No more store bought!! Still no success. both times my loaf caved in :( ? Thank you! I made it today and it is seriously SO GOOD! Ive never made this recipe by hand mixing, so I cant guarantee what kind of results youll get. So glad it turned out! Thank you! I am wanting to try this recipe, however, my husband would like for me to use all the flour we have in the house first and not throw it out. https://fabulouspetite.blogspot.com. I have a bread machine with a gluten free cycle. I know the yeast is good and I am proofing the bread before I bake it just as said. Thank you for posting this recipe! Am looking forward to trying this recipe, but am wondering if it can be tripled, and if so what adjustments have to be made to the recipe? Bread came out exactly as recipe. =) God Bless! Did I do something wrong? Until quite recently, commercial cottage cheese had a shelf life of up to 21 days, but new technologies have extended that refrigerator shelf life to as much as 45-60 days and in some cases as much as 90 days, according to Cornell University researchers. Next step is the banana bread. The tester came out done. New Years Resolutions For a Safer Kitchen, Preserve the Taste of Summer by CanningBut Do It Safely, Summer Food Fests Offer Much More than Calories, Summer Party Tips: Baby Carrots (Using for Dips) Hot Dogs (Ditching the Guilt), and Watermelon (Finding a Ripe One), Tips on Keeping Your Summer Fruits Flavorful and Healthy, A Food App You're Apt to Like; A Brand-New Invention for Getting Shelf-Life Information, Food Preservation--Low-tech Past, High-Tech Present and Future, From Purchase to Storage, Tips on Extending Shelf Life, Pesto: Ingredients, Uses, Shelf Life, Contamination, and More, Shelf Life of Foods: What You Need to Know, Shellfish and Shelf Life Aid from the Canadian Maritime Provinces, Tips for Carry-along Lunches for Work and School, Some Like It Hot, Some Like It ColdEither Way, Heres How to Keep Home-made School Lunches Safe and Tasty. So glad you enjoyed it! In the recipe, she mentioned her digital thermometer 210F-220F, but that makes little sense. Thank you for this recipe, I tested and it is AMAZING! The loafs shape ended up being a little funkybut thats ok. Super soft! I used Milk instead of water to bloom the yeast. To replace one egg, mix 3 TBSP water with 1 TBSP of golden flax seed meal. I used 3 cups of that and then followed the rest of the directions exactly using milk and apple cider vinegar options with SAF yeast. If so, that may work out better than a hand mixer. My bread pan does not have as high of sides as the USA pans, so I couldnt let my dough rise very long, so it is not as tall as the dough in the picture (it still rose a fair amount in the oven though). I just have switched as a precaution to hurting him since he is getting all the nutrients from my breast milk. Any other suggestions to raise the height of the loaf? Good luck and enjoy!!! Im sure you will be pleasantly surprised. Gut issues are in that category..Her story is fantastic going from vibrant to almost totally debilitated with MS, and as a doctor finding that the only way is to give the body what it needs. It also stays fresh and soft, the family loves it! Im excited to find out how it all turned out! Thanks so much for sharing. We are egg free and gluten free. After recently turning gluten free, under duress may I add. Hi Oksana! ~Erika. What YOU Can Do to Avoid Food-borne Illness. It came out like real regular bread (Molasses makes it look like a whole-wheat loaf!). I moved it to a greased pan set it in the stove for 80 minutes while it warned and cooked it as directed. Hey! Shape Dough in Pan using wet hands if needed. I have tried differnet gluten free flours and find the best loaf is the all purpose gluten free flour available in Canada at Bulk Barn. Thank you for your flour recipe you saved me. The key to a good structure is to let your loaf cool for 2 hours before you slice. They all rose up a good inch to 2 inches above the mould, so in. ~Erika. If you do try it, please let me know how it goes with what model bread machine you have (and what settings you used, etc. I had it in the oven for an hour and a half, but it was still super gooey in the middle. Hi Erika, I really like the flavor of this bread but I am having problems with the texture. =) Please keep me posted on how it goes. I take the bread out of the loaf pan as soon as it finishes and put it on its side. So, thank YOU!!! I followed it ALL. Im sorry I didnt read all responses because there are so many :-) Can this recipe be used with a bread maker? Thanks for the sweet comment! But I do know that while they dont sell it in regular grocery stores I have found in health food stores and they do sell it on Amazon. I have made it your way and I have made buns with spelt flour. My first loaf is baking now and it smells amazing. Spring Celebrations: Whats on Your Menu? Dear Erica, If you have that wet bar at the bottom, theres probably something in the recipe that needs to be adjusted. thanks for sharing. ~Erika. I was nervous so After mixing the flour up I turned on the oven. This is the first edible non-brick bread I have made. It worked perfectly with no problems And as a return favor, here is something else that can help out: I mix up the other dry ingredients and put in a separate container. Karen. I had given up on having bread again until i read your recipe. I tried 2 loaves today and even went out and purchased new yeast in case that was the problem but alas. Also, anything special you might suggest for baking at elevation (6200 feet). What do you think could be wrong? I didnt add the extra Xanthan Gum because I didnt have any and the flour I used already has it in it. i let it cool completely but when i cut into it the inside had fallen leaving a dense overmoist bottom and a hole the size of the grand canyon. Today I made your recipe in my bread machine and it is almost perfect. Nice name LOL! This seems to help with the proofing of the Dough and adds to the flavor of the finished product. Ivan tell by the flavor that this is the bread were hoping for, but I must be doing something wrong. I want to try this bread but I dont have acess to all those flours. I have Hashimotos and have had to make some major adjustments with eating. This looks lovely! I never have to do this, but your oven or pan may cook differently then mine. Thank you so much for your sweet comment I am thrilled that the bread turned out well & that you are enjoying the recipes. Celia. The bread didnt rise much outside the oven, but when baking, rose beautifully