This is excellent! I have been gluten-free for six years and have tried almost every bread out there. Can’t even count how many loaves I have bought at the store, tried one piece and thrown it away. I just tried this recipe today and it is amazing. Thank you so much, Kim! I can hardly wait to try your other recipes.
You my lady, are an absolute treasure to the GF community. My Husband is gluten intolerant and has had a hard time adjusting to the GF world .... until I made your bread for him ❤ Now he's actually excited about bread again. I've also trialed your donuts on him with huge success. Thank you from the bottom of my heart for sharing your hard earned knowledge so freely. You really are an absolute gem Kim. PS - The Husband is looking forward to more GF baking but only if it's from your channel ❤😂
Oh my goodness, you are so sweet! Truly, it is such an honor to hear such heartwarming comments from people like yourself because I know what it's like to miss out on good food and that's what started me on this journey. God bless you and your husband 🥰🥰🥰
The best gluten free bread we've tasted! It is fantastic as sandwich bread and equally fantastic as toast! My husband is celiac and was resigned to eating the 'cardboard' bread you get at the grocery store in the freezer. I've been experimenting and baking with so-so results. Then I discovered you! I've been baking him all kinds of (gluten-free) delights that he'd thought he'd never eat again. (Your vanilla cupcakes are even better than gluten cupcakes!) You really are a hero to gluten free people! Thank you so so much.
My daughter is dating a young man who is GF so we are making all our meals GF. After trying different breads I was so happy to have found yours!! Everyone LOVES it!! When making mine the dough never doubles in size it only rises when baking. Didn't know if you had an ideas on what I might be doing wrong. But the Bread turns out perfect just doest rise in the 2 hour rise.
Awesome! I would focus more on looks than the actual time of 2 hours. If it takes a lot longer, then it takes longer. The 2 hours is just an estimate, but it always depends on the temperature.
I'm new to the gluten-free life and making delicious bread has been a tough one. Since you've tried 40 times to perfect this recipe, I suppose I should keep trying too. Thanks for the video and the inspiration.
So glad I could inspire you to keep at it! I totally get it, too. I've been there for years myself and I will never give up trying to recreate those things I used to love so much :)
😭 I cannot wait to make this! First I need to finish getting the flours/ proper ingredients you use in all of your recipes. I’ve wasted enough money the last month on things that haven’t worked out the best, I should listen to someone who’s been there and done that! Lol Thank you so much!
Kim, thank you for your help, I am getting better making your bread recipe. I didn't give up! I have made a few other recipes that turned out just wonderful!💕
You’re an angel!!! Thank you so much for your trial and error 🥺🙏 no more crumbly dry bread, I’ll listen to your advice and make a PB&J. Thanks again ❤️
This made me cry!! 😥😥 I have been looking for a recipe for GF bread for long time! Can the milk be substituted with oat milk or almond milk? Thank you so much!
Ms. Kim, you have changed lives! Thank you so so much. I have looked through your videos and your website, I am looking for a white cake recipe? Can you help me with this?
This was delicious! I’m so happy to find your channel. I even messed up the refrigeration part and came out well. Looking forward to trying your other recipes too. One of the biggest hurdles for me and going GF was because my husband has had bad reactions to many GF foods. We still have some testing to do but looks good so far. Thank a ton!
Hi Kim! I have a loaf of your sandwich loaf in the oven right now. I'm really nervous that I didn't let it rise quite enough. It's for my 11 year old son who has been gf since he was 16 months old, he's never had delicious homemade bread. I tried your cinnamon rolls and they were amazing. Fingers crossed I didn't mess this up! If so, I'll try again. Thanks so much!
Hi Kim, thank you SO MUCH for all of your recipes! Everything I have tried has been a huge hit with everyone in my family. I am wondering if you have any advice for adding whole or ground seeds (flax, pumpkin, or chia) to your bread recipes? Thanks again!
I have added seeds and nuts to my sourdough bread by soaking them overnight (they draw out a lot of moisture from the bread so if you soak them, it helps). I would stick with only about 10-15% of the total dough volume so as not to dry it out further.
This recipe is the best so far, thank you! I have a question: have you tried to skip the overnight chill to form the loaf and just bake as a batter? I know it wouldn't be as pretty, but soooo curious if it works to save that step.
You know, that is a really great question that I honestly didn't think of myself. It WOULD probably work without the refrigeration. I will have to try it as just a batter and let you know 🥰
Thank you for your wonderful recipes and for doing all the "work" so we can just get to baking with confidence! New on the GF journey and just want to confirm this recipe. You call for 5mg psyllium husk POWDER in this recipe. So would I convert that to 10mg of HUSKS? (Your artisan loaf is 1:2 ratio.) I just don't want to ruin the recipe with an incorrect conversion. Thanks again!!
That's a great question! Yes, you would. When I developed this recipe, it was one of the first times using psyllium husks for me and I had used the powder originally, but eventually switched to the whole husks because I preferred the texture of the finished bread.
I have made 4 loaves and not one of them has turned out! I followed each step and followed the recipe to the T, with the exception that I use lactose free milk. Is that the issue? BTW your cinnamon rolls are THE BEST!!!
Hmmm. I'm wondering if that could be the cause because of the tangzhong. Maybe the lactose is required to make the tangzhong? I will research it and see what I find out. If you've made my cinnamon rolls without any problems, chances are the tangzhong is the route cause.
@@LetThemEatGlutenFreeCake I bought whole milk and tried again. It all looks good until I take it out of the fridge, knead, then place in loaf pan for final rise. That is where the problem is. My dough never rises above the tip of the pan. I have watched your video several times and I believe that I am following your instructions. HELP!!!!
@@stevenkilcullen Maybe it's just as simple as not letting it rise long enough, or your proofing temp is too low. I always tell people that when you're taking it out of the fridge, it's very cold so we can shape it, so it basically starts rising from a cold temp. That's not usual in regular (gluten) baking as the temp is usually room temp. So adding more time and/or more warmth to your proofing area could be the easy solution. What I often do is turn my oven on to the lowest temp it will go (170 F) and then turn it off and place my loaf in the turned off oven. If it's particularly cold (during cold months), I may need to do this a few times.
I live I'm Palm Springs, CA so I do not think my house is cold. I have used the oven and placed my loaf pan both in and on top of warm oven. I have let it go for 4-5 hours. I think that I will try again and set it outside in the shade in the 100 + degree warmth. I AM NOT GIVING UP!!!
Kim can I use a 8x4 pan to make your white sandwich bread. I want to use your recipe today and I noticed you said to use 8.5 by 4.5 pan? Help. I don’t want to mess up. Lol
Hi do we take the 1/4 cup from the amount of allotted flour for the tangzhong ie the 3 cups or is the amount separate from the 3 cups thanks in advance
Hi Kim! Gave this one a shot and like a couple others had some difficulty with the proof before it went in the oven. I set my oven to bread proof (100F) and also put hot water in a pan on the bottom rack of my oven. After 2 hours, it had doubled in size but did not rise an inch over the pan, so I set my oven to Bake 170F with additional hot water, and once it hit 170F I shut the oven off and let the dough sit for another 1 1/2 hours. I'm pretty sure I overproofed it because it wouldn't rise at all. Going to give it another try next time and wanted to ask - if I use hot water as a proofing-helper in my oven, do I need to cover the bread? Does covering the bread keep moisture in it and help proof it? This step I am looking for an insight on. Thanks!
I would cover the bread for proofing regardless of whether you're using hot water or not because the bread will form a thin skin on top and prevent further rising. The only time I don't cover the bread is when I put an egg wash on it before proofing, such as with my challah bread. This protects the skin from forming on the crust.
Thank you for sharing your recipe! I've been searching for a suitable GF, lactose free, eggless, tree/nut free, soy free bread for my niece for a long while and only now stumbled upon your recipe! I can't wait to try it out tomorrow once I acquire all the ingredients. I wanted to make sure I stayed true to your recipe as I am shopping for the ingredients. For the yeast, can I use instant yeast that is not rapid rise? I have the bellarise instant rise yeast on hand. And can I use Japanese potato starch called katakuriko? Thank you again!!
Holy s*** Kim!! You are the real deal!! Your flour blend is the best blend I’ve ever tried. I just baked your artisan bread and tried baguettes for the first time ever, my life is truly changed. I’m so grateful that I found your RUclips channel so early in life, my family has been gluten free for years that this is truly next level recipes. For this bread recipe, am I able to throw in some pumpkin seeds and other things to make it multi grain? Is there any harm in doing so? Thanks!
Thanks so much for your kind words!! Yes, you are able to add whatever seeds or nuts you'd like. If you're adding more than a cup, I would soak them in some hot water for a few hours or up to overnight so they don't leach the extra water from the bread dough and make it dry, especially if you're adding other grains.
Just figured out my oven is hotter than the temperature I set. Perfect this time. Before it was heavy on the bottom. Do you use an oven with convection?
No, while one of my ovens does have convection (I have one of those double ovens), I tend to not use it for any of my breads because I don't want the fan to knock out any air from a fully proofed loaf of bread.
Hi I’m in Melbourne Australia I’m also on a low fodmap diet and I can’t have the psyilium husk or your protein powder so what can I replace them both with please and can I bake the bread in my bread machine with the gluten free setting thank you ❤
I only ever use gluten free flour in my recipes. But my recipes are only formulated to be used with my flour blend recipes, which are always linked in the recipe as well.
You could try arrowroot starch in place of the potato starch and if you can't find that, cornstarch might work. You could just leave out the psyllium husk. It won't be quite as stretchy, but it should be similar. I haven't tried any of these, though, so I can't say for sure if the end result would be comparable.
Finally got all the ingredients from Amazon and I'm surprised I actually made this. I'm sure I'll do better next time, not bad for someone who doesn't bake.. time to try more. Thanks for what you do.
I would just leave it out if she can't have it. It will be a little bit stickier of a dough to work with, but you should still be able to shape it. You will also need to reduce the milk in the dough recipe (not the tangzhong) to 1 cup (240ml).
Hey there, I m super excited to follow you procedure and make this wonderful bread...however can I use store bought glutenfree all purpose flour instead of yours? Love you.
Thank you so much!! You could try, but you won't get the same results. That's why I created my own blend, because I wasn't getting the texture that I wanted from store bought blends.
Everything you need is linked in the description box below this video, but here is a direct link to the actual bread flour blend: www.letthemeatgfcake.com/resources/kims-gluten-free-bread-flour-blend/
If you make up a batch of my gluten free flour blend, it will already be in there. You can just eliminate the psyllium husk powder from the recipe. You won't get the same results, however.
There is no video for the flour blends, but I link them in every single one of my videos, and they are also linked within the recipe card on each post as well. You will also find them in their own drop down menu on the main page of my blog 😊
Well, I have wanted to make your bread recipe for a few weeks now, since I first saw your YT video. Today is the day! I've had to substitute 2 ingredients: instead of the whey protein isolate, I am using the hemp protein and instead of the whole milk, I'm using 3.25% lactose free milk ...allergic to dairy. My bread will not be white bread but a greenish bread because of the hemp, I think. We chose the hemp over the whey as there was a huge difference in price between the whey, hemp, and egg white. We didn't realize the hemp powder was green until making the bread flour blend. Never even thought about it. Should be an interesting looking loaf, eh? Do you think those substitutes will be okay, Kim?
I haven't tried hemp protein myself, but there have been a few that I've heard of who said they had great success with it (albeit their light green loaf). Of note, you may need to adjust the flour content if your dough is too sticky. I've noticed some of these alternative protein powders tend to have different textures to them, so if you notice your dough is too sticky to handle, add an additional 1/4 to 1/2 cup of flour.
Hi Kim, well it's an extremely heavy loaf. Not too sticky at all. I dd a 8 hr rise and then a 2 hour rise in the loaf pan. Can't say I'll do it again. It's not good with hemp - at least in my experience. I have to try the whey. Cheaper is definitely not better in this case
Got up this morning to try the bread. It was not sticky at all when I was shaping it to the loaf pan. The bread is very heavy/solid ìn using the hemp and the color is dark. I don't think I'll use it again. Must try another protein. What does the protein powder do in making this recipe?
@@barbaragiesbrecht6004 It really, in my opinion, is the most essential ingredient in my bread flour blend. What it does is provides the missing link (protein) found in gluten-filled wheat flour, because gluten IS protein. Without it, you won't get the same dough OR finished baked bread texture or quality. Of note, if you use whey protein ISOLATE, which is what I highly recommend, isolate is lactose free so if your problem is just with lactose, you can definitely use the whey protein isolate. It's only if you use another form of whey protein, such as concentrate, where lactose is still contained within it. I hope this helps!!
@@barbaragiesbrecht6004 you can just get a small container of the whey protein isolate to test if you like it without spending a significant amount of money.
I use this for low carb bread! It's called Soul Bread. I just don't put any sweetener in it, and I use all butter (no plant-based oil) since I'm carnivore: www.tasty-lowcarb.com/low-carb-soul-bread-original-recipe/
@@LetThemEatGlutenFreeCake ruclips.net/video/M4sHj52Qbm8/видео.html I just got everything to make your flours, I’m so excited to start making better GF baked goods! I have a proofer, when waiting for a rise, what’s the preferred temperature?
I am making this for the first time and it raised very quickly and high in less than hour. I warmed my oven to about 100 degrees, turned it off, and put the bowl in. I put it in the fridge and it collapsed after a few hours. Is this normal or did I let it overproof initially? It looks amazing so far and really hope I get the second rise when I roll it out tomorrow. I guess my question is whether it is possible to let it rise too much initially?
I took out the flour and milk for the tangzoge from recipe but the dough recipe was crumbly so I added more milk but my dough doesn’t look like your dough. Mine looks like actual gluten dough . Not sure what I am doing wrong. I use my scale to weigh in grams. Should I have not added extra milk and let it mix more than 5 mins until crumbly come together? Your’s is so smooth
Hi, Lisa! I'm confused about what you said about taking out the flour and milk for the tangzhong. Are you saying you didn't make the tangzhong so you decided to remove those amounts of flour and milk from the recipe? Because if that's the case, that right there is what went wrong. If you're not making the tangzhong (which you really should to make this recipe work properly the way I wrote it and be smooth and glossy) you'd need to actually add those amounts BACK to the dough, not remove them. :)
@@LetThemEatGlutenFreeCake I did make the tangzong . I subtracted the amounts that is in the tangzong from the whole recipe. My dough was crumbly. So I added more milk but it was too wet as it didn’t rises . Do I sift the flour ? If so before or after I weigh it? I weighed out 420 grams of your bread flour and from the 420 grams I took out 35 grams of it for the tangzong . Then I measured out 1 1/4 c of milk and from that I took out 3/4 c of milk for the tangzong . Is that what I am supposed to do? Mine was crumbly. Sorry if I am not explaining it right.
@@lisaharrington3241 Oh, I got it now. Thanks for clarifying. So you don't need to subtract anything from the recipe to make the tangzhong because all of the amounts have already been subtracted and properly equated. In other words, I've done that work for you so all you need to do is follow the recipe and make the tangzhong with the 3/4 cup milk and 1/4 cup flour. Then you add that to the whole recipe, not changing the amounts of the flour or milk (3 cups (420g) flour and 1 1/4 cups (300ml) of milk). I hope that makes sense.
Yes, I do subtract the tangzhong amount from the entire recipe. I used the term "white bread" more to describe the texture than the color, so it really doesn't matter the color, as long as the texture is right 🥰
I am very much encouraged by the comments. i have tried so many different recipes and they were all failures . i am very wary . I'm going to try the recipe now and I will let you know how it works out. Call me, "cravin bread"!
I'm so sorry. I wish I had an answer for you, but I wouldn't know how to make this bread without yeast. There are some other quick breads that don't use yeast. Search quick breads or breads without yeast and you should be able to find some.
I’ve tried a few of your recipes and I can never get the bread to rise more than just a little bit. I use your bread flour mix (with plant protein because I can’t do dairy) and follow everything else exactly. My oven had a bread proof setting so I know it’s a good temperature for it to rise. I have no idea what else could be going on. Any thoughts?
I've found that gf bread dough requires a little warmer of a proofing area than we're used to with non-gf breads. What is the rising temp of your bread proof setting? Also, what kind of plant protein are you using? I wish I could say with certainty that whey protein substitutes work perfectly, but sometimes they just don't. I ran out of my whey protein and used a plant protein that I bought from Walmart and I had horrible results, so I know some things just don't work as a sub. Curious question--are you dairy free because of lactose intolerance? Because whey protein isolate (particularly isolate, not concentrate) is lactose free.
Everything you need is in the link in the description box! All you need to do is click that link and you'll find out how to make the bread, as well as how to make the flour blend 😊
You'll find it in the recipe for this bread, as well as in several places on my website (check the main menu of my website). You can use a dairy free milk ☺
Is your amounts in the video doubled because the Tangzhong In the written recipe says a 1/4 flour and 3/4 cup of milk and in your video that looks like it is more than that
No, the amounts are not double. The video is just up close on a very small (1 qt) saucepan so what might look like more amounts than that is really 1/4 cup of flour and 3/4 cup of milk. I would never be deceptive in any of my videos.
I loved you before, but when you said "tomato and mayo sandwich" you became my secret BFF! LOL. How does this one compare to the quick recipe wonder bread?
Haha! A tomato sandwich with homegrown tomatoes is the BEST!! I like them both for different reasons, this one for its more prominent yeasted flavor and the quicker one because it is so quick and easy.
@@annabellefoy4454 I suppose you could. However, the package states it is manufactured in a facility that also processes wheat. That's why I don't use it or recommend it.
have you ever tried baking this like the artisian bread? I went to sprouts and got just enough stuff to make the small batch of your bread flour but i just realized that i used the wrong bread recipe and used this one over the artisan recipe...they are similar but one is more oil and one is more xathan, curious how much like a french bread this would cook up to be if baked on the stone with a water pan
Because it has enrichments, I don't think it will be anything like a French or artisan style bread. Not that it won't work, however. I think it'll still be delicious!
Kim, I applaud you for sticking with it until you found your perfect white bread recipe. I also greatly appreciate the fact that you have shared your efforts with all of us who have also been on a quest to something such as this for many moons. However, I think I am at a brick wall that I cannot get past. Just reading your ingredient list gave me real hope that I had found the right recipe. Then when I read the disclaimer and how you had compounded your own flour mix, and that you would not be responsible for failures due to use of any other type flour, I almost passed out with disappointment. You bake constantly, I do not. Although I have wasted a lot of food because I have had nothing but failures as I tried all the other recipes for this type of bread. You might be able to buy and use a tub of whey protein, but that is not something that I keep in my pantry and I cannot/will not pay the huge price to buy this item. I have spent almost 2 days searching for anything to substitute for this protein powder and I am just simply out of luck - unless another of your fans will comment and guide me since I am not getting anywhere by my efforts. And no bread either... Still hopeful! Anyway, I still thank you for getting so many a successful way to bake the kind of gluten free bread many of us are anxious to eat again.
Hi, Marie! I understand your concerns. There are PLENTY of options for substituting the whey protein isolate directly on my bread flour blends page, all of which are links as to where to find those options. And there is also a much smaller (I think it's one pound) container of whey protein isolate that's much cheaper. I've also mentioned on the bread flour blends page that there is a pea/quinoa protein package that you can buy at Walmart (I don't remember the price, but it's probably under $10). When I created my disclaimer was when I was getting very nasty comments from people stating they did everything right and their bread didn't turn out and my recipe was awful and how dare I put something so awful out there. And when I kindly asked them if they used my flour blend, they said no, they used some other blend. I got so many of those comments, all from people using a different flour blend, that I decided to put a disclaimer stating that if you didn't use my flour blend, I "couldn't speak for the results you would obtain" because it took me so many years to finally hit what I felt to be the jackpot of gf bread baking. I tried all of those other flour blends on the market and was so disappointed and spent SO much money and time just to throw away bricks of bread. I would LOVE to be able to make all of my breads with a store bought blend, but unfortunately those blends just don't have what it takes to get great results. One day I do hope to be able to sell my own blend in stores, but until then I thought if I could at least offer the recipe to everyone to make my blend, at least they would be able to hopefully have some great gf bread, too! I hope this answers any of your concerns and questions, and if you need further help, please send me an email at kim@letthemeatgfcake.com. I'll be happy to help you figure out what I can 😍😍
Ok I’ll try that next time But also when I make the cinnamon rolls the dough is not pink so what is the difference? And can I use something besides coconut oil?
I'm sorry😞 I'm only gluten free and I develop my recipes and flour blends based on that only. I'm quite often asked if things can be substituted and the only answers I can offer is guesses and suggestions. I always tell people they can "try" and if it doesn't work, I'm sorry. Without substitutions, I can help you achieve success with any of my recipes. But maybe looking to someone who actually specializes in whatever else you're allergic to is the next step.
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This is excellent! I have been gluten-free for six years and have tried almost every bread out there. Can’t even count how many loaves I have bought at the store, tried one piece and thrown it away. I just tried this recipe today and it is amazing. Thank you so much, Kim! I can hardly wait to try your other recipes.
I'm so glad you liked it!!
You my lady, are an absolute treasure to the GF community. My Husband is gluten intolerant and has had a hard time adjusting to the GF world .... until I made your bread for him ❤ Now he's actually excited about bread again. I've also trialed your donuts on him with huge success. Thank you from the bottom of my heart for sharing your hard earned knowledge so freely. You really are an absolute gem Kim.
PS - The Husband is looking forward to more GF baking but only if it's from your channel ❤😂
Oh my goodness, you are so sweet! Truly, it is such an honor to hear such heartwarming comments from people like yourself because I know what it's like to miss out on good food and that's what started me on this journey. God bless you and your husband 🥰🥰🥰
The best gluten free bread we've tasted! It is fantastic as sandwich bread and equally fantastic as toast! My husband is celiac and was resigned to eating the 'cardboard' bread you get at the grocery store in the freezer. I've been experimenting and baking with so-so results. Then I discovered you! I've been baking him all kinds of (gluten-free) delights that he'd thought he'd never eat again. (Your vanilla cupcakes are even better than gluten cupcakes!) You really are a hero to gluten free people! Thank you so so much.
You are so sweet!! I thank you from the bottom of my heart 🥰🥰🥰
You have no idea how happy I was to try your bread and it turned out perfect! Thank you so so much for making videos, you are beyond amazing…..
Awe, you're too kind! Thank you so much 🥰
My daughter is dating a young man who is GF so we are making all our meals GF. After trying different breads I was so happy to have found yours!! Everyone LOVES it!! When making mine the dough never doubles in size it only rises when baking. Didn't know if you had an ideas on what I might be doing wrong. But the Bread turns out perfect just doest rise in the 2 hour rise.
Awesome! I would focus more on looks than the actual time of 2 hours. If it takes a lot longer, then it takes longer. The 2 hours is just an estimate, but it always depends on the temperature.
I'm new to the gluten-free life and making delicious bread has been a tough one. Since you've tried 40 times to perfect this recipe, I suppose I should keep trying too. Thanks for the video and the inspiration.
So glad I could inspire you to keep at it! I totally get it, too. I've been there for years myself and I will never give up trying to recreate those things I used to love so much :)
😭 I cannot wait to make this! First I need to finish getting the flours/ proper ingredients you use in all of your recipes. I’ve wasted enough money the last month on things that haven’t worked out the best, I should listen to someone who’s been there and done that! Lol Thank you so much!
Awe, I hope you like it when you finally are able to make it!!!
Kim, thank you for your help, I am getting better making your bread recipe. I didn't give up! I have made a few other recipes that turned out just wonderful!💕
You’re an angel!!! Thank you so much for your trial and error 🥺🙏 no more crumbly dry bread, I’ll listen to your advice and make a PB&J. Thanks again ❤️
You're too kind!
Used your white bread recipe to make these. Very good !
This made me cry!! 😥😥 I have been looking for a recipe for GF bread for long time! Can the milk be substituted with oat milk or almond milk? Thank you so much!
Yes, absolutely!!
Ms. Kim, you have changed lives! Thank you so so much.
I have looked through your videos and your website, I am looking for a white cake recipe? Can you help me with this?
Your bread looks amazing! I'm hungry! Thank you for showing us how to make Wonderlike bread!
This looks delicious! Can I make buns instead?
Hi Kim, Thanks so much for your recipe. My kid loves your gluten free bread so much. ❤ It’s a bread. ❤
Awe, that's awesome! Thank you so much 🥰
This was delicious! I’m so happy to find your channel. I even messed up the refrigeration part and came out well. Looking forward to trying your other recipes too.
One of the biggest hurdles for me and going GF was because my husband has had bad reactions to many GF foods. We still have some testing to do but looks good so far. Thank a ton!
