I am so happy that I ran across this wonderful cooks web site. This is the first time I’ve been able to make the gluten free bread in my bread machine/oven and have it turn out, perfectly.

But, I must say that I made a royal pain in the you know where mistake with all of the other times trying to make gluten free bread. You see I’ve been making homemade white bread for decades, and this gluten free bread was kicking me up and down the street big time!

I was beginning to think there was an ingredient missing somehow from the recipes I was trying, so I went back over with a fine tooth comb searching for the reason this was so difficult for me. I kept thinking that this shouldn’t be so hard to accomplish ~ After all it’s just bread without the gluten…Woozers that gluten is an amazing thing when it comes to baking breads.

So, the journey into my own stupidity began… I call a spade a spade (taught to me by my grandfather) and I’m not afraid to admit my blunders and this is a huge one. When I found out what I’ve been doing wrong I had to sit down on a chair and look at the bag of Xanthan Gum, laughing my fool head off.


That’s right I bet you can see my blunder straight away! My eyes (poor as they are) looked at the bold lettering for Xanthan Gum and thought woozers that’s a huge bag (I thought while standing in the baking isle in Wal-Mart) when I’ll only need a tablespoon or two in each recipe.

That thought should have alerted me to my mistake, but oh…. NO… this brand new newbie at baking gluten free products was not alerted in the least.. My first thought was they were making this process very expensive. Silly me…

What I missed all together was the All Purpose Flour blend at the top of the package…I’m still laughing at my mistake after researching many video’s where they are telling me the addition of the xanthan gum is a very important ingredient because it will allow your bread to be bendy like real bread, instead of bricks without it.

So, when attempting to put all of the ingredients together and let me tell you there’s a lot of ingredients…I’d take a tablespoon out of this bag above thinking this was just xanthan gum, thinking to myself, “How on earth can I use all of this up, before it expires?”


There, there now I’ve vented about my stupidity…Deep breath and move on with me….

I found this wonderful web site that offered a wonderful video for making the gluten free bread.

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Here’s the recipe from this site above


4 cups Brown Rice Flour Blend

1 tablespoon xanthan gum

1 tablespoon gluten-free egg re placer

2 teaspoons salt

1/2 cup powdered milk

3 large eggs at room temperature

1/4 cup butter at room temperature

2 teaspoons cider vinegar

1/3 cup honey

1 package (2 1/4 tsp.) active dry yeast (not instant dry yeast)

2 cups warm water


1.  Spray cooking spray into two 8-inch bread pans.

2.  Add the yeast to the 2 cups of warm water and stir until mixed. Set this aside to activate while you mix the rest of the ingredients.

3.  Mix the flour blend, xanthan gum, gluten-free egg re-placer, salt, and powdered milk together in a medium-size bowl and set aside.

4.  Put eggs, butter, vinegar, and honey in a bowl of your mixer. With the paddle attachment, mix together for about 30 seconds. The butter will be chunky, that’s OK.

5. Add half the dry ingredients to the wet mixture in the mixer. Mix just until blended, and then add the remaining dry ingredients and mix for another 30 seconds, until blended.

6.  With the mixer on low speed, slowly add the warm water and yeast mixture, then turn the mixer to medium-high speed and beat for 4 minutes.

7.  After the 4 minutes your bread dough should resemble thick cake batter.

8.  Spoon the dough into your greased bread pans. Dip your fingers in water to smooth the top of the dough, if desired. Set aside in a warm place to rise for approximately about 50 to 60 minutes. While dough rises, preheat oven to 375 degrees.

9.  When the dough has risen to about an inch above the top of the pans, place the pans in your preheated oven on the middle rack and bake for 45 t0 55 minutes or until the bread’s internal temperature reaches 200 degrees with an instant-read thermometer.

10.  Remove the bread from the oven and let cool in pans for 10 minutes. Then remove loaves from pans and place on a rack to cool.

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So, after returning from the Bins & Bins store where I knew I could purchase the xanthan gum. The different flours have to be refrigerated after you bring them home. I wonder about this since the flour in the store are in those clear plastic bins ~ not in a refrigerated area…Hum…

Perhaps, they throw out the flour on a regular basis in the store? I must ask them about that…

So, before going to the store to buy the xanthan gum I took out of my fridge the flours and measured out what I needed, along with the eggs and butter too.. Before, making this gluten free bread all ingredients must be at room temperature!

I arrived home with a small tub of xanthan gum, ready to make some great bendy bread, instead of the bricks I’ve made in the past…

Insert Stupidity meter number TWO right here below…. 

My beautiful birthday gift ~ Red bread machine… bakes bread sizes, 500g & 750g loaves…

I thought making this bread in the bread machine would be easier than the normal way of baking. So, after adding in all of the liquids first, next came the flour. Upon, adding all of the ingredients to the bread machine pan ~ I noticed it quite full… at this point I should have aired on caution and removed everything and followed the above instructions….

I didn’t!   I set the bread machines setting 3 hours from start to finish…I checked the machine two hours in and all looked as if this was going to work in there. So, I began prepping for dinner during the last hour of the bread machine cooking cycle. Chopping vegetables to go along with the gluten free breaded chicken strips.

I pre-heated my oven for the chicken strips and added them to the hot oven, while steaming the vegetables feeling quite good about myself, until…….

I could smell something burning and thought it was just the oven because something beforehand must have fallen onto the foil liner at the bottom of the oven… I opened up the oven door expecting to see smoke from a few bits burning inside, but nothing….

Closed the oven door and continued with making dinner. The smell of smoke began to become stronger and I wondered if I was having a stroke smelling something burning. I checked the oven once again. nothing….closed the door for the second time…

Again, with the smell of burning I wondered why the smoke detectors were not going off, and really became worried about my own health… Then…..

I turned around to drain the vegetables and noticed big flumes of white smoke rising from the bread machine that was cooking behind me on the counter. Great Balls of Fire! I yelled out…

Running… (well walking briskly) to to patio door with my bread machine in tow I placed it on the deck with the lid open, while the rolling smoke escaped from inside. A few words I’ll not repeat here was heard just as I went back inside.

Quick thinking….I grabbed my oven mitt and went back outside after the smoke had finished laughing at my stupidity. I brought back inside the bread machine pan with the dough dripping along the floor. Alright, then I thought… I will not be made a laughing stock by this gluten free bread today!

I grabbed my bread pans from the cupboard and poured what was left of the bread dough into it and shoved it into the already hot oven and cooked it for 20 to 25 minutes. At which point I used the instant read thermometer and noticed the bread had reached 180 degrees, so back in it went. After 5 or so minutes I tested the temperature again and it was sitting at the prefect 200 degrees as called for in the recipe. Let is rest the ten minutes, and remembered in my rush I didn’t spray the pan before dumping the bread batter inside.

OH Well…. of course it stuck all around the 4 edges… No fault of its own, but rather mine was to blame. A metal spatula used for icing cakes will release the sides I thought.. working all around the edges I released the bread from the pan, now it’s time to see if the bottom stuck, of which it did.. Of course!

The long metal spatula slid underneath quite well, and out popped the amazing to say, “Perfect loaf of gluten free bread, as far as appearance goes. Now, it was time to let it cool completely, before even attempting to slice it…


I’ll tell you if you ever need to make gluten free bread this ingredients list when followed correctly works wonders. Even with my mishap with the too small bread machine and forgetting to spray the bread pan before throwing it into the hot oven  with our cooking gluten free breaded chicken strips ~ Turned out perfectly… After cooling and cutting the loaf, the gluten free bread was indeed bendy, felt like gluten bread, and tasted just like gluten bread. No gritty feel or crumbling… So, check out One Good Thing by Jillee

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Until next time




8 thoughts on “Jillee’s Gluten-Free Bread That Doesn’t Suck !

  1. That’s a real bread-making saga of legend, Laura!
    As for not reading the flour bag properly, we have all done that sort of thing.
    At least you learned from your mistakes, and the finished bread looks perfect.
    Best wishes, Pete.

    Liked by 1 person

    1. Pete, this quest for turning out perfect tasting gluten free bread is now complete and I’m smiling from ear to ear.. But, I must now master other gluten free products and that’s Buns.. Stay tuned.. 🙂

      Take care, Laura


    1. Arlene, well hello again hon.. It’s ME.. I needed to take a long winters break and thought I was not coming back, but I decided to return and try once again.. I’m so happy you found me so I can follow your beautiful heartwarming blog once again.. Thank you for the welcome back my dear.. Take care and have a peaceful Sunday.. hugs from Laura

      Liked by 1 person

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