My Gluten Free Bread Recipe 

@@kimauger4293 Do you know that you just made my day??!! Thank you so much for sharing, you are very sweet to tell me that!!!♥️. Just an fyi: If you know anybody starting out or maybe someone who want to make GF food for a gluten-free family member- I wrote a cookbook last year called It Just Happens to be Gluten-Free by Jen Fiore I hope that might help someone starting out or someone who needs some inspo.

@@GlutenfreeandME I will keep that in mind. :)

@Mike-zm8pm YAY! Thank you for sharing that with me! I am really happy to hear you have a good loaf of bread! If you go to some of the newer videos you can start to play around with the flour too!! Happy GF Baking!

E. Diaz del Campo HI! You know you bring up a great point and I am speaking from my experience with a machine we had years back. BUT to be fair I REALLY should try again. Things have changed so much in the gluten free world, so many things have improved. Just because it didn't work 8 years ago doesn't mean it couldn't be great now. But since I had a loaf that really worked I never re-visited it. I just use the Normal or regular setting for the 2# loaf and I don't change the rise. I might give that ONE rise a try...but remember if it is NOT successful cut that bread up and make garlic bread! Honestly don't waste the flours and the effort. We have had many bad loafs through the years and re-baked them. I don't think I really helped (heehee) but you gave me food for thought and for that I thank you:) ~Blessings to you Happy GF Baking!

I am so happy that you liked it!! i just posted a video doing that recipe with a few tweeks!! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-woDej8Lzii8.html I hope you like that bread too!!! Happy GF baking and Happy New Year!!

RUTH!! I love your attitude...YES! Experiment my friend! I am NOT a professional baker nor do I want to be (there are amazing people out there who are running with that). I just always wanted to feed my family some tasty food that won't harm them😋..so experimenting is where it is AT XOOXOX HOORAY!

Glutenfree and ME Thank you!

Glutenfree and ME hei friends ..I am on free gluten diet after suffering Celiac for half a year. I always be aware of great recipes that are gluten-free internet everyday to get my health dessert, but it was not easy to exercise plus it was perhaps not delicious. I feel wonderful because it presented complately since I found the best free gluten recipes. The desserts are simple to prepare and delicious taste. I highly recommend to search Delicious Desserts Perfecta Solution on google if you are going to cook some healthy dessert.

Glutenfree and ME The bread was good but the crust had a weird bitter taste. It almost tasted like a baking soda taste. Then I followed your recipe with the only variation of no milk and I used olive oil. I highly recommend to search Delicious Desserts Perfecta Solution on google if you are going to cook some healthy dessert.

Glutenfree and ME I will be on free gluten diet after suffering Celiac for a few months. I always be aware of great gluten-free recipes on internet everyday to get my health dessert, but it is too tough task and it ended up being not delicious. The sweets have become very easy to prepare and delicious taste. If you`re going to prepare some healthier dessert, We highly recommend to find Delicious Desserts Perfecta Solution on google. its very easy to find on google for any one.

Glutenfree and ME I need to eat a healthy food because of my obesity but I had always problems at making great gluten-free recipes they was not delecious! I feel good now since I found the most readily useful free gluten dishes, it's homemade gluten free bread ! I advise you all to google Delicious Desserts Perfecta Solution!

Thank you! I am very blessed that I have a family who will eat TONS of veggies with lunch and dinner. Green is the way we go...thanks again:)

Hello Peter! This has been a topic for us for over 17 years and I greatly appreciate your information and sharing today! I had this come up a few years back and understand that we each need to honor our body, what works best for it and also, what information we have learned when we still aren't feeling well and are eating a strict gluten free diet. (For our family, in the beginning, oats were unavailable here in the states primarily because of the crops being cross contaminated and the lines in manufacturing. About 8-9 years ago we had some dedicated farms and processing and it opened up for us. and thankfully, and prayerfully, the four of us do not react adversely to oats.) The more recent testing regarding the protein, avenin, that causes people with celiac disease great distress is very interesting!! Here is an article for those of you who may feel that oats are not for you... www.medicalnewstoday.com/articles/317253 Many people with celiac disease have a sensitivity to oats and even soy. Myself and one of my daughter's have a a severe reaction when we consume too much soy- it is like we ate gluten! Thank you again Peter for your information!! Happy GF Baking!

agreed. I have vestibular migraine so I have food elimination times 100. i need everything fresh and real

