Cooled & Ready to Slice
Here’s the gluten-free bread I’ve been telling you about. It really is nearly perfect. It doesn’t sink or collapse. It doesn’t fall apart the next day. I tastes great. And, it’s healthy, refined sugar-free, and dairy-free too.
Joe loves his sandwiches. He brought home a loaf of Jewish Rye the day before I made a loaf of this bread. I walked into the kitchen and saw him slicing my bread for a sandwich. When I asked him why he wasn’t eating the rye bread he smiled and said, “Honey, I love your bread.” Then he kissed me on the cheek.
Proofing Bread in a Plastic Box...Keeps in the Warmth & Humidity
Earlier today I told him we were having soup and salad for dinner. Immediately he asked if I was going to make my bread.
Of course I am.
A Little Flour Science
One of the things I love most about being in Pastry Arts School is that I learn things about baking that otherwise I’d never figure out.
Yes, it’s mostly gluten-full but often I can apply most of what I learn to being a better gluten-free baker. Take this, for example:
- During World War II there was a flour shortage and French bakers added fava bean flour to their mixes because it increased the strength of the dough.
If you don’t believe me you can read it in Daniel T. Muzio’s book, Bread Baking: An Artisan’s Perspective
Still, it helped me understand why my flour mix works so well.
Covered & Rising
I used my flour blend for all the recipes in my new book
This recipe as been inspired by many different sources, Moosewood Restaurant Daily Special,
So, if you’re up for a lot of fun and really good loaf of bread get out your measuring cups and start baking. (Or your digital scale…you’ll notice I included the weight, too. I’m back in school and thinking like a professional baker again…though I’m no where near professional!)
Perfect Gluten-Free Bread
makes 1 9″ x 5″ loaf3 cups (369 grams) Amy’s Basic Flour Blend
2 1/4 teaspoon (7 grams) xanthan gum
1 tablespoon (12 grams) palm sugar
1 packet (7 grams) dry instant yeast
1 1/4 cup (289 grams) warm water
2 extra (113 grams) large eggs, at room temperature
1/4 cup (50 grams) canola oil
1 teaspoon (5 grams) apple cider vinegar
1 1/4 teaspoon (7 grams) kosher saltPrepare a 9″ x 5″ loaf pan with cooking spray. Line with parchment paper if desired. Preheat the oven to 350°F.
Whisk together the flour blend, xanthan gum, palm sugar, and instant yeast. Set aside.
Put the water, eggs, oil, and vinegar in the bowl of a stand mixer fitted with the paddle attachment and mix until combined. Add the dry ingredients except the salt and mix on low until incorporated. Increase to medium high and mix for a minute. Turn off, add the salt, and mix for two minutes more.
Turn the batter into the prepared loaf pan. Place in a warm place for an hour to rise, or until the loaf just about doubles in size. (Don’t let it rise more than double it’s original size or it might collapse in the oven.)
Score the bread with a sharp, serrated knife if desired. Bake for 45 – 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it. Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape – but leave it in the pan. Let it cool for another 10 – 15 minutes the move to a wire rack to cool completely.
To store, wrap with plastic and keep at room temperature for up to 3 days. Freeze any leftovers for toast or gluten-free bread crumbs.
Chef B
posted on February 2, 2011 at 4:14 pm
Fava bean, soy bean, pea, garbanzo bean all used to boost protien to gluten breads, why not use them in gluten free?
Sweeteners like fig paste, prune paste and raisin paste used as well.
There is so much to work with!
Great post and beautiful bread Amy!
[Reply]
Karen@Cook4Seasons Reply:
February 3rd, 2011 at 3:59 pm
Oh, I love the idea of fruit pastes for sweeteners…thanks, Chef B!
[Reply]
Amy Reply:
February 3rd, 2011 at 6:31 pm
@Chef B, I totally agree – and love fruit pastes, too.
Thanks for the compliment, Chef!
Amy
[Reply]
Kathy G.
posted on February 2, 2011 at 4:49 pm
That bread looks wonderful. I will have to find a store near me that carries those ingredients. Thanks so much.
[Reply]
Amy Reply:
February 2nd, 2011 at 9:16 pm
@Kathy G., You can order all of it at Amazon.com or iHerb.com.
[Reply]
sommer
posted on February 2, 2011 at 6:05 pm
Would this work in a bread machine?
[Reply]
Amy Reply:
February 2nd, 2011 at 9:14 pm
@sommer, I don’t know…you’d have to try it. It would have to be on a quick bake cycle because this bread just rises once and then it baked.
