<<Disclaimer: Verify this information before applying it to your situation.>> Jane Oswaks said: > One word of warning about buying white rice flour from Asian food markets. > It is ground much finer than white rice flour from a health food store, and > for bread I have found that it doesn't work very well at all. As for the > bread recipe, get either one of Bette Hagman's cookbooks, The Gluten Free > Gourmet, or More From the Gluten Free Gourmet...they'll have all the recipes > you need. I've used the white rice flour from the local Korean market for several years in *all* kinds of recipes, including yeast breads in the breadmaker with no problem. The trick is in *measuring* it! Pro bakers measure flour by weight for a reason! Instead of lightly spooning the flour into a "solids" measuring cup, and then leveling off the top with a knife (like you'd do with wheat flour) - spoon the flour into the cup, *tap the side of the cup* several times, rather briskly, with the knife, *then* level it off... An extra 1-2 oz. of rice flour/cup measured *really can* make a difference! If your doughs are coming out too runny, try it! karen [log in to unmask] (if urgent, use [log in to unmask] - the better half) Karen Davis of Davis and Associates (818)892-8555 "Pain is Mother Nature's way of telling us to slow down; Death is her way of INSISTING!"