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                           Angel Food Cake
 
1 cup + 2 Tbsp. GF flour mix**     1-1/2 tsp. cream of tartar
1-1/2 cups sugar                   1-1/2 tsp. vanilla or almond
1/4 tsp. xanthan gum                    flavoring
12 egg whites (room temperature)   1/4 tsp. salt
 
Mix the flour, half of the sugar, and the xanthan gum in a bowl and
set aside.
 
Place the 12 egg whites in a separate bowl and beat until frothy.  Add
the cream of tartar, flavoring, and salt to the egg whites and whip
until stiff (but not dry).  Slow the mixer's speed and gradually add
in the remaining sugar.  Stop and scrape the bowl.
 
By hand, fold the flour mixture into the egg white mixture, 1/4 of the
flour mixture at a time.  Pour the batter into an ungreased 10 inch
tube pan.  Gently cut through the batter with a knife to break air
bubbles.
 
Bake at 350 degrees F for 35-40 minutes.  Remove from the oven and
invert immediately to cool.  Keep the inverted cake level while
cooling or it will sag to one side of the pan.  As the cake cools, it
will stiffen and probably pull away from the sides of the pan or fall
out.
 
This recipe originally came from Toni Richardson.  This version is
from Carolyn Sullivan, who added some explanations and clarified the
directions somewhat.
 
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                            Mom's Pancakes
 
1-1/4 cups buttermilk              1 cup GF flour mix**
1 tsp. GF baking soda              1/2 tsp. salt
2 eggs, separated                  1 tsp. GF baking powder
3 Tbsp. melted butter              1 round tsp. sugar
 
Mix the buttermilk, baking soda, egg yolks, and butter.  Mix the
buttermilk mixture into the dry ingredients.
 
Beat the egg whites until they are stiff, and then fold them into the
batter.  This makes a light and fluffy pancake.
 
This recipe comes from Claire Coyer, who adapted it to be GF from her
mother-in-law's recipe.
 
 
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                    Flourless Chocolate Cake Roll
 
4 ounces sweet chocolate           cocoa for dusting
4 ounces semi-sweet chocolate      1-1/2 cups whipping cream
1/3 cup cold water                 3 Tbsp. confectioner's sugar
8 eggs (separated)                 1 tsp. GF vanilla
1 cup sugar
 
Oil the bottom of a jelly roll pan (10 x 15 x 1).  Line with wax
paper, extending the paper past the ends of the pan.
 
Melt the chocolate in the water; cool.
 
Place the egg yolks in a mixer bowl and beat slightly.  Add the sugar
gradually and beat until the sugar is dissolved & the mixture is thick
& lemon-colored.  This takes 5-10 minutes.  Stir in the chocolate.
 
With clean beaters, beat the egg whites to stiff peaks.  Fold 1/3 of
the egg white into the chocolate mixture.  Fold in the remaining
whites 1/3 at a time until completely mixed.
 
Spread the batter evenly in the prepared pan.  Bake at 350 degrees F
for 18 minutes.
 
Remove from oven.  Cover with a damp towel for 30 minutes.
 
Remove the towel and loosen the cake by lifting the ends of the paper.
Dust the top of the cake with cocoa.  Place a piece of wax paper over
the top, and then another cookie sheet.  Invert.  Carefully peel off
the original wax paper.
 
Whip cream to soft peaks.  Add confectioner's sugar and vanilla.
Spread over the cake.  Roll the cake along the long edge directly onto
the serving platter.  Dust with cocoa if desired.  Refrigerate.
 
This recipe came from Vicki Lyles.  It was originally printed in the
January 1995 issue of The Sprue-nik Press and has been reprinted by
popular demand after being served again at a recent meeting.
 
 
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** GF flour mix:
   6 cups white rice flour
   2 cups potato starch (NOT the same as potato flour)
   1 cup tapioca starch (also called tapioca flour)
 
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