Ok, I don’t see my first comment up yet but a follow up. I’ve tried several of your recipes and they have all been fantastic. I just made your gf bread flour blend last night. He said it reminded him of the bread his mom used to buy (from an Italian marketplace). are readily available and very inexpensive. Hi, Ausrine! I’m so glad you liked it! It took me some time to dive into making your flour blend, but man was it worth it! Did you just dump the dough onto a well floured piece of parchment right from the fridge? Is that my problem? 10/10. Mine turned out thick as well…very dense! Baked 35 mins and let cool till warm. Thank you for doing what you do…. Yay!!!!! Thanks for this recipe😀. Thank you for a very tasty bread. When I made this bread dough yesterday, I had some GF sourdough starter discard that needed to be used up, so I adapted Kim’s Italian Bread recipe to account for that addition. Thank you for posting the recipe. I’m so glad you loved it! I’m so glad you liked it. Each of the substitutions I list that are in pink are links to where you can buy them 🙂, Your email address will not be published. Ha! I have never attempted gf bread before, but I followed your recipe and my bread turned out beautifully! So the Bread came out heavy a little gummy too. That’s awesome, Sharon!!! I’m so happy you like the bread. I’m so sorry to hear you’re having this much trouble. It’ll last for a while on the counter, but you can also put it in the freezer until the next time you want to make bread. I made mine as 6 sub rolls and my husband ate a whole one right out of the oven. I think what the problem is is trying to mix this by hand. My best attempt at GF bread. Thanks. So they are stuck with generic houses instead of the ones that reflect their personality. I don’t have a stand mixer, and at first was stumped on how to mix the batter. If you were to look up gluten in a culinary textbook, there’d probably be a picture of yeast bread right beside it. I’m sorry I didn’t clarify that in my recipes. One taste from Scott and he deemed it my best bread yet! That is so awesome!! You could try it! I’ve just mixed it up and set it for the initial rise. I shall now be baking this every weekend. It doesn’t need it (the artisan bread needs more of a stretch), but I don’t think it would necessarily hurt it if you added some 🙂, Thanks Kim! THANK YOU so much! The cornstarch would be easy as you could use arrowroot, but without the rice flour I’m not sure if the dough would work. We always seem to eat it before it goes stale 😉. I’ve tried several bread recipes since having to go GF and none have been edible. Is it possible to get the same results using the same brands for both blends? I’m trying it today. It’s a barely noticeable rise (see the video), so quite often they have overrisen the dough and it doesn’t get good oven spring (rise after it hits the hot oven). dialogue and never use itDON'T GIFT THEM FLOORING/WALLPAPER it's money wasted! Btw, I absolutely LOVE your bread flour blend. This is an amazing bread! Even my son said it tasted like real bread. This recipe is amazing! Just trying to make it a little healthier. That’s awesome, Kelly!!! I don’t even touch it with my hands because it’ll just stick completely to my hands. It didn’t have that gritty texture that so much gf baking has and holds together really nicely. The mix is a bit expensive so now I will like to try it using your GF mix, for the whey protein isolate, do you think I can use regular whey protein powder ? It was a weird green from the hemp protein, but it was delicious. There are still a few breads that elude me in this gluten free baking world, but I’ll never give up. It is usually one of the easiest breads on my site. Preheat the oven to 450° F.    If you like the flour on your dough as it bakes, leave it on. This creates immediate steam and helps the bread to rise. Unfortunately I didn’t have any luck. Can not believe how delicious this is!!!! Oh my!! I followed the directions step by step and used your bread flour mix, the taste is great I just need to get the consistency right, help!! Hi, Louise! Hi Kim Might I suggest looking through some of the others’ comments to see if there might be an “ah ha” moment. Ours wasn’t soft and fluffy, more thick than anything… wondering what I did to make it thick like that? OMG! But a more troubling discovery here is that you can’t really improve the early villager dwellings. Next we want to try your bread, and this recipe looks great. I understand, Sylvia. It was a beautiful loaf, moist but not gooey, with nice fine air holes. It’s one of our favorite breads, too 🙂. Got the oven ready while it proofed in the 2nd oven. Any suggestions on how to manage this? 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When you’re stuck with this disease and you’re a foodie AND a baker, you learn to make everything yourself. If not, please email me at [email protected] and we can go over it step by step. Hi Kim, Is it possible to use something else? I don’t know the keto diet enough to know if it can or not. It’s hard without being there with you. Sorry, Cassie! Bodleian Libraries. Excellent recipe! I wonder if you can tell me what brand of whey protein isolate would be best? I’m so sorry you didn’t have luck with the artisan bread. Heaviness is the best indication that the loaf just isn’t done yet. Maybe it would work for you. I was looking for something more crusty and chewy with large holes, like a Ciabatta. It gives more stretch for something like a New York style pizza. I have had to eat gluten-free for five years now and it is definitely the best I have made so far! Awe, you are so very welcome, Dee Dee!! So I may try it again with more yeast. A must-read for English-speaking expatriates and internationals across Europe, Expatica provides a tailored local news service and essential information on living, working, and moving to your country of choice. I am not a baker so I have perhaps a silly question…what is a baking steel (or baking stone)? We just went GF for my daughter and she LOVES her bread. Cutting it too soon while warm will also cause it to deflate and be gummy. Hi, Gina! Kim!!! Imaging that. My loaf turned out perfectly and even impressed my sourdough loving (and baking) husband 🙂 I looked up baking steel on Amazon and they listed steel baking pans and cookie sheets made of steel. Hi, Denise! I oiled the top since I didn’t cover with plastic. The first time I made the bread I used almond milk and plant butter. I can’t wait to try many more of your recipes! For the third time making this bread I made it with regular dairy milk just to see how it should be before experimenting with the dairy free milk (again) and it came out the same way. I have made your chocolate chip cookies and your cinnamon rolls as well. Thank you for all the time you have spent and for sharing this. We would like to show you a description here but the site won’t allow us. The only thing I would change is shaping the dough into a longer and taller and narrower loaf – a bit of a challenge since the dough is somewhat soft – which is a known characteristc of gluten free dough. Thanks for all your help! I usually spray a piece of plastic wrap with nonstick spray, plop my dough on it and wrap it up, and then rewrap that in foil. O had a wonderful BLT with the fresh tomatoes for dinner… Oh it was sooogood. I’m guessing that’s the same as Whey protein isolate, hoping it works as this is the first time I’m trying this recipe. Here is the link: https://amzn.to/2uPgKn8, There is also another brand that I’ve found at my local Vitamin Shoppe or GNC when I’ve been in a pinch, although this is a little more expensive than Amazon. It IS exciting finding good stuff for us to eat, isn’t it? It should be fine to bake now. If I’m successful, I’ll surely share it with everyone 😊. If I need to buy a new mixer, ok. It’s the stiffer doughs that really need the power of a stand mixer. Thanks again for posting this recipe, it’s a real keeper ! Potato flour and potato starch are two totally different things and produce very different results. If you substitute a different type of rice flour, like Bob’s Red Mill or a rice flour from an Asian market, chances are the consistency will be way off and you won’t get the same results. Thank you!! This bread kinda goes a little “willie nillie” and releases steam wherever it wants to. I’m just glad you were finally able to have wonderful bread 🙂. Did you get all the recommended flours in the bread flour blend, such as the superfine white rice flour? so I am going to try this recipe with almond milk and plant butter – since someone commented earlier that those substitutions worked for them. Animal Crossing: New Horizons features many returning villagers and a few new villagers that can move onto your island - either temporarily or to create a home to live in. There are a few options for dairy free protein powders right on my flour blends page. He can’t do brown rice either (he’s paleo) but I will try the hemp. lol. I can’t vouch for whether or not these will alter the taste, but I would say the one less likely to alter the taste would be the brown rice protein powder. Thank you so much. The steam created from the water is what causes the bread to initially rise in the oven within its first 10 minutes of baking, so if that doesn’t happen it’s going to be very flat and, as a result, very gummy. I’m so sorry to hear that, Abbi 🙁 I don’t think it would be the pea protein because others have had great success with it. This recipe was very easy to follow and the bread rose beautifully in