About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

Related Articles

7 Comments

  1. 1

    Terri

    The Ultimate Gluten, Dairy and Yeast Free White Bread The Recipe looks wonderful but, for me I am allergic to, All nuts , coconut flour and Almond everything, Soy also. What could I use to substitute those items?

    Thank you

    Reply
    1. 1.1

      Chrissy Lane

      Hi Terri,

      Since I have not made any substitutions in this recipe, I don’t have any recommendations that I have successfully used.

      However, all it not lost, you could try this recipe – http://gluten-free-bread.org/easy-gluten-free-sandwich-bread-recipe with the rice flour.

      Or you could try this other recipe http://gluten-free-bread.org/the-best-whole-grain-gluten-free-bread-recipe

      Since today’s recipe has the cashew butter as a main ingredient, that would be another consideration that you would need to substitute.

      I am just not comfortable recommending a substitution that I have not tried.

      Hope those other two work out for you!

      ~Chrissy

      Reply
  2. 2

    Robert

    Greetings:

    1/4 of Flour (Almond/Coconut) seems a bit on the small side.

    How much is this recipe due to yield? How do I need to adjust to make a “Conventional” sized loaf?

    Thanks.

    Reply
    1. 2.1

      Chrissy Lane

      Hi Robert,

      The thing with coconut flour is that it expands – so yes, it is a small amount, but rest assured, it is correct.

      The recipe will make a regular loaf pan size – 8.5 x 4.5 size.

      Does this answer your question about the conventional size?

      ~Chrissy

      Reply
  3. 3

    Missy

    Have you tried adding navy beans to this recipe to see if this will work?

    Reply
  4. 4

    Paula

    Same hear,

    Gluten, lactose, yeast and nut allergies. I’ve looked all over the internet and thought I finally had found a yeast free doable recipe. If you have any suggestions I’m happy to experiment and send you pics of how it turns out.

    Reply
    1. 4.1

      C.J. Brady

      Hi Paula,

      Sure, try using tahini in place of the cashew butter. Would be interested to see how that turns out.

      Thanks!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

2016 Copyright Gluten Free Bread