Recipes posted to the Celiac List, 4rd quarter 1999

Celiac Recipes from the Previous Month

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.
 

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~
From:		Miss Robens <missroben@EMAIL.MSN.COM>
Subject:Subject:	Rice Crunch ‘Ems Snack Mix

Mix equal amounts Rice Crunch ‘Ems, Glutano pretzels, Poppets, Genisoy
Salted Soynuts, & Original or Chili Pumpkorn in a bowl (use your imagination
what else).  Toss gently coating evenly with GF Worcheshire Sauce (see
recipe from Carol Fenster's Special Diet Solutions)
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~
From:		chintala <chintala@SYMPAC.COM.AU>
Subject:	GERMAN APPLE PANCAKES

7 large eggs
1 tablespoon vanilla extract
3/4 cup sugar
1/2 cup GF flour mix
1 1/2 teaspoon baking powder
2 tablespoons unsalted butter
3 golden delicious apples, peeled if desired, cored and cut into 1/2 inch 
wedges
1 1/2 teaspoons cinnamon
1 1/2 teaspoons sugar
1 tablespoon confectioners' sugar
1/4 cup creme fraiche
1 cup sliced strawberries, for garnish (optional)

In a blender, combine the eggs, vanilla, and sugar and blend for about
15 seconds, until combined. Add the flour and the baking powder and mix
for 60 seconds more, until very smooth.

Preheat the broiler to medium-high heat. Heat a 12-inch non-stick
skillet over medium heat and add the butter. Saute the apples for 4 to 5
minutes, or until softened. Add the cinnamon and the sugar, sprinkling
them evenly over the apples, and stir together for 2 minutes more, until
the apples are glazed and slightly translucent at the edges. Distribute
the apples evenly in the skillet and pour the batter over them. Cook
until the bottom seems quite firm, about 8 minutes. Transfer the pan to
the broiler and, watching carefully, cook until the pancake is firm
throughout and golden on top. 

Cut the pancake into 4 wedges and transfer them upside down to breakfast
plates. Sprinkle with a little confectioners' sugar, place a dollop of
creme fraiche on the top, and fan out some sliced strawberries on the
plate, if desired.
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From:		jody hoag <jodysflwr@HOTMAIL.COM>
Subject:	Raisin tart

Holiday Tarts

2 1/2 cups raisins (soak hot water) drain
1 cup sugar
2 1/2 Tbsp fresh lemon rind
5 Tbsp lemon juice
2 eggs slighly beaten
2 1/2 tablespoon rice ceral crushed (crumbs)

Mix other ingriedents together,pour on bottom crust and seal with top
crust.Bake 450o oven...then 350 30-40 min(check to not burn)

Crust:

1 1/2 cups brown rice flour
3/4 c tapicoa flour
1 tsp salt or less(opt)
1 tsp xanthum gum

Cut into flour mix with pastry blender,3/4 cup butter

Blend in small bowl then add to flour,butter mixture:

1 egg
2 Tbsp lemon juice
2 T cold water...

Use tapicoa starch tpo sprinkle onto waxed paper,then roll out ball of
dough.I put anopther sheet of wax paper on top of the dough and it
worked fine. Roll it out real thin
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From:         Stephanie Robbins <steph@PAMELASPRODUCTS.COM>
Subject:      Chocolate Waffles 

***These are great served for dessert!***

   2 eggs, separated
   11/4 cups PAMELA'S PANCAKE MIX
   1/3 cup sugar
   1/4 cup cocoa powder
   3/4 cup water
   2 TBSP oil
   1/2 teas vanilla flavoring

Whip egg whites until stiff. In a separate bowl combine all other
ingredients and mix until there are no lumps. Fold in the stiff egg
whites and bake in greased, hot waffle iron. When done, place on a
plate, put a scoop of vanilla ice cream on top of waffle and cover with
hot fudge sauce.

Don't forget to try our complete line of gourmet, gluten-free cookies,
biscotti and baking mixes. Available in natural food stores nationwide.
If you're in the UK our cookies are now available too. In Canada, our
cookies have a whole new look, now in boxes. This ensures less breakage
and fresher products.
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads
From:		Cathy Magyery <MMagyery@AOL.COM>
Subject:	Summary-Pumpkin Roll

I received quite a few helpful tips on making the pumpkin roll: 

Some people have had good luck with sustituting with 3/4 cups of Betty
Hagmans flour mix and adding 3/4 teas of xantham gum 

one person substituted with guar gum and also substituted the oil with
applesauce and doubled the egg whites for the eggs and whipped the eggs
til they were still and then added the sugar, said it turned out great. 

another said she substituted with 1/3 cup soy flour for some of the rice
flour, said it works wonders 

another said to make sure you don't overcook it and roll it when its hot
and make sure the filling is cold 

another said to substitute corn starch and line pan with parchment or
waxed paper and spray with a non stick spray for ease in removal. Also
let rest for 5 minutes and turn upside down on a towel sprinkled with
powdered sugar 

another sliced cake and stacked up with filling in between layers. 

Cake:
3 eggs
1 C sugar
2/3 C canned pumpkin
1 tsp. lemon juice
3/4 C   sifted (gf) flour
2 tsp.  cinnamon
1 tsp. baking soda
1 tsp ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 C finely chopped walnuts
1/2 C  confectioners sugar

Filling:
1 C confectioners sugar
2 pkgs. (3 oz each) softened cream cheese
1/4 C softened butter
1/2 tsp. vanilla

For Cake: In a large bowl, beat eggs for 5 minutes at high speed.
Gradually add sugar, mixing well. Stir in pumpkin and lemon juice. In a
separate bowl, combine flour, cinnamon baking soda, ginger, nutmeg and
salt. Fold into the pumpkin mixture. Grease and lightly flour a 15 x 10
x 1 inch jelly roll pan. Spread mixture into pan and top with walnuts.
Bake at 375 degrees for 15 min. Turn cake onto a terry cloth towel that
has been sprinkled with confectioners sugar. Roll the towel and cake
together. Cool.

For filling: Combine all the ingredients and blend until smooth. Unroll
cake, spread with filling. Roll up and chill well. Slice and serve. May
be frozen. Serves 16
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From:		JOHN P. KASSIS <BethyK@worldnet.att.net>
Subject:	Cinnamon Sticky Buns

My family and I went out to breakfast on Saturday morning and it broke
my heart to see my 6 year old celiac daughter stare at the wonderful
huge cinnamon sticky buns passing by her. So..... I told her that I
would bake her own sticky buns on Sunday morning. Well here is the
recipe that I came up with and they were a huge success!

I used the bun recipe from Jane Conrad that was posted to this list June
23, 1999 as I use it for all of my bread. Make one bread recipe. Spray a
piece of waxed paper about 20" long with vegetable oil spray Scoop the
dough onto the waxed paper in a lump

Carefully (with wet or oiled hands)spread the dough into a rectangle
aprox. 10" x 14" Drizzle 3 Tablespoons melted butter over all and
sprinkle generously with cinnamon and sugar (about 1/2 cup or more) Lift
the long side of the paper and the dough will start to roll over.
Continue to roll it up and then slice into 6 pieces. Put cinnamon rolls
into muffin tin (I use a muffin top pan) and bake at 400 degrees for
about 15-18 minutes. While they are still hot, drizzle with frosting
made from powdered sugar and milk with a little vanilla. DELICIOUS!!
This whole process only took about 40 minutes.
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From:		JOHN P. KASSIS <BethyK@worldnet.att.net>
Subject:	Bread Recipe for Sticky Buns

From Jane's posting on Wed, June 23, 1999.

Preheat oven to 400 degrees:

3/4 cup rice flour
1/4 cup potato starch
1/2 cup tapioca starch
2 tsp baking powder
1/2 tsp xanthum gum
1/2 tsp salt
1 Tablespoon sugar

Mix the above ingredients.  Then in a separate bowl mix the following:

2 eggs
1/3 cup oil
1/2 cup milk

Mix wet ingredients with dry ingredients. Spray cookie sheet with pam
and then spray inside of muffin rings (I use muffin top pans). Put 2
very large spoonfuls of batter in each. (I smooth the tops with a wet
hand). Sprinkle with sesame seeds for hamburger buns and bake
immediately for about 13-15 minutes. Makes 5 buns. (I slice thinly the
top and bottom off to eliminate so much crust and use them for
sandwiches for my 6 year old's lunches).
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From:		Sheryl Tingley <sjtingley@HOTMAIL.COM>
Subject:	Corn bread / Buckwheat bread

Start by putting 1/4 cup gf oil in a 9X9X2-inch baking pan (I use pyrex)
and place in oven as it is preheating to 425 degrees.

1 cup gf flour mix
1 cup corn meal or 3/4 cup buckwheat flour
1 teaspoon xanthan gum
4 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk (I used lactaid 100)

In a mixing bowl stir together flour, cornmeal or buckwheat flour,
xanthan gum, sugar, baking powder, and salt. In another bowl beat
together eggs and milk. Add to flour mixture and stir just till batter
is smooth.

Pour into bread pan with hot oil (be careful to not spill). Bake in oven
for 25 minutes or until knife comes out clean.

The buckwheat is a very nice change and is also great with beans.
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From:		<observer@NXI.COM>
Subject:	Cinnamon Swirl Bread for the holidays

Here's a cinnamon swirl bread which I developed from Bette
Hagman's Cornstarch Bread recipe (p. 92 of The Gluten-free
Gourmet Cooks Fast and Healthy). This is a great cookbook and
we've been very happy with the bread recipes we've tried in it. Also,
she has a great chapter on the special problems of making gluten
free bread (The Fine Art of Baking Better Bread). Hope you enjoy!

Cinnamon Swirl Loaf

2 1/2 cups of cornstarch
1/3 cup tapioca flour
2 Tb. sweet rice flour
1/2 cup sugar
1 1/2 tsp. xanthan gum
3 Tb. finely ground pecans or walnuts
3 tsp. dry yeast
1 egg
1 3/4 - 2 cups hot water (about 120 degrees)
2 1/2 Tb. veg. oil or applesauce
1 1/2 tsp. salt

Topping:

1/2 cup of white sugar
1 tsp. or more of cinnamon (depending on personal taste)

Combine the cornstarch, tapioca flour, sweet rice flour, yeast,
sugar, xanthan gum, and ground pecans or walnuts in a large bowl.
 Add the egg and enough of the water to form a heavy cake batter-
like dough. Mix on high for 3-4 minutes with a handmixer. Cover
and let stand 15 minutes. Spray one "regular" size bread pan and
one mini-pan with vegetable oil spray. Preheat oven to 350 degrees.

Add the vegetable oil and salt, beating until smooth and well
mixed. Pour about 1/3 of the batter into the pans. Cover with a
layer of cinnamon sugar. Spread a few tiny slivers of butter over the
top. Add another layer of batter and cover with cinnamon sugar and
a few more slivers of butter. Pour the rest of the batter into the
pans and cover with a final layer of cinnamon sugar and a few more
slivers of butter.

Let rise until the batter is just level with the top of the pan. Bake
until done. Check the bread after 10 - 15 minutes and cover with
aluminum foil, if necessary, to keep the top from burning. Cool in
the pan for ten minutes, then turn out to finish cooling. My family
loves this recipe and the loaf never lasts more than the first day!
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From:		Heather Cline <HMCnOKC@AOL.COM>
Subject:	storing GF bread	

The trick is to freeze the bread.  In fact, everyone said this!  Cool the
loaf completely and then slice and freeze individual slices in air tight
containers.  When ready to eat, thaw in the microwave or toaster.  Several
recommended freezing individual slices on a cookie sheet before storing.
Another tip was to refrigerate the loaf of bread for 24 hours to help
preserve freshness.
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From:			Pamela Mort <p.mort@UNSW.EDU.AU>
Subject:		Honey & Bread Summary 

I asked about keeping gf bread moist and if honey was a suitable
ingredient to achieve this -Thank you to all who replied- many many
helpful suggestions and ideas as follows: 

INGREDIENTS 

Honey should work fine. In wheat breads, you simply reduce the liquid
used by the amount of honey that replaces the sugar. I imagine the same
method would work in gf baking and the reason you see more sugar than
honey called for is that our bread doughs tend to be floppy already. So
just watch the moisture and you should be fine. Good luck. 

I have had GREAT success with Bette Hagmans cookbooks for making bread.
Many recipes include honey as an ingredient. Maybe you need to get the
cookbooks. Try Amazon.com. 

I just tried a recipe from Bette Hagman's book The Gluten Free Gourmet
Cooks Fast & Healthy for cinnamon raisin nut bread. The recipe contains
two tablespoons of honey. 

Yes, you can use honey in your bread. Use the same amount that is called
for sugar. You might want to reduce the liquid just a little bit. Just
watch it and find out what the right amount is. Honey works beautifully
in all baked goods. 

Honey can be used to replace the sugar in bread but you may need to
adjust your added liquids some and lower the oven temp a little. No GF
breads have much stay power unless frozen because of the lack of
preservatives and relatively little fat. You may find it better to cool,
slice and freeze right away what you don't use and nuke the slices as
you need them ion the microwave fro 10 sec. 

You can substitute honey for sugar (or other sweetener, since that is
what it is) and reduce the amount of liquids. I don't remember what the
conversion is, but it takes less honey that white sugar to produce the
same "sweetness" 

Hi! I've used honey in muffins, pancakes, cookies, bread, whatever, in
the place of sugar sometimes (if amount of sugar needed is small), or
sometimes I've put a large squeeze in with all of the other ingredients.
I wouldn't use more than 2-3 TBLS though, unless it's called for in the
ingredients. It adds a bit of sweetness, but I'm not sure if it will
keep bread moist any longer than usual. (My bread doesn't stay nice for
more than two days, too.) 

This is a bread recipe I received after being diagnosed with CD. After I
make it, I put it in a ziplock bag and put this in the refrigerator.
This seems to help keep the bread moist. Either this or it'the recipe:

1 pkg dry yeast
1 cup brown rice flour
2 cups white rice flour
3 1/2 tsp xanthan gum
1/4 sugar
1 1/2 tsp salt
1/4 cup melted margarine or butter
1 3/4 cups of milk
2 large eggs, beaten.

