Truly appreciate the longstanding support, ED – it truly means a lot. Sounds like you’ve been on this journey with me for quite some time, and nothing makes me happier than to hear the recipes have stuck with you and your kitchen 🙂

oops, slight delay…i forgot to respond to your questions. yes, i like this ancient flour because it is naturally low in gluten, along with having loads of flavor. I do find it usually swaps 1 to 1 with the all-purpose flour when i measure with a scale. (to my eye it looks like less in volume…..) on the time i tend to set multiple timers and check frequently – so, i think it might take a little less time if i happen get the batter more dense. it’s always about tweaking the baking recipes for me.

and you are right, my precious golden honey is priced like gold, now!!

i’ll let you know the outcome. hopefully later this week.

and thank you again for all your effort developing and publishing the wonderful recipes. i can’t tell you how many of your recipes are in my regular rotation – some i save for a particular season – making them so special.
i didn’t realize how many of your recipes i had collected from being published in Epoch Times until i purchased your cookbook – the Breton pound cake (not sure that’s the title you have given) has been one of my regulars for years – so grateful to you!

Thrilled to hear it, Mr G! Nothing better than a loaf coming out in one piece… Except for it tasting just as good, of course 🙂

Have a slice for me, please!

I’m thrilled it worked out for you, Jane! Impossible to know what is/was different, especially when weighing the ingredients, but it worked perfectly and that’s what matters. Please enjoy a sice for me, and have yourself an amazing Holiday season. Cheers 🙂

Great to know, Norma, thank you so much for sharing. Rye flour definitely lends a healthy amount of color, so that’s to expected. As for gluten free breads, my typical experience is a chewier result – which only rarely isn’t enjoyable.

So glad you took the challenge on, and seemingly got a favorable result from it. I truly hope everyone will enjoy!

Audrey- I made the standard and gluten free recipes this week-end. Chose to use the 1 3/4 cup GF Flour and 1/2 cup of buckwheat. Oat milk instead of rice milk (no one has Celiac). I added two tablespoons of applesauce to help with how these flours can leave the bread dry after baking. Was careful not to over back. My husband was very happy and said the texture of the GF version was a bit more chewy than the standard recipe.

I think it’s a palatable taste and texture. The only visible difference with exchanging the rye flour out is that the finished bread is much more pale.

Simon, thank you for the feedback. I will be trying a test batch this week-end.

Great tips and advice, Simon. Thank you!