Celiac Bread Recipes from 1997

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1997 - All rights reserved worldwide.
These bread recipes were posted to the Celiac LISTSERV(R) during 1997. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.

Table of Contents

French Bread 
Conquer the bread monster! 
Summary: Welbilt ABM4100T Bread Machine 
Summary of comments on the Welbilt 
More summaries on the Welbilt Bread Machine 
Bread Machine Response 
Summary:  White Bread Recipes 
Breadbaking summary 
	Walrus Bread 
Maureen's White Bread 


From: Christine E Schwebel (Christine.E.Schwebel-1@TC.UMN.EDU) Subject: French Bread Reply Summary Free-Of: GF Thanks to all who responded to my french bread question. Below is a compilation of the responses received for those who are interested: I have made the french bread from Betty Hagmans book. I believe that the crust is supposed to be hard and crispy which is the hallmark of "french bread". If a hard crust is not what your mother is after, but she wants long loaves with a soft crust, I would suggest that she tries a plain white bread recipe from that book and then shape it in long loaves. I believe this would yield a "french bread" shape with a softer crust. I would also add that her bread sounds like it is cooking on the outside too fast and leaving the middle a bit raw in other words the temp.in her oven may be slightly higher than in the ovens used in the cook book. I find that most all of her recipes so far in that book while really good come out overbaked if I use her suggested times and temps. for baking. I usually try to lower both a bit usually by 25-50 degrees and decrease the time by about 5-10 minutes and have met with success. It might take two or three go arounds to get it right. I by the way use the perforated loaf pans and I really like the crispy crust which what the pan claims it will give you. Maybe she could try baking the loaves on a cooky sheet to see if the crust is softer. Also I meant to mention that in the recipe I believe (I am doing this from memory so I may be wrong) there are 3-4 egg whites? That would also lead to a crispy crust. She may try putting in whole eggs instead. The fat from the yolk I believe makes it less crunchy. Two whites equal approximately one whole egg. I hope this does not sound too confusing but it takes some experimentation to get a recipe that you like even though Betty Hagmans book is great it does need some tweaking to get the right conditions for the "perfect loaf" if there is one. Good luck to your mother --------------------- Using steam in the oven makes the crust more crispy. ---------------------- I have used Bette Hagman's recipe and I bake my french bread on a corn meal dusted cookie sheet and have not had any problems. Is your mother using a rapid rise yeast? The recipe calls for the Rapid Rise Yeast and that's what I use. Hope this helps. My friends can't tell the difference between mine and the "real" thing. Let me know if I can help in any other way. ________________________________________ Hi! I bake B. Hagman's "Rapid Rise French Bread" with some frequency. The very hard crust and gooey inside you describe sounds like the bread fresh from the oven. The crust softens as the bread cools and the innards set up nicely. I have baked this on a cookie sheet, a ridged french loaf pan and a perforated french loaf pan and I must say that the best results come from the perforated pan although the cookie sheet bread makes almost English muffin like toast when split. I always remove the bread from the pan and cool completely on a cooling rack before storing in the fridge or freezer. This recipe is in "More From the Gluten-Free Gourmet" and is superior to the french bread recipe in the first GF gourmet book (which stayed gooier inside). Good luck! ------------------------------- I haven't tried this recipe, let me know if your mother is happy with it. Carol. * Exported from MasterCook * Gluten-Free Bread Sticks Recipe By : Sandra J. Leonard Serving Size : 1 Preparation Time :0:00 Categories : Bread - Gluten Free Gluten Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast - quick rising 1/4 - 1/2 cup warm water 1 tablespoon sugar 1/4 - 1/2 ts salt 1 1/2 tablespoons olive oil 1 egg 2 cups rice flour 2 teaspoons xanthum gum 3 tablespoons dry milk powder 1 cup gluten-free baking mix* Egg Wash: 1 egg -- well beaten 1 tablespoon water 1 pinch salt GARNISHES: sesame seeds -- optional onion or garlic finely minced -- optional poppy seeds -- optional coarse salt -- optional grated parmesan cheese -- optional Yield: 1 - 1-1/2 dozen bread sticks For Egg Wash: Beat egg , salt and water together. * Gluten-Free Baking Mix: 4 cups white rice flour, 1-1/3 cups potato starch flour, 2/3 cup tapioca starch flour. Mix flours together very well. Measure out amount needed for recipe. Store in a covered container for future use. To store for prolonged time, refrigerate. In bowl, soften dry yeast in 1/4 cup warm water. Stir in the sugar, salt, olive oil and egg. Mix the flours, xanthan gum, sugar, salt, dry milk powder together. (A whisk is handy to mix dry ingredients.) Mix the dry ingredients with wet mixture and blend to form a dough. Turn dough out onto a lightly floured surface. Knead by hand a minute or two until the dough feels smooth and is no longer tacky feeling to the touch. (If dough is still a bit tacky, work in a slight bit more rice flour. If the dough is too dry, add a teaspoon of water and knead 8-10 more times.) Flouring your hands, shape dough into a log shape about 8" long. With a long, sharp knife that has been dipped in flour, cut the dough in half lengthwise. Cut each half piece of dough into 6 - 8 pieces. With floured hands, roll each small piece of dough to form a pencil-like stick. Make the sticks 10 - 12 inches long and about 1/2 inch in diameter. Smooth each stick as you work. Repeat until all the dough pieces are shaped into bread sticks. Place bread sticks on a greased baking sheet about 2" apart. Cover lightly with plastic wrap that has been sprayed with vegetable oil on one side. Allow to rise in a warm place until doubled (30 - 60 minutes). Gently brush egg wash on each bread stick. Sprinkle with one of the suggested garnishes. Bake bread sticks in a hot oven 425 degrees, for about 12 - 15 minutes or until sticks are crusty and brown. If you wish to make long, thin, crunchy breadsticks (not soft inside), roll dough out until it is 1/4 - 1/2-inch thick. Using a sharp knife, cut into 1/2-inch sticks. Carefully place each stick on baking sheet. Bake until crispy. Baking time will depend on thickness and width of breadsticks. Test for doneness for your particular breadsticks. Sticks may be twisted slightly for a different look. Bread stick dough can be made in a food processor. Place dry ingredients in processor, pulse to mix. Add remaining ingredients. Remove dough from processor just before dough forms a ball. Turn out on floured surface and follow directions above. Bread stick dough can be made in a bread machine on a dough/manual setting. Place wet/dry ingredients in bread machine in order manufacturer suggests. Start machine and allow all ingredients to mix well. When ingredients are well blended, stop machine and remove dough. Turn out on floured surface and follow directions above. Kitchen Tips 1. Place dry ingredients in bread machine, set machine to dough/manual setting, push start/on button. Allow just the dry ingredients to mix well for one minute. This will take the place of sifting and mixing the ingredients. Add wet ingredients slowly to the baking container while machine is still mixing. 2. If using a perforated bread stick pan, line the pan with parchment paper. To assist with holding the parchment paper in place while laying breadsticks in the pan, use spring clothespins on each side of the pan, keeping parchment paper in place. Remove the clothespins from pan/parchment before baking. NOTES : from The Gluten-Free Baker Newsletter These are "bet you can't eat just one" bread sticks. A soft and chewy center but wonderful crunchy crust. They are best eaten the day they are made and served warm. Get the kids involved by having them help roll bread stick ropes! If making the purchase of a pan for breadsticks, purchase one light in color. Pans with perforations work just fine. See Kitchen Tips. ---------------------------- Last night I used that same recipe. My french bread came out great, I used lots of butter on top, it was hard, but not more than I expected for french bread. I also only used a regular baking pan to cook it in. good luck.... ------------------------- My wife and I encountered the same problem. Our recipe required us to coat the bottom of the loaf with corn meal. We found that if we didn't use the corn meal and if we sprayed water in the oven (about 10 or 15 times on both sides of the bread to create steam) the crust was a little more manageable. ---------------------------------------------------------------------- From: "Marne L. Platt, VMD" (mpvmd@ONYX.INTERACTIVE.NET) Subject: Conquer the bread monster! Hi all!