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

 

Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

MY GRANDMOTHER'S MATZOH BALLS Un-Matzoh Balls Corn Chowder Corn and Potato Chowder Corn Chowder Harvest Soups

Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

Three-layer Beef Casserole Fried Chicken (2) Shrimp Pizza Crust Polenta Recipes Polenta and Mushroom Tart Soft Polenta Firm Polenta Chicken nuggets & potatoes Linguine with basil Ssauce Baked PapardelleE with Ham and Cheese Tomatoless ideas Tomato Paste Chiliquiles Suizas Machi Paka (Fish Dinner)

Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

Cornbread Dressing for Domestic Duck Chickpea flour - Panisse and Socca Baked Plantain Loaf Cheesy Potato Casserole Potato Dumplings (for Passover) Potato Yogurt Cakes (for Passover) Hush Puppies Red Beans & Rice New Orleans Style Red Beans & Rice with Cilantro Other Recipes from Z Pegasus (2) GF Red Beans & Rice New Orleans Style GF Red Beans & Rice with Cilantro Onion, rice, and dill casserole WILLIAMSBURG Sweets Corn Flake Stuffing Turkish Rice Cornbread Stuffing Mederia Gravy for Turkey Wild Rice Stuffing Potato Goofballs Sorghum/bajra flour/corn flour rotis

Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: Suegldstn@AOL.COM Subject: MY GRANDMOTHER'S MATZOH BALLS Adapted for a gluten-free diet by Beth Hillson 2 eggs separated 3/4 teaspoon salt a few grinds of pepper 1/4 teaspoon cinnamon 1/3 cup plus 2 tablespoons finely ground blanched almonds 1/3 cup plus 1 tablespoon potato starch 1/4 cup water 2 tablespoons GF vegetable oil or chicken fat To the yolks, add salt, pepper, and cinnamon and mix Beat the whites until stiff and fold into yolks. Add the almonds and potato starch and fold in. Add the water and oil and mx. Refrigerate for 2 hours. Bring soup to a boil. Lower heat to medium. Mix matzoh ball batter lightly. Drop by tablespoonfuls into boiling soup. Return to simmer and cover. Cook 15 minutes. Serve. Makes about 15 un-matzoh balls. ---------------------------------------------------------------------- From: Lauren Komack (ljk@KOMACK.COM) Subject: Un-Matzoh Balls from Beth Hillison of the Gluten-Free Pantry 2 eggs separated 3/4 teaspoon salt a few grinds of pepper 1/4 teaspoon cinnamon 1. To the yolks, add salt, pepper, and cinnamon and mix. 1/3 cup plus 2 tablespoons finely ground blanched almonds 1/3 cup plus 1 tablespoon potato starch 1/4 cup water 2 tablespoons vegetable oil or chicket fat 2. Beat the whites until stiff and fold into yolks. Add thealmonds and potato starch and fold in. Add the water and oil and mix. Refrigerate for 2 hours. 3. Bring soup to a boil. Lower heat to medium. Mix matzoh ball batter lightly. Drop by tablespoonful into boiling soup. Return to simmer and cover. Cook 15 minutes. Serve Makes about 15 un-matzoh balls. I freeze these in the soup and they are great! As they absorb the soup, make sure that you have plenty of liquid to start with when cooking the balls. Happy eating!! ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Corn Chowder --------------------------------------- ebeatty@gate.net (Edward Beatty) Newsgroups: rec.food.cooking ---------------------------------------- Corn Chowder 4 to 5 ears corn olive oil mirepoix (leeks, onions, carrots, and celery) basil chicken stock potatoes, diced cream smoked peppers Cut corn off cob and dump into very hot olive oil. Cover and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Source: California Culinary Academy Winter Soups and Stews 10-10-92. Serves 4. --------------------------------------- Corn and Potato Chowder 1 teaspoon safflower oil 2 teaspoons dry sherry, or water 1-1/4 cups onion, finely chopped 1 cup carrot, thinly sliced 2 celery stalks, thinly sliced 1 bay leaf 2 cups red potatoes, cubed 1 cup vegetable stock 1 cup skim milk 1 cup fresh or frozen corn cayenne to taste nonfat plain yogurt for, garnish, optional In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and saute 5 minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender. Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Serves 4. --------------------------------------- Charis S. Gerbino (charis@panix.com) Newsgroups: rec.food.cooking CORN CHOWDER from "Pictorial Review Standard Cookbook - Special 1931 Edition," The Pictorial Review Comoany, New York, 1931 1/4 pound fat salt pork 1 medium-sized onion 2 cups sliced potatoes 1 No. 2 can corn 1 quart milk Salt, pepper Dice salt pork and try out. Add sliced onion and cook for five minutes, stirring often to prevent burning. Parboil potatoes for 5 minutes in boiling water to cover, add to fat and cook until tender. Add corn and scalded milk and heat to the boiling point. Season to taste with salt and pepper. Serves 10. You might want to use half and half instead of milk to make it creamier, and you could substitute something else for the salt pork flavor, maybe bacon. Fresh or frozen corn is more flavorful than canned. ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Harvest Soup 3 lbs Butternut or acorn squash 1 med onion, coarsely chopped 2 Granny Smith apple, peeled and cored 2 Carrots, peeled and coarsely chopped 1 sm Potato, peeled and cubed 4 cups Chicken stock 2 tsp curry powder 1 tsp salt 1/2 tsp White pepper Peel, seed and cube squash, reserve seeds. Place chicken stock in large pot and bring to a boil. Turn heat to medium and add squash, apple, onion and carrot. Cook till all veggies are tender. Strain mexture, reserving liquid. Puree in food processor till smooth. combine puree with the reserved liquid and place back on the stove on med. heat. Add seasonings, adjust. Let simmer for 10 minutes. If too thick, thin with apple cider or juice. Ladle into bowls, garnish with toasted seeds.
