Failure with Friends

      Today, I attemped my first, gluten-free loaf of bread.  To many, making bread without gluten may not seem so difficult.  But, trust me.  It is.  PERFECTION is required. 
The idea of attempting the recipe was presented to me by a good friend.  He suggested we use a simple bread recipe, and switch the wheat flour for a gluten-free mixture.  This made sense to me, so that was that.  It was my job to come up with the flour mixture, and he was to help me with the recipe itself. 
      Once the ingredients were purchased and prepared, my friend came over, and we began baking.
Upon mixing the ingredients together, we noticed the dough looked a bit odd, but continued anyway, hoping for the best.  After a thorough mixing, we let the dough rise for two hours, and were rewarded with a slight increase.  After which, we plopped the dough on a pizza stone, and smoothed the top.  Normally, you would leave the bread fluffy and thick, however, I recommended we flatten it a bit, to make sure it cooked all the way through, recalling previous failures.
     When the cooking time was up, we checked the bread.  It looked good on the ouside, delicious even.  However, upon further inspection, we noticed the inside was not as firm as it's surroundings. 
At that point, we had no idea what to do.  Finally, we came to the conclusion to flip the bread, inorder to cook the bottom as equally as the top.  Fortunately, enough, the flipping went quite well, and we successfully got the bread back into the oven, belly-side up. 
      After 10 minutes we checked the bread for the final time.  It WAS cooked on the outside, but, again the inside was quite gooey.  Thus, as a final resort, we decided to let the bread cool, hoping time would solidify the interior.  It didn't.
       Needless to say, the first bread loaf was a failure.  However, it was a failure with a friend; and, failures with friends are much less formidable.