Celiac Recipes from 1997

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1997 - All rights reserved worldwide.
These recipes were posted to the Celiac LISTSERV(R) during 1997. 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. 


Salsa Cruda


Snowbound Blueberry Pancakes Basic Pancakes Hot Cocoa Cooked Cereal Quick Waffles Fluffy Buttermilk Biscuits Raised Waffles Crepes


Mock Cheez-Its Corn or Rice Spoon Bread Rice Spoon Bread Rice Bread Banana Rice Bread Wild Rice Bread Quick Rice Bread Corn or Rice Spoon Bread


Hearty Soup


Cooking Pasta Chili con Carne Pasta recipe- re making your own Oven Fried Chicken Crusty Chicken Strips in Potato Flake Coating

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

Spinach Balls Sauerkraut Dumplings


Delectable Date Muffins Pudding Miracle Peanut Butter Cookies Chocolate chip cookies Coconut/Macadamia Nut Cookies Hamentaschen (3) GF/DF (Eggless/Cornfree) Coconut Macaroons


Liquor Recipes (2)


Homemade Vanilla Cutting the Fat Baking Powder (2) Baking Substitute Water Chestnut Flour Communion Wafers Matza Horseradish Mayonnaise Pickle recipes All Purpose Flour (2) Flavored yogurt Batter


From: Karen M Davis (kmdavis@netcom.com) Subject: Salsa Cruda Free-Of: GF, EF, MK, YF, CF 3 or 4 *ripe* tomatoes (vine-ripened are best) 1 small yellow onion fresh cilantro heat (optional - see note below) *fresh* lime (preferred) or *fresh* lemon juice finely minced fresh garlic (optional) Directions: Cut tomatoes and onions into 1/4 in. dice. Chop the cilantro. Mix. Add lime juice (and heat and/or garlic) to taste. Serve. Ingredient notes: 1) If you can't find ripe, flavorful tomatoes, pass on this recipe. The outcome of the recipe is dependent on the tomato quality. Don't use canned tomatoes either! 2) Cilantro is also known as Chinese parsley. Use fresh. Start slowly, as it is an acquired taste. The dried stuff won't cut it in this recipe. If you can't find cilantro in your area of the country, try flat leaf or regular parsley, and a *tiny* pinch of ground cumin. Not as authentic, but will still taste good. 3) Heat. Not required, but you can add a minced serrano or jalapeno pepper. Fresh Italian hot peppers also work well... 4) Fresh lime juice tastes best. Fresh lemon juice will also work, as will the juice of an unripe (sour) orange. We're looking for tart here. If you don't have a fresh citrus juice to use, leave it out and use a tiny pinch of salt. The bottled juice will ruin this recipe! 5) The garlic is for garlic lovers *only*, and it must be *very* finely minced. ----------------------------------------------------------------------
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From: Bonnie Hall (BNHALL@TAYLORU.EDU) Subject: Snowbound Blueberry Pancakes Free-Of: GF, MF, CF Mix together: 1 egg 1 1/2 teap. baking powder 1 teasp. baking soda 1 c. Gluten Free Flour Mix (Found in Bette Hagman's first book) 1 Tables. melted margarine 3/4 c. water 1 teasp. lemon juice 1/2 can drained blueberries. Let this stand as you heat your skillet. Pour spoonfuls of batter and cook as you desire for a done pancake. ---------------------------------------------------------------------- From: mike (barushok@FN.NET) Subject: Pancakes with variations Free-Of: GF, MF, CF I recently have been experimenting with gluten free pancake recipes and wanted to share some results. I have found pancakes to be quick and easy to make and nearly impossible to ruin. Most recently I have been making them with canned Blueberries or canned sweet Cherries and using the syrup from the canned fruit for most of the liquid. Vitamite ( soy based ) and Amazake ( rice based ) milk substitutes also have worked out well. Experiment freely, as other than too dry or too salty, everything I have tried has come out edible. Basic pancake recipe 2 eggs ( or one, but must have some oil or shortening to work ) 1.25 Cup (300 ml ) liquid .75 to 1 Cup (175ml -225 ml ) flour 1 T ( 15 ml ) Sugar ( unless liquid is sweetened ) .5 t ( 2 ml )Salt ( optional I no longer use any ) 1.5 t ( 6 ml ) Baking powder ( or substitute--see below ) .5 to 1 T ( 6 - 12 ml ) oil or melted margarine ( options fruit, nutmeg, cinnamon to taste ) Beat egg(s) with half of liquid Beat dry ingredients and oil or shortening into eggs add most or all of remaining liquid to achieve desired consistency and stir in optional fruit or spice(s) Depending on flour you may want to let it rest for 20 minutes most especially when rice bran or potato starch are used Adjust consistency as needed and stir while using On preheated griddle or non-stick skillet pour batter and wait for bubbles to quit forming Turn and cook other side to desired doneness After the first batch the cooking time may decrease, so you may want to decrease heat slightly. Serve with margarine, cinnamon, jelly, jam, whole fruit, syrup, etc. The fun part ---------- Variations use half as much baking powder with other half baking soda use syrup from canned fruit for all or part of liquid ( don't use sugar in recipe with this variation ) use milk, buttermilk, or non-dairy milk substitute for liquid use one egg only, and more liquid for a more crepe-like consistency use rice flour,or 2/3 rice and 1/3 potato starch flours, or 2/3 rice, 2/9 potato starch, 1/9 tapioca flour ( Bette Hagman mix ), or use rice bran for not more than 1/6 of flour, or use 1/2 cup potato flakes , 3/4 cup potato starch flour, 1/4 cup rice flour ( onions may be added also ) ( drier mix, will need to be spread with the spatula or with a spoon on the griddle ) ( best when cooked at higher temperature ) ---------------------------------------------------------------------- From: Micheal & Janet Maxwell (maxwell@ainet.com) Subject: Hot Cocoa Mix Free-Of: 8 Qt. box powdered milk (9 2/3 c.) 2 lb. can Nestle's Quik (7 1/3 c.) 16 oz. jar non-dairy creamer (2 c.) 1 lb. box Powdered Sugar (3 2/3 c.) Mix all together. Store in Tupperware. Use 1/3 c. mix for each cup boiling water. Or better yet, hot coffee. ---------------------------------------------------------------------- From: Rhubarb97@AOL.COM Subject: Cooked cereal Free-Of: GF-, MF, CF, EF 4 cups boiling water 3/4 cup uncooked millet 4 Tbsp. Buckwheat grouts (uncooked) 2 tsp. Cinnamon and 1 tsp. Nutmeg 1 chopped cooking apple, with skin (optional) Simmer with lid on for about 35 min. Servings:6 This is what I eat for breakfast very often, with soymilk on top. I make enough for 6 days at a time and store it in single-serving-size covered containers in the refrigerator. ---------------------------------------------------------------------- From: Lynda Swink (Pixilated@WORLDNET.ATT.NET) Subject: QUICK WAFFLES Free-Of: GF, MF, YF 2 eggs 3/4 cup milk (I used 1 heaping scoop of "Better Than Milk" and enough water to make 3/4 cup. Mixed thoroughly) 2 tbs. vegetable oil 1 cup Bette Hagman's general purpose flour mix 1 1/2 tsp. GF baking powder 1 1/2 tsp. sugar 1/2 tsp. salt Lightly brush waffle grids with vegetable oil (I used GF cooking spray). Close unit and preheat to proper setting. (my waffle iron has a variable heat setting for waffles, which I set to exactly the middle. Too _hot_ makes them suitable for house insulation!) In medium bowl, beat eggs until thick. Add "milk," oil, and dry ingrdients, mix till smooth. Pour batter evenly onto preheated grid (amt. per your irons instructions). Close unit and bake (approx 5 min). Mine has a light which goes out when done, so your baking time may vary. Makes 8 toaster sized waffles. These freeze well and can be reheated at a low setting in toaster. GF SYRUP 1 cup sugar 1 cup water 1 cup pure maple syrup 1 tsp. GF vanilla pinch salt Pour water into large sauce pan. Add sugar and heat till boiling. Cook stirring constantly till all sugar has disolved. Reduce heat and add maple syrup, vanilla, and pinch salt. Stir till thoroughly mixed. Remove from heat. Store in closed container in frige. This syrup will be much thinner than store brands but just as tasty. Resist the urge to cook down and thicken, as this will cause the sugars to recrystalize in the refrigerator. Should crystals appear over time, simply reheat in microwave safe container (stirring at 40 sec. intervals) till sugar disolves. ---------------------------------------------------------------------- From: mindplay (mindplay@LX.NET) Subject: Fluffy Buttermilk Biscuits Free-Of: GF, EF Serving Size : 16 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Linda's Bread Mix 2 Tablespoons buttermilk, dried 2 1/2 teaspoons double-acting baking powder 1 teaspoon sugar 1/2 teaspoon salt 6 Tablespoons cold butter -- in 1/4" squares 2/3 cup water Combine all but the last two ingredients well. In a food processor: using the dough blade, pulse to cut butter into dry mixture until most of it is the consistency of cracker crumbs (some pieces should still be closer to baby pea size). Add most of the water and pulse, adding more water as necessary just until all the dry mix is incorporated (do not over process). By hand: blend the butter into the dry mixture by rubbing between your fingertips, quickly and lightly (you want the butter to stay cold and unsoftened). Make a well in the center of this mixture and add the water. Mix lightly and gently, tossing and stirring until all the dry mix is incorporated. Set the oven to preheat at 450 degrees. Lightly grease a cookie sheet with shortening. Scoop up a golf-ball sized piece of dough and gently shape and pat the biscuit into a round, flatish shape, and place it on the cookie sheet. Turn the oven to Bake, and put the cookie sheet in the oven. Bake about 10-15 minutes until the tops are just golden brown. Allow to cool about 2 minutes on the sheet before removing to serve, immediately, split in half with a fork & buttered, or with gravy. Note: You can also use this mix as a dumpling. Just let it simmer on the top of a pot of beef stew or whatever you like. NOTES : Simple and quick to make, you can make this recipe by hand or using a food processor. Either way it turns out a light biscuit. ---------------------------------------------------------------------- From: "Janet b. Easton" (jbeaston@COLBY.EDU) Subject: Raised waffles Free-Of: GF, YF, CF 1 3/4 cups scalded milk. 1 tsp. salt 1 Tbsp. butter 1 cup brown rice flour 3/4 cup sweet brown rice flour 1/4 cup soy flour 1 tsp. granulated yeast in 1/4 cup of lukewarm water 1 tsp. sugar in the yeast mixture 2 egg yolks 2 egg whites Add salt and butter to milk. When lukewarm, add yeast mixture and mixed flours. Beat well. Let rise all night. Next morning add beaten egg yolks, fold in stiffly beaten egg whites. Bake at hottest setting on waffle iron. I baked for four minutes. These are great with breakfast. I just pop in the toaster. ---------------------------------------------------------------------- From: Susan Carmack (susan@VVIC.ORG) Subject: Crepes Free-Of: GF, LF Lately we have been eating crepes for breakfast, lunch and dinner and snacking too: 3 eggs 1 1/2 cup of water, milk, milk substitute 1 1/4 cup rice flour 2 T. oil 1/2 t. salt Mix and make crepes-1/4 of a cup will make one crepe on a small frying pan, medium heat. Swirl mix around to fill pan completely. Turn over to cook briefly on the other side. Filling: 1 cup of water 1/4-1/2 cup sugar, honey, maple syrup 2 T. rice flour or cornstarch 1 cup or more of frozen berries, cooked apple, etc. Heat and thicken water, add fruit, put the lid on to melt the fruit if frozen or do it in the microwave. Top the rolled up crepes with whipped cream or milk alternative. You can make everything up ahead of time and just heat them in the microwave anytime. A great fast food! (You can fill the crepes with anything) {I got this recipe from a booklet that came with my Bamix magic wand. This mixer is so fast, it can whip skim milk (for the top of the crepes) Just a satisfied customer, not affilated with the company.} ----------------------------------------------------------------------
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From: Michael Jones (mjones@DIGITAL.NET) Subject: Mock Cheez-Its Frre-Of; GF, YF, This is a wonderful adaptation by Mary Lou Thomas of Bette Hagman's recipe for Cheese Sticks in The Gluten Free Gourmet, published by Henry Holt & Co. 1/2 lb. sharp Cheddar cheese 2 tbs. GF margarine or butter 1 large egg 1/2 tsp. salt 1/8 tsp. ground pepper 3/4 cup rice flour 1/4 cup potato starch flour 1 tsp. xanthan gum salt for topping Grate the cheese (approximately 2 cups). Set aside. Place butter in the bowl of a mixer and beat until creamy. Add egg, salt, and pepper. Beat until blended. Beat in the cheese a third at a time, until combined. Mix in flours and xanthan gum until well blended. Work the dough into a ball. Do not use any water to reduce stickiness. Divide dough, rolling pieces between sheets of waxed paper to form rectangle about 1/16 inch thick. Place on a baking sheet. Cut with a pastry wheel into 1-inch squares and place on greased baking sheets. Repeat with the remaining dough. Prick each cracker 2 or 3 times with a fork. Lightly salt the crackers. Bake in a preheated oven at 375 degrees for 5-6 minutes or lightly golden. Turn oven to 250 degrees and bake until crisp, approximately 30 minutes. Let cool on baking sheet. Store in an airtight container. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Corn or Rice Spoon Bread Free-Of: GF, YF 1 c. boiled rice or boiled cornmeal 1/4 c. cornmeal 2 c. buttermilk 1/2 tsp. soda 1 tsp. salt 2 beaten eggs 2 tbsp. melted fat or butter Combine the ingredients in the order given and stir until blended. Preheat the oven to 325 degrees. Grease a 1 1/2 to 2-quart ovenproof casserole and pour in the batter. You may add crisply cooked pieces of ham or bacon to the batter before pouring into the casserole. Bake for about an hour. This is good in place of a starchy vegetable. Serves 4-6. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Rice Spoon Bread Free-Of: GF, YF, LF 2 c. cold water 1 c. corn meal 1 c. cooked rice 1 c. milk 2 tsp. salt 1 tbsp. shortening 2 eggs 1 tsp. baking powder Cook cornmeal and water until thick. Add other ingredients. Bake at 375 degrees for 1 hour. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Rice Bread Free-Of: GF, YF, 1 c. unsifted rice flour 1/2 tsp. salt 3 tsp. baking powder 4 tbsp. vegetable shortening 4 tbsp. sugar 2 egg yolks 1/2 c. milk 2 egg whites 1 ripe banana Sift together rice flour, salt and baking powder. Cream shortening with sugar. Stir in egg yolks. Add flour alternately with milk, beating after each addition. Beat egg whites stiff and fold with rubber spatula into mixture. Place banana in same bowl that held egg whites and beat to smooth pulp and fold into batter. Spread in well greased loaf pan. Bake in 325 degree oven for 45 minutes. Bring heat to 450 degrees last 5 minutes of baking. Do not slice until cold. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Banana Rice Bread Free-Of: GF, LF, YF 2 1/2 c. brown rice flour 1/2 tsp. salt (opt.) 3 tsp. baking powder 1/2 c. butter 1 - 1 1/2 c. bananas (2 lg. ones) 2/3 c. honey 2 eggs 1/2 c. chopped nuts Stir flour, salt and baking powder together, pressing out any lumps. In separate bowl, cream butter and honey; add eggs and beat thoroughly. Add bananas, then dry ingredients; stir in nuts. Turn into a small well greased loaf pan and bake for 1 hour at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Wild Rice Bread Free-Of: GF, EF, LF 3/4 c. wild rice, broken works best 1 pkg. dry yeast 1/4 c. brown sugar 1/2 c. molasses 1/4 c. oil or melted margarine 1/4 c. potato flakes 1 tbsp. salt 7-8 c. flour 2 1/2 c. liquid (rice water and water) Cover rice with water; simmer one hour, adding water as needed. Drain, saving liquid. Combine yeast and 1/4 cup warm water. Mix all ingredients and 2 cups flour; beat smooth. Add enough flour to make elastic dough. Let raise about two hours. Punch down. Raise again and shape into 3 loaves. Rise to double in bulk. Bake in 375 degree oven for 45-50 minutes. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Quick Rice Bread Free-Of: GF, CF 1 1/2 c. sugar 2/3 c. shortening 1/2 tsp. salt 4 egg yolks 1 1/3 c. milk 2 tsp. vanilla 2 c. white rice flour 1 c. sweet rice flour 4 tsp. baking powder 4 egg whites Cream sugar and shortening. Add salt, egg yolks and vanilla. Beat well. Add flour, baking powder and milk alternately, let stand 10 minutes. Fold in egg whites that have been beaten stiffly. Pour into 2 small bread pans that have been lined with waxed paper. Bake at 350 degrees for 30-40 minutes. ---------------------------------------------------------------------- From: "Tim C." (tjcoyle@PROAXIS.COM) Subject: Corn or Rice Spoon Bread Free-Of: GF, 1 c. boiled rice or boiled corn 1/4 c. cornmeal 2 c. buttermilk 1/2 tsp. soda 1 tsp. salt 2 beaten eggs 2 tbsp. melted fat or butter Preheat oven to 325 degrees. Place batter in greased oven-proof dish. Bake for 1 hour. ----------------------------------------------------------------------
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From: Leslie Elsner (LEls608@AOL.COM) Subject: Hearty Soup Free-Of: GF, YF, For all of you who are getting bored with your lunch options, I have developed a recipe for a hearty tasty soup- perfect for long winter days. Hearty Winter Squash Soup: Ingredients: 3 boxes frozen butternut squash (I use Birds Eye) 1 can gf chicken broth 1 can gf mixed vegetable soup- try one with a full assortment (I use Health Valley's Country Corn & Vegetable) 1/2 box cooked gf pasta- I use pastariso elbow pasta 1 small red onion, pureed or diced finely salt to taste I do this all in one step- after defrosting the squash squares, I put everything in a large pot and simmer on medium heat til squash fully dilutes- mix from time to time and leave on med to low burner for approx 1/2 hour. Reheats very well and if you have a microwave or hot pot at work- it's a healthy, hearty lunch alternative. ----------------------------------------------------------------------
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From: Sandra J Leonard (thebaker@CRIS.COM) Subject: Cooking Pasta Free-Of: GF It is hoped that these few tips will benefit all when cooking gluten-free pasta regardless of what brand or kind of pasta is being used. - Bring a LARGE pot of water to a boil. Add salt if desired. DO NOT add oil of any kind to the boiling water. - Read the directions on the package for the brand of pasta used as to how long to cook. Use the least amount of time recommended on the package. - Once water is boiling, add the pasta and set a timer for the least amount of cooking time as per package directions. The timer is set at the time the pasta enters the water...not when water returns to the boil. - Stir pasta a time or two until water starts to reboil. - Taste test the pasta for doneness when the time is up. If not at desired doneness, continue cooking but taste test every 30 seconds until done to your liking. - Drain and rinse with HOT tap water. - Make a note of the brand of pasta, shape of pasta and how long it took to cook for future reference. NOTES: - If pasta is boiled in a small pot with only a bit of water it will become very starchy and pasty....it needs to cook in lots of boiling water. - Some gluten-free pasta come in different shapes but the cooking directions on the package seem to give the cooking time amounts. The smaller/thinner the pasta, the quicker it will cook so it is helpful to taste test pasta about a minute sooner than recommended as least amount of time. By doing this you haven't ruined the pasta by overcooking it. - If cooking gluten-free pasta to be eaten a bit later, cook a minute less than time stated, drain and rinse in hot water. Just prior to eating the pasta, place in microwave (cover container) and heat on high for 1 minute. Will now have hot, perfectly cooked pasta. ---------------------------------------------------------------------- From: Marilyn Gioannini (mgioanni@TOTACC.COM) Subject: Chili con Carne Free-Of: GF, MF, CF, EF Take a pretty big beef roast, (cheap is ok) trim the fat, and put it in the crock pot on low for all day. When you get home, take the meat out and dice it, discarding bones and fat. Skim the fat off the juice in the crock pot. Add the meat, diced, to the pot. Add about 1/3 cup pure *hot* New Mexican chile powder. (Less if you are wimpy). Add enough water to get the texture you want. Add some pure garlic powder (not garlic salt), 1 teaspoon oregano, 1 teaspoon cumin. Add salt if you want. Cook a while longer, at least 1/2 hour. You can speed up this last cooking by putting it in a pot and simmering on the stove. Great in burritos, tostados, and so on. I can't eat it, but everyone else loves it! She gets the chile from her chile farmer dad - I don't know about your supply - probably the trickiest part. --------------------------------------------------------------------- From: Len Menzies (lmenzies@T2.NET) Subject: Pasta recipe- re making your own Free-Of: GF, MF, YF Put a die on the machine which you are not going to use. Put the die you want to use in a bowl with hot tap water. Put the following ingredients into the pasta maker. 1/2 c corn starch 1/2 c rice flour 1/2 c tapioca flour 1/2 c sweet rice flour 1/2 c potato starch flour 1 tsp salt 1 tbsp xanthan gum Start pasta machine mixing. In bowl mix together: 1 egg 3 egg whites 1 tbsp oil Add through hole in top of machine. Allow to mix about one minute and then add water or flour as needed until dough is at the right texture (pea-sized pieces for my machine - watch the video carefully as I find it works best when the dough in my machine looks just like the video dough. Once at the right consistency, take the die you want out of the hot water, put a little oil on the machine side of the die with your finger and change the die on your machine with this one. Stop the machine and then start extruding. Extrude for about one minute, and then stop the machine and throw this pasta back in. Then start extruding again and voila yummy pasta. I extrude onto a pizza pan and cut the pasta off at the length desired. Either cook the pasta immediately or freeze it immediately. I put it in rubbermaid freezer containers to freeze. --------------------------------------------------------------------- From: "Deborah L. Nyman" (debbiedo@TELEPORT.COM) Subject: Oven Fried Chicken Free-Of: GF I decided to try making some gluten free Panco from the dense Ener-G breads to use on the chicken. It was good and worked well. I also used a free-ranging chicken (no hormones or bastings). Gluten-Free Panco Cut several slices of GF bread into cubes. Put 1 to 1 1/2 cups of cubes in the blender and blend until you have coarse crumbs. (If you put too much in the blender, they don't crumble as well and glob together.) Spread the crumbs over a flat baking pan (no spray or oil). Bake at 350 degrees for 5 to 10 minutes. Watch it while baking and stir frequently. You want the crumbs to dry and be crisp, not brown. Keeps well in a ziplock bag. Delicious Oven-Fried Chicken Make sure your chicken is gluten-free and cut into serving size pieces. I always skin my chicken as well, less fat and calories. Rinse well with water. Turn oven to 375 degrees and prepare baking pan. I use my cast iron skillet, but have also used a 9"x13" glass baking dish when making a larger quantity. In the past I melted a tablespoon or two of butter in the baking dish. This time I used a basting brush and brushed a small amount of olive oil over the bottom of the pan. Set aside. Put GF Panco in a bowl big enough to roll the chicken pieces in. Add seasonings. I use a little salt and a combination of herbs. Use what you and your family like. In another bowl, beat one or two eggs. If necessary, add a drop or two of water to make them frothy and more blendable. If you can't tolerate eggs, you can use an egg substitute or just dip the chicken pieces in water. Dip each piece of chicken in the beaten egg OR water, making sure it is well coated. Now coat it with the seasoned GF Panco. Place in prepared baking pan. If you leave a little space between the pieces, they brown more evenly and get crispy. Bake at 375 degrees for about 30 minutes; turn the pieces over and continue baking another 30 minutes. Keep an eye it the last 10 minutes or so. You want the chicken to be done, but crispy on the outside and juicy on the inside. This is the closest tasting to the pan-fried chicken we enjoyed before we knew about fat and cholesterol. My family loves it! It travels well to picnics or pot-lucks and is good cold. --------------------------------------------------------------------- From: Vicki McKinnon (vlmck@NWRAIN.COM) Subject: Crusty Chicken Strips in Potato Flake Coating Free-Of: GF, YF, LF, CF This works for fish too........... Mix in a non-reactive bowl: 2 Tblsp. balsamic vinegar 1 tsp. Dijon mustard 1/4 C. Olive Oil Salt to taste & pepper to taste Cut crosswise in 3/4" strips 1 # of boneless, skinless chicken breasts Dredge them in 2 beaten egg whites or 2 beaten eggs or some yogurt. Next roll them in 1 cup of dehydrated potato FLAKES ( I use Barbara's), mixed with 1/4 tsp. salt and 1/2 tsp. white pepper. Heat: 1/4-1/2 cup olive oil in fry pan and saute chicken until golden, about 5 minutes. I actually spray the pan with a GF cooking spray and add a couple tablespoons of oil. Serve: Drizzle chicken strips with dressing and serve. ---------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes

From: Jane Ehrenfeld (jehrenfe@LONGWOOD.LWC.EDU) Subject: Spinach Balls Free-Of: GF 1 10 oz. box froz. chopped spinach 1 T. good olive oil 1/4 c. finely chopped onion 4 mashed and chopped garlic cloves (either put through a garlic press or I just smashed them with the flat of a knife and chopped) 1 c. Ener-G "Stuffing" bread crumbs or other GF fine, dry bread crumbs 1/4 c. finely chopped or ground almonds (or walnuts) 1/4 c. grated parmesan cheese 1/2 tsp. *each* of oregano and basil (dried, use more if fresh) salt & pepper to taste 2 eggs 1) Cook spinach according to package instructions. Drain. 2) Sautee onion and garlic in olive oil. Add drained spinach to pan to mix with onion and garlic -- cook as needed to get rid of excess water. 3) Combine spinach and rest of ingredients in mixing bowl. 4) Form into balls or put mixture into a greased, shallow pan 5) Spray with olive oil on top (Optional: I skipped this and they came out fine) 6) Bake at 400 degrees (F) for 20 - 30 minutes or until brown. 7) Serve warm or at room temperature. These came out really good. If you make them in a pan, cut into squares and place on plate to serve. I haven't tried it yet, but they probably would make great patties to serve instead of a meat entree. Bon apetit! --------------------------------------------------------------------- From: Lloyd & Kiny Maxson (lloyd@IMFIKO.BISHKEK.SU) Subject: Sauerkraut Free-Of: GF, EF, MK, YF, CF We have been making sauerkraut ourselves this year and have been very happy with the result. And it doesn't use any vinegar! Shred cabbage, add three to four teaspoons salt per head, mix well and put in quart jars. Push down hard, the liquid that comes out of the cabbage has to cover it. Then put aside in a cool place, but not in the fridge (put plate under it, as it will ooze) and let it ferment (you'll see bubbles). When the sauerkraut is done the water level will suddenly drop.(usually three or four days) You can eat it now, or can it. The amount of salt has to be experimented with. If it is too little it will mold, if too much it won't ferment. --------------------------------------------------------------------- From: Bobbie Proctor (bproctor@MAIL.PRESS.JHU.EDU) Subject: Dumplings I got 13 very helpful replies to my dumpling request post. Thanks to all Several people suggested using any gf biscuit recipes, and floating the dough on the surface of the stew, then cooking with the pot covered to get them tender instead of crispy. Some suggested just substituting gf flour for standard flour in any cookbook*s biscuit recipe. Several suggested using Bette Hagman*s recipes in *The Gluten-free Gourmet Cooks Fast & Healthy* which I haven*t found yet (I have her two earlier books), but obviously must order. Crystal sent me copies of these recipes, and a delicious-sounding poached chicken recipe from the same book. Here are some other replies: ------------------ Susan: *I adapted this recipe from the Whole Foods Cookbook put out by the Leche League: 1 cup rice flour or corn flour 2 t baking powder 2-3 eggs water as needed Drop by spoonfuls into boiling soup or stew. Lower heat and cook uncovered 10 minutes, then covered for 10 minutes. My husband likes these on sauerkraut...* ------------------ Dennis: I have been having decent luck with brown rice flour, white rice flour and tapioca. For example: Something like 1 cup brown, 1/2 cup white, 1/4 cup tapioca. I have also been doubling the amt. of baking powder. Also use 1 tesp. of Xanthan gum per cup of flour. Experiment with your own recipies and try the above sub. or a variation on= it. Sometimes it takes a couple time to get what you want. I then modify my recipies to have both version. Original and GF. I like the brown rice flour for it's color and consistency. Tapioca adds texture.* ------------------ Marilyn: *If you want to make dumplings on top of stew, what I used to do was make biscuits, then cook them on top of the stew, gently, with a tight fitting cover, for 10 or 15 minutes, or until a toothpick comes out clean. It doesnot make a crust because the moisture is kept in by the lid. . . . (Marilyn Gioannini Author of The Complete Food Allergy Cookbook)* ------------------ Linda: *I have a biscuit recipe on my web page that can be used to make those wonderful cooks-right-in-the-stew dumplings. The bad news is it comes from a mix you make yourself; the good news is you can use this mix (like bisquick, almost) to make a whole lot of other things. It is not really a bisquick substitute (it is more versatile than that) as it doesnot already have the fat and baking powder and soda in it but there are other recipes on my page that show you what you can do. The web page is at: http://www2.basinlink.com/us/mindpla/main.htm ------------------ Judy: *I followed my usual recipe for dumplings, using maize flour instead of the usual wheat flour. The result was better than we expected, they were certainly soft and floated on the stew.* ---------------------------------------------------------------------
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From: Jim Lyles (lyles@TIR.COM) Subject: DELECTABLE DATE MUFFINS Free-Of: GF, YF 1-1/2 cups rice flour 1/2 cup brown rice flour 1 Tbsp. GF baking powder 1/2 tsp. xanthan gum 1/2 tsp. baking soda 1/4 tsp. salt 1 cup low-fat buttermilk 2 eggs -OR- 4 egg whites -OR- 1/2 cup frozen GF egg substitute, thawed 3 Tbsp. vegetable oil 1/3 cup frozen orange juice concentrate, thawed 1 Tbsp. grated orange peel (optional) 1 cup chopped pitted dates Combine the dry ingredients (the first six) in a large bowl. Whisk together the buttermilk, eggs, oil, juice concentrate, and orange peel in a medium bowl. Stir in the dates. Make a well in the center of the flour mixture. Pour in the liquid mixture and stir to combine. Spoon the batter into lightly greased muffin cups. Use the back of a wet spoon to smooth the muffin tops. Bake at 425 degrees F for 18-20 minutes. Place the muffins onto a wire rack to cool. --------------------------------------------------------------------- From: Renice Wernette (renice@UIUC.EDU) Subject: Pudding Free-Of: GF, LF, YF, EF Judy asked about Jello pudding. I can't answer, but I thought I'd share a new recipe for a pudding that my lactose-intolerant, wheat-sensitive but not yet CD-diagnosed daughter says has the same consistency. I haven't told her what it's really made of, I just say "it's a Japanese recipe". 1 package of Kikkoman's firm silken tofu (I think this brand has less aftertaste) 4 tablespoons of water (I have also exchanged 2 Tbs. for coffee, yum) 1 teaspoon Xanthan gum 5-7 tablespoons (to taste) of Ghiradelli's sweetened cocoa powder Blend water, gum, and tofu in food processor until smooth. Add cocoa. Stir up with a spatula, and process on high for 2 minutes. Spoon into cups, chill and serve (if you use ice water, you can skip the refrigerator). I have also added 1 tablespoon of fructose, which my daughter (allergic to cane sugar) likes even more. --------------------------------------------------------------------- From: Lynda Swink (Pixilated@WORLDNET.ATT.NET) Subject: Miracle Peanut Butter Cookies Free-Of: GF, YF, CF, LF Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 1 cup Peanut butter 1 cup Sugar 1 Egg -- , beaten well 1 teaspoon Vanilla Cream peanut butter and sugar with mixer, mixing well. Stir in egg and vanilla. Roll dough into 3/4-inch balls. Place balls on ungreased cookie sheet(s). Flatten with a [GF] floured fork. Bake at 350 deg. F for 10 minutes. Allow to cool before removing from cookie sheet(s). Makes 4 dozen cookies. --------------------------------------------------------------------- From: Susan Carmack (susan@VVIC.ORG) Subject: Chocolate chip cookies Free-Of: GF, YF One of the girls at the local health food store gave this Chocolate chip recipe. Sometimes I use half rice flour and half bean flour in place of the rice/soy mixture-garbanzo is good. 1 cup butter 1 cup white sugar 1/2 cup brown sugar 2 eggs 2 tsp gf vanilla 1 3/4 cups rice flour 1/2 cup soy flour 1/4 cup potato flour 1 tsp xanthan gum 1 tsp soda 2 tsp baking powder 1 tsp salt 12 oz chocolate or white chocolate chips Cream butter and sugar. Add vanilla and eggs. Sift dry ingredients and add. Fold in chips. Bake 10 minutes at 375 If you don't eat soy, any bean flour works. --------------------------------------------------------------------- From: Christine E Schwebel (Christine.E.Schwebel-1@TC.UMN.EDU) Subject: Coconut/Macadamia Nut Cookies Free-Of: Cream together: 1 stick margerine 3/4 c. sugar 1/4 c. brown sugar Then add: 1 large egg Cream together, then add 1 Tbsp. milk 1 tsp. vanilla Cream together. Sift together the dry ingredients below, then add to the above: 1 1/2 c. white rice flour 1/4 c. tapiocca starch 2 1/2 tsp. baking powder 1/2 tsp. guar gum (or xanthum) 1/2 tsp. salt Mix well then add: 1 cup coconut and desired amount of chopped macadamia nuts Bake at 400 until golden brown. --------------------------------------------------------------------- From: Ellen Switkes (ellen.switkes@UCOP.EDU) Subject: Hamentaschen Free-Of: GF, There's a great recipe I printed from this list for Hamentaschen. I keep the extra dough inthe freezer and make a few at a time when I get the munchies. 4 eggs 1 C oil 1/4 t salt 4 1/2 c flour mixture* or more if needed 1 t vanilla 1 1/2 C sugar 2 t xantham gum (this is in the recipe, but I always omit it) 4 t baking powder *flour mixture is 1 C each of brown rice, white rice sweet rice flour plus 1/2 C potato starch. Mix all ingredients. Add extra flour if needed. Dough is oily. Roll walnut sized circles, place on greased sheet. Flatten, put jelly or other filling in center, fold up to a 3 sided triangle, pinch corners and bake 350 degrees for 10 to 15 min. Don't wait until Purim. --------------------------------------------------------------------- From: Uri Markus (ntcf@NETVISION.NET.IL) Subject: Hamentaschen Free-Of: GF, GF Flour Mix: 1 c. brown rice flour 2/3 c. tapioca flour 2 tsp. xanthan gum 1 c. white rice flour 1/3 c. corn starch 3/4 c. sweet rice flour 1/4 c. potato starch Make a mix of this and use 2 cups of it (save the rest for something else - waffles, cones, cookies) in the recipe: Honey Dough: 2 c. sifted GF flour 1/4 tsp. salt 1/2 tsp. baking powder 1/4 shortening, softened 2 eggs 1/2 c. honey Sift flour, salt and baking powder in a bowl. Make a well in the center and place shortening, eggs and honey in it. Work together until a dough is formed. Roll out on a GF floured surface and cut into 4" circles. Place a heaping tablespoon of filling on each and fold into a triangle shape, sealing the edges with wettened