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Dear Gluten-Free Bakers,
Hello! This month's issue of "Gluten-Free Baking and More" is packed with 
wonderful recipes. Take a look:

*Ice Cream Cones. What is better on a summer day than an ice cream cone? Now 
you can make your own delicious cones and enjoy an ice cream cone whenever 
you want!

*Lemon Almond Poppy Seed Cake. Reader Susan D. requested this recipe. The 
cake is rich with almond paste and fragrant with lemon. Honestly, this cake 
is a "must-try."

*Coffeecake Muffins. Are you the only Celiac in the house? Then perhaps you 
don't feel like making a large coffeecake. Instead, make these muffins. 
You'll enjoy all the flavor of coffeecake in a convenient size. Plus, these 
muffins freeze beautifully.

*Maple Brownies. These brownies are damp with maple syrup. Think of them as 
a cross between a brownies and a piece of maple fudge. So good!

*Coconut Chocolate Bars. I love chocolate and coconut. So, for me, these 
bars are like heaven.

*Garlic Muffins. Don't have time to make rolls? (Or maybe you don't like 
making yeast breads, that's okay!) These muffins are for you. Loaded with 
garlic and cheese, these savory muffins replace dinner rolls very nicely. 
And they're easy to make!

*Fish Sandwiches. We've recreated a greasy-spoon classic. Complete with 
American cheese and tartar sauce, our fish sandwiches are a wonderful treat!

*Strawberry Rhubarb Pie. Sweet and Tart. This recipe makes the best of the 
fantastic fresh strawberries and rhubarb that are in markets now.

*And More!

Subscribe today! A 1-year subscription is just $29.99. That's only $2.49 an 
issue. You'll receive 12 ad-free issues devoted to great tasting gluten-free 
baking and cooking!

Visit www.glutenfreebaking.com to subscribe and view photos from our current 
issue.

Enjoy June!

Happy Gluten-Free Baking,
Elizabeth Barbone
Owner
Gluten-Free Baking and More
www.glutenfreebakingandmore.com 

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