I made Tiffany's Gluten Free Bread on Friday. It is the best gluten-free bread we've had. It was lighter, fluffier and better tasting than any others. We love the corn flavor and the texture was soft and chewy. I'd recommend that you check it out!
The recipe calls for 2 eggs. Since we can't do those due to allergies, I subbed 1 teaspoon xanthan gum plus 1 tablespoon water for the 2 eggs. I put the xanthan gum in with the dry ingredients and added an extra tablespoon of warm water for the yeast-proofing stage.
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Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
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