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                        Peanut Butter Cookies

   1 cup white sugar
   1 cup dark brown sugar
   1 cup margarine
   1 cup smooth peanut butter
   1 whole egg plus 1 egg white
   1 tsp. vanilla
   1-1/2 cups GF flour mix**
   1 cup bean flour
   1-1/2 tsp. salt
   1-1/2 tsp. baking soda

Cream the sugars and margarine.  Add the peanut butter.  Add the egg
and vanilla.  Blend in the flours, salt, and baking soda.

Chill the dough for 1 hour.  Drop by the spoonful onto a cookie sheet.
Bake at 350 degrees F for 6-7 minutes.

This recipe comes to us from our last meeting.  The author is unknown.

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                      Drop Peanut Butter Cookies

   2 eggs, beaten
   1/2 cup white sugar
   1/2 cup brown sugar
   1 cup Jif peanut butter
   1/2 cup white rice flour

Mix all ingredients and bake on an ungreased pan at 350 degrees F.
Baking time is 10-17 minutes depending on how big your make them.

This recipe comes to us from our last meeting.  The author is unknown.

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                          Russian Tea Cakes

   1 cup butter or margarine
   1/2 cup powdered sugar
   1 tsp. GF vanilla extract
   1-1/2 cups rice flour
   1/2 cup sweet rice flour
   1 tsp. salt
   1 tsp. xanthan gum
   1 cup finely chopped pecans

Cream butter and sugar.  Stir in the vanilla.

Thoroughly combine the flours, salt, xanthan gum and nuts.  Add to the
butter mixture.  Form the dough into 1 inch balls and place them on an
ungreased baking sheet.

Bake at 350 degrees F for 10-12 minutes.  Cool on the sheet for 1-2
minutes.  Remove and immediately roll them in powdered sugar.  Cool
completely and roll again in additional powdered sugar.  Makes
approximately three dozen cookies.

This recipe comes to us from Gayle Chastain on the CELIAC Listserv on
the internet.<4>  It was brought to a meeting by a TCCSSG member
earlier this year.

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                              Pear Bread

   1/2 cup butter
   1 cup granulated sugar
   2 eggs
   2 cups GF flour mix**
   1/2 tsp. salt or less
   1/2 tsp. baking soda
   1 tsp. baking powder
   1/8 tsp. nutmeg
   1-1/2 tsp. xanthan gum
   1/4 cup buttermilk
   1 cup coarsely chopped, cored pears
   1 tsp. vanilla

Cream the butter.  Gradually beat in the sugar and add the eggs one at
a time.

Combine the dry ingredients.  Add them to the egg mixture alternately
with the buttermilk.

Stir in the pears and vanilla.  Pour the mixture into a 9x5x3 inch
loaf pan coated with GF cooking spray.  Bake at 350 degrees F for 1
hour.

This recipe comes to us from Gloria Gavle.  Gloria is a recently-
diagnosed celiac (May 1999).  This was her first attempt to convert a
favorite recipe to be GF, and it was a resounding success.

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                             Ron's Chewy

   1 packet Dietary Specialties white cake mix
   1 cup GF flour mix
   1 rounded tsp. xanthan gum
   1 large egg
   1 cup plus 2 Tbsp. water
   1 cup chopped dates
   2 or more cups candied fruit
   1 tsp. baking powder

Mix the dry ingredients.

Lightly beat the egg and stir in the water.  Add to the dry mixture
and mix to make a medium batter.  Stir/fold in the dates and candied
fruit.

Pour the mixture into a 9x9 inch cake pan.  (Ron uses a glass pan.)
Bake at 350 degrees F for 50-55 minutes, until it is golden brown and
the cake pulls away from the edge of the pan.  Allow to cool
thoroughly before cutting it.

This recipe comes to us from Ron DeCicco.

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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)