Celiac Recipes from July - September 1998
Copyright by Michael Jones, Bill Elkus, Jim Lyles,
and Lisa Lewis 1998 - All rights reserved worldwide.
These recipes were posted to the Celiac List during 1998. Ingredients can
change or local adaptions may not be available in other areas, so caution is
recommended in the use of any ingredient. These recipes have not been
indepently tested for accuracy.
Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~
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
Crumpets
SOFT WHITE 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
BROCCOLI STIR-FRY WITH SOBA
SOBA NOODLE SUPREME
Asian Noodle Salad with Chilies and Peanu
Soba In Chicken Broth
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
Thai Flavors Marinade
Indian Yogurt Marinade
Ginger-Soy Marinade
Cuban Lime Marinade
Korean Sesame Marinade
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
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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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.
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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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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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)
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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.
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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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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.)
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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.
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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.
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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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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!
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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.
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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.
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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.
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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).
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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.
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
Subject: None
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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or removing a few paragraphs.
This fact sheet has been designed to be a general information resource.
However, it is not intended for use in diagnosis, treatment, or any
other medical application. Questions should be directed to your
personal physician. This information is not warranted and no liability
is assumed by the author or any group for the recommendations,
information, dietary suggestions, menus, and recipes promulgated. Based
upon accepted practices in supplying the source documents, this fact
sheet is accurate and complete. Products mentioned or omitted do not
constitute endorsement.