Hi everyone

The topic of gluten-free bread comes up regularly on this forum, and I happened to stumble upon this recipe from Dan Lepard on the Guardian UK website:

http://www.guardian.co.uk/lifeandstyle/2009/may/23/baking-white-bread

Seems like he uses a combination of soya flour, potato starch, cornflour, psyllium husk powder and xanthan gum in place of wheat flour.

Though it may be useful for those with wheat allergies out there.

I just received my copy of Bread Matters by Andrew Whitely through Amazon's UK site.  It has a lot of info in it about modern bread that I was unaware of (modern being the factory-produced stuff), but the info on gluten-free baking might be the most helpful info in the book for a lot of people.  He has a list of all the available ingredients that make up the bulk of g-f bread, with their pros, cons, nutritive value, how to use them, caveats, etc.  He also has a few bread recipes, pizza dough, and cakes too.  I am fortunate that I don't need to eat gluten-free bread, and I never intend to make it, but I found it interesting nonetheless.  He also has a recipe for Arkatena bread, which is a chickpea-sourdough-fermented wheat bread with fennel seeds from Cyprus that sounds intriguing. 

SOL

I think these cookies are really wonderful

Ingredients

3 oz. (3 squares, 85 g) unsweetened chocolate

1 lb. (454 g) sifted confectioners’ sugar

1 tsp (5 ml) vanilla extract

I found a recipe for Chinese Almond cookies in a 1914 cookbook.

I think this is one of the best versions I have ever tried; they are made with rice flour and have a nice sandy texture. They are also gluten-free and dairy-free

Ingredients

2 cups (320 g) rice flour + a little extra to form the cookies