Celiac Recipes from 1997

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1997 - All rights reserved worldwide.
Disclaimer
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

 

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~

Pappadams O'George Bars [AKA Brown Rice Flake Bars]

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

Hot Rice Cereal Bagel Summary Sweet Potato Pancakes

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

Banana Bread Rice Bran Muffins Blueberry Corn Muffins Irish Soda Bread Corn Bread Not So Basic Rice Bread Bread Crumbs Sweet Cornmeal Muffins Bread for French Toast

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

Vegetable & Pasta Salad

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

Kofta Mabrouma - Meat Rolls with Pine Nuts Quick Pizza Substitute Delicious Pesto Hash Brown Pizza Sesame Chicken Wings/Legs Meatloaf (3) Chop Suey Tortilla Summary Vegetarian Lasagne with Fresh Pasta

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

Rizcous Shipwreck Cauliflower Cheese Soufflee Crustless Quiche (3)

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

Date Nut Squares Carrot Kugel Easy Chocolate Covered Fruit Special Cheese Cake Zucchini Kugel with Cinnamon-Nut Topping Carrot Pudding Fresh Carrot Puff Basic Walnut Torte Fruit Cream Apple Kugel Banana Cake Sponge Cake Chocolate Souffle Roll Ukrainian Poppyseed Cake Mochi & Pear Apple Crisp Mocha Fudge Torte Puffed Rice Squares Passover Recipes Almond Cake Nut Cake Instant Chocolate Pudding Chocolate Frosting Chocoalte and Nut Cookies Mrs. Symon's Coffee Cake/Muffins Finnish Cake (Fruit & Cream) Pineapple Nut Cake Chocolate Cake (gluten and milk free) Gingerbread Double Pie Crust Blueberry Buckle Low Fat Brownies Chewy "Oatmeal" Cookies Ultimate Chocolate Chip Cookies Killer Brownies Chocolate Chip Cookies Birthday Cake Lemon cookies and muffins Black & White Cookies Strawberry Rhubarb Pie/Crust POTATO STARCH SPONGE CAKE Choco-Peanut Butter Bars Strawberry Delight Apple Cake Flourless biscuits (cookies)

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

Smoothies (2)

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Fat replacements in baking/summary Replacement for Pamela's Pancake Mix Teriyaki Sauce Recipes Another recipe for Matza Delicious GF Breading for Pan-Frying Foods Incorporating Soy Foods Into The Diet Valerie's Marinade Chewy Bars Pectin instead of xanthum summary -- grittiness of rice flours

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~

From: nancy lutz (nlutz@SIUE.EDU) Subject: Pappadams Free-Of: GF Dear all, I was intrigued by the suggestion on a posting a little while back about baking pappadams (Indian legume-flour wafers) in the microwave. So this weekend I decided to try it. It works great!!! Here's what I did: place a pappadam wafer on a paper towel in the microwave. Microwave on High for 1-3 minutes (watch through the window, it puffs dramatically. Great for kids! :-) ) Some will puff right up in 1 minute; others take up to 3. From experimentation, it seems to work better to set the timer longer (i.e. 2 minutes) and then stop it when the pappadam is fully puffed, than to try short bursts of e.g. 15 or 30 seconds at a time. My microwave is 1500 watts, so if yours is different, you might have to adjust the times. But do it on High. This works MUCH better than the oven. And doesn't smoke or set off smoke alarms like the oven method does! :-) ---------------------------------------------------------------------- From: Peter Von Mehren (indian@EROLS.COM) Subject: O'George Bars [AKA Brown Rice Flake Bars] Free-Of: GF, EF, CF, LF This recipe is adapted from the "O'George Bar" recipe by Marcea Weber in her _Naturally Sweet Desserts_ (Avery), a cookbook that has a surprising number of original or easily modified gf treats. This recipe is also sugar (if fruit juice alone is used), egg, baking powder, soy, corn, and dairy free! It's a good snack or breakfast or energy bar. I've put the few changes in brackets. 4 cups sweet brown or sweet white rice flour 1 cup rolled oats [1 cup brown rice flakes] 1 1/2 cups sesame seeds 2 teaspoons cinnamon [optional] 1 tablespoon orange rind [optional, or use chopped dried pineapple] Pinch of sea salt 2 cups raisins or sultanas 3 cups roasted crushed nuts 1/2 cup peanut butter 1/2 cup - 1 cup fruit juice 1 teaspoon vanilla 1/2 cup hot sweetener [gf brown rice syrup] [Soak brown rice flakes in water approximately 1 hour.] 1. Combine all dry ingredients. Blend peanut butter, 1/2 cup juice, vanilla and sweetener until smooth and creamy. 2. Combine dry mixture with liquid mixture, adding more juice if necessary to form a thick batter. 3. Preheat oven to 180 C (350 F) and oil baking pan. Spoon batter into pan, cover, and bake 45 minutes. Remove cover and bake until firm. Cool on wire rack and brush with sweetener to add a glaze on top [optional]. VARIATIONS: 1. Substitute any nut butter for peanut. [Or sesame tahini] 2. Use any dried fruit. [Eg, figs, pears, pineapple or combo] 3. Use unsweetened shredded dry coconut instead of sesame seeds or nuts. ----------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

From: Amy Anderson (zamar@flash.net) Subject: Hot Rice Cereal 1. Set blender to chop. Place 4 c. uncooked rice in blender, and chop until it looks like all the rice kernels are chopped at least in half-pieces. 2. Bag all that chopped up rice in a ziplock bag, and you've got the sme stuff they sell in boxes at the HFS. We cook 1 c. chopped-up rice with 2 c. water in the microwave for 20 minutes (same as unchopped rice). You might try substituting some milk for some (not all) the water. ---------------------------------------------------------------------- From: cdbrecka@NETROVER.COM Subject: Bagel Summary! BAGELS - from Diane Gunmore. (Adaption of Bette Hagman's Yeast-rising Thick Pizza (Gluten-Free Gourmet)). Forwarded to Karyn by Janet. (With Nina's alterations) 2 c. rice flour 2 c. tapioca flour 1 c. powdered dry milk powder 3 1/2 tsp. Xanthan gum 1 tsp. salt 3 Tbsp.canola oil in 1/2 c. hot water 4 egg whites, room temp. 1 Tbsp. sugar, and 2 Tbsp. dry yeast dissolved in 1 c. warm water TOPPING: 1 beaten egg yolk mixed with 1 Tbsp. cold water sesame seeds, poppy seeds, onion flakes, dried garlic flakes ,salt, etc 1. In bowl, blend flours, dried milk, xanthan gum & salt. 2. Pour in the hot water with shortening, blending to mix. 3. Add the egg whites, blend again, then add the yeast mixture. 4. Blend thoroughly. 5. Allow to rise in the bowl about 1/2 hour. 6.After the first rise, mix again. 7. When dough is smooth, roll into 7" ropes, 1" thick. Form into a circle. (I find it easiest if work on a wood board and flour the board and your hands in order that the dough won't stick. If the dough is too sticky, add a bit more rice flour.) *A tip from my bakery mother- it is much easier to form balls of dough and poke your thumb through, rolling the bagel around your fingers to make a consistent "bagel" shape, instead of trying to attach the ends 8. Moisten the ends and pinch together. (It's challenging to keep them sealed.) 9. Let rise 10 minutes. 10. Slide into a pot of rapidly boiling water. Boil 1 minute on each side. 11. Place on a lightly oiled cookie sheet. 12. Brush top with the egg-water mixture and then sprinkle with desired topping )or leave plain. 13.Bake at 425' for 15-20 minutes. ---------------------------------------------------------------------- From: Marie (vanspengen@NS.SYMPATICO.CA) Subject: Sweet Potato Pancakes Here is a recipe that I modified from the book, Get The Sugar Out, by Ann Gittleman. Sweet Potato Pancakes 1 egg or egg replacer 1 4oz jar of sweet potato baby food 1 1/2 Tbsp oil 1/4 cup water or soy milk 3/4 cup rice flour 1 tsp baking powder 1/4 cup shopped walnuts(opt) Mix all liquid ingredients together and add the flour, mix again. Drop batter into 2 inch round silver dollars and cook until brown on both sides. Enjoy.
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

From: Peter-EllenGold (Peter-EllenGold@worldnet.att.net) Subject: Banana bread Free-Of: GF, LF, YF (1 cup brown rice flour, 1 cup white rice flour, 1/4 cup each potato starch flour & tapioca flour, 1 tsp xanthan gum, 1 tablespoon gf baking powder, 1/2 tsp salt, 1tbsp egg replacer (dry ingredients mixed) 1/2 cup butter, (or canola oil) 2/3 cups honey or brown sugar -or- 1/2 cup fructose cream oil & sugar 1-1/2 cups thoroughly mashed overripe bananas mix bananas with oil/sugar. oil one standard or two small loaf pans, (or six mini-loafs). dump dry ingredients into wet ingredients. Stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack. They keep at least a week. I've never had it last longer than that, even when it was just me eating it. ---------------------------------------------------------------------- From: Valerie Van Spengen (vanspengen@NS.SYMPATICO.CA) Subject: Rice bran Muffins Free-Of: GF, YF 3/4 cup brown rice flour 1/2 tsp salt 3 tsps gf baking powder 1/2 cup sweetener 1 cup rice bran 1 cup milk or substitute 2 eggs or substitute 1/3 cup oil Mix dry ingredients and add to wet ingredients. Bake for 15 minutes in a 425 degree oven. ---------------------------------------------------------------------- From: valerie (vanspengen@NS.SYMPATICO.CA) Subject: Blueberry Corn Muffins 1 cup cornmeal 1 cup of gf flour 1 tsp soda 2 tsp baking powder 1/4 tsp sea salt 1 tsp xanthum gum 1 cup soya or rice milk 1/4 cup applesauce 1/4 cup canola 1 egg substitiute 1 cup fresh blueberries Combine wet ingredients to dry ingredients and then fold in blueberries. Do not overmix. Bake at 350 degrees for 20 - 25 minutes. Enjoy ---------------------------------------------------------------------- From: Lady Ariel (ariel@VISI.COM) Subject: Irish Soda Bread 2 Cups of GF Flour (Probably some sort of mixture is good). 3 Tablespoons butter or margarine 1 egg white slightly beaten 3/4 cup milk or buttermilk (I use plain old milk) 1/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder Put the flour into a large bowl. Add the butter and mix with the flour until it gets clumpy. Stir the egg and milk in a separate bowl until it's mixed well. Add the other dry ingredients to the flour/butter mixture and make sure it's mixed well. Form a little "well" in the center of the flour and pour in the liquid. Mix this until it's good and moist. Remove from the bowl and knead it about 12 times until it's smooth. Place this on a greased cookie sheet. The dough just needs to be in a round "mound." About 7 inches in diameter....so not too high, not too flat. Bake for 30 minutes. Voila...Irish Soda Bread. ---------------------------------------------------------------------- From: Elise Gorseth (egorseth@SCRIPTGEN.COM) Subject: Corn Bread 2 eggs 2 tbsp honey 1 tbsp molasses 3 tbsp melted butter 2 cups buttermilk Beat eggs, add honey, molasses, butter and enough buttermilk to bring the total volume to 2 1/2 cups. Add: 2 cups corn flour* (not corn starch) 1 tbsp baking powder 1 tsp salt The batter should be quite wet, somewhere between muffin and cake batter. Pour into either a 9x9 square baking dish or a 5x7 loaf pan that has been buttered. Bake at 375 F for 35-40 minutes, until a knife inserted in the center comes out clean. Drizzle with more butter and honey and enjoy! ---------------------------------------------------------------------- From: J. Kurt Andre (kurt@OCTONLINE.COM) Subject: Not So Basic Rice Bread Mix wet ingredients in the following order then pour in your bread machine bucket: 2 large eggs beaten well 1 Tbsp soft butter 1/4 cup low fat sour cream (gf) - preferably without additives 1 tsp apple cider vinegar 1 cup of warm water In a mixing bowl mix well the following dry ingredients then pour on top of the wet ingredients do not mix: 1 cup white rice flour - slightly rounded 1/2 cup skim milk powder (not instant) 1/2 cup potato starch 1/4 cup glutinous (sweet) rice flour - slightly rounded 2 tsp guar gum (or xanthan gum) 1 tsp gelatin 1 tsp sugar rounded to heaping - depending on how fast it rises in your machine 1/2 tsp salt Sprinkle 2 tsp of Quick rise yeast on top of the dry ingredients and start your machine. I use Procter Silex on a medium whole grain cycle with a round pan. It needs minimal help with the initial mixing. Your cycle should allow for the bread to rise about 2/3 of the pan height then knead it again. It may require some help to collapse the top of the loaf but this is only necessary if you wish to add cheese, onion flakes etc at this time. I suspect it would be just as good with a single rise. When the bread is nicely rounded over the pan top the heat cycle is best started. This bread can rise right over the sides if you have too much time, yeast, sugar or too warm water for your bread maker so experiment a little and watch the cycles th first few times to see what's happening. It bakes in 35 to 45 minutes and will brown nicely. Take it out of the pan while it's still fairly warm to prevent condensation on the sides and let cool to near room temperature before slicing. I stand the bread on end and slice it with the bread knife handle as one height guide and a second cutting board as the other guide to get a fairly thin and even slice. Alternately you can stand it on end in a plate and use the upper edges of the plate as a cutting guide. Just don't tell my wife her good plates happen to be the perfect depth for it. The bread keeps nicely and moist for a week in the fridge. Try adding grated cheese and 1/4 cup of onion flakes towards the end of the second knead for some cheese and onion bread that tastes good by any standards. You will likely have to manually knock down the loaf to do this as mentioned above. Make your favourite herb breads etc. the same way. Finally make hamburger and hot dog buns as follows. After the initial mixing is complete divide the dough roughly in half into an appropriately sized cake pan and loaf pan. Cover them and put in a warm place and check on them in an hour and a half or so. When they've risen enough bake in the oven for around 20 minutes till golden brown at 375. Again let them finish cooling out of the pan before cutting! Use the cutting board guide to cut the cake pan hamburger buns in half and then quarter it to get four buns. The loaf pan gets divided lengthwise then slit to make two hot dog buns with rounded edges. Microwave the hot dog buns to make them more easily opened with minimal splitting. ---------------------------------------------------------------------- From: Daver (dfi7@EROLS.COM) Subject: Bread Crumbs )From Bette Hagman's book, "The Gluten-free Gourmet Cooks Fast and Healthy" p. 107. I use "Food for Life" Almond or Pecan bread. Save the ends from your loaves of bread in the freezer and when you get an ample amount, do the following: Crumble the slices (after defrosting them) onto a baking sheet with raised sides. Place in a preheated 225 degree oven and bake for 1 to 2 hours, stirring every half hour. When slightly browned and almost dry, turn off heat and let finish drying in the oven. This will take several hours or overnight. (not suggested my Mrs. Hagman but I put my crumbs in a food processor to make the crumbs a finer consistency) For perfect freshness, I then place them in freezer bags and store in freezer. They may be poured directly from the bag and used with no thawing. This sounds like a lot of work, something you may want to do on a "nothing to do day", but I use them to coat pork chops and chicken breasts, filler for meatloaves, or whatever you use breadcrumbs for. Also, you can use GF seasonings (Durkee: Italian Seasoning said to be GF) to add some taste to them. ---------------------------------------------------------------------- From: valerie (vanspengen@NS.SYMPATICO.CA) Subject: Sweet Cornmeal Muffins 1/3 cup sugar 1/3 cup oil 1/2 cup soy milk 1 cup cornmeal 1 cup GF mix 2 tsp baking powder 1 tsp xantham gum 2 eggs or egg substitute Combine wet to dry ingredients. Bake at 400 degrees for 15 minutes. Don't overcook. ( for your friends that eat wheat, they can substitute 1 cup of flour and 1 tsp of baking powder and no xantham gum) in place of the last 3 listed ingredients. Enjoy. ---------------------------------------------------------------------- From: Ernest Lane (epl@MATH.APPSTATE.EDU) Subject: Bread for french toast I recommend the "New Bread Recipe" from "The Practical Gluten-Free Cookbook," by Arlene Setzer. Distributed by: Main Street Systems, Route 2, Highway 35, Trempealeau, WI 54661 ( I have no financial interest in this book or company.) Even when I baked "real" bread, sometimes bought imitation French bread from the grocery store to use for French toast. In my estimation (Warning: my CS taste buds are about four years old), the above bread makes pretty decent substitute. The ABSENCE OF EGGS makes the bread lighter. It also may be used for sandwiches if you are interested primarily in something to put the good ingredients in between. Baked in English muffin rings, it makes a hamburger bun. I mix with a spoon since it is roughly the consistency of a stiff cake batter. You may vary the muffins by adding more GF flours and using a table mixer and dough hook and bake in rings to get more the consistency of an English muffin. Also,I replace the yeast, sugar, and some of the water with a "sourdough" starter: Mix: 1/2 cup sugar, 1/2 cup potato flakes, 1 package of GF granular yeast, and one pint of warm water. (A quart jar works great.) Cover loosely and let stand at room temperature for at least twelve hours. This may be used immediately or stored in refrigerator for a week or more. After using a portion (let come to room temperature), add sugar, potato flakes, water and repeat above process. ----------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: The Sprue-Nik Press Subject: Vegetable & Pasta Salad Pastariso Rice Pasta 1/2 cup cider vinegar 3/4 cup olive oil and corn oil 1/2 tsp. salt fresh pepper 1/2 tsp. oregano juice from 1/2 lemon (1-1/2 to 2 Tbsp.) 3 cloves fresh garlic, crushed vegetables such as tomato, red and green pepper, and broccoli 1 can chick peas Cook the pasta according to the directions. Make a marinade by mixing the vinegar, oil, salt, pepper, oregano, lemon, and garlic together. Add the pasta to the marinade and let it sit for 2-3 hours. Remove the pasta from the marinade. Add the vegetables and chick peas to the pasta. This recipe comes to us from our March meeting. ----------------------------------------------------------------------
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Entires~Entires~Entires~Entires~Entires~Entires~Entires~Entires~Entires~

