2009-03-21

Gluten-Free Multi-Grain Sandwich Bread

A combination of gluten-free grains makes this my favorite 
new gluten-free bread recipe. Hands down.

As promised I've been experimenting again with my favorite gluten-free bread recipe. This latest incarnation is my husband's new favorite. Why? It features cornmeal. I learned a long time ago that cornmeal (and polenta) warmed the cockles of his heart. So I bake with it every chance I get. This bread was tender and soft enough for sandwiches. Delicious flavor. The cornmeal gives it a mild and almost grainy texture without overpowering it. It's not heavy. And it toasts up like a crunchy golden dream.

This part- the crunchy toast part- is why I perseverate in gluten-free baking. Because no matter how old I get (and I hate to tell you, I've got a milestone number waiting for me in June that is scaring the juniper pollen infested daylights outa me!) I crave the simplest of foods.

Like toast.

It's my go-to all time favorite form of culinary bliss. I kid you not. My tastes are childhood simple. That fancy-schmancy stuff folks swoon over captures my attention for maybe a minute. Haute food is pretty and all, but. I've read Kitchen Confidential. I know what they're up to in there, behind those greasy swinging doors. I know not to order fish on a Monday. And I know that even at the famous Rainbow Room food gets dropped on the floor. And re-plated.

Not to mention, they puts gobs of butter and salt and sugar in everything. Everything. Like, crazy. And they par-cook and make stuff ahead of time- hours ahead of time- so that when you show up hungry on an early- not too busy- Sunday evening, with a simple request such as, May I have (fill-in-the-blank) prepared without butter or dairy? the waiter grimaces and spins off toward the kitchen with a wiggle of disapproval only to return and tell you, The Chef will make you a special plate. And you exhale with relief.

You think, Margarita time.

When the dinners arrive, your husband is greeted with a heaping platter of grilled shrimp and garlic on greens and savory dirty rice and your son is presented with the mouthwatering carnitas and warm tortillas and calabasitas. And you. You are given a gleaming white dinner plate with enough dry broccoli and cauliflower tops to choke a horse. A big steaming horse. Except that a horse wouldn't be interested enough to risk the whole choking thing.

Horses are pretty smart.

I think I audibly gasped in horror (you don't want to know, Darling what that much Brassicaceae would do to a girl like me). The server kept his eyes down and skulked away. The waiter ignored us the rest of the night. I suspect he knew enough to know that charging $23.95 for a plate of broccoli and cauliflower tops was a tad passive aggressive on the Chef's part. Maybe he thought I was a rich and trendy [insert fad diet of the week] kind of girl. It was Santa Monica, after all. And the saddest part of this story is the punch line. Where this took place. The Border Grill.

Yeah. Those Two Hot Tamales girls. Who are wonderful cooks. And whose gracious Chef Ishmael served up a lovely, safe dinner for me the last time we were visiting Hell-A. He must have been off that night. Watching No Reservations. Or maybe he moved on to another gig. (Hey, Chef Ishmael- where are you Bubbe? It's not the same without you.)

Good thing I have toast. It often saves my life. In body and in spirit.





Delicious gluten-free sandwich bread.



Gluten-Free Multi-Grain Sandwich Bread Recipe


I baked this handsome loaf in my Breadman bread machine. If you have a different machine follow your manufacturer's instructions regarding dry and wet ingredients. If you are mixing and baking by hand, see below for instructions- I didn't forget you, Bubbe.

Quick Notes: 
Ingredients are best at room temperature (except the warm water at 115ºF.).
If it's humid out, use a tablespoon or two less liquid.
Please read updated notes below on changes for sea level baking.*

Instructions for the Breadman machine:

Select the Gluten-Free cycle for 1.5 pound loaf. Select medium or dark crust as you prefer.

First- whisk together your dry ingredients in a bowl and set aside:

2/3 cup sorghum flour
1/3 cup Bob's Red Mill Gluten-Free Cornmeal
1/2 cup GF Millet Flour
1 cup potato starch (not potato flour!)
2 teaspoons xanthan gum
1/ 1/4 teaspoons sea salt
Ener-G Egg Replacer for 2 eggs (or use 2 beaten large organic eggs in with the wet ingredients)

Seeds:

You'll need sesame seeds for the top; set aside for later.
I also added a sprinkle of caraway seeds into the dough because we love the flavor.

Proof the yeast:

Add 1 packet rapid or instant dry yeast or 2 1/4 teaspoons
1 1/4 cups warm liquid (at 110 to 115ºF) with a pinch of sugar for the yeast

Let it get a little foamy (this doesn't take long- or shouldn't).

Pour the liquid ingredients into the bread machine pan:

The proofed yeast and liquid
4 tablespoons extra virgin olive oil
3 tablespoons honey or raw agave nectar
1/2 teaspoon mild tasting rice vinegar (or lemon juice)

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, I believe a rapid rise cycle will also work.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Here's what I did- my tips for using a Breadman bread machine with gluten-free flours:


After a minute or two of mixing, open the machine and scrape down the sides of the pan with a soft spatula to help incorporate he flour; I had to do this twice.

After the mixing/kneading cycle was finished (before the Rise cycle) I removed the paddle and with wet fingers pressed and smoothed the top to even out the shape.

I sprinkled a generous tablespoon of sesame seeds all over the top.

When the machine beeped "done". I checked to see if I thought the loaf was baked all the way through. I do this by lightly pressing on the side- if it gives too much or seems soft, add another 5 to 10 minutes of baking time (Select Bake only).

When you think the loaf is done, remove it from the hot machine and place on a wire rack. Tip it on its side and when cooled a little, shimmy it out (if you don't do this, it steams and gets too moist). Place the loaf on a wire rack and do the thump test. The thump test reveals if it's done. It should sound hollow when tapped.

If by some chance you find it's not quite done (it ought to be, but judging from comments I get everyone's bread machine experience is a bit different), or you like a crusty crust, place the naked loaf directly into the oven- on the center rack- and turn on the temp to 350ºF. You can bake it for another 10 minutes, but keep an eye on it. It should be firm to the touch and sound hollow if you tap it.

Cool the loaf on a wire rack. Slice with a sharp serrated knife.

Readers sometimes ask if they can lessen either the oil or the sweetener in my recipes. My honest response is- in the case of gluten-free bread baking, I'd venture, no. Why? What really makes this bread tender and not crumbly is the give it gets from the honey and oil I've added. That said- if the loaf turns out gummy in the middle you may live in more humid climate, so cut back on the honey or agave.

Honey and agave work wonders with gluten-free flours that lack elasticity; both are humectants and boost the stickiness factor- and flavor. You know those dry crumbly frozen rice bread loaves you first bought when you started glutenfree? Well, this ain't anything like those, Babycakes. And my little tweaks are why.

If you use a real egg, you might be able to get away with one less tablespoon of oil.



 photo Print-Recipe.png


                    *Karina's Sea Level Notes April 2010:



                    I've been baking this bread at sea level with some minor changes. We live in Santa Monica now, and the air has more humidity than the the high dry dessert of New Mexico. If you've been having trouble with dense centers or too much moisture gumminess, try this tweak.


                    Here are the tweaks I do here:

                    Start with 1 cup warm water (this is less).
                    Increase the egg replacer to 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy.
                    Decrease the honey or agave to 1 tablespoon.
                    Or bake at a higher temperature, in the oven- this tip works. Try 400º. Keep an eye on it, though, as it will bake faster. Use a cake tester to test the center.



                    Karina's Gluten-Free Multigrain Bread


                    If you don't have a bread machine:


                    Follow the instructions for whisking together the dry ingredients.

                    Proof the yeast in the warm water (110 to 115ºF) as above and a pinch of raw sugar (add the yeast to the water and sugar stir; allow it to get foamy).

                    Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar (if using a real egg, beat it and add it to the wet ingredients); beat until a smooth batter forms.

                    I use the word batter because gluten-free bread dough is more like thick batter than a kneadable dough.

                    Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan with a clean damp tea towel and allow the dough to rise for 20 minutes in a warm spot.

                    Preheat your oven to 400ºF.

                    When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 40 minutes.

                    Note: Lower style round pan loaves will bake at 22 to 30 minutes, usually.

                    Keep an eye on it and don't let it get too brown. It should be a light golden color.

                    Cool on a wire rack.


                    GFG Recipe Notes:


                    This original recipe was developed at higher altitude. If you live at sea level, or a lower altitude, and the bread is not rising as high, I would suggest adding an extra whipped egg white, for leavening.

                    Vegan gluten-free bread will never rise as high as gluten-free bread with eggs.
                    If keeping this vegan, make sure the batter is warm enough to encourage the yeast to rise. Also make sure you use some sugar or agave/honey to feed the yeast.

                    And remember, if the dough is too wet, it may bake up too dense and heavy. This dough is more akin to thick muffin batter than cake batter.

                    For substitutions, please see my guide to baking with substitutions here.


                    Karina

                    140 comments:

                    1. This looks delicious in the picture, and the ingredients are things commonly found in a gluten free kitchen. It also sounds very easy to make. Thank you! I know I'm going to be making this one.

