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I am newly diagnosed and new to GF baking, but I have found so many wonderful resources online. I have some questions about GF baking:
-       I have tried baking two different bread recipes and a muffin recipe. All of them were fairly crumbly. Is that the way GF bread tastes or can I modify the recipe to make it bind together? Note, I use several substitutions for eggs, potato, and sugar. I tried arrowroot and guar gum.
-       Another bread recipe I tried was moist but dense. It seemed like it never rose from the yeast. What type of yeast do you use?
-       How long can GF flours stay in the refrigerator? And what is the best way to store them?

Thank you in advance, Michelle


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