From: ntcf@NETVISION.NET.IL Subject: KOFTA MABROUMA - MEAT ROLLS WITH PINE NUTS Free-Of: GF, YF This is popular among Jews of (who came from) Jordan and Syria 2 med. onions, peeled and grated 2 large eggs, slightly beaten 2 1/4 lbs lean lamb, minced very fine OR can substitute beef slat and pepper to taste 4 TBSP pine nuts 3 TBSP melted marg or oil chopped parsley and lemon slices for garnish In mixing bowl, combine onions, eggs and lamb. Season with salt and pepper. Knead mixture vigorously by hand, making sure mixture is soft and pasty. Divide into 6 equal parts and flatten each on a board, into a rectangualr shape. About 1/2" from the edge of the longer sides of each rectangle, place a row of pine nuts and then roll each rectangle into a fat sausage shape, starting with edge with pine nuts. Arrange rolls in oven dish in a single layer. Brush rolls with oil, sprinkle over about 3 TBSP water and bake in 150F oven until rolls are cooked and nicely browned (about 45 min). Transfer meat rolls to preheated serving dish, garnish with parsley and lemon and serve hot. If you allow yourself rice on Passover, use rice. Otherwise, serve with sauteed potatoes. --------------------------------------------------------------------- From: John Shaw (JSHAW@MAIL.STATE.WI.US) Subject: Quick Pizza Substitute Free-Of: GF, EF, CF 1 cup "Instant" Rice (e.g. Minute Rice), straight from the box 1 1/2 cups Tomato PUREE 1/4 cup Water 2 teaspoons Minced fresh garlic 1 teaspoons Minced fresh basil 1 teaspoons Minced fresh oregano 1/4 teaspoon Finely crushed dried rosemary 1 1/2 cups Shredded mozzarella cheese Pizza toppings to personal taste Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Combine instant rice, tomato puree, water, garlic, basil and oregano; mix thoroughly (the rice will begin to absorb the liquid from the tomatoes). Press into a pizza pan or two pie plates (it is not necessary to oil the pan/plates). Sprinkle cheese over top of rice mixture. Top with desired pizza toppings such as GF pepperoni, mushrooms, onions, sun-dried tomatoes, strips of bell pepper, etc. Bake 15-20 minutes or until cheese begins to bubble. Serve. --------------------------------------------------------------------- From: Sylvia Genders LeReverend (sylvia@ITRC.ON.CA) Subject: Delicious Pesto Free-Of: GF, EF, CF, LF- Here is a pesto sauce I adapted years ago from Luciano Pavarotti's guest appearance on the Dinah! TV show many years ago, and guests have asked for repeat performances, it is so delish. It also works well as a fat-free dish, so enjoy! 1 6-oz. tin tomato paste 6 oz.extra-virgin olive oil or vegie broth (FF) 6 oz. parmesan cheese (FF) or vegan soy parmesan 1 t. chili powder 2 t. fresh minced garlic 1 t. basil 1/2 t. salt 1/4 t. cayenne pepper 1 lb. (500 gr.) GF pasta Whir this in the blender while your spaghetti is cooking...quickly drain but DO NOT RINSE! and pour back into the pot. Add pesto and toss very well. The sauce is enough for four big dinner portions. It reheats well for lunches, too. --------------------------------------------------------------------- From: Jan Ryan (CHEEKYR@AOL.COM) Subject: Hash Brown Pizza 1 large package frozen hash browns, thawed 2 eggs salt & pepper to taste Mix together, spread on lightly greased pizza pan or cookie sheet and bake at 375 degrees for 45 min. Top with: 1 green pepper, chopped 1 small onion, chopped 1/4 lb. mushrooms, chopped 1/2 lb. bacon, crumbled 4 eggs, scrambled 2 cups grated cheddar cheese (put on last) Bake at 350 degrees for 10 min. or until cheese melts. (This is also great without the eggs.) --------------------------------------------------------------------- From: Micheal & Janet Maxwell (maxwell@inreach.com) Subject: Sesame Chicken Wings/Legs Melt and blend in a saucepan: 2/3 c. soy sauce 1 stick butter or margarine 1 tsp. dry mustard 1 1/4 c. brown sugar Pour over chicken pieces & brush. Bake 1 1/2 hr. at 350, turning half way through, or several times, until dark and glazed. Sprinkle with sesame seeds. Makes enough to cover chicken for ten servings. --------------------------------------------------------------------- From: "Ruth E. Smith" (RES@ALPHA.CUSD220.LAKE.K12.IL.US) Subject: Meatloaf I have for years used gluten free puffed rice for this and many other recipes that call for bread crumbs. You toss them in right out of the bag and it could not be easier. I use about 1 1/2 cups for a cup of bread crumbs or more if you prefer. I have not had a failure yet and my wheat eating family loves the results. I like thing to taste great and be easy in my busy life style. I hope this helps many of you in many of your recipes that call for bread crumbs. --------------------------------------------------------------------- From: Sandra J Leonard (thebaker@cris.com) Subject: meatloaf prep. Try using gluten-free corn flakes that have been crushed to take the place of bread crumbs or oatmeal that you used in the past. 'Barbara's' (brand name) Corn Flakes work very well for this I have found. These corn flakes are not too sweet. Barbara's Bakery, Inc. Petaluma, CA 94954 Ingredients: Yellow corn meal, corn bran, fruit juice concentrates (pineapple, pear, peach) sea salt. They are Kosher also. This brand may be found in larger supermarkets in the health section as well as many health food stores. --------------------------------------------------------------------- From: MPNEV@AOL.COM Subject: One more meatloaf suggestion! The best filler I have used for meat loaf is good old cream of rice cereal. Makes slicing very easy. When I get a creative mood, I'll spread meatloaf mixture on alum. foil; layer with gf deli baked ham, gf mozzarella cheese and pull both ends of foil together (similar to a jelly roll). Add your favorite topping. Bake in foil - when you slice the meat loaf the melting cheese and ham make a nice surprise. --------------------------------------------------------------------- From: The Sprue-Nik Press Subject: Chop Suey 1/4 cup butter 1-1/2 cups (3/4 lb.) meat (pork, chicken, beef, or turkey) 1 cup finely chopped onions (optional) 1 cup thin-sliced celery 1 4-oz. can mushroom pieces 1 tsp. salt 1/8 tsp. pepper 1 cup hot water 1 can bean sprouts, drained 1/3 cup cold water 2 Tbsp. cornstarch 2 tsp. GF soy (tamari) sauce 1 tsp. sugar Melt the butter in a hot skillet. Add the meat; stir and sear quickly without browning. Add onions and fry for 5 minutes. Add the celery, mushrooms, salt, pepper, and hot water. Cover and cook 5 minutes. Add the bean sprouts, mix thoroughly, and heat to boiling. Mix the cold water, cornstarch, soy sauce, and sugar. Add this mixture to the pan. Stir lightly and cook until the sauce is thickened, about 5 minutes. Serve over rice. This recipe comes to us from Vicki Lyles, who got it originally from Pam Hangen Caddell, her college roommate. ---------------------------------------------------------------------- From: cdbrecka@NETROVER.COM Subject: Tortilla Summary from Jan I don't know about bagels but I eat tacos every day. The recipe is on the bag: I use a heaping cup of masa harina and a cup of water. That's all! I used to roll them out with a rolling pin between plastic wrap, but now I have a taco press. It's wonderful! You have to play with the water a little bit to get it just right. It should be firm but not crumbley. No grease in the pan, it needs to be quite hot. I use just below medium high on electric stove. Iron fry pan, but I have used teflon. from Janet For soft corn tacos or burritos: Take 1/3 c. masa corn flour and stir in enough cold water to make pastry dough consistency. Cover and rest for 20 min. Make 3 balls. Flatten with hand and roll between sheets of waxed paper with a rolling pin. Remove one sheet slowly. Drop tortilla onto hot skillet and start peeling off other paper. Cook each side about 1 min. or until color changes slightly. This is time consuming but worth the effort. This was shared with me from a fellow-lister. from Joyce This is a very basic recipe and isn't as flavorfull as regular ones. Rice flour lackes flavor so I suggest using honey instead of sugar, cinnimon or onion flavoring etc. 4 Teaspoons Yeast 1 Cup White Rice flour 1 Cup Brown Rice Flour 1/3 Cup Tapioca Flour 2/3 Cup Potato Starch Flour 1 Teaspoon Salt 4 Teaspoons sugar 3 Teaspoons Xanthan Gum 1 Cup + 2 Tablespoons Water 2 Tablespoons Vegtable oil 2 Egg Whites 1 Teaspoon Liquid Lecithin (without this you won't have as good results) -Mix dry ingredients in mixer -combine rest of the ingredients in another bowl and mix well -while running mixer, pour wet ingredients over the dry ingredients until well combined. -kneed by hand about 2 minuts till mixture no longer crumbles -form into 8 balls, flatten a bit and press thumb through middle to make a hole -raise about 1 hour in very warm place -heat oven to 425 degrees -in sauce pan put about 3 inches of water and 1 teaspoon sugar and bring to boil -cook begals in water about 30 seconds on each side -place on baking sheet and bake 25 minutes from Carol Home-made tortillas are easy, if you can buy Quaker's MASA HARINA (tortilla flour, made from hominy). Just follow the directions on the bag: two parts masa harina to one part water (salt, optional). Then cook on an ungreased skillet (cast iron or some other heavy pan spreads the heat best), 30 seconds on the first side, 60 seconds on the second side, then back to the first side until the tortilla puffs out from steam inside. Keep warm in a clean cloth or towel--the steam will soften the tortillas in a few minutes. The only problem is the time it takes to make enough tortillas for the whole family. from Orlis Soft corn Tortillas are widely available in most Grocery stores, usually in the cold food section. They are cheap as well. Making your own is possible but a pain unless you have a tortilla press, the flattening process is a bit like trying to flatten a rubber ball. --------------------------------------------------------------------- From: David J Walland (David.Walland@bristol.ac.uk) Subject: Vegetarian Lasagne with Fresh Pasta For the pasta: 75 grams (3oz) GF bread flour mix ( - a proprietory mix containing guar gum in unknown amount) 25 grams (1oz) guaranteed GF buckwheat flour - if you can't get this a more boring version uses 100g (4oz) of the bread flour mix. 20 grams (about 2 tbs) cooking oil - I use olive oil or maize oil or sunflower oil 20 grams milk (about 2 desert spoons) one medium egg I make this on electronic scales simply re-zeroing after each of the ingredients, then take the bowl off and mix. The mix will probably be too wet and will need more flour added until it becomes like a good non-GF pastry in consistency. Work for 2 - 3 minutes then roll in a ball, wrap in cling film and put to one side for an hour or so. For the fill: 1 large onion chopped 110 grams (4 oz) chopped green pepper 225 grams (8 oz) chopped courgettes (zuchini) 110 grams (4 oz) sliced mushrooms 400 gram tin (14 oz tin) Italian tomatoes chopped 1 tbs GF tomato puree 175 ml (6 fl oz) red wine 1 tsp chopped dried Basil 1 tsp chopped dried Oregano (fresh herbs can be substituted but you'll need a good deal more) 1-2 tbs olive oil (for frying) Garlic to taste - original recipe uses 1 clove we use 4 salt and fresh milled black pepper For the sauce: 3 tbs rice flour 2 tbs cooking oil (as above) 350 ml (12 fl oz) milk grated mace (to taste - we use about a half tsp) 110 grams (4 oz) grated cheese grated parmesan to sprinkle on top. Turn on the oven to 200 C, (400 F) Make the fill by frying the onion and peppers over a medium heat for about 5 min until they are soft then add mushrooms, courgettes (zucchini) and garlic and cook for another 5 min stirring to prevent too much browning. Add the tomatoes, tomato puree, wine and seasoning and turn the heat down. Let them simmer for 10 mins, then add herbs. While the fill is simmering, make the sauce: Make the sauce by heating the oil and flour and mixing the milk in with a whisk. When it begins to thicken take from the heat, add cheese and seasoning + mace and stir well. If you cook it too long it goes stringy which feels unpleasant in the mouth. Split the pasta ball into two and roll out to about 1 mm (sixteenth of an inch) thick on a floured surface with a floured rolling pin. I have a non-stick rolling pin which is really good for GF work. Now put half the fill as a layer in your dish and lay the first sheet of pasta on (tucking in the edges if it's too big). Then put the rest of the fill on, roll out the second half of the pasta and lay it on. Pour the sauce over and spread it all over the pasta so it is completely covered (if the sauce is too thick warm it slightly or add a little milk). Sprinkle with parmesan cheese then bake in the preheated oven for 35 - 40 minutes. We recommend a salad of white cabbage, cucumber, tomatoes, peppers and onion with this (with home made french dressing!) ---------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

