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.

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

Looking for a recipe for gluten-free zucchini bread

Here is one that I found but haven't tried it yet. Through trial and error I came up with a great yeast free recipe for bread that all my friends have borrowed. It is easy to make with no other equipment than a wooden spoon and a bowl, and a good baking sheet (I prefer the ones that are airfilled so that the bottom doesn't burn). I'm in Canada and use 8oz= Cup =240ml and my teaspoon=5ml." Ingredients 3 Cups whole wheat flour (preferably stone ground) 4 tsp. baking powder 1 tsp salt 1 1/2 Cups liquid (I use rice milk or water but it works with any liquid) 1/4 Cup liquid fat (I've used melted milk free margarine but now I use olive oil) Mix dry ingredients. Do not sift the flour! Mix liquids and add to dry. Stir until there is no more dry flour. Shape into a ball or an oval, with oiled hands. Place on clean baking sheet. Bake for 40 minutes at 400F/200C. "I often rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor. For tea time, I add a tsp. Rapadura sugar which is pure cane sugar. The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits. For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough. Sprinkling of seeds in the dough or on top of the bread is also possible.