Save time with this new gluten-free, vegan bread machine loaf recipe! The best part of this creation is not having to warm up your whole house by turning on your oven! It is ultimately the best way to bake in the warmer months!
Now, get your bread machine out of your pantry, dust it off and print out this recipe! It might become your new favourite go-to bread recipe!
If you know someone, with allergies or food sensitivities, that avoids the top allergens like egg, dairy and wheat/gluten, this recipe could be perfect for them! Please share it!
Gluten-Free Vegan Bread Machine Loaf
You might wonder why another gluten-free, vegan bread recipe—right? Well, the answer is simple. Everyone needs at least one fantastic bread recipe they can make over and over again. Plus not everyone wants to learn how to make more intricate recipes like sourdough bread.
This particular creation is fantastic because you simply plop the dough in the bread machine pan and bake it! Of course, you will need to let the dough rise a little before doing so 😉 See the recipe instructions to read just how simple it is, or watch the YouTube video tutorial below!
Within 70 minutes of baking the mixture, you magically transform the dough into a no-fuss loaf that you and your family can enjoy!
Oven Baking Option
Can you bake this loaf in the oven? Yes, of course, you can! As one loaf, baked at 450° F in a regular bread pan, I’m guessing that it would take about 45 to 60 minutes to bake.
I haven’t tested this method with this bread recipe yet, if you do try it before I do, please let us know what worked for you in the comments below.
YouTube Video Tutorial – Part 1
Watch this video to see just how easy this recipe is to make!
The Best GFV Bread Machine Loaf
It’s fun to see the differences between the loaves that contain more yeast and water. The loaf in the middle is clearly too dry.
Please note that the addition of plant-milk (loaf on the left) really did improve the flavour of this bread recipe. Although, in a pinch, it could be made with just water and still be pretty good.
And, even though the loaf on the right looks like it would be the best, it wasn’t my personal favourite. It contained a little more water and felt slightly gummy and was a tad under-baked. This was the only loaf that was set on the whole wheat setting (mix/rise/punch, etc.), as opposed to only being baked in the bread machine.
The loaf on the left was the winner in my opinion. It had just enough hydration, wasn’t gummy at all, tasted amazing and baked up beautifully every single time I tested it!
Bonus Video – Part 2
Bread is Life!
Most people we know enjoy bread daily, in some shape or form. For many—Bread is Life! Many types of doughs are beautifully baked and gobbled up all around the world each and every minute! For some, it is the vehicle for each meal, it’s used to wrap, scoop and dip—bread is so perfectly versatile!
But imagine if all of a sudden you or a loved one couldn’t eat bread anymore! Well, at least that’s how you might feel when initially recommended stopping the consumption of gluten/wheat or other top allergens.
If you’re reading this now, this might apply to you because of allergies, food sensitivities, celiac disease, autoimmune diseases, or simply to improve other health conditions.
Don’t worry, eventually, when you feel better, there are often other bread-like options that can be considered—just like this recipe. And, if this one doesn’t work for you have a look at the other bread recipes on Fresh is Real.
More Bread Recipes
Fresh is Real is known for its allergen-friendly bread recipes just like the ones listed below. Some are grain-free, rice-free, yeast-free but if you can’t find what you’re looking for, please reach out to me and let me know as I would love to create one just for you!
- Yeast-Free GFV Bread
- Basic Yeasted Dough GFV
- Buckwheat Sourdough GFV
- Simple Sorghum Sourdough GFV
- Grain-Free Bread GFV
Beginner Recipe
If you’re familiar with Fresh is Real, you might already have seen some of the sourdough recipes on this blog. Even though gluten-free, vegan sourdough recipes are amazing, they can be intimidating to some to try.
This beginner recipe bread machine loaf will be simple to prepare and bake. You basically have to mix all the ingredients together, let the dough rise for a few hours and then you will use your bread machine for baking the bread. And that’s it!
Another Breadmaker Recipe
I did find another Gluten-Free Vegan Bread Machine/Breadmaker recipe by the Free Form Fairy that you could try! It includes similar ingredients.
