Gluten Free Bread
I tried the master recipe for gluten free bread. It went well but when we sliced it the inside was very soft and moist even though the temperature was about 200 degrees when I took it out of the oven. Is this normal for gluten-free breads? Is it safe to eat?
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https://www.glutenfreeclub.com/the-secret-to-baking-gluten-free-bread/
This is the site, besides the King Arthur baking site, where I got my recipes. I have to admit that most of my bread baking is not gluten free, and what I do make is for a coworker of my husband, or other friends who have gluten tolerance problems. The gluten free club site has loads of recipes for gluten free diets, though, more than just bread baking. The troubleshooting guide was real helpful for providing substitutes as well as formulas for gluten free baking blends. So I think that would be the most helpful place for you to start as well. Good luck!
Thank you.