Celiac Recipes from 1996

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1996 - All rights reserved worldwide.
Disclaimer
These recipes were posted to the Celiac LISTSERV(R) during 1996. 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~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

R/St. Paddy's Pancakes Great homemade waffles/pancakes Pain Perdue

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

BAGELS - from Diane Gunmore Dilly Onion Bread Easy hot dog buns Salt-crust cornbread Corn Spoon Bread (like Chi Chi's) Rice Flour Bread El Torita's Sweet Corn Cakes Injera (Ethiopian teff bread) COMMUNION HOSTS DF/GF/Rice Free/Corn Free Crepes GF & Rice-Free Muffins/Pancakes Mock Cheez-Its Zucchini Bread Ham 'n Cheese Supper Bread Southern Corn Pone (2) 1/4 cup cornbread Toni's Pizza Shell Recipe Moist Muffins Orange-sour cream loaf Orange Tea & Banana Breads Pizza/bread/buns/tips Bread baking tips

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

Chiliquiles Suizas Crazy Crust Pizza Lasagna

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

Potato Nuggets Flour Fufu Vidalia Onion Pie Baked Butternut Squash with Apples & Maple Syrup G/f c/f Macaroni and Cheese

Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

Pumpkin Bars Hypoallergenic cookies Black Magic Cake Cinnamon Raisin or Chocolate Chip Pseudo Rice Krispie Bars Fake Twinkies Sliced Fig Snacks (Fig Newtons) Potato Flour Cake Sugar Cookies Fruit Pizza Fruit Cocktail Cake Nurnburger Lebkuchen--Traditional German Honey Cakes Lemon Pudding Cake Cherry Squares Chocolate Sour Cream Cake Apple Cranberry Crisp Double Chocolate Snack Cake Buttermilk Banana Cake Nut Bars Pumpkin Custard No-Crust Pumpkin Pie Light Apple Cobbler Macadamia Nut Torte Potato Flour Cake Crispy Chewy Millet Cookies (Rice-Free) Jon's Granola-type Bars Michael's Grammie's Chocolate Layer Cake Ice Cream Cones GingerBread Men Candy Cane Cookies Chocolate Truffles Birthday / Frosting Filling Popcorn Cake (no bake) Crispy Chocolate Cookies Whipped Shortbread Cookies Peanut Clusters

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

White sauce Rice Milk Buckwheat Gluten Intolerance Recipes from Best Foods CORN STARCH CREPES CREPE LASAGNE Pickles Recipe Conversion from Mary Kump Peanut Butter Play Dough Curry Powder Trail Mix

Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Mary Courtney (mizmary@IX.NETCOM.COM) Subject: R/St. Paddy's Pancakes I saw on a cooking show how if you put the wet pancake ingredients in a blender, you get even lighter pancakes. I remembered that while I was using the recipe on the back of Authentic Foods' Bean Flour, and when I read the part that suggests adding fruit I remembered how good the pancakes were when I put some blueberry jam in the batter, and then I remembered I had a ripe banana to use up. After putting the jam and the banana in the blender with the eggs, soy milk, and oil, and mixing it all with the dry ingredients, I got--GREEN pancake batter. So, Happy St. Patrick's Day, everybody. (Don't worry, they're brown when they're cooked.) Here's my Irish adaptation of Steve Rice's Authentic Foods recipe: (According to Steve, you may replace part of the bean flour with rice flour if you like.) Mix dry ingredients well (I sift them together into the bowl, then mix with a fork): 1 Cup Bean Flour (or substitute some Rice Flour) 1/4 teaspoon Baking Soda 2 teaspoons Baking Powder 1/2 teaspoon Salt 1/4 teaspoon Xanthan Gum Add to either dry or wet, accordingly: 1/2 teaspoon Vanilla Powder (or twice as much GF extract to liquids) 2 Tablespoons Maple Sugar (or GF sweetener of your choice) Mix wet ingredients and fruit very well in a blender, until green: 1/4 Cup Corn Oil, Safflower Oil or Melted Butter 2 Eggs or Egg Whites 1 Cup Milk, Soy Milk, or Water 1 Heaping Tablespoon Blueberries or GF Blueberry Jam/Preserves 1 Sliced Banana (Add more banana and/or berries to adjust color!) (If it's not St. Paddy's Day, just add favorite chopped fruit right before cooking. I like walnut pieces.) Time to preheat lightly oiled griddle/skillet to medium (300F). Add blender liquids to dry ingredients and mix by hand until just blended. Pour out circles of batter onto hot griddle. (Make sure the kids see how the pancakes start out being green!) Cook on first side until bubbles pop and edges look dry. Turn with a spatula and cook until second side is brown. Serve with butter, margarine, syrup or more jam and fruit. I found these sweet enough to eat plain. I heated up leftovers for 30 seconds in the microwave. ---------------------------------------------------------------------- From: "Karyn S. Friedman" (KSPEACE@AOL.COM) Subject: Great homemade waffles/pancakes In our family, the true test of any GF recipe is if the non-GF family members enjoy eating it. These pancakes are scrumptious and take 5 min to prepare from scratch in a blender: I think arrowroot is the key to good crepes & pancakes. In a blender, mix: 2 eggs 3/4 cup milk substitute (we use Darifree) 1 T. oil 1/4 tsp. salt 1/2 cup arrowroot powder 1/4 cup sugar 1 cup GF flour (we like teff or buckwheat in this recipe) Blend. Add 1 tsp. GF baking powder then blend again for only about 3 seconds. Pour batter onto hot oiled griddle. ---------------------------------------------------------------------- From: Tots to teens newsletter Subject: PAIN PERDU 2 eggs 1/2 cup granulated sugar 1 cup milk 1 tsp vanilla extract 1/2 tsp grated lemon peel 8 slices 1-inch thick day-old gluten-free bread 2 Tblsp margarine gluten-free icing sugar nutmeg In a small bowl beat eggs with granulated sugar. Stir in milk, vanilla and lemon peel. Soak bread in mixture as you would for regular French-toast. Note that it takes gluten-free bread a little longer to soak up the milk/egg mixture. In hot butter in large skillet, saute bread until golden brown on each side. Sprinkle with confectioner's sugar and nutmeg to serve. Nice with syrup or preserves. ----------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

From: Karyn S. Friedman (KSPEACE@AOL.COM) Subject: BAGELS - from Diane Gunmore. (Adaption of Bette Hagman's Yeast-rising Thick Pizza (Gluten-Free Gourmet)). 2 c. rice flour 2 c. tapioca flour 2/3 c. dry milk powder or Dairy-free powder 3 1/2 tsp. Xanthan gum 1 tsp. salt 3 Tbsp. shortening (canola oil OK) melted in 1/2 c. hot water 4 egg whites, room temp. 1 Tbsp. sugar, and 2 Tbsp. dry yeast dissolved in 1 c. warm water TOPPING: 1 beaten egg yolk mixed with 1 Tbsp. cold water sesame seeds, onion powder, garlic powder, other toppings, optional In bowl of your heavy duty mixer, blend flours, dried milk, xanthan gum & salt. With the mixer on low, pour in the hot water with shortening, blending to mix. Add the egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes. Allow to rise in the bowl about 1/2 hour. After the first rise, mix again. When dough is smooth, roll into 7" ropes, 1" thick. Form into a circle. Moisten the ends and pinch together. Let rise 10 minutes. Slide into a pot of boiling water. Boil 1 minute on each side. Place on an oiled cookie sheet. Brush top with the egg-water mixture and then sprinkle with desired topping or leave plain. Bake at 425' for 15-20 minutes. This is a sticky dough. Handle the dough with your hands in plastic bags, or place a bowl of cold water on the countertop for wetting your fingertips whenever the dough starts to stick to your fingers. Or add GF Flour mix sparingly, as necessary, to handle the dough. This entire project takes about 1.5 hours, but the results are excellent - tender & tasty, with a texture similar to a chewy soft pretzel. I suspect you could even roll it thinner & shape into pretzels, then salt. My very picky GF 2-yr-old wolfed down two whole bagels in a sitting, and non-GF family members kept sneaking tastes. This is the first result of a GF bread recipe I've tried that I've really enjoyed. --------------------------------------------------------------------------- From: Lynn (samuev@CWIS.UNOMAHA.EDU) Subject: Dilly Onion Bread (from the side of a pkg rice flour) 2 C white rice flour 1/3 C vegetable oil (optional) 1/2 C garbanzo flour 1 C yoghurt, buttermilk, or soy milk with 1 T g/f baking powder 1 tsp lemon juice 2 T minced dried onion 1 T honey 1 1/2 tsp dill weed 1/4 C water 3 egg whites Blend dry ingredients together. Mix liquids in a large bowl (except egg whites). Combine mixtures, mixing gently. Beat egg whites until frothy and fold into mixture. Pour into oiled loaf pan. Bake in preheated 350 degree oven for 40 minutes. (I have not tried this). They also list a gluten-free Ginger- bread I can post if interest is shown. --------------------------------------------------------------------------- From: Linda Blanchard (paperfan@genie.com) Subject: Easy hot dog buns This will seem too obvious to New Englanders but for those not privileged to have been raised in the land of littleneck clams and lobsters, I have a tip on an easy way to make hot dog buns (based on New England style buns, obviously). Make your most flexible bread recipe -- by that I mean bread that holds up best without crumbling. Doesn't matter if it's in your bread machine or the oven; however you usually do it. Slice the loaves down their length in equal thirds. Now slice these into slabs almost two inches thick. On the long but narrow (cut) side slice almost but not quite through, leaving about 3/4" uncut. For the ultimate in sinful pleasures, butter both sides of this homemade bun and grill as you would a grilled-cheese sandwich (empty though) before slipping the hot dog and fixings into the center cut. For years, living in places alien from that of my Massachusetts youth, I rued my inability to grill hot dog buns to give them that satisfying crisply cooked outside. Now the celiac diet has returned to me one of the pleasures of my childhood. (There is joy in NoMudville today. (g)) ------------------------------------------------------------------------ From: Elizabeth B. Frierson (elizf@PHOENIX.PRINCETON.EDU) Subject: Salt-crust cornbread Melt in an iron griddle or round baking tin (as heavy as possible) 4-6 Tbsp. margarine (if unsalted, add 1/4 tsp. salt). Keep the pan hot until the moment you pour in the batter, in a 425 degree oven. Mix together 3/4 c. cornmeal 1-1/4 c. gluten-free flour mix 1 tsp. salt 3 tsp. baking powder [optional: 1-4 Tbsp. brown or white sugar; honey will burn] Stir together 2 eggs/1 pkg eggbeaters 3/4 c. milk/water [optional: 1 tsp. vanilla] QUICKLY, add melted margarine, leaving a good Tbsp. in the pan, and put pan back in oven. Mix the wet ingredients and add to the dry ingredients and beat together with a few quick strokes. Pour into pan and bake for about 25 minutes, depending on your oven. The trick to getting a crunchy, salty crust, is keeping the pan hot and leaving that bit of oil in the pan. Some say that vanilla and sugar make this northern and not cornbread, but we like it fine either way. All the best, Elizabeth ---------------------------------------------------------------------- From: skthom@ccmail.monsanto.com ("Sheri K. Thomasson") Subject: Corn Spoon Bread (like Chi Chi's) In the month's issue of Weight Watcher's Magazine is the following recipe for "Corn Spoon Bread". The article it is adapted from Chi-Chi's Mexican Restaurant's "Sweet Corn Cake" recipe. Hope you enjoy it! Corn Spoon Bread 1 c thawed frozen corn kernels 1/2 c evaporated skimmed milk 1/3 c instant nonfat dry milk powder 3 T honey 2 t vanilla extract 1/2 t cinnamon 1/2 c + 2 T yellow cornmeal 1/2 t baking soda 1 c nonfat buttermilk 1 egg, well beaten 1 T melted margarine In small nonstick skillet, combine corn kernels, evaporated milk, milk powder, 1 T. of the honey, 1 t. of the vanilla and 1/4 t. of the cinnamon; cook over medium heat, stirring constantly, until liquid has been absorbed and kernels are lightly browned and sticky, 8-10 minutes; set aside. Preheat oven to 325; spray 1 quart baking dish with nonstick cooking spray. In small bowl, combine 2 T. cornmeal, baking soda, 1/4 t. cinnamon; set aside. In medium saucepan, bring 1 c. water to a boil; gradually add the remaining 1/2 c. cornmeal, stirring constantly to break up lumps, until all cornmeal is absorbed. Remove from heat and stir in the buttermilk, the cooked corn kernels, egg, the remaining 2 T. honey, margarine and the remaining 1 t. vanilla; beat until smooth. Add reserved cornmeal mixture and beat until just combined; pour into prepared baking dish. Bake until firm but spoonable, and lightly browned along edges, 10-15 minutes. Serve warm, using an ice cream scoop. ---------------------------------------------------------------------- From: SCOUT338@AOL.COM Subject: Rice Flour Bread 1-3/4 cups rice flour (brown or white) 1/4 cup tapioca flour 1 pkg. active dry yeast 2 tsp. xanthan gum 1-1/2 cups buttermilk 1/4 cup sugar 3 Tbsp. margarine 1 tsp. salt 2 eggs 1/2 cup instant mashed potato flakes or buds 2 tsp. cornmeal In a large mixing bowl combine 1 cup of the rice flour, tapioca flour, yeast and xanthan gum. In a medium saucepan heat and stir the buttermilk, sugar, margarine, and salt over low heat just till warm (120-130 degrees) and the margarine almost melts. Add to the flour mixture. Add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 2 minutes more. Using a wooden spoon, stir in the potato flakes or buds and the remaining 3/4 cup rice flour to make a soft dough. Cover and let rise in a warm place till double (1 to 1-1/4 hours). Lightly grease a 1-1/2 quart souffle dish or casserole or an 8x4x2-inch loaf pan. Lightly sprinkle dish or pan with cornmeal. Stir down dough and spread evenly in prepared casserole or pan. Cover and let rise till nearly double (30-45 minutes). Bake in a 375 degree oven for 35-40 minutes or till center of bread springs back when touched. If necessafy, cover bread with foil during the last 15 minutes of baking to prevent overbrowning. Remove from casserole or pan. Cool bread on a wire rack. Makes 1 loaf (16 servings) Variations: Herb bread - stir in 3/4 teaspoon crushed dried herb such as dill, basil or sage. Fruit n spice: add 3/4 teaspoon ground cardamon or cinnamon and 3/4 cup dried fruit. Orange nut: add 1-1/2 teaspoons finely shredded orange peel and 1/2 cup toasted chopped pecans or almonds. Nutrition facts per serving: 131 cal., 3 g total fat Jane Oswaks ----------------------------------------------------------------------- From: annminer@nauticom.net (Ann Miner) Subject: El Torita's Sweet Corn Cakes Serving Size : 10 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons lard 1/4 cup butter 1/2 cup masa corn flour 3 tablespoons cold water 10 ounces frozen corn kernels or 2 lg cobs kernals removed 3 tablespoons cornmeal 1/4 cup sugar 2 tablespoons whipping cream 1/4 teaspoon baking powder 1/4 teaspoon salt Place lard and butter in mixer and whip until butter softens. Continue whipping until mixture becomes fluffy and creamy. Add masa gradually and mix until thoroughly incorporated. Add water gradually, mixing thoroughly. Place corn kernels in blender and blend until coarsely chopped. Stir into masa mixture. Place cornmeal, sugar, whipping cream, baking powder and salt in lg. mixing bowl. Mix quickly. Add butter-masa mixture. Mix just until blended. Pour into 8" buttered baking pan. Cover with foil and bake at 350 degrees 40-50 mins. or until corn cake has firm texture. Allow to stand at room temperature 15 mins. before cutting. Cut into squares or use small ice cream scoop. Note: Serve with grilled poultry, meats or Mexican food. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Injera (Ethiopian teff bread) Newsgroups: rec.food.veg,rec.food.cooking Teff is the staple grain of Ethiopia. The grain yields a seed much smaller than the size of a wheat grain, but is the basis of Ethiopian traditional cookery. Teff flour is the main ingredient of the pleasantly sour pancakelike bread known as injera, which literally underlies every Ethiopian meal. To set an Ethiopian table, one lays down a circular injera on top of which the other food is arrayed, directly, without any plate. Other injeras are served on the side and torn into pieces to be used as grabbers for the food on the "tablecloth" injera. Eventually, after the meal is finished, you eat the tablecloth, a delicious repository of the juices from the food that has been resting on it. Nutrition-minded Americans have turned to teff as a source of calcium, fiber, and protein. It is also an alternative grain for people allergic to the gluten in wheat. It has an appealing, sweet, molasses-like flavor, and it boils up into a gelatinous porridge. INJERA Ingredients: 3/4 cup teff, ground fine (this may be done either in a flour mill or in a blender after moistening in 3 1/2 cups water) salt sunflower or other vegetable oil 1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is). 2. Stir in salt, a little at a time, until you can barely detect the taste. 3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat over medium heat. Then proceed as you would with a normal pancake or crepe. Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8-inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack. 4. Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool. Yields 10 to 12 injeras. ---------------------------------------------------------------------- From: larson sharon (zzlarson@ACC.WUACC.EDU) Subject: COMMUNION HOSTS After explaining my great experience with receiving communion, I offered the recipe to anyone who wanted it. I have received SO MANY REQUESTS that I have chosen to send one message back to the whole list for all who are interested. To answer some questions--(1) the reason for unleavened bread dates back to the Passover. They had to be ready to flee so they couldn't take time for the rising of bread--thus the unleavened bread that contains no yeast and this has been a tradition continued. Interesting, huh? (2) Regarding the transubstantiation requiring wheat--my priest's response was like mine--it was probably believed long ago by someone and some have taken longer to make changes that need to be made in the thinking of it all. He does not agree it needs to be wheat. He also said that the National Conference of Liturgy Directors (I think this is correct) had made a proposal to Rome for a change and also a recipe that would be GF. Isn't it great that they understand our needs? (3) My priest said the main procedure for making the communion work is "getting the host in the dish of communion hosts and the priest knowing where you are sitting or you going to the priest for distribution." I put my bread in a small paper "pill-like" container to keep it away from the hosts. The ArchBishop was very pleased about our way of working this out. Sorry this is so long--I just want to make it clear. And now for the recipe--remember, it is not "gourmet." You may be able to remake it to be even better. I have tried different ones and this has dissolved better in my mouth. It is a version of one used at our Catholic University Center several years ago. I only changed the flour. 1/2 T. sugar 1/4 C. soy flour 1/4 C. potato starch 1/4 C. brown rice flour 1/4 t. salt 1/4 t. baking powder Mix the above very well together----- Cut in: 1 T white Crisco 1/2 T. butter flavored Crisco 1 1/2 T GF honey Add in small amounts: 1/4 C. water (or a speck less) Mix well and spread in pan (I usually use a 9-inch pie pan and spread it thin--about 1/4 inch thick) Bake @ 350 degrees for 10 minutes. After it cools, I cut in pieces about 1 to 1 1/4 inches by 1/2 inch. This can be by works better for your container, etc. I cut my container down a little with the help of scotch tape (smiles!) and make it smaller so it leans up and makes it easier for the priest. For any other questions, e-mail me privately. I received some requests that made me feel very happy that I shared this. I can see that some of you will feel much better by having a way of once again receiving communion. I pray that your minister/priest will be as happy at assisting you as mine. ---------------------------------------------------------------------- From: Karyn S. Friedman (KSPEACE@AOL.COM) Subject: DF/GF/Rice Free/Corn Free Crepes My apologies to whomever wrote the corn-starch recipe - I adapted it for the allergic! These are WONDERFUL and easy. In a blender, mix: 2 eggs 3/4 cup Darifree/milk substitute 1 T. canola oil 1/4 tsp. salt 1/2 cup Arrowroot powder Spray a 6-inch skillet or crepe pan with cooking spray. Heat well over medium-high heat. Pour about 2 Tbsp. of the batter into the center of the skillet, rotating quickly to evenly coat the bottom. Cook about 30 seconds or until the edge begins to brown and pull away from the pan. Carefully turn the crepe and cook 30 seconds longer. Slide it out of the skillet onto a plate. Fill as desired, then roll. For a dessert crepe: add 1 T. sugar to batter, and sprinkle with sugar & cinnamon before rolling. ---------------------------------------------------------------------- From: Karyn S. Friedman (KSPEACE@AOL.COM) Subject: GF & Rice-Free Muffins/Pancakes Preheat oven to 400 degrees. Beat together: 1 mashed banana 2 eggs 1/4 cup oil 1/3 cup liquid (milk, water, soy milk or Darifree) In separate bowl, mix: 1/2 cup quinoa flour OR amaranth flour 1/2 cup tapioca flour 1/2 cup potato starch flour 1/3 cup sugar 1/4 t. salt 2 t. GF baking powder [1/2 tsp. cinnamon and 1/4 cup raisins, optional] Add liquid to dry mixture and combine just until mixed. Do not overmix. Bake for about 15 minutes in an oiled muffin tin, checking for doneness. I used a "muffin tops" pan so they came out wide & flat, not dry. This batter may also be used to make excellent pancakes. For a sandwich roll, cut sugar to 1 Tbsp. and add 1 tsp. xanthan gum. Let me know how they come out! Ours were delicious. ---------------------------------------------------------------------- From: The Celiac Actionline Subject: Mock Cheez-Its from Mary Lou Thomas: This is a wonderful adaptation of Bette Hagman's recipe for Cheese Sticks in The Gluten Free Gourmet, published by Henry Holt & Co. 1/2 lb. sharp Cheddar cheese 2 tbs. GF margarine or butter 1 large egg 1/2 tsp. salt 1/8 tsp. ground pepper 3/4 cup rice flour 1/4 cup potato starch flour 1 tsp. xanthan gum salt for topping Grate the cheese (approximately 2 cups). Set aside. Place butter in the bowl of a mixer and beat until creamy. Add egg, salt, and pepper. Beat until blended. Beat in the cheese a third at a time, until combined. Mix in flours and xanthan gum until well blended. Work the dough into a ball. Do not use any water to reduce stickiness. Divide dough, rolling pieces between sheets of waxed paper to form rectangle about 1/16 inch thick. Place on a baking sheet. Cut with a pastry wheel into 1-inch squares and place on greased baking sheets. Repeat with the remaining dough. Prick each cracker 2 or 3 times with a fork. Lightly salt the crackers. Bake in a preheated oven at 375 degrees for 5-6 minutes or lightly golden. Turn oven to 250 degrees and bake until crisp, approximately 30 minutes. Let cool on baking sheet. Store in an airtight container. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Zucchini Bread 3 eggs, lightly beaten 1/2 cup potato starch 1/2 cup oil 1/4 tsp. baking powder 1/2 cup applesauce 2 tsp. baking soda 2 cups grated, drained zucchini 1 tsp. xanthan gum 2 tsp. vanilla 1 tsp. salt 1 cup soy flour 1 Tbsp. cinnamon 1/2 cup white rice flour Beat eggs lightly in a large bowl. Add oil, sugar, zucchini, and vanilla. Mix well. Sift together the dry ingredients, and add them to the egg mixture. At this point you may fold in 1 cup of raisins and chopped walnuts if you wish. Bake in 3 small pans at 375 degrees F for 45 minutes. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Ham 'n Cheese Supper Bread from Vicki Lyles 1 cup GF flour mix** 1 egg 1 tsp. baking powder 1/3 cup milk 1/2 tsp. xanthan gum 1 Tbsp. salad oil 1/4 tsp. baking soda 1/4 tsp. prepared GF mustard 1/8 tsp. salt 1 cup shredded cheddar cheese 1/2 cup chopped cooked ham (about 4 ounces) 2 Tbsp. instant minced onion 1 Tbsp. sesame seed Combine the flour, baking powder, xanthan gum, baking soda, and salt and mix together well. Add the ham, onion, egg, milk, oil, mustard, and 2/3 cup of the cheese and mix well. Spread the mixture into a greased 1-quart casserole dish. Sprinkle the remaining cheese and sesame seeds on top. Bake at 350 degrees F until the top is golden brown, about 30 to 35 minutes. Serve warm. Makes 4 servings. This bread goes well with soup. Note: Wrap leftover bread in aluminum foil and refrigerate or freeze. To reheat, leave it in the foil wrapping for 10 minutes (if thawed) or 30 minutes (if frozen) at 400 degrees F. This recipe came from _Betty Crocker's Dinner for Two Cookbook_, published by Golden Press, New York, NY, in 1977. It was adapted to be gluten-free by Vicki Lyles. ---------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Southern Corn Pone Newsgroups: rec.food.cooking From: ab684@FreeNet.Carleton.CA (Walter Brown) Makes 4-6 servings. ** Wet Ingredients ** 2 cups buttermilk 1 cup boiling water 2 eggs 2 tablespoons sunflower oil 1 teaspoon liquid honey ** Dry Ingredients ** 1 cup kidney or pinto beans 1 1/2 cups corn flour 2 teaspoons baking soda 1 teaspoon ground cinnamon ** Procedure ** 1) Soak the beans overnight in lots of cold water, in the refrigerator. 2) Bring the beans to a boil and then simmer until soft, about 1 1/4 hours. 3) While the beans are cooking, use an electric mixer to thoroughly combine all the Wet Ingredients, except the boiling water, in a large bowl. The eggs should be lightly beaten first, before gradually adding the buttermilk, oil, and honey. Then thoroughly mix the remaining Dry Ingredients in a medium bowl. 4) When the beans are cooked, drain. Then add the boiling water and Dry Ingredients to the Wet, and mix well using the electric mixer. With a spatula, blend in the hot cooked beans. 5) Pour into a medium (3 litre or 3 quart) lightly oiled casserole dish. With the lid off, cook at 450F (230C) for about 40 minutes, or until the corn pone turns golden brown and pulls away from the sides of the dish. It should be moist, so don't over bake and dry the pone out. 6) Serve with a fresh tomato salad. ** Variations ** Replace 1/2 cup of corn flour with 1/2 cup of corn meal. Use a different variety of beans. Instead of mixing the beans into the batter, place them at the bottom of the dish and then pour the batter over them. ---------------------------------------------------------------------- From: Walter & Susan Owens (lwo@iadfw.net) Subject: Southern Corn Pone Sift a quart of white corn meal, add a teaspoonful of salt. Pour on enough cold water to make a mixture which will squeeze easily through the fingers. Work it to a soft dough. Mold it into oblong cakes an inch thick at the ends and a little thicker in the center. Slap them down on the pan and press them a little. These cakes they say must show the marks of the fingers. The pan must be hot and sprinkled with the bran sifted from the meal. Bake in a hot oven for about 20 minutes. (Ours were always fried in bacon grease to ensure an adequate dose of cholesterol!) Now, if you Yankees and feriners on the list would like another taste from the glory days of the South, I might try reworking a very local secret from Tennessee called, Corn Light Bread. It is steamed, white, sweet, and has a texture you've never experienced anywhere else! Its leftovers are sliced and fried in bacon grease, and the sugars in it caramelize in a most mouth-watering, artery-damaging fashion. Since it is made with buttermilk and some flour, I'll have to work on the recipe a little before I can make it g/f c/f. The South will rise again! (At least our biscuits will.) usan Owens ----------------------------------------------------------------------- From: Christine Dropik (dropi001@tc.umn.edu) Subject: 1/4 cup cornbread I call this cornbread 1/4 cup cornbread because that is almost the only measuring tool you need so it makes making it really simple... and it is wonderful! (delicious right out of the oven with maple syrup and good cold the next day too!) Dry Ingredients 1/4 c. cornstarch 1/4 c. sugar 1/4 c. baby rice cereal 1/2 c. rice flour 3/4 c. yellow cornmeal 4 tsp. baking powder 1 tsp. guar gum (xanthum gum) 1/2 tsp. salt Wet Ingredients 2 eggs, beaten 1/4 c. applesauce 1/4 c. oil 1 c. milk Mix wet ingredients and dry ingredients separately. Then mix them together. Spray round baking pan with nonstick spray, add mixture and bake at 350 for 25 min or until golden brown. ( I use a convectionaire oven which seems to bake faster.... I set it at just over 300 degrees for 25 min.) Test it with a knife too in the center...if knife comes out clean, it's done. Enjoy! ---------------------------------------------------------------------- From: Jim Lyles (lylesj@CADCAM.ATG.GMEDS.COM) Subject: Toni's Pizza Shell Recipe It's been over a year since I posted the recipe that we use, developed by Toni Richardson (a member of our support group). The key for getting the crust to cook all the way through is to bake the crust by itself for half of the time, then with the toppings for the second half. If you try to add the toppings to the raw pizza shell then the shell will be uncooked in the middle. Anyway, here is the recipe again: +---------------------------------+ | GF Sandwich Buns & Pizza Shells | +---------------------------------+ from the kitchen of Toni Richardson 2 cups rice flour 2 cups tapioca starch 1/4 cup sugar 3-1/2 tsp. xanthan gum 1-1/2 Tbsp. methylcellulose (or Clear Gel) 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. 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 (about 20-25 minutes for rapid-rise yeast). 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. Bun 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: "Andrew E. Stevenson" (103220.3030@compuserve.com) Subject: Moist Muffins It's great that your little guy is doing better. Since I know he has multiple sensitivities, like my Marina, I know firsthand how hard it is to create recipes. Here's one that seems to create moist, healthful muffins without dairy, eggs, citrus, soy, potato, or gluten: First I put 1 cup of GF flour in a bowl. (I've used all rice flour at times, but it seems to work best with 2/3 rice flour and 1/3 tapioca flour.) I blend in 1/3 cup sugar, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. xanthan gum, and 2 tsp. baking powder. (Since the Featherweight GF baking powder contains potato, I make my own--1 part baking soda, 2 parts cornstarch, 2 parts arrowroot powder.) In a separate bowl, I put 2/3 cup of a soft, mashed veggie (sweet potato, squash, and pumpkin have all worked). I add 1/3 cup applesauce, 1/3 cup oil (usually olive oil), and 1/3 cup chopped fruit, nuts, or raisins. I mush this all together, stir it into the flour mixture, and adjust the moisture by adding water or juice if it seems too dry. Then I bake the muffins at 350 for 10-20 minutes. I imagine you could also drop them onto a cookie sheet and bake them that way. I've occasionally done it in a loaf pan. ---------------------------------------------------------------------- From: Mary Guerriero (DMGUERRIE@AOL.COM) Subject: Orange-sour cream loaf 8T unsalted butter,room temp(I subst. = amounts non-fat plain yogurt 1 C gran. sugar 2 large eggs ( I subst. 4 egg whites) 1 T freshly grated orange peel 2 C g.f flour mix (B.Hagmans mix --2C white rice fl, 2/3 C pot. starch fl,1/3 C Tapioc fl) 1 t baking powder 1/2 t baking soda 1/2 t salt 1 C reduced-fat or reg. g.f. sour cream 1/2 T xanthan gum 1/2 T clear gel(or just add 1 T xanthan if you don't have cl gel) 9x5x3 inch loaf pan Heat oven to 350. Spray pan with pam Beat the butter and sugar on high speed for 5-7 min, until pale & fluffy. Scrape the sides of the bowl. Add the eggs, one at a time, beating after each. Add the orange peel. ---------------------------------------------------------------------- From: Jane Ehrenfeld (jehrenfe@LONGWOOD.LWC.EDU) Subject: Orange Tea & Banana Breads I have recently been pigging out on Orange Tea Bread and Banana Bread adapted from the Joy of Cooking. The only change I made was to substitute Bette Hagman's GF Blend for the same amount of flour called for in the recipes. I added a rounded 1/4 tsp. of xanthan gum (roughly 1/3 tsp.) as well. The texture was very bread-like on the orange bread (I prefer it so I use the smaller amount of sugar as suggested in the recipe). The banana bread comes out a little cakier and is very good with the addition of chocolate chips. I make both recipes using a 3 X 7 loaf pan (filled 2/3 full) and baking the remainder in muffin tins (the orange bread made an additional six 2" muffins, the banana bread makes less). Happy baking! ---------------------------------------------------------------------- From: Karen (kbulmer@mercury.uah.ualberta.ca) Subject: Pizz/bread/buns/ tips I use the recipe from Bette Hagmans "More from the gluten free gourmet". Single recipe makes 2 pizza crusts or 1 loaf and 12 dinner rolls or 1 loaf, 6 dinner buns and 6 hamburger buns or 2 small loaves. )for hamburger buns, or pizza crust, does it make nice ones?? I love the pizza crusts, I made four on the weekend and put a sheet of wax paper between them, put them in my cake taker (big tupperware) with a plate on top so they wouldn't bend when I froze them. Last night we had no supper planned so out come 2 pizza shells, nuked to defrost a bit. I use Campbells Italian tomato soup right out of the can for sauce, added toppings and popped in the oven for about 10 minutes and presto. Supper was done including salad (made while pizza was cooking). Remember my gluten eating husband, well he commented that I have now perfected the pizza shell and he loves it. If you want to use the pizza crusts as soon as they are made, I find that baking them for 10 minutes first then adding the toppings and baking for another 10 allows the dough to cook thru and not be soggy when done. ) How do you do your hamburger buns in what kind of pan? I use a muffin-topper pan. It's muffin size but very shallow hence the name muffin topper, you get 6 buns/pan. I use a cupcake pan for my dinner buns. )I've done the dinner rolls and they are good. I find though that the only )problem is it gets a little crusty on top,... The foil does help but once the buns, bread are stored in an airtight bag the crust is not so crusty. It's easier to slice as well. I let them cool then put in ziplock or freezer bags. Just a little info in case anyone is experiencing trouble with finding a pizza crust/hamburger buns. The one problem I am having is getting my hotdog buns to stop from spreading. I will use some of the suggestions to cut the amount of liquid, but has anyone run across a hotdog bun pan? My three year old likes hotdogs but my buns always seem to turn out more like sub buns than hotdog buns. ---------------------------------------------------------------------- From: Kathy McDermid (mcdermid@MAGELLAN.CLOUDNET.COM) Subject: Bread baking tips I have been experimenting with GF bread baking for 2 years and thought I would share these tips. ) How do you do your hamburger buns in what kind of pan? I use English muffin rings. They look like a tuna can with both ends removed. You can get them from ENER-G foods (four to a box) or by making a special order from kitchen specialty stores. 12 of them fit perfectly on a large cookie sheet. Bette Hagman's (More from the GF Gourmet) Rapid Rise French Bread recipe -I decrease the water a little - makes great buns that stay moist, even after freezing, and they travel well. It makes about 14 english muffin sized buns perfect for hamburgers. ENER-G foods - 1-800-331-5222 )The one problem I am having is getting my hotdog buns to stop from )spreading. I will use some of the suggestions to cut the amount of liquid, )but has anyone run across a hotdog bun pan? My three year old likes hotdogs )but my buns always seem to turn out more like sub buns than hotdog buns. Here again, I use the English muffin rings but I squish them so they are narrow ovals, hot dog bun shaped, before I put them on the cookie sheet. Fill them less than half full. They rise quickly and bake in 20 minutes. A tip - Since gluten free dough tends to be somewhat sticky (an understatement?) I have learned to spread out the dough with a spoon that I keep dipping into water. The dough does not stick to water like it will to grease or GF flours. ----------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: The Sprue-nik Press Subject: Chiliquiles Suizas from Vicki Lyles 1-1/2 lb. shredded cooked beef 1/8 tsp. cumin or ground beef 1 pint lowfat sour cream 2 onions, sliced or chopped 1 14.5 oz can diced tomatoes 2 or 3 cloves garlic 6 to 8 old corn tortillas, sliced salt and pepper or torn into 2-inch pieces 1/4 tsp. oregano 1 lb. co-jack cheese, shredded If using ground beef, brown it with onions, crushed garlic, and spices. If using shredded cooked beef, sauti the onions and garlic until soft, then stir in the meat and spices. In a 9" x 13" (or 8" x 12") casserole dish that has been sprayed with GF cooking spray, layer 1/2 each of the meat mixture, sour cream (drop spoonfuls on), tomatoes, tortilla pieces, and cheese. Repeat layers, making sure the top layer of cheese completely covers the tortilla pieces. Cover and bake at 350 degrees F for 30-40 minutes, removing the cover for the last 10 minutes. This recipe originally came from grape grower Frank Alviso on the Internet, and has been modified by Vicki Lyles to somewhat lower the fat content. Vicki writes, "Apologies to Dorothy Vaughan (our dietitian advisor) for the cholesterol level, but this is yummy! The original recipe called for 1/4 tsp. cumin and 1/2 tsp. ground coriander seed, if you want a spicier version." --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Crazy Crust Pizza from Joan Kulka 1 cup GF flour mix** 1 tsp. olive oil 1 egg, beaten 1-1/2 tsp. xanthan gum 1/4 to 1/2 tsp. salt GF cooking spray (such as Pam) 1/4 to 1/3 cup milk pizza sauce and toppings Mix all ingredients well. Pat out the dough in a greased 9" pizza pan. Make an edge. Spray top of dough with GF cooking spray. Bake for 10 minutes at 500 degrees F. Remove from the oven and top with pizza sauce and any other pizza toppings you want. Put it back in the oven for 7-10 minutes, or until the cheese melts. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Lasagna from Toni Richardson 1 lb. ground round 1 tsp. basil 1 cup chopped onion 1/4 tsp. pepper 3 cloves garlic, minced 4 cups low-fat cottage cheese 3 (14-ounce) cans chopped tomatoes 1/2 cup grated parmesan cheese 1 (8 ounce) can tomato sauce 1 egg white, beaten 1 (6 ounce) can tomato paste 12 cooked GF lasagna noodles 4 Tbsp. parsley, divided 2 cups shredded provolone cheese 2 tsp. oregano, dried Cook the meat, onion, and garlic in a large skillet until browned, stirring to crumble. Set aside. In a large pan combine the chopped tomatoes, tomato sauce, tomato paste, 2 Tbsp. parsley, oregano, basil, pepper, and the meat mixture. Bring it to a boil and then simmer for about 20 minutes. Remove from heat and set aside. Combine the remaining parsley, cottage cheese, parmesan cheese, and egg white in a bowl. Stir well and set aside. Spread 3/4 cup of the tomato mixture in the bottom of a 13 x 9 inch baking pan coated with cooking spray. Arrange 4 noodles over the tomato mixture; top with half of the cottage cheese mixture, 2-1/4 ckups of the tomato mixture, and 2/3 cup provolone cheese. Repeat layers, ending with noodles. Spread the remaining tomato mixture over the noodles. Cover and bake at 350 degrees F for 50 minutes. Sprinkle with the remaining provolone cheese and then bake uncovered for another 10 minutes. Remove from the oven and let stand 10 minutes before serving. Makes nine servings. Variation: To make vegetarian lasagna, substitute a 10 ounce package of frozen spinach (squeezed dry) and a cup of chopped carrots for the meat.
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