From: Michelle Smith (DMorse4270@AOL.COM) Subject: Rizcous Lundberg Farms briefly made a product called Riz Cous, an excellent gluten free substitute for couscous. Riz Cous was discontinued in November of 1996, but Karen Skupowski of Lundberg kindly forwarded to me instructions on how to make this product at home. Here's how: Grind long grain brown rice in a food processor. Spread on a flat cookie sheet and roast in oven at 350 degrees Fahrenheit for about 30 minutes- stir several times. Store in tightly sealed containers or prepare immediately as desired. Recipes abound for couscous but for those not familiar with this food here are some basic guidelines.To prepare, combine equal parts Riz Cous and hot liquids in a bowl and cover tightly. Let sit 5 minutes, then fluff with a fork. If still too crunchy add a bit more hot liquid. The liquids will flavor the rice. I have used stock, wine, water, leftover soup, etc. I usually add other items in as well such as golden raisins, nuts, veggies, seafood. I highly recommend this for backpacking. I reached Lundberg Farms at http://www.lundberg.com/ --------------------------------------------------------------------- From: The Sprue-Nik Press Subject: Shipwreck 3 medium potatoes 1 small onion, chopped 2 cups pinto beans, cooked and drained 1 lb. ground turkey, browned and drained salt & pepper 1 can GF tomato soup Slice and layer the raw potatoes into the bottom of a 9 inch pan. Sprinkle the chopped onion over the potatoes. Add the pinto beans. Cover with the ground turkey. Season with salt and pepper. Cover the top with the tomato soup, undiluted. Cover with foil and bake at 400 degrees F for 1-2 hours. This recipe comes to us from Bruce & Judy Richardson. --------------------------------------------------------------------- From: David J Walland (David.Walland@bristol.ac.uk) Subject: Cauliflower Cheese Soufflee Half a medium cauliflower 2 tbs rice flour 1 tbs cooking oil (try olive oil, sunflower oil, corn oil etc) 150 ml (1/4 pint english) milk mace 100 grams (4 oz) grated cheese (a strong cheddar is excellent for this) 3 large eggs or 4 medium eggs (you can use one more, after that I find it gets too eggy) salt and pepper Turn on the oven to 200 C (400 F). Oil and flour the soufflee dish (or an ovenproof dish which will take about twice the volume of the final mix - but deep rather than wide). Divide the cauliflower into small florets and boil lightly for 3 minutes so they are cooked but still crisp. Make the roux. Put the oil and flour into a saucepan and turn on a medium heat under it. Let the flour JUST begin to fry slightly and add the milk whisking briskly to get all the lumps out season to taste with salt, pepper and mace, stir in the cheese and remove from the heat. Separate the eggs. Add the yolks to the cheese roux mixture, stir well then stir in the cauliflower. Whisk the whites in a bowl until they can just be turned upside down without moving. Too hard and it's difficult to fold them in, too soft and the soufflee will collapse. Fold roux miture and egg whites together with a metal spoon and pour the mix into the prepared dish. Bake for 20 -25 mins. You can take a few liberties with this soufflee but really you should always make sure everyone is present before beating the whites and baking the soufflee. That way they get to appreciate your brilliance as a chef - let me say that this is the easiest way to do that I know of! --------------------------------------------------------------------- From: Lorry Falvo (lfalvo@ilos.net) Subject: Crustless Quiche Line pie plate or quiche pan with shredded mozzarella cheese. Press in place. There will be holes. Beat gently: 6 eggs 1 cup GF yogurt Saute and drain well: green pepper mushrooms onion Fold pieces of cooked bacon and sauted filling into egg mixture and pour over mozzarella crust. Bake at 350 degrees for 25 minutes. Cool for a few minutes for easier cutting. Great to eat cold or warmed the next day. I don't know about freezing. Tips: You can add any of your favorite fillings, cooked meat, chicken or vegtables. Be creative! Just remember all fillings including vegtables must be sauted and well drained. Excess moisture will cause the quiche to be watery. Enjoy! --------------------------------------------------------------------- From: Shelley Steiner (Ssteiner@WWTS.COM) Subject: crustless I have several versions of quiche crust that are good alternates to cheese. 1. blenderize a cup of cooked rice, and pat it into the pan. needs no prior cooking, takes any filling. or sometimes I don't even bother with the blender. You can also add spices or herbs to make sweet/savory 2. coat pan with thin layer of margarine or butter, and pat into the butter corn flour, or masa harina. this works especially good for pumpkin pie. My grandmother had a whole passel of wheatfree grandkids, as well as herself, and I guess she invented it. I practically lived on quiche after diagnosis. --------------------------------------------------------------------- From: Sally Lopez (slopez@erols.com) Subject: More crustless quiche A friend shared this with me. Take shredded hash brown potatoes and put them in a greased pie pan. Cook in oven until almost done (not browned, but not crunch when tested with a fork). Then add your quiche filling recipe du jour. Bake in oven until filling is cooked. Edges of potatoes and bottom will brown a little more. Yummy.
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: ntcf@NETVISION.NET.IL Subject: Date Nut Squares Free-Of: GF, CF, LF 3 eggs 1 c. chopped walnuts grated peelof 1 orange 1/2 c. sugar 3/4 c chopped dates 1/2 c. OJ Beat eggs with sugar and mix with all other ingredients. Line 8" square pan with aluminum foil; grease and spread mixture evenly OR put in cup-cake liner lined cupcake tins. Fill to 2/3 full. Bake 20 min for cupcakes and 30 min for square pan at 350F. Yields 9 squares. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: Carrot Kugel Free-Of: GF, EF, CF, LF 1 c. grated raw carrot (tightly packed) 1/2 c. sugar 1/3 c. potato starch flour 1/4 c. shredded apple 4 eggs, separated 1/4 c. red Passover wine 2 TBPS lemon juice 1/2 tsp. grated lemon peel Thoroughoy combine all ingredients except egg ehites. Beat whites until stiff. Fold into carrot mixture. Turn into well-greased 1 1/2 quart casserole. Bake at 375F for 35 min or until done. Serve hot or cold. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: EASY CHOCOLATE COVERED FRUIT Free-Of: GF, EF, CF, LF, YF 1/2+ package chocolate chips 2TP margarine Melt the above, stirring constantly until smooth. Dip cut up strawberries, bananas, pears. Place on wax paper to cool. Kids love this. You can add GF sprinkles if you want to add calories! --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: SPECIAL CHEESE CAKE Free-Of: GF Cake: 6 eggs 1 c sugar 3 TBSP cornflour 3 TBSP vanilla extract 2 1/4 lb. spreadable white cheese (at least 5% fat) 3/4 c. sour cream Topping: 1 c. whipping cream 1/2 c. milk 1 package instant vanilla pudding (the kind that uses 2 c. milk if you were to make it the usual way) Separate 6 eggs. Beat whites with 1/2 c. sugar. Mix together and add sour cream, cornflour, vanilla and white cheese. Bake 45 min at 350F. When cool, make topping. Beat cream, milk and instant pudding. Spread on top. Regrigerate at least 10 hours before serving. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: ZUCCHINI KUGEL WITH CINNAMON-NUT TOPPING Free-Of: GF Serves 6. Side dish for chicken, brisket or turkey, OR light dessert. 1lb/ zucchine, scrubbed and wiped dry 4 tsp. sugar 1/8 tsp. salt 1 tsp. cinnamon 1/2 c. raisins 1/4 c. chopped walnuts 1 TBSP vegetable oil 4 large eggs, slightly beaten Topping: 1 tsp. cinnamon 1/2 c. chopped walnuts 2 TBSP sugar Oven: 375F Remove a thin slice from each end of zucchini and discard. Grate remaining zucchini in food processor. Let rest 15 min. Drain liquid. While zucchini is draining, put eggs in medium bowl. Add sugar, salt, cinnamon, raisins, nuts, oil. In separate small bowl, combine topping ingredients. Blend well and reserve. Add drained zucchini to egg mixture and mix till combined. Put it in 8" square baking pan. Sprinkle topping evenly. Bake 30-35 min. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: CARROT PUDDING Free-Of: GF, CF, LF 4TBSP marg. 1/4 c. sugar 2 eggs, separated scant 1/2 c. potato starch flour 1 tsp. cinnamon 2 c. grated carrot 1 1/4 TBSP chopped walnuts 5 TBSP wine Rind and juice of 1 lemon 1/8 c. dates, chopped Pinch of salt Serves 4-5 Cream together marg and sugar. Beat in yolks. Fold in potato flour. Fold in cinnamon, carrots, walnuts, wine, lemon rind and juice and dates. Whisk egg whites with salt until very stiff. Fold into mixture. Bake in greased oven dish for 45 min. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: FRESH CARROT PUFF Free-Of: GF, CF, LF, YF 1 lb carrots, pared and quartered 2 TBSP OJ 1 beaten egg 3/4 tsp. salt 1/4 tsp. sugar dash ginger dash pepper 2 TBSP marg 1/3 c. finely chopped onion 2 TBSP fresh chopped parsley In covered, medium saucepan, cook carrots in slightly salted boiling water 20 min or until tender. Drain. Place carrots in a small mixing bowl and beat in electric mixer until smooth. Beat in juice, egg, salt, sugar, ginger and pepper. Melt marg. in same saucepan, add onion and parsley and cook until onion is tender. Stir into carrot mixture. Turn into greased 1 qt. casserole and bake in 350F oven 30 min or until set. Makes 4 servings. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: BASIC WALNUT TORTE Free-Of: GF, CF, LF, YF 6 eggs, separated 6 TBSP sugar 6 TBSP ground walnuts In 1 bowl, beat egg whites until thick. Beat in 3 TBSP sugar. IN separate bowl, beat yolks until thick and creamy. Beat in 3 TBSP sugar. Mix yolks into whites and stir in nuts. Pour into 10" springform pan lined with wax paper on sides and bottom. Bake at 325F for 45 min or longer, until done. Serve with cream. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: FRUIT CREAM Free-Of: GF, EF, CF, LF, YF Irish dessert for Passover Almost 1 quart (or 4 1/4 c.) strawberries, peeled and crushed 1 c. sugar 2 tsp. unflavored gelatin 1 TBSP lemon juice 2 c. whipped cream In mixing bowl, mix together crushed fruit and sugar. Let stand 1/2 hour. In small cup, soak gelatin in 3 TBSP water, then siddolve in a further 3 TBSP boiling water. Stir gelatin mixture and lemon juice into fruit. Let cool until starting to set, then gently fold in whipped cream. Pour mixture into large wet mold or 8-10 individual sherbet cups. Chill at least 4 hours before serving. Serves 8-10. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: APPLE KUGEL Free-Of: GF, CF, LF, YF 5 eggs, separated 5-6 yellow apples (peeled) 1/2 c. sugar Juice of 1 lemon (3 TBSP) 1 grated lemon rind (optional) 4 TBSP potato starch flour 1/2 c. chopped nuts (optional) grease for pan Beat whites until stiff. Grate apples coarsely. Beat yolks with remaining ingredients. Mix in apples. Fold in whites. Bake in greased 8" square pan at 350F for 1 hour. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: BANANA CAKE Free-Of: GF, CF, LF 7 eggs, separated 1 c. sugar 1 c. potato starch flour 2-3 mashed bananas 1 c. ground walnuts Fresh strawberries, sliced Ground walnuts for garnish Beat whites until stiff and set aside. In separate bowl, beat yolks and sugar together. Add potato starch slowly, beating to a smooth concistency. Add mashed bananas and ground nuts. Gently fold mixture into whites. Grease bottom but not sides of tube pan. Pour batter into pan and bake at 350F for 45 min. Turn pan upside eown and let cool. Garnish with strawberries and ground walnuts. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: SPONGE CAKE Free-Of: GF, CF, LF, YF 9 eggs, separated 1 1/2 c. sugar 1 1/3 c. potato starch flour Juice of 1/2 lemon (1 1/2 TBSP) Beat whites until partially stiff. Add 3/4 cup sugar and beat until very stiff. Set aside. Mix yolks with 3/4 c. sugar, potato starch and lemon juice. Gently fold in egg whites. Pour in ungreased tube pan or 9 x 13" baking pan at 350F for 1 hour. Before removing from oven, turn oven off, open door slightly and let sit 10 min. Remove and invert tube pan on a wine bottle neck to cool. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: CHOCOLATE SOUFFLE ROLL Free-Of: GF, LF, YF 7 oz dark, sweet chocolate 4 TBSP very strong prepared coffee 7 eggs, separated 3/4 c. sugar, divided 2 TBSP cocoa (unsweetened) Oven at 35oF. Grease 10" x 15" jelly roll pan and line with greased wax paper. Melt chocolate and coffee over hot water in a "double boiler" and stir until chocolate is melted. Cool slightly. Beat yolks wtih 1/2 c. sugar until fluffy and pale yellow. Add chocolate and coffee to yolks. Beat whites until soft peaks form. Add 1/4 c. sugar, beating greadually until stiff peaks form. Fold whites into chocolate mixture. Pour batter into pan and bake 15-20 min or until roll is firm. Remove and cool for 5 min. Place damp towel over roll and cool completely at room temp This prevents roll from drying out). Store in cool place. When ready to use (with mocha filling, these steps can be done in advance) remove towel from roll and sprinkle with cocoa. Place an UNgreased sheet of wax paper over roll and turn roll upside down. Remove pan and 1st piece of wax paper. Spread whipped cream or mocha filling over flattened cake and roll up very carefully and quickly. Store in refrigerator. Serves 8-10. MOCHA CREAM FILLING 9 TBSP marg. 3/4 c. very fine sugar (confectioners sugar is good) 3 oz. semi-sweet chocolate 2 TBSP very strong prepared coffee 2 eggs More confectioners sugar Shaved chocolate for garnish For mocha filling, cream marg and sugar very well. Melt coffee and chocolate in double boiler over hot water, stirring constantly. Cool slightly. Add to marg mixture and blend well. Add eggs and continue beating until very smooth and light. Set aside in a cool place until ready to fill, as above. Sprinkle confectioners sugar on top of cake, and then shaved chocolate. Since the roll usually cracks a bit in rolling, the decoration will cover this. --------------------------------------------------------------------- From: "Elizabeth B. Frierson" (ebf3@CORNELL.EDU) Subject: Ukrainian Poppyseed Cake Free-Of: GF, YF Preheat oven to 350 and grease two medium-size loaf pans. 1 c. milk (or milk substitute) 3/4 c. poppy seeds Heat poppy seeds and milk/milk sub. to just below boiling. Remove from heat and allow to cool. 1 c. (2 sticks) butter/unsalted margarine 1-1/3 c. light brown sugar Mix butter/marg with brown sugar until light and fluffy. 