White Bread #2 (Gluten-Free)

Question/Comment: I have got to tell you that this gluten free bread is perhaps the best bread I have ever tasted. And to think there is no gluten. Now I have hot dogs, hamburgers, sandwiches, and all other breaded products to look forward to for the rest of my life. This

really must be God's blessings. Thanks so much for this wonderful web site and for the recipe author Rick Barrera. You really made my day, my week, my life.

I LOVE your bread! One question: Mine rises to about an inch and one half. I have tried less yeast, but still no higher. Am I doing it wrong or is this normal?

Rick- have tried just about every gluten-free bread recipe out there for my mom and yours has them ALL beat according to her - THANK YOU !!!!!!!!

I also thought this recipe was EXCELLENT. It was so nice to be able to mix the ingredients by hand (rather than a heavy-duty mixer) and not have to let it rise twice. This bread is SO much better than anything you would buy for $5-6 a loaf in the store! I agree that this bread is as good or better than anything that is gluten-free or not.

Wow! Awesome bread and so easy to make! Mine overgrew the first time I made it so I'll make adjustments for the altitude here in the Canadian Rockies but just a great recipe with a wonderful moist texture to have plain or toasted. It's a keeper! Thanks!

WOW!! We have only been doing gluten free for a short time while waiting for a diagnosis for our daughter. It's been hard until I made this bread. Everyone in the family loves it. Our daughter is thrilled with the soft texture and the taste. The recipe is now taped to the inside of the cabinet so that it is always available when I need to bake a loaf (or two!). Thank you, Rick, for making this new phase of our lives much easier!!

Please tell me (or add to the recipe) what the consistency of the batter is supposed to be after adding the liquid ingredients.

I got a thick liquid - is that right? Or is it supposed to be a dough? There is no way of knowing if it's right if you don't include that information.

Thanks.

very good.

Possibly the best bread I've ever had! Susan: the dough should be very thick, not liquidy, by the time you mix the dry and wet - maybe you mis-measured something? Bill: The bread should rise about the height of a normal loaf of bread that uses gluten - mine was maybe 5 or 6 inches high after baking. Before baking, when the yeast is fermenting, my dough raised about an inch. Make sure your yeast isn't expired, and using less will make it rise less. Lukewarm water and a warm room will make the yeast ferment, but if it's too hot the yeast will die off before baking. Hope that helps!

Such awesome bread - thanks! Question to all - Has anyone made this successfully in a bread machine?

Am anxious to try this after the rave reviews..what is a 'Bread Tin?' a loaf pan?

Excellent bread. A little dense, but moist. My wife is the one with the allergy, but the whole family likes this bread so much, we probably won't by regular bread again. I didn't have Tapioca flour so I substituted 1/2 cup of potato flour and 1/2 cup of soy flour and it turned out great. Thanks Rick Barrera, Keep 'em coming!