Gluten Free Recipes

After reading all these comments, it occurred to me that the recipe referred to is similar to one I have used for GF bagels. I have found the recipe quite forgiving. I use club soda. Once I added the club soda with the wet ingredients and it worked out fine. Another time I forgot to add the baking powder and the bagels were even better. They didn't rise as much but they were quite chewy with lots of holes, rather like Italian Chiabbata bread. I have never tried to make it in a bread pan as I use the yeast based white bread I posted to this list last week. I did try to make them in tuna cans, but they were under baked. I have never had a problem when I pipe the dough onto an ungreased cookie sheet, either as hot dog buns, bagels or bread sticks. I've even sprinkled the dough with cinnamon sugar to make breakfast bread sticks. Based on my last "mistake" I no longer use the Baking Powder when I make bagels. The recipe I use is as follows: Glutenfree rolls Preheat oven to 400 degrees. Ingredients: 1/2 cup brown or white rice flour 2/3 cup tapioca flour 1/3 cup potato starch 2 tsp. xanthan gum 2 tsp. baking powder (omit for bagels) 1/2 tsp. salt 1 egg 1/3 cup oil 1/2 cup CF milk (I use TJ's Soy Good mixed with tap water) 1/3 cup sparkling water (I use club soda) Mix dry ingredients and wet ingredients separately except for the sparkling water. Combine dry and wet in a heavy-duty mixer. When batter is well combined, add the sparkling water. The texture of the batter should be rather thick. Make sure not to form them too high, because it will rise quite a bit on its own. Bake for 20-25 minutes until golden brown. When it comes out of the oven, the crust is fairly hard, but once it cools, it softens up. -Gina