I am cracking up....I was addicting to the Great British Baking Show over Christmas break. Yes it has happened to me and it is the fast rise of the yeast and it crashes down. It happened so much on one bread machine we had but I have lucked out on this one. If you can, give the recipe a try in the oven: Gluten Free Bread (2 pound loaf) (prefer to use bread machine on 3 hour setting- if using oven, let rise an hour or so then 350 oven for 45 minutes) In this order if using bread machine.. wet ingredients: 3 large eggs ¼ cup oil 1 ½ cups water dry ingredients: 2 Cups Rice flour (we use organic brown)( can use 1 cup white rice, 1 cup brown rice) Favorite lately is: 1 1/2 Cup of Organic Brown Rice and 1/2 cup of oat flour!!!! 1 Cup of Tapioca (can use any other starch flour) 1 teas salt 3 TBS sugar 1 TBS zanthum gum 2/3 cup dry milk (we exclude and it tastes great-does not alter taste or consistency) 2 1/4 teaspoon yeast on top Other Options to original recipe **we also do a recipe were we use 1 2/3 cup of brown rice and 1/3 cup of flax meal in place of the 2 cups of brown rice only. **Have also made a great bread with 1 1/3 cup of brown rice, 1/3 cup flax meal and 1/3 cup of millet (or you can use amaranth) in place of the 2 cups of brown rice only. Happy GF Baking to you (in a British accent- I wish)!

Hi! It creates the balance we need between not having it crumble and yet not being too gummy. If you add too much of the starch you might get it too crumble-y. and too much flour might be too dense. ... For my family, when I was in search of a good recipe- I would find 2-3 different recipes (for a different bread, or cake for example) then I would compare their ingredients. I'd look at the similarities, the differences and then I would arrive at the recipe I wanted to tweek or try the way they suggested. :) Happy GF Baking!

Yes! Mine has a GF setting and I found a while back I preferred the bread on the basic. My machine is the 2# loaf basic. Hope that helps. 😉😃

HI Jason> Sometimes the yeast will rise too fast and high and come crashing. If you are on this video you have done it in bread machine...did you put in warm water? perhaps trying luke to sort of cold ( I hate to use the word cold because there.). So the yeast doesn't rise as fast and the bread machine warms it...or hope over to the newer video and try in the oven. I hope it tasted good even though it may have been a bit ugly looking :/

I am laughing so hard! I am so pleased he likes it. If there is anything else my new "promoter" would like a recipe for please feel free to contact me dolifeinspired@gmail.com Since we have been cooking up some serious stuff (and some duds- i wont' share those:) through the last 16 years maybe there is something we can share with you! Blessings!

I have an updated version of this recipe ...but here it is for the oven: "When using the oven, let the yeast rise, mix together. Can place in a preheated 350° oven for 45 minutes. If you have a bit more time, you can allow the mixture to rise for 30 minutes before placing in the oven to bake."

Thank you for sharing!! I am over the moon when others find GF stuff they enjoy!! THANKS again! XO

It flopped in the middle because you need more flour or less water.

agree:) This was a while ago...we use olive oil and it is wonderful. Haven't used canola oil in any cooking in a long while:) Happy Gluten Free baking:)!!!!!

HI FELLOW NY'er!!!! I hope you like the recipe. Since this one has been out I have a bunch of others. Take a look at this more recent bread recipe !! XOXO ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-woDej8Lzii8.html Happy GF baking my fellow GA friend!

This is where we buy many of our flours too!

@@kimauger4293 YaY!! I’m a big price comparer and they always seem like the best price 😄❤️

@stevenclarke5606 I am SO happy that you like it! I have newer versions I love too that i hope you try! Happy GF Baking!

How'd it turn out?

sorry I didn't see this comment/question. I have the Sunbeam 5891 2-Pound Programmable Breadmaker. This one has lasted me the longest:)

Oh yes we can fix that :) First- Did you see the newer bread recipe I have up. We haven't added (dry) milk in a long time and note(dry :), so there is too much liquid for sure. And the larger amount of oat with flax will make for a gummier loaf for sure. (**although bang up on the nutrient value!) Go take a look at that video. and I would be more than happy to go back and forth on email to get you rocking with the bread and the bread machine! email: dolifeinspired@gmail.com

@@GlutenfreeandME ironically, yes I just watched your video... Loved it. I'd like to get the bread machine going first. I'll email you. Thanks.

I’m glad you did!!! Yes you can add some seeds. If you are thinking about buying more than a couple of TBS I would be concerned with some of my other recipes which have less water… those I would tweak the flour. But this one I think you’re safe! Happy GF Baking!

Hi!! You do need some type of agent to "hold" the bread together and help with some of the elasticity we miss without the gluten . You can use guar gum instead. I have heard you can use agaragar or psyllium husk.( I have used guar gum in this and it works fairly well and I have used psyllium husk in other recipes and it works well for the binding and elasticity factor:) I hopw this helps. Happy GF Baking!

Glutenfree and ME I tried the Psyllium Husk & it seems to work.

@@SherriWallauer-po9zd That is GREAT news. I love that Psyliium Husk has the fiber component TOO!!

YES! We found out through the years that the machine rises it too quickly and then it crashes down:( So what I began to do *which sometimes defeats the purpose of using the machine)...before the spin before the machine rests, I take a spatula and scrape the side and for some reason it helps. and it also prevents us losing anything that clumps!! Hey...Maybe give the recipe a try in the oven!! Here is the instructions my daughter uses, this is the only way she bakes the bread!! www.alexshimalla.com/askingalexandra/ye-olde-faithful Happy GF Baking!

YES! On the bottom of this blog is the baking my daughter uses most!! Happy GF Baking! www.alexshimalla.com/allthingsglutenfree.html

Hi! The purpose is to get as close to “gluten” bread in consistency, texture, taste & look! In my opinion I feel the starch helps to make a smoother loaf or in anything you bake. The gum’s purpose is a binder that helps hold it together. If you buy a gf all purpose flour or 1:1 in the store you’ll see then 😁 This recipe was before the world had them!😂 Have a great day! Happy gf baking!

Hi Kimberlye! I’m glad you tried to “tweak” the recipe to your needs! Love that! (In my cookbook I put a section for tweaks on each page b/c I truly love that). Anyway- try to reduce the water to 1 1/4 cups and e if that works❤❤❤ let me know! All the VERY best!😊

@@GlutenfreeandME Hello, I made the bread again today with only 1 1/4 C water. It still curved in on the sides slightly, but overall a big improvement! Have you ever reduced the water to 1 cup? (I don't live anywhere especially humid, btw.} Thank you for the help!

@@kimberlye1082no never gone to a cup for the amount of flours in this recipe. But it is tons of fun to play around! That is when you don’t NEED the bread immediately of course😅! I also noticed in the bread machine- if the bread rises fast- it has a tendency to flop a little- like you mentioned your second load did. I’m not a master baker but I like to share my recipes and experience- so of course- I’m happy to share with you ! Have a great weekend!

Hi!! through the years when I asked this question, I recommend “flax eggs” for those who can’t eat eggs. Which is usually 1 tablespoon of flax meal to 3 tablespoons of water. Hope you have a wonderful new year!!!!

Sure...the flaxmeal used is just ground flax. Actually, now, it is more easily found then when we first did this video. A great one to try is golden ground flax, it has a wonderful light nutty taste! Happy GF Baking!

You cracked me up!! You do NOT have to be without your bread sister you will begin to appreciate the ones you can eat without getting sick!!!!!!!!!! heehee!

❤️

Hello! Yes this is a great recipe for the oven as well! Here’s a link to another “quick bread in the oven video” 😃 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V7ttHd01qIc.html

See updates versions of this recipe 🤩 A year after this video is when gmo really became mainstream.No canola used or in our home anymore💕✌🏼 I use olive oil and avocado oil in this recipe now. And no dry milk!

Absolutely!! Here is a link to a more recent bread video and in the description has the oven suggestion 👍💜💜 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V7ttHd01qIc.html

@fredriebel6276 absolutely! Look in the description at the updated -we no longer use powdered milk OR canola oil. Also look at the more updated videos!! That will help and you’ll love the bread!!

@fredriebel6176 here’s the link to updated bread ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-V7ttHd01qIc.htmlsi=Zw1Ueiil9UkGUoOd

WHAT ABOUT PSYILLIUM? Its chemical composition is similar to that of xanthan gum, but it has a higher viscosity, so it is able to bind water even more effectively. We have found that psyllium interacts strongly with the proteins in gluten-free flours, creating a sturdy network capable of holding in lots of gas and steam during baking, and it provides a strong enough structure to support highly leavened bread once the bread cools. It adds wheat flavor that works well in breads where “whole-wheat” flavor is appropriate. 2TBSP FLAX POWDER/ CUP GLUTEN-FREE FLOUR FOR PANCAKE/WAFFLES.

