About the author

C.J. Brady

Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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9 Comments

  1. 1

    Clarisa

    Hi there:

    Can you write how to make the vread if one doesn’t have a bread macine please. Thanks

    Reply
    1. 1.1

      C.J. Brady

      Hi Clarisa,

      Thanks for your question – I will work on a recipe for this.

      Thank you!

      Reply
  2. 2

    M. Dantin

    Hello Clarissa,
    Would you have a substitute for potato starch, as we are allergic to to this.

    Thank you.

    Reply
    1. 2.1

      C.J. Brady

      Hi,

      So for the potato starch, there are a couple things you can try – cornstach and arrowroot starch.

      Maybe try a combination of both.

      Hope that helps!

      Reply
  3. 3

    Jacki

    In regular baking if the add-ins are coated in flour they don’t sink to the bottom of the bread, is this also true in gluten free baking, I see all the raisins at the lower half of the bread. Can’t wait to try these recipes.

    Reply
  4. 4

    Noella

    I have bought Methylcellulose K4M to try bake a better bread, however there are no instructions of how to use it. What would you suggest for bread recipes?

    Reply
    1. 4.1

      C.J. Brady

      Hi Noella,

      Thanks for asking!

      I have not used it in my recipes, so I’m not certain, but starting by adding 1/4 tsp. to a recipe and see what it does. Better to start small.

      Let me know how it goes!

      Reply
  5. 5

    aini

    Hallo Clarissa, thank you in advance for the recipe.

    i wonder if i can change the psyllum husk with the mixture of chia seed and golden seed meal? or with agar-agar? or do you think it will better using gelatin?

    and if i do not use dry milk instead of fresh milk, what should i do? do i have to substitute 1/2 cup dry milk to 1/2 cup of all purpose GF flour? or simply just omit the 1/2 cup dry milk?

    Reply
    1. 5.1

      C.J. Brady

      Hi Aini,

      Thanks for asking.

      The psyllium husk and flaxseed meal work together in this recipe to replace xanthan gum. If you don’t want to use psyllium husk, you can sub in 1/2 tsp. of xanthan gum.

      And if you want to try it using fresh milk, you’ll just replace part of the water with milk. So instead of 1 2/3 cup water, try something like 1 cup water and 1/3 cup milk. (Decrease the liquid a bit to account for the decrease in the dry ingredients).

      Hope that helps!

      Reply

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