Aprovechar

Taking the full measure of life

Great Gluten-Free, Soy-Free, Dairy-Free, Egg-Free, & Vegan Bread

November 14th, 2008 · 282 Comments

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Note: I originally published this post in April, but my friends and I have tweaked the bread recipe since then, so I’m making the changes and bumping it up for the rest of you to see.

From April:

It’s been nearly a year since I was diagnosed with serious food allergies, which was followed pretty closely by me being diagnosed with atypical celiac disease. (A set of food allergies often indicates a further gastrointestinal issue at the heart of the allergies.) For nearly a year, I’ve gone without really good bread–and for the most part, I’ve adjusted. Before my diagnoses, I had already cut back the number of starches I consume, limiting my starch preparation to one kind per meal in the process of taking care of myself. After all, I figured, do I really need bread and potatoes, or cornbread and rice, at the same meal? Unlikely–the calories usually stack up way past the nutrients when starches are doubled. After my diagnoses, for most of my meals, I’ve either used an alternate starch or just skipped the starch—and will continue to do so.

But there’s something about bread, right? And I’ve missed that something. So when I came across a gluten-free, soy-free, egg-free, dairy-free (vegan) bread recipe reputed to be great for sandwiches, I had to give it a try. My hopes were not too high, because I have altered and tried several well-reviewed gluten-free bread recipes that have not turned out so well. It’s hard to make good bread when you’re cutting out the soy, dairy, and eggs in addition to the gluten, because those other ingredients are often used to prop up what breads are lacking from the gluten. But this one I could make purely as it was written, and that excited me.

Mixing the various flours for the bread, I relished the experience. I thought, Even if the bread doesn’t come out right (and it probably won’t), this is fun. It was a bit like playing in the mud or in some rain puddles as a child. Some of the very starchy, light flours I was using puffed clouds into the air as I measured them out. As I continued to measure and combine flours, I looked down to realize I was covered in smears and streaks of the various flours. A friend arrived at my apartment, and she laughed at my powdery coating. “Why didn’t you wear an apron?” I just shrugged and grinned.

Once I had combined the flours, the bread came together very quickly in the mixer–but not without me managing to splatter my bluejeans with dough (I do not claim physical grace as one of my virtues). The bread rose on top of the warm oven and then baked inside it. Another friend, upon arrival, sighed in pleasure as the heavenly scent of baking bread reached her nose.

When I pulled the bread out of the oven, I frowned as I pulled off the aluminum foil: the color was not quite was I expecting–it was lighter–and there were mottled streaks in the bread. I thumped the top of one loaf, and it sounded right–just hollow enough on the interior. I held my breath as I sliced into it–crunchy outside, soft interior. But what would the taste be? I was torn between feeling dubious and hopeful. I took a bite and chewed. And closed my eyes. And felt a surge of pure joy. Then I opened my eyes and wondered, Do I think this is great purely based on my loss of the ability to remember gluten-y things correctly? I called a friend to the kitchen pass-through window. This friend was recently diagnosed with severe food allergies–it causes a chain reaction of diagnoses when people around you see your symptoms and healing and get tested themselves. Because she had only gone without gluten for three weeks at that point, I knew she’d be a better judge of the comparison to regular bread. “Taste this,” I said, holding out a piece of bread and offering no further information. She took a bite and closed her eyes. When she opened her eyes, they filled with tears. Her face flushed, and she looked a bit embarrassed. “It’s okay to cry,” I said. “It is that good.”

“It’s real bread,” she replied with a teary smile, and asked for another slice.

We sat down to dinner–two gluten-avoiders, two gluten-eaters–and together, we demolished a loaf over the course of the meal.

Delicious Gluten-Free, Vegan Bread

Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one

Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed.  Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.

In a large mixing bowl combine:

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

Add:

4 tsp olive oil
3 1/4 cup warm water (not hot)

Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes.  The bread dough will be more like cake batter than traditional bread dough.

Two options for the rising:

For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils.  Leave the water in the microwave.  Pour the bread dough into two nonstick or well-greased pans.  Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it.  Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days.  After that, it will be best used for bread pudding, French toast, croutons, etc.

Enjoy!


Note on recipe alterations: It’s been several years now since I published this recipe, and there are over 250 comments on it at this point.  If you need to make alterations to the recipe, you will probably find an example of where someone has successfully changed the recipe to suit your needs if you take the time to read the comments.  I’m no longer replying with suggestions when people need alterations, because there are so many options already included in the comments.  Also, though you may be able to reduce it or change the kind you use, some form of actual sugar (fructose, glucose, sucrose) is essential in this recipe, because the yeast consume it and release carbon dioxide as a result, and that’s what makes the bread rise. If you cannot eat yeast, I would suggest looking for quick bread or soda bread recipes, but yeast is essential for traditional sandwich bread texture.

Tags: allergen-free recipes · fruits of my labor · gratitude · vegetarian

282 responses so far ↓

  • 1 Terri // Apr 15, 2008 at 10:01 am

    Aww this post made me tear up!

    It really is very very good bread! I’m glad you made it again this week.

  • 2 Ricki // Apr 15, 2008 at 10:04 am

    Sally,
    So glad you found something THIS good! Congratulations (and it looks beautiful, too). While I’m no expert on bread, I’d guess that this would HAVE to have a better nutritional profile than Wonder bread, with the millet and amaranth, both extremely nutrient-rich grains. Amaranth is high protein and millet high mineral, so how could you go wrong?

  • 3 Lizzie // Apr 15, 2008 at 11:43 am

    This made me tear up. It reminds me of the first (and only time) I went to an entirely gluten-free restaurant; it felt so good to be eating safely and well that I cried a bit :)

    I can’t wait to make the bread. Thanks for sharing the recipe, Sally!

  • 4 bbg // Apr 15, 2008 at 4:53 pm

    i’m pretty excited to try this recipe, thanks for sharing it as well as your story! i woke up this morning really craving bread, and the frozen and dry slice of rice bread in my freezer just didn’t excite me like this did :)

  • 5 carrie // Apr 15, 2008 at 6:48 pm

    Sally, this bread really is amazing!!! I think it’s the best gluten free bread I’ve ever made! I halved the recipe and made just one loaf, but it is SOOOOO good! It reminds me dearly of sourdough bread which I made on a regular basis before I went gluten free. This is truly a fantastic recipe and I’m so glad that I can make bread now without eggs or milk! Such a wonderful thing!! I cannot thank you enough for sharing this excellent recipe!!

  • 6 Kristen // Apr 16, 2008 at 6:52 am

    I’ll have to try this recipe out. My husband has had the same luck with the gluten-free breads — I know he misses the regular bread taste, especially since I have it in the house now to eat while I’m pregnant.

  • 7 Sara // Apr 16, 2008 at 4:22 pm

    I am not a dietician, but have learned a lot from Chef Brad. His cooks books are wonder. Not gluten-free, but utilizes a lot of whole grains. You can read more about Teff and Millet at his website. One of his cook books has the nutitional value of each grain.
    http://chefbrad.com/education/grain_tips.php?view=9
    http://chefbrad.com/education/grain_tips.php?view=16

  • 8 K Renee // Apr 16, 2008 at 6:57 pm

    I wonder if you could plug the ingredients in fitday or Mastercook or something like that to get the nutrient density per loaf. . .

  • 9 ChocolateCoveredVegan // Apr 17, 2008 at 4:40 pm

    Yum– sometimes there is nothing better than freshly-baked bread.

  • 10 Kay // Apr 19, 2008 at 7:30 pm

    Hi Sally

    Tastes like sourdough?!?!?!? OMG! I’ll try it tonight!
    I’ve been settling for my lame “porridge bread” for three months now. I’ve had exactly two sandwiches, both disappointing. I see a chicken sandwich with homemade dill pickles in my future!
    Thanks.

  • 11 Jenn // Apr 20, 2008 at 10:23 am

    Once I have a mixer that can take the dough (mine is old and I’m not sure if it can handle it), I will definitely try this! Thanks for sharing!

  • 12 Becky // Apr 20, 2008 at 9:20 pm

    Thanks SO much for posting this recipe! My son has been on an allergen free diet since December & I know he misses bread. This is an AMAZING tasting bread. The texture is spongy & the smell is divine. I know he’s looking forward to a grilled goat cheddar sandwich!! Thanks again.

  • 13 Margaret // Apr 22, 2008 at 6:36 am

    I used a 15 dollar hand mixer and it did fine. The texture of the dough is not nearly as gooey as gluteny bread.

  • 14 Margaret // Apr 28, 2008 at 9:18 am

    To save a few dollars: In my last batch of bread, I cut the yeast down to 1/8 cup by activating the yeast in a small bowl. Simply add 2 cups of the warm water from the liquid ingredients to the yeast (whisking it in until it dissolves). Let this mixture sit while you measure the dry and ingredients and add yeast mixture with other wet ingredients. Bread rose beautifully, had the same fabolous texture, and tasted great.

  • 15 sally // Apr 28, 2008 at 11:36 am

    I had Margaret’s reduced-yeast version, and it is really good. It’s slightly denser than the regular version and the top appeared more knotted-looking–like challah–but that could have as easily been because she didn’t spread it out, or because of the oven, or whatever. Anyway, the yeast is the most expensive element of this bread, so cutting it down does cut the cost-per-loaf quite a bit.

  • 16 Scraps of Colour.ca » Trial and Error // Jul 29, 2008 at 11:59 am

    [...] I was on the search for Sorghum flour for a recipe found at Aprovechar called Truly Good Gluten-Free, Vegan Bread.  Because it’s so expensive to buy bread that doesn’t contain gluten, eggs or dairy [...]

  • 17 Laura // Nov 15, 2008 at 6:13 am

    Wow… this looks amazing. Question: Why do so many bread recipes need sugar, though? What happens if you substitute it or leave it out? Is it a chemistry thing?

  • 18 Stacie // Nov 15, 2008 at 8:35 am

    Wow Sally! I have spent the last 30 minutes catching up with your blog, your new website, new recipes, weight-loss achievements, photography achievements, ect!!! Way to go! I can’t wait to try this bread recipe…thank you for all you do!

  • 19 Linda // Nov 16, 2008 at 10:24 am

    This looks fantastic! I plan to try it later today, but I have a question. While you were tickering with the recipe, did you try reducing the sugar? I’m just wondering if it is a necessary component to achieve the right texture. I know yeast needs some sugar to activate, but generally not all that much.

  • 20 sally // Nov 16, 2008 at 10:32 am

    Laura–The sugar feeds the yeast. I’m emailing with Linda, and if Linda tries reducing the sugar, I’ll report back how it goes!

    Stacie, thanks.

  • 21 Linda // Nov 17, 2008 at 10:06 am

    OMG! This bread is AMAZING. Before deciding to reduce the sugar, I thought I would try the recipe as presented because I wanted to know how it was supposed to come out. This is the real deal. Even my unsuspecting wheat-eating teens love it, and they are fussy.

    Next I’m going to try this recipe with half the amount of sugar and I will also try it with agave.

    Anyone know how long you can freeze this bread with good results?

  • 22 margaret // Nov 17, 2008 at 11:31 am

    I’ve been working on the getting yeast down because too much of it makes my tummy upset (by two load bread wheat bread standards, the recipe calls for a huge amount of yeast). By activating the yeast with sugar and warm water and letting the mixture stand while I’m mixing flours , I’m able to use a single T of yeast. I suspect you could go the other way and cut the sugar by half with the same method.

  • 23 sally // Nov 17, 2008 at 12:25 pm

    Margaret’s right that if you have yeast issues, you can activate the yeast and cut the amount you use in half, but it makes for a loaf that’s more dense—less like sandwich bread—which is why I left it at 2 T in the recipe.

  • 24 erinelizabeth // Nov 17, 2008 at 2:00 pm

    Thanks for this! I came over here from Gluten-Free Girl. I was drooling over her bread recipe, but I’m allergic to eggs as well. I haven’t tried any baking outside of mixes since going GF, but I’m putting this on my list.

  • 25 Linda // Nov 17, 2008 at 2:54 pm

    Just wanted you to know that my husband just called this bread a “taste of heaven.” He loves it.

    As for me, I was so excited that I ate 3 slices of bread one after the other. Not sure that was such a good idea, since I experienced immediate sinus congestion which is the symptom that made me think I had gluten sensitivity to begin with.

    Maybe I just overdid it by eating too much bread at one sitting. Still, it makes me think that maybe I should be reducing the yeast too.

  • 26 Spring // Dec 24, 2008 at 2:44 pm

    Sally, you just SAVED my Christmas. I was newly diagnosed with gluten, dairy and corn allergies, and the one family tradition we have never gone without at Christmas, is a Finnish bread called Pulla. I was actually in tears today because I would not be having it today. I found this recipe last week, and was planning on trying it. So today, I made 1 loaf, and added cardamon (1 heaping TBSP)- the secret ingredient in Pulla, and cinnamon (1 tsp), (usually you roll it out and spread with melted butter and sprinkle with cinnamon sugar). I thought if I could just have the flavor, I would be happy.

    I am SO HAPPY! I unfortunately only had rapid rise yeast-so it spilled over the pan on one side- and I just tasted a big bite of the part that spilled over. It is actually the texture of bread! I might actually increase the sugar a little (trying to replace a sweet bread), and then we drizzle a glaze on top. Mmmmmm. It will really be Christmas, even gluten, dairy and corn and egg free!

    Thanks so much for this post!!

  • 27 Spring // Dec 27, 2008 at 10:49 am

    I just wanted to add, that because I cannot eat corn or its derivatives, I substituted ground flax seed for the xanthan gum. Still came out fabulous!

  • 28 Spring // Dec 27, 2008 at 10:51 am

    Oops, bumped the submit button!
    You soak the ground flax in part of the liquid, (warmish water), for @5 minutes, until it thickens, and feels kind of egg-like. (slimy) I added it in when adding the wet ingredients.

  • 29 Tracy Ahlborg // Dec 28, 2008 at 4:27 pm

    Thank you so much for sharing this recipe at no cost. I have an 8-year-old daughter who was just diagnosed with allergies to gluten, dairy, and eggs. (She gets serious migraines every 2-and-a-half months.) I have been beside myself as I have wandered through stores looking for stuff that doesn’t have one of the 3. To have a bread I can give her will be such a blessing. I will try this as soon as I can gather the ingredients. God bless.

