Celiac Recipes Updates

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

None

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

Belgian Waffle Donuts Breafast Muesli Breakfast Muffins Blueberry Muffins Carrot-raisin muffins

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

Summer fruit bread Friendship Bread Bread Recipe Dairy-Free Cornbread Hamburger Buns Bread Recipe Cottage Bread (for Hamburger Buns) Crepes (hot dog buns) SOUR DOUGH TAPIOCA ROLLS Sour Dough Mixture Wholemeal Bread Corn muffins White Bread Bread

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

The Ultimate Salad Dressing Italian Dressing GF 1,000 Island Orange Poppyseed Dressing Crunchy Bacon Coleslaw Avocado Salad Dressing French Dressing Xanthan gum in salad dressing

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

Chicken a la King GF Meat Lasagna Pat's Thin Yeast Pizza Crust Easy Delicious Nutritious Lunch Easy Delicious Nutritious Lunch II (Rice Balls) Nature's Highlight's Pizza Crust Summary: Pizza crust recipes Meatzza

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

Chili Potato balls/ dumplings

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

THELMA's CHEESE CAKE Cool Lime Pie Frozen Peach Cheese Cake Drumstick Cake Frozen Mocha Cheese Cake Death by Chocolate Crumb Crust Sugar Cookies-Lemon Cookies Angel Food Cake summary Real" Angel Food cake Sponge Cake Angel Food Cake Angel Food Cake, Canadian ingredients Red Velvet Cake Durgin Park Indian Pudding Raisin Cookies Super choclate cupcakes Chocolate/Butterscotch Bars Plain Rice Pudding Chocolate Chip Cookies

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

Apple wine Baloon Wine (2)

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Leavened cucumber (summer hit !) Mayonnaise Mustard Mustardaise Tartar Sauce Pickled Jalopena Peppers Bread and Butter Pickles Dilled Carrots Dill Pickles - Kosher Style Salsa Duck Sauce Ketchup Mustard (7) Ballpark Mustard Honey Mustard Spice Mustard Horseradish Mustard Lemon Mustard tarragon Mustard Maple Mustard Mustard

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

None ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. | | Return to the Celiac WWW page. |

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

From: Micheal & Janet Maxwell (maxwell@inreach.com) Subject: Belgian Waffle This Sour Cream Belgian Waffle is yeast free and easy to make. I converted it from a regular recipe. No need to rise. Use immediately or leave in refrigerator overnight. Sour Cream Belgian Waffles 1/4 c. butter, melted 1 c. milk 1 1/2 tsp. vanilla 1 c. sour cream 2 eggs 2 Tbsp. sugar 1 1/2 c. flour 1 Tbsp. baking powder Mix butter, milk, vanilla, sugar, eggs and sour cream with a fork. Add dry ingredients gradually. Use 3/4 c. for a 7" waffle. Makes six. These turn out very light. We're all hooked. In the Sour Cream Belgian Waffle recipe I neglected to specify that the flour I used was Bette Hagman's recipe for Baking Mix. I also added 1/4 tsp. xanthan gum. --------------------------------------------------------------------- From: Peggy Smith (PSmithCola@AOL.COM) Subject: Donuts I use the same donut recipe from Betty Hagman's 'More from the Gluten-Free Gourmet' cookbook, pages 89/90. I use less warm water in mine because I have a mini-donut maker. It looks a lot like a waffle iron - and makes 6 mini donuts in just a minute or less. For this reason I make my mix thicker so that it will pour into the donut molds. I also like the way they taste now that I have started substituting some bean flour for some of the GF mix. I haven't been able to find a donut press like was described. (aalthough I had seen them prior to needing one!) --------------------------------------------------------------------- From: David J Walland (David.Walland@bristol.ac.uk) Subject: Breafast Muesli I've been promising to get this on the list for a while but have not had enough time recently. Certain items used in this recipe are not always GF everywhere, so do look around. We have at times investigated quite odd places for GF materials. We found flaked maize (=cornflakes without malt) easy to obtain from a local home-brewing shop and if you can pop corn you can always pop rice or any other grain. The actual recipe is very approximate and grew from a supermarket recipe we got free about 10 years ago. The only item which has not changed since is the honey:-) Rice Crispies (or popped rice) 5 handsful Corn Flakes 4 handsful Flaked or dessicated coconut 3 handsful Sunflower seeds 3 handsful Toasted Buckwheat 5 handsful Rice flakes 5 handsful Optional Whole hazelnut kernals 1 handful (Added after cooking) Raisins 3 handsful 3 tbs melted sunflower margerine 3 tbs honey 1 tsp vanilla essence or vanilla sugar Mix all the dry ingredients and put into a turkey roasting oven tray or similar sized oven dish. The layer must be fairly thin. It is a good idea to line the tray with baking paper or similar, as the mixture sticks quite firmly. Melt the margerine and honey together in a saucepan, add the vanilla essence/sugar to it and pour over the entire mix. Stir it about so all of the mix gets coated. Bake in a preheated oven at 200 C (400 F) for 15 minutes. Remove from the oven, stir well and bake for a further 10 minutes. Remove and stir again and replace in the oven for up to 10 minutes. KEEP CHECKING. IN THE LAST BAKING PERIOD, IT IS EASY TO BURN THIS BEYOND USE. Remove from the oven and stir occasionally as it cools, to minimise sticking to the baking tray. When cool, add raisins and store in an airtight jar. My wife likes this mix for breakfast with 3 tbs of home-made natural yoghurt (I regularly make yoghurt in 2 1/2 litre quantities for this and icecream making!) --------------------------------------------------------------------- From: Lisa McAdams (lmcadams@MA.ULTRANET.COM) Subject: Breakfast Muffins GF Breakfast muffins, both are excellent!!! Best combination of flours I have used yet. 1) Blueberry Muffins (lowfat - only 168 calories) 1 cup brown rice flour 1/2 cup potato starch flour 1/2 cup tapioca flour 2 tsp. xanthan gum 2 1/2 tsp. baking powder 1/3 + 1 T. sugar 3/4 tsp salt 1/4 cup applesauce 2 large eggs, lightly beaten 1/4 cup canola oil 3/4 cup nonfat milk (I used nonfat lactaid) 1/2 tsp. vanilla 1 1/2 cups fresh or frozen Directions: Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients is moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins. 2) Carrot-raisin muffins 1 cup brown rice flour 1/2 cup potato starch flour 1/2 cup tapioca flour 2 tsp Xanthan gum 2 1/2 tsp baking powder 1 tsp cinnimon 1/2 tsp nutmeg 1/4 tsp cloves 1/2 tsp salt 1/3 cup sugar + 1 T 2 eggs (lightly beaten) 1/4 cup oil 2 jars (4 oz each) baby food strained carrots 1/2 cup orange juice 3/4 - 1 cup raisins Directions same as above. Fold in raisins instead of blueberries. Bake 400 degrees for 25 minutes. Makes 12 muffins. Please do not let all the ingredients scare you - both recipes are worth the effort!!!! ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. |
| Return to the Celiac WWW page. |

