Wow, the first time I ever made this lovely French Bread, it brought back memories of my mom's homemade French Bread.  This bread is wonderful on it's own, made into grill cheese, french toast, or served like bruschetta.  I made a some changes to the original recipe, but for the original please check this post at Recipe Zaar, a big thank you to Ashley!   Here is how I made this wonderful bread:
1 cup white rice flour
1 cup tapioca starch
1/2 cup brown rice flour
1/2 cup potato starch flour
3 tsp. Xanthan Gum
1 Tblsp. honey
1 1/2 cups warm water
1 1/2 Tblsp. Traditional Yeast
2 Tblsp. melted butter
3 large eggs
1 Tblsp. Apple Cider Vinegar
In a four cup measuring cup, add warm water and honey, stirring to dissolve.  Add in the yeast, cover with a towel and set aside to foam up.
In a small bowl, whisk up the eggs till frothy, add in the vinegar and melted butter, whisking well.
In a stand mixer, combine the dry ingredients, whisking to combine.  Once the yeast is foamy, add in the egg mixture, stirring to combine.  Pour into the dry ingredients, and using the paddle attachment mix on low to medium speed until combined, scraping down the sides as necessary.  Then turn up the speed to high and beat 2 minutes.  The batter will be very sticky.
Line your french bread pans with parchment paper, and scoop out the bread dough, spreading evenly in the pan to create a long bread shape.

Cover with a damp towel, then add a dry towel on top, allow to rise about 30-40 minutes.
Using a knife dipped in water, cut into the dough three times diagonally, then bake in a preheated 400 degree oven 40-45 minutes.  Remove from the pans, allowing to cool on a wire rack.

This was a recipe I wanted to play around with, after a nice long walk in our winter weather:
We did get about 8 inches of snow, the pond is still quite frozen, and although the snow is starting to melt, they are saying more is on the way.  We could not resist going for a walk, it was so good to see the sun shining!
This recipe is very loosely based on this Cinnamon Roll Recipe, for the original, you can find it here.  I played around with the flours, and realized this could become a very versatile dough, whether sweetened, savory, made into buns, or even bread.  I also used my stand mixer for this recipe, but this could certainly be done by hand.  These rolls have a lovely soft texture, but next time I make them, I will double the recipe and roll the dough out thicker to get a larger bun.   So this is what I did, which made 18 rolls:
2/3 cup Soy Milk
1 Tblsp. honey
1 Tblsp. yeast
1 large egg
2 Tblsp. butter
1/4 cup grapeseed oil (canola would work too)
1/4 cup Potato starch
1/4 cup Sorghum flour
1/4 cup White Rice flour
3/4 cup Cornstarch
1/4 tsp. Baking Soda
2 tsp. Baking Powder
2 rounded tsp. Xanthan Gum
1/4 tsp. salt
1 Tblsp. melted butter (to brush on top of the rolls)
extra flour for rolling, I used Sweet Rice Flour
In a glass measuring cup, heat up the soy milk in the microwave on high, about 30 seconds, until warm.  Add in the honey, stirring to dissolve and pour over the yeast, covering with a towel to become activated and foamy.  Turn on the oven to a temperature of 200 degrees to warm up.  After 15 minutes, turn the oven off.
Using a stand mixer, and the whip attachment, whip the egg until light and frothy, on medium high speed - about 4 minutes.  Meanwhile, in a bowl combine the flours, baking soda, xanthan gum and salt, whisking to combine and set aside.
Once the egg is nice and frothy, add in two tablespoons of butter, turning up the speed to incorporate.  Then add in the grapeseed oil, mixing until combined.  Turn down the speed to low, and add in the now activated yeast, mixing until combined.  Remove whip paddle, and attach the dough hook.  Turn back on low speed, and gradually add in the flours, scraping down the sides two or three times, and mixing until the dough has formed.
Turn the dough out onto lightly floured parchment paper (I used sweet rice flour).
Cover with another layer of parchment paper and roll out to about 1/4 inch thickness.
I just used a glass that I kept dipping into sweet rice flour, and cut out the dough.  Then I would roll the extra dough back into a ball, roll out, and keep cutting out the shapes until the dough is used up.  Place onto a parchment lined baking sheet, and lightly brush the tops with melted butter.
Place the rolls into the warmed oven, to raise for one hour.  Once raised, turn the oven to 350 degrees and bake for about 15 to 20 minutes or until golden.

