<<Disclaimer: Verify this information before applying it to your situation.>> Hi, My boyfriend has been baking an excellent bread once a week that I want to share. It's so good that we eat several slices plain when it's fresh from the oven. I've served it to non-celiacs who say it's excellent. You need to refrigerate it and it's not as good plain after the first day, but we toast it after that. I've been having toast every morning now. It makes a good BLT on toast too. Be sure that it rises properly, wait until it does to bake it. He got it from a Bette Hagman book, but I think he modified it a little. Enjoy. Diane, Pennsylvania GF Bread Dry Ingredients 2 Cups White Rice Flour 2/3 Cups Potato Starch Flour 1/3 Cups Tapioca Flour 2 Tsp. Xanthum Gum 3 Tsp. Unflavored Gelatin 1 Tsp. Salt 2 Tbs. Sugar 2 1/4 Tsp. Dry Yeast Wet Ingredients 1 1/3 Cups Milk 2 Eggs 3 Tbs. Butter 1 Tsp. Distilled Vinegar 1 Tbs. Honey Put the butter and milk in a bowl and microwave for 90 seconds. Add the eggs, honey, and vinegar and mix well. Mix all the dry ingredients in a separate bowl. Slowly pour the wet ingredients into the dry and mix for several minutes. Should have the consistency of thick pancake batter. Lightly butter the inside of three 3”x5” bread tins (or one 4”x6” tin and one 3”x5” tin). Scoop the batter into the tins (filled to about half way) and press to fill the corners and make the tops flat. Cover with a towel and put in a warm place for about 45 minutes (or until the batter about doubles in size). Place into a preheated oven and cook at 350 degrees F for about 25-30 minutes for smaller tins or 40-45 minutes for larger tins (until golden brown). Allow to cool for about 10-15 minutes before attempting to slice. *Support summarization of posts, reply to the SENDER not the Celiac List*