  • 30 Jazzy // Jan 11, 2009 at 5:51 pm

    Thank you SO MUCH for this recipe. My 2-year-old daughter is severely allergic to wheat, dairy, eggs, peanuts, tree nuts and oranges. It is very hard to find ANYTHING that tastes even near normal that is safe for her, too. After trying many crumbly, tough, Sahara-like ‘breads,’ I was leery of your recipe. The sheer number of flours stressed me out. But I am SO glad that I tried it. My daughter LOVES it, and my son, who is not allergic to wheat, but is allergic to nuts and eggs, loved it, too. It tastes absolutely best about an hour out of the oven, when it is warm, dense (sourdough-like) and slightly spongy. It is slightly sweet, and even I (with no allergies) think it tastes good fresh out of the oven. I would even venture to serve it to company provided they came over soon after I baked it. Spread with butter or jam, they’d have no idea it has no wheat, eggs or milk in it!
    We also like the little edges that bake up around the periphery when it comes out of the oven. My daughter likes to snack on this crunchy bit as her own ‘cracker.’ Like all wheat, dairy and egg- less breads I’ve had, it becomes drier and less flavorful on day 2. But I find spreading it with vegan Smart Balance and zapping a slice in the microwave for 10 seconds refreshes it enough to make a perfect pairing with jam. It’s best to be eaten within 2 days. I am baking my second batch of the weekend now, and will freeze one and a half loaves for later and pray that this is a success. I cannot thank you enough for this recipe. It brings a smile to my face and tears of joy to my heart to be able to give my daughter something so that she can eat like the rest of us. She has declared this bread, ‘dewicious!!’

  • 31 Lorraine // Jan 27, 2009 at 9:45 am

    If you are looking for a great tasting bread with good texture for sandwiches, if you’ve been missing toast with jam, and a whole lot of other possibilities that the word ‘bread’ conjures up, look no further. This is ‘the’ recipe. The bread is flavorful, sturdy, moist, and very tasty. I guarantee that you will be glad you found Sally’s website, not just for the recipes, but the insights and wisdom as well.

  • 32 Debbie // Jan 30, 2009 at 10:24 am

    This is a great recipe! Has anyone tried a bread machine? I wonder how that would turn out….

  • 33 Debbie // Feb 4, 2009 at 4:40 pm

    I tried the bread in the bread machine and it worked out great! the first time i just halved the recipe and followed the instructions of my machine (liquid, dry, then yeast) and did it for 1lb. The 2nd time i added just 1/12 more water and liked it better. It was even easier (believe it or not) because the only mess to clean up was dust and one bowl and then the loaf pan afterwards! Its such a great recipe! I ran out of millet the 2nd time around and used some Quinoa also. It has a distinct flavor but was still good nonetheless!

  • 34 Emily // Mar 9, 2009 at 5:53 pm

    I was wondering if I could use another flour instead of millet since I can’t find that at my local store and want to make this really soon. What flour would work best? I have the ones you mentioned in the recipe (besides millet) and I have coconut flour, potato flour, sweet rice flour, and brown rice flour. Would any of these work well and produce a very similar result? Thanks…your recipe looks amazing!

  • 35 sally // Mar 9, 2009 at 6:12 pm

    Hi, Emily. I think millet is pretty essential to the texture and taste of the final product here. You can get millet flour from several online sources, including here http://www.vitacost.com/Arrowhead-Mills-Millet-Flour?csrc=GPF-074333471387 and here http://www.bobsredmill.com/product.php?productid=3612&cat=107&page=2

    Makes you wait for it to come in, but this bread is worth it, many of us would say. :)

  • 36 ruby // Mar 27, 2009 at 6:56 am

    Thanks, this is exciting –
    I can’t have potato either, do you think I could sub in brown rice flour instead?

  • 37 Alicia // Jun 12, 2009 at 3:41 pm

    I am really excited about trying this bread, we tried gluten free bagels the other day &
    I couldn’t get past 1 bite, can you use something other than sugar?

  • 38 sally // Jun 12, 2009 at 4:11 pm

    Alicia, the yeast is fed by the sugar. You could try using honey in lieu of sugar and reduce the water in the recipe. I don’t know how well it would work.

  • 39 snowflake // Jun 19, 2009 at 12:05 pm

    Was there a nutritional value done on this?
    Thank you
    So want to try this bread, looks like bread!!!!

  • 40 sally // Jun 22, 2009 at 7:06 am

    Snowflake, no nutritional value. Let me know if you calculate it. :)

  • 41 Deliciously Stale Bread (& a BLT Salad) // Jun 26, 2009 at 1:53 pm

    [...] desire to bake some real bread—and if I have the time (it’s not so much the energy, as the bread recipe I most often use is easy), I’ll have a go at it, and make a loaf or two.  When I make bread, for the first [...]

  • 42 Jess // Jul 5, 2009 at 10:34 pm

    I noticed that Ruby above asked about subbing out potato flour. I also can’t eat potato flour or cornstarch. I usually sub arrowroot powder for cornstarch. Any thoughts on whether I could use 2 cups arrowroot, or 1 cup arrowroot and double the tapioca, to sub out for the potato/corn? I’m excited to try this recipe so I’ll report back if I do. The BLT salad looks great. I’m gonna miss panzanella this summer so I hope this bread works. Thanks!

  • 43 Pawareesa // Jul 8, 2009 at 3:16 am

    Hi Sally, thanks for the recipe. My little girl would be able to have her first bread. Anyway the problem is that I can’t find Teff and sorghum in my country (while I have to grind millet by myself). What are substitutes I can use? Btw, is instant yeast same as active dry yeast?

  • 44 sally // Jul 8, 2009 at 7:15 am

    Pawareesa, I can’t guarantee it will come out the same, but if I were subbing in other flours for the teff and sorghum, I would do buckwheat or amaranth flour in lieu of teff, and I would try 1/2 cup brown rice flour (preferably superfine brown rice flour) and 1/2 cup sweet rice flour in lieu of sorghum. If your daughter can have soy flour, you could also try that in lieu of the teff—but I’ve never used soy flour, so I’m not certain about how that would taste.

  • 45 Lisa & Genevieve // Jul 9, 2009 at 12:15 pm

    As I type this my two-year-old is gobbling down big bites of this glorious bread. I cannot say how thankful I am to you for tweaking and posting it. My daughter is allergic to soy, egg, dairy, wheat, the list goes on. I am nursing so have also eliminated all of these things from my diet. I have become quite the chemist in the kitchen and have mastered waffles, pancakes, chocolate cake, even banana bread. But I never thought a bread such as this would be possible! As I mixed the batter it did smell a bit “corn-flour-y” so my expectations were pretty low. But what came out of the oven is absolutely glorious. A nice crispy crust and soft, warm, sour-dough-like texture. Sheer bliss! I cannot wait to pair this with some gazpacho made with tomatoes from our garden. Thank you, thank you, thank you from my daughter, husband, and me!

  • 46 kangachick // Jul 9, 2009 at 1:40 pm

    can you sub stevia in this? why 1/2 c. of sugar in reg bread? or use agave or something?

  • 47 sally // Jul 9, 2009 at 2:11 pm

    Kanga, you can’t sub out the sugar entirely; it’s essential to feed the yeast. It is possible to replace part of it with honey or agave, as that will still feed the yeast. I don’t imagine stevia would, though. Let me know if you try reducing the sugar.

  • 48 GK // Jul 10, 2009 at 12:45 am

    Yay! Thank you so much for this recipe. I have been wanting a recipe that doesn’t use rice or corn (subbing the extra potato, or maybe arrowroot?). Now I finally get to use my new bread machine =)! Plan on using coconut sugar, hopefully it subs OK.

  • 49 sally // Jul 10, 2009 at 6:30 am

    Jess, somehow your comment had gotten caught in purgatory—didn’t see it till just now. If I were going to sub out the cornstarch AND potato starch, I’d probably go halves on the arrowroot and tapioca and see what happened from there. You could also try subbing in 1/2 cup sweet rice flour (not regular rice flour; you can find it in Asian grocery stores, among other places) for part of it. If you try it out, please report back how it goes. :)

  • 50 Allison // Jul 11, 2009 at 4:43 pm

    Ok… so I was really skeptical at first. I am only on my second day gluten free and was sorely dissappointed and broke after trying several expensive gluten free store bought breads. I relayed the story to my husband who laughed, and said he would believe it when he tasted it. Well, just buttered up some for him and he loves it! He wants me to make a double size loaf for veggie burgers!

    PS- Adapted the bread proofing technique. I have a bread proofing setting on oven, but it wasnt rising after 30 minutes, so added a large casserole dish to bottom of oven and poured in boiling water and shut the oven. Worked perfectly! Within 30 minutes I had two perfectly fluffy, puffy and round topped loaves!

    Definitely will be a staple in our house! Thank You SoOO Much!

  • 51 Kay // Jul 17, 2009 at 4:52 am

    I also need to eliminate the corn and potato starches, and am allergic to yeast. Is there any substitute for yeast?

  • 52 sally // Jul 17, 2009 at 5:17 am

    Kay—Unfortunately, no. This is a yeast bread through and through. It would be a brick without the yeast.

  • 53 Camille // Jul 30, 2009 at 5:50 pm

    Hi!

    I absolutely love this recipe! You have no idea how excited I was when I first made this bread, oh wait, you probably do judging from your post. But honestly, this is amazing.

    I recently posted this bread to my blog – a collection of gluten and soy free vegan recipes. Now my local natural foods store is making a pamphlet on living gluten free for gf newbies. They are looking for some recipes and I want to know if it would be okay for me to share yours with them and all the gluten free people who come to our store.

    Best,
    Camille

  • 54 Kendra // Aug 16, 2009 at 4:13 pm

    Hi there,
    You are such a trooper for answering all these comments!! I saw that you dont recommend switching out the millet, but my son seems to be allergic to that as well — what would be your runner up? rice flour? something “chunkier”?
    thanks so much!! k.

  • 55 sally // Aug 16, 2009 at 5:36 pm

    Kendra—I think millet’s properties will be really hard to mimic here with other kinds of flour, but if you are desperate to try this recipe and are willing to accept a bread that will look much more like whole wheat (or even darker), I would try subbing in teff flour for the millet and perhaps use buckwheat for the teff in the recipe. I also might increase the sorghum a bit and use a bit less teff as a result.

    If you try it out and have success, please let us know. :)

  • 56 Kendra // Aug 17, 2009 at 10:01 am

    I sure will – thanks so much!!

  • 57 Beth // Aug 17, 2009 at 2:53 pm

    Thanks for commenting so quickly, we have been eating millet bread and a millet/potato combination. My kids love it. I still seem to have some symptoms from it, but it does contain some yeast. It it made at Delands Bakery out of Florida. I was wondering if you have any experience with them?

  • 58 sally // Aug 17, 2009 at 2:56 pm

    Beth–Deland’s contains gluten. I used to buy it, as well, and finally found a link to the actual results from an ELISA test a celiac group (I think it was one in Minnesota) had done. The bread scored so highly for gluten that it was too high to even just be cross-contamination. I highly recommend avoiding it.

  • 59 Beth // Aug 17, 2009 at 3:03 pm

    Well this is explains why I still get a negative response, I am glad you told me! I thought it was the yeast. I am now bummed because I really must find a bread for my boys 8 and 10. My 8 year old is also highly allergic to corn. I will read through more of the website! It is so full of great info. I appreciate all your hard work, I hate the kitchen. I am bummed I will miss your class(recovering from Cancer surgery, but doing great). I will contact you for private lessons in a few months.

    Thank you again!!!

  • 60 Sarah // Aug 20, 2009 at 4:21 pm

    I’m allergic to corn, soy AND potatoes—what can I use instead of cornstarch and potato flour? Arrowroot? More tapioca? Gum arabic?

  • 61 Sarah // Aug 20, 2009 at 4:26 pm

    oops sorry i didn’t read the earlier post about flour substitution till after i posted. please ignore. i’ll try a mix of arrowroot, tapioca and sweet rice as i have them all here.

  • 62 Heidi // Aug 21, 2009 at 11:11 am

    Excellent bread! The whole family loved it! I used Agave syrup instead of sugar and it worked well. Thank You!!!!!!!!!!!!

  • 63 Ellen // Aug 22, 2009 at 5:34 am

    Hi Sally! So glad I found the link for this recipe at another blog. I had printed the recipe out quite awhile ago but haven’t yet tried it. I’m definitely going to give it a whirl today. Thanks!

    best,
    Ellen
    http://www.Iamglutenfree.blogspot.com
    http://www.ontheroadgf.blogspot.com
    Twitter: ellensrecipes

  • 64 Theresa Brandon // Aug 24, 2009 at 5:07 pm

    I found your recipe for Miniature Fig Galettes in the Fall issue of Delight magazine. I would love to make them, but I am questioning using 1/4 coconut oil in the crust. Is this measurement correct?

  • 65 sally // Aug 24, 2009 at 8:28 pm

    Hey, Theresa. Glad you’re excited about the galettes! Yes, the combination of fat in the crust is 3/4 cup cold shortening and 1/4 cup coconut oil. :)

  • 66 Maria // Aug 26, 2009 at 6:21 am

    I tried your bread recipe and overall it was great but the bottom was raw. When I tapped the top it sounded hollow, the color and timing were right. Any suggestions for next time? BTW, we still ate it :)

  • 67 Jess // Sep 2, 2009 at 3:59 pm

    Thank you so much for this recipe. It really makes fabulous tasting bread – just like good sandwich bread – that can go with anything. I can’t eat potato (and potato is often found in corn products) so I used 1 cup tapioca and 1/2 cup arrowroot instead of the potato/cornstarch (in a half batch). Still turned out great.

  • 68 Sally Parrott Ashbrook // Sep 2, 2009 at 4:42 pm

    Jess, thanks for reporting back that your tweaks worked. :D

  • 69 sally // Sep 2, 2009 at 4:51 pm

    Maria—Might your flours have been too cold? They should be room temp, not straight from the freezer (as many gf people keep their flours). Is it possible your oven has cold spots or hot spots? I have never had that issue, so I’m not sure what could cause it.

  • 70 Mo // Sep 6, 2009 at 8:53 am

    I copied down the recipe and accidentally left out the sorghum flour. It still turned out great!! I’ll try it with the sorghum to see if there is much of a difference.

