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Dear List Mates,

This past weekend I had a chance to do additional bread experimentation and
share the good and bad with a friend and colleague. There was pretty much an
equal amount of good and bad - at least cosmetically. Even the "bad" tasted
pretty good, so she got half of what I baked. I still have a freezer full of
bread. Frozen gluten-gree bread keeps pretty well if it is tightly wrapped
and not stored forever.

Here is the link to the write up
http://home.comcast.net/~vhdolcourt/bread_experiment/<http://home.comcast.net/%7Evhdolcourt/bread_experiment/>.
If you have already read Experiment #1 in a past write-up, skip to
Experiment #2. It has a few interesting pictures.

I also added some FAQs which were based on a number of emails that I
received from my write-up on Experiment #1.

Please note that the bread recipes are fairly low in fat. A number of the
commercial gluten-free products gain a high degree of "mouth feel" by adding
quite a bit of fat. That being said, the breads in Experiment #2 are quite a
bit richer than Experiment #1. One is a butter-milk-egg bread, and the other
contains dry cheese.

Please let me know if you have any questions or you find errors.

Vic-Sunnyvale, CA

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