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I will try to work up the courage to make these recipes. I bought a gluten free bread mix....we'll see how that goes THEN if I can make that....I'll try stuff from scratch!

Ruchie, if it's a yeast bread you're making don't use all the water or milk the mix calls for at first (you can later add a tablespoon at a time if you need it)......you want the dough to be like a thick frosting and beat it as long as you can with a mixer or by hand to incorporate air into the mixture. Also have all ingredients at room temperature. If you have them, or can buy cheap (like at the 99cent store--but not disposables) use small loaf pans as well. GF yeast bread likes smaller pans and not to be to runny or it will fall. All this has been learned from experience as a beginner. As you get more advanced you can experiment to your heart's content. The key is to have a success...if you have to many failures it will turn you off from GF baking. Kandee

Thank you SOOOO much for the recipes. Wish you lived closer....we could cook together!

Thanks again...hope you're feeling GREAT! P.S. How are your sunnies?

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