Kim’s GF, DF Whole Grain Bread
3 large eggs lightly beaten
1 tsp apple cider vinegar
1/4 cup oil of choice (canola, olive, corn, coconut, grapeseed etc)
1 1/3 cup milk of choice – unsweetened (rice, hemp, almond, cows) warmed to about body temperature
1T +1 t honey
3 T brown sugar
1/2 cup millet,sorghum, quinoa, amaranth or buckwheat flour (choose one)
1/2 cup second choice of flour – millet, sorghum, quinoa, amaranth or buckwheat flour (choose one)
1 cup multi grain rice flour, brown rice flour or my favorite teff flour
1/2 cup tapioca flour
1/2 cup corn starch (potato starch works too)
3 t xanthan gum
1 1/2 t salt
2 1/4 t dry active yeast
optional add ins:
flax seeds
sesame seeds
sunflower seeds
add in a total of about a 1/4 cup
Directions:
Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. I do not have a bread maker that has a setting for gluten free bread. So during the initial mixing part I help it out a little. I use a soft spatula and scrape down the sides and help everything get all mixed in. GF bread needs less time as there is no need for additional punch downs like with wheat bread. My machine allows me to program in personal recipes so I use the following settings:
No preheat
Knead 1 = 5 minutes
Knead 2 = 15 minutes
Rise = 60 minutes
Bake 50 minutes
Temp 340 degrees
This makes about a 1.5 lb loaf and I always used to make this bread on the regular bread setting and it turned out fine. I now use my own program just so that I can speed up the process. It takes about 1 hour less my way. One other thing I do is remove the paddle after the mixing is done. I just don’t like having the hole left in the middle from it. I just wet my hand, reach in and grab it, then smooth the top down, filling in the hole. Just make sure you grab it before any rising has started.
This recipe is really forgiving. I routinely mix and match the flours. I usually make this without any rice flour as I am not convinced that rice is terribly healthy. Besides, if you use much rice flour then you get the typical texture of gf rice bread which I don’t like. Depending on which flours I use it will alter the look and texture as well as taste. We like them all. Often the bread rises really well but by the time it is finished baking and cooling it will fall a bit in the middle which will create an uneven top. We couldn’t care less how it looks because it tastes GREAT. My mom eats gluten and she loves this bread. So much so that the last time she came to visit I baked her a loaf to take home. I have been making this for nearly 2 years and although it looks pretty involved it goes pretty quickly. Recently I bought a loaf of gf bread because I wanted to make turkey stuffing and that was just more convenient. It was approximately $6 per loaf! And it tasted like styrofoam to me. I could not eat it. Not even toasted. And this was the only bread that I used to be able to choke down, best of the best so to speak. My bread can actually be eaten as bread instead of toast. (I could never eat the store bought stuff unless it was toasted.) As with all gf baking, it is best on the first day but it is still good after several days. You could slice and freeze to use as needed but we usually eat it all in 2-3 days.
*xanthan gum: if this is your first time baking gluten free bread, you might not be familiar with this ingredient. This is needed for most gf baking. It is what replaces the gluten in wheat bread. It’s what holds everything together. When you buy this be warned it is kind of pricey but it is essential and it will last a long long time.
**
gf flours are expensive. We have found a way around this to some extent. We will buy 25 pound bags of several whole grains and then grind our own flour. We decided to go this route since CD is a lifelong diet change, the grinder etc will pay for itself over the years. We either get the grains directly from the mills online or we get it from our usual health food store. Given a little notice the local store can order it for us and then we get a discounted price from them. It is also safer to do it this way as there is no possibility of cross contamination from those bins and scoops. We use
this online company. On their site they also have some
great information on nutritional values of the grains they sell. We also bought our grain mill here. They have several different ones available. Another option for buying
gf grains is to go to an
asian supermarket. The one we have here is incredible. They have every possible flour. They are also much much cheaper than getting those 1 1/4 lb bags of flour from your grocery store. The only problem is that they are not labelled
gf. So if that is important to you then you could try online retailers as well as a health food store or grocery store but you will pay a little (or a lot) more for that certification.
Edited July 20/09: I have had several people contact me asking how to make this bread without a bread maker. Honestly I hadn’t tried, until today. I was really winging it with the mixing times, rise times, baking temp and baking time but it turned out perfectly. Like picture perfect. So here is what I did today.
I put the first 6 ingredients in the bowl of my kitchen aid. I mixed on low speed for a few seconds just until it was all mixed. Then I added everything else with the exception of the flax seeds, sesame seeds, sunflower seeds and yeast. I mixed that for 2 minutes on medium speed. I added the remaining ingredients and mixed for another 2 minutes while occasionally scraped down the sides. I sprayed a glass bread pan and let it rise in my oven with the oven off but the oven light on. (Although here in Arizona simply leaving it on the counter is sufficient.)I let it rise for 40 minutes. I took it out of the oven and preheated the oven while it continued to rise.
I baked it for 35 minutes at 350 degrees. Here is what it looked like. I wish you could taste this!!!
So, yes it can be done and yes it turns out perfectly. A couple other things I did with this loaf (yes, I am forever playing with this recipe) I omitted the apple cider vinegar, I used whole goats milk, subbed potato starch for the corn starch and used just teff and sorghum flours as the base.
Yes, it’s that good, in our opinion. But since I will probably never get to that here it is. The directions look like this is really involved. It isn’t. I have just added all the little options and possibilities. 
Mmmmm…that looks yummy!!!! Thanks for sharing…I'll have to give this a try sometime!Small world, bloggin' buddy!!!
Hi Kim – I just got my breadmaker a few weeks ago. I have tried several recipes and most of them were hard, although tasty for toast. I just tried your recipe with the choice of flour, of which I used 1 Cup of millet flour, as my choice for both of your 1/2 cup of flour choices, as i did not have sorghum, quinoa, amaranth or buckwheat at the time of baking. The loaf turned out light and fluffy. will know tomorrow how it may work for sandwiches. Please let me know your web address. thanks!!
I am so glad to hear that it worked out for you. I’ll tell you now that as with anything gluten free it is best on that first day. That said, I make bread once a week on Sundays. I make it in the oven in 2 small loaf pans. One loaf goes into the freezer and the other is left out on the counter and used all week long as sandwich bread for my daughter. If it is not used up in 4 days or so it does get stiff and dry. It is still fine for toast at that point but I wouldn’t want it for sandwiches.
sounds good- just so you know you can't take advantage of the health benefits of flax seeds unless they are ground first- apparently they do not digest.
Ya, I know. I just like the crunch.
