For Gluten Free Bread. You need to use a recipe that has gelatin or pectin in the gluten free flour mix. Also, a high protein GF Flour, (quinoa flour), gives the bread more structure. The bread mixture comes out very close to dough instead of batter and your bread will turn out perfect. One would never now it is Gluten Free. Ive been baking 8 years gluten free. My son has Celiacs disease.

• Reply