Best gluten free bread to buy or bake

[Anonymous]

So tired of flavorless GF bread options. Any recommendations for bakeries or recipes?

The bread from Rise in Adams Morgan is ok, but to me can lack flavor and substance. I’ve tried their brioche as well as the heartier version with seeds. Their lemon bar, however, is beyond amazing

[Anonymous]

Check out the breads in "Canelle et Vanille Bakes Simple". My favorite is the oat milk and honey bread which I bake weekly, but the crusty boule and the everyday sandwich bread are very good as well. She also has recipes for sourdough breads but I haven't tried those yet - don't know if I can keep up with a regular feeding schedule etc.

[Anonymous]

Whole Foods sells GreenLite GF bread that you heat up in the oven. It’s in the fresh bread section. It’s really good. I also like the Whole Foods 365 GF sandwich bread and Trader Joes gf bread.

[Anonymous]

Schars sourdough!

[Anonymous]

I’ve been gf bread baking for 15 years and have been through 7-8 books and their methods. It can be frustrating because many of the books or blogs are tailored towards desserts/sweets and bread is an afterthought. I’ve settled on the recipes in the book “baked to perfection” and the authors blog “the loopy whisk.” Most of her mixes are tapioca and millet based, which for me is the best flour base for mimicking gluten bread. The dough isn’t too sticky and you can actually work with it. I havent had good luck with any of the nut flour or rice flour heavy blends. The dough is almost like a batter and is super sticky, then the bread is too dense.

[Anonymous]

Anonymous wrote:Check out the breads in "Canelle et Vanille Bakes Simple". My favorite is the oat milk and honey bread which I bake weekly, but the crusty boule and the everyday sandwich bread are very good as well. She also has recipes for sourdough breads but I haven't tried those yet - don't know if I can keep up with a regular feeding schedule etc.

Thank you! Just ordered.

[Anonymous]

Anonymous wrote:I’ve been gf bread baking for 15 years and have been through 7-8 books and their methods. It can be frustrating because many of the books or blogs are tailored towards desserts/sweets and bread is an afterthought. I’ve settled on the recipes in the book “baked to perfection” and the authors blog “the loopy whisk.” Most of her mixes are tapioca and millet based, which for me is the best flour base for mimicking gluten bread. The dough isn’t too sticky and you can actually work with it. I havent had good luck with any of the nut flour or rice flour heavy blends. The dough is almost like a batter and is super sticky, then the bread is too dense.

Thank you! Also ordered this one.

[Anonymous]

Anonymous wrote:Whole Foods sells GreenLite GF bread that you heat up in the oven. It’s in the fresh bread section. It’s really good. I also like the Whole Foods 365 GF sandwich bread and Trader Joes gf bread.

Thanks! I’ll look for those in the store.

[Anonymous]

Anonymous wrote:Schars sourdough!

That looks good!
Where do you buy locally?

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’ve been gf bread baking for 15 years and have been through 7-8 books and their methods. It can be frustrating because many of the books or blogs are tailored towards desserts/sweets and bread is an afterthought. I’ve settled on the recipes in the book “baked to perfection” and the authors blog “the loopy whisk.” Most of her mixes are tapioca and millet based, which for me is the best flour base for mimicking gluten bread. The dough isn’t too sticky and you can actually work with it. I havent had good luck with any of the nut flour or rice flour heavy blends. The dough is almost like a batter and is super sticky, then the bread is too dense.

Thank you! Also ordered this one.

There’s a whole step in the bread process where she recommend taking a little bit of the flour mixture adding water and heating it up and then letting it cool. Apparently it’s to help with shelf life so just skip that part and add all the water/psyllium husk mixture at once. I also never do the double rise.

[Anonymous]

Anonymous wrote:Schars sourdough!

Schars tastes like wet cardboard.

[Anonymous]

Against The Grain is the only mass market GF bread that I really like and can tolerate. Giant sells it. Schar’s in particular isn’t great if you have other common food sensitivities (legumes, soy).

[Anonymous]

Canyon Bakehouse sells frozen bread and bagels (at Giant among other places) that are actually pretty good. I also like the GF white bread from Trader Joe's. Supposedly, it's made by Udi's but it's a different recipe and I like it a lot better than the regular Udi's.

[Anonymous]

OP here. Thanks again for all the recommendations!

I was over by the Convention center the other day and wandered in to Seylou for tea. I had no idea that they sold a gluten free loaf. It is AMAZING. Even DH who doesn't have to be gluten free loved it.

It is tiny and expensive, and about the size and weight of a brick -- but still somehow moist and delicious w/o being at all sweet. It is like the old-school homemade hippie bread I ate growing up in the 70s. Paired w/Earth Balance spread it is absolutely heaven.

[Anonymous]

Anonymous wrote:OP here. Thanks again for all the recommendations!

I was over by the Convention center the other day and wandered in to Seylou for tea. I had no idea that they sold a gluten free loaf. It is AMAZING. Even DH who doesn't have to be gluten free loved it.

It is tiny and expensive, and about the size and weight of a brick -- but still somehow moist and delicious w/o being at all sweet. It is like the old-school homemade hippie bread I ate growing up in the 70s. Paired w/Earth Balance spread it is absolutely heaven.

You slap hydrogenated oils on your bread?