Which gluten free bread ingredients?

Use potato flour when making gluten free bread

well good luck with that.

NO gluten free bread will ever taste or have the mouth feel of regular bread because the gluten is what creates that mouth feel. Without it, it simply isn't there.

IF you are a celiac sufferer, just skip bread. If you have gone gluten free in the mistaken belief that it is healthier, get over it. Its not healthier. eating gluten free because others are allergic is as dumb as going peanut free because your neighbors kid is allergic to peanuts.

I think it is the rice flour--the best gluten free bread I have ever had came from the Gluten Free Bakery in Chatham NY--I got it fresh at a farmer's market and you couldn't tell the diff from real rye bread (the kind I bought) they do sell it online at fresh direct-(but it doesn't look the same-just so you know)-check it out at their website www.odbe.com -there's a link to fresh direct on the website--good luck...

nothing its the lack of gluten that is doing it

I doubt it's any particular ingredient. I think wheat flour gives bread a certain texture that non-gluten flours simply can't duplicate.