<<Disclaimer: Verify this information before applying it to your situation.>> Regarding Linda Swink's Fat replacements summary, I too gained weight after going GF. After getting used to relearning my cooking skills and realizing the weight gain, I started cooking low-fat again. I use Bette Hagman's GF flour blend and make a lot of the recipes in Julie Rosso's "Great Good Food". Julie Rosso cowrote the Silver Palate cookbooks which were high fat (but yummy). She now uses lots of delicious substitute blends in her low-fat recipes. All the nutritional information is in all the recipes and by understanding her substitutions, I've been able to "defat" many of my family favorites without sacrificing the flavor. My complaint of most substitutions is the loss of flavor or quality or the addition of green peppers to make up for the loss of flavor. Her recipes never do that are delicious. I also am an original subscriber to Cooking Light magazine and sometimes can adapt their recipes to be GF. Vicki Great Pacific NorthWET Don't settle for less than the best....