Comments on: Fresh Yeast Bread Can be Easy & Delicious!

By: Jules

Jules — Sun, 06 May 2012 19:06:34 +0000

Shawna – that’s fantastic! So glad your family loved the bread mix! About storing it, I never recommend putting breads in the refrigerator, as it will dry them out. Either slice and freeze the loaf (so you can get out a slice or 2 at a time) or keep sealed in a zip-top bag on the counter once it’s cooled. It will last like that for a few days and then you can toast it or use for French Toast, bread pudding, stuffing, etc. if there’s any left!

By: Shawna Christianson

Shawna Christianson — Sun, 06 May 2012 17:02:34 +0000

I just made your GF Bread mix for the first time and my husband and son LOVED it! They have been GF for over a year and this is the first bread that has brought a smile to their face. Thank you so much – we will be ordering more! One question I have is what is the best way to store the finished loaf and how long will it keep On the counter? Does it dry out in the fridge or Freezer? Thanks again for the wonderful mix!

By: Jules

Jules — Wed, 11 Apr 2012 12:48:01 +0000

Manuela – all of my recipes can be made dairy-free without any problem, and most can be made egg-free. Use non-dairy yogurt here, like coconut, soy or almond, and use 2 Tbs. flaxseed meal steeped in 3 Tbs. very warm water in place of the eggs. Enjoy!

By: Manuela

Manuela — Tue, 10 Apr 2012 13:20:41 +0000

Jules
My son is allergic to eggs and dairy products.How would I go about making your bread without those ingredients,or rather what ingredients can I substitute in order to still achieve a good loaf of bread.
Thank you

By: Jules

Jules — Sat, 17 Mar 2012 15:12:14 +0000

Naomi – did you use this recipe or another? If it was another recipe, I would have to see it to give you a guess, but converting wheat flour yeast recipes to gluten-free is tricky because the directions are quite different. For example, if you punch down gluten-free yeast dough, it will not bounce back and you will have no rise. As for the browning, you need to brush the dough with egg or milk — the protein will brown during the bake, giving the bread a light browning that doesn’t occur with gluten-free dough on its own.

By: naomi miller

naomi miller — Fri, 16 Mar 2012 20:41:56 +0000

made french bread recipe substituting jules gluten free flour. bread did not rise and did not brown. any suggestions?

By: Jules

Jules — Sat, 11 Feb 2012 02:54:48 +0000

Barbara – so glad you loved the flour in your peanut butter cookies! My bread can best be described as an “artisan-style” bread, with a crunchy crust, and a moist, but tender crumb. Not at all like wonder bread or anything white-white-white like that! If you think it was too dense or heavy, and didn’t look like the pictures here, email us at Support@JulesGlutenFree.com so we can walk through the recipe with you – perhaps something went wrong somewhere. If, on the other hand, you were just surprised it wasn’t a light white bread, that’s ok. Try my Beer Bread recipe: http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/

By: barbara

barbara — Fri, 10 Feb 2012 17:49:47 +0000

i got your flour and was excited to start using it i made your bread recipe in your book followed the direction carefuly and it wasnt what i thought it was very heavy and dence i thought i would make cookies i made peanut butter and they turned out wonderful.

By: Jules

Jules — Mon, 26 Dec 2011 23:02:57 +0000

Katie – send an email to Support@JulesGlutenFree.com and they’ll walk through the process with you to make sure that you’re not missing something. You’ll get it right – hang in there!!!!!

By: Katie Wheat

Katie Wheat — Fri, 23 Dec 2011 23:59:52 +0000

I made this tonight and it came out hard on the outside and doughy in the middle. It did rise about half, but that was about it. What did I do wrong? I would love to make this write. I tried another brand and the same thing happened. I can not figure out what I’m doing wrong. HELP!