It’s often recommended to let your gluten-free bread cool for at least two hours before cutting it. Nonsense. If your crumb collapses, the recipe sucks.

Slicing up a warm bread is great, like I did with the one on the picture. It contains 9% of added starch and a lot of brown millet. This whole grain proso millet is the quirky little sister in the gf flour line up with a troublesome flavour profile, but it gives a beautiful crumb. Millet is always slightly bitter, roasting the flour will take that away. The pungent taste and smell remain though, so you may have to be gentle with the amount.