Hi Kim! I only use your recipes to make bread and this one is a home run! I did put it in the fridge overnight and kneaded and baked the next day. My husband (who’s not gluten intolerant) loves this bread as much as I do. And I have to agree with the person who commented that you are the only person who’s figured out gf bread. Thank you so much for sharing these recipes, I no longer feel deprived of anything since I was diagnosed 17 years ago.
HI, so glad I found your channel. Have ordered all the ingredients you mentioned. Meanwhile, I would love your thoughts on this trader joe gluten free bread. It was the softest most incredible white bread ever. Water, Tapicoa Starch, Potato Starch, Brown Rice Flour, Cane Sugar, Modified Tapioca Starch, Rice Flour with Cultured Rice Flour (for freshness), Expeller Pressed Canola Oil, Whole Grain Sorghum Flour, Xanthan Gum, Yeast, Egg Whites, Tapioca Maltodextrin, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Potato Flour, Monocalcium Phosphate), Sea Salt, Calcium Sulfate, Enzymes. CONTAINS EGGS.
Can’t wait to try this! Idk if you’ve been told before but YOU NEED A COOKBOOK! I would love to have all your recipes in one place for quick reference. I would order several!
WOW! I have just made this in my bread maker machine and omg! amazing. Thank you so much...I've had so many fails with GF in a bread maker machine. So if anyone else is wondering, YES you can make this in a machine, I used the Basic white bread setting, used almond milk, margarine and Isopure zero carb protein powder... and although after taking it out when done it sunk in the middle, who cares. Yummy soft GF sandwich bread. Thank you so much for sharing your GF flour blend. :-)
@@corinnesmedes8686 sorry just saw this now, sorry for late reply (been away). No it wasn't too thick, going by the amount of liquid in recipe I thought it was very thin as Kims recipe says 540g milk, which is just over 2 cups (which according to google say too much liquid may cause sinking) But it did rise to the top of pan (without spilling over) I used basic setting (not the GF setting)
I found your sandwich bread recipe a few months ago and only now just made a couple loaves today. I am blown away at the texture and taste of this bread. A M A Z I N G !! I’ll have to get another Pullman pan now since I only have one. Thank you for this recipe!
Oh i have beeen looking for a bread-looking gluten free bread and i think this is it!! Honestly not many flours can beat wheat flour soft and fluff texture
Bonjour depuis la Suisse. je viens d'essayer votre recette. Je ne trouvais pas l'isolat de protéines de lactoserum. J'en ai enfin trouvé. Je n'avais jamais eu un résultat aussi incroyable, même avec des mix du commerce. J'ai utilisé de la gomme de guar avec du lait végétal et je suis très contente du résultat Merci beaucoup
I just tried it yesterday and wow it was amazing 👏🏻 I thought I've failed it at first, cause the milk that I used was a but too cold, and it didn't raise up at all, so I've put it inside a bit warm oven for 2 hours and it started to raise. and the final result is very crispy outside and soft inside, almost like the tong chong version, it's just a bit salty but it still tastes good. I might try to reduce the salt and butter next time. thank you so much for sharing this amazing recipe ❤️
I’ve made your hamburger buns and your biscuit recipe and both were exceptional! So I have no doubt this loaf bread is excellent too. I sure appreciate all the testing you do to get the outcome you want. That is true dedication! I sure hope you will consider doing a cookbook someday…..🤞😎 ❤-Brenda
Hi Kim! OMG 😱 This looks fantastic! I'm going to try it THIS weekend!! Thank you for all your suggestions, testing and discovering these wonderful recipes!! ❤️ 🥰😋
Hi Kim i made this bread and its an amazing sandwich bread!! Thank you so much!! I constnantly make the your flour blend and use for pies, pitta bread (your pitta bread recipe) and it always works
Looks unbelievably good! Kim, at our house grilled PB&J is a tradition. Chunky PB and either grape jelly or strawberry jam 😋 you gotta try it!! (Made just like a grilled cheese)
Interesting, and well done for making a big loaf. I'm going to change my ingredient list around a tad after seeing this as i often make small loaves but don't use it for sandwiches.
It’s midnight and I’m hungry again! Ham and cheese sounds delicious right now! Thanks so much for your hard work and for posting these fabulous videos! 🫶🏻🫶🏻🫶🏻🙋🏻♀️
Hi Kim,I made this twice with exact same measurements and products you have on your website but my dough comes very thick. Do I add little more water oil or milk? Thanks
Hello.. first off this just turned out perfect texture.. so thank you ! However it does taste just a tad bit salty.. will reducing the salt to let’s say about 5-6 grams effect the texture or taste negatively..
