Country Batard from Gluten-Free & Vegan Bread by Jennifer Katzinger. Smells like bread, tastes like bread. Only thing less bready is it is a bit crumbly but that is to be expected, no? The insides look doughy because I cut it while it was still steaming but trust me the rest of the loaf isn’t doughy.
It *is* worth nothing that this is the second recipe I have made from this cookbook and I have found both times the dough/batter was too wet to mold so I added more of the main flours and also that the cooking times seem far too long. I cut 30 minutes off of the cooking time for this loaf!