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I've been working on this recipe...I'm not 100% sure about the exactness of the ingredients (sorry, measuring just messes me up!)...but approximately...I wanted a bread without yeast, but not sweet...my problem has been that I can make muffins, etc., gluten free...but I'm tired of everything always being sweet...yeast gluten-free attempts have been expensive and horrible...the commercial breads are okay, but expensive...I wanted some "bread" that could be griddled...browned to go with Italian dishes or soups, or just veggies and such...or easily turned into garlic bread, or that could be used for spreads, like hummus or some type spread...or even used with jam for breakfast, etc. So here's where I'm at so far with this particular attempt...I'm posting in case it's helpful to anyone else...or just to give somebody something to fiddle around with on their own...naming them after our dog who seems to be celiac, himself: Snoop...but we call him "Snoop-snoop." (oh, and he says "Paws-up on the Snoop-snoops!"

Approximate measurements for Snoop-snoops:

1 1/2 cups sorghum flour
1/2 cup tapioca starch
1/4 cup ground flax seeds
1 TBSP baking powder
1 tsp. salt
1/4 (heaping) tsp. ground rosemary (takes the sweet edge off)
1/4 cup honey
1 TBSP lemon juice

Enough liquid (I've tried both water and low-fat coconut milk...the water worked better, as far as texture goes)...to make a batter that looks like drop biscuit dough.

STir well and then you have to have these little cake pans that are 4" around...individual cake pans...I bought two packages of three for around $ 8.50.

Spray the cake pans lightly with Pam, or however you prepare your baking pans...my pans are nonstick...but I still spray because of previous nonstick mishaps ...the batter should be divided equally into six of the little 4" cake pans.

Bake at 400 degrees until the batter starts to lightly brown and pull away from the sides of the pans. Cool on a wire rack...then you can slice them through the middle with a serrated bread knife...and griddle them, either with Italian spices and garlic or just garlic...or spread some bean dip of some sort or jam and enjoy your Snoop-snoop!

We buy the sorghum flour by the bucket, online from www.twinvalleymills.com , so it's pretty cheap that way and I always have a freezer full of ziplock baggies of sorghum flour on hand.

I was also thinking of making little Snoop-snoop pizzas after slicing these...loading up with a little sauce, and then some veggies and nutritional yeast cheeze... baking them all that way...but haven't had the chance to try that idea yet.

Thanks