This is a recipe for bread machines.  Place the ingredients in the order
listed.  Good luck!

STORING

Here's something we learned along the way. After your bread is cooled (
I am making the assumption you baked it), slice it up, wrap in aluminum
foil and freeze. My mom will put about 4 slices in a package and take it
out as needed. Keeps it fresh, doesn't take long to thaw and no problems
like you described. 

Perhaps refrigerating your bread would work to keep it more moist and
not dry out as quickly. I've heard people say that they freeze their
bread also. 

I bake a lot of different breads and keep them in individual bags (per
slice) in the freezer. This means that I can devote a whole day to
baking and then store enough in the freezer to last me for weeks. I
force as much air out of the bags as possible when I zip them shut and
this gets rid of most of the air. I have found that there is no
deterioration at all with frozen bread and I have kept some of it for
months at a time. 

I slice fresh bread and freeze most of it as soon as it cools. Then thaw
it in the toaster for a nice fresh toast. This is also true of all gf
baking - so my freezer is usually busy. 

Whenever I make bread, cake, cookies, brownies, etc., I slice them, put
them on cookie sheets in the freezer then wrap, put in Baggies, foil,
containers, etc., and freeze them. I have found that even to keep them
out of the freezer for one day will make them dry and crumbly. 

After my bread cools, I slice it and then wrap each slice in plastic
wrap. I then place these slices in a larger plastic bag, seal it and
place it in the freezer. When I need a silce or two of bread, I take it
out and unwrap it and place it in the toaster. You can also zap it in
the microwave or just leave it out until it thaws.

REVIVING DRY BREAD

I've found that giving 3 or more day old bread a quick zap in the
microwave softens and moistens it up.
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From:		THE GLUTEN-FREE BAKER NEWSLETTER<thebaker@CONCENTRIC.NET>
Subject:	HOLIDAY MINCEMEAT BREAD

Taken from: Winter 1997 Issue

A very moist bread with the wonderful flavor of the season. This loaf
can be enjoyed plain or lightly spread with cream cheese. Make several
to give or store in the freezer. Don't just serve it during the holiday
season it's good anytime. It is very easy to make.

Yield: 1 loaf

1/2 cup butter/margarine, room temperature 
1 cup sugar                                
1 cup prepared mincemeat                   
2 cups bean flour, sifted *                
2 teaspoons baking powder                  
1 1/2 teaspoons xanthan gum                
1/2 teaspoon baking soda
1 teaspoon nutmeg, fresh, ground
1 teaspoon cinnamon, ground
1/2 teaspoon cloves, ground
1 cup buttermilk
1/2 cup walnuts, chopped coarse

* Bean Flour: Authentic Foods, 1850 W. 169th Street, Suite B, Gardena, CA
90247, 1-800-806-4737

In a large bowl, beat the butter and sugar together. Gently blend in the
mincemeat. Sift together the rest of the dry ingredients and stir into
the batter alternately with the buttermilk. Stir in the chopped nuts.
Pour all the batter into a greased loaf pan. Bake at 350 for 70 - 80
minutes until a cake tester inserted in the center of the loaf comes out
clean. Cool in the pan, on a wire rack about 10 minutes. Remove the
bread from the pan and allow to cool completely before slicing.

Sandra's Notes: Sprinkle a little (1/2 teaspoon) bean flour onto the
chopped nuts, stir to coat well. Doing this will help to keep the nuts
suspended in the batter and not sink to the bottom of the loaf. This
bread freezes very well, either whole or wrapped in individual slices.
Copyright 1997
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From:		Niko Antalffy <nikoantalffy@OZEMAIL.COM.AU>
Subject:	Panforte (Strong Bread) 

Although this is a traditional Italian Christmas confection from
Tuscany, it is perfect for any special occasion. Because there is quite
a lot of work involved, I always make two at a time. For a darker,
chocolate-flavoured panforte I add cocoa. 

200g blanched almonds 
200g raw hazelnuts, skin on 
50g raw macadamia nuts 
200g citrus peel 
100g dried figs, chopped 
100g dried apricots, chopped 
175g plain flour 
2 tsp ground cinnamon 
1/2 tsp ground coriander 
1/2 tsp chopped cloves 
1/2 tsp grated nutmeg 
1/2 tsp white pepper 
2 tsp powdered ginger 
500g sugar 
250g honey 
125g unsalted butter 
2 Tbsp cocoa (optional) 

Roast hazelnuts for 15 minutes in oven at 200°C. 

Toast almonds in dry pan until browned. 

Roughly chop macadamia nuts. 

When hazelnuts are slightly cooled, wrap in a tea towel and rub off
skins. (It doesn't matter if some skin remains). 

Roughly chop up hazelnuts and almonds. It doesn't matter if some whole
nuts remain. 

Mix nuts with peel, figs, apricots, flour, cinnamon, coriander, cloves,
nutmeg, pepper, ginger and cocoa (if using). 

Prepare two 28cm springform baking tins. Grease them and line with
non-stick baking paper on base and around inner wall. 

In a saucepan, preferably non-stick, put sugar, butter and honey. Heat
while stirring to 118°C (soft-ball stage) using a sugar thermometer. If
not using a thermometer keep cooking till mixture is smooth and bubbling
fiercely and just starting to change colour. 

Quickly stir sugar mixture into dry ingredients. Divide mixture in two
and put one lot in each tin. Press down with wet spoon, dipping it into
water every few seconds to stop sticking. The mixture need not be spread
evenly as it will soften and spread during cooking. 

Bake for 30 minutes at 160°C. 

Allow to cool and remove from tin. Remove baking paper from base. 

Sprinkle with icing sugar. 

Will keep well in an airtight container (as long as your family and
friends don't discover it!) 

What gf flour I used: G.F. Roberts makes one in Australia, manufactured
by Soy Products (www.soyproducts.com.au). Unfortunately I cut off the
ingredients list as I opened it, but I think it had rice, maize and soy
flours plus gluco-delta-lactone. On the package it says NO: wheat,
dairy, egg, potato, salt, MSG, gene-bean, yeast, fats, sugars,
additives, gluten. I don't know the ratios, but I wouldn't worry too
much. Just use your regular white gf flour, no gum is necessary as
panforte is very-very sticky and gluey from the sugar and fruit and the
flour is just a minor ingredient.

How and when it is originally eaten: I'm not from Tuscany so I don't
really know. Judging from the richness of the cake I think it works best
with tea/coffee or as a festive after-dinner nibble.

Conversions: Sorry I don't think I can't convert to cups or ounces, but
here are a few sites that tell you how to do it:
http://www.food.epicurious.
com/db/dictionary/refguides/convertmetric/confrommetric.html
http://www.pathfinder.com/FoodWine/pantry/frmetric.html
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~
From:		jody hoag <jodysflwr@HOTMAIL.COM>
Subject:	CELERY ROOT & DAIKON SALAD WITH MINT

Prep time 15min
MARINATING TIME:1 hour

1 medium celery root
1 small daikon radish
1/4 tsp sea salt
ground pepper
1/2 cup cleaned and chopped fresh mint leaves

DRESSING INGRIEDIENTS

1/4 tsp sea salt
1 clove minced garlic
1/5 cup extra-virgin olive oil
1/2 cup orange juice
1 tsp lemon juice
ground pepper to taste

1.Trim and peel celery root,sl;ice,and cut slices into 2-inch long
julienne strips.You should have about 2 cups. 

2.Scrub daikon radish with a natural bristle brush and also cut into
similiarsized julienne strips. You will have approximately 1-1/3 cup of
daikon. 

3.Combine celery root and daikon in a small bowl.Season with 1/4 tsp
salt and pepper.Add 1/2 cup of chopped mint leaves and toss. 

4.In a food processor,add 3/4 tsp of salt and minced garlic.Puree.Slowly
add the olive oil.Continue to grind ingriedients toghter. Combine the
rest of the dressing ingriedients.

5. Pour the dressing over the vegetables,toss,and marinate for an
hour. Adjust seasonings and serve.
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From:		jody hoag <jodysflwr@HOTMAIL.COM>
Subject:	Lentil Noodle Soup

1 c lentils
6 c water
1 strip wakame seaweed cut in 1/2" pieces
1 onion,diced
2 cloves garlic
1 carrot,sliced diagonal
1 parsnip,diced (optional)
1 c diced kale or watercress
2/3 c GF noodles
3 T rice/soybean miso or favorite broth and gf soy sauce

Layer lentils,wakame,onion,garlic,and root vegetables in a pot.Pour in
water,bring to a boil,and simmer for 30 min.Add greens and noodles and
simmer another 20 min. Dissolve miso into soup just before
serving(precook gf noodles then add)

THE FOOD COMBINING CHART

Finally it is important to know---especially if you have sensitive
digestion or food allergies--that how you combine foods in a meal can
make a big difference in their digestibility: Use this chart to help you
plan the most harmonious meals:

EASY TO DIGEST
Grain with vegetables
Pasta with vegetables
Beans with vegatables
Fish with vegetables
Cooked local fruit (alone)
melons (alone)

MOST GAS-FORMING
Fruit or sweets with beans
Fruit with vegetables
Fruit with grain,dairy or meat
Grain with dairy or meat
Melons with anything else
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From:		Jody <flowers4jody@EXCITE.COM>
Subject:	Garden Gate Soup

Apples team up with vegetables for this smooth,mouth-watering soup.

1-1-1/2 lbs. banana squash,peeled,seeded,cubed
1 cooking apple,peeled,cubed
1 large sweet potato,peeled,cubed
1 small onion,sliced
1 tsp curry powder
1 tsp braggs amino acids
3 cups apple juice
1/4 tsp salt

1/3 cup dairy sour cream or plain yogurt,stirred
Ground nutmeg

In slow cooker,combine squash,apple,potato,onion,curry
powder,braggs,apple juice & salt.Cover and cook on LOW 6-7 hours or
until vegetables are tender.Puree,half at a time in blender or food
processor fitted with metal blade.Stir in yogurt.sprinkle with
nutmeg.Makes about 6 servings.
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From:		Jerri Clapper <Jclappe@AOL.COM>
Subject:	PORTUGUESE STONE SOUP

This main-course soup is ideal for winter. It originated in Portugal’s
Ribatejo province, famed for its horses, bulls, and bullfighters. The
soup gets its name from the kidney beans, which are referred to as
"stones" by the Portuguese.

8 cps chicken stock or canned low-salt broth
         I use 4 cps homemade and 4 cps water.
1 lb. Kielbasa sausage or Spanish chorizo*, diced
2 15 ¼ oz. cans kidney beans, drained
         I use the fancy dark red
1 lb potatoes, non-russet, peeled, diced
1 14 ½ oz. can tomatoes, diced
1 medium head cabbage, savoy or regular,
   coarsely chopped
1 lb turnips, peeled and diced
2 leeks (white and light green only), chopped
2 large carrots, diced
1 medium onion, diced
3-4 garlic cloves, diced
1-2 bay leaves

Combine all ingredients in a large pot, at least 6 - 8 quart.  Bring to a 
boil.

Reduce heat and simmer until soup is thick, stirring every 20+ minutes, 
for 2 hours.  Season to taste with fresh ground black pepper, and salt.

Remove bay leaves before serving.

Serves 8, at least, as a main meal.
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From:		Nancy Garniez <nancygarniez@EROLS.COM>
Subject:	Avocado/Grapefruit Salad

Combine avocado slices with the meat of pink grapefruit and marinate in
balsamic vinegar to taste. Mine sat in the vinegar for a few hours
before serving and it was divine, but it doesn't have to have advance
preparation. 
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~
From:		Charnele Bourque <CHARNELEALYSSA@AOL.COM>
Subject:	FRIED CLAMS

I tried something new this weekend and could not believe the outcome.
That's right GF fried clams !!! It was easy. 

I went to the local fish store and bought the already shucked raw clams
or to be extra safe you can shuck them yourself from the shelled ones.
Went home and made the batter as they suggested only exchanging regular
flour with our GF flour from the Betty Hagman's substitute mix. Use 2
parts GF flour to 1 part corn meal to make the batter. Soak the shucked
clams in evaporated milk till wet then dip in the batter till covered.
Cook in a deep fried or a large pan with oil that covers the claims. Fry
till light brown, not to much or they will over cook. I could not tell
the difference from the store bought, can you?
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From:		Jody <flowers4jody@EXCITE.COM>
Subject:	Old fashioned Beef Stew (crockpot)

2 T cooking oil
2 lbs beef cubed
2 med onions,sliced
2 med celery stalks with tops, sliced
2 tsp salt
1 tsp pepper
1 medium bay leaf
1 tsp dried marjoram
1 tsp garlic powder
1 tsp sweet basil
2 large carrots,sliced
2 lbs tomatoes (canned or fresh)
1 10 oz of froxzen corn (omit if allergic)
1 10oz package frozen cut green beans
3 medium potatoes,washed and cubed
1 10-1/2 puce of Braggs amino acids
2 cups of red wine (opt)

Heat oil in skillet just to smoking.Add meat all at once and brown
rapidly,stirring constantly until all of the cubes are browned.Reduce
heat and add onions,celery and spices.cook until onion is tender
medium-low heat until meat is tender.Throw into crockpot all the
vegetables and remaining ingriedients.Cook on low and by 5pm or so
dinner is served.I would do this in the morning...Enjoy!

"puce"=cup...i think
---------------------------------------------------------------------
From:		Jody <flowers4jody@EXCITE.COM>
Subject:	Herb-Stuffed Turkey Breast

Extra sprigs of fresh thyme and parsley make attractive garnishes for
cooked turkey slices.

1(2-1/4 to 2-1/2-lbs.)half turkey breast,boned,with skin
1 tbsp Dijon-style mustard
6 thin slices candian bacon
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 tbsp cornstarch or subsitute

Place turkey breast skin-side down.Spread cut surfaces with mustard;top
with candian bacon,thyme & parsley.Fold long sides of breast over
stuffing so they overlap slightly.Skewer or tie to hold sides
together.Sprinkle with salt and pepper.Place skin-side up on rack in
slow-cooker.Cover and cook on LOW about 6 hours.Remove turkey and rack
from pot.Cover and cook HIGH 20-30 min or until thickend,stirring
occasionally.remove skewer or tie from turkey.Slice crosswise into 3/8
or 1/2 inch slices.Makes 6-8 servings
---------------------------------------------------------------------
From:		Jody <flowers4jody@EXCITE.COM>
Subject:	Sicilian Hens on GF Fettuccine

For a change of pace,impress your guests with this dish with an Italian
accent.

