Celiac Recipes from 1998
Copyright by Michael Jones, Bill Elkus, Jim Lyles,
and Lisa Lewis 1998 - All rights reserved worldwide.
These recipes were posted to the Celiac List during 1998. 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.
Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~
None
Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~
Pancakes
Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~
ShortBread (4)
Orange Honey Quick Bread
Pumpkin Bread
Bread Baking Rising Area
Bread Mix
Summary: lefse recipes
Bread from Whole Rice
Bread recipe
Sally's Forgiving Quick Muffins
Bread Recipe
Eleanor's Banana Bread
An excellent substitute for crackers
Corn Bread
Hockey Puck Bread
Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~
Peach/Apricot Jello Mold
Mushroom Soup/Summary
Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~
Crispy oven-fried chicken
Sweet and Sour Meatballs
Spinach Squares (or balls)
Bul Kogi (Korean Barbecued Beef)
Stovetop Potato Broccoli and Mushroom Quiche
Alfredo (4)
Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~
Potato "Knishes"
Cooking Rice
foolproof method for cooking rice
Rice Cookers
POLENTA (CORNMEAL)
Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~
Summary/coffee cake toppers
Chocolate Roll
Chocolate Turtles Candy
Hazelnut Cookies
Orange Chocolate chip cookies
Hamentashen (2)
Chocolate Chip Cookies
Peanutbutter cookies
Ladyfingers
Hamenstashen Responses
Birthday Cake summary
Puddle Cake
MOIST COCOA-LENTIL CAKE
CHOCOLATE CAKE
Whipped Cream Cake
CHOCOLATE FUDGE CAKE
YELLOW BUTTERMILK CAKE
ROYAL PECAN CHOCOLATE GATEAU
BLACK MAGIC CAKE
BANANA DEVIL'S FOOD CAKE
CHOCOLATE SOUFFLE ROLL
APPLESAUCE CAKE
White Cake
Summary for German chocolate cake
Great hazelnut cockies:
Apple Struesel Pie
APPLE BUTTERSCOTCH TAPIOCA
Double Fudge Saucepan Brownies
Dark Velvet Torte
Chocolate Cake
Cookies with an Easter message
Blueberry tofu "Yogurt/Ice Cream"
TOFU BANANA COCONUT ICE CREAM
PUMPKIN TOFU ICE CREAM
PUMPKIN CUSTARD
Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~
Beer Summary
Hot Spiced Wine (German Gluhwein)
Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~
Cooking with Coconut milk
ASIAN TAPIOCA PUDDING
"Special K" Bars
garbonzo bean summary>
Cocktail Sauce Summary
Teriyaki Summary (& Chinese)
Pumpkin recipes
Soup (2)
Pudding
risotto
Stew
Rice Flour Summary
Matzoh - store bought / home made
Gravy - Summary
LECITHIN summary
Substitution of flour in recipes...summary
Measuring Gluten Free Flour:
Muffin top bake pans/Summary
Subject: None
From: Sharon (slars@CJNETWORKS.COM)
Subject: Pancakes
1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cup buttermilk or sour cream (I use liquid--not made from powder--buttermilk)
2 eggs
1/4 cup vegetable oil
Add the vegetable oil to buttermilk. In large bowl, mix together all dry
ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on
hot griddle.
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From: Jane Smith (jmg7664@BC3.CC.PA.US)
Subject: Shortbread summary
Here's a summary for a message I posted requesting shortbread recipes.
Unfortunately I have not yet had a chance to try any of them.
You know how the holidays go.
One person suggested Pamela's Pecan Shortbread (available in
health food stores)
One suggested Bette Hagman's shortbread recipe in one of her
books--but another said that she didn't care for it.
Another suggested the recipe in Jacqueline Mallorca"s "The
Wheat-Free Kitchen."
Shortbread recipe #1 (adapted from a recipe from a Scottish
grandmother):
Weigh the following ingredients:
7 ounces softened butter
6 ounces gf flour mix (Hagmans was suggested)
3 ounces rice flour
3 ounces cornstarch
3 ounces sugar
Rub dry ingredients into butter. Knead until soft. Press into tins (3 8"
cake tins work well). Crimp edges and prick the surface with a fork. Bake
at 325 F about 1/2 hour until golden brown. Score with a sharp knife and
sprinkle with sugar.
~~~~~~~~~~~~~~~~~~~~~~~~~
Shortbread recipe #2 (from England):
Heat oven to 350F or 180C.
110G (4 oz) gluten free flour mix
50g (2 oz) cornflour
110g (4 oz) butter
50g (2 oz) caster sugar
Sift the mix and the cornflour. Add the sugar. Rub in the butter until the
mixture starts to bind together to form a dough. Knead it slightly until it
is smooth and soft. Place the dough in a 18 cm (7 inch) flan ring or a
baking tray and press evenly to fit the ring. (Or roll the dough out to a 1
cm thickness and cut into rounds or fingers--bake 10-15 min)
Mark the round with the back of a knife into 8 triangles and bake for 15-20
min. until light golden brown. Sprinkle with sugar. Cool before removing
from tin.
~~~~~~~~~~~~~~~~~~~~~~~~~
Shortbread recipe #3
This sender suggested that these basic cookies could "pass" as
shortbread.
1 c. sugar
1 c. softened butter
1 egg
2 c. gf flour mix
1 t. vanilla (optional)
Mix and bake (375 F for 9 minutes)
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From: Jane Smith (jmg7664@BC3.CC.PA.US)
Subject: More shortbread
Hi all. I found one other shortbread recipe I managed to leave out of my
summary. The ingredients were listed in U.S. measurements when I received
it. I'm going to try to convert them and include both--BUT since they were
originally by volume, so are the conversions. I was at a loss as to how to
get them into weight measurements. I am far from a mathematician!
And thanks to those of you who sent me recipes from other printed sources.
I'm not including those here, though, because I'm personally uncomfortable
with posting copyrighted materials in such a public forum.
1/2 c. cornstarch (118 ml.)
1/2 c. powdered (confectioners) sugar (118 ml.)
1 c. white rice flour (236 ml.)
3/4 c. butter (177 ml.)
Sift dry ingredients. Rub butter in by hand. Refrigerate for one hour.
Roll into balls and place 1/2 inch apart on ungreased cookie sheet. Press
with fork. Bake at 300 F (150 C) for 20 minutes.
NOTE: For those of you who may never have made shortbread in either your
pre-Celiac days or in your current incarnation, purists insist on using
butter--no substitutes.
-------------------------------------------------------------------------------
From: Ellen (asher@PACINFO.COM)
Subject: Orange Honey Quick Bread
Dry Ingredients:
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
3/4 cup fine chopped pecans or hazelnuts or walnuts
Wet Ingredients:
2 tablespoons softened butter or margarine
3/4 cup honey
2 egg whites or 1 egg, beaten
3/4 cup orange juice
1+1/2 tablespoon grated orange rind
Mix together the dry ingredients with a wire wisk.
Mix the wet ingredients separately, then combine with the dry, and mix
well. Pour into a greased medium-size loaf pan. Bake at 325 degrees for
about 1 hour. Let the bread cool for 10 minutes before removing it from the pan.
-------------------------------------------------------------------------------
From: Naomi King (nking@JAVANET.COM)
Subject: Pumpkin Bread
Someone requested that a recipe for gluten-free pumpkin bread using a whole
14-oz. can of pumpkin puree be posted. I apologize for taking a bit to
respond, but this recipe makes a moist, dense pumpkin bread. If you like
spices, you will want to increase even further the amount of spicing. Good
luck.
I used the coarser white and brown rice flours, rather than Oriental rice
flour.
Preheat oven to 350 degrees F. Oil a regular sized loaf pan.
Mix well together:
one 14-oz. can pumpkin puree 1/4 cup molasses
1/4 cup honey 3/4 cup yogurt (I use homemade)
3 tsp. ground cinnamon 1+1/2 tsp. ground ginger
3/4 tsp. ground cloves 1 tsp. xanthan gum
Sift together in small bowl:
1/3 cup tapioca starch 1/3 cup potato starch
1/3 cup white rice flour 1/2 cup brown rice flour
1+1/2 tsp. baking soda
Blend the flour mixture into the wet ingredient mixture until well
combined. Fold into the bread mixture:
1/3 cup currants 1/2 cup chopped walnuts
Pour into prepared loaf pan; bake at 350 degrees F. in the middle of the
oven for 50-65 minutes. The batter will be thick, heavier than pancake
batter but looser than yeasted dough. You are looking for the bread to be
done when the batter no longer will jiggle and the crust is crispy brown.
If you bake it until you can remove a toothpick cleanly, the bread will be
overdone and dry.
When the loaf is removed from the oven, place a folded tea towel over the
top to absorb extra moisture. Allow to cool at least 30 minutes before
slicing. I slice my loaf into eight to twelve slices. Delicious with nut
butters, alone, and with cream cheese.
N.B.: I bake at sea level in humid conditions. You may need to adjust this
batter for high altitudes and dry conditions.
-------------------------------------------------------------------------------
From: Bruce Culver (bruce.v.culver@worldnet.att.net)
Subject: Bread Baking Rising Area
Teresa, Douglas, Anne and Ruth suggested boiling a cup of water in the
microwave and then putting the bread pan in the microwave to let it rise
draft-free! (I did it and it worked!)
Anne and Sherri suggested putting the bread pan on top of the
refrigerator as heat rises in the room and the refrigerator itself is
warm on the outside.
David and Christian, who have ovens with continuous fans also, suggested
setting the oven to 100 degrees F (40 degrees C) and enclosing the bread
pan in a large polythene bag. Christian just covers it with a damp
cloth.
Mary suggested using a heating pad set on low and Ellen uses a hot water
bottle next to the bread pan and covered all up.
Margaret, Linda and Sandra suggested covering and putting the breadpan
on top of the clothes dryer when doing a load of laundry. Margaret said
she'd even heard of putting the covered bread pan inside the previously
used (empty) dryer and using the left-over heat that way. (Don't write
with any jokes, she beat you to it: "Puts a different angle to making
rolls.")
Teresa also suggested putting the breadpan, covered, in the smallest
room of the house, closing the door and letting the heat of the furnace
warm up the closed room.
Linda said with her free-standing stove, she puts the bread pan on a
cookie sheet, covers it, and places it on the back burner of the stove
where heat will escape from the back of the oven.
Sue suggested a sunny spot near a window. Sherry suggested several: a
shelf over a heater, radiator or stove; a large pan of hot water on the
oven floor; on a rack above a sink full of hot water; in a styrofoam
cooler with a jug of hot water (and also stated that the temperature
should be around 70-80 degrees F).
Celeste said to partially fill the kitchen sink with hot water. Invert
a glass bowl in the sink and place the breadpan on top of the inverted
bowl. Then cover the entire sink with a cloth to retain the moisture.
Sandra has placed the covered breadpan in her warm garage. And to top
it off, Val (who lives here in sunny Florida) suggested putting the
covered bread pan in the car parked outside with the windows rolled up!
(As she warned, "Just don't forget about it and let someone drive off
with it!" Ha!) These are all great ideas and VERY creative--which we
have to be in our situations! Thanks to all!
-------------------------------------------------------------------------------
From: Andrea Gould (amgould@JUNO.COM)
Subject: Bread Mix By Bob Meeham
2 cups white rice flour
11/4 cups of bean flour
21/2 tsp Xanthan Gum
3 Tbsp sugar
11/2 tsp salt
1 Tbsp Egg Replacer
1/2 dry milk
1 large egg or 2 egg whites
1 tsp cider vinegar
3 tbsp oil
11/2 c of warm water
1 pkt of yeast
I substituted Jowar flour for the white rice flour, used dairyfree dry
instead of dry milk and used 1 and 1/2 pkt of yeast leaving the rest of
the recipe the same.
---------------------------------------------------------------------
From: Elizabeth Bartilson (bartilso@PILOT.MSU.EDU)
Subject: Summary: lefse recipes
For those who don't know what lefse is, it is a Norwegian "treat" that
looks like a mexican flour tortilla with spots. It has a very mild
flavor and is usually (at least in my family) eaten with butter instead
of bread at a meal, or with butter and sugar as a snack.
--------------
5 Large Potatoes
1/2 cup sweet cream
1 teaspoon salt
3 tablespoons butter
enough flour to roll out (I use Bette Hagmans GF Blend)
about 1/2 c. maximum
Method: Boil potatoes, mash very fine and add cream, butter and salt.
Beat until light and let cool. Add flour. Take piece of dough and roll
as for pie crust, rolling thin as possible. (My Note: A lefse board is
handy here) Bake on top of stove or on a pancake griddle until a light
brown, turning frequently to prevent scorching. Use moderate heat. When
baked, place between clean cloths to keep them from becoming dry.
---------------
I have a lefse recipe that I have yet to try, although I
plan to try it in a week or two.
3 cups riced potatoes
2 tablespoons lard
2 tablespoons milk
1/3 cup potato flour
1 tablespoon tablespoon xantham gum
salt
Roll into ball while warm. Let cool and roll using brown
rice flour. Bake on grill.
--------------------------
2 lbs. potatoes, pared
1/2 cup light cream (I use milk)
3 Tbls. butter
1 tsp. salt
flour
Boil potatoes until tender; drain thoroughly; mash. Beat in cream,
butter and salt. Cool to room temperature. Measure potatoes. Add 1/2 cup
flour for each cup of mashed potatoes; mix well. Roll out a heaping
tablespoonful of dough (about the size of a small egg) on a VERY
well-floured surface to a 6-inch circle. (I dip the dough in the flour,
turn it over, and roll as thinly as possible.) Heat an ungreased griddle
over moderate heat until hot. (Water should sizzle when dropped on
griddle.) Cook lefse over moderate heat until light brown, turning
frequently to keep from overbrowning. Lefse will bubble up; press down
with pancake turner. You will need to wipe your griddle periodically to
get rid of the excess flour.
As each lefse is cooked, place between paper toweling or wax paper to
keep soft. To serve, spread with softened butter and sprinkle with
cinnamon-sugar. (My son loves to roll it around Swedish meatballs.)
When I made them GF, I just substituted Bette Hagman's GF flour mix for
the regular flour and rolled them out in rice flour. They looked fine,
but lacked flavor. Maybe using some soy or bean flour would help.
---------------------------------------------------------------------
From: Art Raiche (Art.Raiche@MQ.EDU.AU)
Subject: Bread recipe
1 cup brown rice flour 1 banana
1 cup buckwheat flour 1 apple
2 teaspoon bicarbonate of soda 300 ml milk or water
1 teaspoon cream of tartar 2 eggs
1/2 teaspoon tartaric acid
1 tablespoon olive oil 1 bread tin about 30cm by 11 cm, by 8 cm deep
Use food processor to beat fruit, milkand eggs into puree. Mix the dry
ingredients, ading the oil. Fold the puree into the dry ingredients and
mix gently. (DON'T BEAT TOO MUCH.) Put into 200°C oven and cook for about
45 minutes. Test with cake probe
Then experiment by ading chopped dates and poppy seeds (no need to chop
them) For me, the crucial part is the nutrition gained by using these
flours. One writer complained about grit taste from BR flour. One persons
grit is another ones texture I suppose.
Bessan (chick pea flour) is also nutritous but I don't like it as well. An
alternative is millet flour.
Try the above and then change it to suit your tastes. Play around a bit
and enjoy the results.
---------------------------------------------------------------------
From: Sally Lopez (slopez@erols.com)
Subject: Sally's Forgiving Quick Muffins
(Recipe will be for 1/2 dozen -- doubles easily!)
Preheat the oven to about 400-425 (my oven thermostat is whacky!)
Combine the following in a bowl:
1/2 cup milk (I use 2%)
1 beaten egg
1 1/2 tbs sugar (less or more depending on what you like)
1/2 tsp salt (can leave out if wish)
Put in a microwavable coffee cup: 2 tbs shortening (I use regular old
tub margarine-Country Crock) Put coffee cup in microwave. Cover with a
paper towel. Put in microwave for just a few seconds at a time until
melted. Dont' microwave for 1-2 minutes or it will spatter all over your
microwave making a big mess! When it has melted, let it cool a little
before adding or the hot fat will fry the egg!)
Mix in separate bowl: (Here's the fun part!) The goal is to get a total
of 1 cup of "flour." The recipe uses three flours: rice (white or
brown), sweet rice, *corn flour. The rice flours are available at Asian
markets. The corn flour is available at Indian/Middle Eastern markets
(this is corn flour, not corn meal, and it is essential for the
muffins.)
Alternative #1 -- To make a "corn" muffin:
Put 1-2 tbs of sweet rice flour in a one-cup measuring cup. Fill up the
remainder of the measuring cup with rice flour and corn flour (but a
little heavy on the corn flour (perhaps 60% corn, 40% rice). Remember
the goal is to get 1 cup of "flour". To this, add 1/4 cup grated cheese
or berries or whatever you like in your corn muffins. Then go to the
last step (adding the baking powder) below.
Alternative #2 -- To make more of a "dinner roll":
Put 1/2 tbs of sweet rice flour in a one-cup measuring cup. Fill up the
remainder of the measuring cup with rice flour and corn flour (but a
little heavy on the rice flour (perhaps 60% rice, 40% corn). Remember
the goal is to get 1 cup of "flour". You can experiment with the three
flours. The corn flour is essential. I have not had the same success
when I've substituted tapioca, potato starch, etc. Then go to theh last
step (adding the baking powder) below:
Mix sugar, salt, egg, milk mixture together with the flour
Add the cooled shortening or margarine.
Add the one cup of "flour" and stir just enough to moisten the
ingrediants (should still be lumpy).
Spray your muffin tin with Pam. Check to see that you oven has heated
up. If so, quickly add 1 1/2 tsp baking power. Mix a few strokes and
*quickly* spoon into muffin tin. In other words don't add the baking
powder until you are sure that you are going to make the muffins. If I
premake the mix, I add the baking powder just before I plan to bake the
muffins!
Bake for about 10-12 minutes or until brown on top! The oven
temperature is pretty forgiving, too. Adjust the time dedpending on the
heat of your oven. When the top is golden brown, you'll know they are
done!
Other suggestions:
Same recipe makes great pancakes add a little more milk (haven't tried
waffles yet!)
To make a breakfast muffin, add more sugar, cinnamon and nuts. Frost
with a mix of powdered sugar, few drops of milk, and a tsp of heated
margarine! Makes wonderful cinnamon muffins.
To make a bun or sandwich bread use English muffin rings or "muffin top"
pan.
Add a little rice bran (health food store) for a nutty high fiber
muffin.
Perhaps people who have other suggestions could let me know and I will
save and post soon.
Please let me know about other sources of corn flour (not corn meal) and
I will also post (I am very close to an Indian market and they have
wonderful finely-ground corn flour).
One friends has included jalapeno peppers and cheese in the corn muffin
recipe for a southwestern muffin.
Fruits, raisens, nuts, etc., can be added as you like. Decrease the
amount of milk accordingly if the fruit is very juicy.
I haven't had a bad batch yet. This is easy, quick, and can probably be
done by kids (under supervision). You can probably have fresh muffins
most every day. Good luck and enjoy.
The muffin batter should be thick (like pancake batter) not thin. Since
different flours have different consistencies, add a few teaspoons more
until it is like thick pancake batter. I had cinamin muffins tonight as
a treat! If anyone encounters problems with this recipe just let me
know and I'll try to figure out what is going wrong. Sally
---------------------------------------------------------------------
From: Art Raiche (Art.Raiche@MQ.EDU.AU)
Subject: bread recipe
In response to a number of private requests, here is the recipe for the
bread. It was taken from an excellent book called
Gluten Free Cooking by Peter Thompson, Hoddart & Staughton,
ISBN 0 340 62098-6
I enclose our modified recipe for bread taken from the book. (You have to
acount for the fact that the author is British) Clearly alternatives will
suggest themselves but may I suggest that you stick to the recipe exactly
the first time.
The bread is very easy to make, about 5 to 10 minutes. It is much more
nutritious than most but at the same time, almost more like a cake than a
bread.
1 cup brown rice flour 1 banana
1 cup buckwheat flour 1 apple
2 teaspoon bicarbonate of soda 300 ml milk or water
1 teaspoon cream of tartar 2 eggs
½ teaspoon tartaric acid
1 tablespoon olive oil 1 bread tin about 30cm by 11 cm, by 8 cm deep
Use food processor to beat fruit, milkand eggs into puree. Mix the dry
ingredients, ading the oil. Fold the puree into the dry ingredients and
mix gently. (DON'T BEAT TOO MUCH.) Put into 200°C oven and cook for about
45 minutes. Test with cake probe
Then experiment by ading chopped dates and poppy seeds (no need to chop
them) For me, the crucial part is the nutrition gained by using these
flours. One writer complained about grit taste from BR flour. One
persons grit is another ones texture I suppose. Bessan (chick pea flour)
is also nutritous but I don't like it as well. An alternative is millet
flour.
Try the above and then change it to suit your tastes. Play around a bit
and enjoy the results.
------------------------------------------------------------------------
From: Amy Wordelman (awordelm@SOPHIA.SMITH.EDU)
Subject: Bread from Whole Rice
This is the bread recipe I have gradually developed over the last seven
years. I start with whole short grain brown rice, rather than rice flour.
I've found that I don't need any other binders such as xanthan gum or
eggs. It makes a bread about 1 and a half inches high, that holds
together well. I slice it horizontally for sandwiches and toast. Note
that there is no added yeast in this recipe, but it is not yeast-free
because it collects yeast from the air as it sets before baking. I also
have this recipe posted on my personal web site at:
http://www.javanet.com/~loehr/a/gluten.htm
Ingredients:
3 cups short grain brown rice (Long grain brown rice may be used,
but it will produce a much drier bread.)
3 cups cold water
3/4 teaspoon salt
1 1/2 teaspoon gluten-free baking powder (optional, see recipe
instructions)
-- Ideally baked in a well-seasoned ten-inch iron skillet with a
heavy glass cover (makes a flat round loaf you can slice horizontally for
sandwiches). A covered casserole dish of similar size will also work, but
the dish needs to be well-oiled, preferably with an oil/soy lecithin
mixture or a gluten-free non-stick spray.
Instructions:
1.Place the rice and the water in a large bowl, cover with a light
cloth or napkin, and allow the rice to soak in the water for 8-12 hours
(overnight or all day). If you are going to use a blender in step 2, it
works best to soak the rice in two separate containers with 1 and 1/2 cups
of rice and water in each container.
2. Grind the rice into a batter using either a blender or a food
processor. If using a blender, place half the water and rice mixture in
the blender and blend on high speed for 1-2 minutes. To see if the rice
is sufficiently ground, rub a small bit of the batter between your
fingers. The liquid should fall away leaving small bits of rice with the
texture of table salt. Repeat using the other half of the rice/water
mixture. If using a food processor with a four a more cups capacity,
place the entire rice and water mixture in the processor and grind on
high for 8-12 minutes.
3.After grinding place the batter in a large mixing bowl and cover with
a light cloth or napkin. The cover must allow air to reach the batter so
that it can ferment naturally with the help of yeasts it collects from the
air. At a room temperature of 68 to 72 degrees, you can allow the batter
to set anywhere from 4 to 24 hours, depending upon your taste in bread:
4-6 hours:very mild yeast flavor, add baking powder right before baking
8-12 hours: mild yeast flavor, add baking powder right before baking
18-24 hours:strong yeast flavor comparable to wheat breads, batter
expands because of carbon dioxide bubbles below surface, baking powder is
optional (I rarely use it) After the dough sets more than 24 hours it will
begin to develop a distinct sourdough flavor. If the room temperature is
high, like 80 degree days without air-conditioning, the setting time will
be speeded up considerably.
4.After the batter has set for the desired amount of time, stir well,
mixing in the salt and the baking powder (if using). Place the batter in
a well-oiled pan, cover and bake covered for 50-55 minutes at 350 degrees
---------------------------------------------------------------------
From: Beth A Vanderveen (vdveen@JUNO.COM)
Subject: Eleanor's Banana Bread
(removed due to copyright resrictions)
---------------------------------------------------------------------
From: Susan Pieper (spieper@HUNTEL.COM)
Subject: An excellent substitute for crackers
It started with a loaf of Miss Roben's white bread that was too white,
and too bread, if you know what I mean! I sliced it extremely thin,
spread the slices out on an extra-large cookie sheet, melted some butter
and brushed it on the tops of the slices, put the whole thing in a 225
degree oven, left the oven on for a couple of hours, then turned the
oven off and left the pan in the hot oven overnight. This process turned
the bread into melba toast or zweiback, whichever you want to call it!
I next tried the process with some Authentic Foods bread that wasn't
exactly my greatest success. That's even better! I had a few slices of
the Authentic Foods cinnamon bread, and that was the most like
commercial zweiback (yes, the baby stuff--one of my secret vices!)
Anyway, this extra-crunchy toast makes a wonderful treat with tea or
cocoa, or just for relieving the munchies. I suspect it'd work well for
pregnant
folks too.
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From: David J Walland (David.Walland@bristol.ac.uk)
Subject: Corn Bread
50 g polenta
50 g corn flour
175 g fine corn meal
75 g unpolished sesame seeds
3 tbs glutinous rice powder (this is exceptionally fine and
obtained from our local Chinese supermarket)
2 tbs oil (I use virgin olive oil but I expect other oil will do)
0.5 tsp salt
0.5 tsp honey
250 ml water
1 medium egg
1 tbs dried yeast
Mix the glutinous rice flour and oil together, heat and add 100 mls
water. Stir and cook until a revolting substance (like worn out chewing
gum which has had an accident) is produced. Take off the heat and leave
to cool. Make up 150 mls of water to 40C, add the honey and dried yeast
and leave in a warm place to start working. Once the glutinous flour mix
is cool enough to start working with, add the sesame seed and mix in. In
a reasonably sized bowl (this takes a bit of working) measure up the
other dry ingredients, and mix well. Mix in the glutinous rice mass and
clean up the pan with part of the dry corn flour mix, until as much as
possible of the mix is now in the bowl. Mix the rice flour mass and the
dry ingredients together until you get a crumb-like structure. Add the
egg and the yeast mix, once the latter is working well. Mix well until a
smooth dropping consistency is achieved. Pour the mix into a greased and
floured bread form (I used polenta to flour mine this was a mistake as
it left the outside of the loaf slightly gritty).
Allow to rise until the bread form is nearly filled by the mix.
Bake at 200C for 45 min.
---------------------------------------------------------------------
From: Pixilated@WORLDNET.ATT.NET
Subject: Hockey Puck Bread
2 cups rice flour
2 cups tapioca flour
1/4 cup rice bran
1 1/2 tsp. salt
3 1/2 tsp. xanthan gum
1/4 cup sugar
1 tbl. egg replacer
1/4 cup olive oil
1 cup water(-2 tbl.)
4 teas. yeast
1 cup very warm water plus 1tbl. sugar
3 eggs
1 tsp. apple cider vinegar
2/3 cup powdered milk
Combine warm water and yeast.Set a side. Combine dry ingredients.Add oil,
eggs, and water.Then add yeast mixture.Mix well,add vinegar. Mix well(about 2
or 3 min.) Spoon into greased muffin top pan ( I use PAM ). I have a high
power mixer (kitchenaid). Another mixer may require more beating.Bake 325*
about 15 min. or until brown.Split when cool.
Rise 25 minutes in a warm oven
I didn't have this written down ,straight out of my head.I sometimes use all
white rice and sometimes 1/4 brown rice flour . My kids don't seem to care. I
rarely eat bread. Sometimes I add a little onion powder. Hope it works for
everyone else.
---------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Peach/Apricot Jello Mold
2 C boiling water 1 large or 2 small pkg. peach or apricot jello
1 lb. g-f small curd cottage cheese (I used Royal Sugar Free Peach)
g-f mini marshmallows - 1- 8 oz. Container Cool Whip
(amount to your liking) (can use lower fat or light)
Mix jello and boiling water, then cool in refrigerator until jelly
consistency. Then beat in Cool Whip, and cottage cheese-- which has
been put in a blender or whisked, then strained to drain liquid. Add
mini marshmallows. Spray a jello mold with Pam, pour in mixture and
chill overnight.
-------------------------------------------------------------------------------
From: Pixilated@WORLDNET.ATT.NET
Mushroom Soup/Summary
CREAM OF 'WHATEVER' SOUP
(use soup base given below)
Cream Cream Cream Cream
of of of of
Tomato Mushroom Chicken Celery
Mix: 1/4 c. soup 1/3 c. soup 1/3 c. soup 1/3 c.soup
base base base base
With: 3/4 c. cold 3/4 c. cold 1 c. cold 1 c. cold
water water water water
Add: 1/2 cup 1-4 oz. can 1/3 cup 1/2 cup
tomato mushrooms, finely finely
paste undrained & chopped minced
minced chicken celery
Season 1/2 t. paprika 2 t. chicken 2 t. chicken 1 t. butter
with: 1/4 t. celery boullion boullion 2 t. chicken
salt 1 t. butter 1/4 t. dried boullion
1 t. butter Dash of nutmeg parsley 1/4 t. celery
Dash of salt
celery
salt
Directions:
Mix and heat over medium heat, stirring constantly, until smooth.
Lower heat and continue cooking for 5-10 minutes more, stirring
occassionally. At this point, use as directed in place of a can of cream
soup.
For eating, add 8-10 ounces of additional water when heating.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Mushroom soup: Mushrooms can be chopped in own juice in a blender.
Celery Soup: Simmer celery in 1 t. butter with a little water in a covered
pan until tender, 5-10 minutes. It may be necessary to add more water. The
water should be almost evaporated before adding to recipe.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Quick Mix Casserole: Mix all casserole ingredients and bring to a boil
on top of stove. Mix 1/4 to 1/3 cup soup base with an additional 1 cup
water. Add to hot ingredients, stir until thick. Turn into baking dish,
bake as usual.
(Rice cooks slow in the soup base--best to add soup when rice is almost
done mixing dry base w/ about 1 c. additional cold water.) * * * * * * *
* * * * * * * * * * * * * * * * * * * * * * * * *
SOUP BASE
Mix well: 2 cups nonfat dried milk
1/2 cuppotato starch
1/2 cup cornstarch
2 Tbs. dried minced onion
1/2 tsp. black pepper
Store in refrigerator. Using half cornstarch and half potato starch
gives a nice consistency.
~~~~~~~~~~~~~~~~~~~~~
Here's a quick and easy recipe for mushroom soup:
1 can sliced mushrooms
2 can of whole milk
mix and heat to just about boiling
add 1 or 2 Tablespoons of potato flour pre-mixed with cold water
simmer on low heat till the potato flour cooks.
~~~~~~~~~~~~~~~~~~~~~
FROM TWO I RECEIVED THIS ADVICE....
See Betty Hagman's second book for a mix to keep on hand for cream
soups.
AND Also....
I don't know of a GF brand that exists, but the recipe
in Bette Hagman's "Gluten-Free Gourmet" page 143
is very good. When I make it, I use milk instead of cream.
~~~~~~~~~~~~~~~~~~~~~
Looked on my list of GF products from a celiac
support group. Progresso (as of July 1996) has a cream of mushroom soup
and Lipton - Cup-a-Soup has a cream of Mushroom (comes in packet and use
must add water). I have been using the Lipton's brand for lunch with no
problems.
~~~~~~~~~~~~~~~~~~~~~
Walnut Acres Organic Farms (Penna Creek, PA 17862)makes a very good gluten
free Cream of mushroom soup.
~~~~~~~~~~~~~~~~~~~~~
I don't know of a GF cream of mushroom soup. I could not find one to use
in cassarole recipes, so instead I use potato soup. I just cook a bunch
of potatos in water, add some salt and onion powder, and put it in my
Vita-Mixer. It might work to run it through a blender or food processor.I
don't really have a recipe because I just throw it together when I
need it. It has worked great in tuna cassarole and my kids like it
better than mushroom soup anyway.
~~~~~~~~~~~~~~~~~~~~~
EnerG sells a GF cream of mushroom soup mix; it is
not free and is a poor match for Campbell's, but it is GF
~~~~~~~~~~~~~~~~~~~~~
Cream of Mushroom soup is so easy. I saute onion, and garlic and the
mushrooms. Add heated milk that I've added about 1tbs per cup cornstarch
to and let simmer until thickened. If it's still not thick enough, more
cornstarch or rice or tapioca flour will thicken it in a hurry. Same
with cream of celery soup. Then add salt and pepper to taste and your in
business!
~~~~~~~~~~~~~~~~~~~~~
Here is what I use when a recipe calls for cream of mushroom soup.
1 cup non-fat dried milk powder
1/2 tsp dried basil
1 Tbsp dried onion flakes
1/2 tsp dried thyme
2 Tbsp cornstarch
1/4 tsp black pepper
1 Tbsp chicken bouillon powder ( I use Herb Ox)
This is for a dry mix that can be stored in an airtight container and
kept on hand until needed. When you're ready for soup just add 2 cups of
cold water and cook over medium heat, stirring constantly, until it
thickens.
For cream of mushroom add some sliced mushrooms a few minutes before
removing from the stove. I have tried several combinations of spices and
other vegetables also ( asparagus is great). This is neat to have on
hand when you need a quick meal.
~~~~~~~~~~~~~~~~~~~~~~~
Again, thank's to all for your help. I ended up making my own based on
several of the ideas above. Mine was fat free and milk free.
2 cups fresh crimini mushrooms (sliced)
1 large onion (minced)
2 - 3 foil pouches of G. Washington's Golden seasoning
6 cups water.
8 tbs of Better Than Milk powder + 2 tbs. cornstarch (mixed into the water)
OR one box MoriNu Lite silken tofu **** (see below) ****
1 tbs. dried parsley flakes.
Salt and pepper to taste.
Saute onions and mushrooms in 1/2 cup of the water. Add seasonings, and
water mixed with dry ingredients (as per above). Simmer for
approximately 15 to 20 minutes. Let rest for at least three hours to
develop flavor.
**** if using the tofu, then add 1 cup of your water to the tofu in a
blender and blend on high till completely creamed. Stir into pot and
then simmer.
I made this and added some to a brown rice and broccoli caserole. It
was pretty good (or at least my husband said it was :)
---------------------------------------------------------------------
From: Opie431 (Opie431@AOL.COM)
Subject: Crispy oven-fried chicken
Dip chicken in egg or water and then roll in crushed potato chip and
corn chip crumbs. Bake in the overn for 50 minutes at 350 degrees and
you get wonderful crispy chicken.
I do not add exra salt to the chicken.
I have also added some cheese curls to the crumb mixture. Corn or rice
cereal can also be mixed in with the crumbs if you do not have enough
but if you have to much of the cereal it loses the crispiness.
-------------------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Sweet and Sour Meatballs
1 - 1 1/2 lb. lean ground beef g-f fine bread crumbs to your liking
1 large or 2 small eggs 1 jar Heinz Chili Sauce
1 pkg. Lipton dry onion soup mix 1 10 oz jar g-f grape jam, preserves, or jelly
Beat egg until mixed. Add beef, soup mix and bread crumbs until
consistency to form balls. May add salt and pepper if you like. Pan fry
with Pam until browned. In another sauce pan, mix jelly and chili
sauce. Add meatballs and heat over low/medium heat for about 30-45
minutes. Serve warm.
-------------------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Spinach Squares (or balls)
1 10 oz. box frozen chopped spinach 1/4 C grated parmesan cheese
1 - 1 1/2 T olive oil 1/2 tsp. dried oregano
1/4 C finely chopped onion 1/2 tsp. dried basil
4 chopped/ mashed garlic cloves salt and pepper to taste
1 C fine dry g-f bread crumbs 2 eggs
1/4 C finely ground almonds or walnuts olive oil on top (optional)
Cook spinach according to package directions and drain. Saute onion and
garlic in olive oil. Add drained spinach and cook as needed to rid of
excess water. Combine this mixture with rest of ingredients in a mixing
bowl. Pat mixture in a greased shallow 8 or 9 square pan, or form balls.
Optionally, spray top with olive oil. Bake @ 400 degrees F 20-30
minutes or until browned. Serve warm or room temperature. Broccoli can
be used instead of spinach.
-------------------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Bul Kogi (Korean Barbecued Beef)
4 T g-f soy sauce 1 tsp. Ginger (optional)
2 T salad oil dash ground pepper
2 T brown sugar 1-2 green onions minced (regular onion too)
1/2 tsp. Honey 1-2 cloves garlic minced
Use 2 lbs. Chuck steak, well marbled with fat, cut into serving pieces
or strips 1/4 by 4. Combine marinade ingredients, then meat. May be
marinated for a few hours, but I do it for a few days! Broil or cook
on grill, turning once. Takes 15-30 minutes, depending on meat size.
Marinade good heated and poured over meat and rice when cooked. I
MULTIPLIED THESE PROPORTIONS TIMES 4 for 9.
-------------------------------------------------------------------------------
From: Karen Bulmer (kbulmer@CHA.AB.CA)
Subject: Stovetop Potato Broccoli and Mushroom Quiche
2 stalks broccoli (about 3/4 lb in total)
3 eggs
1 1/4 cups light ricotta cheese
1/2 cup freshly grated parmesan cheese
2 tbsp GF flour
1/8 tsp black pepper
1/8 tsp nutmeg
1/3 cup milk
1 tbsp oil
2 cups thinly sliced parboiled potatoes (about 2 medium)
or
2 cups precooked rice
1 1/2 cups sliced mushrooms
1/2 cup shredded cheddar cheese
Remove broccoli heads and break or cut into small florets. Save stems
another use. In a saucepan of rapidly boiling lightly salted water cook
florets until just tender, about 2 minutes. Drain, set aside. In bowl,
whisk together eggs, ricotta until blended. Whisk in parmesan cheese,
flour, pepper and nutmeg. Stir in milk unti smooth. Set aside. Cover
handle of nonstick 9 or 10 inch ovenproof frying pan with foil (if
handle is wood or plastic). Add oil and heat, swirling pan to coat
sides. Cover bottom of pan and partly up sides with potatoes,
overlapping them, or rice. Cook 4 minutes on medium heat until
undersides of potatoes are becoming golden.
Cover potatoes/rice with broccoli and mushrooms, gently pour ricotta
filling over. Cover and cook for 12 to 15 minutes or until edge is set.
Sprinkle with cheddar and broil for about 3 minutes or until cheese is
melted.
Cool 10 minutes before cutting into wedges. Serves 4 to 6.
Alternates;
1. Red pepper, green pepper, quartered kielbasa
2. broccoli, mushrooms, ham
3. Just about anything you can think of.
Serve topped with fresh sliced tomatoes
---------------------------------------------------------------------
From: GLiran (GLiran@AOL.COM)
Subject: Alfredo
1.If you have access to canned soup (condensed) that is GF, then here is
a recipe (I'm guessing on the measurements, as I usually just 'make it')
1 Can GF Cream of Mushroom Soup (condensed)
1 package fresh mushrooms
Fresh cream or milk (1/2 cup approx.)
Freshly Grated Parmesan
1 clove fresh Garlic, crushed
Fresh parsley
Fresh Ground Pepper
- Sauté the mushrooms with crushed garlic and a little canola oil
- Heat condensed soup over medium heat and add enough cream or milk to the
consistency you desire. Heat through
- Add about 1/4 C Fresh grated Parmesan
- Add Sautéed Mushroom/Garlic mixture
- simmer over low heat until heated through
- stir in about 1 Tablespoon fresh parsley and fresh ground pepper to taste
This is best served over noodles with a sprinkle of parmesan and is very
rich.
- If a thinner sauce is desired, add more cream/milk, but be careful not to
add too much, or it will be too runny
- Fresh or Frozen peas can be added to sauce for a variety
- If you cannot find GF canned soup, then you can make your own base up
starting with mushrooms and a little water sautéed together to get a
really nice juice and then adding a little milk and cornstarch later to
thicken ... For optimum flavor, this has to simmer for some time.
-------------------
2.The best but high fat recipe is
1/4c butter- melt in sauce pan
1c. whipping cream- add to butter and simmer until it thickens
1c. Parmesan cheese (freshly grated) - add and stir until combined.
Season with salt and pepper and pour over cooked pasta.
Low fat version
1c. low fat cottage cheese- whir in food processor until smooth
1/4c. parmesan cheese (freshly grated)
1/4c.milk
1 egg
1/4 tsp. nutmeg
Add to food processor and whir until combined.
Add to cooked pasta, cook over medium heat for 1 min, stirring
constantly.
Add cooked veggies, chicken or whatever you like to either sauce.
---------------------
3. Chicken Fettuccine
1 pkg. noodles
2 c. chopped cooked chicken meat
1 4 oz. can sliced mushrooms, drained
1/2 c. celery
1/2c. butter or marg.
