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....

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

Most well-stocked health food stores (and some grocery stores with a "health food" section) will have a variety of gluten-free breads in the freezer/refrigerator section (and the breads must be kept frozen or refrigerated - they mold very quickly), such as Rice Bread. These will be easier to use than making a gluten-free bread, due to the unusual ingredients required. If you make your own gluten-free breads, be careful not to cross contaminate non-gluten flours with flours containing gluten (such as using a scoop you keep in your wheat flour to scoop gluten-free flours, or mill gluten-free grains in a mill that has milled wheat, or other gluten-containing grains). Check at your local public library for some books/cookbooks on Gluten-Free foods for more information and bread recipes (or do a Google search - you'll find all the gluten-free bread recipes you could ever want). Check the health food store for mixes and baking mix blends that can be used to make gluten-free breads. Rumford Baking Powder is gluten free, as indicated on the container. Always check labels..... I'm surprised your friend wasn't able to give you the information you needed. You really should consult them first. Some people who are gluten intolerant can't even use rice bread, so be sure to check with them before doing anything. My mother had celiac disease, and because of my experience making gluten-free foods, I've created gluten-free recipes for a local mill that mills white sorghum flour. Your batter is different than any I've come across - would you mind sharing the entire recipe? My batter contains eggs/milk/vanilla/Penzeys Cake Spice (or cinnamon and/or nutmeg). My MIL used eggs/milk/salt & pepper. -Grainlady

Gluten-gree is THE way to go. I dropped 20 pounds in 4 weeks doing nothing but eating gluten-free. have the "Wheat Belly" book, and I've read most of it. I have tried only two recipes, the Crab Cakes and the Pizza. The Crab Cakes were heavenly, the Pizza was... passable. My grand-daughters ate it (they're 6 and 2), but if it looks like pizza, they'll eat it. In my experience, nothing that is SUPPOSED to taste like bread tastes like bread. It's not soft, not doughy and yeasty, just... not. The breads you can buy or make are great for toast, french toast, breadcrumbs for cooking, etc. But they're not good for sandwiches or pizza doughs if you want a soft crust. I just had to learn to live without. I don't even save them for "special treats" because I'd rather just lose my taste and craving for such things. In ALL other recipes that aren't breads/muffins/bagels, I just replaced wheat flour with soy flour. I can't tell a difference really, or it feels so much better in my stomach that it SEEMS to taste better.