Celiac Recipes from 1998

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1998 - All rights reserved worldwide.
Disclaimer
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.

 

Table of Contents

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

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

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. ---------------------------------------------------------------------
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

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. --------------------------------------------------------------------- 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. ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

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

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 ╝ 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 sautÚ 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. ---------------------------------------------------------------------
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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 sautÚ 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 (sautÚ) 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!!!!! ---------------------------------------------------------------------
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

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 ď 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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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

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. --------------------------------------------------------------------- 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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Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

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. --------------------------------------------------------------------- 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 --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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 --------------------------------------------------------------------- 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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