Celiac Recipes from 1995

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1995 - All rights reserved worldwide.
Disclaimer
These recipes were posted to the Celiac LISTSERV(R) during 1995. 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

 

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~~Appetizers~

Chickpea flour - Panisse and Socca Corn Dogs or Pogo's Tomato - Green Pepper Harvest Spread Preparing Sticky Rice Rice Balls Basic Sushi Chick Pea Snack Mushroom Canapes

Breads~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

Baked Puffed Corn Pancakes (2) Pancakes with Buttered Blueberry Syrup Donuts Brown Rice Waffles Buckwheat Pancakes Cornmeal Cakes Waffle / Pancake Pancake Banana Nut Pancakes Waffles, Pancakes (3) Pancake Recipes from Z Pegasus (2) Gluten Free Pancakes Banana Nut Pancakes Turkey Sausage Potato Lakes (pancakes) Crepe/Pancake

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~

From: Don Wiss (donwiss@panix.COM) Subject: Chickpea flour - Panisse and Socca Jean-Pierre Haddad (elanjph@iaccess.za) Newsgroups: rec.food.cooking Panisse and Socca sound like characters from Marcel Pagnol stories. You would even expect to see Fanny and Cesar. As a matter of fact, in Nice on Place Garibaldi where I used to buy the socca, many, many years ago [:)], the lady who cut and served it was called Fanny. Just a coincidence, for those who believe in them! So what are panisse and socca? From this wonderful cookbook written by Jacques Medecin, a former mayor of Nice, I shall copy the recipes, after appropriate translation of course. PANISSE ------- For 6 servings: 1l water 300g chickpea flour olive oil salt and pepper 1. Prepare on a table a dozen saucers slightly oiled. 2. Boil the water with very little salt and no argument at all :). Add to the water 1 teaspoon oil. Pour in the chickpea flour and with a wooden spoon continuously stir until you get a thick consistency of porridge. The cooking can be between 5 to 6 minutes. 3. Pour in each saucer a small quantity of the mixture, enough to completely fill it. 4. Within few minutes the panisse will cool and stiffen. Therefore you must work fast and with precision. The panisses can be kept in a cool place, fridge or freezer for a couple of weeks, if you can stand the temptation. 5. To complete the cooking, take them out of the saucers, cut them into long stripes like french fries 1 inch large, and deep fry them in olive oil, or normal cooking oil if olive oil seems to rich. 6. To serve, place them on a paper serviette to absorb excess of oil. Grind fresh pepper on top, sprinkle salt. 7. A light cold Rose flowery wine, such as Cote de Provence, would be the perfect accompaniment. ---------------------------------------------------------------------- From: Scott Lissner (slissner@LWCNET.LWC.EDU) Subject: Corn Dogs or Pogo's All you need to do is adapt a basic recipe for corn bread. I use the recipe in the Joy of Cooking and substitute corn flour (Massa harina - finer than corn meal) and add one table spoon of either Glutten Free Blend or Tapioca flour to make it a give it some stickyness. The batter can be used for corn bread, corn muffins or a coating for hot dogs, chicken, etc. Note (add the liquid a little at a time, you will want it a little of the thick side for dipping. You may also want to dust the hot dogs with corn flour to help the batter stick.) ---------------------------------------------------------------------- From: Don Wiss (Donwiss@panix.COM) Subject: Tomato/Green Pepper Spread From: hdeeley@calvin.stemnet.nf.ca (Harold R. Deeley) Newsgroups: rec.food.cooking Blanch 11 qts. fresh Tomatoes, cook, puree and push through a sieve to remove seeds (removing seeds is optional but it makes the sauce sweeter) Core, wash and puree 12 green peppers one garlic bud pureed with the peppers Splash of good quality Virgin Olive oil (1/4 cup maybe) 1/2 tsp salt Put all ingredients in a heavy bottomed commercial pot, bring to a boil, reduce heat and reduce mixture for several hours until it is of a spreadable consistency. Spread on fresh hot Italian/French crusty bread with salt and pepper and ummmmm!!! I packed it into jars for the winter except my wife is on the third jar now and I don't think this yummy spread will make it to the winter let alone through the winter. I put a wire what-ya-macall-it under my pot to prevent the sauce from sticking and burning since we only have electric power in Labrador. This must be stirred often when it is getting towards the final thickness desired or it *WILL* stick and burn. If anyone has any similar recipes I would be interested in hearing about them. Now I want to know how to make an Antipasto