This tastes like bread, it is nice and soft. It toasts beautifully but unlike many rice breads is edible untoasted.

Dry Ingredients:                                                                                                                                                      

2 1/4 cups Molly B’s Regular Crepe Mix            3 tbsp sugar
2 tsp xanthan gum                                          1/3 cup dry milk powder OR almond meal
Wet Ingredients:                                                                                                                                                     

1 cup milk or water, warmed slightly                 1 tsp salt
1 1/2 tsp Red Star active dry yeast                   3 tbsp sunflower oil                                                                            

2 eggs, room temperature                                1 tsp cider vinegar

Oven Bake Method:  (greased bread pan)
In a mixing bowl, blend all dry ingredients by whisking together. In a 2^nd bowl, whisk all wet ingredients together.          Add dry mixture to the wet mixture, beating to blend well, about 10 minutes. Dough should be stiff like cake           batter, but not as stiff as cookie dough. If the dough appears too stiff, add water or other liquid one tablespoon             at a time until the desired consistency is reached. Put bread dough into a prepared loaf pan. Cover with a clean         cloth. Let dough rise by placing covered pan in a warm, draft-free area for about 1 hour. Bake at 375°F for 45–60    minutes or until a toothpick inserted in the center comes out clean.  

Bread Machine Method:                                                                                                                                           

In a mixing bowl, blend all dry ingredients by whisking together. In a 2^nd bowl, whisk all wet ingredients together.              For round-pan models; place dry ingredients in the pan first, then liquids. For square upright or rectangular models,           place wet ingredients in pan, then dry.  For bread machines with a "bake only" cycle, select dough cycle for mixing      an rising. Press "stop" when cycle is complete: then select the "bake only" cycle to complete the bread. The purpose    of this step is to eliminate the second kneading cycle that is used for wheat breads. Follow the remaining manufacturer instructions for your machine.

Bread Yeast Free                                                                                                                                         

Loaf Style adapted from a recipe by Dr. Mary Rodio
A yeast & dairy free recipe especially for sufferers of Candida albicans yeast, gas, heartburn, digestive upsets, nausea, indigestion, food allergies  

Note: For a lighter bread, use 3 cups Molly B’s Regular Crepe Mix, or use 1 1/2 cups Molly B’s Cake & Muffin Mix with 1 1/2 cups Molly B’s Regular Crepe Mix.

In bowl of an electric mixer fitted with the paddle attachment, combine confectioners’ sugar and Molly B’s gluten-free Ultimate Pie Crust flour blend.. Add butter, beating on low speed until mixture forms pea-size pieces. For base for bar cookies: Press batter into baking pan. Bake until golden, about 20 minutes. Transfer to a wire rack to cool.  Top with bar cookie filling; bake according to instructions. For shortbread cookies Transfer dough to prepared pan, taking care to make sure the top is level and smooth. Bake until pale golden, but not browned, about 45 to 50 minutes. Cool on a wire rack for 10 minutes. Using the back of a knife, lightly score into equal sized bars. Optional: With the tines of a fork or a skewer, create a decorative pattern on each wedge. Run a knife around the outer edge of each pan to loosen. Remove from pan and using a serrated knife, follow the score marks to cut the shortbread into neat wedges. Wrapped well, shortbread will keep for up to 2 weeks.

Juice: Green Lemonade                                                                                             

Delicious detox juice - great for breakfast each morning                                                                                    

Taken from  "The Raw Food Detox Diet", by Natalia Rose

1 head romaine lettuce or celery                    5 to 6 stalks kale (any type)                                                                

1 to 2 apples (as needed for sweetness – I recommend organic Fuji)                                                                         

1 whole organic lemon (you don’t have to peel it)                                                                                                     

1 to 2 tbsp fresh ginger (optional)

Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer. The fiber will shoot out of the juicer into one container while the spout will eject the fresh juice into another container. Pour into a large glass and drink! Notice how the lemon really cuts out the “green” taste that most people try to avoid.

Juice: Orange Zest Quencher

want to drink healthy? Trying to stop your intake of soda pop . . . Feel the need for something other than water? This drink is charged with electrolytes from the citrus, deeply hydrating and also sweet - essentially a fresh fruit juice-infused water . . . from RAW FOOD LIFE FORCE ENERGY by Natalia Rose

makes about 8 cups

using organic ingredients:

64 oz purified water                        1 whole lemon, sliced

1 whole orange, sliced                    1 to 3 sprigs fresh mint

agave syrup to sweeten

Mix all ingredients in a large jug or pitcher; stir; enjoy all day.

Juice: Veggie Super-Scrubber

2 organic carrots                      1 stalk organic celery              small amount of fresh organic parsley

Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer. The fiber will shoot out of the juicer into one container while the spout will eject the fresh juice into another container. Pour into a large glass and drink!

Soup: Amazing Healthy Soup for Digestion and Stress:                                                        

The source of this deliciously satisfying soup is no longer known to me – I remember it being referred to as comfort in a cup . . . This millet vegetable soup has a delicate sweet taste and creamy texture.  The millet, being a whole grain (gluten-free), provides us with long-lasting stamina.  On top of that, millet is the only grain that does not produce any stomach acids, making it easy to digest and therefore, quite calming.  Combined with sweet onions, cabbage and winter squash, whose calm nature helps relax the body and carrot, whose rooted nature provides us with strength and focus, this soup can relax and strengthen us.

Ingredients:                                                                                                                                                       

1/2 cup millet-rinsed well                     1/4 cup onion, fine diced                                                                            

1/4 cup carrot, fine diced                    1/4 cup winter squash, fine diced                                                               

1/4 cup green cabbage, fine diced        5 cups spring or filtered water                                                                      

2 tsp brown rice miso                          1-2 fresh scallions-thinly sliced for garnish (garnish)

Directions:  Place millet in a glass bowl; cover with water; gently swirl grain with your hand to loosen any dust; drain well. In large soup pot, layer onion, carrot, squash, cabbage and millet. Add enough water to just cover, careful not to disturb layering too much. Cover; bring to boil over medium heat. Reduce heat; cook soup  30 minutes. Remove a small amount of broth; puree miso. Gently stir into soup; simmer another 3-4 minutes. Serve garnished with fresh scallions.

Soup: Hearty Vegetable

Adapted from the Raw Food Detox Diet, By Natalia Rose

Yield: 4 servings

Ingredients:

8 organic carrots, large, chopped            5 stalks organic celery, chopped

1 organic leek, chopped (well-washed)    1 head organic broccoli, chopped

1 organic zucchini, chopped                    1 cup organic mushrooms, chopped

1 cup organic okra                                1/2 organic onion, medium, chopped

1 1/2 cups organic lentils                    3 tsp curry powder (or to taste)

equal parts of water and organic vegetable broth (gluten-free of course) to cover veggies (6 cups total)

1 bunch organic cilantro, chopped        spices to taste

Place all chopped vegetables (carrots, celery, leek, broccoli, zucchini, mushrooms, okra, onion – and any other vegetable you desire) into a large pot with the water, broth, and spices. Bring the mixture to a boil; simmer until the carrots are semi soft. (about 45 minutes).

Soup: Hungarian Mushroom

Worcestershire Sauce (Gluten-Free of course):