From: Denise C. May (dcruey@USE.USIT.NET) Subject: Potato Nuggets I tinker around in the kitchen a lot and this is what I've come up with lately. It would be good for hiking and camping. It can be mixed in a bowl and spooned into the skillet or use the plastic bag. 1 cup instant potato flakes (dry) 0.25 cup parmesan cheese (optional) salt, pepper, and dehydrated onion to taste 1 egg water Put the potato flakes, cheese, salt, pepper, and onion into a fairly big plastic bag and shake to mix. Add the egg and the water a little at a time and squeeze it all together until the mixture is the consistency of thick cake frosting. When it's well mixed, snip one corner off the bag-bottom (about one inch diagonally) and squeeze the potato mixture through the hole into a skillet with a little hot oil in it--about the size of Tater Tots. Brown well on all sides. I usually double this recipe for my family of four, but I have two teenagers. For camping, egg powder could be used and the dry ingredients mixed in the bag before the trip. I haven't tried it with egg replacer. Hope you enjoy! --------------------------------------------------------------------------- From: Leigh Cook (lc@MULTILINE.COM.AU) Subject: Flour Fufu Can't find a recipe for plantain *flour* - its more often made from fresh plantain. But you could try this 'flour fufu' recipe - its supposed to work for yam flour, so it probably does for plantain flour as well. flour fufu: Bring 2 1/2 cups water to the boil, reduce heat & gradually blend in 3 cups flour (eg yam or cassava). Cook (stirring to prevent lumps), until mixture is stiff. peanut soup/stew (depending on how much water...) Simmer in water or stock for ~ 40-50 minutes: ~2lb diced meat or fish (chicken is good) with one or two diced onion, plus ~1tsp cayenne or chilli powder, mixed spice & herbs to taste. Part way through, you might like to add some chopped tomatoes &/or some Okra. When the meat is thoroughly cooked, & the stock has a good flavour, add 1/2 cup of ground roasted peanuts, & simmer for another 10 minutes. Serve with fufu. (when eating, soup up the liquid by picking up a small ball of fufu & dipping it) ------------------------------------------------------------------------ From: Elizabeth B. Frierson (elizf@PHOENIX.PRINCETON.EDU) Subject: Vidalia Onion Pie Make a cracker-crumb or bread-crumb crust, and pat into a pie plate. Preheat oven to 350 degrees. Saute one large vidalia or other sweet onion in 4-8 Tbsp. margarine (thin slices of onion) until translucent. Spread across crust. Mix a custard of 2 eggs to every cup of milk to the amount necessary to fill your pie plate, w/ 1/4 tsp. salt (or to taste) and pour over the onions. Bake until set, 30-40 minutes. This makes a very sweet onion tart, and the onion flavor soaks into the bread crumbs while you mix the custard. Two recent successes in the kitchen have been the flourless souffles in Joy of Cooking, with eggbeaters instead of egg yolks, very quick; and the walnut cake/le Saint-Andre in Julia Child & Simone Beck, Mastering the Art of French Cooking, Vol. 2, with a straight substitution of Bette Hagman's gf flour mix for the 1/3 c. of wheat flour in the recipe. Their cornstarch cake, a.k.a. Le Glorieux, truly is glorious for those who like very large and intensely chocolate truffles attempting to pass as cakes. I have not given p. #'s bec. they vary by edition and hard or soft cover. All the best, Elizabeth ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Baked Butternut Squash with Apples & Maple Syrup from Mary Guerreiro 2-1/2 to 2-3/4 lbs. butternut freshly ground nutmeg (optional) squash (about 2 medium-sized) 3/4 cup pure maple syrup 2-1/4 lbs. medium sized tart 1/8 cup (1/4 stick) butter/margarine green apples 1-1/2 Tbsp. fresh lemon juice 3/4 cup dried currants (optional) Preheat the oven to 350 degrees F. Peel the squash. Quarter it lengthwise and remove the seeds. Cut crosswise into 1/4 inch thick slices until you have about 6 cups. Cook the squash in a large pot of boiling salted water, until almost tender (about 3 minutes). Drain well. Peel, quarter, and core the apples. Cut the pieces crosswise into 1/4 inch thick slices until you have about 6 cups. Combine the squash, apples, and currants in a 13" x 9" glass dish. Season generously with nutmeg, salt, and pepper. Cut the butter into pieces and combine it with the maple syrup and lemon juice in a heavy small saucepan. Whisk over low heat until the butter melts. Pour the syrup mixture over the squash mixture, coating evenly. Bake until squash and apples are very tender, stirring occasionally (about 1 hour). Let it cool for 5 minutes before serving. Makes 12 servings. (Can be made a day ahead; cover with foil and chill. Reheat in oven at 350 degrees F for about 30 minutes.) ---------------------------------------------------------------------- From: Walter & Susan Owens (lwo@iadfw.net) Subject: G/f c/f Macaroni and Cheese Boil an appropriate quantity of Ancient Harvest Quinoa Elbow Pasta. Make a roux of butter or margarine and a starch you have on hand such as potato starch flour, corn starch or tapioca flour. (For those uncomfortable with that instruction, you make a roux by mixing melted butter with a starch until it is smooth and then heating it until it wants to pull away from the sides of the dish, and then add appropriate liquid to make a "cream" sauce. I like to heat it together in the microwave for just a few seconds, stir, reheat, stir, until I'm happy with the consistency.) Add gluten-free milk substitute with small additions and reheat in microwave for about five or ten seconds between stirs to make a nice cream sauce. Add salt and more butter or margarine to taste. Then, if you are not worried about food dyes, you can add a drop of yellow food coloring to give it more of a cheddar look. Believe it or not, this quinoa pasta is already so yellow that it fools the mind into thinking of cheese. The butter gives it just enough of a dairy taste to make it quite passable. (At least my daughter thinks so!) ---------------------------------------------------------------------
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: Victor J. Samuel Jr. (samuev@CWIS.UNOMAHA.EDU) Subject: Pumpkin Bars Beat together until light and fluffy: 4 eggs 1/2 C oil + 1/2 C nonsweet applesauce 1 1/2 C sugar 1 16 oz. can pumpkin Add 1 C rice flour 2 tsp baking powder 1 tsp salt 1 1/2 tsp ea. cinnamon and nutmeg 1 tsp baking soda 1/2 to 1 C chopped nuts (walnuts or pecans) Add to pumpkin mixture and mix thoroughly. Spread batter on 15x10x1 cookie sheet (ungreased). Bake at 350 degrees in pre-heated oven for 25-30 minutes. You can frost with: (I didn't and they were good). 1 3 oz. cream cheese 1/4 C margerine, softened 2 C powdered sugar. Cut when cool and store in airtight container. Lynn --------------------------------------------------------------------- From: Karyn S. Friedman (KSPEACE@aol.com) Subject: Hypoallergenic cookies Preheat 325 degrees 1/8 cup canola oil 1 cup instant baby rice cereal (Beechnut or Earths Best, not Gerber) 2 oz. (1/2 jar) strained baby fruit (pears) 1/4 cup sugar 1 tsp. GF baking powder 1/2 tsp. GF vanilla Mix ingredients to blend, then squeeze into small balls (1"). Flatten with the oiled bottom of a drinking glass. They will not spread, so small and flat comes out the best. Bake on oiled cookie sheet for 15 minutes. These are much tastier than they look! Note: I bake on an Airbake cookie sheet for 20 minutes. Try not to overbake! Also, I like using 3/4 cup infant brown rice cereal and 1/4 cup Lundberg Hot & Creamy Amber Grain Brown Rice Cereal with molasses (Tops Int'l.) --------------------------------------------------------------------- From: MARTHA O DUNN (HFDQ29A@PRODIGY.COM) Subject: Black Magic Cake This recipe is NOT from a cook book.... my sister's great, great, in-law grandmother, deceased and no this is not a joke.... it's the truth. 1 3/4 cup white rice flour 2 cups sugar 3/4 cup cocoa 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1/2 cup oil (I use safflower) 1 cup black (brewed & cooled) coffee 2 eggs 1 tsp. vanilla 1 cup sour milk (add 1tsp. vinegar to milk and let set for 5 min.) 1 tsp. guar or xantham gum Mix dry ingredients, and liquid ingredients, combine and beat. Grease and flour 9X13 pan, bake at 350 for approx. 45 min. (I use a glass Pyrex 9X13 at 325* for 45min. I have used round layer cake pans also) Very rich... no frosting needed... I sprinkle powdered sugar on it. HINT: don't let the kids "dance" in kitchen while baking! --------------------------------------------------------------------- From: Karyn S. Friedman" (KSPEACE@AOL.COM) Subject: (Cinnamon Raisin or Chocolate Chip) Preheat oven to 350 degrees Mix: 1 egg, beaten 1/4 cup canola oil 1 4-oz jar strained baby fruit - bananas and/or pears (Beechnut or Earths Best, not Gerber) 1 tsp. GF vanilla In another bowl, mix: 1 cup instant baby brown rice cereal (Beechnut or Earths Best, not Gerber) 1/4 cup quinoa flour (or try amaranth, garbanzo, or potato starch flour) 1/4 cup brown sugar 1 tsp. GF baking powder 1/2 tsp salt Combine, then add: EITHER 3/4 tsp cinnamon and 1/4 cup white raisins OR 1/4 cup choc. chips (Tops Decadent has no dairy) and 1/4 cup chopped macadamia nuts The dough may be a bit sticky. Oil your hands slightly if necessary. Use a balled-up paper towel to spread canola oil on a cookie sheet. Do not discard. Roll dough into small balls (1"), and place on the cookie sheet. Use the oiled paper towel to flatten the dough, or use oiled fingertips. Flatter means crispier - experiment with size & shape! They will not spread, so small and flat usually comes out the best. Bake for 20-25 minutes. They will be perfect when bottoms are lightly browned. These look and taste almost exactly like the regular kind, and are worth the effort. ------------------------------------------------------------------------ From: Linda Blanchard (paperfan@GENIE.COM) Subject: Pseudo Rice Krispie Bars I checked with KRAFT about the ingredients in their marshmallows. I did not specifically ask if they were gluten free, but asked about what they were dusted with, and what the modified food starch was made from. Brandy, at 800-634-1984 said that in Kraft labeling "modified food starch" was corn starch and if it wasn't corn starch it would say so (e.g. "modified wheat starch" or "modified food starch [wheat]"). She said that from the moment they begin to solidify, their marshmallows are dusted with corn starch. Based on this, I sampled a few yesterday and had no reaction (I am a sensitive celiac). So today, I made those marshmallow rice puff bars but you can't use Rice Krispies because they have malt flavoring. I used Barbara's Brown Rice Crisps along with Nutty Rice (for crunch). The recipe is 3 Tablespoons margarine 10 ounce package of Kraft marshmallows 6 cups rice puffs (I used 4 of Barbara's and 2 of Nutty Rice) shortening to grease the pan. Melt the butter and add the marshmallows, stirring constantly over low heat until the mixture is creamy. Add the cereal, combine well and put in a greased pan. Cool, cut and eat. --------------------------------------------------------------------- From: The Celiac ActionLine Subject: Fake Twinkies This recipe from the Tampa Support Group is a wonderful treat. Forget the calories, cholesterol, and enjoy yourself. The cake also makes a wonderful strawberry shortcake. Cake 1/2 cup butter or GF margarine 1-1/2 cups granulated sugar 3 large eggs 1-1/2 tsp. GF vanilla extract 1-1/4 cups white rice flour 1/2 cup potato starch flour 1/4 cup tapioca starch flour 3-1/2 tsp. GF baking powder 2 tsp. xanthan gum 1 tsp. salt 1 cup milk Cream together the margarine and sugar. Add the eggs and vanilla, mix well. Combine in a separate bowl: rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Add the milk and dry mixture alternately to the creamed mixture. Whip until fluffy. Bake at 350 degree for 25 to 30 minutes in a sheet cake pan, 12x12x1-inch. When cool, cut into twinkie shapes. Filling 1/2 cup butter or margarine 1/2 cup Crisco 1 cup granulated sugar 3/4 cup evaporated milk 1 tsp. GF vanilla extract Mix all ingredient together. Whip on high speed until fluffy. Slice each twinkie in half and fill a couple. Refrigerate the unused filling until you are ready to indulge. Whipped cream is also an excellent filling. If you desire a filling that does not require refrigeration, the twinkie recipe in Todd Wilbur's Top Secret Recipes is excellent. ---------------------------------------------------------------------- From The Celiac ActionLine Subject: Sliced Fig Snacks (Fig Newtons) from Mary Gunn Filling 1-1/2 cups dried figs, finely chopped or ground 1/2 cup orange juice 3/4 cup water 1/3 cup sugar Combine above ingredients. Bring to a boil: reduce heat, simmer uncovered 15 minutes or until thick. Set aside to cool. Cookie Dough 1/3 cup butter or margarine, softened 2 cups plus, 3 tbs. rice flour 2/3 cups firmly packed brown sugar 3 tsp. baking powder 2 eggs 1/2 tsp. baking soda 1 tsp. vanilla 2 tsp. xanthan gum, if available Cream butter and brown sugar well with electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add well-combined dry ingredients, mixing well. Divide dough into thirds. Wrap in plastic wrap and refrigerate two or three hours. Rolls out one-third into a 16x4-inch rectangle. Place on a baking sheet. Spread 1/2 to 1/3 cup of fig mixture lengthwise in a 1-inch strip, about 1/2 inch from edge of dough. Brush water on edges; fold dough over filling and gently press edges and ends together to seal. Turn roll over so sealed edge is on bottom. Repeat with remaining dough and filling. Bake at 350 degrees for 17 minutes or until lightly browned. Cool. Slice crosswise into 1/4 inch slices. Yield about 4 1/2 dozen. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Potato Flour Cake from Joan Kulka 4 eggs, separated 1/2 lemon, rind and juice 1 cup sugar 1 tsp. GF baking powder 1/2 cup potato flour Heat oven to 350 degrees. Beat egg yolks. Add sugar, grated lemon rind, and juice; continue beating. Add beaten egg whites. Beat until stiff enough to hold up in peaks but not dry. Fold in flour and baking powder. Bake in a tube pan with greased bottom and tube for 30 minutes. Hang on a bottle to cool. Note #1: You can substitute 1/4 tsp. lemon flavor and a tbsp. of reconstituted lemon juice for the lemon. Note #2: For a chocolate cake, omit lemon, rind and juice, and add 2 tbsp. cocoa. Mix this with 2 tbsp. hot water. Stir and cool. Add 1 tsp. GF vanilla. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Sugar Cookies from Joan Kulka 1 stick margarine/butter, 2-1/4 cups GF flour mix** room temperature 1/2 cup rice flour 1/2 cup white sugar 1/2 tsp. baking soda 1/2 cup powdered sugar 1/2 tsp. cream of tartar 1/2 cup oil 1/2 tsp. vanilla, rum, or other 1 egg GF flavoring In electric mixer bowl, mix margarine and sugars until creamed. Add oil and egg. Beat in flour, baking soda, and cream of tartar in about four batches. Add flavoring, mix until well blended. Chill one hour. Roll dough into one inch balls. Place them one inch apart on ungreased cookie sheets. Flattened balls with a meat tenderizer dipped in sugar, to about half their original height. Bake at 350 degrees for 8-10 minutes or until light brown. Yields about 4 dozen cookies. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Fruit Pizza 3 cups cold, cooked Riceland Plump and Tender medium grain rice 2 egg whites 1/4 cup sugar 8 oz. light processed cream cheese spread 1/2 tsp. GF vanilla 1/3 cup sugar 2-3 cups fresh fruit (sliced strawberries, kiwi fruit, oranges, or blueberries) 1/4 cup apricot preserves 1 tbsp. water Heat oven to 350 degrees. Spray a 12 inch pizza pan with non-stick cooking spray. In a large bowl, combine rice, egg whites, and 1/4 cup sugar; mix well. Press into prepared pizza pan. Bake at 350 degrees for 10-15 minutes or until set. Cool completely. In a small bowl, beat cream cheese, 1/3 cup sugar, and vanilla until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. In a small saucepan, heat preserves and water over low heat until melted. Strain; cool. Brush over fruit. Refrigerate at least one hour before serving. Makes 12 servings. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Fruit Cocktail Cake 1 cup sugar 1 tsp. xanthan gum 1 tsp. salt 1 tsp. baking soda 1 large can fruit cocktail, 1 beaten egg, or 2 egg whites juice & all 1 cup brown sugar 1-3/4 cup GF flour mix** 1/2 cup chopped nuts With a rubber spatula, mix all ingredients except the brown sugar and nuts in a large bowl. Pour the mixture into a greased 9 x 13 inch cake pan. Sprinkle brown sugar and nuts over top. Bake at 350 degrees (in a preheated oven) for 45-50 minutes. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Nurnburger Lebkuchen from Toni Richardson (Traditional German Honey Cakes ) 1 cup honey 1 tsp. cinnamon 3/4 cup brown sugar, packed 1 tsp. cloves 2 eggs 1/2 tsp. allspice 1 tbsp. lemon juice 1/2 tsp. nutmeg 1 tbsp grated lemon rind 2/3 cup finely-cut candied fruit 2-3/4 cups GF flour mix** 2/3 cup chopped nuts 1 tsp. xanthan gum additional lemon juice 1/2 tsp. baking soda powdered sugar Bring honey to a boil; cool. Stir in brown sugar, eggs, 1 tbsp. lemon juice, and lemon rind. Stir flour, xanthan gum, baking soda, and spices together very well, and then blend into the honey mixture. Mix in the fruits and nuts. Spray and lightly flour two jelly roll pans. If you have only one pan, use half of the dough and refrigerate the remaining dough for later. By hand press the dough into each pan evenly to the edges. The dough is sticky, so flour your hands as needed. Mix a few tablespoons of lemon juice with enough powdered sugar to form a soft icing. Bake at 350-375 degrees F for 10-12 minutes, or until a light touch leaves no imprint. Brush while still hot with the lemon icing; it will melt, leaving a light glaze. Cool, cut into bars, and store in air-tight containers or on paper plates in Zip-Loc bags. These freeze very well and improve in flavor as they stand. This recipe came from . It can be found in our new cookbook, _No More Gluten, Sprue, & You!_, published February 1995. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Lemon Pudding Cake from Vicki Lyles 1-1/2 cups sugar 6 tbsp. lemon juice (fresh is best) 1/2 cup GF flour mix** 1-1/2 tbsp. lemon zest, or 1/4 to 1/2 1/2 tsp. GF baking powder tsp. lemon oil, according to taste 1/4 tsp. salt 1-1/2 cups skim milk 3 eggs, separated Whisk together 1 cup of the sugar with the flour, baking powder, and salt. In a separate bowl, beat the egg yolks, lemon juice, lemon zest or oil, and milk. Combine the two mixtures, stirring until smooth. In another bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until smooth and glossy but not ultra-stiff. Fold the egg whites into the lemon mixture. Pour the batter into a greased 8" by 8" or 9" round pan. Set this pan in a larger pan filled one inch deep with hot water, and place it in an oven preheated to 325 degrees F. Bake for 40 to 45 minutes, or until the top layer is set. Remove the cake from the pan of hot water, and set it on a wire rack to cool. It will sink a bit as it cools. Wait 30 minutes before serving; this allows the sauce to thicken a bit. Refrigerate the cake if you are planning to hold it overnight or longer. This recipe originally came from *The Baking Sheet*, May-June 1995, pg. 5, and was adapted to be gluten free by Vicki Lyles. *The Baking Sheet* is published eight times a year by the distributors of King Arthur Flour. Subscriptions are $20. For more information, call (800) 826- 6836 or write to The Baker's Catalogue, PO Box 876, Norwich, VT 05055. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Cherry Squares 2 sticks butter 1 tsp. GF vanilla 4 eggs 1/2 tsp. xanthan gum 1-1/2 cups sugar 1 large can cherry (or blueberry, peach, 2 cups GF flour mix** etc.) GF pie filling Cream together the butter, eggs, and sugar. Add in the flour, vanilla, and xanthan gum. Spread on a well greased, floured jelly roll pan. Spread the pie filling over the top and bake at 350 degrees F for 35-40 minutes. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Chocolate Sour Cream Cake from Vicki Lyles 4 oz. unsweetened chocolate 1-1/2 cups GF flour mix** 3/4 cup lowfat sour cream 2 cups sugar 1/4 cup shortening 1-1/4 tsp. baking soda 1 cup water 1 tsp. baking powder 4 eggs, separated 1 tsp. salt 1 tsp. vanilla 1 tsp. xanthan gum Heat the oven to 350 degrees F. Grease and line with waxed paper or parchment the bottoms of two 9 inch round pans. Melt the chocolate. Let cool. In a large bowl, combine the sour cream, shortening, water, egg yolks, vanilla, and melted chocolate. Blend well. Sift dry ingredients three times and add to the liquid mixture. Beat 3 minutes at medium speed. With clean beaters, beat egg whites until stiff but not dry. Fold into batter, mixing gently but thoroughly. Pour into pans. Bake for 30-40 minutes. Test with a toothpick. Cool ten minutes in the pans, and then remove. Carefully remove the waxed paper or parchment. Cool completely, and frost as desired. Store in the refrigerator. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Apple Cranberry Crisp from Carollee Hayward 3 lb. red delicious apples, 1 tsp. quick tapioca peeled & diced 1 cup crushed GF cereal 12 oz. whole cranberries 1/4 cup brown sugar 1/3 cup sugar 1/4 cup margarine 2 tsp. cinnamon 1 tsp. cinnamon 1 tsp. allspice 1/4 tsp. nutmeg 1 tbsp. of a GF liqueur 1/4 cup finely chopped nuts 2 tsp. cornstarch Rub a little margarine in an 8 inch square baking dish. Bring apples, cranberries, sugar, and first set of spices to a boil in a heavy saucepan; stir for 5 minutes. Mix liqueur, tapioca, and cornstarch together; stir into fruit mixture. Reduce heat and simmer 2 minutes until thick. Pour the thickened mixture into the baking dish. In a small no-stick fry pan, melt the margarine. Stir in the crushed cereal and second set of spices, stirring until just crumbly. Sprinkle the cereal mixture over the fruit mixture. Top with chopped nuts. Bake at 350 degrees F for 20 minutes. Top with GF frozen vanilla yogurt. This can be doubled and put in an 8 x 13 inch pan. It keeps well and reheats easily. ---------------------------------------------------------------------- From: The Sprue-nik Press Subject: Double Chocolate Snack Cake 1-2/3 cups GF flour mix** 1 cup water 1 cup packed light brown sugar 1/3 cup GF vegetable oil 1/4 cup GF cocoa (or applesauce) 1 tsp. baking soda 1 tsp. GF vinegar 1/4 tsp. salt 3/4 tsp. GF vanilla 1 tsp xanthan gum 1/2 cup semi-sweet chocolate morsels Heat oven to 350 degrees F. Grease and flour (using a GF flour) an 8 inch square baking pan. In a small bowl combine the flour, sugar, cocoa, baking soda, salt, and xanthan gum. Add water, vinegar, oil (or applesauce), and vanilla; beat with a spoon or wire whisk until smooth. Pour the batter into the prepared baking pan. Sprinkle the chocolate morsels on top. Bake 35- 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Makes 6-8 servings. -------------------------------------------------------------------- From: The Sprue-nik Press Subject: Buttermilk Banana Cake from Vicki Lyles. Cake Creamy Nut Filling 3/4 cup shortening 1/2 cup sugar 1-1/2 cups sugar 2 Tbsp. GF flour mix** 3 eggs 1/2 cup cream 1 cup mashed bananas 2 Tbsp. butter 1/2 tsp. salt 1/2 cup chopped pecans 2 cups GF flour mix** 1/4 tsp. salt 1-1/2 tsp. baking powder 1 tsp. vanilla 1 tsp baking soda 1 tsp xanthan gum Frosting 1/2 cup buttermilk 1 tsp. vanilla 1/2 cup butter, softened 1/2 cup chopped pecans 1/2 tsp. vanilla extract 1 cup flaked coconut (optional) 1/2 tsp. coconut extract 3 Tbsp. milk or cream 2 cups sifted confectioner's sugar Cake: Cream together shortening and sugar. Add eggs and bananas. Beat for 2 minutes. Add dry ingredients, buttermilk, and vanilla. Beat for 2 minutes. Stir in nuts. Place in 2 greased and (GF) floured 9-inch round pans. Optionally sprinkle 1/2 cup coconut on each layer. Bake at 375 degrees F for 25-30 minutes. Cool. Place a layer upside down on a cake plate. Spread the filling (see below) on it. Put the other layer on top. Frost (see below). Filling: Place sugar, flour mix, cream, and butter in a heavy saucepan. Cook until thick. Add pecans, salt, and vanilla. Cool. Frosting: Cream together butter, extracts, and milk/cream until fluffy. Gradually add the confectioner's sugar. This recipe originally came from Sally Sibthorpe of Rochester Hills, Michigan. Sally won first prize with it in the Softasilk Championship Cake contest. It was adapted to be gluten-free by Vicki Lyles. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Nut Bars 1 egg 1 cup chunky peanut butter 1/2 cup sugar 1 tsp. vanilla Beat egg and sugar until light and fluffy. Add peanut butter and vanilla, and mix well. Put the mixture in an 8" x 8" x 2" pan sprayed with non-stick cooking spray. Bake 25-30 minutes at 350 degrees F. Cool and cut into squares. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Pumpkin Custard from Judy Hafner 1/2 tsp. butter (for custard cups) 2 Tbsp. honey 1/2 cup heavy cream 1 Tbsp. sugar 1/2 cup half & half 1/2 tsp. cinnamon 2 eggs, lightly beaten 1/4 tsp. nutmeg 1 egg white, lightly beaten 1/4 tsp. allspice 1/2 cup pumpkin puree, canned or fresh Preheat the oven to 325 degrees F and butter four custard cups. Heat heavy cream with half & half in a small heavy saucepan over medium heat until very hot but not boiling. Remove from heat and gradually whisk the cream mixture into the beaten eggs and egg white in a medium bowl. Whisk in the pumpkin puree, honey, sugar, and spices. Strain if necessary, and divide evenly among the custard cups. Put the custard cups into a large cake or roasting pan. Fill the pan with enough boiling water to reach halfway up the sides of the custard cups. Bake until the custard sets, about 45 minutes. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: No-Crust Pumpkin Pie 2 egg whites, slightly beaten 1 can (4 ounces) Pet light 1/2 cup sugar evaporated skim milk 16 ounces plain pumpkin GF cooking spray (such as Pam) 1/2 tsp. salt nonfat dairy topping (optional) 1 Tbsp GF pumpkin pie spice Place the egg whites in a large mixing bowl. Stir in the sugar, pumpkin, salt, and pumpkin pie spice. Slowly mix in the evaporated skim milk in a steady stream. Spray a 9-inch pie plate with GF cooking spray. Pour the mixture into the pie plate. Bake for 15 minutes at 425 degrees F. Reduce the heat to 350 degrees F and continue baking for another 40 to 50 minutes. Let cool slightly. Serve it with a dollop of dairy topping, if desired. This recipe came from _The Detroit Free Press_, Oct. 24, 1995. -------------------------------------------------------------------- From: The Sprue-nik Press Subject: Light Apple Cobbler from Mary Guerriero GF cooking spray (such as Pam) 1 cup GF flour mix** 6 cups apples, peeled & chopped 1/2 cup sugar 1/2 cup brown sugar, packed 1 tsp. baking powder 1 Tbsp. cornstarch 1 egg, beaten (or 2 egg whites) 1-1/2 tsp. cinnamon 1/2 tsp. vanilla 1/4 tsp. nutmeg 2 Tbsp oil (or applesauce) Spray a 9 inch baking dish with cooking spray. In a medium bowl, mix apples with brown sugar, cornstarch, cinnamon, and nutmeg. Place this mixture in the baking dish. Combine the flour, sugar, and baking powder. Add the egg and vanilla, stirring until well distributed. Dribble in the oil (or applesauce) and mix with a spoon until crumbly. Put this flour mixture on top of the apples and lightly press it into the apples. Bake uncovered at 350 degrees F for 40 minutes. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Macadamia Nut Torte from Joan Kulka 5-7 ounces macadamia (or other) nuts 6 large eggs, separated 1/2 cup potato starch 1 cup sugar 1 tsp. baking powder 1 tsp. vanilla Preheat the oven to 350 degrees F. Chop the nuts finely. Mix in the potato starch and baking powder. Set aside. Beat egg yolks and sugar until pale yellow. Set aside. Beat egg whites until siff peaks form. Fold the yolk mixture in with the egg whites. Sprinkle the nut mixture on top and fold it in. Fold in the vanilla. Pour the mixture into an ungreased tube pan. Bake for 35-40 minutes. Invert the pan on a bottle to cool. Cover with plastic wrap until ready to serve. Dust the cake with powdered sugar. --------------------------------------------------------------------- From: The Sprue-nik Press Subject: Potato Flour Cake from Joan Kulka 4 eggs, separated 1/2 cup potato flour or starch 1 cup sugar 1 tsp. GF baking powder 1/2 grated lemon rind and juice Preheat the oven to 350 degrees F. Beat the egg yolks. Add the sugar, then the lemon rind and juice; continue beating until smooth. Set aside. Beat egg whites until stiff enough to hold up in peaks, but not dry. Fold the egg whites into the egg yolk mixture. Fold in the potato flour and baking powder. Bake in a tube pan with a greased bottom for 30 minutes, or until golden brown. Invert the pan on a bottle to cool. You can substitute 1/4 tsp. lemon flavor and 1 Tbsp. lemon juice for the fresh lemon. --------------------------------------------------------------------- From: "Karyn S. Friedman" (KSPEACE@AOL.COM) Subject: Crispy Chewy Millet Cookies (Rice-Free) Preheat oven to 350 In a mixing bowl, whisk together: 1 egg 1 TBSP. canola oil 1/4 t. salt 1/2 t. GF baking powder 1/2 t. GF vanilla 1/2 cup sugar 1/4 cup potato starch flour 1/2 tsp cinnamon (optional) Add 3 cups puffed millet, and stir to coat. Using a plastic sandwich bag as a mitten, WELL-GREASE a non-stick cookie sheet with any tolerated margarine. Drop batter by spoonfuls onto sheet, leaving 2" between them - THEY WILL SPREAD. Bake for 7-8 minutes. Watch carefully as they bake! Cookies are ready when they are golden brown but before edges burn. They will look like bakery "lace" cookies when done. REMOVE IMMEDIATELY with a spatula and transfer to a cooling rack ---------------------------------------------------------------------- From: Tots to Teen Newsletter Subject: Jon's Granola-type Bars I made these for Michael's lunches and they proved to be very popular. The recipe is from Jon Lawson, Kelowna Chapter. 1/2 cup peanut butter 1/2 cup brown sugar 1/2 cup corn syrup 2.5 cups puffed rice 1/2 cup peanuts 1/2 cup raisins 1/4 cup chocolate chips Heat peanut butter, sugar and corn syrup in a large bowl in the microwave on High for 2 minutes. Stir and add peanuts, raisins, puffed rice and chocolate chips. Press into plastic wrap lined 8" square pan. Cool. Cut into 10 bars. Wrap in plastic wrap, ready for lunches or a quick snack. ---------------------------------------------------------------------- From: Tots to Teen newsletter Subject: Michael's Grammie's Chocolate Layer CakeSubject: Ice Cream Cones (makes 6-8 cones) heavy duty foil 1 large egg 1/4 cup sugar 2 Tblsp oil dash of salt 1/4 cup water 1 tsp GF vanilla 1/4 cup corn starch To Make Cone Forms: Cut foil into 9"x9" squares. Fold diagonally to make double triangles. Smooth. Using the center of each triangles' folded edge as the point of the cone, start to roll the foil into cone-shaped forms. To Make Batter: Beat egg slightly. Continue beating and add sugar, oil and salt until batter is thick and light colored. Set aside. Combine water, vanilla and corn starch until smooth. Stir into the egg mixture. Have a large, flat surface covered with wax paper ready. Lightly grease a griddle, large skillet or electric fry pan. Heat until a drop of water will bounce around when dropped on the pan. Spoon the batter into the pan. Tilt the pan back and forth to make a very thin pancake about 4" in diameter. Cook at low heat until it is firm enough to dislodge in one piece. Turn over. It is not necessary to brown the pancake as long as it is cooked until firm. Using a fork to help handle the hot pancake, roll onto the prepared foil form until a cone is formed. Set aside with the loose end down on a wire rack. Do not remove the foil form. When all the batter has been made into cones, place into an oven at 250 degrees for 45-90 minutes to dry out and brown slightly. When thoroughly crisped remove from oven and store in an airtight contain in the refrigerator or freezer. Getting the pancakes to dislodge in one piece is sometimes difficult but by the time you are finished with the batter you will have mastered the technique. The broken pancakes can be dried out and used as pieces in a bowl of ice cream. When rolling onto forms be sure the point is tightly wrapped or folded so the ice cream doesn't drip out. ---------------------------------------------------------------------- From: Tots to Teens newsletter Subject: GINGERBREAD MEN 3/4 cup shortening 3/4 cup sugar 3/4 cup molasses 3 level tsps baking soda in molasses and beat until foamy 2 eggs 2 Tbl spoons warm water 3 cups white rice flour or your favourite gf flour mixture 2 tsps ginger 2 tsp cream of tartar salt Mix together. Let sit overnight in the refrigerator. Roll out, cut into shapes and bake at 400 degrees. (About 10 minutes, depending on your oven and how thick you roll the cookies.) Adapted from an OLD Barbour's Cookbook recipe ---------------------------------------------------------------------- From: Tots to Teen neewsletter Subject: Candy Cane Cookies 1 c butter 1 c gluten-free icing sugar 1 egg 1 tsp almond flavouring 1 tsp vanilla flavouring 1/4 tsp peppermint flavouring 2c white rice flour 1/2 c soya flour 2 tsp baking powder salt 1 envelope unflavoured gelatin 1/4 tsp red food colouring Preheat oven to 350 degrees. Mix first six ingredients together well. Add sifted flours, baking powder, salt and gelatin. Mix well. Divide dough into two equal portions, adding red food colouring to one half. Roll 1 tsp of each colour of dough into 5 inch ropes. Lay side by side, pinch ends together and twist to form a spiral. Lay on ungreased cookie sheet in cane shape. Bake until golden (about 10 minutes). ---------------------------------------------------------------------- From: Tots to Teen newsletter Subject: Chocolate Truffles 3-175 g packages of semi-sweet chocolate chips 1 can sweetened condensed milk 1 Tbsp vanilla Coatings (flaked coconut, chocolate sprinkles, cocoa powder, gluten-free icing sugar) Melt chocolate chips with condensed milk. Remove from heat and stir in vanilla. Chill 2 hours or until firm. Shape into balls and role in coatings. Chill 1 hour. Store covered at room temperature. ---------------------------------------------------------------------- From: Tots to Teens newsletter Subject: Birthday Frosting / Filling 2 1/2 Tbsp. white rice flour 1/2 cup milk Cook on top of stove until thick, stirring constantly to keep from burning. Cool. Add: 1/2 cup white sugar 1/2 cup shortening salt 1/2 tsp vanilla Beat until fluffy. Fill cake with half the mixture (you may add nuts or coconut to this half). Add 1 cup of gluten-free icing sugar to remaining half, beat until smooth and frost cake. OR After beating until fluffy, add 2 or more cups of icing sugar, beat until smooth and frost cake. ---------------------------------------------------------------------- From: Tots to teens newsletter Subject: Popcorn Cake (no bake) 5 quarts popped popcorn (10 cups) 1 small bag GF gumdrops cut up (1 cup) 1/2 cup margarine 1/2 oil 1 bag marshmallows Mix together oil, margarine and marshmallow, like you would make rice crispy squares. Add gum drops and popcorn then put all into a lightly grease pan. Option: Add 1 cup peanuts and/or 1 cup M&Ms instead of the gum drops. ---------------------------------------------------------------------- From: Tots to Teens newsletter Subject: Crispy Chocolate Cookies 1 cup margarine 1/2 cup brown sugar 1 tsp vanilla 1 1/4 cup your favorite GF flour mix 1/2 tsp cinnamon 1/4 tsp xantham gum or 1 package unflavored gelatin (optional but they will stay together better) 2 cups GF crispy rice cereal 1 small package GF chocolate chips Cream margarine and brown sugar. Add vanilla, flour, cinnamon and xantham gum and mix well. Stir in cereal and chocolate chips. Drop on cookie sheet and bake at 350 degrees for 10-15 minutes or until edges brown. Cherries may be added for Christmas variation. ---------------------------------------------------------------------- From: Tots to Teens newsletter From: Whipped Shortbread Cookies 1 cup butter or margarine 1/2 cup icing sugar 1 cup white rice flour 1/4 cup tapioca starch 1/4 cup potato starch 1/4 tsp xantham gum Beat all ingredients in a large bowl for 10 minutes. Form into small balls, press down. Bake at 350 degrees till edges begin to brown (about 10 minutes in my oven). Cool. frost and top with a small cherry slice. ---------------------------------------------------------------------- From: Tots to Teens newsletter From: Peanut Clusters 1 package (300 grams) of semi-sweet chocolate chips 1 can sweetened condensed milk 2 cups of gluten-free rice crisp cereal 1 cup peanuts Melt chocolate chips with sweetened condensed milk over low heat. Remove from heat and stir in cereal and peanuts. Drop by small spoonfuls on waxed paper-lined baking sheets. Chill until firm. Store loosely covered at room temperature. I freeze both of these items with no problems. ---------------------------------------------------------------------
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From: Jane Ehrenfeld (jehrenfe@LONGWOOD.LWC.EDU) Subject: White sauce ) I have been trying to make a white roux for making lassagne, and I used a ) mixture of sticky rice flour and tapioca (along with the milk, egg, ) margarine, etc.). The texture was a little slimy, and it was difficult to ) get the lumps out. When I was still eating wheat I knew how to make a ) perfect white sauce. Has anybody out there had any success with gf flours? I use the white sauce recipe in The Joy of Cooking. I substitute white rice flour (the regular kind, not the sweet rice flour) for the flour in the first step of browning the flour in the melted butter (except that I use margarine). Remember that 7/8 of a cup of rice flour equals 1 cup regular flour and adjust your rice flour accordingly. For example, if the recipe calls for 3 T. of flour, I would use 2 rounded T. Just keep stirring the flour for about 2 to 3 minutes and add the liquid gradually -- don't worry too much about lumps, they will cook out eventually as the sauce comes up to a boil. Just keep stirring, a wooden spoon or spatula tends to work better than a whisk. I have found that cool or cold liquid tends to make fewer lumps. --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: Rice Milk )Does anyone have a favorite rice bev? I've been drinking Rice Dream, but )it sounds like that's not such a good idea. Here's an alternative. You could make you own. :) Newsgroups: rec.food.veg.cooking From: soma@dorsai.dorsai.org (selah*) 2 C rice 4 C water rinse rice to clean - pour 4 C boiling water over rice & let soak for 1-2 hours - blend 1 C soaked rice with 2 1/2 C water (can be cold water) - blend rice to a slurry (not a smooth liquid) - pour into a pot & repeat with rest of rice - bring to a boil & then reduce heat & simmer for 20 minutes - line colander with nylon tricot or a few layers of cheesecloth - put bowl under colander - pour rice mix in colander - another 1 C of water (or less or more) can be poured over the rice to get out more milk - press with the back of a spoon - twist nylon & squeeze out as much milk as possible this milk is very plain and can be flavored with oil, vanilla, salt, etc. Mary ------------------------------------------------------------------------ From: Karen (nstn4475@FOX.NSTN.CA) Subject: Making Rice Milk &/or 'Ice Cream' Hi All: We make our own rice milk. It's easy, cheap and you can adjust the sugar and add flavourings as per your preferences (we're fond of frozen strawberries to make strawberry 'milkshakes'!). You can use this rice milk with frozen bananas to make a sort of ice-cream like treat too. We really didn't like the price for commercially prepared rice milk and after the info came on the list that one of these commercial products was not necessarily gluten free (the one we used to use) we came up with this recipe: RICE MILK (need a blender) INGREDIENTS 1 cup dry white rice 1 litre (~ 4 cups) water 1 tbsp (up to 1/2 cup) white sugar 1 tsp vanilla extract (optional) 1. Add rice and water, let soak room temperature for at least 4 hours or in the refrigerate over night (we put rice n' water right into the blender container!) 2. Blend rice and water in blender on high for about 1 minute 2. Strain out rice from water (SAVING WATER SOLUTION!) 