gluten free gluten

[Guest guest]

I bought some " gluten free gluten " , and I've been

experimenting with it. I made a terrific pie crust

with it tonight, using a cupcake pan. They came out

like little apple tarts.

I've also been trying to make a decent loaf of bread.

The first 2 were disasters. The one I made tonight is

actually pretty good. I find the the gfg makes the

bread very moist. It's actually edible cold, like

real bread. (I always have to toast the store-bought

gf bread). It came out quite spongy.

I'm having 2 problems with my baking, and I'm hoping

one of you will know what to do.

1) the gf stuff always seems to take MUCH longer than

" real " bread. Sometimes twice as long. I have

trouble knowing when things are done.

2) The middle of the loaf always seems very moist and

kind of underdone to me. I use the small size loaf

pan. I just tried some of the new bread I made, and

even tho it felt un-cooked, it tasted OK. Pretty

good, actually. Is there a way around this? I'm

adapting real bread recipes. The one I used tonight

is a quick bread with yeast recipe.

Lori

" I wrestled with reality for 36 years, and I'm happy to say that I

finally won out over it. "

---Elwood P. Dowd