Table of Contents:
Gluten Free Bread Recipe The BEST you’ll ever taste!!!
Video taken from the channel: einekleinewitch
The Best Gluten-Free Baking Mix
Video taken from the channel: Chibo
The BEST gluten-free healthy BREAD recipe!
Video taken from the channel: TUVA
Best Bread Machine for Gluten Free Bread (2020 Buyers Guide)
Video taken from the channel: Freshnss
Easy to make Gluten Free Bread
Video taken from the channel: Nathalie • GlutenFreeMe
How to Make Gluten-Free Bread with Caputo Gluten Free Flour (Fioreglut)
Video taken from the channel: Orlando Food Sales Inc
THE 4 BEST SOURDOUGH PROOFING TECHNIQUES FOR INCREDIBLE OVEN SPRING
Video taken from the channel: The Bread Code
Delicious gluten-free bread used to be hard to come by, but these 10 best gluten-free breads deliver on both taste and texture, according to nutritionists.When buying gluten-free bread, carefully read the ingredients list and, if possible, steer clear of any that have lots of preservatives and artificial sweeteners. You can buy gluten-free bread pre-baked or in a mix if you want to experiment with baking your own at home.This loaf is made with a gluten-free mix of sourdough, millet, buckwheat, quinoa, sunflower and flax seeds, and honey.
Our kitchen team thought it was neither too dry or rubbery, two common qualms.10 Best Black Teas 2020 Made from the leaves of a shrub called Camellia ; 10 Best Crackers for Cheese 2020 Whether you’re planning a get together at your place, ; 10 Best Lactose Free Milks 2020 According to statistics, up to 60% of the entire ; Best Licorice 2020 Licorice root is an extract that is often used ; 10 Best Truffle Oils 2020 Made by infusing oil with truffle essence, truffle oil.June 19, 2020 10 Ideas for Enjoying Three Bakers MaxOmega Gluten-Free Bread; June 8, 2020 Gluten Free Crostini with Prosciutto and Grilled Peaches; June 3, 2020 [Gluten Free Sandwich Ideas] Pizza Pocket Sandwich on Three Bakers Large Slice Bread; May 26, 2020 Summer Food Ideas – Mexican Taco Jars & Orange Spritzers.This list of 8 packaged kinds of the best gluten free bread available is primarily for U.S. residents who are already inclined to buy some bread in a store or online.
If you absolutely refuse to buy gluten free bread, or refuse to order anything online, then this list may not be very useful to you.Gluten-free all-purpose flour is typically made from a mix of ingredients often including tapioca flour, sorghum flour, and brown rice flour. The blend, which often includes potato starch, xanthan gum, or guar gum, is specially formulated to behave as closely to regular flour as possible.The 3 Best Gluten-Free Flours for Baking and Cooking We tested different brands in a variety of recipes to find the best (and most versatile) gluten-free flours.The bread machine features 16 pre-programmed menu options, including gluten-free and low-carb settings, plus recipes to help you achieve the perfect loaf.
Loaf sizes: Three sizes up to 2 pounds.This was the only brown bread of the mixes I compared. Glebe farm also offer a white gluten free bread mix.
The bag was labelled as being wheat free, gluten free, dairy free, soya free, egg and yeast free! There was also a small comment mentioning that gluten and wheat products were packed in the same building.This page was updated in February 2020.
Best gluten-free bread to buy in supermarkets. Genius soft brown farmhouse. Traditionally, sourdough is made when flour is mixed with water and the mix is rested for a lengthy period at room temperature to allow bacteria to.This bread maker from Sunbeam is equipped with a large screen that shows you the settings and makes it easy to choose the best options for the type of bread you’re making. The machine is easy to use and has intuitive button controls.
Patience is required when browsing the market for a sufficient bread maker that supports gluten-free bread. We are going to take a look at five of our highest recommended products that provide a mixture of quality and value to the customer. This particular type of appliance is somewhat different than your typical product. Bread makers are [ ].Gluten Free Sandwich Bread Mix Easy Bake, Grain-Free, Dairy-Free, Paleo Friendly Baking Mix by Other Foods 2 Pack 3.5 out of 5 stars 41 $13.79 $ 13. 79 ($0.82/Ounce).
The Best Gluten Free Bread Recipe. I have found it! Yep, this is hands down the best gluten free bread recipe that I have ever tasted! Now I’ve had plenty of experience with gluten-free bread recipes, I mean I did write the book Gluten-Free & Grain Free Bread.
List of related literature:
| |
| from Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor | |
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| from In Search of the Perfect Loaf: A Home Baker’s Odyssey | |
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| from Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap | |
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| from Living Gluten-Free For Dummies | |
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| from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking | |
| |
| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. | |
| |
| from River Cottage Gluten Free | |
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| from Simply Good For You: 100 quick and easy recipes, bursting with goodness | |
| |
| from Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook | |
| |
| from No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain |
126 comments
I like that Dutch oven you are using can you provide details on the brand? Many thanks!!
Do you have a video about why you use the 1:5:5 ratio for your starters? I’d love to learn more about it (shouldn’t it technically be 5:5:1?? Lol)
I’m a sourdough newbie. I’m confused. If I’m baking a 70% hydration recipe, does that mean my starter has to be at 70% too? I hear many YouTube hosts saying that most starters are 100% hydration so that’s what I started with. I’ve been having trouble handling a very loose dough. I’m wondering if my 100% is too thin. I would be sehr dankbar for any hilfe you could give:)
Can a similar dough be made without sourdough starter? I just want to make a simple active dry yeast dough but with a high hydration. 80% or whatever it takes to get an open crumb.
Too bad that I didn’t see this video last year before our visit to Hamburg, I would have said Moin to all the people that I crossed. Hamburg is a beautiful city and I love Elfie so much, such a beautiful building.
Great video! you are very skilled and fun to watch. I get a big spring. My bread is good. But I do not get the size of bubbles you get! (BUBBLE ENVY!!!!) So I am experimenting with different things to get it. I actually use a very similar timeline to you. But I do not use as high of hydration. When I have been up around 80% the bread does not get anywhere near the oven spring I am used to getting. Thanks for the great video!
Mein Brot hat kein Ohren(ein richtiges quatschfest)…Moin Moin auf Kloppenberg
Just here to say that if you are not gluten intolerant you don’t have to cut down on it! It’s not unhealthy, they are just proteins (helthier than animal proteins). But the point is if you stop taking gluten your intestine will adapt itself to your new diet and you could become some sort of intolerant. By the way, nice video as always����
Thanks for the great video! I’m also located in Germany, and was wondering where you find flour with 15% protein? I looked at all the usual supermarkets (REWE, Aldi, Tegut) and DM, and the best I can find is 12%.. Thanks!!
GM… I have a question… why my dough slighly down when I am scoring it? and loose air from the hole where I score it??? Is it a sign of over proofing???
Thanks for the great video. At last I understand your freezer technique that you have aluded to before. One thing I have been experimenting with lately is longer and longer ‘retard’ timing, I like the idea of preparing two breads and baking them on subsequent days to get fresh bread each day. I do notice a small amount of rise in my fridge though, usually within the first few hours, but for a bread that spends say 36 hours in the fridge there isn’t a correspondingly greater rise. For such long retard timings, do you think there would be any benefit to shaping a little earlier, putting it on the top shelf of the fridge for some time, and then onto the bottom shelf for longer storage? Oh, and thanks for the lovely music that you added to your ‘montage sequences’.
Great video I have real bread pan envy!!! The Challenger dutch oven is made for the job (but just a little bit pricey:( )
But how does this recipe compare to the $6 a loaf, price wise?
NIce video, thanks! I have a question regarding diastatic malt. Would it speed up the maturation process? How much should be used? I’m looking for a sourdough bread recipe that’s done in a single day, so mixing in the morning and baking in the evening.
I have a question about sourdough.I’ve finally got a good process down and I’m getting excellent spring and ears. My question is after letting cool my bread is a bit sticky is that normal for sourdough?
Can i use lemon and baking soda instead of Yeast.
And Chia seeds instead of Xanthum gum.
??
What about those bakers who less the dough in the frig for 24h? ��
I did watch your video a second time. What I’m finding is that when I put it in the fridge I could leave it for 24 or 36 hours no problem I would not be over proofed….. my fridge is cold.
Years ago I made sourdough and I bought a wine cooler that was set at 13C. And I developed procedures around the 13° see everything was very slow even the bulk was done at 13° C. Total time would be near two days.
I also agree with you that is very difficult to use the poke test on high hydration dough. The poke test is a tool that is my opinion is not very reliable. Today a majority of you tubers are obsessed with 80% hydration. In the 70s I work for about a year just south of San Francisco and fell in love with sourdough. Do you know most of those bakeries we’re about 70 to 72% hydration. Almost never went to 80.
I personally like to stay at around 67% hydration for most bread flour but if I do put some whole wheat or rye then I do take it to around 72.
Occasionally I do flirt with some 80° hydration’s or even higher but you really do need a screaming hot oven.
OMG I have dutch oven envy, all I want now is that challenger pan.
Great tutorial. I was disappointed about not having enough oven spring. I’ll try again following your advice. Thank you.
But Moin Moin sounds much cuter than only one Moin, only this way no one will think I’m local…
Didn’t know the freezer technique. Definitely have to try this. Now that I finally have a holder for my blade, do you think it’s crucial to score very deep or that the angle is more important than the depth? Thanks!
This is amazing info and you are a fantastic teacher, dad jokes and all.
Hi, nice job may I ask two things:
1st: what is this baking pan you have and where it is from?
2nd: do I see it correctly that you mix rye starter with wheat flower! Does this work?
thanks for any reply
best
Michael
Hello i have kings Arthur gluten free flour i wish to make English muffin and i saw your video thinking to follow your recipe to make English muffin in (in your recipe) the pan is that ok?
Nice loaf and very good info. I’m about 7 loaves into my sourdough journey, and very new still. Thank you very much for your video and stay safe!
So you liked the freezer trick 😉 It’s perfect when you can’t wait those hours in the fridge, it makes the loaf a bit easier to score and the impact of cold against super heated oven makes the bread explode as it happened in your video:D
As you said, the only downside (or not) is that it doesn’t develop that extra sourness of long fermentation processes… but some people don’t like that flavor (I love it).
For that kind of “strong” flour, I would recommend you trying 80% hydration, a bit more sticky but definitely possible. Take it as a challenge for next time 😉
Your videos are so helpful! What kind of flour do you use on the counter?
Another great video. I was doing the combined method but my dough was too active in the fridge. So I changed the setting from 4°C to 2°C and problem fixed ��
Have you ever added wheat germ to improve protein content of a flour?
I enjoyed very much your video. The direct method, leaving everything at room temperature takes a lot of skill. The second method with the cold overnight fermentation is almost bulletproof if you don’t over bulk ferment in the first place.I am at 24C in my kitchen that means I can almost do it by time 4 hours bulk and and 1 to 2 hours in the Bannetton than 6 to 24 in the fridge
Hey, I ve developed the hybrid method too hahaha but I just get the dough into the fridge for 2h and bake it
How can I show you the results I got using your tips?! I evolved a lot in no time! Thank you for sharing! You are great
Hi there fellow German! I am living in Colorado at 8000 feet and the altitude and dryness is killing my sourdough! I have really fast rises, followed by collapses. My dough over-proofs even in the fridge overnight. Low hydration dough is not so much an issue and my bread comes out great, but with higher hydration it gets trickier. All your tips are great, but a high and dry environment such as mine adds additional challenges. Any suggestions?
This looks so good. I’ve never made homemade bread and will definitely try this recipe. Thanks for posting!!��
You are very genuine and thank you for your work. You ooze generosity and kindness, without being stupid. A rare occurrence! I am enjoying your videos very much. I am in the middle of England, baking for charity, and your vidéos are a great help. I am Swiss and would be very keen to know about your take on Rye walnut Pain Valaisan on sourdough which would be very nutritious for people who live in the street. Thank you in advance if you have any advice. But not in a hurry of course. Good things take time.:)
I like your Dutch oven. Can you tell me which company it is??
Also please do a series on sprouted flour, the next big thing. Very different fermentation times and other tricky things to make it right. I failed most of the time with it.
Beautiful! Thank you for having shown the texture inside the machine while kneading. My first attempt was way too liquidy and resulted in a failure. I have seen quite few videos for gluten free bread and can honnestly say, yours is the best!
