<<Disclaimer: Verify this information before applying it to your situation.>> Happy Thursday Everyone! For the newbies to the list and for those who don't remember me, I'm the pitiful, whiney one who couldn't make a loaf of bread that didn't weigh 20 pounds or require a spoon to eat the crumbs. Well, I seem to have hit on a good sandwich bread recipe - and all the credit goes to all of you who responded to my plea for help (and a special thanks to Dave Taylor and Red Star). After collecting everyone's suggestions, I came up with the following recipe: (Please keep in mind that tastes differ!) Wet ingredients: 3 large eggs 1 tsp. gf vinegar 3 Tbs. vegetable oil 1 1/2 c. + 2 Tbs. water (I actually used less than 1 c.) Dry ingredients: 3 1/4 c. gf flour mixture (Bette Hagman's mix, but using brown rice flour instead of white rice flour, potato starch flour, tapioca flour) 2 1/2 tsp. guar gum (xantham gum may be substituted) 2 to 2 1/2 Tbs. sugar (I don't like a sweet sandwich bread, so I always use a little less than a recipe calls for) 1 1/2 tsp. salt 1/2 c. dry milk (I use Vitamite, which is lactose free) 2 1/4 tsp. active dry yeast (1 pkg. Red Star) Mix wet ingredients; sift and mix dry ingredients, except for the yeast. Add yeast after the dry ingredients have been sifted and mixed - stir to distribute yeast. Add wet ingredients to the dry ingredients. Stir by hand (I used a wooden spoon - as someone noted in their suggestion) for approx. 3 minutes. I spread the batter in 7 mini loaf pans and 3 English muffin rounds sprayed with Pam and placed on two cookie sheets. You can buy the foil mini loaf pans at the grocery store. I would rather have had the round foil mini pie pans, but couldn't find them. I spread the batter approx. 1" deep (or less) as I wanted to be able to split the loaves lengthwise and not have thick slices. Place in a warm place and let rise for approx. 1 hour. Bake in a preheated 350 degree oven for 20-30 minutes. Be sure to watch closely, so your loaves don't over brown or get dry. Drop them out on a cooling rack. When cool, split the loaves lengthwise and place each loaf in a sandwich bag. Place all sandwich bags in a larger freezer bag and toss in the freezer. I found that by freezing the loaves this way, I could reuse the sandwich bags for my next batch of bread and save on plastic wrap. Though this bread tastes better when warmed for 7 secs or so in the microwave, it's perfectly acceptable without warming - just not as soft. It's also great buttered and toasted in a skillet - my mother was southern, so we often ate skillet toast growing up. I hope others who've not had success will find this recipe something they can use and enjoy. Thanks again to everyone who made this a triumph for me! Ayn. Topeka, Kansas PS - My Regal bread machine is for sale...anyone interested? ;))