Working on this recipe today, already running into a few questions and confusion due to the highly specific flour mix ingredients and special loaf pans, but not-highly specific recipe. Should the milk be warm before you add it in? I heated mine to 85-88°F first. I also only have active dry yeast, so I still used 6 grams but mixed it into the milk a little to help it dissolve before adding to the mixing bowl. I could not find anything to convert the weight of kosher salt to normal table salt, so I just used the same 12 grams. Outside of that my subs are normal white rice flour, unflavored micellar casein protein (also derived from milk) instead of whey isolate, and 1.5 tsp. Psyllium husk powder instead of the whole husks. My further confusion is what pan to use. Because the pans you use are tall, I don't think a standard 8x4" loaf pan in the written recipe will contain the dough, and I considered buying those you specified, but the Amazon reviews show that the nonstick silver coating tends to come off onto the loaves after some time. Today I will try with 2 standard 8*4*3" loaf pans and see how it goes, I suppose. More specifics in the written recipe instructions, substitutions (i.e. table salt, active dry yeast), and pans would be a great help.
Noted. I guess I assume everyone can get the ingredients, such as instant yeast, but I have to remember that everyone can't always get the same ingredients we do here in the US. Of note, normal (not superfine or ultrafine) white rice flour will not work. I'm sorry it's so specific, but I only obtained results such as those you see in my videos from being super specific when it comes to my flour blend that I created. I tried all the flour blends in the stores and none of them gave me the results I was looking for. As far as pan size, for a tall loaf you need to use a tall loaf pan. However, if you want to make smaller loaves, then a standard 8 by 4 by 3 inch pan will work fine.
Amazing recipe! The best GF sandwich bread I've ever made! It even passed the test of being loaded with ingredients (including a large tomato slice), wrapped up, and toted in a cooler for lunch several hours later. No toasting necessary, a technique I've employed on store bought GF sliced bread. The link for the pans included 2 different sizes (1 & .5 lb), so I just used foil to make a "mold" of the larger pan to put on top as directed in your method. THANK YOU, KIM! Amazing recipe, both the bread and flour blend. Can't wait to try the others!
Oh, yes, you cannot make it without yeast. I do have a sourdough version of this recipe if you want to check that out (there's a video here on my channel for it).
I've never baked at high altitude, so I don't know anything about it, but this article should help you out: www.kingarthurbaking.com/learn/resources/high-altitude-baking
Looking forward to trying this recipe, but I'm an extreme beginner at baking and don't have a stand mixer. What can I use in the place of a stand mixer?
Not a laxative but a fiber supplement. It's the fiber that helps bind the bread together. However, any of my breads can be made without it. There are instructions for removing it in each recipe.
I’m going to be trying this recipe soon. I’ve been trying other recipes with no success and giant holes or a dense gummy base. Sometimes I don’t know why I strayed from your recipes. I am highly curious and like to experiment but I should not have bothered. I’m really looking forward to trying this recipe for a full sized loaf that is going to be affordable to make
Hi Kim, thank you for these recipes, i just recently got into baking bc i was tired of having my wife (has celiac) not being able to eat sandwiches and stuff. Question though i have made this bread 3x already and i let it cool overnight but it still has a slight gummy texture with a strong yeasty?? smell. Any advice on what i am doing wrong?
@@LetThemEatGlutenFreeCake i haven’t. I took them out at 204 degrees and didn’t want to burn it. I did let them proof for a bit longer and they are coming out great! Thank you.
I've been baking for my granddaughter who is gf, haven't found a slice bread recipe yet that I'm happy with. I love this easy recipe and will give it a try. I also made a gf sourdough starter, do you bake with starter?
Hi Kim, Thank you for another wonderful bread recipe. I would like to try to make a pullman loaf with the lid on. Does that means I would bake that like a regular loaf at 375 the whole time i.e. 55 - 60 minutes?
@@LetThemEatGlutenFreeCake I will certainly try that. Thank you Kim! I have baked the bread as per your recipe. The only difference was, I used a similar size pan on top as I don't have 2 identical pans. The bread turned out just like yours. My husband loves the taste and the wonderful texture. I wish I could send you the picture. Thank you so much for your wonderful recipes. Your GF pizza in cast iron pans are my go to recipe. I admire your zeal and ingenuity. 👍🥰
Question: my timing is all off. My dough is ready to be deflated and put in my loaf pan, however, I'm going to be gone in an hour for a few hours. When is the best time to refrigerate this? After deflate or before? Before putting them in loaf pans, or after? Or maybe not at all. Thank you
I m going to answer this incase anyone else wants to know. I deflated it and put it in my bread pan and covered it loosely. I put it in the fridge and when I came home a few hrs later, it had risen to the size to bake. It all turned out great. I'm glad I put it in the pan for its final rise because It had risen a lot.
I tried various receipes of gluten free bread. If I use psyllium husk then I get a strong heart beat and high blood pressure. I assume it makes my blood thick. If I remove the psyllium husk then the texure is bad and the bread breaks apart. Not sure what to do.
The texture will still be great if you make any of my bread recipes, because the flour blend I developed is revolutionary. This loaf has instructions in the notes section of the recipe on how to eliminate the psyllium husks (simply reducing the liquid amount in the recipe) but still get the same wonderful results.
Hi Kim - the recipe lists the whole milk in grams. Are you measuring the milk by volume? That seems unusual. Your recipes usually show milliliters or cups.
Hi! I have been on the fence about using all grams in my recipes because there seem to be a lot of people out there who don't understand milliliters. I won't use cups in any of my bread recipes moving forward, but water and most milk weighs the same in grams and milliliters (at least according to my scale) so I was trying to be more consistent and just use grams as one form of measuring. I don't know why milliliters confuses people so much, but I've had so many comments and questions about that recently that I decided to go with grams only. I hope that makes sense!
Oh thank you so much my 15 year old can't eat gluten. We buy already made bread he hates it. Says it's tasteless and dry. It goes bad way to fast and 9 dollars for a few slices just isn't cutting it anymore. I'm going to have to try this. Gluten doesn't only effect his allergy but it effects his grades and performance in school. Just for anyone who has an allergy to gluten don't let your Dr tell you that wheat and gluten are the same thing its not.
It doesn't have to be exactly an inch over the pan. As long as it has risen substantially (at least to the top of the pan), you're good! Sometimes it just takes a long time for gluten free bread to rise as well, so don't rush it.
Kim. I need to know. I have made this so many times and i am getting people who want to buy it. Is that okay? Am i able to sell the bread i make? Not sure about legal stuff with you and mostly just dont want to take advantage of you. This is your recipe, and i want to do this right. I plan on making a lable for ingredients and i wanted to put your channel name so others can come here and look at your stuff.
You are so sweet to ask me!! Most people would just take off with it and not think twice, so I really appreciate you taking the time to ask me. I put my recipes out there for anyone to use, which means there is nothing I can do if others want to recreate them to make money. I do, however, truly appreciate you including my name in your label, which is also something most people wouldn't do. You have restored my faith in humanity 🥰🥰🥰🥰🥰
@@msjr1765 I would love to find out how you go about making this in order to sell it as fresh as possible? I have a local community hub for people to shop local for niche food products. I have been asked to sell my gluten-free sourdough starter that I developed from a different process, but that doesn’t require as much time or energy or cost as bread baking. What do you have a few minutes to coach me maybe? Let me know. I know that meeting up with people online via email or phone is sometimes sketchy. Lol.
@lmullens75 hi. Sorry that I just saw your message. I would be more than happy to help but I don’t have anything that would help you. I only sell to people at church and not that often. I have a friend that is on a fb group but I am not on fb. My only advice would be to search on fb for a group that will be able to show you the way. Sorry I can’t help more. Good luck!
Not a crazy question at all! Yes, I do initially for the first 15 minutes. It's not absolutely necessary. You can instead create steam by throwing a couple of ice cubes into the bottom of the oven or pouring hot water into a shallow pan on the rack underneath.
@@LetThemEatGlutenFreeCake thank you for answering my question. Your bread is fabulous! I am making some today. I did use the second pan throughout the entire baking time. It turned out wonderful.
No, I can't. I'm sorry, but gluten free bread baking needs to be very precise and the only way to get really precise is to use a scale. I explain all of this in the written recipe.
* 1 or 2 lb loaf pan? * Almond milk okay instead of whole milk? * GF baking powder or regular baking powder? * Where can I buy Kim's Flour? (1st time watching your video and thank you!) 😊
1 lb loaf Yes, you can sub almond milk Always gluten free baking powder I don't yet sell my flour blend, so you'll find the recipe for it on my website (always linked from any recipe or you can find it on the main menu) 😀
I'm also American and lazy and it's so much easier to weigh. If you read through the recipe post, you will find a paragraph that explains why weighing is so much better and so much more accurate 😊
How are people using this recipe with the wet ingredients as grams ? Fluid ounces Do not translate to grams and you don't list the equivalent fluid ounces on your recipe page. Help please ?
By weighing the ingredients. If you're baking gluten free (especially gluten free bread), you really need to get a scale to have the best results. I explain why in the written recipe. Scales are extremely cheap (I got all of my at my local Lidl for under $10 each) and they are indispensable in a gluten free kitchen.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I think you are the only person in the world who has figured out GF bread. No exaggeration.
