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For St. Patrick's Day, here is a gluten free version of classic Irish  
Soda Bread that I've been making for a few years.  I think the recipe  
came from Whole Foods.

Dry Ingredients:
2/3 cup rice flour
1/2 cup potato starch
1/4 cup almond meal
1/4 cup tapioca flour
1 tablespoon sugar
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking power
a good pinch of ground cardamom ( or to taste....I use more!)

Wet Ingredients:
1/3 cup currants (soaked in hot water overnight and drained)
3/4 cup buttermilk
3 oz. unsalted butter, melted
1 egg

Preheat oven to 350 degrees.  Measure dry ingredients into  mixing  
bowl and stir.  Combine wet ingredients into a second bowl and stir.   
Pour the wet ingredients slowly over the dry.  The batter will be  
sticky and thick.  Spread into a greased and rice-floured 6" pan (I  
use a 6" round springform) and bake for 30 minutes or until toothpick  
comes out clean.

It is almost like a large scone and is best eaten within the first  
day or two, or, you can freeze.

Visit the Celiac Web Page at Http://www.enabling.org/ia/celiac/index.html
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC