Celiac Recipes from July - September 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~

No Bake Fruit & Nut Balls

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

Popovers Waffels

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

REASONS FOR SINKING BREAD
Peanut Butter & Jam Muffins Corn Bread Bread Sticks - Pizza dough - Cinnamon Rolls - Meat Pies Cheddar Crackers Sour Cream Blueberry Muffins Corn bread recipe Feezing Bread Challah White Bread Exchange Corn muffin recipe

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

Minty Cucumber Soup Black Bean Soup mix Quinoa Tabouli Salad (from Susan Mercier) Rice Salad

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

Improvisation #42 Sloppy Joes Hamburger Casserole Chicken (or turkey) dinner Crock pot chili Baked Chicked Pieces LSU Chili Basic Tortilla Mix

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

Homemade Corn Tortillas Soba G.F. Noodle Kugel Basic Pasta Mix Oven rice

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

Double chocolate cookie recipe Nutty Lemon Blueberry Coffee Cake S'mores Summary and recipes for GF "graham" cracker crust Puff pastry, pastry cream, cream puffs? Fresh Black Currrant Pie Coffee Cake BLUEBERRY PEACH CRISP Plum Torte Pear Frangipane Honey Cake Applesauce Cake Coffee Cake BROWNIES Peanut butter cookies

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

None

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

GF Teriaki Sauce (Makes 1 cup) Summary Brown rice flour Roux Grilling Marinades for summer cooking Ricotta Ricotta Cheese Homemade Vanilla Flavoring GF All Purpose Flour response Jerky Homemade rice granola Homemade Bean Flour Granola Cake Flour Rice Wrappers SUMMARY GF FLOURS MIXTURES FOR BAKING Brown Gravy

