In the 10 years since I first posted how much we love this bread, I have shared this video with at least 20 people. I still make this bread and it’s great to easily be easily switch out flours. Still the best out there.
@@kimauger4293 Do you know that you just made my day??!! Thank you so much for sharing, you are very sweet to tell me that!!!♥️. Just an fyi: If you know anybody starting out or maybe someone who want to make GF food for a gluten-free family member- I wrote a cookbook last year called It Just Happens to be Gluten-Free by Jen Fiore I hope that might help someone starting out or someone who needs some inspo.
Thanks for doing this! After a half dozen failed attempts with my new bread machine, i was ready to quit, then i found this video. I followed your instructions to the T, and it came out perfect! Thank you!
@Mike-zm8pm YAY! Thank you for sharing that with me! I am really happy to hear you have a good loaf of bread! If you go to some of the newer videos you can start to play around with the flour too!! Happy GF Baking!
I made this recipe last night in my bread machine - it was a total success! I have made so many "best ever gluten free" bread recipes and they went straight into the trash. What a joy and relief to find your channel, thank you thank you thank you!
I am so happy that you liked it!! i just posted a video doing that recipe with a few tweeks!! ua-cam.com/video/woDej8Lzii8/v-deo.html I hope you like that bread too!!! Happy GF baking and Happy New Year!!
I made this loaf today, it is amazing!!!! I used a blend of almond/coconut milk for the liquid warmed up and coconut oil for the oil. I had to add an extra 1/2 cup of oat flour to get the right consistency.
Made this recipe for the third time tonight. Love it!! I did find the first two times for me it was a bit watery/sticky. I added a half cup more of the oat flour and it turned out perfect. I also recently found out I can't have egg whites so this time I put in 4 egg yolks and like I said perfect! Great taste. Thank you so much for all your videos!
A big Thank You from a fellow New Yorker (SI) and celiac. My oven just died and I dug out my bread making machine, not used in ages, and am getting my ingreds out now! Stay well and thanks for making me feel I was back in my old neighborhood! Fern in Minn
My son said that it has been a long time since he has eaten such good bread and said that you deserve a Nobel prize. Thank you very much for sharing your delicious recipe!
I am laughing so hard! I am so pleased he likes it. If there is anything else my new "promoter" would like a recipe for please feel free to contact me dolifeinspired@gmail.com Since we have been cooking up some serious stuff (and some duds- i wont' share those:) through the last 16 years maybe there is something we can share with you! Blessings!
This is the first Gluten Free Bread recipe that looks edible (most looks like they can be used for a door-stop). I am definitely going to give this one a try. I certainly hope you come back and post more gluten free recipes. Thank you so much for this amazing recipe
This is my favorite recipe for gluten-free bread. On my machine, I put it on the light setting. The medium setting came out pretty dark. It was still delicious. This recipe rivals regular bread. I love it. Thanks so much for posting this video.
I am so glad you are enjoying your bread! I just spoke to someone today who is going to help me and I will try to post new recipes soon!! Stay healthy and happy GF baking.
@@jenshimalla1144 My last 2 loaves didn't rise as much as the earlier loaves. I don't know what I did different. The loaf is pretty dense. Any suggestions?
@@Htrails1952 Hello! To be honest I have always had a variety of results based on the yeast and if it "plays nice" in each bread batch. For years people said that the area we lived in (humid very often) played a part. Could be a factor. There is an article I found about it you might like...www.kingarthurflour.com/blog/2018/06/22/winter-to-summer-yeast-baking. You can also try it in the oven, if you have the time. Often times it is hit or miss with the perfect balance, since missing that gluten makes our baking a tiny bit more challenging! Ahh those gluten days, so long ago-hahhah! I hope this gave some insight. I have the instructions below in my daughter's blog, if you's like to give the oven a whirl! There is also options for different flours. www.alexshimalla.com/askingalexandra/ye-olde-faithful Other Options to original recipe **we also do a recipe were we use 1 2/3 cup of brown rice and 1/3 cup of flax meal in place of the 2 cups of brown rice only. **Have also made a great bread with 1 1/3 cup of brown rice, 1/3 cup flax meal and 1/3 cup of millet (or you can use amaranth) in place of the 2 cups of brown rice only.
@@jenshimalla1144 Thanks so much for the reply. I have baked 4 loaves, 2 came out fluffy and moist, almost cake like. (My dog ate one of the good loaves while it was cooling on the counter. I'll never make that mistake a again) the other 2 loaves were more dense and didn't rise as well. It's actually comforting to know you've had a "variety of results." I was thinking about increasing the yeast? I'll check out the article and maybe some of the variations you mentioned. I'm still enjoying eating bread for the first time in years. Store bought GF bread just doesn't do it for me. I appreciate your videos because I'm just learning to bake. Thanks again.
@@Htrails1952 Over 17 years we have had some serious mishaps! LOL. It is comforting to know though, that you can still get a great tasting bread! I have always kept the yeast at 2 1/4 teas. but I have decreased the sugar to 2 TBS. I like the results. I make the bread cool it, lay it on wax paper and put in ziploc freezer bag. They are so each to just grab a slice out that way. Just thought I would share that also, if you go to make 2 loafs again...and put them up higher in the kitchen away from the dog...heehee!!
HI FELLOW NY'er!!!! I hope you like the recipe. Since this one has been out I have a bunch of others. Take a look at this more recent bread recipe !! XOXO ua-cam.com/video/woDej8Lzii8/v-deo.html Happy GF baking my fellow GA friend!
my son has headaches from wheat products so I am baking bread as I watch you! Thanks for the encouragement. I have the oven on and three loaves ready to go! it may be crappy! lol
God bless you! My family LOVED this bread recipe. I have been experimenting with flours since I first saw this video 2 weeks ago. We have been gluten free for 3 years and are afraid of trying new recipes that flop. I have been inspired to start baking again and I'm unafraid!! hugs and thanks
Your recipe was the first success for me with gluten-free bread! It is delicious, and I got adventurous and began substituting flours (I didn't have oat so I used Quinoa, and today used buckwheat) Also the Graduation cookies, amazing! and today I made focaccia bread with lemon thyme and sea salt as my topping. Wonderful! Thank you so much for sharing these recipes. You are inspiring! Keep posting and I will keep watching. God bless.
Thank you soooo much for creating this video and sharing your receipe! The bread I made came out perfect!! It's so much better than what I get from the store! And best of all I don't have to pay $7.00 a loaf, eat fresh bread and can make all the customizations I want! Awesome!! Your a life saver, thank you!!!
Thank you so much for this! I have been trying to bake gluten free bread and despite buying a lot of expensive ingredients, weighing and measuring so carefully, kneading in a specific way etc. etc and ended up with nothing but bricks. I made your bread today in the bread machine and it was great! Light and fluffy and yummy!
Last night I made this bread and it came out delicious! I am so grateful! Love your comments. I put in more salt, and it's still good. Oat flour, yeah baby 😂😂😂
Thank you so much for sharing this recipe! I just tried it tonight and it's the yummiest loaf of bread I've made so far! I'm just starting on our gluten free journey, and so far it's been an uphill battle trying to make gluten free bread. I substituted the flax meal and oat flour for coconut flour and quinoa flour and didn't use the milk powder (due to allergies). Thank you again for sharing this wonderful recipe!!
I am so happy to hear that. Since you bake a lot like us you might like my daughter's website, www.healthyfoodhealthyyou.net she post recipes and more! In a week we will have up our pizza recipe and one version is with alternative higher protein flours. I hope you enjoy them when I post them.
Tried this recipe with my new machine. Lovely. It has a very sponge like texture. Question: To date have you experimented with any other recipes you like? New flours almond or coconut? Which recipe makes the best toast? Thanks.
I am so happy to hear that! You can mix up the flours and try different mixtures. Try to keep to the 2 parts protein and 1 part starch for that same textured bread! visit my daughters site, and go to her Blog section for other recipes :) www.alexshimalla.com Happy GF baking ... and eating LOL!
My sister in law just got diagnosed with hashimotos disease so she's switching he life to gluten free and I am now trying this recipe ! Thank you again , I'm sure half of these people are doing nasty stuff while they eat and are just picking on you! Lol love your attitude because it's true when your a busy mom
Thank you for this video. I recently became gluten-free due to an illness, and the thing I miss most is bread. Now I can try to make some in my previously unused bread machine. I look forward to your bagel video.
Just got my first bread machine and can't wait to try your recipe! Thank you for making the recipe available. I enjoyed your relaxed and warm presentation!
I am guessing it's because you didn't add the 2/3 c dry milk. She didn't say if you leave it out, to add something to replace it. That was my question. If dry milk left out, does it need to be replaced w/ some other dry ingredient?
Thank you. I can't wait to try this out. I've been making my by hand and it's so dry, but i do toast it so not too bad. It would be nice to enjoy an actual sandwich. I'm new to gluten free as I've recently discovered gluten is the cause for my acne. I'm in my 30s and always had deep acne in my cheeks and now they are clearing up. Which is amazing. I do enjoy bread so much so I can't wait to try this out. Thanks again. ❤
I’m so glad you found out the cause for your acne… and now found my bread recipes too! I suggest you also look at the more recent video where I share how I have changed the recipe using different flours! You’ll love them since you are in search of a good sandwich!!! You can look at my website www.jenfiore.com Happy GF baking❤️
I really enjoyed your video. Please please make more we need more people to help us with this gluten free stuff. Some people make it seem so complicated and you broke down. Thanks
I made your bread today, but switched up the flours because I cannot tolerate oat (I used sorghum in place of the oat at 3/4 C and only used 1/4 C of flax). I make my bread in the oven because I do not have a bread machine. The bread rose beautifully as it was baking but then collapsed a little as it cooled. It is still soft and delicious, I just want to know how to keep it from falling. : ) Thank you for the recipe!
Hi Kimberlye! I’m glad you tried to “tweak” the recipe to your needs! Love that! (In my cookbook I put a section for tweaks on each page b/c I truly love that). Anyway- try to reduce the water to 1 1/4 cups and e if that works❤❤❤ let me know! All the VERY best!😊
@@GlutenfreeandME Hello, I made the bread again today with only 1 1/4 C water. It still curved in on the sides slightly, but overall a big improvement! Have you ever reduced the water to 1 cup? (I don't live anywhere especially humid, btw.} Thank you for the help!
@@kimberlye1082no never gone to a cup for the amount of flours in this recipe. But it is tons of fun to play around! That is when you don’t NEED the bread immediately of course😅! I also noticed in the bread machine- if the bread rises fast- it has a tendency to flop a little- like you mentioned your second load did. I’m not a master baker but I like to share my recipes and experience- so of course- I’m happy to share with you ! Have a great weekend!
Loved your video. I heard the accent New York 🗽 Baby! 🤣🤣 I’m just looking for better bread options and never used my bread machine that was gifted. Plus sometimes with being tired from work, my schoolwork, the kids schoolwork, house chores 🤦🏽♀️ I need to start using it. Let the experiments begin!
RUTH!! I love your attitude...YES! Experiment my friend! I am NOT a professional baker nor do I want to be (there are amazing people out there who are running with that). I just always wanted to feed my family some tasty food that won't harm them😋..so experimenting is where it is AT XOOXOX HOORAY!
I'm getting a GI workup this month. Even if my tests come out negative, my mother found out she has a true allergy to wheat, so knowing how to cook gluten free is a plus.
Oh my gosh I hope that you get answers for yourself, and I happy to hear that your mom has found some for herself!!! Best of luck to both of you in your healing journey!
If one doesnt have a bread machine, how long do you reccomend for it to sit to rise and then the temp and time to bake for? Thank you for tge simplicity and full detail instructions!
Ok so made this last night ..............how good you have put my faith back in home made gluten free bread xxx thank you ...you need more vids please xx
This is an old video so I'm not sure anyone is still looking at comments but I have a question. I've made this bread twice now and the same thing happens. When I take it out of the bread machine the whole thing "ungloves" or "uncrusts" and I'm left with two pieces - a shelled out continuous piece of crust and a doughy center. I thought I was just not removing it carefully enough but I saw the same thing happen on the Great British Baking Show where one of the contestants made an oven gluten free bread and her bread "cracked" in the same way. What do you suppose is causing that? Thanks much - I love the video because of the kids in the kitchen. What a cool family.
I am cracking up....I was addicting to the Great British Baking Show over Christmas break. Yes it has happened to me and it is the fast rise of the yeast and it crashes down. It happened so much on one bread machine we had but I have lucked out on this one. If you can, give the recipe a try in the oven: Gluten Free Bread (2 pound loaf) (prefer to use bread machine on 3 hour setting- if using oven, let rise an hour or so then 350 oven for 45 minutes) In this order if using bread machine.. wet ingredients: 3 large eggs ¼ cup oil 1 ½ cups water dry ingredients: 2 Cups Rice flour (we use organic brown)( can use 1 cup white rice, 1 cup brown rice) Favorite lately is: 1 1/2 Cup of Organic Brown Rice and 1/2 cup of oat flour!!!! 1 Cup of Tapioca (can use any other starch flour) 1 teas salt 3 TBS sugar 1 TBS zanthum gum 2/3 cup dry milk (we exclude and it tastes great-does not alter taste or consistency) 2 1/4 teaspoon yeast on top Other Options to original recipe **we also do a recipe were we use 1 2/3 cup of brown rice and 1/3 cup of flax meal in place of the 2 cups of brown rice only. **Have also made a great bread with 1 1/3 cup of brown rice, 1/3 cup flax meal and 1/3 cup of millet (or you can use amaranth) in place of the 2 cups of brown rice only. Happy GF Baking to you (in a British accent- I wish)!
Great job! I have to try this soon! By the way we don't get the calcium we think from pasteurized milk which is the main milk sold in stores. Pasteurization makes calcium insoluble and such calcium is very bad for your bones, teeth and health in general. You can get organic calcium (as soluble and absorbable by the organism, ie human) from collard greens, kale and broccoli etc.. :)
Happy Tears!! This is a great channel! Our son is currently being treated for IBD and ulcerative colitis. Im going to try this recipe ASAP as we are hoping that adopting a GF lifestyle will heal some of his symptoms. Crazy, no celiac but he's low weight gain, mouth ulcers, intestinal ulcers amongst other issues! Thanks for making it seem easy!
So excited for you and your son to try GF eating! I promise it will be easy. I have bread going right now and I sort of timed how long to throw it together with all the product at my finger tips, less than a minute! Heavy Carb week, this is our 5 loaf ! Darn those teenagers eating me out of house and home:) Watch my daughters website b/c today she will be posting this recipe with the updates we have done through the years!! (example: using different flour:) Many blessings and happy GF baking!
Thank you so much for sharing your gluten free bread recipe. I have tried making gluten free breads before with little success. I really love the ease and flexibility of your recipe. I can use whatever flours I have at hand so long as I stick to the 1:2 starch:protein flour ratio! Great job with your recipe and video. Sending love from Australia! xo
This was a very delicious bread recipe. I am very new to gulten free. My family is intollerant to wheat & lactose. Do you have a good recipe for GF Lactose free All purpose flour? Should I use the one part starch to two parts flour method. Thanks
This was incredibly tasty, I used warm milk in place of water because I didn’t have any dry milk. My only problem was that it didn’t rise in the middle. Any idea on why? My bread machine is very old, could that be it? Should I try it in the oven?
YES! We found out through the years that the machine rises it too quickly and then it crashes down:( So what I began to do *which sometimes defeats the purpose of using the machine)...before the spin before the machine rests, I take a spatula and scrape the side and for some reason it helps. and it also prevents us losing anything that clumps!! Hey...Maybe give the recipe a try in the oven!! Here is the instructions my daughter uses, this is the only way she bakes the bread!! www.alexshimalla.com/askingalexandra/ye-olde-faithful Happy GF Baking!
Great video , great bread, I really love your attitude, simple, direct, useful. This is the BEST video for making bread maker gluten free bread i saw. Thank you!.
You are doing a wonderful thing for people. I would like to let you know though that you should always grind your flax seed fresh as once it is ground it begins to break down and go rancid.
+icecreamlady driver YES! Thank you for adding that. I thank God for all the people who remember the things I do not remember to place on these videos or blogs.(LOL) Flax is a great "tool" for our health as long as we use it correctly. We also keep it in the refrigerator when we are no using it too often! Happy and blessed gluten free baking!
You do not advise using the "gluten free" setting but rather the "regular" setting. However, I heard that gluten free breads are supposed to rise only ONE time. Since the regular cycle of bread machines is designed for TWO rising cycles then the bread may not work out properly... am I right? Some machines have a "fast" bread setting that would allow only ONE rise. Should I use that setting instead? What is your input on this issue?
E. Diaz del Campo HI! You know you bring up a great point and I am speaking from my experience with a machine we had years back. BUT to be fair I REALLY should try again. Things have changed so much in the gluten free world, so many things have improved. Just because it didn't work 8 years ago doesn't mean it couldn't be great now. But since I had a loaf that really worked I never re-visited it. I just use the Normal or regular setting for the 2# loaf and I don't change the rise. I might give that ONE rise a try...but remember if it is NOT successful cut that bread up and make garlic bread! Honestly don't waste the flours and the effort. We have had many bad loafs through the years and re-baked them. I don't think I really helped (heehee) but you gave me food for thought and for that I thank you:) ~Blessings to you Happy GF Baking!
