<<Disclaimer: Verify this information before applying it to your situation.>> Well Fellow GF Eaters, I got ambitious this past weekend and began preparing for Thanksgiving. I baked some cranberry bread. I also baked cornbread to cube up and use for turkey stuffing. Here's the report: Cranberry/Nut Bread: Recipe from GLUTEN-FREE GOURMET (Bette Hagman) p. 79 This bread is delicious! The yogurt in it makes it tastey and moist. The soy flour in it gives it some nutritional value (nice for a change). I didn't have pecans, so used walnuts ground up pretty fine. Tasted really great! It made 3 small loaves. I froze 2 quickly for fear that I'd eat them! Cornbread: GOING AGAINST THE GRAIN (Dr. John Green) p. 11 This cornbread tasted as good as any cornbread with "glutes" that I have ever tasted! The only thing is BEWARE! There is an error in the recipe. It calls for 2 cups of liquid. Two cups of liquid is way too much for cornbread, so I assume this was a misprint! I made it with only one and it turned out perfect. BTW: I added about a tsp of dried orange peel, which was subtle and tastey. So - Happy baking and Happy Thanksgiving! And - let's all remember...all our wonderful recipes may be gluten-free, but the danged CALORIES are still there! :( Nina :) '89FX3/Coupe (SAM) Phoenix, AZ