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Dear Celiac List Mates,

I'm the cake, cookie and goody maker in the household. Vic makes the breads,
and I critique them.

Here is a new recipe for you to try - hardly low calorie: *
http://tinyurl.com/2wao33*. Look for the the word "New" in bold red.  I
served the cake to company, and even cake-haters scobbled it up. I wish I
could say the recipe was original by me. When you open the page you will see
a scanned image of the original recipe along with modifications to make it
gluten-free. Of course, I put my own spin on recipes, but the key changes to
a cake like this gluten-free cake is more leavening - generally about
half-again as much, good gluten-free flour, and xanthan and guar gums. Guar
gum is really important in a cake recipe because it makes the cake springy.
Can't find "jelly" in the original recipe? Of course not! The cake just
cried-out for it.

Please send an email if you have questions.

Enjoy!

Hallie-Sunnyvale, CA

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