<<Disclaimer: Verify this information before applying it to your situation.>> I am delighted to discover this list. I am a member of the Albuquerque Gluten Intolerance Support Group (50 members) and we just received word of this list's existence. I've been gluten-free for 8 years and am always looking for information and tips. Two questions, sorry if they've been covered or are in the FAQ (is there a FAQ yet?). I've got all the list back issues and just read through November 1994 (they're all quite lengthy--a good sign). I'm not quite brave enough to try the database search function yet. 1. Nearly all gluten-free recipes and products I see, especially for baked goods, are fairly high in fat. Is anyone working on modifying these? I play around with substitutions a lot, eg. applesauce for butter. I called Energ-E Foods about this and they said their concern is getting the gluten out, not the fat. Do others share my concern? 2. I know oats are forbidden (is this finally conclusive?) but I've been wondering about oat bran as a way to add fiber. I have used rice bran, but it has a high fat content. I've never tried oat bran. Does it just absorb fluids and pass through the body without doing harm? Does the bran contain gluten? No doubt I'm revealing my horrible ignorance about the digestive process. Thanks for any help, Pam