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Dear Listmates,
Gluten-free supermarket bread is getting better and better. It can be fluffy with decent bubbles, and even some of it retains a level of just-baked softness when frozen slices are warmed to room temperature without the 10-second nudge in the microwave oven to "freshen" the slices. Could I make bread that had those properties? Maybe.

I've made some progress on baking better gluten-free bread just by reading the ingredient list on favorite breads. Well, maybe not just reading the ingredients list but adding something new, at least new to me. If you are interesting in knowing what makes bread soft with bubbles, then you might enjoy reading about my exploits here: http://bit.ly/GFBake . I've updated the blog, and you can get it by navigating to the middle of the page and clicking through to the update. 

As always, please let me know if you have questions or have found errors. I do appreciate hearing about these.
Vic-Sunnyvale, CA


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