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     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.