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~

Brown Rice for Breakfast Donuts Bagel

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

The Best Corn Bread Idilies Bread Machine Recipes in the Oven Bread Making Sandwich Rolls Storing Breads Summary of kitchen aid and bread Mini Sandwich Rolls (no gluten, rice, dairy, egg, yeast) Grain and Grass-Free Bread

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

Matzo Ball (2)

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

JOANNA'S CHICKEN CASSEROLE EASY SALMON FRITATA

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

SAVOURY RICE BAKE

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

Crispy Chewy Nutty-Rice Cookies Chocolate Walnut Crumb Bars Great Cookie Yummy Yellow Cake Chocolate Chip Cookies DEEP DARK CHOCOLATE CAKE FROZEN STRAWBERRY SQUARES Peanut Butter Cookies Darifree Ice Cream Dutch Apple Cake

Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

Cocoa

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Vanilla Vanilla / Vanilla Sugar Dill Pickles Polenta POLENTA - NORTHERN ITALIAN STYLE PAN BROWNED POLENTA Goat's milk yogurt Measuring flours HOMEMADE WORCESTERSHIRE SAUCE

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

From: carolyn randall (celiac98@CRIS.COM) Subject: Brown Rice for Breakfast One of my favorite "cereals" is Brown rice (long or short grain will work) cooked in a crockpot with dried fruit and some fruit juice. After this is cooked, store in refrigerator. Serve it warmed slightly in the microwave (or not, as preferred) with a little sugar or sweetener and milk. It really is delicious and healthy. He may enjoy topping the rice with fresh fruit instead of cooking the dried fruit. That's good too! The recipe follows and you can double the quantities if desired. 1 c brown rice 2 c water 1/2 tsp cinnamon 1 Tbsp butter 1/2 c dried fruit (apples, raisins, or whatever he likes --DO NOT use chopped dates coated with oat flour!) 1 c fruit juice (natural apple, pineapple, etc) Cook the rice for 2-3 hours on high or 6-8 hours on low, until done. ---------------------------------------------------------------------- From: Chris (Babyto75@AOL.COM) Subject: Donuts Hello Everyone, Yesterday the new donut maker came, and my daughter could not wait to have donuts. It took very little time--maybe 10 minutes, and they are good! [This recipe has been removed from the logfiles, as it is copyrighted material--the CELIAC Listowners] This recipe came from "Going Against the Grain" by Phyllis Potts. The donut maker also came with recipes, but I haven't tried those yet. Oh, and the donuts are TINY--mini donuts. Worth the price of the donut-maker! ---------------------------------------------------------------------- From: CATHERINE JOHNSON (CATHERINE.JOHNSON@HQ.GTE.COM) Subject: Bagel I recieved this recipe from Karyn S. Friedman (KSPEACE@AOL.COM) through the Celiac/Coeliac Wheat/Gluten-Free List (CELIAC@MAELSTROM.STJOHNS.EDU). Karyn credits Diane Gunmore who adapted Bette Hagman's recipe for Yeast Rising Thick Pizza found in her book, Gluten-Free Gourmet. They are wonderful! They have the chewiness of wheat based bagels and a very nice flavor. CHO (gms) 2 cups Rice Flour 240 2 cups Tapioca Flour 256 2/3 cup dry milk powder (can substitute dairy free powder for dairy free bagels) 41.6 3 1/2 teaspoons Xanthan Gum (or equal measure Guar Gum) 0 1 Tablespoon salt (I increased from 1 tsp) 0 3 Tablespoons butter at room temperature and cut into small pieces (or shortening or vegetable oil of choice. I use a very light olive oil.) 0 2 eggs (or 4 egg whites for lower fat bagels) 0 1 Tablespoon sugar 12 2 Tablespoons dry yeast (2 packages) 6 1 cup warm water (not hot enough to kill yeast -- be careful) 0 Total CHO in recipe 555.6 12 bagels (46.3 gms CHO each) 1. Combine rice and tapioca flours in a large plastic bag. You should mix together more than 2 cups of each flour in case more is needed to make a dough of appropriate stiffness. Any extra can be stored in the plastic bag for next time. 2. In bowl of heavy duty mixer remaining ingredients and mix together on low speed. The butter should be softened, starting to melt, but does not need to be completely melted. The yeast can be proofed by mixing the water with sugar and yeast, waiting until bubbles form and then adding it to the other ingredients. 3. Slowly blend in the combined flours. It is a very sticky dough so don't be too aggressive to add more than 4 cups of flours. On the other hand, you should still be able to handle it and more flour may be necessary. 4. Beat on high speed for 4 minutes. Allow the dough to rise in the bowl about 30 minutes then mix again to "punch down". 5. When dough is smooth, form into ropes about 1 inch thick and 7 inches long. Pinch ends together and set on an oiled cooky sheet to rise for another 10 minutes. Keep hands wet with cold water to keep hands from sticking to the dough. 6. Slide formed and raised bagels into boiling water. Boil 1 minute on each side. 7. Place bagels on another oiled cooky sheet. If desired, brush tops with 1 egg yolk beaten with 1 Tablespoon cold water and sprinkle with toppings (such as seeds, onion or garlic powder, et c.) and bake at 425 degrees F for 15 - 20 minutes, until golden brown and no longer doughy. ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: Don Wiss (donwiss@panix.COM)> Subject: The Best Corn Bread 1 1/2 teas bacon grease 1 small egg 2 cups buttermilk, at room temperature 1 teas baking powder 1 teas baking soda 1 teas salt, or to taste 1 3/4 cups stone- or water-ground yellow cornmeal. 1. Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet and put the skillet in the oven. Turn the oven to 450 degrees and leave it to heat while you prepare the corn bread. 2. Combine the egg and buttermilk in a bowl, beating he egg slightly with a fork. Add baking powder, baking soda and salt. Stir to mix well. 3. Add enough cornmeal to make a thin batter, like pancake batter. Every cornmeal is different, but one and three quarters cups, more or less, should be enough. As soon as the oven reaches 450 degrees and the bacon grease is just to the point of smoking, pour the batter into the pan all at once and return immediately to the oven. Bake until the top just begins to brown, approximately 15 minutes. Remove from the oven, turn onto a plate and serve immediately with plenty of butter. Yield: Six to eight servings. ---------------------------------------------------------------------- From: John Wynhausen (jjwyn@POSTOFFICE.PTD.NET) Subject: Idilies Two cups of rice soaked for at least four hours and then ground up in a blender into a fine thick batter. One cup of hulled urad dal soaked for at least four hours. Any dry bean can work here though. Then blend into a fine thick batter. Spice as you like. Many different spices work well here. Mix together. Let ferment for at least eight hours. The fermentation makes them tastier and easier to digest. Spoon the batter into some sort of form that will allow it to be steamed. There are many possiblities here. Egg poacher, a muffin pan, tamale husks. I bought an idili maker on my last trip to India. Then steam from 15 to 45 minutes depending on how rubbery you want your idilies to be. These are usually served with a spicy soup called sambar and coconut chutney in south India. But they are very adaptable to any kind of taste. They make a good beginning to veggies burgers. When cold they can be pressed into flat bread and heated on a hot griddle and filled with veggies. They can also be made with grains other than rice. They are in their basic form very low fat. They are great for dropping into soup as a kind of veg meatball. The possibilities are endless. ---------------------------------------------------------------------- Subject: Bread Machine Recipes in the Oven From: The Celiac ActionLine Bread Machine Recipes in the Oven is simple, thanks to the conversions tricks from our friends at Red Star Yeast. These tips are from their new recipe pamphlet. Yeast may be used cold. All other ingredients should be at room temperature (70 -80 deg F.) Combine the dry ingredients in a mixing bowl and whisk together before adding to the bread pan. All dry ingredients, include the Red Star Active Dry Yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking together in a gallon-size locking bag is suggested. Gluten-free flours are very fine and need to be well blended. Using a mixer, beat ingredients about 10 minutes. Check appearance of dough (paragraph 3). Pour batter into greased bread pan. Allow batter to rise approximately 1 hour. Bake at 375 deg. for 45 to 60 minutes; use toothpick to test for doneness. ---------------------------------------------------------------------- Subject: Bread Making From: charlie white (cwhite@MAINELINK.NET) 1 1/2 cup rice flour 1/2 cup glutinous rice flour(non gluten) 1/2 cup tapioca flour 1/2 cup potato starch 3 tsp. xanthan gum 2 1/2 tsp. Red star yeast 1 1/2 tsp. salt 3 eggs 4 tbsp. oil 2 tbsp. honey 1 tsp. cider vinegar 1 1/2 cups water Mix dry ingred well with wisk , then liquid. Pour dry over wet in bread machine. I always help it along in the machine and this makes wonderful bread, sometimes it rises better than others, I think it depends on the weather. I find the glutinous rice flour makes it more moist. This recipe originally called for powdered milk which was bothering me so one day I left it out and still delicious bread. ---------------------------------------------------------------------- From: Karyn S. Friedman (KSPEACE@AOL.COM) Subject: Mini Sandwich Rolls (no gluten, dairy, egg, yeast) Mini Sandwich Rolls (no gluten, dairy, egg, yeast) Preheat oven to 400 degrees. Beat together: 1/3 cup oil 1/2 cup liquid (milk, water or Darifree) In separate bowl, mix: 1/2 cup amaranth flour 1/2 cup tapioca flour 1/2 cup potato starch flour 1 T. sugar 1/2 t. salt 3 t. egg replacer 2 t. xanthan gum 2 t. GF baking powder Add liquid to dry mixture and combine just until mixed. Add water to batter until it is quite soft and wet - about the same consistency as pancake batter, but "fluffier. Do not overmix. Batter will be somewhat fluffy. Bake for about 20-25 minutes in an ungreased muffin tin, or dollop onto a cookie sheet - about 2 Tbsp. each. These will puff up quite a bit. They are done when the outside is golden brown, and the inside is moist but not gooey. Let cool, then place in ziploc bags. These will keep fresh for several days and can be sliced and toasted for mini sandwich rolls. When warm, my whole family gobbles them up. My son eats about three for breakfast on his "rice-free" days. ---------------------------------------------------------------------- From: Chris Aster (Babyto75@AOL.COM) Subject: Storing bread Thanks to all of you who gave me suggestions about storing gf bread. I thought I would share the ideas with all of you: 1. Cool the bread, without slicing, overnight, before putting in the refrige. 2. Put the cooled, sliced bread in the new storage bags made for vegetables, that have small holes in them. 3. Slice the bread, wrap slices individually, then store in freezer. 4. Tupperware has a new bread box, made for bread-machine loaves, that several people said allows the moisture to collect away from the loaf. ---------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Summary of kitchen aid and bread I've been using the Weight Watchers cooking spray for baking; as far as I can tell it's gluten-free, and it works really well. It bakes on like heck to any surface that isn't covered by batter, but eventually scrubs off if you need it to be off -- I've kind of given up on that since I spend so much time in the kitchen already! I have been using Crisco (I haven't called for awhile to make sure it is GF since I've had this can so long. I'm not certain if the butter-flavored is GF.) Anyway, you definitely don't want to use butter on the pan...it will burn. And that French bread recipe is so low fat that SOME grease needs to be used to prevent sticking. If you prefer no Crisco, maybe you could use GF extra virgin olive oil. Also, whether a pan is shiny or black makes a difference on sticking and burning. I developed the strategies below over the last 15 years of gluten containing bread baking and have transported them into my gf bread baking. Here's what I do. 1. Always grease bread pans unless specifically instructed not to. I use a spray (PAM) for convenience, but butter, shortening or oil work well also. 2. Be sure to cook the product fully. I have found undercooked bread more likely to stick to the pans. 3. Use good quality metal bakeware. I have some with a coating (not Teflon or siverstone or anything like that) that really helps prevent sticking. I think it's called Bakers' Secret and I bought it at Caldors (a chain store like K-Mart, Wal-Mart, Bradlees ...) 