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

From: Sherri T Miller <forbear@JUNO.COM> Subject: No Bake Fruit & Nut Balls I adapted a recipe from a newspaper to make these. These are really yummy, and I have to exercise great self control to not eat them all up. Making them is a fun activity for the kids, too. I keep them in the fridge. They keep at least a week. They'd probably keep a lot longer if no one knew they were there! No Bake Fruit & Nut Balls 2 cups mixed unsulfured dried fruit 1/2 cup nuts (pecans, almonds or walnuts) 2 TB. cocoa or carob powder 2 TB honey 4 TB gf peanut butter (or other nut butter) finely crushed gf rice cereal In a food processor, chop the fruit and nuts. Mix in all other ingredients except the cereal. Process until it balls up. Press dough into balls about 1 inch diameter (or, whatever size or shape you want!). Roll into cereal to coat. Makes about 4 dozen 1 inch balls. ---------------------------------------------------------------------
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Chris Spreitzer <chris@MIKE-CHRIS.SPREITZER.COM> Subject: Popovers We bought a popover pan last week, and have had a lot of success with making gf popovers. This recipe is a bit easier to do than the one in BH's book. I adapted it from the recipe that came with the packaging on the pan. I'm going to go buy another pan tomorrow, these are SOOO good. Crispy and crusty on the outside, fluffy on the inside. 1 1/2 cups gf flour mix (I used the French Bread/Pizza Mix from the Gluten Free Pantry) 3/4 tsp xanthan gum 1/2 tsp salt 3 eggs (room temperature) 1 1/2 cups milk (room temperature) 1 Tbs butter or margarine, melted Preheat oven to 450. Whisk the dry ingredients together until well combined. Spray the popover pan with gf cooking spray. Beat the eggs slightly, add milk and butter, then beat in dry ingredients until smooth. Don't overbeat. Spoon batter into popover pan. Bake at 450 for 15 minutes, then reduce heat to 325 and continue baking for an additional 25 minutes. Makes six popovers. These are really good right out of the oven, but DH took some cold ones with him to work the other day and said that they were really good. --------------------------------------------------------------------- From: Joyce Miller <jgmiller@SPRINTMAIL.COM> Subject: Waffels 1/2 Cup rice Flour 1/4 Cup Buckwheat Flour 1/4 Cup Potato Starch Flour 1/4 Tsp Salt 2 1/2 Tsp Baking powder 1/2 Tab Sugar 2 Egg Whites 1/8 Cup Oil 3/4 Cup Milk Beat the egg whites till stiff. Mix all other ingredients and fold in egg whites. Thats all there is too it. My husband (a non celiac) loves them. If you don't like Buck wheat you can use tapioca flour but then I would add some flavoring because like most rice flour products it is bland. ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: Wendy Wark <ANAFFECT@AOL.COM> Subject: REASONS FOR SINKING BREAD 1. Yeast to water ratio is too great. Call Red Star 800 4 Celiac. 2. Try xanthan gum. 3. Decrease yeast. Use 1-1/2 t. for 3 c. BH flour mix. When you use more yeast, the bread falls. 4. Add xanthan. Mix yeast & liquid, then heat in mic. till warm. Add granular lecitin. 5. Try smaller bread loaf pans. 6. Too much water. Remove 2 T water & bake bread. If still sinks, reduce water by an add'l 2 T. Keep doing process until bread doesn't sink. CRUMPETS Removed because of copyright restrictions SOFT WHITE BREAD 2 c. white rice flour 2 c. tapioca flour 1/4 c. sugar 4 t. xanthan gum 2/3 c. dry milk 1-1/2 t. salt 1/2 c. warm water 2 t. sugar 4 t. dry yeast 4 T.melted butter or oil 1-1/2 c. water 1 t. rice vinegar 3 eggs Combine 1st six dry ingredients in bowl. In separate bowl combine yeast,water,sugar and let stand for 15 min. Mix remaining 4 ingred, then add the yeast mixture & butter mixture to dry ingredients. Beat at high speed for 2 minutes. Add small amt. of flour till the dough is firm enough to work with. Let dough rise. Form shapes, place on baking sheet, top with tapioca flour to avoid browning. Or, brush with egg yolk & sprinkle with poppy or sesame seeds. Bake 350 deg, 20-25 minutes. Adjust time depending upon size of loaves. --------------------------------------------------------------------- From: Chris Spreitzer <chris@MIKE-CHRIS.SPREITZER.COM> Subject: Peanut Butter & Jam Muffins Hi everybody I've been experimenting a bit, and these didn't last until Daddy (who also has cd) got home from the office -- so they must be good! The six year old gave this recipe an A++. I don't know how well they'll keep, since the kids gobble them up as soon as I make them. Peanut Butter & Jam Muffins 1 1/2 cups gf flour mix (I use the French Bread/Pizza Mix from Gluten Free Pantry) 3/4 tsp xanthan gum 1 tsp gf baking powder 1 tsp baking soda 1 cup firmly packed brown sugar 2 eggs 1/2 cup vegetable oil 1 cup cooked Rice & Shine Rice Cereal 1 tsp gf vanilla extract 1/2 cup chunky peanut butter, warmed 1/2 cup jam, any flavor Combine the flour mix, xanthan gum, baking powder, and baking soda. In a separate bowl, beat the eggs with the brown sugar, add the oil, cooked cereal, and vanilla; mix well. Add the egg-cereal mixture to the dry ingredients and stir until just combined. Make two ditches across the top of the batter (the diameter of your mixing bowl). Pour or spoon the jam in a long strip across the top of the batter. Pour or spoon the peanut butter in a long strip next to the jam. Using a knife, carefully swirl and fold the jam and peanut butter into the batter. Do not mix too much. Spoon the batter into paperlined muffin tins. Bake at 350 for about 20 minutes. Makes 12 large muffins. --------------------------------------------------------------------- From: Ellen <asher@PACINFO.COM> Subject: Corn Bread In a blender process until smooth: 1 cup milk or rice milk or soy milk 1 egg or 2 egg whites 1/4 cup melted butter or margarine 1/4 cup pure maple syrup In a separate bowl, mix the dry ingredients with a wire wisk: 1 cup cornmeal 1 cup brown rice flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 teaspoon xanthan gum 1/4 to 1/2 teaspoon salt Pour the wet ingredients into the dry and mix gently but well. (I think this took about 1 minute.) Pour into a 8" or 9" square baking pan that has been sprayed or oiled. Bake at 400° F. for 25 to 30 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes, then remove from the pan. --------------------------------------------------------------------- From: Kelly Rohlfs <kellyr@BONAIR.STANFORD.EDU> Subject: Bread Sticks -Pizza dough - Cinnamon Rolls - Meat Pies Basic dough recipe 1 c. baking mix (Bette Hagman's works) 1/4 c. potato starch 1/4 c. potato flour 1 T sugar 1 t baking powder 1 t salt 1 egg 2 T olive oil add enough milk to the egg & olive oil to make 1 cup liquid Mix dry ingredients. Whisk together wet ingredients and add to dry. Add flour mix and knead a little to get a workable dough. For bread sticks, form dough into bread stick shapes and bake at 400 degrees for about 10 minutes or until they just start to turn brown. Variations, add grated cheese, garlic, or sugar & cinnamon. For pizza dough, make the basic dough and pat it out thinly onto a non-stick pan or roll it. Top with sauce and rest of toppings, and bake at 400 degrees until done ~ 10 minutes. For cinnamon rolls, make basic dough. Sandwich it between wax paper and roll out about 3/8" thick. Remove top wax paper. Spread dough with soft butter, sugar and cinnamon. Use bottom wax paper to help you roll the dough into a log. Cut into 1/2" thick slices. Lay on non-stick baking pan and bake in 400 degree oven until done ~ 10 minutes. Top rolls with a mixture of powdered sugar and milk. For meat pies, make basic dough. Divide dough into fourths. Pat out each fourth into 6" circle. Place any cooked meat filling in the center of the circle. Fold ends over and pinch together so the filling is completely enclosed in the dough. Bake at 400 degrees until done ~ 10 minutes. Apple pie variation - make the dough a little sweeter with 1 T added sugar, place apple pie filling inside, coat top with whisked egg and sprinkle with sugar. Bake as above. I premix the dry ingredients for the above recipe in individual ziplock bags before leaving home. In the room, I add the wet ingredients and bake. It's quick and easy. --------------------------------------------------------------------- From: Clelia <cmd@ICA.NET> Subject: Cheddar Crackers During the past few days a number of posts were send in search of the perfect GF Crackers. I do have a GF Cracker recipe that I like to share with you all. You will see that the original recipe calls for Cheddar Cheese; if you LI (lactose intolerant) you can just leave the cheese out and make a plain GF cracker that you can enjoy. However, you can also replace the cheese with your favourite dry or fresh herb if you like; the variety of crackers that you can make are endless. Hope you like and enjoy the recipe. Clelia Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese 2 c. fine rice flour 1 tsp. salt 1/2 tsp. cayenne pepper (optional; more for a hotter cracker) 1 tsp. finely ground mustard seed (optional) 6 Tbs. or (3/4 cup) butter or margarine, softened 12 oz. cheddar cheese, shredded 3 egg yolks (optional if you are allergic to eggs) 2 Tbs. water Salt for the tops (optional) Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-1/2 cup flour reserve 1/2 cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated. In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour. Divide the dough into two equal portions for rolling. On a GF- floured surface or pastry cloth, roll out to a circle approx. 1/2 inch thick. The dough will be crumbly and a bit hard to manipulate, but don't let this worry you, it doesn't hurt the final product. Cut this circle in four equal "pie" segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky). Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an ungreased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80. For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese. --------------------------------------------------------------------- Subject: Sour Cream Blueberry Muffins 2 eggs, room temperature 1 cup sugar 1/2 cup vegetable oil (I use half walnut oil, half corn oil) 1 tsp gf vanilla 2 cups gf flour mix (I use Gluten Free Pantry's French Bread/Pizza Mix) 1 tsp Xanthan gum 1/2 tsp salt 1/2 tsp baking soda 1 tsp baking powder 1 1/2 cups sour cream approx. 1 cup fresh blueberries Combine dry ingredients, set aside. In a separate bowl, beat eggs well. Gradually add sugar. While beating, slowly pour in oil, then add vanilla. Alternately add the dry ingredients and the sour cream to the egg mixture, beating well after each addition. Fold in the blueberries. Spoon into paper lined muffin tins. Bake at 400 for 20 minutes. Makes 12 large muffins. --------------------------------------------------------------------- From: Barbara Parkman <bparkman@EXECPC.COM> Subject: Corn bread recipe Here is my recipe for corn bread that sticks to your ribs and tastes good too. (I add the quarter cup of chickpea flour to make a complete protein -- beans and rice). I eat a lot of this bread and usually take it with me to summer cookouts. (Yes, you can eat a sandwich made of corn bread and a plain hamburger if you don't mind crumbs down your chin. I don't mind -- watermelon seeds are there already.) dry ingredients: 1 cup GF flour (Bette Hagman) 1/4 cup garbanzo bean (chickpea) flour 3/4 cup yellow corn meal (I use Aunt Jemima) 2 tsp. baking powder 1 tsp. xanthan gum 1/2 tsp. salt wet ingredients: 1 cup milk 1 egg 1/4 cup packed brown sugar 1/4 cup vegetable oil Combine dry ingredients and stir or beat. Combine wet ingredients and stir or beat. Combine wet and dry ingredients together and stir a little. Pour into a greased 8 or 9 inch pan (I use glass). Bake in preheated oven at 400 F for ~25 minutes. --------------------------------------------------------------------- From: Rebecca Richardson <rarichar@BAKERD.COM> Subject: Feezing Bread The overwhelming consensus is that if you want to freeze GF bread, you should slice it as soon as it cools, then freeze it, then thaw it as you need it in the microwave, not by just letting it return to room temperature. Some people put wax paper between the slices to ease separation of the frozen slices. Other suggestions were: (1) Thaw in the microwave, and then finish in the toaster. (2) If freezing in a bag, squeeze out all the air. (3) Don't freeze in bag, because the slices get misshapened. (4) Thaw in the toaster as needed. (5) Wrap in Reynolds plastic-coated freezer wrap. (6) Thaw in the microwave in a plastic bag (put the bread in the bag, not the microwave). Thanks to all! By the way, those GF bread crumbs make great chicken nuggets. Finally, a tip for parents of celiac toddlers. Since my daughter just doesn't eat that much bread, I decided to take the tip about baking the bread in those little 3x5 bread pans. The resulting loaves make perfect little kid sized sandwich slices. She is actually eating her bread now. I think maybe she was intimidated by the big slices from an ordinary sized loaf -- it was just too much bread. --------------------------------------------------------------------- From: Helen Aqua <haqua@ULTRANET.CA> Subject: Challah The answer to the challah came from Lynn & Amy: Here's what Amy wrote: Here's what I do for challah. I use one package of mix ordered from the Gluten Free Pantry (website www.glutenfree.com)--either Favorite Sandwich Bread or Country French Bread. I follow the "by hand" directions on the back of the package (you don't need a bread machine and I don't have one) WITH THE FOLLOWING CHANGES: I use 3 eggs instead of 2; and where the recipe calls for 1-3/4 cups of water, I use 6 ozs.milk plus the rest in water. (Ignore that if you're kosher and eating a meat meal.) This makes a very rich and delicious bread. If you want raisins, soak 1/2 cup of raisins in boiling water for 15 minutes, drain, and fold into the batter. The batter can't be kneaded or shaped, but if you bake it in a round pan, you will have a sweet round challah for a sweet round year. Brush the top with egg white for a shiny crust. Gluten Free Pantry's website lists stores that carry their mixes; there may be one near you, which will be quicker and will save the shipping charges. The mixes are expensive (about $5.00 a loaf) --------------------------------------------------------------------- From: Rick Barrera <ribarr@IDS.NET> Subject: White Bread Exchange From several recipies, I have put together my own recipe for Gluten-free white bread. It is a white Rice, Tapioca, Corn and Yeast bread that is very spongy and a wonderful breakfast and lunch bread. Would love to hear from others who have experimented with different bread recipies and bread machines. Hope you enjoy it and write back. Dry Ingredients: Mix in a bowl: 2 cups White Rice Flour 1 cup Tapioca Flour 1/2 cup Corn Starch 2/3 cup Powdered Dry Milk 1/2 cup Sugar 1 Tbs Xanthan Gum 2 Packets Dry Yeast 1 1/2 tsps Salt Liquid: Mix Separately in another bowl: 4 eggs beaten lightly 1 1/2 cups warm Water 1/4 cup Corn Oil 1 tsp Cider Vinegar Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 1/2 Hours in warm humid area. Then bake 50 min. in non-stick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat. --------------------------------------------------------------------- From: Ann <speecher@erols.com> Subject: Corn muffin recipe 2 cups corn meal (I used Indian Head White Corn Meal) 4 teaspoons baking powder 1 teaspoon salt 1 teas cinnamon 1 egg, beaten 1 cup buttermilk 1/2 teaspoon baking soda 2 tablspoons oil 1/2 cup sugar or honey 1/2 cup raisins or cranberries or blueberries 1/2 nuts (optional) Preheat oven to 450. Put paper cups in muffin tins, Combine all ingredients, but do not overmix. Pour into prepared tins. Bake about 17 min or until test done. ---------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: "Barnett, Sarah" <SBarnett@JACKSCAMP.COM> Subject: Minty Cucumber Soup 6 Portions 7 Small Cucumbers, peeled, halved and seeded 1 Clove garlic, minced 2 Cups chicken stock or canned broth 3 Cups plain low-fat yogurt (the Erivan Acidophilus is not low fat, and I doubt that it matters) 2 Tsp. salt 1 Tsp. ground (white, if available) pepper 1 1/4 Cups fresh mint leaves 1 Tsp. fresh lemon juice 3 radishes, fine chopped, for garnish 6 springs mint, for garnish Cut 6 of the 7 cucumbers into 1inch pieces. Cut the remaining cucumber into 1/4 inch dice and reserve, covered in the refrigerator. Combine 6 cucumbers and the garlic in a food processor and process 30+ seconds. Add the chicken stock, yogurt, salt, (white) pepper, 3/4 cup of the mint leaves and lemon juice. Process until smooth. [Pass the mixture through a food mill or fine strainer into a mixing bowl. (I did not bother to do this.)] Coarsely chop the remaining 1/2 cup mint leaves and fold them into the soup. Chill, covered for 3 hours or more (over night is best for the flavors to mingle and to become thoroughly chilled). Garnish individual bowls of soup with radishes (chopped), reserved diced cucumber and spring of mint. (This looks lovely, however if you haven't time to do this, or forget and put everything into the soup in the beginning, don't worry, it will taste just, sometimes better.) --------------------------------------------------------------------- From: Beth Hill <bethhill@IMT.NET> Subject: Black Bean Soup mix Taste Adventure brand instant refried beans come in black bean flakes and pinto bean flakes in an 8.75 oz. box. They are unseasoned. Require only boiling water and a five minutes wait. I used black beans. Divide beans into desired serving size, place each meal in a snack size ziploc. I added the following seasoning: tomato powder, dried vegetable mix, dried onion, dried celery, dried green pepper, salt, pepper. It worked fantastic. I will travel with this from now on. I mixed it with instant rice for a meal. Taste Adventure also makes some pre-seasoned soup mixes, some of which must be GF, The Gluten-Free Pantry carries some of them. I just am fearful of "spices" with my multiple problems. --------------------------------------------------------------------- From: "Barnett, Sarah" <SBarnett@JACKSCAMP.COM> Subject: Quinoa Tabouli Salad (from Susan Mercier) Measure out 1 1/2 Cups quinoa and rinse it very well. Drain in a fine sieve. Add quinoa to 3 cups boiling water, cover and let cook on low for 20 minutes until dry looking, turn out into a bowl and chill. When cold, ADD: 3 Cups finely Chopped Parsley 1 large diced English cucumber 3 Cups chopped tomatoes 1 medium diced red onion (Optional) 1 small chopped green pepper 1 stalk of celery, diced Mix well, breaking up any clumps of quinoa, dress to taste (dressing recipe below) and serve. . Dressing: Mix together 1/4 cup extra virgin olive oil 1/2 Cup fresh lemon juice (or bottled) 1 tsp dry mint leaves 1/2 tsp salt 1/4 tsp pepper Keeps well in refrigerator for several days. Delicious served with corn chips. Hint: I do most of my chopping in the food processor (it goes quicker) either by using the chopping disk or blade. If it is too chunky, then the effect of the salad is lost. I usually add all the dressing, as the quinoa soaks up the flavor. --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: Rice Salad An idea for a salad is a rice salad following the basic recipe: 3 cups cooked rice, 1 1/2 cups chopped raw vegetables, 1 1/2 cups chopped cooked meat, 1/2 to 1 cup salad dressing of your choice. This could be served with store-bought breads or crackers. ---------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: Chris Spreitzer <chris@MIKE-CHRIS.SPREITZER.COM> Subject: Improvisation #42 Hi everybody, The title for this dish was bestowed by my celiac husband. I'm gradually getting over the paralyzed feeling I get when I'm confronted with no dinner and it's five o'clock and everyone's hungry--and we can't order pizza or get burgers! So I rummaged around in the pantry and threw this together. I always know when somethings a hit when the kids eat it.... You could brown cubed pork with the onion and garlic if you don't have leftovers about. 1 1/2 tbs olive oil 1 onion, chopped 2 cloves garlic, chopped 4 Yukon Gold potatoes, peeled and diced 2 cups cubed left over pork roast 2 cans of gf creamed corn 1 large can of diced green chiles 1 can of Cannelini beans (white kidney beans) 1 can of small white beans Seasoned Salt Pepper In a large pan, saute onion and garlic briefly, then add the potatoes. Cook for about 10 minutes, stirring occasionally, until potatoes start to turn brown. Add the meat, corn, chiles, and beans. Season to taste with Seasoned salt and pepper. Simmer for 20 minutes or until potatoes are tender. Enjoy! --------------------------------------------------------------------- From: Clelia <cmd@ICA.NET> Subject: Sloppy Joes Sauté until tender: 2 tbs. olive oil 1 medium onion, chopped 1 medium green pepper, chopped 2 cloves garlic, minced Add to the pan: 1 lb. tofu, crumbled 2 Tbs. GF soy sauce Continue cooking and stirring until the tofu stars to brown. Then stir in: 2 cups of your favorite tomato sauce 1 Tbs. chili powder 1/2 tsp. cumin powder Serve hot over toasted burger buns. --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: Hamburger Casserole Cook 1 cup of rice. Brown 1 lb of hamburger in a large pot (I use a teflon wok). Drain. Add the cooked rice to the browned hamburger. Stir in a 15oz can of tomato sauce, 1 T of dried parsley, 1/2 T of Italian seasoning. Heat through - add 1 cup shredded cheese I walked around the house with my left knee (the break was on my left ankle) on the seat of a low chair. Turn the chair around and put your knee on the seat of the chair, and walk by moving the chair, with one or both hands, in front of you. You can stand at the stove or the kitchen sink for quite awhile with your knee on the chair and the other foot and leg supporting you as usual and your hands are freed to use for cutting, stirring, chopping, washing etc. It is a bit awkward, but it is better than trying to work with both hands on crutches. --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: Chicken (or turkey) dinner: Prep chicken (wash, sprinkle with your choice of seasonings) - if you want, throw an apple or two that are too bruised to eat, or oranges, or grapefruit - in the cavity - it will keep the bird from getting dry. Wash potatoes, cut in half and dump the chicken into a foil lined pan, with the potatoes around it. Roast at 400 until you can wiggle the leg and it moves easily. Accompany with a salad, or any other easy veggie. If you dump a veggie that needs to be cooked in an oven safe covered dish with some water and let it steam, the only thing that you need to turn on is the oven. --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: Crock pot chili: Combine fresh ground meat (beef, chicken, turkey), tomato sauce, onion and garlic (use a food processor to cut up finely) add salt to taste and basil, a pinch of cumin, and oregano (chili peppers if you like them) cover and plug in, and let her cook - stirring every hour or so. When the meat had cooked through, add your choice of beans (I like pinto and great northern, some people use kidney). --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: Baked Chicked Pieces Put a piece of swiss cheese and a piece of sliced ham on a boneless, skinless chicken breast. Roll up and secure with a toothpick. Place several of these uncovered in a 350 degreee oven for 30 to 45 minutes. To go with this, I have tossed salad and the Lipton Rice & sauce (original long grain and wild rice). --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: LSU Chili 1lb canned or homemade chili or other soup, stew or beans, especially Louisiana red beans 3 c cooked rice (from one cup raw) Heat chili. Scoop rice into bottom of 4 bowls. Ladle chili over rice. Top with optional grated cheddar cheese and/ or chopped onions. To complete the meal, serve with corn tortillas and raw carrots. --------------------------------------------------------------------- From: "Brady C. White" <bytehead@ns.sympatico.ca> Subject: Basic Tortilla Mix Laurie in Colorado sent this tortilla recipe. Can't wait to try it! Here is the gf flour tortilla recipe from the Denver Metro/CSA Chapter for use with an electric tortilla press: 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. ---------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

From: Audrey <bve251@airmail.net> Subject: Homemade Corn Tortillas 2 cups masa harina (ground corn - available at most grocerie stores) 1/4 teaspoon salt 1 to 1-1/4 cups warm water *makes 12* In a medium size bowl, stir together masa and salt. Stir in enough water to make thick, firm, but still soft dough. Heat a cast-iron griddle or heavy skillet over medium-high heat. Divide dough into 12 equal balls. One at a time, roll or press a ball into a tortilla roughly 6 inches in diameter. Place tortilla on hot griddle and cook untill it just begins to turn slightly golden and its edges curl, 1 to 1-1/2 minutes per side. Transfer to a napkin-lined basket while preparing the remainder. --------------------------------------------------------------------- From: "Mary R." <mdg4@CORNELL.EDU> Subject: Soba BROCCOLI STIR-FRY WITH SOBA Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil Broccoli Sliced scallions Minced ginger Minced garlic Soba (buckwheat noodles) 1. Slice broccoli on the diagonal for stir-frying -flowers, stalks and all. 2. Using a small amount of broccoli at a time, stir-fry in a little oil, along with scallions, ginger and garlic. 3. Serve as a topping for Japanese soba (buckwheat noodles). ------------------------- SOBA NOODLE SUPREME Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 oz Asparagus -- cut into 1-inch pieces 3 oz Butternut squash 3 oz Buckwheat noodles (soba) -cooked 3 oz Spinach -- cut into bite-size pieces 5 tb Sunflower oil 1 t Dill 1 t Salt Preheat oven to 400 degrees. Steam the asparagus until tender, approximately 8 minutes. Cut squash in half, remove the seeds and discard. Place squash in 4 x 8 baking pan cut side down, with 1/3 inch water, and bake for 40 minutes. When cooled, remove skin from squash and cut into bite-sizepieces. Combine all the ingredients and mix well. Serve warm. ------------------------- Asian Noodle Salad with Chilies and Peanu <Removed because of Copyright restriction> ------------------------- Soba In Chicken Broth Yield: 10 cups 8 oz Dried soba noodles 8 c Homemade chicken broth 1 tb Finely grated fresh ginger 1/4 lb Fresh shiitake mushrooms, stems removed, slivered - (about 1 cup) 2 tb Sake or mirin 2 tb Tamari or reduced-sodium -soy sauce 1 tb Rice-wine vinegar 2 tb Miso paste 1 c Packed spinach leaves -washed, dried & coarsely chopped 4 Scallions, finely chopped 1/4 c Grated daikon radish In large pot, bring at least 3 qts water to a boil. Slowly add soba. When water returns to a boil, add 1/2 c cold water. Repeat steps of returning water to a boil and adding cold water 2 or 3 times, until the noodles are just tender (it will take 5 to 7 minutes total.) Drain and rinse well, working your fingers through the strands to separate them. Set aside. Combine chicken broth and ginger in the large pot and bring to a boil. Reduce the heat to medium-low, add mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the broth with miso to dissolve it; return the mixture to the pot, along with spinach. Simmer for 2 minutes more and remove from the heat. Divide the noodles among soup bowls and ladle the soup over the top. Garnish with scallions and daikon. I also found a very interesting webpage on the history of soba noodles- it adds another interesting dimension to the gluten free diet. I know I've been trying all kinds of different things since going gf. It's been a culinary adventure and challenge. Enjoy: http://beehive.twics.com/~dutkowsk/soba/main.html --------------------------------------------------------------------- From: Helen Aqua <haqua@ULTRANET.CA> Subject: G.F. Noodle Kugel The biggest change to the usual recipe is that I use ready-to-use wide rice noodles or the rice vermicelli noodles that have to be cooked first.. The wide noodles are usually found in supermarket coolers in a oriental food section, and the rice vermicelli noodles can be found in the ethnic food section or in ethnic food stores. Either way, I use enough noodles to fill my 9 x 12 pyrex baking pan. Remember to spray the dish with Pam or equivalent prior to adding the mixture - it'll be much easier to serve. I make my kugel in a variety of ways, depending whether the guests are lactose intolerant or vegetarian. Generally it contains beaten eggs (3 or 4 large), maybe some cubed tofu, sour cream or natural yogourt. cottage cheese and some softened cream cheese. Sometimes I add apple pieces, raisins & cinnamon. Other times I make it a bit more substantial by adding canned salmon & some curry powder. (This can be taken to work for lunch.) When serving it to lactose intolerant guests, I use a soy yogourt and soy drink in place of the usual dairy products. This is also a good way to make it for a kosher gathering. (Note: the noodles don't carry a hechsher, but many families of celiacs allow the use of the rice noodles). I don't usually add any extra sugar or salt, but this can be done according to your taste preference. I cook this in a 325 degree oven for about 45 minutes - same as for a regular egg noodle kugel. It's ready when the top is a golden brown colour. This year I'll also be making a recipe I discovered in Rose Reisman's Brings home light cooking cookbook, page 155. It's called Sweet Potato, Apple & Raisin casserole & it also contains honey. I substitute yams for the sweet potatoes - I like their colour and taste & the price is better too. I should have noted that kugel means pudding. I mix everything in a very large bowl, starting with the eggs, and ending with folding in the cooked noodles. It is served by cutting into squares and it can be served warm or cold, and can topped with a dolop of sour cream. As much as possible, I try to use low fat or no fat products, so the tofu, sour cream, cream cheese, yogourt or cottage cheese are chosen for their fat content. No doubt this would taste even better using regular fat products, but my celiac body seems intent on gaining as much weight as possible & I've declared war! --------------------------------------------------------------------- From: Debbie Fusco <Bowser4105@AOL.COM> Subject: Basic Pasta Mix I have a pasta machine and get wonderful results with the following recipe adapted from the Denver Metro Chapter CSA cookbook. I make lasagna with this recipe as I don't think it works very well for boiled pasta like spaghetti. The raw noodles can be placed right in the lasagna pan layered with your favorite GF ingredients and popped into the oven. No need to boil them. 1 C. cornstarch 2 C. rice flour 1 C. tapioca flour 1 C. potato starch 4 T. egg white (powdered) 2 T. granulated lecithin 2 tsp salt 2 T. xanthum gum Mix all these ingredients up and store for use in the pasta machine. Make a big batch and then pasta night is really simple. PASTA 2 1/2 C. pasta mix 1 beaten egg 1 T. oil 1/2 C. water Follow the directions for your pasta machine for putting the ingredients in. The texture must be right for the pasta machine to extrude the noodles. Add more mix or more liquid to get the consistency described in the machine instructions. I'd also like to put in a plug for the Denver Metro Cookbook. It is by far the best cookbook I have. They bill it as a high altitude cookbook, but I use the same recipes when I travel to sea level with equal sucess. I look at it as a collection of everyone's favorite recipe that works everytime. I'm not sure how to get it, but if you contact the Denver Metro Chapter of CSA, I'm sure they can help you. --------------------------------------------------------------------- From: "Susan K. DeVries" <devriess@river.it.gvsu.edu> Subject: Oven rice Combine 1 c rice with 1 3/4 cups water (can double, triple, etc), add whatever seasonings you like (hot peppers, or substitute broth for the water, or onions and garlic, or small cut veggies). Cover and cook in a 400 degree oven until all the liquid is absorbed. Can add cut up pieces of leftover chicken or turkey for a one dish meal. ---------------------------------------------------------------------
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: Michelle Carter <aecalta@AEC-ECON.COM> Subject: Double chocolate cookie recipe Mix: 1 c. corn flour 1/2 c. white rice flour 1/2 whole bean romano flour 1 tsp soda 1/2 c. unsweetened cocoa Cream in separate bowl for 30 seconds: 1/2 c. margarine 1/2 c. shortening ( I used butter flavour crisco, as my son is only allergic to wheat, however, there may be some gluten products, that I'm not aware of) Add to cream mixture: 1 c. brown sugar 1 c. white sugar then beat in 2 eggs and 1 1/2 tsp. gluten free vanilla until fluffly Beat in dry ingredients. Mix in 2 c. chocolate chips Drop onto cookie sheet. Bake @ 375 F. for 8-10 minutes. Makes about 72 (small) cookies. --------------------------------------------------------------------- From: Chris Spreitzer <chris@MIKE-CHRIS.SPREITZER.COM> Subject: Nutty Lemon Blueberry Coffee Cake 1 cup softened butter or margarine 1 cup sugar 3 eggs 1 cup sourcream 1 tsp gf vanilla extract zest of two medium lemons juice of one lemon 2 1/2 cups gf flour mix (I used GF Pantry's French Bread/Pizza Mix) 1 1/4 tsp xanthan gum 2 1/2 tsp baking powder 1 tsp baking soda 1/8 tsp salt 2 cups fresh blueberries TOPPING 1 cup chopped pecans 1/2 cup sugar 1 tsp cinnamon Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sourcream, vanilla, lemon zest and lemon juice. Combine gf flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sourcream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9"x13"x2" glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings. --------------------------------------------------------------------- From: Ian Wahl <iwahl@WWA.COM> Subject: S'mores Health Valley Rice Bran Crackers Jet Puffed Marshmallows Hershey's Special Dark Chocolate Bars (the old formula is dairy free too) Place a piece of chocolate and a marshmallow between two rice bran crackers. Wrap in foil and place of (gas) grill for about 30 seconds or until melted together. Be careful not to burn them. YUMMMM!!!!! --------------------------------------------------------------------- From: Linda Sowry <L1L2INC@AOL.COM> Subject: Summary & recipes for GF "graham" cracker crust 1 pkg graham crackers crushed (I substitute 2/3 of a box of Health Valley Rice Bran Crackers) 1/3 stick of melted butter I used this plus added about 1/4 cup of sugar. I pressed it into my pie plate and then poured my cheesecake filling into it, and then refrigerated it for several hours. My Mom's cheesecake recipe is: Beat one 8oz pkg of cream cheese until soft. Gradually stir in 1 can of sweetened condensed milk. Add 1/3 cup of lemon juice and 1 tsp of vanilla. Stir until blended and pour into prepared crumb crust. Cover with fresh fruit or GF pie filling. Refrigerate several hours before serving. (double recipe for 13x9 pan) It was delicious, but the crust was crumbly. I asked for advice Some said to: ~add sweet rice flour ~add any GF flour ~try an egg and reduce amount of butter ~add more butter ~grate crackers smaller in a blender or food chopper ~add more sugar ~use a glass pie plate and microwave for a minute or so to set the crust Some gave recommendations: ~the cereal crust in B. Hagman's 1st cookbook the recipe on Knox gelatin box "It's a Snap Cheesecake" with 1 Tbl cocoa and 1 Tbl sugar added Sweet Rice Flour Crust - B. Hagman's "More from the Gluten-Free Gourmet" Some gave recipes: 4 Tbl melted butter, 24-30 finely processed Rice Bran Crackers, pour batter in and cook both crust and cake all at once ~Gene Hill writes: "I make a cheesecake crust from a "flour" made of ground almonds. I add butter or oleo with a little vanilla powder to give flavor and spread it in the base of the pan." He grinds almonds into a fine flour to do so. Here is the address on the box if you can't find the Rice Bran Crackers at your Health Food Stores: Health Valley Company 16100 Foothill Blvd. Irwindale, CA 91706-7811 USA --------------------------------------------------------------------- From: Clelia <cmd@ICA.NET> Subject: Puff pastry, pastry cream, cream puffs? Cream Puff 1/2 cup water 1/4 cup butter or margarine 1/4 tsp. GF Vanilla Extract 1/8 tsp. salt 7 tbs.. Club House GF Rice Flour 2 eggs In saucepan, bring water, butter, vanilla and salt to a boil over medium-high heat. Stir in flour all at once and stir until mixture is smooth and forms a ball. Remove from heat; coo 5 minutes. Add eggs, one at a time; mix batter until smooth. Drop by large spoonfuls onto baking sheet. Bake at 400F (200 C.) for 30 to 35 minutes until golden brown and crisp. Cool on rack. Strawberry Sauce: 1 pkg. (425 g.) frozen sliced strawberries in syrup thawed 4 tsp. Cub House GF Minute Tapioca 1 tbs.. sugar 1 tsp. grated orange rind 2 tbs.. orange liqueur or juice 1 cup GF whipping cream GF icing sugar Drain strawberries, reserving syrup. In small saucepan, combine tapioca, sugar and orange rind. Stir in reserved syrup. Let stand 5 minutes. Bring to a boil; simmer over low heat 5 minutes, stirring frequently, until thickened. Remove from heat, stir in strawberries and liqueur/juice. Cove and chill. At serving time, beat cream until stiff. Split cream puffs in half, on bottom halves spoon strawberry sauce, then whipping cream, replace lids. Sprinkle with icing sugar. Makes 6 servings --------------------------------------------------------------------- From: Nancy Garniez <nancygarniez@EROLS.COM> Subject: Plum Torte Italian prune plums are in the markets. Here is my adaptation of a magnificent plum cake--the kind of homemade cake that made "the green-eyed dragon with the thirteen tails" (who could perfectly well digest "little boys, puppy dogs, and big, fat snails") keel over and die. I count this cake among the best things ever to come out of a kitchen. It takes about 1 hour 15 minutes 3/4 cup sugar (I use 1/3 cup and still find it sweet) 1/2 cup unsalted butter (I use I Can't Believe it's not butter) 1 cup flour--I use roughly 2 parts brown rice flour, 2 parts corn meal, 1 part rice bran, 1 part tapioca flour 1/4 tsp xantham gum 1 tsp baking powder pinch of salt (optional) 2 eggs 24 halves pitted purple plum Sugar, lemon juice, and cinammon for topping. 1.Preheat oven to 350. 2. Cream sugar and butter in a bowl. Add dry ingredients and eggs. Beat well. 3. Spoon the batter into a spring form pan (I line mine with foil to avoid potential contamination). Place the plum halves skin side up on top of the batter. Sprinkle with sugar, juice and 1 tsp cinammmon to taste. 4. Bake about one hour. This can be frozen (double-wrapped in foil, and put in a sealed plastic bag.) Yield: 8 servings. Can be made with apples and cranberries: Replace plums with 2 to 3 apples, peeled, seeded and quartered, and 1/2 cup raw cranberries. This cake is absolutely divine. I cannot let summer end without it. --------------------------------------------------------------------- From: Anne Barfield <abarfield@stic.net> Subject: Pear Frangipane 8 servings. 4 1/2 cups water 2 1/2 cups sugar 3 Tab. fresh lemon juice 1/4 tsp. GF vanilla extract 8 Anjou (or other hard) pears, peeled, halved, cored 1 18 oz. jar apricot preserves 1/4 cup dark rum 2 cups almonds, toasted 1 3/4 cups sugar 6 large eggs 1/8 tsp. GF almond extract Combine water, 2 1/2 cups sugar, lemon juice and vanilla in large pot. Stir over medium-high heat until sugar dissolves. Add pears. Bring liquid to boil. Reduce heat to medium; simmer until pears are just tender, turning occasionally, about 10 minutes. Cool pears in poaching liquid. Stir preserves in small saucepan until melted. Add Rum (Pears and sauce can be made 1 day ahead. Cover separately; chill.) Preheat oven to 350 F. Butter 10-11 inch diameter quiche dish with about 1 1/2 high sides. Grind nuts in processor or blender. Add 1 3/4 cups sugar, eggs and almond extract. Process until well blended. Pour into dish. Drain pears. Arrange atop batter, cut side down and stem end toward center. Bake until tester inserted into cake comes out clean, about 1 hour. Cool on rack. Rewarm apricot sauce over medium-low heat. Serve cake with sauce. --------------------------------------------------------------------- From: Helen Aqua <haqua@ULTRANET.CA> Subject: Honey Cake 3/4 cup liquid (or melted) honey 3 large eggs, separated (beat the egg whites to a peak) 3/4 cup sugar (50/50 brown/white) 3/4 cup oil 3/4 cup strong cold coffee (made with 3/4 teaspoon baking soda) 2 teaspoons g.f. baking powder 2 cups white rice flour 1/3 cup tapioca flour 2/3 cup potato flour 2 teaspoons xanthum gum 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup raisins (soaked in hot water to plump up- drain the water before using) Cream the egg yolks, sugar, melted honey & oil. Sift the dry ingredients - flours, salt, cinnamon, xanthum gum - in a g.f. sifter (great oops place to have contamination!). Gradually add the sifted dry ingredients to the creamed mixture, alternating with the coffee. Stir in the raisins, then fold in the stiffly beaten egg whites last. Pour into an 8 x 8 prepared pan. (I always line the pan with wax paper, and after it is cooked I let it cool on a cake rack in the pan for 5 minutes, then invert it onto another cake rack and carefully peel the wax paper off. Voila - no pan to wash!) Bake at 325 degrees for one hour. It may require a bit more time, so check for doneness with toothpicks or gently compressing with a finger. Note: This produces a very high cake because of the zanthum gum. I add the baking soda to the 3/4 cup of brewed coffee after it is brewed, not while. If using instant coffee, I usually double the amount of coffee powder I would normally use for a cup. --------------------------------------------------------------------- From: Barbara Emch <Bjemch@AOL.COM> Subject: Applesauce Cake Here is a very good applesauce cake that I changed to GF from the Betty Crocker cookbook. In addition, it uses oil instead of shortening so is healthier for people who are watching their saturated fat and it doesn't contain milk. Hope you like it. Cream: Mix with wire wisk: 1/2 cup of oil 2 1/2 cups GF mix (Bette Hagman) I used sweet rice in 1 3/4 cup sugar 1 1/2 tsp soda mix 2 eggs 1/4 tsp salt 1 1/2 cups applesauce 1/2 tsp baking powder 3/4 tsp cinnamon 1/2 tsp cloves 1/2 tsp pumpkin pie spice or allspice Preheat oven to 350 deg. Mix dry ingredients with creamed ingredients, beat well, and pour into 13 x 9 x 2 pan sprayed with PAM or two 9 inch cake pans and bake for 60-65 min for oblong and 50-55 for cake pans. Frost with desired frosting or dust with powdered sugar. --------------------------------------------------------------------- From: Minna M Jordan <minnaj@JUNO.COM> Subject: Coffee Cake I want to send you all this delicious recipe of a coffee cake that my American husband absolutely loves. I converted the measurements from the metric system that I use, so the amounts aren't really exact but it doesn't really matter, as long as they are 'almost' exact. Lots of butter and sugar but so yummy and simple to make! 200 grams of butter, room temp. (roughly 13 tbs., so it's little less than 2 of those 4 oz. sticks) 1 1/4 cups of sugar 3 eggs 1 cup potato starch ( I use Manischewitz's potato starch) 1 tbs baking powder 3 tbs vanilla extract 3 tbs cognac 1. Mix butter and sugar in a bowl until smooth and soft. Add eggs, one by one, mixer in a slow speed. 2. Mix potato starch and baking powder. Sift potato starch into butter-sugar-egg mixture. Blend well so that there are no clumps of potato starch left. 3. Add vanilla extract. Mix in slow speed. 4. Add cognac. Mix in slow speed. Pour mixture into a baking pan that has been buttered and powdered with, say, rice flour (or whatever you may have!) Bake in the oven at 400 F for about 35-40 mins or until done. The cake is done when you take toothpick, stick it into the cake and the toothpick comes out 'clean'. --------------------------------------------------------------------- From: Ann Solow <speecher@erols.com> Subject: BROWNIES Several hours after the brownies came out of the often, they firmed up--even in the middle of a thunder storm here in NY. So, cornstarch may work yet, but the pan should be lined in wax paper or parchment paper for easy removal. Here is my recipe: Preheat oven to 350 Cream together 2 sticks butter with 2 cups sugar until light. Add 4 eggs, one at a time, beating until light. Add 1 teas vanilla, 2 teas almond extract (gf, of course). Beat in 2 tablespoons finelly ground goffee ( or instant) and 1/4 teas cloves. In another bowl coming 1 cup flour (your choice), 1 teas baking soda and a pinch of salt. Add to egg mixture. Blend but do not overbeat, or it will become tough. Add 1 small pkg chocolate chips (or more if you like) and 1 cup chopped nuts. Pour into 2 8" cake pans that have been buttered and covered with wax or parchment paper. Bake about 35 minutes or until test done. Cool in pan 10 minutes. Remove from pan and let cool completely before cutting into squares. (Note: It took longer to bake with the cornstarch than usual) Note the coffee grinds and cloves. That is an old baker's trick--it makes the chocolate seem richer and adds more flavor. --------------------------------------------------------------------- From: Cassie Trunfio <TrunfioR@AOL.COM> Subject: Peanut butter cookies The best peanut butter cookies in the world 1 cup peanut butter 1 cup sugar 1 egg mix together and bake @350 maybe about 8-10 min. or until done. ---------------------------------------------------------------------
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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