I don’t know if you found one yet but came across this glutenfreeonashoestring.com/gluten-free-japanese-milk-bread-the-softest-bread-ever/ And for xantham substitutions www.xanthangumsubstitute.com

So sorry I missed this comment. If you are still having trouble...DM me @glutenfreesince03 on instagram and I can send you the recipes:) XO

😃😜 Oh gosh! I hope you get feeling better soon!❤️

Aww thanks! I ordered a bread machine this morning! ❤️

@@NanaGagie YaY!🤩I can’t wait to hear how it works for you!!!!

Brighteyes Valentin my first try did the same thing. I added a half cup more of the oat flour the third time and that helped. Maybe the humidity where we live :)

Thank you so much will try that blessing you and your family

:) I hope you enjoy it!!

I have tried the dough setting a while back and it does work. But I am a very in the moment cook so that is good for planning the meal out :) LOLZ! ALSO...yes on the oven! Go to my videos from last year and you will see it tweek'd a bit and in the oven!! **note: use 1 to 1 1/4 cup H2O for different consistency! Both ways are great!

@@GlutenfreeandME ok great thank u

@@kellyhenderson1026 absolutely! Have a wonderful weekend! XO

Oh my gosh I hope that you get answers for yourself, and I happy to hear that your mom has found some for herself!!! Best of luck to both of you in your healing journey!

@@jenshimalla1144 Thank you.

Hey Steve! One of the machines (a while back) gave us some flat and sad looking loafs. So since then I always started with the 2# loaf setting. AND since it worked well I kinda just stuck to it. Machines have improved so much over the years. I would suggest maybe trying the gluten free setting on your machine and DO NOT despair if it turns out ugly ... next time try the 2# setting:) Happy GF Baking!

Happy baking. Go to www.healthyfoodhealthyyou.net for lots more!! ~Blessings

I am guessing it's because you didn't add the 2/3 c dry milk. She didn't say if you leave it out, to add something to replace it. That was my question. If dry milk left out, does it need to be replaced w/ some other dry ingredient?

Hello there. I am so glad to hear of a supportive family on the road to health. Your daughter will thrive on with this new discovery of Celiac. Truly a blessing for better health and life experience. So excited for your journey! to the sugar....we use organic turbinado sugar ( so no refining and all the minerals are present). We have not used the honey or agave in our recipe because changes Do need to be made and I like the type of sugar we are using. Below I have attached some info that might help with the change to the sugar. When we make recipes from ideas and scratch we keep these in the back our minds while playing:) Happy GF baking and blessings to you all! Baking Chart The agave nectar conversion chart for baking below lists typical measurements. Good cooks know they need to observe the batter in the bowl before them to ensure proper consistency; use your judgment and adjust every recipe according to your observations. Other factors, such as elevation, may affect baking time. You may want to produce a test batch before getting down to serious baking. For all measurements, the general rule of thumb is: • Maintain a ratio of 2/3 of a cup of agave to 1 cup of sugar • Reduce the liquid by 20 percent • Increase baking time by 6 percent • Lower the oven temperature by approximately 25 degrees and watch for burning Agave Nectar Conversion Chart for Baking If the Recipe Calls for this Amount of Sugar... ...Use this Much Agave 1 cup 2/3 cup of agave 3/4 cup of sugar 1/2 cup of agave 1/2 cup of sugar 1/3 cup of agave 1/4 cup of sugar 1/6 cup of agave

Hi! No you can’t use the beads in this recipe. It calls for that for the tapioca flour which acts as the needed starch in this recipe.

Hello Mattie-if using oven, let rise an hour or so then 350 oven for 45 minutes. Happy GF Baking.

I am so glad you are enjoying your bread! I just spoke to someone today who is going to help me and I will try to post new recipes soon!! Stay healthy and happy GF baking.

@@jenshimalla1144 My last 2 loaves didn't rise as much as the earlier loaves. I don't know what I did different. The loaf is pretty dense. Any suggestions?

