<<Disclaimer: Verify this information before applying it to your situation.>>

Thanks to all who sent me suggestions and recipes :)  My kids loved the
bagels, especially the chocolate chip ones.

Here are the bagel recipes:

BAGELS - from Diane Gunmore.  (Adaption of Bette Hagman's Yeast-rising
>Thick Pizza (Gluten-Free Gourmet)).  Forwarded to Karyn by Janet.
>(With Nina's alterations)
>
>2 c. rice flour
>2 c. tapioca flour
>1 c. powdered dry milk powder
>3 1/2 tsp. Xanthan gum
>1 tsp. salt
>
>3 Tbsp.canola oil  in 1/2 c. hot water
>4 egg whites, room temp.
>1 Tbsp. sugar, and 2 Tbsp. dry yeast dissolved in 1 c. warm water
>
>TOPPING:
>1 beaten egg yolk mixed with 1 Tbsp. cold water
>sesame seeds, poppy seeds, onion flakes, dried garlic flakes ,salt,  etc
>
>1.  In bowl, blend flours, dried milk, xanthan gum & salt.
>2. Pour in the hot water with shortening, blending to mix.
>3.  Add the egg whites, blend again, then add the yeast mixture.
>4. Blend thoroughly.
>5.  Allow to rise in the bowl about 1/2 hour.
>6.After the first rise, mix again.
>7. When dough is smooth, roll into 7" ropes, 1" thick. Form into a circle.
>(I find it easiest if work on a wood board and flour  the board and your
>hands in
>order that the dough won't stick.  If the dough is too sticky, add a bit
>more rice
>flour.)
*A tip from my bakery mother- it is much easier to form balls of dough and
poke your thumb through, rolling the bagel around your fingers to make a
consistent "bagel" shape, instead of trying to attach the ends
>8. Moisten the ends and pinch together. (It's challenging to keep them sealed.)
>9.  Let rise 10 minutes.
>10. Slide into a pot of rapidly boiling water. Boil 1 minute on each side.
>11. Place on a lightly oiled cookie sheet.
>12. Brush top with the egg-water mixture and then sprinkle with desired topping
>or leave plain.
>13.Bake at 425' for 15-20 minutes.

from Jan
I don't know about bagels but I eat tacos every day. The recipe is
on the bag: I use a heaping cup of masa harina and a cup of water. That's
all! I used to roll them out with a rolling pin between plastic wrap, but
now I have a taco press. It's wonderful! You have to play with the water a
little bit to get it just right. It should be firm but not crumbley. No
grease in the pan, it needs to be quite hot. I use just below medium high
on electric stove. Iron fry pan, but I have used teflon.

from Janet
For soft corn tacos or burritos:
Take 1/3 c. masa corn flour and stir in enough cold water to make pastry
dough consistency.  Cover and rest for 20 min. Make 3 balls.  Flatten
with hand and roll between sheets of waxed paper with a rolling pin.
Remove one sheet slowly.  Drop tortilla onto hot skillet and start
peeling off other paper.  Cook each side about 1 min. or until color
changes slightly.  This is time consuming but worth the effort. This was
shared with me from a fellow-lister.

several people sent this message to me-
"Wheat-Free Recipes and Menus" by Carol Fenster, PhD and
"The Gluten-Free Gourmet Cooks Fast and Healthy" by Bette Hagman
have both bagel and tortilla recipes.
I don't have either book yet but have been looking

from Joyce
This is a very basic
recipe and isn't as flavorfull as regular ones. Rice flour lackes flavor
so I suggest using honey instead of sugar, cinnimon or onion flavoring
etc.
        4 Teaspoons Yeast
        1 Cup White Rice flour
        1 Cup Brown Rice Flour
        1/3 Cup Tapioca Flour
        2/3 Cup Potato Starch Flour
        1 Teaspoon Salt
        4 Teaspoons sugar
        3 Teaspoons Xanthan Gum
        1 Cup + 2 Tablespoons Water
        2 Tablespoons Vegtable oil
        2 Egg Whites
        1 Teaspoon Liquid Lecithin (without this you won't have as good
results)

-Mix dry ingredients in mixer
-combine rest of the ingredients in another bowl and mix well
-while running mixer, pour wet ingredients over the dry ingredients
until well combined.
-kneed by hand about 2 minuts till mixture no longer crumbles
-form into 8 balls, flatten a bit and press thumb through middle to
make  a hole
-raise about 1 hour in very warm place
-heat oven to 425 degrees
-in sauce pan put about 3 inches of water and 1 teaspoon sugar and
bring  to boil
-cook begals in water about 30 seconds on each side
-place on baking sheet and bake 25 minutes

from Carol
Home-made tortillas are easy, if you can buy Quaker's MASA HARINA (tortilla
flour, made from hominy).  Just follow the directions on the bag:  two parts
masa harina to one part water (salt, optional).

Then cook on an ungreased skillet (cast iron or some other heavy pan spreads
the heat best), 30 seconds on the first side, 60 seconds on the second side,
then back to the first side until the tortilla puffs out from steam inside.
Keep warm in a clean cloth or towel--the steam will soften the tortillas in a
few minutes.

The only problem is the time it takes to make enough tortillas for the whole
family.

from Orlis
Soft corn Tortillas are widely available in most Grocery stores, usually
in the cold food section. They are cheap as well.  Making your own is
possible but a pain unless you have a tortilla press, the flattening process
is a bit like trying to flatten a rubber ball.

Once again, thanks to all who responded and my apologies for the delay in
summarizing.  Happy kitchen creations!

Chris in Ontario