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Dear Valerie,

I've had very good luck with the crumpet recipe in Bette Hagman's 2nd and
3rd book.  I use about 2/3's gluten free mix, and 1/3 corn flour (finer
grind than corn meal).  This recipe has egg, oil, yeast as well as baking
powder and vinegar.  I use this recipe (my modification) with english muffin
rings and also with a pizza pan to make pizza crust.  It works *very* well
with both.

I have not yet tried to make a gluten free yeast bread of the type that I
used to make in bread loaf pans when I was still using wheat.  The problem
is that GF flours raised by yeast don't rise well enough to produce a
product as good tasting as wheat bread.  Also, the white GF flours (rice,
cornstarch, tapioca, arrowroot, potato starch, etc) don't have any flavor to
speak of.  So the yeast/loaf breads are a disappointment in the taste
department as well as the texture department.

I have a lot of success with "quick bread" recipes that have fruit puree
(prune, apricot, banana), pumpkin, or cranberries in them.  I follow a
recipe of the sort you can find in Hagman's books but make three changes.

(1) is use 1/2 gluten free flour and 1/2 quinoa or amaranth flour.  Quinoa
and Amaranth lend a certain flavor of their own which is an improvement over
recipes using 100% gluten free mix (tapioca, rice, potato starch).

(2) substitute Egg Replacer (plus liquid) for about 1/2 of the eggs.  Do
you know about Egg Replacer?  It has a leavening effect on the batter.

(3) As these fruit breads (banana, cranberry, applesauce) are often sweet
as per the original instructions, I  reduce the sugar by 1/2 to 2/3's so
that I can eat these quick breads with the rest of the meal as if they were
"plain" bread.  The quick bread recipes work well baked in a bundt pan or
baked in regular muffin tins.  The bread rises well and is not overly dense.

I use xanthan gum as called for in the original recipe.

I hope some of these suggestions are hopeful.  Let us folks on the list
know what you find out.

Yours,

Pat Draper