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

I was so excited to open the NY Times this morning and finally find  
this recipe.  These breadsticks were amazing at the restaurant, and I  
have been searching for the recipe for the past year.  So, I ran to  
Whole Foods to buy non-fat milk powder which was the only ingredient  
I didn't have and followed the recipe to the letter.  However, I was  
a bit concerned when I got to the part  that said "the dough will  
stay very soft and should not pull off sides of bowl; if necessary  
add water 1 tablespoon at a time."  My dough was so thin!!!  If  
anything, I thought I might have to add more flour????  But, I  
carried on and when I got to the point of putting the dough into the  
pastry bag there was no way this was going to work, the consistency  
was liquid.  I added just a bit of brown rice flour and continued to  
pipe and bake them.  Although the flavor was quite good, they were  
flat, not the long cylinders that are shown in the photograph or that  
I had in the restaurant.  Anyone else make them yet?  Any possiblity  
that this may have been printed incorrectly in the paper?  Any  
feedback appreciated!
Jane in Los Angeles

*Support summarization of posts, reply to the SENDER not the Celiac List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC