More adventures in baking

So, I tried to re-make the wheat-free challah, and attempt number two was actually worse than the first one. This time the challah got nice and crunchy on top, but practically burned on the bottom. The inside was still raw. Once again, the dough never rose.

Semi-frustrated, I turned to corn bread, a much simpler bread to bake (when you posses all of the ingredients). Problem: I didn't have baking powder. I had baking soda, but not powder. So, I omitted it. The bread was tasty and did resemble corn bread, but it looked kind of strange when I removed it from the oven......