I've been making GF white bread for several years now, and it's a staple of my diet. However, I've never been satisfied with the heavy, rather coarse texture of this product after it cools. I beat the 'batter' for a minimum of 5 minutes, as suggested by KAF a year or so ago. I slice it and use it for toast, but it just doesn't match the lighter, fluffier rise and texture of the Udi's brand GF bread in the store. I don't buy that brand, but I did do the 'charmin test' on it early on to see what GF bread texture could be in an ideal world. Any tips on getting there would be awesome. I'm fine with experimenting on my recipe, which, needless to say, does include KAF's GF all-purpose flour. Thanks! Michael B. Blaine, MN

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