<<Disclaimer: Verify this information before applying it to your situation.>>

Thank you to everyone who replied.

I had eleven responses re the Buttermilk Bread problems  (falling flat
after taking out of the oven).

Some people had their bread deflate a little and some had the same problem
as I did.  One person thought their yeast was old and that was why it fell.
 I believe the author said the yeast was for flavour and the baking powder
is what makes the bread rise.  A person thought humidity and elevation
could also be a factor  The general consensus was to bake all the breads
longer.  Everyone said they liked the taste of the bread because of the use
of cornflour and potato starch. One person uses a  pampered chef stone
bread pan and says it is wonderful.  The bread gets nice and brown and just
falls out. I don't know about this kind of pan.  Is this something that can
only be bought in the USA?

People had good results with the following recipes:

Egg Bread
Pizza dough
Chicken Pot Pie
Red Velvet Cake
Banana Bread ( 1 person's bread fell after taking out of the oven)
Waffles
Muffins
All Purpose Loaf
Carrot Cake
Petite Chocolate Cake

I received an e-mail from the author of the book Roben Ryberg and she said
"Flour lightly poured into a measuring cup is often quite a bit lighter
than flour that is scooped out of a container.  I use the scoop method as
it seems to be what most people do.  The other difficulty I've noted is
that of substitutions.  There is a popular liquid replacement made with
potatoes.  Unfortunately, this does not have the necessary protein to help
the structure of the loaf.  Another possibility is the size of the eggs, if
any.  They should be size large.  Extra-large or jumbo will add extra
moisture, possibly causing a collapse of the bread."

"If these items do not seem to apply to you, I suggest that you reduce the
amount of liquid by 1/4 cup.  By the way, the dinner rolls, bread sticks,
and pizza crust have all been quite popular."

"A reader located an error in the book that was missed by the proofers at
the publishing house.  In the chocolate chip cookie recipe, 1/2 teaspoon of
xanthan gum has been left out.  The cookies will not turn out without
them."

Hopefully some of this information will help others with having successful
baking with Roben's book.

Leila in NSW Australia