4. Keep baking pans scrupulously clean. When baking more loaves than I have pans, each pan is completely cooled and washed before it is used for the next batch. 5. For breads baked on a cooky sheet (like hamburger or hot dog rolls), try sprinkling corn meal on the cooky sheet before shaping the dough for the last rising. I have never tried this with GF breads, but it works great with the rye bread I used to make (it was my signature recipe -- sometime I'll have to try a gf version). I use Dole Pineapple cans, the small ones, I also use Bette Hagman's cookbooks. I cut the bottoms out and I use Pam olive oil spray to grease the cookie sheet and also the cans, then I put the cans on the cookie sheet, it makes about a dozen great buns. I always grease my bread pans and also sprinkle a little corn meal in the pan before spreading the batter. You may want to invest in a high quality commercial type bread pan. I find they bake a better loaf. For the bun rings, I either use the large size tuna cans or have my husband cut the bottom and top off the large size (48oz) tomato juice cans. It's a lot cheaper than buying rings especially to make a dozen or so buns at once. I spray it or grease it with shortening, pour in the batter. When it comes out of the oven, sometimes I take it out of the pan immediately and lay it on it's side to cool. Sometimes I'll leave it in the pan awhile and lay it on it's side, but I think it tends to get mushy in there. I've not had any problem with it sticking. Old tuna cans greased make good hamburger buns too. I've even baked a little dough in an old soup can. If it comes out good, you get cute little round slices when cut. Check around and see if you can find a "pan release" product at the market that is safe for your crew. I recently discovered "Professional Crisco Pan Release" - it is *wonderful*! (soy oil, soy lecithin and propellant - no water, no alcohol). Nothing sticks anymore - even the gloppy dried fruit candies that I make from time to time! I let stuff cool in the pan for a few minutes, then pop it out. Most all bread pans need to be greased (shortening works well) before the dough/batter is placed in the pan. After placing the dough/batter in the pan, cover the top of the pan with plastic wrap that has been greased on one side. The greased side will go facing down into the pan. The plastic wrap will keep the dough from drying out and the greased part will keep the dough from sticking to the plastic wrap if it rises that high. After baking the bread, remove from the oven and sent the pan on a wire cooling rack on it's side for a few minutes. By doing this it allows air to flow to the bread and also to the pan bottom. After 5 - 10 minutes in this position, the bread should come right out for complete cooling on the wire rack. I like the use of air cushioned loaf pans for making GF breads. They allow the bread to bake nicely but without burning. These pans are a bit expensive but well worth the cost. They are made up of baking sheets that have a cushion of air between 2 layers of metal that makes up the baking pan. The use of round cookie cutters work just as well and are lots cheaper. They come in all sizes and can also be bend to oval shapes easily. If children in a family on a gluten-free diet, use different shaped cookie cutters to make special rolls. ---------------------------------------------------------------------- From: Lilli1627@AOL.COM Subject: Mini Sandwich Rolls (no gluten, rice, dairy, egg, yeast) Preheat oven to 400 degrees. Beat together: 1/2 cup oil 1/2 cup liquid (milk, water or Darifree) In separate bowl, mix: 1/2 cup amaranth flour 1/2 cup tapioca flour 1/2 cup potato starch flour 1 T. sugar 1/2 t. salt 3 t. egg replacer 2 t. xanthan gum 2 t. GF baking powder Add liquid to dry mixture and combine just until mixed. Do not overmix. Batter will be somewhat fluffy. Add water if not. Bake for about 20-25 minutes in an ungreased muffin tin, or dollop onto a cookie sheet - about 2 Tbsp. each. These will puff up quite a bit. They are done when the outside is golden brown, and the inside is moist but not gooey. Let cool, then place in ziploc bags. These will keep fresh for several days and can be sliced and toasted for mini sandwich rolls. When warm, my whole family gobbles them up. My son eats about three for breakfast. --------------------------------------------------------------------- From: Ted Wolff (kinniki@COMPUSMART.AB.CA) Subject: Grain and Grass- Free Bread The following is a bread recipe without any gluten,rice,corn or other grasses.But you can obviuosly also make it into buns or pizza crusts,just change the liquid amounts slightly.I like it. If you need to replace any other ingredients,just ask me and i send you the replacement ingredient. I lrg loaf or two smaller ones or buns or whatever you make: A) Mix 2 1/2 tsp dry instant yeast with any 2 TBSP sweetner of your choice into 1 1/2 cups warm water and cover with a towel. Yeast will grow and produce a carpet like bubbly mess on the top of the water. If that is not the case,do it again or buy new yeast. B) In a bowl mix: 1 cup chestnutflour 1/2 cup almond flour 1/2 cup potato starch ( in the Us you might call that potatoflour,but make sure you are actually using starch not the heavy yellowish potatoflour) 1/2 cup Tapioca starch ( well well in the states you know they might call it tapioca flour) 2 teaspoons either Xanthan,Guar Gum or CMC Gum 2 teaspoon cream of tartar 1 tsp baking soda 1 tsp salt Sift three times. By that time you should have lines up some of your spouses,partners or children to do the creasing of the pans the heavy mixing and the clean up,the dirty work ! Actually neighbours and innocent friends can also be used! C) In another bowl blend 2 large eggs with 1/4 cup oil,butter or shortening. D) Pour A and C together ( At this time you should be delegating) E) Put D into B and mix well (Are you still working,ok put the coffe down let your partner or other person do this now) F) Pour dough/batter into your forms/pans and let rise for around 20 to 30 minutes or just that the dough is 1/4 inch over the baking pan or sort of doubled. G) For breads bake at 400 F for around 50 to 60 minutes,buns around 30 minutes. H) let complety cool before slicing. i) En joy, Make sure your friends cleaned up all the mess. ----------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups

Subject: Matzo Ball From: (SCOUT338@AOL.COM) Several years ago I made gluten free matzo balls that were wonderful by simply substituting gluten free bread crumbs (which I purchased from Ener-G Foods) for the matzo meal in the following Matzo Ball Recipe. The bread crumbs they sell are dry and the consistency of matzo meal...if you don't have them, let some GF bread dry out and then put them in a food processor, or as I did today, use GF croutons in a food processor. I recommend this recipe because I tried the "My Grandmothers Un-Matzo Balls" recipe which uses ground almonds and it was so soupy that the batter didn't make anything that resembled a "ball"...it either sunk or floated in a big gloppy mess...perhaps the recipe wasn't printed correctly?? Anyway, here is the recipe I use...and it works! 4 eggs 4 tablespoons corn oil 4 tablespoons cold water or cold chicken soup 1 teaspoon salt 1/4 teaspoon white pepper 1/2 cup GF breadcrumbs (dry, fine consistency)* small bowl of ice water In a bowl beat together the eggs and corn oil. Beat in the water or chicken soup, salt and white pepper. Gradually add the breadcrumbs and blend thoroughly. Cover and refrigerate for 1 hour. Bring a large pot of salted water to a boil. Take a tablespoon full of mix, dip you hands in ice water and quickly roll the mixture into a ball. Crop into boiling water, lower heat to a simmer, cover and cook for 45 minutes. Test for doneness by cutting in half to see if its cooked through all the way to center. This recipe will make about 12-15. *I added a little more bread crumbs until the consistency seemed firm enough. ---------------------------------------------------------------------- From: Lisa S Lewis (LISAS@PUCC.PRINCETON.EDU) Subject: Matzoh Balls Last Passover I was discussing the matzoh ball dilemma (or k'neilach, as we always called them) w/my mom. She mentioned in passing that she knew some women who used Cream of Wheat cereal instead of the more traditional matzoh meal. I decided to try this, with a cream of RICE type cereal. The results were EXCELLENT. They really tasted and felt right. This is a small recipe. No reason it couldn't be doubled. 1/2 C Cream of Rice (type) cereal (not sure of gf status of C of R) pinch salt 1 egg 1/2 tsp baking powder 1 TBL oil Mix these ingredients and cover the bowl. Let rest in the fridge for at least 20 minutes. With wet or oiled hands, form into small balls and drop into boiling water or soup. Boil, covered, for 35-45 minutes. ----------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~