3 eggs/egg substitute 1/2 tsp. vanilla 1 tsp. lemon extract or 1 tsp. grated lemon rind Add eggs, vanilla and lemon and mix well. 2 c. gf flour 1 tsp. guar gum (optional) 3 tsp. baking powder 1/2 tsp. salt If mixing by hand, add flour mixture and poppyseed/milk mixture alternately. If using a food processor (8-10 c. capacity), dump in the flour and poppyseed/milk mixtures and process to an even mixture. My food processor didn't smash the poppyseeds, but this is perhaps something to be cautious about. Spoon into loaf pans and bake 40-50 minutes. --------------------------------------------------------------------- From: (LEls608@AOL.COM) Subject: Mochi & Pear Apple Crisp Free-Of: GF, EF, CF, LF prep time-20 minutes "grated mochi makes a great wheat-free topping for crisps and cobblers" 3 med. to lg. apples (McIntosh, Granny Smith or a combo) 3 Pears (Comice, Anjou or Bartlet) 1/3 cup raisins 1/2 tsp sun-dried sea salt 1/2 to 1tsp cinnamon 1 tbsp arrowroot 1/4 cup apple juice (optional) 1/3 cup walnuts, almonds or hazelnuts chopped 3/4 of 12oz. package mochi thawed and grated * preheat oven to 350. Half and core fruits- leave skins on. Cut into thin slices. Toss fruit and raisins into a bowl with salt, cinnamon and arrowroot. Pour juice over fruit (omit juice for a crispy crust) --------------------------------------------------------------------- From: Ellen (asher@CYBERHIGHWAY.NET) Subject: Mocha Fudge Torte Free-Of: GF, CF, LF, YF 8 - inch (or 10 - inch) springform pan, 2 inches high 350o F. oven FOR CAKE in an 8 inch pan (10 inch pan in Parentheses) 2/3 cup walnuts, toasted and cooled (1 Cup) 1/2 cup unsweetened cocoa powder (3/4 Cup) 1 tablespoon instant coffee granules (1 tablespoon + 11/2 teaspoons) 1+1/2 cups granulated sugar (21/4 cups) 7 large egg whites (101/2 - 11/3 cups) 1/4 teaspoon salt (3/8 teaspoon) 1/2 stick (1/4 cup) unsalted margarine, melted & cool (3/4 stick) FOR GLAZE in an 8 inch pan (10 inch pan in Parentheses) 3 ounces semi-sweet or bittersweet chocolate, chopped (41/2 ounces) 11/2 tablespoons water (21/4 tablespoons) 3 tablespoons unsalted margarine (41/2 tablespoons) 2 teaspoons instant coffee granules (1 tablespoon) FOR GARNISH in an 8 inch pan (10 inch pan in Parentheses) 12 walnut halves (16) PREPARATION: 1. In a food processor, pulse walnuts with 1 tablespoon of sugar until ground fine, (Do NOT grind into a paste) and transfer to a large bowl. 2. Stir in cocoa powder, coffee granules, and 1/2 of the indicated amount of sugar. 3. In a large bowl of a standing electric mixer, beat egg whites with salt until they just hold soft peaks. 4. Gradually add remaining amount of sugar, and continue beating until it just holds stiff peaks. 5. Gently stir 1/3 of the meringue mixture into the walnut mixture to lighten batter. 6. Partially fold in remaining meringue. 7. Add margarine, and fold ingredients together gently but thoroughly. 8. Pour batter into prepared pan and bake in middle of oven for 40 minutes, or until a tester inserted in the middle comes out with moist crumbs attached. 9. Cool cake completely in pan, on a rack. (Cake will fall as it cools.) 10. Run a thin knife around edge of cake, and remove the outside of pan. Cake may be made up to this point 4 days ahead and kept , tightly wrapped, chilled or frozen. If frozen, bring to room temperature before proceeding further with recipe. MAKE GLAZE: In a small heavy saucepan, combine chocolate, water, margarine, coffee granules, and a pinch of salt. Stir over moderately low heat until melted and smooth. Carefully invert cake onto a rack set in a shallow baking pan and pour glaze over the cake, tilting the cake if desired to allow glaze to drip down the sides. Garnish with walnut halves, and chill uncovered until glaze is set, about 30 minutes. Serve at room temperature. Torte may be made 1 day ahead, and chilled, uncovered. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Puffed Rice Squares Free-Of: GF, EF, LF, YF 1/3 cup butter or margarine 1/2 cup corn syrup 1 cup brown sugar 1 tbsp. cocoa 1 tsp. vanilla 8 cups puffed rice In large pot on stove melt butter, corn syrup, sugar, cocoa and vanilla. Bring to a boil until stringy. Remove from stove and fold in puffed rice. Put in 8X13 greased pan. Cut into squares. --------------------------------------------------------------------- From: Uri Markus (ntcf@NETVISION.NET.IL) Subject: Passover Recipes ALMOND CAKE Free-Of: GF, EF, LF, YF 8 eggs 1 c. marg 1 1/4 c sugar 200 gr (about 1/2 lb or 1 c) chopped, blanched almonds 3/4 c (6 oz)grated bitter-sweet chocolate 2 Tbsp cornflour Mix in blender whole eggs, marg and sugar to get a smooth cream. While blending, add cornflour, choclolate and almonds. Grease round pan (size 26) and bake at 375. You can "frost" with 1/2 c powdered sugar mixed with 2 TBSP cognac and sprinkle ground nuts on top of finished STILL HOT cake. ~~~~~~~~~~~~~~ NUT CAKE Free-Of: GF, CF, LF, YF 6 eggs, separated 1 c sugar 1 c. chopped walnuts powdered sugar 4 oz. grated chocloate 2 TBSP potato starch flour Separate whites from yolks. Whip whites, adding a bit of sugar. When stiff, add the yolks and potato starch flour which has been mixed with the chocolate and nuts. Grease a round pan (size 26) and bake at 375 for 40 min. When cake is cool, sift powdered sugar on top. ~~~~~~~~~~~~~~ INSTANT CHOCOLATE PUDDING CAKE Free-Of: GF, YF 5 egg whites beaten + 4 TBSP sugar. Add yolks, 1 TBSP oil and instant GF chocolate pudding powder mix, 1 TBSP cornflour. Bake in rectangular pan at 375. Decorate with instant whipped cream and chocolate shavings. ~~~~~~~~~~~~~~ CHOCOLATE "FROSTING" Free-Of: GF, EF, CF, LF, YF 4 TBSP cocoa powder 4 TBSP sugar 4 TBSP water 1/4 c. marg. vanilla extract to taste Cook cocoa with water and sugar, stirring constantly. Remove from heat and add marg stirring until dissolved. Add vanilla. Pour "frosting" on the cake. ~~~~~~~~~~~~~~ CHOCOLATE & NUT COOKIES Free-Of: GF, CF, LF, YF (measurements are approximations) 1 1/2-1 3/4 c. chopped walnuts or blanched almonds 1 1/4 c. sugar 3 eggs 4 oz. baker's chocolate, melted over double boiler with a bit or margarine Enough of Bette Hagman's GF flour mix (this is OK for celiacs on Passover, too) with 1/2 tsp. xanthan gum added, to make batter thick, like a cookie dough. Make a dough of the ingredients. Chill for at least 1/2 hour, until stiff. Wet hands and roll into balls. Roll balls in a combination of powdered sugar and coconut. Put on greased cookie sheet and bake 15 minutes at 375. Cool on plate. ~~~~~~~~~~~~~~ Mrs. Symon's Coffee Cake/Muffins Free-Of: GF, YF Batter 3 eggs ------ 1-1/2 tsp. GF vanilla 3 cups GF flour mix** 1-1/2 cups sour cream 1-1/2 cups sugar 1-1/2 tsp. GF baking powder 1-1/2 tsp. GF baking soda Filling 1/4 tsp. salt ------- 1 tsp. xanthan gum 3/4 cup brown sugar 1-1/2 sticks (3/4 cup) butter 1 cup nuts (optional) or 1/2 cup yogurt 2 tsp. cinnamon Mix the batter well. Mix the filling in a separate bowl. For coffee cake: Spray a tube or bundt pan with GF cooking spray. Pour half the batter in the pan. Sprinkle with 2/3 of the filling. Add the remaining batter, then top with the remaining filling. Bake at 350 F for one hour. For muffins: Spray tins with GF cooking spray. Fill each tin 1/3 full with batter, add some filling, then more batter to make each tin 3/4 full. Top each muffin with filling. Bake at 350 degrees F for 15-20 minutes. This recipe comes to us from long-time member and group-founder Kathy Davis. (This makes a LARGE batch of muffins.) --------------------------------------------------------------------- From: The Spru-Nik Press Subject: Finnish Cake (Fruit & Cream) Free-Of: GF, YF 1 cup eggs (about 5 large), 3/4 tsp. GF baking powder room temperature 1 tsp. GF vanilla 1 cup sugar (granulated) 1 pint whipping cream 1/2 cup potato starch any chopped & sweetened fruit or 1/2 cup white rice flour preserves Whip the eggs and sugar at high speed for 20 minutes. (A Kitchen-Aide mixer works great.) Sift the flours with the baking powder and then fold them into the mixture. Add the vanilla. Pour the mixture into 2 8x8 inch, greased & GF-floured cake pans. Bake at 325 degrees F for 30-35 minutes. The cakes should spring back and be golden brown when done. Let the cakes cool in the pans for 10-15 minutes, then gently loosen the edges with a sharp knife. Invert the pans onto cooling racks. Remove the cakes from the pans when they are completely cooled. Slice each layer in half to make a total of 4 layers. Whip the cream (add sugar & vanilla to taste) and set aside. Place fruit and whipped cream between the cake layers. Decorate with whipped cream & fresh or canned fruit (kiwi, mandarin oranges, strawberries, etc.) This recipe comes to us from a recent meeting. [It was unsigned. If the author steps forward, I'll give credit in the next newsletter--ed.] --------------------------------------------------------------------- From: The Spru-Nik Press Subject: Pineapple Nut Cake Free-Of: GF, YF Cake Frosting ---- -------- 2 cups GF flour mix** 1 cup powdered sugar (add more to be 2 cups sugar thicker) 1 tsp. xanthan gum 1 3-oz. pkg. cream cheese 2 eggs, beaten 1/2 stick (4 Tbsp.) margarine 2 tsp. baking soda 1 tsp. GF vanilla 1 20-oz. can crushed pineapple, including the juice 1 tsp. GF vanilla 1 cup chopped walnuts Mix all the cake ingredients together by hand. (Do not use a mixer.) Pour the mixture into an ungreased sheet cake pan (approximately 11x17 inches). Bake at 350 degrees F for 35-40 minutes. Mix the frosting ingredients together and pour the frosting over the cake while it is still slightly warm. If you want a real treat, warm the cake slightly before eating and add a scoop of GF vanilla ice cream. This recipe comes to us from our March meeting. [It was unsigned. If the author steps forward, I'll give credit in the next newsletter--ed.] --------------------------------------------------------------------- From: valerie (vanspengen@NS.SYMPATICO.CA) Subject: Chocolate Cake (gluten and milk free) 3/4 cup soy flour 3/4 cup brown rice flour 2 tsp baking powder GF 2 Tbsp cocoa GF 1 tsp vanilla OPT 2 eggs or egg substitute 1/2 cup canola margerine(melted) 1/2 cup soy or rice milk 1/3 cup liquid glycerine or 2/3 cup sugar Sift flours and baking powder. Combine all ingredients and beat for 3 minutes. Pour into tin and bake 50 minutes at 350 degrees. --------------------------------------------------------------------- From: KSPEACE@AOL.COM Subject: Gingerbread Preheat oven to 350. In mixing bowl, combine: 2/3 cup brown rice flour 1/3 cup sweet rice flour 1/3 cup tapioca flour 1 T. cinnamon 1 tsp. ginger 2 tsp. xanthan gum 1 tsp. baking soda 1/2 tsp. salt Add: 1/4 c. oil 1/4 c. molasses 2 T. water Mix with hands and add more tapioca flour or water to make a kneadable dough. Roll out on a (tapioca) floured board to about 1/4 inch thick and use a "gingerbread man" cookie cutter, or simply roll into 1" balls and flatten. Bake on an ungreased cookie sheet for 14 minutes. Cookies should be cakelike, but slightly chewy. We're trying to avoid sugar. Dusting these cookies with powdered sugar (I make my own by putting sugar into a clean coffee grinder) makes your tongue think that they are sweeter than they really are. They're really pretty good. Or, if you like 'em even sweeter, add 1/4 cup of sugar to the dry mix. Karyn --------------------------------------------------------------------- From: Sharon (slars@CJNETWORKS.COM) Subject: Double Pie Crust 1 1/4 Cup rice flour 1 t. salt 2/3 Cup solid shortening (in mine, I included about 1 T. butter flavored Crisco in the 2/3 cup and the rest was regular Crisco) 1/2 Cup cold water 1 T. potato FLOUR--not starch Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. (I thought it worked better to pat it in the pan or between wax papers with fingers.) Flute edges and use for unbaked crust or bake and then fill with filling. --------------------------------------------------------------------- From: The Sprue-Nilk Press Subject Blueberry Buckle 3/4 cup sugar 1/4 cup soft shortening 1 egg 1/2 cup milk 1-1/2 cups rice flour 2 tsp. GF baking powder 1/2 tsp. salt 2 cups blueberries, or 12 oz. frozen (thawed) 1/2 cup sugar 1/3 cup sifted rice flour 1/2 tsp. cinnamon 1/4 cup softened butter or margarine Mix together 3/4 cup sugar, shortening, and egg. Stir in the milk. Mix together 1-1/2 cups flour, baking powder and salt. Add to the sugar mixture. Fold in the blueberries. Combine the remaining ingredients to form the crumb mixture. Pour the blueberry mixture into a 9 x 9 inch pan. Spread the crumb mixture on top of the blueberry mixture. Bake at 375 degrees F for 45-50 minutes. This recipe comes to us from Judy Phelps. --------------------------------------------------------------------- From: The Sprue-Nilk Press Subject Low Fat Brownies 1/2 cup GF flour mix** 1/2 cup unsweetened cocoa powder 2 egg whites 1 large egg 3/4 cup granulated sugar 6 Tbsp. unsweetened applesauce 2 tsp. canola oil 1 tsp. GF vanilla chopped nuts (optional) Spray an 8" pan. In a medium bowl, combine the flour and cocoa. Mix well. In a large bowl whisk together egg whites, egg, sugar, applesauce, oil and vanilla. Stir in the flour mixture until just blended. Do not overmix. Pour the batter into a pan, add chopped nuts on top. Bake for 25 minutes at 350 degrees F. This recipe comes to us from our March meeting. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Chewy "Oatmeal" Cookies Imperial Metric -------- ------- 1 c. golden crisco 250 ml. 1 1/2 c. firmly packed light brown sugar 375 ml. 1 egg 1 1/2 c. milk 125 ml. 2 tsp. vanilla 10 ml. 3 3/4 c. buckwheat flakes 900 ml. 1 1/4 c. Bette Hagman Flour mix 300 ml. 1 tsp. xanthan gum 5 ml. 1 tsp. salt 5 ml. 1 tsp. baking soda 5 ml. 1/2 tsp. cinnamon 2 ml. For M&M cookies add; 1-2 283 gr bag Plain chocolate M&M's For traditional cookies add; 1 1/4 c. raisins 300 ml. 1 1/4 c. chopped nuts (walnuts or pecans) 300 ml. 1. Preheat oven to 375 F/ 190 C. Grease baking sheets with golden crisco. 2. Cream crisco, brown sugar, egg, milk and vanilla in a large bowl at medium speed with electric mixer for 2 minutes of until well blended. 3. Combine buckwheat flakes, flour, xanthan gum, salt, baking soda and cinnamon. Add to creamed mixture gradually, beating at low speed until blended. 4. Stir in M&M's or raisins and nuts. 5. Drop dough by heaping spoonfuls (2 tbsp/30 ml) on greased baking sheets leaving about 2 inches/5 cm between cookies. 6. Bake for 10-12 minutes or until lightly browned. Cool 2 minutes on sheets. Place sheets of foil on counter. Remove cookies to foil to cool completely. Makes 3-4 dozen cookies. --------------------------------------------------------------------- From: Karen Bulmer (kbulmer@MERCURY.UAH.UALBERTA.CA) Subject: Ultimate Chocolate Chip Cookies Imperial Metric --------- ------- 1 c. golden Crisco 250 ml. 1 1/2 c. firmly packed light brown sugar 375 ml. 1 Tbsp. vanilla 15 ml. 2 eggs 2 2 1/4 c. Bette Hagman Flour Mix 550 ml. 2 tsp. xanthan gum 10 ml. 1 tsp. salt 5 ml. 1 tsp. baking soda 5 ml. 1 c. chocolate chips 250 ml. 1 1/4 c. chopped pecans** 300 ml. 1. Preheat oven to 375 F/ 190 C. 2. Cream crisco, brown sugar and vanilla in a large bowl at medium speed of electic mixer for 2 minutes or until well blended. 3. Add eggs, beating 1 minute of until well blended. 4. Combine flour, xanthan gum, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute or until just blended. 5. Stir in chocolate chips (and pecans). 6. Drop dought by heaping spoonfuls (2 Tbsp/30 ml) on ungreased baking sheet leaving about 3 inches/7 cm. between cookies. 7. Bake one sheet at a time for 8-10 minutes for chewy cookies, 11-13 for crisp cookies. Cookies will still appear moist, do NOT overbake. Cool 2 minutes on sheet. Place sheets of foil on counter. Remove cookies to foil to cool completely. ** If desired omit pecans and replace with 1 cup/250 ml of chocolate chips. Makes 3-4 dozen cookies. --------------------------------------------------------------------- From: Margaret Pratt (prattm@ucs.orst.edu) Subject: Killer Brownies After consulting with another graduate student who needs a good dose of chocolate and sugar to get through a hard day at school, the following brownie recipe is being made available. I don't use the nuts, however, using real GF ingredients and substitute nothing else, these are wonderful! For one 9in x 13in pan's worth: 3/4 cup butter or margarine (biff!) 3/4 cup cocoa powder (pow!) 2 1/4 cup sugar (zowie!) 4 eggs (I haven't tried an egg subst., but it may work) 2 teaspoons vanilla (you know, the safe kind) 1 1/3 cup GF flour (used Bette H's mix plus Xanthan Gum) 1 cup chopped nuts (if desired) 1/2 teaspoon baking powder 1/4 teaspoon salt Preheat oven to 325 deg. F Grease (not oil) and lightly *cocoa* (instead of flour) 9"x13" pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, 'til the butter's melted, then stir with a fork 'til it's mostly smooth - don't wear yourself out). Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Spread in prepared pan. (it should be pretty thick and sticky at this point - the batter, not the pan!) Bake at 325 deg. F and check after 20-25 minutes (I use a stoneware pan and it takes about 10 minutes longer than in a metal pan). I consider them done when whatever is stuck in the middle to check for doneness (toothpick, butterknife, whatever's handy) comes up a bit moist, but not with a great deal of chocolate adhering to it. I'm aiming for a slightly gooey middle and somewhat cake-like edges. It's safe to say that they will not be done before 20 minutes unless your oven really cooks on the hot side. These are guaranteed to keep the kids (and adults) buzzing until well into the night, but it won't otherwise desturb their celiac insides. I used approximately 1 teaspoon of Xanthan Gum, roughly estimating 1 teaspoon per cup of flour. However, on page 17 of "More from the Gluten-Free Gourmet" by B. Hagman, the following statement is made: "...and add xanthan gum in a ratio of a little less than 1 teaspoon to a cup of flour in breads, 1/2 teaspoon to a cup of flour in cakes and muffins, and none in most cookies..." --------------------------------------------------------------------- From: valerie (vanspengen@NS.SYMPATICO.CA) Subject: Chocolate Chip Cookies 1 1/4 cup GF flour mix 1/2 cup sugar (or less) 1 tsp soda 1/2 tsp xanthan gum 1/4 cup prune puree(1/2 cup prunes, 1 cup water, 2 tsp lecithin) 2 Tbsp honey or brown rice syrup 1 tsp Gf vanilla essence 1/3 cup GF choco chips 1/3 cup walnuts (opt) Spray pan lightly, slightly flatten cookies before cooking. Bake at 350 degrees for 9 minutes. Cool 1 minute before removing. --------------------------------------------------------------------- From: valerie (vanspengen@NS.SYMPATICO.CA) Subject: Birthday cake 2 1/4 cup GF flour mix 1 tsp salt 3 tsp GF baking powder 4 eggs 1 tsp baking soda 1 cup sugar (or less) 1 tsp xanthan gum 2/3 cup GF mayonnaise 2 tsp GF vanilla essense 1 cup GF Seven Up Blend together dry ingredients. Beat together eggs, sugar and mayo until fluffy. Add vanilla. Add flour mix and add alternately with pop mix, beating after each addition. Spread batter into 2 greased and rice floured 8" or 9" round cake pans and bake for 25-30 minutes at 350 degrees. The top will spring back when done. --------------------------------------------------------------------- From: Earl Sumner (Capt-Easy@MSN.COM) Subject: Lemon cookies and muffins For anyone who feels "deprived", I urge you to get some Oriental white rice flour (finer than some of the other kinds and available at Oriental groceries), potato starch flour, and tapioca flour and make a mixture of them according to Bette Hagman's formula (4 cups white rice flour, 1 1/3 cups potato starch flour and 2/3 cups tapioca flour), then get busy baking! The following recipes are two I've adapted from "regular" recipes, and if you try them and other recipes formerly posted to this list, you'll no longer feel deprived. Lemon Butter Snowbars Crust:1/2 c. softened butter or margarine 1 1/3 c. G.F. flour baking mix 1/4 c. sugar 1/2 tsp. xanthan gum (or guar gum) Preheat oven to 350. Combine ingedients, mixing until well blended. Pat into ungreased 8" square pan. Bake near center of oven for 15 minutes or until edges are slightly brown. Meanwhile, combine the following: Filling: 2 beaten eggs 3 Tbs. lemon juice 3/4 c. sugar 2 1/2 Tbsp. cornstarch 1/4 tsp. baking powder Pour over partially baked crust and bake at 350 for l8 to 20 minutes (or until set). Remove from oven and while hot sprinkle top with confectioners sugar. Cut into squares. Lemon Poppy-Seed Muffins Mix together: 1 c. G.F. flour mix 1/2 c. sugar 1/4 tsp. salt 2 tsp. baking powder 1 Tbsp. poppy seeds 1 tsp. xanthan gum Then add: 1/4 c. milk 3 Tbsp. lemon juice 1 Tbsp. melted margarine 2 beaten eggs 1 tsp. grated lemon rind (optional) Bake in greased or sprayed muffin pans at 375 for 13 minutes if using mini-muffin pans, 15 minutes if using larger ones. --------------------------------------------------------------------- From: Linda Blanchard (linda@CCGS.COM) Subject: Black & White Cookies Recipe By : Linda Blanchard Serving Size : 120 Preparation Time 1:00:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BLACK "Biscuit" 3/4 cup butter -- softened 2 ounces unsweetened baking chocolate -- melted and cooled 1 cup dark brown sugar 1 1/2 cups Linda's Bread Mix 1 1/2 cups bean flour 1/2 teaspoon salt 2 Tablespoons cocoa powder 2 teaspoons baking soda 4 Tablespoons water WHITE "Stuff" 3 1/2 cups powdered sugar 1/2 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1/2 cup shortening 2 tablespoons hot water -- or more Set out the margarine to soften (or microwave it in a safe, shallow dish on 50% for about 30 seconds). Melt the baking chocolate in a small bowl. In the bowl of your mixer, slowly beat together the butter, melted chocolate, and brown sugar. In a small bowl, combine bread mix, salt, cocoa powder and baking soda. Add the dry mix alternately with the water, using just enough water to get the dough to hold together. Cover with plastic wrap and refrigerate at least one hour. Preheat oven to 325 degrees. Lightly grease two cookie sheets. Remove the dough from the refrigerator and put it back in your mixing bowl, and give it a whirl on "stir" until it crumbles apart. Drizzle in just enough water to get the dough to reform into a firm (not sticky) ball (maybe 1/2 teaspoon of water). Roll out balls of dough (1 Tablespoon for big biscuits, 1 teaspoon for Oreo-sized). Place the balls 1" apart on the cookie sheet. Squash the balls under a cookie press, the bottom of a glass, or whatever kitchen implement you find that makes an interesting pattern (try a meat tenderizer!). Dough should be pretty flat; less than 1/4" thick. If you find the dough sticks to your press, lightly wipe it with vegetable oil between presses. Bake about 15 minutes for teaspoon-sized cookies, 25 minutes for Tablespoon-sized (cookies will not show much change in color). Remove immediately to a cooling rack (if you wait too long and they get stuck to the cooky sheet, put them back in the oven for 3 minutes and then try again to remove them -- quickly!). The cooky will get more crisp as it cools; the end result should be one that is quite crisp (bake longer if they come out at all flexible). Next, combine the sugars with the shortening, then the vanilla. Add enough hot water, a little at a time, to make a thick filling of spreading consistency. Drop a 1/4" ball of this filling onto the flat side of a cookie, flatten the white "stuff" a little, then smoosh the flat side of another cookie down on top (gently, so as not to break the cookie); squish until the white comes to the edge of the cooky. - - - - - - - - - - - - - - - - - - NOTES : You can leave out the "white stuff" and just make big crisp chocolate biscuits, which are not overly sweet, with this recipe. Or make smaller biscuits, add the white filling, and you have an excellent imitation of an Oreo cooky. Linda's Bread Mix: 1 cups bean flour 1 cups tapioca flour 1 cups potato starch flour 1 cups almonds -- ground 1/3 cups buttermilk, dried 1 Tablespoon xanthan gum 1/2 teaspoon salt 1/2 teaspoon citric acid -- (optional) Combine all ingredients very well. All the above recipes are copyright 1997, Linda S. Blanchard, all rights reserved worldwide. You have permission to give these recipes out on a friend-to-friend basis as long as this copyright notice is included; if you wish to distribute these recipes to a larger audience, please email me for permission first. ---------------------------------------------------------------------- From: Sherri Christianson (sherric@ARETHA.JAX.ORG) Subject: Strawberry Rhubarb Pie/Crust 1 1/4 c. sugar 3 c. rhubarb cut into 1 inch chunks (fresh or frozen) 2 c. sliced fresh strawberries (I often use frozen sliced strawberries--2c.--if they are presweetened then decrease the sugar to 3/4 c.) 1/4 t. ground nutmeg 3 T. quick cooking tapioca (4 T if you are using frozen fruit--it often has more liquid) Mix fruit with sugar, nutmeg, and tapioca. Let stand for 15min. (note: I usually freeze lots of strawberries and rhubarb--just wash and slice the rhubarb before freezing, if there is an excess of liquid upon thawing pour it out or drink it! A strawberry rhubarb pie is a welcome sight on a cold winter day!) GF Pie Crust: 1 1/2 c. rice flour 1/2 c. potato starch flour 1/4 c. tapioca flour 1 tsp. salt 1 T. sugar 1 tsp. xanthan gum 2/3 c. shortening (Crisco butter flavored or regular) 1 egg white 1 T. apple cider vinegar 3 to 5 T. cold water Mix the flours, sugar and salt in a large bowl. Use a pastry blender to cut in the shortening. Make a well in the center and add the liquid ingrediants. I usually start with 3 T of cold water and then add more if necessary--depending on your flour. Mix together. It should cling together without being too sticky--I find mixing/ kneading with my hands works well. Separate into 2 balls. Roll out one at a time between 2 sheets of plastic wrap--this works really well--it will crumble otherwise when you try to pick it up. I then slide the whole thing onto a pizza pan. Remove the top sheet of plastic wrap and place your pie plate (9") upside down over the crust, then use the pizza pan to flip the whole thing right side up--gently ease the crust into the pie plate and peel off the second sheet of plastic wrap. Trim off any excess and repair any cracks or holes. Pour in the rhubarb strawberry mixture. Roll out the top crust. Dab water around the edge of the bottom crust and then use the pizza pan and plastic wrap to help you position the top crust. Seal the edge by crimping together with your fingers. Cut vent slits in the top. Bake at 425 F for 15 min. and then decrease the temperature to 350 F for 45 min. I usually place a pizza pan on the bottom rack of my oven to catch any drippings if the pie boils over as it cooks. (even non-GF pies do this sometimes) Allow to cool completely before cutting (this allows the tapioca to gel the juices in the pie. If possible store at room temperature loosely covered. This keeps the crust crispier longer (although you may find that this pie is devoured too quickly to worry about storage!) ---------------------------------------------------------------------- From: Jerry & Reni Schaeffer (schaeffr@CDSNET.NET) Subject: POTATO STARCH SPONGE CAKE 8 eggs 1 1/2 cups sifted sugar 1 1/2 teaspoons grated lemon rind 3 tablespoons lemon juice 1 full cup potato starch dash of salt, if desired Separate the eggs. Using an electric mixer, beat the egg whites until stiff and set aside. Beat the egg yolks for 2 min. at high speed. Add the lemon juice, sugar and lemon rind and beat another 2 min. at medium speed. Gradually add the sifted potato starch and continue mixing at medium speed an additional 2 minutes. Fold the beaten egg whites gently but thoroughly with the egg yolk mixture. Place in an ungreased 2 piece 10" tube pan and bake in preheated 350 degree F for 55-65 minutes or until cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing from pan. ( I use a wine bottle and to prop up the cake to keep from pressing the top down) --------------------------------------------------------------------- From: lynn ranen (ranen@BRIDGE.NET) Subject: Choco-Peanut Butter Bars GF Choco-Peanut Butter Bars I think these are actually better than the original wheat-based version! ps: they freeze well and travel well. Mom always brought a pan of these (family favorites) on camping trips. * bake @ 375 degrees for 20 minutes in greased 13 x 9 inch pan. Makes 32 bars. MIX WET INGREDIENTS -- 1/2 c. shortening -- 1/2 c. peanut butter -- 1/2 c. sugar -- 1/2 c. brown sugar -- 2 eggs -- 2 T. water MIX DRY INGREDIENTS -- 1 c. rice flour -- 1/4 c. tapioca starch -- 3/4 t. baking soda -- 1/2 t. baking powder -- 1/4 t. salt MIX DRY & WET INGREDIENTS Bake until toothpick in center comes out clean. Remove from oven and immediately sprinkle with 12 oz. chocolate chips (milk or semi-sweet). Let chips melt by covering w/ a cookie sheet. Spread the chocolate, and sprinkle with 1/2 c. chopped salted peanuts. Cool slightly before cutting. Store in fridge or freezer. --------------------------------------------------------------------- From: JOANNE EGGLESTON (ZEJG11A@PRODIGY.COM) Subject: Strawberry Delight With homegrown strawberry season starting here and other areas, here is an easy and delicious GF strawberry dessert. (A local strawberry farm just opened Saturday and I went out and picked 16 pounds of big beautiful berries.) Crust: 3/4 Cup GF flour (I use Bette Hagman's GF blend) 1/4 Cup butter 1/4 tsp salt Cut the butter into the flour/salt mixture until crumbs like for pie crust. Pat into either an 10 3/4 x 7 x 1 3/8 pan. Bake at 350 for 18 to 20 minutes. Cool. Strawberry Filling: Cut up 4 Cups of fresh strawberries and set aside. Next, take: 1 pkg (4 oz) GF strawberry jello (I use either Royal or HyVee brand) 1 pkg (4 oz) GF vanilla pudding (cooking kind -- not instant) (Royal or HyVee) 2 Cups Water Mix together in pan and cook (stirring constantly) in a pan. Bring to boil. Cool 5 minutes. Spread the 4 cups fresh strawberries over the crust. Then pour the strawberry jello/pudding mixture over the strawberries. Refrigerate and let set for several hours. Serve with your favorite GF whipped cream or whipped topping. --------------------------------------------------------------------- From: lynn ranen (ranen@BRIDGE.NET) Subject: Apple Cake This recipe is strange -- but very easy, moist and wonderful! I've used soy flour to replace the nutty flaovr of whole wheat in the original, but I'm sure you could use all rice flour too. Also, this recipe doesn't rise very much, so fill muffins fairly full (makes exactly 15). Store in fridge. lynn :) ** bake cake at 450 degress for 1/2 hour in greased 9" covered glass dish (use a glass cover for best results) ** -OR- bake 15 muffins at 450 degress for 15 minutes MIX WET INGREDIENTS -- 6 oz. applesauce (approx. 1/2-2/3 c.) -- 1 t. maple extract -- 1 c. sugar -- 2 eggs ADD & MIX GF FLOURS TO SOAK ABOUT 10 MINUTES -- 1/2 c. rice flour -- 1/2 c. soy flour ADD & MIX LEAVENING/SPICES -- 1/2 t. baking soda -- 1 t. cinnamon -- 3/8 t. salt FOLD IN APPLES/WALNUTS -- 2 peeled, cored & chopped granny smith apples (1/2" cubes for cake and a little smaller for muffins) -- 1/2 - 3/4 c. chopped walnuts SPRINKLE WITH TOPPING BEFORE BAKING * OPTIONAL * -- 1/2 c. walnuts -- 1/2 c. brown sugar -- 1 t. cinnamon ** for non-GF, reduce to 1 egg and use 1/2c. whole wheat flour and 1/2c. all-purpose flour -- no need to soak your flour ** --------------------------------------------------------------------- From: David J Walland (David.Walland@bristol.ac.uk) Subject: Flourless biscuits (cookies) The classic Danish macaroon recipe is as follows. This is one from mum-in-law's handwritten cookery book but you can find them in most Danish cookery books. 2 egg-whites 100 g sugar 100 g ground almonds. Whip the egg whites very stiff then add two tablespoons of the sugar slowly to the egg-whites while comntinuing to whisk. Mix the rest of the sugar with the ground almonds and carefully fold this into the mixture. Cook the mixture on a low heat until it begins to stiffen. Spoonsful of the mixture are now put on to a baking tray (use a good grade of baking paper or they stick) and baked in the oven at 150 C (300F) for 12 - 15 minutes. Any elderly Danish lady would insist on serving these to "guests" (this includes family and friends in Danish). I love them though they are very bad for my waistline. ---------------------------------------------------------------------
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~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

From: Jan Ryan (CHEEKYR@AOL.COM) Subject: Smoothies Combine in blender: 2 cups GF orange juice 1 small banana 1/2 package frozen fruit (our favorite is strawberries), slightly thawed in microwave 1/4-1/2 package soft Tofu, or small container plain yogurt Blend away and enjoy! Great for kids who don't like to eat breakfast. Quick energy and lots of protein. --------------------------------------------------------------------- From: Bob Land (landfam@swbell.net) Subjuect: Smoothies First of all, thanks to Jan Ryan for the "Smoothies" recipe. However, my daughter has diabetes as well so I made a few changes to make it a more of a high protein snack which is important to those with diabetes. The modified recipe is: 1 large banana 2 cups GF orange juice 1 lb. frozen strawberries 1 10.5 oz. package of firm tofu 1 cup ice the equivalent of 1/4 cup sugar in a sugar substitute (we use Sweet & Low 1/4 tsp.) Blend all the ingredients in a blender and it makes a rich frothy shake. nutritional information: 1 oz. = 12 calories; 1.5 grams sugar; 1.1 grams of protein 4 oz = 48 calories; 6 grams sugar; 4.4 grams of protein 8 oz = 96 calories; 12 grams sugar; 8.8 grams of protein ---------------------------------------------------------------------
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~Miscellaneous~Miscellaneous~Miscellaneous~Miscellaneous~