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

From: Hal Grotevant (hgrotevant@CHE2.CHE.UMN.EDU) Subject: Summer fruit bread Here's a recipe for a moist summer fruit bread that my wife worked up for me; it's really tasty - also great as the base for an open-faced peanut butter and jelly sandwich (which I've been missing...) Summer Fruit Bread (Susan Grotevant) 3 cups Muffin Mania mix (from Gluten Free Pantry: (208) 633-3826: no commercial connection to us) 1 stick butter, softened 3 eggs 1 tsp. gluten-free vanilla 1 carton peach yogurt 1 can drained sliced peaches 2 fresh nectarines (or fresh peaches) 1 pt. blueberries 1. Mix together muffin mix, butter, eggs, vanilla, yogurt, canned peaches 2. Stir in sliced nectarines (or fresh peaches) and blueberries 3. Bake in 350 degree oven for approx. 1 hr. in muffin or loaf pan --------------------------------------------------------------------- From: Linda Ritter (nltr.ritter@WORLDNET.ATT.NET) Subject: Amish Friendship Bread This weekend we baked a milk-free, gluten free version of Amish Friendship Bread which was the moistest Bread/Cake. The Wheat eaters were fighting over the last piece. The bread is more like a cake or moist sweet bread. (I used the pudding but the bread was so moist that I think it would be good if the pudding was omitted. I have only baked the bread once so there is room for improvement but it was good.) The wheat version had a 10 day ferment period. Since I did not have the correct starter I used Sour Dough starter and started at the 6th day of the ferment period. first day In a gallon Ziploc Add 1 cup of rice flour, 1 cup sugar, 1 cup of milk or substitute (1/3 c coffeemate and 1 cup water), and about 3/4 cup of sour dough starter (recipe below) -- mush bag (it may be lumpy) Leave the bag on the counter - Do not refrigerate. Do not use a metal spoon. Day 2, 3, 4 Mush the bag : let the air out two times per day at least. Only open the bag a small space Day 5 Add 1 cup of flour, 1 cup of sugar, and 1 cup of milk (or substitute). Stir and then I divided the mixture into 3 equal portions. I froze two for future Baking (no need to ferment just mix and bake). =20 Put one portion in a big bowl and add 1/2 cup oil, 1 cup of milk (I used formula here), 3 eggs, 1 tsp vanilla. Mix. Mash two ripe bananas (optional) mix with the liquids. In a separate bowl mix 2/3 c cornstarch, 1/4 cup soy flour, 1 cup plus 1 TBSP rice flour, 1 cup of sugar, 3 tsp baking powder, 2 tsp cinnamon 1/2 tsp salt, 3/4 tsp baking soda, 1 cup chopped pecans (optional), and 1 large (6 serving) box of instant pudding (I used Royal with no problems - this could be omitted)(Flavor recommended vanilla or chocolate or lemon). Mix with whisk then add to liquids and mix thoroughly. (Raisins may also be added if desired) Grease 2 large or 4 small loaf pans. Mix some cinnamon and sugar and sprinkle on the bottom of the pans. Fill pans 2/3 full and sprinkle any remaining sugar on top. Bake 350=B0F until tests done - it took 1.5 hours for mine. Raising the temperature and shortening the cooking time will probably be worthwhile. Let bread cool before removing from pans. Note: This is an adaption of amish friendship bread which wheat bakers divide the fermented starter the into four one cup potions and bake the rest. The one cup portions are given to friends to ferment themselves. I doubted that many people I know would be interested in wheat free starter. Sour Dough Starter: in four cup plastic bowl mix, 1 cup water, 2.25 tsp yeast (1 PKG), 1.5 cups white rice flour. Mix it will be thick. Cover loosely and let stand in a warm place for 1-3 days. Stir 2-3 times a day. Then use for baking or refrigerate. To replenish starter: have 1 cup starter left over. Add 1 cup water, 1.5 cups rice flour, cover loosely and let stand in warm place 12 hours. Then use in baking or refrigerate. --------------------------------------------------------------------- From: Wray Sparling (sparling@PORTAGE.NET) Subject: Bread Recipe As promised on the chat line Monday evening, I am sending the recipe that I have been using for bread and buns. It's a combination of several. The last time I baked, I made it into hamburger buns (in salmon cans) and sub buns. ( Just lay a strip of batter on a cookie sheet.) In a large bowl, sift together: 1 cup white rice flour 1 cup brown rice flour 1 cup potato starch 1 tsp. sugar 1 tsp. salt 1 T. fast rising yeast 1 T. xanthan gum In a smaller bowl, beat together: 2 eggs 3/4 cup warm milk (When all these ingredients are combined, 1 cup warm water they still should be warm to touch) 1/4 cup veg. oil Mix all ingredients together and beat for 2 minutes. Let rise(covered) for 1 - 1/12 hours until doubled in size. Beat again for 3 minutes. Pour into greased pans. Let rise again until dough reaches top of pan. Bake at 400 F. for 15 minutes. Cover with foil if it 's getting too brown. Continue baking for approx. 45 minutes (much less for buns). Remove from oven, then from pans. As soon as it's cool, slice and freeze whatever portions you will not be using immediately. Makes 1 loaf, or 16 - 20 buns. The bread still doesn't stay together properly, but eating gluten-free is always an adventure. Good luck. --------------------------------------------------------------------- From: Dwight Corbitt (Dwight322@WORLDNET.ATT.NET) Subject: Dairy-Free Cornbread I'm not on the nondairy list this may be a common practice. I use Sprite in cornbread,waffles,pancakes and it works very well. 2 eggs 2 tbs. vegetable oil, 1 cup Bette Hagman's general purpose flour 1 1/2 tsp. GF baking powder 1/2 tsp. salt sprite- about 3/4 cup, I like a thin batter cook until light to medium brown, too done will give an odd rice flour taste. --------------------------------------------------------------------- From: Sylvia Smolorz (sylvias@MSC.CORNELL.EDU) Subject: Hamburger Buns Thanks to all who responded to my post. Most people recommended Bette Hagman's recipes, but I got a few new recipes, too. Since a lot of you expressed interest in "good buns", here they are: First, a recipe I got from Di in BC. I tried this, and it turned out quite well. Since I'm a foreigner, I don't know exactly how hamburger buns are supposed to taste, but they sure have the authentic squishiness and I like the taste. I put some sesame on top. Bread Recipe 1. 1/2 cup warm water 2 tsp sugar 4 tsp dry yeast In a small bowl mix the water and sugar, add the yeast then let it stand while you make up the rest. 2.wet ingredient 1 1/2 cups of warm water 3 eggs 4 tblsp oil 1 tsp lemon juice Mix the above wet ing. in a bowl and beat well. 3. dry ingredients 2 cups tapioca flour ( I use tapioca starch) 2 cups rice flour 2/3 cup powdered milk 4 tsp gar gum ( need to thicken and hold together..get at health food store) 1 1/2 tsp salt 1/4 cup sugar Add the wet ingredients to the dry..adding the yeast mixture last. Beat well for 2 min. Add by hand a bit more tapioca flour if needed. The dough will still be quite sticky. Wet hands to handle. Alow to rise once in a warm place until doubled ( about 1/2 hour) Put in a well greased bread pan and bake 350 for 25 min or so. I make buns by rolling into a ball and flatten a bit, allow to rise till double I put the buns in a 9x13 inch pan...3 across and it's perfect for this recipe...buns are good for hamburg buns...just flatten a bit more Here are some others that I haven't tried yet: Cottage Bread (for Hamburger Buns) if not allergic to milk Ingredients: 1/3 cup Olive Oil 3 Eggs 2 cup Rice Flour 2 tsp Baking Powder 2 tsp Lemon or Orange Rind 1/2 cup Clover Honey 1 cup Cottage Cheese 1 tsp Baking Soda 3/4 tsp Salt Directions: In blender combine oil, honey, and cottage cheese. Add eggs one at a time, blend until mixture is fluffy. In separate bowl combine dry ingredients. Gradually add blender mixture. Mix well. The batter will be thick. Spoon into small glass bowls (ones with flat bottoms and fairly straight sides, the size you want your buns to be). Place in microwave and cook for 3 minute intervals. Each time buzzer goes off, turn or rearrange bowls for more even cooking. Do not overcook, they get dry. I cook mine 12 minutes, but it will depend on your microwave. This batter makes good pancakes too! Crepes (hot dog buns) Ingredients: 1/3 Cup Brown Rice Flour 1 Tb Potato Flour 1/2 tsp Salt 1 1/2 Tb Olive Oil 1/3 Cup Rice Polish 1/2 tsp Baking Soda 3 Eggs 1 1/2 Cup Buttermilk Directions: Sift together dry ingredients in mixing bowl. Beat in eggs, then beat in oil. Beat until smooth. Gradually add the buttermilk. There should be no lumps. Brush skillet will melted butter or margarine. Put 2 ladles full of mixture into skillet. Turn skillet if heat is not even, until mixture looks dry. Take spatula and flip over. Cook until done. Put the crepe onto a paper towel. Put wax paper between each one to prevent sticking. The crepes should be thin. SOUR DOUGH TAPIOCA ROLLS 2 cups white rice flour 1&2/3 cups tapioca flour 2 tblsps potato starch 1/4 cup sugar 2/3 cup dry milk powder 3&1/2 tsps xanthan gum 1 tsp salt 1&1/2 tblsps dry yeast granules 1/4 cup corn oil 2 tsps sugar 1&1/4 cups warm water 1 tsp apple cider vinegar 3 large eggs 1/2 cup sour dough starter 1/2 cup ricotta or cottage cheese Combine the dry ingredients in the first group and sift six times. Place dry ingredients in large mixer bowl. Dissolve yeast and two teaspoons of sugar in l&1/4 cups of warm water, mix and let sit until it foams. In separate bowl, beat eggs for a few seconds, add sour dough starter, ricotta cheese, corn oil and vinegar, beat until mixed well. Pour this mixture into the dry ingredients and beat on low until well blended, add the dissolved yeast, beat at high speed for two minutes. Place the mixing bowl tightly covered with oiled plastic wrap over a bowl of good warm water, cover with heavy towel and let rise in warm place for l to l&1/2 hrs. or until dough has doubled in size. Return dough to mixer and beat 2&1/2 minutes. Spoon dough into greased English muffin rings on a greased cookie sheet and let rise for l hour or until doubled in size. Bake at 400 degrees 20 to 25 minutes, if rolls are browning to much cover with aluminum foil. There is enough dough for 8 to l0 English muffins and a small loaf of bread or a COFFEE CAKE. Grease a round 8 inch layer cake pan, spread dough in pan, melt 3 tbsp. of butter add 1/4 cup brown sugar, 1/8 tsp. cinnamon, 1/3 cup chopped pecans or nuts of your choice, spread mixture over dough, with a knife swirl mixture into the dough gently, let rise until double in size and bake at 400 degrees for 25 to 30 minutes. Sour Dough Mixture Make starter in a 4 cup glass, plastic or stainless steel container, combine 1 cup of water (ll0-ll5 deg.F) with l package (2-1/4 tsp.) Active Dry Yeast and 1-1/2 cups white rice flour. The mixture will be thick. Cover loosely with plastic wrap or foil. Let stand in a warm place 1 to 3 days, stirring 2 to 3 times a day. The starter will rise and fall, during the fermentation period; it becomes thinner as it stands. When the starter is developed, it is bubbly and may have a liquid layer on top; stir into starter before using. The starter can then be used for baking or placed in the refrigerator to use later. To replenish starter: Always have at least 1 cup of starter left over and add 1 cup of water (110-ll5 deg. F) and 1 +1/2 cups of white rice flour. Cover loosely and let stand in a warm place for l2 hours. The starter can then be used for baking or placed in the refrigerator to use later. --------------------------------------------------------------------- From: David J Walland (David.Walland@BRISTOL.AC.UK) Subject: Wholemeal Bread I hope that I now can give recipes in cups as well as all the other measurements. I have double checked my measures in books which give translations. This is a very reliable bread. I have now cooked it in 4 different ovens including our "lowest common denominator" caravan oven. On each occasion it was successful. WARNING If you don't eat a fairly high-fibre diet this very high fibre bread could affect your insides until they get used to the torrent of fibre (it - er - keeps you regular). 2 oz or 60 g or 1/3 cup tapioca flour (UK listers - buy tapioca and grind in an electric coffee grinder then sieve) 1.5 oz or 40 g or 1/4 cup potato flour 1 oz or 30 g or 1/4 cup arrowroot 4.25 oz or 120 g or 2/3 cup white rice flour 2.5 oz or 75 g or 1/2 cup unpolished sesame seed NB All spoon measures are _level_ 1 tsp or 5ml of ground rice bran 2 tsp or 30 ml of gram flour (indian bean flour) 2 tsp or 30 ml of GF buckwheat flour 2 tsp or 30 ml of fine corn meal 1 tsp or 5 ml of salt 1 tbs or 15 ml sugar 1.5 tsp or 7.5 ml GF baking powder 4 tbs or 60 ml instant dried milk (I use instant spray dried skimmed milk with vegetable fat) 4 tsp or 20 ml Guar gum 4 tsp or 20 ml "Certo" (this is an apple pectin extract in liquid form sold for jam making - try some pectin powder if you can't get this. NB it must not contain any preservative as this will kill the yeast) 2 tbs or 30 ml vegetable oil (We only ever use virgin olive oil but I imagine any edible oil you can tolerate should be fine) 2 medium eggs 1.5 oz or 40 g or 1/4 cup broken walnut kernels (crush them small) 0.5 tsp or 2.5 ml linseed 1/2 pint or 300 ml water at 35-40C (95-100F) 2 tsp or 10 ml dried yeast 1 tsp or 5 ml cooking honey Start by getting the yeast started - add the honey to the warm water stir well then add the dried yeast and stir well again. Leave to work. In a mixing bowl add all of the dry ingredients and stir well. Then add the eggs, oil and pectin. Stir well then mix until the mixture has the consistency of bread crumbs. Now add the yeast mix (assuming that it is working well enough) and mix with a wooden spoon. The mix will start wet then steadily become thicker. It should never be quite thick enough to knead but stiffer than a normal cake mixture. This needs to be baked in a one pound loaf tin. I grease my nonstick tin with a good margerine then use a strip of a nonstick "teflon" cloth material we can get over here stuck in place in the tin by the margerine. Grease the tin again over the nonstick material and coat with either flour or (as I do) soya bean bran. Put in a large polythene bag and let it rise in a warm place until the mixture has begun to dome at the top of the tin (if you leave it too long you get air spaces in the bread). Note that it will not increase in size during baking. Bake in the tin for 35 minutes (middle shelf) at 200C (400F) then turn it out of the tin and bake it for ten more minutes upside down on the same shelf. Freshly baked, this has a CRUST although this doesn't last long. By the time the loaf has cooled the crust is a bit soft (I have instructions from my lady that I must find out how to part bake rolls with this mix so she take a couple from the freezer every morning and have crisp, hot rolls for breakfast again). The consistency of this loaf is genuinely like a heavy *real* bread. I'm a non-coeliac and can verify that. Once you get rolling, this is not a particularly difficult bread to make, you just have to get everything together first. I weigh into a bowl on electronic scales, zeroing between weighings, which is quick and very easy. My thanks to John Cheshire whose "Wholemeal GF Brown Bread with Hemp Seed" recipe is the start point for this (hopefully less contentious) one. Also many thanks to Di in BC who very kindly sent me Guar gum from Canada. The good news is that it is now available in small packs in the UK from health food shops. You may be able to use this mix in a bread machine. John's loaf was designed for his bread machine, and my quantities aren't too different. --------------------------------------------------------------------- From: Sylvia Smolorz (sylvias@MSC.CORNELL.EDU) Subject: Corn muffins Here's my contribution to a better life for celiacs. This corn muffin recipe uses Masa Harian, which is very finely ground corn flour, dehydrated and treated with lime. It can be found in the Latin sections of grocery stores. I have tried several other kinds of corn flour and corn meal, but I never like the results. This recipe is fairly forgiving, but there is one very important thing: before spooning the batter into muffin tins, let it stand for about 5 minutes. This allows the corn flour to absorb some liquid, thickening the batter. 2-3 Tbs margarine 2 large eggs 1 cup sugar 1 tsp vanilla extract or vanilla sugar 1 cup Masa Harina 1/2 cup rice flour 1 tsp baking powder a pinch of salt 1&1/3 cups milk Put margarine, sugar and eggs in a bowl and beat with an electric mixer or an eggbeater until fairly smooth. Small margerine lumps are ok. Stir in vanilla. Add dry ingredients and milk and mix well. Let the batter stand for at least 5 minutes, then spoon into greased muffin tins and bake for about 20 minutes at 350 deg (Fahrenheit) in a preheated oven. Makes about 12 muffins. Enjoy! --------------------------------------------------------------------- From: kathyn (kathyn2@worldnet.att.net) Subject: White Bread Put all of these items in the bread maker first: 1 and 1/2 cups warm water 3 eggs (I mixed them up first) 1 tsp vinegar 1/4 cup vegetable oil (I used 1/8 cup corn oil and 1/8cup butter) Then on top of that: 2 cups rice flour 1/2 cup potato starch 1/3 cup tapioca flour 1/4 cup cornstarch 2/3 cup dried milk powder 1 packet red star yeast 1 and 1/2 tsp salt 3 TBS sugar 1 Xantham gum This batter is very thin, not at all like bread dough. As the bread maker was stirring it and kneading (?) it I made sure it was well mixed and looked in on that part. After it mixed and kneaded, I only let it rise once and then baked it as for a 2lb loaf. The sides came out nice and brown and crisp (I don't know how long that will last!) but the top was quite light. I think next time I may but it in a regular oven. The loaf was very tall and the bread quite light in texture. Enjoy! Kathy --------------------------------------------------------------------- From: IBM Aptiva Customer (jgmiller@servtech.com) Subject: Bread 1 1/4 cups White Rice Flour 2/3 cup Potato Starch Flour 1/3 cup Tapioca Flour 1/4 cup soy flour 2/3 cup nonfat noninstant dry milk powder 1 tsp salt 2 tab sugar 4 tsp yeast 4 tsp Guar or Xanthan Gum 1 tsp vinegar 3 egg whites 1 egg 1/4 cup shortening 1 1/2 cup apple juice (gerber) 1 tab liquid lecithin Makes 1 regular and 1 small loaf. Bake 350 for about 30 minutes or till browned. The dough is a bit stiffer than most gf bread doughs so I put everything in my breadmachine on manual cycle. It raises the best I have seen yet..Here are my thoughts on why it works better... 1) the soy flour adds tast. If you can't eat soy flour find another see or nut flour to add in it's place. 2) I remember in all my baking classes that sugar is an essential part of making yeast work. After many trials I found 2 tab to be a good amount. 3) I didn't like the tast of eggs in my first loaves that followed Betty Haggemans recipes, so I started using egg whites which make a solid but spongie bread so I made one of my whites a whole egg. 4) the vinegar and lecithen are all suggested dough enhancers. I noticed a difference with the lecithen my so why not add both. There you go..I hope it turnes out as good for me. PLEASE let me know how you did and if there are any questions I will try to answer. I have been working on this for a couple of years now trying different possiable combinations. (I have a lot of bread crumbs). ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. |
| Return to the Celiac WWW page. |

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

From: Patricia Onstott (p-onstott@tamu.edu) Subject: The Ultimate Salad Dressing 1 ts Dry mustard 1/2 ts Salt 1/4 ts Pepper 1/2 ts Sugar 1 ts Dried Oregano 2 tb Parsley 2 tb Minced onions 1 tb Minced Garlic cloves 4 ts White wine vinegar 1/2 c Light Oil In small bowl, whisk together all ingredients except oil. Whisk mixture = while slowly drizzling in oil. Let stand for 30 minutes to blend = flavours. Whisk again before using. Dressing can also be made in food = processor (use pulse). Yield: 2 servings --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Italian Dressing (this is the one I use the most) 1/2 c. corn oil 1/2 c. apple cider vinegar 1 T. sugar 1/2 to 1 t. paprika Dash ground red pepper I bought a Sip & Serve jar (a plastic cup with a red screw-on lid with a = flip up sip straw from Walmart) and removed the straw inside the cup. = This is what I keep the Italian Dressing in and when ready to use (I take = it with me to restaurants), just shake, open the flip-up straw and douse = your salad. =20 --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: GF 1,000 Island (one of my favorites) Using the homemade mayonnaise, just add a little GF ketchup. Keep in an = old salad dressing bottle and when ready to make a salad, pour some in a = bowl and add chopped, boiled egg and GF bacon bits. Delicious=21 --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Orange Poppyseed Dressing (haven*t tried this one yet) 2/3 c Safflower or corn oil 1/4 c Lime juice 2 T Orange juice 2 T Orange rind; grated 2 T Honey 2 T Onion; minced 1 T Poppy seeds 1 x Salt & pepper to taste Serve on a salad of Boston lettuce with melon and chopped prosciutto. Slightly toast the poppy seeds (method below). Place all ingredients in a screw-top jar. Shake vigorously. Chill until serving. This dressing = complements any green salad, but the addition of some small chunks of = cantelope, honeydew, or star fruit to your greens will enhance the = orange-honey flavor of the dressing. Or try it over slices of cold roast = pork with nectarine wedges on watercress. Poppy Seeds: Did you know that = it takes almost a million seeds to make a pound? These tiny bluish-black = gems come from the opium poppy plant. But even if you eat a million, you = won=27t experience any narcotic effect. Connoisseurs say those imported = from Holland taste best. For even better flavor, seeds should be slightly = toasted in a 350 degree oven for about 5 min. Yield: 8 servings --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Crunchy Bacon Coleslaw 3/4 c GF mayonnaise 1 c Cabbage, red, shredded 1 tb Sugar 1/2 c Peanuts, chopped 4 c Cabbage, green, shredded 4 Bacon, crisply cooked, crumb Mix dressing and sugar in large bowl. Add remaining ingredients; mix = lightly. Refrigerate. Yield: 8 servings --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Avocado Salad Dressing 1 medium avocado 1/2 c. orange juice 1 T. lemon juice 1/2 t. salt Mash avocado in food processor and add remaining ingredients. =20 Makes 1 cup. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: French Dressing 2/3 c. salad oil 1/16 t. black pepper 1/3 c. cider vinegar 1 t. paprika 3/4 t. salt 1/2 t. onion salt 4 t. sugar 1/16 t. dry mustard Mix well and store in refrigerator. Makes 1 cup. --------------------------------------------------------------------- From: Nancy Newlin (Nancy_Newlin@BAYNETWORKS.COM) Subject: Xanthan gum in salad dressing I got quite a few responses to my question about how to use Xanthan gum in homemade salad dressings. Several replies were about "technique," a few were about ingredients, and a few gave additional recipes. I think that what I need to do is take more TIME to put the dressing together to make the ingredients blend more, and make larger quantities so that I get a better result and don't have to prepare it so often. Because of my rotation diet, I make four flavors (still experimenting with seasoning): balsamic vinegar and olive oil, apple cider vinegar and safflower oil, raspberry vinegar and canola oil, and rice vinegar with regular and toasted sesame seed oil. Thanks to all who replied, Nancy ------------------------------------------ TECHNIQUE - Patricia said: When I use xanthan gum in salad dressing if first mix all the dry ingredients together (including xanthan gum). Then I add a small amount of water to make a paste. Then I pour the paste into the bottle with the vinegar and oil. Seems to work quite well. I make quite a bit of dressing at a time... probably about 3 cups (2 cups olive oil, 1 cup apple cider vinegar.) I probably use about 1/2 tsp xanthan gum along with the other things, such as brown sugar, mustard powder, powdered garlic, black pepper, sometimes oregano and basil... - Jane advised: I make vinaigrettes all the time but I mix my flavoring ingredients in the bowl first, then add the oil and then the vinegar. This seems to cause the dressing to emulsify a bit better (end result is a bit creamier). If you can have any sort of salt, pepper or herbs then put them in first (I mash a clove of garlic with the salt first then add other flavorings), otherwise you might want to try the xanthan gum again but put that in first, adding the liquid to it. Hope this helps. - Lynelle suggests shaking very well - Sandra suggests: Try placing the vinegar used in a small bowl, add a pinch or two of mustard (either powder or gf ready made mustard will work.) Using a wire wisk, or place all in a blender, or use a stalk blender, S L O W L Y add in the amount of oil needed. By adding the oil very slowly while whisking (or whatever way you choose) will allow the dressing to emulsify and become thick. Add salt, pepper and chopped herbs to your taste. Works everytime! - Mary said: A few drops of water or lemon juice help vinegar and oil to emulsify. Also basalmic vinegar makes a thicker emulsion than regular red wine vinegar. Another idea: begin with a bit of powdered French's mustard, whisk a bit of lemon juice into it and let it sit for five minutes or so so the mustard can ripen. Then whisk quickly as you pour in a thin stream of oil and finish with vinegar to taste, whisking all the while. You can do more or less the same thing by putting the ingredients into a jar and shaking vigorously. For best results, let the mustard and lemon juice combine a bit before you add the other stuff. I like Dijon mustard and osmetimes begin with that, but you have to be careful with it because it will break up into droplets if you add oil too quickly, or use too much in proportion to the mustard. INGREDIENTS - Lyle suggested: 1. Try using balsamic vinegar - it's more expensive but it makes a great dressing with a lovely "creamy" texture if you whisk it well when you make it. A hand whisk is fine. 2. In a blender add a small onion (diced fine) to your usual ingredients. That works too and it tastes great. - Kathryn said: Try mixing in a little prepared mustard. It's a traditional ingredient in Vinaigrete and for some reason helps emulsify the oil. You can find some made with cider vinegar at the health food store, or make your own from mustard seeds. - Mike said: Try using olive oil in your oil and vinegar dressing and refrigerate to thicken. Works for me. - Nancy suggested: I don't know about salad dressing, but in a book for gf cooking I saw (and tried) substituting pectin (like for canning) for xanthum gum and guar guam. It may work for the dressing- and you could try a small amount. I'd use the same amount as you would the other two. - Karen said: We have had good success using grape seed oil (as little as a teaspoon to replace a portion of whatever other oil you like to use) in our salad dressing recipes. It seems to emulsify the whole recipe. Also, grape seed oil is one of the healthier oils you can use (like peanut & olive oil). RECIPES - From Stephanie Italian dressing is usually cooked. Here is a recipe you might like, it makes about 3 cups. I got it from Eating Well cookbook, so it's lowfat (or fat free). 2 Tbsp. cornstarch 8 Tbsp white wine vinegar 1/4 red bell pepper, minced 2 shallots, minced 2 cloves garlic, minced 2 Tbsp Dijon mustard 1 Tbsp honey 1 tsp salt 1/2 tsp minced Italian parsley 1/2 tsp paprika 1/8 tsp pepper In a small bowl, whisk cornstarch in 1/4 cup water to dissolve . In saucepan, bring 1 3/4 cup water to boil. Add cornstarch mix and whisk until thickened and clear. Let cool. Stir in remaining ingredients. Keep in the refrigerator for several days. - From Kathy 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 minced garlic clove, 1 teaspoon salt, 1 teaspoon pepper and 1/4 teaspoon sugar ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. | | Return to the Celiac WWW page. |

