<<Disclaimer: Verify this information before applying it to your situation.>> Hi List, I am new to the list but I've been on a gluten free diet for ten years so I'm going to stick in my two cents worth right away. To AMY DONNER who has a Wellbilt bread machine and in the last few minutes of baking, the top collapses. It has been happening to me too the past few months and I've done some experimenting. I have a DAK bread machine. The machine checked out ok and I bought a new bottle of yeast (I use bread machine yeast) which helped some, but it still collapsed a bit. Today I tried another thing: I added a little more bread mix than is called for and the machine is now in the cooling phase after baking and it looks fine. Also, I want to explain something. I use spelt bread mix. All the organizations say no to spelt and I did too for seven years. Then another celiac told me he had tried spelt on the recommendation of his health food store mentor and found it to be wonderful. So I tried it with great trepidation and found it okay FOR ME. Please note that I am not recommending spelt for you. So far as I know spelt has never been tested for alpha gliadin. LINDA BLANCHARD gave an excellent review of "Against the Grain" --thanks Linda. Are you reviewing anything else soon, I hope? JIM BARRON about cravings: you didn't mention what to sustitute for a craving for chocolate. Look that up for us chocoholics, will you? Nan Burket [log in to unmask] Springfield, IL