I only make her breads !
Absolutely true! She is gluten free genius.
She and The Loopy Whisk are the best for GF items
@@BGPLD-du7yb Thanks for the reference - their stuff looks really good too!
Yes she is magic ❤
Hi Kim! I only use your recipes to make bread and this one is a home run! I did put it in the fridge overnight and kneaded and baked the next day. My husband (who’s not gluten intolerant) loves this bread as much as I do. And I have to agree with the person who commented that you are the only person who’s figured out gf bread. Thank you so much for sharing these recipes, I no longer feel deprived of anything since I was diagnosed 17 years ago.
Awe, thank you so much!!
HI, so glad I found your channel. Have ordered all the ingredients you mentioned. Meanwhile, I would love your thoughts on this trader joe gluten free bread. It was the softest most incredible white bread ever. Water, Tapicoa Starch, Potato Starch, Brown Rice Flour, Cane Sugar, Modified Tapioca Starch, Rice Flour with Cultured Rice Flour (for freshness), Expeller Pressed Canola Oil, Whole Grain Sorghum Flour, Xanthan Gum, Yeast, Egg Whites, Tapioca Maltodextrin, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Potato Flour, Monocalcium Phosphate), Sea Salt, Calcium Sulfate, Enzymes. CONTAINS EGGS.
Can’t wait to try this! Idk if you’ve been told before but YOU NEED A COOKBOOK! I would love to have all your recipes in one place for quick reference. I would order several!
Awe, you're so sweet! I would love to write a cookbook one day 🥰
Kim, I've made this bread at least three times already, and that pan you linked in your blog is AMAZING. I love this recipe so much. Thanks again.
That's awesome!!
WOW! I have just made this in my bread maker machine and omg! amazing. Thank you so much...I've had so many fails with GF in a bread maker machine. So if anyone else is wondering, YES you can make this in a machine, I used the Basic white bread setting, used almond milk, margarine and Isopure zero carb protein powder... and although after taking it out when done it sunk in the middle, who cares. Yummy soft GF sandwich bread.
Thank you so much for sharing your GF flour blend. :-)
it wasn't too thick for the bread machine? I love to hear more! Thanks :)
@@corinnesmedes8686 sorry just saw this now, sorry for late reply (been away). No it wasn't too thick, going by the amount of liquid in recipe I thought it was very thin as Kims recipe says 540g milk, which is just over 2 cups (which according to google say too much liquid may cause sinking) But it did rise to the top of pan (without spilling over) I used basic setting (not the GF setting)
I found your sandwich bread recipe a few months ago and only now just made a couple loaves today. I am blown away at the texture and taste of this bread. A M A Z I N G !! I’ll have to get another Pullman pan now since I only have one. Thank you for this recipe!
So glad you liked it!
You make some of the best GF recipes I've ever seen! I'm dying to try them out. Please keep posting more recipes 🙏
Awe, thank you so much!!!
Thank you!!! I’ve been making slow rise sourdough but it takes a few days to complete. This answers our needs.
Hope you like it!!
Oh i have beeen looking for a bread-looking gluten free bread and i think this is it!! Honestly not many flours can beat wheat flour soft and fluff texture
Thanks for this! I will not buy from Amazon but can find pullman pans much better
Bonjour depuis la Suisse.
je viens d'essayer votre recette. Je ne trouvais pas l'isolat de protéines de lactoserum. J'en ai enfin trouvé.
Je n'avais jamais eu un résultat aussi incroyable, même avec des mix du commerce.
J'ai utilisé de la gomme de guar avec du lait végétal et je suis très contente du résultat
Merci beaucoup
absolutely HAVE to try this!!!
I just tried it yesterday and wow it was amazing 👏🏻 I thought I've failed it at first, cause the milk that I used was a but too cold, and it didn't raise up at all, so I've put it inside a bit warm oven for 2 hours and it started to raise.
and the final result is very crispy outside and soft inside, almost like the tong chong version, it's just a bit salty but it still tastes good. I might try to reduce the salt and butter next time. thank you so much for sharing this amazing recipe ❤️
Glad you liked it!!
I’ve made your hamburger buns and your biscuit recipe and both were exceptional! So I have no doubt this loaf bread is excellent too. I sure appreciate all the testing you do to get the outcome you want. That is true dedication! I sure hope you will consider doing a cookbook someday…..🤞😎
❤-Brenda
Thank you so much, Brenda! I would love to write a cookbook one day 🥰
How?
