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

To assist those with additonal intolerances, a "best guess" will be 
established for those recipes that are free of eggs, yeast, corn, etc. 
These symbols will be used: 
GF	Gluten-Free, for debateable grains, a minus will be added 
EF	Egg-Free 
YF	Yeast-Free 
CF	Corn-Free 
MF	Milk-Free 
Sometimes, the actual status may be determined by the brand that is  
used, so please remember to verify the "best guess" for your personal  
diet.  One problem is the use of margarine, it can be LF or CF but  
usually it is not both. 


Corn meal for flour in hors d'ourves Fruit Dip Health Bars


Teff pancakes Chocolate Donuts Microwave Cornmeal Potato Pancakes Potato Pancakes


Puri bread from rice flour Pumpkin Rolls (New England Yeast Rolls) Biscutes Marci's Soft White Bread An Adapted Cracker Recipe Moist Bread


Whipped Salad


Pizza Dough Pappadums in place of Taco shells Pappadums cooked on a stove burner Indian pappadams Pumpkin Stew Hamburger Helper Pork Chops and Rice

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

Eggplant Parmesan recipe Dressing from Egg Bread Dressing (14) Thanksgiving Gravy (3) Stuffing Hints (3) Indian Pakora (Vegetable Fritters) Felafel Sufgani'ot" Sephardic hanukkah fritters


Yummy, Chewy Chocolate "Wrinkles" Pumpkin Cookies Pumpkin Chocolate Chip Cookies Pumpkins Sheet Cake Rice Crispy/Coconut Cookies Krispies Marshmallow Treats Chocolate Butterscotch Treats Polks-Dot Scotch Treats Peanut Butter Scotchers Gingersnaps Rice Ceral Treats Sweet Potato Pie Angel Food Cake Ice Cream Cones Pumpkin Cookies Cookie Flour Orange Cookies Sugar & Spice Madeleines Gingerbread Cookies Rolled Sugar Cookies My pie crust solution Gluten-free white cupcakes Soft Sugar Cookies Cream Cheese Press Cookies California Dark Fruitcake Universal Icebox Cookies Cookie Conversion (Gingerbread & Spritz cookies Gingerbread Spritz Non-Diabetic Christmas Cookies!




Gherkins/pickled onions Flour Rplacement Tip Rolled Oats Replacment Deep Frying


From: Nancy Lilly (nlilly@RAIN.ARTCENTER.EDU) Subject: Corn meal for flour in hors d'ourves Free-Of: GF, EF When in New Mexico a couple of years ago, bought a recipe book "The Blue Corn Cookbook" by Celine-Marie Pascale, Out West Publishing, Albuquerque, New Mexico. Don't know whether it's still in print, but it has some really useful recipes, that work quite well with fine ground white corn meal. One simple trick I learned: 1 cup cornmeal 1 cup sour cream 1 tsp baking powder Spoon this into well-seasoned muffin tins & smoosh against the sides to form a cup. Mini-muffin tins are great for hors d'ourves size goodies. Fill with your choice of filling and bake in a 375 oven for about 15-18 minutes. If you're using a fairly juicy filling, I would advise baking them w/out the filling for about 5-6 minutes to firm them up, then fill & continue baking. Good for mini-quiches, deviled crab filling, "stuffed mushroom " type filling, also pie cherry filling or whatever. They freeze really well, too. Anyway, bake them until the corn meal edges start to brown & the stuffing is bubbly. I freeze them individually, then pop 'em in a plastic bag in the freezer. Pull them out & heat them up till bubbly again, & serve to company. Note: I have no idea how these would work with regular supermarket generic corn meal, & I'd have to be desperate to find out. The fine ground meal is a little coarser than flour, of course, but considerably finer than regular meal, and I think that helps it hold together when it's baked. ---------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Fruit Dip Free-Of: GF, EF, YF, CF 1 container Cool whip thawed 1 container flavored yogurt (my favorite is cherry) Blend equal portions, 1 litre cool whip to 1 litre yogurt (makes lots) or 500 ml cool whip to 500 ml yogurt. ---------------------------------------------------------------------- From: Anned0472@AOL.COM Subject: HEATH BARS Free-Of: GF, EF, YF, This is an easy candy recipe that the kids can help you with - in the pre-Celiac days - the recipe called for saltine crackers but I'ved adapted using Ouaker mini corn cakes - plain. Line 9 x 13 plan with foil - coat with 1 tablespoon of oil Then line bottom of pan with the mini corn cakes. Boil together 1/2 c. oleo and 1/2 c. brown sugar for 2 1/2 minutes on low. Pour over corn cakes - Bake in 350 oven for 5 minutes. Remove from oven pour 1 1/2 c. semi sweet choc. bits over top - use back of spoon to move them around. Cool and refrigerate - mumm good stuff. ----------------------------------------------------------------------
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From: KSPEACE@AOL.COM Subject: Teff Pancakes Free-Of: GF-, CF (with arrowroot), LF In a medium bowl, mix: 1 cup teff flour 1/4 cup (or less) sugar 2 TBSP arrowroot powder (or cornstarch) 3 tsp. egg substitute (or 2 eggs) 1 tsp. GF baking powder 1/4 tsp. salt The above mix can be made in quantity and used as needed. When ready to cook, stir in 1 cup Darifree (or rice milk) and 1 TBSP. oil. Batter should be slightly thinner than pancake batter - add water if necessary. Cook in lightly oiled skillet at medium temp. ---------------------------------------------------------------------- From: Joyce Miller (jgmiller@SERVTECH.COM) Subject: Chocolate Doughnuts Free-Of: GF, CF, YF I got a craving for chocolate donuts the other day so I took my mothers receipe and made some adjustments. They turned out quite well and I thought some of you might like them. 1 cup Rice flour 2/3 cup Potato Starch Flour 1/3 Cup Tapioca flour 1/4 Cup cocoa 2 teasp Baking powder 1 Teasp Baking soda 1/2 Teasp Salt 1 1/2 Teasp Xanthan Gum 1 Cup Sugar 1/4 Cup Sour Cream 2 Eggs 3/4 C Buttermilk 2 Tab Shortneing Chill 2 hours. Because they are too sloppy to roll I make just the holes by droping by teaspoon into 370 degree oil. Most will roll over when the bottom is cooked but you might have to turn some. Drain on thick layer of paper towles. ---------------------------------------------------------------------- From: Bruce Steeper (Bruce_Steeper@BC.SYMPATICO.CA) Subject: Microwave Cornmeal Free-Of: GF, EF, YF Cornmeal makes a good hot cereal..quick in the microwave...5 tbls of cornmeal to about 1/2 cup of water..on hi for 1 1/2 min. stir then on hi for 1 more min...lots of brown sugar and milk. Adjust the water to taste. Another helpful hint..phone around to all the Vietnamese Restaurants ---------------------------------------------------------------------- From: Maureen Marx (maureen_marx@BC.SYMPATICO.CA) Subject: Potato Pancakes Free-Of: GF, CF, EF, YF, LF 1 cup of cooked mashed potatoes 1 cup of grated raw potato 1/2 tsp salt 1/2 tsp baking powder Mix ingredients very thoroughly. Shape into thin patties and fry on griddle at same temp as pancakes. Use margarine to oil the pan. Cook until brown on both sides. Butter and add maple syrup and enjoy. ---------------------------------------------------------------------- From: Sharon Marcus (ntcf@netvision.net.il) Subject: Potato Pancakes Free-Of: GF, EF, CF, LF, YF 6 medium potatoes 1 onion, grated 2 eggs 1 tsp. salt 1/3 c. GF flour mix Pare and grate potatoes and squeeze out liquid. Add remaining ingredients, mixing thoroughly with a spoon. Fry on moderate heat in just a bit of oil, on both sides. Drain excess oil on paper towel. Serve with powdered sugar, apple sauce or sour cream. ----------------------------------------------------------------------
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Subject: Puri bread from rice flour From: Jim Luckett (JLuck12345@AOL.COM) Free-Of: GF, EF, CF, LF, YF I was delighted to discover that rice flour with guar gum works tolerably well to make Indian puris -- the flakey puffed bread cooked by frying in oil. Here's my recipe: 1 cup rice flour 1 teaspoon guar gum 1/4 tsp salt 1 tablespoon oil 1/4 cup water (+ more to achieve doughey consistency) oil for frying Mix dry ingredients. Add oil and work in with fingers. Add water and mix with hands. Add more water a tablespoon at a time to achieve smooth dough, not sticky. Knead 10 minutes. Rest 1 hour wrapped in plastic. Heat a couple of inches of oil (deep fryer works well). Break off small amounts of dough (golf ball size or maybe less) and pinch and pat between hands to make a flat disk as thin as possible. Float on hot oil 10 - 20 seconds per side. Drain. Eat immediately. Mine did not puff as well as when I used to make them with wheat flour, but they did puff and were still good. Anyone have suggestions how to improve this recipe? (The extensive kneading and resting of the dough is from a wheat-flour recipe. I don't know how much good it's doing with the rice flour. I haven't tried skipping it.) --------------------------------------------------------------------- From: mcdermid@CLOUDNET.COM Subject: Pumpkin Rolls (New England Yeast Rolls) Free-Of: GF, Mix the following dry ingredients together in the large mixing bowl of a heavy duty mixer. I let this mix on "stir" while I am preparing the rest of the ingredients. 