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.
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.
Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~
Corn meal for flour in hors d'ourves
Fruit Dip
Health Bars
Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~
Teff pancakes
Chocolate Donuts
Microwave Cornmeal
Potato Pancakes
Potato Pancakes
Breads~Breads~Breads~Breads~Breads~Breads~
Puri bread from rice flour
Pumpkin Rolls (New England Yeast Rolls)
Biscutes
Marci's Soft White Bread
An Adapted Cracker Recipe
Moist Bread
Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~
Whipped Salad
Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~
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)
Orange Roasted Turkey with Pecan Rice Stuffing
Pecan Rice Stuffing
Southern Corn Bread Stuffing
Stuffing
Pecan Rice Dressing
Rice Dressing
Ham and Rice Dressing
Corn Bread Stuffing
Turkey Dressing
Bread Dressing
Gourmet Rice Dressing
Bread Stuffing
Wild Rice Stuffing
Cornbread Stuffing
Thanksgiving Gravy (3)
Stuffing Hints (3)
Indian Pakora (Vegetable Fritters)
Felafel
Sufgani'ot"
Sephardic hanukkah fritters
Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~
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!
Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~
Punch
Miscellaneous~Miscellaneous~Miscellaneous~Miscellaneous~Miscellaneous~
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.
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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.
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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.
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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
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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.
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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)
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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.
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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.
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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.
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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.
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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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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).
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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.
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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.
---------------------------------------------------------------------
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!).
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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
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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
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I have substituted textured soy protein for oatmeal
with success. (same amount as oats in recipe).
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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.
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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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