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Hey, all.  Thanks for the responses about Roben Ryberg's recipes.  For those
of you who didn't read my previous message, my cookie and muffin recipes
have turned out too runny.  Many people wrote to say they love the Ryberg
recipe book and to keep trying.  A couple people mentioned I may want to try
new xanthan gum.  I suspect the problem may be that I bought potato starch
and corn starch that are super finely ground (Bob's Red Mill), which may
cause a batter to turn out too runny.  Thanks to everyone for the
encouragement to keep trying more recipes - I'm going to!  And I'm going to
modify the amount of liquid needed in the recipes as seems appropriate . . .
but next time I'll buy regular potato starch and corn starch instead of
Bob's Red Mill - I had this problem with their rice flour, too.  It's just
too fine!

Thanks to everyone who responded!

-Christie

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