Check the first 2 recipes below. Here is a link that might be useful: Libby's Pumpkin Bread

Becky: This one isn't for a breadmaker though. IRISH SODA BREAD INGREDIENTS 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 3 tablespoons margarine 1 slightly beaten egg white ¾ cup buttermilk Nonstick spray coating DIRECTIONS In a medium mixing bowl stir together flour, baking powder, soda, and salt. Cut in margarine till mixture resembles coarse crumbs. Make a well in the center of the mixture. In a small mixing bowl combine egg white and buttermilk. Add all at once to dry mixture. Stir just till moistened. On a lightly floured surf ace knead dough 10 to 12 strokes till nearly smooth. Shape into a 7-inch round loaf. Spray a baking sheet with nonstick spray coating. Place bread dough on baking sheet. With a sharp knife, make 2 slashes in the top to form an X. Bake in a 375° oven about 30 minutes or till golden. Serve warm. Whole Wheat Raisin Soda Bread: Prepare as above, except substitute 1 cup of whole wheat flour for the 1 cup of the all-purpose flour. Add ¼ cup raisins to flour mixture before adding liquid ingredients. (86 calories per serving). Makes 1 loaf (16 servings). TIME Preparation Time: 15 min. Cooking Time: 30 min. NUTRITIONAL INFORMATION PER SERVING: 2 g protein 12 g carbohydrate 2 g fat 0 mg cholesterol 127 mg sodium 36 mg potassium ·Low Fat ·No Cholesterol

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