Dear List Mates, After much lurking and collecting of recipes I am now ready to report on my first major cooking endeavor in the world of gluten, dairy and corn free. I r eally wanted to make rice crispie treats for Daisy so marshmallows were important to learn how to make. I found a recipe in the Living Without Magazine ( I hadn't received Lisa Book in the mail yet..based on ease of recipe, I should have waited). What an experience!!! Who ever thought when they said "Add confectioners sugar until a doughy consistency forms" that it would mean using the entire bag of corn free sugar I had and I still didn't have enough. I almost gave up, but I had used so many expensive ingredients (maple syrup, corn free confections sugar ..about 15$ in all) I refused to say die. I spread the gooy mixture on a greased cookie tray and shoved it in the refrig. Checking on it 5 minutes later, it was actually hardening enough to handle it, so I started breaking off pieces. Well, they look like moon rocks and aren't very fluffy, but my daughter loves them and I think they'll be fine for rice crispie treats. All I can say is those are some costly marshmallows. I'm going to try dipping them in chocolate for some halloween treats. (BTW, I think if most parents knew how much sugar actually go into sweets for their kids, they would be a lot more cautious about giving candy to any of their children!!) Thanks for everyones support and ideas along the way. Regards, Marian