<<Disclaimer: Verify this information before applying it to your situation.>>

     Original Question:
     "I have a receipe for GF bread which tastes a bit too yeast-y for me.
     What I would like to know is: Is there a quantative trade-off I could
     make between yeast and, say, baking powder? I.e., If the receipe calls
     for 1 1/2 teasp. yeast, can I use 1 teasp. yeast and 1/2 teasp. baking
     powder? I would prefer to take an educated guess at this, rather than
     a shot in the dark."

     Thanks to everyone who responded to my post, though noone really
     answered the question.  I did get some requests for the receipe, so
     will attach it to the end of this message. However, as I mentioned to
     Sally, everyone has different tastes, so this is by no means a
     definative bread receipe.  I found it's best to read about the
     properties of the flours, and then mix them according to your own
     preference.  As an example, before I went on a Gf diet, I liked chewy
     bread (hence more tapioca flour) and egg bread (hence 3 eggs instead
     of 2).

     Yeast, as Jeff mentioned, is a biological entity that matabolizes food
     (sugar) to produce carbon dioxide to make the bread rise.  The heat to
     cook the bread at the end kills the yeast. Another leavening agent
     that uses a chemical reaction, brought on by heat, to produce carbon
     dioxide is baking powder. I can only guess that this could be used for
     some of the yeast. As noone else appears to have tried this trade-off,
     I will attempt it the next time I make bread and let everyone know how
     things go.

     Thanks to Nathan for suggesting I use less yeast, but let it rise
     longer.  However, I am using a bread machine, so am locked into a
     certain cycle time.

     ==========================================
Beth's Basic Bread

This receipe is used in a Welbilt 1-lb bread machine.  Even thought the bread
machine warms the ingredients before starting, I still have the best luck when
all ingredients are at room temperature. Since eggs are not good to leave out, I
end up warming them with the melted butter to get both to room temperature.

Dry ingredients:
2 c GF flour
  1/2 c white rice flour
  1/2 c brown rice flour
  1/2 c tapioca flour
  1/2 c potato starch flour
1 3/4 teaspoons xanthan gum
1 teaspoon salt
1/3 c dry skim milk
1/4 teaspoon lecithin

Liquid Ingredients:
3 tablespoons butter, melted
3 large eggs
1 teaspoon vinegar

Yeast Mix:
1/2 c water
2 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast

INGREDIENT PREPARATION

Dry Ingredients: Sift flours and stir together. Sift mixture several times. Add
rest of dry ingredients.  Stir together.

Liquid Ingredients: Melt butter. Add eggs and vinegar to melted butter. Test to
see when all are room temperature (not hot or cold to touch on inside of wrist).

Yeast Mix: Add sugar and yeast to room temperature water and stir together.

Add dry ingredients, then liquid ingredients, then yeast mix to bread pan.

AUTOMATIC BREAD PROGRAM

* Press SELECT for Light. Bread will be ready in 2 hrs, 50 min.
* Press START. Nothing will seem to happen at first, but the machine is actually
warming the ingredients.
* Check dough consistancy once kneeding starts.  After warming, the machine will
clunk a few times (mixing), then whir (kneeding). After a minute of whirring,
check the consistancy of the dough.  If too dry (dough looks cracked), add room
temperature water a Tablespoon at a time til correct consistancy.
* After baking, press STOP/RESET. Remove bread from bread machine and pan. Cool
on rack.