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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