A question for the GF Bread Bakers

[Guest guest]

Ok, help .....

I baked some Bette Hagman rapid sourdough bread today, part of this

I used the little pans (dark colored) to make " hamburger " type

buns, the bottoms came out really dark (still very tasty) but

is this from the dark colored pan, too high of oven temp, or

something else?

The flour mix I used is the four (bean) flour, I used the

pam type spray and brown rice flour to grease and dust the pans.

And on a brighter note to the fellow gluten challengers:

Even though the test results came back " negative " After being

GF going on 5 days, CF for 3 days.... I feel WONDERFUL, more

energy, no headaches, no heartburn, rash on my face is going

away, etc etc.... I've done so much more today than I have in

a really, really long time. (and the bf told me this a.m. that

if I eat gluten again-for another gluten challenge, he's moving

out LOL)

Thanks

Angie