I have some good news to report. The Potato flour substitution for the Xanthan Gum did indeed work. I substituted 2 Tablespoons of Potato flour for the 1 1/4 teaspoons of Xanthan Gum. However, I had to increase the amount of warm milk to make it all come together as shown in the pictures. Unfortunately, I made the mistake of adding a little too much milk; about 1 1/2 cups. The bread would have been better off with 1 1/4 cups instead, for the second rise. I did make a nice slice of cheese toast with it and it tasted wonderful. I think for the next gluten-free bread experiment, I will try replacing the Xanthan Gum with an equal amount of Konjac Powder as a taste/texture comparison. The Potato flour is cheap though, if one has to be gluten-free on a budget. Great to hear that the potato flour worked! Feel free to keep us updated on your experiments, we love to hear them.-Jon

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