Celiac Recipes from 1998

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1998 - All rights reserved worldwide.
Disclaimer
These recipes were posted to the Celiac List during 1998. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.

 

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

Chi Chi's corn cake recipe Eggroll Summary Mini Pizza Warm Artichoke Dip

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

POPTART crust (with green bean powder) Ebelskiver Summary for Homemade Sausage

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

SUMM bread machine vs by hand Muffin Baking Tips Cornbread Dressing Gluten Free Bread - Barbara Emch Getting GF Bread Out of Pans Easily Banana Blueberry Bread/Muffins SANDWICH BUNS/PIZZA SHELLS/CINNAMON ROLLS Rice Bran Muffin Recipe Very Shortbread Pecan/Corn Bread Hockey Pucks Summary Bought Bread- how do they do it? CRUMBLY BAKED GOODS

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

Orange-Squash Bisque Hearty Holiday Salad SUMM condensed cream soup replacement

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

Roast Breast of Turkey with Sweet Wehani Rice Stuffing Brine-cured turkey breast with turkey bacon, roasted pears and roast-pear gravy

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

SUMM PASTA MACHINES Home made pasta summary Pasta recipes Tortillas Rice Bread Stuffing SWEET POTATOE PIE/QUICHE Turkey Stuffing Thanksgiving summary Stuffing Gourmet Rice Dressing Apricot Orange Wild Rice Stuffing Jeweled Rice Sweet and Sour Brussels Sprouts and Baby Carrots Crab Cake Recipe Festive Cranbery Conserve Farmhouse Style Potato Carrot Medley Cornbread Dressing Green Tomatoes Pizza

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

Cake mixes -- summary Cake Recipes BEST AND EASIEST BANANA CAKE
Lemon Angel Pie PUMKINS PIE CRUSTS (2) Sugar Cookies Sweet Potato Pudding Crust for Cheesecake Graham Cracker Crust Chocolate Truffles Chocolate Pate with Curacao Sauce Curacao Sauce Rich Pie Crust FRUITCAKE Pineapple Cake CORNSTARCH BUTTER COOKIES Mini-Coconut Cupcakes Sponge Cakes with Rum Tender Vinegar Pastry pie crust Easy Uncooked Fruit Cake Chocolate Drop Cookies Kolache Chocolate Cheesecake Bars Chocolate Covered Pecans Creamy Mints Almond Macaroons Ding Bats Coconut Crescents Canned Peach Pie Edible Tempera Paint Strauss Waltz Butter Cake Holiday Pistachio Sugar Cutout Cookies Vanilla Cream Vanilla Butter APPLE JACK COOKIES Chocolate Mousse Cake SUMM tips on subbing cornstarch for cake flour White Cake Recipe Lebkuchen (German ginger cookies) Russian Tea Cakes Chocolate-Orange Cups Popcorn recipes Pecan-Honey Popcorn Barbecued Popcorn Chocolate Cherry Pudding Cake with Cream Cheese Filling Coffee Cake Recipe[s] Shipman House Gluten-Free Coffee Cake
Tracey's Variation on the Shipman Coffee Cake

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

Spiced Tea - Summary

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Condensed milk summary Marshmallows SUMMARY - gravy Startling Solution to most Baking Problems:Mung Bean Flour! MILK POWDERS No more gritty baked goods! Condensed Milk and Cream Cheese Subst. Soy based lecithin granules

