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Number one thing to do,
 
Purchase Bette Hagmans cookbooks, The Gluten Free Gourmet and More From The
Gluten Free Gourmet.  I have found them invaluable, especially the Rapid
Rise French Bread recipe.  I usually double the recipe and use half brown
and half white rice flour in place of all white rice flour.  Over the
weekend I made pizza shells, bread, hamburger buns and hotdog buns with this
recipe.  My next venture is to make bread sticks of different varieties
(flavours).  I also have a kitchen aid mixer, purchased in February this
year.  Is it supposed to be so noisy and sometimes lately I have found when
mixing this recipe on low the beater actually stops because it is so bound
up with the thick batter.  Can anyone give me info on this.
 
The other tip I need is how to keep my bread from sticking in the pan.
Should I be greasing it, flouring it, letting it cool in the pan some.  I
find that every third loaf gets so stuck in the pan that it ends up being
bread crumbs eventually.
 
P.S.  I bought English Muffins rings to keep my hamburger buns in form and
just squished some to an elongated shape for my hotdog buns.  They cost
$4.99 for 4 at the Enchanted Kitchen in Londonderry Mall, Edmonton.  I would
check any specialty kitchen stores for these.
 
 
Karen, Edmonton, Alberta, Canada
 
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