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1 Hour Gluten Free Bread Recipe

1 Hour Gluten Free Bread Recipe


Hi guys it’s Jaime from Guildbrook Farm and
today I’m going to take you along as I make my gluten free bread. I’ve been gluten free for 13 years now and
over the course of 13 years, ah gluten free bread has come a very long way. Back when I was first gluten free some of
the different brands that I used to buy off the shelves tasted like cardboard. Absolutely terrible. And it’s improved quite a bit but also the
price has gone significantly up. It just seems like there’s a market for it
and definitely people are taking advantage of individuals like myself who have to have
a gluten free diet. So my quest has been to create my own gluten
free flour, my own gluten free bread that I can make here at home and do relatively
cheaply. Because the gluten free breads that I was
buying recently were anywhere between $5 and $6 dollars a loaf. And even if you were to buy the gluten free
bread mixes they’re somewhere up there around $8 for a box to buy just one premixed powder
to add and make your own flour. Or if you were to buy the bread mixes then
can run upwards of $12 for a 4 lb bag of flour. The bread that I make is under $1.50 a loaf
probably closer to $1 just because I buy everything in bulk and I make everything myself. So let me show you how I make that. This is a very rough recipe. If you are looking for one of those recipes
where you’re weighing out each individual ingredient, this isn’t that. My whole method of cooking, my whole way of
cooking is not pretty. It’s functional and it comes out tasting good. So if you are looking for something you are
going to put in a bakery window, this isn’t that. This is something you can whip up in under
2 hours and have a really good loaf of bread. Ok so what do you need? Well to get started you need some gluten free
flour. Now I make my own gluten free flour blend,
I’m gonna link that up above if you guys are interested in that. The only thing that’s in that is rice, tapioca
starch, and oatmeal. In the original recipe I also add xanthan
gum. Since then I only add the xanthan gum when
I actually make the recipe. I don’t actually put it in the flour mix. But that’s, as always, optional. Um, you’re gonna need about a cup and three
quarters of oatmeal, and I use gluten free oatmeal for that. You’re going to need some dry active yeast. Quick note on this, first of all don’t get
the instant yeast. You need the dry active yeast. This was a 1lb bag that I purchased for $4.70
from Azure. Now if you were to go to Walmart or any of
the other big box stores, grocery stores, they sell the little Fleischmanns jars for
$4.70 for 4 ounces. If you guys are going to get into bread making,
you’re gonna want to buy your yeast in bulk. It’s so much cheaper. You’re going to need some baking powder, a
little bit of sugar or honey for feeding your yeast. You’re going to need an egg. You’re going to need some butter and if you
want, this is optional, you can add some lard. This is lard that I saved from my drippings. This adds a little bit of extra flavor if
you like it. My kids do not like this. Ah, Iove it I think it adds a little bit of
extra flavor to the bread. You’re going to need some salt. Again the xanthan gum is optional. You’ll need some olive oil and a little splash
of apple cider vinegar. Ok so let’s get started. The first thing your gonna want to do is you’re
gonna want to make your yeast. And I use about a tablespoon and a half of
again active dry yeast, not instant yeast. Not really measuring here. Now we need to feed the yeast. And so I use a little bit of sugar. Um, you can use honey if you like. And now we need to put some warm water in
there. Um, I use my finger usually to just figure
out how much or what temperature the water is warm enough at, but until you guys are
used to that, use a thermometer. It needs to be around 110 degrees. If you get it too hot you’re going to kill
your yeast. So let’s take it over here and we’re gonna
fill this bowl up about three quarters of the way with some warm water. Alright so it’s at about 110 degrees. I’ll measure this out for you guys, I don’t
normally do that. It’s about a cup and a quarter. Ok so now we’re just going to stir this a
little bit. And we’re just going to put this off to the
side and let it rise. So everything we’re going to make here is
going to be done in a food processor. So the first thing you’re going to do is put
your egg in there and we’re going to blend it. Next we’re going to add one and three quarters
cup of gluten free oats. And we’re gonna blend it. Now you’re gonna want
to make sure you scrape down the sides. There you go. Now we’re going to add one and three quarter
cup of your gluten free flour blend. If you want you can add a little bit of xanthan
gum, it does help hold the bread together and give it a little more chewy texture. Completely optional. I just sprinkle a little bit in. It’s probably about a half a teaspoon to a
teaspoon. You’re gonna want to add a good pinch of salt. I probably add about a teaspoon and
a half. You’re gonna want to add about two thirds
of a tablespoon of baking powder, not baking soda, baking powder. Guys if you don’t get this exact, it’s ok. It’s still gonna turn out. Just rough ingredients here. Make it easy on yourself. We’re going to blend it altogether. Again we’re going to scrape down your sides. Now we’re going to add a little splash of
apple cider vinegar. Ah, the apple cider vinegar, the baking powder
and the yeast are all what’s going to ah, give this bread some rise. Just a splash, if you add too much apple cider
vinegar it will kill your yeast. It’s probably about a teaspoon. Now we’re going to add our yeast. You can see that it has risen. So it’s good yeast. Dump the whole thing in. Ok so here’s where you add your fats. Now I add between 4 to 5 tablespoons of fat. You can add that in all butter or you can
substitute one or two tablespoons with lard. Totally up to you depending on what kind of
taste you like. You can even add bacon grease if you have
that. Um, whatever kind of fats you save. Um it just adds a little bit of flavor in,
you know what I mean. Like a little bacon flavored bread. Good stuff. So I’m going to add about three tablespoons
of butter and about one tablespoon of lard. Smells good. And blend. Ok so you want the dough to be about the consistency
of cake batter. This is a little too thick. So we’re going to need to thin it down with
some hot water, hot water. Anything you know about cooking regular wheat
bread, you’re not going to do that for gluten free bread. And that was my biggest mistake when creating
this recipe. In all my discoveries in learning how to cook
gluten free bread. You don’t make it anything like the way you
make regular wheat bread. Gluten free bread requires a very thin consistency,
at least the way I make it it does. And that give it, ah, if you make it too thick
it won’t rise. It becomes a very dense bread. So you want it to have a cake like batter
consistency and then you cook it on a lower temperature than bread, so that it doesn’t
get really rock hard on the outside. And then it only gets one rise. Do you don’t punch it down and let it rise
a second time. You only get one rise out of a gluten free
bread. So for this particular batter, it’s a little
too thick, we’re going to add a little bit of hot, hot water to it. We’re gonna start off with about um two thirds
of a cup of water. And there you go. Ok so now we’re gonna put this into a cast
iron pan. I’ve used other pans, like metal pans before,
I can say that different types of pans will give you different results. I personally like the cast iron pan. It only costs about $12 or $13. I personally think it’s a really good investment. What you’re gonna do with your cast iron is
you’re just going to pour a little splash of olive oil in it, maybe about a teaspoon. And just use your hand to coat the inside. And now we’re just gonna dump this in. My house is a little bit too cold for this
dough to rise. So what we’re gonna do is we’re gonna put
it in the oven and warm up the oven just a little bit to give this time to rise. Ok so I put my oven on the lowest setting,
which is 170 and I just give it a little bit of, I just give it a few minutes to warm up
and then I will turn the oven off. And I’m gonna put this in here. And just give it a minute and then I’m gonna
turn the oven off. And then we’re just gonna turn the oven off
and we’re just gonna let it sit in there for probably about 30 minutes until it starts
to rise. So we’ll see you in about 30 minutes. Ok it’s only been um maybe about 7 or 8 minutes
and you can see the bread has risen to the top of the pan. So what we’re gonna do is we’re gonna leave
that in there and turn our oven on 350. And as soon as that get’s up to temperature
I’m going to set the timer for 50 minutes. What we want is we want the internal temperature
of our bread to reach about 180 degrees. Ok we’re at 350 and we’re just gonna set our
timer for 50 minutes. Alright guys let’s take it out. So it should be somewhere around 180 degrees. I have this little thermometer here. There we go. Now you want to immediately take it out of
the pan because if you don’t it’s going to get all soggy. And you can see that the inside of our cast
iron is wet, you want to wipe that out so it doesn’t rust. So first we’re gonna flip this over on it’s
side and we’re gonna let it cool. I’m gonna get a napkin and wipe out this cast
iron. Now I don’t wash this guys, I leave this just
as is and I just continue to add the oil whenever I bake the next loaf of bread like you see,
like you see me do earlier. That gets put away as soon as it cools off. Now this is not going to win any pretty awards,
but this loaf of bread took me a little bit more than an hour to make. It was about 50 minutes to bake, about 7 minutes
to rise, and I dunno maybe 5 to 10 minutes to blend it up in the blender. And for something that’s that quick, um compared
to say other recipes where you’re measuring out 20 different ingredients on a scale, or
you’re using expensive blends, to me there’s no comparison. I’m not worried about pretty here, I’m worried
about functionality and this is a really good tasting bread. It’s really soft and once this cools down
I’ll show you how nice it is. Ok so this has been cooling for I dunno maybe
about an hour now and I just flipped it back and forth um like a couple times so that it
didn’t get too soggy on one end. It’s pretty dry. We’ll cut it open. You can see how soft it is. So there you go. And now when I store this I just store this
right on this cutting board and I wrap it in ah this wax cloth. Now I make these. All it is, is you take a piece of cloth, I
think I got this from Walmart, and you cover it in beeswax and I’ll show you how to do
that at the end. But I just take this, put it on here and just
store it like this on my counter top. Alright so let’s talk about stale bread. This is a loaf of bread that is about 6 days
old. You can see it’s starting to get hard. Don’t throw this out. I mean of course you can give it to your chickens
or whatever to eat but I’m going to show you what I use this for. So one thing you can do with this is you can
make it into croutons and put it on your salad. And to do that you just are gonna want to
cut it into cubes, put a little bit of olive oil in a bowl, a little pinch of salt, a little
pepper, and if you want you can add a little bit of garlic powder or garlic salt. And we’re just gonna toss these in here. Spread them out on a tray and we’re gonna
bake these on 400 degrees for just a few minutes until they get nice and toasty. Something else you can do is you can dice
up your stale bread, just like I just showed you, you can spread it on a tray and bake
it on 250 for um, about 30 or 40 minutes until the bread dries out completely and then just
grind it up in a food processor or blender and you got yourself some breadcrumbs. Gluten free bread crumbs. These things I’ve seen in the store for like
$6 or $7 dollar for a plastic container of gluten free breadcrumbs and you guys have
your own and it’s free. So ya go ahead and do that and you can even
add spices to it if you like. I just store these in a mason jar and in my
cupboard. Now I’m going to show you guys a couple other
really cool depression and WWII recipes, breakfast recipes that you can also make with stale
bread. That’s going to come up in another recipe. For the most part, this is it. You got yourself gluten free bread for somewhere
around $1 or $1.50 a loaf of bread. Super cheap. Super easy. Make it in one hour. And ya, it’s good stuff. So I hope you guys try it. If you guys do, leave it below. I want to hear from you guys and if you guys
have your own recipe that you guys want to talk about or tips or tricks leave that below
as well and we’ll see you in the next video. Thanks for watching. Hi guys it’s Jaime from Gill, I was going
to say Gluten free farms. This is kind of a hob cobble, is that how
you say it hob cobble? Cobble hobble? Cobble hobble? Hob nob?Hob nob? How do you say it? Hodge podge? No hob cobble. Cobble?

