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Marci's recipe sounds good but it is very much like one of Betty
Hagmans bread receipes. I believe that the batter like bread dough dose
makes a much lighter loaf.
        I have a bread machine from my non-GF days and being as I am a
very busy person, I will put all the ingredients in the machine, make
sure it is on manual and do my grocery shopping or what ever pressing
thing I have to do. When I get home I put it in a regular bread pan.
         I like to use use Apple Juice instead of water and sugar. I
have seen a few receipes with pectin and ascorbic acid in them. Apples
have a natural pectin and some baby juices have ascorbic acid in them.
        I only use 1 Tablespoon of yeast because the yeast taste is too
powerful for my pallet. I just let it raise till it has raised enough to
put into the oven. That varies according to the time of year and
temperature in the kitchen. Sometimes if I warm the oven and place the
bread pans on top of the stove it raises real nice no matter what
temperatures it is.
        I use 4 egg whites because I don't like all that egg tasts and
it cuts the colesterol.
        I hope my 2 cents in of interest to someone out there if CD
land.
        Joyce