3. Add sugar and flavourings (ie. fruit), blend again 4. Refrigerate (we're comfortable using this within 48 hours; maybe a longer shelf life, we don't know, never tried!) CHOCOLATE-BANANA 'ICE CREAM' (need a food processer of some type) Use about 1/2 cup rice-milk with 3 frozen bananas, that have been sliced in half and length-wise before freezing (from a refrigerator freezer NOT a deep freeze, if you take the bananas from a 'deep' freeze microwave them first to soften them a bit first or your processer may protest, loudly!) and add chocolate syrup and a little bit of vanilla extract if desired. Blend in food processer until smooth but NOT melted! We find this best if eaten right away but our 9 year old likes it even after its been in the freezer for a couple of days (it gets crystaline like a sherbert if kept in freezer after it's made). OTHER THINGS TO ADD: chocolate chips, frozen fruit, whatever you like and is gluten free (GRIN); FYI, non-GF people may like this concoction too! Hope these recipes are of some use. You may have to play around with them a little until you get it just the way you like it. I know we'll never buy rice milk again! Karen in Nova Scotia, Canada --------------------------------------------------------------------- From: Don Wiss (donwiss@panix.COM) Subject: buckwheat 18 Feb 96 ========================= From: Anita Legsdin (alegsdin@halcyon.com) Date: 11 Feb 1996 You can use buckwheat in just about any recipe that calls for pilaf. Most buckwheat recipes, however, recommend mixing one egg in with the buckwheat before sauteing, to keep the grains from sticking together into a mush. If eggs are out of the question, then perhaps pre-soaking them for a minute or two in boiling water could work as well. Using buckwheat in a pilaf recipe adds a nice, nutty zing! ========================= Newsgroups: rec.food.veg Subject: Cooking kasha (buckwheat groats)?? From: canjard@succes.net (canjard) Most recipes (including the package) say that you should coat the groats with egg so the grains stay separate & don't clump. Any suggestions of how to keep eggless kasha from becoming one big lump?? ========================= From: Rochelle Mitchell (rochelle@mitchellware.com) I make kasha all the time without coating the grains in egg. I toast them in a non-stick pan for a minute or two before following the rest of the recipe. I hope that helps. Make sure the pan is non-stick. You don't want the kasha sticking to the pan instead. ========================= From: erikm@lightlink.com (Erik Marcus) Newsgroups: rec.food.veg.cooking I always cook kasha the standard boring cereal mush way, but I add a couple tablespoons peanut butter. Sometimes even half a grated apple and some cinammon. Anyway, not much of a recipe, but one of my friends got hooked on it after I made it for him. ========================= Newsgroups: rec.food.veg.cooking From: heynow@ix.netcom.com (brian & laura) Wild Rice and Buckwheat Loaf 1/2 cup whole buckwheat groats (kaska) 1/2 cup raw brown rice 1/2 cup raw wild rice 1 quart water (or veg. broth) 2 tbsp veg oil 2 med. onions, finely chopped 1 cup chopped celery 1 1/2 tsp salt 1/4 cup chopped parsley 2 tsp. ground cumin 1. Put buckwheat, rice and wild rice in a kettle. add 1 qt. water, bring to boil, cover and simmer until tender (about 40 min). add more water as necessary 2. preheat oven to 350 3. heat oil in skillet and saute onion and celery til tender, add to cooked grains and remaining ingredients. turn into an oiled 3 qt. casserole and bake for one hour ========================= Newsgroups: rec.food.cooking From: hartmans@ix.netcom.com (Jack and Kay Hartman ) thelma@alpha2.csd.uwm.edu (Thelma Lubkin) writes: ) Could someone please post a recipe? I'm overlooking something ) very basic because my attempts to fake it aren't even close. Gee, I just follow the directions on the kasha (buckwheat groats if you are reading this and don't know what we are talking about) box to make the kasha. I use chicken broth instead of water. Then I just cook up the varnishkes (bow-tie pastas if you are reading this and still don't know what we are talking about) according to package directions. Put them together and toss. I didn't know there was any more to it. Makes me think I need to make some brisket with onions and red wine so the sauce can get all over my kasha. I can already taste it. ========================= Newsgroups: rec.food.recipes From: esther@rochgte.fidonet.org (Esther H. Vail) H.J. Sluiman recently wrote: )We have a few kilograms of roasted buckwheat which apparently is )also known (especially in eastern europe) as kasha. We read )somewhere that it can be used in a similar way as rice, but we )haven't a clue how to prepare it. Yes, it's a staple starch food in eastern Europe, and it's a wonderful change from potatoes, noodles, etc., especially with braised meats or poultry, since their natural gravy makes an excellent topping for the kasha. It also makes a fine vegetarian dish with the addition of other vegetables, noodles, etc. Here's the basic preparation: KASHA FOR FOUR 1 cup (227 mL) kasha (buckwheat groats) 1 egg 1/2 teaspoon (2.5 mL) salt 2 cups (450 mL) boiling water In a saucepan that will hold at least one quart or litre, combine groats and egg, stirring well. Place over medium heat, and stir while the grains begin to separate. This roasting procedure will smell heavenly. When all the grains have separated, add boiling water and salt, cover pot tightly, reduce heat to low, and allow to steam for about fifteen to twenty minutes. Can be made well ahead of time of use. This takes well to addition of such things as sauteed onions and/or mushrooms, or (to make the Jewish dish called varnishkes and kasha) you may add cooked egg noodles (bowknots are traditional) in the proportion of two parts kasha to one part noodles. ========================= Subject: Re: KIM CHEE: I'm addicted! From: narad@nudibranch.asd.sgi.com (Chuck Narad) Kasha (Cracked Buckwheat Groats) -------------------------------- 2 cups kasha 2 eggs 1 tbs miso 1 tsp black pepper 4 cups water 1 medium onion, chopped 1 clove garlic Brown the onion and garlic in a little oil in the bottom of a medium sized pot. Beat the eggs loosely, mix throuroughly with the kasha, and place in a dry pan over medium heat. Stir constantly until the egg coating is dry. Add to the onion, add water, miso, and pepper, and bring to a boil. Immeditely cover and reduce heat to low; the kasha will absorb the water in about 10 minutes, and is ready to serve right away. For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before serving. I don't know what happens if the eggs are left out; let me know! ========================= From: Recipes for Traditional Food in Slovenia, http://www.ijs.si/recipes/ Ajdovi "Zganci, pronounce as: zhgun-tzee Ingredients: 1.5 lb buckwheat flour 3/4 l salted boiling water a few tablespoons of lard with cracklings (garnish) Roast the buckwheat flour (according to the Koro"ska style) in an ungreased iron pan until the aroma appears, stirring constantly. Pour the salted boiling water over the flour and continue stirring until small zganci begin to form. Cover the pan and place over very light heat for ten minutes so that flour swells. Brown cracklings in lard and use to garnish zganci. Another way to prepare zganci is the following: Pour buckwheat flour into salted boiling water, and after boiling five to ten minutes, make a hole in the pile of flour with the handle of a wooden spoon so that the pile cooks from the inside as well. Continue boiling for another 15 minutes. Pour off half the liquid and save. If you wish small zganci, stir with two-pronged fork and garnish in the pot. For softer zganci (in the Styrian ("Stajerska) style), add some of the saved liquid and stir with a long wooden spoon until smooth. Scrape zganci from spoon with a fork into a bowl and garnish to taste. ========================= http://www.honors.indiana.edu/~veggie/Glossary/buckwhet.html )From The University of Illinois, College of Agricultural, Consumer and Environmental Sciences, Horticulture Solutions Series Buckwheat Buckwheat can be grown as a green manure crop, a source of nectar for bees, or as a crop for consumption. Buckwheat can grow in most any soils, making it ideal for most of central Illinois. It matures quickly, within two and a half months. Sow buckwheat in April and August/September for a green manure crop, tilling it in as it starts to mature. July crops usually do better if seed is to be harvested as the plant flowers better in a cooler environment. Seed at the rate of one and a half (1 1/2) bushels per acre or one to two (1 to 2) pounds per 1000 square feet. Fertilizer isn't necessary unless the ground has been void of any growth. As a green manure crop, buckwheat can be turned over and rototilled as soon as it starts to flower. For seed, harvest when the seed heads start to dry. Ideal storage is twelve to thirteen (12 to 13) percent moisture. ========================= http://www.honors.indiana.edu/~veggie/Glossary/janan181.html )From The University of Illinois, College of Agricultural, Consumer and Environmental Sciences, Horticulture Solutions Series Kasha Technically, kasha is a porridge made from buckwheat groats, but in our culinary language we often use the word kasha interchangeable with groats. Groats are the hulled grains of buckwheat; they are three-sided in shape and resemble grains of wheat, oats, or rye. In the U.S. today, buckwheat groats are eaten mostly by people of Eastern European stock. It can be cooked as an accompaniment to meat dishes, in hearty pilafs, and as a savory stuffing for meat and poultry. Kasha makes a good substitute for wild rice. Cooked kasha can also be eaten like cereal and mixed with fruit, berries, honey, and milk. Buckwheat groats can be whole or coarsely ground; both are often toasted to add a nutty flavor. Kasha or buckwheat groats is available in most large supermarkets, as well as natural-food and specialty stores. ========================= http://www.honors.indiana.edu/~veggie/Glossary/Blini.html Blini A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Other versions may be made of vegetable purees or semolina flour. --------------------------------------------------------------------- From: Jim Lyles (200-2214@mcimail.com) Subject: Gluten Intolerance Recipes from Best Foods I thought I'd pass along some recipes that we have tried and enjoyed. These come from a leaflet entitled "Recipes for people with Gluten Intolerance". The leaflet is published by Best Foods, a division of CPC International, Inc. To get your own copy of the leaflet, write to: Gluten Intolerance Recipes Dept. ARX, Box 307 Coventry, CT 06238 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Subject: CORN STARCH CREPES 2 eggs 3/4 cup milk 1 Tbsp. Mazola corn oil 1/4 tsp. salt 1/2 cup Argo or Kingsford's corn starch Mazola No Stick cooking spray In a blender, combine the first 5 ingredients; blend 30 seconds or until smooth. Spray a 6-inch skillet or crepe pan with cooking spray. Heat well over medium-high heat. Pour about 2 Tbsp. of the batter into the center of the skillet, rotating quickly to evenly coat the bottom. Cook about 30 seconds or until the edge begins to brown and pull away from the pan. Carefully turn the crepe and cook 30 seconds longer. Slide it out of the skillet onto a wax paper-lined tray. Repeat with the remaining batter. Fill as desired. Makes 12 (6-inch) crepes. Each unfilled crepe provides 50 calories, 2 g. protein, 6 g. carbohydrate, 3 g. total fat, 1 g. polyunsaturated fat, 1 g. saturated fat, 40 mg. cholesterol; 65 mg. sodium. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Subject: CREPE LASAGNE 1 batch of Corn Starch Crepes batter (see the recipe above) 15 oz. lowfat ricotta cheese 2 cups (8 oz.) shredded, part skim mozzarella cheese, divided 1/4 cup grated Parmesan cheese 1 egg 1 jar (14 oz.) prepared gluten free spaghetti sauce For the crepes, spray a 9-inch skillet with cooking spray and heat well over medium-high heat. Pour 1/2 cup of the batter into the center of the skillet, rotating quickly to evenly coat the bottom. Cook about 1 minute or until the edge begins to brown and pull away from the pan. Carefully turn the crepe; cook 1 minute longer. Slide it out of the skillet onto a wax paper-lined tray. Repeat to make 3 (9-inch) crepes in all. In a medium bowl, combine the ricotta cheese, 1-1/2 cups of the mozzarella cheese, the Parmesan cheese, and the egg; mix well. Spoon 1/4 of the spaghetti sauce in the bootom of a 9-inch round cake pan or baking dish. Top with 1 crepe, half the cheese mixture, and additional sauce. Repeat the layer once, then end with the third crepe. Top with the remaining sauce and mozzarella cheese. Bake at 350 degrees F for 35 minutes or until hot and bubbly. Let it stand for 10 minutes before serving. Cut it into wedges. Makes 6 servings. Each serving provides 400 calories, 24 g. protein, 27 g. carbohydrate, 22 g. total fat, 3 g. polyunsaturated fat, 10 g. saturated fat, 160 mg. cholesterol, 810 mg. sodium. --------------------------------------------------------------------- From: Chris Brown (cjbrown@wf.net) Subject: Pickles Here my friends is a pickle recipe that I thought you pickle lovers = might love. It's gluten-free and fast and easy to make. Refrigerator Butter Pickles 1 cup apple cider vinegar 2 cups distilled water (or tap water) 1/3 cup honey 2 tbl salt (sea salt if possible) 1 tsp dill seeds 1 1/2 tsp pickleing spices (McCormicks makes this blend) 3 large sliced cucumbers (or 8 small pickle cucumbers)=20 In large cooking pot, bring first six ingredients to boil. Add sliced = cucumbers. Remove from heat after 1 minute. Turn pickles gently so = both sides of all slices are submersed in liquid. Let set to cool, = place in jar, and refrigerate. Makes 1 quart and 1 pint. To make dill = pickles, cut the honey, honey. Add two teaspoons sugar instead.=20 The mixture gets a little cloudy. No cause for alarm. You just aren't = injesting a chemical clarifying agent. -------------------------------------------------------------------- From: The Celiac ActionLine Subject: Recipe Conversion from Mary Kump This is a handy formula for converting wheat containing recipes to GF. Replace one cup of wheat flour with 7/8 cups of any combination of GF flours. One tablespoon of each cup of GF flour should be potato flour. Increase any leavening by 50 percent. When baking, cook at a lower temperature for a longer time. --------------------------------------------------------------------- From: DOUGLAS A. JEEVES (dajeeves@nauticom.net) Subject: Peanut Butter Play Dough My daughter brought this home from youth club, perhaps someone else may like to try it out (usual warnings about gluten-free ingredients, and use a strong mixer). Peanut Butter Play Dough 2 cups peanut butter 1 cup honey 2-1/2 cups powdered milk 1 cup powdered sugar --------------------------------------------------------------------- From: Carol Fonken (fonkenc@SOUTHWESTERN.EDU) Subject: Curry powder from Marla Barefield 3/4 tsp. ginger (I use fresh ginger root while sautee-ing) 1 1/2 tsp. coriander (this is dried cilantro) 1/2 tsp. cumin 1/2 tsp. tumeric 1/4 tsp. cardamon 1/4 tsp. cayene pepper (I use red chile powder and more than this) 1 tsp. sugar salt to taste --------------------------------------------------------------------- From: Tots to Teens newsletter Subject: Janet's Trail Mix 2-3 cups Aloha dried fruit mix (coconut flakes, pineapple, raisins, figs, melons, etc.) 1-2 cup almonds 1 cup cashew pieces 1 cup salted peanuts 1 cup raisins 1 cup chocolate chips (optional) Chop Aloha dried fruit mix up into bite-size pieces. Mix ingredients together and store in airtight container. Better after its been stored a while. All ingredients can be bought in bulk at Scoop and Save. You can vary the quantities to suit you taste, and if you like, add different types of seeds or use different dried fruit mixes. ----------------------------------------------------------------------
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