Celiac Recipes from 1997

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1997 - All rights reserved worldwide.
Disclaimer
These recipes were posted to the Celiac LISTSERV(R) during 1997. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.


Table of Contents

 

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

None

Breads~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

Donut recipes Doughnut Recipe Summary FALAFEL PANCAKE Buckwheat Buttermilk Pancake Summary: Donuts Cake Raised

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

Indian Muffins Shortbread MARCI'S SOFT WHITE BREAD Lemon-Buttermilk Bread Milk-free and Egg-free Bread (2) Gluten-Free Pretzel Rolls Marge's Drop Biscuits AMAZING CORNBREAD WHOLESOME CORNBREAD Low Fat Broccoli Cheese Corn Muffins Maureen's White Bread Sweet Potato Skillet Cornbread

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

Vegetable and Rice Soup

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

Meatloaf summary PIZZA CRUST Tunar Roll with Cheese Sauce Hearty Hamburger Stew Turkey Tomato-Beef Skillet

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

Stuffing Summary: Sweet Brown Rice Sushi Rice Sweet Congee with Dried Fruit How to Make Basic Congee or Rice Pudding Baked Apple and Carrot Casserole Stuffing (3) Onion-Potato Bake Gourmet Rice Dressing

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

Chocolate Pudding Chocolate Pie filling Crumb pie crust 2 Honey Cakes for Rosh HaShannah HONEY CAKE HONEY CHOCOLATE CAKE Noodle Pudding PUMPKIN CHIP MUFFINS Bella Hot Chocolate Pudding Chocolate Cake Fresh Fruit Pie Chocolate Pudding Summary Rice-free, Corn-free Lemon Sugar Cookies ROYAL PECAN CHOCOLATE GATEAU Banana Devil's Food Cake Birthday Cake Recipe Summary CHOCOLATE FUDGE CAKE YELLOW BUTTERMILK CAKE ROYAL PECAN CHOCOLATE GATEAU BLACK MAGIC CAKE BANANA DEVIL'S FOOD CAKE CHOCOLATE SOUFFLE ROLL Summary: Snickerdoodles; another question Summary: Sugar Cookies Eggless Fruitcake Pumpkin Pie Gingerbread Summary - USA GINGERBREAD 1 #2 Sugar Gingersnaps #3 GINGERBREAD Regular Cookies DECORATORS FROSTING #4 GINGERBREAD #5 Gingerbread #6 Gingerbread Cookies (GF) Rice Crispie aka Gingerbread House Chocolate Cake Sour Cream Belgian Waffles: Great GF Holiday Sugar Cookies Cookie decorations Poppyseed cake Shortbread Chocolate clusters, Cherry Treats Sour Cream Coffee Cake Nestle's Toll House Cookies Peanut Butter Cookies Butter Squares German Sweet Chocolate Brownies Candy Excellent Choc. Cake Recipe PIE CRUST (2) Applesauce cake Gluten Free Birthday Cake

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

Alternative to cow's milk

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

Granola Chews Banana Date Butter Brown Sugar Summary Summary: substitute for potato starch? "Catalina" French Dressing Summary on Potato Flour Marshmallows Summary Milk-free Baking

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

None
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Carole Cummins <cummincl@HSRC1.BHAM.AC.UK> Subject: Donut recipes Apple Doughnuts 3 1/2 c. flour mix 3 tsp. baking powder 1 tsp. salt 2 eggs 1 c. sugar 2 Tbsp. melted shortening 1 c. peeled and grated apples 2/3 c. milk 1 tsp. vanilla Combine flour, baking powder and salt. Beat eggs with sugar. Add shortening; mix well. Combine apples, milk and vanilla. Add to egg mixture. Stir into dry ingredients. Roll dough a portion at a time into a 6" snake about 1" thick. Join ends and pinch. Fry in medium hot oil. Turn with tongs as soon as they rise, then frequently until evenly browned. Sprinkle with powdered sugar. 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. My 5yr old son just had donuts for his kindergarten snack. Luckily I have been making them for him for about 3 years. The recipe I like is from Betty Hagman's cookbook More From The Gluten Free Gourmet. I have adapted it a little so that I can pour a thick paste like dough into a mini-donut maker I bought when I first started making them. (The donut maker is about the size of a Waffle Iron and is shaped like a donut and white in color. It is made by Maxim - I have seen them in stores around christmas time - but I ordered mine from a mail order kitchen supply shop. It is well worth it! ) The donut recipe is on pages 89/90. For my donut maker I use the raised doughnuts recipe and reduce the amount of lukewarm water. I also use bean flour for some of the GF flour mix (which is mainly rice flour). This seems to help the flavor and density. I dust mine with sugar and cinnamon while they are hot! Will (my 5yr old) loves them. Authentic Foods has a Kosher Donut mix, gluten free and wheat free. They are located in Los Angeles, Calif. Their telephone number is 310-366-7612. It makes a terrific donut. --------------------------------------------------------------------- From: Linda Ritter <nltr.ritter@WORLDNET.ATT.NET> Subject: Doughnut Recipe Summary Thank You to the four people who responded with Doughnut recipes. I have made three different batches of doughnuts and all have been very good, easy to prepare, easy to make substitutions and held together well. I have not tried all of the following recipes as written but changed the flavoring or made it dairy free. DOUGHNUTS Reply A. I use the B. Hagman flour mixture for the flour mentioned and add about 1 tsp of xanthum gum. 1. Chocolate Chip Donuts 1/2 C flour 1/4 C sugar 2 tsp baking powder 1/4 tsp nutmeg 1/4 C milk 1 egg 2 TBS vegetable oil 1/2 Cup mini chocolate chips Preheat donut maker for 5 minutes Combine dry ingredients. Make a well in the center. Add milk, egg and oil. Stir just until dry ingredients are moist and batter is smooth. Add in chocolate chips. Fill each donut hole with a heaping tablespoon of batter. Close unit and lock in place Bake for about 3 minutes. Makes 16 donuts 2. Pumpkin Donuts (makes 36) 1 1/2 C flour 1/2 C sugar 2 tsp baking powder 1 tsp pumpkin pie spice 1 C canned pumpkin 1/2 C milk 2 eggs 1/2 C vegetable oil same instructions as above. Reply B. Spicy Apple Donuts 3/4 cup flour (of course, I used gf flour and a little Xanthum gum) 1/4 cup brown sugar 1 tbsp baking powder 1/2 tsp cinnamon 1/3 cup applesauce 1 tbsp milk 1 large egg 1 tbsp oil Preheat donut bites for 5 minutes combine dry ingredients. Make a well in center. Add applesauce, milk, egg and oil. Stir until batter is smooth. Fill each donut hole with a heaping tablespoon of batter. Close unit and lock Bake for 3 - 4 minutes or until donuts are browned. Reply C. Doughnuts 1/2 c butter 1 c powdered sugar 2 eggs 1 c rice flour or Bette Hagman`s flour mix 1 t.milk with 1/4 t. baking soda 1/2 t. salt 1/2 t. cinnamon 1/2 t. nutmeg Cream butter and sugar. Beat eggs in separate bowl. Beat in beaten eggs. Add remaining ingredients. Fill donut baker 3/4 full of batter. Close for 3-3 1/2 minutes. Reply D. Doughnuts 2 eggs 2 tbs. vegetable oil, 1 cup Bette Hagman's general purpose mix 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 a heavy rice flour taste. Add enough sprite until it drips threw a fork easily. This works very well with waffles and pancakes, add just a little vanilla for a better taste. --------------------------------------------------------------------- From: Leslie Granson <JGottl6279@AOL.COM> Subject: FALAFEL PANCAKE l cup of Authentic Foods Falafel Mix 3 tablespoons of maple sugar or brown sugar 3 tablespoons of canola or safflower oil (or corn oil) l cup of water, or soy milk, or milk 2 large eggs (or egg replacer) In a bowl, mix falafel mix with maple sugar. In another bowl, beat together eggs, milk, and oil. Then add it to the first bowl and mix. Add water to thin, if necessary. Preheat skillet that has been lightly coated with olive oil to keep pancakes from sticking. Drop batter into skillet to make 4-inch diameter pancakes. Cook first side until bubbles form, then flip to other side. Serve with cucumber dressing, tahini or applesauce. ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: Ellen <asher@TELEVAR.COM> Subject: Indian Muffins Simple, quick and delicious. This is my gf adaptation for this flavorful muffin. Mix: 1+3/4 cup rice milk, soy milk or cow's milk 1/4 cup margarine or butter, melted 2 egg whites or 1 whole egg 1/4 cup molasses 1/2 teaspoon vanilla Mix dry ingredients separately before combining with the wet: 2 cups rice flour 1/2 cup tapioca flour 1 cup cornmeal 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1 tablespoon ground ginger 2 teaspoons grated orange rind Combine wet and dry and mix well, then add 2 or 3 handfuls of raisins. Spoon into greased or papered muffin tins, and fill to top. Bake in a pre-heated 400 degree oven for 15 - 20 minutes. Cool in tin for 5 - 10 minutes before removing. Good to eat warm, freezes and reheats easily. Enjoy! --------------------------------------------------------------------- From: michelle carter <aecalta@aec-econ.com> Subject: Shortbread I found a recipe in a Canadian Living Magazine about a year ago. I haven't tried it yet, but these recipes are usually very good. Hope it goes well. Simply Shortbread: 1 c. butter, softened 2/3 cup Granulated sugar 1-1/2 cups Rice flour 1 cup potato flour 1/2 cup cornstarch In bowl, beat butter with sugar until fluffy. Gradually beat in rice and potato flours and cornstarch just until mixture starts to clump together. Shape into ball. Between layers of waxed paper, roll our dough to 1/2-inch thickness. Using 1-1/2 inch diameter cookie cutter, cut out shapes, rerolling once. Arrange 1 inch apart on parchment paper lined baking sheet. Bake in 350 F. overn for 15 to 20 mnutes or until golden on bottom. Let cool on pan on rack for 1 minute; transfer to rack and let cool completely. Maykes about 40 cookies. (about 100 calories, trace ptrotein, 5 g fat, 13 g carbohydrate per cookie). --------------------------------------------------------------------- From: Kathy Irwin <kathy@DIGICOOL.COM> Subject: MARCI'S SOFT WHITE BREAD (also makes good pretzels, pizza dough, and challah bread) 2 cups white rice flour 2 cups tapioca flour 1/4 cup cane sugar 4 liberal teaspoons guar/xanthan gum 2/3 cup dry "darifree" ** 1 1/2 teaspoons salt 4 tablespoons melted margarine or canola oil 1 1/2 cups water 1 teaspoon rice vinegar 1/2 cup warm water mixed with 2 teaspoons sugar 2 packages "red star" dry yeast (or 4 tsp. dry yeast) 3 eggs (or 4 t. egg replacer plus 1/4 cup water) Combine first 6 ingredients in large bowl . Add the yeast to the sugar water and let stand to "proof" for about 15 minutes Mix margarine, vinegar and 1 1/2 cup water, then beat in eggs Add the margarine mixture, then the yeast mixture to the dry ingredients If necessary, add water until soft enough to beat. Beat at high speed for 2-3 minutes, then add a small amount of flour until firm enough to work with. Let the dough rise in the bowl, or you can form the dough and then let it rise. The softer dough means softer bread. If the dough is really too sticky to work with, get a bowl of water and keep dipping your hands into it. Keep tapioca flour nearby for your work surface. Preheat oven to 350. Grease baking sheet with gf cooking spray or oil. Form the dough into whatever shape you want. I have a lot of luck with rolls or buns - just flatten an orange-sized ball of dough. You can make hot-dog buns, pizza crusts, or regular loaves. Place onto baking sheet, and make horizontal slits on top of your loaves with a sharp, wet knife. Sprinkle the top of forms with tapioca flour - makes it look oh, so professional and keeps it from overbrowning. Or, brush on egg yolk (or egg substitute & water) and sprinkle with poppy or sesame seeds. Bake for 20-25 minutes or until golden brown. Obviously, smaller loaves will cook faster. For pizza shells - bake for only about 10 minutes and freeze. Defrost as needed, add toppings, and bake until toppings are done. If baking fresh, brush dough with canola oil, put toppings on, and bake for 20-25 minutes. ** Darifree is a key ingredient here. This is what makes the recipe so good. It is a gf, df powdered milk substitute made from potatoes, with a milder flavor and less sugar than rice milk. I order it direct from A&A Amazing Foods - 800-497-4834. --------------------------------------------------------------------- From: Bruce Culver <bruce.v.culver@worldnet.att.net> Subject: Lemon-Buttermilk Bread removed because of copyright requirements --------------------------------------------------------------------- From: Christian Gassler <100536.500@COMPUSERVE.COM> Subject: Milk-free and Egg-free Bread As I don't like cake-like bread (with eggs and milk), I have developed a bread recipe, that will usually deliver a loaf, that I have to compete for with my lovely wife. You need: 2 cups of (white) rice flour, 2 tsps of locust bean flour (carob?), 3/2 tsps of salt (or use less, if you like); 1/3 oz of yeast (or equiv in dry yeast), 3/2 tsps of sugar, 2 tbls of (olive) oil, 1/2 tbls of (apple) vinegar, lukewarm water. How I do it: 1) I put the yeast and the sugar in a glass measure, that can hold 2 cups or more. 2) I mix all dry ingredients (by hand) in a sufficiently large bowl. I grind my own flours, but you can also use commercially available flours, if you are sure, that they are gf (politely ask your supplier). 3) I butter a spring form (8..10 in diam) and generously dust it with the above dry mix, the flour that does not stick to the form goes back into the bowl. 4) Meanwhile, the yeast and sugar have dissolved, so I add 1 cup of lukewarm water, the oil and vinegar and mix it, until it looks milky. Then I fill up to a level 2 cups and mix again. 5) I mix the dry and wet mixes and stir it with a wooden spoon. This action builds strong arms and hands. 6) depending on the consistency of the dough, I add lukewarm water, until the dough is smooth and just a bit thinner than regular dough. 7) I put the dough into the spring form and put it in the handwarm oven to rise for 40-60 minutes, form covered by damp cloth.(try to keep the cloth away from dough) 8) After rising, I crank up the heat to 220 CELSIUS (430 Farenheit), using both the hot air and infrared heater that my oven supplies. The heat is usually reached after a few minutes. At 220 Celsius, I set the heat back to 200 Celsius (400 F). After 10-15 minutes, I cover the form and bake the bread for a total of 50-70 minutes. The whole procedure sounds rather annoying, but once you have it in your blood, it is really easy ... BUT depending on the dry ingredients, you have to experiment a little bit with the proportions of dry ingredients and water, maybe also with the ammount of yeast needed. Too much yeast makes the dough go quickly and callaps while baking! The bread thus created can be used for multiple purposes: Just bread (toasted or not), Pizza (prebake a flat! loaf), Pizza bianca (flat bread with olive oil and salt on top), Pizza bianca with onions (add onion rings on top), and a lot of variations with doughs containing nuts, olives, grilled bacon etc, do not limit your imagination! ~~~~~~~~~~~~~~~~~~~~~~ From: Christian Gassler <100536.500@COMPUSERVE.COM> Subject: Milk-free and Egg-free Bread Two weeks ago, I posted a recipe of milk- and egg-free bread. I had two persons with questions the answers to which might interest those, who want to try the recipe. I use my oven to let the yeast work on the dough. The oven is just a little warm (remember the beach?). Rising lasts 40-50 minutes, if you wait longer, the yeast (at least the one I use) will loose its power, so you do not want to wait too long. Depending on the ammount of yeast and Water in the dough, the rising might be quicker than the = time mentioned above. This step takes some experimenting, because you'll probably use different ingredients than I do. After rising, the heat is turned up as quickly as possible. Do not let anything in the oven that might catch fire during this process. After the heat has reached 380-400 F , regulate the heat to stay at this temperature until baked (1 hour approx.) TURN OFF all extra heating (infrared grill) when the temperature has reached the said level. Otherwise you'll have charcoald results, as one person correctly presumed. --------------------------------------------------------------------- From: The Sprue-nik Press, Dec 1997 Subject: Gluten-Free Pretzel Rolls These really do taste a bit like soft pretzels, but they are shaped like dinner rolls. Dont let the list of ingredients fool you, these are really very easy to prepare. Boiling them just before baking is the secret. It is recommended that these be served warm for best flavor. 2 cups rice flour 2-1/2 tsp. xanthan gum 1/3 cup potato starch 1 tsp. dough enhancer (optional) 1/3 cup tapioca starch 1 tsp. egg replacer (optional) 1/3 cup sweet rice flour (glutinous rice flour) 1/2 cup buttermilk powder 4 1/2 tsp. yeast, quick rising 1/2 to 1 cup water, hot (125-130 degrees F) 1/2 tsp. salt 2 Tbsp. butter/margarine, melted 1 tsp. sugar 2 eggs, beaten, room temperature 1 tsp. celery seed (optional) cornmeal, for the baking sheet Water bath ingredients: 4 cups water 1/8 cup baking soda 1 Tbsp. sugar Egg Wash: 1 egg white, beaten to blend (for glaze) coarse salt (optional) Sift all the dry ingredients together in a large bowl. Use wire whisk to mix ingredients. Make a well in the dry ingredients and add the wet ingredients, holding back 1/2 cup of the water. (Add remaining 1/2 cup of the water a small amount at a time if needed.) Mix well. Knead dough on lightly floured surface one minute to smooth. Using floured hands, shape dough into an 8-inch long log. Divide log into 8 equal pieces. Form each dough piece into a ball. Place dough balls on a greased baking sheet. Flatten each ball slightly. Using a sharp knife, cut X in the top center of each roll. Cover rolls with plastic wrap that has been greased on one side. In a warm draft free place, allow rolls to rise until doubled in volume, about 45 to 60 minutes. Preheat oven to 375 degrees F. Grease another baking sheet and sprinkle with cornmeal. Bring 4 cups of water to boil in a large pan. Add baking soda and sugar (water will foam up). Carefully add several rolls to the boiling water and cook 30 seconds per side. Using a slotted spoon, transfer rolls to prepared baking sheet, arranging rolls X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 30 to 40 minutes. Transfer to wire racks and cool 10 minutes. Serve rolls warm. To make the dough in a food processor: Place dry ingredients in processor, pulse to mix. Add remaining ingredients holding back a bit of water and add as needed. Remove the dough from the processor just before dough forms a ball. Turn out on a rice floured surface and follow the directions above. To make dough in a bread machine on dough/manual setting: Place ingredients in bread machine in the order suggested by the manufacturer. Start machine and allow all ingredients to mix well. When ingredients are well blended, stop/clear machine and remove the dough. Turn out on a floured surface and follow the directions above. This recipe comes to us from Sandra J. Leonard, the editor of _The Gluten-Free Baker_, a quarterly newsletter ($19.95 per year, write to 361 Cherrywood Drive, Fairborn, OH 45324-4012; phone (937) 878-3221; e-mail thebaker@concentric.net). She says these are a favorite of her husband Tom. --------------------------------------------------------------------- From: The Sprue-nik Press, Nov 1997 Subject: Marge's Drop Biscuits 3 cups GF flour mix** 1 tsp. salt 1/2 tsp. xanthan gum 1 tsp. baking soda 1 tsp cream of tarter 1 tsp. baking powder 3 Tbsp. shortening (soft butter or Crisco) 2 eggs, beaten 1 cup buttermilk Mix the first six ingredients together (through the baking powder). Cut in the shortening. Add in the eggs and buttermilk. Drop by tablespoons on a lightly greased cookie sheet. Bake in a pre-heated oven at 400 degrees F for 15 to 16 minutes, or until lightly brown on top This recipe comes to us from TCCSSG founder Kathy Davis. I believe the original author of this recipe is Marge Johannemann of the Derby City Celiacs in Kentucky. --------------------------------------------------------------------- From: Valerie Van Spengen <vanspengen@NS.SYMPATICO.CA> Subject: AMAZING CORNBREAD 1 cup cornmeal 1/2 cup rice flour 1 Tbsp baking powder 1-3 Tbsp of sweetner(your choice) 1/2 tsp guar or xanthan gum (opt) 1/2 tsp salt 1/3 cup applesauce 3/4 cup of soy or rice milk 1 egg substitute Preheat oven to 425 degrees. Spray an 8x8 pan. Mix all ingredients together in a large bowl, pour batter into pan and bake for 15 minutes or so. Serves 9 slices. Calories 127, Fat 1 gm, sugar 5 gms ( using 1 Tbsp of sugar) --------------------------------------------------------------------- From: Valerie Van Spengen <vanspengen@NS.SYMPATICO.CA> Subject: WHOLESOME CORNBREAD 2/3 cups mashed sweet potatoes(I used baby food) 1 cup cornmeal 1 1/4 cups water 1 Tbsp oil 1 tsp Bragg amino/ soy sauce (opt) 2 Tbsp maple syrup 1- 2 Tbsp sugar 1/2 cup rice flour 1/2 cup of buckwheat flour(or other flour) 2 Tbsp cornstarch 4 tsp baking powder 1 tsp baking soda 1 tsp guar gum (opt) Preheat at 400 degree's. Blend first 5 ingredients. Mix dry ingredients. Combine and spread into a 9 x 5 loaf pan (35 minutes) of a 8x8 pan for 25 minutes. Use the toothpick method to check that it is cooked completely. --------------------------------------------------------------------- From: Sally Lopez <slopez@erols.com> Subject: Low Fat Broccoli Cheese Corn Muffins Imagine how happy I was when my daughter made me Low-Fat GF Broccoli Cheese Corn Muffins for Christmas brunch! The muffins are yummy. The broccoli keeps them moist and together. For non-broccoli lovers, I suppose spinich or other vegetable would sub. 2 cups whole grain cornmeal 1 T sugar 1 T baking powder 1/2 tsp baking soda 1 1/2 c nonfat buttermilk 3 egg whites, lightly beaten 1 pkg (10 oz) frozen chopped broccoli pieces, thawed, squeezed dry 1 cut shredded low fat or reduced fat cheddar cheese Combine cornmeal, sugar, baking powder and baking soda in a large bowl. Mix well. Add the buttermilk, egg whites and stir just until the dry ingrediats are moist. Fold in broccoli and cheese. Coat muffin tins with vegetable spray and fill 3/4 full. Bake at 350 for 16-18 minutes. Allow to cool 5 minutes before serving. These are wonderful muffins and I intend to take them to work for my lunch! --------------------------------------------------------------------- From: JGottl6279 <JGottl6279@AOL.COM> Subject: Maureen's White Bread The following is a bread recipe that was sent to me be a fellow listmember named Maureen who makes this bread for her daughter; she devised this recipe herself after many trials and errors. It is free of gluten, dairy, soy, egg and nuts. The loaf turns out light and fluffy when first cooked, very nice warm. The GF flour mix for all recipes is 6 cups white rice flour, 2 cups potato starch and l cup tapioca starch. I am going to opost it first for a loaf in the oven and then for the bread machine: 3 cups and 2 tbsp. of GF flour mix (B. Hagman's) 3 tbsp. white sugar l and l/2 tsp. methylcellulose (from Ener-G or your HFS) 2 and l/2 tsp. Instant yeast (Red Star or Fleishman's) l and l/2 tsp. salt l tsp. gelatin Mix above ingredients in a bowl and set aside l and 2/3 cup water 4 tsp. Ener-G egg replacer 2 tbsp safflower oil l tsp. vinegar Combine all the dry ingredients except egg replacer; combine water and egg replacer, oil and vinegar,and whisk together. Then mix wet ingredients together with dry ingredients. Mix the combined ingredients wiith a hand-held mixer or mix-master. Let rise in a bowl covered with a damp tea towel until it is about double. Then beat down again until all the air bubbles are gone. Put in a loaf pan and cover again with a damp tea towel and let rise until dough is near the top of the pan. Bake at 375 degrees for 30 minutes or so until top is nice and brown, not just golden. Let sit for a few minutes in pan and dump out. Use a no-stick pan but let it sit for a few minutes before taking out of the pan. If you cut right away, it is a little munched up but worth it to have hot fresh bread. --------------------------------------------------------------------- From: Ken Walker <kwalker@CALWEST.NET> Subject: Sweet Potato Skillet Cornbread Preheat oven to 350 degrees Mix together dry ingredients: 1 cup Masa Harina 1 cup brown rice flour 1/2 cup yellow cornmeal 3/4 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 3 teaspoons xanthan gum 3 teaspoons clear gel Add: 1 large baked sweet potato (peeled and chopped) 2 large eggs, well-beaten 1/4 cup corn oil 1 1/2 cups milk Let batter sit for at least 5 minutes. Heat 1/2 cup corn oil in 9" cast iron skillet. Add batter to skillet; spread out evenly. Bake until top is brown, then cover with tin foil. Continue baking til fork in center comes out clean. Let sit for 10 minutes before serving. ---------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: Karen Bulmer <kbulmer@MERCURY.UAH.UALBERTA.CA> Subject: Vegetable and Rice Soup 3 cups sliced cabbage 2 celery stalks, chopped 1 medium onion, chopped 3 carrots, peeled and sliced 1/4 c. chopped fresh parsley 2 cloves garlic, minced 3 tbsp. vegetable oil 6 cups water 4 beef boullion cubes (or equivalent) 2 cans (16 oz.) stewed tomatoes 1 can (10 oz.) kernel corn 1/2 c. long grain rice 1 tsp. salt 1 tsp. oregano 1/2 tsp. pepper 1/2 tsp. thyme 1 can (16 oz.) red kidney beans In a large pot, over medium heat, saute cabbage, celery, carrots, onions, parsley and garlic in oil for about 5 minutes. Add remaining ingredients, EXCEPT kidney beans, bring to boil and cook, stirring occasionally for 10 minutes. Reduce heat and stir in beans. Simmer one hour. Season to taste. ---------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: Debbie Resch <dresch@LINCS.NET> Subject: Meatloaf summary From: dave fisher <dfi7@erols.com> 1 cup of Hunt's tomato sauce (GF) 1 1/2 tablespoons K.C. Masterpiece original barbecue sauce (GF) 1 tablespoon granulated sugar 1 1/2 lbs. ground sirloin (10% fat) 6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix) 3/4 teaspoon salt (I use less) 1/4 teaspoon plus 1/8 teaspoon onion powder (McCormick) 1/4 teaspoon ground black pepper 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 3 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4. Dave (my son) found this at: http://www.topsecretrecipes.com Some guy goes to different restaurants and tries to guess what is in a recipe and then puts it to the net. They are great. This one was Top Secret Recipes version of Boston Market Meatloaf. Before I knew I had celiac disease, I had some of Boston Market's meatloaf. I thought this one was better. All the ingredients came from Tri-County Celiac-Sprue Support Group's list of GF products. ------------------------- From: jeck3@pacbell.net 2 pounds ground chuck 1 large egg 1 package Lipton onion soup mix 2/3 cup g.f. ketchup 1/2 cup grated Parmesan cheese 1/2 tsp. pepper 1/2 tsp. garlic powder Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9x13 pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing. I am able to find g.f. ketchup at my local health food store. I have also used crushed g.f. corn flakes in place of the parmesan, but I think the loaf holds together better with the cheese. --------------------- From: "Stephanie Keating" <skeating@holly.colostate.edu> I haven't made meatloaf but I have made GF meatballs, which are pretty much the same. I just substitute cooked rice for bread crumbs, it's yummy. ground beef cooked rice a little water onions garlic pepper salt Worcestershire sauce cayenne --------------------------------------------------------------------- From: Sharon <slars@cjnetworks.com> I use waffle potato chips in place of the bread crumbs. I just smashed them pretty small and use the amount that seems to be a filler amount. I'm sorry, I don't have a recipe as such--pour and dump!!!!!!! But, I use catsup (or tomato sauce), onion, egg, potato chips, green pepper, salt & pepper--then bake. I usually swirl a little catsup on top. ------------------------------------- From: Hill1113@aol.com What I do is take some ground beef. How much, depends on a whole bunch of factors. If I have some GF sausage I add it, If not I don't. I add whole eggs, the amount depends on how much meat there is - one or two eggs. Then I season it with what ever suits my fancy at the moment - sometimes Ms Dash, sometimes a cumin/chili powder combination, or oregno, or basil, or what ever. Then I add some sort of veggies or something similar to vary the texture and flavor - olives, dried or cut up onions, tomatoes, peppers [bell or mild chili] - or GF salsa, or similar prepared combination of interesting ingredients, or what is the fridge or what suits my palate at the moment. Then, instead of bread I crush some white or yellow GF corn tortilla chips-- usually unsalted, sometimes blue corn -- the amount to vary, adding enough to absorb the moisuture from the other ingredients. I then mix all of this up with my hands in a mixing bowl, shape it into a loaf and roast it in the oven in an open pan until done, at a 350 or so temp. I test it with an instant read thermoter to determine when it is done. [160 degrees] For the last few minutes I increase the temp to about 425 to crisp up the outside. I usually let it "rest" for 10 - 15 minutes after taking it from the oven. ------------------------------------- From: Susan <pta00244@mail.wvnet.edu> I have used my regular meatloaf recipe and used rice as the binder, along with eggs. It's even good with some cooked spinach added to it. ------------------------------------ From: "B. Harding" <uf238@ciao.org> I tried Bette Hagman's recipe for Meatloaf from "The Gluten-free Gourmet Cooks Fast and Healthy" on page 307. My whole family enjoyed it. . . Here goes: 1 pound extra-lean ground beef 2 tablespoons Onion Soup Mix (gf recipe to follow) 1 egg or 1/4 cup liquid egg substitute 1/4 cup GF barbeque sauce 1/4 cup dried GF bread crumbs or crushed GF cereal 4 slices American cheese (optional) Plain Meatloaf: In a large bowl, combine all the ingredients except the cheese. Place in a loaf pan and bake at 350 degrees for 1 hour. Cheese-filled meatloaf: Mix all ingredients, but divide the mixture in half, placing half in the loaf pan. Layer on the cheese slices and top with the remaining mixture. Cook as above. (makes 3 - 4 servings). Meat loaf topping sauce: 1/4 cup ketchup 2 tsp brown sugar (or to taste) ` 1/2 teaspoon prepared mustard 2 teaspoons thinly sliced green onions or chopped chives for garnish Mix together the ketchup, brown sugar, and mustard. Spread over the meatloaf before cooking. Garnish immediately before serving with the onion or chives. Onion Soup Mix: (I keep a double recipe in a jar and use it regularly in lots of recipes) 1/2 teaspoon onion powder 1/2 teaspoon onion salt 1/2 teaspoon sugar 1/4 teaspoon Kitchen Bouquet browning sauce 1 tablespoon vegetable oil 1/2 cup minced dehydrated onions 1 tablespoon potato starch flour In a small bowl, combine the onion powder, onion salt, and sugar. Add the Kitchen Bouquet and oil. Stir until the seasonings are uniformly colored. Add the dehydrated onion and mix thoroughly until an even color is achieved. This may take several minutes. Stir in the potato starch flour to keep the flakes separated. Store in a closed container on the kitchen shelf. Makes 1/2 cup mix (four packets). (When a recipe calls for 1 packet dried onion soup, use 2 tablespoons of this mix, increasing or decreasing to your taste. All of the above recipes are from the above stated book by Bette Hagman. I have her latest 2 recipe books and I highly recommend them for a nice variety of recipes. . . from breads to meat dishes and desserts. I have no financial interest in any of Bette Hagman's productions. ---------------------------------------- From: "Cam D'Angeles" <cdangeles@telis.org> The following recipe has no added gluten-containing products, and I serve it to my family -- they love it. HOWEVER, I don't eat it myself, because I found out that the bulk ground turkey I buy for it at my local Stater Brothers' grocery store here in Southern California, even though it is marketed as 100% turkey, has wheat as a binder. The '100%' refers to the fact that it is all turkey and not mixed with any other form of meat, rather than indicating its purity as a substance. So BEWARE! Meatloaf 1/2 cup chopped onions 1/2 cup chopped mushrooms (option: crushed garlic) 1/4 cup oil, preferably olive Saute onions and mushrooms in oil briefly. Then add to 1 lb ground meat (I use turkey) along with fresh cracked black pepper to taste salt to taste your choice of spices and herbs: paprika, cumin, dill, rosemary, oregano, thyme, sage, cilantro Bake at 325 degrees for 45 min or until done. Pour off the grease while still pretty warm, or it will absorb back into the loaf. This is a very basic and change-able recipe, suiting whatever you have on hand at the time, or whatever your own tastes might indicate. If you don't like onions and mushrooms, substitute chopped celery and onions, or shredded carrots and leftover steamed vegetables. --------------------------------------------------------------------- From: Leslie Granson <JGottl6279@AOL.COM> Subject: PIZZA CRUST l cup of Bean Flour (from Authentic Foods) l/2 tsp. of salt l tblspn. of Authentic Foods maple sugar l/4 tsp. of xanthan gum 2 tsps. Baking powder 6 ounces of water l tblspn. olive oil Italian seasonings can be added for flavor if so desire. In a bowl, mix dry ingredients. In another bowl, beat water and oil. Add to the dry mixture and mix well. Let it sit for 3 minutes. Take a cookie sheet and lightly coat with veg. or olive oil and spoon out 4 tablespoons of mix to form a 6 inch pizza crust. To smooth out the crust, dip the spoon in water and use ti to spread the batter. Bake in a 350 degree oven for approx. l0 to l5 min. until slightly golden brown. Flip over with spatula and bake about 5 more min. until golden brown. Remove from oven and put desired toppings on; place back in oven at 450 degrees for about 3 minutes. I have sauteed onions, sausage, and mushrooms and other varieties. Delicious! Also, I take to baked, cooled crusts and quarter them. Refrigerate and when ready to use, put in toaster oven until crisp. Then top with whatever. This serves as a sort of cracker or bread. --------------------------------------------------------------------- From: ntcf <ntcf@NETVISION.NET.IL> Subject: Tuna Roll with Cheese Sauce 2 cans (7oz each) GF tuna 1 heaping TBSP GF onion soup mix 2 TBSP chopped onion 1+ TBSP GF mayonaise (only enough to spread) Mix together and spread on rolled out dough (see below): (I use Donna Jo's Dream Pastry from Bette Hagman's 2nd book, p. 146 with some changes. The most important change is NOT to refrigerate the dough as the recipe recommends. It's much easier to handle at room temp.) Dough 1/2 c. tapioca flour 