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~
chex mix
Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~
Alternative Flour Pancakes
Blueberry Corn "Toasties"
Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~
HOT CROSS BUNS U.S.& METRIC
Fruit Bread
Quick Potato Sponge Bread
Summary/gummy French bread
Banana muffins
Basic Scones
Non-rising GF bread
Sunflower-Soda Crackers -by Mary Schluckebier>
Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~
Home made soup recipes
Italian Salad Dressing
Salad Dressing
Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~
None
Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~
FISH BALLS
Polenta (8)
Chicken Nuggets (20)
Onion Rings Summary
FLOUR TORTILLA RECIPE
"Clean the fridge" quiche
AMAZING Pizza crust
RICE FLOUR NOODLES
Spaetzle Noodles
Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~
Popsicle recipes
Rhubarb Coffee Cake
Alternative Birthday Cakes
Applesauce Muffins
Banana Bread
Banana Cake
Applesauce Cake (KL)
Butter Cream Non-dairy Frosting (KL)
2 great cheese cake recipes especially for Shavu'ot
Brownies - Summary
Heavenly Brownies
Double Chocolate Brownies
Killer Brownies (From the archives)
Gluten-Free Double Fudge Saucepan Brownies
Cookie recipe web site
Hazelnut Torte (10 servings)
Ice Cream Cone Recipe
Popsicle recipes
Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~
How To Make A Great Dairy-Free Latte
Fruit Smoothie/Sorbet
Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~
SUMMARY Rice Cookers (revisited)
SOYSAUCE SUBSTITUTE
CREAM OF TARTAR
Icing Sugar
Thckening while simmering stew
Cornstarch vs. Potato Starch?
Sweetening alternatives:
Dairy alternatives:
Flour alternatives
Rice Cakes Tips
Summary: Egg Replacer Question
From: Wendy Wark <ANAFFECT@AOL.COM>
Subject: chex mix
I had success with a good non-sweet snack that tastes just like the Chex
Mix.
6 T. butter
2 T. worcestshire
1-1/2 t. garlic powder
dash cayenne pepper (careful!)
-----------
3 c. popcorn
6 c. Rice Crunch-Ems (Health Valley cereal ... just like Rice Chex)
3 c. puffed corn (Arrowhead Mills cereal*)
Melt butter & mix in seasonings. Toss mixture with cereals. Bake at 250
deg. for 1 hour stirring every 15 minutes.
Note: You need 12 cups of the cereal/popcorn etc. Consider using
peanuts, GF pretzels, whatever your heart desires! * When I bought this
recently to eat as a breakfast cereal, I wasn't overly thrilled with it,
it's a bit chewy. But it is excellent in this snack mix. It gets crunchy
& very tasty. I'm planning to buy it just for this recipe from now on.
---------------------------------------------------------------------
From: FJenny Rackley <jrackley@foxinternet.net>
Subject: Alternative Flour Pancakes
Designed for a wheat-free diet only
2 cups millet or rice flour
2 cups amaranth flour
1-1/2 cup corn starch or potato starch
1 cup soy flour
1 cup mung bean (gram) or soy flour
1/2 cup buckwheat flour
3/4 cup sugar
1 T + 1 t baking powder
1 t salt
1 T Egg replacer (or add an egg when mixing up dry batter)
2 cups Better-Than-Milk powder or dry milk or milk substitute powder
(or ADD milk/milk substitute instead of water when mixing up
dry batter)
To mix, add water (or egg and milk if you didn't add these in
advance). Batter should be slightly on the thin side. If it is
too thin these will turn out like crepes. You can experiment to find out
how much batter is good for each batch in your family. I usually just
pour some into a bowl and then add water to the right consistency, and
if I need more batter, I make more
To cook, use a 1/4-1/3 cup measuring cup and scoop individual pancakes
into a skillet sprayed with cooking spray or lightly oiled.
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From: Laura Dolson <dolson@CRUZIO.COM>
Subject: Blueberry Corn "Toasties"
Decades ago, I used to love the Howard Johnson's "toasties" - I think that's
what they were called. They were blueberry or corn flat cakes that could be
put into the toaster. A bit like a flat muffin. I haven't been to a HoJo's
in probably 20 years, but from time to time I have wondered whether I could
duplicate them, but I never tried.
Now, when experimenting with Sally Lopez's fun "Forgiving Muffin Recipe" that
she posted here a while back, I accidentally made them, and they are great and
really quick and easy!
So, most of the credit must go to Sally. I have combined the blueberries and
the corn and made:
Blueberry Corn Toasties
Note: Uses Muffin Top/Hamburger Roll pan
Makes 6 toasties, recipe easily doubled
Preheat oven to 400
Melt 2 T butter or margarine in a pyrex mixing bowl
Add to it:
1 egg
1/2 C milk (I use nonfat) or milk substitute
2 T sugar
1/4 salt, a bit more or none if you wish
Into a one cup measure put:
A heaping T sweet rice flour
~ 1/4 C brown or white rice flour (I like brown)
The rest of the cup corn flour (masa harina works fine)
(Note: you can vary the ratios here to suit yourself and how "corny" you want
your toasties)
Mix the flour in with the wet stuff and ~1/3 cup blueberries, more or less
(frozen is fine, but thaw them a bit, I usually run a bit of hot water over
them in a strainer). Don't overmix.
Check to make sure the oven is hot and muffin top/hamburger bun pan is ready
(oil it if not nonstick) - Sally says this is key
Add 1.5 t baking powder, mix it in quickly and spoon batter into the "cups".
Bake for about 10-12 minutes. You can play with the times and temps, but take
them out when the top is lightly brown.
Eat as is, or, when cool, pop them in the toaster.
---------------------------------------------------------------------
From: Louise Sherrod <sherrod@SCS.UNR.EDU>
Subject: HOT CROSS BUNS U.S.& METRIC
US MEASURE METRIC MEASURE
2 CUPS WHITE RICE FLOUR 500 ML
2/3 CUPS TAPIOCA FLOUR 150 ML
1/2 POTATO STARCH FLOUR 125 ML
1/3 CUP SUGAR (plus 2 teaspoons for yeast) 75 ML 10 ML
2/3 CUPS POWDERED MILK 150 ML
3 1/2 TEASPOONS XANTHAN GUM 12 ML
1 1/2 TEA. SALT 7 ML
2 TEA. CINNAMON 10 ML
1 1/2 TABLESPOONS RAPID RISE YEAST 22 ML
1 1/2 CUPS WARM WATER 350 ML
1/4 CUP VEG. OIL 50 ML
3 EGGS 3
1 TEA. VINEGAR 5 ML
1 CUP YELLOW RAISINS 250 ML
1/2 CUP MIXED PEEL (OPTIONAL) 125 ML
2 TALBESPOONS MELTED BUTTER 30 ML
Dissolve 2 teaspoons (10 ml) sugar in warm water. Add yeast and let
proof. Combine dry ingredients in bowl of mixer. Mix eggs, oil and
vinegar and add to dry ingredients. Add proofed yeast and beat on high
speed for 3 minutes. Stir in raisins and mixed peel. Grease 2 round pie
pans. Rice flour hands, cut dough in half, and roll 8 buns per pie pan,
placing 1 in the center and 7 around. With a knife blade dipped in rice
flour, cut an X on top of each bun, and brush with melted butter. Let
rise in a warm place for 35-40 minutes. Bake at 375 F (190 C) for 30 -
35 minutes.
While still warm, ice a cross on top with:
1 TABLESPOON BUTTER 15 ML
1/2 CUP POWDERED SUGAR 125 ML
1 TEASPOON WATER 5 ML
1/8 TEA. ALMOND EXTRACT 1/2 ML
1/8 TEA. ORANGE EXTRACT 1/2 ML
Cream above adding more sugar to get desired consistency. Makes 16 rolls
which freeze well.
---------------------------------------------------------------------
From: FJenny Rackley <jrackley@foxinternet.net>
Subject: Fruit Bread
4 cups pancake mix
2/3 cup sugar
5 small ripe bananas (about two cups)
or 1 cup applesauce and 1 cup diced apples
2/3 cup water
Mix ingredients and cook in a preheated 350 degree oven until done. (45
minutes or so) Bread is done when a knife inserted into the middle comes
out clean.
---------------------------------------------------------------------
From: Clelia <cmd@ICA.NET>
Subject: Quick Potato Sponge Bread
6 eggs, separated
2 tbs. sugar
1 1/4 cup Potato Flour
2 tsp. GF baking powder (* See note)
1 tsp. salt
1 tbs. sesame seeds
In small bowl beat egg whites and sugar to stiff but moist peaks. In medium
bowl beat egg yolks on high speed of electric mixer until thick and light,
about 5 min. Combine potato flour, baking power and salt. Alternately
whisk dry ingredients and egg whites into yolks, ending with egg whites.
Pour batter into greased 81/2 x 41/2 loaf pan. Sprinkle sesame seeds evenly
over the batter. Bake in preheated 350F oven for 40 - 45 min., or until
toothpick inserted in centre comes out clean. Cool on rack 1 hour. Remove
from pan; cool completely before slicing.
---------------------------------------------------------------------
From: judy beck <jeck3@PACBELL.NET>
Subject: Summary/gummy French bread
Thanks so much to the more than 30 people who responded to my request
for help with Bette Hagman's French bread recipe, which kept turning out
gummy. There were many suggestions, including:
* reduce the amount of water
* bake longer at a lower temperature
* pierce the loaf after taking it out of the oven to ventilate
* use regular yeast, not rapid rise.
* make rolls out of the recipe: using muffin pans, bake the dough at 400
degrees for 35-40 minutes, then at 350 for another half hour.
* reduce water from 1+1/2 cup to 1+1/3 cup and proof the yeast; reduce
the xanthan gum to 2 tsp.
* Don't use any xanthan gum at all.
* After the crust is brown, cover the loaf loosely with foil and
continue to bake.
* Test the "doneness" of the bread with a bamboo skewer or toothpick,
the way you would a cake.
* Use a little more rice flour.
* Use a glass pan instead of a metal one.
* Use Gluten-Free Pantry French bread and pizza mix, and prepare to
fight off the non-celiacs because the bread is so delectable.
I also received a few recipes, including one for Italian bread from
Sandra Leonard, the Gluten Free Baker, who publishes a newsletter. It
sounds yummy. I believe it is in the archives.
Then I got this for GF dinner rolls:
first bowl:
1/2 cup warm water
2 tsp sugar
4 tsp dry yeast
combine and wait
Second bowl:
2 cups tapioca flour
2 cups rice flour
2/3 cup dry milk
4 tsp guar gum or xanthan gum
1-1/2 tsp salt
1/4 c sugar
Third bowl:
1-1/2 c warm water
3 eggs or egg replacer
4 tbs. oil
1 tsp lemon juice
Mix all three bowls together and beat for about a minute or two
depending on how heavy duty your mixer is. Let rise for half an hour.
Then get a bowl out and fill it with water. Use a 13x9 pan and take out
some batter the size of a large golf ball or larger and mold into a
roll, using the water in the bowl to mold. It will be sticky.Repeat with
rest of dough. Let rise until double.Bake at 350 for about 25 minutes.
And also this suggestion:
I make that bread all the time - with a few small changes: instead of
1.25 cups of tapioca, I use 1 cup plus a quarter cup of rice bran; and
guar gum instead of zantham gum; for the liquids I use 1 3/4 cup hot
water, 4 egg whites ; a teaspoon of apple cider vinegar; and maybe half
a teaspoon of fresh lemon juice,
I let the bread machine knead the dough (about 30 minutes) and then stop
it when it begins the rise cycle. I spoon it into a a bread pan and let
it bake for 22-24 minutes at 400 degrees.
Its very good fresh; and on other days I heat it into the microwave for
about 35 seconds.
Finally, I want to say that in my enthusiasm for change, I tried the
recipe again this morning. I borrowed several of the ideas, which was
certainly not the smartest thing to do. I should have tried one at a
time. Anyway, I reduced the water, used only 1/2 tsp of xanthan gum, and
used the bread machine to mix the dough instead of my hand-held mixer.
Then I wrapped it in foil for the last 10 minutes of baking, and
tested it with a toothpick. Results: a definite improvement.Not
perfect, but less gummy for sure. But there was one problem: the dough
was runnier than usual, and sort of oozed through the perforated holes
in my French bread pan, which made a mess on the bottom of the oven. I
think my mistake was not letting the dough mix for 30 minutes, as the
person above had suggested.
---------------------------------------------------------------------
From: Gayle M Chastain <jmgc@JUNO.COM>
Subject: Banana muffins
I've made these 3 times now, and they've always turned out great, so I
thought it was time to share. I even substituted over-ripe pear and kiwi
for the banana once.
Banana Muffins
makes about 15
Beat together:
3 Tbls. butter
3/4 cup brown sugar
1 egg + 2 egg whites
2 very ripe bananas, mashed
1 tsp. gf vanilla
Throroughly combine:
1 cup gf flour mix
1/2 cup brown rice flour
1/4 cup soy flour
2 Tbls. potato starch
1/2 tsp. xanthan gum
1 tsp. cinnamon
2 tsp. baking soda
Add to butter mixture, stirring just until moistened.
Gently fold in:
1/2 cup sliced almonds, toasted
Spoon into paper lined muffin pans. Bake at 350 degrees for 18 minutes.
---------------------------------------------------------------------
From: Clelia <cmd@ICA.NET>
Subject: Basic Scones
NOTE: This recipe is Wheat free, Egg free, Milk free. YUMMY.
These scones are only good for a couple of days and then turn magically
into lumps. But are wonderful about 10 minutes out of the oven with a
little butter or whatever your alternative is to butter!
2 cups flour (white corn flour with other gf flour make a good blend)
2 tsp baking powder
1/2 tsp salt
2 Tbs. butter
3/4 to 1 cup soy milk or water or orange juice or a blend of these
Blend together dry ingredients, cut in butter until resembles fine meal,
pour in 3/4 cup milk and blend, add more milk a bit at a time until
forms a soft dough. Turn out on a floured board and knead for one
minute. Pat into a circle on cookie sheet, cut into wedges and mark with
a fork. Bake at 425 F. for 10-14 minutes (until brown).
Alternatives: add a bit of honey or molasses to sweeten, raisins can be
added (omit if allergic to mold) add 1/4 cup grated old cheddar
(optional).
NOTE: they will be more crumbly without using wheat flour, won't knead
quite the same.
---------------------------------------------------------------------
From: "John C. Paulsen" <jony@GOODNET.COM>
Subject: Non-rising GF bread
Hi List,What started out to be what I thought to be a rather innocuous
query, "How can I make my GF bread rise at 5600 feet?", turned
into somewhat of a pandora's box. From the 27 responses to my query
(admittedly an infinitesimal number when compared to the number of
bread machines in use) I came to the following conclusion:
"From the responses, the problem of non-rising GF bread does not
seem to be limited to any particular machine (Oster, Zojirushi,
Welbilt, Hitachi) nor to any particular altitude(CO, ON, BC, KY,
TX, CA, IA, AR, etc.). Rather, it seems to be a general problem
that bread machine users have resolved to their satisfaction and,
perhaps indirectly, for their local conditions."
With this in mind, the following summary of the responses will
perhaps provide ideas for areas one can look at in an attempt to
resolve the more general question: How can I make GF bread rise
satisfactorily in a bread machine ?
-A few responders have simply quit using their bread machines and
rely on ready-made GF bread.
-Some have switched to using the bread machine only for mixing the
dough; removing the dough before the baking cycle, placing it in
loaf pans, letting the dough rise in the pans and then baking in
the oven.
-Key ingredients noted as being varied to suit the individual
machine or locality and thereby producing an acceptable product
were:
-Yeast. Several mentioned the importance of fresh yeast. One
got the best results by reducing the amount of yeast to
no more than 1/2 TSP. A few favored one brand of yeast
over another.
-Xanthan Gum. A few got a good loaf by varying the amount of
xanthan gum slightly. Primarily, don't forget it.
-Eggs. A responder noted that duck eggs, being larger and
richer, provided a better loaf.
-Water. Many responders noted the importance of water in
making a good dough consistency. One reported the need to
adjust the amount of water in accordance with the ambient
humidity of the area.
-Salt. Two responders have gotten a good loaf by varying
(decreasing) the amount of salt in the dough.
-Temperature. This was kind of a universal comment regardless
of what ingredient was varied. Having all of the
ingredients at room temperature was emphasized
repeatedly. Two responders noted that their best bread
resulted when the ambient air temperature was high.
-Several responders mentioned the assistance from manufacturers as
being very helpful. See the end of this summary.
-One responder has gotten good results by adding 1/4 TSP of
Vitamin C to the mix.
-A few responders recommended that the wet and dry ingredients be
initially mixed before being put in the machine.
-Two responders recommended contacting the local Cooperative
Extension Service office. May or may not be through the local
college.
The use of the following sources was recommended by one or more of
the responders:(I have no connection with, or interest in, any of
the sources below. Further, no importance is to be inferred from
the order in which the items are listed).
-Carol Fenster's book, "Wheat Free Recipes and Menus"
-All three of the Bette Hagman books
-"Miss Robens" recipes, see <http://www.jagunet.com/~msrobens>
-The Gluten-Free Pantry, (sandwich and French Bread mixes)
-Red Star Yeast at (1-800-4CELIAC)
-Cooperative Extension Service of Colorado State University in Ft
Collins, CO. (970)-491-6198
I'm sorry I could not come up with one magic formula for a good
loaf of GF bread in a machine at high altitude (or any altitude).
Apparently, we need to experiment to find what works in our area.
Thanks to all of you who responded. You've given me some great
ideas and places to go to help me make a good (high)loaf of GF
bread.
---------------------------------------------------------------------
From: "Susan K. DeVries" <devriess@RIVER.IT.GVSU.EDU>
Subject: Sunflower-Soda Crackers -by Mary Schluckebier
Lifeline Spring 1998
Removed because of copyright
---------------------------------------------------------------------
From: "Steepers" <steeper@cablelan.net>
Subject: Home made soup recipes
CARROT BISQUE - serves 6
1-cup chopped onion
1 tablespoon garlic,chopped fine
1-teaspoon olive oil
2-cups chopped carrots
4-cups chicken stock (or substitute vegetable broth or water)
1-tsp ground cardamon
1/2 cup non-fat plain yogurt
1/2 teaspoon ground nutmeg
1/2-teaspoon grated orange rind
1/3 cup dry sherry (maybe not for children) - optional
salt, pepper to taste.
saute onion in olive oil, when soft add garlic (in large stockpot). Add
carrots and cook 5-min. Add stock - bring to boil
Lower heat to medium and cook 20-30 minutes. Puree in batches in blender
Return to pot. Stir in all seasoning, orange rind and yogurt. Heat
through and serve.
~~~~~~~~~~~~~~~~~~~~~~~
CHICKEN\OKRA GUMBO
8-cups chicken stock (can substitute vegetable stock or water)
1-cup finely chopped onion
1-cup chopped celery
2-cups fresh sliced (or frozen and thawed) okra
1-28oz can whole tomatoes with juice
salt & pepper to taste
1-cup long grain rice
2-cups bite-size pieces cooked chicken (could use cooked chicken
breasts)
Saute onion, celery, garlic until golden color in large stock pot. Add
stock, okra, tomatoes, salt & pepper. Bring toa boil, reduce the heat to
low. Cover and simmer til vegetables are tender (about 20 min.- stirring
occasionally). Add rice, stir and cook until the rice is tender (about
20-min.). Add chicken, stir gently...simmer 10-minutes. Serve.
NOTE: both the rice and okra are required to thicken the soup.
Betsey, NJ
~~~~~~~~~~~~~~~~~~~~~~~
West African Groundnut Stew
Recipe By : New Recipes from Moosewood Restaurant
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sweet potatoes -- cubed
2 tablespoons oil
3 cloves garlic -- minced
3 tablespoons ginger root -- minced
2 tablespoons coriander -- ground
1/2 teaspoon cayenne
4 cups onion -- chopped
1 eggplant -- cubed
2 tomatoes -- chopped
1/2 cup stock may use Herb Ox chicken boullion -- or water
1 cup zucchini -- chopped
2 green bell peppers
2 cups tomato juice
1/2 cup peanut butter
1/2 cup peanut halves
Steam or boil sweet potato cubes until tender. Saute garlic, ginger and
spices for 1 minute; add onions and cook until soft. Add tomatoes,
eggplant & stock/water; simmer 10 minutes. Add zucchini & bell pepper,
continue to simmer until all vegetables are tender, ~ 20 minutes. Add
sweet potatoes to stew along with tomato juice and almond butter. Stir
well and simmer on very low heat for 5-10 minutes, stirring to prevent
sticking. Serve on rice,
- - - - - - - - - - - - - - - - - -
NOTES : May add 1/2 cup uncooked rice while soup simmers for the last 30
minutes or GF pasta shapes
~~~~~~~~~~~~~~~~~~~~~~~
One, Two, Three, Four, Five (Chinese Pork Stew)
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork spareribs -- cut in half
3 tablespoons sugar
8 green onions -- 4 to 5 inches long
1/4 cup soy sauce
1 tablespoon rice wine -- or dry sherry
5 tablespoons water
2 tablespoons rice vinegar -- or white vinegar
Use a sharp knife to cut between the spareribs. Put the green onions in
the bottom of a large saucepan. Place the spareribs on top of the green
onions. Add the wine, vinegar, sugar, soy sauce, and water. Cover and
bring to a boil over high heat then reduce heat to low. Cook about 2
hours, then serve hot. Makes about 4 servings. Note: ----- This recipe is
really nice, and good for weekends. I suggest you serve it with white
rice to soak up all the liquid. I think the name is supposed to indicate
how simple it is - it's from an old chinese cookbook.
~~~~~~~~~~~~~~~~~~~~~~~
Carrot Soup
Recipe By : LindaHolmes
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 large onion -- chopped
1 clove garlic -- minced
2 regular scallion with tops -- chopped
1 pound carrots -- peeled AND sl
2 medium potates -- peeled and diced
3 cups chicken stock
2 cups cream up to 3 cups -- or Milk-Lactaid
salt and pepper -- to taste
grated carrots -- optional for garnish
In a large heavy pot, melt butter; add onion and garlic and scallions
and cook until soft but not brown. Add potato and carrots cook and stir
2 or 3 minutes. Add stock; cover and simmer about 20 minutes or until
vegetables are tender. Puree in food processor or blender until very
smooth. Return to saucepan. (Can be made ahead and frozen to this
point). Stir in cream to desired consistency. Heat slowly until very hot
(do not boil). Taste and season with salt and pepper. Serve garnished
with a sprinkle of chives or green onions and a little grated carrot.
Makes about 6 servings.
- - - - - - - - - - - - - - - - - -
NOTES : This is excellent served with apple/raisin muffins and / or over
Basmati rice. It is high in Beta Carotene and antionxidants....translate
healthy. The best way is with the cream, but for those of us that are
Lactose Intolerant, the Lactaid makes a decent substitute.
copyright linda holmes....dec.98
~~~~~~~~~~~~~~~~~~~~~~~
Corn & Potato Chowder
Recipe By : Vegetarian Times (March 1993)
Serving Size : 1 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon oil
2 teaspoons sherry
1 cup onion -- chopped
1 cup carrot -- sliced
2 stalks celery -- sliced
2 cups red potatoes -- cubed
1 bay leaf
1 cup vegetable broth
1 cup skim milk
1 can corn kernels
1 can GF creamed corn
cayenne to taste -- optonal
plain yogurt for garnish (optional)
Instructions In large heavy saucepan, heat oil and sherry until bubbling.
Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp.
water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to
boil & cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk & corn; simmer for 3 minutes or until corn is tender. Discard
bay leaf. Puree 1 cup soup in blender, then return to pot. Season with
cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne.
The first time I made this I overdid it! I didn't use the yogurt, and it
tasted fine.
~~~~~~~~~~~~~~~~~~~~~~~
Canton Chicken and Vegetable Soup
Serving Size : 10 Preparation Time :1:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds chicken -- *see note
3 tablespoons margarine
1 1/2 cups onions -- chopped
1 1/2 cups carrots -- chopped
1 1/2 cups celery -- chopped
1 teaspoon curry powder
1 tart apple -- chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cans chicken broth -- condensed
10 ounces frozen corn
10 ounces frozen lima beans -- optional
1 1/2 cups pasta shells -- cooked
2 tablespoons fresh parsley -- chopped
* Use a 4-pound stewing chicken, cut in half, or use pre-cut chicken.
1. In a 5-quart kettle or pot, melt margarine and brown chicken until
well-browned on all sides. Remove chicken and keep warm.
2. In remaining fat in pan, saute onions, carrots, celery and curry
powder. Use medium heat. Stir until onions are tender and limp; about 5
minutes.
3. Return chicken to pot. Add apple, salt, pepper, chicken broth, 5
cups cold water and parsley. Bring to a boil then reduce heat to simmer.
Cover and simmer for 1 hour. Stir occasionally.
4. Remove chicken; add corn and lima beans and cook 30 minutes longer.
5. Cook pasta while chicken is cooking.
6. Skim fat from soup. Remove skin and bones from chicken; cut into
bite-sized pieces. Return chicken to pot; add cooked pasta shells.
7. Let stand, covered, for about 10 minutes before serving.
~~~~~~~~~~~~~~~~~~~~~~~
Avgolemono Soup with Chicken
(serves 6 to 8)
6 c. Chicken Broth
2 Chicken Breast Halves - bonless, skinless
(approx 5 oz. each)
Zest of 1/2 a lemon - grated
2/3 c. Long grain white rice
1/4 c. Fresh Lemon Juice
3 Large Egg Yolks
1 tbsp. Fresh Mint - chopped *
1 tbsp. Oregano - chopped *
1 tbsp. Fresh Parsley - chopped
1 tsp. Black Pepper - fresh ground
Plain low-fat Yogurt for garnish
* or 1 tsp. dried
In a skillet bring 3 cups of broth to a boil. Reduce heat, add chicken
and half of lemon zest, cover and simmer for 15 min - or until chicken is
just tender and no longer pink in the middle. Remove chicken and set
aside to cool. In a saucepan bring broth (all) to a boil. Add rice and
reduce heat. Simmer for 15 minutes, or until rice is tender. Meanwhile
slice chicken into 1 by ¼ inch strips. Add chicken to soup and simmer 5
minutes. Remove from heat. In a small bowl whisk together lemon juice,
egg yolks, and remaining zest. Whisk egg mixture into soup until soup
becomes cloudy. Stir in mint, oregano, parsley, and pepper. Serve
immediately, with a dollop of yogurt on each serving if desired.
Variation: Avgolemono Soup with Lamb
3 c. lamb broth for chicken broth
1 c. cubed Lamb (for chicken) into soup 3-4 minutes before rice is
tender.
TIP: soak dried herbs in 1/2 tsp warm water before adding - helps flavor
~~~~~~~~~~~~~~~~~~~~~~~
Split Pea Soup
1 16oz bag of split peas, rinsed and picked over
1 large onion, diced
3-4 cloves garlic, minced
4 ribs celery, diced
2-3 tbs olive oil
2 carrots diced
1 potato diced
1 meaty ham bone or 3-4 ham hocks
Water to cover
1 1/2 tsp salt
1/2 tsp pepper
2 tsp rosemary
1 1/2 cups whole milk or half and half (use Lactaid if necessary)
Instant Mashed Potato Flakes
Saute onion, garlic and celery in olive oil until soft. In a large soup
pot combine peas, ham, water , seasonings and vegetables. Bring to a
boil, reduce heat and simmer for about 90 minutes. Remove ham bone, chop
ham, return chopped ham to soup. Stir in milk or half and half. Heat
through, but do not boil. Add some instant mashed potato flakes to soup
for thickening if necessary.
~~~~~~~~~~~~~~~~~~~~~~~
Cauliflower Soup
1 head of Cauliflower, or two packages of frozen cauliflower
3 cups Chicken Broth
1 cup Milk
Ground Nutmeg
Salt
Pepper
Chopped Chives
Cook cauliflower in chicken broth until tender. Drain, reserving broth.
Save a few intact cauliflower florets. Chop remaining cauliflower, or
puree in blender. Return to sauce pan with reserved broth and milk.
Thicken with instant mashed potato flakes , adjust seasonings. Simmer 3-5
minutes, do not boil. Garnish with reserved florets and chopped chives.
~~~~~~~~~~~~~~~~~~~~~~~
Tortilla Soup
1 package of boneless chicken breasts or thighs
4 cups chicken broth
1 large onion diced
2 cloves garlic minced
2 ribs celery diced
1-2 tbs olive oil
2 carrots sliced
1 large can of diced tomatoes
1 small can of diced green chiles
4 corn tortillas cut into strips about 1/2 inch by 3 inches
oil for frying
1 tsp Ground Cumin
1/2 tsp Coriander
1 tsp Salt
1/2 tsp Crushed Red Pepper
1 tsp Chili Powder
Avocado slices
Sour Cream for garnish
Grated Cheddar Cheese
Saute onion, garlic and celery until soft. In a large pot combine chicken,
broth, vegetables and spices, bring to a boil. Reduce heat and simmer
until chicken is cooked through. Remove chicken and chop. Return to soup
kettle. Add avocado slices at the last minute. Fry tortilla strips in
oil until crisp, drain on paper towels. To serve, put tortilla strips in
bottom of soup bowl, fill with soup, top with a dollop of sour cream or
grated cheddar cheese.
~~~~~~~~~~~~~~~~~~~~~~~
Chuckwagon Soup
2 # green beans- cut up 2# small carrots-cut up
2 # potatoes-cut up 2 large onions- cut up
Cover half of mixture with water and cook until done. Add 1 # ground
sirloin ( hamburger ) already fried. Add tomato juice to cover
vegetables. Delicious. We ate this in a restaurant and Ioved it, so I
duplicated it and we enjoy it a lot. Enjoy. Bonnie Mullet
~~~~~~~~~~~~~~~~~~~~~~~
Black Bean Soup
1 tsp olive oil
3/4 cup chopped onions
2 cans (15 oz) black beans
1 can (14 1/2 oz) chicken broth
1 can (15 1/4 oz) corn, drained
1 can (14 1/2 oz)Mex-style stewed tom
3 bay leaves
1 tsp minced garlic
1 tsp dry thyme 1 tso Balsamic vinegar
1/2 tsp ground cumin
Saute onions in soup pot. Mash 1 can beans in bowl with liquid. In soup
pot add broth & mashed beans. Add corn, tomatoes & spices. Bring to boil
,stir frequently. Lower heat and simmer 10 min. Stir alot to keep from
sticking.
~~~~~~~~~~~~~~~~~~~~~~~
Ham & Bean Soup
1 lb. cubed ham
2 cans(14 1/2- 16 oz) Great Northern beans
1 can (14 1/2- 16 oz) large Butter beans
2 cups diced celery
1 cup diced onions
4 Tbsp butter
2 Tbsp parsley
1 tsp pepper
1 tsp paprika Saute clelery and onions in butter. Add ham, beans and
spices. Bring to boil. Reduce heat and simmer 30 min. Serve with cornbread.
My kids love these two soups. I hope they help. They are very thick and
hearty. Good health to you.
Penny-Vancouver WA USA
Using 4 Cups chicken stock as a base, you can make many different soups
~~~~~~~~~~~~~~~~~~~~~~~
LENTIL SOUP
Try adding 1/2 cup lentils, 1 can chopped tomatoes, season with basil
and oregano, salt and pepper. Cook until tender (30 min)
~~~~~~~~~~~~~~~~~~~~~~~
POTATO LEAK SOUP
Add 1 large leek sliced very fine and chopped, 2-3 chopped potatoes, 1
teaspoon tarragon, salt pepper Cook until tender and blend in blender
~~~~~~~~~~~~~~~~~~~~~~~
SPINACH LENTIL SOUP
Add 1/2 cup lentils, 1 potato chopped, 1 small package chopped spinach
1 teaspoon cinnamon, salt and pepper. Cook until tender. May add 1/2
package Tofu to make a creamy soup.
~~~~~~~~~~~~~~~~~~~~~~~
CAULIFLOWER SOUP/ or BROCCOLI
1/2 head cauliflower,( or 1/2 package frozen)
1/2 CUP Cottage Cheese
1/2 teaspoon nutmeg
salt and pepper to taste
Cook until tender, blend and serve.
Hope this helps.
I have lots more recipes if you need more.
Good luck
I do different soups, The main idea is to get the "basic" and then you can do
with the same basic different variations,
~~~~~~~~~~~~~~~~~~~~~~~
Basic
1 large onion copped
1 carrot graded
1 zucchini Graded
When you saute these three ingredients together this will make your soup
"thick" .
~~~~~~~~~~~~~~~~~~~~~~~
Musroom soup
Prepare the Basic
Add 1-2 packages of fresh mushrooms and sauté again.
Add water and mushroom soup mix ( OSEM, Kosher for Passover is GF)
cook slowly, until done.
Add parsley or dill if you love them.
Before serving you can add milk/cream if you like it creamy, or you can add a
little white vine. It is good natural as well.
If you like spicy food add fress black pepper.
~~~~~~~~~~~~~~~~~~~~~~~
Potato soup
Start with "basic"
Peel 3-4 red potatoes and cut to small squares,
Add water, potatoes, Chicken soup mix(OSEM Kosher for Passover)
Boil slowly. At the end add parsley.
Salt & Pepper to taste.
This works for my family, you can do the same with different vegetables, mixed
vegetables, beans, ect.
~~~~~~~~~~~~~~~~~~~~~~~
Beef Vegetable Soup
1 lb diced beef, use a cheap cut
1 lg can V-8 juice
gf beef boullion
frozen mixed veggies
gf flour mix
3 or 4 peeled chopped potatoes
Canola oil
Dredge beef in gf flour. In a large stock pot, add enough oil (I use
canola) to cover the bottom. Brown the beef over medium heat. Add V-8
juice, boullion (enough to make about 4 cups broth), veggies and about 5
cups of water. Cover and simmer for about an hour. Add the potatoes and
cook soup until they are tender. I serve this with parmesan cheese.
Hope this helps
Moira
Denver, CO
~~~~~~~~~~~~~~~~~~~~~~~
Meat ball soup
One of my staples for lunch is meatball soup- Make small
meatballs with GF bread and whatever spices or onion if desired, brown them
in oven. Use Campbell's Healthy Request Chicken Broth to simmer them in
and l add frozen peas and diced carrots, or any desired veggie. Simmer
about 30 minutes. Add some corn elbow macaroni, I use Mrs. Leeper's. This
also freezes pretty well.
Louise
Nevada, USA
~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin soup:
1 onion
fresh dill
sour cream
butter
about 2 pds pumpkin flesh
2 large carrots
1 13 oz can diced tomatoes
Chop onion. Peel tomatoes and cut into pieces. Peel pumpkin and cut into
1/2 " cubes. Clean carrots and cut them into 1/4" slices. Sautee the
onion in about 1/2 stick of butter. Add tomatoes and cook until mushy.
Put pumpkin in soup pot. Cover with about 1/2" of water. (This is the
tricky part. You're supposed to have that much water standing above the
pumpkn pieces, only the pumpkin floats, so you have to guess how much
water is below it.) Cook until pumpkin gets mushy (~40 - 60 min). Put in
food processor and puree. Do the same with the onions and tomatoes and
add to pumpkin mush. Cook a bit longer. Chop the dill finely, and add
about 2-3 tablespoons. Add salt if you like. Serve with a dollop of sour
cream on top.
Here's the second recipe. As you will see, this stew contains sherry.
I don't know if you'd want to give it to a kid, but you should give this stew
a try in any case. The alcohol evaporates during cooking, and the sherry is an
important ingredient. This dish is fantastic, everybody I have ever fed it to
thought so. It's a long recipe, but it's not complicated, you just cut every-
thing up and add it to the pot one by one. It doesn't really give you cooking
times, I think the assumption is that cutting the next ingredient will time
you, but I'm too slow for that, so I usually cut things first and then add
the next batch every 5 minutes or so.
~~~~~~~~~~~~~~~~~~~~~~~
Menestra (from "The Moosewood restaurant cooks at home"):
Removed because of copyright restrictions
---------------------------------------------------------------------
From: "KATHY.G" <KATHY.G@PRODIGY.NET>
Subject: Italian Salad Dressing
Combine the following ingredients:
1/2 cup virgin olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon sugar
One minced garlic clove
Put into a jar, shake a few seconds, and then let sit a couple of hours
before you use (we often use it right away, but it's better if you let
the ingredients blend a while). Can also be used on vegetables...my
daughter likes put some on a plate, add a bit of parmesan cheese and
then dunk her bread into it.
---------------------------------------------------------------------
From: Simone Pratte <spratte@BIT-NET.COM>
Subject: Salad Dressing
I have found that I can make 'light dressing' by replacing half the oil
w/water & xanthan gum-- Usually a recipe will call for 1 c. oil. I blend
1/2 c. cold water w/ 1/2 tsp. xanthan gum in a blender to mix well. Then
add oil & remaining ingredients. Might be a solution.
This was also suggested: For salad dressing, mix extra-virgin olive oil
with apple cider vinegar and water. For variety, add some Stoneyfield
Farms natural yogurt. Hellmann's Real Mayonnaise is gluten free (I don't
know about the other CPC products, including salad dressing and diet
products.). Be careful with spices. Add them one at a time and check
your reactions. Some celiacs are sensitive to spices.
---------------------------------------------------------------------
Subject: None
-------------------------------------------------------------------------------
From: Ellen Switkes <ellen.switkes@UCOP.EDU>
Subject: FISH BALLS
3 lb fish - salmon, white fish, etc (use 2 or 3 kinds of fish, both
fatty and lean, salmon makes pink fish balls, whitefish from the east
coast is traditional, here in California I use cod and salmon.)
3 large onions
1 egg
3t salt (or more)
1/4 c potato starch or g-f flour
lots of pepper
STOCK
place fish skin/bones/head in a large pot with water to cover, add 2
carrots sliced thin and one onion sliced thin. Boil.
Process all ingredients in food processor. Form fish balls either small
or large as you like, drop into boiling stock and simmer for 2 hours.
Remove fish balls to bowl, reduce stock, strain over fish and
refrigerate. I like it when the stock gels a bit. Serve cold with
horseradish.
---------------------------------------------------------------------
From: Opie431 <Opie431@AOL.COM>
Subject: Polenta
SOAR at http://soar.berkley.edu/recipes/ has 25 polenta recipes and over
600 cheesecake recipes. The polenta has to be fried to taste like
anything and then putting a sauce or gravey on it helps.
---------------------------------------------------------------------
From: "G.L.Ayre" <glayre@netspeed.com.au>
Subject: SUMMARY OF POLENTA RECIPES
A General Recipe. Put a large kettle on one burner with water. Heat to
boiling. Put heavy kettle or large sauce pan on the stove under medium
high heat. Get pan warm. Add polenta and nothing else to pan - about 1
cup. Stir the polenta in the pan until toasted. Usually 3 - 5 minutes.
Keep stiring so it does not burn. With a ladle start adding boiling
water to the toasted polenta, allowing the corn meal to absorb the water
Keep adding water until the corn meal polenta reaches the consistency
you like - I use a wisk to keep it a little on the fluffy side. When it
is at the consistency you like, take from heat and add what ever other
ingredients you wish. I usually add cheese, some seasoning, such Ms Dash
spicy, or some tomatoes, or some onion and garlic, or whatever. After
stirring in the added ingredients, pour it into a baking dish and level
the mixture. Put it into the oven and bake it at 350 degrees for a
while, long enough to insure that all of the added ingredients have
heated up with the corn meal and cooked or softened appropriately.
Usually a half hour will do it. Take from the oven and let cool enough
so you can cut it into serving pieces. Serve warm with a meal. You can
cover with a sauce appropriate for the added ingredients - such as a
tomato sauce. You can also let totally cool and serve later. I usually
grill it or heat in a ribbed pan on top of the stove.
~~~~~~~~~~~~~~~~~~~~~~~
A Microwave Recipe The polenta I use is dry, coarse ground cornmeal. I
measure out 3 cup water, 3/4 cup polenta, salt and microwave at high for
4 minutes. I stir it and then microwave for another 3 minutes. I tends
to bubble over, so make i in a large plastic container, not a small one.
I hope this works for you. It's very easy. Use more water if you like it
soft.
~~~~~~~~~~~~~~~~~~~~~~~
Ready Cooked Polenta You should slice it into pieces about 1/2 inch
thick and then grill it or fry it in a pan with nonstick spray. It's
really good with marinara sauce, or as a replacement for english muffins
in ini-pizzas. It's also really good with mushrooms sauteed in garlic.
Cooking Light magazine has some really good recipes for polenta. Maybe
check out their website...
~~~~~~~~~~~~~~~~~~~~~~~
Polenta Websites
http://www.panix.com/~donwiss/polenta
http://soar.berkley.edu/recipes/ has 25
polenta recipes and over 600 cheesecake recipes.
~~~~~~~~~~~~~~~~~~~~~~~
The Italian Method For one person, I use a half liter of water, a glass
of milk, a tablespoon of olive oil, a teaspoon of salt, four tablespoon
of italian polenta (prefereably precooked).I put water, milk, oil and
salt in a pot and bring to boil. When the mix is boiling I add very
slowly the polenta, mixing the preparation with an handwhisk to avoid it
becomes clotted. I cook the polenta (slowly but mantaining boiling) for
45 min (5 min for precooked floor). During cooking, I mix the polenta
continuously with a big wood spoon. If it necessary, I add some milk
during cooking, to mantain the mix sufficiently soft. The polenta is
ready when it becames detached to the pot's walls. I like to eat polenta
adding some soft cheese or sausage boiled in tomato sauce, or simply
with olive oil and toasted sesame seeds.
~~~~~~~~~~~~~~~~~~~~~~~
When polenta is hot I pour into bread loaf pan and let cool. I slice it
about 1/4 to 1/2 inch thick. Place pieces on greased cookie sheet and
broil each side until light brown. Top with grated cheese and broil
quickly just until cheese bubbles. Serve
~~~~~~~~~~~~~~~~~~~~~~~
In the summer I serve either the mush or the pan fried/broiled squares
with homemade ratatouille. Italians frequently add several handfuls of
grated cheese(parm. or romano) just as the polenta is finished cooking,
then mix in. That will flavor the polenta quite a bit but will also
increase the calories, if that is a concern. Basically you can use this
as you would any starch or pasta as a base of foods with lots of flavor.
In itself, plain polenta is not very interesting, but like potatoes or
pasta it is flavored with other things. It is important when you make
polenta from scratch, to very slowly add the cornmeal to rapidly boiling
water while furiously stirring with the other hand. This prevents lumps
from forming which can make polenta kind of yucky if it is full of
lumps. Also make sure you stir continually about every 2-4 minutes while
cooking so that the polenta becomes creamy and smooth and less coarse.
If you find lumps, press them against the side of the pot with a large
spoon to break up..
~~~~~~~~~~~~~~~~~~~~~~~
Other Ideas
I cut it up into the shape of lasagna noodles, and follow my old lasagna
recipe only substituting the polenta "noodles" for regular noodles. You
can also cut the polenta into any shape and use it as you used to use
regular noodles, in soup, with sauce, etc. I also sometimes fry up
onions, mushrooms, and peppers, then add it in the polenta while cooking
it for additional flavor. This is also good cut up with spaghetti sauce
added.
You can also pan fry with non-stick spray or butter. Fry each side until
golden. Eat with melted butter or for breakfast some people put maple
syrup or some brown sugar on and eat like pancakes.
I also eat polenta soft like a mush just as it is done cooking. I serve
it in a bowl, topped with any tomato/Italian style dishes like tomato
sauce with veggies, sauce with meat etc., sprinkled on top with
parmesan/romano cheese.
You can serve it Under tomato sauce and meat, as if it were spaghetti,
with a bit of ground up cheese on top to melt. Southerners like to
refrigerate it, slice it, and fry it in butter and pour pancake syrup
over it for breakfast as if it were pancakes or waffles. You can make it
a little more watery (softer) and put butter, salt, pepper and
runnyfried eggs on top -- mash & chop with a fork and dig in. You can
eat it with raisins and sugar and milk like cereal ...
You might try simmering for 25 minutes, then slapping the lid on the pan
and letting it steam without heat for another 20 minutes before trying
to use it. That's how the Italians do it. Southern U.S. people tend to
cook it for a shorter time -- they like the "gritty" texture of the
rough corn flour -- the resulting food is called "grits."
---------------------------------------------------------------------
From: "Grimes, Steve <SGrimes@MAIL.STATE.KY.US>
Subject: Long List of Chicken Nugget Recipes
Thanks for all the recipes on how to make GF chicken nuggets. I was
amazed at the sheer volume of responses I received. Below is a long list
of the recipes I received. As you can judge for yourself, chicken
nuggets seems to be a popular dish in many CD households.
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 1
Ingredients
6-8 skinless boneless chicken thighs (more tender than breasts)
2 eggs whites only (don't need the fat from the yolk)
1 tsp or more of basil, oregano, and thyme
Pinch of chili powder
Garlic to taste (I used powder although fresh minced might be better)
3/4 cup of corn meal.
Cut chicken into strips. Beat egg whites in a bowl. Add all spices to
egg and mix. Add the chicken strips to the egg mixture to coat chicken.
Put corn meal in a plastic bag (check for holes) Place all the coated
chicken in the bag with the corn meal and shake until all the pieces are
covered. Place on a non-stick cookie sheet and bake at 400 degrees for
approximately 30 minutes. Patrick, CA
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 2
Dip the small chicken pieces in plain yogurt. Roll in crushed corn
chips. Bake at 400 for 25 minutes or so. You can vary the flavors of the
nuggets by using different kinds of corn chips. I use potato and corn
chip crumbs. If you do not have enough add some gf corn cereal crumbs. I
do not add any extra salt. As I get to the bottom of each bag I put them
in a jar and store them until I have my food processor out and then I
process them until they are fine. They could also be rolled in a Ziplock
bag. They can either be baked or fried. If you have stale potato chips
they can be used also. Ruth, Victoria BC
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 3
Japanese Tempura Batter (good for anything fried)
1 egg, separated
1/2 cup rice flour (white)
2 tablespoons cornstarch
1/2 cup cold water
Salt, Pepper, any seasonings, especially tarragon with chicken
Mix egg yolk, water until frothy. Add dry ingredients, beat until
smooth. Let it sit for 5 minutes. Beat egg white until stiff peaks form.
Fold into batter mixture. Dip your whatever and fry as usual. I have a
Fry Daddy (used only for GF). This stuff is light, airy, doesn't hold
oil and crunchy and delicious. Sandy R.
