This recipe looks great. I'm going to order some of your new flours and try it out. I appreciate the comparisons to wheat flour baking to help guide the way. I never thought of the pain de mie pan, but it does have exactly the right shape with nice, tall sides. I'll start saving my pennies so I can get a couple soon. @AmandaLP- re: baking in a kitchen with glutenated & non-gluten flours. It's next to impossible for even a careful and diligent baker to prepare a wheat flour based recipe and not scatter some flour about. So, it's almost impossible NOT to contaminate the area. Since even a very small amount can cause gut damage that takes months to heal it's important to be realistic about what's possible as well as vigilant and thorough when you cook. My guy has celiac disease. I don't but I eat GF almost always so as to decrease the cross contact risk and increase bonding. The little bit of non GF bread & cereal brought in is kept in sealed containers and dispensed very carefully away from the main prep zones. I use a separate cutting board (wood is porous so gluten can hide in the board) & only use pans that're smooth metal/ glass/ pottery, with no seams or folds. Condiments & related foods are scooped out with a spoon and spread with a metal-bladed knife or spreader so the product doesn't get contaminated. Thanks for sharing these very helpful tips. I know I learned a LOT!~ MaryJane

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