35 Reviews of Gluten-Free Flax Bread

From: GlutenFreeGirl

On Oct 23, 2006

FANTASTIC!!!! Christmas definetly came early this year!!! I can not believe that this bread hasn't been reviewed before now.This is the BEST gluten free bread that I have ever had! It has the same softness and wonderful texture that the wheat store bought bread has. I can't say enough about this bread. Since I have made this bread I have been constantly thinking about all the great things I can use it for...stuffing, sandwiches... I am just so excited.It has been soooo long since I have had real bread. Thank you sooo much for this FABULOUS recipe Laurie! This ones a keeper!

From: cooksafe

On Jul 5, 2008

A recipe that works! Thank you, Laurie! I have to avoid gluten, dairy, egg and believe it or not, rice, so I made a lot of substitutions - and it still came out great. For the gluten-free flour I used 1 cup of sorghum and 1/2 cup quinoa (no garfava). I used Ener-G egg replacer for "3 eggs" but needed to use 3 more tablespoons of water than the egg replacer directions said to get the right consistency. I used the water instead of milk and added 2 tablespoons of sugar just because I like the flavor. This bread also stayed very moist.

From: Chef #421927

On Jan 3, 2007

(Five Stars) This is the first gluten-free bread that I honestly cannot tell from the wheat-based ones. I'm not kidding. It has that soft squishy texture that we all remember - you can make a real sandwich with this bread or just eat a warm slice with butter. I used a combination of sorghum and superfine brown rice flours for my gluten-free flour blend because I didn't have any garfava flour - it's a very forgiving recipe! Thank you thank you Laurie! Our family thanks you for this fantastic recipe! mamatide

From: kristacooks4u

On Mar 19, 2007

I was so excited to eat real bread again, using this recipe I almost cried! THANK YOU SO MUCH! Using a suggestion from Laurie, I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the GF flour and the garfava flours. It was AMAZING!!! GREAT BREAD. If you are gluten free, you MUST try it.

From: Emily Elizabeth

On Jan 3, 2008

The best gluten free bread yet! I love that it's more healthy than most! I found that it comes right out of the pan if I grease and dust the pan with sweet rice flour before adding the dough. The one time I didn't do that, it was very difficult to get out of the pan. I let it rise in an oven that I warm up a little bit (no more than 125 degrees) before I put the bread in to rise. I cover the bread loosely with plastic wrap sprayed with cooking spray to prevent sticking once the bread rises. I also put a pan of hot water on the rack underneath it. The last few times I made it I used ½ cup soy flour, ½ cup buckwheat flour and a ¼ cup garfava flour (in addition to the ¼ cup in the recipe). I also use tapioca flour in place of the potato starch. I find this combination of flours to produce a very great texture that doesn’t crumble like other flour combinations do.

From: Chef #421590

On Jan 2, 2007

This is an awesome recipe!! I have been making it for a little over 2 months now. I just love the texture. I sometimes add nuts and sunflower seeds to it and it is really good that way!! Thanks Laurie!!

From: bgalberta

On Oct 19, 2008

This is my very first attempt at gluten-free bread baking, and I'm so relieved I could cry! Okay, I am crying. My husband is a recently diagnosed celiac and we've been buying horrible frozen loafs of $6 bread from our local grocery store. But tonight I tried this recipe, and I'm hooked. I don't have sorghum flour (yet) or garfava flour as none of the stores carry close by us carry it, so I ground millet and used 1 cup of the flour with 1/2 c brown rice flour and 1/2 c white rice flour. For the liquid, I used 1/2 c milk and 1/2 c water. I followed the rest of the recipe exactly, and got a gorgeous looking loaf of bread! In terms of taste, we found it a little too moist and not quite salty enough. Next time I think I'll replaced the honey with regular sugar and add maybe a 1/4 tsp more salt. I might use a little less liquid, or bake a few minutes longer. But it is AMAZING how good this turned out. I'm not a great baker, but it was a great tasting bread. We both just had a slice of warm bread with peanut butter and it was like a little piece of heaven. Thanks so much!

From: Chef #425229

On Jan 7, 2007

This bread is awesome!! It's a very forgiving recipe as well. I subbed a few things and it still turned out the best bread I've ever made. Better even than store-bought wheat bread (as I remember it - it's been a couple years). Tender yet springy texture, great flavor, bakes up beautifully! I knew it was possible, just could never find the right recipe. I've come close experimenting, but this bread is beyond my wildest dreams. Even my gluten-eating relatives loved it. Thank you so much for sharing!!

From: Momma Kate

On Sep 6, 2008

I am hosting an exchange student who has Celiac's and after seeing the prices of breads in the store, I decided to try out some recipes from online. I won't have to look any further for a bread recipe. This bread was totally awesome. I actually had 2 pieces of it and my exchange student hasn't even tried it yet. (I made it after she went to bed). I am even considering making this my everyday, everybody bread it is that good. I am curious to see how it will do in the morning, but I think it will be just fine. I used the flour combo suggested by kristacooks4u and don't think I'll try anything else. Thanks Laurie for posting this recipe. It is way awesome and made a believer out of me.

From: Gluten Free Chef

On Apr 11, 2007

I finally tried this bread after seeing it raved about on the glutenfreeforum. It was great. i made a loaf for my son too. He was so impressed he asked for the recipe and the ingredients - said he would take the time to make bread that tasted so good as opposed to those available from stores. It really is a forgiving recipe. I used almond meal in place of the flax seed meal and it was great.