Jayna Cherry, Orem, slices a loaf of rice flour bread. Cherry is allergic to the gluten in wheat flour, but with the combination of rice flour and xanthan gum, she eats familiar bakery products. Cherry has developed recipes for pizza, cookies, cakes, biscuits and pancakes. Xanthan gum is used commercially for salad dressings, canned gravies and sauces and as a stabilizer in ice cream. The product is purchased through a mail order catalog. For further information on rice flour recipes or xanthan gum, call the Today Section, 237-2150.