Hi Kim! I have a loaf of your sandwich loaf in the oven right now. I'm really nervous that I didn't let it rise quite enough. It's for my 11 year old son who has been gf since he was 16 months old, he's never had delicious homemade bread. I tried your cinnamon rolls and they were amazing. Fingers crossed I didn't mess this up! If so, I'll try again. Thanks so much!
Hi Kim, thank you SO MUCH for all of your recipes! Everything I have tried has been a huge hit with everyone in my family.
I am wondering if you have any advice for adding whole or ground seeds (flax, pumpkin, or chia) to your bread recipes?
Thanks again!
I have added seeds and nuts to my sourdough bread by soaking them overnight (they draw out a lot of moisture from the bread so if you soak them, it helps). I would stick with only about 10-15% of the total dough volume so as not to dry it out further.
@@LetThemEatGlutenFreeCake Thanks for the advice Kim, I’ll give this a try!!
This recipe is the best so far, thank you! I have a question: have you tried to skip the overnight chill to form the loaf and just bake as a batter? I know it wouldn't be as pretty, but soooo curious if it works to save that step.
You know, that is a really great question that I honestly didn't think of myself. It WOULD probably work without the refrigeration. I will have to try it as just a batter and let you know 🥰
It looks so beautiful.
Thank you 😍
Thank you for your wonderful recipes and for doing all the "work" so we can just get to baking with confidence! New on the GF journey and just want to confirm this recipe. You call for 5mg psyllium husk POWDER in this recipe. So would I convert that to 10mg of HUSKS? (Your artisan loaf is 1:2 ratio.) I just don't want to ruin the recipe with an incorrect conversion. Thanks again!!
That's a great question! Yes, you would. When I developed this recipe, it was one of the first times using psyllium husks for me and I had used the powder originally, but eventually switched to the whole husks because I preferred the texture of the finished bread.
I'm loving your breads! Quick question, when kneading do you use your gf bread flour or the rice flour?
I always use whatever flour blend is used in the recipe as my "bench" flour for kneading.
@@LetThemEatGlutenFreeCake awesome thank you!
So excited!!! I was just wondering today if you had a GF sandwich bread :) :) Thank you!!
I'm excited for you to try it!!!
I have made 4 loaves and not one of them has turned out! I followed each step and followed the recipe to the T, with the exception that I use lactose free milk. Is that the issue? BTW your cinnamon rolls are THE BEST!!!
Hmmm. I'm wondering if that could be the cause because of the tangzhong. Maybe the lactose is required to make the tangzhong? I will research it and see what I find out. If you've made my cinnamon rolls without any problems, chances are the tangzhong is the route cause.
@@LetThemEatGlutenFreeCake I am going to buy some regular milk and give it another go!!!
@@LetThemEatGlutenFreeCake I bought whole milk and tried again. It all looks good until I take it out of the fridge, knead, then place in loaf pan for final rise. That is where the problem is. My dough never rises above the tip of the pan. I have watched your video several times and I believe that I am following your instructions. HELP!!!!
@@stevenkilcullen Maybe it's just as simple as not letting it rise long enough, or your proofing temp is too low. I always tell people that when you're taking it out of the fridge, it's very cold so we can shape it, so it basically starts rising from a cold temp. That's not usual in regular (gluten) baking as the temp is usually room temp. So adding more time and/or more warmth to your proofing area could be the easy solution. What I often do is turn my oven on to the lowest temp it will go (170 F) and then turn it off and place my loaf in the turned off oven. If it's particularly cold (during cold months), I may need to do this a few times.
I live I'm Palm Springs, CA so I do not think my house is cold. I have used the oven and placed my loaf pan both in and on top of warm oven. I have let it go for 4-5 hours. I think that I will try again and set it outside in the shade in the 100 + degree warmth. I AM NOT GIVING UP!!!
Kim can I use a 8x4 pan to make your white sandwich bread. I want to use your recipe today and I noticed you said to use 8.5 by 4.5 pan? Help. I don’t want to mess up. Lol
Absolutely!
Nice 👏👍 thank you for the recipe 💗
I've tried to make gf bread so many times but I noticed no eggs, no xanthum gum, will give it a try. Any hot cross buns recipe?
Hi do we take the 1/4 cup from the amount of allotted flour for the tangzhong ie the 3 cups or is the amount separate from the 3 cups thanks in advance
Hi Kim! Gave this one a shot and like a couple others had some difficulty with the proof before it went in the oven. I set my oven to bread proof (100F) and also put hot water in a pan on the bottom rack of my oven. After 2 hours, it had doubled in size but did not rise an inch over the pan, so I set my oven to Bake 170F with additional hot water, and once it hit 170F I shut the oven off and let the dough sit for another 1 1/2 hours. I'm pretty sure I overproofed it because it wouldn't rise at all. Going to give it another try next time and wanted to ask - if I use hot water as a proofing-helper in my oven, do I need to cover the bread? Does covering the bread keep moisture in it and help proof it? This step I am looking for an insight on. Thanks!
I would cover the bread for proofing regardless of whether you're using hot water or not because the bread will form a thin skin on top and prevent further rising. The only time I don't cover the bread is when I put an egg wash on it before proofing, such as with my challah bread. This protects the skin from forming on the crust.
Thank you for sharing your recipe! I've been searching for a suitable GF, lactose free, eggless, tree/nut free, soy free bread for my niece for a long while and only now stumbled upon your recipe! I can't wait to try it out tomorrow once I acquire all the ingredients.
I wanted to make sure I stayed true to your recipe as I am shopping for the ingredients.
For the yeast, can I use instant yeast that is not rapid rise? I have the bellarise instant rise yeast on hand. And can I use Japanese potato starch called katakuriko? Thank you again!!
You should be able to use both just fine 😍
Holy s*** Kim!! You are the real deal!! Your flour blend is the best blend I’ve ever tried. I just baked your artisan bread and tried baguettes for the first time ever, my life is truly changed. I’m so grateful that I found your RUclips channel so early in life, my family has been gluten free for years that this is truly next level recipes.
For this bread recipe, am I able to throw in some pumpkin seeds and other things to make it multi grain? Is there any harm in doing so? Thanks!
Thanks so much for your kind words!! Yes, you are able to add whatever seeds or nuts you'd like. If you're adding more than a cup, I would soak them in some hot water for a few hours or up to overnight so they don't leach the extra water from the bread dough and make it dry, especially if you're adding other grains.
Just figured out my oven is hotter than the temperature I set. Perfect this time. Before it was heavy on the bottom. Do you use an oven with convection?
No, while one of my ovens does have convection (I have one of those double ovens), I tend to not use it for any of my breads because I don't want the fan to knock out any air from a fully proofed loaf of bread.
I tossed my dough hook years ago. Will a paddle work?
YES!!
Hi I’m in Melbourne Australia I’m also on a low fodmap diet and I can’t have the psyilium husk or your protein powder so what can I replace them both with please and can I bake the bread in my bread machine with the gluten free setting thank you ❤
See the recipe. You don't have to use the psyllium husks, and there are several different options for the whey protein isolate.
Hi Kim, I've watched a few of your gluten free recipes. Just curious about the flour-blend, can I use gluten free flour as well?
I only ever use gluten free flour in my recipes. But my recipes are only formulated to be used with my flour blend recipes, which are always linked in the recipe as well.
Great color on you Kim! Can't wait to try this one 🖤
Awe, thanks so much! I love hot pink 🥰
I will definitely be making this recipe but due to a coconut allergy do you think butter or shortening should be used instead?
Absolutely! Either of those would work great!!
Do we take the 1/4 cup for the mixture in the beginning from the total number of cups of flour. Or is that separate
No, that's already figured out for you in the recipe. Don't change the amounts at all.
Wonderful!
Hi. I can’t use potato starch and psyllium husk. What can I use instead in your flour mix ?? Pls reply. I’m really keen to try your recipe. 💕💕
You could try arrowroot starch in place of the potato starch and if you can't find that, cornstarch might work. You could just leave out the psyllium husk. It won't be quite as stretchy, but it should be similar. I haven't tried any of these, though, so I can't say for sure if the end result would be comparable.
Do you have to use the psyllium husk powder you use also? I just put in an order for all things for flour and just realized the psyllium husk powder.
You could leave it out, but you won't get quite the same texture. If you leave it out, reduce the milk to one cup (240 ml).
Finally got all the ingredients from Amazon and I'm surprised I actually made this. I'm sure I'll do better next time, not bad for someone who doesn't bake.. time to try more. Thanks for what you do.
Thank you so much for making this recipe!!! But the psyllium husk powder it’s Necessary?
You could make it without, but you may not get quite the same stretch and bounce.
My wife is allergic to psyllium husk powder. Is it possible to replace with some other ingredients? Thanks.
I would just leave it out if she can't have it. It will be a little bit stickier of a dough to work with, but you should still be able to shape it. You will also need to reduce the milk in the dough recipe (not the tangzhong) to 1 cup (240ml).
Hey there, I m super excited to follow you procedure and make this wonderful bread...however can I use store bought glutenfree all purpose flour instead of yours? Love you.
Thank you so much!! You could try, but you won't get the same results. That's why I created my own blend, because I wasn't getting the texture that I wanted from store bought blends.
@@LetThemEatGlutenFreeCake
Ok..Thank you❤
I cannot find your ingredients to make your GF flour mix. Please send me in the right direction. Thanks
Everything you need is linked in the description box below this video, but here is a direct link to the actual bread flour blend: www.letthemeatgfcake.com/resources/kims-gluten-free-bread-flour-blend/
Being as hiw horrible seed oils are, is there an option to use olive oil only? Thank you!
I'm sure any oil would work fine.
Mam if i use xantham gum as a substitute for psyllium husk how much am i supposed to add ??
If you make up a batch of my gluten free flour blend, it will already be in there. You can just eliminate the psyllium husk powder from the recipe. You won't get the same results, however.
My bread had a lopsided top before baking. What did I do wrong?
I see your coconut oil is more solid (denser). Can I use liquid Coconut Oil. Because I can't find it in my country like yours.
You should be able to :)
Can I use Cisco instead of coconut oil?
You should be able to.
Hi. Can we substitute the psyllium husk for flax seed powder ?
I have checked on your youtube video,s can,t find the gluten free flour mix. What is the title of that video? pls & tks
There is no video for the flour blends, but I link them in every single one of my videos, and they are also linked within the recipe card on each post as well. You will also find them in their own drop down menu on the main page of my blog 😊
@@LetThemEatGlutenFreeCake thank you
Can this b made without stand mixer?share the measurements please
is it rice flour??? What flour u used please
My own recipe, which is linked in the description box 😊
Well, I have wanted to make your bread recipe for a few weeks now, since I first saw your YT video. Today is the day! I've had to substitute 2 ingredients: instead of the whey protein isolate, I am using the hemp protein and instead of the whole milk, I'm using 3.25% lactose free milk ...allergic to dairy.
My bread will not be white bread but a greenish bread because of the hemp, I think. We chose the hemp over the whey as there was a huge difference in price between the whey, hemp, and egg white. We didn't realize the hemp powder was green until making the bread flour blend. Never even thought about it. Should be an interesting looking loaf, eh? Do you think those substitutes will be okay, Kim?
I haven't tried hemp protein myself, but there have been a few that I've heard of who said they had great success with it (albeit their light green loaf). Of note, you may need to adjust the flour content if your dough is too sticky. I've noticed some of these alternative protein powders tend to have different textures to them, so if you notice your dough is too sticky to handle, add an additional 1/4 to 1/2 cup of flour.
Hi Kim, well it's an extremely heavy loaf. Not too sticky at all. I dd a 8 hr rise and then a 2 hour rise in the loaf pan. Can't say I'll do it again. It's not good with hemp - at least in my experience. I have to try the whey. Cheaper is definitely not better in this case
Got up this morning to try the bread. It was not sticky at all when I was shaping it to the loaf pan. The bread is very heavy/solid ìn using the hemp and the color is dark. I don't think I'll use it again. Must try another protein. What does the protein powder do in making this recipe?
@@barbaragiesbrecht6004 It really, in my opinion, is the most essential ingredient in my bread flour blend. What it does is provides the missing link (protein) found in gluten-filled wheat flour, because gluten IS protein. Without it, you won't get the same dough OR finished baked bread texture or quality. Of note, if you use whey protein ISOLATE, which is what I highly recommend, isolate is lactose free so if your problem is just with lactose, you can definitely use the whey protein isolate. It's only if you use another form of whey protein, such as concentrate, where lactose is still contained within it. I hope this helps!!
@@barbaragiesbrecht6004 you can just get a small container of the whey protein isolate to test if you like it without spending a significant amount of money.
Hey 👋🏼 any idea how I could make this or any of your other recipes low carb? (Not looking for totally keto.)
Oh gosh, I don't! I'm sorry, Samantha. I'm not a good one to ask about low carb 😕
I use this for low carb bread! It's called Soul Bread. I just don't put any sweetener in it, and I use all butter (no plant-based oil) since I'm carnivore: www.tasty-lowcarb.com/low-carb-soul-bread-original-recipe/
Can you please make a recipe for gluten free condensed milk bread??
I can put it on my list of things I'd like to try. Do you have a specific recipe that you wanted to convert? I've never had condensed milk bread.
@@LetThemEatGlutenFreeCake ruclips.net/video/M4sHj52Qbm8/видео.html
I just got everything to make your flours, I’m so excited to start making better GF baked goods! I have a proofer, when waiting for a rise, what’s the preferred temperature?
What other type of flour or starch can you use instead of Tapioca? I’m diabetic and Tapioca raises my blood sugar tremendously.
Oh, gosh, I'm really not sure. Unfortunately, I don't know much about low sugar baking. I'm sorry 🙁
I am making this for the first time and it raised very quickly and high in less than hour. I warmed my oven to about 100 degrees, turned it off, and put the bowl in. I put it in the fridge and it collapsed after a few hours. Is this normal or did I let it overproof initially? It looks amazing so far and really hope I get the second rise when I roll it out tomorrow. I guess my question is whether it is possible to let it rise too much initially?
It's very normal for it to collapse in the fridge, but it will rise up again for the second and final rise :)
@@LetThemEatGlutenFreeCake Thank you!!! I can't wait to try the final product.
I took out the flour and milk for the tangzoge from recipe but the dough recipe was crumbly so I added more milk but my dough doesn’t look like your dough. Mine looks like actual gluten dough . Not sure what I am doing wrong. I use my scale to weigh in grams. Should I have not added extra milk and let it mix more than 5 mins until crumbly come together? Your’s is so smooth
Hi, Lisa! I'm confused about what you said about taking out the flour and milk for the tangzhong. Are you saying you didn't make the tangzhong so you decided to remove those amounts of flour and milk from the recipe? Because if that's the case, that right there is what went wrong. If you're not making the tangzhong (which you really should to make this recipe work properly the way I wrote it and be smooth and glossy) you'd need to actually add those amounts BACK to the dough, not remove them. :)
@@LetThemEatGlutenFreeCake I did make the tangzong . I subtracted the amounts that is in the tangzong from the whole recipe. My dough was crumbly. So I added more milk but it was too wet as it didn’t rises . Do I sift the flour ? If so before or after I weigh it?
I weighed out 420 grams of your bread flour and from the 420 grams I took out 35 grams of it for the tangzong . Then I measured out 1 1/4 c of milk and from that I took out 3/4 c of milk for the tangzong . Is that what I am supposed to do? Mine was crumbly. Sorry if I am not explaining it right.
@@lisaharrington3241 Oh, I got it now. Thanks for clarifying. So you don't need to subtract anything from the recipe to make the tangzhong because all of the amounts have already been subtracted and properly equated. In other words, I've done that work for you so all you need to do is follow the recipe and make the tangzhong with the 3/4 cup milk and 1/4 cup flour. Then you add that to the whole recipe, not changing the amounts of the flour or milk (3 cups (420g) flour and 1 1/4 cups (300ml) of milk). I hope that makes sense.
Hi what your flour combination.
I put the flour blend recipe link in the description box
Do you subtract what you put in the tangzong from the recipe. Mine didn’t turnout white but it’s soft and yummy otherwise
Yes, I do subtract the tangzhong amount from the entire recipe. I used the term "white bread" more to describe the texture than the color, so it really doesn't matter the color, as long as the texture is right 🥰
@@LetThemEatGlutenFreeCake thank you for tips !!!
Where did you get bowl cover?
Lidl
I am very much encouraged by the comments. i have tried so many different recipes and they were all failures . i am very wary . I'm going to try the recipe now and I will let you know how it works out.
Call me, "cravin bread"!
I made your recipe, delicious, sadly middle was hollow whatever I did wring, my 1st g. Glad I came across you. Any advice welcome 1:00
I"m guessing you didn't knead it enough.
Thank you so much 😊
I tried this bread but unfortunately I hate the taste of the coconut oil in it, can I use something other than that?
Yes, any neutral oil should work. I list a few within the post itself 😊
@letthemeatglutenfreecake can’t have yeast what should I do ?? Have a blessed day
I'm so sorry. I wish I had an answer for you, but I wouldn't know how to make this bread without yeast. There are some other quick breads that don't use yeast. Search quick breads or breads without yeast and you should be able to find some.
Would refined coconut oil work as well?
Yes!!
Can the oil be replaced with vegetable oil?
Have you ever heard anyone say the psyllium husk powder tastes bad? Is there a substitute?
You can leave it out of most of my recipes. Just reduce the water/milk/liquid content by 1/4 cup (60ml).
Thank you 🙏 💙💙💙💙🎈🎈🎈☺️
I’ve tried a few of your recipes and I can never get the bread to rise more than just a little bit. I use your bread flour mix (with plant protein because I can’t do dairy) and follow everything else exactly. My oven had a bread proof setting so I know it’s a good temperature for it to rise. I have no idea what else could be going on. Any thoughts?
I've found that gf bread dough requires a little warmer of a proofing area than we're used to with non-gf breads. What is the rising temp of your bread proof setting? Also, what kind of plant protein are you using? I wish I could say with certainty that whey protein substitutes work perfectly, but sometimes they just don't. I ran out of my whey protein and used a plant protein that I bought from Walmart and I had horrible results, so I know some things just don't work as a sub. Curious question--are you dairy free because of lactose intolerance? Because whey protein isolate (particularly isolate, not concentrate) is lactose free.
@@LetThemEatGlutenFreeCake no unfortunately it’s the protein. Ok I’ll try higher rising temperature. Keeping my fingers crossed!
Plz shre the flours name .and what was the recipie of your blend
Everything you need is in the link in the description box! All you need to do is click that link and you'll find out how to make the bread, as well as how to make the flour blend 😊
Hi, Where can I find the recipe?
You'll find the link in the description box below the video. If you're on mobile, you just need to tap the down arrow 😄
I feel like you just handed my life back to me 😊. 🙏🏼🙏🏼
Where is this recipe? :)
In the description
Where is the recepie for your flour plz? Also we can't have milk either can we use something else?
You'll find it in the recipe for this bread, as well as in several places on my website (check the main menu of my website). You can use a dairy free milk ☺
Hello mm can you put the ingredients below please
I am an arabic viewer You are awesome 😎
Hi, Milouche! There is a link below to the recipe on my blog. You can use Google translate from there if you need it to be translated.
@@LetThemEatGlutenFreeCake thanks 🙏
Have you ever just made this in a cast iron skillet?
I have not.
Is your amounts in the video doubled because the Tangzhong
In the written recipe says a 1/4 flour and 3/4 cup of milk and in your video that looks like it is more than that
No, the amounts are not double. The video is just up close on a very small (1 qt) saucepan so what might look like more amounts than that is really 1/4 cup of flour and 3/4 cup of milk. I would never be deceptive in any of my videos.
I loved you before, but when you said "tomato and mayo sandwich" you became my secret BFF! LOL.
How does this one compare to the quick recipe wonder bread?
Haha! A tomato sandwich with homegrown tomatoes is the BEST!! I like them both for different reasons, this one for its more prominent yeasted flavor and the quicker one because it is so quick and easy.
ok rewatched this video you say "kim,s gluten free flour mix" is that Kim (southern fried and gluten free)
No, it's my own creation for a gf bread flour blend. You'll find the recipe in the link below 😊
Can I substitute with white rice flour?
With only white rice flour? No, it won't work with just one gluten free flour. It really requires several components to bring it together.
@@LetThemEatGlutenFreeCake Thank you so much for responding. Can I use the Whey Protein Powder from Bob’s Mill?
@@annabellefoy4454 I suppose you could. However, the package states it is manufactured in a facility that also processes wheat. That's why I don't use it or recommend it.
have you ever tried baking this like the artisian bread? I went to sprouts and got just enough stuff to make the small batch of your bread flour but i just realized that i used the wrong bread recipe and used this one over the artisan recipe...they are similar but one is more oil and one is more xathan, curious how much like a french bread this would cook up to be if baked on the stone with a water pan
Because it has enrichments, I don't think it will be anything like a French or artisan style bread. Not that it won't work, however. I think it'll still be delicious!
can i have the measurements for the ingredients please
Hi! Just click the "show more" button and you'll find the link to the recipe😊
where is the recipe? FOUND IT!
Kim, I applaud you for sticking with it until you found your perfect white bread recipe. I also greatly appreciate the fact that you have shared your efforts with all of us who have also been on a quest to something such as this for many moons. However, I think I am at a brick wall that I cannot get past.
Just reading your ingredient list gave me real hope that I had found the right recipe. Then when I read
the disclaimer and how you had compounded your own flour mix, and that you would not be responsible for failures due to use of any other type flour, I almost passed out with disappointment. You bake constantly, I do not. Although I have wasted a lot of food because I have had nothing but failures as I tried all the other recipes for this type of bread. You might be able to buy and use a tub of whey protein, but that is not something that I keep in my pantry and I cannot/will not pay the huge price to buy this item. I have spent almost 2 days searching for anything to substitute for this protein powder and I am just simply out of luck - unless another of your fans will comment and guide me since I am not getting anywhere by my efforts. And no bread either... Still hopeful! Anyway, I still thank you for getting so many a successful way to bake the kind of gluten free bread many of us are anxious to eat again.
Hi, Marie! I understand your concerns. There are PLENTY of options for substituting the whey protein isolate directly on my bread flour blends page, all of which are links as to where to find those options. And there is also a much smaller (I think it's one pound) container of whey protein isolate that's much cheaper. I've also mentioned on the bread flour blends page that there is a pea/quinoa protein package that you can buy at Walmart (I don't remember the price, but it's probably under $10). When I created my disclaimer was when I was getting very nasty comments from people stating they did everything right and their bread didn't turn out and my recipe was awful and how dare I put something so awful out there. And when I kindly asked them if they used my flour blend, they said no, they used some other blend. I got so many of those comments, all from people using a different flour blend, that I decided to put a disclaimer stating that if you didn't use my flour blend, I "couldn't speak for the results you would obtain" because it took me so many years to finally hit what I felt to be the jackpot of gf bread baking. I tried all of those other flour blends on the market and was so disappointed and spent SO much money and time just to throw away bricks of bread. I would LOVE to be able to make all of my breads with a store bought blend, but unfortunately those blends just don't have what it takes to get great results. One day I do hope to be able to sell my own blend in stores, but until then I thought if I could at least offer the recipe to everyone to make my blend, at least they would be able to hopefully have some great gf bread, too! I hope this answers any of your concerns and questions, and if you need further help, please send me an email at kim@letthemeatgfcake.com. I'll be happy to help you figure out what I can 😍😍
You didn’t say what kind of flours you use in the recipe
It's my own flour blend recipe (you'll find the recipe linked in the description box) 🥰
Put the ricite here ui don’t fade
This works with hemp protein
Where's the recipe
Did my eyes deceive me or did you back the bread in two bread pans?
Your eyes must've deceived you. I didn't use two bread pans 😊
measurements would be helpful
You'll find the recipe link in the description box below :)
My dough looks pink
What brand of psyllium husks did you use? Some brands can turn the dough pink. I use Anthony's, which is linked in the bread flour blend page.
Ok I’ll try that next time
But also when I make the cinnamon rolls the dough is not pink so what is the difference?
And can I use something besides coconut oil?
Nope. !! This did not work with substitutes. ☹️
I'm sorry😞 I'm only gluten free and I develop my recipes and flour blends based on that only. I'm quite often asked if things can be substituted and the only answers I can offer is guesses and suggestions. I always tell people they can "try" and if it doesn't work, I'm sorry. Without substitutions, I can help you achieve success with any of my recipes. But maybe looking to someone who actually specializes in whatever else you're allergic to is the next step.
Dough was sticky and difficult to knead
Can you use Meta Mucil as the psyllium powder?
I honestly never thought about that, but I suppose if it's unflavored you could?