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Hi All--

I made a gf bread this weekend that tasted so close to
wheat that I thought I'd died and gone to heaven. One
problem, though -- it didn't rise much. I used the
sandwich bread recipe from Fenster's book and mixed it
by hand - there was powdered milk and two eggs and 1
Tbs. of yeast - all leavening agents. The only thing I
had to omit was lecithin because I didn't have any.
Does anyone have any ideas how I can get it to rise
more? (It also seemed to fall a bit as it baked...)
The texture was just a tad like biscuits and a little
crumbly, but for the most part, it stayed together and
toasted nicely.

PS - Ya'll might already know this, but just in case
anyone cares, I made this bread with Ener-G's white
rice flour instead of the brown, as I usually do. The
taste was dramatically different. I would prefer the
added nutrients of the brown rice, but the white rice
tasted much better to me.

Also, a year or so ago, Erehorn (sp?) put out a Cream
of Rice cereal using brown rice that was on Abigail's
GF list...now it's off the list. Is there another
company that makes a brown cream of rice cereal? (Not
real crazy about the consistency of Twice Rice)

Thanks, and I'll summarize...

Cheers,
Ayn