Okay here's a few that are made weekly or more here. Buttermilk Waffles 1 c white or brown rice flour 1/2 c potato starch flour 1/4 c tapioca flour 2 t baking powder (make sure it states gluten free) 1 T sugar 1/2 t salt 1 1/2c buttermilk (I make soured milk with vinegar.) 2 eggs beaten Mix dry well, add wet and blend until smooth. Put in your waffle iron and "bake". (will look like white liquid when it goes in..comes out a beautiful fluffed crisp waffle) Very Tasty Pie Crust~okay not weekly but I used it for Thanksgiving 1 c white or brown rice flour 1/2 c sorghum flour 1/2 c potato starch flour 3T sweet rice flour (asian market) 3t sugar 1/4 t salt 1 t cinnamon stick of butter 1 egg, beaten 2 T cider vinegar 1/4 c cold water Mix dry ingredients well. cut in butter until pea size. Stir in beaten egg, cider vinegar and enough water to form a ball. Roll out between rice flour dusted parchment. Makes 2 9" crusts. Okay the bread... From 125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt ~Highly recommend all their books! White Bread 9x5 inch loaf pan, lightly greased 1 3/4 c rice flour (use brown, white or blend) 1/2 c potato starch 1/4 c tapioca starch 1/4 c nonfat dry milk powder or skim milk powder (I omit and use milk for the water below.) 2 T granulated sugar 2 1/2 t xanthan gum (a must for gluten free baking, bit pricey but a little goes along way) 2 t granulated yeast 1 1/4 t salt (I found the first time I made it was a bit "bland", so the next time I didn't level the 1 1/4 t, and much better.) 1 c water 2 t cider vinegar 2 T vegetable oil 2 eggs 2 egg whites In a large bowl, combine the dry ingredients well. In a mixer with regular paddle attachment combine liquids and beat until well blended. With mixer on lowest setting, add in dry ingredients. Stop machine and scrape bottom and sides. Turn up mixer to med speed and let go for 4 minutes. Spoon prepared dough (looks like thick cake mix) into loaf pan, let rise in warm, draft free place for 60-75 minutes or until the dough has risen to the top of the pan. Preheat oven to 350F and bake 35-45 minutes or until when the loaf sounds hollow when tapped from the bottom. ~I have bread machine instructions too, if you'd like those. Here's the newest recipe I tried from this book..And we loved it! (picture is on the WFD thread under the BBQ pork sandwich.~ Hamburger/Mini-Sub Buns 1 3/4c rice flour (browm, white or blend) 2/3 c potato starch 1/3 c tapioca starch 1/4 c non-fat milk powder or skim powder (again didn't use since I subbed milk for the water below) 1/4 c granulated sugar 2 1/2 t xanthan gum 1 T yeast 1 1/2 t salt 1 1/4 c water, minus 2 T 1 t cider vinegar 1/4 veggie oil 2 eggs 2 egg whites Make as above in the bread recipe. Drop by 2/3 c for buns and 1/2 cup for mini subs on lighty greased cookie sheet. Smooth tops with wet rubber spatula. Let rise for 30-45 minutes or until almost double, bake in preheated 350F oven for 15-20 minutes. Remove immediately from pan to a cooling rack.

Terri_pacnw is doing gluten free, but maybe not yeast. She does keep up with a lot of blogs so I bet she would know some other resources. On the CF....

Hi folks, this event is coming up in a week and a half. I've been mulling over all the suggestions. Question: do you think I could unmold panna cotta from a muffin tin? I may have up to a dozen women attending. I liked the tea cup idea, but don't think I could keep a dozen tea cups in my fridg with everything else for a day or so, plus with the other things I plan on making, I thought what would fit in a muffin tin would be a nice size - any suggestions appreciated as I have never made it. Was planning on trying tishtoshnm's recipe suggestion. Thinking of including a "nod" to Valentine's Day with the offerings. At least one person is allergic to nuts, a couple have celiac, and one has diverticulitis and can't have seeds. This is what I have come up with to make and serve so everyone can have "most" things: heart shaped Linzer cookies with seedless raspberry jam (I have a cookie recipe to make them without nuts), walnut fudge, panna cotta (was thinking of drizzling a glaze of melted seedless raspberry jam on it?) and berries on the side with a plate of cheese, regular and gluten free crackers, figs and dates (how about mascarpone cheese since it's Italian?). Spumante was mentioned in the book, so I was thinking of getting that. I remember a tv commercial growing up for "Martini and Rossi Asti Spumante" - of course no more alcohol commercials these days lol!

tishtoshmn - LUCKY you finding PAN on clearance!!!! I thought about trying to make my own PAN, but I don't need another "make work" project just now (LOL). I make arepas about 2 or 3 times a year and freeze them. Hubby really likes them. I'll only eat them open-faced, not a top AND bottom. I thought about dehydrating canned hominy and milling it; and even have some dry white corn posole from Rancho Gordo I thought might work. I mill my own cornmeal so may need to explore the "how-to" a little more, but I thought milling the dried hominy or posole would be the least amount of work. I also have to limit my corn intake. When I make a wrap using one from Aldi (usually for an in-car travel lunch) - I cut the rolled wrap 2/3 and 1/3 and I eat the 1/3-portion and hubby eats the 2/3 portion. The longer I'm away from bread the better it is to live without it - rather than try to replace it. The wrap is just a "holder" for the contents, and I'm just as happy with a lettuce wrap. We ate at a Red Robin once and I ordered my hamburger without a bun, commenting how I'm gluten-sensitive, not gluten-intolerant, so not to worry about cross-contamination, and they served it with a bun, assuring me it was gluten-free. I took one bite and removed the burger off the bun. I just couldn't hack that much bread anymore!!! GAG ME! I'm better with a small slice of yeasted seedy-bread I make and use for toast, or paleo bread made into French Toast. Don't miss the sandwich. You, or someone else, mentioned galette some time ago. I know I have a recipe in my ever-growing to-do stack. I even sprouted buckwheat, dehydrated it, to use for making the buckwheat flour.... Need to look it up again. -Grainlady