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 4
1 chicken breast without bones cut into many finger-sized pieces. Grind
up in your food processor, 1 cup of Barbara's Krisp Rice cereal. Or use
jowar grains.1 egg white or whole egg, if not egg than dip it into milk
or soy milk. Then season crumbs with whatever you would like such as
onion powder, garlic, paprika, basil, thyme, or anything that you know
she will like. You could even dip the nuggets into a little gray pupon
mustard if she likes spicy chicken. Spray Teflon pan thoroughly and
sauté until crisp. Or bake in oven for 25 min at 350 degrees on a cookie
sheet sprayed with canola oil or soy oil . Peipert
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 5
4 boneless, skinless chicken breasts, tenderloins removed, and halved
crosswise into 1/4 inch thick strips. 1/2 C buttermilk. 1 t salt. 6 c
veg oil, for the deep fryer. 1/2 C gf flour. 2 large eggs. 2 1/4 C
instant potato flakes (not granules).
In large bowl, mix chicken, buttermilk, 1/2 t salt. Let stand at room
temperature 30 min. drain, discard buttermilk. In deep fryer, heat oil.
On large plate, mix flour and remaining salt. In medium bow, beat eggs.
Spread potato flakes on plate. Coat chicken pieces in flour, then eggs,
then potato flakes. Fry about 8 pieces at a time 1 1/2 to 2 mins, until
golden and cooked through. Drain on paper towels. (Can be made ahead to
this point. Let cool completely, store in refrig. in airtight container.
To serve, heat on baking sheet in 400 degree oven for 5 mins, until
crispy. Chris, Cleveland
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 6
Crush GF potato chips. Dip your chicken, cut into strips the size of
chicken tenders, into melted butter. Roll in the potato chip crumbs.
Bake, single layered on a cookie sheet, at 325 until slightly browned
and crispy looking. Sue
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 7
I don't have a recipe per se, but I have had good luck coating
bite-sized bits of chicken with a mixture of potato flour & cornmeal.
Cornmeal alone bakes out very dry, and potato flour alone holds in the
chicken juices so that you get bites which are very tender & juicy that
day, then soggy & limp afterward. Recipe approximation:
1 to 2 lbs boneless chicken breasts
1/2 cup potato flour (NOT potato starch!)
1/2 cup cornmeal
spices to taste: garlic, thyme, oregano, basil, pepper, salt
Cut chicken into desired size pieces (nuggets, strips, etc.) Mix potato
flour, cornmeal, and spices. Roll chicken pieces in flour mixture to
coat, or shake in a bag. Bake in single layer on lightly oiled pan at
350F until done, approx. 20 minutes. I am sure you could also fry these
in a deep-fat fryer. Sherry Hintze, Newport, NC
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 8
Hi: I used egg whites mixed with some seasoning, and corn meal. I also
added some rice flour to the corn meal. they tasted great. (the chicken
was dipped in egg first, then into the corn meal). then can be baked or
fried. worked for me. Sue
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 9
I take some gf bread crumbs (put thru food processor), salt, pepper.
Mix. Roll pieces of chicken in egg and shake pieces in the crumbs. Bake
at 350 for about 20 min. They are delicious. Janet, Maine
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 10
Use any GF flour mixture you have or just rice flour. I buy frozen
chicken breast. Thaw in microwave, cut in strips. Season some GF flour,
I use Lowrys salt, basil, pepper what ever may taste good. Break an egg,
add some milk , beat into a batter. Dip chicken strips in egg, roll in
GF mixture and deep fry. I use a Big Daddy deep fryer. Tom Bialke
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 11
I make my chicken nuggets for my ten year old with Ener G Foods bread
crumbs. Cut up boneless chicken breast into small chunks, dip them in a
beaten egg, roll in bread crumbs with salt and pepper, let them sit on a
baking rack for about 20 minutes, then bake in lightly greased pan about
15-20 minutes at 350. Deb, CT.
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 12
1 cup bean flour
1 tsp baking powder
1/2 tsp Lawry season salt.
You might need a little extra season salt.
Shake and bake at 350 until golden brown or until crunchy.
Lisa, San Diego, CA
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 13
I've found that the "Idahoan Mashed Potato" brand is the best for
frying. I've not tried oven-frying yet, but bet it would be good too. I
usually purchase this product in the small pouch size package. If you
don't use it all, just close the package tightly and put back on your
shelf for the next time. And yes, I've checked with the manufacturer to
make sure it's GF. Brenda, Atlanta
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 14
Boneless/skinless Chicken breasts cut in 2" cubes or strips
Milk or Butter Milk (optional) Use as much as needed to cover chicken
1 Egg (optional), Potato Flour
Salt, Pepper
Cyanne Pepper, Paprika
Onion Powder, Ground Celery (spice)
Garlic Powder, Red Pepper
Sage, Rosemary
Mix the egg with the milk. (You can do this recipe without the milk and
egg, but the milk/egg mixture keeps more moisture in the chicken) Cut
the chicken and soak it in the milk/butter milk and egg mixture for up
to 2 hours covered and refrigerated. Place potato flour in a shallow
bowl. Add the list of ingredients. (You can make this dish spicy by
going heavy on the red pepper & cyanne, or go easy and you still get a
nice flavor) Mix the flour and the spices together using a fork. Dip the
chicken pieces in the flour and spice mixture and fry in a non-stick
skillet with some oil and 1 tablespoon of butter. Fry each side about
two minutes on medium heat or until done. Turn once and cook the other
side. If you turn the chicken nuggets/strips to often the flour mixture
will want to come off, so be careful. This recipe works well for fried
chicken (whole pieces) also. Mark
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 15
Just cut up the chicken, dip it in corn starch, and fry in oil (I use
1/4" or so of oil in a non-stick pan). The coating is really light and
crispy. Kelly
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 16
I make GF chicken strips by simply rolling the chicken strips in Masa
Corn flour then deep frying. Ruth P, Denver
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 17
After you cut the chicken up, set up two bowls.
1-milk and egg combo
2. corn meal
Put the chicken in the milk/egg mixture with one hand Then, dredge in
corn meal and fry in hot oil in a hot frying pan. You can add herbs to
corn meal, salt & pepper. this is a basic recipe. I also use it to fry
(sauté) fish Ann
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 18
I have used Arrowhead Mills Wild Rice Pancake and Waffle Mix as a batter
for fish. I bet it will work on chicken, too. E-mail me back & let me
know how it turns out. Susan
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 18
On page 107 of Bette Hagman's cookbook, "The Gluten-free Gourmet Cooks
Fast and Healthy" is a recipe for GF breadcrumbs. Save your stale GF
bread until you have at least half a loaf. Then crumble it fine onto a
baking sheet with raised sides. Place in a preheated 225 degree oven and
bake for 1 to 2 hours, stirring every half hour. When slightly browned
and almost dry, turn off heat and let finish drying in the oven. This
will take several hours or overnight. Store in closed container on
kitchen shelf or, for perfect freshness, place in freezer bags and used
with no thawing. (I go a little farther by putting the dried crumbs in a
food processor. This makes the crumbs a finer texture. I also keep mine
in the freezer and use right from the bag when coating anything.) My
personal opinion: a lot of work but well worth it. Just bread your
chicken pieces and either pan fry in Mazola Corn Oil or bake in the
oven. P.S. I think Ener-G GF Company sells bread crumbs. A lot easier.
Cindy, NJ
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 19
Get Barbara's corn flakes. Crunch them with a rolling pin to make
crumbs. Dip in egg white or egg beaters and then roll in crumbs. Spray
glass baking dish with non stick stuff and bake at 350 till done. Block6
~~~~~~~~~~~~~~~~~~~~~~~
Recipe 20
I use potato and corn chip crumbs. If you do not have enough add some gf
corn cereal crumbs. I do not add any extra salt. As I get to the bottom
of each bag I put them in a jar and store them until I have my food
processor out and then I process them until they are fine. They could
also be rolled in a Ziplock bag. They can either be baked or fried. If
you have stale potato chips they can be used also. Nancy K
---------------------------------------------------------------------
From: "Susan K. DeVries" <devriess@RIVER.IT.GVSU.EDU>
Subject: Onion Rings Summary
Here are several responses to my request for an onion ring recipe.
~~~~~~~~~~~~~~~~~~~~~~~
I have not tried this as am allergic to eggs, but
I make batter this way on chicken and veal culets sometimes. Slice into
onion rings. Take one egg or two egg whites and stir. Add water to it
and mix.
Use coarse corn meal. Add whatever herbs you like, basil, rosemary, thyme,
pepper, salt. Dip the onion rings into the egg, then into the corn meal (
I use yellow corn meal) If you want a thick crust repeat the procedure
dipping it into the egg and then into the corn meal. I do not deep fry,
but put in enough oil in a teflon pan to brown the crusts. You may
substitute any other flour if you are allergic to corn meal. But that
comes out best.
~~~~~~~~~~~~~~~~~~~~~~~
Easy-- Beat up an egg and add
some milk. Mix well. Dip onion first in this mixture and then in corn
meal. Can be repeated for a thicker coating. Fry.
~~~~~~~~~~~~~~~~~~~~~~~
Japanese Tempura Batter
1 egg, separated
1/2 cup rice flour (I use white)
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper (or paprika)
1/2 cup cold water
Other herbs or seasonings as you desire, I use Tarragon for chicken
Beat egg yolk and water until frothy. Stir or beat in dry ingredients.
When smooth, let sit for 5 minutes. Beat egg whites until stiff peaks
form. Fold into or stir lightly into the above mixture. Dip anything,
meat, veges, yes, onion rings and fry in hot Canola Oil (cholesterol
free).
Testimonials: For 22 years, every non-celiac who has eaten my fried foods
has begged for recipe. They want to change just because this batter is
superior to anything they have eaten.
I have a different approach for Fried Shrimp, although this one is fine.
Fried Shrimp "Batter"
GF Corn Flakes Cereal-Crush to fine crumbs
Canned Evaporated Milk
Butterfly large shrimp, dip in bowl of evaporated milk, then dredge in
crushed corn flakes. The fancy restaurants do this procedure twice. Then
fry away, takes but a moment to cook, watch out for overcooking or
burning. Again, you will get such raves you won't believe.
~~~~~~~~~~~~~~~~~~~~~~~~ try ordering the Miss Roben bread batter
coating mix, follow the bags instrutions with one exception first
lightly dust the rings with cornstarch. then dip in coating mix, fry
until done. Enjoy!
Miss Roben
1-800-891-0083
~~~~~~~~~~~~~~~~~~~~~~~~
Years ago I had a recipe for a deep-fry batter that used cornstarch, but
I've long since thrown it. I found this one in a wok cookbook for
tempura - never tried it, but it's a possibility.
In a small bowl, combine:
1/4 cup cornstarch
2 teaspoons salt
1 teaspoon sugar
1 1/2 Tbls. dry sherry
In another bowl, beat 2 egg whites lightly but not until brothy.
Gradually and gently stir into sherry mixture.
(This is for cashew chicken. You're supposed to dip the chicken slices
into batter and then roll in cashews and deep fry.)
---------------------------------------------------------------------
From: Jack and Laurie Tepe <tepemesa@FONE.NET>
Subject: FLOUR TORTILLA RECIPE
This recipe is from the Denver Metro/CSA Chapter:
Basic Tortilla Mix
1/4 cup cornstarch
1/4 cup tapioca flour
1/4 cup potato starch flour
1/4 white rice flour
1/4 cup brown rice flour
1 tsp salt
1-1/2 tsp xanthan gum
1 generous tsp baking powder
1-1/2 TBSP vegetable oil
1/2 cup water or more as needed
Measure all dry ingredients in a sealed container and shake to mix. Add
oil and water to mix. Let the dough rest 10 minutes for easier handling.
Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and
place in the press and follow the press instructions. This recipe says
to cook 30 seconds on each side, but you need to check and see if your
press cooks on both sides at once.
HINTS: It is suggested that you cook all the tortillas first and STACK
them (and perhaps cover with a moist towel) so that they steam up a
little and soften, otherwise they come out of the press sort of dry. Use
the moistened flour immediately (can make the dry ingredients ahead of
time). The recipe doubles well. If the tortillas have been refrigerated
you should reheat them before eating. Should roll tortillas (if desired)
while they are warm and pliable. Can use two as bread for sandwiches.