From: http://www.ozemail.com.au/~coeliac/ Subject: JOANNA'S CHICKEN CASSEROLE This recipe has been handed from friend to friend so many times that we have no idea where it originated. Joanna, as usual, has made her own= improvements. Ingredients: 1.5kg chicken pieces (for best flavour, leave the skin on) 4 teaspoons oil 2 large onions OR dried onion 4 cloves garlic OR garlic powder 2 teaspoons oil, extra=7F 4 teaspoons lemon juice 2 teaspoons grated lemon rind 2 cups tomato sauce (ketchup) 2 teaspooons brown sugar 2 teaspoons dry mustard 2 teaspoons curry powder 4 teaspoons vinegar 2 teaspoons teryaki or gluten-free soy sauce salt and freshly ground pepper Method: Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender. Nice served with rice. ---------------------------------------------------------------------- From: http://www.ozemail.com.au/~coeliac/ Subject: EASY SALMON FRITATA The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds and the ingredients you have. You can use tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion. If you don't have fresh mint or basil, you can use a tablespoon of dried basil. For vegetarians, the salmon is optional -- it still tastes great. Ingredients: 4 eggs 185g (6oz) can salmon 440g (14oz) frozen corn kernels 1 onion, halved and then sliced 2 larged tomatoes, chopped 1 capsicum (bell pepper) chopped several sprigs fresh mint or basil, chopped freshly ground black pepper herb salt 1 teaspoon olive oil Method: In the heavy frypan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and chopped capsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint. Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes. Serve with fresh green salad. ----------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~

From: http://www.ozemail.com.au/~coeliac/ Subject: SAVOURY RICE BAKE Hot or cold, this is substantial enough to be a meal in itself. It's handy for lunches or snacks. Ingredients: 4 cups cooked rice 6 beaten eggs 400g (13oz) cottage cheese 250g (8oz) mushrooms chopped 2 large chopped onions 4 or 5 medium size tomatoes 2 cups tasty grated cheese 60g (2oz) sharp parmesan 6 rashers bacon chopped 250g (8oz) frozen corn kernels Method: Mix everything (except for 1 cup of the grated cheese) well. Turn into greased oven-proof dish. Cover top with slices of tomato and then 1 cup of grated tasty cheese. Bake at 220 C (400 F) for about one hour until firm and cooked through. Note: You can have lots of fun with this recipe. If you like, leave out the mushrooms and experiment with other vegetables. Also, the amounts of the ingredients don't have to be exact. Vary them to suit your taste buds. ----------------------------------------------------------------------
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Desserts~Desserts~Desserts~