fingers. Bake at 350 deg. for 20 min or until browned. Makes about 1 1/2 dozen. Fillings: *Poppy Seed*: 1 c. poppy seeds 1/2 c. milk 1/3 c. honey 1/2 tsp. grated lemon rind Grind poppy seeds or put through food chopper. Combine with milk and honey. Cook all over low heat, stirring frequently until thick. Stir in the lemon rind and cool the mixture. Cool and fill the dough. *Nut & Honey*: 1 lb. (1/2kg) ground walnuts 1/2kg (1lb) honey 1/4 tsp. cinnamon 1/2 c. sugar drop of lemon juice Combine all ingredients in a saucepan and bring to a boil. Boil for 2-3 minutes, stirring constantly. Let cool. --------------------------------------------------------------------- From: KSPEACE@AOL.COM Subject: More Hamentaschen! Free-Of: GF Use the following recipe for the dough and follow regular directions for the filling: Gluten-Free Cutter Cookies/Piecrust Preheat oven to 350. Bowl: 2 1/4 cups tapioca flour 1 tsp. salt 1/3 cup sugar 1/2 tsp. guar/xanthan gum (omit for piecrust) Blender or Food Processor: 1 cup Filberts/Macadamias 1/4 cup water 1/2 cup canola oil 1 tsp. vanilla Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 (?) minutes or until they begin to turn golden-brown. I like them a bit golden - they're crispier. I highly recommend investing in an Airbake cookie sheet so as not to burn your GF cookies. Makes 2 1/2 dozen cookies. This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies (dinos are a big hit around here.) It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling. I always use macadamias - very inexpensive at my warehouse store. I admit, when I'm in a hurry I just start with the nuts in the food processor, then add the other wet then dry ingredients one at a time until I have my cookie dough. It works ok for me, but you may prefer not to cheat, depending on your food processor. Rolling it out, then flouring and folding several times, then rolling quite thick and cutting with fluted circles would probably result in something like an English scone, texture-wise. A few raisins, some clotted cream & jam... --------------------------------------------------------------------- From: KSPEACE@AOL.COM Subject: GF/DF (Eggless/Cornfree) Coconut Macaroons Free-Of: GF Preheat oven to 375 In food processor, blend 2/3 cup canola oil 2/3 cup water 3/4 cup sugar (more if you like things really sweet) 1/2 tsp. salt 1/2 tsp. baking soda 3 tsp EnerG egg replacer 1/2 cup ground hazelnuts (or 2/3 cup whole ones) In a mixing bowl, combine with 4 oz. shredded coconut Add 1 1/2 cups rice flour and mix well with wooden spoon Texture should be soft and oily, but firm enough to hold itself in a ball shape - like thick oatmeal. Add more flour or water as needed. Roll into 1" balls or use a mini cookie scoop (I think mine was a great investment) and drop 1" apart on an ungreased cookie sheet Bake 20 minutes - macaroons should be only slightly golden. Remove from sheet and let cool before eating. ---------------------------------------------------------------------
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From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Liquor recipes Free-Of: GF, YF, CF Here are a couple of recipes that I use. The Baileys is especially good. I also have some at home for Grand Marnier and Amaretto. Please e-mail me if you wish a copy of those. Baileys Irish Cream - makes 2 litres 1 carton International Irish Cream cream 2 eggs 2 tbsp. chocolate syrup 2 tbsp. cold coffee 1 c. vodka 1 can condensed milk Put 1/2 of all in blender except milk and put in both eggs with 1st half. Mix well. Add 2nd 1/2 and milk. Refridgerate. Kahlua - makes 80 oz. 4 c. water 3 c. sugar 3 tbsp. cold strong coffee 4 c. (32. oz.) vodka 2 tsp. vanilla Boil water, sugar and coffee for 2 minutes, then cool. Add vodka & vanilla. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.C) Subject: Liquor Recipes Some of the questions asked were; 1) International Irish Cream - it is found in the dairy section and is a flavored cream. If not available substitute Cereal Cream (the recipe originally asked for cereal cream and I changed it) 2) condensed milk - is the sweetened condensed milk, very thick, not evaporated milk. I use Bordens condensed milk. 3) I use Smirnoffs Vodka or Alberta Vodka (remember I am in Canada and there is no limitations on what distilled alcohols we consume) 4) I have not tried the recipes in the second attachment so don't know how they turn out 5) Chocolate syrup is just the stuff in a bottle that you squeeze into milk to make chocolate milk. 6) One recipe calls for berry sugar and I don't even know what that is. Can anyone inform me and I will post to the list. ------------------ Baileys Irish Cream - makes 2 litres 1 carton International Irish Cream cream 2 eggs 2 tbsp. chocolate syrup 2 tbsp. cold coffee 1 c. vodka 1 can condensed milk Put 1/2 of all in blender except milk and put in both eggs with 1st half. Mix well. Add 2nd 1/2 and milk. Refridgerate. ------------------ Kahlua - makes 80 oz. 4 c. water 3 c. sugar 3 tbsp. cold strong coffee 4 c. (32. oz.) vodka 2 tsp. vanilla Boil water, sugar and coffee for 2 minutes, then cool. Add vodka & vanilla. ------------------ Grand Marnier 26 oz. Vodka 26 oz. Brandy 4 medium oranges (peeled, no whites) 1 1/2 cups berry sugar Peel oranges (no whites left on) and combine with 1/2 of the vodka and brandy. Put in bowl in a dark room for 3 days. Take out and strain, add the rest of the vodka, brandy and sugar. Mix well and bottle ------------------ Tia Maria 4 cups white sugar 2 1/2 cups boiling water 2 tbsp instant coffee 2 tbsp vanilla Stir the above and cool. Add 26 oz. brandy. Bottle. ------------------ Amaretto 2 cups sugar 2 cups vodka 2 cups brandy 2 cups water 3-4 tsp almond extract Combine sugar and 2 cups water. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Stir occassionaly. Remove from heat and cool. Stir vodka, brandy, almond extract. Bottle. ---------------------------------------------------------------------
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From: Sharon (slars@CJNETWORKS.COM) Subject: Homemade Vanilla Free-Of: GF, CF, EF, YF, EF 1 Vanilla Bean (Break into pieces--mine are about 1 1/2 inch in length) 1/2 Cup potato vodka or white rum (I use potato vodka) pinch of sugar Place in a jar with lid. Shake and let set for 2 or 2 1/2 MONTHS. It is then ready to use and the beans can be used again in a new jar. I don't know for sure how many times they can be used but I would guess 3-4 times. I made one recipe. As soon as I could start using that jar of vanilla, I put the beans in a new jar and started a new one so I would have more ready in another 2 - 2 1/2 months. That kept a cycle going so I would have plenty. I purchased the vanilla bean at a health food store. Good luck. ~~~~~Sharon in KS --------------------------------------------------------------------- From: rswd@CYBERHIGHWAY.NET Subject: Cutting the Fat Free-Of: GF, EF, YF, CF Here is a summary of the responses regarding using 2 egg whites instead of one egg in recipies to cut the fat/cholesterol & any other fat reducing measures in GF cooking. Substitute applesauce 1:1 for fat...ie crisco or butter/margarine Use more Zanthan gum when making this