<<Disclaimer: Verify this information before applying it to your situation.>> Hi All, After many tries with different types of baked goods, I've duplicated this scenario over and over: I make a quick bread and instead of *bad flour*, I use GF Flour (usually the light bean flour mix mentioned in Bette's book). It cooks up great in the oven, rises, I peek through the window in my oven and it looks great. Timer goes off, I test with toothpick and if clean, pull the item out of the oven. After cooling, the quick bread falls about an inch and a half. I can duplicate this behavior with cakes made from scratch (vs. packages) and if I use my bread machine for the dough but put it in the oven, the bread rises nice and then falls while cooling. Is this just a by-product of GF cooking for all things to fall after cooling? Does anyone have tips - this morning I thought maybe I should have left the item in the oven and turned it off to let the item cool in a warm oven. As an added note, some of these items end up tasting ok and some are just horrible and gooey after cooling so I dump them. I'll summarize if anyone is interested. Laurie Boston, MA