This is called French Bread because it is formed into baguettes before baking. But it is not a *true* French Bread; however, it is delicious, that I can vouch for. If you don't want to use the alcohol, I guess you could try a non-alcoholic beer. French Bread with Beer - from Ginnie Tate 1 1/2 cups (a 12 oz. can or bottle) beer or ale 1 TB active dry yeast (2 t. instant yeast) 1 TB honey 1 TB malt syrup or maple syrup 2 TB canola oil 2 t. salt 2 cups unbleached white flour 2 cups whole wheat flour, stone ground preferred cornmeal Heat the beer or ale until it is warm and pour into a large mixing bowl; add the honey and yeast. Stir and let it sit until the yeast has dissolved and is frothy. Add the syrup, oil, salt, and white flour. Beat 2 minutes with a mixer paddle or several minutes by hand. Gradually add about 2 cups of the whole wheat flour, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Turn out the dough onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Sprinkle on a little more whole wheat flour if it is too sticky. Put the dough into a greased bowl, turn to coat all sides, cover, and let rise in a warm place until doubled in bulk. Punch dough down, turn out and knead a few times, cut in half, cover, let rest 15 minutes. Grease a large baking sheet. Sprinkle it with cornmeal. Roll each ball of dough to a large rectangle, roll up tightly like a jelly roll, pinch the ends together and turn them under. Place the loaves on the baking sheet seam side down. Slash the top diagonally with a razor blade or sharp knife. Brush the tops with melted butter and let rise until almost doubled. Preheat oven to 450F. Spray or brush the loaves with cold water just before putting them in the oven. Spray water onto the oven floor, close the door. Spray again in 5 minutes. After 10 minutes spray again and turn down the heat to 375 for 15 minutes. Baking time is a total of about 25 minutes. Cool on a rack. Makes two long loaves.

Check out the Autumn Pumpkin Bread recipe at the site below. Here is a link that might be useful: Autumn Pumpkin Bread

Starbucks Pumpkin Bread 1 ½ cups flour 1 tsp. baking soda ½ Tsp. baking powder ½ tsp salt 4 eggs 1 cup sugar ¼ cup lt. brown sugar ½ tsp. vanilla ¾ cups canned pumpkin ¾ cup oil 350 degree oven. Combine flour, baking soda, baking powder and salt, set aside. Beat Eggs, sugars, and vanilla in large bowl on high speed for about 30 seconds. Add Dry ingredients and mix well. Add pumpkin and oil and mix well. Pour batter into greased loaf pan. Bake approx 70 min. or until toothpick inserted come out clean. Cool on wire rack.

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