@@GlutenFreePlantaste Thank you I actually found a conversion chart. I put the oven at 400 degrees F. and it turned out pretty good although a little moist on the inside, after toasting the slices it was perfect. This recipe is genious!! I shared with my IG family and they responded really well. I'm so glad I finally found a GF and yeast free recipe! A lot of people don't realize yeast is actually MSG in disguise! Thank you so much!
@@freelyashley2874 Hi Ashley, I'm just seeing this reply! (YT don't always alert me of comments🤷🏾♀️) I'm happy to hear that you got on well with making the bread and thanks so much for sharing my recipe. Take care.
You seriously deserve an award for this! No yeast, gluten-free, soy-free vegan, what in the world is happening? It looks just like bread, it's soft, bouncy, not filled with loads of salt?! Thank youuuuu! Can't wait to try this!
I made this today and it's absolutely delicious. Much better than the dry, mouth clogging flavourless gluten free stuff you buy in the shops that costs a fortune. Thank you for the recipe, I'll be making my own bread from now on.
Thank you for this recipe- I couldn't get gram flour so used chickpea flour, I also couldn't get brown rice flour so used white rice flour and it turned out great- thank you once again for sharing x
You mention your gram flour is a mixture of yellow split pea flour and chickpea flour. All the gram flours I have found are only made from chickpea flour and no split peas. I’m wondering if only chickpea flour would work.
Dried peas, chickpeas, lentils, brown rice, etc. could be put through a grain mill to achieve flour. There are the manual types as well as an attachment for stand mixers on the market. I l recently looked into them, but am still doing a cost-benefit analysis.
I've followed every step without chang8ng any ingredient and i'm impressed with the result. I have tried dozens of gluten free bread receipes and this this the best gf bread i've baked myself. Exactly as you said it has a beautiful crust; great crumb structure! Thank you😊
This is fantastic, the best gluten free recipe I have tried, and I have tried so many. This is so easy and so simple with no funny ingredients. Lovely toasted, tasted just like homemade bread. Thank you for sharing this recipe ❤
Oh wow im so pleased to have found this, being on a gluten free and now a candida diet i was so much wanting to make some toast, now i can, thankyou thankyou, for a simple recipe with clear instructions, i cant wait to ,make this.
2 years later and still making it, I add garlic powder and mixed herbs to make an even tastier savoury loaf which is so tasty done as toast, also one level teaspoon of of marigold gluten free and yeast free powder into the mix. I have one question though, should one only of been using whole husk and not the powder type?
I screenshot the recipe then couldn’t find the video again. I winged it all wrong and had zero expectations. I baked the blob and have to say…omgododness!!! Cutting off ends and toasting it was the first real toast I have had in ages! Nutty and crunchy and soft in the middle. Now I found your video again, will do it correctly.
Can you give the measurements as in the video you say we can access the amounts (of flour etc) on your website but omitted to give the website address. Thabks
where can i find your webpage along with a link to print out this recipe along with instructions, i got as far as send a message typed it in but there was no send option?
May God bless you. Thank you for such an amazing recipe. This recipe is a relief to say the least. How long does this bread keep for on the counter? And can I freeze it? If so for how long?
Hi, I freeze it soon after making the bread, either same or the next day. One of my friend said it goes bad after 3 days, so keep this in mind if you choose not to freeze it.
Beautiful! How can I sub the carbonated water..? Not supposed to consume it.. but need a vegan gluten-free dairy free recipe… can I use yeast..? With the same ingredients..?
Yes, yeast should work. I've never tried it with yeast, but can't see why it wouldn't work. You may need to omit the baking powder if you're using yeast. All the best.
Hello, I made this bread, i followed exactly same measurement and ingredients but it was moist and sticky inside. Any thought should I change next time?
Hi Vijay, It could be a number of things, but it sounds like the bread wasn't baked all the way through. You make need to adjust the time by a few minutes according to your oven.
Hi - if anyone who has done it can share the measurements ie, how much gram flour and brown rice flour? I’m assuming it’s 1 cup of flaxmeal??? Thanks so much.
Hi,! I love this recipe. but i have a question. can i replace the baking powder? because i am looking for recipe that do not use any of yeast or baking powder. can i use baking soda?
Question: For the gram flour, you mention a mixture of yellow split peas and chick peas. When I look gram flour up online, it only lists chick peas as an ingredient. Is there a brand you would suggest or should I make it from the peas directly? Also, is there a specific kind of chick pea that you use? I would really appreciate any information that you could give on the topic. Thank you!
Hi, Doves Farm is a good brand. The one I use comes in a yellow package. I can't remember the name of the brand. I wouldn't recommend making your own flour unless you have the equipment to make it super fine.
You could try buckwheat or red lentil flour. I haven't tried either, but it's worth a shot. That's what I would use if I couldn't have chickpeas. I hope that helps.
Ok so i made it, for some reason adding the sparkling water all 550 mls caused the whole mix to be far to soft so i just added bit more of the dry ingredients and baked. it Maybe my measuring cups and spoons wern' t accurate. . Anyways it turned out fine, stayed soft till i used it . all.
Hi Susan, Thanks for letting me know how you got on with the recipe. After mixing, if you leave the dough to sit. The flours absorb the liquid and make the dough workable. In the video, I mentioned the time to leave it to sit before shaping the loaf. Nevertheless, I'm glad it worked for you.
@@GlutenFreePlantaste Yes i did leave to sit as said but it wasn't going thick as shown, as i said probably my cups and measuring spoons not accurate i bought recently. I will add less sparkling water next time or add slightly more dry ingredients. Im really so grateful for this recipe. Its delicious with a coating of flavoured oil including garlic granules brushed over a slice or 2 and then grilled and a slice of bacon on top of each.
Hi Susan, I'm just seeing this comment. Ahh, I see. Yes, I have two sets of measuring cups and there is a difference in the measurements. Using a scale gives the most accurate measurements. I've include both cups and gram measurements because a packed cup weigh differently to a loose scoop. No worries- I'm glad you like the recipe.
Your journey is my journey! So many failed attempts, too wet, too dry, too thick, too chewy. I've made a few inedible GF breads ending in the trash. I want to THANK YOU for sharing your recipe!!!
I'm going to be honest here. I'm sketched out to use flaxseed now because their like apple seeds you don't want to eat too many of them because of the cyanide. I see it being used in a lot of healthy recipes and idk how much is too much 😬
Hi Freya, I've never heard about flaxseeds having cyanide. But I hear your reservation, I haven't done any research but I'd like to think you'd have to eat a ton of the seeds to get a negative reaction.
Hi Kemion. Looks like a great recipe! Did I miss the part in the video about oven temp? Fan forced? Also when you say to turn 180 degrees half way through cooking do you mean just turn the baking tray so the other side of the bread faces the front of the oven or do you mean turn the bread itself over? I looked for the recipe to print on your website and couldn't find it? thankyou so much :-)
Hi Honni, Thanks. The oven temp is 180°, I have a fan oven. I turned the oven tray so that the other side of the bread was facing the fan. The recipe will be on my website on Sunday. In the meantime, please see the description box for the recipe. Thanks for watching 🙂
Thank you for an honest take on gf bread-making! It is definitely a journey! What other flours have you found to be essential that have worked? it’s quite difficult to get brown rice flour and gram flour in my Country, so wondering what I could substitute those for? Also does your finished loaf freeze well, either whole or sliced?! Thank you! 🙏💗
I couldn't find Brown rice flour so I made my own. If you have a glass blender, or a coffee grinder, even a cheap kind, just throw some brown rice in there and in 1 minute you'll have brown rice flour.
Thank you!!! That would be a great idea, except for the fact that there are higher reported arsenic levels in brown rice (it’s actually more than in white rice!) so finding alternatives substitutes to use are never a bad idea! ❤
That Gluten Free Bread looks Yummy. It's not easy to make. ☺️ Looks like minimum ingredients. I always want to slice warm bread...😁 May have to try this.
Lol Jamie. This is actually minimal for homemade GF bread. I could have included yeast or a sourdough starter. They are more technical and time consuming. Yes! Slicing freshly baked bread is so tempting.
I’ve made this twice, both times it was raw and dense inside, what am i doing wrong?? 😢 I really need it to work but it was inedible both times. I’m clueless
Hi, Sorry to hear that. I don't know where you're going wrong, are you following the recipe and time for baking? I know quite a few people who have made and continues to make the bread with no issues.
