I'd love to see a recipe with gluten-free beer used as the primary liquid. I've heard of people doing this with fantastic results, as the carbonation really helps the inside of the dough take shape! Most people say to replace any water used with gluten-free beer, but alas, this recipe called for no extra water! I think I may try replacing the 1 cup of milk with 1 cup of gluten-free beer and 1/3 cup of dry milk powder and see how it turns out! Wow, that sounds fascinating - I'm turning this tip over to our GF development team... Thanks! PJH

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