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~

Microwave Caramel Corn Pups in Blankets Antipasto (canned) Pigs in Blankets

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

Potato waffle Summary of muesli recipes Modified Breakfast cookies- Coconut Breakfast Cookies

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

Homemade Bread Secrets GF Bread Success...at last! Irish Soda Bread Bread recipes Soft White Bread Chick Pea & Rice bread muffin recipe Report on GF Pantry's "Hamburger Bun" pans summary: quick bread in bread machine bread recipe -alternative lower-calorie bread Bananna Biscuits Corn muffins Bread with a jazz Scones

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

Quinoa Super Salad Artichoke & bean salad potage Matzah Balls rice salads--summary BARFIELD RICE SALAD

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

light paprika turkey yummy rice pizza crust corn-free burritos Salmon Cakes: One Dish Meal SALMON WRAPPED IN RICE PAPER WRAPPER

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

Martinated Artichoke Hearts Pizza crust tip Pizza recipe Jeanne's Secret Pizza Sauce Mix pizza crust Sweet Baked Vegetables Sauteed carrot strengthenr Fish in herbs & wine w/Basmati rice HASH BROWN BAKE

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

flourless cake site Breakfast Cookies CAKES Pudding Recipes pie crust Plum Pie chocolate strawberry meringue shells flourless chocolate cake - summary Chocolate Sheet Cake CARROT CAKE [TORTE] RECIPE GF Carrot Cake chocolate/spice cake summary CHOCOLATE CAKE Summary: Puff Pastry Summary of chocolate/spice cake recipes chocolate chip cookies speical diet celebrations bk,cookies

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

None

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Pizza Crust Great Recipe Website slurpy-icee drinks QUINOA FLOUR SUMMARY Bar-B-Que sauce Teriyaki Sauce Website with GF Recipes Summary/Favorite Mixes Baked goods Summ. Cheakpae flour and souy flour reciepes summary-mochi excellent recipe site Bisquick mix REFRIGERATOR PICKLES

