Judi,

Since I'm new to low carb baking I am probably making some typical mistakes as you said. It may take me a little longer just due to the variable of the altitude. You may be right about the air pressure as an issue more with the rising rather than the baking. I'm going to watch the rising process and see if I can tell what is going on.

I think that since I am going to try the stuffing recipe for Thanksgiving that requires the low carb gabi bread in advance, I'll take a test run at a few different things and see what works. It shouldn't really effect the stuffing since it will be combined with other ingredients that will change the texture.

I will really be the only one eating it since I'll be making full carb stuffing for everyone else.

I'll let you know how it turns out.

By the way, are you at any altitude? I don't know much of BC geography -- shame on me.

Thanks for your help

Kim