If you're wheat intolerant or ceoliac, this doesn't makes a lovely loaf of bread - even after some experimentation. It always came out somewhat err... different should I say. Perfectly edible, just not what you'd call 'bread'. I used it with a Morphy Richards bread maker which doesn't have a dedicated gluten free programme, but still seems to come out okay. If you want to make a 'proper' loaf of GF bread though, I'd definitely recommend Doves Farm's BREAD flour. This Plain White Flour is best left for cakes and pastry, for which it's great. And when you consider the extortionately expensive cost of shelf-bought GF products, this is very, very good value.
Rice, potato, tapioca, maize, buckwheat.
