Okay, I tried the dextrose in equal amount (3 tbs) because I decided I didn't want sweetness in the bread (another reviewer commented on the sweetness and I seem to be less tolerant of sweetness) and the bread came out just fine! So folks with fructose intolerance should be able to enjoy this bread. Another question for you. I've come across a replacement product for gluten called gluten free gluten (by a brand called Orgran. It states to add 1 part to 5 parts of an combination of gluten free flours. If I use this gluten substitute, do I not use the xanthan gum in your recipe?

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