Liz, if you don't have enough egg rings, can you use things like tuna cans with the tops and bottoms cut out? The newer cans have those weird bottoms that can't be cut out, but some of the "store" brands still have them. I'm afraid if you cook them on a sheet, you're going to have flatbreads. Sigh. That said I did make Elery some bagels which got boiled first and then baked and they held their shape. So, if your package has bagel directions, maybe that would work. The texture of the gluten free bagels were more like a bun anyway. Annie

I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10

Pizza on a super thin crust, sometimes a tortilla, is a Bar Pizza or Bar Pie. Bar pizza is a type of pizza that is typically found in bars, pubs, and old-school restaurants mainly in New England and other parts of the Northeast. Unlike a traditional Neapolitan or New York-style pizza, a bar pie is usually small in size (typically 10 inches in diameter), and cooked in a pan. The crust is often cracker-like and many, if not most places that serve bar pizza use sauce out of a can. The cheese on top of a bar pie is often greasy and browned as it extends all the way to the edge of the crust. We make them all the time, quick and really good. I heat the tortilla in a hot, cast iron frying pan with some oil, then add sauce and cheese and seasonings, and put the whole thing into the oven to broil until the cheese is golden and bubbly. If I make a lot, I'll slide them onto a greased cookie sheet so I can broil two at a time. I also use naan, which is more sturdy. I follow the same procedure, heating it up in a cast iron pan before I add the toppings and broil it.

You rang??? Well I can say that there are a few things from Land O Lakes that I have made and enjoyed ..their marble cake is good..very good.. I've also made the chocolate Loaf cake with cream cheese swirl that AnnT shared some months ago..and "gluten free'd" it too.. I tend to stay away from mixes..just cuz it's just as easy if you have a semi stocked pantry to make your own stuff. I do love Shauna (Glutenfreegirl) and some of GlutenFreeGoddess...she has a very restrictive diet..so somethings I'm not interested in. Okay here's the Chocolate Cream Cheese Cake Not sure where AnnT got the recipe..or was it Jessica and then Ann made it?? Mixture "A" 8 oz cream cheese, softened 2 oz castor sugar (I used 1/4 c white.) 1 egg 1. beat cream cheese with sugar until light and fluffy, beat in egg until well incorporated. Set aside. Mixture "B" 13 T butter (1 Used 3/4 c of butter) 3/4 c sugar 3 eggs 3 T cocoa 1 cup of flour (I used 1/2 c pamela's pancake/baking blend and 1/2 cup standard GF Flour blend. 2 c brown/white rice flour, 2/3 c potato starch and 1/3 c tapioca starch/flour) 2.5 t baking powder 1/2 t salt Mix dry ingredients together. Set aside. Beat butter and sugar until light and fluffy. Add eggs, one at a time and beat until well incorporated. Fold in flour mixture. Pour half the "b" mixture into a loaf pan, then all of "a" mixture, then the rest of "b". Bake in preheated 350F oven for 45-50 minutes or until skewer comes out clean. I have two great cookbooks checked out from the library that I'm reading...picking recipes to try too...