I would really like to get some cleaning done first today, but I have in my head what ought to turn out as some very nice cheese drop biscuits.

More to follow, be healthy and eat safe.

Many of you know that I've recently been diagnosed with Celiac Disease(October 2008) which is a digestive disorder that makes it impossible for me to digest wheat products.  My quality of life has improved dramatically as I no longer feel ill, however my hassle factor when it comes to eating is also significantly up.

I discovered coconut flour!  I LOVE coconut flour so much.

Why is it so great?  Well, it's easy - that's the best part.  It's cheeper than a lot of methods, too.  Not because the bag of flour is less expensive but because you USE so much less.  That's the great part.  Each recipe requires approximately 3x more eggs than with normal flour, and approximately 1/4 as much flour.  This is great because eggs are cheep.  The flour apparently has such an open fibrous structure that it just sops up all the extra moisture.  Do expect your flour to be a little looser, but the moisture cooks off and the end product is exactly the way you want it.

Getting coconut flour is easy, just click here.   I even did the shopping around for you.
You'll also need some gum.  Yes, that's what helps you avoid crumbly useless bread.  Also easy, just go here.  Yes, that's a little pricer, but you get three for that price.  You might be better off at first to look for Guar or Xanthan Gum at your grocer, or a health food store, since it's available only in bulk online.  You CAN skip the gum in the recipes, but your bread will be crumblier.
You WILL need a flour sifter. (One of these.)  Otherwise your dough with be impossibly lumpy and your bread will have crusty lumps in it.

Nothing else in the recipe is unusual, you can find it at any grocer.

The first think everyone on a gluten-free diet misses is bread.  Bread that can be used for sandwiches is a particularly coveted item in my life, so so many of these breads just crumble when put to that test. 

So here is my sandwich bread recipe for you.

Preheat oven to 350
In a large bowl, mix together:  (If you don't have a blender, us a potato ricer, it's better)
12 grade A large eggs (see above or explanation)
1/2 cup half and half creamer
2 tsp baking powder
1/4 cup sugar or splenda
1 tsp guar or xanthan gum
pinch salt
optional: 2 tbs milled flax seed
Mix until relatively smooth.

Put 1 and 1/4 cup flour in your flour sifter.  Gradually sift it in, stirring as you go.  Use your fingers to smash lumps, if that's a problem.

The resulting dough should be approximately the consistency of soft playdough.

Oil a bread pan sized 9x3x5 inches or smaller with olive oil.  I use pyrex.  If you have rice flour, you can dust the bottom of the pan with that.  Otherwise, skip it, don't dust with coconut flour.
Press the dough into the pan (it will be sticky) and cut a 1/4 inch deep slice down the center, long ways (a split top loaf keeps its shape better).

Bake at 350 for 55-60 minutes, until toothpick comes out clean.
Let cool, store in gallon size zip lock bag in the fridge, and it will keep well all week, or longer.

Oh, I made cookies while I was at it, and I'll have the recipe for you pretty soon, also.

I'll also put together a "kitchen guide" for you to reference.  This is how I keep my kitchen, the products I use a lot, and how to order, keep fresh, and maintain these products.