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Hi Fellow List Members,

My family loves Bette Hagman's cornstarch bread recipe which is
found in The Gluten-free Gourmet Cooks Fast and Healthy.  It's
rapidly become one of our favorite breads. The only problem is that
it dries out quickly. Is this because of the cornstarch? Can you
cooks who substitute cornstarch for wheat flour when making a
"traditional" recipe gluten free tell me if the same thing happens to
you? Is there a way to counteract this?

Regards,
Lani K. Thompson
visit our webpage at:
http://www.clanthompson.com