As per lack of rising, I have heard that sometimes hard water is a contributor. People suggest adding a little bit (maybe 1 tsp) of vinegar if you have hard water.

I had to add about a half cup more liquid to this as the the dough was extremely thick. Also, used almond milk instead of water. It turned out perfectly and was delicious.

I wanted to add this: I bake gluten-free and also with wheat flour. I use a Kitchen Aid mixer to knead sometimes, sometimes I knead by hand and sometimes I just use a bread machine. I've been baking just shy of 50 years. I don't live at high altitude or by the sea. But some days I get a brick. Humidity, human error, kitchen gremlins...darned if I've figured it out. Just keep trying.

Packet yeast would be what's used...a tablespoon would be more than one packet, though. Packets are ususally about 2 1/2 teaspoons, just shy of a tablespoon. I buy my yeast in bulk (half cup at a time) at a local health food store so I don't have to deal with multiple packets. It's also available in most grocery stores in a jar. Keep it refrigerated and warm to room temp before using. But if you don't bake frequently, open two packets.

is the yeast in this fresh? Can I use packet?

Hi Charlene,

Substituting for rice flour should not be a problem in this recipe. I would increase the amount of buckwheat to 1 cup and replace the white rice flour with an equal amount of sorghum flour. If you don't care to use that much buckwheat flour, replace the brown rice flour with amaranth flour. Most importantly, you need to maintain the balance of dry to wet ingredients. But, fortunately, there are many alternative flours available to gluten-free bakers.

Happy Baking, Beth Hillson Food Editor, Living Without

I am allergic to white rice, is there a substitute that can be made in this recipe? I look forward to your response.

I also tried this bread at Thanksgiving and had high hopes for it but it did not rise. I proofed the yeast before adding and it was fine, so I am not sure where the problem lay. Perhaps the kitchen wasn't warm enough. I was sad to bring a real thud of a bread to the Thanksgiving table, since everyone thinks gluten free breads are doorstops.

I did use water in the recipe instead of prune juice

I cut the recipe in half (used cookbook software) and made it this evening. I beat it for 3 minutes by hand mixer. One thing about molasses is that if you add baking soda, it helps rise. Added 1/4 tsp baking soda. It doubled in size. It came out good.

I baked it in small loaf pans (5X2.5")for the first try. They took about 20 minutes. I let it rise in my combo toaster oven, set on low for 1 hour (the temperature was about 70 degrees). It could have used another teaspoon or two of water. Otherwise, it was ok.

The picture looked so yummy that I was anxious to try this recipe -- twice. And, both times it was a failure. It never rose. When I tried it the second time, I proofed the yeast first to make sure it was still active. It was. The first time, I just threw everything out. The second time I tried to at least bake it, and, like Aurania's, it was like a brick. I did taste it, awful. But, if I could get it to rise, I'm sure it would be very tasty.

I was hopeful but this bread barely rose and it baked in 30 min. not 60 as the recipe stated.

Hello Aurania. Thank you for contacting me with your baking question. Whenever bread does not rise, the first questions relates to the yeast: - is the yeast still active - not past the expiration date? - what type of yeast was used? - was enough yeast used? Other circumstances that can affect the bread rising are: - ingredients too hot, or too cold - baking elevation - placement of and warmth of the area for the bread to rise - was it covered? - where there any drafts? Another item to consider is how the flour was measured and the flour mix that was used. All recipes written for the article were measured by holding the measuring cup in one hand and fluffing up the flour and spooning into the measuring cup with the other hand. I trust the information above of has helped you, Aurania. Happy bread baking. LynnRae www.gfcbakery.com

I tried this recipe let it to rise for 60min didn't seem to rise much so I baked it and still hadn't risen so when I sliced it it was like a brick. Didn't even taste it through it out straight away. What could I have done wrong, I will be giving it a another try today.

Please tell me what I can substitute for the Prune Juice. Thank you.

I can have eggs but am trying to avoid yeast. Any different directions for that configuration?