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This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!! Marias Bread Flour Mix (makes 9 cups = 3 loaves). 2 cups garfava or garbanzo-bean flour 1 cup sorghum flour 2 ¼ cups tapioca flour 2 ¼ cups arrowroot flour (starch) 1 cup rice flour 1 tablespoon potato starch 2 tablespoons potato flour 2 tablespoons xanthan gum 2 packages gelatin (unflavored) ¼ cup sugar 1 ½ teaspoon salt Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments. Marias Real gluten-free Light Wheat Bread: Mixing time: 15 minutes Rising time: 20 minutes Baking time 45 minutes Grease an 8 ¼ x 4 ¼ bread pan with lard. Preheat oven to 375F In a large mixing bowl place: 2 eggs 2 Tablespoons canola or olive oil 1 teaspoon apple cider vinegar Dissolve: 1 ½ tablespoons of honey in 1 ¼ cup very warm water and set aside. In a bowl stir together: 3 cups Marias Bread Flour Mix 2 teaspoons yeast 1 teaspoon baking powder 1/8 teaspoon citric acid. Beat the egg mixture at high speed until foamy. Add the water and honey mixture to the egg mixture and beat until it becomes foamy again. Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup). After the flour mix is added turn the mixer to high speed and beat for about 3 minutes. The texture should be like cake batter. If it is too thick, add one tablespoon of warm water at a time until it is the right consistency. Spoon it immediately into the prepared pan and carefully smooth the top. Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven). Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes). Bake for about 45 minutes at 375F. Brush the top with oil when it comes out of the oven and let it totally cool on the rack. Store it in a plastic bag or an airtight container. If you cannot eat all of it in 4-5 days it freezes well.

This recipe comes to us from Tom Van Deman. Ingredients: 1 1/8 cup Chickpea flour also called Garbanzo bean flour 1 cup cornstarch 1 cup + 1 Tablespoon tapioca flour 3 ½ teaspoons xanthan gum 1 ½ teaspoon salt 3 Tablespoons brown sugar ¼ teaspoon crÈme of tartar 3 eggs, lightly beaten 1 1/8 cup warm water 3 Tablespoons vegetable oil 2 ¼ teaspoons active dry yeast Bread Machine Directions Combine all of the dry ingredients in a medium size bowl except for the yeast. Mix dry ingredients thoroughly with wire whisk. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and thoroughly mix with wire whisk. Pour the liquid ingredients into your bread machine bowl. Immediately spoon in your dry mixed ingredients on top of the wet ingredients to make a mound in the center but covering all of the wet ingredients. With a spoon or spatula make a small depression in top of your dry ingredients (must be dry for the yeast) and immediately spoon in your yeast. Place your bread machine pan in the machine correctly and turn the machine to regular wheat bread cycle and turn on machine (This dough will need two kneadings in order to get its content to proper consistency). Do not add any more liquids or flour. The dough will form a sticky ball. With a spatula scrape down the sides of machine bowl to make sure all of the dry ingredients get into the dough ball. On the rise cycle use your spatula that is wet to smooth the top of the loaf, if desired. Bake the bread using the medium crust setting. When finished turn the loaf out onto your wire rack and allow bread to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice while hot.) Slice the bread thin with a serrated bread knife or electric knife and enjoy. Oven Directions Turn your oven to 375F. Combine all of the dry ingredients in a medium size bowl or your mixer bowl including the yeast. Mix thoroughly on medium or low setting. Mix together the lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are mixed. Pour wet ingredients into the dry ingredients and mix with your mixer on medium speed (Use paddle or dough hook). When sticky ball forms scrape sides to get all of the flours and ingredients mixed together and continue to mix for about 1 minute more. Scrape into a 9 x 5-inch lightly greased loaf pan. Cover with plastic wrap, set in non drafty warm place and let rise until at least double size (approximately 45 to 60 minutes). Remove plastic wrap and pace pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon. Turn the loaf out onto your wire rack and allow loaf to cool or you can slice it while hot (Do not squeeze the loaf too tightly while holding it to slice when hot).

Celiac.com 12/06/2005 - Alek Komarnitsky from Lafayette, CO (USA) has had thousands of Christmas lights on his house for the enjoyment of friends and neighbors since 2000. In 2002, he added a webcam and webcontrol, so people on the Internet could not only view his lights, but turn them on & off and see the results on their computer screen via the Christmas webcam. It got increasingly popular each year, and in 2004, a media frenzy erupted over it and the story went around the world on the Internet, in print, on radio, and on TV - one of the more entertaining segments was when Denver ABC-7 took him up in their helicopter for a live report on the 6:00 News of the blinking lights. There was only one problem - it was all a fun little Christmas hoax. The lights were real, but a sequence of still images were used to provide the illusion that people were changing them. Aleks wife was changing the lights when the chopper was overhead, but the rest of the time they never changed! Concerned that his prank had gotten out of hand, Alek approached the Wall Street Journal to fess up and High Tech Holiday Light Display Draws Everyone But the Skeptics revealed the hoax after Christmas. Needless to say, the media howled over this change of events, and another round of international publicity ensued as people around the world got a good post-holiday chuckle. For 2005, Alek suggests a headline of High Tech Holiday Display Says Bring on the Skeptics! With improved technology available, he has three (real) ChristmasCams (three more than last year!) providing real-time views of his 26,000 Christmas Lights. And using X10 power line control technology, people on the Internet really can them on and off this year. He adds Ill be sure to have it operational on Christmas Eve so web surfers can look for Santa, but realistically, I doubt well get a picture of Rudolph landing on my roof .... but HEY, you never know! Aleks children - Dirk and Kyle While www.komar.org has always been free to Internet surfers around the world, Alek encourages those people who enjoy the Christmas lights show to consider making a direct contribution to the CFCR. Aleks two sons have celiac disease, so this cause is important to him. Individuals and companies that donate are listed on the high traffic web site for Christmas lights fans around the world to see. And in keeping with Aleks whimsical nature, he has donated the Christmas Lights Webcam that Fooled the World to the CFCR. There actually was a webcam last year, since as the media showed up at his house in droves, he figured he should put something up in the tree across the street to make it look like there was one. So he a cobbled together a contraption of a Christmas slide projector ($10), a half a roll of duct tape ($2), and ended up fooling the world - PRICELESS! The CFCR plans to have an eBay auction in December of this well constructed piece of history - again, 100% of proceeds for Celiac Research. So for those that missed out on the $28,000 Virgin Mary French Toast, get ready for the eBay auction of the The Christmas Lights Webcam that Fooled the World. Make a donation at the University of Marylands Center for Celiac Disease Research And be sure to say For Christmas Lights when make your donation.

This recipe comes to us from Nancy Garniez. Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following: ½ cup rice flour ½ cup corn meal ¼ cup each sweet potato flour, soy flour, and peanut flour ½ teaspoon xanthan gum ¼ to ½ cup vanilla sugar (i.e., sugar from a canister in which a vanilla bean or two is in residence) 1 ½ teaspoon salt (optional) 2 teaspoons ground cinnamon 1 ½ teaspoon baking soda 3 teaspoons baking powder Blend. Stop. Add 4 large eggs and ¼ c. maple syrup mixed with ¼ c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing.