I'm doing my Costco run on Wednesday, is there anything else we need? Just want to double-check. I'm presuming there will be grill equipment on site? If not, then my alternate food to bring is -- cooked rotisserie chicken & rolls. Let me know. Jette

I know people have brought zucchini chocolate bread (like a cake really), but I don't remember zucchini fudge. I'll bring fudge brownies, probably with nuts or rum.

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina

About the problems feeding soy milk to babies. The plant hormones is a slight cause for concern, but the main problem is the difference the in lipids. Plant and cow hormones, while similar to human hormones, have not been shown to react with the human body enough to make you stop drinking milk. However, developing infants need a high amount of specific lipids (fats) in their diet to keep healthy. Plants do not make cholesterol and that is the MOST important lipid in human development. The correct proportions of fatty acids, triglycerides, and proteins human babies need are not found in soy milk. Additionally, the presence of non-mammalian proteins at high concentrations so early in life can easily initiate allergies (one reason soy allergies are common). Cow's milk has similar problems, but is much better for and can be digested more easily by infants. In simple terms, the closer the milk source is to mother's milk, the better it will be for babies. Usually the only pluses for soy milk are the price and when the baby is allergic to milk (unable to break-down milk sugar causing diarrhea, can lead to malnurishment and dehydration). Don't ask just one doctor, no matter how competent he/she is - ask several. I guess grad school did teach me something :o) Stephen