Also can use as "pizzas" or dessert crepes with fruit filling, etc.
---------------------------------------------------------------------
From: Nancy Garniez <nancygarniez@EROLS.COM>
Subject: "Clean the fridge" quiche
Rhonda in AZ wanted suggestions on to do with rice cake crumblies, or
even with the whole rice cake deliberately crumbled, or with any other
crumbs of any source whatsoever, or any leftover carbohydrate. Its a
great "time to clear out the refrigerator and celebrate some good fresh
vegetables" dish:
Prepare strained yogurt: overnight, or 3-4 hours before cooking the
quiche place about 1 and 1/2 cups unflavored yogurt in a sieve lined
with paper towel or cheesecloth. Allow to drain into a container--save
the whey to use for baking.)
Lightly brown in a bit of olive oil any combination of
sliced squash
sliced zucchini
sliced onion
garlic
sweet potato
mushrooms
Total: about 3 cups (more or less) before wilting. Actual quantities do
not matter very much in fact. It is one of those more or less recipes.
Season with a combination of peppers to taste (I like red pepper flakes,
or sliced jalapenos), and/ or some dried tomato. Oregano is also good. I
avoid salt, but that's personal.
Mix separately: l egg whatever crumblies you have around, the quantity
doesn't matter mixed grated cheese, including cheddar or other dark
yellow cheese, and mozzarella--about 1 cup total (more or less).
Leftover cheeses are great in this. (Watch out for molds that may
produce a reaction!) Stir into the veg mixture.
Add 1 cup strained yogurt in dollops, rather than mixing in thoroughly.
Sprinkle with grated cheese to taste.
Bake in a flat baking dish or pie pan at 350 degrees for about 45 min.
or 'til lightly browned.
This is equally good piping hot or at room temp. I take it to potlucks
and everyone raves. It's even better the next day. Despite being low
fat (depending on the assortment of cheeses and the type of yogurt), low
salt, and gluten-free, it is positively delicious.
---------------------------------------------------------------------
From: Jemoda <Jemoda@AOL.COM>
Subject: AMAZING Pizza crust
Removed because of copyright restrictions.
---------------------------------------------------------------------
From: Clelia <cmd@ICA.NET>
Subject: RICE FLOUR NOODLES RECIPE:
1/2 cup Club House Rice Flour
1/2 cup Club House Potato Flour
1/3 cup cornstarch
1/2 tsp. salt
2 eggs, lightly beaten (this is optional)
1-2 tbs.. vegetable oil
Sift Rice Flour, Potato Flour, cornstarch and salt into bowl (I repeat this
3-4 times); make a well in centre. Add eggs (or enough water to measure 2
eggs) and oil; gradually draw dry ingredients from edges of bowl into liquid
to form a stiff dough. Use hands to knead dough into a smooth ball.
Generously dust board and rolling pin with rice flour. Roll out dough as
thin as possible. Cut into noodle shapes. The pasta is now ready to cook
or freeze uncooked for future use.
Cook in boiling salted water for about 10 minutes or until al dente. Use
with your favorite sauces.
Helpful Hits:
* Dough is fairly fragile and needs gentle handling. It is not suitable for
use in a pasta maker.
* Vegetable oil amount is variable, add enough to make a smooth ball.
* Noodles require longer cooking time than usual fresh past and do not
become soggy with overcooking.
* is not recommended to you food processor for preparation.
---------------------------------------------------------------------
From: Ross2317@AOL.COM
Subject: Spaetzle Noodles
My friend who's daughter is celiac turned me on to these. My daughters,
especially my non-celiac, love them! They are easy to make and a good
way to sneak an egg into your kids
To make these delicious and fresh tasting noodles you must first travel
to your nearest cooking store and buy a spaetzle noodle maker. They cost
about $7.00 and look like a flat cheese grater.
You can make the batter while boiling the water:
1 c. GF Blend
2 eggs
1/2 c. water, milk, or buttermilk
1/2 tsp xanthum gum
Follow the instructions on the noodle maker box and enjoy!!!
These really are very very good!!!!!
---------------------------------------------------------------------
From: Diane Humphrey <diane@OZIP.COM>
Subject: popsicle recipes
With warm weather coming up, many celiacs looking for cool treats will find
many store bought ones are not gluten free. With the recipes at this web
site (from the Daily Holiday List) we can make our own and know they are GF!
...here's a page that offers recipes for six different types of popsicles,
including chocolate pops and creamsicles!
http://soar.berkeley.edu/recipes/kids/popsicles1.rec
From: Rogers, Joanne <Joanne.Rogers@WL.COM>
Subject: Rhubarb Coffee Cake
I recently tried this recipe with GF ingredients (and our new spring
rhubarb), and was very pleased with the result. It is also very good
with blueberries instead of the rhubarb.
1/2 cup margarine
1-1/2 cups white sugar
1 tsp vanilla
1 egg
2 cups GF flour mix (e.g B.Hagman's)
1 tsp xanthan gum
1/2 tsp salt
1 tsp baking soda
1 cup milk
2 cups chopped rhubarb
Topping:
1/2 cup brown sugar
1/2 tsp cinnamon
Mix margarine and sugar together; beat in egg and vanilla. Mix in dry
ingredients followed by milk, then finely chopped rhubarb. Pour into
greased pan then sprinkle mixed topping on top.Bake in 9x13 inch pan at
350 degrees F for 35-40 minutes. Half this recipe works well in an 8x8
inch pan.
---------------------------------------------------------------------
From: goalieootttaA <goalie@UNIXG.UBC.CA>
Subject: Alternative Birthday Cakes
Applesauce Muffins
Mix together: 1 1/2 c. applesauce, 1 egg, 2 tablespoons oil. In
a separate bowl whisk together your dry ingredients: 2 c. GF
flour (I may use Hagmans or blend my own), 1/2 teaspoon salt, 1
teaspoon baking soda, 3 teaspoons baking powder.
Add dry to wet, stir only until evenly mixed (do not over beat). Spoon
into oiled muffin tins or into cupcake papers. Bake at 350 degrees for
20-22 minutes. They aren't overly sweet, but used as muffins it is easy
to add a little apple butter, strawberry jam...I often make them with
raisins. It works to substitute other fruit sauces instead of Ô
2) make an angel food cake as there's no dairy in these
3) using bananas as a substitute for oil and tr with a standard white
cake recipe-can covert to chocolate cake by adding carob
4) make a plate of fresh cut fruit as an alternative
5) recipes from the book Fabulous and Flourless from amazon.com which
all are made using nut flours that you grind at home with a coffee
grinder or hand mill. The recipes are European cakes that look like a
pastry chef prepared. All these use eggs but have some that are
sugarless and others require Gf margerine. Cakes turn out very well.
5) from Arlene Stetzer's "The Practical Gluten-Free Cookbook"
($25 + $3 from 608-534-6730). You need to use her white rice
flour mix, which is:
(Removed because of copyright restrictions)
The recipe is for Banana Bread and I would think would work in a
muffin tin.
Mash together:
3 bananas I changed this to 4 bananas and no sugar
3/4 cup sugar
Add:
1 egg
2 tablespoons oil
Mix. Add:
2 cups white rice flour mix
1 teaspoon baking powder
1 teasponn baking soda
1/2 teaspoon salt
Stir in:
1 teaspoon GF vanilla
Pour into greased two 7"x3"x2" loaf pans. Bake at 375 degrees (approx
30-35 minutes) until wooden pick inserted near center comes out clean.
6) using recipe above to make completely sugarless cake:
Add one extra banana instead of sugar. You
should be able to cook it in a cake pan.
7) Banana cake 2:
Requires some substitutions to be GF. You can substitue maybe 1/2 cup
soy flour, 1 cup brown rice flour, 3/4 cup white rice flour or whatever
combination you like for the oats. Here is the recipe with the oats:
Banana Cake
2 cups mashed bananas
2 1/4 cups oat flour( substitute gluten free flour)
2 Tbls. baking powder
2 Tbls. water
2 eggs
In as bowl put mashed bananas and add eggs and water. Wisk till thoroughly
blended. Mix flour and baking powder in another bowl. Add this mixture to
the banana mixture and stir till blended. Add raisins or nuts or sunflower
seed if desired. Bake at 350 for 35 min. or until done. You might have to
play with the ingredients a little. Changing flours might require more
water or a little less flour.
---------------------------------------------------------------------
From: Clelia <cmd@ICA.NET>
Subject: Applesauce Cake (KL)
NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free.
Can be served plain, as a snacking cake, or frosted.
1/2 cup dairy free/soy free margarine, softened
1 cup honey
1 1/2 tablespoons water
1 1/2 tablespoons oil
1 teaspoon baking powder, mix with water/oil as egg substitute
1 teaspoon vanilla
2 1/4 cups non wheat flour, more or less, depending on type used
2 teaspoons arrowroot
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup raisins, optional (omit if allergic to mold or have Candida)
1 cup unsweetened applesauce*
Preheat oven to 325. Grease bottom only of a 9x13x2 pan or line 18
cupcakes.
In a large bowl, cream margarine. Gradually add honey, beating until
light and fluffy. Add water/oil/powder mixture and vanilla, mixing well.
In a medium bowl, stir together dry ingredients.
Coat raisins with 1 tablespoon flour (keeps them from sticking together
and settling to bottom) set aside.
Add dry ingredients to butter/honey mixture, alternating with applesauce
blend well. Stir in raisins, pour batter into pan.
Bake at 325 F for 35 minutes (20-25 minutes for cupcakes) or until cake
tests done in center. Cool completely and frost if desired.
*If using sweetened applesauce, decrease honey to 3/4 cup.
---------------------------------------------------------------------
From: Clelia <cmd@ICA.NET>
Subject: Butter Cream Non-dairy Frosting (KL)
NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free.
Chocolate, vanilla, orange, any flavor depending on taste!
1/4 cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
4 tablespoons water
With electric mixer on high, beat margarine until fluffy. Beat in cocoa
powder and vanilla on low. Gradually beat in confectioners' sugar,
alternating with water, until desired thickness is achieved.
If a thinner frosting is desired, increase water. If a thicker one is
desired, decrease water.
VANILLA:
Omit cocoa powder, increase sugar to 2 1/2 cups.
ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase
confectioners' sugar to 2 1/2 cups add 1/2 teaspoon grated orange peel.
Substitute orange juice for the water.
LEMON:
Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4
teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1
tablespoon of the water.
---------------------------------------------------------------------
From: Sharon Marcus <sunyy@IBM.NET>
Subject: 2 great cheese cake recipes especially for Shavu'ot
Hi all. As many of you know, Shavu'ot (Feast of Weeks) is coming up Sat
night and Sun coming. For those of you dying for good cheese cake
recipes, I have 2 that I just tried and IMHO I think you'll love them
too so I'll share them here. The flour mix I use I have posted before. I
wish I knew who originally posted it to the list (it was one of the 1st
recipes I saw when I joined this list 2 years ago). The mix has made so
many otherwise forbidden foods GF now and my son (the celiac in our
family) can eat yummy things too. Actually us wheateaters can hardly
tell the diff! I wish I knew who to thank... It can be used as reg.
flour would in regular recipes for: ice cream cones, cakes, cookies
(rolled, drop, bar, sliced, folded), quick bread, donuts, pizza crust,
noodles, bread, pie crusts, biscuits, pancakes and waffles, crepes,
breading for fried foods, thickener for soups and sauces.
Flour mix:
1 C Brown rice 2/3 C Tapioca Starch
2 tsp xantham or guar gum 3/4 C Sweet rice
1 1/4 C White rice 1/3 C Corn Starch
1/4 c. potato starch flour
Now for the cheese cakes: Both are suitable for 9"x9" pans or round
pans with same volume.
1.
Part A:
slightly less than 3/4c. vegetable marg.
