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So good!!!! Nice to find a gluten free recipe that doesn't rule out dairy too!
I have just been bought a bread maker for Xmas (fastbake Morphy Richards) and attempted the recipe on the side of your white flour 3 times now. Each time it has been disgusting - completely sunk in the middle and more like yorkshire pudding! I tried reducing the amount of milk, then the oil but it turns out the same. (The bread maker booklet says to just cook it on a normal loaf bake). Any ideas except give up!?
Perfect first time!
I've got the panasonic SD-2501 bread maker, but rather than trust it's similar recipe, I went with this one, but followed the manual for my bread machine to get the programme number right. (In this case, programme 12)
The loaf is firm, cuts without crumbling and has a lovely texture. So much better than shop purchased GF. The only problem is it needs to be eaten within 2 days ... then again, not sure that's really a problem :)
By Mrs Klementyna Netrowska
13 Dec 2014 | 20:56 GMT
I love this recipe but I made a few things differently. Instead of milk I added almond milk, as a vinegar I used balsamic vinegar and separately I had beat the eggs with the sugar until very fluffy mass, and I added the rest of the ingredients. Once I added seeds, other time garlic and oregano or coconut flour... works every time.
help needed !!! just tried this for the first time in my new bread machine, so many things wrong with it :-( it had not risen very much, was very stodgy, and had lots of flour all gathered around the bottom. the only thing i did different to the recipe was replace the eggs with egg replacer as my little boy is allergic to egg as well as wheat. any help and advice would be much appreciated. thank you
Dear Laura. Gluten free bread is a very different product to wheat bread. Many commercially available gluten free breads contain chemical improvers to facilitate bread making using gluten free flours. We do not wish to do this. As a result the ingredients in our recipe are not ‘traditional’ bread making ingredients but they are natural. This does create a batter like “dough” and a denser textured, almost cake-like, loaf.
All our recipes available on our packet have been tested by us. Our recipes are guidelines and sometimes find out customers wish to adapt them to suit the individual. Bread baking is a highly variable process depending not only upon the baker, but the bread machine or oven. Some bakers add more xanthan gum, however the gluten free bread flours already contain xanthan gum. You could also try adding more liquid, this may help. However, too much liquid and the loaf will collapse and sink. Also, if you whisk the eggs before adding the other wet ingredients this may help with the aeration of the loaf. Also during the mixing stage carefully scrape down any flour that is on the sides of the bread tin to ensure everything is incorporated. We also recommend that you put all the ‘wet’ ingredients in first, followed by the ‘dry’ ingredients and then the yeast. We hope this advice is useful. All the best from Doves Farm
Linda, try using almond milk.
Hi just getting started and quite excited by the reviews thanks everyone for the tips. I am also dairy intolerant what milk should I use? I saw one review uses Almond milk does that work as well as dairy??? Really keen to start so a reply would be much appreciated Thanks
When I mix all the liquids I use a hand blender to give them a good mix, pour that into the breadmakers pan then make the flour mix with 400gm of GF flour, the sugar and salt. Pour over the top of the liquid then add 265gm of GF flour and finally sprinkle the yeast on top.
This stops the yeast from coming into contact with the salt. I let the machine then do all the mixing. You get a more consistent texture this way.
I also make a focaccia type bread by adding 1 1/2 tsps. of mixed herbs and 1 tsp of garlic salt to the flour mix and using olive oil instead of sunflower oil.
If you want a denser structure add a tsp of Xanthan gum
I made bread and followed the recipe and the top was soggy and the sides was hard and crispy and didn't taste as good as I hoped.
I have to use the yeast fast acting or the normal one?