Comments (100)

  1. Hi, I try your recipe with something that is called Trigo Sarraceno, that I read is gluten free. It was great. I will try again with almond and coconut flour, in the future.

  2. just sent this to my daughter in-law for my son who can't have gluten any more. thank you for this video.

  3. hmm I'm gonna have to write down this recipe for my sister she is, well gluten free thx for sharing so detailed.

  4. Making this today. Thank you

  5. awesome. gonna try this. thanx.

  6. LOVE LOVE LOVE! SO Excited!!! THANK YOU!!!!

  7. Great video. Thanks for taking your time to share.

  8. Oh wow! So excited to try this. I've been doing sour dough but this is so cool! Plus this wax cloth! This was

  9. Never heard or used Xanthan Gum , gonna have to hunt for that ..

  10. 14:33 Love that CAST IRON wow…haven't seen one of those in years.

  11. Without a Blender, how long would it take , to make manually ? 4 hours ?
    lol
    16:30 Ever cool….wax cloth…love it 20:04
    17:00 Love that tip about stale bread > croutons>> bread crumbs
    love using our bread crumbs (left over bread) in our hamburger mix

  12. dang….if only i could make this vegan it would be perfect and cheap. im vegan AND gluten-free so its hard for me out there

  13. I just tried this and I love it! Thank you so much for sharing. I used Bob's Red Mill gluten-free baking mix for this first loaf but I'm working on making your diy baking mix. Looking forward to making many more loaves in the future : )

  14. Does this bread freeze well? Does it taste the same as a fresh loaf after it thaws?

  15. Whoa, that looks light and delicious. I have used Pamela's gluten-free mix before, but yep, SO expensive. I'll be trying this, for sure. Also, LOVE the wax wrap. I have the organic beeswax pastilles that I use for my lotions and balms, and lots of cotton fabric. I'll be putting the two of them together today. Thanks, Jaime!!

