Filled with nooks and crannies, this Gluten Free English Muffin Bread is incredibly easy to make and perfect for beginners!
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You know how some parts of the country have things that other parts don’t? Here’s an example: brisket. When I visited my sister in Texas, Texas is THE brisket capital of the world, whereas here in Virginia you mostly find pulled pork. Don’t get me wrong. I LOVE me some pulled pork. But ever since I’ve had brisket, it’s my absolute favorite thing. And it’s hard to find around here.
Same for English muffin bread. My mom is from Minnesota and every time we’d go up there we’d have English muffin bread. We would toast it for breakfast and it was so crunchy with all those little nooks and crannies, just like an actual English muffin, only in bread form. We loved it, but could never find it here in VB. So we often had my aunt ship it to us…several loaves at a time! My mom would freeze it and we’d pull out slices when we’d want them.
I’ve reformulated my original gluten free English muffin bread so it will rise taller and be more gassy and full of lots of nooks and crannies. It’s SOOOOOOO easy to make and so delicious! This reformulated recipe requires a second rise, but it’s minimal and makes such a difference, you won’t even care. You’ll be eating yummy gluten free bread in no time!
the ingredients needed to make english muffin bread
This recipe is so simple you won’t believe it. It starts with some of the basics of bread making, plus a few others:
- Kim’s gluten free bread flour blend–there really is no substitute for my bread flour blend, but there are some substitutes within the blend itself. You’ll find all the info you need on my flour blends page here.
- Yeast–the yeast I use can be found on Amazon here. Once I open the package, I store it in the refrigerator in a glass jar with a tight-fitting lid. It can also be stored in the freezer for a few years (yep, years!). Make sure for this recipe you stick with instant yeast, not active dry.
- Baking soda — this is what gives the dough that final lift right before it goes into the oven.
how i reformulated this recipe
This bread is different than the original recipe in that it does require two rises. Don’t worry, though. The second one takes no time at all because it’s jump started by adding the baking soda at that time. Instead of adding the baking soda at the beginning of the recipe, it’s added at the end. After the first rise, dissolve it in a very small amount of water and beat it into the risen dough. This will knock all of the air back out of the dough, but don’t worry. That’s only temporary and the baking soda will activate from here, creating all those nooks and crannies.
Cover the dough again and let it rise once more. This rise, however, will take minutes instead of hours so watch it carefully. Depending on the warmth of your rising area, it could take as little as 20 minutes! Have your oven preheated because we want to get it into the oven as quickly as possible. While this is an extra step from my original recipe, it’s so minimal that you’ll be done from start to finish in under 3 hours!
English Muffin Bread Frequently Asked Questions
You can; however, it’s not a super soft bread and is meant more for toasting and spreading with butter, jam, or to make avocado toast.
It actually is NOT required. You can add the baking soda in with the dry ingredients at the beginning of mixing, spread the batter into the loaf pan and allow it to proof once, and bake. You won’t get quite as tall of a loaf and the nooks and crannies will be smaller as the crumb will be tighter.
The best size loaf pan is a 9″ by 5″ loaf pan as this will make a nice and tall loaf. If you only have an 8″ by 4″ loaf pan, you may need to divide the dough into two pans.
Simple, easy, and quicker than most, this gluten free English muffin bread is the perfect starting point for bread baking!
Gluten Free English Muffin Bread
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1 tbsp (14 g) granulated sugar
- 1½ tsp salt
- 1 tbsp instant yeast
- 1¾ cups (420 ml) milk, warmed to around 90-95° F
- ½ cup (120 ml) water, warmed to around 90-95° F
- 2 tbsp canola or vegetable oil
- ½ tsp baking soda dissolved in 1 tbsp water
- gluten free cornmeal for sprinkling in pan and on top of dough
- Whisk together the flour, sugar, salt, and yeast in the bowl of a stand mixer (or a large bowl using a handheld mixer or Danish dough whisk).
- Combine the milk, water, and oil in a measuring cup and pour slowly into dry ingredients with mixer running. Use the batter/beater blade.
- Once all the liquid has been added, beat the mixture at high speed for a few minutes. You can also beat the mixture by hand vigorously for an additional few minutes, or until the dough is smooth and elastic. It's a very loose dough, almost like a batter.
- Scrape the batter-like dough into the center of the bowl and cover and proof until doubled in size, 1-1½ hours.
- Uncover the bowl and set it back onto the mixer with the beater/batter blade attached (or use a handheld mixer or Danish dough whisk). Dissolve the baking soda in the 1 tbsp of water and add it to the dough. Beat on medium speed for just 30 seconds to a minute, or until fully combined and the baking soda is distributed throughout.
- Lightly grease a 9 by 5-inch loaf pan and then sprinkle the bottom and sides with cornmeal. Preheat the oven to 375° F.
- Scoop the dough into the pan and use wet hands to smooth the top as much as possible. Sprinkle more cornmeal on top and cover loosely with plastic wrap. Allow the dough to rise in a warm, draft-free area until it reaches the top of the pan or goes no more than ½ inch over. This can take anywhere from 20-45 minutes, so watch it closely.
- Remove the plastic wrap and bake the bread for 40-50 minutes, or until it's golden on top and the inner temperature reads 190°-200° F using an instaread thermometer.
- Remove the bread from the oven and place on a rack to cool in the pan for 10-15 minutes before removing from the pan to cool completely before slicing. If you don't allow it to cool completely, the center will be gummy as this is a wet dough/bread.
- Store the bread in a plastic bag (ziptop works well) for a few days on the counter. If storing longer than a few days, cut the bread into slices, freeze the slices on a baking sheet until firm, and then store those slices in a freezer ziptop bag for up to 3 months. Frozen slices can be toasted from frozen (but they may need a few cycles in the toaster).
Inspired by Seasons and Suppers English Muffin Bread
102 thoughts on “Gluten Free English Muffin Bread”
Hi Kim – I have a quick question regarding this bread. On the top of the recipe it says to use the smaller loaf pan but in the directions it states to use the longer loaf pan. Which is the correct one? I have been using the longer pan and not getting much rise over the top. I am getting a good rise on the first proof though. I love the flavor of this bread! Just need some clarification on the loaf pan size.
I’m sorry about that! I didn’t realize the pan size was under the equipment in the recipe card. Within the post I state 9 by 5 is the best, but you may be able to divide the dough into two 8 by 4 inch pans if you don’t have 9 by 5.
Hi Kim. I made this 2 times and just can’t get it to work. I have bought a bread machine. Will this work in a bread machine?
I LOVE all your receipes by the way. PIZZA is the best!!!!!
Hi Kim. I’m thinking of using a Pullman loaf pan. What are thoughts?
Hi, I’ve made this loaf a couple times now and for some reason it keeps deflating once it comes out of the oven. Do you know why that would be? I weigh all my amounts and use the right flour. The only difference is that I use dairy free milk( silk:next milk). Could it be that or the temp of my oven?
I still love the taste and have made other things of yours now and they are all amazing!!!! Thanks so much
I have the same problem. I also use dairy free milk. I really like the flavor of the bread but don’t know how to avoid having it deflate. Please help.
It shouldn’t be either of those, but I’m thinking it’s either overproofed, underproofed, or under baked.
This is the best GF bread for toast I have ever had..it even browns up. without becoming hard as rock!Although mine had hole in the top half of the loaf from front to back,I was able to use the bottom half. It was delicious. I’m wondering what I did to cause the hole?
It might have been overproofed.
My wife has Hashimoto disease so she is supposed to lay off the gluten. I am excited to try the bread flour. Finally gathered the ingredients to make 10 cups. However I always fail on the second rise. The first rise was perfect and against my better judgement I went ahead and tried the second rise in the loaf pan. With the same conditions It didn’t move. What’s the secret?
I’m sorry I couldn’t get to your question sooner.
The secret is to make sure your proofing area is nice and warm. In the winter months, it always takes so much longer, but if you put it in a warm, draft-free area, it should rise nicely. I like to turn my dryer on for a minute or so, turn it off, and put it in there. The residual heat from the dryer is the perfect temp for proofing!
We have made several of your recipes and loved all of them and this is no different! We made this tonight for the first time and it was delicious 🥰 I have gluten issues on both sides of the family, my little has sensitivity & type 1 diabetes so I alter the ingredients at times to make lower carb and I have hashimotos thyroid and am not supposed to have gluten & you have made recipes where being a foodie can still be fun and enjoyed!! I’m so grateful we came across you page!
Thank you so much, Ashley!! I’m so glad you are able to enjoy being a foodie (and I completely understand that, too!)
This bread is so good! My 16 year old daughter approves of it, too. It will be a weekly thing we make. Thank you
This bread came out perfect!!! It’s absolutely delish toasted and slathered in butter. The only substitution I made was almond milk for regular milk, otherwise followed the recipe to a tee. It rose more quickly than I expected (I prove in the oven with the oven light on), so definitely keep an eye on it! Another winner, Kim!
This is my absolute favorite bread recipe! I rarely make sandwiches but a slice of this bread, toasted, with a slice of Genoa salami, is my favorite breakfast.
This is a perfect recipe. I make it every 2 weeks
Another amazing recipe! I’ve made this twice in the past few weeks and it is wonderful. I used Almond milk and Oat milk instead of dairy milk and it still works perfectly. All your tips are so helpful to ensure success. Your flour blends and recipes have been life changing for my daughter – we already make your artisan bread several times a week and this english muffin bread is sure to become a staple as well. Thank you so much, Kim – you’re a genius.
Oh My LANTA! this is the literal softest fluffiest bread. it is legit 100% my new favorite go to.
Awesome, Nancy!!! So glad you liked it!
It is a process but the end result was amazing. It is the best GF bread so far. Thank you!
So glad you liked it!!!
What do you grease your pan with?
I have a glass bread pan. Can I use psyllium husk powder in this bread recipe and if so how would I go about adding it in and how much?
I just use a nonstick spray and then sprinkle in the cornmeal on top of that.
I would start with 1 1/2 tsp if it’s powder (1 tbsp if it’s whole husks) and then you’ll need to increase your milk or water amount by another 1/4 cup (60ml).
I just LOVE this bread. We keep it in our freezer, because it’s something my husband and I can’t live without.
Hi Kim ,
I am so glad I found your website !Thank you for sharing this recipe , just made it this morning and it turned out beautifully! The crust is nice and the inner is soft with lots of air pockets . I wish there is a way I can share my result pictures with you 🙂
I followed your recipes exactly as you suggested without any substitutions and I can’t wait to try your other amazing recipes !!
I’m so glad you liked the bread, Elena!
If you have Instagram, you can share a pic by tagging @letthemeatglutenfreecake on IG 🥰
This bread is SO GOOD and it’s crazy how easily and quickly it came together! Seriously a winner. Thank you for another excellent recipe!
Absolutely AMAZING. You’re absolutely brilliant!!!!!??!?!
Oh my gosh! You’re too kind, Chantile! Thank you so much 🥰
Kim, I’ve been meaning to send comments for about a year now. Found your website when looking for a GF pie crust recipe. My daughter-in-law is gluten free and also two of her sisters in Finland have celiac. We are in love with your recipes. We’ve probably made almost everything you’ve posted. I’m the granddaughter of a Danish pastry chef, and have been baking most of my life (I’m 71 now) . To answer some of the questions above; you can absolutely substitute superfine brown rice flour in your flour blends. I prefer it over the white, and all recipes turn out splendid. I have also used both regular white and brown rice flour, but I run it on high in my food processor for about 5 minutes before measuring it. Worked just fine. The ladies who end up with a stiff ball of dough might be caused by the water or milk being too hot, which can kill the yeast. Just a thought. In short your recipes are the bomb! The time and research you’ve put in are much appreciated. I’ve referred many people. Even my son can’t tell the difference. Pizza is probably our favorite.
Awe, thank you so much for your kind words, Susan! I appreciate you so much and I’m so glad you and your family are happy with my recipes 🥰
Hi there, I made this yesterday, my first time making bread of any kind. This is the best toasted bread that I have had since I went gluten free three years ago due to health issues.
My bread did not rise as much as yours did, I didn’t really go much above the top of the pan. I used everything as in the recipe but did not have superfine rice flour so I just used regular rice flour from the bulk food store. Could this be why it didn’t rise as much. Any help would be greatly appreciated.
Regardless I will be making this again and again for my morning toast. Thanks so much!
Yes, using a different flour, especially a regular white rice flour, will cause you to have different results than what I achieve with the superfine white rice flour. I think you will need to adjust the liquid if you’re using a regular, gritty rice flour, but I’m not quite sure. That’s why I always recommend using the superfine.
Thanks for your reply Kim. I haven’t been able to find superfine rice flour here in my area (Newfoundland Canada). I will have a look on Amazon to see what I can find. Thanks again. I love your recipes!
