I can rave about my bread, but you really need an independent view. I have not been chasing reviews. On recipesforliving.Etsy.com customers are provided with an un-moderated feedback opportunity. There is some great feedback there.
Sometimes other food bloggers show an interest in my gluten free recipes. Here are two:
http://twolicious.blogspot.com.au/2013/01/bread-review-4-mother-recipes.html?m=1
and
http://vallyksglutenfreeblog.blogspot.com.au/2012/04/gluten-free-buckwheat-fruit-loaf.html?m=0

I'm taking a bit of a holiday, but just can't resist trying out new ideas with bread. I still have to eat!
I have been wondering about how much of each of my few ingredients is really necessary, and if, by pushing techniques a bit further, I can design better GF bread.
So, how about a buckwheat loaf with 5 ingredients including water, salt and flour. No gum, and in the 630g of dough the additional ingredients represent less than 5% - they are the 30g. Baked weight 543g.
Here is the loaf:

I have gone away for a few days - just some time to catch up with family on the mainland. The question of how you travel when you have to eat gluten free is a vexed one. I eat a lot of bread, so travelling provides some interesting challenges.

We live near the sea (Bass Strait) in the rural City of Devonport. I am frequently conscious of the privilege of living in such a wonderful location. The annual Devonport Agricultural Show was held yesterday and today. I could see the fire works from our kitchen yesterday evening. Always a brilliant display! Yesterday I enjoyed helping some friends with the cattle judging. I know nothing about cattle. I just sat down, observed, did as I was asked and recorded results. There were some amazing beasts in the rings. It was quite something to watch. I must admit, I had great difficulty trying to imagine them served up on a plate. The creatures looked too magnificent.

After watching all the judging and prize giving I was delighted to learn that I had won a few prizes too. No, not with

In my last post I talked about technique. Here is the evidence, the first recipe in a series of artisan style gluten free bread. Once again I have stuck to my philosophy (OK, my obsession) of keeping it simple. A short list of ingredients. A simple technique. The result is a good bread. I am sure I can improve on this, but it is OK. I had some for lunch today.

I use a limited number of ingredients in my bread. When I make bread with bakers yeast, I use a small number of ingredients (see my earlier post "What do you use to make gluten free bread?"). When I make sourdough the list of ingredients is even smaller. For sometime now I have been evaluating different bread-making techniques. 

Bread made with milk often has a softer, sweeter texture. Cultured buttermilk can add more interesting depth and range of flavours. For a while I have been pushing my single flour sourdoughs to the limit, so for a bit of fun I decided to play with buttermilk.

I used my most active and forgiving starter (quinoa starter) and a good serving of buttermilk in each batch. Over the last week there has been buckwheat & buttermilk, brown rice & buttermilk and finally millet & buttermilk. 
All three mixes made good bread. Moist, flavoursome and soft, with a softer crust than is usualy with the single flour sourdough. The brown rice & buttermilk provided a more interesting range of flavour than the straight brown rice on quinoa starter. 

I'll be cutting the millet & buttermilk at breakfast tomorrow. Will report back later. Later:  ...  the millet & buttermilk was good to eat. The crust of a millet loaf can be a bit floury, but with the buttermilk it was a good crust. Sorry no pics this time! (I forgot)  Read more

I have been playing around with the idea that it might be possible to develop a gluten free bread with buckwheat only. No additives, nothing else except buckwheat flour, water and salt.

There is no doubt that making bread without gluten presents an enormous challenge. Looking around the Internet, looking at free online recipes and looking at recipe books there are many interesting approaches to making bread without gluten. There seem to be three main approaches I have called:

There are many short-cuts to making sourdough, but is it really sourdough when you boost it with yeast or other exotic ingredients?  Search the internet for a while and you will find all sorts of additives to give your starter a boost, or to make it work quicker.