<<Disclaimer: Verify this information before applying it to your situation.>> Hi All; A while back I posted an inquiry as to the use of LECITHIN as an additive when making GF bread, specifically the following questions--- <How much is used in a batch?, 2) Which is the better to use, the liquid <lecithin or the granular lecithin?, and 3)Is it added to the wet or the dry <ingredients? I received five responses which are summarized as follows: 1) Added 1 tbs of the granules to the dry ingredients 2) Added 1 tbs of the liquid to the wet ingredients. Liquid lecithin is very sticky and utensils are hard to clean up. 3) Added 1/4 tsp of the liquid to make a one lb loaf in a Welbilt machine. Information was in the Welbilt manual which has GF bread recipes. 4) Added abt 1-2 tsp of liquid lecithin to the wet ingredients. Liquid is hard to measure due to stickiness. 5) Provided the following additive guidelines obtained from a conference: 1 tsp of ascorbic acid (vitamin C)---more rise 1 tsp-1 tbs fruit pectin---high rise 1 tsp rice or cider vinegar---preservative 1 tbs Clear-Gel---high rise 1 tsp lecithin granules---preservative. I tried adding abt 1/2 tbs of the granules to a 1 1/2 loaf batch by TRYING!! to dissolve them in the wet ingredients only to have the granules bond to the oil and become a sticky glob. Must have eventually dissolved though because I could find no residue in the finished loaf. Also could not see a noticeable difference in the finished product. Will try adding the dry to the dry ingredients directly. Thanks again to the responders. John in AZ