I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM

There are a lot of great gluten-free cookie recipes. The simple FLOURLESS PEANUT BUTTER COOKIE recipe is probably the first one that comes to mind. 1 c. peanut butter 1 c. sugar 1 egg Preheat oven to 350 degrees F. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool. Recipe doesn't make very many, so you could double recipe. Drizzle the top of these cookies with melted chocolate chips and/or chopped peanuts. You will find variations of this recipe. My version of this recipe has less total sugar from a low\-glycemic sugar, more fiber (almond and hi\-maize flour) and the cookies looks more like a traditional peanut butter cookie because I can press the dough with a fork (or potato masher) for that traditional hatch mark. 1 c. peanut butter (smooth) 1/3 c. palm sugar 1 egg 4 T. almond flour 2 T. hi\-maize flour 1 t. soda ~~~~~~~~~~~~~~~~~~ If you want to venture into using almond flour and coconut flour, you will have a much larger variety and more traditional recipes. You can make both almond flour and coconut flour yourself to save some money. I make almond flour by making almond milk first, and the pulp left from the process is dried (I use my dehydrator), then I pulse it in my mini\-food processor to make a fine grind. To make coconut flour, use unsweetened coconut and blend it fine in a food processor or blender (be careful not to over\-blend it or you will get coconut butter). You can find more detailed instructions on\-line. If you purchase these ingredients, I'd suggest Honeyville Farms (honeyville.com) for almond flour (both blanched or unblanched \- they work the same in recipes \- and I make both blanched and unblanched at home) and Tropical Traditions (tropicaltraditions.com) for coconut flour. I think those two brands are superior to other brands. For almond flour based recipes: Elena's Pantry \- http://www.elanaspantry.com/ For coconut flour based recipes: Tropical Traitions \- http://www.tropicaltraditions.com/organic_coconut_flour.htm I try to stay away from recipes that get fussy with a large number of gluten\-free flours and starches, or pre\-packaged gluten\-free baking mixes, because they tend to be high\-glycemic (raise blood sugar) and more expensive to make. As another option, there are a lot of gluten\-free mixes available if you don't mind the cost and don't want to purchase a lot of gluten\-free ingredients you normally wouldn't use. Even Wal\-Mart is now carrying all kinds of gluten\-free mixes. SUPER SIMPLE BANANA COOKIES (I make these cookies several times a month.) 3 mashed ripe bananas (I usually use 2 small bananas OR 2 small bananas + 1/2 c. unsweetened applesauce \- depending on how soft or hard you want the cookies) 2 c. gluten\-free oats 1 c. chopped dates\* 1/3 c. coconut oil (or vegetable oil) 1 t. vanilla pinch of salt Preheat oven o 350\-degrees F. Mix ingredients well. Drop by teaspoonfuls (don't make them very large) onto an ungreased, or parchment\-lined, cookie sheet and press to flatten (I use my fingers \- and round the mounds slightly). Bake for 20\-25 minutes, or until lightly browned. Notes: \-I like to let the dough set for 5\-10 minutes (while the oven preheats) in order to hydrate all the ingredients. \-Depending on how long you bake them will determine whether the cookies are really soft or more crunchy. \-\*You can add any number of add\-ins besides dates. I often snip dried apricots into 1/4\-inch bits with my kitchen scissors and use a cup of them, add 1/4\-1/3 c. mini\-chocolate chips for Oatmeal Chocolate Chip Cookies, dried blueberries, dried apple bits, currants, dried cherries (I usually snip them into smaller bits with my kitchen scissors), or a mixture of these. For increased nutrition I often use 1/2 c. cacao nibs along with mini\-chocolate chips, and that is a good combination. \-I generally use a \#70 portion scoop and bake 2 standard cookie sheets full \- or 35\-40 SMALL cookies. ~~~~~~~~~~~~~~~~~~~ PEANUT BUTTER CRUNCH COOKIES 1 stick butter 3/4 c. peanut butter Microwave in a microwave\-safe dish to liquefy. 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry\-roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar (or brown sugar) 1/2 c. mini chocolate chips 1/2 c. unsweetened coconut (optional) 1/2 c. cacao nibs (optional) In a large bowl, use a hand\-held electric mixer to blend all ingredients. Drop by teaspoonfuls and press the mounds down slightly. Bake in a 375\-degree preheated oven for 12\-minutes. Notes: \-I use a \#50 portion scoop. \-Recipe makes 2 full pans, or 35\-40 small cookies. \-Grainlady

http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself

Have you tried Celiac.com? Lots of recipes there. Betty Haggman's cookbooks for Celiacs also have recipes using the ingredients you mention.