<<Disclaimer: Verify this information before applying it to your situation.>> I'm going to convert a wonderful banana bread recipe to GF and have two questions. 1. Do I use baking soda or baking powder? The non-GF recipe calls for 1 tsp soda, 1/2 tsp salt, but a GF recipe I looked at called for baking powder...I've always been confused about when to use one or the other or both. 2. How much xanthan gum do I use for a quick bread? I'm using 2 cups of flour mix - the recipe, as is, before conversion, is rich and not heavy, but also not a sandwich bread. I don't want my GF verson to be too dense, but not crumbly (not asking for much, huh?) Thanks for any help anyone can offer...this is the first GF quick bread (other than biscuits) I've made since being on the diet 10 years. I prefer not to use a mix - usually too much sugar. I also use Hagman's Featherlight flour mix... Cheers~~ Ayn in Kansas *Support summarization of posts, reply to the SENDER not the CELIAC List* Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC