Celiac Recipes

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1999 - All rights reserved worldwide.

Disclaimer

These recipes were posted to the Celiac List during 1999. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.


Table of Contents

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

None

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

Bisquick Mix Donut maker information Pancakes (2)

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

Bread Recipe Cornbread recipe goldfish crackers Molly's homemade rice bread Sandwich buns and all purpose flour SANDWICH BUNS/PIZZA SHELLS/CINNAMON ROLLS Bread as good as real one Lemon Bread Banana -Corn Muffins Chick-Pea & Rice Bread Bread recipe from Dave Summary - bread question Kirsten's "Rye" Bread with Caraway Kirsten's Vienna Bread Corn Bread Delight Bread, Rolls, Hamburger Buns, Cinnamon Buns SUMMARY: Looking for dough that can be kneaded by hand (without making a mess)

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

Bean Soup Chicken Rice Soup Corn and Clam Chowder Matzah balls recipe Cream of Mushroom Sauce or Soup

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

Vegeterian hamburger patty Summary Pizza Crusts Carne Guisada

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

Pancit Spaghetti squash sauce (Polish Macaroni & cheese) Recipe for tortillas Rice Paper Wrappers for GF Egg Rolls VIETNAMESE STYLE SPRING ROLL FILLING Summary - Filo pastry Hamantaschen Biscuits or Dumplings

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

Pecan/Fudge Pie Almond Cookies Great Flourless Chocolate Cake Chocolate Chip Cookie Summary Biscuits Hot Fudge Cake GRAMPA JIM'S CHOCOLATE COOKIES One-bowl Zucchini cake/muffins Apple Crist Apple Cake Pistachio Butterballs COOKIE TIP Followup on cookie tip Tiramisu Recipe / GF Ladyfingers Valentine Trifle Light Carrot Cake Coconut Cookies Chocolate Chip Bars Easy Peanut Butter Cookies The best yellow cake but easy and really delicious Easy and good brownies Dairy free devil's food cake Soft Sugar Cookies White Cake Recipe Chocolate Raspberry Truffle Brownies Praline Bars - Delicious cookie recipes

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

Drinks Summary Holiday Punch How To Make a Great Dairy-Free Latte Herbal Iced Tea Fresh Mint and Ginger Lemonade Coffee Maker Tea

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

GF Flour Mixtre W/O Gums Summary Ketchup Summary GF Flour Mixtures w/o Soy or Potatoe Flours