Hugs,
Amy
[Reply]
Tawra@Living On A Dime
posted on February 2, 2011 at 8:36 pm
I will have to try this. I have a 4 OR 5 bags of Garbanzo bean flour that I was wondering what to do with. So am I right in reading the way you flour blend works that I can use all garbanzo bean flour for it if I don’t have the fava?
I got it to make hummus for hubby who only eats it with Pita chips but now is off wheat too so he won’t touch it with anything else.
It looks great!
[Reply]
Amy Reply:
February 2nd, 2011 at 9:12 pm
@Tawra@Living On A Dime, Garbanzo-fava is a mix made by Bob’s Red Mill. It comes in a bag already blended. I’ve never tried this recipe with garbanzo bean flour so I can’t guarantee it will work but I think it will.
[Reply]
Becky D
posted on February 2, 2011 at 9:37 pm
Have everything in place to make this tomorrow morning (Snow Day again tomorrow – YEA!).
Thank you Thank you for a bread recipe w/o Rice flour! And for having everything in grams too.
LOVE it! Can’t wait to make it!
[Reply]
Susan
posted on February 2, 2011 at 11:07 pm
Amy! This looks insanely good! My husband has been pinching me to make a bread instead of spending 5 dollars a loaf on Udi’s. I think this will be the one I make next. All others I’ve tried have failed MISERABLEY and tasted awful.
Question, I am pretty sure I can, but want to ask you anyway, can I substitute ANY oil in place of the Canola? I’m not a canola oil fan.
Thanks! You are the best!
Susan
[Reply]
Amy Reply:
February 3rd, 2011 at 6:30 pm
@Susan, Use any neutral flavored oil.
Hugs,
Amy
[Reply]
Annette
posted on February 3, 2011 at 12:03 am
Wow! Amy that bread looks delicious! I love that it’s dairy free too. I will be making this! Thanks for a great looking recipe and wonderful tips! I’ve added lava bean flour to my grocery list.
[Reply]
Amy Reply:
February 3rd, 2011 at 6:29 pm
@Annette, It’s Bob’s Red Mill Garbanzo-Fava Bean Flour Mix. You can order it at Amazon.com and get a great price.
Hugs,
Amy
[Reply]
Annette Reply:
February 4th, 2011 at 11:11 pm
@Amy, I made this bread today it’s delicious! I haven’t made it to the store yet so I used what flours I had which were: brown rice, chickpea, millet and tapioca. The millet is a string flavor so I only used 1/4 cup. I was a bit worried the batter was to wet but I trust your recipes and once again perfection. I can’t wait for Eli to try some in the morning. Thanks for sharing your talent. I can’t wait for your book!
[Reply]
Amy Reply:
February 5th, 2011 at 9:53 am
@Annette, I do think it’s the bean flour that gives more structure…the other breads I’ve made without bean flour don’t turn out quite as well.
Glad to know you were able to use some other flours and it still worked.
Hugs,
Amy
Jeanine
posted on February 3, 2011 at 6:33 am
That is one fantastic looking loaf of bread, Amy! Never thought to proof in a plastic box, what a neat idea!
[Reply]
Amy Reply:
February 3rd, 2011 at 6:29 pm
@Jeanine, I learn some neat tricks at school.
Hugs,
Amy
[Reply]
Jeanine Reply:
February 3rd, 2011 at 6:30 pm
@Amy, And I’m glad that you’re teaching all of us. Lucky us.
[Reply]
kristen
posted on February 3, 2011 at 9:09 am
Looks wonderful, can’t wait to try it. Though, we don’t use canola oil (encourage you to do some research on it). Can I use EVOO instead…?
Thanks!
[Reply]
Becky D Reply:
February 3rd, 2011 at 11:03 am
@kristen, Kristen, I have a loaf rising right now, made with olive oil, I”ll let you know how it works, but I can’t imagine that it would be any different. I never even think about it any more, I always just sub olive or another oil for canola.
[Reply]
Mary
posted on February 3, 2011 at 9:16 am
One quick question…if the G/F flour blend you are using already includes Xanthum Gum, will it be necessary to add the additional you mention in this recipe? Thanks!
[Reply]
Amy Reply:
February 3rd, 2011 at 6:24 pm
@Mary, I think this works because I use a specific flour blend – follow the link in the recipe. If you sub another flour blend I am not sure it will have the same structure. I can’t tell you how to handle the xanthan gum, either, because the amount of xanthan gum can vary based on the type of flour you’re using.
hugs,
Amy
[Reply]
Sophie
posted on February 3, 2011 at 10:10 am
This does look flawless, Amy! I want to try it. I’ve been on a huge bread kick lately
.
