[mark12_30]

Rae,

Thanks for responding! You're so cheery, it does my soul good. And thanks for the links; I will check them out.

What I normally use for flour is this: (ready? it's wierd but it works really well...) One-third corn starch, one-third bean flour (soy, garbanzo...) and one-third tapioca flour. And then you add "some" xanthan gum to make up for the lack of gluten.

Last Saturday I made the recipe for "Journey Cake" (posted by Lostgariel) using the above flour mixture for the all-purpose-flour, a quarter teaspoon xanthan gum for good measure, (and I think I added a teaspoon of Molasses; also I used butter instead of shortening...) I baked it in an iron skillet. And----- YEE HAAAAH! it's EDIBLE! (Glory to the Living God who endures Forever, I have a ***working edible recipe***!) And, thank you, Lostgaeriel!!!

So... next time, I'll try it in thinner "cakes" (This was about as thick as cornbread; it tasted like cornbread too, but sweeter, and it toasts nicely, so I'll try it sort of "cookie" style and see if I think it's like Lembas. (In my dreams? Why not...)

In the meantime-- I think I do need to try bagels. I wonder if you could make a lembas, wafer-ish-style, and still boil it, bagel-style. (I love the outside of bagels. Bagels rule breadland...)

Thanks again, Rae. And Lostgaeriel if you're out there still, thanks again, too! (The funny thing is, the recipe you posted is from Rhode Island-- and so am I. Not very many things are from Rhode Island, so you can understand my amazement. )