I have made this recipe several time now. I also make them as sandwich buns without the garlic & dill. I've found that Betty Crocker's gluten free flour works the best. It is more of a batter than a dough, so I use a large spoon to place on the baking sheet. My husband likes these better than store bought gluten free bread. This isn't as crumbly & has better flavor. This recipe is a keeper!
We are gluten free and have been having a hard time making bread that isn't sticky. This bread was definitely not sticky and even the gluten eaters loved them! I left out the dill and just added the garlic--perfection!
Followed the Recipe as directed and it turned out wonderful. Light and fluffy. Way better then most gluten free bread recipes.
I didn't have any dill so I left it out but they turned out so good! My brother who didn't know they were gluten free had 2. Thanks so much for the recipe. I think next time I'm going to try and add cheese for some yummy garlic cheddar biscuits. These made my thanksgiving even better.
I did not care for this recipe. I followed the recipe exactly. The consistency was like cake batter so i added another 1/2 cup of bobs redmill gluten free flour. The dough still wouldn't stick together so i turned it into a loaf rather then buns.
Very tasty. Smelled amazing! I may let it rise a little longer next time but overall delicious and filling. One is enough in one sitting.
I think I followed the recipe correct but these did not rise and became tasty little tasty of bread.
Horible - tasted chalky and the ingredients must be off. Way too much liquid. After i mixed it it was like a cake batter. Added more flour still lacked flavor and the right consistency. Served for a dinner and no one would eat it.
