Teri, it was the bread mix, the package says it makes batgels, pizza and pie crust too. Also has directions for cheese bread, whole "wheat", three seed bread, cinnamon bread and herb bread. The ingredient list says: Sorghum Flour, Tapioca Flour, White Rice Flour, sweet rice flour, brown rice flour, organic evaporated cane sugar, chicory root, millet flour, molasses, rice bran, sea salt, xanthan gum and yeast packets. So, it appears to be a gluten free flour mixture, although it does contain salt and molasses in addition to the flours. It has enough ingredients to make 6 loaves, I think, in the package. I didn't use the yeast packet because I didn't realize they was in there until I'd already measured in my own. LOL. LC46, I don't see any reason why your basic GF bread dough wouldn't make bagels, the directions for "egg free" bread are basically the same as the directions for bagels, except they get boiled for 25 seconds, then drained with a slotted spoon and baked on a greased baking sheet. Be sure to let us know how they turn out, because when I run out of this stuff, I'll probably buy something else, Elery got this on-line, I think from Amazon. Thank you David, I'll tell Ashley you said she's cute. (grin) Ann T, Cooper is smart and friendly and handsome, but what in the world did you do about all that hair? It's everywhere and I brush him every day. Annie

Sooz, No I don't freeze. I usually line the pan with non stick foil. Let it over hang the pan. When the squares have cooled you can use the over hanging foil to remove the whole thing from the pan. Makes cutting easier. I stick a sharp knife in a cup of hot water between slices. Wipe it dry before slicing. A 9" X 13" is going to give you a much thicker filling. You might be better off using two 9" X 9" squares. ~Ann

Shelley, That dumpling is just something that I wing. I basically make my regular bread stuffing, (onions and celery sauted in butter, seasoned with fresh sage, parsley, salt and pepper, bread cubes, tossed with a little chicken broth) and then I add a few eggs, 2 to 4 depending on the other ingredients. Mixture should be on the damp side. Butter some cheese cloth or a clean tea towel and top with the bread mixture. Shape into a log and roll up. Bring a large pot of water to a boil, salted or seasoned with chicken bouillon. Poach the dumpling in the liquid for about 45 minutes to an hour depending on size. Remove from the water, let it rest for 5 to 10 minutes. Unwrap , slice and serve as a side with roast turkey/chicken and lots of gravy.

You are very welcome. Most of our members are more than than happy to answer the same questions over and over again. So don't hesitate to ask if you can't find something. Someone here will find it for you. Ann