Thank you so much!
Greeting from Montreal Canada!
I found this video interesting. I have also made a post on simple recipes. Visit https://healthforspecial.blogspot.in/2012/08/recipes-for-taste-buds.html
What is the hydration of the recipe in this video? Nice job!!
Commenting from Lake County, Florida: can we use these same techniques for forming baguettes? And since baguettes are smaller amounts of dough, what tips can you suggest for bulk fermenting the portions all in one large batch instead of bulk fermenting the portions separately as you suggest in some of your other videos?
Yeah u are really correct about protein %, especially with whole wheat! I used a different brand of wheat flour and it was lower than before… I used the same hydration and of course it came out more flat! Always better to start with lower hydration, and can always add water after!
If you have some questions and need help on your dough, feel free to drop a comment on this video here. I will be busy this weekend but will answer to all of them as soon as possible. Happy baking! Cheers from Hamburg.
grazie per il video
qual è la ricetta?
qualità degli ingredienti
2020 Buyers Guide to the Best Bread Machine for Gluten Free Bread:
1. Zojirushi BB-PAC20 Home Bakery Virtuoso Bread Maker Review 0:35 https://amzn.to/2P2EUBD
2. Breville BBM800XL Custom Loaf Bread Maker by Breville Review 1:51 https://amzn.to/2HB3o0k
3. Panasonic SD-YR2500 Bread Maker with Gluten Free Mode Review 3:05 https://amzn.to/3bL32SK
4. Cuisinart CBK-100 2-Pound Programmable Bread Maker Review 4:26 https://amzn.to/2SWeK4o
5. Hamilton Beach Bread Maker 2 Pound Capacity Programmable Review 5:46 https://amzn.to/2SPUUYJ
6. Aicok 2 Pound Programmable Bread Machine with Gluten Free Setting Review 6:57 https://amzn.to/2HvCHKu
7. Automatic Bread Maker Machine with 17 Settings Including Gluten-Free by KBS Review 8:21 https://amzn.to/37ztLOX
8. Oster Expressbake Bread Maker with Gluten-Free Setting Review 9:28 https://amzn.to/2HttQZU
9. Rosewill RHBM-15001 2-Pound Programmable Rapid Bake Bread Maker Review 10:37 https://amzn.to/32244Wd
Avoid – COSVII Programmable Bread Machine with Gluten-Free Setting Review 12:18 https://amzn.to/39J4VOg
UP-TO-DATE RANKINGS (2020): https://freshnss.com/best-bread-machine-for-gluten-free/
4:40 “Short girl problems?” Pss! Maybe what you tried to say is “high table problems”. ��
Im impressed with the shape of the loaf.often gf loaves sink
Mumsigt ❤️ synd det är så långt att ”snippa över på en kopp kaffe & macka �� du har inte i några frön?
Just nu är jag besatt av sesamfrön så jag har det i nästan allt ����
Hahah That Intro����
Amazing Vid! I Tried The Recipe And Was So good!!����
the unofficial theme with you singing was better the original one what followed it, loved the dance when you put on the apron, good to hear you sing again, the bread looked soo good
I find it interesting that she is gluten free but on the wall behind her is a beer plaque.:-)
MIller High Life!
Since I am pretty much Vegan, the cup 4 cup flour is ruled out, Great demonstration on your comparison. Thanks.
Great Video, all these flours have xanthan gum in them. Why do you add additional 1 1/2 tsp of xanthan gum? Thanks!
Rice flour has gluten in it. ALL GRAINS have gluten in it. When you pick up a ‘gluten free’ product it is only referring to one specific type of gluten that has been rigorously tested over the years, but there are thousands of different types of gluten all of which are found in grain that have not been properly studied, some not even at all.. If you are gluten intolerant you need to avoid ALL grains and not just the products that say gluten free. Its a hard choice to make and fact to swallow but its the truth. People should in general not eat any form of grain.
To sum it up gluten will damage your gut and your gut has 80-90% of your immune system in it and when that gets compromised it causes an endless list of conditions. Gut problems are the root cause of all other forms of degenerate conditions.
Hi, you use 11.5 oz of the mix. How many cups would that be? Ps I love that you compared all 3. I’ve been GF for a few years and I’ve never actually baked so I was excited to see this video.
A friend of mine is trying to use the measure for measure to make gluten free pancakes and is trying to work with the xantham gum in it. How can he successfully use the measure for measure as a pancake recipe?
I have a back of the King Arthur Flour Gluten Free, the recipe that you used here to you think that would work for hot dog buns?
I made this recipe yesturday and thankfully it turned out very good. Just got a new bread maker with Gluten Free function so doing a learning curve as my first loaf was a flop. But this one was 2 thumbs up! Thank you for the Video. I will be making this one again and again. I also didn’t have Coconut Milk on hand but I had some Almond Milk. So it worked equally as well.
I’ve never cooked gluten free before. How does the taste compare to regular wheat rolls?
If you have celiac be very careful with quinoa and millet flours. They can cause a celiac reaction.
Is there a site I am able to print this recipe? It looks so delicious and I like to try making this gluten free bread. I will also have to buy a bread maker. TY��
17:07 Until you mentioned Hamburg I would have bet that your german accent in english is of a kind of hessian type.
Aww man! My daughter can’t have dairy. I can find substitutes for the egg, but the Cup4Cup has milk powder ☹️. I really want to find a good roll recipe for her.
Seriously thank you for these. Someday I’ll get all my baking troubleshooting sorted out and these videos really help
xanthum gums cause digestive problems and flax seeds contain a neurotoxin that interferes with vit B absorption
The reason your dough is too thick is the way you are measuring the flours. Gluten free flours can not be scooped in the cup. They have to be spooned into the measuring cups. If you will do that, there will be no reason for having to add extra liquid. Hope that tip helps. I will try your recipe. Looks great!
why didn’t you just program our machine to kneed for 10 min rise for 1 hr and then bake for 1 hr??????
My question is “Would this bread not hold it’s shape without the eggs”? All my GF bread rises then flops I never use eggs!
i should have read the ingredients before thinking this was good Too much sugars, millet is a Wheat, & contains Yeast So won’t be making this bread.
I followed the same receipe other than using chickpeas flour instead of sorghum flour. It got baked as per the home bread maker bakes. But the taste was not good. Once I bought a gf bread flour but that wasn’t good enough to eat.
i prefer the kneeding with my hands and the baking on my oven.
if I leave the bread in fridge and eat over 3 days will it dry the next day as I finfd all the GF breads I have made and I made many they are always dry the next day.I am searching for a secret to make it so it does not dry the next day.is yours like that?
I have a question, I don’t have bread flour where I am, I have Pillsbury Bread Flour (Enriched), can that be used, since it’s enriched? Appreciate an answer:)
This bread is very good did not have sorghum so i used soy flour. made in bread maker. turned out really good.
Gluten isn’t a flavor, you can’t “taste” gluten free items. It’s texture and used widely and overly now to as a type of binder or such. But taste. Nope
I am sure this is great but I have celiac and I was determined to still enjoy food and not get left behind and I found 1 to 1 FLOUR its certified gluten free and amazing. It’s a regular flour replacer meaning you use the same amount of this gluten free flour as you would with reg, which means you can make all your favorite things still all same ingredients just change the flour!!! They even sell it at some Walmart’s it’s anywhere from 3.50 to 4.50 for 3 cups but this way you don’t have to buy all the ingredients and save money!!! Everyone should know about 1 to 1 Flour if you are doing a gluten free diet for whatever reason it’s a life changer I have made Bread, Fried Chicken, Onion strings, Cakes, and even Pie Crust! It’s amazing!!! Google it you can prob find it online, my mom buys it in bulk of 5 lb bags, it’s cheaper bigger. But yeah just an FYI I think everyone should know. Life changer, I had to switch to gluten free so I wouldn’t die and I refused to not be able to eat good food still so hope this helps:)
kim, this bread really is good. I have followed several recipes over the last three months of my glutenfree life and so far, hands down, yours is the best. Tried teff gf bread, substituted with other flours in yours and other recipes to make it rice free. BUT never could get the taste of your actual recipe. Thank you for sharing. I used coconut milk without any substitutes this time and it was ver good. Great recipe!!
