Celiac Recipes from 1996

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1996 - All rights reserved worldwide.
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



Hush Puppies


Waffles (3) Ginger Currant Muffins Sweet Potato Pancakes Hot Quinoa Breakfast Cereal Donuts Banana Chip Donuts Choclolate Cake Doughnuts (2) Old-Time Johnny Cakes Quinoa/Garbanzo bean pancakes Scones


Linda's No Rice, No Corn bread DARK RYE BREAD Bean Flour Bread Mini Rolls Mini Sandwich Rolls - correction Linda Bread Mix


White Chicken Soup (hypoallergenic) Orange-Broccoli Salad Salad Bar Vegetable Medley Summer Salad with quinoa Quinoa Corn Chowder Sopa de Quinoa y Tomate (Quinoa and Tomato Soup) Chicken and Quinoa Salad Quinoa and lentil soup Honey Chive Fresh Carrot Salad


Easy Marinated Chicken (hypoallergenic) Rice Pasta Lasagna by Pastariso Corn Tortillas Making Pasta Mochiko Chicken Black Skillet Beef with Greens and Red Potatoes Black Bean Chili Burgers Peruvian Quinoa Stew Cooking Pizza Dough

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

Brussels Sprouts and Chestnuts Skillet Zucchini with Chopped Tomatoes Steamed Sweet Potatoes with Yogurt Herb Sauce Quick Fresh Veggie Kabobs Sweet and Sour Red Cabbage Marinated Spinach Stuffed Squash Potato and Lentil Casserole Quinoa Recipes Quinoa: Basic Cooking Instructions Quinoa with Sun Dried Tomatoes Quinotto Peruvian Quinoa with Vegetables Herbed Quinoa Quinoa Stuffed Peppers Curried Quinoa Huminta (Bolivian Style Souffle) Quinoa, Leek and Tofu Casserole Buckwheat and Quinoa Moroccan Style Quinoa Quinoa Stuffed Tomatoes Quinoa en Salpicon Quinoa Tabouli Leek Cakes


Peanut Butter Balls Norwegian Almond Cookies (Kransekake - Wedding Cake) Peanut Butter, Cornflake Cookie Fruit Grunt FRENCH CHOCOLATE LOAF CAKE Flourless Chocolate Cake New Zealand Pavlova Rice Flour Cake with Various Fillings Schokoladentorte Surfin (Swiss chocolate cake) Chocolate Chip Cokies Mocchi Tikoy Coconut Mochi (Chichi Dango) Cutter Cookies/Piecrust Orange Cookie Quinoa Pudding Delicious Gluten Free Brownies Chocolate Chip Cookies Peanut Butter Cookies Chocolate Biscuits Mom's Chocolate Chip Cookie Recipe Lemon Feather Cake **quick and gluten free** Snickerdoodles (Cookies)


Gabbage Juice


Cake Flour Beth Stade's Homemade Mayonaise Rice Paper Another use for Rice paper Homemade Mayonnaise (2) Home-made mayonnaise without eggs Baking without eggs Barbecue Sauce Potato flours vs. potato flakes Shake 'n' Bake Chicken First Communion Fake aunt jemima maple syrup


From: Nancy Lilly (nlilly@RAIN.ARTCENTER.ED) Subject: Hushpuppies, corn cakes, & muffins As a transplanted Southerner (traded hurricanes for earthquakes - what a deal!), I discovered after lots of experimentation that I just couldn't find good corn meal on the west coast, even the stone ground,health food store stuff. I don't know what the situation in the rest of the country would be, but every time any of my friends or I head back to N.C., I stock up on on the good stuff and store it in my freezer. I've used a variety of brands, but what I usually get is the most versatile, which is white fine stone ground meal by House-Autry. They also have yellow meal. The fine ground white stuff I've even managed to make pie crust with. Anyway, you can use basically the same batter for hush puppies, corn cakes, and muffins just by varying the thickness or thinness of the batter. Another good, versatile item is Zatarain's Seasoned Fish-Fri, which is basically seasoned corn flour. Although I don't cook by recipe - just by guess and by God and the seat of my pants- I'll try to fake a general recipe here. 3 parts white fine ground corn meal 1 part Zatarain's or other GF flour 1 small egg or egg substitute per cup 1 t baking soda per cup (optional- add chopped onion or chopped Ortega chiles or both) buttermilk water - I use about 2/3 buttermilk to 1/3 water Mix dry ingredients & optional stuff if used. Mix in buttermilk/water to a thick batter for hush puppies and drop into hot oil (deep if you want it to be in a ball or oval shape), mix to a slightly thinner consistancy for muffins, and to a fairly thin constancy for corn cakes & fry in shallow oil. Also, they & the hush puppies reheat well on a rack in the oven, so if I'm doing a lot of last minute cooking I just make them the day before & reheat them. Zatarain's New Orleans, LA 70114 504-367-2950 House-Autry Newton Grove, NC 28366 1-800-849-0802 ----------------------------------------------------------------------
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From: Kathie Pearl (kopearl@ERINET.COM) Subject: Waffles The following is a Belgian Waffle recipe that I have adapted from a recipe that came with our Sears Belgian Waffle Iron. Two of our family members are gluten intolerant and the whole family enjoys these waffles. 4 - eggs separated 1/2 tsp - GF vanilla 3 Tbl - Margarine Melted 2 Tbl - Vegetable Oil 1 cup - Milk 1/2 cup - Rice Flour 1/4 cup - Potato Starch Flour 1/4 cup - Tapioca Flour 3/4 tsp - Xanthum Gum 1/2 tsp - Salt Beat Egg yolks until light. Add remaining wet ingredients except egg whites. Mix well. Add Dry ingredients. Mix well. Beat Egg whites with hand mixer until stiff. Fold stiff egg whites into mixture. Follow cooking directions of the Waffle Iron. --------------------------------------------------------------------- From: Susan Carmack (Susan@VVIC.ORG) Subject: Waffles Here is a recipe I adapted from the Old Fashioned Waffle recipe that came with my Philips Belgian waffle maker: 2 cups rice flour 4 t. baking powder 1 t. salt 1 T. sugar 1 1/2 cups milk 3 eggs separated 2 T. oil or melted butter Mix up everything except egg whites. Beat the eggwhites and fold into the mixture. Cook about 3 minutes. ---------------------------------------------------------------------- From: Elizabeth B. Frierson (elizf@PHOENIX.PRINCETON.EDU) Subject: Waffles I have adapted the Joy of Cooking recipe for waffles with a straight substitution of Bette Hagman's gf mix for the wheat flour. They're fast, light, don't need xanthan gum, and freeze and toast very well. ---------------------------------------------------------------------- From: Ellen & Sam Asher (asher@CYBERHIGHWAY.NET) Subject Ginger Currant Muffins Hi gf cooks: I have been baking from scratch for years, due to allergies and now CD. Bette Hagman's books are good, but so is the Joy of Cooking. I can adapt just about any recipe from any source. All I do for pancakes and waffles is substitute 1 c. rice flour+ 1 T of tapioca flour for 1 c. wheat flour, and increase the liquid by about 2 T. I also substitute whites for whole eggs (1 egg = 2 whites). Thought you would enjoy my favorite muffin recipe: Ginger Currant Muffins Mix Wet ingredients: 1 c. apple juice concentrate 1 c. milk (can be soy or buttermilk) 1/4 c. canola oil 1/2 c. molasses 2 egg whites 1 T. grated orange rind 1 tsp. gf vanilla Mix Dry ingredients separately, then add to wet 3 c. rice flour 1/2 c. tapioca flour 2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 T. powdered ginger Mix well for at 1-2 minutes, then add 1 c. currants Spoon into greased or papered baking tins, and fill almost to the top. Bake at 400 degrees for 20-25 minutes. Cool in the tin for about 5 minutes then remove. Great to eat warm, freezes well. Enjoy, Ellen, Eugene, Oregon ---------------------------------------------------------------------- From: Elizabeth B. Frierson (elizf@phoenix.Princeton.EDU) Subject: Sweet Potato Pncakes Some serendipity -- these taste better than any versions I ever made with wheat flour! To every mashed sweet potato add 1 egg (or eggbeater equivalent) brown sugar to taste (or none) a splash of orange juice (milk for the dairy-tolerant) 1/4 c. gluten-free flour mix 1/2 tsp. baking powder [spices to taste and tolerance -- vanilla, cinnamon, etc.; or salt and pepper, some use garlic and minced vidalia onions lightly sauteed] Mix well and adjust texture to slightly thick cake-batter consistency. Cook over low heat until browned and slightly crisp on both sides. One large sweet potato yields five or six hearty four-inch pancakes. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Hot Quinoa Breakfast Cereal Yield: 5 servings 1 c Quinoa 2 c Water 1/2 c Apples; thinly sliced 1/3 c Raisins 1/2 ts Cinnamon Milk or cream Honey or brown sugar Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar. ---------------------------------------------------------------------- From: Jwendayton@aol.com Subject: Donut (Removed because this recipe was from "Going Against the Grain" by Phyllis Potts.) ---------------------------------------------------------------------- From: Jwendayton@aol.com Subject: BANANA CHIP DONUTS 1/2 cup GF flour mix (Bette Hagman's mix works well) 1/4 cup sugar 2 teaspoons GF baking powder 1 teaspoon xanthan gum 1/4 teaspoon salt 1/2 teaspoon cinnamon or pumpkin pie spice 1/4 cup mashed banana 2-1/2 tablespoons milk 1 large egg 1 tablespoon vegetable oil Handful of GF chocolate chips 2 tablespoons GF powdered sugar Preheat Donut Maker for 5 minutes while making batter. Combine dry ingredients, except powdered sugar, in medium mixing bowl. Make a well in the center; add bananas, milk, egg and oil. Stir just until dry ingredients are moistened and batter is smooth. Batter is thick. Fill each donut hole with a heaping teaspoon batter. Place 2 chocolate chips in each hole. Close unit and lock in place. Bake approximately 3 minutes or until brown. Remove donuts and repeat with remaining batter (watch carefully as second batches cook more quickly than the first). When slightly cool, put all donuts in powdered sugar in a paper or plastic bag. Shake till well coated. Refrigerate any leftovers (Ha!) and microwave 20 seconds to reheat. Makes approximately 18 mini-donuts. Thanks to Jackie for the last recipe. Jeanne Many of the recipes that come with the MAXIM'S Donut Maker Machine can easily be converted to GF by substituting GF flour mix and adding 1 teaspoon xanthan gum. ---------------------------------------------------------------------- From: Mark Fitzgerald (mfitz@mail.sisna.com) Subject: Choclolate Cake Doughnuts For years I've been making Bette Hagman's "Suprise Chocolate Cake" recipe from her first book to make cupcakes. A few weeks ago, I put some of the extra batter in my Maxim Donut Bites doughnut maker. They turned out great, I ate them almost as fast as I could cook them. Since I'm a Chocolate lover, I use three squares of chocolate instead of two. Also her recipe calls for 1-3/4 Cups lentil puree which takes a little bit of work to prepare. So I boil a full one pound bag of lentils, puree them in my blender, and freeze them in 1-3/4 Cup portions. When I'm ready to make doughnuts or cupcakes, I just thaw out what I need. ---------------------------------------------------------------------- Subject: Old-Time Johnny Cakes From: Mary Ash (smile@ridgecrest.ca.us) Johnnycakes are fried just like pancakes. Hushpuppys originally were made to "hush puppies" when fisherman would throw fried bits of dough to quiet their dogs. Hence the term hush puppies. Also, hush puppies are traditionally fried in oil that was used to cook fish or seafood and in that is why they have their unique flavor. I love hush puppies and wouldn't mine having a couple for dinner tonight. 1 egg 2 cups corn meal 1 teaspoon salt 1 1/4 to 1 1/2 cups milk Beat egg. Stir in corn meal, salt and milk to make a thick batter. Drop spoonfuls of batter onto a well greased skillet. Fry until golden on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12. ---------------------------------------------------------------------- From: Roz Reynolds (Rozreynold@AOL.COM) Subject: Quinoa/Garbanzo bean pancakes Beat together: 1/2 c applesauce 2 eggs (or replacer) 1/4 c oil 1/3 c liquid (I use water) In a separate bowl: 1/2 c quinoa flour 1/2 c tapioca flour 1/2 garbanzo bean flour 1/4 t salt 2 t baking powder 1 T sugar (optional) Add the liquid to the dry ingredients and mix slightly.Cook over low to medium heat as these will EASILY BURN if cooked on high, unlike wheat pancakes. I topped these with more applesauce and they were wonderful! ---------------------------------------------------------------------- From: Linda Blanchard (mindplay@LX.NET) Subject: Scones You asked for it! My husband is from Sheffield, England, so this was on my "to do" list anyway. After my bread mix's success with cookies, I thought I'd try something a little different, and it worked! Dave (the wheat eater) says he can hardly complain about this one (but...he always quibbles a *little* (g). They've got the correct heft and flavor but I didn't make them thick enough, and he felt they shouldn't be crisp outside. I made them thinner than your average scone to help ensure the bean flour flavor would get cooked out. That said, here goes: 2-1/4 cup Linda's Bread Mix 2-1/2 teaspoons baking powder 1 Tablespoon sugar 1/2 teaspoon salt 1/4 cup cold butter 2 eggs 1/3 cup cream (or maybe a dash more) Combine mix, baking powder, sugar and salt and mix well. Cut the butter into 1/4 inch (or smaller) cubes and drop into the dry mix. Cut butter into the mixture until the size of baby peas (use two knives, a pastry blender, or the whisk attachment on your Kitchenaid mixer). In a small bowl, beat the two eggs thoroughly. Have a good laugh while you try to set aside two Tablespoons of the beaten egg (it just doesn't want to separate in neat measures!). Pour the cream in with the bulk of the egg, and mix. Now make a well in the center of the dry mixture, and pour the cream and eggs in all at once. Using a fork, blend quickly, stirring just enough to incorporate the dry into the wet. Add a dash more cream if necessary to incorporate all the dry mix. Cover and refrigerate at least 4 hours (preferably overnight; again, this helps the bean flour develop a less beany taste). Preheat oven to 425 degrees F. Grease a cooky sheet. Flour your surface and rolling pin (I use Potato Starch Flour) and roll to 1/2 inch thickness. Cut in 3" rounds. Place on cooky sheet. Brush with remaining beaten egg. Dust with sugar. Bake 15 minutes or until they just begin to turn golden. Makes about 9 scones. -- Linda's Bread Mix 1 cup almonds ground to cracker crumb consistency 1 cup bean flour (Authentic Foods: 1-800-806-4737) 1 cup tapioca flour 1 cup potato starch flour 1/3 cup buttermilk mix 1 Tablespoon xanthan gum 1/2 teaspoon salt 1/4 teaspoon citric acid (optional, but it helps!) -- This recipe, like all my recipes, is copyright 1996 by Linda Blanchard. I grant anyone anywhere the right to distribute these recipes on a one-to-one basis, or in a non-profit newsletter. I retain all other rights. ----------------------------------------------------------------------
