1 cup plus 2 tbsp. water
1 tbsp. olive oil
3 cups bread flour
2 tbsp. instant nonfat dry milk
1 tbsp. sugar
1 1/4 tsp. salt
1/4 tsp garlic powder
2 tsp. brad machine dry yeast or active dry yeast
2/3 cup grated Parmesan cheese
1 (2 1/4 oz. ) can sliced ripe olives, drained

Use bread machine that produces 1 1/2 lb. or larger loaf.  Lightly spoon flour into measuring cup level off.  Measure remaining ingredients carefully.  Follow manufacturer's directions for placing ingredients in bread machine pan.

Select basic/white cycle.  Do not use delay cycle.  Follow manufacturer's directions for starting the machine.

High altitudes: decrease yeast by 1/4 to 1/2 tsp.  Continue as directed above.

3/4 c Gluten-free all-purpose flour mix
3/4 c Corn flour
1/2 c Yellow corn meal
2/3 c Sugar
1 T Gluten free baking powder
1 1/4 c Milk (or milk substitute)
2 eggs Lightly beaten (or egg substitute, whisked)
1/3 c Vegetable oil
3 T Margarine, melted
Dash Salt

Preheat oven to 350 Degrees F. Grease an 8-inch square baking pan or muffin tins.

Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Combine milk, eggs, vegetable oil and margarine in a small bowl; mix well. Add the flour mixture; stir just until blended. Pour into prepared baking pan.

For Muffins:
Spoon batter into 18-20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 22-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; serve warm.

*Remember that altitude dramatically impacts Gluten free baking, you may need to adjust your baking time accordingly.