Celiac Recipes

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

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


rice sheets and rice rolls
my new snack invention




R-bread & buns
Peanut Butter Bread
bread without wheat?
Hamburg rings-top pans summary
Milo flour
Harold`s Best Banana Muffins
Sticking Bread Fix
Quick and Easy Irish Soda Bread
Summary - GF bread
Recipes-Apple Bread & Crisp
GF Breads


SUMMARY: freezing soup
Lime chicken and pasta salad
Rice Salad
freezing soup tip-2
freezing soup tip
Malaysian Salad
Cream soup mix
Ainslee's ThoroughFare Pasta Salad


One Pot Hamburger Soup/Stew
Great tuna/noodle casserole!

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

Quinoa Beef-A-Ronni
Christy's Rice
Rolled Rice (Poha) usage


chocolate soda cake
Best cookies ever!
Georgettes Recipe
Salmon mousse Dairy free
Strawberry pie
summary on vanilla wafers
Ice Cream Cones - Summary




Copycat Aunt Jemima Maple Syrup
Egg substitutes
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From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: rice sheets and rice rolls Here is a URL address for what seems easy to make rice sheets and rolls. We can make spring rolls, noodles etc... http://www.chinesefood.net/Chinese_Food/Her-Fen.htm#Her --------------------------------------------------------------------- From: Stuart MacMartin <sjm@IGS.NET> Subject: my new snack invention Much to the delight of my children, I have "invented" a new snack. I put some marshmallow fluff and Nutella hazelnut spread on Health Valley Rice Bran Crackers, and there you have some s'mores. They are very tasty, and quite addictive. ---------------------------------------------------------------------
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From: Diane Humphrey <diane@ozip.net> Subject: R-bread & buns I picked up this recipe at a support group meeting a couple of years ago. I just recently tried making buns out of it and it worked great. I do not use a bread machine as it didn't work well in a regular one. I use my Oster stand mixer with beaters or dough hooks, and make a double batch, so I make one loaf and do other types of bread with the rest. (A double batch is really pushing it on capacity for the bowl though.) The last time I made bread I filled my Pampered Chef mini-muffin pan and made several hamburger buns on a baking stone. The kids loved the mini-muffins and were especially excited to have buns with their burgers for a change, instead of a plain patty and cheese. Everything should be at room temperature (85 degrees): Mix these dry ingredients together in large bowl: 1 pkg yeast (or equivalent from jar) 1 C brown rice flour 2 C white rice flour 3 1/2 tsp xanthum gum 1/4 C sugar 1 1/2 tsp salt 1 1/3 C dry milk Mix these ingredients in a smaller bowl: 2 eggs (room temp) 1/4 C melted margarine or butter 1 3/4 C warm water (90 degrees works well) 1 tsp rice vinegar(or GF equivalent, I use apple cider vinegar) Pour wet ingredients into bowl of dry ingredients while mixing. Continue mixing 10 minutes, scraping sides with a spatula to insure all ingredients get mixed together. Fill greased loaf pan about 2/3 full. To make muffins, use a spoon to scoop the batter into the greased muffin cups, filling 2/3 full. To make buns, either grease your hands or wear plastic gloves that are greased, and scoop the batter out and pat into the shape you want, placing on greased pan to rise. You must put this dough where you want to bake it before it rises. You cannot move it later as it will go flat. Put the pans in a warm place to rise. After it has risen to the height you want, bake about 10-15 minutes at 350 degrees. The loaf pan takes a little longer than the rolls and muffins. Be sure to test it for doneness as it has a tendency to look done while it still needs to finish baking in the center. --------------------------------------------------------------------- From: Sally Lopez <slopez@EROLS.COM> Subject: Peanut Butter Bread 2 c GF flour (I use almost half brown and half white rice with enough sweet rice to make it to the top) 1/2 c sugar 2 tsp baking powder 1 tst salt 3/4 c creamy or crunchy peanut butter 1 large egg 1 c milk Stir dry ingred in with peanut butter in separate bowl until well mixed and crumbly. In separate bowl, beat egg and milk. Combine ingrediants. Pour into greased bread loafpan. Cook 350 degrees for 1 hour. Remove from pan and let cool. For muffins -- spoon into greased muffin pan 2/3 full. Can add raisins, nuts, or whatever. --------------------------------------------------------------------- From: Jane Conrad <jconrad@KILCOM1.UCIS.DAL.CA> Subject: BUN RECIPE Preheat oven to 400 degrees: 3/4 cup rice flour 1/4 cup potato starch 1/2 cup tapicoa starch 2 tsp baking powder 1/2 tsp xanthum gum 1/2 tsp salt 1 tablespoon sugar Mix above ings. then in a separate bowl mix the following: 2 eggs 1/3 cup oil 1/2 cup milk (I use skim milk) Mix wet ings. with dry ings, mix well. Spray cookie sheet with pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings aren't to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Don't undercook or they will fall when cooling. Take out of muffin rings and let cool completely. Variation: add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add 1/2 tsp more of the xanthum gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long (all depends on how big you want them), sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When their thawed Iusually microwave one for about 15-20 seconds, not to much, just to warm them up. --------------------------------------------------------------------- From: lawson <lawson@voidnet.com> Subject: BUN RECIPE Thank you Jane for a wonderful recipe.NO YEAST, fast, no mess, and very tasty. Better than rice bread. My wife is celiac, I am not but I do the baking. Made a couple of modifications to suit our personal tastes and my quest for shortcuts. 1) Added a teaspoon of apple vinegar to help activate the baking powder. Used only 1 teaspoon of sugar to cut down calories. 2) Just threw everything in the KitchenAid at one time (yes, everything but the egg shells). I have made the receipe twice and could not tell any difference mixing the ingred. separately. 3) Put a sheet of parchment paper on the cookie sheet and spread the mix with a pastry knife onto the sheet into four oblong buns instead of five to make a larger bun. 4) Spinkled sesame seeds on top and dried onion flakes on one to make an onion roll. 5) Baked 20 minutes at 390 until golden brown. After cool down, sliced in half, put a square of parchment between halves and froze. 6) As Jane suggested, nuked to thaw and toasted on butter in a skillet. Great recipe (thanks again Jane) but haven't used the cheese yet because of the calories. --------------------------------------------------------------------- From: Rudi Jedan <Ruedan@AOL.COM> Subject: bread without wheat? my wife is baking the following mais bread in a bread machine: 1. 320 g warm water 2. 220 g mais flour 3. 50 g corn starch 4. 5 g arrowroot 5. 30 g dry sour dough 6. 1/2 tea spoon full of salt 7. 1 tea spoon full of dry yeast --------------------------------------------------------------------- From: Diane Bertrand <DMZ421@AOL.COM> Subject: Hamburg rings-top pans summary I posted this: I have been making sandwich buns using the recipe posted from the Denver Celiac Group recipe book. It can be found in the archives-November 1998,week 2 (#87). It is a good recipe with an english muffin taste, slight stickiness to center due to the ratio of tapioca flour. I found that you need to fill the rings only half full otherwise they rise so much and overflow. I have extra dough after filling 9 rings and 3 bent oblong to make hot dog buns. I spread out the extra on sprayed foil next to the cookie sheet and plan to use it for pizza crust. I don't want to have to do 2 rising and baking times with the one recipe. My friend has also done this recipe and likes the sandwich buns better than making a bread in the bread machine. I find these are multipurpose and don't crumble for travel. I never use the bread I make in the machinefor travel as it is too crumbly if I can't heat it. These serve nicely as english muffins, pizza crusts, sandwichs and hamburg buns! My question is if anyone has used both rings and muffin top pans and which they prefer? I am wonderng how the muffin top pans work but more important, I want to know how someone does the whole baking procedure so that they are only doing one baking time. The dough has to be placed where it is going to rise and has to be undisturbed before baking. Responses: A.I use Bette Hagman's crumpet recipe for my buns. Her recipe takes only one rising. I use both English muffin rings and muffin CROWN pans. The muffin top ones are much smaller. I haven't tried them for English muffins, I have them, but I suppose they would be good if you want small rolls. I use an ice cream scoop for the batter and divide the batter equally into all the forms. I like to use the English muffin rings if I want to have English muffins toasted as they are a lot thicker. I prefer using the muffin crown pans for sandwiches or hamburgers as