2 1/2 c. flour mix
2 tsp. GF baking powder
1/2 tsp. salt
2 eggs
1/2 c. sugar
Mix this well and press 3/4 of it into base of ungreased pan.
Bake at about 350 deg. for 15 min or until firm to the touch. Let cool.
Put the other 1/4 of the "base mix" into a sauce pan and "cook" over
low heat stirring constantly and breaking up clumps until you get a
crumb mixture that slightly browned. Set aside.
Part B:
slightly less than 1 1/2c milk marg.
1c. sugar
2 eggs
3TBSP vanilla sugar
Cream this with electric mixer until thick and creamy.
To this mixture, add 3c. sour cream. Mix well by hand. Spread on baked
base. Sprinkle the crumbs over the top and refrigerate at least 3 hours.
2.
Part A:
2 eggs, separated
1/3 c. sugar
2 tsp. lemon juice
1 tsp. grated lemon peel
Beat whites with sugar until stiff. Set aside. Beat yolks with rest of
ingredients until stiff like mayonaise. Combine the 2 mixtures with a
fork. Add 1/3c. flour mix and 1/2 tsp. GF baking powder. Pour in greased
pan and bake about 10 min at 375 deg.
Part B:
750gr. soft white (spreadable) cheese
4 eggs, separated
1 c. sugar
1 large lemon (juice and peel)
1 heaping TBSP cornflour (cornstarch)
Beat whites with 1/2 of the sugar until stiff. Beat yellows with rest of
sugar, cheese, lemon and cornflour. Add 1/2 of white mixture to yellow,
mixing well. Pour on base. Pour rest of whites on top of that. Bake all
in slow oven (300-325 deg.) for an hour. Turn off the heat and let it
sit inside warm oven for another half hour. At this point, you can
refrig. as is or you can top it all off with GF cherry or strawberry pie
filling and then store in fridge.
---------------------------------------------------------------------
From: Simone Pratte <spratte@BIT-NET.COM>
Subject: Brownies - Summary
I want to thank all of you who took the time to respond. I received over
50 responses and a few great recipes, which I am including. Out of the
prepared mixes, it was a toss up between Gluton-Free Pantry Mix and Pamelas
that most of you suggested as being "the best" by far. Now for the recipes:
I did try this one last night and it was nice and moist.
It was brought to my attention that there was an error in the Heavenly
Brownies I posted. I don't know what happened but the chocolate chips
should have read 1/2 cup and not =BC cup mini chocolate chips at shown.
Sorry about that.
Since posting this, I made another batch and I used regular chocolate
chips and found the brownies even better. They were even more moist and
more chololaty. For some reason when I used the mini chocolates, they
didn't melt but using the regular size chocolate chips, they melted and
were more like the ones I use to make. My non-celiac husband found it
hard to believe that these were not made from my old recipe. All I can
say is "try it, you'll like it!"
1/2 cup sifted gf flour mix
1/2 tsp baking powder
2 squares (2 oz) unsweetened chocolate
1/2 cup butter or margarine
1 cup sugar
2 eggs
1/2 cup chopped nuts.
1 tsp gf vanilla extract
1/2 cup chocolate chips
-------------------
Double Chocolate Brownies
2 eggs
1 c. sugar
2 squares unsweetened chocolte, melted
1/3 cup butter or margarine, melted
1 tsp. vanilla
2./3 c. rice flour (or G/F mix)
1/2 tsp. baking powder
l/4 tsp. salt
l/2 cup semi-sweet chocolate pieces (chips)
3/4 cup miniature marshmallows
This allergy recipe is just delicious. The brownies are very moist and
it is best to let them stand for a few hours before slicing.
Beat eggs until light, gradually beat in sugar. Stir in melted
chocolate, butter and vanilla. Sift rice flour with baking powder and
salt; add to chocolate mixure. Stir until blended. Stir in chocolate
pieces and marshmallows. Spread in a greased 8x8 inch pan. Bake at 350
degrees for 35 minutes or until done. Cool and cut into bars. Makes 18
brownes.
Ingredients:
2 eggs sift together: 1/4 c. cocoa
1c. sugar 1/2 c. rice flour or gf flour mix
1 tsp vanilla
Mix the sugar, butter, and vanilla, then add the sifted ingredients in a large
mixing bowl.
Add 1/2 c. pecans if desired. Bake in a slow oven (325 degrees F,) 20-30
minutes until top springs back when touched.
You can substitute applesauce for the butter 1 part to 1 part and they have
less calories and less calories from fat. These are chewy and have a
crumbly top to them. These could dry out pretty quick, especially if you
use applesauce.
1 c. margarine (2 sticks)
1/2 c. Nestle or Hershey's cocoa
1-1/2 c. GF flour mix
4 eggs, beaten together until well mixed
1 c. walnuts, chopped (optional)
2 c. sugar
2 t. vanilla
Preheat over to 350 degrees. Place margarine in 9x12 pan in oven to melt,
removing pan from oven when margarine is melted. In a large mixer bowl, mix
cocoa and sugar together thoroughly, then add flour and mix again. With
mixer on low speed, blend margarine, eggs and vanilla into flour mixture
until well blended. Do not overmix. Stir in nuts. Bake in oven on center
shelf for 30-35 minutes until set in center. Cook and cut.
Here's my chocolate chip frosting recipe:
1-1/2 c. sugar
6 T. margarine
6 T. milk
1/2 cup Hershey's or Nestle chocolate chips
Bring first three ingredients to rolling boil for 30 seconds. Remove from
heat and add 1/2 cup chocolate chips. Beat until thick enough to spread. If
you beat by hand, it may take 150 strokes. However, if you beat it too
much, you won't be able to spread it. Once you start spreading it, you
can't go back over it and you must spread it quickly. Believe me, this
frosting is well worth the effort! Note: For a 9x12 pan you could use half
this recipe. For two layer cake, use the whole recipe.
---------------
Killer Brownies (From the archives)
For one 9in x 13in pan's worth:
3/4 cup butter or margarine (biff!)
3/4 cup cocoa powder (pow!)
2 1/4 cup sugar (zowie!)
4 eggs (I haven't tried an egg subst., but it may work)
2 teaspoons vanilla (you know, the safe kind)
1 1/3 cup GF flour (used Bette H's mix plus Xanthan Gum)
1 cup chopped nuts (if desired)
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 325 deg. F
Grease (not oil) and lightly *cocoa* (instead of flour) 9"x13" pan. In
large sauce pan, melt margarine/butter with cocoa over low heat,
stirring constantly (actually, I just put the cocoa and butter in a
bowl, stick it in the microwave for a couple of minutes, 'til the
butter's melted, then stir with a fork 'til it's mostly smooth - don't
wear yourself out). Remove from heat and cool slightly.
Blend in sugar.
Beat in eggs, one at a time.
Stir in remaining ingredients.
Spread in prepared pan. (it should be pretty thick and sticky at this
point - the batter, not the pan!)
Bake at 325 deg. F and check after 20-25 minutes (I use a stoneware pan
and it takes about 10 minutes longer than in a metal pan). I consider
them done when whatever is stuck in the middle to check for doneness
(toothpick, butterknife, whatever's handy) comes up a bit moist, but not
with a great deal of chocolate adhering to it. I'm aiming for a slightly
gooey middle and somewhat cake-like edges. It's safe to say that they
will not be done before 20 minutes unless your oven really cooks on the
hot side.
These are guaranteed to keep the kids (and adults) buzzing until well
into the night, but it won't otherwise desturb their celiac insides.
I used approximately 1 teaspoon of Xanthan Gum, roughly estimating 1
teaspoon per cup of flour.
However, on page 17 of "More from the Gluten-Free Gourmet" by B. Hagman,
the following statement is made: "...and add xanthan gum in a ratio of
a little less than 1 teaspoon to a cup of flour in breads, 1/2 teaspoon
to a cup of flour in cakes and muffins, and none in most cookies..."
---------------
These were my favorite brownies before I was diagnosed with CD. Here's my
gf adaptation of the recipe:
Gluten-Free 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: Stan & Marian Narodowiec <m-snarodowiec@JUNO.COM>
Subject: cookie recipe web site
I found a web site that has cookie recipes, and I have made some of them
using gluten free flours. Lo and behold, today I went to the site to
look for something different, and here they had a listing of gluten free
cookie recipes!!! It gives a little information about celiac disease, and
than you see the list of recipes, and just pick which one you want to
see. I haven't tried any of them. This site also has a link to a cake
recipe web site, and eventually will have a pie recipe site and bread
recipe site. Check it out:
http://www.CookieRecipe.com
---------------------------------------------------------------------
From: Jennifer Petersen <Petersen1@NETCONX.NET>
Subject: Hazelnut Torte (10 servings)
Removed because of copyright restrictions.
---------------------------------------------------------------------
From: Ross2317@AOL.COM
Subject: Ice Cream Cone Recipe
These can be made on either a krumkake iron, which produces the
thin-walled cones, or on an oblong waffled iron like the kind you see in
ice cream shops.
Melt and let cool:
1/4 c. butter
Beat until very stiff:
2 egg whites
Fold in gradually:
3/4 c. sifted confectioner's sugar
1/8 tsp. salt
1/4 tsp. vanilla
Fold in:
1/2 c. sifted gluten-free flour blend
Add the cooled butter, folding it in gently.
Take batter to your nearest ice cream shop and have them make the cones,
or use your own krumkake iron according to directions.
Some folks questioned the possibility of cross-contamination. My answer
to that is to request that the iron be wiped out or cleaned.
Have a great, ice cream cone filled summer!
---------------------------------------------------------------------
From: Esme Neely Smith <Neelysmith@AOL.COM>
Subject: Popsicle recipes
Variety Pack Popsicles
Servings: 6
1 (6 oz) can frozen orange
-juice concentrate, softened
Or wuse grape juice,
-cranberry juice
1 (6 oz) can water
1 pt Vanilla ice cream, softened,
-or 2 containers of
Plain yogurt
Popsicle sticks
Cups
Whir in a blender. Pour into molds, insert sticks, and freeze.
POLYNESIAN POPSICLES
1 cup skim milk 1 envelope unflavored gelatin 1/2 cup honey or sugar 1
egg white 1 1/4 cups apricot nectar or canned pineapple juice popsicle
sticks and cups
Pour milk into blender and add gelatin. Let soften for one minute before
adding the rest of the ingredients to whip. Pour into molds, insert sticks,
and freeze.
CREAMSICLES
1 (6 oz) can peaches in light syrup or 2 fresh ripe peaches, sliced and
pitted 1 cup heavy cream 1 tsp sugar or honey (optional) popsicle sticks
and cups
Whip cream in a blender for 30-45 seconds. Add peaches and honey. Whir
until smooth. Pour into molds, insert sticks, and freeze.
CHOCOLATE POPS
1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp
brown sugar or honey popsicle sticks and cups
Liquify in a blender, pour into molds, insert popsicle sticks, and freeze.
KEEP-ON-HAND SNOW CONES
Freeze orange juice (or any other flavored juice) in ice cube trays, Pop
frozen juice cubes in a plastic bag to store. Put three to six of these
cubes at a time in a blender. Turn blender on and off until cubes reach
snowy consistency. Pile into a cup to serve.
The whole batch blended at once will keep its carnival consistency
stored in a container in the freezer. Kids can serve themselves. Adding
a little water makes it a "slush". Even kids who don't care for orange
juice like it this way.
WATERMELON POPSICLES
1 cup seedless watermelon chunks 1 cup orange juice 1 cup water popsicle
sticks and cups
Blend these ingredients into a blender, pour into molds, insert sticks,
and freeze.
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Subject: None
From: Clelia <cmd@ICA.NET>
Subject: How To Make A Great Dairy-Free Latte
Did you know that soy milk steams very nice and frothy? The trick is
keeping the end of your steam wand at the surface until the milk is hot.
Don't overheat your soy milk!
For a latte, the proportions are 1 part espresso to 3 parts milk with a
cap of foam on top.
