buddhabelly

Well IrishHeart I made your recipe and the texture is perfect, that's what I've been looking for. I do have one question, and this may have been something I did wrong, but the centre of the bread collapsed. I was wondering if you've ever run into this, and if so, how did you correct it. Besides that, the bread is perfect, thanks.

Thank you very much for the recipe, I'll give that one a try. I know it can be done, because I've bought some soft bread from the farmers market, but at $6.50 a loaf, it adds up. Thanks again.

Good day everyone. Well I'm becoming very discouraged when it comes to making my own bread. I have made 4 loafs so far, all from different sources, using different gluten free flours and preparation methods. The issue I run into every time is that the bread is so dense, that come the next day it's basically un-edible. I know it probably will never turn...

Well I just wanted to thank everyone for your replies. I will definitly be trying your sugestions and will post the results next week. thanks again

I've done some searching online and I also have a gluten free cook book, I was just curriouse if there was something special that should be added that may have not been mentioned in the recepies that I've seen. sa1937, I will be using a stand mixer. fantasticalice, what is dough enhancer, and can you get that anywhere? Thank you for your replies...

hello everyone. Well im new to the celiac world and had a question about glutten free bread. ive seen all sorts of good recipies out there that i cant wait to try, the only question was what will make glutten free bread fluffy? ive bought some in the past, but they were all very dense so before i begin is there a magical ingrediant that makes it soft?...