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I don't have any recipes, but epicurious' advanced search has a gluten free option. http://www.epicurious.com/recipesmenus/advancedsearch

Good luck!

Except that Gluten-Free girl spends an awful lot of time talking about vauge descriptions of what she ate instead of listing recipes...

vegan cupcakes take over the world (by isa chandra moskowitz and terry hope romero) has 2 recipes for gluten-free cupcakes: one chocolate and one vanilla.

good luck!

ICE (i.e. Peter Kump's as was) is offering a gluten-free cooking class this fall. Maybe you'll be able to get some tips there?

The founder of Babycakes NYC bakery was on the Martha Stewart show last season.
Here are two recipes she shared for gluten free/allergen free baking:

http://tinyurl.com/ypps7x

http://tinyurl.com/yqnd7g

Hands down, the best gfcf pancakes come from a mix by the Really Great Food Company. I like to add blueberries or pineapple. My non-gfcf friends can't tell the difference. They also sell a wonderful pineapple cake and brownie mix.

http://www.reallygreatfoods.com

On the more healthful side of things, I like to cook dishes involving rice, quinoa (full of protein) and rice pasta.

Here's my favorite gfcf dish of the moment:

http://www.danispies.com/archives/grains/springin_quinoa.php

Thanks for posting the link to my site. I'm happy to help anyone who's new to gluten-free baking. It really isn't that hard, once you get the knack. (Although I still haven't conquered gf croissants yet. That may be the dividing line!) I have close to 200 recipes on my site, and I'll be happy to take requests! We're all in this together.

By the way, cornstarch should be gluten-free, so your friend can have your fudge! (Watch out for cross-contamination in certain brands, however.)

Try Gluten Free Baking by Rebecca Reilly; I made some recipes for my family (who aren't gluten sensitive) and even the kids loved them.

Gluten free living can be tough, but there is hope! Check out http://www.glutenfreecupcake.com for indulgent recipies, product reviews, tips on raising gluten free kids and a lot more helpful, intelligent information.

This blog is operated by a Celiac with two celiac children, and a celiac husband.

glutenfreecupcake's motto is "embrace it, live it, love it"

Sorry, there's no hope for the buttery croissants.

I strongly second the recommendation for Rebecca Reilly's Gluten Free Baking. I had tried many of the other GF books (Betty Haggman, for example) and wasn't impressed. Reilly is a cordon-bleu trained chef, and the quality of the recipes is extremely high.

Thanks for posting a link to my blog - I hope someone found it useful.

We live in hope of finding a decent gluten free croissant recipe - the gluten free bread thats available has improved a lot over the last 10 years, so there is a chance ...

Here's a recipe I did for Sully's Living Without Magazine. I thought they were pretty good. Beth

Croissant
Makes 24 croissants

Enjoy these au naturel, as the French do, or fill them with chocolate, almond paste or the mixture suggested here.

1 cup sorghum flour
½ cup chickpea flour
½ cup almond meal
1 cup rice flour
1 cup cornstarch or tapioca starch
4 teaspoons xanthan gum
1½ teaspoons salt
4 teaspoons yeast
¼ cup sugar
1 cup warm milk, soy milk or water
2 eggs
8 tablespoons (½ stick) butter, margarine, or Earth’s Best spread, melted
12 tablespoons (1½ sticks) butter, margarine, vegetable shortening or Earth’s Best spread, cut into small pieces (or a mixture)*

Optional Filling
½ cup seedless raspberry jam, softened briefly in microwave
½ cup mini chocolate chips
½ cup chopped pecans or walnuts

1. Combine first seven ingredients and blend well. Scoop 1 cup flour mixture into medium mixing bowl. Add yeast and sugar to the cup of flour and blend thoroughly. Combine milk and eggs and add to this mixture. Add melted butter and beat until smooth. Reserve.
2. In separate bowl, cut butter into remaining flour mixture until butter pieces are the size of large peas. Pour liquid batter into flour mixture and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight.
3. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle. Cut into 8 pie-shaped wedges. Separate wedges and roll each wedge through the length of the piece so that it is about 1/8 inch thick.** Brush with jam and sprinkle with chocolate chips and nuts, if used. Roll wedge toward the point. Shape into a crescent by curving the edges. Set on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let rise at room temperature until doubled. (This may take 2 hours if the room is cool.)
4. Preheat oven to 400 degrees. Brush each with egg beaten with cold water. Place croissants in oven and immediately lower temperature to 350 degrees. Bake 15 to 20 minutes or until golden.

*TIP You may need to freeze the margarine or Earth’s Best spread in order to cut it into pieces.
**TIP Thinner wedge means more “layers” and a flakier texture when the dough is rolled up. However, dough should not be paper-thin.