Thank you for the recipe! I am making my second loaf as I write. My boys ate every last crumb of the first. And you should have seen the look of pleasure on my Celiac Son's face as he finally ate a slice of bread he likes. But I have a few questions if you don't mind. First, in the mixing stage of my breadmaker, it looks as though the dough has too much moisture. It lays flat as the paddle spins in the center. It almost looks in your photo that your dough is pulling away from the sides of the bread pan like normal, wheat bread dough. I dumped extra tapioca starch in my first loaf in a panic and it turned out ok. Just how moist is your dough? Secondly, I'm interested in your suggestion to grind my own flours, especially after the sticker shock of buying teff flour. Do you have an economical source for teff or teff flour? I didn't see any in the link you posted. And lastly, what flour gave your bread that delicious looking golden color? The buckwheat makes a very dark, albeit yummy, loaf but I'd like to change it up sometimes. I have enjoyed your blog so much. Thanks again.
I know this a VERY late reply, but in case anyone else is wondering about teff flour, I have found a way to get it much cheaper than the health food store. I went to an Ethiopian market since teff is used to make their staple injera bread. I found it for $12.99 for about 4.5 lbs. It’s nowhere near as cheap as wheat flour, but it is a significantly better price than $9 for 22 oz., which is what my local health food store wanted. Of course, you probably have to be in a metropolitan area to find an Ethiopian store. I live in a mountain town, so I stocked up on teff flour when I went to visit my in-laws, who live near Los Angeles. I hope this helps someone.
By the way, has anyone tried using the breadmaker for kneading and transferring it to a pan for baking? If you proof the yeast, when do you add the yeast mixture to your bread maker? Can you pour the yeast on top of the dry ingredients without proofing it?
Thx for the tip on purchasing teff.
When I used to make this bread in the breadmaker I didn’t proof it. I just made a little well in the flour heap at the end and poured the yeast in. That’s it. The bread machine did everything else. Actually, when I make this now with the stand mixer/oven I don’t really proof it either. I just add the yeast to the warm wet ingredients and immediately mix in the flours. I don’t wait for it to proof.
Amazon.com has 4lbs teff flour for $9.99 + shipping and handling. It ends up being about $15.00 for 4 lbs. The distributor is Asli Fine foods Phone #630-739-1599 Web site: wwwaslifinefoods.com
Very cool. Thx. I need more. I think that may be more than I usually pay. I need to check. Thx for the tip.
Sent from my iPhone
KellyYour post brought tears to my eyes. I know how hard it can be to get kids to eat never mind throwing a GF diet into the usual hassels. I am so glad that you found the recipe and that it works for you guys. And, thank you so much for letting me know you have tried it. So for your questions, #1 the batter is pretty wet. it looks more like muffin batter. It looks like it is pulling away from the edges in the picture only because I was in there with the spatula helping the paddle mix it. Otherwise it mixes really well in the middle and the edges and sides don't get uniformly combined. I don't know if that is an issue with my bread machine or all bread machines but it only takes a minute to do so no big deal.#2. Teff is one of the flours that we don't grind. We bought it here http://www.truefoodsmarket.com/product_info.php/products_id/1422 and the cost of the whole grain and the flour were the same so we just bought 25 lbs of each. (Now I need to come up with some other ways to use the whole grain) Lately I am making the loaves with teff flour to replace any rice flour (1 cup) We grind our own millet, buckwheat, quinoa, corn, amaranth and 8 grain wild rice mix. We buy sorghum, coconut, tapioca and white rice and sweet rice flour. Where did you find teff and how much was it? #3 The loaf pictured had 1 cup of teff, 1/2 cup amaranth flour and 1/2 cup quinoa flour, I think. I have been trying to use teff in place of rice flour in several things and is has been mostly successful. Not so much with the brownies though. Brownies aren't supposed to be healthy! I haven't used buckwheat for a long time. I made buckwheat pancakes one morning and it was NOT good and ever since then I have been off of it. I need to give it another try. Thanks for the reminder.Again, thanks so much for taking the time to leave a comment and let me know how it worked out for you. Hope this helps.
Kim:Cari made a loaf of bread from your recipe today.It was deeeelicious. Maybe the best bread of any kind.When you eat a piece of that, you know you've had serious food.Thanks. Now that Cari has gotten started and had a success maybe she will be more keen to cook the food I need.DAD…
Kelly,I just found this site for purchasing teff flour. Apparently it is the same brand only much cheaper. http://www.azurestandard.com/product.php?id=FL166
Nope, sorry we bought teff here.http://www.teffco.com/products.html
Well, Kim, I didn't make your loaf, but I did link to it!!!And, I'm with you — brownies aren't supposed to be healthy!!! I've gotten requests on my blog for healthy cake, healthy brownies, healthy cookies, etc. Other than my GFCF Breakfast Cookies (have you seen that recipe??), I can't help. I'm of the conviction that everyday bread products should be healthy, but desserts should be nice, gooey, sugary, and profoundly unhealthy. Hehehe!
HI this bread looks awesome. Thanks so much for sharing it. I don't have a bread maker, but I am handy with my kitchen aid. I saw the kneading times, what would you suggest for a that? Any ideas would be great. I just checked my pantry and I have all the right ingredients to try this and I am needing to make bread (again!) =0) Thanks, Kellyccooperkelly4@yahoo.com
Email from Joan (cut and pasted with her permission)I made the bread and it is really good. I used the sorgum and rice flour. The first time it was not so good, so the next time I added the yeast and the apple cider vinager and alittle of the warm milk so it would start to ferment, and then started the bread machine, and added the yeast mixture on top, and it raised good, and the flavor is great. i missed the wheat type of bread.the first one didn;t rise, but when mixing the yeast with the warm milk it raqised really good.> Tonihjt I made it with buckwheat and sourgum and rice and baked it on cookie sheets for pizza, and even the non gluten free family members loved it. It tasted like real pizza crust and had the texture too. i missed good pizza, but not any more. This will be our new pizza crust from now on.when spreading the dough I used a spatula and kept spraying it with cooking spray so it wouldn;t stick. Then I baked the dough, then put the toppings on. It made 3 pizza;s. we had one left over and it was even good today.Before GF I used to make pizza with frozen bread dough, so I thought why not now. Most GF pizza crusts are doughy on the top and brown on the bottom. AThis was really good.Good luck. Let me know how it turns out'
