I am forever working on my gluten free bread. Mostly because bread is meant to be chewy and flavourful, not dense, bland or sweet.
I’ve really gotten good at my gluten free baking… like incredibly, amazingly, stupendously good. Even gluten munching, bread crunching, Brad admits that my gluten free baking has great flavour and texture. So what has made the difference? Was it skill? Was it some complicated new technique?