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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Soft White Bread (Gluten-Free)]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Thu, 23 May 2013 20:36:40 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment2000</link><description><![CDATA[This looked like a great recipe - I followed it religiously - after 20 minutes of baking I gave it another 10 minutes & after cooling the center was still very raw. What a waste of time & money - too bad it tasted very good at the edges.<br/><br/>
(Comment posted by bill converse at 7:32 pm, Sat 12th Apr 2008)]]></description><author>no@spam.com (bill converse)</author><pubDate><![CDATA[Sat, 12 Apr 2008 19:32:59 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment2000</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment2530</link><description><![CDATA[I use this recipe all the time, in fact I have 'modified' it for use in my bread machine.  I always get a light loaf that reminds me of white wheat bread.  I also use this to make hot dog and hamburger buns.<br/><br/>
(Comment posted by Charlene Ashton at 12:27 pm, Mon 21st Jul 2008)]]></description><author>no@spam.com (Charlene Ashton)</author><pubDate><![CDATA[Mon, 21 Jul 2008 12:27:35 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment2530</guid></item><item><title><![CDATA[Comment #3 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment6647</link><description><![CDATA[Would it be possible to get the 'modified' bread machine version of this recipe from you?<br/><br/>
(Comment posted by Susan P at 2:54 pm, Wed 14th Jul 2010)]]></description><author>no@spam.com (Susan P)</author><pubDate><![CDATA[Wed, 14 Jul 2010 14:54:57 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment6647</guid></item><item><title><![CDATA[Comment #4 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8025</link><description><![CDATA[Charlene,
How did you modify the recipe??  My daughter is 6 years old and is on a gluten free diet.  I'm in search of a bread that she likes. She says she wants something soft like the "real bread"<br/><br/>
(Comment posted by Maria Perez at 9:36 pm, Wed 19th Jan 2011)]]></description><author>no@spam.com (Maria Perez)</author><pubDate><![CDATA[Wed, 19 Jan 2011 21:36:23 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8025</guid></item><item><title><![CDATA[Comment #5 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8402</link><description><![CDATA[May I also get a copy of the bread machine version from you?<br/><br/>
(Comment posted by Lou Ann at 11:43 pm, Sun 27th Mar 2011)]]></description><author>no@spam.com (Lou Ann)</author><pubDate><![CDATA[Sun, 27 Mar 2011 23:43:00 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8402</guid></item><item><title><![CDATA[Comment #6 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8685</link><description><![CDATA[This has been the best white bread recipe I've found.  I just got a new bread machine and would like to use this recipe.  Would you mind sharing your modifications with me?  Thanks!<br/><br/>
(Comment posted by Sheramy at 5:06 pm, Sat 7th May 2011)]]></description><author>no@spam.com (Sheramy)</author><pubDate><![CDATA[Sat, 07 May 2011 17:06:09 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8685</guid></item><item><title><![CDATA[Comment #7 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10729</link><description><![CDATA[Charlene, 

You need to share your modifications so that the rest of us can enjoy a nice light white bread.<br/><br/>
(Comment posted by Candace at 1:29 am, Sun 26th Feb 2012)]]></description><author>no@spam.com (Candace)</author><pubDate><![CDATA[Sun, 26 Feb 2012 01:29:10 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10729</guid></item><item><title><![CDATA[Comment #8 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment11827</link><description><![CDATA[What are your modifications to the gluten-free soft white bread recipe (to use with our bread machine)?<br/><br/>
(Comment posted by Liz Wisniewski at 10:48 am, Sun 24th Jun 2012)]]></description><author>no@spam.com (Liz Wisniewski)</author><pubDate><![CDATA[Sun, 24 Jun 2012 10:48:37 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment11827</guid></item><item><title><![CDATA[Comment #9 (Reply to Comment #2)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15513</link><description><![CDATA[Charlene,
What is your bread machine recipe or process, and have you used liquid milk and skipped the water?<br/><br/>
(Comment posted by Karin at 10:56 am, Fri 8th Mar 2013)]]></description><author>no@spam.com (Karin)</author><pubDate><![CDATA[Fri, 08 Mar 2013 10:56:29 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15513</guid></item><item><title><![CDATA[Comment #10]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3121</link><description><![CDATA[This is the best recipe for gluten free white bread that I have found yet. It is more like a wheat bread and even my family and friends enjoy it.<br/><br/>
