I’m glad you were able to pick up the issue, and I hope you find the recipe(s) helpful. The issue includes both “high-fiber” and “high-protein” flour blends for use interchangeably in the recipe. I had made the “high-protein” variation several times and really liked it. Today I tried the “high-fiber” variation, and it came out wonderfully, as well. Let me know about your experience once you’ve had a chance to try it.

Love,
Sonya

The magazine might be kind of hard to find at your library, as it’s definitely a specialized publication. I can find it at the Whole Foods and Sprouts markets in my area, and I think I’ve seen it on newstands of the major bookstores here, too. You might have luck in those places where you live. I forgot to mention, too, that the recipe calls for “milk powder of choice.” Because we are dairy-free (as I know you are, too), I used Vance’s Dari-Free powder (available from Azure), and I’m sure you could use Better Than Milk powder (also available from Azure), as well.

Love,
Sonya

I know you have continued to experiment with gluten-free breads, and that awhile ago you were looking for one that was closer to traditional sandwich bread in texture but more nutritious than the recipes you’d been encountering. I tried one today that I wanted to let you know about because it turned out so great: It had a nice crust on the outside but was soft and springy on the inside. I got the recipe, contributed by well-known GF recipe author Rebecca Reilly and titled Potato Sandwich Bread, from the August/September 2008 issue of Living Without. There are a couple of variations, and the flour blends seem fairly nutritious. The original recipe does call for three eggs, but I was able to substitute flax gel (1 tablespoon of flax seeds to 3 tablespoons hot water per egg) with great results. I don’t want to violate the magazine’s or Rebecca Reilly’s copyright protections by posting it here, but I wanted to alert you to it in case you are able to pick up a copy of the magazine. It is worth it to try this recipe—as well as some of the others contained in the issue!

Love,
Sonya

Hi, Susan! I have to say that I’m still working on the bread issue. I have a couple recipes to try soon. I hope you’ll visit again when I have more bread choices available!