Gluten free is definitely a different texture and style of bread. It’s the gluten that gives the bread the bounce. So it’s usually flatter and crumbly without it. But so much better for your body! Enjoy!

Thanks so much for your quick reply, Kent! I’ll give it another go with a new pan as well and let you know how I made out. I’d love to not be buying store-made gluten-free bread 😝, so I’m happy to try again. Much appreciated.

When we make it, it’s not wet like that. It’s strange that it fell during baking, we’ve never encountered that. It could have something to do with the grain, maybe yours didn’t have as much gluten, but it does sound like there wasn’t enough of it if the batter was too wet. This is our regular recipe and the other comments we’ve received show that it worked for others, so I wonder what could have happened? Maybe you could try it again and it would work better. The crumbly part tells me there wasn’t enough gluten, but that could have been because the ratios were off. I hope it works better for you next time. Thank you for the feedback!

I’m only saying this to determine if I did everything properly or made mistakes. I’d love your feedback and appreciate you sharing your recipes with us.

Hi Marsha,
My wife does double it and it works fine for her. Thank you for trying the recipe. So glad you liked it!

We are trying ancient grains for bread making at home for the 1st time. I like easy recipes with the fewest ingredients. This was perfect. My grandkids really enjoyed the bread, so I’ll be making this weekly for them. I used half hard red wheat and half soft white wheat that we grind ourself. My question: can you double this recipe and still get great results? Thx for sharing

Hi! Thanks for checking out the recipe. It’s not sweet like sweet bread or a muffin, but it’s slightly sweet as most bread contains a little bit of sugar. If that makes sense?

So glad you liked it. Thank you for checking it out!