(Comment posted by edna keefauver at 12:56 pm, Tue 18th Nov 2008)]]></description><author>no@spam.com (edna keefauver)</author><pubDate><![CDATA[Tue, 18 Nov 2008 12:56:10 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3121</guid></item><item><title><![CDATA[Comment #11]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3129</link><description><![CDATA[This is the best I have ever had!!!  I have tried a lot of recipe's and this is just phenomenal!<br/><br/>
(Comment posted by Shari Wilson at 4:30 pm, Sat 22nd Nov 2008)]]></description><author>no@spam.com (Shari Wilson)</author><pubDate><![CDATA[Sat, 22 Nov 2008 16:30:33 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3129</guid></item><item><title><![CDATA[Comment #12]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3138</link><description><![CDATA[What did I do wrong?  For me too, the first time I baked it the batter was very thick and it took a long time to bake.  The second time the batter wasn't even a dough!  But the first one tasted great!<br/><br/>
(Comment posted by susan at 1:40 pm, Wed 26th Nov 2008)]]></description><author>no@spam.com (susan)</author><pubDate><![CDATA[Wed, 26 Nov 2008 13:40:52 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3138</guid></item><item><title><![CDATA[Comment #13]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3300</link><description><![CDATA[I love this recipe!  My family gobbles it up!  It is very easy to make, I do leave it in the oven for about 10 minutes longer stated.   My only problem is that the bread keeps collapsing as it cools after de-panning. Any help that you can offer would be great.<br/><br/>
(Comment posted by Debbie Bluestein at 9:28 am, Mon 5th Jan 2009)]]></description><author>no@spam.com (Debbie Bluestein)</author><pubDate><![CDATA[Mon, 05 Jan 2009 09:28:38 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3300</guid></item><item><title><![CDATA[Comment #14]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3407</link><description><![CDATA[I know that if I put too much dough in the bread pan it will be still doughy in the middle.  Careful with how much you put in.  I only fill it up about 2'- 2 1/2'.  I let it rise for about 1 1/2 hour.   The unfortunate part is it does collapse a little.  I haven't figured that out yet.  Susan...the reason the batter could have been more thick and then not as thick was how long you blended or left something out of the ingredients.  It is best to blend it until it is like a paste.  Just don't put too much batter in the pan and allow it to rise and it should turn out fine.  Also...wait to take it out of the oven until the top is brown.  Hope this helps!<br/><br/>
(Comment posted by Shari Wilson at 11:59 am, Sun 1st Feb 2009)]]></description><author>no@spam.com (Shari Wilson)</author><pubDate><![CDATA[Sun, 01 Feb 2009 11:59:38 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3407</guid></item><item><title><![CDATA[Comment #15 (Reply to Comment #14)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8125</link><description><![CDATA[Bread turned out great. 
Tips:  Have everything i.e., eggs at room temperature
Use warm water at 110 degrees, add sugar and stir, add yeast but don't stir and put in warm draft free location - I use oven heated to about 90 degrees for 15 minutes.  Put dough in well greased pans on cookie sheet, cover with clean cloth and put in oven at 80 degrees to rise. A pan of hot water on bottom of oven keeps it warm.  When risen carefully remove from oven and preheat oven.  Carefully remove cloth and put pans in middle rack of oven.  Cook for 35 min.<br/><br/>
(Comment posted by Audre at 6:28 pm, Wed 2nd Feb 2011)]]></description><author>no@spam.com (Audre)</author><pubDate><![CDATA[Wed, 02 Feb 2011 18:28:05 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8125</guid></item><item><title><![CDATA[Comment #16 (Reply to Comment #14)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8704</link><description><![CDATA[I find that the bread doesn't collapse if I cook it longer.  I am up to about 35-40 minutes.  I even checked the temperature of my oven to make sure it wasn't off.<br/><br/>
(Comment posted by Paula at 9:17 am, Fri 13th May 2011)]]></description><author>no@spam.com (Paula)</author><pubDate><![CDATA[Fri, 13 May 2011 09:17:18 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment8704</guid></item><item><title><![CDATA[Comment #17]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3599</link><description><![CDATA[This recipe is terrible.  I spent all the time preparing the ingredients and the money purchasing them, only to have the bread fall.  It came out looking great but it ended up looking like a brick.  What a disappointment.  <br/><br/>