From: Karyn S. Friedman (KSPEACE@AOL.CO)> Subject: Crispy Chewy Nutty-Rice Cookies Preheat oven to 350 In a mixing bowl, whisk together: 1 egg or egg replacer 1 TBSP. canola oil 1/4 t. salt 1/2 t. GF baking powder 1/2 t. GF vanilla 1/4 cup sugar 1/4 cup potato starch flour 1/2 tsp cinnamon (optional) If necessary, add 2 Tbsp. water or as needed to achieve a thick, syrupy consistency With a spoon, stir in 1 cup of Nutty Rice Cereal. Using a plastic sandwich bag as a mitten, WELL-GREASE a non-stick cookie sheet with any tolerated oil or margarine. Form batter into about 12 balls or flat discs. Bake for 20 minutes. REMOVE IMMEDIATELY with a spatula and transfer to a cooling rack. When cool, they should be crispy outside & chewy inside. Try recipe without baking powder - results are different but also good! ---------------------------------------------------------------------- Subject: Chocolate Walnut Crumb Bars From: The Celiac ActionLine 1 cup butter 2 cups Semi-Sweet Chocolate Morsels, divided 2 cups Gourmet Blend Flour 1-1/4 cups sweetened condensed milk 1/c cup sugar 1 tsp. vanilla extract 1/4 tsp. salt 1 cup chopped walnuts Beat butter in a large mixer bowl until creamy. beat in flour, sugar, and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of a greased 13x9-inch pan; reserve remaining mixture. Bake in a preheated 350 degree oven for 10 to 12 minutes or edge are golden brown. Warm 1-1/2 cups morsels and milk in a small saucepan over low heat, stirring until smooth. Stir in vanilla. Spread over hot crust. Stir walnuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake in 350 degree oven for 25 to 30 minutes or until center is set. Cool. ---------------------------------------------------------------------- From: Tyson,Carol,Dick (tcd@MOSQUITONET.COM) Subject: Great Cookies I travel alot, Japan every year for work and am also very active in the outdoors, climbing, skiing, snowmachining, kayaking, etc and food is always a real challenge, but I can now travel for up to two weeks in the wilds of Alaska and not get sick. I would like to share with everyone a recipe for some grand peanut butter cookies that I tend to indulge into from time to time, thanks and enjoy; 2 c peanut butter 2 cups sugar 2 eggs 1 tblspoon gf vanilla bake about 13 minutes at 325 ---------------------------------------------------------------------- From: Micheal & Janet Maxwell (maxwell@ainet.com) Subject: Yummy Yellow Cake 1 c. rice flour 1/2 c. shortening 1/3 c. corn starch 4 eggs, separated 3 tsp. baking powder 1 tsp. vanilla flavoring 1/2 tsp. salt 3/4 c. buttermilk (7-up) 1 c. sugar 1/4 tsp. Xanthan gum Sift dry ingred. into electric mixer bowl. Add shortening, egg yolks, and 1/2 c. of the milk. Beat 3 min. Add remaining milk, flavoring and Xanthan gum. Beat 2 min. Beat egg whites in med. bowl till stiff and fold into batter. Pour into greased 9X13 or two 8 cake pans. Bake 350 25-30 min. or till cake tests done. Frost or use for base for strawberry shortcake. I bake about 2 doz. cupcakes in liners 15-20 min. Cool and store in freezer for parties. ---------------------------------------------------------------------- From: Susan Carmack (susan@VVIC.ORG) Subject: Chocolate Chip Cookies 1 cup butter 1 cup white sugar 1/2 cup brown sugar 2 eggs 2 tsp gf vanilla 1 3/4 cups rice flour 1/2 cup soy flour 1/4 cup potato flour 1 tsp xanthan gum 1 tsp soda 2 tsp baking powder 1 tsp salt 12 oz chocolate or white chocolate chips Cream butter and sugar. Add vanilla and eggs. Sift dry ingredients and add. Fold in chips. Bake 10 minutes at 375 If you don't eat soy, any bean flour works. Don't lick the beaters-bean flour tastes funny raw... ---------------------------------------------------------------------- From: larson sharon (zzlarson@ACC.WUACC.EDU) Subject: DEEP DARK CHOCOLATE CAKE This cake is too good to hide--from a Celiac Support Group Member's wife who takes a lot of old favorites and adjusts it to be GF. 1 3/4 cup GF Flour Mix (Bette Hagman's flour mix) 1/2 teaspoon xanthum gum 2 cups sugar 3/4 cup cocoa 1 1/2 teaspoon baking soda 1 1/2 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup veg oil 2 teaspoons vanilla 1 cup boiling water Combine dry ingredients in a large bowl and mix well. Add eggs, milk, oil, and vanilla. Beat 2 min. at med. speed. Stir in boiling water (batter will be thin). Pour into greased and GF floured 9 x 13 pan. BAke at 350 degrees for 35 to 40 min. or until toothpick inserted in middle comes out clean. For cupcakes, bake 15-20 minutes. Frost is desired. ---------------------------------------------------------------------- From: larson sharon (zzlarson@ACC.WUACC.EDU) Subject: FROZEN STRAWBERRY SQUARES 1 cup flour mix (Bette Hagman's mix proportion) 1/4 cup brown sugar 1/2 cup chopped walnuts (more can be added) 1/2 cup butter or GF marg. Crumble together the above ingredients and place in pan. Bake 20 minutes, stirring every 5 minutes. Cool! Then pat 2/3 of baked mixture in pan (approx 6" x 9") and reserve remaining. Beat 2 egg whites Add 3/4 cup granulated sugar to egg whites Add 2 T. lemon juice Fold in 2 cups fresh chopped strawberries or one 10 oz. package of frozen strawberries. Put on top of crumb mixture. Add other 1/3 crumb mixture on top. Freeze 6 hours or overnight. --------------------------------------------------------------------- From: Lilli1627@AOL.COM Subject: Peanut Butter Cookies A while back Dick Tyson posted a recipe for Peanut Butter Cookies. I've made them quite a few times and wanted to share an important "trick" that I've learned. When making the cookies they will be very dense and moist if you use a natural peanut butter as opposed to a Jif or Skippy type which will leave them a bit hard. I use Smuckers natural creamy (which comes in a 16 oz jar so you don't have to measure it out!) I also cut the sugar back 1/4 as they were a bit too sweet. Anyway, they are yummy and the two times I've served them to company I've been asked for the recipe! I'll give it again in case you missed it.... 2 cups peanut butter 1 3/4 cups sugar 2 eggs 1 T. gf vanilla Mix (with a strong spoon!) and plop on ungreased cookie sheet and bake at 325 for 13 minutes. I get about 28 cookies per batch. --------------------------------------------------------------------- From: Karyn Friedman (KSPEACE@AOL.COM) Subject: Darifree Ice Cream Well, start checking out garage sales for an ice-cream maker, folks, or ask your friends if they have one collecting dust. This recipe's a doozy. Absolutely great. Took me all of 15 minutes. In a rubbermaid-type beverage container with a screw-on lid, pour 8oz. warm water 1/3 cup dry, powdered Darifree mix (or just use 8 oz. of other milk substitute) Shake until dissolved, then add 1/3 cup sugar 1 1/2 tsp. egg replacer (or 1 beaten egg) 1 tsp. canola oil, if desired. Remember, kids need fat in their diets! 1/2 tsp vanilla pinch of salt You could also add 1 T. liquid calcium, if desired. This is available @ GNC. Shake well. Add ice cubes to make 16 oz. of liquid. Once those are melted, this mixture should be cold enough to use in the ice cream maker, without further chilling. In lieu of an ice cream maker, pour into popsicle molds. You could double this recipe. It would take somewhat longer to solidify. I suppose you lucky non-allergics could add cocoa powder, chips, nuts, etc. ---------------------------------------------------------------------- From: Lisa (Eemom@AOL.COM) Subject: Dutch Apple Cake This is a delicious recipe without having to use frosting. My CDE (certified dessert expert) non-celiac husband thought this was outstanding! 1 cup wesson oil 3 eggs 1 tsp. salt 1 tsp .baking powder 1 tsp. baking soda 1/2 tsp. cinnamon 1 tsp. gf vanilla 2 tsp. xanthan gum 3 cups fresh chopped apples 2 cups sugar 2 1/2 cups gf flour mix (Bette Hagman) 1 cup pecan nuts (optional) Mix ingredients well and fold in apples & nuts. Bake in a 9x13 pan at 350, 40-60 minutes. ----------------------------------------------------------------------
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Drinks~Drinks~Drinks~Drinks~Drinks~

