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Bob's Red Mill GF Bread or GF All purpose Flour was suggested.  The
texture is excellent.  You can just look at the flour in the bag and see
that it has the same body and texture as regular flour.  You can request
this flour from almost any health food store and if you do, they usually
continue to carry it.

doubling the baking soda and powder (when a recipe calls for 1 teasp,
for instance, I round it) and subbing buttermilk in place of the liquid
also goes a long way toward making the product more pallatible. I make a
cobbler that my family says they cannot distinguish from gluten cobbler
this way.  She also likes Pam's Ultra Chocolate Brownie Mix for brownies
and uses the cake recipe on the side of the package, using the same
substitutions I mentioned above to make a good gf chocolate cake.  (With
all gf recipes, eating the product right away seems to be nearly
essential.  She cuts this cake and freezes it in iced slices to eat
thawed but still cold later to preserve the freshness.  It is also
always necessary not to overbake gf foods.)
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The Gluten-Free Pantry Favorite Sandwich Bread Mix. It bakes really
nice. They slice it and freeze 2 slices in each baggie. They take it out
and her daughter will make a grilled cheese with it and also toast it
and it tastes pretty good. Of course it's a mix and saves time if you
want bread without all the ingredients.
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Tapioca flour and potato starch will get similar results.  This person
wants more nutrition in them.  They have good luck with a lot of other
flours--brown rice, buckwheat, amaranth, millet, and the new montina
blend. They use Bob's Red Mill (http://www.bobsredmill.com)  All Purpose
Flour blend a lot in regular recipes (it is my standby) and use xanthan
gum as recommended on the Ener-G package.


Recipes that work:

All of Carol Fenster's are very good and work well.  she has a number of
books and has recipes and bread basics on her website:
http://savorypalate.com/default.aspx  She makes the Focaccia Bread
frequently and use 1 1/2 cups Bob's Red Mill All Purpose Flour or the
Montina All Purpose Blend (NOTE:  DO NOT USE Montina straight--it needs
to be mixed with other flours).   The Focaccia recipe is on the website.
  I use the bread alone or sliced for sandwiches.  The bread recipe on
the Montina Blend package is wonderful.


Karen Robertson's Gluten-Free Cooking Class at http://www.celiac.com
Her Brown Rice Bread and the variations make very good bread.  The class
with bread recipe URL is:
http://www.celiac.com/st_main.html?p_catid 3D70  The recipe is in her
cookbook too--referenced on the website.


I really like buckwheat and amaranth flours a lot.  The new Montina is
great and has a lot of fiber.  I generally try to avoid the white rice,
potato, tapioca, cornstarch types of flours as they do not have the
nutrition/fiber.  Learning about and using other grains has been the
positive part of the GF diet for me.


When you get to brownie, try Bob's Red Mill GF Brownie Mix.  I have made
them and I think they are outstanding--very chocolate and moist.  I
forgot to mention BRM's GF Bread Mix--I get good results with the mix
and use it periodically.  Right now the Montina Blend bread is my
favorite.  Karen Robertson's is second for sliced bread.  Carol
Fenster's Focaccia is my favorite quick and easier bread.

My comments:  While I appreciate nutrition...I just want bread at this
point!!! Good bread!  I want my old comfort foods
back!!  I'm sure you can all relate!
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This person's favorite Gf flour mix is: one bag of Bob's Red Mill rice
flour mixed with one box corn starch. She's substituted it cup for cup
in cookie recipes & her applesauce cake recipe & it always works great.
She always adds from 1/2 to 1 teaspoon xanthan gum to any recipe, and
that makes all the difference. She also finds she gets better results if
she mixes my cake batter in her food processor. It comes out very smooth
& even textured that way.
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Try Source of Life breads such as the Rice Almond or Rice
Pecan?  HER CD HUSBAND AND I LOVE THEM TOASTED, ESPECIALLY THE RICE
ALMOND!!
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