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                    2. My mouth is watering...I love bread!!

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                    3. Jennifer K15:59

                      Karina, thank you so much for this recipe. I am going to make a loaf right now, and then make another batch because I am betting it will make stellar pizza crust.

                      I just made a batch of your delectable chocolate chip buckwheat cookies with 6 T of mesquite flour thrown in, and a total of 6 T hemp milk (because MN, where I live, is essentially bone dry right now) and they were phenomenal. Phenomenal. This is a recipe, like so many of yours, that never lets me down.

                      I'm so grateful I found you!!

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                    4. Karina,
                      This looks great! I love love love that you do gf recipes without eggs. It makes my life easier!
                      I bought a Zojirushi bread maker -- maybe I'll try this recipe in it, but it seems like making bread in the oven is actually easier. Do you prefer using a breadmaker?

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                    5. This LOOKS delicious!!

                      A couple of questions ... flax seeds for the top, instead of sesame? I bet this will give it a nice, nutty but yummy, flavor! You use flax *seeds*, not the ground flaxseed meal, right?

                      And, have you actually made this IN your oven? I don't have a bread maker (though I want one!) and making it in the oven is the only way I'd be able to try this for my kiddo.

                      THanks so much for all of your recipes!

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                    6. Dining out sounds tough! Makes for a fun read, though. Your bread looks wonderful.

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                    7. Hi Karina,

                      How I love your blog, your recipes and just your "philosophy" of food and cooking. I have gained insight from reading about all of your food problems and your wonderful solutions to them all.

                      One question I have that you may be able to answer. In addition to gluten and dairy intolerance I have an inability to tolerate any soup or casserole recipes that require oil or butter etc. I LOVE soup but cannot brown the onion, carrots and celery etc in any oil. Do you know of any method that can brown these vegetables without oil or fat ? Hope you can help and thanks so much for your great blog and recipes !

                      Janice

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                    8. Karina, thank you so much for all the great and inspiring recepies. I live in Germany with my husband and two little girls on the GFCF-diet. I like to bake your new bread. It looks delicious.
                      My question is: Do you have any suggestion for substituting sorghum flour in your baking recepies, since we do not get sorghum over here? Would brown rice flour work? Thanks! Stephanie

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                    9. My boys love this bread! My husband has high blood pressure and about 30 lbs overweight. Going gluten free has cleared his allergies and is bringing his blood pressure down! He has lost some weight as well! That and he loves your recipes! Thanks so much.
                      Annie E.

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                    10. Anonymous09:34

                      Janice - You can use broth instead of oil to saute veggies.

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                    11. I'm still searching for a normal sandwich/toast loaf that I can tolerate. The only one I like costs $6 a loaf, and I just don't go through it fast enough to justify that. I look forward to trying this one. Hopefully it will be 'the one.' I have never been able to hear the hollow thumping sound mentioned in every yeast bread recipe. It always sounds the same to me, done or not.

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                    12. Anonymous11:24

                      I am excited to give this one a try!

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                    13. I made this loaf last night in my Cuisinart Convection Breadmaker. I used a real egg and added 1/3 cup ground flax seed.

                      Listen up people, because I'm only going to say this once. Karina has devised the ultimate in GF bread recipes. There is no need to search any longer because this is the one, the holy grail, the n'est plus ultra!!!

                      When the bread machine started mixing the ingredients together, I could tell immediately that this recipe was different. It was slightly less sticky than other recipes I've tried. It actually came out of the bread machine looking like a loaf instead of a blob.

                      I made my favorite sandwich for lunch today and the bread held together and didn't break into a dozen pieces.

                      My favorite sandwich:
                      Karina's gluten-free mult-grain sandwich bread
                      hummus (I like Sabra brand)
                      feta or goat cheese
                      sliced onions
                      sprouts
                      sliced cukes

                      Thanks, Karina, for giving me the chance to enjoy that sandwich again.

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                    14. Hi--I miss you on Facebook--I don't twitter--too much--
                      I want to thank you for the knowledge you have given me on gluten-free cooking. I have followed your blog before FB and continue to--I love it--you are very inspirational.

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                    15. This bread looks amazing!

                      I read Kitchen Confidential too...

                      My parents owned a restaurant when I was growing up, so a lot of it wasn't news....

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                    16. Anonymous14:17

                      My daughter can't eat corn besides gluten, dairy, and eggs. Can you suggest some other grain to substitute for the cornmeal that would potentially give the bread the same consistancy?
                      Thanks for all the great legwork you've done to create such outrageously yummy recipes and sharing them with us.
                      Deb

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                    17. Thanks, Karen, and Sassy!

                      Jennifer K- Please let me know how this recipe works as a pizza crust. Happy you like the chocolate chip cookies! Yay. And ditto. :-)

                      Hi Alison- I like using my bread machine because it mixes the dough for me as well as bakes it. Believe it or not I don't have a stand mixer (or a hand mixer- I've broken two since moving here) so using the machine is easy- it does all the work.

                      I even use the machine to mix the dough when I bake it in cake pans (in the oven) as focaccia.

                      Jenn- I'm allergic to flax; but is your question whether I'd recommend the flax seed or the meal for topping? The seeds, def.

                      I have not made this exact loaf in my oven; but my other (similar) bread recipes turn out fine using the method above. Good luck! As always, check for doneness because oven differences and humidity effect the baking time.

                      Hi Janice- As a reader suggested, I'd use a little broth to saute veggies fat free. Can you use a non-stick cooking spray?

                      Annie- Great to hear this! Thanks so much.

                      Hi Zebe912- This bread and my other latest breads based on the sorghum-millet-potato starch mixtures are all good for sandwiches- especially the first day. If you're not going to use some of the bread right away I recommend slicing and freezing to keep it fresh. As for thumping- it's an intuitive way I can tell if the loaf is done. I've been baking bread for 30 years. Wait. More than that! How is that possible? ;-)

                      BC- OH YAY. And did I say, YAY? I'm so glad because we love these last few baking experiments. The breads are better than any other flour combo I've tried.

                      Thanks so much for your kind words. :-)

                      Melanie- I never really got into Facebook, true. My feed goes through FB so you can keep track of what's happening. Or maybe I'll see you on Twitter someday. Take care!

                      Milhan- Ooh. I bet there's a few stories there. (And Tony Bourdain is so funny.) ;-)

                      Hi Deb- This bread came out of my previous bread recipe with no cornmeal. Try that one- it's delicious. It has sorghum-millet-potato starch.

                      Thanks everyone- you're the best! :-)

                      Karina

                      xox

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                    18. Jennifer K19:56

                      OK, I made pizza crsust out of this dough,and it works beautifully - reminds me of a Chicgao style deep dish crust.

                      I got four pizzas about 9" across out of a batch of dough. I cut the oil back a little since it doesn't have to stay flexible long as a pizza crust, otherwise I didn't change a thing. I used the bread machine to mix and knead, then scooped out the dough into 4 mounds. I carefully patted the very loose dough out with lots of cornmeal sprinkled on the bottom of the cookie sheet and the top of the dough. Baked blind at 375 for 13 minutes, then defrosted and baked at 375 with toppings for 15. I'm in love!

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                    19. Karina: Your blog inspired me to start my own! It's about eating gluten free on the road. Thanks for the inspiration!

                      Katrina

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                    20. Hi Jennifer K! Fantastico. Thanks for stopping back to share your tips on using this dough for pizza. (When I get a spare minute I'll add them into the post itself.) I'm going to try making pizza this weekend. Muchas gracias! xox

                      Katrina- Hi- and congrats! I linked your blog to your name; and if you want to add yourself to the GF Bloggers List, go to my links page and follow the link to Add Yourself (it's in the Selected GF Bloggers list.

                      Thanks! :-)

                      Karina

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                    21. Karina - I JUST pulled this out of the oven, since I had everything on hand. Oh. My! Delicious! And so easy.

                      I only had regular yeast on hand, so my loaf is a bit denser, but still delish!

                      Thank you for all of your recipes!

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                    22. This bread came out fabulous! I tweaked it a little bit and baked it in the oven - it is perfection. Thanks for the recipe!

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                    23. Damn if I didn't look at the picture of the bread and think it looked like rye bread! Can't wait to try it.

                      Two uick questions - do you think I could sub in 1 tbsp flaxmeal/3 tbsp water for the egg replacement (or egg)?

                      I have a zojirushi bread machine - I almost always select the cycle that lasts 3 hours 8 minutes, and furthermore, I tend to leave my breads in for another hour just to make sure they're dry. Your thoughts?

                      Hope all is well and much continued success - you are paving the way, dear goddess!

                      warmly, Ellen

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                    24. Hi Karina, thank you so much for the great recipes and pictures on your great blog. The bread looks delicious. Do you know if I could substitute brown rice flour for sorghum flour in this recipe? I do not get any sorghum flour in Germany, where I live.

