<<Disclaimer: Verify this information before applying it to your situation.>> Number one thing to do, Purchase Bette Hagmans cookbooks, The Gluten Free Gourmet and More From The Gluten Free Gourmet. I have found them invaluable, especially the Rapid Rise French Bread recipe. I usually double the recipe and use half brown and half white rice flour in place of all white rice flour. Over the weekend I made pizza shells, bread, hamburger buns and hotdog buns with this recipe. My next venture is to make bread sticks of different varieties (flavours). I also have a kitchen aid mixer, purchased in February this year. Is it supposed to be so noisy and sometimes lately I have found when mixing this recipe on low the beater actually stops because it is so bound up with the thick batter. Can anyone give me info on this. The other tip I need is how to keep my bread from sticking in the pan. Should I be greasing it, flouring it, letting it cool in the pan some. I find that every third loaf gets so stuck in the pan that it ends up being bread crumbs eventually. P.S. I bought English Muffins rings to keep my hamburger buns in form and just squished some to an elongated shape for my hotdog buns. They cost $4.99 for 4 at the Enchanted Kitchen in Londonderry Mall, Edmonton. I would check any specialty kitchen stores for these. Karen, Edmonton, Alberta, Canada [log in to unmask]