Thanks to everyone who came over to make bread and gluten. Happy bread making and remember to try a gluten recipe out on your family!

Marti, Jami, Becca (Our A student for the night!), Christina, Patti, Nancy and Elizabeth.

Wow! Everyone loves gluten so much, there is no need to even use a little seasoning!

Kelly, Elizabeth, Lacey, Rebecca, Sis. Dooley, and Becky

These gals can't get enough of the gluten desserts! Yum!

Brenda, truly fascinated with the "chicken" gluten.

Gluten Topping

3 cups ground gluten (steamed and ground up in blender or food processor)
1 1/2 cups coconut
3/4 cup brown sugar
3/4 cup butter, melted
1/8 t. salt

Combine ingredients in bowl. Press down in greased cookie sheet. Bake at 350* for 30 minutes stirring every 10 minutes to make sure the coconut does not burn. The end product should be crispy.

Use this topping in other recipes, on top of ice cream, pudding and on cakes before baking for a crunchy self-topping. Can also be put in cold cereal, candies and in pie crust.

Store in an airtight container in shelf or freezer.

Peanut Butter Candy

2 cups peanut butter, plain or crunchy
2 cups honey
2 cups powdered milk
1 cup gluten topping (see recipe)

Heat honey and peanut butter in heavy saucepan over low heat to a very soft, creamy texture, stir constantly or it will burn. Place powdered milk in a bowl and add the honey and peanut butter mixture. Stir until thoroughly mixed, kneading with hands until pliable. Add the gluten topping.

Roll into balls or pat into greased cookie sheet. Score into squares and refrigerate or freeze until cool and slightly firm.

Variations:

Roll balls in melted chocolate chips or coconut.

Marshmallow Marvel

40 Marshmallows or 1 cup marshmallow creme
2 T. butter
1 cup coconut
2 cups gluten topping (see recipe)

Melt marshmallows and butter in pan. When using marshmallow creme, stir melted butter and creme together in bowl. Add coconut and gluten topping. Roll into balls or spread in a greased 9" square pan and cut into bars.