  • 71 Rachel // Sep 25, 2009 at 7:11 am

    Thank you! This is marvelous!
    I discovered after the dough was mixing that I only have one bread pan. Woops!
    So I got out a muffing tin, and stupidly slapped a bunch of cupcake papers in. I should have just oiled it well.
    While getting out the cupcake/rolls early, the bread loaf fell. *laughs at self*

    All the results are tasty, even if they don’t come off their wrappers. The bread is great, even swaybacked. I’m getting more bread pans!

    I shared the recipe by linking your blog on a semi-private website. I keep a blog on The Long Hair Community, and there are several members either gluten free or doing other alternative diets.

    Thank you for this recipe!

  • 72 sonya // Sep 26, 2009 at 4:17 pm

    My husband made this today! It truly is a fabulous bread. Thank you so much for sharing it. Your trial and error effort is very much appreciated!

  • 73 Laurel // Oct 10, 2009 at 8:23 am

    Who IS this guy because he’s a freakin’ GENIUS!!! After I made this bread the first time I spent two days on the net searching for him to no avail. Boo, hiss. What I want to know is why doesn’t he have a cookbook out there when I’ve tried ten different recipes from ten different published authors that don’t hold a candle to this guy or this recipe. I think we should organize a man hunt.
    Thanks for posting about the recipe. It’s fabulous.

  • 74 JOY // Oct 11, 2009 at 6:57 pm

    My 5 yr old son is allergic to well, what feels like almost everything, Dairy,Eggs, Tree Nuts, peanuts, shell fish. after yrs of figuring out how to feed him I am now worried that he may be either celiacs or gluten intolerant. Chronic Diarrehea unexplained stomach cramps quite often… severe enough to make him cry sometimes. I am going to do a gluten elimination diet to test and see if the digestive/intestinal problems dissapear. So scared about figuring out what to feed him… I am excited about this recipe for starters. Can anyone tell me where to buy these flours? Does anyone have any suggestions for me… I want my son happy and healthy but this feels like such a huge undertaking! Please feel free to send feed back. Thank you so much.

  • 75 Erin // Oct 13, 2009 at 1:25 am

    Joy, I feel your pain. My son is allergic to everything as well. Soy, wheat, eggs, dairy, nuts, fish and well the list goes on. He is on a rice, potato, meat, veggie and fruit diet. Don’t get me wrong he is healthy and he adjusted well but it is hard not to be able to take your son for ice cream. It is also scarey at first to figure out what you can feed him. We have been on this diet for two years now. I got the flours at whole foods. I live and florida and found some of them at Publix yesterday. my email address is ehobrien@comcast.net if you need some ideas.

  • 76 Eileen // Oct 13, 2009 at 1:51 pm

    Joy, why don’t you take your son to a naturopath if there is one in your area who can do food sensitivity testing? If you are in a state where they are licensed, they can order tests.

  • 77 Eileen // Oct 13, 2009 at 1:53 pm

    continued
    But if it is celiac, an MD can get the process of diagnosis started. Once you know what you’re dealing with, it’s much easier to figure out what to do.

  • 78 Jen // Oct 14, 2009 at 8:53 pm

    Mine didn’t rise. I made one loaf (half a batch) and since I can’t have potato starch I used 1 c. tapioca flour and 1/2 c. arrowroot as Jess suggested. I used the microwave rising technique for 50 min with no luck. I baked it anyways and it tasted good but i’d really like it to turn out properly. I don’t have much experience baking bread (I always used a bread machine) so if any one has any suggestions?

  • 79 Laurel // Oct 18, 2009 at 8:10 pm

    Joy:

    Make sure your yeast is alive. I always do this after having failed the first few times. Take a small bowl and warm liquid (about 1/2 C at 110 degrees or very warm but not hot) add the yeast and 1 or 2 Tbsp of sugar and about that much of the flour. Set aside a few minutes to make sure it is starting to bubble. THEN and only then mix it with your other ingredients. Yeast is picky; it won’t activate if it is too hot or too cold. This keeps me sane when I bake bread because I’d rather throw out a dead batch of yeasty water than a loaf of bread. Good luck!

  • 80 Aaron Ligon // Oct 26, 2009 at 8:36 pm

    My 3 yr old nephew was just diagnosed with gluten/wheat, egg, soy, tree-nut and fish allergies. My sister has been great, and is just glad to know what’s been causing his vomiting and hives. I found this recipe, and made the bread, and it’s really good. I can’t resist making some toast before slicing it up and packing for them. Even my brother-in-law eats the bread! I’m just happy to be able to help, so thank you for putting this on your site. I did the math, and figured that it costs me $3.34 per loaf, but I suspect it would be cheaper if I bought the yeast in bulk, rather than the small packs.

  • 81 Julie // Nov 9, 2009 at 9:59 am

    I made this recipe this weekend too (as well as the hazelnut waffles). It turned out quite well. I felt a bit like a kitchen chemist as I was stirring everything up! I used the microwave rising method, and the regular beaters, as I don’t have a paddle attachment. Mine looks a bit stranger than the loaf pictured above, the top isn’t smooth and is kind of a mottled colour, but the taste is really good! I used a kind of yeast that seems to be very powerful (in my regular bread baking I use less than the recipe calls for) so I should have used a bit less (it rose wonderfully, then sank while baking). Also, I think I should have had the oven preheated so that when the loaf was fully risen (40 mins), I could have put it immediately into the oven instead of waiting. Or maybe let it rise only 35 mins (at 30 it wasn’t at the top of the pan yet). Thanks for sharing!

  • 82 Jana // Nov 9, 2009 at 9:22 pm

    I add my thanks for this recipe! When you have multiple foods you’re trying to avoid it can be sooo hard to get a good recipe. I did do a little substituting and wanted to report: First time around I tried Stevia. I used 1/2 tsp powder in place of the 1/2 cup of sugar based on a substitution chart I found online. This was too much. I’d recommend about 1/4 that amount. The texture and flavor of the bread was amazing and it rose fine (I also added a dash of lemon juice just in case the stevia didn’t activate the yeast because I’ve heard acidic things can help if you aren’t using sugar). The second time I made it I used 2 Tbsp sugar instead of 1/2 cup and it was perfect for us. One other note: we don’t eat nightshades, so both times I subbed out the potato starch by increasing the corn and tapioca starches to 1 1/3 cup each and adding 1/3 cup of arrowroot. That worked great!

  • 83 Jana // Nov 12, 2009 at 10:53 am

    Has anyone tried using the blend of flours and starches in this recipe as an all purpose flour blend? I was thinking of trying it since it’s such a good combination in the bread…

  • 84 Peggy // Nov 22, 2009 at 5:08 pm

    How amazing to find such a long list of other cooks dealing with multiple allergies and substitutions in their baking! I’m eager to try this recipe with the recommended teff, stevia and cornstarch substitutions.

    Here’s a hint I haven’t seen anywhere else for the woman who can’t do yeast, and others of you who can’t keep up with the baking. I discovered that microwaving any gluten-free quick bread recipe gives a light, spongy and moist texture. This makes great muffins or an easy slicing bread, although you lose a toasty color and crust. The fact that I can bake muffins in 2-3 minutes outweighs that problem when there is no bread in the house! For baking pans, use silicone muffin tins, greased round custard cups or microwaveable bowls and casseroles. For even baking, always use a round baking dish. Larger than a cereal bowl requires you to put a glass in the center, upside down, to create your own bundt pan…otherwise the center will be uncooked. When I make lots of muffins in order to freeze some, I use papers in the muffin tin, and spray them with PAM so they won’t stick.:)
    I’m going to keep reading this site to continue getting support in the form of ideas from other allergy bakers! Thanks!

  • 85 Dana // Nov 25, 2009 at 5:44 pm

    Sally, I want to personally thank you for passing along this really delicious recipe. I have been on a quest this summer to help my husband and son transition into the gluten-free, dairy-free, egg-free, soy-free lifestyle (due to allergies). This recipe was the first loaf of bread that actually brought a positive comment from my husband (if you knew how rough he has taken this transition, you would celebrate this major victory!) Blessings to you and Happy, happy Thanksgiving!

  • 86 Jess // Nov 29, 2009 at 6:47 pm

    I’ve been making this bread regularly and made some for Thanksgiving. I used agave instead of sugar and I think the results worked. It didn’t rise as much as previously but I also had just taken my yeast out of the freezer and didn’t let it warm up.

    I did want to mention that I took half the batter and filled muffin tins that had been sprayed with oil. It was so fun to have “dinner rolls” for Thanksgiving! They were great.

  • 87 elizabeth // Dec 2, 2009 at 6:25 am

    I believe this is it. For 30 years I have been trying to find out why I am having so many problems – no one could help. Then I tried food sensitivities and everyone you have is on my list. How do I start..

  • 88 Sylvia // Dec 13, 2009 at 7:55 pm

    My best friend has really bad food allergies and we have started making a bread mix found at Walmart… now it’s not homemade per say like this one, but it is pretty good. I think i’ll email her this recipe though.
    -Sylvia
    Top 10 Cigars

  • 89 marta Luisi // Jan 11, 2010 at 11:29 am

    Just wondering if my child is allergic to potato can I do the same substitute for the cornstarch. Double the cornstarch.

    Thank you.

  • 90 Danielle // Jan 14, 2010 at 5:31 pm

    Where did you get this recipe from? Does Mark Engelberg have a website?
    I’ve been eating this bread for a few months now,but wanted to know if Mark has a website? Thanks!

  • 91 sally // Jan 14, 2010 at 5:43 pm

    Danielle, Mark developed the bread recipe for his own use. Then I tweaked it based on what I wanted the bread to do, so this isn’t his original recipe. I have since tweaked it a lot more to make it rise more and make a larger loaf, but I haven’t posted those changes yet. Mark does not have a website that I have ever seen.

  • 92 Ruthie // Jan 17, 2010 at 8:28 pm

    This recipe looks amazing! Has anyone found a way to make this loaf successfully without sugar, or using a replacement?

    Thanks!

  • 93 Jennifer // Jan 18, 2010 at 6:36 am

    Hi All, have read through the comment/questions and have a few ideas to offer. For those who can’t tolerate corn or potato starch – how about sorghum starch? I’ve made the bread using 100% sorghum starch and it comes out fine. Earlier on someone made a comment about a raw/doughy base on the cooked bread. From what I’ve experienced – the problem might possibly be – bread not risen for long enough before going into the oven and/or tin used was too small for quantity of dough. Also, too little H2O might contribute to this problem. Just some thoughts, hope they help. Thanks for informative and interesting site.

  • 94 Dana // Jan 18, 2010 at 8:42 am

    I made half a batch of this last night. Haven’t had yeast bread in 6 years!! Used flax instead of the xanthan gum, amaranth/almond for the sorghum, arrowroot for the cornstarch and honey for the sugar. It tasted like English Muffins! Yum! Next time I am going to try to make a regular loaf though (don’t know how I will go about this will all the substitutions I made!). I want to make sandwiches. Thanks for the great recipe!

  • 95 Ashlie // Jan 19, 2010 at 8:53 pm

    I cannot have cane sugar. I tried maple syrup and didn’t reduce the liquid amount, and then tried to add more flour to get to the right consistency. Needless to see, the bread didn’t rise. I want to try it again with agave syrup, but would like to know from those who have tried it if they reduced the liquid amount or kept the recipe as is and just substituted the exact amount of sugar for the same amount of agave syrup. I’m new at this, so I could really use some help! Thanks!!

  • 96 Danielle // Feb 21, 2010 at 8:43 pm

    I have made this bread many times and I have used amaranth flour instead of teff which is so big time expensive here. Then the last time I made this bread I used quinoa instead of teff. Both the amaranth flour and the quinoa flour work good. I prefer the quinoa flour though because it tasted slightly better somehow.
    Thanks for your response Sally to my earlier question about Mark. Where did you meet Mark E. then if he doesn’t have a website,are you friends?

  • 97 Acid Cigars // Feb 22, 2010 at 4:06 pm

    I really like this recipe.. It has been pretty light compared to other gluten free recipes I have tried. I like to use it for rolls on Sunday morning before church and put gravy on the top… or syrup. Thanks for the post.
    -Sylvia

  • 98 Amelia // Feb 22, 2010 at 10:29 pm

    Thank you ever so much. I too was almost in tears tonight. Not only am I facing gluten, egg, soy and dairy intolerance, but Lyme disease. And, with Lyme to treat it, you have to take heavy duty antibiotics which need bread in my opinion to go down (at least for me) with minimal issues. I CANNOT thank you enough. I took my first dose this morning, nearly had to spend the day in bed and then found your recipe, baked it up tonight, took my second dose tonight and I am happily writing you! Thank you, Thank you, Thank you! If anyone else knows of any other great recipes like this that are truly free…. would you email them to me. I would greatly appreciate it! Amy (Grateful Girl in Charleston, SC)

  • 99 Jenn // Feb 23, 2010 at 8:30 am

    Will you be posting the updates you have on this recipe soon? I love the bread recipe and am looking forward to seeing the changes you have made to this recipe!

    btw, I mixed up a whole grain GF flour mix based on the combinations you have in the bread and it is wonderful! It does have rice flour as a base, but you can’t tell by the finished product (as long as you use very finely ground flour). I use it in standard muffin, waffle, cookie and donut recipes. :)

    GF Flour Blend – multigrain
    3 1/2 c. White Rice Flour
    3/4 c. Millet Flour
    1/4 c. Sorghum Flour
    1/4 c. Teff Flour
    1 1/2 c. Tapioca Flour
    3/4 c. Potato Starch
    1/4 c. Cornstarch
    1/4 c. Potato Flour
    2 1/2 teaspoons Xanthan Gum

  • 100 Anna // Feb 26, 2010 at 12:24 pm

    I made this bread w/ my two little girls the other day and we all scarfed it down – me w/ butter and raw cheddar, them w/ almond butter and jelly. I only had one reg. loaf pan, so I put half in that and divided the other half into four mini loaf pans I had, and just adjusted rising and baking time accordingly. With the leftover bread I made some really yummy GF egg-free (and could’ve been CF) stuffing – very easy, and a great way to use up the leftover bread! I ended up baking it about 45 min, adding a little more chicken broth as needed, until the bread had soaked up enough to be soft yet still a little chewy. 1/2 a loaf made 4-5 c. of cubes.

