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** Summary **

I asked for advice on dealing with the grittiness in my rice flour baked
goods, and general baking advice for the GF novice. One person was quite
adamant in her recommendation that I actually USE the Bette Hagman GF
cookbooks that I had bought -- a novel idea ;)  I found many of the
following in her section on dealing with different flours.  Other hints
are mixed in with the recipes.  Since I've just produced my first batch
of 'rocks' in a long time (GF biscuits actually), I think I may follow
that advice!

thanks to everyone!! lynn :)

ps:  I also wrote away to the cooking specialist at the Ener-G website.
She replied (by email) that Ener-G is not gritty, and that she would
be happy to help convert a normal recipe to GF.

 ========================================================================

first, there seem to be 2 basic types of rice flour grinds
-- the heavier 'gritty' kind and the finer oriental kind (feels like
cornstarch)

Recommendations for dealing with gritty flours.........
-- sift it very well
-- soak the flour in the liquid (anywhere from 10 min - overnight)
-- mix the gritty kind with the oriental kind (which I did 1/2 & 1/2
and it works great)
-- substitute 1/2 of rice flour with buckwheat, soy or bean flour
-- use gritty for pancakes and muffins -- use oriental for cakes and
starches
-- buy any of the following that are non-gritty (Gluten Free Pantry,
Ener-G, Noto-Africa, or special grinds may also be available at some
health food stores)

General GF recommendations.............................
-- add extra egg to most recipes
-- recipes that have fruit or vegetables work better (breads/cakes)
-- Bette recommends using Xantham
        (1 t. per cup flour for breads
        1/2 t. per cup flour for cakes & muffins
        -0- for cookies
-- add pectin in place of xantham
-- add Knox gelatin to breads


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