Hello,
This is a review of the White Bread recipe from the 125 Best Gluten Free Recipe book by Donna Washburn and Heather Butt. This bread is the best we have ever tried or tasted. When it first came out of the oven, it almost tasted like regular bread. It was soft on the inside and crusty on the outside. By the second day you could tell that it was made from rice flour, but it was still soft and good, especially with jelly. By day three it was still nice enough to enjoy as a sandwich. This is going to be the bread recipe that we make several times a week. It is wonderful. This review is based on the oven baked loaf. We are going to try the bread machine loaf this evening.
Note: The recipe you will find in the book lists both dairy and egg ingredients. We used DariFree powder (a potato based product) and Ener-G Egg Replacer instead. The recipe calls for 2 eggs and 2 egg whites. You must use 1 1/2 tsp of Ener-G Egg Replacer per egg with 2 tbs. of water. The box states that if a recipe calls for egg yolks you should stir in 1 1/2 tsp and 1 tbs. of water for each egg. So, I used 2 tbs Egg Replacer and 6 tbs of water to replace the eggs in the recipe. The batter will seem wet, but the bread will be great.
This is a review of the White Bread recipe from the 125 Best Gluten Free Recipe book by Donna Washburn and Heather Butt. This bread is the best we have ever tried or tasted. When it first came out of the oven, it almost tasted like regular bread. It was soft on the inside and crusty on the outside. By the second day you could tell that it was made from rice flour, but it was still soft and good, especially with jelly. By day three it was still nice enough to enjoy as a sandwich. This is going to be the bread recipe that we make several times a week. It is wonderful. This review is based on the oven baked loaf. We are going to try the bread machine loaf this evening.
Note: The recipe you will find in the book lists both dairy and egg ingredients. We used DariFree powder (a potato based product) and Ener-G Egg Replacer instead. The recipe calls for 2 eggs and 2 egg whites. You must use 1 1/2 tsp of Ener-G Egg Replacer per egg with 2 tbs. of water. The box states that if a recipe calls for egg yolks you should stir in 1 1/2 tsp and 1 tbs. of water for each egg. So, I used 2 tbs Egg Replacer and 6 tbs of water to replace the eggs in the recipe. The batter will seem wet, but the bread will be great.
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