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Hi Friends, 

The response I got was not as great as I would have liked, but I am
none-the-less grateful to those who did take time to write.  Here are
the recommendations I got:

Cause Your Special English Scone mix  (I have been using this for quite
some time, but would like to make it at home for less)

There is a great cornmeal biscotti recipe in Lowell's book Against the
Grain

I made a really nice biscotti over the holidays. I simply took the
recipe from my regular recipe book and replaced the all purpose flour
with Bob's Red Mill All purpose flour (cup for cup)+1tsp Xanthum gum for
each cup of flour. I do this with pretty much all of my baking and have
yet to come up with a problem.

Lynda, replying to your listserv request, here is Rebecca Reilly's
walnut-orange biscotti recipe.  It is so delicious, I have had it for
breakfast every morning for 2 years and non-celiacs beg me to make it
for them.  Enjoy!

Walnut Orange Biscotti (THE ABSOLUTE BEST! - Unbelievably Delicious with
Coffee) 

1-1/2 c. g-f flour 
¼ c. sweet rice flour 
1 t. xanthan gum 
½ t. b. soda 
½ t. b. powder 
1/8 t. salt 
1 stick unsalted butter, room temperature 
1 c. sugar 
2 eggs 
2 t. grated orange zest 
1 t. vanilla 
1-1/2 c. chopped toasted walnuts 

Mix together g-f flour, sweet rice flour, xanthan gum, b. soda, b.
powder and salt. 

Cream the butter until white.  Add the sugar and beat until fluffy,
about 5 minutes.  Blend in the eggs, one at a time.  Add the orange zest
and vanilla, then stir in the nuts.  Slowly incorporate the dry
ingredients to form a soft dough.  Refrigerate the dough for at least 1
hour or overnight.

Preheat the oven to 375 degrees.  Lightly grease 2 cookie sheets and
line with parchment paper. 

Divide the dough into 3 equal pieces.  Roll each piece into a log 1-1/2
to 2 inches thick.  Place 2 logs on one sheet, and one log on the other
sheet, leaving enough space between them for the dough to spread while
baking.  Bake the logs for 20 minutes.

Remove the cookie sheet from the oven and let sit for 5 to 10 minutes.
Slice the logs on a slight diagonal about ¾ inch thick.  Place the
slices, cut side down, on the cookie sheets.  Lower the oven temperature
to 350 degrees and bake the slices for 10 to 12 minutes.  Cool on a
cooling rack.  Store in an airtight container.

Bob's Red Mill's Sorghum Flour has a scone recipe on the package.  We
think it is terrific.  I have made an almond biscotti from Wheat Free
Recipes & Menus cookbook that we liked by Carol Fenster.  page 178    If
you can't find the book in Barnes&Noble, try amazon.com.  It is a great
book.  

I ordered a NEW copy of Carol Fenster's book (see above) from Amazon for
only $6.00 by clicking on "New and Used!"  

Thanks again to those of you who took the time to write.

Lynda Swink

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