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                    25. Liz Spaulding-knoxgrad@hotmail.com17:59

                      Thank you so much for your very helpful site. My 3 yr old has celiac and we will be traveling to Santa Fe next week to visit family. We've never been there before and wondered if you had any tried and true restaurants that you could reccomend, as well as any must visit places at the Farmer's Market? One restaurant I found while searching was Annapurna's, I wondered if you had success safely eating there?
                      Thank you for any help!

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                    26. You're a great writer!
                      This bread looks delicious.

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                    27. Anonymous23:35

                      Hey Karina--
                      can you talk about the difference between tapoica flour and potato starch. I made this w/tapioca, two times, and it came out pretty inedible. Weird bitter/sour taste/smell. The flour's not rancid, so...not sure what the issue is! I followed the rest of the recipe exactly. I'm using a regular bread machine, rapid rise...I hate throwing away food, but I had to get rid of these. I know your recipes are great, so I'm not sure where I'm going wrong other than maybe the tapioca substitution? I'm supposed to stay away from nightshades.)

                      Thanks and Love,
                      Linda

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                    28. I have never blogged before but you've inspired me! Thank you for all of your wisdom and for being so darn entertaining. My diagnosis for steering me GF has been so educational, and you've made it delicious and fun. My family is grateful for your recipes. Most recently for BREAD. The little ones are glad mommy feels good, and the big kid (uh, my husband)says a big thank you too!

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                    29. Holly- and Erin... Yay. Glad you both like it.

                      Hi Ellen- Good eye. I snuck some caraway in this loaf. Did you see my new recipe for ryeless rye bread? It's delicious.

                      I have not had good luck using the gels made from seeds in gluten-free vegan bread recipes; but if you have been making it work, it might be worth a try. For me at high altitude the only thing hemp or chia seed gel does as an egg replacer is add moisture and density. I'm allergic to flax, so have never tried it. Maybe the trick is to use a regular (aka longer) knead-rise cycle, as you mentioned?

                      Stephanie- You could certainly substitute brown rice flour for the sorghum flour (I don't think it will be quite as tender, but it will work).

                      Hi Liz- E-mail me at karinaskitchen (at) gmail (dot) com and you will receive an automated reply with all that kind of info. Have a great trip!

                      Sarah- Thanks for that. Much appreciated. :-)

                      Linda- Boy- you got me. Tapioca starch and potato starch are inter-changable. Both have mild taste.

                      Bitter and sour sounds like an ingredient was rancid (or bean flour was involved?). Or some other ingredient was old? Was your vinegar old?

                      Brainstorming: Did use a tablespoon of vinegar instead of a teaspoon? Was your egg replacer old? Or you used too much?

                      Maybe the sesame seeds were rancid?

                      This bread is quite mild and almost sweet tasting.

                      I wonder what it was?

                      Karina

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                    30. Cait21:21

                      Hello again, lovely.

                      I loved this bread. Mine didn't quite turn out right, and since I'm not quite a bread guru (more like the lowest of low apprentices) I'm not sure why.

                      For the first two loaves (I made two at the same time), the water for proofing the yeast was too hot, so they didn't rise at all. For my third loaf (and the last, as I only had one packet of yeast left) it rose, but not much. It was a lot better and far less brick-like than the first two, and so now the loaf is nearly gone... Hehe...
                      Anyway, after baking, the loaf is only about an inch and a quarter tall and the bottom has that... look to it that my last 'successful' loaf of gluten-free bread had... It *looks* gooeyish, but isn't. Not sure if you know what I'm talking about, but I figured I'd try. haha.

                      The yeast wasn't expired and after the allowed rising time, I did that poke test which indicated doneness.
                      Thanks for posting such great recieps! (even if I can't have eggs =[)

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                    31. Anonymous22:42

                      Hey Karina--re: my sour/bitter loaves:
                      I too wondered if I'd used too much vinegar, which is why I tried making the same recipe again. I definitely only used a tsp. the 2nd time, though, and had the same result. Now I'm wondering: I used the Bragg's cider vinegar, which is very strong and is unfiltered. I wonder if that could possibly be the problem? Maybe I'll try it with another brand...Any suggestions about this?
                      I've used the flours I have in other recipes and they never have weird tastes, so I don't think they're rancid!
                      It's frustrating, as others are having such good results!
                      Peace, Linda

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                    32. HI Cait- Without examining every aspect of what you did it's tough to know. I make this recipe once a week- with the results you see pictured.

                      First guess is it was not quite done. And if it didn't rise, the water was too hot/not hot enough. Try letting it rise twice as long next time. Were ingredients room temperature?

                      Linda- I bet that's it! I think my vinegar is very mild. Try 1/2 the amount, too. Or use lemon juice.

                      Karina

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                    33. Natalie23:13

                      Hi Karina,
                      It's snowing again in Chicago. It's miserable out there. Despite that, and despite managing to destroy two (2!) umbrellas out there today, I am happy.
                      Because I have toast.
                      Thank you so very much for all your tweaking with the recipe!

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                    34. Kara (zebramama)14:43

                      Karina,
                      Thank you for sharing your ideas! I just made this bread and I used almond meal instead of corn because we don't do corn at my house. This is the best bread. EVER. Thank you! I can't wait to make more of your stuff soon! I am so excited I found your site:-)

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                    35. Hi Karina, I love your blog. I'm always thinking, "no I don't want to read all of this, just get me to the recipe" But I'm always drawn in. You're a great writer.
                      Anyway I was wondering if there is anyway to make this bread recipe less crumbly. I made it with an egg and baked it in the oven. Thanks for this great resource. Rita

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                    36. Hello, I made this loaf last night and it turned out great--thanks! I tweaked a bit as usual. I substituted masa because I was out of corn meal. I put in some whole millet which added cool crunchy bits. I also made a sponge with half the flour, some water, and the yeast and let it sit for more than 24 hours before finishing. I do this with most breads when I can plan ahead because I like the sour taste, and this method doesn't require keeping a sourdough starter going.

                      I have a suggestion for those who make bread by hand and have trouble with dough/batter not rising: try letting the dough rise longer than the 20 minutes suggested here. There are a lot of factors that affect rising time-- kitchen warmth, humidity, the moistness of the batter, the types of flours used, and so on. It will be different for everyone. In my kitchen I have to let a loaf rise 30 or 45 minutes up to an hour.

                      GF bread is definitely a challenge! Good luck to everyone in your baking, and thanks again for this recipe, Karina.

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                    37. Hi Karina,
                      You are a lifesaver! I could never survive on this gluten/casein/soy/corn free diet without you!

                      I was excited about your new bread recipe. I made it this evening along with my scrumptious gfcf lasagna. We are off to baseball practice with DS, but will partake when we get back. Can't wait to tell you how it turned out!!!

                      I am a little worried since I also used bragg's cider vinegar. That was all I had. I have a cold right now, but even through my congestion I could smell a very strong smell as we put the ingredients together. We will see...

                      Oh, I miss bread...

                      Many thanks - Carol

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                    38. That looks DIVINE!!!!

                      Thanks for sharing, yum!

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                    39. I do love yor recipes. Would like to ask if anybody tried yeast free bread.

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                    40. HOLY CRAP. I made a few substitutions & ended up with an honest-to-goodness "whole wheat"-like bread! (It even smells right!)

                      I subbed buckwheat flour for the millet flour, and put 1 Tbsp. sesame, 1 Tbsp. poppy, and 1/3 c. sunflower seeds right into the batter.


                      This is my first gf loaf that hasn't resulted in some variety of abject failure...thank you, thank you, thank you! I am a complete woman again!

                      ReplyDelete
                    41. I'm revisiting this bread. I made it before I had my bread machine, and it wasn't so hot. I am dying for toast, and this looks so good, I have high hopes this time. I cheated and used Pamela's, and it didn't agree with my system. At all. I wondered, does anyone else have trouble digesting her mix? A lot of the 'bread' products out there get to me. I can't quite pin down what it is though. Any ideas?

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                    42. Ellen18:29

                      This bread is divine. I made a few minor tweaks. I used 1/3 cup potato starch, 1/3 cup tapioca and 1/3 cup teff. I let it rise about 40 minutes instead of 20. I baked it in the oven in a clay cloche (enclosed clay baker). I started at 350 degrees but at 40 minutes it wasn't finished baking so I raised the temp to 450, took off the lid of the cloche and baked another 15 minutes . After it sat for about 30 minutes on a cooking rack, I tasted it and was in heaven! It truly tastes like whole wheat bread, or at least a close facsimile. Thank you!!!

                      Recent blog:=- Gluten Free Blueberry Scones

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                    43. Ellen18:30

                      I should've clarified in my comment above. Instead of 1 cup potato starch, I used 1/3 cup potato starch, 1/3 cup tapioca and 1/3 cup teff.

                      Recent blog:=- Gluten Free Blueberry Scones

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                    44. Anonymous12:27

                      Your site is amazing as is this bread recipe. Thank You!

