Celiac Recipes from 1998
Copyright by Michael Jones, Bill Elkus, Jim Lyles,
and Lisa Lewis 1998 - All rights reserved worldwide.
These recipes were posted to the Celiac List during 1998. Ingredients can
change or local adaptions may not be available in other areas, so caution is
recommended in the use of any ingredient. These recipes have not been
indepently tested for accuracy.
Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~
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
SAUSAGE MIX
Chicken Sausage
Fresh Pork Breakfast Sausage
Sausage patties
Ordinary sasuage recipes
Italian Sausage (2)
Bratwurst
Kielbasa
Pork Sausage
Other sources
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
CREAM OF 'WHATEVER' SOUP
Mushroom soup
QUICK MIX CASSEROLE
SOUP BASE
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
SPICED FRIED GREEN TOMATOES
Dilly green tomatoes
Green tomato pickles
Spiced green tomatoes
Governor"s mixture
Mince meat, green tomato
Green tomato pickles
Chow Chow (like a relish)
Green Tomato relish
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
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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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
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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.
---------------------------------------------------------------------
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
---------------------------------------------------------------------
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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