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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