@@GlutenFreePlantaste yes i have followed exactly the same things both times it was raw inside and tasted majorly of chickpeas. The outside crust was perfect though
Thnx for an honest review, not enough of those these days .. btw dont use chickpea flour when making bread, the bread WILL taste chickpeas i made that mistake myself and dense bread is unfortunately quite normal when making glutenfree bread 🍞 all tho there are some good recipes for soft elastic glutenfree bread. Im actually gonna try a recipe today i’ll update if it was dense or soft 🤜🏼
Hi Mericia, Welcome 😊 Apologies for the delay reply. I'm not as active here. I used the sparkling water to maximise the rise in the bread. Sorry, I can't think of a substitute.
Hi I'm making this right now. Do you mean 180 degrees Fernheight?
Hi, degrees celsius
@@GlutenFreePlantaste Thank you I actually found a conversion chart. I put the oven at 400 degrees F. and it turned out pretty good although a little moist on the inside, after toasting the slices it was perfect. This recipe is genious!! I shared with my IG family and they responded really well. I'm so glad I finally found a GF and yeast free recipe! A lot of people don't realize yeast is actually MSG in disguise! Thank you so much!
@@freelyashley2874 Hi Ashley,
I'm just seeing this reply! (YT don't always alert me of comments🤷🏾♀️) I'm happy to hear that you got on well with making the bread and thanks so much for sharing my recipe. Take care.
Thank you so much. Been looking for something like this.
Hello, i made it with the instructions and ingredients you mention. It came out good...but it is sticky inside. Any suggestion
You seriously deserve an award for this! No yeast, gluten-free, soy-free vegan, what in the world is happening? It looks just like bread, it's soft, bouncy, not filled with loads of salt?! Thank youuuuu! Can't wait to try this!
Hi Ran,
Aw thanks for watching and for your comment. The recipe is in the description.
I made this today and it's absolutely delicious. Much better than the dry, mouth clogging flavourless gluten free stuff you buy in the shops that costs a fortune. Thank you for the recipe, I'll be making my own bread from now on.
Hi Annette,
Good to hear and thanks for sharing your feedback. I hear you, GF bread is expensive and the taste is unpleasant. Happy bread making. 😊
Ive made this three times it really is amazing ❤❤❤❤🎉🎉🎉🎉🎉 thank you so much😊😊😊
She does not write degrees , do you know
Thank you for this recipe- I couldn't get gram flour so used chickpea flour, I also couldn't get brown rice flour so used white rice flour and it turned out great- thank you once again for sharing x
Hi Tracy,
Happy to hear. Also, it's good to hear that it turned out well with the substitutes.
You mention your gram flour is a mixture of yellow split pea flour and chickpea flour. All the gram flours I have found are only made from chickpea flour and no split peas. I’m wondering if only chickpea flour would work.
Dried peas, chickpeas, lentils, brown rice, etc. could be put through a grain mill to achieve flour. There are the manual types as well as an attachment for stand mixers on the market. I l recently looked into them, but am still doing a cost-benefit analysis.
Where is recepie??
Your voice is so soothing 🥰
Thank you for your persistence. This looks like a great loaf and I am going to make it today!
I've followed every step without chang8ng any ingredient and i'm impressed with the result. I have tried dozens of gluten free bread receipes and this this the best gf bread i've baked myself. Exactly as you said it has a beautiful crust; great crumb structure! Thank you😊
This is fantastic, the best gluten free recipe I have tried, and I have tried so many. This is so easy and so simple with no funny ingredients. Lovely toasted, tasted just like homemade bread. Thank you for sharing this recipe ❤
Oh wow im so pleased to have found this, being on a gluten free and now a candida diet i was so much wanting to make some toast, now i can, thankyou thankyou, for a simple recipe with clear instructions, i cant wait to ,make this.
Wow, that looks yammy. Can i replace with oat and Quinoa?
Lawd knows gluten free bread is beyond difficult to make. This looks like a master piece that I need to definitely try. Good job!
Yes! The struggle was real and thanks.
Congratulations! Yes finally a recipe I can try!
Thanks 🙂
I hope you enjoy trying it out.
I am going to try thing, have none of the ingredients, lol, but I’m intrigued. Thank you for sharing
Hi Nazma,
No worries.
Just came across your channel... Thank you so much for sharing this recipe. Can't wait to try it
2 years later and still making it, I add garlic powder and mixed herbs to make an even tastier savoury loaf which is so tasty done as toast, also one level teaspoon of of marigold gluten free and yeast free powder into the mix. I have one question though, should one only of been using whole husk and not the powder type?
