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

 

Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

Crackers, Best Cheese Corn Bread in Electric Sandwich Maker Banana Tea Bread Toni's Sandwich Buns & Pizza Shells Communion Wafers Cracker, Yogurt Thins Broccoli Spoon Bread Rice Crust Pizza Rice Muffin Banana Muffin Corn Crackers Cracker Tips Spoon Bread Mexicali Spoon Bread Casserole Mexican Spoon Bread Plains Special Spoon Bread Fresh Corn Spoonbread Dixie Spoon Bread Creole Spoon Bread Southern Spoon Bread Amaranth Baking Powder Bread Truly Yeast Bread Brown Rice Bread Gluten Free Bread Herb Cheese Bread Orange Breakfast Bread Millet Bread Mexican Cheese Bread Banana Bread Gluten-Free Bread Quick and Easy Muffins Delectable Date Muffins Almond Rice Muffins Orange Muffins or Quick Bread Bread Recipes Hush Puppies (2) Spoonbread Recipies from Z Pegasus (10) Golden Spoon Bread Spoon Bread Mexicali Spoon Bread Casserole Daniel Boone Tavern Spoon Bread Mexican Spoon Bread Plains Special Spoon Bread Fresh Corn Spoonbread Dixie Spoon Bread Creole Spoon Bread Southern Spoon Bread Muffin Recipes from Z Pegasus (4) Quick and Easy Muffins (Gluten Free) Delectable Date Muffins Almond Rice Muffins Gluten-Free Orange Muffins or Quick Bread Corn Bread Recipes from Z Pegasus (17) Panhandle Cornbread Jalapeno Pepper Cornbread Bacon Peanut Butter Corn Bread Betty Carter's Quick Corn Bread Crackling Corn Bread Hominy Corn Bread Jalapeno Cornbread (Claiborne) Junco Cornbread Mississippi Cornbread Robert Nora Mill Easy Corn Bread Owendaw Corn Bread Quick Corn Bread Quinoa Corn Bread Deluxe Jalepeno Cornbread Tex-Mex Cornbread Cornbread Mexican Style Corn Sticks or Corn Bread Putu (Rice muffins) Cornbread recipes (3) Bacon & Cheese Cornbread Mexican Cornbread Sourdough Cornbread Fat Free/High Fiber Muffins Easy Skillet Bread Pizza Muffies, Plain and Fancy Brown Rice Muffies Raspberry Streusel Rice Muffies Cinnamon Rolls Caramel/Nut Cinnamon Rolls Pumpkin Bread Pretzel Info Cranberry Bread Pumpkin Spice Bread Cornbread or Muffins (dairy-free) Teff Muffins Aappam - a South Indian Bread

Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Crackers, Best Cheese Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from =Crackers!= by Foust and Husch. 2 cups fine rice flour 1 teaspoon salt 1/2 teaspoon cayenne pepper (optional; more for a hotter cracker) 1 teaspoon finely ground mustard seed (optional) 6 Tablespoons (3/4 cup) butter or margarine, softened 12 ounces cheddar cheese, shredded 3 egg yolks 2 Tablespoons water Salt for the tops (optional) Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-1/2 cup flour (reserve 1/2 cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated. In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour. Divide the dough into two equal portions for rolling. On a GF- floured surface or pastry cloth, roll out to a circle approximately 1/2 inch thick. The dough will be crumbly and a bit hard to manipulate, but don't let this worry you, it doesn't hurt the final product. Cut this circle in four equal "pie" segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an ungreased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80. For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it (great if you like Feta as much as I do). I suspect you could substitute any hard or crumbly cheese. (Oh how I wish I had some Wensleydale to try this with!) ---------------------------------------------------------------------- From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: CORN BREAD IN ELECTRIC SANDWICH MAKER This bread requires the use of Martha White's Self Rising White Corn Meal or Dixie Lilly Self Rising White Corn meal. The self rising white corn meal contains baking powder, that's all. 1 egg 1-1/4 cups milk 1/4 cup melted shortening or vegetable oil 1/3 cup sugar (my addition and personal preference) 2 cups self rising corn meal Beat egg. Mix wet ingredients with sugar. Add corn meal. Pour into preheated and greased (with spray) sandwich maker. Cook 4-5 minutes. Makes approximately 10-12 corn muffins quickly! When we have company I now make these all the time since people always wanted "Bob's corn bread" and not the rolls I had bought for them! BUTTERMILK CORNBREAD Follow recipe for corn bread except omit egg and substitute 1 1/2 cups buttermilk for milk. ----------------------------------------------------------------------- From: (Joseph_Zaccardi_at_USPRMG41@INTERNETMAIL.PR.CYANAMID.COM) Subject: Banana Tea Bread Recipe Mix in bowl with electric beater: 1-3/4 cup white rice flour 2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1/3 cup margarine or butter (pre-soften in microwave) 2/3 cup sugar 2 eggs 1 cup ripe, mashed bananas (2-3 whole bananas) Grease a bread pan with margarine, then pour in batter. Bake 350deg. for 45 to 60 min. ---------------------------------------------------------------------- From: Jim Lyles (lyles@CADCAM.ATG.GMEDS.COM) Subject: Toni's Sandwich Buns & Pizza Shells 2 cups rice flour 2 cups tapioca starch 1/4 cup sugar 3-1/2 tsp. xanthan gum 1-1/2 tbsp. methylcellulose 2/3 cup dry milk powder 1-1/2 tsp. salt 1/2 stick margarine 1-1/2 cups water 1 tsp. GF vinegar 1/2 cup warm water (110-115 degrees F) 2 tsp. sugar 2 pkg. dry yeast 3 large eggs Combine the first 7 ingredients (through the salt) in a large mixing bowl. Melt the margarine in 1-1/2 cups water and vinegar (to about 110 degrees F). Combine 1/2 cup warm water, sugar, and yeast. Let stand to proof. Blend the dry ingredients. Add the margarine mixture, then eggs, then the dissolved yeast. Beat at high speed 2-3 minutes. Let the dough rise until it has doubled (about 20-25 minutes for rapid-rise yeast). Beat again for 2-3 minutes. For buns, put the dough into muffin rings sprayed with Pam or other GF cooking spray. Sprinkle with tapicoca starch and pat out evenly. Let it rise until doubled. Bake at 350 degrees F for 20-25 minutes. For pizza shells, spread the dough out on baking parchment, forming two pizza shells. Let it rise until doubled. Brush the top with olive oil and then bake for 8-10 minutes at 400 degrees F. Remove from the oven, add pizza toppings, and then bake another 8-10 minutes. Note: We bake our shells right on a pizza stone, which we keep at the bottom of the oven. However, you can also place the shells on any flat cookie or other baking sheet and still get good results. Variations (add before shaping): -------------------------------- 1. Add a generous amount of minced fresh herbs. 2. Substitute 1/2 cup rice bran for 1/2 cup of rice flour. 3. Substitute 1/2 cup rice bran for 1/2 cup of rice flour, and 1/4 cup dark molasses for 1/4 cup sugar. Add caraway, fennel, or dill seeds before shaping. 4. Oven-toast cut-up onions (275 degrees F), mix with a little olive oil, and a teaspoon or so of poppy seed. 5. Increase sugar by 1/4 cup, or use all brown sugar. Before shaping add some cinnamon, raisins, cut-up dried fruit, candied fruit, and chopped nuts (any or all). Ice after baking if desired. ---------------------------------------------------------------------- From: Wayne Jenkins (nstn1974@FOX.NSTN.NS.CA) Subject: Communion Wafers 2 tbsps potato starch flour 1 tsp baking soda 1 cup minus 2 tbsps cornstarch 1 tsp salt 2 cups brown or white rice flour 2 tbsps xanthan gum 3 tbsps plus 1-1/2 tsp sugar 1/2 cup butter or margarine 1 cup buttermilk Sift the dry ingredients together. Cut in butter, add buttermilk, and mix with fingers until dough is workable. Roll with rolling pin on rice flour coated surface as thin as possible. Cut into small circles. Place on cookie sheet. Bake at 350 F for 6 minutes. (NOTE: They do not brown)" ----------------------------------------------------------------------- From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Cracker, Yogurt Thin Adapted from the book =Crackers!= The original authors said of this cracker, "The flavor of these crispy snacks varies with the type of yogurt used. A bit of sweet jam or honey complements these somewhat tangy crackers. They are also excellent with almost any dip." 2 cups GF flour* 1/4 teaspoon salt 1-1/2 teaspoon xanthan gum 1/4 cup oil 1/2 to 3/4 cup plain, unsweetened yogurt Preheat the oven to 325 degrees F In the food processor or in a large bowl, combine the flour, salt and xanthan gum. Add the oil and mix until the mixture resembles coarse meal. Add the yogurt and blend to form a dough that will hold together in a cohesive ball. If necessary, add additional yogurt, a Tablespoon at a time until it reaches the right consistency. Divide the dough into 2 equal portions for rolling. On a GF-floured surface or pastry cloth, roll in a rectangujlar shape 1/8 inch thick. Using a spatula, rolling pin, or your hands, pick up the rolled dough and transfer it to a large baking sheet. (Alternatively, you can use a knife to cut these crackers into 2-inch squares before moving them to the cookie sheet.) With a sharp knife, score the surface into 2-inch squares, taking care not to cut all the way through the dough. Pierce each square in 2 or 3 places with the tines of a fork. Bake for 15-20 minutes, or until light brown. Turn over once during baking and pull off any individual crackers at the edges that are already brown. Cool on a rack. Yield: 80-85 Variations: A sweeter cracker will result by substituting sweetened yogurt for the plain yogurt. Lemon and berry flavors are good. If you use fruit-at-the-bottom yogurt, be sure to stir it first. Note that the color can be affected by the type of yogurt used. To make this cracker a special, sweet treat for children, before removing the rolled dough to a cookie sheet, sprinkle with plain or colored sugar, and roll over this with a rolling pin to press the sugar into the cracker. * 2 parts white rice flour 2/3 parts potato starch flour 1/3 part tapioca flour ------------------------------------------------------------------------- From: Jim Lyles (lylesj@CADCAM.ATG.GMEDS.COM) Subject: Broccoli Spoon Bread 1-1/2 cup broccoli 1/4 cup chopped onion 3/4 cup cornmeal 4 eggs, separated 2 tbsp. GF flour (Bette Hagman's mix) 1 cup milk 1 tsp. salt 1 cup shredded cheddar cheese 1/4 cup butter 1/8 tsp. cayenne pepper 1 cup chopped celery Cook broccoli until tender-crisp; drain. Mix 2 cups water with combined cornmeal, GF flour, and salt in a medium saucepan. Cook until thick, stirring constantly. Stir in half the butter. Saute celery and onion in the remaining butter in a skillet. Add to the cornmeal mix, blend well. Blend in the egg yolks. Add the milk, cheese, pepper, and broccoli; mix well. Fold in stiffly beaten egg whites. Pour into buttered 2-quart casserole dish. Bake at 375 degrees F for 60 minutes or until golden. This recipe came from LuAnne Holder. ----------------------------------------------------------------------- From: Jim Lyles (lylesj@CADCAM.ATG.GMEDS.COM) Subject: Rice Crust Pizza Crust Topping ----- ------- 2-1/2 cups cooked white rice 1 cup tomato sauce or pizza sauce 1/4 cup mozzarella cheese, grated (8 oz.) 1 egg, lightly beaten 1/2 tsp. oregano or basil, dried 1/4 cup onion, finely chopped 3/4 cup mozzarella cheese, grated 1 clove of garlic, minced 1/4 cup parmesan or asiago cheese, 1 tsp. olive oil grated 1 tbsp. butter, melted Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown. Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-10 minutes until the sauce is bubbly and the cheese is melted. Our current favorite for the sauce is Colavita Mushroom Sauce. One jar makes two of these pizzas. This recipe was posted on Prodigy, an on-line computer service (author unknown). --------------------------------------------------------------------- From: Roy Armour (roya@WV.MENTORG.COM) Subject: Rice Muffins 2 cups Rice Flour 2 teaspoon Baking Powder 1 teaspoon Xanthum Gum 1/2 teaspoon Salt 1/2 teaspoon Baking Soda 2 tblspoon Sugar 2 Eggs 1/4 cup Butter 1 cup Water with tblspoon Cider Vinegar Mix well. Fill greased muffin pan. Bake at 4250 for 20 minutes. Remove from pan. ---------------------------------------------------------------------- From: Jeanine Robertson (JeanineLR@AOL.COM) Subject: Banana Muffin Our family really enjoys the following Banana Bread recipe. We've never tried it as muffins, but it would probably work. 2-1/2 cups brown rice flour 1/2 tsp sea salt (optional) ( We use regular salt.) 3 tsp baking powder 1/2 cup butter 1-1/2 cups ripe bananas (mashed) 2/3 cup honey 2 eggs (or egg substitute) 1/2 cup nuts (chopped) Sift flour, salt, and baking powder together. Cream butter and honey in a separate bowl. Add eggs. Beat thoroughly. Add bananas and dry ingredients. Mix well. Stir in nuts. Pour into well oiled 9"x5" loaf pan. Bake at 350 degrees for 1 hour (or until done). ---------------------------------------------------------------------- From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Corn Crackers This recipe is adapted from the book =Crackers!= and was originally called "Corn-Millet Circles." You can leave the millet out and make a plain cracker, or substitute quinoa (pronounced "keen-wah" for those of you who want to seem in the know at your local health food store) if you find quinoa acceptable but not millet. You can use corn flour, corn meal or popcorn flour, and you'll find that you get a different tasting cracker depending on which you use. (I mill my own; corn flour milled from corn I've dried myself has a fresh-corn, almost buttery taste. Flour milled from grain corn bought at our new local health food store tastes more like corn bread.) At any rate, this recipe is as easy to make as cookies and turns out a product that doesn't taste like it's a GF-substitute for "the real thing" especially since most of us have never eaten the like back in the days when we ate wheat. 1 cup corn flour 1 cup GF-flour* 1/4 cup whole millet or washed and dried quinoa (optional) 1/2 teaspoon salt 2 Tablespoons sugar 1/4 cup vegetable shortening 1/3 to 1/2 cup milk Preheat the oven to 325 degrees F. Combine the flours in a bowl; mix well. Add millet, salt and sugar and mix again. Cut in shortening until you get a consistency like coarse crumbs. Slowly add in 1/3 cup of milk, allowing each addition to get well blended into the mixture. If necessary, add in more until dough forms a cohesive ball. Then add a drop or two more milk. The consistency should be softer than for (wheat) pasta or pie dough. When you pick up the dough you should be able to easily knead all the cracks out of it; if you can't then put it back in the bowl and add a little more milk. Divide the dough into two parts. On a GF-floured surface (or on a pastry cloth) roll the dough out to about 1/8". Cut the dough with a cookie cutter or slice it in strips one way and back again the other way. Remove the crackers to an ungreased baking sheet (a spatula may help here). Prick the crackers a few times with the tines of a fork. Bake for 25-30 minutes, or until lightly browned, turning the crackers over after about 15 minutes. Watch your first batch in the oven carefully to get a feel for timing (each oven varies, after all) and remove any crackers that cook fast. These crackers are best when cooked to a golden color rather than being allowed to brown (though a slight browning around the edges will do no harm). Cool on a wire rack. Makes about 40-50 2" circles. * 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour ---------------------------------------------------------------------- From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Cracker tips I give up! In less than 24 hours I've gotten more than 25 requests for these tips, so, with apologies to those of you who got this file already, I'm going to send it to the List for everyone's use, and for Posterity. GF Cracker tips: In general I've found our GF flour mix (2 part white rice flour; 2/3 part potato starch flour; 1/3 part tapioca flour) to be excellent for making crackers of all varieties. Our flour is less sticky to deal with than is wheat flour. The cookbook from which these recipes are drawn and adapted talks about =not= kneading wheat doughs to avoid developing the gluten. For once, we have the advantage! Here are some general tips for making crackers: Start with all ingredients at room temperature. This is especially important for solid fats. When mixing up the ingredients for crackers, start by mixing the flours together, dry, in the mixing bowl. Add the remaining dry ingredients, and mix well, then fats as called for, eggs, then liquids. After each addition, mix well to get the ingredients evenly distributed. You don't need to overbeat the final product -- just mix it up enough to get the dough to come up into an easily handled ball -- but neither do you want it a "rough mix" as for muffins or brownies. At the end of the process of mixing up the dough, you need to add enough liquid to make the dough a little softer than pasta dough. You can tell if you've gotten it right when you go to roll out the dough. If it cracks as you roll it out, it is not moist enough. Put it back in the bowl and add a little more liquid (a few drops will often do the trick). If, on the other hand, it's very sticky, put it back in the bowl and add a little more flour. To roll out the dough, begin by breaking off just enough to roll out into a flat that will almost but not quite fill your work space (you'll get a feel for this as you go along). Pat it in unfloured hands as if making a playdough ball. (If it sticks to you, put it back in the bowl and add more flour till it dries out a bit.) Leave no cracks. Begin to flatten this out a little. Now, make a circle of flour a little larger than the dough you've got in your hands and put the dough there. Rub a little flour onto your rolling pin, barely dust the top of the dough with flour, and roll lightly up and down and side to side, working from the middle outward. (Is it cracking? If so see above.) When it has almost doubled in size, spread a little more flour on the surface and flip it over -- using a spatula to flip helps -- and if you can manage to respread the flour the flipped dough will land on, before it lands! that will help too. Lightly flour the new top surface, and roll it some more, side to side and up and down, until you have the thickness called for in the recipe. Thickness is critical to crackers, especially making them all the same thickness. If you don't succeed in this, you'll need to watch them closely as they cook and remove those that are crisping up or browning before the rest. If you find that your crackers are thicker in the middle of the rolled dough, remove the thinner outside crackers to the cookie sheet, and reroll over the middle bits. At this point, if you want to add any kind of a topping (decorative, brown or granulated sugar; salt; seeds) sprinkle them evenly over the surface and lightly roll it in with your rolling pin. Next, choose what shape you want your cracker to be. You can go for a shape that's economical of your time -- in which you simply slice it in strips one way and then back again the other way (with a knife or a pizza wheel or fancy it up with a zigzagging pastry cutter). Or, you can use the cookie cutter method. If you're cooking for others, you might want to develop a distinctive shape for each kind of cracker you make. For kids, consider fun cookie cutters like animal shapes or stars or shoes or cars or ice cream cones. Prick your crackers. You can prick them in letter patterns for your kids, for fun, or even make your own pricking device (straight pins with their heads embedded in styrofoam work well) to speed up the process. If you're going to add a glaze, do it now. Milk, egg (yolks, white, or mixed whole), brown sugar in water; all make good glazes. If you use the cookie cutter method, you should save up your dough scraps and, after you've cut all the crackers you can from all the original dough, return the scraps to your mixer bowl. Run the mixer until the scraps are broken up evenly and the flour used to keep the rolled dough from sticking is incorporated. Now add a few =drops= of whatever liquid was called for in the recipe -- to rebalance and soften the dough. Roll again! When making crackers of fair size, a spatula will come in handy for moving the crackers to the cookie sheet. Keep in mind that crackers -- unlike cookies -- do not spread when cooking, so you can pack them pretty tightly on the cookie sheet. Leave about 1/4" between each. Having two cookie sheets -- one cooking in the oven while you're preparing the next one -- is the best idea. Only one sheet at a time should be in the oven, to allow air to circulate around the crackers as they cook. If you have only one sheet -- or want to have a few minutes to rest your feet in here somewhere -- you can usually stack uncooked crackers that need to wait for a free cookie sheet, as long as they are not sticky and are fairly well dusted with flour. This lets you get all the dough cut to shape while the first batch is cooking, then you can rest! Check your crackers frequently as they cook. Remove those that crisp through or brown before the others. If the recipe calls for the crackers to be turned in the middle, you can use a spatula to get them all flipped over and then -- for the pan will have cooled by then -- spread them back out and flip the recalcitrant crackers by hand* before returning them to the oven (timing is not critical in returning crackers to the oven). Remove the crackers to a wire rack to cool -- having them cool in a single layer will aid in crispness -- and after they've cooled, if they have a layer of flour still on them, use a pastry brush (or a small, natural bristled paint brush) to dust them off. After they have completely cooled, store them in an airtight container. If you live in a place with high humidity, you may want to buy a small sack of silica gel from a specialty kitchen store to help keep your cracker jar dry. (Read the instructions for use of these gel sacks.) By the way, most cracker doughs will stand refrigeration, in case you want to do only half a batch, or get interrupted in the middle of cooking. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Golden Spoon Bread 10 oz Cheddar; sharp, grated 2 c Milk 4 ea Egg yolks; lg 1 c Corn meal; yellow 1/4 c Butter 1 ts Sugar 1/2 ts Salt 4 ea Egg whites; lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. Serves 6. --------------------------- Title: Spoon Bread 2 c Milk 1 ts Salt 1/2 c Corn meal 3 ea Eggs separated 2 tb Butter 1/2 ts Baking powder Preheat oven to 350 degrees. Grease a 1 qt. casserole. Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden spatula, stir until thick, about 5 minutes. Beat in yolks, butter and baking powder. Let rest a few minutes. Beat whites until stiff. Fold in. Place in casserole. Bake 40 minutes, until puffed. ------------------------------- Subject: Mexicali Spoon Bread Casserole MEAT MIXTURE 1-1/2 lb Lean Ground Beef 1/4 c Green Bell Pepper; Chopped 15 oz Tomato Sauce; 1 Cn 1-1/2 ts Salt 1/8 ts Pepper 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic; Minced 12 oz Whole Kernel Corn; 1 Cn 1 x Chili Powder; To Taste 1/2 c Ripe Olives; Sliced CORNMEAL TOPPING 1-1/2 c Milk 1/2 ts Salt 2 ea Eggs; Lg, Beaten 1/2 c Yellow Cornmeal 3/4 c Cheddar Cheese; Shredded Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. Serves 8 ------------------------------- Subject: Mexican Spoon Bread 1 lb Can cream-style corn 3/4 c Milk 1/3 c Melted butter, bacon fat, or chicken fat 3 lg Eggs 1 c Coarsely ground cornmeal 1/2 ts Soda 1 ts Salt 1 c Grated Cheddar, Jack, or Mozzarella cheese 1 md Onion, minced and sauteed (optional) Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and salt to blend, and then stir into the liquid mixture, blending thoroughly. Pour half the batter into a buttered 9 inch square pan. Spread with the grated cheese, and the onion if used. Cover with the remaining batter, and if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45 minutes, or until browned and done. Cool slightly before cutting. Serves 6. From: A World of Breads by Dolores Casella Shared By: Pat Stockett -------------------------------- Subject: Plains Special Spoon Bread 1 tb Butter 1 c Cornmeal,white,stone-ground 1 ts Salt 2 ts Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 Eggs 3 tb Butter,melted 1 ts Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400'F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes. 4. Serve hot from the baking dish. Serves 8. Subject: Fresh Corn Spoonbread 1 1/2 c Lowfat milk 1 c Buttermilk 1 c Cornmeal 1 c Fresh uncooked corn kernels 1/4 c Butter or margarine 1 tb Sugar 1/2 ts Baking soda 3 lg Eggs, separated TO VARY THE FLAVOR A little sauteed onion 1 c Grated Swiss cheese Some fresh herbs Adapted from "Corn: Meals and More" by Olwen Wodler. This souffle type of preparation must be served directly from the oven. Preheat oven to 350 F. and grease a 1 1/2 quart casserole. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth. Remove from heat and stir in kernels, butter, sugar and baking soda. Beat egg yolks and stir into mixture. Beat eggs whites until stiff and gently fold into batter. Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately. Serves 8. ------------------------- Subject: Dixie Spoon Bread 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs, separated Preheat oven to 325. Lightly grease a 1 1/2 qt casserole. Scald 2 1/2 cups of the milk in a small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture reaches consistency of thick mush. Stir in egg yolks, one at a time. Remove from heat. Stir in remaining 1 cup milk. In glass bowl, beat egg whites until stiff. Fold into cooked mixture. Put into prepared casserole. Bake about 1 hour until golden brown. ------------------------ Subject: Creole Spoon Bread 3 c Milk 1 c Cornmeal, enriched self rising 1 lb Shrimp, cooked, coarse chopped 1/3 c Green bell pepper, chopped 1/3 c Parsley, chopped, fresh 1/3 c Onion, chopped 2 tb Vegetable shortening or oil 1/4 ts Hot pepper sauce 4 ea Egg yolks, beaten 4 ea Egg whites 2 tb Butter or margarine 2 tb Flour, self-rising, enriched 1 1/4 c Milk 1/2 c Catsup 1 tb Worcestershire sauce 1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not dry; fold into cornmeal mixture. 8. Turn into well-greased 2-quart baking dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour. 10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve spoon bread with sauce. Serves 8. --------------------------------------------- Subject: Southern Spoon Bread 1-1/2 c Scalded milk 1/2 c Corn meal 1/2 ts Salt 1 tb Butter 2 tb Flour 1 ts Baking powder 1 ea Egg Stir dry ingredients in the milk. Add beaten egg and melted butter. Bake 30 minutes in at 350 - 400 F. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Amaranth Baking Powder Bread 1 c Amaranth Flour (This flour is not recongnized as GF by all groups 1 1/2 c Brown Rice Flour 1 tb Non-alum baking powder 1 ts Sea salt (optional) 1 c Milk, soymilk, or water 3 tb Honey 2 tb AM Unrefined Vegetable oil IF USING RICE FLOUR 2 Egg whites; beaten Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8" x 4" pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. -------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Truly Yeast Bread 3 c GF Flour Mix (recipe follows) 1/4 c Sugar 3-1/2 ts Xanthan gum 2/3 c Dry milk powder 1-1/2 ts Salt 2 ts Sugar 1/2 c Lukewarm water 1-1/2 Yeast cakes, or 1 1/2 tablespoons yeast granules 1/4 c Shortening 1-1/4 c Water 1 ts Vinegar 3 Eggs It is not easy to turn out a yeast bread recipe without wheat that smells, slices and tastes like wheat bread. This recipe is adapted from the nutrition dept. of the Univ. of Washington School of Medicine. Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use your strongest beaters. Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix in the yeast. Set aside while you combine the shortening and 1 1/4 cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add the eggs. This mixture should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any remaining as small rolls. Or make all rolls (approximately 18). Let rise until the dough is slightly above the top of pan. Bake in preheated 400 degree oven for 10 minutes. Place foil over bread and bake large loaves 50 minutes longer, small loaves slightly less time, and rolls about 25 minutes. NOTES: The dough texture will seem more like cookie dough than bread dough, so don't be alarmed. Bread is better when baked in small loaf pans and delicious in rolls. I have successfully doubled the recipe to turn out 2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5" loaves plus 24 rolls. This bread freezes well. For convenience, slice before freezing. This bread may be made with either brown or white rice flour in the GF flour mix. GF flour mix: 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Brown Rice Bread 6 c Brown rice flour 1 tb Salt 2-2/3 c Tepid water 4 ts Active dry yeast 1/2 c Warm water 2 tb Honey 1/4 c Oil 1/4 c Methocel (from health food Store) The flour in this bread must be from short or medium grain rice, not long grain rice. Start this bread 12 - 18 hours before you want to bake. Mix the rice flour and the salt, and make a well in the middle. Pour in the water, mixing gradually from the center outward. Beat vigorously for ten minutes either by hand, with a wooden spoon, or with an electric beater at medium speed, to smooth and aerate the batter. Let the mixture stand at room temperature from 12 to 18 hours. Dissolve the yeast in warm water. Stir the yeast solution then the honey and oil into the grain mixture and mix thoroughly by hand or machine until completely smooth and uniform. Add the methocel and mix thoroughly again; the dough will become very stiff. (see below) Spoon into three well greased 8 x 4 loaf pans. Wet your fingers with water or oil and smooth the tops. Keep the loaves in a warm (80degree) and humid place to rise, until the batter reaches the top of the pans. Watch the surface of the dough and be ready to put the bread into a preheated oven as soon as the first tiny pinholes appear on the top. Bake at 350 degrees for about 45 or until done. Allow to cool thoroughly before slicing. Some tops: If the dough was too stiff, its surface will be full of holes before it can rise, and the bread will be dense.. If it is too wet, it will rise up in a big arch like wheat bread, but it will collapse. With a little practice you will get a feeling for the proper consistency. Do not try to substitute butter or shortening for the oil in this recipe because they will affect the methocel function. Store the bread in a plastic bag in the refrigerator and freeze the extra two loaves until you need them as t;his bread tends to stale quickly. Yield: 3 loaves Methocel may be available at health food stores or from Ener G Foods Inc PO Box 24723, Seattle WA 98124 Laurels Kitchen Bread Book ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Gluten Free Bread 1 ts Sugar 1/2 c Warm water 1 tb Dry yeast 1 c Water 2 tb Minute tapioca 2 c Whole bean flour 1/4 c Cornstarch 2 ts Gluten-free baking powder 1 ts Salt 1 ts Poppy seeds Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with cornmeal & set aside. In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over top & set aside to proof. Stir well. In a saucepan, combine 1 c water & tapioca. Bring to a boil & cook for 1 to 2 mimutes, until thickened & clear. In a mixing bowl, stir together bean flour, cornmeal, cornstarch, baking powder & salt. Whisk together the tapioca & raised yeast. Stir into dry ingredients. Beat until smooth & set aside for 10 minutes. Knead until soft & turn into prepared loaf pan. Sprinkle with poppy seeds & bake 400F for 45 minutes or until the loaf tests done. Violet Currie & Kay Spicer, "Full of Beans" --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Herb Cheese Bread 3 c Rice flour; divided 1 c Brown rice flour 1/4 c Dry milk powder 2 tb Minced onion flakes 2 tb Sugar 2 tb Chopped fresh rosemary; OR.. 2 ts -Dried rosemary 2 tb Chopped fresh thyme; OR... 2 ts -Dried thyme 1-1/2 ts Xanthan gum 1/4 oz Gluten-free quick rise yeast 1 ts Salt 3 Eggs 2 c Sharp Cheddar cheese (shredded) 1-3/4 c Water 3 tb Vegetable oil Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine eggs, cheese, water and oil in medium bowl mix well. Pour mixture into dry ingredients; stir until well blended. Stir in remaining cup rice flour to make stiff dough. Cover bowl; let rest 10 minutes. Turn onto floured surface; knead 5 minutes, using only as much extra flour as needed to keep dough from sticking. Divide dough into 2 equal pieces. Shape each piece into one loaf. Place in lightly greased loaf pans. Let rise in warm place 40 minutes, or until golden brown on top. Cool completely on wire rack. Yeild 2 loaves. Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Orange Breakfast Bread 3/4 c Low-fat buttermilk 1/2 c Unsweetened applesauce 1/4 c Orange juice concentrate (frozen) 1/3 c Honey 3 tb Olive oil 2-1/4 c Rice flour 1 ts Xanthan gum 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 tb Grated orange peel 1 c Confectioners' sugar 2 tb Orange juice Combine buttermilk, applesauce, juice concentrate, honey, eggs and oil in blender or food processor 1 minute. Combine flour, xanthan gum, baking powder, baking soda and salt in large bowl. Make a well in center of flour mixture; pour in liquid mixture and orange peel; stir to combine. Pour batter into 3 lightly greased mini loaf pans. Use rubber spatula to smooth top of each loaf. Bake in 350 degrees F. oven 35 to 40 minutes, or until cake tester comes out clean. Combine confectioners' sugar and orange juice in small bowl; stir until smooth, set aside. Turn loaves onto wire rack; cool 10 minutes. Poke holes in loaves with wooden pick or fork; drizzle glaze over loaves. Makes 3 mini loaves Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon juice for orange juice concentrate, add 2 tablespoons poppy seeds and 2 tablespoons lemon peel; omit lemon peel. For Glaze: Substitute lemon juice for orange juice. Poke holes in warm loaves. Drizzle glaze over loaves. Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Millet Bread 1 c Plain yogurt or buttermilk 1/4 c Butter 1 tb Honey 1 pk Dry yeast 1/4 c Warm water 2 Eggs 2 c Millet Flour (Some groups do not consider this GF) 1/2 c Soy Flour Combine yogurt and butter in saucepan, heating slowly to melt butter. Dissolve yeast and honey in the warm water; add yogurt mixture and blend. Beat in eggs; add flours and beat well. Pour into well-oiled 4" x 8" loaf pan and let rise for 45 minutes. Bake at 375 F. for 40-45 minutes or until done. Cool before cutting. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Mexican Cheese Bread 1-1/2 c Rice Flour 1/2 c Soy Flour 1 tb Non-alum baking powder 1 c Enchilada sauce 3/4 c Warm water 2 tb Unrefined Olive Oil 1 c Grated cheese (optional) Mix the dry ingredients. Mix the liquid ingredients. Combine the two mixtures. Stir quickly. Pour into a well-oiled 8" x 8" cake pan. Bake at 375 F. for 25 minutes or until done. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Banana Bread 3/4 c White rice flour 1/3 c Potato starch flour 1-1/2 ts Baking soda 2 ts Baking powder (GF) 1/4 ts Salt 1 tb Unflavored gelatin (1 env) 1/3 c Margarine 1/3 c White sugar 3 Egg yolks 1 ts Lemon peel 1 ts Vanilla 3/4 c Mashed banana 1/4 c Plain yoghurt 3 Egg whites This is a special recipe made without gluten. Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour, baking soda, baking powder, salt and unflavored gelatin together. Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue beating until mixture is light. Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients. Beat egg whites to stiff peaks but not so they are dry. Fold egg whites into the mixture. Place in the greased loaf pan. Bake for 1 hour. Yeild 18 servings --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Gluten-Free Bread 1 ts Granulated sugar 1/2 c Warm water 1 Envelope active dry yeast 1 c Water 2 tb Minute tapioca 2 c Whole bean flour 1/4 c Cornmeal 2 tb Cornstarch 2 ts Gluten-free baking powder 1 ts Salt 2 Egg whites 1/2 c Skim milk 1 ts Poppy seeds Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with cornmeal and set aside. Dissolve sugar in warm water in a small bowl. Sprinkle yeast over top. Set aside for 10 minutes or until frothy. Stir well. Combine water and minute tapioca in a saucepan. Bring to a boil. Cook for 1 to 2 minutes or until thickened and clear. Stir together bean flour, cornmeal, corstarch, baking powder and salt in a mixing bowl. In separate bowl, whisk together egg whites and milk. Whisk in yeast and tapioca mixture. Stir into dry ingredients, beating until smooth. Set aside for 10 minutes. Turn out onto surface generously dusted with cornstarch. Dust hands with cornstarch and sprinkle a little over dough. Knead 4 to 5 times and fit into prepared pan. Brush top with milk and sprinkle with poppy seeds. Bake in 400 F oven for 45 minutes or until browned and loaf sounds hollow when tapped. Makes 1 loaf, 16 slices. Variations seed bread, herb bread, Foccacia & pizza crust to be added to recipe after testing. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier Feb 94. ----------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Quick and Easy Muffins 1/4 c Sugar 2 tb Shortening 2 Eggs 1 c GF flour mix (recipe follows) or all rice flour 1/4 ts Salt 2 ts Baking powder 1/2 c Milk or nondairy liquid 1/4 ts Vanilla Quite awhile ago, someone was looking for Gluten-Free recipes. Since I have developed severe allergies to grains, it was suggested to me by somneone here on the echo that it could be the gluten content that was giving me trouble. So I decided to try the gluten-free grains. The gluten-free grains do not interchange readily in baking recipes. A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well Without Wheat by Bette Hagman at the Half Price Book Store. This book is a real gem and I hope whoever was looking for gluten-free recipes sees this msg. We have tried a couple of the recipes and they really are pretty tasty--- I hadn't eaten a bakery item in over 3 months! Here is the muffin recipe that I made on Easter morning and everyone thought they were good. In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat. Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups. Bake in preheated 350 degree oven for about 20 minutes. Makes 8 muffins. GF(Gluten-Free flour mix): 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour Source: The Gluten-Free Gourmet by Bette Hagman NOTE: I poured half the batter in the muffin tins and sprinkled a mixture of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar. ----------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Delectable Date Muffins 1-1/2 c Rice flour 1/2 c Brown rice flour 1 tb Baking powder 1/2 ts Xanthan gum 1/2 ts Baking soda 1/4 ts Salt 1 c Low-fat buttermilk 2 Eggs; OR... 1/2 c - frozen egg substitute (thawed) OR... 4 -Egg whites 3 tb Vegetable oil 1/3 c Orange juice concentrate (frozen), thawed 1 tb Grated orange peel, optional 1 c Chopped pitted dates Combine rice flour, brown rice flour, baking powder, xanthan gum, baking soda and salt in large bowl. Whisk together buttermilk, eggs, oil, juice concentrate and orange peel in medium bowl; stir in dates. Make a well in center of flour mixture; pour in liquid mixture, and stir to combine. Spoon batter into lightly greased muffin cups. Use back of wet spoon to smooth muffin tops. Bake in 425 degree F. oven 18 to 20 minutes. Turn muffins onto wire rack to cool. Each muffin provides: * 182 calories * 4 g. protein * 5 g. fat * 32 g. carbohydrate * 2 g. dietary fiber * 38 mg. cholesterol * 186 mg. sodium *** Variations *** Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 1/4 cup rice bran for flours; substitute 1/3 cup maple syrup for orange juice concentrate; add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon ground cinnamon; omit orange peel and dates. Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour; omit orange juice concentrate; add 1/4 cup water, and 2 tablespoons honey; add one 8-3/4-ounce can corn kernels, drained, or 1 cup frozen corn, 1/4 teaspoon red pepper flakes; increase salt to 1/2 teaspoon; omit orange peel and dates. Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Almond Rice Muffins 2 c AM Brown Rice Flour 1 tb Non-alum baking powder 1 tb Arrowroot powder 1/4 c Honey 1 ts Almond extract 1-1/4 c Water or soymilk 2 tb AM Unrefined Vegetable Oil 1/2 c Ground almond Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Orange Muffins or Quick Bread 1-1/2 c AM Millet or Rice Flour 1/2 c AM Soy Flour 1 tb Non-alum baking powder 1/2 ts Sea salt (optional) 1/4 ts Orange flavor 1 c Water or orange juice 1/4 c AM Unrefined Vegetable Oil 1/4 c Rice syrup Combine all dry ingredients. Mix all liquids; add to dry ingredients. Pour into well-oiled pan. For muffins, fill cups full, bake at 375 F. 15-20 minutes. For bread, bake 35-40 minutes or until done. (Yield: 1 loaf/12 muffins) Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. ---------------------------------------------------------------------- From: Lynelle Thomas (lthomas@METOLIUS.COCC.EDU) Subject: BREAD RECIPES The recipe I quote was the one I received from Adele Fosser's presentation at the annual meeting in Seattle April, 1995. I found by trial and error I had to modify it slightly. Maybe it the the altitude, we are at 3800'. Also I stated that I no longer bake in my DAK bread machine. The middle always falls with the second shakedown and makes the bread guey! Hence, I mix the dough in the machine, using the manual selection two times. Then I immediately place the dough (before it has risen even once) in 2 loaf pans. They are placed in a warmed micro for 45 to 60 minutes; then I put them in a preheated 350 oven & baked for 50-60 minutes. Sometimes I use the convection and sometimes I don't. I cover the tops of the loaves with foil after the first 15 minutes. The dough will be sticky and soft like cookie dough--not a round ball liken to wheat dough. Betty Hagman says she uses forcepts( sp) or long twissers to remove the beater so it will not suffer the second shakedown. She says rice flour will not do well with 2 times to rise. I use the regular milk and powdered milk just to get the added protein and calcium. I'm not a protein junkey--I know better (extra protein turns in to fats if not needed and can cause kidney damage in the conversion.) I only eat meat one or twice a month. There is some discussion about the older population (60 and over) may need more protein. Just trying to cover all the bases. I dn't think you need to use both powered milk and regular milk. Depending on the humidity you may need more liquid. The best change I have made in my bread making has been to mix in the machine then bake in the oven. I know I am kitchen bound for three hours. I don't begrudge that at all when I can have good tasting bread that is not hard or goey(sp). By the way, this recipe makes good cinnamon rolls (do one at a time and place in muffin tins) and bread sticks and hamburger buns or pizza crust. I tried for 4 years to get good loaves of bread cooking in the bread machine and IT NEVER happened. It is probably the machine. That machine is not being ignored. I make bread daily for the rest of the family ( we have extended families in our home). ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Hush Puppies From: joel.ehrlich@greatesc.com (Joel Ehrlich) Newsgroups: rec.food.cooking Hush Puppies No. 718 Yields 12 Puppies 1 Cup Cornmeal 1 Egg 1 tsp Baking Powder 1/2 Cup Milk 1/2 tsp Salt 3 Tbls Onion, Minced Preheat the deep fat fryer to 370 degrees. Mix the dry ingredients together. Beat the egg into milk. Combine the dry and liquid ingredients. Form into oblongs about 2" x 4" x 3/4". Deep fry until golden brown. Drain on paper toweling and serve at once. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Hush Puppies (2) z@fybits.com (Z Pegasus) Newsgroups: rec.food.cooking 6 c Cornmeal 6 Eggs 2 tb Sugar 1 ts Salt 2 ts Baking soda Buttermilk Combine cornmeal, eggs, sugar, salt, and soda. Add enough buttermilk to make a thick dough. Drop by tablespoonfuls into hot fat along with the fish fillets and fry for 2-3 minutes. Justin Wilson [cookbook author but not of the above recipe] says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" Note from Don Wiss: Z Pegasus also posted several other recipes for hush puppies, but they all included flour. However, some of them did include ingredients that could be used to jazz up the above recipe, e.g.: 1/2 c Parsley, finely chopped 1 x Ground cayenne pepper 1 c Green onion, finely chopped 2 tb Bacon drippings, hot 1/2 ts Garlic powder (to taste) ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Spoonbread Recipies from Z Pegasus The last Hush Puppy recipe that I posted was from Z Pegasus (z@fybits.com). Knowing that she had a computerized database of recipes, I asked her for spoonbread recipes. This is her reply: )Don, ) Didn't even know that there was a gluten-intolerance mailing list (g) )I don't have a specifically southern recipe database, I've just collected a )TON of recipes since I got addicted to BBSing. I am sending you all of the )recipes that I have for spoonbread and additionally, I'm sending you all of )the gluten-free recipes I've managed to collect, hope you like them! )(I knew I saved those for a reason) Let me know if there are any others )that I can find for you, my friends on FidoNet and the Internet have always )been able to find any recipe that I've ever wanted. ) Bobbi Title: Golden Spoon Bread Yield: 6 servings 10 oz Cheddar; sharp, grated 2 c Milk 4 ea Egg yolks; lg 1 c Corn meal; yellow 1/4 c Butter 1 ts Sugar 1/2 ts Salt 4 ea Egg whites; lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. Title: Spoon Bread Yield: 6 servings 2 c Milk 1 ts Salt 1/2 c Corn meal 3 ea Eggs separated 2 tb Butter 1/2 ts Baking powder Preheat oven to 350 degrees. Grease a 1 qt. casserole. Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden spatula, stir until thick, about 5 minutes. Beat in yolks, butter and baking powder. Let rest a few minutes. Beat whites until stiff. Fold in. Place in casserole. Bake 40 minutes, until puffed. Title: Mexicali Spoon Bread Casserole Yield: 8 servings 1 1/2 lb Lean Ground Beef 1/4 c Green Bell Pepper; Chopped 15 oz Tomato Sauce; 1 Cn 1 1/2 ts Salt 1/8 ts Pepper 1 c Onion; Chopped, 1 Lg 1 ea Clove Garlic; Minced 12 oz Whole Kernel Corn; 1 Cn 1 x Chili Powder; To Taste 1/2 c Ripe Olives; Sliced 1 1/2 c Milk 1/2 ts Salt 2 ea Eggs; Lg, Beaten 1/2 c Yellow Cornmeal 3/4 c Cheddar Cheese; Shredded Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. Title: Daniel Boone Tavern Spoon Bread Yield: 6 servings 30 To 35 minutes at 350 degrees or till lightly - browned. Serve warm Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) cornmeal over med. heat to make a mush. Add 3 well beaten eggs, removing from heat at once. Beat well and add 1 TB baking powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 minutes; pour into greased 2-qt. casserole. Bake 6-8. Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer Posted by Dar Rains Title: Mexican Spoon Bread Yield: 6 servings 1 lb Can cream-style corn 3/4 c Milk 1/3 c Melted butter, bacon fat, or chicken fat 3 lg Eggs 1 c Coarsely ground cornmeal 1/2 ts Soda 1 ts Salt 1 c Grated Cheddar, Jack, or Mozzarella cheese 1 md Onion, minced and sauteed (optional) Combine the cream style corn, the milk, melted butter or fat, and the eggs in a large bowl. Blend thoroughly. Stir together the cornmeal, soda and salt to blend, and then stir into the liquid mixture, blending thoroughly. Pour half the batter into a buttered 9 inch square pan. Spread with the grated cheese, and the onion if used. Cover with the remaining batter, and if desired, sprinkle with more cheese and onion. Bake in a 400 oven for 45 minutes, or until browned and done. Cool slightly before cutting. From: A World of Breads by Dolores Casella Shared By: Pat Stockett Title: Plains Special Spoon Bread Yield: 8 servings 1 tb Butter 1 c Cornmeal,white,stone-ground 1 ts Salt 2 ts Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 Eggs 3 tb Butter,melted 1 ts Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400'F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes. 4. Serve hot from the baking dish. Title: Fresh Corn Spoonbread Yield: 8 servings 1 1/2 c Lowfat milk 1 c Buttermilk 1 c Cornmeal 1 c Fresh uncooked corn kernels 1/4 c Butter or margarine 1 tb Sugar 1/2 ts Baking soda 3 lg Eggs, separated A little sauteed onion 1 c Grated Swiss cheese Some fresh herbs Adapted from "Corn: Meals and More" by Olwen Wodler. This souffle type of preparation must be served directly from the oven. Preheat oven to 350 F. and grease a 1 1/2 quart casserole. Heat milk and buttermilk until just boiling; add cornmeal in a thin stream, stirring until mixture is thick and smooth. Remove from heat and stir in kernels, butter, sugar and baking soda. Beat egg yolks and stir into mixture. Beat eggs whites until stiff and gently fold into batter. Pour into casserole and bake 45 minutes. Spoonbread will be puffed and golden brown. Serve immediately. Title: Dixie Spoon Bread Yield: 1 pan 3 1/2 c Milk 2 1/2 c Cornmeal mix 2 Eggs, separated Preheat oven to 325. Lightly grease a 1 1/2 qt casserole. Scald 2 1/2 cups of the milk in a small saucepan. Gradually add cornmeal mix, stirring constantly. Continue cooking and stirring until mixture reaches consistency of thick mush. Stir in egg yolks, one at a time. Remove from heat. Stir in remaining 1 cup milk. In glass bowl, beat egg whites until stiff. Fold into cooked mixture. Put into prepared casserole. Bake about 1 hour until golden brown. Title: Creole Spoon Bread (This recipe was not converted) Yield: 8 servings 3 c Milk 1 c Cornmeal, enriched self-rising 1 lb Shrimp, cooked, coarse chopped 1/3 c Green bell pepper, chopped 1/3 c Parsley, chopped, fresh 1/3 c Onion, chopped 2 tb Vegetable shortening or oil 1/4 ts Hot pepper sauce 4 ea Egg yolks, beaten 4 ea Egg whites 2 tb Butter or margarine 2 tb Flour, self-rising, enriched 1 1/4 c Milk 1/2 c Catsup 1 tb Worcestershire sauce 1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not dry; fold into cornmeal mixture. 8. Turn into well-greased 2-quart baking dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour. 10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve spoon bread with sauce. Title: Southern Spoon Bread Yield: 1 servings 1 1/2 c Scalded milk 1/2 c Corn meal 1/2 ts Salt 1 tb Butter 2 tb Flour 1 ts Baking powder 1 ea Egg Stir dry ingredients in the milk. Add beaten egg and melted butter. Bake 30 minutes in moderate oven. Note: Moderate oven is 350 - 400 F. Source: Margaret A. Harvey, Zane Grange, Logan County, OH ------------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Muffin Recipes from Z Pegasus Title: Quick and Easy Muffins (Gluten Free) Yield: 8 servings 1/4 c Sugar 2 tb Shortening 2 Eggs 1 c GF flour mix (recipe follows) or all rice flour 1/4 ts Salt 2 ts Baking powder 1/2 c Milk or nondairy liquid 1/4 ts Vanilla Quite awhile ago, someone was looking for Gluten-Free recipes. Since I have developed severe allergies to grains, it was suggested to me by somneone here on the echo that it could be the gluten content that was giving me trouble. So I decided to try the gluten-free grains. The gluten-free grains do not interchange readily in baking recipes. A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well Without Wheat by Bette Hagman at the Half Price Book Store. This book is a real gem and I hope whoever was looking for gluten-free recipes sees this msg. We have tried a couple of the recipes and they really are pretty tasty--- I hadn't eaten a bakery item in over 3 months! Here is the muffin recipe that I made on Easter morning and everyone thought they were good. In the mixing bowl, cream together sugar and shortening. Then beat in the eggs. Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don't overbeat. Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups. Bake in preheated 350 degree oven for about 20 minutes. Makes 8 muffins. GF(Gluten-Free flour mix): 2 parts white rice flour 2/3 part potato starch flour 1/3 part tapioca flour Source: The Gluten-Free Gourmet by Bette Hagman NOTE: I poured half the batter in the muffin tins and sprinkled a mixture of cinnamon and sugar over the batter. I covered with the remaining batter and sprinkled the tops with more cinnamon and sugar. Posted by Patty Smith. Reposted by Fred Peters. Title: Delectable Date Muffins Yield: 12 muffins 1 1/2 c Rice flour 1/2 c Brown rice flour 1 tb Baking powder 1/2 ts Xanthan gum 1/2 ts Baking soda 1/4 ts Salt 1 c Low-fat buttermilk 2 Eggs; OR... 1/2 c - frozen egg substitute (thawed) OR... 4 -Egg whites 3 tb Vegetable oil 1/3 c Orange juice concentrate (frozen), thawed 1 tb Grated orange peel, optional 1 c Chopped pitted dates Combine rice flour, brown rice flour, baking powder, xanthan gum, baking soda and salt in large bowl. Whisk together buttermilk, eggs, oil, juice concentrate and orange peel in medium bowl; stir in dates. Make a well in center of flour mixture; pour in liquid mixture, and stir to combine. Spoon batter into lightly greased muffin cups. Use back of wet spoon to smooth muffin tops. Bake in 425 degree F. oven 18 to 20 minutes. Turn muffins onto wire rack to cool. Each muffin provides: * 182 calories * 4 g. protein * 5 g. fat * 32 g. carbohydrate * 2 g. dietary fiber * 38 mg. cholesterol * 186 mg. sodium *** Variations *** Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 1/4 cup rice bran for flours; substitute 1/3 cup maple syrup for orange juice concentrate; add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon ground cinnamon; omit orange peel and dates. Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour; omit orange juice concentrate; add 1/4 cup water, and 2 tablespoons honey; add one 8-3/4-ounce can corn kernels, drained, or 1 cup frozen corn, 1/4 teaspoon red pepper flakes; increase salt to 1/2 teaspoon; omit orange peel and dates. Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Title: Almond Rice Muffins Yield: 12 muffins 2 c AM Brown Rice Flour 1 tb Non-alum baking powder 1 tb Arrowroot powder 1/4 c Honey 1 ts Almond extract 1 1/4 c Water or soymilk 2 tb AM Unrefined Vegetable Oil 1/2 c Ground almond Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Title: Gluten-Free Orange Muffins or Quick Bread Yield: 1 loaf 1 1/2 c AM Millet or Rice Flour 1/2 c AM Soy Flour 1 tb Non-alum baking powder 1/2 ts Sea salt (optional) 1/4 ts Orange flavor 1 c Water or orange juice 1/4 c AM Unrefined Vegetable Oil 1/4 c Rice syrup Combine all dry ingredients. Mix all liquids; add to dry ingredients. Pour into well-oiled pan. For muffins, fill cups full, bake at 375 F. 15-20 minutes. For bread, bake 35-40 minutes or until done. (Yield: 1 loaf/12 muffins) Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Corn Bread Recipes from Z Pegasus Somebody wrote me asking if hush puppies could be baked instead of fried. I thought this would ruin them, so I wrote Z Pegasus (z@fybits.com) asking for recipes for corn bread/muffins/sticks. Here's her reply: Title: Panhandle Cornbread Yield: 4 servings 1 c Corn meal; yellow 1 ts Baking powder 1 c Cheddar; sharp, shredded 2 ea Eggs; lg, beaten 1/2 c Vegetable oil 1 c Dairy sour cream 8 oz Corn; cream style, 1 cn ---- check for gluten 4 oz Green chile peppers; chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. Title: Jalapeno Pepper Cornbread Yield: 8 servings 1 c Corn meal 1 c Buttermilk 2 ea Eggs 1/2 c Bacon drippings 3/4 ts Baking soda 1/2 ts Salt 1 md Onion, chopped 3 ea Jalapenos 1/2 cn Cream style corn ---- check for gluten 3/4 c Cheese, cut up 1/2 lb Ground meat, cooked (opt.) Mix all ingredients except the cheese. Pour 1/2 of the batter in a greased iron skillet that has been heated. Sprinkle ground meat over it then cheese. Add rest of the batter. Do not let the cheese touch the side of the pan or the cornbread will stick. Title: Bacon Peanut Butter Corn Bread Yield: 8 servings 12 ea Bacon slices 2 c Cornmeal, self-rising 2 tb Sugar 1/2 c Peanut butter 2 ea Eggs, beaten 1 c Milk 3 tb Oil 1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan. Place pan in oven, then set oven temperature to 425'F. 2. Stir together cornmeal and sugar. Cut in peanut butter until crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al at once to cornmeal mixture, stirring just until blended, and pour mixture into hot skillet. Return to oven and bake15-20 minutes. Title: Betty Carter's Quick Corn Bread Yield: 6 servings 1 tb Butter 3/4 c Cornmeal, yellow or white 1/2 ts Salt 1/2 ts Baking soda 1 ea Egg 1 1/2 c Buttermilk 1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended. 4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots of soft butter and jam. Title: Crackling Corn Bread Yield: 12 servings 1 c Coarsely ground yellow cornmeal 1/2 ts Salt 1/2 ts Baking soda 1 c Low-fat buttermilk 1 Egg 1 c Fresh or frozen, thawed corn kernels 2 ts Olive oil 18 Whole fresh sage leaves, or 1 to 2 Tablespoons fresh rosemary Info: posted by Perry Lowell, July 1993 from "Great Good Food", by Julee Rosso 1. Preheat the oven to 450 degrees (F). 2. In a medium-size bowl, combine the cornmeal, salt, and soda. In a small bowl, beat together the buttermilk and egg. Combine the buttermilk mixture with the cornmeal mixture with a few swift strokes; do not over beat. Gently stir in the corn kernels. 3. Heat a 10-inch cast-iron skillet for 5 minutes in the oven. When the skillet is hot, add the oil and swirl to cover the bottom. Spread the sage leaves decoratively - to resemble sage leaves growing - in the bottom of the skillet, with the faces of the leaves facing down. Carefully spoon the batter into the pan, taking care not to disturb the leaves. Bake for 10 minutes, or until a knife inserted into the center comes out clean. Cool for 5 minutes in the pan. Place a rack over the skillet, turn the skillet over, and invert the bread onto the rack. Serve warm or at room temperature. Title: Hominy Corn Bread Yield: 6 servings 1 c Hominy 1 tb Melted shortening 2 Eggs, well beaten 1/2 c Corn-meal 1/2 ts Salt 1 ts Baking powder 1 c Milk Combine hominy, shortening, eggs, and milk. Add corn-meal, salt, and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desirable. Pour into well-oiled pan and bake in hot oven (425 F) 35 minutes or until a rich golden brown. 6 servings. Florence Taft Eaton, Concord, MA. Title: Jalapeno Cornbread (Claiborne) Yield: 8 servings 3 oz Sharp cheddar cheese 2 md Jalapeno peppers 8 1/2 oz Cream-style corn (1 can) --- check for gluten 1 c Yellow cornmeal 3 Egg*s 1 ts Salt 1/2 ts Baking soda 3/4 c Buttermilk 1/2 c Corn oil 2 tb Butter PREPARATION: Adjust oven rack to center position; heat oven to 400F. Grate cheese (1 cup) and mince jalapeno peppers (1/4 cup). In a mixing bowl, combine corn, cornmeal, egggs, salt, baking soda, buttermilk, oil, 1/2 cup cheese and peppers. COOKING: Put butter in a 1 1/2 quart casserole or 9-inch oven-proof frying pan; heat in oven until butter is hot. Pour cornbread mixture into the pan and sprinkle with remaining cheese. Bake until golden, about 35 minutes. Makes 8 servings [COOKS; Jul/Aug 1988] Posted by Fred Peters. Title: Junco Cornbread Yield: 6 servings 3 c Cornmeal 2 ts Baking powder 1/2 c Fat (meat drippings or lard) 3 c Water Mix all the ingredients together and bake in a deep pan at 375 F for 30-35 minutes. Reduce heat if bread looks as if it is forming a hard crust. May be doubled or halved. Place in mesh bags and hang outdoors. Origin: The Old Farmer's Almanac: Hearth and Home Companion for 1993 Shared by: Sharon Stevens Title: Mississippi Cornbread Robert Yield: 6 servings 2 c Stoneground White Cornmeal 1 ts Baking Soda 1 ts Salt 2 lg Eggs 2 c Buttermilk 1/3 c Bacon Drippings Or Crisco Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes.) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. Title: Nora Mill Easy Corn Bread Yield: 10 servings 1 c NORA MILL Self Rise Cornmeal 1/2 ts Salt 8 oz Sour Cream 1/2 c Vegetable Oil 2 Eggs, Beaten 4 oz Cream Style Corn Combine cornmeal and oil, add beaten eggs and stir. Add other ingredients and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or cold, especially good with a pat of butter and/or favorite jam or jelly. Recipe Conversion to use Plain NORA MILL cornmeal: Add/exchange the following items to above ingredient listing: 2 1/2 cups Plain NORA MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2 tsp. salt.) Title: Owendaw Corn Bread Yield: 6 servings 1 c Cooked hominy 2 tb Butter 2 Eggs 1 c Milk 1/2 c Cornmeal 1/2 ts Salt Hominy gives this bread it's distinctive flavor. Like all spoon breads, it should be eaten very hot with plenty of butter. Do try this one it will change your mind about grits. This recipe orignally appeared in The Carolina Housewife. The last line in the recipe is taken verbatim from the orignal by the authors. While hominy is hot, stir in the butter. Beat eggs until light and add to hominy, then add milk. Stir in cornmeal and salt. This makes a very thin batter. Pour into a deep, buttered pan and bake in a 375 degree F. oven for about 30 minutes (about 1 hour in a glass baking dish). This will serve 6. When baked, it has the appearance of a baked batter pudding, and when rich and well mixed it has almost the delicacy of baked custard. SOURCE: Two Hundred Years of Charleston Cooking Published in Early American Life 8/93 POSTED BY: Jim Bodle 9/93 Title: Quick Corn Bread Yield: 6 servings 1 tb Butter 3/4 c Cornmeal,yellow or white 1/2 ts Salt 1/2 ts Baking soda 1 Egg 1 1/2 c Buttermilk 1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended. 4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots of soft butter and jam. Title: Quinoa Corn Bread Yield: 6 servings 2 c Corn meal 1 c Quinoa meal * 1 ts Salt 1/2 ts Baking soda 1 1/2 ts Baking powder 1 tb Honey or brown sugar 1 lg Egg; beaten 3 tb Butter or bacon fat, melted 2 1/2 c Buttermilk --------------------------OPTIONAL------------------------------- 4 oz Canned chopped green chilies -OR- jalapeno-tomato-relish Preheat oven to 425 F. Prepare quinoa meal by grinding raw quinoa in a blender. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9" x 9" pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter. For a spicier variation add optional green chilies or jalapeno-and-tomato relish. Source: Ancient Harvest Quinoa recipe leaflet Typed for you by Karen Mintzias Title: Deluxe Jalepeno Cornbread Yield: 9 servings 1 c Yellow cornmeal 17 oz Whole kernel corn 1/2 ts Baking soda 3/4 ts Salt 1 Jalepeno peppers -chopped 2 Eggs -beaten 1 c Buttermilk Pimento chopped 1/2 c Margarine melted 1 c Cheddar cheese grated 1 md Onion chopped Mix all ingredients except cheese. Pour into a well-greased 9x9" pan. Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people. SOURCE; Fiesta Favorites - compiled by California Home Economics Teachers of Title: Tex-Mex Cornbread Yield: 8 servings 2 Egg 2/3 c Salad oil 1 c Sour cream 1 c Corn meal, yellow 3/4 c Cream style corn ---- check for gluten 1 tb Baking Powder 1 1/2 ts Salt 2 Green Onion Tops chopped fin 4 Jalapeno Peppers sm chpped 1 c Cheddar cheese, grated Combine all ingredients except cheese...add half the cheese..pour into a well greased 8/12 pan and rest of cheese bake 425 20-25 min from"Deep in the Heart of Texas" received from YLR in cookbook swap *the needler* Notes: I used 1 cup of cream style corn, that is what is in those little cans and I used one with no salt. I thought it was a bit oily for my taste, so next time I would use less oil maybe about a half cup. I used 3 heaping tablespoons of Ortego hot chopped Jalopenos...I would use more next time..it was ok but I like it hotter. It was fine for those who dont like it really hot. frances *the needler* Title: Cornbread Mexican Style Yield: 1 panful 2 ea Eggs 4 tb Veg oil 8 oz Green chilies; in brine 12 oz Sweet corn; drained 1/2 c Sour cream 1 c Cornmeal 2 1/2 ts Baking powder 1 c Cheddar; grated Preheat oven 350. Grease and flour 8 inch round baking pan. Beat eggs and oil together in a large bowl until they are well blended. Drain and chop chiles and trim the corn away from cob if using fresh. Add chiles, sweet corn, and sour cream to egg and oil mixture. Stir well. Mix cornmeal and baking powder together and add to the batter. Add most of the cheese to the batter, but save enough to sprinkle on top. Give the batter a very good stir and pour into the baking pan. Sprinkle the remainder of cheese on top and bake 35-40 mins, until knife comes out clean. Good source of protein, vitamin A, B group, calcium Title: Corn Sticks or Corn Bread Yield: 6 servings 1 tb Bacon drippings or vegetable -shortening 2 c Finely ground white or -yellow cornmeal 1 1/2 ts Baking powder 1/2 ts Baking soda 2 Eggs, lightly beaten 1 1/2 c Buttermilk or 1 percent milk Preheat oven to 425 degrees. Grease 2 corn stick pans or a 10-inch cast iron skillet with bacon drippings. For crisp crust, heat greased pans 5 to 10 minutes in preheated oven, or until batter sizzles when it hits the pan. Meanwhile, stir cornmeal and baking powder with soda in mixing bowl. Beat eggs with buttermilk and stir into dry ingredients. Spoon batter into hot corn stick pans or skillet, and bake 15 to 20 minutes for corn sticks; 25 to 30 minutes for corn bread; or until browned and pulling from sides of pan. Serve immediately. Per corn stick: 105 calories, 3 grams protein, 17 grams carbohydrate, 2 grams fat, 33 milligrams cholesterol, 87 milligrams sodium. Francis Price writing in the Oregonian's FOODday, 1/12/93. Posted by Stephen Ceideburg --------------------------------------------------------------------------- From: Timothy Partridge (timpart@PERDIX.DEMON.CO.UK) Subject: Putu (Rice muffins) 9 oz rice powder or rice flour 8 fl oz water 1/4 teaspoon salt 1 1/2 teaspoons baking powder 3 1/2 oz sugar Makes 12 small muffins Put rice powder and water into a blender and blend for several minutes until mixture is smooth and satiny. Add remaining ingredients and blend to mix. Pour mixture into bun tins, half filling each hole. Steam tins, covered, over rapidly boiling water for 15 minutes or until a toothpick inserted into a muffin comes out clean. Putting the tins into some cold water will loosen the muffins. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Cornbread recipes joel.ehrlich@greatesc.com (Joel Ehrlich) Newsgroups: rec.food.cooking ---------------------------------------- Bacon & Cheese Cornbread No. 1409 Yields 4 Servings 1/2 Cup Yellow Cornmeal 3 tsp Baking Powder 1 1/4 Cups Whole Milk 1/4 tsp Crushed Red Chiles 2 Eggs, Beaten 1 Cup Sharp Cheddar, 1/4 Cup Butter, Softened Shredded 1/4 Cup Whole Milk 5 Slices Bacon, Cooked 1/4 tsp Salt Preheat the oven to 325 degrees. Heat the cornmeal and the first measure of milk over medium heat until thick and dry, stirring frequently (about 3 minutes). Spoon the cornmeal mixture into a bowl. Add the second measure of milk, the butter and the eggs. Beat until smooth. Stir in the salt, baking powder and red chiles. Stir in the cheese and the bacon. Pour into a casserole dish or cake pan. Bake until cooked through (about 35 minutes). ---------------------------------------- Mexican Cornbread No. 3087 Yields 4 Servings 1 Lb Ground Beef - Pepper 1 Cup Onion, Chopped - Salt 3 Jalapeno Chiles, 1/2 Lb American Cheese, Stemmed, Seeded and Grated Chopped Fine 1 Cup Cornmeal 3 LARGE Eggs 1/2 tsp Baking Soda 3 Tbls Bacon Grease 1 Cup Whole Milk 1 tsp Salt Preheat the oven to 350 degrees. Prepare the batter by mixing the cornmeal, eggs, baking soda, bacon grease, milk and the first measure of salt together. Brown the meat in a skillet. Drain off the fat. Thoroughly grease a 9" x 13" baking pan. Add half the batter. Sprinkle the meat, onions, bell pepper and Jalapeno pepper over. Sprinkle the grated cheese over. Top with the remaining batter. Bake until nicely browned (about 45 minutes). Serve hot. ---------------------------------------- Sourdough Cornbread No. 3272 Yields 1 Loaf 1 Cup Sourdough Starter 2 Eggs, Beaten (Milk Starter is Best) 1/4 Cup Butter, Melted 1 1/2 Cups Evaporated Milk 1/2 tsp Salt 1 1/2 Cups Yellow Cornmeal 1/2 tsp Baking Soda 2 Tbls Sugar Combine the starter, milk, cornmeal, sugar and eggs in a large bowl. Mix thoroughly. Stir in the melted butter, salt and baking soda. Preheat the oven to 450 degrees. Thoroughly grease a 10" frying pan or skillet. Turn the batter into the pan. Bake until the bread tests done (about 20 minutes). Serve out of the pan. ---------------------------------------------------------------------- From: (SCOUT338@AOL.COM) Subject: Fat Free/High Fiber Muffins In searching for a recipe for a healthy, fat free, high fiber muffins I found (and improved upon!) a recipe on a box of Ancient Harvest Brand Organic Quinoa Flakes. After just baking them (and eating one) I thought I would share this delicious recipe. 1/2 Cup Brown rice flour 1/2 Cup Quinoa Flakes 2 tablespoons Kasha (fine granulation pure roasted buckwheat) 1 tablespoon honey 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg (optional: 1 tablespoon raisins or dried cranberries..or both) 1 ripe banana 1 egg (can use white only, or egg replacer) Preheat oven to 400 degrees Mix together dry ingredients. In seperate bowl, mix together banana, egg and honey. Add to dry ingredients. Pour into greased muffin tins. Bake 20-25 minutes. ---------------------------------------------------------------------- From: Chris Brown (cjbrown@SOL.WF.NET) Subject: Easy Skillet Bread (I use this for a lot of different recipes.) 1 1/2 cups buttermilk (substitute: 1 cup water or juice) 2 eggs 1 tsp apple cider vinegar Mix wet ingredients; then add: 1 tsp baking soda 2 tsp baking powder 1 tbl sugar 1/2 tsp salt 2 cups w. rice flour 1/2 cup taro starch (see substitute at top) 1/2 cup corn meal Cook in skillet or on griddle like pancakes. My kids use these as bread. Vary the amount of sugar to change from a bread to a pancake/waffle/corndog dip/PIZZA DOUGH... ---------------------------------------- PIZZA Large family? Double the Skillet Bread recipe above for Pizza dough. The normal Skillet Bread recipe above will make 3 9-inch pizzas. I make my pizzas in 9-inch glass pie pans so they cook evenly and can also be frozen. Can be reheated in microwave. Using Skillet Bread recipe grease 3 - 6 pie pans. Pour batter into pie pans. Place in 375 degree pre-heated oven. Cook for 10 minutes. Remove from oven. Add pizza sauce etc. and then cheeses. Place back into oven and cook an additional 15 minutes or until cheese is nicely melted. SCHOOL SIZE/SNACK SIZE PIZZAS Use above recipe. Pour batter onto greased cookie sheet in pancake size pizza breads. Cook appx 6 to a cookie sheet. Cook 10 minutes at 375 degrees. Remove from oven. Add toppings. Cook an additional 10 minutes until cheese is nicely melted. Can be frozen for later use. ---------------------------------------------------------------------- From: Andrea Frankel (andreaf@NETCOM.COM) Subject: Muffies, Plain and Fancy ******************************************************************** Copyright 1995, Andrea Karen Frankel. All commercial rights reserved. Permission granted to copy and distribute at no charge, provided this copyright is included intact and the recipes are not modified. ******************************************************************** This first recipe is the one my husband practically lives on. It's quick, delicious, and nutritious (and even my husband can make them!). Equipment: I find that the "air cushioned" muffin pans produce better results, but they do add 1.5-2 minutes to the baking time. Your oven and your choice of pans determines the baking time; after a couple of batches you'll know what to set your timer for. Dark metal pans bake faster than shiny ones. (makes 12) Ingredients: 2 cups brown rice flour 1/2 cup rice bran 4 tsp grain-free baking powder 1 tsp salt 1/3 cup brown sugar 2 eggs (or 1/2 cup egg substitute) 1/3 cup oil (any kind - I like safflower or almond for these) milk* to two cups Directions: Preheat oven to 425 degrees F. Sift first group together in medium bowl, set aside. Spray muffin tins heavily with pan spray. In a 2-cup measuring cup, beat the eggs lightly, then whisk in the oil, and then fill up to the 2-cup mark with milk. Pour into the dry ingredients, and mix well. Portion into muffin pans and bake for 12-18 minutes, until a nice golden brown on top and a toothpick comes out clean. Let cool a minute or so, then loosen edges with a knife and turn out onto a rack to finish cooling. When completely cool, store in airtight container at room temperature. *Substitution note: the milk can be from any animal or plant, and any fat level (nonfat to full fat). We baked these with goats milk for a few years, and the flavor is not objectionable. Rice Dream, soy milk, almond milk, and Lactaid-100 milk also work just fine. Modifications: bump up the sugar and oil to 1/2 cup each for a more cakelike muffin. The recipe as given is better for going with meals, although still slightly sweet. A small amount of dried currants or raisins and 1/2 tsp cinnamon may be added to vary the flavor. ---------------------------------------- Raspberry Streusel Rice Muffies (makes 12) These are dessert! Or a truly decadent brunch. Won First Prize at 1995 Nevada County Fair (Gluten-Free baked goods: muffins and biscuits). Ingredients: 1.5 cups white rice flour 1 cup sweet rice flour 1 cup white sugar (or 2/3 cup fructose) 4 tsp gluten-free baking powder 1 tsp salt 2 oz (4 Tbsp) butter 2 oz (4 Tbsp) butter-flavored Crisco 3 eggs milk to 2 cups - see note above (full-fat preferred for this recipe) 1 tsp GF vanilla extract 1 tsp grated lemon rind 1 bag frozen, unsweetened raspberries (12 oz) Streusel: 1 Tbsp butter 1 Tbsp butter-flavored Crisco 1/4 cup white sugar 1/4 cup any rice flour 1/2 tsp grated lemon rind Preheat oven to 350 degrees F. Spray muffin pans heavily with pan spray, then line with paper muffin cup liners and spray those lightly. (Spray especially the flat area just outside the muffin indentations - these muffins tend to spread out on top.) Melt butter and Crisco together (microwave in 2-cup Pyrex measuring cup) and let cool slightly. Mix streusel ingredients together in small bowl and rub together with your fingers until it looks like small crumbs. Sift together first group of ingredients into medium bowl; set aside. Whisk eggs into cooled butter mixture until blended, then add milk to make 2 cups. Stir in vanilla extract. Pour wet mixture into dry mixture and mix well. Working quickly, whack the still-frozen bag of raspberries on the counter to separate the berries, then pour into a bowl and sprinkle with about 2 Tbsp any rice flour, tossing to coat. Then stir GENTLY into the batter. Apportion batter into muffin cups (will be rather full). Lightly sprinkle the streusel on top (start with 1 tsp each and then divvy up the remainder). Bake about 25-35 minutes, until a toothpick comes out clean. Let cool ten minutes in pan, then carefully loosen the tops where the muffins have "mushroomed", and lift out one by one to cool on rack. (These are too delicate to just invert the pan and shake!) Nutrition note: Crisco is high in trans fatty acids, and butter is high in saturated fat, neither of which is healthy to eat on a regular basis! However, the two together help give this muffin its luscious cake-like texture, and also help keep it moist for longer keeping. Consider it an occasional treat, or bake it when you have company to help eat it ---------------------------------------------------------------------- From: (SCOUT338@AOL.COM) Subject: Cinnamon Rolls and Caramel/Nut Cinnamon Rolls 2 teaspoons sugar 1/2 cup warm water (105-115 degrees) 1 package dry rapid-rise yeast 1-1/4 cups water 1/4 cup shortening 1 cup brown rice flour 2 cups white rice flour 1/4 cup sugar 3-1/2 teaspoons xanthan gum 1-1/3 cup nonfat dry milk powder (I use non-instant) 1-1/2 teasoons salt 2 large eggs Dissolve sugar in warm water. Sprinkle yeast over top. Set aside for 10 minutes until it foams up. Melt shortening in 1-1/4 cups water on stove or in microwave. Combine in bowl, remaining dry ingredients. Add yeast mixture, blend well, add shortening-water mixture, blend well. Add eggs. Mix at highest speed of mixer for 2 minutes. Pour dough into greased bowl. Let rise in warm place until doubled (approximately 30-45 mintues). Return to mixing bowl and beat 3 minutes. For Cinnamon rolls: 1/4 cup melted butter (I use a little less) 1/2 cup sugar mixed with 1-1/2 teaspoons cinnamon optional: 1/2 cup raisins plumped in hot water Pat 1/2 of dough into rectangle on a greased wax paper (approx. 12x8 inches). It's rather sticky, but put it down the best you can with a rubber spatula. Then with a pastry brush, brush on the melted butter leaving a 1/2 inch wide strip of dough bare along one of the long edges so it will be sticky enough to seal the roll. Note: as you brush on the butter, you will be able to smooth out and shaped the rectangle very easily. Sprinkle on the cinnamon/sugar mixture. Roll using the wax paper to start and guide...as for a jelly rool. Cut in slices...about an inch or more thick. Place in greased muffin tins. Let rise (around 20-30 minutes). Bake at 375 for 20 minutes. --------------------------------------- Carmel Nut Cinnamon Rolls: Follow the same recipe but before putting dough in muffin cups, divide a mixture of 1/4 cup butter, 1/2 cup brown sugar and 1 tablespoon light corn syrup that has been heated on the stove into the muffin cups, sprinkle with 1/3 cups finely chopped nuts, then place dough in cup. ---------------------------------------------------------------------- From: Laura Johnson-Kelly (lwj1@CORNELL.EDU) Subject: Pumpkin Quick Bread This is an old family favorite that has passed the gluten-free conversion with flying colors. I think that it tastes best with real pumpkin that has been boiled, but canned pumpkin works well, too. 2/3 cup butter or margarine 2 cups dark brown sugar 4 eggs 1 can (1 lb.) or 2 cups mashed squash or pumpkin 2/3 cup water or milk 2 3/4 cups rice flour 1/4 cup soy or gram flour 1/2 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. cloves 2/3 cup chopped nuts 1/3 cup golden raisins 1/3 cup raisins --Cream butter and sugar until fluffy. Add eggs, pumpkin, and water (or milk). In another bowl mix flours, baking powder, soda, salt, and spices. Add to pumpkin mix. Stir in nuts and raisins. --Pour into 2 greased 9x5" loaf pans. --Bake at 350 degrees F for one hour or until a toothpick inserted in the center of each loaf comes out clean. NOTE: smaller pans may be used, but they need a reduced baking time. Also, all regular raisins may be used instead of using 1/2 golden raisins, but the flavor is slightly different. --------------------------------------------------------------------- From: Victor J. Samuel Jr. (samuev@CWIS.UNOMAHA.EDU) Subject: Pretzel info As I said earlier, I will share Beth Hillson's recipe for pretzels using her French Bread/Pizza Mix. I purchased the 5 Lb. bag for $16.95 plus shipping ($4.75 if just ordering this one item, but I'd order lots of stuff, as they are delicious). You could probably use the 1 lb. mixes for bagels or Country French Bread if you wanted a smaller amount. The recipe book available for $1 includes Bagels, Pretzels, Quick Buttermilk Bisquits, French Bread rolls, Bread sticks,"Whole wheat bread-can use bread machine, Pizza and egg free pizza crust, coctail cheese puffs,Brioche/Challah Bread, Hamburger/hot dog Rolls,Cranberry Sticky Buns, Sugar-free Applesauce Raisin Muffins,Dilly Casserole Bread, Spinach: Brownies"-AKA Crustless Quiche, Apricot Lemon Scones, Chocolate Pudding Cake, Pie Crust, Cherry and Apple pie filling, Orange Cake,Kitchen Magic Cake---All using the mix! PRETZELS 3 cups French Bread Mix 2 Tbsp honey 1 Tbsp gluten-free yeast 2 Tbsp vegetable oil 1 tsp salt 1 lightly beaten egg 1 cup + 1 Tbsp water 1 beaten egg for glazing 1 tsp cider vinegar or 1/4 tsp ascorbic acid Combine mix, yeast, and salt. Heat water to lukewarm (110 degrees). Add vinegar, honey, oil, and egg. (Beat well to prevent egg from cooking). Add to dry ingredients and beat on low speed to combine. Mixture will be thick. Knead dough by hand or with dough hooks for 2 minutes, or until smooth. Lightly grease a large baking sheet. Sprinkle with 1/2 Tbsp cornmeal. Divide dough into 9-12 equal pieces. Knead each piece and form into pretzel twists or sticks. Set on cookie sheet and cover with oiled plastic wrap. Repeat until all pieces have been shaped. Let rise, 30-40 minutes in warm, draft-free space. Preheat oven to 425 degrees. Brush pretzels with beaten egg. Sprinkle with coarse salt and bake at 425 degrees until lightly browned (about 15 minutes). Remove, cool, and enjoy! If anyone tries them, let us know how they turn out. This mix is from : The Gluten-Free Pantry, P.O. Box 881, Glastonbury, CT 06033 Phone: 203-633-3826, Fax: 203-633-6853 They are also well known for the Chocolate Truffle Brownie Mix, and I swear by the Favorite White Bread Mix- excellent in the bread machine. The prices are not inexpensive, but part of the cost goes to Celiac Research and the quality is excellent. When you order, they will send you a catalogue, or you can call and request it before you order. They add things constantly. I am in no way associated with them, but am VERY pleased with everything from them! They have muffins and biscotti mixes, and on and on. Give them a try if you haven't already! Happy baking. ---------------------------------------------------------------------- From: JOANNE R EGGLESTON (ZEJG11A@PRODIGY.COM) Subject: Cranberry Bread This has a cake like texture! 1 1/2 C. Gourmet Mix (Bette Hageman's mixture of White rice flour, tapioca flour, and potato starch) 1/4 C. rice polish 1/4 C. potato starch 1/2 tsp. salt 3 tsp. baking powder GF 2 eggs beaten 3/4 C. orange juice 2 T. butter 1 C. sugar 1-2 C. cranberries (you decide!) 2 tsp. xanthan gum Sift together Gourmet mix, rice polish, potato starch, salt, baking powder,sugar and xanthan gum. I let my kitchen-aid mix for 2 minutes. Then add cranberries. Add beaten eggs, butter, juice. Mix well. Put batter in a greased and rice floured 9" x 5" loaf pan. Bake 375 around 40-45 minutes. Cool before serving. For those of you who want specific measurements for Gourmet Mix: 2 C. white rice flour, 2/3 C. potato starch, and 1/3 C. tapioca flour. ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Pumpkin Spice Bread 1/4 cup Oleo 1/2 cup sugar 4 eggs (or substitute) 1/2 cup milk (skim is OK) 1/4 cup Dark Molasses 2 Tbs Dark Rum 1 cup Pumpkin, cooked 1 tsp Baking powder 1 tsp Baking soda 2/3 cup Sweet rice flour 1-2/3 cup brown rice flour 1/2 tsp each, ginger, allspice, nutmeg, cloves, cinnemon Cream oleo and sugar together in bowl (or food processor), add eggs one at a time and mix till fluffy. Add milk, molasses, rum and pumpkin. Mix well. Sift all dry ingredients except spices, into a large bowl. Add spices and egg mixture and mix on med speed 2-3 minutes. Pam 3 mini loaf pans, 1 8" loaf pan or bundt pan and pour mix in. Bake 1 hr and 10 minutes for bundt or single loaf, 40 minutes for small mini loaf pans. Freezes very well wrapped tightly. ---------------------------------------------------------------------- From: Mary Courtney (mizmary@IX.NETCOM.COM) Subject: Cornbread Or Muffins (dairy-free) Here is a recipe for a protein-rich Cornbread that travels well. It is best reheated using a microwave (for soft texture) or a toaster (for crunchy). Preheat the oven or large toaster oven to 425 F. Mix together until smooth: 2 CUPS Dairyless Yogurt plain 2 Eggs or gluten-free egg substitute 3 TBS. Oil 1 TBS. Honey or Maple Syrup 1/4 CUP Masa (corn flour) or rice flour 1/2 TSP. Salt 1-1/2 TSP Baking Powder 1/2 TSP. Baking Soda Stir in: 1-1/2 to 2 CUPS Corn Meal to form a batter. Optional: 1 grated Carrot 1 bunch of sauteed green onions or chives Turn into an oiled 9X9 pan or into 12 oiled muffin tins. Bake at 425 for 25 to 30 minutes. (Muffins will take less time.) When a toothpick is inserted into the center and comes out dry, the cornbread is baked through. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: TEFF MUFFINS Bonnie Hair (BonnyBeep@AOL.COM) (YEAST-L@PSUHMC.BITNET) egg substitute - 1/4 cup teff flour 2/3 cup water main ingredients - 1 & 3/4 cups teff flour 2 tsp. baking soda 1/2 tsp. salt 1/2 cup walnuts or pecans (or whatever you tolerate) 1 & 1/3 cups water 1/2 tsp. vitamin C crystals 1/3 cup oil of your choice 2 tsp. vanilla (optional) - In a small saucepan, combine ingredients for the egg substitue, bring to a boil, stirring, simmer for 30 secs. until thick. Remove from heat. - Preheat oven to 425 degrees. Oil the muffin pan; using a sifter or strainer, sprinkle a little flour over the bottoms. (muffins stick to paper liners) - Combine in a medium bowl the 1 & 3/4 cups of flour, baking soda and salt. Whisk to blend well. Stir in the chopped nuts and set aside. - In a blender jar, combine the 1 & 1/3 cups of water, vitamin C crystals, oil, vanilla and the egg substitute. Whiz about 30 secs. Pour over the dry ingredients and quickly stir to moisten the flour (DON'T beat until smooth). Spoon into muffin cups, filling each almost full. Bake 16-18 minutes. Cool 10 minutes and remove from pan. VARIATIONS: 1.) For slightly sweet muffins, substitute from 2 Tbsp. to 1/3 cups of maple syrup for the same amount of water. 2.) To sweeten slightly without calories or blood sugar effect, add 1/4 - 1/2 tsp. of the herb, stevia, to the flour. 3.) Fold in 1/2 cup well-drained blueberries before the flour is completely moistened (may omit nuts) -- This variation is ESPECIALLY yummy if you can tolerate! These muffins also freeze well! ---------------------------------------------------------------------- From:Don Wiss (donwiss@panix.COM) Subject: Aappam - a South Indian Bread Aruna Viswadoss (av9y@poe.acc.virginia.edu) Okay Don! Here is a recipe for "Aappam" -- a South Indian sponge type bread made with rice. For about 6 aappams, soak 1 heaping cup of rice (do not use Uncle Ben's or Basmati... Jasmine is fine) Soak the rice overnight in room temp. water (3 cups). The next morning, take 1/4 cup of cooked and cooled rice, 1/3 cup of fresh grated coconut, (if not available, use the dry shredded unsweetened type) and keep ready. Grind the rice in a blender after draining most of the water (add up to half and inch of water above the rice level in the blender) until smooth. (Feel the ground mixture between your fingers and it should not feel grainy, but smooth more or less). While the motor is running, add the coconut from the lid hole, and next, add the cooked rice. Grind till smooth. Add 1/4 cup more water if needed. Add 1 teaspoon of sugar, 1/4 teaspoon of salt, and 2/3 teaspoon of yeast to this rice batter. Keep covered in a warm place (I keep it near a heating device, or turn the oven on barely warm, turn it off after 3 minutes, and place this in there.) Make sure you have stirred this mixture well before letting it ferment. It only takes about 3 to 4 hours to ferment. (Once fermented, you can keep the batter in the fridge for up to 3 or 4 days). Now it will look very airy and bubbly. Stir it gently top to bottom like folding in cream or egg whites. Heat a wok (yes, that is right) on medium high, and smear the bottom with peanut or sesame oil (use veg. oil if you like) When warm, (not smoky hot), add a ladleful of the batter, and quickly rotate the wok gently so that the batter covers an area about 8 inches in diameter. The idea is to have a pancake like thing that is thick in the center, and really thin around the edges. Cover this immediately. After 30 seconds or so, remove cover to see if it is cooked. The color would have changed from a milky white to a translucent white. Lift it off gently using a spatula. Serve immediately. Do not stack these. Place them spread out on a bamboo plate or in individual plates. Side dish for Aappam: Rich but damn tasty coconut milk curry. Fry some fennel seeds, cloves, and cardamoms on a tsp of oil. Add chopped onions, garlic, green chillies, and minced ginger. Add salt and fry well. Next, add one fresh tomato chopped (optional), some chopped mint leaves, and some boiled potatoes and/or cauliflower. Add a pinch of turmeric, and 2 cups of coconut milk. (you might mix 1 cup of coconut milk with 1 cup of plain milk). Serve separately, or pour over aappams and eat with fingers. Egg curry for Aappam: Hard boil 2 eggs. Chop half an onion, 1 large tomato, 4 green chillies, and mince some ginger and garlic together. Heat 1 tablespoon of veg. oil. Add 1/3 teaspoon cinnamon powder, 1/2 tsp turmeric, and the onions, and green chillies. Add salt, and the minced garlic and ginger. Fry till onions turn golden brown. Add 1/2 teaspoon red chilli powder (this curry is supposed to be killer hot, and I would add 1 heaped teasp usually), the tomato pieces, and fry till pulpy. Slit the eggs from top to bottom keeping it whole still so that the masala will seep in. Add eggs to gravy, add 1/3 cup water, and let it evaporate. Serve hot. Garlic sambal: Grind 3 large cloves of garlic, 1/2 tomato (optional), 10 red chillies roasted in oil or plain roasted, 2 shallots, and 10 raisins till smooth. Add some salt and sesame oil in the end. Mix well.
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