the result is much thinner and I find that with the rings it is too much bread for me. I lucked outand got a whole bunch of Baker's Secret non stick pans, both crowns and tops, in a dollar store. Of course, it is much easier using the non stick pans than it is greasing all those forms and cleaning them and the baking sheet. Also, you can make quite a few more buns with the crown pans, of course, they are thinner. B.I altered the recipe from archives of Fantastic recipe for Hamburger/Sandwich Buns to using 3 1/3 cups Betty Hagman's flour mix and 2/3 cup tapioca flour. I like it much better; it's not nearly as sticky in the center. C.I bake all the bunch on the 2 racks, and in mid time of baking, switch the upper ones on the lower rack and vice-versa. D.I've started doing both. I fill up the hamburger bun pan (alias english muffinpan) and with what's leftover I fill up the english muffin rings. (Like the rings,you can't fill them up too much, but too little is hard to slice. It takes a couple of times to get it just right. I like the hamburger bun pan's mostly forthe sandwiches or hamburgers. They kind of form a mushroom like top and that seems to hold things in better. I usually slice the ones in the rings and sometimes make sandwiches with them but mostly toast. Now to tell you what I do. Before I take the dough out of bread machine, I heat the oven for 5 minutes on warm. I make sure the racks are far enough apart. I usually put sesame seeds on them before rising. It sticks better. Sometimes I do the same with flax seeds. I put the pan and the rings on different racks and I try to let them rise almost an hour. Sometimes, they don't need that long. I take them out carefully so as not to jar them and preheat the oven. I bake them separately, which only takes about 10 minutes each. I tried for the first time the other day to bake them at the same time on different racks. You can imagine what happened. The ones on top didn't brown on the bottom and the one's on the bottom didn't brown on the top. So, I'm going to stick with baking them at different times, but I let them rise together. I use Sylvan Farms bread mix. It has Quinoa and Amaranth, which I know can be controversial. But they advertise it as gluten-free and the lady that works there has celiac and says it's safe. My son has never had a problem with itither. It's just a lot easier. You just add eggs, water & oil. It comes allmixed with a separate yeast package. E.I've used both the rings and muffin top pans. When I use the rings, I make 16 of them; I think I made 3 pans of 6 cup muffin top pans. They turned out pretty thin and were very hard to slice before freezing, so I will probably go back to the rings. However, since I am a diabetic and try to watch the carbs, the ones in the muffin top pans were probably better for me!I just put the rings on a big cookie pan (about the size of the whole oven!) so they are easily moved from my top oven where I let them rise to the bottom one where I bake them. I also have bought some scoops that are designed to use in making muffins, and have figured out which one makes about one bun. However, I do smooth them with a spoon dipped in water. F.I have 2 of the muffin top pans, and I find that that amount works for the kind of recipe that has 3 cups of flour in it. I never use a loaf pan (or rings), only the muffin tops, and I haven't found a recipe yet that they don't work with. I have contemplated getting the deeper "yorkshire pudding" pans - basically the holes are the diameter of the rings/muffin tops, except they are deeper. The Gluten-Free Pantry has started to carry them. G.I prefer muffin-top pans. I tried making rings from old tin cookie cutters, and although they do work very well, it's too much work to clean up. For a few more words than this, and a few pictures, see http://www.geocities.com/HotSprings/Spa/8672/gordy/gogfhist.htm#t op H.Have been using the same soft bread recipe since it appeared on the list, however I make my sandwich rolls a bit differently. I obtain from a paper good supply store, 4 inch aluminum pie tins, I round out the bottom crease in the pie tins with my finger, so the tins are now more rounded. Simply spray with G/F cooking oil and half fill each tin with the bread dough and allow to rise and bake. I can usually place about 12 of these tins on a large cookie sheet, which is easy to handle. Have also tried muffin top pans, but find the above method better. These aluminum tins can be reused after each baking. **Someone mentioned letting the dough rise in the warm oven and then turning it up to bake. I already do this but that is my point about not doing two baking times. One is enough to let rise and bake for one recipe. Also someone mentioned the stickiness can be too much liquid and that the yeast is to help create air bubbles- the classic holes in english muffins. I have reduced the liquid in the recipe already but may reduce it more. Hope this helps others. Diane I use the same bread recipe for my 5 year old daugher all the time. She loves the bread it makes. I have 2 non-stick muffin top pans ( I grease them) that I use and the whole recipe makes about 10 rolls. I only let them rise one time for about 45 minutes and then bake at 325 for about 25 minutes. I also take a spoonful of dough and flatten it into about an 8" circle and bake it immediately for about 15 mintes to make flat bread or "Pita" bread for my daughter. It is her favorite. I have made the following changes to that recipe that I think tastes better. Use only 1-1/2 cups water and exchange 1/2 cup of the tapioca flour for bean flour. (I get it from Miss Roben's) The bread is always soft and not sticky at all. I have found I like the bun idea also. I use the small pie pans that are disposable and found in the grocery stores. I take my fingernail and run around the bottom crease of the pans to enlarge the bottom. That makes the buns more the right size and shape.. I can usually use the pans several times before discarding them. In fact, the second and third time they shape up better because I enlarge the bottom a little more when I flatten out the bottom. I keep a supply on hand and use however many I need for a batch. I place them on a cookie sheet for easy handling. --------------------------------------------------------------------- From: Lynelle Thomas <lthomas@COCC.EDU> Subject: Milo flour I am so thrilled about finding a new flour to use. I wrote to the Sam Pierce Plant at spp@chipshot.net and asked for samples for my support group meeting for June. Within 6 days a large box of samples of milo flour, milo bran, urid flour and a few chip pea flour samples were on my porch in time for my June meeting. There was only one recipe enclosed for brownies. I promptly began experimenting for a bread. I used 1/3 milo flour in place of my regular GF flour mixture (garbonzo flour, corn & tapioca start). It was delicious so the group said. This morning I did a Banana Raisin Nut Bread. My granddaughter said this even taste like real flour. FYI Milo flour comes from the sorghum grain and urid flour is from a small back bean. Fork mash 3 ripe bananas Add ½ cup brown sugar 1/3 c. oil 1 egg Mix together all dry ingredients ¾ c. GF flour ¾ c. Milo flour ½ t. soda 1 t. baking powder ¼ t. salt ½ t. Xanthan gum Mix dry & wet ingredients together lightly. I add plumped raisins and nuts. Bake in 2 small loaves or 12 cup cake pans in 350 oven for 30 minutes. --------------------------------------------------------------------- From: Harold Wolofsky <harwolo@TOTAL.NET> Subject: Harold`s Best Banana Muffins I came across this recipe on the Internet . It was made with all purpose flour,so I made some changes to make it Gluten Free.It is the best I have tasted....They are moist and delicious. 3 medium sized bananas very very ripe (the kind you want to throw out) 3/4 cup sugar 1 egg 1/3 cup oil (I used conola oil) 1 1/2 cups Betty Hagman`s rice flour mix 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 tsp xantham gum Mash bananas, add the sugar and the slightly beaten egg . Mix well . Add in the oil In a separate bowl add all the dry ingredients . Mix well. Add the dry ingredients to the banana mix. I like BIG muffins so made only 6 muffins.You can make 12 smaller ones if you like. I added to the mix 1/4 cup raisins and 1/4 cup walnuts Bake at 375 F for 20- 23 minutes --------------------------------------------------------------------- From: Pixilated <iampixilated@MINDSPRING.COM> Subject: Sticking Bread Fix You may already know this but... I just discovered how to get my bread out of the loaf pan when it is stuck. I have lost the bottom off of my bread too many times because it just sticks like glue. I had been lining the pan with waxed paper to avoid this, but yesterday I forgot. Well.... I just set the timer for ten minutes, and then tried it, and it fell right out onto the cooling rack! Seems the steam from the loaf helped to loosen the bread, and then I had no problems. --------------------------------------------------------------------- From: "Southworth, Teigh" <Teigh.Southworth@STATE.VT.US> Subject: R Quick and Easy Irish Soda Bread 8 cups GF flour mix (2 1/2 pounds) 3/4 tsp xanthum gum 3/4 cup white sugar 2 tsp baking soda 4 tsp baking powder 1 tsp salt 6 eggs 2 pint sour cream (1 pint is 1 pound) 1/4 cup milk or water so that batter almost pours 1 Preheat oven to 375 deg F. Grease three 8 x 4 inch pans. 2 Mix dry ingredients. Add eggs, sour cream and liquid and mix. 3 Divide batter evenly between the three pans. (I give them a couple good raps against the counter to level the batter) 4 Bake at 375 deg F for 1 hour or until a toothpick comes out clean. (The more liquid you use the longer it takes) The GF flour mix I use is: 4 parts Brown Rice Flour 1 part Potato Starch Flour 1 part Tapioca Flour 1 part Corn Starch --------------------------------------------------------------------- From: Jessie James <jessiej@VREB.BC.CA> Subject: Summary - GF bread Major problem seems to be the inconsistency in rice and other flours that we use in our baking. One response is: 'The bread recipe you posted to the list (and also with the correction) produces an incredibly wonderful tasting loaf of bread! However, it crumbles terribly - is there suppose to be guar or xanthum in the recipe? If not, does your bread do this? I'm so excited to have found a good recipe that comes out, but not so sure I've done it correctly if the slices don't stay together.' Many asked about substituting flours. As there is so much difference I make the following suggestion - Use a total of six cups of flour, at least three of which are brown rice. The balance should be a combination of some of plain bean, garbanzo, potato, tapioca and white rice. A combination of all of them works fine. Don't leave out the ground flax seed. Unfortunately you will have to experiment a bit with locally available ingredients. I have used 1 c plain bean, 1 c white rice flour and 1/2 c each garbanzo & potato flours. I have not used guar or zxanthum, but you could add them. I did a lot of experimenting when I developed this recipe and even the worst ones were good to eat. Steve wrote about Garfava flour (garbanza + fava bean) that sounds great made by his company Authentic Foods in CA. His web page is at http://www.authenticfoods.com and his e-mail is Authentic@prodigy.net I agree with Carl that the commercial breads leave a lot to be desired. This one is worth the effort - hang in there. --------------------------------------------------------------------- From: "D. Resch" <dresch178@EARTHLINK.NET> Subject: Recipes-Apple Bread & Crisp A couple of people have asked me about the Apple Bread Recipe - here is my reply: The Apple Bread is a mix that comes from Dietary Specialties (1-800-544-0099). All you do is add an egg and water but I also added a tablespoon of vanilla yogurt and I think this made it more moist. I used to do a lot of baking by scratch but I am too busy now and I don't enjoy it as much; besides, I found Dietary Specialties mixes seem to come out better then most of my by-scratch recipes. I also really like their Bran Muffin Mix. Here is another recipe you might enjoy - it is one of my favorites and since fresh fruit season is coming, I think this will come in handy. It is very easy to make and no one will know it is GF - I know this because my family hates most of my GF breads and cakes and they never say a word when they eat this one. I have posted this recipe before but I think the new people will enjoy it and it is nice that it doesn't require so many ingredients that you feel like a chemist rather then a cook. -------------------- BlueBerry Peach Crisp 1 cup flour (I use white rice or GF mix - whatever is available - you may even use Pancake mix) 1/2 - 3/4 cup sugar 1 teas. baking powder 1/2 teas. salt 1 egg 2 cups fresh blueberries 3 cups peeled and sliced fresh peaches 2 Tablespoons cugar 1/2 teas. cinnamon 1/4 cup melted butter. That is the basic recipe. I substitue and change the fruit successfully. I have used apples, frozen peaches, etc. Combine flour, 3/4 cup sugar (use less if your fruit is sweet or you don't like things too sweet), baking powder and salt in a bowl. Stir in unbeaten egg. Mix with fork until crumbly. Place fruit in a 2-quart buttered baking dish. Sprinkle with 2 tablespoons sugar and cinnamon. If you use other fruit, such as apples - you may want to change the spices - add nutmeg or whatever you perfer. Sprinkle with crumbled topping. Drizzle melted butter over topping. Bake at 375 for about 35 to 40 minutes or until top is lightly browned - add more time if you like it dryer and more crumbly. --------------------------------------------------------------------- From: Jessie James <jessiej@VREB.BC.CA> Subject: GF Breads I find that with this bread, even the failures are good tasting and edible. Few failures, just occassionally I get oven temp wrong and it falls a bit in the middle. It is very nice fresh for a couple of days, but I freeze most of it then toast it in the toaster or on cookie sheet in oven. I do not have a bread machine because I don't think they will make a good job of gf bread. Here are some things I have discovered over 28 yrs on the diet. -- Gf breads should be beaten by hand with a wooden spoon or spatula. A whisk doesn't work - the batter should be a bit too thick for this. The mix master over-beats them and they get too fine a texture and tend to fall. I believe this is what happens in bread machines. -- If you put 1 1/2 tsp of Cream of Tartar and 1 tsp of baking soda in for two loaves, they do not interfere with the yeast but help the bread to rise and keep it up during baking. -- Limit the use of potato, bean, arrowroot and tapioca flour to about 25 % maximum. If the bread is 'sticky' when baked, cut these flours down further. Here is my very favourite recipe which has evolved over many years of trial and error. Gluten Free Brown Bread 2 1/2 c brown rice flour 2 c white rice flour (!!!!!!!) This was omitted. 1/2 c bean flour (or potato or tapioca or white rice flour) 1/4 c garbanzo bean flour 2 + 2 Tbsp sugar 1 1/2 tsp salt 1 tsp Cream of Tartar 1 tsp baking soda 1/2 c flax seed (fresh ground in blender) 1 packet of traditional yeast granules 2 eggs (room temp) 1/2 c oil or melted butter _______________ Method: Put 2 Tbsp sugar in 2 c warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13" x 4 1/2" is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and 1/2 cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not overbeat but be sure all ingredients are thoroughly mixed with no lumps. Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra won't hurt it Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze. This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in gf toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best. ---------------------------------------------------------------------
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From: Sharon Larson <slars@CJNETWORKS.COM> Subject: SUMMARY: freezing soup Tip #1: Pour about a cup (or your normal serving size) in a zip lock bag, squeeze out the air, zip, and lay flat to freeze. To thaw, just run the bag under hot water (or set it in a pan of warm water) for a couple of minutes and pour out the soup, and heat in the microwave. I find it is faster than trying to thaw out soup from a freezer container, and they store easier in the freezer. Tip #2: I mix up the dry ingredients and keep them in a tupperware type container. When I need "cream soup", I just add the liquid. Tip #3: A tip I have found to be handy is to freeze broth in ice cube trays. Pop the frozen cubes in freezer bags. Nice for flavoring rice and other dishes, for when your soup has been too absorbed by noodle or beans, and just for a cup of broth. Also helpful if you've oversalted/seasoned your soup, or even just to extend it a bit. Tip #4: I make a big batch of whatever soup I want, then ladle an individual portion in my Tupperware microwaveable soup mug and freeze it. When it's frozen I pop it out and put it in a freezer baggie for later use. It turns out kind of like a hockey puck (with varying thickness, depending on how much soup you put in). I keep doing this until I have as many as I want or am out of soup. When I want to take one with me (usually for lunch at work) I take my soup-puck and slip it back into the clean microwaveable Tupperware mug and I'm ready to go. The mug has a little steam vent that pops up. Works pretty good for me. You don't have to worry about refrigerating it either as the soup is still at least partly frozen at lunchtime. --------------------------------------------------------------------- From: Wendy Percival <WPercival4@aol.com> Subject: Lime chicken and pasta salad Lime marinade: 1/2c. corn oil 1/2c. lime juice (I used fresh sqeezed--about 4 limes) 2 T. chopped onions 1 T. chopped tarragon, or 2 t. dried 1/2 t. Tabasco sauce Combine all ingredients in blender or food processor until smooth. I put the chicken and marinade in a ziploc bag and marinate in the refrigerator for a few hours. Give it a shake every once in a while. Grill or broil as desired. Pesto vinaigrette: 1 c. packed basil leaves 1/2 c. olive oil 1 T. red wine vinegar 1 T. pine nuts 2 t. minced garlic 2 t. parmesan cheese Combine all ingredients