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

From: Doug and Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Chi Chi's corn cake recipe 1/2 c. butter or margarine, softened 1/3 c. masa harina (corn flour) 1/4 c. water 1 10 oz. pkg frozen corn, thawed 1/3 c. sugar 3 T. yellow cornmeal 2 T. whipping cream 1/4 t. baking powder 1/4 t. salt sliced chili peppers chopped fresh parsley 1. With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water. Place corn in the bowl of a food processor; pulse until chopped coarsely. Stir in masa mixture. 2. In a small bowl, stir together sugar, cornmeal, baking powder and salt. Stir into corn mixture. Spread in a greased 8-inch square baking pan. Cover with foil. Place in a larger pan; pour boiling water halfway up the side of the smaller pan. 3. Bake at 350 degrees for 50 minutes or until set. Remove smaller pan from water; cover. Let stand 15 minutes. Sprinkle with chilies and parsley, if desired. Serves 8. --------------------------------------------------------------------- From: MR&MRS Wentworth <artanbecky@QCONLINE.COM> Subject: Eggroll Summary 1. Find a gf and egg-free noodle recipe and roll out very thin, sprinkle with cornstarch and cut into desired shape. Fill with leftover meat and vegetables because all of the ingredients need to be cooked before filling. When you stir fry ingredients, do not add a lot of liquid and make a slurry of 1 tbsp. cornstarch and 2 tbsp. water. This makes a thick gravy that does not run. If you wish bake eggrolls instead of frying. If you are frying them, use a electric frying pan if you have it. Works better in deep fat fryer. toss the oil afterwards. Do not attempt to save it because it has gone to a high heat (around 375) at which it begins to break down and can be carcinogenic. 2. One person uses Red Rose Brand wrappers, she did not have a address of the company. 3. One person gets her wrappers at a local asian market. She stir fry anything she wants to put in the eggrolls, adds soy sauce, cooking sherry (just a tad) and sometimes hoisin or plum sauce, simmer until almost dry. then wrap in the wrappers and bake on a no-stick cookie sheet at 375 for 10 min. until the wrappers look crispy. spray lightly with olive oil to improve crisping. serve with homemade duck sauce, or more of the sauce that was in the veggies. 4. They following recipe was shared at the Iowa Fall informational meeting by Betty Bast. Sausage filling: 1 lb. pork sausage (Jimmy Dean, gf) 1 c. chopped onion 3 c. shredded cabbage 1 carrot chopped 1 can bean sprouts (cut up some) salt, pepper to taste garlic powder if desired soy sauce to taste( Eden's Wheat free Tamari soy sauce) 1 tbsp. Molasses 1 tbsp. Cornstarch dissolved in 1/2 c. water fry sausage and onion. Drain and put in bowl set aside. In skillet add cabbage, carrot. Stir fry until cabbage is almost done.May need to add water. Add bean sprouts and cook a few minutes. Season with salt, pepper, soy sauce and garlic powder. Mix the molasses, cornstarch and water. Add the meat. Cook to give the mixture a light glaze and help hold together for eggrolls. Cool completely. Wrappers 1 c. gf flour mix (1/2 c. rice flour, 1/4 c. cornstarch and 1/4 c. tapioca starch) 1 tsp. xanthan gum 1/2 tsp salt 2 eggs, beaten 1 c. water Mix till smooth, adding water gradually.. Use 9-inch no-stick frying pan. Grease pan. use scant 1/3 c. batter for each wrapper. After pouring into hot pan, lift off burner and swirl to cover bottom. Set it back on heat, and continue frying it. Don't try to brown it or make it crisp. Turn it over when one side is set up firmly. When done, slide onto plate to cool. If you make wrappers up ahead of time warm slightly before filling. Can be kept in refridgerator until ready to use. Make 8 or 9 wrappers. Fry in hot oil or bake in oven. --------------------------------------------------------------------- From: Patricia Onstott <p-onstott@TAMU.EDU> Subject: Mini Pizza In a skillet with oil, fry white corn tortillas (uncooked ones) on both sides til brown and crisp. Drain on paper. (Can blot with a paper towel to help remove some of the oil.) Then just top them with your favorite toppings. I use: GF pasta sauce (1 heaping teaspoon per pizza) Mozzarella cheese, shredded 4-5 very thin slices of pepperoni A little chopped green bell pepper A few slices of black olive Put 3-4 on a microwave safe plate and heat 1.5 to 2 minutes on high. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Warm Artichoke Dip 1 t. extra-virgin olive oil 1 med. onion, diced 3 cloves garlic, minced 2 15 oz. cans of artichokes, drained, rinsed and squeezed dry 8 oz. cream cheese (any kind) 1/3 c. parmesan cheese, freshly grated dash hot sauce 1/4 t. salt, or to taste 1/4 c. fresh basil, chopped dash paprika Heat oil in skillet. Add onions and garlic and saute over med. heat until soft (about 3 min.). Add artichoke hearts and cover. Reduce heat to low and cook 5 min. Transfer mix to a food processor. Add cream cheese and parmesan, and pulse ingredients together to combine. Add hot sauce, salt and basil. Pulse to combine ingredients. Serve warm, sprinkled lightly with paprika. Serve with GF crackers. ---------------------------------------------------------------------
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Joseph Zaccardi <zaccarja@frontiernet.net> Subject: POPTART crust (with green bean powder) (2 pie crusts) 1. Sift together: 1/4 tsp. salt 1+3/4 cup white rice flour 1/4 cup Green Bean Powder* 2. Add: 3/4 cup +2 Tbsp. butter 3. Cut butter into flour mixture with a pastry blender until well blended. 4. Add: 2 eggs 1tsp. red wine vinegar 5. Gradually add while mixing enough cold water to form a ball. 6. Flour(rice) a board or wax paper well. 7. Divide dough in half, form two balls Flour top of one ball and roll out dough. (keep dusting top with flour as you roll out). 8. For POPTARTS use rectangular cookie cutter approx. size of pop tart ( we have a gingerbread house roof cutter that's just the right size). Cut two pieces. 9. Apply 2 Tbsp. Solo pie filling to one piece. 10. Place 2nd piece on top and seal the edges. 11. Prick the top with a fork. 12. Bake at 350deg. on Cookie sheet for 15-20 minutes or until done. 13. When cool drizzle with 10x sugar and milk mixture and gluten free sprinkles. 14. Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! *Disclaimer and Apology: Spousal miscommunication revealed that mung bean may have nothing to do with this. What we actually use is a package found in an Asian market labeled GREEN BEAN POWDER. We may have jumped to a conclusion since one brand of bean thread vermicelli is labeled Green Mung Bean. This may or may not be the same thing. One of the spouses thinks its the same thing. The other spouse feels that thousands of list members are about to flame us to death. --------------------------------------------------------------------- From: Robert F. Eyerman <74415.503@COMPUSERVE.COM> Subject:Ebelskiver Dear Listmembers, Ebelskivers are little pancake type balls that you need a special frying pan with depressions in to make. Please do not ask me where to get the pans, as I have no idea. Several listmembers told me that they are scarce these days. I am printing only two of the recipes, for both space reasons and the reason that the others all contain regular flour. One listmember said she tried converting her old recipes and they didn't work with GF flour. I haven't tried these yet, but here goes: 1 cup plus 2 T. GF flour mix 1 T. sugar 1/2 tsp. salt 3/4 tsp. baking soda 1/4 tsp. baking powder 1/2 tsp. vanilla extract 3 eggs 1/2 quart buttermilk Mix dry ingredients. Beat egg yolks with little buttermilk then add rest of buttermilk and add to dry ingredients. Fold in stiffly beaten egg whites. *Don't expect them to stay in round shape balls. I also add just a little pinch of sugar to the dry ingredients as it just sweetens it a little. 3 egg yolks 2 T. sugar 1/2 Tsp. salt 2 cups flour* 1 tsp. baking powder 1 tsp. baking soda 2 cups buttermilk 3 egg whites Beat egg yolks till lemon colored. Add sugar and salt and beat again. Mix dry ingredients. Add to above mixture alternately with buttermilk. Beat egg whites till stiff and fold into above mixture. Fill well greased, hot ableskiver holes about 1/2 full of batter. When starting to bubble, turn with a toothpick. *I use a couple tablespoons sweet rice flour and a couple spoons fo potato starch, a little corn starch, and then add rice flour till I have 2 cups. (Actually, I don't measure the other ingredients, just the total number of cups. --------------------------------------------------------------------- From: Heather Cline <rdHMCnOKC@AOL.COM> Subject: Summary for Homemade Sausage SAUSAGE MIX 2 oz salt 5 oz pepper (black) 2 oz nutmeg 1 oz sage Use 1 ounce of Sausage Mix for each 3 pounds of ground pork. --------------------------------- Chicken Sausage 1/2 lb. ground chicken (or substitute ground turkey) 1/4 tsp. salt 1/4 tsp. white pepper 1/4 tsp. dried, crushed sage 1/8 tsp. crushed red pepper flakes 1 Tbsp. olive oil Combine chicken, salt, pepper, sage, and red pepper flakes in bowl. Mix gently. Cover and chill 1 hour for flavors to blend. Shape into 4 small patties. Heat oil in medium skillet. Add patties and cook on both sides until done, 2 or 3 min. per side. Serve immediately. --------------------------------- Fresh Pork Breakfast Sausage (Page 172) Removed because of copyright restrictions --------------------------------- 15 lbs pork butt - course ground (not fine ground like hamburger) 2 ounces salt (my dad used the cooking salt - "saltier" than regular table salt) 1 ounce course ground black pepper 1 ounce paprika powder 1 ounce red pepper (the hot pepper flakes) Mix all ingredients together. A little water may need to be added to help distribute the ingredients - not more then 4 ounces or so. Use your hands like youre kneading bread to ensure all ingredients are mixed and well distributed. My dad always mixed the ingredients at night, let it sit overnight, refrigerated, to allow the seasonings to permeate the mixture. Then, stuffed the casings in the morning. By the way, we use the salted casings. Just estimate the quantity that you'll need (I know it's hard to do the first time you're making it!) and let them soak a little while in water - they need to be soft and flexible. When you feel they're ready, open one end under running water and let the water flow through. Dad seemed to feel that this helped to further "clean out" the casings. Anyway, one thing it does is to let you know if there are any holes. If you find one, you can just cut that casing there and have a shorter length of sausage. I hope you have the stuffer attachment on your meat grinder! --------------------------------- We have made delicious homemade pork sausage patties using fresh ground pork, fresh garlic, black pepper, and ground sage. Refrigerate the mixture overnight to "age" before cooking. All ingredients are "to taste" (i.e., no measured amounts provided). --------------------------------- I use "ordinary" sausage recipes with GF bread and add an egg or two (depending on how much mix I make) as appropriate to stick it all together. --------------------------------- Italian Sausage: 5 lb coarse ground pork, 1 1/3 T salt, 1 1;3 T ground coriander, 1 t ground black pepper, 5 cloves pressed garlic, 2 T paprika, 1 c cold water. Combine all ingredients. Add 2 t. crushed red pepper for HOT sausage. Mix well, stuff into hog casings or make patties. I left as bulk sausage for use in sauce and pizza. Italian Sausage 2: 2 t salt, 1 t black pepper, 4 t fennel seeds, 4 t oregano, 1 t. garlic powder, 8 lb ground pork shoulder. Cut the pork into 1.5 inch cubes. Sprinkle meat with the seasonings and mix to distribute.Grind together. Shape into patties or stuff into hog casings. --------------------------------- Bratwurst: 1/5 lb lean pork butt, cubed, 1 lb veal cubed, 0.5 lb pork fat, cubed, 1/4 t ground allspice, 0.5 t dried marjoram, 1 t fresh ground white pepper, 1 t salt, or to taste. Grind the pork, veal and pork fat separately thought the fine blade of the grinder. Mix the meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into casings. Fills 3 feet. Refrigerate up to 2 days or freeze. --------------------------------- Kielbasa: 12-15 lbs lean pork butt, 5 lbs lean ground beef, 1 lb veal, 1 T garlic salt, 1 t black pepper, 1-2 T salt, l head garlic cloves, 1 quart water, paprika (sprinkle). Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other seasonings into ground meats. Knead together thoroughly. Knead in the water slowly until all is absorbed. Stuff into prepared casings. Prick casings liberally to let air escape before placing in oven to bake, 325 F for 1 hour. --------------------------------- Pork Sausage: 4 lb lean ground pork, 2 lb ground pork fat, 1 T salt, 2 t pepper, 2 t cayenne pepper, 2 large onions, chopped fine, 6 cloves garlic, minced. Sausage casings, scalded. Combine all ingredients, except casings, mix well. Fill sausage casings. Makes about 6 lb of sausage. (Note: T is tablespoons, t is teaspoons) --------------------------------- Other sources: "Great Sausage Recipes and Meat Curing" by Rytek Kutas "Joy of Cooking" (1964) "American Charcuterie" by Victoria Wise (pg. 75 on) "Home Sausage Making" by Charles G. Reavis (a Garden Way Publishing Classic) "Gluten -Free Cookery" by Perter Thomson "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly ALSO: You can order all kinds of sausage seasonings (GF) from Penzeys Spices and Seasonings in Wisconsin at telephone number: 414-679-7207 ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: Russ Paden <cbc@GOODNET.COM> Subject: SUMM bread machine vs by hand Here I have just listed highlights of the bread machine/by hand comments. If anyone wants a full text of all the comments, let me know and I can get that to you. While a few of the respondents were very enthusiastic about their bread machines saving them time and labor, the great majority of those who responded said they either couldn't get good results from bread machines (everything from gooey crusts to "nothing but bricks") or they preferred having more control than the machine allows, using either a food processor (with or without dough hook) to mix the dough, or just doing it the old-fashioned way, by hand. A couple use their bread machines just for the dough cycle, removing it after it is mixed and doing the rest manually. Here are some of the tips given for getting a good loaf: * I have a bread machine which I use only on the dough cycle. I find that by transferring the dough to 10 small (3"x5 and 1/2") bread pans and letting it rise again before baking it in the oven as opposed to making a large loaf in the bread machine, the bread tastes better, is lighter, rises better, etc. * My son will not eat bread from a bread machine! I make him GF buns with a Kitchen Aid mixer and muffin top pans. * Use small baking pans, rather than the large for baking the bread, as the gluten free dough works better in a smaller pan. * I've had much better results mixing my bread in my bread machine and then removing it, putting it in pans and letting it rise and bake in the oven. Try using 2 small pans rather than 1 large; it seems to make a difference as well. * I don't use a bread machine as I can bake 3 loaves of bread in the time a bread machine bakes one. I use my Kitchenaid mixer to make a double batch of Bette Hagmans French Bread Recipe and then put in in 3 loaf pans, or 4 pizza shells, or some buns. Works great. --------------------------------------------------------------------- From: Martha Newton <72250.1551@COMPUSERVE.COM> Subject: Muffin Baking Tips Thanks to all who shared their muffin baking tips. I had a problem of under-rising muffins when I tried to adapt a wheat recipe by cup-for-cup GF flour substitution. I got and tried several suggestions: extra leavening, extra moisture, extra gum, different oven temperatures, and even a different flour mixture. I baked a lot of muffins! Although the results were always tasty, the muffins were still runts. The best results happened when I simply baked my original recipe at a high (450) temperature. Several people wrote me that in their experience GF baked goods rise less than gluten ones for the same amount of batter. They compensate for this by using more batter per cup or adding berries, jams and such, or simply lowering their expectations. I think I'll do this. --------------------------------------------------------------------- From: Anne Barfield <abarfield@stic.net> Subject: Cornbread Dressing 1 large (9x13) pan cornbread 4-5 toasted pieces GF bread 2 cups chopped green onion 2 cups chopped celery ½ -1 Tsp salt (to taste) and pepper (opt.) 2 TAB (or more) GF poultry seasoning 4 eggs 1 cup chopped giblets from turkey broth you are making for gravy 4-6 cups turkey broth, or canned GF chicken broth Crumble breads in large bowl. Saute onion and celery and mix in. Add 4 cups broth and let soak. Begin to season and taste. (My mother adds 1 teaspoon sugar.) continue to add other ingredients until pretty mushy. Beat eggs, stir in and bake 30-45 minutes at 350 degrees, until set but not too dry. Serve alongside the turkey with GF gravy. Just use cornstarch instead of flour for the gravy. --------------------------------------------------------------------- From: Barbara Emch <Bjemch@AOL.COM> Subject: Gluten Free Bread - Barbara Emch Mix with wisk: 2 cups tapioca starch 2 cups fine rice flour 2/3 cup nonfat dry milk 2 tsp xanthan gum 1 tsp salt 1/4 cup plus 1 T sugar 2 pkgs fast rise yeast Mix with dough hooks in large bowl: 1 1/4 cups warm water 3 large eggs (warm by putting in bowl of warm water) 1/4 cup vegetable oil 1 tsp lemon juice Add the dry ingredients to wet ingredients and beat for several minutes. Place in two greased loaf pans and allow to rise for at least 1 hour in slightly warm oven with a pan of warm water. Remove loaves while oven is preheated to 350 deg, then bake for about 25 min or until done. Allow to cool for a few minutes, then remove from pans and cool on racks. Cut into slices and freeze. Defrost by microwaving or toasting. May be used for pizza dough or rolls, but baking time must be shortened. This bread can also be made into buns. I use a large spoon that is wet to spoon the dough into miniature pie pans and these buns are perfect for hamburgers. I bake them for approx 15 minutes, slit them in half and freeze and microwave as needed. I ordered a Big Mac with no bread, took it home and microwaved one of my buns and it tasted just like the real thing. --------------------------------------------------------------------- From: "Robert F. Eyerman" <74415.503@COMPUSERVE.COM> Subject: Getting GF Bread Out of Pans Easily Dear Listmembers, Many of you may have already thought of this, so please bear with me. Brian's post today on making GF bread made me want to pass this tip along to you. When I make bread or rolls, I line the pans with foil and oil them. That way you can pop the bread or rolls right out of the pans and peel the foil off. No more of that, "AHHHHHH, my bread fell apart, wouldn't come out of the pan!" Plus this way you don't have to dig up your pans with a knife going around the sides. I also do this with brownies, etc., then lift the whole thing out and put on a cutting board and cut them up. This is also the greatest for cake, in any shape pan, no more cake stuck in the pan. --------------------------------------------------------------------- From: Russ Paden <cbc@GOODNET.COM> Subject: Banana Blueberry Bread/Muffins Note that I am writing the recipe as it was shown originally, and then showing the changes I made in [brackets]. This way you'll be able to make your own substitutions if you can't make the same ones I made. 1/4 cup canola oil 1 tbsp honey 2 eggs [I doubled the entire recipe and added an extra egg to compensate for our flour, so 5 eggs total] 3 very ripe bananas, mashed 1 1/2 cups whole wheat flour [replace with GF flour mix (see below)] 1 tsp baking soda 1/4 tsp salt 1/2 cup oats, uncooked [replace with quinoa flakes for hot cereal] 1 cup blueberries or raisins 3/4 cup walnuts, broken in pieces (optional) Preheat oven to 350 degrees. Combine oil, honey, and eggs in food processor. [Beat the oil and eggs well first, and add the honey slowly, to get more volume.] Beat in mashed bananas and set aside. In a small bowl mix flour, baking soda, and salt. Add oats. Carefully stir in blueberries (or raisins) and walnuts, making sure they're well coated with flour. [This helps keep them from sinking to the bottom.] Add to banana mixture, stirring just until moistened. For bread: Pour batter into a loaf pan coated with nonstick spray. Bake for 50-55 minutes or until golden brown. [It will probably take 10-15 minutes longer for GF bread.] For muffins: Line muffin cups with papers [I just spray nonstick spray in the cups, they come out fine] and fill 2/3 full with batter. Bake for 20-25 minutes until golden brown. [It will probably take 5-10 minutes longer for GF muffins.] I made both bread and muffins and found the muffins a little better. The bread was kind of heavy on bottom; it seemed like the bananas had sort of sunk to the bottom half. But the muffins were fantastic! Even my very picky non-GF husband loved them! ------------------------ ALL PURPOSE GF FLOUR MIX I use the GF flour mix posted by a lister a short while back. I have found it to work great in everything I've tried so far! 4 cups brown rice flour 1 1/2 cups sweet rice flour (NOT white rice flour) 1 cup tapioca starch or tapioca starch flour 1 cup rice polish (or rice bran, but it's not as good) 1 tbsp xanthan gum or guar gum Make large batches and store in freezer. This compares to all purpose wheat flour; substitute it 1 cup to 1 cup. Enjoy!This was my very favorite fruit bread/muffin recipe before GF, and imagine my delight when I discovered that it tastes *even better* GF! Note that I am writing the recipe as it was shown originally, and then showing the changes I made in [brackets]. This way you'll be able to make your own substitutions if you can't make the same ones I made. --------------------------------------------------------------------- From: Susan Pieper <spieper@HUNTEL.COM> Subject: SANDWICH BUNS/PIZZA SHELLS/CINNAMON ROLLS 2 tsp. sugar 1 3/4 c. lukewarm water 3 large eggs 1/4 c butter [can be margarine, but not any of the low-fat or whipped stuff] 1 1/4 c. water 1 tsp. gluten-free vinegar [I used Heinz Apple Cider Vinegar] 1/3 c. sugar (less 2 tsp. above) 1 1/2 tsp. salt 2/3 c. nonfat dry milk 2 c. rice flour 2 c. tapioca flour 3 1/2 tsp. xanthan gum 2 pkg active dry yeast (1 1/2 T.) Dissolve the 2 tsp. sugar in the lukewarm water. Sprinkle yeast on top and let sit 10 min. until bubbly. Melt butter (margarine); cool [I just set the microwave container with the melted butter in cool water for a couple of minutes] and add vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/butter/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed. SANDWICH BUNS [the recipe says 12-14; I made 16 and they're jut the right size]: Place English muffin rings [whatever you'd like to use--tuna cans? muffin top pans?] on a greased cookie sheet. Coat inside well with a non-stick spray. Divide dough among the rings using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently to fill the ring. [I use the back of a spoon dipped in water to smooth them out.] PIZZA SHELLS (makes 2 14" shells): Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, coat fingertips with flour, and gently pat the dough out to desired size using the flat of your hand. [I haven't tried this ...] CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top with a mixture of brown sugar, cinnamon, nuts and currants or raisins [or 1/2 c. sugar and 2 tsp. cinnamon]; repeat layers. Allow dough to rise to double in a warm place [I don't remember how long this was--maybe 30 min?]