a warm oven. The shape of loaf I make in the video takes 30-35 minutes in my oven. Did I misread something? I’m not sure. Many thanks, Christine. Absolutely the BEST gluten-free bread recipe I’ve made! I am going to try all of your recipes and my husband cant wait! Oh gosh, I’m not sure! I have just realised that I was having everything to make one loaf for 2 people… however… I was somehow forgetting to halve the fluid measure on the milk. I’m crossing my fingers that your next batch of pizza dough will be successful as well 🙂 🙂 🙂. I can’t wait for ya’ll to make this bread and tell me what you think! I was still skeptical but the moment I put the first bite in my mouth…wow! I followed the recipe to a tee including the over night rest – well worth the wait. Is that sufficient to get the desired results? I’ve never tried it, but I don’t see why it wouldn’t work 🙂. Thank you very much for creating your flour blends and sharing it with all of us. I’ve been trying to find a suitable superfine rice flour for you all in the UK and am still working on that, but if your rice flour was gritty at all you may need to add another 60 ml of liquid (milk or dairy alternative) to compensate for the grittiness and the texture. Another question. Looking forward to trying this! We have just enjoyed our first one of your recipes—donuts! Remove the beater blade and cover the bowl with plastic wrap. You may need to add a little more liquid. I’m going to continue to adapt this to get a richer sourdough loaf. I wonder if you can tell me what brand of whey protein isolate would be best? Thank you, have a blessed day. BTW, I used the pea protein and it worked perfectly. I had trouble with my bread not rising. They were amazing! Awe, thank you so much Heidi!!! The bread was a little doughy (uncooked) in the middle once we cut it open but it had a crispy, brown beautiful crust and it was just a bit in the middle. I really want to get this bread right before I attempt your croissants. I would say a couple of days before having to freeze it. Glad I can be of some help 🙂. I haven’t been since being diagnosed, but I’ve heard they have amazing gluten free stuff there! The hydration of this dough is over 100%, which I don’t believe is very typical in normal (gluten) baking of bread. Hi, I’m so excited to be trying this bread after procuring all the ingredients and substitutions (almond milk for my dairy free kid, and hemp protein for my legume/dairy free kid!). So I know that it works and I’d so much love, love, love for you to be able to experience it, too 🙂. Please advise! Thanks, Hi, Susan! It’s more of an Italian-American bread like my husband had from his hometown of Scranton, PA. It’s soft and fluffy, but not holey at all. I’m so glad you liked the bread. Could you help me work out where I have gone wrong as really want to nail this recipe. So I’m not sure what is wrong. A few years ago we had to go gluten free when we discovered a sensitivity in our son (and later our whole family). Has anyone calculated nutrition facts for a slice of bread? Ok I will take some pics next time! I ordered all ingredients via the links, weighed to make the bread flour blend per instructions and then followed baking instructions to a “T”… I’ve given up! Thanks!! I really don’t think concentrate would work. Contribute to dropbox/zxcvbn development by creating an account on GitHub. I can finally get back into baking again. So worth it! Australian Cattle Dog Puppy, also called Blue Heeler. Hubby keeps eating it, eat your gluten filled bread hubby! I NEED this bread in my life!!!! I’m so glad you love the bread 🙂. In the bread flour blend can I substitute the whey protein isolate for whey protein powder? Whey is made from milk, so it sounds like it would be. OMG!! It’s all there on the shop page. If you have any additional insight I would appreciate it. Thanks Kim! Thank you so much for this bread recipe! Also, covering the bread with plastic wrap while it’s rising for 30 minutes will help it from forming a skin, which would prevent it from rising. <3. This recipe is amazing! I don’t have a baking stone/steel. I made this today and the results were amazing. I haven’t delved into making sourdough yet, but plan on it at some point. Thank you 😁. I couldn’t wait to share this bread with ya’ll, so I got back in the kitchen to make it several more times to get the recipe down pat. This dough is a very sticky dough that will stick to any surface that doesn’t have a good amount of flour on it. Just went of Amazon to find flour that you had suggested. I have followed many blogs over the years and you are the first, one and only, that has given accurate representations with detailed instructions of your recipes! It worked!!!! The best method is using a scale for my breads because it keeps everything