This blog is such a rich source of information! I noted Iris Morales' comments on Gluten Free in the Cuisinart. So far, my best loaf was a Gluten Free "Sourdough" loaf for our neighbour who's celiac. My difficulty, is I get "diving board" tops to every loaf, like a dry skin forms as the dough is rising, then as it bakes, this skin splits around the top and up comes this platform crust making a slice of bread, if you can get one, a very odd shape indeed. Anyone with a brilliant idea?

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