. Bake buns or cinnamon rolls at 350 degrees for 25 min or until they are lightly browned. Cool on a rack. Swirl cinnamon rolls with icing if desired. Seal in zip bags and freeze for future use. [Note: You might want to slice them before freezing if you make lunches in the AM and leave them in a hot car like I do. It's better to start with frozen SLICED bread!] Bake unfilled pizza shells at 400 degrees for 8 min., just until they begin to brown. Seal surface lightly with olive oil, fill with toppings; bake 10 min. additional. OR freeze baked shells for future use; fill unthawed shells with desired toppings, bake 10-12 min. From the Denver Metro Chapter of CSA/USA's High Altitude Gluten-Free Cookbook --------------------------------------------------------------------- From: Carol Lydick <Lydice@UFRSD.K12.NJ.US> Subject: Rice Bran Muffin Recipe I just made the following rice bran muffins and they were great. 2 tablespoons molasses 1 teaspoon baking soda 3/4 cup brown sugar (packed) 1/4 shortening 3 eggs 1 cup Rice Bran 1 teaspoon xanthan gum 1 1/4 cup milk and 1 teaspoon cider vinegar or buttermilk 1/2 cup corn starch 1 1/2 cup GF flour mix 1/3 cup raisins or chopped prunes Preheat oven to 375 degrees F. Stir baking soda in molasses until foamy and light in color. Set aside. Cream brown sugar and shortening together. Beat in eggs, then Rice Bran. Pour in buttermilk, molasses mixture . Beat in flours and add raisins or chopped prunes. I was hesitant to post this recipe to the list until I read the article that Ron Hoggan just posted that stated that more celiac are normal or overweight than underweight. I always felt that I was in the minority with fighting my weight. This recipe adds a lot of fiber to the diet and is really good for those who like bran muffins. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Very Shortbread 1/2 c. cornstarch 1/2 c. confectioners sugar 1 c. GF flour mix 2 t. xanthan gum 3/4 c. butter Sift (optional) dry ingredients. Rub butter in by hand. Form the batter into a square block only 1" wide, wrap in waxpaper. Refrigerate for 1 hour. Cut 3/4-1" slices and place on ungreased cookie sheet. Press lightly with fork to create pattern on top. Bake at 300 deg. 17-20 min. Makes 3 dozen. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Pecan/Corn Bread 2/3 cup GF Mix (I use Bette Hagman's) 2/3 cup ground pecans 1 teaspoon baking powder 2/3 cup yellow corn meal 1/2 cup sugar 3/4 teaspoon baking soda Combine in a medium bowl and blend well. In a small bowl mix together 2 beaten eggs 1/3 cup butter of margarine (melted and cooled) 1/2 cup buttermilk or sour milk Make a well in the dry ingredients, add egg mixture all at once to the dry ingredients. Stir just until moistened. Batter will be lumpy. Gently add 1/3 cup chopped pecans if desired. Bake in a 8 inch x 1 1/2 inch round casserole which has been greased well, at 375 degrees for 15 to 20 minutes or until golden. Cut in wedges and serve. Can be made as individual muffins also. Can use pecan meal, if you live where it is available for the 2/3 cup ground pecans. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Hockey Pucks 2 cups tapioca flour 1 ¼ cups potato starch flour ½ cup corn flour ½ cup potato flakes (Hannaford brand work great) ¼ cup rice bran for added fiber, if desired ¾ cup SoyQuik powder 1 ½ tsp. salt 3 ½ tsp. xanthan gum ¼ cup sugar 1 tbsp. egg replacer ¼ cup olive oil 3 eggs 1 cup water (Minus 2 tbsp.) 1 tsp. apple cider vinegar 4 tsp. yeast 1 cup very warm/105° water PLUS 1 tbsp. sugar Combine 1 cup warm water PLUS 1 tbsp. sugar and yeast. Set aside. Combine dry ingredients in large mixing bowl. Combine oil, eggs, and (1 cup minus 2 tbsp.) water and add to dry ingredients. Then add yeast mixture and add vinegar. Mix well (about 3 to 4 min.). On a small, low-power mixer, it might take longer. Spoon into greased/PAM muffin top pan. Let it rise 25 minutes in a warm/200° oven. Remove from oven and preheat. Bake 325 degrees F about 15 min. or until brown. Allow to cool before cutting. Of course, may be eaten while hot and is actually advised. When cool, slice in half and freeze any pucks not to be eaten immediately. These should be warmed or toasted for best results (can actually warm in low oven and they become more like a crunchy melba toast) (microwave works, but toaster oven is best). NOTES: This recipe makes 12 large muffin tops PLUS: GARLIC BREADSTICKS: to the remaining dough in the mixing bowl, I add 1 tsp. garlic powder or granulated garlic and 2 tsp. Italian Seasoning or a blend of dried seasonings. Blend well. Snip a 1" corner from a plastic storage bag. Spoon dough into bag. Pipe out of plastic bag for breadsticks on large baking sheet. Makes quite a few. OR CINNAMON RAISIN SCONES: Made 12 hockey pucks. Plump ½ cup raisins in hot water 20-30 minutes. Mix 2 tbsp. sugar and 1-2 tsp. cinnamon together; add to remaining batter and mix well. Stir in ½ cup raisins, drained. Made 10 biscuit-sized scones. Too good to believe!! --------------------------------------------------------------------- From: Brian Schnarch <Bri_KL@COMPUSERVE.COM> Subject: Summary Bought Bread- how do they do it? About two weeks ago, frustrated with my crumbly and rubbery homemade GF breads, I asked what tricks the bakers of GF store-bought breads might have that we don't. I was wondering if they use some kind of a special process or have some ingredients that the home baker doesn't. Only 1 of the 13 responses answered that specifically. She mentionned gums (e.g. guar gum). Everyone else provided (1) breadmaking advice, (2) mix recommendations and (3) recipes. A lot of these may be old hat for some of you. **1) BREADMAKING ADVICE** -better on days that are not too humid -put a pan of water in the oven to get a good crust -freeze the flours -make buns using muffin top pans -mix in the bread machine, rise again, bake in the oven -line oven pan with foil, then oil it (avoids sticking) -Call Red Star yeast( 1-800-forceliac) for advice specific to my bread machine -suggested additions: an egg, a little sugar, cinamon and raisins -use guar gum -toast the bread **2) MIX RECOMMENDATIONS** -Gluten Free Pantry mixes (popular) **3) RECIPES** -Hagman's pumpernickel and challah -3 people provided recipes that they like. I haven't tried them yet. Email if you're interested. -[Personally, I would suggest a stroll through the archives or the voluminous recipes on the web site] OTHER STUFF Many agreed that homemade breads tend to be either gummy, rubbery, crumbly, hard to slice (or any combination of those). Others felt that these challenges could be overcome. Many said "keep trying". A couple of people said that they don't like the store bought breads. I would tell them to keep trying. I was asked to pass on any miracle recipe that I find. OK. One person said that there are plenty of other good things to eat. True. --------------------------------------------------------------------- From: Ann Sokolowski <rdspeecher@EROLS.COM> Subject: CRUMBLY BAKED GOODS Tonight on the Food Channel's COOKING LIVE show, a woman called in with a hint to prevent corn bread from crumbling. She said she got it from an old Dinah Shore show when Dolly Parton was a guest. The trick is simple--add about 2 tablespoons of mayo to the recipe. That's it, nothing more. It sounds like it should work, and if it will work with cornbread (and Dolly should know) then it should work for other cakes and quick breads. ---------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Orange-Squash Bisque 1 large butternut squash sea salt 1 onion, diced 1/4 c. mirin (or sweet wine) 4 c. plain soy or rice milk 1 t. white miso, dissolved in small amount of broth small handful fresh parsley, minced for garnish 1. Cut squash lengthwise and remove seeds. Place halves in a deep skillet with a pinch of salt and water to 1/4 inch in the pan. Steam squash until tender. Scoop pulp from skin. Set aside. 2. Layer onion and then cooked squash in a soup pot. Add mirin, soy or rice milk and a pinch of salt. Cover and bring to a boil over med. heat. Reduce heat to low and simmer for 20 min. Transfer soup to a food processor and puree until smooth--if soup is too thick, simply add a bit of water. Return to the soup pot and simmer over low heat. Add miso mixture (dissolved in a small amount of broth), stir into soup and simmer 3-4 min more. Serve garnished with fresh parsley. Makes 6-8 servings. --------------------------------------------------------------------- From: Debbie Resch <rddresch178@EARTHLINK.NET> Subject: Hearty Holiday Salad 4 cups mixed salad greens, torn into bite-sized pieces 1 can (16 oz) pears in natural juice - drain & slice - reserve the juice 3/4 pound cooked turkey or chicken cut into 1/4 inch thick strips optional: small can of mandarin oranges Dressing: This recipe will make enough to do the salad above plus 1 cup whole berry cranberry sauce (1 small 8 oz. can) 12 tablespoons salad oil (I used light olive oil) 8 tablespoons apple cider vinegar 8 tablespoons reserved pear juice 1/4 teaspoon salt 1/8 teaspoon pepper In a large bowl, combine grees, fruit & turkey; toss gently. Combine dressing ingredients; mix until well-blended. Drizzle dressing evenly over salad before serving. Store extra dressing in refrigerator in a jar with tight-fitting lid. Shake vigorously before serving. Everyone in my family loved this recipe. I made it with left-overs from Thanksgiving and they all said that it was the best salad dressing they ever tasted. With the fruit and cranberries, it is a nice presentation for a holiday or anytime salad. --------------------------------------------------------------------- From: Russ Paden <rdcbc@GOODNET.COM> Subject: SUMM condensed cream soup replacement Use the recipe for a thick sauce on the corn starch packages. All brands have them. Subsitute the juice from canned mushrooms for some of the milk if you want mushroom sauce and chop the mushrooms fine. Most good, basic cookbooks have recipes for for creamed soups that do not require flour. Remember that you need it thicker then soup for most casseroles. ------------- It seems to me that cream soups were used in cassaroles in place of white sauce - either white sauce that is plain or flavored. I would imagine that making a white sauce using gluten free flours would do it. It doesn't take long to make and it does taste better (and is a LOT cheaper) ------------- In Bette Hagman's third cookbook The Gluten Free Gourmet Cooks Fast and Healthy she has a recipe for a replacement for condensed cream of mushroom soup. Let me know if you want me to sent it to you. I haven't tried it, as I'm lactose free and don't fool around with milk substitutes. ------------- Maybe coconut milk? Though it would impart a different flavor. ------------- I just make a basic white sauce using white rice flour. I make it exactly the same as you would a white sauce - you can find a recipe in any comprehensive cookbook. If you don't have one let me know and I will send it. The only difference is the rice flour. It is great and I make cream soups and also cheese sauce for vegetables - no one can tell the difference, ------------- Here is what I use whenever a recipe calls for a creamed soup. Combine 1 cup non-fat dried milk powder; 1 T dried onion flakes, 2 T cornstarch. Add 1 T chicken bouillon powder (Herb Ox is GF), 1/2 t basil; 1/2 t thyme; and 1/4 tsp black pepper for cream of chicken soup. For cream of mushroom just add some sliced mushrooms. (You can adjust the seasoning to your taste. I sometimes add fresh broccoli, or asparagus for a creamed soup). When you are ready for soup, just ad 2 cups of cold water and cook over medium heat, stirring constantly, until it thickens. If it gets too thick, just add a little water to thin. Hope this helps. ------------- (Removed because of copyright restrictions) ------------- I have sent this to a lot of people the past. Most of the time I don't even bother to make the soup--just all the ingerdients mixing up my cassorole. I just keep a jar of the soup base in the frig & add when I need it--I don't make the soup up before adding. CREAM OF 'WHATEVER' SOUP (This doesn't format correct over the computer, align *, **.&*** into 3 column. The recipes is tiered vertically w/ directions along the left side.) * Cream ** Cream *** Cream * of ** of *** of * Tomato ** Mushroom *** Chicken Mix: *1/4 c. soup base **1/3 c. soup base ***1/3 c. soup base With: *3/4 c. cold water **3/4 c. cold water ***1 c. cold water Add: *1/2 cup tomato **1-4 oz. can ***1/3 cup finely * paste ** mushrooms, ***minced chicken ** undrained & ** chopped Season *1/2 t. paprika **2 t. chicken ***2 t. chicken with: *1/4 t. celery ** boullion *** boullion *salt **1 t. butter ***1/4 t. dried *1 t. butter **Dash of nutmeg *** parsley ***Dash of celery *** salt Directions: Mix and heat over medium heat, stirring constantly, until smooth. Lower heat and continue cooking for 5-10 minutes more, stirring occassionally. At this point, use as directed in place of a can of cream soup. For eating, add 8-10 ounces of additional water when heating. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Mushroom soup: Mushrooms can be chopped in own juice in a blender. Celery Soup: Simmer celery in 1 t. butter with a little water in a covered pan until tender, 5-10 minutes. It may be necessary to add more water. The water should be almost evaporated before adding to recipe. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * QUICK MIX CASSEROLE Mix all casserole ingredients and bring to a boil on of stove. Mix 1/4 to 1/3 cup soup base with an additional 1 cup water. Add to hot ingredients, stir until thick. Turn into baking dish, bake as usual. * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * SOUP BASE Mix well: 2 cups nonfat dried milk 1/2 cup cornstarch 1/2 cup potato starch 2 Tbs. dried minced onions 1/2 tsp. black pepper Store in the refrigerator. ---------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Roast Breast of Turkey with Sweet Wehani Rice Stuffing STUFFING: 1 c. uncooked Lundberg sweet wehani rice (can sub a brown & wild rice mix) 2 c. water 1 t. chicken broth concentrate 1 t. extra-virgin olive oil 2 large shallots, diced 2 carrots, scrubbed and diced 1 large stalk celery, diced 6 oz. crimini mushrooms (can sub button mushrooms), cleaned and chopped 1/3 c. dried cranberries (can sub dried cherries or raisins) 1 oz. pecans, lightly toasted 1 T. fresh sage, finely chopped pinch nutmeg 2 T. low-sodium soy sauce 2 large plain rice cakes soaked in 1/2 c. dry marsala or medium sherry 1. Combine the rice, water and chicken broth concentrate and cook until just underdone, about 30 min. 2. In a non-stick pan, saute the shallots in olive oil until soft; add the carrots and celery and saute 5 min. more. Add the mushrooms, pecans, and cranberries and continue to cook until the mushrooms exude their juices, stirring constantly. 3. Stir in 1 T. sage, nutmeg, and soy sauce and combine with the rice and rice cake mixture. Mix well; set aside. 4. Remaining rice from stuffing should be simmered with chicken stock until tender MUSHROOM GRAVY 1 c. strong chicken broth 1 t. low-sodium soy sauce 1 t. strongly-flavored fruit jelly 8 oz crimini mushrooms, sliced (can sub button mushrooms) 1 t. arrowroot dissolved in 2 t. water 1. Combine 1/2 c. chicken stock, mushrooms, soy sauce, and fruit jelly with any pan juices. Bring to boil and thicken to honey-like consistency with arrowroot mixture. TURKEY: 1 half of a large turkey breast, skinned, boned, defatted (2 1/2-3 lbs.) 1 clove garlic, unpeeled 1 T. fresh sage, finely chopped 1 t. dried thyme leaves 1 t. extra-virgin olive oil 1 sheet parchment paper large enough to wrap around the turkey or a bake-in-the-bag plastic bag 1. Preheat the oven to 350 degrees. Make a pocket in the thick end of the turkey breast. Carefully stretch the inside of the pocket with your fingers to enlarge it without poking a hole all the way through. Fill the pocket with the seasoned rice. You should be able to pack in about 2 cups. 2. Combine the fresh sage and dried thyme and olive oil and rub into the turkey breast. Wrap the turkey loosely in the parchment (tuck under securely at stuffing end of turkey breast to keep stuffing from escaping), or pierce baking bag to prevent bursting and place turkey breast inside. Place turkey in a small baking dish with the garlic (if baking in a bag, put garlic in the bag with the turkey). Center turkey in the oven. Reduce heat to 325 degrees and cook, turning from time to time, until a meat thermometer registers 160 degrees (about 1 1/2 hours). To facilitate carving, allow turkey breast to "rest" out of the oven for 10 min. before carving. Slice into 1/8 inch slices and serve with a splash of mushroom gravy. *The turkey will continue to cook after it is removed from the oven and the actual internal temp. will climb to between 165-170. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Brine-cured turkey breast with turkey bacon, roasted pears and roast-pear gravy Comment: Soaking the turkey breast in salt water creates the most moist smoothly textured turkey breast - it's not so much a flavor thing as a texture thing. The roast-pear gravy looks exactly like traditional turkey gravy, but with no flour or additives. Serves 8 Ingredients: 1 - 6 1/2 - 7 pound all-natural turkey breast 2 - 12 ounces thin-sliced turkey bacon 3 - (about 3 pounds) assorted large, firm pears such as Bartlett, Comice or Anjou, To prepare: Soak thawed or fresh turkey breast in a large pot of cold water to cover, with I pound kosher salt. Refrigerate for six hours. Remove, breast, rinse under cold water, pat dry. Preheat oven to 350 degrees. Season breast with,." I teaspoon coarse ground black pepper. Lay strips of turkey bacon in a tightly overlapping pattern to cover the entire breast securing with toothpicks if needed. Wrap breast tightly with double layer of cheesecloth, making sure top, bottom and sides are covered. Place breast in large, heavy, flat roasting pan. Cover breast tightly with foil. Roast for, 75 minutes. Halve pears, remove seeds and stem., After turkey has roasted 75 minutes, surround with pears, cut side down. Roast another 45 minutes. Remove foil and turn pears over. Roast another 30 minutes or until meat thermometer registers 160 degrees. (Total cooking time is about 2 1/2 hours) Remove pan from oven. Transfer turkey and pears to large platter. Let the turkey sit 15 minutes while you prepare gravy. Gravy Add 2 cups boiling water to pan juices and scrape up all drippings and brown bits. Pour though a fine strainer and reserve. Cut half the pears into chunks and place in blender. Process until very smooth, slowly adding reserved liquid. Transfer gravy to a small pot and keep warm adding salt and pepper to taste. Serving Carefully remove cheesecloth from turkey. Remove bacon. Slice breast. Serve turkey slices with some turkey bacon, roasted pear half, and gravy. ---------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