Hi Kim! OMG 😱 This looks fantastic! I'm going to try it THIS weekend!! Thank you for all your suggestions, testing and discovering these wonderful recipes!! ❤️ 🥰😋
You are so welcome! Hope you like it!!!
Hi Kim i made this bread and its an amazing sandwich bread!! Thank you so much!! I constnantly make the your flour blend and use for pies, pitta bread (your pitta bread recipe) and it always works
Awe, thank you so much!!
Looks unbelievably good! Kim, at our house grilled PB&J is a tradition. Chunky PB and either grape jelly or strawberry jam 😋 you gotta try it!! (Made just like a grilled cheese)
Interesting, and well done for making a big loaf. I'm going to change my ingredient list around a tad after seeing this as i often make small loaves but don't use it for sandwiches.
Just made bread if it taste as good as it looks will be best gluten free bread I've made thank you
My pleasure!
This looks AMAZING and I can't wait to try baking some!! Thank you
It’s midnight and I’m hungry again! Ham and cheese sounds delicious right now! Thanks so much for your hard work and for posting these fabulous videos! 🫶🏻🫶🏻🫶🏻🙋🏻♀️
It's my pleasure!! Ham and cheese sounds wonderful any time of day 🤗
Hi Kim,I made this twice with exact same measurements and products you have on your website but my dough comes very thick. Do I add little more water oil or milk? Thanks
That's one I haven't heard before. And you are using my exact flour blend with no substitutions and a superfine or ultrafine white rice flour?
it's perfect , so tender and tasty
thank you
My pleasure 😊
Home milk?
Hello mam, can you tell about home milk and vegan butter you used in the recipe?
Hello.. first off this just turned out perfect texture.. so thank you ! However it does taste just a tad bit salty.. will reducing the salt to let’s say about 5-6 grams effect the texture or taste negatively..
I don't think it will. It should still work just fine.
It looks gorgeous! 😍
Thank you!! 😊
If I used less sugar would it be just as good for like keto bread
That I don't know. Sugar plays a role as tenderizer as well in baked goods.
Working on this recipe today, already running into a few questions and confusion due to the highly specific flour mix ingredients and special loaf pans, but not-highly specific recipe. Should the milk be warm before you add it in? I heated mine to 85-88°F first. I also only have active dry yeast, so I still used 6 grams but mixed it into the milk a little to help it dissolve before adding to the mixing bowl. I could not find anything to convert the weight of kosher salt to normal table salt, so I just used the same 12 grams. Outside of that my subs are normal white rice flour, unflavored micellar casein protein (also derived from milk) instead of whey isolate, and 1.5 tsp. Psyllium husk powder instead of the whole husks. My further confusion is what pan to use. Because the pans you use are tall, I don't think a standard 8x4" loaf pan in the written recipe will contain the dough, and I considered buying those you specified, but the Amazon reviews show that the nonstick silver coating tends to come off onto the loaves after some time. Today I will try with 2 standard 8*4*3" loaf pans and see how it goes, I suppose. More specifics in the written recipe instructions, substitutions (i.e. table salt, active dry yeast), and pans would be a great help.
Noted. I guess I assume everyone can get the ingredients, such as instant yeast, but I have to remember that everyone can't always get the same ingredients we do here in the US. Of note, normal (not superfine or ultrafine) white rice flour will not work. I'm sorry it's so specific, but I only obtained results such as those you see in my videos from being super specific when it comes to my flour blend that I created. I tried all the flour blends in the stores and none of them gave me the results I was looking for. As far as pan size, for a tall loaf you need to use a tall loaf pan. However, if you want to make smaller loaves, then a standard 8 by 4 by 3 inch pan will work fine.
Could you please covert the milk weight to fluid ounces or mml. I never weight liquid in grams. Thank you.
It's the same amount in mml. For ounces, type grams to ounces in Google and you can plug the info in to get the amounts.
Amazing recipe! The best GF sandwich bread I've ever made! It even passed the test of being loaded with ingredients (including a large tomato slice), wrapped up, and toted in a cooler for lunch several hours later. No toasting necessary, a technique I've employed on store bought GF sliced bread.
The link for the pans included 2 different sizes (1 & .5 lb), so I just used foil to make a "mold" of the larger pan to put on top as directed in your method.
THANK YOU, KIM! Amazing recipe, both the bread and flour blend. Can't wait to try the others!
Thank you so much! And I'm so sorry for the link mix up!! I will fix that immediately.
Do you know if it's possible to make the flour blend without xanthan? I'm unfortunately quite allergic to that.
Unfortunately I don't think so. You could try substituting with guar gum maybe?
I want to know what if we don't put yeast could the result have big difference?
