When baking celiac products, always use a mixture of gluten free flours unless indicated otherwise, for example:

1/2 soy flour* 1/4 potato flour***, 1/4 rice flour#

2 c rice flour, 2/3 c potato flour***, 1/3 c tapioca flour**

*Chick pea or whole bean flour are interchangeable
**corn flour is interchangeable
***potato starch flour is called for, do not substitute potato starch
#White rice flour and brown rice flour are interchangeableGeneral Notes from Black and Decker:

1. Gluten free doughs can be sticky and difficult to mix. Gluten free dough does not look like ordinary wheat dough. They require more liquid and in some recipes resemble a batter more than a dough. By observing the dough mixing during the first 5 ~ 10 minutes you will get a feel for what the dough should look like and be able to adjust the liquid and dry ingredients accordingly.
2. GF breads require extra yeast to rise. Some recipes will double or triple the amount of yeast called for in a similar recipe made with wheat flour.
3. A combination of three or four flours will taste better than a mixture of just one or two flours. The bread will rise higher as well.
4. Use Gluten Free recipes - Substituting gluten free flours for the wheat flour called for in a regular bread will not work.
5. Gluten Free Bread does not have the texture, springiness or height of bread made with all-purpose flour and other gluten flours. Loaves will be denser and shorter; expect an average height of approximately 5". Expect the tops of the loaves to be flat; they may even be slightly concave. Because there is no gluten, there is no strength or elasticity to hold up a rounded top.
6. Have all wet and dry ingredients at room temperature, except water. Using warm tap water produces the best results
7. Use fresh ingredients, flour becomes stale in about 6 months from the time the package is opened.
8. Use correct measuring utensils for wet and dry ingredients. The same ones should be used every time gluten free bread is made. It is very important to measure the ingredients carefully. Use level measures, not heaping.
9. Before measuring, make sure all the gluten free flours are first stirred with a fork or whisk to aerate and lighten them. The flours tend to settle and pack down while being stored and become more dense. Whisk the liquid ingredients together before pouring them into the pan.
10. Combine the dry ingredients and throughly mix them before putting them over the liquid ingredients. Mix the yeast with the dry ingredients or put it in on top of the dry ingredients.
11. Vinegar is included in the recipes to help enhance the action of the yeast in the dough. As well, it adds to the flavour and acts as a preservative.
12. Gluten free bread should be removed from the tin as soon as baking is complete to prevent it from becoming soggy.

BROWN AND WHITE BREAD from RED STAR®
Dry Ingredients
2 1/4 teaspoons RED STAR® Active Dry Yeast
2 1/4 cups White rice flour
1 cup Brown rice flour
2 1/2 teaspoons Xanthan gum
1 1/2 teaspoons Salt
1/2 cup Dry milk powder
3 tablespoons Sugar
Wet Ingredients
3 Eggs
1/4 cup oil
1 2/3 cups Water
1 teaspoon cider vinegar
In a mixing bowl, combine the wet, room temperature ingredients and mix well.
All dry ingredients, including the RED STAR® Yeast, should be thoroughly blended together before adding to the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-sealing plastic bag is suggested. Gluten-free flours are very fine and need to be well blended before liquid is added to them.
With the mixer on a low speed, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.
Pour batter into three 2 ½- x 5-inch greased bread pans or one large loaf pan; allow to rise approximately 1 hour. Bake at 375 degrees F for 30 to 60 minutes respectively; use a toothpick to test for doneness.
When baking is complete, remove the pan from the oven and wait for 10 minutes before removing the bread from the pan. Cool on wire rack before slicing.