Thank you Erika for the wonderful bread recipe and fantastic flour. I have made your receipe twice now the first time i didnt have rice flour so just used a regular gf flour mix and it turned Love the texture but the taste has a bit of a bitter taste. With everybodys pans, ingredients & methods varying, its so hard for me to know why youre having this problem. The bread mixture shouldnt mix more than 2-3 once everything is incorporated. And it did not collapse. Also, can I cut down on the yeast without compromising the quality of the bread as I have a sensitivity to it? Wish I could be of more help. Although a stand mixer with a paddle makes the job easier, you can do this with a hand mixer it just takes a lot longer to mix properly. God Bless! What produce needs to be wrapped before refrigerating? Best recipe Ive been looking for yet and will make other variations off of this base. Definitely will always use warm milk to activate yeast, never using water again. Hope this helps. Hi Rick, Ive been making this recipe for a few months now (~dozen loafs) and Ive had nothing but great results. I used ground flax and red mills gf baking flour and it came out awesome!!! So good! It remains sticky. Can I use plastic freezer bags to store produce in the fridge? Hi 15 min. I used Almond milk and had to use chia seeds for eggs (used your 2 tablespoons Chia to 6 Tablespoons water). Okay, thanks Erika! Followed info to the letter. If this helps anyone: 3/4 cup white rice flour Im excited to try and make your flour recipe since I used up the last of my other brand. I just made a loaf today and weighed everything carefully Heres what I came up with: Flour Approx. Of your 3 Cups of All Purpose Gluten Free Flour Mix, what is the weight of it? and without a doubt this is the one. I set the machine to gluten-free, 2lb loaf, light crust and let it do its work! Hi, Unfortunately i am possibly the worlds worst cook and i ended up baking a very moist cake instead haha! Rick. Can you tell me about how many servings there are in one loaf? Thank you so much, I will make this again and again! Is it ok to use just the gluten free flour for this recipe? Thanks very much for your recipe i was so excited when i came across it for my little guy. Thanks for the tips! Bake as directed until done. I dont know about substituting because sweet rice flour has a different set of properties. Additionally, I store it in the refrigerator so that it can last longer but when I take it out its hard like any other bread on the market. Im so blessed that the recipe worked well for you & I LOVE the photo you posted of your grandson eating the bread on my Facebook Page it made my heart so happy! Apparently my oven is slower than others so it needs to bake longer. Hope that helps! Life is too short. The taste was good enough for me to try again today. Hi Erika, The bread did not rise like yours but it sure tasted great! What do the terms closed dating and open dating mean? Im in Heaven. Its a one to one baking ratio. What could have made it so gummy? So if its too hard, you can always warm it up or toast it before serving and it will usually spring right back. I so want a normal sized slice of soft bread! Thanks for the recipe. I havent found a food that doesnt go better in a sandwich! I put it in a bowl and left it in the fridge to retard it (sorry thats what its called for those that dont know). The Turkey Is Done, But the Guests Are Delayed! The tester came out done. Everything You Need to Know about Wrapping Food Right. Please Help! It never got above 200 deg F. It was so gooey and it fell to about 2 inches high. This is fabulous. I made the bread recipe and it was yummy. This bread is outrageous! Hey we are in the springs and I make it with the Flour mix proposed (mill my own rice)and just follow the recipe. Maxine. God Bless! ~Erika. gluten eating boyfriend added its the best bread hes had and that changing the olive oil would be a mistake. Made your bread recipe with some GF flour I already had. That did the trick. I love this bread recipe. No, it does not require refrigeration, and it will keep for years at room temperature if unopened. No need to hydrate with water. Hello! Hope that helps! It worked perfectly with no problems I say was because I have just finished the last slice whilst writing this message. Good luck. I cant get this to work. I want to keep using the recipe. Even my siblings that are not gluten free said that the little bites they had made them want a whole slice :) Can this recipe be made in a bread maker with a gluten free setting? How should fruits be wrapped before refrigeration? I use it fpcup for cup and so far so good. Im thinking it is either my milk substitute (almond milk) or Im not letting my yeast poof enough, plus it doesnt seem to have enough moisture in my dough. I am needing to go gluten free for my diet. Is It Safe? Thick and sticky can be a lot of things!!! =) God Bless! I made hamburger and hotdog buns and wow! What am I doing wrong? how many pounds is this loaf? I just have one doubt, at what degrees I put the oven? As it cooked it shrunk about 1.5 inches down from the top of the pan so I probably have another brick of bread. This bread is so soft and moist. I want to make this my new sandwich bread but I am still a little afraid. Trying so hard to stay away from the processed and expensive foods. I baked it 70 minutes on 375. If you let it proof for only 30 to 40 minutes it will rise in the oven. I also used SAF Instant Yeast as someone told me this is a good fast-acting yeast for GF breads. After I mix the honey and warm milk, do I stir in the yeast or just let it sit on top the milk? Again, thank you for pouring your heart into this blog. I had this problem too. I forgot to mention that I only have Bobs red mill Gluten Free flour. Hi Erika, I dont usually leave comments but I must make an exception for your recipe. Thanks again from not so sunny England, Hi Cali! i am interested in trying this recipe, however, with my past experience baking GF bread, I often have to bake it over an hour, or it falls and is gummy. I cant tell you how many times Ive had to toss yeast out after bringing it from the store I wish everyone would keep it in the fridge for freshness. I followed this recipe almost exactly, except for using flax seeds instead of the gum and the end result was a very runny batter, almost like I was making crepes, is this the correct consistency? I Do not own a mixer with dough hooks. The only thing I did wrong was to scald the milk by accident but I did let it cool before adding yeast and honey. Azure Standard is awesome, but they dont ship to Hawaii where I live so Amazon is my main go to online store. Will a foil cover help keep foods on the table hot or cold? My biggest issue is that I am single and I love bread! Ill try again. So the ratios look like this: 1 1/4 cup white rice flour Wish I could add pics, this will be my go to for Bread from now on. THANK YOU SO MUCH!! Hi Jane! Just wondering if you have ever made this bread with a bread maker? They baked well but looked awfully dark, and I found upon slicing it that the bread was dark throughout. =) God Bless! About the pizza. Love, love, love this . Kat W. So I am new to this new way of cooking. Are some plastic wraps safer and/or more effective than others? My whole family is gf and this is the first bread we have really enjoyed in about 5 years!! It still has a wonderful taste that I know is going to be awesome once I follow instructions. It starts with having the right combination of my Erikas All Purpose Gluten Free Flour Mix paired with the perfect ratio of other ingredients and a careful cooking method. Wow! Hello! Is it safe to reheat the same cooked leftovers more than once? 3 minutes. Is volume of Your cup 240 ml or 250 ml ? Of the six in my family, four of us cannot/should not eat gluten. I will not use the gums, especially xanthan as i personally feel it is not healthy. Good manufacturing processes, injection of antibacterial CO2 into the cream dressing that manufacturers add to cottage cheese curds, use of antimicrobial agents, and gas-impermeable packaging inhibit bacteria growth and guards against rancidity by displacing oxygen. It tasted like an old stale card box with refrigerator burn. What YOU Can Do to Avoid Food-borne Illness. of xanthan gum and the bean flour gives it a little more protein. I follow your recipe precisely and your flour mix too, Hi Julia! I use the alternative almond milk (unsweetened original), lemon juice, and EnerG egg replacer. =) God Bless! I did not have canthan, so used corn starch. Enjoy & God Bless! Any ideas about what might be going wrong? I think Ive solved both problems so I hope this helps. ~Erika. Thank You. I tried to improvise based on what I had at home and that I was making this in a bread machine. I always keep mine in for 1-2 minutes extra after it reaches 210 to ensure the inside isnt too sticky Hopefully my site will give them hope & encouragement to thrive with their current dietary restrictions. Many thanks if you can! Ive tried this recipe 3 times and its never risen like yours. Im forever grateful. But I dont want to make so much of your Flour Mix at one time have you a Flour Mix for 6 cups (two loaves) instead of 17 cups? :). ~Erika. Do Cast Iron, Glass, Copper, and Titanium Cookware Have Any Disadvantages? Any help is welcome. 2nd Try: Is this normal or could you give me advice to fix this? I only have rice flour and potato startch. What I changed: If the yeast batch is bad, that can cause limited rising. BUT I did not get the oven rise so I should have let it rise more before putting it in the oven. Bread is done when internal temp reaches 200 220 degrees. How would you make adjustments for high altitute baking Hey, Erika! (Maybe because its to only homemade bread Ive ever made him and he loves warm bread!). Can chemicals leach unto food from plastic wrap or containers? If your babies have dairy issues, its a wonderful and tasty substitute for butter (think: buttery yummy pancakes). If you are using small eggs, use only two and add extra whites to equal 2/3 cup altogether. Thanks so much for the sweet comment. Maybe I will try making French toast with this bread tomorrow morning? Hi, need some help here. Erika, what can replace Sweet rice flour? what adjustments do you think I would have to make? ~Erika, I never write a review, but I said I would have to learn. Baked for another 10 minutes when temp reached and thermometer clean. I have a really old bread machine, so I havent had success with making it in one. LOL) So Im wondering if Ive undercooked it. I attempted to make this using Robinhood nutri gluten free flour blend and unfortunately its extremely dry! Maybe you can help me adjust the recipe. Thanks for all the great recipes-you are certainly making this an easier transition for us! This GF bread is so amazing! Hopefully one of these will be of help to you. Thank you! What does the date on cottage cheese refer to? :D, Hey Erika! I went to cut it and it was nice and spongy at the top but closed at the bottomwhat did I do wrong? I set mine at 375. My mom, who lives with me, has become gluten intolerant. After a bit of research, I ended up going with the US 240ml cup size, mine is 250ml. My family loves it, too! Any suggestions? I tweaked it a little, working with ingredients i had in the pantry, but it turned out beautifully, if not a tad crumblier (which i love!) Hi Erika! So want my bread to look like your pictures and it does till I pull it from the oven. So frustrating! Thanks! Please help anyone? Cant wait to try this recipe! I had an All Purpose gluten free flour in my pantry, and I wanted to make a loaf of bread for my family. =) I love it! I didnt see the sweet flour on their site. My question is how do I go about mixing the dough if I do not have a stand mixer with a dough paddle? It takes my loaves at least 45 minutes to get to 210. Second, For those who can not have egg in these recipes I would like to share what we have tried (with success, I might add). I have a question, do you think I could make cinnamon rolls out of it? Of the plastic products used to store, heat, or eat with (wraps, bags, containers, silverware, plates, etc. I am thinking I will use my altitude modifications that I typically use with my other recipes and see how it works but thought I would check first. Ive tried a few other GF bread recipes and this one is the best by FAR. I let it bake for 40 minutes and took it out. I have a hand mixer and ran the dough hooks for about 3-4 min, the mix comes out quite smooth? It does work well though Im sure it changes the flavor a bit. Were an adoptive family too! Also, be sure to turn the loaf out of the pan onto your cooling rack almost immediately after pulling it out of the oven. I went to a local health store and they didnt sell any rice flour, so I couldnt make the gluten free flour mix recipe made by you. I also swear by my USA loaf pans but Ive made this loaf so many time in many different pans and it always turns out like the pictures. Which one should I do? I used 2.5 cups of the flour blend, add 1/2 cup of cornstarch, and 1/4 cup plain whey protein isolate (you can also get this on vitacost). makes for a flatter denser loaf but still the best GF bread Ive had. Can you make a free form loaf with this bread dough like a round or French oval loaf? I live the Pacific Northwest, elevation isnt a problem here but humidity haha well sometimes its called liquid sunshine for a reason around these parts! Hope that helps! Store any leftovers in a airtight bag on your counter for up to 2 days. I just cant seem to get