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THE GLUTEN-FREE BAKER NEWSLETTER

The Gluten-Free Baker Newsletter is a quarterly newsletter that is
dedicated to gluten-free baking.  Home kitchen tested recipes, Notes from
Sandra's kitchen, Hints and Tips, Questions & Answers and Kid's Doin's
recipes are a part of each issue.

My love has always been cooking...eating too!  It has been a real challenge
learning to bake without the use of gluten.  I am proud to say that it can
be done with a bit of patience, a good attitude and a smiley face.  Baked
goodies on a gluten-free diet really can taste yummy.  Won't you join me in
my kitchen?

Sandra

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CHOCOLATE SHEET CAKE

HAPPY VALENTINES DAY!

This cake is very easy to mix up and the taste is outstanding.
Why not make it for your special Valentine this year.

1 cup gluten-free baking mix (*)
3/4 cup jowar flour (**)
1 1/4 cup sugar
3/4 cup cocoa powder, unsweetened
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 eggs, slightly beaten
2 teaspoons vanilla
1/2 cup oil
1/2 cup boiling water
3/4 cup soda pop, regular or diet, most any flavor works well

Combine dry ingredients and mix well.  Add the eggs, oil, vanilla and
boiling water.  Mix together well.  When the mixture is totally
combined, fold in the soda pop until well mixed. The batter will get a
bit foamy and it will be on the thin side.  Place the batter in a
greased 9 x 13-inch baking pan.  Bake at 350 degrees for 35 - 45 minutes
until done.  Remove from the oven and cool on a wire rack.  Frost as
desired.  Cut into squares to serve.

(*) Gluten-Free Baking Mix:  4 cups white rice flour, 1 1/3 cups potato
starch flour, 2/3 cup tapioca starch flour.  Mix flours together very
well.  Measure out the amount needed for the recipe.  Store the remaining
mix in a covered container for future use.

(**) Jowar/Sorghum Flour:  Available from: The Gluten-Free Pantry, PO Box
840, Glastonbury, CT 06033  1-800-291-8386

HAPPY BAKING!

Sandra