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I love baking simple gluten-free peanut butter cookies- 1 cup sugar, 1 egg, and 1 cup natural PB...Yum!!! And they take only 10 minutes to make.

"Layered Cashew & Mushroom Roast"

Two of us in my family have recently been diagnosed borderline gluten intolerant. Three weeks on a gluten-free diet has been a relevation. I feel so much better, No stuffy nose and puffy eyes in the morning and no twinges in my hands. I'm not quite a neophyte about gluten-free cooking but I really appreciate the recipes because I'm in the middle of changing the entire way I eat. At the holidays, that's daunting.

@ Barbara ... my family makes a great cornbread dressing without flour. I would suggest you follow a measurement guide for a normal recipe but make a few changes. I'm sorry I don't really measure with this particular home version. But here it goes Bake your cornbread first without flour and add a tsp of sage, bake as normal. Bring to a boil, (then simmer while preparing) giblets (turkey neck, heart, gizzards) in a small pot of water just to cover them. saute onion and celery in a skillet/pan w/ 2-3 tbsp butter til translucent, pour about 1/2 to 1 cup turkey stock/drippings in skillet/pan and simmer. After cornbread has baked let cool about 10 min then break up in bowl, add about another tsp sage mix well, srambled 1 egg add to the mixture, mix, then pour the vegetables in bowl and mix. ensure you have a moist but not soupy mixture (you might want to taste it to see if you have enough sage, if too much sage your dressing will turn green so be light on the sage but not too light). bake 350 degree oven til light brown. I hope you are successful. It's a great recipe.