Tom’s Gluten Free Sandwich Bread

Tom’s Gluten Free Sandwich Bread

Tom’s Gluten Free Sandwich Bread was my first successful loaf of gluten free bread ever. It’s as easy as can be, super adaptable, and will always hold a place in my heart.

Tom's gluten free sandwich bread shown here sliced, with a clear view of the inside of the loaf of bread.

The origin story of this recipe

I published this recipe for Tom’s gluten free sandwich bread in August 2009, only a few months after I started this blog. Looking back on it, I can see that it breaks every single rule I have come to embrace over the years about baking gluten free.

As originally written, it calls for bean flour, makes a very wet batter that has something of a tendency to overproof, and it isn’t even my recipe! But all the same, it was a true beacon to me in those early years, when there was little to hope for in gluten free baking.

I’ve left all of the original comments on this post from beginning in August 2009. There were no photos of the bread (literally, not one), and the instructions were not very descriptive. But it was gluten free and dairy free, it called for ingredients we could all find one way or another, and it worked. Readers loved it as I did (and do).

I made this bread dough into every single possible form (a loaf of bread! a weepy roll! a fluffy pizza dough!) and it was truly heaven sent. But it is most decidedly not mine.

Tom’s Celiac Light Bread

This recipe was created by a man named Tom Van Deman, and he provided it, selflessly, to everyone who asked without asking for recognition or attribution. For a time, it was sold as a gluten free bread mix called Tom’s Celiac Light Bread.

I first got the recipe from Tom in either 2004 or 2005 when I was part of an early celiac message board. At the time I had been ordering expensive, spongy gluten free bread from Canada that looked good but tasted bad. I was desperate.

Back then, there was essentially no good gluten free bread for sale that was any good—or affordable. Today, thankfully, we have lots of packaged gluten free bread options. But fresh is always better.

I could not believe that Tom’s recipe worked even when my measurements seemed a tiny bit off. I used it for my kids’ school lunches and for french toast. I practically used it for a pillow at night and had sweet, sweet dreams. 😴

Tom’s Bread is actually quite easy to make, freezes beautifully, and can be sliced as thin as you like. When it’s freshly made, you don’t need to toast it.

If you don’t plan to eat it all in a day or two, slice the whole loaf, then freeze it in a freezer-safe package. To defrost, just toast a couple slices and it’ll come back to life.

Tom's gluten free sandwich bread loaf shown in the loaf pan, just baked and mostly cool.

How to make this versatile gluten free bread recipe

This recipe is a batter bread recipe much like our gluten free white sandwich bread recipe from our flagship gluten free cookbook. But it’s more old school than that recipe.

All you really need to do to make this bread is combine all the dry ingredients except for the yeast, and whisk them together. Then, add the yeast and whisk to combine (this keeps the yeast and salt from clumping together). Add the wet ingredients, and beat really well. 

The dough isn’t just a batter. It’s a very wet batter. I remember that I used to “roll” it out and shape it into a rectangle in a sheet pan to make something resembling gluten free pizza. But it’s so soft that I simply can’t picture how I did it successfully. I think I used a ton of garbanzo bean flour to “shape” it?

For many years, to ensure reliable results in baking, I’ve measured nearly every ingredient by weight—including water, for which 1 fluid ounce (a volume measurement) equals 1 weighted ounce. I do measure the ingredients in this recipe by weight, but I made it successfully for so long without weighing a single thing. So clearly it’s not essential!

You do need to include all of the ingredients as listed, or at least an acceptable substitute as outlined in the “Ingredients and Substitutions” section below. You do need to beat the batter/dough well, allow it to rise fully (but hopefully not too much), and slice it in the center so it doesn’t explode in a million different directions as it rises.

But there really aren’t any secrets you need to know to be successful. When I began making this recipe again recently, after years of developing more gluten-like gluten free bread recipes, I was tempted to make dramatic changes to make it “better.” 

I wanted to try replacing the oil with melted butter, for more flavor. I was dying to reduce the water a bit so it didn’t rise quite as high. I wanted to tinker with the balance of dry ingredients. But this isn’t the place for that. This recipe is what it is, and it rescued me and my family in more ways than one. 

Thank you, Tom Van Deman. You always said that this recipe came to you fully formed, from divine 🙏🏻  inspiration. It’s hard to believe it happened any other way.

