Having gone the GF route in our household, one of the things I miss most is that fresh-from-the-oven quality. Buying a package of GF anything from the store shelves doesn't hold a candle to pulling warm bread/muffins/pizza from your own oven. This recipe is very exciting, as I KNOW you've tested it over and over to make sure it'll work in MY home. Thank you! My question is whether or not I can add milled flax in place of some of the butter. We were accustomed to eating only whole-grain products with lots of fiber, and I'd love to continue feeding my family high-fiber baked goods. Also, it couldn't hurt to cut back on some butter at the same time, unless of course it plays an integral role in texture/flavor. Do you have any advice for increasing fiber in this recipe or for adding fiber to any of your new GF mixes? Is it as simple as adding a few spoonfuls of milled flax?

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