Oh my gosh! This is exactly the kind of information I was looking for! I'm trying to find a good gluten free flour to make bread as I loathe the gluten-free flours for their addition of rice flour which I don't think works to give me a good fluffy bread like the ones you'd buy at the grocery store (but healthier and, well GF!). I've got sweet white sorghum flour, soy flour, spelt flour, garbanzo bean flour and I'm ordering Masa Harina corn flour to try out as well. So far, I've been baking bread with Spelt and it's pretty nice, but has this stronger taste that's akin to full grain bread which, unfortunately, doesn't appeal much to the rest of my processed-gluten-loving family. I've tried to use the sorgum yesterday and it hit me this morning (I also shouldn't bake past midnight...) that I forgot the xanthan gum and that's likely why it didn't work, but I didn't quite like the sorghum texture either. Bread was definitely falling apart, so definitely a need for the xanthan gum. Is guar gum the same as xanthan gum? I've seen some recipes using it instead of not a lot. What are your thoughts on the flours and the guar gum? Thank you! I bookmarked your website, it's so useful!

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