[Reply]
Amy Reply:
February 3rd, 2011 at 6:22 pm
@Sophie, You’re the bread baking guru, Sophie. If you’re impressed, I’m honored.
Hugs,
Amy
[Reply]
Lisa
posted on February 3, 2011 at 12:17 pm
Can I make this “yeast free”?
[Reply]
Nance
posted on February 3, 2011 at 12:34 pm
Quick question…would this be acceptable on an anti-candida diet?
[Reply]
Alta
posted on February 3, 2011 at 12:47 pm
Amy,this looks so great. I am impressed!
[Reply]
Maggie
posted on February 3, 2011 at 12:55 pm
Yay Amy! This looks like great bread. We’re having company for supper on Saturday night and I just might make this for me. As it stands, I’m already making your minestrone soup. I will use flax eggs instead of eggs so if I do get to it I will definitely report back! Love the school tips
[Reply]
Amy Reply:
February 3rd, 2011 at 6:21 pm
@Maggie, Thanks for being my egg-free recipe tester.
Much love, my friend!
Amy
[Reply]
Sandy
posted on February 3, 2011 at 1:24 pm
Do you think this bread could be made w/out the egg-whites, to which I am allergic too?
Also, a question for all those gluten allergic people out there: Have you found a shampoo/conditioner that works for you? Most of these products have wheat, or dairy in them and I have a reaction to them. Any ideas?
[Reply]
Amy Reply:
February 3rd, 2011 at 6:21 pm
@Sandy, I have never made bread with Ener-g Egg Replacer but I have used it in cookies and it works great. I think it would work here. It’s at least worth a try.
Hugs,
Amy
[Reply]
Anna@GreenTalk
posted on February 3, 2011 at 2:12 pm
What is proofing plastic mean and do I have to store the bread in plastic?
I am on a not plastic kick these days.
[Reply]
Amy Reply:
February 3rd, 2011 at 6:20 pm
@Anna@GreenTalk, The plastic box creates a warm, humid environment for the bread to rise. I’ve covered it before but the soft dough sticks to whatever I cover it with and ruins the loaf. If you have something else that you can put it in where air won’t get to it, it should work.
Hugs,
Amy
[Reply]
Ariana Anderson@ The Frugally Rich Life Reply:
February 4th, 2011 at 1:34 pm
@Amy,
Amy,
This looks so delicious! I can’t wait to make it! I just made a double batch of your flour mix since it looks like it wouldn’t be quite 3 cups without doubling. I just realized I don’t have the time to make it right now, but will hopefully make it tonight! It looks great! One question: When you poof it in your box, do you put water in the box too? I know some people poof it by surrounding the pan with warm water but I couldn’t tell by the pictures. I’m guessing not. I’m going to have to look for a box like that too or if not I’ll just try and keep it warm. Oh, one more question: Will quick rise yeast work or should I just use the regular kind? Thanks! Ari
[Reply]
Jasmine
posted on February 3, 2011 at 2:42 pm
Can I put this in my breadmaker?
[Reply]
Becky D
posted on February 3, 2011 at 2:47 pm
Yum! Yum! Yum! Yum!
I just ate my first slice – slathered with real butter.
Thank you so much Amy! Consider this a great big huge HUG of gratefulness! I have attempted so many loaves of GF bread – and this is the only one that has been a keeper! (seriously – I’ve ended up throwing most of them away, because I knew we wouldn’t want to waste our carbs on yucky bread!)
Oh – and I used olive oil instead of canola, but that was the only change I made to the recipe. (except that I use Celtic Sea Salt in place of the kosher salt…)
I can’t wait for dinner so I can have some more! First time I’ve ever said that about GF bread! It’s always just been a vehicle for the toppings, but this bread can stand alone!
Thanks again!
[Reply]
Amy Reply:
February 3rd, 2011 at 6:18 pm
@Becky D, Hooray!! Thanks for sharing that! I love how the garbanzo-fava flour adds structure and the top is almost crusty like real artisan bread.
Hugs,
Amy
[Reply]
Becky D Reply:
February 3rd, 2011 at 6:40 pm
@Amy, I know I’m gushing…but we just had dinner, and I can’t tell you how wonderful it is to have my little guy (who is GF/SF) and my big guy (who eats both sugar & gluten) both ask if there is more bread. We’ve eaten half a loaf already!
I love the crusty top…but what I love even more is that it’s the first GF bread I’ve made that doesn’t feel like a brick when I pick it up! It’s light and airy, but with a great sandwich bread structure.
Okay – I’ll quit gushing now….but once again, thank you SO much!