1/4 cup toasted sliced almonds
3 tbsp drained capers (gf)
3 tbsp chopped fresh parsley
1 garlic clove,chopped
1/2 tsp paprika
2 tsp olive or vegetable oil
1/2 tsp salt
1/8 tsp pepper
2 Cornish hens,thawed,halved

Cooked GF fettuccine(noodles)
Chopped ripe olives

In food processor fitted with metal blade,combine
almonds,capers,parsley,garlic,paprika,oil,salt & pepper.Process until
finely chopped but not pureed.Pat mixture on all sides of Cornish
hens.Place on rack in slow cooker(crock pot).If all hens do not fit on
rack,place 2 halves on rack;lightly cover with heavy-duty foil.Arrange
remaining halves on top of foil.Cover and cook on LOW 7-8 hours.Serve on
fettucine;sprinkle with chopped olives.Makes 4 servings.
---------------------------------------------------------------------
From:		Nancy Garniez <nancygarniez@EROLS.COM>
Subject:	Marinated turkey

We marinated it in a solution of 3/4 cup kosher salt and 1/2 cup sugar
to about 2 gallons of water: Boil the water, dissolve the salt and sugar
in it, let it cool then add chopped onion, chopped carrot and chopped
celery and about a tsp each of black peppercorns, coriander seed, fennel
seed, and 1/2 tsp. red pepper flakes, a couple sprigs of thyme and
whatever else might strike your or my fancy. After soaking in this for 3
days the meat was incredibly juicy, tasty, and tender. Roast at 400 for
about 20 minutes, then at 350 for 12 minutes to the pound. Thanks to the
New York Times. 
---------------------------------------------------------------------
From:		Nancy Garniez <nancygarniez@EROLS.COM>
Subject:	Turkey loaf

Other turkey suggestions were requested for year-round enjoyment: I make
a wonderful turkey loaf with ground turkey, minced onion, chopped
celery, sesame meal (i.e., ground sesame seeds, either white or black)
(1/2 cup to about a pound and a half of turkey), an egg, salt and pepper
to taste. I bake it in a loaf pan, then freeze slices to take along for
lunches at work. 
---------------------------------------------------------------------

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| Return to the Celiac WWW page. | 

Side Dishes~Side Dishes~Side Dishes~Side Dishes~SideDishes~Side Dishes~Side Dishes~
From:		Jody <flowers4jody@EXCITE.COM>
Subject:	Brown & Wild Rice Stuffing

2 1/2 c water
1 c brown rice
3 1/2c chicken or vetable broth
1 c wild rice
1/2 stick butter
1 c finely chopped carrots
1 2 finelychopped celery
1 c finely chopped onion
1/2 lb.small mushrooms,sliced
1 tsp salt(opt)
1/2 tsp pepper
1/2 tsp leaf sage
1/2 tsp thyme
1/2 tsp leaf marjoram
1 jar (3 oz)pine nuts

In large saucepan stir brown rice in boiling water;cover and lower
heat.Simmer 45 minutes or until liquid is absorbed.In another large
saucepan boil chicken broth;stir in wild rice,lower heat and simmer 45 -
55 minutes.Melt butter in large,deep skillet and saute
carrots,celery,onions & mushrooms until soft and lightly golden.Add
salt,pepper,sage,thyme,marjoram & nuts.Place in large bowl.Add cooked
brown & wild rice;toss lightly until evenly moist.Cool.Makes 9 1/2 cups
or enough to stuff a 12 - 14 pound turkey.Prepare stuffing a day before
and chill in refrigerator.
---------------------------------------------------------------------
From:
Subject:	Squash and onion relish

Get the Delicata squash (like acorn only yellow and dark skin) Cut in
half, remove seeds, place shell side down in a pan of water, bake at
anywhere from 375-400 until soft (should take about forty minutes -
squash reheat just fine if you want to to them ahead). Fill cavities of
squash with onion relish. The essential ingredients are chopped red
onion, fresh parsley, and some kind of acid (lemon juice, lime juice,
balsamic vinegar) . Then add whatever else looks good/needs using a bit
of bell or hot pepper, cooked greens, tomato. Extra black pepper and
parsley are good, too. The relish needs to marinate at least overnight.
---------------------------------------------------------------------
From:		Charnele Bourque <CHARNELEALYSSA@AOL.COM>
Subject:	STUFFING

Due to the upcoming holiday seasons, I thought it would be nice to share
with the group my labor of making gf stuffing the way I remember my
mother use to make, only gf. For those bread baking familles your half
way there already. When mixing the ingredients for gf bread instead of
adding warm water, I add the same amount of concentrated chicken stock.
Now you can use the gf canned kind or cubes (I find then salty ), I
prefer to make it from scratch using real chicken. In addition, I'll add
3-4 tablespoons of poultry seasoning and parsley for color. Lit rise and
Bake your usual way (machine or oven). I've found the bread doesn't rise
as much using chicken stock, but that shouldn't matter. Once cooked cut
bread into 1/2" cubes and dry in the oven at low heat or air dry if
preferred. Now you have gf seasoned croutons ready for stuffing or
salads. You can store in a ziplock bag in the refrigerator or start
right on the stuffing. Mix in a bowl your croutons (enough to fill the
cavity) diced raw onions, raw celery and melted butter (your choice on
the amounts depending on taste and bird size) Then add small amounts of
your hot chicken stock until the croutons absorb up the stock until soft
but not soupy. Fill the bird loosely and cook per the directions.
---------------------------------------------------------------------
From:		Laura Oconnell <LNOCONNELL@AOL.COM>
Subject:	Summary of gravy recipes and creamy soups

1) GRAVY:

Herb gravy (by Amber Lee)

2C water
2T butter or margarine (opt)
1T chicken boullon (or 3 cubes)
1/2 t onion powder
1/2 t salt
dash of sage
dash of thyme
dash of pepper
1) Heat ingredients in a saucepan
2) Whisk together 2T cornstarch + 1/4 C cold water in a small bowl
Add to cornstarch/water to saucepan
3) Boil 1 minute to thicken.  Makes 2 cups.

2)

Use Pacif Food organic Mushroom Broth. Saute assorted mushroom (a wild
blend is nice) shallots in a little oil until reduced and "dried" out.
You can also add seasonings like tarrong, thyme or sage. Add the broth,
heat and thicken with arrowroot or kudzu starch. Delicious over browned
tempeh.

3)

1. Make a stock.  Brown a batch of carrots, onions rutabegas parnisnips and
leftovers in the oven.  In a stock pot add the browned veggies water tomato
paste a half dozen peppercorns and some herbs.
Simmer the hell out of it to make a surprisingly rich stock.  Once simmered,
you may want to reduce it for more richness.
2. Cook whatever and deglaze the pan with the reduced stock.
3. You can now thicken with butter use a cream reduction, corn starch
tapioca or whatever takes your fancy.
---------------------------------------------------------------------
From:		Miss Robens <missroben@EMAIL.MSN.COM>
Subject:	Thanksgiving Stuffing

5-6 cups Andi Wunderbread (or any GF bread) torn in 2" pieces.
2 TBS oil
3 cups chopped celery (or 1 TBS celery seed)
2 cups chopped onions
1 tsp. salt
1 tsp. cilantro
1 tsp. thyme
1 tsp. sage
black pepper
3 TBS Nutrimax Vegetarian Chicken Soup dissolved in 1 ½ cups  water
Prepare Andi Wunderbread as directed on package & let cool.  Tear into
pieces to make 5-6 cups.  Sauté chopped celery & onions in 2 TBS oil in
large frying pan over medium heat until soft.  Add spices & pepper as
desired to taste.  Pour in chicken stock & simmer over low heat for 15-20
min.  Stir in bread until fully saturated in sauce & seasonings.  Place in
400°F  oven for 40-50 min, covering as needed with aluminum foil, until
done.  If placed inside turkey, remove stuffing from bird to store in
fridge.
---------------------------------------------------------------------
From:		Lee Sawyer <LSAWYER@COMMSOFT.NET>
Subject:	Stuffing (contains corn)

1/4 cup butter or margarine
1 medium onion, peeled, ends removed, chopped 
1 clove garlic, finely chopped 
2 celery ribs, washed, ends removed, chopped 
(OPTIONAL:  1/2 cup sliced water chestnuts, 1/2 cup diced carrots)
1/4 cup chopped fresh parsley 
1/2 t sage (or to taste)
1/2 t paprika
1 1/2 teaspoons salt 
1/2 teaspoon freshly ground pepper 
5 cups cooked grits (cooked according to package instructions - I usually
use slightly less water for thicker grits)

In a large skillet, melt the butter over medium heat. Add the onions,
celery. Sauté, until the onions are golden. Add everything else but the
grits - sauté for a minute or two until thoroughly combined. 

Over medium high heat, add grits and cook (with a stir fry motion) until
everything is combined and the texture is fluffy (like non gf stuffing).
At this point it can be eaten, or put baked in a greased casserole dish
until browned on top.
---------------------------------------------------------------------
From:		Chris <silker@MR.NET>
Subject:	many stuffing recipes

Hi all - I was searching for a good cornbread stuffing recipe, and came
across the link below to an index of stuffing recipes. While there are a
lot of gluten-filled recipes, there are also many many gluten-free
stuffing recipes at this site. Have fun!

http://soar.berkeley.edu/recipes/stuffing/indexall.html
---------------------------------------------------------------------
From:		Ann Sokolowski <speecher@EROLS.COM>
Subject:	SWEET POTATO-CRANBERRY QUCHE

My daughter suggested I send in his recipe.  I devloped it almost 20
years ago for my mother and it has been a family favorite ever
since...easy, too.

Preheat oven to 350, Grease a 9x13 pan

2 large weet potatoes, peeled, cooked and cut into large dice
1/2 lb gf cream cheese
1 cup honey
1 cup milk
4 eggs, lightly beten
1 teas cinnamon
1/2 teas each nutmeg, ground ginger, cloves
1 pkd fresh [or frozen] cranberries
1 cup chopped walnuts

Beat cream cheese and eggs together until well blended.  Add honey and
combine.  Add diced sweet potatoes and beat until smooth [you may also
use a hand blender].  Add spices and blend well.  Stir in cramberries
and nuts.  Pour into prepared pan and bake for approximately 45 min or
until tests done.

Note: you may also use cooked carrots, pumpkin or any combo of these in
place of or with sweet potatoes.

Recipe is good hot, room temp or cold.
---------------------------------------------------------------------
From:		Nancy Garniez <nancygarniez@EROLS.COM>
Subject:	Parsnips

boil them until soft, then mash them along with potatoes
(boiled separately) with milk, butter, salt and pepper. 
---------------------------------------------------------------------
From:		Nancy Garniez <nancygarniez@EROLS.COM>
Subject:	Stuffing

Sweet onion (Vidalia onion) minced and softened in a skillet with but up
bits of turkey bacon and olive oil. Add several Macintosh apples, some
store-bought gf corn muffins (which we find too dry and too sweet for
regular muffin -eating, but perfect for stuffing), chestnuts, the
chopped turkey liver, and allspice, rosemary and thyme for seasoning. 
---------------------------------------------------------------------
From:         Ginny Mingolla <mingolla@RCI.RUTGERS.EDU>
Subject:      Stuffings that turned out well-long

Cornbread Stuffing Casserole

1 bag Gluten-Free Pantry Yankee Cornbread Mix
2 medium onions, diced
1-1/2 cups cooked white or brown rice
1/2 green bell pepper, diced
1 head garlic
4 links of gluten-free sausage, pierced with a fork and simmered in hot
water for 10 minutes
4 tablespoons olive oil
1 14-oz. can gluten-free chicken broth
2 to 3 carrots, diced
salt and pepper to taste
3 stalks celery, diced

Preheat oven to 325 degrees F Bake cornbread according to instruction on
package. Once cooked, crumble cornbread and combine with rice in a large
bowl. Trim 1/4 inch from the top of garlic bulb (just enough to expose
tops of cloves). Remove loose, dry skin and put cut-side down on baking
dish. Drizzle with 1 tablespoon olive oil. Bake for about 50 minutes.
Cool. Heat 3 tablespoons olive oil and sauté carrots and celery 2
minutes. Add onions and sauté until vegetables are soft. Add green
pepper and sauté another 1 minute. Add to rice mixture. Rinse sausage in
cold water. Remove skin and crumble sausage. Sauté in pan until light
brown. Add to rice-vegetable mixture. Cool garlic and squeeze garlic
flesh into mixture. Heat chicken broth and pour over rice mixture. Stir
well until moistened. Check seasoning and add salt and pepper to taste.
Pack loosely into 9 X 13 inch baking pan. Can be refrigerated overnight
at this point. Bake at 400 degrees F for 30 to 40 minutes. (If top is
getting too brown, cover lightly with foil.)
--------------------------------------

I have been very successful using cornbread as a basis.  There are many
recipes...just don't make it sweet.  I bake it in an cast iron skillet
so it is very crusty.  cut it up and let it dry out and then proceed as
usual.  Sage goes particularly well with the cornbread.  My family
doesn't miss the bread stuffing.
--------------------------------

I use SOME gf bread cubes dried well in the oven, one recipe of
cornbread ( the best is from Dietary Specialties). I also use some Bob
Evans Sausage, celery, onion, GF chicken broth. How much depends on the
size of your turkey. This has been a very successful recipe and I serve
it to all my guests every year. Sometimes I also add some dried
cranberries. The trick is the cornbread, which adds a graininess to to
it instead of mushiness. Even before I knew I had CD I made my dressing
this way, with regular bread of course. It is very flavorful.

