sure wish I could help you as I've never been able to get my home made bread to come out nice and soft (like the french loaf's at the grocery store that are still warm). It has something to do with the gluten content in the flour. I once used normal plain regular cheap (all purpose I think?)flour and my bread was a lump of rock =( completely inedible and a complete waste of 4 hrs of my time. I gave up on baking my own bread as the flour I had to use to get the loafs nice was really expensive so I was not saving any $ doing it myself over the $1.50 french loaf I could buy still warm from the grocery store.

If they sell Gluten seperately you may be able to buy and mix into your whole wheat flour to make the bread more fluffy and flakey. If it's gluten you're trying to avoid then you may be out of luck...deff not an expert tho so I hope I'm wrong esp if your allergic to gluten. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

I think it would be fun to intern at a bakery for a month or so to learn any "tricks" of the trade...or chat up a bakery owner friend over a bottle of wine....sure wish I had one (a bakery owner friend) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Kiss.gif" alt="" />