GF Coffee Cake: Butter a bundt pan, preheat oven to 350 degrees. Sift together 3 times into a bowl 2 cups rice flour, 1/2 cup rice polish, 3 tsp. potato flour, 1 tsp. salt, 2 tbsp. baking powder, 1/3 cup sugar, 1 tsp. Xantham gum.

After sifted 3x, pour into an elextric mixing bowl and add 4 eggs, 1 1/2 cup milk, 1/2 cup vegetable oil, 1/4 cup honey, 1/2 tsp. vanilla or almond extract (I prefer vanilla).

Set aside: 1/4 cup sugar, 1 tbsp. cinnamon, (optional 1/2 cup chopped almonds).

Layer batter into pan and cinnamon mixture and swirl them together with knife.

Bake 50-60 minutes (created and donated by Susan Mahood).

Cinnamon Apple Coffee Cake: ingredients:

1- 20oz. can sliced apples (drained),

2 cups rice baking mix,

1 1/2 cups milk(substitute soy milk if necessary),

4 tbsp. oil, 2 eggs (can omit eggs and increase milk to 2 cups),

1/2 cup raisins (opt)

brown sugar

granulated sugar

cinnamon

Grease and flour 8" square baking dish. Combine baking mix, eggs, milk, and oil in a bowl. Mix thoroughly. Pour enough mix to cover bottom of dish. Divide remaining mix in half. Layer 1/2 apples, 1/2 raisins in dish. Sprinkle with sugar and cinnamon. Take one half of the remaining mix and cover what's in pan. Sprinkle 2nd layer with sugar and cinnamon. Cover with 3rd layer of mix.

Bake 45-50 minutes (donated by Marliyn Williams)

Molasses Raisin Coffee Cake: 1 tsp. sugar, 1/2 cup warm water, 1 Tbsp. dry yeast, 1 cup water, 1/4 cup vegetable oil, 1/3 cup molasses, 1 1/2 cups brown rice flour, 1 cup white rice flour, 1/4 cup potato flour, 3 1/2 tsp. guar gum, 2 tsp. cinnamon, 3/4 tsp. salt, 2 eggs, 1 cup raisin.

Combine sugar, water, and yeast in small bowl. Set aside for 10 minutes.

Mix water, oil, and molasses together in a separate bowl. Add yeast mixture and rest of ingredients. Beat well for at least 3 minutes. Pour dough into lightly oiled bundt pan or tube pan. Let rise in a warm place until doubled, about 1 1/2 hrs.

Bake at 375 degrees for 30 - 45 min. Remove from pan and cool before slicing.

Yield: 25 servings. (donated by: Betty Wedman)