<<Disclaimer: Verify this information before applying it to your situation.>> Hello, There's been a lot of posts about making good GF breads at home. I've tried a few with some degree of success. I have never, though achieved a bread that, especially in terms of _consistency_, was as good as the ones that I've bought. (They tend to be too crumbly, too dense, too dry or something). What do the professional GF bakeries do (process-wise) or use (ingredient-wise) that a home baker might not have access to? Or, do I just need to keep trying? Brian