Comments on: Sandwich Bread/Dinner Rolls

By: Evelyn Gutierrez

Evelyn Gutierrez — Sat, 11 May 2013 02:45:59 +0000

Hello Jules. Any soy or almont milk. I pretty sure is the fermantation. My husband started making fresh “yogurt”. He simply blends any fruit with a little of almont or soy milk and raw honey. Can I use that in place of the yogurt?

By: Jules

Jules — Tue, 07 May 2013 18:45:47 +0000

Hi Evelyn – what kind of yogurt is your little bread eater allergic to?

By: Evelyn Gutierrez

Evelyn Gutierrez — Tue, 07 May 2013 14:33:07 +0000

Hello, I am pretty new to the gluten free idea, SPECIALLY dealing with breads.
I will try to bake this bread for my bread eater 2 years old. She also has allergies to yorgut. What can substitute for that?
Thanks.

By: Jules

Jules — Thu, 21 Mar 2013 21:02:07 +0000

Hi Carol – so glad you are enjoying the biscuits and scones! As for apple cider vinegar, if you do not have that ingredient, substitute with lemon juice instead. Hope that helps!

By: Carol

Carol — Thu, 21 Mar 2013 20:45:16 +0000

Thanks for the recipes. In the past few months my son discovered he is gluten sensitive. He is lucky that he can get away with some gluten but when he has too much, he knows about it. I have made some GF biscuits and scones that turned out good. Have a new Cuisinart bread machine with a GF setting. Want to try this recipe. I have everything except cider vinegar. Anything I can use instead? Thanks again for your website.

By: Jules

Jules — Wed, 20 Mar 2013 21:33:19 +0000

Hi Shanna, you could substitute another flour for flax here in the same proportion, so 1/4 cup of almond meal, buckwheat, millet, sorghum, brown rice flour – any should work. As for the egg replacer though, you would also need to find one without flax. You could use chia seed in the same way, if you can tolerate that. Regarding taste, I’m glad it was delicious! Not sure about your DS’s comment – perhaps because it’s more of a whole grain bread than he’s used to?

By: Shanna Duggan

Shanna Duggan — Wed, 20 Mar 2013 19:12:43 +0000

Jules, I recently tried my hand at bread baking with your pre-packaged bread mix so I could eliminate eggs from my DS diet (he’s allergic). It turned out delicious, however, I am allergic to flax seed and my DS said it “tasted funny”. Can the recipe above be successful without the flax?

By: Jules

Jules — Mon, 31 Dec 2012 17:09:32 +0000

Hi Teri, glad you let it cool a bit and were able to enjoy it! If you would rather use one packet of yeast, that is 2 1/4 tsp of yeast, and that will work. If it is still too yeasty for your liking, you can proof the yeast first and then add it to the dough during blending. Congratulations on diving into GF bread making so soon after your diagnosis. That means that you are well on your way to tasty and delicious gluten-free foods already!!!

By: teri pastorino

teri pastorino — Mon, 31 Dec 2012 17:03:32 +0000

i just made this bread and i like the consistency. was a little rubbery at first but after cooling completely and sitting overnight it was pretty good. it is extremely yeasty though! is 1Tbs really the qty of yeast? i am new to this gluten free baking as having just been diagnosed.

By: Jules

Jules — Wed, 14 Nov 2012 18:42:16 +0000

Hi J Christie – perhaps you should cut back on the bake time a bit next time? It shouldn’t be dry the next day, so that would be my best guess. If that ever happens with any recipe, you can always wrap the bread in a paper towel and microwave for a tiny bit before eating. Let me know how it goes next time you make it! I’m glad it was great and you loved the crust, though. That’s my favorite part, too!