There are soooooooo many good books on the subject, so have your friend check her local library. It's not like it was 35-years ago when I started gluten-free baking for my mother. I have since branched out to developing gluten-free recipes for a sorghum mill located just outside of town. If I were to give advice to someone new to gluten-free baking, get a good quality grain mill and purchased your own certified gluten-free grains/seeds/beans and mill your own gluten-free flours. Fresh IS always BEST. She can mill many of her own flours in a coffee/spice mill - even rice flour. There is little difference in performance or color between white and brown rice, and they can be used interchangeably in a recipe. But there IS a significant difference between varieties. Flour made with long-grain rice is best used for breading, sauces, and as a thickener - not for baking. Both medium- and short-grain rice flours are multi-purpose and can be used as thickeners, breading and baked goods. Because you never know what commercial rice flour is milled from, making your own rice flour will be beneficial. I also love using coconut flour and almond flour, both are gluten-free and low-carb. Favorite books on the subject: -"Cooking with Coconut Flour" - by Bruce Fife, N.D. You can find many recipes on-line using coconut flour. -"The Gluten-Free Almond Flour Cookbook" - by Elana Amsterdam (Absolutely LOVE this book!!!) I purchase almond flour from Honeyville Grain by the 5-pound bag. -"The Spunky Coconut Cookbook" - by Kelly V. Brozyna - Gluten-free, Casein-free, and sugar-free. I just posted this pizza crust recipe the other day in another thread. I found it on-line for a friend who is very carb sensitive because of type-II diabetes, but it will work as a gluten-free option as well. It's hubby's new favorite pizza crust recipe using the Hot & Spicy variety of pork rinds. We make up a pile of 8-inch pizza crusts at a time, par-bake them, then store them in the freezer. Low-Carb Pork Rind Pizza Crust Yield: One 8-inch crust. 1/4 c. ground pork rinds 1/4 c. canned (dry) Parmesan Cheese (I've also used Parmesan/Romano blend) 1 egg Italian or Pizza Seasonings (to taste) 2 T. high-maize resistant starch (optional) Preheat oven to 350-degrees F. Mix dry ingredients; add egg and mix well. Place dough on a prepared pan (greased or sprayed with vegetable spray). You can use an 8-inch pizza pan or a pie pan. Cover the dough with plastic wrap and press the dough into place, building up at the outside edge of the pan. S-L-O-W-L-Y peel the plastic wrap off the dough. Bake for 10-minute, or until golden brown. Remove from oven and add toppings of choice; bake until cheese is melted and any other toppings are heated through. You can also pat the dough into a loaf pan and bake until golden brown. Cut into "bread" sticks. Grainlady note: I add hi-maize resistant starch for added fiber. I purchase it in 5-pounds bags from Honeyville Grain, but it's also available in 12-oz. amounts from King Arthur Flour (see link below). I use it a lot in baked goods as a substitute for some of the flour. You could also add flaxmeal in this recipe, for additional fiber. ---------------------------------------------------- My favorite, easy-to-make, tastes great, versitile, gluten-free bread - Arapes. I can find the pre-cooked cornmeal for making them at one store here locally, and I always keep it on hand. Arapes freeze well. You can find all kinds of recipes for them and they make a great bread for any meal. Just talking about them I can almost smell them baking on the griddle....YUM! -Grainlady

I have had good luck with this recipe: Gluten-free Pizza Crust Ingredients: 1 Tbs. Yeast 2/3 cup Brown Rice flour 1/2 cup Tapioca flour 2 Tbs. powdered milk or extra Tapioca flour (I actually used dry buttermilk because I had some) 2 tsp Xanthan Gum 1/2 tsp salt 1 tsp unflavored gelatin 1 tsp Italian Seasoning (I just added some Garlic Powder, Onion Powder, Thyme, and Rosemary to taste) 2/3 cup warm water, approximately (temperature around 100 degrees, not too hot or it will kill the yeast) 1/2 tsp sugar or honey or agave (I used sugar) 1 tsp Olive Oil (I think I'll add 1 Tbs next time) 1 tsp cider vinegar Directions: Add all ingredients to electric mixer bowl and blend on low speed. When blended, mix on high speed for about 3 minutes. If mixture seems too dry (the machine is starting to bounce around), add a bit more water. The dough should be soft. Put the dough on a (rice) floured surface, and form into a ball. Then flatten it out slightly into a circle with your hands. Place the dough on your Pizza pan, and begin working it out into a larger circle, pressing from the middle out. Work it to the size and thick/thinness you prefer. If it cracks in spots, just press it back together. When you have it at the right size, thicken up the edges a little to keep your toppings on, and so it looks like a Pizza (LOL). Set it in a warm place and let it rest for about 20 minutes or so. Meanwhile, preheat the oven to 425 degrees. After resting (the Pizza, not you) pre-bake the dough for 10 minutes. Remove from oven and add your toppings. Bake again, for about 15 to 20 minutes, until until the cheese is melted and the crust edge is nicely browned. Here is a link that might be useful: Gluten free pizza

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.

About grinding einkorn in a Vitamix.... Yes, IF you have the DRY BLADE CONTAINER, which is used for hard, dry materials, such as grain, and for kneading dough. The container the Vitamix comes with is the WET BLADE CONTAINER. I have a "bevy" of mills, but I teach classes on the subject and have purchased them over the span of many years. I can mill any type of grain/seed/bean from tiny teff and amaranth to dent corn and garbanzo beans. Personally, I wouldn't use a Vitamix (with the dry blade container) because it heats the flour too much, but if you already have the dry blade container, chill your grain in the freezer and only grind it in small amounts with the least amount of time for processing possible to keep it from getting too hot. The heat destroys nutrients. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COOKIE8 - I use your recipe for FLAX COOKIES you shared on the Cooking group from 5-12-2014 (which also requires ground pumpkin seeds). Your recipe above looks great, too. :-) I sprout pumpkin seeds to make them easier to digest, and look forward to trying the recipe. -Grainlady