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Hi All--

It occurred to me after I wrote the summary and heard from one more listmate
that I didn't really get an answer to the most crucial question....how do
convection ovens do with baking our GF bread? Since hot air is circulated
when cooking and our bread dough is more fragile than wheat, has anyone had
success with GF bread baking in a convection oven? (Thank you, thank you,
Olive, for writing and reminding me that the fan is the issue!)

Apparently, if the fan is strong enough, one can find the dough blown down
and to one side...which is not a pretty picture.

If anyone has had experience with this issue, please write and I'll
summarize again. I'm baking on Saturday, so any info is welcome.  ~~Ayn in
Alabama

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