precise (plus, it’s so much easier), but I have converted as best I could to cups for everything 🙂, I went to Houston this spring to visit my daughter and her family. Is that an Asian market brand? Did you see the video? Room temperature is perfectly fine 🙂, Alrighty !! You really need to have more than just the 3 cups plus 3 tbsp bread flour blend in the recipe because you’ll need extra for sprinkling on your work surface and covering the dough with. My recommendation is to get your oven nice and hot (allow it to preheat for about 15-20 minutes MINIMUM, make sure you do the steam method, which is a must, but lastly when you pull it out of the oven, using gloved hands, feel the weight of the loaf. Thanks. I wish I could upload a picture of my mom peeling off the crust as soon as she was able to. I know it’s an investment, but if you plan on making lots of gluten free bread I’d really recommend buying one. Haha! I love this and have made it a few times this year. No, the dough doesn’t have to be in a warm environment. We love your pizza crust 😊, Thank you, Katie! Not sure if it matters either way. The first three times I made this bread it rose beautifully and tasted fabulous, the last two times it has collapsed and seems really wet. I’m so glad you liked the bread. How long are you letting it proof? I would give it a try, Abbi! It puts your early villagers houses to shame pic.twitter.com/x6q7lNzts2. It truly makes my heart happy because I know what it’s like to have horrible, overpriced gf bread. I’ve been debating on spending the money required to get the nutritional information on my blog. Try that and please let me know if you’re still having problems. Your artisan bread recipe dough is in the refrigerator to be baked tomorrow. You should be able to as I’ve had several readers substitute milk with dairy free milk and butter with a dairy free alternative 🙂. You should be able to swap out the milk with almond, coconut, soy, or other non-dairy milk. The purpose of a protein powder in my blend is to substitute the role of gluten, which is basically protein in wheat flour. I’m assuming milk protein isolate is the same as whey protein isolate. 😆. The first time I tried to make the bread, it did not rise and was very dense. But you’ll still get a great loaf of bread with amazing texture and taste! I have been baking gluten loaves for a few years and really want to make something my wife (gluten intolerant) can eat too. I used organic rice flour from shipton mill instead. Hi Kim, I haven’t tried your recipe yet, however it looks wonderful and I can’t wait to try it! I was on vacation for the past two weeks and have just now been getting back to everyone. I hope this helps, Louise! Luckily, this bread is egg free so there’s no worry about subbing eggs. Also, (I didn’t see a place to ask questions on the Flour Blends page) the Bread Flour and All Purpose Flour blends both had Tapioca Flour and Xanthan Gum, but the links are to different brands. My celiac kids are thrilled. Thank you! Next time I’ll make the pizza. As a result, the center of my baked loaf wasn’t quite as airy as the end of the loaf. Thanks so much, Pauline!! So glad you liked the bread. I’ve done the same thing more times than I’d care to admit! If you need any further brands or recommendations, all of the ingredients in my flour blends are clickable, meaning they will all link to Amazon and what products I buy. I hope the scale fixes the problem. I’m not familiar enough with dairy free baking either to know what works, unfortunately. Hi, Mark! I’m so glad you like all you’ve tried so far 🙂. Otherwise, I’ll put it on my list of things to do and try to get to it within the next month or so 🙂. I wish I knew how to upload a pic. Have a blessed day 🌞. Would it hurt if I added some? I’m not quite sure what you mean about tapioca loaf. Hi, Catherine! So it seemed to rise ok but it was really dense and I cooked it for 70mins! still raw, let it go 10 more mins. Thank you, thank you, thank you 😀😀😀. xo, I cannot thank you enough for bringing bread back into my life! Yes, the dough is very wet and sticky. It definitely shouldn’t taste like cardboard. I wish I knew how to send you a picture. BOY AMD I GLAD I TRIED THIS ONE!!! I’ve managed to find two different types of «fine» rice flour, but they look different. I’m so glad you and your kids liked the donuts!!! Thank you so much! It shouldn’t rise much, but it will be noticeably larger and maybe you haven’t let it proof long enough. We used to live in Spain eons ago. I work in accounts too so I’m appalled at myself. I love to bake and eat baked goods, so during that time, I’ve been trying to find decent wheat-free breads that I can bake because store-bought is so expensive. It has to be dairy free and without eggs as well. Here's Genji's