awesome. I got a panasonic sd rd250 regular bread maker and am looking forward to gluten-free. I've noticed itching and peeling on my heel skin after eating a regular non-gluten-free loaf. Def. sooo happy i don't need to return my regular bread maker for a gluten-free machine
We love your channel. Can this recipe use organic honey or agave instead of the granulated sugar? If so what measurement? We have 3 kids Also and our middle Daughter (12) recently diagnosed with celiac disease and is super sensitive to gluten. It has been a huge change for us especially my southern Georgia husbabd:-) but have embraced this with grace. This is our 1st try at making our own bread. We are looking forward to making your bagels also. THANK YOU SOOOO MUCH for taking the time to make this channel
Hello there. I am so glad to hear of a supportive family on the road to health. Your daughter will thrive on with this new discovery of Celiac. Truly a blessing for better health and life experience. So excited for your journey! to the sugar....we use organic turbinado sugar ( so no refining and all the minerals are present). We have not used the honey or agave in our recipe because changes Do need to be made and I like the type of sugar we are using. Below I have attached some info that might help with the change to the sugar. When we make recipes from ideas and scratch we keep these in the back our minds while playing:) Happy GF baking and blessings to you all! Baking Chart The agave nectar conversion chart for baking below lists typical measurements. Good cooks know they need to observe the batter in the bowl before them to ensure proper consistency; use your judgment and adjust every recipe according to your observations. Other factors, such as elevation, may affect baking time. You may want to produce a test batch before getting down to serious baking. For all measurements, the general rule of thumb is: • Maintain a ratio of 2/3 of a cup of agave to 1 cup of sugar • Reduce the liquid by 20 percent • Increase baking time by 6 percent • Lower the oven temperature by approximately 25 degrees and watch for burning Agave Nectar Conversion Chart for Baking If the Recipe Calls for this Amount of Sugar... ...Use this Much Agave 1 cup 2/3 cup of agave 3/4 cup of sugar 1/2 cup of agave 1/2 cup of sugar 1/3 cup of agave 1/4 cup of sugar 1/6 cup of agave
Hi, love your LBI sweatshirt! I am from northern NJ and vaca'd in LBI every summer! TFS your recipe, can't wait ti try it! I am new to GF and am having bread withdrawal, lol
You cracked me up!! You do NOT have to be without your bread sister you will begin to appreciate the ones you can eat without getting sick!!!!!!!!!! heehee!
Thanks so much for the information! I cannot find a decent gluten free bread! So aggravating! Could you recommend a brand of bread machine, I’ve been researching and there are a lot of machines and I don’t know what to purchase, thanks again 😋
measure over a bowl....you can collect and reuse the flour/ingredients instead of throwing it away. if you throw it away that is:) I could never use ingredients which have hit the counter top...I look forward to trying this recipe. Thanks
Absolutely! I am a big advocate for feeling good! And part of our happy life is eating without getting sick! We don't have to be professional bakers or chefs to do that :)
hello i made the bread today and i set my machine for 2.o lbs and it was done in 1 hour and my bread sunk. it was soft and delicious but it was really moist. i put it in the bread saver and it stuck together sliced. my husband loved it. Any advice.
Brighteyes Valentin my first try did the same thing. I added a half cup more of the oat flour the third time and that helped. Maybe the humidity where we live :)
Hi there! Thanks for posting the video. I have an old Sunbeam 5895 I have never used and I am going to try this on the "Basic" setting unless you have another recommendation. Meanwhile, I noticed that you use your dry ingredient measuring tools in the video to measure your wet ingredients. I've always been taught to use a liquid measuring cup as the measurements are different. Now I don't know what to do for this recipe! If anyone has any feedback as to how they did it resulting in a good loaf that would be much appreciated! Thanks!
HI! YES!! Use the measuring cups for wet ingredients to get most accurate and best outcome for your baking. Thank you for asking that question. You are spot on! BUT if for some reason you do not have that, don't let it stop you from trying this recipe today. Especially during COVID many people are needed to order on line etc. Through the years I have adopting a more laid back approach to baking based on necessity at the time:)kids, business, and life....so it was whatever was at hand and the quickest for dinner:) The product still came out good, but accurate baking always wins! Now that the house (and life) is a bit quieter, I take my time more! Many blessings to you and happy GF baking. I hope your first try with your machine is a success.
@@GlutenfreeandME Hi there! Thanks for your reply. I did go ahead and try the recipe with the wet ingredient measuring tools. I did have a problem so I am glad I can eliminate that from my troubleshooting. My bread looked good but it was not fully cooked in the center. I did one or two things wrong/different that I can figure out. The first is I decided to replace 1/4 cup of the brown rice flour with with sweet white rice flower. The second thing I did was I cut the bread open while it was still warm. I think it sat in the bread maker warm for awhile before I pulled it out but since then I have read you are suppose to let it cool anywhere from 30 minutes to 3 hours....so maybe letting it rest would have cooked the center??? The bread also had a bit of a strange taste, not sure if that was my own mess up or if the flours are just not for me...or my substitution. If you have any suggestions based on that, please let me know! I would also love any recommendations on thin slicing. I'm not a huge lover of thick bread and my slices were awful - more like banana bread! My next try is going to be in the oven - in fact, do you know, can oven baked recipes be transferred to the bread maker and vice versa in most cases? Sorry so many questions and thanks so much! ( ;
@@LittlePearlsStudio Glad you are trying different things, but yes the 2 things you mentioned can result in sticky bread. Letting it cool thoroughly will also allow you to cut it smaller.Using sweet rice flour will result in sticky bread. It is commonly used for noodles or as a thickening agent. My daughter has only done this recipe in the oven; let it rise an hour or so then 350 oven for 45 minutes). Here is her blog www.alexshimalla.com/askingalexandra/ye-olde-faithful with some FAQ and other combos we have used. I hope this help you. :)
Hey Jen, rewatching your golden oldies! this bread looks fabulous!! I'd love to see you do some bread in the oven for us without a bread machine...just a thought 💭 btw? would it be the same measurements as you used in your machine? Thanks in advance, Adele
YES! I can look into doing that for sure. That is the only way my oldest does this recipe as she doesn't own a bread machine:) Thank you for the idea ❤❤❤
Hey there! I followed this recipe exactly and everything was looking great, it was rising nice in the bread maker etc, once it started to bake it flopped in the middle. Any reason why?
Thank you for the video. I'm going to try this !! Can i substitute dry milk with almond milk (liquid) ? or it should be dry ingredients as well? (e.g. almond mill).
Hi! You can substitute water (1 1/2 cup) with another liquid - like almond milk but if you opt to keep in the dry milk it needs to remain a dry ingredient (in my experience). I would probably say to not replace it with a flour/grain because you may wind up with a dry bread. BUT if you wanted to replace it with an almond milk powder or something that would be good:) For many years we kept in the dry milk but over last the last several years I have omitted the dry milk and the recipe is still great. Happy gf baking. ~Blessings
I needed at least twice the amount of starch and flours to offset the wet ingredients. I never used a bread machine, but the dough shouldn't be sticking to your hand, right? Anyway, it tasted great and for someone who has not had bread for a long time, it was wonderful.
Thanks for this! I will be making this for my good friends who can eat only gluten free foods. I love to bake in my bread machine, so this is gonna be fun! Thanks again!
I’m glad you did!!! Yes you can add some seeds. If you are thinking about buying more than a couple of TBS I would be concerned with some of my other recipes which have less water… those I would tweak the flour. But this one I think you’re safe! Happy GF Baking!
@fredriebel6276 absolutely! Look in the description at the updated -we no longer use powdered milk OR canola oil. Also look at the more updated videos!! That will help and you’ll love the bread!!
Thank you, for the recipe. I enjoyed your presentation. I'm going to my kitchen right now, and I'm gonna give it a try.(my first time) I'll let you know how it turns out. Oh, and I'm going to use the olive oil, because I've heard that canola oil is usually GMO. Wish me luck!
Ohh I really hate that- I am so sorry it is hard to find lately. I have not made this , or rolls, or focaccia without yeast. The only thing I am wondering is if a recipe like the focaccia might be more forgiving with using these substitutes as rising agent. Check this out: www.healthline.com/nutrition/yeast-substitute (Mackenzie below there is a line through the egg and oil portion ..disregard. I have no idea how it got there and I can't seem to remove it. Apologies.) Here is the focaccia recipe. I hope you give it a try:) Stay safe and Happy GF Baking! Focaccia Bread 1 ¾ cup luke warm water 2 ½ teaspoon active dry yeast (or 1 packet) 2 teaspoon sugar 1 egg, beaten 2 Tablespoon olive oil 2 cups brown rice flour ½ cup tapioca starch ½ cup sweet (white) sorghum flour (aka sorghum flour) 2 teaspoon xanthum gum 1 teaspoon sea salt Topping: 1 Tablespoon Olive Oil 1/2 or 1 teaspoon sea salt 1 teaspoon dried basil 1 teaspoon garlic powder 1 teaspoon dried rosemary Directions: -Turn oven on to 250 degrees, when it reaches temperature, turn it off. (***See below**You may desire not to do this step, either way…still great tasting bread) -Using stand mixer with dough hook, combine water, yeast, and sugar. Let stand for 5 minutes. (please note: I have using hand mixer before and it was still delicious. So… if you don’t have stand up or even care to use yours, this still tastes amazing!) -In medium bowl, mix together dry ingredients. -Add egg and olive oil to yeast mixture- combine. -At only ½ cup at a time, add in the flour mixture **Transfer dough to lightly oiled bowl and place in warm oven(not one!) for 10 minutes. -**Optional**Sprinkle corn meal on bottom of 9”x12” baking pan. Place dough on pan and press out into desired shape. (I am not a fan of the corn meal but 3 out of 5 of the family. I have made it both ways and NEVER had a complaint when I omitted it…JUST saying -wink). (Can place in oven again for more rising for another 15-20 minutes. I have flat out omitted this step for my quick, “OOoh my gosh lets have focaccia with that!” kinda nights. But if you have the time for the rising it is delicious! -Take bread out and preheat oven to 350 degrees. Combine topping ingredients and sprinkle over the dough. Bake for 20 minutes or until golden brown. CUT AND SERVE!!!
