Alison's Gluten-Free Bread

Easy to follow, turns out really good.

Alison, I am singing your praises every few days when I make this recipe! I just changed the skim milk to Rice milk to make it dairy-free and added 1tbsp of flour per cup of flour called so that my loaves rise better.

It worked really well for me! Made a few substitutions (used all white rice flour, replaced millet flour with more garbanzo bean flour, used brown sugar instead of honey, used almond milk, and used two eggs instead of the egg plus egg whites). Still turned out well, and it looked really good, too! The bread is soft yet strong enough to use as a sandwich bread, and was quite tasty. Not crumbly at all. I did not use a bread machine but just mixed with a hand mixer, allowed the dough to rise for one hour in the loaf pan, and baked at 350 F for 50 minutes. Definitely a keeper.

Ok, I changed it so much, it may not be the same recipe anymore! Took out the vinegar, changed the honey to Karo syrup, delete the millet flour and double the garbanzo bean flour. Tricks: proof the yeast in some of the warm milk and a tsp of sugar - set aside and add about 20 minutes after the flours have been moistened with the warm milk. The best trick: do NOT use a bread machine; otherwise, I always ended up with a white, solid brick, then my husband said he could sell at Home Depot in the building materials dept. I used a potato masher. Spray 2 loaf pans, sprinkle with corn meal before pouring half the dough into each pan. Smooth over the tops with a wet spoon, then paint on an egg wash, then brush them with a little Karo syrup. Wow - light, spongey, tender bread with a crispy brown crust. I did add a photo to the recipe page, the browned loaves with butter spread over the slice I am holding.

This bread is so great!! I really can't believe how good it tastes. My whole family is eating it (I make it for my wheat sensitive son) I have tried many gluten free breads and this is by far the best. I have made it several times in my breadman pro. I didn't need to stop it and scrape, I just let it go and it comes out perfect, no need to add anything extra. I did also substitute rice milk for the skim milk and one time I cut the garbanzo bean flour in half and substitued oat flour and that was the best it came (not sure of oat flour for celiacs) There are a lot of ingredients but it's still worth it, it's what makes it taste so good. We will be making this weekly. Thanks for a great recipe

I have been trying to find a good gluten free bread for my husband and this is by far the best. Both for texture (it actually rose and had air pockets) and for taste, it is similar to wheat bread. One technical note, if you try to make it with a bread machine like I did, make sure to check your machine because mine had trouble mixing the dough; it was so dense. I had to keep scraping the edges and helping it along. As for the recipe, I didn't have millet flour so I just added some sweet sorghum flour and more rice flour (only had brown). I also added threw in some flax seed after reading other reviewer. I used rice milk as a substitute for the skim milk. I followed the advice to mix the rice flour with the milk before adding it to the mixture and I think that helped.

This wheat-free bread is delicious. The recipe works well in a bread machine.