(Comment posted by Sidney Abernathy at 12:39 pm, Tue 31st Mar 2009)]]></description><author>no@spam.com (Sidney Abernathy)</author><pubDate><![CDATA[Tue, 31 Mar 2009 12:39:02 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment3599</guid></item><item><title><![CDATA[Comment #18]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment6629</link><description><![CDATA[I made this bread for my family (we have three celiacs in our family of six), this bread went over very well.  My four year old took some convincing that it was actually gluten free.  He kept poking it and saying "no special bread does not feel soft, gluten bread feels like this."  He finally ate it and was very happy.  I am going to try to use this recipe for cinnamon rolls.<br/><br/>
(Comment posted by Angela at 7:25 am, Mon 12th Jul 2010)]]></description><author>no@spam.com (Angela)</author><pubDate><![CDATA[Mon, 12 Jul 2010 07:25:34 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment6629</guid></item><item><title><![CDATA[Comment #19]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment7529</link><description><![CDATA[I have baked my entire life and this recipe failed miserably !<br/><br/>
(Comment posted by Tracy Morrison at 6:32 am, Thu 4th Nov 2010)]]></description><author>no@spam.com (Tracy Morrison)</author><pubDate><![CDATA[Thu, 04 Nov 2010 06:32:26 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment7529</guid></item><item><title><![CDATA[Comment #20]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment9017</link><description><![CDATA[Bread was certainly delicious. Not the same textures as wheat white bread, but still good. However, the mixture was very runny comparted to dough.<br/><br/>
(Comment posted by Lyd at 2:32 pm, Wed 20th Jul 2011)]]></description><author>no@spam.com (Lyd)</author><pubDate><![CDATA[Wed, 20 Jul 2011 14:32:58 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment9017</guid></item><item><title><![CDATA[Comment #21]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10283</link><description><![CDATA[This is the most delicious Gluten-Free bread I have ever eaten.  And, it is a reasonably simple recipe.  I did substitute OLIVE OIL for the butter and it is still great.  I made half of it in a bread loaf pan, and the other half I put in 4" cake pans and made 6 rolls for burgers, etc.  WONDERFUL!!!!  Thank you so much for this recipe.<br/><br/>
(Comment posted by S M Gilliam at 11:09 am, Mon 9th Jan 2012)]]></description><author>no@spam.com (S M Gilliam)</author><pubDate><![CDATA[Mon, 09 Jan 2012 11:09:50 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10283</guid></item><item><title><![CDATA[Comment #22]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10284</link><description><![CDATA[Oh, I forgot to add, it takes longer to bake.  I believe the 15-20 minutes is meant for the rolls; and, I would go for the 20 minutes or longer.  A loaf must bake much longer, or it will fall...  (Been there, done that!)  It is well worth the experimentation to find the correct baking time.  I forgot to time it, so I just checked for doneness...darker brown than I would usually consider it to be done.  Then, I buttered the top as it came out of the oven.  YUMMY!!!<br/><br/>
(Comment posted by S M Gilliam at 11:15 am, Mon 9th Jan 2012)]]></description><author>no@spam.com (S M Gilliam)</author><pubDate><![CDATA[Mon, 09 Jan 2012 11:15:16 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10284</guid></item><item><title><![CDATA[Comment #23]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10706</link><description><![CDATA[I am a professional chef, and we are experimenting with Xanthan Gum. This recipes seemed great. Both times I carefully followed the above recipe (pastry requires precision) and both times they flopped and were heavy and doughy inside. I had to bring to the attention of my bosses that the oven is surely faulty? But - to eliminate factors, I have decided to use this exact recipe for the THIRD time in my oven at home tonight. Will report back tomorrow.<br/><br/>
(Comment posted by MKP at 11:14 pm, Tue 21st Feb 2012)]]></description><author>no@spam.com (MKP)</author><pubDate><![CDATA[Tue, 21 Feb 2012 23:14:12 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment10706</guid></item><item><title><![CDATA[Comment #24 (Reply to Comment #23)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment13440</link><description><![CDATA[Did this work the 3rd time?  I am just starting to cook gluten-free for the grandkids and would like a good bread recipe!<br/><br/>
