<<Disclaimer: Verify this information before applying it to your situation.>> Sandy Bycenski <[log in to unmask]> wrote: >I agree about the texture of rice flour breads. >But the receipe with Suregel and gelatin is excellent, it's moist, stays >fresh for a week and holds together when sliced very thin. >I'll try and find the receipe and forward to you. slb I, too, would like a copy of your recipe. I'm fairly new to the bread-making process (as in the fact that I made my first loaf several years ago and thought it was awful, so I never made any again!) and am wanting to get a bread machine. I appreciate the "talk" about all the different machines on the market as it will help me decide which one to purchase. I am a single parent who works full-time and goes to college full-time, so anything to help me save time when preparing my food is greatly appreciated! I really enjoy being on this list as in only one week I have already learned so much about this crazy "disease." Also, I have recently read that Spelt bread is a no-no for celiacs. I have been eating it for over a year now with no noticeable discomforts (i.e., no stomach cramps or everything that goes along with it). Am I correct in assuming that I should NOT be eating this bread? Thanks everyone! ******************************************************************* Rene' Delehanty Phone: 913*532*1565 Editorial Assistant FAX: 913*532*5632 Kansas State University E-Mail: [log in to unmask] University Publications WWW Homepage: http://www.ksu.edu/~arene/ 5 Anderson Hall Manhattan, KS 66506-0118 *******************************************************************