Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
July 10, 2008 at 7:55 am
Good job Jeanine..even with gluten free baking ,your bread is turning out great!!
July 10, 2008 at 10:41 am
Dawn! Looks absolutely beautiful! I love how your bread loaves look like real bread loaves!! Yum!!!
The only thing you might want to change is in the beginning you said it was my “whole wheat” bread… that might confuse people! It’s whole grain, but thankfully wheat free! LOL
I’m so glad you are enjoying it! Your bread is absolutely beautiful!!
July 10, 2008 at 8:46 pm
Oops! Whole wheat was a typo, sorry, it’s corrected now. Guess we’re even…I’m Jeanine, not Dawn. 🙂
That bread is worth buying the bread dipping oil for…delicious! 🙂
July 11, 2008 at 10:55 am
*sigh* lol… i’m easily confused!! lol one day i’ll get your name right!!
January 20, 2009 at 5:25 pm
Hi…this loaf looks great! I was just wondering what you would substitute for the dry milk powder, and how much? Thanks!
January 26, 2009 at 12:38 pm
Hi Joelle, sorry for the delay!You could replace the water in the wet ingredients with soy or rice milk, if dairy isn’t an option. You can also leave it out, but then I can’t tell you if it’ll be drier or not, I believe the milk powder makes a moister loaf. HTH, and let me know if you try it!
June 17, 2009 at 1:51 pm
Hi, I have 2 questions. 1) Which recipe of Carrie's is this? (I've tried some of her recipes too and I'm curious to know if this is one that I have tried already.)
2) What is the pectin for? (does it add fiber, or maybe is it used as a binder?)
Thanks for your help!
June 19, 2009 at 8:05 am
Hi there,This recipe is from Carrie's "Favorite Gluten-free Sandwich Bread". I've really been enjoying the bread listed on the side of my blog, I've never had a flop with it!
The pectin, I think that's used as a binder, but I also believe it adds protein to the bread.
June 28, 2009 at 11:54 am
If I don't have white rice flour what should I sub? More brown rice flour? Thanks for your help!
July 9, 2009 at 8:25 pm
You must have the magic touch….. I've tried several gf bread recipes including 2 from your page w/ brick like results. I am going to start searching for a good packaged bread.
July 12, 2009 at 10:14 am
The bread looks great! It's always encouraging to come across some nice adventurous recipes, that encourage home baking.
One thing though, sadly celiac is a disease and an auto immune disease. A lot of problems come up from people who don't understand it thinking it's an allergy which it isn't and then they don't take it seriously or think you're just being picky.
Amanda and Nick says
April 26, 2010 at 4:16 pm
I made this last night and it was fantastic! First loaf of home made gluten free bread! So so good 🙂 Thank you so much for posting this recipe! I have almost been a whole year without bread the store bought stuff is so gross.
April 6, 2012 at 3:08 am
Celiacs disease and a wheat allergy are two completely different things. Celiacs is an auto-immune disease where wheat gluten triggers the immune system to attack the inner lining of the intestines. It can create serious complications and prevent the body from absorbing nutrients. An allergy is a hypersensitivity that creates an inflammatory response, not the body attacking itself. A wheat allergy and a peanut allergy are similar. Celiacs and a peanut allergy, not even close. We need to be careful and not mislead people into believing that celiacs disease is not serious. Celiacs disease does not always produce symptoms. Someone expecting a reaction like hives or a runny nose (symptoms of allergies) may continue to eat wheat gluten, and seriously harm themselves, when asymptomatic.
Alice Theofan says
September 4, 2013 at 5:15 pm
I have been making your wonderful gluten free bread into buns for over a year now and they work out perfect every time!!! Now my husbands Dr. says that he needs to eat more whole grain in his diet and I’ve been trying to figure out how to do that with a Celiac…..Now I know! I’m sure this bread will be a delicious too. I’ll be excited to try it as a loaf or even a few buns!!! I’ll let you know how he likes it!!
