<<Disclaimer: Verify this information before applying it to your situation.>> I thought I was going to "stump the band"! But I did get a few responses. Five of the eight responses I received were from people looking for a similar recipe! The three actual suggestions I received were: 1) "Try the crumpets in the Beety Hagman cookbook. I've tried dropping them on a cookie sheet and letting them spread out instead of rising up. They make a good sandwich." 2) "I make up our Favorite Sandwich Bread mix and scoop small amounts onto oiled plastic wrap. Then I set a mini-frank or a chunk of cheese in the center and cover it with the dough. Because it is oiled, the contents slide easily off the plastic sheet and onto a baking sheet. Then I let them rise for a few minutes and bake them for 18-20 minutes at 350 degrees or until the dough is brown. I've also done pocket sandwiches this way using chunks of ham, salami or turkey and cheese (sometimes even chopped broccoli)." -- This suggestion was from Beth Hillson, owner of Gluten Free Pantry. She also says any softer yeast dough should work. 3) "I would have thought that maybe a pie crust might work as well." I also found a recipe on the Internet for regular (not GF) croissants at http://www.geocities.com/Heartland/Prairie/4412/croissants.html I think I'm going to try that out with GF flour--but not for awhile...I'm about to be gone on vacation! Thanks for the help (again)! Tracey Wolfskill [log in to unmask] Fort Worth, TX, USA