Email from Kelly – great detailed instructions for making this bread without a bread maker. saw your "new" bread and it looks awesome. Looks like mine honestly. They came out beautifully! The kids had some toast this morning and I'll make some more today or tomorrow so we don't run out. I made a copy of your recipe. I will put what I did in red. I just read that you live n AZ. I lived there for 10 years in Tucson and now in NM. I think the dry heat (for you) has a little do with your baking/rising times. I'll explain what I mean here at the end. I mention it because how I did it may help other who live with a little more humidity (it was rainy here yesterday, but normally considered high desert and the temp was 97! I am spoiled now, because that is hot for here. =0) Anyway, on to the recipe:Kim's GF, DF Whole Grain Bread3 large eggs lightly beaten1 tsp apple cider vinegar1/4 cup oil of choice (canola, olive, corn, coconut, grapeseed etc)1 1/3 cup milk of choice – unsweetened (rice, hemp, almond, cows) warmed to about body temperature ( I did 1 cup "Better than Milk" rice powder and 1/3 cup 1% milk. I added the powder to the flours mix)1T +1 t honey3 T brown sugar1/2 cup millet,sorghum, quinoa, amaranth, buckwheat1/2 cup second choice of flour – millet, sorghum, quinoa, amaranth, buckwheat1 cup multi grain rice flour, brown rice flour or my favorite teff flour (1/2 cup brown and 1/2 cup teff)1/2 cup tapioca flour1/2 cup corn starch3 t xanthan gum1 1/2 t salt2 1/4 t dry active yeastoptional add ins:flax seeds (I had flax meal so I used that)sesame seedssunflower seedsadd in a total of about a 1/4 cupDirections: (Here is what I did):1) Preaheat oven to 200 and then turn if OFF. Yup, turn it off. 2) In a small bowl, combine the warm milk or water (for me it was the one cup water. I just added the 1/3 c up milk to the wet ingred.) If I was doing all milk, I'd add the entire amount. So combine the warm liquid with the yeast and 1/2 tsp sugar (this was my addition to help the yeast proof)3) In a separate bowl, combine eggs, cider vinegar, 1/3 cup milk (see note at top), oil, honey, and brown sugar.4) In a separate bowl, combine all the other dry ingredients (flours through salt). 5) Combine the yeast mix with the wet ingredients and mix just until combined.6) Now add the flour mix to your wet ingredients and mix until combined.7) With your kneading hook, knead the dough for 8-10 minutes ( I did if for the full 10, but it could have been less. lol. I wanted to be sure. =0) 8) Grease baking pan. ( I used a metal pan, same size as yours)9) Cover( used a clean towel) and put in oven (make sure it is off) and let it rise for 20 minutes.10) Take bread out and keep covered. Preheat oven to 350.11) When oven temp is ready put in oven for 10 minutes, then cover with foil and bake for another 35 minutes. Take out of pan and cool.So mine rose just like yours did and browned just like yours. I will take a picture of the next loaf if you like. It was moist and dense and sliced great. After I read that you only baked for 35 min. I was a little worried that mine might be dry, but I am thinking now it is a climate thing, because mine came out very moist, etc. Anyway, sorry for all the details, but I thought it may help you. Thanks for your recipe. I actually found two bread recipes ( your and one other) to try. I am still going to try this other one, but I am leaning toward yours. =0) I have tried MANY and am looking for just the right one. =0) Yours looks pretty darn good. I'll keep you posted. Thanks again, Kelly
From GFCFKids message boards:I am pretty sure if your kids will eat wheat bread they will eat this. I haveused the brown rice flour and buckwheat options and it has turned out great.This bread stays soft on your counter and does not spoil for several days- butmy guess is that you will eat it long before it does that.It is the softness, nicest gluten free bread I have had- if someone ate it itwho was not GF- I don't think they would know it was gf.if you make it w/o a bread maker. Mix the batter (yes it will look pretty muchlike batter). Line your pan with greased parchment paper (if you do not do thisit may be hard to get out) an pour it in the bread pan. Let it rise for about 1hour in a warm place. Then bake at 375 for about 60 minutes- might want tocheck around 50 minutes depending on your oven. no need to preheat.
Hi Kim, Just had to post some new info that could be used with your bread recipe and make it a little less expensive. Instead of a dry dairy substitute, you can use equal parts of tapioca flour! Tried and tested, delicious! This is great for our family because our dry milk subst. is 12.00 a can compared to 3.00 for tapioca flour. Hope that helps someone. Kellyc
Kelly, What dry diary substitute? I don't use it.kim
Would I be able to sub the eggs & what would you suggest?
Anonymous: I have never tried subbing eggs but if I was going to do that I would use the commercial egg replacer and follow the directions for 3 eggs. I know you can also make a flax goo as a replacement. It is done with ground flax meal and water. I don't know off the top of my head the ratios. My concern with using that would be that it might make the bread really dense and heavy. Personally, I really don't mind bread like that so if you're ok with that consistency maybe give that a try. If you do try it, either way, could you drop me a line and let me know how it turned out and what you did?
Is the 1st choice of 1/2 grain in the recipe supposed to be whole grain or flour? Thanks.
Whoops, sorry about that. I’ll change that wording. I meant flour. Let me know if you try it and how it turns out.
Thanks for stopping by.
Thanks for clarifying
I need to buy some of these new grains/flours but I look forward to trying some of your recipes out. My husband and I aren’t gluten intolerant or celiac or anything, but we do feel better when we’re limiting gluten, so we’re going to try and take it a couple steps further and see how it goes.
One thing I’m wondering… do you incorporate the soaking/sprouting/souring process into your baking ever? What are your thoughts on that? I’ve learned a lot about this lately and it seems that probably all the grains/flours should be soaked/sprouted/soured. I’d love to hear what you think and how that might work for these recipes of yours that look really really good and healthy! Thanks!
I have not tried any sprouting or fermenting etc other than my breakfast dish spouted quinoa. I know that this is a better way to eat grains and I want to learn more about it. Gluten free bread is a finicky thing. I love this bread they way it is so I haven’t toyed with it. However, if you do tinker with it and try spouting/soaking etc I’d love love love to hear what you did and how it turned out.
Sounds like we have similar interests in food and food preparation. Or for that matter if you come across any gf bread recipes with those techniques please forward them to me!
On sprouting/soaking………..I wonder if just letting the dough sit for a longer period of time would do it……fermenting it longer. Sourdough is made like that after all…..
I searched around the web and found a few great sites for sourdough/soaked GF breads. http://www.thenewhomemaker.com/node/76001
or here for recipe book
http://www.sanctuary-healing.com/food-as-medicine.html#gluten
http://www.recipezaar.com/recipe/soaked-sprouted-gluten-free-multigrain-bread-375640
Hope these are interesting to you, as they are for me!!
This is great. I can’t wait to check them out. Thanks so much for sending them.
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My daughter (who is gluten intolerant) and I made this today. It is the best we made by far, so far. We made 5 different kinds this past weekend. Our only complaint was it feel and kept falling. It still tastes great but we wish it wouldn’t have fallen. The recipe didn’t state if we should cover it when it was raising and since I’ve never not covered something raising I loosely covered it with foil. Maybe that was the problem? We will continue to bake it, it was the most like wheat bread, almost sweet like a honey wheat. We used teff and brown rice, half sorghum and half buckwheat .
I’m sorry the bread fell for you. I too have had issues with that myself. You can try a couple of things that have worked for me.
1) Bake the bread in 2 small loaf pans in the oven. Allow it to rise until it is just over the top of the pan. Depending on how warm your house is that can take 50 minutes to an hour and 50 minutes. I’ve never covered it. To keep the top moist and help it to stop from cracking during the rise oil your hands really, really well and smooth the top of the batter with oil. It evens out the crust and keeps it from drying out.