@@Htrails1952 Hello! To be honest I have always had a variety of results based on the yeast and if it "plays nice" in each bread batch. For years people said that the area we lived in (humid very often) played a part. Could be a factor. There is an article I found about it you might like...www.kingarthurflour.com/blog/2018/06/22/winter-to-summer-yeast-baking. You can also try it in the oven, if you have the time. Often times it is hit or miss with the perfect balance, since missing that gluten makes our baking a tiny bit more challenging! Ahh those gluten days, so long ago-hahhah! I hope this gave some insight. I have the instructions below in my daughter's blog, if you's like to give the oven a whirl! There is also options for different flours. www.alexshimalla.com/askingalexandra/ye-olde-faithful Other Options to original recipe **we also do a recipe were we use 1 2/3 cup of brown rice and 1/3 cup of flax meal in place of the 2 cups of brown rice only. **Have also made a great bread with 1 1/3 cup of brown rice, 1/3 cup flax meal and 1/3 cup of millet (or you can use amaranth) in place of the 2 cups of brown rice only.

@@jenshimalla1144 Thanks so much for the reply. I have baked 4 loaves, 2 came out fluffy and moist, almost cake like. (My dog ate one of the good loaves while it was cooling on the counter. I'll never make that mistake a again) the other 2 loaves were more dense and didn't rise as well. It's actually comforting to know you've had a "variety of results." I was thinking about increasing the yeast? I'll check out the article and maybe some of the variations you mentioned. I'm still enjoying eating bread for the first time in years. Store bought GF bread just doesn't do it for me. I appreciate your videos because I'm just learning to bake. Thanks again.

@@Htrails1952 Over 17 years we have had some serious mishaps! LOL. It is comforting to know though, that you can still get a great tasting bread! I have always kept the yeast at 2 1/4 teas. but I have decreased the sugar to 2 TBS. I like the results. I make the bread cool it, lay it on wax paper and put in ziploc freezer bag. They are so each to just grab a slice out that way. Just thought I would share that also, if you go to make 2 loafs again...and put them up higher in the kitchen away from the dog...heehee!!

Oh goodness no! We love to mix all different kinds of flours. If you would like to stay clear of oat, look into sorghum flour or millet, or honestly stick with all brown rice flour and tapioca. That is what we used originally for years and years. But if your adventurous and want to try those other flours they are great! Here is some info I looked up real quick for you on both of those. **On pizza night, when we have a full house, I make my own "alternative pizza crust" and I use both of those flours, with buckwheat and brown rice and it is to die for!!!! "Sorghum will help to improve the texture of your baked goods. Because it contains 11.8% protein and 8.8% fiber-it will give your breads, rolls and muffins stability and structure. And, many people say sorghum flour tastes a lot like wheat flour." and "Unlike most other grains, this versatile, gluten free grain is alkaline, which makes it easy to digest and helps balance the body's natural tendency towards acidity. Our Millet flour has a light, mild flavor, making it perfect for sweet or savory baking. It lends a delicate cake-like crumb to your baked goods." Happy GF Baking!

HI! YES!! Use the measuring cups for wet ingredients to get most accurate and best outcome for your baking. Thank you for asking that question. You are spot on! BUT if for some reason you do not have that, don't let it stop you from trying this recipe today. Especially during COVID many people are needed to order on line etc. Through the years I have adopting a more laid back approach to baking based on necessity at the time:)kids, business, and life....so it was whatever was at hand and the quickest for dinner:) The product still came out good, but accurate baking always wins! Now that the house (and life) is a bit quieter, I take my time more! Many blessings to you and happy GF baking. I hope your first try with your machine is a success.

@@GlutenfreeandME Hi there! Thanks for your reply. I did go ahead and try the recipe with the wet ingredient measuring tools. I did have a problem so I am glad I can eliminate that from my troubleshooting. My bread looked good but it was not fully cooked in the center. I did one or two things wrong/different that I can figure out. The first is I decided to replace 1/4 cup of the brown rice flour with with sweet white rice flower. The second thing I did was I cut the bread open while it was still warm. I think it sat in the bread maker warm for awhile before I pulled it out but since then I have read you are suppose to let it cool anywhere from 30 minutes to 3 hours....so maybe letting it rest would have cooked the center??? The bread also had a bit of a strange taste, not sure if that was my own mess up or if the flours are just not for me...or my substitution. If you have any suggestions based on that, please let me know! I would also love any recommendations on thin slicing. I'm not a huge lover of thick bread and my slices were awful - more like banana bread! My next try is going to be in the oven - in fact, do you know, can oven baked recipes be transferred to the bread maker and vice versa in most cases? Sorry so many questions and thanks so much! ( ;

@@LittlePearlsStudio Glad you are trying different things, but yes the 2 things you mentioned can result in sticky bread. Letting it cool thoroughly will also allow you to cut it smaller.Using sweet rice flour will result in sticky bread. It is commonly used for noodles or as a thickening agent. My daughter has only done this recipe in the oven; let it rise an hour or so then 350 oven for 45 minutes). Here is her blog www.alexshimalla.com/askingalexandra/ye-olde-faithful with some FAQ and other combos we have used. I hope this help you. :)

@@GlutenfreeandME Thanks so much!

