I made this bread for a friend who is gluten-free. I thought it was very tasty, had good texture. Sort of like a mild but dense corn bread.
Well, maybe 3.5 stars :) Super easy, esp for GF bread. I used Bobs GF flour blend for the soy flour, subbed agave for honey used oil instead of applesauce and threw in 1 tsp Xantham gum. Also added 1 cup berries and vanilla. Was a very attractive loaf and not bad. Covered and left on counter overnight and it was fine the next morning though a little bit crumbly. Toasted up delicious!
This came out of the oven very dense & heavy. It tasted best when fresh out of the oven, with a cornbread flavor. I stored it covered in the refrigerator, and it did not serve or heat well as leftovers. May be better with a few adjustments?
I just made this bread, seeing that I had all of the ingredients on hand to make this for my daughter's lunch. I didn't have brown rice flour and added white rice flour instead of it and I added 2 tbsp flaxseed meal and about 3 tbsp of sugar to possibly make it a little sweeter. Maybe the flaxseed was not the best thing to put in because is was very crumbly and fell apart just being cut into. The ends of the loaf were good and I used those to put in her lunchbox, but the rest of it was very crumbly. The flavor of the bread was really good though and the bread came out soft and moist. I will try this again and not add the flaxseed meal and see if that will make a difference. Thanks thought for posting the recipe. It was very easy to follow and was done start to finish in about an hour.