I've been asked quite a bit lately about gluten-free baking, and so thought I'd share some good sources for recipes/baking tips.

--------Here's my favorite gluten-free site:

 http://glutenfreegirl.com/recipes/

She's got great recipes and explains everything in a easy-to-follow fashion. Also (somewhere on the site!) explains the importance of ratios when you are trying to decide what non-wheat flour to use. This is very helpful, since often the flours are heavy (not to mention expensive) & it's so disappointing to make something that just ends up in a big gooey mess!

---------Sometimes it's easier to use gluten-free baking mixes, especially if you don't want/need to buy a bunch of flours. I love using "Pamela's Pancake and Baking mix", it has a great mix of brown rice flour and almond flour, which gives a nice flavor to pancakes. I've also used it for carrot cake-following the muffin recipe printed on the package, and adding 3/4 c. Carrots (cooked & ground up in the food-processor), 1/2 c. Walnuts, 1/3 c. Coconut, 1/4 c. extra liquid (milk or water), 1/3 c. golden raisins, following the package baking directions, but baking it approximately 30 minutes (or until a toothpick comes out clean).

----------Also "Domata Living Flour" is a great pre-made flour mix that has the xanthum gum in it so you can just use it one-to-one in flour substitutions. It's great when you need a lighter flour for baking things you want to rise well. I've had good success using this one for biscuits or scones.

----------This site has some great recipes from the Nutrition Program at Bastyr. I like how they use a wide variety of ingredients, and often explain the health benefits of the ing. they've used. It also has some good recipes for cooking for someone who's avoiding dairy, and I think all of the recipes are vegetarian.

http://www.bastyr.edu/recipes