                      ReplyDelete
                    45. Hi Karina,

                      I'm 25 and a Pittsburgh native who moved to Hell-A two years ago. I will make sure to never eat at Border Grill in Santa Monica! I've studied creative writing at the undergrad level and publishing in graduate school, and I've been unemployed since New Years. I found out I had celiac disease soon after being laid off. Your wonderful recipes have pulled me into being a regular subscriber: I've tried the skillet cornbread, orange cupcakes, and marinated pepper chicken so far. Now I thoroughly enjoy reading little memoir segments prior to the recipes. I think it's very generous of you to share your life with your readers, as well as these recipes that give us hope for something as simple as yummy toast. I don't know you but I feel as though you're a kind of secret friend helping me to make meals that my gluten-free cookbooks don't compare to. I plan to make this sandwich bread in my bread machine tonight. I have pretty much lost interest in eating sandwiches lately, and hope that this one will keep me from wasting my lunch meat that I continue to buy out of habit, but it goes to waste because I don't have decent bread to eat it on.

                      Jennie

                      ReplyDelete
                    46. Is there anything that I could substitute for potato starch? I'm avoiding nightshades.

                      ReplyDelete
                    47. Natalie- For subbing potato starch- in any of my recipes- I find that tapioca starch works best. But cornstarch is also a possibility.

                      Karina

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                    48. Angie- Did you use Pamela's bread mix- or baking mix? Her baking mix contains dairy and almonds.

                      Karina

                      ReplyDelete
                    49. Hi Karina,

                      So far I've made 3 loaves with your recipe.

                      2 With Bob's Cornmeal and Eggs and
                      1 with Arrowhead Cornmeal and Ener G egg replacement.

                      I think I'm a fan of the Egg replacement...I eat eggs, but would rather save them for on the toast rather than inside the toast. And I feel better about the Arrowhead cornmeal, it is just better, finer, and doesn't end up as chunks of corn in the bread, and I was a bit concerned about contamination with Bob's cornmeal, it mentioned it was made on potentially contaminated equipment..

                      I gave my bread maker away a few years ago, never thought I would bake bread again.... now I'm baking bread every few days, just for toast and to push the Quinoa around... I'm never eating another piece of horrible store bought brown rice bread ever again... :)

                      ReplyDelete
                    50. Dorina19:31

                      Please people, listen up:
                      This recipe is amazing and makes the most wonderful buns (10 of them - baked in english muffin rings)and when sprinkled on the top with GF Cereal Mix are irrisistably crunchy!For fun I added coarse chopped sunflower seeds in the dough (instead of caraway seeds) - wonderful toasted!!

                      ReplyDelete
                    51. brook's breadmaking mommy14:12

                      i've made this bread by hand numerous times and it's FABULOUS every time. my sweet mom bought me a cuisineart breadmaker--the real fancy kind. i've never made bread in a breadmaker and i want to try this recipe out.

                      one question though--the cuisinart directions say NEVER let the yeast touch the wet ingredients, whereas this receipe requires proofing the yeast in wet ingredients. will it turn out okay if i don't proof the yeast and just put it in last on top as the cuisinart directions say? thanks!

                      cheers

                      ReplyDelete
                    52. This looks delicious!! I am so glad it's vegan, too. Definitely adding this to the do list!

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                    53. I am snacking on the results (with a little Earth Balance mixed with maple syrup) and can attest that this is an excellent recipe.

                      I don't have a gluten-free setting on my machine so I used the closest sounding setting that I could sort out: sweet bread. I followed the manufacturers directions and kept the yeast dry and separate from the wet ingredients. And since you can't add baking time at the end of the cycle (and I was paranoid having tried and failed with a different recipe today), I put the naked loaf in the oven for 10 minutes. It finished browning perfectly and is SO GOOD.

                      Big gluten-free hugs for this recipe!

                      (since I sorely miss my whole wheat bread, I am going to do some experiments with teff flour)

                      ReplyDelete
                    54. As for the Cuisinart bread machine question (what a lovely gift!)...

                      First, I'm not familiar with the machine (the Breadman I use places wet ingredients in first, then dry on top). If they suggest the same sequence of wet, then dry, I would try my method using their rapid (or GF) cycle for a 2 lb. loaf and medium or dark crust setting.

                      The reason they might say not to activate the yeast first is to prevent it from rising too high and collapsing. I've done it both ways with almost equal results; though proofing first seems to work slightly better for me.

                      Gluten-free bread only requires one kneading and one rise cycle before baking; it does not need the punch down and second rise that wheat bread needs.

                      You could try it both ways and see which method (proofing or not proofing the yeast) works best for you with your particular machine.

                      Keep in mind it's always an experiment when you bake gluten-free bread. Factors influencing the day's baking include humidity, ambient temperature, the temperature of the ingredients, yeast freshness and the ratio of dry to wet ingredients--- which can change from one baking day to another.

                      Bread dough is a living thing!

                      Good luck! xox

                      Karina

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                    55. I just made this tonight and used gf baking powder instead of yeast. It turned out wonderful. Thank you.

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                    56. Thank you, Karina,

                      Enthusiasm has come back into my life concerning food. This means better everything, because my dh is French and my five kids love bread. Food is everything in our lives; we spend hours on our weekly menu, cooking and baking. I too, have gone the "stoic, self-sacrificing" route in the past, only to fall off the wagon and crash again. Since I have just discovered this to be a gluten problem and not a yeast problem, I will need to be on the straight and narrow from now on, but it will be such a wonderful journey of discovery with you as a guide to the joys of gluten-free baking and cooking!

                      ReplyDelete
                    57. Hello again, Karina,

                      So, I have tried two of your bread recipes since yesterday and they were both lovely. This one did not turn out as well as the "white bread" recipe; it sunk in the middle. My eggs were cold and my water was too hot, and I cannot use sesame seeds, as one child has a nut allergy, I am guessing one of those made the difference, what do you think?

                      The flavor was great in both, and they both rose perfectly. I am grateful, I thought we would never eat bread together again (my yucky bread on one side, the rest of the family with "their" bread on the other), but they devoured yesterday's loaf and ate half of today's.

                      THANK YOU!

                      Angela

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                    58. Eggs should be warmed to room temperature (use a bowl of warm water) and check your water/liquid temp; you need 110 to 115 degrees F for optimum yeast happiness.

                      If it still falls/is moist in the center try using less liquid next time; your flours may be humid.

                      Karina

                      ReplyDelete
                    59. Thank you, Karina!

                      I used one (room temperature) egg and 1 cup of water, this is what works for my bread machine.

                      Every single recipe I have tried has been delicious and loved by my family. Thank you so much! They are hardly noticing the switch to gluten-free, thanks to your fantastic recipes and cooking advice. The quinoa-stuffed portabello mushrooms were wonderful. I made pumpkin scones this morning for snack time...out of this world. You are making it way too easy to live gluten-free, I was expecting some sense of deprivation, some yearnings and losing some pounds. I guess I'll have to eat more lettuce for that to happen!

                      Peace and many blessings to you,

                      Angela

                      ReplyDelete
                    60. Anonymous17:27

                      I bought the same bread maker you have. I bought the same yeast and followed the directions exactly. I used a thermometer to test the liquid and it was within the range you stated. My question is when the dough is done rising how many inches from the top of the pan should I be aiming for? Also how tall is the finished bread after baking?
                      Thank you for your help!
                      Your recipes are fantastic!

                      ReplyDelete
                    61. Bread dough is a living thing- subject to weather, humidity, handling, and plain unpredictable whim. It is always different.

                      Baking gluten-free bread without eggs produces a smaller loaf; it will not rise as high (as bread w/eggs).

                      After baking a few loaves you will get to know your machine- and your dough- and how it behaves for you in the your particular climate. Dough also behaves differently in different seasons.

                      Trying different cycles might interest you, too. The rapid cycle sometimes works best for me. And if necessary, I am not afraid to pop the loaf into the oven for a little extra baking time if I sense it needs it.

                      So hang in there, experiment, And find the tweaks that work for you!

                      Karina

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                    62. Anonymous17:34

                      Katrina:

                      I need a replacement for cornmeal in the Multi Grain sandwich bread recipe. Any suggestions? My system does not like corn.

                      ReplyDelete
                    63. Use sorghum or a mix of sorghum and buckwheat flour, instead of the cornmeal, if you prefer. I bet that would work. Or try my original Delicious Gluten-Free Bread recipe.

                      Karina

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                    64. Help please!!! I just made your sandwich bread and it is crumbling on one side. It just isn't holding together good. I have had great success with your delicious gluten-free bread. Here is what I did different...Because I can't have corn I did use teff flour instead of corn flour. I was probably heavy handed on the honey. Do you think any of these things would lead to the bread not holding together? One more thing I did let it cook a long time, about 55 min. Any advice would be greatly appreciated!!

                      ReplyDelete
                    65. Marnie, I've never used teff but I'd guess perhaps it's finer, drier than the cornmeal. The longer baking time (due to extra honey, perhaps?) probably dried it out.

                      Karina

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                    66. Anonymous21:24

                      This recipe - done in a bread maker - was absolutley delicious!
                      Thank you, thank you, thank you.
                      I bought a bread maker specifically because I found your recipe and sure enough it worked like a charm :)

                      ReplyDelete
                    67. Karina,

                      It's about time that I tell you that you have become a household hero over here in Madison, WI. So many days over the last year I have come to your site to find recipes for dinners, breakfasts, and muffins. And I have NEVER been disappointed, always blown away.

