I've never managed to make a really good loaf of GF bread in the bread machine, although I've only tried using it a few times. There is a cookbook for Gluten-Free Breads made in a bread machine, but I don't know the exact title or author. The only recipe that was close (it looked a lot like the picture above) I NOW mix with an electric hand mixer (3-minutes), baked in a small loaf pan, and get much better results than using the bread machine. It looks like actual "bread". I think the bread machine does a poor job because of the small amount of the g-f dough mixture in a machine that will make a 2# loaf, so you tend to get a flat loaf due to so little volume. The second problem with the bread machine is that it is all timed, and the timing is designed for regular bread, not gluten-free. The successful recipe is made with Pamela's Baking & Pancake Mix I found at their web site. It contains 3-1/4 c. of dry mix, so Party_Music50's suggestion using 3-1/2 c. sounds like it would also work. There are instructions at the web site for both bread machine and by hand recipes. This is the one that is easy to mix with an electric mixer and the bread is done much quicker than using a bread machine. 2 eggs, beaten 4 T. butter (I use 1/2 coconut oil) 1 pkg. Instant Yeast (2-1/4 t. - I use SAF Instant)) 3-1/4 c. Pamela's Baking & Pancake Mix 1/4 c. sugar (I use 2 T. agave nectar) 1/4 t. salt Crack eggs in a measuring cup and beat with a fork. Melt butter, cool slightly and add to eggs, then add warm water for a total of 1-1/2 c. liquid. Place all dry ingredients, including yeast, in a mixing bowl. Add warm butter/egg/water mixture. Beat on high speed for 3 minutes. Pour into greased loaf pan NO MORE than 1/2 to 2/3 full. (If you have any remaining dough, use it in a small loaf pan or pour remaining dough into a greased muffin tin - each cup 1/2 full - and make "rolls" with the batter.) Cover with lightly oiled plastic wrap (I spritz it with pan spray) and place in a warm area to rise until doubled, about 1 hour (less for rolls), or until dough has risen to the lip of the pan. Take off the plastic wrap and bake in a preheated 375-degree F. oven 35 minutes for large loaf; 25-30 minutes for small loaf; and 15-25 minutes for rolls. Additional notes from the recipe: I find it much easier to slice the bread after freezing it. For extra flavor, I like to sprinkle sesame seeds in the greased bread pan before putting in the dough. For a nice variation, add 1/4 c. sunflower seeds or a T. of sesame seeds, or poppy seeds to the dough when mixing. This bread makes fantastic grilled sandwiches, cinnamon toast, and French Toast. [Grainlady's notes: I slice mine after it is completely cool with a serrated bread knife. I either place it 2-slices to a fold-top sandwich bag (and then into a plastic container), or I'll place dividers between each slice and wrap the entire sliced loaf in plastic wrap and then aluminum foil. I made the plastic dividers by cutting flexible cutting mats (available at Wal-Mart - 3 sheets per package - in 3 different colors) with my guillotine style paper cutter in sizes I use for dividing slices of quick breads, loaf-size breads, between layers of pancakes, etc., stored in the freezer. I've added cinnamon for Cinnamon Bread (should try it with currants or raisins). Another time I added some dried onion flakes and dill weed for Dill Bread (good for grilled sandwiches). For a "Rye" bread I would add ground caraway seeds and some whole caraway seeds. I bake the entire recipe in a 4-1/2 x 8-inch NORPRO pan (the sides and bottom are dimpled). When I run out of Pamela's Baking and Pancake mix, I'm going to make a copy cat version and mill my own ingredients and see if I can cut the cost.] -Grainlady

