jmeds77

Thank you for all the advice. I will cut the liquid for sure. Trying coconut oil sounds promising - and tasty! So, tomorrow I will roll up my sleeves, grab my containers of flours and get to experimenting! I'm such a "rule follower" but understand gluten-free baking means I need to invent my own.

Why o why does my gluten-free bread fall every stinkin' time??? It looks so beautiful in the oven, then I take it out and it slowly caves in the middle while it cools. Please, suggestions and advice. I'm using Bette Hagman's Butter Basted with part brown rice flour and due to dairy allergies, using Earth Balance butter and substituting the dry milk for...