Ta-da! I baked without gluten!
Normally, I'm allergic to making a single loaf of bread - all that time, and only ONE goodie? This time around, I stuck with the single-loaf recipe because I was a bit nervous. Next time, I'm doubling it - although I've heard that gluten free breads go bad faster... Guess I'll find out if that's true!
Edit: we ate the bread for dinner - it was excellent! Kind of like Irish soda bread in flavor, with more of a cake-like crumble, and very versatile in flavor. We mopped up my odds-and-ends version of lasagna (thinly sliced squash, potatoes, and carrots instead of noodles, and herbed garlic cream cheese instead of Ricotta) with it, and it went beautifully with tomato sauce and cheese - and tomorrow, our lunches involve peanut butter and wild Maine blueberry jam from the Varins. All in all, a success!
The coffee cake is perfect - good crumbs, and solid enough in structure to hold thick slices easily. And next time, I'm throwing in some handfuls of frozen blueberries for my favorite type of coffee cake!