Tom's gluten free sandwich bread showing slices from the side.

Ingredients and substitutions

This recipe is naturally gluten free and dairy free, as it was originally written. I have made a few changes to the recipe method but they’re slight and unimportant.

Flours: This revolutionary recipe is unique among gluten free baking recipes since it’s not made with any rice flour. Typically, when a reader asks about baking gluten free without rice flour I steer them toward my Paleo recipes, which are entirely grain free. But this recipe is also rice-free, and also quite adaptable. 

The original recipe is made with garbanzo bean flour, which was a staple of my earliest gluten free baking—even though I really didn’t like the taste or the smell. But garbanzo bean flour worked in gluten free baking, and I was grateful to be able to bake literally anything that worked.

These days, more than a decade later, I just won’t bake with garbanzo bean flour. Raw and baking, it just smells awful to me. It’s less aromatic once baked, but still, I refuse. 

Luckily, this recipe has proven to be quite versatile. In place of garbanzo bean flour, I use an equal amount (by weight) of sweet white sorghum flour. I think navy bean flour, which happily lacks the taste and smell of a typical bean flour, would work well, too.

I have not replaced the cornstarch or the tapioca starch/flour. I like baking with both of those starches, and never saw a reason to eliminate them.

If you need to try replacing them, I recommend trying arrowroot in place of the tapioca starch/flour and potato starch in place of the cornstarch. If you’re only replacing the cornstarch, try replacing that with arrowroot.

Eggs: This recipe relies heavily upon eggs, calling for 3 whole eggs. They provide rise and structure. I’m afraid I don’t recommend making this bread egg-free. If you need to be egg-free, my newer bread recipes made with gluten free bread flour are what I’d recommend trying. 

Oils: The recipe calls for a “neutral oil,” which just refers to something neutral in taste and aroma. Grapeseed, peanut, canola, and vegetable oils all work just fine.

I don’t like to specify which type of oil since they really are interchangeable. Plus, so many readers seem to think that canola and vegetable oils will be responsible for the demise of civilization. 

Tom's gluten free sandwich bread shown as it's being sliced.


Tom's gluten free sandwich bread shown raw, baked, and sliced so you can view the center of the loaf.

Like this recipe?

Prep time: Cook time: Yield: 1 loaf of bread


1 1/8 cup (105 g) garbanzo bean flour or 3/4 cup (105 g) sweet white sorghum flour

1 cup (144 g) cornstarch

1 cup + 1 tablespoon (128 g) tapioca starch/flour

3 1/2 teaspoons xanthan gum

1 1/2 teaspoons kosher salt

3 tablespoons (41 g) packed light brown sugar

1/4 teaspoon cream of tartar

2 1/4 teaspoons active dry yeast or 1 3/4 teaspoons (5 g) instant yeast

3 eggs (150 g, weighed out of shell), at room temperature

Cooking oil spray

1 1/8 cups (9 fluid ounces) hot (not boiling) water

3 tablespoons (42 g) neutral oil


  • Grease and line a standard 9-inch by 5-inch loaf pan, and set it aside. 

  • In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, place the garbanzo bean or sweet white sorghum flour, cornstarch, tapioca starch/flour, xanthan gum, salt, brown sugar, and cream of tartar, and whisk to combine well. Add the yeast, and whisk again to combine. Add the eggs, water, and oil, and beat on medium speed until well-combined and smooth. Turn the mixer speed up to high and continue to beat for 1 minute more. The mixture will be very soft and much thinner than even a typical gluten free batter bread dough.

  • Transfer the mixture to the prepared pan and, using a moistened spatula, spread it into an even layer in the pan. Spray the top of the dough with cooking oil spray, then cover the pan with plastic wrap. Set the pan in a warm, draft-free location and allow it to rise until the dough has nearly doubled in size. Once the dough begins to rise unevenly (you’ll begin to see shallow craters on top), it’s risen fully. Do not overproof. Near the end of the rise, preheat your oven to 375°F.

  • Remove the plastic wrap and, using a moistened sharp knife, slice the top about 1/4-inch deep from one short end to the other horizontally. Place the pan in the preheated oven with plenty of head room to rise. Bake for 35 to 40 minutes, or until the loaf sounds hollow when tapped with a spoon. The internal temperature will be about 200°F. Turn the loaf out onto a wire rack and cool completely before slicing.

  • Originally published on the blog in 2019. All photos and video new; text modified; recipe unchanged other than to offer an alternative ingredient.


Comments are closed.

  • VAl
    November 14, 2019 at 12:38 PM

    Approximately how long does this bread need to rise?

    • Nicole Hunn
      November 14, 2019 at 7:46 PM

      Rising time really depends upon the environment (temperature and humidity) in your kitchen or wherever you allow the bread to rise, VAI. In the winter, I’ve had to let it rise for 90 minutes before, and other times it’s fully risen in about 45 minutes. It really depends!

  • Lindy
    November 11, 2019 at 1:55 PM

    This bread is amazing! I used sorghum flour, and it came together so quickly with basic ingredients I already had. The bread is so soft, and has a mild almost nutty flavor. Had a turkey sandwich for lunch that knocked my socks off! Thank you Nicole and Tom!

    • Nicole Hunn
      November 11, 2019 at 4:33 PM

      Aw, that’s so great, Lindy! What can beat having a GF sandwich that knocks your socks off, right? It’s the simple pleasures.🙂

  • Sharon Schulze
    November 9, 2019 at 9:10 PM

    I just finished my first slice of this wonderful bread. So easy, and so delicious! Thank you so much, Nicole (and Tom)!

    • Nicole Hunn
      November 10, 2019 at 7:52 AM

      I’m so glad, Sharon. Go Tom! 😆

  • Nancy
    November 6, 2019 at 5:09 PM

    I’ve made two loaves of this recipe for bread. I measured the ingredients in the first and weighed the ingredients for the second. I used sorghum flour not garbanzo bean and arrowroot for the cornstarch. The flavor is superb as is the texture and the crust stays soft…BUT… when removed from the baking pan, the sides immediately cave in. Should it be removed from the baking pan immediately after coming out of the oven and is the caving in another indication of too much moisture? Thank you.

    • Nicole Hunn
      November 6, 2019 at 5:29 PM

      If the sides cave in, Nancy, it sounds like your oven is too hot, and you need to bake it longer at a lower oven temperature. Whenever baked goods rise in the oven and then fall as they cool, it’s generally because the oven was too hot so the outside baked to the point of potentially overbaking but the inside didn’t have enough structure to support the rise as the baked goods cool. This bread does fall a bit as it cools, but the sides should not be caving in. I hope that’s helps!

  • Denise
    November 6, 2019 at 11:08 AM

    Can you follow this recipe using a bread machine?

    • Nicole Hunn
      November 6, 2019 at 11:35 AM

      I don’t use or recommend use of a bread machine, Denise. They vary significantly from brand to brand and produce inconsistent results and an odd-shaped loaf. Sorry!

  • Jane Pennington
    November 5, 2019 at 6:02 PM

    After so many failures in trying to make gf bread, I am utterly delighted with the loaf I have just made using this recipe. I had just about given up trying to make my own gf bread, resigned to buying the awful dry crumbly nonsense they call gf bread. This recipe is brilliant. Thanks so much for sharing.

    • Nicole Hunn
      November 6, 2019 at 8:11 AM

      So glad you were successful with Tom’s bread, Jane! Like he said, it must have been some sort of divine inspiration, especially when he first came up with it all those years ago. 😉

  • Tammy Rhodes
    November 5, 2019 at 1:22 PM

    Can you use just regular gluten free flour? I can’t find the sweet white sorghum flour.

    • Nicole Hunn
      November 5, 2019 at 1:59 PM

      Please see the ingredients and substitutions section, Tammy, for information on the component flours and other ingredients. If you’re looking for a gluten free sandwich bread to make with an all purpose gluten free flour, you’ll need another recipe like this one.

  • Teri
    November 4, 2019 at 11:57 AM

    My bread substitutions did work, with the teff. I know a starch and the whole grain flours aren’t interchangeable, but it worked. The rolls came out great. A little grey in color from the teff, but taste great.
    Thank you

  • Sandy
    November 3, 2019 at 9:43 PM

    Can I omit the sugar?

    • Nicole Hunn
      November 4, 2019 at 8:13 AM

      I’m afraid you can’t just omit an ingredient, no, Sandy. Sorry!

