Surprisingly, a growning number of gluten-free foods and ingredients are available. The best advice for someone with Celiac disease is to try one product or recipe at a time. Continue trying new products and recipes once every 2 to 3 weeks, thus slowly expanding your gluten-free diet choices. Recipes featured here are courtesy of the Celiac Sprue Association.

Ingredients
1 cup rice flour
3 eggs
1 cup potato starch
1/2 cup sugar
1/2 cup soy flour
1/2 teaspoon salt
3 teaspoons gluten-free baking powder
1/2 cup corn oil
3 large or 4 small bananas (mashed)
2 tablespoons water
1/2 cup chopped nuts

Directions: Mix flours, starch and baking powder. Then, blend together eggs, sugar, salt, oil and water. Blend in the mashed bananas. Stir in the dry ingredients. Add the nuts. Pour into an 8 1/2 x 4-inch loaf pan. Bake at 350 degrees for 1 hour until a knife inserted in the middle comes out clean.

Ingredients
3 eggs
1 cup sugar
1/2 cup oil
2 tablespoons unsweetened cocoa
1/2 cup potato starch
1cup nuts, chopped

Directions: Beat the eggs and sugar until light and fluffy. Gradually add the oil, then the cocoa and potato starch. Blend together. Stir in the chopped nuts. Pour into a lightly greased 9-inch square pan. Bake at 350 degrees for 30 minutes. Cut into squares.

Ingredients
1 egg
3/4 cup gluten-free baking mix
1 1/2 teaspoons baking soda
1 tablespoon corn oil
1 teaspoon gluten-free baking powder
1 cup buttermilk
1/4 cup tapioca flour

Directions: Beat egg in bowl with fork. Sift together baking soda, baking powder and tapioca flour. Mix all ingredients together and let stand for 5 minutes. Fry on 375-degree skillet until done. Best if flipped only once.