So excited for you and your son to try GF eating! I promise it will be easy. I have bread going right now and I sort of timed how long to throw it together with all the product at my finger tips, less than a minute! Heavy Carb week, this is our 5 loaf ! Darn those teenagers eating me out of house and home:) Watch my daughters website b/c today she will be posting this recipe with the updates we have done through the years!! (example: using different flour:) Many blessings and happy GF baking!

I’m so glad you found out the cause for your acne… and now found my bread recipes too! I suggest you also look at the more recent video where I share how I have changed the recipe using different flours! You’ll love them since you are in search of a good sandwich!!! You can look at my website www.jenfiore.com Happy GF baking❤️

HI Verna!! I am so sorry that you had this experience. I have been there and have had many loafs that were not pleasant! Let me try to help if I can:) 1st: did you see the new video...there might be something in there that helps as we have updated this recipe. Check that out. 2nd:Did you use a liquid measuring cup for wet ingredients? B/c between eyeing the line and not using that could make a difference from10-20% and that could be a problem. I promise (insert me holding my hand up swearing to you😊)) that I have made that mistake and kicked and pouted when people would insist baking is a science. As I am a baker at heart not a baker...reason for this channel-lol! 3rd:tell me what flours you did use, if you could. 4th:there are other factors people speak of like the flour being too compacted, humidity and altitude- i don't get involved in all that, we are just simple bakers wanting a good piece of bread and you deserve that !!!! If you want to email me so we can get you there PLZ don't hesitate you can email me at rcircus@comcast.net ..I hope that helps XOXOXO

Ohh I really hate that- I am so sorry it is hard to find lately. I have not made this , or rolls, or focaccia without yeast. The only thing I am wondering is if a recipe like the focaccia might be more forgiving with using these substitutes as rising agent. Check this out: www.healthline.com/nutrition/yeast-substitute (Mackenzie below there is a line through the egg and oil portion ..disregard. I have no idea how it got there and I can't seem to remove it. Apologies.) Here is the focaccia recipe. I hope you give it a try:) Stay safe and Happy GF Baking! Focaccia Bread 1 ¾ cup luke warm water 2 ½ teaspoon active dry yeast (or 1 packet) 2 teaspoon sugar 1 egg, beaten 2 Tablespoon olive oil 2 cups brown rice flour ½ cup tapioca starch ½ cup sweet (white) sorghum flour (aka sorghum flour) 2 teaspoon xanthum gum 1 teaspoon sea salt Topping: 1 Tablespoon Olive Oil 1/2 or 1 teaspoon sea salt 1 teaspoon dried basil 1 teaspoon garlic powder 1 teaspoon dried rosemary Directions: -Turn oven on to 250 degrees, when it reaches temperature, turn it off. (***See below**You may desire not to do this step, either way…still great tasting bread) -Using stand mixer with dough hook, combine water, yeast, and sugar. Let stand for 5 minutes. (please note: I have using hand mixer before and it was still delicious. So… if you don’t have stand up or even care to use yours, this still tastes amazing!) -In medium bowl, mix together dry ingredients. -Add egg and olive oil to yeast mixture- combine. -At only ½ cup at a time, add in the flour mixture **Transfer dough to lightly oiled bowl and place in warm oven(not one!) for 10 minutes. -**Optional**Sprinkle corn meal on bottom of 9”x12” baking pan. Place dough on pan and press out into desired shape. (I am not a fan of the corn meal but 3 out of 5 of the family. I have made it both ways and NEVER had a complaint when I omitted it…JUST saying -wink). (Can place in oven again for more rising for another 15-20 minutes. I have flat out omitted this step for my quick, “OOoh my gosh lets have focaccia with that!” kinda nights. But if you have the time for the rising it is delicious! -Take bread out and preheat oven to 350 degrees. Combine topping ingredients and sprinkle over the dough. Bake for 20 minutes or until golden brown. CUT AND SERVE!!!

