Originally Posted by Laurielee
Gluten-free dough is very, very wet and the salt wouldn't have mattered...it's mainly for taste. I used to make salt-free baguettes all the time. Gluten-free dough only has one rise (for the most part). You make it in a stand mixer, place the wet dough in a well oiled pan, cover with oiled plastic wrap and let rise about an hour.
You should also use active dry yeast rather than the instant or rapid or bread machine. 2% or fat-free milk is better because whole milk is too heavy.
I hope you try the recipe again. If it's located online could you give me a link?
As for the bananas, you could probably leave them out. I have all the stuff now and hope to get them made this weekend but I intend to use the banana...got a couple dieing to be used in something!
Well-behaved women seldom make history!