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Well Fellow GF Eaters,
        I got ambitious this past weekend and began preparing for
Thanksgiving.  I baked some cranberry bread. I also baked cornbread to cube
up and use for turkey stuffing.  Here's the report:
        Cranberry/Nut Bread:  Recipe from GLUTEN-FREE GOURMET (Bette
Hagman) p. 79
This bread is delicious!  The yogurt in it makes it tastey and moist.  The
soy flour in it gives it some nutritional value (nice for a change).  I
didn't have pecans, so used walnuts ground up pretty fine. Tasted really
great!  It made 3 small loaves.  I froze 2 quickly for fear that I'd eat
them!
        Cornbread:  GOING AGAINST THE GRAIN (Dr. John Green) p. 11
This cornbread tasted as good as any cornbread with "glutes" that I have
ever tasted!  The only thing is BEWARE!  There is an error in the recipe.
It calls for 2 cups of liquid.   Two cups of liquid is way too much for
cornbread, so I assume this was a misprint!   I made it with only one and
it turned out perfect.  BTW:  I added about a tsp of dried orange peel,
which was subtle and tastey.
        So - Happy baking and Happy Thanksgiving!  And - let's all
remember...all our wonderful recipes may be gluten-free, but the danged
CALORIES are still there!  :(
 
                                    Nina :)
                         '89FX3/Coupe (SAM)
                                Phoenix,  AZ