<<Disclaimer: Verify this information before applying it to your situation.>> On Tue, 23 Jan 1996, Jean Jasinski wrote: > Do all gluten-free breads have the grainy texture of cornbread? > We've tried Gillians French bread, recipes from Bette Hageman in > the bread machine, various recipes from packages of flour, premade > mixes from mail order, Almond-something-or-other bread (store bought), > and I have a loaf of EnerG tapioca bread in the freezer I just bought. > > Is this as good as gluten-free bread gets?... Can I use other flours and > escape the grittiness? I recently ran out of Ener-G brown rice flour and was using Arrowhead Mills instead and found the texture to be gritty and the breads too dry and crumbly. Arrowhead Mills' br. rice flour is heavier than Ener-G's (just look at the nutritional information on each brand) and I suspect that the density and the milling process accounts for the differing results in my baking. I have found the Ener-G flours to produce light and moist baked products. Just remember to lighten the rice flour with other flours (i.e. tapioca and/or potato starch). I am not sure why you find the mixes or Gillian's to be so grainy. I have not tried Gillian's and generally don't use mixes but the reason might be that you remember wheat products whereas I do not. Jane [log in to unmask]