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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

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Linda Blanchard
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Midland TX USA