in food processor. For the salad, I used Tinkyada tri-color spirals (cook about 6 or 7 minutes). Drain and rinse with cold water. I used chopped salami, diced provolone, sliced olives, chopped artichokes, sliced cherry tomatoes, chopped roasted peppers, etc. Mix with the salad dressing, and refrigerate for a couple of hours. --------------------------------------------------------------------- From: anne barfield <abarfield@STIC.NET> Subject: Rice Salad Here is a family recipe that I have recently revised to be sure there is no hidden gluten. I hope you enjoy it as much as my family does. We had it with our non-glazed honey-baked ham for Easter dinner. I found that marinating my own canned artichokes felt safer than wondering about the vinegar in the marinated kind. Tastes the same. 4 cups GF chicken broth 1 cup chopped green onions 2 cups uncooked rice 1/2 cup chopped parsley 1/2 cup buttermilk 1 cup chopped red, yellow or green bell pepper 1/2 cup GF mayonnaise 1 16 oz. can artichoke hearts, water packed 1/2 tsp. Pepper (to taste) 1/2 cup or less, chopped dill olive oil and GF vinegar Marinate the artichokes. (The store brands of marinated artichokes list vinegar, so I avoid them) Pour off the water from artichokes. Chop to size you like in a salad. I use kitchen shears. Put in container, add a little olive oil and GF vinegar, little salt and pepper. Cover and shake. Refrigerate for a while or overnight. Cook rice in chicken broth. I use an electric rice cooker. Let cool a little. Meanwhile, mix up dressing. Stir buttermilk and mayonnaise together. Add pepper. Chop parsley, dill, bell peppers, and green onion to size you like. Can use a food processor, but I prefer a knife, so they are the size I want. Pour off the oil from the artichokes, and add to the chopped vegetables. Fluff up the rice a little, and add the dressing, then the vegetables. Stir carefully, so you don't make mush out of it. Refrigerate if you have time. Serve cool, in a glass bowl, with lettuce leaves lining it. Very pretty. --------------------------------------------------------------------- From: Lisa McKinney <lisabeth@IX.NETCOM.COM> Subject: freezing soup tip-2 Just thought I'd add my method here for freezing portions of soup. I make a big batch of whatever soup I want, then ladle an individual portion in my Tupperware microwaveable soup mug and freeze it. When it's frozen I pop it out and put it in a freezer baggie for later use. It turns out kind of like a hockey puck (with varying thickness, depending on how much soup you put in). I keep doing this until I have as many as I want or am out of soup. When I want to take one with me (usually for lunch at work) I take my soup-puck and slip it back into the clean microwaveable Tupperware mug and I'm ready to go. The mug has a little steam vent that pops up. Works pretty good for me. You don't have to worry about refrigerating it either as the soup is still at least partly frozen at lunchtime. --------------------------------------------------------------------- From: Sharon Larson <slars@CJNETWORKS.COM> Subject: freezing soup tip Several have e-mailed me to say they have enjoyed the cream of mushroom/chicken/celery soup or sauce. The question was asked if it could be frozen. I froze some to find out. I put it in a plastic freezer container--a small enough amount it was not hard to defrost. Results: It tasted every bit as good frozen and thawed as it did fresh. I fried a hamburger patty tonight and then added some mushroom sauce on top and heated. It hit the spot. That should be a help for busy cooks who would like to make it and freeze it for another time. Just wanted to pass along a tip for freezing soup: Pour about a cup (or your normal serving size) in a zip lock bag, squeeze out the air, zip, and lat flat to freeze. To thaw, just run the bag under hot water (or set it in a pan of warm water) for a couple of minutes and pour out the soup, and heat in the microwave. I find it is faster than trying to thaw out soup from a freezer container, and they store easier in the freezer. --------------------------------------------------------------------- From: Pixilated <iampixilated@MINDSPRING.COM> Subject: Malaysian Salad For all you Quinoa lovers (like me) here is a grain and fruit salad recipe that I received from another list. It has a lot of ingredients, but it is clamed to have "out of this world flavor. " It sounds wonderful to me, and I will be trying it this weekend. The recipe is "slightly adapted" from Gabe Mirkin's recent book: 20/30 Fat and Fiber Diet Plan. (this is NOT a GF cookbook!) As always, I submit the recipe assuming of course that you will be using only GF brands and ingredients! Salad ingredients: 2 cups cooked quinoa 1/2 large yellow bell pepper (or 1 small), diced 1 stalk celery, diced 2 green onions, halved lengthwise and sliced thin 1/2 cup frozen green peas 1/2 cup sliced and quartered water chestnuts (drained, of course) 1/2 cup diced bamboo shoots (drained, of course) 1/2 cup diced pineapple bits 1/2 cup golden raisins 1 orange, peel sliced off and then diced, deseed if necessary 1 cup bean sprouts 1 T toasted sesame seeds (*) Dressing: 1/4 cup rice vinegar 1/4 cup pineapple juice 1 T minced fresh ginger 1 large clove garlic, minced 3 T soy sauce Prepare salad ingredients and mix together in large bowl. In small bowl or glass, mix dressing ingredients and pour over salad. Mix thoroughly and chill in refrigerator for 1 hour. 6-8 servings. 182 calories, 2 gram fat, 4 grams fiber. * to toast your own: use dry hot skillet, stir constantly until aromatic and they just begin to pop (you can go longer if you have a cover and can shake the skillet with the lid on). --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: Cream soup mix 2 c. instant nonfat dry milk powder 3/4 c. cornstarch 1/4 c.low sodium chicken bouillon granules 1 tsp. onion powder 1/2 tsp. dried thyme 1/2 tsp. dried basil 1/4 tsp. pepper Combine all ingredients; mix well. Store in a airtight container. For a condensed cream soup substitute: Blend 1/3 c. mix and 1 1/4 c. water in a 1 qt saucepan till smooth. Use in place of one 10 3/4 oz can cream of mushroom soup. (May add chopped mushrooms, chicken, rice etc) --------------------------------------------------------------------- From: Beth Hillson <beth@GLUTENFREE.COM> Subject: Ainslee's ThoroughFare Pasta Salad 1 box rice fusilli, cooked according to directions and rinsed in cold water 2 cups of assorted fresh vegetables (diced celery, carrots, red pepper, tomatoes) salt and pepper to taste 1/2 jar of ThoroughFare Sweet Onion Vinaigrette (available at the GF Pantry) or other tangy and sweet salad dressing Toss together and serve at room temperature or chilled 1-2 hours. ---------------------------------------------------------------------
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From: Jeanne Barkemeijer de Wit <jeanne0o0@earthlink.net> Subject: One Pot Hamburger Soup/Stew One of my biggest problems is how long it takes for me to cook GF meals from scratch. I came up with a recipe for a great tasting stew I can cook up quickly without a lot of work, and keep in the fridge to eat whenever I want. The recipe is very forgiving and adapts well to other ingredients. It also freezes and reheats well. 2-46oz cans Regular V8 Juice (or Trader Joe's canned Vegetable Juice) 1-28oz can Trader Joe's Whole Peeled Pear Tomatoes (diced) (or 1-28oz can of diced stewed tomatoes) 1-28oz bag of Or Ida O'Brien Potatoes (or 1LB potatoes, 1 onion, 1 bell pepper, finely chopped) 3-LBS Fresh Ground Hamburger (browned) (or 3LBS of any sort of beef) 2-cups Brown Sugar (Packed) 2-TBS crushed garlic (or 1-TBS powder or one chopped clove) 1-16oz bag Frozen mixed vegetables One bundle of fresh green onions (chopped) HINT: Chop directly into the stew using scissors Chop and prepare your vegies, etc. Brown meat in large stew pot, add garlic and salt while browning meat. When meat is cooked add all of the remaining ingredients and mix well. Place pot on medium heat until stew begins to simmer. Then reduce heat to low, cover pot and cook for 30 minutes, stirring occasionally. --------------------------------------------------------------------- From: Jan Ryan <CHEEKYR@aol.com> Subject: Great tuna/noodle casserole! I just tried this great soup recipe from Sharon Larson (recipe below) and adapted it to my old Tuna Casserole recipe...it was great! Tasted just like the Campbells soup kind! My casserole recipe follows soup recipe. Enjoy! Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson) This is good and simple: 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. Jane's Tuna/Noodle Casserole 2-10oz. pkg GF elbows 1-10oz. pkg frozen, chopped spinach, cooked Double the GF cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You don't need the whole can of evap. milk, just 1/2 C. So add 2% milk to remaining evaporated milk in can to re-fill can) 1-12oz. can solid white tune (GF) Salt & pepper to taste Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbara's Crisp Rice Cereal over top. Bake at 350 deg. for 1hr. uncovered. ---------------------------------------------------------------------

