This video is the best among many! The narrator offers the exact ingredients and discloses the importance of weighing their measurements as part of the GF baking process. The nice and easy background music doesn’t compete with the narrator, making the absorption of the information pleasant and easy to understand.

@wellfedbaker1456

2 ай бұрын

Wow, thank you!

Wow! I learned a lot with this video! Making bread is an act of love!

@wellfedbaker1456

3 ай бұрын

It really is!

Looks really good

@wellfedbaker1456

3 ай бұрын

Thank you!

Thank you What size of loaf bread you use? How I know which size should use? If my recipe is 2 cups or 3 cups?

@wellfedbaker1456

18 күн бұрын

hi, the recipe calls for a 1 pound loaf pan, which is a standard size bread pan. They are normally sold as 1 pound or 2 pound sizes. There is a link to the pan I use in the video description.

Is there a substitute for potato starch and does the baking tin need holes in the bottom? Thanks.

@wellfedbaker1456

3 ай бұрын

I haven't tested it, but cornstarch should work in place of potato starch. It's a 1 to 1 replacement. The holes in the pullman pan do help the bread bake more evenly. If you don't have them you may just notice a difference in the inside texture and you'll definitely want to make sure to remove the bread after a few minutes of cooling so the bottom doesn't get moist.

@krai1421

3 ай бұрын

Thank you! I'll try this out.

Hi, it looks good, but I don't like eggs in a loaf of bread. Can you tell me how to change the recipe when I take away the eggs??? Thanks for answering. 😊😊😊

@wellfedbaker1456

Ай бұрын

Hi, if you visit the recipe post (wellfedbaker.com/best-gluten-free-sandwich-bread) it has thorough instructions on substituting for the eggs. :)

This is by far the best gluten free bread I ever made. Thank you so much for this video. I was wondering if there is a way to keep that same day freshness throughout the week. I find, like all gluten free bread, the next day when trying to make a sandwich, the whole thing disintegrates in my hand and the filling left in my hand while the bread is in my lap LOL Any solutions for this?

@wellfedbaker1456

2 ай бұрын

I do find it's softest the day it's baked or the first day after (soft enough to eat without toasting). After that I usually toast it like I would with store bought bread. I usually keep mine in a bread bag and put it in the refrigerator or just use what I want right away and freeze the rest to try to keep it fresh longer. It will still dry out a little over time. Gluten free bread just doesn't tend to last as long as regular bread.

This looks amazing!! No more small pitiful GF sandwiches!

looks good but curious how expensive a loaf of bread is with this technique?

@wellfedbaker1456

2 ай бұрын

I can buy all of these ingredients for about $20 and it's enough to make 3-4 loaves of bread. So, they are a little less than the cost of a store bought loaf of gf bread and the homemade one is twice as big.

Hi what flour can I used instead of sourgum flour.... can i increase the rice flour... thanks

@wellfedbaker1456

2 ай бұрын

I would recommend using equal weight of gluten free oat flour.

@lizmohammed8052

2 ай бұрын

Thanks very much, I'll let you know how it turns out 💓☺️

Again complicated just want simple feduup with a bunch of ingredients every one declares best bread but. Too much stuff involve, have to keep looking

@wellfedbaker1456

Ай бұрын

Sadly all of those ingredients are needed to mimic wheat flour, that's why all of the recipes you see are complicated. If you're looking for easy, I recommend trying one of the premade gluten free bread mixes - I like the Bob's Red Mill brand. It's simple like making a cake from a box, the bag tells you exactly what ingredients to add to make a perfect loaf of bread.