fellow sourdough companions:
i am new to this forum, and new to baking real bread. my 13 year old daughter, who is a fabulous baker, recently purchased a book entitled, "crust," authored by richard bertinet. this has been my introduction to making sourdough bread, though i have been eating it for years. this is a wonferful book, and we made beautiful baguettes twice in two weeks. i have been told that this bread is better than most breads one can buy in a store. we plan on trying teh sourdough very soon.
since i am gluten intolerant, i can make the bread, but cannot eat it. does anyone know how to make gluten free bread such that it tastes at least 10% as good as sourdough bread? for those of you who are not familair with gluten free bread, you folks would consider it garbage, and could not understand how anyone could eat it.
any suggestions are appreiciated.