I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10

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

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady

Try looking on Celiac.com. Lots of recipes, helps and a place to order items also. As far as flour, buckwheat is fine, as it belongs to the rhubarb family. Do a search on grains, or gluten.