substitution for proper texture Use more flour when making this substitution Sub 3 tblsp applesauce for 3 tblsp oil Use romano cheese instead of Parmesan Recipie calls for 2 TB butter, sub 1 TB applesauce, 1TB yogurt Many many said the 2 egg whites for one egg works just fine-- no noticable difference or other change necessary. --------------------------------------------------------------------- From: Linda Blanchard (mindplay@LX.NET) Subject: Baking Powder Free-Of: GF, MF, CF, EF, YF You can make your own baking powder: 2 teaspoons baking soda 1 teaspoon cream of tarter Mix well. This makes one Tablespoon. It's a good idea to make a little at a time since =all= baking powder begins to "go off" (start reacting) as soon as it is mixed. The cornstarch in commercial powder helps cut down on this reaction. What baking powder does is add acidity that makes the baking soda part react. If you already have acidic ingredients in what you're making (e.g. buttermilk) you may not need the baking powder, just baking soda should work (the baking soda reacts with acidic ingredients to form a gas that makes things rise). --------------------------------------------------------------------- From: Andrew Shaw (kayto@AMPSC.COM) Subject: Baking Powder/Corn intolerance Free-Of: GF, MF, CF, EF, YF 1 Tbs. potassium bicarbonate or sodium bicarbonate (baking soda) 2 Tbs. cream of tartar 2 Tbs. starch-arrowroot, tapioca or potato --------------------------------------------------------------------- From: Peter Von Mehren (indian@EROLS.COM) Subject: Baking Substitute Free-Of: GF, MF, CF, EF, YF Baking Powder 1/4 teaspoon baking soda to approx. 1 teaspoon or 1/2 tablespoon (1 1/2 teaspoon) rice vinegar, without additional liquid, works for me. More on baking substitutes: Since I can't use milk or commercial substitutes, I use 1/4 cup tahini (sesame paste) with 3/4 cup water to substitute for 1 cup milk; the rice vinegar helps dissolve the tahini (and dissolves rice syrup or honey), too. I have also used 1 tablespoon rice vinegar = 1 egg, even in the automatic bread machine. --------------------------------------------------------------------- From: JSHAW@MAIL.STATE.WI.US Subject: Water Chestnut Flour Free-Of: GF, MF, CF, YF So far I've received three great responses to my question about water chestnut flour. Jamie (Germany) and Kate (Boston, USA) noted its use in Chinese cooking as a thickener and binder, but most commonly as a coating for deep-fried foods (e.g. chicken cubes, shrimp/prawns, etc.). As a coating for deep frying it is said to produce an excellent texture while retaining a white color even when fully cooked. Jamie noted some recipes in _China Moon Cookbook_ by Barbara Tropp. Ann (Maryland, USA) says, "it makes a delicious confectionary-like cookie, excellent for holiday rolled cut-out cookies--it has a sweetish taste and that old confectionery crisp. I use 1/2 cup water chestnut flour, 1/2 cup potato starch, 1/2 cup tapioca (if a recipe calls for 1 1/2 cups flour, for example) with the weight of the mixture toward the water chestnut flour." Ann notes that, "A cookbook with an Australian/American focus, _Naturally Sweet Desserts_ by Marcea Webber (Avery), has dried water chestnuts in a recipe for mock whipping cream. Since they have a high fat content, they can be whipped, unlike most dairy substitutes." She says she used whipped canned water chestnuts to make mock Twinkies (for readers outside the USA: Twinkies are a popular American packaged snack food made of sponge cake filled with whipped cream--definitely not GF). --------------------------------------------------------------------- From: Sbpookey@AOL.COM Subject: Communion Wafers Free-Of: GF, MF, YF When I was first diagnosed with Celiac Sprue, I stopped taking the communion wafer, however, did have the wine, until someone pointed out that many in the church dip their wafers into the wine thus "contaminating" the wine for me. When I approached the Rector of St. Columba's here in Washington, D.C. (Episcopal) he told me that he would be happy to have my homemade wafers though he would have to think about the logistics, i.e., which service did I attend, etc. What follows is the recipe given to me by the Washington Celiac Support Group: Turn on oven to 350 degrees 2 Tblsp. potatoe starch 1 Cup minus 2 Tblsp. (7/8 cup) cornstarch 3 Cups brown or white rice flour 1 Tsp. baking soda 1 Tsp. salt 2 Tblsp. Xanthum Gum 1/2 Cup Margerine 1 Cup Buttermilk Mix dry ingredients together. Cut Margerine into dry ingredients. Add Buttermilk and mix with fingers until workable. Roll with rolling pin on a rice floured surface as thin as possible. Cut in small circles-- use bottle caps. Place in a 350 degree oven for 6 minutes. Will NOT brown. This recipe can be halved unless you have a very large family; will be enough for a year. --------------------------------------------------------------------- From: Sharon Marcus (ntcf@NETVISION.NET.IL) Subject: Matza Free-Of: GF, LF, YF 1c. GF flour mix (without leavening added) [Leavening is baking powder, baking soda, yeast, etc.] 3 tsp. water 1 egg pinch salt. Mix ingredients well to get uniform "dough". Add water if necessary. GF flour your work surface and roll out the dough into a thinnish leaf. Cut it into squares, peirce with a fork, etc. to make it look like the matzot we knew and loved and put it straight on the rack of your oven (I use a toaster oven). Bake on high heat (around 440 deg) until it just starts to turn brown. The idea behind any matza is that it be baked within 18 minutes of adding liquid to the flour, and quickly at high heat. These are fairly durable and can take sandwich spreads. I haven't tried using them as layers in Passover cakes. I will try this year. --------------------------------------------------------------------- From: "Judy C. Hettena Wright" (104513.1307@COMPUSERVE.COM) Subject: Horseradish Free-Of: GF, LF, EF, YF Dig up a plump crisp brown horseradish root (or obtain one at the produce section). Peel away the brown skin and remove the tough inner core. In a room with pleny of ventilation (and I mean PLENTY - try the backyard!!!!) grate the root on a grater or in a food processor. Mix about 1/2 cup white vinegar (this is where I substitute a GF white wine vinegar - doesn't seem to hurt the taste) with every 2 cups freshly grated horseradish. Add salt, pepper, and a little sugar to taste. Stir in more vinegar if necessary to ensure that the mixture is moist. Pack into sterilized jars, seal, and refrigerate. Prepared horseradish will keep three to four months before losing its flavor. --------------------------------------------------------------------- From: cburgess@wnmc.net Subject: Mayonnaise Free-Of: GF, MK, YF This is the mayonnaise that I make for my celiac husband, and now the whole family uses it: 1 egg 1 tsp. salt 1 clove garlic, chopped fine 3 tsp. apple cider vinegar 1 cup of corn oil Put the first four ingredients in a blender and whiz. Then with blender still going, slowly pour in the cup of oil. Refrigerate. If you're not into garlic you can try other spices to change the flavor. Every once in a while the process goes awry and it doesn't thicken up like real mayonnaise. I haven't figured out why, but I think it has to do with pouring the oil in all at once, so I pour it in slowly and usually it turns out great. --------------------------------------------------------------------- From: Bobbie Proctor (bproctor@MAIL.PRESS.JHU.EDU) Subject: Pickle recipes Free-Of: GF, EF, MK, YF, CF If you substitute gf vinegar for white vinegar, you should be able to convert almost any pickle recipe to a gf one. Most 2 ton basic cookbooks have pickle recipes; I know my old (1960-something) McCall's has, and so do some like "The Frugal Gourmet Cooks American." Some GF vinegars are: apple cider vinegar balsamic vinegar wine vinegar (cheaper than balsamic!) rice vinegar I'll bet sauerkraut would taste great made with apple cider vinegar! (For years, whenever I fixed sauerkraut, I'd drain & rinse it thoroughly, and replace the liquid with white wine or apple juice because it "agreed" with me better. Now I know why!) --------------------------------------------------------------------- From: Vicki McKinnon (vlmck@NWRAIN.COM) Subject: TEMPURA BATTER Free-Of: GF, EF, LF Combine: 3/4 c. corn starch 1/4 c. sweet rice flour 1 tsp. baking powder 1/2 tsp. salt Wash, drain and cut into bite-size pieces your fish or vegetables Cover and refrigerate til serving time. Prepare the tempura batter not more than 10 minutes before cooking! This tempura recipe came from the Seattle Gluten Intolerance Group newsletter. I saved it because I wanted to add a little corn meal and try to have onion rings once more in my lifetime! --------------------------------------------------------------------- From: John Poindexter (jpoindex@MAIL.WIN.ORG) Subject: All Purpose Flour Free-Of: GF, LF, YF, What I needed to make my baking easier (at time of baking), taste better than most GF recipes, be cost effective and healthier for me (contain whole grains not just white and starches and not rely so much on the fat content) , was a GF all purpose flour. I wanted to be able to use this flour to cook my mothers recipes and use all my wonderful cookbooks without having to make a different flour mix for each recipe. Also to be able to try the many low fat recipes now available. I feel my prayers were answered with a flour mix that I have used since the fall of 1995. I have given this recipe first to a friend who's daughter was diagnosed CD. Then later to those in my local Sprue group. I have used it extensively to make GF ice cream cones, cakes, cookies (rolled, drop, bar, sliced, folded), quick bread, donuts, pizza crust, noodles, bread, pie crusts, biscuits, pancakes and waffles, crepes, breading for fried foods, thickener for soups and sauces. With few exceptions all has turned out well. I do not use GF recipes I use only regular recipes and cookbooks. For me it has changed my life. Some that I have given it to use it quite a lot and others only for pancakes and quick breads. But if it is helpful to just one other the way it has been to me then I would be happy. All flours used are GF. 1 C Brown rice 2/3 C Tapioca Starch 2 t xantham or guar gum 1 C White rice 1/3 C Corn Starch 3/4 C Sweet rice 1/4 C Rice polish or bran I have made small changes to this so feel free to do the same. For example if you don=B9t tolerate the fiber use 2 cups white rice and make your own substitution for the polish or bran. I used to use potato starch but found it pricey and sometime hard to obtain. The other hint I would give is I mix this up in large quantities and store in a freezer. I use 5 gal. zip lock bags and put about 41/2lbs. in each bag. I then have enough to last for 3 - 5 months. I hope you find this as helpful for you as I did for myself and my family. I found that even though it takes an initial effort, the savings, the enjoyment of cooking, and the results are all worth the effort to obtain the ingredients and to mix up the flour. --------------------------------------------------------------------- From: Kirsten Klinghammer (kklingh@TWEETY.SNA.COM) Subject: All Purpose Flour Free-Of: GF, I've also used rice bran and rice polish as part of Bette Hagman's GF flour mix. I will normally substitute the fiber source for 1/8 to 1/4 of the rice flour in her mix. I find it adds a pleasant taste, but make sure that the bran, especially, isn't too old. I just smell the bran and taste a few crumbs of it before using it to make sure it hasn't gotten rancid, and I normally store it in the freezer. Another nice addition is apple fiber, a brown flour-like substance. I find that it gives a sweeter taste to baked goods, to me most comparable to the taste of whole wheat flour (at least what I remember that tasted like). It's nice in sweetened things like pancakes or muffins, but good in bread too. (For anyone in the Sacramento, California, area, I get the apple fiber at Sunshine Natural Foods in Fair Oaks. I have no clue where else to find it, as this is the only place I've seen it.) Flax seed meal, coarsely ground sesame seeds, and nut meals of various sorts also add fiber and their own distinctive, wonderful flavors. Have fun playing with them :-) --------------------------------------------------------------------- From: Christoph Hintze (chhintze@BMD.CLIS.COM) Subject: Flavored yogurt Free-Of: GF I had wanted to try feeding my son yogurt, but hesitated on the flavored brands because of the ubiquitous natural flavors. He won't touch the plain stuff. I had heard here on the list that Royal geletin is gf, so I came up with the idea of using that to flavor yogurt. Tried it this afternoon, and it works real well - one package of geletin did 2 8-oz containers of yogurt. My 2-year-old wasn't too sure about the tart flavor, but he seemed interested. My 4-year-old thought it was great! I've heard that yogurt is easier for some lactose-sensitive individuals to digest, and thought that this might be of interest. --------------------------------------------------------------------- From: Sasmor@AOL.COM Subject: Batter Free-Of: Rather than batter, you can try "breading" them. I have used two different methods: (1) Keep all your leftover pieces of bread, preferably the home-made kind, in the freezer, and toast and grind them in a food processor of blender to make bread crumbs. Then use the bread crumbs just you would from gluten-containing breads. (2) Coat the chicken or cheese using fine grind corn meal (Goya brand is available in the Spanish or Mexican food sections of many supermarkets). Again, this is done like any coating. Dip the item to be coated in the corn meal, then in egg mixed with a lttle water or milk, and then again in the cornmeal to coat evenly. Bake or fry. You can add whatever spices you like either to the egg mixture or to the cornmeal. If you're trying to restrict the number of whole eggs that you eat, you can use just the egg whites; they work just as well. If you can't find fine grind corn meal, you can use the coarse grind, but the coating doesn't stick as well. The bread crumb coating tastes a little sweet made from home-made bread. It's flavor will, of course, depend on the breads that you make it from. My kids love the corn meal coating. ---------------------------------------------------------------------
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