Subject: None
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Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

From: Ian Wahl <iwahl@WWA.COM> Subject: GF Teriaki Sauce (Makes 1 cup) 1/2 cup granulated sugar 1/4 cup Eden Organic Tamari soy sauce Traditionally Brewed (ingredients are water, organic soybeans, sea salt) 1/2 cup filtered water 1 tablespoon Eden Brown Rice Vinegar 2 tablespoons Eden Sesame Oil Mix all ingredients together until sugar is dissolved. This sauce is fantastic when used to marinate skirt steak and then cook on the grill! My husband can't tell the difference between this and our old sauce! --------------------------------------------------------------------- From: Sherri T Miller <forbear@JUNO.COM> Subject: Summary Brown rice flour Recently I posted the question: "Can brown rice flour be substituted for white rice flour in recipes? I prefer to use whole grains where possible." I received over 20 replies. Twelve of those said that they used brown rice flour successfully. Four said that they use a brown rice/white rice combination. One person said that you must increase the xanthum gum when using brown rice flour. Two people said they prefer white rice flour. The rest asked to know what I found out. I have made several recipes substituting brown rice for white rice in the Bette Hagman's GF mix, and everyone enjoyed them. (I did not increase the zanthum gum.) I really think this is a matter of individual taste. Several people commented that brown rice flour needs to be kept in the freezer. Comments I received follow: BROWN RICE ONLY (12) I use brown rice flour often. It produces a heavier end product than does white rice flour, but for a lot of things, that is ok for me. I just posted a nice corn bread that I made using brown rice flour. You sound like a new gf baker. The best thing to do is to buy the different gf flours and experiment. Come up with things that you like - everyone has different tastes. I think of gf baking as an art - creating different things is fun. Absolutely! Yes it can be subsituted, I only use brown rice flour because I like the taste and texture so much better than the white rice flour. Yes, in most recipes I have found that brown rice flour works fine, although it should be stored cold, frozen if you're not going to use it up within a month or 2. Here's an excerpt from a summary I posted a few months ago when I asked a similar question: ** 8) Improving the Nutrition of GF baked goods: - use jowar (sorghum) and brown rice flours - Use bean flours. One person said she started adding bean flour to her pie crust and it now tastes more like wheat pastry - Read 3rd BH book for suggestions - Swap brown rice flour into BH blend (but store it cold) - add 1/4 C rice bran into almost any recipe rice polishings add nutrition and help hold moisture I always use brown rice flour. The texture is a little different but one can feel virtuous because of the healthy diet! I have had no problems substituting brown for white. I, too, prefer the brown. It is tastier and contains more nutrients. I do it all the time. Having said that, I've only been baking GF about four months and not everything turns out. I use brown rice flour in Bette Hagman's crumpet recipe (and use the dough for pizza) and it's always fine. I prefer whole grains, too. I do it all the time. I almost always use brown rice flour that I grind myself. I = have never had a problem with a recipe. In fact my daughter was trying = to figure out why my rolls and english muffins freeze better than hers = and we decided it was the brown rice flour. ( I thought that was what = she was using, but she thought I was just trying to get her healthy! = (right)) I think the brown rice flour products are more moist and have a = lot more flavor besides being more nutritious. I have had a lot of success using Brown Rice Flour as a substitute for White Rice Flour. The only thing is that Brown Rice Flour has a higher fat content and therefore has a shorter shelf life. What you wan to do is keep it in a tupperware container in the fridge or freezer to ensure that it does not go rancid. Depending on the recipe, I may replace all or a portion of the called for White Rice Flour with Brown Rice Flour ... except in cooking things like cakes or cookies. I use it also with great success in muffins. I make a Healthy Nut and Fruit Muffin that is a wonderful breakfast muffin ... and I think the Brown Rice Flour adds to the fibre content. I reserve the white rice flour for things like a GF flour mix (which I also put brown rice flour in), dusting pans, deserts, etc. Brown rice flour is very good in savory dishes and breads. Have not tried it in cookies etc. However do remember to store it in fridge as it goes rancid otherwise. Yes, yes, yes, brown rice flour can be used in place of white rice flour. My celiac child is now 19-1/2 years old, and I have never bought white rice flour; when Energy Foods mistakenly sent white instead of brown rice flour in one order (they were not used to selling brown rice flour in such large quantities) the entire family was disappointed in the flavor and texture of baked items made with the white rice flour. We have also always used potato flour instead of potato starch for nutritional reasons, and I frequently boost nutritional value by replacing some of the brown rice flour with rice polish, which is what is removed from brown rice to make white rice. Our standard cookie baking flour mix is 3 parts brown rice flour to 1 part potato flour; the result is so yummy I'll probably never use wheat flour in cookies (or much else for that matter) again. We also use brown rice pasta rather than white rice pasta; we've never tried the white rice pasta but know that the brown rice pasta is delicious. -------------------------- BROWN RICE AND WHITE RICE MIX (4) I use brown rice flour all the time. However it end result is rather heavy when you use it entirely for a recipe. So I have experimented and use 1 1/2 cups of br rice flour when I have a recipe that calls for 3 cups when making bread, other flours I use in conjunction are white rice flour - for lighter bread or muffic or cake, sorgham 1/2 to 3/4 cup, potato starch and tapioca starch. You can also use chick pea flour as another part. Mix and match until you find something you like. I usually use mostly brown rice and br rice flour when I can depending on the recipe. I use brown rice flour only for pancakes and blond brownies. Hope this helps. When ever I have a recipe for rice flour I use 1/2 white and 1/2 brown. I can't see why all brown wouldn't work. You will find that brown rice flour will give your baked goods a more grainy texture, and they will seem heavier, much like whole wheat flour does. I use half white and half brown sometimes, but usually all white in cakes, etc. For bread and pizza crusts etc. try using a combination. Hope this helps. Yes but it may be a bit drier, just like whole wheat versus refined wheat flour. I find that it is best to mix flours -- for example, B. Hagman's Rapid Rise French Bread (in "More from the Gluten Free Gourmet") calls for 2 c. white rice flour and 1 c. tapioca. In that I substitute 2 c. brown rice for the white rice and the tapioca prevents it from being too crumbly. -------------------------- INCREASE XANTHUM GUM You can use brown rice flour, but my daughters three years of science projects show that you must alter the amount of xanthan gum or other additive (guar gum, pectin or methylcellulose) to 3 or 4 times as much as much as white rice flour. Sorghum flour is another possibility. It may use even less xanthan , etc. -------------------------- PREFER WHITE RICE FLOUR When I substituted brown rice for white rice in my favorite muffins, they were a little drier and more crumbly. I have not tried substituting it anywhere else. Brown rice flour would be more nutritious but it is has more fat and Calories. Sherri, I have discovered that brown rice flour has a more distinctive = and somewhat "yucky" (excuse the technical term-ha!) taste. The white = rice flour has a sweeter and more palatable flavor/taste. Just one = person's opinion but I thought I'd pass it on. --------------------------------------------------------------------- From: Mary Brown <mary@REALMOVIES.COM> Subject: Roux Rebecca Richardson's query about making a roux prompts me to forward at least a partial summary of the many, many replies I received some weeks ago in response to a similar question. The most interesting possibility was this one: A member in our group discovered a unique way to make a roux. He toast/browns sweet rice flour in a DRY pan, then adds pan dripping or butter, & liquid ingredients. It has a wonderful taste & a really nice consistency & will actually get thicker as more water evaporates. I have used toasted sweet rice flour to add to recipes where it calls for "sprinkle 2 Tbs. flour over meat" during the cooking process. I may add a but more, but it will stay think during cooking & it does have a wonderful cooked taste that is lacking most of the time. Hope this helps. The above is thanks to Bev in Milwaukee Furthermore..a number of people reorted good success with sweet rice flour. Some said you have to tinker with the amount, using maybe half the amount you would use were it wheat flour. A third respondant said: I've had really good luck thickening stews and gravies with rice flour. I've made roux from white rice flour. The flour browns easily, has a pleasant taste and thickens the gravy very well. I do apologize for having been so laggard in my summarizing duties---the press of work, a month out of town etc. etc. But perhaps this is timely for some. --------------------------------------------------------------------- From: Pixilated@WORLDNET.ATT.NET Subject: Grilling Marinades for summer cooking Hi Friends, I have received some very good recipes for summer vegetarian grilling and I noticed that they all are GF. Also, the recipes are for the most part non/or very low fat! One is from "Light & Easy Diabetes Cuisine," and for those whose tastes prefer meat ... you might find the recipes good as is for a side dish, or you might consider using them on fish or chicken. Hope you like them, Lynda Swink P.S. As always, the recipes assume you will be using "known to be GF products." +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Thai Flavors Marinade Recipe By : The Healing Foods Cookbook (Rodale, 1991) Serving Size : 4 Preparation Time :0:00 Categories : Sauces And Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup minced fresh parsley 1/4 cup lime juice 1/4 cup lemon juice 2 teaspoons reduced-sodium soy sauce 1 teaspoon red pepper flakes 1/2 teaspoon peeled grated gingerroot 3 cloves garlic -- minced Combine all the ingredients in a shallow glass dish. Add a pound of vegetables. Marinate for at least 30 minutes, stirring occasionally. Broil or grill until done, basting occasionally with the leftover marinade. Serves 4. As reprinted in Nutrition Action Healthletter, June, 1998. PER SERVING: Calories 15, Total Fat 0 g, Fiber 0g, Sodium 90 mg, Sat. Fat 0g, Cho 0mg, Carb 4g ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Indian Yogurt Marinade Recipe By : Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups non-fat yogurt 1 1/2 tablespoons minced fresh ginger 4 cloves garlic -- minced (4 tsp.) 2 jalapeno chilies or other hot chilies -- seeded and minced 1 1/4 cups fresh lemon juice 2 bay leaves 2 teaspoons paprika 5 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground cardamom 3/4 teaspoon salt Drain the yogurt in a cheesecloth-lined colander for two hours. Place the ginger, garlic, and chilies in a bowl and whisk in the yogurt, lemon juice, bay leaves, and spices. Add the salt. Add a pound of vegetables. Marinate for at least two hours, stirring occasionally. Discard the bay leaves before cooking. Broil or grill until done, basting occasionally with the leftover marinade. Serves 6. Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking ($18.95, 1992, Viking, New York) by the folks at Nutrition Action Healthletter, June, 1998. PER SERVING: Calories 60, Total Fat 1g (6% of calories), Fiber 1 g, Sodium 360 mg, Sat. Fat 0 g, Cholesterol: 2 mg, Carbohydrate: 10 g ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Ginger-Soy Marinade Recipe By : Light & Easy Diabetes Cuisine (HP, 1990) Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup apple cider vinegar 2 tablespoons reduced-sodium soy sauce 2 green onions -- chopped 1 tablespoon grated gingerroot 1/4 cup frozen orange juice concentrate 2 tablespoons fresh lemon juice Mix all the ingredients together in a small bowl. Add a pound of vegetables. Marinate for at least six hours, stirring occasionally. Broil or grill until done, basting occasionally with the leftover marinade. Serves 6. As reprinted in Nutrition Action Healthletter, June, 1998. PER SERVING Calories 30, Total Fat 0 grams (0% of calories), Fiber 0 g, Sodium 170 mg, Sat. Fat 0 g, Cholesterol 0 mg, Carbohydrate 7 g. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Cuban Lime Marinade Recipe By : Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking Serving Size : 1 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cloves garlic -- minced (2 Tbs.) 3/4 teaspoon salt 2 teaspoons ground cumin 1 tablespoon chopped fresh oregano (or 1 tsp. dried) 1/2 teaspoon ground black pepper 1/2 cup fresh lime juice Place the garlic in a mortar and pestle with the salt and mash to a smooth paste (or mash in a shallow bowl with a fork). Work in the cumin, oregano, pepper, and lime juice. Add a pound of vegetables. Marinate for at least six hours, stirring occasionally. Broil or grill until done, basting occasionally with the leftover marinade. Serves 5. Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking ($18.95, 1992, Viking, New York) by the folks at Nutrition Action Healthletter, June, 1998. PER SERVING Calories 15, Total Fat 0 g(0% of calories), Fiber 0 g, Sodium 350 mg, Sat. Fat 0 g, Cholesterol 0 mg, Carbohydrate 4 g. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Korean Sesame Marinade Recipe By : Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking Serving Size : 6 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup toasted sesame seeds 3 cloves garlic -- minced (1 Tbs.) 1 tablespoon minced fresh ginger 3 scallions -- minced 1/4 cup reduced-sodium soy sauce 3 tablespoons honey 1 1/2 tablespoons sesame oil 1 teaspoon hot red pepper flakes 1/2 teaspoon freshly ground black pepper Lightly toast the sesame seeds in a dry skillet over medium heat. Combine with the remaining ingredients in a shallow bowl. Add a pound of veggies. Marinate for at least 30 minutes, stirring occasionally. Broil or grill until done, basting occasionally with the leftover marinade. Serves 6. Adapted from Steven Raichlen's High-Flavor Low-Fat Cooking ($18.95, 1992, Viking, New York) by the folks at Nutrition Action Healthletter, June, 1998. PER SERVING Calories:110, Total Fat 6 g (48% of calories), Fiber 1 g, Sodium 340 mg, Sat. Fat 1 g, Cholesterol: 0 mg, Carbohydrate 1.3 grams --------------------------------------------------------------------- From: Ann <speecher@erols.com> Subject: ricotta 7 1/2 cups fresh whole milk 1/2 cup heavy cream 1 cup plain yogurt Line a mesh sieve with several layers of cheesecloth. Place in large, high bowl. combine milk, cream & yogurt in pot over high heat and bring to a boil. Reduce heat and simmer until milk begins to curdle, about 2 min. Our mixture into cheesecloth lined sieve and let drain until firm, about 1 hr. Then refrigerate I suspect that you could probably omit the cream, but may have to substitue dry milk powder to "beef it up" --------------------------------------------------------------------- From: John Poindexter <jpoindex@mail.win.org> Subject:/A> GF All Purpose Flour response 4 cups Brown Rice Flour 1 1/2 cups Sweet Rice Flour 1 cup Tapioca Starch Flour 1 cup Rice Polish 1 tablespoon Guar Gum Whisk all ingredients together. TIP: Make large batches and store in plastic zip lock bags in freezer. --------------------------------------------------------------------- From: Beth Hill <bethhill@IMT.NET> Subject: Jerky Marinate top quality beef roast in 2T water/pound of meat and 1 t salt/pound of meat. Flavoring I used: 2T ginger root, 1 T grated orange peel for terriyaki flavor. And: pizza seasoning, fresh ground pepper for Italian seasoning. The meat was first sliced with the grain. Marinated for an hour, then dried in a food dehydrator. Stored in refrigerator or freezer until used. --------------------------------------------------------------------- From: Beth Hill <bethhill@IMT.NET> Subject: Homemade rice granola (adapted from "Light Granola" , More From the Gluten Free Gourmet, Bette Hagman) 6 c. GF crispy rice cereal 1 c peanuts 1 c cashews 1/2 t salt (if nuts are unsalted) 1/4 c honey 1/4 c olive oil 1 c raisins 1 c (or more) dired fruits (I used apricot, dates) Preheat oven to 225 degrees F. Mix cereal, nuts and salt in large roasting pan. In a small saucepan, combine the honey and oil. Heat to boiling, drizzle over cereal. Stir well. Bake for 2 hours, stirring every 30 minutes. Add the raisins and fruit, allow to cool down in the oven. --------------------------------------------------------------------- From: Beth Hill <bethhill@IMT.NET> Subject: Homemade Bean Flour Granola Adapted from 'Grain-Free Granola', The Allergy self-help Cookboo, Marjorie Hunt Jones. 1 1/2 c bean flour (chose this for the protein value it adds) 1 c chopped raw cashews 1/2 c potato starch 1/2 c raw peanuts 1 1/2 t cinnamon 3/4 c mashed banana or pureed fruit (I used banana and peach) 1/4 c olive oil 1/4 c real maple syrup (or honey) 1 T lemon juice (or 1/4 t vitamin C crystals, added to dry ingredients) 1 1/2 t GF vanilla (I didn't use, haven't made mine yet) 2/3 c raisins 1 c chopped dried fruit (I used apricot, date, cherry) Mix the flour, nuts, potato starch, and cinnamon in a large bowl. Mix the banana or fruit puree, oil, syrup, lemon juice and vanilla in a small bowl. If honey is thick, heat to liquefy. Pour the liquid over the dry. Stir well to coat. If it seems dry, add water a T at a time. (I had to add about 2 T.) Spread mixture in large roasting pan, lightly oiled. Bake at 300 degrees F for 45 to 60 minutes, stirring every 15 minutes. Remove from oven, then stir in dried fruits. --------------------------------------------------------------------- From: Ann <speecher@erols.com> Subject: Cake Flour "Cake flour, by the way, is made from a special part of the wheat grain near the germ: it is mostly starch with very little gluten. YOU CAN SUBSTITUTE CORNSTARCH (CORN FLOUR IN ENGLAND...)FOR CAKE FLOUR IN ANY RECIPE THAT CALLS FOR CAKE FLOUR". --------------------------------------------------------------------- From: Bobbie Proctor <bproctor@MAIL.PRESS.JHU.EDU> Subject: Rice Wrappers 1 Take out a sheet, wash it off. (or I place it on a shallow plate filled with warm water) for a minute or less, place it on a damp dishtowel, fill with whatever you like (leftovers are great), roll or fold up. I make a plate of them, microwave and then eat. They dry out, so if you're making a lot, you can cover them with another damp cloth. You can also deep fry, which I've never done, but they are delicious in the restaurant. Ellen Switkes 2 I made spinich and Ricotta rolls with mine using the Rice Paper in place of Filo pastry. To get the paper to roll I had to spray it with water, layer it, pray again and wait for it to soften. I don't know if this is the correct approach but it worked fine and the my daughter really likes the rolls which she takes for lunch. Ruth Wainwright --------------------------------------------------------------------- From: Ann <speecher@erols.com> Subject: SUMMARY GF FLOURS MIXTURES FOR BAKING The feedback fell into three categories. 1. Three people said to use mixes. I'm not interested, mainly because in a mix you are paying presmium price for basically flour and baking powder. Since my father was in the bakery business, I am afraid he will arise from the grave and bop me on the head with a cooling tray. 2. The second group used Hagman's formula and were happy with it. 3. The third and largest group as you can see below, made subsitutions in the formula or changed it completely A number of them mentioned SWWT RICE FLOUR (ALSO CALLED GLUTONUS RICE) available at Asian markets. ------------------- RESPONSES (IN NO PARTICULAR ORDER) 1. Three parts sweet rice flour and 1 part white rice flour works well for cookies. 2. I use (Hagman's) mix traight across to substitue and find 3 tsp of Xanthum gum will bind bread, 2 teas will bind a big cookie batch and 1/2 ti 1 teas wukk bind cakes and quick breads. I aksi fnd that for delicate bakes goods like cakes and even cookies, I really prefer to us the Asian Sweet Rice flour substitited straogjt acrpss, It resembles the delicate texture better than Bette's mixture. 3.For gf cakes, we use normal recipes, put GF flour in place of normal flour, then double up on the eggs NB: this person suggests weighting ingredients rather than using cups. 4. Add applesauce or extra eggs to Hagman's. 5. Try Hagman's recipes...and don't use potato flour which I personally think is just too heavy and strong. 6. There is a gf baking mix I use... 2 cups white rice flour 2/3 cup potato starch flour 1/3 cup tapioca flour 7. GF flour mix-- 4 cups brown rice flour 1 1/2 cups sweet rice flour 1 cup tapioca starch flour 1 cup rice polish 1 tablespoon guar gum or xanthum grum. I tried it and, yes, it can be substituted and the results are wonderful! The only substitution I make is I add 1-2 tsp of unflavored gelatin (like Knox) and1/4 teas. ascorbic acid to make the baked goods hold together. 9. Lately I've been using 4 parts oriental white rice, w/ 1 part each potato starch & potato flour... no santhum gum...really don't like the slime factor. 