Gosh I am starting to freak out now. I actually have to line pans? How do I know if I need to? And spices, I had not thought of that. I am so glad you are helping.
Ok I am thinking grilled fish, rice, and a vegetable and dip appetizer so far. I have a really yummy flourless cake recipe but it is unsafe for me. I might make it though and just have a little bit. In general it is stuffed with whipped cream. I could substitute cool whip which would make it slightly safer. But if you have a dessert idea that I could eat too but that everyone would enjoy I would really like to hear about it! I know some soy sauce is unsafe. I looked at my LaChoy which is the only brand I like and it seemed gluten free; is this true?
This is my cake recipe note this is not IBS safe- it is for others not me.
Lighter than Air Chocolate Cake roll:
6oz. bittersweet chocolate, chopped
3T. water
6 eggs, separated
2/3c. sugar
1/4t. salt
1T. cocoa
Preheat oven to 350º. Oil a 15x10 inch shallow baking pan (jellyroll pan). Line with parchment paper. Melt chocolate and water over simmering water. Cool to lukewarm. Beat yolks, 1/3c. sugar and salt for 8 minutes with a hand mixer. Fold in melted, cooled chocolate. Beat egg whites with clean beaters until stiff. Gradually add remaining 1/3c. sugar at the end of beating. Fold one third of whites into chocolate mixture then fold in remaining whites. Spread batter evenly onto prepared pan and bake until top is dry to the touch, 15-18 minutes. Transfer to wire rack. Cover top of cake with 2 layers of damp paper towels and let stand 5 minutes. Remove paper and cool completely. Loosen edges with a knife. Sift cocoa powder onto cake and lay 2 sheets of parchment paper on cake. Place another baking sheet on cake and invert. Pull of bottom parchment.
Filling:
1c. heavy cream
3T. powdered sugar
2T. Grand Marnier
1t. finely grated orange zest
(or replace liqueur and zest with cappuccino mix or espresso powder and kahlua)
Beat cream, sugar and liqueur with cleaned beaters until stiff. Fold in zest. Spread filling over cake. Put a long platter next to cake. Using paper as an aid, roll up cake jellyroll style, beginning with a long side. Carefully transfer to platter, seam side down. Cake will crack but still hold together. Dust extra powdered sugar and cocoa on cake just before serving. For a pretty presentation, cut slices diagonally (serves 8 or 10) and lay on plates. Garnish with chocolate orange segments (or for coffee filling use chocolate covered coffee beans) and more powdered sugar.
Isn't powdered sugar unsafe? Should I process regular sugar? Maybe I am not thinking right on this. I really don't know much about gluten free eating since I haven't needed to. 
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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thanks