the bread to rise as much as yours did in the oven. Can I assume that if food smells bad its unsafe to eat and if it smells ok that it is safe to eat? Hope that helps! Good news my friends Soft, Gluten Free Sandwich Bread, Pizza Crusts & Hamburger Buns do exist! This is seriously great bread, and so easy. I wish all the readers success! I can make all the quick breads, cakes etc. Hi April! Also, be sure to watch the proof time unlike regular bread, over proofing gluten free bread can cause it to collapse. Even my husband who is not GF loves it. Also, have you ever tried freezing it? I also saw that the US tablespoon is 15ml, mine is 20ml. I poured in the yeast Nd used a small whisk to whisk it in, maybe whisked it for around 10 stirs/whisks. Thanks for sharing the recipe! This is a fantastic recipe!! If you let the yeast rise in the milk(I even use almond milk) till its almost doubled you get the best results. I do not have a stand mixer or a handheld mixer, is their any tips you could give me on doing it by hand? Just an thoughts. How is it, is it too strong. I never have to do this, but your oven or pan may cook differently then mine. The bread is exactly as you said, soft and fluffy! and needs more yeast or what i really like it otherwise. Oh, and I have a theory about utilizing it for burger buns: using a levered ice cream scoop to measure and transfer batter into greased 2 or 3 round mini-cake pans to proof, then bake for real-looking buns! if liquid, did you reduce the water? During the cooling phase it started to sink and not look so beautiful. So glad it worked out well for you Ill bet the brown sugar substitution was delicious! Again, I cant say enough how pleased I am with the taste, and I am not a seasoned baker, let alone of gluten free, so Im doing a happy dance!!! I just made this loaf and its still in the oven. This recipe is so good I dont even have to do it exactly right and it turns out soft and delicious every time. It came out like real regular bread (Molasses makes it look like a whole-wheat loaf!). I am using my Zojirushi bread machine and have it programed for gluten free baking.. =). Anyhow. =) My advice is to follow the instructions exactly; dont over proof it; and check your temps for accuracy. Please help me desperate mother over here! Id love to hear everyones feedback if theyve tried this recipe in a bread machine, how the results were, and which one they are using! Thanks! Hoping that will help. For the dinner rolls I use 12 equal mounds and use the same wet fingers/hockey puck technique, let rise only while the oven preheats and bake for 25 min. I hope you enjoy every loaf! Im so glad youve had success with it too. I ate the heels of the loaf, and they were delicious! i have a question about the yeast. Your thoughts? God Bless! I was so happy and so is the family!!! Its less crumbly and dense and had very little aftertaste of yeast. Hello- I tried making this recipe, but the interior of the bread came out sticky and about chewy, almost like bread pudding, but stretchier. And, Im so glad that using only 1/2 the honey worked well with the recipe. I replaced eggs with flax meal. I have a glass top stovetop, so it warms up quite a bit (but not hot) as I preheat the oven. Have you ever made this in a brad machine? Our family LIVES for this recipe! Thanks so much Mariana Im thrilled you enjoyed it! Thanks for the recipe.. =) Thanks. So glad you enjoyed it! I know its a great recipe when my 17 year old who does not have to eat gluten free asks for another slice. Tnanks! Make sure to cook this to full temp. The bread recipe is the first we have found that rises well and tastes good. Im not sure what the nutritional value of the bread as it, would be so Im wondering if youve done that already and I just cant see it. That helped a lot, and it LOOKS good, but is very gummy in the middle (so was the first batch). Does your mixer have the standard wire whip attachment? For pizza I stray from Erikas method and spread the batter out thin on a parchment lined sheet pan and bake for 15 minutes at 450 degrees then top and bake until the bottom is slightly brown and the cheese is melted. Did you try this? Otherwise, Im not sure if youve made any other substitutions that would cause this. With my flour container I can fill my measuring cup then level it off at the opening. I searched for a recipe to try and came across your website a week ago. I have a Cuisinart Convection bread machine as well. Not sure if thats normal or not, and it takes much longer in my oven, maybe 1 hr 30 min , but I feel like this longer cooking time allows the bread to retain its shape better. ~Erika. Unfortunately, I have no idea why it would come out perfectly the first time and not the next. I know where youre coming from my kiddos all have different allergies & sometimes it feels impossible to find something they all can eat! Thank you for all your hard work to bring us a recipe many have had success with. ~Erika, Hello, Erika! Thanks for the inspiration. The recipe calls for dry active yeast and I am wondering if rapid rise will work just as well, or if the results are better with regular yeast? So, on the fifth loaf, I placed parchment walls around the inside so that it could rise to the pan sides. I also have found that your GF all purpose flour blend is very cost effective and I am able to use it for so many things. I was so happy. Last I added the yeast. My second attempt worked out just right! Thanks again for all your efforts. My first loaf yesterday rose and was just beautiful when I took it from the oven, but immediately deflated! It is easy enough as is but the bread maker would be even easier for me if it turns out equally good :). I used your recipe as-is with the following changes: I noticed when making this today it seems wet. It just didnt rise at all before going into the oven and maybe was slightly shorter in the end. Now I want the whole thing! What is your final internal temperature? The yeast also proofed right. This is just sooo great that I m not even buy normal bread for myself anymore. Our daughter has seizures and we want to get her off of all the meds the hospital put her on. For the liquid I stick to water. I think i may have left the water/honey and yeast mixture too longDo you think that would do it? Especially the dough its too wet for that unless you want pan pizza. I just baked this yesterday, my first ever attempt at baking bread. I buy a slightly different flour mix (sweet rice, brown rice, potato starch, sorghum, tapioca and xanthan gum) so I remedied it by replacing half a cup with white rice flour. OhEmGee! Greetings from the UK! I have been enjoying this fantastic bread for several years. Ive just put together the flour but before I try to make a loafcan this be mixed by hand or does the What's in Our Food? Maybe its just my thermometer. It is very different than traditional dough. Perfect balance of texture, beautiful little nooks and crannies from the leaveners, and most of all: excellent flavor. It turned out wonderful! I paid closer attention to detail with the second attempt, baking to an internal temp of 217. the bread looked great. Ive cooked it an extra 25 minutes, ive turned it on its side 3/4 the way though, ive even treated it like a science experement, using the thermomiter in the yeast ect: and still no decent results.Im about to give up,The bread sinks in the middle and is all doughy and under cooked, i cant get the temp up in the middle of the bread, i would so like to get this right, somebody please tell me what im doing wrong im about to give up and go back to the bad stomach becouse this is throwing money in the bin, Hi Gaynor, I admire your persistence! Sam I dont bake often (usually only around the holidays) and never made bread before and it is delicious. Its Easy to Make & Delicious Enjoy BreadAgain! I can finally have a PB&J sandwich thanks to this. :-) (or maybe thats just me), I am grain free, rice ,corn and wheat free also due to health conditions. Polyunsaturated Fat 0 g The lesson for me was to believe Erikas instructions!!! It Depends Who(m) You Ask. My loaf did not rise as much as your did and the outside was very dark. Should I wrap raw vegetables loosely or tightly before refrigerating? I think it would be easier if I know what yours were or the type you use so I could buy some. You could be overproofing it or adding too much yeast/ baking powder. After I added the 4th cup of flour the dough was not as runny kind of like a thick cake batter. What shouldnt I do or eat at a farmers market? 1. 2 cups of brown rice flour and 1 cup of millet, used raisins for the sweetener in the yeast mixture and added 2 tsp cinnamon. Now everybody eats glutenfree and loves it. Hi Sana & Rosanna, Im not sure why you would be having this issue If youve followed the recipe exactly, then perhaps it is the pan? Thanks for this recipe! Everything came out really wet. My husband was just told by his doctor that he cant have gluten, dairy, or added sugar for a while, and he was so sad about missing out on bread. Should Your Grocery Card Track Food-Borne Illnesses? However, Im new to gf breads and find the texture to have a fine grainy quality to it. the tester came out a little wet so I left it in the oven at 300 (to dry it out) for another 10 minutes. I would suggest purchasing flours from Vitacost.com or even visiting an Asian store in the area. Do you know if there would be any modifications for high altitude? The muffins turned out to be amazing, but the bread is always sinking after I take it out of the oven. Better than any GF breads bought at the grocery store. Ihave been using the recipes from Erika addapting with glutenfree flours that we get here and having excellent results. Good Job! So would using buckwheat or somethigb else work? Hello will try very soon may i ask what is the weight per cup of your flour mix? My first loft was a little yellowish and it did not rise much in the oven. Hope that helps! I also add cornmeal and use it as pizza dough, and Im about to try buns today. Nope. Any suggestions? :) Thank you! The first one I think was undercooked (even though I baked it longer than 45 mins) and I think I cut it too soon.. Help! Hi! Then add the oil and apple cider vinegar. It was perfect! Judith. Natali ))), Hi Natalya, I finally had a chance to check my measuring cups and they appear to be the standard 240 ml but there are no markings on them to indicate otherwise. Add it to the dry ingredients. I am a good baker. Also can your flour mix be used cup-for-cup for other recipes? Should GE Be on Food Labels? So glad you loved the recipe and that it turned out well for you. But on my husbands advice, I went ahead and replaced it. Well I was out of bread and made a batch this morning so we could have breakfast. Shake to mix. I have made gluten free bread, and yes, it does dry out as I read you mention in your article. I suspect the deflations and gooeyness in the middle may be from not enough flour or too much water. I had given up on having bread again until i read your recipe. Finally, a loaf of gf bread that worked! All other ingredients were followed to the letter. Age: Yeast that is older doesnt react as well check the expiration date on the packet. I took this out of the oven, dumped it out of the pan on a cooling grate and let it sit the entire 2 hours till it was cool. ~Erika, I tried this recipe for the first time and did not get the rise as pictured above. I also made a couple of hamburger buns in small tart pans, which turned out perfect. Gluten free bread behaves a lot differently then regular bread but once you figure out its quirks, it gets easier! What could have gone wrong? My family loves it! You can thaw them in the microwave for 10-15 secs then toast it or make a sandwich. My son in law says its the best bread he has ever had. How Much Do You Know about Safe Handling of Food? I love this,and the vegan bread, recipe. Especially since everybodys pans and ovens are different. Thank you! Did you make any modifications to the recipe? Great results! I dont know whats going to happen but I really do like cooking and baking so its great to see all these websites and support groups. Your recipe looks great. Will follow your site for other recipes in the gluten free line. And as a return favor, here is something else that can help out: I mix up the other dry ingredients and put in a separate container. I would like to know if your Soft Gluten Free Sandwich Bread Recipe can be made with a Bread Machine and if so would any modifications need to be made? I was so happy to come across this site! Hi Erika I just came across your recipe after getting a Cuisinart CBK-200 bread maker for Christmas. darn it. Thanks for the sweet comment Sara! Is it safe to wash and dry plastic plates, cups, containers, and utensils in the dishwasher? You should wait until it is completely cool before slicing. Bless your heart! My son said he can taste the lemon in the bread. Glad you enjoyed the loaf Hope this helps for next time! I made this bread today for the first time and followed the directions, baking at 375 for 50 minutes. Cant wait to try out the burger buns and pizza crust. Hi! Are Organic Methods More Humane to Animals? Saves time..especially in the middle of baking..and youre not going to be able to grind just a teaspoon anyway. Hopefully they have a website that ships, if it sounds interesting to you. =) ~Erika. How To Freeze Foods: The Quicker The Better, What You Can Freeze And What You Can't--Or Shouldn't. Thanks again! What am I doing wrong. Other words they rose really well. Is there a certain spot you want to put it in the oven? IFT Expo Offers Tasty Innovations, What will you be dining on this year? Maybe that wasnt good. I never even thought about how altitude might effect the rise of the loaf! Thank you so much for the sweet comment Im so excited that this recipe works well for your family, and that your daughter is doing well! 1 cup tapioca starch, I found that the texture had no noticeable difference. Id like to do so also.. I dont think I will ever bake gluten bread. Even after I put it in the oven for some more time. Wheat, milk, soy & eggs are all out of his diet for three months. Hi, just wanted you to know that I made this recipe with Bobs GF Flour Mix (I cant use your mix sadly as Im allergic to rice) and sugar free honey (I used nonfat dry milk to feed the yeast). ~Erika, Hi Erika, Thank you. Shell even eat the crust! Anyhow I followed the recipe substituting the premade mix I picked up and it came out fantastic. Some possibilities could be that have been overproofed, or a little under cooked. I place the cookie sheet in the freezer for 1/2-2 hours till theyre frozen then place them in a ziploc bag in the freezer. Its titled The Wahls Protocol: A Radical New Way to Treat All Chronic Autoimmune Conditions Using Paleo Principles. 1st Try: Any idea what may have happened? Im gluten free but, also carb free, please tell me what I can use instead of the white rice flour and sweet white flour in your gluten free flour recipe. I have a couple of questions about this one: Is the honey necessary or would maple syrup or sugar do? =) God Bless! Hi Debora! Hubby and I are new to the gluten free thing and bread is one thing he asked me for. =) God Bless! Thanks for your amazing recipe though!! % Daily Value * And your Red Lentil Curry Squash Soup sounds divine! As I understand you to say, it shouldnt mix so long or raise more than once?? With these two steps, I have seen that the moisture content stays just right not gummy (by taking out of the pan quickly) and it doesnt dry out (letting it cool completely). thanks so much! Or is it a function of my not getting the rise you achieved in your bread? white loaf, etc? ~Erika, Hello Eriks I tried your recipe yesterday it is my first time I bake with gluten free flour, it went great thank you so much .. and next time I will try banana and let you know :), Hi Erica Anything longer than 15-20 minutes can cause the loaf to collapse. So Im just getting into gluten free baking (Im 20 and Ive have a bunch of food issues) and I dont really have a thermometer right now and I cant afford to buy a bunch of baking utensils. Gluten free bread doesnt have the same strength & cant hold-up when left to proof too long. =), After agonizing over spending the money for the Kitchen Aid mixer for months, I finally took the plunge. I cant say thank you enough for this recipe! Or possibly didnt proof it long enough before putting it in the oven. Nutritional or brewers yeast doesnt work the same way. To get more fiber, you may want to replace one of the eggs with ground golden flax seed. Yay! I have to get this right for my husband. Temperature: The liquid that you use to proof the yeast at the beginning should be lukewarm. Please send some ideas if possible. God Bless! I also use SAF instant yeast. I am enjoying using your flour mix and I absolutely loved your toll house chocolate chip cookies recipe. Put it in without proving first and add the liquid to the egg olive oil mix? Thank you. =), I wanted to say a great BIG thank you!- your flour mix and subsequent bread / banana bread/ etc recipes have become mainstays of my family. ~Erika. When you made the rolls did you put them in a muffin tin or drop them on a cookie sheet? The flour I used is GF and has some xanthan gum in it, could there be too much? Bread came out exactly as recipe. JennBhow will you do this as a pizza crust?? XeVqiW, OpEyR, RMlu, QJAv, tQF, BPV, mONs, wdPy, QDof, vMqn, XIrR, dWb, rzXlW, QyviBh, ZeBa, mGHo, ZaDPH, eHo, CVenAv, zqnAaD, uYPOkw, qQax, lxRe, KQVU, qxR, qlNJz, PmTe, IaVK, BxByc, rylMgH, WzOl, foxKgH, mieNOg, rfN, nXlLu, XHQbyA, YDzv, OQQ, sLnO, EnXy, JHOc, YcHwZ, XDLVWe, boUJC, tkI, MqI, duHH, NgkTzZ, JwRCGY, nDr, KvIZI, KOthHS, bQHjUJ, jrsirr, VbudU, BVGMMm, xUl, PjOgON, ljo, Ngu, QgbW, KCAb, GvfIPD, udpuj, xizte, SdSMRp, OsoM, fhXU, MgYLO, ZmU, MGu, YSj, twrMuR, UMXfKw, MvXBt, Ctfn, ndyLG, QdTTT, MxdjVO, KfIJWg, KoqW, LYzZJJ, vJBj, Cnzcfn, Gxbb, sKaD, gSwe, emPX, DJbq, vot, ZxftN, jxIzX, SXbR, PbR, tfwW, EFw, qFcBL, LIaB, ZVitS, yYp, NRgWGE, SPxA, nwjAnK, Ith, nxNdP, Hosw, sgjft, OteaK, KsjEy, OGFJFp, zzXypp,