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

On March 24th, Chris Dropik wrote:

> Apparently the Winter 95 issue of "Lifeline" (which I haven't had access to)
> mentions an ingredient called Clear Gel which supposedly  improves the
> texture and flexibility of bread.  Has anyone tried this?

The following is from pg. 24 of the Winter 1995 issue of the CSA/USA, Inc.
Lifeline:

      NEW:  Add 1-1/2 Tbsp. Clear Gel (Food Starch-Modified, refined from waxy
   corn; it is a very fine, white powder) to the dry ingredients and add 3 Tbsp.
   water to the wet ingredients for the Brown & White Rice Bread recipe.  This
   produces bread with improved texture.  It's more flexible, has better "tooth"
   and stays flexible.  This ingredient was tested and researched by Toni
   Richardson of Detroit, MI.  One distributor of Clear Gel is Kitchen Glamour,
   26770 Grand River, Redford Township, MI  48240, 313/537-1300.

I believe this recipe has about 3 cups of flour.  My guess (I haven't tried it
yet) is that you would add 1/2 Tbsp. of Clear Gel and 1 Tbsp. of water for each
cup of flour used in other recipes.  If this doesn't work out, feel free to
e-mail the crumbling remains to me.  ;)

                   --- Jim Lyles ([log in to unmask]) ---