Yesterday I baked a loaf of gluten-free no-knead peasant bread, from Bread Toast Crumbs, using the specified mix of flours (white rice, brown rice, tapioca) and starches (corn, potato), milk powder, and xanthan gum. I’d tried this before with KAF Measure for Measure and didn’t like it, so thought the DIY blend might be better. It’s definitely tastier, almost like a brioche (not surprising given the egg in the mix), but it’s short. I may fiddle around with adding some psyllium husk which is in all the other GF bread recipes I’ve tried to see if that helps the structure.
(She has the basic recipe online but the flour blend is in the book; it seems like mock Cup 4 Cup.)
And today I tried baking from an idea rather than a recipe! A few months ago I made this lemon drizzle cake using GF flour and almond flour, and a reverse creaming method. Now that fall is here, I’ve been wanting apple cider donuts. I swapped a mixture of apple cider and a touch of apple cider vinegar for the lemon juice, and added cinnamon, nutmeg, and allspice instead of the lemon zest. I forgot/didn’t want to wait to glaze it, so the apple cider flavor is subtle, but it’s damn good.
And now that I’ve uploaded the photos, I can see that they look very similar! 
the first is the bread, the second is cake.