2) Try baking it for longer. To be honest, I learned this trick by accident. I forgot to set the timer after I put it in the oven. I really don’t even know how long the loaves were in there but I am guessing an extra 5-10 mintues. The tops were browner than usual and I thought that it would be a dried up disaster. It wasn’t. It was slightly drier but still really good. Best though was the fact that it didn’t fall at all. (Mine always fall a bit and I am okay with that because it is otherwise perfect.) Start with 5 minutes longer and see if you need to add more time the next try. I bake my two mini loaves (perfect kids size!) for 28 minutes at 350. Maybe try 35 minutes.
I also now add 2 T ground flax seeds (as listed in the simplified version) to help give it more structure so that helps a bit too. Keep trying. It’s worth it when you figure out what works for you in your kitchen.
Thanks for this great recipe! It has been a life saver for us. You sent me this recipe in another forum a few years ago. It has been a favorite of family and friends. My husband and 4 children all know how to make it! (Read, its super easy to make.) I work in a field where I am in regular contact with people going gluten free and I always share your recipe with them. Thanks so much for sharing your finds with us. This adventure is a lot more fun with people like you leading the way.
Warmly,
Amy
Thanks so much for taking the time to leave this comment. You made my day. Your name looks familiar. Which forum?
I am so glad to hear that you all like the recipe. I’m super impressed that your husband and 4 children can make it. My husband would not have a clue. I suspect my 6 year old would do a better job if she had to.
I love that there is this great celiac community that is like an exclusive club. This would be a difficult thing if is weren’t for each other.
Hmmm…I can tell already I have a brick trying to rise. Did I need more liquid than what is called for? I live in a higher altitude (5500 feet). I seem to remember that when you live in a higher altitude that flour is dryer, and you need more liquid. Bummed. = (
Oh No! I hate it when that happens. I’ve had my fair share of disasters. Will you try again with more liquid? Let me know how it turns out. Which flours did you use? How thick did the dough/batter look before it was time to let it rise? How long did you let it attempt to rise?
Hi, Kim! I once told you that I would like to post your recipe on my blog. I have a Korean blog (http://indyandy.tistory.com). If you see a posting that contains words “gf/cf” that’s the one. I clearly indicated that that was from your blog and added your link for others to refer to. Thanks again for the wonderful recipes!
I didn’t get a pingback indicating that you linked here. Send me the link if you have a picture!
In the last two months since my son and I had to go gluten free, I have thrown away every single loaf of bread I have tried to make from scratch – probably close to a dozen. I started into each new recipe with high hopes, and ended each endeavor with a disappointing, half-risen, dense, crumbly block of inedibility. Today that changed! Hooray!! The loaf I made from your recipe is beautiful and delicious. It has just the right amount of lightness and spring, and it has the lovely flavor of a slightly nutty wheat loaf – I can hardly believe it! I kept out a little of the batter from the loaf, and put it into a muffin pan to see if I would make rolls – wonderful! I also used sorghum and teff as the base flours, and I can’t wait to experiment a little with different grains and adding some seeds and nuts. You are my new bread hero, and this recipe is a gluten free miracle. Thank you so much for your generosity in sharing it!
Thank you so much for taking the time to let me know that you liked it. Your comment has made my day! It is such a relief to have bread again isn’t it? You know, in all these years that I have been making this bread, I have never tried making rolls. What a great idea. I am going to have to try that. How long did you bake them for?
I’m actually baking another loaf of the bread as I type this. The only bread recipe I’ve made TWICE in the last two months, lol! My 17 year old son came home from school the day after I made the first loaf, and happily announced that the pb&j sandwich in his lunch was “amazing”
For the rolls, I filled greased muffin tins about 2/3 full, and let them rise until they were about 1/2″ above the rim. I baked them for 15 minutes, and they were fabulous! I’m convinced that this recipe will also make wonderful hamburger buns. I bought something to bake them in that I think will work. I’ll try to get to that experiment this weekend, and let you know how it goes.
I think I read somewhere on your pages that you have a grain mill. I have an old KTech which I’ve used for years for wheat, but now I need a second mill for my gluten free grains. I will probably get both an electric and an inexpensive hand-operated, like I have for wheat – gives me broader grinding options and covers me in case of emergency. Do you have any input on the subject? All the “Wondermill vs. Nutrimill” stuff online has left me in brain-lock!
Yes, we do grind our own flours. I can’t really help you with that one though. My husband bought it and he does all the grinding. We bought a manual/crank one. I think it was about $300. My husband then attached a motor to it to make it electric. I haven’t a clue as to the brand name and I don’t even know where he is storing the thing. I do know that if I were to have been the one purchasing it I would not have chose that one. I would want an electric that didn’t weigh 50 lbs or whatever ours does. It is sooo heavy. I would want it to be user friendly and portable. I’m quite sure that doesn’t help. Sorry.
I thought I already typed a message, your whole grain bread recipe was so far the best since I got my bread machine three weeks ago. I used 1 cup of millet flour in place of your two choices of 1/2 cup flour and it worked out perfectly. light and fluffy. will know tomorrow how it comes out for sandwiches. sorry if this is a duplicate message. please e-mail me with other bread recipes, especially if you have one for raisin bread. P.S. I do not have a gluten free button on my bread machine. I have a panasonic SD-YD250 model, and am using the bake multigrain feature for my gluten free breads. thanks!
When I was using a bread machine for this bread I didn’t have one with a gluten free setting either. First I used a regular setting then I learned how to program in what I wanted. I think I have the settings listed here somewhere. I don’t have a raisin bread recipe. I’ve never been a fan. I do however have a great recipe for dinner rolls and hamburger buns. If you go to the GF recipes tab, scroll down to breads. They are there.
Happy Baking to you!
I just want say thank you so much for this recipe! After a year of eating store-bought gf bread, I am so glad to say goodbye to that stuff!
I’d never made bread before, but borrowed a breadmaker to try your recipe a week ago. It is so delicious and perfect and easy to make – the whole family loves it and my 4th loaf is baking right now. SO worth the effort, and way easier than I expected, it’s really just a matter of measuring ingredients.
I’ve been using sorghum, amaranth & teff flours, grapeseed for the oil, and succanat in place of the brown sugar. Our son is intolerant to egg white, so I’ve been using egg yolk but replacing the egg white with a tsp or so each of flax meal and Bernard Jensen’s gelatin, mixed with a couple of Tbsp of water. The first loaf I did with whole eggs, and the subsequent loaves with the flax/gelatin egg-white replacement have been equally good.
Thank you so much!! Lunchboxes are coming home with sandwiches completely eaten, thanks to you!
I’m so happy to hear it worked out for you. I have heard people say that it looks too complicated so it’s good to hear that someone new to breadmaking found it easy. I think it is easy. Just measuring like you said. Great tips for doing it egg free. I have made it egg free too and liked it but I have never tried using gelatin. I used flax goo and increased the coconut oil a bit. It was a bit heavier but still moist and flavorful.