Oh, yes, you cannot make it without yeast. I do have a sourdough version of this recipe if you want to check that out (there's a video here on my channel for it).
I just made my first loaf, and it turned out absolutely perfect! I will never buy bread again!
Awesome!!!!
any special considerations or calculations for high altitude? I'm at 7700 feet
I've never baked at high altitude, so I don't know anything about it, but this article should help you out: www.kingarthurbaking.com/learn/resources/high-altitude-baking
Looks beautiful!
Thank you so much!
Looking forward to trying this recipe, but I'm an extreme beginner at baking and don't have a stand mixer. What can I use in the place of a stand mixer?
Do you have a handheld mixer? Does it have dough hooks? That will also work.
@LetThemEatGlutenFreeCake I do have a handheld mixer, but no dough hooks. I'll have to get myself some! Thank you for replying. Much appreciated!
What would a substitute be for the flour?? I can’t have the whey ☹️
There are substitutions listed in the written recipe for the flour blend.
Definitely trying this, thank you ❤
My pleasure! Hope you like it!!
Isn’t psyllium husk used as a laxative? It’s in Metamucil.
Not a laxative but a fiber supplement. It's the fiber that helps bind the bread together. However, any of my breads can be made without it. There are instructions for removing it in each recipe.
Just found you and think you are going to be my lifesaver! So can use a hand held mixer? I don’t have a mixer.
Kim - looks yummy - I love trying your recipes!~ Do you think I can throw this in the bread maker?
Thank you so much! I'm sure you could, but I don't have a bread maker so I'm not sure of the details on how to do it.
Did it work for you in the bread maker? I'm wondering the same things- I would love to try it in the bread maker.
I’m going to be trying this recipe soon. I’ve been trying other recipes with no success and giant holes or a dense gummy base. Sometimes I don’t know why I strayed from your recipes. I am highly curious and like to experiment but I should not have bothered. I’m really looking forward to trying this recipe for a full sized loaf that is going to be affordable to make
Can I use Turbanedo sugar instead of granulated sugar?
Hi Kim, thank you for these recipes, i just recently got into baking bc i was tired of having my wife (has celiac) not being able to eat sandwiches and stuff. Question though i have made this bread 3x already and i let it cool overnight but it still has a slight gummy texture with a strong yeasty?? smell. Any advice on what i am doing wrong?
It sounds like it wasn't baked long enough, but it could have been over or under proofed. Have you tried adding 10-15 minutes to the bake time?
@@LetThemEatGlutenFreeCake i haven’t. I took them out at 204 degrees and didn’t want to burn it. I did let them proof for a bit longer and they are coming out great! Thank you.
Where can you get the Kim's Gluten Free Mix?
I don't sell it yet, but offer the recipe for it on my website. You'll find it linked within this recipe and also on the main menu of my website.
I've been baking for my granddaughter who is gf, haven't found a slice bread recipe yet that I'm happy with. I love this easy recipe and will give it a try. I also made a gf sourdough starter, do you bake with starter?
I do! Check this channel for my sourdough recipes 😉
Would like the GF flour mix recipe
N that zero carb protein powder mix
You'll always find my recipe links in the description box below my videos
Could u use 2 different pans that r the same size? Ie one that’s heavier and thicker used w one a little lighter and thinner in composition
I'm sure that would work just fine.
@@LetThemEatGlutenFreeCake ok cool. Tnx!
hi Kim can you use buttermilk i this bread story of my life always 1 ingredient short
Can we make this in bread maker with gluten free option?
You probably can. I don't have a breadmaker so I can't say for sure.
@@LetThemEatGlutenFreeCake Thank you..
Can you please link us to the kim flour mix. Thank you😊
www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/
Can I use a glass one?
Glass loaf pan? Yes, I suppose you could.
Thanks for sharing. How long can this last ?
Several days. I have all that info in the blog post 😄
Do you have the link for the flour blend?? I googled it and there seems to be more than one so I don’t want to mess up the recipe! Thanks!
Yes I do! www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/
@@LetThemEatGlutenFreeCakeI can't do the Whey Protein. Any substitutes? Or can this be eliminated?
Can this be made in a bread machine? How do you store it?
YES! Check the comments on the blog. I just responded to someone who made this successfully in a bread machine!!
can i make this without psyllum husk?
Yes you can! Reduce the milk amount by 1/4 cup or 60g.
Wonderful
Hi Kim, Thank you for another wonderful bread recipe. I would like to try to make a pullman loaf with the lid on. Does that means I would bake that like a regular loaf at 375 the whole time i.e. 55 - 60 minutes?
Yes it does! It might take a little longer to bake, so I'd check it at that point. If the temp isn't to 205-210 F, bake it a little longer.
