Gluten Free Bread

After going gluten-free, I missed having toast.  I'd tried some baking with gluten free flours and it was working, for the most part.  I got a gluten free cook book for Christmas, so I thought I'd give yeast bread a try.  I followed the recipe down to the letter.  The dough was much different than gluten-full dough, it was much softer, there was no need to knead.  I was hesitant until I pulled it out of the oven and sliced into it.  It was airy and wonderful.  The texture was a little different, but not enough to turn me off.  And it made great toast.  Here's a picture of my first gluten-free loaf of raisin cinnamon bread.