Hi Ginny, A few days before Thanksgiving someone on the list shared a
recipe for stuffing. I made it for my husband and it was great. In fact,
the other family members who do not have CD thought it tasted great. And
to top it off, it's easy. The recipe said to make a loaf of bread (I
used Betty Hageman's bread recipe)Replace the water in the recipe with
GF chicken broth. (I used GF canned broth). Add 3-4 tsp. poultry
seasoning to the dry ingredients. I baked the bread as I always do in my
bread maker. I left the bread in the refrig till I was ready to slice it
into 1" cubes then dried it in the oven on low heat. I then followed a
basic stuffing recipe adding chopped onion and celery which I had sauted
a little in a pan and then added it to the bread cubes. I added chicken
broth till the stuffing was the consistency I wanted. I put it in a
casserole and baked it for about 30 minutes. We all enjoyed it and I
plan to make it again. Hope you like it. If you have any questions, just
e-mail me directly.
-------------------------

I made a corn bread stuffing this year that turned out pretty darn good.
It came from the fall 1998 edition of "Sully's Living Without." I made
the corn bread myself, but substituted Sylvan Border Farms All Purpose
Flour in place of all the flours used. Out of 20 people and me being the
only celiac, nobody knew the difference. If you're interested, I'd be
glad to send you the recipe.
------------------------------------

I have done this one two years now and some people didn't even hand it to
the celiac it looked so real.  Give it a try!  Janet in Modesto CA

http://www.thevision.net/maxwell/html/recipes.html

Stuffing / Dressing

 1 loaf bread (sliced, cubed)  Reserve 2 slices, cube but
 do not dry. Place cubed bread, except for reserved
 slices, on a large cookie sheet in 225° oven for about
 1/2 hr.  You want it firm but not so dry as to make
 crumbs.
 3 ribs chopped celery stalks and tops
 1/2 c. minced onion
 1/2 c. butter or margarine
 1 can chopped olives, drained
 1 can Chicken Broth
 1 1/2 tsp. salt or to taste
 1/2 tsp. pepper
 1 1/2 tsp. Schilling poultry seasoning
 1 to 2 Tbsp. parsley flakes

Place dried bread in large bowl. In large skillet saute onion, celery in
butter, add seasonings, parsley and olives. Pour mixture over the bread
and toss to mix. Add broth to moisten, this should take most of the can.
You want it nicely moist but not gloppy. Add reserved bread cubes and
toss till blended. Adjust seasonings by taste. If too dry add more water
or broth. Turn into large baking bowl and cover. Bake in 325° oven for
30-40 min.
------------------------------------

Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *I
grew up on cornbread stuffing, so leaving out the bread made only a
minor flavor change. I saute 2 diced onions, and 4 stalks of celery in
1/2 c butter (about 10 to 15 min), make a double batch of gf cornbread
and cube that up, dice an apple, and add some warm chicken stock
(Swanson's is gf, I think), then add lots of sage (1 to 2 teaspoons),
some thyme, and salt to taste. In the past, I have also added some cubed
rice/pecan raisen bread to this. I like both kinds. The whole family
gobbles it up.
------------------------------------

I used White Rice Bread I bought at Fresh fields
- didn't dry it out, just cut it up in cubes and mixed it with
celery, onions, giblets and the juice from the giblets.

Was almost perfect. - even better the next day.
--------------------------------------

I made stuffing from combining a recipe in Bette Hagmans new bread
cookbook and adding elements I liked from the way I used to make
dressing. . I added mushrooms and turkey broth, for instance. It was
excellent - very similar to wheat eater dressings.

I have also had very good luck with cornbread dressings in the past.
Dietary Specialties mix is good for the cornbread but now I make may own
from Hagman and Fenster recipes.

You may have better luck with one of your old recipes using bread made from
one of the sorghum recipes from that cookbook.
-------------------------------------

I have had good results using Ener-g's white rice bread for regular
white bread in regular stuffing recipes. Just dry it out first and it
works almost exactly like regular white bread. If you are using a
combination bread and cornbread stuffing, use the Ener-g white bread for
the bread and make your own cornbread (just take a regular cornbread
recipe and substitute GF flour mix for the white flour. You can add 1/2
tsp of xanthan gum too if you want). Cornbread converts really easily to
GF.
------------------------------

Are you interested in southern cornbread dressing?  I think mine is
excellent, but it is probably not the traditional stuffing you use.

I make two large batches of good rich cornbread, not sweet. Cube about
one/half loaf of my bread (sour dough rice flour and bean flour). Chop 3
or 4 onions and several stalks of celery.

Crumble the cornbread and mix lightly with cubes of bread, onion and
celery. Season with lots of sage, ground pepper, salt, and poultry
seasoning if desired. Add 8 or 9 eggs and warm broth - probably about a
quart. Mix lightly. My mother makes her own broth from a "big old fat
hen" but I rely on canned broth or broth from a cooked chicken. Mother
will add a stick of butter if she thinks the hen wasn't fat enough. I
don't add the butter.

We don't stuff our turkeys.  We usually smoke the turkey but this year fried
a wild turkey shot by my 13 year-old nephew.  It was delicious.  Cajun
turkey fryers are a big thing around here right now.
-------------------------------------

boy can i relate to your stuffing dilemma!!!....my mpm trie one this yr
w/corn chips (tostitoes) celery, onions, chicken broth and seasonings
and it was GREAT!!! i'd love to hear of other ones that you get too!
------------------------------------ 

This was the first holiday that I ate with my family (more than a baked
potato or mashed potatoes). My mom said we could make a GF dinner and we
did! It was great! BUT--my mom doesn't have a "recipe" for her dressing,
but this is what she says she does :-)


1 loaf of GF bread (I use the Gluten Free Pantry Sandwich Bread mix)
2 cups broth (maybe a little more depending on if it looks dry or not)
2 medium apples
3 stalks of celery
1 medium onion
She also cut up the giblets really fine before putting them in.

I loved my mom's dressing before and really missed it.  This was 99.9% close
to her non-GF dressing.  The only thing I could tell different between the
two was that the non-GF dressing was a little more "gooey" from the bread
and the GF was more "solid".  I hope this helps and if you do try this I
hope you like it!
-----------------------------------

I did the same thing you did several years running with several
different bread recipes and was always frustrated until I found out the
secret is to not dry out the bread cubes first. Bake the bread the night
before; let it cool down overnight, and then cube it in the morning when
you're ready to stuff the bird. It may be slightly more moist than
you're used to but it doesn't come out gooey (at least not with my own
bread recipe, which you can find at:

  http://www.nowheat.com/grfx/nowheat/recipe/recipes.htm

To make the stuffing I use one recipe of the bread, one stick of
butter/margarine, two medium onions, chopped, all the useable bits of one
bunch of celery, chopped, and about 2 Tablespoons of rubbed (or ground)
sage. Melt the butter, add the chopped veggies and cook until they turn a
little translucent. Add the sage and stir; remove from heat. Add to the
cooled bread and toss. When cool enough to handle, stuff the bird.
-------------------------------------

I made my own bread, cut it in small cubes, seasoned them with salt,
pepper and garlic powder.  Sprayed oil on a cookie sheet and put crumbs
on and baked until nice and brown  turning occasionally.

In the meantime I sauteeed celery, onions and fresh garlic, we are garlic
lovers, in about 1/4 cube of butter.  When crumbs are nice and brown
put into bowl and add sage and poultry seasings mix well.

Than add celery,onions and fresh garlic toss.  than add some chicken
broth, about 3/4 can.  Don't make it too wet. Store in tubberware over
night, and its ready for your turkey or use right away.

Bake crumbs 350 until nice and brown. Watch closely.
---------------------------------------------------------------------
From:		<Clctwin@aol.com>
Subject:        Egg Noodles for Beef/Chicken and Noodles

1 dozen eggs
1/8 cup water
2 tsp salt 
2 tsp. xanthum gum

I (hand mix) and add approximately 2 cups of GF Flour to make a nice
batter. May have to adjust the amount of flour you use. I then pour and
extra 1/2 cup of flour onto cutting surface and drop a glob of the
batter and pat into ball of dough that can then be rolled out into 1/8
to 1/4 inch thickness. You will have to hand cut the noodles (wider
works better) or I cut into 2 inch squares. Can let dry out or cook
immediately by cooking them in low boil chicken or beef broth (can add
additional water or potato water from making mashed pototoes). They need
to cook for approximately 20-30 minutes. I sort of make them like I used
to using regular flour, but it is a little trickier.
---------------------------------------------------------------------
From:		Lance Cummings <LanceElyot@AOL.COM>
Subject:	Sauerkraut

It seems I can conitinue my Sauerkraut -- finally something I don't have
to give up. I am told that pure homemade sauerkraut is salt and cabbage.
I'm sure that this stuff is pure homemade, but I will ask just to make
sure. (She brings it in a bucket everyday!). Store bought may have
vinegar, but as long as it is not from grains it is okay (though some
say all vinegar is okay). The cloudy stuff in the pickles is normal and
does not usually contain gluten (unless something wierd is added).

Here is a site for a sauerkraut recipe:

http://www.culinarycafe.com/Canning/RecipeCard/4x6_Sauerkraut.html

Thanks for everyone's responses. this list is great. I'm on a UK list
too, and most of my queries go unanswered. Here though I get bunches of
responses.
---------------------------------------------------------------------

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| Return to the Celiac WWW page. | 

Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~
From:		Cecilia McNeil <clmcneil@MAIL.ESC4.COM>
Subject:	Quick Cake Frostings

Mix sifted powdered sugar, 1/2 Tbsp melted butter and lemon juice to make it easy to spread. She adds very tasty.
Thanks to Ann for this one:
1 - 8 0z. box of GF cream cheese, softened
1 - 1 lb. box of confectioners sugar
2 - teaspoons GF lemon flavoring
1- Tablespoon grated fresh lemon peel
Beat cream cheese, add remaining ingredients and spread. 

Thanks to Jan for this one She adds it is excellent.
---------------------------------------------------------------------
From:		Kristy Whiteley <threelms@YAHOO.COM>
Subject:	Chocolate Yoghurt Cake

Ingredients:
3/4cup cocoa powder
125g butter (or margarine)
1 cup boiling water
1 whole egg and 2 egg whites
2 cups castor sugar
1 cup white rice flour
1/2 cup potato flour (arrowroot can be substituted)
1/2 cup maize flour
1tsp xanthan gum
2tsp g/f baking powder
1 tsp bicarb soda
pinch salt
1/2 cup vanilla or plain yoghurt
2tsp vanilla essence

Preheat oven to 180 degrees C.

Prepare cake tin- oil, grease-proof paper/rice flour.

Method:
Combine cocoa, butter, boiling water in small bowl,
stir.

In large bowl beat eggs, add sugar and cocoa mixture.

Combine dry ingredients well.

Add into large bowl, stir in yoghurt and vanilla.

Bake for 50 mins.

WARNING: DO NOT open the oven door during this time!!!

Alternatively put all the ingredients in the mix master's largest bowl
in order turning it on after the first step and turning it off after
everything is well mixed, it works and cuts down the washing up=)

Presentation:

Ice with melted milk or dark chocolate. White chocolate piping is nice
but can be tricky- wait until the darker chocolate is set. Double the
mixture and slice through the middle with a bread knife. Fill with jam
and cream. Place matching berries (the same as the jam) into the
chocolate before it sets and sprinkle them around the cake on it's tray.
---------------------------------------------------------------------
From:		Phyllis Chinn <Snowfeet1@AOL.COM>
Subject:	Apple Crisp

7 large granny smith apples
1 cup gf flour
1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/3 cup chopped pecans
1/2 tsp nutmeg (I use whole nutmeg and grind it)
1 stick butter, melted

Mix together dry ingredients and add melted buter; mix well.

Peel and slice apples and put in a 9 x 9 buttered pan. Spread flour
mixture evenly over apples and bake at 350 for 45 minutes. Increase heat
to 375 and bake until bubbly. 

P.S. I make large batches of the flour mixture and freeze it. I also use
it as a topping on muffins.
---------------------------------------------------------------------
From:		Andrea R Howe <andrea.r.howe@GTE.NET>
Subject:	Pampered Chef Aple Crisp's-converted

When I was a Pampered Chef consultant I converted some recipes so my son
could enjoy them also. These are 2 Apple crisp recipes that are just to
die for.

Apple Crisp

7 Granny Smith Apples
1/2 box/bag yellow or white cake mix (I use Miss Robens)
grated or chopped nuts
1 stick butter/margarine
1/2 cup cinnamon/sugar mixture

Peel, core, slice apples. place apples in 9x13 baker. Sprinkle sugar and
cinnamon mixture and dry cake mix over apples. drizzle melted butter or
margarine over the top. Add grated or chopped nuts on top. Bake at 350
for 30 minutes.

The recipe for Cranberry Apple crisp uses sliced almonds not almond
flakes. Sliced almonds when broken into smaller pieces, gives it a
similar texture to oatmeal. English is technically my second language,
hope it wasn't to confusing. It really is an incredible dish! I use
pecan as the other nut
*************************

Cranberry Apple Crisp

 Filling:
6-7 medium Granny Smith Apples, peeled, cored,and sliced
1 can (16oz) whole berry cranberry sauce (ocean spray)
3/4 cup sugar
2 Tablespoons GF flour mix

 Topping:
1/4 cup nuts, chopped
1 cup almond flakes (crush by hand)
1/3 cup packed brown sugar
1/3 cup GF flour mix
1 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Vanilla ice cream or whipped topping (optional)

Preheat oven to 375. For filling place apples in 9x13 baker. combine
cranberry sauce, sugar and GF flour: mix well. Pour cranberry mixture
over apples, toss to coat evenly. For topping, combine nuts, almonds,
brown sugar, GF flour and cinnamon. Add melted butter to ingredients,
mix well. Sprinkle topping over fruit mixture. Bake 35-40 minutes or
until fruit is tender. serve warm with ice cream or whipped topping if
desired. 
---------------------------------------------------------------------
From:		Paula M George <pmgeorge@JUNO.COM>
Subject:	APPLE CRISP

 thinly sliced, peeled/cored apples, enough to fill a 9 x 13-inch pan (8
-12 apples)
1 cup white sweet rice flour
1 teaspoon GF baking powder
3/4 cup sugar
1 egg
1/3 cup butter or GF margarine
1 & 1/2 teaspoon cinnamon
1 cup pecan pieces (optional)

Place apples in the 9 x 13-inch pan.  Mix together the white sweet rice
flour, baking powder, sugar, & cinnamon and egg; cut in butter/margarine
using a pastry cutter, making a crumbly mixture.  Sprinkle over apples.
Bake at 350 degrees for 45 minutes, add pecan pieces and return to oven
for about 7 minutes more, or until the pecans are toasted.  Serve with
whipped cream or ice cream.  Store leftovers in the refrigerator,
uncovered.  (This crisp will stay crisp and good if it not covered, if
covered it will get soggy.)  Microwave leftovers before serving and they
will be great...

