I've gleaned a number of recipes from Raw Food Recipes web site: http://www.rawfoodrecipes.com/ -Raw Green Tea Ice Cream -Cashew Cheese Au Poivre -Raw Ranch Dressing -Raw Cocoa Crackers -Raw Whipped Cream -Cherry Date Truffles -Anzac Truffles Check the public library for some cookbooks. I have these in my personal library and have found others at the library. "RAWSOME!" - by Brigitte Mars "The Everything Raw Food Recipe Book" - Mike Snyder with Nancy Faass, MSW, MPH and Lorena Novak Bull, RD "The Complete Idiot's Guide to Eating Raw" - Mark Reinfeld, Bo Rinaldi, and Jennifer Murray -Grainlady

The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at: http://www.glutenfreecookingschool.com/archives/gluten-free-bread-tips Really Good Sandwich Bread 1 Tbsp. active dry yeast 1 Tbsp. sugar 1 ½ c. water (105 degrees or a little less than hot) 2 ½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below) 2 tsp. xanthan gum 1tsp. salt 2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed) 1 ½ Tbsp. oil 1 tsp. cider vinegar 1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy. 2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well. 3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy. 4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting  the stirring paddle is not necessary. +++++++++++++++++++++++++++++ Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well) 3 parts brown rice flour (I use BobÂs Red Mill) 3 parts corn starch 2 parts soy flour 1 part masa harina

Have you searched for celiac + "bread machine". A number of newsgroups are discussing the same problem. Some excerpts: . Instead of three eggs, try using one egg plus two egg whites; . for more leavening, add 1 to 3 teaspoons Egg Replacer; . for a rounded loaf, a springy texture and success every time, add 1 teaspoon unflavored gelatin to the dry ingredients before dumping them into your mixer or bread machine. From: Larson Sharon (zzlarson@ACC.WUACC.EDU) Subject: BREAD MACHINE RECIPE Makes 1 medium loaf 3 large eggs 1 teaspoon cider vinegar 1/4 cup olive oil (or canola) 1 1/2 cups water 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tablespoon xanthan gum 3 Tablespoons sugar 1 1/2 teaspoons salt 1 Tablespoon egg replacer (optional--I didn't) 2/3 cup dry milk 2 1/4 teaspoons active dry yeast Combine eggs, vinegar, oil and water; pour carefully into baking pan of electric breadmaker. In mixing bowl, combine rice flour, potato starch, tapioca flour, cornstarch, xanthan gum, sugar, salt, optional egg replacer, dry milk and yeast; mix well. Add dry ingredients to baking pan. Carefully seat pan in breadmaker. Select normal/white cycle; start machine. (For machines with "bake only" cycle--such as Red Star which is what I use--select "dough" cycle for mixing, then stop, then "bake only" to finish bread.) After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle. When bake cycle is complete, remove pan from machine. Invert pan and shake gently to remove bread. Cool upright on rack before slicing. *Note: Use potato starch--not potato flour. All ingredients except yeast, which may be cold, should be at room temperature. Humidity and other factors can affect dough consistency, which should be stiffer than cake batter but not as stiff as cookie dough. If dough appears too dry, add liquid, one tablespoon at a time, to achieve consistency that allows machine to mix by itself. I personally have not had to adjust the recipe--midwest, Kansas/Missouri area. (This recipe was adapted from a recipe of Red Star Yeast & Products.)

Have you tried Celiac.com? Lots of recipes there. Betty Haggman's cookbooks for Celiacs also have recipes using the ingredients you mention.