Gluten Free Buttercrust Bread

This is the best gluten free bread recipe that I have tasted. My kids absolute love this bread and I bake two loaves every week: one for french toast and the other for sandwiches. The recipe is from Home Style Bread Making with Marian Getz. It accompanies the Wolfgang Puck breadmaker that I bought which has its own gluten free setting (11)! I've modified the recipe a bit as I was having trouble with the top of the bread always forming a concave shape. Accidentally using two jumbo eggs (instead of the three large ones called for in the original recipe) and reducing the required yeast to one tablespoon seems to have corrected this problem. You can also add dough enhancer to the recipe.

1 1/2 cups water

1 tsp. apple cider vinegar

5 tbsp. unsalted butter, softened

2 jumbo eggs

6 tbsp. powdered milk

3 tbsp. granulated sugar

1 c. corn starch

3/4 c. garfava flour

1/4 c. sorghum flour (3 tbsp. sorghum flour; 1 tbsp. white rice flour)

1 c. tapioca flour

1 tbsp. unflavored gelatin (1/2 tbsp.)

1 tbsp. xanthan gum

1 tbsp. kosher salt

1 tbsp. active dry yeast (bread machine yeast)

1. Place water, apple cider vinegar, butter, and eggs into the bread maker.

2. In a bowl, combine remaining ingredients (except yeast); mix well using a hand whisk and pour into bread maker. Make a well in the middle of the mixture being careful not to expose the liquid, and add yeast.

3. Close lid.

4. Depending on your breadmaker setting, choose 1 1/2 lb. loaf and dark crust setting.

5. Press start.

Hamburger

This is a variation of Bob's dad's -- Bill Combs -- recipe.

2 lbs. ground meat (1 lb. ground beef, 1 lb. meatloaf mix -- beef, veal, pork)

1 large onion, chopped

3/4 c. bread crumbs

1 tbsp. sage

1 tbsp. dry mustard

1 tsp. pepper (or to your taste)

1 1/2 tbsp. soy sauce

2 eggs

3/4 c. milk (add in 1/4 c. increments, if the mixture looks soggy, don't add the last 1/4 c.)

1/4/ c. Worcestershire sauce

In a large bowl, combine all ingredients and mix well -- I use some gloves and just dive in. Grill or fry a tablespoon of the mixure and taste. Adjust seasonings then form into patties but do not compress. It cooks better when the patties are somewhat loosely formed.