<<Disclaimer: Verify this information before applying it to your situation.>>

Several weeks ago, I asked about the bread recipes in Phyllis Potts' "The
complete guide to wheat-free cooking".  She says you can adapt any GF
bread-machine recipe to be made by hand, by adding more flour until it can be
kneaded.  When I tried this, I ended up with a sort of "starch brick".  :)

As I suspected, the consensus was that kneading GF bread is a rather silly
idea.  I don't know what Ms. Potts was thinking.  There are other weird
concepts in the book too, like she says that celiacs can never use
hydrogenated margarine or shortening!!??  One person on the list suggested
she wrote the book because she "kneaded the dough"...

So, if you're using this book, trust your judgment.  (BTW, her chocolate chip
cookie recipe was very good.)

Eleanor Symonds
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