I prefer to use Northern Spy or Red Spy apples, but any tart, firm baking
apple will work. Granny Smith apples will work, however they are a very
dry apple so you may need to add a tablespoon of water to them.
---------------------------------------------------------------------
From:		Cecilia McNeil <clmcneil@MAIL.ESC4.COM>
Subject:	Peanut Butter Cookies

1 Cup crunchy peanut butter
1 Cup sugar
1 Egg

Preheat oven to 350*. Mix ingredients and drop by spoonfuls on ungreased
pan. Bake for 15 minutes.

No this is no mistake there is NO flour of any kind in this recipe.
Thanks Karen for this wonderful recipe.
---------------------------------------------------------------------
From:		Carolyn Mann <CAMPERMA@AOL.COM>
Subject:	Apple goodie

4 cups sliced apples with skins
2 heaping tsp. cinnamon [cinnamon is acid producing & can irritate the
stomach, use lesser amount or similar spice] 
Juice of 1 slice of lemon
1/4 cup honey or maple syrup [I have read that honey should never be heated]
1/4 cup butter
1/2 cup whole wheat flour  [try other gluten free flours?]
1/2 cup sesame seeds  [grind in coffee mill]
1/2 cup oatmeal  [could use an additional 1/2 cup sesame seeds]
1/4 cup cider or water [I used concentrated frozen apple juice]

1. cut apples into a small greased banking pan.
2. sprinkle apples with cinnamon and lemon.
3. cream maple syrup and butter in a bowl.
4. Mix in the grains and seeds to make a crumbly topping-sprinkle over
apples.
5. If you like a juicy dish, sprinkle apple cider or apple juice
concentrate on top before baking.
6. bake at 375 degrees F. for 35 minutes.

I posted the original recipe with suggestions for substitutions. I think
this recipe has potential because it uses more acceptable sugars. it is
really tasty.
---------------------------------------------------------------------
From:		Joe <skribh@OLYPEN.COM>
Subject:	JOE'S APPLE PIE/CRISP

Joe's Gluten-free Flour Mix

1 cup finely ground raw almonds
1 cup white rice flour
1 cup tapioca flour
1 cup potato starch
1/3 cup buttermilk powder
1 tablespoon xanthan gum
1/2 teaspoon salt

NOTE:  You will have approximately 1/2 cup of this mix left over when you
finish this recipe.

Crust:

1/2 pound butter
1 cup sugar
2 egg yolks
2 tablespoons sour cream
3 1/4 cups Joe' Gluten-free Flour Mix
1/2 teaspoon salt

Filing:

6 peeled and thinly sliced apples (Granny Smith are good for this recipe)
1/3 cup sugar
1 teaspoon cinnamon

NOTE: If you use Granny Smith apples they will be slightly crisp. If you
want softer apples you could pre-cook them for a few minutes or use
softer apples.

Topping:

3/4 cup sugar
1/2 cup Joe's Gluten-free flour mixture
1 cup coarsely broken raw pecans
2 teaspoons cinnamon
1/4 cup softened butter  (DO NOT melt butter!)

METHOD:

Preheat oven to 350 degrees Fahrenheit.

Grease bottom and side of a 9" X 13" baking dish.

Cream butter and sugar together until fluffy. Add egg yolks and sour
cream and continue to beat at high speed. Scrape down bowl and add flour
mixture and salt. Mix on very low speed ONLY until dough forms. Don't
over-mix. 

Remove dough from bowl and press it into the prepared baking dish. Set
aside to be filled later. NOTE: This pie dough puffs when it is baked.
If you want a thin crust you won't need all the dough mixture. That's O.
K. because it stores well in the refrigerator and you can use the excess
later for another baking project. I like the crust thick. This crust is
delicious when sprinkled with brown sugar and cinnamon mixture and baked
separately. Have the crust your own way.

For the topping: Combine all topping ingredients and crumble softened
butter until mixture gently compacts. Sprinkle topping over apples in
baking dish. 

Bake for 30 to 40 minutes or until crust is lightly browned and apples
are bubbly. NOTE: This crust is very easy to burn so watch it. If the
crust is browned before the apples are baked you can cover the crust
with strips of aluminum foil to prevent further browning. 

Serve warm with your favorite ice cream. I like this pie served with
Haagen-Dazs Limited Edition Cinnamon ice cream. YUM!
---------------------------------------------------------------------
From: 		jody <cleome_50@YAHOO.COM>
Subject:      	Flourless Chocolate torte

I found this recipe in Carol Fensters first book.she
gave permission to give it to all of you,thanks carol!

2/3 cup brown sugar,packed
3 ounces bittersweet chocolate
1/2 cup unsweetened cocoa (not Dutch)
1/2 cup boiling water
2 large eggs at room tempoerature
3/4 cup whole almonds
1 tsp xanthum gum
4 large egg whites at room temperature
1/4 tsp cream of tartar
1 tbsp brown sugar
1 tsp gf vanilla extract
1/2 tsp of gf almond extract
cooking spray

Preheat oven to 375o.Line bottom of 8-inch spring-form pan wiith
parchement paper.Spray parchment paper and sides of pan with spray.

Combine brown sugar,bittersweet chocolate,cocoa and boiling water in
small bowl.stir until chocolate is melted.Whish in egg yolks.

Finely grind almonds in food processor.Add xanthum gum.Using electric
mixer,beat eggs whites and cream of tartar until soft peaks form.Add
tbsp of brown sugar,vanilla extract,and almond extract and beat until
stiff,but not dry.Carefully whisk ground almond mixture into chocolate
mixture.Fold in egg whites, in two additions.

Transfer batter to prepared pan.Place pan in larger pan of boiling water
so that water comes up one inch on outer sides of springform pan.Bake
for 35 min or until toothpick inserted into center comes out clean.Cool
torte in pan on rack.Cut around edge of torte to loosen from pan
edges.Release pan sides.Slice into 10 pieces Serves 8
---------------------------------------------------------------------
From:		J. Wallace <AWall98825@AOL.COM>
Subject:	Chocolate Brownies

1/3 C. margarine                               2 eggs, well beaten
2 sq. unsweetened chocolate (or 6 Tbl          1 C. sugar
Hershey's cocoa + 1 Tbl margarine)             1/2 tsp. baking powder
1 1/2 C. Gerber baby rice cereal               1/2 C. chopped nuts (opt)
1/4 tsp. salt
1 tsp. vanilla

Melt chocolate and margarine in double boiler (or microwave). Blend eggs
and sugar. Stir in cereal and remaining ingredients. Add chocolate
mixture and blend. Spread in greased 8" square pan. Bake at 350* for 25
minutes. Sprinkle with powdered sugar if you like. Delicious !!!	
---------------------------------------------------------------------
From:		chintala <chintala@SYMPAC.COM.AU>
Subject:	Peanut butter balls

you can get your kid to help make them. Use about 1 cup of creamy peanut
butter, add 1/4 cup powdered milk and mix well, then add enough maple
syrup to give the stuff a workable consistency. Form these into balls
and, if you like, roll them in crushed gluten-free cereal. They pack,
travel, and keep well.

---------------------------------------------------------------------
From:		chintala <chintala@SYMPAC.COM.AU>
Subject:	Peanut butter Cookies

1 cup peanut butter (GF of course)
1 cup sugar
2 eggs

Mix together, drop in spoonfuls onto a cookie sheet and bake at 350
degrees for about 10-15 minutes. They're great! and easy!
---------------------------------------------------------------------
From:		Miss Robens <missroben@EMAIL.MSN.COM>
Subject:	Cranberry-Orange Pound Cake

1 package Miss Roben’s Pound Cake Mix
2 TBS finely grated orange rind
½ cup chopped, toasted pecans (optional)
5 TBS fresh orange juice
½ cup dried cranberries
2 TBS orange marmalade
½ cup confectioner’s sugar (or finely ground granulated sugar)
1 cup + 2 TBS sour cream (or thickened Dari-Free with 1 tsp. lemon juice)
3 large eggs (or 3 heaping TBS Egg Replacer + 6 TBS water))
¼ cup oil
tapioca starch (to flour pan)

Place oven rack in lower 1/3 of oven & preheat to 325°F.   In a sauce pan
over medium-low heat, combine cranberries & 4 TBS orange juice & simmer,
stirring occasionally, until juice is nearly evaporated.  Cool & chop
cranberries finely.  Combine cranberries, dry mix, &  pecans, if desired,
thoroughly.   Grease bundt pan & dust lightly with tapioca starch.  Pour
mixture into pan & bake for 55-65 min until cake springs back & pulls away
from sides.  Cover lightly with aluminum foil if browns before inside done.
Cool on rack 5 min.  Turn out cake over rack covered with wax paper.  In a
small sauce pan over medium heat, melt marmalade with 1 TBS orange juice;
stir in confectioner’s sugar until smooth.  Brush cake with glaze.  Cool &
serve.  Makes 12 servings.
---------------------------------------------------------------------
From:		Miss Robens <missroben@EMAIL.MSN.COM>
Subject:	Non-Dairy Topping (by Diane Hartman, Internet, POFAK list)

¾ cup very cold rice, soy, almond, or Dari-Free milk
½ cup granulated sugar
1 tsp. unflavored, unsweetened gelatin
2 TBS water
Place medium sized stainless mixer bowl & electric beaters in freezer for at
least 1 hour.  Combine gelatin with water & microwave for 20 sec. Remove
softened gelatin & allow to cool to room temp.  Combine cold milk & sugar in
mixing bowl, & slowly add gelatin.  Beat on high speed until forms stiff
peaks.  Yields approx. 2 cups.  Use immediately.
---------------------------------------------------------------------
From:		Miss Robens <missroben@EMAIL.MSN.COM>
Subject:	Crunchy Gelatin Treat

1 large (or 2 small boxes) GF fruit flavored gelatin
¾ cup dairy-free butter/margarine, melted
3 tsp. granulated sugar
1 ½ TBS table salt
2 cups boiling water
1 ½ cups ice cold ginger ale or water
2 cups crushed Glutano/Ener-G Food pretzels.
1 ½ cups pureed fruit (or frozen fruit, thawed)
8oz. Cream cheese OR soft silken Mori-Nu tofu, pureed
1 cup granulated sugar
4 tsp. unflavored, unsweetened gelatin
1 tsp. GF vanilla extract
8oz. whipped topping substitute (see recipe below)
Combine crushed pretzels, butter, salt, & 3 tsp. sugar.   Place mixture
evenly over bottom of lightly greased  9" x 13" pan.  Bake in 375-400°F oven
for 8 min.  Cream together pureed cream cheese/tofu, vanilla, & 1 cup sugar
until smooth.  Blend in whipped topping & spread mixture over crust.
Dissolve flavored gelatin packets in boiling water.  Stir in ice cold ginger
ale (or water).  Add pureed fruit & chill to thicken.   Remove gelatin
mixture before becomes solid-needs to be spreadable.  Spread gelatin mixture
evenly over tofu mixture.   Refrigerate until gelatin fully sets (about 4
hours).

Tip: Make a more colorful, festive angelfood cake substituting cranberry
juice for water in the recipe.
---------------------------------------------------------------------
From:		Mary Thorpe <mdg4@CORNELL.EDU>
Subject:	Biscoitos de Maizena

"They are called Biscoitos de Maizena. They are a great favorite of
Brazilians... They're called Maizena cookies because that's the brand
name for cornstarch in Brazil. These are made with cornstarch only. 
   
          2 cups cornstarch
          1 cup sugar
          1 egg
          1/2 tsp salt
          1 1/2 sticks of unsalted butter (that equals 12 Tbps)

          Preheat oven to 375° F. Sift cornstarch, sugar and salt
          together, mix the egg and blend in the butter. Knead well.
          Let stand ten to fifteen minutes. I use a cookie press to
          drop them on a greased cookie sheet. It makes cookies in
          different shapes. But usually you shape them into balls in
          the palm of your hand and drop them on the greased
          cookie sheet. Then use the tines on a fork to make grooves
          on the cookies. They look really pretty that way. Some
          people like to shape the cookies into really tiny balls, others
          prefer them bigger. Bake for about seven minutes,
          depending on how big you make them. Let cool and serve
          with a wonderful cup of Brazilian coffee in the afternoon.
          And don't forget to invite us, of course!"

When I made them, I used salted butter and left out the extra salt.  And I
experimented with different forms:

Rolled them out and cut with a cookie cutter on a sheet lightly floured
with cornstarch. These are great for rolled cookies, because you can
reroll the scraps without the dough getting tough. Try that with gluten!
They came out fine- not too fragile once cooled.

Rolled them into balls and flattened with a fork as suggested. Makes a
plump little cookie. 

(I bet you could put nuts in and roll into balls and then roll in
powdered sugar after to make a kind of a russian tea cake/mexican
wedding cookie/snowball (they go by so many names))

Rolled into balls and flattened with the bottom of a glass dipped in
sugar (that's the classic way I used to make sugar cookies).

I rolled them out to 1/4 inch thickness in the bottom of a springform
pan (one with a smooth surface, not bumpy like many are). The rolling
pin went right across the top making an even thickness. When cooked
(this took about 15 minutes) I cut into squares (the ones on the edges
turn into triangles) and let cool. This was the easiest and best way
that I tried so far.

