Removing the cheese shouldn't create a problem, Rex, so feel free to eliminate that and the garlic to create more of a "blank-canvas" bread. We are however a little concerned that if baked as one single loaf, the results would be quite dense. If you happen to have mini loaf pans, or grab some mini disposable aluminum loaf pans from the grocery store, they may be more successful than a larger, standard loaf. Gluten-free breads tend to rely heavily on clinging to the sides of the pan to stay risen, so having very little surface area of visible dough/batter is ideal. No matter which pan you bake in, you want the internal temperature to reach 210°F. It isn't something we've tested out, but you're more than welcome to experiment! Annabelle@KAF

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