  • Mary
    November 3, 2019 at 6:03 PM

    Hi Nicole I am looking for a gluten free dough recipe to make savory turnovers. Do you have an idea where I can get one
    Thanks a lot
    Mary Masser

    • Nicole Hunn
      November 4, 2019 at 8:18 AM

      Hi, Mary, I have a couple pie crust recipes here on the blog that are very popular. Just use the search function!

  • Teri
    November 3, 2019 at 3:55 PM

    I made these this morning, substituting 1/4 cup of teff flour with the sorghum (same wt total), 1/4 cup teff with cornstarch (same total wt for cornstarch), and oat fiber as part of tapioca wt. The rest of the ingredients were the same. I made 14 rolls. They rose great and look great. They are currently cooling off. I weighed all the ingredients. Oh, only used 2 T sugar. 136 calories and 4 gm fiber each, 25 gm CHO. Thank you for passing the recipe on to use.

    • Nicole Hunn
      November 4, 2019 at 8:14 AM

      That’s a lot of substitutions, Teri, so I hope you were happy with how they turned out! For others’ benefit, I don’t recommend using a whole grain like teff to replace a starch.

  • Jen
    November 2, 2019 at 10:35 PM

    I just want to say Thank you so much for posting this! I just made this bread and I couldn’t wait to try it so I cut a piece and it taste amazing! I have tried so many GF bread recipes and have been totally disappointed because they all taste dense and gross. I’m going to continue using this recipe!!

    • Nicole Hunn
      November 3, 2019 at 8:00 AM

      That’s great to hear, Jen! Tom Van Deman to the rescue. :)

  • Kathleen L Donofrio
    November 2, 2019 at 12:50 PM

    I cannot find garbanzo bean flour anywhere but online. What is my best substitute.

    • Nicole Hunn
      November 2, 2019 at 2:04 PM

      Please see the ingredients and substitutions section of the post, Kathleen.

  • Greg F
    November 2, 2019 at 12:13 PM

    Your comments on this bread is the same thing I feel about finding your site.

    Creating food that I don’t need to tell people is Gluten Free was such a relief.

    • Nicole Hunn
      November 2, 2019 at 2:04 PM

      That’s so meaningful to me, Greg, more than I can possibly express in words. I’m so grateful to be that support. That’s what this site is allll about!

  • Nicola
    July 1, 2011 at 12:23 AM

    Hi :-) I’m trying out this recipe for the first time in my breadmaker, with soy flour instead of the chickpea, as I was given a bunch of flours from a friend. Can’t wait to see how it turns out , that is if my machine co-operates……….. I seriously think the darn thing may be possessed……… it seems to mix the dough for a while, then get bored and reset itself. Wish me luck!

    • Nicola
      July 1, 2011 at 1:39 AM

      After the machine reset itself for the umpteenth time, I scooped the mixture out of the pan and decided to mix it with my handbeater. The mixture then decided to wind it’s way up the beaters in a big lump, well that obviously wasn’t going to work….. then I scraped it off the poor beater and back into the breadmaker, which only started to work the way it should after I posted for advice on the manufacturer’s Facebook page (that was weird, did it know I was telling on it?!?) Now it’s happily rising away in my machine, although I probably lost a good amount of the dough in the process, should be interesting to see how it turns out. Next time I might stick to something nice and non-threatening like biscuits or muffins. :-)

      • Nicola
        July 1, 2011 at 8:07 PM

        And after all that, it turned out really really good! Thanks for sharing the recipe :-)

      • Nicole
        July 1, 2011 at 9:10 PM

        Hi, Nicola,
        I’m glad it worked out!
        xoxo Nicole

  • Michelle
    June 3, 2011 at 9:14 PM

    I think someone asked about using egg replacer, but I didn’t see any followup from the person who asked, so I figured I’d give it a shot. I made the recipe as written, but with Ener-G Egg Replacer for the three eggs. I used my bread maker and I’m very happy with the way it turned out. It is probably a little more dense than it would have been with real eggs, but it tastes great, sliced up nice and thin, and is not crumbly at all. I think it may be my new favorite sandwich bread!

    Someone also asked about nutritional information. Because of all my wonderful allergies, I track all my foods to make sure I’m getting what I need every day. When I sit down and figure out all the values for a loaf of this bread, I’ll post them here.

