<<Disclaimer: Verify this information before applying it to your situation.>>
 
Hello Danna!
>...I have tried several of Bette Hagman's recipes recently which seem
>to overload the dough mixture with too much liquid.  For instance, Red
>Star's Chick Pea recipe (which works fine for me) and Bette Hagman's
>Orange Bean Bread recipe (from her third book) call for the same amount
>of liquid, yet the Bette Hagman recipe calls for less than 2/3 the dry
>ingredients.
 
Hope these suggestions are helpful.
 
- As many of you may already be aware, each different brand of rice flour
can work differently in a recipe.  Please follow the few tips below when
making a new gluten-free recipe.
 
- Mix all the dry ingredients called for in the recipe, and blend well.
 
- This is the part that is slightly different: Cut the amount of liquid
in the recipe by HALF.  By this I mean, cut the water, juice, milk, or
non-dairy liquid only. (Reserve the other half ...see below) Do not cut the
amount of wet ingredients such as eggs, butter/margarine, or oil.
 
- Add the wet or dry ingredients to the bread machine as per the
bread machine mfgr. recommends.
 
- Start the bread machine and allow it to mix a bit. Add some of the
reserved half of the wet ingredients, a SMALL amount at a time, until
the proper consistancy is reached (that works well in your particular
bread machine.) It is always better to add liquid a small amount at a time
as it can't be removed once it has all been added.
 
By doing these few steps 1. you have not ruined the product  2. not had to
obtain a special brand of rice flour for a particular recipe or 3. had
another gluten-free baking failure.
 
HAPPY BAKING!
 
Sandra
The Gluten-Free Baker
Fairborn, OH USA