You all absolutely have to try this bread. I cannot speak highly enough about its texture, taste, and ease of making it. It has that soft texture that is so familiar. Not crumbly at all!

We served it to our guests over Christmas and we all loved it. It's better fresh than after a couple of days but you don't have to toast it, you don't have to freeze it. It's simply delicious.

So thank you Laurie for this wonderful recipe. I really hope more people will try it and love it as much as we do!

http://www.recipezaar.com/190906

I added my review to glutenfreegirl's.

Great! I can't wait to bake it for my 6yo celiac daughter. Thanks!

Sounds good. I'll have to try it.

Oh my gosh, this sounds easy enough for even ME.

Two questions.....what is garfava flour - - I assume I can get it at my health store? and also, what type of vinegar did you use?

I can't wait to try this!

Garfava is a combo of garbanzo and fava beans. I just have garbanzo so will be trying it with that. On second though maybe I'd better mix it with something so it won't be too beany. I'll have to think on that.

I'm assuming the vinegar is white vinegar.

I didn't use garfava flour. I used brown rice (superfine) and sorghum and it was wonderful. I did use the flax seed (DH is trying to lower his cholesterol and it was recommended as a supplement so this was a happy coincidence).

I usually use cider vinegar so I probably used it this time. I'm sure white is fine too.

Also, the milk can be somewhat warm - I asked Laurie before I made it the first time - but room temp is fine. If it's too warm it cooks the eggs!

Good luck. I hope it turns out as well for you as it did for us.

Has anyone tried this recipe in the bread machiene? It looks like it would work?

I was inspired to try this bread tonight after reading the posts. It is wonderful! I used 1 cup superfine brown flour, and 1/2 cup sourgum (no garafava). I don't know what it will be like tomorrow, but the taste and texture still slightly warm from the oven is fabulous. My teenage son, who does not have celiac and eats gluten outside the home, said it was better than regular bread, which I take as a true compliment. Thanks so much for the recipe!

You're welcome!!!!! This makes me SO HAPPY!

Thanks! Now I can use that Garfava flour that I bought and didn't know what to do with. I just hope it comes out well without the eggs and milk. I usually sub in flax meal for eggs but since it already contains flax that might be overkill. Will try it with the Ener-G egg replacer.

Thank YOU! You really deserve the recognition!!!



ps - for anyone who might make the same mistake I did, the first ingredient "gluten free flour" should not include any xantham gum (if you use some prefab gluten-free flour like I did)- the batter gets really thick and the bread is dense! Just stick to your favourite flour blend!

Y'all have inspired me to try this bread. I am not a "baker" and have always relied on Pamela's Amazing Wheat Free bread mix.

1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal

Of the above flours/starches, how was the 1 c rice flour and 1/2 c sorghum flour substituted? Please post exactly what you used. Thank you!

For the 1 1/4 c gluten free flour I used:
-----------------------------------------------------
1/2 cup superfine brown rice flour
1/4 cup tapioca flour
1/2 cup sorghum flour


For the 1/4 cup garfava flour I used:
-----------------------------------------
1/4 cup sorghum flour

(I have never used garfava flour before so had none but have a LOT of sorghum!)

(for cornstarch, potato starch and flax seed I did not substitute)

Instead of 1 1/4 bups gluten-free flour and 1/4 garfava flour, I used 1 cup super fine brown flour (Authentic Foods) and 1/2 cup sorghum. Potato starch, cornstarch and flax seed meal was unchanged. I also had the eggs at room temperarture, and used milk heated for 30 seconds in the microwave.

This sounds delicous.. do you think it will work in the bread machiene sorry I asked this alreday I wasnt gonna try if its an oven only deal? I just love my machine

I've made it in the machine, too. Just use your machine however you normally do the gluten-free breads. I know they're all different, and I always yank out the kneader for the second time around. Good luck!

Okay, got mine rising as I write! Combined exactly as orig. recipe. I am going to bake one version in the oven
and next time I am going to try it in MY new Zojirushi X20, using the gluten-free setting.

*anticipating with glee* *hope dd loves it*

i've got this bread rising in the oven also----can't wait to try it!!

OK all you bread makers out there- I made this bread last night and it turned out really great. I've been cooking gluten free for my husbnd for 18 years and still have my share of flops when it comes to bread; mostly because I still insist on trying to improve it. But after last night, I'm ready to quit experimenting because this is about as good as it gets.

I used warm milk for the liquid; and like one of the other members, I didn't have garfava (or at least I couldn't find it) so I also substituted it with 1/4 c sorghum flour. For the gluten-free flour blend I used the gluten-free gourmet blend of rice, tapioca, potato starch.

