One of the hardest things to make gluten-free is bread. So far I've baked Oatmeal Sandwich Bread and it has a delicious flavor but is somewhat crumbly in texture. I used all the correct ingredients and measures. My bread machine is older and not the one the author uses. My machine makes a larger, more standard size loaf. For gluten-free breads, I suspect a machine that makes a smaller, thinner loaf may work better. When the bread was warm, I handled it too roughly perhaps -- had trouble getting it to release from the pan. Once cooled, it could be sliced but still had a crumbly texture.

There are tips on buying, storing and measuring gluten-free flours and just one flour mixture that works for all the recipes in the book. Each recipe then has other ingredients.

I don't have celiac disease and am trying gluten-free because I want to. Buying gluten-free baked goods is expensive and they have added chemicals/ingredients to maintain freshness. I'll add more comments as I read more and use more recipes.

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