1 1/2 cups rice flour 1/2 cup bean flour 1 cup tapioca starch flour 1/2 cup brown sugar 1/2 tsp. salt 1 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/8 tsp. allspice 1/8 tsp. cloves 3 tsp. zanthan gum 2 Tbls. egg white powder 2/3 cup noninstant dry milk powder 2 tsp. unflavored gelatin 2 tsp. egg replacer Mix and set aside: 1/4 cup melted margerine 1/2 cup canned pumpkin Mix and let sit until it begins to get foamy: 1 1/2 cups warm water 2 Tbls. quick rise dry yeast 2 Tbls. sugar Add the yeast mixture, pumpkin mixture and 1 tsp. vinegar to the dry ingredients. Mix all of this on "stir" until slightly mixed. Stop mixer and scrape down the sides of the bowl. Beat on high for 3-4 minutes. Dough should look like a smooth, thick frosting. While this is beating spray muffin tins with a non-stick cooking spray. (I get anywhere from 18 - 24 rolls depending on the size of the muffins.) Divide the dough evenly into tins, filling each tin about 1/2 full. Smooth out the dough with a spoon that is dipped in water to prevent the spoon from sticking to the dough. Let dough rise until doubled in bulk, 20-30 minutes. Preheat oven to 350 degrees while dough is rising. Bake for about 10 minutes or until lightly browned. Remove from pans to cool on a wire rack. ---------------------------------------------------------------------- From: Greg Miller (jgmiller@SERVTECH.COM) Subject: Biscutes Free-Of: GF, YF, EF 3/4 C. Rice flour 1/4 C. Potato Starch Flour (Christine suggested corn starch) 1/2 C. Tapiocca Flour 2 Tsp. Baking powder 1 Tsp. Xanthan or guar gum 1/2 Tsp. Salt 1 Tab. Sugar 2 Eggs 1/3 C. oil 1/2 C. Milk I added 1 Cup Grated Cheese (got the idea from a local seafood resturaunt. Mix dry together, then Wet together then pour wen over dry and mix with mixer for a few minutes....then spon onto cookie sheet. Makes about 8 Bake on 400 until golden brown on top (about 10 minutes) ---------------------------------------------------------------------- From: KSPEACE@aol.com Subject: Marci's Soft White Bread Free-Of: GF, LF, (also makes good pretzels, pizza dough, and challah bread) 2 cups white rice flour 2 cups tapioca flour 1/4 cup cane sugar 4 liberal teaspoons guar/xanthan gum 2/3 cup dry "darifree" ** 1 1/2 teaspoons salt 4 tablespoons melted margarine or canola oil 1 1/2 cups water 1 teaspoon rice vinegar 1/2 cup warm water mixed with 2 teaspoons sugar 2 packages "red star" dry yeast (or 4 tsp. dry yeast) 3 eggs (or 4 t. egg replacer plus 1/4 cup water) Combine first 6 ingredients in large bowl Add the yeast to the sugar water and let stand to "proof" for about 15 minutes. Mix margarine, vinegar and 1 1/2 cup water, then beat in eggs Add the margarine mixture, then the yeast mixture to the dry ingredients If necessary, add water until soft enough to beat. Beat at high speed for 2-3 minutes, then add a small amount of flour until firm enough to work with. Let the dough rise in the bowl, or you can form the dough and then let it rise. The softer dough means softer bread. If the dough is really too sticky to work with, get a bowl of water and keep dipping your hands into it. Keep tapioca flour nearby for your work surface. Preheat oven to 350. Grease baking sheet with gf cooking spray or oil. Form the dough into whatever shape you want. I have a lot of luck with rolls or buns - just flatten an orange-sized ball of dough. You can make hot-dog buns, pizza crusts, or regular loaves. Place onto baking sheet, and make horizontal slits on top of your loaves with a sharp, wet knife. Sprinkle the top of forms with tapioca flour - makes it look oh, so professional and keeps it from overbrowning. Or, brush on egg yolk (or egg substitute & water) and sprinkle with poppy or sesame seeds. Bake for 20-25 minutes or until golden brown. Obviously, smaller loaves will cook faster. For pizza shells - bake for only about 10 minutes and freeze. Defrost as needed, add toppings, and bake until toppings are done. If baking fresh, brush dough with canola oil, put toppings on, and bake for 20-25 minutes. ** Darifree is a key ingredient here. This is what makes the recipe so good. It is a gf, df powdered milk substitute made from potatoes, with a milder flavor and less sugar than rice milk. I order it direct from A&A Amazing Foods - 800-497-4834. ---------------------------------------------------------------------- From: Dennis (imxtc4u@GATE.NET) Subject: An Adapted Cracker Recipe Free-Of: GF, LF, EF, YF Makes about 40 crackers. 1/2 Cup Sweet rice flour 1/2 Cup Rice Flour 1/2 Cup Tapioca Flour 1/4 Teaspoon salt 1/4 Teaspoon baking soda 2 Tablespoons Onion Powder 1/2 Cup soft margarine 1/2 Cup Lactose free cottage cheese About 3 tablespoons toasted Sesame Seeds About 2 Tablespoons course salt. Place flours, salt, baking soda, onion powder in a bowl. Mix well. Add margarine and cottage cheese. Using your hand continue mixing until a dough forms. Kneed a little. Place in frig. for about 10 minutes. Spray grease cookie sheets. Form 1/2-3/4 inch balls from the dough. Place on the cookie sheet and flatten with the bottom of a glass to between 1/8 - 1/16 inch. Sprinkle each cracker with some toasted sesame seeds and course salt. Again, gently pat the topping into the cracker. Bake at 450 degrees for about 9-10 minutes. Be careful. They like to burn. Remove crackers and place on a wire rack to cool and crisp up. ---------------------------------------------------------------------- From: charlie white (cwhite@LAMERE.NET) Subject: Moist Bread Free-of: GF, LF, CF I just wanted to share a bread making secret that I have found. I am aware that everyone cannot eat soy, but if you can adding about 1/4 cup to your bread makes it so moist and it actually stays moist, I was so thrilled when I found out how to make a moist loaf of bread.
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From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Pistachio Whipped Salad Free-Of: GF, LF, EF, YF 1 large instant pistachio pudding mix 1 14 oz. can crushed pineapple with juice white mini marshmallows 1 litre (quart) carton of Cool Whip Mix the first two together (do not prepare the pudding first). Add 1/2 bag or 2 cups of mini marshmallows. Add the cool whip and chill. This makes a large salad. ----------------------------------------------------------------------
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From: Joyce miller (jgmiller@SERVTECH.COM) Subject: Pizza Dough Free-Of: GF, CF, LF DOUGH: (adapted from Betty Hagmans Crumpet receipe) 1 C. Rice Flour 1 C. Water 1/3 C. Potato Starch Flour 1 Egg 1/6 C. Tapioca Flour 3 Tab. Butter (or shortening) 1 1/2 Teasp. Baking Powder 1 Teasp. Xanthan Gum 1/2 Teasp. Salt 1 1/2 Tab. Sugar (adjust to taste) 1 Tab. Yeast -Mix in electric mixer and spread on a greased cookie sheet. Let raise about 15 minutes. -Bake in 400 degree F. oven for 10 minutes or untill the crust starts to show cracks in the middle. -Brush with olive oil. -Add toppings. -bake another 15 20 minutes or untill the cheese is golden brown or to you tasting. Thanks for all your help. This stuff is even good warmed up the next day. MY PIZZA SAUCE 2 6-oz. cans of Tomato Paste 2 Tab. Basil 5 c. tomato's 1 tsp. pepper 4 Teasp. Oregano (original receipe calls for 5 tab. butter but I don't feel it necessaty) -Simmer on low about 1/2 an hour or if you tomatoes are a bit runny untill it thickens. ---------------------------------------------------------------------- From: Leslie (LEls608@AOL.COM) Subject: Pappadums in place of Taco shells My favorite is to lightly coat them with oil and microwave them on each side until they puff up- I forget how long but not very. Also, keep an eye on them as they tend to burn quickly. I then top them with rice and chopmeat cooked in Mr Spice's gf Tangy Bang hot Sauce. It's nice to have a replacemnt for corn taco shells once in a while and these taste great. ---------------------------------------------------------------------- From: Steve Veach (steve@USCI.COM) Subject: Pappadums cooked on a stove burner I didn't realize that these were GF, but if they are, there is a much easier way to prepare them if you don't think you will miss the oil. Simply use a hotdog tongs to lay them on a stove burner DIRECTLY ON THE FLAME as you rapidly flip them from one side to the other. They are manufactured with oil already in them (most brands) and actually will not burn much once you get the hang of it. They come our very crispy and with no oily feeling. ---------------------------------------------------------------------- From: Catherine Whiteside (cwhitesi@LIBRARY.BERKELEY.EDU) Subject: Indian pappadams Another method for preparing pappadams is in the microwave; however results vary depending on the microwave and the variety of pappadam. At home I place one on a flat plate at high power for 1 minute and it turns out fine. At work in a much less powerful microwave, the pappadam isn't as evenly "toasted" but still tastes fine. Another technique is to hold the pappadam over the flame on a gas stove, moving it around as it toasts but this is time-consuming and a little uneven. ---------------------------------------------------------------------- From: Robin and Arlene Karpan (karpan@SK.SYMPATICO.CA) Subject: Pappadams I make pappadams while I'm cooking something else in the oven. You don't have to broil them. I just put them directly onto the oven rack, and when they start to blister after about 30-45 seconds in a 350 degree oven, I remove them with tongs. They are slightly pliable when you take them out but they crisp up in a minute or so after they cool off. No added oil or calories. I don't turn them over. Watch closely - they shouldn't brown. ---------------------------------------------------------------------- From: njdeb@CYBERCOMM.NET Subject: Pumpkin stew Free-Of: GF, EF, CF, LF, YF 2 pounds beef stew meat, cut into 1-inch cubes 3 tablesppons cooking oil, divided 1 cup water 3 large potatoes, peeled and cut into 1-inch cubes 4 medium carrots, sliced 1 large green pepper, cut into 1/2-inch pieces 4 garlic cloves, imnced 1 medium onion, chopped 2 teaspoons salt 1/2 teaspoon pepper 2 tablespoons instant beef bouillon granuels 1 can (14 1/2 ounces) tomatoes, undrained, cut up 1 pumpkin ( 10 - 12 pounds) In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6- to 8- circle around top stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace the top. Brush outside of pumpkin with remaining oil. Bake at 325 degrees for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings. ---------------------------------------------------------------------- From: "Rene' Delehanty" (arened@KSU.EDU) Subject: Hamburger Helper Free-Of: GF, EF, CF, YF 2 pounds low-fat hamburger 20 ounce jar spaghetti sauce 1 1/2 cups rice macaroni 1 cup mozzarella cheese, shredded 3 quarts boiling water While you are browning the hamburger in a skillet, boil the water for the macaroni. Cook macaroni until soft (about 5 minutes). Drain hamburger and put it back into the skillet on low heat. Add spaghetti sauce and cooked macaroni to hamburger. Sprinkle mozzarella cheese on top. Turn off heat. Put a lid over everything for just a couple of minutes while cheese melts. ---------------------------------------------------------------------- From: "Rene' Delehanty" (arened@KSU.EDU) Subject: Pork Chops and Rice Free-Of: GF, EF, CF, LF, YF (this recipe can be cut in half) 6-8 medium pork chops (de-boned) 1 medium onion 2 cans Chicken with Rice soup Enough Minute Rice to fill 1 1/2 empty soup cans 2 soup cans of water 1 Tablespoon shredded orange peel (can be omitted, but it tastes great with it!) Heat oven to 350=B0. Brown the chops and onions in a skillet, adding a small amount of oil if necessary. Heat the cans of soup (either in a microwave or on a pan on the stove), adding the 2 soup cans of water. Bring the soup to a boil then remove from heat. Add the Minute Rice to the soup and cover. Let it sit for 5 minutes. Put the browned chops and onions in a casserole dish. Add the rice soup mixture to the skillet and stir, scraping up the meat drippings and any left over onions. Pour into casserole. Cover and bake for 30-45 minutes. You may need to add a little water to mixture to keep it from drying out. ----------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~

