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I've had my share of wrinkled loaves.  At our house we have a term for it,
 "shar pei, " after the chinese wrinkle dog.

Look to the quality and quantity of flour.

I've gotten very good results with Ener-g's rice flour.  The next best result
has been from Miss Robben's mail order rice flour.  From time to time I've also
used the cheap (and very finely ground) stuff from the Asian grocery & the
coarse stuff from Arrowhead mills.

When measuring the flour, scoop the flour into the measure, then bang on the
side of the measuring cup, causing the flour to settle down into the cup -
repeat this process until you get a nice full measure.

The big solution at our house is to take the bread out at the end of the bake
cycle, skipping the cool-down cycle - the bread then stays nice and firm,
without wrinkles!

We use the Hitachi bread machine, which from my readings on this list is not one
of the premier bread machines for GF bread, as there is no good way to skip the
second rising period.  I assume that I could do this with a Red Star or Zo
machine, but I haven't had the $$$ to replace my faithful Hitachi - maybe next
year.

John Cornell
Rockville, MD
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