Gluten-Free Rosemary Olive Millet Bread

I have tried three times to make this bread and it come out a disaster all three times. The first time I thought I'd made a mistake so I tried it again. The second time when it came out the whole thing flopped! Literally it flattened out before my very eyes. I came to this site to see what other people had to say about it and read that the type of yeast (I used the quick action as the first recipe listed) so I went out and purchased the traditional yeast for my third attempt. My third attempt with this recipe looked like it was going to be a winner. The crust was crusty and the loaf stood up on it's own when I took it out of the oven but when I made the first slice, there was an air pocket from stem to stern through the whole loaf. Of course I had made this to serve to guests and I was going to let them see that GF breads can be fabulous, but when I saw my results, I just broke it up and served it in chunks. There were a couple of takers but most people didn't even try it. I will not be trying this recipe again. I have made several GF breads in the past but never have I had this many flops with a recipe. Actually I've never had one like this.

I recently made this bread. I did use the Fleischmann's Active Dry yeast and it came out good. Although I did not test the internal temp., I baked it until the top was quite brown and it was fine, not gooey in the middle. I have learned that with gluten free breads, you have to bake them a good long time. The fresh rosemary was a nice addition. It went well with my pot roast that had fresh rosemary in it as well. Even the gluten eaters in the family loved this bread!

I made this with buttermilk instead of water. I baked it longer than the recipe said because it wasn't done. It came out good. It smells so good baking. I want to make it agin this week end. I never follow recipes just exactly and add whatever I like to use. I want to add some other herbs too. I can't have eggs or soy but I can have dairy. So thank you.

I really like this bread. I have made it several times. I had no idea how much difference a different yeast makes! The first time I used Hodgeson's Mill. It came out perfectly when baked a little longer. The second time I used Fleischmann's. The dough overflowed the pan. I tweaked the recipe a little. The water needs to be cut back to 1/2 cup or 3/4 cup maximum and the yeast (active dry) should be cut to 1 1/2 half teaspoons with Fleischmann's yeast. It needs to be baked 60 minutes until a knife inserted in the bread comes out clean. The temperature will not tell if it is done.

We asked the test kitchen to look into issues with too doughy bread and found a couple of places it is easy to have problems. FIRST, THE YEAST. Active dry yeast works best, not instant or rapid rise. Sorry for any confusion about that - we've changed the ingredient list to specify active dry yeast. (Who knew there was such a difference - there is even a difference between the performance of two brands!) SECOND, TIME IN THE OVEN. The test kitchen reported: This bread is mixed, placed in the pan,placed in the oven, allowed to rise slowly at 170degree not disturbed for 35-to 40 minutes. Then the oven temperature is raised to 375degree and the bread continues to bake while the oven temperature increases to 375degree, until baked, about 60 minutes. (Cover after 30 minutes). When testing the time for the oven temperature to rise from 170degree to 375degree we found almost ten minutes difference in two ovens. Total time in the oven is about 100 minutes from the time you fi rst put the bread in. THIRD, MAKE SURE YOUR BREAD IS DONE. 210degree is the approximate internal temperature you are looking for - at the bottom of the loaf, not the middle. But take your loaf out of the pan and tap the bottom. It should sound "hollow". This bread is very moist and will take another 10 minutes in the oven. If you have doubts, better over bake than under. Happy baking! - Moderator

I also tried this recipe and the bread was doughy. What can I do to make it bake all the way through. I did cover it with tin foil after the top was brown.

THIS RECIPE IS NOT SUITABLE FOR A BREAD MACHINE. - MODERATOR

Anyone else try this recipe yet? I'm 2 loaves in with total failure. It will NOT bake. It's doughy and undercooked. I've tried baking the second loaf covered for an extra 30 minutes so far and it's still not done. It does reach 210 degrees, but it's still doughy. I have made other gluten-free breads recently without any problems.

HI JOSIE, I THINK ALL OF THE QUESTIONS HAVE BEEN ANSWERED EXCEPT THE ONE ABOUT THE BREAD MACHINE. OUR TEST KITCHEN WILL BE ON THAT MONDAY. - MODERATOR

Just joined this web page and wonder if anyone ever posts answers to the above questions.

ANSWERS FROM THE TEST KITCHEN: Any non-dairy yogurt should work fine. If substituting tofu, use silken tofu and and blend it in a blender until very smooth and creamy, add it with other liquid ingredients. This recipe was developed and tested using yeast - for non-yeast breads look at Soda Breads or search the Living Without site for "yeast free". Happy baking! This bread is delish! - Moderator

I have seen plain almond yogurt at Whole Foods (Amande brand). Would that work?

Can I use this recipe in my bread maker? If so, are there any changes to ingredients?

I cant have any dairy. What can I use to substitute the yogurt?

I would like to see the answers to the above questions. A 'need to know' for me too

Could I substitute soft or silken tofu for the yogurt?

Is there a good substitute for yeast in this reciepe? Would the baking soda/lemon sub work?

So glad there is no egg in this!! GF and Eggless is a tough combo, not often addressed.

Can I sub non dairy yogurt and still get good results?