<<Disclaimer: Verify this information before applying it to your situation.>> Dear All, I hope that I now can give recipes in cups as well as all the other measurements. I have double checked my measures in books which give translations. This is a very reliable bread. I have now cooked it in 4 different ovens including our "lowest common denominator" caravan oven. On each occasion it was successful. WARNING If you don't eat a fairly high-fibre diet this very high fibre bread could affect your insides until they get used to the torrent of fibre (it - er - keeps you regular). 2 oz or 60 g or 1/3 cup tapioca flour (UK listers - buy tapioca and grind in an electric coffee grinder then sieve) 1.5 oz or 40 g or 1/4 cup potato flour 1 oz or 30 g or 1/4 cup arrowroot 4.25 oz or 120 g or 2/3 cup white rice flour 2.5 oz or 75 g or 1/2 cup unpolished sesame seed NB All spoon measures are _level_ 1 tsp or 5ml of ground rice bran 2 tsp or 30 ml of gram flour (indian bean flour) 2 tsp or 30 ml of GF buckwheat flour 2 tsp or 30 ml of fine corn meal 1 tsp or 5 ml of salt 1 tbs or 15 ml sugar 1.5 tsp or 7.5 ml GF baking powder 4 tbs or 60 ml instant dried milk (I use instant spray dried skimmed milk with vegetable fat) 4 tsp or 20 ml Guar gum 4 tsp or 20 ml "Certo" (this is an apple pectin extract in liquid form sold for jam making - try some pectin powder if you can't get this. NB it must not contain any preservative as this will kill the yeast) 2 tbs or 30 ml vegetable oil (We only ever use virgin olive oil but I imagine any edible oil you can tolerate should be fine) 2 medium eggs 1.5 oz or 40 g or 1/4 cup broken walnut kernels (crush them small) 0.5 tsp or 2.5 ml linseed 1/2 pint or 300 ml water at 35-40C (95-100F) 2 tsp or 10 ml dried yeast 1 tsp or 5 ml cooking honey Start by getting the yeast started - add the honey to the warm water stir well then add the dried yeast and stir well again. Leave to work. In a mixing bowl add all of the dry ingredients and stir well. Then add the eggs, oil and pectin. Stir well then mix until the mixture has the consistency of bread crumbs. Now add the yeast mix (assuming that it is working well enough) and mix with a wooden spoon. The mix will start wet then steadily become thicker. It should never be quite thick enough to knead but stiffer than a normal cake mixture. This needs to be baked in a one pound loaf tin. I grease my nonstick tin with a good margerine then use a strip of a nonstick "teflon" cloth material we can get over here stuck in place in the tin by the margerine. Grease the tin again over the nonstick material and coat with either flour or (as I do) soya bean bran. Put in a large polythene bag and let it rise in a warm place until the mixture has begun to dome at the top of the tin (if you leave it too long you get air spaces in the bread). Note that it will not increase in size during baking. Bake in the tin for 35 minutes (middle shelf) at 200C (400F) then turn it out of the tin and bake it for ten more minutes upside down on the same shelf. Freshly baked, this has a CRUST although this doesn't last long. By the time the loaf has cooled the crust is a bit soft (I have instructions from my lady that I must find out how to part bake rolls with this mix so she take a couple from the freezer every morning and have crisp, hot rolls for breakfast again). The consistency of this loaf is genuinely like a heavy *real* bread. I'm a non-coeliac and can verify that. Once you get rolling, this is not a particularly difficult bread to make, you just have to get everything together first. I weigh into a bowl on electronic scales, zeroing between weighings, which is quick and very easy. My thanks to John Cheshire whose "Wholemeal GF Brown Bread with Hemp Seed" recipe is the start point for this (hopefully less contentious) one. Also many thanks to Di in BC who very kindly sent me Guar gum from Canada. The good news is that it is now available in small packs in the UK from health food shops. You may be able to use this mix in a bread machine. John's loaf was designed for his bread machine, and my quantities aren't too different. Happy baking David David J Walland University of Bristol Radiation Safety Officer [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209