Prepare a large baking sheet by lining it with parchment paper. Preheat oven to 500F.

Combine dry ingredient in a medium-large bowl from brown rice flour through baking powder, and whisk to combine.

Collect the coconut CREAM that has risen to the top of the chilled coconut milk can first in a liquid measuring cup. I use a large spoon but you may also have good luck with a small spatula. For the last bit I poured the milk through a fine strainer and collected the cream remained on top of the strainer. I had about 3/4 cup coconut cream in my can. Combine thin coconut milk with hazelnut milk or other non dairy milk to have a cup of liquid. Warm the thin liquid in a microwave until barely warm. If you heat it so that it is hot rather than warm, just let it sit until lukewarm. Whisk sugar into your warm dairy-free milk and then add your yeast. When it foams, pour into your bowl with the dry ingredients. Then add your coconut cream and whisked egg and fold together. You should have a fairly thick batter that is not runny but not firm enough to pick up with your hands.

Spoon out large rounds of dough onto your parchment paper about 4 inches in diameter and 1/2 inch high. (Or smaller, to your preference. Larger may be difficult to manage.) Smooth out top with a large spoon. If you like you can dampen your hands with water and make the tops really silky and smooth.

Bake in the oven on 500F until golden brown. In my rather freakish gas oven, it took about 15 minutes but yours may take less time so watch carefully. Then I finished them off under the broiler for a little extra browning. Watch them like a hawk during this step! Golden brown is one thing and char-grilled is quite another.

Preheat Oven to 380 degrees.* Note: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like. I’ll be trying different things the next time I make this recipe. :)

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!)

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired.

Let it rise in a warm place until doubled.(*edited)

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.)

Alternatively, place a pan w/ 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.

Preheat oven to 375F. Prepare a 9*5 bread pan by greasing with dairy-free shortening like Spectrum.

Combine dry ingredients in a large bowl and whisk together. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil. Gently fold ingredients together. When combined, spoon into your bread pan. If desired you can sprinkle top with raw sugar. Bake for about an hour or until a toothpick comes out clean. Enjoy!

Grease bread pan and dust with flour. Preheat oven to 375 F.

Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.

Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it.

Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.

Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with palm shortening and reserve. Combine dry ingredients in a large bowl and then make a well in the center. Add flax gel, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour or spoon batter into your bread pan. Bake for an hour or until a toothpick comes out clean. Cool for a few minutes before removing from pan, and then cool on a wire rack until you can’t stand it any longer (ideally until bread is entirely cool, but hey, I’m only human.) Slice a piece and enjoy!

Grease muffin tin with your favorite shortening. I use spectrum naturals palm oil shortening. Or, if making free-form rolls, line a baking sheet with parchment paper. Preheat oven to 375F.

Combine flours, xanthan gum, salt and egg replacer (if using) in the bowl of a standing mixer. Place sugar in a small bowl and add your lukewarm water, whisking to combine. Add your yeast and stir in gently. Let sit for a few minutes while yeast activates and forms brownish clumps. Combine flax seed and water in a food processor or blender and blend until you have a thick and creamy consistency. Add your oil and vinegar to the proofed yeast water and add to the flours, along with the flax liquid. Beat using the paddle for 3 minutes.
Meanwhile, melt margarine in microwave or on stovetop and add a generous amount of minced dried onion to the melted margarine. (1/2 tsp or so). Let it sit.

For muffins, fill half-full with batter. For free-form rolls, take a large spoonful of dough and shape it into a soft round with WET hands. Run your hands under the water in-between rolls as needed. Place on the parchment paper, leaving plenty of room between them. To season, baste the top of the rolls with onion margarine, making sure you get actual bits of onion on the roll, and sprinkle with kosher salt.

Let rise for 50 minutes or until doubled in size. Bake for 30 minutes or until rolls are browned and sound hollow when you tap them.

Bring your water to boil in a saucepan and add your flour, butdo not mix it into the water. Lower heat to low and let simmer for two minutes. Then turn off heat and mix flour into hot water evenly. Remove dough to a heat resistant bowl and leave for ten minutes or until cool enough to handle. For seasoned roti you can sprinkle dough with shallot, chili, and cilantro. Form into small balls and place in a bowl. Cover

Take a quart size freezer safe ziploc bag and cut out the sides.

For wimpy, no rolling method, put the bag into a tortilla press. Place a ball of dough in the press between layers of plastic. Press.

For rolling method, simply roll out dough inside your ziploc bag, with rolling pin on the top outside of the bag.

Either way, peel your tortilla from plastic and place on a plate. These tortillas handle well, so no worries.

Heat cast iron skillet to medium and toast your flatbread until its texture changes, and if you like, until it gets light brown spots. Turn it and toast the other side. Sometimes they will puff up with internal air pockets, which I think signifies a lovely, tasty flatbread. Sprinkle with salt and serve.

Try to refrain from immediately slathering your flatbread with soy-free, dairy-free margarine immediately off the skillet. Or not. It’s up to you. :) I usually gobble a few before dinner gets anywhere near the table.