    Thanks for sharing this recipe, Nicole! I’d be totally lost without resources like your blog and cookbook.

  • Mary
    May 11, 2011 at 7:36 PM

    Hi Nicole,

    I was wondering, can I make this bread using the Better Batter flour? It looks almost the same as your White Sandwich Bread except it has Brown Sugar which sounds wonderful. Do you still make this?


    • Nicole
      May 12, 2011 at 9:20 AM

      Hi, Mary,
      This isn’t my recipe, and I have never modified it at all. It is not the same as my White Sandwich Bread recipe, but you could definitely use brown sugar in my White Sandwich Bread recipe instead of granulated sugar. I hope that’s helpful!

  • RaincloudDance
    April 8, 2011 at 12:32 AM

    Ooops I live in the UK so there is a time difference. I’m closing now at UK time 01:32. Best wishes.

  • RaincloudDance
    April 8, 2011 at 12:28 AM

    Hi everyone
    I have just found this site 8th April 2011 at 1am. I have looked through all the comments and have found the reading very interesting. I am looking forward to making the sandwich bread. It’s no fun eating gluten free bread which has been bought from the store. It is impossible to make a sandwich with it. So wish me luck and I’ll pop back to the site one day. Many thanks

    • Nicole
      April 8, 2011 at 1:59 AM

      I wish you luck, for sure, RaincloudDance! It will turn out beautifully, though, don’t worry.

      Warm regards,

  • Michelle
    August 31, 2010 at 2:46 PM

    Thank you Thank you Thank you!!! We LOVE this bread and the recipe is sooo easy too. My husband hadn’t liked any sandwich bread until this, now I always try to have some made (or in the freezer).

    • Nicole
      September 2, 2010 at 2:40 PM

      Hi, Michelle,
      I’m so glad you are enjoying this bread. It’s a keeper! Thank you for posting!

  • Em
    July 9, 2010 at 12:00 AM

    WOW! I’ve made this loaf twice now and I can barely believe how perfect it is. GF Sandwich bread was impossible, I thought! This stuff is soft, cuts easily, tastes great (but mild enough not to take over fillings) and almost cleans up after itself too coz it rocks so much lol
    Thank you so much for sharing this recipe!

    • Nicole
      July 14, 2010 at 7:28 PM

      Hi, Em,
      I know. This recipe is amazing. I only wish I had come up with it myself! Thanks for posting, and I’m so glad you’re enjoying the bread.

  • […] super delicious served on top of a juicy grilled summertime hamburger, on a homemade bun made with Tom’s Light Bread. Just like regular, gluten-eatin’ folk (but better — what do they […]

  • Genevieve
    June 30, 2010 at 6:36 PM

    Hello! Your sandwich bread recipe is exactly what I’m looking for: great taste, straight forward and minimal ingredients required! The only issue is that we cannot do corn at all…please don’t hesitate to share if you have another wonderful, sandwich bread recipe to share!
    My regular one is a pain to make as I require about 25 different ingredients!
    Merci beaucoup!


    • Nicole
      July 1, 2010 at 2:35 PM

      Hi, Genevieve,
      Oh no! 25 different ingredients? That seems barely worth the trouble, at best! I am a home cook, not a pastry chef, so I like to keep it as simple as possible. I do have another few recipes for excellent gf bread, but they’re in the cookbook, so I can’t share them yet! The book should be on shelves early next year! In the meantime, please enjoy this bread and look for the book in the winter!!

  • […] sure that David had plenty of options to chose from. So I made him some gf rolls that he loves (https://glutenfreeonashoestring.com/sandwich-bread/) just turning the loaf of bread into rolls that I baked for 20ish minutes after lightly wiping them […]

  • Kris
    March 23, 2010 at 1:27 AM

    Hi Nicole,
    I was just wondering if you have any idea about the nutritional information of a slice of this bread…calories, carbs., protein, et cetera? Just curious.

    • Nicole
      April 1, 2010 at 4:43 PM

      Hi, Kris,
      Unfortunately, I don’t. It’s not my recipe, but even if it were, I’d have no idea, to be honest! I’m sorry! Because of the flours used, I would have to imagine it has a lot of protein. Sorry!

  • Kim
    January 26, 2010 at 6:54 PM

    P.S I used my stand mixer to make this bread and baked it in a loaf pan in the oven. It still came out perfect!

