I love the library! I've been reading about gluten free cooking. The best book so far, in terms of explaining the best replacements for wheat flours is this book. Bake Deliciously by Jean Duane.
She explains that to transfer a recipe to a GF one the cook needs to replace
50% of the flour with a grain based flour (like rice,)
25% of the flour with a protein flour (like almond), and
25% starch (corn starch or potato.)
She explains that the baker must also use 25-50% more leavening,
and a teaspoon of acid (vinegar or cocoa powder)
and a 1 of gums (guar gum or xanthan gum.)
So far I'm only working with protein based flours, coconut, almond and flax. I will try other flours eventually.
I'm working on the fococcia bread recipe I posted.
I think adding pumpkin for some of the oil will really help the overall texture of the bread. also if a savory bread is desired, I think that adding olive oil and crushed garlic to the top of the bread during the last 5 minutes of cooking would be delicious.
The flexible gyro bread I made this weekend has been a big hit for sandwiches. Sierra ate it without hesitation right out of her lunch box. She'll have it as her bun for her turkey burger tonight. :)
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