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Hi, I was just reading your post, I dont' know of any but if you find one, hope you'll share, I'm a bread lover, I have tried several with different flours, not gluten free, but couldn't find anything, I like. Its hard especially when you really like bread.

Look for "Rad" on the friend list, he knows a lot about Gluten free recipes.

I use brown rice bread or tortillas instead of regular bread. The magazine "Living Without" has lots of great gluten free recipes.It has an index in the back of the magazine for each issue that shows flour substitutions.

Here are several gluten free recipes....

Breathtaking Black Bean-Avocado Soup

1 Tbsp olive oil

1 red onion, small dice

4-6 cloves garlic

1/2 tsp coriander

1 heaping tablespoon whole cumin seeds, crushed using mortar and pestle (or a knife in my case since I don't have m & p

1 tablespoon chipotle chili powder (I only had an assortment of dried peppers from Mexico and just crumbled some of them in- not a tablespoon's worth)

1-2 cinnamon sticks

1 tsp salt

1 Tbsp unrefined sugar

1 medium bunch coarsely chopped cilantro

4-6 medium tomatoes, seeded and coarsely chopped (I used romas)

3 cans black beans, drained

4 cups vegetable broth (I had my own frozen but any kind that is not too salty will work)

2 avocados, cubed

Juice from one lime

Fresh ground pepper to taste

In a heavy bottomed soup pot, saute onion until soft, about 5-7 minutes. Add garlic, cumin, chipotle pepper, cinnamon, salt, sugar, and half the cilantro. Saute an additional 2-3 minutes, until very fragrant, stirring often. Add tomatoes and beans. Saute an additional 2-3 minutes. Add stock and bring to a boll. Simmer for 10-15 minutes. For best results and creamier soup, blend the soup using a hand held blender. (Take out the cinnamon sticks first!!!) Add avocado and lime juice. Season with pepper to taste.

I made the soup on Saturday and reheated it on Sunday. I have also frozen it.

Sweet Potato Quesadillas (Moosewood Restaurant Cooks at Home)

1 1/2 cups finely chopped onion

2 garlic cloves, minced

3 tablespoons olive oil

4 cups shredded yams (I use jewel yams, even though the recipe calls for sweet potatoes; the yams seem to have more flavor)

1/2 tsp dried oregano

1 tsp chili powder (again I used the dried chili peppers that I had.)

2 tsp ground cumin

generous pinch of cayenne (I did not have any to add.)

salt and ground pepper to taste

1 cup shredded sharp cheddar cheese

8 tortillas (8-10 inch) I used spelt tortillas for the wheat avoiders but have made them with white flour, whole wheat flour, and sprouted wheat tortillas- all work fine. For those completely gluten intolerant, rice tortillas work fine; however, they do not store well.

Saute the onions and garlic in oil until onions are translucent. Add the shredded yams, oregano, cumin, chili powder, and cayenne and a small amount of water so that everything does not stick. Cover and cook until the yams are soft and cooked, about 10-15 minutes. Add salt and pepper to taste. Remove from heat. For each tortilla use about 1/8 of the yam mixture and cheese. Spread the filling on one half the tortilla and then add cheese. Fold over.

Heat a nonstick frying pan to medium heat. Place two folded tortillas in heated pan flat edges together. Cook on one side for about 2-3 minutes and turn and cook 2-3 minutes more until they are nicely browned and the cheese is melted. Keep warm in the oven if serving them hot. They are good hot, warm, room temperature, cold, etc.

I cannot remember if I have ever frozen them.

Spinach cakes (or balls)

1 small onion Oven 375 degrees

1 pkg. frozen chopped spinach, thawed

1 cup bread crumbs (rice bread works fine)

1/2 cup parmesan cheese

1 egg

1/4 tsp nutmeg

salt and pepper to taste

The above makes a bout twelve 3” cakes or balls. You can easily multiple the recipe (I’ve made seven times this amount.) They are tasty hot or at room temperature, and they freeze well and travel well as finger food.

Saute the onions until soft; add nutmeg, salt, and pepper. Add spinach (make sure it’s well squeezed) and cook briefly until the spinach is warmed and well distributed.

In a mixing bowl combine the bread crumbs and cheese. Add the spinach mixture and the egg. Mix thoroughly. Form into 3 “ patties or 1” diameter balls. Arrange on oiled pan. Bake 8 minutes on first side, turn, bake 5-8 minutes or until well browned on the other side. Remove from pan and serve!