like yours in the picture! Help! =). The only hard part was getting a half of a tablespoon full of the X-Gum ingredient. The underbanked represented 14% of U.S. households, or 18. Im in Arizona, it was a hot day until a nice thunder storm came thrumaybe the humidity from the storm caused it not to rise as much? ~Debbi, Hello Erika! This recipe will work perfectly to make hot dog buns This pan from USA Pans is my favorite: https://goo.gl/khvxIx. Are there any health risks from reusing plastic water bottles by refilling them with tap water? Hopefully they have a website that ships, if it sounds interesting to you. Im trying your zuchini recipe. Dough will be wet, but thick and sticky! ~Erika. If you want to store homemade almond butter in the fridge, the maximum time would be 14 days (two weeks). I call it my bread mix additive. I put in enough to make 6 loaves, since thats about how much I get out of one batch of Erikas flour mix. I followed your instructions and let the dough rise a little while waiting for the oven. You can buy gluten free wey protein, but not isolate if you have a true allergy like celiac. Hi Nikki! Hi Rox! Actually I replace 2 flax seeds eggs for common eggs :), Glad to hear the Brown Sugar & Flax Eggs worked for you Zoy! Why does foil sometimes darken, discolor, and leave black specks on food? Tnanks! Ill give it a go tomorrow. Let me know how it goes! In the past when I made gf bread it was squat, gummy in the middle/bottom and dense. Hi, I made this bread today and it was AWESOME!! All the comments are so positive. :-) Could those substitutions be causing a problem? Im so thankful the bread turned out with your modifications & I pray your family will enjoy it! When I sliced it, it was very gummy inside:( Im wondering if its because I used a ceramic loaf pan as opposed to metal. Is there a way to get the baking powder flavor not so strong? :/ so instead they had their own gluten free all purpose flour mix which I picked up. I dont have it down yet but Im close. =) God Bless! ~Erika, OMG I finally made the bread the right way. I hope you enjoy every loaf! It didnt rise nearly as much as your pictures. % Daily Value * I used milk and honey in the recipe and will keep all your suggestions in mind. Im not sure trying to mix it by hand would be ideal since the mixture is very wet & sticky. Ive just put together the flour but before I try to make a loafcan this be mixed by hand or does the Id also suggest people go along to their local health food store and spend some time in there getting to know the products and seeing whats available. I put them in the 375 oven and set the timer for 30 minutes. ~Erika, Hi Erika, =) Enjoy & God Bless! I also use SAF instant yeast. Will it work to use Guar gum in place of the Xanthum gum? It will also save my $$ which is also a good thing! THANK YOU!! Not sure. Thanks so much for the sweet comment Im so glad to hear you enjoyed the recipe. You are a genius. 2. I let it rise for 20 mins and it was at the top of a 95 pan. I had given up but since my son was just diagnosed with celiac as well I thought I would try again. The taste is GREAT, soft and spongy, not dry and hard! Question: have you ever made GF sourdough?? I am in the WNC mountains and am making my 2nd go at this recipe. It is so soft, nutty flavored and delicious. Ive reduced the water/milk by 1/4 cup and had to reduce the proof time also. Total Carbohydrate 45 g I dont bake often (usually only around the holidays) and never made bread before and it is delicious. Its coming up to Winter here in Australia, and this will be a perfect accompaniment to stews and soups in the colder months. It just didnt rise at all before going into the oven and maybe was slightly shorter in the end. I wish I could post a picture, because it turned out so beautifully. Instead of making the 18 cups of your flower, which I may do as I get more experienced with this type of baking, can you tell me the flour and xanthan gum ingredients for a single loaf. This is a million dollar recipe! I baked it 70 minutes on 375. Good Question Since the recipe is so easy to make with my stand mixer, Ive never tried my bread machine. Ive never had the loaf fall unless I forgot about it on the counter during the proofing process and its gotten too big it will fall because gluten free baked goods lack the structure to maintain such a high loaf. Also, your loaf would not be done at 34 minutes, it takes much longer than that to reach a correct temp it may be that your oven temp or thermometer is off? This world would be a better place if everyone would look to seek the greater good in each other, share what you have, help one another, and work on themselves to be a better person rather than trying to pass off any negativity. I use the alternative almond milk (unsweetened original), lemon juice, and EnerG egg replacer. Mine came out quite yellow inside, but I know its from our eggs. I had to use almond milk because my mother insisted on trying it (even though she is not gluten free) and also insisted that it had to have milk not water, therefore the bread is a bit more doughy than is probably intended, but I actually quite like slightly doughy bread so that isnt much of an issue. Thank you so much for your recipe, you have made me the best Granny Ever! But what to I do wrong?! The bread is soooo good. At very least, Id recommend a cheap pair of electric beaters to get better results. Usually the dough barely rises, but still turns out great afterwards! Thanks! All those trials paid off. It was not helpful my husband wanted to save one to put on display! I can make all the quick breads, cakes etc. I finally had a chance to check my measuring cups and they appear to be the standard 240 ml but there are no markings on them to indicate otherwise. It took a few tries to get right, esp since I used a locally available flour mix that was almost similar to your mix but not quite. What happiness this brings to my mom a HUGE smile as she got to taste the first one, fresh out of the oven. Hi Tamir Im not Erika, but perhaps I can help. Hope that helps! Any idea what can be wrong? Can I make this bread in my bread maker? It blesses my heart to know the recipe is being enjoyed and passed on so others can enjoy it too! If it makes you feel any better, I also used to have the raw problem and I changed many things to try and fix it like buying new pans, trying new recipes, etc. Milk Substitutes: Soy, Rice, and Almond Drinks, Berries--Strawberries, Blueberries, Raspberries. Hey Victoria, others may have different input on this but for me, the teaspoon of ground chia seed in water has worked perfectly in every single gluten free recipe i have ever tried. =) Falling is a very common issue with Gluten Free baking when the loaf is overproofed. Can I substitute sorghum or sprouted brown rice in the mix without sacrificing the texture of the loaf? Thanks Marie for sharing! So I froze half the last batch with the full yeast she called for. Thank you, thankyou. If not do you have a good one? How can I find out the nutrition on this recipe? Ive used so many of your ideas and recipes in just the last week and each one has been fabulous. What does the vinegar do for this recipe I notice that is is an ingredient in several GF bread/pastry recipes. No one has said what setting to try. It has a GF setting. I would suggest adding an additional 1/4 tsp of the Xanthan gum per cup of flour since King Arthurs blend doesnt have any. If you need a Egg Free version, CLICK HERE to try my Gluten Free Vegan Bread Recipe that works fabulously for our family I make it weekly! This is the best bread I have made! Wow, is all I can say. Thank you so much. I was using a glass pan. I make sure I use the little tent with foil so it doesnt over cook the top. super soft and chewy yet durable bread, its the closest thing to store bought regular bread Ive had, we now make a loaf a week and dont just tolerate it, we very much enjoy it. You are making progress with every loaf. So, I pulled out my scale and weighed each cup of my Gluten Free Flour Blend and it was approx. WebCanned goods: Most expiration dates on foods in cans are between 1 and 4 years, but keep the food in a cool, dark place with the cans undented and in good shape, and you can probably double the shelf life from 3 to 6 years. Overproofing is one the main reasons Gluten Free baked goods fall you were smart to only let it go for 15 minutes. This bread is superb. Now I have a flat loaf of bread. Karen can you please share what bread machine you have & what (if any) modifications/settings you use for it to turn out? I just found this recipe . I live at sea level. Hope that helps! I LOVE THIS RECIPE!!! It did not rise as much as yours did in the pictures. God Bless! My second mistake was I used Erikas Flour Mix and failed to add the Xantham Gum because the flour mix already had some. I have a really old bread machine, so I havent had success with making it in one. Then you just take out what you need and thaw it or toast it. Hope that helps! I tried wiping the crust with oil before it cooled to try and soften the crust but that did not seem to make a marked difference. Ive experienced first hand how a gluten free diet can greatly improve a child on the spectrum Ill be praying that your hard work & dedication to changing his diet result in miraculous results in your son! My King Arthur flour doesnt have xanthan gum in it already. Thanks! I set mine at 375. Idk of any mixes simalr to yours that is already mixed but I was wondering if I can use sprouted grain flours, as I think I can buy the amount measured to what I need from a bulk/co-op place maybe? My daughter and I are currently on a Candida diet that does not allow us to eat honey for now. Reuby, I often make this recipe without my stand mixer. Thanks Daniel! Cant stop eating it! I plan to continue experimenting with this recipe since it is delicious even in its compact form. Set your machine in the GF cycle. While the yeast is proofing, But as a general rule, I make my pizza crusts by taking a 912 cake pan and then slicing it in half lengthwise (splitting it open), and making a giant 1318 pizza crust (which is essentially two 912 rectangle crusts). Hi Kristin! Im going to Bed Bath and Beyond go pick up a USA 95 loaf pan like you use. The nice thing about making your own bread is that there are no preservatives, but this does mean it wont last as long as commercial breads. Still, the chia works every time. Warm gently in microwave and zap! I can tell you that I wrote this recipe while living at sea level But I have made it without modification at 1000 foot level as well. Janie Nelson, Hi, Thank you so much for sharing your recipes. I myself am at only about 783 ft and also have deflation issues with the original recipe. With your uncooked loaf only being 2 high I wonder if you forgot to add the xanthan gum? My husband has high blood pressure despite his awesome physical fitness and diet regimen. Set-aside & let proof for approx. :o). The rise while proofing was just above the rim but after baking to loaf topped a good 2 over the rim. Also, I cant remember if your children have dairy allergies or not, but we have a local store here in Georgia that sells all types of olive oil and they have a butter olive oil! This bread is perfect. I didnt want to make a whole all-purpose batch of gluten free flour, so I figured out the ratios of the flours (and total xanthan gum; both in the pre-mix and in the recipe) for this specific recipe. FAQs on Food-borne Illness and Mishandling of Food. I too have a much older Breadman. Ive tried white sandwich bread recipes that involved baking everything from a runny pancake-like batter, to working what feels like real (i.e.- wheat) dough. I didnt see the sweet flour on their site. So why do you always say proof it on the stove top? Gale from Canada, thank you for your recipecould you put measurements for one loaf into grams instead of cupscup measures seem to create problems when I bake gluten free. Im thrilled that the recipe worked out well for you! ) it would be great to know! Im so thrilled to hear that the bread was a success & hit with your family. =) God Bless! Ive personally found that the bread needs to be in the oven for at least an hour in order to reach 210 degrees, but the oven Im using is older so that may be part of the problem. I will definitely let you know. Thanks & God Bless! Only mild to gluten. It did sink a bit after cooling however so Im going to try with 1 tablespoon next time and see what happens. Im so glad you loved it Thanks for letting me know! I did test the temperature and it was a little over 200 when I took it out of the oven. I am using a glass pan and use Rice Dream as the liquid. Yes, you should have no troubles replacing the honey with brown sugar or any other natural sweetener (agave, sucanat, white sugar, etc). I only wish Id found it sooner! I will be spreading the word! Any recommendations for high altitude, were at 8,000 ft in NE AZ. It smells good, starts to look good but then is a little raw in the end. It must be a lighter flour therefore it took a larger amount to make 20 oz. Hi Jane! Just put a lot of arm strength into it. For most of the other ingredients (eg. I would like to try this bread recipe but only want to bake one at a time. Do you think not using eggs would cause this? Also, I havent personally tried this in a bread machine, but several others in the comments have with mixed results Let me know if you try it (and what machine/setting you used). But sometimes when the bread expands while baking, the top or sides crack, which hurts the structure when im slicing the bread. Its very similar, but doesnt use eggs. My daughter does not have a fancy mixer, just a hand mixer with dough twirly hooks. I have been dealing with a corn allergy with my son, now finding that my daughter has a wheat allergy. Second, try keeping the loaf in for an extra 5-10 minutes, even if it reached temp tent if necessary. Hello! My family has not had good bread since we have been GF. Also, do not pull out at 209 degrees. Hi Patty! Mindy, my daughter is on a diet free of gluten, dairy and sugar (amongst other things). Thanks Andre. Finally, be sure that you added a sugar to the liquid. Either way its amazing and thank you so much for sharing it on the net!!!! =) God Bless! ~Erika. Ill try to do this step by step in an effort to help others. This is, hands down, the best GF bread Ive ever had. Cant wait to hear back! I did try to make a loaf of bread tonight. Sugars 7 g Im so glad you like it! with your flour blend and replace this one for the plain white flour If you let it proof for only 30 to 40 minutes it will rise in the oven. :( I really would like this recipe to turn out. Any suggestions for increasing the rise in the future? Dietary Fiber 1 g Made your bread recipe with some GF flour I already had. What are some advantages and disadvantages of aluminum foil? Im just wondering if you know that the problem could be? (tried to give it 5* but it wasnt working). Hopefully this will help. Hi Gayla, I dont think the dough hook would work as well to blend the ingredients. Hi Erika Some possibilities could be that have been overproofed, or a little under cooked. Thank you so much for sharing ! It can be very hard when dealing with digestive issues and theres nothing like finding a great replacement option. Keep up the good work! I will definitely try putting it in the fridge! You really do have to throw out lots of hard-won experiential knowledge, like knowing when the dough texture is juuuuust right. Question though have you ever hard a attitude issue and if so what can be done to correct it? Hi Sara, Thats so cool I love it when an experiment goes right! My only question deals with storage of the bread. Thank you for sharing. Thank you! Alma- my comment about substituting was not directed at you. My suggestion is to gently remove it from the pan right after pulling it out. If youre following my recipe exactly, then try proofing it for only 20-25 minutes on the stove top while youre preheating the oven. The words Soft and Gluten Free are rarely used in the same sentence and for good reason Most gluten free baked goods are dry, crumbly and taste like recycled rice cakes. I too cant use the xanthan gum but use the chia and flax seed for my other recipes just fine. I prefer to bake 3 loaves at a time, in order to cut back on frequent baking. Heres what I found. I dont want to make 16 cups of flour just to make this recipe. Thanks again for all your efforts. Easy and quick recipe. I have found that not using a stand mixer does make a huge difference. This loaf is slightly better rising a little bit above the rim of the loaf pan but is not as lovely as your finished product. Im so disappointed about this. Im sure that I am messing something up, but if you could give me some guidance I would be so grateful! Its just too wet to set it fell when cooling. It is easy enough as is but the bread maker would be even easier for me if it turns out equally good :). Perfect balance of texture, beautiful little nooks and crannies from the leaveners, and most of all: excellent flavor. So far it eludes me. (And are the loaves supposed to weigh a ton?!? If you dont have a stand mixer, I think you can use beaters but it will probably take a bit more time for mixing. I live in So Florida and it was a cool day not humid. mixer do something special for the dough? Any ideas about what might be going wrong? WebWe would like to show you a description here but the site wont allow us. What elevation are you cooking your recipes at? It was yellowish and dense. :) God Bless! You can also subscribe without commenting. I didnt have sweet white rice flour so instead I doubled the white rice flour and added two teaspoons of sugar and the bread came out amazing. Anyway, keep trying! The house smells so good! God bless you for sharing. Any ideas? Thanks so much for the suggestions. It was just what I was looking for.at least something in a GF life should be easy! About how many cases of food-borne illness occur in the U.S. each year? It comes out a bit better with the stand mixer but I must store mine in my basement and often dont have the energy to lug it up the stairs for a single loaf of bread. I followed the recipe loosely. Only problem I had was it didnt rise very much. There is a lot I had already known, am learning, and want to learn. Will I need 2 mini pans for one dough? ~Erika, Hi I raved about it and sent the link to GF friends. I love that you use a k in your name too! I use a bread machine on the gluten free setting (zojirushi), put in liquids first, then dry, then yeast in the dry well. So I have two quick questions: 1. My bread comes out just perfect I just think almond flour is not as absorbant as rice flour. =) God Bless! I added extra xanthan gum as called for by the recipe and it turned out perfectly! Your recipes loo amazing. ~Erika. I cannot imagine the work that goes into fine tuning your recipes! After reading these comments, I reduced the liquid (and scalded my milk), used 2 tablespoons honey and 2 tablespoons organic whole sugar ( sugar feeds the yeast), added more salt (salt controls the rise), I added 1 teaspoon dry gelatin, and then I covered it early, before it got too brown, and baked it a full hour total, reducing the heat to 325 for the last 30 minutes. Have just started gluten-free and have high hopes of getting rid of (sometimes) incredible pain along with some digestive difficulties. ~Erika, Hi Gina Im always surprised at the new things i find! I have had so many failures but my best success has been with weighed measurments could you tell me the weight of 3 cups of your gluten free flour? Anyhow. Hi! Please let me know which way is best for measuring out the flour. I am particularly interested in sourdough started. Fresh, Natural, ProcessedWhat Do These Words Mean? which option would you choose? How To Freeze Foods: The Quicker The Better, What You Can Freeze And What You Can't--Or Shouldn't. Even after I put it in the oven for some more time. :). For the egg, would applesauce or a psyllium egg work as a sub? Virginia. Hope that helps. 3 TBSP Xantham gum Does Organic Food Taste Better than Conventional Food? Measuring the flour is always tricky so I always either add more flour or water to get the batter just right. May daughter, who she is 22 years old, was newly found to be gluten sensitive so I wanted to surprise her with a loaf of bread she can actually eat without having problems. This is great sandwich bread and my boys were doing a happy dance that they will have what looks like real bread and not the frozen gf bread I have been buying! If you still cant get the recipe to work, try using a recipe where millet flour is the main ingredient with tapioca flour as the second ingredient. this bread has been my saving grace. How should products be wrapped to prevent oxidation and other problems? Thanks in advance. Let me know what everyone thinks / experienced !! 1 cup tapioca starch, I found that the texture had no noticeable difference. I was hoping you could help me with a problem Im having with the bread. I am just in the process of waiting for the bread to raise but my dough was not sticky but actually kind of runny. =) God Bless! Thank you! AND SO EASY TO MAKE!! God Bless you and your family. Can you make a free form loaf with this bread dough like a round or French oval loaf? I am clueless.. Second one is in the oven right now and its not as high as yours What do I do wrong? Microsoft pleaded for its deal on the day of the Phase 2 decision last month, but now the gloves are well and truly off. =) Youre right, its much better to err on the side of letting it bake a little longer than not long enough. Any way I am allergic to wheat and I too am dreaming of a nice egg salad or turkey sandwich. Something i didnt know until i tried this recipe (and not until i Googled the phrase) was that all purpose flour (as its called in the US), is known as plain flour in Aus (not sure about NZ though). I cant say thank you enough for this recipe! What foods are sold with restrictions at a farmers market? Thank you so much, I will make this again and again! It turned out great! Now, I bake the loaf at 325F for one hour and twenty minutes. Hubby and I are new to the gluten free thing and bread is one thing he asked me for. Hi Barbara, thanks for the tips I am so new to this and I am also retired and Italian and now having to change 60 plus years of eating just to calm my body down. Will this work in place of rice flours. Do you have any idea what i might have done/not done to make it turn out that way? Hopefully one of these will be of help to you. I am using psyllium husks in place of xantham gum, almond milk, and white vinegar instead of apple cider vinegar but everything else is the same! God bless you and your blog Erika! I therefore did a ton of research and created an in-depth guide on the matter. Is It Safe? Put all the wet ingredients in first (including the milk). Also I make up double the mixture with no difference in the results. Hello, Thank you in advance I suppose my hand mixing the first time was what kept it from properly rising. What's New in Food? I put the dough I the bun molds and smoothed it on top using wet fingers. I am going to give it a second try as in the recipe but let it rise longer before putting in oven. I always keep mine in for 1-2 minutes extra after it reaches 210 to ensure the inside isnt too sticky Ive been making this bread for 5 years for my husband. I like it for thick toast so I get about 13 slices. Why is so much of todays food packaged in plastic? If you are using small eggs, use only two and add extra whites to equal 2/3 cup altogether. I thought I was being conservative, but Im glad I put it in the oven when I did because it still fell a little when it cooled, but not badly. This was my first attempt at homemade bread and it turned out great!! This is a great question I havent personally tried bananas as a substitute in this recipe, so I cant say for sure how it would turn out. Thanks so much for sharing, and Ill be coming back here often to make more of your delicious recipes! Hope that helps! I tried many of your recipes and my grandsons both request me to make pizza and bread all the time, they asked me to try stuffed crust pizza, so tried it and it was great, You are a hero with me and my grandsons, Thanks so much!! Our daughter has an extreme gluten intolerance and dairy too. Thank you for this recipe! Torani Real Fruit Smoothie Mix*: 12 Months unopened - Blueberry, Green Apple, Mango, Peach, Pina Colada, Raspberry, Strawberry, Strawberry Banana, Wildberry. I did notice that a lot of readers were confused about what kind of stand mixer to use. I also bake it for much longer, almost 53 minutes, until the load reaches 209f. This is the best gluten free bread that I have ever had! Protein 3 g. The first time I made this the inside was gummy. Carrie, Thank you Carrie! Im not sure if its dense because I ground myself or because of the rice flour. Theres a couple of reasons it may have turned out dense. I plan to make this with Gluten free pantry baking mix, I bought at Walmart, Will it work for this? The only difference is we had to make sure that none of the products were crossed so we had to make different choices. Then I got a thermometer where the probe stays in while the bread bakes and buzzes when the internal temperature reaches 210F ($15 at WalMart). The first didnt get fully mixed in the bread machine somehow and so of course didnt come out right. I followed the recipe to the T, but I do not own a kitchen aid mixer . Your condiment can be stored for up to one year after opening, but it will eventually go bad regardless of what you do. Potassium 69 mg It too gummy and not rising high enough. It was really easy! Thanks again from not so sunny England, Hi Cali! Tomorrow I will mix up a batch up your flour receipe and bake bread!!!!!!! I use Bobs Red Mill live yeast found in the refrigerated section of the grocery store that seems to work the best for me (not the stuff in the packets on the shelf or rapid rise). Missing Chickens: Where Have All the Small Ones Gone? I freeze the rest then get it out as I need it. I would love to figure out what I am doing wrong. recipe was easy and it tastes great. Thank you so much for the sweet comment Im so excited that this recipe works well for your family, and that your daughter is doing well! Every time I eat it, I get intense diarrhea. Thanks so much for the recipe. After cooling, we cut in slices with electric knife & bread cutting form, grabbed the first piece, gave it the sniff test & smiled, took a bite & smiled even bigger, then came the butter test & were giddy with excitement. Wish I could add pics, this will be my go to for Bread from now on. I used a hand mixer with the bread dough attachments. SUCCESS!!! ~Erika. Thank you. I used an extra large whisk and whisked it for at least 15 minutes. I followed info exactly. Oh, no. Going gluten free can be a bit overwhelming, so I try to keep everything as simple as possible I hope this recipe works out well for you! Hope this helps. These and a good pan, may help to retain structure. Coconut Oil does work great as a substitution for Olive Oil in this recipe However others may not like the Coconut flavor so I would recommend refined coconut oil if they prefer to have no coconut flavor. Any suggestions? I used Bobs Red Mill 1 to 1 GF Flour. Can Science and Technology Help You Save Food Dollars? This worked!!! Uses and Recipes. Hello! Thank you for your work and bless you and your family. I suspect the deflations and gooeyness in the middle may be from not enough flour or too much water. At all. Keep trying, I really like this recipe. The bread doesnt always rise like conventional bread, so be sure to not overproof it and since every oven cooks differently, I wouldnt worry about getting to 220 as long as youre confident it is completely done inside. Brie. =) God Bless! I had this problem too. What's in Our Food? Seriously, this is a game changer in the wheat free bread world. They were a little browner than I would have liked on the sides and bottom, so Im going to see if 5 degrees cooler will result in less browning, but they are delicious even kind of darker brown. Anyway I do not have a stand mixer so I mix by hand. =) God bless, ~Erika. Thank you again, Erika and God bless you and your family! I also just use the complements no name gluten flour from foodland, I am Canadian. I use it fpcup for cup and so far so good. Hoping that will help. Educate Them about Snacking, Clever Inventions That Can Change Eating Habits, Coffee, Juice, and Food in Central America, Food Definitions: Umami, Locavore, Fruit, Heirloom, and Artisan, Hot Dogs: What You Should Know about Them. I let them cool in the pans about 5 minutes, which looking back I think was to long. I have celiac and couldnt eat anything with flour and when I did I got very sick. I attempted to make this bread today using your all purpose flour blend (also excited about!) It still didnt rise while proofing but is baking and rising beautifully in the oven, and the only thing I did differently this time was using a Kitchen aid mixer as instructed, which I received for Christmas (yay). =) God Bless! Creating a consistently good GF Sourdough has been on my list of things to do so if you come up with a recipe that works, let me know! Hi April! I saw earlier that someone wanted to eliminate the sugar from the recipe, but that just starves the yeast. I live at high altitude (8000 Ft), my bread doesnt quite rise when baking. WebOnce opened, however, ultra-pasteurized and other almond milks (sold refrigerated) should be used within seven to 10 days, and not left out unrefrigerated for longer than two hours. Hi Eli! Can you help me a little? Im new to this and I keep failing on the bread recipe and dont know why. I really LIKE the USA Hamburger bun pan, I think it might be easier for us beginners to do the hamburger buns first before we do a loaf of bread. I know many of the newer bread machines actually have a gluten free setting which would probably have better results. Used Organic unsulphured Molasses instead of honey (same 3-4 TBL spoons) can I make this in an old bread machine that doesnt have GF option? Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com, My cabinet is full of a huge variety of flours so to bring it back down to 1-2 types of flours will be great! Erika is right about one thing the bread is heavier than wheat based bread, it is heavier but still spongy and soft. I love the larger amount of olive oil used and the use of ACV. Weve all gone through the twenty failed loaves thing, so dont give up. It was the most delicious, chewy, soft bread. Im not sure what I could be doing wrong. I hope that helps! Thanks so much for the sweet comment. I put the liquid ingredients in first making sure everything was at room temperature. I omitted honey (didnt have any) and replaced it with half brown sugar and white sugar. In place of the Kitchen-Aid standard mixer, I used my Vita-Mix with the blade made for grinding grains. Heres a better look at the proofing & baking process. Are some plastic wraps more effective than others? I used Canola oil for the first time and it changed the dough consistancy a bit but the bread tasted no different and seemd to hold a bit beter. Hello- I tried making this recipe, but the interior of the bread came out sticky and about chewy, almost like bread pudding, but stretchier. What preservatives are known to cause allergic reactions? I ate the heels of the loaf, and they were delicious! I made it using Christys adjustments because I had heard the same about whey protein isolate. Could I replace your flour blend with Bobs GF All Purpose? This just may be the only bread recipe I will use from now on. Hi Carmine! =) God Bless! However, if you try, please let me know how it goes. And, there are many recipes that do well using my Gluten Free flour mixture cup-for-cup (cookies & pancakes work beautifully), where others may need a little tweaking because Rice flours absorb waters & fats a little differently. what adjustments do you think I would have to make? Its such a yummy treat for her, so thank you for being such an incredible blessing to our family! I am not giving up at all. Thank you so much! Your question will be answered. You can use it for wheat paste or if you have kiddos, make your own toxic-free play dough! For your Australian and NZ fans, the flour i used is gluten free **plain** flour by Macro (a great brand here that do organic products, and many, gluten free). Ive also learned I can order all the ingredients to make this flour directly from Bobs Red Mill and if my order is over 50.00 shipping is free squee! I cant use Yeast coz my son is allergic to it..How do I replace it? Thank you. ~Erika, Im on a gluten free diet and low fod map diet and cant have honey is their something else I can substitute for that like sugar. I am hoping per doctors orders going grain, gluten , rice, and corn free will in time make me feel better, it has only been since the end of Jan and we know everything take time if it is to work. Deflation/Gooey can occur for multiple reasons in gluten free baking, including: wrong proportions; substitutions; over proofing; leaving in the pan too long after removing loaf from oven; and not reaching the proper internal temperature. I am open to any suggestions to make this recipe work at high altitude. My daughter has recently been diagnosed gluten intolerant (celiac) but she is also allergic to olive trees, so we have stopped using olive oil :) cant wait to try the recipe, it looks amazing:) whatever input or help you can offer would be greatly appreciated, as this is all new to us. is moist and holds together but how do i get it to raise high like your pictures, i again tried the bread receipe checking to see if oven set right moved it up Thank you. So thrilled to hear it worked well for your family! Hi Erika. The Turkey Is Done, But the Guests Are Delayed! What is secret, what am I missing? Side note, made this recipe yesterday and totally forgot the baking powder and it turned out just about the same! Ive made this a few times now and its always perfect. Thanks I would love to try it the bread looks wonderful. One of these days Ill get around to trying it all in a bread maker and see if it comes out. or could you tell me if you scoop the flour into your measuring cups or do you lightly spoon it into the measuring cup. With these two steps, I have seen that the moisture content stays just right not gummy (by taking out of the pan quickly) and it doesnt dry out (letting it cool completely). As a lad in his early twenties who has never baked anything in his life, following your recipe was a joy. Im looking forward to making this one, and have to use hand power as my mixer doesnt have paddles. Right! Disappointed :(. Like the bread, the rolls have a crunchy outside and chewy inside so with the reduced size the crunchy to chewy ratio is a little higher. And eliminating eggs from gluten free cooking can really alter the texture and ability to rise in the oven. ~Erika. My first time to make some gluten free bread. Erica, what brand of digital thermometer are you using? I havent eaten bread in 6 months (prior to this I did not eat anything but). Very tasty. :), Thanks Valerie Im so glad you tried again & that it worked out well. 2 weeks opened (refrigerated) 2. I have a question, Jeanne (Im sure Erika is quite busy answering all sorts of posts.). For years we have used a bread machine (on our 2nd) and made buns and bread. I am not a fan of white rice. I cant tell you how much joy it brings me to hear that your family is enjoying it They are blessed to have someone like you who is willing to make it for them! This recipe is so good I dont even have to do it exactly right and it turns out soft and delicious every time. Allow to cool completely before attempting to cut into slices. I will be trying another loaf tonight. I have tried other brands & like this one the best. =), I am tired of the dry hard bread that is sold at trader joes / I would almost kill to eat some realy soft fluffy bread, I hear ya! I have no idea what to do now? For meals, it tends to be less than a year. If youre not getting any rise during the proofing process, it sounds like your yeast is bad. I put it back in the mixer and did more kneading and then back in the pan. 1st Try: But, the first thing is to stay as close to Erikas recipe as you can. Youll notice in the recipe that I do not recommend using an egg replacer in this recipe it just doesnt work well. I finally figured Id go back to the basics of bread making and tweak it with what Id learned from others. Hi Vikky, Thanks for the comment & tip! The printed-on expiration date for most whole flaxseed youll find at the store is between one and two years from the date of packaging. Dough has been proofing for about 20-25 minutes and is ready for the oven! I love the flavor and texture of this bread. I used all freshly bought flour & used my own fresh ingredients. Our daughter has seizures and we want to get her off of all the meds the hospital put her on. I make my own riceflour I use half medium length white rice and short grain brown rice an buy the tapioca. I dont have a stand mixer so I just use a rubber spatula and it comes out great! Oh my goodness. I also passed this recipe on to my sister who runs a bed an breakfast and often has to cater to people with food allergies. Thank you from the bottom of my heart! The whey protain isolate helps give it more structure for rise and better texture. I also substituted chia seeds for eggs both times. Thanks so much for sharing your tips on using flax eggs! We cannot afford the store bought mixes or ready to eat bread. I am in colorado and breads recipes need to be adjusted. Will be picking up the mixer tomorrow at FedEx and will make the bread in the afternoon. Are Organic Methods More Humane to Animals? Hope my kids will like it for their sandwiches tomorrow. Answers will help me a lot. I do nor have a hand mixer or stand mixer so mix it by hand but I mix it well. In fact, I am making another batch for pizza tonight. Is it safe to heat frozen entres in their plastic containers and with their plastic wrap? The expression on my granddaughters face was priceless when she eat it. I totally understand not wanting to waste something so if you really want to go GF, and you dont want to waste flour, maybe you can have some fun with it! How long should I bake it for? I am wanting to make your soft gluten free sandwich bread recipe and am curious if I can make it in the cuisinart bread maker? Thanks! What should I cut back on, liquid-wise? Instead of 3 cups flour I did 2.5 added half a cup of cornstarch and a 1/4 cup whey protein isolate (I read this in a cookbook that it helps hold it together). 