Video was well done, bread looks amazing, loved your Ben Franklin quote, and the shared attempts.
Thanks Sherrie! Ben Franklin? I thought it was Thomas Edison. Either way, the quote always reminds me that everything takes time.
Amazing!👏👏👏 looks perfect to me! Well done for creating your own recipe! 👏👏👏
Could add veg too. We get spinach bread in S . Africa, also with maple syrup. Nice
Well done, thank you so much!!! Now I can bake this bread with confidence!
I screenshot the recipe then couldn’t find the video again. I winged it all wrong and had zero expectations.
I baked the blob and have to say…omgododness!!! Cutting off ends and toasting it was the first real toast I have had in ages! Nutty and crunchy and soft in the middle. Now I found your video again, will do it correctly.
Hi,
Happy to hear the baked blob tasted like bread. 😄
Gluten-Free Plantaste I made it a few times using chickpeas and rice flour. It’s really awesome! TYSM!
You can check history to find the last watched video
This looks so tasty!! I will have to try it!! I just shared my favorite gluten and dairy free waffle recipe!!
Thanks
Thank you so much for sharing!!!!!
Love it, can't wait to try :)
Thank you SO very much. Xxx
You're welcome
Hi. What can be the substitute of sparkling water?
Very well done video. Thank you so much!
Glad it was helpful!
The link to the printable recipe is no longer working. Do you have a new website where I can find the whole recipe?
Hi, is it possible to change flaxseed for chia seed instead? Thanks a lot for sharing this recipe! 💛
thank you for recipe,just what kind of powder you spreading over the finished Dough I didn't catch it thank you so much
@@valerybardanova1541
Rice flour
Looks amazing!
Potrei x favore avere la ricetta in grammi e completa?? Vorrei provarlo xché sto cercando da tempo questo pane, sembra eccezionale. Grazie 😊😊
Can this work with other types of lentils or even beans? …used equal amount of ground, flaxseed, and place of Psyllium it came out delicious
Can I use regular flax seeds rather than golden ones?
Lovely
This looks delicious 😋 I’ll be trying this recipe for sure! Aloha 🌺
Is the malt from barley?
Looks delicious and you sound so chilled out making it. So going to have a go at this. Thank you :)
Hi,
I was very chilled!😄 It's such a hassle free bread recipe. Good let me know what you think.
BEAUTIFULLY DONE!!! THANK YOU LOVE :)
You're welcome empress
Going to try this recipe, just like you I have tried and failed with gluten free bread, will post a comment when I have made the recipe. 😊
Will try it . Thx for the video
No worries
Beautiful!!! Thank you for sharing this video! So encouraging. And your bread looks delicious 😋
Hi Sharnetta,
You're welcome and thanks for watching.
180 degrees of what? Fahrenheit or Celsius? In your printed recipe I don't see the oven temperature.
GREAT JOB!
Is there anything I can do to replace the gram flour? Thank you! I have a tollerace issue.
You might find this useful instead.
I've never tried this recipe.
ruclips.net/video/hPTcEEk80aM/видео.html
@@GlutenFreePlantaste Okay. I will look. Thank you!
this looks good gonna share and give it a try. will update you, thank you
Thank you
Can you give the measurements as in the video you say we can access the amounts (of flour etc) on your website but omitted to give the website address. Thabks
I’m going to give this a go, seeing I’m sensitive to gluten. I hope you’re doing well.
What is gram flour? Can I use chick pea flour? or sorghum flour? thank you I never have sparkling water...is there another option? thanks
Hi Trish,
Gram flour is a blend of yellow split peas and chickpeas. You could try yeast, but I've never tried yeast with this recipe.
@@GlutenFreePlantaste I've never seen gram flour. I can't substitute with yeast due to allergy. Is there anything else that can be substituted?
where can i find your webpage along with a link to print out this recipe along with instructions, i got as far as send a message typed it in but there was no send option?
This looks so good! Can’t wait to try it! Where can I find the recipe?
Hi Audrey,
Thanks. The recipe is in the description section.
May God bless you. Thank you for such an amazing recipe. This recipe is a relief to say the least. How long does this bread keep for on the counter? And can I freeze it? If so for how long?
