<<Disclaimer: Verify this information before applying it to your situation.>> I have a small bread machine. In some GF cookbooks it give a recipe for the larger machine and tells you to reduce the ingredients by 1/3 If the recipe calls for one or two eggs, how many would you use? Other ingredients that are difficult to divide-like what is 1/3 of 1/2 a teaspoon. It is embarrassing, but I have forgotten how to do the equation. Math has always been my worst subject. Can any cooks out there give me some tips? Thanks, Carol in NJ, US