<<Disclaimer: Verify this information before applying it to your situation.>>
 
I noticed a couple of queries on the newsgroup recently about
making bread rise.  I bought a bread machine (Wellbilt ABM4800)
a few weeks ago, and had trouble getting the bread to rise at
first.  Then I remembered three weeks I spent working in the
bakery of a slow troop ship many years ago.  It was hot and
humid in there, all the time!  So I tried a few tricks to make
sure my GF bread ingredients were warm.  I take the eggs out of
the refrigerator the night before, use warm (80-90 degree)
water, and warm the dry ingredients (including Fleischman's dry
yeast) in a microwave for a minute or so to get them up to 80.
This works like a charm!  My bread rises to the top of the pan
and comes out fluffy.  I wouldn't recommend warming the
ingredients too much, though - the bread might fall.
 
After a couple of loaves of inconsistent texture, I now spend
15 minutes mixing the flours with a wisp and spoon (to lift flour
off the sides and bottom.)
 
That's my contribution - now the questions:
 
(1) The bread comes out slightly underdone, with a decided yeasty
smell.  I tried baking a loaf an extra 15 minutes and it came
out beautiful, but within 36 hours was very dry.  Any ideas?
 
(2) Any ideas where I can get some alternate flours, such as
brown rice and pecan meal?  I'm getting tired of white bread all
the time.
 
Thanks,
Chuck Bolz
Beaverton, OR