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

None ---------------------------------------------------------------------
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: Bisquick Mix Hi everybody, I want everyone to share this: I found a wonderful tip: GF Bisquick mix replica and a site were is 400 Bisquick recipes. The Bisquick site is: http://soar.berkeley.edu/recipes/ You search for bisquick (this word alone and this spelling). You'll find these recipes, though there is duplicatas, but there must be 300 of them if you remove the duplicatas. 2 1/2 c. rice flour (could be white, brown or half & half) 1 2/3 c. potato starch, 3 tsp baking powder, 2 1/2 tsp salt, 2 tbs sugar, 1/2 c. dry buttermilk powder, (in supermarkets over dairy section or baking section) 3 tbs egg replacer powder (supermarkets over eggs section) 1 c. less 1 Tbs shortening. In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridg. or freezer because of shortening. --------------------------------------------------------------------- From: "Bulmer, Karen" <KBulmer@CHA.AB.CA> Subject: Donut maker information Here is the address for Salton the donut maker company (thanks to of one of our list members who found it). http://www.salton-maxim.com/salton/ The recipe I used is in Bette Hagmans second book. The adaptation for chocolate donuts is adding 1/3 cup sugar and 3 heaping tbsp cocoa to the dry ingredients. Add about ¼ cup water to the wet ingredients. I just sprinkle with icing sugar or make a glaze with butter, icing sugar and milk. --------------------------------------------------------------------- From: MsKatlee <denabena@EARTHLINK.NET> Subject: Pancakes Here is my pancake mix recipe that I 'converted' from my old wheat recipe. Sift together: 1-1/4 c rice flour 2 tsp. baking powder 1 tsp. soda 1/2 tsp. salt Mix together: 1-1/4 c buttermilk or sour cream* 2 eggs** 1/4 c oil Add to flour mixture and mix well. *Do not use powdered buttermilk powder though you may use a milk substitute or 1-1/4 c regular milk with 1 tsp. cider vinegar to "sour" the milk, I often use apple juice! **May use only one extra large egg ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: Carollee Hayward <realtyqueen@PRODIGY.NET> Subject: Bread Recipe In electric mixer with paddle attachment combine: 2 cups brown rice flour 3/4 cup tapioca flour 1/4 cup potato starch 1/4 cup white rice flour 2/3 cup instant non-fat milk powder 3-1/4 tsp xanthan gum 1-1/2 tsp sea salt 1 Tbs egg replacer 2 Tbs sugar 1-2/3 Tbs instant yeast 1/4 tsp ascorbic acid or 1 Tbs rice vinegar Add the following and mix on slow speed for one minute: 3 egg whites 1-1/2 cups warm water Continue mixing on med-high speed for four minutes. On a greased sheet pan or curved baguette mold, spoon the batter evenly into a long,smooth loaf. Brush the tops with 2 Tbs melted butter Cut three or four diagonal lines about 1/2 inch deep across the top. Allow to rise for 35 minutes at room temperature. Preheat the oven to 350F. Using a spray bottle mist the breads with water and bake. After two minutes spray the breads again. Repeat once again in two minutes. Bake an additional 25 minutes, or till loaves are golden brown. Allow loaves to cool for 10 minutes before removing from forms, then for an additional 30 minutes before eating. --------------------------------------------------------------------- From: raymond newsome <raymond@newsome67.freeserve.co.uk> Subject: cornbread recipe (Removed because of copyright) --------------------------------------------------------------------- From: Windy Cannon <wlcannon@ibm.net> Subject: goldfish crackers Seems there have been some requests for the goldfish cracker recipe. it is a modification of a bette hagman recipe so i don't know if i can post it to the list. on page 188 of her second book "more from the GF gourmet" is a recipe for Cheese Crisps if you leave out the paprika the dough will be a nice yellow color. i ordered a mini-goldfish cookie cutter from Wilton (1-800-794-5866 item 2303-f-208) because i could not find one in my town.(the lady on the phone couldn't belive that's all i wanted, the shipping was more the fish.) there was some requests for the poptart recipe too. that idea came from this list. make any gf pie crust recipe you like, roll out, cut how big you want your poptarts to be(i use a pizza cutter) put your favorite jelly or jam on them, fold over, pinch sides together to seal and bake. in the same bette hagman book is a recipe for Mock Graham Crackers. they are very good-i like these, my celiac son does not. this dough can be rolled out and cut with mini animal cookie cutters for animal crackers. makes a bunch and takes a while to cut out, so i haven't made these in awhile because my almost 5 year old son doesn't like them. making GF versions of gluten containing treats takes some time( and patience- Alan likes to "help") but he's worth it. anything to make him feel not so different. --------------------------------------------------------------------- From: Kelly Rohlfs <kellyr@BONAIR.STANFORD.EDU> Subject: Molly's homemade rice bread Sift: 1 cup brown rice flour 2 cups GF flour blend 3 tsp. xanthan gum 2 tsp. Ener-G Egg Replacer (optional) 1 tsp. salt 3 tsp. sugar 1 tsp. gelatin Add 1 1/3 cups non-fat dry milk powder and stir into sifted dry ingredients Use 1 package dry yeast Beat: 2 eggs plus 2 egg whites 1/4 cup melted butter 1 1/2 cups water 1 tsp. rice vinegar Place yeast, dry ingredients, and wet ingredients into the baking container in the order recommended by the bread machine manufacturer. Use a medium setting on quick bake. Open up machine during the first kneading to scrape down the sides of the pan (rice flours don¹t mix very wellthey need a spatula¹s help!). Be prepared to experiment, and adjust water and yeast accordingly (too much of either will make the bread rise too much, and spill over the pan during baking). Ener-G flours work best, and the Red Star yeast people are very supportive of GF baking efforts and challenges; I try to buy that brand. Let the bread cool for several hours before slicing (it helps for it to be really cool). I slice up the loaf and store individual slices in baggies in the freezer, taking one out every night so it¹ll be defrosted by morning. --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: Sandwich buns and all purpose flour GF All Purpose Flour mixture: 4 c. brown rice flour the rice can be white or brown, or half and half. 1 1/2 c. Sweet riec flour (at Asian markets) 1 c. Tapioca starch flour 1 c. Rice polish (Ener-g food at healthfood stores) 1 tablespoon fo Guar gum (healthfood stores) 1/4 c. butter or margarine 1 1/4 c. water 1 tsp salt 3 1/2 tsp xantham gum 2 pkg active dry yeast (l 1/2 T.) Whisk all ingredients together. Make large batches and store in ziplock bags in freezer. SANDWICH BUNS/PIZZA SHELLS/CINNAMON ROLLS 2 tsp sugar 1 3/4 c. lukewarm water 3 large eggs ¼ c. butter or margarine (not low fat substitute) 1 ¼ c. water (yes, an other l ¼c of water) 1 tsp. GF vinagar (I use Heinz)j 1/3 c. sugar, less the 2 tsp. above 1 ½ tsp salt 2/3 c. nonfat dry milk 2 c. rice flour (can be white or brown or ½and ½) 2 c. tapioca flour 3 ½ tsp Xanthan gum 2 pkg active dry yeast (1 ½T) Dissolve the 2 tsp sugar in the 1 ¾c. lukewarm water. Sprinkle yeast on the top and let sit 10 min. until bubbly. Melt butter. Add 1 ¼c. cool water and 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) Place English muffin rings, 4" aluminium tins, tuna cans, etc. on a baking sheet.Coat inside well with a non-stick spray. Fill half of them. PIZZA SHELLS(makes 2 14" shells) Place mound of dough on greased cookie cheet or pizza pan. Sprinkle with tapioca flour, coar fingertips with flour, and gently par the dough out to desired size using the flat of your hand. CINNAMON ROLLS: Proceed as for buns, but put only a small amount of dough in ring, top mixture of brown sugar, cinnamon, nuts and currants or raisins (0r ½ c. sugar and 2 tsp cinnamon) repeat layers. Allow dough to rise double in a warm place. can take as long as 1 ½ hr. Bake buns or rolls at 350F for 30 min. or until lightly browned and a toothpick inserted comes out clean. Cool on a rack. Swirl cinnamon rolls with icing if desired. Cut the buns in 2 . Seal in zip bags and freeze. Bake unfilled pizza shells at 400 8 min. just until they begin to brown. Seal surface lightly with olive oil, fill with topping, bake 10 min. additionnal. Or freeze baked shells for future use, fill unthawed shells with desired topping, bake at 400F for 10-12 min. --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: bread as good as real one I already received so much answers asking me for my recipe, I answer to the whole list. Also, all agreed with me saying they cook one GF cuisine only. Healthy, convenient and SAFER. For the bread, I make the one Susan Pieper posted on this list: 2th week of nov. 98, title: /R Fantastic Recipe for Hamburger/Sandwich Buns. However, I tried it in a breadmachine and it doest work. It all splilled over. I tried again with ½ a recipe and wasnt cooked enough. Had to transfer it to bread pan and finish in the oven. You absolutely have to make small breads: buns, rolls. I found small soufflé dishes (5") and it works perfectly. It makes 14 buns. I let them cool on a rack, slice them in 2 and freeze them. Thay are as fresh as the first day when I use them, for hamburgers, toasts or sandwiches. Also, the second best tip I had (I dont know which one is the best) is the flour mix that replace the All purpose flour in all the conventional recipes. It works!!! You can make your regular recipes and it is fabulous (at least all the ones I tried). It is: John Poindexter's recipe posted on this list sept. 2, 98. The subject is: Glutenfree All Purpose Flour. --------------------------------------------------------------------- From: Lynn Facey <faceybl@NBED.NB.CA> Subject: Lemon Bread 6 tablespoons Crisco shortening 1 cup white sugar cream together add 2 eggs 1/2 cup milk (I use lactose free milk) 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cup GF flour 1 teaspoon xanthum gum 1 tablespoon of lemon juice grated rind of one lemon Cook at 350 for one hour or until a toothpick comes out clean. Glaze: 1/4 cup of sugar juice from the rest of the lemon cook until dissolved brush on top of bread while it is hot You can also make these into cupcakes - use a shorter cooking time. I rely on the clean toothpick trick. --------------------------------------------------------------------- From: Jeryl Cordell <e3c@DPC.SANNET.GOV> Subject: Banana -Corn Muffins Chis Spreitzer sent out a recipe for Banana -Corn Muffins last Dec 1 and claimed they disappear ASAP. Tried them and she is right. My (Non CD) wife and I love them. So why am I writing? I was looking at the ingredients and saw the butter, sugar, eggs, vanilla and milk and didn't want to bother mixing all them (it's a guy thing) and wondered. something must have all them in it already. YES, the vanilla ice cream in the freezer. Used 2 3/4 cups of that for Chris's liquid proportions and it worked great. For all you higher protein flour fans, I used teff flour for the flour and ditto on the greatness. I don't have the original recipe in softcopy. --------------------------------------------------------------------- From: Patricia Onstott <p-onstott@TAMU.EDU> Subject: Chick-Pea & Rice Bread Wet Ingredients: 3 large eggs, lightly beaten 1 tsp. cider vinegar 3 Tbsp. olive oil 1-1/3 cups hot water 1/4 tsp. gluten-free maple flavoring extract or almond extract (optional) Dry Ingredients: 1 cup Chick-pea flour (also called garbanzo bean flour) 1 cup brown or white rice flour ½ cup tapioca flour ½ cup cornstarch 4 tsp. Xanthan Gum 3 Tbsp. brown sugar 1-1/2 tsp. salt 1 Tbst. egg replacer (optional) ½ cup dry milk 2-1/4 tsp. active dry yeast General Directions: Combine wet ingredients; pour carefully into baking pan. Measure dry ingredients; mix well to blend. Add to baking pan. Carefully seat pan in breadmaker. Select NORMAL/WHITE cycle; START machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. COOL upright on a riack before slicing or storing in airtight container. (P.S. I added the yeast to the hot tap water and allowed to set for a few minutes before combining with the remaining wet ingredients.) --------------------------------------------------------------------- From: dave taylor <tay137@HOTMAIL.COM> Subject: Bread recipe Listmates, I've seen quite a few "awful diet" messages the last few days, and have seen some complaints about the bread we are "forced" to eat. Well, I've found some really good bread recipes in a pamphlet from Red Star yeast, available free of charge by calling 1-800-423-5422 (1-800-4-CELIAC). I have no interest in this company, and I am not a representative of the company. I do know the bread has a very good flavor, toasts well, and can be made on the 2 hour cooking cycle in your bread machine. I particularly like the "Brown & White" bread. Here's the Brown & White recipe: Wet ingredients: 3 large eggs, lightly beaten 1 teaspoon cider vinegar 3 tablespoons vegatable or canola oil 1 1/2 cups + 2 tablespoons water Dry ingredients: 2 1/4 cups white rice flour 1 cup brown rice flour 2 1/2 teaspoons xanthan gum 3 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon egg replacer (optional) 1/2 cup dry milk 2 1/4 teaspoons active dry yeast Mix wet ingredients, place in bread machine Mix dry ingredients in a bowl, and add to wet ingredients Set bread machine to 2 hour cycle Again, I have no personal interest in the Red Star company, but they sure have given me a reason to look forward to breakfast with this recipe. Hope you like it. Oh!, be sure to refrigerate the loaf once it cools. Enjoy! Dave T. --------------------------------------------------------------------- From: Beth McLoughlin <Beth.McLoughlin@MICROCHIP.COM> Subject: Summary - bread question Original Question: "I have a receipe for GF bread which tastes a bit too yeast-y for me. What I would like to know is: Is there a quantative trade-off I could make between yeast and, say, baking powder? I.e., If the receipe calls for 1 1/2 teasp. yeast, can I use 1 teasp. yeast and 1/2 teasp. baking powder? I would prefer to take an educated guess at this, rather than a shot in the dark." Thanks to everyone who responded to my post, though noone really answered the question. I did get some requests for the receipe, so will attach it to the end of this message. However, as I mentioned to Sally, everyone has different tastes, so this is by no means a definative bread receipe. I found it's best to read about the properties of the flours, and then mix them according to your own preference. As an example, before I went on a Gf diet, I liked chewy bread (hence more tapioca flour) and egg bread (hence 3 eggs instead of 2). Yeast, as Jeff mentioned, is a biological entity that matabolizes food (sugar) to produce carbon dioxide to make the bread rise. The heat to cook the bread at the end kills the yeast. Another leavening agent that uses a chemical reaction, brought on by heat, to produce carbon dioxide is baking powder. I can only guess that this could be used for some of the yeast. As noone else appears to have tried this trade-off, I will attempt it the next time I make bread and let everyone know how things go. Thanks to Nathan for suggesting I use less yeast, but let it rise longer. However, I am using a bread machine, so am locked into a certain cycle time. ========================================== Beth's Basic Bread This receipe is used in a Welbilt 1-lb bread machine. Even thought the bread machine warms the ingredients before starting, I still have the best luck when all ingredients are at room temperature. Since eggs are not good to leave out, I end up warming them with the melted butter to get both to room temperature. Dry ingredients: 2 c GF flour 1/2 c white rice flour 1/2 c brown rice flour 1/2 c tapioca flour 1/2 c potato starch flour 1 3/4 teaspoons xanthan gum 1 teaspoon salt 1/3 c dry skim milk 1/4 teaspoon lecithin Liquid Ingredients: 3 tablespoons butter, melted 3 large eggs 1 teaspoon vinegar Yeast Mix: 1/2 c water 2 tablespoons granulated sugar 1 1/2 teaspoons active dry yeast INGREDIENT PREPARATION Dry Ingredients: Sift flours and stir together. Sift mixture several times. Add rest of dry ingredients. Stir together. Liquid Ingredients: Melt butter. Add eggs and vinegar to melted butter. Test to see when all are room temperature (not hot or cold to touch on inside of wrist). Yeast Mix: Add sugar and yeast to room temperature water and stir together. Add dry ingredients, then liquid ingredients, then yeast mix to bread pan. AUTOMATIC BREAD PROGRAM * Press SELECT for Light. Bread will be ready in 2 hrs, 50 min. * Press START. Nothing will seem to happen at first, but the machine is actually warming the ingredients. * Check dough consistancy once kneeding starts. After warming, the machine will clunk a few times (mixing), then whir (kneeding). After a minute of whirring, check the consistancy of the dough. If too dry (dough looks cracked), add room temperature water a Tablespoon at a time til correct consistancy. * After baking, press STOP/RESET. Remove bread from bread machine and pan. Cool on rack. --------------------------------------------------------------------- From: Kirsten Klinghammer <kklingh@TWEETY.SNA.COM> Subject: Kirsten's "Rye" Bread with Caraway In addition to a GF Vienna Bread I've been making for some time, I've come up with an ersatz rye bread as well. It's a substitute for American "store bought" rye bread, and I have yet to be able to recreate the lovely, beloved, dense, slightly sour Jewish rye bread loaves of my pre-gluten free days. However, I have found this bread to taste good for its type. Again, I haven't posted this recipe before now because I keep meaning to try using different binders which may be more available to the average person. I am posting this now with sources for unusual ingredients listed below, along with possible substitutions. I hope that others will enjoy my recipe or their own adaptations thereof. BTW, this bread makes excellent toast, and will hold up to hamburgers and other moist foods without falling apart - and, in my opinion, it tastes good! Dry ingredients: 1 1/2 cups sweet potato flour (8 ounce bag) 1/4 cup arrowroot flour 1/4 cup potato starch 1 cup tapioca starch [1/4 cup brown rice flour - optional] 1 tablespoon apple fiber 3 tablespoons Just Whites 2 teaspoons Ener-G Egg Replacer 2 1/2 teaspoons Tartex Biobin (unroasted carob bean flour) 1 1/4 teaspoons salt 2 1/2 teaspoons yeast 4 teaspoons whole caraway seeds* 1 teaspoon ground, or coarsely ground, caraway seeds* * or to taste - this is heavy on the caraway! Wet ingredients: 1 1/2 cups water to start, add up to another 1/2 cup or more if needed 2 tablespoons melted butter 1 tablespoons mild honey (for example, orange blossom) 1 teaspoon apple cider vinegar (or slightly more, if desired) Mix the dry ingredients together. I find that using a whisk in a bowl gets these ingredients thoroughly mixed fairly easily. If using a bread machine, add wet or dry ingredients first (as directed by the bread machine manufacturer), then add the other ingredients, and start the kneading cycle. Otherwise assemble ingredients in a mixing bowl, being sure to have pre-mixed the dry ingredients together first, and begin mixing. Watch closely to determine the amount of water needed. It is almost certain to be more, or much more, than 1 1/2 cups, but if your climate is humid you may need the lesser amount. The correct dough consistency is that of Marshmallow Fluff (its stickiness makes me think of this) or of sour cream. You don't want the dough to be soupy by any means, but it certainly shouldn't be stiff either. Allow the dough to mix for a while, perhaps 10 minutes or so, then check the consistency again. If you are using the brown rice flour and the quinoa flakes, these ingredients will soak up moisture from the dough, so the dough will become slightly drier. Correct with the addition of small amounts of water to the proper consistency. If you are not using a bread machine, transfer dough to greased loaf pans, mini-loaf pans (nice for hot dog buns), or muffin tins. Otherwise, choose the final rise (Rise 2 on my Zojirushi) on your bread machine. Allow the bread to rise once only. When the dough has tripled in volume (or possibly quadrupled, if you leave out the brown rice flour and the quinoa flakes), begin the bake cycle (or put bread into an oven at 350 degrees fahrenheit). Allow to bake for about one hour (less if you use muffin tins or mini-loaf pans). The bread is delicious hot, but it won't slice very well until the bread has cooled. You may slice the bread and freeze it, as the frozen bread toasts very nicely. Enjoy! Important comments (aka, voice of experience): The above can be made in a bread machine or by hand. If made in a bread machine, do not add the flours in advance (to start mixing at a later time), as the starches will get gummy and the dough will be lumpy. Also, the bread machine should have a manual setting (as does my Zojirushi - excellent breadmachine, by the way). The dough will most likely rise much too fast and too high on a regular setting, so the dough will possibly overflow, and the bread may collapse if not baked at the right time. If you don't have a large bread machine, you will want to reduce the amount of dough to allow for rising and expansion during baking (this recipe makes a large loaf of