I made this one recently and it was quite good. Gluten free bread just isn't going to be quite like "real" bread, but I'm becoming more adept at making an edible product as I go along. There are a lot of gluten free bread recipes for the bread machine on the web. SORGHUM BREAD An Adaptation of Bette Hagman's Recipe for Twin Valley Mills [ Gluten-Free / Dairy-Free / Soy-Free / Pareve / Vegetarian Option ] 1 cup sweet sorghum flour 2/3 cup tapioca flour 2/3 cup cornstarch 1 3/4 tsp xanthan gum 1/3 cup Vance's Dari-Free or other powdered non-dairy milk substitute 1 tsp salt 1 tsp unflavored kosher fish gelatin or equivalent agar-agar (vegan gelatin substitute) 1 tsp gluten-free baking powder 1 1/2 Tbsp sugar 2 1/4 tsp dry quick-acting yeast granules 2 eggs 1/2 teaspoon distilled white vinegar 3 Tbsp vegetable oil 1 cup lukewarm water Preheat oven to 375 F. Grease an 8 1/2" by 4 1/2" loaf pan with vegetable oil and dust with rice flour. When the oven gets to the right temperature, turn it OFF and do not open the door. Combine all dry ingredients in a medium bowl. In a large bowl, or in the mixing bowl of a standing mixer, whisk the eggs, vinegar, and oil. You can use a sturdy electric hand-mixer, or a wooden spoon (if you have lots of elbow grease to spare) if you don't have a standing mixer. Add most of the water, saving a few tablespoons. Slowly fold in flour mixture a little at a time, with mixer on low setting. The mix should have the consistency of a thick cake batter. Add the remaining water to attain this texture. With the mixer on high, beat for several minutes or until the dough is smooth and well-blended. Pour into the greased and floured pan, cover with a dishtowel and allow to rise in the warm oven for 30 minutes or until the dough reaches the top of the pan. Turn the oven back on to 375 F and bake for 10 minutes, then cover with tin foil and bake for another 40 to 45 minutes or until the crust is golden brown. Immediately remove from pan and allow to cool before slicing. Posted by ByTheBay at 3:25 PM

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.

I realize that this is a very old thread, but here is some information on oats. My wife has celiac disease and was not able to eat oat meal. However, recently she tried some certified gluten free oats and has had no problem whatsoever with them. Apparently, most oats on the market (such as Quaker) have some cross contamination with gluten-containing grains, but there are some oats that are free of cross contamination. There are at least two companies in Wyoming who sell such products.

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