Entries~Entries~Entries~Entries~Entries~

From: Patricia Onstott (p-onstott@tamu.edu) Subject: Chicken a la King 1 5-lb. chicken 1 T. salt 4 level T. GF flour 2 chopped pimientos or red peppers 1 qt. chicken broth 1 lg. can mushrooms 1 chopped green pepper Cut chicken into pieces, add 3 qts. water and cook until tender. Cool, remove meat from bones and cut into small pieces. Dissolve the flour and salt in a little cold broth and add to the remainder of the broth which has been heated. Cook until slightly thickened, stirring to keep free from lumps; Add mushrooms, pepper, pimiento and chicken. heat to boiling and fill jars to 1* from the top. Put on lids, frimly tight. Yield: 5 pints. Process pints 75 minutes; quarts 90 min.; 10 lbs. pressure. --------------------------------------------------------------------- From: Richard Ragan (Richard.Ragan@cdc.com) Subject: GF Meat Lasagna I just bought Betty Hagmans third recipe book and I would like to know if anyone has tried and proven any of these recipes, in particular the cakes. So far we have only tried Tony's Terrific Pasta Mix on page 259. Pasta made that way plus the following recipe comes out quite nicely. 1 batch of Pizza ExpressGF Lasagna noodles (Page 259 of Hagman III) 1 lb ground beef 32 oz GF Spaghetti Sauce 8 oz ricotta 4oz mozzarella Parmesan Prepare 1 batch of lasagna noodles to make 15-18 13 approx. strips of lasagna noodles Brown beef until it is crumbled If ricotta is thick, dilute it with water until it is spreadable Lightly oil 10x13 baking/lasagna tray (about 3 inches deep). Spread 2 spoonfuls of Spaghetti sauce on bottom of tray Dilute spaghetti sauce with ~ 1/2 cup of water Layer: 5-6 lasagna noodles (yes, still raw!) 1/2 of the beef 1/3 diluted spaghetti sauce 1/2 ricotta 5-6 lasagna noodles 1/2 of the beef 1/3 diluted spaghetti sauce 1/2 ricotta 5-6 (or remainder) of the noodles remainder of Spaghetti sauce mozzarella parmesan Cover with Aluminum-foil. Bake at 375 Degrees for 1 hour removing the cover half way through. Wait for 10 minutes before serving. --------------------------------------------------------------------- From: Lady Ariel (ariel@VISI.COM) Subject: Pat's Thin Yeast Pizza Crust Adapted from The Gluten Free Gourmet Mix in a bowl: 1 1/2 t yeast 1/2 c warm water 1 t sugar Let sit for about 5 minutes or until it bubbles a little. Add: 2/3 c white rice flour 1/3 c potato starch flour 1 T potato flakes (instant mashed potato flakes) 1 1/2 t olive oil 1 t salt and up to 1/2 c additional water, until right consistency You are trying to make it the consistency of pancake batter, so it will pour but is not too runny. It should easily slide back and forth on the pan so you can coat the entire pan with a thin layer. Pour batter into a non stick pan (I use a 11 x 15 inch teflon coated pan). Shake the pan from side to side to get the batter to cover the entire pan. This may take a minute or so to accomplish. It should make a thin layer on the pan. Bake this crust at 425 for 10 minutes or until just turning golden brown. Remove from oven and top with sauce and cheese. Return to oven and bake for 10 to 15 minutes longer or until cheese melts and cooks. This pizza takes a little practice at first, but becomes very easy and is really great!! Let me know if you like it. It is basically the same recipe as on page 160 of Bette Hagmans original book, except I have exchanged olive oil for shortening and I prebake the crust before topping it. --------------------------------------------------------------------- From: Mara Levin (Maralevin@AOL.COM) Subject: Easy Delicious Nutritious Lunch Gluten, yeast & dairy free; low mold; no added sugar Put about an inch of brown (or white) cooked rice in the bottom of an oven or microwave safe bowl with a leakproof lid (for carrying to work). Flake 1/2 can of gf salmon or tuna over the rice. Cover with a slice or two of Tofurella (soy cheese substitute) or other imitation gf cheese. Spoon over the top 2 or 3 tablespoons of Joyva Sesame Tahini dressing. (The recipe is on the side of the Joyva can; it calls for tahini-- which is a paste of sesame seeds, water, lemon, and crushed garlic.) At lunch time, heat in microwave or oven until warm and the Tofurella is melted. I mix up the Joyva dressing about once a week and keep it in the 'fridge. It is very flavorful and great on salad and many other dishes. If I don't have time to make a salad in the morning to take to work for my lunch, the above is very fast. It's also very filling. Would anyone else like to share some good and easy take-to-work lunch ideas? I'm always interested in gf, dairy free, low mold, no yeast, added sugar free, and nutritious. Natural estrogen, like from flax seeds and soybeans, is a big plus. Fat is fine if it's the heathy kinds (olive oil, flax oil, a little sesame oil, nuts). --------------------------------------------------------------------- From: Mara Levin (Maralevin@AOL.COM) Subject: Easy Delicious Nutritious Lunch II (Rice Balls) A macrobiotic-inspired lunch I really enjoy is rice balls. Just press brown rice into a ball in your hand. Then use your thumb to make a "well" in the middle of the ball. Just about anything can be put in there: fresh/cooked veggies (I like steamed fresh spinach marinated in tahini or peanut sauce), pickles, meats (savory stuff like smoked fish, curried chicken are good), other seasoned meat substitutes (I like BBQ tempeh), umeboshi plums, and compote/chutneys (spiced, baked fruit/nut combos). Then cover the well with more rice and press in your hands to close the hole. --------------------------------------------------------------------- From: Kirsten Klinghammer (kklingh@TWEETY.SNA.COM) Subject: Nature's Highlight's Pizza Crust I have found a wonderful frozen Pizza Crust that appears to be GF (no reactions from this ultra-sensitive celiac). It is "_Nature's Highlight's_ Brown Rice PIZZA CRUST". Ingredients: whole grain brown rice, potato, whole sesame seeds. Simple enough. I have gotten the best results through trial and error by observing the following ritual when I cook these: 1) Do NOT take the crust out of the freezer until the oven is HOT and READY. (Mfg states this also). 2) Do NOT use a pan under the crust. Put it directly on your oven rack or on another open rack (I use a wire cooling rack turned upside down). 3) Cook the crust by itself for 3-5 minutes before adding toppings. Then take out, top and put it back in to finish cooking. I really like this pizza crust too. I'd like to share my variation on preparation, though. I use a pizza stone (a large baking tile) that I place in the oven before I turn it on. After the oven and the pizza stone are good and hot, I put the frozen crust on that. I bake the crust for about five minutes, then I take it out of the oven still on the baking stone. I then flip the crust, put toppings on the pizza, and return it to the oven. I find that flipping the crust when using the baking stone keeps it more evenly crisp (not gummy). As a last suggestion, when I put green peppers, onions, or fresh tomatoes on my pizza, I put them on the pizza with the sauce, but I don't add the cheese immediately. The pizza goes into the oven for about 4 minutes (just until the veggies begin to soften), at which point the cheese goes on and the pizza goes back into the oven for the last few minutes. Mmmm... Also, a quasi-pizza variation that I like: instead of using pizza sauce, use pesto and top with mushrooms and a moderate sprinkling of asiago cheese (my favorite) or another cheese of your choice. As RJ suggested, putting the pizza crust on the rack works well. However, if you like to put lots of cheese onto the pizza like I usually do, the pizza stone is easier to clean than the oven is ;-) The pizza stone is also easier to pick up, but it is one more thing to clean when you're done :-( The info to contact the manufacturer stated on the box: Nature's Highlights, Inc. PO Box 3526 Chico, CA 95927 1-800-313-6454 --------------------------------------------------------------------- From: Chris Silker (silk@MEANS.NET) Subject: Summary: Pizza crust recipes 1 cup brown rice flour 2 cups white rice flour 6 tsp. Xanthan gum 1/4 cup plus 2 tsp. sugar 1 1/2 tsp. salt 1 1/3 cups non-fat milk powder 1 package dry yeast 2 large eggs, beaten 1 3/4 cups warm water 1/4 cup melted butter or margarine Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky! Grease and flour two pizza pans. Divide the dough in half and roll out on pizza pans. Make sure to use lots of GF flour on your hands and on the dough as you roll it. (I actually just use my hands, not a rolling pin). Bake at 350 degrees for about 15-20 min. or until browned. Take out and put on indredients. Bake again until cheese bubbly. This looks and tastes just like regular pizza and freezes well in individual pieces. Good luck! - - - - - - - - - - - - Check the various recipes in the Hagman books. i have used them and they work. If you need more info let me know. Also you can buy ready made pizza shells by mail from Ener-G foods in Seattle. - - - - - - - - - - - - I just read your post and thought I might be able to help you out a little. Pizza Crust: Have you tried any out of Bette Hagman's "The Gluten Free Gourmet"? I've tried 2 of them. The first which uses yeast but doesn't rise too much is pretty good. It tastes a lot like lasagne I think. The second which is supposed to be (and is) fast and easy I don't like as well. It tastes too much like corn bread. My husband likes it. - - - - - - - - - - - - Trying different recipes, I have found Bette Hagman's Rice Dream Bread to be a good starter for pizza crust. BUT I do NOT put eggs in it and I omit the sugar, except a teaspoon for starting the yeast... If you are concerned about rice dream (which uses barley enzyme in the process of making it), replace it with water and a little milk. Instead of oil, you can use butter (and vice-versa). HINT: prebake the crust before you use it and slightly brush it with olive oil (watch for popeye) - - - - - - - - - - - - This is not made in a bread maker, but it is a delicious and really easy pizza recipe. Once you are familiar with it, it will take only 5 minutes of preparation to make a pizza and it will be ready to eat in only 25 minutes! The key is in prebaking the crust before putting the toppings on it. Pat's Thin Yeast Pizza Crust Adapted from The Gluten Free Gourmet Mix in a bowl: 1 1/2 t yeast 1/2 c warm water 1 t sugar Let sit for about 5 minutes or until it bubbles a little. Add: 2/3 c white rice flour 1/3 c potato starch flour 1 T potato flakes (instant mashed potato flakes) 1 1/2 t olive oil 1 t salt and up to 1/2 c additional water, until right consistency You are trying to make it the consistency of pancake batter, so it will pour but is not too runny. It should easily slide back and forth on the pan so you can coat the entire pan with a thin layer. Pour batter into a non stick pan (I use a 11 x 15 inch teflon coated pan). Shake the pan from side to side to get the batter to cover the entire pan. This may take a minute or so to accomplish. It should make a thin layer on the pan. Bake this crust at 425 for 10 minutes or until just turning golden brown. Remove from oven and top with sauce and cheese. Return to oven and bake for 10 to 15 minutes longer or until cheese melts and cooks. This pizza takes a little practice at first, but becomes very easy and is really great!! Let me know if you like it. It is basically the same recipe as on page 160 of Bette Hagmans original book, except I have exchanged olive oil for shortening and I prebake the crust before topping it. - - - - - - - - - - - - Hi Chris, I saw your message on the celiac list and I do have a great recipe for pizza everyone loves it even the ones that can have wheat. My husband says the crust is better than the ones you buy in a pizza place....Go to an oriental store and buy 3 #'s of rice flour and 1# of tapioca flour mix together real well for your gulten free flour, the good part is that you only have $4.00 in total cost itis better than the GF free flour from enger. foods. Now for the recipe. 1 cup of GF flour 1 egg, beaten 1/4 to 1/2 teasp salt 1/4 to 1/3 cup milk 1teasp olive oil 1-1/2 teasp. xantham gum GF cooking spray(such as pam) Mix all ingd. well. Pat out the dough in a greased 10 inch pizza pan.Bake for 10 mins. at 500 degrees Remove from oven and top with pizza sauce and other toppings you want. Put it back in oven for 7 to 10 mins. or until cheese melts. I have a kitchen aid 350 watt mixer that I mixed it with and I rolled it out with a rice flour covered cloth to fit the pizza pan. Don't put all of the milk in at once, it may not need it all. I put turkey sausage(fried first),mushrooms, ripe olives ,GFpizza sauce and cheese. Ragu pizza sauce is GF. - - - - - - - - - - - - Here is the absolute best pizza crust recipe in the world. You don't need a bread machine, only a mixer. It is from the book "Against the Grain" by Jax Peters Lowell. Yeast-Rising Thick Pizza Crust makes two 12 1/2 inch pizzas Serves 8 to 12 This crust freezes well. Remove in order to honor a copyright - - - - - - - - - - - - Yummy Gluten-free Pizza 1 cup white rice flour 1/3 cup milk powder 1 cup tapioca flour 2 tbsp shortening 1/2 tsp salt 2 egg whites 1 1/2 tsp sugar 3/4 cup water 2 tsp xanthan gum 1 tbsp yeast Put all ingredients in bread machine (except yeast...put in dispenser if you have one or place it away from activating ingredients). Set machine on dough cycle. You may have to mix during first kneading to ensure that all flour is mixed in and not clumping in the corners of the bread pan. Once cycle is complete dump the dough onto an ungeased pizza pan (non-stick works well) and spread with a spoon or spatula until even (be prepared! it's like spreading a sticky pudding, but trust...it turns out great). Top with sauce and cheese and other preferred toppings then bake in preheated oven (400 degrees) for 20-22 minutes. I also find that prebaking it for 15 minutes and then putting the topping on makes an even better finished product. --------------------------------------------------------------------- From: Wielandbj@AOL.COM Subject: Meatzza Here is a recipe for a pizza like dish that one of my co-workers gave me. He was tickled that they happened to use a regular recipe that can easily be made gluten free. I made it last night and it was really good. 1 pound ground pork 1 cup instant potatoes 1/4 teaspoon leaf oregano 1 teaspoon salt (optional) 1/8 teaspoon pepper 1/4 cup chopped onion 1/3 cup milk 1 egg, slightly beaten 6 ounce can tomato paste 1/3 cup sliced olives (whatever kind you like) 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Combine ground pork, potato flakes, 1/4 t. oregano, salt, pepper, onion, milk, and egg. Press lightly into 9-inch pie pan, Combine tomato paste with garlic powder and 1/2 t. oregano; spread over meat misture. Top with mushrooms and olives. Sprinkle with shredded cheese. Bake at 350 for 30 to 40 minutes. ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. | |Return to the Celiac WWW page. |