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

From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: Microwave Caramel Corn Prep time: 10 min Cook time: 5 min 1 cup brown sugar, firmly packed 1/4 cup light corn syrup 1/2 tsp salt 1 1/2 tbsps margarine 1/2 tsp baking soda 4 quarts popcorn, popped 1.Put brown sugar, corn syrup, salt & margarine in microwave-proof dish. 2.Cook on high power in microwave for 1 minute. 3.Stir. 4.Cook 2 more minutes. 5.Add baking soda, blending well (mixture will foam up). 6.Place popped corn into brown grocery bag. 7.Pour syrup over corn. 8.Stir contents until coated well. 9.Place bag into microwave & cook 1 minute more. 10.Spread out on wax paper lined cookie sheet to cool --------------------------------------------------------------------- From: Tracey Wolfskill <agwolf84@TICNET.COM> Subject: Pups in Blankets * 1/2 pound medium sharp Cheddar cheese * 2 tablespoons butter or margarine * 1 large egg * 1/2 teaspoon salt * 1/8 teaspoon ground pepper * 3/4 cup rice flour * 1/4 cup potato starch flour * 1 teaspoon xanthan gum Grate the cheese (you should have about 2 cups). Set aside. Place butter in bowl of mixer and beat until creamy. Add egg, salt and pepper. Beat until blended. Beat in cheese a third at a time, until combined. Stir in flours and xanthan gum until thoroughly blended. Work the dough into a ball. If dough doesn't stick together, add cold water 1 tablespoon at a time until a ball can be formed. Don't worry about overworking. Divide dough, rolling half at a time between sheets of wax paper or plastic wrap to form a 7-by-14-inch rectangle about 1/8-inch thick. Cut with pastry wheel into 1-by-4-inch bars. On each, place cut sections of small gluten-free hot dogs, chicken or ham. Roll the pastry around the meat. Bake in preheated 400-degree oven for 6 to 8 minutes. These can be prepared ahead of time and popped into the oven just before serving. Nutritional analysis per pup: 42 calories, 3 grams fat, 3 grams carbohydrates, 2 grams protein, 12 milligrams cholesterol, 63 milligrams sodium, 57 percent of calories from fat. Yields 4 dozen --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: Antipasto (canned) Here is a recipe I made today. I made the 1/2 only and had 22 good size pots. Mince all the vegetables. 10 small cans tuna (I used water tuna) 4 c mini whole corn 1 cauliflower 5 lb carrots 5 whole celery 5 jars 12 oz marinated small onions 5 lb red bell peppers 5 lb yellow and orange peppers (5 lb altogether) 2 jars 12 oz big pitted green olives 1 qt stuffed olives 3 jars black pitted olives 2 jars or cans 12 oz spiced black olives 1 qt sweet pickles 5 c 10 oz mushrooms 2 big cans artichokes (not marinated) 1/2 lb green beans 3 c chickpeas SAUCE 61/2 c olive oil 2 c ketchup 1 qt hot salsa * 5 c vinegar 8 cans 6 oz tomato paste Put vinegar and oil in a BIG pot, (the best thing is to borrow one from a restaurant) Bring to boil and add all veggies but bell peppers, olives, mushrooms. Boil 10 min. Add bell peppers. Boil 10 min. Add olives and mushrooms. Let rest w/o cooking. Add tuna. Mix well. Put ketchup, salsa and tomato paste in an other pan. Boil 10 min. Add to veg. mix. Put in sterilized jars. Put the jars in pan with boiling water. The water must be 1 inch over the jars. Let boil 15 min. In an other one, put ketchup, tomato paste & salsa. Boil 10 min. *I called Old el Paso and they assured me their Salsa is GF. Excellent on rice crackers. Always have something when guesses arrive. --------------------------------------------------------------------- From: Beth Hillson at the Gluten-Free Pantry <beth@GLUTENFREE.COM> Subject: Pigs in Blankets From the "Gluten-Free Pantry Companion" Cookbook with permission 1 bag Gluten-Free Pantry Favorite Sandwich Bread Mix 1 lb. gluten-free cocktail franks or cheddar cheese (cut into cubes) 3-4 dozen wooden toothpicks Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. 1. Prepare dough step only, according to directions on bag. 2. Pick up a frank or a chunk of cheese with a toothpick and swirl into bread dough until coated. Set on cookie sheet. Repeat until all are used. 3. Bake 15 min. Serve plain or with mustard. ---------------------------------------------------------------------
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Ellen Switkes <Ellen.Switkes@UCOP.EDU> Subject: Potato waffle Grate one or more potato including skin dice up fine some green onion add pinch of salt, Mix and spread evenly on hot waffle iron which has been sprayed with Pam or oil. Cook 10 to 15 minutes til done. You can make as much as you like. There's no fat if you use Pam or a non-stick waffle iron. Eat hot off the griddle. We gobbled them up as fast as we could cook them. You could use as a base to pile on any kind of savory topping instead of a corn tortilla or other type of bread. If so, keep them warm in the oven until you are ready to eat them. --------------------------------------------------------------------- From: Tony <Tony@WBN53.FREESERVE.CO.UK> Subject: Summary of muesli recipes Recipe 1 Several people mentioned the recipe in Bette Hagman's first book The Gluten Free Gourmet. I think I've got this right, but please buy the book: 3 cups GF puffed rice cereal 1 cup sunflower seeds 1cup Perky's Nutty Rice Cereal 3 cups GF cornflakes 1 cup roasted soy nuts 1 cup of any two: Currents or raisins, dried date bits, peanuts, coconut, almonds, dried banana flakes, dried cherries or apples, dried peach or apricot bits. Suggestion was to add dried cranberries as well as apricots. Toss together and store in plastic bags. Recipe 2 3 cups of gf flake cereal (eg Ralston sunflakes) 3 cups gf puffed rice 1cup raisins 1 cup chopped dates 1 cup sunflower seeds 1 cup slivered almonds 1 cup nutty rice (from health food shop) Mix and store Recipe 3 1 cup cereal (eg Basmati puffed rice) toasted if preferred 1/2 - 1 pound dried fruits eg dates, apricots, dried cranberries 1 cup coconut flakes 1/2 cup sesame or sunflower seeds 1 cup almonds chopped or sliced 1 cup other nuts eg walnuts, pecans, peanuts Mix and store in refrigerator. Recipe 4 Brown rice and fruit. This needs cooking. Sounds great for cold winter mornings. 11/2 cups dried fruits (apples, pears mixed fruits) 2/3 cups nuts(pecans, walnuts, almonds) 1 teaspoon cinnamon 1 teaspoon vanilla liquid or powder 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 2 cups brown rice 5 cups or water (or replace one cup with fruit juice) pinch salt Cut up fruits or use food processor on coarse setting. Mix rest of ingredients and put into greased crockpot or slow cooker. Cook for 3 hours, stir and cool for 2 hours. Rice should have absorbed liquid and be soft but still chewy. Divide into 6 plastic cups and stor for up to 2 weeks in refrigerator. Heat a cup in microwave and serve with milk and honey. Can also be eaten cold. Lots of other ideas came in too, other ingredients mentioned were puffed millet, rice bran. A final recipe was only for people who can eat oats: Recipe 5 1lb oats 4 oz toasted hazelnuts 4 oz sunflower seeds 2 oz sesame seeds 2 to 4 oz raisins 3 to 4 oz butter 2 oz brown sugar 2-3 dessertspoons honey. Heat butter, honey and sugar in large saucepan until melted and add other ingredients. Stir. Transfer to large baking tay in preheated oven, gas mk5, 190oC and cook for 30 minutes stirring occasionally.Allow to cool and store in airtight container, serve with milk, yoghurt or fruit. Bon appetit a tous! and Many Thanks --------------------------------------------------------------------- From: Jessie James <jessie@REMAX-SALTSPRING.BC.CA> Subject: Modified Breakfast cookies- Coconut Breakfast Cookies 3 cups medium shredded unsweetened coconut 2 1/2 cups gluten free flour mix 1/2 cup soy flour 1 cup brown sugar 1 1/2 tsp cinnamon 1 tsp salt 2 tsp baking soda 2 tsp xantham gum 1/2 cup olive oil 1 cup buttermilk or soured milk (milk & 1/2 Tbsp gf vinegar) 2 eggs 1 cup chocolate chips 1 cup slivered almonds 1 cup candied pineapple chunks 1 cup diced dried apricots 1 cup coarsely chopped dried apples Sift and combine dry ingredients. Prepare fruit, nuts and choc chips. Mix into dry ingredients. Beat eggs, buttermilk and oil and add to above mix. If mix is a bit dry and crumbly add more buttermilk or water a little at a time to reach consistency of drop cookies. Drop in large spoonfuls onto greased (Pam ?) cookie sheet. Bake slowly at 325 to 350 for up to 25 minutes. Watch them carefully. As they are dense it takes longer to cook right through. If oven too hot they brown too quickly. These large cookies freeze well. Makes 40 large cookies ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: Roman Pacewicz <r.pacewicz@WORLDNET.ATT.NET> Subject: Homemade Bread Secrets Here are the responses to my query on secrets to homemade gf breads: 1. I use 2 cups tapioca starch and 2 cups either white/brown rice works well for my bread recipe with 2 tsp xanthan gum. 2. I never had any success with Bette Hagmans mix and have since learned another mix that uses 2 cups white/brown rice flour, 1 cup tapioca flour. It's no longer gritty. 3. My gf flour mix is 1 part garbanzo bean, 1 part tapioca starch and 1 part cornstarch. I used 1 cup of that mixture plus 1/2 cup of mochiko or sweet rice flour. 4. When I am trying out a new or modified recipe, I start by dividing the recipe into 1/4 the amount and experimenting with smaller amounts. Then I make one change to each of the four recipes and compare the results. 5. If the dough is too thick, add a tablespoon more milk at a time until the dough texture mimics what you'd expect. Try adding another yeast packet or 1 TBSP baking powder. 6. Consider using a lighter flour blend with less rice and more starchy flours. 7. I am lucky to live in the same area that Bette Hagman lives and attended a GIG meeting where she gave a lecture. The important chemistry that goes on in yeast breads depends on the amount of protein contained in the dough. This is why so many gf recipes have added eggs and why the new bean flours are finding so much acceptance. Wheat flour has almost twice the amount of protein as does rice, so you need to add a flour or protein to replace the missing. Bean flour or nut meal and/or eggs will help. 8. For a cranberry type bread, I use a ratio of 1 cup rice flour to 1/2 cup each tapioca and potato starch flours (obviously increasing the amounts depending on how much gluten flour is called for), with the addition of the basic rule of 1 tsp. xanthan gum per cup of flour for breads. It makes a world of difference if you sift the flours. 9. I just use the Gluten Free Pantry's "Favorite Sandwich Bread" mix. 10. My only secret is -- don't. It does not work unless you make something like banana or apple bread. You have to make too many changes. The dough cannot be thick enough to knead or you get cement. The quick breads turn out fine with few changes. 11. Use more moistening if the bread dough bakes too thick. Let yeast risen dough only rise once, and not to a full doubling in volume. If crust bakes too fast, cover with foil (possibly for only part of time in oven). If a soda bread tastes really bad, like pure soda, use one-third as much baking soda as the recipe calls for, and instead substitute soda pop for hafl of liquid (and for part of sugar if a sweetened pop is used). Mix liquid and flour mix together (but not any leavening) and let sit over night to soften the flour. (Helps a lot if rice flour grittiness is the main problem). --------------------------------------------------------------------- From: Ayn Gilliland <agillil@MIDUSA.NET> Subject: GF Bread Success...at last! For the newbies to the list and for those who don't remember me, I'm the pitiful, whiney one who couldn't make a loaf of bread that didn't weigh 20 pounds or require a spoon to eat the crumbs. Well, I seem to have hit on a good sandwich bread recipe - and all the credit goes to all of you who responded to my plea for help (and a special thanks to Dave Taylor and Red Star). After collecting everyone's suggestions, I came up with the following recipe: (Please keep in mind that tastes differ!) Wet ingredients: 3 large eggs 1 tsp. gf vinegar 3 Tbs. vegetable oil 1 1/2 c. + 2 Tbs. water (I actually used less than 1 c.) Dry ingredients: 3 1/4 c. gf flour mixture (Bette Hagman's mix, but using brown rice flour instead of white rice flour, potato starch flour, tapioca flour) 2 1/2 tsp. guar gum (xantham gum may be substituted) 2 to 2 1/2 Tbs. sugar (I don't like a sweet sandwich bread, so I always use a little less than a recipe calls for) 1 1/2 tsp. salt 1/2 c. dry milk (I use Vitamite, which is lactose free) 2 1/4 tsp. active dry yeast (1 pkg. Red Star) Mix wet ingredients; sift and mix dry ingredients, except for the yeast. Add yeast after the dry ingredients have been sifted and mixed - stir to distribute yeast. Add wet ingredients to the dry ingredients. Stir by hand (I used a wooden spoon - as someone noted in their suggestion) for approx. 