Apple Cake: 1 cup white rice flour, 1/2 cup potato starch, 1/4 cup rice bran, 1/4 cup soy flour, 1 cup sugar, 2 tsp. baking soda, 1 tsp. cinnamon, 1 cup vegetable oil, 4 eggs, 1 tsp. vanilla, 1 cup apple juice, 5 cups finely chopped apples (peeled), 1 cup finely chopped walnuts (can be optional).

Sift flours into mixing bowl. Add sugar, soda, cinnamon, and mix well. Add eggs, vanilla, oil, and apple juice. Beat well at medium speed. Stir in apples and walnuts.

Pour evenly into 9x13" greased pan and bake at 325 degrees for 40 minutes.

(donated by: Jean Kane)

Applesauce Cake (1): 1 cup sugar, 1/2 cup butter, 3 eggs (beaten), 1 cup applesauce, 1 cup brown rice flour, 2 Tbsp. potato flour with enough rice polish to fill 1/2 cup, 1 tsp. cinnamon, 1/2 tsp. cloves, 1 tsp. soda, 1/2 tsp. salt, 1 cup seedless raisins.

Cream sugar, shortening together, add eggs and beat until light and fluffy. Add applesauce, and gradually beat in flour and other dry ingredients which have been sifted together three times. Fold in raisins. Bake at 325 degrees for 50 minutes in a 8x8x2" pan.

Applesauce Cake (2): Cream together - 1 cup granulated sugar, 1/2 cup butter, add 3 eggs (beaten) and beat until fluffy.

Sift together 3 Tbsp. potato flour, 1 tsp. cinnamon, 1/2 tsp. salt, 1 cup rice flour, 1 tsp. soda, 1/2 tsp. allspice.

Fold in flour mixture with fluffy mixture, and fold in 1 cup applesauce.

Add raisins, nuts, and dried apricots if desired.

Bake at 325 degrees for 45 minutes in a greased 8x8x2"pan, or make into cupcakes.

Banana Parfait Cake: 6 egg yolks, 2/3 cup mashed bananas, 1 tsp. vanilla,

1 1/4 cups sifted rice flour (sift 3x before measuring), 1 cup sugar, 2 tsp. baking powder, 1/4 tsp. baking soda, 6 egg whites, 1/4 tsp. salt, 1 tso. cream of tartar, 1/2 cup sugar, 1 tsp. lemon juice.

Beat egg yolks until thick and lemon-colored. Mash bananas and lemon juice together. Add banana mixture and vanilla to egg yolks and mix. Add sifted flour, 1 cup sugar, baking powder, and soda.

Beat with mixer ONLY until blended (about 1 min.) Beat egg whites with salt until frothy. Add cream of tartar.

Continue beating until stiff but not dry. Beat in 1/2 cup sugar gradually.

FOLD yellow mixture into egg whites quickly and gently with spatula. Turn into ungreased 10" tube pan. Bake at 375 degrees for 50 minutes.

Frosting: Frost when cool. Use frosting of your choice, or whipped cream/cool whip. Garnish with sliced bananas dipped in lemon juice to prevent darkening.

(donated by: Esther Gross)

Carob Cake: 1 stick margarine, 4 Tbsp. carob powder or cocoa, 1 cup water, 1 cp applesauce, 1 cup rice flour, 1/4 cup tapioca starch, 1 tsp. soda, 1 tsp. vanilla, 3 eggs (separated), 1/2 cup honey, 1/2 cup potato starch, 1/4 cup soy flour, 1 tsp. cinnamon, 1 cup mashed potatoes, 1/2 tsp. salt.

Heat first three ingredients on stove until margarine melts. Sift dry ingredients together. Beat mashed potatoes in mixer bowl and add egg yolks. Then add flour and carob mixture alternately. Add honey, applesauce and vanilla. Beat egg whites until stiff with 1/2 tsp. cream of tartar. Fold egg whites into batter and pour into greased 9x13" pan. Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.

Cheese Cake: 1 lb. ricotta cheese, 2 cups sour cream, 2 pkg. (8 oz. each) cream cheese, 1 1/2 cups butter (melted), 3 large eggs, 3 Tbsp. rice flour, 3 Tbsp. corn starch, 5 Tbsp. vanilla, 5 Tbsp. fresh lemon juice.

Preheat oven to 350 degrees. Mix ricotta cheese and sour cream into mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla, and lemon juice. Beat on high speed for 5 minutes.

Pour into 10" springform pan. Bake at 350 degrees for 1 hour. Turn heat off and leave pan in oven for one more hour with oven door closed. Cool on rack.

(donated by: Gladys Johnson)

Chocolate Cheesecake Supreme:

Crust: 2 cups shredded sweetened coconut, 4 Tbsp melted unsalted butter.

Cheesecake: 6 oz. semisweet chocolate, 1 - 8oz. pkg. cream cheese (room temp.), 3/4 cup light brown sugar, 1/8 tsp. vanilla, 2 eggs (separated), 1 cup heavy cream (whipped).

To make crust - Preheat oven to 350 degrees. Spread coconut on baking sheet and toast in oven 5 minutes until golden. Toss coconut with melted butter and press into 9" greased pie pan. Chill for 1 hour.

To make cheesecake - Melt chocolate hot water (not simmering) in a double boiler. Set aside and cool 10 minutes. In bowl, combine cream cheese, 1/2 cup sugar, salt, and vanilla. Mix well. Add egg yolks one at a time while beating. Add chocolate beating well. In bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup sugar. Beat until stiff. Fold chocolate mixture into egg whites. Fold in whipped cream.

Pour into crust and chill for 12 hours. (Donated by: Diane Campise)

Chocolate Swirl Cheesecake: 3 - 8oz. pkgs. cream cheese (room temp), 1 cup sugar, 1 Tbsp. vanilla, 5 eggs, 4 oz. bakers German chocolate.

Melt chocolate; let cool.

Mix cream cheese well into bowl. Whip in sugar, vanilla and eggs (one at a time).

Mix 2 cups of cheese mixture with melted chocolate. Grease large pie pan or 9x13x2" pan. Pour in remaining plain cream cheese mixture, and swirl in the chocolate mixture. Bake at 350 degrees for aprox. 30 minutes. Do not overbake.

After removing chill. This is a crustless cheesecake (donated by: Anita Kuhn)

Cream Cheese Pound Cake: 1 1/2 cups sugar, 1 pkg. cream cheese (8 oz.), 1 1/2 sticks butter, 1 1/2 tsp. vanilla, 4 eggs, 2 cups rice flour (sifted), 3 tsp. baking powder.

Heat oven to 325 degrees. Mix sugar, softened cream cheese, butter and vanilla, mixing well until blended. Add eggs and mix at low speed until blended.

Stir together flour and baking powder. Gradually add flour mixture to cheese mixture. Mix at low speed until all blended.

Pour batter into lightly greased and floured 9x5" loaf pan. Bake at 325 degrees for 1 hour and 20 minutes (80 minutes). Let cool about 5 minutes before removing from pan. Cool on wire rack. Sprinkle top with powdered sugar or frost as desired.

(donated by: Esther Gross)

Flourless Chocolate Cake: 5 oz. semi-sweet chocolate, 1/2 cup sugar, 2 heaping tsp. rice flour, 1/2 cup hazelnuts (ground) or pecans, 1/2 cup butter, 1 tsp. vanilla, 3 eggs.

Melt butter in a big pan at very low heat. Add chocolate. Blend and turn off heat. Add sugar, vanilla, and ground nuts. Add flour and egg yolks.

In a separate bowl, beat egg whites until stiff. Gently mix the whites into the chocolate. Pour batter into buttered pan. Bake 45 minutes at 350 degrees.

(donated by: Becca Goldman)

JELLO Cake:

(JELLO is a registered trademark of General Foods)

Hawaiian Carrot Cake: 2 cups rice flour, 1/4 cup rice bran, 1/4 cup rice polish, 2 tsp. baking soda, 1 tsp. cinnamon, 1 1/2 cups sugar, 1/2 cp potato starch, 1/4 cup potato flour, 1/4 cup soy flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 1/2 cups oil, 2 cups grated carrots, 1 cup crushed pineapple, 4 eggs (separated), 1/4 tsp. cream of tartar.

Sift dry ingredients together. Beat egg whites with cream of tartar until stiff. Make a well in center of dry ingredients in bowl and add oil, egg yolks, carrots, pineapple and vanilla. Beat about 3 min. at medium speed. Fold egg whites into cake batter. Bake in angel food cake pan or 9x13" pan for 1 hour at 350 degrees.

(donated by: Jean Kane)

Italian Apple Cheesecake: 2 lrg. apples (pared and cored - place 1 Tbsp. lemon juice on apples to keep from turning brown), 2 eggs, 1/2 cup sugar, 2 Tbsp. cornstarch or potato starch flour, 1 tsp. grated lemon peel, 1/2 cp light cream (or half&half), 2 cups ricotta cheese (drained), 1 Tbsp. chopped orange peel (candied), 1/4 cup seedless raisins.

Preheat oven to 30 degrees. Cut apples into wedges, lay overlapping slightly on pastry. In food processor, beat eggs with sugar, add starch, cream cheese, and process. Then add lemon peel and raisins.

Pour mixture over apples in a pan with removable sides (cheesecake pan). Bake for 75 minutes until slightly golden. Serve slightly warm or cool complete and refrigerate.

Can be made crustless, or the following is for a coconut crust:

In food processor, process 2 cups coconut, 1 cup almonds, 1 Tbsp. potato starch flour, 2 Tbsp. butter.

Press on bottom of cheesecake pan. DO NOT precook. Place apples and cheesecake blend over crust and bake as above. (donated by: Pat Ferreri)

Moist and Fruity Rainbow Cake: 2 baked 8 or 9" white cake layers (cooled) (see our links to GF baking suppliers to order pre-packaged cake mixes). 1 package (3 oz.) JELL-O gelatin (your choice flavor). 1 cup boiling water. 1/2 cup cold water. 1 container (8 oz.) Cool Whip (thawed), or your favorite frosting.

Place cake layers, top side up in 2 clean layer pans. Prick each cake with serving fork at 1/2-inch intervals. Dissolve gelatin in boiling water. Add cold water and pour carefully over cakes. Chill 3-4 hours.

Dip 1 cake pan in warm water for 10 seconds; turn out onto serving plate. Top with 1 cup whipped cream topping. Unmold second cake layer; place carefully no top of first layer. Frost top and sides with remaining whipped topping. Chill. Garnish as desired.

Orange Chiffon Cake: 1 cup white rice flour, 1 cup potato starch, 1/4 cup tapioca starch, 1/4 cup brown rice flour, 4 tsp. baking powder, 1 1/4 cups sugar, 1 tsp. salt.

Sift together dry ingredients into mixing bowl; make a well in center and pour in the following: 1/2 cup plus 1 Tbsp. cooking oil, 5 unbeaten egg yolks, 3/4 cup orange juice, 3 Tbsp. orange juice concentrate.

Beat until smooth. Fold in 8 egg whites which have been beaten with 1 tsp. cream of tartar until stiff. Pour into 10" tube pan, ungreased. Bake at 325 degrees for 55 minutes. (donated by: Jean Kane).

Pineapple Upside-down cake: 1 - 8 1/2oz. can sliced pineapple, 3 Tbsp. butter, 1/4 cup packed brown sugar, 4 maraschino cherries (halved), 1/2 cup shortening, 1 cup granulated sugar, 3 eggs, 1 tsp. vanilla, 1 3/4 cup brown rice flour, 1/4 cup cornstarch, 2 tsp. baking powder, 1/2 tsp. salt.

Drain pineapple reserving syrup. Halve pineapple. Melt butter in a 9x9x2" baking pan. Add brown sugar and 1 Tbsp. of reserved syrup. Add water to remaining syrup to make 1/2 cup (set aside).

Arrange pineapple and cheeries in pan. Cream shortening and granulated sugar. Add eggs and vanilla beating well. Sift together remaining ingredients. Add to creamed mixture alternating with 1/2 cup syrup, beating well after each addition.

Spread over fruit in baking pan. Bake at 350 degrees 40-45 minutes. Cool in pan for 5 minutes; invert onto serving plate.

(donated by:Gladys Johnson)

Potato Starch Sponge Cake (1): 8 eggs, 1 1/2 cups sugar, 1 1/2 tsp. lemon rind, 3 Tbsp. lemon juice, 1 cup potato starch.

Separate the eggs. Beat yolks at high speed for 2 minutes. Add sugar and lemon rind and juice. Beat 2 minutes at medium speed. Gradually add potato starch and beat 2 minutes.

In another bowl, beat egg whites until stiff. Fold whites into yolk mixture.

Bake at 350 degrees until golden and toothpick comes out clean. Invert and cool on rack. (donated by: Bonnie Jarosz)

Potato Starch Sponge Cake (2): 8 eggs, 1 1/2 cups sifted sugar, 1/2 tsp. cream of tartar, 1/4 tsp. salt (rounded), 1 tsp. lemon extract, 3/4 cup potato starch (sifted).

Preheat oven to 350 degrees. Separate yolks and egg whites in 2 large bowls. Beat yolks until light in color. Add sugar gradually and beat well. Set aside.

White egg whites until foamy, add cream of tartar and salt. Whip until stiff but not dry. Add lemon extract.

Fold yolk mixture into whites. Fold in flour 2 Tbsp. at a time. Bake in 9" tube pan 70 minutes. Invert to cool. (donated by: Helen Robinson)

Potato Flour Sponge Cake (3): 7 eggs (separated), 2 eggs (whole), 1 3/4 cups sugar, 2 tsp. baking powder, 1/2 lemon (grated rind and juice), 1 scant cup potato starch, pinch of salt.

