I just have to say, I think that’s so sweet you ordered all the ingredients to make bread for your friend ❤

I read this and decided to get everything on Amazon. Thank you for the review

@@Smart44Ladyyou will be pleasantly surprised.

Thank you so much!! You're too kind 🥰

Hi, where i find your blend recipe for gluten fre bread?

@@MrPilopope you'll find everything you need in the recipe link in the description box below the video (both the recipe for the bread, as well as the recipe for the flour blend) 🙂

Omg I'm so pumped

@@LetThemEatGlutenFreeCake My KZfaq don't have any description box any more it just to 😔 I really wanted the flower blend recipe ☺️🍞

Thanks so much! I'm thrilled you liked it 🥰

Hi , could you give me the recipe, just the recipe, no website, just the ingredients and how to bake?

@@alexstrazhnikov5365 I'm sorry. I spend a lot of time posting the recipe to my blog and to have to repost it here (in addition to the great amount of time it takes for me to make these videos) is just not something I can do. Why is it difficult to just go to my website and get the recipe there?

@@alexstrazhnikov5365 REALLY? Come on man! You that lazy ass! The woman goves- GIVES! You her wisdom and fine tuned hard work and you ask this too? Alex, maybe you should ask her to come to your house and bake it too.

radian bread making process is exciting too 😍

Awe, thank you so much, Pedro! I'm so glad you had such great results 🤗🤗

Oh my gosh, you are so sweet!! Thank you so much for your very kind words! Cooking and baking is my passion and my way of showing people how much I care 🥰🥰🥰

Awe, thank you so much!! You are so sweet 😍

Awe, thanks!! It's a tough thing to hear at first, but you get used to it eventually.

Sounds exactly what I’m looking for. Could I have the recipe. Thank you

Great to know. Thanks for sharing!!!

@@LetThemEatGlutenFreeCake hi Kim with your bread flour could I use liquid egg white instead of protein powder as the price is cost prohibitive in the uk thank you

@@LetThemEatGlutenFreeCake p

Wow, thank you so much!! It is my passion 🥰

Thanks so much!

I was diagnosed with celiac 19 years ago. I had never heard of celiac and didn't really see any change in my symptoms by going gf. 6 years ago was on death's door though now with refractory celiac and hashimotos, plus. It's not been fun. I don't like any bread I've tried and am excited to try Kim's. I actually went grain free as well for pretty much 6 years. It's been a battle because there is just no difference in symptoms. Just worse. I want to try some really good bread!

kzfaq.info/get/bejne/lbaKqLGEvrTImKM.html Check out these eight laws of heath they really work

I hope you enjoy it!

You are so welcome! I'm absolutely thrilled you loved the bread 🥰🥰🥰

That's awesome! Thank you so much 🥰

Awe, thank you so much for your kind words!!!! It is my pleasure to share what I've learned along the way 🥰

Oh my goodness, you are too kind 🥰🥰🥰

Awe, so glad you're enjoying everything and you're able to gain weight again 🥰

Awe, you're so sweet! Thank you so much for your kind words, and I'm so glad you like the bread 😍😍😍

You can like, comment and subscribe, but you can also purchase from any affiliate links in recipes and videos. It doesn't cost you any more, and it helps support the channels we are so grateful for.

Thank you so much!!

look at iranian bread making too, its easy and delicious

Awe, yay!!!! I'm so glad you like it! FYI, I just updated my flour blends page to include other brands and container sizes of protein powder so if you don't find you need a large container the next time, you can always buy a smaller one😍

LOVE that you are so excited and amped to try my bread!!! I hope you like it as much as we do 🥰🥰🥰

That's awesome!! So glad you liked them 😍

You are so welcome! 🥰

Wow, thank you so much! You are too kind!!! I understand what you're saying about being disappointed because I just came back from Disney World and their gluten free rolls were just okay. 🥰

@@LetThemEatGlutenFreeCake Her comment sold it for me. I'm off to the store and get these damn ingredients. LOL #Lordswork #hysterical

The best saltine crackers I’ve found have been the Schaar brand ones. Ridiculously expensive, though. Maybe Kim will make a recipe and video for us on crackers!?!?

That's awesome!!! So glad you liked it.

