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Dear Listmates,

Here is an interesting bead with a great texture and crumb that is made
with nearly half cornmeal. Normally, corn bread is either crumbly or dense,
but although this bread is hearty, it isn't particularly dense or crumbly.
Instead, it is flexible and can be used for sandwiches. You can see it by
going to this URL http://bit.ly/GF_Bake (equivalent to
http://home.comcast.net/~vhdolcourt/gfbaking/ ) and navigating to the
next-to-the-last entry under "Bread Loaves." It is likely that this yeast
bread owes its texture to a type of tapioca starch that has been chemically
changed to make it more stretchy. You can read about this further in the
referenced recipe.

You'll find this bread to be a nice, flavorful change if you are used to
eating the commercially available loaves which I find to be dull, sometimes
salty, but extremely convenient (and sometimes on sale).

Please let us know what you think.

Best regards,

Vic and Hallie - Sunnyvale, CA
Find out what is happening with Northern California gluten-free community
http://www.celiaccommunity.org

*Please provide references to back up claims of a product being GF or not GF*
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