<<Disclaimer: Verify this information before applying it to your situation.>> While this recipe also is just empty calories, you may wish to try it. It's easy, inexpensive and tastes reasonably good the second day even if not toasted. I'm sure it can be used to produce buns. This recipe appears to be very close to Bette Hagman's Cornstarch recipe on page 92, "The Gluten-free Gourmet Cooks Fast and Healthy". I have been using this recipe for almost a year and it is definitely my favorite. Hope you like it. Marvin in Rochester,NY Ethel's GF Cornstarch Bread 1-1/4 cups cornstarch, 2-1/2 tbs. potato starch, 2 tbs. sugar, 3/4 tsp. xanthum gum, 1 pkg. yeast Whisk together 1 egg white Put in a one cup measuring cup and add water(as hot as your hand can stand) to make a scant cup. Add to the dry ingredients and beat for three minutes. Let rise for 15 minutes. Add: 2-1/2 tbs oil and 3/4 tsp salt Mix well and put in loaf pan. Let rise 45 minutes or until doubled in size. Pre heat oven to 450 degrees. Bake for 25 minutes. I spray the baking pans with oil before filling and sprinkle sesame seeds on the surface of the loaf. Let cool before slicing. I usually make two loaves at a time. Doubling the amounts of the ingredients is very convenient. ----------- I agree, we don't need bread. I was eating lots of it and had a great recipe that we adjusted to perfection, but then I went on a diet and bread just doesn't make sense when you are dieting. I never used to eat much bread before the diagnosis anyway. Diane ------------- I enjoyed your post, and your solution. My solution still includes bread. My solution was a bread-maker. It makes a very nice loaf of bread – a two pounder – so I only make bread every few days. My recipe is almost entirely whole grain. I use brown rice flour, and mung dahl flour. I grind these in my Whisper Mill. (The mung dahl is a bit of a specialty item, but my local health food store carries it. It is very mild tasting It is yellow – so it doesn’t have those green husks like regular mung seeds for sprouting.) I use 3 ½ cups brown rice/mung dahl mix, and only ½ cup potato starch. I only use xantham gum, because I heard that guar gum sometimes causes problems for people. I use about I TABL for the 2 –pound loaf. I can also make the bread entirely whole grain – it is just a little bit denser. My husband, who is not GF, eats this bread all the time. My son, age 9, really likes it – but he was in rebellion against the rice brad I used to buy at the health food store – “Foods for Life” was the name, I believe. Anyway, My son has been GF for 2 years now, and bread is a a staple of his diet. He likes it for sandwiches and toast. It takes me about 8 minutes to get it all going…maybe 5 minutes if I rush…But sometimes I do have to grind the flour (every couple of batches.) The GF diet is more work, definitely. I want him t stay on the diet…bread and desserts are an important part of that – within reason. I use stevia in many of my desserts…so it’s pretty healthy stuff. Mary Kretzmann ------------------ I can relate. I almost never have either gf bread or pasta. Once in a while I will use bought gf bread for french toast. You are right--who needs it? Diane ----------------- I have to agree. . . I've found baking to be way too much trouble. I gained a lot of weight from very refined GF cookies and baked goods before I realized how bad they were for my blood sugar. Now the only thing I get is a Food for Life brown rice bread, which makes nice toast and allows me to have things like PB&J or smoked salmon every once in a while. I eat a lot of brown rice pasta because it's convenient, but otherwise I get my carbs from brown rice, potatoes, corn, veggies, and other more natural sources. GF bread tasted nothing like bread, so why pretend? ---------------- I agree with you. I'm new to this disease, 5months to be exact, and to this day I have not tasted any gluten free bread that will compare to the real bread I once loved. I have spent sooooo much money on loaves of disgusting, high carb and calorie bread. I had once bought gluten free english muffins thinking i could use them as buns, when i decide to check out the nutrional values, I was horrified to see that one english muffin contained 500 calories in it! By the time I put a burger with some cheese in that, Id probably would have consumed two days worth of calories. For now I just stick to meals that do not contain any bread ingredients. The gluten free stuff, just does not compare to the real bread. -------------- I NEVER baked a bread (or anything else, for that matter) before going on the GF diet. And I used to have a bakery-fresh bread every evening with dinner. I now make at least 5 breads a week, my husband only wants to eat these, though he could have whatever bread he likes... and even neighbors and friends ask for samples to take home... I swear by Bette Hagman's bread book (The Gluten Free Gourmet Bakes Bread.) I substitute flaxseed meal for the oil, usually. Our favorite/staple is her Four Bean Bread, but use many others, too. The bread is good untoasted for a few days, and then after that I recommend toasting or using a sandwich maker. Anyway, it is probably healthier to go bread free, but in case you were secretly missing it I thought I would share. Also, I use the Williams-Sonoma bread machine for routine use, and the Kitchen Aid when I have time... Best of luck, Loretta in Connecticut ________________________________________________________________ The best thing to hit the Internet in years - Juno SpeedBand! Surf the Web up to FIVE TIMES FASTER! 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