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Helen Aqua sent me this. Enjoy!

Gluten Free Honey Cake

3/4 cup liquid (or melted) honey
3 large eggs, separated (beat the egg whites to a peak)
3/4 cup sugar (50/50 brown/white)
3/4 cup oil
3/4 cup strong cold coffee (made with 3/4 teaspoon baking soda)
2 teaspoons g.f. baking powder
2 cups white rice flour
1/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons xanthum gum
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins (soaked in hot water to plump up- drain the water
before using)

Cream the egg yolks, sugar, melted honey & oil. Sift the dry ingredients
- flours, salt, cinnamon, xanthum gum - in a g.f. sifter (great oops
place to have contamination!).  Gradually add the sifted dry ingredients
to the creamed mixture, alternating with the coffee. Stir in the
raisins, then fold in the stiffly beaten egg whites last. Pour into an 8
x 8 prepared pan. (I always line the pan with wax paper, and after it is
cooked I let it cool on a cake rack in the pan for 5 minutes, then
invert it onto another cake rack and carefully peel the wax paper off.
Voila - no pan to wash!)

Bake at 325 degrees for one hour. It may require a bit more time, so
check for doneness with toothpicks or gently compressing with a finger.

Note: This produces a very high cake because of the zanthum gum.


G.F. Noodle Kugel

The biggest change to the usual recipe is that I use ready-to-use wide
rice noodles or the rice vermicelli noodles that have to be cooked
first.. The wide noodles are usually found in supermarket coolers in a
oriental food section, and the rice vermicelli noodles can be found in
the ethnic food section or in ethnic food stores. Either way, I use
enough noodles to fill my 9 x 12 pyrex baking pan. Remember to spray the
dish with Pam or equivalent prior to adding the mixture - it'll be much
easier to serve.

I make my kugel in a variety of ways, depending whether the guests are
lactose intolerant or vegetarian.

Generally it contains beaten eggs (3 or 4 large), maybe some cubed tofu,
sour cream or natural yogourt. cottage cheese and some softened cream
cheese. Sometimes I add apple pieces, raisins & cinnamon. Other times I
make it a bit more substantial by adding canned salmon & some curry
powder. (This can be taken to work for lunch.) When serving it to
lactose intolerant guests, I use a soy yogourt and soy drink in place of
the usual dairy products. This is also a good way to make it for a
kosher gathering. (Note: the noodles don't carry a hechsher, but
....many families of celiacs "allow" the use of the rice noodles). I
don't usually add any extra sugar or salt, but this can be done
according to your taste preference.

I cook this in a 325 degree oven for about 45 minutes - same as for a
regular egg noodle kugel. It's ready when the top is a golden brown colour.

I also make a recipe I discovered in Rose Reisman's "Brings home light
cooking" cookbook, page 155. It's called Sweet Potato, Apple & Raisin
casserole & it also contains honey.  I substitute yams for the sweet
potatoes - I like their colour and taste & the price is better too.


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Karen