Gluten

Well, I tried a new gluten free bread this weekend. I was pretty frustrated at first, mainly because of the terminology that I was unfamiliar with. (Could be that I am just unfamiliar with cooking and baking!) However! In the Gluten Free (GF) arena there are differences in flours. Like there is a huge diff between Potato Starch and Potato Flour. Do Not mix these up! Ok, I have that understanding down, but what the heck is potato starch flour???? I called a dear friend of mine who has been doing the GF thing for a while now, and, she wasn't sure either! Well, I finally discovered that Potato Starch Flour is Potato flour. Whew! Made me crazy there for a moment. Any who, the bread is a dill bread and I liked it! Great with cheese on it. I am using "The Gluten-Free Gourmet" revised edition by Bette Hagman. "They" say that you should get one cook book and stick with that one. I'm guessing because of the different terminologies some use, such as the potato flour vs. potato starch and potato starch flour ordeal. Anyway, I made the Dilly Casserole Bread. Here is a pic of what is left of my bread. I am trying to remember to take more pictures as I go,