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Dear Listmates,

Got a chance to make Elizabeth Barbone's white bread from a cookbook I
checked out from the library (Easy Gluten Free Baking, Lake Isle Press,
NY.www.glutenfreebaking.com).

The recipe bakes a nice white bread loaf with a high rise and good oven
spring. The bread is on the moist side, but that is a good thing. Most of
the ingredients are easy to get, but the sweet dairy whey was a challenge
that my baker friend solved. According to Ms Barbone's blog, you can
substitute non-fat dry milk powder. The result, she says, will be different
but still very good.

I noticed that Ms. Barbone's ingredients are nearly identical to those in
Whole Foof 365 Gluten Free Sandwich Bread Mix (Barbone - xanthan gum; Whole
Foods - guar gum; Barbone uses some corn starch; WFM uses only potato starch
but everything else is identical). The amount of water, eggs and butter are
exactly the same as well. Both breads are quite nice. I don't know if they
are identical, but they are quite similar.

Although I generally make a bead recipe without modification the first time
around, I did make a change straight-away - 4-1/2 teaspoons of xanthan gum
seemed quite high, so I cut it back to 3-1/3 teaspoons and added 3
tablespoons of sweet rice flour plus an extra tablespoon of water to
compensate. Sweet rice flour will often add stretch to a bread and works in
a different way than xanthan and guar gums.

Vic-Sunnyvale, CA

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