Isn’t it a great thing when the lunch boxes come home empty!
Thanks for taking the time to leave a comment to let me know you enjoyed it. I appreciate it. It made my day.
I don’t follow a GF diet but have experimented with baking GF items since 2003. I made the non-breadmaker version of this recipe using sorghum/buckwheat/brown rice flour and adding in flax meal plus some seed mix. It was delicious. Thanks so much!
Thanks so much for stopping by and giving feedback. I am so glad you liked it. That means a lot coming from someone who does eat gluten bread.
I have a question I hope was not answered already, if it was I have missed it. The bread looked beautiful when I took it out of the oven. I was so excited. Then it slowly sunk. Not in the middle, but all over. It is like it is so soft that it just couldn’t hold itself up. It is very good, but it looks awful. It is about half the size of what it was. I took it out of the pan about 5 to 10 min after it was done and put on a wire rack. Could this be the reason? I used sorghum, quinoa and brown rice flour. I sifted all of the flour. It was all freshly ground. I am very new to this. One month in. Also, how long should it cool before cutting into it. I let it cool for about 30 min and couldn’t wait any more. When I cut a piece it looked doughy. Not undercooked doughy, but like when you squish bread between your fingers doughy towards the bottom of the loaf. Any help would be wonderful.
I think I have the answer for you. It needs to be baked longer. Next time increase your baking time by 3-5 minutes. If that isn’t enough try again increasing the time a couple minutes longer than the last time. The crust will appear quite brown when it is done. I too have had the exact same issues and I started to wonder if my old bread machine was getting cooler and cooler as it got older. At the beginning my loaves turned out looking lumpy (due to being done in a bread machine) but the tops didn’t cave. Then slowly they all began to cave. Then I started doing the bread in the oven and the loaves got better and better. I was able to smooth out the tops and tweek the baking time. I suspect that depending on what kind of flours your are using will change the baking time slightly. Our favorite here is millet and ivory teff or sorghum and ivory teff. I do let the loaf cool for a good 15 minutes before I take it out of the pan. Much before that and it will drop too. I have also found that if you can wait until the bread is nearly at room temperature it will be easier to slice and won’t squish down as much. Yes, gf baking is finicky. At least with this recipe you still get a great tasting and moist loaf. If you can work out baking times for your oven and your chosen flours you can achieve perfection. Keep trying!!
I don’t have an answer for Hollie, but I have had a similar experience. For me it happened when I changed breadmakers. First I was using a Cuisinart breadmaker, and the loaves would turn out a bit dark, but would never fall, and the texture was great. Then I switched to the Breadman breadmaker, and the the loaves are very different — as Holly describes, they puff up very big, then shrink, and the the end result is more doughy.
Unfortunately, neither of these breadmakers allow you to change the settings for gluten free – can’t change the light/med/dark setting for example.
Also, I’ve switched back to using eggs in our bread. The egg-white free bread was just too dense…
I’ve tried the egg free version too and I really liked it but yes, it was really really dense. I responded to Hollie that I think the issue is with baking times or maybe even temperature/time which makes more sense since everyone’s ovens are slightly different. I had been having the same problems. The loaf would rise really high and then as soon as it came out of the oven it fell into an abysmal mess. SInce that day that I went outside to do something while my bread was baking was the turning point for me. I had no idea how long the timer had been beeping “done” but the crust looked much darker than it ever had before. I assumed I had ruined it and was going to throw it out. If I want bone dry, get stuck in your throat bread I will go buy it. So it sat out on my counter and looked beautiful and never fell. I was sure it would be soooo dry on the inside. I tried a slice and it was perfect. Not dry and not gummy or sticky, just moist and light. So does the bread machine you have allow you to program a recipe of your own? Or if you can’t extend the time could you bump up the temp a few degrees?
I’ve made this a few times and it’s been great. Just wanted to add that today I messed up and put in Tapioca flour (starch) instead of potato and it still was great. I don’t use my bread machine, it’s old with no gluten setting and has gluten baked in it many times. My DD said it tasted just like honey wheat gluten bread. She’s hoping it will still taste good tomorrow for turkey sandwiches. She is thinking it will be worth getting bread machine to make this once she’s done with grad school. Thanks Kim for this great recipe.
Gluten free isn’t that hard except eating out. Just the other day we thought it would be safe to have a burrito bowl, asked the guy who put on new gloves to finish it up and the gal that was wrapping then reaches over with her gloves to level off the cheese. We screamed STOP and she ended up not having cheese. I wish restaurants would educate their people. One waitress said, “but there’s salt in everything.”
Oh boy! . Salt?! I’ve had waitresses confuse gluten free with a low carb diet before but never salt. Wow what a stunning display of a terrible need for education.
Good to hear that it works with tapioca flour. I’ve never used it before. I have always heard warnings that they are not the same and to not confuse them. S I guess that was erroneous.
Nice to hear from you again Betty.
Thank you so much for the recipe. I have been working with several bread recipes to come up with one. I had an idea of what flours I wanted to use, I Just didn’t have the right quantities. You have done this for me. Thank you. I have found that sorghum flour is wonderful. At first it had an after taste that I didn’t like. It was at the beginning of my gluten free diet. Now that I am gluten free, food tastes different. Anyways, I made your regular bread, and the only thing I had to change was that I did half tapioca and half cornstarch. Just because I had just run out of tapioca. I am like you I love teff flour, so you can just imagine how happy I was to find a large amount of teff in a bread recipe that actually works. The bread turned out GOOD! I was a little worried that it would turn out gummy because of the amount of xanthum gum, but it didn’t. It was wonderful. My next loaf will be made with 2/3 sorghum, 2/3 GF oat, 2/3 teff, 3/4 potato starch, 1/4 tapioca, and the rest of the ingredients the same.
Once I work out the recipe to where I just love, based on your recipe of course, I will work on it to be a good Food Storage recipe. With all dry ingredients, including the milk and eggs. Well except the honey. That way I can store mixes for long term with a packet of yeast. This way I will always have it on hand.
Once again thanks so much for this recipe.
Loyda
Texas
I wish we could use oats. We are part of the group than doesn’t do well with it. How did it turn out?
The food storage thing… My friend does that. Like you said, she mixes up a bunch of bags of all the dry ingredients so then whipping up a loaf (she uses a bread maker) only takes a minute or two. She loves the convenience of it.
Glad to hear of another person who loves teff. It’s my families favorite.
Hi
Can we make this yest free. Pls let me know that to substitute . I am going to use Egg replacer instead if eggs
I’ve never done it yeast free. It would be a brick without the yeast unless you converted the recipe into a sourdough/fermented type thing which I have never done. Sorry.
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I’ve tried this recipe twice with no success. The first time it had stripes of uncooked dough and the second the whole thing was doughy. I have a Cuisinart bread machine with a GF cycle. What am I doing wrong?
