This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly but amazingly this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said it needs to be about a total of 35 to 40 minutes cook time.
This was yummy. I love that you don't need zantham gum for this recipe. I was out of white rice flour so I substituted brown rice flour. Also I had left over half-and-half so I added a tablespoon of vinegar to that and a little sour cream to make up the difference in the cup of buttermilk. This recipe did take 20 minutes less to bake but I don't think that is a negative. The outcome was delicious it was bread! The brown rice gave it a fun darker color.
This recipe is fabulous. It was easy to make and tastes awesome. You wouldn't even know it was gluten free. The only weird thing is that I took it out 20 minutes earlier than what the recipe called for because it was done. I was also cooking cookies at the same time but I don't think that would have made that much of a difference.
I had high hopes for this bread after reading the reviews. In reality this bread is only so-so. It has the texture and moisture content of cornbread but the taste of plain white bread. It would be fine for dipping in a soup or making garlic toast from. It is not the soft bread for making sandwiches so many of us long for. Next I will try some of the other gluten-free bread recipes on this site.
Maybe it's the fact that I haven't eaten bread in several months but I thought this was delicious. It was sweet moist and chewy. More like a yummy breakfast bread than a more traditional dry soda bread. I substituted soy flour for the tapioca flour and milk curdled with 1 TBS apple cider vinegar for the buttermilk.
Oh my gosh guys: I'm eating bread. You have no idea how excited and thrilled I am to actually.be.eating.bread! This recipe was absurdly easy and the ingredients are easy to find as well so it was also rather inexpensive to make. I didn't have any buttermilk (or any kind of milk for that matter -- I'm dairy intolerant as well as gluten) so I added 2 tbs vinegar to some water to equal a cup. I also subbed out a half cup of rice flour for buckwheat flour and added 2 tbs milled flaxseed (10g) and probably about 1/4 c (10g) nutritional yeast to add some health to it. It is light airy and delicious -- thank you SO MUCH for this recipe! I almost cried. x)
Very good recipe! I think it tastes a lot more like a cornbread style bread than soda bread but still very very tasty! I was out of whit rice flour so I used brown and plain yogurt for buttermilk (I use this substitution all the time). I think next time I'll cut back the sugar to 1/3 or 1/4 c..
I used brown rice flour instead of white and buckwheat flour instead of tapioca. Also used a bread tin to get the loaf shape! Like many others I reduced the cooking time by about 20 mins. It is a nice simple recipe and tastes good. Best of all it is guilt free as I have a wheat intolerance - so thanks!
This is very very good. It's a little sweet but that's okay with us. The bake time is way off though. I have a convection oven which reduces the baking time but it still took only 25 minutes. Thanks for a great recipe.
