An easy to make gluten-free bread with a texture very similar to denser wholemeal bread. Especially good toasted with butter.
For gluten-free bread, this is 5 stars all the way...with some changes. The mix was too dry for me too, I added at least an extra cup of water. I left out the milk powder as we can't have it, worked fine. I baked it 325 degrees in my convection oven for 45 minutes and it was perfect. Even after cooling it's great, with a texture very similar to heavier whole wheat bread, which I love. I am thrilled to have this recipe. Thanks!!! - 25 Jun 2008 (Review from Allrecipes USA and Canada)
This was a great recipe for gluten free bread. I did take other people's suggestions. I soaked the rice flour in the liquid for 20 minutes, no dry milk and 4 eggs instead of the egg substitute. Rising takes a good amount of time. But everyone loved it here. Tastes great toasted with clarified Butter. Good for Nomad Genotype dieters. - 23 Feb 2009 (Review from Allrecipes USA and Canada)
I am on a Wheat and Dairy Free Diet for my Rhuematoid Arthritis and this recipe was great for me. It actually tasted normal and my family REALLY couldn't tell the difference!! - 02 Jun 2001 (Review from Allrecipes USA and Canada)