Thanks
I started not having luck with the bread machines in that they didn’t cook the bread thoroughly. I switched to the oven method and rarely have this problem anymore. Hope this helps you.
I’m sorry that it hasn’t worked out for you. I agree with Stephanie, it’s your bread machine. Can you change the settings to make it bake longer? If not, I’d suggest just doing it in the oven. I actually sold my bread maker. I use a stand mixer and bake the recipe in two small loaf pans. I let it rise in an oven which had been preheated to 200 and then turned off for 20-25 minutes. Then leave it in there and start the oven at 350. Yes the bread is still in there during the preheat. I bake it for 38 minutes. The crust never caves and it looks prettier than it ever did in the bread maker. Hope that helps. Let me know if you try again. I know how infuriating it can be to have anything gluten free – and therefore expensive, not work out. Sorry.
I tried this recipe with my bread machine last night and it came out wonderful! I am so excited that I can make GF, Dairy Free bread at home and not have to pay $6 a loaf for inferior quality bread. I have been buying Udi’s, which is the best store bought GF bread I’ve found and is pretty good, but this blows it out of the water. Even my husband likes it and he is so picky! My bread machine isn’t very programmable and doesn’t have a GF setting, so I used the Basic setting. Is there a better setting and have you ever tried doing it on the Express settings?
I am the Riverside Dairy Free Food Examiner for Examiner.com and I also write a blog called UnnecessaryDairy (unnecessarydairy.blogspot.com). I would love to share your recipe, with your permission and full credit, on my blogs. Would you mind?
Btw, your Banana Pecan muffins are fabulous also. First time I’ve been able to bake a GF muffin with an actual crown. I just like them with a few more dates for my sweet tooth. Thanks for the great recipes!
Thank you!! We have been gluten free for a few months but my 5 year old just got diagnosed with wheat, soy, dairy, rice, coconut allergies and we were both in tears trying to figure out what to eat. But I made your bread today and he declared, “This tastes just like gluten bread!”
Oh, please can you figure out a way to make this egg free? Pretty please?
I have made it egg free. I haven’t perfected it but it was really tasty. It was dense and heavy but moist and flexible. I used flax goo I think. It’s been a while. Do you know the conversion?
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Hi ! I have tried many recipes with the flax jel and most recently chia gel. Each and every time, the bread is gummy. EACH AND EVERYTIME.
Thanks so much for sharing this amazingly delicious and moist GF bread!! I do have one question though. I’ve made this several times now and when the bread rises and bakes, it is sooo beautiful, but for me, it falls in the middle as it cools. Googling this phenomena, I surmised that maybe I need to cut back a little on the milk. Do you think this would work? Any other suggestions? (I used a bread pan and did not let it rise too high).
Try baking it for 3-4 minutes more and go up from there. I’ve found that if it is baked a bit more the crust hardens and holds better.
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Yes, I have tried baking it longer with no success ! For me, once its gooey, its goeey and there’s nuthin I can do about it
If you ever try “perfecting” this kinda break with no eggs, please, PLEASE let me know. This bread looks absolutely amazing !
When we decide to go gluten free… I bought all the gf flours except Teff.
I tried different recipes & gave up making gf bread because they are dense, dry & crumbly. It’s been almost 2 yrs that I stop making bread and now your blog gave me new hope. Can you suggest a couple flour combinations that tastes good?
We live in AZ also. I’ve been using Vitamix to grind grains.
Quinoa & amaranth have strong earthy flavor. Wonder which flours go well
with them to make this bread?
My absolute favorite mix is half millet and half ivory teff. The ivory teff tastes most like wheat in my opinion. I’ve made this with dark teff and I think if you added some caraway seeds and a bit of apple cider vinegar you could have a pretty close facsimile of rye bread. This recipe always produces a soft, moist, tender loaf no matter what flours I use. But the teff/millet is my favorite.
Kim
Can’t wait to try this. I was thinking of trying flax seed meal instead of whole flax seed as that’s what I have and I’m not a big seed fan. Would that affect the consistency of the dough?
No probably not. Ground is actually better because it is more digestible. Good luck.
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Could you please post your flour measurements in grams too. Weight of flours do vary slightly. In gluten free baking, its way more reliable to measure on scale than cups. That would truly help me out. I am dying for your bread girlfriend and I have introduced eggs back in my diet !!!
Does anyone else find 1.5 tsp salt is a bit too salty for their taste? What would be the difference if I used 1 tsp salt?
I cant get xanthan gum, do you have any suggestions on a replacement? I am currently in Sri Lanka where the availability of ingredeints is limited. I do have brown rice flour and millet available. But no xanthan gum. Shld I still go ahead and try this recipe without xanthan? Pls help.
Is it possible to order it online? Gluten free bread does need xanthan gum. I forgot to add it one time and it turned out like a brick of sawdust. It was terrible. I also tried it once with guar gum instead. It was an epic fail. So I’d say that if you can’t get xanthan gum then don’t bother wasting your gf flours. Sorry.
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I really cant wait to try this. I recently found out the cause of my psoriasis problem was a wheat/milk alergy(though if its fermented theres a protien change that means i can eat it in small doses XD)
Udis is hellov expensive and i just tried a store bought mix. its going to be sliced and rebaked as croutons/crumble for other stuffs, or maybe for meatloaf >.> taste fine, a little sweet i think from using vanilla soy milk-it said i could sub soy. but yeah, not going for “Gluten Free Pantry” again–they only use guar which seems to be the texture problem–.
i just want some bread. and this weekend is going to be full of baking. ill def post results with soy milk though i think ill try orig flavor. lol. I cant wait to bake some of this!!!!!!!
I tried this tonight but couldn’t stomach it. It was the teff flour. I really did like the texture and the crunch but not the flavour from the teff. Not a big fan of the rice flours either.
First loaf today used unsweetened coconut milk. Flour mix was sorgum buckwheat &,dark teff for the full cup. Added 1/4 cup ground flax. Made in my Zojirushi bread maker. My husband who would not touch my dry gluten free breads was amazed. Nice rise and it did not fall at all when it cooled. Thank you so much for this delightfully yummy recipe!
Hi Kim!
Your recipe sounds great!!! Have you had a problem with crumbly gluten free bread especially after freezing? Just wondered if you figured something out with regards to that. Thanks!
Jan
thank you! can this be made yeast free??
Sorry for the delay. I would say no it can’t be made yeast free. I believe there was someone in an earlier comment that used this recipe and adapted it to a yeast free gf sourdough recipe. I though have not done that. As is without yeast it would turn into a brick so dense you could use it as a weapon.
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Awesome bread!!!!!
