<<Disclaimer: Verify this information before applying it to your situation.>> I have not eaten any bread since being diagnosed with CD. I thought I would try baking some, but the recipe I have calls for vinegar. I know not to use the distilled white vinegar, but with so many different kinds out there I don't know which is best suited for baking bread or other things. Do some of the vinegars have a stronger taste than others. Are some better suited for specific applications? (ie. salads, cooking, baking) Also, does anyone have any suggestions for a bread recipe that is a favorite, or that would be a good one to start out with. (I have Bette Hagman's books, I just don't know which recipes would be good). I would appreciate any suggestions. Thanks in advance. I hope you all came through the weekend totally Gluten Free! Cindy -- Howard J. Kass, CPA [log in to unmask] Cindy Koller-Kass Voice: (216)831-4141 FAX: (216)831-4887 Hope things aren't too taxing for you!