Made this bread today. It raised and baked perfectly, but the bread is not as “airy”as your pictures depict it. The taste is rather non-descript. I remember making Microwave Muffin Bread prior to my Gluten Free days. It had a certain taste, a tang if you will, that I think all Muffin Bread should have. Haven’t found it yet in a Gluten Free recipe!
Maybe try allowing the bread to rise a second time will give you what you’re after.
Hi Kim, I started off watching your videos on YouTube, which led me to your website. After looking at and the videos for both English muffins, and English muffin bread, making the English muffin bread yesterday it was the exact ingredients listed on the recipe, I’m really wondering there is a typographical error on the liquid amounts 4 the English muffin bread. While making the English muffin bread I noticed right away that it didn’t look like the batter you had made on your video. It was more like a stiff dough. After comparing both recipes side by side, it seems like the English muffin bread should have two cups of milk, not one. Both recipes have close to the same amount of dry ingredients, but the English muffins have somewhere near double the liquid. Although my bread was very dense, I think if I remade it with two cups of milk instead of 1 cup of milk, it would come out much better. Just wanted to get on and see if you had double checked the recipe to see if the fluid measurements were a typo. I cannot wait to try all of your other recipes!
The recipe for the English muffins is not the same recipe as for the English muffin bread. They are two totally different recipes. They are similar, but not the same. The 1 cup of milk in the bread recipe is correct, along with the 1/4 cup water and the 2 tbsp oil.
Often when people say they have very different dough textures from mine, it’s because they don’t use my bread flour blend, or they’ve substituted something within the blend that just isn’t working. So that’s the first question I’ll ask and we’ll go from there. Then we can get you making all the wonderful gf breads you want 😊😋
Looks like another great recipe. I am looking forward to trying it out and using it for Christmas morning eggs benedict! Thank you!
If I can’t find white rice flour in my area to make your bread mix, would finely ground brown rice flour do just as well?
I haven’t tried it, but I think it may work.
I would love to make your English muffin bread as well as all the other receipes,but I an dairy free. How does egg white protein work in place of whey protein isolate.? Has anyone tried it?
No one has told me they’ve tried it yet, so you would be the first that I know of. I think it would work great, though!
I don’t have the whey protein so I used the white of a duck egg and it was wonderful. Hope this helps.
I have wee springform pans, 4 inches across. Could I use those with this recipe to make cheater English muffins? I know you have a recipe for actual English muffins, I’ve tried making them in the before of celiac and burned them every time. It could be that I get impatient…… Or use your recipe for English muffins but use my springform pans to oven bake it?
Yes! I do think those would work. I know exactly what you’re talking about because I have a few of them as well. I think the English muffins would come out so good in them! That’s a great idea 🙂
Great toast. This recipe is so easy it feels like cheating! Works well with Authentic Foods superfine brown rice flour, too.
Love your white bread and English muffin bread recipes. Sooo much better than store bought! Can superfine brown rice be substituted for the superfine white rice in your flour blends? Can’t wait to try your other recipes!
Thanks so much, Wanda!! I’m not sure, to be honest. I feel like they are very similar, but you may need to add more liquid to the recipes using brown rice flour.
I made English Muffin bread dough and English Muffin dough to use for Foccacia. My husband who hates everything decided to taste both foccacias because of how delicious I said the breads were. I thought he would do his usual, “I don’t like it!”. But he stunned me when he said his favorite was the English Bread dough because it tasted like real pizza crust! He even had seconds!! You did it Kim!! After browsing all of your recipes I found everything I was looking for. I’ve been searching for a Monkey Bread recipe and the Pannetone Babka will work. I’m never going to have to watch my family eat yummy desserts while I watch.
Awe, yay!! So glad your husband liked the focaccia!! Did you know I actually have a focaccia recipe on the blog? And it uses the english muffin dough!! But if you like the dough from the english muffin bread better, than definitely use what you like 🙂 Here’s the link for that recipe in case you wanted to check it out: https://www.letthemeatgfcake.com/gluten-free-focaccia-bread/
I made your focaccia last week for thanksgiving with great success and I was just really craving some more warm bread so I made this loaf this afternoon – and ate about half of it right away! I did share one slice with my husband and kid before telling them they can’t have any more 🙂
Haha! I hear ya, Ruth. I’m in a household with two gluten-eating people and when they want to eat all my gluten free bread, I know they must be good 🙂
I have always made my own stuffing from croutons for Thanksgiving. This is the first year I have to be gf. I was thinking this bread might work for my croutons. What do you think?
