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

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady

Try looking on Celiac.com. Lots of recipes, helps and a place to order items also. As far as flour, buckwheat is fine, as it belongs to the rhubarb family. Do a search on grains, or gluten.

Here is one that I found but haven't tried it yet. Through trial and error I came up with a great yeast free recipe for bread that all my friends have borrowed. It is easy to make with no other equipment than a wooden spoon and a bowl, and a good baking sheet (I prefer the ones that are airfilled so that the bottom doesn't burn). I'm in Canada and use 8oz= Cup =240ml and my teaspoon=5ml." Ingredients 3 Cups whole wheat flour (preferably stone ground) 4 tsp. baking powder 1 tsp salt 1 1/2 Cups liquid (I use rice milk or water but it works with any liquid) 1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil) Mix dry ingredients. Do not sift the flour! Mix liquids and add to dry. Stir until there is no more dry flour. Shape into a ball or an oval, with oiled hands. Place on clean baking sheet. Bake for 40 minutes at 400F/200C. "I often rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time, I add a tsp. Rapadura sugar which is pure cane sugar. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough. Sprinkling of seeds in the dough or on top of the bread is also possible.