High Altitude Adjustments: I’ve made this bread twice with great results at 4000ft, low humidity, so I thought I’d share. I used one cup of hot water and 1/2 tsp sugar to proof the yeast and FORGOT to add in 1/3 cup milk, thats right, 1/3 less liquid. This was providential because it gave me the perfect consistency of dough. I used 60g Sorghum, 60g Millet, 80g brown rice, 40g gf oat, 62 g tapioca, 64g cornstarch. I have to use grams or else I can’t duplicate the results from loaf to loaf. I mixed it in a mixer for four minutes, put in greased pan, let it rise 1 hour, baked at 375 for 10 minutes (the higher temp helps at this altitude), covered with foil and baked 45 additional minutes. It was perfect. My kids said it was better than wheat bread!
This is awesome! Thanks so much for adding your adjustments. 😄
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Hi Kim, this recipe look amazing.. Just wondering how the bread would go without yeast? My little one is on a GF, casein free and yeast free diet… Any thoughts??
I’d love to be able to tell you it would work but I’m pretty sure it would turn out like a brick. It might still taste good but it would be incredibly heavy. A previous commenter used this base recipe and turned it into a yeast free sour dough recipe. I, tho, have never tried it. Sorry I can’t be of more help. Kim
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Thank you so much for this, can’t wait to try it. I’m in Scotland, and it’s either difficult to get some flours (like sorghum etc.) or they’re prohibitively expensive, but your recipe has so many variations it’s totally do-able! Now all I need to do is find some time to make it… thanks again x
OMGosh! This is the first recipe that I’ve had success with!
I had to make just a couple of changes and one of them was to increase the amount of ingredients by half because I’m now baking with a larger loaf pan. I got tired of the dough collapsing as it got just above the rim so I ordered this pan: http://www.foodservicewarehouse.com/polar-ware/6v/p371213.aspx
My base was 1C Sorghum, 3/4C Millet, 1C Fine Brown Rice, 1 C Tapioca and 1/2C Potato Starch. I also added 1/4C Whey Protein since DH wants more protein. The only other change was I used seltzer water and I don’t know how much that helped but I’ve never had a bread loaf rise so well. It even continued to rise AFTER I placed it in the oven!
I haven’t tested it with my bread machine yet. I’ve been unhappy with how it has baked previous loaves…….but I’ll definitely give it a try now that I know what it’s ‘really’ supposed to look like.
I used the paddle of my stand mixer to blend everything and let it mix for 4 minutes at medium speed. It took 90 minutes to rise in the warming drawer (around 79-80 degrees), and nearly an hour to bake.
Taste: The Best!!
Thank you, thank you, thank you!!!
Wow! I have never commented on anyone’s blog before but I gotta take the time to do so today. I baked your bread this afternoon and it is soooo good!!!! I’ve tried other recipes before with dismal to so-so results but this was beyond expectations! I was taking a long time to start rising so when I peaked in on it and saw it still flat, I chalked it up to another disappointment. However, 20 mins later it started coming to life, and then turned out just like your photos. Great recipe, thanks so much for all your hard work!
Honestly that never gets old no matter how many times I hear it. You made my day. I am so happy to hear this worked out for you. I greatly appreciate you taking the time to let me know about your success. Thank you!
Kim
I am so disappointed. I eagerly looked forward to making this recipe. I have made many loaves of GF bread, and the “Prize winning recipe” surely caught my eye. The results were very poor. The sides caved in, and it was too wet. I measured everything and double checked the ingredients, like I always do. The internal temperature was 210 degrees so it was done, but still had a doughy texture, and the loaf was very heavy, too. Sorry, I am going back to my old stand by and fail-proof GF recipe.
I’ve had this recipe fail on me several times, but have finally figured out what works. The ingredients have to be at room temp. In fact the milk has to be on the warmer side. Please don’t let one failed attempt dissuade you. This is a great recipe!
Stephanie
My ingredients were room temperature and my milk was warm. That is how I make the GF recipes I am currently using. Thanks for letting me know that it isn’t just me.
However, I won’t be making it again.
We love your bread, started making it, and it was great, but then I could get the rise right, and am hoping it was due to extra humidity in the winter since we live in OR. However, it hasn’t stopped me, I have altered it slightly, and use it for baguettes, buns-both hamburger and hot dog- and dinner rolls. Bread in 70 minutes! Thanks again for sharing!
What a great idea to turn it into baguettes and buns! Can you send me a pic? How did you change it? Kim
I have made 2 batches of this bread, the original and the simplified. In the original I used quinoa, sorghum, potato and corn starch (tapioca allergy) and whole teff. I realized I had the whole teff instead of flour after I got home. I mixed it up in my bread machine. In the simplified I used quinoa, whole teff grains and potato starch and mixed it in my food processor. Both versions were proofed in my oven for 1 hour on the rapid proof setting. I then turned on convection bake at 350 which my oven automatically lowered to 325. I left the bread in during the preheat and from start to finish I baked 42 minutes including preheat time. The bread was great! Much better than homemade rice bread! It rose nice and high. The teff seeds probably changed the flavour a bit but gave the bread a lovely little crunch. Finally a gluten free yeast bread that works for sandwiches. Thanks for sharing an excellent recipe!
Whole teff? That’s an interesting addition. Did give it a little crunch? Did the extra weight make it fall at all? I’m glad to hear it worked out for you. Thanks for taking the time to leave some feedback. I appreciate it. 😊
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No it didn’t fall. The top crust separated from the loaf a tiny bit in the middle. That was probably more due to having the bread in the oven during the preheat as the top probably dried out a little before it actually started to bake. The little teff grains do add a wonderful little crunch! I think when I do have teff flour I will still add some whole grains. The teff flour will probably improve the flavour which is still good. The second (simplified) loaf seemed to be a nicer bread in terms of colour, texture and taste. I don’t know if it was because of the whole teff or because it got a better mixing in the food processor. I used the attachment that is almost like I picket fence! Don’t know how to better describe it or what it’s called. I briefly processed the wet ingredients and then added the dry. I then processed on low for 5 minutes. It definetly is a fantastic and forgiving recipe. I think baking the bread in proper sized ramekins or muffin top pans would be fine for hamburger buns. Maybe one of those fancy New England style hot dog or a large lady finger type pans would work for hotdog/hoagie/sub buns. Good job Kim! This beats the old rice flour based recipe I used to use hands down! Cutting back on the honey/sugar and adding in some garlic and herbs would be nice too!
This is awesome. Thanks for leaving your tips.
Hi Kim, I have a question… Is tapioca flour the same as tapioca starch? I made the bread yesterday with tapioca starch, 1/2 cup sorghum, 1/2 cup light buckwheat, and 1 cup teff. It was good, but it didn’t fill my pan like yours did, and didn’t rise as much either. The kids like it, but it just didn’t make a large slice, it was more like a banana loaf size. Thanks!