3 minutes. I spread the batter in 7 mini loaf pans and 3 English muffin rounds sprayed with Pam and placed on two cookie sheets. You can buy the foil mini loaf pans at the grocery store. I would rather have had the round foil mini pie pans, but couldn't find them. I spread the batter approx. 1" deep (or less) as I wanted to be able to split the loaves lengthwise and not have thick slices. Place in a warm place and let rise for approx. 1 hour. Bake in a preheated 350 degree oven for 20-30 minutes. Be sure to watch closely, so your loaves don't over brown or get dry. Drop them out on a cooling rack. When cool, split the loaves lengthwise and place each loaf in a sandwich bag. Place all sandwich bags in a larger freezer bag and toss in the freezer. I found that by freezing the loaves this way, I could reuse the sandwich bags for my next batch of bread and save on plastic wrap. Though this bread tastes better when warmed for 7 secs or so in the microwave, it's perfectly acceptable without warming - just not as soft. It's also great buttered and toasted in a skillet - my mother was southern, so we often ate skillet toast growing up. I hope others who've not had success will find this recipe something they can use and enjoy. Thanks again to everyone who made this a triumph for me! --------------------------------------------------------------------- From: <nhlady@BIT-NET.COM> Subject: Irish Soda Bread I just had to past this information along. A couple of weeks ago someone posted a recipe for Irish Soda Bread and I must say that this is the first bread that I've enjoyed eating since I was diagnosed with Celiac 2 years ago. I have tried them all and have not enjoyed any of them. I made the Irish Soda Bread and I had it toasted for breakfast this morning and it is excellent. I did make the following changes: - sprinkled minced onion to the top of bread before baking - used egg beaters in lieu of eggs - used no fat sour cream in lieu of regular sour cream - used Farm Rich no dairy creamer in lieu of milk After my coments on how good the Irish Soda Bread was, I received many requests to post it and so if the gentlemen who sent it in doesn't mind here it is. I would definitely sift all my flour simply because I find it makes it lighter. I also used egg beaters in lieu of eggs, no fat sour cream in lieu of regular sour cream and non-dairy creamer in lieu of milk. I also sprinkled sesame seeds and minced onion on the top and even my non-celiac husband thought it was good. 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: Kathy Scholz <Gorjabell@AOL.COM> Subject: Bread recipes Hi!! First off, I want to apologize for taking so long to post these bread recipes that I promised you last month. I went out of town, then came back and got very busy. Sorry, that is no excuse. Well, here are the 2 bread recipes that I received. I have not tried them yet, but hopefully I will soon. Soft White Bread 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. (use largest mixer bowl) 1 1/2 cups water 4 tablespoons melted butter or oil 1 teaspoon g/f vinegar 3 eggs Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4" across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. bake until nicely browned in 15 -20 minutes. 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. almond extract (optional) Dry ingredients: 1 cup chick-pea flour (also called garbanzo bean flour) 1 cup brown or white rice flour 1/2 cup tapioca flour 1/2 cup cornstarch 4 tsp. xanthan gum 3 Tbsp. brown sugar 1 1/2 tsp. salt 1 Tbsp. egg replacer (optional) 1/2 cup dry milk 2 1/4 tsp. active dry yeast Genereal 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 the bread. Cool upright on a rack before slicing or storing in airtight container. --------------------------------------------------------------------- From: Dianne <steeper@CABLELAN.NET> Subject: muffin recipe I just found this recipe and changed it slightly. It's very good and not too sweet. It called for oat flour but I used soya flour. I guess just about any gf flour would do. Also I used white rice flour but only because that's what I had. Enjoy. Dianne in BC Preparation Time: 10 minutes Cooking Time: about 20 minutes Amount Ingredient -------- ----------------------------- 2 Eggs (or 1 egg and 2 egg whites) 1/4 C (1/2dL) Canola Oil 1/2 C (~100g) Raw Honey 1/4 C (1/2dL) Unsweetened Applesauce 1 C (~400g) Mashed, cooked pumpkin 1 1/2 (210g) Brown Rice Flour* 1/2 C (70g) Soya Flour* 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon 1/2 tsp Allspice dash Salt 1/2 C (~60g) Raisins (optional) 1/2 C (~90g) Chopped nuts (I prefer pecans but walnuts also work well) *These flours available in natural food section of grocery store or your local health food store. Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly --------------------------------------------------------------------- From: Laura Dolson <ldolson@MEDICONSULT.COM> Subject: Report on GF Pantry's "Hamburger Bun" pans Intro: About 18 months ago, I got some "muffin top" pans, which have 4" wise, shallow (less than an inch deep) indentations in them. Since then, I had baked all my bread in these pans, freezing the "pucks" afterwards. This works especially well since I don't eat bread often, and just have to nuke a puck when I need it, and then split it for toast or a sandwich or whatever. Advantages: They rise and cook quickly, are cooked all the way through, and slide right out of the pan ready to popped into mouth or freezer. Disadvantage: The only problem was that these were a little thin for hefty sandwiches or burgers and sometimes a burger in the bun off the grill in the summer is just the thing! So I decided to splurge on these "hamburger bun" pans from the GF panty. These are originally "Yorkshire Pudding" pans and are, like the muffin top pans, silverstone coated. Actually, they are in every way like the muffin top pans except that the indentations are deeper. After trying them with 2 different bread recipes, I think I can say: They work great!!! You get a nice substantial bun that holds together for a burger! Hurray! Tips for working with these pans: - The "dough" should be the consistency of pudding. If it's too runny, add flour. - Dip the back of a spoon in water to smooth the dough into the pans - Even though the pans are nonstick, spray them with cooking oil anyway. The rolls slide right out. - Eat one or 2 while they are still warm!! YUM! --------------------------------------------------------------------- From: Tim Meadows <tkmeadows@JUNO.COM> Subject: summary: quick bread in bread machine No one was able to tell me how to adjust a gf quick bread recipe to work in a bread machine, but I did receive some other good advice. David suggested calling the Gluten Free Pantry and get their recommendation and mixes. Peg suggested using Bette Hagaman's recipes since she tells you how to adjust the recipe for a bread machine. I liked Donna's suggestion best. She advised making a small amount of the batter and using a non-stick pan the way you would to make a pancake and on top of stove. It worked! This will also be a good method for our family when we go camping. The bread turned out a little heavier and less crumbly, so it should hold up better. Donna also suggested using a toaster oven (which I don't have) and muffin pans. --------------------------------------------------------------------- From: jody hoag <jodysflwr@YAHOO.COM> Subject: bread recipe -alternative You can always take any bread recipe and substitute all the wheat stuff in for wheat and gluten free flours etc.Instead of wheat germ I would substitute rolled oats.For the wheat flour I would subastitute rice flour and add xanthum gum also,of course i would use gf vanilla...so there are ways of subsituting...I hope this has helped everyone and Iam sorry for putting the recipe in the listserv and not writing mmore about it and substituting --------------------------------------------------------------------- From: Elizabeth Margareta Griffith <elizabeth-margareta@JUNO.COM> Subject: lower-calorie bread Bananna Biscuits (after Bette Hagman's scones) makes 12. bake at 400 degrees for 12 minutes 1 cup gf flour mix with a bit of chick pea flour thrown in (tapioca, brownand white rice flour, potato starch, chick pea flour, 1/2 tsp of xantham gum/cup 1/2 cup tapioca flour 1 tsp baking soda 2 tsp baking powder 3-4 Tb sugar (that's too sweet for me, but my kids like it that way) sift all this together add 2 medium large ripe, well-mashed banannas (3/4 cup - 1 cup) mix well. add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake Corn muffins makes 11, bake at 400 degrees for 20 minutes bake in greased muffin tins soak 1 cup of coarse cornmeal (polenta) in 1 cup cranberry cocktail and a good splash of gf vanilla and 6 TB water sift together 1/2 cup of the gf mix above 1/2 tsp baking soda 1 tsp. baking powder 2 Tb of Just Whites (dried egg white about 3 whites' worth) combine wet and dry, spoon into heated muffin tins I estimated these at about one hundred calories and two and a half grams of protein per muffin From: Charnele Bourque <CHARNELEALYSSA@AOL.COM> Subject: Bread with a jazz One day I thought it would be different to send our 7 yr. old daughter to school with a rainbow colored gf sandwich bread, and what a hit it was. Now all her gluten friends think she's got the coolest bread in town. Here's what I did. GENTLY fold in any gf food coloring of chose (we used all the colors) to the already mixed bread (mixed in our kitchenAid mixer). Try not to change the complete color of the dough, but only streaks of color. Then place into bread machine or let it raise and cook as usual in oven. --------------------------------------------------------------------- From: Beth Hillson at the Gluten-Free Pantry <beth@GLUTENFREE.COM> Subject: Scones From the "Gluten-Free Pantry Companion" Cookbook with permission One of our favorites for fall. Serve these warm with a cup of coffee or a glass of milk. 1/2 cup ground toasted hazelnuts (almonds or walnuts may be substituted) 2 1/2 cups Gluten-Free Pantry French Bread & Pizza Mix 1/3 cup brown sugar, packed 4 teaspoons baking powder 1/2 teaspoon baking soda 8 Tablespoons cold butter, cut into small pieces 1 cup g-f coffee-flavored yogurt 1 egg 1 teaspoon gluten-free vanilla 1 Tablespoon softened butter Preheat oven to 375 degrees. 1) Combine ground nuts, mix, brown sugar, baking powder, and baking soda. Add 8 Tablespoons butter and cut into dry ingredients until mixture is crumbly and no pieces of butter are visible. 3. In a mixing bowl, beat yogurt, egg and vanilla. Stir into dry ingredients until moist. Form the dough into a ball, making sure any loose pieces of dough are incorporated. 4. Form the dough into a ball, making sure any loose pieces of dough are incorporated. 5. On a counter lightly dusted with rice flour, press dough into a large rectangle and cut into 8 squares. 6. Place scones onto a large ungreased cookie sheet. 7. Bake 15 minutes, brush tops with half the remaining butter. Bake another 10 minutes. 8. Remove scones from oven and brush with remaining butter. Cool on a wire rack. Yields 8 scones ---------------------------------------------------------------------
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: Quinoa Super Salad 5 cups quinoa,cooked and cooled 1 cup each:sunflower seeds and chopped carrots 3/4 cup parsley,minced 4 cloves garlic,minced 1/4 cup each:olive oil,GF soy sauce,lemon juice,tomatoes,olives Mix quinoa,sunflower seeds,carrots,parsley,and garlic.Combine liquids,pour over quinoa,and toss well.Garnish with tomato wedges and olives.Serves 6-8 Quinoa contains 16 amino acids,including lysine,which is necessary for complete protein.It also a great alternative for those with wheat and gluten allergies.Quinoa is not actually a grain but a fruit from the chenopodium plant,grown in the Andes since 3000 B.C.Anvient Incas considered quinoa sacred,calling it "the mother grain". Try hot quinoa for breakfast prepared with apples,rasins,and cinnamon and sweetened with a splash of milk (your choice) anmd some sugar(molasses or whatever) as a side dish;or added to your recipes for casseroles,soups,and stews.Other products to try--Quinoapasta,flour,and flakes --------------------------------------------------------------------- From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: Artichoke & bean salad 1/2 red pepper,seeded,diced (about 1 cup) 1/2 red onion,sliced (about 1/2 cup) 2 tsp.minced fresh garlic (about 2 cloves) 1/2 tsp salt 1 Tbsp olive oil 2 cans (15oz each) cannellini beans,rinsed and drained(sub if u like) 1 jar (5oz) marinated artichioke hearts 1/2 cup sliced kalamata olives Green-leaf lettuce and radicchio In skillet over medium high heat,cook diced red pepper,red onion,garlic and salt in hot oil 3 minutes.Remove to large bowl.Stir in cannellini beans,artichoke hearts with marinade and kalamata olives.Arrange in radicchio cups over a bed of green lettuce. 6 servings --------------------------------------------------------------------- From: MHP <florence@GLOBETROTTER.QC.CA> Subject: potage I can give you a very good easy to make "potage". And your answer for thickening soup : you can use potatoes or/and puree onions. In a large pot you put: 1Tablespoon olive oil + 1 tablespoon butter You add : 2 cups onions cut in pieces + a few garlic cloves (minced) After a couple minutes you add : 4 cups potatoes in pieces + black pepper + chives (dried, 2 tablespoon) 2 cups chicken broth (Cambpell's in a card box, 900 ml, very good, inexpensive) When it is boiling reduce to medium heat and add : Any veggies you have, approx 6 cups cut in pieces When everything is cooked just use directly in the pot a little manual mixer to reduce to puree and add milk (1 cup, more or less). I just made some with green wax been. Very, very tasty ! --------------------------------------------------------------------- From: Linda Goldkrantz <Deborahgai@AOL.COM> Subject: Matzah Balls In response to a recent request for a recipe for matzah balls, I tried to use the Celiac list archives to find a copy of the one that circulated last spring...to no avail, and I've lost my hard copy of the recipe. The following is the Mock Matzah Balls recipe in Hagman's The Gluten-free Gourmet Cooks Fast and Healthy. The recipe sounds like the one I used last spring. If it was, it was delicious. Removed because of copyright restrictions --------------------------------------------------------------------- From: jody hoag <jodysflwr@YAHOO.COM> Subject: rice salads--summary Thank you everyone who sent me there favorite rice salad recipes. I wanted to share with everyone a tip i learened for rice: before you cook your rice,toast the rice in a pan ,it adds a totally different flavor,then store in jar Cut up seaweed which is high in vitamins and salt whoich is better for us than potato chips and put it in with your toasted rice and steam togher...mmm good If there is anyone out there that would like to have a couple of the recipes sent to me,let me know and i will forward them on to you.. This is one of my favorite summer recipes. To four Cups rice [2 each brown and jasmine]mix in diced onion,diced celery, diced red and green peppers.Add enough mayonnaise to taste. I particularly like adding lime juice [about 4 Tb], 2 TB diced crystalized ginger anda half Cup of toasted coconut. Finally if you like, mix in some Braggs.Chill and serve. Cook 1 cup brown rice according to directions the day before. When cold add 1/4 cup or more feta cheese 1/2 cup each walnuts and almonds 1/4 cup green onions (whites & greens) 1/4 cup celery 1 cup fresh parsley 1/2 cup black olives or calamata olives 1 or more cups of seedless grapes--(we like the red or black) Mix well the add dressing:Dressing 1/4cup lemon juice (fresh, of course) 3 T. honey or more 2 T. Dijon mustard wine or rice vinegar Mix all well--taste & when you like the taste distribute it on the rice & ingredients. Remember any of the above ingredients can be more or less. Sometimes Iadd red bell pepper for color or sliced carrots Here is a family recipe that I have recently revised to be sure thereis 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 wonderingabout the vinegar in the marinated kind. Tastes the same. BARFIELD RICE SALAD (GF) 1998 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, waterpacked 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 artichokeslist 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 alittle. 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 Iwant. 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. ---------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: light paprika turkey The combination of turkey, paprika, dill, and yogurt is always a pleasing one. This dish can be prepared in less than 15 minutes and makes a lovely light entree. The dilled yogurt sauce is also excellent on steamed potatoes or pasta. Prep time: 5 min Cook time: 10 min Servings: 6 Calories: 265 1 1/2 lbs cutlets of turkey 2 tsps paprika 1/2 tsp pepper 5 tbsps fresh lemon juice 2 cups nonfat plain yogurt 2 tbsps fresh dill 1.Pound the turkey cutlets with a meat mallet until they are an even thickness (1/3-1/2 inch thick). 2.Combine the olive oil, paprika, and black pepper on a plate. 3.Heat a large nonstick frying pan over medium-high heat. 4.Dip the turkey into the mixture and coat each side. 5.Place the turkey in the frying pan in a single layer. 6.Sprinkle the turkey with the lemon juice. 7.Cover and cook for 8-10 minutes or until the turkey is opaque. 8.Be careful not to overcook. 9.In a small bowl mix the yogurt and dill weed and serve along side the turkey. 10.SUBSTITUTION TIP: 2 teaspoons dried dill weed can be used instead of the fresh dill --------------------------------------------------------------------- From: Mary Burgdorff <gs4bean@AOL.COM> Subject: yummy rice pizza crust 3 cups cooked rice (I use Riceland Rice) 2 slightly beaten eggs 1 cup mozzarella cheese 1 tsp garlic salt Mix and press into 12" pizza pan. Bake @ 450 F for 20 minutes. Top as desired and bake an additional 10-15 minutes. We topped it with Pastorelli's pizza sauce, cooked bulk Italian sausage, Hormel pepperoni, and black olives. It was great! I hope someone else will enjoy it, too. --------------------------------------------------------------------- From: "Wendy K. Herron" <wendyherron@EARTHLINK.NET> Subject: corn-free burritos Hi, I don't write much, but I have been reading this list for about a year now. I really appreciate all the tips I've gotten that have helped me get through...and even enjoy my new eating style! SO--THANKS! Anyway, I was going to make my lettuce cups again, to eat instead of the burritos, and I thought of collard greens as a wrap. They worked GREAT! If you haven't tried collard greens, they are kind of like spinach in flavor, but larger leaves. You have to cook them much longer and you have to cut out the middle stem. So, what I did was... 1. Wash collard greens, cut out middle stem. 2. Boil for approximately 20 minutes in good drinking water. You don't want to overcook them because then they are more apt to tear, so watch them and test after 15 minutes or so to see if they are tender (they are much more tough than spinach leaves). 3. Once they are done, carefully lay them out piece by piece on top of each other on a plate, flat. Then drain any remaining juice from plate. 4. Drink the juice from the pan!!! It is SOOO good--and filled with nutrients. (Think of it as a spinach broth flavor). 5. Lay out a leaf lengthwise, then lay another on top across it (widthwise). Put in the filling. (I used ground beef with onions, garlic, cumin, green chili strips, and feta cheese (careful of gf status) and brown rice with wild rice). I topped that with some gf green chili sauce. 6. Wrap with the top leaf first in one direction (this is to keep the ends from emptying later), then wrap into a roll with the other leaf. You should have a perfect little burrito that won't spill out. They save easily also, and microwave in just over a minute. I just had them for leftovers for the 3rd day in a row! Yum! --------------------------------------------------------------------- From: Mara E. Levin <Maralevin@AOL.COM> Subject: Salmon Cakes: One Dish Meal These came out wonderful... had to share. They are fast, easy, delicious, good for you (if you don't use tons of frying oil), and fancy enough for company. 1 lb. salmon steaks 1 c. sushi (sticky) rice (Asian market) 1 c. sliced fresh spinach leaves (wash well first) 4 scallion stalks sliced 1/2 c. bean flour (I used green bean flour -- Asian market) 1 t. baking powder 2 eggs ginger, tumeric, dill to taste (about 1/4 - 1/2 t. each) salt and pepper to taste olive oil for frying San-J Thai Peanut Dressing (says wheat-free tamari sauce in it, but I have not verified gf status) or other gf sauce you like Bake the salmon in 350 degree oven while steaming the rice (both about 20 min.). In a large mixing bowl, flake the cooked salmon and stir in 1 c. cooked rice. Add spinach and scallions and mix well. Mix bean flour and baking powder; add to mix. Beat and add eggs. Add seasoning. Coat large non-stick skillet thinly with olive oil. Spoon batter onto hot skillet (medium heat), making cakes about 1/2" thick and 3" in diameter (flatten with spatula). Brown cakes lightly and place on paper towels. Recipe makes about a dozen cakes. Serve with sauce. --------------------------------------------------------------------- From: THE GLUTEN-FREE BAKER NEWSLETTER Subject: SALMON WRAPPED IN RICE PAPER WRAPPER Now that you have the rice paper wrappers (egg rolls Spring ‘96 issue) in the pantry, here is another wonderful tasting recipe to try. This is another easy recipe to make and also has a tasty end result. Really impressive presentation. 4 six-ounce salmon filets, skinned Salt & pepper 4 pieces of fresh parsley or cilantro leaves 4 pieces of 8-10 circular rice paper wrapper 1 - 2 Tablespoons oil To soften the wrappers, mix 2 cups warm water, 2 Tablespoons sugar and 1/4 cup cider vinegar, stir to dissolve sugar. Dip each wrapper into the water solution. Place each wrapper in a colander to soften for a minute or two. Wrapper will become limp and pliable. Lay wrapper on a flat surface. Blot any excess water from rice wrapper if necessary. After the rice wrapper has become soft, place a sprig of parsley, cilantro or dill sprig in the center of the rice paper. Sprinkle some salt and pepper on the salmon filets to season. Place a salmon filet top-side down in the middle of the rice paper, covering the parsley, cilantro leaves or dill sprig. Fold up the two sides of the rice paper wrapper toward the center, then fold bottom and top of the wrapper towards the center also. This will form a packet around the salmon fillet. Turn the packet over to seal. The leaves will show through the wrapper on the top side. Wrap the remaining three fillets. Heat the oil in a sauté pan. Place the top presentation side (side that shows the leaves) of the salmon packets down in pan and cook for 2-3 minutes until the paper becomes translucent and slightly golden. Turn the packets over and finish cooking on top of the stove or in a 350° oven for 6 - 8 minutes. If your like your salmon well done, cook for 2 - 4 minutes longer. Copyright 1996 ---------------------------------------------------------------------
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~SideDishes~Side Dishes~Side Dishes~