                      Today, for the first time in my life, i baked bread with yeast (as opposed to quick breads). I had never done it, with or without gluten, and had always been intimidated by the process. But with the help of a friend and your recipe, we pulled it off. And it was fantastic!

                      Thanks for sharing the wealth of nutritious and delicious recipes that are flowing out of your kitchen.... and into ours.

                      PS: I blogged the bread-baking adventure at www.timandbrookecollier.wordpress.com

                      ReplyDelete
                    68. Anonymous14:55

                      This sounds like good bread, is there a substitute for the cornmeal, for those who can't have corn products?
                      Thanks,
                      CJ

                      ReplyDelete
                    69. Really fantastic. Thank you so much! I blogged about baking this bread at

                      http://amaranthroad.blogspot.com/2010/02/girl-with-bread-balakot-pakistan.html

                      ReplyDelete
                    70. Anonymous14:42

                      THANK YOU!! I've been trying my 3 y/o daughter on a gluten free diet hoping to sort out some issues with her, and so I made this bread this morning. I substituted masa harina (corn flour) for the corn meal, and baked in the oven. The bread rose nicely and has the perfect texture, nearly a replica of the hearty white bread she was eating. She loves it as well as her older sister (who doesn't have any dietary issues). This will be my go-to sandwich bread recipe for her, and as a bonus, it's so good that I will be eating it too!! I can't wait to try more recipes from your site.

                      ReplyDelete
                    71. Karina

                      Thanks for sharing your great recipes.

                      I have an intolerance to nightshades, especially potato and also really can't stand the taste of tapioca. I read you suggested substituting with cornstarch but having done some experiments seem to end up with a cardboard crust and sticky, un-risen bread, any suggestions?

                      ReplyDelete
                    72. Thanks everyone- so much! xox

                      Substitution questions...

                      For cornmeal- try brown rice flour, perhaps?

                      For potato starch- you can use tapioca starch or arrowroot starch (somewhat bitter) or try a fine white rice flour. Or--- use more sorghum flour to replace the 1/3 cup.

                      These are guesses on my part.

                      Karina

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                    73. My husband (who doesn't even like to boil eggs) just made a loaf of this sandwich bread and it came out fantastic! He is looking for a bread with substance that will fit into his diabetic diet, and this sandwich bread could be the answer to his search.
                      A question: when allowing the bread to rise, I have a gas stove and that is the warmest place in the house. Should I turn the oven onto a low setting (200) for the rise?
                      And, does the amount of time you allow the yeast to bloom affect the rise as well?
                      Finally, your writing is as much a joy to read as this bread is to eat. And your writing is what made me try your recipe over others. Thank you for loving what you do. It truly shows.

                      ReplyDelete
                    74. I am currently eating a toasted ham sandwich using this bread. THANK YOU!!! I'm dairy/egg/soy & wheat free for my baby, and I was starting to go nuts with rice wraps & rice cakes. I used the caraway seeds as well and love the flavor, tricks my mouth into thinking I'm eating rye. I used amaranth instead of millet since I couldn't find it at Whole Foods and it came out just fine.

                      thanks so much for your blog. Not only are you the Gluten-free Goddess, you also happen to fit all the allergens I'm avoiding which is amazing! It is so hard to find recipes that I can use, so thank you thank you thank you!

                      ReplyDelete
                    75. Okay, Loyal Readers- I have some new tips on improving this recipe if you live at sea level, or in a more humid environment than the high desert.

                      See the above new recipe notes for details, but basically, I've been using less water to start with, more Egg Replacer, and less honey/agave.

                      This is less liquid, overall- not much, but enough of a change to help.

                      Keep baking- and keep the faith!

                      Karina

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                    76. I just made this recipe today and it's so incredibly yummy! Thank you so much for sharing your recipes - it makes life that much easier for those of us adjusting to restricted diets :)

                      I used tapioca starch instead of potato (that's what I had on hand), just water for the yeast, and guar gum instead of xanthan (again, it's what I had on hand), and it still turned out beautifully. I'll be making this for my grandmother when I visit her this summer.

                      ReplyDelete
                    77. Karina,

                      I have been gluten free since last fall. I have made bread recipe after bread recipe. A lot have risen and looked good, but they have all been pretty tasteless and bland. This recipe rocks. Thank you for making a bread recipe that my whole family will eat with gusto!

                      ReplyDelete
                    78. Has anyone tried to make this in a Zojirushi bread machine? I have tried twice and I can't get the bread to rise :/ Advice?

                      ReplyDelete
                    79. Thank you so much for this bread recipe. I've been dating a guy with celiac for some time now and I've always promised him I would figure out how to make great gluten free bread for him. I finally did it! It was soft on the inside, crunchy on the outside and completely yummy.
                      Just one thing that I had a problem with- getting it to rise. My bread never seemed to rise much (I made 3 loaves). What do you think the problem is?

                      ReplyDelete
                    80. Thank you so much for this recipe! I used it faithfully for over a year, then one day, lacking enough potato starch to make a cup, I started experimenting. A month later, I have refined it for slightly less calories, easier slicing and a more sliceable texture.
                      I now use 1 c. sorghum flour, 1/3 c cornmeal, 1/2 c. millett, 2/3 c. potato starch, and I also dropped the oil to 2 Tbl. and the honey to 2 Tbl. I use a egg replacement product, fyi. I'm at sea level, too, but in Philly. And one other thing I do differently with GF bread is the pull the bread bucket out of the machine, but lay it on it's side on a rack to cool before pulling out the bread. Loaf maintains shape better that way and comes out cleanly, too. But as you say, if you leave it in that bucket pan too long, the bottom is wet. Fine line! I would not be eating bread or baking anything GF if not for you and your abfab site!

                      ReplyDelete
                    81. Hello, this recipe sounds delicious but I have a yeast intolerance....what can I use as a yeast substitute?

                      ReplyDelete
                    82. Karina,

                      Karina, your blog keeps me chuckling. You have a very warm, woodsy, irreverent writing style that is accessible and inviting. Perfect for a blog on food and GF lifestyle. After a bunch of disasters using recipes from Hagman's book for GF bread (good tasting, but my husband refers to the loaves as "pound cake"--you get the idea), I've got my instant dry yeast now and am about to embark on one of your recipes. Questions, why do you call for proofing the yeast for the multigrain recipe, but not for the regular sandwich bread one? Just curious. Also, have you experimented with throwing in almond meal or other things to boost fiber content? I have, and can't help but wonder if that is cause for the density of my loaves. They are something akin to a pudding down at the bottom crust. Weird. And this is with the Breadman Pro, too. Now my machine is by an open window, and I do now live in Thousand Oaks instead of the dry high desert where I used to be, so I'm also going to follow your sea level instructions and give it another whirl. Wish me luck!

                      ReplyDelete
                    83. Jason- For no yeast- I'm not exactly sure- I'd use one of my Irish soda bread recipes as a guide; baking powder and baking soda ought to work as a yeast replacement. But the bread may be more cake-like (soda bread style) than yeast bread style. If you can use eggs, whipping up two egg whites will also help bread rise.

                      Monika- Thank you for your kind words. The proofing- I just experiment. You don't always have to proof. I haven't tried adding almond meal yet but I'm going to. If you wanted to try it, I'd try a small amount - no more than 1/4 cup. I'd sub 1/4 cup of the cornmeal. Pudding texture indicates too much liquid or oil. Try cutting back on liquid- say, two tablespoons. Also make sure your ingredients are at room temp. If the batter is too cold, it will take longer to bake through (but the machine doesn't know that ;-).

                      Good luck! Karina xox

                      ReplyDelete
                    84. Rachael21:46

                      I just made this using an apricot chutney in place of the honey, plus a couple extra tablespoons of chutney to up the sweetness. That plus some cinnamon, cardamom, and ginger in the dry mixture, and it made an awesome, super moist sweet bread. Thank you so much for the amazing recipe.

                      ReplyDelete
                    85. Thanks so much, Karina, for your recipes! You truly are the GFG. :) I have now made two of your GF sandwich breads and they're delicious. However, my bread slices come out a little short because your recipes are for a 1.5 lb. loaf and my bread machine makes 2-lb. loaves. The dough doesn't quite fill my bread pan. Can you tell me how to convert these recipes to make 2-lb. loaves? I'm not a natural baker (my sister got all of the family baking genes) and I know baking measurements need to be precise. Help?! Thank you!

                      ReplyDelete
                    86. I just saw Taylor's comment. My bread machine is also a Zojirushi. I find that the dough does rise but achieves a bit less height on the final rise. I think the main problem, though, is that the Zojirushi pan is for a 2-lb. loaf and these recipes are for 1.5-lb. loaves; there is just not quite enough dough for a taller loaf in a pan this size. In my previous comment I requested a recipe conversion for a 2-lb. loaf and am hoping that Karina can help us out!

