I have been trying bread recipes ( dealing only with organic: lectin free, grain free, gluten free, and traditional yeast free flours, individually or in blends ) and I have not had any success in any of them. I have even tried a blend of the said flours with “water yeast” to avoid any yeast or leavener which would compromise our internal beneficial yeast.
Unfortunately in all of them I have not been able to have a risen and fluffy texture. I have examined Dr. Gundry’s web sites and, even there, I have not seen any attempt meeting the aforesaid requirements.
Have I missed any recipe which I should try? If so, can you send it to me? If so, I will keep you informed.

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