Side Dishes~Side Dishes~Side Dishes~Side Dishes~SideDishes~Side Dishes~Side Dishes~

From: Marina Wilson <maine@together.net> From: Jeanne Barkemeijer de Wit <jeanne0o0@earthlink.net> Subject: Quinoa Beef-A-Ronni While putting together a quicky dinner last night I inadvertently discovered a way to cook something which looks and tastes exactly like Chief Boyardee Beef-a-Ronni (don't know if I'm spelling this right) using Quinoa wheat free elbows. Needless to say, the kids in the house went nuts. (What is it about kids and Beef-a-ronni?) I've never cooked this before, so obviously I don't know how it will taste like using some other type of GF noodle. Quinoa Beef-A-Ronni (prep time: aprox 20 min) Ingredients 1 can Extra Tangy V8 Juice 1 can Trader Joe's Stewed Tomatoes with Basil (chopped and drained) 1/2 a bulk pack of Ancient Harvest Wheat Free Elbows (about 16oz) 1/2 TBS garlic powder 12 slices GF American cheese 1 LB hamburger browned (salt and pepper to taste) Brown hamburger (salt and pepper to taste) Heat V8 juice to boiling, add elbows cook six minutes, stirring constantly. Turn off the heat Add Cheese and mix well Add all browned hamburger bits and stewed tomatoes. Mix and serve --------------------------------------------------------------------- From: Andrea R Howe <andrea.r.howe@GTE.NET> Subject: Christy's Rice I got this recipe from a friend years ago and its been a favorite in our family. It converted easily to gluten free by just using GF brands. To make it lactose free - use oil instead of butter and don't bake it with cheese - just follow beginning of recipe up until adding cheeses. 2 cups long grain rice (any kind works) 1/2 stick (4 Tbs.) unsalted butter 1/2 red pepper, minced 2 tsp.. fresh thyme (1 tsp. dried) 1 cup grated fresh parmesan cheese pepper 4 oz fontina cheese, thinly sliced Preheat oven to 400. Cook rice as you usually would. Heat butter in small pan. Sauté red pepper until soft. Stir in thyme and cook 1 minute. Take sautéed pepper mixture and stir into cooked (and drained) rice. Stir in parmesan and add pepper to taste. Grease casserole dish. Put 1/3 of rice mixture across dish and press it down to even it out. layer fontina slices on top, then rice again, then fontina ending with a layer of rice. Bake 15-20 minutes at 400F. --------------------------------------------------------------------- From: Lisa Esmond <Mom2ALE@AOL.COM> Subject: Rolled Rice (Poha) usage A much delayed summary on the use of poha (rolled rice flakes): Most all of the replies I got were requests on where to find poha. I bought mine at an Indian grocery store, but I tried to answer everyone with the information that Miss Robens carries poha, and I am sure the worries of cross-contamination are much less from a source like Miss Roben's. Their number is 800-891-0083. I believe they also carry a packet of recipes for using with poha. I was asking my original question so I could try to make some fake Nutrigrain bars. I am still experimenting, if I ever get a decent recipe I will let you all know. I am close, but not close enough. (I am NO baker!) Here are what I was told about actually cooking with poha: There was a letter a few weeks ago about rice flakes, which I assume are the same thing, and some members said they did soak them for a while first, while others didn't. Most said you had to experiment because they're not exactly like oats, but you can get a similar-type result if you fool around a while.*** I even used it in meatloaf in place of oatmeal. We really like it. I just used it the way I got it. *** I have heard that you soak it for about 1/2 hour, but have not tried this.*** We tried rolled rice once years ago. It is much too crunchy if you don't soak it first. Actually, we weren't too impressed by it. Now if I want rolled something, I use rolled buckwheat. Kinnickinnick sells rolled buckwheat as well as Bucky's, a buckwheat hot cereal.*** Ask the ANDI group at www.AutismNDI.com. They have a booklet on using it.*** "Poha" (Indian rolled rice/rice flakes) is available in different thicknesses: thin, thick and extra thick. I have used the thick variety in an Indian dish that is similar to stir-fried rice. For this, the "poha" is usually "soaked" in water very briefly before cooking it. I just put it in a colander and run water through it. Let it sit for about five minutes (little longer should be no problem, I think) for the water to drip out and then use it. This fluffs up the flakes. The thin type disintegrates in water too quickly and the extra thick type is almost like rice. I have never used these types successfully.*** Hi, my Indian friend at work told me that, after thinking about it, she thought it would work best if, rather than baking it, you deep-fried it first (just a couple of seconds in hot oil, it puffs up almost like popcorn). I'm not sure I'd want to do that, both for health reasons and because I've always been scared to try deep-frying; but I'm passing the tip on. *** I've used it a couple of times, and have collected some information from Indian cookbooks and from an Indian friend. First of all, it comes in two varieties--thick and thin. Most recipes that specify, specify you use thick. Cookbooks also call it things like rice flakes, pressed rice, or beaten rice. For Indian recipes, the basic treatment is some variation of this: in a frying pan with a cover, fry up some spices such as black mustard seeds, turmeric, cumin, coriander, etc.--maybe add some onion, potato, or cauliflower, and cook until tender. Wash the poha thoroughly, and drain it. Put the poha in the hot pan on top of the spices &/or veggies, turn off the heat, cover, and let it steam for about 10-15 minutes. Some recipes say to actually cook it for about 10 minutes (i.e., keep the heat on), but my Indian friend thinks that is unnecessary, unless you want it to become a real mush). My friend says it's very versatile--you can make a breakfast cereal by just adding milk or some other liquid, or cut up mango or other fruit. Or, you can make a snack mix with nuts, dried fruits and poha--either deep frying it (only for a few seconds!), or baking it in the oven. If baked, without washing or soaking, it will be a little bit hard, but only pleasantly so. It's considered to be very easy to digest and nourishing--good for breakfast or for invalids, or for summer when you don't want to cook. As to your question about using it for bars, I have no information, but the idea is very intriguing to me. Hope I managed to give you some information or clues you didn't already have. Please let me know how your experiments turn out, I'd like to try it myself! *** I found both "thick" and "thin" cut poha at my Indian Grocery. The thin is very papery, like potato flakes, and sort of acts like instant oatmeal -- very little texture. The thick is more like old fashioned oats. I bought rolled poha in Canada once and it was a little slower to cook when used as hot cereal, but M*** loved it so much I ran out before I ever got a chance to bake with it! I use the thick cut for baking and don't pre-soak for my oatmeal cookies, just add a little more liquid. Also, exchange a part of the flour mix for a bean flour to keep moisture in, and some ground nuts or flaxseed meal to add that nutty "oatmeal" flavor. *** People will probably always have to adjust "poha" a little because poha can be cut or rolled, thick or thin, and made from several varieties of rice, all of which will affect cooking time, texture, and amount of liquid needed. I suppose that most of us that do this GFCF baking thing feel like "mad food scientists" in the kitchen anyway, so we're used to experimenting with recipes. . . :) *** Well, I have some rolled rice too. I made the mistake of trying to use it like oats for oatmeal cookies. The little rice disks never soften up if you just use them directly. So... one gets very crunchy cookies, or perhaps gravelly is the better word. My next try would be to soften them by soaking first, but I haven't yet got around to trying again. Good luck. *** And finally, here is a recipe from my Gluten and Casein free list for kids with autism (GFCFKids@onelist.com) that a mom posted today. Keep in mind that we have to avoid all milk products, so this recipe is also casein free. These cookies sound really good! :) Miranda's "Oatmeal" Cookies 1/2 cup coconut butter or cf margarine 1/2 cup brown sugar** 1 jar babyfood prunes,or pears (1st foods), or one mashed ripe banana 2 eggs (or equivalent substitute) 2 tsp. gf vanilla 1/2 cup darifree liquid, or juice (I've used carrot or pear) 1 tsp. cinnamon 1/2 tsp. salt 1½ tsp. baking soda 1½ tsp. white stevia powder 3/4 tsp. xanthan gum 1 cup GF Flour (BH mix) 1/2 cup chickpea Flour(aka garbanzo or besan, this helps them stay moist) 1½ Cups thin cut Poha*** 1½ Cups thick cut Poha (or 1 cup w/½ cup chopped nuts for more flavor) 1/2 - 1 cup raisins or other dried fruit, or cf chocolate chips Preheat oven to 350° In large mixing bowl, cream together shortening and sugar. Add prunes or banana. Beat in egg, darifree and vanilla and beat till smooth. Stir in poha and allow the mixture to sit for at least 15 minutes. Mix together dry ingredients, then add to the shortening and sugar mixture. Stir well, then add dried fruit, choc. chips and/or nuts. Drop by Tbls. onto greased (or parchment covered) baking sheet, leaving 1" between cookies when flattened. Bake for approx. 12 minutes. Halfway through baking switch upper and lower sheets and shift front to back. Cool for a few minutes on the sheet and then move to wire rack to cool completely. *What Is Poha? Poha is rice, which has been cut or rolled into flat flakes. Available as thin or thick flakes, poha is commonly used in Indian cooking. Because it is made from different types of rice, and to varying thicknesses, you may find you need a little more or less liquid than a recipe states, or with pilafs and porridges, a little longer or shorter cooking time. **These cookies are made with much less sugar than normal. Remember that sugar adds not only sweetness but texture. The cookies will spread out less, so flatten with spatula before baking. They will not be as dark in color. ***You can make this with all thin, or all thick cut poha, but I think the texture comes closest to oatmeal with the thin, thick, nut combo. With all thin, the poha tends to lose get a bit mushy, and with all thick, I have heated the darifree and soaked the poha in it first to keep it from being too "al dente" in the finished cookie. Climate will affect these too -- I live in the desert, so you may need less liquid than I do.