Absolutely! I think most of my breads will work great for stuffing 🙂
Awesome! It looks like the least time consuming bread…lol. My only issue will be keeping my hubby from eating it first…lol
I can’t wait to try this recipe! What cornmeal do you use? There was no link ☹️
Usually whatever I can find, but lately it’s been Arrowhead Mills, which I found at my local Whole Foods.
I also subbed pea protein isolate – pure yellow pea protein isolate – and like everyone else, it seized up into a tough dough ball in the mixer immediately. Added about another cup of water to get it to be loose. The rest of the flours were the same I always use! So maybe pea protein cannot be subed.
Replying to myself – I am not sure if pea protein CAN be substituted for whey protein – has anyone successfully done this?
“Don’t substitute pea protein powder for whey protein powder in ANY recipe you see”
Hmmm, I honestly don’t know. I feel like someone has at some point in one of my recipes, but I can’t remember which one. When I give substitutes, they’re just a suggestion. I don’t have the time or funds to try every substitute, but rather just give ideas if someone can’t have certain things that are in my recipes. It’s a jumping off point, if you will. If I can find where someone has substituted pea protein (and I swear they have with great results) I’ll let you know 🙂
Iv’e used Pea protein in this recipe a few times and it turned our amazing. It was the best bread I’ve ever made and I bake a lot!
I also just tried it with pea protein isolate and it seized up on me. I LOVE the original flour blend, but my tummy does not 😞 Thanks for the post (and especially Kim’s video) so I know to add more hot milk to get the desired consistency. Has anyone tried subbing soy for the whey protein isolate?
I’m pretty sure i used the Pea Protein as a substitute in the flour blend, does this mean it won’t work now? And does adding more liquid resolve the seizing up?
I have tried making this bread twice and it doesn’t rise at all the first time. I thought maybe the yeast might not be good so bought new yeast and tried it again. It was only a little higher after an hour and a half – just about half an inch lower than the top of the pan. It is hard and very dense. I am quite disappointed as I have wasted so much time and expense. I weighed and double checked every step of the way.
Have you changed anything in my flour blend at all? I’ve had great success, as have others, so there must be something you’re doing different. Are you using potato flour in the bread flour blend and not potato starch as it should be?
No, I didn’t change a thing and used potato starch not flour. I followed the directions for both the bread flour blend and the recipe. The second time I made it, I used Saf Premium Instant yeast with an expiration date in 2022. The bread tastes salty to both my husband and I, though I used exactly 1 1/2 teaspoons as the recipe requires. I watched the video at least 5 times and have successfully made wheat bread for many years! We just can no longer eat wheat due to its inflammatory properties.
If your all purpose flour is used in place of your bread flour for this recipe, what can the dough be used for????
I’m honestly not sure, Josephine. You could try and see if it will work to make the bread, but I doubt it will. I’m sorry 🙁
My loaf is baked and cooled. Definitely not like my original one. It is a little more dense . I won’t make that mistake again with the flour .
I do have a question because I am trying to add the recipes to my WW program. It is a little difficult because all the ingredients aren’t in the WW list. So, I was wondering do you have a nutritional breakdown somewhere for the gluten free bread flour and gluten free flour blend.
Oh no! Good that you know that now!!
I wish I did have a nutritional breakdown and maybe can get one in the near future, but right now it’s an added charge on the website that I’m not able to pay for at this time. Sorry, Josephine 🙁
Try putting the ingredients in my fitness pa to get the nutritional info.
I accidentally used Kim’s gluten free flour mix instead of Kim’s gluten free bread flour. Grabbed the wrong container. Anyway, had to add around an extra cup of water cause batter was really still. Loaf rose nicely and is now in the oven. Hope it turns out into an edible loaf. I made the the it originally using the gluten free blend and it came out great. In fact my husband loved it and he is not gluten free. I will let you know how it comes out this time
Could I also use ground psyllium husk to replace the xanthan gum, and just add a bit more of the husk?
Yes, I think you certainly could!
Hi, I recently found out I have major wheat intolerance. I found your website and can’t wait to get started. I bake all the time but now have to adapt all my recipes. In this recipe can you reduce the sugar? Or is it important to the overall texture of the loaf? Thanks again
I’m not really sure if the texture would be affected a whole lot because it’s just one tablespoon of sugar, but sugar does tend to make gluten free breads a little softer.
The flour that I messed up for the English mufffin bread. I hated to through it out. So I thought I would try it on some biscuits. Wow they were the best biscuits I ever had. My husband has celiac and I have to cook GF all
Thank you for the recipes. I’m going to make the English muffin bread again.useing the ingredients .in your bread flour mix. Have a great day. Nita
That’s wonderful, Nita!! I love to hear success stories 🙂
I made your bread flour exactly as you posted. Used same measurements and weights. Used coconut milk powder as I’m lactose intolerant. Mine also came out as a ball of very stiff dough. Could I use more liquid?
Thank you Kim
I’m glad I only mixed up five cups of the bread flour. I may try the English muffin recipe again if I can find the things you suggested. It did have a good taste even though it was very dense and hard.🤪
This is Nita again.when I made the bread flour I didn’t have whey protein.so I substituted brown rice flour.do you think that made the bread so stiff. I rechecked the ingredients to see if I had used too much flour.but the recipe called for 3 cups. I looked the recipe over to see if I had left anything out. I didn’t. The bread was so hard I could hardly cut it. I’m afraid to try the recipe again.
Hi, Nita! That’s exactly why it was so stiff. Brown rice flour and whey protein aren’t at all similar or interchangeable. I do have some substitutions listed on my flours blend page for the whey protein, such as soy protein or pea protein, which are also links to those ingredients 🙂
I made the English muffin bread again with the right ingredients.and it turned out beautiful. I haven’t tasted it yet it’s still cooling..it looks teally good.
I made the English muffin bread. I measured everything exactly. I mixed it with my kitchen aid mixer.and it came out a ball of stiff dough..it was a disaster. I was so disappointed. What did I do.
this recipe looks awesome but I am dairy free. What can I use in place of the Whey Protein Isolate in the Bread Flour Recipe? Thanks.
There are substitutions listed right next to the whey protein isolate on my flour blends page, which are also links to those ingredients on Amazon 🙂
My whey protein powder came, and it took me 3 days to decide what to make first! Finally, hubby voted for this bread, because it’s done in a day. WOW!!! It is the most delicious gluten free food I’ve ever put in my mouth! Wow, wow, wow!! Tender, great flavor, I didn’t try it without toasting it. What a great butter absorbing toast!
Finally, finally I have toast again. Now, to understand that, you need to know that from the time I was little, toast and hot cocoa or tea was always my go to for an evening snack, afternoon snack, lunch…..ok you get the picture. When asked what my favorite food was, one of my first answers has always been toast. And you delightful human you, have given me back toast! Thank you!
Oh my goodness, Gillie! I LOVE hearing stories like this from people like me who can finally enjoy something they loved to eat before having to go gluten free!!! I’m so glad you liked the bread!
I hope you get a chance to try some other recipes on the blog. Might I suggest cinnamon rolls or my artisan or Italian bread? Those are some favorites!
Thanks for your wonderful comment 🙂
wow, hey you think a slice of this would be good to use as a base for EGGS BENEDICT?Yum!
I think it would, but my gluten free English muffins would work even better 🙂
I am in the process of making the english muffins bread right now so I can’t comment on it yet but your English muffin recipe is the bomb! I make them all the time. Thanks again for the recipe. I use your flour blend exclusively. Love it.
Awe, thanks so much, Donna!!
I love english muffin bread! Just had a piece of masters last week. You might need to make some for mom.
Mmmmm! I hadn’t had English muffin bread probably since we went to Duluth years ago!!
Boy does that bread look good! It brings back memories of where I grew up & you can’t find that bread anywhere on the east coast. Not even with gluten in it!
I have seen it sometimes at Walmart. Of course before I was diagnosed with Ceilac disease I could hardly find it. But I saw some a couple of weeks ago when I ventured to the store here in NC.
Was it gluten free, Cyndi?
I know!! I love it, too 🙂
Have not made this yet, have all ingredients except oil. Will Gravesend oil work? Want to bake it now it looks soooo wonderful!
I’m not sure. I assume it would be all right, but I’ve never worked with grapeseed oil so I don’t know how it behaves in bread dough. It doesn’t hurt to try 🙂