  • 101 Anna // Feb 26, 2010 at 12:33 pm

    btw, for the bread I followed a more traditional yeast bread method and cut the sugar to 1/4 c., and proofed the yeast in warm water w/ the sugar till foamy, added the oil, then added it all to the premixed flour and salt blend.
    For the stuffing, I just sauteed plenty of celery and onions, seasoned the bread cubes w/ sage, poultry seasoning, s and p, then added the cooked veggies and enough chicken broth (about 1 1/2 c. to start w/ for 5 c. bread) to moisten well. cover and bake at 350, checking every so often to add more broth and stir if needed.

  • 102 Anna // Feb 26, 2010 at 12:34 pm

    and since I don’t have a stand mixer I just mixed it all by hand and it worked just fine.

  • 103 Justine Rudman // Apr 4, 2010 at 5:00 pm

    Sally, How did you find out you were allergic to soy, tomatos etc. My sons and I found out we are allergic to gluten and dairy and have been off of these for about 6 mths. One of my sons has severe behavioral issues and is extremely violent and I think it is related to food/diet. I think he may be allergic to eggs, tomatoes, soy etc. what testing did you have done to reveal those allergies?

  • 104 sally // Apr 4, 2010 at 5:19 pm

    Justine–You can read the post about my diagnosis process here: http://aprovechar.danandsally.com/?p=321

    [WORDPRESS HASHCASH] The poster sent us ’0 which is not a hashcash value.

  • 105 Christa // Apr 23, 2010 at 2:48 pm

    Absolutely delicious!!!! thank you so much for this recipe. I’ve experimented with it, using melted honey in place of sugar, and rice flour instead of teff and sorghum, and the bread still turned out amazing. Thanks again! :)

  • 106 mei // Apr 28, 2010 at 11:24 am

    Hello Dear: some one.
    Thank you I will try this Recipe. do to my allergies I have limited things to eat and I am quite new at this though I have been sick since I wa a child. My mother never new anything about allergies or celiacs so readying lables and looking on line is a blessing to me.

  • 107 Mona // May 6, 2010 at 3:40 pm

    Has anyone tried adapting this recipe for a bread machine? I have a good one, and I’m not much of a “freehand” bread baker. Just wondering what I would need to do to make in it my machine.

    Thanks!

  • 108 Sheri // Jun 23, 2010 at 3:35 pm

    We just learned that our youngest has anaphalatic allergies to eggs, peanuts, and tree nuts. He also has severe allergies to wheat, oats, corn, dairy, and soy. I cannot wait to get all the ingredients and try this recipe… I will let you know how it turns out!
    We have been an egg free, dairy free family for years due to our eldest son’s allergies. However, as a newbie with this plethora of allergies all help is appreciated! I see several people have posted their triumphs with pancakes, waffles, muffins, etc. And someone else mentioned using this recipe for all batters…. I’m honestly at a loss and want a “normal” childhood for my children. Any guidance on GREAT tasting pancakes, waffles, muffins, cakes, etc would be great. Also… what can I use for butter? What can I use for icings? (Birthdays are around the corner!) Thanks for your help!

  • 109 Sheri // Jun 23, 2010 at 11:13 pm

    Sally- I believe you were so kind as to email me. My phone deleted it when I tried to open it. Would you please be able to send your message again? Thanks so much for helping all of us in need. Your selflessness is overwhelming!

  • 110 Kathie Adam // Jul 19, 2010 at 2:23 pm

    I tried this recipes various ways using various flours as I did not have Teff or Millet flour. The results were still good but the bread was heavy. The original recipe is by far the best mixture.
    I made the bread in my bread maker first using the dark crust setting. Then I tried it using the regular setting. It was better at this setting. I felt that there was too much yeast so I adjusted the yeast to 2 tsp. to 1/2 a recipe (1 loaf). This worked really well. I then tried to do the recipe on the quick bread mode and it turned out even better. The holes we not as large. The top is crusty and pasty colour what ever setting you put it on but the bread is fantastic. The bread maker was the only way for me to go. I bought a B&D at the thrift shop for $4.00. Cheaper than a loaf of bread. It takes me about 5 mins to whip up a the ingredients and on quick mode I have bread in 1 hour and 35 minutes!
    Steps used:
    Mix together all of the flours, starches and the Xanthan gum. Put aside. Add the warm water & olive oil to the bread maker and then the sugar. Scoop the mixed flours on top then add the yeast on top of this. Choose regular setting or quick setting. Push start and sit back and wait. Here is the recipe for 1 loaf for the bread maker.

    3/4 cup millet flour
    1/4 cup teff flour
    1/2 cup sorghum flour
    1/2 cup cornstarch (or double the potato starch if you can’t eat corn)
    1 cup potato starch
    1/2 cup tapioca flour
    4 tsp xanthan gum
    2 tsp salt
    1/4 cup sugar

    2 tsp active dry yeast (not rapid rise) I use bread maker yeast.

    2 tsp olive oil
    1 1/2 cup + 2 Tbsp.warm water (not hot)

    Good luck and pass it on. There is finally an alternative that doesn’t taste like cardboard or crumble apart when you touch it. Yea!!

  • 111 Kathie Adam // Jul 19, 2010 at 2:28 pm

    Opps it should be 2 tsp of xanthan gum! Sorry about that!

    BTW thanks so much for sharing!

  • 112 Tracy // Jul 23, 2010 at 6:38 pm

    Excellent! I did not have millet so I used corn flour as a sub for it. Also I used honey in place of sugar and did it in a bread maker on GF cycle. It turned out fantastic. note: I did not reduce the amount of water when I put the honey in. Will not go in such of millet four to try it out that way.

    My mother loved it too.

  • 113 Tracy // Jul 23, 2010 at 6:39 pm

    opps now not not lol

  • 114 Kory // Aug 9, 2010 at 12:59 am

    AMAZING!! I am so excited to have found this, thank you thank you thank you!

  • 115 Yohi Popiol // Aug 20, 2010 at 4:01 pm

    I’m one week into a cleansing program and on the elimination diet is, as im sure you can all guess, GLUTEN. Other things on the list include sugar, dairy, and eggs. Although I generally had a healthy diet, bread made an appearance at least once during my day-to-day diet and let’s just say it was wrecking substantial havoc on my digestive system. Now that I have begun this cleanse I feel so much better without the array of symptoms i had experienced pre-cleanse: nausea, headaches, dizziness, fatigue, cloudy mind. But I;m not gonna lie, staying away from sugar and wheat proved to be one of the greatest challenges i have yet encountered. When I saw this recipe and all the positive comments I was excited but a bit skeptical as well. Being that I was eating bread a week ago I thought all the posters were probably GF eaters for too long to remember the good stuff. But man this bread is so close to the real thing I might just say that it’s BETTER than the real thing. To all you skeptics out there: TRY THIS RECIPE! you won’t regret it! The only thing I substituted was the sugar (I used 1/3 cup agave instead) and it came out decadent.

  • 116 Christina // Aug 29, 2010 at 7:36 pm

    Well, I just made this (will mixed it)… But the batter seemed to thin. But to be fair, I replaced the sorghum flour with buckwheat and amaranth flour… So perhaps this is why. I also did not use the xanthan gum, but used the Egg Replacer instead (thus adding a little bit more water). So to thicken it up a bit, I ended up adding more tapioca and potato starch, millet, and amaranth… but I was afraid to add too much… Now it’s proofing in the microwave with the water I boiled beforehand… Lets see how much it rises… I only added 1 packet of the active dry yeast, but it did foam up… So we’ll see how it goes. Hopefully my girls will be able to have bread tonight! Today was my experimentation day… The buck wheat eggless pancakes turned out very well (got the recipe elsewhere) but the buck wheat gnocchi, not so good (eh, I made dough that was supposed to be for soba noodles). Hopefully today will be 2 out of 3.

  • 117 lisa // Sep 5, 2010 at 6:32 pm

    Sally, thank you SO much for this recipe! Delicious. My first loaf is very sweet (forgot to 1/2 the sugar when making a half batch), but so very good.

    Question for y’all, I did the knife test and it came out clean, but is this a bread that should sound hollow when tapped? Wondering if I should have cooked it longer.

    Thank you!

  • 118 sally // Sep 5, 2010 at 7:28 pm

    Lisa–You’re welcome. And yes, it should sound hollow when thumped. However, I’d never thumped bread before going gluten-free, so I don’t know if the hollow sound is exactly the same.

  • 119 Dora // Sep 8, 2010 at 2:40 pm

    I have made this bread two times (the first I used rapid rise yeast because it was all I had) and both times the bread rose far too quickly and overflowed all over my oven. HELP! I need this bread to work!

  • 120 sally // Sep 8, 2010 at 2:59 pm

    Dora–Your kitchen is probably warm enough not to need to use the proofing box/microwave rising method. When the bread reaches the top of the pan, have the oven ready and put it in. Go by that rather than time. You can also make the recipe with half the yeast for a slower rise. Last, try checking your oven temperature to make sure it’s accurate.

  • 121 Anne // Sep 30, 2010 at 9:08 pm

    This sounds just so delicious…can almost smell it baking.
    Question: What could I use in place of the TAPIOCA FLOUR? Would Amaranth flour or Quinoa flour be ok?
    Anne

  • 122 sally // Sep 30, 2010 at 11:05 pm

    Anne–Tapioca flour is a starch. You want to replace it with a starch, not a whole-grain flour. So you could increase the potato starch or corn starch, or you could try arrowroot.

    [WORDPRESS HASHCASH] The poster sent us ’0 which is not a hashcash value.

  • 123 Kim // Oct 22, 2010 at 2:39 pm

    I really want to thank you for this bread. I am breastfeeding my 5 month old who is dairy/soy/wheat/gluten sensitive, amongst other things. I am a baker for fun and I have been so sad to give up my bread and tortillas!

    I made this bread today and I am very impressed. I can finally have a sandwich again!

    Thank you very much!

  • 124 Emma // Oct 24, 2010 at 2:35 am

    Dear Sally,
    I am desperate to find a Buckwheat bread recipe that is yeast free, no corn, no pea flour, no wheat or gluten (gliadin), no potato, no soy, no milk, no egg, no coconut, no lentils/beans, no oats, no millet.
    (I suffer severe swelling and constant headaches if i eat any of my ‘avoid foods’).

    I can have Buckwheat,
    almond flour (or cashew),
    bananas,
    cacao,
    cinnamon/clove,
    hops,
    rice flour,
    sesame seeds, sunflower seeds,
    vanilla,
    coffee,
    lemon/lime.

    No mention is made in the Test of
    Quinoa,
    Amarinth,
    Tapioca,
    Flax seed,
    Arrowroot powder.
    So they should be fine.

    If Sorghum and Teff contain gluten they won’t work, otherwise they will be fine to include.

    Did the ’113 Food Intolerance Test’ (Yorktest Laboratories, UK), and must avoid 34 foods!

    I would be so grateful for anyone’s help for a ‘bread’ recipe!

  • 125 Barbara // Oct 25, 2010 at 10:19 am

    Hi there!

    Thanks so much for this!! My friend just gave me a slice and I am thrilled!!! I am going to run to the co-op to get the flours : )
    I noticed someone posted a GF all purpose flour mix- has any one tried it or where can I get a recipe for a good mix– I do not like the beany ones : )? I so want to make some cookies and pie crust : (

  • 126 Melissa // Oct 26, 2010 at 9:32 am

    I’m with Kim–my 4 month old has developed a horrible allergy to something in my breastmilk and I have been on a total elimination diet for the past 5 weeks. I made this bread yesterday and it was amazing to have a sandwich again!! So good!!

    I have a newfound sympathy and respect for all of those multiple food allergy sufferers out there–I don’t trust restaurants or packaged food at all! My life has been revolving around food lately, finding something healthy that I can actually eat. So this blog is amazing, thanks for sharing your journey and delicious recipes like this one!

  • 127 Emma // Oct 27, 2010 at 7:34 am

    Thank you so much for your reply, Sally.
    Will try your suggestions and report back! :)

  • 128 Madeleine // Nov 1, 2010 at 11:30 am

    Hi there!
    The recipe sounds fantastic and I will try it on the weekend.
    Got a question about the temperature, is it actually 400 degrees?? My oven only goes up to 250 degrees?
    THank you!

  • 129 Sally JPA // Nov 4, 2010 at 10:55 am

    Madeleine–400 degrees Fahrenheit. 204 degrees Celsius.

  • 130 Gluten Free Flour Guide | Fit Food Coach // Nov 29, 2010 at 9:08 pm

    [...] be described as malty, try mixing a small amount into your next baked food to make it an adventure. Gluten Free Bread Banana [...]

  • 131 Teresa // Dec 2, 2010 at 4:58 pm

    I just made my first loaf today. It is fantastic! I am thrilled after giving up wheat, and dairy. I felt very deprived until I made this tasty bread. I am hopeful again. I didn’t change a thing to the recipe. I can’t wait to make it again.
    Thanks :)

  • 132 Janne // Dec 10, 2010 at 10:42 pm

    Hi, this looks and sounds delish but I’m GF, egg and vegetable gum allergic, can you advise anything I could replace the xanthan gum with other than another vegetable gum – gelatine perhaps?
    thanks for all your wonderful recipes!

  • 133 Shaina Alexander // Dec 12, 2010 at 10:29 am

    This recipe is AWESOME!! With two toddlers running around I don’t have a lot of time to experiment with egg replacers so, needless to say, I was VERY happy to find this recipe. Thanks so much for sharing!!

  • 134 Laura // Dec 17, 2010 at 10:13 am

    Hello, my 17 month old has been diagnosed with dairy and soy allergies. I bought VERY expensive bread that says NO dairy and soy but she still reacted. I purchased all the ingredients to make this bread but I have to return it all because the brand says it’s manufactured in a facility that also uses soy (Bob’s Red Mill). Can you recommend a brand? I do not want to experiment and try it anyway just to see if she can handle it as her main reaction is pain. Thanks!

  • 135 Vanessa // Jan 29, 2011 at 8:16 am

    This looks great! I can’t wait to try it out! One question, which I tried combing previous comments for the answer but couldn’t fine one. I cannot find potato starch, but have potato flour…. will the flour work instead of the starch??

    Thanks in advance, and thanks for the posting. I’ve entered the world of gluten free cooking for my husband and am excited when I can make him something resembling things he used to be able to eat.

  • 136 Vanessa // Feb 3, 2011 at 4:44 pm

    You can disregard my last comment! I ended up finding potato starch (and doubled it to replace the cornstarch).

    This recipe is amazing!!!! My husband said we should call it “hope bread” (he may not be able to eat wheat anymore, and cannot have soy, and we are vegan) and now he knows he can have some good quality bread still!

    Thanks for posting!

  • 137 Mary // Feb 13, 2011 at 2:03 pm

    BEST. BREAD. EVER. only wished it stayed moist a little longer, but it is great out of the oven and days later toasted. Thank you.

  • 138 ORGANIC FLOUR » Blog Archive » cooking/baking with buckwheat flour or tapioca?? // Mar 2, 2011 at 1:52 am

    [...] http://aprovechar.danandsally.com/?p=228 [...]

  • 139 Sunshinemom(Harini) // Mar 2, 2011 at 7:29 am

    Hi,

    My daughter has been gluten, nut and lactose intolerant since six months and she craves bread. I make other breads but without gluten has been a challenge. Today I tried a similar recipe but with rice flour. The bread looked perfect when I removed it from the oven. I let it cool for 15 – 20 minutes before turning out and by then it had fallen back a little and also turned soggy. When I cut into slices, the sides looked moist and soggy and the core was fine. I wonder whether you could shed some light on the change. Was it because I let it cool in the pan itself?

    Any help is much appreciated.

    Thank you,

    Best
    Harini

  • 140 Carol // Mar 6, 2011 at 7:18 pm

    I use this recipe to make buns and pizza crust and it works great! I use a nonstick muffin top pan for the buns – perfect size for hamburger buns – and either an 8 inch square or round cake pan for the pizza crust. I use the full recipe and it makes 10 good sized buns and two pizza crusts! My gluten free son loves it!

  • 141 Carol // Mar 6, 2011 at 7:19 pm

    Oops, forgot to say that I let them rise for 20 minutes and bake at 375 for about 20 minutes, so it is really quick to bake up!

  • 142 Carl Sanger // Mar 13, 2011 at 11:40 am

    Sally, let me please commend you on two fronts. First, I just found out this week that I am allergic to dairy, gluten, and shellfish. I am now trying to find a place to trust where I can find recipes and foods to buy that not only won’t conflict with these allergies but also are made without sugar as I have a tendancy to have high triglycerides (insulin resistance) that sometimes pushes me into th “Type 2 Diabetes” range. I am hoping that your site can aid me in my research and finding satisfaction in my diet.
    Second, let me please compliment you on your ideas about your money management. I have been a financial planner for just about 20 years now. I am with a firm that is nationally known and was named the best investment advisory firm in the country for two straight years by two different publications. Your comments about “saving for a rainy day” are refreshing, compared to many peoples’ self-inflicted plight. Keep saving (and investing!) for tomorrow so you don’t end up like so many people out there – desperately scrambling in their 60′s or beyond trying to make up for lost time.
    Thank you, Sally.

  • 143 Chriss // Apr 2, 2011 at 7:15 pm

    Wondering if you have tried this without the millet as I am intolerant to it?

    Thanks!

  • 144 Alise // Apr 6, 2011 at 8:26 am

    I just wanted to thank you so so so so so much for this recipe! My store was out of millet flour so I used gluten free oat flour and it was DELICIOUS. I really appreciate you posting this. It was BY FAR the best gluten free bread I’ve had (and ~vegan~ YAY!)

    Chriss — try it with oat flour if you are not intolerant, just make sure it is gluten free (i.e., made in a facility that does not process wheat).

  • 145 Chriss // Apr 7, 2011 at 11:25 am

    Alise, thank you!! :)

    Sadly the only “grains” I can tolerate are corn, rice, amaranth and Buckwheat.
    I did try this recipe and although I used flours from my tolerable list, it didn’t turn out too great. But I do think that we can use it for pizza dough. So I am equally as happy at that result. :)

  • 146 Kristina // Apr 8, 2011 at 6:52 pm

    I’m not sure why it’s not coming out for me… I used the water in microwave method to allow bread to rise. Worked in 30 mins. Put in the oven at 400 degrees. After 10 mins covered with foil. It’s now been an additional hour and 10 mins. The outside is brown but the inside is really doughy. I wish this had worked but it doesn’t look good :(

  • 147 Kristina // Apr 11, 2011 at 5:05 pm

    UPDATE: ok – so I finally just took it out of the oven. I let it just cool on counter. Still looked gooey. The next morning had it as breakfast bread. It was alright. My daughter liked it so I just tried it again.
    THIS TIME – I lowered oven temp to 350 degrees and did not put foil on bread. I think I cooked it for 30 mins. and at that point it was brown on outside and toothpick came out clean. My daughter and I just tried a piece still warm from the oven. We loved it. Will love this as sandwich bread. THANKYOU!!!

  • 148 karen // Apr 27, 2011 at 7:26 am

    Have tried bread mixes and recipes on panasonic bread machine glutenfree setting but none any good. Using a rady mixed flour what preportions of other ingredients but not using eggs? Thank you for help. Maker is 91years old

  • 149 Laura // May 1, 2011 at 5:57 pm

    So excited to find this recipe! The elimination diet that I’m about to start with my daughter eliminates ALL sugar (honey, maple syrup, etc.) with the exception of molasses or brown rice syrup. Do those of you with experience in allergen-free baking know if I can sub brown rice syrup for sugar, and if so, what the substitution ration would be??? Thanks in advance!

  • 150 karen // May 3, 2011 at 8:31 am

    I am using Dove white bread flour gluten and wheat free. The recipe on the back uses both eggs and milk neither of which I want to use. I use a panasonic bread maker. Help please.

  • 151 Pam // May 4, 2011 at 6:48 am

    What a lifesaver! My family has been gobbling this bread up (and multiple versions of it) for several weeks now! Two loaves don’t last more than two days in my house!

    A quick question as I am not a baker… or I am a baker in the making!!:
    Does anyone know how to prevent a hole from being created in my dough when it rises in the microwave. Am I leaving it in to rise too long?
    Any suggestions are greatly appreciated as I honestly have no clue how to make this disappear! Thanks ever so much for any suggestions!

  • 152 Sam // May 13, 2011 at 2:22 am

    I am allergic to wheat! Can anyone suggest any alternative food?

  • 153 Mary // May 20, 2011 at 11:37 pm

    Hello Sally,
    What size of loaf pan do you use for baking bread?

  • 154 Karen Wilson // May 23, 2011 at 8:18 am

    Help…I must have done something wrong. The batter was runny and just overflowed the pans in the microwave. What a mess. Any ideas? I will try again, but not today!!

  • 155 Karen Wilson // May 23, 2011 at 8:22 am

    Sorry, I meant to ask…is it really 3 and 1/4 cups water…Thanks!

  • 156 sally // May 23, 2011 at 1:41 pm

    Mary, I use 9″ loaf pans.

    Karen, yes, the recipe is correct as written. Gluten-free bread dough is more like cake batter. Your kitchen may be too warm so that the dough is rising too quickly, causing it to overflow the pans. Or you may be using pans that are too small.

  • 157 Elena // May 23, 2011 at 11:09 pm

    I cannot thank you enough for this recipe! REAL bread without wheat, eggs, soy, etc. – what a gift! I am swooning right now.

  • 158 Melissa // May 24, 2011 at 5:29 pm

    Hi Sally, Im a pastry chef that was diagnosed with colitis in Sept (go figure) and have been on the “figuring out gluten free” journey ever since. Its incredible how different gluten free baking is from regular baking! This was my third attempt at bread, third recipe Ive tried, and I have to say WOW! The taste is soooo good. Mind you, mine needed an extra 20 mins rising and still didnt peek above the pan and then stuck to it horribly although I greased it. Any ideas why it stuck? But I still scooped every last bit out and relished it cause it tasted so good. Im going to try two more loaves tonight and grease the pan better perhaps. Well, thanks a million for posting this. I have seriously tried bread recipes from some of the big guns of gluten free bloggers and this is leaps and bounds better! Trying recipes off the internet that include expensive ingredients caries a huge trust factor. You’ve got mine, I cant wait to try more of your stuff!

  • 159 Mary // May 25, 2011 at 11:43 am

    I had the same problem as Melissa, my bread also stuck to my bread pan. I greased and used
    parchment paper I had to scrap it out, it tasted
    good.

  • 160 sally // May 25, 2011 at 11:55 am

    Mary–Yes, as I told Melissa by email, I use about twice as much fat for greasing pans for risen gluten-free baked goods as I used to for gluten-y ones. Unlike with wheat products, the greasing of the pan really does matter a lot!

  • 161 Penny // May 28, 2011 at 3:54 pm

    I can’t have yeast, baker’s yeast.
    What can I use to replace the yeast that is needed for bread?
    I just can’t wait to try bread again.
    Thank you!

  • 162 sally // Jun 4, 2011 at 6:12 pm

    Penny–If you can’t have baker’s yeast, risen breads won’t work for you. You can try making a soda bread, such as Irish soda bread–won’t be quite the same, but will help you get back some of what you’re missing.

  • 163 Brittany // Jun 6, 2011 at 1:08 pm

    So if you can not have potatoe can you double the corn starch?

  • 164 sally // Jun 6, 2011 at 1:15 pm

    Brittany–Potato starch gives a certain crispness to the exterior of bread the cornstarch doesn’t. That said, doubling the cornstarch will probably still make a good loaf of bread. You could also try doubling the tapioca starch, or doing 1.5 times of both the tapioca starch and cornstarch.

  • 165 Brittany // Jun 6, 2011 at 2:37 pm

    how do i store all the different flours?
    do i seal them and store in the frig or just seal and put in pantry?

  • 166 sally // Jun 6, 2011 at 2:41 pm

    You don’t want to leave them in your pantry long-term, but you don’t want them cold when you use them (creates problems in baking). I like to keep a couple of cups of each kind of flour in jars in my pantry and then refill them from larger bags in the freezer as I use them.

  • 167 Jennifer // Jun 7, 2011 at 12:01 pm

    Thank you, thank you, thank you…I made this bread today and it is woderful. I have been gluten free for months and now I am dairy and egg free also and I have been missing bread terribly. This was so easy to make and REALLY tastes like bread with no yucky after taste. I did use buckwheat flour instead of the teff flour and I only used potato starch not corn. I even messed up and after letting is rise for 30 minutes, I realized that I did not add the sugar. I poured it back ointo the mixer, added the sugar and then put it back in the pans to rise. It came out great.

  • 168 Rhonda // Jun 7, 2011 at 7:33 pm

    Hi,
    I found this bread recipe this past weekend and made it yesterday. Oh my goodness, it is as good as they said it would be. My only problem was that the yeast rose in 15 min and then the bread fell while it was baking. So, my bread wasn’t as high as I would have liked it to be. When it was sliced, it was like having a half a slice….Does anyone have any suggestions for that…But it was oh so good!

  • 169 Tish // Jun 20, 2011 at 6:10 pm

    Hello all! I’ve recently converted (whole family actually) to egg free, dairy free and gluten free. I can’t wait to try this bread! However, all I have is an electric hand mixer. No “paddle” attachments. Should I invest in buying something more “dough” friendly seeing as I guess I’m going to be making a lot more bread homemade? Thaks in advance.

  • 170 sally // Jun 20, 2011 at 8:22 pm

    Tush, if you want an excuse to get a great mixer (and food processor, for that matter), going allergen-free is a good one. It will make your life easier. That said, you can make this recipe with a hand mixer, though your hand/arm will likely be pretty worn out from the time it makes to mix this bread.

    [WORDPRESS HASHCASH] The poster sent us ’0 which is not a hashcash value.

  • 171 Tish // Jun 20, 2011 at 10:46 pm

    Okay. Thanks Sally! I’ll let you know how it turns out. I’m going to try to find a mixer for cheap first before I make it.

  • 172 Tish // Jun 23, 2011 at 3:15 pm

    Hello all again,

    My first attempt at this bread is now in the oven. :) and it has been quite an adventure to get it there.

    We live in a fairly small beach town. We don’t have a Whole Foods or Trader Joe’s just two small co-ops, neither of which are close to me. But I finally got all the ingredients.

    And as for the mixer, I don’t have a “paddle”. I looked on Craigslist for a stand mixer. And I found one that I thought had the paddle attachment, but it did not. :( And I looked around town for one that was within my budget, but couldn’t find one. So I made it without the paddle, with just the regular beaters. I know, I know, the recipe says NOT the regular beaters, but I really wanted to try this bread.

    It’s 104 and very humid where I live today so needless to say, proofing didn’t take long. The bread is now in the oven, approximately 30 minutes to go. Oh I do so hope it turns out well! I’ll let you all know.

    Tish

  • 173 Tish // Jun 23, 2011 at 4:14 pm

    Okay. I figured it wouldn’t come out perfectly the first try. Here are the things that were not successful. Maybe you more experienced gluten free bakers can give me some pointers.

    The bread rose well, about 1/2 inch above the pan edge before I put it in the oven. But, it “fell” sometime during the baking process. The taste is okay, but the bread itself is very dense and doughy. Is this due to it falling? Also, the crust didn’t brown much on the top. The sides browned up pretty nicely.

    I had NO problem with the bread sticking to the pan. From other posts I figured I better make darn sure I grease the pan really well, so I did. It slid/plopped right on out.

    And lastly, the millet called for in the recipe is the little yellow “balls” I used right? Or was it supposed to be a “floury” substance?

    Thanks for all you help.

    Tish

  • 174 Patti Couts // Jun 26, 2011 at 10:17 am

    So close, yet still alittle too far. Can’t have sugar, would stevia or agave work?

  • 175 sally // Jun 26, 2011 at 11:52 am

    Tish–As I mentioned over email, if you’re in a hot environment, try cutting the yeast in half. Also, let it rise JUST until it reaches the top of the pan. Will rise a bit more in the oven probably. Too quick or high of a rise destabilizes bread and makes it collapse.

    Also, the recipe calls for millet flour. It sounds like you were using whole millet, which would probably throw everything off. The bread should be slightly chewy but in a good way (sorta like sourdough interior).

