I got the original recipe here: http://vegan-magic.blogspot.com/2012/06/bean-and-lentil-loaf-low-fat-gluten.html where credit is given to Anne Sheasby's book "High fibre cooking". Here is the version I did tonight, written as for a non-cook as much as possible: Food Processor, scale, large mixing bowl, strainer or slotted spoon, two pots, mixing bowl, measuring cups and spoons, wooden spoon or other cooking spoon, 9" loaf pan (mine is shiny aluminum), prep bowls, cutting board and knife, pastry brush (preferably silicone) Dry Garbanzo beans, about 200 g cooked weight Dry beans (black eyed peas tonight, white or black beans another time), about 200 g cooked weight 400 g cooked weight dried green lentils 1 onion, about the size of a fist, chopped 2 stalks of celery, chopped 1 large or 4 small cloves of garlic, squished and chopped or pressed Oil for sauteing (I use Extra Light Olive Oil) Carrots, about 8 peeled baby or one large 1/2 c. walnut pieces 1/2 c. almond meal 2 TBSP tapioca starch 2 TBSP ground flax seeds 1/2 cup crumbs (better idea than rice) 3-4-ish TBSP Simply Heinz tomato ketchup (if you're picky--any would do), plus more for brushing on later Be generous on the measures with the spices. Not heaping, but a little rondure. :) 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp chili powder 1/2 tsp chipotle powder 1 tsp smoked Spanish paprika 1/2 tsp black pepper, not too fine 1/2 tsp Morton's table salt (I say go for the iodine when cooking because who wants goiter?) 1 very very generous tsp dried basil 1 tsp dried thyme Day before: Rinse and sort beans, well. Put beans in a heavy pot, cover with water, bring briefly to a boil and let cool, then put in fridge overnight. Day of:Pour off some of the bean water until it's only about a third of the way up. Bring to a moving simmer and cook the beans through to tender. Should take about the time it takes for the water to boil off/be absorbed. About 20 minutes. Add back more bean water if needed. Rinse and sort lentils, well. Cook about a cup of lentils to 3-4 cups of water. Bring to a boil and simmer for about 20 minutes until they puff up. Saute onions and celery. When the onions start going transparent, add the garlic. Continue to cook until soft but not carmelized (brown). Put the walnut pieces in the food processor and pulse until small. Add the almond meal and pulse a few more times to mix. Put nut mixture in mixing bowl. Put carrots in food processor and pulse until small but not minced and loosing their water. Add to mixing bowl. Add the crumbs to the mixing bowl. Measure and combine in a prep bowl: seasonings, spices, herbs, flaxseed and tapioca (i.e., the small amounts of dry stuff). Mix well with a fork. Set oven to 350 degrees F. Drain both the beans and lentils. Measure out 400 grams of the lentils and 400 grams of the beans. Put equal portions in the food processor with a portion of the sauteed mixture equal to the proportion of the beans/lentils. That is, if you're putting in a third of the beans and a third of the lentils, use a third of the sauteed vegetables. Turn on the FP and let it run until a paste develops. Scrape down the sides once or twice. It's done when looking from the top (lid off) it seems well blended and doesn't have big pieces of anything showing. About the texture of stiff hummus. Empty into mixing bowl and repeat until done. Mix the contents of the bowl with your wooden spoon until everything is well distributed. Add the ketchup, and mix. Pour the spice mixture all around the bowl so that it's well spread out, and mix bringing the outside edges in, until all the spice mix is well mixed in and distributed. If you think it needs more color, add another squirt of ketchup. Prepare the loaf pan by generously oiling it (or spray oil). Not enough oil for puddles, but so there's lots on the sides and bottom. Don't do this ahead or the oil will all run down. The oil is for making the crust as much as keeping the loaf from sticking. Put the bean mixture in the pan and smooth the top. Try to get the sides not to stick up so they won't burn. Place in the middle of a 350 degree oven on convection/bake if you have it, or else convection or bake. Set the timer for 45 minutes. If the top is at all dry looking, use your pastry brush to cover it with a thin layer of ketchup. Bake a further 10-15 minutes. When it's ready the edges will just be getting dark and will be pulling away from the sides of the pan. Remove from oven and put on a rack. Let it cool and rest for at least 20 minutes. When the pan's edges are cool enough to touch, place your plate over the pan, grab the edges of both and invert. Garnish as you please. A scalloped or serrated knife will probably cut the cleanest, or choose a thin blade. Just don't press down so hard it squishes. Since I wasn't having company, I went for the practical and unmolded my loaf onto the top of a long Ziploc container. That made it easy to just put the container over the loaf for storage in the fridge. Edit: Left off the lentils from the ingredients. This post was edited by plllog on Tue, May 6, 14 at 1:10

I have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.

Baking gluten-free is a challenge and also expensive. The flours can cost 10 times that of AP flour ($5.50 vs 55c per pound) and many recipes call for ground nuts that start at $8 per pound. I do have a great TNT cookie recipe that uses no flour and has no dairy (casein free): Nancedar GFCF Peanut Butter Cookies Makes about 3 dozen 2 large eggs 1 1/4 C sugar 2 t baking soda 1 t pure vanilla extract Beat together using a stand or hand mixer. 1 C creamy peanut butter 1 C crunchy peanut butter Beat into the bowl with the wet ingredients on low. Do not over mix or they will be grainy. Let sit for 1 hour at room temperature. Use a small scoop to form balls, put on parchment paper covered baking sheets, flatten slightly with crisscross of a fork. Bake in preheated 350F oven for 6 minutes, reverse the sheets, and bake for another 4 to 6 minutes. Let sit on the sheets for 5 minutes then remove to cooling racks. Store airtight (doubled plastic bags). I sometimes add 1/2 C to 3/4 C chocolate chips for Chocolate Chip Peanut Butter cookies but you must check the ingredients list to be sure there are no milk solids if you want them to remain dairy/casein free. Toll House does have milk. Nancy

talley_sue_nyc- I think baked goods can be part of a balanced diet, and they don't need to be fattening - it's how much and how often..... I've believed it as a certified nutrition instructor as well as a homemaker. On the down side, not many of the gluten-free recipes give you nutrition information, so you have to do some detective work yourself to figure it out. What kinds of things would you like to make, and what are some of the brands of ingredients you have "hoarded" away? Maybe all you need is a "good" recipe and inspiration go give some things a try. Wasted food is the most expensive food we buy! A recipe example: I had one banana that needed a new-lease-on-life this morning, so I made a recipe for Super-Simple Banana Cookies (1 small ripe banana, 1 c. oats, 2 T. dried dates - chopped fine, 2 T. chopped pecans, 2 T. coconut oil, vanilla and a pinch of salt (optional). Form into 12-dollops - I use a #50 portion scoop - flatten until they are 1/4" thick and I baked them in my convection/microwave oven - 350° 23-25 minutes. As hubby likes to put it, it's how we can eat 1 c. of oats without it being oatmeal ;-). The twelve 2-inch cookies will last us for 3-4 days. I usually make this recipe once or twice a month. I'm also a stickler about serving sizes and the number of servings from the 4 food groups we consume each day. I have a short list of recipes I use 1 banana in, like a G-F Banana Snack Cake which uses 1/4-cup butter for an 8-inch cake, which at our house is 16-servings. Serve it with some fresh fruit and you won't require large pieces. Wolfing down food without savoring each lovely bite is one cause of over-eating, so slow down and one small piece of cake will be most satisfying. This recipe is generally made on Friday or Saturday morning for the weekend drop-by traffic. People who eat it love it and never realize it's gluten-free. I make small silver dollar pancakes using 2 eggs and 1 ripe banana. It's more than enough pancakes for the two of us. I also make Buckwheat Banana Pancakes (using 1 ripe banana) and the fat is from 2 T. of peanut butter - not even an egg in the recipe. We have pancakes every Monday morning and the recipes are made from a variety of ingredients - cooked quinoa, soaked oats, and sprouted lentils. None are high-fat or high-sugar, and I always keep a stack in the freezer. Some pancakes will actually work as a sandwich wrap, in a pinch.... if you add some chopped chives and dill weed the pancake wraps are a substitute for the much loved dill bread. One loaf of g-f banana bread makes twelve 1/2-inch-slices and has 2 T. oil and the fat from 3-eggs in the recipe. But those three eggs, along with the almond flour and coconut flour also make them high in protein and fiber, and the 2"x3"x1/2" slice is more satisfying than eating two or three slices of traditional banana bread baked in a 9x5-inch loaf, with all it's sugar and empty, addictive, carbs from wheat flour. Carbs make us fat as well. That loaf of banana bread will last us for 6 Sundays. We have one slice of a quick bread as part of breakfast each Sunday. We have one regular-size muffin as part of breakfast on Saturday morning. Another place to get whole grains like oats and quinoa, and I make sure it's also high-protein, low-fat, and low-sugar. So one recipe making 12-muffins will last for 6 weeks. Once again, serve it with fresh fruit. Baked goods are just one source of fat in our diets, and it all adds up no matter what the source is, but fat is also an essential element for good health and we should include "good" fats in our diet. Eating too much of anything is a waste of food, so I would start there for inspiration, rather than worrying about one type of food in the diet. In truth, over-eating is not much of an option on a $125/month food budget for 2 adults (I typically allot $10/week for meat, and try to keep meat purchases to $2 per pound, or less). Hubby takes his lunch to work, and we rarely eat out, but there are home-baked goodies available as part of our regular diet. If you haven't discovered Elana Amsterdam's web site - http://elanaspantry.com/ - you might give it a look. I've used so many of her recipes from her web site, and I also have copies of "The Gluten-Free Almond Flour Cookbook", and "Paleo Cooking from Elana's Pantry" by her. -Grainlady