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Hi All--

Well, I'm giving up, almost.  I've tried to make 13 loaves of bread in
my Regal 6750 bm and can't seem to get a good loaf of bread. So...do any
of you know if adding baking soda to the dough will help it rise? If so,
how much do I use? I know gf bread is more dense and the texture is
different than gluten bread, but I can't believe it is supposed to be as
dense as my bread! I've been using Bette Hagman's recipe, a recipe
posted in the archives, and the white and brown bread recipe from Red
Star (posted to the archives, by the way. I've called Red Star twice now
for recipes, six weeks ago and again two weeks ago, but nothing in the
mail yet). My bm is verticle, so I know that is probably part of the
problem.

Also, has anyone tried the Ener-G breads? I called them this a.m. and
asked about their new high fiber and brown rice bread and both use pear
juice as sweetener. My experience has been with other companies that use
pear juice, the bread tastes a bit sweet. I'm looking for a bread that
is your basic sandwich-type, no detectable sweetness-type bread.

I'm going to try one more loaf of bread tonight - mix the dough in the
bm and bake it in the oven to see if that helps. I figure this is going
to be about a $40 loaf. Yikes!

Thanks for any help or advice anyone can offer...this is enough to make
a pretty good baker feel like a real idiot!

Ayn.