FINALLY !!!!!!!!!!!! Finally a bread recipe that actually turns out ! I can't thank you enough! I went right to the sandwich bread because you said it tasted better. I made half a recipe because I was tired of wasting ingredients. it actually turned out! the yeast took twice as long to rise and the bread cooked at a lower temperature at half the time, but I was watching it and I knew when the probe read 120° inside that the bread would be ready. I can't thank you enough . finally I get to eat bread again!!!!!!!!
Thank you for you comment! Each oven is different and rising times is also depending on the environment temperature. Thanks for the details of how it turned out!
I'm so greatful that I found your channel. I bought a 5lb packet of this a few days ago and was discouraged when I saw the info. However, this weekend I'm definitely trying this. Thank you for sharing!!
Thank you! I knew that discouraging mention on the package could be overcome! Currently rising in the microwave with a cup of warm water! Thanks again!
I made the first recipe and you were so right about the taste. It has to be the most tasteless bread I’ve ever had. Looked good though. I’ll try the second one next time
I always measure my flour by weight. The King Arthur flours are 120g per cup, so this recipe uses 360g. This gives me the best results. Use active dry yeast, not instant yeast.
I just made a new loaf and it came out even better than the last. I'm trying to upload a video but probably won't be able to do it. It was a little too dense and it needed a tad bit more salt. Adding salt next time is easy but how do I make it less dense ? less flour? thank you so much for taking your time to educate me. My husband can still eat regular bread so he doesn't quite understand how big a deal this is. But I am super pumped!
I appreciate your comment. The possibility of making this bread less dense is 1. Decrease the amount of flour by 1/2 cup. 2. Mix 1 tsp xanthan gum with the flour before adding to the liquid. 3. Add 2 tbsp flax meal to the flour. 4. Mix the flour with the yeast mixture and milk until it becomes a moist paste. Then whip egg white into a meringue and fold it into the bread mixture instead of adding egg white in the beginning. I also have more gluten-free bread recipes in my Gluten-Free Food playlist if you want to try those out.
This is a test (review) for this flour video. If you want to use other white gluten-free flour, the result may be different. But it is not hurt to give it a try.
I think you can add more yeast and leave it to rise longer. You can also use instant yeast instead of active dry yeast. Another reason may be that the yeast is expired.
I don’t believe it can be done because the gluten-free bread dough is like a cake batter. I guess it won’t hurt to try. If I have a bread, machine I would try though!
I believe it stays soft for several days at room temperature. I usually keep my bread in the fridge in 2 layers of plastic ziplock bags and it will last a long time. I warm it 1-2 slices at a time in the microwave cover it with a damp paper towel for 6-8 seconds or make toast.
Sorry to hear that. There might be many possibility that things can go wrong. You can decrease the amount of flour or increase water so that he batter would be like a cake batter/quick bread. The rising time may be another factor: if not long enough the bread will be tough when baked. Every oven is different, if the bread baked too long, the bread will be tough as well. Keep experimenting until it comes out right. Thank you for trying my recipe.
FINALLY !!!!!!!!!!!! Finally a bread recipe that actually turns out ! I can't thank you enough! I went right to the sandwich bread because you said it tasted better. I made half a recipe because I was tired of wasting ingredients. it actually turned out! the yeast took twice as long to rise and the bread cooked at a lower temperature at half the time, but I was watching it and I knew when the probe read 120° inside that the bread would be ready. I can't thank you enough . finally I get to eat bread again!!!!!!!!
Thank you for you comment! Each oven is different and rising times is also depending on the environment temperature. Thanks for the details of how it turned out!
I'm so greatful that I found your channel. I bought a 5lb packet of this a few days ago and was discouraged when I saw the info. However, this weekend I'm definitely trying this.
Thank you for sharing!!
Thank you.
Me Too !! Hope this works!
Thank you! I knew that discouraging mention on the package could be overcome! Currently rising in the microwave with a cup of warm water! Thanks again!
Great info! I’m going to make the sandwich loaf this weekend.
I made the first recipe and you were so right about the taste. It has to be the most tasteless bread I’ve ever had. Looked good though. I’ll try the second one next time
Thank you for your comment.
Yummmy! I just made this recipe. It’s an excellent recipe, especially if you use a mixer.
Thank you.
I don't have a 8 x 4 loaf pan but have an 8.5 x 4.5 would that work instead?
Your pan should work well for this recipe.
I always measure my flour by weight. The King Arthur flours are 120g per cup, so this recipe uses 360g. This gives me the best results. Use active dry yeast, not instant yeast.
I just made a new loaf and it came out even better than the last. I'm trying to upload a video but probably won't be able to do it. It was a little too dense and it needed a tad bit more salt. Adding salt next time is easy but how do I make it less dense ? less flour? thank you so much for taking your time to educate me. My husband can still eat regular bread so he doesn't quite understand how big a deal this is. But I am super pumped!
I appreciate your comment. The possibility of making this bread less dense is
1. Decrease the amount of flour by 1/2 cup.
2. Mix 1 tsp xanthan gum with the flour before adding to the liquid.
3. Add 2 tbsp flax meal to the flour.
4. Mix the flour with the yeast mixture and milk until it becomes a moist paste. Then whip egg white into a meringue and fold it into the bread mixture instead of adding egg white in the beginning.
I also have more gluten-free bread recipes in my Gluten-Free Food playlist if you want to try those out.
Weigh your flour. Its 30g per 1/4 cup, so 120g per cup.
Can you use apple cider vinegar
Yes you can.
can't regular gluten free white flour be used instead of King Arthur?
This is a test (review) for this flour video. If you want to use other white gluten-free flour, the result may be different. But it is not hurt to give it a try.
Why is there vinegar?
To help soften the bread.
Do i need to put white vinegar?
It doesn't need to be added but it will help soften the bread a little bit.
My dough didn’t rise too well. What can I do better next time ?
I think you can add more yeast and leave it to rise longer. You can also use instant yeast instead of active dry yeast. Another reason may be that the yeast is expired.
Was good
Can I add honey instead of sugar?
Yes you can.
You left out 1 tsp salt in your sandwich bread ingredient list in the description 😊
Thanks for letting me know. I will correct it!
Can u use this receipe in a bread maker
I don’t believe it can be done because the gluten-free bread dough is like a cake batter. I guess it won’t hurt to try. If I have a bread, machine I would try though!
@@wanidacarter11 thank u 😊. Will try and let u know
Why the egg wash?
Egg wash is optional. It’s just.for brushing the top for golden brown color. My video is missing that part for the second loaf.
How long they stay softness
I believe it stays soft for several days at room temperature. I usually keep my bread in the fridge in 2 layers of plastic ziplock bags and it will last a long time. I warm it 1-2 slices at a time in the microwave cover it with a damp paper towel for 6-8 seconds or make toast.
Mine came out like a stone 😩
Sorry to hear that. There might be many possibility that things can go wrong. You can decrease the amount of flour or increase water so that he batter would be like a cake batter/quick bread. The rising time may be another factor: if not long enough the bread will be tough when baked. Every oven is different, if the bread baked too long, the bread will be tough as well. Keep experimenting until it comes out right. Thank you for trying my recipe.