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Sandy
07/195/2017
07/15/2017
I used the yeast free options of this recipe, and while it tastes very good, it crumbles so much I can't make a sandwich with it. It seems to be dense, like a cake. Any ideas?
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Diane Condiff
10/278/2017
10/06/2017
I usually use 2 eggs when I mix & put in a bread machine. I I use 1 egg & 3 egg whites how does that affect the outcome of the bread?
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Patti Thomas
03/64/2017
03/06/2017
I made this bread with my kitchen aide mixer and baked it in the oven. I used a warm 8X4 cast iron bread pan. I let it rise for an hour, even though it did not rise much. I baked it to 210 degree internal temperature. When I brought it out of the oven it was beautiful, it had risen nearly two inches above the pan. Then it promptly fell, to about 2 inchs high. It now resembled a brick with about the same constency. What did I do wrong?
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Pamelas Customer Service 06/161/2017 06/11/2017Hi Patti, Oh no! How long did you bake it? Did you use eggs or egg replacer?Reply
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Tracy W
05/147/2017
05/28/2017
I make this bread at least once a week for my family (and I have picky elementary school kids). Tried SOOO many other gluten free breads. I used to blend all the flours. That was so time consuming! I find that if you whip up the egg whites then incorporate them at the end, you get a beautiful fluffy bread. I also often use coconut oil and sub the water with pineapple juice. Makes an awesome "Hawaiian Bread".
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Amy
02/49/2017
02/19/2017
I just made this for the first time in my bread machine and it overflowed badly. I did all as directed and I do have a 2 lb machine and made sure I used that setting. Although I did dissolve the yeast in 1/2 c wate
obs red mill active dry yeast) so maybe there was too much water? I assumed that was figured into the recipe but now i'm thinking I assumed wrong! Was the yeast supposed to be added dry for some reason?
obs red mill active dry yeast) so maybe there was too much water? I assumed that was figured into the recipe but now i'm thinking I assumed wrong! Was the yeast supposed to be added dry for some reason?
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Sherry Van Dyke
12/335/2017
12/02/2017
Is there a way to add sourdough starter to this bread mix to create a sourdough bread make
ead?
ead?
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Pamelas Customer Service 02/43/2017 02/13/2017Hi Sherry, We have not tried adding sourdough starter. Most sourdough starters are not gluten-free (if that is a concern). Maybe we will try this, using a GF starter.Reply
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Cyndee
01/15/2017
01/16/2017
When I first had bread made from this bread mix, it was somewhat fluffy, if I remember right. But my bread comes out very dense. I've tried doing it in my bread maker. I've also tried doing it with my Kitchenaid & then the oven. Still dense.
Is my memory failing me? Or is there another way??
Is my memory failing me? Or is there another way??
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Pamelas Customer Service 01/15/2017 01/16/2017Hi Cyndee, We have not changed the recipe. Is your yeast fresh? Are you letting the dough rise in a warm spot? This bread isn't necessarily "fluffy," but it shouldn't be too dense either.Reply
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renee
01/14/2017
01/15/2017
do i have to smooth out the top of the bread? it always comes out looking lumpy on the top
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Pamelas Customer Service 01/15/2017 01/16/2017Hi Renee, Yes, we recommend smoothing the dough. We will add that step to the directions - thank you for pointing that out.Reply
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Erin
11/329/2016
11/25/2016
I'm working on my first loaf right now. The recipe says to let the dough rest for 60-90 minutes. Does that mean I can let it rest for any amount of time between 60-90 minutes, or is there a "all done resting!" point I should be watching for?
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Pamelas Customer Service 11/333/2016 11/29/2016Hi Erin, Yes, you can let rest any amount of time between 60-90 minutes. It may continue rising in that time, which is fine. Also, sometimes it may not rise much while resting, but will rise as it bakes. Hopefully your bread turned out well!Reply
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Chelsey
04/99/2016
04/09/2016
After many, many different bread recipes and store bought GF version, I grabbed one of these yesterday at the store and decided to give it a try. I had very low expectations stemming for my previous experiences. I baked this this morning and oh my goodness was I ever wrong!!! It is the best GF bread! It was moist, sliced up great and held together. The flavor was great. Thank you!!
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