1/2 c. cornstarch 1/4 c. potato starch 1 c. sweet rice flour 1 rounded tsp. xanthan gum 1/2 tsp. salt dash sugar (optional) 1c. margarine, melted 1/2 tsp. butter flavor 1 egg, cold 1 TBSP GF vinegar 4 TBSP ice water Blend flours well first, then add wet ingredients. Form 2 balls. Lay 2 sheets of wax paper or plastic on the counter top with the ball of dough in between. With a rolling pin, flatten one ball of dough at a time. Remove top sheet only. Spread half of the tuna mixture onto the flattened dough. Using the bottom sheet, roll up dough and put on ungreased cookie tray. Repeat with 2nd ball. Bake at 425 deg. for 20 min. While baking, make the cheese sauce: 2 TBSP marg. 2 TBSP cornstarch or rice flour 1/4 tsp. salt 1/4 tsp. mustard powder 1 1/2 c. milk 1/2-3/4 c. grated yellow cheese (I use one with no strong flavor of its own) Melt marg. in sauce pan. Add cornstarch/rice flour and mix. Add salt and mustard powder. Add milk slowly, stirring constantly. When thickened, remove from heat and add grated cheese. Stir in until melted. Serve sauce over tuna roll. --------------------------------------------------------------------- From: Karen Bulmer <kbulmer@MERCURY.UAH.UALBERTA.CA> Subject: Hearty Hamburger Stew 1 1/2 lb. lean ground beef 8 beef boullion cubes (or equivalent) 2 large potatoes, peeled and cubed 2 large carrots, peeled and chopped 2 onions, chopped 2 celery stalks, chopped 3 tbsp tomato paste 1 can (28 oz.) stewed tomatoes 1 pouch vegetable soup mix 6 cups water salt and pepper to taste In a large stock pot brown beef. Drain excess fat. Add the remaining ingredients. Bring to a boil and reduce heat to simmer. Cook for two hours over low heat stirring occasionally. Season with salt and pepper. --------------------------------------------------------------------- From: NANCY TROJANOWSKI <nmtnafi@worldnet.att.net> Subject: Turkey Recipe Brine-cured turkey breast with turkey bacon, roasted pears and roast-pear gravy Comment: Soaking the turkey breast in salt water creates the most moist smoothly textured turkey breast - it's not so much a flavor thing as a texture thing. The roast-pear gravy looks exactly like traditional turkey gravy, but with no flour or additives. Serves 8 Ingredients: 1 - 6 1/2 - 7 pound all-natural turkey breast 2 - 12 ounces thin-sliced turkey bacon 3 - (about 3 pounds) assorted large, firm pears such as Bartlett, Comice or Anjou, To prepare: Soak thawed or fresh turkey breast in a large pot of cold water to cover, with I pound kosher salt. Refrigerate for six hours. Remove, breast, rinse under cold water, pat dry. Preheat oven to 350 degrees. Season breast with,." I teaspoon coarse ground black pepper. Lay strips of turkey bacon in a tightly overlapping pattern to cover the entire breast securing with toothpicks if needed. Wrap breast tightly with double layer of cheesecloth, making sure top, bottom and sides are covered. Place breast in large, heavy, flat roasting pan. Cover breast tightly with foil. Roast for, 75 minutes. Halve pears, remove seeds and stem., After turkey has roasted 75 minutes, surround with pears, cut side down. Roast another 45 minutes. Remove foil and turn pears over. Roast another 30 minutes or until meat thermometer registers 160 degrees. (Total cooking time is about 2 1/2 hours) Remove pan from oven. Transfer turkey and pears to large platter. Let the turkey sit 15 minutes while you prepare gravy. Gravy Add 2 cups boiling water to pan juices and scrape up all drippings and brown bits. Pour though a fine strainer and reserve. Cut half the pears into chunks and place in blender. Process until very smooth, slowly adding reserved liquid. Transfer gravy to a small pot and keep warm adding salt and pepper to taste. Serving Carefully remove cheesecloth from turkey. Remove bacon. Slice breast. Serve turkey slices with some turkey bacon, roasted pear half, and gravy. --------------------------------------------------------------------- From: The Sprue-Nik Press, Oct 97 Tomato-Beef Skillet 1 Tbsp. corn starch 2 Tbsp. vegetable oil, divided 3 Tbsp. GF soy sauce 1 clove garlic, minced 1 tsp. sugar dash cayenne 1-1/2 lbs. boneless beef, sirloin tip, cut into 1/4-inch thick slices 1/2 tsp. ground ginger 1 medium green pepper, sliced into thin strips 1/4 lb. fresh mushrooms, quartered 1 small onion, sliced and separated into rings 2 small tomatoes, cut into wedges Combine the corn starch, 1 Tbsp. oil, soy sauce, garlic, sugar, and cayenne in a medium glass bowl. Add the beef and toss to coat well. Let it stand for several hours in the refrigerator. Drain and save the marinade. Heat the ginger in the remaining oil in a large skillet or wok. Add the beef and stir-fry until brown, 5-6 minutes; then push to one side. Add the green pepper, mushroom, and onions. Cook until slightly tender, 2-3 minutes; then push to one side. Add tomatoes; cover and cook 2 minutes. Pour the reserved marinade over the meat. If necessary, add some water, cook and stir until thickened. Makes 4 servings, and can be served with rice. This recipe comes to us from Judy and Bruce Richardson. ---------------------------------------------------------------------
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From: Marilyn Gioannini<mgioanni@TOTACC.COM> Subject: Stuffing The people who have helped me test the recipes that are in my book tell me that one of their absolute favorites is quinoa stuffing. I can't give you the complete recipe, my publisher doesn't like that, but I can tell you how to make it - those who normally make stuffing will know just what to do. For those of you who can use quinoa (please check with your medical advisor first): You'll need to cook about 2 cups of quinoa, more for a very large group. Rinse it thoroughly and cook in twice as much water, and simmer for 15 minutes, or until done to your taste. Add chopped celery and onion, sage, poultry seasoning, salt and pepper, plus a couple of eggs and a little melted margarine. This mixture can be put inside the bird. If cooking in a casserole, it will need to be cooked at least an hour, and will need more liquid added - chicken broth or turkey drippings. I cook the turkey in a bag, and when it's nearly done, use a baster to ladle the drippings onto the top of the stuffing/dressing. It is possible to avoid most of the fat with the baster - I would never throw that flavorful juice away, just don't use the fat. This dressing/stuffing is also really good with a pork roast. Add whatever you would add to bread or cornbread stuffing in about the same proportion. Taste as you go along! --------------------------------------------------------------------- From: Sherri T Miller <forbear@JUNO.COM> Subject: Summary: Sweet Brown Rice I received almost 2 dozen replies to my query about sweet brown rice, including several recipes. There were a wide variety of opinions. Thanks to everyone who replied! Several people said that sweet rice is sticky by nature because it has more starch than regular rice and requires more water. Someone else said to use noticable less water. Someone said it takes longer than regular rice but can be cooked the same way. Several people said it can't be cooked like regular rice. Several people said to soak it for 4-5 hours and then steam using a rice steamer. (I have no idea what a rice steamer is. I used my regular steamer and it turned out fine, but I had to stir it from time to time because the rice on the bottom was cooking and the rice on the top was not. I didn't care much for the texture, but my husband did, and my son, who doesn't usually eat rice, liked it). Several people suggested checking Asian or Thai cookbooks. Several people mentioned that it makes a good flour. Someone else said the flour works well as a thickener in water (like cornstarch), but doesn't work well with butter. One person suggested using it in meatloaf and other dishes as a binder. Someone sent the message: "Good Luck, its called goey sticky rice. Next time call Authentic Foods 800-806-4737." Here are some recipes: I've never heard of sweet *brown* rice before, but you may wish to consider trying the way I cook sweet *white* rice, a recipe which I got from a Thai cookbook. The cookbook indicated that the rice should be covered with plenty of water (allow for absorption) and that the rice should be soaked for 4-6 hours, "or preferably overnight." Drain. The rice should then be placed on two layers of cheesecloth, or similar, and steamed (I use a bamboo steamer) for about 30 minutes. Occassionally, on dry days, I pour water on the rice about halfway through the cooking cycle as it doesn't appear moist enough to me. It may be that the cooking time would need adjustment for brown rice. ----- The instructions on my bag said (for sushi rice): 2 cups rice 4 cups water 2 tbsp brown rice vinegar (may not be GF--sub Cider vin.) 2 tbsp sucanat or other sweetener 1 tsp salt Brign rice and water to a boil, cover tightly and reduce heat to a bare simmer. Cook till water is absorbed. Heat the other ingredients in a small pan until sugar is dissolved, then toss with the cooked rice. Traditionally you continue stirring and tossing until the rice is cooled off, then use it in your recipe. Of course you can cook it plain, too. It might help prevent scorching if you rinse the rice off before cooking. ---- One way i love it is this: 1 cup sweet brown rice 1 cup milk or soy or rice milk 3 cups water 1 tsp salt cook over night in a crockpot. In the morning add honey or sugar to taste, a little vanilla, some coconut, raisins, whatever--rice pudding! Hope this helps --- Hello, I make a wonderful Chinese breakfast porridge with Sweet Brown Rice called "congee". Here's my favorite mix, but congee can be made with all kinds of different ingredients. "Sweet Congee with Dried Fruit" 3/4 cup sweet brown rice, rinsed well and drained 1/4 cup dry adzuki beans (sometimes sp. azuki) 2 tbsp chopped dried fig 1/3 cup chopped dried dates 2 tbsp dried cranberries 2-3 dried peaches, chopped course 2 1/4" slices fresh gingerroot, peeled 1-2 tbsp honey 1. Place rice and beans in heavy pot or dutch oven. Add 6 cups water and bring to boil. Cover pot and reduce heat to a bare simmer. Cook 45 minutes, stirring every 15 minutes. 2. Stir dried fruit and ginger into rice and beans. Continue cooking, covered, over very low heat for another hour. Stir every 20 minutes. 3. Remove ginger. Mix in honey to taste. Spoon congee into small bowls and serve hot. (**a spoonful of bbq chicken or spiced fish, sauteed mushrooms, and pistachios goes really good on top.) Congee can also be made with vegetables such as carrots, celery, or turnips. Other than that, sweet brown rice should be cooked with 1 cup of rice to 1 1/2 - 2 cups water, 40 - 60 minutes. (different stoves and pots vary, so you have to experiment a little. I use 1 cup rice, 2 cups water for 45 - 50 minutes.) Enjoy!! --------------------------------------------------------------------- From: Mike Rose <mike_rose@BC.SYMPATICO.CA> Subject:How to Make Basic Congee or Rice Pudding Cook one cup of brown rice in 7-9 cups of water over a very low heat for six to eight hours. This can also be done in a crock pot overnight. You can substitute sweet rice for all or part of the rice. Breakfast Congee Add raisins or chopped apricots, some chopped walnuts and a sprinkle of cinnamon. --------------------------------------------------------------------- From: The Sprue-Nik Press, Oct 97 Subject:Baked Apple and Carrot Casserole 6 apples, cored, peeled, and thinly sliced 2 cups cooked carrot slices 1/2 cup brown sugar 2 Tbsp. GF flour mix** salt to taste 3/4 cup orange juice Mix the brown sugar, flour, and salt. Place half of the apples in a greased 2-quart baking dish and cover with half the carrots. Sprinkle half of the brown sugar mixture over the carrots. Repeat the layers and pour the orange juice over the top. Bake at 350 degrees F for 45 minutes. This recipe comes to us from Judy and Bruce Richardson. ---------------------------------------------------------------------
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: ntcf@NETVISION.NET.IL Subject: Chocolate Pudding 1/3 c. sugar 3 TBSP cornflour/cornstarch 1/4 tsp. salt 2 1/2 c. milk 2 1/2 TBSP pure, unsweetened cocoa powder Boil the above until it gets thick. WHen just boiling, transfer to lower heat for 3 min. stirring constantly Remove from heat and add 1 1/2 tsp. vanilla. Pour into serving glasses and refrig. If you want vanilla pudding, omit cocoa powder. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: Chocolate Pie filling (I haven't discovered a pie crust I'm 100% happy with but here's the filling. It's too thick to be used as a pudding.) 3/4 c. sugar 3 TBSP cornstarch/cornflour 1/4 tsp. salt 2 c. milk 3 beaten egg yolks 2 TBSP margarine 1 tsp. vanilla 4-5 TBSP unsweetened cocoa powder Combine sugar, cornstarch/cornflour, cocoa, sdalt and gradually add milk. Cook over medium heat until it boils and thickens. Cook 2 minutes more. Remove from heat. Stir a little into the yolks which have been beaten in a separate bowl. Return yolk mixture to rest of hot mixture and cook another 2 minutes. Remove from heat and add margarine and vanilla. Cool. Stretch plastic wrap over surface of filling (whether you cool it in a pot or in the crust) so as to prevent "skin" forming on the top. Pour into the pie shell and refrigerate. --------------------------------------------------------------------- From: Christoph & Sherry Hintze <chhintze@BMD.CLIS.COM> Subject: Crumb pie crust Cookie Crumb Crust Mix 6 cups gf flour 1 1/2 cups brown sugar, packed 1 1/2 cups chopped nuts 1 lb butter or margarine, softened Preheat oven to 375 degrees (190 C). In a large bowl, combine flour, nuts, and brown sugar. Blend well. With a pastry blender, cut in butter or margarine until mixture resembles cornmeal in texture. Press mixture firmly into 2 unbuttered, shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container. Label. Store in a cool, dry place. Use within 4 to 6 weeks. Makes about 10 1/2 cups of Cookie Crumb Crust Mix. Cookie Crumb Crust 2 cups Cookie Crumb Crust Mix, see above Press about 2 cups crumb mix into a baking pan or 9-inch pie plate and bake according to directions for filling. --------------------------------------------------------------------- From: ntcf@NETVISION.NET.IL Subject: 2 Honey Cakes for Rosh HaShannah Someone posted this ALL-PURPOSE GF FLOUR recipe to the list over a year ago. I have found it fantastic. I wish I could give credit to the person who created it. To all of you for whom Rosh HaShannah is significant, have a sweet and healthy year! To those it doesn't, these are good recipes to try any time. Enjoy! GF Flour: 1 C Brown rice 2/3 C Tapioca Starch 2 t xantham or guar gum 1 C White rice 1/3 C Corn Starch 3/4 C Sweet rice 1/4 C Rice polish or bran or potato starch HONEY CAKE 2 eggs 3/4 c. honey 1 c. sugar 1/2 c. oil 1 tsp. baking soda 1 tsp. baking powder 1 tsp. cinnamon 1 c. strong coffee 2 1/2 c. GF flour 1/2 c. chopped nuts Mix all together in any order and beat 5 min. with electric mixer. Bake at 325 for about 1 hour or a little more, in a large loaf pan. HONEY CHOCOLATE CAKE 2 C. GF flour 1 1/2 c. baking soda 1/2 tsp. salt 1/2 c. margarine 1 1/4 c. honey 2 eggs 2 sq. (100 gr) unsweetened chocolate, melted 2/3 c. water 1 tsp. vanilla extract Sift flour, soda and salt together 3 times. Cream margarine and work in honey gradually, beating well. Add a few TBSP. flour at a time, beating after each addition. Add chocolate and blend well. Add remaining flour in thirds, alternating with water, beating well after each addition. Add vanilla. Bake in 350 oven in 2 layer pans for a little over 30 min. Fill and frost as desired. --------------------------------------------------------------------- From: LEls608@AOL.COM Subject: Noodle Pudding 1 lb cooked rice spaghetti 6 eggs 12oz gf hard cream cheese 1 pint gf sour cream 1 tsp gluten free vanilla dash of salt 1 cup sugar 2 bars gf butter 1/2 cup gluten free corn flake crumbs Mix 4 tbsp butter & 4 tbsp sugar with corn flakes. Beat sugar and eggs together. Add in remaining ingredients. Pour spaghetti into 9x13" casserole dish. Pour mixture over noodles. Sprinkle crumb mixture on top. Bake for 25 minutes on 350 degrees. Freezes nicely. --------------------------------------------------------------------- From: Dennis <imxtc4u@GATE.NET> Subject: PUMPKIN CHIP MUFFINS Regular Gluten Free Makes 24 Muffins Makes 12 Muffins 4 Eggs 2 Eggs 2 Cups sugar 1 Cup sugar 16 Oz. Canned Pumpkin 8 Oz. Canned Pumpkin 1 1/2 Cups vegetable oil 3/4 Cup vegetable oil 3 Cups flour 1 1/2 Cups GF Mix 2 Teaspoons Baking Soda 1 1/2 Teaspoons Baking Soda 2 Teaspoons Baking Powder 1 1/2 Teaspoons Baking Powder 1 Teaspoon Cinnamon 1/2 Teaspoon Cinnamon 1 Teaspoon Salt 1/2 Teaspoon Salt 2 Cups semisweet chocolate chips 1 Cup Raisins In large mixing bowl beat eggs, sugar, pumpkin and oil until smooth. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips/raisins. Fill greased or paper-lined muffin cups 3/4 full. Bake at 375/400 degrees F for 16-20 minutes or until done when tested. MY GF Mix 7 Cups Brown rice Flour 1 Cup white rice flour 1 Cup Tapioca starch/flour 6 Teaspoons Xanthan Gum Stirred well and stored for general "flour" use. As a rule, I add more Baking powder and/or soda when cooking as in: If non-GF recipe calls for 2 teasp. I use 3 teasp. or if it calls for 1 1/2 teaspoons I use 2 teaspoons etc. I find I get better rising results with the GF "flour" if I use more than the original flour one called for. --------------------------------------------------------------------- From: Graham J KENT <graham.kent@DIAMOND.CO.UK> Subject: Bella Hot Chocolate Pudding Preparation : 12 minutes, cooking 25-30 minutes 100g 4oz plain chocolate; 100g 4oz butter, softened; 100g 4oz caster sugar; 3 medium eggs, beaten; 100g 4oz ground almonds; 100g 4oz dry white breadcrumbs (*Gluten Free*); icing sugar to dust; softly whipped cream to serve (optional). 1. Preheat oven to 190C / 375 F / Gas Mark 5. Lightly grease 6 (150ml / 1/4 pint) ramekin dishes or small heatproof dishes. 2. Break the chocolate into a heatproof bowl set over a pan of simmering water (do not allow the pan to sit in the water). Heat the chocolate for 4 minutes until melted. Remove from the heat and allow to cool slightly. 3. Meanwhile, place the butter in a bowl with the caster sugar and beat together until creamy. Gradually beat in the eggs. Fold in the chocolate, almonds and breadcrumbs until thoroughly mixed. 4. Divide the mixture between the dishes and level the surface. Bake for 25-30 minutes, until risen and firm to the touch. Dust with a little icing sugar. Serve warm, topped with spoonfuls of whipped cream (if liked). Calories per serving = 459. --------------------------------------------------------------------- From: Lorraine Dowdle <KWDLAD@AOL.COM> Subject: Chocolate Cake Recipe 1 3/4 cup GF flour 1/2 t zanthum gum 2 cup sugar 3/4 cup cocoa 1 1/2 t baking soda 1 1/2 t baking powder 1 t salt 2 eggs 1 cup milk 1/2 cup oil 2 t vanilla 1 cup boiling water Combine dry ingredients in large bowl and mix. Beat eggs well and add with milk and oil. Add other ingredients and mix. Batter will be thin. Pour into greased and floured 13 x 9" pan. Bake at 350 deg. for 35-40 min. --------------------------------------------------------------------- From: davmc <davmc@nbnet.nb.ca> Subject: Fresh Fruit Pie 1.Make and cook a 10 inch pie crust and set aside to cool. 2.Layer fresh berries(about 1 quart) in the cool pie shell until berries reach the top of the crust. 3.On the top of the stove combine 1 1/2 cups of water 3/4 cup of white sugar 2 Tablespoons (heaping) cornstarch Cook the 3 ingredients on the stove until it is thick and clear, stirring constantly. Remove from heat and add 1 small package of jello the same flavour as the fruit you are using. Stir until all the jello is dissolved. Pour evenly over berries and chill in the refrigerator until completely firm. Serve with ice cream or whipped cream. --------------------------------------------------------------------- Subject: Chocolate pudding summary From: cdbrecka@mail.netrover.com Hi Friends, I had SO AMNY responses to my pudding request it was WONDERFUL!!! Many people offered brand names that they know are gluten-free in their area. I will list those as well as a few recipes I received. If someone is searching for a particular choclate pudding I bet I have it. If it isn'tone that I list here e-mail me and I will send the entire pudding recipe file. Thanks again to all the chocolate pudding people out there. My children have had a riot with the tastes tests. Sincerely, Chris in Ontario Brand names in USA: Kozy Shack Chocolate Pudding NewMarket brand comes in a pint container (like a milk container) and is gluten free, casein free Bird's Dessert Mix (from England) available in USA Manischewitz Instant Pudding and Pie filling Brand Names in Canada: Watkins distributor Jell-o instant puddings Oetker : chocolat mousse Aylmer : chocolat Delmonte : chocolat fudge Jell-O : chocolat for microwaves Jell-O: chocolat (instant puddings and instant pudding light) Magic moments : chocolat, chocolat with haszlnuts Nestle : chocolat and milk chocolat Shirriff : chocolat Kingsford's Cornstarch box: 1/3 c. sugar 1/4 c. Corn Starch 1/8 tsp. salt 2 3/4 c. milk 2 Tbsp. margarine 1 tsp. vanilla In medium saucepan combine sugar, corn starch and salt. Gradually stir in milk until smooth. Stirring constantly, bring to boil over medium heat and boil 1 min. Remove from heat. Stir in margarine and vanilla. Pour into serving bowls. Cover and refrigerate. Makes about 2 1/2 c. *Chocolate pudding: Increase sugar to 2/3 c. and add 3 Tbsp. unsweetened cocoa with the corn starch. --------------- Vanilla pudding 3/4 cup sugar 3 tablespoons cornstarch or 1/3 cup flour 3 cups milk 4 beaten egg yolks or 2 beaten eggs 1 tablespoon margarine or butter 1 1/2 tsp vanilla in heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradulaly stir about 1 cup of the hot mixture into the beaten egg yolks or eggs. Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly, but do not boil. Reduce heat. Cook and stir for two minutes more. remove from heat. Stir in margarine and vanilla. pour into bowl. Cover surface with clear plastic wrap. Chill. Do not stir. Makes 6 servings *For chocolate pudding prepare as above, except add 1/3 cup unsweetened cocoa powder to sugar. use 2 tablespoons cornstarch or 1/4 cup flour, 2 2/3 cups milk, and egg yolks (not whole eggs) ---------------- Simple Pudding 2 c milk 3 T Honey, or 1/4 c brown sugar 3 T cornstarch 2 eggs 1 T vanilla for vanilla pudding/1 t for chocolate pudding 1/4 c chocolate powder dissolved in 3-4 T water Heat 1 1/2 c milk and sweetener to simmer in a heavy saucepan over low heat. In a measuring cup, mix remaining 1/2 c milk and cornstarch; stir into hot milk. Stir constantly over medium heat until thickened and starting to boil, about 2 to 3 minutes. Stir about 1/2 c of the hot mixture into beaten eggs. Dribble egg mixture into pan and stir over low heat for one minute. Remove from heat and stir in vanilla and chocolate mix. Serve warm or chilled in 4 dishes. *For vanilla pudding, leave out chocolate. *Microwave: Combine milk, sweetener and cornstarch in 2 qt dish. Cook for 6 minutes, stirring after 3 minutes, then after each minute. Beat in eggs and cook 30 seconds more. Add vanilla and chocolate. ------------------- Pudding 1/3 cup cocoa 1/2 cup sugar 2tbs. plus 1 tsp. cornstarch 2 cups milk 1 tbs. butter 1 tsp. gf vanilla mix dry ingredients together in bowl or pot with wire whisk, add milk and cook over medium heat until thick, stirring constantly or very fre- quently, when thick to desired consistency, add 1 tbs. butter and 1 tsp. gf vanilla and stir. Can be served warm or cold. Notes: I have doubled the recipe and it works fine, I've also done it in a large glass bowl in the microwave and it does well that way, you have to check and stir frequently. Skim milk makes it lower calorie/fat. Butter can be reduced or eliminated. --------------------------------------------------------------------- From: "J. Rackley" <jrackley@FOXINTERNET.NET> Subject: GF, Rice-free, Corn-free Lemon Sugar Cookies This recipe was modified from a recipe submitted by KSPEACE@AOL.COM in July. She/he used Frontier Naturals Lemon Extract which was alcohol free, but any type of gf extracts will work. This recipe can be egg-free with egg replacer, and corn-free if you use potato starch (I think the egg replacer does have corn in it. I didn't try this but I replaced half the oil in the original recipe with applesauce. You could probably replace more or all of it with applesauce, if you desire a lower fat recipe. If you do, make sure the pan is greased or use cooking spray so the cookies don't stick. Preheat oven to 350. In a large bowl, combine: 3/4 cup amaranth flour 1/4 cup potato starch or corn starch 1/4 cup soy flour 1/4 cup tapioca flour 1 Tbsp arrowroot powder 1 1/2 tsp xanthan gum 1/2 tsp cream of tartar 1/2 tsp baking soda (not powder) 1/4 tsp salt In a smaller bowl, beat 1 egg or equivalent egg replacer 1 cup sugar 1/4 cup canola oil (or margarine, if tolerated) 1/4 cup applesauce 1 tsp gf vanilla extract 1 tsp gf lemon extract Combine the wet 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 drop 1" balls of dough onto an ungreased cookie sheet. Then flatten the balls by whacking gently with a spatula. They will spread somewhat as they are cooking. Sprinkle with sugar, press again gently with the spatula to embed the sugar, than bake for 10-15 minutes or until lightly golden brown. Makes about 50 cookies - these keep well in an airtight container. --------------------------------------------------------------------- From: kathyn <kathyn2@WORLDNET.ATT.NET> Subject: ROYAL PECAN CHOCOLATE GATEAU 1/2 cup melted butter 1 1/4 cup sugar 4 T. cocoa 4 eggs 1/2 tsp. baking powder 1 tsp. vanilla 2 cups pecans Pour all ingredients into a food processor. Process for 30 secs, scrape down sides. Process again for 30 secs. Pour into a buttered spring-form pan. Bake at 350 for 35 minutes Melt together the following: 1/4 cup milk 1/2 cup chocolate chips wisk and pour over cake I have a 10" spring-form pan so I make this recipe 1 1/2 times or cake will be too thin. --------------------------------------------------------------------- From: Dayle Honer <pateron@NETCOM.CA> Subject: Banana Devil's Food Cake This cake is almost the same texture as the regular flour ones that I can remember, it is not too soft or spongy. You can make it in cake pans or as cupcakes or whatever, just adjust the baking time. I used a 9 x 13 pan and baked at 350 for 30 minutes or so (till toothpick came out clean) Banana Devil's Food Cake 2 cups brown sugar 1/2 c margerine/or butter 2 eggs (preferably large or extra large) 1/2 cup mashed banana 1 c buttermilk 1/2 tsp xanthum gum 2 cups gluten free flour (Bette Hagman's mixture) 3 tbsp soya flour 1 1/2 tsp baking soda 1/2 c cocoa 1 tsp salt. Cream shortening and brown sugar, add eggs and beat well. Then add banana and buttermilk, mix well. In separate bowl mix dry ingredients, mix well. Slowly add to the wet ingredients and beat till smooth. Pour into greased pan, and bake at 350 till toothpick comes out clean. (9x13 pan takes approx 30 minutes or so). --------------------------------------------------------------------- From: lisa sievers <sie@BLUERIDGE.NET> Subject: Birthday Cake Recipe Summary Thanks to all who responded to my requests for cake recipes. Three people recommended GF Pantry cake mix, 2 suggested Dietary specialties white cake mix, 1 for Miss Robens cake mix, 2 for the Black Forest Cake recipe in More From the GF Gourmet,p.96 and 1 said to use the recipe on the back of Hershey's Cocoa, substituting GF mix for regular flour. ------------------------------ CHOCOLATE FUDGE CAKE 4 oz. unsweetened chocolate 2 1/4 cups sifted GF flour mix 2 tsp. baking soda 1/2 tsp. salt 1/2 cup butter 2 1/4 cups brown sugar 3 lg. eggs 1 1/2 tsp. GF vanilla 1 cup gf sour cream 1 cup boiling water 1 1/2 tsp. xanthan gum ( or guar gum) 1. grease and flour cake pans 2. melt chocolate in small bowl over hot water, set aside to cool 3. sift flour, xanthan gum, baking soda, and salt into lg. bowl 4. cream butter in another lg. bowl, add brown sugar and eggs. Beat at high speed until light and fluffy for 5 mins. 5. beat in vanilla and chocolate 6. stir in dry ingredients alternately with sour cream. Beat well with wooden spoon after each addition, until batter is smooth 7. stir in boiling water, batter will be thin 8. pour at once into prepared pans bake 335 (or 350) for about 35 mins 9. remove from pans, cool, frost with chocolate fudge frosting yield: 9" 2 layer cake Notes: if frozen it reheats well in microwave, does not stay fresh at room temp. for long, gets crumbly. ----------------------------- YELLOW BUTTERMILK CAKE 1. SEPARATE 5 EGGS 2. IN MED. BOWL, BEAT 5 egg whites w/ 1 tsp. cream of tarter to stiff peaks 3. in lg. bowl cream: 5 egg yolks, 2 cups sugar, 1 tsp. vanilla, 1/4 cup applesauce 4. sift 2 3/4 cup gf mix with: 1/4 cup soy flour ( if not tolerated, use 1/4 cup gf mix) 1 1/2 tsp. baking soda, 1/4 tsp. salt 5. Add all ingredients alternately with 1 1/2 cups buttermilk. Bake 350 for 40-50 mins. or until done. Can use 2, 9 " pans or 9x14 pan. Can try to make chocolate by adding baking chocolate ore cocoa. Notes: moister if made from sweet rice flour as part of gf mix ------------------------------- ROYAL PECAN CHOCOLATE GATEAU 1/2 cup melted butter 1 1/4 cup sugar 4 T. cocoa 4 eggs 1/2 tsp. baking powder 1 tsp. vanilla 2 cups pecans 1. Pour all ingredienets into food processor. Process for 30 seconds, scrape down sides. Process again for 30 seconds, Pour into buttered spring form pan, bake 350 for 35 mins. 2. Melt together: 1/4 cup milk, 1/2 cup chocolate chips 3. Whisk and pour over cake Notes: if using 10" spring form pan, make the recipe 1 1/2 times or cake will be too thin. -------------------------- BLACK MAGIC CAKE 1 3/4 cup rice flour 3/4 cup cocoa 1 tsp baking powder 1 cup brewed black coffee 1/2 cup oil 1 tsp vanilla 2 cups sugar 2 tsp. baking soda 1 tsp. salt 2 eggs 1 cup sour milk - add liquid ingredients to dry and beat at med. speed for 3 minutes - bake in 9 x 13 pan for 45 to 50 mins, or in 2 layer pans for 25 to 30 mins. Notes: sour milk can be made by adding 1 tsp. vinegar to 1 c. milk and letting set for 5 mins. Sift dry ingredients, black coffee can be replaced with water -------------------------- BANANA DEVIL'S FOOD CAKE 2 CUPS BROWN SUGAR 1/2 C. margerine or butter 2 lg. eggs 1/2 cup mashed banana 1 cup buttermilk 1/2 tsp xanthan gum 2 cups gf mix 3 tbs. soya flour 1 1/2 tsp. baking soda 1/2 c. cocoa 1 tsp. salt Cream shortening and brown sugar, add eggs and beat well. Add banana and buttermilk, mix well. In separate bowl, mix dry ingredients, mix well. Slowly add to the wet ingredients and beat till smooth. Pour into greased pan, bake at 350 till toothpick comes out clean. 9x13, approximately 30 mins. -------------------------- CHOCOLATE SOUFFLE ROLL note: to make this a layer cake, rather than a roll cake, bake the batter in three, 7" or 8" round pans, lined with parchment paper. The layers are quite fragile. The finished cake can be spread with whipped cream (flavored with Grand Marnier or vanilla) and berries between the layers, finished on the top with whipped cream rosettes with a dipped berry on each rosette. 