<<Disclaimer: Verify this information before applying it to your situation.>> In addition to a number of brochure requests, we did receive one question which we believe might be of interest to others: "We are not happy with the taste and texture of the gluten free, fat free breads available or that we have baked. Are there any good texture, good tasting breads available, either baked or that we can bake?" Special Foods response: In our experience, there is no bread that is a complete replacement for wheat breads, and that is identical in every way, nor should there be. A bread that is identical in taste, texture, consistency, and overall appearance could only be wheat bread. It is not possible to take corn and make it taste like wheat. However, corn bread tastes great in its own right. Anyone who measures taste of bread alternatives by wheat alone as a standard, by definition is setting up him/her self for disappointment. This does not mean, however, that breads from alternative flours should taste like chaff or straw. They should present the taste and flavors of the foods they are derived from in a most flavorful and pleasing way, but one that reflects the inherent properties of that food. This is what we have strived to attain at Special Foods. We can not say in advance how any one person will like a particular bread, but we do note that our sweet potato and cassava breads are the most popular. Children are very discriminating, often picky eaters, particularly when it comes to accepting a new food. At a recent autism conference we offered samples of slightly heated white sweet potato bread. Parents brought their children to our table so they could try the white sweet potato bread. It warmed our hearts to see the children eat and enjoy this bread. We did not see a single refusal.