  16. Hello, I was wondering what you use instead of foil for baking casseroles etc?

  17. hi where do I find your flour video to get the GF flour recipe?  Thanks, Deb

  18. I made the GF bread today. Soooo delicious. Have my cloth in the oven with the wax going on it to have my bread wrapped in a jiffy.! I'll send you pics if I can. 👍🏼

  19. Since the early 90s when grains etc became GMO most reactions to gluten are because the GMO grains are saturated in pesticides. Try organic flour and you may find that you do not have a problem with gluten. Medical community does not address or test for this as they just blame it on the gluten rather than the pesticide's in the GMO foods.

  20. I have an issue with yeast, I can't eat yeast and have been searching for a recipe to make bread without yeast. All those breads were hard as a rock, especially in the stomach! I stumbled across this and used it as kind of an inspiration and base to try again… delicious! Thank you!

  21. Did it fall in the middle because you opened the oven door to show us how well it had risen? Do you have a cooling rack? to allow air to flow and heat to leave all sides at once? Guaranteed success for all baked goods.

  22. I tried a flat bread version (no yeast) of this recipe just in the frying pan.
    Turned out okay although a bit chewy. Has to be used in 24 hours or it gets rock solid even under a tea towel. 15 seconds in the microwave softens it back up.
    I'm going to try different ratios.

  23. Made the bread flour, and getting ready to mix up the ingredients for this bread. Trying to decide whether to use my food processor, which is kinda small, or my Ninja blender. I did us the Ninja to grind my flour mix, it didn't get completely to a powder, so… let's see how it does with a little texture.

  24. Thank you for this video. Going to make the beeswax wrap as well. Love that idea. I make my own deodorant thanks to you, and have always made my own skin care, laundry detergent, etc. Happy Easter.

  25. I watched your gluten free flour mix video first. I see that you added oats again, is that on top of the oats already in the mix? also, when do you use the mix as is without adding extra oats? Thank you!

  26. This is my kind of baking. Thank you so much. I couldn't afford gluten free baking the way it was going anymore. Can't wait to try this bread recipe. Substituting corn starch for the tapioca starch. Hope it works out ok!

  27. Wonderful looking recipe. I love fresh baked bread. Here's a couple of great things to do with that stale 6 day old slice:

    1) cut it into 3 strips and toast it in the oven. Then add some olive oil to a bowl and a good balsamic into the oil then you dip the toasted sticks in the olive oil and balsamic.

    2)pan fry in olive oil and sea salt until light brown and serve it with chili, beef or pasta dishes. Its kind of like garlic bread without the garlic. I've even had sourdough bread fried that way and all breads turn out well that way for me, even stale. I got served those ideas at a fancy restaurant in the past and I've been doing it ever since for years now.

  28. hi i have IBS and i have tried GF and lost a lot of weight, but it still won,t work my diet is terrible as my condition is still no better. thank you for replying to my comments in other videos.

  29. Hi Jaime! I just found out I may be gluten intolerant. I am so happy to find your channel, especially your videos and recipes for GF flour and bread! I am curious if the one minute oats will work in place of grinding the rolled oats? Also, thank you so much for sharing your information! 🌸

  30. did this with my oats and it didn't really rise, didn't give in though, next loaf I substituted the oats with brown rice (only in the making) best gluten free bread I have ever had, never mind made, oh and I did it in my bread maker too….thank you so much x x x

  31. Tried making the bread. It came out soggy. I used rice flour as I had it. could that be the reason?

  32. I just made the cloth thing you wrap your bread in, twice. My first time turned out really bad! Second time turned out great! Thanks!! Tomorrow my daughter and I are going to attempt to make the flour and then the bread!!
    I saw in your canning butter video where you had French type bread, did you make that too? Is that gluten free? If so, can you do a video on that?

  33. I due the same but a baking soda also and yes use up that bread, garlic butter on the bread in the oven is awesome too!

  34. I love this ! I'm going to try it! Thank you for sharing!

    Also on a side note you should at some point come up with a little bloopers reel !!!

  35. Could this bread recipe be used in a bread machine on the "quick bread" setting?

  36. Thank you so much for sharing your recipe. I am so sick of spending $6 for a tiny loaf of not very good bread. I made it tonight and it's great and easy to do. I also really enjoyed your casual way of measuring. I like to do it that way too

  37. Jenny Can Cook (Jenny Jones) said that there was a kind of baking POWDER that doesn't have aluminum in it. Are you using a kind that doesn't have it, too? If so, what is the brand?

  38. Thank you for the video!

  39. I might try yours. My favorite one so far gluten free is Gluten-Free Bread (without Icky Gums!) on instructables website.

  40. I am finally getting to sit and watch a lot of your videos. I too am extremely frugal. Nothing goes to waste in this house! Its nice to see others doing the same and sharing ideas. Thanks

  41. Hi, I made a loaf and its gummy inside. I cooked it to 210 degrees. Any suggestions?

  42. Love your GF flour mix…My first attempt making the bread, it went flat on me. But it is super yummy. I think it is because I took it out to check it too soon, and it stuck to the bottom of my bread pan. Planning on getting a cast Iron bread pan in the future.

  43. Thank you for sharing, my son and I are gluten free so thank you for all the tips, that waxed cloth is very cool!

  44. This may seem like a silly question, but what's the point of the waxed fabric you made at the end of the video?

  45. Thank you for the video. What do you think if I substitute the flour mix with just coconut flour? Do you think it will still work or I need to use the flour mix for the structure of this bread?

  46. Can't wait to make the waxed cloth. Didn't know it was so simple to do!

  47. Any tips to flip this recipe to Vegan and Gluten free?

  48. I want to try this in my Solavore sun oven when it gets here next week. Judging by your temperature for cooking I may get away with it. What do you think Jaime? In Australia the gluten free bread costs a lot, like yours, so if I could make my own flour that would be great.

  49. Where do I find your Gluten free flour recipe? Thanks!

  50. I can't have oats and I figured out that I can use sorghum flour instead of oat flour. What would work to replace the oats you add when you are making your bread? Would quinoa flakes or something else work?

  51. Love your videos thank you for all you do… (Friendly note though that's not a blender it's a food processor)

  52. Thank you! I can't wait to try this recipe! My daughter buys Udi's bread for my grandson ~ $6 a loaf and it's hard as a rock!

  53. I really enjoy your vids, just found you recently..you have a calming presence. Love your knowledge base and your presentations are easy to follow. I am learning from scratch..bottom rung of the ladder and you really make learning worry free. Love your pantry, do nought have one..yet, but I am feeling inspired to move forward with being more sustainably independent. I am glad you are here in my life and I thank you sooo vera much fore all that you do..really

  54. I have my very first loaf using your fabulous recipe, Jaime, in my Solavore Sport solar oven outside in full sun right now! I am in Australia and have had my new oven for less than a week and I love it so much. By the time it is cooked and tasted I shall edit this and tell you how it came out. 🙂 Ok, I made my loaf and whilst I felt that this would be a very nice tasting bread I have found out that it is an absolutely delicious bread, Jamie! I's day that the butter, egg and oats plus your quantity of Himalayan salt really add to this so it is like a cross between bread and a scone in flavour.. I baked in the Solavore solar oven for one hour 10 mins and it has the most glorious rich golden crust. This is my second solar oven bread bake. The fist was purely experimental and was Orgran (Italian brand manufactured in Aust) but had not much flavour and I only liked it toasted. Your bread is a winner for me and is the one I shall be making from now on. So good. Thank you!

  55. Awesome video☘️😊💚

  56. Liking your channel! So, do u know if I can make that bread or any bread with mix gf flour using homemade fresh yeast ? Thanks

  57. What to say that nobody said before. But I want to tell you, this is a "sin" bread, I can't stop eating. Easy to make and so good to eat. Thank you.

  58. Score once again I’m catching up on all your videos excited to try this recipe with my family. Question while in your pantry what are your ball canning lids stored on? Neat solution to my lid issue

  59. Thanks gonna try that love it❤️

  60. We tried this recipe last week and it's so good! I have to make two batches this week because we both loved it!

  61. Wonderful video. I do not need to be gluten free, but I free better with less gluten. I like making my own and you have given me the idea. I am also a practical cook.. Great recipes. God bless America, with people like you, America is becoming great again.

  62. Could I use a mixer rather than processor? Or does the cutting blade do something a mixer can't? Thanks and excited to try!

  63. Do you use your gluten free flower to make pasta it would be a good video if you do

  64. So i am new to baking bread. I tried your recipe and had a bread explosion the oven while rising. The mixture got so big it leaked out of my pan. So my question is what would have made it rise so much? Love your channel.

  65. O. M. G. Just found your channel and I’m in love. Great recipe. Gonna try. Big ups on the waxed cloth as well. You have great camera presence! Blessings!!

