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.

I've been reading Rosemary Barron's "Flavors of Greece" (I read cookbooks the way others read novels). In it there is sort of a Greek version of hummus that might work: Rivithosalata (Garbanzo Beans & Garlic Salata) 1 1/2 cups dried garbanzo beans, soaked overnight in water to cover 2 large cloves garlic, chopped 1 tsp ground coriander or 1/2 tsp ground cumin 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 5 tbls Kalamata olive oil Strained juice of 2 lemons for serving: Finely chopped flat-leaf parsley 1 tbls dried rigani (Greek oregano) crumbled 1 tsp paprika Drain the beans and place in a large saucepan with cold water to cover. Bring slowly to a boil, drain, rinse. Rinse out the saucepan, return beans to pan, and add cold water to cover by 3 inches. Bring to a boil, recuce the heat, cover, and genly simmer for 50 minutes or until so0ft. Drain, reserving 1/2 cup of the cooking liquid and a few whole beans for garnish. Place the beans, garlic, coriander, salt and pepper in a food processor or blender container. With the machine running, gradually add 1/4 cup of the olive oil and most of the lemon juice. Add more salt and pepper and the remainign lemon juice if desired and process until smooth and creamy. For a thinner consistency gradually add some or all of the reserved liquid (if you plan to store the salata add all the reserved liquid---it will thicken on standing). Spread on a platter and sprinkle with the parsley, regani and reserved whole berans. Combine the parprika and remaining tbls olive oil and sprinkle over the salata. To store, refrigerate in an airtight container for up to two days.

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

I reckon you could prepare this batter ahead - but I haven't tried it. Drop Doughnuts 1/4 cup butter 1 cup sugar 2 egg yolks, beaten 1 egg, beaten 4 cup unbleached flour 2 teaspoons baking powder 1/4 teaspoon nutmeg 1/2 teaspoon baking soda 3/4 cup buttermilk OR sour milk icing sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the icing sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Drop spoonfuls of dough into 180C deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with icing sugar. I have made the following recipe a few times. I reckon it would be possible to cut out the dough, then store in the fridge between sheets of plastic wrap. Doughnuts 500g self raising flour 1/8 teaspoon salt 1/4 teaspoon nutmeg 60g butter 60g sugar 2 eggs about 80ml milk castor sugar 1 lemon Sift flour, salt and nutmeg, rub in butter, add sugar, then well beaten eggs, and sufficient milk to mix into a soft dough. Turn onto a floured board, roll out 1cm thick, cut into rings with a doughnut cutter or 2 cutters, deep-fry till doughnuts are a golden brown, sprinkle with castor sugar and serve hot with slices of lemon. Makes about 15 doughnuts. Orange Doughnuts (ditto above with refrigerating the rounds) 1 3/4 cups self raising flour 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 dessertspoon butter 3 tablespoons sugar grated rind 1 large orange 1 egg, beaten 3 tablespoons milk 2 tablespoons orange juice Sift flour, nutmeg, and salt into a bowl, add butter, sugar and orange rind. Combine the egg, milk and orange juice, and add to dry ingredients. Knead lightly and roll out to 1cm thick. Cut into rounds with a large cutter to form rings. Fry in deep, very hot fat or oil until golden brown. Drain on paper, sprinkle with sugar. And another nice and easy recipe just to make your choices more difficult!! These won't have the holes in the middle, though. Easy Doughnuts 1 1/2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 2/3 cup milk 2 tablespoons castor icing sugar Sift dry ingredients together and add egg and milk. Batter will be thick. If too thin add a little more flour. Drop by spoonfuls into deep hot fat and cook till browned. Drain off excess fat and roll in sugar. Muffins that Taste Like Doughnuts 1 3/4 cups plain flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/3 cup oil 3/4 cup sugar 1 egg 3/4 cup milk Topping: 1/2 cup melted butter 3/4 cup sugar 1 teaspoon cinnamon Reheat over to 180C and prepare large muffin pans. Combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl combine thoroughly oil, sugar, egg and milk. Add to dry mixture and stir to just combine. Bake for 20-25 minutes. Remove muffins immediately while hot, dip in melted butter then combined sugar and cinnamon. Makes 8-9 large muffins. Variation: Fill pans 1/2 full, put 1 teaspoon jam on top of each and top with the rest of the batter.