<<Disclaimer: Verify this information before applying it to your situation.>> The highest marks for both texture, smell, and flavor (from my probably-celiac, ex-breadaholic husband) were for the Rapid Rise French Bread recipe in Betty Hagman's second book, "More From the Gluten Free Gourmet". I used this to win first prize at the Nevada County Fair (that's Nevada County, California) in the Gluten-Free Baked Goods division, yeast breads class. Alterations to the recipe: I used Sure-Gel instead of Egg Replacer, methocel instead of xantham gum (because the latter gives me gut problems - I don't think it affects the taste). HINTS: this bread can come out mediocre or fabulous, so I'd like to pass on some hints to make your experience more rewarding! 1. When pre-heating the oven, place a baking dish filled with hot tap water on the shelf you won't be using for the bread. This is a "well-known secret" for any kind of bread where you want a crunchy, crisp crust. Don't brush anything on top of the bread (no milk or egg or butter) except perhaps a small amount of water. If you really want to go whole hog, get a small mister/spritzer bottle (like you'd use to mist ferns) and mist the top of the bread every ten minutes; this really isn't necessary if you just use the baking dish of hot water. 2. Invest in a French bread pan. Mine is a single piece, curved and bent to hold two baguettes. It makes a world of difference over just spreading dough out in a line on a baking sheet. Mine is covered in tiny perforations to let the heat through, but our GF doughs are too wet - half of the dough oozes out during the rising and baking! No problem, though - just take a sheet of PARCHMENT PAPER (nonstick baking paper designed to hold up to oven heat), and line the pans, creasing to fit over the bends. 3. Spray the parchment paper lightly with pan spray, and then dust with cornmeal (tip out excess). Gives you a more authentic taste! 4. Eat the bread within 24 hours. Do NOT store in a plastic container, ziplock bag, or even those two-piece acrylic loaf holders with the vent holes. Anything that locks in moisture will turn that lovely, crisp, brown and crunchy crust soft. This is an advantage if you want to use the recipe to make hamburger buns, of course. I really encourage everyone with CD to get aahold of BH's 2nd book. There are many wonderful recipes in it, this being just one. And don't worry if you "can't cook" or "don't have the time" - this particular recipe goes together quickly, rises once in the pan, and bakes quickly. And she tends to write her recipes assuming that you DON'T cook or bake, and just want something that tastes "real" with minimum hassle (the few recipes that are more involved are clearly described as such). Happy baking! (and yes, I really am getting ready to post those NC Fair recipes ;@) Andrea Frankel, [log in to unmask] (note new address!) (916) 274-1921 Snail: Flying Dog Ranch, 11864 Deer Park Dr., Nevada City, CA 95959-8921 "...wake now! discover that YOU are the song that the morning brings..."