<<Disclaimer: Verify this information before applying it to your situation.>>

The amounts for ingredients did not come through the e-mail, so I am
reposting.  Hopefully, this time you can read the amounts.  Sorry.
Janet



SYLVAN BORDER FARM LEMON CAKE MIX.  www.sylvanborderfarm.com
<http://www.sylvanborderfarm.com/>

       I tried this cake at the GIG conference and loved it!  It made a
lovely and high bundt pan size from one package.  The flours used are
potato starch, white rice flour, brown rice flour, amaranth flour,
quinoa flour, white cornmeal, garbanzo bean flour and soy flour.  I
think the key was the glaze poured on after the cake came right out of
the oven.  The cake was very flavorful and moist with good texture, not
heavy. The president Joan Wade sent me the glaze recipe.

Lemon Glaze

1/2 cup butter or margarine, 1 cup sugar, 1/4 cup water, 1/4 cup lemon
juice.  Heat to boiling and boil only for 1 minute.  Pierce cake in
several places with a wooden skewer and spoon glaze over the cake.  Cool
in pan.  Turn onto serving plate.





Janet in Houston

Houston Celiac Support Group

www.houstonceliacs.org

*Support summarization of posts, reply to the SENDER not the CELIAC List*