Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Mardi (eat. live. travel. write.) says
April 9, 2013 at 7:40 am
Jeanine this looks fabulous!!! I’m just getting started with bread making so am not quite ready to take on gluten free bread but when I am, this will be where I turn!
April 9, 2013 at 12:21 pm
Thanks, Mardi! I’ve had better luck baking gluten-free breads than I ever did baking wheat-based breads. Maybe since I didn’t have the need, I lacked the drive to learn. 🙂
December 16, 2013 at 1:14 am
I wonder if anyone has used the Robin Hood Gluten Free Flour Blend? I am going to make a few gluten free recipes for Christmas Dinner for my daughter. I think it will work out for gravy too.
Jeanine Friesen says
December 16, 2013 at 9:01 am
I haven’t played with that blend at all, Judy.
December 16, 2013 at 10:00 am
Thank you so much.
December 16, 2013 at 10:05 am
June 19, 2014 at 10:13 pm
I purchased the Robin Hood flour mix hoping it would be a good all purpose gf flour for kitchen. I’ve tried it numerous times and no one likes the taste or texture. There are 7 people who have to eat gluten free in our family and I have been cooking this way for 12 years. We find that there is no 1 blend that is best. Most of our recipes have a few different flours/starches that work well for that particular recipe. Enjoying your blog!
April 9, 2013 at 7:46 am
I would eat this even though I’m lactose intolerant!
You can always use a dairy-free cheese, or even omit it all together, it will still work great!
April 9, 2013 at 8:32 am
This is definitely the next recipe I’m going to try! Looks delicious!
April 9, 2013 at 10:18 am
Love being able to make a beer bread again! Do you think I could sub in Better Batter for the flours? Would I not add the xantham gum?
April 9, 2013 at 12:22 pm
Hi Louanne! I’m not sure how Better Batter would react, I have never used it, sorry! You’re welcome to try though. If it doesn’t have xanthan, add it, and if it does, I would still add another 1 1/2 teaspoons. Breads just need more xanthan than other things. 🙂
Julie P says
April 9, 2013 at 11:46 am
I have an all-purpose g/f baking flour, which includes all the different flours you listed. I’ll give it a go and let you know how it turns out. 🙂
April 9, 2013 at 12:25 pm
I’d love to hear how it works for you, Julie!
Karin Goodman says
April 9, 2013 at 12:10 pm
This looks amazing. One question – you say to shape 2 balls, do you bake one at a time? Or put both in the same dutch oven?
April 9, 2013 at 12:20 pm
That is a fabulous question, Karin! One that had crossed my mind as I was trying to write up the recipe clearly (which I obviously failed at). 🙂 I used two dutch ovens, one for each loaf. You could use any pot with a lid, or bake only one loaf at a time, and keep the dough in the fridge until another day.
December 16, 2013 at 8:59 am
I actually used two dutch ovens, Karin.
Megan @ Allergy Free Alaska says
April 9, 2013 at 5:15 pm
This looks SO GOOD, Jeanine! I wish I could have diary, because this most definitely would be on my must make list!
Thank you for posting the info on the Nordic Ware Dutch Oven. I had never heard of that brand before, but it looks like something I’d be interested in. I have a Lodge Dutch Oven, and love it, but it just hasn’t stood up to all of the baking/cooking I do in my kitchen. It’s been beat up! I’m curious how these would rate when compared to the Lodge brand (after repeat use)? I might have to invest in one down the road!
April 24, 2013 at 12:52 pm
I haven’t used my Nordic Ware long, but I really like it so far!
[email protected] says
April 9, 2013 at 5:57 pm
I have had a recipe for a gluten free bread that used beer. I’ve been putting it off as it is not that easy to find a gf beer in our town.
I think I’ll have to get some now, you’ve given me the motivation. At least I’ll have a couple of beer recipes to try, I see you have a beef and beer stew which might be a nice autumn dinner.
Oh btw what makes your cheddar so orange? Pardon my ignorance. Our cheddar is a pale yellow, even aged.
April 24, 2013 at 12:53 pm
Haha, Rach, I think that the manufacturers just colour our cheese orange. 🙂 I can buy cheddar curds in white or orange, yet they are the same kind of cheese. Odd, huh? Marketing, I guess.
April 9, 2013 at 7:26 pm
Looks delicious. Glad it can be made without the beer, not one of my favorite flavors.
April 24, 2013 at 12:54 pm
I think it should work without the beer, I know a few other people have made it that way already.
Laureen @FoxKitchen says
April 10, 2013 at 4:18 am
I have tried to convert an old wheat Beer Bread recipe to gluten free but my attempts have not been successful. Maybe with your recipe I will have better luck 🙂
Love the Nordic Ware…nice gift, lucky you!
April 24, 2013 at 12:55 pm
I’ve played around with beer in some baking. I’ve heard from a reader that they squished this dough down and used it as a pizza crust too. now that sounds amazing!
Bridget Oland says
April 15, 2013 at 10:28 am
Great way to use the new pot! I love this recipe and have all the ingredients so am going to give it a try. I’ll substitute molasses for the honey and see how it goes.
I’m sure the molasses substitution would work great, Bridget! 🙂
April 24, 2013 at 4:01 pm
Best tasting gluten free bread ever……………there’s no turning back! I really like the idea of using it for a pizza crust as well.
April 25, 2013 at 7:02 am
Ah – I’m so glad that you guys liked it, Annette! Your pics on FB looked great, but wasn’t sure what you thought of the taste. Wouldn’t it make an amazing pizza crust? Fantastic idea, wish I’d thought of it. 😉
April 24, 2013 at 4:04 pm
This looks delicious….But where in Winnipeg can I get a Nordic Ware dutch oven. ( I don’t own any dutch oven but like the looks of this ones)….I think I am going to give this recipe a try…thank you.
April 25, 2013 at 7:05 am
Hi Kim! Apparently “The Happy Cooker” is a Nordicware distibutor – http://thehappycooker.ca/
If you ever head down to Minneapolis, that is where Nordicware is made, and they apparently have a factory outlet there as well. I’m hoping to make a visit this summer.
And if you have to order it online, shipping won’t be ridiculous either, because they are cast aluminum, not cast iron, so they aren’t super heavy.
September 28, 2013 at 5:30 pm
I made this bread today and boy is it delicious!!! This is the best bread I’ve ever had!! Thank you so much for this recipe!! I can’t wait to eat this with a bowl of tomato soup!!
October 9, 2013 at 2:10 pm
Mmm… this bread SCREAMS for a nice hot bowl of soup! Glad to hear you’re enjoying it, Melissa, thanks!
September 29, 2014 at 7:40 pm
Thank you so much for this recipe!!! My friends and I loved it, even though I switched ingredients for what I had on hand (sundried tomatoes and feta instead of cheddar and onions). It tasted like REAL BREAD!!! I don’t know if I’ll attempt any other GF bread recipes because this is a wonderful base for experimentation. You made my weekend. Thanks again!
November 3, 2015 at 8:16 pm
You mentioned in your intro at the top of the page that you are having trouble making the perfect white cake… I have the secret! No matter the recipe, double the baking soda and just before you pour your batter into the pan, fold in 1/2 cup of plain greek yogurt. The acidity in the yogurt activates the baking soda and your batter will rise before your eyes! Into the hot oven it goes and when it’s baked you’ll have the most moist, fluffy white cake. I was so excited when I accidentally discovered this trick. I was trying to keep my cake from dying out after it was cooked, the extra protein from the greek yogurt is a bonus too!
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