Comments on: Victory: gluten-free bread with no weird gums in it.

By: margaret oak

margaret oak — Sat, 24 Sep 2011 22:21:45 +0000

Thank you for such a great recipe, not using xantham gum! I read where xanthan gum comes from and wasn’t that thrilled about using it on all my breads. Do you have a suggestion for people who can’t digest flax seeds(it’s too much fiber for people w IBS)?
I would really appreciate your thoughts!

Thank you so much!

By: Suzanne

Suzanne — Fri, 10 Jun 2011 18:16:05 +0000

Thank You SO much! We are struggling with allergies to the gluten and the strange gum stuff! I just spent half a day trying to make some eatable bread and all I have to show for it is a messy kitchen and some yucky tasting lumps! Can’t wait to try this!

By: J.

J. — Fri, 10 Jun 2011 02:40:26 +0000

I’m not an expert, but my experience has been that tapicoa flour is “stickier” than rice flour, causing things to hold together a little better. But that’s just my opinion, I guess. They also taste a little different, although I would think the taste of rice flour would be okay–if it stuck together well. I do use rice flour in some things, usually combined with other flours.

By: Julie

Julie — Thu, 02 Jun 2011 17:43:45 +0000

Hi Rebecca!
I’m really excited to try to make your recipe.. I have a friend who is gluten free, and I wanted to try out different breads/brownies/cookies etc to give her for her birthday coming up. Just a real quick question.. is rice flour an OK substitute for the tapioca flour you called for?

By: Jimmie Martin

Jimmie Martin — Wed, 09 Mar 2011 15:03:13 +0000

Oh, I do not use my breadmaker for any GF breads. I bake the old mixer and pans in oven method and they come out well.

By: Jimmie Martin

Jimmie Martin — Wed, 09 Mar 2011 15:01:50 +0000

I haven’t tried this recipe yet but have gathered up the flours and such to do so. I have flax seed meal instead of the flax seeds and hope that will work on a 1:1 measurement for that. As for the Millet Flour, I ordered 4 bags from Amazon.com for a decent price. As I usually bake at least 2 loaves of bread each week, I needed to add this recipe to my collection and I have also seen where the millet flour was used in a pie crust for Chix Pot Pie. Haven’t tried that one yet either but it is on my list for Sunday baking.
I have tried several recipes for GF breads in the past and found that they do not work well in my breadmaker but no worry, I have been having excellent luck with the premix’s from Gluten Free Pantry and Bob’s Red Mill. But I am always looking for a change and an adventure into something different! Thanks for the recipe!

By: anavar

anavar — Tue, 15 Feb 2011 09:11:12 +0000

Thanks for this information. Pure genious. Thanks.

By: Jenny Chen

Jenny Chen — Mon, 07 Feb 2011 12:22:10 +0000

Can I just say that you’re ingenious?

By: Kristina

Kristina — Sun, 30 Jan 2011 22:05:22 +0000

This recipe sounds better and more practical than many other gluten-free bread recipes I’ve come across. Perhaps I could request same as last comment – would it be possible to post exact measurements? Thanks so much, I will check back – I really like your blog.

By: sivana lavine

sivana lavine — Sat, 22 Jan 2011 18:57:18 +0000

Hi – I just came across your post on the gluten free bread. I was wondering if you ever made the bread again and if you have more exact measurements? I would love to make this and I am especially interested because I have a bad reaction to xanthum gum. Thank you!