                      ReplyDelete
                    87. Hi Franca- Thanks for your kind words. I'd suggest looking at recipes designed for the Zojirushi. Compare the flour and liquid amounts. Then experiment. Off the top of my head, I hesitate to offer advice on a conversion like this. I've never used a Zo. Take care! Karina

                      ReplyDelete
                    88. Karina & Franca,

                      I just made this recipe today in my Zojirushi and took a risk: I doubled it. And it worked! It's a huge loaf (which in my opinion is so much fun), is soft and has the perfect texture. I live at about sea level, so I noted those changes that you made, Karina, and I just doubled everything. I set up my machine a little differently this time because I found a helpful link last night:

                      http://www.zojirushi.com/servicesupport/faq/faq_breadmaker.html#q3

                      See Question 3

                      Set up a homemade setting just like this and I think you will see good results as I did. I wasn't at home while it baked and it does have a ring of flour on one side, so it would probably be helpful to be home to scrape down the sides, as the GFG recommends ;0)

                      Franca, hope you try it and I hope it's wonderful! If you feel it's too much, you can always slice then freeze.

                      ReplyDelete
                    89. Kristina- You rock! Thank you for contributing this Zo bread machine info and link. I'm sure readers will be very appreciative. xox Karina

                      ReplyDelete
                    90. Thank you, Kristina! I will try the custom program because I was thinking that three rises was too much for the GF bread. It never rose as high the third time as the previous two times and I think one rise will be plenty.

                      I calculated a conversion to a 2-lb. loaf last time I baked this bread and it did turn out better than the previous 1.5-lb loaves. I will post my recipe here after I make it one more time using the custom program. I think the single rise will make all the difference.

                      I will also try doubling everything as you suggest - I would love an even bigger loaf, and always slice and freeze anyway!

                      Thanks again!!!

                      Franca

                      ReplyDelete
                    91. Anonymous04:21

                      hi,

                      i really want to try your recipe as it seems like it would be a good fit for my multiple foods allergies; however, i have 2 Q's for you....

                      1. since you proof your yeast prior to baking, i want (need) to substitute the yeast as i'm allergic to bakers yeast which i found online a sub for yeast....1 TBS baking soda + 1/2 tsp vitamin C powder (absorbic acid) = 1 TBS yeast. you need to add it to the batter right before baking so the carbon dioxide (which is the same gas the yeast produces to make the bubbles to rise the batter) stay and doesnt die prematurely. (thought i would tell you what i found as a yeast sub since the guy above asked about it!) anyhow back to the Q! since you put water to proof your yeast, how much additional water (or oil) should i add to your recipe since i'm not proofing any yeast?

                      2. since vinegar has corn in it(allergic to corn)and i cant have lemon juice (allergic to lemons) what else can i substitute that part with? or can i just omit the vinegar and lemon juice all together?

                      i've noticed that vinegar or lemon juice is mentioned in almost EVERY GF bread recipe. i'm curious as to why you need it. only thing i can think of is to help "feed" the yeast. since i want to use your recipe without yeast, there is no yeast to feed!

                      i havent tried the baking soda + vitamin C powder yet for substituting yeast as i havent tried making bread hence the reason i am searching for bread recipes! :) when i try it, i will def let you know how it turns out!

                      thanks,
                      ali

                      ReplyDelete
                    92. Hi, Ali,

                      You have my sympathies on all your allergies. Living with allergies and sensitivities is a total pain! I grew up completely allergy-free and then in my 20s I started collecting them. UGH.

                      Anyway, I'm hoping others will chime in also but I will say that I have used Karina's recipes and because I always use a bread machine I've never bothered to proof the yeast first. I just follow my bread machine's instructions and put the dry yeast in on top of the other dry ingredients at the last minute. I add the amount of liquid Karina uses for proofing to the rest of my liquid ingredients and have not had a problem.

                      I had no idea there was any sort of subsitute for baking yeast. You will have to let us know if your bread rises!

                      Perhaps your doctor has told you something different but my research has shown that only distilled white vinegar is made from corn and that malt vinegars also probably have corn. But pure unseasoned red wine vinegar, balsamic vinegar, white wine vinegar, rice vinegar, and apple cider vinegar *should* all be corn-free. Spectrum Naturals has a toll-free number and they are food allergy-aware. You could call and ask them about their wine, rice and cider vinegars: 1-800-434-4246, Monday-Friday, 7am-5pm Mountain Time. If they say they are corn-free then double-check with your doctor again. I know some people with corn allergies do use these vinegars but perhaps their allergies are not as severe as yours.

                      I probably wouldn't put red wine or balsamic vinegar in a bread recipe ... although, who knows - it might be delicious! I have used both rice vinegar and apple cider vinegar in my GF breads (I read labels and don't buy any vinegar with extra "seasonings").

                      Or you could just try leaving out the vinegar - as far as I'm concerned bread-making is a science experiment anyway, LOL! Make up the liquid difference with water.

                      I see that Twinlab makes a corn- and citrus-free vitamin C powder. Cool!

                      Good luck and do let us know how your first loaf goes!

                      ReplyDelete
                    93. Anonymous17:57

                      hi franca,

                      thanks! i do have apple cider vinegar and the ingredients just says apple cider vinegar diluted with water. i also heard that vinegar isnt good with yeast allergies (besides corn) because any fungi or fermenting (sp?) foods can cause natural yeast to grow (not sure how accurate that is).

                      yes food allergies suck! i'm allergic to avocado,bakers yeast, banana,barley,basil, all melons, dairy, eggs, ginger, chicken,corn, honey, lemon, malt, oat,quinoa,squash, pecan, white potato, rice, rye, tomato, trout, tuna, wheat, pinto beans, bran and black olive...so you can only imagine i am STARVING!!! i was actually tested negative for celiac but since i'm allergic to so many gluten flours the naturopath told me to get on a GF diet when it came to baked goods.

                      i'm actually going to make this recipe omiting the vinegar out and sub the yeast for the vitamin C and baking soda and see what it'll do. i'll keep ya all posted of my experimenting...i mean baking! ;]

                      i know i should not use xanthan gum or the egg replacer as both have corn in it. i think in small quantities i should be ok. i wont replace the potato starch though as it seems the russet potato doesnt bother me as bad as the white waxy kind and not sure what kind of potato they use in potato starch. dont use flax meal as a sub for eggs in baking...it causes the middle to be gooey! learned from experienced so i almost have no choice but to use the egg replacer. xanthan gum has corn in it, but i wont sub it for guar as guar can have funky side effects if eaten too much of it even though i have some now. hopefully all of this wont give me too bad of a reaction...i'm at the point that i am willing to have a minor reaction to something i can actually eat instead of starving! sad, huh?

                      if anyone else can let me know about why add vinegar or what best to sub with what i can actually have, please let me know! until then, ill just add water in sub of the vinegar and try it the apple cider vinegar i have too....off to experiment ;]

                      ~ ali

                      ReplyDelete
                    94. Great discussion! Thank you for your feedback and contributions, Franca and Ali.

                      As for proofing the yeast- you don't need to do this step; yeast can be added directly to the mix- especially if it is rapid rise or bread machine yeast.

                      For subbing baker's yeast, I have not tried it myself, but recommend what you've suggested- a leavening plus vitamin C. You can skip the vinegar if you do it this way. Vinegar and vitamin C (or lemon juice) serve the same function- to support and increase leavening.

                      As for the gums- they do help the texture of GF bread. And they add stretch to the dough- to make it less crumbly. But if you are hesitant to use xanthan or guar gum, then don't. Try adding a tablespoon of arrowroot or tapioca starch, stirred with a tablespoon of water instead.

                      Non-vegan choices include adding gelatin (a teaspoon added). There is also a vegan gel sub called agar agar, but I have not tried this.

                      Other thought is to add something viscous- like a tablespoon of vegan mayo, or plain non-dairy yogurt or "sour cream".

                      Good luck!

                      Karina xox

                      ReplyDelete
                    95. Anonymous20:34

                      thanks for your suggestions karina!!!

                      so i tried the recipe...this is what i did.

                      ~i followed your above on the dry ingredients and set aside.

                      i poured directly into the bread machine:
                      ~1 cup + 1 TBS warm water (110*) (following your sea level tweak as i'm at 500ft)
                      ~4 TBS extra virgin olive oil
                      ~1 TBS agave nector (again following your tweak on that)
                      ~I omitted the vinegar AND lemon
                      ~on the side (before pouring into the machine i put 1 TBS of ener-G egg replacer and 1/4 warm water (100*) and whisked until frothy) and then poured it directly into the machine along with the other wet ingredients. again following your lower altitude tweaking.

                      then i poured the dry ingredients in to the bread machine. i set my machine to express bake 1.5 medium. i have a sunbeam brand machine and that is the fastest cycle.

                      while the machine was mixing the ingredients, that is when i added the yeast sub (baking soda and vitamin C 1 TBS baking soda + 1/2 tsp of vitamin C = 1 TBS yeast. but since that makes over the 2 1/4 tsp, i had to mix those 2 ingredients together then measured 2 1/4 tsp and put it into the machine while it was mixing.)

                      then let it cook. after the machine was done i had to take out the bread and put it into the over like you mentioned at 350* for about 10 min. once it cooled, i sliced with my electric slicer.

                      the bread had alot of holes in it and it didnt rise as much as your bread did so i may need to tweak the yeast sub. its almost too moist around the edges (all around) but it wasn't gooey. since you decreased your liquids due to the low elevation, i may have added too much water....any suggestions?

                      here is the pic of my bread so you can see what i am referring to :)

                      http://i126.photobucket.com/albums/p102/wwwazzup2003/b4beacc1eea5__1286382753000.jpg

                      ~ali

                      p.s. the bread tasted good :]

                      ReplyDelete
                    96. Ali- Thanks for the picture- because that tells me a lot. First- I use a Breadman bread machine that calls for liquid ingredients first, then dry on top. Please check to make sure your Sunbeam machine works the same- some bread machines require the opposite- first dry, then wet.

