Too much yeast?
I have been working with recipes from the book "Gluten Free on a Shoestring Bakes Bread" and all of the breads have an acrid, bitter under-taste to them. It's very unpleasant. I searched for what might be causing this and the internet says it's a matter of too much yeast. How much is too much? The recipe in front of me right now calls for 2 1/3 tsp instant yeast to 3.75 cups (500g) of flour.