What not to do.

It started out relatively normal.  It's just gluten free bread dough - kind of the consistency of whipped frosting.  I've had stuff start out like this and come out yummy.

I let it rise the normal amount of time and if anything it was behind the level it should have been rising after sitting in the sunlit window for an hour.

But then I put it in the oven.  30 minutes into the baking, I think, "Let's see how it's doing!  Why don't we turn on an oven light!

Ahhhh!!!! It's alive!  It ended up getting almost half again as tall - I was worried it was going ot burn itself on the top side of the oven.  It's insane!

I was almost nervous about cutting into, concerned it'd see that as a threat and issue a preemptive strike.  It's the gluten free bread that ate Seattle is what it is.

But then, I took it out of the oven.  And it fully deflated.  Both loaves.  Michael compared it to what yorkshire pudding does.


It collapsed into a gummy bread quasar.  We did eat some and the flavor was excellent.  It just wasn't...you know...bread.

I honestly don't have a good explanation as to what went wrong.  The world may never know.