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Jane Oswaks said:
> One word of warning about buying white rice flour from Asian food markets.
>  It is ground much finer than white rice flour from a health food store, and
> for bread I have found that it doesn't work very well at all.  As for the
> bread recipe, get either one of Bette Hagman's cookbooks, The Gluten Free
> Gourmet, or More From the Gluten Free Gourmet...they'll have all the recipes
> you need.

I've used the white rice flour from the local Korean market for several
years in *all* kinds of recipes, including yeast breads in the breadmaker
with no problem. The trick is in *measuring* it! Pro bakers measure flour
by weight for a reason!

Instead of lightly spooning the flour into a "solids" measuring cup, and
then leveling off the top with a knife (like you'd do with wheat flour) -
spoon the flour into the cup, *tap the side of the cup* several times,
rather briskly, with the knife, *then* level it off... An extra 1-2 oz.
of rice flour/cup measured *really can* make a difference! If your doughs
are coming out too runny, try it!

karen

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Karen Davis of Davis and Associates (818)892-8555
           "Pain is Mother Nature's way of telling us to slow down;
                       Death is her way of INSISTING!"