From: Russ Paden <cbc@GOODNET.COM> Subject: SUMM PASTA MACHINES Most of the respondents did not make their own pasta but were happy with store brands of readymade pasta. There were few remarks on this topic (other than "I'm happy with ready made so I never tried making pasta"); here they are: * I have an atlas (hand crank) I think it cost all of $25 and will last my lifetime and my daughter's. You can buy a professional electric motor to crank it. It is very strong. the extruder models are not top rated and are made of plastic. * I love my pasta machine. I had one of the hand crank models, and had very little sucess. The kind that mixes and extrudes the noodles is the best. * We have a crank pasta machine, and I find it useless with gf dough. I just mix my dough, roll it out, and cut the pasta shapes by hand. I've never tried an electric pasta machine. * With regard to pasta, I find that the pasta machine I have doesn't work with GF pasta (I only make egg pasta, to my own recipe). I have a simple hand tagliatelle cutter, which I find is ample for most of our needs (usually pasta with a sauce). My home-made pasta is usually cooked in 2 minutes and puffs well in cooking. Maybe the form is a bit "samey" but it all tastes good so who cares? * One of our members makes pasta regularly by hand with the cutting and all. --------------------------------------------------------------------- From: Alexa Golub <agolub@EROLS.COM> Subject: Home made pasta summary 1. I make my pasta using a commercial GF flour and buckwheat flour (which I can obtain guaranteed GF). The recipe is so simple it is laughable:- 80 grams of GF flour 20 grams buckwheat flour 1 medium egg and 1 TBS cooking oil Mix well then add enough water so that the pasta dough can be rolled out - if its too dry it'l crack, too wet and it is incredibly sticky! Dust with flour and roll out on a floured surface until about 1.5 mm thick. Cut up in the form you require It does help if the pasta is mixed then the ball put in a polythene bag, if you are making pasta with sauce until the suace is nearly ready, because cooking time is very short - about 2 mins. Incidentally if you need a translation from metric, 25 grams is about 1oz. Sorry, I don't have time to play with cups - an enormous waste of time. Weighing these days, on an electronic kitchen scale -------------------------- 2. The following pasta recipe is quoted from the book, "The Gluten-Free Gourmet, Living Well Without Wheat" by Bette Hagman. Removed because of copyright restrictions -------------------------- HOMEMADE PASTA The following pasta is the result of much experimention. The mixture of the many flours plus the xanthan gum seems to be the secret of success. This makes a small recipe, so you can use it immediately or freeze the uncooked pasta to be used later. Drying isn't successful except for the smaller forms, such as salad macaroni. I keep the dried forms in my refrigerator. The recipe may be doubled and worked in 2 balls instead of 1 for more servings. 1/3 cup tapioca flour 1/3 cup cornstarch 2 tablespoons potato starch flour 1/2 teaspoon salt 1 tablespoon xanthan gum 2 large eggs 1 tablespoon vegetable oil Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two. Place ball of dough on your bread board and roll as thin as possible. One pasta book suggests you should be able to see the board through the dough. The dough is tough and, although almost transparent, will still handle well. Slice the noodles into very thin strips or, if using for lasagne, into 1-1/2- X 4-inch rectangles. The pasta is now ready to cook, or to freeze uncooked for later use. Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness. Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole. ---------------------- 3. Noodles 1/2 cup brown rice flour 1/4 cup corn starch 1/4 cup potato starch 1 teaspoon xanthan gum 1/2 teaspoon salt 1 egg 1 teaspoon oil 4-5 teaspoons water Sift dry ingredients into a bowl. Beat egg and oil together, then add to dry ingredients, mixing until flour is moistened. Add water, teaspoon at a time. Turn out on board (it will be crumbly) and knead 5 minutes. Cover ball with wax paper and let rest 30 minutes. Lightly flour a board and roll out dough as thin as possible. Let rest and dry, turning once, until dough feels like soft leather. Roll dough up jelly roll fashion and slice the desired width (or use your pasta machine). To dry noodles, hang them over a wooden pole, or spread them out on wax paper. Let dry for 30 minutes. Cook in boiling, salted water about 8 minutes. Drain and serve with your favorite sauce. Serve 2. Recipe may be doubled. -------------------------------- 4.I buy the large packages of rice noodles at the oriental markets (nothing but rice and water). The noodles come in all shapes and sizes and are delicious. Not ALL oriental noodles are rice, some are wheat so one must read the label. ------------------------------- 5.AGAINST THE GRAIN has several recipes for pasta. Also check the archives. Recipes have been periodically posted. --------------------------------------------------------------------- From: Jason Latronica <jlatr@ELITE.NET> Subject: Pasta recipes Use the PASTA BASE MIX found in Bette Hagman's The Gluten-free Gourmet Cooks Fast and Healthy. She states "With this dry mix on hand, It takes only a few minutes to add the eggs and oil to turn out fresh egg pasta for dinner". Dry Mix 2 cups tapioca flour 2 cups cornstarch 3/4 cup potato starch flour 1 tablespoon salt 5 tablespoons xanthan gum Blend the flours, salt and xanthan gum well. Store in a covered container in a dry place. Makes 5 batches of pasta, each making 2 to 3 servings. TO MAKE PASTA: I put 1 cup Mix, 1/2 cup egg substitute and 1 Tablespoon vegetable oil in Pasta Machine and follow manufactures directions. Cook in boiling, salted water about 10 to 12 minutes (add few drops of oil to water) . These recipes are from Joyce. ---------- 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. Basic Pasta Mix 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 success. 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: Sally Lopez <slopez@EROLS.COM> Subject: Tortillas The recipe I used to make "flour" tortillas was basically one posted by someone else a few weeks back. I modified it because I used the flours I had on hand (and usually use to make pizza dough!). I'm relying on all of you to "perfect" it and to let me know what you do to improve it! Some of the best recipes just evolve! 1 c glutenous rice flour 1 c white rice 1/4 c tapioca 1/4 c brown rice 1/4 c corn flour (yellow ground flour from the Middle Eastern Store) *If you don't keep corn flour on hand, add something else! I don't consider the flour mix critical -- whatever you like and works for you. 1 tsp salt a little sugar 1 heaping teaspoon baking powder 1 1/2 tsp oil or shortening 1/4-1/2 c water as needed Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon. Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for "doughy" pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesn't bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. I'm experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peiking Duck (which you can sometimes get from carry-out in Virginia!) or other chinese food. You could also fry the little suckers and make egg rolls. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Rice Bread Stuffing 1 large onion, minced 1 cup diced celery 6 Tbps (3/4 stick) butter or margarine 1 to 1 1/2 tsp poultry seasoning 2 Tbsp minced parsley 6-8 cups GF bread, crumbled (or cubed) 1 to 1 1/2 cups chicken broth (I use my own homemade chicken broth) salt to taste Saute' the onion and celery in butter until clear; add the poultry seasoning and parsley. pour this mixture over the bread in a large mixing bowl. Stir until blended, then add the broth, a little at a time, until the dressing is as moist as you prefer. Add salt to taste. Makes enough to stuff a 10-12 pound turkey. --------------------------------- (My Betty Crocker recipe book calls for the following ingredients for a stuffing. It's a little different than the above seasoning, so it might be worth a try too:) 3/4 cup margarine or butter 1 1/2 cups chopped celery (with leaves) 3/4 cup finely chopped onion 9 cups soft bread cubes 1 tsp salt 1/2 tsp ground sage 1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves 1/4 tsp pepper Heat margarine in Dutch oven over med-high heat. Cook celery & onion in margarine abt 2 min. Remove from heat. Stir in remaining ingredients. Makes 5 cups stuffing. I think the chicken broth used in the first recipe helps with the flavor a lot. Bette Hagman also says you can make SEASONED bread ahead of time and use that. She says to try putting the 1 to 1 1/2 tsp poultry seasoning directly into the bread dough for at least one loaf before you bake it. Try adding some dried minced parsley, also. She says that this seasoned bread will make excellent stuffing and win you raves. It works best with the True Yeast Bread recipe using white rice flour. I think I may try making the seasoned bread this year. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: SWEET POTATOE PIE/QUICHE I devloped this recipe about 15 years ago for my mother, post stroke. It satisfied her craving for sweets while provided a nutrious snack. My daughter loves to take this for lunch. It is good hot, cold or room temp, and as such is an easy do-ahead for Thanksgiving. Preheat oven to 375 Grease a pie pan or swuare baking pan 1 lb carrots, sweet potatoes, acorn or butternut sqwash or any combination, cooked and mashed or pureed. 4 eggs, lightly beaten 1/2 lb cream cheese, softened 1 cup honey 1/2 cup milk 1/2 pkg fresh cranberries 1 teas cinnaomon 1/2 teas freshly grated nutmeg 1/2 teas ground ginger 1/4 teas ground cloves pinch salt combine all ingredients and pour into prepared pan. Bake for 40 min or until tests done (if using glass pan, reduce heat by 25 degrees) 1 cup chopped walnuts --------------------------------------------------------------------- From: "Bulmer, Karen" <KBulmer@CHA.AB.CA> Subject: Turkey Stuffing For the bread I just substituted about 2-3 cups of uncooked brown rice to stuff a 12 lb Turkey and some for on the side (baked in a casserole dish). Of course I have adapted the recipe over the years but I will try and give you the basics of the stuffing and you can go from there depending on your tastes. 1. Cook brown rice according to instructions. A day before is best. 2. Brown 1 lb. of ground pork. Remove from pan and combine with rice leaving drippings behind. If there is not enough drippings add some margarine/butter (if you can). 3. 1 large onion chopped, 3-4 stalks of celery chopped. (optional: sliced fresh mushrooms, don't use canned). Saute in pork drippings. Pour all (including drippings) into the rice and pork mixture. 4. Add poultry seasoning ( 2 tsp) , seasoning salt (3/4 tsp) and pepper (1/2) to taste. As I mentioned this is an adapted recipe and I just go by taste so all ingredient measurements are approximate to my tastes. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Thanksgiving summary Many people said to leave the gf white bread out and use only cornbread. Homemade chicken broth was good for seasoning the stuffing and Jalapenos were even suggested to spice things up a bit. It was suggested that I use Food For Life white bread instead of Ener-G bread I was warned to beware of self-basting turkeys Many said to use homemade bread instead of store bought. Bette Hagman's recipes are good to use Use cornbread, turkey drippings, broth, sage, chopped onion, chopped giblets. Use cornstarch for gravy. Toast the gf bread and season stuffing stronger than "normal" bread. Also use more liquid since the gf bread is dryer Wild rice and mushroom stuffing Use cornbread only with lots of herbs and onions. Add lots of veggies-onions garlic, mushrooms, celery, finely chopped giblets and chicken broth Cubing and browning gf bread first makes good dressing Rice stuffing from Lundberg Rice Bag Try different stuffing such as chestnut, cornbread or rice. Make sure cornbread is slightly dried out in the oven. Use lots of seasonings when using gf bread. Make sure the gf bread you use is abslutely fresh! Do not dry it out or let it go stale. Bake it the night before Have family make their dressing in pan while you use turkey for yours. Pie crusts: Many suggested Gluten free Pantry for pie crust mix that is really good. An overwelming amount of people suggested Health Valley Rice Bran Crackers in place of graham crakers Bette Hagman also has good pie crust recipes in her books. Try no crust pies. Grease the pan well. Finely chopped nut meats are good substitutes for graham cracker crusts. Make pudding instead of pumpking pie by omitting the crust. Make apple crisp with cornstarch instead of flour. Cookies (ground up) make great substitutes for graham crackers. A ginger cookie would be excellent Mock graham crakers from Bette Hagman's "More from the Gluten Free Gourmet". Use gf cornflakes for substitute for graham crackers Use coconut instead of graham crackers. Brown before filling. Use gf biscotti for graham cracker replacement. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Stuffing 1/2 medium onion, diced 2 celery stalks, diced 1 small carrot, grated fine 4 T. butter 2 c. chicken bouillon 1/4 t. pepper 10 slices of (3 day old) GF bread, cubed In large pot, saute onion, celery and carrot in butter. When tender, add bouillon and pepper. Remove from heat and stir in bread cubes. (Add other additions such as raisans & nuts). Bake in a covered, buttered casserole-dish at 350 deg. 30 min. Note: To make cornbread stuffing, substitute half the bread with cornbread. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Gourmet Rice Dressing 1 cup each of chopped onions,celery and celery leaves 1 cup uncooked rice 2 cups boiling chicken broth 3/4 tsp.poultry seasoning 1 can [4 oz] sliced mushrooms, drained 3 Tbsp.margarine 1 tsp. salt 1/2 cup sliced almonds, toasted Saute onions, celery, celery leaves, mushrooms, and rice in margarine until vegetables are tender and rice is golden. Turn into a buttered shallow 2 qt. casserole. Stir in chicken broth and seasoning. Cover and bake at 350 degrees for 30 to 35 min. or until rice is tender and liquid is absorbed. Fluff with fork:spoon into serving dish and sprinkle with almonds. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Apricot Orange Wild Rice Stuffing 2 tbsp. butter 2 onions, finely chopped 2 stalks of celery, finely chopped 1 clove of garlic 2 1/2 cups of chicken stock 3/4 cups orange juice 2 cups long grain brown rice 3/4 cup wild rice 1 tsp each crumbled dried sage and thyme Pinch ground cloves 1 cup chopped dried apricots 1/4 cup currants 3/4 cup pine nuts or slivered almonds, toasted 1/4 cup chopped fresh parsley 1 tsp each salt and pepper In a large heavy sauce pan, melt butter over medium heat, cook onions, celery and garlic, stirring often for 3 to 5 mins or until softened. Pour in stock and orange jice, bring to a boil. Stir in brown and wild rice, sage, thyme and cloves, return to boil. Reduce heat to low; cover and simmer for 35 mins. Stir in apricots and currants; simmer, covered for 10 to 15 mins or until rice is tender. Add pine nuts, parlsey, salt and peper. fluff with fork to mix. Let cool completely before stuffing bird. Stuffing can be covered and refrigerated for up to 2 days ahead of time. makes 11 cups. (It's great to have this done a day or two before your dinner. One less chore on the actually holiday makes life a little easier.) Once cooked, freezes well too. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Jeweled Rice 2 c. brown basmati rice, rinced 1/2 c. corn kernels 1 c. blanched almonds 2 1/2 c. spring or filtered water pinch sea salt per cup of grain 3/4 c. unsweetened dried cranberries or apricots zest of 2 oranges, coarsley grated 1/4 c. spring or filtered water 1/4 c. brown rice syrup small handful fresh parsley, minced Place rice, corn, almonds and water in a pressure cooker. Cover loosely and bring to a boil. Add salt, seal the lid and bring to full pressure. Reduce heat to low, place pot on a flame deflector, and cook for 25 min. Turn off heat and allow rice to stand, undisturbed, for another 25 min. While rice cooks, soak fruit in warm water for 30 min. Drain well. In a small saucepan, combine orange zest, water and rice syrup. Simmer, stirring occasionally, for about 20 min. Strain and set aside. When the rice is cooked, stir in soaked fruits, candied zest and parsley, incorporating throughout the rice. Serve warm. Serves 4-6. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Sweet and Sour Brussels Sprouts and Baby Carrots 1-inch piece kombu (sea vegetable--don't know GF status) 10-12 brussels sprouts, trimmed, left whole 12-15 baby carrots 10-12 pearl onions, peeled, left whole sauce: 2 T. extra-virgin olive oil 2 t. soy sauce 3 T. umeboshi vinegar (don't know GF status--make substitution if necessary) 3 T. sweet brown rice vinegar 3 T. brown rice syrup 1 t. mirin (or sweet wine)juice of 1/2 lemon 1. Preheat oven to 375 degrees. Place kombu in the center of baking dish and top with vegetables, trying not to overlap too much. Whisk together all sauce ingredients, except lemon juice. Spoon evenly over vegetables, cover tightly, and bake until veggies are tender, about 45 min. Remove cover and return vegetables to oven to brown and to reduce any remaining cooking liquid to a thin syrup 2. Just before serving, gently stir in lemon juice and transfer to a serving platter. Serve hot. Makes 4-6 servings. --------------------------------------------------------------------- From: Phyllis Chinn <Snowfeet1@AOL.COM> Subject: Crab Cake Recipe 2 cups white bread (crusts removed) I use the recipe from Betty H. for cornstarch bread - it's wonderful + extra 2 eggs crumbled smoked bacon (leave it out - I did) 1/8 tsp cayenne 1/4 tsp dry mustard 2 - 3 Tbsp cream 2 tsp lemon juice 1/4 tsp cajun spice salt pepper Mix above in food processor until well blended. Put in bowl and add 2 cups picked over crab meat and fold together. If too dry, add a little cream; if too moist add a few more breadcrumbs. Make into patties and roll in dried bread crumbs - fry in oil until brown. Drain on paper towels. I "winged" the measurements since they weren't given on the show. I served them with Hellmann's mixed with a little horseradish and lemon juice. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Festive Cranbery Conserve 2 pounds cranberies, fresh or frozen 2 pears, cored and sliced 3 tart apples, peeled, cored, and sliced 2 c. golden raisins 2 c. brown sugar 2 T. orange zest 1 c. orange juice 2 t. ground cinnamon 1/4 t. nutmeg 1/2 c. orange liqueur (optional) Combine all ingredient except liqueur in a large stainless steel pot. Bring to a boil, lower the heat to medium, and cook, covered, until the mixture thickens. This will take at least an hour. Add the liqueur if using it, and chill for four hours or overnight. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Farmhouse Style Potato Carrot Medley 3 med. carrots, peeled and sliced 6 med. potatoes, yukon gold or Idaho, peeled and quartered 1 clove garlic 1/4 c. nonfat yogurt 1/2 t. salt pepper to taste Steam the potatoes, carrots and garlic together until tender, about 20 min. Drain. While the vegetables are hot, mash vigorously in a warm pot with a potato masher (food mill or ricer), adding the yogurt gradually, until soft and fluffy. Season with salt and pepper. Note: This mixture will not be completely smooth because the carrots appear as little flecks which add an interesting texture. --------------------------------------------------------------------- From: nancy-dooley@uiowa.edu (Nancy Dooley) Subject: Cornbread Dressing In response to the request for different kinds of dressing (stuffing), here is one recommended for domestic duck: Cornbread Dressing for Domestic Duck Chopped giblets, heart and liver 1/4 bunch shallots, or large onions 1/2 small clove garlic, sliced thin 3 C. cooked corn bread, crumbled Salt, red and black pepper 1 sprig parsley 2 T. salad oil --------------------------------------------------------------------- From: "Barnett, Sarah" <rdSBarnett@JACKSCAMP.COM> Subject: Green Tomatoes SPICED FRIED GREEN TOMATOES Serve hot from the pan. Serves 3-4 1 cup cornmeal 1/2 tsp. salt 1/2 tsp. cumin 1/4 tsp. oregano 1/8 tsp. cayenne pepper 1TB. freshly grated parmesan cheese 3-4 large green tomatoes 3-4 TB. vegetable oil 1. In a shallow dish or pie pan combine the cornmeal, spices and cheese. Mix thoroughly. 2. Cut off the ends of the tomatoes, the cut the tomatoes in 3-4 slices, each about 1/2 inch thick. 3. In a heavy skillet heat the oil over moderately high heat. 4. Dredge the tomato slices in the cornmeal mixture, then fry in the hot oil, turning once, until nicely browned and crisp on both sides. Place on a platter and serve immediately. +++++++++++++++++++++++++++++ Dilly Green Tomatoes: Wash about 3 l/2 pounds small, firm, green tomatoes with stems. Drain and pack into hot quart jars. ( I used pint jars for us) To each quart jar add: l clove garlic, l branch celery, l hot red pepper (I have used 1/4 to1/2 teaspoon of hot pepper flakes) and l head fresh dill or l teaspoon dillweed or 2 tablespoon dillseed. Combine 2 quarts water, l quart cider vinger (GF), and l/2 cup grandlated pickling salt. Bring to boiling; fill hot jars to withing l/2 inch of top. Adjust lids. Process in boiling water bath for minutes ( start counting time when water returns to boil). This should make about 4 quarts. If you are a non canner as you state you probably don't have the canner and tools, see if you can borrow before you go and and spend an amount on any of these items. good luck!! For the Green tomato relish I've not made it but have eaten it. l2 medium to large green tomatoes l2 sweet green peppers l2 onions (I would use med size) l cup salt l quart vinegar (GF) l teaspoon mustard (dry) l teaspoon allspice l/4 teaspoon red pepper l cup sugar Cut peppers into quarters and remove the seeds. Put tomatoes, peppers and peeled onions through the medium knife of the food chopper, sprinkle with salt and allow to stand for 4 hours, then drain. Combine vinegar and sugar in a sauce pan to a boil, add the vegetables and spices, bring again to a boil and simmer for l0 minutes. Pack into hot sterilized jars and seal at once. This recipe does not need the canning bath as the first does. Make sure your jars and lids have been washed in hot soapy water and keep the jars hot as well as the lids while you are canning, after sealing jars keep them out of a draft and as they cool you will hear the lids pop and that is the sign they are sealed. There should be no give to the lids when they are cool. If some do not seal don't be discouraged just put those jars into the ref. and eat as soon as you can. Any questions write again.. Also green tomatoes will keep if you wrap them in newspaper and box them in a cool place. When in need of tomatoes take out and keep a few days in the kitchen to ripen. Again good luck it isn't as hard as it sounds. +++++++++++++++++++++ Lucky you - to have all those green tomatoes! I have had good success using the batter mix from Miss Robens - just follow package directions. I use this mix for lots of things and find that my family really likes it too (which is unusual for them). Good luck with it. +++++++++++++++++++++++ I JUST TRIED THEM THE FIRST TIME ABOUT THREE WEEKS AGO.... FIRST I SLICED THE TOMATOES, DIPPED THEM IN A WHIPPED EGG WITH A LITTLE WATER ADDED TO THE EGG AND WHIP. I BREADED SOME WITH CORNMEAL AND SOME WITH WHITE RICE FLOUR. I ADDED A SMALL AMT. OF PEPPER AND SALT TO MY FLOUR MIXTURE. FRIED IN OLIVE OIL.TILL LIGHTLY BROWN.....VERY GOOD AND TASTEY! ++++++++++++++++++++++++ I remembered that the novel "Fried Green Tomatoes at the Whistle Stop Cafe" by Fannie Flagg included some recipes quoted throughout the story. It took me a while to find the book again (our house has lots of books) so here is the recipe with apologies for the delay. It looks GF though coming from Ireland I'm not familiar wih cornmeal, so you'll have to judge for yourself: Medium green tomatoes (at least 1 per person) Salt Pepper White cornmeal Bacon drippings Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides. I haven't tried the recipe but the book itself was a great read and was also made into a very good film. I would highly recommend both. Enjoy. ++++++++++++++++++++++++ As for green fried tomatoes I simply slice, salt & pepper, dust with GF flour and fry until golden brown on both sides. Serve with eggs, bacon/sausage, hash brown potatoes for a breakfast or fry your tomatoes and serve with fried fish for an evening meal. ( if you like friedfish for breakfast that's cool also). --------------------------------------------------------------------- From: Alfred Pauson <rdalfred.pauson@BIGFOOT.COM> Subject: Pizza WHEAT & GLUTEN FREE PIZZA BASE *Recreating a Pizza Express base at home is difficult at the best of times but is made harder when you cannot use regular flour. However, this gram (chickpea) flour alternative makes a slightly bready but pleasant base.* 150g gram flour, sifted 1/2 teaspoon salt 1/4 tsp instant yeast granules a mean tbsp olive oil approx. 90ml luke warm water Mix the flour, salt and yeast granules in a bowl. Make a well in the middle and add the oil then, gradually, stir- ring all the time with a fork, add the warm water. Continue to mix until you have a rough ball of dough. (If it is too sticky, add more flour; if there are dry patch- es of flour, add more water.) Once the dough has come together in a ball, take it out and knead it by pushing it flat with the ball of your hand, then folding it over into a new ball and flattening it all over again. You should continue to knead for 8 - 10 minutes by which time the dough should have become quite elastic. Put the ball of dough into a clean bowl, cut a cross in the top with a knife, cover the bowl tightly with plastic and put in a warm, draught free place to rise. It should roughly double its size in 1 to 3 hours depending on the room temperature. When the dough has risen, take it out of the bowl and 'knock' the air out of the ball with your fist. On a floured board knead it again for a further few minutes then flatten it with your hands. Roll the dough out with a rolling pin till it is no more than 3 mm thick in the middle - a little thicker at the edge - and place it on a flat baking tray. Spread with tomato sauce (see below) and your cho- sen topping, then bake in a hot oven (220C/400F/Gas Mark 7) for 8-12 minutes or till the topping and base are cooked. Serve at once. TOMATO PIZZA TOPPING *Enough for 1 pizza as above* 400g (1 lge can) chopped tomatoes 1 large clove garlic, chopped 1/2 tsp dried basil large pinch each dried parsley & oregano sea salt & freshly ground black pepper Put the tomatoes and garlic in a pan on a low heat and cook gently for 30 minutes. Add the herbs and contin- ue to cook for a further 30 minutes till the tomatoes are well reduced. Season to taste. ---------------------------------------------------------------------
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From: Betty Rosen <Rebar70@AOL.COM> Subject: cake mixes -- summary Most advised adding ingredients to the mix to provide more flavor and texture. Some of the ingredients suggested were: To chocolate cake mixes: add more salt add chocolate chips add 1-2 Tb ground or instant coffee granules add 1/4 tsp cloves add almond flavor (several suggested doing this) "jazz up" mix with Skor candies. To white cake mixes: add vanilla add lemon zest or orange zest add one or more of: almond meal, ground hazel nuts, orange peel, cocoa, milk chocolate chips, raisins, sultanas, anise seed One person added 1/2 cup mayonaise, 2/3cup water and 2 eggs instead of the suggested additions on the box. Hunt's vanilla pudding was another added ingredient and is said to add moisture. Another person suggested adding extra sugar, eggs, fruit and/or chocolate. Putting extra frosting on was still another suggestion. Several said they used recipes in Bette Hagman's books (the ones that were made with gf cake mixes). Some liked the results, others did not. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: Cake recipes I tried an experiment last night using Nick Malgieri's recipe for a wonderful Banana CAKE (not bread) recipe. I sued two substitutes for the cake flour--cornstarch & Fearns Rice Baking mix and got two different results. The cornstarch was tastier, but the bananas were too heavy for it and there was a heavier layer close to the bottom. The rice mix was lighter, but blander and had an aftertaste. My daughter and I, and the dog, too, preferred the cornstarch version, even tho it was heavier. Some notes on the recipe for us-- for the cornstarch version cut down on the bananas to about half and add banana flavoring. For the mix, whre baking powder is present, omit baking powder from recipe, but add baking soda indicated (due to the acid in the buttermilk). If you don't have buttermilk in the house, you can substitu te soured milk (remove 1 tablesponn of milf from 3/4 cup and add 2 tablespomn gf vomegar) OR substitute 3/4 cup plain yogurt. I have found that to keep the cakes etc from sticking to the bottom of the pan, not only should you grease and paper the pan, but place the pan on a cookie sheet to distribute the heat evenly. One other hint--you can beat the sugar, butter and eggs together for as long as you like in any recipe, but when you add flour, you should just lightly fold it in with a spatular. Overmixing makes a cake tough With all that said, here is Nick Malgieri's recipe as is. Substitute your choice of flour for the ckae flour indicated. My suggested changes are in ( ) BEST AND EASIEST BANANA CAKE 1 1/2 sticks butter 12 cup packed brown sugar 1/2 cup gran. sugar 3 larg eggs 1 cup mashed ripe bananas 1 teas vanilla extract (1 teas banana flavoring) (1/4 teas fresh nutmeg,grated) 1 teas balomg powder 1/2 teas baking soda (see above) 2 1/2 cups cake flour (see ablove) 3/4 cup buttermilk Presheat oven to 350. Grease 9x13x2 pan and line bottom with parchment or wax paper. Cream together butter and sugars for at least 5 min or until llight and fluffy. Add eggs one at a times, beating well after each addition and scaping down bowl frequently. Add bananas and extracts and combine thoroughly. combine dry ingredients together and gently fold in ( You can also use a pulsing motion with mixer) Add buttermilk and combine. Pour into prepared pan. Place on cookie sheet. Bake about 35 min or until tests done. Let cool in pan 10 min, then cover with rack, turn upside down and remove pan and paper. Turn rightside up and let cool completely. --------------------------------------------------------------------- From: Ellen Switkes <Ellen.Switkes@UCOP.EDU> Subject: Lemon Angel Pie Here's a great recipe for a lemon meringue pie that's upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. It's not low cal, but is very tasty. Meringue Crust beat until stiff 4 egg whites and 1/4 t cream of tartar add gradually 3/4 c sugar and 1 t vanilla spread on well greased 9" pie pan and bake 300 degrees for 1 hour. Cool. Lemon Filling beat well 4 egg yolks add 1/2 cup sugar, 1/2 cup water, 2T lemon juice, 2t grated lemon rind cook over low heat until thick, cool in pan. Spread over crust. It doesn't make very much filling, so spread it thin. Whipped Cream Topping Whip 1 plus 1/2 pint whipping cream, spread over filling, serve. Store pie in refrigerator up to 24 hours. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: PUMKINS You wanted a pumpkin recipe--here goes. I devloped this about 20 years ago and I make it up every fall. Because of the honey, it lasts indefinetaly in the refrig. Try this as a side dish with poultry, put it on peanut butter instead of jelly, and use in place of pumpkin in recipes (just eliminate other spices) You can use this in place of prune puree in cooking with fewer carbs and higher Vit A. You need cheese pumpkins (they are flat, pale yellow). Weigh before cooking. Cut into chunks, put in large baking pan with about an inch of water and bake at s350 for about an hr or until soft. (I do this in batches) Let ccol, retain water. Peel and seed pumpkin. Puree in blender, adding water as needed. Pour puree into HEAVY potm For every 3 lbs of pumpkin, add 1 cup honey, 1tablespoon cinnamon, 2 teas cloves, 1 teas nutmeg, 1 teas allspice, 1 teas ginger, 2 cujps (or more) raisins. cook over very low heat, stirring constasntly until thick. Let cool, Place in plastic containers and store in frig. (If you cannot find cheese pumpkins, don't use jack-o-lanterns--they are too watery. Instead, sub. acron or butternut squash and/or sweet potaotes.) --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: PIE CRUSTS For those looking for pie crust recipes--if the pie is egg based, you do not need a crust. Grease the pie pan, if you wish, sprinkle some cookie crumbs [optional] and bake the pie naked. It will come together just fine. I've made sweet potato pies that way and they are wonderful. --------------------------------------------------------------------- Subject: Pie Crust From: jrittel@MINDSPRING.COM l cup GF mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch) 1/2 tsp salt 1/2 tsp xanthan gum (sold at health food stores) 1/2 cup shortening 3-4 T ice water Mix GF mix, salt and xanthan gum in bowl, then blend shortening in with pastry blender. Use fork to mix while pouring small amts of ice water in and make into ball. Roll out onto GF mix floured waxed paper and turn upside down into 9" pie plate. Don’t worry if it tears, just repair by patching. Bake at 475 deg for one crust pie, pricking bottom so it won’t bubble up for 10 min or until light brown (will be lighter than wheat pie crust). This crust is very crunchy and flaky. --------------------------------------------------------------------- From: "L.Shriver" <lbshri@GTE.NET> Subject: Sugar Cookie Recipe 1 1/2 Cups Brown Rice Flour 1/2 Cup Tapioca Starch 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1 Teaspoon Vanilla 1 Cup Sugar 1/2 Cup Butter, Softened 2 Eggs, beaten In a med size bowl, mix Brown Rice Flour, Tapioca Starch, Salt, and Baking Powder. Blend well and set aside. In a mixing bowl, cream Butter, and slowly add sugar and cream until light and fluffy. Add the two beaten Eggs. and Vanilla and blend again. Add Flour mixture and mix until mixture pulls away from the side of the bowl. Place cookie dough in waxed paper ( I rolled it like a log) and chill in the refrigerator for several hours. When the dough is chilled, you can either cut it with cookie cutters or slice it to make round cookies. Bake on an ungreased cookie sheet at 350 degrees. I have found that with gluten free cookies, it is better to let them cool first, before taking off of the cookie sheet. This reduces crumbling. I also use a spatula, to remove the cookies from the pan. I made Witch Hats out of mine. I cut into a round cookie shape. (used a knife and cut about a 1/2 inch of dough and placed on cookie sheet) When cookies are done, let cool, and then remove from pan with spatula. Spread your favorite GF chocolate frosting on each cookie, place a Hershey's kiss in the middle and then with a orange colored frosting, you can decorate around the base of the Hershey's kiss, to make it resemble a hat band. If you need a icing recipe, please email me and I will be happy to mail them. ( I use a butter cream icing.) --------------------------------------------------------------------- From: "P. Schwartz" <FXSTZ@calweb.com> Subject: Sweet Potato Pudding 2 ripe bananas 1 cup light cream 1/8 teaspoon salt 1/4 cup raisins 1 cup cook mased sweet potatoes 2 tablespoons brown sugar 2 egg yolks lightly beaten 1. Preheat oven to 300 degree 2. Combine all the ingredients in a large bowl and mix well. Turn into a well-buttered baking dish and bake about 45 minutes or until set and browned on top. Yield: four servings. I had to change the recipe a little because we don't eat eggs. I made whipped cream (with sugar) and substituted for the light cream. --------------------------------------------------------------------- From: Phyllis Chinn <Snowfeet1@AOL.COM> Subject: Crust for Cheesecake I make a lot of cheesecakes and find that if you make a really crispy cookie and grind them up in food processor and then add 2T melted butter and 1 T sugar it makes a pretty good crust. Press in springform pan and bake at 325 for 8 - 10 minutes and then proceed with cheesecake recipe. --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Graham Cracker Crust A recommendation is to use Health Valley's Rice Bran Crackers (actually are quite similar to a strong-tasting graham cracker). I've used them for crusts & they work great! --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Chocolate Truffles 7 1/2 oz. bittersweet chocolate, broken into pieces 1/2 c. heavy cream 2 T. unsalted butter 1/4 c. confectioners sugar 2 T. cognac or brandy of your choice 1 T. ground cinnamon 1/2 c. dutch-process cocoa powder In a double boiler, over med. heat, combine the chocolate, cream, and butter. Stir occasionally until melted. Heat the chocolate mixture to 100 degrees. Transfer the mixture to a large bowl. Sift in the sugar, 1/4 c. at a time, while whisking. Add the cognac and whisk until smooth and shiny. Pour chocolate into 1-inch deep cookie pan. Cover and refrigerate overnight. Sift cinnamon and cocoa powder together in a small bowl. Shape the truffles using a small scoop. Quickly roll into a ball with your hands and place in the cocoa. Roll to cover. Refrigerate until ready to serve. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Chocolate Pate with Curacao Sauce 15 oz. extra-bittersweet chocolate 1 c. heavy cream 4 T. unsalted butter 4 large egg yolks, heat tempered (see directions) 1 c. confectioner's sugar 1/2 c. curacao (or substitute grand marnier) 2 c. curacao sauce (recipe below) 1/2 c. chopped pistachios sprigs of mint To heat temper egg yolks 4 large egg yolks 3 T. lemon juice 2 T. water pinch salt Have several clean whisks or forks on hand before starting. Place egg yolks in microwave-safe bowl. Whisk until smooth. Whisk in lemon juice, water and salt. Cover with plastic wrap and microwave on full power 45 sec. or until mixture begins to rise. Using a clean whisk or fork, whisk again, and return to microwave again, covered with plastic wrap. Cook 8-10 sec. more. Remove from microwave and use a clean whisk or fork to whisk smooth again. Repeat 5-10 times or until temp. reaches 180 degrees. Cover and set aside. For pate: Combine the chocolate, cream and butter in the top of a double boiler over simmering water, cooking until chocolate is melted and warm, about 10 min. Transfer to a large warm bowl. Add the heat-tempered egg yolks, whisking until well combined. Add the sugar gradually while whisking until chocolate is shiny. Whisk in the liqueur. Line a small 3 c. terrine mold, covering all the surfaces with parchment paper. Pour the chocolate mix into the mold and refrigerate overnight. Invert the terrine and pull on the edges of the parchment to release the pate. If the pate sticks, loosen it by dipping the terrine into hot water for a few seconds. Refrigerate until serving. Cut pate into slices using a wire cheese cutter or dental floss. Place slices in center of serving plate and spoon sauce over top. Garnish with pistachios and mint. --------------------------------------------------------------------- From: Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Curacao Sauce: 1 c. half-and-half, scalded 2 oranges, rind zested 1/4 c. sugar pinch salt 5 large egg yolks 1/4 c. orange juice 1 T. vanilla 1/2 c. curacao In a small pan, combine the scalded half-and-half and the orange zest. Allow to steep until cool. Return to heat and warm until scalded again. In a med. sized saucepan, combine the sugar, salt yolks and orange juice. Whisk in the scalded half-and-half. Stir over med. heat until thick enough to coat the back of a spoon, about 8 min; do not boil. Remove from heat. Add the vanilla and the curacao. Stir until warmed through. Strain through a fine sieve into a metal container and refrigerate until ready to serve. --------------------------------------------------------------------- From: George & Gayle Kennedy <gmk3@CORNELL.EDU> Subject: Rich Pie Crust 1 cup rice flour 1/3 cup tapioca starch 1/3 cup cornstarch 1/3 cup potato starch 1 1/2 tsp Xanthan gum (see Zaccardi's message this A.M about mung bean flour) 2 tsp sugar (optional) 1 1/3 sticks butter, softened (or equivalent) 1 egg 1 Tbsp GF vinegar approx 1 tsp. cold water. Mix dry ingredients together; cut in butter until the size of peas. Add egg, vinegar, and water and mix well. Use enough water to produce a dough that handles well. (This quantity of water will vary depending on how dry your house is and how dry the flour is.) You may find that the dough handles best after being chilled, but it will work immediately. Roll out on floured plastic wrap. (Laura suggested that the chef wipe the counter with a damp cloth before putting down the plastic wrap, so it will not slip around - she also said you could use a plastic bag (dry cleaner, grocery store...) as it would be larger than a piece of plastic wrap from a roll of same. Shape and place in pie pan and bake as directed in your home recipe. This produces 2 9-inch crusts. Remember that gluten-free pastry can stand more handling than regular wheat pastry, so don't be shy about handling it. Laura recommended this for open face pies. For some reason she says it is harder to use this as a top crust. I didn't pay attention to the reason. --------------------------------------------------------------------- From: George & Gayle Kennedy <gmk3@CORNELL.EDU> Subject: FRUITCAKE One quart mincemeat l lb or 2 cups candied fruit 1 can condensed (not evaporated) milk 1 cup rice flour 3/4 cup sweet rice flour 3/4 cup gram flour 1 tsp soda 2 eggs 1 cup chopped walnuts or pecans Grease and flour tube pan. Mix dry ingredients together. Combine eggs, milk, mince, fruit, and nuts; fold in dry ingredients. Spoon batter into pan. Make at 300 degrees F for 2 hours. If two loaf pans are used, reduce baking time to one hour and 20 minutes. Cool 15-20 minutes, then turn out of pan. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: Pineapple Cake Preheat ovento 375--use 9" cake pan or 10" cast iron skillet 3 tablespoons sugar 2 tablespoons butter 1 fresh pineapple 6 prunes, cooked & pitted 3 eggs 2 cups sugar 1 cup milk 1 1/2 cups cornstarch 1 teas baking powder Melt 3 T sugar & 1T butter in baking pan & ftir until golden brown, coating sides & bottom of pan. Slice and core pineapple. Cook in small amt of water for about 15 min (or use cammed pineapple). Arrange slices in bottom of pan, placing prune in center of each slice. Beat egg yolks until thick, add 1 cup sugar, milk and cornstarch sifted with baking powder. Fold in stiffly beaten egg whites. Pour into pan over the pinapple and bake about 45 min . Let cool 10 min and unmold onto plate. Pour over the following syrup: if using fresh pineapple, put peel in heavy saucepan,(if using canned, use syrup) add 1 cup sugar & remaining 1 Tablespoon butter. cook until thick. (should be about 1 1/2 cups) --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com Subject: CORNSTARCH BUTTER COOKIES 1 cup butter 1 cup sugar 1 cup rice flour, sifted 2 cups cornstarch, sifted Makes 100 very small cookies Cream butter & sugar, work in the flour & cornstarch, Roll or pat out onto board floured with cornstarch to about 3/8" thickness. Cut cookies 1" in diameter. Place on cookie sheet. Bake at 300 for about 1/2 hr --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: Mini-Coconut Cupcakes preheat oven to 325. Place paper liners or grease mini-cupcake pans 2 cups butter 2 cups sugar 9 eggs, separated 2 cups rice flour 1cup freshly shredded coconut 3 Tablespoons freshly grated coconut 1/2 cup coconut milk 1 teas baking powder Cream butter & sugar and add egg yolks one at a time, beating well after each addition. Mix in rice flour, addd shredded coconut and mix well. Add coconut ;milk, coconut & baking powder. Mix well. Stiffly beat egg whites and fold in. Fill cups 2/3 full & bake for about 20 min in a 325 oven until golden brown. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: Sponge Cakes with Rum 3 eggs, separated 5 tablespoons sugar 5 tablespoons pototo flour rum Beat egg whites until stiff, add unbeaten yolks. Fold in sugar & potato flour sifted together. Pour into greased muffin tins & bake for 20 min at 350 degrees. Unmold and pour 1 Tablespoon of rum over each cake. (Makes 12) Hurry!Hurry! 2 eggs 4T. melted butter 1 cup sugar 1 cuo rice flour Beat eggs. mix in sugar & melted butter and then add rice flour. Pour into greased muffin tins, and bake about 29 min in 350 oven or until golden brown. Serve with chocolate ice cream --------------------------------------------------------------------- From: Sheryl Tingley <sjtingley@HOTMAIL.COM> Subject: Tender Vinegar Pastry Removed because of copyright restrictions --------------------------------------------------------------------- From: Dianne <steeper@CABLELAN.NET> Subject: pie crust I recieved 50 responses to my pie crust request. I was making an apple pie and very frustrated with the crust...especially the top. It kept falling apart and looked like a 3 year old had made it. Here is the summary of the responses including a couple of quick recipes. 1. Suggestions for recipes were: dream pastry recipe in Betty Hagman's book ( not sure which book), vinegar pie crust from Betty Hagman's first book. recipe #1 from Betty C l l/2 cups of gf mix flour 1/2 c soy flour 2/3 cups shortening 5-7 tablespoons cold water ( I use 7 ) l teaspoon Xantham mix this as you would any dough for pie form your dough into a ball and divide in half place one ball of dough betweentwo sheets of wax paper, roll out the dough to the thickness you want but it should be on the thin side. You will have to turn the paper over and roll the reverse side. Peel the top paper off and gently place in pie plate forming to your plate, then gently peel the remaing paper off. (mend any place that needs it) Roll your top crust the same way you rolled the bottom crust, remove one paper, then again gently turn your crust over your pie filling, remove the remaing wax paper (carefully) crimp your edges, and I usually sprinkle a mixture of sugar and cinnamon on the top. I found it takes a little practice in working with the wax paper cause it wants to slide or creep, but be patient it will come together. ----------------------- recipe #2 from Jessie 2 1/2 cups of above flour mix 2 sticks of cold GF butter.( I used Tillamook or Land o Lakes) 4 Tablespoons of cold milk 1 egg The recipe I used was the one posted a couple of weeks ago. Another suggestion was to put an egg in your recipe to help bind it. 2. Alot of people suggested rolling the pastry between waxed paper or plastic wrap. Some spray it with a gf oil spray. Then it is easier to get onto the pie. David suggested a non stick cloth be used to roll the pastry out on but I am not familiar with that and not sure where to get one. Another suggestion was:quote We use the no mess dough disc that Carolina Country Kitchen offers. It is a disc about 16" in diameter with a cover that you sprinkle a GF flour on. When you roll out your dough it will just peel off without any trouble at all. They also have a cover for the rolling pin that is also a great work saver and keeps the dough from sticking. Check out their web site at www.brinet.com/~cck or call them at 1.828.693.6549 3. At least 1/2 the responses suggested a crumble top or studel type apple pie. Here is one recipe that I tried and is wonderful. Quote: I use a streusel topping for my Dutch Apple Pie. Mix 3/4 c. GF flour thoroughly with 1/2 tsp. cinnamon. Stir in 1/3 c. light brown sugar. Cream 1/3 c. butter until soft and smooth and work into the flour-cinnamon-sugar mixture until well blended. Sprinkle this crumbly mixture over the top of the pie before baking. This burns easily so bake in a slow oven (325*) and watch carefully. If you're milk-free, you can use a MF margarine but it's not as good as real butter. Note: Vegetable spreads or diet margarines will NOT work. 4. The last suggestion was a really good one and that was to make the bottom crust as usual and repair it as needed but for the top crust use cookie cutters to piece the top on. I tried this today and it looks great ( still in the oven). Here is one quote: I solved this problem by using a pretty cookie cutter. I have one that looks like a holly leaf. I roll out the pie dough to the proper thickness and then use the cookie cutter to cut out as many leaves as I can. Next, I carefully slide the waxed paper onto a cookie sheet and place it in the freezer for a few minutes. When the dough becomes stiff I peel off the "cookies" and place them attractively onto the pie. For Thanksgiving I just sort of pile them on. (think raked leaves) But for Christmas I arrange them like a wreath and place a few red hots here and there to look like holly berries. --------------------------------------------------------------------- From: Russ Paden <cbc@GOODNET.COM> Subject: Easy Uncooked Fruit Cake Dice and mix together: 6 cups pecans 2 lb candied cherries 2 lb candied pineapple 1 jar cherries, reserve juice Crush finely and mix with fruit: 1 lb GF graham crackers Melt together: 1 lb GF marshmallows 1 lb butter Pour melted mixture and reserved cherry juice over fruit mixture, stirring until all crackers are moist. Pack into containers lined with wax paper and store in refrigerator. Enjoy! --------------------------------------------------------------------- From: Barbara Emch <Bjemch@AOL.COM> Subject: Chocolate Drop Cookies Preheat oven to 400 deg. Mix with wire wisk: 1 1/4 cups GF mix (Bette Hagman) 1/2 cup soy flour (use GF mix if desired) 1/2 tsp soda 1/4 tsp salt 1 cup chopped walnuts (can be optional) Cream: 1/2 cup softened butter 1 cup sugar 1 egg 1/2 cup cocoa 1 tsp vanilla Add to creamed mixture: 1/3 cup buttermilk 1/4 cup applesauce Add dry ingredients to creamed ingredients and drop by teaspoonfuls onto cookie sheet sprayed with PAM. Bake for 8 - 10 minutes. Chocolate Frosting for Cookies - Cream 2 tsp vanilla & 1/2 stick softened butter then add: 2 cups confectioner’s sugar with 1/3 cup cocoa & 1 to 2 T milk. --------------------------------------------------------------------- From: Barbara Emch <Bjemch@AOL.COM> Subject: Kolache Mix with wire wisk in medium bowl: 2 cups rice flour 2 cups tapioca starch 2 pkgs fast rise or dry yeast 2 tsp xanthan gum Scald 1 1/4 cup milk (I used skim) and add to it and allow to cool: 1/4 cup plus 2 T sugar 1/3 cup butter 1/2 tsp salt Mix in large bowl with dough hooks: 2 large eggs 1 tsp lemon juice To the large bowl, add the cooled milk mixture, then the dry mixture, mixing well on low. Beat dough on medium for several minutes. Spray two cookie sheets with Pam. Sprinkle tapioca starch on waxed paper and spoon out 1/4 of dough at a time to roll out on the waxed paper. It will be very sticky. Sprinkle enough tapioca starch on the top of the dough so you can roll it out to about 3/4 inch. It should be a square about 8 inches x 8 inches. Spoon out 1/4 of the nut filling (recipe follows) and spread evenly onto the dough with a rubber spatula. Start rolling from the bottom. If dough sticks, use a pancake turner to loosen from the waxed paper and put a small amt of tapioca starch on it to make it easier to roll. After dough is all rolled up, very gently pick up with pancake turner and your hand as it is very tender and place on the cookie sheet. You can brush with milk to make the top shiny, but this is optional. Repeat with 3 other portions and put in slightly warmed oven to rise for one hour or until risen enough. Take out of oven and preheat oven to 350 deg. Bake for 20 - 25 min, but this time is not exact so please check for doneness with toothpick. Filling: Grind approx 1/2 lb of walnuts to make 2 cups of finely ground nuts. Then add 1 cup sugar, 1/2 tsp cinnamon, 3/4 stick of butter, and 2 T milk or enough milk to make pasty. Here's the recipe for it, but please bear in mind that the baking time might not be exact as I kept checking it and adding time. --------------------------------------------------------------------- From: Chris Silker <rdsilker@MR.NET> Subject: Chocolate Cheesecake Bars Crust 1 cup Health Valley Rice Bran Cracker crumbs 1/4 cup brown sugar 1/3 cup butter - melted dash cinnamon Filling 8 oz Neufchâtel or cream cheese 1/2 cup granulated sugar 3 tbsp unsweetened cocoa powder 2 eggs 1/2 tsp vanilla 1 scant tbsp gf flour mix 1/8 tsp xanthan gum Topping 2 tbsp butter - softened 3 oz Neufchâtel or cream cheese 1 cup powdered sugar 1/2 tsp vanilla Heat oven to 350°F. Crust: Combine rice bran cracker crumbs, brown sugar, and cinnamon. Stir in 1/3 cup melted butter. Press into ungreased 8x8x2 pan. Bake for 8-10 minutes. Filling: Beat 8 oz Neufchâtel or cream cheese in a small bowl. Add, one at a time, sugar, cocoa, eggs, gf flour mix, xanthan gum, and vanilla. Mix well after each addition. Pour over baked crust. Bake for 30 minutes. Cool completely. Topping: Combine 2 tbsp butter and 3 oz Neufchâtel or cream cheese in a small bowl. Beat until well blended. Add powdered sugar and vanilla. Beat until smooth. Spread over filling. Refrigerate. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Chocolate Covered Pecans 4 cups pecan halves 1 cup, 6 ounces, milk chocolate chips 1 bar, 4 ounces white chocolate 2 tablespoons unsalted butter Line a 15x10inch jelly roll pan with foil and spread nuts in a single layer on top. Bake in 325 degree oven 10-15 minutes, stirring occasionally, until nuts are golden and fragrant. Let cool. Meanwhile, melt milk chocolate chips over hot water or in microwave. Transfer pecans to large bowl, leaving foil in pan. Toss with melted chocolate until well coated. Spread nuts in a single layer in foil-lined pan. Melt white chocolate with butter, mixing well. Drizzle decoratively over tops of nuts. Freeze until chocolate hardens, 5 to 10 minutes. Remove pecans from pan and break into large pieces. Will keep in rerigerator up to 1 week. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Creamy Mints *tint with food coloring, if desired 4 tablespoons butter or margarine 1/2 cup light corn syrup 1 teaspoon peppermint extract 1, one pound box confectioner's sugar, divided food coloring, if desired In food processor, combine first 4 ingredients with 1/2 cup conf. sugar until smooth. Transfer mixture to large bowl, and thoroughly knead in remaining sugar, a little at a time, until mixture is thickened and no longer sticky. Divide into two portions, and add food coloring to each, if desired, kneading carefully for uniform color. With hands, roll candy into 3/4 inch balls and place on waxed paper. Flatten each mint with a fork, making a crisscross design. Allow to air dry several hours before placing in containers. Store at room temperature. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Almond Macaroons 2 cups, about 9 ounces blanched almonds, sliced 3/4 cup sugar 2 teaspoons almond extract 2 egg whites, at room temperature In covered blender container, blend almonds half at a time until finely ground. Line cookie sheet with heavy foil Preheat oven to 350. In medium bowl, combine all ingredients until well mixed and stiff. Drop in 1 inch mounds, 1 inch apart on sheet. Bake 20 minutes or until firm at edge, soft in center and golden. Remove from oven and lift foil with macaroons to wire rack to cool. When cool, peel off foil. Store in tightly covered container. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Ding Bats 1 1/2 cups chopped dates 1 cup sugar 1 egg, beaten 1/4 cup butter 1/4 cup water 1 1/2 crisp rice cereal, Erewhon Rice Twice is GF 1/2 cup nut meats 1 teaspoon vanilla coconut or chopped nuts, if desired Cook dates, sugar, egg, butter and water over medium heat for 10 minutes, stirring constantly. Add cereal, nut meats, and vanilla, and let mixture cool. Form into balls and roll in coconut or nuts, if desired. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Coconut Crescents 2 tablespoons butter or margarine 2 tablespoons water 1 teaspoon vanilla 2 cups sifted confectioner's sugar 1/2 cup instant nonfat dry milk, or substitute Melt butter in saucepan. Add water and vanilla. Combine conf. sugar and dry milk. Stir into butter mixture, 1/2 cup at a time, mixing well after each addition. Blend in coconut. For each candy, shape about 1 tablespoon mixture into a roll 2 inches long and curve to make a crescent. Refrigerate until firm, about 15 minutes. Melt chocolate and shortening over hot, not boiling water. Remove from hot water; let stand to cool slightly. Dip half of each piece of candy into chocolate. Place on waxed paper to dry. Refrigerate until firm. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Canned Peach Pie pie crust mixture for 2 crust pie 2-1 lb cans GF peach slices 3/4 cup sugar 1/2 teaspoon cinnamon 3 tablespoons cornstarch pats of butter Drain juice from one can of peaches. Place both cans of peaches and liquid into either large microproof bowl, or medium size saucepan. Combine dry ingredients and add slowly to peaches. Cook either in micro on high, checking after two minutes at a time, stirring after checking, until thick, or cook on stove, stirring constantly on medium heat until thick. Place in pie crust. Dot with butter or margarine. Bake at 425 for 10 minutes then at 350 for 35 minutes. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Edible Tempera Paint 2 egg yolks 2 teaspoons liquid food coloring Beat yolks in small dish. Divide among custard cups. For blue and green, stir 1/4 tsp. coloring into each cup. For all other colors, stir 1/2 tsp. coloring into each cup. To make black, combine 1 whole egg yolk, 1 1/2 teaspoons green, 1 1/2 teaspoons red, 5 drops blue. Use small, clean paintbrush to paint designs on cookies before baking. Bake as directed. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Strauss Waltz Butter Cake 1/2 cup potato starch flour 1/2 cornstarch 1 cup minus 2 tablespoons rice flour 1 tablespoon baking powder 2 teaspoons xanthan gum 1 cup butter, or if lactose free, use soy margarine, as I do 1 1/4 cups sugar 4 eggs 2 teaspoons vanilla 1 teaspoon almond extract, if desired, I have used banana extract and it was delicious Preheat oven to 375. Sift together potato starch flour, cornstarch, rice flour, baking powder and xanthan gum. Set aside. Cream butter and sugar, beating until light and smooth. Add dry ingredients, 1/2 cup at a time, alternating with an egg each time. Beat well after each addition. Add vanilla and almond extract and beat well. Pour into 10" greased tube pan spreading the batteer very evenly. Bake 40 minutes or until cake tester comes out clean. Remove from pan, after waiting about 10 minutes. Cool and sprinkle with confectioners sugar, if desired. --------------------------------------------------------------------- From: Audri Humphrey <rdNicoleJake@AOL.COM> Subject: Holiday Pistachio Sugar Cutout Cookies 3/4 cup sugar 3/4 cup brown sugar 1/2 cup vegetable shortening 1/2 cup butter (softened) 4 egg yolks 1 TBSP vanilla 2/3 cup pistachio nuts (finely chopped) 1 1/2 cup potato starch 2/3 cup corn starch 2/3 cup tapioca flour 2 tsp. baking powder 1 tsp. salt In a large bowl, blend sugar and shortening. Add egg yolks and vanilla. Mix flours, nuts, baking powder and salt together and add to first mixture. Work dough into a ball with your hands. Wrap in parchment paper and refrigerate 1 hour. Roll out dough on GF floured surface to 1/8 inch thick. Cut in desired shapes and transfer to parchment lined cookie sheets. Bake at 375 F. for 8 - 10 min. Decorate with powdered sugar icing. (Makes 4 -5 dozen 2 inch cookies). POWDERED SUGAR ICING Mix 1 1/2 cups powdered sugar, 2 TBSP. milk or orange juice and 1 tsp. vanilla. Stir in additional milk or juice 1 tsp. at a time until icing reached piping consistency. (I added a little butter to this to make it a little creamy.) Tint with food coloring if desired. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Vanilla Cream "If you're looking for a holiday dessert that is festive yet light, then try this molded custard, which separates into two layers as it chills. After unmolding it, you can dress it up with froze raspberries or strawberries." 2 envelopes unflavored gelatin 2 1/2 cups milk 3 eggs, seperated 1/2 cup sugar 1 tsp. vanilla Several hours, or the day before serving, soften gelatin in milk for 5 minutes. Scald milk in small saucepan or in microwave until bubbles appear around the edge. Meanwhile, beat egg yolks with suar and combine with hot milk in top part of double boiler. Cook over simmering water, stiiring occasionally, until mixture thickens and coats a spoon-about 15 minutes. Remove from heat, and transfer to large bowl. Let cool slightly. In medium bowl, with mixer on high, beat egg whites until stiff and fold into egg yolk mixture along with vanilla. Transfer to a 6 cup decorative mold and chill several hours or overnight. Just before serving, quickly dip mold in warm water and invert onto serving platter. Garnish with fruit if desired. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Vanilla Butter "What can you do with this sinfully rich specialty? Spread it on Franch toast on cinnamon toast, or on any other freshly baked goodie. You can also spoon it into a small crock for an imaginitive gift." 3/4 cup unsalted butter, softened 3/4 cup sifted confectioner's sugar 2 tablespoons vanilla extract In medium bowl, with mixer on medium, cream butter and sugar until smooth. Slowly beat in vanilla. Cover and chill until needed. Let warm to room temperature at least 30 minutes before serving. --------------------------------------------------------------------- From: Scott or Lynne Davis <rdsdavis@midwest.net> Subject: APPLE JACK COOKIES 1 cup sugar ½ cup margarine 1 egg 1 ½ cups Gluten free flour (I used Bette Hagman's blend) ½ tsp. baking soda ½ tsp. salt 1 tsp. cinnamon 1 cup grated apple Preheat oven to 375 degrees. Cream sugar and margarine, then beat in egg. Combine dry ingredients, then stir into sugar mixture. Stir in apple. Drop by tablespoons full onto a greased cookie sheet. Bake about 10 minutes. --------------------------------------------------------------------- From: "Robert F. Eyerman" <rd74415.503@COMPUSERVE.COM> Subject: Chocolate Mousse Cake non stick cooking spray 1-8 oz package semisweet chocolate 1/2 cup butter or margarine 6 eggs, separated 1/3 cup sugar 2 tablespoons corn starch confectioner's sugar Spray 9 inch springform pan with cooking spray; dust lightly with additional corn starch. In small saucepan combine chocolate and butter. Cook over low heat, stirring frequently, just intil chocolate melts. Pour into large bowl; cool to room temperature. In medium bowl with mixer at high speed, beat egg whites until foamy. Gradually add sugar, beating until soft peaks form. Add egg yolks to chocolate mixture; stir until blended. Stir in cornstarch. Gently fold in egg whites until thoroughly blended. Pour into prepared pan. bake in 300 degree oven for 40 minutes, or until set. Run knife around edge. Cool on wire rack. Remove side of pan. Sprinkle with confectioner's sugar. --------------------------------------------------------------------- From: Russ Paden <rdcbc@GOODNET.COM> Subject: SUMM tips on subbing cornstarch for cake flour I did make a chocolate cake that called for cake flour, and substituted cornstarch for all the flour in the recipe. It turned out very well. The flavor was great, nothing to hint that it was not wheat flour. The texture was great, not gritty at all. However, it was a little bit dry (probably because I didn't add an extra egg) but nothing unpalatable. Everyone seemed to like it just fine! I did the substitution about a week ago and I added 1 egg and 1/2 tsp of baking powder and it came out great. I hope yours did too. --------- I now make all my cakes using corn starch. You will only need to add an extra egg to the receipe. I have made pound cakes and you can not tell that they are any different from a regular cake. Good luck. ---------- I make ice cream cake! My kids think it is better than flour cake. ---------- I've never made a cake completely with corn starch but you might want to try the cake first by making half a recipe in case it doesn't turn out. Here is a good recipe you might want to try if it doesn't work out: White Cake Recipe - Barbara Emch Mix in bowl w/wisk: Cream: 2 cups Gf mix (Bette Hagman) 1 1/2 cups sugar 1 tsp xanthan gum 1 tsp shortening 1/4 tsp salt 1 tsp vanilla 3 1/2 tsp baking powder 3 eggs Add 1 cup milk to the creamed mixture, then beat in the dry ingredients and bake at 350 deg for 30-35 min for two 9" pans, 40-45 min for oblong pan, 15-20 for cupcakes. ---------- rather than cornstarch as your only flour (has been a MESS for me) try 3 psrts rice flour and 1 part sweet rice flour for every 4 parts wheat flour in the recipe. Works all the time for me (a cake lover) --------------------------------------------------------------------- From: Gayle M Chastain <rdjmgc@JUNO.COM> Subject: Lebkuchen (German ginger cookies) 1 beaten egg 1/2 cup packed brown sugar 1/4 cup honey 1/4 cup molasses 1 Tbls. apple juice or cider 1/4 tsp. grated lemon peel 1/2 tsp. lemon juice 1 cup rice flour 1/2 cup sweet rice flour 1/4 cup tapioca flour 1/4 cup garbanzo bean flour 1/2 tsp. zanthan gum 3/4 tsp. cinnamon 1/4 tsp. baking soda 1/4 tsp. cloves 1/2 tsp. ginger 1/4 cp chopped almonds 1/2 cup mixed candied fruits and peels Lemon Glaze (follows) Beat egg and brown sugar until light and fluffy. Mix in honey, molasses, juices,and lemon peel. In another bowl, thoroughly combine flours, xanthan gum, and spices. Blend into molasses mixture. Stir in almonds and candied fruits. Chill dough several hours or overnight. Sprinkle waxed paper with powdered sugar. Roll out dough to 14 x 9 inch rectangle. Cut into 1 1/2 x 2 inch cookies (I use a pizza cutter). Bake on lightly greased cookie sheet at 350 degrees about 12 minutes. Cool slightly; remove from cookie sheet and cool on rack. While warm, brush with lemon glaze. Lemon Glaze Combine 1 1/2 cups powdered sugar and enough lemon juice (about 2 tsp.) to make a glaze. These are better if allowed to sit a few days before eating. They keep well. --------------------------------------------------------------------- From: Gayle M Chastain <rdjmgc@JUNO.COM> Subject: Russian Tea Cakes 1 cup butter or margarine 1/2 cup powdered sugar 1 tsp. salt 1 tsp. GF vanilla extract 1 1/2 cups rice flour 1/2 cup sweet rice flour 1 tsp. xanthan gum 1 cup finely chopped pecans Cream butter and sugar. Stir in vanilla. Thoroughly combines flours, salt, xanthan gum and nuts. Add to butter mixture. Form dough into 1" balls. Place on ungreased baking sheet. Bake at 350 degrees for 10 minutes. Cool on sheet for 1 - 2 minutes. Remove and immediately roll in additional powdered sugar. Cool completely and roll again in powdered sugar. --------------------------------------------------------------------- From: Gayle M Chastain <rdjmgc@JUNO.COM> Subject: Chocolate-Orange Cups (from Woman's Day Magazine, 11/97) (Removed because of copyright) --------------------------------------------------------------------- From: Russ Paden <rdcbc@GOODNET.COM> Subject: Popcorn recipes Pecan-Honey Popcorn 3 qts popped popcorn (no kernels) 2 cups pecan halves 1/2 cup butter or margarine 1/2 cup honey 1 tsp GF vanilla Preheat oven to 350 degrees F. Combine popcorn and nuts in large heat-proof bowl; set aside. Combine butter, honey and vanilla in small saucepan. Cook over medium heat until butter melts. Pour honey mixture over popcorn mixture. Stir until combined. Divide mixture and place on 2 baking sheets. Bake 15 minutes, stirring every 5 minutes, until light golden brown. ----------------- Barbecued Popcorn 6 Tbsp popcorn - popped in an air popper 1/3 cup margarine 3 Tbsp GF chili sauce 1 Tbsp onion powder 1 tsp chili powder 1/2 tsp salt 2 Tbsp grated Parmesan cheese Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss. --------------------------------------------------------------------- From: Susan Mercier <rdmercierd@CADVISION.COM> Subject: Chocolate Cherry Pudding Cake with Cream Cheese Filling Pudding Cake 1 package (4 oz serving size) Chocolate instant pudding (I use JELL-O brand) 1 package (2 layer size) Devils Food or Chocolate Cake Mix (I used Cellimix brand) OR the dry ingredients to your favorite GF Chocolate Cake recipe. 4 eggs 1 cup water 1/4 cup vegetable oil 2 Tbsp Cherry Brandy Cream Cheese Filling 1 package (250 g) cream cheese, softened (I used Philadelphia Brand) 2 Tbsp sugar 2 Tbsp milk 2 cups prepared dessert topping (I used 1 package of Dream Whip Brand and prepared it as per the directions) Cherry Sauce 1 can (19 oz/540 ml) Cherry Pie Filling (I used ED Smith Light) 1/2 cup water 1 Tbsp Cherry Brandy Pudding Cake: Combine cake ingredients in large mixer bowl; beat at medium speed for 4 minutes. Pour into greased and rice floured 10" tub pan (or two 8" rounds). Bake at 350 for 50-60 minutes (tube pan) or 25-30 minutes (round pans) or until tested done. Cool in pans for 15 minutes, remove and finish cooling on racks. Sprinkle with icing sugar if desired. Cream Cheese Filling: Beat cream cheese, sugar and milk until fluffy. Fold into prepared dessert topping. Spoon about 1-1/4 cups into cake centre (tube pan) or between layers of rounds, and in centre of top round. Cherry Sauce: Combine pie filling, water and Cherry Brandy in saucepan. Stir over medium heat until blended and heated through. Spoon part of the warm sauce over the cake (around the outer edge and let it drip down the side). Serve cake sliced with reserved filling and sauce. Store in refrigerator. --------------------------------------------------------------------- From: Tracey <rdtracey@INNSEEKERS.COM> Subject: Coffee Cake Recipe[s] Shipman House Gluten-Free Coffee Cake 4 egg whites -- whip till stiff, but not dry 4 egg yolks -- beat till light and creamy 1 cup sugar beat in to yolks Add to yolk mix: 1 cup potato or rice flour 1/8 teaspoons salt 2 tablespoons lemon juice 1-1/2 tablespoon vanilla Topping 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon cocoa 1/2 cup rice flour 1/4 cup chopped nuts 3 tablespoons butter Fold egg whites into the batter. For topping, blend softened butter with sugar, nuts, cinnamon, flour, cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes. _________________ OR ______________________ In a classic mother-daugher moment, I wanted to make the coffee cake for my mom over thanksgiving. She *had* to help, and then dinked with the recipe a bit, so this is what I've now ended up with ... the blend of flours really makes a difference and I think the extra egg-and-a-half [?] has made it more moist. Tracey's Variation on the Shipman Coffee Cake 5 egg whites -- whip silly 5 egg yolks + 1 total egg -- beat till light and creamy 1 cup sugar -- beat in to yolks Add to yolk mix: 1/2 cup Lentil bean flour [from Indian grocer] 1/2 cup rice flour 1/8 teaspoons salt 2 tablespoons lemon juice 1-1/2 tablespoon vanilla splish of Bailey's * Topping 3 tablespoons butter, melted impatiently in a skillet 1/2 cup sugar a whole bunch of cinnamon 1/2 cup rice flour 1 cup chopped nuts Fold egg whites into the batter**. For topping, blend softened butter with sugar, nuts, cinnamon, flour cocoa. Bake in greased and floured 9-inch round pan. 325 for 20 minutes, then 350 for 15 minutes. *yes, I did call Bailey's and they assured me their Bailey's + Cream is totally GF ** mom would like it known that folding egg whites into batter is a lost art form. Impatience does not work here, or else you'll poof all the air outta the egg whites. She's convinced that if you "take the time and do it right, young lady" that the coffee cake will poof to well over 4 inches. With the kitchen gods on her side, her patient folding resulted in a nearly 5 inch tall coffee cake that spilled over and trashed her brand new oven. [size does matter <rdgrin>] *** for leftovers -- if any -- wrap in wax paper, then a ziplock baggie to keep in moistness. ---------------------------------------------------------------------
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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

