The link below is for a quick and easy gluten-free, low-carb, sugar-free alternative that may help you out. It works best toasted or used as a toasted or grilled sandwich or as French toast. I generally cut the muffin into three slices when I make them. It has an eggy flavor, but if you spread peanut butter or another strong flavor (mustard) on it it's not as noticeable. I've been making this little "bread" for a friend when she dines with us because she's diabetic and very carb sensitive. My mother was gluten-intolerant and she made wheat-free cornbread as her bread-of-choice. She would bake it thin, cut into bread-size slices and slice them in half. Because there wasn't nearly as much information and GF ingredients available then as there is now, I think you have an advantage. There is even a GF Bisquick and GF flour mixtures and mixes available in all grocery stores, not just health-food stores or special order, now than there were a few years ago. Even Wal-Mart has a large selection of GF foods. I wish I would have known about arepas when my mother was alive. She would have really enjoyed those for a wheat-free bread. If you can locate a bag of P.A.N. Pre-cooked White Maize Meal you can easily make wheat-free arepas and keep them in the freezer. I make them about once a month just because we like them. They are something different for us on sandwich night. There are also great baked goods you can make with coconut flour and almond flour that will fill that wheat void. I use both coconut flour (Tropical Traditions) and almond flour (Honeyville Grain) to make muffins because they are low-glycemic alternatives to wheat. My favorite cookbooks using these alternative flours are: -The Gluten-Free Almond Flour Cookbook - by Elana Amsterdam You will find a lot of her recipes on-line - www.elanaspantry.com -Cooking with Coconut Flour - by Bruce Fife, N.D. and a lot of those recipes are available on-line. Now that I've been making almond milk I have used the moist almond pulp remaining after I blend the nuts and water for making crackers and drying the pulp in my dehydrator and using it in recipes that call for almond flour. Almond pulp (or almond flour) is a good substitute for breading mixes with some shredded cheese like a mixture of Parmesan/Asiago/Romano/Provolone. Great on baked chicken breasts. Do a search on - paleo bread recipes - and you'll find a number of recipes that may work for you. The people eating a paleo diet don't use grains. I sure wouldn't pay $7.95 for a wheat-free loaf of bread!!! There are things you can inexpensively make at home once you find the recipes and ingredients you need. Check King Arthur Flour and Bob's Red Mill web sites for GF flours and recipes. I made Gluten-Free Banana Muffins from King Arthur Flour web site this weekend (used my own homemade GF flour blend). You can do it!!!! :-) -Grainlady Here is a link that might be useful: One Minute Muffin

The liquid in the recipe includes the liquid for proofing. I just add the dry yeast and the liquid I might have used for proofing. And even back when I used to proof the yeast I never measured the liquid...I just put the luke warm liquid in a bowl, added the yeast and started mixing in the flour....and when I have added aboput half the four, add the salt and oil or whatever else. Yeah...dough sticks to your hands when kneading....just rub your hands together, and incorporate the rubbins back into the dough...have some flour on the board and dust the dough ball with flour. Yes you can wet your hands or oil them before kneading but in 8 to 10 minutes of kneading, you will find that the oil or the water wear off and your hands will still get sticky. I often use a dough scraper to help the dough come together before I get into full blown kneading. But once the dough makes into a good mass, it shouldn't stick to your hands much at all....just a few fluffs of flour should keep it working well. Linda C Here is a link that might be useful: kneading by hand

It's really difficult to start up a home business--you have to be properly registered, you have to keep impeccable records, charge and pay the appropriate taxes. And when you decide to do something in the food line? Multiply the red tape by ten. You'd probably better start with the health department. In many jurisdictions, it's not legal to bake/cook food in a home kitchen for sale--if that's true where you live, you'll need to find an approved commercial kitchen to rent--and that's going to cut into your profits. Look, I hate to be a wet blanket, but I've done the home business thing--many years ago, and it didn't involve food. It turned into a nightmare. You have to do every little tiny thing by the book. Perhaps check in with the agency that promotes small businesses in your area. Or what about contacting a restaurant or two, to see if they might be interested in paying you to come to THEIR locations to bake your bread for their use--you might have to do that in the middle of the night, when they aren't preparing meals, but it might be an interesting solution. Pack up some samples of your best wares and visit some of the local independents. Good luck, but please be sure to do all your research before jumping into something that could end up costing you more than you'll make. And hey, if you're good at creating recipes? I'd highly recommend considering recipe contesting. That costs you next to nothing, and can bring in truly big bucks (I've made up to $25,000 for a single recipe, some contests pay even more).

You're killing me! I''m trying to do without bread and it is one of the hardest things for me, bread being my favorite food and.... I wear the pounds to show for it.LOL