Lisa
I always use tapioca starch. I think they are the same thing. You can try a few things for better rise. Make sure the flours you are using are as fine and powdery as possible. Sometimes they come pretty coarse and those loaves don’t end up rising as much. Or you can see if a longer rise time works better. I’ve heard some people let it rise for up to an hour. And you could also try using bottled water or milk as your liquid. I recently heard that if your tap water is heavily chlorinated that can effect the yeasts rising ability. See if any of those make a fluffier loaf. Good luck! Kim
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Thank you so much for this bread recipe… We have a family of 5 and my husband, teenage daughter, and 4 yr old son are on gf diet due to gluten intolerance. It has been almost 1 year since we started and I have been making do with rice/tapioca/cornstarch recipes. I saved tuna cans and used them to make rolls that were tolerable. However I do have a bread machine and I found your blog when I was Google ing udi’s bread recipe. (a friend gave us a loaf) Oh my goodness this recipe has made all the difference. They can have sandwiches again and are soooo happy. I am happy too. however have you ever had anyone that is super sensitive to flax flour. My husband is not doing well with it and I only put 1 Tablespoon in the loaf? They need the extra fiber but if he can’t tolerate it what else might I be able to use? I am a firm believer in cooking from scratch and all those expensive mixes and prepackaged gf foods have never been an option for us. It probably is best right … Anyway thank you again!
Nina
That is so great to hear that you had good results with my bread recipe. I actually haven’t heard of anyone having issue with flax meal. Just omit it completely. I haven’t been using flax in my bread lately. It is not necessary. I have added chia seed before (1T) and I liked it. Again though, it’s not necessary. It comes out great either way. As far as the fiber goes, grains are not the best way to get fiber anyway. Veggies are superior for many reasons. So give it a try without flax and offer an extra serving of veggies and all should be well.
Good luck! Kim
I love Kim’s advice to just add a veggie side dish! So wise. I’ll add this for what its worth. psyllium husk (whole or powder) is a great fiber that can can be added to bread. Articles I’ve read suggest 1-3 TBS (5 g fiber per tablespoon). You won’t get the exact same loaf because it does affect texture by making it a bit more moist and chewy, but I like that.
I have tried this recipe three times now, one in my kitchen aid, second one in the bread maker and today I used the dough setting on my bread maker, took it out and let it rise in a pan. I have experimented with all the flours, teff, sorghum, and brown rice. I also add not quite 1/4 cup of flax for the add it. I sift the flours and use cows milk that is room temp. All three times it hasn’t risen much and is quite heavy. It seems like I don’t get as much dough as you do. In your picture it fills up your loaf pan before it rises. Mine only fills half way and after 1 hour of rising, barely gets to the top of the pan. I am using old fashioned dry active yeast, is that what you are using as well? I wanted to ask if you are using the quick rise yeast which is recommended for most bread makers recipes. I think I might try your simplified one tomorrow with the water instead of milk and see what happens. It tastes great and isn’t crumbly, but I just want a larger loaf that isn’t so heavy. Help!
Lisa
Thanks for taking the time to ask for help. Start by skipping the flax all together. I wonder if the grind of your flours is too coarse. If that is the problem the flax may make that worse. What do your flours feel like when you rub them between your fingers? Are they fine and powdery or more sandy feeling? When I have tried to make this bread when I go home to visit family in Alberta the flours I have access to are more coarse and sandy feeling. The bread always turns out like a dense heavy brick. It tastes great but its too dense. Here in Arizona the flours are much more fine and powdery. I just looked at your email address and it looks like you are from Canada too??? As an example I bought an Arrowhead Mills white rice flour for the first time a few weeks ago (no i don’t use that in my bread) and I was stunned at the difference in texture. I usually buy my flours at an Asian market because they are super cheap there. The much more expensive (even on sale) Arrowhead Mills flour was coarse. Do you live in a place that you may be able to check out an asian grocery store? I wonder if even in Canada they would also have better quality flours. I’m going back in June for a couple weeks and if I have time I want to see if I can find some better flours at asian markets there and see if I can make a better bread there. What brands of flours have you been using? Kim
Hi Kim, you are right I am from Canada, Saskatchewan to be exact. I bought some of the flour at the Bulk Barn and my brown rice is Bob’s Red Mill flour. I checked the brown rice and it is really sandy…strange. The sorghum is much better and the teff and light buckwheat are good too. We do have an Asian supermarket that someone told me about, but I did get the tapioca starch in the Asian isle at the market, for only 0.75 cents. My flax is a cold milled Webber Naturals brand. I have used it for my wheat bread in the past and had no trouble. The bread you made in Alberta sounds exactly how mine is turning out, a tasty brick. Lol I have been making bread for over 15 years so I am bound and determined to get this recipe just right!
Are you using quick rise or old traditional active yeast?
Lisa
Oh sorry. I’m using dry active yeast.
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Thanks for the recipe Kim.
Tried it on the Zojirushi bread maker but the top collapsed in. I think the issue is with the bake temperature. In the programmable course the bake temperature is between 248 and 302 degrees according to the manual. Is there a way to adjust the bake time to compensate for the lower bake heat?
Diane, I too have a Zojirushi bread maker (latest model) and I’ve been very unhappy with how it cooks GF breads. I’ve yet to have it make a loaf that doesn’t collapse in the center. I think their bake temp is just too low and even on the lightest bake setting the crust comes out overcooked. I have never had a loaf collapse when cooked in my oven.
Thanks for replying Rita. I don’t use a bread maker any more because of just these issues. Glad you were able to offer a little more insight than I can. It comes out beautiful every time when I make it in two loaves in the oven.
I love this bread! Thanks for sharing the recipe.
Do you have a hamburger bun recipe that is dairy free?
Thanks! I’m glad it has worked for you. I don’t have a specific recipe for hamburger buns that is dairy free. I and others have used this recipe as hamburger buns, hot dog buns and baguettes. I’ve made buns both by coating my hands in oil and forming balls on parchment paper and I have used muffin tins. I don’ t have exact baking times tho as it has been a really long time. Maybe another commenter will pipe up and post their directions to use this recipe as buns.
Oh, I am going to try that. My son, who just doesn’t eat bread because he does like the grit of other gf breads, actually had a sandwich as a snack yesterday. I was so happy. Thank you for this great recipe. Tomorrow is a bad weather day here, so, I am going to try to make the buns. I will make the dough in the bread machine and then shape into buns. Thanks so much for this recipe!
Tricia
Also, thanks for the great tip of taking the paddle out. How nice not to have holes in the bread. Thanks!
Oh man … I just made this bread with high hope – and it came out horribly. I fear I did something wrong
I used quinoa and Ameranth flours but it is so dense and just not fluffy.
Am I doomed to use store bough gluten free forever ?
Where do you live? What did the flours feel like when rubbed between your fingers? Was it a bit sandy or powdery?
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Hi! Would you please tell me the meaning of T and t in tour récipe?
Francine, from Paris
😊 T is tablespoon and t is teaspoon.
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Read please “your” and not “tour”
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Can I use garbanzo flour in your bread recipe?
You can but I would limit it to a half cup of it. Otherwise it tastes very “beany”. Let me know how it turns out.
Kim
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