If you have a local Ocean state Job Lot or another outlet-like retailer that carries non-perishables...check there! I was in the same situation here in mass because of the virus but managed to finally find some in the last place I thought to look. Hope this helps!
Oh goodness no! We love to mix all different kinds of flours. If you would like to stay clear of oat, look into sorghum flour or millet, or honestly stick with all brown rice flour and tapioca. That is what we used originally for years and years. But if your adventurous and want to try those other flours they are great! Here is some info I looked up real quick for you on both of those. **On pizza night, when we have a full house, I make my own "alternative pizza crust" and I use both of those flours, with buckwheat and brown rice and it is to die for!!!! "Sorghum will help to improve the texture of your baked goods. Because it contains 11.8% protein and 8.8% fiber-it will give your breads, rolls and muffins stability and structure. And, many people say sorghum flour tastes a lot like wheat flour." and "Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body's natural tendency towards acidity. Our Millet flour has a light, mild flavor, making it perfect for sweet or savory baking. It lends a delicate cake-like crumb to your baked goods." Happy GF Baking!
Hi!! You do need some type of agent to "hold" the bread together and help with some of the elasticity we miss without the gluten . You can use guar gum instead. I have heard you can use agaragar or psyllium husk.( I have used guar gum in this and it works fairly well and I have used psyllium husk in other recipes and it works well for the binding and elasticity factor:) I hopw this helps. Happy GF Baking!
Thanks for this video. I've just got a bread machine and dying to try this recipe. Does it have to be organic sugar? Also, do you have to substitute anything for the dried milk? Thanks
HI! Absolutely not! You go ahead and use whatever you want:) I have not replaced the dried milk with anything in years. We still make the recipe when the kids come home or I freeze a loaf or 2 to make breadcrumbs. Still works good. You can mix up the flour as well!! As long as you keep to the rule of thumb: 2 parts protein and 1 part starch:) Happy baking with your new machine!!
Hello, I just got my machine, and found your UA-cam. Thank you for sharing. I’m kinda confused about the “one part to two parts” lol.... what if I only want a normal white bread, or wheat bread, what is the exact flour I need and how much?
HI! My rule of thumb for the "parts" of making the bread that has worked for us for the last 17 years has always been 2 parts flour (or protein) and 1 part starch. So if you are looking for white bread...2 cups white rice, 1 cup tapioca flour. If you want to play around with other flours and get a "grainer" bread (lol) I would say, take the 2 cups of rice flour and replace that part...maybe 1 1/2 cups brown rice and 1/2 cup something else:)!! FUN!! Don't forget your zanthum (or guar) gum!! Happy GF Baking!!!
@@GlutenfreeandME Love this recipe but do not have a bread machine. Can I make the bread without a machine and just knead the bread and make an artesian loaf and do everything else?
@@ropaynter4074 absolutely! Here ya go, "Mix all together, mix in yeast that has had time to rise, combined (if you have time you can let it rise for 30 minutes-not required) and place in a preheated 350° oven for 45 minutes. Enjoy XOXO
Thank YOU!!! You are THE sweetest friend to think of your friends! I can say that means a lot to us who have dietary needs!! Keep shining your beautiful kind light!! XOXOOX
Hi! It creates the balance we need between not having it crumble and yet not being too gummy. If you add too much of the starch you might get it too crumble-y. and too much flour might be too dense. ... For my family, when I was in search of a good recipe- I would find 2-3 different recipes (for a different bread, or cake for example) then I would compare their ingredients. I'd look at the similarities, the differences and then I would arrive at the recipe I wanted to tweek or try the way they suggested. :) Happy GF Baking!
Karen Cas NO worries Karen:) You can try the recipe out with the oven. I would just let it rise for 45 minutes then bake for 35-40 minutes at 350. I think it would be great. I have done it many times AND I use this recipe and small variations with the flours, to make buns as well! Good luck. ~blessings and happy gf baking
quick question. .. as a reformed baker who has "turned celiac" I have been experimenting too, gluten free bread is so tacky and after watching this, I think you have a great solution in using a bread machine. May I ask what the brand is?
+Linda McNeil Absolutely! Here is the link to it on Amazon:) It's a Sunbeam. I just bought it again 3 months ago. Our last one lasted for 4 1/2 years, which I think is great for how often it was used:) www.amazon.com/Sunbeam-5891-2-Pound-Programmable-Breadmaker/dp/B00067REBU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage We play around all the time. Some good...some not so good, LOL! Happy GF Baking. ~Blessings
Thank you for answering for me cause I have been nutty busy! Yes it is quick rise I use either Fleischmann's Yeast and SAF. So sorry again for the delay in the response!
Hi John. We do not replace the dry milk with anything. It taste great! That was how we baked it for years then I tried it without because I wanted to removed the lactose for one of my kids for a time. Happy GF baking!
Hi just got my very first Bread Machine and my first bread is being done like they say in their booklet. I was just wondering with your machine you said it takes 3 hours. Just wondering what is your time setting for kneading and rising and baking? The booklet way is only 2 hours and 30 min. I'm really excited to see how this bread turns out. LOL Thanks
Hello! Yes this is a great recipe for the oven as well! Here’s a link to another “quick bread in the oven video” 😃 ua-cam.com/video/V7ttHd01qIc/v-deo.html
![[Rice Bread] Quick Gluten-Free Blender Bread Recipe](/img/n.gif)
In the 10 years since I first posted how much we love this bread, I have shared this video with at least 20 people. I still make this bread and it’s great to easily be easily switch out flours. Still the best out there.
@@kimauger4293 Do you know that you just made my day??!! Thank you so much for sharing, you are very sweet to tell me that!!!♥️. Just an fyi: If you know anybody starting out or maybe someone who want to make GF food for a gluten-free family member- I wrote a cookbook last year called It Just Happens to be Gluten-Free by Jen Fiore
I hope that might help someone starting out or someone who needs some inspo.
@@GlutenfreeandME I will keep that in mind. :)
Thanks for doing this! After a half dozen failed attempts with my new bread machine, i was ready to quit, then i found this video. I followed your instructions to the T, and it came out perfect! Thank you!
@Mike-zm8pm YAY! Thank you for sharing that with me! I am really happy to hear you have a good loaf of bread! If you go to some of the newer videos you can start to play around with the flour too!! Happy GF Baking!
I made this recipe last night in my bread machine - it was a total success! I have made so many "best ever gluten free" bread recipes and they went straight into the trash. What a joy and relief to find your channel, thank you thank you thank you!
I am so happy that you liked it!! i just posted a video doing that recipe with a few tweeks!! ua-cam.com/video/woDej8Lzii8/v-deo.html
I hope you like that bread too!!!
Happy GF baking and Happy New Year!!
I made this loaf today, it is amazing!!!! I used a blend of almond/coconut milk for the liquid warmed up and coconut oil for the oil. I had to add an extra 1/2 cup of oat flour to get the right consistency.
Made this recipe for the third time tonight. Love it!! I did find the first two times for me it was a bit watery/sticky. I added a half cup more of the oat flour and it turned out perfect. I also recently found out I can't have egg whites so this time I put in 4 egg yolks and like I said perfect! Great taste. Thank you so much for all your videos!
A big Thank You from a fellow New Yorker (SI) and celiac. My oven just died and I dug out my bread making machine, not used in ages, and am getting my ingreds out now! Stay well and thanks for making me feel I was back in my old neighborhood! Fern in Minn
My son said that it has been a long time since he has eaten such good bread and said that you deserve a Nobel prize. Thank you very much for sharing your delicious recipe!
I am laughing so hard! I am so pleased he likes it. If there is anything else my new "promoter" would like a recipe for please feel free to contact me dolifeinspired@gmail.com
Since we have been cooking up some serious stuff (and some duds- i wont' share those:) through the last 16 years maybe there is something we can share with you! Blessings!
This is the first Gluten Free Bread recipe that looks edible (most looks like they can be used for a door-stop). I am definitely going to give this one a try. I certainly hope you come back and post more gluten free recipes. Thank you so much for this amazing recipe
This is my favorite recipe for gluten-free bread. On my machine, I put it on the light setting. The medium setting came out pretty dark. It was still delicious. This recipe rivals regular bread. I love it. Thanks so much for posting this video.
I am so glad you are enjoying your bread! I just spoke to someone today who is going to help me and I will try to post new recipes soon!! Stay healthy and happy GF baking.
@@jenshimalla1144 My last 2 loaves didn't rise as much as the earlier loaves. I don't know what I did different. The loaf is pretty dense. Any suggestions?
@@Htrails1952 Hello! To be honest I have always had a variety of results based on the yeast and if it "plays nice" in each bread batch. For years people said that the area we lived in (humid very often) played a part. Could be a factor. There is an article I found about it you might like...www.kingarthurflour.com/blog/2018/06/22/winter-to-summer-yeast-baking.
You can also try it in the oven, if you have the time. Often times it is hit or miss with the perfect balance, since missing that gluten makes our baking a tiny bit more challenging! Ahh those gluten days, so long ago-hahhah! I hope this gave some insight. I have the instructions below in my daughter's blog, if you's like to give the oven a whirl! There is also options for different flours.
www.alexshimalla.com/askingalexandra/ye-olde-faithful
Other Options to original recipe
**we also do a recipe were we use 1 2/3 cup of brown rice and 1/3 cup of flax meal in place of the 2 cups of brown rice only.
**Have also made a great bread with 1 1/3 cup of brown rice, 1/3 cup flax meal and 1/3 cup of millet (or you can use amaranth) in place of the 2 cups of brown rice only.
@@jenshimalla1144 Thanks so much for the reply. I have baked 4 loaves, 2 came out fluffy and moist, almost cake like. (My dog ate one of the good loaves while it was cooling on the counter. I'll never make that mistake a again) the other 2 loaves were more dense and didn't rise as well. It's actually comforting to know you've had a "variety of results." I was thinking about increasing the yeast? I'll check out the article and maybe some of the variations you mentioned. I'm still enjoying eating bread for the first time in years. Store bought GF bread just doesn't do it for me. I appreciate your videos because I'm just learning to bake. Thanks again.
@@Htrails1952 Over 17 years we have had some serious mishaps! LOL. It is comforting to know though, that you can still get a great tasting bread! I have always kept the yeast at 2 1/4 teas. but I have decreased the sugar to 2 TBS. I like the results. I make the bread cool it, lay it on wax paper and put in ziploc freezer bag. They are so each to just grab a slice out that way. Just thought I would share that also, if you go to make 2 loafs again...and put them up higher in the kitchen away from the dog...heehee!!
Love your New York. I'm also from New York and live in Georgia. Will definitely try this recipe.❤
HI FELLOW NY'er!!!! I hope you like the recipe. Since this one has been out I have a bunch of others. Take a look at this more recent bread recipe !! XOXO ua-cam.com/video/woDej8Lzii8/v-deo.html
Happy GF baking my fellow GA friend!
I loved her attitude more than the actual cooking (which was still great)
my son has headaches from wheat products so I am baking bread as I watch you! Thanks for the encouragement. I have the oven on and three loaves ready to go! it may be crappy! lol
God bless you! My family LOVED this bread recipe. I have been experimenting with flours since I first saw this video 2 weeks ago. We have been gluten free for 3 years and are afraid of trying new recipes that flop. I have been inspired to start baking again and I'm unafraid!! hugs and thanks
Your recipe was the first success for me with gluten-free bread! It is delicious, and I got adventurous and began substituting flours (I didn't have oat so I used Quinoa, and today used buckwheat) Also the Graduation cookies, amazing! and today I made focaccia bread with lemon thyme and sea salt as my topping. Wonderful! Thank you so much for sharing these recipes. You are inspiring! Keep posting and I will keep watching. God bless.
Thanks! I tried the 1/3 cup flax and 1 2/3 cup brown rice, and substitute canola oil with coconut oil, and my family loves it! :)
Thank you soooo much for creating this video and sharing your receipe! The bread I made came out perfect!! It's so much better than what I get from the store! And best of all I don't have to pay $7.00 a loaf, eat fresh bread and can make all the customizations I want! Awesome!! Your a life saver, thank you!!!
Thank you so much for this! I have been trying to bake gluten free bread and despite buying a lot of expensive ingredients, weighing and measuring so carefully, kneading in a specific way etc. etc and ended up with nothing but bricks. I made your bread today in the bread machine and it was great! Light and fluffy and yummy!
Last night I made this bread and it came out delicious! I am so grateful!
Love your comments. I put in more salt, and it's still good.
Oat flour, yeah baby 😂😂😂
Thank you for sharing!! I am over the moon when others find GF stuff they enjoy!! THANKS again! XO
Thank you for sharing this recipe, I enjoyed your upbeat personality. It's nice to see family like yours :)
Thank you so much for sharing this recipe! I just tried it tonight and it's the yummiest loaf of bread I've made so far! I'm just starting on our gluten free journey, and so far it's been an uphill battle trying to make gluten free bread. I substituted the flax meal and oat flour for coconut flour and quinoa flour and didn't use the milk powder (due to allergies). Thank you again for sharing this wonderful recipe!!
I am so happy to hear that. Since you bake a lot like us you might like my daughter's website, www.healthyfoodhealthyyou.net she post recipes and more! In a week we will have up our pizza recipe and one version is with alternative higher protein flours. I hope you enjoy them when I post them.
I am a newly diagnosed Celiac. Thank so much for sharing! It really helps us who are new to all this!
This is the best bread ever. It is very easy to make. My son loves this bread. Thank you.
Tried this recipe with my new machine. Lovely. It has a very sponge like texture. Question: To date have you experimented with any other recipes you like? New flours almond or coconut? Which recipe makes the best toast? Thanks.
I tried today and it is successful! I am so happy i can eat bread again. Thank you so much!
I am so happy to hear that! You can mix up the flours and try different mixtures. Try to keep to the 2 parts protein and 1 part starch for that same textured bread!
visit my daughters site, and go to her Blog section for other recipes :)
www.alexshimalla.com
Happy GF baking ... and eating LOL!
My sister in law just got diagnosed with hashimotos disease so she's switching he life to gluten free and I am now trying this recipe ! Thank you again , I'm sure half of these people are doing nasty stuff while they eat and are just picking on you! Lol love your attitude because it's true when your a busy mom
Thank you for this video. I recently became gluten-free due to an illness, and the thing I miss most is bread. Now I can try to make some in my previously unused bread machine. I look forward to your bagel video.
Just got my first bread machine and can't wait to try your recipe! Thank you for making the recipe available. I enjoyed your relaxed and warm presentation!
Thanks! I hope you enjoy the bread as much as my gang does. Don't forget to mix it up with the different flours...enjoy!
God bless you I'm going to try this recipe on Sunday when I go to the grocery store thank goodness I found your channel.
Happy baking. Go to www.healthyfoodhealthyyou.net for lots more!!
~Blessings
I am guessing it's because you didn't add the 2/3 c dry milk. She didn't say if you leave it out, to add something to replace it. That was my question. If dry milk left out, does it need to be replaced w/ some other dry ingredient?
Thank you. I can't wait to try this out. I've been making my by hand and it's so dry, but i do toast it so not too bad. It would be nice to enjoy an actual sandwich. I'm new to gluten free as I've recently discovered gluten is the cause for my acne. I'm in my 30s and always had deep acne in my cheeks and now they are clearing up. Which is amazing. I do enjoy bread so much so I can't wait to try this out. Thanks again. ❤
I’m so glad you found out the cause for your acne… and now found my bread recipes too! I suggest you also look at the more recent video where I share how I have changed the recipe using different flours! You’ll love them since you are in search of a good sandwich!!! You can look at my website www.jenfiore.com
Happy GF baking❤️
I really enjoyed your video. Please please make more we need more people to help us with this gluten free stuff. Some people make it seem so complicated and you broke down. Thanks
I made your bread today, but switched up the flours because I cannot tolerate oat (I used sorghum in place of the oat at 3/4 C and only used 1/4 C of flax). I make my bread in the oven because I do not have a bread machine. The bread rose beautifully as it was baking but then collapsed a little as it cooled. It is still soft and delicious, I just want to know how to keep it from falling. : ) Thank you for the recipe!
Hi Kimberlye! I’m glad you tried to “tweak” the recipe to your needs! Love that! (In my cookbook I put a section for tweaks on each page b/c I truly love that). Anyway- try to reduce the water to 1 1/4 cups and e if that works❤❤❤ let me know! All the VERY best!😊
@@GlutenfreeandME Hello, I made the bread again today with only 1 1/4 C water. It still curved in on the sides slightly, but overall a big improvement! Have you ever reduced the water to 1 cup? (I don't live anywhere especially humid, btw.} Thank you for the help!
@@kimberlye1082no never gone to a cup for the amount of flours in this recipe. But it is tons of fun to play around! That is when you don’t NEED the bread immediately of course😅! I also noticed in the bread machine- if the bread rises fast- it has a tendency to flop a little- like you mentioned your second load did. I’m not a master baker but I like to share my recipes and experience- so of course- I’m happy to share with you ! Have a great weekend!
Looks great. I’m going to try chickpea flour,coconut flour and brown rice flour because that’s what I have now.
Loved your video. I heard the accent New York 🗽 Baby! 🤣🤣 I’m just looking for better bread options and never used my bread machine that was gifted. Plus sometimes with being tired from work, my schoolwork, the kids schoolwork, house chores 🤦🏽♀️ I need to start using it. Let the experiments begin!
RUTH!! I love your attitude...YES! Experiment my friend! I am NOT a professional baker nor do I want to be (there are amazing people out there who are running with that). I just always wanted to feed my family some tasty food that won't harm them😋..so experimenting is where it is AT XOOXOX HOORAY!
i love your no nonsense approach! I'm going to try this recipe
:) I hope you enjoy it!!