I used a 9 x 5 pan, but mine rose full height in about 45 minutes (vs the 80 minutes mentioned in the recipe) This may have been because I always use the 'quick rise yeast' for all my baking or maybe it was the warm milk. I also use my oven for rising by preheating to 200 and then turning it off.

Baked it 40 minutes at 350, but tented with foil after 10 minutes because I like a lighter, softer crust. By the way, I read somewhere that using milk instead of water when making bread makes for a softer crust -and its true.

The end result was a perfect loaf....no sags, no concaves, cooked consisently completely through, nice tender crust, not too hard or tough. The texture reminded me a lot of the regular whole wheat bread you buy, but with a homemade taste. It was soft and springy. It was the perfect accompanyment to a big kettle of homemade potato soup.

I hope you all have a chance to try this recipe. I'm sold enough that I am going to mix up several individual bags of just the dry ingredients (except yeast) so all I have to do is add the the wet, mix and bake.

Regards,
Kay

Thank you!

Okay, the flavor of the bread is great. But I goofed. The loaf is all mis-shapened on the top *sigh*, which is why I got a bread machine, heh heh.
But tell me.....it seems like whether out of the oven, or in a bread machine, the gluten-free breads I bake are always a little gummy. Am I not
baking it long enough? I go by the recipe, but this seems to happen. Thanks for any suggestions, or is this just a characteristic of gluten-free
bread that we will have to live with?

Was this gummy too? There are two breads I always bake, this being one, and neither are ever gummy... The only time I had a gummy bread was when I made pumpkin bread once because I had a lot of pumpkin left over and I threw it all in.. Haha. But to avoid this, cover the top with foil, and lower the temperature, about 10 minutes before it 'should' be done, then bake it for about 20 more instead.

Sorry so many questions do you find the water or milk working better??

When I use a bread machine I alway brush down the side of the pan while it is mixing so all the flour gets mixed-in. Then when it is down with the rising process I alway smooth out the top so it bakes evenly. You will get an uneven top if you don't.
hope this helps

mamaw

I tried this recipe in my Zoj-X20 and it came out wonderful! I also do everything mama does for a smooth look.
I really like the texture to this bread. Here are the settings I use on my machine:
Warm: 10 minutes
Knead: 18 minutes
Rise 1: off
Rise 2: off
Rise 3: 55 minutes
Bake: 55 minutes

The texture was the best I've seen. This will really hold up well to the PBJ treatment. No crumbling!

I brought a freshly-baked loaf to a couple I met recently and they were just so excited. The (Celiac) woman said it had been years since she'd had a slice of bread that wasn't previously toasted.

She was diagnosed after years and years and years of illness and after literally being sent home to die. Very sad story. She was just so happy to be diagnosed as a Celiac. Can you imagine? I guess sadly many of you can indeed imagine.

Anyway, it made me feel really good to be able to share this bread with this couple.

mamatide.

Did you mean you used brown rice for the gluten-free flour and sorghum for the garfava? Would you please let us know exactly what you used for all the flours listed in the original recipe?

Thanks. lm

See my post #13 under this thread for what I used. The short answer is yes.

I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas.

I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories.

If someone that has some sorghum flour would be so kind as to look at the label and let me know, then I could figure out what to sustitute it with.

Thanks, lm

I'm looking at my bag of Authentic Foods Sorghum FLour Superfine -- for a 3 TBSP serving size, there are 2 g of Dietary fiber, 6g of Sugar, and 2.6 g of protein.

I bought mine at the local health food store in Needham Massachusetts -- places that stock Authentic Foods brand flours should be able to order it as well. I think you can also order it from Twin Valley Mills.

I buy my sorghum flour from the gluten-free bulk section of my HFS.

for those questioning that flour, i don't even use it in the original mix. it's a flour, not a starch, though.

I buy Bob's Red Mill sorghum flour from the gluten free store in my area.

Yes I have to chime in this is awesome bread!! I bake a loaf about once ever week and a half and it is sssoooo good. I make it just like it is, but I add sunflower seeds and sometimes nuts!!

Thank you again Laurie!!!

Okay, I was taking a break from the great gluten-free bread baking project this week as I've been getting a little frustrated with all the flops...but you've inspired me to try again. I even found garfava flour while doing my regular grocery shopping at Kroger, so maybe that's a good sign Of course it's just dawned on me that I'm missing cornstarch, so it might have to wait until tomorrow.