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

From: Patricia Onstott (p-onstott@tamu.edu) Subject: Chili 1 c. chopped onion 6 T. chili powder 2 T. salt 1/4 t. pepper 1 dried red pepper (opt.) 1 pint canned tomatoes 2 lbs. pinto beans 7-1/2 c. boiling water Wash beans. Cover with cold water & soak overnight. Drain off water.. Combine all ingredients and boil 5 minutes. Pack hot into jars wo 2* from the top. Fill liquid to 1/2* from top. Add lids, frimly tight. Yield: 8 pints. Process: pints 60 min.; qts. 60 min.; 10 lbs. pressure. (Do not can meat with the beans.) --------------------------------------------------------------------- From: Sylvia Smolorz (sylvias@MSC.CORNELL.EDU) Subject: Potato balls/ dumplings I promised Deanna to get my mom's recipe for potato balls a while ago, but I'm unable to reach her by email. Anyway, maybe other people would be interested, too. These are original recipes, no substitutions. So here are my mom's recipes for "Kloesse". She's been making them for ~40 years so it's one of those "add until is feels right" recipes. It might take some trying out. She said she gave it to several people, and they had initial problems, but after the third try or so they came back and said the potato balls turned out great. Gummikloesse: 1 kg potatoes (the starchy kind) 1 egg ~ 4 Ts potato starch ~ 1/2 ts salt Peel and cook potatoes, mash. (Don't let them cool, use them warm.) Add egg, salt, and as much potato starch as is necessary to make a smooth, not sticky dough. Make potato balls and cook them for about 10 min in simmering water. (They can fall to pieces in too rapidly boiling water). Raw potato balls: 1 1 kg potatoes (the starchy kind) ~ 4 Ts potato starch ~ 1/2 ts salt Peel all potatoes, cook about 2/3 of them, mash. Finally grind the remaining potatoes, add them together with the liquid produced during grinding to the warm boiled potatoes. Add salt and the necessary amount of starch. Make flattened potato balls and cook them in simmering water for 15-20 min. Depending on the potatoes, these might not look too appetizing. They can be grey-greenish, especially after they get cold, but don't let that put you off. The leftovers are stil great cut to pieces and reheated in a frying pan, with onions and eggs if you like. 1 kg = 1000 g = about two pounds Ts = tablespoon ts = teaspoon Enjoy! ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. |
| Return to the Celiac WWW page. |

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

From: Daver (dfi7@EROLS.COM) Subject: THELMA's CHEESE CAKE 1/2 to 1 cup of crushed pecans or almonds. (I used pecans, Blue Diamond Almonds or Planters pecans) Butter a 10" spring-form pan with butter/margarine (Land O'Lakes is GF) and sprinkle sides and bottom of pan with the nuts. Set aside. 3 (8 oz. pkgs. of Philadelphia Brand Cream cheese or other GF cream cheese) 1 pint of sour cream (Penn Maid is GF, along with Kemps or Land O'Lakes) 1 cup of sugar 1 teaspoon of almond extract (Dietary Specialties or Frontier's non-alcohol extract) 3 large eggs, beaten Cream cheese and sugar together, beat well. Add other ingredients, beat well. Pour in pan that has been buttered and sprinkled with nuts. Bake at 250 degrees (this is correct, a slow oven temperture) for 1 hour and 20 minutes. Turn off oven and leave in oven for 1 hour and 20 minutes more. Remove and put on rack and loosen rim, leave set for 10 minutes, then run flat knife around rim and remove rim and let cool. Serve with pie filling on top or leave plain. (You can use Comstock (or Lucky Leaf) cherry or blueberry pie fillings. These are GF, modified food starch is cornstarch). My friends were very impressed. Of course, the first question they ask before they eat anything I make, is "What's in it?" As a celiac their are many normal recipes that non-celiacs can eat without "poisoning them". P.S. I also found out that according to the CSA Greater Chicago Area Chapter reports that Hellman's (in some areas called Best Foods) has new GF Salad Dressings. One Step Cole Slaw, One Step Potato Salad, and One STep Tuna Salad Dressings. All are GF. So start whipping up those salads for the rest of the summer. --------------------------------------------------------------------- From: Wielandbj@AOL.COM Subject: Cool Lime Pie Here is a favorite family recipe for a great summer pie. I only had to modify the crust after going gf. Make a chocolate crumb crust. 1 cup GF crumbs 2 tbl sugar 1/4 cup cocoa 1/4 cup melted butter or margarine Mix ingredients. Press along bottom and sides of a greased pie plate. Bake in oven a few minutes at 400 d. Let cool. Filling: 8 oz gf cream cheese at room temp (can use low-fat) 1/3 cup sugar 3 oz pkg lime gelatin 2 tbl key lime juice (optional, makes pie a little tart tasting) 1/4 cup boiling water 8 oz cool whip (can use low-fat) chocolate shavings or sprinkles Mix together cream cheese and sugar. Dissolve lime jello in 1/4 cup boiling water. Add 2 tbl key lime juice if desired. Add to cream cheese mixture. Mix well. Mix in 8 oz of cool whip. Pour into cooled pie shell. Top with chocolate shavings or sprinkles. Refrigerate a few hours. --------------------------------------------------------------------- From: Larry Falvo (lfalvo@ilos.net) Subject: Frozen Peach Cheese Cake 1/3 cup melted butter 2 (250 g each) cream cheese 1 1/4 cup GF sweet crumbs 1 can sweetened condensed milk 1/4 cup sugar 2 Tbsp lemon juice 3 cups pared fresh peach halves 1 to 2 tsp almond flavoring or 1 can (28 oz) canned peach halves 1 lge cool whip (thawed) Combine butter, crumbs and sugar. Press in bottom of 9 inch spring form pan. Blend peaches till smooth, set aside. In large mixing bowl beat cream cheese till fluffy. Gradually add sweetend condensed milk till smooth. Stir in lemon, almond and peach puree. Fold in whipped topping and pour over crust. Garnish however you wish. Freeze over night. Remove from freezer 5 to 10 minutes before serving. Makes 10 to 12 servings. Store leftovers in freezer. Tips: I made this with crushed GF corn pops for the crumbs. They liked it! I imagine you could replace the peaches with a number of your favorite fruits. Enjoy! --------------------------------------------------------------------- From: Larry Falvo (lfalvo@ilos.net) Subject: Drumstick Cake Base: 1 2/3 cups GF sweet crumbs 2/3 cup unsalted chopped peanuts (can be replaced with any type of nuts) 1/3 cup butter melted with 3 Tbsp peanut butter Reserve one cup of base for topping press the rest into a 9x12 pan Filling: 250 gr cream cheese 4 eggs 1/2 cup sugar 1 carton cool whip (large) 1/2 cup peanut butter 1/2 cup hot fudge sundae sauce 2 tsp vanilla Mix the cream cheese, sugar, peanut butter and vanilla in a bowl at high speed. Add eggs one at a time beating continuously. Fold in cool whip. Pour this over base. Drizzle hot fudge or chocolate sauce on top and swirl with a knife for a marble effect. Sprinkle remaining crumbs on top then freeze over night. This is an ice cream cake to be eaten frozen. Tips: The next day unthaw slightly and cut into squares. I remove them from the pan and place in a air tight container. Return to freezer and enjoy one piece at a time. Note: I love the convenience of frozen cakes. My children choose them for birthday cakes and I get to make them well in advance. Enjoy! --------------------------------------------------------------------- From: Lorry Falvo (lfalvo@ilos.net) Subject: Frozen Mocha Cheese Cake As promised #3 of 4. Please adapt to your personal diet. Crust: 1 1/2 cups chocolate crumbs (maybe GF crumbs with cocoa?) 2 T sugar 1/3 cup melted butter Filling: 2 pkgs (250 gms) cream cheese 1 can sweetened condensed milk 2/3 cup chocolate syrup 1 T instant coffee 1 t hot water 1 cup whipping cream (whipped)(small container) Combine crumbs, sugar and butter well. Press into and up sides (just a little)of a 9" spring form pan. Chill. Beat cream cheese till smooth. Gradually beat in condensed milk and chocolate syrup. Dissolve coffee in water and add to cheese mixture. Mix well. Fold in whip cream. Pour over crust. Freeze over night. You may garnish by laying a doily over and sprinkle with cocoa or shaved chocolate. Serve frozen. Tip: This is a chocolate lovers delight, very rich. Cut your pieces small. I garnish with sliced strawberries. Enjoy --------------------------------------------------------------------- From: Lorry Falvo (lfalvo@ilos.net) Subject: Death by Chocolate As promised #4 of 4. Please adapt to suit your personal diet. Also note this is not a frozen desert as the others were. It needs only refrigeration. 1 chocolate cake or loaf, cut into cubes. 2 pkgs chocolate mousse mix (I use a lge pudding mix) 2 chocolate bars, chopped (I use 4)(skor, crispy crunch or any favorite) 1 lge tub cool whip Make mousse according to directions on pkg. Layer in the order of the diagram below, repeating at least twice. Make sure cool whip is on top. Sprinkle with a few crumbs or shaved chocolate for decoration. Use a large bowl. cool whip --------- choc bar --------- Repeat at least twice choc mousse --------- choc cake This is best made 1 or 2 days ahead of time. Can be doubled. Tip: I find this quite large so I sometimes cut it in half. I make a chocolate cake ahead of time and keep it in the freezer for a quick and easy desert. Enjoy! --------------------------------------------------------------------- From: Larry Falvo (lfalvo@ilos.net) Subject: Crumb Crust Well I have recieved a lot of suggestions for my crumb crust problem. I can't wait to try them all. Many people suggested Health Valley, Rice Bran Crackers, Cocoa Blasts. Corn Pops, I tried them and found them sweet but everyone loved them. Welpan, Custard Cream vanilla flavored cookies. Ground nuts with butter or corn syrup. Add cocoa to Rice crispy cereal. Kinnikinnick Foods has GF graham wafer crumbs. GF Foods on San Francisco CA sells large bags of cookie crumbs. Save baking bars, cookies, and pumpernickle bread for crumbs. Dry crumbs from cakes, cookies and all baking mistakes in oven then crush. Betty Hagman has crumb crust recipes in her new cook book. GF Anytime-Special Edition cook book available from Canadian Celiac Association has a recipe for Honey Rice Crackers. BEST crust she ever tasted. Crushed pecans and almonds, some sugar and an egg. Bake 10 min. Shredded cocoanut browned on a cookie sheet. Drizzle with melted butter and place in pan. --------------------------------------------------------------------- From: KSPEACE@AOL.COM Subject: Sugar Cookies-Lemon Cookies Most of the credit for this one goes to my friend, Teri Kerr. I've modified it slightly. This recipe is really good with Lemon Extract (most Natural Foods stores carry Frontier Naturals - alcohol free extracts in the spice section.) Although my allergic kid reacts to citrus fruits, this extract has not presented a problem for him. In addition, he does not usually tolerate eggs, but the small amount in this recipe (1 egg in about 50 cookies) has been ok for him. It doesn't work well with Egg Replacer, but using just the egg white might be all right. Preheat oven to 350. In a large bowl, combine: 1 1/2 t. xanthan gum 1/2 t. cream of tartar 1/2 t. baking soda (not powder) 1/4 t. salt In a smaller bowl, beat 1 egg 1/2 cup sugar 1/2 cup canola oil (or margarine, if tolerated) 1 t. vanilla extract (gf) 1 t. lemon extract (see above - this is optional but tastes great!) Combine the egg mixture and the dry mixture. Add a small amount of water if necessary - the consistency should be that of a wet cookie dough, but not so sticky that it can't be handled. Using a cookie scoop (mine was worth the investment, by the way) drop 1" balls of dough onto an ungreased cookie sheet. Then flatten the balls by whacking gently with a spatula. They won't spread too much, so flattening a bit is wise. Sprinkle with sugar, press again gently with the spatula to embed the sugar, than bake for 15 minutes or until lightly golden brown. Makes about 50 cookies - these keep well in an airtight container. --------------------------------------------------------------------- From: Jan Ryan (CHEEKYR@AOL.COM) Subject: Angel Food Cake summary Thank you all for the many great recipes that I received ! Many of the suggestions were duplicates or substitutes, so if I don't mention you personally please don't take offense ! I really appreciate everyone's effort. Several people wrote to tell me of the Angel Food recipes in Betty Hagman's books, "The Gluten-Free Gormet" (pg. 78), and "More From the Gluten-Free Gormet" (pg. 102). I'm not posting these two since so many people seem to have these books. If you don't have them and would like the recipes, please let me know and I'm post them personally. Several other letters told me of a recipe on the box of "Swan" brand Potato Starch Flour which is carried at Safeway. Here are the four that I thought to be most promising and not overly complicated: 1) "Real" Angel Food cake (Thank you, Beth) 1 cup rice flour 3/4 cup sugar 1 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 Tablespoons corn starch Sift the above together 3 times Beat 1 1/2 cup egg whites (12 eggs). Gradually add additiional 3/4 cup sugar, two tablespoons at a time. Continue beating until stiff peaks form. Add 1 tsp vanilla extract and 1/2 almond extract. Fold in flour & sugar mixture gently until all mixture is used. Bake in angel food pan on bottom rack of oven at 375 degrees for 45 minutes, then at 350 degrees for 15 minutes. (Or a few minutes less, depending on your oven). Turn upside down to cool like you would any other angel food cake. 2) Sponge Cake (Thank you, Jerry & Reni) 8 eggs, separated 1 1/2 cup sifted sugar 1 1/2 tsp. grated lemon or orange rind 3 Tbl. lemon or orange juice 1 full cup potato starch, sifted dash of salt Using electric mixer, beat egg whites until stiff, set aside. Beat the egg yolks for 2 minutes at high speed, add juice, sugar and rind and mix for 2 minutes at med. speed. Gradually add the sifted potato starch and continue mixing at med. speed for 2 more minutes. Fold the beaten egg whites gently but thououghly with the egg yolk mixture. Place in an ungreased 2 piece 10" tube pan and bake at 350 deg. for 55-60 min. or until the cake springs back when firmly touched with fingers. Invert pan and cool thoroughly before removing cake from pan. I use a wine bottle (filled with water for stability) and tip the cake pan over it. It keeps the cake from being squashed. 3) Angel Food Cake (Thank you, Toni and Carolyn) 1 cup + 2 Tbsp. GF flour mix 1 1/2 cups sugar 1/4 tsp. xanthan gum 12 egg whites (room temperature) 1 1/2 tsp. cream of tartar 1 1/2 tsp. vanilla or almond flavoring 1/4 tsp. salt Mix the flour, half of the sugar, and the xanthan gum in a bowl and set aside. Place the 12 egg whites in a separate bowl and beat until frothy. Add the cream of tartar, flavoring, and salt to the egg whites and whip until stiff (but not dry). Slow the mixer's speed and gradually add in the remaining sugar. Stop and scrape the bowl. By hand, fold the flour mixture into the egg white mixture, 1/4 of the flour mixture at a time. Pour the batter into an ungreased 10 inch tube pan. Gently cut through the batter with a knife to break air bubbles. Bake at 350 degrees for 35-40 munutes. Remove from the oven and invert immediately to cool. Keep the inverted cake level while cooling or it will sag to one side of the pan. As the cake cools, it will stiffen and probably pull away from the sides of the pan or fall out. 4) Angel Food Cake, Canadian ingredients (Thank you, Nancy) 1 1/2 cups Sterks Gluten free flour (any gluten free flour should do) 1 1/2 cups white sugar 3 t gluten free baking powder (Mr. Goudas) 1 t salt 1/2 cup oil 7 egg yolks 3/4 cup orange or pineapple juice 1 t vanilla 7 beaten egg whites & 1/2 t cream of tartar Preheat oven to 325 degrees F Sift flour, sugar, baking powder, salt. Make a hollow. Add oil, egg yolks, juice, and vanilla. Mix until smooth. Beat egg whites in a separate bowl until stiff, with cream of tartar. Fold the two mixes together gently. Pour into ungreased tube pan. Bake for 50 minutes. Turn pan upside down while cooling. --------------------------------------------------------------------- From: Reesa Zuber (zuberrk@DESTINY.ESD105.WEDNET.EDU) Subject: Red Velvet Cake 1/4 c. shortening 1 1/2 c sugar 2 eggs 2 t. cocoa --- I use 2 T. (personal preference) 2 oz. red food coloring 1 t. salt 1 t. vanilla 1 1/2 c. buttermilk 2 1/2 white rice flour or 2 1/2 c. Betty Hagmans mix 1 t. baking powder(This is not in the original recipe but I add it to ensure enough volume) 2 t. xanthum gum 1 1/2 t. cider vinegar 1 t. baking soda Cream shortening, sugar and eggs. Add the food coloring. Mix in buttermilk and vanilla. Mix all the dry ingredients. Alternatly add dry ingredients and buttermilk to the creamed mixture. Mix baking soda and vinegar and fold into mixture. Do not beat. Bake in greased/floured pans of your choice. Bake approximately 30 minutes at 350 degrees. Cake is done when it pulls away from the sides of the the pan and springs back to the touch. Frosting: 5 T. corn starch 1 c. milk 1 c granulated sugar 1 c. butter or margarine (I always use margarine) 1 t. vanilla Mix corn starch into milk. Cook until thick, stirring constantly. Let it cool unil cold.(I put the entire pan in the refrigerator) Cream together sugar, butter, and vanilla. Add the cold milk mixture. Beat until it is of spreading consistency. When it is finished it looks like whipped cream. Until that time it will look curdly. I found that this happened very quickly when I used corn starch. Timing had changed. --------------------------------------------------------------------- From: Timothy F Coyle Sr (tjcoyle@JUNO.COM) Subject: DURGIN PARK INDIAN PUDDING.. Ingredients. 1 cup yellow cornmeal, 1/2 cup molasses, 1/4 cup sugar, 1/4 cup butter, 1/4 tsp salt, 1/4 tsp soda, 2 eggs, 6 cups hot milk, Preparation. I love this traditional dessert. I serve it warm with vanilla ice cream. Leftovers seem to go for breakfast the next morning. Mix all of the ingredients with half of the milk, in a saucepan. Stir and bring to a simmer. Stir in the rest of the milk and transfer to a crock pot, or a very slow oven, for 5 to 7 hours. It's actually good for us with the molasses in it. And boy do I miss going to Quincy Market and getting it --------------------------------------------------------------------- From: Reesa Zuber (zuberrk@DESTINY.ESD105.WEDNET.EDU) Subject: Raisin Cookies I love Raisin oatmeal cookies. So today I adapted my favorite. Here is my first try. Next batch I will use rice flakes to see which I like best. I believe that I would also increase the cinnamon. The toasted soy flakes overpower the flavorings. Raisin Cookies (remake of Oatmeal Raisin) 1 c. margarine 1 c. firmly packed brown sugar 1/2 c. granulated sugar 2 eggs 1 t. vanilla 3/4 c. tapioca flour 1 c. brown rice flour 1 t. xanthum gum 1 t. baking soda 1 t. cinnamon 1/2 t. salt (optional) 3 c. toasted soy flakes 1 c. raisins Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, xanthum gum and salt; mix well. Stir in soy flakes and raisins. Drop by rounded tablespoonfuls onto a greased cookie sheet. (I use spray oil) Bake 10 to 12 minutes or until golden brown. Cool one minute on cookie sheet; remove to wire rack. Makes about 4 dozen cookies. Nutrition tip: Substitute 1/2 c. applesauce or apple butter for 1/2 c. (1 stick) margarine. It reduces the total fat in one cookie from 4 grams to 2 grams per cookie. --------------------------------------------------------------------- From: "Marne L. Platt, VMD" (mpvmd@ONYX.INTERACTIVE.NET) Subject: Super choclate cupcakes Combine, over a double boiler: 4 oz bakers unsweetened choclate, 1/2 c milk, 1 c light brown sugar, 1 egg yolk. remove from heat when thickened, and allow to cool. Mix until smooth: 1/2 c room temp butter or margerine and 1 c sugar. Beat in 2 egg yolks, one at a time. Add, alternating wet and dry ingredients: 1 1/2c white rice flour; 1/2 c sweet rice flour; 1/4 c water; 1/2 c milk; 1 tsp vanilla. Mix until smooth. Then add in the chocolate mixture. Beat separately, until fairly stiff but not dry, 2 egg whites. Gently mix into batter. Bake in muffin tins (I lioned with papers and they did fine) at 350F for about 10 minutes (until toothpick comes out clean) and ENJOY!!! You could probably use milk substitutes and even egg substitutes for most of it; just the egg whites might be tricky. Applesauce might reduce the amount of butter needed, too. Good Luck! -MArne in NJ --------------------------------------------------------------------- From: DEBRA R TAYLOR (debrataylor@JUNO.COM) Subject: Chocolate/Butterscotch Bars Just tried this recipe last night, very simple conversion from non-gf recipe. Everyone loved it, including my 2 non-celiac children. 3/4 stick butter 1 1/2 cups graham cracker crumbs - I used Health Valley original rice bran crackers put into blender and ground into crumbs 11/2 cups coconut 6 oz. butterscotch chips 6 oz. chocolate chips 1 can sweetened condensed skim milk 6 oz. crushed/chopped pecans Place butter in bottom of 9x13 pan and place in 350 degree oven to melt. Once melted, add rice bran cracker crumbs, stir well, and press into bottom to form a crust. Then layer the rest of the ingredients in the order listed above. Bake at 350 degrees for 25 - 30 mins. They cut beautifully into bars, and pop right out of the pan, once cooled. You can be as liberal with the amounts of ingredients depending on how rich a dessert you want. --------------------------------------------------------------------- From: Lisa McKinney (lisabeth@ix.netcom.com) Subject: Plain Rice Pudding This is a recipe I got from my mother-in-law. I just love it. I have altered it slightly since I wasn't sure if the rosewater I used to use is GF. That might be a topic for discussion. I used GF almond flavoring from Bickford Flavors. 3 1/2 cups milk 1/2 cup sugar 1/2 cup rice, washed and drained* 1/2 cup water 1 teaspoon rosewater or orange blossom water 1/2 cup blanched slivered almonds for decoration Bring the milk and sugar to the boil. Add the rice, mixed with the water, and stir until it comes to the boil again. Turn down the heat to a low simmer and cook gently until the mixture becomes very creamy -- approximately 45 minutes. (Add a little more milk during cooking if necessary.) Add the rosewater or orange water, stirring until bubbles appear on the surface. Remove from the heat and cool slightly, then pour into a bowl and refrigerate. Serve chilled, decorated with slivered almonds. *Be sure to use Watermaid rice. Also, I leave off the almonds, but that's a personal choice. --------------------------------------------------------------------- From: Chris Silker (silk@MEANS.NET) Subject: Chocolate Chip Cookies Ok, one of my big concerns upon diagnosis was whether I'd be able to make good chocolate chip cookies (esp dough, which is the best part IMO). After a number of experiments, last night I was successful - I baked cookies that don't crumble! Because the base recipe was from the Rebecca's cookbook (sorry, I don't have the ordering information for this cookbook anymore - try searching the archives) and is actually quite similar to the regular Toll House cookie recipe, I'm not going to post the entire recipe, just the modifications. This recipe uses a little less butter/margarine than traditional Toll House cookies - 3/4 cup, not 1 cup. Also, I always add an extra teaspoon or so of vanilla. Instead of 1 tsp baking soda, use 1/2 tsp baking soda, 1/2 tsp xanthan gum, and 1/2-1 tsp Clear Jell. I never use salt in this recipe. The flour combination that I used was 1 c sweet rice flour and 1 c + 2-3 tbsp gluten-free flour mix (I used the basic Hagman blend, with the wonderfully fine rice flour from an Oriental market). I used 1 c Ghiradelli semi-sweet choc chips. The sweet rice flour made the biggest difference in decreased crumbliness. ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. | Return to the Celiac WWW page. |