Just made this bread. Fantastic. My hubby is GF and I'm not. But this bread is so good I'm going to be eating this from now on!
Jen Thank you its the best GFB I have ever tasted EASY and great tasting having trouble finding your recipes
So sorry I missed this comment. If you are still having trouble...DM me @glutenfreesince03 on instagram and I can send you the recipes:) XO
I'm getting a GI workup this month. Even if my tests come out negative, my mother found out she has a true allergy to wheat, so knowing how to cook gluten free is a plus.
Oh my gosh I hope that you get answers for yourself, and I happy to hear that your mom has found some for herself!!! Best of luck to both of you in your healing journey!
@@jenshimalla1144 Thank you.
If one doesnt have a bread machine, how long do you reccomend for it to sit to rise and then the temp and time to bake for?
Thank you for tge simplicity and full detail instructions!
Hello Mattie-if using oven, let rise an hour or so then 350 oven for 45 minutes. Happy GF Baking.
I made this recipe yesterday, and it was delicious, as a coeliac many thanks homemade tasty bread.
Good spot by your son , re powdered milk
@stevenclarke5606 I am SO happy that you like it! I have newer versions I love too that i hope you try! Happy GF Baking!
Ok so made this last night ..............how good you have put my faith back in home made gluten free bread xxx thank you ...you need more vids please xx
This is an old video so I'm not sure anyone is still looking at comments but I have a question. I've made this bread twice now and the same thing happens. When I take it out of the bread machine the whole thing "ungloves" or "uncrusts" and I'm left with two pieces - a shelled out continuous piece of crust and a doughy center. I thought I was just not removing it carefully enough but I saw the same thing happen on the Great British Baking Show where one of the contestants made an oven gluten free bread and her bread "cracked" in the same way. What do you suppose is causing that?
Thanks much - I love the video because of the kids in the kitchen. What a cool family.
I am cracking up....I was addicting to the Great British Baking Show over Christmas break. Yes it has happened to me and it is the fast rise of the yeast and it crashes down. It happened so much on one bread machine we had but I have lucked out on this one. If you can, give the recipe a try in the oven:
Gluten Free Bread (2 pound loaf)
(prefer to use bread machine on 3 hour setting- if using oven, let rise an hour or so then 350 oven for 45 minutes)
In this order if using bread machine..
wet ingredients:
3 large eggs
¼ cup oil
1 ½ cups water
dry ingredients:
2 Cups Rice flour (we use organic brown)( can use 1 cup white rice, 1 cup brown rice) Favorite lately is: 1 1/2 Cup of Organic Brown Rice and 1/2 cup of oat flour!!!!
1 Cup of Tapioca (can use any other starch flour)
1 teas salt
3 TBS sugar
1 TBS zanthum gum
2/3 cup dry milk (we exclude and it tastes great-does not alter taste or consistency)
2 1/4 teaspoon yeast on top
Other Options to original recipe
**we also do a recipe were we use 1 2/3 cup of brown rice and 1/3 cup of flax meal in place of the 2 cups of brown rice only.
**Have also made a great bread with 1 1/3 cup of brown rice, 1/3 cup flax meal and 1/3 cup of millet (or you can use amaranth) in place of the 2 cups of brown rice only.
Happy GF Baking to you (in a British accent- I wish)!
Thank you. My daughter is celiac and I just bought a bread maker. This is great
YaY!! I hope that you can make some great bread for her❤️ Go see the newer recipes too for easy of cooking and baking for her! Best to you all!!!
Great job! I have to try this soon! By the way we don't get the calcium we think from pasteurized milk which is the main milk sold in stores. Pasteurization makes calcium insoluble and such calcium is very bad for your bones, teeth and health in general. You can get organic calcium (as soluble and absorbable by the organism, ie human) from collard greens, kale and broccoli etc.. :)
Thank you! I am very blessed that I have a family who will eat TONS of veggies with lunch and dinner. Green is the way we go...thanks again:)
Happy Tears!! This is a great channel! Our son is currently being treated for IBD and ulcerative colitis. Im going to try this recipe ASAP as we are hoping that adopting a GF lifestyle will heal some of his symptoms. Crazy, no celiac but he's low weight gain, mouth ulcers, intestinal ulcers amongst other issues! Thanks for making it seem easy!
So excited for you and your son to try GF eating! I promise it will be easy. I have bread going right now and I sort of timed how long to throw it together with all the product at my finger tips, less than a minute! Heavy Carb week, this is our 5 loaf ! Darn those teenagers eating me out of house and home:) Watch my daughters website b/c today she will be posting this recipe with the updates we have done through the years!! (example: using different flour:) Many blessings and happy GF baking!
I am going to try this my mom needs this gluten free, thanks for sharing!
Thank you so much for sharing your gluten free bread recipe. I have tried making gluten free breads before with little success. I really love the ease and flexibility of your recipe. I can use whatever flours I have at hand so long as I stick to the 1:2 starch:protein flour ratio! Great job with your recipe and video. Sending love from Australia! xo
This was a very delicious bread recipe. I am very new to gulten free. My family is intollerant to wheat & lactose. Do you have a good recipe for GF Lactose free All purpose flour? Should I use the one part starch to two parts flour method. Thanks
This recipe is my first attempt at making gluten free bread...OMG it turned out amazingly well!!
I am so please to hear that!
Happy GF Baking:)!
This was incredibly tasty, I used warm milk in place of water because I didn’t have any dry milk. My only problem was that it didn’t rise in the middle. Any idea on why? My bread machine is very old, could that be it? Should I try it in the oven?
YES! We found out through the years that the machine rises it too quickly and then it crashes down:(
So what I began to do *which sometimes defeats the purpose of using the machine)...before the spin before the machine rests, I take a spatula and scrape the side and for some reason it helps. and it also prevents us losing anything that clumps!!
Hey...Maybe give the recipe a try in the oven!! Here is the instructions my daughter uses, this is the only way she bakes the bread!!
www.alexshimalla.com/askingalexandra/ye-olde-faithful
Happy GF Baking!
Anyone else in awe of the two sinks in the kitchen?
Great video , great bread, I really love your attitude, simple, direct, useful.
This is the BEST video for making bread maker gluten free bread i saw.
Thank you!.
You are doing a wonderful thing for people. I would like to let you know though that you should always grind your flax seed fresh as once it is ground it begins to break down and go rancid.
+icecreamlady driver
YES! Thank you for adding that. I thank God for all the people who remember the things I do not remember to place on these videos or blogs.(LOL) Flax is a great "tool" for our health as long as we use it correctly. We also keep it in the refrigerator when we are no using it too often! Happy and blessed gluten free baking!
You do not advise using the "gluten free" setting but rather the "regular" setting. However, I heard that gluten free breads are supposed to rise only ONE time. Since the regular cycle of bread machines is designed for TWO rising cycles then the bread may not work out properly... am I right? Some machines have a "fast" bread setting that would allow only ONE rise. Should I use that setting instead? What is your input on this issue?
E. Diaz del Campo HI! You know you bring up a great point and I am speaking from my experience with a machine we had years back. BUT to be fair I REALLY should try again. Things have changed so much in the gluten free world, so many things have improved. Just because it didn't work 8 years ago doesn't mean it couldn't be great now. But since I had a loaf that really worked I never re-visited it. I just use the Normal or regular setting for the 2# loaf and I don't change the rise. I might give that ONE rise a try...but remember if it is NOT successful cut that bread up and make garlic bread! Honestly don't waste the flours and the effort. We have had many bad loafs through the years and re-baked them. I don't think I really helped (heehee) but you gave me food for thought and for that I thank you:)
~Blessings to you
Happy GF Baking!
awesome. I got a panasonic sd rd250 regular bread maker and am looking forward to gluten-free. I've noticed itching and peeling on my heel skin after eating a regular non-gluten-free loaf. Def. sooo happy i don't need to return my regular bread maker for a gluten-free machine
I really enjoy your videos I just tried your bread and I will let you know how it came out
❤️
We love your channel. Can this recipe use organic honey or agave instead of the granulated sugar? If so what measurement?
We have 3 kids Also and our middle Daughter (12) recently diagnosed with celiac disease and is super sensitive to gluten. It has been a huge change for us especially my southern Georgia husbabd:-) but have embraced this with grace. This is our 1st try at making our own bread. We are looking forward to making your bagels also. THANK YOU SOOOO MUCH for taking the time to make this channel
Hello there. I am so glad to hear of a supportive family on the road to health. Your daughter will thrive on with this new discovery of Celiac. Truly a blessing for better health and life experience. So excited for your journey!
to the sugar....we use organic turbinado sugar ( so no refining and all the minerals are present). We have not used the honey or agave in our recipe because changes Do need to be made and I like the type of sugar we are using. Below I have attached some info that might help with the change to the sugar. When we make recipes from ideas and scratch we keep these in the back our minds while playing:) Happy GF baking and blessings to you all!