Recipe: freefromfairy.com/gluten-free-vegan-bread-recipe-for-a-bread-maker/
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Previously on FiR
If you haven’t seen it yet, have a look at my Avocado Dip recipe! Print it out now, as you will want to make it for any special occasion that requires a creamy nutritious dip. It’s also an amazing dressing and vegan mayo.
This is a safe dip/mayo/dressing recipe to make for anyone avoiding the top allergens.
| 👩🍳 🍞 Good Food Cooking School 🥖🍪 | |
| If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity. I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you! |
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ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.
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Gluten-Free Vegan Bread Machine Loaf
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour + 25 minutes (+ 2 rising time)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bread Machine
- Cuisine: Gluten-Free, Vegan, Plant-Based, Allergen-Friendly
- Diet: Gluten Free
Description
A perfect egg-free, gluten-free, dairy-free and allergen-friendly bread machine recipe that will make prepping and baking your next yeasted loaf a breeze!
Keep in mind that all bread machines are different, so you might have to play around with your settings. In all the methods I’ve tested using the bake only setting on mine created the best loaf!
You won’t need the bread machine mixing paddle for this recipe. Only use the bread machine for baking your loaf.
Ingredients
1 cup buckwheat flour (120-130g)
1/2 cup white rice flour (70g)
1/2 cup brown rice flour (70g)
1/2 cup tapioca flour* (60g)
1/2 cup potato starch (70g)
1/2 cup seed or nut flour** (50-60g)
1/2 tablespoon fine grey sea salt (8g)
1 tablespoon organic coconut palm sugar (or maple syrup) (10g)
2 tablespoons whole psyllium husk (14g)
2 teaspoons active yeast (10g)
1 cup warm water*** (240g)
1-1/4 cup homemade hemp milk**** (300g)
Instructions
Step 1
Before you start, you can watch the bread machine loaf video tutorial. And, make sure to measure and sift all the dry ingredients before you begin. This step is essential to avoid little clumps of starch or flour in your loaf.
Step 2
Combine the warm water, yeast and psyllium husk in a large bowl and gently mix. You can wait 5 minutes or proceed to add in all the remaining dry ingredients. Again, to make sure that all your ingredients are well sifted, you can place a sieve over top of your mixing bowl and, one at a time, add the dry ingredients. Remove the sieve and gently mix the ingredients. Add 1 cup of hemp milk to start and continue to mix until all the dry and wet ingredients are well incorporated. We don’t want to leave any dry bits of flour at the bottom. Add remaining 1/4 cup of hemp milk if your mixture is still a little dry. Finish mixing until well mixed in.
Step 3
You can let the dough rise directly in the mixing bowl (that’s what I prefer) or transfer the mixture to the bread machine pan. Make sure to scrape down the sides of the bowl, cover your bowl and let the dough rise in a warm area for 2 hours or until the dough has grown to over an inch in height or even doubled in size.
Step 4
Once ready to bake, gently transfer the dough to the bread machine pan, if it isn’t already, and bake it for at least 1 hour and 10 minutes. You will use the bake-only setting on your bread machine.
Step 5
Your machine should beep when the loaf is done baking. Once the bread is ready, you will need to remove it from the pan and let it cool completely for a few hours on a cooling rack. Slice and enjoy!
Storage Tip
Once cooled, this loaf will keep well wrapped in a clean tea towel for one day. You can slice and store the rest in the refrigerator for up to five days or freeze the leftovers to save them for longer.
Notes
*Arrowroot starch flour is an excellent substitute for tapioca flour.
**I’ve tested organic raw sunflower, pumpkin, and Baru seed flour and have also tried almond meal flour. Only use almond flour is you are not allergic.
***For the best bread, please use non-chlorinated water. Filtered and spring water works best.
****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make your own hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.
I’m doing your recipe ATM for the 2nd time and was wondering if this is generally a wet-ish dough?
I’m using almond milke from store, and almond flour for the “seed flours”. Last time I used 10g of coconut sugar.
It was really yummy, the taste was pretty good a bit weird as I’m not used to buckwheat but I’ll get used to it. The bread came out a bit gummy/sticky how can I fix this?
