Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you.

Here's my avorite recipe, I've made it many times. Siam Restaurant's General Tso's Chicken 1/2 cup cornstarch 1/4 cup water 11/2teaspoons minced garlic 11/2 teaspoons minced gingerroot 3/4 cup sugar 1/2 cup soy sauce 1/4 cup cup white vinegar 1/4 cup sherry 11/2 cups hot chicken broth 1 teaspoon MSG(monosodium gluconate), optional 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 teaspoon white pepper 1 egg About 1 cup cornstarch 1 cup vegetable oil, plus more for stir-frying 2 cups diced green onion 16 small dried hot peppers To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed. In seperate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to seperate pieces. Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel. Place a small amout of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings. Nancy

Woodie, in my book they were just "ok". I made some of them into "fingers" and some into balls. I liked the fingers better because they were more crisp. Of course if you put powdered sugar on anything it's going to taste good. lol. I might make them again, but then again I might not. I guess I figure if it doesn't have nuts AND chocolate chips, it's not really a cookie! lol

When making pancakes, I often wing it!.....Remember that for every 2 cups of flour, you will need 1 tsp of baking powder and 1 tsp salt.....sweetening, fat of some sort.....and milk. So I make up a 2 cup measure of mixed flours...amybe 1 cup unbleached all purpose, 1/8th cup buckwheat ( a little goes a long way!) 1/8th cup of wheat germ, 1/2 cup whole wheat and 1/4 cup rye flour. Then mix up 2/3 cup milk, one egg, 1/4 cup honey....or brown sugar....or some honey and some molasses, 1/4 cup vegetable oil or soft butter....and mix intio the flour.....add more milk as needed to make cakes as thin as you like. And sometimes I just use white flour and whole wheat....1/2 and 1/2 of each. And....I always add 1/2 tsp vanilla extract. Linda C