As a baking enthusiastic have been working with gluten-free breads during last years. According to my practice i may say the following. For best results you may use a balanced gluten-free flour with this proportions: 70% of flours with more gritness. I use 60% rice flour and 10% Corn Meal. 20% of some Starch like manioc and potatoe. 10% mixed of another flours such Flaxseed,Quinoa and Peanut. I could affirm that for much softly bread you could add milk as main liquid, a generous amount of fat ( i use unsalted butter , sometimes oil ), add 6 g. of baking power each kg. of gluten-free blend flour and finally add 1 egg and 4 egg yolks for each 500 g. of the gluten-free blend flour. The presence of soy lecythin at egg yolks helps turn bread softly! I noticed that liquid/flour ratio is another important question. A bread with 70 % hydratation is better and much softly than 55 or 60%. But any increase over that 70% or around it could turn batter shaggy, seemed unbaked after long time in the oven. Another test i´ve done was to rest batter directly inside pan. This works not good! The best choice is to rest batter for 1 and half hour in a bowl and then after that time, add the batter to definitive pan and rest for more 15 to 20 minutes until the batter goes almost on top. The final task is to spray water all over the bread surface at the exactly moment that bread goes to the oven.It will avoid cracker of bread surface during baking. I use here MCC ( Methyl Carboxi Celulosis ) because it´s much easier to find and at lower cost than Xanthan Gum. You can substitute in same proportions. I use 3 g. each 500 g. of blended flour. it works nice! Nothing to say about cakes and cookies. I have no experiences with them! Hope have been helpfull! Wow thank you so much for the information! It sounds like you have done quite a bit of research into making gluten free breads.-Jon

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