tishtoshmn - LUCKY you finding PAN on clearance!!!! I thought about trying to make my own PAN, but I don't need another "make work" project just now (LOL). I make arepas about 2 or 3 times a year and freeze them. Hubby really likes them. I'll only eat them open-faced, not a top AND bottom. I thought about dehydrating canned hominy and milling it; and even have some dry white corn posole from Rancho Gordo I thought might work. I mill my own cornmeal so may need to explore the "how-to" a little more, but I thought milling the dried hominy or posole would be the least amount of work. I also have to limit my corn intake. When I make a wrap using one from Aldi (usually for an in-car travel lunch) - I cut the rolled wrap 2/3 and 1/3 and I eat the 1/3-portion and hubby eats the 2/3 portion. The longer I'm away from bread the better it is to live without it - rather than try to replace it. The wrap is just a "holder" for the contents, and I'm just as happy with a lettuce wrap. We ate at a Red Robin once and I ordered my hamburger without a bun, commenting how I'm gluten-sensitive, not gluten-intolerant, so not to worry about cross-contamination, and they served it with a bun, assuring me it was gluten-free. I took one bite and removed the burger off the bun. I just couldn't hack that much bread anymore!!! GAG ME! I'm better with a small slice of yeasted seedy-bread I make and use for toast, or paleo bread made into French Toast. Don't miss the sandwich. You, or someone else, mentioned galette some time ago. I know I have a recipe in my ever-growing to-do stack. I even sprouted buckwheat, dehydrated it, to use for making the buckwheat flour.... Need to look it up again. -Grainlady

Here's a recipe for crispy cookies made with brown rice flour. http://francostigan.com/the-recipe-for-the-thin-crispy-vegan-gluten-free-cookie/ You can sub honey for the maple syrup, so as not to forgo the joys of tweaking. Have your cookie and eat it too! 1⁄4 cup oats, toasted and cooled (Use certified gluten-free if desired) 1⁄4 cup whole almonds, toasted and cooled 1⁄4 cup brown rice flour 1⁄4 teaspoon ground cinnamon 1⁄4 teaspoon baking powder 1⁄8 teaspoon nutmeg pinch salt 3 tablespoons mild tasting extra virgin olive oil or a neutral vegetable oil 1⁄4 cup maple syrup, Grade B or dark amber 1⁄4 cup brown rice syrup, warmed until pourable (see note) 11⁄2 teaspoons pure vanilla extract 1⁄2 teaspoon almond extract (omit if nut allergies are a consideration) Position a rack in the middle of the oven and another rack above it, and preheat to 325 degrees. Line two baking sheets with parchment paper. Grind the oats in a blender or food processor until fine. Add the almonds and process until the mixture resembles coarse meal. Pour into a medium bowl, and add the rice flour, cinnamon, baking powder, nutmeg, and salt. Stir to distribute the ingredients. Whisk the oil, maple syrup, rice syrup, and vanilla and almond extracts in a small bowl until well blended. Pour into the dry mixture and stir. The batter will resemble soft, chunky peanut butter. Using an ordinary teaspoon (not a measuring spoon) scoop up scant half teaspoons of batter and drop onto the prepared baking sheets, leaving 4 inches between cookies. These cookies spread a lot. Bake for 11 to 12 minutes. Set the baking sheet on a rack and cool completely (this will take 6 to 7 minutes). The cookies will release easily from the paper when they are completely cool. Store the cookies in a tightly closed jar or tin for two days. These cookies freeze well.

We lived on these ages ago when we were vegetarians on a tight budget. The recipe came from a grocery store display. We'd break up the leftovers and add Mexican spices for burritos. * Exported from MasterCook * Surprise Burgers Recipe By : Rosauers recipe card Serving Size : 10 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups lentils 3 cups water 1 cup finely chopped onion 1 cup finely chopped carrots 2 cups whole wheat bread crumbs -- more if necessary 1 teaspoon garlic powder 1/2 teaspoon oregano -- * see note 1 egg 1/2 teaspoon salt 3 tablespoons butter, margarine, or oil cheese slices Wash lentils. Add water and bring to a boil. Lower heat and simmer about 15 minutes. Add onions and carrots. Cook 15 minutes or more until lentils and vegies are tender. Stir in bread crumbs, seasoning and egg. Drop lentils by rounded 1/3 cupfuls into hot oil. Flatten with pancake turner. Cook until firm and brown on both sides. Top with cheese slice and cook until cheese is melted. - - - - - - - - - - - - - - - - - - NOTES : * I add some sage and a little thyme...use whatever herbs you like for meatloaf.