Thanks again! 🙂
Jeanine Friesen says
September 6, 2013 at 2:23 pm
Hi Alice! According to the whole grains council website, brown rice and oats are both whole grains. The recipe for Oatmeal Raisin Bread can be made without the raisins or cinnamon, for a great loaf as well: http://www.thebakingbeauties.com/2010/04/gluten-free-oatmeal-cinnamon-raisin-bread.html That is, if he can tolerate GF oats.
September 7, 2013 at 10:41 am
Thanks Jeanine! I will check that recipe out too. Yes he can tolerate GF Oats.
Did you ever try making those buns out of the Most Wonderful Bread recipe? I’m still making them every 2 weeks. They freeze beautifully!!!
September 7, 2013 at 2:04 pm
No Millet Flour to be found where I live! 😛 What can I substitute it with? Any other grain flour? Frustrating when thing don’t work like you want it too!
September 9, 2013 at 7:11 am
Alic, in this case, I’d just use more sorghum or brown rice flour, since it is such a small amount.
September 9, 2013 at 7:12 am
Yes, I have! You’re right, they do make a really good bun. What do you use to form your buns in for baking?
September 17, 2013 at 10:03 pm
Hi Jeanine, the small tinfoil pie plates. They are meat pie size. I fill them about 1/2 full. I can get 7 or 8 buns out of one recipe.
October 3, 2013 at 11:29 am
Hi Jeanine, what can I substitute for the pectin as I have none.
October 9, 2013 at 11:32 am
You can easily omit the pectin and just bake it, it won’t make that much of a difference.
October 15, 2013 at 10:39 am
Hi Jeanine-so glad I found your blog. My 17 year old daughter was diagnosed with Celiac a month ago. I am an avid baker (and a fairly good one at that) living in rural Saskatchewan and not being able to bake with the grains growing all around me is a stretch, to say the least!! We Mennonites have that in our blood! In these last four weeks, I’ve found many recipes for bread but none that I’m really satisfied with. This one looks amazing!
Anyway, I’d like to try this recipe today. I don’t have apple cider vinegar on hand. Is there a substitute? What exactly does it do?
October 15, 2013 at 10:48 am
Hi Karen, I know exactly what you’re talking about! I remember thinking too – really?!? I’m surrounded by wheat and barley fields! Ah well, we learn to adapt. 🙂 Instead of the apple cider vinegar, you could use regular vinegar. I have another recipe on here that I like better, it is this one: http://www.thebakingbeauties.com/2009/02/another-wonderful-gluten-free-sandwich-bread.html
But I also really love this one: http://www.thebakingbeauties.com/2013/04/gluten-free-cheddard-beer-bread.html
I have another bread that is more like a white sandwich bread (but still healthy) that I hope to share in the next week or two, so keep checking back! 🙂
October 15, 2013 at 3:13 pm
Success!! Jeanine – this bread is amazing! Rose beautifully, is fluffy, not gummy and tastes great! I find out this week if I’m Celiac in addition to my daughter. This bread and your blog have really encouraged me. I made a delicious gluten free pumpkin pie with your pastry recipe on the weekend and all loved it. Am thankful for your blog as I reflect on Thanksgiving this time of year!
October 15, 2013 at 7:09 pm
NICE!! So glad to hear that Karen! Good luck with your test results. I am diagnosed celiac, but my Mom’s blood work came back negative. But, the blood work isn’t the most accurate, and can give false negatives. She benefits from a gluten-free diet though, so go figure.
Glad to hear that everyone enjoyed the pumpkin pie too! There isn’t much we can’t do if we’re determined. 🙂
November 10, 2013 at 1:06 pm
Hi Jeanine, for the pectin can you use certo? Or is it one in the same… lol
November 11, 2013 at 11:15 am
Yes, Certo is pectin, just a brand name of it, I believe. 🙂
November 25, 2014 at 3:29 pm
Hello Jeanine! I am wanting to use this recipe as my first attempt ever!!! My only issue that hasn’t been talked about is the yeast…can I not use my fast rising? I am so spoiled!
December 9, 2017 at 7:00 pm
I’m trying this but realize I have no molasses so am omitting. Hope it’s ok
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