This time I’m using same almond flour/milk but changed the sugar to maple syrup to see if there’s a difference. I added a bit more brown rice flour while mixing. Guess I’ll see how it bakes.
View CommentHi Sarah! Does your almond milk contain gums or carrageenan? If so, it could add to the gummyness factor. Is your buckwheat flour light or dark? The darker buckwheat is delicious but can taste stronger if you’re not used to it. If the texture of the bread is too wet, try decreasing the liquids by a little bit to see if it helps. Did you mix by hand or try a mixing setting on your bread machine? I have a lot more experience with bread machines now, and can guide you if you want to try making the whole recipe in your bread machine.
View CommentI have an intolerance to rice. What can I substitute for the white and brown rice flour?
View CommentHi! Sorghum, millet, GF oat are good options. You could consider increasing the buckwheat flour by 1/2 cup and replacing the other 1/2 cup of flour with something else other than a rice flour.
View CommentThis is far and beyond the best egg free gluten free bread I have tasted so far. I made it this evening and ate 1/3 the loaf. I think I am going to need to experiment with the liquids a bit to dial it in, but it was tasty! I was wondering if you have tried this recipe as rolls or buns?
View CommentHi Amy! Thank you so much for the rating and feedback! The Soft Gluten-Free Dinner Rolls recipe might interest you. Very similar ingredients: https://www.freshisreal.com/soft-gluten-free-dinner-rolls/
View CommentI tried this today and as always it was a total fail for me. I don’t know what I’m doing wrong when it comes to making bread. I measured using my kitchen scale to assure the amounts were right. Did the sifting. The problem for me always seems the same. No matter what my dough never rises. I even placed it in the oven where it stays warm since it’s summer and the AC is on in the house. The bread came out dense and it doesn’t seem fully cooked in the bottom middle. Ever since going GF I just cannot make a decent bread.
View CommentHi Tracie! I’m sorry you didn’t have much luck with the recipe. Do you know if your yeast was as fresh (not expired)? How does it smell? I keep mine in the fridge to keep it fresh for longer. It can go rancid when stored in a pantry, especially in the warmer months. As for the rise, did you use warm liquids or cold when combining your ingredients? How long did you let it rise? Was your dough mixture too dry? Did you modify any of the ingredients? Did you use store-bought or homemade plant milk? Let me know so I can help you troubleshoot.
View CommentI have made this loaf twice now. I have had to make adjustments, and I am still making adjustments, because I live at almost 5400 feet elevation. I couldn’t eat the first loaf because it rose too fast and then crashed. I am eating the second loaf and the flavor is excellent and the crumb is good, but a bit doughy. I am going to reduce the liquid some more before I make it again. The crust is the problem it is very crunchy and hard to cut and eat. Is there something I can do to make the crust softer? Thank you this is the best gluten-free bread machine loaf I have made.
View CommentHi Vicki! Great job for troubleshooting the recipe in your baking environment! It’s interesting that your crust is super crispy as when I bake in my bread maker, I always find the crust so pale but it does bake up pretty soft. Does yours get very dark? You could try brushing olive oil towards the end of the baking process to see if it helps.
View CommentHi Chantal, can I substitute 1 cup of sorghum flour for the 2 rice flours? We have multiple intolerances here, rice being one of them.
View CommentAlso, is it possible to reduce the amount of sweetener and salt?
Thanks,
Tracy
Hi Tracy! Yes, using sorghum flour to replace both rice flours should work. As for reducing the sugar and salt, I’ll leave that up to you. You can cut the sugar in half if you prefer or leave it out if you must. As for the salt… bread without any salt will make your loaf taste pretty bland. if you want to experiment by reducing the salt in half, go for it!
View CommentI love this recipe! I received a bread machine as a gift and it only came with one GF recipe that contained dairy and eggs. I not a baker, that’s for sure, but I just finished my third load using your recipe and they have turned out great every time. Except for the buckwheat I have played around with subbing out the other flours. I have used sorghum, white bean, and even made flour from sunflower seeds in place of the almond meal. Thank you so much for this recipe. I see you have sourdough recipes too. Can I also bake the sourdough in my bread machine?
View CommentHi Toni! I’m so happy that this yummy bread recipe has been working out for you! As for GF sourdough bread, you can definitely try making one in your bread machine although you will have to play around with the settings on your machine. If you’re not sure what to try because GF sourdough bread is very different than wheat-based sourdough you could also consider using your bread machine to only bake your loaf. I’ll be sharing a new GF sourdough bread recipe soon and it would be a perfect dough amount to bake in a bread machine. I might try it and will let you know how it goes!
View CommentHi Chantal, I was so excited to make this bread but my bread machine doesn’t have “only baking”. Does have the option of gluten free. Would be possible to use that one instead? Thank you
View CommentHi Vera! Thank you for reaching out! That is strange, but I guess all machines are different. You can try the gluten-free setting on yours, but it will most likely mix, rise and then bake the dough for you. Don’t forget to attach the paddle if you try. If you don’t mind experimenting, it’s worth a try!
View CommentI’ve made this recipe a few times before with okay results. It wasn’t until this morning after making a huge mistake that I realized why my other loaves turned out dense. When you click on the 1X 2X 3X box, it only ups the buckwheat flour. I didn’t pay enough attention to this until making my bricks this morning. I’m not sure I know how to change that setting, but I can’t be the only one who has made this mistake.
View CommentHi Julie! Thank you for your message! Did you know that you can also bake the same recipe in the oven with great results? Here’s the post with the instructions to bake the bread recipe in the oven: https://www.freshisreal.com/buckwheat-hemp-bread-gf-v/ It’s the same recipe. As for the multiplication issue on that bread machine post, you’re right, it’s not working as it should. I tested that multiplication function on a few other recipes, and it seemed ok. I appreciate you letting me know. I’ll fix it asap. Are you trying to make a double or even triple batch of this dough? Are you trying the bake the dough all at the same time? I would strongly suggest baking one batch at a time until you achieve a loaf that works for you. This multiplication feature is automatically added with the recipe card feature I use. I don’t know that I can turn it off. I will look into it. Thank you, Julie!
View CommentHi there,
Just made the bread machine gluten free loaf in the oven. Baked for 60 minutes. Is a good decent go to loaf but for my taste a bit lacking in character. .
I might tweek by adding more brown and buckwheat flour and a little less white rice flour next time..even a bit of oat flour and more roughly blend the sun flour and pumpkin seeds.
I wonder what you think . ?
Rose
View CommentHi Rose! Thank you for your feedback! Did you change any of the ingredients called for in the recipe? Yes, my all means, make some changes, add spices, more sea salt to your taste or even dried fruits, whatever you feel will help make this a great loaf for you!
View CommentHi :0) Was super excited about this recipe (as have a bread maker for husband!) – until I read – yeast. I am intolerant to gluten, corn, and yeast. But desperate to use the convenience of a bread maker.
Any suggestions on what I can do instead ? :0)
View CommentYou could try the yeast-free loaf and bake it in your bread machine 🙂 https://www.freshisreal.com/yeast-free-gluten-free-vegan-bread/ Let me know if you do try it! Tip: mix everything by hand then only use your bread machine to bake the loaf. If there’s no yeast you don’t need to other settings on the machine. You can still watch the bread machine loaf video to guide you 😉
View CommentHi Chantal,
View CommentWhat is the substitute for buckwheat flour?
And what to substitute for hemp seeds? I can’t find in my country, Malaysia
Hi! You can substitute buckwheat flour with sorghum flour or even GF oat flour. Replace the amount in grams for better results. Another thing you could consider trying is increasing the white rice flour, brown rice flour and seed/nut flour and even the starches by a bit to replace the 120g-130g of buckwheat flour. Will you be mixing all the ingredients by hand before or letting your machine do the mixing? Let me know if you need additional tips.
View CommentWhat can i sub the potatao starch? More tapioca, or arrowroot? I have those two at the moment
View CommentHi! Yes, if you have both tapioca and arrowroot, use 1/2 cup for each for a total of one cup. The loaf might be a little different, but it should be comparable.
View CommentIs there anything to replace the nut/seed flour?
View CommentHi Jessica! You could try more light buckwheat flour, GF oat flour or even sorghum flour!
View CommentBonjour Chantal,
View CommentI have my sorghum sourdiugh ready to use. Two weeks ago, I tried the sorghum bread recipe and it was a complete disaster.
Maybe I should it in my breadmachine?
I would like to use eggs and millet flour instead of buckwheat or maybe half and half millet/buckwheat. Also I do not use psyllium husk as it is recognized as pro-inflammaory. What about chia? White or dark?
I hope you can help me.
Merci!
Chrisine
Allo Christine! So you didn’t use psyllium in the sorghum sourdough? And you would prefer to use chia seeds? What about flax. Can you consume flax seeds? Using both ground chia and flax seeds could help to replace the psyllium but you might need to use a little more. There might be a little difference in the texture of the loaf but it could work. Adding one or two eggs is fine, you might have to reduce the overall amount of liquids. Please note that I’ve never added eggs to one of my bread recipes before.
View CommentHow liquidy should the dough be? Because mine is really liquidy. Its sitting and rising now, but I kind of doubt how well it can rise. It’s much more like pancake batter than dough im used to.
View CommentHi Summer! Did you see the video for this recipe yet? It might help you visualize the texture that you can expect. And, yes it is a softer batter-like mixture. By now, I’m guessing you’ve baked your loaf? How did it turn out?
View CommentJust wondering if you can make this without a bread machine?
View CommentYes, you most definitely can! Bake it in a loaf pan lined with parchment paper in a warm 450°F oven for 50-60 minutes. For the last 10 minutes, you could remove the loaf from your pan and finish baking it directly on the rack. Let me know if you try it! Don’t forget to let the dough rise from a few hours before baking it 😉
View CommentHello, I was wondering if there is a substitute for the Buckwheat flour?
View CommentHi Kate! Being that there’s already white and brown rice flour in the loaf, you could consider oat flour or even sorghum or millet flour or a combo of a couple of these to replace the 1 cup of buckwheat flour.
View CommentThis is my new favorite bread! I am vegan and gluten intolerant, and I have tried many bread recipes. This is my third week in a row baking a loaf of this bread. It has come out perfectly each time. Not at all crumbly or gummy, perfect slicing consistency. I slice it up into about 15 or 16 slices and have my toast every morning.
View CommentHi Minette! I, too, like this bread recipe very much. I’m happy that you agree! It’s a great loaf to slice for sure! Thank you so much for letting us know that you tried the recipe! Ps. You can use this dough for rolls, smaller loaves, and I bet it would make a great pizza crust too! You can also easily bake this dough in a regular oven as well, but using a bread machine is my go-to baking method for the hot summer months!
View CommentHi Chantal, Do you think i could sub out the yeast for a sourdough starter?
Thanks!
Carys
View CommentHi Carys! For this recipe, definitely! I’ve tried it and it worked very well! Do you plan to bake it in the bread machine or your oven? You can use one cup of active gluten-free but perhaps reduce one of the other liquids to a little less like 1/4-1/2 cup. And only add the 1/4-1/2 cup if you need the extra moisture. But if my memory serves me well, when I tried it I pretty much kept things as is and added a full cup of bubbly GF sourdough starter. I did bake my loaf for 70 minutes. Hope this helps.
View CommentI made this bread exactly according to your instructions with the same ingredients, except I let the dough rise in my bread pan. The bread turned out wonderfully! Thanks so much!
My Oster bread machine ,a basic one, had only 1 hr option for the baking cycle. At the end of the hour, I added another hour, but baked only for 20min. It was just perfect. It was soft in the middle, not gummy, and outside crust was nice & crispy. It turned out really well. Thanks so much for your time & effort on coming up with this recipe!
Chintha (Dona).
View CommentI have a bread machine that has a Gluten Free setting. Could I make this recipe directly in the bread machine, rather than making it and transferring it to the machine?
