I decided to make it simple - a batch of biscuit batter, put into a
greased loaf pan. There is a question at the end from me about
increasing baking time, temperature or both.

I've been going gluten-free and am trying to minimize the starchy
components which, in today's recipe, was tapioca flour. So

1 cup tapioca flour (hope to eliminate and replace)

1 cup garbanzo bean flour (a first for me)

1 cup almond flour (might use 1-1/2 or 2 cups of this next time

4-1/2 tsp (1-1/2 tblsp) double-acting baking powder

1-1/2 tsp salt (sea salt)

3 tsp (1 tblsp) xanthan gum

1 tblsp sugar (organic, light brown in color)

1-1/2 cups buttermilk

and, for good measure, a few small bits of butter mixed in at the very
end, to hopefully provide some pockets and therefore a more bread-like
and less cake-like texture.

Just mix all the dry ingredients, add the buttermilk, turn out in the
pan, and bake.

Couldn't decide on baking time or temperature, so guesstimated 400 F and
14 minutes.

Results? Well, it was tasty but it clearly wasn't done so, after taking
a slice out of the middle, I put the two halves back into the pan and
baked it for another 6 minutes, so 20 minutes total, and it _still_
wasn't done enough.

I baked it at 400 for 20 minutes - should I raise the temperature,
increase the baking time, or both?

It's almost all gone - we had chili cheese dogs for dinner, and my
oldest son decided this made a fine bread onto which to pile chili. I
figure that my first quick bread experiment was obviously good enough to
eat, and that makes me happy.

Thanks.

-S-