<<Disclaimer: Verify this information before applying it to your situation.>> Dear Lynn, I thought I'd make this posting available to all as the recipes may be of interest to others. I have some recipes *which we've not yet tried* but from GF cookbooks. One is in cups (presumably originally American or Australian). One I am translating "on the fly" from Danish so some odd phrasing may creep in. Olde Englande Gingerbread (From "Wholefood Gluten Free Cookery") [This recipe has been removed from the logfiles, as] [it is copyrighted material---the CELIAC Listowners] "Dream-cake" (from Magda's opskrifter -Dansk Coeliaki Forening) 200 grams corn flour 50 grams potato flour 50 grams margerine 250 grams sugar 4 eggs about 200 ml milk 3 tsp baking powder 1 tsp vanilla sugar (made by leaving vanilla pods in sugar for several days/weeks) If you haven't got it, use a reasonable amount of vanilla essence (1/4 tsp or whatever is right for your particular palate) Topping 125 grams margerine 100 grams grated dried coconut 250 grams dark brown sugar 50 ml milk The toppingl is melted and stirred together in a saucepan. Whisk the egg and sugar together to a thick mass. Sieve in the cornmeal and baking powder and add the vanilla flavouring. Mix in. Heat the margerine and milk together in a saucepan to the boil and carefully mix into the dough. The dough is now spread in a greased and floured tin and baked in the oven at 200 C (400 F) for about 20 min. As soon as the cake is cooked, spread the topping over it and replace it in the oven at 225 C (450 F) for 5 min. The oven tin in the drawing is oblong and shallow. The other thing I promised you is the UK Coeliac Soc address:- The Coeliac Society, PO Box 220, High Wycombe, Bucks HP11 2HY England Sorry I haven't time to type in any more recipes today - back to the salt-mining now! Regards David David J Walland University of Bristol Radiation Safety Officer [log in to unmask] Tel +44 (0)117 928 8323 Fax +44 (0)117 929 1209