1/2 c. light cream
1/2 c. grated Parmesan cheese
1 tsp. salt
3/4 tsp. coarse ground pepper
Prepare noodles according to pkg. Drain. In medium skillet, cook and stir
chicken, mushrooms and celery in butter, until celery is tender. Add cream
and heat but do not boil. Toss together hot noodles, cream mixture, cheese,
salt and pepper. Serve immediately on warm Platte.
----------------
4. I have a great recipe although it is extremely rich!!!
2 sticks of butter
2 pints of heavy cream
2 cups of parmesan cheese
1 tbsp. of Parsley
Melt the butter over a low flame when it is melted add the cream
in. You should do this while your noodles are cooking because as
soon as you add the cream you take it off of the stove and put it in
with your noodles then add the cheese and the parsley. Make sure
when you are adding the cream to the butter you mix it thoroughly this
will help keep it from separating.
I only make it about once every other month because it is so
rich!!! Hope you enjoy it
---------------------------------------------------------------------
From: SamueJ (SamueJ@AOL.COM)
Subject: Potato "Knishes"
1 large onion minced 3 eggs, slightly beaten
1 cup chicken fat (I used 1/2 margerine) 1 1/2 tsp salt
4 cups mashed potatoes 1/4 - 1/2 tsp pepper
1/2 cup potato flour
Saute onion in 4 Tbl chicken fat (I used 1/2 margerine and 1/2
chicken fat) and cool. Add 1/2 tsp salt and 1/4 tsp pepper. Knead
together remaining fat,potatoes, potato flour, eggs, salt and pepper.
Using potato flour on rolling pin and board, roll out and cut into 2
inch squares. Place a tsp browned onions on each, fold and pinch edges
together. Place on a greased baking sheet. Bake in a preheated oven at
375-400 degrees F for 25-35 minutes, (depending on actual size, as
mine varied).
The recipe as written makes about two dozen. These taste best when warm.
-------------------------------------------------------------------------------
From: "G.L.Ayre" (glayre@netspeed.com.au)
Subject: Cooking Rice
Get a deep dish with a lid....I use a deep casserole dish.
Boil water
1 cup of rice
2 cups of boiling water.
5 minutes in the microwave
stir
5 more minutes in the microwave
This is an absorbtion method.
---------------------------------------------------------------------
From: "S. Pierce" (sydney2@u.washington.edu)
Subject: foolproof method for cooking rice
I've used the following method for cooking rice for years without
difficulty. The pan doesn't matter--heavy cast-iron, lighter alumninum,
etc.--so long as it has a lid. To make smaller or larger quantities,
just adjust the amount of water and rice, remembering to use 1 1/2 times
as much water as rice.
1. Put 3 cups of water, 2 cups of rice, and a dash of salt (optional) in
a saucepan. Bring to a boil.
2. Lower heat to medium and cook until the water has boiled down to the
level of the rice (leaving craters in rice--but don't panic, it WON'T
boil away, and both the rice and pan are going to be fine).
3. Cover and turn heat to low. Cook for 20 minutes.
4. Uncover, and fluff with fork.
You get perfect rice, every time. It is boring waiting for the water to
boil away, but I just set the kitchen timer for 5 minutes when I lower
the heat to medium, and come back and check it then.
---------------------------------------------------------------------
From: Reesa Zuber (zuberrk@destiny.esd105.wednet.edu) Subject: Rice
Here is the method that I use and it doesn't fail or burn or stick. I
use an electric range. 2 parts water to 1 part rice. Salt optional.
Bring the rice to a boil. Turn off the burner. Cover with a lid.
Leave it set on the burner for 30 minutes. Perfect white rice. This
will not work for brown rice as it takes longer to absorb the moisture.
---------------------------------------------------------------------
From: Colby Ray (colbyr@NWLINK.COM)
Subject: Rice cookers
Recommended brands:
Black & Decker (most popular)
Zojirushi (2nd most popular)
National
Farberware
Hitachi "Chime-O-Matic"
Salton
Sanyo
Toshiba
Master Cuisine
Other suggestions:
look for bread machine with rice cooking feature
shop in Asian markets
look for teflon coating
Brands that people had problems with:
Aroma (steam vent spits out very gluey water - BIG MESS!!!)
brands with glass top and single vent hole
Other suggestions:
1- cook veggies and even chicken in with the rice for whole dinner/lunch
2- take it with you when you travel - can use in motels, etc
3- very important to rinse rice before cooking - rinse until water runs
clear
I currently cook my rice in an old stovetop "steamer" that was designed
for steaming rice and makes perfect rice (and great veggies too). The
rice tastes great and it isn't sticky. I also have a little Black &
Decker steamer that I had forgotten was also for cooking rice. Anyway, I
have been playing around with both of these to figure out why my
stovetop model makes so much better tasting rice. I think that it may be
because it is aluminum and/or because it doesn't vent alot. The Black &
Decker has steam holes all over it and the stovetop only allows some
steam out between the lid and the pan and it really isn't supposed to do
that (my lid is bent a little from 20 years of use/abuse). Maybe that is
keeping the flavor in? The difference in taste is dramatic enough that I
am going to continue my search for some sort of rice cooker that I feel
confident will make rice that tastes that good. If/when I find
something, I will let the list know. BTW, I use Texmati rices - not only
because they grow great rice but because even though I live in
Washington state, I am still a Texan.
---------------------------------------------------------------------
From: Clelia (cmd@ICA.NET)
Subject: POLENTA (CORNMEAL)
2 cups coarsely ground cornmeal
8 cups water
1 tbs.. salt (I omit the salt since the cheese is at time salty)
1 handful of Parmigiano Reggiano Cheese (this cheese give a better taste
than the others)
1 Tbs.. butter/margarine
In a large heavy saucepan bring water to a boil. Reduce heat to medium
low and add salt. (Important not to add salt before the water boils).
Very slowly add the cornmeal at this point I lower the heat temperature
(I usually put it into a sieve so I can control the amount that goes in,
this way you can prevent the lumps from forming) stir constantly with a
long large wooden spoon. After all the cornmeal has been added cook for
about 40-50 mins.
As it is cooking the Polenta will thicken and it will bubble. Keep
stirring and crush or discard any lumps that may form. When cooked add
the butter and cheese. (At this point you can add almost anything you
like, you may omit the cheese. My family likes to have tomato sauce or
pesto sauce added at this point). Once Polenta starts coming off the
sides of the pan then it is cooked. To serve soft place Polenta in a
casserole dish, top with your favorite sauce e.g.: tomato, meat, cheese
or pasta sauce. To serve with a firmer consistency place Polenta in a
flat casserole dish and let it set for a few minutes (it will be easier
to cut), cut into slices or squares. The slices can be grilled, fried or
baked and topped with your choice of sauce and cheese.
Wen I make my Polenta, I usually make enough to have half recipe soft
and half a firmer consistency, this way you a multi choice of recipes
you can have on hand e.g.:
* grill a not too thin slice and you can use it as bread during a meal.
* cut a thin slice and top it off with tomato sauce and cheese and you have
a pizza slice.
---------------------------------------------------------------------
From: (Pixilated@WORLDNET.ATT.NET)
Subject: Summary/coffee cake toppers
2 suggested the following:
We have always simply substituted brown rice flour for the wheat flour
usually called for in coffee cake topping; we think it's delicious and
none of the resident wheat eaters have ever complained.
*one uses this as a sub for apple pie topping as well.
****************
You could try using crushed Energ-E Crisp Rice cereal instead of the
flour or use it with a small amt of GF mix. Any other GF rice cereal
would probably work also.
I make apple crisp (my husband's recipe ) and substitute the crushed
rice cereal for the oatmeal and it tastes really great.
*****************
I use the topping mix recipe in Bette hagman book for Rhubarb Crumble.
*****************
I have had very good luck adapting a recipe from a book called _Make-a-Mix
Cookery_, Karine Eliason et al, Fisher Publishing, Inc., USA, 1978, ISBN
0-89586-007-4. (It is copyrighted but almost certainly out of print.)
The recipe is for Cookie Crumb Crust Mix:
6 C. all-purpose flour*
1 1/2 C chopped nuts
1 1/2 C brown sugar, firmly packed
1 lb butter or margarine, softened
Preheat oven to 375 F (190 C). In a large bowl, combine flour, muts, 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.
*I have used a variety of flour mixtures and had very good luck. I'm sure
the Bette Hagman mix would work out just fine. (I tend to be an adhoc
flour mixer - a little white rice flour, a little brown rice flour, a
little starch - potato or corn - some millet flour if I have it......)
To use the above recipe for a crumb crust, press about 2 cups into a baking
pan or 9-inch pie plate and bake according to directions for filling.
******************
I use Health Valley Rice Bran Crackers. These have been mentioned on
the list before, they are a really good substitute for grahm crackers.
AnywayI put them in my blender and they make really good crumbs.
******************
two people suggested the following:
Suggestion #1
I suggest looking into rolled buckwheat. I've used it with success when
oatmeal is called for. Not exactly what you asked but it might do. I
don't know where you would get it in your neck of the woods, but I get it
from Kinnikinnick Foods in Edmonton, Alberta. They sell only GF products.
Suggestion #2
uses it more like one would use Oats to make the crunchy buckle topping
for Apple Crisp. Just a thought.
******************
I make muffins that are hard to distinguish from gluten muffins. For
the topping I take 1 stick butter, and cut it up with a pastry blender
add about 1/2 cup brown sugar and 1/3 cup gf flour. For apple,
cranberry, or sweet potato muffins, I add1/2 - 3/4 tsp. cinnamon. I
sprinkle this on the muffins before baking (sometimes adding chopped
pecans). It stays crumbly and I'm sure it would work for coffee cake
too.
MY NOTE: This is the idea I have been using but without success.
The only difference I can see is that I have been using "margarine"
instead of *real* butter. Guess I will try the real butter next time.
*****************
I make a coffecake topping using:
3/4 cup flaked sweetened coconut
1/2 cup chopped nuts (I prefer pecans)
2 tbl brown sugar
1 tsp cinnamon
Just mix and put over top of coffeecake or muffins before baking.
*****************
I mix margarine and or applesauce with sugar, corn meal or corn flour (masa
harina), apple fiber, and cinnamon to top most cobbler type fruit desserts.
I mix up the dry ingredients then add only enough melted margarine or
applesauce (or both) to make it crumbly. I also add sugar to taste,
sweeter if I have tarter fruit.
-------------------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Chocolate Roll
Separate 6 LARGE EGGS. Into the YOLKS , beat 1 C SUGAR; then add
7 oz. DARK SWEET or BITTER SWEET CHOCOLATE , which has been melted
with 6 T COFFEE or WATER, and cooled before adding to YOLKS. Then
add stiffly beaten EGG WHITES.
OIL a 16 X 11 cookie sheet; line with WAX PAPER, and OIL again (with
a 2 overlap at edges). Spread the mixture evenly on cookie sheet. Bake
12 minutes in a 350 degree F. Oven and 5 minutes with oven door open.
Cover with a damp cloth and cool in the refrigerator. Then carefully
remove the damp cloth; sprinkle with UNSWEETENED COCOA. Turn onto wax
paper; peel paper carefully.
Whip 1 C WHIPPING CREAM. Add VANILLA and a little SUGAR. Spread and
roll like a jelly roll. Leave overnight in refrigerator and cut off
ends to look even. NOTE: I used Bitter sweet chocolate and coffee
rather than water.
-------------------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Chocolate Turtles Candy
25 g-f caramels 1 C pecans
2 tsp. Evaporated milk 4 double squares semi-sweet chocolate
Melt the caramels with milk in microwave. Arrange pecan halves in groups
of 3 on lightly greased baking sheet. Spoon melted caramels over nuts,
leaving tips showing. Cool for 30 minutes (or put in refrigerator).
Melt chocolate in the microwave. Stir until smooth. Pour over caramel
using a spatula to help. They can be frozen. Can yield 36. (May use
milk chocolate instead of semi-sweet if desired).
-------------------------------------------------------------------------------
From: Paul Kiesskalt (kiesskal@MELBPC.ORG.AU)
Subject: Hazelnut Cookies
Ingredients:
500 g *pure icing sugar
500 g ground hazelnuts
10 egg whites
gluten-free flour (if required)
Procedure:
Beat the egg whites until very stiff.
Fold in icing sugar
Fold in ground hazelnuts
Drop spoonfuls onto greased baking sheet. Bake for 10 minutes in
pre-heated oven at 220 degrees C (425 F).
If dough is too thin, add a little gluten-free flour.
*Icing sugar must be labelled "pure" - some icing sugars not labelled
pure could contain gluten.
-------------------------------------------------------------------------------
From: Ellen (asher@PACINFO.COM)
Subject: Orange Chocolate chip cookies
Wet Ingredients, beat well:
1 cup butter or margarine (or 1/2 cup + 1/2 cup applesauce for a lower fat cookie)
2 cup sugar (I prefer 1/3 to 1/2 cup Sucanate)
2 eggs (or 4 whites)
1 tsp. vanilla
1 orange, seeded, chopped fine, with rind (I use a mini electric chopper,
cuisinart or blender)
Dry Ingredients, mix with wire wisk, then add to wet ingredients and mix
thoroughtly:
2 cup white rice flour (or 1 cup + 1 cup brown rice flour)
1/2 cup sweet rice flour
1/2 to 1 tsp salt
1 tsp baking soda
Add and mix:
1 cup chopped nuts or raisins (or both)
1 cup chocolate chips (my favorite are by Tropical Source and I use 1/2
package semi-sweet + 1/2 package expresso chocolate chips for an extra zip)
Drop by teaspoon on a non-stick cookie sheet. (They don't spread out if
applesauce is used.) Bake at 350 degrees for 15 to 20 minutes.