From: Carolyn Randall (celiac98@CRIS.COM) Subject: Cocoa I use 1/2 cup of Hershey's cocoa and mix it with 3/4 cup of sugar and a small amount of cinnamon (1/2 - 1 tsp), and shake or stir to mix well. This makes a wonderful cocoa mix which can be used with powdered milk or milk substitute (I use Vitamite powder), or regular milk, to make cocoa. You can mix the powdered milk or milk substitute with the cocoa mix to make "complete" mix for traveling. It is best to use a screw-top container to prevent changes in air pressure on a plane from "popping" the top of your container open. ----------------------------------------------------------------------
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Miscellaneous~Miscellaneous~Miscellaneous~

From: Dara Skydancer (AzureOtter@AOL.COM) Subject: VANILLA In the "The Herb Quarterly" Winter 95, there is an article on vanilla. It includes several recipes including this one for Vanilla Extract: Split 7 vanilla beans end-to-end with a sharp knife. Add these to a .750 liter (1/5) bottle of rum, vodka, everclear,scotch,brandy, or alcohol of your choice. Let stand for three to four weeks before using. When bottle is 1/4 full add three to four more beans and more alcohol. Let stand for another week before using. Seeds may float in the syrupy liquid but unless yoou are giving the finished product as a gift, don't remove them-they only add to the flavor. Use one-forth to one-third the amount called for in most recipes as this has a very strong vanilla flavor. The vanilla beans are good as long as they have a vanilla scent. When they have lost their scent, discard and replace with fresh beans. You may remove the beans from the alcohol base and either scrape or chop and use them in recipes in place of the extract if you want a strong vanilla flavor. --------------------------------------------------------------------- From: Sandra J Leonard (thebaker@CRIS.COM) Subject: VANILLA / Vanilla Sugar Yield: 1 pint - 1 quart 3 - 6 whole vanilla beans, split lengthwise to expose the seeds inside the bean. 3 beans are used for the pint size jar and 6 are used for a quart jar. Potato vodka * preferred as it doesn't have a definite taste. White rum may also be used. * "Luksusowa" brand is an imported Potato Vodka and distilled using potatoes only. It is distilled in Poland. If your local State or Package store doesn't carry this brand, they generally can order it for you. Cost in Ohio, USA is approximately $15. + per fifth. Place the vanilla beans into a glass jar and fill with white rum or potato vodka. Place a good sealing lid on the jar. Put jar in a cool, dark location for 2-3 months. Delicious vanilla will be the end product. NOTE: The alcohol will evaporate when heated in cooking or baking. After the first 'batch' of vanilla has been made, pour off about 3/4 of the vanilla into another glass container to be used right away. To continue to make more vanilla just add one 'new' vanilla bean (will still have the ones used) and refill with the kind alcohol used for the first batch. Replace lid on the jar and store in a cool, dark location for about 1 month. The first batch takes the longest time. How many times a vanilla bean can be used is a matter of judgement. The aroma may grow fainter gradually, but it never changes its delightful character. A small bit on how VANILLA is made: Pure vanilla extract is made very much the same way that coffee is percolated. A large stainless steel basket of chopped beans is lowered into a blend of grain containing alcohol and water. The alcohol/water mixture never reaches the boiling point. It is pumped through the chopped beans at room temperature or lukewarm. The finished vanilla extract is usually aged for a period of time before it is bottled for sale. Due to the grain containing alcohol content it should be avoided in the gluten-free diet. Note: I lived on the island of Madagascar for 3 years. Madagascar grows most of the vanilla beans that are used in the world today. VANILLA SUGAR Vanilla sugar is easy to make. Simply split a vanilla bean or two and tuck them into a jar/canister with 2 - 3 pounds of sugar. The beans may also be chopped into small 2" pieces if desired. Keep covered tightly for 2 - 4 weeks or until the sugar has picked up the marvelous aroma of the beans. As you use the sugar, add more, stir it around and every so often 'freshen up' the vanilla scent with a new bean. Use the vanilla sugar in baking. DELICIOUS!! Note: Canning jars/lids make great containers for storing vanilla sugar. Every now and then, just give the jar a shake or turn to move the vanilla beans around a bit. Once you get 'hooked' on making your own vanilla you will not want to use anything else. The taste is out of this world! --------------------------------------------------------------------- From: Lisa S Lewis (LISAS@PUCC.PRINCETON.EDU) Subject: Dill Pickles I know that a request for pickles surfaces now and again. I have been making these for years...long before I ever worried about gluten. My mom made them in huge quantities but simplified the recipe for a "by the jar" amount that works for me. Dill Pickles -------------- Wash jars carefully in hot soapy water (I run through the dishwasher). To each quart jar add: 1 TBL UNiodized salt 1-2 tsp Pickling spice 1 clove garlic 1 sprig fresh dill 1 TBL cider vinegar Pack in small, firm cukes (such as kirby or other pickling variety). Boil water and add to the top. Seal with sterile lids. I always turn upside down for a time. You'll hear a "ping" as they seal up after they're turned back the right way. Leave for at least 10 days or till the color has lightened considerably, unless you want "near dills." I use the same recipe for green tomatoes. Last summer I picked four or five quarts of tiny green, pear shaped tomatoes, and pickled them. Heavenly. ---------------------------------------------------------------------- From: Linda Blanchard (paperfan@genie.com) Subject: Polenta The problem I had with polenta was getting it solid enough to use with other ingredients (e.g. in a polenta lasagne). When I used jelly-like polenta, it seemed to disappear! But when I asked for help, I was not very specific at the start and I got a whole lot of wonderful suggestions for uses, as well as cooking techniques. Ellen Eagan suggested using the microwave instead of a double-boiler. Mix up the polenta, and microwave it on high for 2-3 minute intervals, stirring between each. Keep at it until you get the right consistency (for Jane this takes about 8 minutes). The following recipe comes from Joe Ames. In it he seems to have answered my question about what consistency the polenta needs to be when I turn it out: it should have stiffened and it will pull away from the sides of the pan. ------- POLENTA - NORTHERN ITALIAN STYLE 5 1/2 c. water Salt 1 3/4 - 2 c. yellow corn meal (Quaker Brand), coarse Pour water into large heavy pot (cast iron if available), add salt and bring to a boil. Reduce heat so water is just simmering. Pour the corn meal slowly using a wire whisk egg beater (or through your fingers) in a steady slow stream, while churning the corn meal and water with the whisk (to minimize lumping of corn meal) until all of the corn meal has been used up. Stir with whisk a few times, then cover and cook at low temperature. Stir mixture thoroughly every few minutes with whisk or wooden spoon for about 30 to 45 minutes or until mixture stiffens and pulls away from the sides of the pan. The polenta is ready. Slowly invert the polenta on to a wooden or plastic serving board or large dish, shaping to resemble a cake. Using a double strand of white sewing thread begin slicing polenta into "bread slices" by cutting from one side and then from the other side. To keep polenta warm, cover with a clean, white dish towel. Serve. Polenta in Italy is served as a substitute for bread and can be served with any dish, stew or fish. If any polenta is left over, let it cool, wrap it up in the white dish towel and place in refrigerator for later use. It can be toasted in the toaster oven an eaten with your favorite cold cuts, salads or your next main meal. The crust that is left in the pan, when dried, is like tortilla chips. Delicious. The most important part of this preparation is to "gelatinize" the corn, that is to cook it long enough, measure your cooking time from the time it starts bubbling, when its good and hot.If you want to experiment, this can be done in about 1/3 the time in the microwave, covered with plastic wrap, and stirred a few times. Have fun. ------- But wait! There's more good info from so many helpful people on the list: Ellen Switkes, who makes polenta from a packaged mix, has another method: "I add the polenta, water, a piece of butter and a little salt, pop the entire thing into the oven and bake for 50 minutes, stir once, bake another 10 minutes. Presto, great polenta, no constantstirring. You can add cheese or whatever you want at the 50 stage." My favorite post came from Russell Baleson in Johannesburg, South Africa, who offered insight into how polenta is used elsewhere in the world, including a few new (to me!) thoughts on how polenta can be used. In an earlier message, he told me that polenta is one of his comfort foods, and these descriptions tell me why: "Here are a few suggestions and I hope they work although I'd suggest you find an Italian shop somewhere and buy the packeted Polenta from them. All over the world the Italian polenta is relatively inexpensive, very quick to make, and usually delicious. "However, the secret of 'thickness' is to make the mixture of corn and water as thick as you possibly can. It should be a tough dough-like mixture although not too thick to be dry and crumbly, and then leave it in a pot over a low heat for AT LEAST thirty minutes. "In South Africa, the staple diet of most of the different cultures is something called pap (pronounced more like pup) which is a very stiff consistency white corn meal. Everyone eats it and it is served with any kind of meat or gravy, honey, vegetables or basically anything. No barbeque is ever without pap! "The other thing you can do with polenta is to take your finished product, even if it's not too thick and put it in a baking pan, bread-size is best and leave it in a fairly hot oven for about thirty minutes. When ready, it is quite firm and can be cut into slices for lunches, quick cold meals, to be covered with other foods, etc. I like it best once it has cooled or been refrigerated." Another recipe I want to try comes from Joe S. Warren in Titusville, Florida: ------- PAN BROWNED POLENTA 1 small onion, finely chopped 3 tablespoons each minced green bell pepper and drained, minced oil-packed dried tomatoes 3 cloves garlic, minced or pressed About 1/4 cup oil from dried tomatoes; or 1/4 cup olive oil 4 1/2 cups regular-strength chicken broth 1 1/2 cups polenta (Italian-style cornmeal) or yellow cornmeal In a 4- or 5-quart pan over medium heat, combine onion, bell pepper, tomatoes, garlic, and 2 tablespoons of the oil. Cook, stiring occasionally, until onion is soft, about 5 minutes. Add 3 cups of the broth; bring to a boil, uncovered, over high heat. Meanwhile, mix polenta with remaining 1 1/2 cups broth. Using a long-handled spoon, gradually stir polenta mixture into boiling broth; it will thicken and spatter. Reduce heat to low and continue stirring for 5 more minutes. Remove from heat and at once spoon polenta into a 4- by 8-inch loaf pan. Let stand for 30 minutes to firm (or let cool, then cover and refrigerate for up to 3 days). Run a knife around edges of pan and turn polenta out onto a board. Carefully cut crosswise into 8 slices; cut slices diagonally in half. Heat 2 tablespoons oil in a 10- to 12-inch nonstick frying pan over medium heat. Add as many polenta slices as will fit without crowding. Cook, uncovered, turning as needed, until golden on each side, about 5 minutes; remove from pan and keep warm. Repeat to cook remaining polenta, adding more oil to pan as needed. Linda Blanchard (paperfan@genie.com) Midland TX USA ---------------------------------------------------------------------- From: Jim Barron (jdbarron@MINDSPRING.COM) Subject: Goat's milk yogurt I use Myenberg* brand goat's milk and make the yoghurt myself. It's easiest if you use one of the yoghurt maker appliances (Dalton's, etc.) available in almost any department store, but all you really need is a warm place to keep it. Just heat the milk to a simmer for about 12-15 minutes (to kill off any other bacteria, then cool to about body temperature or slightly above (the yoghurt maker appliances come with a thermometer marked for this), then add the culture (or a half-cup of the last batch of yoghurt) as a starter (NOTE: if you add it BEFORE the yoghurt has cooled down to the right temperature, it's going to be killed off!). Then let it sit in the appliance or just in a warm place for 4-12 hours (depending on whether you want it mild or tart). Refridgerate when done. Save 1/2 cup for starter for the next batch. Voila! Goat's milk yoghurt for 1/4 the price with GUARANTEED no additives! For starter for the first batch I highly recommend "Yogourmet" yogurt starter as it has Lactobillicus Bulgaricus and Thermophilus as well as Acidopholus (much better than merely acidopholus as most of the commercial yoghurts have). It or it's equivalent should be available at any health food store. *Myenberg does NOT feed any grains to its goats. Available as powdered goat's milk or UHT (ultra high temperature pasturized) I prefer making it with fresh milk but fresh goat's milk is exceedingly difficult to obtain in the US (In New Zealand it was in ALL the grocery stores as a standard item!) I'm now so fond of it that I carry powdered goat's milk and starter when camping and make "sleeping bag" yoghurt (The temperature inside your sleeping bag is ideal so after heating and then cooling the water, mix the mix (put the powders first into the container, quickly dump in all the water and shake like crazy. If you do it quickly it mixes quite well.) Keep the LEAK-PROOF! container in your sleeping bag that nite - Fresh yoghurt for breakfast. ---------------------------------------------------------------------- From: Bob Otolo (R357BOBO@AOL.COM) Subject: Measuring flours Measuring flour should be done by weights. Get a Ounce scale and weigh all the flours that you are using you will find that you will get a more consistent product and if you don't like the bread you bake. It is easier to add and subtract the flours you don't like and replace it with what you do like. Professional Bakers weigh everything including the water, egg,salt ect. ---------------------------------------------------------------------- From: John Poindexter (jpoindex@mail.win.org) Subject: HOMEMADE WORCESTERSHIRE SAUCE 3 C cider vinegar (not malt) 1/2 C plum jam 1 small clove garlic, crushed 1/4 t chilli powder 1/4 t ground cloves 1/4 t cayenne pepper 1/3 C molasses 1 small chopped onion 1 t ground alspice 1/4 t dry mustard Combine all ingerdiants in large saucepan. Stir over heat until mixture boils. Simmer uncovered for 1 hour stirring occasionally. Strain mixture into hot sterilized jars. Seal when cold. Makes 2 cups. ---------------------------------------------------------------------
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