Awe, thank YOU so much for your kind words and support, Beth! I appreciate you so much 🥰

Awe, thanks so much 😍

Put it in a coffee bean grinder in batches

That sounds very tasty!!! I will have to give it a go. Thank you so much 🥰

Awe, yay! I'm so glad you can find inspiration again. I completely understand as I felt that way myself years ago when I was diagnosed with celiac. I wish you much gluten free baking success 🥰

Absolutely..I totally hate that, and feel snookered!

Awe, thank YOU so much! It is my pleasure to share my recipes with anyone who wants them!! The purpose of the long chill is just for making the dough easier to work with to shape. It's so much easier to shape when cold. However, I do also feel like the longer it sits in the fridge (and I've let mine sit for 10 days sometimes!) the better it gets. It ferments to where it almost takes on a sourdough like flavor. But you can also obtain that with my actual sourdough recipe. I've been working on a whole grain version of this bread for some time now and I hope to have it perfected and share it in the near future. 😍

Hi I just read your comment. I am also vegan and gluten-free. If you have already tried this bread can you please share with me which flour you use and how much. I don’t like to use xanthin gum. Any other substitute for that. Thanks dear.

You are so welcome and too kind!!

Oh my gosh, you are way too kind! Thank you so much 🤗🤗

I usually find that when this happens, it's all about the flour blend. I think something went wrong in mixing the flour blend up. Did you use any substitutes? Or use Bob's Red Mill white rice flour? That will cause it to be very sticky. You need a superfine white rice flour that isn't gritty.

Mine too! I don't have a stand mixer so it was super sticky and kinda lumpy I'm about to put it in the oven

It is my pleasure! So glad he liked it!!!!

Yes where is the recipe to make your mix??? I can only find the list of substitute Kim. I would love to make your bread recipe ❤️

Me, too, and I'm working on it! It's a lot harder to get going than I would have ever imagined, but it's something I vow will happen in the near future 😍

@@gigitaha7698 it's linked on the recipe itself, but here's another link directly to it: www.letthemeatgfcake.com/kims-gluten-free-bread-flour-blend/

Thank you very much.

98.96 Celsius

Gluten-free bread should be 205-210 degrees F when done (a little bit higher than regular bread which is 200F). It should hold its shape. Celsius is as Revon said above.

Oh wow! You are too kind! Your comment means the WORLD to me! Thank you so much for taking the time to leave such wonderful words of praise (and I hope I can live up to them) 😍😍😍

I am on a line to buy a recipe book if you decide to write one 🥰🥰🥰

@@agnesagnes2206 awe, thanks! If I ever get offered a cookbook deal, I will surely let everyone know 😍

I cant find your blend

Awe, thanks so much! I really appreciate your kind words 😍 Here's some advice until you get a feel for the dough and how it works--when the dough is made and you're ready to bake (after refrigeration), only use about half of it to make a smaller loaf at first. That way you still have dough ready to go in the fridge if your first loaf isn't perfect (and you'll learn a little bit along the way). If you have any questions, don't hesitate to ask 🤗

Could you please tell me the name of the flour you used?

@@LetThemEatGlutenFreeCake Dear, I am very happy because I came across your page to learn gluten-free bread, but I do not find in the description the contents and ingredients of the dough and the names of the flour.

@@dimamohammed9094 hi there! The recipe link is in the description box. Once you click on that link, you'll find everything you need on my blog 😊

@@dimamohammed9094 it's my own flour blend. The recipe to make my flour blend is in the recipe for the bread, which is linked below 😊

I'm right there with you. I also had my hopes up until the whey protein; now I'm back searching...so frustrating

@@nicolasimone9059 🖖🏻

Me too I can’t tolerate the soya or any lectithin not sweeteners. A lot of GF people have fructose intolerance meaning no artificial sweeteners 😔😩

Hi @carlaeskelsen, look up John Kirkwood a retired chef who has a wonderful gf recipe with video & no dairy or whey or any other protein in ingredients, Like you I was looking for a gf recipe ( I;m not gluten intolerant but because I've got Psoriasis I read somewhere to try Gf bread & his is just great & trying to get a rise & good structure when cooked his recipe won;t let you down, but follow his directions & if you have a fan oven drop down temp like he states Good Luck

Wonderful!!

You're so sweet 😍

Awe, I'm thrilled you had success, especially not being a baker!!!! That's so wonderful!

