I’m loving “the Joy of Gluten Free and Sugar Free Baking” by Peter Reinhart. I’ve had great success with the crackers, pretzels, cookies, pies and muffins. The breads have been a little trickier. They seem to stay moist in the middle no matter what I do. Tonight I made this loaf with garbanzo bean flour, flax meal and sesame seeds. Look at that crust! It cooked perfectly and tasted great (with a little melted butter…). I will definitely make this one again.