I have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.

There is quite a bit of difference between almond FLOUR (even differences between commercial brands - some are coarse, some more fine, some include the skins, others are blanched and skinless) and almond MEAL (ground almonds at home), and the third choice, almond flour made from the dehydrated pulp leftover from making almond milk (the perfect 2 for 1 product). I use all of them - it just depends on the recipe and results I want. My preference is to use almonds that I sprout and dehydrate first because they are easier to digest and it's also MUCH cheaper to make my own than to purchase commercial almond flour. But saying that, I always have a bag of Honeyville Grain Almond Flour in the house. I also avoid white and brown sugar and high-glycemic starches and flours common to many gluten-free cookbooks. If you find recipes that use rice flour you can mill your own, but use short- or medium-grain rice (white or brown - your choice) instead of long-grain rice. Long-grain rice is fine for a thickener or dredging, but not for baking. If you want to make cookies (or other baked goods) with almond flour, I'd suggest checking out Elana Amsterdam's web site - www.elanaspantry.com. The recipe for Pecan Shortbread Cookies linked below is a favorite recipe. Elana Amsterdam suggests using Honeyville Grain Almond Flour, and for her recipes I agree that's the best choice. Bob's Red Mill Almond Flour just doesn't cut it - it is much coarser and you'll get a grainy finished product, or you will get a lot of crumbling by using coarse almond flour. BTW, I was baking with almond flour long before we went gluten-free because it's low-glycemic. Same with coconut flour, another low-glycemic choice. Honeyville Almond Flour is one of the finer grinds you can find commercially. When you make your own almond flour using whole almonds, you chance making almond butter by the time you get the fine grind similar to Honeyville Grain Almond Flour. You may need to add sugar to the almonds while grinding. I get a much finer grind using pulp from almond milk made in the Vitamix compared to pulp from almond milk made in the Ninja blender. When completely dehydrated, I give the pulp a whirr in a small Ninja food chopper to break up the clumps - or run a rolling pin over it. I also get less pulp using a Vitamix. It's not a one-size-fits-all when it comes to texture provided by the different almond flour/meal products. When it comes to cookies, this one\-bowl recipe is by far the easiest. I often make this recipe when I have one ripe banana and bake them in my solar oven or in the convection/microwave oven on a pizza pan. SUPER\-SIMPLE BANANA COOKIES 2\-3 mashed bananas (2 large bananas or 3 small) 2 c. gluten\-free oatmeal 1 c. chopped dates (can use any dried fruit, or a mixture of dried fruit and mini\-chocolate chips, cacao nibs, finely chopped nuts, etc.) 1/3 c. coconut oil 1 t. vanilla 1/8 t. of salt (can omit) Preheat oven to 350\-degrees F. Cover two baking sheets with parchment paper, or use ungreased baking sheets. Mix all ingredients well and drop by teaspoonful (I use a \#50 portion scoop) onto baking sheets. Lightly press the dough until it is about 1/4\-inch thick and form into rounds. Bake 25 minutes, or until lightly browned. You can bake these cookies until soft or lightly crunchy \- your choice \- depending on how long you bake them. I like to use dried blueberries or dried apricots snipped into 1/4\-inch cubes using kitchen scissors. Dried cherries (snipped into smaller pieces) and mini chocolate chips makes a nice combination. Using one banana: 1 mashed banana 1 c. gluten\-free oatmeal 1/3\-1/2 c. dried fruit or mini chocolate chips (or combination) 2 T. coconut oil pinch of salt PEANUT BUTTER CRUNCH COOKIES Melt together: 1 stick butter 3/4 c. peanut butter In a large bowl add butter/peanut butter mixture and the remaining ingredients. Mix with an electric hand-held mixer. 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry-roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar 1/2 c. mini chocolate chips 1/2 c. unsweetened coconut 1/2 c. cacao nibs (optional) Cover two baking sheets with parchment. Use a #50 scoop for dough portions (note: make small cookies as this dough spreads). Bake in a 375-degree oven for 12 minutes. BLUEBERRY COCONUT PECAN BREAKFAST COOKIES These cookies are similar to Super\-Simple Banana Cookies. http://www.kumquatblog.com/2012/03/blueberry-coconut-pecan-breakfast.html ~~~~~~~~~~~~~~~~~~~~~~~~ COCONUT OATMEAL COOKIE BARS (which are cookies, not bars) (Source: The Everything Coconut Diet Cookbook) Makes 24 1/2 c. coconut flour 1/2 c. coconut sugar 1/2 c. rolled oats 1/2 c. unsweetened shredded coconut 1/2 c. coconut oil 1 egg 1 t. baking soda Preheat oven to 350\-degrees F. In a mixing bowl, combine coconut flour, sugar, oats and shredded coconut. Melt coconut oil; add egg and baking soda. Mix well into dry ingredients. Drop by spoonfuls onto greased cookie sheet; bake for about 10\-12 minutes, or until lightly browned at the edges. Remove from oven, and cool on a wire rack. \[Grainlady Note: I generally double the recipe. Use a \#50 portion scoop and press the cookies down before baking.\] ~~~~~~~~~~~~~~~~~~~~~~ These are my original recipes I developed for a local sorghum mill..... NUTELLA WHITE SORGHUM FLOUR COOKIES 1/2 c. Nutella Chocolate Hazelnut Spread 1/2 c. butter (softened) 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/4 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 325\-degrees F. Line cookie sheets with parchment paper. In a large bowl beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix by hand, only until ingredients are incorporated. Using a portion scoop, make dough into 1\-inch balls. Place on prepared cookie sheets. Bake for 12\-minutes. Remove cookie sheet from oven and allow the cookies to rest on the sheets for 2\-minutes, then remove to a wire rack to completely cool. Makes 65, 2\-1/2" cookies ~~~~~~~~~~~~~~~~~~~~~~ CHOCOLATE CHIP/COCONUT SORGHUM FLOUR COOKIES 1/2 c. butter (softened) 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/4 c. sour cream 2/3 c. white sorghum flour 1/3 c. dried potato flakes 1/3 c. flaxmeal 1/3 c. unsweetened coconut 1 t. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt 1/2 c. mini chocolate chips Preheat oven to 325\-degrees F. Line cookie sheets with parchment paper. In a large bowl beat butter until light and creamy. Add sugars and beat until fluffy. Beat in egg and sour cream just until mixed. In a medium bowl, combine the sorghum flour, dried potato flakes, flaxmeal, coconut, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture and mix only until ingredients are incorporated. Using a small portion scoop, make dough into 1\-inch balls. Place on prepared cookie sheets. Bake about 10\-12 minutes. remove cookie sheets from the oven and allow the cookies to rest on the sheets 2\-inutes, then remove to a wire rack to completely cool makes 44 two\-inch cookies. ~~~~~~~~~~~~~~~~~~~~ WHITE SORGHUM PEANUT BUTTER COOKIES 1/2 c. natural peanut butter 1/2 c. butter (softened) 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/2 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 350\-degrees F. Line cookie sheets with parchment paper. In a large bowl beat softened butter and peanut butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. By hand, mix into peanut butter mixture, only until ingredients are incorporated. Refrigerate dough for 20\-minutes. Using a portion scoop, make dough into 1\-inch balls. Place on prepared cookie sheets and press with a fork dipped into coarse sugar. Bake 8\-10 minutes in a pre\-heated 350\-degree F. oven. Remove cookie sheets from the oven and allow the cookies to rest on the sheet for 1\-2 minutes, then remove to a wire rack to completely cool. \-Grainlady This post was edited by grainlady on Tue, May 27, 14 at 8:43

I've gleaned a number of recipes from Raw Food Recipes web site: http://www.rawfoodrecipes.com/ -Raw Green Tea Ice Cream -Cashew Cheese Au Poivre -Raw Ranch Dressing -Raw Cocoa Crackers -Raw Whipped Cream -Cherry Date Truffles -Anzac Truffles Check the public library for some cookbooks. I have these in my personal library and have found others at the library. "RAWSOME!" - by Brigitte Mars "The Everything Raw Food Recipe Book" - Mike Snyder with Nancy Faass, MSW, MPH and Lorena Novak Bull, RD "The Complete Idiot's Guide to Eating Raw" - Mark Reinfeld, Bo Rinaldi, and Jennifer Murray -Grainlady

Yeah, that's tricky. Normally vegan bread is a no-brainer, since most breads are traditionally vegan (french bread, for instance). However, when it comes to gluten free breads the protein in egg whites is a common substitute for the gluten proteins to help the bread have the proper texture. Unfortunately I've no help to give. I've had to do both vegan and gluten free cooking, but usually not at the same time (i.e. for different people). A google search certainly brings up plenty of results, but I couldn't say how good they are.