I have yet another wonderful new cook book - it is called GLUTEN - FREE ITALIAN, by Jacqueline Mallorca.  I ordered this lovely cook book here.  Upon reading through some of the recipes, the first one I wanted to make was Jacqueline's Italian-Style Baguettes.  Remember what really good quality bakery white bread tastes like toasted? This is what I was looking for in this recipe.  Also, with the idea of making Crostini appetizers.  Wow.  This bread is mighty delicious, and guess what?  It is super easy to make, plus, No yeast!  After it had cooled, I cut off a slice just to try, before grilling.  So soft, and delicious.  This bread would also be lovely with a hearty stew, chili, or soups.  I am sure it would make lovely french toast too.
What intrigued me about this recipe is that it calls for Sparkling water.  After using Soda water in Tyler Florence's Fish and Chip recipe, which was  a huge success, I knew this would be the first recipe to make.
For Crostini's and Brushetta, Jacqueline recommends brushing each slice with olive oil, then grilling in a heavy skillet or grill pan.  I added minced garlic to my olive oil, and for a topping I used my Roasted Herb Cherry Tomato recipe with a couple of modifications - adding roasted garlic, and shallots to the recipe.  Then I mashed the tomato dish all together, spread it on the grilled crostini, and topped with crumbled feta cheese - ohh yummm.

What I also love about this cook book, aside from being Italian influenced, is the many different pasta, breads, and dessert recipes. On page 192 there is a recipe for Crispy Ladyfingers, then on page 195 Tiramisu, oh wow, can't wait to try out some of these other recipes.
The only thing I found wanting in this cook book, was more pictures of the fabulous sounding food.  Having said that, I am eager to try more of Jacqueline's recipes, and I will be sure to keep everyone posted. Oh, just turned the page and found this tempting recipe: how about Rice flour crepes for Cannelloni?  With wonderful fillings, I think I will be making this next.

This is another favorite old classic that I cannot remember where the original recipe came from.  I used to make this loaf all the time growing up.  It easily converts to gluten free, another tasty snacking bread, or to have with afternoon tea.  I am sure it would easily work with other gluten free flour combination's as well. I also cut back on the sugar amount - original recipe calls for 3/4 of a cup brown sugar - I found 2/3 of a cup was sweet enough as dates are naturally quite sweet.
1 1/2 cups chopped dates
3/4 cup boiling water
1 tsp. baking soda
pinch of salt
2/3 cup packed brown sugar
1 Tblsp. butter
1 Tblsp. vanilla
1 large egg, whisked well
1/2 cup Sorghum Flour
1/2 cup Brown Rice Flour
1/2 cup Cornstarch
1/4 cup Tapioca Starch
1 tsp. Xanthan Gum
1/2-2/3 cup chopped walnuts
Preheat the oven to 350 degrees, generously grease a loaf pan and add a sprinkling of sweet rice flour to the pan, distributing on bottoms and sides evenly.
Add the boiling water to the chopped dates, salt, and baking soda, stir until combined and set aside.
In another bowl, whisk the flours and Xanthan gum, until mixed thoroughly.  In a small bowl, whisk up the egg until frothy.  Meanwhile, chop up the walnuts.  Then add the brown sugar and vanilla  to the date mixture, stirring until the sugar is dissolved.  By now the date mixture should have cooled somewhat, slowly drizzle in the egg, stirring well, until combined.  Add the date mixture to the flours and stir until just combined.  Fold in the chopped walnuts.
Spread evenly in the prepared loaf pan and bake about 55-60 minutes.  Turn out onto a wire rack to cool.

These muffins are fabulous!  The inspiration for this recipe came from the kitchen of Kathy, of the blog  Mennonite Girls Can Cook - please check their recipe for the original.  These muffins make a great breakfast, or snack.  We are doing a day trip to Salt Spring Island, so I wanted to pack something easy, and these muffins are a winner.  At first I was a bit intimidated looking at their recipe in terms of converting it to gluten free, but it was easy, and so tasty.  Thanks Kathy from the Mennonite Girls Can Cook!
1/2 cup Cornstarch
1/2 cup Tapioca Starch
1/2 cup Sorghum Flour
1/2 cup Sweet Rice Flour
1 Tblsp. Gluten Free Baking Powder
1 rounded tsp. Xanthan Gum
2 eggs, whipped
1/2 cup soy milk (or any milk)
1/4 cup grapeseed oil
7 Tblsp. Tomato sauce
1/2 cup very finely diced onion
1 finely minced garlic clove
2/3 cup  finely diced ham
1 1/4 cups shredded cheddar cheese
1 tsp. ground fennel, dried basil
1/2 tsp. oregano
salt and pepper
Heat a frying pan on low to medium heat with a little drizzle of olive oil.  Add in the onions and garlic, sauteing until translucent.  Then add in the diced ham and seasonings, sauteing another 3 minutes or so.  Add in the tomato sauce, and simmer 3-4 minutes, removing from heat to cool.
In a mixing bowl, combine the flours, Baking Powder and Xanthan gum.  In a smaller bowl, whisk up the eggs really well, adding in the milk and oil, whisking to combine.  Add the egg mixture to the flour mixture, begin stirring, then add in the tomato sauce mixture, stirring to combine.  Mix in the cheese, and drop by large spoonfuls into oiled muffin tins.
Bake at 350 degrees about 25-30 minutes. This recipe makes one dozen muffins.

