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

Major problem seems to be the inconsistency in rice and other flours that we
use in our baking.

One response is:  'The bread recipe you posted to the list (and also with
the correction) produces an incredibly wonderful tasting loaf of bread!
However, it crumbles terribly - is there suppose to be guar or xanthum in
the recipe? If not, does your bread do this?

I'm so excited to have found a good recipe that comes out, but not so sure
I've done it correctly if the slices don't stay together.'

Many asked about substituting flours.  As there is so much difference I make
the following suggestion -

Use a total of six cups of flour, at least three of which are brown rice.
The balance should be a combination of some of plain bean, garbanzo, potato,
tapioca and white rice.  A combination of all of them works fine.  Don't
leave out the ground flax seed.  Unfortunately you will have to experiment a
bit with locally available ingredients.  I have used 1 c plain bean, 1 c
white rice flour and 1/2 c each garbanzo & potato flours.

I have not used guar or zxanthum, but you could add them.  I did a lot of
experimenting when I developed this recipe and even the worst ones were good
to eat.

Steve wrote about Garfava flour (garbanza  +  fava bean)  that sounds great
made by his company Authentic Foods in CA.  His web page is at
http://www.authenticfoods.com and his e-mail is [log in to unmask]

I agree with Carl that the commercial breads leave a lot to be desired.
This one is worth the effort - hang in there.

Jessie on Salt Spring Island