From: Phyllis Chinn <Snowfeet1@AOL.COM> Subject: Martinated Artichoke Hearts 1 can artichoke hearts 3 Tbsp olive oil 2 Tbsp red wine vinegar (I would use white wine vinegar) 2 cloves garlic, minced 14 tsp oregano 14 tsp salt 1/3 tsp fresh ground black pepper Drain artichokes well; combine all other ingredients and refrigerate. --------------------------------------------------------------------- From: Pixilated <iampixilated@MINDSPRING.COM> Subject: Pizza crust tip For those of you who are on the hefty side (like me) and are trying to cut down on the fat calories, try this tip for spreading your pizza crust into the pan: Keep a measuring cup full of cold water nearby to dip a spatula into. Then give it a little shake to take off the excess water and begin spreading. When the dough starts to stick again just rewet it and continue. It will help you to spread the dough without it sticking quite so badly. For my money it works better than using oil! This little trick allows me to get a thin crust pizza too! --------------------------------------------------------------------- From: Jeanne Barkemeijer de Wit <jeanne0o0@EARTHLINK.NET> Subject: Pizza recipe I've received at least a dozen requests for the gluten free lactose free deep dish pizza I bake. As my recipe is built around a pizza crust recipe from Gifts of Nature I called them and asked their permission to post the recipe as listed in their cook book. They were gracious enough to allow me to do so. Link to Pizza page on Gifts of Nature's web site http://giftsofnature.hypermart.net/html/pizza.htm Pizza Crust From Gifts of Nature, Fast & Fabulous Gluten-Free Recipes Mix 4 cups Gifts of Nature All purpose flour blend 1 1/2 TSP salt 2 TSP sugar 2 TSP yeast Add 1 1/4 cup warm water 4 egg whites 1/4 cup oil (I use olive oil) Preheat oven to 375 degrees. Mix dough thoroughly and divide between two well oiled large pizza pans. Spread dough evenly over pans with oiled hands. Put pan in a warm place and raise 20 minutes. Bake 15 minutes. Remove and add sauce, toppings and cheese. Return to oven and continue baking until done, approx. 15-20 minutes. For a crisper crust, gently loosen edges of pizza and slide pizza onto rack of oven for the last 10 minutes of baking. Jeanne's Secret Pizza Sauce Mix 1 can of Trader Joe's Stewed Tomatoes - Pureed in blender 1 tablespoon chopped crushed garlic 1 small can tomatoes paste Mix all ingredients together well, then slather the entire mess alllll over your pizza crust. I use shredded gluten free cheese (can be purchased at your favorite health food store) or goat's milk (doesn't give me a lactose reaction) powdered cheeses Romano and motserella (forgive my fractured spelling) available at Trader Joe's. I then add toasted garlic chunks, diced onions, bell peppers, fresh mushrooms, stewed tomato pieces and meat. You can either use gluten free sausage or make great tasting topping by browning hamburger in olive oil, garlic and salt. I sprinkle one or both all over the pizza. My omnivore gluten glutton husband usually ends up eating most of any pizza I make, my family goes for the rest rather quickly, so I have to bake more than one at a time. Come to think of it, everyone seems to be eating an awful lot of my gluten free foods these days. So it must taste good, as my family is comprised of a bunch of picky eaters. --------------------------------------------------------------------- From: jody hoag <jodysflwr@YAHOO.COM> Subject: pizza crust Im not sure if anyone has heard of this neat way to make pizza crust but I would like to share this with everyone. 1. get a waffle iron,heat it on med 2. Take 1 cup of "moon Crust"(dried shredded magic rice crystals) and 1/3 cup +1 tbsp water and mix and let sit for 20 minutes. 3.Pour in waffle iron and wait 5-10 min and there u have a pizza crust. --------------------------------------------------------------------- From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: Sweet Baked Vegetables carrots leeks parsnips onion jerusalem artichoke rutabaga wakame or kombu seaweed Mix and match,in duets,trios,or quartets.The flavors of all these sweet vegetables blend very nicely.Rub a covered baking pot with toasted sesame oil.Cut vegetables in hearty chunks or slices.Place in pot with 1/4" water.Bring water to a boil on the stovetop,then cover and bake 45 minutes at 375o --------------------------------------------------------------------- From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: Sauteed carrot strengthenr 1 carrot 1 c burdock,cut julienne or if unavailable use parsnip or rutabaga 1/4 tsp sesame oil gf soy sauce This traditional japanese side-dish called Kinpira can warm you to the toes in cold weather,build your stamina by improving blood quality,and increase your mental clarity! Slice the carrot and burdock in long,thin,diagonal slices.Cut each slice into matchsticks.Saute burdock lightly in a oiled skillet,stirring over medium heat.Add carrot,and 1/2" water.Boil,then cover and simmer 20 minutes.Check and add water,if needed,but let itget all absorbed at the end,for the best flavor.Sprinkle lightly with soy sauce,and stir.Serve small portions. BURDOCK--- a long,brown-skinned root with a savory flavor.Highly mineralized,and known in many herbaltraditions for its blood-cleansing ability.Eating it often can also increase vitality.Find it in Oriental markets,or grow your own. --------------------------------------------------------------------- From: Linda Goldkrantz <Deborahgai@AOL.COM> Subject: Fish in herbs & wine w/Basmati rice This dish is really easy and tastes like gourmet cooking. I prefer to use Tillapia (St. Peter's Fish), because it doesn't fall apart as quickly as flounder. Maybe even blue fish, tuna or salmon would work. In a skillet, combine about 2 tablespoons butter and alittle olive oil. Amounts of herbs need not be exact and what you use whatever herbs you have on hand. Use fresh herbs, if available. 1-2 tablespoons oregano...If fresh, don't use the stems, just dice the leaves. 1-2 tablespoons parsley...prefer diced fresh 2-3 cloves garlic...smash and dice 1-2 tablespoons basil or two medium size leaves...prefer diced fresh 1 small diced onion 1/2 cup White Zinfindel wine juice from one half of a lemon Some salt, pepper, paprika. Enough fish for two hungry adults. Bring to boil, reduce heat. Add fish fillets. Cook till done....only a few minutes. I like to baste the fish with the sauce while cooking. Serve with rice. If using flounder, since it falls apart, instead of cooking on the stove, I'd probably skip the butter, just oil a baking dish and the fish with olive oil, add other ingredients, and bake at 350 degrees until done. Haven't done this, but I've baked fish before and this recipe sounds like it would adapt well. I use Basmati rice. Saute diced onion and garlic, salt and pepper in alittle olive oil and butter. Add rice, stir. Add water and cook per box instructions. I find that simmering, covered, for 22 minutes, per Emerill Legasse's instructions on TV, does work. --------------------------------------------------------------------- From: nina <nina@AMUG.ORG> Subject: HASH BROWN BAKE 3 cups frozen shredded hashbrowns (She used the O'Brien frozen potatoes in the freezer section of the grocery store.I checked the ingredients, which seemed fine.) 1/3 cup butter or margarine, melted 1 cup finely chopped cooked ham or bacon 3/4 cup shredded cheddar cheese 1/4 cup finely chopped green bell pepper 2 large eggs, beaten 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with melted butter. Bake at 425 for 25 minutes or until lightly browned; cool on a rack l0 minutes. Combine meat, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over meat mixture. Bake at 350 for 25 to 30 minutes or until set; let stand l0 minutes before serving. Yield 6 to 8 servings. NOTE: Hash Brown Bake may be assemble, omitting egg mixture, and refrigerated 8 hours or overnight. Let stand at room temperature 30 minutes. Combine eggs, milk, salt, and pepper; pour over ham mixture. Bake at 350 for 25 to 30 minutes. ---------------------------------------------------------------------
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: flourless cake site Here is an interesting answer about my recent posting: "Here is an address for delicious GF cakes: http://www.cakerecipe.com/ earch for: flourless beware: there is one with graham crackers, you have to make your owns or substitute with honey cornflake, by Nature'sPath. An other one asks for vanilla wafers: no good either." The answer follows: Not to worry...you can use gf cookie crumbs for graham cracker crumbs or vanilla wafer drumbs or can even sub. gf whole cookies where wheat based cookies are used in the recipe. By trying different flavored cookies or adding some spices, you can come up with interesting flavor combinations. --------------------------------------------------------------------- From: Claire Lazebnik <Writemenow@AOL.COM> Subject: Breakfast Cookies 1 1/2 cups thin poha flakes (available from Miss Robens) or quinoa flakes (found in the cereal section of some health food stores) 1 1/4 cups GF flour mix (a la Bette Hagman) 1/4 cup soy flour 1 cup dark brown sugar 1 teaspoon cinnamon 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. I like to double it, and cut back somewhat on the butter and add extra flakes--you get an even denser, chewier cookie that way. I've tinkered with this recipe a lot, and have liked all the results. As I mentioned, with the rice flakes, you get a pseudo-oatmeal cookie. With the quinoa flakes, the cookies get very chewy and nutty, almost like a peanut-butter cookie. Both are absolutely delicious and unbeatable with a cup of coffee. (Next I want to try using a mixture of both kinds of flakes). The cookies freeze well--I actually like to eat them straight from the freezer, when they're really chewy and dense. --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: CAKES You know how we have trouble with crumbly gf cakes? If you make them in mini-cup cake or madeline pans, they come out perfect. Follow your usual recipe and reduce baking time to roughly 12 min [give or take a min or two] Classic madelines are a sponge cake recipe, often made with cake flour for which cornstarch can be subsituted, cup for cup, so it is not a stretch --------------------------------------------------------------------- From: shinma 1 <shinma1@HOTMAIL.COM> Subject: Pudding Recipes 3 cups nonfat dry milk 4 cups sugar 1/2 tsp. nutmeg 1 tsp. salt 3 cups cornstarch 1/2 tsp. vanilla extract Mix all except the vanilla, and store in an airtight container. To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract. Chocolate Pudding Mix 2 1/2 cups nonfat dry milk 5 cups sugar 3 cups cornstarch 1 tsp. salt 2 1/2 cups unsweetened cocoa Mix and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve. Coconut Cream Pudding Mix 3 cups nonfat dry milk 4 cups sugar 1 tsp. salt 3 cups cornstarch 1 1/2 cups shredded unsweetened coconut 1 tsp. coconut extract Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve. Butterscotch Pudding Mix 2 cups nonfat dry milk 5 cups brown sugar, packed 1 tsp. salt 3 cups cornstarch Mix and store in airtight container. To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve. --------------------------------------------------------------------- From: jody hoag <jodysflwr@HOTMAIL.COM> Subject: pie crust 1 1/2 cups brown rice flour 3/4 cups tapioca flour 1 tsp salt 1 tsp xanthum gum Cut into flour mix with pastry blender: 3/4 c shortening or butter Blend in small bowl then add to flour/shortening mixture: 1 egg 2 T lemon juice 2 T cold water Use tapicoa flour to sprinkle onto waxed paper,then roll out ball of dough using tapicoa flour to keep the rolling pin from sticking. Turn upside down onto 9-inch pie pan and patch or trim as necessary.Will make 3 single shells,rolled thinly.Bake at 450o for 10-12 min for pie shells... When I make a gf pie crust I have been adding a little extract to the dough and it is wonderful. --------------------------------------------------------------------- From: Ash Hassib <ahassib@MINDSPRING.COM> Subject: Plum Pie Here is a recipe that my Mom send me from Germany and it works great! I just substituted the wheat flour for Bette Hagman's GF mix and added some xanthan gum. I apologize for the measurements being in gramms, I hope most of you have a scale. The plums used are the ones we grow in Germany. I believe they are called prune plums, they are small and blue. I found them at Publix and in the north they are probably easier to get than here in GA. --------------------------------------------------------------------- From: jody hoag <jodysflwr@YAHOO.COM> Subject: chocolate strawberry meringue shells 2 egg whites 1/2 tsp GF vanilla extract 1/4 tsp cream of tartar 1/2 cup sugar 1 Tbsp unsweetned cocoa powder 1 Tbsp strawberry spreadable fruit 1 Tbsp unsweetened orange or apple juice 2 cups sliced fresh strawberries or whole rasberries 1 cup nonfat vanilla frozen yogurt 1/4 cup nonfat chocolate syrup (reg) Preheat oven to 300o.Line a baking shett with wax paper or alumnium foil.Draw 4 (4") circles on the paper;set aside.In a large bowl beat eff whites,vanilla and cream of tartar with mixer on medium speed until soft peaks