After seeing The Pioneer Woman’s Post on Foccacia Bread, it started to give me some ideas using Gluten Free Pizza Dough – recipe from Mary at the Gluten Free Cookng School.  I did make some changes to the original recipe – but for the originals – please check out these sites.  This was sooo good, chewy and crunchy - great texture, and any flavorings could be used.
1 Tblsp. Yeast
1 cup soy milk with 1/3 cup water
1 rounded tsp. Honey
½ cup Sorghum flour, and add ½ cup Tapioca starch to make 1 cup
1/3 cup Tapioca Starch
1 cup Cornstarch flour
½ tsp each: Fennel, Rosemary, Garlic Powder, Oregano, Basil, Italian Seasoning
½ cup grated Parmesan Cheese
2 tsp. Grapeseed Oil
2 Tsp. Apple Cider Vinegar
16-18 Sun Dried Tomatoes (in oil) chopped fine
1 large red onion, quartered then finely sliced
Salt and fresh Cracked pepper
Heat the milk and water till warm, then add the honey stirring to dissolve.  Add in the yeast, set aside to proof.
In a large bowl while mix up the flours, seasonings and Parmesan cheese.
Meanwhile, use a large baking sheet, line with parchment paper that has been lightly oiled.  Once the yeast has proofed, add in the oil and vinegar, stirring to combine.  Then add to the dry ingredients, mixing until incorporated.  Transfer to the parchment lined baking sheet, and using a spatula dipped in water, spread out to the edges of the pan.

Then heat up a pan on medium heat, with a few drizzles of olive oil.  Add in the red onions sauteing to caramelize, then transfer to a bowl to cool a bit.  Scatter the diced sun dried tomatoes through out the foccacia dough, pressing down into the dough.  Then scatter on the caramelized onions, again pressing into the dough.  Sprinkle the top with salt, and fresh cracked pepper.  Bake in a 400 degree oven, for about 12 minutes
Next time I will use Fresh Rosemary and Basil, what about a pesto mixed into the dough?  Endless possibilities!  Oh, and the next day re-heated with a sprinkling of soft goat cheese, heaven.

This was easy to make, and a tasty snacking bread.  Also great for breakfast too.  This was not the greatest picture, I still struggle with learning how to use a camera...some days the pictures work out ok, then other days, I ask myself "what am I doing with this camera?"  Oh well, one day it will come together, I hope!

1 cup Sorghum flour
1/2 cup Brown rice flour
1/2 cup cornstarch
3/4 tsp. Baking Soda
1 tsp. gluten free Baking Powder
1 tsp. Xanthan gum
1 tsp. cinnamon, and ground ginger
1/4 tsp. ground cloves
3/4 cup honey
2 eggs, beaten well
4 Tblsp. melted butter
one 398 ml. can of pure pumpkin
2/3 cup raisins

Preheat the oven to 350 degrees, lightly grease and flour a loaf pan.
In a medium sized bowl, whisk together all of the dry ingredients.  In a separate bowl, beat the eggs well, adding in the pumpkin, butter, and honey.  Mix well to combine.  Add the wet ingredients to the dry, mixing well to incorporate.  Fold in the raisins, and pour batter into the prepared loaf pan, smoothing out the top and edges with a spatula.  Bake 1 hour.  Turn onto a wire rack, and cool completely before slicing.

I have mentioned before that we are having an unusual summer.  June through to Aug 10th was pretty much not summer.  Just the occasional warm day, but more times than not, overcast and foggy.  Then by mid August  we were in a complete heat wave.  My garden is shriveling up.  Then back to fog.  Such an inconsistent summer!
Needless to say, we went back to cooking everything on the BBQ.  Any baking or use of the oven, I try to do early in the morning, as with this new Pita Bread Recipe.
This is a wonderful recipe I found on GroupRecipes.com, I did not change anything as I am new to Pita bread, this was my first time having it.  We had guests who said it was quite similar to regular gluten Pita Bread, which always puts a smile on my face to hear that.  I will say in making this recipe, the dough was very sticky, so I liberally floured my work surface with Sweet Rice Flour, and rather than rolling out the dough, I just used my hands to shape the dough into rounds - keeping them well floured.

It was a bit tricky slicing them open to create a pocket, so what we did was slice them in half, spreading on our goodies and eating them with a knife and fork.  We had a Vegetarian Kebab, and a Turkey Meatball Kebab - both of which had been marinating in my Homemade BBQ Sauce.

We also served these pita kebabs with the oh so good Feta Sauce:

This really was a lovely meal, worth checking out the Pita Bread Recipe at grouprecipes.com