Foccaccia Bread

1 cup sorghum flour
1 cup tapioca starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 teaspoon sea salt
1 teaspoon dried minced onion
1/2 teaspoon garlic salt
1 tablespoon Italian seasoning

Put these dry ingredients into a bowl, and whisk them until they're combined. In a separate bowl, proof (put together and wait 5-10 mins to see if rising):

1 tablespoon instant yeast
1 1/4 cup warm water
a dash of sugar

Mix together:

4 tablespoons olive oil
1 egg
1/2 teaspoon red wine vinegar, or apple cider vinegar
1 tablespoon of honey

Stir everything up together. It should be a thick batter, like a cake batter. In a large casserole dish, preferably a 13 x 9 inch pan, drizzle a few teaspoons of oil into the bottom. Drop in the dough, and with a flat spatula, spread the dough to the edges. Sprinkle the top of the dough with more sea salt, some more Italian seasoning, and some parmesan cheese.

Let it rest in a warm oven for 20 minutes, and then turn the oven to 375. Continue baking for about 30 minutes, or until the top is golden and puffy. The oil from the bottom should be bubbling around the edges too.

You can slice these long and skinny to be breadsticks, or into squares or long rectangles that can be frozen and used for sandwiches.

This recipe came from here: http://glutenfreeinslc.blogspot.com/2009/11/gluten-free-herbed-focaccia.html

Gluten-free Banana Bread

I know there are lots of recipes for this but I wanted to record this version we tried last week. It turned out really good.

1 stick butter
3-4 bananas, mashed
2 C GF mix + 2 t xanthan gum
1 C sugar
1 C finely chopped pecans
2 eggs
2 t baking powder
1 t vanilla
1 small pkg instant vanilla jello pudding

Cream together butter and sugar. Add eggs, vanilla, and bananas. In a separate bowl mix GF mix, xanthan gum, baking powder and pudding. Add dry mix to wet and mix. Stir in pecans. Bake at 325 for 40-45 min or until baked through.