-Several people have asked for the recipe for my bread. It is modified from Bette Hageman's Butter Basted White bread (more from..., page 38). Here it is: Combine 2c white rice flour, 1/2c potato starch flour, 1/2 c. tapioca flour, 2 1/2 tsp xanthan gum, 2/3c dairy milk powder, 1 1/2 tsp salt, 2T plus 1 tsp sugar and 2 1/4 tsp saf-instant yeast granules thouroughly. In a separate bowl, combine 4T melted butter, 1c warm water, 1 tsp cidervinegar. Slowly add to dry mixture, then add 3 room temperature eggs, one ata a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for3 minutes on high. Fill a large looaf pan 2/3 full (can use extra dough in muffin tins) Let rise until slightly over top of pasn; bake at 350 for 30-45 minutes, covering with alum foil after the first 10 minutes. Delicious, and freezes pretty well. ---------------------------------------------------------------------- From: "Kristin M. Weber" (104772.2650@COMPUSERVE.COM) Subject: Summary: Welbilt ABM4100T Bread Machine Here's a summary of the responses I received to my inquiry about the Welbilt bread machine. I'd like to thank everyone who took the time to reply. I did purchase the 4100T (for $90 on sale at Bradlee's in New Jersey). (I haven't used it yet though.) (Actually I have used it by NOW, and it worked just great!) About the 4100T, specifically: Kristin, I got one of these machines at Christmas, just follow the directions provided and it works great, good luck.*** My fiance bought me the Welbilt ABM4100T bread machine in December, and I tried it for the first time this past week (we were in the process of moving and stuff). There are 3-4 gf bread recipes in the owners manual - I was shocked! I was also surprised to read that bit on the outside of the box about it being able to make gf bread.... Well, I tried one of the recipes from the owners manual - the cheddar bread. The instructions are very specific for gf breads, and what to look for after the first kneading to know if it needs more water or not. I was really impressed! The loaf turned out fairly well, except for a dent in the top end of the bread (about a half to one inch dent in the center of the end, if that makes sense). There was also a small hole in the other end, but that's where the beater was, so that makes sense. I have no idea why a portion of the bread fell...but it really didn't fall completely, so the bread was more than salvageable. And it tasted great! I had some the next morning as toast, and talk about yummy! It was my first attempt at baking gf bread (with and without a bread machine). I would highly recommend this bread machine! (I have no interest in Welbilt, other than being a satisfied customer).*** I was just talking to my Mom about this particular Welbilt model. I have CD and it looks like my Dad has got it now too. Needless to say, Mom is searching for a good bread machine. She's gone to support group meetings in Houston and she's heard good things about this machine. Hope it helps.*** I use the above mentioned welbuilt machine and am quite pleased with it. It makes the small or large size loaf- although the large is my preference because you can freeze the remainder and take out as needed. But it's also nice to have the option of a smaller one in case you are testing out a new recipe and don't want to "waste" any precious supplies if you are not sure how it will turn out. My favorite thing is that the pan is rectangular- I tried a few machines before settling on this one and decided a slice of bread should not look like a frisbee as many of the round pans seem to be. Our bread is funny looking as it is, no need to call attention to a big round flying saucer coming out of your mouth at the office lunch room :) just a tip though, the ingredients need a two minute help mixing with a wooden spoon to get it all going, but after that- it's on it's own.*** I have a Welbuilt that says on the box "makes gluten free bread" and it works GREAT!! It even came with a receipe book that contains gluten free receipes. I have found that it works better if you help it mix during the mixing cycle with a rubber spatula.*** About other machines: Kris, I use an ABM4800 all the time, and I'm happy with it. As long as I remember to bake an extra 20 minutes, choosing the light crust option, the bread is great! I just wish I had a machine that allowed me to specify the bake time.*** I'm new to this list too. I received the Welbilt ABM 4800 as a gift recently, and I think it works great! I haven't tried a lot of different recipes in it yet, but the brown and white rice bread I've made was delicious. No problems, as long as I followed the recipe.