<<Disclaimer: Verify this information before applying it to your situation.>> A long time ago on this list (before I signed on!) someone suggested that it would be helpful for people to comment on recipes that were uploaded. If folks only sent a message to the list when they found a recipe to be WONDERFUL, that would keep everything friendly and help those of us who are new to the diet wade through the wide variety of recipes we find. I thank Jim Lyles for his comments on gluten-free bread taste. My response is that my 5-year-old wheat-eating daughter has firmly rejected every gluten-free bread I have made (she likes some other gf items though) until I followed recent tips on this list on using B.Hagman's Tapioca Bread recipe. =Now= I have a bread even she will eat and all of us find pleasant. How long would it have been, though, before I thought of trying a recipe not designed for a bread machine in my machine? First I'd have to finish working through all the one's in BH's second book...and then it would have taken me a =long= time to figure out to "use brown rice flour instead of white" and "substitute a half cup of soy flour" (which, as it turns out, my husband can't handle! shame, since it makes the bread delicious...or is that celiac taste buds talking?) and "reduce the water by 1/4 cup"... So thanks to this list for the tips (and a summary of what I did with the Tapioca Bread recipe follows). Please keep the commentary coming. Trying to find the recipes that work really well would be next to impossible without y'all. And, for what it's worth, the other recipe on this list I've found to be the best tasting is the one Jim uploaded for ice cream cones made on a pizelle. My kids eat these like cookies and they are really elegant! The Blanchard award for Best Tip goes to whomever suggested using rolled quinoa in place of oatmeal to make oatmeal cookies (with GF flour, of course!). They turn out not as excruciatingly sweet as BH's Mock Oatmeal cookies. (And yes, I know celiac societies put quinoa off-list but I believe Don Kasarda's thinking on it and two sensitive celiacs in this family do not react to it.) Tapioca Bread 1/4 cup shortening 1-1/2 cups brown rice flour 1-1/2 cups tapioca flour 1/2 cup legume flour (soy if you can take it, split pea, or bean flour) 2/3 cups powdered milk 1 heaping Tablespoon xanthan gum 1-1/2 teaspoons salt 1-1/2 cup water 3 eggs at room temperature 1 teaspoon vinegar 1/4 cup sugar 1-1/2 Tablespoons dry yeast Melt shortening and set aside to cool. Combine flours, milk powder, xanthan gum and salt. Blend well. Combine water, eggs, vinegar and warm melted shortening. Put liquid, sugar, dry ingredients and yeast into your bread machine in the order your manufacturer recommends. If you can set if for one mix, one ------------------------------------------------------------------- This recipe, like all my recipes, is copyright 1995-1997 by Linda Blanchard. I grant anyone anywhere the right to distribute this recipe on a one-to-one basis, or in a not-for-profit newsletter. Any other use without my consent is prohibited. ------------------------------------------------------------------- Linda Blanchard [log in to unmask] Midland TX USA