Thank you so much for this recipe, My two daughters are allergic to dairy, wheat, eggs, corn, soy, and peanuts. I'm constantly looking for recipes and deserts for them. As you probably know it is a difficult task to give them great tasting deserts and foods without all the ingredients that they cannot have but desperately want!

We are starting an elimination diet tomorrow, so in preparation I decided to bake a loaf of gluten-free bread. I am an avid baker and have been baking all our own bread for about a year now, with a delicious recipe chock full of gluten. I grind all my own grains, so I ground some brown rice for the rice flour but used purchased tapioca flour. I made the recipe as written. It needed a few more minutes baking time because the inside was raw still when I cut it. Also it just tasted like a big loaf of rice. Not appetizing at all when you're used to whole wheat. My 3-year old spit it out in the garbage can saying, 'yuck!' I just couldn't get over the overly rice-y ness of this bread. I won't be baking this bread again.

I cannot have rice, wheat, bran, oats, or corn. Celiac is my worst enemy because I lust after bread and still have yet to find a replacement

I haven't had a chance to try this recipe yet but have vacation coming and I will be experimenting and will give it a try. We have Celiac Disease - milk, corn, and a small rice allergy in our family. Thank you.

For Megan: I found this on Wikipedia - it might be helpful to you. Good luck! From Wikipedia, the free encyclopedia: 'Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.'