Directions
1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
3. Slowly add dry ingredients to well blended wet ingredients.
4. Beat on medium/medium high speed for 4 minutes.
5. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
6. Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
7. Using a fork, tap indentations across the entire dough.
8. Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
9. Preheat oven to 425F.
10. Bake for 11-15 minutes or until the top is slightly browned.
11. It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
12. Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch.  But now I know better!  Kate Chan

UPDATED NOTE: (Jan. 2000  In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.

http://glutenfree.wordpress.com/2007/07/18/gf-wrap-sandwich-success/

Dump Cake

Mackenzie Prast

1 (21-ounce) can raspberry, apple, cherry or

peach pie filling (e.g. Wilderness)

1 (8-ounce) can crushed pineapple, with juice

1 box GF cake mic (e.g. Gluten Free Pantry

Cake & Cookie mix or Muffin & Scone Mix)

3/4 cup margarine or butter, melted

1/4 cup chopped pecans

Preheat oven to 350 degrees.  Spray a 9x13

baking pan with cooking spray.  Combine

pie filling and pineapple in the bottom of the

pan.  Mix thoroughly.  Pour dry cake mix

evenly over fruit.  Sprinkle with nuts if de-

sired.  Drizzle butter over top.   Bake about

1 hour, or until toothpick comes out clean

when inserted in center.  Serve with a dollop

of dessert topping.

Note:  After sprinkling the mix on the top of

the fruit mixture, do no stir.  The mix makes

a crunchy crust that is very tasty.

Hot Spinach and Artichoke Dip

Bernie Coley

1 (10-ounce) package frozen, chopped

spinach

1 (14-ounce) can artichoke hearts

5 ounces Boursin cheese (with shallots

and chives)

1 cup grated Parmesan cheese

1 (8-ounce) container sour cream

1/2 cup mayonnaise

Thaw spinach; drain well.  Drain and

quarter artichoke hears.  Mix together all

ingredients.  Spread mixture into greased

7x11-inch glass baking dish.  Bake at 350

degrees for 20 minutes (until bubbly and

lightly browned) in preheated oven.

Serve with bread, crackers or taco chips.

Cold Italian Pasta Salad

Anne Lagunes

DeBoles Rice Spirals

Wishbone Kraft Italian Dressing

Red tomatoes, cubed

Olives (black or green), sliced

Cook rice spirals; rinse in cold water; drain.

Mix in Italian dressing, tomatoes, and olives.

(More ingredients can be added.)  Chill.

Serve cold.

Crunchy Pea Salad

Helen Morris

1 (10-ounce) package frozen peas, thawed

1 cup diced celery

1/4 cup chopped cauliflower

1/4 cup diced green onion

1 cup cashew pieces

1/2 cup sour cream

1 cup Kraft Ranch salad dressing

6 slices bacon, crisp-cooked and crumbled

Combine all ingredients, saving some of the

bacon to sprinkle over the top.  Chill.

Corn Bread

Katy Schinske

2 cups yellow corn meal

2 tablespoons potato starch

2 tablespoons white sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons xanthan gum

1/2 teaspoon baking soda

1 teaspoon salt

2 egg whites, beaten until soft peaks form

2 egg yolks

1 cup milk

1/2 cup corn or vegetable oil

In a large bowl, mix together all the dry

ingredients.  In a small bowl, beat the

egg whites.  In a medium bowl, beat the

egg yolks, milk and oil; mix in with the

ingredients.  (A hand held mixer works

well.)  Fold egg whites into the corn meal

mixture.  Pour into greased 8x8x2-inch

baking pan.  Bake at 375 degrees for 20

minutes.  Let stand 5-10 minutes before

cutting.  After corn bread has cooled,

cover and use within a day or two, or

cover and refrigerate.

Lemon Delight

Keri Lenz (from Brinda Hines, Ft. Wayne, IN)

Crust

2 cups flour

2 sticks margarine, softened or melted

1 cup pecans, chopped

Mix ingredients together; press into a

9x13-inch pan.  Bake at 375 degrees for

15-20 minutes.  Cool.

Filling

2 cups powdered sugar

1 (8-ounce) package cream cheese

1 small package lemon instant pudding mix

3 cups milk

1 carton Cool Whip

Combine powdered sugar and cream cheese.

Chill 15 minutes, then spread over cooled

crust.  Whisk together pudding and milk.

Let set a few minutes to thicken.  Spread

over cream cheese mixture.  Spread

Cool Whip over the top.  Place twist of lemon

in center for garnish.

Bean N' Corn Salad

1 (16-ounce) can kidney beans, drained

1 can cut green beans, drained

1 can waxed beans, drained

1 can corn, drained

2 ribs of celery, sliced

1 medium green pepper, chopped

1 medium red pepper, chopped

1/2 cup sliced ripe olives

Green onions, diced.

Dressing

1 cup sugar

1 cup white vinegar

2 tablespoons vegetable oil

1/2 teaspoon ground mustard

1/4 teaspoon salt

Mix together and shake well.  Pour over

vegetables; cover and refrigerate overnight.

Sunny Vegetable Salad

Sheila Eisch

Salad

5 cups broccoli

5 cups cauliflower

2 cups shredded cheddar cheese

2/3 cup chopped red onion

1/2 cup raisins, optional

Dressing

1 cup Hellmann's mayonnaise

1/2 cup sugar

2 tablespoons cider or red wine vinegar

Pour dressing over salad; cover and refrig-

erate 1 hour.

Topping

6 bacon strips, cooked crisp and crumbled.

Sprinkle over the top of the salad.

Hot Chicken Dip

Kim Stilp

3 (9-ounce) cans canned chicken

1 can chopped water chesnuts

1/2 cup shredded Cheddar cheese

1/2 cup shredded Swiss cheese

1 cup bread cubes (e.g. Glutino bagels)

2 teaspoons lemon juice

1 cup mayonnaise (not Miracle Whip)

1 1/2 cups chopped celery

1 small package slivered almonds

Mix all ingredients in crock pot and heat for

at least 1 1/2 hours before serving.  Serve

with crackers.

Cold Bean Salad

Nancy Wobig

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can navy beans

1 can corn, drained

1 carrot chopped

1/2 small onion, chopped

1 stalk celery, diced

Red, yellow, and green peppers, chopped

Mix all the above together.

Dressing

1/2 cup sugar

1/2 cup vinegar

1/2 cup oil

Warm sugar, vinegar and oil together to dis-

solve the sugar.  Pour over vegetables; stir;

refrigerate.

Peanut Butter and Jelly Bars

The Mailand Family

1 cup shortening

1 cup white sugar

1 cup brown sugar

1 cup peanut butter

2 eggs

 2 1/2 cups any GF flour mix

2 teaspoons xanthan gum

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup chopped almonds

1 cup raspberry preserves

Cream the shortening.  Add sugars and

peanut butter; cream well.  Add unbeaten

eggs; beat well.  Mix flour, xanthan gum,

baking soda, and salt in a separate bowl;

gradually add to the wet ingredients.  Mix

well.  Add chopped almonds.  Spread

dough into a greased jelly roll pan and a

9-inch round pan.  Bake at 350 degrees for

about 18 minutes.  While bars are still warm,

spread 1 cup of raspberry preserves on top.