If you have a local Ocean state Job Lot or another outlet-like retailer that carries non-perishables...check there! I was in the same situation here in mass because of the virus but managed to finally find some in the last place I thought to look. Hope this helps!

Ohhh Kayla sorry! But there is hope! This video was a while back😊when it was questionable😂 My oldest daughter uses her gf setting for each loaf in her machine♥️!! Let me know what does work in your machine!! Or go to newer recipes and try in the oven💓Have a great day!

Hey! The bagels are coming. I swear! But first we are gonna post our pizza recipe probably next week. For the oven 350 for 45 minutes, but I let them bread (or if I make them into rolls) rise for 30-45 minutes.

YES! I can look into doing that for sure. That is the only way my oldest does this recipe as she doesn't own a bread machine:) Thank you for the idea ❤❤❤

I am so happy to hear that. Since you bake a lot like us you might like my daughter's website, www.healthyfoodhealthyyou.net she post recipes and more! In a week we will have up our pizza recipe and one version is with alternative higher protein flours. I hope you enjoy them when I post them.

HI! My rule of thumb for the "parts" of making the bread that has worked for us for the last 17 years has always been 2 parts flour (or protein) and 1 part starch. So if you are looking for white bread...2 cups white rice, 1 cup tapioca flour. If you want to play around with other flours and get a "grainer" bread (lol) I would say, take the 2 cups of rice flour and replace that part...maybe 1 1/2 cups brown rice and 1/2 cup something else:)!! FUN!! Don't forget your zanthum (or guar) gum!! Happy GF Baking!!!

@@GlutenfreeandME Love this recipe but do not have a bread machine. Can I make the bread without a machine and just knead the bread and make an artesian loaf and do everything else?

@@ropaynter4074 absolutely! Here ya go, "Mix all together, mix in yeast that has had time to rise, combined (if you have time you can let it rise for 30 minutes-not required) and place in a preheated 350° oven for 45 minutes. Enjoy XOXO

Thank YOU!!! You are THE sweetest friend to think of your friends! I can say that means a lot to us who have dietary needs!! Keep shining your beautiful kind light!! XOXOOX

Hi! You can substitute water (1 1/2 cup) with another liquid - like almond milk but if you opt to keep in the dry milk it needs to remain a dry ingredient (in my experience). I would probably say to not replace it with a flour/grain because you may wind up with a dry bread. BUT if you wanted to replace it with an almond milk powder or something that would be good:) For many years we kept in the dry milk but over last the last several years I have omitted the dry milk and the recipe is still great. Happy gf baking. ~Blessings

Hi Shea- I have not tried to use "chia" or "flax" eggs with our variety of bread recipes- sorry. BUT if I were to try it I would not use the bread machine and use "chia egg" ( Ingredients • 1 Tablespoon chia seeds • 3 Tablespoons water Instructions 1. Combine the chia seeds and the water in a small cup or bowl. Stir. 2. Wait for about 5 minutes, or until the mixture forms a gel. Use in place of one egg in your recipe. ) Then allow to rise for 45 min - 1 hour and bake for 45 minutes in 350 degree oven:) Good Luck Happy GF Baking

No worries Nicky...it is so irritating when it happens! It is mostly because of the quick rising. It kinda sinks. Since I was baking a loaf a day when the kids were home and running a business I said my "I am sorry it looks bad...but..." and went right along LOL! If I spend slower time rising and then basking in the oven- different animal altogether. There are tons of great things to bake and cook even though you are gluten free- you'll get used to it and feel better too! Blessings~Jen

bernie medeiros I made this with vegan was and soy flour. Perfect loaf!

I am so happy to hear that! You can mix up the flours and try different mixtures. Try to keep to the 2 parts protein and 1 part starch for that same textured bread! visit my daughters site, and go to her Blog section for other recipes :) www.alexshimalla.com Happy GF baking ... and eating LOL!

YaY!! I hope that you can make some great bread for her❤️ Go see the newer recipes too for easy of cooking and baking for her! Best to you all!!!

I love that you are trying!! Go to the newest video on this bread recipe and maybe you will like the "tweeks" I did there XOXOOXO!

I wish all you all the best with your baking!! So glad these have worked for you! XO

Yes I have. When I did I thought the loaf was a bit heavier than we cared for. Then went on to use it in smaller amounts and that works! But MANY people love to use potato starch as their starch flour in gf baking! 🥰