I found out about your GF flours from a relative, and I'm intrigued with the brown rice flour! I'll have to try some. Two questions: have you thought about a multi grain GF bread mix? My standard loaf for everyday is made with Montina (lots of fiber). It would be nice to have something different that's made from a lot of grains. Second, how does your bread taste after only one rise? When I make sandwhich bread, I often only do one rise to save time and it turns out fine. Christine, I'll pass along the suggestion for the whole-grain sandwich bread mix - good idea. And I'm sure you could give this bread just one rise, if you're in a hurry. Probably it wouldn't rise as high; and the flavor wouldn't be as good (bread develops flavor as it's rising), but I'll bet it would still turn out. PJH

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