10. Go back to old recipes, substiture gf flour and add a little soy flour or soy protein. 11. cookie flour mixture-- 2 cups sweet rice flour 2 cups rice four 1/2 tapicoa flour 12. ..subsitute sweet rice flour in place of white rice, you end up with a product that is not gritty. 13. I use 2 parts bronw rice flour, 2 parts corn meal, 1 part each tapicoa starch & rice bran and add 1/4 teas xanthum gum per cup of flour. 14. Try subsituting 1/2 rice flour and 1/2 soy flour (whole fat works best)..add extra eggs. 15. I find that ..for delicate baked goods..I really prefer to use the Asian Sweet Rice substituted straightr across. 16. One of the greatest tips I got was to add toasted almonds. I'll add 1/4 to 1/2 cup to a batch of banana bread and it really makes a difference. ..Reduce Haman's recipe by 1/4 cup and add 1/4 cup soy flour...use brown sugar instead of white. 17. The ideal mixture of flours is 1 measure corn flour for 4 measures of rice flour. 18. You need to find copies of Marion N Wood's Cookbooks--GOURMET FOODS ON A WEHAT FREE DIET, and DECLICIOUS AND EASY RICE FLOUR RECIPES. Best of luck,after Marion Wood, I just can't relate to B. Hagman. 19. Use Hagman's gf mixture....for every half cup of gf mixture, add 1/2 cup of light bean misture and about 1/2 to 1 teas xanthum gum. 20. From the food network re: chestnut flour in baking: Chestnut flour is used primarily in Italian and Hungarian cake and party making...I would not recommend you sugbstitute it measure for measrue (for wheat flour). However, you can begin to experiment by trying half chestnut and half wheat (read gf flour) and seeing how happy you are with the results. --------------------------------------------------------------------- From: Karen Rose <Karenrose1@AOL.COM> Subject: Brown Gravy 1. All I do for gravy is to use the pan drippings and rice flour. If there are no pan drippings then I use a GF spread like Bovril, add some rice flour and water and bring it to boil in the pan, stirring all the time. 2. Herb Ox boullion is gluten free as their caramel flavor is from browned sugar and the beef flavor could be used as a base for brown gravy. It can be thickened with either tapioca starch or corn starch or sweet rice. 3. Allegedly, French's Au Jus gravy is gf. I confirmed this with the mfg but it took three weeks and I'm not sure that they really understood the question! I was told that it contained no wheat, oats, rye, or barley (or by-products). I hope someone else can confirm this! It took about 20 phone calls and about 4 hours of busy signals! I asked a similar question re gravy about a year ago. Most responses were using meat drippings an gf flours. I haven't had too much success with things that weren't from drippings (using boullion cubes or the like). 4. I'm using this brown gravy for chicken this Rosh HAshanah: Organic Gourmet Instant Soup n' Stock Vegetable concentrate (got it from GF pantry). Garlic, cilantro, other seasonings to taste. Finely shredded fresh onion. Thicken with Arrowroot. Yummy! Also freezez well. 5. Have you ever heard of a product called Veloutine. It comes in a brown mixture for thickening gravies and also a white mixture which I used for thickening white sauces or soups. It is made by Best Foods Canada Inc, Box 500, Etobicoke, Ontario, M9C 4V5. The ingredients in the brown Veloutine are potatoe starch, Lactose, Maltodextrin, Rice Flour, Caramel, monoglyceride. The white Veloutine contains potatoe starch, lactose, maltodextrin, rice flour, sodium phosphate, hydrogenated sunflower oil, sodium casenate, monoglyceride, sodium citrate. I have used both these products for over five years and never had a problem. They sure make beautiful sauces. Hope you can find these products. 6. I have had reasonable success substituting sweet white rice flour in my old gravy recipe. equal # of TBSPs fat from meat and flour cook as roux for about 2 min, (stirring over low heat) add broth (Trader Joe's chicken is great!) a little at a time, stirring to blend when the broth is in, which is when the gravy is a little thinner than you will want, stop stirring and let it simmer a few minutes add salt, pepper, and now I use a few drops of San-J tamari. If I'm really inspired, I'll add a tiny bit of lemon zest. It goes well with the tamari to give the gravy a little bite to counteract the fat. I still miss the old gravy, but this is popular even among the non-celiacs in the family. 7. Brown Gravy (my non-GF husband says the best he ever tasted) is very simple. In skillet, melt butter (not margarine), add equal amount of rice flour and mix. Add water slowly and mix with whisk. Add LaChoy or Chung King Soy Sauce to the color you want to attain and a dollop of red wine, I always use Burgundy for a robust and smooth taste. Salt and pepper if you wish to taste. If you choose not to use the Soy Sauce, a substitute would be Worchestershire. VARIATION FOR BECHAMEL (White Sauce) Butter Rice Flour Chicken Stock Milk Can also add shredded cheese in small portions. 8. Just get some gf beef broth and thicken it with cornstarch. Or, of course, take the drippings from your beef add some water and some spices and thicken that. 9. I always make my gravies from fat drippings from meat. The darker you cook the meat, the browner the gravy. How do you feel about black? (LOL) You can remove most of the fat from the roaster, then add a mix of GF flours (I usually use potato starch or sweet rice flour) and cold water, stir with the fat, then add water (from the potatoes, if possible. Then you also get the nutrients from the potatoes) Salt and pepper to taste. If it's lumpy, strain it. You need to stir around the edges of the pan to get all the "brown" into the gravy. 10. I still make brown gravy from drippings and rice flour or cornstarch. Just mix the cornstarch or rice flour with water BEFORE adding it to the boiling drippings (Add a little more water to the drippings too) and then add it slowly, stirring constantly to avoid lumps. Or use beef or chicken boullion in place of drippings (hard to find beef gf boullion though!) 11. I just use brown rice flour in place of wheat flour in whatever gravy recipe I am making. My standard gravy recipe is: Get the pan juices just to boiling, then put the flour in a jar with some water and shake til the flour is dissolved (this helps prevent lumps). Pour the water/flour into the pan juices, whisking to prevent lumping. Whisk til the flour is incorporated. Let it lightly boil until it's nice and thick. Add more flour in water to thicken, or more water to thin. (You'll play with this til you get the idea for how much to use each time.) Salt and pepper to taste, and serve! 12. No, but I can give you a recipe for a good, quick, always on hand gravy. When you get your chicken, turkey etc, save the bilet pkg and bones, skin etc. Freeze. When you get enough, throw in a pot of water with an onion, a carrot and cook to death until everything falls off the bones. Remove debris and put in frig overnight to chill. Skin off fat. return to pot and cook down to 1/2 volume. At this pt add herbs--sage, rosemary, thyme are good choice, salt & pepper, but easy on the salt because you are cookint it down. Chill again. Put one cup measures in plastic bags and freeze. You will have enough basic gravy to last for moneth. When needed, thaw, bring to a boil, add 1 tablespoon cornstarch or arrowroot dissolved in cold water, stir until thickened. If you want a dark brown gravey, saute veggies and onions in skillet until lightly browned and soft. Do this over low heat so that it browns, not burns. This is something you can do with min. watching and you get really good results. An alternative is to get a good, organic chicken broth from a health food store, put some veggies in it as above, reduce by one half and proceed as above. 13. You can use sweet rice flour in oil drippings (like from pork chops or bacon) and add milk if it is a milk gravy you're looking for - make it exactly like you would with wheat flour. For a less fattening brown gravy save the au jus from roast beef, steak, ham, etc., add enough other liquid (i.e., water or broth) to meet your needs then: 1. heat to simmering; 2. mix with a little cold water to dissolve in a small, separate bowl one tablespoon of cornstarch for each cup of liquid; 3. remove hot liquid from heat; 4. gradually add cornstarch mixture to hot liquid, stirring the entire time; 5. return liquid to heat and continue to stir and simmer until thick. You can add more cornstarch for a thicker gravy. 14. When I make something like fried chicken, I always dredge the meat in potato flour. Then I make gravy with more potato flour. It takes more grease than with wheat flour, but makes it very wonderful and creamy. To make true brown gravy (no cream), my mother actually makes burned sugar (sugar with a little bit of water, cooked over medium heat, stirring occasionally, till a very dark brown) and she uses this as a gravy browning and flavoring igredient. I couldn't believe it - it tasted wonderful made with the broth from a roast and some corn starch. 15. We use the regular recipe, substituting potato starch for Wondra, using about half as much. 16. What I always use is corn starch to thicken gravies and use the pan drippings as a starter, and add water until the desired amount of gravy is achieved. put some cornstarch in a mixing bowl and add a small amount of water to it so it is a thick liquid. Add to boiling stock and cook until thickened 17. Watkins makes a dry brown soup/gravy base mix. It works great. Their Chicken soup/gravy base is also very good. They are both GF. Another thing I have done is add GF flour mix to Lipton's Beefy Onion Soup Mix to make a brown gravy. 18. To make a brown gravy I use some gf beek stock powder (or cube) and some gf oyster sauce mixed with a mixture of corn and potato starch and water. of course the best gravy has some meat juices from whatever roasted meat that I have cooked. 19. Have you tried to use "HEALTH VALLEY BEEF FLAVORED BROTH OR CHICKEN FLAVORED BROTH"? They are definately GF and tasty. To make a gravy, add 1 tablespoon of cornstarch to a few ounces of cold milk to dissolve the cornstarch (w/o lumps!) then add to the broth. Heat to boiling while stirring constanctly. When comes to a boil, continue stirring and let boil for 1 minute! This hopefully helps you and you can vary this to however you would like. Health Valley Beef Broth is sold in our supermarket (ShopRite). They have an 800 number so you can contact them. They are sending me a packet on their GF products. After we receive same we will be sharing with the list. 20. I just used pan drippings and corn starch to make gravy gluten free. I am sure you could do the same with broth to make brown gravy. 21. De Roma has a Brown Gravy Soup Base. Syvie gratiously e-mailed me their catalog (15 pages) ---------------------------------------------------------------------
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