8 Reviews of Gluten Free White Bread

From: fls6519

On Apr 6, 2007

Catfish Charlie is my new HERO!!! Your flour mix & this bread recipe are awesome! After having tried many recipes for bread, this was the first that came out looking, feeling & tasting like a good bread. I was an avid bread maker pre-celiac & was really having trouble adjusting my family to the nasty versions that are out there. This recipe mixes up quickly, raises well, & slices beautifully. It does not need toasting to be able to eat it either. This is a must have!

From: Merv48

On Nov 12, 2007

This really good! I used your recommended flour recipe, which also makes outstanding buttermilk pancakes. I used an extra egg in place of the egg replacer, as it's expensive and mostly tapioca flour, anyway. A little too moist in the center, probably because I only baked it 50 minutes ( the extra egg may have contributed). Next time, I'll try baking it for 60 minutes, but lowereing the temp to 375, as the crust on the bottom and sides got darker and thicker than I would prefer. My oven may be running a little hot. Will recommend this recipe to others. Thanks, Catfish Charlie!

From: Elisa72

On May 20, 2006

This bread has a wonderful texture and great flavor! A little sweet for my taste, but no one else in the family thought so. I didn't have bean flour so used a blend of rice and tapioca flours. I didn't have egg substitute, and used dough enhancer instead of vinegar. I'm looking forward to trying this with different flour combos.

From: Jrsygrrl

On Feb 21, 2008

I tried this recipe after a disatrous attempt at gluten free bread in my bread machine. I was so happy with the results. The loaf is a rich nutty color and the texture is perfect and springy. I did modify the recipe to accommodate my son's egg allergy by substituting the 2 eggs with Ener G egg replacer (mixed with rice dream) and using margarine instead of butter to make it dairy-free. Thank you so much for posting this great recipe.

From: Yankiwi

On May 7, 2009

Miraculous! After being in denial for many years, my DH has finally been told by a new GP to eliminate gluten. Living in a small town it is hard to find all the weird GF ingredients so yesterday we tried the bread with guar gum instead of xanthan gum. Finding out afterwards that guar gum inhibits yeast, we had an idea why the bread turned out like a gooey brick. Today, after making more of an effort to find xanthan gum, even though the flour mixture we used wasn't the recommended one, the loaf rose, looked and tasted like normal bread. Thank you very much.

From: Marla "the Cuttngirl"

On Jul 28, 2009

Wow! Awesome! Super fluffy with tons of air pokets. Very light in texture. I used 1 cup chick pea flour, and then tapioca and corstarch. Would recommend baking at 375 as it did get a bit browner than I prefer.

From: Chef #174512

On May 10, 2007

Turned out like goo. I don't know how you got gluten-free bread from this?

From: InTheKitchen

On Sep 14, 2009

I have tried too many GF bread recipes to count and have always been disappointed - this one is a winner - by FAR the best and the closest to 'normal' (and I can eat gluten - it's my family that is Celiac). I increased the recipe by half again and made a larger loaf with great results (the egg increase was 1 egg white). I also mixed by hand. My family simply can't get enough - I am going into mass production!