                      Looking at your pic, it is clear there was way too much liquid in the dough- or- not enough flour. Or--- not baked long enough. The bake cycle should be from 50 to 60 minutes (after an hour rise time).

                      The dough should look like a thick muffin batter- it's not as thick as wheat dough, but not too thin, either. It's not like cake batter.

                      Make sure the ingredients are room temperature, too. Cold ingredients can slow down the baking process.

                      You'll get it soon! ;-)

                      Karina xox

                      ReplyDelete
                    97. Anonymous02:46

                      my bread machine told me to use wet then dry which i did.

                      you may be right on too much liquids for it to be this moist;however, my dough after the machine was done mixing wasnt thick muffin batter, it looked like my old wheat dough! if i cut back on the water, the dough will turn into a cement brick before it even starts to cook.

                      i know i'll get it down eventually, but the thing is as most of us GF cooks are facing is this isn't cheap! i've tried this several times today playing with the liquid amount. maybe tomorrow, i will change the setting and play with the yeast sub more so it has more time to cook and maybe rise better.

                      ~ali

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                    98. Really? Wow. It looks so dense to me, I thought the problem was too much liquid. If the batter was that thick, the problem is not obviously not too much liquid. It must be the lack of yeast and eggs. I'm going to go out on a limb and say this recipe cannot be made in a bread machine without baker's yeast and eggs. Without either one to help it rise, it's going to flounder.

                      I suggest you focus on soda breads- inherently baker's yeast free. And they are wonderful in their own way. See my Irish Soda Bread with Millet, and my Gypsy Soda Bread. Karina xox

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                    99. I just tried this recipe and the bread didn't rise very well. Any suggestions?

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                    100. Emily- So many factors influence gluten-free breads and their rising success. Humidity, wet to dry ingredients ratio, freshness of yeast, proper temperature of liquids, a long enough rise time, bread machine style/cycles, etc.. It's really hard for me to just guess. I have some helpful posts linked on the FAQ page (Baking Tips, Bread Machine Baking, etc) that might help you discover what went wrong- though sometimes, it's just the fate of that day. Bread baking is an art not a science. Good luck with the next loaf! Karina

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                    101. Anonymous21:16

                      This is my first time making bread from scratch and I was very hesitant about my bread making abilities but I followed all your instructions and made the bread and it is DELICIOUS!!! I can't even tell that it is gluten free! Thank you so much for this recipe. I feel like a weight has been lifted off my shoulders. Trying to find delicious gluten free bread has been a huge struggle for me and now I feel like I am able to enjoy sandwiches again:)

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                    102. Karina,

                      I'm allergic to olive oil and was wondering what other oil would be okay to use in this bread. Maybe Grapeseed?

                      Thanks!

                      Krystle

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                    103. I've never used grape seed oil but if you use it in gluten-free baking, and you like it, I imagine it would work fine.

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                    104. I have been using rice bran oil. I love olive oil but sometimes I want to use a more neutral-flavored oil and the rice bran oil is perfect. Healthy, too. :)

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                    105. Yeah I'm allergic to rice too. Makes gluten free baking and eating just that much harder.

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                    106. LinFun18:13

                      Karina,
                      Thank you 1 million times! Recently gluten has gone out of my life and many enjoyable foods. I felt a spark of hope when I found your blog. You make me laugh and enlighten me every day.

                      I have been a vegan for many years. I am thinking about using eggs in baking. I don't know how to use them! When you say beat them do you mean with a mixer or by hand with a wisk?. If a recipe just calls for whites do they need to be beaten with a mixer?

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                    107. Krystie- I rarely use rice flour in my recipes, but if you see some you can sub it with sorghum. xox

                      LinFun- My pleasure! Eggs definitely help gluten-free bread baking. I suggest beating/whisking eggs or egg whites in a small bowl or glass measuring cup till frothy, then add them to the recipe. xox

                      Karina

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                    108. Rabah13:05

                      I added molasses to this recipe in place of honey or agave (and, since I am at sea level, used the 1 cup of liquid for proofing but did use the entire 3 TBSP of molasses). It turned out BEAUTIFULLY, and my significant other had a hard time not snatching it from my hand and wailing, "No!" for fear that there somehow must be gluten in it ;-)

                      Just one question: why no baking powder in your bread recipes? I guess the proofed yeast should be enough? Mine rose fine and tastes wonderful, but I can't help wondering if maybe it would have gotten a little higher had there been some baking powder in there. If so, is there a good rule of thumb for how much to use?

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                    109. Thank you so much for your bread recipes. They are so delicious! I've been making your gf bread every week now for all of us, especially my son.

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                    110. Karina,
                      This looks amazing, but I don't have a bread maker. What changes should I make?
                      Thank you,
                      Audrey

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                    111. Thanks so much, Everyone for the multigrian gluten-free bread love. xox

                      Nathan- Instructions for using your oven instead of a bread machine are in the post - scroll down past the bread machine instructions.

                      Karina

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                    112. Rabah, I don't ordinarily include baking powder in my yeast bread recipes- but if you'd like to experiment, do. Report back if you think adding baking powder helps this bread rise a bit more.

                      Karina

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                    113. Dear Karina, I made this recipe last night. I had to change a few things and I was wondering if that's why it never seemed to bake(and didn't look like the picture =)? I changed out the milk for unsweetened almond milk, used and egg, replaced the sorghum flour with brn rice, and used lemon juice. I do not in an humid or elevated region. It didn't want to rise much before baking either. It did make good french toast today, but before I give it another try, thought I'd get some advice. Thank you so much!
                      ~Audrey

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                    114. Anonymous18:35

                      Thanks so much for this recipe, Karina! I made it with my mixer, and baked it in the oven. Hubby says each loaf I make is better than the last one!

                      Lynnette

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                    115. Rabah10:38

                      Hi, Karina,
                      I did try this recipe with added baking powder (maintaining my previous alteration, i.e. used molasses to sub honey again), and it was a flop. The loaf is edible but completely flat on top. It must have risen too quickly and then fallen? I used my bread machine gluten free cycle.

                      I'm not sure, but it's rather disappointing, as I love the flavor of this bread but wanted just a bit more s-t-r-e-t-c-h so that I could use it to make a bigger sandwich ;-)

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                    116. Hi, Rabah,

                      I, too, would love a bit more stretch but don't know how to get it. Of all the breads I've tried so far, the best one for sandwiches is Pamela's GF bread mix. I wish I could figure out what makes it so nice and stretchy. It holds up to most any sandwich ingredient and even hangs together in the panini grill. But it is not as yummy as Karina's.

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                    117. Here's what I'm thinking- looking over this (older) recipe (developed at higher altitude). First- baking powder and/or too much salt- can inhibit yeast growth.

                      I think the answer lies in more eggs- or added whipped egg whites.

                      Vegan gluten-free bread will never rise as high as gluten-free bread with eggs. Therefore, if possible, I'd use three whipped egg whites, or two eggs with an extra egg white.

                      If keeping this vegan, the only suggestion I have is to make sure the batter is warm enough, and has time to rise. And to remember, if the dough is too wet, it may bake up too dense and heavy.

                      Perhaps try a narrower pan?

                      One last thought- if vegan and relying on yeast or baking powder for rise, and not eggs, maybe up the xanthan gum a little, and a touch more starch to lighten the dough?

                      Karina

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                    118. Another thought I had- about yeast- use rapid rise or instant yeast for gluten-free breads, not regular yeast (which takes longer to rise and needs two rising cycles).

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                    119. Rabah16:20

                      Haha, YES, I agree 100%! I have relied on Pamela's Gluten Free bread mix for years because of the amazing texture, but I want the Goddess flavor!

                      I do in fact use rapid rise yeast, and I don't need it to be vegan. Whipped egg whites is a brilliant idea, and I will be trying this over the weekend. Thanks so much!

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                    120. Rabah17:37

                      Update: I tried this again with 1 whole egg and 2 whites, whipped. It was actually worse than the last time (not flat but actually concave). I followed the rest of the recipe to a T- the only difference being that I, for a third time, used 3 TBSP molasses in place of honey and reduced the liquid to 1 cup.
                      I am frustrated, as my first trial with this recipe was decent in terms of rise. Can I scrape any more ideas from you? I don't think I need to add starch, since I reduced the starch a bit for my first trial and actually had greater rise.
                      Gah! I will, however, have some scrumptious, wholesome croutons soon.... ;-)

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                    121. Rabah18:04

                      I'm reading through this thread again, really trying to brainstorm. I noticed that higher up, you address someone's question about a potato starch substitution by saying, "for potato starch.... use more sorghum flour to replace the 1/3 cup." I assume this was a typo, and that the 1 cup potato starch in your actual recipe is correct... just want to make sure though!

