I find the Bob's awful...gross, nasty.. to much bean flour... I've not worked with the Kinni-Kwik but on Mennonite Girls Can Cook blog..they have a recipe that looks good, and uses the bread mix with other typical GF things to make a crust. I don't know why you couldn't give it a whirl..... Here is a link that might be useful: Mennonite Girls Can Cook GF.

I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10

Baking gluten-free is a challenge and also expensive. The flours can cost 10 times that of AP flour ($5.50 vs 55c per pound) and many recipes call for ground nuts that start at $8 per pound. I do have a great TNT cookie recipe that uses no flour and has no dairy (casein free): Nancedar GFCF Peanut Butter Cookies Makes about 3 dozen 2 large eggs 1 1/4 C sugar 2 t baking soda 1 t pure vanilla extract Beat together using a stand or hand mixer. 1 C creamy peanut butter 1 C crunchy peanut butter Beat into the bowl with the wet ingredients on low. Do not over mix or they will be grainy. Let sit for 1 hour at room temperature. Use a small scoop to form balls, put on parchment paper covered baking sheets, flatten slightly with crisscross of a fork. Bake in preheated 350F oven for 6 minutes, reverse the sheets, and bake for another 4 to 6 minutes. Let sit on the sheets for 5 minutes then remove to cooling racks. Store airtight (doubled plastic bags). I sometimes add 1/2 C to 3/4 C chocolate chips for Chocolate Chip Peanut Butter cookies but you must check the ingredients list to be sure there are no milk solids if you want them to remain dairy/casein free. Toll House does have milk. Nancy

I am mostly wheat/gluten-free. I do lots of baking - lots of experimenting with new recipes. I've had some pretty good luck! I recently started a blog (for fun) with mostly (but not all) gluten-free recipes. First few weeks going off of wheat were the hardest. Like with any addiction, the cravings are really strong. But it passes, and gets easier. I make my own gluten-free mix which I keep handy. It's 1 part Sorghum flour, 1 part Rice flour, 2/3 part Potato Starch, and 1/3 part Tapioca Starch (or flour). I also use Xanthan gum most of the time. I also use other flours like Brown rice flour, Almond flour, Oat flour (I don't need it certified since I don't have Celiac), Bean flours (can be strong). It depends on the recipe. Here's my favorite Waffle recipe. It's a Yeast recipe you make the night before, and cook up in the morning: 2 gluten-free flour 1-1/2 tsp instant yeast 1/2 stick melted butter (1/4 cup) 2 c. warm milk (or ½ buttermilk) -heated to about 110 degrees 2 eggs 2 tsp vanilla extract 1 Tbs. sugar 1/2 tsp salt The night before: Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined. Cover with plastic wrap and stick in the fridge until tomorrow morning. The next morning: Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast. Bonnie Here is a link that might be useful: My blog :-)