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Ok, this is an obscure bread question.
 
I've been making Bette Hageman's Seasame Bean bread (with much yummy success)
with the Light Bean Flour mix using tapioca, corn starch and garbanzo bean
flour in equal parts.
 
I'm trying to avoid corn - and Bette says arrowroot starch is a good
substitute -*so I used it in the bread recipe. The bread looked fine when I
took it out of the oven. It rose, and sounded hollow when tapped. Funny thing
is, it WAS hollow in the top half of the loaf. The bottom is pretty soggy and
not very nice for most generally accepted bread uses. Sigh.
 
So, is it the arrowroot? Or should I try punching the dough down, even though
I haven't been doing that with my other attempts?
 
Any thoughts would be most appreciated.
 
Thanks in advance,
 
Chris Harrison
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Bakersfield, CA.