<<Disclaimer: Verify this information before applying it to your situation.>> There have been requests for holiday food. I am not a baker and take NO credit for these recipes, but Laura Johnson-Kelley (also on this list) gave a wonderful program about Gluten-free Holiday Baking last week in one of the Cornell University teaching kitchens. As I'm off carbohydrates for a while, I couldn't even taste, but my non-celiac husband said the samples I brought home were delicious, and those who were there were gobbling with glee. So here are Laura's recipes. (and by the way, she is a radiantly healthy-looking, beautiful red head who is also one smart anthropologist-archeologist. Rich Pie Crust 1 cup rice flour 1/3 cup tapioca starch 1/3 cup cornstarch 1/3 cup potato starch 1 1/2 tsp Xanthan gum (see Zaccardi's message this A.M about mung bean flour) 2 tsp sugar (optional) 1 1/3 sticks butter, softened (or equivalent) 1 egg 1 Tbsp GF vinegar approx 1 tsp. cold water. Mix dry ingredients together; cut in butter until the size of peas. Add egg, vinegar, and water and mix well. Use enough water to produce a dough that handles well. (This quantity of water will vary depending on how dry your house is and how dry the flour is.) You may find that the dough handles best after being chilled, but it will work immediately. Roll out on floured plastic wrap. (Laura suggested that the chef wipe the counter with a damp cloth before putting down the plastic wrap, so it will not slip around - she also said you could use a plastic bag (dry cleaner, grocery store...) as it would be larger than a piece of plastic wrap from a roll of same. Shape and place in pie pan and bake as directed in your home recipe. This produces 2 9-inch crusts. Remember that gluten-free pastry can stand more handling than regular wheat pastry, so don't be shy about handling it. Laura recommended this for open face pies. For some reason she says it is harder to use this as a top crust. I didn't pay attention to the reason. Someone wanted a FRUITCAKE recipe for a wedding, but of course this is a holiday favorite, too. To whit: One quart mincemeat l lb or 2 cups candied fruit 1 can condensed (not evaporated) milk 1 cup rice flour 3/4 cup sweet rice flour 3/4 cup gram flour 1 tsp soda 2 eggs 1 cup chopped walnuts or pecans Grease and flour tube pan. Mix dry ingredients together. Combine eggs, milk, mince, fruit, and nuts; fold in dry ingredients. Spoon batter into pan. Make at 300 degrees F for 2 hours. If two loaf pans are used, reduce baking time to one hour and 20 minutes. Cool 15-20 minutes, then turn out of pan. Laura, when you read this, why don't you send the rest of your great recipes to the list??? Gayle Kennedy