  • 176 sally // Jun 26, 2011 at 11:54 am

    Patti–If you look through the comments, I believe people have made it successfully with agave. I would increase the flour by maybe half a cup if you use a liquid form of sugar. I don’t know how yeast do eating agave in general. I have made it successfully with honey before, but that was in GA. For some reason, in my California home, this bread only works for me with actual sugar. Let us know if you try it with an alternative!

    Oh, and stevia definitely will not work. The yeast need sugar to eat in order for the bread to rise.

  • 177 sally // Jun 26, 2011 at 11:55 am

    Oh, and Rhonda–same thing as Tish. Your kitchen is probably too warm. Halve the yeast and use a cooler area for a longer rise.

  • 178 Jen // Jul 1, 2011 at 5:55 pm

    Sally – You are wonderful! I love this bread.

    Tish asked about browning. This bread does look a little pasty. Here’s what I did. I used Crisco to grease up the pan and noticed the sides and bottom got nice and brown, so I melted some Crisco, spread the better really evenly through the pan, and brushed the melted Crisco on top of the batter before I let it rise. It browned really well and looks MUCH more appetizing!

    I also made this same recipe but made one loaf of regular bread, then added 1/2 cup raisins and 2 tablespoons cinnamon to the second loaf for cinnamon raisin breakfast bread! It is delicious and I’m thinking I may add a little more cinnamon next time.

    Here’s a question: Kathie Adam posted a halved version for a bread maker, but not all of the ingredients were halved. Was this an oversight or should some of the ingredients be used in higher proportions for the bread maker? I haven’t tried this in the bread maker yet.

    Thanks so much for this recipe. I can’t wait to try some others!

  • 179 Val // Jul 14, 2011 at 6:44 pm

    Sally, thank you for this recipe, it really does taste good. I used a glass pan and lowered the temp 25 degrees. I did grease the pan with some oil but not heavily and had to really work to get the bread out of the pan. Do you think baking at 375 made it harder to get out of the pan? Just how much oil do I have to grease the pan with for it to come out easily? I did have to bake it a few extra minutes to get a toothpick to come out clean.

    Thank you and thanks to everyone else with their helpful hints and suggestions.

  • 180 brittany baxter // Aug 16, 2011 at 8:53 pm

    My son was diagnosed with Autism yesterday and I have had my nose in cookbooks and online since then. And Im so glad I found this!! Both my boys prefer sandwiches over meals, as they don’t care for meat, so I think this will save them! Can the sugar be subsituted with splenda or other artificial sweetner?

  • 181 Lexi Rodrigo // Aug 26, 2011 at 8:42 pm

    I want to try this, but I can’t find millet flour anywhere :(

    Any idea what I can use instead? I’m thinking either garfava or brown rice flour? Someone suggested amaranth, but my food allergic DS doesn’t like its “earthy” taste.

    Thanks!

  • 182 Eden Miller // Sep 14, 2011 at 10:39 pm

    This is an AMAZING bread recipe. You have done something really wonderful here! Any other suggestions for great gf vegan breads?

  • 183 Tiffany // Sep 17, 2011 at 12:24 am

    Sally thank you, this bread is delicious! We’ve recently gone GFCF for my son’s ASD, and as bread is his passion this was something I needed to get right! I appreciated all the other reviews to help me in deciding to give this recipe a try. I made it in our bread maker, using Kathie Adam’s suggestions of medium crust and rapid cycle. I exactly halved each of the ingredients in the original recipe, quickly mixing them together in a bowl before chucking it all in the bread machine. I picked up a lovely fresh loaf of bread for my non-GFCF husband this morning, but he prefers the one I’ve just baked. Sally, thanks again.
    PS for any West Australian readers, you can pick up all the flours at Loose Produce in Como.

  • 184 Kristin ex // Sep 20, 2011 at 12:52 pm

    I LOVE this recipe! I followed it to a T, with also using avocado oil to grease the pans and I sprinkled one with black pepper and a touch of garlic on top, and the other with cinnamon and sugar. Both are fantastic!!!!!!!!

  • 185 Danielle // Sep 26, 2011 at 11:27 am

    Any ideas for substitutions that will allow the bread to still taste really good, but avoid Millet and Potato? I am allergic to those as well. If you think you cry when you find tasty Gluten free bread, think how you feel when you mange to find some that is Soy, Dairy, egg, Potato, Millet, Spelt free…*sigh* I’ll let you know when I find one. LOL

  • 186 sally // Sep 26, 2011 at 10:27 pm

    Danielle, I am gluten-free (and spelt contains gluten, btw :)), egg-free, dairy-free, and soy-free, so I feel your pain. Each additional allergen certainly adds a new layer of potential frustration to the mix. I have, lately, been able to improve my food allergies somewhat (not gluten and dairy, which are intolerances; those will be gone forever, I expect) by mostly eliminating grains and sugar and increasing my intake of fermented foods. But that’s an entire post (or ten) that I should write.

    As far as the bread goes, I would suggest trying Authentic Foods Superfine Brown Rice Flour (NOT other brands or kinds of rice flour) in place of the millet and doubling hte cornstarch to eliminate the potato starch. You could also try using extra tapioca starch, especially if you get Expandex tapioca starch, which performs particularly well. Let us know how it goes if you try it.

  • 187 Danielle // Sep 27, 2011 at 12:16 am

    Would arrowroot be OK in place of the potato starch, or do you think doubling the tapioca would be better? I am rather confused as to arrowroot- if it is a starch or flour when used in bread.

    I am going to try halving the recipe using three cups of another blend: 1 1/2 C Sweet sorghum + 1 C Brown Rice + 1 C Arrowroot + 1/2 C Tapioca simply because that is what I had on hand. I will let you know if it turns out OK. I think I will also get that rice flour you recommend and try this recipe with that substitution. Thank you for getting back to me so fast!

  • 188 Mary // Sep 30, 2011 at 6:36 am

    My 15 year old daughter Grace is allergic to wheat, corn, soy, milk, eggs, and peanuts. There are a few other things that make her throat tingle that we now avoid- esp. cashews. We eat mostly vegan these days. I am so happy to have found a site where I can get some ideas. I encouraged her to check out this site and so far she is still mourning the loss of so many things in her diet. Do you know ANYTHING that could be used to replace cheese??

  • 189 Vanessa // Oct 1, 2011 at 6:16 am

    Going out on a limb here….anyone try blackstrap molasses instead of sugar? I imagine it would change the flavor and texture but am curious.

  • 190 charmaine // Oct 3, 2011 at 1:04 am

    to avoid the yeast (since I’m allergic to it) can I replace it with something else?
    Thanks

  • 191 Melissa // Oct 6, 2011 at 1:36 pm

    So I’ve been making this bread weekly since I found this recipe and it is a must have at our house. This weekend is Thanksgiving and I am going to attempt buns with it. Any thoughts? Tips? Direction? I thought of using a muffin tin or ???

  • 192 gna // Oct 8, 2011 at 5:09 pm

    Hello. very excited to try your recipe, is their a alturntive to covering bread with aluminun foil, I don’t use it at all.
    Best Regards
    gna

  • 193 sally // Oct 9, 2011 at 4:58 pm

    Whew, I’m behind on comments.

    Mary–Try Daiya vegan cheese–it should be free of her allergens. With her restrictions, I wouldn’t advocate a vegan diet, but that’s a totally different post.

    Vanessa–I think blackstrap molasses might cause the bread to collapse from its texture. Most of the sugar in this recipe is for the yeast to eat.

    Charmaine–I’d suggest googling for gluten-free, vegan soda breads if you can’t tolerate yeast. Breads like this one are entirely dependent on yeast for their structure.

    Melissa–I know other people have converted this to dinner rolls, but I prefer to use this recipe I created: http://tilthforhealth.com/2010/03/day-1-gluten-free-dairy-free-egg-free-hamburger-buns/

    GNA–You could certainly try making it without aluminum foil, or using whatever substitutes you’ve found successful with other items.

  • 194 Jean Marie // Oct 10, 2011 at 6:57 am

    This site is grest ! Thanks! Been looking for gluten free, soy free and dairy free sites for recipes!

  • 195 gna // Oct 10, 2011 at 9:34 am

    Hello, I going to try your recipe of your, is there any thing ealse I can use instead of tin foil to cover with???
    Best Regards

  • 196 gna // Oct 10, 2011 at 9:37 am

    thank you for the suggestion, didn’t remember I had already asked you. have you ever tryed without covering bread?? do you think it will to dry,??? just knew at gluten free bread, infact this will be my first one. any one have any suggestions??? thank you.
    Best Regards

  • 197 sally // Oct 10, 2011 at 3:09 pm

    GNA–If you try it without the aluminum foil, let us know how it goes. I’ve never tried it without it and can’t be sure what will happen. It’s possible it will work fine.

  • 198 sandy // Oct 17, 2011 at 10:54 am

    Sally,
    is there a sub for the millet flour?

  • 199 Jackie Pittman // Oct 17, 2011 at 1:56 pm

    Hi, Am trying the bread recipe, do you cover the loaf pans tightly or just lay the foil over the top to prevent burning? Thanks

  • 200 sally // Oct 17, 2011 at 3:15 pm

    Sandy, you can try superfine brown rice flour (not regular), such as the kind from Authentic Foods. You may find other suggestions in earlier comments, as well.

    Jackie, do wrap the foil around the edges to keep it from flapping or flying off, but it doesn’t need to have a tight seal.

  • 201 Trish // Oct 22, 2011 at 12:14 am

    Wonderful bread! I made this tonight and didn’t have enough millet flour so I used 1/2 millet and 1/2 Authentic Foods superfine brown rice flour. It is so nice to have a slice of bread that doesn’t make my stomach hurt. All of the prepared breads I have tried, upset my stomach and I’m pretty sure it is due to the eggs in the bread. As long as I avoid gluten, dairy and eggs I seem to do better, so this bread is just right for me! Thanks so much for the recipe.

  • 202 Jeannie // Oct 25, 2011 at 11:32 am

    I do not have a “paddle” for my stand mixer, just beaters and dough hooks but I really want to try this bread. Can I mix it by hand? Will using the beaters or hooks cause it to fail or will the dough just climb up them and cause you to stop and start a lot in the mixing?

    Thanks!

  • 203 sally // Oct 25, 2011 at 12:15 pm

    Jeannie–As you can see in the comments, some other people have had success with just using their beaters. I don’t recommend the dough hook as there is no gluten to ‘hook,’ if that makes sense.

  • 204 Jeannie // Oct 25, 2011 at 1:47 pm

    Thanks Sally, I should have been more specific. I did read that someone had success with a hand mixer. I’ve tried other recipe’s calling for the use of a paddle and the only variation on the recipe that I did was to use beaters…it failed :( What I’m wondering and couldn’t find info online is if the beaters are too “fast”? I know you said that you can’t over mix this recipe. My other mix also said that it should resemble thick cake batter and to be careful to not use too much liquid….mine resembled thick sticky dough and certainly wasn’t “pourable”

    I’ll give this one a try w/ my mixer. Looking forward to it.
    Thanks!

  • 205 Claudine // Oct 26, 2011 at 4:52 pm

    Hi Sally!
    I know you must be used to hearing this right about now, but still, thank you, thank you, thank you!!!
    I have been having extreme bloating issues for over 10 years and have been told to get off gluten and dairy as much as possible. Being a big bread and pasta eater, and cake decorator (and eater of course!) I must say I had my share of sadness. Trying to adjust as been, as many say, really hard! I tried your bread today and had perfect results! As my daughters devoured 2 slices each, I started regretting making only one loaf…I had 2 myself after holding back! You are an inspiration to me and I will be sharing this with all my friends and family! Thank you again!!!

  • 206 Kristen Henry // Oct 27, 2011 at 12:43 pm

    Thank you Sally for another incredible Blog post/recipe… I’ve been looking at lots of sites, and yours is my new favorite :) I noticed above that you had a hamburger bun recipe, it looks great based on the comments, but the recipe isn’t posted… is there another way to get this recipe? thanks a bunch!

  • 207 Kristen Henry // Oct 28, 2011 at 11:07 am

    what a happy happy day in our house :) may i share my two bits?

    I related to the tears, after months of disappointment, failed recipes and oversights (how can I possibly have forgotten to look at the ingredient list AGAIN on the commercial gluten free flax bread… had eggs and dairy… ).. This bread baked gluten/soy/corn/dairy/egg free has my son groaning when he holds the still warm bread spread with vegan margarine… he’s missed his wheat bread so much…

    Thank you for this recipe, thank you to those who shared their tweaks. I’m in tears, and feel like you all just gave my son a hug…

    had no idea food was so powerful till this moment :)

    one thing I did differently, I learned in BabyCakes’s recipe book that gluten free baking releases best when pans are lined with oiled parchment paper. my paper was a little long, and the extra was wrapped over the top of the crust when I put the foil on. Happened by mistake but I thought this might appeal to others who want to minimize contact between aluminum and their food…

    may you be extra blessed today!
    Kristen

  • 208 Kelly // Oct 28, 2011 at 9:43 pm

    Hi, I was wondering if it’s possible to substitute raw honey for the sugar you use in this recipe. I can’t have processed sugar but I’m not sure if the consistency would be jeopardized in doing so. I have never made anything like this before. Please let me know your thoughts. Thank you

  • 209 Naomi // Nov 1, 2011 at 5:10 am

    Thank you for this recipe. My daughter needed to quit wheat recently, and it is gratifying to be able to bake for the family again. I made this bread recipe with only these two modifications: halved the sugar, and used guar gum instead of xanthan gum (only because that’s what was in the house), and it was delicious. Many thanks, and best wishes in your quest for health, Sally.

  • 210 badgerette // Nov 3, 2011 at 3:23 pm

    Sally, thanks so much for making this recipe and sharing it. I made it and the loaves came out awesomely. I did sub sugar with xylitol before reading the comments, so they didn’t rise perfectly, but they did rise nearly to the top of the pans! I kept everything else the same. The smell and texture are very similar to the bread I remember and the taste is even better c: 4-5 months gluten-free here and so happy to have found this recipe.