Mseto (spinach stew)

I large onion

2 Tbsp vegetable oil

2 pkgs frozen chopped spinach (cooked) or 2 bunches of fresh spinach, chopped and cooked

2 large tomatoes, chopped

1 tsp mixed spices (curry, Mexican, etc.)

1 cup water

1/4 tsp black pepper

Cayenne or chili powder to taste

1/2 cup unsalted peanut butter

salt to taste

In a large saucepan saute onions in vegetable oil until they are soft and translucent. Add spices, and cook 3 minutes. Add spinach, tomatoes, and water, and cook for 15 minutes. Add peanut butter, mix well, and cook for five more minutes. Serve over couscous or rice.

Brownies

350 degrees. 8 x 8 buttered baking pan

3/4 Bob’s Red Mill gluten free flour

3 eggs

3 ounces dark chocolate flour

6 ounces butter

1 1/2 tsp. vanilla

1 cup sugar (I have reduced this from 1 1/2 cups; it could probably be reduced further)

1/2 cup walnut pieces (optional)

1/4 tsp. salt

1/4 tsp. baking powder

Melt butter and chocolate in small saucepan and mix well. Transfer to a large mixing bowl. Stir flour, salt, and baking powder together in a small bowl. Add sugar, eggs, and vanilla to butter-chocolate mixture; mix well. Ad flour mixture; mix till dry ingredients are incorporated. Pour into pan and bake for about 35-40 minutes until it looks “set” in the center. Remove from oven and loosen edges with a thin knife. Cool for 15 minutes, then cut brownies and set on cookie tray to cool completely. Watch when cutting them as they have a slight tendency to break.

Chocolate or chocolate chip cookies

1/2 cup butter

1/4 cup light brown sugar

1/4 cup white sugar

1 1/2 cups Pamela’s gluten free flour (Pamela’s baking and pancake mix)

1 large egg

1 tsp. vanilla

2 oz chocolate (for chocolate cookies)

1/1/2 cups chocolate chips (for chocolate chip cookies)

1/2 cup chopped walnuts (optional)

350 degrees

Soften butter, add sugar, eggs, and vanilla; beat together (hand or low speed on mixer.) Add remaining ingredients and mix well. Place Tbsp scoop of dough on lightly buttered cookie sheet. (Leave space- these spread.) Flatten. Bake for 15 min or until edges begin to brown. Let them cool on cookie sheet for a few minutes; then remove them with a spatula to a wire rack.

Chocolate Mousse

10 oz. dark chocolate (more than 50% cocoa butter), finely chopped

4-6 Tbsp maple syrup

1/2 cup strong coffee or orange juice

2 tsp vanilla

1/4 cup almond milk

1 package tofu (firm or extra firm)

Melt chocolate over low heat in double boiler or bowl in saucepan. Mix together maple syrup, coffee or orange juice, vanilla, and almond milk. Blend tofu in food processor until creamy. Add the melted chocolate and the liquid mixture and blend until everything is evenly mixed. Chill in refrigerator for one hour before serving.

Simple and yummy!

More recipes....
I make this all the time in the crockpot- (so easy and yummy!)

Mexican Soup

1 lb. boneless chicken (cooked and cut- up) or gr beef or shrimp or sausage

1 can red kidney beans (washed and drained)
1 can green chiles
1 packet of taco mix
1 can diced tomotoes (don't drain)
frozen corn
1 cup salsa

cook about 8 hours on low or 4-5 hours on high in crock pot

can add fresh vegies- zucchini, gr or red pepper, etc about 15 mins before done

Sticky Chicken Drumsticks

olive oil, to drizzle
10 chicken drumsticks
sea salt and pepper
for the glaze:
6 T honey
3 T fish sauce
4 tsp tamari (gluten-free) sauce
juice of 1 1/2 lemons
3 T rice wine vinegar
4 tsp sesame oil

Heat oven to 400 degrees. Lightly oil large baking dish. season the chicken with salt & pepper and arrange in dish in single layer. Drizzle over a little olive oil and bake in oven for 20 mins

Prepare the glaze. Mix all ingred together in small bowl.

Take chicken out of oven and pour over glaze to coat each drumstick. Return to oven and bake for another 20-30 mins, turning several times, until chicken is tender and nicley glazed.

Let chicken rest for a few mins before serving. Good with brown rice.