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Here's the rest:


My wife (Holly Beach), has The Silly Yak Bakery in Madison, WI. She ships her GF breads 
all over the US, even to a DoD worker in Baghdad, Iraq. We have NEVER heard of this 
problem with her breads. Matter of fact, we even pass out to our local Madison Area 
Gluten Intolerance Chapter (MAGIC), as well as include in our shipments, my recipe for 
Double-decker French Toast w/ a layer of fruit in-between. 

      Go to:     www.sillyyakbakery.com/glutenfree.html 

*************

When I was diagnosed with Celiac Disease almost 7 years ago, I noticed right away that 
gluten free bread does not absorb liquid, or in my case melted butter. I complained about 
it to my sister right away (who's also celiac), and she just laughed at me but admitted 
that she noticed that as well.  At that point I made the decision that I would not eat gluten 
free bread unless it could absorb butter/liquid.  So needless to say I went by for several 
years without eating bread.  

A few years back I came across another celiac who gave me a loaf of Sami's Millet and 
Flax Seed bread.  Now before I'm chastised by the gluten free community for eating 
Sami's (there have been several people who have sent emails stating their bread is not 
gluten free), I have been eating it for several years now without any issue (and I'm very 
sensitive).  It is the only bread I have found that acts like wheat based breads.  I can 
actually make a wonderful mozzerella/bacon/pepperoni grilled cheese sandwich out of it.  

The bread comes from Sami's Bakery in Florida, and they ship all over the continental 
US.  The only drawback is that the minimum order is $25.00.  Considering a loaf of the 
bread is $4.09, it's not hard to make the minimum.  Their website is 
www.samisbakery.com.  They do process gluten containing products in the same facility, 
but I guess the decision lies with you in regards to that.  

************

Rita's Old Fashioned Bread Pudding
> (Serves eight)
>
> Ingredients:
>one lg. or two small loaves stale (or oven dried) GF white/brown rice bread*
>one (twelve oz.) can evaporated milk
>one pint heavy cream
>half cup water
>six large eggs beaten (or use Egg Beaters)
>one large apple, peeled & grated (optional)
>one cup raisins*
>one cup sugar or Splenda for Baking + two Tbs.
>one and a half TBS. vanilla extract
>two tsp. cinnamon
>one quarter lb. unsalted, sweet butter, softened
>
> Preheat oven to 350 degrees F.>
> In a large bowl, break dried bread into bite-size pieces. In 
> another large bowl add eggs, evaporated milk, water, heavy cream,
> one cup sugar and vanilla. Mix well. Add grated apple, raisins and 
> cinnamon to egg mixture. Blend thoroughly. Pour egg and apple 
> mixture over bread and stir until all pieces are coated. Cover 
> bowl with plastic wrap and refrigerate for two or more hours. This 
> allows the bread to soak up all the liquid.
>
> Pour into a greased nine by thirteen-inch baking dish. Dot with butter. 
> Sprinkle with two Tbs. sugar. Bake in preheated oven for thirty-five to forty-five
> minutes or until golden brown, bubbly, and cooked through.
>
> *Note: Use any stale or left over GF cake or bread or a 
> combination. Raisins can be replaced with dried cherries or 
> cranberries.

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