bread). I have taken a small quantity of dough out after the mixing has been completed and have made a mini-loaf in a regular pan which I then baked separately. You may also reduce the quantity of the ingredients. As this recipe has many ingredients, I will often make several times the recipe amount of the dry ingredients, mix them thoroughly, them divide the mix into ziploc bags for future use. I add the wet ingredients and the yeast when I'm ready to make a loaf. This also allows me to make up smaller bags for smaller loaves, if I so choose. If you add the optional ingredients, your body will be happy to receive a few vitamins and the small amount of fiber these offer. I feel the flavor is also better with these ingredients, but the recipe makes a fine loaf of bread without them too. Substitutions: Apple fiber fills in the flavor of this bread well. It may be possible to use molasses or sorghum syrup to give a somewhat well-rounded flavor, but these make the bread too sweet for me. Coffee may also be added in small amounts to give a more complex flavor, but again it's not to my preference for this bread. If you begin to play with the other ingredients above, reducing the amount of tapioca starch does make a dramatic difference, and the bread will get crumbly. I'm sure that oil may be substituted for butter, but don't leave an oil-type ingredient out. You can also probably substitute cornstarch for arrowroot starch. You may increase the amount of sweetener, as the amount above does not give a noticeable sweetness (this is not meant to be a sweet bread). Xanthan gum may probably be substituted for Tartex Biobin, using 2 1/2 teaspoons rather than the 2 teaspoons listed. Potato flour cannot be substituted for sweet potato flour; the bread will become very heavy and it won't taste good. Leaving out either the potato starch or the arrowroot starch (and adding more of the other) doesn't work well. I'm sure there are other substitutions which will work, and others which won't, but these are the ones I've tried or know of so far. Ingredients: Sweet potato flour: difficult to find. I use a brand available in a local asian market (the Asian Food Center on Broadway in Sacramento, California). It's called L & W Sweet Potato Flour, and it's from L&W Group, Inc., P.O. Box 14663, Fremont, CA 94539. Apple fiber: dry, brown, dense, floury stuff. Difficult to find. I buy it at Sunshine Natural Foods in Fair Oaks, CA. It comes in bulk, so I'm not sure of the source. It may possibly come from Frontier Herbs (I'm not positive of the company name). I'll inquire about the source and post it when I know it. The flavor is a strong component of this bread. Tartex Biobin: unroasted carob bean flour. I have only found this in Germany. I use it because it doesn't bother my stomach, and xanthan gum definitely does. It is available in 100 gram jars in Reformhauses (health food stores) for 10,75 DM. The company address is Tartex Gmbh, D-81662, Muenchen, Germany. Ener-G Egg Replacer: contains potato starch, tapioca flour, leavening (calcium lactate - not dairy derived; calcium carbonate, citric acid), carbohydrate gum. Found in health food stores in the USA, the company address is Ener-G Foods Inc, P.O. Box 84487, Seattle, WA 98124-5787. Their phone number is (800) 331-5222, and their web address is http://www2.digimktg.com/enrg/ Just Whites: pasteurized dried egg whites. This is available in health food stores and more upscale supermarkets. It is distributed by Deb-El Foods Corporation, 2 Papetti Plaza, Elizabeth, NJ 07207. Arrowroot starch: somewhat difficult to find. Don't buy the tiny jars in the spice section of the supermarket. Health food stores should have this or be able to get it in for you. It should cost $2-$4 per pound. The tiny (2 ounce?) jars are several dollars and are a waste of money. If you aren't allergic to corn, cornstarch will probably be a fine substitute. [I'm allergic to corn] Potato starch: the fine, silky white powder. This is not potato flour, which is heavier and more grainy. It may however be called "potato flour" in other countries (confusing, isn't it?). You can often find this at a regular supermarket, either in the baking goods or the Jewish foods section. Asian markets will also carry this, and it will be fairly cheap there. Health food stores will have it too. Tapioca starch: another fine, silky white powder. You will find this in health food stores and Asian markets. The Asian markets will cost less than 1/4 what the health food stores usually charge. Tartex Biobin is listed as "johannesbrotkernmehl", which translates to carob flour. It is creamy white or very pale tan in color, and is not toasted. I doubt that regular carob can be susbstituted for it, as the dark brown carob flour has a pronounced taste, and I'm not sure of its binding properties. I expect that xanthan gum or guar gum may be used in its place, but I don't tolerate those binders well so I haven't tried them. As to sources, I tried to list sources for ingredients at the bottom of my messages. I left out the source for one ingredient, the quinoa flakes. Unfortunately I threw out the box and transferred my flakes into another container so I can't double-check on the source at the moment, but I believe the brand is Quinoa Harvest, and it is available in some health food stores. This is an optional ingredient, but it agrees with me and it complements the taste of the bread in the indicated quantity. --------------------------------------------------------------------- From: Kirsten Klinghammer <kklingh@TWEETY.SNA.COM> Subject: Kirsten's Vienna Bread I have been making a GF version of Vienna Bread for some time that I really like, and I haven't posted it before now because I keep meaning to try using different binders which may be more available to the average person. However, I still haven't gotten to that, so I will post my recipe, with sources for unusual ingredients listed below, along with possible substitutions. I hope that others will enjoy my recipe or their own adaptations thereof. BTW, this bread makes excellent toast, and will hold up to hamburgers and other moist foods without falling apart - and, in my opinion, it tastes good! Dry ingredients: 1 1/2 cups sweet potato flour (8 ounce bag) 1/4 cup arrowroot flour 1/4 cup potato starch 1 cup tapioca starch [1/4 cup brown rice flour - optional] [1/4 cup quinoa flakes - optional] 3 tablespoons Just Whites 2 teaspoons Ener-G Egg Replacer 2 1/2 teaspoons Tartex Biobin (unroasted carob bean flour) 1 1/4 teaspoons salt 2 1/2 teaspoons yeast Wet ingredients: 1 1/2 cups water to start, add up to another 1/2 cup or more if needed 2 tablespoons melted butter 1 1/2 tablespoons mild honey (for example, orange blossom) 1 teaspoon apple cider vinegar Mix the dry ingredients together. I find that using a whisk in a bowl gets these ingredients thoroughly mixed fairly easily. If using a bread machine, add wet or dry ingredients first (as directed by the bread machine manufacturer), then add the other ingredients, and start the kneading cycle. Otherwise assemble ingredients in a mixing bowl, being sure to have pre-mixed the dry ingredients together first, and begin mixing. Watch closely to determine the amount of water needed. It is almost certain to be more, or much more, than 1 1/2 cups, but if your climate is humid you may need the lesser amount. The correct dough consistency is that of Marshmallow Fluff (its stickiness makes me think of this) or of sour cream. You don't want the dough to be soupy by any means, but it certainly shouldn't be stiff either. Allow the dough to mix for a while, perhaps 10 minutes or so, then check the consistency again. If you are using the brown rice flour and the quinoa flakes, these ingredients will soak up moisture from the dough, so the dough will become slightly drier. Correct with the addition of small amounts of water to the proper consistency. If you are not using a bread machine, transfer dough to greased loaf pans, mini-loaf pans (nice for hot dog buns), or muffin tins. Otherwise, choose the final rise (Rise 2 on my Zojirushi) on your bread machine. Allow the bread to rise once only. When the dough has tripled in volume (or possibly quadrupled, if you leave out the brown rice flour and the quinoa flakes), begin the bake cycle (or put bread into an oven at 350 degrees fahrenheit). Allow to bake for about one hour (less if you use muffin tins or mini-loaf pans). The bread is delicious hot, but it won't slice very well until the bread has cooled. You may slice the bread and freeze it, as the frozen bread toasts very nicely. Enjoy! Important comments (aka, voice of experience): The above can be made in a bread machine or by hand. If made in a bread machine, do not add the flours in advance (to start mixing at a later time), as the starches will get gummy and the dough will be lumpy. Also, the bread machine should have a manual setting (as does my Zojirushi - excellent breadmachine, by the way). The dough will most likely rise much too fast and too high on a regular setting, so the dough will possibly overflow, and the bread may collapse if not baked at the right time. If you don't have a large bread machine, you will want to reduce the amount of dough to allow for rising and expansion during baking (this recipe makes a large loaf of bread). I have taken a small quantity of dough out after the mixing has been completed and have made a mini-loaf in a regular pan which I then baked separately. You may also reduce the quantity of the ingredients. As this recipe has many ingredients, I will often make several times the recipe amount of the dry ingredients, mix them thoroughly, them divide the mix into ziploc bags for future use. I add the wet ingredients and the yeast when I'm ready to make a loaf. This also allows me to make up smaller bags for smaller loaves, if I so choose. If you add the optional ingredients, your body will be happy to receive a few vitamins and the small amount of fiber these offer. I feel the flavor is also better with these ingredients, but the recipe makes a fine loaf of bread without them too. Substitutions: If you begin to play with the above ingredients, reducing the amount of tapioca starch does make a dramatic difference, and the bread will get crumbly. I'm sure that oil may be substituted for butter, but don't leave an oil-type ingredient out. You can also probably substitute cornstarch for arrowroot starch. You may increase the amount of sweetener, as the amount above does not give a noticeable sweetness (this is not meant to be a sweet bread). Xanthan gum may probably be substituted for Tartex Biobin, using 2 1/2 teaspoons rather than the 2 teaspoons listed. Potato flour cannot be substituted for sweet potato flour; the bread will become very heavy and it won't taste good. Leaving out either the potato starch or the arrowroot starch (and adding more of the other) doesn't work well. I'm sure there are other substitutions which will work, and others which won't, but these are the ones I've tried or know of so far. Ingredients: Sweet potato flour: difficult to find. I use a brand available in a local asian market (the Asian Food Center on Broadway in Sacramento, California). It's called L & W Sweet Potato Flour, and it's from L&W Group, Inc., P.O. Box 14663, Fremont, CA 94539. Tartex Biobin: unroasted carob bean flour. I have only found this in Germany. I use it because it doesn't bother my stomach, and xanthan gum definitely does. It is available in 100 gram jars in Reformhauses (health food stores) for 10,75 DM. The company address is Tartex Gmbh, D-81662, Muenchen, Germany. Ener-G Egg Replacer: contains potato starch, tapioca flour, leavening (calcium lactate - not dairy derived; calcium carbonate, citric acid), carbohydrate gum. Found in health food stores in the USA, the company address is Ener-G Foods Inc, P.O. Box 84487, Seattle, WA 98124-5787. Their phone number is (800) 331-5222, and their web address is http://www2.digimktg.com/enrg/ Just Whites: pasteurized dried egg whites. This is available in health food stores and more upscale supermarkets. It is distributed by Deb-El Foods Corporation, 2 Papetti Plaza, Elizabeth, NJ 07207. Arrowroot starch: somewhat difficult to find. Don't buy the tiny jars in the spice section of the supermarket. Health food stores should have this or be able to get it in for you. It should cost $2-$4 per pound. The tiny (2 ounce?) jars are several dollars and are a waste of money. If you aren't allergic to corn, cornstarch will probably be a fine substitute. [I'm allergic to corn] Potato starch: the fine, silky white powder. This is not potato flour, which is heavier and more grainy. It may however be called "potato flour" in other countries (confusing, isn't it?). You can often find this at a regular supermarket, either in the baking goods or the Jewish foods section. Asian markets will also carry this, and it will be fairly cheap there. Health food stores will have it too. Tapioca starch: another fine, silky white powder. You will find this in health food stores and Asian markets. The Asian markets will cost less than 1/4 what the health food stores usually charge. Tartex Biobin is listed as "johannesbrotkernmehl", which translates to carob flour. It is creamy white or very pale tan in color, and is not toasted. I doubt that regular carob can be susbstituted for it, as the dark brown carob flour has a pronounced taste, and I'm not sure of its binding properties. I expect that xanthan gum or guar gum may be used in its place, but I don't tolerate those binders well so I haven't tried them. As to sources, I tried to list sources for ingredients at the bottom of my messages. I left out the source for one ingredient, the quinoa flakes. Unfortunately I threw out the box and transferred my flakes into another container so I can't double-check on the source at the moment, but I believe the brand is Quinoa Harvest, and it is available in some health food stores. This is an optional ingredient, but it agrees with me and it complements the taste of the bread in the indicated quantity. --------------------------------------------------------------------- From: Kristina Brandabur <kkw@tpa.net> Subject: Corn Bread Delight Had a delightful anniversary stay this past weekend at the Country Dreams B&B (www.countrydreams.com) just outside of Springfield, Illinois. The owners, Ralph and Kay, have built a lovely place about seven miles outside of town. Kay is a registered dietitian, and cooked me wonderful GF breakfasts. She also made special cookies for me and put a jar of them in the facility's kitchen, at close hand for a midnight snack! She shared a couple of recipes with me, which I will to pass along to you: 2 eggs, beaten 1 8-oz pkg cream cheese, softened 1 cup creamed corn 1 cup cornmeal 1-1/2 tsp baking powder 2/3 cup oil 1 4-oz can chopped green chiles 1 cup grated cheddar cheese Preheat oven to 325 degrees. Grease loaf pan or 8x8" pan. Mix ingredients in order given. Blend well and bake 45 minutes, or until done. So moist, it's almost like spoon bread-except it holds together for picking up and eating. Freezes well. The B&B general info number is 217-498-9210. Just a satisfied customer who intends to return! --------------------------------------------------------------------- From: Lynn Facey <faceybl@NBED.NB.CA> Subject: Bread, Rolls, Hamburger Buns, Cinnamon Buns I use the same recipe for the following things: I hope I have explained it well enough?! They really are quite DELICIOUS! Bread, Rolls, Hamburger Buns, Cinnamon Buns · 2 cups GF flour · 2 tsp. Xanthan gum · 2 tbsp. Sugar · 1 tsp. Salt · 2 tsp. Yeast Mix Well! Combine: · 3 eggs (put them in a cereal bowl in hot tap water you want them to be about room temperature, or luke warm) · 1 1/8 cup lactose free milk luke warm test on wrist (if too hot it will kill the yeast) I heat it in the microwave for about a minute. · 3 tbsp. Margarine (melted) · 1/2 tsp. Vinegar Mix Well! This can be mixed up by hand: · Beat (knead) in mixer four about a half-hour. Let it rise for about 30-60 minutes (or until it has doubled in size). · Put it in a loaf pan or muffin tins. To make hamburger buns, I have stainless steel rings they are one inch high and about four inches in diameter (I got them at Bass River Chairs or cut the top and bottom out of a tuna fish can and clean well. I cook them on an "Air Bake" cookie sheet. · I spray the pans with PAM before putting the bread dough in. · Let them rise again, the same as before. When letting the bread rise, put it in a warm spot (i.e. in the sunlight, near a warm heater, etc.) When letting the bread rise, cover it with wax paper. When it has doubled in size, it is ready to bake. · The oven should be pre-heated to 350o. A loaf of bread will take longer to cook, depending on the size of the pan (30-60minutes). Rolls (muffin tins), or hamburger buns - cook for 5 minutes, turn and cook for 5 more minutes. They should be done. ENJOY! · I slice the hamburger buns, wrap them individually in a paper towel, put them in a freezer bag and pop them in the freezer until I need them. (I get nine hamburger buns.) It can also be done in the bread machine: · My machine calls for the wet ingredients first, followed by the dry. I cook it on a rapid cycle (about 3 hours). I also cook it on light. Just pour in the wet, dry on top, don’t mix and close the machine and start. ENJOY! To make hamburger buns: · Stop the machine after it has done the first long knead and rise (about 60 90 minutes). Take it out and put it in the pans as above. · The oven should be pre-heated to 350o. Cook for 5 minutes, turn and cook for 5 more minutes. They should be done. ENJOY! To make DELICIOUS cinnamon buns: Mix together: · 1 1/2 cups of brown sugar · 2 tsp. Cinnamon · It will make 24 muffin size rolls. Spray the muffin tins with PAM. Sprinkle about a teaspoon or two of the sugar and cinnamon mixture into the bottom of each muffin tin. · Stop the machine after it has done the first long knead and rise (about 60 90 minutes). · Pour the bread dough into the sugar and cinnamon mixture and mix well. Spoon the dough out evenly. Place the tins in a warm spot and let them rise until double in size. About 30 60 minutes or until doubled in size. · The oven should be pre-heated to 350o. Cook for 5 minutes, turn and cook for 5 more minutes. They should be done. ENJOY! --------------------------------------------------------------------- From: Sander Graswinckel <Graswinckel@CAPITOLONLINE.NL> Subject: SUMMARY: Looking for dough that can be kneaded by hand (without making a mess) Thanks to all who responded. I was looking for dough I could shape by hand for pizza shells, rolls, croissants, you name it. Several people pointed out to me that is no point in kneading GF flour because this is supposed to "develop" gluten and there's no gluten to develop in our flour. That's true. My question was meant a bit different, I wanted to mix and shape it by hand. And besides, kneading by hand helps to lose a lot of frustration :-). Most people told me that I would have to knead it in my dreams :-). I got a few tips: - wear oiled vinyl examination gloves - substitute 1/8 parts mung bean flour to make the flour tougher (not tried) - sprinkle tapioca flour on the dough I tried developing a kneadable recipe myself. The results were not great. I had to use a much smaller amout of water to be able to handle it. This resulted in very compact bread. It didn't rise enough even after 2 1/2 hours at 40 degrees Celsius. The crust was reasonable (quite tough) but the inside wasn't as fluffy as I wanted it to be. After cooling it was like rubber (or a door stopper as someone called it). But I'm not giving up yet. ========================== Bread Sticks - Pizza dough - Cinnamon Rolls - Meat Pies Basic dough recipe 1 c. baking mix (Bette Hagman's works) 1/4 c. potato starch 1/4 c. potato flour 1 T sugar 1 t baking powder 1 t salt 1 egg 2 T olive oil add enough milk to the egg & olive oil to make 1 cup liquid Mix dry ingredients. Whisk together wet ingredients and mix into dry. Knead dough adding flour as needed to prevent sticking. For bread sticks, form dough into bread stick shapes and bake at 400 for about 10 minutes or until they just start to turn brown. Variations, add grated cheese, garlic, a little more sugar & cinnamon. For pizza dough, make the basic dough and roll out to the size of your pan. Top with sauce and rest of toppings, and bake at 400 until done, about 10 minutes. Makes a thicker, chewy crust. For cinnamon rolls, make basic dough. Roll it out about 3/8" thick. Spread dough with soft butter, sugar and cinnamon. Roll the dough into a log. Cut into 1/2" thick slices. Lay on non-stick baking pan and bake at 400 until done, about 10 minutes. Top rolls with a mixture of powdered sugar and milk. For meat pies, make basic dough. Divide dough into fourths. Roll out each fourth into 6" circle. Place any cooked meat filling in the center of the circle. Fold ends over and pinch together so the filling is completely enclosed in the dough. Bake at 400 until done, about 10 minutes. Apple pie variation - make the dough a little sweeter with 1 T added sugar, place apple pie filling inside, coat top with whisked egg and sprinkle with sugar. Bake as above. (I just made up the apple pie one, I have never tried it). ---------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: "D. Resch" <dresch178@EARTHLINK.NET> Subject: Bean Soup 1 pound of Navy Bean 2 packages of the Manichevitz Bean Soup (i think these packets also give the spices for making bean chili but I discarded these ingredients). hambone with meat 4 quarts of water (use on 3 if only using 1 lb of navy beans) I soaked the means for 24 hours - draining, rinsing and refilling the water several times - this softens the beans and gets rids of the gassiness. drain and rinse beans and place in a large kettle with hambone and water simmer for 2 hours stir in until disolved 1 to 1 1/2 cups mashed potatoes (this thickens the soup) CHOP WELL and add 3 onions, celery (several stacks), 3-4 cloves of garlic, several carrots, 1-2 bay leaves(optional). simmer 1 hour remove bay leaves if used remove and cool bone/meat - cut meat off the bone, cut up and return pieces to soup add 1/4 cup chopped parsley - simmer 1/2 hour --------------------------------------------------------------------- From: Marjorie Taylor <Marjorie_Taylor@LAKELAND.CC.OH.US> Subject: Chicken Rice Soup The following is a simple recipe for chicken rice soup I have found tasty and easy to fix. Especially good with corn tortilla "sandwiches" on a cold afternoon. 