Note: you can get __certified__ __gluten-free__ oats from http://www.glutenfreeoats.com (and Smart Nutrition). This is a new company and it’s nice to have this option.  (They are expensive, but heretofore the only reason the kids had to avoid oats is that because every oat grower had contaminated oats.  That’s my understanding – let me know if you hear different. You can read about it of course at the website.)

Bob’s Red Mill has now started offering Gluten-Free Oats (now that the concept is proven commercially viable!).

Warning: Someone who has not had oats for a long time should take small doses and increase amounts slowly.  Anyone at all not used to oats will feel very bad when first eating a large quantity! Makes you wonder if we should really be eating them!

Annie’s gluten-free macaroni and cheese.

http://www.glutenfree.com/SearchByKeyword.aspx?word=Tinkyada&gclid=COjE95iozpYCFQJNagodIlsc4A
http://www.viewpoints.com/Annies-gluten-free-macaroni-and-cheese-review-4d6c
http://www.amazon.com/Annies-Homegrown-Gluten-Free-Cheddar-6-Ounce/dp/B000CQ01NS
http://www.glutenfreeforum.com/index.php?showtopic=31952
http://www.annies.com/naturalmacandcheese *** scroll down *** to “gluten-free rice pasta & cheddar”

Bob’s Red Mill mix — fabulous.

Kathleen’s recipe: “Just use lots of cocoa!” she says.  “Use _all_ the cocoa in the house,” she adds.

1 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
2 cups buttermilk
1/4 cup butter, melted (margarine works but butter is better)

short instructions (from one email):
mix and drop onto hot griddle
flip the pancakes when bubbles appear

long instructions (from a different email):
Mix dry ingredients thoroughly. Add remaining ingredients and stir lightly to just moisten dry ingredients.  Mixture will be thick and lumpy.  Drop by tablespoonfuls onto lightly greased griddle; spread with back of spoon.  Turn cakes when top is bubbly and bottom side is golden.  Makes 24 4-inch pancakes.