Anyway, I have one very critical question as this seems to be my biggest challenge. What's the best way to replace the eggs? If I use Ener-G, exactly how much do I use to replace 2 eggs and 2 egg whites?? And should I actually "mix" the egg replacer and water, then add to other ingredients, or should I add egg replacer powder to the dry ingredients and increase the water??? It seems everywhere I look for advice, there's a different suggestion, though so far none of them had resulted in success.

Either way, I'm actually looking forward to trying this, so at the very least you've given me renewed hope.

it's the equiv. of three eggs. i make this eggless for myself.

I've made this a couple times vegan.

I think I need to bake it a little more as it is a little gummy but my children love it and so do I. I've been using Annalise Roberts bread mix (1 cup) and her muffin mix (1/2 cup). I think next time I'll stick totally with the bread mix and see if that makes a difference.

I also used 3 egg equivalent for ener-g egg replacer.

It doesn't turn out with a rounded top but none of my homemade breads have. They still taste good though.

for what it's worth, my actual original recipe did call for the egg-replacer instead of the eggs.

does the bread taste "beany"? i bought some chocolate chip cookie mix once, and when i made the cookies, all i could taste was that bitter chickpea flavor. i've been very hesitant have anything to do w/ bean flour since.
i am excited though to try this bread, as i just got a full time job, and was looking for something to take w/ me for lunches!

Can someone tell me if there is a difference between "Flax Seed Meal" and "Milled Flax Seed"? If so, where can I find Flax Seed Meal at? Thanks so much. I can't wait to make this bread.

how is the recipe w/o any flax? i am thinking of making it today, but don't have flax stuff....

I haven't used the garfava flour. You can use any combo of gluten free flours.

Thanks Laurie and Andrea for the egg replacer info. Now I'm *really* excited

Check out my new avatar! It's a picture of Lorka's bread, but I baked it!

I made it exactly like the recipezaar recipe (I used eggs and milk) except the baking pan had about the same volume, but rather than 9x5 it was 11x4.

I think it tastes good, but the test will be whether Ty eats it and the real test will be whether Ty's dad, a self-proclaimed bread addict, likes it.

Oh my, this is sooooo.... GOOD!
I thought I was eating wheat bread!!!

My darling husband has voluntered to quit having bread in the house, bless him. I offered to bake him some gluten-free bread and since so many were raving about this bread recipe, I gave it a try. Unfortunately, I let it rise too much and it fell after I took it out of the oven, but we sliced it anyway and then toasted it.

Did I say this was really good!!!??? I could sit down and eat half a loaf all by myself. I think he'll be happy with this substitute. He especially likes whole wheat and this tastes so much like it, and it has the fiber he wants.

I used only water (no milk), used arrowroot instead of cornstarch, and used flax meal I had ground myself (flax seed in a blender - works like a charm). It really has too many eggs for me, so I'm going to try it without and see what happens. I can't use Enger-g egg replacer because of the corn it. Any suggestions from you eggless bakers?? It already has flax, so probably can't use that.

Hi,
We are eggless as well. One good eggless option is to use some applesauce as a binder, but you still need another rising agent. Here is an egg replacer recipe. It calls for baking powder, so here is a recipe for corn free baking powder. Hope this is helpful.
Amy

Egg Replacer
1½ tbsp water
1½ tbsp oil
1½ tsp corn free baking powder (see below)
Combined ingredients replaces one egg

Corn Free Baking Powder
¼ cup baking soda
½ cup arrowroot flour
½ cup cream of tartar
Blend well and store in refrigerator in an airtight container. Mix before each use. Eack 1½ teaspoons is equivalent to 1 teaspoon of baking powder.

Well I thought I would add my two cents in about this bread recipe!!!! In one word it was wonderful.I had so many flours that wouldn't by themselves make a recipe of anything so I just used all these different flours . I wasn't sure what I would end up with plus I'm not a wonderful bread maker.... I don't know what got into me but I experimented & it was soooo good. My husband ate half the loaf !!!! By the way he is not celiac. So I made a hit with the bread. The real test was with the kids ..... when they got to eat a slice they raved about how soft it was....there went the other half loaf....
The best thing about it for me was it is so easy....

hope you all try it.

mamaw

I've ordered some sorghum flour just so I can try this recipe! Yum, I can't wait....this many Celiacs can't be wrong

Yep, it's good. You can use any flour combo. I use Annalise Roberts flour combo since I have some mixed already. I just added some amaranth but haven't tried that loaf yet.

Is it really that good????

I'm missing bread and want to make some (I'm going to bake my gluten-free pantry mix first. BUT....) is it really good? REALLY????