I am looking for cookie and cake recipes that use rice flour with gluten in it, or soy flour, any base recipes?

Ingredients

* 1 (18.25 ounce) package yellow cake mix

* 1 (3 ounce) package instant lemon pudding mix

* 3/4 cup orange juice

* 1/2 cup vegetable oil

* 4 eggs

* 1 teaspoon lemon extract

* 1/3 cup orange juice

* 2/3 cup white sugar

* 1/4 cup butter

Directions

1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).

2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

CHOCOLATE CHIP GLUTEN FREE COOKIES

3/4 cup butter, softened

1 1/4 cups packed brown sugar

1/4 cup white sugar

1 teaspoon gluten-free vanilla extract

1/4 cup egg substitute

2 1/4 cups gluten-free baking mix

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces semisweet chocolate chips

Directions

Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Warm Flourless Chocolate Cake with Caramel Sauce

Ingredients

1 cup butter, cubed

8 ounces semisweet chocolate, chopped

1 1/4 cups white sugar

1 cup unsweetened cocoa powder

6 eggs

1 1/2 cups white sugar

1/4 cup water

1 1/2 teaspoons fresh lemon juice

1 cup heavy cream

2 tablespoons unsalted butter

Directions

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.

Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.

Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.

In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.

Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

Rice & soy flour are considered gluten-free, as substitutes for wheat etc.

for people with celiac disease, or wheat allergies.