2 out of the 6 buns caves very slightly, just a tiny bit, the rest stayed up nice and tall. Well it collapsed after it shrunk so now its 1 tall in the middle. and it turned out Excellent I used Bobs Red Mill 1 to 1 Gluten Free Baking Flour instead of the suggested flour mix because i had it on hand, I also used 1 cup coconut milk and 1/2 cup water for the liquid, I chose to blend the dry ingredients in the mixer bowl then made a well in the flour to pour the liquid ingredients into, I started with the dough hook which did not pick up the flour out of the bottom of the bowl so I ended up switching it out for the paddle blade (kitchenaide mixer) Followed the rest of the instructions to a T. It rose higher as it baked than when I first put it in the oven, and browned quickly, did use the foil tent to protect it from browning to dark, forgot to set the timer, so I ended up using a thermometer to gauge doneness as suggested, The crust seemed to be hard when removed so I brushed it with butter to soften it, making it easy to slice. So today I let it sit in a warm place for 25 minutes and I was just beginning to see the batter increase in size. After removing the bread from the oven (be sure to first check internal temperature, as Erika suggests!) =) =) God Bless! it deflated. I added only a little of each, maybe 1/4 cup. Did you come up with this recipe or did you get it from somewhere? =). ~Erika, Erica, congratulations on a great recipe for gluten free white bread. ~Erika. So my thing is staying away from egg whites and wheat. Thanks for this recipe! So, I pulled out my scale and weighed each cup of my Gluten Free Flour Blend and it was approx. Most of the ones I find sound great but I must be too old to understand how to print them. it turned out really good. I used to have the same problem. When to Throw Food Out? I never tried 4 tea spoon of baking powder to 3 cups of flour?? ~Erika. =) God Bless! Im sorry, but Im not sure what the problem is. I used your recipe and the flour mixture (thank you very much) to make gluten free bread in my bread machine. First thing you mentioned earlier was the different colors of flour at the bottom of your mix the flour mixture should not be multiple colors whisk it well before adding it to the yeast. did you make the loaf or just the dough? I love this recipe!! And the supposed gluten free bread in the store made me want to choke it was so dry & tasteless! It isnt rising when Im setting it to proof for 20-30 mins. My entire family loves this bread even the ones who dont have to be GF. I cant wait to try your other recipes!! =) Enjoy & God Bless! Thank you so much! I am going to try rolls next. Otherwise Im following the recipe exactly. Also, 4 minutes of mixing is too long. Thanks! I have tried a few recipes which came to nought and I had to throw the end result away! :), Hi Nanci! Hi Sheri, I cant say for sure what modifications youll need to make for this recipe Hopefully one of my faithful commenters will chime in with their experience. Thank You! Do you think it would work if I use this flour mix for the bread? =). I would not recommend replacing both eggs because it would probably make the bread very gummy and you would get way less rise. You can try reducing moisture in the mix. How do you form rolls and pizza dough with this. Hi! I suspect the nuttyness you perceive is from your flour mix that is different from the original. Hi Mark, What a great friend you must be! THANK YOU!!! The flour I used was Domata brand and it still worked perfectly. Thank you, thank you, thank you! The bread flavor was nothing like what Im use to & Id rather die eating something I recognize than eating a horrid tasting substitute. thanks so much! I still need to tweak that a little, however I think I have your bread up to a 98% on what it was, so I am very happy. I rise my bread for a much shorter amount of time (about 15 mins) and I put foil on after about 25-30 mins of cooking. Most likely to be found in the Kitchen licking the beaters. Thank you! Also, the wet mixture for this isnt heavy at all almost like a thick cake batter so I dont think your stand mixer will have any trouble with it. But your recipe looks so mucho better!!! Thanks for the input but Im on my own with this one and thats okay. Mmm. Hope it turns out! Is the New Silicone Rubberized Cookware Safe? I also have found that your GF all purpose flour blend is very cost effective and I am able to use it for so many things. My whole family is gf and this is the first bread we have really enjoyed in about 5 years!! I use a bit more Xanthan gum 1 tsp more and I bake this bread now 1 2 times a week and have also tried it in a muffin tray,(about 1/3 to half cup of mixture in each cup), boy this works great, not only does the cook time half (20 min or less) but super soft muffins that equal 2 slices of bread (about 10 buns per 1 loaf mixture). I have ordered xanthan gum and Krusteaz gluten free all purpose flour. Hi, just wanted you to know that I made this recipe with Bobs GF Flour Mix (I cant use your mix sadly as Im allergic to rice) and sugar free honey (I used nonfat dry milk to feed the yeast). I have been craving bread like no ones business and tried several store bought brands . Its rising in the fridge just fine, but I have not baked it yet. Hi Sana & Rosanna, Im not sure why you would be having this issue If youve followed the recipe exactly, then perhaps it is the pan? Thanks!!! However, we dont get sweet rice flour where I live, just normal white and brown. I also made a few adjustments of my own. The first loaf fell flat as soon as I took it from the oven and was very sticky. So if its too hard, you can always warm it up or toast it before serving and it will usually spring right back. Many thanks. I dont know what I am doing wrong but I have tryed to bake this bread twice and had the same problem, it was wet and raw inside and no matter how long I baked it, the outside was becoming harder and harder until I just gave up. I have never tripled the recipe before, but I have doubled it with no special modifications necessary. I ended up weighing the flours and the tapioca came out to about 4 1/2 cups. How long can I keep refrigerated leftovers? Thank you so much !! =) ~Erika, Ive tried 2 loaves so far and both came out gummy. Im so glad youve had success with it too. I just use my regular mixer and it also works great! Made it today and I have to say, the taste and texture is the closest Ive come to the real thing! I USED THE RECIPE ABOVE BUT I USED BOBS RED MILL ALL-PURPOSE GLUTEN FREE FLOUR AND SUBSTITUTED REAL EGGS FOR BOBS RED MILL EGG REPLACER (VEGAN) AND INSTEAD OF XANTHAN I USED PAMELAS BAKING BINDER WHICH IS GUM FREE. I was diagnosed with celiac in 2011. Check Your Knowledge about Food Temperatures, Scientists Answer Two FAQs about Egg Safety. God Bless! After all, what is not good for you is most probably not good for them either Maybe you can keep others from having the same issues you do. Winter Food StorageCan I leave It in the Car or in the Garage? 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