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

A question for the bakers --

I've bought the GF cookbooks and made the Bette Hagman GF "flour" and am
trying it in my old faviorite recipes.  The rice flour is gritty though.  I
was wondering what/how/how much it will take to retrofit these recipes.  I'm
starting with the cookies and the fruit/nut breads.  I've seen the
recomendation that increasing protein (and using xantham) will help, but I'm
wondering if anyone can share more specific advice.

TIA - lynn :)
--
=========================================================
"Ask and it will be given to you; seek, and you will find;
knock and it will be opened to you. "
                                        Matthew 7:7
=========================================================