The first recipe I tried came out okay. It didn't rise as much as I would have liked, so it was little heavy and dense. I tried a different recipe from the same website, let it rise longer than indicated, and BAM! Delicious, moist sandwich bread! I saved a few fresh slices to enjoy, let the rest cool down, sliced it and froze it right away. That's one of the problems with Gluten Free baking - it just doesn't last out of the freezer. But this bread freezes very nicely, and isn't any too crumbly when thawed out. Thank you Baking Beauties! I urge you, check out her blog! She has recipes for everything!
I did not modify this recipe at all, I followed it to the letter! The pictures are mine, but full credit for the recipe goes to Jeanine Friesen from the Baking Beauties.
Don't be thrown off by the texture of the dough. It will NOT look like regular bread dough, more like a cake batter consistency. Do NOT add more flour. Just trust that it is going to turn out! Once baked, the bread may fall a little. Letting it cool on it's side can help with some of that.