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

You can go to Celiac.com and get recipes but they will have sugar, substitute honey or other. I do not use artifical sweetners myself. Or you can type in that specific restriction, like wheat sugar yeast free recipes in search window and get recipes. Go to Pecanbread.com and get some recipes. I am on a special diet for the colon, and cannot use grains, sugar, yeast. So I am on the Specified Carbohydrate Diet for it, and am doing fine. Type that in search window and get more info. Or go to Amazon. com and type in Breaking the Vicious Cycle by Elaine Gottschall and read the reviews. Or type in Specified Carbohydrate Diet recipes in your search window and get recipes. Or email me, and I can help. I have lots of recipes and helps. I also am from Minn. 47 yr. ago....so know how they eat there. My siblings all live there still. Darlene

I realize that this is a very old thread, but here is some information on oats. My wife has celiac disease and was not able to eat oat meal. However, recently she tried some certified gluten free oats and has had no problem whatsoever with them. Apparently, most oats on the market (such as Quaker) have some cross contamination with gluten-containing grains, but there are some oats that are free of cross contamination. There are at least two companies in Wyoming who sell such products.

http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself