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This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it. Ingredients: 1 tablespoon yeast 1 teaspoon sugar 1 ¼ cup warm water 2 cups white rice flour 2/3 cup potato starch 1/3 cup tapioca starch 1 teaspoon xanthan gum ½ teaspoon salt 1 tablespoon sugar + 2 teaspoons sugar 3 egg whites 4 tablespoons canola oil Directions: Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast. Bake 375F degrees for 20-22 minutes.

This recipe comes to us from Chris Kranzler. This is a deliciously different fruit cake, packed with glace fruit, dried fruit and nuts and is delicious and easy to bake wheat/gluten free! I have had loads of comments about this cake from my American friends who dont believe any fruit cake can be delicious - but they have all agreed this one IS DELICIOUS!!! I use it as an English Christmas cake and decorate it with marzipan and icing, but my family love it also as is and eat it sliced any time of the year. 8 oz glace cherries 2 oz chopped candied peel 3/8 cup rum or orange juice 1 teaspoon butter freshly grated rind of one lemon ½ cup seedless raisins 7 oz stoned dates, chopped 5 oz walnuts, chopped 5 oz almonds, chopped 1 cup gluten free flour - any combination will work, I use Bette Hagmans bean flour mix or her feather light rice flour mix. ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 4 eggs, beaten well Put the cherries and candied peel in a bowl and cover them with rum or orange juice. Leave to soak for 30 minutes, stirring occasionally. Drain the cherries and candied peel, and reserve the rum or orange juice. Preheat the oven to cool 300F (Gas Mark2 or 150C). Grease a deep, loose-bottomed 8in cake tin (a large loaf tin works too), line it with greaseproof or waxed paper and grease that as well. In a large mixing bowl, combine the cherries, candied peel, lemon rind, raisins, dates, walnuts and almonds with a wooden spoon. Sift the flour, sugar, baking powder and salt into the bowl and mix well so that all the fruit is covered with flour mixture. Lightly stir in the beaten eggs and be careful to not over mix. Spoon the mixture into the prepared pan. Place the cake in the oven and bake for 1 ¾ to 2 hours, or until a skewer inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil. Remove the cake from the oven and pour on the reserved rum/orange juice while the cake is still very hot. The rum will make the cake sizzle and glaze the top nicely, the orange juice does not sizzle quite so much but still gives a nice glaze and seal. Leave the cake to cool in the tin for 30 minutes. Transfer to a wire rack and leave to cool completely. When cold remove the greaseproof or waxed paper. Voila - a great fruit cake which can either be eaten as is, or to make a English Christmas cake iced with marzipan and royal icing!!

When I first set about to create agreat gluten-free English Muffin, I was initially worried that Iwouldn't have success since I did not own the so-called "bun"pans necessary to make nice, flat, traditional English Muffins. Never one to shy away from baking challenges, I let necessity be theproverbial mother of invention once more (something that has servedme well in this gluten free world!). I actually ended up simplyusing my trusty popover pans, and slicing each “popover” twice,to wind up with three English Muffins per popover. Bonus! The results were exceptional: as one non-gluten-free friend told mewhen she sampled them, "I tried them cold; I tried them toasted;I tried them with jelly; I tried them plain - they were delicious anyway you cut 'em!" ... I'll take that as a ringing endorsement,thank you very much!Jules' Gluten-Free English Muffins Ingredients: 1 ¼ cup very warm water 1 tsp. granulated cane sugar 1 Tbs. rapid rise yeast (you may use a packet of yeast granules here, which will be between 2 ¼ tsp. and 1 Tbs. yeast) 3 cups Jules Gluten Free All Purpose Flour* ½ tsp. sea salt ½ tsp. gluten-free baking powder 3 Tbs. granulated cane sugar 3 egg whites 4 Tbs. canola oil *Recipes for making a homemade all purpose flour can be found in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, as well as in various free media links on my website, NearlyNormalCooking.com. My all purpose flour is also available pre-mixed at JulesGlutenFree.com. Directions: Add the yeast, 1 teaspoon of sugar andwarm water mixture together and set aside. Whisk together dry ingredients and setaside. In a large bowl, add the 3 tablespoonsof sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beatingfor 2-3 minutes after mixed to make the dough lighter. Oil or butter popover tins, jumbomuffin tins or bun trays, then spoon the dough into the trays,filling about 2/3 full. Cover, set aside in a warm place, and letrise for 30 minutes. Preheat oven to 350F static or 325Fconvection. Bake raised muffins for 20 minutes, oruntil they are cooked through and are light brown. Makes 10-12 popover buns, slice with aserrated bread knife 2 times each to make into English Muffins, justperfect for toasting!