<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I just got a copy of "The Complete Guide to Wheat-Free Cooking" by Phyllis Potts. Nearly all the recipes are GF, and use a combination of rice and chick pea flour. This seems more nutritious than Bette Hagman's mix. However, my first experiment went badly. I don't have a bread machine, but she says her recipes can be made by hand, by adding more flour until the dough can be kneaded. Didn't *sound* right...but I tried it anyway. I had to add a ton of flour before it could be handled, and sure enough, the bread turned out like a brick. (I used to make wheat bread by hand, so I know there wasn't anything wrong with my kneading techniques. I've also made many GF breads with no problems, but none involved kneading.) Has anyone else tried this? Should I have let it rise longer? Or is she just out to lunch with this idea (no pun intended :) )? Eleanor "don't mess with me or I'll hit you with my bread!" Symonds [log in to unmask]