Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.

see link below for linking instructions as well as pattern ideas and links Here is a link that might be useful: plastic bag crochet

I'm BAAAACK! Thanks so much for your many good ideas and links. And, yes, I'm thinking more of a grainy, nutty, seedy bread with _some_ softness and some bits of seed/nut and dried ginger or bits of tart dried fruit, but not too much. I thought that I'd never escape Verizon Customer Service Con-Fusion Hell. Now, a neighbor is caught up in their Rabbit Hole machine. Pray for her. (I mean, put down your spatulas, get on your knees, and really pray.). She told me she'd lost her Internet and TV; I offered that was because Verizon gave them to me. Now it's her turn to speak with Any-Which-Way call centers -- all with conflicting advice and opinions and no one overseeing things or lending cohesion to the proffered "information." For about a week I could only get Internet access via an old "smart" phone and slow 4G. And the phone working memory space is lean. Then (now, still) my arm is sore. I think I lifted something a tad (x25) too heavy. My biceps deltoid hoopalongacepts muscle-tendon whatchamacallit is crazy painful. Even reaching for a cup of coffee, or reaching around behind me (for remote) is painful. And today is already too hot for me (Iceland and Northern California sound great). Back to bread (finger typing with sore arm, so please excuse errors): Some of you suggestions look really good. With my sore arm muscle, I truly might need to resort to a bread machine or Kitchenaid with dough hook. For the past year, I've been experimenting with my "lazy-busy-sore-hand" pizza dough recipe: I pretty much follow the Bob's Red Mill Artisan flour recipe for pizza dough, but make it a bit wetter. Then I let it rise at cool room temperature or fridge temp inside a thinly coated EVOO poly bag. When it rises to ~ double, I stretch/fold over the dough. After about 24-38 hours, I use it for pizza dough. Someday, I hope to learn Ann-T's recipe and technique. However, I want to try and not consume too many simple carbohydrates (the type that quickly raise one's blood glucose). I am a lover of things like pies, pastries, breads and cakes, but I am no longer 18, so must pay attention to what I eat. In another week or so, I will try either using my Kitchenaid with dough hook or the bread machine (ack) to make some multi-grainy, nutty-seedy bread. I will report back on how it goes (but don't want to bore the many accomplished bakers here). April was cold, snow, rain and wet. Then I had paper work to take care of. I never got much of anything planted, and now it's very hot (for me) in interior New England. My body hates heat and humidity and is _not_ supposed to be in this climate. Cornwall would be better ;-) Our garden rhubarb is ready and is even starting to bolt. Maybe I can find a way to make a few rhubarb dishes that won't send my body's blood sugar into sustained hyperdrive. I've not gotten any our our rhubarb for three years -- always some volcano, flash flood, or "other" to grab my time. Maybe I can freeze some and use some for a smart tart (galette) or bars.