-------------------------------------------------------------------------------
From: Lisas156 (Lisas156@AOL.COM)
Subject: Hamentashen
4 Eggs
1 Cup Vegetable oil
1/4 tsp. Salt
4 1/2 Cups GF flour
1 tsp. GF Vanilla
1 1/2 Cups Sugar
2 tsp. Xanthan Gum
4 tsp. Baking powder
Suggested fillings:
Cherry, apricot or other pie type fillings or fruit filled jam. Most
stores carry various brands. Check ingredients carefully, since many of
these fillings contain starch. Most use tapioca, which is fine. If
un-stated, be sure to call the company. Can also cook dried fruits such
as apricot with a little honey and a little water to a thick, jam-like
consistency.
For PASTRY:
Cream sugar and oil, then add eggs and blend well. Stir in vanilla.
Mix together dry ingredients and add to wet. Roll out on GF floured
surface. Cut into 2 1/2 circles.
Add 1 tsp. filling and moisten edges of dough with water. Bring together
sides of circle to form a triangle, with the filling "peeking" through
the middle. Pinch edges of dough to hold shape. Bake on a lightly
greased sheet at 350° for 10-15 minutes.
-------------------------------------------------------------------------------
From: Jan Hill (janhill@WORLDNET.ATT.NET)
4 eggs
1 c oil
1/4 tsp salt
juice and rind of 1/2 orange
1 tsp vanilla
1 1/2 c sugar
2 tsp xanthan gum
4 1/2 c GF flour
4 tsp GF baking powder
Cream sugar and oil. Add eggs. Blend well.
Blend in juice, grated rind and vanilla.
Add dry ingredients, mixing well.
Separate dough into 4 parts. Roll to desired thickness. Use GF flour as
necessary to prevent dough from sticking to board. Cut into 2 1/2 inch
circles.
GF flour mixture:
1 c brown rice flour
1 c white rice flour
1 c sweet rice flour
1 c tapioca flour
1/2 c potato starch
Filling:
Use Solo brand or any GF filling.
Put 1 tsp filling in center of circle. Pinch edges of dough together
forming triangles. Bake at 350 for 15 minutes.
-------------------------------------------------------------------------------
From: Chris Silker (silk@MEANS.NET)
Subject: Chocolate Chip Cookies
Ok - I think that I've perfected my chocolate chip cookie recipe and
thought that I would share it with everyone. My gluten-consuming friends
agree that these are delicious, and consume the cookies as fast as I can
make them. My friend's 5-year old daughter eats both dough and cookies with
great pleasure and has never said anything about how the cookies taste
weird at my house - another good sign!
3/4 cup butter/margarine (I use I Can't Believe It's Not Butter or lightly
salted butter)
3/4 c brown sugar
3/4 c white sugar
2 tsp gf vanilla (or so - I just kinda dump it in there...) - the powder
doesn't work so well
2 eggs (I use pasteurized eggs, so we can eat the dough)
1 c sweet rice flour (my rice and tapioca flours are from an Oriental market)
1 c rice flour
1/4 c tapioca flour
1 tsp baking soda
1 tsp xanthan gum (can decrease this a bit if the dough seems too stiff)
1 c chocolate chips
Cream butter and sugars. Add vanilla and eggs and mix well. Add dry
ingredients and mix well. Add chocolate chips.
Bake for about 10 min at 350F, or until the edges are just starting to turn
golden brown. Do NOT overbake. Let sit for a few minutes on the cookie
sheet so they can set. These cookies don't warm up well in the microwave -
they get a bit crumbly. Also, I tend to bake a pan at a time and keep the
rest of the dough in the fridge, as these cookies dry out faster than the
traditional kind.
-------------------------------------------------------------------------------
From: Jane Winkenwerder (CWink123@AOL.COM)
Subject: Peanutbutter cookies
I just wanted to thank the person who posted their p-nut butter cookie
recipe recently ( I accidently deleted that digest). I couldn't believe
how easy it was to make and how good the cookies turned out. My whole
family loved them.
1 C. p-nut butter
1 C. Sugar
1 egg, beaten
350' 7 - 10 min.
---------------------------------------------------------------------
From: "Judy C. Hettena Wright" (hettenawright@COMPUSERVE.COM)
Subject: Ladyfingers
3 eggs, separated
6 Tbsp granulated sugar
3/4 cup sifted GF flour mix
6 Tbsp confectioner's sugar
Preheat the oven to 350 degrees F. Brush 2 baking sheets
with softened butter and line with parchment paper.
Beat the egg whites with an electric mixer until stiff peaks
form. Gradually beat in the granulated sugar and continue beating until
still peaks form again; the meringue will be glossy and smooth.
Lightly beat the egg yolks with a fork and fold into the meringue with
a wooden spoon. Sift the flour mix over the mixture and fold in gently.
Pipe the ladyfinger batter (using a pastry bag with a large
plain tip) in strips 5 inches long and 3/4 inch wide diagonally onto the
baking sheets,leaving 1 to 2 inches between each strip. Sprinkle half
of the confectioner's sugar over the ladyfingers; wait 5 minutes and
sprinkle with the remaining sugar.
Holding the parchment paper in place with your thumb, lift one side
of the baking sheet and gently tap it on the work surface to remove
excess sugar.
Bake without opening the oven door for 10 minutes. Then rotate
the baking sheet and cook until lightly golden, about 5 more minutes.
Remove the ladyfingers from the baking sheet with a metal spatula while
still hot and cool on a rack. Store in an airtight container.
I used Bette Hagman's GF mix, but any "light" GF flour should
work..
---------------------------------------------------------------------
From: Tom Laichas (tlaichas@LAEDU.LALC.K12.CA.US)
Subject: Hamenstashen Responses
This post includes two sections: "general advice" and "recipes". There are
seven pieces of advice and four recipes. Any recipe sent to me which did
not use GF ingredients does not appear here.
Thanks to all who sent hamentashen recipes and advice. Some who sent us
recipes may not want their addresses published here. To err on the side of
their privacy I am posting these recipes without attribution, unless the
original source was already published. Anyone who wishes to take credit
can do so.
Note that in searching the archives for these and later posts, keep in mind
that spelling varies. We've seen "hamenstaschen", "hamenstashen",
"hamentaschen" and "hamenstashen". For those of you who aren't Jewish,
hamenstashen are three-cornered cookies with a sweet filling served on the
Purim holiday.
GENERAL ADVICE
1. Use your old recipe and substitute a GF flour. Some suggested GF flours:
a. 1 1/2c rice flour and 1/2c sweet rice flour for every 2c of
wheat flour, then use rice flour to get the right consistency, if needed.
b. Soy flour
c. Bette Hagen "Gluten Free Gourmet Cooks Fast and Healthy"
cookbook's combination flour: 1 part bean flour, 1 part corn starch, 1 part
tapioca flour, 1/2 part rice flour.
d. GF Flour Mix (used in Recipe #3)
1 c. brown rice flour
2/3 c. tapioca flour
2 tsp. xanthan gum
1 c. white rice flour
1/3 c. corn starch
3/4 c. sweet rice flour
1/4 c. potato starch
e. 1 C each of brown rice, white rice sweet rice flour plus 1/2 C
potato starch. (used in Recipe #5)
2. There is a site exclusively for hamenstashen recipes. THESE RECIPES
ARE NOT GLUTEN-FREE, but experimentation with GF flours may transform one
of these forbidden recipes into a GF classic. The site may be found at:
http://www.eskimo.com/~jefffree/recipes/hamindex.htm
3. One respondent suggests using a GF sugar cookie recipe and shape them
like triangles and put GF preserves in the middle, or maybe a pie crust
recipe. Note that it's important to have a dough which will hold its shape
when folded into the triangle.
4. For fillings, consult a Jewish cookbook---many filling recipes are
already GF or easily made so. Fruit preserves work as a filling and save
any cooking at all.
5. "Cake" recipes adapt to GF flours more readily than "Raised" recipes,
says one respondent.
6. When using a GF flour for hamentaschen recipes, make sure to add 1 tsp
xanthum gum per cup of flour. Otherwise the dough will lack the necessary
"play", one respondent says.
7. "find the *best* baker at your shul, plead ignorance, invoke "pikuach
nefesh" and ask for help. The reason that you want help is that you may
have to "play" with the flour/liquid proportions - if the dough "looks"
right, it'll bake up just fine - but you need someone who knows how the
dough is supposed to look."
-----------------------------------------
RECIPE #1
After rolling GF dough to about 1/4" thickness (or a little
thicker; don't make it too thin or it will break over the filling), cut out
3" circles. Put a teaspoonful of filling in the center of the circle, then
fold up three sides leaving some exposed filling. Pinch the corners with
water-moistened fingers to seal them shut. Bake in 350 degree oven until
golden brown.
-----------------------------------------
RECIPE #2
Preheat oven to 350.
Bowl:
2 1/4 cups tapioca flour
1 tsp. salt
1/3 cup sugar
1/2 tsp. guar/xanthan gum (omit for piecrust)
Blender or Food Processor:
1 cup Filberts/Macadamias
1/4 cup water
1/2 cup canola oil
1 tsp. vanilla
Grind the nuts very fine. Add contents of food processor to bowl and mix.
Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15
(?) minutes or until they begin to turn golden-brown. I like them a bit
golden - they're crispier. I highly recommend investing in an Airbake cookie
sheet so as not to burn your GF cookies. Makes 2 1/2 dozen cookies.
This dough rolls out on a potato-starch-floured board quite successfully to
make cookie-cutter cookies (dinos are a big hit around here.) It also makes an
excellent pie crust - flaky and delicious. Cover the edges with foil and pre-
bake for 15 minutes before filling. I always use macadamias - very
inexpensive at my warehouse store.
I admit, when I'm in a hurry I just start with the nuts in the food processor,
then add the other wet then dry ingredients one at a time until I have my
cookie dough. It works ok for me, but you may prefer not to cheat,
depending on your food processor.
Rolling it out, then flouring and folding several times, then rolling quite
thick and cutting with fluted circles would probably result in something
like an English scone, texture-wise. A few raisins, some clotted cream &
jam...
-----------------------------------------
RECIPE #3:
GF Flour Mix:
1 c. brown rice flour
2/3 c. tapioca flour
2 tsp. xanthan gum
1 c. white rice flour
1/3 c. corn starch
3/4 c. sweet rice flour
1/4 c. potato starch
Make a mix of this and use 2 cups of it (save the rest for something
else - waffles, cones, cookies) in the recipe:
-----------------------------------------
Honey Dough:
2 c. sifted GF flour
1/4 tsp. salt
1/2 tsp. baking powder
1/4 shortening, softened
2 eggs
1/2 c. honey
Sift flour, salt and baking powder in a bowl. Make a well in the
center and place shortening, eggs and honey in it. Work together until a
dough is formed. Roll out on a GF floured surface and cut into 4" circles.
Place a heaping tablespoon of filling on each and fold into a triangle
shape, sealing the edges with wettened fingers. Bake at 350 deg. for 20 min
or until browned. Makes about 1 1/2 dozen.
Fillings:
*Poppy Seed*:
1 c. poppy seeds
1/2 c. milk
1/3 c. honey
1/2 tsp. grated lemon rind
Grind poppy seeds or put through food chopper. Combine with milk and
honey. Cook all over low heat, stirring frequently until thick. Stir in
the lemon rind and cool the mixture. Cool and fill the dough.
-----------------------------------------
*Nut & Honey*:
1 lb. (1/2kg) ground walnuts
1/2kg (1lb) honey
1/4 tsp. cinnamon
1/2 c. sugar
drop of lemon juice
Combine all ingredients in a saucepan and bring to a boil. Boil for 2-3
minutes, stirring constantly. Let cool.
-----------------------------------------
RECIPE #4 (posted to list last year by Ellen Switkes and recommended by
several respondents)
4 eggs
1 C oil
1/4 t salt
4 1/2 c flour mixture* or more if needed
1 t vanilla
1 1/2 C sugar
2 t xantham gum (this is in the recipe, but I always omit it)
4 t baking powder
*flour mixture is 1 C each of brown rice, white rice sweet rice flour
plus 1/2 C potato starch.
Mix all ingredients. Add extra flour if needed. Dough is oily. Roll
walnut sized circles, place on greased sheet. Flatten, put jelly or other
filling in center, fold up to a 3 sided triangle, pinch corners and bake 350
degrees for 10 to 15 min. Don't wait until Purim.
---------------------------------------------------------------------
From: "Melissa C." (skywalk2@NETTAXI.COM)
Subject: Birthday Cake summary
-----------------------------------------
Puddle Cake
1.5 cups white rice flour
3 tablespoons cocoa
1/2 tsp salt
1/8 cup sugar
1 tsp baking soda
Mix & pour into greased, floured pan and make hole in middle.
Pour into hole:
6 tbsp salad oil or 1 cup apple sauce
1 tbsp apple cidar vinegar
1 cup water
Mix....Bake 350
Check for doneness in 15-20 minutes. (Credit Susan Foss)
[Notes: I tried this tonite, and used the apple sauce. I put it in a
9x13 pan, it should have been in a square, as it was only about 3/4 inch
thick when done. It had a cracked (like the Mojave) top, and no flavor.
Maybe it needs more cocoa and sugar. The texture was moist, except for the
top. I may experiment with this one at a later date.]
This recipe looks pretty strange, but the cake is wonderful, one of the
best chocolate cakes (gf or not) we've ever had, and it (the cake) doesn't
look strange at all --
-----------------------------------------
MOIST COCOA-LENTIL CAKE
Lentil puree:
2/3 c. dry lentils, rinsed and drained
2 c. boiling water
Bring to boil in saucepan, cover and simmer 40 min. Drain, reserving
liquid. Combine lentils and 1/4 c. reserved liquid in blender or food
processor. Puree.
