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• 1/2 cup white rice flour
• 2/3 cup tapioca flour
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons guar or xanthan gum
• 1 egg, beaten
• 1/3 cup oil (we used canola)
• 1/2 cup casein-free milk substitute (we used plain soy milk -- not vanilla-flavored)
• 1/3 cup sparkling water

Preheat oven to 400 degrees.

Combine dry ingredients.

In separate bowl, combine egg, oil and milk. Add slowly to dry mix. Beat well.

Add sparkling water very gradually. Beat well.

To form hamburger buns or rolls, spoon dough into a plastic bag, seal bag, cut a small hole in one corner and pipe dough onto cookie sheet. Dough will expand somewhat as it bakes.

Bake for 20 to 25 minutes or until buns are just beginning to get some golden-brown edges. Remove buns from pan and cool on wire rack. Makes about 6 hamburger buns.

Notes: If not using within two days, store cooled buns in airtight container in freezer to prevent drying or hardening. When ready to use, remove the number of buns needed and thaw in microwave.

Noah's Bread dough can also be used for doughnut holes (drop by teaspoonfuls into hot oil), pizza crust, soft pretzels or cinnamon rolls, but we've tried it only for hamburger buns or rolls.

-- www.danasview.net/recipe.htm

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PG TESTED

• 1 1/2 cups white rice flour
• 3/4 cup tapioca flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon guar or xanthan gum
• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup mayonnaise (some store brands are GFCF; check labels)
• 1 cup GFCF milk (we used vanilla-flavored soymilk and omitted the vanilla extract)
• 2 teaspoons gluten-free vanilla extract

For the frosting

• 4 tablespoons melted GFCF margarine
• Scant 2 cups powdered sugar, sifted
• 1 1/2 to 2 tablespoons GFCF milk (we used vanilla-flavored soymilk)
• 1 tablespoon GFCF cocoa powder, optional

Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.

Combine dry ingredients.

In separate bowl, mix eggs, sugar and mayonnaise until fluffy. Add flour mixture, GFCF milk and vanilla and mix well.

Spoon batter into cupcake liners.

Bake at 350 degrees about 18 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost if desired. Store unfrosted cupcakes in airtight container in freezer if not using within two days.

Frosting: Combine all ingredients. Add more GFCF milk, one teaspoon at a time, if needed to achieve desired spreading consistency.

-- Adapted from www.makecupcakes-notwar.blogspot.com

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PG TESTED

• 1 1/4 cups rice flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups GFCF milk (we used rice milk)
• 2 eggs
• 1/4 cup vegetable oil

Mix dry ingredients.

In separate bowl, combine milk and oil. Add to dry ingredients with the eggs and stir until combined. Cook pancakes on hot griddle greased with GFCF margarine.

Note: We added extra GFCF milk because we prefer thin pancakes.

-- gfcf-diet.talkaboutcuringautism.org/recipes/kids-only-gfcf-recipes.htm

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PG TESTED

And here's one for the adults.

• 2 tablespoons olive oil
• 2 large shallots, chopped finely (about 1/2 cup)
• 1 bunch asparagus, chopped (about 3 cups)
• 3 cloves garlic, chopped finely
• 2 cups cleaned and sliced mushrooms
• 1 teaspoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon basil
• 32-ounce carton organic vegetable stock, or 4 cups homemade
• 1 cup uncooked arborio rice
• 1/4 cup white wine or water
• 1/4 cup pine nuts

Place 1 tablespoon oil in large Dutch oven or stockpot and heat over medium-high heat. Add the shallots and asparagus and saute for 5 to 6 minutes. Add garlic, mushrooms and herbs; cook until mushrooms begin to soften, 2 to 3 minutes. Remove vegetables from pan and set aside.

Meanwhile, heat vegetable stock to boiling in a saucepan, and keep it hot.

Add remaining tablespoon oil to pan used for vegetables and heat again over medium-high heat. Add rice and stir until it begins to brown lightly. Add hot stock one ladleful at a time, stirring continually, and allow rice to absorb stock completely before adding another ladleful. Add wine in same manner until all liquid has been added and rice is cooked through, about 30 to 35 minutes. Stir the entire time.

Add vegetables and pine nuts after rice is completely cooked. Heat through and serve.

-- "The Gluten-Free Vegan" by Susan O'Brien