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Hello Everyone,

This is my first posting though I've been a subscriber for more than a year -
a grateful one, too, for all the information, comments, and ideas I have been
reading. A big thanks to all the Listowners and to you, who contribute to the
list.

For anyone who feels "deprived", I urge you to get some Oriental white rice
flour (finer than some of the other kinds and available at Oriental
groceries), potato starch flour, and tapioca flour and make a mixture of them
according to Bette Hagman's formula (4 cups white rice flour, 1 1/3 cups
potato starch flour and 2/3 cups tapioca flour), then get busy baking! The
following recipes are two I've adapted from "regular" recipes, and if you try
them and other recipes formerly posted to this list, you'll no longer feel
deprived.

Lemon Butter Snowbars
Crust:1/2 c. softened butter or margarine
           1 1/3 c. G.F. flour baking mix
           1/4 c. sugar
           1/2 tsp. xanthan gum (or guar gum)

Preheat oven to 350. Combine ingedients, mixing until well blended. Pat into
ungreased 8" square pan. Bake near center of oven for 15 minutes or until
edges are slightly brown. Meanwhile, combine the following:
Filling:  2 beaten eggs
              3 Tbs. lemon juice
              3/4 c. sugar
              2  1/2 Tbsp. cornstarch
              1/4 tsp. baking powder
Pour over partially baked crust and bake at 350 for l8 to 20 minutes (or until
set). Remove from oven and while hot sprinkle top with confectioners sugar.
Cut into squares.

Lemon Poppy-Seed Muffins
Mix together: 1 c. G.F. flour mix
                         1/2 c. sugar
                         1/4 tsp. salt
                         2 tsp. baking powder
                         1 Tbsp. poppy seeds
                         1 tsp. xanthan gum
Then add: 1/4 c. milk
                 3 Tbsp. lemon juice
                 1 Tbsp. melted margarine
                 2 beaten eggs
                 1 tsp. grated lemon rind (optional)
Bake in greased or sprayed  muffin pans at  375 for 13 minutes if using
mini-muffin pans, 15 minutes if using larger ones.
Enjoy! :-)
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Helen Sumner, Tipp City, Ohio
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