Beat 7 egg whites until stiff but not dry. Then beat 7 egg yolks and 2 whole eggs together. Add sugar, lemon juice, and rind to egg yolks mixture. Beat thoroughly. Sift dry ingredients and add to egg yolk and sugar mixture. Fold in egg whites carefully. Pour into ungreased large tube pan. Bake at 350 degrees 40-50 minutes. Invert to cool. (donated by: Erna Johnson)

Prune Cake: 1 cup finely cut cooked prunes, 4 eggs (separated), 1 1/2 cups sugar, 2 1/4 cups sifted brown rice flour, 1 Tbsp. potato flour, 3 tsp. baking powder, 1 tsp. salt, 1/4 cup vegetable oil, 1 cup milk, 2 tsp. lemon rind.

Beat cooked prunes, egg whites, and 1/2 cup sugar until stiff.

In a 2nd bowl, sift dry ingredients and remaining sugar (1 cup). Add oil, 2/3 cup milk, and lemon rind. Beat 1 min. at medium speed on mixer. Add remaining milk (1/3 cup) and egg yolks. Beat 1 more min. Then fold in Prune whip.

Pour into later cake pans which have been lined with wax paper. Bake 35 minutes at 350 degrees until a toothpick comes out clean. Fill and frost with whipped cream or 7-minute frosting.

Prune Spice Cake: 1 cup boiling water, 1 cup uncooked cut up prunes. Pour boiling water over prunes. Cool for 2 hours.

2 cups rice flour, 1 tsp. salt, 1 1/4 tsp. baking soda, 1/2 cup oil, 3 eggs (beaten), 1 1/2 cups sugar, 1 tsp. guar gum, 1 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. cloves, 1 cup chopped nuts.

Sift together dry ingredients into large bowl. Add prune mixture, oil, eggs, and nuts. Blend thoroughly (about 1 min). Then beat 2 minutes at medium speed. Pour into muffin pans for best results. Bake at 350 degrees for 20 minutes. Or bake in 2 - 8x8" pans for 30 -35 minutes. (donated by: Erna Johnson)

Pumpkin Cake: 2 eggs, 1 cup sugar, 1/2 cup vegetable oil, 1 cup rice flour, 1/3 cup soy flour, 1 1/2 tsp. guar gum, 1/4 tsp. salt, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. cinnamon, 1 cup canned pumpkin, 1/2 cup coconut, 1/2 cup chopped nuts.

Beat eggs until light and fluffy. Add sugar and oil. Beat well. Stir in rest of the ingredients. Pour into lightly oiled 9" square baking pan. Bake at 350 degrees 40 - 50 minuts. (donated by: Betty Wedman)

Pudding Cake: 1 - 2 layer GF cake mix (Dietary Specialties), 1 - 3oz. Jello Pudding Mix (cook & serve), 1 cup water, 1/4 cup oil, 4 eggs.

Combine ingredients in mixer bowl, blend, beat on medium speed for 1 min. Pour into greased and rice-floured bundt pan. Bake at 350 degrees 50-55 min. Cool in pan for 15 min.

Glaze: 2 cups powdered sugar, 1 tsp. vanilla, milk. Mix together until even, and spread over top of cake as desired. (donated and created by: Susan Mahood)

Toll House Bundt Cake:

Nut Topping: 1/4 cup softened butter, 2 Tbsp. sugar, 2/3 cup finely chopped walnuts.

Cake: 2 cup rice flour, 1/2 cup sweet rice flour, 1/4 cup potato starch, 2 tsp. baking soda, 1 tsp. salt, 1 Tbsp. vinegar (cider or GF), 1 Tbsp. less than 1 cup milk, 1 cup butter (softened), 1 cup brown sugar (firmly packed), 1 Tbsp. vanilla, 4 eggs, 1 - 12oz. pkg. mini chocolate morsels.

In a small bowl combine butter, sugar, and nuts. Mix until crumbly. Spoon into well-greased and floured 10" fluted tube pan. Chill while preparing batter.

Cake: sift flours, baking soda, and salt 2 -3 times. Set aside.

Place vinegar in 1cup and fill with milk to make 1 full cup. Set aside.

In a large mixing bowl, combine butter, brown sugar, and vanilla. Beat at medium speed 3 - 5 minutes until light and fluffy. Add eggs, one at a time beating well after each addition. At low speed add flour mixture 1/3 at a time, alternating with 1/3 of milk cup. Fold in morsels.

Bake 50 minutes at 375 degrees . Loosen edges with spatula and invert on cooling rack. (donated by: Gladys Johnson)

1 1/2 cups white rice flour 3/4 cup tapioca flour
1 teaspoon salt 1 teaspoon baking soda
3 teaspoons baking powder 1 teaspoon xanthan gum
4 eggs 1 1/4 cups white sugar
2/3 cup mayonnaise 1 cup Rice or Soy Milk
2 teaspoons gluten-free vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

(donated by: Jennifer Kuch)