From: "Pixilated" <iampixilated@mindspring.com> Subject: Tiramisu/Summary Well, I did not receive many replies, but here is what I did get, and thank you all for your suggestions! Apparently in her new book Beth Hillson of the GF pantry now has for sale there is a great GF tiramisu. NOTE: I went to Beth's site and also found a GF tiramisu recipe there as well! ~~~~~~~~~~~~~~~~~~~ Many cookbooks have recipes for tiramisu.....for us, ladyfingers may be a problem, unless you make your own....but you can use a plain "sponge cake" instead. Use, for example, GLUTEN FREE PANTRY OLD FASHIONED CAKE MIX. The tendency for rice flour cakes to dry out is actually a plus, since you sprinkle the cake layers with a liquer or expresso before adding the filling ~~~~~~~~~~~~~~~~~~ I haven't made tiramisu before, but I assume that you can substitute gf ingredients in--like gf cookies and cheese. An Italian gave me this recipe: 5 egg yolks blended with 5 spoons of sugar until white add 500g mascarpone then you pour it on the biscuits (cookies--she uses Savoiardi, which are not gf) you can soak the biscuits in coffee or rum, and also add cacao to the mixture and sprinkle it on top. Real tiramisu does not involve cooking the eggs. I had this served to me fresh for her birthday and I was in heaven--that was before my gf and diary free lifestyle kicked into action. But ah! Nostalgia. Since it can never be the same as the real stuff, I would just have fun and play around with using my favorite cookies and flavourings. --------------------------------------------------------------------- From: Cindy Fisher <fisher@myriad.net> Subject: chocolate soda cake ingredients: 1/2 c shortening (may use applesauce) 2 c sugar 2 whole eggs 1/4 c cocoa 2 c gf flour (I used Sylvan Border Farms) 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp baking soda 3/4 c sour milk 1 c boiling water 1 tsp vanilla Cream shortening and sugar together, add eggs and beat well. Sift the cocoa, flour, baking powder, salt, and soda together. Add the dry ingredients to the creamed mixture alternating with sour milk. Last, add the boiling water and vanilla. Pour into 2 large layer pans and bake at 350 degrees F. for about 25 minutes and toothpick comes out clean. Let cool. Ice with: Quick and Easy Chocolate frosting Melt 1 square baking chocolate (or 3 Tbs cocoa and 1 Tbs butter). Add 6 Tbs cream or milk, 3 Tbs butter and heat over low heat until melted and mixed up. (I heat in microwave). Remove from heat and add 1 pound powdered sugar (sifted) all at once and 1 tsp vanilla. Beat well. If too thick add drops of milk to thin, too thin, add powdered sugar. This cake is really, really good if frozen then thawed out at a later time. To make sour milk. Add 1 tsp of vinager to the milk and let sit about 5 minutes, or use sour milk as long as it's not curdled (careful, everytime you get sour milk you'll want to make this cake). Or you can use buttermilk. --------------------------------------------------------------------- From: Claire Lazebnik <Writemenow@AOL.COM> Subject: Best cookies ever! Since my son was diagnosed with Celiac Disease in October, I've only baked gluten-free things. Since I bake a lot, it's been a big change in my life, and a constant challenge. The treat I missed most was something called "Breakfast Cookies" from a recipe I clipped out of the newspaper a couple of years ago. Since they consist mostly of whole wheat flour and oats, I figured I had to say goodbye to them (at least until my son goes off to college!). Then I started reading the letters about Poha flakes as a possible substitute for oats, and decided to give them a try. Yesterday, I modified my original Breakfast Cookies recipe, and made them GF. I was prepared for failure: instead, I made the best GF cookies I've made yet, and a dead ringer for the originals. They're chewy, dense, deliciously cinnamony cookies, and our family will never be without them again! Here's the recipe: GF Breakfast Cookies 1 1/2 cups thin poha flakes (available from Miss Robens) 1 1/4 cups GF flour mix (a la Bette Hagman) 1/4 cup soy flour 1 cup dark brown sugar 1 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon xanthan gum 1/2 cup butter, melted 1/2 cup buttermilk, or soured milk (milk mixed with 1/2 tablespoon GF vinegar) 1 cup diced dried fruit (I just use dried cranberries--no need to dice) 3/4 cup chocolate chips (or nuts, if you prefer) Combine dry ingredients. Add melted butter and mix until evenly distributed. Stir in buttermilk, then fruits and chips. Drop by tablespoon onto greased baking sheet and bake at 375 degrees until browned (about 12 minutes). The recipe can be doubled. The cookies freeze well--I actually like to eat them straight from the freezer, when they're really chewy and dense. Oops--need to add one thing to the Breakfast Cookie recipe--the original called for nutmeg, but I prefer cinnamon. I forgot to make that one change in my version. Sorry. --------------------------------------------------------------------- From: JOHN EDWARD SANDERS <johnesanders@ARDMORE.NET> Subject: Georgettes Recipe After sending this recipe to nearly 100 persons directly, I finally received permission to post it to the list. Here is the recipe. Bon Appetite! ----- GEORGETTTES 2 egg whites 1/8 tsp. cream of tartar 2/3 cup sugar 1/2 cup creamy or super-chunk peanut butter Beat egg whites and cream of tartar until stiff peaks form. Add sugar 1 tablespoon at a time, beating well after each addition. Continue beating until very stiff peaks form. Lightly fold in peanut butter just until mixed. Drop by tablespoons ful onto greased cookie sheets. Bake in a 300-degree oven for 25 minutes or until lightly browned. Remove from cookie sheets immediately. Yield: 3 dozen cookies. --------------------------------------------------------------------- From: Nancy Garniez <nancygarniez@EROLS.COM> Subject: Salmon mousse Dairy free 6 to 8 oz. cooked or canned salmon with or without bones, as you wish, but no skin 4 to 6 oz. soft tofu 1/2 to 3/4 tsp dill (to taste) 1 tbsp lemon juice 2 tbsp minced onion or scallion 1 envelope unflavored gelatin 1/3 cup chicken stock, heated Combine in a blender the salmon, tofu, dill, lemon juice and onion. Blend (!). Soften the gelatin in a bit of cool water, then stir into the heated chicken stock. Combine with the fish mixture and pour into an