spread that I saw at a craft show in Halifax this summer. ---------------------------------------------------------------------- From: Mary Courtney (mizmary@IX.NETCOM.COM) Subject: Preparing Sticky Rice As mentioned on this list, sticky rice can make gluten free meals that travel well in lunchboxes and on trips. Here are my notes for preparing vegetable sushi and tangy or sweet rice balls for potlucks and car trips. (Note: Sushi doesn't have to have fish in it, and fish neither keeps well nor travels safely. Same goes for mayonnaise, whereas hard-boiled egg slivers keep well.) Wash sticky ("glutinous" or "sweet") rice well. Soak the rice in an equal portion of hot water for 10 minutes and steam for 25 minutes or until done. Cool. Mix one part rice vinegar to one part sugar. Balance this mixture to taste both sugary and vinegary. ---------------------------------------- Rice Balls Cook sticky rice; add the rice vinegar and sugar, as above.. Prepare fillings such as gf marinated tofu cubes, tahini, peanut butter, cooked egg, guacamole, thick hummus or the traditional and tart pickled plums (or plum paste). For treats, fill rice balls with fruit or jam. When handling sticky rice, keep your hands clean and wet. With wet hands, form a rice ball (about 3 cm/1.25" diameter) and push in the center to form a deep pocket. Spoon the filling into the pocket and push the sides of the pocket together to close the ball. (Alternate method: Cover the pocket with more rice and roll into a ball.) Either leave the outside of rice ball plain or roll it in toasted sesame seeds or seaweed flakes. Some sweet rice balls are nice with coconut on the outside. Store rice balls on sheets of wax paper in a closed container. --------------------------------------- Basic Sushi If desired, carefully toast sheets of seaweed over burner for a few seconds. The sheets will change color when toasted. Cut sheets in half. When handling sticky rice, keep your hands clean and wet. Prepare all the (long and narrow) fillings ahead of time: avocado slices, cucumber slices, boiled egg slices and sunflower sprouts. Toast some sesame seeds if desired. (If you will be eating them immediately and you like California Roll, buy REAL crab. Fake crab usually contains gluten.) On a wet towel, lay a half sheet of seaweed. Make a ball of rice and push it across the sheet to cover all but one narrow edge. In the center, lay out ingredients longwise on the sheet. Tuck in one edge and roll closed with the wet towel. Roll then press, roll then press, keeping towel from getting tucked in. Tuck ingredients back into the sides. Remove towel (and bamboo) and slice sushi with a WET knife, ending the stroke by pulling blade toward you. Sprinkle top with toasted sesame seeds (or for home use: smelt roe/masago). You can use bamboo slates/makisu to squeeze and tighten the roll. For reverse rolls (rice on the outside of the seaweed), the wet towel must be used to form the roll. For seaweed-on-the outside, the bamboo may be used on the outside. Hints: 1. If you like to dip the sushi/rice ball into a puddle of soy sauce before popping it into your mouth, devise a leak-proof way to transport your gluten-free soy sauce. I have an old whiskey flask. 2. If attending a brown bag event, make a few extra to share. Sushi lovers will spot what YOU have from across the room/picnic grounds. 3. If you like tart things, splurge on umeboshi (plum) paste. While costly, I've never seen it go bad, and it is a perky addition to a plain bowl of brown rice or a bowl of rice porridge. It is sold in health food supermarkets, macrobiotic shops, and, I assume, in shops that sell Japanese food products. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Chick Pea Snack rec.food.veg newsgroup Ingredients to prepare 2 1/4 cups 2 tablespoons sugar 1/2 teaspoon ground cumin 1/2 teaspoon chile powder 1/2 teaspoon paprika 1/4 teaspoon ground coriander 1/8 teaspoon cayenne 1/8 teaspoon salt (optional) 2 cups cooked and drained chick peas 2 teaspoon light vegetable oil In a large bowl, toss together all the ingredients except the oil. Heat the oil in a heavy 10-inch skillet over moderately high heat about 1 minute. Add the chick peas and cook, uncovered, shaking the pan frequently, until dry and crispy, about 7 minutes. Using a slotted spoon, transfer the chick peas to a wire rack covered with paper towels to cool. Stored airtight, the chick peas will keep about 1 week. ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Mushroom Canapes 1 lb Mushrooms 1 finely chopped onion 1 tsp salt 1/4 tsp pepper 1/2 cup melted marge 1 Tbs oregano 1 lg lemon, juiced Wash mushrooms, remove stems. Plate on buttered baking dish, top side down. Mix remaining ingredients together, fill each cap with this mix. Place in med (350) oven and bake till done (30 minutes. Serve warm.
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Baked Puffed Corn 1 cup margarine 1 tsp. salt 2 cups firmly packed brown sugar 1/2 tsp. baking soda 1/2 cup corn syrup 1 tsp. vanilla (if GF available) 2 bags Arrowhead Mills puffed corn (from Texas and available in my SAFEWAY) Heat oven to 250F and put puffed corn in a large roaster in the oven while you make the syrup. Melt butter, stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over puffed corn, mixing well. Bake in oven for 1 hour, stirring every 15 minutes. Remove from oven,and stir while cooling to keep cereal from clumping together. Makes nearly 2 ice cream pails of cereal. -------------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Pancakes 1/4 cup white rice flour 1/4 cup brown rice flour 1/2 cup potato starch 1 tbsp. sugar 1/2 tsp. salt 1-1/2 tsp. baking powder 1 tsp. baking soda 2 eggs 3 tbsp. oil or melted margarine 1/2 cup BUTTERMILK 1 tsp. vanilla Mix together the dry ingredients. Beat eggs. Add milk, oil and vanilla to eggs. Add wet to dry ingredients and beat until smooth. Fry on lightly oiled skillet. I always double or triple this recipe for a family of 5 and freeze the leftover pancakes for quick snacks for the little celiac in the family. ------------------------------------------------------------------------------- From: Evan A.C. Hunt (evanh@SCO.COM) Subject: Pancakes 1 c. rice flour 1/2 c. tapioca flour 1-1/2 tsp. GF baking powder 1 tsp. baking soda 1 tbsp. buttermilk powder 1 c. milk 1/2 c. vegetable oil 2 eggs 1 tsp. GF vanilla extract (optional) Sift the dry ingredients together. For pancakes, mix all the wet ingredients together in a separate bowl or a large measuring cup, pour over the dry mixture and mix well. For crepes, do the same but add more milk until the batter has a thin, almost watery consistency. For waffles, separate the eggs and beat the whites until stiff; mix the yolks and the remainder of the wet ingredients with the dry mixture as above, and fold the resulting batter into the egg whites. ---------------------------------------------------------------------- From: Laura Johnson-Kelly (lwj1@CORNELL.EDU) Subject: Pancakes with buttered blueberry syrup 1 cup rice flour 2-3 tsp. baking powder 1/2 tsp. salt 1 Tbsp. sugar 1 Tbsp. oil 1 cup milk 1 egg Mix dry ingredients together; add oil, milk, and egg and mix until most of the lumps are gone (small lumps will cook out). Cook on a hot griddle as you would any other pancake. The variability in the baking powder is to allow for differences in the age of your powder and personal preference in the texture of the pancakes. Personally I like fluffy pancakes, so I use more baking powder, but my husband prefers them to be more dense, so he uses less. I like to serve these with Buttered Blueberry Syrup: 1 cup maple syrup (the real thing is the best IMHO) 1/2 cup blueberries 3 Tbsp. butter Heat everything together (microwave is easiest) until the butter is melted and some of the berries have burst their skins. Try it, you'll like it! ---------------------------------------------------------------------- From: Richard Crooker (0003834619@MCIMAIL.COM) Subject: Donut 4-1/2 cups flour (gf--I used Bette Hagman's mixture) 1-3/4 cups sugar 7 tsps baking powder 2 tsp salt 1/2 tsp nutmeg 1/2 tsp cinnamon 3 eggs 2 tsp vanilla 2 cups milk or water 1 cup oil (I used corn oil as my son is allergic to soy) Mix dry ingredients together. At medium speed, beat eggs and vanilla. Add rest of wet ingredients. Add dry misture. Makes about 2 doz. donuts. The donut maker instructions (mine is a Hamilton Beach, gotten at a garage sale for $2) say to add 1/2 to 1 tsp. oil, and it's not clear whether that's for the first donuts or for each time. I decided no one needs extra oil, so I just sprayed with PAM (we have to use Mazola corn oil spray) instead. The drawback to this is that you only make two donuts at a time, and for even browning, they have to be flipped part way through. So you're spending a lot of time hanging around the kitchen. But then you have a lot of donuts for the freezer, and they nuke up nicely--80% power, 20-30 seconds. I serve them with some confectionary sugar dusted on top, although he's lobbying for chocolate icing! ---------------------------------------------------------------------- From: (janet.hill@SDCS.ORG) Subject: Brown Rice Waffles, pancakes 2 cups brown rice flour 1 TBS gluten-free baking powder 2 TBS brown sugar 1/2 tsp salt 1-1/4 cups milk 2 eggs, separated 6 TBS oil Combine egg yolks, oil