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

From: Oliver Martin (martin@TH.PHYSIK.UNI-FRANKFURT.DE) Subject: Apple wine I recently asked if anybody was interested in making apple wine at home. Since a lot of people replied I figured that it should just post it. As I already said, making apple wine is VERY easy. Of course you need to have a lot of apples. You can use any kind and they also musn't be perfect. The ones that fell on the ground are good enough. The apples must be cut in little pieces and then run trough a press. We usually have that done at a company which sells apple juice and apple wine and they get approx 35 litres of juice from 50 kg of apples. As far as I know, there are also relativly small machines available from the appropriate stores which you can use at home. Another possibility is to just buy freshly pressed apple juice from a company. However you have to make sure that the juice is not treated in any way for preservation. After the juice is pressed it is filled into the fermentation container. We bought ours from a local agricultural supply store. Our three containers have a volume of 60 litres each. Since cheap apples are only available in fall here (harvest season) we only make apple wine once per year and store it in the fermantation containers until it's gone. OUr fermantation containers are made of plastic and they come with a little thing that is screwed onto the top of the container. This little device must be filles with some kind of hard alcohol (it doesn't really matter what, as long as its high percentage, -> use something that's gluten free). It basically seals the container but still allows the gases produced during the fermentation process to leave. Our containers also have a tap near the bottom so that you can take apple wine out without opening the seal. Now that the apple wine is filled into the fermentation container you just have to let it sit in a cool place until it's done (cool but no temperatures below 0 degrees C!!!). It usually takes about three months, sometimes a little longer but there are additives on the market which speed up the process. We never use any of these additives though. That's basically all there is to make apple wine. The apple wine is finished when it is clear and all the fibre and "dirt" settled on the bottom of the container (--> its very practical to be able to see through the container!). When you drink it you might want to mix it with carbonated water, orange lemonade or even with cola. It actually tastes more sour than apple cider (at least the cider from France is different) and has at least as much alcohol as German beer (which has approx. 4%). --------------------------------------------------------------------- From: GEORGE BENNETT (GBENNETT1533@WORLDNET.ATT.NET) Subject: Baloon Wine Needed: 1 gallon glass jug baloon large size to fit on top of jug and it will get quite large 2 cans frozen-100% grape juice concentrate 12 oz.size(thawed to room temp.) 5 cups sugar 1/2 teaspoon dry yeast--check freshness date Put sugar and thawed concentrate into jug add a little warm water --dissolve sugar Dissolve yeast in warm water--add to jug Fill jug with warm water to about 2 inches from the top put balloon on top of jug--it will in flate in a day or so. Store in a cool dry place for about 5 weeks Wine will have an odor while fermenting. --------------------------------------------------------------------- From: "Rene' Delehanty" (arened@KSU.EDU) Subject: Recipe for balloon wine I also have this balloon wine recipe but I use distilled water instead of tap water. Be sure to cork the wine properly or it will turn into vinegar! ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. | | Return to the Celiac WWW page. |

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

From: Attila Nemeth (eurocomp@MAIL.ELENDER.HU) Subject: Leavened cucumber (summer hit !) Leavened cucumber (without leaven) for one jar 3-5kg (6-10 lbs) cucumber not bigger than 10cms (4inches) 2 pieces of potato 6-8 cloves of garlic salt warm water Wash the cucumbers, taste at the end to discard bitter ones. Do not peel them but cleave lengthwise four times. Peel the potatoes, wash and cut both in two. Peel the garlic to get about 8 cloves. Put 2 pieces of potato, 4 cloves of garlic in the bottom of a big jar, fill it closely with cucumbers leaving space in the top for the remaining 2 pieces of potato and garlic cloves. Add a spoonful of salt to each kg (each 2 lbs) of cucumber. Fill up the jar with warm (not boiling) water, do not close it, just cover with a plate. Put the jar under the sun for about three days. The fermentation process ends when the water gets opaque. Then throw the potatoes away, chill the jar well and enjoy ! 1. remark: This type of pickles in Hungary is used to be leavened with bread slices originally. Replacing bread with potato slices the result remains perfect ! 2. remark: If you are not fond of garlic, just omit it ! 3. Apply one or two stems of dill to achieve more delicious taste !!! 4. Just one more tip: do not let any ingredient contact with air - refill = the jar daily with warm water. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Mayonnaise 1/4 t. paprika 1 t. dry mustard 1 t. salt 2 t. powdered sugar 2 egg yolks Dash cayenne pepper 1/4 c. cider vinegar or lemon juice 1-3/4 c. olive oil or salad oil Mix dry ingredients; add unbeaten egg yolks and mix; add 1/2 t. vinegar. Add a few drops of oil, beating in with rotary egg beater. continue adding oil by drops, beating thoroughly after each addition until about 2 T. oil have been added and mixtu;re is thickened. Beat in a little vinegar, then continue adding oil by teaspoon until 2 more tablespoons have been used. As mixture thickens, oil may be added in larger quantities , beating well after each addition. Add vinegar to thin as needed. Continue adding oil & vinegar, beating continuously until all has been used. Makes 1 pint. (This is very good---but it does take a lot of patience and a good working mixer. Don*t yield to the urge to add more oil than it says to at a time --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Mustard (haven*t tried this one yet) 3 c. GF flour mixture 4 1/2 T. Coleman*s dry mustard 1 c. white sugar 1 c. brown sugar, firmly packed 1 T. salt Mix ingredients with apple cider vinegar until desired consistency. Beat til smooth. Makes 1 quart. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Mustardaise 1/3 c. GF mayonaise 1 t. powdered sugar 1-1/2 t. mustard powder 1 T. water 1 T. cider vinegar Using homemade mayonnaise from recipe above, combine ingredients & store = in refrigerator. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Tartar Sauce 3/4 c. GF mayonnaise 1 t. minced sweet pickle 1 t. capers 2 t. minced scallion 1 t. minced parsley 1 T. apple cider vinegar Combine all ingredients in a bowl. Stir until well blended. Store in = refrigerator. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Pickled Jalopena Peppers 2-1/4 c. apple cider vinegar 1 t. salt 1/4 c. olive oil (I use a little less) 1/2 c. water Wash and slice jalopena peppers (slices or strips). Pack tightly in jars. Heat ingredients until boiling; pour in jars to 1/2 to 1* from top of jar. Tighten lid. Put in water bath and boil for 10 minutes. Turn off flame; remove jars. Tighten lids and cool (out of drafts). Tighten lids again. Makes about 2 qts. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Bread and Butter Pickles 6 quart basket of cucumbers 1/3 c. coarse salt 6 med. size onions 3 c. apple cider vinegar 1 green pepper 5 c. sugar 1 red pepper 1-1/2 t. tumeric 1-1/2 t. celery seeds 2 t. mustard seeds 1 t. alum per qt. jar Wash & thinly slice sufficient med. size cucumbers to measure 16 cups (a 6-quart basket). Peel & thinly slice 6 med. size onions. Wash, seed & cut red and green peppers into thin strips. Combine the vegetables in a = large preserving kettle, sprinkling salt between layers. Mix a tray of = ice cubes through the vegetables & cover with another tray of ice cubes. = Let stand 3 hrs. Drain veggies well. Combine vinegar, sugar, tumeric, celery seeds, & mustard seeds. Pour over DRAINED vegetables. Heat to boiling point only (all the cooking that is = necessary). Pack in hot sterilized sealers; store in cool place one month = before using. Makes 8 pints. Note: for crisper and better colored pickles, divide the batch in half = and cook separately. Also use alum in each jar (1/2 t.) --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Dilled Carrots 6 c. cold water 2 c. apple cider vinegar 1/2 c. pickling salt 1/4 t. cream of tartar 6 lbs. baby carrots 6-7 med. cloves of slivered garlic 6-7 sprigs fresh dill Combine water, vinegar, salt & cream of tartar. Stirring until salt is dissolved. Scrape and trim carrots. put a slivered clove of garlic in each of 6-7 pint jars. Add dill sprig to each, then pack in carrots upright ;and tightly. Pour vinegar mixture over darrots to fill jars. Seal & store in a coop place three weeks before using. --------------------------------------------------------------------- From: Patricia Onstott (p-onstott@tamu.edu) Subject: Dill Pickles - Kosher Style (my favorite recipe) 30-36 cucumbers (3-4 inches long) 4 c. apple cider vinegar 4 c. water 6 T. salt (not iodized) 1 T. sugar Fresh or dried dill Fresh garlic Mustard seed Wash cucumbers. Combine vinegar, water, salt & sugar and bring to a boil. Place a generous layer of dill, 1/2 to 1 clove garlic (sliced) and 1 teaspoon mustard seed in bottom of each jar. Tightly pack jars with cucumber spears or slices. Fill jars to within 1/2 inch from top with the boiling brine. Screw on lids firmly tight. Process 20 min. in boiling water bath. --------------------------------------------------------------------- From: ABIGAIL NEUMAN (ANEUMAN@NGWMAIL.DES.STATE.MN.US) Subject: Salsa Mix the following ingredients and refridgerate over night. 10 cups ground zucchini 3 cups ground onion 10 fresh, small hot red peppers ground, or finely chopped 2 green peppers, ground, or finely chopped 5 tablespoons salt. (Yes, tablespoons) The following morning, rinse the above mixture thoroughly, and drain, then add the following ingredients: 1 Tablespoon Corn Starch 5 cups ground tomatoes 1 cup brown sugar 2 cups gluten free vinegar 2 teaspoons dry mustard 1 teaspoon garlic powder 1 teaspoon crushed red pepper 1 teaspoon nutmeg 1 teaspoon coarsely ground black pepper 1 teaspoon tumeric 1 teaspoon cayenne pepper Mix these ingredients well in a large kettle, bring to a boil, then boil for a total of 30 minutes. Remove from heat and seal in hot jars. Because I am not a cook, I have not tried the recipe myself. My friend Lisa made a large batch using the distilled vinegar, and everyone else from work just loved it. If you love salsa and love to cook, give it a try. And if sensitive to distilled vinegar (like I am), use wine vinegar, cidar vinegar, or a gluten free rice vinegar (one not made with koji). Good Luck. --------------------------------------------------------------------- From: Jane Ehrenfeld (jehrenfe@longwood.lwc.edu) Subject: Duck Sauce I make a "Duck Sauce" by mixing apricot conserve (Smuckers Simply Fruit or Polaners All Fruit) with rice wine or cider vinegar, soy sauce, dry sherry, dry mustard and ginger. I mix them in a sauce pan, warming through to allow the flavors to meld, cool and zip through the food processor. I sort of do this by eye (nose and mouth, if you know what I mean) but aproximate measurements would be 1 c. apricot stuff, 2 or 3 T. vinegar, 1 or 2 T. soy sauce, 1 T. dry sherry (or mirin if you have it), a couple of dashes (up to 1/4 tsp., I guess) of dry mustard -- depends on how much heat you want, and about 1 T. fresh grated ginger. I think that is all I put in it. I may have the recipe written down but I am not sure... Sorry to be so vague. I hope you will summarize for the list -- I too am a Saucy Susan fan (although I haven't had any for over 8 years!) and would be interested in a prepared (GF) sauce if you hear of any. --------------------------------------------------------------------- From: "Mike D. Nieforth" (ai555@CHEBUCTO.NS.CA) Subject: Ketchup 4 cups tomato juice 1/4 cup cider vinegar Honey to taste (can use sugar, but honey is better) 1 bay leaf salt, pepper & spices to taste Mix all ingredients except honey (or sugar) in a saucepan and bring to a slow boil. Reduce heat and simmer, uncovered, until thick, stirring often. When almost desired thickness, add honey (or sugar) to taste and complete cooking. Store in sterilized jars or freeze in small containers. You can use almost any combination of spices with this. I personally like to add only basil, but be creative. Adapted from "Food and the Gut Reaction: Intestinal Health Through Diet" --------------------------------------------------------------------- From: Carol (lmynyk@epix.net) Subject: Mustard recipies I have a few mustard recipies using home ground or store bought GF mustard powder.these make small quanities, but can be increased to make as much as you want. each recipie makes about a baby food jar full. #1 Ballpark Mustard 2 Tablespoons mustard powder 1 tablespoon sugar 1 Tablespoon tumeric 1/4 teaspoon salt water or mixture of water and vinegar to mix put the mustard, tumeric,salt,and sugar into a bowl. gradually add water or water and vinegar, stirring to make a paste of the consistency you want. This is like the hot dog mustard you see at the stores, only we use nongrain vinegars instead. #2 Honey Mustard 4 tablespoons mustard powder 1 tablespoon oil(any GF veg, or corn) 2 tablespoons water 2 tablespoons honey 1 teaspoon vinegar Mix the mustard to a stiff paste with the honey and vinegar. Stir in the oil until the mixture is smooth. Pour into sterilized jar. This mustard is a good spread for sandwiches, BBQ, etc. #3 Spice Mustard 1 tablespoon cinnamon 3 tablespoon mustard powder 1/4 teaspoon powdered cloves 1 teaspoon sugar 1 tablespoon veg. oil 1 tablespoon of another favorite spice water Put in spices 9cinnamon,cloves,etc) into a small frying pan over medium heat. Let them heat through for about 4 minutes, stirring to prevent them from burning. Stir in the oil. In a small bowl, combine the oil and spice mixture with the mustard and sugar. Add water and stir to a smooth paste. Good with BBQ and indian or Middle eastern food #4 Horseradish Mustard 1/2 cup powdered mustard 1 clove of peeled garlic 1/8 teaspoon white pepper 1/2 cup white wine or cider vinegar 1/4 cup water 1 tsp salt 1-2 tablespoons grated or GF prepared horseradish 1 tsp brown sugar Combine the powdered mustard, pepper, and water in a bowl. Put the salt, garlic, sugar, and 1 Tablespoon of horseradish in a blender, and blend them together, then strain into the mustard mixture. Transfer to a small pan, and simmer over low heat, stirring all the time, until it has slighlty thickened. When the mustard has cooled, stir in half the horserqdish to add texture. Add the remaunder if you like. If the mixture is too thick, thin with additional water or vinegar. Warning, this is a hot mustard. #5 Lemon Mustard 1/2 cup yellow mustard seed 1/4 tsp salt 4 tsp mustard powder pinch cayenne or red pepper grated zest and juice of 1 medium lemon 3/4 cup water 1 tablespoon sugar Grind the mustard seeds in a spice grinder or blender until they look like course corn meal. In a small pan, mix them with the mustard powder, lemon zest and juice, sugar,salt, and cayenne(if using). Stir in the water and then place over medium heat and bring to a simmering point. Cook for five minutes, stirring constantly. let cool. To store, pack into small steralized jars and keep in fridge. Note this is a hot mustard at first, but cools down and tastes lemony after a day or so. #6 tarragon Mustard 1/2 cup coarse-ground mustard 1 tablespoon brown sugar 1 tsp powdered mustard 1/2 tsp salt 1/2 cup dry wine 2 tsp dried tarragon 1/4 cup red wine vinegar put the coarse-ground mustard, the mustard powder, the wine, and the vinegar into a small saucepan, stir over low heat until the mustard powder is blended in, then cover and cook over the lowest possible heat for 20 minutes. Check and stir occasionally to make sure it doesn't stick to the oan. Remove the cover, add the sugar,and salt, increase the heat, and let the mustard bubble, stirring often for another 5 minutes. Stir in the tarragon. You can use this mustard right away as a warm sauce with chicken, pork, or fish. or let it cool and pack into jars. it thickens as it cools You can also replace tarragon with any hebs you like. try it with Thyme, oregano, or basil. #7 Maple Mustard 1/4 cup mustard seed 1/2 cup pure maple syrup 1/2 cup mustard powder pinch salt 2 tablespoons white cider vinegar Grind the mustard seed until it is medium coarse. in a small bowl mix it with the mustard powder, the vinegar, and the maple syrup. Taste and add salt to season. pour into a sterilized jar. --------------------------------------------------------------------- From: Carol (lmynyk@epix.net) Subject: Mustard A recent poster spoke about using mustard seed, and grinding it yourselves to avoid the "does it contain wheat flour or not" This is a very good idea and i just wanted to add that you can also make from mustard powder(home ground or store bought) your favorite prepared mustard spreads. I have been doing this myself for quite sometime and its very easy to do. I have a small bulliten called "Making And Using Of Mustards" Its one of a great variety of bulitens you can obtain through Storey/garden Way Publishing Storey Communications,Inc/Garden Way Publishing Schoolhouse Road Pownal, Vermont 05261 802-823-5811 Or 800-827-8673 just some tips here. When you first mix the crushed seed with the liquids is when its very hot. it will become milder with time, also if you mix with acidic liquids, this will take some of the fire out of it as compared to water for hotter mustards. Your taste buds will determine how to mix it. Some recipies to follow. ---------------------------------------------------------------------
| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ. |
| Return to the Celiac WWW page. |

Copyright

Permission is granted to copy this document, at no charge and in its entirety, provided that the copies are not used for commercial advantage, that the source is cited and that the present copyright notice is included in all copies, so that the recipients of such copies are equally bound to abide by the present conditions. Prior written permission is required for any commercial use of this document, in whole or in part, and for any partial reproduction of the contents of this document exceeding 50 lines of up to 80 characters, or equivalent. The title page, table of contents and index, if any, are not considered to be part of the document for the purposes of this copyright notice, and can be freely removed if present.

The purpose of this copyright is to protect your right to make free copies of this paper for your friends and colleagues, to prevent publishers from using it for commercial advantage, and to prevent ill-meaning people from altering the meaning of the document by changing or removing a few paragraphs.

Return to the Table of Contents

Disclaimer

This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement.

Return to the Table of Contents