Corn Bread #2 (Gluten-Free)

½ cup amaranth flour
½ cup tapioca flour
2 teaspoon arrowroot powder
2 teaspoon light, cold-pressed oil
½ cup water
1/3-2/3 cup extra flour for kneading
Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick.
Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to me...

½ cup dark brown sugar
¾ stick butter, softened, creamed
1 cup un-sulfured molasses
2 cups Gluten Free Flour Mix
½ teaspoon soda
1 ½ teaspoon ginger
½ teaspoon cinnamon
Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
1/3 cup buttermilk
1/3 cup milk 2%
1 egg
Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.

This recipe comes to us from Tom Van Deman.
Ingredients:
4 teaspoons flax meal
3 ½ teaspoons xanthan gum
1 cup water
1 teaspoon egg replacer (powdered form)
1 cup brown rice flour
1 teaspoons salt
½ cup sorghum or garfava flour
1 ½ teaspoon sugar
½ cup tapioca starch
2 packages dry gluten free yeast (~4 ½ teaspoons)
¼ cup stone ground corn meal
1 teaspoons cider vinegar
¾ cup potato starch [flour]
1 ¼ - 2 cups warm water (105F – 110F)
2/3 cup powdered milk (still in powder form)
Olive oil
Directions:
Prepare flax meal: Whisk flax meal and 1 cup water in a small saucepan. Bring to boil; simmer for about 5 minutes; stir occasionally. The mixture will become slightly thicker. Set aside.
Combine dry ingredien...

When I first set about to create agreat gluten-free English Muffin, I was initially worried that Iwouldn't have success since I did not own the so-called "bun"pans necessary to make nice, flat, traditional English Muffins. Never one to shy away from baking challenges, I let necessity be theproverbial mother of invention once more (something that has servedme well in this gluten free world!). I actually ended up simplyusing my trusty popover pans, and slicing each “popover” twice,to wind up with three English Muffins per popover. Bonus!

The results were exceptional: as one non-gluten-free friend told mewhen she sampled them, "I tried them cold; I tried them toasted;I tried them with jelly; I tried them plain - they were delicious anyway you cut 'em!" ... I'll take that as a rin...