oiled mold or loaf dish. Refrigerate. This is delicious sliced in a summer sandwich, as an accompaniment to salad, or as a fabu hors d'oeuvre. If you tolerate dairy you can use 1 cup of yogurt cheese instead of tofu. I invented the tofu version when I went off dairy. I like it better. Yogurt cheese is made by draining unflavored yogurt in a seive lined with paper towel or cheesecloth overnight or until it attains the desired consistency. The whey that drains off is great for baking. --------------------------------------------------------------------- From: Mail-Order BeautyQueen <jfs96@HAMPSHIRE.EDU> Subject: Strawberry pie I use (I admit it, I am lazy) Gluten-Free Pantry's Perfect Pie Crust mix, simple and easy as it is. That calls for: 1/2 bag Pie Crust Mix (1&1/2 cups) 1/8 tsp. baking powder 1 Tbs. sugar (optional) 5 Tbs. cold, unsalted butter in small pieces 5 Tbs. butter-flavoured vegetable shortening, in small pieces 1 egg, beaten 2 Tbs. cold water 2 tsp. cider vinegar (follow instructions on bag) Instead of butter and shortening, I just use 10 Tbs. really cold Shedd's Willow Run Soybean Margarine as I am allergic to dairy. I also have used egg replacer before and it worked. Since I like crust, I used the entire recipe for just the bottom crust, there is not crust top, though I would like to make a crumble topping for it someday. If anyone has a recipe for that, I would like it. Here is the recipe for the filler, as my friend Carolyn relayed it to me (I don't know its official origin): 6 cups fresh strawberries 1cup sugar 1/4 cup cornstarch (Argo is gf!) 1/8 tsp salt 1/2 cup water 2 Tbs fresh sqeezed lemon 2 tsp butter Okay. First you take 4 cups of the strawberries and make them bite-sized (or keep them whole if you wish you asphixiate your loved-ones) after taking out the stems and leaves. Set them aside (the fruit, not the stems. Throw the stems away or compost, please). Take the other two cups of berries, get rid of stems and leaves, and puree them (I didn't puree them, I smooshed them with a big fork). Set these aside too. Then, in a saucepan, mix up the sugar, salt, cornstarch, and water over low heat. Let them get kind of warm. Then stir in the pureed or smooshed berries. Let them get warm and add lemon juice and butter (once again the soy margarine was a success). Simmer this mix on med. high for 1 minute, stirring like a crazy person the whole time (you'll see why). Take the crust you've previously prepared, and put 1/2 the whole berries in the crust. Add half the pureed mixture. Toss in the other half of whole berries. Pour in remaining pureed mixture. If you let this mixture get cold it will be just like the filler in McDonald's Cherry pies, which is not good for pouring, and looks gross. The End. Okay? As you can see I am not a professional recipe sharer, so excuse my un-official cheffing language. OH!! Don't forget that you have to chill for 4 hours (the pie, not you - though you could probably chill too). I sprinkled some blackberries over the top just to be a rebel. They say serve it with whipped cream, but I personally have never tasted whipped cream, so I didn't put it on. --------------------------------------------------------------------- From: Rebecca Richardson <rarichar@BAKERD.COM> Subject: summary on vanilla wafers Awhile back I posted a question about possible gf subsitutes for vanilla wafers to use in banana pudding -- the kind that uses the Nabisco Nalli vanilla wafers. Here are the suggestions I received. I haven't had a chance to try any of them yet. Ener-G ginger cookies Health Valley rice bran crackers "The Gluten-Free Gourmet Cooks fast and Healthy" by Bette Hagman has a recipe to make your own vanilla wafers on page152. Carol Fenster's cookbook,Wheat-Free Recipes & Menus has a vanilla wafer recipe in it Stale gf cake or cookie crumbs Sugar cookies: Preheat oven to 350 degrees Put into a large mixing bowl: 3/4 cup softened butter 1/2 cups sugar 2 eggs--slightly beaten Mix with electric beater until creamy In seperate bowl put: 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3 ounce package cherrie or strawberry gelatin 1/2 cup tapioca flour 1 1/3 cup brown rice flour 2 tablespoons cornstarch 1 teaspoon xanthan gum 1 teaspoon vanilla powder--or liquid vanilla mix well with wire whisk using electric mixer - combine with creamed ingredients adding about 1/2 cup at a time until well mixed. Grease large cookie sheet. Use teaspoon to drop dough about 2 inches apart. Bake about 7 minutes at 350 degrees Scoop cookies up with egg turner and place on wire rack lined with wax paper to cool Sugar cookies made with Gluten Free Pantry's Original Cake and Cookie Mix Make gf knock-offs of Nabisco Nilla Wafers. Was told a gf version would be "similar" but not as brown: 1/2 c. powdered sugar 1/3 c. sugar 1/3 c. shortening 1 egg 1 t. vanilla 1/8 t. salt 1 1/2 c. GF flour mix (original recipe called for cake flour) 1 1/2 t. baking powder 1 T. water Cream sugars, shortening, egg, vanilla & salt. Add the flour & baking powder. Add 1T water & continue mixing until dough forms a ball. Roll dough into 3/4" balls & flatten slightly onto a lightly greased cookie sheet. Bake 15-18 min. at 325 deg. or until cookies are light brown. Make 50-56 cookies. --------------------------------------------------------------------- From: Luca Bianchi <allub@TIN.IT> Subject: Ice Cream Cones - Summary This is the summary of some of the suggestions I have received on the subject of home-made GF ice cream cones (So far, I have not tried any of the recipes, so I can not add personal comments). To keep this summary short and "user-friendly" I am including only a selection of the suggestions; other recipes are to be found in the archives. A. Instead of normal GF flour, try using the Gluten Free Pantry Pancake and Waffle Mix. B. This is the most original recipe: melt some butter, marshmallows (!) and vanilla. Then mix GF rice crispy (Rice twice) cereal. Press them into muffin tins and freeze. Add also peanut butter, if you like it. C. Rather than trying cones, make thin waffles and use them to make ice cream sandwich. D. Add a bit of corn starch to any recipe you use. E. Melt and let cool 1/4 cup of butter. Beat until very stiff 2 egg whites. Fold in gradually 3/4 cups sifted confectioner's sugar, 1/8 tsp salt, 1/4 tsp vanilla. Fold in 1/2 cup sifted gluten free flour blend. Add the cooled butter folding it in gently. Cook on iron. F. Reesa's favorite: 1 cup sugar. 