Cake batter:
1-1/2 c. sugar
1 c. oil
4 large eggs
1 tsp. vanilla
1-3/4 c. lentil puree
2 c. brown rice flour**
4 tblsp. cocoa
1-1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
Combine sugar, oil and eggs in mixer bowl and beat well. Add vanilla and
lentil puree, blending thoroughly. Add dry ingredients and mix well.
Pour batter into greased and rice floured (or nonstick sprayed) 9" X 12"
pan. Bake at 350 degrees for 30-35 minutes or until center springs back
when lightly touched or cake tester comes out clean. Cool and frost.
**Recipe originally appeared in the April-June 1987 Gluten Intolerance
Group of North America Newsletter and used white rice flour. I've always
baked exclusively with brown rice flour on the theory that it's way more
nutritious and celiac people...are already nutritionally at risk.
(Credit Mariha Kuechmann)
-----------------------------------------
CHOCOLATE 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.
(credit Wendy)
Cake(milk free, egg free, wheat free & chocolate free)
3 c. soy flour
1 1/2 to 2 c. granulated sugar
1 tsp. salt
2 tsp. baking soda
3 to 6 Tbsp. carob powder
2 tsp. vanilla
3/4 c. vegetable oil
2 Tbsp. lemon juice
Combine all ingredients in mixing bowl. Gradually blend 2 cups of water
with this mixture until all lumps are gone. There will be enought bater to
fill a greased 9x13 pan. If the batter is baked in cupcake tins instead,
cupcakes can be individually frozen and thawed with greater ease. Bake pan
cake for 1 hour at 350 degrees; cupcakes approximately 25 minutes.
(credit cook books online - www. cookbooksonline.com)
-----------------------------------------
Whipped Cream Cake
Preheat overn to 350°.
Grease an 8x12 inch pan.
Sift dry ingredients:
1 1/2 c. oriental rice flour
2 tsp. gluten-free baking powder
1/4 tsp. salt
Whip until stiff:
1 c. cold whipping cream
Add:
2 eggs
1 c. sugar
1 tsp. g.f. vanilla
Continue beating until no longer gritty.
Add dry ingredients, Blend w/ wire whisk. Pour into prepared pan.
Tap on counter to remove air bubbles. Bake 30-45 min, or until it tests done.
Top w/ cinnamon sugar while still warm or cool well & frost.
I worried about the whipped cream at first but it has the same calories as
if one uses 1/2 c. butter & 1/2 c. whole milk, but is SO much easier. You
can make a double recipe in a deep (2") 9X13 pan. I don't do the sifting
& I mix dry ingredients in w/ the mixer. It freezes well & is actually
better the 2nd day--if it lasts that long. I've made multiple recipes
(8) and make sheet cakes for special occassions for my celiacs sons. The
secret ingredient is the fine white rice flour from the oriental grocery.
(credit The Joy of Gluten-Free Cooking by Jaunita Kisslinger)
-----------------------------------------
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 or 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 layer
(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
-----------------------------------------
APPLESAUCE CAKE (no eggs,dairy,wheat,corn)
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.
This is a scratch recipe that is EASY!!! I'm not even a baker. I had to
become one if I wanted anything good to eat.
-----------------------------------------
White Cake Recipe
2 cups GF flour(Bette Hagman's)
2 tsp. xanthan gum
1 1/2 cups sugar
1 tsp salt
3 1/2 tsp baking powder
1/2 cup shortening
1 cup milk (lactose free if necessary)
1tsp vanilla
3 eggs
Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round
layer pans or for cupcakes (muffin tins) - use paper liners.
Measure all ingredients into a large bowl. Blend 1/2 minute on low speed,
scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl
occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for
round, and 15-20 for cupcakes or until wooden pick inserted in centre comes
out clean. Cool.
I tend to make cupcakes as they freeze well. I just take them out and pop
them into the microwave and they are GREAT!
(credit Lynn Facey)
---------------------------------------------------------------------
From: Deborah Fletcher (DHDeb@AOL.COM)
Subject: Summary for German chocolate cake
I also received recommendations to use regular chocolate cake recipe, but
substitute German chocolate for the chocolate baking squares.
Furthermore, you can make a regular GF chocolate cake and just use the
special coconut-pecan frosting (pillsbury).
Authentic Foods 800-806-4737 makes a good chocolate cake mix that is GF.
Chocolate Cake
1 Cup Sugar
*1 Cup Gluten Free Flour (see below)
4 Tablespoons Cocoa
1Teaspoon Soda
1 Teaspoon
Xanthan Gum (optional)
1 Cup Sour Cream
2 Eggs
1 Teaspoon
Vanilla
Sift Sugar, Flour and Cocoa and Xathan Gum together. Mix together Sour
Cream and Soda, add Eggs and Vanilla. Blend with Flour mixture and beat
until blended. Pour into prepared pans and Bake at 300 degrees until
done.
Icing
1 Cup Evaporated Milk
1 Cup Sugar
3 Egg Yolks
1/4 LB Butter
1 Teaspoon Vanilla
1 1/3 Cups Coconut
1 Cup chopped Pecans.
Combine Milk, Sugar, Egg Yolks, Butter and Vanilla in a saucepan. Cook
over medium heat, stirring constantly, until mixture thickens. remove
from heat, and add Coconut and Pecans. Beat until cool and of
spreading consistency.
*Gluten Free Flour
3 Cups Brown Rice Flour
1 Cup Corn Flour
1/2 Cup Tapioca Flour
Mix together and store into an airtight container. Use in recipes in
place of flour. I use this all my cake and muffin recipes. Before each
use shake the container because the flour tends to settle.
---------------------------------------------------------------------
From: Silva Hornborg (silva.hornborg@MAIL.BIP.NET)
Subject: Great hazelnut cockies:
200 g ground hazelnuts
200 g sugar
2 eggs
Procedure:
Mix it all together and drop spoonfuls onto greased baking sheet. Bake for
10 minutes(or so) in pre-heated oven at 220 degrees C (425 F).
Or make 2 'loaves' that you cut in smaller pieces after baking.
---------------------------------------------------------------------
From: "C.M. D'Orazio" (cmd@ICA.NET)
Subject: Apple struesel Pie
During our last Monday's Chat Group a lot of people requested this
recipe, I thought of sharing it with you all. For those of us leaving in
Canada, you can find the Club House Product (which are GF) in most major
stores.
Please keep in mind that I have made this recipe ONLY with the Club
House Product. I have NOT made it with any other kind of GF flour.
APPLE STREUSEL PIE
Filling:
1/3 c. raisins
1/3 c. granulated sugar
1 tsp. Club House Minute Tapioca or ( any GF Tapioca)
1/2 tsp. Club House Ground Cinnamon or GF Ground Cinnamon
1/2 tsp. Club House Ground Nutmeg or GF Ground Nutmeg
6 medium apples, peeled and sliced
1 tbsp. lemon juice
Streusel:
1/3 c. Club House Rice Flour or GF Rice Flour (extra fine)
1/4 c. firmly-packed brown sugar
1/2 tsp. Club House Ground Cinnamon
1/4 c. margarine
1/4 c. slivered almonds (optional)
Prepare pastry for filled pie shell. Bake at 375F (190C) for five
minutes.
Combine raisins, granulated sugar, Tapioca, Cinnamon and Nutmeg. Stir in
apples and lemon juice. Place into a pie shell.
For streusel, combine Rice Flour, brown sugar and Cinnamon. Cut in
butter until mixture is crumbly. Stir in almonds, if desired. Spoon onto
apples. Bake at 375F (190C) for 35 to 40 minutes or until apples are
tender. Serve warm or cooled.
Makes about 8 servings.
~~~~~~~~~~~
RICE FLOUR PASTRY
Rice four Pastry is very delicate and may break in handling. However, it
does repair readily and there is no worry of toughening the pastry from
over handling. Some cracks may appear in baked product.
1 c. Club House Rice Flour or GF rice flour
1 tbsp. granulated sugar
1/2 tsp. salt
1/4 tsp baking powder
1/3 c. shortening
3 tbsp cold water
1/2 tsp. Club House Vanilla Extract or GF Vanilla Extract
Combine Rice Flour, sugar, salt and baking powder. Cut in shortening
until mixture is crumbly. Combine water and Vanilla. Stir into flour
mixture just until moistened. With floured hands, press into 9-inch pie
plate.
OR, form dough into ball and roll between two sheets of waxed paper to
about 1/8 inch thickness. Remove to paper. Turn into pie plate. Remove
remaining paper. Carefully fit into pie plate. Flute edges.
When making pie shell for filled pie bake crust at 375F (190) for five
minutes. Then fill and bake pie according to recipe.
---------------------------------------------------------------------
From: "C.M. D'Orazio" (cmd@ICA.NET)
Subject: APPLE BUTTERSCOTCH TAPIOCA
1/2 c. firmly-packed brown sugar
1/3 c. Club House Minute Tapioca
1/4 tsp Club House Ground Cinnamon
1/4 tsp. salt
3 medium apples, peeled and sliced
2 tbsp. margarine
1 tsp. lemon juice
2-1/4 c. warm water
In saucepan, combine brown sugar, Tapioca, Cinnamon and salt. Add
apples, margarine, lemon juice and water. Bring to a boil; simmer for
8-10 minutes over low heat, stirring frequently, until apples are tender
and pudding is thickened. Serve warm or cover and chill.
MICROWAVE DIRECTIONS: Combine ingredients in 1 quarts (2L)
microwave-safe bowl. Cover. Cook on HIGH power for 10 - 12 minutes,
stirring occasionally.
---------------------------------------------------------------------
From: Chris Silker (silk@MEANS.NET)
Subject: Double Fudge Saucepan Brownies
2T butter
2T water
1/2 cup sugar
Mix the above in a saucepan over low heat, stirring constantly until the
mixture starts to boil. Remove from heat. Add
6 oz (1 cup) gf semisweet chocolate chips and stir until the chips are
melted. Add
1 tsp gf vanilla (I've never tried the powder)
2 slightly beaten eggs and mix well. Add
2/3 c gf flour mix (I use 2 parts sweet rice flour, 2 parts rice flour,
and 1 part tapioca flour [all from an Oriental grocery])
1/4 tsp baking soda
1/2 tsp xanthan gum
and mix well. Stir in 6 oz (1 cup) gf chocolate chips, mix well, and
pour into a greased 9" square pan. Bake for 20-25 minutes at 350F. Do
not overbake! If you wait until a toothpick comes out clean or the edges
pull away from the side, they'll be too done. I usually take them out at
about 20-22 minutes.
These brownies are VERY rich. You can substitute double chocolate chips
for the semisweet if you want your brownies to be even more decadent.
These are always a hit at parties. The brownies will be crumbly when
warm, but they're quite cohesive when they cool.
---------------------------------------------------------------------
From: CHEEKYR (CHEEKYR@AOL.COM)
Subject: Dark Velvet Torte
I found this recipe in a magazine and just changed the flour to GF
baking mix and made the best chocolate desert ever! No different taste
and everyone loved it! The best part is that it really is quick and
easy. Enjoy!
Dark Velvet Torte
Prep and cook time: about 35 min. (really!)
8 oz. bittersweet or semisweet chocolate, chopped (about 11/3 C.) (I
used Nestles semi sweet chocolate morsels).
1/2 C (1/4 lb.) butter (not margarine), cut into 1/2 in. chunks
4 large eggs, separated
2 tsp. all-purpose flour (I use Welplan Potato and Cornstarch Baking Mix)
1/4 tsp. cream of tartar
1 Tbl. sugar
whipped cream (I use Cool Whip)
fresh raspberries, rinsed and drained
1. Microwave chocolate and butter together at 50 % power until chocolate
is soft about 3-4 min). Stir until blended.
2. Add eggs and GF baking mix (flour) to chocolate mixture; whisk until
smooth.
3. Combine egg whites and cream of tartar. Beat with a mixer on high
speed until whites are foamy. Gradually add sugar and continue beating
until whites hold stiff, glossy peaks.
4. Add about a fourth of the egg whites to chocolate mix; stir to mix
well. Add remaining whites and gently fold into chocolate mix until
evenly blended. Pour into an 8-inch cake pan with removable rim (I just
used a regular round cake pan, greased and lightly floured (rice flour).
Spread batter smooth. 5. Bake in a 350 degree oven until torte puffs
slightly and center barely jiggles when pan is gently shaken, 18-20 min.
Cool at least 1 hour in pan on rack (torte sinks slightly). 6. Serve
with whipped cream and raspberries.
Makes 8-10 servings
---------------------------------------------------------------------
From: "T. Porawa" (ce090@FREENET.CARLETON.CA)
Subject: Chocolate Cake
1 Cup Sugar
1 Cup Gluten Free Flour (see below)**
4 Tablespoons Cocoa
1Teaspoon Soda
1 Teaspoon Xanthan Gum (optional)*
1 Cup Sour Cream***
2 Eggs
1 Teaspoon Vanilla
Sift Sugar, Flour and Cocoa and Xathan Gum together. Mix together Sour
Cream and Soda, add Eggs and Vanilla. Blend with Flour mixture and beat
until blended. Pour into prepared pans and Bake at 300 degrees until done.
Use Duncan Hines Milk Chocolate frosting, which is GF.
* You can substitue Guar Gum instead...it costs much less
** I use Arrowhead Mills GF baking mix..costs about $4.75 for a 28oz box
and can be found in health food stores
*** I substitute plain yogurt (fat free) instead
---------------------------------------------------------------------
From: Sherri T Miller (forbear@JUNO.COM)
Subject: Cookies with an Easter message
1 c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 c. sugar
zipper baggie
wooden spoon
tape
Bible
Preheat oven to 300 F. Place pecans in zipper baggie and let children
beat them with the wooden spoon to break into small pieces. Explain that
after Jesus was arrested he was beaten by the Roman soldiers. Read John
19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross he was given vinegar to
drink. Read John 19:28-30.
Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave
His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and
brush the rest into the bowl. Explain that this represents the salty
tears shed by Jesus' followers, and the bitterness of our own sin. Read
Luke23:27.
So far the ingredients are not very appetizing. Add 1 c. sugar. Explain
that the sweetest part of the story is that Jesus died because He loves
us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks
are formed. Explain that the color white represents the purity in God's
eyes of those whose sins have been cleansed by Jesus. Read Isa.1:18 and
John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie
sheet. Explain that each mound represents the rocky tomb where Jesus'
body was laid. Read Matt. 27:57-60.
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door. Explain that
Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED! Explain that they may feel sad to leave the cookies in the
oven overnight. Jesus' followers were in despair when the tomb was
sealed. Read John 16:20 and 22.
On Resurrection morning, open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow!
On the first Resurrection day Jesus' followers were amazed to find the
tomb open and empty. Read Matt. 28:1-9.
HE HAS RISEN!
---------------------------------------------------------------------
From: Clelia (cmd@ICA.NET)
Subject: Blueberry tofu "Yogurt/Ice Cream"
2-10 oz pkgs. Mori-Nu firm tofu
1/2 c. water
2/3 c. sweetener-maple syrup, brown rice syrup, etc.
2 c. frozen blueberries
1 tsp. blueberry extract
1 tsp. raspberry extract
Combine all ingredients in blender, process until smooth. I sometimes
will keep some of the blueberries whole, and stir them through when I am
done blending, but before serving. You can vary this with just about any
fresh or frozen fruit and extracts to match. This may also be frozen in
an ice cream machine for ice cream, or freeze in ice cube trays.
Champion juicer. Serves: 4 Preparation time: 15 minutes
---------------------------------------------------------------------
From: Clelia (cmd@ICA.NET)
Subject: TOFU BANANA COCONUT ICE CREAM
2 oz. tofu, drained (about 330 grams)
3 very ripe bananas
1 c grated unsweetened coconut
1/2 c soy milk
2 tsp. vanilla extract
1 Tbs. dark rum (optional)
4 Tbs. oil (optional)
Honey to taste (or other sweetener)
Blend all ingredients until smooth. Freeze until half is hard. Scrape out
into a food processor and blend again until smooth. (You could also use
a blender for very small quantities). Freeze until firm. You could omit
the coconut and add cocoa for chocolate-banana ice cream, or omit the
coconut and add strawberries or peeled peaches for a
strawberry-banana or peach-banana ice cream).
---------------------------------------------------------------------
From: Clelia (cmd@ICA.NET)
Subject: PUMPKIN TOFU ICE CREAM
14 oz. tofu, drained (about 400 grams)
1 c. mashed cooked pumpkin or other dark yellow squash
1/2 c. fresh orange juice
4 Tbs. oil
4 Tbs. honey
2 Tbs. orange liqueur
grated skin of 3/4 orange
1/2 tsp. grated skin of lemon
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Same instructions as the other ice cream.
---------------------------------------------------------------------
From: Clelia (cmd@ICA.NET)
Subject: Tofu Pudding
Switch to tofu and cocoa powder or the Mori-Nu mates brand? All you do
is put the firm tofu in a blender with a tablespoon of water and blend
well, add honey (or sugar) and the flavoring (cocoa powder with more
water, vanilla extract, etc.). It is far easier than getting soy milk to
work - and very high in calcium too.
---------------------------------------------------------------------
From: Clelia (cmd@ICA.NET)
Subject: PUMPKIN CUSTARD
Blend in a food processor or blender until smooth and creamy:
3/4 lb. tofu
1 can pumpkin (16 oz. which is approx. 2 cups)
1 c. light brown sugar
2 Tbs. oil
2 Tbs. molasses
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. ginger
1/2 tsp. nutmeg
Pour this mixture into a baking dish and bake at 350F (for 1 hour). I
bake it until little bubble pot-holes appear in the center - they appear
in the perimeter pretty quickly. Usually it's a bit longer baking time
for my dishes, although, the bigger the dish and shallower the mix, the
lower the baking time, probably). Serve hot or cold. (It never lasts
long enough to chill at my house.)
---------------------------------------------------------------------
From: "Curtis,Dave [St. John's]" (Dave.Curtis@EC.GC.CA)
Subject: BEER
The following is a summary of the results of my search for GF beer
recipes
Three notes: 1. There is inconsistent reporting from a wide variety of
sources as to the availability of commercial GF beers. Some say yes
and even list brands but others state the exact opposite. When it
comes to my ingestion of foods that are supposedly GF, I
follow the X-Files rule: "Trust No One" (except yourself maybe).
2. Secondly, a number of the recipes I received do not use added yeast
for fermentation. This means they must be relying on wild yeasts if
fermentation is to take place. I would not recommend trusting wild
yeast to grow faster than bacteria, but that's just my opinion.
3. Most recipes involve your own malting of the 'included grain'
So, saving what I think is the best til last, here's what I found:
The "malting process" in beer manufacture involves sprouting 'barley' to
increase the natural sugar level in the grain, then stopping the process
by roasting the grain at the appropriate time (this is what is called
"malting"). After roasting, the grain is cracked/ground (depending on
the brew) and added to the fermentation vats, along with various and
sundry other ingredients including hops and yeast.
~~~~~~~~~~~~~~~~~~~~~~~~~
From: Mike Snyder
spsbeer@.netins.net
I finally got the rice beer recipe. She (my friend's friend) said she's
still perfecting it but this one works and it's not the tastiest beer
but it's beer. She also said the molasses was mainly for color.
3-21 oz cans/jars of rice syrup (be careful, some contain gluten)
6 cups corn sugar (approx. 2 lbs)
1 pint molasses
2 oz Cascade hops (use whatever kind you like with AA% of 4 - 7)
1 pkg Edme dry ale yeast
Bring 1-1/2 gallons of water to a boil. Add all ingredients except 1 oz
of hops. Boil for 60 minutes. Add 1/2 oz of hops (for hop flavor) 45
minutes into the boil. Add 1/2 oz of hops (for aroma) during the last 2
minutes of the boil. Cool and add to cold water in primary to make 5
gallons. Pitch yeast when 80 deg F or below. Ferment for 7 - 10 days
and bottle using 3/4 cup of priming sugar.
Note: She couldn't remember the hop additions so I improvised. If it
comes out too sweet add more hops for 60 minutes; too
bitter, add less.
~~~~~~~~~~~~~~~~~~~~~~~~~
From: Linda Blanchard (paperfan@GENIE.GEIS.COM)
Tiswin (Corn Beer)
10 to 12 lbs of dried corn
4 1/2 gal. of pure spring water
5 sticks of canela
8 piloncillo cones
1 orange peel
1 lemon peel
Roast corn in a moderately heated oven until the corn is a light brown
color. Grind the corn (coarse) and place in a large heavy crock. Add all
the water, citrus peel, canela, and piloncillo. Cover and let the
mixture ferment. Fermentation will take about 8 to 9 days during cool
weather or 4 to 5 days in warm weather. Strain through a cheesecloth,
call your closest friends, and drink right away.
- note: "The old Apache recipe calls for soaking corn and sprouting it
until the seedlings are 1/2 inch long, grinding the sprouts, and boiling
them. The resulting mash was then sweetened with mesquite flour or
saguaro syrup and allowed to ferment in a brewing jar that was never
washed so as to retain the organisms for fermentation. The finished
product had to be drunk within a few hours after it was prepared or the
alcohol became acetic acid, giving the beverage a sour taste."
~~~~~~~~~~~~~~~
From: Don Wiss
Subject: GINGER BEER
250g grated ginger
4 litres water
1.5 kg sugar
1 tbsp clove/lime juice (helps with the fermentation)
NOTE: above was from a recipe book, my parents make their own as the
above as a guide and have altered theirs to the following:
Also, this is flat and not carbonated
3/4 lb grated ginger
4 litres water
1 lb sugar
1 tbsp rice (uncooked)
mix all in a large container and let sit approx. 2 days (placing in the
sun helps). Strain. Enjoy!!!!
~~~~~~~~~~~~~~~~~~~~
From: Katriina Mdkinen (khm@RASHM.SE)
Being a keen beer drinker myself I realize that there may be those on
this list for whom such delights are impossible and I wondered
if there was something that could be done about this sad situation.
According the Swedish Celiac Society the following beers are GF (They
were tested by the Swedish FDA and *didn't* even contain trace amounts
of gluten):
Class III
San Miguel (Spanish), Kronenbourg (French) Erdinger
Weissbier and
Welhenstephan Hefe-Weissbier (German)
Class II
Foster's, Heineken, Budweiser, Urquell and Tuborg
GF Whisky: Ballantine, Passport Scoth, Bell's pld Scoth and Four Roses
bourbon.
GF Vodka: Vodka Wyborowa
~~~~~~~~~~~~~~~~~~~
From: Judy C. Hettena Wright (hettenawright@compuserve.com)
Peruvian corn beer-Chica de jora
1 pound dried corn kernels
8 allspice berries
8 quarts cold water
2 cups packed dark brown sugar
To make the jora, soak the kernels 2 or 3 days in cold water. Rinse 2
or 3 kitchen towels in cold water and wring them out. Lay the wet
towels on a baking tray and spread the drained kernels on top of them.
Cover with double layer of dampened cheesecloth (or more towels) and put
the tray in a dark place. Spray the cheesecloth with water regularly
(keep it damp but not wet) for 8 to 10 days until the kernels sprout.
Put the sprouted kernels on a dry try and dry the kernels in a very low
oven or over a radiator for a day or two. When they are thoroughly dry,
crush them in a food processor or with a rolling pin.
In a large stainless steel pot, combine the jora and the allspice, and
cover with 8 quarts of cold water. Let them soak for an hour. Bring
the pot to the boil over medium heat, lower the heat, and simmer for 4
to 5 hours, stirring occasionally. If you have less then 4 quarts at
the end, add enough boiling water to make it up. Let the pot sit for an
hour off the heat without stirring.
String the corn through a stainless-steel strainer lined with a double
layer of cheesecloth into a ceramic (porcelain or glass) container.
Twist the cloth to squeeze out all the corn juice.
Drop the sugar in. DON'T STIR IT. Cover the container with a dry cloth
and place it in a dark, warm and draft-free spot. Let it ferment for
about a week, then chill it thoroughly. The longer it sits unchilled,
the stronger it gets. It should develop a thick foam on top as it
ferments.
Note: Dried Jora is usually available through Inca's Foods and avoids
having to sprout the kernels oneself: Peruvian Import company, P.O.
Box 469, Mahway, NJ 07430 (201) 773-6705.
~~~~~~~~~~~~~
From: Carolyn Minor - palocoop@netins.net
This is what the author of the recipe said "In my obsessive quest for a
good-tasting gluten-free beer this recipe is the best so far. It ends
up tasting a little like Coors light, which is at least slightly better
than no beer at all. This beer is still in the experimental stages, so
feel free to play with the amount of hops, etc or to add another GF
ingredients such as molasses or malted millet."
Ingredients for 5 gallons:
3 lbs. malted buckwheat (recipe follows)
l cup corn sugar
l oz. Saaz hops
2 oz. Hallertauer Hersbrucker hops
6 lbs. rice syrup
l pkg. ale yeast (EDME)
Put crushed malted buckwheat into strainer bag, add 1 1/2 gallons of
water in brewpot. Keep buckwheat in brewpot stirring, until water
starts boiling. Remove buckwheat and add rice syrup, corn sugar, and
1/2 oz. each of the Saaz and Hallertauer hops. Boil for 30 minutes and
add 1/4 oz. each of the Saaz and Hallertauer hops. Boil for l5 minutes
and add another =BC oz. of each type of hops. Boil for another 15 min.
to make a total boiling time of 1 hour, then let the remaining 1 oz.
Hallertauer hops steep in the wort for two (2) minutes. Strain into
your fermenter and pitch yeast when cooled.
This "beer" will ferment for longer than most ales, for about l0 days.
Add 3/4 cup corn sugar for bottling, and let the beer age for at least 1
week before drinking.
Instructions for Malted Buckwheat:
Since as gluten-free homebrewers we can't just go to our homebrew supply
store and buy malted buckwheat or millet, we must malt it ourselves in
order to brew with it. Luckily, this is a pretty simple process.
First, obtain raw (that is, uncooked and untoasted) buckwheat from a
health food store or coop. Rinse about l lb. and let is sit for 30-48
hours completely submerged in water, rinsing it off every 8 hours or so.
The buckwheat will expand as it soaks up some of the water and also
produce a sticky oily substance which should be rinsed off. Now put the
buckwheat into a strainer or find-mesh colander and let it sit in the
open air in a cool, dark place, rinsing off every 8 hours to prevent
mold. After 1 day you will see rootlets forming. Let the buckwheat
sit in the open air for about 2 days, or until some of the rootlets are
about twice as long as the grain bodies. Spread the buckwheat out in a
thin layer on several cookie sheets and bake in a 200-250 deg. oven
until the buckwheat becomes hard and crunchy (tastes remarkably like
Grape-Nuts) At this point you may increase the temperature and make
dark-roasted buckwheat, for darker-colored beers. Use a rolling pin or
a glass jar to crush the buckwheat.
All the above was copied as this guys recipe was posted. I had a hard
time crushing the buckwheat with a rolling pin etc. - I put a little at
a time in my food blender - on crush(I think) and "ground" it up that
way. As I said I had never brewed before this - if you are experienced
you may see some things to do differently right away, or after one batch
you may want to change it in some way. If I can be of any help OR IF
you find some improvements to this recipe please let me know. Good Luck!