  • 211 Addie // Nov 23, 2011 at 4:33 pm

    OMG! If I could be there I would be hugging and kissing you! I am SO ENTHUSIASTIC right now! I began my gluten free diet in June, when I also cut out dairy. I then cut out eggs, and most recently corn. I truly had given up on bread, and was so disheartened about not having stuffing for Thanksgiving. Stuffing on Thanksgiving was a big tradition in my home growing up. My dad always made his mom’s recipe and I helped him and eventually I could do it on my own…I love stuffing. I’ve made a lot of transitions in my diet that I’m okay with, but giving up Thanksgiving stuffing really did make me sad. I tried searching for some recipe ideas, with a teeny bit of hope that I’d find something I could eat. Finally I found your site, and I believed in your recipe! I just pulled the bread out of the oven, cautiously peeking under the aluminum foil, wondering if I would have to throw it out. I broke into the crust and smiled. I took a bite and joy overwhelmed me! I will be having a “real” Thanksgiving dinner after all! You have no idea how much this means to me! You saved my holiday, really! And the bread is DELICIOUS! You cannot tell it’s gluten free. It’s not grainy… I am just bursting with excitement! YOU ROCK! THANK YOU! I LOVE YOU!

  • 212 Addie // Nov 23, 2011 at 6:41 pm

    I subbed the sorghum flour with garbanzo and that worked!

  • 213 Jackie Emm // Dec 5, 2011 at 9:57 am

    I love this bread – thanks so much. My kids like it too and they are pretty fussy. Wondering if there is a reason why it would drop in the center after looking so beautiful in the beginning. I’ve made it twice now and it happened again. Any feedback here would be great because I don’t want to stop making it! Thanks

  • 214 Caryn // Dec 5, 2011 at 2:19 pm

    I tried this recipe with the 2 cups of potato starch (and no corn because of an allergy to it too!) and it was great. I used 1 tbsp of yeast, and a total of 3 tbsp of agave nectar, I proofed the yeast first in 1/4 cup of water and with one of the tbsp of nectar. However, a suspected allergy now to nightshades means I can’t use the potato. I have had less success with extra tapioca and sweet rice, the bread is much denser and heavier. I would recommend though brushing the top of the loaves with olive oil before rising, and sprinkling on either cornmeal or ground flax, or poppy seeds, etc and gently pressing them into the dough. This results in more colour on the top. A very fine misting of water when the loaf comes out of the oven will help to make the crust moister and easier to slice too.

  • 215 Jackie Emm // Dec 9, 2011 at 4:05 pm

    While my last comment is awaiting moderation, I’ve answered my own question. After some exploring I found that using a bit less yeast (I used 1.5 packets instead of 2), and baking the bread longer at 375, instead of the shorter time at 400, my bread didn’t fall in the center. For my oven this did the trick. I also only used 1/4 c. sugar as I thought my last batch was a bit too sweet. So for those of you who were having a mid-loaf collapse, perhaps this will help. Love this bread. Thanks.

  • 216 caresse // Dec 12, 2011 at 1:15 pm

    this is so good!! first gf bread I’ve made that I love! Made 2 loaves last week and am doing 2 more today! thanks for sharing.
    will probably take another’s suggestion and add some cardamom to a future loaf.

  • 217 Joanne // Dec 13, 2011 at 11:58 am

    Sounds yummy! Can’t wait to make it! What about the oil? Can it be made without oil? In other baking I use applesauce instead of oil. Do you think that would work? Maybe adjust the sugar, too.

  • 218 linda carson // Dec 17, 2011 at 6:47 pm

    Sally, Just made one loaf of the bread and I don’t know what happened….I followed all the directions but it overflowed the pan (had risen in the microwave to just above the edge) and then I baked it at 400 at least 1/2 hour longer than it says, the toothpick came out clean, but it is a doughy disaster…great flavor but what did I do???? LInda

  • 219 Bron // Dec 31, 2011 at 10:20 pm

    Oh My Goodness – I can’t believe it was actually good!!
    I didn’t have any sorghum, so used quinoa flour, and it is still awesome.
    THANK YOU!!

  • 220 Emily // Jan 1, 2012 at 6:46 pm

    I’m new to GF — breastfeeding a 2 year old who is confirmed intolerant to dairy, soy, eggs, corn, peas, carrots, and cantaloupe, and we’re trying GF to see if we can eliminate continued bowel, rash, and sensory issues. In any case, I had read some time ago that GF baking works better by weight than measure. Any idea of where I could figure out weights for this so that I can swap out ingredients if necessary? Given all the comments I suppose it will work with measures too, just wondering. Thanks!

  • 221 Lia // Jan 5, 2012 at 2:20 pm

    Hi Sally, I have colitis and staying away from dairy and gluten helps me stay in remission. But I can have eggs. Can I use eggs instead of xantham gum in your recipe? And if so, how many? Have you tried the recipe with eggs?
    Thanks

  • 222 Elizabeth Cummings // Jan 7, 2012 at 8:29 pm

    Hi! Joining this long thread rather late, but am very interested in trying this. Thing is, I don’t have an electric mixer. I have a Vitamix, and I’m guessing that won’t do the trick. So I don’t shell out too much money needlessly, am I correct in thinking that “hand mixers” are not the way to go, as there is no paddle attachment–and I would need to invest in a $200-300 KitchenAid stand mixer? Any tips on the best mixer to buy (for life)? Thanks!

  • 223 Mia Regalado // Jan 8, 2012 at 3:53 pm

    Wow, this bread is GREAT! My husband found out last year that he’s allergic to gluten, dairy, soy and eggs. We thought his days of eating decent bread were over, BUT NO! This bread is FANTASTIC! And it smells so good when baking :)
    Thanks so much for posting this great recipe.

  • 224 David // Jan 10, 2012 at 12:32 pm

    Can the potato starch be replaced by doubling up on the corn starch or something else? Also, will this recipe work in a breadmaker such as the Zojirushi Home Bakery Virtuoso BB-PAC20, which now contains a gluten-free setting? Thanks.

  • 225 Chris // Jan 14, 2012 at 2:35 pm

    Thank you so much for this recipe! My step son is 11 and was recently diagnosed with allergies to wheat, dairy,soy,eggs, and tomatoes. He has these things all of his life, and loves to eat! The one thing he said he really missed is bread. I made this for him and I am now his favorite person! Thanks again!!

  • 226 Bron // Jan 19, 2012 at 4:45 pm

    @ Elizabeth cummings – I don’t have a paddle attachment. I’ve used the dough hook and the k-beater on the Kenwood Chef and both have been perfectly fine. K-Beater was a better and quicker mix though

  • 227 jeannine lewis // Jan 21, 2012 at 8:38 am

    Wow, this bread is amazing, I have just made it, i don’t have a mixer so i did it by hand with a heavy wooden spoon and not for too long either. Also i couldn’t get sorghum or teff so i substituted these with chickpea flower. I baked it at gas mark 4-5 taking it down to a clear 4 half way through, took it out the pan as suggested and placed a tin foil tray on the top (that crust looked so delicious and i didn’t want it to over do.) Thank you so much for this recipe, i can see why everyone is raving about it, it works!!! and is really delicious.

  • 228 jeannine lewis // Jan 21, 2012 at 8:41 am

    p.s forgot to say all my non vegan, non gluten allergic family liked it too !

  • 229 Caroline // Jan 22, 2012 at 3:22 pm

    Thank you for this recipe, recently found my daughter is gluten intolerant and she was getting pretty tired of rice cakes! She loves this bread. I could not find millet flour either, so I made my own with a coffee/spice grinder.. It worked! Also subbed corn flour for corn starch (cheaper) and it came out delicious.

    Thanks again!

  • 230 Kelly // Jan 29, 2012 at 9:14 am

    Thank you for sharing your story and your recipe! My son, 5, was recently diagnosed with a number of food allergies, wheat, egg, soy and dairy to name a few. I’ve been searching for bread and have only found ones he can eat that does not come with a ‘freshness packet’ and have been longing to find recipes to make him fresh bread. My previous attempt resulted in an imploded loaf of bread (yes, imploded). I am VERY excited to try this! Thank you!

  • 231 Jenn // Jan 31, 2012 at 8:04 pm

    Hi there!
    I’m excited to try this recipe, but I was wondering if I could use the recipe in my bread maker?!
    Any thoughts?

  • 232 Maria // Feb 3, 2012 at 10:09 pm

    THANK YOU for this recipe ! My son is allergic to wheat and egg and I’m allergic to wheat and no other recipe compares to this! Simple to make and tastes like a great whole wheat loaf with a crunchy crust and a soft, yummy crumb. I even dropped one pan after proofing causing the bread to deflate entirely and it puffed right back up in the oven – that’s the one we’re eating now.

    The trip to Whole Foods for teff and millet flour in the middle of terrible snow was worth it:)

  • 233 mrs e morris // Feb 9, 2012 at 1:33 pm

    could you please translate your gluten free vegan bread into british measurments and weights

  • 234 Jodi // Feb 10, 2012 at 5:51 pm

    I’m not sure what I did wrong, the bread had a great taste, but it was very doughy, just like regular bread dough. And the outside came out really crunchy!

    Thanks for sharing.

  • 235 Bernardina // Feb 15, 2012 at 2:30 pm

    I been having problems buying stuff that is soy free, gluten free, dairy and egg free all at the same time. I also have problems with products like shampoos and lotions. Every time I try to buy something it always has one thing I can’t use. Please help with info.

  • 236 Allergic Lisa // Feb 16, 2012 at 2:56 am

    I have not tried it yet but I am struggling with food allergies and trying a gluten free diet. I have some symptoms of candida….if I remove sugar and yeast totally, what can I use as alternatives so not to end up with a very dense bread with no taste?

    Thanks

  • 237 Charles // Feb 17, 2012 at 1:31 pm

    Can I ask a big favor of those of you who have made this bread successfully?

    Can you post step-by-step pictures showing the process. I’m especially interested in seeing what the batter looks like throughout.

    Tried to make it in a bread machine last night but it didn’t really rise. I don’t know if it was too wet or what.

    Thanks. :)

    Charles

  • 238 Isabel Carson // Feb 19, 2012 at 12:56 pm

    I am about to try your bread recipe but first took your invitation to learn about you. I am impressed.
    I cannot eat gluten and have a milk allergy and other allergies . After reading The China Study by Colin Campbell and Dr. Esseldtyne’s book, I have changed from mostly vegetarian to vegan and this ripe age of 83 and feel great. Nice to hear of you!

  • 239 Isabel Carson // Feb 19, 2012 at 1:15 pm

    I am about to try your bread recipe as it is a difficult one to find. I accepted your invitation to meet you and I am impressed .
    Thank you and I will enjoy your site.

  • 240 karen // Mar 6, 2012 at 2:44 pm

    I just did a google search for bread without wheat, milk or eggs and found your site and this bread recipe!!!! I can’t wait to try it!! I had to order a few of the starches and flours I can’t find in the stores. They should be in friday or monday!! I can’t wait!! Thank you!!! I need to read all the comments cause I learned I can make rolls and pizza crust from it too!!!

  • 241 Carissa // Mar 7, 2012 at 9:45 am

    This is the best tasting gluten free bread I have ever had, my kids even love it! The problem is: it rises well but during cooking, it crashes in the middle. I tried decreasing the liquid, but then it won’t rise anymore. Any ideas? I have been told it may be my elevation here…

  • 242 Melissa // Mar 9, 2012 at 3:29 pm

    Hello, I wanted to know if there may be a similar recipe that cuts down on some of the ingredients? My nephew requires gluten free & vegan free recipes, however, here is the catch…his allergies vary! He is allergic to eggs, dairy, wheat, soy, nuts, oils– safflower, sunflower, olive (he CAN have canola & corn oil). Now by vary I mean that he is 2, so his mother(my sister) & I are trial & error with foods that we introduce to his diet–difficult & stressful! so any help would be sooo very much appreciated! =)

  • 243 Sandy // Mar 13, 2012 at 8:47 am

    I cannot tell you how beyond-thrilling it is to have a bread recipe that tastes, feels and smells like bread! After almost a year of gluten-free eating, having real bread is an absolute dream! The first time I made it, I was cautiously hopeful after reading all the comments. I had tried so many though….but when I tasted it…pure joy! I had to run a buttered slice to my gluten-free, egg-free, soy-free son who was already in bed. We savored it together. Thank you for putting in the time into finding and perfecting this recipe! I wish I could hug you!

  • 244 Farzana // Mar 13, 2012 at 12:53 pm

    This sounds great minus all the strach LOL. As Charles has requested, I would also like to see what the dough looks like. Everybody keeps saying stiff cake batter, but this could mean several different things. Thanks !

  • 245 Mitzi Blackmon // Mar 16, 2012 at 9:21 pm

    how can i get a copy of this bread recipe?

  • 246 Stephanie // Mar 21, 2012 at 8:08 pm

    This is sooooooo good!!! Thank you!!!! I did have to substitute quinoa flour for the millet flour (couldn’t find it) but it worked beautifully!

  • 247 R. M. // Apr 8, 2012 at 3:20 pm

    Thanks for the real bread recipe — this is the first egg-free gluten free loaf that has risen for me. I actually overflowed the pan during the rising so I’ll not leave it as long. I ended up adding additional water to get it to cake batter consistency which is so important I’ve realized if I want it to rise.

  • 248 Marina // Apr 10, 2012 at 2:56 pm

    The sugar amount is really too much did anyone try it with Way less sugar otherwise it sounds interesting.

  • 249 Maresa Ricoca // Apr 21, 2012 at 4:26 am

    Hi, seems like almost everything I need. Only thing is I cant have yeast, do you have or know of a recipe that is gluten free, egg free, soy free, and yeast free? I would greatly appreciate it.
    Sincerly,
    Maresa

  • 250 Sherry // Apr 22, 2012 at 10:33 am

    I have soybean, buckwheat, rice, syflower, tapioca, casher wheat food sensitivities. Plus many others. Where do I begin looking for recipes and a good bread recipe? The one above has potato and tapioca in it. What can I substitue? I am just beginning to research what I am going to eat. Also, any cookbooks anyone may suggest?
    Thanks, Sherry

  • 251 Kae Gibson // Apr 25, 2012 at 10:58 am

    I’m so happy with this recipe for bread. I to am intolerant to gluten,soy, oats ,dairy, eggs, rice flour, corn , peas, carrots, tomatoes, and meat is in question,so I’m feeling quite picked on. I understand and relate to all the comments from above on trying to find something to eat. Please post more recipes with allergy prone people in mind. And yes we can survive some how.I use a regular mixer with beaters and let the bread rise on the top of stove covered with a box my husband made to go over it. Put the oven on low and cover with towel so heat comes up to warm it. I use spectrum shortening (like spry) to grease the pan and I have no trouble with sticking. The bread is great and takes little effort to make. Now I would like something sweet. See ya

  • 252 Erin // May 24, 2012 at 1:07 pm

    I am sensitive to potatoe also. What could I substitute for the potatoe starch?