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Three-layer Beef Casserole 2 lbs ground lean beef 2 cloves garlic minced or pressed 1 large onion finely chopped 2 large cans (15 1/2 oz. each) tomato sauce 1 TBLS dried basil 1 pkg. (8-10 oz) spinach fettuccine (replace w/GF noodles) Boiling salted water 1 cup shredded Cheddar Cheese 1 large package (8oz) cream cheese at room temp. 1/2 cup each GF sour cream and milk In 10-12-inch frying pan over medium heat stir beef until crumbly and browned. Discard fat. Stir in garlic, onion, tomato sauce and basil. Cover and simmer for 30 minutes to blend flavor. Cook noodles in boiling water uncovered about 8 minutes or tender to bite. Spoon meat into 3 quart. shallow casserole or 13X9 pan. Top with noodles. Sprinkle with cheddar cheese. Whip cream cheese, GF sour cream and milk until smooth. Pour over noodle layer. If making ahead, cover and chill casserole up to one day. Bake, covered in 350 degree oven until heated through - about 40 minutes. Allow 1 hour if cold.. Serves 6-8. ---------------------------------------------------------------------- From: Thomas J Leonard (af997@DAYTON.WRIGHT.EDU) Subject: Fried Chicken Jane & Bob this fried chicken recipe works for me. Lived in Louisiana for years and a Cajun neighbor shared her recipe with me. I've adapted it to be gluten-free. Will need 3 small containers, 1 with 1 cup rice flour in it.2nd will contain buttermilk and 3rd will contain 1 cup rice flour, pinch of salt, fresh ground pepper and1-3 Tablespoons sesame seeds if you wish. Take each chicken piece and dredge in rice flour, dip in buttermilk to coat then place in flour/salt etc. mixture. Place on wire cake rack while coating rest of chicken. Fry in a small amount of oil on medium heat. Turning to brown on all sides. Fry until chicken is done. You may also fry chicken just until brown. To finish cooking, place in 350 degree oven for 10 - 20 minutes (depend on thickness of chicken piece). Chicken tenders and nuggets are great done this way. Serve at room temp. or hot w ith several dipping sauces. Delicious for picnics or finger foods for parties. You may also wish to try dredging pieces in a GF baking mix to see which adaption you like the best. GFBaking Mix: 4 cups rice flour, 1 2/3 cups potato starch flour, 2/3 cup tapioca starch. Mix all ingredients together well. Remove amount needed for the recipe. To store remaining flour mixture: refrigerate or freeze until further use. ---------------------------------------------------------------------- From: (wanderson@ASDG.ENET.DEC.COM) Subject: Fried Chicken I found an interesting way to make GF fried chicken while traveling around Louisiana. There was a product for sale called "Chick-fry" which contained only corn flour, salt, and pepper. It made great breading for fried chicken. After the box ran out, I tried to duplicate the mixture at home--with good success! I typically use 2 cups of corn flour, finer grind is better (Goya works well) 1 tbsp salt 1 tbsp pepper You can mix the seasonings stronger or weaker to your taste. Coat the chicken with egg before coating with the bread mixture. On my Southern expedition, I even discovered a restaurant which fried everything like this. They didn't use wheat on anything, so I didn't have to worry about cross-contamination. Boy, was I in heaven! ---------------------------------------------------------------------- From: MARIO W. CAPRIO (capriom@snysufaa.cc.sunysuffolk.edu) Subject: Shrimp ..5-1 lb shrimp, depending on budget 2-3 Tbl olive oil 1 cup dry white wine (Chardonnay is my favorite) 3 good size cloves of garlic 3-4 leaves fresh basil salt and pepper to taste 2-3 cups cooked rice Chop the garlic and basil and sautee in the olive oil only until the edges of the garlic are very lightly brown. Add the shrimp and cook till pink, then add the wine and simmer for 10-15 minutes. Add this sauce to the cooked rice and simmer, uncovered, until the liquid is absorbed/evaporated. (When I have more money than time I substitue cleaned and cooked shrimp from the market for my labor and reduce the shrimps' cooking time.) ---------------------------------------------------------------------- From: Karyn Walker (FWalker288@AOL.COM) Subject: Pizza Crust There are some great recipes in Bette Hagman's "The Gluten-Free Gourmet". I personally like the following recipe the best: Thick Yeast-Free Pizza Crust 1C potato starch flour 1T baking powder 1/2C cornstarch 1/2t salt 1/2C tapioca flour 2T shortening 1/2C dry milk powder 3/4C water Place the dry ingredients in a bowl and cut in the shortening.(I use butter as I cannot tolerate oils like shortening.) Pour in the water gradualy and stir until the dough clings together in a ball. Work with hands kneading the dough until smooth. Form into 2 balls. Use 1 ball on the center of a greased pan, covering it with plastic wrap, press it out into a 10-inch circle about 1/4" thick except at the edges, which should be about 1/2" thick. Fill with desired sauce and toppings. Bake in a preheated 400 oven for 20-22 minutes. I use this recipe and make 4 smaller pizzas about pie pan size and freeze them. You can also freeze them uncooked. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Polenta Recipes Here are some newsgroup posts on one of those ethnic dishes that is inherently GF (just have to watch the chicken broth in the first one): ---------------------- Tim.Alford@forsythe.stanford.edu Newsgroups: rec.food.cooking I originally saw this recipe in the S.F. Chronicle, as a review of a Cook Book.... 365 Snacks Hors D'oeuvres& Appetizers. ---------------------------------------- Polenta and Mushroom Tart Prep:20 minutes Cook:40 to 42 minutes Chill:1 hour Serves:8 Serve in wedges with forks as a starter, or cut into bit-size squares to offer as individual appetizers. 3 shallots, chopped 3/4 teaspoon salt 1 tablespoon olive oil 1/8 teaspoon freshly 1/2 lb wild or cultivated mushrooms, ground pepper thinly sliced 2 cups milk 1/4 cup medium dry sherry, like 2 cups reduced sodium Amontillado chicken broth 1 teaspoon fresh lemon juice 1 cup instant polenta or 1 tablespoon chopped parsley yellow cornmeal 1 1/2 teaspoons fresh thyme leaves or 1/2 cup grated parmesan 1/2 teaspoon dried cheese 4 tablespoons butter, cut into bits 1. In a large frying pan, cook shallots in olive oil over medium heat until softened but not browned, 1 to 2 minutes Add mushrooms and cook until mushrooms liquid is exuded and then evaporates, about 3 minutes. Add sherry and lemon juice and toss to coat. When sherry has nearly evaporated, remove from the heat. Stir in the parsley thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove mushroom mixture from heat and set aside. 2. Use a 22-inch piece of plastic wrap to line inside of a 9-inch round cake pan, letting excess plastic drape over edges. For garnish, place 1 perfect mushroom slice and a small sprig of thyme in center. 3. In medium saucepan, combine milk, chicken broth, and remaining 1/2 teaspoon salt over high heat. When mixture boils, whisk in polenta in a slow steady stream. Reduce heat to medium and cook, stirring, 5 minutes, or until polenta is thickened to consistency of hot cereal. Remove from heat and stir in parmesan cheese and butter until well blended. 4. Pour half of polenta into prepared pan, talking care not to disturb center mushroom garnish. Using your fingers or a spoon, pat into an even layer. Spread mushroom mixture over ploenta, leaving a 1/2-inch border around edges. Top with remaining polenta, pressing down gently to seal. Cover with excess plastic wrap and let cool. Refrigerate until firm, about 1 hour, or as long as 2 days. 5. Preheat oven to 400'F. Unmold polenta onto a foil or parchment lined baking sheet and discard plastic wrap. Bake until heated through and golden around edges, about 30 minutes. Cut into pie-shaped wedges and serve warm. O.K. That's the recipe....here's the deal - Cultivated mushrooms work fine - I've found that all cooking time are a bit longer... for me - Never used 22-inch plastic wrap...2 normal overlapping sheets work fine - I like more of a decoration, and use 4 or 5 slices of mushrooms to line the pan - I don't know what instant polenta is... I just go to the store and buy polenta..you can use cornmeal...final texture in less grainy, I prefer polenta - Work fast after you stir in parmesan - Using cool or cold water on your hands helps when pressing hot polenta into pan - If you leave a little more of a border when spreading the mushroom mixture, it tends to to be be a better presentation...no seam when removed from pan -------------------------------- ashbury@cris.com (Ashbury) Newsgroups: rec.food.cooking In Italy they do grind cornmeal coarser, but you can use American cornmeal with good results. It is traditionally a time consuming chore with long cooking and lots of stirring. Here's a coupla cheats from an improbably named book - Microwave Gourmet by Barbara Kafta Soft Polenta 4 cups water 3/4 cup yellow or white cornmeal 2 teaspoons kosher salt 3 tablespoons unsalted butter 1/8 teaspoon freshly ground black pepper 1/4 cup softened Gorgonzola cheese or 1/4 cup additional butter 1. Combine water, cornmeal, and salt in a 2-quart souffle dish. Cook, uncovered, at 100% for 6 minutes. Stir well, cover loosely with paper toweling, and cook for 6 minutes more, (If using a small oven, cook uncovered for 9 minutes; cover loosely and cook for 9 minutes.) 2. Remove from oven. Uncover and stir in butter, pepper, and cheese (or additional butter). Let stand for 3 minutes. Serve hot. Spicy Polenta - Use Monterey Jack or fresh goat cheese instead of Gorgonzola and add jalapeno pepper, stemmed, seeded and chopped. (serves 8) ---------------------------------------- Firm Polenta This is the one you chill slice and fry or grill. 4 cups water 1 1/4 cups yellow or white cornmeal 2 teaspoons kosher salt 4 tablespoons unsalted butter 1/8 teaspoon freshly ground black pepper 1. Combine water, cornmeal and salt in a 2-quart souffle dish. Cook, uncovered, at 100% for 12 minutes, stirring once. 2. Remove from oven, stir in 3 tablespoons of the butter, and add the pepper. Let stand for 3 minutes. 3. Lightly grease a 7" X 4" X 2" loaf pan with half the remaining butter. Pour polenta into pan and brush with the last of the butter. Let stand until cool. 4. Cover and refrigerate until chilled. To serve, slice the polenta about 1/2 inch thick and fry or grill. ---------------------------------------------------------------------- From: Denise C. May (dcruey@USE.USIT.NET) Subject: Chicken Nuggets & potatoes Remove bone, skin and fat from chicken breasts and slice into bite-size pieces. Wash in cold water and shake in a plastic bag with the following mixture. 2 parts instant potatoes 1 part potato starch salt, pepper, garlic, and Italian herbs to taste. Fry in hot peanut oil (or any good oil) until golden. ------------------ Crunchy Potatoes Peel and quarter eight medium potatoes. Melt half a stick of margarine in a bowl in microwave and stir potatoes around in it. Put one-third cup of tapioca or potato starch and one-third cup parmesan cheese in a plastic bag along with salt and pepper (lots) and shake up to mix it. Then put in the margarine covered potatoes and shake them up in the mixture. Pour it all in a Pam-sprayed casserole dish and cover and bake at 350 F for about an hour and a half or until they're browning on the edges. Variation: Leave out the Parmesan, add more potato starch and season with garlic and Oregano and chopped onions. ------------------------------------------------------------------- From: Thomas J Leonard (af997@DAYTON.WRIGHT.EDU) Subject: LINGUINE WITH BASIL SAUCE Yield: 6 servings 1 cup firmly packed fresh basil leaves Salt 3 Tablespoons Parmesan cheese, fresh grated 2 Tablespoons Romano cheese, fresh grated 3 Tablespoons pine nuts 2 cloves garlic 1/2 cup extra vergin olive oil 1 1/4 lb. linguine In blender or food processor, combine basil and salt to taste. Process until chopped. Add cheeses, pine nuts, garlic and olive oil. Process until smooth and creamy sauce forms. Add one Tablespoon of the pasta cooking water to the basil mixture and process briefly, just to blend. Drain pasta and arrange on a warm serving platter. Spoon sauce over pasta and toss well. Serve immediately. ---------------------------------------------------------------------- From: Thomas J Leonard (af997@DAYTON.WRIGHT.EDU) Subject: BAKED PAPPARDELLE WITH HAM AND CHEESE BAKED PAPPARDELLE WITH HAM AND CHEESE Yield: 6 servings 1 lb. pappardelle 8 Tablespoons unsalted butter, plus 1 Tablespoon for baking dish 3 Tablespoons rice flour 8 oz. ham (gluten-free), cut into julienne style strips 3/4 cup Parmesan cheese, fresh grated Pinch of fresh grated nutmeg Salt and fresh ground pepper to taste In heavy saucepan melt 2 Tablespoons of the butter. Add the rice flour and stir with a wooden spoon until blended. Stirring, add 1 1/4 cups of milk GRADUALLY. Continue to stir until well blended and thickened and is smooth. Add ham, mix well. Add half the Parmesan cheese and 6 Tablespoons of the butter. Season with nutmeg, salt and pepper. Stir until butter melts. Butter an 8x12-inch ovenproof dish. Drain pasta and transfer to the baking dish. Pour the white sauce over the top and toss well. Sprinkle evenly with the remaining cheese. Place dish under the broiler until top is golden. Serve immediately. Note: Any favorite herb could also be added to this basic white sauce for a different taste. ---------------------------------------------------------------------- From: Mary Courtney (mizmary@IX.NETCOM.COM) Subject: Tomatoless ideas (I'm allergic to tomatoes. What would make a good sauce for Lasagne? Denise--GF, but pastaless in TN) I can have tomatoes, but not tomato paste. Perhaps someone on the list knows about the dangers of tomato paste. Anyway, the first thing that comes to mind for a pasta sauce (besides making up Pasta Primavera) is that delicacy of delicacies: Pesto. The second thing is devising an Eggplant sauce. Pesto: I see you've already received a fine recipe for this. I have grown plots of basil, just so I could have this ambrosia on hand. One year I harvested the remainder of the basil, and made pesto without the expensive parmesan and froze it in single serving containers. When I defrosted it, I added the grated parmesan, heated it and ate it over every kind of gluten-free pasta there is. Caution: keep your apron on while eating! Eggplant sauce: The most important thing to know when you want to prepare eggplant is to give it time to (sweat). (Peeling is optional.) Cut the eggplant into lengthwise or crosswise slices, lay on paper towels, salt both sides, and cover with paper towel. Then do something else while the bitter liquid beads up on the surface of each slice. Wash of the salt and cook it (in most any fashion) until tender. Some folks soak them sliced or just slitted in salt water for a half hour instead, and gently squeeze them afterwords. With your trusty blender at your side, I advise you to experiment with eggplant. Possibilities: sauted onions, olive oil, parsley, garlic, salt, pepper, oregano, artichoke hearts, even mint... Take risks! (We celiacs need all the empowerment we can get. The kitchen is our fortress against the wheat-eating world! :-) OK, OK , I'll stop.) Study up on the greek dish, mousaka for more ideas. Bon apetit! Include your own email address after your signature for those of us with the new Microsoft Exchange mail server which comes with Windows 95. [Of course, it's flawed!] Thanks. I'll keep an eye out for a real eggplant sauce recipe. I recall seeing one somewhere in my Gourmet clippings. [I was initially appalled when my aunt sent me a Gourmet magazine subscription, but it has lots of great ideas in each issue. Just don't torture yourself with the restaurant reviews. :-) I would not recommend it to newly diagnosed celiacs, unless they were gourmands to start with.] ---------------------------------------------------------------------- From: Karen M. Davis (kmdavis@NETCOM.COM) Subject: Tomato Paste One of my favorite cookbook authors (Lorna Sass) has a recipe for tomato paste in her latest cookbook. I haven't tried it yet, but I've *never* had any of her recipes fail on me, so here it is: 1/2 c. water 3 oz. sun-dried tomatoes (dry pack) Boil water in small pot. Add tomatoes, cover, and simmer until tomatoes are soft. Lift tomatoe pieces out of liquid with slotted spoon and puree in blender, adding soaking liquid as required to adjust texture. Use immediately or refrigerate for up to 2 weeks with an olive oil film on top. Can freeze in cube quantities, tightly wrapped, for up to 4 months. Comments: No additives, no nothing. Looks easy, too. Tomatoe-less ideas: Primavera. Garlic and olive oil. Olive oil and Parmesan/Romano cheese (best when a fresh, high-grade cheese is used). Sauteed beans and greens (try sauteeing some onions and garlic in olive oil, add escarole or spinach, cook to wilt, add a can of cooked white beans, finish off with salt and fresh-ground pepper). ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Chiliquiles Suizas dutchm@wheel.ucdavis.edu (Donald Martinich) Newsgroups: rec.food.cooking If you have six or eight tortillas that are past their prime, try this recipe. 1 1/2 lb shredded cooked beef or ground beef oil or lard to brown meat 1 pint sour cream 2 onions, sliced or chopped 2 or 3 cloves garlic 1 pint peeled tomatoes, chopped coarsely 1 lb Jack cheese, shredded 3 oz mild cheddar, shredded salt and pepper 1/4 tsp each oregano and cumin 1/2 tsp ground coriander seed 6 to 8 old corn tortillas, sliced or torn into 2 inch pieces Brown meat in a fireproof pot or skillet with sliced onions, crushed garlic and spices. Layer this mix in a deep baking dish alternating with the other ingredients except the cheddar cheese. Bake 30 to 40 minutes in a 350 degree oven and top with cheddar cheese the last 10 minutes. ---------------------------------------------------------------------- From: Laura Johnson-Kelly (lwj1@CORNELL.EDU) Subject: Machi Paka (Fish Dinner) This recipe is my version of a dish that a friend of Ugandan/Indian extraction used to make. With the spices toned down, almost everyone likes it! (I cut down the red pepper and eliminate the hot peppers when I serve this to my parents, but if you like spicy food, you'll like it as is). NAJMA'S Fish Dinner (MACHI PAKA) 1 lb. mild fish 2 tomatoes, sliced 2 hot peppers, seeded and chopped 1 red bell pepper, seeded and sliced 1 can coconut milk (not the sweetened coco cream) salt to taste about 1/2 tsp. ground red pepper, or to taste 1 tsp. coriander 1/2 tsp. turmeric lots of garlic 2 tbsp. lemon juice Add all ingredients to a large skillet except for coconut milk and lemon juice. Bring to a boil, then add coconut milk and lemon juice and simmer until fish is done. Serve with rice.
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

From: Don Wiss (donwiss@panix.COM) Subject: Cornbread Dressing for Domestic Duck Chopped giblets, heart and liver 1/4 bunch shallots, or large onions 1/2 small clove garlic, sliced thin 3 C. cooked corn bread, crumbled Salt, red and black pepper 1 sprig parsley 2 T. salad oil Put oil and chopped giblets in iron skillet and fry until tender but not brown. Add shallots, garlic, pepper to taste. Fry until brown (for 10 minutes), add crumbled corn bread (cooked day before if possible), parsley. Mix and cook for 15 minutes, then cool sufficiently to stuff duck. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Chickpea flour - Panisse and Socca From: Jean-Pierre Haddad (elanjph@iaccess.za) Newsgroups: rec.food.cooking PANISSE ------- For 6 servings: 1l water 300g chickpea flour olive oil salt and pepper 1. Prepare on a table a dozen saucers slightly oiled. 2. Boil the water with very little salt and no argument at all :). Add to the water 1 teaspoon oil. Pour in the chickpea flour and with a wooden spoon continuously stir until you get a thick consistency of porridge. The cooking can be between 5 to 6 minutes. 3. Pour in each saucer a small quantity of the mixture, enough to completely fill it. 4. Within few minutes the panisse will cool and stiffen. Therefore you must work fast and with precision. The panisses can be kept in a cool place, fridge or freezer for a couple of weeks, if you can stand the temptation. 5. To complete the cooking, take them out of the saucers, cut them into long stripes like french fries 1 inch large, and deep fry them in olive oil, or normal cooking oil if olive oil seems to rich. 6. To serve, place them on a paper serviette to absorb excess of oil. Grind fresh pepper on top, sprinkle salt. 7. A light cold Rose flowery wine, such as Cote de Provence, would be the perfect accompaniment. ---------------------------------------------------------------------- From: Kirsten Klinghammer (klingham@SAGE.CC.PURDUE.EDU) Subject: Baked Plantain Loaf 3 large, very ripe plantains 2 teaspoons (10 grams) fresh shitor din {a type of chilli sambal, a spicy hot pepper sauce}; {Thai sriracha sauce will do as well} 250 grams (8 ounces) rice flour Salt to taste 60 milliliters (2 fluid ounces) corn oil {Another mildly flavored oil will do well too.} 2 teaspoons (10 grams) turmeric powder Peel the plantains, cut them into small chunks and put into a large deep mixing bowl. Mash into a thick paste with your fingers or an electric blender. If using a blender, you may need to add 30-60 milliliters (1-2 fluid ounces) of water for smoother blending. {I have used a food processor quite successfully.} Add the shitor din, rice flour, and salt and mix well. Gently heat the corn oil in a frypan and add the turmeric. Stir well, remove from the heat and blend into the plantain mixture which should be thick yet soft enough to pour. If it is too soft, add small amounts of rice flour (a teaspoonful at a time) or if it is too stiff, add small amounts of water until it reaches the described consistency. Grease a loaf tin, and pour plantain mixture into it. {I have used a pre-heated cast iron loaf pan with excellent results.} Bake in the oven on medium to low heat at 150- 180 degrees celsius (300-350 degrees fahrenheit) for one hour or until cooked and firm. When cooked, remove from the oven and allow to stand for approximately 5-10 minutes before turning it out on to a wire rack. Slice and serve with salted groundnuts (peanuts), or as an accompaniment to dishes as you wish. ** I enjoy the spiciness of this rather dense "bread", especially with good peanut butter. It also tastes very good toasted with butter on it. If you don't care for spicy food, definitely cut down on the amount of hot sauce in the recipe. If you don't care for spiciness at all, perhaps pimentos would fill in the taste in the same way but without the "heat". --------------------------------------------------------------------- From: Jim Lyles (200-2212@mcimail.com) Subject: Cheesy Potato Casserole 16 oz. GF sour cream 12-16 oz. shredded yellow cheese 1 medium-small onion, chopped 2 pkgs. GF Lipton Cup-Of-Soup: 1 stick butter, melted Cream of Chicken, reconstituted 2 lbs. thawed Ore-Ida hash browns potato chips, crumbled Preheat oven to 350 degrees. Mix sour cream, onion, butter, and soup. Add cheese, mix, then add potatoes. Spread in a large casserole dish. Crumble potato chips on top. Bake one hour uncovered. This recipe came from our Christmas Potluck dinner. --------------------------------------------------------------------- From: Jim Lyles (200-2212@mcimail.com) Subject: Potato Dumplings (for Passover) 4 potatoes, peeled 1/2 tsp. salt 1/4 cup oil 4 tbsp. potato starch 4 eggs, beaten 1 tbsp coarse salt Cook potatoes in water, covered until soft. Drain & allow to cool. Mash the potatoes with the oil, eggs, and salt, using a potato masher. Add the potato starch and refrigerate for an hour. Fill a large pot with water, add the coarse salt, and bring to a boil. Dust a work surface with some potato starch and roll out the potato mixture. Cut into small squares. Cook the dumplings in the boiling water until they float up to the surface. ---------------------------------------------------------------------- From: Jim Lyles (200-2212@mcimail.com) Subject: Potato Yogurt Cakes (for Passover) 3 potatoes 2 eggs 2 onions grated 1/2 tsp. salt 2 oz. butter 1/2 tsp. pepper 2 tbsp. chopped dill 2 cups plain GF yogurt 2 tbsp. potato starch Peel, slice, and cook the potatoes in boiling water for 20 minutes. Drain. Saute the onions in the butter until golden. Mash the potatoes and mix with all the remaining ingredients. Be sure to include the butter in which the onions were sauteed in the mixture. Grease a 12 portion muffin tin and heat in a preheated oven for five minutes. Divide the potato mixture between the 12 muffin cups and bake at 325 degrees for 45 minutes or until golden brown. Makes 12 cakes. These are good served with fish. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Hush Puppies 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: Red Beans & Rice New Orleans Style 1 ts Canola oil 3 Cloves garlic, minced 2 Onions, chopped 1 Green sweet pepper, chopped 1 Stalk celery, chopped 1 ts Dried thyme 1/2 ts Dried oregano 1/2 ts Salt 1/4 ts Crushed red chili pepper 1 c Beef OR vegetable stock 2 c Cooked red kidney beans 1/4 lb Lean ham, cubed 2 c Hot cooked brown rice Fresh parsley or cilantro Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley. Yield: 4 servings Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94 ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Red Beans & Rice with Cilantro 2 c Cooked red/blk kidney beans 2 c Cooked rice, white or brown 4 Green onions, thinly sliced 2 Stalks celery, thinly sliced 1 sm Red sweet pepper diced 1/4 c Canola oil 1/4 c Lime juice 1 tb White vinegar 1/4 c Fresh cilantro, fine chopped Or 1 tbsp. dried cilantro 1 ts Chili powder 1 ts Ground cumin 1 ts Granulated sugar 1/2 ts Salt 1/4 ts Freshly ground black pepper In salad bowl combine beans, rice, onion, celery and red sweet pepper. In jar with tight-fitting lid, shake together oil and remaining ingredients. Pour over bean mixture, toss lightly to thoroughly coat. Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally. Yeild: 8 servings Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95 Shared but not tested by Elizabeth Rodier March 1994 ISBN 0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc. and Sponsored by the Ontario Coloured Bean Growers Assoc. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Other Recipes from Z Pegasus Title: GF Red Beans & Rice New Orleans Style Yield: 4 servings 1 ts Canola oil 3 Cloves garlic, minced 2 Onions, chopped 1 Green sweet pepper, chopped 1 Stalk celery, chopped 1 ts Dried thyme 1/2 ts Dried oregano 1/2 ts Salt 1/4 ts Crushed red chili pepper 1 c Beef OR vegetable stock 2 c Cooked red kidney beans 1/4 lb Lean ham, cubed 2 c Hot cooked brown rice Fresh parsley or cilantro Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent. Stir in seasonings, pour in stock. With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley. 1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94 Title: GF Red Beans & Rice with Cilantro Yield: 8 servings 2 c Cooked red/blk kidney beans 2 c Cooked rice, white or brown 4 Green onions, thinly sliced 2 Stalks celery, thinly sliced 1 sm Red sweet pepper diced 1/4 c Canola oil 1/4 c Lime juice 1 tb White vinegar 1/4 c Fresh cilantro, fine chopped Or 1 tbsp. dried cilantro 1 ts Chili powder 1 ts Ground cumin 1 ts Granulated sugar 1/2 ts Salt 1/4 ts Freshly ground black pepper In salad bowl combine beans, rice, onion, celery and red sweet pepper. In jar with tight-fitting lid, shake together oil and remaining ingredients. Pour over bean mixture, toss lightly to thoroughly coat. Cover and refrigerate at least 3 hours or up to 3 days, stirring occasionally. 1/8 recipe = 194 calories, 1 1/2 starch + 1 1/2 fats + 1 Extra choice 7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg sodium, 279 mg potassium. Good Vitamin C, High Fibre. Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95 Shared but not tested by Elizabeth Rodier March 1994 ISBN 0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc. and Sponsored by the Ontario Coloured Bean Growers Assoc. ---------------------------------------------------------------------- From: Christine R. Childs (adanya@SELWAY.UMT.EDU) Subject: Onion, rice, and dill casserole This is a recipe from Reader's Digest Cook Now, Serve later, cookbook. It was easily adaptable to the gluten free diet, and quite good (by my non-celiac taste buds!). 1 tablespoon butter 2 medium-size onions, chopped 2 bell peppers (sweet red peppers work well) 1/4 c gluten free chicken broth 1 cup thinly sliced mushrooms 1 clove minced garlic 2 cups cooked rice (we used brown rice) 1/2 cup cottage cheese 1/2 cup grated cheddar cheese 1 egg, lightly beaten 1/3 cup grated fresh parmesan cheese 2 teaspoons dried dill weed 1/3 cup minced parsley salt and pepper to taste (1/4 teaspoon salt, 1/2 teaspoon fresh pepper) Topping: 1 tablespoon grated fresh parmesan 1 tablespoon butter 1/3 cup gluten-free bread crumbs (I used energy foods yeast free rice bread) 1. melt butter in skillet over moderate heat, add onions, bell pepper, chicken broth. Cook 10 minutes until vegetables are soft, covered. Add mushrooms and garlic, cook uncovered until the mushrooms are soft the liquid has evaporated (about 10 more minutes). Add cooked rice, mix well. 2. Preheat the oven to 375 degrees F. In a medium-size bowl, combine the cheeses, egg, dill, parsley, salt and pepper. Fold into the rice-vegtable mixture (use a large bowl!). Place mixture into a buttered 9" x 9" x 2" baking pan. 3. Topping: mix bread crumbs, parmesan, and butter until well combined. Sprinkle over the casserole. Bake uncovered, until it is set and has a golden brown crust - about 30 minutes. ---------------------------------------------------------------------- From: (njdeb@CROW.CYBERCOMM.NET) Subject: WILLIAMSBURG Sweets 3 lbs sweet potatoes 3/4 cup light brown sugar 3 Tablespoons butter or margerine 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt 1 cup milk (or milk substitute if necessary) 1 - 8 oz. can of chopped pinapple in natural juice Mini-marshmellows. Preheat oven to 400 degrees & grease 1 1/2 quart casserol dish (can spray with Pam) Cook potatoes in boiling, salted water until done. Peel & mash (I use an electric mixer). Stir in all ingredients. Pour pinapple juice accordingly (you don't want it too mushy). Cover with foil or lid and bake for 25 minutes. Uncover - put on marshmellows and bake for another 5 - 10 minutes (uncovered) - Until marshmellows are lightly brown. ---------------------------------------------------------------------- From: Roben Gerson (rgerson@WAHOO.SJSU.EDU) Subject: Corn Flake Stuffing I have been making a wonderful Thanksgiving stuffing for the past 20 years from corn flakes. The recipe is very loose, I usually make it vegetarian. Our annual guests have come to prefer it to the traditional bread stuffing I also make for those who are not gluten fee. 1-2 boxed gf corn flakes (Natures Path, small size box only or Erewhon) 2-4 cups broth, (veg, chicken, turkey, beef) 1 onion, diced 2-3 carrots, diced 1-2 celery stalks, diced opt. mushrooms, nuts, giblets, etc. Place corn flakes in a large bowl, crush with hands. Add broth to soften the flakes-without getting too mushy.(it takes a few minutes for the flakes to absorb the liquid so be patient) Sautee vegetables in a little oil (can use 2tbs water to save calories) until soft and little brown. Mix veg and other opt. ingredients with softened corn flakes. Place in baking pan (sprayed with Pam) Do not pat down, Bake at 350 until browned and a little crunchy. I stir it around 3 or 4 times while baking so it dries throughout. ---------------------------------------------------------------------- From: Fraser, Faith (FRASRF@CI.SJ.CA.US) Subject: Turkish Rice 1 cup uncooked white rice 1 cup boiling stock or water salt to taste 4 tbs butter or marjarine 2 tbs pine nuts pepper to taste 2 tbs dried currants or raisins 1/3 cup chopped onion or scallions turkey giblets sauteed in butter, marjarine, or peanut oil (optional) Melt 4 tbs butter in heavy saucepan, add nuts and rice, & saute over medium heat stirring constantly, for 10 minutes. Add salt, pepper, currants & boiling stock or water. Stir, cover, & cook over medium heat until all liquid is absorbed, about 15 minutes. Remove from heat, add onions and giblets & mix together. Use as stuffing (cook inside bird) or add more stock or water & cook about 10 more minutes until liquid is absorbed. We find that the recipe should be doubled or tripled, depending on the size of the bird. For brown rice, lengthed cooking time ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Cornbread Stuffing INGREDIENTS FOR 8 SERVINGS: Cornbread 3 cups Buttermilk 1 cup Low fat sour cream 2 cups Veggie oil 4 cups Yellow Corn Meal (good quality) 1 Tbs sugar 2 eggs 1 Tbs onion powder 2 tsp baking soda 2 tsp dry rubbed sage 1-1/2 tsp salt and pepper Stuffing 9 Tbs soft butter or marg 1 med onion, chopped 1 cup diced celery 1/2 cup parsley 1/4 cup good chicken stock INSTRUCTIONS: Well before the big day, make cornbread: In large bowl, beat with a fork, eggs, buttermilk and sour cream with oil. In a different bowl, toss all dry ingredients with hands. Stir in liquid till just mixed. Pour into a 13/9x2 pan sprayed with vegetable oil. Bake on bottom rack for 20 minutes at 425. Turn out onto a rack to cool. When cold, wrap in plastic wrap and freeze or chill till needed. Stuffing: Melt 4 Tbs butter in large skillet and saute onions for 15 min. Add 1 Tbs butter and celery and saute 10 min. Add parsley and chill in airtight container. When ready to stuff bird, bring cornbread and veggie mix to room temp., discard darn edges of bread, crumble rest into large bowl, stir in veggie mix. Melt 4Tbs butter and drizzle over, toss. Sprinkle with stock to moisten. Makes 4 quarts. ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Mederia Gravy for Turkey 4 Tbs Cornstarch 7-1/2 cups Good stock (chicken/turkey) 1/3 cup Maderia 1/4 cup Chopped fresh parsley 6 Tbs Pan drippings, fat removed 1 clove garlic, finely minced Heat drippings over head heat, slowly stir in cornstarch till golden paste forms (7 minutes). Whisk in stock slowly, add maderia and garlic. Cook 20 minutes till thick and bubbly. Mix in parsley. Keep warm and serve. Smells wonderful! Remember, don't use a wooden spoon on any sauce that you are trying to thicken. Small cracks in your spoon can carry bacteria that will prevent sauce from thickening. ---------------------------------------------------------------------- From: CAROLLEE HAYWARD (UGDT31A@PRODIGY.COM) Subject: Wild Rice Stuffing 5 cups Good chicken stock 1 cup wild rice 2 bay leaves 2 cups white rice (Uncle Ben's) 6 Tbs No-salt butter or marg 1 large onion, chopped 4 stalks celery, minced 1 garlic clove, minced 1 cup minced fresh parsley 1 cup minced green pepper 1 cup chestnuts in small pieces 1 cup currents 2 cups Granny Smith Apples 1 cup Pine nuts (toasted) 1 Tbs cinnamon 1-1/2 tsp Poultry Seasoning (Bells) Simmer wild rice in stock with bay leaves for 15 minutes, add white rice and 2 tsp salt. Simmer 30 minutes covered. Let stand for 10 minutes off heat. Melt Marg or butter in very large pan and saute onions, garlic, celery and pepers, 12 minutes, add parsley, chestnuts, apples, currents, pine nuts, spices and cooked rice. Mix well. Add more stock if too dry. Rub inside of turkey with butter and season with salt and pepper, fill loosly with stuffing. If cooking in casserole, pam dish and add a little stock if dry. This makes a ton of stuffing, I freeze what is left over (uncooked) and have it later in the year when I have turkey again. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Potato Goofballs Recipe the_bat@ix.netcom.com (Ken Kemski) Newsgroups: rec.food.cooking I have a rather interesting recipe that was gleaned from an aunt of mine many years ago . . . She called them "Goofballs," and they are as different from any potato you've eaten as fries are different from mashed which are different from potato pancakes . . . Unique . . . Grate up several potatoes on the finest grater you can obtain (my hand grater has small 1/8" or so "stars" that produce a stringless mush). Potatoes that are starchy with a good water content work best. Take a handful of the grated potato and place into a towel, and proceed to squeeze out the water until you have a paste, capable of being rolled into small (3/4" or so) balls. The amount of water you remove is *critical*. If you remove too much, the resultant balls will have a hard, dry center. It you do not remove enough water, the balls will dissolve during the boiling phase. My aunt used to think these balls could be made only at certain times of year, with certain potatoes, but I've determined the water squeeze to be the most important factor. Dice up and fry several onions in a little oil. When they are translucent and starting to brown, set them aside. Bring a large pot of water to a gentle boil, and add your first batch of squeezed & rolled balls. When they float, they are done, remove them and set aside. If they did not dissolve, cut one open and look for the white center, indicating you squeezed too hard. Use this first test to determine how much you will squeeze the remaining batches. (If they dissolved, you did not squeeze them enough). When you have squeezed, rolled, and boiled all the goofballs, take some of the starchy water you created and dump in the diced & fried onions. Cook it down a bit, and replace the cooked balls in this liquid for serving. They should be served with this starchy onion "gravy" spooned over them. The texture is like no other potato I've ever eaten. Properly done balls will be near transparent, with a "gooey" feel to them. Some salt & pepper, and this one should be a prize-winner . . . ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Sorghum/bajra flour/corn flour rotis Aruna Viswadoss (av9y@poe.acc.virginia.edu) Back home, we treat sorghum/bajraflour/corn flour etc the way we treat wheat flour while making rotis. For 4 roties, take about a heaped cup of any of the above flours, (you can mix them if you want), add 2 teaspoons of vegetable oil, 1/4 cup of milk, and the rest water (about a 1/4? add more flour if necessary). Add some salt as well, and optionally, some grated radishes, green chillies, onions [when adding vegetables, make sure to reduce the amount of water-- mix flour with salt and veggies first, then add the liquids]. Knead into a tight and firm dough. punch it, make it into a ball, beat it forcefully on a hard surface (a good time to vent your frustrations/anger :))]. When the sides of the container are free of residual flour or dough, and the dough looks smooth , smear the surface with a few drops of oil, keep covered, and allow to rest. (all this takes about 3 minutes or less). Make four balls out of the dough, dip each into dry flour, and roll it out into thin and even circles using a rolling pin. (If you have not done this before, don't worry about the shape as long as you get even surfaces. Put this on a hot ungreased (non-stick can help beginners) skillet. When you see the color lighten because of the dryness, turn it over, and repeat the same on the other side. Now is the tricky part. If you have a barbecue type grill, cook this over live coals till brown spots appear. If you do not have much time, use a paper towel balled up, and while still on the skillet, increase the heat slightly, and keep pressing the roti gently while rotating it at the same time. Cook both sides till golden brown spots appear. It should puff up completely, or in places. Remove from skillet, beat it once to let the air out, smear some ghee on it, and stack the roties till all are done. [Once trained, you can make all this in 15 minutes if you parallel process].
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