house as a starter villager VS late villager pic.twitter.com/Z1ei0dmgmp, From your first campsite visitor onwards, all your villagers will have fancy personalized houses to their aesthetic, since by that point you are settled into your island. What a great addition to a gluten free meal! I’ve make your breads about 3 times, once you’ve got the flour blend down and oven spring you’re good to go. Thanks before for creating recipes and keep producing your work. The flavor was outstanding so I would really like to get the gumminess and rising problem solved. I made the batter for the bread and accidentally let it out to proof for four hours instead of two. OMG this bread! Awe, I love hearing stories like this!!!! this allowed it to warm up and lose its shape. I made cinnamon rolls the other day and saw this recipe on that page. Thank you so very very much for all of your hard work and expertise I can tell you spend hundreds of hours and all of these recipes and I appreciate it so much! I’d love to know how it comes out, with dairy free milk. Thank you so so much for all your years of experimenting and painstaking research. It says “Potato Flour (starch)” on label. It is probably my family favorite bread I make, so I hope it turns out for you 🙂. When you begin a game of Animal Crossing: New Horizons, your character lives in nothing but a measly tent. Does it have to rest for 30 minutes? When I saw how much it rose in the oven I had to call everyone over to look at it. I’m super excited to try more of your recipes using your flour blends! Mixing it by hand for a few minutes won’t activate the xanthan gum or properly mix the ingredients well before allowing them to rise for the first time. The first loaf I made was gobbled up by my family that very afternoon. I’ve had sourdough on my short list of things to work on, but I haven’t done sourdough before so it’ll take some learning and time on my part. Quick question, when the loaf was done, is the feeling the same as a tapioca loaf you would get at the market? I tried this recipe. Awe, yay!!!! I ask because, ours had that thick consistency and it wasn’t full of holes or light like a true Italian bread. As far as dairy free in the flour, see my flour blends page for suggestions. Hi Kim, I alway like to go to you page to see all the GF recipes. This time, I only cooked half the dough, made a thinner shape. I had one reader who was using potato flour instead of starch and she had the same problems. I’ve never even seen some of these items before stepping into Knox’s house! I am very excited about this bread! What could have gone wrong? I accidentally put both Guar gum and Psyllium in the flour mix. Thank you so much for all your time developing these recipes!! I hope you don’t give up, and if you have any further questions, please don’t hesitate to ask. I didn’t even butter the bread before I gave it to him. I’m sorry your bread didn’t turn out as expected. My regular (all purpose) flour blend lists two different brands between tapioca starch and xanthan gum, but my bread flour blend lists only Anthony’s for those two. Thank you so much! TKSSSSSS, To anyone who has been discouraged by attempts at gluten free bread baking – fear no more! Its almost a powder consistency, very very fine. Oh, Suzanne, you just made my day!! I’ve made BLT’s with it for Scott and I and they are the best BLT’s we’ve ever had! yummy!! I appreciate the info about the bread machine, which I will add to the notes in the recipe if others want to try it as well. still raw, I followed this 10 min cycle for almost an hour and it was still raw… when I tried the third loaf and it was raw after 35 minutes I said forget it, I didn’t have time to babysit the oven for an hour hoping it would bake. It turned out great! It doesn’t hurt to try to reduce the almond milk, or maybe even just change it to water completely. Sometimes it takes many hours (or even years) before succeeding at gluten free baking, especially when it comes to breads. If you want to use a loaf pan, you certainly could try it. I’ve made BLT’s, chicken salad sandwiches, you name it!! Of course, that loaf was more of a brick than bread. The only thing is, it turns the bread green. Putting it in the fridge overnight helps get the dough nice and cold so it’s a little bit easier to work with. I used my dutch oven to bake and it turned out perfect! I appreciate the time and effort involved in creating this recipe as gf cooking can be a bugger. I have also made the cinnamon rolls. My initial villagers, meanwhile, live in boring houses that don’t really showcase who that character is. I cannot thank you enough for your flour blends and this recipe!! Popped back in the oven covered with foil so it wouldn’t get too brown – it’s been there over an hour and I just checked again and it’s still basically raw. It seems that early villagers are hardwired to never one-up the player with their decorations, based on the discoveries compiled by Twitter user @Nellichka. Yes, I do think it would work. Thank you. Just to confirm – you MUST refrigerate over night after a 6-8 hr rise- correct? 