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

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

I've never managed to make a really good loaf of GF bread in the bread machine, although I've only tried using it a few times. There is a cookbook for Gluten-Free Breads made in a bread machine, but I don't know the exact title or author. The only recipe that was close (it looked a lot like the picture above) I NOW mix with an electric hand mixer (3-minutes), baked in a small loaf pan, and get much better results than using the bread machine. It looks like actual "bread". I think the bread machine does a poor job because of the small amount of the g-f dough mixture in a machine that will make a 2# loaf, so you tend to get a flat loaf due to so little volume. The second problem with the bread machine is that it is all timed, and the timing is designed for regular bread, not gluten-free. The successful recipe is made with Pamela's Baking & Pancake Mix I found at their web site. It contains 3-1/4 c. of dry mix, so Party_Music50's suggestion using 3-1/2 c. sounds like it would also work. There are instructions at the web site for both bread machine and by hand recipes. This is the one that is easy to mix with an electric mixer and the bread is done much quicker than using a bread machine. 2 eggs, beaten 4 T. butter (I use 1/2 coconut oil) 1 pkg. Instant Yeast (2-1/4 t. - I use SAF Instant)) 3-1/4 c. Pamela's Baking & Pancake Mix 1/4 c. sugar (I use 2 T. agave nectar) 1/4 t. salt Crack eggs in a measuring cup and beat with a fork. Melt butter, cool slightly and add to eggs, then add warm water for a total of 1-1/2 c. liquid. Place all dry ingredients, including yeast, in a mixing bowl. Add warm butter/egg/water mixture. Beat on high speed for 3 minutes. Pour into greased loaf pan NO MORE than 1/2 to 2/3 full. (If you have any remaining dough, use it in a small loaf pan or pour remaining dough into a greased muffin tin - each cup 1/2 full - and make "rolls" with the batter.) Cover with lightly oiled plastic wrap (I spritz it with pan spray) and place in a warm area to rise until doubled, about 1 hour (less for rolls), or until dough has risen to the lip of the pan. Take off the plastic wrap and bake in a preheated 375-degree F. oven 35 minutes for large loaf; 25-30 minutes for small loaf; and 15-25 minutes for rolls. Additional notes from the recipe: I find it much easier to slice the bread after freezing it. For extra flavor, I like to sprinkle sesame seeds in the greased bread pan before putting in the dough. For a nice variation, add 1/4 c. sunflower seeds or a T. of sesame seeds, or poppy seeds to the dough when mixing. This bread makes fantastic grilled sandwiches, cinnamon toast, and French Toast. [Grainlady's notes: I slice mine after it is completely cool with a serrated bread knife. I either place it 2-slices to a fold-top sandwich bag (and then into a plastic container), or I'll place dividers between each slice and wrap the entire sliced loaf in plastic wrap and then aluminum foil. I made the plastic dividers by cutting flexible cutting mats (available at Wal-Mart - 3 sheets per package - in 3 different colors) with my guillotine style paper cutter in sizes I use for dividing slices of quick breads, loaf-size breads, between layers of pancakes, etc., stored in the freezer. I've added cinnamon for Cinnamon Bread (should try it with currants or raisins). Another time I added some dried onion flakes and dill weed for Dill Bread (good for grilled sandwiches). For a "Rye" bread I would add ground caraway seeds and some whole caraway seeds. I bake the entire recipe in a 4-1/2 x 8-inch NORPRO pan (the sides and bottom are dimpled). When I run out of Pamela's Baking and Pancake mix, I'm going to make a copy cat version and mill my own ingredients and see if I can cut the cost.] -Grainlady

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.