From: Lynda Swink (Pixilated@WORLDNET.ATT.NET) Subject: Fat replacements in baking/summary There were four suggestions to buy or borrow the Bette Hagman Book "The Gluten Free Gourmet Cooks Fast and Healthy." Apparently she has many suggestions on "what will work, or will not work, and why." Several people told me about Pamela's Brownie Mix. They must be pretty good as so many of you eat them! Anyway, the mix has a recommendation right on the bax for using apple sauce as a fat replacement. It also seems that there are a lot of us who have a weight problem. Six of us *before* diagnosis, and 2 who gained after going gluten free. I was encouraged to know that I am not the only one with this problem. Thanks everyone for sharing. And here are several other suggestions regarding fat replacements, sugar replacements, and several other helpful suggestions: I also try to watch my wt., and replace all the fats in everything exc cookies, with 1/2 applesauce and 1/2 non fat plain yogurt. I also replace the eggs with egg whites, 2 whites for every egg. I have no problem with any of my baking, but I do know that my foods are not quite as fluffy and raised as my friends who use the oils. Ok with me. They taste fine. Helps me with the wt. ********************** I also need to take off some weight. The applesause works. I have also found that substituting plain yogert for sour cream (or other fats) works quite well. Leaving things moist without the fats. I do this with Pamelas brownies and some recipies from Betty Hagman. Good luck. Let us know if you find other good options. ********************** Yes! Applesauce still works great as a fat substitution in GF baking....in fact many of the "old" recipes that you are used to before going GF will still work with great results if you use Bette Hagman's recipe for GF flour (2c. rice flour, 2/3 c. potato starch flour, 1/3 c. tapioca flour) mix well and substitute for flour (wheat) in most recipes....if batter seems a little to runny add an extra 1/4 to 1/2 c. of GF flour mix...or if batter seems too thick (or baked product is too dry) add extra 1/2 c. apple sauce or one mashed banana.....I still use most of my old recipes and we are very happy with the results...oh yeah, I often add 1/4 to 1/2 tsp of xantham gum to muffins, cakes, etc. ************************ I have found that I start with the same formula as regular baking and write all down that I do on the recipe. Sometimes cutting fat this way works and other times it doesn't. Mashed bananas sometimes work as a replacement also. I experiment LOTS...I haven't found any fool proof rule of thumb. I always write down every thing that I do in a recipe. I also write down texture, taste etc. It all helps when trying to develop a new gluten-free recipe. ********************** I, too, am one of the "rare" overweight celiacs - much more so since going gf ..grrrrrr. I'm no baker, but I've had some success with applesauce in muffins. I've had good luck using fat free egg substitute in breads and muffins. But the applesauce and fat substitute bombed in a cake. But it could have been my lack of cooking talent. I don't usually try to substitute all the fat, except in muffins - maybe half for other items. *********************** Hi! My experience is that you are better off not substituting more than 1/2 of the fat with applesauce unless the entire cake (or muffins, etc.) will be eaten immediately because it gets very stale once cooled. I think that this is a risk with all low fat baking but I think that the rice, tapioca, potato starch, et.al flours complicate this issue. The egg white substitution also works but again, no more than 2 eggs should be substituted this way. Have you tried Ener-G's Egg Replacer? ********************** My sister has had good and not so good luck replacing apple sauce for oil. She made some great chocalate chip cookies that she couldn't keep from her wheat eating children! ********************** I use apple sauce in place of fat in my GF baking and it seems to work well. I also cut the amount of sugar at least in half and items are still great. I make use of several of the following in baking, but always do use one third to one half of the oil or fat suggested in the recipe. Use apple sauce, pear and peach juice. I use orange juice to make pancakes with 2 to 3 tablespoons of low-fat yogurt. I use only half the eggs suggested and substitute either water or juice. I cut milk by half and add 2/3 of the water to replace and add one teaspoon of oil ********************** I do it all the time and it works out fine. Sometimes I sub nonfat yogurt or a combo of the two -also very successful. Often I throw in an extra egg white or two to compensate for the binding feature that oil or butter may have. *********************************** I follow a very low-fat diet, as I am unable to properly digest fats. I use applesauce in most of my baking - all but bread. The final product is chewier than with fat, but definitely healthier. I don't miss the fat. I use equivalent applesauce for fat. If I want the taste of fat, the most I will use is 1 Tbl per recipe, and decrease the applesauce by 1 Tb. I also use only egg whites in baking. 2 whites = 1 whole egg. I never use the yolks, ever. For sweetness, I use fructose, which is 3 times as sweet as sugar, and metabolizes better. Therefore 1/3 c. fructose = 1 c. sugar. Fortunately, I don't like things to be too sweet, and am always cutting down the amount of fructose that I use. Other ways to get things sweet, is to use fruit juice in place of water or milk in a recipe. Works great, and requires less extra sweetening. --------------------------------------------------------------------- From: Melissa Roberts (RobMisy@AOL.COM Subject: Replacement for Pamela's Pancake Mix I find that if I use Bette Hagman's Pancake Mix recipe using brown rice in the gluten-free flour mix and skip the sugar in the recipe and add in some ground almonds (grind whole almonds in a food processor) it comes out just as good as Pamela's and cheaper too. --------------------------------------------------------------------- From: Karenrose1@AOL.COM Subject: Teriyaki Sauce Recipes 1/2 cup soy sauce 1/4 cup brown sugar 2 Tablespoons oil 1/4 Teaspoon coarse ground black pepper 1-2 cloves garlic, minced 1/2 teaspoon fresh ginger, minced OR 1 teaspoon dry ginger Mix well. Allow to set for 20-30 minutes for flavors to blend well. Sandra The Gluten-Free Baker Newsletter Fairborn, OH USA ............................. I make teriyaki sauce like so: I don't usually measure the ingredients at all. None of the ingredients is an absolute must. Taste your concoction and add more of something if you want to. If you are afraid of the soy sauce you can even leave that out. I can't guarantee the proportions in this recipe, but my guess is as follows. It has always worked for me, even if somewhat different each time. Incidentally, I was making teriyaki sauce long before the bottled variety came out. I think it is always better and cheaper to make your own marinating sauces. That way you know what is in the sauce. 2 T Wheat free soy sauce (I use San-J Tamari wheat free, but check all labels before using) 2T sherry 2T peanut oil 2 t sugar 2 cloves garlic mashed or chopped fine about 1 t chopped ginger (optional) about 1 green onion chopped (definitely optional) Christina Oldenburg .................... I don't know of a Teriyaki Sauce, but here is the recipe I use for wings. Marinate wings overnight in: 1/12 C GF tamari sauce 1/2 C sugar 2 cloves garlic 1/2 inch fresh garlic, grated When ready to cook, roll in GF flour and then in sesame seeds. Bake about 1 hour at 350 degrees. --------------------------------------------------------------------- From: (ntcf@NETVISION.NET.IL) Subject: Another recipe for Matza This is best when baked and eaten the same day. 1 cup potato starch 1 egg yolk 6 T apple cider Whiz it in the processor until a ball forms. Cut into 6 sections, roll each into a little ball. Flatten on parchment, cover with more parchment and roll out thin. Prick with a fork. Bake at 425 until solid and brown at edges. (3 per cookie sheet) Peel from parchment and bake some more on the rack itself until browned nicely. --------------------------------------------------------------------- From: Sylvia Genders LeReverend (sylvia@ITRC.ON.CA) Subject: Delicious GF Breading for Pan-Frying Foods 1 c. chick-pea flour (also called garam flour or besan*) 1 T. mixed herbs and spices of your choice 1 t. salt Sift the besan with the salt and spices onto a plate or flat bowl. Dredge your fish or vegetables in the mixture, then into your skillet. This works very well with spicey foods (add 1 t. curry or chili powder). If you like a milder flavour, substitute some of the besan with potato flour. --------------------------------------------------------------------- From: Sylvia Genders LeReverend (sylvia@ITRC.ON.CA) Subject: Incorporating Soy Foods Into The Diet But what on earth do you do with the stuff, if you've never cooked it before? And how can you make it palatable? One soy food is miso, a thick paste which can be used in the place of broth (1 t. to 1 c. water) for a quick cup of soup, to perk up soups and stews, and for gravies. It's not that different from beef broth. If you like egg drop soup, make up a pot of miso and add some garlic, ginger, and chili to taste. When it comes to the boil, drizzle in some beaten egg or egg substitute, sprinkle with chopped green onion, and serve. Or gently heat 1 c. of tahini with 1 t. miso and 1/2 c. water. When hot, whisk in 1 t. herbs and spices, with onion and garlic to taste and mix until smooth. This makes a wonderful sandwich spread and can be used in most recipes calling for liverwurst or pate. So what to do with tofu? For cutlets, freeze tofu over night...it will toughen up a little bit so it's easier to cook. Mrinate tofu for several hours in vegie broth, soy sauce with ginger and garlic, or tomato sauce, red wine, and herbs. It can be breaded with good-tasting yeast and chick-pea flour with herbs (1 c. with 1 T. herbs and spices and 1 t. salt), or sprinkled with sesame seeds and broiled, then with chopped green onions before serving. Or cubed and added to stir fry or grated for italian dishes. My kids love it pan fried with grated cheese on top. Now get out the blender. You can put your 4 oz. of tofu into it with fruits and a shot of vanilla for a breakfast smoothie, or for yummy shakes with cocoa, honey and orange...get creative! Blend it with yogurt, dijon, and spices for dips and sandwich spreads, in place of mayonnaise. Or blend it with apple juice and a bit of fruit for a yogurt-type topping for granola. Then there is TVP (texturized vegetable protein)! I will sometimes grate tofu and mix it half-and-half with TVP for favourite old recipes calling for ground beef. My meat loaf , which my kids always loved, disappears just as quickly as it ever did. How I do it: Grate or crumble tofu and marinate with veggie broth and steak sauce. To 1 c. TVP add 1 c. boiling water in which you have put a little onion powder, garlic, or whatever flavouring you enjoy. Mix well and let both sit 15 min. I squeeze out the TVP unless it's going into a stew, and mix it well with the tofu. Then I use it just the way ground beef is used in the recipe. Of course, burgers won't do well this way as you need a binder, like the gel from soaked flax seeds, or egg white (or egg beaters). But for most recipes, this works well enough that my guests assume my sloppy joes are made with meat! 1 lb. tofu and TVP mix 1 packet veggie onion soup mix 1 tin tomato soup Mix these all together, let it sit 15 minutes, then heat in microwave or in a closed casserole dish in your oven. Serve over split buns (or cornbread if you're GF) and enjoy! (Double the recipe if you're feeding five or six, as this stuff goes quickly, and leftovers can be used as a sauce for baked potato the next day!). For baking, soy flour can be used as an egg replacement with many recipes. For each whole egg called for, use 1/4 c. water and 1 T. soy flour. Soy flour can also help boost the protein content of baked goods and soups, etc. It's handy to have around. But I doubt you'll want to try this particular substitute in the egg drop soup! --------------------------------------------------------------------- From: valerie (vanspengen@NS.SYMPATICO.CA) Subject: Valerie's Marinade 2 Tbsp sesame oil 2 Tbsp canola oil 1/2 tsp crushed garlic 1 tsp liquid vegetable boillon 1/2 tsp tarragon 1/2 tsp dulse 1/2 cup orange juice (could try pineapple juice) I mixed them all together and marinated. Vegetables which worked well are mushrooms, onion, peppers, cherry tomatoes and snow peas. Pineapple chunks are good also. You can bake on skewers, place on cookie sheet at 4oo degrees for 20 miutes, or broil for 10 miutes. Enjoy. --------------------------------------------------------------------- From: "Joan K. Van Loozenoord" (vanlooz@AST.LMCO.COM) Subject: Chewy Bars 1 1/3 cups honey 3/4 cup sugar 3 tablespoons butter 4 cups gf flour mix (Betty Hagman's) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup blanched almonds 1/4 cup chopped, candied cherries 1/4 cup chopped, candied orange peel 1/4 teaspoon ginger 1/2 teaspoon cardamon 2 teaspoons cinnamon 1/8 teaspoon cloves In a large saucepan, heat the honey, sugar and butter until butter is melted. Combine 2 cups flour, baking powder, soda and spices in a bowl and mix well. Add this to the melted mixture and stir well. Mix in the candied fruits and almonds. Add the last 2 cups of flour and mix well. This mixture will be sticky and is enough for one 8 by 8 inch pan plus one 10 1/2 by 15 1/2 inch cake pan. Smear the dough into the pans and bake about 25 minutes in a preheated oven. Cut into squares and let it cool. Th bars will be hard. Allow them to age 1 week in an air tight container. The bars will soften and become chewy, and the flavors will blend. ( the recipe does not say to grease the pans) You could probably add chocolate chips to these bars as well. This recipe was taken out of a regular cookbook so you may have to play around with the amount of flour. --------------------------------------------------------------------- From: David and Rebecca Wells (overwell@ozemail.com.au) Subject: Cooking with Flour Thank-you to everyone who replied to my message about cooking with flour. I will summarise the various replies, there were many varied flours mentioned and it seems to be personal taste and the type of outcome you require. I wish I was orgainised enough to try and test some of the different flours, I guess my guests will find out on Saturday night. potato starch flour - do not use as much as wheat flour as it thickens very well rice flour - produces a thick sauce, can use either browm or white potato flour Betty Hagman's Mixutre - 2 parts white rice flour, 2/3 parts potato starch flour, 1/3 tapoica starch sweet rice flour - not as grainy as other flours. tends to only combine at the last second but unlike wheat flour does not break down, also freezes well. tapioca starch - arrowroot in Australia chestnut flour - provides a richer flavour amaranth corn starch --------------------------------------------------------------------- From: Nancy Weitzel (nweitzel@NWI.NET) Subject: Pectin instead of xanthum In Pat Redjou's cookbook "The No Gluten Solution', she uses pectin, like what you use for canning, as a substitute for xanthum or guar gum and it worked fine in the bread recipe I used from Bette Hagman's cookbook. You substitute the same amount it calls for either xanthum or guar gum. So pectin is an option to consider. --------------------------------------------------------------------- From: lynn ranen (ranen@BRIDGE.NET) Subject: summary -- grittiness of rice flours I asked for advice on dealing with the grittiness in my rice flour baked goods, and general baking advice for the GF novice. One person was quite adamant in her recommendation that I actually USE the Bette Hagman GF cookbooks that I had bought -- a novel idea ;) I found many of the following in her section on dealing with different flours. Other hints are mixed in with the recipes. Since I've just produced my first batch of 'rocks' in a long time (GF biscuits actually), I think I may follow that advice! first, there seem to be 2 basic types of rice flour grinds -- the heavier 'gritty' kind and the finer oriental kind (feels like cornstarch) Recommendations for dealing with gritty flours......... -- sift it very well -- soak the flour in the liquid (anywhere from 10 min - overnight) -- mix the gritty kind with the oriental kind (which I did 1/2 & 1/2 and it works great) -- substitute 1/2 of rice flour with buckwheat, soy or bean flour -- use gritty for pancakes and muffins -- use oriental for cakes and starches -- buy any of the following that are non-gritty (Gluten Free Pantry, Ener-G, Noto-Africa, or special grinds may also be available at some health food stores) General GF recommendations............................. -- add extra egg to most recipes -- recipes that have fruit or vegetables work better (breads/cakes) -- Bette recommends using Xantham (1 t. per cup flour for breads 1/2 t. per cup flour for cakes & muffins -0- for cookies -- add pectin in place of xantham -- add Knox gelatin to breads ---------------------------------------------------------------------
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