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Alison's Gluten-Free Bread
January 18, 2010

Ok, I changed it so much, it may not be the same recipe anymore! Took out the vinegar, changed the honey to Karo syrup, delete the millet flour and double the garbanzo bean flour. Tricks: proof the yeast in some of the warm milk and a tsp of sugar - set aside and add about 20 minutes after the flours have been moistened with the warm milk. The best trick: do NOT use a bread machine; otherwise, I always ended up with a white, solid brick, then my husband said he could sell at Home Depot in the building materials dept. I used a potato masher. Spray 2 loaf pans, sprinkle with corn meal before pouring half the dough into each pan. Smooth over the tops with a wet spoon, then paint on an egg wash, then brush them with a little Karo syrup. Wow - light, spongey, tender bread with a crispy brown crust. I did add a photo to the recipe page, the browned loaves with butter spread over the slice I am holding.

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