form.Increase speed to high and gradually add sugar,1 tbsp at a time,until very stiff peaks form and sugar is dissolved,about 7 minutes.Add cocoa and beat until combined.Using a spoon or pastry tube,spread meringue mixture over circles on prepared baking sheet,forming 4 shells.Bake 30 minutes.Turn off oven and let shells dry inside for 1 hour (do not open oven door).Remove from oven and peel shells from paper.Meanwhile,in medium bowl stir together fruit spread and juice.Add fruit and toss until well coated.Place a scoop of frozen yogurt in each shell,spoon fruit mixture over yogurt and drizzle with chocolate syrup.Serve immediately!enjoy! Makes 4 servings Your time in the kitchen:25 minutes ready to serve in 1 hour,55 minutes --------------------------------------------------------------------- From: Kathy Velasquez <Quez@SNIP.NET> Subject: flourless chocolate cake - summary Hello everybody. Just returned from vacation in California. Wanted to thank everyone for all the many recipes i received regarding the flourless cake recipe i needed for my son's birthday. I needed flourless, because i have been having problems with rice and rice products. i received many many responses --thanks to all. the recipe i chose is at http://food.epicurious.com:80/run/recipe/view?id=5872 . The hotel chef made us this cake, i informed him of my problem with gluten and he made us the best cake ever. i am a chocoholic, and this cake was very very choclatey. So full of choclate, that i was only able to eat a little at a time (otherwise i would normally inhale the whole thing!!!) It had more of a brownie like texture but yummmmy! --------------------------------------------------------------------- From: Sandra J Leonard <thebaker@concentric.net> Subject: Chocolate Sheet Cake Taken From: Summer 1996 Issue It has been my experience that most gluten-free cake recipes are best made as layer cakes, the recipes don’t really seem to do well as sheet cakes.well this cake recipe proved me wrong. It is very easy to mix up and the taste is outstanding. 1 cup gluten-free baking mix * 3/4 cup Jowar flour ** 1 1/4 cup sugar 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon xanthan gum 1/2 teaspoon salt 2 eggs, lightly beaten 2 teaspoons vanilla 1/2 cup oil 1/2 cup boiling water 3/4 cup of soda, regular or diet, most any flavor works well Combine the dry ingredients and mix well. Add the eggs, oil, vanilla and boiling water. Mix together well. When the mixture is totally combined, fold in the soda until it is well mixed. The batter will be on the thin side. Pour the batter into a greased 9 x 13 baking pan. Bake at 350 for 25 - 45 minutes, or until toothpick inserted in the middle of the cake, comes out clean. Cool on a wire cake rack. Frost using a favorite frosting. * Gluten-Free Baking Mix: 4 cups white rice flour, 1 1/3 cups potato starch flour, 2/3 cup tapioca starch flour. Mix the flours together very well. Measure out the amount needed for the recipe. Store the remaining mixture in a covered container for future use. ** Jowar Flour (Sorghum bicolor L. Moench) is the name given to food type grain sorghums that have been developed by Texas A&M. It may be ordered from: Jowar Foods, Inc., PO Box 824, Water Valley, TX 76958. Phone: 915/ 484-3381 Copyright 1996 --------------------------------------------------------------------- From: Ann Sokolowski <speecher@EROLS.COM> Subject: CARROT CAKE [TORTE] RECIPE This is an old recipe of mine. It can be doubled, tripled, whatever. It is a moist,egg free, sugar free, dairy free cake. I made this for my daughter's christening, using 20 lbs of carrots. It was a 3 tiered masterpeice with the lowest tier being 18 inches across. It was iced with a cream cheese frosting. recipe follows MICHELLE'S CHRISTENING CAKE 2 cups grated carrots [1/2 lb] 1 cup raisins 1/2 cup honey 1 teas cinnaom 1 teas ground ginger 1/2 teas freshly ground nutmeg 1/2 teas ground cloves 2 tablespoons butter or margarine 1 1/2 cups frozen apply juice concentrate 1 1/2 cups gf flour 1 teas baking soda 1/2 cup chopped walnuts Preheat oven to 300. Cook carrots, honey, raisns, spices and butter in apple juice for 10 min to cook the carrots. Allow to cool to lukewarm. Mixt together remaining ingredients and combine with carrot mixture. Pour into 2 small well-greased loaf pans. Bake 45 min Easy Cream Cheese Frosting Combine 1lb Confectioner's sugar with 8 oz cream cheese and 1 teas lemon extract. Beat until smooth. HINT: TO GET A PERFECTLY FLAT AND EVEN CAKE Wrap ckae pans with a wet strip of towel, flannet shirt or sheet which is 3x the width of pans and a little more than the diametes. Fold cloth into thirds and wrap around pan, securing with straight pins. The cloth will not burn, but will keep the pan cool so that the edges cook slowly, at the same rate as the center. --------------------------------------------------------------------- From: judy beck <jeck3@PACBELL.NET> Subject: GF Carrot Cake 4 eggs or equivalent in GF egg substitute 1 cup melted Butter-Flavored Crisco 2 cups sugar 1/2 cup potato starch 1 and 1/2 cups rice flour 1 tsp. baking soda 2 tsp. pumpkin pie spice dash salt 1 can (regular size) cooked carrots, drained and mashed Beat eggs to form peaks. Thoroughly mix in margarine. Sift dry ingredients together, then add to egg mixture. Mix well. Mix in carrots until blended. Bake in greased 9x13 pan at 350 degrees about 30 minutes, or until firm on top. My apologies to anyone who may have made the carrot cake recipe I posted yesterday, with less than fantastic results. I hadn't made it before posting, only eaten it. And it was great! I made it for the first time after posting it...and it came out FLAT. I think I must have copied something down wrong from the recipe. I am in the process of tracking down the original, and will re-post as soon as I find it. In the meantime, if yours came out flat, too...you might want to do what I did. I frosted the whole thing with cream-cheese frosting, cut it into squares, and presented it to my family as CARROT BARS. Everyone, including my food-fussy 4-year-old granddaughter, declared them yummy. Sorry about the confusion. --------------------------------------------------------------------- From: nhlady@BIT-NET.COM Subject: chocolate/spice cake summary GF Hershey's Deep Dark Chocolate Cake 1 3/4 cup GF flour mix 1/2 tsp. xanthan gum 2 cups sugar 3/4 cup Hershey's cocoa 1 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 cup boiling water 1 tsp. salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp. GF vanilla Combine dry ingredients in a large bowl and mix well. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter will be thin.) Pour into greased and floured 9x13" pan. Bake at 350o for 35-40 minutes or until toothpick inserted in middle comes out clean. For cupcakes, bake 15-20 minutes." Hershey's Chocolate Frosting 1 stick (1/2 cup) butter or margarine 2/3 cup Hershey's cocoa 3 cups powdered sugar 1/3 cup milk 1 tsp. GF vanilla Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Add vanilla. Penuche Frosting 1/2 cup butter or margarine 1/4 cup milk 1 cup packed brown sugar 3 cups sifted powdered sugar In a medium saucepan, melt butter; stir in brown sugar. Cook and stir till bubbly. Remove from heat. Add milk; beat vigorously till smooth. By hand, beat in enough of the powdered sugar to make it spreading consistency. Quickly frost the top of the cake. (Note: may want to make 1½ of the recipe for thicker frosting)" CHOCOLATE CAKE 1 3/4 c. GF flour 1/2 t. xanthan gum 2 c. sugar 3/4 c. cocoa 1 1/2 t. baking soda 1 1/2 t. baking powder 1 t. salt 2 eggs 1 c. milk (optional: sour with 1 t. vinegar) 1/2 c. oil 2 t. vanilla 1 c. boiling water Combine dry ingredients in large bowl & mix. Beat eggs well & add to dry ingredients with milk and oil. Add remaining ingredients and mix. Batter will be thin. Pour into greased and floured 13 x 9" pan. Bake at 350 deg. 35-40 min. for oblong, 25-30 min. for 9" rounds and 15-20 min. for cupcakes. Hi. I don't know if you are interested in another chocolate cake without flour but I have one. I can't vouch for it as I haven't tried it. You must be psychic as I dug out a pamphlet and sent the lady looking for a carrot cake recipe the one that this has. I got the pamphlet from Argo Cornstarch a couple years ago. Chocolate Mousse Cake 1 package, 8 ounces semisweet chocolate 1/2 cup margarine 6 eggs, seperated 1/3 cup sugar 2 tablespoons Argo Cornstarch Spray 9" springform pan with cooking spray;dust lightly with additional cornstarch. In small saucepan, combine chocolate and margarine. Cook over low heat, stirring frequently, just until chocolate melts. Pour into large bowl; cool to room temperature. In medium bowl with mixer at high speed, beat egg whites until foamy. Gradually add sugar, beating until soft peaks form. Add egg yolks to chocolate mixture; stir until blended. Stir in cornstarch. Gently fold in egg whites until thorougly blended. Pour into prepared pan Bake at 300 for 40 minutes or until set. Run knife around edge. Cool on wire rack. Remove side of pan. Sprinkle with confectioner's sugar. Makes 10 servings. --------------------------------------------------------------------- From: Hanham Family <hanham@XTRA.CO.NZ> Subject: CHOCOLATE CAKE 1 TABLESPOON WHITE VINEGAR 1 CUP EVAPORATED MILK 1 CUP SOY FLOUR 3/4 CUP CORNFLOUR 1 1/4 TEASPOONS BICARBONATE OF SODA 1/2 CUP COCOA 1 1/4 CUPS CASTER SUGAR 150GMS BUTTER MELTED 1 TEASPOON VANILLA ESSENCE 2 EGGS 1/2 CUP MASHED BANANA 2 TABLESPOONS RASBERRY JAM FILLING 1/2 CUP CREAM 1 TABLESPOON ICING SUGAR GREASE TWO 23CM ROUND SANDWICH PANS, LINE BASES WITH BAKING PAPER. COMBINE VINEGAR AND MILK IN A SMALL BOWL MIXTURE WILL CURDLE. SIFT DRY INGREDIENTS INTO LARGE BOWL OF ELECTRIC MIXER, ADD BUTTER AND MILK MIXTURE, BEAT ON LOW SPEED FOR 1 MINUTE. ADD REMAINING INGREDIENTS, BEAT ON MEDIUM SPEED FOR 2 MINUTES OR UNTIL WELL COMBINED. SPREAD MIXTURE INTO PREPARED PANS, SMOOTH TOPS. BAKE IN A MODERATE OVEN FOR ABOUT 30 MINUTES.STAND CAKES FOR 5 MINUTES BEFORE TURNING ONTO WIRE REACKS TO COOL SANDWICH CAKES WITH FILLING FILLING: BEAT CREAM AND SIFTED ICING SUGAR IN SMALL BOWL WITH ROTARY BEATER OR ELECTRIC BEATER UNTIL SOFT PEAKS FORM. I USED THIS RECIPE LAST WEEK FOR MY DAUGHTERS 6TH BIRTHDAY WITH GREAT SUCESS I USED MOCK CREAM AS FILLING AND ICED THE TOP WITH ICING . --------------------------------------------------------------------- From: shinma 1 <shinma1@HOTMAIL.COM> Subject: Summary: Puff Pastry The following recipe is courtesy of Cecilia Vohl: Preheat oven to 450. Cut mochi in inch squares and place on cookie sheet sprayed with cooking spray (gf, of course) or brushed with butter - place them about an inch apart. They will "grow" like Snakes on 4th of July! Bake for 8 to 10 minutes, until grown and golden brown. Mix together yoghurt cheese and honey to taste. Remove mochi from oven and let cool for a minute or two. Cut open a slit in the cooled mochi and stuff with cheese and honey mixture. (Cecilia makes her own yoghurt cheese.) ------------------------------- I also received the following book recommendation: Wood, Marion N. DELICIOUS AND EASY RICE FLOUR RECIPES: Gluten-Free. A Sequel To Gourmet Food On A Wheat-Free Diet (2nd Ptg.) '81, 160 pp. $29.95, spiral (paper) ISBN 0-398-02441-3 you can order it from the *publisher* here: http://www.ccthomas.com/catalog/biosci/ndfs.html it has a chapter (6 pp) on chou paste, or puff pastry, moslty dealing with appetizers and fancy luncheons. --------------------------------------------------------------------- From: nhlady@BIT-NET.COM Subject: Summary of chocolate/spice cake recipes Choc-Orange Torte. 