Years went by. I had given up hope. Thankfully, store-bought gluten-free breads were experiencing a serious makeover for the better. Still, I craved baking bread for my family with my own hands, so this Spring I returned to the kitchen. I baked countless loaves. I tested baking with different gluten-free grains: white rice, sweet white rice, brown rice, oat, corn, millet, quinoa, soy, and sorghum. And with different starches: arrowroot, cornstarch, potato starch and tapioca starch. I tried using whey powder, cow's milk powder, and rice milk powder. Leaveners included yeast, baking powder, egg whites, whole eggs, and seltzer. For fats I tested canola oil, extra-virgin olive oil, and melted butter. As a sweetener—and to feed the yeast—I tried granulated sugar, brown sugar, brown rice syrup, and agave syrup.