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Alison's Gluten-Free Bread

Reviewed: Oct. 7, 2012
Fantastic GF bread! This is the best one I've made so far. I actually like it and see a lot of possibilities. I did not use the bread machine. I followed suggestions posted by other bakers: I proofed the yeast in warm milk and honey, etc.. I divided the dough into two loaf pans (oiled and corn flour), let sit covered for 30 minutes, and baked at 350 for aprox 50 minutes. I did make a few changes: -Substituted sorghum flour for millet and used a combination of olive oil and peanut oil. -Used two whole eggs and a tablespoon of ground flax. (instead of egg whites) -I also added 1/4 cup of amaranth. Next time I will add less honey and a bit more salt. I will also try it with less xanthum gum. I don't know if it really needs a tablespoon. I will post the results when I try it.
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