1/2 cup G/F Self Raising Flour (which ever is your favourite) 1/3 cup cocoa powder 1 cup ground almonds 1/2 cup castor sugar 125g (4 oz) butter/marg 80g (about 2.5 oz) dark chocolate, chopped 1/3 cup orange juice 2 teaspoons grated orange rind 1 egg, lightly beaten Preheat oven to moderately slow 160 C (325 F). Grease a 20cm (8in) round cake tin, line base with baking paper. Sift flour and cocoa into a bowl, add almonds and make a well in the centre. Combine sugar, butter, chocolate, juice and rind in a pan. Stir over a low heat until sugar, butter and choc. have dissolved. Add butter mixture to dry ingredients, stir until combined. Add egg, mix well. Pour mixture into prepared tin. Bake for 45 minutes or until skewer comes out clean. Leave cake in tin for 15 minutes, turn onto wire rack to cool. Can be dusted with icing sugar to serve. Its really not too wicked. Mmmm, I think I might go and make one now. If you try it, let me know what you think." "I've had good luck substituting Hagman's GF blend in a standard spice cake recipe. I like to add 1T cocoa in addition to the standard spices. It doesn't taste chocolatey, but adds a subtle "something" - depth, maybe, or richness." "since you apparently have Hagman's books, I found the "Surprise Chocolate Cake" pg.71 of her 1st book (The Gluten-Free Gourmet) to be wonderful!! It was my first attempt after diagnosis -- even my family thought it was delicious... It sounds complicated, but the lentils (prepared as in recipe) almost give it a finely-chopped nut-type flavor/texture... Thought I'd pass it on!! Good luck... Dietary Specialties mix is also very good -- and box has 2 packets (so you can make 1 layer at a time) - you may want to try that..." "My family enjoys this chocolate flourless cake which was posted to the list a long time ago. Royal Pecan Chocolate Gateau 1/2 cup melted butter 1 1/4 cup sugar 4 Tb. cocoa 4 eggs 1/22 tsp. baking powder 1 tsp. vanilla 2 cups pecans (processed into meal) Place all ingredients in a food processor, process for 30 seconds, scrape sides and process again for 30 seconds. (I use a blender and process longer). Pour into greased springform pan (I use a round cake pan) either 8-9 inch, but adjust baking time. Bake at 350 degrees for 45 minutes." "spice cake 1 c brown rice flour 2/3 c potato starch 1/3 c tapicoa flour 1 tsp xanthan gum 1-3/4 tsp baking soda 3/4 tsp salt 1tbsp ground ginger 2 tsp ground cinnamon 1/2 tsp gropund nutmeg 1/4 tsp ground cloves 1-1/2 cups milk(cow,soy,rice or nut) 1-1/2 c brown sugar,packed 1/4 c butter or oleo 1/4 c oil 1/3 c molasses 1 tsp gf vanilla extract 2 large eggs,beaten cooking spray coffee 7-minute frosting Preheat oven 325o.I like using a 9-in sq pan over the 2-9 in round pan....Line bottom with waxed paper,then spray again.I also think muffin tins would work better...i loved it! Sift togher the flours,xanthan gum,baking soda,salt,ginger,cinnamon,nutmeg,cloves in a large mixing bowl.Combine milk and brown sugar in heavy saucepan and bring to a boil over med heat.Remove from heat and add butter,oil,molasses,vanilla. When butter is melted,add butter and sugar mixture to flour mixture in mixing bowl and mix until thourghly blended.Add eggs and mix until blended.Pour batter into pan.Bake for 50 min or until toothpic comes out clean.Cool cake on pan for 5 min.invert the cake onto a plate to finish cooling and remove waxed paper.I never made the frosting but cool whip isa the best" "Have you ever tried Gluten Free Pantry's Nice 'N Spicy Cake & Gingerbread Mix? It is fantastic. I fooled everyone! Makes great cupcakes as well." "I use a brownie recipe and substitute gf flour. Since the volume and consistency are built by the egg-butter-chocolate mixture, the flour acts as thickening and not the structure. If you bake it in a 9x13" pan, you will have more of the fudgey brownie texture. If you substitute an 8" square or round pan and cook longer you will have more of a cake texture. Watch it carefully, you want it to be baked long enough to firm it; but if it overbakes, it will be dry--although then it becomes a great reason to frost with whipped cream or ice cream." "I like the chocolate cake from Authentic Foods. If you can't find it locally, I'm sure you can order it. I think they have a web page, although I don't know it's address offhand." "Here is a recipe that I have made without xanthum gum and enjoyed. It is soft and stays moist even after being frozen. You can add 1 teaspoon xanthum gum and it won't be as crumbly. You never taste the zucchini!! Chocolate Zucchini Cake Cream together: 1/2 cup shortening 1/2 cup vegetable oil 1 3/4 cup sugar Add: 2 beaten eggs 1 tsp. vanilla 1/2cup buttermilk In separate bowl mix together: 2 1/2 cup gf flour mix 1/3 cup gf cocoa powder 1 tsp. baking soda 1/2 tsp. salt Add dry ingredients to creamed mixture mixing well. Stir in: 2 cups shredded zucchini Spoon into greased and floured 9X13 pan or two 8 or 9 inch pans. Bake at 350 degrees for 40 or more minutes. check with cake tester before removing from oven. Can put chocolate chips on top of batter before baking. I have never tried Bette's Hagman recipe for chocolate cake but it does specify using lentils - not pea or plum puree. I mention it because a new member of our group raved about that recipe and said she served it to many of her friends who thought it was wonderful also. One of the challenges in 'baking' is the precision required to get good results which isn't usually necessary in 'cooking'." "I recently discovered a Colonial Spice Cake Mix from The Really Great Food Company which was much better than any other recipes or mixes I have tried. Maybe it was the five eggs!" "Bette Hagman's first book, The Gluten-Free Gourmet, has a wonderful recipe for jam cake, which is like a spice cake. It has great texture and delicious flavor. My wheat-eating friends often ask for the recipe. I've used a number of different jams, but apricot is my personal favorite." Here is a great tasting, moist chocolate cake recipe. It was converted from the original Hershey's chocolate cake recipe that is published in magazines. Enjoy. I added the penuche frosting recipe. GF Hershey's Deep Dark Chocolate Cake 1¾ cup GF flour mix ½ tsp. xanthan gum 2 cups sugar ¾ cup Hershey's cocoa 1½ tsp. baking soda 1½ tsp. baking powder 1 cup boiling water 1 tsp. salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp. GF vanilla Combine dry ingredients in a large bowl and mix well. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water. (Batter will be thin.) Pour into greased and floured 9x13" pan. Bake at 350o for 35-40 minutes or until toothpick inserted in middle comes out clean. For cupcakes, bake 15-20 minutes. "Hershey's Chocolate Frosting 1 stick (1/2 cup) butter or margarine 2/3 cup Hershey's cocoa 3 cups powdered sugar 1/3 cup milk 1 tsp. GF vanilla Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Add vanilla. Penuche Frosting ½ cup butter or margarine ¼ cup milk 1 cup packed brown sugar 3 cups sifted powdered sugar In a medium saucepan, melt butter; stir in brown sugar. Cook and stir till bubbly. Remove from heat. Add milk; beat vigorously till smooth. By hand, beat in enough of the powdered sugar to make it spreading consistency. Quickly frost the top of the cake. (Note: may want to make 1½ of the recipe for thicker frosting)" This is a cake that I changed from a Betty Crocker recipe and it is very good: GF Applesauce Cake - from Betty Crocker - changed to GF by Barbara Emch Mix with wire wisk: 2 1/2 cups GF Mix (Bette Hagman) 1 1/2 tsp soda 1/4 tsp salt 1/2 tsp baking powder 3/4 tsp cinnamon 1/2 tsp cloves 1/2 tsp pumpkin pie spice or allspice Cream: 1/2 cup of oil 1 3/4 cup sugar 2 eggs 1 1/2 cups applesauce Preheat oven to 350 deg. Mix dry ingredients with creamed ingredients, beat well, and pour into 13 x 9 x 2 pan sprayed with PAM or two 9 inch cake pans and bake for 60-65 min for oblong and 50-55 for cake pans. Frost with desired frosting or dust with powdered sugar." "Here is my favorite chocolate spice cake recipe. Even people not on the gf diet have liked this when I make it. It came from a recipe book I got with an order of Jowar (sorghum) flour. I do not know how it would be with other gf flours. 2 cups JOWAR flour 2 cups sugar 2 tsps. baking powder 1 tsp soda 1 tsp cloves (I don't like cloves so use more cinnamon instead) 1 tsp cinnamon 1 tsp xanthum gum (or 2 tsp. cornstarch) 2/3 cup cocoa 1 1/2 cups buttermilk 4 eggs 1 cup shortening, mayonnaise or butter 1 tsp vanilla Mix all ingredients together until batter is smooth. Bake in a 13x9x2 pan at 350 F for 40 minutes. Sometimes I make cupcakes instead. This is one of my favorite cakes of all times including my wheat eating days." --------------------------------------------------------------------- From: nhlady@BIT-NET.COM Subject: chocolate chip cookies I thought I would share my recipe for chocolate chip cookies. They are very good and no grit or bad after taste. GF Chocolate Chip Cookies 2 cups GF flour mix 1 tsp vanilla 1/4 cup cornstarch 2 eggs or egg beaters 1 tsp salt 2 cups (12 oz) chocolate chips 1 stick margarine 1 cup chopped nuts 3/4 cup sugar 1/4 tsp Zantham gum 3/4 packed brown sugar 1 tsp baking soda Sift flour and corn starch; combine with baking soda and salt in small bowl. Beat margarine, granulated sugar, brown sugar and vanilla in large bowl. Add eggs one at a time, beating well after each addition. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by tablespoon onto ungreased cookie sheet. Bake at 375 degrees for 9-11 minutes. Let stand 2 minutes. Pan Cookie variation: Prepare dough as above. Spread into greased 15x10 inch jelly roll pan. Bake at 375 for 20-25 minutes. It makes a difference in the cookies if you don't sift the flour and corn starch. --------------------------------------------------------------------- From: jody hoag <jodysflwr@YAHOO.COM> Subject: speical diet celebrations bk,cookies I just got my new book from carol fensters,"Special diet celebrations". Lots of ideas on cake and dessert recipes.I asked carol if I could post some recipes here and she said it would be fine. You can also get many recipes on her site :http://www.savorypalate.com and she also writes for the magazine living without wheat: pwagener@livingwithout.com I have made these and they are good! Oatmeal cookies celiac style 1 cup brown rice flour 1/4 cup potato flour or arrowroot 2 tbsp tapicoa flour 1/2 cup brown sugar or maple sugar 1/2 tsp salt 1/2 tsp xantham gum 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp ground cinnamon 1 egg or 1/4 c flax meal 1/4 cup butter,oleo 1/2 applesauce 2 tbsp molasses 1 tsp gf vanilla extract 3/4 cup of gf chocalate chips or raisins 1/2 cup rolled rice flakes cooking spray or parchment paper oven preheated 325 spray non-stick cookie sheet and set aside combine dry ingriedients brown rice through cinnamon and set aside. add rest of ingriedients exccept raising and chips and blend well.Add dry ingriedients and rolled rice flakes.Mix in mixer add raisins and chips.batter will be somewhat dry Bake 20-25min..for a twist u can add ur favorite nit butter about 1/3 cup..also flatten cookie on top b4 baking. ---------------------------------------------------------------------
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From: Elysse Paige <epaige@UCLINK4.BERKELEY.EDU> Subject: Pizza Crust Here's a technique I use often for spreading out pizza dough and cake batters. Spray a large sheet of Saran Wrap with PAM. Place it on top of the batter. Use the palms of your hands to spread the batter evenly across the pan. --------------------------------------------------------------------- From: K. Latus <K9Comfort@CS.COM> Subject: Great Recipe Website Dear Listmembers, Hi. I just hit on a great recipe website which happens to include GF recipes. I'm sure also, that many of the others could be converted to be GF. To find the GF ones, click on Try New Recipes, then go to Low Fat, Sugar-Free and Health. Happy Cooking! The site is: http://www.foodguy.net/. --------------------------------------------------------------------- From: Ian Wahl <iwahl@WWA.COM> Subject: slurpy-icee drinks One of my kid's favorite is to take a container of frozen orange juice, put it in a blender with 1 c. soy milk, 1 package of Lite Mori Nu silken tofu and 1 tsp. vanilla. I think that is everything! :) Blend it up and let them drink it right away. Whatever is left over can be frozen in a popsicle tray. --------------------------------------------------------------------- From: <KBorner@AOL.COM> Subject: QUINOA FLOUR SUMMARY While surfing the net before I posted my request, I found a quinoa site and requested recipes. Today 13 pages of recipes arrived! You can access this company, Northern Quinoa Corp., at http://www.quinoa.com/. Following is the summary of all the suggestions, e-mail links, and recipes I received: --------- I just substitute a portion of the flour in a GF recipe with Quinoa flour. It adds flavour and nutrients but when I used too much it seemed to be a little gritty. Good in pancake recipes too. I have many recipes for quinoa at: Alternative Grain Recipes: http://www.GFrecipes.com/ --------- Don't know if this will help . . . try substituting quinoa flour for part of another recipe. Like if it says 2 cups rice flour, use 1 cup rice flour, 1/2 cup quinoa flour and 1/2 cup . . .oh say, maybe garbanzo bean flour. Be inventive, have fun. --------- I subscribe to a magazine called VEGETARIAN TIMES and their JUNE issue has a whole section on Quinoa and cooking with Quinoa flour. They have a web site: www.vegetariantimes.com. You may be able to search for the following recipes: Jicama-Quinoa Salad Saffron Quinoa and Roasted Beet Salad Mixed Berry Crisp (Excellent - I made it with GF baking powder) Sweet Potato-Quinoa Cakes (I'm trying this one next) Black Bean-Quinoa Spread Quinoa Pilaf Tropical Fruit Salad --------- Just thought I'd let you know that quinoa is not considered by all to be GF (discovered this myself by reading the posts). You may want to do a little research before eating it - just to be on the safe side. If you can eat it, quinoa is a lovely grain. I used to make a cereal from it. --------- I'm a list member and the webmaster for Quinoa Corporation. (I have no financial interest in Quinoa Corporation. I asked them if I could volunteer to do their website after trying their wonderful products.) If you go to http://www.quinoa.net/html/grain_quinoa.htm you'll find a bunch of recipes using Quinoa. I've got more new recipes to post, and will be doing so over the next couple of weeks. You might also want to e-mail Linda at quinoacorp@aol.com and request a copy of some of their quinoa flour recipes. I've been using quinoa flour, flakes, and grain for almost a year. The stuff tastes great and doesn't make me sick. (Thank god) If you're into creating your own recipes you can create all the same things you would bake using flour by substituting quinoa. I have a basic cake recipe I use which can be altered to fit your tastes. It's gluten free - lactose free - oil free - salt free. 4 cups of quinoa flour Note: Quinoa has a rather unique flavor, you may want to experiment with various ingredients until you find a mix your family likes. I frequently use 2 cups of gluten free flour mixed with 2 cups of quinoa. Also, you can use steam rolled quinoa flakes in your mixes to create great tasting muffins. (Note: You can substitute quinoa flakes for oatmeal to make great tasting cookies.) --------- My husband works for a catering company. We created this recipe for his work, while testing out ideas for gluten free cakes and muffins to be sold at coffee houses in the area. It's very forgiving and can be formulated just about anyway you'd like. You can add cinnamon, vanilla, or ginger to taste. You can also add a cup or two of nuts or other ingredients (chocolate chips, etc.) just prior to pouring it into a pan to bake. Lastly, as you can see this recipe is for a large restaurant size cake, Obviously it can be halved. 