  66. How long does the wax cloth last and how do you clean it, Thanks!

  67. I was skeptical about the recipe but it was WONDERFUL!!!! It was so good I made your recipe for gluten free flour! I love your video’s and your new property but. . . I would miss your kitchen!!!

  68. Thank you for sharing how to make waxed cloth. It's just the solution I needed for our homemade bread!

  69. Thanks Jamie. I'll try this. A counter top oven might be more economical than heating a large oven. I'll be buying one, soon.

  70. i can't have yeast

  71. Thank you for shearing your expensive, experience information it's a good comfort.

  72. Thanks Jamie, I'd love to try it, I love the texture and sound while you were cutting it, looks promising. Thanks!

  73. I love your videos!!! Thank You for all of your tips. I think you're awesome!!!! Please keep your videos coming. 🙂

  74. Hi my name is Nicole and I just wanted to say I love your vedios. But I was wondering when your family is going to build your new home.

  75. VERY GOOD RECEPY EVEN AT 12000 FT ABOVE SEA LEVEL!!

  76. My son has autism…a lot of autistic kiddos do better on gluten free…but so expensive

  77. before I try this I like to know if it gets dry the next day as the GF breads I tried all dry the next day and day after is unedible unless we microwave it or toast it

  78. How did you make garlic powder?

  79. Do you have an non-oatmeal mix? I can't have oatmeal (as well as the other why, rye, & barley).

  80. I am in love with you!!! You have taken the overwhelming feelings out of everything! I'm a visual learner and actually seeing how to do these things is priceless! I am SO less overwhelmed now!

  81. Wont the hot water kill the yeast

  82. I'll try making this .But why glutton free. love the videos by the way.

  83. Hello, thank you so much for the GF flour and bread recipes!!! The bread came out amazing!!!, The two videos confused me on the use of Xanthan gum so I omitted it from the flour and just added to the bread. Was that what you meant? Do you ever ad things like sesame seeds etc? There are a couple of beewax cloth recipes out there that use powdered rosin and jojoba oil. Soon to try that out. Keep up the great videos I have learned a lot.Susan

  84. I get really concerned when I don’t see things measured especially in baking. A little bit of this, a little bit of that does t work all the time because to much of baking powder will leave your end product bitter or the crust will taste bitter because I’ve don’t it before. Scooping flour straight into the cup will make your bread dense and makes a big difference. I’ve done several recipes that’s Gluten Free and I’ve noticed when baking powder is added along with yeast it’ll leave big wholes in your bread and the bread will collapse when cooled and baked.

  85. Hi Jamie – love your channel. You've inspired me to buy a pressure canner and build a pantry! Quick question – what is the name of the bulk store you purchase your yeast from? Regards from Parry Sound, Ontario, Canada 🙂

  86. You measure and cook like I do! I subscribed.

  87. I tried this the whole way, blending my own flour. I’ve already sent this on to my son. Thanks for the recipe:)

  88. My family loves this bread…even those who aren't gluten-free. One loaf is never enough. Today, I wanted a sweeter bread so I added ~2 heaping tbsp raw honey to the yeast, followed the rest of the instructions–adding 1 tsp vanilla extract, topped it with cinnamon and brown sugar, and baked. It turned out delicious! Your bread recipe makes such a wonderful base too. Have you made other variations of this recipe?

  89. Would you do a "how to" video for the "mother starter" for gluten free organic flour based sourdough?

  90. I have to be gluten free too! Going on 7 years now! Thanks you so much for making this video

  91. I just tried your bread recipe and LOVE IT! Thank you so much for sharing. I am so tired of spending a lot of money on prepared gluten free bread that I really don't enjoy. Your bread recipe is a blessing to me. Thank you so much.

  92. Omg this bread tastes delish! You mentioned it was quick…easy…and not pretty. You forgot to say it was freaking yummy!

  93. I’ve been GF for 29 years. I can’t wait to make this recipe. Thank you so much for your work! ❤️ You’re a great teacher.

  94. I’m on my third week gluten free and miss bread so much! Thank you so much for sharing this recipe! Your so cute!

  95. What a great video, I've only been GF for a couple of weeks and am struggling to find a bread recipe thats edible, I've had some disasters. I love the way you cook. Until now I've always eyeballed my ingredients cos I'm used to making things but this gluten free carry on is something else. Thank you for the tips. I'll let you know how it goes xx

  96. Hi u added hot water.will it kill the yeast.tks

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