  • 253 jenn // Jun 2, 2012 at 11:31 am

    thank you so much for this recipe. it’s great please send me some more of your great recipes i have so many allergies i find it hard to eat and react like crazy. it’s nice to finally find somethings thats not only good for me but i feel good when i eat it.
    thank you

  • 254 Amber // Jun 10, 2012 at 11:43 pm

    Sally, I’m in tears! My daughter was diagnosed with severe food allergies at age 2 1/2. She is now 5 1/2 and we haven’t been able to find a bread that she feels happy about. I can not wait to try this and tell her about it! Birthdays have been very difficult and so have breakfast time. She can’t have Gluten, Dairy, Egg, or Soy, but she is also sensitive to baker’s yeast, potatoe and we were told that she could really only do corn and rice as far as grains were concerned. I’m thrilled to have come across your blog, simply from google! :) Thank you!!

  • 255 Amber // Jun 10, 2012 at 11:52 pm

    @Bernadina (post #235) I can get you info on the lotions etc, my daughter suffers also with this problem, you may email me: amessaros@gmail.com

    Also, I can’t wait to make this bread and will try some of the substitutions listed by others, then I will re-post later after our experience :) *Cheers!

  • 256 Karen Tysver // Jun 13, 2012 at 1:30 pm

    It’s in the micro proofing as I write. Can’t wait. New to wheat free and fingers crossed! Will update as soon as I try it!

  • 257 Saffy // Jun 17, 2012 at 9:55 am

    Hello to all,

    I love people who share their knowledge with others.

    I have suffered with extreme abdominal pain day and night for three years. Life as I know it is no longer. Just two days ago the results of my expanded GI panel test were returned. I was told I have a load of yeast, strep bacteria, kinsella pneumonae, e coli and that I’m senstive to soy, albumin in egg, gliandin and casien. I’ve spent three years non-stop researching, paid so many people private docs, holistic practitioners and have have all the tests under the NHS but all to no avail. The only person whom has come close to helping is Jim Thorp CHECK practitioner based in Sutton Coldfield Birmingham UK. I have the most massive file of research you could imagine. I have felt overwhelmed with the latest findings and with years of false hope perhaps I’m closer to getting my beautiful life back. I have all kinds of symptoms and it seems that I also have contracted muscle issues on the right side of my body too which causes intense pain but the worst of it all is the abdominal pain that keeps me up day and night and I can’t eat.

    Anyhow, I’m probably boring everyone now but after all the latest findings I have collated all the information in a document including what I can and can’t eat. Basically I have had issues for years already and am underweight and perpetually hungry and tired. So today I have been looking at how on earth I will replace certain foods. This recipe for bread sounds wonderful so thank you so much. I have tried gluten free only before and tried things from the super market but they were horrible and also did not reslove my issues, probably because I didn’t know that soy, egg and milk were also a no go for me.

    I also found out that for coeliac’s the NHS will provide some staple food on prescription. I have to ask my GP but as I am sensitive and the tests are private maybe they won’t help me.

    I read some reviews that there is one fresh bread available on NHS made by Juvela and it tastes just like bread. I hope I can get some.

    Reading through your stories has made me cry and I was already overwhelmed with lack of sleep, food and overload of info I’m processing. Still, I have hope that I may get my life back, so thank you so much for the recipe and the comments by others.

    It’s mad when you feel all alone in your quest to get better and pain free but it is reassuring when one finds others coping with their conditions.

    It’s crazy that finding a good recipe for bread has made me emotional! :-)

    God bless you all with good health, love and happiness.

    Love,
    Saffy XXX

  • 258 Stacey // Jun 17, 2012 at 5:13 pm

    I can’t wait to bake this bread. I have several of the flours, but I have to buy some others. I am excited to have a replacement for corn and soy (in addition to wheat and dairy). I am going to experiment with the sugar. That’s another my son tests positive for intolerance.

    The dairy free if “my” big challenge… but corn is proving equally difficult to avoid. Thanks for the blog.

  • 259 maggie // Jun 17, 2012 at 5:24 pm

    Just made this recipe in my bread machine. The top looked lumpy, but my husband said it was the best bread ever, and went on to eat almost half the loaf.

  • 260 Callie Green // Jun 20, 2012 at 12:57 pm

    What can be substituted for corn and potato starch?

  • 261 Kim // Jul 20, 2012 at 12:48 pm

    I am celiac, and have food intolerances that vary in severity. I have recently discovered that soy is another culprit in my diet. Now, I’m not one that eats a lot of bread as my husband is Vietnamese and we mainly eat rice. As I have been researching to find other food options, I came across this site. I gave up on bread years ago (about 3) when I had decided I’d wasted too much money on trials that tasted like sand. So, THANK YOU!!!! Thanks for giving me HOPE that edible bread is possible. THANKS!!

  • 262 Lynne Cassell // Jul 24, 2012 at 12:11 pm

    Where is this bread recipe? Searching…..

  • 263 sally // Jul 24, 2012 at 12:50 pm

    Scroll up, Lynne. It’s in the post. . . .

  • 264 Gluten-Free Vegan Bread: Recipes and Store Bought | A Gluten-Free Vegan Mom Who Knows // Aug 6, 2012 at 6:31 pm

    [...] by Affairs of Living Great Gluten-Free, Soy-Free, Dairy-Free, Egg-Free, Vegan Bread by Aprovechar Gluten-Free Sorghum Rosemary French Bread Recipe by Book of Yum: gluten-free [...]

  • 265 Melissa Victoria // Aug 19, 2012 at 7:21 am

    I was recently diagnosed with EoE and a wheat (as well as poultry allergy on top of my known lifelong egg allergy). I stopped eating wheat and my heartburn an acid reflux stopped i eat a granola bar and my throat constricts and i have terrible heart burn. Ive always baked my own bread in a breadman bread machine very successfully. Wheat free baking scares me! Ive been playing with this recipe and had two pretty big fails before a decent loaf (holds together, isn’t dry, tastes great!). My modifications are as follows: half the recipe, use flaxseed instead of xanthum gum, 1/2 tsp baking soda, 1/2 teaspoon apple cider vinegar, 1 tsp vanilla extract, no corn starch because I dont have it so double the potato, added a handful of oats (wheat free oats), 2tsp of active dry yeast instead of 1 tbsp. I purchased all the flours in “bulk” on amazon prime. Thank youso much for posting this! Life seemed bleak without wheat but not anymore.

  • 266 Anna Jacobs // Aug 26, 2012 at 9:55 pm

    Hi, there

    Just one thing – xanthan gum is made from maize and reacts in me as maize does ie leaves fuzzy brain.

    Guar gum has no effect on me whatsoever and seems to have exactly the same effect as xanthan gum.

  • 267 Jen Carter // Sep 2, 2012 at 5:00 am

    Hi Sally!

    Someone asked for the nutritional information. I figured it out. My per-slice information is based on 20 slices per loaf, but I’ll also give you the per-loaf information in case anyone cuts their bread thinner or thicker, then they can figure it out themselves.

    Per slice:
    87 calories
    <1 g fat
    35 g carbs
    <1 g fiber
    2.5 g sugar
    1.5 g protein

    Per loaf:
    1733 cal
    17 g fat
    698 g carbs
    4.5 g fiber
    50 g sugar
    29 g protein

    I hope this helps!

    Jen

  • 268 Tammy // Sep 24, 2012 at 10:22 am

    I also have a son with an enormous number of food allergies and am so grateful to find this recipe. I saw that in June Callie asked a question I also would like an answer to. (my son is allergic to this ingredient)

    **What can I substitute for potato starch? Does anyone know the answer to this???

    Thanks to all who share what they learn to make the path for the rest of us a little easier!

  • 269 Elizabeth // Sep 28, 2012 at 11:17 am

    Thanks for the tasty recipe! (I’ve made it not only for myself, but for a gluten-free, “no eggs”communion bread option at church.)
    My first tries resulted in bread which sank in the middle. I did a little research, and switched to xanthan gum from the guar gum I had been using. Apparently xanthan gum is preferable for yeast baking. With this change, my bread comes out beautifully.
    Thanks again.

  • 270 Christine // Oct 20, 2012 at 12:43 am

    I have a son allergic to many things and is on a strict elimination diet. I need to find a bread recipe that does not have any corn, soy, wheat, potato, milk, eggs, pea/tree nuts. Oats may also be an issue. If anyone has a suggestion, please email me at pharocb@aol.com with the subject Allergies so I can identify it quickly. Thank you for any suggestions.

  • 271 Jacqui // Nov 8, 2012 at 2:52 am

    I’m so disappointed! Have just taken my second loaf using this recipe out of the bread maker in as many days and again it didn’t rise! I was sure the problem the first time was my yeast, so the second time I tested it first to make sure it was active. I’ve used exactly the right amounts of all the original ingredients (no substitutes). I’ve used my bread maker and put ingredients in the the right order and used the gluten-free setting (although I suspect that setting may not be giving the dough enough time to rise). I’m confused. What am I doing wrong?

  • 272 Jacqui // Nov 9, 2012 at 5:56 am

    After my third failed attempt at making this bread successfully, I give up. Another brick. I ‘ve followed every suggestion made here. Fresh yeast, less water, in the breadmaker, in the oven, it simply will not rise. If someone can share the secret of getting it to work, I’d be eternally grateful, but for the moment, very, very disappointed. :-(

  • 273 Jen Lewis // Nov 29, 2012 at 7:02 pm

    Thank you so much for sharing! I literally cried when I tasted this. My 4 yr old was just diagnosed with celiacs and so many other food intolerances. I had not found a yummy bread yet that could rise without gluten or eggs. This recipe is amazing. It is also helpful that it does not have rice flour, as my daughter is sensitive to this as well. Thank you so much for sharing. I am spreading this to our celiacs support group in Singapore. It is so kind of you to share. I think you could make money with this recipe if you wanted to. Maybe you could sell this to a gluten free cookbook author! Thank you so much!!!

  • 274 Jen Lewis // Dec 10, 2012 at 4:32 pm

    Hi Sally,
    Just wanted to tell you that I made my best loaf ever today using your recipe. We just love it and each time I make it, it turns out better than the last. Anyway, today I am bringing it along with a print-out of your recipe to the Singapore Celiacs Support group. Just wanted to thank you again! Congrats on your baby:)

  • 275 Mary-Ann Heraid // Jan 3, 2013 at 6:56 pm

    My son who is 2 has just been diagnosed with allergies to Milk, Egg, Peanuts, wheat and soy.

    Upon many recipes, this one is the closest I have found to bread for him. My first batch, I let it rise to long, and it flopped, my fault! :)

    The second batch I made today, rose beautiful, did not fall when it cooled, but it is still gummy in the middle?? We are in Canada, would this make a difference? What can I do to have it cook thouroughly???
    Thanks Mary-Ann

  • 276 Mary-Ann Heraid // Jan 4, 2013 at 4:16 pm

    I tried another batch today, decreased the oil 1 tsp, and the water by 1/2 cup. Cooked it for almost 2 hrs and it is still gummy in the middle. Is there anything I can do??

  • 277 Jen Carter // Jan 29, 2013 at 2:07 pm

    Jacqui -

    I have never had success in the bread maker. I put my pans in a very slightly warm oven and they rise beautifully, and it’s easy to clean up.

    Mary-Ann -

    I add 2 T. chia seeds to my recipe. You may want to try this. Chia seeds are not only nutritious, but they absorb liquid. This might help. What kind of pans are you using? You may want to try stoneware pans. They seem to heat more evenly. My regular glass loaf pans cook the outsides too much and the inside not enough.

  • 278 Colleen // Feb 9, 2013 at 5:10 pm

    Great bread! 8 year old extremely picky daughter is on a new dairy-free, egg-free, soy-free, wheat-free diet. The only family loves this bread. Made in the breadmaker yesterday. She keeps popping a piece in the microwave for 10 seconds and having it as a snack. So grateful for this recipe!

  • 279 Jennifer McClean // Mar 16, 2013 at 10:54 am

    I want to thank you for this wonderful recipe! We have been enjoying this for two months now, and this morning I used it to make chocolate chip cookies! I made up the flour mixture, minus the sugar, yeast, and wet ingredients, then followed (an adapted version of) my mom’s old recipe!

    2/3 cup vegan margarine (soy free)
    1/2 cup cane sugar
    1/2 cup brown sugar
    1 flax egg (rested in the fridge for 15 min)
    1 tsp vanilla
    2 3/4 c your amazing bread flour mix!
    1/2 tsp soda
    1/2 tsp salt
    1 cup mini chocolate chips (dairy, egg free)

    Heat oven to 350
    Mix margarine, sugar, egg and vanilla thoroughly.
    Blend dry ingredients; stir in.
    Mix in chocolate chips.
    Drop by rounded tsp 2″ apart on parchment covered cookie sheet
    Bake 12 min.

  • 280 Sandy Wilkerson // Mar 18, 2013 at 4:23 pm

    I just stumbled upon this recipe last week and thought I would give it a try. It is AMAZING…thank you so much. After so many attempts with other recipes, I was about ready to give up on gf/vegan bread. Did I mention it is AMAZING :)

  • 281 Tamara // Jun 1, 2013 at 5:14 am

    Thank you for posting this recipe – it’s delicious! Unfortunately, I have just learned that my 6 year old son is also intolerant to yeast. Is there any way to make this recipe without yeast?

  • 282 Lisa // Jul 19, 2013 at 10:52 am

    Wondering the same thing as Tamara. I have not tried it with regular wheat bread yet so no clue if it would work with this either but I’ve read and been told a combination 0f lemon juice and baking soda added together and added last to the mix should be a good yeast substitute. Will be trying this soon with wheat flour and if it works I may brave it with this recipe. We still need to challenge yeast as we have seen none of the usual yeast allergen reactions but it did just from barely detectable to high with our oldest child’s new blood work.

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