3-5 eggs (I use five, but it works well with less) 4 16 oz can of your favorite fruit (I use either peach or pear, you can substitute apple sauce) 5 tsp baking powder (level teaspoons) 1 large box of jello mix (peach if you use peach, or any other flavor fruit) 1 can frozen fruit juice concentrate Note: You can use the following if you don't want to add frozen juice. 1/2 cup turbinado (raw) sugar (may substitute corn syrup) Preheat your oven to 340 degrees. Grease an angel food or bundt pan. Using a blender, Puree the contents of your can of fruit. Mix your eggs and pureed fruit together in a large mixing bowl. Add flour and fruit juice concentrate. Mix well. Add baking powder and mix on high for at least two minutes. Pour the mixture into your pan and bake for 50 minutes. Test your cake's readiness by placing a tooth pick or wooden shiskabob stick (my personal favorite) into your cake. When it comes out clean, the cake is done. As a general rule I've found my gluten free cakes cook better in angel food or bundt pans. You can also use muffin tins and other small baking pans. If you use a smaller pan reduce your cooking time accordingly. Muffin or cupcake tins take about 30 minutes to cook. Flat 8x8 pans take a little longer. When cooking flat sheets, glass pans seem to render better results. Gluten free mixes tend to take longer to cook in larger pans, and come out raw in the middle and over cooked or burnt on the outside. Cooking your cake longer at lower temperatures in shallow or smaller pans solves this problem. Also, once the cake looks done, it's OK to leave it in the oven for an extra 10-15 minutes with the heat turned off. As I don't know how long your oven keeps hot after you turn the heat off, make sure to check your cake every five minutes or so to make sure it isn't getting to dark on top. --------- http://www.panix.com/~donwiss/recipes/ There are some recipes at this site, but search the net for others ... Quinoa can be used in a GF flour mix as you would white bean flour, etc., so experiment and have fun, it is a very nutritious flour. It is very good in cookies and cakes as well. --------- I can recommend a couple books that include numerous recipes with quinoa flour. One is: Nicolette M. Dumke. Allergy Cooking with Ease (Lancaster, PA : Starburst, 1992). This includes recipes for cakes, yeast breads, cookies, brownies, cobblers, pie crusts, even ice cream cones using quinoa flour. I can't say that I've tried them all, and she tends to give lots of variants using different flours (amaranth, spelt (YUCK!), and so forth). Tends to use unbuffered vitamin C crystals for leavening, so some people might consider it a bit exotic. Another is: William G. Crook and Marjorie Hurt Jones. The Yeast Connection Cookbook (Jackson, Tenn. : Professional Books, 1997). I think I would recommend this book the most of the two. It's designed specifically for candida overgrowth patients, but much of the food is gluten-free (not totally, however: oats are permitted). It has recipes for waffles, muffins, "tortillas", and so on using quinoa flour. There is another book, also by Marjorie Hurt Jones, The Allergy Self-Help Cookbook. I own an edition from 1984 (New York : Wings Books), that has a lot of recipes using amaranth flour, and another flour that I find useful, white buckwheat flour (buy raw buckwheat groats--not kasha--and grind them yourself). I'm only mentioning this book because I think there is a newer edition, and I wouldn't be surprised if the newer one added quinoa flour recipes--but I'm only speculating about that! Hope this helps you somewhat--maybe you can find the books on Amazon.com. --------------------------------------------------------------------- From: Jeanne Barkemeijer de Wit <jeanne0o0@EARTHLINK.NET> Subject: Bar-B-Que sauce 16 oz stewed tomatoes pureed 16 oz molasses 6 oz balsamic vinegar tsp fresh crushed black pepper table spoon crushed garlic 16 oz canned peaches - pureed sweet red peppers to taste 1 cup turbanado (raw) sugar 1 cup green onions Combine all ingredients in large pot and cook for about an hour. If you want a thicker sauce you can add a tablespoon of corn starch, or cook the entire mixture at a slow boil (stirring frequently) until it reduces to the consistency you desire. --------------------------------------------------------------------- From: Jeanne Barkemeijer de Wit <jeanne0o0@EARTHLINK.NET> Subject: Teriyaki Sauce I've been getting a number of requests for my gluten free Teriyaki substitute. Here is a copy of the sauce recipes I've created to take the place of soy and/or Teriyaki sauce. I discovered that molasses and salt tastes a lot like soy sauce. (To me at least) I've built a number of sauces around a core of ingredients. Basically I use variations containing varying amounts of balsamic vinegar, dark unsulfered molasses, fruits, turbanado (raw) sugar and sea salt. Here are a few of my recipes. Sweet and sour sauce. 16 oz Pureed Strawberries (or other pureed fruit - fresh or canned) 1 cup turbanado (raw) sugar For a sweeter taste add a can of frozen condensed fruit juice syrup. I like using Bacardi's strawberry frozen margarita concentrate, but any frozen strawberry concentrate will work. 8-16 ounces of sweet bell pepper - chopped 1 tsp fresh chopped garlic (or GF powdered substitute) 1 tsp salt 4 oz molasses Combine all ingredients, pour over chicken, beef, or pork. Cook for 2 hours at 340 degrees. I sometimes add fresh strawberries to the dish an hour before cooking is finished. Alternative soy sauce 8 oz molasses, 3oz balsamic vinegar, sugar to taste. Teriyaki sauce Add pureed pineapple (or strawberries) to the above --------------------------------------------------------------------- From: "K. Latus" <K9Comfort@CS.COM> Subject: Website with GF Recipes Dear Listmembers, Here is a website containing gluten free recipes: http://www.iVillage.com/food/tools/recipefinder/ --------------------------------------------------------------------- From: Shawn Michaels <Shawn68958@AOL.COM> Subject: Summary/Favorite Mixes Just one quick note. the gf panty angel food cake mix doesnt require any egg whites at all, and is verrrry easy to make. I do bake it 3 mnutes longer than recommended, so it doesnt fall from the pan when inverted. It is wonderful. You can also take this mix dry and add 1 can of Comstock (thank you brand) lemon pudding & pie filling and spatula together. Spoon into a 9x13 pan (ungreased), bake at 350 for 25 mn. While still warm, sprinkle powdered sugar on the top. It makes WONDERFUL lemon bars. Even non gluten eating friends will love this. I cut it into bars and freeze them and have a treat whenever I want one. --------------------------------------------------------------------- From: susan bartulevicius <srbart@EFORTRESS.COM> Subject: Baked goods I received many replies with many helpful ideas. To summarize, many had had problems with breads getting moldy and/or rancid. As far as baked goods like cakes and cookies, many noted that they tend to get dry and crumbly. The suggestions offered included refrigerating the products (for things like bread, wrapping in foil or a zip-lock bag first). Many people said to freeze the bread or cakes for better shelf life, as they found that refrigerating them can also contribute to the drying out process. The suggestion was also made, by most people, to freeze things like cakes in several serving packages and breads in multiple slice packages. (Tomorrow it's out to the kitchen accessories store to buy some containers for freezing cakes! --------------------------------------------------------------------- From: Alon Ben-Yehuda <byalon@INTERNET-ZAHAV.NET> Subject: Summ. Cheakpae flour and souy flour reciepes Pakora Vegetables (Indian-style batter-fried vegetables) Mix together: 1 1/2 cups chickpea flour 1 1/2 tsp. salt 1/2 tsp. cayenne 1 1/2 tsp tumeric 1/2 tsp. ground cumin Whisk in about half of 1 1/2 cups water whisk steadily as you add the rest of the water. That's the batter. In this batter, dip random vegetables that look good (broccoli florets, cauliflour, slices of pepper, carrot slices, mushroom caps, apple, bananna etc. etc.) No, she gives no hint as to how many vegetables the batter coats. OTTH, extra cut vegetables are always useful. Fry the dipped vegetables in deep oil at 325-250 degrees farenheit until they are brown and puffy and float. You can keep them warm in a 300 degree farenheit oven in a single layer. Serve over rice with chutney and raita (a yogurt sauce). We use soy flour in making fritters of any sort (corn etc) and it gives a good result. I use the following flour mix as a substitute flour mix for all recipes calling for wheat flour: 1 cup chick-pea flour 1 cup tapioca flour One-half cup corn starch 1 cup white rice flour (fine ground) (Also I add 3 t. Xanthum gum for most cake recipes and bread recipes) 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 One fourth 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 flou One-half cup tapioca flour One-half cup cornstarch 4 tsp. Xanthan Gum 3 Tbsp. brown sugar 1 and one-half tsp. salt 1 Tbst. egg replacer (optional) One-half cup dry milk 2 and one-fourth 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 rack 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.) I try to use 1-2 tablespoons of chickpea (or other bean flour) for each cup of rice flour I use. I use chickpea flour in my gluten free flour mix to make for a richer flavored product. I haven't been making bread, but it is nice in the cookies and pancakes and waffles I make. http://www.authenticfoods.com/ http://www.cook-books.com/ --------------------------------------------------------------------- From: jody hoag <jodysflwr@YAHOO.COM> Subject: summary-mochi Mochi is one of my favourite breakfast foods! I like to cut it into 1 inch squares and bake it. I then drizzle GF rice syrup, maple syrup, or honey, over them and eat like mini muffins or pop-overs. I have also grilled and split it (so that it resembles two slices of bread: kind of tricky!) and then stuffed with a variety of sandwich fillings. Mochi can also be steamed. I put it on top of veggies (small cubes of it) in a steamer basket (this is a macrobiotic style recipe). The mochi melts, almost like cheese, or a chewy biscuit crust. Use GF soy suace (or Bragg's Liquid Aminos), or Gomasio and you have a quick, one pot, super healthy supper. mochi comes in plain,cinnamon,pizza flavors that are GF. High in carbs buy from oreintal market or health food store and some markets mochi is good for a pie crust,pastry and desserts drizzle maple syrup over after baked in oven mochi is like a popover mochi is sweet rice mochi is excellent in a waffle iron to make pizza crust --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: excellent recipe site I went to this site: http://www.cook-books.com/dblogin.asp and searched for: rice flour, potato flour, tapioca flour, etc... It gave me a lot of what seems wonderful recipes. Read carefully, some arent GF. --------------------------------------------------------------------- From: Mireille Cote <norm.cote@VIDEOTRON.CA> Subject: Bisquick mix 2 1/2 c rice flour (I use 1/2 white and brown) 1 2/3 c potato starch 3 tsp baking powder 2 1/2 tsp salt 2 tbs sugar 1/2 c dry buttermilk powder 2 tbs egg replacer 1 c less 1 tb shortening In a large mixing bowl, wisk together all dry ingredients. Cut in the shortening with a pastry cutter until no lumps appear. Store in fridg. or freezer because of shortening. --------------------------------------------------------------------- From: Mitzi Berkhout <Henmitz@AOL.COM> Subject: REFRIGERATOR PICKLES Here is my recipe for refrigerator pickles. They are very good and I make them all the time, when cucumbers are in season. 6 cucumbers, sliced thin 1 cup of onions, sliced thin 1 T. salt 1\2 Tsp. celery seed 1 cup cider vinegar 2 cups sugar Mix all ingredients together, then put in the cucumbers and onions. Let set for at least three days in the refrigerator. I stir mine once in a while. ---------------------------------------------------------------------
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