From: Victor J. Samuel (samuev@CWIS.UNOMAHA.EDU) Subject: Eggplant Parmesan recipe Free-Of: GF, EF, CF, YF I thought I'd share this with the list as it's an excellent main course, particularly for vegerarians and celiacs- no bread crumbs or flour required. I made it the lazy way, not making the sauce part, but using bottled commercial gluten-free spaghetti sauce (Prego or Ragu) and it was tasty, but here is the recipe in it's entirety. EGGPLANT PARMESAN 1 large or 2 medium eggplants 3/4 teaspoon oregano 3 tablespoons butter, melted 1/2 teaspoon garlic powder 1/2 medium onion, chopped (I used fresh, with a garlic press) 1/2 green pepper, chopped 1 1/2 teaspoons lemon juice 3 tablespoons olive oil 2 cups grated Parmesan, or Mozzarella 1 1/2 cups Basic Tomato Sauce(below) cheese, shredded 1/2 teaspoon tarragon 1/2 cup pine nuts (I didn't use) Peel eggplant and cut lengthwise into 4 equal slices. Place on greased 13 X 9 X 2" pan. PIERCE EACH SLICE with a fork until entire surface is punctured. Paint slices with butter (or Pam spray). Bake @ 350 degrees for 15 minutes. Meanwhile, saute onion and green pepper in olive oil until tender. Add the tomato sauce (below), tarragon, oregano, garlick powder and lemon juice stirring well. Remove eggplant from the oven and pour equal amounts of sauce over each slice. Cover with 1/2 cup cheese and top with pine nuts. Return to a 300 degree oven for 10 minutes. Serves 4-6. BASIC TOMATO SAUCE 6 large tomatoes 2 teaspoons salt 1/4 cup water 2 cloves garlic, minced 1 medium onion, chopped 1 teaspoon basil 1 tablespoon honey 1 teaspoon tarragon Quarter tomatoes and place in medium saucepan. Cook over medium heat for 5 minutes. Add water, onion, honey, salt, garlic, basil and tarragon. Cook 10 more minutes, Remove from heat. Strain excess liquid and pour sauce into blender or processor and puree until smooth. Makes about 1 1/2 cups. (I used more commercially prepared sauce and made 2 layers of eggplant). ---------------------------------------------------------------------- From: Sandy Powell (spowell@digitalexp.com) Subject: Dressing from Egg Bread Free-Of: GF, EF, CF, YF Egg Bread 2 eggs 3/4 cup buttermilk 1/4 cup water 1 tbsp salt 1/2 tbsp baking powder 2 cups (approximately) fine meal Beat eggs well; add milk and water; mix well; add salt and baking soda. Gradually add meal to make a thick batter. Pour into greased cast iron skillet. Bake at 425 degrees for 1 hour or so. Dressing egg bread 1/2 cup chopped onions 1/2 tsp black pepper 1/2 stick butter or margarine 3 eggs, well beaten 2 boiled eggs, chopped chicken or turkey broth Combine all ingredients except eggs and broth. Gradually add broth as you mix. Should be moist. Add beaten eggs and mix well. Add boiled eggs and mix well. Cook in a slow oven of about 300 degrees for 1 hour or so until golden brown. ---------------------------------------------------------------------- From: Michael Jones (mjones@digital.net) Subject: Dressings (14) Free-Of: GF, EF, CF, LF, YF 1. Orange Roasted Turkey with Pecan Rice Stuffing from Beth Hillison, The Gluten-Free Pantry 14-16 lb. GF turkey 1 orange, cut in half 2 tsp. kosher salt 2 tsp. dried thyme 8 tbs. softened butter or margarine 1 tbs. ground sage 2 tsp. thyme 1 tsp. crushed dried rosemary 3 tbs. orange juice 2 tbs. grated orange rind In a food processor combine butter, ground sage, thyme, rosemary, orange juice, and orange rind. Wrap in plastic and refrigerate overnight. Preheat oven to 425 degrees Clean and rinse turkey. Pat dry. Squeeze juice of orange over turkey and into cavity and rub side of orange over the skin. Rub with salt and thyme and sprinkle some inside the bird. Stuff with Pecan Rice Stuffing. Set in a large roasting pan. Brush liberally the softened margarine mixture over the skin of the turkey. Reserve extra. Tent with aluminum foil and bake for 45 minutes. Lower heat to 325 degrees and remove tent. Brush with more butter mixture and bake 3 hours or until tender. Baste occasionally with butter. 2. Pecan Rice Stuffing 2 cups wild and brown rice (combined) 4 cups GF chicken stock 2 tbs. GF margarine 1 cup each chopped onion, carrot, and celery 1 cup toasted pecans 10-16 oz. GF Italian sausage, cooked, drained & crumbled 2 tbs. fresh, chopped sage or 2 tsp. dried sage 1-2 tsp. dried thyme salt and pepper to taste In a large saucepan, melt margarine and sauté onions, carrots, and celery until soft (3-5 minutes). Add rice mixture and mix to coat. Add stock and simmer, covered until rice is soft and liquid is absorbed. Add remaining ingredients. Cool to room temperature and stuff turkey. Bake any leftover stuffing in a covered casserole for 30 minutes. Gravy 2 tbs. margarine 1 medium onion, chopped 1/4 cup white wine 1/3 cup orange juice 2 tbs. cornstarch mixed with 3 tbs. orange juice Collect juices from turkey and from the pan. Cool and skim fat off. In a saucepan, melt margarine and sauté onions over low heat until soft (3 minutes). Add wine and orange juice and simmer until liquids are reduced by half. Add pan juices and simmer 6 minutes to reduce. Thicken with cornstarch mixture and serve. 3. Southern Corn Bread Stuffing from CSSG Ohio Miami Valley Area: Free-Of: GF, YF 4 eggs 2 tsp. baking soda 2 tsp. sage 1 1/2 tsp. salt dash of pepper 1 tbs. sugar 1 tbs. onion powder 3 cups buttermilk 2 tbs. GF oil 1 cup GF sour cream 4 cups yellow corn meal In a large mixing bowl, beat eggs, buttermilk, sour cream, and oil with a fork to blend. In another bowl, toss all dry ingredients with clean fingers until blended. Stir in buttermilk/egg mixture just until mixed, pour into greased 13x9x2-inch. baking pan. Bake on lowest rack in preheated 425 degrees oven 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more or until bread just begins to pull away from sides of pan; turn out on wire rack. When thoroughly cool, wrap in airtight plastic bag or foil and freeze or refrigerated until needed. Note: You can omit the sour cream and increase buttermilk to 4 cups if desired. 4. Stuffing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF, 9 tbs. soft butter, divided 1 lb. onions, coarsely chopped 1 cup celery, diced 1/2 cup fresh parsley, chopped GF corn bread 1/4 cup GF chicken or turkey stock The day before dinner, melt 4 tbs. butter in heavy skillet and sauté onions slowly about 15 minutes. Add 1 tbs. butter and celery and sauté 10 minutes. Add parsley and refrigerate in airtight container. Next morning, remove all stuffing ingredients and turkey from refrigerator, bring to room temperature. Trim and discard any deep brown crust from corn bread, crumble into large mixing bowl and stir in onion-celery mixture. Melt remaining butter and drizzle over stuffing; tossing lightly. Sprinkle with just enough stock to moisten and mix lightly again. Note: If you have extra stuffing, refrigerate until about two hours before dinner. Bake in casserole in 375 degrees oven for 1 hour or in oven with turkey about 1 1/2 hours or until thoroughly baked. Recipe will stuff 18-22 lb. turkey. 5. Pecan Rice Dressing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF, YF 1 cup butter 1 cup onion, chopped 1 cup celery, chopped 1 cup minced parsley 8 cups cooked rice 2 cups pecans, chopped 2 tsp. thyme 1 1/2 tsp. salt 1 tsp. sage 1 tsp. celery seeds 1/2 tsp. ground cloves 1/2 tsp. pepper 1/2 tsp. nutmeg Melt butter, add onions, celery, parsley, sauté over low heat until tender. Add cooked rice and all the seasonings; add pecans. Heat until warm. 6. Rice Dressing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF, YF 2 tbs. GF oil 1 cup onion, chopped 1 cup green pepper, chopped 1/2 cup celery 1/2 cup parsley, chopped 1 tbs. garlic, minced 2 lb. ground round 1 lb. ground pork salt and pepper to taste 3 cups GF chicken stock 6 cups cooked rice Heat oil in large pan. Add onions, celery, parsley, garlic, and sauté about 5 to 10 minutes. Add the ground beef and pork. Brown meat until it loses its red color. Add salt and pepper. Add chicken stock and rice. Mix well. Put in a large roaster pan or stuff poultry. If using roasting pan, bake at 350 degrees for 40 to 50 minutes. Note: Chopped livers and gizzards can also be added to this mixture. 7. Ham and Rice Dressing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF, YF 1 lb. fresh chestnuts 1 cup onions, chopped 1/2 cup celery, chopped 1/2 green pepper, chopped 2 tbs. cooking oil 3 1/2 cups GF turkey or GF chicken broth, divided 2 cups GF cooked ham, chopped 1 cup rice, long grain 1/2 - 1 tsp. pepper 1/8 tsp. cayenne pepper, ground 2 eggs beaten 1/2 tsp. salt Cut and 'X' in the flat side of each chestnut with a sharp knife. Roast on a baking sheet in a 350 degrees oven for 20 to 25 minutes; let stand until cool enough to handle. Peel and coarsely chop. In a 3-quart saucepan cook onion, celery, and green pepper in hot oil until tender. Add chestnuts, 3 cups of the broth, ham, uncooked rice, peppers, and salt. Simmer, covered for 30 minutes. Remove from heat. Combine remaining broth and eggs; stir into ham/rice mixture. Use to stuff an uncooked 10 to 12 pound turkey. 