@@LetThemEatGlutenFreeCake I will certainly try that. Thank you Kim! I have baked the bread as per your recipe. The only difference was, I used a similar size pan on top as I don't have 2 identical pans. The bread turned out just like yours. My husband loves the taste and the wonderful texture. I wish I could send you the picture. Thank you so much for your wonderful recipes. Your GF pizza in cast iron pans are my go to recipe. I admire your zeal and ingenuity. 👍🥰
Hi Evelyn, how did the bread turn out with the lid on the pullman? Did you use a one pound pan? How far did you let it rise in the pan?
I’m on it right now ! ✊
👍🏴
Hi What Psyllium Husk do you buy for this recipe?
This is what I always use: amzn.to/4hJh9Kh
Hi can we use2 lb Pullman loaf tin please
You'd need to double the recipe
Is there a bread recipe that does not have yeast? Or is there a substitute for yeast?
The only bread recipes that don't contain yeast are quick breads. Here is a good one: www.letthemeatgfcake.com/gluten-free-irish-soda-bread/
Can I use allulose instead of sugar?
I don't know. My knowledge of sugar substitutes is almost nonexistent.
Question: my timing is all off. My dough is ready to be deflated and put in my loaf pan, however, I'm going to be gone in an hour for a few hours. When is the best time to refrigerate this? After deflate or before? Before putting them in loaf pans, or after? Or maybe not at all. Thank you
I m going to answer this incase anyone else wants to know. I deflated it and put it in my bread pan and covered it loosely. I put it in the fridge and when I came home a few hrs later, it had risen to the size to bake. It all turned out great. I'm glad I put it in the pan for its final rise because It had risen a lot.
That's awesome!!!! So glad it worked for you!
hello, can i use rice flour for your recipe?
Not on its own.
Mine barely rose and in the end never reached the top of the Pullman. Any idea what I could be doing wrong?
Oh no! Did you use my flour blend or substitute anything within the flour blend?
I tried various receipes of gluten free bread. If I use psyllium husk then I get a strong heart beat and high blood pressure. I assume it makes my blood thick.
If I remove the psyllium husk then the texure is bad and the bread breaks apart.
Not sure what to do.
The texture will still be great if you make any of my bread recipes, because the flour blend I developed is revolutionary. This loaf has instructions in the notes section of the recipe on how to eliminate the psyllium husks (simply reducing the liquid amount in the recipe) but still get the same wonderful results.
Hi Kim - the recipe lists the whole milk in grams. Are you measuring the milk by volume? That seems unusual. Your recipes usually show milliliters or cups.
Hi! I have been on the fence about using all grams in my recipes because there seem to be a lot of people out there who don't understand milliliters. I won't use cups in any of my bread recipes moving forward, but water and most milk weighs the same in grams and milliliters (at least according to my scale) so I was trying to be more consistent and just use grams as one form of measuring. I don't know why milliliters confuses people so much, but I've had so many comments and questions about that recently that I decided to go with grams only. I hope that makes sense!
Oh thank you so much my 15 year old can't eat gluten. We buy already made bread he hates it. Says it's tasteless and dry. It goes bad way to fast and 9 dollars for a few slices just isn't cutting it anymore. I'm going to have to try this. Gluten doesn't only effect his allergy but it effects his grades and performance in school. Just for anyone who has an allergy to gluten don't let your Dr tell you that wheat and gluten are the same thing its not.
Awe, I hope he likes it!
@@LetThemEatGlutenFreeCake he does he loves it. You're amazing thank you so much for this.
Whats its shelf life?
you'll find all that info in the actual written recipe.
you are the best!
Awe, you're so sweet!!!
Can you make this in bread machine
I'm sure you could but I don't own a bread machine so you'd have to play around with it.
Where can i get the recipe?
The link is in the description box below the video :)
Hi Kim
I m from India .
How can I get bread flour please share bread flour from scratch so that I can bake this bread for my daughter ❤
You will always find my flour blends on the main page of my blog. Here is the link: www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/
Wow
I am having the issue where once I take the air out it’s not rising over the pan
It doesn't have to be exactly an inch over the pan. As long as it has risen substantially (at least to the top of the pan), you're good! Sometimes it just takes a long time for gluten free bread to rise as well, so don't rush it.
Kim. I need to know. I have made this so many times and i am getting people who want to buy it. Is that okay? Am i able to sell the bread i make? Not sure about legal stuff with you and mostly just dont want to take advantage of you. This is your recipe, and i want to do this right. I plan on making a lable for ingredients and i wanted to put your channel name so others can come here and look at your stuff.
