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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.gluten free recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(gluten free recipes?),it will help you,my kids.

does anyone have any really good gluten free recipes

Answers:
* Exported from MasterCook *

Gluten Free Buckwheat Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Quick Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------
1 pound Water -- at 75°F (24°C)
14 ounces Soy milk -- at 75°F (24°C)
3/4 ounce Salt
1/2 ounce Brown sugar
3 Eggs
1/2 ounce Instant yeast
1 tablespoon Xanthan gum -- *see Note
1 pound Buckwheat flour
11 ounces Rice flour

In a mixing bowl fitted with the whip combine the water, soymilk, salt, brown sugar, eggs, instant yeast and xanthan gum.

On low speed, gradually add the flours.

Pour the batter in paper-lined or well buttered loaf pans measuring 8 1/2 x 4 1/2 x 2 1/2 inches (21.2 x 11.2 x 6.2 centimeters). The pans should be nearly half full.

Let the batter ferment until increased by 50% about 1 hour.

Bake at 425°F (219°C) until the bread sounds hollow when lightly tapped>------------------------------...
6 ounces Rice flour
2 ounces Tapioca flour
2 ounces Cornstarch
1 ounce Cocoa powder
1 teaspoon Baking powder
8 ounces Unsalted butter
1 pound Semisweet or bittersweet chocolate
6 ounces Maple syrup
5 Eggs
1 pound Granulated sugar
1/2 fluid ounce Vanilla extract
1 teaspoon Almond extract
1 teaspoon Salt
12 ounces Walnuts -- chopped
16 ounces Chocolate Ganache
1 ounce Cocoa powder -- for garnish
48 Walnut halves -- for garnish

Sift together the rice flour, tapioca, cornstarch, cocoa powder and baking powder. Set aside.

Combine the butter and chocolate in a bowl over simmering water. Melt the mixture to 110°F (43°C). Set aside.

Whip the maple syrup, eggs, sugar, vanilla and almond extracts until well combined. Stir in the melted chocolate mixture then the walnuts.

Spread the mixture>------------------------------...
5 ounces Unsalted butter
10 ounces Granulated sugar
1 teaspoon Salt
4 Egg yolks
2 fluid ounces Olive oil
4 fluid ounces Buttermilk
1/2 fluid ounce Vanilla
10 ounces Rice flour
2 ounces Tapioca flour
2 ounces Potato starch flour
1 ounce Cornstarch
2 teaspoons Baking soda
1 teaspoon Baking powder
1 1/2 teaspoons Xanthan gum
1 pound Pecan pieces
7 ounces Coconut flakes
4 Egg whites
2 ounces Granulated sugar
2 pounds Reduced Fat Cream Cheese Icing

Combine and sift together the rice flour, tapioca flour, potato starch, cornstarch, baking soda, baking powder and xanthan gum. Set aside.

In a mixing bowl fitted with the paddle attachment cream the butter and sugar. Add the salt then add the egg yolks in two additions. Stir in the olive oil, the buttermilk and vanilla.

Stir in the dry ingredients just until mixed then stir in 8 ounces (240 grams) of the pecan pieces and 3 ounces (120 grams) of the coconut flakes.

In a separate clean bowl, whip the egg whites and sugar to soft peaks and fold in>------------------------------...
1 1/2 fluid ounces Buttermilk
1 Egg
1 teaspoon Salt
1 ounce Brown sugar
1 teaspoon Vanilla extract
1 teaspoon Almond extract
7 ounces Rice flour
2 ounces Cornstarch
2 ounces Tapioca flour
1/2 teaspoon Xanthan gum
6 ounces Unsalted butter -- frozen

Whisk together the buttermilk, eggs, salt, brown sugar, vanilla and almond extract. Set aside.

Combine the rice flour, cornstarch, tapioca flour and xanthan gum in a large bowl. Cut the margarine into medium dice, 3/8 x 3/8 inch (9 x 9 millimeters) then cut it into the flour mixture until pieces are the size of a pea.

Place the butter-flour mixture in a mixing bowl fitted with a paddle. Add the buttermilk mixture and mix just until dough comes together. Wrap the dough in plastic and chill at least one hour before using.

Yield: 1 lb. 5 oz.

Source:
"Healthful and Special Needs"
Copyright:
"? 2005 by Prentice-Hall, Inc."
Yield:
"21 ounces"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2583 Calories; 146g Fat (51.2% calories from fat); 21g Protein; 293g Carbohydrate; 6g Dietary Fiber; 586mg Cholesterol; 2285mg Sodium. Exchanges: 17 1/2 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 28 Fat; 2 Other Carbohydrates.

NOTES : Yields dough for one 8-in. (20-cm) piecrust, bottom and top.

Variation:

Lactose Free Pie Dough -- Substitute soy margarine for the butter and soy milk for the buttermilk.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5254 0 0

Other Answers:
Try these websites, I'm sure you will be able to find some good recipes.
Source(s):
http://www.fitnessandfreebies.com/celiac/recipelist.html; http://www.glutenfree.com/recipes.html; http://www.authenticfoods.com/recipes/recipes.htm


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