8. Corn Bread Stuffing from Sharon White: Free-Of: GF, EF, LF, YF 2 pans of GF baked cornbread, 9-inch. 6 slice GF white bread 2 cups celery, chopped 3 cups onions, chopped cooked giblets 1/1 lb. butter 2 - 3 cups GF turkey or GF chicken broth 2 eggs 2 hard boiled eggs, peeled, chopped fine salt and pepper to taste In an iron skillet melt butter and sauté onions and celery until yellow and limp. Crumble cornbread into onion mixture. Tear bread in fine pieces and add. Add stock until mixture is moist but loosely packed (1 to 1 1/2 cups broth) Add eggs and mix well. Season with salt and pepper. Mix well. More stock may be added if necessary. This dressing is good as a casserole. 9. Turkey Dressing from CSSG Ohio Miami Valley Area: Free-Of: GF, CF, LF 1/4 lb. ground pork 1/4 lb. ground round 1/4 - 1/2 cup butter 2 small eggs, beaten gizzard, hearts, liver cooked, cooled, chopped 4 -7 slices GF white bread salt and pepper to taste 1/2 tsp. sage 1/2 tsp. parsley 2 large onions, chopped Grind or process bread until it is fairly fine. Melt butter in large frying pan. Mix rest of ingredients well. Add the mixed ingredients to frying pan. Brown on medium heat and break up mixture as it cooks. Cool. Note: This dressing made be made several days ahead and refrigerated until ready to use. Recipe will stuff a 12-14 pound turkey 10. Bread Dressing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF (without milk), YF Cooked giblets, chopped fine 1/4 cup butter 2 tbs. or more onion, chopped One of the following 1 cup browned GF sausage meat 1 cup sliced mushrooms, sauté with onions 1 cup chopped or whole drained oysters 1 cup cooked shrimp 4 cups GF bread, dice small 1/4 cup parsley 1 1/2 cups nut meats (pine, pecans, or walnuts) 3/4 - 1 cup celery, chopped 1 tsp. sage, dried or thyme 3/4 tsp. salt milk, or GF stock to moisten Melt butter in a skillet. Sauté onions, chopped giblets, and celery 3 to 5 minutes. Add the sautéed mixture to rest of ingredients. Mix well. Add milk or stock to moisten very lightly 11. Gourmet Rice Dressing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF, YF 1 cup onions, chopped 1 cup celery, chopped 1 cup celery leaves, chopped 4 oz. sliced mushrooms 1 cup rice, uncooked 3 tbs. butter or GF margarine 2 cups GF chicken broth, boiling 1 tsp. salt 3/4 tsp. poultry seasoning 1/2 cup almonds, sliced, toasted Sauté onions, celery, and celery leaves, mushrooms, and rice in butter until vegetables are tender and rice is golden. Turn into buttered shallow 2-quart casserole. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes or until rice is tender and liquid is absorbed. Fluff with fork, spoon into serving dish; sprinkle with almonds. 12. Bread Stuffing from CSSG Ohio Miami Valley Area: Free-Of: GF, CF, LF 4 cups GF bread cubes 1/3 cup butter or GF margarine 1/3 cup onion, finely chopped 1/2 cup celery, chopped water 1/4 tsp. pepper sage, dried to taste poultry seasoning to taste salt Prepare bread cubes. Melt butter and add onion, celery, and celery leaves. Sauté until tender. Add the bread cubes and seasoning. Mix together well. For a moist, stuffing add a little hot water. For a dry turkey, multiply recipe 3 times. Put any extra stuffing in a casserole and bake. 13. Wild Rice Stuffing from CSSG Ohio Miami Valley Area: Free-Of: GF, EF, CF, LF, YF 1 cup wild rice 4 cups water 1 1/2 tbs. butter 1/2 cup green onions, chopped 1/2 cup celery, chopped 1 - 2 cups mushrooms, fresh, sliced turkey giblets, cooked, diced fine 2/3 cup almonds, slivered 2 eggs 1/2 tsp. oregano or sage or poultry seasoning Wash rice thoroughly. Combine rice and water in a heavy saucepan. Bring to a boil, then cover and simmer for 45 minutes or until tender but not mushy. Cover; fluff with a fork and simmer 5 minutes more. Drain in a colander. In the same saucepan (rice removed), melt butter, sauté vegetables, giblets, and almonds. Season with salt and pepper. Stir in rice. Then add eggs and remaining spices. Season as desired. Stuff turkey. 14. Cornbread Stuffing from CSSG Ohio Miami Valley Area: Free-Of: GF, LF, YF 16 oz GF cornbread cubes 1/4 lb. butter or GF margarine 1 cup celery, chopped 1 cup onion, chopped 1 tsp. thyme, dried 1 tsp. sage 1 cup parsley, chopped 1 egg, slightly beaten 1 cup giblet stock or GF chicken broth salt and pepper to taste Cut cornbread into 1-inch. cubes. Place the cubes on a baking sheet and bake for 30 minutes at 350 degrees or until toasted, stirring every 10 minutes. Remove cornbread cubes from oven and cool to room temperature. Sauté onions and celery in butter. Cool. Mix the cornbread cubes, cooked onion/celery mixture and egg together. Mix well. Add stock or broth, salt, pepper, and seasoning. Mix all together well. ---------------------------------------------------------------------- From: rswd@CYBERHIGHWAY.NET Subject: Thanksgiving Gravy Free-Of: GF While we're talkin' turkey... we may as well talk gravy too! Here's exerpts from the "Green Cuisine" article by Jan Roberts- Dominquez. Start with great stock: Rich & flavorful stock is made before the turkey is even through roasting. To create one place most of those foreign looking turkey parts that come stuck inside the raw bird (they're the heart, liver & gizzard called the giblets) in a large pot, along with the neck, and about 6 or 8 cups of water. Please note: Most people leave out the liver, because it can be very strong tasting. Now coarsley chop an onion,some celery, and some whole peppercorns (she says a dozen!). Bring this to a boil, then reduce the temperature and simmer slowly for about 2 hours. Remove from heat, & if the turkey is still more than 45 minutes to an hour from being done, refrigerate the stock. When ready to proceed, strain the stock into a pan. You should have about 4 cups of great stock. If you don't... add some water. When you lift the cooked bird from the roasting pan, drain it thouroughly by holding it over the pan for a moment. For great meat drippings, your goal is to remove almost all the fat, but leave about 6 tablespoons in the pan. Add the stock to the meat drippings along with all of the cooked bits of turkey & chunks of stuffing, add the stock & with a wide spoon or spatula, stir vigerously to blend the flavorful mix. Pour this mixture back into the pot you made the stock in. Place over medium-high heat. Bring the mixture to a boil & simmer for about 5 minutes to develop the flavor. Taste this mixture, adding a bit of salt & pepper, if desired. (I recommend a generous helping of poultry seasoning in this brew). NOW FOR THE SCARY PART: There's no turning back now. You've almost got great gravy. This is the part all of our mothers can do blindfolded, without measuring devices..... adding the thickener. For 4 cups liquid in your pan, combine 6 tablespoons of flour (Gourmet Blend GF flour, or white rice flour??) with 5 to 6 tablespoons of cold water. (Do this flour/cold water blending in a seperate container). Thouroughly combine the flour & water. It's important to check it is all blended- so check with a fork to be sure there are no clumps. When the pan of stock & drippings has come to a boil, slowly whisk in the flour water mixture. It's recommended to use a whisk so you can keep lumps from forming. Once the flour is mixed in, continue whisking over medium heat until the sauce thickens. Turn down the heat and continue cooking another minute or two. Pour the gravy into a snazzy gravy boat & serve with massive pride. You made great gravy! --------------------------------------------------------------------- From: Lynda Swink (lswink@PRIMENET.COM) Subject: Gravy (II) Free-Of: GF, EF, CF, LF, YF You can also use cornstarch as a gravy thickener. That's what we always used at home. However, the gravey (though brown) will be clear not opaque as with flour based types. WARNING: use only about half as much as with conventional gravies, as the cornstarch has greater thickening properties! --------------------------------------------------------------------- From: Tami L Powell (powellt1@PILOT.MSU.ED) Subject: Gravy (III) Free-Of: GF, EF, CF, LF, YF To add to the gravy thread: I've found that Sweet Rice Flour (available at health food stores & from EnerG) works very well. There is much less separation than with white or brown rice flour. I usually substitute it in the same proportion that wheat flour is called for - but it might take a little experimenting to get it the desired consistency. ---------------------------------------------------------------------- From: Anned0472@AOL.COM Subject: Stuffing Hints (I) Free-Of: GF, EF, CF, LF, YF this is an old French recipe handed down to me by my mother-in-law and I've been using it for 40 years - long before I was diagnosed CS. Grind together 8 potatoes (peeled) & 1 onion (originally had salt pork added but haven't used that for years.) Add 1 lb. of hamburg - salt & pepper to taste Mix all together and put in covered casserole dish Bake 350 oven 2 hours. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@mercury.uah.ualberta.ca) Subject: Stuffing Hints (II) Free-Of: GF, EF, CF, LF, YF Just a tip for helping the stuffing along. This Thanksgiving (October up here), was about my 4th GF turkey and stuffing. I used to use sausage meat but now I always use 1 lb. ground pork browned with seasoning salt, pepper and poultry seasoning added to my stuffing before stuffing the bird. I also put my bread (all leftover ends, dried out parts of loaves) into the freezer for months before Turkey time. When the times comes that I need stuffing, I take it out to thaw, cut into cubes, then bake in a slow oven to make like croutons. With the ground pork added, it gives it the moisture it needs but not so much that it mushes the stuffing. Also the browning of the cubes makes the stuffing firmer. My first attempt at stuffing with GF bread turned out a mushy lump. --------------------------------------------------------------------- From: "Kathy C. Shepard" (kathycs@DCWI.COM) Subject: Stuffing Hints (III) Free-Of: GF, EF, CF, LF, YF The past 3 years my family has also had to moisten the dressing but THIS year I made the dressing exactly the same EXCEPT added 1 1/2 tsp oil, 1 large apple coarsely chopped using a food processer (1 medium would have probably been enough) and about 1/8 cup of chopped dates. The dressing was not only delicious but moist! Even the following day. --------------------------------------------------------------------- From: Don Wiss (donwiss@PANIX.COM) Subject: Indian Pakora (Vegetable Fritters) Free-Of: GF, EF, YF, CF Here's a nice explanation of how to make pakora. They need not be cauliflower but can be based on a variety of vegetables. Don Wiss. Posted by Amanda@gate.net (Amanda) to rec.food.cooking, 29 Nov 1996: Ingredients: 1,5 cups garbanzo flour (chickpea) salt 2 tsp. ghee, melted, or vegetable oil 1" piece of finely minced fresh ginger root 1 to 3 hot green chiles, scraped & minced 1 tsp. dry-roasted fenugreek seeds or 1 Tbs. coriander seeds 2 tbs. coarse-chopped fresh fenugreek or cilantro about 1/2 cup water 1/3 tsp. baking powder vegetable oil or ghee for deep frying cauliflower to make 30 or 35 medium florets Combine chickpea flour, salt, 2 tsp. of softened ghee (or veg. oil), ginger, chilies, fenugreek seed (or coriander seed), fresh fenugreek (or cilantro), and 1/3 cup water. Place in food processor fitted with metal blade, cover and process until smooth. If needed, add a little more water; batter should be like very heavy cream. Set aside for 15 minutes. Now beat by hand with a wire whisk for 2 minutes and check for consistency - too thin and it will spatter, too thick and the vegetables won't cook well. Adjust with a little more flour or a little more water. Finally, whisk in the baking powder. In a wok or deep fryer, heat about 3" of oil or ghee to 350 F. Working with a half dozen at a time, coat florets with batter and carefully lower into hot oil. Oil temperature should not be allowed to drop too much during frying. Fry until golden brown, turning to fry evenly. Carefully remove with slotted spoon and place on paper towels to drain. You can keep these warm in a pre-heated slow oven (200 to 250 F.) while you fry them all and prepare a serving platter. Based on a Yamuna Devi recipe --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Felafel Free-Of: GF, EF, CF, LF 2 c chickpeas 1 sm onion 2-3 slices smashed garlic 1/2 chopped parsley 1 1/2 tsp. corriander, chopped 3 tsp. cumin, chopped 1 tsp. red hot pepper 1 tsp. salt 1/2 c. oil 1/2 c. water soy flour Soak chickpeas in water for 12-24 hrs. Grind and mash well in blender,along with 1/2 c. water. Add other ingreds and mix well. Add enough soy flour till it becomes a dough. Make balls and deep fry. Drain excess oil. Sounds good. I'm gonna have myself some... --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Sufgani'ot" Free-Of: GF, EF, CF, YF There was a post not long ago requesting a recipe. Hanukah begins Thurs. evening and lasts 8 days so there's plenty of time to try these. This recipe is the closest imitation I could come up with. Anyone who wants to refine it is welcome to use this as a starting point, tho they don't taste bad as it is. I would love to hear if and how any of you were able to improve on this. 2 1/2 c. Hagman's flour mix 1 tsp. baking soda 3/4 tsp. salt 3/4 tsp. GF baking powder 2 eggs 2 TBSP sugar 1 3/4 c sour cream 1 1/2 tsp. vanilla sugar confectioners sugar for dusting red colored jelly/jam to inject when sufgani'ot are cooled oil for deep frying Mix 1st 7 ingredients well. (You may have to add a bit more flour mix.) Using a spoon, do the best you can to drop by clumps into near boiling oil. Fry in deep fat and turn. Drain on paper towel. Then dust with sonfectioners sugar and insert jelly. --------------------------------------------------------------------- From: Elizabeth Frierson (ebf3@CORNELL.EDU) Subject: Sephardic hanukkah fritters Free-Of: GF, CF, LF, This is adapted from Rabbi Robert Sternberg's _The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews_, ISBN 0-06-017691-1. This is a wonderful cookbook with many recipes we don't even have to adapt, just follow the directions. As a Turkish historian I have a few quibbles with some of his background writing, but for cooking it's unbeatable. Cooking time: mixing and frying about 1 hour, plus 1-1/2 hrs. rising. Makes 25-30 BIG fritters, many many more tiny ones (I made these for my son's school). In fact I would recommend starting with a half- recipe unless you have a huge and hungry family. 1 T active dry yeast 1-1/2 c. lukewarm water 1 tsp. plus 1 c. sugar 3 c. Fearn's Rice mix (rice and soy flour blend with some leavening) pinch salt 1-1/2 T anise or fennel seeds, or 2 T ouzo, raki, arak, anisette, or Pernod 2 eggs beaten or 1 2-egg pkg. EggBeaters 1/2 c. honey 1 c. cold water Oil for frying, 3 inches deep 1. Proof the yeast in water with 1 tsp. sugar till bubbly. 2. Mix flour, 1/2 c. sugar, salt, and flavoring of your choice with yeast mixture and let rise until doubled. 3. During rise time, make syrup by dissolving honey and remaining sugar in 1 c. cold water in a saucepan and boil until thick enough to coat the back of a spoon. Keep the syrup warm over low heat while you fry the bumeulos. 4. After dough has risen, heat oil to nearly smoking, and cook dough in size of your preference up to a heaping tablespoonful. (See below) Turn once and remove when both sides are lightly browned; drain. 5. Serve with syrup and sesame seeds on top. Sternberg's notes summarized: The anise flavor is traditional; he also suggests other flavored liqueurs or your favorite seasonings, inc. ground cinnamon, ground cloves, freshly grated nutmeg, ground mace, ground cardamom. My notes: I used Triple Sec for flavor and it was fine if not traditional. I tried a few techniques for getting these into the oil. The two that worked best so far were lumps from the spoon kerplop, and the slightly more refined use of a cookie press with the plate that had a single opening; this technique yielded bite-size bumeulos with a pretty pattern. I had to push the bumeulos off the bottom of the pan, where they would tend to stick, a few seconds after putting them into the oil, then turn them about 30 seconds later. ---------------------------------------------------------------------
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From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Yummy, Chewy Chocolate "Wrinkles" Free-Of: GF, CF, LF, YF Here is another cookie recipe that doesn't require chocolate chips. 3/4 c. sugar 1/4 c. oil 50 gr. bakers chocolate, melted with 1 TBSP water, a tad margarine and a little sugar 1 tsp. GF vanilla extract 2 small eggs 1/8 tsp. salt 2 cups flour mix substitute (see above tip) 1 tsp. GF baking powder powdered sugar to sprinkle on top Mix sugar, oil, chocolate and vanilla. Add the eggs one at a time, mixing well between them. Add the flour, salt, baking powder. Chill batter for 1 hour. Drop by spoonfulls onto greased cookie sheet. Bake at 190 deg. centigrade or 375 deg. F for 10-12 min. Remove immediately onto plate and dust with powdered sugar. Store in airtight container. These are sturdy, chewy cookies and taste much like the gluten ones from which this recipe has been adapted. ---------------------------------------------------------------------- From: Tim Meadows (75522.656@COMPUSERVE.COM) Subject: Pumpkin Cookies Free-Of: GF, CF, LF, YF 1 c. shortening 1 c. pumpkin 1 c. rice flour Ener-G brand 1 c. Ener-G white rice baking mix 1 t. cinnamon 1 c. white sugar 1 egg 1 t. soda 1/2 t. salt Cream together sugar and shortening; add pumpkin and beaten egg. Add remaining ingredients. Bake at 400 degrees for 8-10 min. Frost when cool. Frosting: Optional 3 T. butter, melted 1/2 c. brown sugar 3/4 t. GF vanilla 4 t. milk 1 c. powdered sugar Mix together and spread on cookies. I adapted this recipe from Amish-Country Cookbook, Volume II and had good luck with it. The original recipe was submitted by Edna E. Bontrager and Ida Weaver (both cooks) These were very nice and moist and yummy. I have really had very good luck with most regular recipes by substituting the 1/2 rice flour and 1/2 rice flour baking mix for the regular flour. Mary in Ohio ---------------------------------------------------------------------- From: Tim Meadows (75522.656@COMPUSERVE.COM) Subject: Pumpkin Chocolate Chip Cookies Free-Of: GF, CF, LF, YF 1 cup pumpkin 1 cup sugar 1/2 cup oil 1 egg 2 cups gluten free flour 2 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. baking soda dissolved in 1 tsp milk 1 cup semisweet chocolate chips 1/2 cup nuts 1 tsp vanilla 1/2 tsp salt Combine pumpkin, sugar, oil and egg in a large bowl. Stir well. Mix in flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. stir in chocolate chips, chopped nuts and vanilla. Mix well. Drop by spoon on greased cookie sheet. bake at 350 for 10 - 15 minutes. The gluten free flour I use is from Bette Hagmans books - 6 parts rice flour, 2 parts potato starch, and 1 part tapioca flour, but any combination you prefer should be fine. Esther, Calgary --------------------------------------------------------------------- From: Sharon (slars@CJNETWORKS.COM) Subject: Pumpkins Sheet Cake Free-Of: GF, CF YF 2 cups sugar 1 cup oil 4 eggs (beaten) 2 tsp. soda (in small amount of water) MIX THE ABOVE TOGETHER WELL. THEN MIX THE FOLLOWING AND ADD TO ABOVE. 2 cups flour mix (2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca flour--Bette Hagman's mix) 1 tsp. xanthan gum 1 tsp baking powder 2 tsp. cinnamon 3/4 tsp. salt MIX WELL. ADD: 2 cups pumpkin and beat again. BAKE IN SHEET CAKE PAN (11" X 15") AT 350 DEGREES FOR 20-30 MIN. AFTER CAKE COOLS, FROST WITH ICING BELOW: 1 8-oz cream cheese, softened 1/2 stick oleo, softened 1 box powdered sugar 1 tsp. GF vanilla Nuts--optional but delicious (can be added on top of icing or in cake) (This makes plenty of icing--can be cut in half) --------------------------------------------------------------------- From: Maureen Marx (maureen_marx@BC.SYMPATICO.CA) Subject: Rice Crispy/Coconut Cookies Free-Of: GF, EF, CF, LF, YF Yesterday I bought some of Kinnikinnick's Gudrun #1 Crispy Rice and it is exactly like Rice Krispies. So now I can make the following recipe and the cookies are great! 1 cup gluten free flour (I use Bette Haggman's mix) 3/4 tsp xanthan gum 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup margarine 1/2 cup brown sugar 1/2 cup white sugar 1 egg ( or replacer) 1 and 1/3 cup unsweetened medium coconut 1 and 1/2 cup Gudrun's #1 Crispy Rice 1/2 tsp vanilla water if needed 1) Combine flour, baking powder, baking soda, xanthan gum and salt - mix well. 2) Cream margarine, sugars and egg and vanilla until fluffy. 3) Add flour mixture, then coconut and crispy rice cereal. 4) If mixture is too crumbly to roll into small balls add a tsp or two of water. 5) Shape into small balls, place on ungreased cookie sheet, press to flatten 6) Bake at 350 degrees for 12 minutes or until lightly browned. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Krispies Marshmallow Treats Free-Of: GF, EF, LF, YF 24 treats, 2x2 inches 1/4c. marg or butter 6-10 oz (about 40) regular marshmallows* 5c. rice krispies (not the US brand) 1. Melt marg in 3qt. saucepan. Add marshmallows and cook over low heat, stirring constantly until melted and mixture is syrupy. Remove from heat. 2. Add rice krispies and stir until well-coated. 3. Press warm mixture evenly and firmly into buttered 13x9 or 9x9 (if you like them thick) pan. Cut into squares when cool. If you want these as Halloween treats, wrap each piece individually in celophane and give them out. *check with the co. These are most often dusted with cornflour to keep from sticking together, so should be OK. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Chocolate Butterscotch Treats Free-Of: GF, EF, LF, YF 1c sugar 1c light corn syrup 1c (6oz) semi-sweet chocolate chips 1c (6oz) butterscotch chips 6c. rice krispies (not the US brand) 1. Combine sugar and corn syrup in 3 qt. saucepan. Cook over moderate heat, stirring frequently until mixture bubbles. Remove from heat. 2. Add chocolate and butterscotch chips, stirring only until melted. 3. Stir in rice krispies, mixing thoroughly until well coated. Press warm mixture evenly and firmly into buttered 13x9 or 9x9 (if you like them thicker) pan. Set aside to cool. 4. Cut into 2x1 inch bars. Yield: 54 bars, 2x1 in. Note: Chopped nuts, raisins or shredded coconut may be added with rice krispies, if desired. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Polks-Dot Scotch Treats Free-Of: GF, EF, LF, YF Makes 36 treats, 1.5x1.5 in. 1c (6 oz) butterscotch chips 4c. rice krispies (not the US brand) 1/2 c. peanut butter 1c (6oz) chocolate chips 1. Melt butterscotch chips and peanut butter in pan over hot, but not boiling, water or over very low heat, stirring constantly until well mixed. Remove from heat. 2. Add rice krispies, stirring until well coated with butterscotch mixture. 3. Stir in chocolate morsels and immediately press into buttered 9x9x2 in pan. Chill until firm. Remove from fridge 10 min before cutting. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Peanut Butter Scotchers Free-Of: GF, YF Makes 3 doz. 1. Sift and set aside: 1 1/2 c. GF flour* 2tsp GF baking powder 1/2 tsp. salt 2. Melt in large saucepan and remove from heat: 1/3c. marg. 3. Add and blend well: 1 1/2c. sugar 1/2c. evaporated milk (sweetened, condensed) 4. Blend in: 2 eggs 5. Stir in sifted flour mixture and 1 tsp. grated lemon rind + 1 tsp. lemon extract. 6. Blend well. Pour in greased 13x9 in pan. 7. Bake at 350 deg for 30-35 min. Let stand until cool. Butterscotch topping for above: Melt butterscotch chips (6oz). Stir in 3/4c chunky peanut butter and 2c GF corn flakes. Add melted marg if too dry. Spread over "cake". Refrigerate. *"Flour mixture": For every 1c gluten flour, substitute with - 1c rice flour + 1TBSP tapioca flour + 2 TBSP increase in liquid (water, milk) or you can try Bette Hagman's GF combination of flours. --------------------------------------------------------------------- From: Maureen Marx (maureen_marx@BC.SYMPATICO.CA) Subject: Gingersnaps Free-Of: GF, LF, YF 3/4 cup margarine 1 cup sugar 1 egg 1/4 cup molasses 2 cup GF Flour Mix (B. Haggman's)* 1 and 1/2 tsp xanthan gum 2 tsp baking soda 1/2 tsp salt 1 and 1/2 tsp GF Ginger (Club House and Watkin's are two I know are safe) 1. Cream margarine, sugar and egg. Stir in molasses. 2. Mix dry ingredients in separate bowl, stirring well or sifting 3. Mix dry ingredients and creamed mixture together. 4. Roll into balls and place on ungreased cookie sheet, flatten slightly 5. Bake at 350 degrees for about 12 minutes until bottom is brown. Cookies will be soft when removed from pan but will firm up when cool. When lightly browned these cookies end up being chewy - if you like crispier gingersnaps just cook a minute or so longer. * Bette Haggman's Mix is: 6 cups rice flour, 2 cups potato starch and 1 cup tapioca flour. Note: Potato starch and potato starch flour are the same item. Potato Flour is very different and has a very stong taste, not that suitable for replacing regular flour. --------------------------------------------------------------------- From: Leslie (LEls608@AOL.COM) Subject: Rice Ceral Treats Free-Of: GF, EF, LF, YF Melt marshmallows and a bit of butter in microwave and constantly stir until all melted (approx 3-4 minutes) add in rice cereal until reaching desired consistency- some like them dry , I like mine very gooey and well coated. Pull out a big sppon and dig in ar if you are feeling more civilized, let harden and cut into squares. Wrap in saran wrap and they make the perfect traveling snack. If you get really daring- try the toasted coconut marshmallows instead- sickly sweet but if you are a sugar junkie- go for it! --------------------------------------------------------------------- From: Leslie (LEls608@AOL.COM) Subject: Sweet Potato Pie Free-Of: GF, EF, CF, LF, YF 1 Large can sweet potatoes- 1 medium can of crushed pineapple in its own juice. Add in 1 tsp cinnamon, 1/4 maple syrup, pinch of salt. Cover with marshmallows and bake at 350 degrees for 1/2 hour. --------------------------------------------------------------------- From: Ian and Susan Munro and Family (imunro@INTERLOG.COM) Subject: Angel Food Cake Free-Of: GF, CF, LF, YF (Canadian ingredients) 1 1/2 cups Sterks Gluten free flour (any gluten free flour should do) 1 1/2 cups white sugar 3 tsp gluten free baking powder (Mr. Goudas) 1 tsp salt 1/2 cup oil 7 egg yolks 3/4 cup orange or pineapple juice 1 tsp vanilla 7 beaten egg whites & 1/2 tsp cream of tartar Preheat oven to 325F Sift flour, sugar, baking powder, salt. Make a hollow. add oil, egg yolks, juice, and vanilla. Mix until smooth. Beat egg whites in a separate bowl until stiff, with cream of tartar. Fold the two mixes together gently. Pour into ungreased tube pan. Bake for 50 minutes. Turn pan upside down while cooling. --------------------------------------------------------------------- From: SWEETSHIRI@AOL.COM Subject: Ice Cream Cones Free-Of: GF, LF, YF 2 eggs whites 8 tablespoons sugar 1/4 cup (1/2 stick unsalted butter melted and cooled) 4 and 1/2 teaspoons white rice flour 1/2 teaspoon vanilla Preheat oven to 350 degrees. Grease and flour a 6-inch wide strip down the center of a nonstick baking sheet. Trace two 5-inch circles in the flour. Blend egg whites in a food processor until light and frothy (about 20 seconds). With machine running add the sugar through the feed tube 1 tablespoon at a time. Blend until the consistency of whipping cream, about 30 seconds. Scrape down the sides of the workbowl. Add the butter, flour and the vanilla. Mix until just blended using 5-6 on/off turns--stopping once to scrape down bowl. Spread 2 teaspoons batter evenly within the circle. Bake until cookies are uniformly golden brown., about 6-7 minutes. Cool for 30 seconds. Invert cookies on flat surface. Roll around metal horn QUICKLY. Put on rack to cool. Makes about 10-12 cones. --------------------------------------------------------------------- From: MarjDeWig@AOL.COM Subject: Pumpkin Cookies Free-Of: GF, YF 1 cup butter or margarine 1 cup sugar 1 cup cooked pumpkin 2 eggs (I suppose that you can use a substitute, but I didn't.) 1 t vanilla 2 cups GF flour (most mixes will work, I used BH's) 1 t double-acting baking powder 1/2 t baking soda 1/2 t salt 1 t xanthum gum 1 t cinnamon 1/2 t allspice 1 cup white choc. chips and 1 cup reg. choc. chips or 1 cup chopped nuts and 1 cup raisins. Preheat oven to 375 degrees F. Cream together butter and sugar. Add the pumpkin, eggs and vanilla. mix well. Add the GF flour, baking powder, baking soda, salt, xanthum gum, cinnamon, and allspice, and mix Stir in the choc. chips, or the raisins and nuts. Drop cookies onto a well greased cookie sheet and bake about 15 minutes. Makes 5 dozen --------------------------------------------------------------------- Subject: Cookie flour From: Ellen & Sam Asher (asher@cyberhighway.net) Free-Of: GF, CF, LF, YF I have been experimenting with baking cookies, and have hit on an easy and perfect substitute for regular flour. For any cooky recipe, substitute 1+1/2 c. rice flour + 1/2 c. sweet rice flour (for 2 c. wheat flour). So far I have successfully baked drop, rolled, and bar cookies. I don't need to use xanthum gum or any other binder, since the sweet rice flour does the trick. --------------------------------------------------------------------- From: Pam Cresswell (jcress@TFS.NET) Subject: Orange Cookies Free-Of: GF, CF, LF, YF 1 md orange 1/2 c (125 ml) shortening 2 tb (30 ml) granulated sugar 1 replacement 1 or granulated fructose 1/4 c water & flax seed egg-substitute* 2 c (500 ml) flour, gluten-free** 1/2 ts (2 ml) baking powder 1/2 ts (2 ml) baking soda 1/4 ts (1 ml) salt 1/2 c (125 ml) darifree & lemon-juice*** *mix one teaspoon ground flax seed with 1/4 cup water, boil gently till it thickens like an egg white. I keep ground flax seed in the freezer, then mix with water and zap in the 'wave as needed **use your fav flour, I have used corn flour, rice, rice+sweet rice, and Bette hagman's mix, all worked, but each had their own personality ***adding an acid to a milk sub makes a mock buttermilk, and helps in rising. You couls also use unbuffered vit c crystals Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add flax seed mixture, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter, and add alternately with darifree to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes. Exchange 1 cookie with sugar replacement: 1/3 fruit 1/3 fat Calories 1 cookie with sugar replacement: 27 Exchange 1 cookie with fructose: 1/3 fruit 1/3 fat Calories 1 cookie with fructose: 30 --------------------------------------------------------------------- From: The Spue-nik Press Subject: Sugar & Spice Madeleines Free-Of: GF, YF 1/4 tsp. salt 1/2 tsp. nutmeg 2 eggs 1/4 tsp. cloves 1/2 cup sugar 1/4 cup margarine, melted 2/3 cup GF flour mix** 1 tsp. vanilla 1 tsp. cinnamon 3/4 tsp. baking powder Combine the salt and eggs in a medium bowl, and beat with a mixer at high speed until foamy. Gradually add in the sugar, beating constantly until the mixture is thick and pale (about 5 minutes). Mix the flour and spices in a bowl and stir well. Gradually fold the flour mixture into the egg mixture. Gradually fold in the margarine and vanilla. Coat a madeleine pan with GF cooking spray. Spoon about 1 Tbsp. of the mixture into each madeleine form. (Instead of a madeleine pan you may use a muffin pan, mini muffin pan, muffin top pan, etc. filled not quite half full. The batter simply needs something to hold its shape.) Bake at 400 degrees F for 8 minutes or until lightly browned. Remove the madeleines from the pan using the tip of a knife. Let them cool completely on a wire rack. Sprinkle with powdered sugar. Makes about 2 dozen. This recipe comes to us from Joan Kulka. Note: For the rice flour in the GF flour mix, Joan uses equal portions of sweet rice flour (like Mochiko) and oriental rice flour. --------------------------------------------------------------------- From: The Spue-nik Press Subject: Gingerbread Cookies Free-Of: GF, CF, LF, YF, EF 1-3/4 cups GF flour mix** 1/2 to 3/4 tsp. ginger 1/2 tsp. cream of tartar 1/8 tsp. salt 1/2 tsp. baking soda 1/2 cup butter or margarine (cold) 1-1/2 tsp. xanthan gum 1/2 cup brown sugar 1/8 tsp. cloves 1 egg (cold) 1/4 to 3/8 tsp. cinnamon 1/2 tsp. GF molasses Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies. This recipe comes from Vicki Lyles. She adapted it (in desperation) from the Rolled Sugar Cookies recipe (see below), when she learned that our 5-year-old celiac's kindergarten class was going to be making gingerbread man cookies. The resulting cookies were quite good. --------------------------------------------------------------------- From: The Spue-nik Press Subject: Rolled Sugar Cookies Free-Of: GF, CF, LF, YF, EF 1-1/2 cups white rice flour 1/2 cup butter or margarine (cold) 1/2 tsp. cream of tartar 1/2 cup sugar 1/2 tsp. baking soda 1 egg (cold) 1-1/2 tsp. xanthan gum 1/2 tsp. GF vanilla, lemon, or 1/8 tsp. salt almond flavoring Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies. This recipe originally came from Mary Schluckebier, in the Fall 1994 issue of _Lifeline_, on page 15. These cookies were the ones the children decorated at the Christmas party last year. --------------------------------------------------------------------- From: Lynda Swink (lswink@PRIMENET.COM) Subject: My pie crust solution Instead of trying to chill and then roll out the crust (as per directions), I crumbled the mixture into the bottom of the plate, and then pressed it with a very _sturdy_ flat bottomed tumbler (glass). I then rolled out the remaining dough onto a sheet of waxed paper. I used a decorative, oak leaf shaped, cookie cutter to cut the dough into several pieces. Next, I lifted the wax paper, dough and all, and put it onto a cookie sheet in the freezer to chill for about 10 min. Once chilled, I peeled the "leaves" off of the waxed paper and placed them decoratively onto the top of the pie, slightly overlapping the edges as I went around. I then sprinkled lightly with sugar and baked. This made a very festive looking pie when done, and was far easier than trying to place a solid crust onto the top of the pie! Since the pie had no side crust it was served like you would a cobbler by scooping out. There were no leftovers and I was the only celiac at this meal. So, I guess it was a success. ;) BTW, the flour mix I used is the "general purpose mix" from "Sylvan Boarder Farm," and the directions for pie crust are in the bag. --------------------------------------------------------------------- From: Lynn Facey (faceybl@nbed.nb.ca) Subject: White Cupcakes Free-Of: GF, CF, LF, YF Here are some gluten-free white cupcakes that are easy to make. These are great! They freeze well and my kids who don't have to eat gluten-free love them. I keep them in the freezer and just take them out and let them thaw or pop them in the microwave. Happy eating! 2 cups GL mix 1 1/2 cups sugar 3 1/2 tsp. baking powder 1 tsp. salt 1/2 cup shortening 1 cup milk 1 tsp. vanilla 3 eggs 1 tsp. xanthum gum Heat oven to 350. Blend 1/2 min on low speed, scraping bowl constantly. Beat 3 min. high speed, scraping bowl occasionally. Pour into muffin tins in paper cup. Bake for 15-20 min. or until wooden pick inserted in the centre comes out clean. Cool. GL mix is made up of 2 cups rice flour, 2/3 cup potato starch, 1/3 cup of tapioca flour. (Bette Hagman's mix.) I mix up a big container of this and then take 2 cups of it for my bread, actually, I use this for a lot of things - when an old receipe calls for regular flour, I substitute this mix. --------------------------------------------------------------------- From: "Office of Worship, Diocese of Lansing" (am0444@ARROWNET.COM) Subject: Cream Cheese Press Cookies Free-Of: GF, EF, LF, YF These are a favorite of mine, we made these by the ton at Christmas when I was growing up. The conversion to gluten free was easy, and they turn out great. I make green Christmas trees and wreaths, and sprinkle with red sugar. 1 cup butter or margarine 3 oz. cream cheese 1/2 c. sugar 1 tsp. vanilla 1 1/2 c. Bette Hagman Gourmet Blend 1/2 c. sweet rice flour 1 tsp. xanthum gum Cream butter and cream cheese, add sugar and cream well. Then add vanilla. Sift together dry ingredients and blend into creamed mixture. Use cookie press to form on ungreased cookie sheet. Bake 8-10 minutes at 375. Don't overbake, as they dry out. --------------------------------------------------------------------- From: "Office of Worship, Diocese of Lansing" (am0444@ARROWNET.COM) Subject: Soft Sugar Cookies Free-Of: GF, YF, CF, EF 2/3 c. shortening 3/4 c. sugar 1/2 tsp. vanilla 1 egg 4 tsp. milk 1 1/2 c. Bette Hagman Gourmet Blend 1/2 c. sweet rice flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. xanthum gum Cream first 3 ingredients. Add egg and beat until light and fluffy. Stir in milk. Sift together dry ingredients and blend into creamed mixture. Divide dough in half and chill 1 hour. Roll (slightly thick) out only lightly rice floured surface. Bake on greased cookie sheet for 6-8 minutes at 375. I frost and decorate these, or you can just sprinkle with colored sugar. --------------------------------------------------------------------- From: "Charles I. Searcy" (chuck4cs@GTE.NET) Subject: CALIFORNIA DARK FRUITCAKE Free-Of: GF, YF, CF In a large bowl stir together; 2-1/2 cups gf flour(Betti Hagmans gourmet mix works well) 1 cup corn or tapioca starch 2 tsp. baking powder 2 tsp. ground cinnamon 1 tsp. salt 1/2 tsp. ground nutmeg 1/2 tsp. ground allspice 1/2 tsp ground cloves 3 tsp. xanthan or guar gum 1/2 tsp. gelatin ---------------------------------------------------- add to the above flour mixture and coat well; 1 16oz. pk.(2-1/2 cups) diced mixed candied fruits 1 15oz. pk. (3 cups) raisins 1 8oz. pk. (1-1/2 cups) whole candied red cherries 1 8oz. pk. (1-1/3 cups) pitted dates cut in half 1 cup slivered or whole almonds 1 cup walnuts halfs or peices 1/2 cup candied pineapple, chopped ----------------------------------------------------- in another bowl using you mixer- beat until light; 4 large eggs continue beating and slowly add until thoroughly mixed-in this order; 1-3/4 cups packed brown sugar ----------------------------------------------------- turn mixer to med.low and slowly add in this order; 3/4 cup melted NOT HOT butter or margarine 3/4 cup blackstrap molasses 1 light cup (7oz.) orange juice when thoroughly mixed pour into fruit and flour mixture- and with a spoon- by hand mix until smooth. ----------------------------------------------------- line loaf or round cake panes with aluminum foil and spray with gf pan spray. pour mixture into pans about 3/4 full- put into a 1"x12"x18' baking sheetwith about 2 cups of hot water in the bottom- in a 350 degree oven bake 1 hour. turn oven to 300 degrees (DO NOT ADD ANY MORE WATER) cover pans loosely with aluminum foil and continue baking for about 1 to 2 hours (depending on size-larger takes longer- smaller less)or until broom straw inserted onto it comes out clean. remove from oven and let cool. this fruitcake keeps very well under refigeration as long as it's kept covered. --------------------------------------------------------------------- From: "Charles I. Searcy" (chuck4cs@gte.net) Subject: Universal Icebox Cookies Free-Of: GF, YF, CF 1 lb. butter or margarine(room temp.) 1 lb. powdered sugar 1/8 tsp. salt 1-1/2 tsp. gf vanilla cream about 2 min. med. speed ----------------------------------------------- turn to low speed slowly add; 3 large eggs(beaten) ----------------------------------------------- continue mixing for about 2 min. then add; 3-3/4 cups gf flour(+or-) 1/8 tsp. xanthan or guar gum mix until smooth. about 1 min. ----------------------------------------------- take from mixer, make into most any shape you wish(round-square-checker board-etc. refrigerate until firm-slice into dollar sized pieces-put onto lightly greased cookie sheets and bake at 350 deg. about 9-10 min. ----------------------------------------------- *to this mix you can add most any flavor or color-cocoa powder- nuts raisins- choc. chips- m&m's- cinnamon- nutmeg- etc. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Cookie Conversion (Gingerbread & Spritz cookies Free-Of: GF I used some recipes from Betty Crockers cookbook just substituting Bette Hagmans GF flour mix for the flour requested in the recipe. Spritz cookies turned out really good, but my favorite was the gingerbread. I just added 5 teaspoons of xanthan gum (recipe calls for 7 cups of flour) and we made tons of gingerbread men. They were soooooo good that the whole family gobbled them down and I'll have to make more this weekend. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Gingerbread Free-Of: GF, EF, YF, LF Cutout Cookies ************** 1 1/2 c dark molasses 1 c packed brown sugar 2/3 c cold water 1/3 c shortening ( I used golden crisco) 7 c Bette Hagman GF flour mix (rice flour, potato starch, tapioca starch) 5 tsp. Xantham gum 2 tsp baking soda 1 tsp salt 1 tsp ground allspice 2 tsp ground ginger 1 tsp ground cloves 1 tsp ground cinnamon Decorators Frosting Mix molasses, brown sugar, water and shortening. I put these in the bowl and turned on the mixer while I mixed the rest of the ingredients. Mix in remaining ingredients except frosting. Cover and refridgerate at least 2 hours. Heat oven to 350. Roll dough 1/4 inch thick on floured board (I used sweet rice flour). Cut with floured gingerbread or any cookie cutters. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes. I was finding I was taking them out at about 9 minutes. Cool. Frost or decorate with frosting. Makes about 2 1/2 dz. 2 1/2 inch cookies. Regular Cookies *************** Decrease flour to 6 cups. Roll dough 1/2 inch thick. Bake about 15 minutes. DECORATORS FROSTING ******************* 2 c powdered sugar 2-3 tbsp water Mix adding 2 tbsp water and the third one as needed. Should easily go into decorators tube or hold shape. I just split it 6 ways into little cups and colored them. Put a butter knife with each bowl and let the kids go to it. We ended up with some very colorful rainbow gingerbread men, santas, angels, trees, reindeer, etc. and they had fun. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Spritz Free-Of: GF, LF, EF, YF, CF 1 c. margarine or butter, softened 1/2 c sugar 2 1/4 c Bette Hagman GF Flour mix 1/2 tsp salt 1 egg 1 tsp almond or vanilla extract I never used Xantham gum with this one but it would probably not be as crumbly if you did. Use about 1 1/2 to 2 tsp. Heat oven to 400. Mix margarine and sugar until light and fluffy. Mix in remaining ingredients. Place dough in cookie press, form desired shapes on ungreased cookie sheet. Bake until set but not brown, about 6 - 9 minutes. Immediately remove from cookie sheet, carefully. About 5 dozen cookies. --------------------------------------------------------------------- From: Susan Pieper (spieper@HUNTEL.COM) Subject: NON-DIABETIC CHRISTMAS COOKIES! Free-Of: GF, LF, EF, CF 1/2 c. butter or margarine, softened 1 c. granulated sugar 2 eggs (or 1 1/2 if they're extra-large) 1 T. lemon juice 1 tsp. vanilla or lemon extract 1 1/2 c. Hagman's g-f mix (2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour 1/2 c. sweet rice flour 1 tsp. xanthan gum 1/2 tsp. salt 1/2 t. baking soda Cream butter and sugar until fluffy. Beat in egg, lemon juice and flavoring. Combine dry ingredients; gradually beat into butter mixture until well blended. Chill until firm (2 hours or longer). Heat oven to 375 degrees; use g-f spray to grease cookie sheets. Use powdered sugar to dust board and rolling pin (an old before-celiac trick that makes cookies extra-crispy!). Roll dough 1/8 in. thick. (Another hint: I use one of the cheap-o marble boards to roll it out on. When cutting out a cookie, wiggle it around till it's loose; keeping it in the cutter, scoot it off the edge of the board, catching it in your hand. That way the cookies don't warm up and stick to the board.) Because these cookies use baking soda instead of baking powder, you can put them pretty close together on the cookie sheet--and, more importantly, they don't lose their shape or details from the cookie cutters. Bake 8-10-12 minutes, or until brown (depends on size of cookies and position on pan). I set the timer for 8 min., remove the ones that are brownish, and cook for subsequent 2-minute intervals. Remove from pan immediately and cool on rack. BE SURE to grease the pan each time, as the powdered sugar makes things sticky! Now for the frosting: 1/2 lb. butter or margarine (softened or melted) 2 lb. powdered sugar 2-3 T (yep, tablespoons) vanilla milk as needed to make spreading consistency food coloring Mix it, color it, and spread it on the cookies or use with decorating tips! You may need to add a couple of drops of hot water to make for smooth spreading. Use lots of sprinkles too! A fun tip--use a heart-shaped cutter to make Santa faces. Turn the heart upside down--the point will be his hat; the swooshes on the bottom, his beard; and you fill in the middle! We always use some of the flat dot-type decorations (anchored with a bit of frosting) to make the eyes (I haven't a clue whether they're g-f or now, however!). ---------------------------------------------------------------------
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From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Punch Free-Of: GF, EF, YF, LF 1 15 oz. container frozen strawberries 1 19 oz. can crushed pineapple 2 cans frozen lemonade Take 1/2 these ingredients and blend in blender. Pour into punch bowl and add 2 litres of gingerale, 7-up or sprite. Take second 1/2, blend, put in another punch bowl, add soft drink of choice then add vodka to taste. ---------------------------------------------------------------------
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From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Flour Replacement Tip I don't remember who it was that gave this cooking tip, but I must say THANK YOU for saving me a lot of testing time and for turning otherwise failures into real successes. The tip was to substitute 1c rice flour + 1TBSP tapioca flour + 2TBSP increase in liquid for every cup of wheat flour in a given recipe. The tip said that this was a good substitute in pancakes and waffles, but I have been discovering that it works well with cookies, too. --------------------------------------------------------------------- From: Tim Meadows (75522.656@COMPUSERVE.COM) Subject: Rolled Oats Replacment Thank you to everyone who contributed to my pumpkin cookie search. The results have been delicious! It has also helped the attitudes of my 7 and 5 year old wheat eaters towards their brother's food. They used to say things like, "I don't like gluten free foods." Since I have been working on expanding my GF baking, I have been hearing, "G F must stand for Good Food. Can I have more?" I submitted two questions. The first was what to use as a replacement for oats in baking. I got a lot of good suggestions that I will put into practice in the future. But I will have to order most of the substitutions since my local health food store doesn't carry many much of a variety. --------------------------------------------------- You could use rolled rice or buckwheat flakes. Ted Wolff --------------------------------------------------- I often use millet flakes in place of oats. Maureen --------------------------------------------------- I have had excellent results substituting rolled rice (sometimes called rice flakes) for oats. I used a regular oatmeal cookie recipe, substituting Bette Hagman's gluten-free flour mixture for the wheat flour and substituting rolled rice for the oatmeal. I did find out by trial and error that the rolled rice requires soaking before it is used or it will be too chewy :( I measure it and then cover it with water and soak it in the water for about 30-60 minutes. Drain the water before adding it to the cookie dough. I realize that many celiacs do not eat quinoa, but I have also had good luck with using quinoa flakes in baking as a substitute for rolled oats. The box that I buy at Vitamin Cottage, here in Denver, states that it is gluten-free, so I feel safe eating it. Joan Van Loozenoord Denver, Colorado vanlooz@ast.lmco.com --------------------------------------------------- There is no real substitute for oats but the use of sliced almonds that have been slightly crushed up with your hands, will give the same texture as oats in many recipes. Needless to say they will not absorb at all no less like oats. It would be my suggestion to try the use of some bean flour (Authentic Foods brand as in Bette Hagman's new book) in the recipe. This bean flour does have 'some' absorbing qualities about it and other gluten-free flours don't have any. I would also try cutting down some of the liquid called for in your) as you wrote it is a very moist recipe. It may take trying the recipe a time or two before getting it just the way you would like it to be but feel it would sure be worth the effort. Be sure to write down everything you do and use when changing the recipe... don't forget to write down how you liked or didn't like it also. Happy baking! Sandra The Gluten-Free Baker Fairborn, OH USA --------------------------------------------------- I have substituted textured soy protein for oatmeal with success. (same amount as oats in recipe). --------------------------------------------------------------------- From: Susan Carmack (susan@VVIC.ORG) Subject: Gherkins/pickled onions This recipe for pickles was sent to me by Tom Vickery in Tennessee: I can't tell you where to buy them but if Bread & Butter pickles will do, and you have a microwave, you can have these super pickles before you get the car out of the driveway. 2 cucumber, sliced in 1/4 inch rounds 1 medium onion, cut up 1 cup sugar 1/2 cup apple cider vinegar 1/2 t salt plus 1/2 t celery salt 1/2 t mustard seed 1/2 t dill weed 1/4 t turmeric combine all in glass microwave bowl(2-quart).Micro 9(nine) minutes, stirring each 3 minutes. Put in hot jars, cool, cover, refrigerate. Use within six weeks. Depending on the power of your microwave you might need a minute or two extra. --------------------------------------------------------------------- From: Nathan D. Justus (nathan@EXIT109.COM) Subject: Deep frying Regarding gluten free deep frying - If you're going to be doing things like french fries/chips,k then you don't need to worry. After all, they haven't got any batter. However, I've found that to make the best chips you've got to fry them TWICE - fry them for four-five minutes at ~370F ( I don't know what this is in centrigade offhand, sorry), then take them out, raise the oil to ~400F (200C) and fry them until brown, for about a minute. You'll probably find that using binding like egg in the batter for deep frying would be better... ---------------------------------------------------------------------
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