Creating successful gluten-free bread requires understanding how different flours contribute to structure and texture. Brown rice flour provides the base structure, tapioca starch adds chewiness and helps bind ingredients, while potato starch contributes moisture and softness. Almond flour adds richness and prevents the stodgy texture common in gluten-free baking. Xanthan gum is crucial for binding and creating stretch that gluten normally provides - use 1 teaspoon per cup of flour blend. Always whisk dry ingredients thoroughly to prevent clumping. Adding psyllium husk powder improves texture and helps create the bread-like crumb that prevents cake-like density. This multi-flour approach addresses the textural issues Prue noted while maintaining structural integrity.