3 eggs, separated. 1/2 cup butter. 1 cup whipping cream, whipped. 2 cups GF flour. Salt. Xantham gum to make consistency of a thick batter 1/2 to 1 teaspoon. 1 1/2 teaspoon vanilla. 1/2 teaspoon cardamom or crush seeds. Beat egg yolks until light. Add sugar and beat well. Add melted butter, whipped cream, vanilla and cardamom. Fold in stiffly beaten egg whites befor adding flour. Bake in iron and roll on cone. G. Reesa's "second best": 4 eggs. 1 cup sugar. 1 cup melted butter or margarine. 2 cups GF flour. 1/4 cup cornstarch. 1 teaspoon vanilla. Xantham gum. Mix in order given and bake on iron. H. MJ's "real thing": 1/4 cup GF margarine. 2 Ener-G foods powdered egg whites (or 2 egg whites). 1 egg, separated. 1 cup sweet rice flour. 3/4 cup GF confectioner's sugar. 1/8 tsp salt. 1/2 tsp GF vanilla. Melt margarine and cool. Separate the egg white from the yolk. Beat the three egg whites with salt until very stiff. Combine and sift flour and sugar and gently fold egg whites into dry ingredients. Add vanilla and egg yolk to melted margarine, stirring gently. Add to egg white mixture stirring with a wire whisk until smooth and the consistency of pancake batter. Spoon by teaspoonfuls onto the iron. Cook for 75 seconds or or until golden brown. Remove and roll immediately into a cone. I: MJ's first variation: for a sweeter cone, reverse the quantity of sugar and flour. J. MJ's second variation: for a chocolate cone, add 1/4 cup cocoa to the dry mixture. ---------------------------------------------------------------------
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From: Ann Sokolowski <speecher@EROLS.COM> Subject: BUTTERMILK If you can or don't want to use buttermilk in a recipe, there is a viable substitute---plain yogurt. You can easily find it in various forms--besides cow's milk, you can find goats'milk yogurt and non-dairy yogurt. Some of the yogurts are very thick. Just thin with water to the proper consistancy. I have found that a six ounce contain mixed with 2 ounces of water yields a good consistency. I have used this in muffin and cornbread recipes. Never had a problem If you cannot make buttermilk from soy products, sub. yogurt (plain) which is available not only in cow's milk, but also non-dariy and goat's milk formulas. Some brands are very thick, so you may have to thin them down with a little water. Always works! --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: Pepperace 1 big cabbage 9 onions 9 red peppers 9 green peppers 2 Tb. celery seed 1/4 c. mustard seed Mince vegetables, mix in big bowl. Add 1/2 to 1 c. coarse salt. Let sit overnight. On the morrow, strain it. Add 2 pds sugar, celery and mustard seed, and enough white vinegar ( I use Heinz) to be the save level than vegetables. Heat it until just before boiling. As some ask me for explications of my pepperace recipe and there seems to have interest enough, here are they: There is really 2 pounds of sugar, but with the vinegar and the salt (you drain well but there is always a little), it is not too sweet. We never canned it. It keeps well 2 to 4 months. It is so good, never lasts so long. We never kept it in the fridge neither. I think the vinegar, sugar and salt are good proservatives anough. You pronounce it pepper ace as an ace in sport. It is not a French recipe, but a French speaking neighbor gave it to my mother when I was 10 and we always made it since when the bell peppers are not too expensive up here. The name of the recipe was in English (Pepperace) though. Always asked myself where it came from. --------------------------------------------------------------------- From: Katlee" <denabena@EARTHLINK.NET> Subject: Copycat Aunt Jemima Maple Syrup 2 c Water 1 c Sugar 2 c Dark corn syrup 1/4 ts Salt 1 ts Maple flavoring Combine the first four ingredients in a saucepan over med. heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 min. Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring and stir. When completely cool, transfer the syrup to a covered plastic or glass container. VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the regular sugar. Makes 1 quart. --------------------------------------------------------------------- From: Cecilia Vohl <cissy@GBIS.COM> Subject: Egg substitutes I didn't get a "huge" response about my question on egg substitutes, but I did receive some very helpful suggestions. One gave me the name of an eggless mayo called Nayonnaise, and stated the nonfat variety did not contain the canola oil (which I am allergic to also), and the distilled vinegar was from corn; this was confirmed recently with the company. This same person gave me a recipe for a mayo made from tofu. I tried it, but I prefer the Vegenaise that I just discovered at my local health food store. Here is the recipe if you'd like to try it: Here it is: 6 ounces of Silken Tofu, well drained, 1 1/2 to 2 tablespoons lemon juice or vinegar, 2 tablespoons oil, 1/2 teaspoon salt, dash of pepper, and a dash of Dijon Mustard. Combine all ingredients in a blender for about 20 seconds, until smooth. I also tried a recipe in one of Carol Fenster's books, but I still think I'm a bit partial to the Vegenaise. Here is a recipe for egg substitution from fellow Listmate Adele Koenen, which was previously posted to the List: 1C flaxseeds 3C water Grind the seeds in a blender till mostly all are broken. Pour water into saucepan, and stir in flaxseed meal till well blended and lumps are mashed out with a fork. Bring to a boil over medium heat, stirring constantly to prevent lumps. After three minutes, remove from heat and allow to cool. Use 2 heaping Tablespoons to replace each egg in breads, cookies, muffins, pancakes. Does not bind puddings or sauces! Store refrigerated in an airtight container for up to two weeks. Caution: cool completely before adding to yeast breads or you might kill your yeast. ---------------------------------------------------------------------
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Copyright 1999 by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis - All rights reserved worldwide.

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This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement.

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