For a cappuccino, the proportions are 1 part espresso to 1 part milk
with an equal amount of foam on top.
If you don't want to use espresso, brew some triple-strong coffee (use
your usual amount of coffee and less water to avoid making a mess.)
JAZZ IT UP! Before steaming, add a spoonful of powdered chocolate or
some chocolate syrup and a dash of cinnamon and a few drops of almond
extract. Or, add a spoonful of powdered chocolate or some chocolate
syrup and a few drops of orange and vanilla extracts. Or, add some
Torani flavored syrup.
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From: Clelia <cmd@ICA.NET>
Subject: Fruit Smoothie/Sorbet
Puree well in blender:
2 ripe bananas
1 cup cold Edensoy Extra or Rice Dream
1 cup frozen unsweetened strawberries (frozen strawberries are often
higher quality than fresh.)
Drink it as a Smoothie or chill well and make Sorbet in your ice cream
freezer. I use a Donvier which is inexpensive to buy, freezes Sorbet
quickly, and is easy to clean up.
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From: Colby Ray <colbyr@NWLINK.COM>
Subject: SUMMARY Rice Cookers (revisited)
I have received some additional information about my Rice Cooker summary
that I thought might be useful to this group. Here they are:
1. In my original summary, someone had suggested that you always rinse
rice before cooking it. Apparently there are different schools of thought
on rice rinsing. I have always assumed that if you bought rice in a box it
was ready to cook, so I never rinse my rice. A fellow listmember sent me
this info:
Rinsing white rice before cooking will rinse off all the vitamins, etc.,
that are sprayed on white rice to enrich it. It's my understanding that
only brown rice should be washed before cooking. Brown rice isn't
enriched, because it contains the bran, which contains many nutrients not
present in white rice.
2. I received a few more votes for Zojirushi and also one for Hamilton
Beach rice cookers.
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From: ANAFFECT <ANAFFECT@AOL.COM>
Subject: SOYSAUCE SUBSTITUTE
1. Tamari sauce San J low salt no wheat. I get it in the HFS. Rosalie
2. A good replacement for soy sauce might be thai fish sauce. It is
salty just like soy, but doesn't contain soy. As long as you are not
allergic to the fish they use (sometimes it's anchovies, sometimes it's
other fish...read the label)...also, I'm not too sure about the GF
status of some of the fish sauces out there, and most of them are
manufactured outside the US...Jill
3. Try a gf brand of oyster sauce. Unless of course you have shellfish
allergies
4. When I mentioned my concern to someone at a near-by Thai-Chinese
restaurant, they suggested having the dish cooked using fish sauce.
5. When I make a sauce for meat I add cranberry juice to the beef stock
to give it a little fruity zing. I use about 1 teaspoon of frozen
concentrate.
6. Recipe:
One and one half cups boiling water
4 T. beef bouillon
1/16 tes Pepper
1 T dark molasses
4 T cider vinegar
1 tespoon sesame seed oil
Pour into a jar and shake well.Keeps indefinetely if refrigerated. Nancy
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From: ANAFFECT <ANAFFECT@AOL.COM>
Subject: CREAM OF TARTAR
1. Cream of tartar I believe adds some acid to help in the leavening
process. cbh/Montana
2. Cream of tartar is potassium acid tartrate and is somehow a product
of the wine industry, although I don't know how it is produced. It acts
as a stabilizer, chiefly for eggs. It gives egg whites body without
drying them out. They will, therefore, give body to the bread or cake,
etc, that you are baking. A good rule of thumb is 1 tsp. cream of tartar
per cup of egg whites if you're doing something like an angel food cake
or meringues. Usually a tsp. will add body to any bread or cake you're
making containing eggs. Robin
3. Cream of tartar is great. No problems. Used mainly as stabilizer for
your beaten egg whites. Also holds things together like cornstarch in
baked goods. Sandy
4. I teach high school food science and we spend some time working with
leavening agents (makes food rise). Cream of tartar (Originally it came
from the sediment that is found in wine) is combined with baking soda
(sodium bicarbonate) to keep the sodium bicarbonate from turning in to
sodium carbonate which tastes terrible. When sodium bicarbonate is
heated with water it gives off Carbon dioxide and water vapor. You can
try this at home and find out what sodium carbonate tastes like (its
gf). When sodium bicarbonate is combined with a liquid or dry acid it
keeps that carbon from breaking away and causing the bad taste. Liquid
acids include buttermilk (liquid or powder), lemon juice, vinegar, sour
milk. The dry acid we use in cooking is Cream of Tartar. Commercial
baking powders include baking soda and cream of tartar and usually have
a filler like corn starch, but you should read the label. You can make
your own baking powder but you need to put your recipe in the oven right
away before it loses the CO2 that is given off (single-acting baking
powder) when it is combined with a liquid. So now you know that cream of
tartar is an acid. Just changing the pH (acidity) of a product may be
producing some different results in a recipe. If you add cream of tartar
to whipping cream or egg white before you whip them you will get more
volume. The acid breaks down the proteins, causing them to unfold and
trap more air. Both of these will also be more stable and "hold" their
shape longer after they are whipped.
---------------------------------------------------------------------
From: Clelia <cmd@ICA.NET>
Subject: Icing Sugar
1 cup granulated sugar
1/4 tsp cornstarch
Combine sugar and cornstarch. Put in blender at high speed until sugar is
very fine (powdered). Store in air tight container.
Use equal amounts of gluten-free icing sugar in place of regular icing
sugar.
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From: Mary Brown <mary@REALMOVIES.COM>
Subject: Thckening while simmering stew
Nearly everyone who answered offered ideas for thicking gravy at the end of
cooking. Arrowroot and corn starch, as well as various kinds of roux work
nicely, but in my experience they won't hold up during a long simmer--and
of course, the texture and mouth feel are not the same as a flour-thickened
long-simmered stew.
---------------------------------------------------------------------
From: ANAFFECT <ANAFFECT@AOL.COM>
Subject: cornstarch vs. potato starch?
Thanks for your responses. Many replies noted the terms either
THICKENING or BAKING as to whether the starches are interchangeable. My
general feeling is that you can use either corn- or potato starch if
THICKENING a pudding or gravy. The cornstarch is clearer & gels more.
The responses were pretty well split when it came to substituting
cornstarch for BAKING. I'd say it leaned closer to YES you can
substitute cornstarch when BAKING.
The consensus for using cornstarch instead of potato starch is:
YES 6
NO 4
NOT SURE 2
A couple points to consider:
we typically substitute equal amounts arrowroot or sorghum when needed
in our recipes for potato starch
Cornstarch (as in pudding) thickens quickly, but will un-thicken (break
down) w/ continued cooking. If you stir it after it is cool, it will not
form a solid mass again (think lemon merigue pie). Potato starch takes
longer to thicken & can be cooked for long periods of time still stay
thick. It also forms a slippery goo--very elastic. Sweet rice flour
might even be a better sub than cornstarch.
Potato starch is a very fine flour, while cornstarch holds things
together like glue
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From: goalieootttaA <goalie@UNIXG.UBC.CA>
Subject: Sweetening alternatives:
a brown rice (organic) sweetener by Devansheer that is gluten-free and
has a similar bulk to it (important for baking when substituting sugar).
sweeteners from fruit sources (concentrated apple juice, fruit sweet,
date sugar, etc), work well in cakes
replace the lard/butter part of cake recipes with apple sauce
Try applesauce for the oil or part of the oil then you can use most
recipes and then you will have the ratio you should need
apple juice (even if you use a juicer and run the apples through it) or
even orange juice, or bananas (add moisture)
carob powder is gf, sweet and not artificial
try honey as a sweetener
---------------------------------------------------------------------
From: goalieootttaA <goalie@UNIXG.UBC.CA>
Subject: Dairy alternatives:
Dari-Free (milk replacement) and Fleischmann's Unsalted
(lactose free) spread
---------------------------------------------------------------------
From: goalieootttaA <goalie@UNIXG.UBC.CA>
Subject: flour alternatives:
a nut flour such as walnuts or pecans
---------------------------------------------------------------------
From: The McMartins <wmcmar33@CYBERTRAILS.COM>
Subject: Rice Cakes Tips
Bake them @ 300 degrees for an hour and store in an air tight
container...improves the taste immensely
Toast them in a toaster for quick 'breads'
Crumble them & add butter & sweetner
Make French Toast with them...(use a spatula to remove from the batter)
Crumble them up and use like shredded wheat cereal
Use as topping in dishes where you formerly used bread crumbs
Open face sandwiches with tuna or PNutButter/Apricot Jam
Top with chopped fresh garlic in olive oil with salt and pepper
Top with a nut butter & bananas
Top with a nut butter & sunflower seeds
Use in recipe for reheated mashed potatoes...(the inside ones loose
their crispiness)
Popcorn ones...add sweet butter & salt and gomashio*
Top with Sesame Butter..a little flax oil and gomashio*
Gomashio is a condiment that is made of sesame seeds and salt ground
together.... To make it the quick way: Wash whole sesame seeds and drain
(they are bitter if you don't wash) Spread out on a cookie sheet and
bake along with the rice cakes at 300 degrees for 20 minutes...Stir
them....and bake another 30 minutes or til as toastie as you like...then
toss them in a coffee grinder with salt (I use Muromoto's Macrobiotic
Sea Salt)...Store in the refrigerator.
To make it the long way: Wash the seeds and drain Place a small amount
in a wok and stir over heat til roasted Grind in a suribachi (Japanese
mortar/pedstal...not sure of spelling)
Gomashio and Flax Seed Condiments are excellent on top of rice....and
especially if you add flax seed oil too. You make Flax Seed Condiment
the same way as Gomashio except you don't wash it beforehand. Flax Seed
Condiment imparts a buttery taste.
Using flax seed oil provides you with the Omega 3's which are essential
fatty acids .... olive oil provides you with the Omega 6's. If you take
in the right kind of oil, you will find you are less hungry...food will
taste better and the cravings for sweet (fatty) kinds of foods will
lesson.
---------------------------------------------------------------------
From: Laura Dolson <dolson@CRUZIO.COM>
Subject: Summary: Egg Replacer Question
Thanks to all who attempted to answer my questions, as well as those who
supported me for asking them. Here's what I've been able to gather.
1) Eggs have several functions in recipes, so when you are talking "egg
replacer", it partly depends on which functions are important in that
particular recipe. The main functions are: leavening, binding, and
moisturizing.
Ener-G egg replacer is said to have binding capabilities - the folks at
Ener-G stated this in an email to me, but the impression is that this
would be more the case in flour-baking (cake) than, when, say, using egg
as a binder for meat/rice in stuffed green peppers. (I wasn't told this;
I'm extrapolating.)
OTOH, Carol Fenster, in her cookbook(s), lists Ener-G egg replacer as
having some of the leavening capacity of eggs, and it does have baking
powder in it, so this makes sense too.
2) I can, indeed, substitute eggs for egg replacer. No one could figure
out why both would be in a recipe, unless it was trying to cut down on
the fat and cholesterol in the eggs. No one was able to give me an idea
of how much fluid to subtract if I use eggs instead of egg replacer - I
would probably start with a couple of tablespoons and see what happened.
The alternative I've been using of substituting egg white powder is
probably just fine, too - others make this substitution with good
results. One person went from the egg replacer to powdered egg whites
because of a corn allergy and found no significant difference.
3) I recommend Carol Fenster's books (I only have the Wheat Free one,
but I have the impression it's in Special Allergy Solutions, too) for
her charts on substitutions and discussions of what various ingredients
do. I got a chuckle out of the fact that she includes apple butter as
one of the "binding" egg substitutes - maybe I got that applesauce idea
from somewhere after all!
4) Don Wiss has a great collection of egg replacers on his site. It is
off of his recipe page at:
http://www.panix.com/~donwiss/recipes.html
Note that a couple of the ideas in that file may not be GF, for example,
the last time I looked Wonderslim had oat fiber in it.
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