Awe, you're too kind! Thank you so much 😍

Thank you so much 😍

Haha! You know that butter's gonna be slathered all over it!! Thanks so much for watching so many of my videos 🥰🥰🥰

Awe, thank you so much for your kind words 🥰🥰🥰

Yay!!!!! I'm so happy for your husband (and you!) to have wonderful bread again! It really makes me ecstatic when someone tries my recipes and has this type of response because I know and have been there myself and want everyone to experience what I've experienced 🥰🥰🥰🥰

Awe, you're too kind!!! Thank you so much 🥰🥰🥰

That's awesome! Did you use a different flour blend or sub something within my blend? Because this amount is what works for me and thousands of others when using my flour blend. I've made it hundreds of times myself and it's never soupy.

@@LetThemEatGlutenFreeCake Actually, the first attempt was using your 'all purpose flour blend' because I didn't know you also had a special 'bread blend' and that loaf turned out like a rock solid torpedo. lol Then I made a loaf with your 'bread flour blend' but I added all the water you suggested all at once and it was waaay to much water so I had to try to add more flour blend, but that loaf turned out too dense. The 3rd loaf was made using your exact 'bread flour blend' and I added a bit of water at a time until I saw it look like yours in the video. It took 1 cup and 1 teaspoon of water. ( Not 1- 3/4 cup ) and it turned out PERFECT! ( My dinner was a salami sandwich on artisan bread and being raised by an Italian grandmother, eating superb Italian food all my life, it was like I died and went to heaven!!!) I did not sub any of the ingredients. I followed your bread blend exactly, using a scale for exact measurements. Today I am going to attempt your Italian loaf. I'm so excited! Thank you for your recipes!!

@@kryspbacon7680 I wouldn't change a thing then, as long as it's working for you 🥰🥰

Awe, thanks so much for your kind words, Sharon! I'm absolutely thrilled you are finding success in so many of my recipes!!! It's my pleasure to share my gf baking successes with anyone who wants them 😍😍

I am CRACKING up at your comment because i am currently making this bread for the first time - (just finished making the bread flour mix and am actualyl NERVOUS to begin making this bread because i'm so tired of videos saying 'ohhhhhhhh i promise you won't know this is GF' - and it ends up being disgusting and a waste of time and money... but I'm seriously LAUGHING so hard because you said "believing in the way that every GF person does" hahahahahahahahaha yes yes yes - oh my gosh - we hope and believe that every time - we won't be lied to. but reading your comment - how you brace yourself for disappointment and are not disappointed??? oh my gosh. please sharon. please don't let me down here ROFLLLLLLLLLLLLL i'm so terrified that my hope is misplaced AGAIN. hahahaha but reading every comment - everyone is like crying with joy how good this is. hoping - once again!!! (and giggling!)

@@TigerLily444 I promise you will not be disappointed. Go forth and bake and eat and be happy!

@@sharonlarsen5432 my dough rose and is now in the fridge and it looks amazing already hahahhaa eeeeeeeeek!!!! I'm so excited!!!!

You are too kind!! I'm so happy you are enjoying the bread and I completely understand loving carbs, haha!! 🥰🥰🥰

I hear you. Went gf a year ago as skipping gluten has really diminished my arthritis pain. But my favorite food is "sandwich ". 🥪🥙🍔 I really miss them. I also love soup and stew all winter with a nice chunk of bread to dunk in it. The best I'd found was a gf biscuit recipe from Bob's red mill that makes 2 biscuits. They tasted like dumplings so it was "OK" but still wasn't thick crusty bread. Now to source all the ingredients....🥖

@@renel7303 once you have all the ingredients it is easy. Took me a while to source them (I live in NZ), but now I make a big bread mix and bake bread as I need it. With the dough keeping in the fridge for over a week it is so convenient. Watch the waistline, mine is expanding as a chunk of cheese on a piece of crusty baguette is impossible to resist. 💕🥖🧀🍷😋

Thank you so much!!

Awe, you are so sweet!!! Thank you so much for trying my recipe and I hope you like the other ones you try, too 🥰🥰🥰

Thank YOU for following along and for your kind words 🥰

Thank you!!!

You are way too kind! Just trying to enjoy good food again, but that is so sweet of you to say 🥰🥰🥰

Hi could you help me I can't see the flour blend on here site and nobody description on my KZfaq just to have but it's gone here in Sweden 🙌🍞🙏🙂🆘

Haha! Thank you so much!

My pleasure 😊

Thank you!! I'm working on a few things.