(from http://www.celiac.com/recipes.html)

Soft White Bread
This recipes comes to us from Kathy Scholz.

In a small bowl combine:
1/2 cup warm water
2 teaspoons sugar
4 teaspoons dry yeast granules
Set aside and let stand for 15 minutes

2 cups white rice flour
2 cups tapioca flour
1/4 cup sugar
4 teaspoons xanthan gum
2/3 cup dry milk
1 1/2 teaspoons salt
Combine the above six ingredients in a large bowl (use largest mixing bowl).

1 1/2 cups water
4 tablespoons melted butter or oil
1 teaspoon g/f vinegar
3 eggs

Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves.

Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4" across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.

Sandwich Buns/Pizza Shells/Cinnamon Rolls
This recipe comes to us from the Denver Metro Chapter of CSA/USA's High Altitude Gluten-Free Cookbook.

GF All Purpose Flour mixture:
4 cup brown rice flour
1 1/2 cup Sweet rice flour (at Asian markets)
1 cup Tapioca starch flour
1 cup Rice polish (Ener-g food at health food stores)
1 tablespoon of Guar gum (health food stores)

Whisk all ingredients together. Make large batches and store in Ziplock bags in freezer.

Sandwich Buns/Pizza Shells/Cinnamon Rolls

2 teaspoon sugar
1 3/4 c. lukewarm water
3 large eggs
1/4 c. butter or margarine (not low fat substitute)
1 1/4 c. water (yes, an other l 1/4c of water)
1 tsp. GF vinegar (I use Heinz)
1/3 c. sugar, less the 2 tsp. above
1 1/2 teaspoon salt
2/3 c. nonfat dry milk
2 c. rice flour (can be white or brown or 1/2and 1/2)
2 c. tapioca flour
3 1/2 teaspoon Xanthan gum
2 package active dry yeast (1 1/2T)

Dissolve the 2 teaspoon sugar in the 1 3/4c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 1/4c. cool water and vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

SANDWICH BUNS The recipe says 12-14) Place English muffin rings, 4" aluminum tins, tuna cans, etc. on a baking sheet and coat inside well with a nonstick spray. Fill half of them.

PIZZA SHELLS(makes 2 14" shells) Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, cover fingertips with flour, and gently par the dough out to desired size using the flat of your hand.

CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r 1/2 c. sugar and 2 teaspoon cinnamon) repeat layers.

Allow dough to rise double in a warm place. Can take as long as 1 1/2 hr.

Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze.

Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additional. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min.