Joy of Cooking (a cookbook everyone should own imo) has some great tips for baking at different altitudes, on page 692.

Has anyone used Chia seeds to thicken salad dressings or meat gravies?  

no but if I could find some Pumkin seeds I might just try that in some form of salad dressing.. great idea..

to make the dressing more full and cohesive..  

simply add a spoonful of compliant nutbutter.....that will cream it right up!

I've almost got a Gatherer biscotti worked out, I need a replacement for tapioca flour, notice white rice flour is black dot. Only calls for 3TB but already has arrowroot in it. I'm adapting a recipe from a gluten-free cookbook. Does anyone know if it is the lightest weight of the rice flour?

that type bread is pretty flat, right?

don t think it could go wrong, if you substitute the flours you need.

Thinks,  My next question is does anyone know the ratio of agave, yacon syrup to white sugar.  The chia seeds didn't do as well as I'd like to thinking I can replace with a liquid sweetener and take the sugar and gum out altogether. I can also us honey ofcourse. Cookies call for 1/2 cup of sugar

Thanks debbie

Biscotti cookies are a dry, cumbly not very sweet cookie, we just happen to like them alot. But they also can be crushed and make a good "gramcracker" crust for cheesecake. This where i'm going. But we have to keep out corn, the gum, beside the wheat or else it won't be a family treat.

debbie

use less liquid in the recipe......if adding the sweetener in the form of liquid instead of dry sugar.

Thanks Lola ,
the two eggs are the only liquid, I guess that's why the chia seeds didn't work right. They did a great job with my stir fri.  But given all the help and info I'm going to work with the honey. I thought I'd read somewhere that the yacon is sweeter than sugar. Guess I'll just have to play. The guys (WH and dad) don't seem to mind.