1 LB +/- diced chicken 1 1/3 cups uncooked rice (white or brown) 4 - 5 teaspoons (or cubes) Herb Ox chicken bullion 6 cups water dash of garlic powder salt and pepper to taste Mix all ingredients in a large pot or soup kettle. Apply medium heat until the water boils. Reduce heat and simmer for 10 - 15 minutes. Makes about 8 servings, can be frozen. --------------------------------------------------------------------- From: Jan Ryan <CHEEKYR@AOL.COM> Subject: Corn and Clam Chowder 1 1/2 C. chopped onion 2 Tbl. margarine 2 Tbl. GF flour (I use baking mix) 2-8oz. cans chopped clams 1-17oz. can corn 2 1/2 C. diced potatoes 1 tsp. salt 1/8 tsp. pepper 1 C. whole milk or half & half water (see below) Saute onions in margarine about 5 min. Add flour, stirring until smooth. Drain corn and clams, reserving liquid from both. Combine liquid & add enough water to make 4 cups. Add milk. Mix all ingredients together & cook in crock pot on high for 5-6 hours or in pot on stove (simmer) covered for 25-30 min or until potatoes are tender. Makes about 8 cups. --------------------------------------------------------------------- From: Betsey Carus <escarus@ibm.net> Subject: Matzah balls recipe I have had alot of requests for passover recipes. The top request was for matzah balls. This is the current status of my search. I have 3 recipes/methods for making matzah balls. Tried one recipe last week (UGH!!), tried a mix today. These matzah balls are DELICIUS. (If you like your matzah balls soft). I used the Paskesz brand Pesach crumbs (ingredients: potato starch, egg and shortening). I actually have had this package from last year so it seems to last from one year to the next. Paskesz is shipped world wide (they also make kosher candies) so would check in places with large Jewish/Orthodox populations. This would include Paris (there are kosher stores somewher in the suburb and I think the street in Paris proper is Rue de Rosiers), Brussels, Golders Green (London), Manchester, Toronto, in Jerusalem I would check the larger grocery stores near/in Har Nof, Kiryat Moshe. I don't know where else outside the US to recommend. I made 1/2 a recipe and got 12 medium small matzahs balls that are tender yet not mushy. (The recipe I tried last week used potato flakes and ground almonds; the potato was mush and the almonds were like having grains of large pieces of sand). I was just going to taste one today and had to eat 3 more they taste so good. This is not low fat, but can be made lower if you just use the whites. It calls for 1 egg, 2 Tablespoons oil, 1/2 teaspoon salt (I did not add), dash pepper, 1/6 cup seltzer (I did not have so used water) and 1/2 cup crumbs. Let rest in frig minimum of 10 minutes. (I had to pick up my friends child from the bus at the last minute and so had to leave it in the frig over an hour). I cooked it in the no-chicken broth from Imagine Foods (info@imaginefoods.com and I see on the package that it is being imported to Australia--it is excellent and is certified kosher-pareve by the O-U). I am going to try the other recipe next week (this one involves potato starch, grated potatoes, etc so is alot more work), but wanted to get this information out now because it may be hard to find this product. I tried to find it yesterday here in Baltimore and there were none in the stores. I personally plan on buying quite a few boxes. I paid $2.49 last year. The package is 6 ounces (170g) and seems to be about 2 cups, so it should make about 38 matzah balls. The box also gives a recipe for cheesecake. Even if I just use it for matzah balls it would be worth buying. If anyone knows how to make these hard (for those that like it hard--please let me know and I will add it to the other passover recipes that I will post as a TEMPFILE by next Wednesday. I already have over 30 recipes). --------------------------------------------------------------------- From: Sharon Larson <slars@CJNETWORKS.COM> Subject: Cream of Mushroom Sauce or Soup In heavy saucepan, heat on medium: 1 Tbsp. margarine Add, and sauté for 1 minute: 1 cup diced fresh mushrooms (approx. 1/4 lb.) Remove from pan and reserve (mushrooms will now measure approx. 1/2 cup. Also, 1/2 cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.) Heat, in same saucepan: 4 Tbsp. margarine 1/2 cup evaporated milk 1/2 cup milk (I used 2 percent to cut down on fat) Stir in these spices: 1/2 tsp. dried onion flakes 1 pinch celery seed 1 pinch garlic powder 1/4 tsp. salt 1/8 tsp. pepper Make a smooth paste of: 2 1/2 Tbsp. SWEET RICE FLOUR 1/4 cup milk Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup. *VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms. CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute 1/2 cup diced COOKED chicken for canned mushrooms. ---------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: Laura Oconnell <LNOCONNELL@AOL.COM> Subject: vegeterian hamburger patty Soak about 1 cup of organic dried soybeans overnight in about 3-4 cups of water. The next day simmer them in a crock-pot for about 3 hrs, or until they are darker and really soft. Drain the liquid and mash them really well (i experiment with various ingredients, chopped onions, garlic, sesame seeds, etc....if the mixture doesn't hold well, add GF flour (such as pancake mix) or cooked brown rice to "beef-up" the mixure until it forms patties. (the same mixture of mashed soybeans, when mixed with eggs makes a great souffle --------------------------------------------------------------------- From: Louise Steen-Sprang <steen-sprang.12@OSU.EDU> Subject: Summary Pizza Crusts Baking Tips - I made pizza last night on a pizza stone. I use the French Bread Pizza Mix from the Gluten Free Pantry. I doubled the recipe, though, and almost burned up the motor on my heavy duty KitchenAid mixer. But the pizza crust came out fine. I don't know if you already tried this mix or not. I just roll it out right on the stone, then let it rise, then top and bake. - I have been using two different crusts. I make the yeast, thick crust one from Betty Hagmans first book and also use the French Bread mix from Gluten-Free Pantry (recipe for pizza crust on the back). =20 - several others have suggested the Hagman recipe and some included suggestions for how to improve it. - suggestions of how to improve this Hagman recipe. #1 My favorite is the thick yeast-rising crust in Bette Hagman's first book - I think it's page 163 or 164. Calls for 4 egg whites, 2 c. white rice flour and 2 c. tapioca flour. Wonderful! I have modified her recipe a bit - once I've made up the dough (and I use a Kitchen Aid stand-mixer for this), I spread it out on a large airbake cookie sheet, either with a spatula, or even with a piece of kitchen plastic sprayed with Pam (Pam-side down on the dough, of course). The plastic lets you push the dough around without getting your hands goopy. Once the dough is spread out, I shake some Mrs. Dash on it and let it rise in a warm place for about 20 minutes. Then I bake it at the specified temperature (400?) for about 20-25 minutes, or until it's golden on top. Pull it from the oven, top with your favorite sauce, cheese, veggies, etc., and bake again until the cheese is melted. This is true comfort food in my book. Satisfies all kinds of cravings. And, my husband _raves_ about the taste (says it's better than lots of pizzeria pizzas). I found that until I added the first baking step, that I didn't like the crust texture as well, and it didn't rise as well (Bette's recipe calls for putting everything on at once). I'm sure you could do this one on a stone, and you'd probably get a nice crisp crust on the bottom; I just haven't tried out my pizza stone yet. :-) I also use this recipe for focaccia (spread with olive oil and dried herbs; prepare and bake the same way); you can even use this for breadsticks - dump the dough into a 1-gallon ziploc bag, clip one of the bottom corners off and use the ziploc as a pastry bag to pipe out breadsticks as large or small as you please. Baking time may be different. Another mom of a celiac in our group (Alice Kelley, a baking maven) uses this dough to make cinnamon rolls, covering the dough with cinnamon and sugar. - The thick crust recipe I use is in her first book "Gluten Free Gourmet" and is called "Thick Yeast Crust" I think. I spread the dough out on a greased (very well greased) cookie sheet, bake it for about 8 minutes, then spread a light coating of olive oil on and add the toppings. Then I slide the whole thing onto my pizza stone and finish baking. It is fantastic. My kids are very picky non-celiac eaters and they love it -- even warmed up. My Mom was here over the holidays and because she doesn't live nearby and I was diagnosed only a year ago, she hasn't sampled many GF recipes. She was somewhat skeptical of my pizza, but one bite and she said "This is really good!." - The thin crust I like best is in Bette Hagman's third book "The Gluten Free Gourmet Cooks Fast and Healthy." It is the "Bean Flour Pizza Crust". The batter is very thin and threatens to run off the cookie sheet, but stops short. Again, my picky kids love it. I haven't tried it on a stone because of the thin batter, but it would probably work after baking for a short time. In both cases, you have to grease the cookie sheet VERY well, or it sticks. (Side note - I have tried this one and it is pretty tasty; I wasn't able to get it cripsy though.) - I kind of like the Gluten-free Pantry pizza crust. I roll it out thin, though, because when it is thick it tastes a little too much like a gluten-free product. Thinner seems better to me. I tried the premade ones from Kinninnick foods. I don't exactly what I thought of them. They were okay, but had a weird aftertaste, and I am not sure why that was. The Gluten-free pantry ones turn out very sticky, though so I end up using parchment paper with cornmeal on it. I don't know if you have tried it or not. Good luck to you. The gf pantry webpage is www.glutenfree.com - My husband likes one from Bette Hagmans 2nd cookbook, "More From the=20 Gluten Free Gourmet". Go to page 259 and read. She tells how to use=20 her crumpet recipe as a pizza crust. There is also one from the 1st=20 cookbook, page 161. - I use Bette Hagman's pizza crust recipe on my pizza stone and it works great every time! It rises up beautifully and my non-GF husband will eat it without complaining (he's picky). It's called "Easy Pizza" and is on page 241 of the hardback edition of her "The Gluten-free Gourmet Cooks Fast and Healthy". - Use a french bread recipe from bette hagmans gluten free gourmet but grease the pizza pan and sprinkle corn meal on the pan than roll out the dough now this is important !!! bake the crust until it raises slightly and forms a slight crust than spread your ingredients on the crust the longer you bake it the fluffier the crust the shorter the chewier ect - with a little practice you will get good - Try this one: http://kitchenlink.com/chframed/rightsds.html So far, it's the best one I've made. - Another person sent the full recipe from the above Website and also said it's the best recipe out there. You can get it from the website of I'll email it to you if anyone wants it. The person who emailed the recipe had these comments about making it. "Total preparation=3D40 minutes Serves 4 (we double recipe for 3 people and have 2 slices left over. On an enclosed cookie sheet, it makes 8 pieces. - I use my pizza stone with either Bette Hagman's recipe for pizza crust or the mix from the Gluten Free Pantry. They both have the "cake batter" consistency that you have probably experienced, but I spread them onto parchment baking paper and slide the parchment paper onto the baking stone. - I don't prefer the mixes. Instead you can use your favorite bread recipe, spread put on a baking sheet. Prebake crust at 400 deg. for 10 min. Top with sauce & cheese and baking at 450 deg. until everything is melted & bubbly. You can make extra crusts and freeze after the prebaking part. The last one! Here are the 7 recipes people suggested. The fenster recipe, which got the highest praise, is aviablable on the web. http://kitchenlink.com/chframed/rightsds.html Louise Recipes 1-I don'' know what kind of answers you received, but the best pizza crust I've found came from a post last November that is in the archives. The address of thehome page of the St. Johns archives is http://maelstrom.stjohns.edu. Look under the second week of November for "Fantastic Recipe for Hamburger/Sandwich buns". 2- Hi ,I use a recipe using the betty hagman mix,it comes out real doughy and is the best that I have had so far. 1 1/2 cups betty hagman mix 1 1/2 teasp baking powder 1 teasp xanthan gum 1/2 teasp salt 1 teasp sugar 7/8 cup lukewarm water 1 tablespoon rapid rising yeast 1 egg or 1/4 cup egg sub. 1 tablespoon vegetable oil 425 oven spray 15" pizza pan with veg. oil spray Blend the flour baking powder,xanthan gum, and salt, set aside. Add sugar to the water and stir in yeast,let bubble slightly. In a mixing bowl beat with hand mixer at low speed, the egg,oil,and the yeast water.Beat in half the flour.With a spoon stir in the rest. Pour the batter onto the prepared pizza pan and spread with a spatula with slightly raised edges. Allow to rise 10 minutes and then add sauce,cheese, and whatever else you want.It says to bake for 25 to 30 minutes but our oven cooks it in 15 minutes. The recipe sounds like a lot of work but after a couple of times its real easy. 3- You can try this recipe for white bread but maybe reduce the sugar and increase the salt a little and it might taste more like pizza crust. For me, mixes never quite do the trick: 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. =20 It's important if you are making pizza to allow the dough to rise for an hour, then remove from oven as oven is preheating and bake the dough completely before putting the toppings on. Otherwise, your pizza will be mushy and the dough will be very gluey. Good luck 4 - Am sending along a wonderful recipe for soft white bread that came over this list, that I use for hamburger rolls, hot dog rolls, and pizza. I purchase the aluminum pie tins for the hamburger rolls, at a paper goods store. I usually brush the tops of the hamburger rolls, after they have risen with a little egg wash and sprinkles with either sesame seeds or poppy seeds.. This dough also makes wonderful pizza shells, sending along a suggestion for pizza made by Beth Hillson of the Gluten Free Pantry at the recent CSA conferencence in Rhode Island, works great! Enjoy! Soft White Bread (Made in mixer, does not require bread macine) In a small bowl combine: 1/2 cup warm water 2 teaspoons sugar 4 teaspoons dry yeast granules Set aside and let stand for 15 minutes 2 cups white rice flour 2 cups tapioca flour 1/4 cup sugar 4 teaspoons xanthan gum 2/3 cup dry milk 1 1/2 teaspoons salt Combine the above six ingredients in a large bowl. (used my largest mixer bowl) 1 1/2 cups water 4 tablespoons melted butter or oil 1 teaspoon G/F vinegar 3 eggs Mix above four ingredients and add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Transfer to bread pan and allow to rise in pan. Bake at 350 degrees 20-25 minutes. Adjust time depending on size of loafs.( I also made dividers in a small aluminum pan with foil, for the hot dog rolls, spray with G/F oil before adding dough, or for hamburger rolls, I use small aluminum pie tins approximately 4" across, press out the crease in the bottom with your thumb, spray with oil, place about 12 on a cookie sheet, divide dough into these 12 pans. Whatever your choice let dough rise in the pans, before baking, for these two choices, bake from 12-20 minutes until delicately browned) Easy Pizza Shells (These work best using personal size pizzas 6" or so in diameter) Make up any bread dough, if using bread machine, allow to go through mixing cycle. Stop machine. Spray a piece of plastic wrap with G/F oil spray. Place a half cup or so of dough on wrap, spray a second piece place on top of dough. With your hand press and shape the dough to the desired thickness and diameter. Place in freezer with wrap in tact. When you wish to make pizza, remove frozen shell, remove plastic wrap, place on greased foil, which has been placed on a cookie sheet. Add sauce and toppings, bake in 400 degree preheated oven for 15-20 minutes or until done. (Do not thaw shell before using) (Beth Hillson from Gluten/Free Pantry at the CSA Conference Warwick RI Nov.’98) 5- and more recipes Yeast Pizza Crust Lieven 2 c. oriental rice flour 1 pkg. Red Star yeast 2 tsp. xanthan gum 1 tsp. sugar 1/2-1 tsp. salt 2 Tbs. vegetable oil 1 1/3 c. very warm water Mix dry ingredients. Add water & oil, mix well. (Dough should be GOOEY!) Pat onto "Pam-ed" pizza pan. Bake at 425 º for 10 min. Remove from pan & bake on pizza screen 5-10 minutes to crisp crust. Remove from oven & top w/ favorites. Return to oven & bake until done. OR, cool & freeze (topped or as a crust alone) for later use. (Microwave variation for freezing: Shape dough into 6" rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in zip lock bags. Micro- wave to reheat toppings & melt cheese.) 6- Yeast-free Pizza Crust McShane 1/2 c. cornstarch 1/2 c. rice flour 2/3 c. milk or milk sub 2 eggs 1 tsp. salt 1 Tbs. Italian spices Dash of garlic powder or salt Mix gently, do not over-beat. Pour batter into greased pizza pan. Bake at 425º for 20 minutes. For crispier crust, brush top w/ oil & bake 5 minutes more. Add sauce & bake or freeze for future use. (Opt Cook on top of stove in a small fry pan like crepes. Use medium-low heat, cook until set, do not brown. Use a 6" pan for kid size.) 7-I make this recipe on a pizza stone - I must admit that my pizza stone does have sides though. I set oven to 425 degrees. I cook crust for 15 minutes and then add your favorite GF toppings and bake 15 more minutes. Turn off oven. Take pizza out of oven again and put grated cheese on top. Return to oven to melt cheese - usually for 5 minutes. The oven is hot enough to melt the cheese. First I prepare my stone by smoothing a small amount of olive oil on the stone. I use a piece of plastic wrap to do this. It keeps my hands clean. I use this same piece of plastic wrap to spread out the dough on the pizza pan. Pizza Crust Recipe 1 1/2 cup GF flour mix 1 1/2 tsp. baking powder 1 tsp. xanthum gum 1/2 tsp. salt Mix dry ingredients and set aside 7/8 cup lukewarm water 1 tsp sugar 1 T yeast I let this set for about 10 minutes - it will get foamy. To this mixture I add 1 beaten egg. Add wet ingredients to dry and mix thoroughly. Spread in pizza pan. Bake as above instructions. My husband who is not a Celiac really loves this crust. It is on the thicker side, but that is the way we like it. You could experiment and make it thinner if you want to try. 8-EASY PIZZA 1 1/2 cups GF Flour Mix (recipe follows) 1 1/2 tsp. baking powder 1 tsp xanthan gum 1/2 tsp.salt 1 tsp. sugar 7/8 cup lukewarm water 1 Tablespoon rapid-rising yeast 1 egg or 1/4 cup liquid egg substitute 1 Tablespoon vegetable oil Preheat oven to 425. Spray a baking sheet or 15" round pizza pan (or use baking stone) with vegetable oil spray. Blend together the flour, baking powder, xanthan gum, and salt. Set aside. Add sugar to the water and stir in the yeast. Let bubble slightly. In a mixing bowl, beat with hand mixer at low speed the egg, oil and yeast water. Beat in half the flour mixture. With a spoon stir in the rest. Pour the batter onto the prepared baking sheet and spread with a spatula to a 12 1/2" circle with slightly raised edges. Allow to rise about 10 minutes and then spread on sauce, cheese and other toppings. Bake for 25 - 30 minutes. GF Flour Mix: 6 cups white rice flour 2 cups potato starch flour 1 cup tapioca flour If you like bisquick, you will like this recipe! --------------------------------------------------------------------- From: Anne Barfield <abarfield@stic.net> Subject: Carne Guisada This recipe was in the local newspaper, and I was glad to get it, because I have eaten at this restaurant, pre-celiac.. It’s honest, homestyle (casero) cooking made with Mama Viola Barrios’ authentic recipe. It makes up quickly because top sirloin is used, instead of a tougher cut, like chuck. After a quick browning (without any oil), the juices are drained off but not discarded. Removed because of copyright restrictions ---------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~SideDishes~Side Dishes~Side Dishes~

From: Caroline Eclipse <Caroline.Eclipse@CNS.EDS.COM> Subject: Pancit 1 T vegetable oil 1 small onion, chopped 1 cup thinly sliced or coarsely chopped celery 1 cup julienned or coarsely chopped carrots 3 - 4 small garlic cloves about 3 and a half to 4 cups of GF chicken broth 1 15 oz package of Asian rice noodles (Note: Buy the ones called "Bihon" or "Maifun". These are available in the Asian food section of many grocery stores or in Asian grocery stores (at least in the Seattle area). The ingredients of the Maifun noodles are listed as rice, cornstarch and water. I have not verified their GF status. My 4 year old who is allergic to wheat, eats these noodles without any problems. I suppose you could substitute a very thin rice pasta, but I have never tried it.) 1 whole boneless, skinless chicken breast, cooked and chopped or an equivalent amount of small shrimp or other meat 1 or 2 hard boiled eggs, sliced (for garnish) one half a bunch of green onions sliced (for garnish) juice of one quarter or so of 1 small lemon GF soy sauce or GF tamari to taste In a large skillet or dutch oven, saute onion in about 1 T of hot oil or a little bit of the chicken broth until translucent and just beginning to brown. Add carrots and celery . Saute for about one minute. Add about one cup of chicken broth or just enough to cover the vegetables and simmer until veggies are just beginning to become tender. Break noodles in half and place on top of vegetables in pan. Add most of the remaining chicken broth, the soy sauce or tamari and the lemon juice. Cover and cook over medium heat, turning noodles occasionally so that broth is absorbed into all of the noodles. If noodles are too dry, add more broth and stir noodles. After liquid is absorbed, add chicken (or other meat or shrimp) and stir. (The chicken broth will not make a sauce for these noodles. All of the liquid will be absorbed. ) Garnish with sliced eggs and green onions. Serve hot. This makes quite a large batch that can feed a party as a side dish, but you can easily halve the recipe. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: Spaghetti squash sauce (Polish Macaroni & cheese) Cut a spaghetti squash in half across the "equator" Nuke for about 19--10 min or until soft. While the squash is nuking, saute one onion in butter, very slowly until soft and translucent. Add several(to taste) garlic cloves, minced, and one portobello mushroom, chopped to the onions and stir until cooked. Sprinkle with salt & pepper and a grating of fresh nutmeg. Add one tub gf cottage cheese or pkg of farmer's cheese and combine. Take cooked spaghetti squash and with a sharp spoon, remove seeds and Pull out thread of spaghetti squash. Combine with sauce. Sprinkle with walnuts, if desired & serve. It is also good at room temperature. You can use this sauce over gf pasta as well. --------------------------------------------------------------------- From: Louise Steen-Sprang <steen-sprang.12@OSU.EDU> Subject: Recipe for tortillas Betty Hagman - the GF gourmet cooks fast and healthy p. 235 (hard cover) Removed because of copyright restrictions --------------------------------------------------------------------- From: Sandra J Leonard <thebaker@concentric.net> Subject: Rice Paper Wrappers for GF Egg Rolls THE GLUTEN-FREE BAKER NEWSLETTER Recipe taken from Spring 1996 Issue RICE PAPER WRAPPERS (banh trang) Rice papers are very thin, dry brittle, almost translucent wrappers made from rice flour, water and salt. Many brands have the imprint of a crisscross bamboo pattern on each sheet. Rice papers are available in several sizes, in round, square and triangular shapes. The size I like to use for egg and spring roll wrappers are the 8-inch round size. These are usually sold in one pound packages of 45-50 sheets. Don’t be discouraged by the length of the how-to’s, I have gone into detail and made notes to try to make it a good experience for you. The end result will be well worth any small effort. To save time select and prepare the filling the day before and then the wrapping and frying will be a snap! Call a celiac friend and make up some egg rolls together, share the work and the effort. Hope that you will now enjoy delicious tasting egg/spring rolls once more. Ingredients for Wrapping and Frying: 2 cups warm water 1 pkg. 8-inch round rice paper wrappers * 2 Tablespoons sugar 1/4 to 2 cups vegetable oil for frying 1/4 cup cider vinegar * May be found in Asian/oriental stores. NOTE: Rice paper wrappers come in different thickness, this will depend on the brand. You might wish to purchase several brands if possible so that you can compare which you prefer. A favorite of mine is a very thin rice paper wrapper and the brand has a picture of a red rose, green stem and leaves on it. Preparing the Wrappers: In a shallow, flat bottomed dish, (make sure the rice paper wrapper will fit in it flat) pan or tray, add the water, sugar and cider vinegar. Stir to dissolve the sugar. This will be the rice paper wrapper bath. Have 2 colanders on hand. Carefully submerge one sheet of the rice paper wrapper in the water mixture, just until rice paper wrapper is entirely moistened. Gently remove paper and prop it up on the inside of a colander to drain and soften. The rice paper wrappers don’t soften immediately but in a minute or so they will soften into a pliable texture. Try to allow it to drape over the outside edge of the colander. You may have to give the rice paper wrapper a bit of help as it softens to be sure it drapes over the outside edge. Try to keep softened rice paper wrappers from touching each other as they will stick together. I found that 2 rice paper wrappers per colander seem to work well. Wrapping: Place a softened sheet of rice paper wrapper on a flat work surface. Place 1 - 2 Tablespoons of the filling 1-inch from the lower edge. Fold the bottom edge of the rice paper wrapper over the filling, molding the filling a little with your fingers to form a cylinder, gently roll one full turn so that the filling is secure. Now fold both side edges in towards the center, one side edge at a time. Finish rolling to form a neat cylinder. Don’t roll too tight as the filling needs to have a little room to expand during cooking. This also prevents the rice paper wrapper from breaking open during cooking. Place each roll on a platter, seam side down (this will help to seal the seam). Continue dipping the rice paper wrappers to soften and rolling until the filling mixture is all used. The rolling process is very easy and gets even easier after you have done a few. If rolling the whole batch, keep the uncooked rolls draped with a barely damp paper towel for up to one hour before cooking. Make sure to keep seam side down so the roll won’t come undone. Frying the Rolls: To fry the rolls in a large, non-stick frying pan, heat the oil on medium-high (360º) until hot but not smoking. A deep fryer may also be used. Only put a few rolls in the frying pan at one time, seam side down so they won’t open during the cooking. Leave a little space between each roll. The oil should be bubbling around the rolls, but not splashing or smoking. Use tongs or long chopsticks, turn the rolls occasionally until they are light golden brown all over. Don’t let rolls to the bowl and drain them by standing them up on one end inside the bowl. Sandra’s Notes: The egg/spring rolls keep well 4-6 days in the refrigerator after cooking. Use a piece of paper towel to wrap fully around 1 roll, add 2nd roll and complete wrapping in the paper towel. Place both wrapped rolls into a zip style plastic bag. Continue wrapping rolls and placing in plastic bag. Keep bags in coldest part of the refrigerator. To reheat place on broiler style baking pan in preheated 375° oven for approximately 10 - 15 minutes. Copyright '96 --------------------------------------------------------------------- From: Sandra J Leonard <thebaker@concentric.net> Subject: VIETNAMESE STYLE SPRING ROLL FILLING THE GLUTEN-FREE BAKER NEWSLETTER Recipe taken from Spring 1996 Issue SANDRA’S VERSION - VIETNAMESE STYLE SPRING ROLL FILLING Vietnamese spring rolls generally are only about 3 inches in length. These rolls are made, fried and then a roll is placed across the bottom of a whole leaf of romaine lettuce leaf, with fresh mint, cilantro and rice noodles added. All is then rolled. Spring rolls are served with nuoc cham as a dipping sauce. Don’t be intimidated by the list of ingredients for the filling mixture. Just use as many ingredients as you wish as long as you don’t omit the fresh pork (chicken or turkey) and fresh vegetables. This is an uncooked filling. The spring rolls get their crispness from frying but they are not as fattening as you might think. They absorb very little oil. Remembering that gluten-free flours don’t absorb... same goes for the spring and egg rolls made with rice paper wrappers. (One for our side!!) Yield: 18 - 24 egg rolls depending on size 4-5 mushrooms, dried or fresh * 1 cup carrot, shredded or coarse grated 1 lb. ground pork, very lean, coarse ground **1 teaspoon sugar 1 small pkg. bean thread noodles - optional *1 Tablespoon fish sauce,gluten-free* 1 large egg 1/4 teaspoon salt 1/2 cup green onions, thinly sliced 1 1/2 teasp.black pepper, coarse ground 1 shallot or small onion, minced fine 1/2 cup shrimp, raw, minced - optional 2 cups Chinese cabbage, bok choy or 1/2 cup crab meat - optional celery cabbage * May be found in Asian stores. ** Ground chicken or turkey may be used to replace the pork in this recipe. If using dried mushrooms, soak in warm water for 20 - 30 minutes to soften. If using fresh mushrooms, mince. Soak the bean thread noodles in warm water for 30 minutes to soften. Drain and squeeze the dried mushrooms. Cut off and discard the woody stems, mince the mushrooms. Drain the bean thread noodles. Cut them into 1-inch sections (approximately 1 1/2 cups). Mix all ingredients together until well blended. The mixture is now ready for wrapping (See further recipe). Sandra’s Notes: The filling can be made 24 hours ahead and refrigerated. It can also be divided up and frozen in tightly sealed plastic bags for about 30 days. When frozen, the texture of the filling may soften slightly, but the end results will be fine. The amount of pepper used in these rolls does make them a bit spicy. Cut down on pepper if you don’t like the seasoning. Copyright '96 --------------------------------------------------------------------- From: Anita Emmanouilidis <anita@AIFS.ORG.AU> Subject: Summary - Filo pastry I have found that rice paper, moistened with oil/water makes a great substitute for Filo depending on the dish being made. I use it when making Spinich and Ricotta parcels. I simply oil/water as with filo, fill, allow to soften then roll up, brush with oil or milk and bake. These can then be frozen if necessary. Good luck and could you please let me know if you get any other worthwhile suggestions as I am very open to ideas. --------------------------------------------------------------------- From: Larissa Blechman <rissy@GTE.NET> Subject: Hamantaschen Hi all, here are two recipes for hamantaschen. The first one I have used for years and they are always good. I do not roll out the dough, I just make little balls and flatten them, then fill and pinch corners. This recipe originally came from Chabad: 1 cup sugar 1/3 cup oil 1/3 cup shortening 3 eggs 1/2 cup orange juice (adds great flavor) 4 cups flour (I use Hagman mix except for I use brown rice flour) 3 tsps. baking powder (I always add extra to recipe amount when baking gf, usually another 1/2-1 tsp.) 1 tsp. salt 1-2 tsp xanthan gum (I use the least amount, others use alot more) 1 egg, beaten filling, may be homemade mohn or can use jam or apricot or chocolate chips, even peanut butter Cream sugar, oil and shortening. Add eggs and juice and mix well. Blend all dry ingredients and mix with wet ingredients until well mixed. Form small balls and flatten in palm or on cookie sheet, put a small dab of desired filling and fold up sides to form the shape of a triangle. Brush each cookie with beaten egg dough before baking. Bake at 350 degrees for approx 20 minutes. If too crumbly add a bit more gum next time. Makes approx 4 dozen hamentaschen. I would add too that I use lots of "wheat" recipes for gf baking, I usually add a bit of xanthan gum and see what happens. Don't be afraid to try old favorites with the gf baking mixes. Bean flour( bean, arrowroot & tapioca flours) mix also makes great baked goods and is grain free. ~~~~~~~~~~~~~~ This recipe comes from Ellen Switkes and has no xanthan gum: Thanks Ellen! 4 eggs 1 cup oil pinch salt 1 t vanilla 1 1/2 cup sugar 4 t. baking powder 4 1/2 cups gf flour or more Mix all in food processor. Add more flour is not stiff enough. Can cool dough if you wish. Pinch walnut sized balls , roll and place on greased cookie sheet. Not too thin. Add a dab of filling in center and roll up and pinch together sides to form triangle shape. They tend to spread if dough is not stiff enough. You can also just make a depression in middle of ball and fill with jelly to make a thumbprint cookie. Bake at 350 degrees for 10-15 minutes. Ellen says that the original recipe called for 2 tsp. xanthan gum but that she omits it with no problem and seldom uses it in her baking. Good luck with your baking and check the archives for recipes posted last year, there was one using ground macadamia nuts in the dough and I'm sure they were great! --------------------------------------------------------------------- From: Lynn Facey <faceybl@NBED.NB.CA> Subject: Biscuits or Dumplings This is the last recipe for the time being. The recipes are my regular bread staples that I live on. I was kind of fussy before becoming a celiac so I like to keep things simple and easy. As I mentioned before, I hate to cook!!! Best of luck with these - if I can make them, anyone can!!! Lynn in Fredericton, New Brunswick, Canada 1 1/2 cups GF flour 2 tsp baking powder 1 tsp xanthum gum 1/2 tsp salt 1 tbsp sugar 2 eggs 1/3 cup oil 1/2 cup milk (lactose free if necessary) Mix dry together. Mix wet together. Pour wet over dry and mix by hand. It will be a sticky dough. For biscuits, spoon dough onto greased cookie sheet. I dip my fingers into some oil and rub the biscuits on the top and sides until they are smooth. Bake at 350 for about 10-12 minutes or until browned. For dumplings, spoon dough into a bubbling, hot stew and cook for 10-12minutes. I usually take the pot off the stove and leave the cover on for another ten minutes or so, just to make sure they are well cooked. (GF mix is made up of 2 cups rice flour, 2/3 cup potato starch, 1/3 cup of tapioca flour. (Bette Hagman's mix.) I mix up a big container of this and then take 2 cups of it for the cake recipe. Actually, I use this for a lot of things - when an old receipe calls for regular flour, I substitute this mix.) ---------------------------------------------------------------------
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: Lynelle Thomas <Lynelle_Thomas@COCC.EDU> Subject: Pecan/Fudge Pie Melt 1 stick of butter or oleo w/ 1 cup chocolate chips. ( I use the semi-sweet. You could use dark chocolate) Mix 3 Tbls of sweet rice flour w/ 1 cup sugar Beat 3 whole eggs + 1 egg white for 3 minutes then add the flour/sugar mixture and beat for 1 minute. Add 2 t. vanilla and the butter/chocolate mixture. Pour in to a 10 inch pyrex that has been Pammed (sprayed w/ Pam) Sprinke 1 or more cups of pecans on top. Bake 40minutes in 350 degree oven. It will puff up then crack and fall. I shake the pan slightly to test for doneness. The more it shakes the more fudgie. Hints: I Pam the pan first--then melt butter & chocolate chips in the pyrex I cook the pie. I chop about half and sprinkle firston pie then I make a design w/ the pecan halves. I have used EggBeaters instead of eggs. (This is the birthday pie for both our sons who are 40+.) --------------------------------------------------------------------- From: "C. M. D'Orazio" <arpino@HOTMAIL.COM> Subject: Almond Cookies 1/2 c. Butter or margarine 1/2 c. Brown sugar, lightly packed 1 tsp. Almond extract 1 Egg 1/2 c. Rice flour 2 c. Crispy Rice (crushed) 2 tbs. Chopped almonds Crispy Rice is available from a food distributor or health food shop. Preheat oven to 350 F. Cream butter and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, Crispy Rice and almonds. Shape into balls, 1" in diameter and place on ungreased baking sheet. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned. --------------------------------------------------------------------- From: Doug and Robin Schantz <rdschantz@EARTHLINK.NET> Subject: Great Flourless Chocolate Cake I made this chocolate cake over the holidays and it was soooooo good. It's totally GF, but full of fat, and it's just not the kind of recipe you can substitute. So, it's great for those once-in-a-while special occasions. Best of all, it was so easy to make, and only a few ingredients were needed. 1 1/2 sticks butter 12 oz. bittersweet chocolate 2 oz. cocoa (unsweetened) 10 eggs, separated 3/4 c. sugar 1. Butter a 10" springform pan and cut parchment to fit the sides and bottom. Butter and flour (I used cornstarch) the parchment once it's in the pan. Set aside. 2. Melt butter in small saucepan. Turn off heat and add chocolate and cocoa. Stir until well mixed. Set aside. 3. In a heavy-duty mixer whip the 10 egg whites. Add sugar and continue whipping until stiff peaks form. 4. Whisk the egg yolks into the chocolate mixture once it's cooled. Fold the chocolate mixture into the beaten egg whites. 5. Bake at 350, 40-45 minutes. The sides should be set when it's done and the center should be slightly undone, but not mushy. The top should begin to crack slightly. Do not overbake. Let cool at room temp. Tastes best when served at room temp, but refrigerate any leftovers. --------------------------------------------------------------------- From: nhlady@BIT-NET.COM Subject: Chocolate Chip Cookie Summary Follow the recipe in back of Nestlees' semi-sweet chocolate chips package. Instead of using 2-1/4 cups of regular flour, I used 2 cups of our flour (rice, potato & tapioca) and 1/4 cup of cornstarch, 1/4 teas Xathum gum. I used egg beaters in lieu of eggs and only 1 stick of margarine. 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1 egg 1/2 cup soya flour + 1 tblspn 1 tblspn potato flour 1/2 cup rice flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla 1 6 oz. pkg chocolate chips Usual procedure: cream butter and sugar until creamy, add egg and beat til fluffy. Mix in dry ingredients until smooth, add vanilla, gently fold in chocolate chips. I always add toasted pecan pieces and a tad more rice flour for a more substantial cookie. Drop on greased (or foil covered) cookie sheet, bake at 375 10-12 minutes or until brown. Simply double for using 12 oz. pkg of chips. No grit, just a wonderful "real" cookie. --------------------------------- Brownies (From ENER-G Rice Mix Box) 1 cup ENER-G Rice Mix 1 cup sugar 1/4 pound butter (1 stick) 1 cup pecans (chopped or small pieces) (I always toast mine in a little butter and salt) 2 eggs (beaten) 2 squares chocolate (melted with butter) 1 tsp vanilla Beat eggs, add sugar gradually. Add Rice Mix, melted butter & chocolate, vanilla. Beat until smooth, stir in nuts. Oil and dust with Rice Mix (or cocoa powder) and 8" x 11" pan (I just use a regular round cake pan). Spread evenly, bake at 350 degrees for 35-40 minutes. Cool in pan 20-30 minutes, cut into squares. For more cake-like brownies, add a tad more Rice Mix, for fudgier follow as above. As I said, I have a fight on my hands with these and most of my goodies. My NON-GF family and friends want to wolf them down. I always yell that they can get anything to eat anywhere and these are MINE. Their retort is always, yes, but even the bakeries can't turn out anything this good. So, go, cook, enjoy. --------------------------------- I use brown rice flour by energ and follow the recipe on the bag of choco.chips. --------------------------------- Take your favorite recipe for CCC and sub in the Gluten free Flour mix with these changes: 1. Add 1/4 cup gram flour (aka: garbanzo bean or chick pea flour) 2. Substitute 1/2 of the required fat in the recipe with an equal amount of unsweetened apple sauce. BTW, I always use butter or margarine, NEVER shortening....Big difference in taste. My favorite recipe is the one on the back of the Gihrardelli (sp?) chocolate chips bag. I also add chopped pecans, but you could use walnuts or macadamias. I just use the pecans because I am allergic to walnuts, and macadamias are just too expensive! --------------------------------- Chocolate Chip Cookies-orig from Toni Richardson-chgd slightly by Barbara Emch Preheat oven to 375 degrees Mix with wire wisk in medium bowl: 1 1/4 cups plus 1 T GF mix (I use sweet rice) 1/2 tsp xanthan gum 1/2 tsp baking soda 1/4 tsp salt 1/2 cup chopped walnuts 1 cup Nestle’s chocolate chips (6 oz bag) Cream with mixer in large bowl: 1/2 cup butter (1 stick) 3/8 cup (6 T) brown sugar 3/8 cup (6 T) sugar 1 egg 1 tsp vanilla 2 T applesauce Add dry ingredients to creamed ingredients and mix well by hand. Drop by teaspoonfuls onto greased cookie sheet and bake for approx. 10 minutes. Makes approx 3 dozen. I made up this recipe for chocolate chip cookies two years ago and I get rave reviews from chocolate chip/chocolateholices. These cookies are soft and chewy and do not crumble. So here goes. 3/4 cup butter flavored shorteing 1/4 cup real peanut butter 1/2 cup sugar 1 cup brown sugar 1 teaspoon vanilla 2 eggs 1/4 cup Musslemans Chunky Applesauce 1 cup Ener-G Bean flour 1/2 cup Ener-G Potato flour 1/2 cup Ener-G Tapioca flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 tsp. xanthan gum 2 teaspoons cinnamon 2 cups chocolate chips Cream shortening, peanut butter, sugars, applesauce, cinnamon and vanilla until light and fluffy. Add eggs and beat well. Sift together in another large bowl the flours, soda, salt and xanthan gum three times. Add flour mixture to creamed ingredients a little at a time and mix just till blended on low. Add chips and stir in. I have added white chocolate chips and chopped pecans to them also and sometimes coconut. Bake at 375 for 8 to 10 minutes --------------------------------- There are Pamela brand cookies made with rice flour. Pamela also has a mix for brownies, etc. They are absolutely wonderful! --------------------------------- My wife makes me a great cookie, but it might be a little grainy. 1 cup of sugar 1 cup of peanut butter 1 egg then for a change you can add, pecans,or coconut, or choc chips etc. --------------------------------- Chocolate chip cookies 3/4 cup butter/margarine (I use I Can't Believe It's Not Butter or lightly salted butter) 3/4 c brown sugar 3/4 c white sugar 2 tsp gf vanilla (or so - I just kinda dump it in there...) - the powder doesn't work so well 2 eggs (I use pasteurized eggs, so we can eat the dough) 1 c sweet rice flour (my rice and tapioca flours are from an Oriental market) 1 c rice flour 1/4 c tapioca flour 1 tsp baking soda 1 tsp xanthan gum (can decrease this a bit if the dough seems too stiff) 1 c chocolate chips Cream butter and sugars. Add vanilla and eggs and mix well. Add dry ingredients and mix well. Add chocolate chips. Bake for about 10 min at 350F, or until the edges are just starting to turn golden brown. Do NOT overbake. Let sit for a few minutes on the cookie sheet so they can set. These cookies don't warm up well in the microwave - they get a bit crumbly. Also, I tend to bake a pan at a time and keep the rest of the dough in the fridge, as these cookies dry out faster than the traditional kind. If you are not allergic/sensitive to corn, I highly recommend you substitute (one for one) cornstarch for cake flour plus one egg in all batter-type recipes. My son (4yrs old) is the only celiac in the family. I have made cakes and brownies with cornstarch and they are indistinguishable from wheat!! --------------------------------------------------------------------- From: pat newsome <pat@NEWSOME67.FREESERVE.CO.UK> Subject: Biscuits Made using a mixer. Makes approx 48-54 biscuits. Suitable for freezing. Cooking time approx 15 minutes. Temp 190c, 375f, or gas no 5. Basic mix. 1lb gluten-free flour. 2 level teaspoons gluten-free baking powder. 8oz soft margarine. 5oz caster sugar. 1 large egg. Milk to mix* Some brands of gluten-free flour will require more milk than others. Method: Place all the ingredients, except milk, into the mixing bowl. Mix for about 3 minutes, slowly adding the milk until a soft dough (like pastry) is formed. Be patient it will mix! You may need to add up to 1 tablespoon milk. Divide dough into 4 portions. Flavour each one with one of the variations listed below. Roll out to approximately qtr inch thick. Cut into shapes. Cut different flavours into different shapes for variety. Place on greased tins, leaving room for the mixture to spread. Bake until light brown. Put onto a cooling tray immediately. Variations: Amounts quoted are for a qtr of the dough. 1. A few drops of almond essence. Decorate top of each biscuit with a flaked almond. 2. 1oz grated gluten-free chocolate and 1-2 teaspoons milk. 3. 1 teaspoon coffee essence and half oz chopped walnuts. 4. 3 glace cherries chopped and 1-2 teaspoons milk. 5. Grated rind of a lemon and 1-2 teaspoons milk. Decorate with small pieces of gluten-free lemon jelly sweet. As an alternative to lemon use orange. 6. 1 tablespoon gluten-free crunchy peanut butter. 7. Half teaspoon cinnamon plus 1-2 teaspoons milk. 8. 1 dessertspoon gluten-free custard powder and 2 teaspoons milk. This variety is nice cut into smaller biscuits with 2 biscuits sandwiched together using butter icing. 9. A few drops vanill essence. 10. 1 tablespoon gluten-free lemon curd. 11. 1 tablespoon marmalade. 12. 1 oz coconut and 1 tablespoon milk. 13. 1 pinch of ginger. --------------------------------------------------------------------- From: "J.J. Horton" <jhorton4@mail.atl.bellsouth.net> Subject: Hot Fudge Cake One cup any flour or flour mix 3/4 cup sugar 6 Tbsp baking cocoa powder 2 tsp baking powder (Unless Mix has Baking Powder already) 1/2 tsp salt 1/2 cup milk 2 tsp vanilla 1 3/4 cups hot water 1 cup brown sugar Whipped cream or ice cream Use all GF ingredients and the recipe is very forgiving for people who need to make a change. In a medium bowl, combine flour, sugar, 2Tbsp of the cocoa, baking powder, and salt. Stir in the milk(or substitute), and vanilla until smooth. Spread in an ungreased 9in. square baking pan. Then combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water gently over all. Do not stir! Bake at 350 for 35 minutes. Serve warm, topped with whipped cream or ice cream.(opt) --------------------------------------------------------------------- From: Jim Jones <grammas-house@JUNO.COM> Subject: GRAMPA JIM'S CHOCOLATE COOKIES 1 CUP BUTTERY CRISCO 3/4 CUP WHITE SUGAR 3/4 CUP BROWN SUGAR MIX 2 EGGS 2 TBSP HELLMAN'S REAL MAYONNAISE MIX 1 TSP SALT 1 TSP SODA 2 CUPS CORN STARCH MIX 1 HANDFUL CHOCOLATE CHIPS 1 HANDFUL NUTS ( 1 HANDFUL SHREDDED COCONUT THE ABOVE THREE ITEMS TO BE TAILORED TO YOUR TASTE, IF YOU LIKE MORE OR LESS, CHANGE IT. MIX BY HAND BAKE AT 300 DEGREES FOR 10 MINUTES The baking time/temperature may need to be adjusted for you oven, but the above is what I do in my oven. Also, I turn the cookie sheet 180 degrees at about 5 minutes into the baking time. The cookies may look like they're not done when they come out of the oven, but leave them on the cookie sheet long enough for them to cool slightly before moving them off and they will get a little more done. --------------------------------------------------------------------- From: Linda Goldkrantz <Deborahgai@AOL.COM> Subject: One-bowl Zucchini cake/muffins I found a recipe for incredible zucchini cake and substituted Bette Hagman's gf flour instead of reg. flour. I made six large muffins instead of using 8 inch square pan. Recipe calls for chocolate chips, but you can probably leave them out. (Raisins might be good.) Also, I butter the muffin pan because I prefer to, but recipe does not call for it...so you can make it dairy-free. Preheat oven to 375 degrees. Use a non-stick 8 in. square baking pan or (lightly buttered) large-size-muffin pan (6 muffins). Peel and shred 1 med.-lg. zucchini to make 1 cup. Set aside. Mix together in the baking pan (or in a large bowl, if you're doing muffins): 1 1/4 cups Hagman gf flour 1 cup sugar 1 tsp baking power 1 tsp cinnamon 1/4 tsp salt Mix in 1/4 vegetable oil, 2 large eggs, and 1 tsp vanilla. Stir in the cup of schredded zucchini until blended. Do not overmix. Add 1/2 cup semisweet chocolate chips before baking or sprinkle on just after baking while bread cools. (I mixed them in before baking.) Bake 25-30 minutes till lightly brown. Remove from pan and cool. --------------------------------------------------------------------- From: C. M. D'Orazio <catsfoot@sprint.ca> Subject: Apple Crist ~~~ I do a very simple recipe for my daughter Core peel and slice several apples and place in buttered dish. along with raisins and nuts--amounts are up to you. combine 1/2 cup melted butter, 1/2 to 1 cup brown sugar (I use Brownulated because it is easy to store), a half teas on cinnamon, 1/4 tsp. cloves and nutmeg. Blend together and sprinkle over apple mixture. Nuke about 15 min or bake in preheated 350 oven for about a half hour or until apples test done. Serve hot, cold or room temp. ~~~~ This probably came through on the list one day. I tried it over apples and was VERY pleased! Easy too. Crisp Topping 1 cup GF flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 egg Combine flour, 3/4 cup sugar, baking powder and salt in a medium-size bowl. Stir in unbeaten egg. Mix with fork until crumbly. Place sliced fruit in a 2-quart buttered baking dish. Sprinkle with 2 tablespoons of sugar and cinnamon. Sprinkle fruit with crumbled topping. Drizzle melted butter over topping and bake at 375 degrees for approx. 35 - 40 minutes or until top is well browned. Turns out excellent!!! ~~~ I don't have a recipe, but I do know that the gluten free pantry has a mix for it. Their website is www.glutenfree.com . ~~~ Here's my recipe for Apple Crisp: Apple Crisp - by Barbara Emch Peel 8 -10 apples into 9 inch square or round pan and sprinkle with lemon juice if desired. Mix with pastry blender, then spread over apples 2/3 cup brown sugar 1/2 cup gluten free mix (from Bette Hagman) 1/2 cup Ener-G Crisp Rice crumbs (or other gluten free crispy rice) 3/4 tsp. cinnamon 1/3 cup butter or margarine(softened) Approx 8 - 10 sliced tart apples Bake at 375 degree. for 15 min (place aluminum foil or pan over topping to prevent burning) then bake for another 30 - 45 min until apples are tender. ~~~ I just crush GF corn flakes to replace the rolled oats in Apple Crisp recipes. Of course, I also replace the flour with GF flours. Otherwise, method and everything is just the same. Enjoy, Pat Clelia, With rhubarb now coming back into the market, thought you might enjoy this; however, I've made it with all apples also and it is out- standing. If you want to convert your old apple crisp recipe substitute crushed sliced almonds for the oatmeal topping. Bette Hagman recommends this for oatmeal cookies and you can't tell the difference. Put them in a Freezer ZipLoc bag (heavy one) and roll a rolling pin over them till they are crushed into irregular oatmeal-sized pieces. Enjoy! Vicki -------- ------------ -------------------------------- 3 cups Rhubarb -- fresh 1 1/2 cups Strawberries -- or raspberries 3/4 cup Sugar 3 tablespoons Flour, Sweet Rice Asian 1 cup Flour, Sweet Rice Asian 1/2 cup Sugar, brown 1 tablespoon Baking powder 1/4 teaspoon Salt 1/4 teaspoon Xanthun gum 6 tablespoons Butter -- softened 1/3 cup Pecans -- chopped Can use strawberries OR raspberries--even boisenberries! If using this recipe for Apple Crisp, add 1 teaspoon cinnamon and may need a additional 1/4 sugar unless using a sweet apple like Golden Delicious. Bake an hour or until apples are tender. This is also wonderful with equal parts of rhubarb and apple! Butter a 9" square baking dish. Cut the rhubarb into 1" pieces. Place in prepared pan. Top with berries. (If using frozen berries, do not thaw first.) Sprinkle the fruit with sugar and 3 tablespoons flour. For Topping: In a small bowl, combine the flour, sugar, baking powder and salt. Add the butter and mix with fingertips until mixture resembles course crumbs. Add nuts. Sprinkle topping evenly over filling. Bake at 325 degrees for 45-60 minutes, until fruit is soft and bubbly and topping is browned, about 35-40 minutes. Serve warm with vanilla ice cream or whipped cream. ~~~ This is easy and my favorite: Dice apples and layer in 9-12 baking dish (probably need 8-10 apples)and add 1/2 cup water. Cover with a mixture of: 1 stick butter, 1 cup sugar, 1 cup GF flour, and cinnamon to taste (I use a fork to combine -- do not melt butter). Bake @ 325 degrees for 45 minutes. Delicious! Cindy, Bloomington, IL USA P.S.: Sometime I just use one to two cans of pears or peaches and it turns out great. ~~~ I peel and core about 6 large apples, and sprinkle with lemon juice/brown sugar to taste. I also add cinnamon and cloves (I use an electric coffee grinder to grind my own spices - fresh). For the topping, I combine corn starch, brown sugar, and butter (with about 1/4 t each nutmeg, cinnamon, and cloves - I combine the 'dry' ingredients first, add the brown sugar, and then the butter) 'cutting through' with butter knives until mixed. Put on top of the apples, and bake at 350 until the apples bubble. ~~~ I have a cobbler recipe that fast, easy and pretty good: Preheat oven to 400 degrees. Use 8X8 inch pan or casserole dish-spray with oil. Fruit filling: 4 cups sliced fruit (can also use berries) 1/3 cup sugar 1 tablespoon quick-cooking tapioca 1 tablespoon lemon juice 1 tsp. vanilla Combine fruit filling ingredients and let stand while you mix the cobbler topping. Topping: 1/2 cup bean flour 1/4 cup brown rice flour 1/4 tapioca flour 1/4 tsp. xanthan gum 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 cup non-fat yogurt 1 tablespoon lemon juice 2 tablespoons oil (or to keep the fat content down, I use yogurt) 1 tsp. vanilla 1 egg (or equivalent Egg Replacer) 1 tablespoon honey OR maple syrup In bowl, mix the dry ingredients. In another bowl, mix together wet ingredients and add to dry ingredients, stirring to just mixed. Put fruit filling in prepared pan and drop the topping by spoonfuls onto the fruit. Bake for 20-25 minutes. Yummy! ~~~ I converted my mom's apple crisp recipe to GF with the only difference being that it doesn't brown as much as the wheat recipe. My mom (who isn't very helpful with my son's 'different' diet) has eaten the GF version and said it tastes as good as hers. Apple Crisp Mix and put in a buttered 9 x 9 inch baking dish: 4 cups peeled, sliced cooking apples 1 tsp. cinnamon 1 tsp. salt 1/4 cup water Mix well and dump over the apple mixture: 1/3 cup softened margarine 1 cup sugar 3/4 cup GF flour blend (I use Bette Hagman's) Bake at 350 degrees for 35-40 minutes or until bubbly. Hope you enjoy it! Kay Meadows Warsaw, IN ~~~ Hi Clelia, Since I am the only celiac in a family of four, I have changed a lot of regular recipes from my Better Homes and Garden Cookbook I received before my celiac diet. The whole family enjoys this one since I adjusted it to fit my diet. I use a 9" deep dish (for pies). Apple Crumb Pie: 7 to 8 cooking apples ( I use the tart green apples) 1/2 cup sugar 1 teaspoon cinnamon (Mc'Cormick or Durkee in our area is GF) Crumb Topping: 1/2 cup sugar 3/4 cup of Bette Hagman Flour mix 1/3 cup butter or margarine Set oven on 400 degrees or 375 degrees if glass dish. Pare the apples; cut into eighths. Put in deep bowl. Mix 1/2 cup sugar with the cinnamon; sprinkle over the apples. Toss apples and spices together. Mix the other 1/2 cup sugar with the flour; cut in butter or margarine till crumbly. (you may have to add more flour to this if the mixture doesn't form crumbs) Spray dish with Pam Aerosol Cooking Spray (GF), pour apple mixture into dish and then sprinkle crumb mixture on the top of the apples. Bake until crumbs are golden brown. A secret I found is not to put a cover over the dish after it cools because the moisture seems to make the crumbs get soggy. Put a little Cool Whip Topping (GF) on your serving and it will seem like the old days. Good luck. Enjoy! By the way, Bette Hagman's recipe for her flour mix is 6 cups white rice flour, 2 cups potato starch flour and 1 cup tapioca flour. I put this in a Tupperware container and use it according to the recipe. For instance, if a recipe calls for 1 cup of wheat flour, I use 1 cup of this flour mix instead. The recipes come out great. Cindy in New Jersey ~~~ Here is my apple crisp recipe: Preheat oven to 375F Bake 30 min. Easy Apple Crisp. My measurements are not precise. If you like a spice more than another than use more. Peel, core and slice apples into 8ths. I use Macintosh usually, again use what ever kind you like. Place in bowl and sprinkle with cinnamon, nutmeg, raisins, walnuts and about 1/4 c apple juice concentrate. Place all into an oiled baking dish again I use safflower oil as canola bothers me. Topping: 1 or 2 cups rice flour, add raisins and walnuts 2 to 4 T apple juice concentrate, 2 to 4 T soft butter and 2 to 4 T oil combine all to a crumb consistency, add more butter or oil if needed. place on top of apples and bake. If you want it crispy place under broiler for a few minutes. Enjoy and great served with vanilla ice cream. ~~~ Here is a great crisp recipe that I found when I first went GF in October. I was dying to have something sweet and good because I was so tired of rice and veggies. Apple Cheese Crisp Filling: Topping: 6 c. peeled sliced apples(4-5) 1 C. GF flour mix (Bette Hagman) 1 1/2 tsp.. cinnamon 1/2 c. Brown sugar 1/4 tsp. nutmeg 6 Tbs. (3/4 stick butter) dash of salt 1 c. grated cheddar cheese (opt.) sometimes 1 c. sugar I use sometimes I don't. 1 Tbs. lemon juice Peel and slice the apples into a large mixing bowl. Tumble with the spices, salt, sugar and lemon juice. Pour out into a 9X13 baking pan. In a smaller bowl, place the flour and brown sugar. Cut in the butter until the mixture feels like cornmeal. Then mix in the grated cheese. Crumble this topping over the apples. Bake uncovered in a preheated 350 degree oven for 1 hour. May be served hot or cold. Great with cream or whipping cream. The best is when you have a pan for yourself and another pan for the non-GF family members. ---------- Seems most people just skip the oatmeal replacement. The three ideas I think worth trying, in order, are: - crushed GF cornflakes (Loblaws carries some now so this is the cheapest) - rice crisp cereal - almonds. Fortunately I don't have to worry about nuts! --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: Apple Cake Following pkg or recipe direction, preheat oven to 350 and grease a 9x13 cake pan, spread a piece of parchment paper over bottom of pan, allowing several inches of overhang on each side to facilitate removal later on. To the batter add 3 or 4 apples, peeled, cored, diced. Add: 2 teas cinnamon 1/2 teas Nutmeg (fresh grated, if possible) 1/4 teas. ground cloves and ginger Stir in one cup chopped nuts and 2 teas gf almond flavoring (optional) Pour into prepared pan. Place pan on a cookie sheet (prevents bottom of cake from cooking too quickly and/or burning_ Cake will take slightly longer to bake than original recipe. I start checking after 45 min. (You can also make this in a bundt or tube pan, which will take about 1 hr 15 min plus to bake) Cool several minutes in pan, Using parchment paper as guide, remove to cooling rack. For extra treat (and calories) make a caramel glaze: Melt 2 tablespoons butter in heavy pan Add 2 tablespoons white sugar & 2 tablepoons brown sugar ( I use Brownulated sugar) Cook until thick and lightly browned. Add 2Tablepoons cream (it will splatter) Remove from heat and add 1 teas gf vanilla Brush on hot cake --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: Pistachio Butterballs 1 stick butter 1/4 cup sugar 1 teas. vanilla 2 tablespoons honey 1 cup flour (I used Bette Hagman's recipe) 1/4 teas salt 1 cup pistachios, chopped Preheat oven to 325. Cover cookie sheets with parchment paper or foil. Cream butter, sugar, vanilla and honey together until light and fluffy. Sift flour and salt together and stir into butter mixture. Stir in pistachios. Chill dough 20 min. Shape dough into 1 inch balls and place 2 inches apart (more if using gf flour mixture). Bake in center of oven 12=14 min until bakes, but not colored. Slide parchement paper with cookies onto counter surface. Let cool a few minutes, then remove with sharp metal spatula. If cookies stick, spray bottom of paprchment paper with water. Remove to rack and let cool completely. *oarchment paper is definitely worth the investment--can be reused and there are no chemicals in contact with the food. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: COOKIE TIP I came across an interresting tip for dealing with cookies--esp gf which tend to be very delicate. Line your cookie sheets with parchment paper which is available at supermarkets and specialty stores. For a drop cookie, try chilling the dough until easy to handle and then put only a small amt ===scant teaspoon--on cookie sheet. Bake as usual. When cookie comes out of oven, slide entire parchment sheet off cookie sheet onto counter and let cool. Remove with sharp, thin, metal spatula. If cookies stick, spray underside of parchment paper with water and cookies will come right off. Remove cookies to cooling rack to cool completely, I was amazed how few cookies I "lost" using this method. --------------------------------------------------------------------- From: David J Walland <David.Walland@bristol.ac.uk> Subject: Followup on cookie tip I've been using the equivalent to the Du Pont baking pan liner Sue has described, for years. The Du Pont ones have only just become available over here (or widely advertised) and I haven't tried them yet. Using a floured section of this material and floured non-stick rolling pin it is JUST possible to roll out GF egg pastry to make pie top crust, and transfer it in ONE piece (rolled around both). Three tbs of apple puree (made from Bramley apples) makes the pastry a good deal more tough and the job easier. --------------------------------------------------------------------- From: Susan Mercier <mercierd@CADVISION.COM> Subject: Tiramisu Recipe / GF Ladyfingers - Make a GF Sponge cake, let dry out, and use it in layers in the recipe - DaRoma (sp?) carries GF Ladyfingers that can be ordered - Marie Nature in Laval Quebec carries GF Ladyfingers - Make an Angel Food Cake (GF), let dry out for a few days and use it in layers in the recipe The following is a recipe I recieved from a lady in Germany for GF Ladyfingers (fortunatly I had printed this one!) Ladyfingers 10 Egg Whites 150 g Sugar 4 Egg Yolks 1 Egg 1 Tbsp Vanilla Sugar Bit of Salt Flour Mix: 200 g Corn Flour 50 g Corn Starch 50 g Potato Starch 30 g low fat soya flour Powdered Sugar Beat egg whites with a third of the sugar until stiff. Add the remaining sugar and beat until very stiff. Beat the egg yolks, egg, vanilla sugar and salt in a seperate bowl. Preheat the oven to 220 Celsius (425 F). Put baking paper on a baking sheet. Stir a third of the egg white mixture with the egg yolk mixture; Mix flour and add to egg mixture; Fold in the remaining of the egg white (carefully). Put dough into a pastry bag (or a piping bag with a large hole in the end). Pipe out onto the baking paper into lady finger lengths. Sprinkle with a bit of powdered sugar and bake for 5-10 minutes (until golden). Remove from oven and let cool before removing from sheet. Here is the Tiramisu Recipe (very good!) 1/4 Cup hot espresso Cold water 1/3 Cup granulated Sugar 2 tsp brandy or rum extract or favorite GF liqueur (optional) 4 egg whites 1 500g tub mascarpone cheese 15 giant lady fingers cocoa In a one cup measure, stir together the espresso and 2 Tbsp of the sugar until the sugar dissolves. Add enough cold water to yeild 3/4 cup. espresso mixture. Stir in 1 tsp extract and set aside. In a medium bowl, beat egg whites until stiff peaks form. In a large bowl, beat together mascarpone cheese, remaining sugar and extract until sommth and fluffy. Carefully fold egg whites into mascarpone mixture until well combined. In an 8 cup (2L) glass serving bowl, arrange one third of the lady fingers, cutting to fit if necessary. Drizzle ladyfingers with one third of the espresso mixture, and sprinkle evenly with cocoa. Spoon one third of the mascarpone mixtue over the ladyfngers, spreading to cover completely and sprinkle evenly with cocoa. Repeat layers twice, sprinkling the top of the dessert generously with cocoa. Refrigerate, covered, for at least 4 hours or overnight. Garnish with coffee beans, fresh fruit or chocolate shavings. --------------------------------------------------------------------- From: "Dorothy L. Kellstrand" <doterickell@JUNO.COM> Subject: Valentine Trifle 1 1/2 cups whole frozen rasberries (6 oz.), thaw 3/4 cup and process until smooth about 10 seconds, (strain if desired), stir in 1 tablespoon sugar. Set aside. Prepare 1 recipe GF chocolate brownies. Arrange cubed brownies on the bottom of a clear glass bowl. Sprinkle with 1 tablespoon Cointreau and top with 1/2 cup white chocolate pudding (recipe follows) Evenly distribute reasberry sauce over pudding. Sprinkle reserved frozen berries evenly in a layer, especially around the sides. Spoon another 1/2 cup of pudding over berries. Finish with a layer of sauce and raspberries. ( Fresh rasberries may be used if desired) White Chocolate Pudding: Scald 1 1/2 cups milk for 3-4 minutes in microwave or in a saucepan on medium low. Add 1/3 cup sugar and 2 ounces of white chocolate chips to dissolve. In small bowl whisk 3 tablespoons corn starch and an additional 1/2 cup milk. Combine both milk mixtures and cook in a doulbe boiler at medium heat for 5 minutes or until thickened. Cool, stir occasionally to release steam. Refrigerate makes 4 servings. --------------------------------------------------------------------- From: Nancy Garniez <nancygarniez@EROLS.COM> Subject: Light Carrot Cake Dear Ultra Gourmets of GF Land: I made this to celebrate a new Vitamix machine--the celiac's delight. It is an adaptation of the whole wheat carrot pecan cake recipe in the Vitamix book. It worked so well that my non-gf friends found it heavenly-- light and quite delicious. Note: I love to experiment with flours and will do so more now that I have a machine to make them myself. Also, I tend to favor low fat, low sugar recipes. Chop 2 cups of raw carrot chunks in the Vitamix. Set aside. In the container (no need to rinse) place the following 1/2 c. rice flour 1/2 c. corn meal ** *1/4 (NOT 1/2!!!) cup*** each sweet potato, flour, soy flour,and peanut flour 1/2 tsp Xanthan gum 1/4 to 1/2 c. vanilla sugar (i.e., sugar from a cannister in which a vanilla bean or two is in residence) 1 1/2 tsp salt (optional) 2 tsps ground cinnamon 1 1/2 tsp baking soda 3 tsp baking powder Blend. Stop. Add 4 large eggs and 1/4 c. maple syrup mixed with 1/4 c. oil (I use canola, safflower would do as well.) Tap-release red impact lever 5 times, then stop and scrape down the sides with a spatula. Repeat. (Or else just stir in a large mixing bowl until well blended. Add the carrots and a handful of raisins, or nuts if you prefer. I baked this is a greased loaf pan at 350 for about an hour, but you could use a 9 x 13 pan, or small loaf pans, until a toothpick came out clean. When cool I sliced it and froze it in a loaf-shaped freezer container. If I separate one additional slice each time I take a slice it is easy to get an unbroken piece of this delicious loaf, which is perfectly fine without icing. --------------------------------------------------------------------- From: "Dennis J. Tonetti" <imxtc4u@MEDIAONE.NET> Subject: Coconut Cookies For all of you that have a problem with the diet. Here's a treat to make for yourself that's real simple to make and awesome -- if you like coconut and cookies. Preheat oven to 350 degrees. 2 Cups sweetened coconut flakes 1/2 Cup sugar 1 1/2 Tablespoons flour (Reg or GF) 4 Tablespoons butter melted 2 Egg yokes + 1 whole egg. I put the coconut through the food processor first as I don't like coconut too obvious. Mix well: Coconut, sugar and flour. Add in melted butter: Mix well. Beat egg mixture and add to dry ingredients: Mix well until it all hold together. Roll dough into walnut-size balls. Moisten hands if necessary. Place on parchment paper. Bake until golden brown on top and, when pushed with a finger, they are no longer shaky or real moist. Bake for 15-30 minutes depending on your oven. Cool on parchment in pan. Remove when cooled. Makes about 18-24 cookies. --------------------------------------------------------------------- From: "Robert F. Eyerman, Jr." <74415.503@COMPUSERVE.COM> Subject: Chocolate Chip Bars 1/3 cup butter or margarine, softened 1 1/2 cups brown sugar, packed 2 eggs 1 teaspoon vanilla extract 1 cup white rice flour 1 teaspoon baking powder 1/2 teaspoon xanthan gum 1/2 cup chocolate chips 1 cup chopped nuts, if desired Preheat oven to 350 degrees. Cream shortening and sugar, I use a mixer. Beat in eggs and vanilla. Sift together in seperate bowl the flour, baking powder and xanthan gum. Mix into first mixture. Stir in chocolate chips and nuts, if desired. Spread into a greased 9"square pan or a 7"x11" pan. Bake about 30 minutes. Cool and cut into bars. I line my pan with foil, grease it, and when bars are cool, lift them out with the foil and cut on a cutting board. There is no sticking in the pan and they cut much better that way. --------------------------------------------------------------------- From: Kristina Brandabur <kkw@tpa.net> Subject: Easy Peanut Butter Cookies Had a delightful anniversary stay this past weekend at the Country Dreams B&B (www.countrydreams.com) just outside of Springfield, Illinois. The owners, Ralph and Kay, have built a lovely place about seven miles outside of town. Kay is a registered dietitian, and cooked me wonderful GF breakfasts. She also made special cookies for me and put a jar of them in the facility's kitchen, at close hand for a midnight snack! She shared a couple of recipes with me, which I will to pass along to you: 1 cup peanut butter 1 cup sugar 1 egg, beaten 1 tsp GF vanilla extract Stir all until combined. Shape level tablespoons into balls. Place 2" apart on ungreased baking sheets. Flatten with a fork. Bake at 350 degrees for 16-18 minutes or until set. Cool 5 minutes; remove to wire racks. Note: These cookies are a bit "crumbly" and may not pass the "toddler test." However, they are so tasty I don't mind keeping a napkin handy! The B&B general info number is 217-498-9210. Just a satisfied customer who intends to return! --------------------------------------------------------------------- From: Wendy Percival <WPercival4@AOL.COM> Subject: The best yellow cake but easy and really delicious In the 3+ years we have been GF, I have baked many a birthday cake, with less than delicious results. The last one I made (for Kimberly's 7th birthday, in case anyone wants to know) was the best. This recipe is adapted from a recipe originally published in the March/April 1999 issue of Cook's Illustrated. 4 large eggs, at room temperature 1/2 cup whole milk, at room temperature (I used low fat, and it was fine) 2 teaspoons vanilla extract 2 1/4 cups sifted GF flour (I used Bette Hagman's mix) 1 1/2 cups sugar 2 teaspoons baking powder 3/4 teaspoon salt 3/4 teaspoon xanthan gum 1/2 pound (2 sticks) unsalted butter, softened, each stick cut into 8 pieces 1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease 2 9" round cake pans, and line with parchment. Also grease the parchment, and dust pans with flour. 2. Beat eggs, milk, and vanilla with fork in small bowl. Measure out 1 cup of this mixture and set aside. Combine dry ingredients in bowl of mixer. Mix on lowest speed to blend, about 30 seconds. With mixer still running, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. This takes about 30 or 40 seconds after all the butter is added. Add reserved 1 cup of egg mixture and mix at lowest speed, until incorporated, 5 to 10 seconds. Increase speed to medium-high (settiing 6 on KitchenAid) and beat until light and fluffy, about 1 minute. Add remaining egg mixture in slow steady stream. Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium- high until thoroughly combined and batter looks slightly curdled. about 15 seconds longer. 3. Divide batter equally between pans and bake 20 to 25 minutes, cakes should be golden. Cool on rack 10 minutes, invert and remove from pan and cool completely before icing. I used whipped cream icing. YUM! This was by far the best yellow cake I have ever made, GF or not. The directions look long, but are really simple. My friends and family who have tried all my birthday cakes loved it. Thanks to Cook's Illustrated for allowing my to reprint this recipe, and of course I have no financial ties to the magazine, other than being a subscriber. For a free copy of Cook's Illustrated, please call 1-800-546-8442. --------------------------------------------------------------------- From: vance <vance@EBURG.COM> Subject: Easy and good brownies My wife made excellent brownies yesterday. She just used the recipe on the back of the Hershey's Cocoa can and substituted rice flour for wheat flour. I'm not usually much of a sweets eater, but that pan didn't make it through the day :) --------------------------------------------------------------------- From: Nancy Garniez <nancygarniez@EROLS.COM> Subject: Dairy free devil's food cake All my daughter's sophisticated friends LOVED this birthday cake. It came wondrously close to the devil's food cake my mother used to make from the 1922 Fanny Farmer cookbook--a taste that has remained like Proust's madeleine in my memory of all that is wonderful about having a birthday. I made it in a Vitamix. I'm sure any blender would do as well, or do it by hand. 4 eggs 1/2 c. shortening (I used Crisco for the first time in a cake!!) 1 1/2c. buttermilk or sour milk (for non-dairy: I used 1 1/2 c. water plus 3/8 c. soy powder and 2 tsp. cider vinegar) 1 tsp gf vanilla extract (or use vanilla'd sugar) 1 1/2 c. sugar (this is too much for my taste; I use about 1 c of vanilla sugar, i.e., sugar in which a vanilla bean has been basking) 1/2 c. cocoa 1 1/2 tsp baking soda 1/2 tsp baking powder (use 2 tsp if you use non-wheat flour) 1/2 tsp Xanthan gum 1/2 tsp salt 3/4 c. corn starch, 1/4 c. potato starch, 1/3 c. each of peanut (or other nut flour) and sweet potato flour. (Total of 1 and 2/3 cups flour) Place eggs, shortening, buttermilk, vanilla, sugar and cocoa in blender. Blend 'til light and fluffy. Stop machine, add other dry ingredients, and blend, or mix in a bowl. Bake till done (depending on the size and shape of the pan at 350 in a generously greased and floured pan. I used a simple glaze of orange juice and confectioner's sugar. --------------------------------------------------------------------- From: Lynn Facey <faceybl@NBED.NB.CA> Subject: Soft Sugar Cookies (Rolls and cuts great!!!!!!!!!) 2/3 c. shortening 3/4 c. sugar 1/2 tsp. vanilla 1 egg 4 tsp. milk 1 1/2 c. GF flour ** 1/2 c. sweet rice flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1 tsp. xanthan gum Cream first 3 ingredients. Add egg and beat until light and fluffy. Stir in milk. Sift together dry ingredients and blend into creamed mixture. Divide dough in half and chill 1 hour. Roll (slightly thick) out only lightly rice floured surface. Bake on greased cookie sheet for 6-8 minutes at 375. ** The all purpose GF flour I use is from Betty Hagman - 2 c. rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour. --------------------------------------------------------------------- From: Lynn Facey <faceybl@NBED.NB.CA> Subject: White Cake Recipe 2 cups GF mix 2 tsp. Xanthan gum 1 1/2 cups sugar 1 tsp. Salt 3 1/2 tsp. Baking powder 1/2 cup shortening 1 cup milk (lactose free milk was used) 1 tsp. Pure vanilla 3 eggs Mix well !!! Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool. Note: GF mix is made up of 2 cups of rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour (Bette Hagman’s mix). --------------------------------------------------------------------- From: Kelly Rohlfs <kellyr@BONAIR.STANFORD.EDU> Subject: Chocolate Raspberry Truffle Brownies Make your favorite brownie recipe in a round pan. I use Pamela's Brownie Mix that can be purchased by calling 650-952-4546 or special ordered from any store that sells Pamela's cookies. It is gluten free, dairy free, and also makes cookies, low fat brownies and cakes. Truffle filling: Melt 1 cup semisweet chocolate chips with 1/4 t instant coffee (I omit the coffee). Beat 8 oz. softened cream cheese with 1/3 c seedless red raspberry preserves. On low speed, beat in chocolate mixture and 1/4 c powdered sugar until fluffy. Spread on top of brownie making vertical sides. Glaze: Melt 1/4 c semisweet chocolate chips with 1 t shortening. Drizzle over filling. Chill 2 hours. --------------------------------------------------------------------- From: Mary Anne Cripe <mcripe@WESTGA.EDU> Subject: Praline Bars - Delicious Bill Kopp brought these praline bars to our Gluten Sensitive Support Group meeting in Atlanta last Saturday, and they are wonderful! They were such a huge hit with our group that I wanted to pass along the recipe to you all. 3/4 cup butter or margarine, softened 1 cup sugar, divided 1 teaspoon vanilla 1-1/2 cup g-f flour mix (Betty Hagman's) 2 (8 oz.) packages of cream cheese, softened 2 eggs 1/2 cup Heath Bits of Brickle (I found them with the baking supplies at Kroger's.) 3 tablespoons carmel ice cream topping (Bill's wife used Mrs. Richardson's butterscotch caramel fudge topping.) Mix butter, 1/2 cup sugar, and 1/2 teaspoon vanilla with mixer until light and fluffy. Gradually add flour mix. Bake at 350 degrees for 20-23 minutes or until lightly browned. Mix cream cheese, 1/2 cup sugar, 1/2 teaspoon vanilla. Add egg; blend in chips. Pour over crust. Dot top of cream cheese mixture with topping. Cut through batter for marble effect. Bake 30 minutes at 350 degrees. Cool, refrigerate and cut in bars. --------------------------------------------------------------------- From: Steph L <aussieb_@HOTMAIL.COM> Subject: cookie recipes This site was posted on a forum that I am on. www.cookierecipe.com It has a lot of standard recipes but also has a variety of specialist recipes, including gluten-free recipes, egg-free recipes. Might be worth checking out if you are searching for that elusive cookie recipe. I am still trying to figure out how to adapt a standard recipe with sugar to something I can eat (no sweeteners or fructose). Maybe apple juice will do the trick. ---------------------------------------------------------------------
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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