(Comment posted by Steve at 4:24 pm, Sat 3rd Nov 2012)]]></description><author>no@spam.com (Steve)</author><pubDate><![CDATA[Sat, 03 Nov 2012 16:24:23 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment13440</guid></item><item><title><![CDATA[Comment #25]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment11069</link><description><![CDATA[This bread came out great! Very yummy! I'm glad that I read threw the other comments first. The only thing that really made a difference for me was the cook time. It really does need about 35 minutes over 20 - 25. It did seem like it pulled in a bit on the sides but other wise I had no problems. If you live in a large city go to the Asian markets for the rice flour and tapioca flour. They are much cheaper there. Usually less than $2 a bag.<br/><br/>
(Comment posted by Suzzique at 3:17 pm, Fri 6th Apr 2012)]]></description><author>no@spam.com (Suzzique)</author><pubDate><![CDATA[Fri, 06 Apr 2012 15:17:01 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment11069</guid></item><item><title><![CDATA[Comment #26]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15553</link><description><![CDATA[I managed to start this recipe before I realized I hadn't gotten dried milk or eggs! So whilst dashing to the shops, the yeast was working and I put the yeast into too small a bowl and it poured over the top by the time I got back, and when I combined it all there's no way I was going to beat it for 2 minutes! I could barely stir it! I let it prove till it doubled in size (took an hour and half)! So as you can see, I am a pants cook, but this bread turned out great and I am soooo pleased. It is as near real bread as you are gonna get in my book without paying the earth for it. Enjoy!<br/><br/>
(Comment posted by Denise at 10:16 am, Fri 15th Mar 2013)]]></description><author>no@spam.com (Denise)</author><pubDate><![CDATA[Fri, 15 Mar 2013 10:16:21 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15553</guid></item><item><title><![CDATA[Comment #27]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15649</link><description><![CDATA[A sure test of doneness for gluten-free bread is to test it with an instant read thermometer. Internal temperature needs to be 200 degrees. If it's 180-199, turn off the oven and let it sit for about 10-20 minutes. If it's less than 180 degrees, continue to bake, checking every 10 minutes until it reaches 200 degrees. Hope that helps.<br/><br/>
(Comment posted by Diane at 10:46 am, Tue 26th Mar 2013)]]></description><author>no@spam.com (Diane)</author><pubDate><![CDATA[Tue, 26 Mar 2013 10:46:02 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15649</guid></item><item><title><![CDATA[Comment #28]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15650</link><description><![CDATA[What can I sub for dried milk if I can't have dairy?<br/><br/>
(Comment posted by Diane at 10:47 am, Tue 26th Mar 2013)]]></description><author>no@spam.com (Diane)</author><pubDate><![CDATA[Tue, 26 Mar 2013 10:47:21 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15650</guid></item><item><title><![CDATA[Comment #29 (Reply to Comment #28)]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15802</link><description><![CDATA[I used almond meal in place of the powdered milk 1 to 1.<br/><br/>
(Comment posted by Sarah at 3:04 pm, Mon 8th Apr 2013)]]></description><author>no@spam.com (Sarah)</author><pubDate><![CDATA[Mon, 08 Apr 2013 15:04:15 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15802</guid></item><item><title><![CDATA[Comment #30]]></title><link>http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15800</link><description><![CDATA[I made this last night. I made several substitutions. I used all cassava flour, 4 eggs (more of a mistake) less water to account for the extra egg. I also used almond meal in place of the powdered milk. I let it rise for 1 hour in a 100 degree oven and then turned the oven up to 350 degrees and left the bread in the oven and set the timer for 70 minutes. I baked it in a 9x4 pullman loaf pan without the lid. It came out with a nice light crust on the sides and a crunchy top. It is still a bit wet in texture but the loaf held its shape and did not sink. I also baked some in muffin tins and I let them bake for 35 mins. Overall it came out good just needed a lot more cooking time. 
Cassava flour is not the same as Tapioca flour. They are from the same root but the cassava flour is the whole root and Tapioca flour is only the starch.<br/><br/>
(Comment posted by Sarah at 1:31 pm, Mon 8th Apr 2013)]]></description><author>no@spam.com (Sarah)</author><pubDate><![CDATA[Mon, 08 Apr 2013 13:31:33 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/455/1/Soft-White-Bread-Gluten-Free/Page1.html#Comment15800</guid></item></channel></rss>