What is the make of the Dutch Oven you use here? I have never seen one with 4 handles and at the sides of the lid. Seems so much better than the single knob on the top that I have. Thank you.
The honey is enough sweetener, and if it is not, then you don’t need to eat the bread. American’s put sugar and too much sugar in every thing we eat.
first time making bread in my oster bread maker and I need help. I followed a gluten free recipe found on-line and looked at it like 20-30 min in and it looked sooooo soupy!!!!!!!!!!! Did I do something wrong? I had to substitute some things, but I did follow the recipe. Plz someone help me if u can thx:)
i made this bread but instead of using potato starch i used the amount of that in more tapioca! so yummy.
You should go to WooPep if you’d like to make diet better guys.
I’ve tried store bought gluten free bread and it’s fucking disgusting and bitter, I tried homemade and it was also pretty dense and gross. Bread is almost half of my diet ;(
I bought the Xanthum gum but after I bought it, I read about the negative digestive side effects. Maybe it wouldn’t be a problem for me but I’ll have to try a substitute. Maybe ground flax seed.
I stumbled across this recipe a week ago and tried it Saturday… one word, “AMAZING”. Although I let the bread go through my full breadmaker cycle and it still came out brilliantly.
Read Gluten free bread review on my blog before you buy. Go to jasonreviews. com/gluten-free-bread-review/ Thanks. Hector.
Read Gluten free bread review on my blog before you buy. Go to jasonreviews. com/gluten-free-bread-review/ Thanks. Hector.
Thank you for your sharing and time I was sick for 25 years stomachache Until 2008 Dr. find out that I am celiac I went to diets in few day all pain was gone I am great full and thank you again for this recipe today I’m waiting in one hour is rising I can’t wait to tell you I’m sure it’s good
I feel sorry for those people’s complaining instead to be appreciated and grateful those people never be happy in their life always they See
negative and they’re always receive the negative this is my experience I tried it in life it is reality you don’t have to believe it but it’s true just like when you say the sky is not blue you can say anything you want but the reality cannot change sorry to say I am not happy to see these people complain Ok be back ������
Chia seeds and Flaxeeds can replace the xanthum gum that you used for the binding purposes. Xanthum causes breathing and lung problems, constipation, bloating and excessive gas. I suffer from irritated bowel sndrndrom (IBS)and Xanthum gum, guar gum contribute to people that suffers IBS and IBS long term can cause colon cancer.
Tried this bread recipe and we love it! Just recently went gluten free (feeling better after only a few weeks!) and your bread recipe was the first that I tried. Where can I find more of your recipes? I found your GF poptarts recipe on another channel.
for a vegan bread how should I replace eggs? do you know if 1 Tbs of flax meal with 3 Tbs water per egg will work?
What is the name of the special cast iron Dutch oven I’ve seen you use that has a wheat frond design on top and special handles? Who is the manufacturer please? Love your videos, information & presentation! Thank you.
Thank you for making the gluten flour in this video. And the explanations about the bread maker were very helpful
Can whisk the ingredients with a machine and put it in the ovan?
Use a cooking thermometer: A Temp (115-125) is good.
Its about $6.00 at most stores. Looks like this one…
Most Walmarts have them.
http://s7d9.scene7.com/is/image/BedBathandBeyond/79343445858758p
Most machines have a “Basic” setting that runs threw once (1). Other settings will go threw twice (2) like the gluten free setting.
What I found is gluten free bread the more you mess with it, the more it becomes harder faster. So running it threw twice makes the bread a bit harder.
Have fun and try something new with your machine, you may find the bread you really like.
Oops. There’s a typo in your recipe when you’re spelling xanthum gum. It’s really Xanthan Gum. I wonder if the correct spelling will improve your search hits and bring you more viewers. Happy thoughts. Thank you.
Thank you for taking the time to make this very well made and informative video.
Looks fabulous, do you know about how many calories are in one slice?
Thank you, Kim. Great video. Which model of Hamilton Beach is your bread maker?
That bread looks DENSE. There is no way it’s better than Glutino! Why do people pretend like dense gluten free bread is normal? It’s not!
Microwave? That is not consistent with eating healthy. Thank you for your work and sharing.
