My son just recently became gluten intolerant. He thoroughly enjoyed the loaf of bread I made. I tweaked the recipe a bit and had no problem with the bread raising . As a matter of fact I can get 2 loaves next time around using the same technique . That being adding some milk instead of all water and preparing the yeast with warm water and a little sugar before adding eggs and oil. My only issue was the cost of the mix along with shipping was a little pricey but worth it to see my son sop up his over easy eggs with a warm slice of buttered bread !