<<Disclaimer: Verify this information before applying it to your situation.>> Thanks for the quick answers. I even went back and added about a TBS. of flour to the cookie recipe, and some xanthan gum. They were just a little bit better....and looked so great coming out of the oven. But then they cool and go flat as a pancake. All ended up in trash. I followed the recipe to the letter! Suggestions that were sent: Too much liquid Choice of shortening (which I was using rather than butter) Might have needed to refrigerate the batter before baking Stick with known recipes that work. (only used the box recipe as this was for the support group) Than I attempted the recipe for ginger cookies on the box of Pure Baking Supplement. It suggested you could use the Montina flour blend in place of the other flours....so I did this. These cookies came out pretty good....still very flat, but look decent and were salvageable. LAST BUT NOT LEAST: I also made the bread. AS I said, I used the recipe from the website, and followed it exactly as stated. This barely rose, even after 2 or more hours. Nothing helped it. It is now in the trash. Since I don't bake bread, I am not sure what could have gone wrong. Maybe the humidity here in Ohio? Been rainy, but not so humid today with cool and windy. I used yeast that had an expiration date of Sept. 2005. I let that sit and proof while I did the other ingredients. The yeast puffed up really good while proofing. So was the yeast good then?? Did I wait too long before putting it in?? I have just enough of the samples left that I could follow the recipe ON THE BAG and give it a whirl, but I am a little gun shy right now. I hate to waste all those ingredients again! And my reputation for bringing in MISTAKES to the support group will really grow with this one. I have more failures than successes. Send HELP!! Bev Mansfield, OH * Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *