<<Disclaimer: Verify this information before applying it to your situation.>> I had a little "success" this weekend, and thought I would share. I have a Welbilt ABM4800 bread machine, and have been baking GF bread in it according to the directions. Last night, I decided to do something different! Usually, the settings are "dough" (one knead) and a manual "bake," and the result is the typical dense GF bread. Last night, I used the "normal setting," which has a couple of kneadings, etc., and bakes automatically. The bread came out GREAT!! Crusty on the outside, very light and fluffy on the inside, almost like wheat bread! I actually had trouble slicing it! Even my daughter, who has refused all GF breads (I think there is a sibling rivalry issue here between her and Ben!), ate a bunch of it right out of the machine. Everyone had some today....I have to bake another loaf for the week! The recipe I used is our favorite, so far. (I'd made it before, the "old" way). It's "Sandwich Bread," from Carol Fenster's "Special Diet Solutions." (Great book!) Anne Washburn Co-owner, APH - Association of Personal Historians List Visit the APH at http://personalhistorians.org