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Subject: Linda's No Rice, No Corn bread From: Linda Blanchard (paperfan@genie.com) Finally! A bread even my fussy wheat eater likes! This tastes fine fresh (not eggy), toasts well, and holds up to a sandwich without crumbling. The bean flour (from Authentic Foods: 800-806-4737 or email YPPR94A@prodigy.com) adds some welcome fiber. If you add an extra 1/4 cup of water, you get a very bubbly consistency that works well as crumpets or Schlotsky's style burger buns. DRY INGREDIENTS: Combine well 1 scant cup almonds, ground in a blender (4 oz) 1 cup bean flour (3-1/2 oz) 1 cup potato starch flour (6-1/2 oz) 1 cup tapioca flour (4-1/2 oz) 1 tablespoon xanthan gum 1/3 cup buttermilk powder 1/2 teaspoon salt 1/2 teaspoon ascorbic acid (optional) WET INGREDIENTS: 1 beaten egg 2 beaten egg whites 1-1/4 cup water with 2 teaspoon vinegar 1/4 cup vegetable oil 1/4 scant cup sugar 1-1/2 teaspoons yeast The summary: (1) grind the almonds to cracker crumb consistency (2) combine all the dry ingredients in a mixer and let it blend while you put together the wet ingredients. (3a) if using a bread machine, load ingredients in the recommended order and bake on your preferred cycle. Don't forget the yeast! (3b) if making by hand, combine wet and dry ingredients, adding the wet a little at a time, and lastly add the yeast; put straight into your preferred (greased) loaf pan and allow to rise until just doubled in size. Bake at 325 degrees until crust is light brown. Cool thoroughly. The detailed version: (1) You can use either blanched (peeled) almonds or unpeeled, unsalted almonds. The unpeeled almonds will give more of the look of whole wheat bread (the peels add color). If you have a =very= sturdy blender, drop the almonds in and plug your ears and let 'er rip until you have almonds ground to a consistency approximating cracker crumbs (about as fine as your blender will make them; you can tell when you reach this stage because the pitch changes throughout and then steadies when it's done its best). ((Do not use a food grinder or grain mill, or you'll get almond paste!)) Next combine all the dry ingredients in your mixer and let it blend on low speed to make sure the xanthan gum is evenly distributed. (2) Nothing new to add here... just combine the wet ingredients. (3a) The times I have programmed into my Zojirushi bread machine are as follows: Warm up: automatic Knead One: 0 Rest: 0 Knead Two: 20 (maximum time is okay) Rise 1: 0 Rise 2: 60 Bake: 40 Cool: Maximum A long rise time is necessary this way, but you get better yeast flavor from it. If your bread machine will not give you such a long rise, add an extra 1/2 teaspoon of yeast at the start. (3b) When combining ingredients, once the yeast is in, mix gently but well until the consistency is smooth, or almost smooth. Everything should be well combined. Put the bread in a greased pan or in greased forms for making burger buns, and cover with a damp cloth and set in a warm place (inside an oven that has a pilot light is a good place). When it's about doubled in size, preheat the oven to 325 degrees, and then bake until the crust is the color you like. ---------------------------------------------------------------------- Subject: DARK RYE BREAD From: Linda Blanchard (paperfan@genie.com) DRY INGREDIENTS: Combine well 1 scant cup almonds, ground in a blender (4 oz) 1 cup bean flour (3-1/2 oz) 1 cup potato starch flour (6-1/2 oz) 1 cup tapioca flour (4-1/2 oz) 1 tablespoon xanthan gum 1/3 cup buttermilk powder 2 T cocoa powder 1/2 teaspoon salt 1/2 teaspoon ascorbic acid (optional) 1/4 cup caraway seeds WET INGREDIENTS: 1 beaten egg 2 beaten egg whites 1 cup water with 2 teaspoon vinegar 1/4 cup vegetable oil 1/4 cup dark molasses 2 T brown sugar (dark preferred) 1-1/2 teaspoons yeast *except use whole almonds, not blanched & peeled Instructions are the same as above for Linda's No Rice, No Corn bread --------------------------------------------------------------------- From: Susan Carmack (Subject: bean flour bread Wet Ingredients: 3 eggs 1 teaspoon cider vinegar 3 tablespoons olive oil 1 cup gf yogurt or gf cottage cheese (blended in food processor) 1 1/4 cups warm water with 1 Tablepoon yeast and 2 tablespoons of sugar or honey Dry Ingredients: 1 1/2 cups rice flour 1 1/2 cups bean flour-pea/garbanzo/soy or combination of all 1/2 cup potato flakes or potato flour 1 tablespoon xanthan or guar gum 1 1/2 teaspoons salt 1 tablespoon egg replacer (optional) 1 teaspoon gelatin powder Once the yeast has bubbled up, mix together the wet ingredients in electric mixer. Sift and add the dry ingredients. Mix for about 5-10 minutes until everything resembles cake batter. If mixture is too thick, add more water or milk. If too thick, add more flour. It should be thin enough to rise easily until doubled in 2 greased teflon-type bread pans. Bake at 400 for 40 minutes. If something goes wrong, I cut the loaves into croutons or use the crumbs for other recipes. I experiment with 2 1/4 teaspoons to 2 tablespoons of yeast. Sometimes I leave out the potato flour and add 1/2 cup dry milk powder. Or leave out the yogurt/cottage cheese and use dry milk. --------------------------------------------------------------------- From: Susan Stokes (SStokes118@AOL.COM) Subject: Mini Rolls (this recipe is from Jackie in NYC) Preheat oven to 400 degrees. Beat together: 1/2 cup oil 1/2 cup lactaid (dairy free milk) or water 2 eggs or 4 egg whites (or egg replacer) In separate bowl, mix: 1/2 cup amaranth flour 1/2 cup tapioca flour 1/2 cup potato starch 1 T. sugar 1/2 t. salt 2 t. xanthan gum 2 t. GF baking powder Mix liquid and dry. Batter should be fluffy, if not add more lactaid/water. Bake for 20 minutes in a slightly greased (with spray) muffin tin. ---------------------------------------------------------------------- From: Karyn Friedman (KSPEACE@AOL.COM) Subject: Mini Sandwich Rolls - correction Several people had trouble with this recipe. Somehow I transcribed it with too little liquid - sorry I didn't post the correction sooner. Add water to batter until it is quite soft and wet - about the same consistency as pancake batter, but "fluffier." My apologies. ---------------------------------------------------------------------- From: Linda Blanchard (mindplay@lx.net) Subject: Linda's bread mix: 1 cup almonds, ground to cracker-crumb coarseness 1 cup bean flour 1 cup tapioca flour 1 cup potato starch 1/2 teaspoon salt 1/4 teaspoon ascorbic acid (optional) ----------------------------------------------------------------------
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Subject: Karyn Friedman (KSPEACE@AOL.COM) From: White Chicken Soup (hypoallergenic) In a large pot of water, boil 6 skinless chicken thighs for 15 minutes Add: 4 stalks bok choy (white part - diced) 2 stalks celery (optional) 2 parsnips, peeled & diced 1 onion, chopped 1 clove garlic, minced 1/2 tsp. salt Simmer for 1-2 hours. Remove chicken and let cool. Separate and discard bones & grizzle and return chicken to pot. Serve. For picky eaters: Add water and puree in a blender or food processor. Freeze in 1 cup containers, label, and defrost as needed to replace water as liquid for boiled rice. The rice will be more flavorful and will contain all of the nutrients of the vegetables and chicken. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Orange-Broccoli Salad 2 pounds broccoli, trimmed, cooked, drained 1/2 cup celery, diagonally sliced 1/2 cup non-fat Italian dressing Grated peel of 1/2 fresh orange 1/4 cup fresh squeezed orange juice 1/4 teaspoon dried dill weed 1 small head Bibb or Boston lettuce, torn into bite-size pieces 1 small head Romaine lettuce, torn into bite-size pieces 3 oranges, peeled, sectioned or cut into half-cartwheel slices Arrange broccoli and celery in large shallow dish. Combine Italian dressing, orange peel, juice, and dill; pour over vegetables. Cover and chill. To serve, combine lettuces on large serving platter or six dinner plates; arrange broccoli and orange sections. Spoon celery and remaining dressing over salad. Makes 6 salads. This is an official 5-A-Day recipe. Nutritional Analysis Per Serving: Calories, 132; Fat, 4 g.; Cholesterol, 64 mg.; Fiber, 7 g.; Sodium, 225 mg. Percent calories from: Fat, 26%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Salad Bar Vegetable Medley 2 tablespoons water 5 cups mixed salad bar vegetables (1 pound) 1/2 teaspoon marjoram leaves 2 tablespoons reduced calorie French or Italian salad dressing Heat water in frypan. Add vegetables; sprinkle with marjoram. Cover and cook 5 minutes or until vegetables are tender-crisp. Drain, if necessary. Toss vegetables with salad dressing. Makes 4 servings. This is an official 5-A-Day recipe. Note: Select vegetable pieces that are fairly similar in size, such as broccoli and cauliflower florets, carrot slices, green pepper strips, sliced celery, mushrooms, zucchini slices, etc. Nutritional Analysis Per Serving: Calories, 40; Cholesterol, trace; Sodium, 85 mg.; Fat 1 g. Percent calories from: Fat, 22%. ---------------------------------------------------------------------- From: jklemm@mail.bcpl.lib.md.us (John D. Klemm) Subject: SUMMER SALAD WITH QUINOA Serves six 1/2 package of fresh spinach (about 5 oz.) 1 bunch curly endive 1 c. uncooked quinoa 2 c. water 1/4 tsp. salt (optional) vegetables/fruit for kebabs: selection of yellow and green squash carrots bell peppers new potatoes Belgian endive pineapple lemon-mustard vinaigrette (recipe below) avocado for garnish cherry tomatoes for garnish Prepare vinaigrette and set aside. Wash and/or soak spinach as necessary to remove grit, and pull off stems. Wash curly endive. Pat or spin dry both spinach and endive. Tear into pieces and set aside in refrigerator. Rinse the quinoa thoroughly in a sieve under cold running water, tossing a few times to make sure all the grains are rinsed. Bring the water to a boil, add salt if desired and stir in rinsed quinoa. Reduce heat and simmer, covered, for 20 minutes. The grain, when cooked, should not be mushy, and the tiny spiral of the germ will be visible. Fluff the grain with a fork and set aside to cool. Wash and slice the vegetables and fruit (except the avocado and cherry tomatoes) into bite-sized chunks and skewer. Use some of the vinaigrette as a light baste. Grill the vegetable skewers (on barbecue or in oven) until browned and tender, approximately 15 minutes for everything. Toss the quinoa, spinach and curly endive together with just enough vinaigrette to moisten the leaves lightly. Toss again with the grilled vegetables and serve immediately, garnished with chunks of avocado and cherry tomatoes. LEMON-MUSTARD VINAIGRETTE grated zest of 1 lemon 2 tbsp. lemon juice 2 tsp. Dijon-style mustard 1/4 c. olive oil salt and black pepper to taste Combine the zest, lemon juice and mustard in a bowl. Whisk in the olive oil until emulsified. Season to taste with salt and pepper. --------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa Corn Chowder Yield: 1 batch 1 tb Oil 1 lg Onion; chopped 2 Garlic cloves; minced 1 lg Potato; peeled and cubed 3 c Corn kernels 1/2 c Uncooked quinoa 4 c Vegetable stock 1 Bay leaf 2 c Milk (Pat used soya milk or -Rice Dream) 1/2 c Diced red pepper 2 tb Fresh dill or 1 tsp. dried Salt and pepper; to taste Saute the onion, garlic, corn, red pepper, potato and quinoa. Add stock and the bay leaf and simmer 30 minutes. Add milk and seasonings and heat. Remove bay leaf. Garnish with parsley or dill. --------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Sopa de Quinoa y Tomate (Quinoa and Tomato Soup) Yield: 6 servings 1 tb Unrefined oil 1 ts Fresh cilantro; minced 1 Garlic clove; pressed 1 Onion; diced 1/2 Green pepper; chopped 2 Celery stalks; chopped 1 c Tomato; chopped Salt and pepper; to taste 6 c Stock* 1/2 c Quinoa Scallions; to garnish 1/4 c Grated cheese; to garnish *Vegetable, fish or chicken. Heat a 2-qt. soup pot. Add oil and saute cilantro, garlic, onion, pepper, celery and then tomato. Add salt and pepper. Add stock and bring to a boil. Add quinoa and return to a boil. Cover, reduce heat and simmer for 45 minutes. Garnish each bowl with scallions and cheese. Serve hot. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Chicken and Quinoa Salad Yield: 4 servings 4 c Cooked quinoa 1/2 c Pecan halves 1 c Cooked chicken; cubed 3/4 c Golden raisins -- plumped in hot water -- drained 1/2 c Thinly sliced scallions 1/3 c Olive oil 1/4 c Rice vinegar or lemon juice 1/4 ts Pepper 2 tb Shoyu Lettuce leave -- washed and dried A sprinkle of paprika Parsley; to garnish Lightly toss salad ingredients. Chill for 1 hour. Arrange on lettuce leaves, add a sprinkle of paprika, garnish with parsley and serve. --------------------------------------------------------------------- From: david@terminus.ericsson.se (David Bold) Subject: Quinoa and lentil soup 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, finely chopped 2 sticks celery, chopped 1 carrot, cut into tiny dice 1 tsp caraway seeds 100g/4oz quinoa 900ml/1.5 pints vegetable stock 150ml/0.25 pint white wine 400g/14oz can brown or green lentils, drained 4 tbsp chopped fresh coriander seasoning 1. heat the oil in a large pan and cook the onion, garlic, celery (yuk!) carrot, and caraway seeds for 5 minutes. Stir in the quinoa, stock and white wine, bring to the boil, cover and simmer for 20 minutes until the grains are tender. 2. Add the lentils and cook for a further 5 minutes. Stir in the coriander, season to taste. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Honey Chive Fresh Carrot Salad 4 pounds fresh carrots, thinly sliced (1 gallon) 1 pound green onion, thinly sliced (1 quart) 1 1/2 pounds red or green bell pepper, cut in 1/2 inch squares (1 quart) 2 cups honey 1 cup white wine vinegar 1/3 cup thinly sliced chives 1/2 teaspoon salt pepper to taste Whisk together dressing ingredients. Fold together with vegetables, chill o marry flavors. Makes 24 servings. This is an official 5-A-Day recipe. Recipe provided by the California Fresh Carrot Advisory Board. Nutritional Analysis Per Serving: Calories, 133; Fat, 0 g.; Cholesterol, 0 mg.; Fiber, 3 g.; Sodium, 165 mg. Percent calories from: Fat, 2%. ----------------------------------------------------------------------
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Subject: Karyn Friedman (KSPEACE@AOL.COM) From: Easy Marinated Chicken (hypoallergenic) Preheat oven to 400 F. In a large mixing bowl, combine: 1/4 cup rice vinegar 1/4 cup canola oil 1 TBSP lemon juice 1 TBSP honey 1/2 tsp salt 1 clove garlic Add 4 lbs. raw skinless chicken thighs and toss to coat. Cover and marinate in refrigerator for 2-6 hours. Arrange pieces in large, shallow baking dish and cover with marinade. Bake for 45 minutes or until done. ---------------------------------------------------------------------- From: Leslie Elsner (LEls608@AOL.COM) Subject: Rice Pasta Lasagna by Pastariso 1 large onion 1/2 green pepper 1/2 dz lg. mushrooms 1 box pastariso lasagna noodles 1-16oz jar gf spaghetti sauce 1lb package of firm tofu or 1 lb ground beef grated gf cheese Boil pasta in 8qts boiling water and cook for 8-10 minutes, stirring occasionally. If desired add a tbsp of oil and salt. Turn off heat, cover and let simmer for another 5-8 minutes. Drain & rinse in cold water Peel and chop onion, peppers and mushrooms. Mince Tofu or ground beef. Saute vegetables in a small amount of oil. Add tofu and sautee with vegetables for 2-3 minutes. Add jar of sauce to mixture and simmer for 5-7 minutes Order of layers: vegetables/tofu mixture in bottom of pan cover with one layer of lasagna add layer of vegetable/tofu mixture cover with cheese add layer of lasagna add layer of vegetable/tofu mixture cover with cheese Bake ay 350 degrees for 30 minutes ---------------------------------------------------------------------- From: Susan Stokes (SStokes118@AOL.COM) Subject: Corn Tortillas (this recipe is from Janet - Modesto, CA) Masa flour Water Add enough water to the masa flour to make a pie dough consistency. Let rest for 20 minutes then roll into balls and smash them flat. A tortilla press works with wax paper, otherwise use a rolling pin with dough between plastic wrap. Cook on a dry skillet until they change color a little - a minute or two on each side. Janet recommends only making a few at a time because it is time consuming. Use about 1/3 cup of flour which makes about 3 tortillas. ---------------------------------------------------------------------- From: Sandra J Leonard Subject: Making pasta (Does anyone know of a commercially available gluten free egg noodle >product? I don't know of any gf egg noodle product as such but can tell you that if you purchase PASTARIO (the brand name) fetuccini, break the fetuccini up into small noodle lengths as you are putting it into the boiling water...it is a good substitute. Cook the pasta in LOTS of boiling water (directions for any brand) and add salt if desired...NO OIL. Cook for the least amount of time given on the package. Set a timer for this as time is critical. Start timer as soon as all the pasta is in the water. Test for doneness when timer goes off and if not done to your liking at that time, keep testing every 30 seconds. Drain and rinse in HOT tap water. >I have tried an Atlas pasta maker, but the dough shreds and sticks >to the works; in the end, it is more work than "by hand". Try making the pasta dough in the food processor. Really works fast and is very easy to do. Think that maybe you are not going about using the Atlas machine the right way. You do have to remember that our dough won't have any stretch. (Yes, I do have an Atlas & I do use it...also have an extruding machine) Divide the dough into small working pieces (maybe 2 or 3 pieces). Flour a dough piece and roll it out using a rolling pin until it is slightly flattened. (Rest of dough should be covered well to keep from drying out.) Set the pasta machine to the widest setting for rollers. GENTLY pass the dough through the first time. Make sure the dough is well floured. It will look a bit rough on the first pass. If it starts breaking apart you may need to use the rolling pin on it a bit more to flatten. When turning the crank for the first couple of times through, do it slowly, so the dough has time to do a little stretching, keeping in mind our dough won't give much. You may have to pass the dough through the first setting a time or two, keeping it well floured. Go to next setting and gently pass though again. You won't be able to go to the tigthest setting as the dough won't be able to handle it....1 or 2 settings from the tightest is about it for GF dough. You may find that the dough is getting a bit long after a couple of passes through, I suggest that you cut it down to 5-6" lengths to keep it from breaking, go shorter lengths if you are more comfortable with that. Cut into noodle sizes you desire. ENJOY! NOTE: I tend to do each step to all the dough...I roll out all the small pieces with the rolling pin first, pass each one through widest setting next etc. I just protect the dough from drying out with a very large piece of plastic laid over it. I like the feeling of all the dough being at the same stage when I'm making it. I make 'killer ravoli' using the above method using the Atlas to roll the dough strips out. I don't use stripes as long as the ravioli press form though...only about half the length of the form. It is too risky working with GF pasta dough trying to get long lengths of dough, no stretch and breaks easily...working shorter lengths makes just as many ravioli but without the stress for me. The above comes from many years of experimenting and testing. Hope you will find these tips and hints helpful to you. Know the pasta is worth the extra effort. After you do it a time or two, you will start to feel comfortable doing it and it will go better. >Has anyone had any experience with the pasta machines that >"extrude" the dough into various shapes? I hesitate to >invest in yet another piece of equipment without some assurance >of success. Yes, I have 'tested' about 4 of these machines...the one that I could recommend as working the best with GF flours is the "PASTA EXPRESS" machine. They go on sale frequently just watch the ads for the best prices. It does take some experimenting also...no machine can you just throw in gf flours and expect a perfect product to come out okay. This machine too does take a bit of working with to get a good pasta. Tip: the dough needs to be mixed very well. If you allow machine time to mix the ingredients well to start with, a better end product will be turned out. Most of the above machines come with a video...watch it carefully as the look to the dough should be just like it shows on the video. Their how to manual also gives a good description and sketch. Always soak the die in hot tap water before using. Always coat the back of it with oil before putting on the machine and extruding. This will mean that a die is needed on machine to mix dough, remove that die when ready to extrude, put the heated, oiled die in place and then go to extruding. Tip: The first minute or so of dough being extruded should be taken and put back into the work bowl of the machine as pasta takes about that long before it starts to extrude the best it can. Notes: - It is best to cut the pasta into short lengths as it too won't hold up to long, heavy lengths as doesn't have the 'give' and strech that regular pasta has. - Don't place the extruded pasta on top of each other...the weight will crush the pasta below it. I use a very large pizza pan as my 'catcher' under the extruding area. I catch the pasta and gently handle it after being cut, by putting it on the pizza pan, turning the pizza pan as needed. Cover the pizza pan right away when done with plastic to keep dough from drying out. I find that it does better if it can be refrigerated this way until I am ready to cook it. I like to make my pasta in the morning first thing and refrigerate it until ready to cook for the evening meal. Seems to be a bit better...not sure why. Pasta may be flash frozen right on the pizza pan and after frozen, moved to storage containers. Must be cooked frozen later. - Don't drain the pasta by pouring all the water out in a colander as it will crush the pasta...it is very delicate. I use a a large 'chinese web hand strainer' to lift it from the boiling water into a colander...do only small amounts at a time. I rinse with hot water and then using another colander, I do another small amount the same way. The pasta will easily turn to mush if you do it the normal way. I have found that no GF pasta stands up to 'angel hair' thin...just turns to mush and dissolves or breaks apart with any recipe that I have tried and tested to date. Sure hope that this post gives you some courage to try your Atlas machine one more time! Also gives some insight to making gf pasta using an extruding machine. ---------------------------------------------------------------------- From: http://www.hei.com/heco/ekitchen/ekitchen.html Subject: MOCHIKO CHICKEN 2 lbs. chicken thighs, deboned 4 T mochiko (Japanese sweet rice flour) 4 T cornstarch 4 T sugar 5 T shoyu (soy sauce) 1/2 t salt 1/2 t MSG 2 eggs 1/4 cup green onion, chopped 2 clove garlic, minced or crushed Debone chicken and cut each thigh into 2 or 3 pieces. Mix together remaining ingredients and pour over chicken. Stir to mix and marinate at least 5 hours. Heat about 1 inch of salad oil in skillet. Fry pieces of chicken taken from marinade in sizzling oil. Turn to brown evenly all sides until chicken is thoroughly cooked. Serve hot or cold. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Black Skillet Beef with Greens and Red Potatoes 1 pound beef top round 1 1/2 tablespoons Hot 'N' Spicy Seasoning 8 red skinned potatoes, halved 3 cups finely chopped onion 2 cups low sodium beef broth 2 large cloves garlic, minced 2 large carrots, peeled, cut into very thin 2 1/2 inch strips 2 bunches (1/2 pound each) mustard greens, kale or turnip greens, stems removed, coarsely torn nonstick spray coating Hot 'N' Spicy Seasoning 1/4 cup paprika 2 tablespoons dried oregano 2 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon black pepper 1/2 teaspoon red (cayenne) pepper 1/2 teaspoon dry mustard Partially freeze beef. Thinly slice across the grain into long strips inch thick. Thoroughly coat strips with Hot 'N' Spicy Seasoning. Spray a large heavy skillet (cast iron is good) with nonstick spray coating. Preheat pan over high heat. Add meat; cook, stirring, for 5 minutes. Add potatoes, onion, broth, and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots, lay mustard greens over top, and cook, covered, until carrots are tender, about 15 minutes. Serve in large serving bowl, with crusty bread for dunking. Makes 6 servings. This is an official 5-A-Day recipe. Nutrient Analysis Per Serving: Calories, 308; Fat, 4 g.; Cholesterol, 49 mg.; Fiber, 8 g.; Sodium, 100 mg. Percent calories from: Fat, 11%. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Black Bean Chili Burgers Yield: 6 servings 1 c Water 1/2 c Quinoa; rinsed 2 c Black bean flakes 1 1/2 c ;Boiling water 2 ts Chili powder 1 ts Ground cumin 1/2 c Fresh cilantro; chopped 2 Green onions; chopped 1/2 c Red bell pepper; chopped 1/2 c Plain bread crumbs 3/4 ts Salt 2 ts Vegetable oil OPTIONAL GARNISHES 2 c Lettuce; shredded 1 c Grated lo-fat cheddar cheese -OR cheddar-style soy cheese 1/2 c Nonfat sour cream 1 c Bottled salsa Avocado; diced Ripe olives; sliced Green onions; chopped Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2 ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Peruvian Quinoa Stew Yield: 4 servings 1/2 c Quinoa 1 c ;Water 2 c Chopped onions 2 Garlic cloves -- minced or pressed 2 tb Vegetable oil 2 c Chopped onions 2 Garlic cloves -- minced or pressed 2 tb Vegetable oil 1 Celery stalk; chopped* 1 Carrot; cut on diagonal -- in 1/4" pieces 1 Bell pepper; in 1" pieces 1 c Cubed zucchini 2 c Undrained tomatoes; chopped -- fresh or canned 1 c Vegetable stock; or water 2 ts Ground cumin 1/2 ts Chili powder 1 ts Ground coriander 1 pn Cayenne; or more to taste 2 ts Fresh oregano or 1 ts. dried Salt; to taste GARNISHES Chopped fresh cilantro (opt) Grated cheddar or Monterey -Jack (opt'l.) *Freedom used a pinch of celery seed. Using a fine sieve, rinse quinoa well. Place it in a pot with the water and cook, covered, on medium low heat for about 15 minutes, until soft. Set aside. While quinoa cooks, in a covered soup pot saute onions and garlic in the oil for about 5 minutes on medium heat. Add celery and carrots; continue to cook for 5 minutes, stirring often. Add the bell pepper, zucchini, tomatoes and stock or water. Stir in the cumin, chili powder, coriander, cayenne and oregano. Simmer covered for 10 to 15 minutes, until vegetables are tender. Stir cooked quinoa into the stew and add salt to taste. Top with cilantro and grated cheese, if you wish. Serve immediately. Freedom wrote: "I didn't use the cheese, and it was delicious enough to greatly please some non-veg friends. Hope you all enjoy it!" ---------------------------------------------------------------------- From: Sandra J Leonard (thebaker@cris.com) Subject: Cooking Pizza Dough )I need a GOOD pizza dough recipe. I have one that's pretty good but if )it sits a bit it gets sweaty on the bottom and a bit soggy under the )sauce. The following would be my suggestions: - Bake the pizza crust for about 10 minutes first - crust only...no toppings. - Bake at 500 degrees - Use a baking stone or tiles if at all possible for the best crust. Try using a pizza peel to get the pizza crust onto the baking stone. King Arthur Baker's Catalog has these baking items (1-800-827-6836 for a free catalog. I do not have any affiliation with this company.) - Remove pizza crust from the oven, brush on a very thin layer of olive oil. - Add a thin layer of cheese next. No, not the sauce but a thin layer of a favorite cheese...this will help keep a crust from becoming soggy. - Add pizza sauce, toppings and a thin layer of cheese, spices. - Bake for another 5 - 10 minutes until desired doneness. TIP: If the pizza sauce used is a bit on the thin side, place the amount called for in recipe and drain it for about 20 - 30 minutes while pizza crust is being readied, baked for first time etc. It will drain some of the exess liquid from the sauce and concentrate it a bit. Works every time! ----------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~

From: FoodTalk, May 96 Subject: Brussels Sprouts and Chestnuts 2 pounds fresh brussels sprouts (or use broccoli flowerettes) 8 ounces fresh chestnuts 4 teaspoons margarine or butter 2 tablespoons vegetable or low sodium chicken broth 1/4 teaspoon pepper Cut an X in the root of each sprout and steam until tender (don't overcook). Cut a thin strip off the shell of each chestnut. Bring a pot of water to boil, add chestnuts, and simmer for 15 minutes. Plunge chestnuts into cold water, then remove skins (large chestnuts may be cut in half). Heat margarine with broth and gently saute spouts and chestnuts together until heated through. Add pepper and serve. Makes 8 servings. This is an official 5-A-Day recipe. Nutritional Analysis Per Serving: Calories, 103; Fiber, 5 g.; Cholesterol, 0 mg.; Sodium, 47 mg. Percent calories from: Protein, 17%; Carbohydrate, 58%; Fat, 25%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Skillet Zucchini with Chopped Tomatoes 1 teaspoon soft margarine 2 small onions, chopped 4 small (6-inch/15 cm) zucchini, thinly sliced 2 medium tomatoes, chopped Freshly ground pepper In large nonstick skillet, melt margarine over medium heat; add onions and cook, stirring until softened. Add zucchini and cook for 2 minutes. Add tomatoes and cook for 3 to 5 minutes or until zucchini is tender-crisp. Season to taste with pepper. Makes 4 servings. This is an official 5-A-Day recipe. Nutritional Analysis Per serving: Calories, 60; Fiber, 5 g.; Cholesterol, 0 mg.; Sodium, 25 mg. Percent calories from: Protein, 14%; Carbohydrate, 70%; Fat, 16%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Steamed Sweet Potatoes with Yogurt Herb Sauce 1 1/2 pounds sweet potatoes, peeled and sliced 1/4 inch thick 2 tablespoons margarine 1 cup onion, chopped 1 clove garlic, crushed 3/4 teaspoon dill, crushed 3/4 teaspoon paprika 1/4 teaspoon salt Dash of pepper 1/2 cup plain nonfat yogurt 1 tablespoon fresh lemon juice Parsley Steam sweet potatoes just until tender, about 6 to 10 minutes. To prepare sauce, melt margarine in small saucepan. Add onion, garlic, dill, paprika, salt, and pepper. Cook until onion is tender. Remove from heat. Stir in yogurt and lemon juice. Cook over low heat until heated through, about 1 minute. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately. Makes 4 servings. This is an official 5-A-Day recipe. Microwave Instructions In ungreased 1 1/2 quart microwave-safe casserole dish, microwave sweet potatoes for 4 to 5 minutes on HIGH power. In small glass bowl, microwave margarine 30 seconds on HIGH until melted. Add onion, garlic, dill, paprika, salt, and pepper. Microwave on HIGH for 3 minutes or until onion is tender. Stir in yogurt and lemon juice. Microwave on HIGH for 40 seconds more or until heated through. Pour sauce over potatoes and stir to coat. Sprinkle with parsley. Serve immediately. Makes 4 servings. Nutritional Analysis Per Serving: Calories, 223; Fat, 6 g.; Cholesterol, 0.6 mg.; Fiber, 4 g.; Sodium, 239 mg. Percent calories from: Fat, 24%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Quick Fresh Veggie Kabobs 1 medium red bell pepper 1 medium zucchini 1 small jicama, peeled 8 cherry tomatoes 8 mushrooms 1 can (6 ounces) baby corn Four 10- or 12-inch long skewers Wash all the fresh vegetables. Remove seeds from the bell pepper. Drain the corn. Cut the bell pepper, zucchini and jicama each into 8 pieces. Thread two of each vegetable in a decorative pattern on each skewer. Makes 4 servings. This is an official 5-A-Day recipe. This recipe is provided by the California Children's 5-A-Day Campaign. Nutritional Analysis Per Serving: Calories, 100; Cholesterol, 0 mg.; Fiber, 4 mg.; Sodium, 149 mg. Percent calories from: Fat, 9%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Sweet and Sour Red Cabbage 1 small head red cabbage (1 pound), shredded 1 medium apple, unpeeled, cored, shredded 1 small potato, peeled, shredded 1 small onion, chopped Grated peel of 1/2 lemon Juice of 1 lemon 3 tablespoons brown sugar 1 tablespoon red wine vinegar In a large covered nonstick skillet, cook cabbage, apple, potato and onion in 1 cup water over low heat for 15 minutes; stir occasionally. Add remaining ingredients. Cover; cook over low heat 10 minutes longer, until vegetables are tender and mixture slightly thickens. Stir often. Makes 6 (3/4 cup) servings. This is an official 5-A-Day recipe. Recipe provided by Sunkist Growers, Inc. Nutritional Analysis Per Serving: Calories, 86; Fat, 0.5 g.; Cholesterol, 0 mg.; Fiber, 4 g.; Sodium, 28 mg. Percent calories from: Fat, 4%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Marinated Spinach 3 bunches (2 pounds) spinach 2 tablespoons Nakano Seasoned Rice Vinegar or to taste Celiac Editor Note: The GF status of the Rice Vingear is unknown. Wash spinach several times to remove sand; drain. With the water that clings to the leaves, steam spinach, stirring frequently, until wilted, about 3 minutes. Put in a sieve or colander and press liquid out with a wooden spoon. Transfer onto a serving dish. Sprinkle vinegar over spinach; stir to coat. Makes 4 servings. This is an official 5-A-Day recipe. Nutritional Analysis Per Serving: Calories, 51; Fat, 1 g.; Cholesterol, 0 mg.; Fiber, 6 g.; Sodium, 179 mg. Percent calories from: Fat, 14%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Stuffed Squash 6 small acorn squash 2 cups cooked rice 1 tart apple, cored and diced 1/2 cup green onions, finely chopped 1/2 cup celery, chopped 1/2 cup dates, chopped 1/4 cup rice bran 1/4 cup walnuts, chopped 2 tablespoons lemon juice 2 tablespoons margarine, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 gingersnap cookies, crushed (optional) Microwave Instructions Pierce squash with meat fork in two places. Cook on HIGH 12 to 14 minutes, or until just tender, turning squash over after 6 minutes (do not overcook). Let stand 5 minutes. Cut in half and scoop out seeds. Combine rice, apple, onions, celery, dates, bran, walnuts, lemon juice, margarine, cinnamon and nutmeg; mix lightly. Spoon rice mixture into squash halves; place on round microproof dish. Cover tightly with vented plastic wrap. cook on HIGH 4 to 6 minutes or until thoroughly heated. Sprinkle with gingersnap crumbs before serving, if desired. Makes 6 servings. This is an official 5-A-Day recipe. Nutritional Analysis Per Serving: Calories, 321; Fat, 10 g.; Cholesterol, 0 mg.; Fiber, 9 g.; Sodium, 62 mg. Percent calories from: Fat, 27%. ---------------------------------------------------------------------- From: FoodTalk, May 96 Subject: Potato and Lentil Casserole 1 cup dried lentils 5 cups water 1 teaspoon vegetable oil 1 medium onion, chopped 2 carrots, chopped 2 cloves garlic, minced 1 can (19 ounce) tomatoes, roughly chopped 3 medium potatoes, cooked, drained and mashed 1 cup 1% cottage cheese 4 green onions, chopped Pepper to taste Paprika Simmer lentils in water for 25 minutes or until tender; drain. In non-stick skillet, heat oil over medium heat. Add onion, carrots and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes; bring to a boil. Reduce heat, simmer uncovered 15 to 20 minutes until thickened. Stir in lentils. Place in deep 2 quart baking dish. Combine potatoes, cottage cheese and green onion; season with salt and pepper, if desired. Spoon over lentil mixture. Garnish with paprika. Bake in 350 degrees F oven for 30 minutes or until heated through. Makes 6 servings. This is an official 5-A-Day recipe. Recipe provided by the Prince Edward Island Potato Board. Nutrient Analysis Per Serving: Calories, 249; Fat, 2 g.; Cholesterol, 2 mg.; Fiber 9 g.; Sodium, 326 mg. Percent calories from: Fat, 7%. ---------------------------------------------------------------------- Subject: Quinoa recipe From: Burch@top.monad.net (Elliot Burch) I have not been able to come up with good uses for this nice grain (which I have heard isn't a grain but a relative of spinach) in meals that don't already have a grain, in which I end up replacing them and being disappointed in the Quinoa. Does anyone have authentic recipes that do not use Quinoa for a replacement rice, couscous, or millet. I would greatly appreciate any. thanks ~~~~~~~~ From: sigood@ibm.net (Stan Goodman) It's a relative of New Zealand Spinach...which isn't spinach at all. Confused? But you can use it just as you would use any grain porridge, depending on your culinary style. ~~~~~~~~ From: szimmerman@journals.uchicago.edu (Sara) Try cooking it with new potatoes cut into match sticks, corn, and either fennel or cumin seed (I used cumin). I can't remember off the top of my head where this recipe came from, but I remember trying it and enjoying it. It was while eating this, in fact, that my roommate pointed out the resemblance of cooked quinoa to a bowl full of teeny, tiny condoms. ~~~~~~~~ From: mmeyerho@mail.bcpl.lib.md.us (Sandy Meyerhoff) I've been using quinoa for awhile now and love it. One tip, make sure you rinse it before cooking, it has a bitter coating and can taste weird if you just cook it. You can also toast it in a hot pan, no oil, for a few minutes to deepen the flavor a bit. I've mostly substituted it for other grains but here's one that's a variation I found in a Mediterranean cookbook: Steam any vegetable till done. Blend honey and mustard to taste and add veggies and sauce to cooked quinoa. Roasted peppers in tomato sauce also tastes nice. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa: Basic Cooking Instructions Yield: 5 servings 1 c Quinoa 2 c Water Rinse quinoa thoroughly in a small strainer or by running fresh water over the quinoa in a pot. Drain. Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce heat to simmer; cover and cook until all water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible. ---------------------------------------------------------------------- From: judy.karpen@nrl.navy.mil (Judy Karpen) Subject: Quinoa with Sun Dried Tomatoes 1 c quinoa 1 tsp butter 8 sun-dried tomatoes (not oil-packed), diced 2 shallots, minced 1 clove garlic, minced 2c stock or water pinch of cayenne pepper 2 Tbsp chopped fresh parsley salt & freshly ground black pepper Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside. Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper. Serves : 4 --------------------------------------------------------------------- From: judy.karpen@nrl.navy.mil (Judy Karpen) Subject: Quinotto Well, it turns out that, after several tries, we have found a classic italian dish, risotto, to be better or much better with whole grains. That is better than the original. Both of us being from Northern italy, we feel like we are qualified to judge. We also found - believe it or not - that the veg superfood, nutritional yeast, is sublime on risotto and variations thereof. The reason why whole grains are better is that they take the cooking, take the flavor, but stay neatly separated and crunchy. Risotto should be made with poorest quality rice, which is poor in starch and does not make glue over the 40 mins. cooking. The best for flavor are quinoa and brown rice, however the least time consuming are quinoa and millet. Hence the name quinotto. If you have some time at your hands, brownotto is really my favorite (brown rice). If you really have a long lonng time, try kamotto (kamut). Recipe follows. 1 cup/person of grains 2.5 cups/person vegetable stock some oil or margarine at your discretion 1 onion 1 tbsp./person nutritional yeast 1 glass of wine (optional) veg. of choice (list follows) parsley (optional) salt-pepper as needed Wash grains. Optional: toast grains in a skillet until they start popping or browning. This gives a rich, nutty flavor to the dish. Toast after washing. Mince onion. Put oil in heavy pot, saute' onion until golden. Add veg. of choice. Use low heat throughout. Veg. of choice: the best is traditionally mushrooms, however, asparagus tips, artichoke hearts, radicchio are fine choices. If you use asparagus, save half the tips for the last 3 mins, for the rest will melt away. Mushroom should be cut in 0.4X0.4X0.8 inches pieces. Same for the others. Saute' veg till limp. Add grains, and keep turning, till all juices, oil have been absorbed. Start a pot nearby with the stock. Add a glass of wine if desired. Keep turning till absorbed. When liquid is low, add a ladle of by-now hot stock. Keep turning for 20 mins (quinoa), 30 mins (millet), 50 mins (brown rice), until cooked. The two important things are: always add hot stock, and only add it when all of the previous stuff has been absorbed. You will have to stir often or it will stick to the bottom. Sprinkle with nutritional yeast and minced parsley (optional), mix, serve hot. --------------------------------------------------------------------- From: alally@bird.library.arizona.edu (Ann Lally) Subject: Peruvian Quinoa with Vegetables 3 cups cooked quinoa (can be cooked in water, broth, orange or apple juice; I used broth.) 2 tbl olive oil 1 1\2 inch piece fresh ginger, peeled and minced 1 small carrot, peeled and diced 1 rib celery, diced 1\2 red bell pepper, seeded and finely diced 1\2 green bell pepper, ditto 1\2 corn kernels, fresh or frozen 2 scallions, white part only, finely sliced Salt and ground black pepper 1\4 c. fresh Italian parsley, chopped or 1 tbl fresh thyme leaves In a large skillet over medium-high heat, heat oil with ginger. When oil is hot and ginger smells aromatic (about 2 minutes) but has not yet colored, add carrot and saute 1 minute. Stir in celery, then add red and green peppers, corn and scallions. Saute just long enough for veggies to heat through. Stir in hot quinoa. Season to taste with salt and pepper. Stir in parsley or thyme leaves and serve immediately. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Herbed Quinoa Yield: 4 servings 1 c Quinoa; thoroughly rinsed 2 c ;Water 1 ts Salt 1/4 c Olive oil 1 md Garlic clove; peel and mince Freshly ground black pepper 1/2 c Fresh basil, packed* or 1/4 c Fresh tarragon plus 2 tb Fresh thyme *If the listed herbs are unavailable, substitute an equal amount of parsley, or 1 ts. dried thyme, basil or oregano. Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a boil over medium-high heat. Reduce heat to medium, cover partially so the steam can escape, and cook at a slow boil until grains have doubled in size, become translucent, and are cracked open so that the spiral germ of the grain is visible, about 12 minutes. If necessary, continue cooking, uncovered, until all the liquid has been absorbed or has evaporated, which may take 1 more minute. While quinoa is cooking, combine olive oil, garlic and a generous amount of pepper in a warmed medium-size bowl. Just before the quinoa is cooked, coarsely but neatly chop basil leaves and mix them into the olive oil mixture. When quinoa is ready, add it to the olive oil, tossing until it is thoroughly combined. Check seasonings and serve immediately. Nice accompaniment to steamed fish or to roasted meats or poultry. Or serve as a main course along with a variety of vegetables and salads. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa Stuffed Peppers Yield: 5 servings 1 c Quinoa 2 c Water 4 lg Or 6 medium green peppers 1 md Onion; diced 1/2 lb Fresh mushrooms; sliced 2 tb Butter 28 oz Can tomatoes; coarsely diced -- juice reserved 2 Garlic cloves; crushed 12 oz Salsa (1 jar) 2 tb Dry sherry 10 oz Mozzarella cheese; shredded Rinse quinoa and add to water; bring to a boil. Reduce heat and simmer for 5 minutes. Set aside. Steam green peppers until soft but not limp; set aside. In large skillet, saute onion and mushrooms in butter. Add tomatoes, garlic cloves and salsa. Cook over medium heat for 10 minutes. Add sherry; simmer 10 more minutes. Fold in quinoa. Put peppers in baking dish; fill peppers with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35 minutes. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Curried Quinoa Yield: 5 servings 2 tb Unrefined oil 1 Garlic clove; pressed 1 sm Onion; minced 1/2 c Chopped green pepper 1/4 ts Curry powder; or to taste 1/2 ts Salt 1/2 c Raisins 4 c ;Water 2 c Quinoa Heat a 2 qt. soup pot. Add oil and saute garlic, onion and then pepper. Add curry and salt. Cover and cook for a few minutes. Add raisins and water. Cover and bring to a rapid boil. While water and vegetables are heating, toast the quinoa in a thin skillet for about 10 minutes while stirring continuously. Add quinoa to boiling water. Cover, reduce heat and simmer for 15 to 20 minutes. With a damp wooden spoon, mix from top to bottom. Cover and allow to rest for an additional 5 to 10 minutes. Combine all ingredients. Serve with your favorite Indian dishes. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Huminta (Bolivian Style Souffle) Yield: 4 servings 4 c Cooked quinoa 1 c Tofu -- squeeze out excess water 1 c Cooked winter squash -- or carrots or yams 1/4 c Tahini 3 dr Anise extract -or- 1/2 ts Powdered anise 1/2 ts Sea salt 1 ts Unrefined vegetable oil 1/2 c Bread crumbs Run quinoa, tofu and squash through a fine food mill. Lightly blend in tahini, anise and salt. Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or at room temperature in hot weather. Any leftovers may be sliced and pan fried. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa, Leek and Tofu Casserole Yield: 5 servings 1 1/2 c Tofu 2 ts Sesame oil 1 Garlic clove; pressed 1 Leek; chopped 2 c Cooked quinoa 1 ts Salt or 2 tsp. shoyu 1 ds Pepper Unrefined vegetable oil 1 c Bread crumbs 1 c Milk (dairy or soy) 1/2 c Cheese; grated Working with 1/2 c. tofu at a time, squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek; saute until lightly browned. Add quinoa and then tofu; saute each for 2 minutes. Season with salt and pepper. Oil casserole. Add 1/2 c. bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake at 350 F. for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. From Quinoa Corporation's Ancient Harvest brands "Vegetarian Entrees" brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood. Electronic format by Cathy Harned. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Buckwheat and Quinoa Yield: 6 cups 4 c ;Water 1/8 To 1/4 tsp. sea salt 1 c Unroasted buckwheat 1 c Quinoa Place water and salt in a 1 1/2 qt. saucepan and bring to a boil. While water is heating, place buckwheat in a wok or skillet and toast, over a high flame while stirring continuously, until it turns an amber color and emits a deep aroma. Set aside. Toast quinoa until it turns a shade darker in color, about 10 minutes. When water is boiling, add quinoa first and then _slowly_ add the buckwheat (or the water will bubble over the pot). Reduce heat to low, cover and allow to simmer until all of the water is absorbed (15 to 20 minutes). Remove from heat and allow to rest for 5 to 10 minutes. With a damp wooden spoon, gently mix the grain from top to bottom while still in the pot. Cover again and allow to set for 5 to 10 minutes. Place in a serving bowl (preferably wooden) and serve. The brochure says: "Buckwheat, the most warming and hearty of grains, combines with lighter quinoa to form an unbeatable duo that's especially suited to cold weather fare. This combination may be used for breakfast, lunch or dinner. For a simple breakfast or lunch, enjoy it plain. For dinner, you may wish to serve it with a tasty sauce." ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Moroccan Style Quinoa Yield: 4 servings 1 c Chickpeas; soaked overnight -- in 3 c. water 1 2"strip kombu sea weed -- (opt'l.) 3 sm Onions; quartered 1 c Carrots; cut in chunks 1 c Turnips; cut in chunks Soup stock* or water 1 ts Sea salt 2 Garlic cloves 1 Bay leaf 1/4 ts Cumin Pepper; to taste 2 tb Olive oil 2 c Whole Brussels sprouts 2 c ;Water 1/4 ts Sea salt 1 tb Olive oil 2 c Quinoa *Brochure says chicken or vegetable soup stock, but obviously vegans won't want the chicken soup stock. In a 3-qt. pot, bring chickpeas, kombu and soaking water to a boil. Cover, reduce heat to medium and boil for 2 hours. Add water as necessary so that water just covers the chickpeas. Remove 2 c. liquid from the pot and set aside in a 2-qt. pot. Place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables. Add salt, garlic, bay, cumin, pepper and olive oil. Cover and bring to a boil. Reduce to light boil and cook for 40 minutes. Add Brussels sprouts and cook an additional 10 minutes. Adjust seasoning. While vegetables and chickpeas continue to cook, add 2 c. water and salt to the stock in the 2-qt. pot and bring to a boil. Heat a thin pan, add oil and, while stirring continuously, toast quinoa for 10 minutes. Add to boiling stock, cover and simmer 15 to 20 minutes. Remove from heat. Allow to sit for 5 to 10 minutes. Gently mix from top to bottom with a damp wooden spoon. Cover pot and allow to rest for another 5 to 10 minutes. Serve by placing a large mound of quinoa on each individual plate. Flatten the mound in the center and fill with vegetables and chickpeas. Pour 1/2 cup of hot stock over all and serve hot. The brochure says: "Quinoa is a delicious substitute for couscous in this traditional Moroccan dish. Unlike couscous, quinoa is a whole grain and therefore yields a more wholesome dish. Ideally this dish is prepared in a 3-level steamer, a couscouserie, but as this is not a common kitchen utensil, [this] adaptation works nicely and allows the flavors of all the ingredients to blend." ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa Stuffed Tomatoes Yield: 4 servings 4 lg Tomatoes Salt (opt'l.) 4 To 6 scallions; minced 2 Garlic cloves; minced 2 tb Olive oil 2 tb Chopped parsley 2 tb Chopped capers 2 tb Chopped almonds 3 tb Chopped currants or raisins 2 c Cooked quinoa 2 tb Grated fresh Parmesan Slice tops off tomatoes. Remove pulp and seeds and discard. Salt tomatoes lightly if desired and turn upside down to drain. Set aside. Saute scallions and garlic in olive oil, then stir in parsley, capers, almonds and currants or raisins. Add quinoa or bulgur and combine thoroughly. Stuff mixture into tomato shells and sprinkle with cheese. Bake 15 minutes at 350 F. Per serving: 273 calories; 9 g. protein; 14 g. fat; 31 g. carbohydrates; 2 mg. cholesterol; 61 mg. sodium. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa en Salpicon Yield: 1 batch 2 c Raw quinoa 8 c Water 1 c Peeled, seeded cucumber -- diced 1 c Seeded and diced tomato 1/2 c Finely sliced scallions -- both green & white parts 1/3 c Chopped fresh Italian -parsley 1/3 c Chopped fresh mint leaves VINAIGRETTE 1/4 c Fresh lime juice 1/4 ts Ground white pepper 1 Fresh chile; seeded & minced 1 ts Coarse salt 1/2 c Olive oil Rinse quinoa under running water and drain. Place the quinoa and water in a large saucepan, cover, and bring to a boil over high heat; this should take about 5 minutes. Remove the cover and lower the heat; simmer 10 minutes longer. Drain the quinoa and cool. While the quinoa is cooking, make the vinaigrette. In a bowl, whisk together the lime juice, pepper, chile and salt. Gradually add olive oil, stirring constantly. Set aside. When the grain has cooled, assemble the salad. In a bowl, place the quinoa with the cucumber, tomato, scallions, parsley and mint. Toss to mix the ingredients, then add the vinaigrette and toss thoroughly. Season to taste with salt and white pepper. Yield: 6 to 8 servings. From _Cooking with Herbs_ by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 276. Electronic format by Cathy Harned. ---------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa Tabouli Yield: 1 batch 1 c ;Water 1/2 c Quinoa 3 md Ripe tomatoes 1 c Parsley 1 c Scallions 1/3 c Freshly squeezed lemon juice 1/3 c Safflower oil 2 tb Fresh mint Salt; to taste Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO! Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 minutes or until all water has been absorbed. While quinoa is cooking, finely chop the tomatoes, parsley and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabouli sit in the refrigerator for a day to blend flavors. Note: Also, she neglected to mention that tabouli is traditionally served at room temperature. Najjar wrote: "Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish." ---------------------------------------------------------------------- From: Gfgal@aol.com Subject: Leek Cakes try serving with guacamole and plain yogurt or sour cream 2 eggs 1 1/2 c milk 1 c brown rice flour salt & pepper 1 large bunch leeks, remove green end and chop finely in food processor mix batter and add leeks fry in oil like pancakes (don't need to deep fry) adapted from the Frugal Gourmet ----------------------------------------------------------------------
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From: Janet Maxwell (Subject: Peanut Butter Balls To Karen and others who want an unbaked cookie: The original recipe calls for Special K. Convert by using a combination of Corn Flakes and Crispy Rice Cereal (about half of each) Measure and set aside: 6 c. dry cereal (flakes & crispies) 1 c. chopped walnuts Bring to a boil on stove: 1 c. Karo syrup (light) 1 c. brown sugar Remove from stove and stir in: 1 1/2 c. Peanut Butter 2 tsp. vanilla Add to cereal in large bowl and form into 1" balls (makes about 56) ---------------------------------------------------------------------- From: Wencke Peter (wencke@ODYSSEE.NET) Subject: Norwegian Almond Cookies (Kransekake - Wedding Cake) 500 grams almonds, skin on, ground very fine 350 grams icing sugar (make sure it is not cut with wheat starch!) 2 - 3 egg whites (depending on size - just enough to make a very firm dough) Mix well. Preheat oven to 325% F. Line cookie sheet with parchment. Moisten hands with water. Shape dough into walnut size balls. Flatten slightly with moistened fork. Bake approximately 10 - 12 minutes (they should no longer look moist on the surface but they will be soft inside, otherwise they would be amaretti). Remove parchment with cookies attached and place on damped tea towel. In about 5 minutes the cookies will peel off easily. Place in airtight container. Keep for a week, easily. Hope you enjoy. --------------------------------------------------------------------- Frm: Mary Beth Gianoli (Smbg@AOL.COM) Subject: Peanut Butter, Cornflake Cookie 1 cup corn syrup or honey 1 cup white sugar 1 cup peanut butter (either crunchy or smooth) Mix the ingredients in a heavy saucepan and heat over medium heat, stirring often. Bring ot a boil and boil for about a minute. Add 6 cups of corn flakes or other dry cereal. Turn into a _well_ greased pan and allow to cool. Cut and enjoy. They should be stored in the frig if the weather is warm! --------------------------------------------------------------------- From: Ingrid Gordon (ingrid@PRAIRIENET.ORG) Subject: Fruit Grunt about 2 pints of blueberries (or other fruit such as rhubarb, apples, etc.) 1 cup water 1 cup sugar mix these and bake for aproximately 30 min. at 350 F in a caserole dish with a lid. meanwhile, mix together 1 1/2 cups sticky rice flour 2 tsp baking powder 1/2 tsp salt and 4 TB melted butter (cooled) 1 cup milk Form into dumplings and drop ontop of the fruit. Close lid and bake for another 15 minutes. Take out of the oven and let stand uncovered for ca. 15 minutes. --------------------------------------------------------------------- From: Turner Peter (wencke@ODYSSEE.NET) Subject: FRENCH CHOCOLATE LOAF CAKE The following is a recipe from Maida Heatter's New Book of Great Desserts. It does contain cornstarch but the recipe is directly quoted from the book, no conversions from other flours. 3/4 cup sifted cornstarch (sift before measuring and do not pack down when measuring) 8 ounces semisweet chocolate 1 tablespoon instant coffee 1/4 cup boiling water 3 ounces (3/4 stick) unsalted butter 1/2 cup granulated sugar 4 large eggs, separated 1/8 teaspoon salt Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees. You will need a loaf pan with a 6-cup capacity. Line the pan with foil (make as smooth as possible). Brush the foil-lined pan carefully with melted butter. After sifting and measuring cornstarch, resift it three more times and set aside. Coarsely chop chocolate and place in heavy saucepan with 4-cup capacity. Dissolve coffe in water and pour over chocolate. Cover, place over low heat, and let stand for a few minutes until the chocolate starts to melt. Do not overcook. Stir (with wire whisk) until smooth, then transfer to a small bowl to stop the cooking and set aside to cool slightly. Meanwhile, in large bowl of mix master beat the butter until soft. Gradually add sugar and beat for 2 to 3 minutes, scraping bowl occasionally with spatula. Add egg yolks one at a time, scraping bowl and beating after each addition until incorporated. Then continue to beat for a few minutes until the mixture is pale and creamy. On low speed add the chocolate mixture, which may still be slightly warm or at room temperature. Scrape the bowl and beat only until smooth. Then add the cornstarch, scrape the bowl, and beat only until smooth. Remove from the mixer and set aside. In small bowl of mixer, with clean beaters, beat the egg whites and salt ONLY until the whites just stand up straight when the beaters are raised. DO NOT OVERBEAT. Add 1 rounded tablespoonful of the whites to the chocolate mixture and stir in to mix. Repeat with a second spoonful, and then with a third (this softens the batter so that it doesn't crush the egg white bubbles in the remaining whites). Fold in about half the remaining whites without being too thorough, then fold in the balance, gently but completely. Pour batter into prepared pan. Twirl pan swiftly to right and left to level the top (without deflating bubbles). Put this pan in a bain marie (a larger pan, with sides no higher than the loaf pan. Pour boiling water into the larger pan until it comes up about 2/3 of the way to the top of the loaf pan). Bake about 50 to 55 minutes, until a cake tester inserted gently into the center comes out barely clean and dry. Test several times to be sure. There will be a thin crust on top. The middle of the cake will be soft but not runny. DO NOT OVERBAKE. Turn off the heat and open the oven door a few inches. Let cool that way for 20 minutes. Then open the door all the way and let the cake sit in the open oven for about an hour til it comes to room temperature. Turn out the cake on a platter and peel off foil. Serve the cake as is, upside down. It is wonderful with raspberry sauce, or raspberries (or strawberries) and whipped cream, or dusted with icing sugar and sprinkled with chocolate curls. This is an incredibly delicious dessert, one I often make even for non-CD company. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Flourless Chocolate Cake Use springform pan 9x2.5" greased and dusted with cocoa powder. Line with waxed paper. Preheat oven to 250 deg. In sauce pan over low heat, melt 2 8oz semi-sweet chocolate with 1/2c. margarine. In large bowl, whisk 5 large egg yolks with 1 TBSP vanilla extract. Slowly beat chocolate mixture with yolks. In another small bowl, beat egg whites till stiff, adding 1/4c. confectioners sugar. Fold egg whites in, in portions of 1/3. Pour into pan. Bake 1 hr. Cool completely before removing. Sprinkle with confectioners sugar. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: New Zealand Pavlova 3 egg whites 1c. sugar 1tsp. GF vinegar (you read it right) 1tsp. baking powder bit of vanilla extract Beat whites till stiff. Add sugar slowly, then vinegar, then baking powder. Line 9x9 or smaller pan with greased wax paper and fill with batter 2-3" high. Bake at 350 deg about 45 min. Turn oven off and leave to cool inside. "Frost" with whipped cream. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Rice Flour Cake with Various Fillings 1 1/3c. butter flavored margarine at room temp. (200gr for you metrically minded people) 1c. sugar (white, brown or a mixture) 2c. rice flour Put marg. and sugar in food processor and mix with metal blade until marg "dissolves" into sugar. Add rice flour and process until you get crumb mixture.. Remove 1/3c and put aside. Add to larger crumb mixture: 3 whole eggs 3/4-1c sour cream 2 1/4tsp. baking powder Again mix until uniform and smooth. Add desired filling (see below) and mix. Transfer to greased pan (not a false bottom pan) (but bunt pan is OK) and fill 3/4 full. Over this, sprinkle the 1/3c. curmbs you removed before. Bake at 350-375 deg, checking after 1/2 hour and every so often for done-ness. Possible fillings 5 large bananas cut up 4-5 coarsely chopped apples with sugar and cinnamon GF chocolate chips 1c. coconut mixed with ground peanuts mixed dried fruit, cut up This cake can be frozen, then warmed for a few minutes in a microwave to keep taste and freshness. As we say here, b'tay'avon (bon apetite), --------------------------------------------------------------------- From: Ingrid Gordon (Subject: Schokoladentorte Surfin (Swiss chocolate cake) 150g butter/margarine (5 oz) 125g sugar (ca. 1/2 cup + 2 TB) 6 egg yolks 1 TB Kirsch (optional) 150g Chocolate (5 oz), melted 6 egg whites a pinch of salt a knife tip of baking powder 2 TB sugar 200g ground almonds (ca. 1 2/3 cup) 2 TB corn (or other) starch cream together butter, sugar and egg yolks. Add the kirsch and melted chocolate. Beat together the egg whites, salt and baking powder. Stirr in the 2 TB sugar in the end. Fold in nuts and starch. Gently fold this mixture together with the egg/butter/sugar/chocolate mixture. Pour into a springform and bake for 60 min. in a 180c (375F) preheated oven. Top with powdered sugar, if desired. --------------------------------------------------------------------- From: Ellen & Sam Asher (Subject: Chocolate Chip Cookies I adapted this recipe from the Joy of Cooking. Mix: 1/4 c. butter, softened + 1/4 c. applesauce Add: 1 c. sugar (I use 2/3 c. fructose) Beat in: 2 egg whites + 1/2 tsp. gf vanilla Add & mix well: 2/3 c. rice flour + 1/3 c. sweet rice flour + 2 T. tapioca flour + 1/2 tsp. salt + 1/2 tsp. soda Then stir in: 1/2 c. chocolate chips (+ 1/2 c. chopped nuts, optional) Drop by rounded teasponful on greased cookie sheet Bake at 350 degrees for 10-15 minutes. Remove from pan immediately and let cool on rack. They will be soft at first, but will harden as they cool. Hope you like them too. --------------------------------------------------------------------- From: Newsgroup: rec.food.cooking (jblee@aloha.com (J B Lee)) Subject: MOCHI CAKE 1 lb mochiko (or sweet rice flour) 2 1/2 cups sugar 2 teaspoons baking powder 1/2 cup butter or margarine, melted 3 cups milk 5 eggs, beaten 2 teaspoons lemon extract 1 teaspoon vanilla 1 cup shredded coconut Preheat electric oven to 350 F. Grease a 13 x 9 x 2-inch pan. In a large bowl, combine mochiko, sugar, and baking powder. Add remaining ingredients; mix well. Pour into prepared pan. Bake for 1 hour; cool. Makes 24 servings. --------------------------------------------------------------------- From: http://www.hei.com/heco/ekitchen/ekitchen.html Subject: TIKOY 2 boxes mochiko or sweet rice flour, 16 oz. each 3 cups brown sugar (you can substitute white sugar) 2 pinches of salt 3 tablespoons vanilla 5 1/2 cup water oil for frying Combine Mochiko, sugar, salt and vanilla. Add water little at a time, mixing constantly until blend well. Spray mold pan with non-stick spray. Pour mixture into the mold. Steam until firm to the touch. (It will be wet but you can use it right away. If you want it to be a little dry, just leave it inside the fridge for a day or two, uncovered.) Slice and fry until crunchy brown. You can use other flavorings other than vanilla like almond or pineapple. --------------------------------------------------------------------- From: http://www.hei.com/heco/ekitchen/ekitchen.html Subject: COCONUT MOCHI (Chichi Dango) 1 box (1 lb) mochi flour (mochiko) 2 1/2 cups sugar 1 teaspoon baking powder 1 can coconut milk 1 3/4 cups water 1 teaspoon vanilla (opt) Procedure Mix sugar, flour, and baking powder together (dry ingredients). Add all the liquid ingredients mix until smooth. Poor into a greased 9"X13" pan and cover with foil. Bake one hour at 350 degrees F. When cooked cut with a plastic knife (does not stick like a metal knife). Maybe rolled in cornstarch individually and stored. --------------------------------------------------------------------- From: Karyn S. Friedman (KSPEACE@aol.com) Subject: Cutter Cookies/Piecrust Preheat oven to 350. Bowl: 2 1/4 cups tapioca flour 1 tsp. salt 1/4 cup sugar 4 tsp. EnerG Egg Replacer (optional - can omit for piecrust) 1/2 tsp. guar/xanthan gum (if you omit this the cookies are delicious but crumbly) Blender or Food Processor: 1 cup Filberts/Macadamias 1/4 cup water 1/2 cup canola oil 1 tsp. vanilla Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 12 (?) minutes or until they begin to turn golden-brown. I like them a bit golden - they're crispier. I highly recommend investing in an Airbake cookie sheet so as not to burn your GF cookies. Makes 2 1/2 dozen cookies. This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies (dinos are a big hit around here.) It would also make an excellent pie crust - flaky and delicious. I always use macadamias - very inexpensive at my warehouse store. I admit, when I'm in a hurry I just start with the nuts in the food processor, then add the other dry then wet ingredients one at a time until I have my cookie dough. It works ok for me, but you may prefer not to cheat, depending on your food processor. Rolling it out, then flouring and folding several times, then rolling quite thick and cutting with fluted circles would probably result in something like an English scone, texture-wise. A few raisins, some clotted cream & jam... --------------------------------------------------------------------- From: Ellen & Sam Asher (Subject: Orange Cookies Hi all bakers: I am trying to perfect cookies, and when I come up with a good adaption, like this one, I'll pass it along. Mix until well creamed: 1/4 c. butter, softened (the original uses 1/2 c. and no applesauce) 1/4 c. applesauce 1/2 c. fructose (or 3/4 c. sugar) 1 T. frozen orange juice concentrate, thawed 1 1/2 tsp. grated range peel 1/2 tsp. gf vanilla Mix all dry ingredients together (use a wire wisk) before adding to wet 1 c. rice flour 1/2 c. sweet rice flour 2 T. tapioca flour 2 tsp. baking powder 2 T. poppyseed (optional) Mix well, about 2 minutes, then form balls (about 1 inch), and flatten. (I use bottom of glass) Bake on greased cookie sheet (I use non-stick) at 325 degrees for 12 minutes, until just beginning to color. Transfer to rack and cool. Hope you like them. Ellen --------------------------------------------------------------------- From: cch@salata.com (Cathy Harned) Subject: Quinoa Pudding Yield: 1 batch 2 c Cooked quinoa 3 c Milk 1/3 c Honey or 1/2 c brown sugar 3 Eggs; beaten 1/8 ts Salt 1 tb Butter 1 ts Vanilla 1/2 c Raisins 1/2 c Shredded coconut 1/2 c Ground almonds or walnuts 1/2 ts Cinnamon 1/2 ts Lemon or orange rind; grated 1 ts Lemon juice Combine all ingredients. Pour into a greased baking dish or greased individual custard cups. Bake at 350 F. until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Yield: 4 to 6 servings. The brochure says: "This recipe was borrowed from an old favorite that originally called for rice. We think you'll find quinoa substitutes nicely in almost any recipe originally designed for rice." --------------------------------------------------------------------- From: Paul Jatkowski (pej@shoga.wwa.com) Subject: Delicious Gluten Free Brownies Another good brownine alternative is to use the recpipe on the back of Hershsy's Cocoa and substitue GF flour mix for the all purpose flour. I can't remember "real" brownies, but the rest of my family says they can't tell the difference. GF flour mix is from Bette Hagmans cook books and consists of 2 parts white rice flour 2/3 parts potato starch flour 1/2 part tapioca flour. --------------------------------------------------------------------- From: Linda Blanchard (mindplay@lx.net) Subject: Chocolate Chip Cookies 4-1/2 cups Linda's bread mix (one whole mix's worth) 1 teaspoon baking soda 1/2 teaspoon salt 1 cup Butter Flavored Crisco 3/4 cups granulated sugar 3/4 cups packed brown sugar 1 teaspoon vanilla extract 1 Tablespoon orange juice 2 eggs 2 cups (12-ounce package) semi-sweet chocolate chips 1 cup chopped nuts In the bowl of a sturdy mixer, combine butter and sugars and beat until soft (not fluffy) and well combined. Add vanilla and orange juice, combine again. Add eggs one at a time, mix until smooth. Next, add one cup of bread mix and stir to combine, then another cup, then another, stirring to combine well and stopping to scrape down the bowl in between each addition. When you're down to the last 1/2 cup, check for consistency. The dough should be soft enough to dent easily with a finger, but not sticky or fluffy. About the consistency of fresh (wheat-filled!) Playdough. Refrigerate at least two hours. [At this point, you can also freeze the dough, or half of it if you don't want to cook it all. This recipe makes a lot of cookies! Pull out a length of waxed paper and form the dough into a 2-inch roll. Wrap in waxed paper and then wrap again in plastic film. Freeze no more than a month, then follow the directions below for baking, after allowing the dough to thaw about 1/2 hour.] Drop (or use cookie scoop) rounded tablespoonfuls onto greased cookie sheet, about two inches apart. Bake in preheated 350 degree oven for about 12-15 minutes, until centers look solid. For chewy cookies, don't let them brown. Crispy cookies should be just golden. Let cool at least 5 minutes before attempting to move to a cooling rack. --------------------------------------------------------------------- From: Linda Blanchard (mindplay@lx.net) Subject: Peanut Butter Cookies 1/2 cup granulated sugar 1/2 cup packed brown sugr 1/2 cup peanut butter 1/2 cup butter-flavored Crisco 1 egg 1 Tablespoon orange juice 1-1/2 cups Linda's bread mix 3/4 teaspoon baking soda 1/2 teaspoon baking powder Mix sugars, peanut butter, Crisco, egg and orange juice in a large bowl. Stir in the dry ingredients. Cover with waxed paper or plastic wrap and refrigerate 2 hours or until firm. Preheat oven to 350 degrees. Drop 1-1/2 inch balls (or small cookie scoop) on greased cookie sheet, placing balls about 3 inches apart. Flatten to about 1/2 inch thickness in criss cross pattern with fork dipped in water. Bake 10-20 minutes in preheated 350 degree oven, until golden brown. Cool 10 minutes before removing to a cooling rack. --------------------------------------------------------------------- From: Linda Blanchard (Subject: Chocolate Biscuits 2 cups powdered sugar 1-1/2 cups butter 1 Tablespoon orange juice 4 cups Linda's bread mix 3/4 cup cocoa Mix sugar and butter until light and fluffy, pour in orange juice at the last. Add cocoa, stir slowly to incorporate, scraping down sides of bowl. Add bread mix, one cup at a time, incorporating as for cocoa. Help the mixer out if necessary to get all the bread mix combined into the sugar/butter mixture. Stir at medium speed until smooth. Put 1/3 of the mixture on a length of waxed paper and roll into a tube shape about the size of the inside of a paper towel roll. Twist the ends and put in the freezer. Do the same twice more. Allow to freeze 2 hours minimum (up to one month). When ready to bake the biscuits, preheat oven to 325 degrees. Grease cookie sheets. Remove waxed paper from the rolls and slice about 1/4 inch thick, and place on cooky sheet about one inch apart. Bake 10 minutes or more until firm on top (don't let the cookies turn dark). Remove from oven, carefully flip each cookie over (the careful is more for your fingers than the cookies) and return to the oven for another 10 minutes. Cool 5 minutes on the cooky sheet before removing to a cooling rack. --------------------------------------------------------------------- From: "Dr. Andrew Wright" (wright@eivax.ualr.edu) Subject: Mom's Chocolate Chip Cookie Recipe 3/4 cups butter 2 eggs 2 1/4 cups rice flour (1/4 cup soya, 1/2 cup sweet rice, 1 1/2 cup regular rice) 1 cup packed brown sugar 1/2 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 2 cups (12oz package) mini chocolate chips 1 cup chopped nuts Cream butter, brown sugar, sugar, and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt. Add to creamed mixture. Stir in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake 375 degrees F for 8 to 10 minutes until light brown. Cool slightly and remove to wire rack to cool. Makes 6 dozen 2 1/2 inch cookies. ---------------------------------------------------------------------- Subject: Lemon Feather Cake **quick and gluten free** From: sylviakahl@aol.com (SylviaKahl) When we first tried this cake, it was in a lovely cosy little hotel on the Isle of Wight. This cake is so light and fluffy it just crumbles and melts in your mouth, and as a lemon lover, the taste is to die for. Cake: 6 eggs, separated 275g / 10 oz caster sugar 1 lemon 150g / 50z potato flour Filling: 300ml / half pt double cream 225g / 8oz lemon curd To finish: 90ml / 6 tbsp icing sugar, sifted 1. Butter a 25cm / 10 in sandwich tin and line with a disc of greaseproof paper. Dust tin with caster sugar, then potato flour 2. Pre-heat oven to 108C / 350F / Gas 4 3. Work egg yolks & sugar together with juice & grated rind of lemon using an electric beater until thick and fluffy. 4. Add potato flour gradually, and beat thoroughly 5. Whisk egg whites until stiff and fold into cake mixture 6. Turn into tin and bake in pre-heated oven for 50-60 mins (NB: if baking half quantity, it needs less time) 7. For filling, whip cream until firm and then fold in lemon curd 8. Split cake in two with a sharp bread knife, and fill with cream mixture. 9. Re-assemble cake and dust with icing sugar - or ice with lemon icing and do something really flash to decorate it for a special occasion ----------- Update by Don Wiss I have been asked about some ingredients in this recipe. The first three are from the rec.food.cooking FAQ. Caster Sugar ------------ UK castor/caster sugar is somewhat finer than US granulated sugar. There is a product in the US called superfine sugar, which is about the same as UK castor/caster sugar. Usually, you can use granulated sugar in recipes calling for castor/caster sugar and vice versa, but i've gotten reports of times this didn't work so well! As usual, give the recipe a trial run with the substitute some time when it doesn't need to be perfect. Double Cream ------------ The minimum milk fat content by weight for various types of cream: (UK) (US) Clotted Cream 55% Double Cream 48% Heavy Cream 36% Whipping Cream 35% 30% Whipped Cream 35% Single Cream 18% (=Light Cream) Half Cream 12% Potato Flour ------------ UK corn flour is the same as US cornstarch. Potato flour, despite its name, is a starch, and cannot be substituted for regular flour. It often can be substituted for corn starch and vice versa. Lemon Curd ---------- From: nancy-dooley@uiowa.edu (Nancy Dooley) Look in a larger supermarket with the jams/jellies, or with the pie fillings and that kind of stuff. From: idlewild (joshiro@midway.uchicago.edu) desperately yummy stuff. it's the stuff that makes up the bottom part of a lemon mereingue pie. this here is nathan justus's recipe, i've made it, it is delightful. -------- Lemon Curd Amount Measure Ingredient Preparation Method grated rind and juice of one large juicy lemon 3 ounces (6 tablespoons) sugar 2 large eggs 2 ounces unsalted butter Place the grated lemon rind and sugar in a bowl. In another bowl whisk the lemon juice together with eggs then pour this over the sugar. Add the butter cut in little pieces and place the bowl over a pan of barely simmering water. Stir frequently until thickened- about 20 minutes. Then cool, store in jars, and put in fridge. ------- Lemon Curd From: iteach@slip.net (Elizabeth Pruyn) 2 cups butter 4 cups white sugar 6 lemons 6 eggs Put the butter in the top of a double boiler over medium high heat and add the sugar. While these are melting, grate the rind of 4 of the lemons and them get the juice of all 6. Throughly beat the eggs. When the sugar and butter are *properly melted* (when the mixture is not grainy and smooth), stir in the grated rind, then the juice and then the eggs. Cook until the mixture is thickens (about 3-5 minutes or you see the egg white turn creamy white.) Pour into container and let cool before refrigerating. It will keep in the refrigerator for 10-14 days. Recipe makes 8-10 cups. I usually make half of it and have plenty. --------------------------------------------------------------------- From: Linda Blanchard (mindplay@LX.NET) Subject: Snickerdoodles (Cookies) This cookie is a family favorite. When my dad baked cookies, it was Snickerdoodles. And now it seems it's my husband's favorite! The chewy, almost creamy insides show through lovely cracks in the cinnamon-sugar coating. 1/4 cup sugar 1 Tablespoon ground cinnamon 1-1/2 cups sugar 1/2 cup shortening 1/2 cup Butter-flavored Crisco 2 eggs 1 Tablespoon orange juice 2 teaspoons cream of soda 1 teaspoon baking soda 4-1/4 cups Linda's bread mix Preheat oven to 375 degrees F. In a small bowl, combine 1/4 cup sugar and the cinnamon. Set aside. In a sturdy mixer, combine 1-1/2 cups sugar, both shortenings. When well mixed, add the eggs and mix, and then the orange juice. Sprinkle in the cream of tartar and baking soda (breaking up lumps before it goes into the mixing bowl). Next add bread mix, one cup at a time. (You can simply use it all or monitor the amount you use; you're aiming for a fairly stiff consistency; easy to handle but not dry and crumbly.) Grease cookie sheets. Roll dough into 1-1/2" balls and then roll in cinnamon-sugar mixture to coat thoroughly and evenly. Place about 2" apart on cookie sheets. Bake about 12 minutes or until they have flattened and cracked, but still look just a bit moist inside. Cool 5 minutes on the cookie sheets, then remove to cooling racks until they reach room temperature. Here are answers to questions. It's CREAM OF TARTER (yes) not cream of soda. (Sorry!) The bread mix is: 1 cup almonds, ground to cracker-crumb consistency 1 cup bean flour (I use Authentic Foods') 1 cup tapioca flour 1 cup potato STARCH flour 1/3 cup buttermilk mix 1 Tablespoon xanthan gum 1/2 teaspoon salt 1/4 teaspoon ascorbic acid (optional)(from King Arthur Flour Baker's Catalog; it helps cut the beaniness) For the milk intolerant: If you have a favorite powdered milk substitute, try that instead of the buttermilk mix. I'm not sure if Butter-flavored Crisco has casein in it or not; you might use regular Crisco but if you have anything that adds butter flavor (I think you can get it in bottles like vanilla, but I'm not sure) you'd probably want to add that (maybe 1/4 teaspoon of some butter flavor). Crisco has a higher "melting" point than butter and makes the cookies stand up better to cooking (helping to replace the holding power of gluten, you see). You could try substituting 1/2 cup casein-free margarine but use sticks not soft-spread. (And let me know how your substitutions work! I consider you all my "testers" :) It is a total of 1 cup of shortening, being 1/2 regular shortening, and 1/2 butter flavored. -- This recipe, like all my recipes, is copyright 1996 by Linda Blanchard. I grant anyone anywhere the right to distribute these recipes on a one-to-one basis, or in a non-profit newsletter. I retain all other rights. ---------------------------------------------------------------------
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From: Corinne Dale (buynotes@VEGAS.INFI.NET) Subject: Gabbage Juice To make cabbage juice put a few pieces of cabbage into a blender with 8 oz of distilled water and blend for 1 - 2 minutes. Drink all 8 oz. Do this twice a day for three months.
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From: Martha Newton (ROBERTNEWTON@DELPHI.COM) Subject: Cake Flour "Cake flour, by the way, is made from a special part of the wheat grain near the germ; it is mostly starch with very little gluten. You can substitute cornstarch (corn flour in England; creme de mais in France) for cake flour in any recipe that calls for cake flour" -- "From Julia Child's Kitchen", Chapter XIV Fundaments, p 638. --------------------------------------------------------------------- From: Jon Stade (Subject: Beth Stade's Homemade Mayonaise Blend together: 1 large egg 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp paprika a tiny dash of cayenne pepper (optional, but good. Don't use too much.) 1 tsp vinegar With blender running at a medium-high speed, VERY SLOWLY trickle in 1/2 cup oil. I have always just used plain canola or safflower oil, but others should work as well. This slow method allows the blender to "fluff" the oil. It should be just barely trickling out of the measuring cup. Add 1 tsp lemon juice. Add another 1/2 cup oil as described above. This recipe can be doubled. As with any real-egg mayonaise, keep it refrigerated at all times, and don't keep it for too long. I like to keep a 1 qt. mason jar of it in the fridge, but if I don't use it up in a given week, I throw it out. --------------------------------------------------------------------- From: Ellen Switkes (ellen.switkes@UCOP.EDU) Subject: Rice Paper Several of you asked about rice paper. I buy it at the Thai or Vitenamese markets but it's also available in large supermarkets in this area. In addition to using it in place of wheat noodles for lasagna, it's also a nice wrapper for other things. Here are some of the things I do with it. Lasagna - use 2 or 3 layers of rice paper (dry) in between whatever fillings and cheese you make in lasagna. I use a layer of ricotta cheese (or cottage cheese) mixed with one egg and one package of frozen spinach which is thawed and drained, one layer of tomato sauce made by blending a large can of tomatoes with all the juice with garlic and lots of spices, a layer of mozzarola cheese grated and anything else you want. Layer this with rice paper in a casserole for as many layers as you have ingredients. Make sure there's enough liquid, or add a bit of water on the top when you get done, cover tightly and bake in a moderate oven for 1 hour. Shrimp rolls - fill a dinner plate with warm water, sink one round of rice paper until it softens, about half a minute. Place this on a damp towel and fill with one or two cooked shrimp, a sprig of cilantro or parsley, cooked and cold rice noodles or bean thread noodles are better, roll up tight. Make 3 of these as a nice appetizer. The Vietnamese restaurant which serves these here makes a peanutbutter sauce which is very nice and a bit spicy. I like them plain or with a little g-f soy sauce. Eat them cold. You can add any savory Asian style filling. Deep fried, these rolls are awesome. You can soften a number of rice papers at a time by putting each one on a damp towel, but I usually fill them while the next one is softening. They do dry out, so cover the rolls with a damp towel until you eat them, if you can wait that long. Fried rice roll ups - This is a recipe of my own creation. I take any leftovers including spanish rice, fried rice or any soft filling, roll it up in a softened rice paper, fold over all ends like a blintz. I heat them up enough to heat through the filling, and then eat in place of sandwiches for lunch. I can eat 4 or 5 of them myself. It's a nice way to use leftovers, and it's sort of like a sandwich, you eat it with your fingers. The rice paper has little flavor, has a slightly chewy texture. It's fragile when dry and tends to break if you're rough with it. When wet, however, it's rather strong. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Another use for Rice paper I have had great success in making bourekas. For any of you out there of Greek or Middle Eastern descent, you'll know what these are. The gluten original is quite greasy but my kid loves these more than the originals he remembers. Yes, this is also an adult food. The kind of rice paperI am able to get here is rather small in size. I get the feeling that in the US, they make them larger. All the better. Wet the rice triangles one at a time until just soft enough to bend (about 20 sec.). Have fillings ready: You can use salted white cheese with garlic, basil, or mashed potato with garlic, salt and finely chopped onions. Fold up the sides or roll like an egg roll. Spread with butter brush the white of an egg on top and bake at high heat on greased sheet until just golden. They are small but really make great h'or d'oevres (sp?). --------------------------------------------------------------------- From: Ingrid Gordon (ingrid@PRAIRIENET.ORG) Subject: Homemade Mayonnaise 2 egg yolks (important: must be room temp!) 1 whole egg 1 TB dijon mustard pinch of salt freshly ground black pepper, to taste 2-4 TB fresh lemon juice 2 cups corn or other vegetable oil or olive oil 1. Combine the egg yolks, whole egg, mustard, salt, pepper, and lemon juice i na food processor or blender; zap for 1 minute. 2. whith the motor running, gradually add the oil in a slow, stady sstream until thorouhgly blended. --------------------------------------------------------------------- From: Michael Jones (Subject: Home-made mayonnaise For those who desire to avoid real eggs, here is a recipe using Egg Beaters. Other brands of egg replacers may work but I have not tested them. One big advantage of this recipe is that the ingredients do not separate. A few years ago, I kept the mayonnaise in the refigerator for 30 days with no problems. 1/4 cup egg beaters 2 tbs. wine vinegar 1/2 tsp. powdered mustard 1/4 cup vegetable oil 1/2 tsp. salt 3/4 cup vegetable oil Combine egg beaters, mustard, salt, wine vinegar and 1/4 cup vegetable oil in a blender. Blend on low speed and very slowly add 3/4 cup of oil. Transfer to a glass jar and refrigerate. --------------------------------------------------------------------- From: Ted Wolff (kinniki@mail.compusmart.ab.ca) Subject: Home-made mayonnaise without eggs I just tried out Michael Jones recipe for homemade mayonnaise without the eggbeaters. I used everything the same except I substituted soft tofu for the egg beaters. 1/2cup soft tofu 2 tbs. wine vinegar 1/2 tsp. powdered mustard 1/4 cup vegetable oil 1/2 tsp. salt 3/4 cup vegetable oil Combine soft tofu, mustard, salt, wine vinegar and 1/4 cup vegetable oil in a blender. Blend on low speed and very slowly add 3/4 cup of oil. Transfer to a glass jar and refrigerate. I like it and it is eggfree. --------------------------------------------------------------------- From: Subject: Baking without eggs Baking without eggs comes up periodically in the vegetarian groups. The usual response is to use Ener-G Foods Egg Replacer. Here's a different one: Newsgroup: rec.food.veg.cooking From: Mmoon@clnk.com (Modean Moon) The TIGHWAD GAZETTE recommends using one heaping tablespoon of soy flour and one tablespoon water for each egg in baking. I haven't tried this yet, but so many of the Frugal Zealot's suggestions have worked I see no reason to doubt this one. --------------------------------------------------------------------- From: Michael Jones (mjones@digital.net) Subject: Barbecue Sauce 4 tbs. corn oil 3 cloves minced garlic 1 cup chopped onion 1 cup chopped green onions 1 can tomato paste 1 cup GF ketchup 3 tbs. brown sugar 2 tbs. red wine vinegar 1 tbs. chili powder 1 tbs. basil 1 tbs. oregano 1 tsp. black pepper 1/2 tsp. salt 1 tbs. GF soy sauce or GF Worcestershire sauce (optional) Heat corn oil over medium heat until hot, add minced garlic, chopped onion, chopped green onions, and cook until soft. Add tomato paste, ketchup, brown sugar, red wine vinegar, chili powder, basil, oregano, black pepper, salt, and soy or Worcestershire sauce (optional). Simmer for 45 minutes. Refrigerate overnight to blend the flavors. --------------------------------------------------------------------- From: Jenny Rackley (Subject: Potato flours vs. potato flakes There are two different types of potato flour -- potato flour which is ground up from cooked potatoes and potato starch. Potato starch acts more like a binder, like tapioca flour. Potato flour adds more in terms of flavor in my experience. Depending on the recipe, I have sustituted potato flakes for potato flour in equal portions, and it turns out great. I use a bit more of the flakes if I am replacing potato starch. You may need to do a little experimenting to ensure the liquid/dry ratio works well for your particular recipe. --------------------------------------------------------------------- From: Maureen Marx (maureen_marx@BC.SYMPATICO.CA) Subject: Shake 'n' Bake Chicken After a lot of variations, I finally found a coating for chicken that makes the chicken crispy and taste great. 1/3 cup GF Flour Mix (Bette Haggman's) 1/3 cup Corn Meal 2 teaspoons white sugar 2 teaspoons oregeno 1 teaspoon thyme 3/4 teaspoon onion salt (not powder) Combine all ingredients. Put 1/2 of mixture in plastic bag. Dip chicken pieces in water and shake off excess. Shake in bag one at a time adding more coating to bag as necessary. Bake at 400 degrees for 45 minutes or until chicken is cooked and skin is golden and crispy. Makes enough coating for about 10 pieces depending on size. --------------------------------------------------------------------- From: Sandra J Leonard (thebaker@CRIS.COM) Subject: First Communion >My son Steven will be makeing his first communion this year. I am looking >for any helpfull ideas on this matter. I am also looking for a GF recipe for >a communion wafer. The Canadian Celiac Association developed the following wafer which may be baked, placed in a sealed container, handed to the priest, and blessed in some Catholic churches. 2 Tablespoons potato starch 1 cup minus 2 Tablespoons corn starch 2 cups brown or white rice flour 3 Tablespoons plus 1 1/2 teaspoons sugar 1 teaspoon of baking soda 1 teaspoon salt 2 Tablespoons xanthan gum 1/2 cup margarine 1 cup buttermilk Sift all dry ingredients together and mix well. Cut in the margarine. Add the buttermilk. Mix with fingers until the dough is workable. Roll with a rolling pin on a rice floured surface as thin as possible. Cut into small circles. Place on a baking sheet and bake at 350 degrees for six minutes. These wafers will not brown. --------------------------------------------------------------------- Subject: Fake aunt jemima maple syrup From: Pam Cresswell (jcress@SOUND.NET) Yield: 1 quart 2 c Water 1 c Sugar 2 c Dark corn syrup 1/4 ts Salt 1 ts Maple flavoring (fronteer brand from the health food store has no alcohol or art. colors) Combine the first four ingredients in a saucepan over med. heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 min. Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring and stir. When completely cool, transfer the syrup to a covered plastic or glass container. VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the regular sugar. ---------------------------------------------------------------------
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