Baking Chart
The agave nectar conversion chart for baking below lists typical measurements. Good cooks know they need to observe the batter in the bowl before them to ensure proper consistency; use your judgment and adjust every recipe according to your observations. Other factors, such as elevation, may affect baking time. You may want to produce a test batch before getting down to serious baking.
For all measurements, the general rule of thumb is:
• Maintain a ratio of 2/3 of a cup of agave to 1 cup of sugar
• Reduce the liquid by 20 percent
• Increase baking time by 6 percent
• Lower the oven temperature by approximately 25 degrees and watch for burning
Agave Nectar Conversion Chart for Baking
If the Recipe Calls for this Amount of Sugar... ...Use this Much Agave
1 cup 2/3 cup of agave
3/4 cup of sugar 1/2 cup of agave
1/2 cup of sugar 1/3 cup of agave
1/4 cup of sugar 1/6 cup of agave
love what you do. Thank you so much!!!!! Love your accent and your style of presentation. Hope to see more!!!!!!!!!
thank you for sharing! Please post the bagel video soon. We're dyin' ovahee! ;)
Hi, love your LBI sweatshirt! I am from northern NJ and vaca'd in LBI every summer! TFS your recipe, can't wait ti try it! I am new to GF and am having bread withdrawal, lol
You cracked me up!!
You do NOT have to be without your bread sister you will begin to appreciate the ones you can eat without getting sick!!!!!!!!!! heehee!
Thank you so much for the recipe! I tried other recipes before but this one works great. Thanks!
I wish all you all the best with your baking!! So glad these have worked for you! XO
Thanks so much for the information! I cannot find a decent gluten free bread! So aggravating! Could you recommend a brand of bread machine, I’ve been researching and there are a lot of machines and I don’t know what to purchase, thanks again 😋
sorry I didn't see this comment/question. I have the Sunbeam 5891 2-Pound Programmable Breadmaker. This one has lasted me the longest:)
OMG!! This is the best bread I ever had! Thank you so much😊
bernie medeiros
I made this with vegan was and soy flour. Perfect loaf!
measure over a bowl....you can collect and reuse the flour/ingredients instead of throwing it away. if you throw it away that is:) I could never use ingredients which have hit the counter top...I look forward to trying this recipe. Thanks
Thank You for sharing and speaking up.
Absolutely! I am a big advocate for feeling good! And part of our happy life is eating without getting sick! We don't have to be professional bakers or chefs to do that :)
hello i made the bread today and i set my machine for 2.o lbs and it was done in 1 hour and my bread sunk. it was soft and delicious but it was really moist. i put it in the bread saver and it stuck together sliced. my husband loved it. Any advice.
Brighteyes Valentin my first try did the same thing. I added a half cup more of the oat flour the third time and that helped. Maybe the humidity where we live :)
Thank you so much will try that blessing you and your family
Hi there! Thanks for posting the video. I have an old Sunbeam 5895 I have never used and I am going to try this on the "Basic" setting unless you have another recommendation. Meanwhile, I noticed that you use your dry ingredient measuring tools in the video to measure your wet ingredients. I've always been taught to use a liquid measuring cup as the measurements are different. Now I don't know what to do for this recipe! If anyone has any feedback as to how they did it resulting in a good loaf that would be much appreciated! Thanks!
HI!
YES!! Use the measuring cups for wet ingredients to get most accurate and best outcome for your baking. Thank you for asking that question. You are spot on! BUT if for some reason you do not have that, don't let it stop you from trying this recipe today. Especially during COVID many people are needed to order on line etc. Through the years I have adopting a more laid back approach to baking based on necessity at the time:)kids, business, and life....so it was whatever was at hand and the quickest for dinner:) The product still came out good, but accurate baking always wins! Now that the house (and life) is a bit quieter, I take my time more!
Many blessings to you and happy GF baking. I hope your first try with your machine is a success.
@@GlutenfreeandME Hi there! Thanks for your reply. I did go ahead and try the recipe with the wet ingredient measuring tools. I did have a problem so I am glad I can eliminate that from my troubleshooting. My bread looked good but it was not fully cooked in the center. I did one or two things wrong/different that I can figure out. The first is I decided to replace 1/4 cup of the brown rice flour with with sweet white rice flower. The second thing I did was I cut the bread open while it was still warm. I think it sat in the bread maker warm for awhile before I pulled it out but since then I have read you are suppose to let it cool anywhere from 30 minutes to 3 hours....so maybe letting it rest would have cooked the center??? The bread also had a bit of a strange taste, not sure if that was my own mess up or if the flours are just not for me...or my substitution. If you have any suggestions based on that, please let me know! I would also love any recommendations on thin slicing. I'm not a huge lover of thick bread and my slices were awful - more like banana bread! My next try is going to be in the oven - in fact, do you know, can oven baked recipes be transferred to the bread maker and vice versa in most cases? Sorry so many questions and thanks so much! ( ;
@@LittlePearlsStudio Glad you are trying different things, but yes the 2 things you mentioned can result in sticky bread. Letting it cool thoroughly will also allow you to cut it smaller.Using sweet rice flour will result in sticky bread. It is commonly used for noodles or as a thickening agent. My daughter has only done this recipe in the oven; let it rise an hour or so then 350 oven for 45 minutes). Here is her blog www.alexshimalla.com/askingalexandra/ye-olde-faithful with some FAQ and other combos we have used.
I hope this help you. :)
@@GlutenfreeandME Thanks so much!
Hey Jen, rewatching your golden oldies! this bread looks fabulous!!
I'd love to see you do some bread in the oven for us without a bread machine...just a thought 💭
btw? would it be the same measurements as you used in your machine? Thanks in advance, Adele
YES! I can look into doing that for sure. That is the only way my oldest does this recipe as she doesn't own a bread machine:) Thank you for the idea ❤❤❤
The videos are so amazing! Thank you sooo much! ( and the oat flour makes it good!)
Hey there! I followed this recipe exactly and everything was looking great, it was rising nice in the bread maker etc, once it started to bake it flopped in the middle. Any reason why?
It flopped in the middle because you need more flour or less water.
Thank you for the video. I'm going to try this !! Can i substitute dry milk with almond milk (liquid) ? or it should be dry ingredients as well? (e.g. almond mill).
Hi! You can substitute water (1 1/2 cup) with another liquid - like almond milk but if you opt to keep in the dry milk it needs to remain a dry ingredient (in my experience). I would probably say to not replace it with a flour/grain because you may wind up with a dry bread. BUT if you wanted to replace it with an almond milk powder or something that would be good:) For many years we kept in the dry milk but over last the last several years I have omitted the dry milk and the recipe is still great. Happy gf baking.
~Blessings
I needed at least twice the amount of starch and flours to offset the wet ingredients. I never used a bread machine, but the dough shouldn't be sticking to your hand, right? Anyway, it tasted great and for someone who has not had bread for a long time, it was wonderful.
Thanks for this! I will be making this for my good friends who can eat only gluten free foods. I love to bake in my bread machine, so this is gonna be fun! Thanks again!
XOXOOX They will appreciate you and your sweet heart!
I have just found your channel. Can you add seeds this or do you have to change the amount of flour first?
I’m glad you did!!! Yes you can add some seeds. If you are thinking about buying more than a couple of TBS I would be concerned with some of my other recipes which have less water… those I would tweak the flour. But this one I think you’re safe! Happy GF Baking!
Please do more I've just started doing gluten free and so far not having much luck on bread. Thank you.
Thank you so much. Best bread I have ever made.
I have celiac and dairy allergy but I am going to try this without the powdered milk and see if it works
@fredriebel6276 absolutely! Look in the description at the updated -we no longer use powdered milk OR canola oil. Also look at the more updated videos!! That will help and you’ll love the bread!!
@fredriebel6176 here’s the link to updated bread ua-cam.com/video/V7ttHd01qIc/v-deo.htmlsi=Zw1Ueiil9UkGUoOd
Thank you, for the recipe. I enjoyed your presentation. I'm going to my kitchen right now, and I'm gonna give it a try.(my first time)
I'll let you know how it turns out. Oh, and I'm going to use the olive oil, because I've heard that canola oil is usually GMO.
Wish me luck!
Wow that's Owesome, looks great! Thanks for sharing!
Wow that's Owesome, looks great! Thanks for sharing!
Love your LBI shirt! I am currently at a loss for yeast because of the Corona Virus, any alternative tips for this recipe?
Ohh I really hate that- I am so sorry it is hard to find lately. I have not made this , or rolls, or focaccia without yeast. The only thing I am wondering is if a recipe like the focaccia might be more forgiving with using these substitutes as rising agent. Check this out: www.healthline.com/nutrition/yeast-substitute
(Mackenzie below there is a line through the egg and oil portion ..disregard. I have no idea how it got there and I can't seem to remove it. Apologies.)
Here is the focaccia recipe. I hope you give it a try:) Stay safe and Happy GF Baking!
Focaccia Bread
1 ¾ cup luke warm water
2 ½ teaspoon active dry yeast (or 1 packet)
2 teaspoon sugar
1 egg, beaten
2 Tablespoon olive oil
2 cups brown rice flour
½ cup tapioca starch
½ cup sweet (white) sorghum flour (aka sorghum flour)
2 teaspoon xanthum gum
1 teaspoon sea salt
Topping:
1 Tablespoon Olive Oil
1/2 or 1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dried rosemary
Directions:
-Turn oven on to 250 degrees, when it reaches temperature, turn it off. (***See below**You may desire not to do this step, either way…still great tasting bread)
-Using stand mixer with dough hook, combine water, yeast, and sugar. Let stand for 5 minutes. (please note: I have using hand mixer before and it was still delicious. So… if you don’t have stand up or even care to use yours, this still tastes amazing!)
-In medium bowl, mix together dry ingredients.
-Add egg and olive oil to yeast mixture- combine. -At only ½ cup at a time, add in the flour mixture
**Transfer dough to lightly oiled bowl and place in warm oven(not one!) for 10 minutes.
-**Optional**Sprinkle corn meal on bottom of 9”x12” baking pan. Place dough on pan and press out into desired shape. (I am not a fan of the corn meal but 3 out of 5 of the family. I have made it both ways and NEVER had a complaint when I omitted it…JUST saying -wink).
(Can place in oven again for more rising for another 15-20 minutes. I have flat out omitted this step for my quick, “OOoh my gosh lets have focaccia with that!” kinda nights. But if you have the time for the rising it is delicious!
-Take bread out and preheat oven to 350 degrees. Combine topping ingredients and sprinkle over the dough. Bake for 20 minutes or until golden brown.
CUT AND SERVE!!!
If you have a local Ocean state Job Lot or another outlet-like retailer that carries non-perishables...check there! I was in the same situation here in mass because of the virus but managed to finally find some in the last place I thought to look.
Hope this helps!
If you don't use the "gluten free" setting, which mine doesn't have. Do you use the Basic setting? ...or which setting do you use?
Yes! Mine has a GF setting and I found a while back I preferred the bread on the basic. My machine is the 2# loaf basic. Hope that helps. 😉😃
you can leave the eggs out since you are putting flax in and do applesauce for the oil instead of canola
You recipe looks delish and i can't wait to try, but what do you recommend for egg substitute?
Made this recipe today. Love it! So good
Thank you for this been meaning to try it but I have been scared. Can I just use Oat Flour only?
Oh goodness no! We love to mix all different kinds of flours. If you would like to stay clear of oat, look into sorghum flour or millet, or honestly stick with all brown rice flour and tapioca. That is what we used originally for years and years.
But if your adventurous and want to try those other flours they are great! Here is some info I looked up real quick for you on both of those. **On pizza night, when we have a full house, I make my own "alternative pizza crust" and I use both of those flours, with buckwheat and brown rice and it is to die for!!!!
"Sorghum will help to improve the texture of your baked goods. Because it contains 11.8% protein and 8.8% fiber-it will give your breads, rolls and muffins stability and structure. And, many people say sorghum flour tastes a lot like wheat flour."
and
"Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body's natural tendency towards acidity. Our Millet flour has a light, mild flavor, making it perfect for sweet or savory baking. It lends a delicate cake-like crumb to your baked goods."
Happy GF Baking!
Do you need to add the xanthan gum? I cannot have this in my diet. If it is needed, can I add a substitute?
Hi!! You do need some type of agent to "hold" the bread together and help with some of the elasticity we miss without the gluten . You can use guar gum instead. I have heard you can use agaragar or psyllium husk.( I have used guar gum in this and it works fairly well and I have used psyllium husk in other recipes and it works well for the binding and elasticity factor:)
I hopw this helps.
Happy GF Baking!
Glutenfree and ME I tried the Psyllium Husk & it seems to work.
@@SherriWallauer-po9zd That is GREAT news. I love that Psyliium Husk has the fiber component TOO!!
Thanks for this video. I've just got a bread machine and dying to try this recipe. Does it have to be organic sugar? Also, do you have to substitute anything for the dried milk? Thanks
HI! Absolutely not! You go ahead and use whatever you want:) I have not replaced the dried milk with anything in years. We still make the recipe when the kids come home or I freeze a loaf or 2 to make breadcrumbs. Still works good. You can mix up the flour as well!! As long as you keep to the rule of thumb: 2 parts protein and 1 part starch:) Happy baking with your new machine!!
@@jenshimalla1144 Thank you Jen! I've got all the ingredients in now and looking forward to making a loaf with my son on Friday. :)
Do you have suggestions on what to do when someone doesn't have a bread maker?
Absolutely!! Here is a link to a more recent bread video and in the description has the oven suggestion 👍💜💜
ua-cam.com/video/V7ttHd01qIc/v-deo.html
Hello, I just got my machine, and found your UA-cam. Thank you for sharing. I’m kinda confused about the “one part to two parts” lol.... what if I only want a normal white bread, or wheat bread, what is the exact flour I need and how much?
HI! My rule of thumb for the "parts" of making the bread that has worked for us for the last 17 years has always been 2 parts flour (or protein) and 1 part starch. So if you are looking for white bread...2 cups white rice, 1 cup tapioca flour. If you want to play around with other flours and get a "grainer" bread (lol) I would say, take the 2 cups of rice flour and replace that part...maybe 1 1/2 cups brown rice and 1/2 cup something else:)!! FUN!! Don't forget your zanthum (or guar) gum!!
Happy GF Baking!!!
@@GlutenfreeandME Love this recipe but do not have a bread machine. Can I make the bread without a machine and just knead the bread and make an artesian loaf and do everything else?
@@ropaynter4074 absolutely!
Here ya go, "Mix all together, mix in yeast that has had time to rise, combined (if you have time you can let it rise for 30 minutes-not required) and place in a preheated 350° oven for 45 minutes.
Enjoy XOXO
Thank You so much my friends have Celiac and I didn’t know what to do so thank you I will make bread for them
Thank YOU!!! You are THE sweetest friend to think of your friends! I can say that means a lot to us who have dietary needs!! Keep shining your beautiful kind light!! XOXOOX
I love your recipe. I wil try to make it. Thanks!
What happens if you don't put that 1 part starch in and just 3 cups of brown rice flour? Thanks!
Hi! It creates the balance we need between not having it crumble and yet not being too gummy. If you add too much of the starch you might get it too crumble-y. and too much flour might be too dense. ... For my family, when I was in search of a good recipe- I would find 2-3 different recipes (for a different bread, or cake for example) then I would compare their ingredients. I'd look at the similarities, the differences and then I would arrive at the recipe I wanted to tweek or try the way they suggested. :)
Happy GF Baking!
Wonderful. I will definitely bake this bread,I have yet to find a delicious GlutenFree sandwich bread in stores, TY!
How did your bread turn out? ٩(●˙▿˙●)۶…⋆ฺ
Hello. I haven't baked the bread yet since I haven't purchased a bread maker. But it is on my list to bake.
Karen Cas
NO worries Karen:) You can try the recipe out with the oven. I would just let it rise for 45 minutes then bake for 35-40 minutes at 350. I think it would be great. I have done it many times AND I use this recipe and small variations with the flours, to make buns as well! Good luck.
~blessings and happy gf baking
Will do thanks!
Thank you for all your recipes. I have a Black and Decker bread machine model 2200,, and now I have a reason to use it. Your videos are a great help.
quick question. .. as a reformed baker who has "turned celiac" I have been experimenting too, gluten free bread is so tacky and after watching this, I think you have a great solution in using a bread machine. May I ask what the brand is?
+Linda McNeil
Absolutely! Here is the link to it on Amazon:) It's a Sunbeam. I just bought it again 3 months ago. Our last one lasted for 4 1/2 years, which I think is great for how often it was used:)
www.amazon.com/Sunbeam-5891-2-Pound-Programmable-Breadmaker/dp/B00067REBU?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_search_detailpage
We play around all the time. Some good...some not so good, LOL!
Happy GF Baking.
~Blessings
Thank you. Great recipe. Can you tell me what kind of yeast you used? I missed it. Thx
she uses a quick rise yeast. I have been using this recipe for 3 months. It's great.
Thank you for answering for me cause I have been nutty busy! Yes it is quick rise I use either Fleischmann's Yeast and SAF. So sorry again for the delay in the response!
Thank you for this video. Since you are no longer using dry milk. what do you use instead?. Thank you.
Hi John. We do not replace the dry milk with anything. It taste great! That was how we baked it for years then I tried it without because I wanted to removed the lactose for one of my kids for a time.
Happy GF baking!
Thank you for that piece at the end if one more person calls it a fad im gonna scream
agreed. I have vestibular migraine so I have food elimination times 100. i need everything fresh and real
Hi just got my very first Bread Machine and my first bread is being done like they say in their booklet. I was just wondering with your machine you said it takes 3 hours. Just wondering what is your time setting for kneading and rising and baking? The booklet way is only 2 hours and 30 min. I'm really excited to see how this bread turns out. LOL Thanks
Katherine Garcia
2.5 she said is ok too
I don't have a bread machine, but can I mix this by hand and knead the dough?
Hello! Yes this is a great recipe for the oven as well! Here’s a link to another “quick bread in the oven video” 😃
ua-cam.com/video/V7ttHd01qIc/v-deo.html