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I thank everyone for there response and taking the time. 
Many suggested adding zantham gum. One recommended : advice for the BEST cakes...just use cornstarch, cup for cup in place of reg or cake flour and use normal baking soda/powder. And noted this is alot cheaper then the gf flour.

Two suggested to just explain to my friends that it is just to hard for them to try to cook gf that there is more to it then just the "flour" cross contamination. With this I was told to get a book and read up. I think that is a great ideal and then I could pass the book along so they understand it better too.

Salad dressings-
Everyone said Kraft is GF, read the label. One said they have great results from Litehouse.  And others said make your own with apple cider vinegar or wine vinegar.  I thank the one that provided the Kraft webside. --  
 http://www.kraft.com.au/kraftKitchens/index.cfm?Page=glutenfree

Renee- Idaho

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