By Carole Poirot on 29.07.13

Guest Contributor

3 responses to “How to Make Gluten-Free Bread”

  1. When I first went gluten free, I think the most important and difficult food item for me to replicate was a loaf of really good gluten free bread. I tried many, many recipes, but with each one the texture was different, the taste was different, it wouldn’t last past a day… etc. I was beyond frustrated and tired of wasting expensive ingredients. All I wanted was a loaf of fresh bread I didn’t have to toast and would stay fresh out on the counter for at least 3 days. Is that too much to ask?

  2. Hi Josefina. Thanks for your comment. I know how difficult it can be to find good gluten free products or even bake them yourself. I think it’s a bit in the nature of home baking that they will come out a little different every time, but I’ve baked this one many times and it generally comes out quite well – though not as huge and “pumped up” as industrial breads. This one lasts for around 3-4 days when stored in an airtight container and the seeds give it a really lovely taste and seem to also prevent it from drying out too quickly. If you do give this a try, please let us know what you think :-)

  3. sally morris says:

    I am just devouring my first slice of toast made with this bread and loving it. Thanks so much for sharing the recipe, it is the first GF loaf I have really enjoyed. It’s great to know that cutting out on gluten does not mean missing bread.

Leave a Reply