Bread flop #2

[Guest guest]

Well, I did it. I tried to bake GFCF yeast-free, soy-free, corn-free

bread again. I decided to try the recipe in 's book again

making the adjustments some of you suggested to see if it made a

difference. The first loaf resembled swiss cheese and was gooey in

the middle (though my son loved it). This time, I substituted 1/2 of

the white rice flour for brown rice flour, reduced the baking powder

from 1 Tbsp to 3/4 Tbsp and cooked it a bit longer. This time,

instead of lots of holes, it had 2 BIG holes. When I sliced it, each

slice came apart in 3 pieces. It was as if I was trying to cook 3

thick breadsticks in the same pan. I was hoping to use this for

sandwiches. It was much less gooey in the middle though. Has anyone

ever had success with this recipe? My next attempt will be a recipe

from Bette Hagman's once I can round up the ingredients. If that

doesn't work, maybe a mix from Miss Roben's. How frustrating. What

we do to make a sandwich. I used up the first loaf by making french

toast. My son loved it yesterday but gagged on it this morning. I

figure I can use this loaf for bread crumbs as a filler for meatloaf

etc. How do I prepare it and store it? What if I want to use if for

stuffing? Do I leave it out in the open to dry out or is there

another way? I have to share one thing that was funny. When the

loaf was on the table cooling off, my son kept going up to it patting

it like he would a cat. It seemed as if he was acknowledging that it

was his and he liked it. He ate 2 slices (or should I say, 6 pieces).