Belongs to walowrey Garlic Bread 
ready in about 40 minutes; serves 4
You might need to buy:
  • organic garlic
  • organic olive oil
  • sea salt
  • nutritional yeast

This recipe is for Kristyn, who misses doughnuts more than any glutinated food!

You might need to buy:
  • • 1 1/2 cups milk
  • • 2 packages instant yeast
  • • 1/4 cup sugar
  • • 1 1/2 teaspoons salt
  • • 1 teaspoon freshly ground nutmeg
  • • 24 oz Gluten Free all-purpose flour
  • • 2 tsp. Xanthan Gum
I had been cooking Gluten Free for years. One of the things I missed was English Muffins. They seemed so difficult! And you needed special rings to bake them in! I finally broke down and bought a couple sets of rings from Amazon. They are less than $1 each, free shipping with my other purchases, and they came in two days.( http://www.amazon.com/gp/product/B0000CFME7 ) Once I started making batches I felt silly I never tried them before. These are one of the easiest breads I have ever made. Measure, mix, rise and bake. Then you can use them in all sorts of ways. I have used them as pizza crust. I just toasted them a little first, added the sauce and toppings, baked for a few minutes. Delicious! Also they are great for breakfast sandwiches with ham, egg and cheese. Better then the fast food places. But it did take me three large batches to get to this point… we kept eating them all warm with butter and honey! There were never any left to cook with. These also freeze very well. We microwave 20 or 30 seconds, fork split, and it is just like fresh.

This recipe is a variation of Bette Hagman’s original recipe. Enjoy!

Marie Callendar’s Corn Muffins have always been a comfort food for me. They bring back memories of leisurely lunches out with friends. I could have just eaten the muffins and skipped the entree and I would have been perfectly happy. This is a treat I hadn’t even considered since going gluten free. Last night I was experimenting with my corn muffin recipe and I could hardly believe the result! The same softness and light crumb, the same sweetness with just the right amount of corn meal texture. I have come up with a Marie Callendar contender purely by accident! Give these a try, you won’t be disappointed.

You might need to buy:
  • salt
  • xanthan gum
  • baking powder
  • sugar
  • Janelle's Gluten Free Flour
  • cooking oil
Belongs to MOCAJanelle Bagels 

This is a recipe that has never failed me. I haven’t even tweaked it since the first time I came up with it! It is super easy and fast to put together. I always make them in the evening and let them rise in the fridge overnight. In the morning I give them a quick boil, pop them in the oven, and while I get dressed for the day they bake into the perfect breakfast. For an extra special breakfast scramble some eggs, warm up thin slices of ham or Canadian bacon and grate cheddar cheese. Put it all together into a breakfast sandwich. Also great used for regular sandwiches or as a base for pizza. These freeze well. (Note: if you have made up bags of bread mix from my previous bread recipe, one bag of bread mix, including the yeast, equals all the dry ingredients in this recipe.)

You might need to buy:
  • Janelle's Gluten-Free Flour blend
  • sugar
  • salt
  • Xanthan gum
  • Yeast
  • warm water
ready in about an hour and 20 minutes; serves 10
You might need to buy:
  • sugar
  • oik
  • eggs
  • flour
  • cinnamon
  • nutmeg
  • salt
  • baking soda
  • cup. pumpkin
  • cold water

This bread is the best gluten free bread I have found in three years of trying. It is delicious warm, right out of the bread machine. I have taken it to pot-lucks and it goes faster than the glutinated breads. It is perfect for sandwiches – doesn’t crumble like some, or get soggy. It is heavenly as toast. And when it is a couple days old and starting to dry out it is fabulous french toast. Or freeze it to toast and cube later for stuffing or crumbs.

Don’t let the number of flours scare you off! If you spend an hour you can make enough mixes for your next 10 or 12 loaves. You only have the mess once and you can have fresh bread baking in your bread machine in 3 minutes flat any time you like. I measure all the dry ingredients into quart sized zipper freezer bags and store them in the refrigerator. Best to take it out of the fridge to come to room temperature a couple hours before you plan to make it. Some people say not to add the yeast until you are putting it into the bread machine, but I have never had a problem adding it with the dry ingredients. The last bag I use rises as nicely as the first, even if it is several weeks old.

Line up your zipper bags and start measuring!

ready in about an hour and a half; serves 7
You might need to buy:
  • Sorghum Flour
  • Millet or Super Fine Brown Rice Flour
  • Potato Starch
  • Tapioca Starch
  • Corn Starch
  • Xanthan Gum
  • Active Dry Yeast
  • Sugar
  • Salt
  • Liquid Ingredients:
  • warm water
  • egg whites
  • Dry ingredients:
Belongs to christyzinn Brown Bread 
You might need to buy:
  • cornmeal
  • flour
  • baking soda
  • salt
  • molasses
  • hot water
  • cold water
Belongs to christyzinn Biscuits 
You might need to buy:
  • flour
  • baking soda
  • salt
  • Bakewell Cream
  • shortening
  • cold milk