Hi, I am wonder if you are going to make another video about gluten-free bread ��, thank you for the video ✌
Tried several version and my husband weren’t impressed. I am so looking forward to trying this one. Heading to Amazon to get the ingredients:D THANKS!
hi,
if you wanted to add to the bread some ingredient such as garlic, beets or similar. In what step should I do it?
That seems like a lot of expensive ingredients. After you buy all those ingredients what is your cost per loaf?
The loaf looked beautiful! I can’t wait to try this. Thank you for such a well done cooking video. You’re pleasant to watch.
Interesting idea with #4. Did you notice a significant difference in taste with that bread?
Great idea. You can also search Google for Delicious Desserts Perfecta Solution for more ideas on gluten free bread machine recipe.
Once again, such an entertaining video; and it includes food so it couldn’t be better. ��
This recipe seems amazing. This is one of the rare situations where something healthy looks delicious. I want to try it so badly now haha. Thank you for sharing the recipe. ����
(And those songs were My number one and Euphoria haha)
Microwave ovens have been banned in Russia. We might want to ban them here. They destroy the food and make it cardboard
I’ll have to try that. This is the one I currently use and LOVE! https://youtu.be/GYY8uFZqo3I
I like her reaction after trying it.
“Mmmm someone get me some water MMMmmGood please this shit turned my mouth to a desert MMMde-lish! it has the density of a black hole”
HAHAHAHAHAHA
I followed this exact recipe and even used the same brands. Coincidentally I own the same breadmaker too. But my dough didn’t rise at all.
I purchased brand new yeast for this too!:(
I love it! I just tried gluten free No Knead Bread Recipe in a dutch oven, and no it didn’t turn out, still edible but to hard. let me know if you find a recipe for gluten free in a dutch oven inside of the oven.
You probably have over $50 in ingredients. How many loaves will this yield?
also i take the bread pan out of the machine when i pour in ingredients, in case they spill, you don’t want them all over in the bottom of your machine.
the best way to melt coconut oil is to put jar in hot water. it gets to a liquid at about 76 deg.
I thought “yeast was a no no for gluten intolerant people”, so is there a substitute for yeast? Yeast is a no-no for candida also. Is there a way to prepare bread w/o yeast?
You’re not gluten intolerant. You’re intolerant of our nasty, hybridized wheat grown in the USA. You may want to check out jovial foods Einkorn wheat, which is an heirloom grain that is several thousand years old. The people who saved this wheat from extinction have a gluten sensitive child and they figured out what I’ve known to be true. It’s not the gluten. It’s the wheat. Einkorn, as well as most Italian flours(check amazon.com) are not over hybridized so they all contain fewer chromosomes then our American Wheat contains. I buy most of my italian wheat flour, except Einkorn, from amazon.com. Einkorn I buy directly from Jovial because I can get free shipping and the price can’t be beat if you buy it in bulk.
1 in 1750 people have celiac sprue. Why all the hoopla about gluten?
I tried this recipe and it was a disaster like all the other gf breads I have made. I wish someone would actually give me a good recipe that works and tastes good! Does anyone out there have a recipe like that?
To make gluten-free sourdough bread, prepare the sourdough starter in advance and substitute it into your favorite gluten-free bread recipe.
You should really try to just warm things up on your stove….microwaves are not good for you….I know don’t breath the air…but wherever you can make a change…every little bit helps
Thanks for this! At around 7:39 I looked up and thought, “Hmmm I’m sure I don’t have anything in my microwave”, then I realized it was your one beeping:). Thanks again, that bread looks yummy. I think my next gadget will be a bread maker.
That is very expensive…each of those flours (except the rice) average $6.00-$8.00 a bag….ridiculously expensive….I’m “intolerant” also, but I just cut the bread out….none of the substitutes taste as good, anyway
Beautiful loaf! Used dissolved quick-rising yeast and it grew like crazy in 30 minutes and surprisingly stayed very high.
Question: Is it supposed to be slightly wet??
I am a fit 55 year old mail that just discovered my problem with wheat so I love your info. Now to something more impt. I would have married you in two months. tell the boy to man up. What a wonderful woman, what is your number Lol. Paul