From: "C. M. D'Orazio" <catsfoot@sprint.ca> Subject: Drinks Summary Holiday Punch Makes 8 Cups Ingredients: 3 3/4 c. chilled lemon-lime soda (about 30 ounces) 3 c. chilled cranberry-apple juice drink 1 c. chilled dry white wine 2 tbs. Brandy Combine all ingredients in large bowl. Stir until well blended. Add ice just prior to serving. Try floating some fresh strawberries in the punch for a nice presentation. For a non-alcohol punch substitute Apple Cider for the white wine and skip the brandy in entirety. ~~~~ How To Make a Great Dairy-Free Latte Did you know that soy milk steams very nice and frothy? The trick is keeping the end of your steam wand at the surface until the milk I hot. Don’t overheat your soy milk! For a latte, the proportions are 1 part espresso to 3 parts milk with a cap of foam on top. For a cappuccino, the proportions are 1 part espresso to 1 part milk with an equal amount of foam on top. If you don’t want to use espresso, brew some triple-strong coffee (use your usual amount of coffee and less water to avoid making a mess). JAZZ IT UP! Before steaming, add a spoonful of powered chocolate or some chocolate syrup and a dash of cinnamon and a few drops of almond extract. Or, add a spoonful of powdered chocolate or some chocolate syrup and a few drops of orange and vanilla extracts. Or, add some Torani flavored syrup. ~~~ Herbal Iced Tea Place 4 herbal tea bags in a half-gallon glass container and fill with cold water. I let the tea steep in the refrigerator for a few hours (works at room temperature too) and either take out the bags or leave them longer for stronger tea. Yummy flavors for herbal iced tea: Peach, Raspberry, Cranberry, Red Zinger, Mint, Blackberry, Rose Hip, etc. Happy Cool Sipping on Warm Summer Days! ~~~ Fresh Mint and Ginger Lemonade This isn’t a true lemonade but it is really delicious. I have made it several time in the summer. I have a ton of mint in the backyard: 1/2. c. (packed chopped fresh mint leaves 1/3 c. chopped fresh ginger, peeled 1/3 c. honey (I find it needs more) 2 c. boiling water 1/3 c. fresh lemon juice 1-1/2 c. (about) cold water ice cubes Fresh mint leaves Lemon slices Combine chopped mint, ginger and honey in medium bowl. Add boiling water. Let steep 30 minutes. Strain into 4 cup glass measuring cup, pressing on solids to extract liquid. Add lemon juice and enough cold water to measure 4 cups total. Fill glasses with ice. Add lemonade, garnish with mint leaves and lemon slices and serve. ~~~ Coffee Maker Tea I brew my tea in the automatic drip coffee maker. To make 1/2 gallon: · Fill carafe with water - -pour into coffee maker · Place 4 regular tea bags (I use Lusianne - doesn’t cloud as easily in refrigerator) and 1 Earl Gray tea bag in the carafe · Run coffee maker · Let tea steep for 15-20 minutes with coffee maker turned off · Pour into pitcher add sugar (stirring until dissolved) and lemon I you wish · Add cold water to fill pitcher - refrigerate At my house we each like to "fix" our own when we pour a glass HINT: To "uncloud" refrigerated tea pour in 1/2 - 1 cup boiling water. Clears it up right away. ---------------------------------------------------------------------
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Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

From: lowcan <lowcan@concentric.net> Subject: GF Flour Mixtre W/O Gums Summary My quest to find either a GF flour mixture suitable for use without gums and/or a substitute for gums in the mix is as follows: I don't use these gums, just because I don't find them here. Instead I use baking soda and apple vinegar: 1 teaspoon of each for about 200 g flour. You mix baking soda with the other dry ingredients and vinegar with the other wet ingredients; you mix wet and dry ingredients together at the last minute, just before putting your bread in the oven. (writer from Switzerland) Some say 1/8 cup mung bean to 1 cup GF flour works instead of gums. Also asking Ener-G Foods at 1-800-331-5222 about their suggestions from the CSA/USA conference last October. (from Miss Robens Foods) I have been making great cookies using a mixture of corn starch and instant potato flakes - no gum. But, so far, all the muffins that I have made using that mixture have been less than spectacular... (writer from Missouri) Try Marion N. Wood's books. They are fantastic, real gourmet food and written before anyone thought of using 'gums'. Check them out on internet or call publisher (Charles C. Thomas, Springfield, Ill.) for direct purchase. I have had mine for 23 years and still use them more than anything. Nothing holds a candle to the most 'real' tasting, light and delightful everythings she offers... Included are fabulous cakes, quiches, pastries, creme puffs and eclairs, cookies, etc. Also main meals and lots of breads, muffins, pancakes and the world's best waffles and the perfect batter for frying anything. (writer from Texas) Two books by Marion N. Wood are "Delicious and Easy Rice Flour Recipes and Gourmet Food on a Wheat-Free Diet. All of these recipes in both books are GF. I checked and Amazon.com has these two books if you are also interested in cooking without gums. --------------------------------------------------------------------- From: Christie Priem <priem316@IMAP3.ASU.EDU> Subject: Ketchup Hey Listmates...I was sending this ketchup recipe to one person, but thought it might be helpful to more than one. My mom made this recipe for years when I was a kid and now I'm taking up the tradition. Only it's even more convenient because this recipe is safe for me (no dairy, no gluten). There's also no corn. It's mostly tomatoes and spices (just how ketchup should be! Here goes: -8 quarts of tomato juice (I buy canned tomatoes and put them in the blender) -5 cups sugar -1 cup vinegar (I use apple cider vinegar) -2 tsp paprika -one onion, chopped and tied in mesh bag (this floats around in the ketchup while it's cooking -7 tsp. salt You should also add the following for each quart of tomato juice you decide to mix up at one time: -2 tsp ground mustard -2 tsp cinnamon -2 tsp cloves -2 tsp allspice Simmer all this yummy stuff together until it's the consistancy you desire. I usually have it on whenever I'm home for 2-4 days. It makes a wonderful spicy tomato smell in the house and the resulting ketchup is good as a barbeque sauce, too. --------------------------------------------------------------------- From: lowcan <lowcan@concentric.net> Subject: Summary GF Flour Mixtures w/o Soy or Potatoe Flours I asked for GF flour mixtures that don't contain soy flour or potato flour, and these are just some of the many suggestions that I recieved: Mixture #1 1 part bean flour 1 part brown rice (or 1 part white rice flour) 1 part corn starch 1 part tapioca starch 1/2 to 3/4 parts sweet rice flour Misture #2 1 cup brown rice or white rice flour 2/3 cup garbanzo bean/chickpea flour 1/3 cup tapioca starch/flour Mixture #3 Use equal parts of chickpea four, tapioca starch and corn starch Mixture #4 1/3 cup tapioca flour 2/3 cup rice flour Mixture #5 Use a product from Ener-G Foods called Rice Mix...contains only rice flour and rice polish. Mixture #6 2 cups brown rice flour 1 cup tapioca starch 1/2 cup bean flour or jowar(sorgham) flour Mixture #7 1 part grownd raw sunflour seeds 1 part rice flour 1 part corn starch Mixture #8 4 parts sweet rice flour 1 part tapioca flour Mixture #9 4 cups brown rice flour 1 1/2 cups sweet rice flour 1 cup rice polish 1 tablespoon guar or xanthan gum Mixture #10 3/4 cup white rice flour 3/4 cup garfava flour Mixture #11 4 cups rice flour 1 cup tapioca flour 1 cup rice polish or rice bran 1 tablespoon guar or xanthan gun Mixture #12 1 part rice flour 1 part corn stoarch or arrowroot 1 part tapioca four 1/2 part bean flour Mixture #13 (Hagman's bean flour mix) 1 part bean flour 1 part corn starch or arrowroot powder 1 part tapioca flour General Suggestions; 1. You can use rice flour and bean (chickpea) flour in even amounts. You can also add tapioca flour to improve the texture. 2. You can use cornstarch or arrowroot in equal amounts in place of potato starch in a recipe. Conversely, arrowroot is a good substitute for cornstarch, if you are avoiding corn. 3. You can replace the soy flour with cornstarch in a recipe. 4. Try Authentic Foods bean flour made from garbanzo and fava beans (800-806-4737): Use 1 cup rice flour and 1/2 cup bean flour and 1/4 cup tapioca flour. I had also asked some of my respondents whether they added guar or xanthan gum to their mixtures, and some said they do, others avoid the gums and leave them out. so I will leave that up to you to add the apporopriate amount of "gum" if you choose to go that route. Others use the gums on a recipe by recipe basis, and not across the board in every single recipe. One respondent uses apple sauce or pectin in place of the gums. ---------------------------------------------------------------------
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