About the author

Christine

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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6 Comments

  1. 1

    Ann

    This bread looks wonderful but, I am allergic to Psyllium. What can I replace it with? So sad.

    Reply
    1. 1.1

      C.J. Brady

      Hi Ann,

      Thanks for asking – no worries, try some golden flax seed instead.

      It’ll be a very similar result!

      Reply
  2. 2

    Linda Tanzini

    I asked a question earlier but it wasn’,t posted and has disappeared. Just wondering why the batter doesn’,t push through holes, had a problem with pizza using a pan with holes, thanks

    Reply
    1. 2.1

      Christine

      Hi Linda,

      Apologies – I did not see it the first time!

      The batter is thick enough that it doesn’t seep through – plus the holes are really very small.

      Not sure about the pizza, but this batter definitely won’t go through the holes.

      Hope that helps!

      Christine

      Reply
  3. 3

    Sharon

    What would you recommend to replace the corn meal? That’s a no-no for me, as is Flax. Doggone it. I LOVE corn and flaxseeds!

    Reply
    1. 3.1

      Christine

      Hi Sharon,

      Bummer!

      Well, really you can leave off the cornmeal – it is characteristic of this style of loaf, but it’s ok if you just spray the pans with cooking spray.

      Hope that helps!

      Christine

      Reply

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