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

The proportions you sight are generally whats found for most "large" loaf GF
recipies except the most recipies call for 2 or 2 1\4 tsps of yeast. Best
solution to "calibrate your bread maker is use one of the tried and true
recipies from Betty hagamans new book or the Red Star yeast brochure.
Consistency seems to vary with some recipies but is always looser than
reqular bread dough. If you are using a breadmaker with a glass top cover
with aliminum foil to help baking at the top. If you use liquid milk you
would have to compensate for the liquid content which would be tricky. Some
heavier recipies do not rise as high and result in a smaller bread but not
with the type recipie you suggest. You haven't said what bread maker & model
you are using. Perhaps somone with the same kind could give more precise
help or recipies. Email me if I can be of any more help. Also trying one of
the commercial mixes would be helpful. I have had great success from the
Gluten Free Pantry mixes.

At 02:49 PM 5/26/95 -0400, Kevin M. Haney wrote:

>Could others please share their experience regarding the consistency of
>the flour in the bread machine when making GF bread.  Most of the recipes
>that I've been using are 3 cup of flour (I've usually used just white
>rice, or a combo of white and brown rice), 1 1/3 cup dried milk powder, 3
>1/2 tsp. xanthan gum, yeast, sugar, salt, 2 eggs, (I think thats
>everything), and 1 3/4 cups water.  I may have forgotten something, but
>the primary things I want to get across is the amount of water, and
>amount of dry ingredients.

Bernie Mansbach                                 ~_0   _0
Scotia, NY                                     _ \<---\ < _
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