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

Aquamin, a product derived from the red seaweed, Lithothamnion 
Coralliodides, harvested off the south west coast of Ireland, may be 
useful to improve the texture of gluten-free bread.  It is available to 
commercial customers from GTC Nutrition.  I don't know if individual 
consumers can obtain it as yet.  Aquamin, in addition to the modified 
tapioca starch product, Expandex, may be useful in making gluten-free 
bread more palatable.  

For those willing to use oats, oat flour adds a satisfying taste to gf 
bread.  For the more adventurous, einkorn, a very likely non-toxic 
ancient wheat, makes an extremely tasty bread, but is not readily 
available.  I have obtained einkorn grain and have been baking and 
consuming einkorn bread.  The einkorn I'm using does not bake like 
bread wheat and has its own special baking needs which I've been 
learning to master after numerous baking trials.  I've been working 
with a Canadian organic grain grower, and, hopefully, an 
uncontaminated supply of einkorn grain or flour can eventually be 
made available in the future. 

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Marigot mineral complex improves gluten-free bread texture
(Paste this link together on 1 line.  Remove any 3D characters.)
< http://www.nutraingredients-usa.com/news/ng.asp?n=75562-
marigot-aquamin-gluten-free >

GTC Nutrition - Aquamin
< http://www.gtcnutrition.com/EN/products/aquamin/index.php >

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