Praise God! I am so excited that you follks are in the "trenches" with us GF folks! There are awesome folks out there helping us to figure out how to survive being GF, but now you're here to help us ENJOY being GF! I applaud you for taking this step. I have been trying to bake my own GF bread for 2 years now, but like many others, I am trying to find ways to make it healthier (more protein, more fiber). I have tried using almond flour (tasted good, but was very heavy in my stomach) and Montina (I didn't really like the flavor too much). I have the same question: Linda Swinney Says: March 5th, 2010 at 3:28 pm Question on double rise–I baked traditional bread for many years before my son was diagnosed with Celiac. I then switched to baking GF bread. Everything I have read says that GF bread only needs one rise but I see that you do a traditional double rise. Did you try both and determine the double rise was better? I am so thankful you have entered GF baking! We need expert bakers to develop great recipes. Thank you!! Again, thank you for joining us! I am excited to learn more about GF baking! Thanks for your input, Robin. Please read the answer to Linda's question; it hasn't changed (yet)... PJH

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