You are so sweet to ask me!! Most people would just take off with it and not think twice, so I really appreciate you taking the time to ask me. I put my recipes out there for anyone to use, which means there is nothing I can do if others want to recreate them to make money. I do, however, truly appreciate you including my name in your label, which is also something most people wouldn't do. You have restored my faith in humanity 🥰🥰🥰🥰🥰
@@LetThemEatGlutenFreeCake ❣❣❣
@@msjr1765 I would love to find out how you go about making this in order to sell it as fresh as possible? I have a local community hub for people to shop local for niche food products. I have been asked to sell my gluten-free sourdough starter that I developed from a different process, but that doesn’t require as much time or energy or cost as bread baking. What do you have a few minutes to coach me maybe? Let me know. I know that meeting up with people online via email or phone is sometimes sketchy. Lol.
@lmullens75 hi. Sorry that I just saw your message. I would be more than happy to help but I don’t have anything that would help you. I only sell to people at church and not that often. I have a friend that is on a fb group but I am not on fb. My only advice would be to search on fb for a group that will be able to show you the way. Sorry I can’t help more. Good luck!
Has anyone tried substituting a non refined sugar, honey, maple syrup, or stevia monk fruit in place of cane sugar?
I don't know. I'm not the person to ask about sugar free options, but non refined, honey, or maple syrup would probably work.
I am sorry in advice for asking a crazy question but do you bake the loaf with the second loaf pan on top?
Not a crazy question at all! Yes, I do initially for the first 15 minutes. It's not absolutely necessary. You can instead create steam by throwing a couple of ice cubes into the bottom of the oven or pouring hot water into a shallow pan on the rack underneath.
@@LetThemEatGlutenFreeCake thank you for answering my question. Your bread is fabulous! I am making some today. I did use the second pan throughout the entire baking time. It turned out wonderful.
What pan is that?
They are called pullman
I put a link in the description box for where to buy it 😊
Write its ingredients in descripton box plz
The link to the recipe is in the description box.
Have you tried the no knead method ?
Technically this is no knead by hand. You're "kneading" it with the dough whisk.
I have to buy from my local supermarket and its so small
The size of my palm
And its expensive
Yep!
Why not use starter rather than yeast
This is my yeast version. I also have a sourdough starter version here on the channel.
Could you have just said a half a cup 1/3 cup 1/4 cup one cup half a teaspoon teaspoon tablespoon?😂😂😂❤
No, I can't. I'm sorry, but gluten free bread baking needs to be very precise and the only way to get really precise is to use a scale. I explain all of this in the written recipe.
* 1 or 2 lb loaf pan?
* Almond milk okay instead of whole milk?
* GF baking powder or regular baking powder?
* Where can I buy Kim's Flour?
(1st time watching your video and thank you!) 😊
1 lb loaf
Yes, you can sub almond milk
Always gluten free baking powder
I don't yet sell my flour blend, so you'll find the recipe for it on my website (always linked from any recipe or you can find it on the main menu) 😀
Can you work on a keto/low carb bread? What you have done for gluten free bread is nothing short of miraculous.
Awe, thank you so much! Gosh, I don't know where to start with keto/low carb. I don't even really know what that entails.
Yeast wasn’t active???🤔
It's instant yeast. It doesn't need activation.
Your nails are always so festive 💅💅💅
I try haha!
Whoooooa 😲
It would be super helpful if the recipes always had the conversions to the Cups and Spoons for us lazy American Bakers who don't use grams and ml.
I'm also American and lazy and it's so much easier to weigh. If you read through the recipe post, you will find a paragraph that explains why weighing is so much better and so much more accurate 😊
Дякую!!!!!❤
It's all about the flour plz tell me wich flour have you used or give me the recipe
It's my own blend. You'll find the recipe linked in the description box
I need this recipe so bad you have no idea 😭😭😭
Hope you like it!
How are people using this recipe with the wet ingredients as grams ? Fluid ounces Do not translate to grams and you don't list the equivalent fluid ounces on your recipe page. Help please ?
By weighing the ingredients. If you're baking gluten free (especially gluten free bread), you really need to get a scale to have the best results. I explain why in the written recipe. Scales are extremely cheap (I got all of my at my local Lidl for under $10 each) and they are indispensable in a gluten free kitchen.
Not me seeing this just after I made bread. 😂
Love the nails ❤
Oh, thanks! They're Dashing Diva :)
😅 Wonder bread is NOT a positive advertisement for me!
Still going to try the recipe though!
You had me excited for a moment, but. The flour your using has Rice in it. Rice has orzenein gluten in it, it's not gluten free.
This is incorrect. Rice is gluten free.