and milk. Mix dry ingredients together and slowly add to liquid ingredients. Fold in stiffly beaten egg whites. Bake in hot waffle iron. Makes 4 waffles. ---------------------------------------------------------------------- From: (janet.hill@SDCS.ORG) Subject: Buckwheat Pancakes 1 c boiling water 3/4 c whole grain cornmeal 1-1/4 c sour milk or buttermilk 2 eggs 3/4 c buckwheat flour 1/4 c bean flour or rice flour 1 TBS gluten-free baking powder 1/2 tsp salt 1/4 tsp baking soda 1/4 c canola oil Pour hot water over cornmeal and stir until thick. Add milk. Beat in eggs. Mix flour, baking powder, salt and soda. Add to cornmeal mixture. Add oil and stir. Bake on hot, ungreased griddle or pan. Makes approximately 10 pancakes. Try adding pecans, walnuts, cranberries, etc. --------------------------------------------------------------------- From: (ElfenX@AOL.COM) Subject: Cornmeal Cakes This is a recipe for a different kind of pancake. These little rascals are good as bread with a meal, with jelly, or like pancakes with syrup. 1-1/4 c. buttermilk 1 egg 1 c. cornmeal (plain) 1/2 tsp. salt 1/2 tsp. soda Beat the buttermilk and egg together, then add other ingredients. Pour into a hot skillet (325 F in electric skillet) like pancakes. I usually double the recipe.(I have teenagers) I also substitute a little less than 1 c. Vitamite and 1 Tbs. vinegar for the buttermilk. I have also used soy milk replacer and water. The batter will keep in the refrigerator for a couple of days, too. --------------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Waffles & Pancakes 1/4 c white rice flour 1/4 c brown rice flour 1/2 c potato starch 1 tbsp sugar 1/2 tsp salt 1-1/2 tsp baking powder 1 tsp baking soda 2 eggs 3 tbsp oil or melted butter(margarine) 3/4 c buttermilk Sift and mix together dry ingredients. I sift the flours together in bulk about 4 times and then sift 1 time with other ingredients when making the batter. Mix together milk, eggs, oil and ad to the dry ingredients, beat until smooth. PANCAKES Same as above except using only 1/2 c buttermilk. Both waffles and pancakes freeze well. I usually double this receipe to make enough for a family of 5 (three small children). PANCAKES FOR CAMPING Take along the dry mixture already pre-sifter in 1 cup portions. Small ziplock bags are great for this. To each 1 cup of dry mixture add; 2 eggs 3 tbsp oil 1/2 c buttermilk Beat until smooth. Each 1 cup makes about 8 medium pancakes/waffles. Regular milk can be substituted in even quantities for buttermilk and omit baking soda. I like the buttermilk cause they tend to be fluffier. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Pancakes 1 c Rice Flour 1/2 c Soy Flour 1/2 c Corn Meal 1 tbs Non-alum baking powder 1/4 tsp Sea salt (optional) 1 Egg; beaten 1 1/2 c Water 2 tbs Unrefined Vegetable Oil Combine all dry ingredients. Stir together all liquids; add to dry ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn only once. Yeild 12 pancakes Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject Banana Nut Pancakes 1-1/2 c Rice flour 2 ts Baking powder 1 ts Salt 1/2 ts Xanthan gum 1-1/4 c Water 3 tb Vegetable oil 2 tb Honey 2 Egg yolks; beaten 2 lg Bananas; mashed 1/2 c Chopped walnuts 2 Egg whites Vegetable oil; for frying Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown. Yield: 16 4"pancakes Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council ---------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Waffles, Pancakes For those of you interested here it is. I adapted a recipe to get this one and it makes beautiful fluffy pancakes and waffles just like the real thing. ---------------------------------------- Waffles 1/4 c white rice flour 1/4 c brown rice flour 1/2 c potato starch 1 tbsp sugar 1/2 tsp salt 1-1/2 tsp baking powder 1 tsp baking soda 2 eggs 3 tbsp oil or melted butter(margarine) 3/4 c buttermilk Sift and mix together dry ingredients. I sift the flours together in bulk about 4 times and then sift 1 time with other ingredients when making the batter. Mix together milk, eggs, oil and ad to the dry ingredients, beat until smooth. ---------------------------------------- PANCAKES Same as above except using only 1/2 c buttermilk. Both waffles and pancakes freeze well. I usually double this receipe to make enough for a family of 5 (three small children). ---------------------------------------- PANCAKES FOR CAMPING Take along the dry mixture already pre-sifter in 1 cup portions. Small ziplock bags are great for this. To each 1 cup of dry mixture add; 2 eggs 3 tbsp oil 1/2 c buttermilk Beat until smooth. Each 1 cup makes about 8 medium pancakes/waffles. Regular milk can be substituted in even quantities for buttermilk and omit baking soda. I like the buttermilk cause they tend to be fluffier. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Pancake Recipes from Z Pegasus Title: Gluten Free Pancakes Yield: 12 pancakes 1 c AM Rice or Millet Flour 1/2 c AM Soy Flour 1/2 c AM Corn Meal 1 tb Non-alum baking powder 1/4 ts Sea salt (optional) 1 Egg; beaten 1 1/2 c Water 2 tb AM Unrefined Vegetable Oil Combine all dry ingredients. Stir together all liquids; add to dry ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn only once. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Title: Banana Nut Pancakes Yield: 16 4"pancakes 1 1/2 c Rice flour 2 ts Baking powder 1 ts Salt 1/2 ts Xanthan gum 1 1/4 c Water 3 tb Vegetable oil 2 tb Honey 2 Egg yolks; beaten 2 lg Bananas; mashed 1/2 c Chopped walnuts 2 Egg whites Vegetable oil; for frying Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown. Each serving (2 pancakes) provides: * 283 calories * 6 g. protein * 12 g. fat * 40 g. carbohydrate * 2 g. dietary fiber * 55 mg. cholesterol * 399 mg. sodium Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias ---------------------------------------------------------------------- From: Debbie McCollister (Mike_McCollister@MSN.COM) Subject: Turkey Sausage 1 lb ground turkey 3/4 tsp salt 1/2 tsp pepper 1/2 to 1 tsp dried sage Mix turkey with salt, pepper and sage. Shape into 6 thin patties. Fry until browned. These are super-easy, and they can be frozen raw or cooked. If you have fresh sage, use 10 or 12 leaves, minced. Fresh tastes better. ---------------------------------------------------------------------- From: Jane Ehrenfeld (jehrenfe@LWCNET.LWC.EDU) Subject: Potato Latkes (pancakes) 2 c. raw grated potatoes 2 eggs (large) -- beaten 1 pinch (aprox. 1/4 tsp.) baking powder (I use Calumet) 1 1/2 tsp. salt 2 or 3 T. rice flour 1 small onion -- grated (optional) Pepper to taste (optional) *Grate, rinse & drain potatoes (add onion) -- squeeze taters pretty dry!!! (NOTE: rinsing the starch off of the potatoes is important if you don't want gummy latkes) *Add eggs, mix *Add baking powder, salt, and flour (NOTE: Add rice flour 1 T. at a time. The mixture should be somewhat watery. You may not need all of the flour depending on the stuff that makes cooking an art and not a science!) *Heat about 1/4" (or a little more) in a frying pan, drop spoonfuls of batter into oil (NOTE: I use a soup spoon because my husband likes small latkes) *Turn latkes when browned around edges (check to see if brown enough on bottom by carefully lifting the edge before flipping) -- flip, fry second side til well browned (NOTE: flipping pancakes more than once toughens them) *Drain on paper towels. Now, for those of you who (like me) can't eat fried foods, this recipe converts very nicely for a potato kugel (potato pudding). Just sautee the onion in the oil of your choice BEFORE adding to the potatoes. Mix as above but instead of frying, pour mixture into a greased baking dish (I use an 8" square pan) and bake in a pre-heated 350 degree oven for about 30 minutes. Both recipes work best with potatoes that are squeezed as dry as possible after they have been grated and rinsed. This was a little late for Thanksgiving but is probably more appropriate for Chanukah anyway. Enjoy! ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Crepe/Pancake Recipe Aruna Viswadoss (av9y@poe.acc.virginia.edu) 1 cup rice flour 2 cups chick pea flour 1/2 cup chopped onions (optional) 3 large green chillies minced well (optional) salt 1 cup chopped spinach/cabbage/grated carrots singly or in combination Asafoetida 1/5 tsp *if you do not use onions* Water to make this into a thin batter. Add soda if you choose. Whisk all the ingredients together using a wire whisk. Heat a skillet and grease it with some oil. Take a ladle of this batter, and pour it in a haphazard way (with all kinds of holes in it) to form a rough circular shape. The batter has to be thin enough to allow you to do this, but not too thin to make a stew out of it. Drizzle a few drops of oil around the edges, and soon, remove from the skillet and flip it over to cook the other side. Serve with saambar or coconut podi or onion chutney rolled into it. I usually add some roasted cummin seeds, curry leaves, and chopped cilantro to the batter. Also, instead of adding the onions and cabbage raw, I saute them to a golden brown in a little bit of oil to bring out their flavors, cool them and then add them to the batter.
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This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement.

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