Terri_pacnw is doing gluten free, but maybe not yeast. She does keep up with a lot of blogs so I bet she would know some other resources. On the CF....

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

Eileen: Here's a bread recipe I found that uses baking soda AND baking powder. Haven't made it yet so don't know what it is like, but the reviews for it sounded OK. I got it from epicurious.com, searching under bread. (BTW, most Irish soda breads use baking soda instead of yeast.) If you want a regular-shaped loaf of bread, bake it in a loaf pan. There would probably be a slight change in the baking time so keep a close eye on it. Jane IRISH SODA BREAD - A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast. 4 cups bread flour 1 tablespoon double-acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1 cup raisins or dried currants, rinsed in hot water and patted dry 1 tablespoon caraway seeds 2 cups buttermilk Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife. Bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool. Makes 2 loaves. Gourmet October 1991

Here's the recipe my mother used (she had celiac disease). It's a bit cryptic...such as what size pan to use and mixing information - which was typical of her oft-used recipes ;-). I'm going to bet it will fit a 9x9-inch pan (greased); and to mix: mix dry ingredients together and add the wet and only mix until smooth. SOUR CREAM CORN BREAD 2 c. corn meal 2 T. sugar 1 t. salt 1 t. baking soda 2 t. baking powder 2 eggs 2 c. sour cream Bake 400° for 20-25 minutes. -------------------- Yellow Corn Muffins (source: Living Well Without Wheat - The GLUTEN-FREE GOURMET by Bette Hagman) 1 c. yellow cornmeal 1 cup corn flour 1/4 c. sugar 2 t. baking powder 1 t. baking soda 1 t. salt 2 eggs, beaten 1 c. buttermilk 2 T. shortening, melted Preheat oven to 400°F. Grease 12 muffin cups. Sift the dry ingredients together into a mixing bowl. Stir in beaten eggs, buttermilk, and melted shortening. Spoon into prepared cups. Bake for about 25 minutes. Makes about 12 muffins. ---------------- Bob's Red Mill has a gluten-free corn bread mix. See link below. -Grainlady Here is a link that might be useful: Bob's Red Mill Gluten Free Corn Bread Mix