<<Disclaimer: Verify this information before applying it to your situation.>> List: I am sorry that I have not summarized responses to my question about gel; I have been fighting a computer breakdown! Three respondents believe that the reference is to Knox unflavored gelatin; but one of the people who has used it in baked goods reports mixed results and gave no indication of the amount used; another respondent refers to Fenster, "Special Diet Solutions" and calls Knox a "welcome addition to bread recipes with gluten-free flours." Again, no amount is indicated, but Fenster's book probably has specific instructions. Two respondents believe the reference is to clear gel or ultra gel, a highly- refined form of corn starch; one of them reports that it is pricey and hard to find. Except for the pricey part this response seems to be the most probable one. One respondent prefers to use sweet rice flour, one part to nine parts of what amounts to Hagman's flour mix. George