[Reply]
Peter Bronski
posted on February 3, 2011 at 3:07 pm
Hi Amy… The bread looks gorgeous! In some respects it reminds me of my own quest to develop a “perfect” loaf of gluten-free yeast bread. You can see a decidedly UNsuccessful attempt here:
http://noglutennoproblem.blogspot.com/2010/05/bread-bomb_18.html
As well as the much more successful finished product here:
http://noglutennoproblem.blogspot.com/2010/06/friday-foto-sandwich-bread.html
I like that your version is dairy- and refined-sugar-free, which ours is not. How would you describe the flavor of the bread? And the texture/crumb?
Cheers, Pete
[Reply]
Amy Reply:
February 3rd, 2011 at 6:15 pm
@Peter Bronski, The bread has a mild flavor so it will work great as sandwich bread – it’s not overpowering at all. It’s also great for dipping in a hot bowl of soup. And toasting, too. (We’ve been having fun with this bread….)
It’s a little crusty and has a fine crumb – it’s not at all like a crusty, wheat artisan bread but more like a good slicing sandwich bread.
Not at all crumbly.
I’ve got to give your bread a try.
Hugs,
Amy
[Reply]
Ali @ The Whole Life Nutrition Kitchen
posted on February 3, 2011 at 3:10 pm
Looks so gorgeous Amy, congrats! I’m really looking forward to your new book too. You must be so excited! -Ali
[Reply]
Amy Reply:
February 3rd, 2011 at 6:12 pm
@Ali @ The Whole Life Nutrition Kitchen, Thanks, Ali! Yes, I’m excited. Just got the first copy today. I heard that you’re working on book #2…can’t wait for that. Your first book is incredible.
Hugs,
Amy
[Reply]
Karen@Cook4Seasons
posted on February 3, 2011 at 4:04 pm
Once again, Amy, you have succeeded in luring me back to the baking table with this enticing creation! Just yesterday I posted one of my favorite – easy – GF bread recipes, but didn’t quite capture the beauty in my pictures as you have. I’ve been leery of the bean flours because when I’ve tried them in sweet baked goods they have imparted that flavor, but I’m willing to try it again with this bread. Thank you!
[Reply]
Amy Reply:
February 3rd, 2011 at 6:12 pm
@Karen@Cook4Seasons, I **love** bean flours, especially when mixed with other flours. The garbanzo-fava bean flour mix by Bob’s is pretty mild.
Have fun!
Hugs!
Amy
[Reply]
Jeff
posted on February 3, 2011 at 4:39 pm
Has anyone made this at altitude? We are about 8,500 ft, and was wondering what adjustments to make.
Thanks!
[Reply]
Christianne
posted on February 3, 2011 at 5:36 pm
I have never baked bread in my life (except corn bread). This should be fun.
I do not have a standing mixer but I have an eleven cup cuisinart with a bread attachment. Do you know if I can use this successfully?
Also I am not sure about the proofing. I looked up the definition and I do understand it however I am a bit confused about the plastic box, which i have.
Do I put the bread in the plastic bin, cover it and put it in the oven? (turned off of course)
I am sure this is clear to everyone else but being a bread baking ingenue I am a bit timid.
Thanks Amy. I have been wanting to bake bread but don’t have a bread machine and my favorite sandwhich bread Udi’s gets a bit $$ with 2 of us enjoying it almost everyday.
[Reply]
Amy Reply:
February 3rd, 2011 at 6:11 pm
@Christianne, Proofing just means letting it rise. No, **do not** put the plastic box in the oven. Just put it out at room temperature. When bread rises (or is proofed) it needs to be in a warm environment. Putting in a plastic box keeps the bread covered and traps any moisture so there’s a little humidity in there too.
Thanks for pointing out that I used “proofed” instead of “rising” – I guess I am so used to talking in ‘school terms’ that I didn’t realize that I might confuse you guys.
Hugs,
Amy
[Reply]
Christianne Reply:
February 3rd, 2011 at 7:47 pm
@Amy,
Thanks Amy! I hope you had a good laugh…i did feel a bit silly about the plastic and the oven.
Do you think the cuisnart will work to knead the dough?
[Reply]
Amy Reply:
February 3rd, 2011 at 9:31 pm
@Christianne, When you say 11 Cup Cuisinart with a bread attachment I’m not sure what you mean…like a stand mixer that holds 11 cups? I use a whip (whisk) attachment for this…it doesn’t knead like wheat dough. It’s more like a cake batter. Do you have a whisk attachment?
Christianne Reply:
February 3rd, 2011 at 10:56 pm
@Christianne,
I have a cuisinart hand mixer with a whisk attachement.
My cuisnart food processor has a dough “blade” which i guess is good for wheat dough? Like i said I have never baked yeast bread of any kind.
