I never did get back to the bread I was going to make with the gluten substitute.  It was by Orgran.  It didn't work at all.  I tried to make a bread following a traditional recipe, really I was going out on a lark here and was not too disappointed when I ended up with a heavy lump that would not even rise.  But I tried again following a gluten free recipe, this time I was extremely disappointed.  I ended up with a loaf of bread that was not even one inch high.  It rose, to the top of the pan and as it cooled, it fell.  Now this Orgran is one part to five parts gluten free flour mix and I followed the recommendations on their box.  I have used this mix to make my chocolate chip cookies, a tried and true gluten free recipe, only to have them remain in teh same shape they left the scoop in.  They do not spread out, and b/c of that they are dense with a strong flavor not quite pleasant.  The chocolate chips make it bearable.  I found a new site, which has a recipe for sandwich bread, it's at Gluten Free Cooking School.  Her recipes look fabulous and she gets rave reviews.  Plus I love that she shares information to help with baking the gluten free way!  I urge you to check out her site.

Namaste