<<Disclaimer: Verify this information before applying it to your situation.>> A question for the bakers -- I've bought the GF cookbooks and made the Bette Hagman GF "flour" and am trying it in my old faviorite recipes. The rice flour is gritty though. I was wondering what/how/how much it will take to retrofit these recipes. I'm starting with the cookies and the fruit/nut breads. I've seen the recomendation that increasing protein (and using xantham) will help, but I'm wondering if anyone can share more specific advice. TIA - lynn :) -- ========================================================= "Ask and it will be given to you; seek, and you will find; knock and it will be opened to you. " Matthew 7:7 =========================================================