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Thank you everyone for all your help!

I've received over 40 responses from people on the list serve.  At least
25 people recommend the Gluten Free Pantry's Angel Food Cake mix (My
husband placed an order with them last night) at  www.glutenfree.com or
PO Box 840 Glastonbury,Ct. 06033 tele.860 633 3826 Several people
recommended Bette Hagman's recipe in her cookbooks.  Some also
recommended Miss Roben's angel food cake mix.  A few recommended using
the recipe found on the back of Manischewitz Potato Starch.  Several
recommended using a regular angel food cake recipe, replacing the flour
with corn starch.  One adds grated lemon or orange rind to her recipe.

Two recommended ordering a cake from Mr. Ritts Bakery in Philadelpia.
I'm told his angel food cake costs $15  including shipping.  His
telephone number is 215-627-3034.  His website is www.mrritts.com.
Many suggested making sure you bake angel food cake long enough, or it
will fall.

I'll enclosing a few additional comments here, and I'll include recipes
sent to me in a separate message.  Thank you all -- and thank you for
all your happy birthday wishes.

Clare
Arlington, WA

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Bette Hagman's angel food cake recipe is really like a traditional angel
food cake but I have made several changes.  I found that the recipe is
not as sweet as the cake mixes so I doubled the powdered sugar and added
half again as much granulated sugar.  I also use the powdered egg whites
that you can get in a can.  You just reconstitute with water like you do
the cake mix.  I double the recipe and use the normal size angel food
cake pan otherwise it is too flat.  Instead of the lemon peel the
traditional angel food cake uses 1tsp vanilla and 1tsp almond.

*************************

Roben Ryberg's book's:  The Gluten-free Kitchen has a very good
angelfood cake.

I you dont have it, go to this other good site:
http://forums.delphi.com/celiac/messages/ and search for angelfood cake.
I have posted quite a few recipes.  But instead of using cornstarch
only, use a combination of 3 part cornstarch and 2 part potato starch
flour (potato flour is not the same) and 3/4 t guar gum or 1/2 t xantham gum.

There are knwoledgeable and understanding people there.  There is
Abigail's Gluten-free list, and I have voluntarily posted thousands of
GF recipes.