GF adaptation experiment 1: 1c BRB 1:1 flour, 1c oat flour, 1c tapioca flour. Almost worked! Dough was too wet (didn't hold shape well) and I think I underproofed it. Came out about 2" tall, but with good taste and chewy texture. Also yeasty smell still fairly prominent. Next time - add extra flour or reduce water, and be patient with proofing time. Consider slightly reducing yeast.