-------------------------------------------------------------------------------
From: Lynn Samuel (samueJ@AOL.COM)
Subject: Hot Spiced Wine (German Gluhwein)
4 C (1 liter) water 3 cinnamon sticks
1/2 C sugar 1 lemon peel (not the lemon)
12 whole cloves 2 liter bottles red wine
Combine all EXCEPT THE WINE. Boil 15 minutes. Strain. Add wine
and simmer. Do not boil. Serves 10-12. NOTE: I leave cloves and
cinnamon in when reheating and storing, but be sure to remove
lemon peel!
-------------------------------------------------------------------------------
From: Anne Rickaby (Anne_Rickaby/CAM/Lotus@LOTUS.COM)
Subject: Summary: cooking w/coconut milk
I got a number of responses (and a recipe - below)
Many people warned about the high fat content. (But I'd only use it for
an occasional special treat, so I'm not too worried about that.)
Some folks suggested diluting 1:1 with water.
One person commented that "Coconut milk is sweeter than cows milk so you
have to compensate
by reducing the amount of sugar in your recipe."
One person warned that I "be sure to determine how the coconut milk is
made (that is, has ordinary milk been mixed
with the coconut to make it richer)." Good reminder. I have Thai Kitchen
pure coconut milk, which has nothing added.
A couple of people have used it successfully as a substitute for cow's
milk in pumpkin pie (which is exactly what I want to do!!!)
Several people have used it in Asian dishes successfully, but not in
western baking.
One warning for anyone who wants to use it to make an ice cream
substitute - "Coconut milk doesn't freeze like ordinary milk so it
doesn't work well for making icecream. The result is waxy and
unpleasant after it freezes solid." (I'm so glad I don't really like ice
cream...)
There's a Web page at http://www.panix.com/~nomilk/coconut.txt dedicated
to using coconut milk (thanks to Don !)
One person recommended a product called Darifree, which is a
potato-based dairy substitute. (Although, at this point, after having
such a bad experience with Rice Dream, I'm wary of anything that's not
"pure.")
If I get any new information, I'll let you know. I'll also pass along
anything I discover in my cooking "experiments."
ASIAN TAPIOCA PUDDING
3 1/2 C unsweetened coconut milk
2/3 C small pearl tapioca or quick cooking tapioca (I use Minute Tapioca)
2/3 C sugar (or less, I have also used brown sugar and Suanat with fine
results)
I vanilla bean split lengthwise (or I t vanilla extract)
pince salt
I large egg, separated
In a heavy nonreactive saucepan, combine coconut milk, tapioca, sugar
vanilla bean and salt (but not vanilla extract, if you are using that) over
low heat. Stir constantly with a wooden spoon until tapioca pearls are
translucent - about 10 minutes. Be careful not to let it scorch. If it
seems lumpy, use a whisk on it.
Vigorously stir in egg yolk (and vanilla extract, if using that), remove
from heat. Cover and let stand til lukewarm - 30-60 min.
Remove the vanilla bean and scrape seeds into the pudding, stir. In a
small bowl, beat the egg white until it forms stiff peaks. Fold it into
the lukewarm pudding. Chill or serve warm. It is good served with thinly
sliced orange rounds on top.
-------------------------------------------------------------------------------
From: Jennifer Lasher (wavride2@ix.netcom.com)
Subject: "Special K" Bars
1c. sugar
1c. karo syrup
Combine these two in a pan and stir until sugar is completely dissolved.
Don't bring to a boil or bars won't be chewy. Add:
1c. peanut butter
When blended take off heat immediately. Add 6 cups (used to be Special
K, but anything GF that is similar, crispy rice cereals might be good)
and press into a greased cake pan. Top with a semi-sweet/butterscotch
combination, pre-melted and blended.
---------------------------------------------------------------------
From: "Susan K. DeVries" (devriess@RIVER.IT.GVSU.EDU)
Subject: garbonzo bean summary
I received several suggestions including:
* Cookbooks
- Bette Hagman's 3rd book "GF Gorment cooks fast & healthy"
(Bette's Book was suggested by several people who use
garbonzo flour in place of the bean flours she suggests)
-"Full of Beans" (I don't know who wrote it)
-Kay Spicer's "Best of Beans"
-Carol Fenster's Book (I don't know what it is called)
* Try making B. Hagman's cinnamon nut bread on bread machine's fast rise
setting
* Recipes on Authentic Food's web site
* Works well in chocolate chip cookies
* Some suggest replacing 1 for 1 with white or brown rice, but most
people suggested some experimenting with smaller amounts at first and
then adding more next time if you like. Beans can give you gas. :)
* texture is good, more like flours with gluten. Will rise more than
rice flour mixes
Some suggested mixtures:
1 C garbonzo flour
1 1/2 C rice flour
1/2 c potato starch
(might want to add 1 tsp xanthan gum for every 3-4 cups of flour mix)
Another mix:
4 parts either soy or garbonzo flour
3 parts potato starch
2 parts white rice
1 part corn (flour or starch)
---------------------------------------------------------------------
From: Michele Baillies (michele@PALACENET.NET)
Subject: Cocktail Sauce Summary
I received many responses to my request. Most people make their
own. Below are the responses I received:
1. Heinz catsup, Andrews Horseradish (made with water not vinegar) and
lemon juice. Proportions to your taste.
2. Delmonte Seafood Cocktail Sauce is GF.
3. Fresh horseradish root (peeled, cut into chunks and put in blender),
mix with Heinz ketchup. May add cider vinegar if you wish.
4. Catsup, horseradish, lemon juice.
5. 1/3 cup ketchup and 1/4 tsp horseradish sauce.
6. Heinz ketchup with prepared horseradish (Boar's Head). Add Lea &
Perrins Worcestershire sauce and some San-J organic wheat free tamari
soy sauce. Start with ketchup and just add ingredients.
7. Ketchup with added lemon juice and horseradish to taste. Probably
halp a cup to one cup ketchup plus juice of one lemon. Then keep adding
horseradish by teaspoon until spicy enough.
8. Heinz Chili Sauce and add pure horseradish, a dash of
Worcestershire, onion powder, fresh ground pepper -- we love it. You can
make it as hot as you like w/horseradish, the plain , ground kind, not
the creamy type. Let sit to release flavors.
9. Buy kosher horseradish, mix with GF hot sauce, Heinz ketchup and a
little lemon juice.
10. Mix some ketchup with fresh grated horseradish, squeeze lemon,
tabasco & worcestershire if you like. I sometimes only use the first
three and let set for an hour for flavors to blend. The closer to room
temp., the hotter the horseradish gets.
---------------------------------------------------------------------
From: Lisa McKinney (lisabeth@IX.NETCOM.COM)
Subject: Teriyaki Summary (& Chinese)
Suggestion No. 1:
5 oz. San-J Wheat Free "Reduced Sodium" Tamari Soy Sauce
6 oz. unsweetened pineapple juice
1/4 cup brown sugar
1 clove fresh garlic, minced (optional)
1 TBSP grated fresh ginger (or 1tsp. ground dried ginger)
Heat liquid ingredients, add brown sugar, mix till dissolved. Add
garlic and ginger, then cool. Wonderful, flavorful, not salty, and easy
to make! Takes less than five minutes to make. Recommended marinating
time: 4-18 hours. Enjoy!! (San-J, Virginia offices: 800-446-5500)
One poster also thought San-J Teriyaki Sauce was GF but hadn't used it
in awhile and suggested confirming this.
---------------------------
Suggestion No. 2:
1 Cup San-J wheat free soy sauce
2-3 cloves of garlic (minced)
2 Tbsp. minced fresh ginger
1/2 cup red wine
1/2 cup water
1/3 cup honey
The above amounts are estimates. I just throw it all together. Hope it
turns out okay.
---------------------------
Suggestion No. 3:
1/2 Cup GF soy sauce
1/4 cup dry sherry or sake (rice wine)
1 Tbsp. sugar (I add a bit more, depends how sweet you like it)
Mix all ingredients till sugar dissolves. You can heat on stove to
dissolve sugar as well, but cool it down before marinating. I marinate
fish for a couple of hours in the fridge and then broil fish. While
broiling keep brushing with marinade every few minutes.
----------------------------
Suggestion No. 4:
GF soy sauce, brown sugar. Also you could use some honey.
---------------------------------------------------------------------
From: David J Walland (David.Walland@bristol.ac.uk)
Subject: Pumpkin recipes
Because it is so imprecise, I now ignore all recipes with
dry materials measured in cups. Those that were sent to me
in this measure form are not on this compilation.
For our continental friends 1 oz is about 25 g
1 lb is about 450 g
the calculation of farenheit to centigrade is subtract 32,
divide by 9 and multiply by 5 (400 F is about 200 C)
Here's the Curried Pumpkin Soup recipe adapted from
~Food&Wine_ magazine, November 1997. Good luck.
9 lbs. sugar pumpkins, halved lengthwise, or cut into large
pieces 2 TB acceptable vegetable oil (1 like toasted
sesame) 5 pears -- peeled, cored, and cut into 2-inch
chunks 3 large Spanish onions, sliced 15 garlic cloves,
chopped 4 TB hot homemade curry powder 2 minced fresh
chillies salt and freshly ground pepper 4 qts. homemade
chicken or vegetable broth l+112 cups dry white wine 1 cup
heavy cream Preheat the oven to 350 degrees F. Place the
halved or large pumpkin pieces on 2 rimmed baking sheets
and add 112 cup water on each sheet. The pumpkin should be
skin side up. Bake for about l+112 hours, or until tender.
When cool enough to handle, discard the seeds and peel the
pumpkin. Heat the oil in a large heavy stock pot. Add the
pears, onions, garlic, curry powder, chillies, and a large
pinch each of salt and pepper. Cook over moderate heat,
stirring occasionally, until the onions are tender. Add the
cooked pumpkins, stock, and wine and bring to a boil over
high heat. Stir well, reduce the heat to moderate and
simmer for 45 minutes. Remove from the heat and let cool
for 5 minutes. Working in batches, puree the soup in a
blender or food processor until smooth; transfer to a clean
saucepan and season with salt and pepper. (if you aren't
feeding 12 people, at this point, portion out the soup and
freeze or can it.) To serve, reheat the soup, ladle into
shallow bowls and swirl in the heavy cream as a garnish.
Chopped fresh coriander/cilantro is also nice on top. The
original recipe, from Hammersley's Bistro in Boston, MA
garnishes the soup with a homemade pappadum wafer, but that
recipe contained gluten. The soup is good on its own; if
you have a pappadum recipe or gf pappadum available, cut
the pappadum into wedgesand fry them as a nice crisp
accompaniment. I hope you enjoy this recipe. I do love
pumpkins and winter squashes of all kinds, so I'm pretty
picky about the type. I have also used red kuri squash,
butternut, acorn, and, even, Hubbard successfully in
pumpkin soup recipes.
I know this may not be exactly what you are looking for
but, we too had an abundance of pumpkin this past fall.
Also any recipe you have for Quick Breads calling for
apples, zuchccini, even bananas you can substitute either
diced pumpkin or pureed pumpkin, toss in the nuts or
whatever else your recipe calls for.
Hi David, here's a flavorful pumpkin soup recipe. As
you'll see, the measures are mostly in pieces... i don't
remember them exactly myself.
Pumpkin soup
4 lbs pumpkin
3 large carrots
3-4 medium sized tomatoes 1 large or two medium onions 50 g
butter 3 tablespoons fresh dill finely chopped sour cream
salt, pepper Cut (edible part of) pumpkin in 1" cubes,
carrots into 112" slices. Put both in a large pot and
cover with water. The original recipe called for the water
to be 2 cm deep above the pumpkin, but the pumpkin will
float, so do what you can. Bring to a boil and simmer for
-40 minutes, or until the pumpkin is soft. In the meantime,
chop the onions, peel and chop the tomatoes. Melt the
butter in a deep pan and sautee the onions until they turn
translucent. Add the tomatoes and sautee briefly. When the
pumpkin is soft, add the onion-tomato mix, transfer to a
blender and puree. Pour back into pot, reheat gently, add
the dill and salt and pepper to taste. Serve with a dollop
of sour cream (or Creme Fraiche, if you can get that) in
each bowl. Enjoy!
Part of the issue to consider with flavor is what kind of
pumpkin did you grow? Is it a sugar or pie pumpkin, which
produces denser, sweeter "meat"? Standard Jack O'Lantern
pumpkins are largely inedible because they are so fibrous
and watery. Then there is the pumpkin that runs in between
and is best treated as a winter squash. Thus, if the
pumpkin is not sugar/pie pumpkin, no matter how tasty the
recipe, if it is watered down pumpkin flavor, there will be
less flavor. I sent out a pumpkin bread recipe that uses
14 ounces of pie pumpkin, cooked, earlier this week. Pie
pumpkins may also be cooked down into a "pumpkin butter"
like applesauce, with lots of grated ginger, cinnamon, and
allspice cooked in with the pumpkin. Pie pumpkins may also
be cooked into pumpkin chutney, where the spices are hotter
or more complex, depending on your preference.
I don't have a recipe for pumpkin but...
To flavor pumpkin, use the following spices: mace, nutmeg,
cloves, ginger, and/or cinnamon. The first four are
especially delicious mixed into your cooked pumpkin. Those
are the favorite spices for pumpkin pie.
You can use pumpkin for pudding as well. Same spices.
You can boil your pumpkin until tender (or cook cut pieces
in the microwave until soft), scoop out the meat (that's
the pumpkin between the shell outside and the seeds
inside), mash it up, spice it up with the above spices to
taste - salt too - and serve as a vegetable. Some people
add butter as well.
You can make pudding with pumpkin. Use a GF pudding recipe
and dump in a cup or so of cooked pumpkin AND some or all
of the above spices for flavoring.
You can use pumpkin to make GF pumpkin bread or pumpkin
muffins. See your favorite GF baking book for appropriate
recipes.