View CommentHi Rosie! Yes, you can. Keep in mind every machine is different. Just make sure to take a peak when the machine is mixing the ingredients. You might have to use a spatula to help make sure all the ingredients are well incorporated. If you try and let us know which brand of machine you used and if it did work! Ps. On average, my gluten-free and vegan loaves bake for 70 to 80 minutes in the machine (not counting the mixing and rising time). GFV bread baked in the bread machine always bakes up lighter in colour and have a softer crust.
View CommentHi Chantal,
I loveeee your recipes!!!!!!
I tried the grain free-bread, it’s DELICIOUS!!!!
Do you have a recipe for old fashioned bagel but gluten-free?
Thanks,
View CommentHi! Thank you so much! I’m happy to hear that you tried the grain-free recipe! I’ve been meaning to create a bagel recipe! What are your favourite GF flours to use? Let me know, perhaps I can post one in the next few weeks! Are you in my GFV Baking Facebook Group? Please join: facebook.com/groups/191987888217239 If I test any new recipes I often post my progress there first! Chantal
View CommentHi Chantal,
Thank you for replying!
Honestly, I tried almost all gluten free flour (teff, rolled oatmeal, buckwheat (one of my favourite along with coconut flour and almond flour). I just introduced sorghum flour and nut flour because of your recipes 🙂 Homemade nut flours, good idea , I found them less refined. I do not affectionate rice flour in particular. I also realize that you do not use coconut flour and corn flour in your recipes. Is there a specific reason for that?
View CommentMe again 🙂
While we’re talking about recipe. Will you be posting a cinnamon roll?
I miss cinnamon roll since I went GF so much!!!!
View CommentHi Amazone! I miss cinnamon rolls—good cinnamon rolls—so much as well! Can you consume yeast? Let me know, and I’ll make sure to put my twist on a great GF and Vegan recipe something soon! In the meantime, you could consider this recipe: https://www.feastingonfruit.com/oil-free-cinnamon-rolls-vegan-gf
View CommentHi Amazone! I’m happy to hear that you are introducing some new flours to your recipes. As for coconut and corn flour, I like them both but felt that with my focus on allergen-friendly recipes I was trying to reduce or eliminate the ingredients that are often considered more reactive to some individuals with allergies or food sensitivities. Coconut flour is good, and you can add some to your GF baked recipes, but usually in smaller quantities. Let me know if you would like to see some recipes with these two flours, I could consider creating some in the future 🙂
View CommentHi Chantal,
Thank you so much for the cinnamon rolls link!!! I like the idea of having sweet potato in it.
To answer your question. No, I am not sensitive to dry active yeast.
For a recipe of a GF cinnamon rolls, I was thinking of doing it with a sourdough. 🙂 I am not sure how it will turns now… but … you know might be worth of the experimentation! If not with sourdough, maybe a recipe with coconut flour…?
In regards to the corn and coconut flour, I am up for any recipes. They always do cornbread in a typical cake type … I was wondering if we can do a good bread with it.
Thanks again for taking the time to reply!
View CommentThis bread looks delicious! I love homemade bread loaves!
View CommentThank you Natalie! Let me know if you try it! Chantal
View CommentCan I substitute any of these flours with teff, spelt, or Amarnath?
View CommentHi! You could use some amaranth flour in place of one of the GF flours in the recipe. Amaranth could have a stronger flavour, so start with 1/4 cup to begin. Teff is also great. You could swap 1/2 cup of the buckwheat flour for teff flour. As for spelt flour, I’ve actually never tried it as it does contain gluten. From what I read is that is it fairly similar to wheat flour or a lighter GF flour. You could probably swap all the buckwheat flour with spelt. Let us know if you do try it!
View CommentHi Chantal! I don’t usually comment on recipes, but this bread is sooo good compared to every other gf bread recipe I’ve tried in the last 18 years of being gluten free and 14 years of being dairy free!!! Thank you so much for taking the time to develop a yummy bread without any of the typical allergens! My husband has no allergies, but he LOVES this bread, too. ❤👏❤
View CommentGina! Wow! What a lovely comment to receive! I’m thrilled that you tried the bread recipe and like it! I love it very much too! Ps. this bread bakes nicely in the oven too!
View Comment