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OK, not quite.  I have had quite good results with 'Helen's Gluten Free White Bread Mix' (https://www.foodbyhelen.com/product/helens-gluten-free-sandwich-bread-mix-white/)  but not the brown one she does (this created horable bread). I have also tried Brown and White using Dove Farm gluten free flour (https://www.dovesfarm.co.uk/products/freee/gluten-free-white-bread-flour-x-1kg).  The brown is just about edible but the white is not.  I followed the recepies they gave.

I am using a breadmaker and have tried both the 'gluten free' setting and the fast white one.  I am using dove farm quick yeast (https://www.dovesfarm.co.uk/products/quick-yeast-1x125g).  The problem I am having is everything comes out very heavy/quite solid and glupy (i.e. the opposite of fluffy, moist and solid). 

What I actually want to do is make my own mix using rice flour and a number of other gluten-free flour like things but as I am generally having the same problem really need to advise.

I have 2 inedable loaves and one almost edable;(  I should just clarify ime not beeing fussy, when I say inedableI i mean its a real strugle to get it down, it really is not nice.  Cheap white slised cotton wool is a masive improvement (alough I dont actualy like it).

I am wondering if I qhould be using quick yeast (its what they have in the Dove Farm recipied) and how long the breadmaker programme should be.

Hey was hoping someone could help me, want to take advantage of some starter discard by making a quiche crust.

Does anyone have anything they've had success with? Any advice?

Weights or percentages would be ideal and if I could employ the lazy kitchen-aid even better.

thanks so much!

As have many of you, I've downloaded and have been devouring Trevor Wilson's book over the last week or so. A light bulb went off early in the book when he was discussing the strength of your starter and the fact that it might have too high an acid load. My old starter was getting a little eye watering (very acetic-smelling) which was probably contributing to the slight disappointment I've had in my sourdoughs lately (a bit dense and gummy for my liking). This even though it seemed to be bubbly and floaty when used.

So I took a bit of it and divided it into two jars, and fed each one at 1:3:3 - one stone-ground whole wheat flour, the other unbleached bread flour. The first build took a while to double, but it looked fairly nice once it did (though it still smelled a little acetic). I scooped out half of each and did another 1:3:3 feed. I didn't record the timing (maybe 8 hours?) but as shown in the picture above, the starters took off! Of course, the whole wheat one didn't have anywhere near the volume of the bread flour one, but still more than doubled (the top line on the masking tape shows where this second build started). And they both smell very nice.

It's nice to know my old starter is still good, and just needed a little TLC. But just for fun, I've also started a new one using Debra Wink's Pineapple Juice formula, and named it (of course) "Piney the Younger". Still early days, so we'll see how that one goes. :)

Baking with pulses flour is exciting. Good vegetable protein, it's a very interesting option from the nutritional point of view. It's a good alternative also to other non-gluten flours in your bread. This time the content of lentil flour was 20% of the total flour in the bread. I don't count the content of flour in the stiff sourdough. I also added some grated carrots, for flavour and also for the colour.