<<Disclaimer: Verify this information before applying it to your situation.>> Hi All-- This issue was definitely more labor-intensive than I intended for it to be, but I certainly learned a thing or two. Originally, I asked the list if anyone knew how convection (circulating hot air) toaster ovens work for GF baking, and specifically for baking bread. Since our dough can be fragile depending on the recipe, circulating air could cause havoc with how our bread rises, etc. Only one person wrote to say that in a commercial oven, the GF bread did get blown down and to one side. Otherwise, people with convection ovens were overwhelmingly pleased with how GF baked goods came out. Now, I'm not convinced that everyone who responded had a "toaster" sized oven - some replies sounded more as though they were happy with, perhaps, a full kitchen-sized convection oven. This was my experience: I bought an Oster digital convection toaster oven large enough to bake bread. To make a long story short, the temperature during baking wasn't accurate. I baked bread in the Oster last Saturday, set on 350 degrees for 1 hour. By the time I took the bread out, 1 1/2 hours later, it was still a little too "doughy." When I used my oven thermometer to check the temperature (after baking the bread...) 350 degrees was actually 325 degrees. I could only increase the temp in 25 degree increments, so when I increased the temp to 375 degrees, it was actually heating to 400 degrees. I decide that I had a faulty oven. I now have a GE convection toaster oven - NOT digital. It runs hot, so when I set the oven temp to 300 degrees, I get 350. I'm going to try baking bread again tonight. All in all, toaster ovens are not as good as full kitchen ovens, but I'm just trying to find a way to save energy costs. Heating up a big kitchen oven every time I want to bake bread for just me is expensive. The Oster convection toaster oven did not change how my bread rose and baked, so if the temperature had been accurate, I think it would have done a great job - the circulating air does cook and brown food more evenly, especially when one turns the food 180 degrees half-way through cooking. Thanks to everyone who replied. And the moral of the story is (for me, anyway) - always check the oven temperature BEFORE baking a critical food item - and some of us know that bread is the most critical of the critical foods for most of us!! Cheers ~~Ayn in Alabama Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC