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Hi List:

Here's my summary on Sinking Bread and Dietary Specialties Pretzels.
Thanks for the responses ... they were very helpful.
A couple people are looking for good bread recipes.  I've listed a couple
below that I like. Wendy, Exton, PA

REASONS FOR SINKING BREAD
1. Yeast to water ratio is too great.  Call Red Star 800 4 Celiac.
2. Try xanthan gum.
3. Decrease yeast.  Use 1-1/2 t. for 3 c. BH flour mix. When you use more
yeast, the bread falls.
4. Add xanthan.  Mix yeast & liquid, then heat in mic. till warm.  Add
granular lecitin.
5.  Try smaller bread loaf pans.
6.  Too much water.  Remove 2 T water & bake bread.  If still sinks, reduce
water by an add'l 2 T.  Keep doing process until bread doesn't sink.

DIETARY SPECIALTIES PRETZELS FEEDBACK
1. Great pretzels.
2.  Excellent, the real thing.
3.  Clost to real thing.  A little pricey tho'.
4.  Quite good,, got a free sample with one of her orders.
5.  Too salty.  Likes Glutano much better.
6.  Tastes just like Glutano.  A suggestion is buy it by the case for price
savings & share with other local celiacs.

RECIPES

CRUMPETS (Believe this is Bette Hagman's recipe)

         [This recipe has been removed from the logfiles, as]
         [it is copyrighted material---the CELIAC Listowners]

SOFT WHITE BREAD
2 c. white rice flour
2 c. tapioca flour
1/4 c. sugar
4 t. xanthan gum
2/3 c. dry milk
1-1/2 t. salt

1/2 c. warm water
2 t. sugar
4 t. dry yeast

4 T.melted butter or oil
1-1/2 c. water
1 t. rice vinegar
3 eggs

Combine 1st six dry ingredients in bowl.  In separate bowl combine
yeast,water,sugar and let stand for 15 min.  Mix remaining 4 ingred, then add
the yeast mixture & butter mixture to dry ingredients.  Beat at high speed for
2 minutes.  Add small amt. of flour till the dough is firm enough to work
with.  Let dough rise.  Form shapes, place on baking sheet, top with tapioca
flour to avoid browning.  Or, brush with egg yolk & sprinkle with poppy or
sesame seeds.  Bake 350 deg, 20-25 minutes.  Adjust time depending upon size
of loaves.