I love this bread! I use a flour blend of 4 pounds masa, 3 pounds Goya rice flour, 2 pounds cornstarch and it is delicious. I accidentally added 2 and a half tbsp sugar instead of 1 one of the times I made it (added a sprinkle of extra salt to balance for the yeast) and it really improved it to give it the flavor it was missing. It browned sooooo much better that way too. It pulls from the edge of the pan and the top stays relatively flat. I bake it on the 2 pounds setting, dark crust to ensure it gets done in the middle, as it didn't get cooked fully the first time I made it. I use the Kitchenarm machine, gluten free setting.If I slice while it is cooled but fresh I get 8 slices, which each equal about 2 slices of storebought bread nutritionally (around 40 carbs for 1 homemade slice). The knife gets sticky when you slice. It stays fresh for a few days. Not too crumbly. Good plain or with butter. Toasts well. This is my recipe forever. I thought about trying new ones but there's just no need to do so.
Super easy and yummy! I agree that it is more of a cake-like consistency, though. It is great to find a gluten-free dessert that was originally that way. I loved having the almonds throughout the cake, it gave it a lot of texture. I might add cinnamon or cloves next time. This is open to a lot of variation and add-ons.
Yummy Yummy Yummy
This was great. I used the Splenda baking blend and my family can't get enough of it. I don't bother sifting the ingredients; I just use a fork to stir. I've sifted and I can't tell a difference. It's a little time consuming, but definitely worth it.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.