I agree about the KA GF facebook page - that would be wonderful! I take a slightly different approach to hydration. I usually reduce the flour by 25% effectively raising the liquid ratio in the recipe. I find the extra baking soda/powder gives extra lightness to my quick breads. A couple questions though: If I try to use only baking soda (no cream of tarter or baking powder) the KA GF multi-purpose flour tends to glump up. Why is this? Also when I was trying Weight Watchers I was trying to swap out the fats in some of my quick breads by substituting applesauce. I found that applesauce, no fat, and xantham gum in a recipe yields an unedible, rubbery loaf. Any idea why? Any idea how to reduce fats? Hello Tanya! I am not exactly sure what you mean by the first question but I can say for certain that removing the tenderizing fat from a gluten free recipe will generally produce a rather rubbery product. Apple sauce may provide moisture, but it does nothing to tenderize and soften the bread. If you would like to follow up, please send us an email (bakers@kingarthurflour.com).-Jon

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