I’m guessing the hand mixer with the whisk will be best.
I will give it a whirl and let you know!
Again thanks for all the help and clarifications! You are so giving and you definately ROCK!
cheryl harris
posted on February 3, 2011 at 6:01 pm
That looks absolutely beautiful. Can’t wait to try it!
[Reply]
Stacey
posted on February 3, 2011 at 6:21 pm
I don’t have a standing mixer. Can this be made with a hand mixer or cuisinart? Have you ever tried to make the bread without yeast?
thank you!
[Reply]
The Healthy Apple
posted on February 3, 2011 at 7:36 pm
Looks delicious, Amy; a perfect gluten-free loaf for a cold, winter night…I’m going to create this recipe over the weekend with some fresh jam and Greek yogurt. Thank you for sharing.
xo
Aims
[Reply]
Amy Reply:
February 3rd, 2011 at 9:28 pm
@The Healthy Apple, Have fun…I love the flavor combo of jam & Greek yogurt. Might have to spread that on toast in the morning.
Hugs,
Amy
[Reply]
Katie
posted on February 3, 2011 at 8:49 pm
Amy,
Do you have your flour blend recipe done by weight? I would love to make a bigger batch like 5-10lbs at a time. We are a larger family and it saves me a lot of time if I can make 10lbs. at a time. Plus I find I get better results when the “flours” are weighed.
Katie
[Reply]
Amy Reply:
February 3rd, 2011 at 9:33 pm
@Katie, This is from the flour blend in my book…I think it makes about 3 – 3 1/2 pounds.
Here it is:
Garbanzo-Fava Flour 480 grams
Sorghum Flour 452 grams
Potato Starch 324 grams
Tapioca Starch 156 grams
Have fun!!
Amy
[Reply]
Katrina (gluten free gidget)
posted on February 4, 2011 at 5:22 am
Maaaaaaan that’s pretty!
[Reply]
angel
posted on February 9, 2011 at 8:10 am
I tried the bread recipe and I’m having trouble. It seems all the gluten free, egg-free breads I make don’t cook in the middle. I thought it was a problem with the yeast, but I proofed the yeast this time and it was good. Could it be a problem with the mixing if I’m not using a good mixer with paddle attachment? I’ve just been mixing it using an electric mixer with the beaters attached. I used flax seed and water to substitute for the eggs, that’s the only change I made. Also, even though I proofed the yeast and it was good, my bread really didn’t rise.
[Reply]
Mel
posted on February 9, 2011 at 9:40 am
I’ve never made bread in my life. Not attempted it. Little scared by it.
Having switched to g-free 6 months ago and s-free in the last month, I was forced out on a limb. Made your prefect loaf and it is indeed as perfect as all reports say!
My honey is Italian and misses a good crispy bun. Next version I might try an egg wash on the top to make it crispier.
Many thanks for putting yourself out there. Two in Toronto, Canada thank you!
[Reply]
Kristin
posted on February 23, 2011 at 2:24 pm
I made this yesterday & it turned out AMAZING!!!!!!!! Not quite “perfect”, as I failed to let it cool completely, so the bottom was all scrunched, but it still tasted good, that’s for sure!
[Reply]
Amy Reply:
February 24th, 2011 at 6:20 am
@Kristin, Can you explain what you mean by the bottom being all scrunched? Maybe we can figure out what happened so it comes out better next time.
Hugs,
Amy
[Reply]
Kristin
posted on February 24, 2011 at 10:44 am
I was just impatient & wanted warm bread… I didn’t let it cool enough & sliced into it too soon. It’s my fault. I can take a picture so that you can better understand if you wish, I still have a bit of the loaf left (surprisingly!)
[Reply]
Amy Reply:
March 2nd, 2011 at 10:45 pm
@Kristin, You can send a pic if you have one.
[Reply]
Kristin Reply:
March 3rd, 2011 at 12:21 pm
@Amy,
http://www.facebook.com/album.php?fbid=10150217615995227&id=801060226&aid=449953#!/photo.php?fbid=10150432604990227&set=a.10150217615995227.449953.801060226&theater
[Reply]
Amy Reply:
March 7th, 2011 at 6:36 am
@Kristin, I’ve checked twice and it says “content not found.”
Annie
posted on February 24, 2011 at 11:47 am
This looks delicious! I absolutely can’t wait to try this out. I also purchased your cook book this week, and can’t wait to put it to use for dinner tonight, as it just arrived yesterday! Having been advised to go gf/sf a few months ago, but struggling to stay on track, I’m so excited to have some realistic and delicious options – thank you so much!!
