<<Disclaimer: Verify this information before applying it to your situation.>> Hi, I have been a member to the list for six weeks and have been reading it with great interest. I was born with DH in 1940 in Germany and develooped Celiac sprue later in life. It was not until 1969 that I was finally diagnosed in the US. I am writing in response to Leslie Granson, who asked for rice free recipes for baking. The following is a recipe for a Sponge cake made with potato starch and it is wonderful served with fesh fruit ( sliced strawberries with a little sugar) and a whipped topping or icecream. POTATO STARCH SPONGE CAKE 8 eggs 1 1/2 cups sifted sugar 1 1/2 teaspoons grated lemon rind 3 tablespoons lemon juice 1 full cup potato starch dash of salt, if desired Separate the eggs. Using an electric mixer, beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes. Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in an ungreased 2 piece 10" tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan. ( I use a wine bottle and to prop up the cake to keep from pressing the top down) Enjoy! Reni Schaeffer, O'Brien, Oregon