*** I have tried a couple of the bread machines. I have the Red Star Bread Machine now. It workes very well because it has a dough only cycle and a bake only cycle which allows you to bake the bread when it gets to its highes point. The machine only costs about $99.00. Red star also has a recipe booklet for gluten free bread that they put together using this machine. They also have an 800 number if you have problems. To get more information just call 1800-423-5422. This machine makes great bread and I take a small amount out after it mixes to make a pizza crust. *** ---------------------------------------------------------------------- From: Uri Markus (ntcf@NETVISION.NET.IL) Subject: Summary of comments on the Welbilt Hi all. I received many helpful and encouraging ideas and responses. I'd like to share some with you so that anyone else frustrated with the machine (I;ve always made things by hand - food and clothing) may benefit. ==================== Instead of putting the ingredients in the machine pan as per the directions either wet or dry first- mix them seperately one bowl wet- the other dry- then hand stir them together until pretty well blended (by hand-not mixer) about 10-15 stirs then put this mixture into the machine. the most successful loaves I have made were a result of this little trick. Also- make sure you are using fresh yeast (check the freshness date on the jar or packet)-that will make a big difference too. ===================== The way to not have the imprint of the blade in the finished loaf is to do the following: When the kneading cycle stops (check manual or time it yourself) wet one hand with cold water and push all the dough to one side and remove the blade. Wet your hand again and smooth dough into baking container. Allow the dough to rise and then go into a baking cycle. When finished the blade imprint won't be there as it has been removed prior to baking. ======================= after I have put the ingredient in (first the yeast, then the dry, and then the wet ingredients) is mixed up the batter when the blade is doing that and then taken the blade out later - or to avoid that mess, just take the blade out before beginning, and mixing the ingredients by hand. I also have put a sheet of foil on top of the ingrediants after I have mixed them, when I had problems with the loaf not cooking all the wayu though, and I have reduced the amount of water I have used a tad. ======================== If you are using yeast, you might try using a little bit more to help it rise more. Also, use a little ( a couple of teaspoons ) more sugar or other sweetner (apple juice) etc., to help it rise. ========================= I always mix the yeast in with the dry ingredients thoroughly and put that in first; then pour the wet ingredients (at room temperature) on top of that. Some loaves have been better than others, but all were edible. The rest of the responses had to do with currency differences between the US and Europe. I don't think that would help most of you. Anyone who would like me to recap those responses, please e-mail me to that effect. ---------------------------------------------------------------------- From: Uri Markus - The Write Connecti (ntcf@NETVISION.NET.IL) Subject: More summaries on the Welbilt Bread Machine Since I posted the first batch of responses, those that have bread machines may find these contributions helpful as well. Again, I appreciate all the advice I was given concerning my new purchase. ====================== Mix the wet ingredients and dry seperately and well and make sure your water is not over 85 degrees (too hot makes the yeast work to fast for gf flours). ====================== I don't have a bread machine, but my (non-CD) friend *lives* by hers. And she never, never, never bakes it in the machine. She has a Wellbilt that can be programmed to stop before it bakes. At that point she takes it out, shapes it (loaf, focaccia, braid, breadsticks, rolls, pizza dough, whatever) and bakes it in the oven. She feels the results are far superior since that's the way bread is supposed to be baked - with hot air *circulating* around it. ====================== (1) Mix the flours and Xanthum gum first, thoroughly, with a wisp and spoon (to lift flours off the bottom). I usually wisp for several minutes. I find that if I shorten this time, the loaf doesn't rise so well. (2) Mix in the rest of the dry ingredients, then if your kitchen is cool, microwave them for 30-60 seconds to get them up to 80-85 degrees (not hotter, or the loaf will fall). (3) Put a little oil over the outside of the paddle, then mix and pour into the baking pan the wet ingredients. Make sure these are warm, too. (4) Add the dry ingredients and start the dough cycle. (5) Aftet the dough cycle completes, bake for 70 minutes. This requires stopping the bake after 20 minutes and restarting. Be very sure you don't open the machine during baking! (But I know you wouldn't do that!) I don't use potato and corn starch like the Welbilt recipe book says - I substitute an equal amount of tapioca flour. I think this improves the taste, but that's a personal matter. I did try leaving out the tapioca flour once - just white and brown rice flour - and the texture was all wrong. ==================== To avoid the hole in the bottom of the loaf, simply use tongs to take out the paddle after the mixing cycle. It is a little messy to do at first, but eventually becomes easy and produces a better loaf with an entire extra slice. Try practicing taking the paddle out before you actually put dough in the machine so you can get a feel for how it comes out. That will make it easier to do when you are actually making a loaf. =================== I have a Welbuilt with the same kind of blade, is after I have put the ingredient in (first the yeast, then the dry, and then the wet ingredients) is mixed up the batter when the blade is doing that and then taken the blade out later - or to avoid that mess, just take the blade out before beginning, and mixing the ingredients by hand. I also have put a sheet of foil on top of the ingrediants after I have mixed them, when I had problems with the loaf not cooking all the wayu though, and I have reduced the amount of water I have used a tad. ===================== Someone also suggested heating the ingredients just a tad in the microwave. SOmeone else also suggested that I use only the freshest yeast. ---------------------------------------------------------------------- From: Sbpookey@AOL.COM Subject: Bread Machine Response Recently I telephoned the Gluten-Free Telephone number at Red Star Yeast (1-800/423-5422) to find out which bread machines they thought best for making gluten free bread. Here is her response: Wellbilt 3300, 3600, 4000, 4800, 6800 Toastmaster 1154, 1156S, 1195 Regal 6750, 6751, 6760, 6762 ---------------------------------------------------------------------- From: Bruce Culver bruce.v.culver@worldnet.att.net Subject: Summary: White Bread Recipes Hi, guys! Must say first thank you to all of you for waiting. I've been trying out some recipes and won't list the ones I had problems with, just the successes so far. I still have many more recipes to go through and try, but for me the following two recipes (one submitted by Kathyn2 and one of Bette Hagman's) were great! I also want to thank those who steered me to the Ener-G Foods Tapioca Bread--it has saved me when I don't have the time to bake another loaf, although it sure is dry, it is great for sandwiches and I used it in making my family's recipe for Stuffing and it was great!!!! No toasting any bread and stuff. But I'll post that recipe later! White Bread (Bread Machine Recipe!) Put all of these items in the bread machine first: 1 1/2 cups warm water 3 eggs (mix them up first) 1 tsp. GF vinegar (rice vinegar or apple cider vinegar worked well) 1/4 cup vegetable oil (kathy used 1/8 cup corn oil & 1/8 c. butter; I used 1/4 c. canola oil) Then on top of that put: 2 c. rice flour 1/2 c. potato starch 1/3 c. tapioca flour 1 Tbs. xanthan gum 1/4 c. cornstarch 2/3 c. dried milk powder 1 packet Red Star Yeast (I used 2 1/4 tsp.) 1 1/2 tsp. salt 3 Tbs. sugar This batter is very thin, not at all like bread dough. As the bread maker was stirring it and kneading it, I made sure it was well mixed and looked in on that part. (I have a Black and Decker Machine and had to really help a lot on the mixing--so far on every recipe I've tried, I've had to stir it along.) After its mixed and kneaded, I only let it rise once and then baked it as for a 2 lb. loaf. (My B&D machine does not give me the option of skipping cycles--I don't know what type of machine Kathy uses.) The sides came out nice and brown and crisp but the top was quite light. For me, it turned out very well and I enjoyed it a lot. I bought a slicer rack to help me slice the bread really thin for sandwiches and also found, like many others told me with their breads, that if you warm it first in the microwave it will hold together better for the sandwich. It's not spongy like regular non-gf bread, but it tastes great! The other recipe that I had success with was Bette Hagman's Lemon Buttermilk Recipe, kindly sent to me by Barbara Huston since at the time I didn't yet have Bette's 3rd cookbook (and many others suggested it to me). They are right, it's good, too. Much the same texture as the above recipe but with a lemon scent and taste to it. I've tried it with and without the lemon zest, and believe me, the recipe needs the lemon zest, but next time I think I'll try to cut down a little on the amount of lemon zest and see how it is (I don't really love the lemon part when I'm eating sandwiches). So, here again, is the recipe for those who don't have Bette's latest cookbook: ---------------------------------------------------------------------- From: Ian Wahl iwahl@WWA.COM Subject: Breadbaking summary One of the tips was to add 1/4 teaspoon xanthan gum to the recipe for bread to help it rise. Here are some other tips. I will try them next week. 1. you always have to help out the knead process...I usually stir with a spatula for a good 2-3 minutes at the beginning and toward the end of the cycle.. 2. eggs and water s/b room temp 3. too much liquid will cause the bread to crater (next time with same recipe try cutting back a tablespoon or 2) 4. get Bette haggmans books...some really good breads in them 5. try Authentic Foods bread mixes-outstanding 6. I always cool, slice and freeze the bread...when you want to use some...toast until thawed...it should stay fresh through lunch... good luck GF bread is heavier than wheaten bread. Mine rarely rises to the top. I bought a bread slicer at Wal-Mart so I can slice skinnier pieces that are all pretty much the same size. Then I put it all in a freezer bag and put it into the freezer! The best recipe I have tried so far was sent to the list by Mary Guerrero in June, it came from the Red Star Yeast Co. I happen to have it in my inbox, I can send it to you! I feel certain that the cause of the bread not rising is the quantity of water. I have found that to be such a touchy ingredient. To much and it flops, gets pasty, or just doesn't rise enough. Try leaving out a third of a cup next time. Experiment!! The humidity has a big influence on the moisture retained in the flours. At times I have had to leave out as much as 1/2 to 3/4 of a cup. Also, learn to read your dough. It should have a bit of a dome in the center and swirls. Good luck ~~~~~~~~~~~~~~~~ Walrus Bread 1 cup garbanzo bean flour 1 1/2 cup rice flour 1/2 cup potato starch flour 3 tsp xanthum gum 1 tsp salt 2 tbl sugar 1 tbl dry yeast (Red Star) 2 eggs 2 tbl vegetable oil 1 tsp white vinegar 1 1/3 cup hot water Mix first 7 ingredients in a large bowl. (No need to sift if you don't want to) In another bowl mix eggs, oil, vinegar and water. Mix liquid into dry ingredients. Spoon into bread machine. Set on light or medium setting. Bake. This will make 1 1/2 lbs. of bread. The person that I got the recipe from makes her's on the medium setting. She tried the light but preferred the medium. That's what I tasted and it was good! ------------------------------------------------------------------------ From: JGottl6279 JGottl6279@AOL.COM Subject: Maureen's White Bread The following is a bread recipe that was sent to me be a fellow listmember named Maureen who makes this bread for her daughter; she devised this recipe herself after many trials and errors. It is free of gluten, dairy, soy, egg and nuts. The loaf turns out light and fluffy when first cooked, very nice warm. The GF flour mix for all recipes is 6 cups white rice flour, 2 cups potato starch and l cup tapioca starch. I am going to opost it first for a loaf in the oven and then for the bread machine: 3 cups and 2 tbsp of GF flour mix (B. Hagman's) 3 tbsp white sugar l and l/2 tsp methylcellulose l and l/4 Fleishman's Bread Machine Yeast l and l/2 tsp gelatin Mix aboe dry ingredients in a bowl and set aside l and 2/3 cup wate 4 tsp Ener-G egg replacer 2 tbsp safflower oil l tsp vinegar Whisk egg replacer and water together until foamy. Add oil and vinegar (same directions for the above oven-baked mixture). Pour liquid mixture into bread pan and then add dry mixture. Put in bread machine with only a few minutes remaining before machine starts mixing. This loaf seems to work best with a second rising, otherwise the air bubbles are too big. Before second rising begins, stir bread batter with rubber spatula to ensure all air bubbles are removed; should take a minute or two. Some machines only stir about 20 seconds, not nearly long enough. I tried this tonight for the first time but I made some mistakes and am going to have to try again. Hope this works for those who try it. ------------------------------------------------------------------------
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