I couldn't find my cookie press- I'm looking forward to trying that for
Christmas cookies.
---------------------------------------------------------------------
From:		<Josprung@AOL.COM>
Subject:	GINGERBREAD Cutout Cookies


1 1/2 c dark molasses
1 c packed brown sugar
2/3 c cold water
1/3 c shortening ( I used golden crisco)
7 c Bette Hagman GF flour mix (rice flour, potato starch, tapioca starch)
5 tsp. Xantham gum
2 tsp baking soda
1 tsp salt
1 tsp ground allspice
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
  Decorators Frosting

Mix molasses, brown sugar, water and shortening. I put these in the bowl
and turned on the mixer while I mixed the rest of the ingredients. Mix
in remaining ingredients except frosting. Cover and refrigerate at least
2 hours.

Heat oven to 350. Roll dough 1/4 inch thick on floured board (I used
sweet rice flour). Cut with floured gingerbread or any cookie cutters.
Place about 2 inches apart on lightly greased cookie sheet. Bake until
no indentation remains when touched, 10 to 12 minutes. I was finding I
was taking them out at about 9 minutes. Cool. Frost or decorate with
frosting. Makes about 2 1/2 dz. 2 1/2 inch cookies.
---------------------------------------------------------------------
From:		Ann Sokolowski <speecher@EROLS.COM>
Subject:	BRASILIAN RECIPES FROM UNILEVER

The recipes from this source as wonderful!

Be warned,tho, that Brasilians have a very intensive sweet tooth.  My
adopted daugghter is from Bahia and we love the food.

As you look thru the recipes and they list condensed milk and Nestle's
Quick in the recipe, you can easily sub. unsweetened cocoa for the
Quick.  As a matter of fact, I ass a teas or so of instant expresso
powder to cut some of the sweetness.

Try then, you'll like them and thatks for posting this source.

WWW.MARIA-BRAZIL.ORG/MOLHO.HTM
---------------------------------------------------------------------
From:		Jan R. Hammer <jhammer@POL.ORG>	
Subject:	Rolled out Cooky Recipe	

Dry Mix

2 c brown rice flour    2 c white rice flour  1 1/3 c sweet rice flour
1 1/3 c tapioca starch  2/3 c corn starch     
1/2 c rice polish or rice bran or flour
2 tsp xantham gum

Sift 3 times & keep in canister.


2 c flour (dry mix)  
1 tsp baking soda
1 tsp cream of tartar

Mix well & cut in 1 c butter or gluten free margarine (margarine rolls
out easier). Beat 2 eggs, add 1 c sugar & 1 tsp almond (or flavoring of
your choice) and mix well. Pour egg mixture into flour & mix well. Chill
at least 15 min (several days doesn't hurt) Roll out to desired
thickness on floured surface & cut into shapes. Bake 375 7-9 min watch
carefully. 2 c sifted powdered sugar mixed with melted butter, milk, 1
tsp flavoring frosts one batch.
---------------------------------------------------------------------
From:		Roni Lamb <vplamb@attglobal.net>
Subject:	Chocolate Roulade

I saw Martha Stewart Living this morning. During a segment, Julia Child
and Jacques Pepin prepared a Chocolate Roulade that looked delicious,
wasn't THAT complicated and just happened to be GF (of course they
didn't realize that). Below is the ridiculously long link to get to the
recipe. It looked liked it would be nice for a holiday dessert. It
evidently can also be found in their newest book.

http://marthastewart.com/television/program_guide/Segments/TVS3536.
asp?intView=1&idContentType=1&dtDateSelected=
11%2F11%2F99&idContentType_Menu=0&idScheduleType=1
---------------------------------------------------------------------
From:		Jody <flowers4jody@EXCITE.COM>
Subject:	Homemade Mochi

MOCHI, a traditional Japanese New Year's treat made from sweet rice,
may be just what's needed,to bring your tastebuds gently down to earth.

MOCHI is delightfully sticky,chewy and subtly sweet.More than any food,I
credit mochi with giving me the whole-grain satisfaction that enabled me
to get unhooked from a lifelong sweet addiction.

Store-bought MOCHI is ultra-convient but not gluten free or safe as one
person told us.It comes in many flavors.You just pop it in the oven looking
like a brick, and it puffs up into a wonderfully crunchy snack.

But homemade MOCHI (mo-chee) is an experience to rival the old fashioned
ice cream freezer. On special occasions, I like to gather some friendly
folks and share the fun:

THE DOWN-HOME MOCHI RECIPE:

2 c sweet brown rice
2 & 1/8 c water
pinch of salt (i omit)

DECORATIONS:
raisins
cinnamon
pumpkin seeds
sesame seeds
sunflower seeds

Wash & drain rice. Pressure-cook by starting it on low flame for 30
min.Then turn to high and bring up to pressure.Reduce heat to simmer,put
a flame spreader underneath and cook 20 min more, then let it come down
from pressure on its own.

Gather your friends round,now,and turn the steaming sweet rice into a
big suribachi. Take turns passing the bowl and pounding as it gets
sticky and taffy-like.when everybody agrees it's done ( the smoother the
better), turn the oven on.

Make cookie-size shapes and press them flat onto a well-oiled cookie
sheet.Decorate,then bake at 400o for 20-30 minutes, until puffed and
crispy on top. eat 'm hot!
---------------------------------------------------------------------
From:		Dina Moreth <dmoreth@YAHOO.COM>
Subject:	Summary: Pierogies

Overwhelmingly, people recommended the pasta recipe from Bette Hagman's
first book. One person uses that recipe plus 1 teaspoon of xanthan gum.

One woman shared her recipe:

For dough, mix with wire whisk
  1 cup rice or sweet rice flour
  2/3 cup tapioca starch
  1/4 tsp. salt
  1/2 tsp. baking powder
  1 tsp xanthan gum

Mix in large bowl with mixer:
  1/2 cup water
  1 egg
  2 tsp. oil or sauteed butter

Add dry ingredients to beaten ingredients and blend to a soft dough.

Another person said that although she has not made pierogies, she has
had success in other recipes when she subtitutes 1/3 cup of soy flour
for an equal amount of her regular gf blend. Since the soy flour is
oiler, it seems to hold together better.
---------------------------------------------------------------------
From:		susan bartulevicius <srbart@EFORTRESS.COM>
Subject:	Homemade Gluten Free Brownies

4 oz. unsweetened chocolate (squares)
2/3 cup shortening
2 cups sugar
4 eggs
1 tsp. vanilla
1/2 cup plus 2 tbsp. rice flour
1/4 cup plus 1 tbsp. each potato starch and tapioca flours
1/2 tsp. xatham gum
1 tsp. baking powder
1 tsp. salt
1 cup chopped nuts

Melt chocolate and shortening in large saucepan over low heat. Remove
from heat. Mix in sugar, eggs and vanilla. Sift in flours, xatham gum,
baking powder, and salt; mix well. Add nuts, mix in. Spread in greased
13x9x2 " pan. Bake at 350 degrees for 25 minutes.

---------------------------------------------------------------------
From:		Derek Duitsman <PADuitsman@AOL.COM>
Subject:	Apple pie recipe with unusual crust

Tried this one last night the kids just loved it, thought we would pass it
along.  

        Beat 1 egg in a middle-sized bowl.
                Then add:
        1/2 cup brown sugar
        1/2 cup white sugar
        1/2 cup GF flour mixture
        1 tsp. baking powder
        1 tsp. cinnamon
        1/2 cup chopped walnuts
        2 Granny Smith Or Roman Beauty apples, sliced and diced
        Pinch of salt

Spread the stirred up mixture (includes apples) into a greased 9-inch
pie plate and bake for 30 minutes at 350 degrees.

I haven't tried to use other fruits yet but find pears and peaches seem
to be the next requests from my Celiac family. I think this one can be
adapted to many different uses for this particular crust.
---------------------------------------------------------------------
From:		Sidona Ryan <sryan@SAN.RR.COM>
Subject:	Yellow Cake

I came across this web-page accidentally.  (Hmmmmm!)  Anyway, it has 10
gluten-free recipes.  One is a gluten-free yellow cake that I thought
sounded pretty good.  Check it out!!!

http://search.allrecipes.com/searchresults.asp?site=allrecipes&allrecipes=allrecipes&allsites=1&q1=gluten-free
---------------------------------------------------------------------
From;		chintala <chintala@SYMPAC.COM.AU>
Subject;	FOOD PROCESSOR GF PASTRY

Do you have a food processor? Because that makes this so easy and
because you handle the pasty less, the pastry is much easier to handle. 

3/4 cup white rice flour (the fine white rice, not the heavier one) It
is in the asian section at the supermarket. 

1/2 cup white corn flour 

1/2 tsp xanthum gum? I stuck it in because I didn't know if pastry needs
it or not. It worked anyway. 

Bung these in and whiz them to mix them. 

Add 4 oz marg, whizz around till bread crumbs texture 

Add two slightly beaten eggs combined with a tsp lemon juice or vinegar
(either of these adds elasticity) and one tablespoon water. 

Wizz till just forming a ball. 

Take out, it is still sticky, but use rice flour and knead lightly to
form ball, wrap in plastic and put in fridge for half an hour. 

To roll out, use rice flour on your rolling pin, handle as lightly as
you can, roll out half of it, but only half roll it, flip it over with
more rice flour and finish rolling it out. This stops it sticking. As
long as You don't press hard, it doesn't squash and stick. 

Makes a lovely fairly thin, good tasting pastry. The kids loved it, and
I thought it was allright too. I also added cheese in the making to make
it a little more interesting. Guess you can add what you like. 

If you want sweet pastry, just add a tablespoon caster sugar and some
vanilla. 
---------------------------------------------------------------------
From: 		"Jessie James" <jessie@remax-saltspring.bc.ca>
Subject: 	CREAM PUFFS WITH HOT FUDGE SAUCE

PUFF SHELLS

One (1) cup water
One quarter (¼) cup  butter
One (1) tsp sugar
One half (½) cup white rice flour
Two (2) eggs

CREAM FILLING

Two (2) cups heavy sweet cream   (whipping cream)
One (1) tablespoon sugar
One (1) teaspoon vanilla

HOT FUDGE SAUCE

Three (3) one-ounce squares semi sweet chocolate
One (1) teaspoon vanilla
Two to three (2 to 3)  tablespoons sugar  (to taste)
One quarter (¼) cup hot milk

To make puff shells, sift flour and sugar together and put in small bowl
or cup. Heat water and butter in a saucepan to boiling point. Using a
wooden spoon, quickly stir in the flour and sugar all at once. Remove
from heat and continue to stir briskly to make a smooth paste.

Don't give up at this point,  it will look like mashed potatoes.

Let cool slightly and put in food processor with steel blade. with
processor running add the eggs one at a time. Process for several
seconds until puff paste is shiny and smooth. 

Set oven for 425 degrees. Place high spoonfuls on a sprayed or buttered
baking sheet and bake at 425 for 20 minutes. 

Remove from oven and turn oven down to 375 degrees. With a sharp knife
make a 1-inch slit in each shell. (Part of cut to take tops off later.)
Put back in oven immediately and bake for 10 minutes or so until lightly
brown and crusty. 

Remove from oven and cool. Cut tops off puffs and using a teaspoon,
carefully scoop out and discard uncooked batter from each puff. 

Seems as if you throw away most of the puff paste. This is a delicate
operation, be patient. The shells are very fragile. Would you want them
any other way? 

Whip cream to firm peaks, adding sugar and vanilla slowly. Fill cooled
puffs with cream, replace tops and refrigerate. 

Put all sauce ingredients in small saucepan in a bath of boiling water
and beat with a spoon until sauce is blended. If it is too thick add a
little extra milk. Spoon sauce over puffs and serve. These will keep
chilled in fridge over night but are best when very fresh. 

The puff recipe makes twelve. There is almost enough cream and sauce for
twelve more. 

I have not doubled this puff recipe but it double satisfactorily. Then
you wouldn't have to make two batches of shells to use up the
'stuffings'.
---------------------------------------------------------------------
From: 		Linda Goldkrantz <LJGoldkran@AOL.COM>
Subject:	Soft Sugar Cookies 

    2/3 c. shortening
    3/4 c. sugar
    1/2 tsp. vanilla
    1 egg
    4 tsp. milk
    1 1/2 c. GF flour ** plus 1/2 c. sweet rice flour(I used  2c. gf 
    flour total, as suggested by others.) 
    1 1/2 tsp. baking powder
    1/4 tsp. salt
    1 tsp. xanthan gum
 
Cream first 3 ingredients. Add egg and beat until light and fluffy. Stir
in milk. Sift together dry ingredients and blend into creamed mixture.
Divide dough in half and chill 1 hour. Roll (slightly thick) out only
lightly rice floured surface. Bake on greased cookie sheet for 6-8
minutes at 375.

** The all purpose GF flour I use is from Betty Hagman - 2 c. rice
flour, 2/3 c. potato starch, 1/3 c. tapioca flour.
---------------------------------------------------------------------
From: 		Linda Goldkrantz <LJGoldkran@AOL.COM>
Subject:	Sparkling Heart Cookies - 

orig from I Can’t Believe It’s Not Butter
 
Preheat oven to 350 deg.

 Mix with wire wisk in med bowl:
 1 3/4 cup GF mix (I used sweet rice)
 1/4 cup cornstarch
 1/2 tsp xanthan gum
 dash of salt
 
 Cream in medium bowl:
 3/4 cup (1 1/2 stick) butter
 1 cup Domino confectioners sugar
 3 T granulated sugar
 1 egg
 1 1/2 tsp vanilla

Add dry ingred to creamed ingredients and mix well by hand. Roll out
onto waxed paper dusted with tapioca starch until approx 1/4 inch thick.
Cut out with heart cookie cutters dipped in tapioca starch to prevent
sticking and place onto greased baking sheet. Sprinkle with colored
sugar. Bake for 8-10 min or pale and just done. If desired sandwich
cookies with preserves or jam. Makes approx 44 cookies.
---------------------------------------------------------------------
From:         Linda Goldkrantz <LJGoldkran@AOL.COM>
Subject:      Summary R/Rolled cookies

These are some of the responses I've gotten so far to my request for
rolled-out sugar cookie recipes, that hold up to cookie cutters and shipping

1. Bette Hagman's recipe for scones in More from the Gluten-Free
Gourmet. Yo u can add whatever flavor you want to the scones. Use cookie
cutters to make shapes. The recipe calls for a glass to cut out the
scones. Holds up well and freezes very well. Add choco chips,
raisiins, dried fruit or anything you want.

