<<Disclaimer: Verify this information before applying it to your situation.>> I had a lot of replies to my post. Here is a summary of what was sent. A couple people suggested specific brands of rice flour. Ener-G Foods Rice Flour (2) and Authentic Foods Rice Flour (2) all four people notice a change in quality of baking when they switched. The rest of the people gave hints as to what I could do to help the situation. - Use more potato starch and tapioca starch when using brown rice flour. - try sweet rice flour - use some buckwheat flour - use cornstarch in place of all the flour in cake recipes and some cookie recipes too.. - Use Garfava flour (from Authentic foods is one source ( www.authenticfoods.com ). It isn't gritty like rice flour. Authentic also has a baking and pancake mix which is garfava based. - Use sweet rice flour in Bette Hagman's mix. Also some applesaous acts as a binder and it adds moisture to the recipe. - Let the cookie dough (especially sugar cookies) sit in the fridge for an extra day so the liquid can absorb into the flour. - Two people said to get a flour mill and grind my own flour. - In muffins use cream cheese or sour cream if our can tolerate dairy. It gives a moister texture. - Use oriental rice flour, it isn't grainy. - In muffins: add an extra egg white and use Bette Hagman's GF Gourmet mix. - use 1/2 rice flour and 1/2 bean flour as in Bette Hagman's newest book. Makes good brownies and cake. - Use flour mixes with greater quantities of other GF flours (garfava, potato starch, etc) (two people) - Heat the Liquids up to hot, except the eggs and add to the rice flour. Allow to cool and continue recipe as directed. Well that is all I was given folks. A long list. I hope it helps some one else too. -- From, Christy Moen [log in to unmask]