Hi,
I freeze it soon after making the bread, either same or the next day. One of my friend said it goes bad after 3 days, so keep this in mind if you choose not to freeze it.
Beautiful! How can I sub the carbonated water..? Not supposed to consume it.. but need a vegan gluten-free dairy free recipe… can I use yeast..? With the same ingredients..?
Yes, yeast should work. I've never tried it with yeast, but can't see why it wouldn't work. You may need to omit the baking powder if you're using yeast. All the best.
Hello! So exited to try this. Do you know how many carbs per slice?
Hi Andria,
I don't count calories, so I can't give you an answer. Maybe you can add the recipe to a calories generator- if there's such a thing.
Hello,
I made this bread, i followed exactly same measurement and ingredients but it was moist and sticky inside. Any thought should I change next time?
Hi Vijay,
It could be a number of things, but it sounds like the bread wasn't baked all the way through. You make need to adjust the time by a few minutes according to your oven.
Let me try it again
Temp and time in oven please
Hi - if anyone who has done it can share the measurements ie, how much gram flour and brown rice flour? I’m assuming it’s 1 cup of flaxmeal??? Thanks so much.
The recipe is in the description under the video title. Extend the box to reveal the recipe.
@@GlutenFreePlantaste Got it! Thank you.
@@ivypeatte9587 You're welcome.
I really enjoyed watching your video. You are an inspiration to us all. Never give up...never give in! =)
Thanks Sue
Hi,! I love this recipe. but i have a question. can i replace the baking powder? because i am looking for recipe that do not use any of yeast or baking powder. can i use baking soda?
Hi,
I believe so. You'll need to look up the conversion as baking soda is stronger than baking powder.
Question: For the gram flour, you mention a mixture of yellow split peas and chick peas. When I look gram flour up online, it only lists chick peas as an ingredient. Is there a brand you would suggest or should I make it from the peas directly? Also, is there a specific kind of chick pea that you use? I would really appreciate any information that you could give on the topic. Thank you!
Hi,
Doves Farm is a good brand. The one I use comes in a yellow package. I can't remember the name of the brand. I wouldn't recommend making your own flour unless you have the equipment to make it super fine.
Hello my friend, thank you.. Can I dispense with chickpea flour because it harms my digestive system, and what should I replace it with
You could try buckwheat or red lentil flour. I haven't tried either, but it's worth a shot. That's what I would use if I couldn't have chickpeas. I hope that helps.
@@GlutenFreePlantaste ❤❤❤❤❤💫
looks fab!!..like the tap tap lol.. like of a new born.😅
What is missing is the oven temperature.
Hi,
Pre-heated oven set to 180°
F or C pls? @@GlutenFreePlantaste
Hi, your bread recipe looks great! Where can I find the recipe?
Hi Loretta,
Check the description box under the video.
Ok so i made it, for some reason adding the sparkling water all 550 mls caused the whole mix to be far to soft so i just added bit more of the dry ingredients and baked. it Maybe my measuring cups and spoons wern' t accurate. . Anyways it turned out fine, stayed soft till i used it . all.
Hi Susan,
Thanks for letting me know how you got on with the recipe. After mixing, if you leave the dough to sit. The flours absorb the liquid and make the dough workable. In the video, I mentioned the time to leave it to sit before shaping the loaf. Nevertheless, I'm glad it worked for you.
@@GlutenFreePlantaste Yes i did leave to sit as said but it wasn't going thick as shown, as i said probably my cups and measuring spoons not accurate i bought recently. I will add less sparkling water next time or add slightly more dry ingredients. Im really so grateful for this recipe. Its delicious with a coating of flavoured oil including garlic granules brushed over a slice or 2 and then grilled and a slice of bacon on top of each.
Hi Susan,
I'm just seeing this comment. Ahh, I see. Yes, I have two sets of measuring cups and there is a difference in the measurements. Using a scale gives the most accurate measurements. I've include both cups and gram measurements because a packed cup weigh differently to a loose scoop. No worries- I'm glad you like the recipe.
Can you use this recipie in a bread machine?
Hi Annette,
I've never tried it in a bread machine before.
How long do you bake it ? Missed that!
Hi Emma,
50 minutes
Beautiful! You said you're not a big sandwich person, I wonder how you generally enjoy this bread :)
I toast it. You can use it for sandwiches.
@@GlutenFreePlantaste Ok thanks!
Your journey is my journey! So many failed attempts, too wet, too dry, too thick, too chewy. I've made a few inedible GF breads ending in the trash. I want to THANK YOU for sharing your recipe!!!
No worries
Same, iv'e tried so many recipes and gf yeast free breads just never turn out well for me. But this one actually was sucessful!
I'm going to be honest here. I'm sketched out to use flaxseed now because their like apple seeds you don't want to eat too many of them because of the cyanide. I see it being used in a lot of healthy recipes and idk how much is too much 😬
Hi Freya, I've never heard about flaxseeds having cyanide. But I hear your reservation, I haven't done any research but I'd like to think you'd have to eat a ton of the seeds to get a negative reaction.
Hi Kemion. Looks like a great recipe! Did I miss the part in the video about oven temp? Fan forced? Also when you say to turn 180 degrees half way through cooking do you mean just turn the baking tray so the other side of the bread faces the front of the oven or do you mean turn the bread itself over? I looked for the recipe to print on your website and couldn't find it? thankyou so much :-)
Hi Honni,
Thanks. The oven temp is 180°, I have a fan oven. I turned the oven tray so that the other side of the bread was facing the fan. The recipe will be on my website on Sunday. In the meantime, please see the description box for the recipe. Thanks for watching 🙂
@@GlutenFreePlantaste thankyou so much :-)
@@honnijacobs5555 no worries
@@GlutenFreePlantaste❤
Thank you for an honest take on gf bread-making! It is definitely a journey! What other flours have you found to be essential that have worked? it’s quite difficult to get brown rice flour and gram flour in my Country, so wondering what I could substitute those for? Also does your finished loaf freeze well, either whole or sliced?! Thank you! 🙏💗
Hi,
You can try buckwheat flour. I'm not sure if that will be any easier for you to find. You can freeze the bread. I slice it before freezing it.
I couldn't find Brown rice flour so I made my own. If you have a glass blender, or a coffee grinder, even a cheap kind, just throw some brown rice in there and in 1 minute you'll have brown rice flour.
Thank you!!! That would be a great idea, except for the fact that there are higher reported arsenic levels in brown rice (it’s actually more than in white rice!) so finding alternatives substitutes to use are never a bad idea! ❤
That Gluten Free Bread looks Yummy. It's not easy to make. ☺️ Looks like minimum ingredients. I always want to slice warm bread...😁 May have to try this.
Lol Jamie. This is actually minimal for homemade GF bread. I could have included yeast or a sourdough starter. They are more technical and time consuming. Yes! Slicing freshly baked bread is so tempting.
Water g8 idea!!!
It does not help when you not say how many degrees to cook? I see many of you dont do that
I’ve made this twice, both times it was raw and dense inside, what am i doing wrong?? 😢
I really need it to work but it was inedible both times. I’m clueless
Hi,
Sorry to hear that. I don't know where you're going wrong, are you following the recipe and time for baking? I know quite a few people who have made and continues to make the bread with no issues.
@@GlutenFreePlantaste yes i have followed exactly the same things both times it was raw inside and tasted majorly of chickpeas. The outside crust was perfect though
Thnx for an honest review, not enough of those these days .. btw dont use chickpea flour when making bread, the bread WILL taste chickpeas i made that mistake myself and dense bread is unfortunately quite normal when making glutenfree bread 🍞 all tho there are some good recipes for soft elastic glutenfree bread. Im actually gonna try a recipe today i’ll update if it was dense or soft 🤜🏼
Yay!
I like the fact that these ingredients are readily available.
It's hard to get baking powder, that is aluminum free.
Hi Simwah,
You could try baking soda but half the amount.
@@GlutenFreePlantaste Okay. Thank you.
New to your Channel. Is there a sub for the sparkling water? Please and thank you.
Hi Mericia,
Welcome 😊
Apologies for the delay reply. I'm not as active here. I used the sparkling water to maximise the rise in the bread. Sorry, I can't think of a substitute.
@@GlutenFreePlantaste , thank you.
I used white rice flour. I thought it would be okay. But it doesnt look ok, it doesnt knead.... :( so watery and sticky
Hi,
The recipe is for brown rice flour. White rice respond differently and you don't need to do any heavy kneading with this recipe.
Know what you mean re failing!