Okay here's a few that are made weekly or more here. Buttermilk Waffles 1 c white or brown rice flour 1/2 c potato starch flour 1/4 c tapioca flour 2 t baking powder (make sure it states gluten free) 1 T sugar 1/2 t salt 1 1/2c buttermilk (I make soured milk with vinegar.) 2 eggs beaten Mix dry well, add wet and blend until smooth. Put in your waffle iron and "bake". (will look like white liquid when it goes in..comes out a beautiful fluffed crisp waffle) Very Tasty Pie Crust~okay not weekly but I used it for Thanksgiving 1 c white or brown rice flour 1/2 c sorghum flour 1/2 c potato starch flour 3T sweet rice flour (asian market) 3t sugar 1/4 t salt 1 t cinnamon stick of butter 1 egg, beaten 2 T cider vinegar 1/4 c cold water Mix dry ingredients well. cut in butter until pea size. Stir in beaten egg, cider vinegar and enough water to form a ball. Roll out between rice flour dusted parchment. Makes 2 9" crusts. Okay the bread... From 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt ~Highly recommend all their books! White Bread 9x5 inch loaf pan, lightly greased 1 3/4 c rice flour (use brown, white or blend) 1/2 c potato starch 1/4 c tapioca starch 1/4 c nonfat dry milk powder or skim milk powder (I omit and use milk for the water below.) 2 T granulated sugar 2 1/2 t xanthan gum (a must for gluten free baking, bit pricey but a little goes along way) 2 t granulated yeast 1 1/4 t salt (I found the first time I made it was a bit "bland", so the next time I didn't level the 1 1/4 t, and much better.) 1 c water 2 t cider vinegar 2 T vegetable oil 2 eggs 2 egg whites In a large bowl, combine the dry ingredients well. In a mixer with regular paddle attachment combine liquids and beat until well blended. With mixer on lowest setting, add in dry ingredients. Stop machine and scrape bottom and sides. Turn up mixer to med speed and let go for 4 minutes. Spoon prepared dough (looks like thick cake mix) into loaf pan, let rise in warm, draft free place for 60-75 minutes or until the dough has risen to the top of the pan. Preheat oven to 350F and bake 35-45 minutes or until when the loaf sounds hollow when tapped from the bottom. ~I have bread machine instructions too, if you'd like those. Here's the newest recipe I tried from this book..And we loved it! (picture is on the WFD thread under the BBQ pork sandwich.~ Hamburger/Mini-Sub Buns 1 3/4c rice flour (browm, white or blend) 2/3 c potato starch 1/3 c tapioca starch 1/4 c non-fat milk powder or skim powder (again didn't use since I subbed milk for the water below) 1/4 c granulated sugar 2 1/2 t xanthan gum 1 T yeast 1 1/2 t salt 1 1/4 c water, minus 2 T 1 t cider vinegar 1/4 veggie oil 2 eggs 2 egg whites Make as above in the bread recipe. Drop by 2/3 c for buns and 1/2 cup for mini subs on lighty greased cookie sheet. Smooth tops with wet rubber spatula. Let rise for 30-45 minutes or until almost double, bake in preheated 350F oven for 15-20 minutes. Remove immediately from pan to a cooling rack.

I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM

Have you searched for celiac + "bread machine". A number of newsgroups are discussing the same problem. Some excerpts: . Instead of three eggs, try using one egg plus two egg whites; . for more leavening, add 1 to 3 teaspoons Egg Replacer; . for a rounded loaf, a springy texture and success every time, add 1 teaspoon unflavored gelatin to the dry ingredients before dumping them into your mixer or bread machine. From: Larson Sharon (zzlarson@ACC.WUACC.EDU) Subject: BREAD MACHINE RECIPE Makes 1 medium loaf 3 large eggs 1 teaspoon cider vinegar 1/4 cup olive oil (or canola) 1 1/2 cups water 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tablespoon xanthan gum 3 Tablespoons sugar 1 1/2 teaspoons salt 1 Tablespoon egg replacer (optional--I didn't) 2/3 cup dry milk 2 1/4 teaspoons active dry yeast Combine eggs, vinegar, oil and water; pour carefully into baking pan of electric breadmaker. In mixing bowl, combine rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, sugar, salt, optional egg replacer, dry milk and yeast; mix well. Add dry ingredients to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle; start machine. (For machines with "bake only" cycle--such as Red Star which is what I use--select "dough" cycle for mixing, then stop, then "bake only" to finish bread.) After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle. When bake cycle is complete, remove pan from machine. Invert pan and shake gently to remove bread. Cool upright on rack before slicing. *Note: Use potato starch--not potato flour. All ingredients except yeast, which may be cold, should be at room temperature. Humidity and other factors can affect dough consistency, which should be stiffer than cake batter but not as stiff as cookie dough. If dough appears too dry, add liquid, one tablespoon at a time, to achieve consistency that allows machine to mix by itself. I personally have not had to adjust the recipe--midwest, Kansas/Missouri area. (This recipe was adapted from a recipe of Red Star Yeast & Products.)

I can't tell by your post if your husband has undergone screening to see if indeed he is a celiac. One doesn't "get there". It's a genetic issue and there is a blood test that will help with the determination of celiac. But, the catch is you have to be eating normally, with all the gluten stuff found in normal diets. I had biopsies but couldn't do the blood test. It was decided I am gluten sensitive because of the lack of blood testing. Whateverm the treatment is the same. Avoidance of the offending food. And it's EVERYWHERE! Originally I gave up gluten in an effort to help my thyroid. Wheat can aggravate autoimmune issues. The quick result was I could move easier and I just felt overall better. More recent results show really positive improvements with my thyroid and autoimmune markers. Yay. Not so yay for lipids but that is a work in progress. I have been GF for 8 years. I mention all this because it's forever and I know I don't look at food the same as before I made the change. Thinking back, I had this problem forever but it presented without any gastro issues. You may need to find a really good Gasteroenterologist and nutritionist. Celiacs and gluten sensitive people can become deficient in certain nutrients, for instance, B Vitamins. All our grains are fortified. If you eliminate them, you probably will need to supplement in a different way. I am an avid cook and baker. I have converted many recipes but it's very tricky because of chemistry. Sometimes, it's just easier to not eat it instead of being dissapointed. I have many web sites that offer gluten free recipes. For instance, chinese food is out of the question because of soy sauce. But Tamari sauce can be the basis for making my own teriaki sauce. So now I have several Asian inspired recipes. Italian, same thing. I buy rice pasta or use Spaghetti squash. I use oatmeal in my meatballs, Grind it in your food processor, blender. Then measure the same way. Just check it's not too wet or dry and adjust accordingly. Cooking takes longer and requires planning. I would suggest 14 main course recipes and rotate them every two weeks. Have a file of things you might like to try and sub them in the rotation for variety. I always keep homemade soup for lunches and one dinner. You can't go wrong with a protein and veggies. America's Test Kitchen " How can it be gluten free cookbook" is a definite winner. They give you a recipe to make your own all purpose flour. Every recipe I have tried has been wonderful, complete with pie crusts and making bread. All recipes website has many GF recipes to choose from. Gluten Free Girl and The Chef just published a book of classics remade to be gluten friendly. I have made many of their recipes with good success. Last year at Thanksgiving we were invited to relatives house. I volunteered to bring sides and desserts ( so I could eat). I even made awesome gravy and green bean casserole. There was one actualy celiac, just recently diagnosed. I think she posted a pic on facebook of this pumpkin cheesecake " slice ", like half the cake. The whole afternoon she kept coming over and asking me if she could eat all this food. She was amazed. It looked just like a normal Thanksgiving table. All it takes is time, Planning, Preparedness and a lot of work. Believe me, I am already thinking about it! Don''t look at this as what your family can't eat but as a way to make really good healthy food choices. Take your grocery store flyer and use it to plan your meals. Double up certain things, like meatballs or meatloaf so you have something in the freezer for those nights when things are crazy. Brown Rice tortillas make a decent base for individual pizzas. Test Kitchen book has a good pizza crust recipe, but it requires planning. Oatmeal: Bob's Redmill GF old fashioned oatmeal. My grocery has it in the special section for GF items. The nut allergy isn't that uncommon but does make things more difficult. You may be able to get a crust with a rice flour mixture, corn flakes or potato chips. Ghee is another option for oil/fat. It's cooked to remove the dairy solids. Many people with dairy issues can tolerate ghee. Gluten free breads are dry by chemistry nature. You won't find a prepared one that is soft and has that nice mouth feel UNLESS you make it. That will get you close but still, it's different. And it will only last that day and then you will need to freeze your bread. I have Udi's in the freezer for those times when I need it. Rudi's is also fine for me. I do find that if I am preparing a sandwich, I very lightly toast it so that it will hold together. Gluten is the glue that holds the bread together. Without it, the bread will sort of fall apart. Gluten free plain bagels make awesome croutons to go on top of GF Clam Chowder or Potato soup. If he is eating out, he can always order sort of al a carte, a protein and veggie or salad. BTW, salad dressing is dangerous. I find the only thing I can tolerate is a vinagerette. Just stick to really clean, plain food. Seasonings can be another landmind area. BTW, if you are out, tell your waiter you have food allergies. Most restaurants now have a menu just for that. I visited friends near Disney world. I only had to ask IF they had a GF menu and the chef came out to personally take my order. Disney really gets this and is so helpful. But, always ask if you are out. Don't assume it will be okay. One of my local restaurants has chili on Saturday. One would think Chili would be okay. NOT! Ask, don't assume. A celiac may or may not have a gastro issue but silently there is damage going on in the gut. For me, I am sick for days, yet no positive test. I guess the best thing is you and your family are not alone. This is more of an issue than most people would think. Start slow with just one recipe. Try to get him involved. He can't be GF just at home. Life is about choices and he needs to know how to make them. And read every label. Just because it was fine the last time you bought it doesn't mean they didn't change the formula. Shop off times, like late at night or early morning so you can read without interruption. Whole foods has a "class" where they take you around the store to show you options. A nutrionist might do the same thing. It's all so overwhelming, I know. I remember when I could eat whatever I wanted. I could go to any restaurant. No more Now I have food anxiety, geesh. It's a really good thing I like to cook otherwise I might starve or be broke from buying GF food which is always so much more expensive than the comparable non GF food. And they say it's just a fad. Wll, that just makes my blood pressure go up. Thank heavens wine is GF. BTW, liquor can be a problem so you want distilled like some Vodkas and it goes without saying normal beer is out of the question but there are some GF beers out there. Then there would be those who would say, why bother??? LOL! Best to you and yours!