  • Kim
    January 26, 2010 at 6:52 PM

    I just made this bread and OMG it is sooo good! I didn’t have any garbanzo bean flour or tapioca flour so I used Bob’s Red Mill gf all purpose flour and baking soda in place of the cream of tartar and it still came out amazing. I am so happy to have bread in the house again and not have to pay an arm and a leg for it. LOL

    • Nicole
      January 27, 2010 at 6:26 PM

      Hi, Kim,
      I’m so glad you had such a good experience with this recipe. It sustained me and my family for many years. I am developing a whole bunch of new sandwich bread recipes for the book, so you’ll have lots of options! Thanks for posting that you were able to substitute flours and still get a good result.

  • don
    January 3, 2010 at 6:04 PM

    tapioca flour at oriental grocery store is from .59 to 1.00 for 1 pound . also non wheat noodles. and i have a question my bread is the greatest. but it falls a little when i take it out of the oven. would you list all the things that make them fall. also the ingredients in egg replacer also helps to hold the air bubbles in the bread. thank you DON

    • Nicole
      January 5, 2010 at 3:41 PM

      Hi, Don,
      If your bread rises well in the oven but then falls, it probably has too much moisture. Try cutting back on the water in the bread, bit by bit. You’ll find the sweet spot.

  • Jane
    December 14, 2009 at 1:42 PM

    This bread is a hit in my house BUT due to some weeks having a smaller food budget, I wonder if I can substitute the flours, half the recipe and half Bob’s RM All-Purpose? The tapioca starch/garbanzo flours is really expensive but with school lunches and a hubby who loves the bread with a passion, I find four loaves a week is the norm. Has there been any info about that? I also don’t have a bread machine since I don’t like the shape the loaf is when done baking in one. Thanks! Great recipe!

    • Nicole
      December 16, 2009 at 2:46 AM

      Hi, Jane,
      See if you can skim the comments to this recipe. In some of the more recent comments, other readers have said that they substituted flours with success. Give it a try! I understand what you mean about the cost. Four loaves of bread a week is a lot! I use it for all my kids’ lunches, but my husband doesn’t get near it! He gets hot lunches, since that’s cheaper and he has access to a microwave at work.

  • Sandra
    December 12, 2009 at 3:05 AM

    I made this bread using soy flour instead of bean flour using an old bread machine that doesn’t have a gluten free setting. Due to these slight modifications, I was worried how it would come out, but it came out just perfectly! Not at all dry, flaky or dense. So delicious and easy to make in the bread maker, and much cheaper and tastier than store-bought GF breads. Very happy! :-)

    • Nicole
      December 16, 2009 at 2:47 AM

      Hi, Sandra,
      That’s great! It’s magic bread. :)

  • Wendy
    December 10, 2009 at 1:51 PM

    Nicole – the only place I was planning on displaying the “book” I was intending on making was on my own bookshelf. Wasn’t planning to splurge on much beyond a staple, as my means of binding….. So it is probably good that you take care of this one ;)

  • Christina
    December 9, 2009 at 8:31 PM

    I started out using the Pamela’s bread recipe and it was good — much better than store bought; I was very overwhelmed when we first learned my husband has Celiac, so this recipe was extra simple and worked for a while.

    But I took the time to buy all of the things needed for this recipe, and it was well worth the effort. I made it for my husband last night, and he loves it; it’s more than good. This really doesn’t take much more effort than the other recipe, but it is much better. Thank you for sharing and good luck with your book.

    • Nicole
      December 16, 2009 at 2:52 AM

      Hi, Christina,
      It is amazing how your perspective can change as you climb and finally overcome the big learning curve of cooking and baking gluten free, isn’t it? The things I thought were “good” when we first started out gluten-free were a reflection of how overwhelmed I was, and how thrilled I was to find anything that tasted like food! I’m so glad you’re enjoying the recipe. Eat it in good health!

  • Jennifer
    December 7, 2009 at 8:48 PM

    Hi Nicole!

    I think I got it! I only used 2 extra large eggs, and cut down on the water. I baked a lovely loaf of bread! Thanks for your help!

    • Nicole
      December 9, 2009 at 1:15 AM

      Hi, Jennifer,
      Hooray! I’m so glad. I’m sure you have many more lovely loaves of bread in your future! I’m so glad you kept trying.

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