2. Sugar cookie recipe in the Bette Hagman's Gluten Free Gourmet. Frost the
cookies with melted white chocolate (almond bark), then decorate with
sprinkles.  The Cake Mate sprinkles (in many different colors) are GF.  The
dough must be refrigerated first. Use a lot of rice flour on the table to
roll out on. 

3. Soft Sugar Cookies (Rolls and cuts great!!!!!!!!!)
    2/3 c. shortening
    3/4 c. sugar
    1/2 tsp. vanilla
    1 egg
    4 tsp. milk
    1 1/2 c. GF flour **
    1/2 c. sweet rice flour
      (Another person e-mailed me the same recipe but just said 2c. gf
	flour instead of breaking it down into 1 1/2 c. GF and 1/2 c.
	sweet rice.)
    1 1/2 tsp. baking powder
    1/4 tsp. salt
    1 tsp. xanthan gum

Cream first 3 ingredients.  Add egg and beat until light and fluffy. Stir
in milk. Sift together dry ingredients and blend into creamed mixture.
Divide dough in half and chill 1 hour. Roll (slightly thick) out only
lightly rice floured surface. Bake on greased cookie sheet for 6-8 minutes
at 375.
** The all purpose GF flour I use is from Betty Hagman - 2 c. rice flour,
2/3 c. potato starch, 1/3 c. tapioca flour.
---------------------------------------------------------------------
From: 		JOHN P. KASSIS <BethyK@worldnet.att.net>
Subject: 	Brownie Pizza
 
1 package GF brownie mix (I used miss roben's but this year I am going to try GF pantry)
2 Tablespoons GF flour
1 cup miniature marshmallows
3/4 cup (or so) crushed candy canes
3/4 cup (or so) christmas M & M's (the chocolate mint kind; red & green)
1 cup white vanilla chips
1 cup chocolate chips
 
Heat oven to 350 degrees. Make your brownie mix per the package
instructions adding 2 extra Tablespoons of flour. Pour brownie mix onto
greased pizza pan and spread into a circle approx. 14" or so. (Not all
the way to the edges) Bake for 15 to 20 minutes. DO NOT OVERBAKE You
will have to check it periodically to make sure of the doneness
depending on which mix you use. Remove from oven and immediately
sprinkle with mini marshmallows, M & M's, and crushed candycane. Cool
for 20 minutes or so. Melt white chips and chocolate chips (separately)
in the microwave and drizzle in ribbons over the whole pizza. Let cool
completely and slice like a pizza.
 
Note: The original recipe for brownie pizza was made with marshmallows,
peanuts and regular m & m's and drizzled with caramel topping. (this is
also good for any time of year)
---------------------------------------------------------------------
From:		William A. Rieser <WRieser283@AOL.COM>
Subject:	Another Creme Puff-No Scooping

   Removed because of copyright restrictions
---------------------------------------------------------------------
From:		Linda Goldkrantz <LJGoldkran@AOL.COM>
Subject:	Rolled cookie Advice

I baked two of the recipes that I posted in the summary and found they
were both delicious...tasted just like my pre-gf days. They were both
rather fragile, however. Maybe I rolled them too thin. I haven't heard
from my long-distant sons to whom I mailed batches, but just from
packing them, I have a feeling, they will end up with delicious crumbs.

Recipe using shortening...definitely chill as recipe requests, then roll
out on floured flat surface (I use counter top.) I keep rolling pin
floured, too...rice or tapioca.

Recipe using butter....Don't chill, or chill very little....I found the
butter started to solidify and it made it harder to roll until the dough
warmed up alittle. The recipe does not call for chilling, but I couldn't
get the flour to be absorbed, so I put the whole mess in plastic wrap
and pressed it together and put in frig for awhile, while I worked with
the first recipe dough. Next time, I'll wrap it and leave it out.

I don't like using plastic wrap or wax paper to roll dough. I also found
for both recipes that the more I put the scraps together (after using
cookie cutters) the better the next rolling. Interesting, since when I
used to bake with wheat flour, the more the dough was worked, the more
likely it was to get crumbly.
---------------------------------------------------------------------
From:		Wendy D <WED72388@AOL.COM>
Subject:	PECAN SANDIES

1 cup butter
1/2 cup powdered sugar
1 TBSP gf vanilla extract
1 1/2 cups GF flour blend (I use Bette Hagman's)
1/2 cup sweet rice flour
1 tsp xanthan gum
1 cup very finely chopped pecans
powdered sugar for rolling

Sift together both flours and xanthan gum. Cream butter. Add powdered
sugar, then vanilla. Slowly add flour mixture. Beat for atleast two
minutes. Stir in pecans. Chill dough for atleast 1 hour. Roll into 1
inch balls (or a little smaller) and bake at 400 for 7-8 minutes. Do not
let them brown! When they come out of the oven, carefully roll in
powdered sugar. When completely cool, roll in powdered sugar again and
store in airtight container. These are so good! The flavor even improves
after a couple days.
---------------------------------------------------------------------
From:		Janet <jchtbc42@TAMPABAY.RR.COM>
Subject:	Chocolate Chip Cookies

I got to tell you all that Nestle's Toll House Cookies are as good as
you remember!! All I do is substitute GF Flour for the all purpose flour
in the recipe and than wa-la -- just like we remember.
---------------------------------------------------------------------
From:		chintala <chintala@SYMPAC.COM.AU>
Subject:	pastry in food processor

Do you have a food processor? Because that makes this so easy and
because you handle the pasty less, the pastry is much easier to handle. 

3/4 cup white rice flour (yes it is much better to handle than brown,
but I have mixed one bag of brown with two of white) 

1/2 cup white corn flour 

1/2 cup of potato flour 

1/2 tsp xanthum gum? I stuck it in because I didn't know if pastry needs
it or not. It worked. 

Bung these in and whiz them to mix them. 

Add 4 oz marg, whizz around till bread crumbs 

Add two slightly beaten eggs combined with a tsp lemon juice or vinegar
and one tablespoon water. 

Wizz till just forming a ball. 

Take out, it is still sticky, but use rice flour and knead lightly to
form ball, wrap in plastic and put in fridge for half an hour. 

To roll out, use rice flour on your rolling pin, handle as lightly as
you can, roll out half of it, but only half roll it, flip it over with
more rice flour and finish rolling it out. This stops it sticking. As
long as You don't press hard, it doesn't squash and stick. 

Makes a lovely fairly thin, good tasting pastry. The kids loved it, and
I thought it was allright too. I also added cheese in the making to make
it a little more interesting. Guess you can add what you like. 

If you want sweet pastry, just add a tablespoon caster sugar and some
vanilla. 
---------------------------------------------------------------------
From:		L Vogue <lgvogue@NETZERO.NET>
Subject:	Easy Peanut Butter Cookies

1 Cup Creamy Peanut Butter (GF)  (I use Skippy's)
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla (GF)

Using electric mixer (or you can do the mixing by hand), beat the egg.
Add the other ingredients and beat until mixed. Shape level tablespoon
worth into balls. Place 2inches apart on ungreased baking sheets.
Flatten slightly with a fork, going one way then the other. Bake at 350
degrees for 16018 minutes or until set. Cool for 5 minutes. Remove to
wire racks. Makes 2 dozen cookies. Try them warm from the oven. Enjoy.
---------------------------------------------------------------------
From:		Michael Coe <mec7@ATT.NET>
Subject:	Pund Cake

My mother makes trifle for Christmas, and we've decided to try a GF
version this year. I used an excellent GF pound cake recipe recommended
by someone on the list and tested it on my office mates, who devoured
it. (The recipe is on the http://www.naturalland.com web site at
http://www.naturalland.com/scripts/wc.dll?egw~showrecipe~1054~ )

---------------------------------------------------------------------
From:		Paul Kiesskalt <kiesskal@MELBPC.ORG.AU>
Subject:	RUMBALLS

150g GF Cooking Chocolate
3 tablespoons Bacardi Rum (or other GF Rum)
Pinch of Salt
1 teaspoon Cocoa (Nestles or Cadbury's)
100 g ground Almonds
125g Margarine
250g Pure Icing Sugar, sifted (eg GF)
100g *Chocolate Sprinkles

Melt the broken-up cooking chocolate, then mix in rum, salt, cocoa,
margarine, ground almonds (100g) and icing sugar. Mix well.

Keep this mixture for at least one hour refrigerated.

Then form into balls (approx. 2 cm) and roll them in chocolate sprinkles*.

*NOTE: Since I did not find GF chocolate sprinkles I substituted ground
almonds for this item. Calories-wise it tends to be a little on the high
side.
---------------------------------------------------------------------
From:         Linda Goldkrantz <LJGoldkran@AOL.COM>
Subject:      Summary R/Rolled cookies

These are some of the responses I've gotten so far to my request for
rolled-out sugar cookie recipes, that hold up to cookie cutters and
shipping .

1. Bette Hagman's recipe for scones in More from the Gluten-Free
Gourmet. You can add whatever flavor you want to the scones. Use cookie
cutters to make shapes. The recipe calls for a glass to cut out the
scones. Holds up well and freezes very well. Add choco chips, raisiins,
dried fruit or anything you want.

2. Sugar cookie recipe in the Bette Hagman's Gluten Free Gourmet. Frost
the cookies with melted white chocolate (almond bark), then decorate
with sprinkles. The Cake Mate sprinkles (in many different colors) are
GF. The dough must be refrigerated first. Use a lot of rice flour on the
table to roll out on. 

3. Soft Sugar Cookies (Rolls and cuts great!!!!!!!!!)
    2/3 c. shortening
    3/4 c. sugar
    1/2 tsp. vanilla
    1 egg
    4 tsp. milk
    1 1/2 c. GF flour **
    1/2 c. sweet rice flour
 (Another person e-mailed me the same recipe but just said 2c. gf
flour instead of breaking it down into 1 1/2 c. GF and 1/2 c.
sweet rice.)
    1 1/2 tsp. baking powder
    1/4 tsp. salt
    1 tsp. xanthan gum

Cream first 3 ingredients.  Add egg and beat until light and fluffy. Stir
in milk. Sift together dry ingredients and blend into creamed mixture.
Divide dough in half and chill 1 hour. Roll (slightly thick) out only
lightly rice floured surface. Bake on greased cookie sheet for 6-8 minutes
at 375.

** The all purpose GF flour I use is from Betty Hagman - 2 c. rice flour,
2/3 c. potato starch, 1/3 c. tapioca flour.

4. GF Sparkling Heart Cookies - orig from I Can't Believe It's Not Butter
made GF by Barbara Emch     Preheat oven to 350
deg.
Mix with wire wisk in med bowl:
1 3/4 cup GF mix (I used sweet rice)
1/4 cup cornstarch
1/2 tsp xanthan gum
dash of salt

Cream in medium bowl:
3/4 cup (1 1/2 stick) butter
1 cup Domino confectioners sugar
3 T granulated sugar
1 egg
1 1/2 tsp vanilla

Add dry ingred to creamed ingredients and mix well by hand. Roll out
onto waxed paper dusted with tapioca starch until approx 1/4 inch thick.
Cut out with heart cookie cutters dipped in tapioca starch to prevent
sticking and place onto greased baking sheet. Sprinkle with colored
sugar. Bake for 8-10 min or pale and just done. If desired sandwich
cookies with preserves or jam. Makes approx 44 cookies.

Chanukah starts this Friday, and I'm baking these for the holiday, so
I'll be busy tomorrow night and Friday morning. I'll let you know how
the cookies come out and if I get more recipes. Thanks much....and
Happy Whatever Holiday you celebrate. Linda
---------------------------------------------------------------------
From:         Barbara Gaumond <Gaumond@PROCESS.COM>
Subject:      Pumpkin Pie

Pumpkin pie can be baked, without a crust, in a pie plate.  It comes out
exactly as if there were a crust, nice slices that stay solid.  All my
guests think I did it to save them calories!
--------------------------------------------------------------------
From:         	Beth Hillson at the Gluten-Free Pantry <beth@GLUTENFREE.COM>
Subject:	Citrus Sugar Cut-Out Cookies

1/3 cup softened, unsalted butter
4-ounces low fat cream cheese (such as Philadelphia Brand)
2 cups Gluten-Free Pantry French Bread/ Pizza Mix
1 cup sugar
1/2 teaspoon gluten-free baking powder
1/2 teaspoon grated shredded lemon or orange peel
1 egg
1 teaspoon gluten-free vanilla
1 teaspoon orange or lemon juice

1) Preheat oven to 375 degrees. Beat butter and cream cheese together
until fluffy. Combine 1 cup French Bread Mix, sugar, baking powder, and
citrus peel. Beat into butter mixture. Add egg,vanilla and citrus juice.
Beat in remaining 1 cup of French Bread Mix. Cover and chill dough for 2
hours or overnight.

2) Divide dough in half. Roll one piece between two sheets of plastic
wrap until a minimum of 1/4 inch thick (or thinner). Cut into desired
shapes with cookie cutters. Peel off plastic wrap and set on cookie
sheets lined with parchment paper.

3) Bake 10 minutes or until edges are slightly brown.  Do not over bake.
Cool completely.  Frost  with icing  if desired.

Cream Cheese Citrus Icing
1 1/2 ounces low-fat cream cheese
2 Tablespoons softened unsalted butter
1 teaspoon vanilla
1/2 teaspoon citrus juice
2-3 cups powdered sugar

Beat first four ingredients together until fluffy.  Add half the powdered
sugar.  Beat well and add sugar as needed=20
to reach smooth, thick consistency.  Add color, if desired.
--------------------------------------------------------------------
From:         	Beth Hillson at the Gluten-Free Pantry <beth@GLUTENFREE.COM>
Subject:	Mother B's Incredible Molasses Ginger Cookies

5 cups Gluten-Free Pantry Old Fashioned Cake & Cookie Mix
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ginger
1 cup solid vegetable shortening
1 cup milk
1 cup molasses
1 teaspoon cider vinegar
1 cup raisins (optional)
Sugar for sprinkling

Preheat oven to 375 degrees.