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                    122. Rabah, Refresh my memory (I respond to dozens of questions daily here and in FB), do you use a bread machine? If so, does it call for dry ingredients first then liquid, or the reverse? Follow your machine instructions, even if I do the opposite with mine. Do you live at high altitude? Have you tested your oven temperature with an oven thermometer (if using an oven)? I assume you are using rapid rise yeast. I assume you are measuring dry ingredients in nested cups for volume, and wet ingredients in liquid measuring cup? A concave result means two things- probably too much liquid to dry, and/or too cold (takes batter longer to heat up in oven, not baking long enough. Karina

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                    123. Rabah19:40

                      (1) bread machine (2) sea level (3) rapid rise yeast (proofed) (4) dry and liquid measuring cups for flour and liquids, respectively.
                      You suggested whipped egg whites last time, which I used (1 egg + 2 whites). I also previously tried multiplying recipe by 1.3 (for 130% increase to convert 1.5-lb loaf to 2-lb loaf, appropriate for the wide bread machine pan). I thought perhaps I "exhausted" the yeast- I could try not proofing again, w/ the new tweaks i.e. whipped egg whites and also perhaps multiplying recipe by 1.3 again.
                      It makes sense that the "dough" was simply too wet, except it seems pretty dry inside.

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                    124. Rabah- Eggs usually help gluten-free breads baked in a bread machine. It's the vegan breads that are tough. So I am guessing your problem is something we're not thinking about. Try not proofing the yeast. Just add the yeast to the warm liquid and add the rest of the ingredients according to manufacturer's instructions. Make sure all ingredients are ambient room temperature (around 72 degrees F). Cold ingredients can slow down rise. As a cold and damp kitchen will. Did it rise during the rise cycle? If so- it might be a baking temperature issue. One reader had trouble with her machine- turned out there was a leak, so the baking temp never got to a proper level.

                      It is also possible there is too much batter for the size of the pan- you said you added extra flours? Well maybe the opposite is happening- the dough is too dry. If it is thick like normal bread dough, it is too dry; gluten-free bread dough is more like muffin batter.That can cause the middle to droop. Are you using a single rise setting? That is best- a double rise setting can exhaust the yeast- and GF breads need only one rise.

                      Try baking it in a loaf pan in the oven. If it works there you'll know it's a bread machine issue.

                      Without being there- I can only guess what went wrong. These are the only variables I can think of.

                      Karina

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                    125. PS: Two more tidbits. Someone once mentioned that baking powder kills yeast rise. You mentioned earlier you added baking powder? Salt inhibits yeast growth as well. So make sure there is not too much salt.

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                    126. Rabah21:39

                      Ingredients were all at low room temp ~65F (I keep flours in cupboard and warmed the eggs in warm water before cracking). I did not multiply the recipe or add baking powder this time, as I try to add only one variable at a time. I kept to your recipe exactly, aside for the molasses and beaten egg white substitute.

                      I definitely think you're right... I'll try both not proofing the yeast and using my oven (w/ a narrower, 1.5-lb loaf pan) and report back for anyone who is curious... Thanks again!

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                    127. Oooohh lordy. Alternate this bread with layers of cinnamon & brown sugar = gooey cinnamon bun goodness. Oh how I missed thee!

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                    128. Hi Karina -

                      I made this bread this afternoon. I didn't have any seeds to add so I mixed in some chopped walnuts instead and sprinkled the top with flax meal - delicious!!! My bread did sink a little bit in the center as it cooled but nothing too major. Besides, this bread tastes so amazing that I don't care how it looks =) Thanks for another wonderful recipe!!!

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                    129. Hi Karina,
                      Your breads look delicious. I agree with you - a decade ago or so, the gluten free options were, well, gross. I'm so happy to see so many other grain options and mixes out now. Do you happen to have any yeast free breads other than soda bread? I'm also allergic to yeast.
                      Thanks,
                      Tara

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                    130. Just made this bread and it turned out amazing and tastes delicious. I didn't have gluten free cornmeal so I made a 1/3 cup mix of buckwheat and rice flours. Followed your instructions for those that live at lower elevation. Worked great. Thanks so much again. Off to have your chicken enchiladas for dinner!!

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                    131. Karina - thank you, thank you, thank you! I just made this bread (my first 'not out of a packet' GF bread) and it is sublime. The scent of it cooking was just gorgeous, and the taste, and texture (especially for a first ever loaf) was fantastic. It hasn't been tried by our toughest critic (ie: our son, who is the one who is GF to help with autism, we are following a mostly GF diet in moral support LOL), but he might have to fight for it as I love it!

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                    132. Tina19:33

                      I have just made this bread....it was so yum. I sliced into it while it was still hot, I couldn't wait :o). I made a couple of alterations to the original. I subbed flax gel for 1 egg and a mix of 1Tbsp oil, 2Tbsp water & 2 tsp baking powder for the other egg(saw this online & thought I'd give it a try). I added about 10 minutes to the rise & an extra 5 in the oven. Great results! Smelled amazing, great texture with a nice crisp crust! Thanks for another wonderful recipe!

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                    133. Thank you so much for posting this recipe!! It is absolutely DELICIOUS. Mine turned out almost perfect...but I'll have to do a little more experimenting to get it just right. I live in Utah {dry of dry} but I still got that gooey texture on the bottom half of the bread and it didn't rise as high as I would like. It tastes so good though that's it's definitely worth experimenting to get it just right. Thanks again!

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                    134. Kathleen08:23

                      I new to venturing into the gluten-free baking world. I have tried several of Pamela's mixes and after later deciding it might be less expensive to make my own mix I found this recipe. However, I am having some difficulty. The first time I tried it I used brown sugar because I didn't have any liquid sweetener, I also cut the water down to 1 C instead of what was recommended, but when I mixed everything together I had a soup. So I poured it out and tried again. This time I only used 3/4 C water and it was still too soupy, so I added about 1/3 C Teff flour. It still seemed to be a very liquidy pancake batter. I have this one waiting for the 20mins and we'll see how it turns out. It sure would be super awesome if you could take pictures of the process without a bread machine so we could see the consistency the "batter" is supposed to be. :-) Thanks!

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                    135. Kathleen09:09

                      This is a follow-up. I realized on my 2nd attempt I had completely forgotten to add the xanthum gum- which I know to be a "key" ingredient. So I sent that batch to the "Amen" house and began again. This time I mixed the ingredients by hand (truly) and took my time paying attention to the moisture. I measured out a cup of warm water and then only mixed the yeast in a few table spoons of that. That way I could slowly add the water separately at the end. I have to say that this final time was most successful and the bread turned out fabulous! I had ended up googling what muffin batter looks like ;-) so I would be able to gauge the moisture. Thanks for a great recipe! Now, on to the carrot muffins...

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                    136. YOU HAVE SAVED MY SANITY!!

                      I have been searching for the best GF bread recipe for my husband.
                      I made this bread for the FIRST time today, and it turned out perfect!
                      My husband couldn't believe it was gluten-free...it's springy and soft and the texture and taste is like wheat bread.
                      We are indebted to your brilliant talents!
                      Thank you!

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                    137. I recently started using a modified version of this recipe as my go-to sandwich and toast bread. It is so good! Thanks for working on this recipe, I am ecstatic to have good bread again, especially after making a number of terrible loaves.

                      I blogged the tweaked recipe here: http://freethoseradicals.blogspot.com/2011/09/gluten-free-bread-with-polenta.html if you are interested.

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                    138. Anonymous23:51

                      This is the very first loaf of gluten free bread I have ever made. I added some flax, pumpkin, and sunflower seeds for interest, but otherwise stuck to the recipe. It turned out wonderfully, and tastes delicious! Thank-you so much for sharing your recipes!

                      A cook from Vancouver, BC.

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                    139. Anonymous23:59

                      I do not have a bread maker, so I followed the "manual" version at sea level ( I live in Vancouver, BC). The only additions I made were adding a tablespoon each of flax, pumpkin seeds, and sunflower seeds. This bread turned out fantastic. I looks beautiful out of the oven and sliced. I could hardly wait for it to cool enough to slice. It's the very first gluten free recipe I have ever made. I'm sensitive to wheat, but not allergic. This bread was worth the effort. Thanks for sharing!

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                    140. I just tried this recipe for the first time, using a smaller gluten-free bread pan, and also adding Cake Enhancer from King Arthur Flour. Came out well, although I'd like a little more rise (egg free, so probably not going to happen). The Cake Enhancer adds some stretch and moistness to products, I'll be curious to see how it stores--I often like gluten free bread when it's fresh from the oven, but find it dry and crumbly once it's cooled down, especially after freezing.

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