2 questions – My understanding of the instructions is to allow for a 2 hour initial rise, but I see comments mentioning a 6-8 hour rise before refrigerating. It’s our favorite for sure. However it did not rise very much. What was the process of using the dutch oven? Why the US is behind the times is beyond me, but I’m hoping to change that. That does sound like something went wrong because it’s a really loose, wet dough normally. That is a given 😄. If you have a handheld mixer, that might work better but even still, nothing comes close to the power of a stand mixer. So, anyway, if I reduce the milk by 1/4 or 1/3 cup I wonder if that will work? I was on vacation for the past two weeks and am just now answering all my comments. Thank you. I’ve had celiac disease for 15 years now and i’m sad it took this long to find this!! Thanks for the flour blend by the way, shop stuff is shockingly bad, You’re not a moron, Gina. Thanks again for your wonderful comments 🙂, Loaf came out beautiful but my husband had to have a slice right away! Here is another link to that page: Hi Kim, for your flour blends, could the potato starch be replaced with arrowroot or another starch? Also soooo excited. I followed this recipe to a tee and it was hands down THE BEST GF bread I have ever had! I am totally excited to find this recipe since I’m celiac and 2nd generation Italian ancestry. It’s simply not going to work. Maybe i did not measure in enough yeast. Nureva's innovations in audio conferencing are based on its unique, patented Microphone Mist technology, which uses virtual microphones that allow everyone in the conference to be heard no … can i subsitute whey protein concentrate protein powder for whey isolate powder. I’m now making the Artisan bread and there’s a sourdough starter on my counter. The center of my baked loaf did not have quite the airy texture that the ends of the loaf did and I’m thinking that the narrower shape would produce 100 percent perfection as opposed to, I’ll say, 98 percent! I think a food processor would work great as well. I’d give it a shot 🙂. I’m so glad it turned out well! The flour miss is a stroke of genius for texture and chewiness. #AnimalCrossing #ACNH #NintendoSwitch pic.twitter.com/0qP3fRnug5. It could make a difference in the oven spring, yes, but I do think it would still rise. Let me know if you suggest any different substitutions. Pulman loaf pans, which are longer, narrower and taller than standard loaf pans, are the preferred pan for gluten free bread baking. In fact, they should feel just about as light as any store bought gluten-filled loaf would feel. I gave the first slice to my kid, who is one of the pickiest eaters, he took a bite he’s like oh my god this doesn’t even taste gluten-free! #cute baby orangutan #Mother and child #hugs #kisses #cute baby animals. They had a baking steel, but it was $99! I’ve not found any yet in my grocery stores or at Whole Foods, but I read that people use it for protein drinks and that some brands are gritty. Some people have substituted different flours in my blend and had not so great results. I don’t have a culinary degree, but I’ve been in love with baking since I was a little girl. I’m so glad you liked the bread. I’ll take this back and find the isolate !! It will still be quite sticky, but the cold (and lots of extra flour) really help shape it 🙂. Thank you so much for your wonderful comment 🙂. If you’re ever in Idaho I would love to take you to lunch! Hugs from Seattle. Using an RSS reader, … It’s such a wet dough that I think it would work just fine. Or can you order through Amazon? Hey, Kim I do find I really like the quality of Anthony’s brand for most other gf baking flours, though, but Bob’s Red Mill is more readily available, especially in stores, so I’ve given lots of options in my bread flour blends. And I’ve been baking GF for five years and trying multiple recipes, but this is my favorite. You don’t need the baking steel, but it is well worth the money in my opinion. Our family love them! Next will be a juicy hamburger with your rolls. Our kids are 6, 5, and almost 3 and we bake with your flour blends all the time! Are u able to tell how much of each kind of flour is bread in this recipe, without making the full 5 cups of your blend? My first time making GF bread and it was amaaaaazing! I made using almond milk and plant butter (my dh has dairy& wheat allergy, I have celiac) and it turned out great!
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