From: MR&MRS Wentworth <artanbecky@QCONLINE.COM> Subject: Spiced Tea - Summary 27oz. Tang 1 c. instant Tea 1/2 c. instant Lemonade ( or add until it taste right) 3/4c. sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. cloves. Mix all together. Use 3 tsp./1 cup hot water. Spiced Tea: 1/2 c. instant tea 1 1/2 c. sugar 2 pkgs. (3.5oz. each) Orange Tang 1 tsp. cinnamon 1/2 tsp. cloves Mix together. Use 2-3 tsp. per cup of hot water ---------------------------------------------------------------------
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Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

From: lowcan <lowcan@concentric.net> Subject: Condensed milk summary Removed because of copyright restrictions --------------------------------------------------------------------- From: Linda Goldkrantz <Deborahgai@AOL.COM> Subject: Marshmallows 1/4 cup cornstarch 1/3 confectioners' sugar or powdered Vanilla Sugar 1 envelope unflavored gelatin 1/3 cup water 2/3 cup granulated sugar 1/2 cup light corn syrup pinch of salt 1 teaspoon vanilla extract 1. Sift cornstarch and conf. sugar into a bowl. Lightly grease an 8X8 inch square baking pan and sprinkle 1 tbs of cornstardchand sugar mix into it. Tilt pan to coat sides and bottom. Leave excess in pan. 2. Sprinkle the gelatin into water in a small saucepan and let soak for 5 minutes. Add the gran. sugar and stir over moderately low heat until both are dissolved. 3. In large bowl of electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form. 4. Spread fluffy mixture in prepared pan and smooth the top. Leave for 2 hours or until set. 5. With a wet knife, cut the marchmallow mixture into quarters and loosen around edges. Sprinkle the remaining cornstarch and suggar misture on a baking sheet and invert the blocks onto it. Cut each quarter into nine pieces and roll each one in starch and sugar. 6. Place on a rack covered with paper towels and let stand overnight to dry the surface slightly. Store in airtight container. Will keep for about one month. --------------------------------------------------------------------- From: "Lorry B. Getz" <lgetz@DU.EDU> Subject: SUMMARY - gravy Thanks to all who took the time to share with me their holiday gravy recipes. An overwhelming majority stated that it was simple, all one had to do was to take the pan drippings, add some water and cornstarch to it and voila! You'll have some pretty delicious gravy. A few mentioned that it was even better if you subsituted the cornstarch with sweet rice flour or garfava flour. Each flour gives a certain taste and texure and color. The above are especially handy for those unable to tolerate corn. 1) Using cornstarch as the gravy thickner does not work well when it comes to freezing food. Instead, use sweet rice flour. This freezes well. 2) DE RO MA (in Canada) contacted me and informed me that they carry soup and sauce bases...see section 5 in their catalog. Their website is: http://www.cosmo2000.ca/deroma .Their toll free number is 1-800-363-DIET, and fax: (450)629-4781. Their email is: deroma@odyssee.net 3) Steven Rice of Authentic Foods in CA emailed me and told me they have a gravy recipe on their website with their Garfava Flour. Their webpage for this recipe is: http://pages.prodigy.com/AUTFOODS And, now for the other recipies... 1) This is from Tami, a GF variation of her mom's traditional Southern gravy: Heat 1/4c. corn oil in a skillet over med high heat. Add 1/4 c. sweet rice flour when oil is heated through (test by throwing a little flour dust into it - when it sizzles, it's ready but BE CAREFUL, it doesn't take long, and will burst into flames if left too long!) stir constantly until roux begins to brown (and smell good!) remove from heat and add 1 c. broth (turkey or whatever) stir and put back on heat turn heat down to MED or lower and continue to stir(if you do it will not lump) add salt and pepper to taste (be generous with the salt) if you don't like the thickness, add more broth or warm water, stirring and cooking til it's the consistency you like one problem with GF flours: the oil tends to separate if it's bad, you can spoon off some of the excess, I also recommend refrigerating the broth for several hours and then removing the fat that congeals on top, also try not to make the gravy til you're almost ready to sit down at the table, the longer it sits, the more it separates. It's also not bad left over NOTE" this isn't a dark gravy (what mother called "yankee gravy") but more of a light tan. You can change the amount of gravy this makes by reducing the oil & flour - but always use equal proportions. 2) This from ANN: One can of GF unsalted chicken broth, add a bay leaf, sage, other spices you like, a piece of celery and carrot, and cook down to 1/2 volume. Strain and thicken with either cornstarch or arrowroot. Check for salt. 3)This from Diane: I have always made our giblet gravy with cornstarch. Just boil the neck and giblets with celery or celery seeds, a carrot or two and some chopped onion, salt and pepper until tender. Remove everything from the broth (don't worry if a little is left behind) And chop giblets and carrot. Remove neck meat from the bone. Mix some corn starch in a little cold water (directions are usually on the box) and then add it to your hot broth. After mixing, add the meats and vegetables back to the liquid and cook while stirring to thicken. It will thicken a little more after it cools, so don't get it too thick. Season with more salt and pepper if necessary.. We pour this over our mashed potatoes, dressing and turkey and sop our rolls in it, it's so good I probably can eat it like soup. --------------------------------------------------------------------- From: Joseph Zaccardi <zaccarja@frontiernet.net> Subject: Startling Solution to most Baking Problems:Mung Bean Flour! Over the past several months we have found that most recipes improve dramatically if mung bean flour is added in a proportion of 1/8 cup of mung bean flour to 1 cup of rice flour. For example pie tops roll out easily and don't tear. Pizza crusts can be folded in that classic wheat pizza eating technique. We have had outstanding success with making CREPES, RAVIOLI, POP TARTS, and DONUTS ( did I remember to say POP TARTS?). The Hagman flour mixes still work with the mung bean addition, but we've gotten good results when added to plain rice flour (kiss your Xanthum Gum good-bye!). Most recipes we've seen use a much higher proportion of bean flour--you will be pleasantly surprised with the 1/8 to 1 ratio. With three hungry kids we have not had the luxury of exhaustive experimentation--but everything we have tried so far has worked (Plain bread is one thing we have not got around to yet. Tell your kid you're baking bread when they know you could be making RAVIOLI and POP TARTS). Mung Bean Flour can be found in Asian grocery stores (and its cheap $1.00/lb [pick up a 20lb bag of rice while you're there]). --------------------------------------------------------------------- From: Ann Sokolowski <speecher@erols.com> Subject: MILK POWDERS Mix powder with a little warm warm to make a paste. Gradually add rest of water either with whisk or in a blender. (This ensures complete breaking down of the powder). PUT IN REFRIGERATOR FOR AT LEAST 24 HRS BEFORE USING. This "rest" really makes a difference. --------------------------------------------------------------------- From: Russ Paden <cbc@GOODNET.COM> Subject: No more gritty baked goods! (Remove because of copyright) --------------------------------------------------------------------- From: "Robert F. Eyerman" <74415.503@COMPUSERVE.COM> Subject: Condensed Milk and Cream Cheese Subst. Use Lactolase, Put in pot. Set flame to Medium. Stir quite a bit until it boils down. Several people have used coconut milk successfully. If anyone knows of one that is GF, plese let me know and I'll post it. Recipe using DariFree: 3/4 cup sugar 1/2 cup warm water 1 cup plus 2 tablesponns powdered milk or DariFree Combine. Heat to boiling. Cook until thick, 15-20 minutes. This should equal a can of condensed milk. One person said that Hispanic stores carry milkfree condensed milk substitute, a white label with a parrot on it. Here are the replies concerning lactose free cream cheese substitutes: Tofutti cream cheese Soya Kaas soy cream cheese Silky Tofu MoriNu Tofu --------------------------------------------------------------------- From: Diane Humphrey <diane@ozip.net> Subject: Soy based lecithin granules After discussing the problem of how home baked gluten free baked goods go 'moldy' quicker than regular items, a friend passed on to me information about increasing the moisture in baked goods and possibly increasing the shelf life. She read that if 1 to 1 1/2 tablespoons soy based granulated lecithin was substituted for an equal amount of butter or shortening in the recipe, the finished product would be moister and stay fresh longer. ---------------------------------------------------------------------
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