7 oz. dark, sweet chocolate (such as Lindt) 4 tbsp. very strong prepared coffee 7 eggs, separated 3/4 cup sugar, divided 2 tbsp. cocoa Preheat oven to 350, grease 10" x 15" jelly roll pan and line w/ greased wax paper. Melt chocolate and coffee in double boiler and stir until chocolate is melted. Cool slightly. Beat yolks with 1/2 c. sugar until fluffy and pale yellow. Add chocolate and coffee to yolks. Beat whites until soft peaks form. Add 1/4 c. sugar, beating gradually until stiff peaks form. Fold whites into chocolate mixture. Pour batter into pan and bake 15 - 20 mins. or until roll is firm. Remove and cool for 5 mins. Place damp towel over roll and cool completely at room temp. Store in cool place. Remove towel from roll and sprinkle with cocoa. Place an ungreased sheet of wax paper over roll and turn roll upside down. Remove pan and 1st piece of wax paper. Spread whipped cream or mocha filling over flattened cake and roll up very carefully and quickly. Store in refrigerator. Serves 8 - 10 --------------------------------------------------------------------- From: Chris Silker <silk@MEANS.NET> Subject: Summary: Snickerdoodles; another question Hi all - Thanks to everyone who sent me snickerdoodle recipes and tips! Apparently this is a craving that strikes many among us. :) I've only had the chance to try the first recipe; it worked out so well, I might not make it to the others. My two gluten consuming roommates DEVOURED these and even fought with each other over the few cookies that remained this morning - what higher compliment? ;) I included a note in that recipe about what I used for flour. The cookies hold together like gluten-containing cookies both when right out of the oven and when they cool - but they get crumbly if you warm them up in the microwave later. My latest question - does anyone have a good book that lists food additives and food ingredients, including what they might be made of? -------------- A guy in our local group makes the best things, one of them being snickerdoodles. I think one of his secrets is that he's developed his own mix to use with most of his baking, including bread. His mix will follow the cookie recipe. Be sure not to overbake them. Take them out before they brown and they'll be terrific. --------------------------------------------- Snickerdoodles 1 c. butter 2 1/2 tsp. baking powder 1 1/2 c. sugar 2 tsp. cream of tartar 2 eggs 1 tsp. baking soda 1 1/2 tsp. xanthan 1/2 tsp. salt 2 3/4 c. GF flour mix (or 1/2 rice flour and 1/2 sweet rice flour) [note from Chris - I used 1/4 c tapioca flour, 1 1/4 c sweet rice flour, and 1 1/4 c rice flour (from an Oriental market) - it worked perfectly!] Beat together butter, sugar, eggs. Stir dry ingred. together and slowly add to butter mixture. Chill dough. Roll into walnut size balls and roll in mix of 2 Tbsp. sugar and 2 tsp. cinnamon. Place 2" apart on cookie sheet. Bake at 350* until barely browned but still soft, approx. 10-12 min. They puff up at first, then flatten when cooling with crinkled tops. Tim's Flour Mix ( we are able to purchase these at an oriental market cheaply) 4 1 lb. bags of rice flour 1 1 lb. bag of glutinous/sweet rice flour 1 14 oz. bag of tapioca flour Have fun baking and testing! ---------------- Hi, I was just having the same craving yesterday. The Sugar cookie mix from the Gluten Free Pantry makes a great snikerdoodle (and the recipe is in their cookbook for the mix). My non gf employees enjoyed the cookies as well. ---------------- Below is my recipe for Snickerdoodles, modified from the Gold Medal Flour bag (back before I became celiac, that's the recipe I used). Hope this works for you; enjoy! 1-1/2 c. supgar 1/2 cup margarine/butter, softened 1/2 cup shortening (Crisco works well) 3 eggs (I've been using extra large) 2-3/4 cups flour (Ener-G's Gourmet Blend, or Bette Hagman's blend) 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 tbsp. sugar mixed with 2 tbsp. cinnamon OR 4 tbps. colored sugar [Chris note - I would add some xanthan gum and substitute sweet rice flour for 1/2 the flour to help these hold together; haven't tried this recipe yet, however] Oven 375 degrees. Blend margarine and shortening thoroughly in a large bowl. Mix in 1-1/2 cups sugar, then eggs. In a separate bowl, combine the flour, cream of tartar, baking soda and salt. Mix flour mixture into egg mixture. Chill dough for about 1/2 hour-45 min. or until fairly firm. Pinch off pieces of dough, about the size of a small walnut, and quickly shape into a ball in your hands. Roll dough balls in sugar/cinnmon mixture and place 2" apart on an ungreased cookie sheet (I like Airbake sheets). Bake 12 minutes, or until a finger makes no dent. Let cool for a minute or two on the cookie sheet, then remove to a wire rack to cool completely. Makes about 60 cookies. Sometimes these get a bit crumbly, or fall apart from the middle. One thing to try is to actually grease the cookie sheet before rolling the dough and baking. For some reason, the extra (!) grease crisps up the bottoms a bit. Happy Snickerdoodling! :-) -------------------- I don't have a recipe, but I got some dandy snickerdoodles from Gluten-Free Delights, P.O. Box 284, Cedar Falls, IA 50613, phone 319-266-7197. I don't have any financial interest in this source, but they have some pretty good stuff that I like to eat. Including other kinds of cookies, English-style muffins, donut holes, and coffee cake. Good luck and good health! ----------------- Here is a recipe from the box of White Cake Mix from "Dietary Specialties" The above company sells GF products. "Snickerdoodles" 1 pouch white cake mix (comes 2 pouches in a box. 1/3 cup margarine 2 eggs Heat oven to 350 deg. using elect. mixer or fork cut margarine into cake mix. add eggs and mix until just blended. form into 1" balls and roll into mixture of 2 Tbls granulated sugar, 2 teas. Cinnamon. place on an ungreased cookie sheet and bake 12-15 minutes. cool on wire rack. makes about 28 cookies -------------- I don't have a Snickerdoodle recipe, but why don't you try Sugar Cookies II from The GL Gourmet Cooks Fast and Healthy? Instead of rolling the cookies out, roll in a ball and then roll in sugar and powdered sugar? ----------- Buy a regular cookbook, and when it says flour, substitute 3 parts white rice flour + 1 part sweet rice flour. (2 cups wheat flour = 1+1/2 c white rice flour + 1/2 c sweet rice flour) The sweet rice flour is crucial because it is sticky and somewhat heavy and acts as a binder to the regular rice flour, much like wheat gluten does. I have used this combination for several years now and have never been disappointed in the results. I buy the sweet rice flour at a local Asian market, but it is also available at Ener-g. Happy baking. --------------------------------------------------------------------- From: Sherry Hintze <chhintze@bmd.clis.com> Subject: Summary: Sugar Cookies 2/3 C. shortening 3/4 C. sugar 1/2 tsp. vanilla 1 egg 4 tsp. milk 1 1/2 C GF flour 1/2 C sweet rice flour 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp xanthum gum Cream first 3 ingredients. Add egg and beat until light and fluffy. Stir in milk. Sift together dry ingredients and blend into creamed mixture. Divide doun in half and chill 1 hour. Roll (slightly thick) out on lightly floured (rice) surface. Bake on greased cookie sheet for 6-8 minutes at 375. You can frost and decorate when cool OR sprinkle with colored sugar before bakeing GF Flour -- use the B. Hagman mixture: 2 c rice flour, 2/3 c potato flour, 1/3 tapioca flour. Sweet rice flour can be found at oriental food stores. Good Luck and enjoy Sandy Stadelman Akron, OH --------------------------------------------------------------------------- Here are two: Rolled Sugar Cookies 1-1/2 cups white rice flour 1/2 cup butter or margarine (cold) 1/2 tsp. cream of tartar 1/2 cup sugar 1/2 tsp. baking soda 1 egg (cold) 1-1/2 tsp. xanthan gum 1/2 tsp. GF vanilla, lemon, or 1/8 tsp. salt almond flavoring Combine the rice flour, cream of tartar, baking soda, xanthan gum and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and vanilla (or other flavoring) together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies. -------------- Gingerbread Cookies 1-3/4 cups GF flour mix** 1/2 to 3/4 tsp. ginger 1/2 tsp. cream of tartar 1/8 tsp. salt 1/2 tsp. baking soda 1/2 cup butter or margarine (cold) 1-1/2 tsp. xanthan gum 1/2 cup brown sugar 1/8 tsp. cloves 1 egg (cold) 1/4 to 3/8 tsp. cinnamon 1/2 tsp. GF molasses Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with GF flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies. Happy Holidays, Jamie Harvey ------------------------------------------------------------- Gluten-free Roll-out Cookies 1 cup butter 1 cup tapioca flour 2/3 cup sugar 1 cup GF mix (Bette Hagman combo) 1/2 cup light corn syrup 1 cup cornstarch 1/2 tbsp lemon juice 1/2 cup potato starch flour 1 egg 2 tsp xanthan gum *In a large bowl at medium speed mix butter, sugar, corn syrup, egg and lemon juice, until well blended. *Gradually add flour and salt. *Cover and refrigerate for at least 1 hour. *On a lightly floured surface roll out 1/3 batter at a time to slightly more than an 1/8 of an inch thickness. *Cut into shapes and place on an ungreased cookie sheet. *Sprinkle decorations if desired. *Bake 8-10 minutes, until lightly brown. (Depending on thickness, this may be as much as 17 minutes.) NOTE: I have added 1/2 cup of cocoa to make a chocolate type cookie, kids love it! It was my take on the little chocolate "Teddy Grahams". I have also added a gf red food colouring to make the dough pink for Valentine hearts. This recipe is great to work with and it can be adapted to any holiday with the right cookie cutters. Hope you enjoy them :). They have even been known to fool the gluten eating friends. -------------------------------------------------------------- Hi Sherry, Good question. The only recipe I have had success with is a mix by miss Roben's called Holiday roll and cut cookie her phone number is 1-800-891-0083. the cost is $4 plus shipping. Call for her free catalog. -------------------------------------------------------------- Hello Sherry -- If you have Joy of Cooking, try the Rich Roll Out Cookies in the refrigerator cookie dough section of the book. Just use hard margarine and the standard gf flour mix. I sometimes add in a bit of sweet rice (aka sticky rice) flour to give it more cohesion. It's worked well for me, does well with added flavors and colors, and I've even managed the pinwheel cookies on a good day with lots of refrigeration and some fast work with the rolling pin. All the best, Elizabeth --------------------------------------------------------------------- From: Gill Kent <gill_k@YAHOO.COM> Subject: Eggless Fruitcake Part 1 8 oz Butter 8 oz Brown Sugar 8 oz Currants 8 oz Sultanas 4 oz Raisins 1 oz Almonds 1 doz. Walnuts pint warm water Put the above ingredients into a saucepan and bring slowly to the boil, stirring all the time. Boil gently for 5 minutes. Remove from heat and allow to go quite cold. Part 2 14 oz Flour 1 tsp. Salt 1 tsp. Mixed Spice Nutmeg grated (1/2 tsp. powdered) Sift flour with salt and spices and stir into cold fruit mixture. Part 3 1 tsp. Bicarbonate of Soda 1 tsp. warm water Dissolve Bicarbonate of Soda in water and add to mixture. Turn mixture into a prepared cake tin. Bake for 2 to 2 hours at Gas Mk 4 , 350F or 175C. Notes : We used Rice flour for the first attempt. A 10inch ringform cake-tin was used in a fan-assisted oven to ensure that the cake cooked evenly. --------------------------------------------------------------------- From: Steepers <steeper@CABLELAN.NET> Subject: Pumpkin pie This may be a day late but.......I make crustless pumpkin pies all the time. Just grease up the pie plate a little, buy gf canned pure pumpkin and follow the recipe. I then bake it for 30 min or so at 350. ( don't need to bake at 425 X 15 min first). I usually bake one crustless and one with gluten. One of my kids prefers the crustless. I just pretended I had forgotten the crust the first time!! --------------------------------------------------------------------- From: Debbie Resch <dresch@CANDY.MICRO-NET.NET> Subject: Gingerbread Summary - USA -------------- GINGERBREAD 1 1-3/4 c. GF flour mix 1/2 to 3/4 tsp. ginger 1/2 tsp. cream of tartar 1/8 tsp. salt 1/2 tsp. baking soda 1/2 c. butter or margarine (cold) 1 - 1/2 tsp. xanthan gum 1/2 c. brown sugar 1/8 tsp. Cloves 1 egg (cold) 1/4 to 3/8 tsp. Cinnamon 1/2 tsp. GF molasses Combine the rice flour, cream of tartar, baking soda, xanthan gum, cloves, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. From the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with GF flour or confectioner's sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shape as desired. Bake at 350 F. for 12 minutes. cool on a wire rack. Makes about 20 cookies. -------------- #2 Sugar Gingersnaps 3/4 cup margarine 1 cup sugar 1 egg 1/4 cup molasses 2 cup GF Flour Mix (B. Haggman's)* 1 and 1/2 tsp xanthan gum 2 tsp baking soda 1/2 tsp salt 1 and 1/2 tsp GF Ginger (Club House and Watkin's are two I know are safe) 1. Cream margarine, sugar and egg. Stir in molasses. 2. Mix dry ingredients in separate bowl, stirring well or sifting 3. Mix dry ingredients and creamed mixture together. 4. Roll into balls and place on ungreased cookie sheet, flatten slightly 5. Bake at 350 degrees for about 12 minutes until bottom is brown. Cookies will be soft when removed from pan but will firm up when cool. When lightly browned these cookies end up being chewy - if you like crispier gingersnaps just cook a minute or so longer. * Bette Haggman's Mix is: 6 cups rice flour, 2 cups potato starch and 1 cup tapioca flour. Note: Potato starch and potato starch flour are the same item. Potato Flour is very different and has a very stong taste, not that suitable for replacing regular flour. -------------- #3 GINGERBREAD Cutout Cookies ************** 1 1/2 c dark molasses 1 c packed brown sugar 2/3 c cold water 1/3 c shortening ( I used golden crisco) 7 c Bette Hagman GF flour mix (rice flour, potato starch, tapioca starch) 5 tsp. Xantham gum 2 tsp baking soda 1 tsp salt 1 tsp ground allspice 2 tsp ground ginger 1 tsp ground cloves 1 tsp ground cinnamon Decorators Frosting Mix molasses, brown sugar, water and shortening. I put these in the bowl and turned on the mixer while I mixed the rest of the ingredients. Mix in remaining ingredients except frosting. Cover and refridgerate at least 2 hours. Heat oven to 350. Roll dough 1/4 inch thick on floured board (I used sweet rice flour). Cut with floured gingerbread or any cookie cutters. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes. I was finding I was taking them out at about 9 minutes. Cool. Frost or decorate with frosting. Makes about 2 1/2 dz. 2 1/2 inch cookies. Regular Cookies *************** Decrease flour to 6 cups. Roll dough 1/2 inch thick. Bake about 15 minutes. -------------- DECORATORS FROSTING ******************* 2 c powdered sugar 2-3 tbsp water Mix adding 2 tbsp water and the third one as needed. Should easily go into decorators tube or hold shape. I just split it 6 ways into little cups and colored them. Put a butter knife with each bowl and let the kids go to it. We ended up with some very colorful rainbow gingerbread men, santas, angels, trees, reindeer, etc. and they had fun. For those in Canada (Alberta) Redpath Icing sugar at IGA is GF. -------------- #4 GINGERBREAD Preheat oven to 350. In mixing bowl, combine: 2/3 cup brown rice flour 1/3 cup sweet rice flour 1/3 cup tapioca flour 1 T. cinnamon 1 tsp. ginger 2 tsp. xanthan gum 1 tsp. baking soda 1/2 tsp. salt Add: 1/4 c. oil 1/4 c. molasses 2 T. water Mix with hands and add more tapioca flour or water to make a kneadable dough. Roll out on a (tapioca) floured board to about 1/4 inch thick and use a "gingerbread man" cookie cutter, or simply roll into 1" balls and flatten. Bake on an ungreased cookie sheet for 14 minutes. Cookies should be cakelike, but slightly chewy. We're trying to avoid sugar. Dusting these cookies with powdered sugar (I make my own by putting sugar into a clean coffee grinder) makes your tongue think that they are sweeter than they really are. They're really pretty good. Or, if you like 'em even sweeter, add 1/4 cup of sugar to the dry mix. -------------- #5 Gingerbread In mixing bowl, combine: 2/3 cup brown rice flour 1/3 cup sweet rice flour 1/3 cup tapioca flour 1 T. cinnamon 1 tsp. ginger 2 tsp. xanthan gum 1 tsp. baking soda 1/2 tsp. salt Add: 1/4 c. oil 1/4 c. molasses 2 T. water Mix with hands and add more tapioca flour or water to make a kneadable dough. Roll out on a (tapioca) floured board to about 1/4 inch thick and use a "gingerbread man" cookie cutter, or simply roll into 1" balls and flatten. Bake on an ungreased cookie sheet for 14 minutes. Cookies should be cakelike, but slightly chewy. We're trying to avoid sugar. Dusting these cookies with powdered sugar (I make my own by putting sugar into a clean coffee grinder) makes your tongue think that they are sweeter than they really are. They're really pretty good. Or, if you like 'em even sweeter, add 1/4 cup of sugar to the dry mix. -------------- #6 Gingerbread Cookies (GF) 1 3/4 cups GF flour mix 1/2 tsp. cream of tartar 1/2 tsp. baking soda 1 1/2 tsp. xanthan gum 1/8 tsp. cloves 1/4 to 3/8 tsp. cinnamon 1/2 to 3/4 tsp. ginger 1/8 tsp. salt 1/2 cup butter or margerine (cold) 1/2 cup brown sugar 1 egg (cold) 1/2 tsp. GF molasses Combine the flour, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger and salt. Mix well. Cut in the butter or margerine until the mixture is in crumbs the size of peas. In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour. Dust some freezer paper (not wax paper) with GF flour or confectioner's sugar. Put the dough on the freezer paper and sprinkle with flour or confectioner's sugar. Roll the dough to 1/4 inch thick and cut out shapes as desired. Bake at 350 (F) degrees for 12 minutes. Cool on a wire rack. Makes about 20 cookies. -------------- Rice Crispie aka Gingerbread House Last year I was having the same problem, and luckily Kellogg's came out with Christmas coloured rice krispies. A pattern for a ski lodge or house was on the box, as well as Christmas cutouts. My son and I spent a day on this. We had a blast and it turned out quite good. He thought it was just as good as gingerbread. The cookies were really easy to do (I'm not a big one for rolling pastry and stuff) as you could just reshape with your hands or move the warm mixture around in the cookie cutters. They were a big hit at the school party we took them to also. (My son is allergic to just wheat, so I'm not sure if there are any marshmallows that are gluten free) Michelle in Vancouver, BC --------------------------------------------------------------------- From: The Sprue-Nik Press, Oct 97 Chocolate Cake 1 cup GF flour mix** 1/2 tsp. xanthan gum 1 cup sugar 1/2 cup cocoa powder 1/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 3/8 cup milk (add 1-2 Tbsp. more if the batter seems to be too thick) 1/2 cup coffee--cool, not hot 1 egg 1/4 cup oil 1 cup semisweet chocolate chips Sift the dry ingredients into a large bowl. Mix the wet ingredients well. Add the wet ingredients to the dry ingredients, and stir until blended. Fold in the chocolate chips. Grease and flour (using rice flour) a 9x13" pan. Pour cake batter into prepared pans and bake at 350 degrees F for 25-30 minutes, until a toothpick comes out clean. (Note: It is not a tall cake, it comes out more like brownies, with a texture somewhere in between.) Let the cake cool in the pan. Top it with powdered sugar or frosting. This recipe originally came from the Summer 1997 catalogue of Penzeys, Ltd.; and was adapted to be gluten-free by Vicki Lyles. --------------------------------------------------------------------- From: Lisa McKinney <lisabeth@IX.NETCOM.COM> Subject: Sour Cream Belgian Waffles I pulled this recipe off the internet, but use it for pancakes. They're not too bad . . . my son eats them, that's all that matters. 1/4 c. melted butter 1 c. milk 1 1/2 t. vanilla 1 c. sour cream 2 eggs 2 T. sugar 1 1/2 c. flour 1 T. baking powder Mix first 6 ingredients w/fork. Add dry ingredients gradually. Use 3/4 C. for a 7" waffle. --------------------------------------------------------------------- From: KWDLAD <KWDLAD@aol.com> Subject: Great GF Holiday Sugar Cookies 3 C white rice flour 1 t cream of tartar 1 t baking soda 3 t xanthum gum 2 cold eggs 1/4 t salt 1 C butter (cold) 1 C sugar 1 t GF vanilla Mix the dry ingredients. Cut in butter until mixture in the size of peas. Mix the wet ingredients in another bowl then add to the dry ingredients and mix. Stir until dough pulls away from sides of the bowl. Keep in bowl and refrigerate for 1 hour. This will make it easier to roll out. Dust cutting area with GF flour. Roll out dough 1/4 inch thick and cut with cookie cutters. Makes 3 dozen cookies. Bake 12 min. at 350 degrees. Frosting 3 C powdered sugar 1/3 C softened butter 1 1/2 t vanilla About 2 T milk Mix sugar and butter; stir in vanilla and milk; beat until smooth and spreadable. --------------------------------------------------------------------- From: Ian Wahl <iwahl@WWA.COM> Subject: Cookie decorations A great big thank you to all who replied!! I did not get any input on the cookie decorations, but I came up with my own ideas. I bought a cookie cutter that has indentations for the eyes, nose, mouth and buttons. We did not have to decorate them because they already looked cute! I did think that I could use some GF candy that I have left over from Halloween if necessary! I hope these suggestions help. --------------------------------------------------------------------- From: catherine middleton <cmiddlet@BUS.YORKU.CA> Subject: poppyseed cake This recipe is adapted from the Silver Palate cookbook. Not really a Christmas thing, but very good all the same. Cake: 1/2 cup butter 1 1/2 cups sugar 4 eggs 1/4 cup bean flour 1 1/4 cup rice flour 1/2 cup cornstarch 1 tsp. xanthan gum 2 1/2 tsp. GF baking powder 3/4 cup milk 1/2 cup poppyseeds 1 tsp. GF vanilla grated zest of 2 oranges Cream butter and sugar. Beat in eggs, one at a time. Sift flours together, with baking power and xanthan gum. Add to egg/butter/sugar mixture, alternating with the milk. (e.g. add 1/3 of the flour mix, then some milk, then more flour, more milk etc.) Fold in poppyseeds, vanilla and orange zest. Bake in a bundt pan, at 325F, 50 - 60 min. Punch cake with holes (use a fork) and pour the glaze over top while the cake is still warm. Glaze: 1/4 orange juice 1/4 cup sugar Simmer for 5 minutes, pour over cake. --------------------------------------------------------------------- From: catherine middleton <cmiddlet@BUS.YORKU.CA> Subject: Shortbread This recipe is adapted (by my father) from my Scottish grandmother's recipe. It's the "thick" kind, not the type to roll out for cookies. It is a bit crumbly, but it's good. 7 ounces (oz.) butter 6 oz. Hagman flour mix* 3 oz. rice flour 3 oz. cornstarch 3 oz. sugar (weigh these ingredients) Soften butter at room temperature. Rub in dry ingredients. Knead til soft, but not too soft and fatty. Press into tins (three 8" cake tins work well). Crimp edges (like a pie crust) and prick all over with a fork. Bake at 325 F about 1/2 hour until golden brown. Score (cut lightly with a sharp knife) and sprinkle with sugar. *flour mix: 6 parts rice flour, 2 parts potato starch, 1 part tapioca flour --------------------------------------------------------------------- From: Karen Bulmer <kbulmer@CHA.AB.CA> Subject: Chocolate clusters, Cherry Treats This is my favorite. I have heard of them being called Frogs, Mud, Haystacks or whatever name you wish to call them. 1/2 cup butter 2 cups sugar 1/2 cup milk 6 tbsp. cocoa 1 cup coconut 3 cups buckwheat flakes 1/2 tsp. salt 1 tsp. vanilla Bring butter, sugar, and milk to a boil. Add remaining ingredients, mix well. Drop by teaspoon on waxed paper. Cool. Makes about 4-5 dozen. Cherry Treats 1/2 cup butter 1 1/3 cups fine coconut 1 1/2 cups icing sugar 1 tsp almond flavoring marashino cherries coating "graham" cracker crumb substitute or finely chopped almonds, walnuts, pecans (your choice) Mix first 4 ingredient well. Take a small amount of dough a cover a cherry by rolling between your palms. Roll in coating (while still moist from your hands or you will have to re-roll). Chill. Makes about 2 dozen. --------------------------------------------------------------------- From: The Sprue-nik Press, Dec 1997 Subject: Sour Cream Coffee Cake Topping: 1/2 cup brown sugar 1 Tbsp. cinnamon 2 Tbsp. white rice flour 2 Tbsp. melted butter 1/2 cup chopped nuts Cake: 1/2 cup butter 1 cup sugar 2 eggs 2 cups white rice flour 1 tsp. baking soda 1 tsp. baking powder 1 cup sour cream 1 tsp. vanilla Combine the topping ingredients together and set aside. Cream the butter and sugar. Add the eggs one at a time, beating well after each. Add the flour, baking soda, and baking powder alternately with the sour cream and vanilla. Pour 1/2 the batter into a greased and floured 10" tube pan, add 1/2 the topping, then repeat. Bake at 350 degrees F for 35-40 minutes. This recipe comes to us from Keith Davis. --------------------------------------------------------------------- From: The Sprue-nik Press, Dec 1997 Subject: Nestle's Toll House Cookies Use the recipe on the back of the Nestle's Toll House Chocolate Chips package, with the following changes: Use 1 cup of the GF flour mix** and 1 tsp. xanthan gum for each cup of wheat flour, and use half butter and half butter-flavored Crisco in place of the margarine. This recipe comes to us from Beth Codere. --------------------------------------------------------------------- From: The Sprue-nik Press, Dec 1997 Subject: Peanut Butter Cookies 1 cup Pioneer sugar 1 cup peanut butter (creamy or crunchy) 1 egg 1 tsp. baking soda Mix the ingredients and roll into balls (about the size of walnuts). Place the balls on an ungreased cookie sheet and bake at 350 degrees F for 8 to 10 minutes. Cool for two minutes. Yields 24 cookies. This recipe comes to us from our September meeting. [It was unsigned. If the author steps forward, I'll give credit in the next newsletter--ed.] --------------------------------------------------------------------- From: The Sprue-nik Press, Nov 1997 Subject: Butter Squares 1 cup rice flour 1/2 cup tapioca starch 1 stick (1/4 lb.) of margarine or butter 3 Tbsp. sugar 2 eggs 1-1/2 cups brown sugar 1/4 cup margarine 1 Tbsp. GF vinegar 1 Tbsp. tapioca starch 1 cup nuts or 1/2 cup raisins Mix the rice flour, 1/2 cup tapioca starch, stick of margarine and sugar until crumbly. Press into a 9 inch pan. Bake at 350 degrees F for 10 minutes. Let it cool for a short time. Beat the eggs, brown sugar and 1/4 cup of margarine until fluffy. Add the vinegar, then the remaining tapioca starch, then the nuts and/or raisins. Pour over crust. Bake at 350 degrees for 20 to 25 minutes until golden brown. Refrigerate. --------------------------------------------------------------------- From: Anned0472 <Anned0472@AOL.COM> Subject: German Sweet Chocolate Brownies 1 pkg. (4oz.) Baker's German's Sweet Baking Chocolate 1/4 c. (1/2 stick) buller or margarine 3/4 c. firmly packed brown sugar, divided 2 eggs 1/2 c. flour (Bette Hagman's formula - 2 parts white rice flour 2/3 parts potato starch flour & 1/3 part tapioca flour) 1//8 t. zanthan gum 1 c. chopped pecans or walnuts, divided 1 1/3 c. (3 l/2 oz.) flaked coconut 1/4 c. milk. HEAT oven to 350 F- grease bottom and ssides of 8 in. square pan MICROWAVE chocolate and butter in large bowl for 1 1/2 min or until butter is melted - stir in chocolate completely. STIR 1/2 c. brown sugar into choc. til blended. Mix in eggs. Stir in flour, zanthan gum & nuts. Spread in prepared pan. MIX coconut, remaining brown sugar and nuts in small bowl - stir in milk - spoon evenly over brownie batter. BAKE 35 min. Cool in pan. --------------------------------------------------------------------- From: Karen Bulmer <kbulmer@CHA.AB.CA> Subject: Candy My girlfriend made this candy with the following flavorings; peppermint, raspberry, root beer, anise (licorice), banana, amaretto flavors. They candy turned out so great she made assortment baskets and handed them out to neighbors as Christmas gifts. 2 cups sugar 3/4 cup lilly white corn syrup 1/2 cup water 2 tsp preferred flavoring/extract food color icing sugar (Redpath from IGA in Alberta is GF) put a pot on the stove add sugar, corn syrup, water stir together, turn heat up to high, put in candy thermometer bring to a boil and just before it reaches 300 degrees add flavoring and food coloring (color is optional) remove from heat have cookie sheets ready with icing sugar covering bottom and using finger groove lines thru icing sugar.=09 Pour candy into grooves and cool until hard. Break by hand, when cool, into whatever sized pieces.=20 --------------------------------------------------------------------- From: ANAFFECT <ANAFFECT@AOL.COM> Subject: Excellent Choc. Cake Recipe 1-3/4 c. GF flour 1/2 t. zanthum gum 2 c. sugar 3/4 c. cocoa 1-1/2 t. baking soda 1-1/2 t. baking powder 1 t. salt 2 eggs 1 c. milk (optional: add 1 t. vinegar to sour) 1/2 c. oil 2 t. vanilla 1 c. boiling water (optional: use black coffee instead for stronger flavor) Combine dry ingredients in large bowl & mix. Beat eggs well, add milk and oil. Mix together both dry & wet ingredients. Batter will be thin. Pour into greased & floured 13x9" pan. Bake at 350 deg. for 35-40 min. --------------------------------------------------------------------- From: Perenpros <Perenpros@AOL.COM> Subject: PIE CRUST Grind up crackers in your food processor with the steel blade. Do it on pulse so that they are fine crumbs not dust. If you don't have a food processor, you can crush them in a plastic bag with a rolling pin. Add some melted butter to them, start with 1/4 of a cup and mix until lighlty coated. Press into a pie crust. Add filling and bake. You can also press this into the bottom of a springform pan and use as the base of a cheesecake. No one will ever know. Let me know if you need proportions. I kind of guess as I go along --------------------------------------------------------------------- From: "C. Hammelrath" <hammel@FREMONT.VEGASNET.ORG> Subject: CRUMB PIE CRUST Use three to four of the sections of crackers in the Rice Bran Crackers by Health Valley. I used rolling pin and small hammer (they are harder than the graham crackers!), ...place crackers in a freezer bag to do this mashing. Some suggested using food processor or blender ... I have neither so did it the old fashioned was. Add 1/4 C. melted margarine, 1 or 2 Tablesp. sugar, ...then pat into place in pie tin. It helps to give the crust about 10 min in a 325 oven, it sticks together a little better. Use for whatever filling goes well with that flavor. --------------------------------------------------------------------- From: Valerie Van Spengen <vanspengen@NS.SYMPATICO.CA> Subject: Applesauce cake 1/2 cup oil 1/2 cup sugar 1 1/2 Tbsp water 2 tsp baking powder 1 tsp vanilla 1 cup rice flour 3/4 cup buckwheat flour (or other flour) 1/2 cup soy flour 2 tsp arrowroot flour (tapioca or potato starch) 1 tsp soda 1/2 tsp salt 1 tsp cinnamon (cardomen) 1/2 tsp nutmeg (opt) 1 cup applesauce 1 cup of raisons (opt) Mix dry ingredients and add to wet ingredients. Do not overmix. Cook at 325 degrees in an 9x13x2 greased pan for 35 minutes. 18 cupcakes would take 20-25 minutes to cook. Cut when cake is cool. --------------------------------------------------------------------- From: "Robert F. Eyerman" <74415.503@COMPUSERVE.COM> Subject: Gluten Free Birthday Cake Hi Everyone. Happy New Year. I just wanted to let everyone know that I am both lactose intolerant and have celiac disease. This was the first year that I had to make my own birthday cake. I used the White Cake and Sugar Cookie Baking Mix from The Gluten Free Pantry and used water instead of milk. I used one stick of Shedd's soy margarine, a dash of vanilla, and one box of Domino's Confectioners Sugar and water to moisten for the frosting. I kept it white and frosted it and then colored the rest with McCormick's blue and yellow food coloring to decorate. Everyone thought that the cake tasted great. It really tasted homemade. I have experimented with recipies with disasters, so I hoped a mix would work.
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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

From: Cindy Fisher <fisher@MYRIAD.NET> Subject: Alternative to cow's milk You can make nut or seed milk that is good as a substitute for milk in recipes or on cereal. I like cashew milk the best but it's so rich and creamy I save it for special occasions. You use 1 cup nuts or seeds per quart of good water. Let soak overnight then blend it all up together. Then you press through a large strainer using a cheesecloth, refrigerate, and then enjoy! Cindy in Texas ---------------------------------------------------------------------
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Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

From: Leslie Granson <JGottl6279@AOL.COM> Subject: Granola Chews l/4 cup butter (I guess that is dairy but for some reason I can tolerate it) l/2 cup honey l/3 cup raisins l/2 cup GF grated coconut l/2 to l cup caorsely chopped nuts (almonds, pecans, or walnuts) l/2 teaspoon salt In a saucepan, stir butter and honey over low heat until melted and blended. Remove from heat and add remaining ingredients, combining well. Spread mixture ina ungreased square 8 inch baking pan. Bake at 350 for about 25 minutes until set. Cool, cut into squares. --------------------------------------------------------------------- From: Valerie <vanspengen@NS.SYMPATICO.CA> Subject: Banana Date Butter 8 dates chopped 1/4 cup orange juice 1 banana sliced 1 Tbsp oil 1 Tbsp lemon juice In saucepan, combine dates and juice. Heat on high for 2 minutes. Process all ingredients until smooth. Little specks of dates will remain. Store up to one week in fridge. Enjoy as 1 Tbsp contains 1.4 grams of fat and only 51 calories. --------------------------------------------------------------------- From: Mary Brown <mary@REALMOVIES.COM> Subject: Brown sugar summary Domino dark brown sugar, kosher for passover, is gluten free (evidently, even though it says 'caramel color" on the label), according to a member of a New Jersey support group ----And here is some useful product information, plus a recipie for making your own brown sugar: Brown Sugar should be made of molasses and refined sugar. [for example, Dixie Crystal Brown Sugar lists sugar and molasses as the only ingredients.] Molasses should be made from pure sugar cane. The label on commercial-grade "Grandma's Molasses" gives the following recipe for making your own brown sugar (remember--this is commercial grade). If you doubt the integrity of the package labelling, please contact the company. Else, the Grandma's brand is made from pure sugar cane. ** NOTE: I haven't tried to bake with this. I only include it because several people expressed concern RE: baking with brown sugar. lynn ** ** the following is copied verbatim from the package label ** ------------------------------- To make 28 lbs. brown sugar, add 3 lbs (1 quart) molasses to 25 lbs of white refined sugar (or add 1 gallon molasses to 100 lb of sugar to make 112 lbs brown sugar). There is no need to premix --just add to your recipe. For additional free and helpful information, send for Grandma's facts and recipes: The Molasses Information Network PO Box 800 Dept. Min. Riverton, NJ 08077 For more info about Grandma's Molasses, call the toll-free customer phone number: 1-800-426-4891 --------------------------------------------------------------------- From: Eleanor Symonds <eleanor@sympatico.ca> Subject: Summary: substitute for potato starch? I asked for a potato-free, corn-free substitute for the potato starch in Bette Hagman's GF flour mix. The winners were: 1) just use extra tapioca starch (4 people) ) The reason behind this ) is that tapioca molecular make up comes the closest to potato starch. ) This comes to a scientific term as amylose to amylopectin. 2) substitute sweet/glutinous rice flour, available in Asian grocery stores (2 people) ) It's basically rice ) starch & thickens similar to cornstarch although of a different consistency. ) It does not have the goo/slim quality of potato starch though. (It can also ) be toasted in a dry pan, then along w/ pan dripping & broth or milk, it does ) make a wonderful gravy w/ actual taste.) I guess I'll try one or both of these. Other suggestions were for arrowroot, bean flour, jowar/sorghum flour (http://www.jowar.com), cornstarch (which evidently isn't corn-free, but might help someone else out there), and a couple of people just encouraged me to keep experimenting! --------------------------------------------------------------------- From: The Sprue-Nik Press, Oct 97 "Catalina" French Dressing 6 oz. tomato paste 1/2 cup water (divided) 1 cup sugar 1 tsp. GF molasses 1 cup light corn syrup 1-1/2 Tbsp. onion powder 1 tsp. paprika 1 tsp. ground mustard 1 tsp. salt 1 Tbsp. sugar 1 Tbsp. water 1/4 cup olive or corn oil Use a clean glass quart jar with a tightly sealing lid. Put in the tomato paste and 1/4 cup of water and shake to mix completely. Mix 1 cup sugar and 1/4 cup of water in a 2-cup container and microwave on high for about 1 minute, stirring every 15 seconds, until the sugar completely dissolves and the liquid is clear. Pour the sugar water into the quart jar. Add the corn syrup and molasses, and shake again until the ingredients are completely mixed. Mix the spices and 1 T of sugar together in a small container. Add 1 T of water and stir, then pour the spice mixture into the quart jar and add the oil. Shake the jar again until completely mixed. Allow the jar to stand in the refrigerator for 24 hours for the flavors to blend. Store it in the refrigerator. This recipe comes from Carolyn Randall. It appeared in _Lifeline_, summer 1997, pg. 25. ---------------------------------------------------------------------
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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.

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