Quick question, would I be able to substitute agave nectar for the palm sugar in this recipie?
[Reply]
Amy Reply:
March 2nd, 2011 at 10:43 pm
@Annie, I would use half as much because agave is liquid and palm sugar is solid.
Thanks for ordering my book! I am excited to hear what you think.
Have fun & big hugs,
Amy
[Reply]
Simone
posted on March 10, 2011 at 10:29 am
Hi Amy,
this bread looks amazing, as a newbie to bread making i’m just curious how long, approx, it takes to rise just so I don’t sit staring at the box waiting for it to rise!
thank you
[Reply]
Amy Reply:
March 10th, 2011 at 4:47 pm
@Simone, Hi Simone – you might want to go back and look through the recipe again. It says that it takes about an hour to rise or until the bread has reached the top of the pan.
Hugs,
Amy
[Reply]
Trish
posted on March 19, 2011 at 11:09 pm
Amy,
This looks amazing. I just pulled my loaf out of the oven a few minutes ago. I didn’t have any bean flour, so I mixed up buckwheat, millet, and tapioca starch until I reached the right gram weight (love grams!) It rose beautifully, smells delicious, and actually sounds hollow (so it’s probably not a big ball of goo inside like some loaves I’ve made.) I can’t wait to try it with dinner tonight.
Thanks for the great recipes
. Have a great night!
[Reply]
Amy Reply:
March 21st, 2011 at 1:16 pm
@Trish, Yea for the bread and for loving grams!! Yes, it’s so much easier to ‘play’ with your flour blend when you’re working with grams. Glad you had fun with this, Trish. And, as always, great to hear from you.
Hugs,
Amy
[Reply]
Lisa Krieger
posted on March 22, 2011 at 1:44 pm
I made this bread yesterday for the first time. Although I was thrilled with the rise, texture and lightness of the loaf, there was a taste I really didn’t like. Since I’ve only been gf for a month, I’m not sure which ingredient I can change to alter the taste a little. It was described as a mild tasting bread in other posts, but mine doesn’t fall in the mild taste category. Any ideas? The only thing I changed was coconut sugar for palm sugar.
[Reply]
Amy Reply:
March 28th, 2011 at 8:51 am
@Lisa Krieger, Hi Lisa – coconut & palm sugar are the same; as long as you’re not using the kind you have to grate. The brand I usually buy just changed the label to read “Coconut Palm Sugar” from “Palm Sugar.”
I am not sure what taste you’re talking about. It doesn’t taste like wheat bread and sometimes that throws off someone new to gluten-free food.
Hugs,
Amy
[Reply]
Vincent
posted on April 4, 2011 at 6:00 pm
I did that bread yesterday and found the taste of the garbanzo flour too strong, a bit like in couscous. Then I realized garbanzo flour and garbanzo fava bean flour are two different types! So becareful when you are buying your flour! I guess I will have to try again soon
Thanks Amy for those recipes!!!!
[Reply]
Vincent
posted on April 10, 2011 at 7:49 pm
Thank you thank you thank you soooo much for this recipe! I just did it again with only Sorghum and it looks and taste delicious! You rock!
[Reply]
Amy Reply:
April 12th, 2011 at 2:20 pm
@Vincent, That’s great news, Vincent. Thanks for sharing! It’s good to know.
Hugs,
Amy
[Reply]
Anna
posted on June 3, 2011 at 4:20 pm
I am going to have a go at making this gorgeous loaf!
However, just a note of caution and I’m sure this doesn’t apply to 99.9% of people but to the minimum to which it applies it is very serious and potentially life threatening — I am talking about fava bean allergy. I have no idea if fava flour is a danger because it depends what parts of the bean plant go in, whether anything beyond the actual bean, but I think it’s worth noting what it says on this website:
http://www.allallergy.net/fapaidfind.cfm?cdeoc=194
[Reply]
Amy Reply:
June 4th, 2011 at 3:19 pm
@Anna, The article says that the allergy is thought to apply to the pod lining, not the bean which is what the flour is made from, and generally restricted to Mediterranean and Chinese populations. Further, the article suggests that those it may affect those with legume allergies and those with a particular form of severe anemia called acute hemolysis, and according to this article it’s something that not all who have that form of anemia would react to. Also, it’s not one of the top 8 allergens.
It also said that there was a clinical study in which fava beans helped those with Parkinson’s disease and I found a couple of other articles that supported that claim. My dad had Parkinson’s disease so I find that very positive.
[Reply]
Andi
posted on July 15, 2011 at 5:59 pm
I just made this bread, and it’s baking now – looks like it’s going to turn out great, so thank you! I didn’t have quite the right mix of ingredients – basically I just threw everything I had left as far as flour into a blend, and I was definitely short on starch, but I’m still hopeful!
A note about rising – I can’t remember where I found this tip, but what works REALLY well is to microwave a cup of water for 1-2 minutes, until it’s boiling, then set the bread pan in the microwave with the still-steaming water (in case it’s unclear, obviously leave the water in the cup!!) It probably works a lot like the plastic proofing box, but since I don’t have a proofing box it’s easier for me!
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AJ
posted on July 26, 2011 at 6:01 pm
Just made it with flax eggs to substitute for the eggs and it turned out great
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Amy Reply:
July 27th, 2011 at 10:16 am
@AJ, Yea! Always love a good sub. Is your flax egg 1 tablespoon flax meal mixed with 3 tablespoons hot water?
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Kelly Magill
posted on August 7, 2011 at 6:04 pm
I am in Northern Ontario. I am trying your bread for the first time. I have made my own garfava flour from scratch and it tastes okay. What I am wanting to know is what the doughs consistency is supposed to be like before proofing? Close to read bread dough, or more like a cake batter? Or somewhere in between?
thanx
kel
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Amy Reply:
August 9th, 2011 at 9:15 am
@Kelly Magill, It’s somewhere between a cake batter and a bread dough. Definitely not knead-able but thicker than a cake batter.
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ReddRunner
posted on August 18, 2011 at 12:50 pm
This bread is delicious (perfect, really!). I’m newly GF and so is my son, so having good bread is a god-send. I wanted to let you know that I made this in my bread machine, just to see what happened. I mixed it all according to directions above, put the wet ingredients in first, added the mixed dry on top and gently spread the dry out so it was level. Turned on the machine and let it do its work (once scraping the sides to get all the dry ingredients). The taste was spot-on but it was pretty heavy and dense. Not a bad thing, necessarily. I’ve found that with the bread machine loaf, I only used one slice of bread for a sandwich, just cut it in half and it was definitely plenty. My very picky son likes it too. Thank you for this recipe and all of the others. I have your book and have loved everything I’ve made thus far. I cannot thank you enough!
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Amy Reply:
August 19th, 2011 at 10:57 am
@ReddRunner, I imagine that the bread machine would produce different results…I can’t get a great loaf out of mine. So glad your son enjoys the bread.
Always a good thing!!
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Pharmagirl
posted on October 2, 2011 at 4:38 pm
Amy, thank you! Since discovering that both my husband and 10 year old daughter are gluten intolerant I’ve been on the quest for an edible bread. This one is outstanding, with the same bread like texture we expect from bread and that wonderful chewiness.
Just took it out of the oven (unfortunately shrunk slightly; next time less rising). Both husband and daughter couldn’t wait for it to cool fully so each had two slices and loved it. Finally, a bread I can be proud of. Oh, there were disasters!
Next on the list is your sourdough bread. So glad I discovered your site.
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Amy Reply:
October 4th, 2011 at 7:19 am
@Pharmagirl, Yea!!! I’m smiling ear to ear!!! Fabulous!!
Hugs,
Amy
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Layna Melchert
posted on November 4, 2011 at 10:55 am
Is there anything that I can use to replace bean flour in a recipe? I have a friend who is allergic to legumes (beans, lentils, soy), so I cannot use any of your recipes that call for the bean flour when he and his wife come over. He is ok with nuts. Any ideas?
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Richa@HobbyandMore
posted on December 1, 2011 at 8:14 pm
lovely bread Amy!.. i just started baking some gf stuff cookies and muffins right now.. this bread is so beautiful that i might have to give it a try!
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Jeanette
posted on December 2, 2011 at 7:04 am
Thanks for sharing this bread recipe – it looks like it has a really nice rise. I haven’t tried making any GF loaf breads yet, just free form.
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Jodi
posted on December 2, 2011 at 3:32 pm
HI Amy,
Just popped this bread into the oven. Sure looks like bread so far!! Thanks for giving such detailed directions.
Jodi
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Amy Reply:
December 4th, 2011 at 10:52 am
@Jodi, Thanks for coming back to share – I love hearing reader feedback.
Hugs,
Amy
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gv elwert
posted on December 5, 2011 at 11:31 am
I just baked this bread after looking at the recipe since way before Thanksgiving and it is yummy!!! I had a tough time putting it in a bag to save for later.
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Emily
posted on January 3, 2012 at 10:16 pm
I made your bread today and had a few questions.
It sank once it cooled. I did forget to cut the slices so that might have been a cause. I used your flour blend, but used more sorghum instead of the bean flour. My son is not supposed to have chickpeas. Could this also have been a cause? Do you have another suggestion for the flour blend? Also, could I do this bread in a bread maker?
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Amy Reply:
January 6th, 2012 at 9:35 pm
@Emily, Changing the flours was probably the culprit. Can your son have quinoa flour? That might work well. I’ve never tried this recipe in a bread maker – you could most certainly give it a whirl.
Hugs,
Amy
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JT
posted on January 8, 2012 at 3:26 am
I baked this bread and it looked absolutely gorgeous when baked, but on the palate it was very oily. The loaf is very moist, airy, light and glistening with oil. I didn’t have garbanzo fava bean flour and used chickpea flour instead. Would that have made a difference? Maybe I should have used more Sorgham flour instead of chickpea. But would like your comments as I would like to try again.
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Amy Reply:
January 13th, 2012 at 9:23 am
@JT, I don’t know what happened. It sounds like you used too much oil. I don’t think that garbanzo bean flour would make too much of a difference.
Hugs,
Amy
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Casey
posted on January 16, 2012 at 5:49 pm
Today was my third time trying this recipe ant this time I used Sorghum flour with brown rice flour. It was more of a cake batter, and did not really rise. But when I put it in the oven to bake it “boils” over the sides and gets all over the oven floor. It does feel lighter and tastes good. I think I do like baking with the sorghum. But I am wondering about is spilling over, I think it is my pan, but the pans I have still make it more of a rectangle instead of a square.
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Amy Reply:
January 19th, 2012 at 10:15 pm
@Casey, Whenever you start changing the flours, you change the way the recipes turns out. I have never had bread spill out over the pan so I don’t know what to tell you there.
As far as the rise, you might make sure that your yeast is alive. Google it to find out how. The other thing is to make sure it’s in a warm place. If your kitchen is cold like mine in the winter it takes longer for bread to rise.
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Casey Reply:
January 20th, 2012 at 7:08 pm
@Amy,
Hmmm, I will work on the giving the bread more time to rise. I was using Sorghum, Brown Rice with Corn Starch and Tapioca Starch. I am going to try the potato starch next time. Thank you for the tips!
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Corine
posted on January 18, 2012 at 10:19 pm
I made this bread today. I haven’t read all the comments so maybe the answer is there but can you tell me if the dough is supposed to be very sticky when you put it in the pan? That isn’t normal for bread dough. My was very sticky inspite of adding more floor. Also it is quite heavy when baked. Is that also normal? It tastes good though.
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Casey Reply:
January 19th, 2012 at 4:00 pm
@Corine,
The second time I made this bread I used extra flour in error and it did make it sticky and heavy. The last one I made was another error but it was light and moist. I have been eating sandwiches all week.
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Amy Reply:
January 19th, 2012 at 9:59 pm
@Corine, Gluten-free bread dough is much different than gluten bread dough. Your bread was heavy because you added more flour. If you follow the recipe as written it’ll be a great loaf of bread.
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Jess
posted on January 20, 2012 at 5:12 pm
Hi Amy!
I recently found out that I am allergic to vinegar (massive asthma attacks), so I was wondering if you thought lemon or orange juice might work in this recipe instead of the apple cider vinegar. Please let me know when you get a chance. Thanks so much for all the wonderful recipes — I’ve made about 5 dinners from your book now and my boyfriend LOVES each of them and doesn’t miss the gluten or sugar in any way!!! I think they’re delcious too, of course!
Jess =)
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Amy Reply:
February 2nd, 2012 at 4:05 pm
@Jess, You can just leave the vinegar out. It won’t make a big difference. So glad you’re enjoying my book. It’s so good to know…that book was a labor of love.
Hugs,
Amy
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Beth Baker
posted on February 8, 2012 at 11:48 am
This looks like a great recipe. However, I react somewhat badly to Xanthan gum. Can I use guar gum instead?
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marcee
posted on February 15, 2012 at 3:01 pm
Made the bread this morning right after I got all my ingredients from Azure Standard. WE LOVED IT!! I ground my own sorghum too. I love that it has more WHOLE grains in it. It’s so hard to go from making 100% whole wheat bread to making “white” bread. This is a great inbetween!!
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Angela
posted on February 20, 2012 at 10:08 am
Hi Amy,
I have tried many store bought gluten free breads and haven’t liked any of them. So thank you so much for this bread! I was wondering if you knew the nutritional facts for a loaf of this bread. We love it and I do mean love it. I made a loaf on a Tuesday one week and by Thursday of the same week it was gone. I have a 10 year old daugther who wants to eat it for every meal with some real butter melted on it but I am wondering about calories and fat content. Thank you for anything you can tell me.
Angela
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