1)  Combine mix and spices.  Reserve. In a separate bowl, beat shortening
until fluffy.  Add cake mix and beat to combine. 

2)  Mix together milk, molasses and vinegar and add to cake mixture.  Beat
for 2 minutes.  Fold in raisins.

3) Drop by tablespoonfuls onto ungreased cookie sheets (about 2-inches
apart). Sprinkle with sugar and bake 14 minutes. Remove from pan and
cool on a wire rack. May be frozen. Yields 48-54 cookies These are best
1-2 days after baking.
--------------------------------------------------------------------
From:		Ann Sokolowski <speecher@erols.com>
Sbject:		FLOURLESS PEANUT BUTTER COOKIE

preheat oven to 350.
cover cookie sheets with heavy duty alumimum foil for ease in removal

Beat well:
2 cups NATURAL, FRESHLY GROUND, NON OILY PEANUT BUTTER
1/2 cup chopped peanuts --optional, but adds a nice crunch
2 cups brown sugar {I used brownulated]
2 eggs
2 teas vanilla
1/4 teas cinnamon

After combining, chill in refrigerator for a hour or more. Use a small
cookie scoop or roll into a small ball with your hands. Bake for 1- to
12 min. Watch carefully, they burn quickly. Remove from pan and let cool
on a rack.

These cookies were not oily as those made with commercial pg. They are
crispy on outside, but soft on inside. Wrap well and store in an air
tight container....if they last that long.
--------------------------------------------------------------------

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| Return to the Celiac WWW page. | 

Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~
From:		Craig Peters <cmp4@YAHOO.COM>
Subject:	Kahlua & Baileys Irish Cream

2 1/2 c sugar
12 tsp instant Yuban coffee (we use Tasters Choice instead)
1 QT water
3 c vodka
1 broken vanilla bean

Blend together and simmer for 1 1/2 hours. Cool. Add vanilla bean and
vodka. Bottle. Shake everyday for 3-4 weeks before serving. Store in a
dark place or a brown paper bag until ready to serve. 
++++++++++++

KAHLUA

1 quart 100 proof vodka
5 cups coffee
1 1/2 cups brown sugar
1 1.2 cups white sugar
2 vanilla beans

Bring to a simmer.  Bottle and set for 2 weeks.
++++++++++++

Baileys Irish Cream - makes 2 litres

1 carton  International Irish Cream cream
2 eggs
2 tbsp. chocolate syrup
2 tbsp. cold coffee
1 c. vodka
1 can condensed milk

Put 1/2 of all in blender except milk and put in both eggs with 1st
half. Mix well. Add 2nd 1/2 and milk. Refridgerate.
++++++++++++++++

Kahlua - makes 80 oz.

4 c. water
3 c. sugar
3 tbsp. cold strong coffee
4 c. (32. oz.) vodka
2 tsp. vanilla

Boil water, sugar and coffee for 2 minutes, then cool.
 Add vodka & vanilla.
---------------------------------------------------------------------
From:		Mireille Cote <norm.cote@VIDEOTRON.CA>
Subject:	Extremely Decadent Christmas Eggnog

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    6      large         eggs
      3/4  cup           sugar
    1 1/2  cups          Brandy
      1/2  cup           Rum
    4      cups          milk
    4      cups          heavy cream -- divided
      1/2  cup           GF Icing sugar
                         Nutmeg to sprinkle

Separate the eggs. Beat the yolks gradually, adding the sugar while beating
until they are pale and golden. Slowly beat in the brandy and rum, then
beat in the milk and half the cream. Just before serving, whisk the egg
whites until stiff and fold them into the eggnog mixture. Whip the
remaining cream and icing sugar until thick. Top each glass of eggnog with
whipped cream and a shake of nutmeg.
---------------------------------------------------------------------
From:		rturner <rturner@GLASSCITY.NET>
Subject:	hot cocoa mixes

1/4 to 1/3 cup dutch process or regular cocoa (Hershey's is GF)
2 c. of powdered milk (can sub. powdered goat's milk, or a soy milk
sub.)
1 c. (or to taste)  powdered sugar
dash of salt.

mix all-- use about 2 heaping teaspoons (or to taste) in 6 oz. or so of
boiling water.

Jazz it up with the following mixed into the mix, or added to your mug:
Cinnamon., GF liquor (add to mug only, of course), Cook's vanilla powder
(GF!), and/or sub. a flovored gluten free non-dairy creamer for part of
the milk-- really makes it creamy (since powdered cow milk is skim-- )

Or, leave the powdered milk for a low-fat choc. fix. I really enjoy
making my own mix and have been known to make my own hot chocolate from
SCRATCH- melting the chocolate, heating the milk, etc. Ordinary cocoa
can be "fluffed" up by blending it in the blender a bit- gives it a
frothy cappuccino type mouth-feel.
---------------------------------------------------------------------
From:		CHEEKYR@AOL.COM
Subject:	Punch		

My favorite easy punch is 1 46 ounce can of Hawaiian Punch (I know there is 
disagreeent over whether or not this is GF), mixed with 1 liter of 7-up, 
Sprite or another lemon/lime beverage.  I like to float sherbet on top to 
make it look festive - any flavor/color that suits you.
_____________________________

I use a ginger ale mixed with semi-melted sherbert (any flavor).  It is
wonderful!
______________________________

I used to make a punch from vanilla ice cream and 7-Up or ginger ale. Also 
was good with orange sherbert and 7-Up or ginger ale. Floated slices of 
orange and lemon on top of punch bowl, sometimes maraschino cherries. Going 
fancy? I just thought it might be pretty to make ice cubes with one cherry 
per cube, then float in bowl.
_______________________________

Sprite (or Gingerale) mixed with cranberry juice is really good too.  I'm
not sure of the amounts, I usually just mix until it tastes right, but
basicly a large 2litre bottle of pop to a large (1.5 litre?) bottle of
cranberry juice, then add lots of ice. You could also use one of those
mixed cranberry juices, ie. cranberry-apple, cranberry-grape, etc.,  that
would be really good too.
___________________

Here is a wonderful one, and easy to use.  Freeze cans of pineapple juice
the day before use, (at least) and then let them begin thawing a few hours
(3?) before the punch is to be mixed.  For every two  cans of slushy
pineapple juice, add a liter of ginger ale.  The great thing about this,
besides its taste and ease of preparation, is that you don't have to worry
about icing the punch.  Hope you like it too. 
____________________________

I have a slush that we used for my daughters wedding last week.

You make the slush ahead and then just add sprite or 7-up to it when your 
ready to serve.

smash 5 bananas
add 1 large can pineapple juice
add 1 can frozen orange juice (12 oz.)  plus 2 cans of water

desolve 4 cups of sugar to 6 cups of water 

mix together and freeze in plastic zip-lock bags

you add one 2 liter of sprite to this

It was a big hit
_______________________

My mom's been making this one for years, and I use it for baby showers and 
other parties.  Guests often assume it's "spiked"!

 2 liter bottle of sprite or 7 up, etc.
 1/2 gallon of Hi-C or similar fruit punch
 Sherbet in your choice, try and match the color to the punch!  
 (If you use lime sherbet with red punch, you get a pretty ugly brown!)

Pour the fruit punch and sprit into punch bowl.  Gently place round scoops of 
sherbet into the punch.  Enjoy!
_____________________

I cannot remember the exact quantities, but it is something like this (and 
very
good)
1 large can or tetra pak grapefruit juice
1 large or tetra pak can orange juice
1 bottle club soda or ginger ale (the one litre size)
1 jar marachino cherries (gf of course) with juice
1 large can fruit cocktail
2 small cans mandarin oranges
1 large can pineapple rings

Add more club soda/gingerale (or a mix of both) to make it to your liking.

If I find the exact measurenments, I will post again, but this is what I
make from memory! 
_______________________

We always make a punch out of pineapple sherbert (actually any flavor
will do) 7-up and ginger-ale.  Mix equal parts of ginger-ale with 7-up. 
Add scoops of sherbert.  Don't stir.  It'll foam some.  Try to keep the
ginger-ale and 7-up in the fridge until you're ready to mix the punch. 
That way the sherbert doesn't melt completely and each glass gets
sherbert with the punch.
______________________

I recently had one that was mild and refreshing, a mellow pink color.
1 pkg. Lemon Berry Koolaid
2 liter bottle lemon lime soda
(I'm assuming you would add the cup of sugar for the koolaid)
_____________________

I was recently at a Christmas gathering where punch was served.  It was
really nice and light and had a little zip to it.  When I asked what was
in it, the hostess said it was Ocean Spray Cranberry Cocktail and Canada
Dry Ginger Ale.  
_______________________
Holiday Punch
 Barfield 1995   (wedding punch)


		Remove because of copyright
_________________________

I learned from my mother to make tea punch.  I now experiment with
various types of tea.  My favorite is ginger tea, though you can use
regular orange pekoe.  Combine tea, brewed strong, fruit juices (apple,
orange, lime (!), cranberry, whatever you like) and add sparkling
water.  This is so refreshing that even people who don't like fruit
punches love it.  You can add orange sherbet or lemon sherbet to enliven
it for festive occasions.

The proportions do not seem to matter much, strange as that may sound. 
The combination of the flavors and the zest of the carbonation make it a
big success, in my experience.
_________________________________

This is simple yet delicious - mix Sprite with lime sherbert.  I serve this
at all my piano recitals and everyone loves it.  If you want you could
freeze some cherries in ice cubes for a festive look. 
__________________________


12 oz. frozen orange juice
12 oz. frozen lemonade
1 cup sugar
1 tsp. almond extract
8 cups water
1 tsp. vanilla
1 large 2 liter bottle 7-UP
___________________________

This is an oldy....
     
     1-2 cans Hawaian Punch 
     1 2ltr bottle sprite
     vanilla ice cream
________________________

Jane one recipe that is always great in a pinch is Ginger Ale and lime
sherbert. You can also add some cherries to it. It always goes over real
big. You get a good sized punch bowl and put the quart of sherbert, fill
it up with ginger ale, and add cherries. It is ready to serve. And you
just keep filling up with ginger ale till all the sherbert is gone.
Watch out it goes fast so I get several quarts of sherbert and lots of
ginger ale.
________________________

1. Here is one that is easy and good and you can vary it some if you wan to

You need 1-2 cans cranberry or other frozen punch- mix the cans with enough
water to make a gallon and then pour into a jello mold and freeze overnight-
this will be floating in the punch to give color and to keep it cold. Then
you take the mold out and put in the bottom of the punch bowl and add 2 cans
frozen cranberry juice or other kind of juice if you want and 1 can banana-
pineapple or just plain orange juice and then 1-2 2-liter bottle of 7-Up or
gingerale and mix gently- you probably want to taste as you go along but it
is good with cranberry and orange and you can even add orange slices to add
color if you want. Hope this helps some.I am planning on using this reciepe
for an upcoming party that I am having and have used it several times with
rave reviews!

I like to use an ice ring made from 7-up frozen in a ring mold or bundt
pan. Place some thin slices of orange or lemon on the bottom. Maybe some
strawberries, or even small flowers! Pour some of the 7-up into the pan,
just enough to make sure that all your decorations will be partially
submerged. Freeze this first to 1. Here is one that is easy and good and
you can vary it some if you wan to You need 1-2 cans cranberry or other
frozen punch- mix the cans with enough water to make a gallon and then
pour into a jello mold and freeze overnight- this will be floating in
the punch to give color and to keep it cold. Then you take the mold out
and put in the bottom of the punch bowl and add 2 cans frozen cranberry
juice or other kind of juice if you want and 1 can banana- pineapple or
just plain orange juice and then 1-2 2-liter bottle of 7-Up or gingerale
and mix gently- you probably want to taste as you go along but it is
good with cranberry and orange and you can even add orange slices to add
color if you want. Hope this helps some.I am planning on using this
reciepe for an upcoming party that I am having and have used it several
times with rave reviews!

I like to use an ice ring made from 7-up frozen in a ring mold or bundt pan.
Place some thin slices of orange or lemon on the bottom. Maybe some
strawberries, or even small flowers! Pour some of the 7-up into the pan, just
enough to make sure that all your decorations will be partially submerged.
Freeze this first to keep your stuff from floating around. Then you can fill
it the rest of the way and freeze the whole thing. Enjoy!
keep your stuff from floating around. Then you can fill
it the rest of the way and freeze the whole thing. Enjoy!
---------------------------------------------------------------------
From:		Mireille Cote <norm.cote@VIDEOTRON.CA>
Subject:	Baltimore Eggnog

Ingredients (1 servings)
1 oz Brandy (1 pint)
1 oz Rum (1/2 pint)
1 oz Madeira (1/2 pint)
1 Egg (12)
1 ts Sugar (2 cups)
3/4 c Milk (3 pints) -OR-
2 oz Heavy cream (3 pints)
Nutmeg

Instructions
Shake with ice, and strain into a collins glass or a highball glass. If
heavy cream is used, you may want to top the drink with milk. Dust the
surface with lots of nutmeg The recipe above is for one drink only, but
the measurements in parentheses will make about 30 servings.

Note from Mireille: I know raw eggs could be dangerous, but it is the
only way I know for making this recipe. Be sure they are fresh.
---------------------------------------------------------------------
From:		Mireille Cote <norm.cote@VIDEOTRON.CA>
Subject:	cooked eggnog

Yields: 10 (4oz) servings

Ingredients:

6 lg egg; beaten
2 c Milk
1/3 c Sugar
4 tb light rum
4 tb rum
1 tsp vanilla
1 c whipping cream
2 tb Sugar
1 ground nutmeg

In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and
stir over medium heat till mixture coats a metal spoon. Remove from
heat.

Cool quickly by placing pan in a sink or bowl of ice water and stirring
1-2 minutes. Stir in rums, and vanilla. Chill 4-24 hours.

At serving time, in a bowl whip cream and 2 tablespoons sugar till soft
peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped
cream mixture. Serve at once. Sprinkle each serving with nutmeg.
---------------------------------------------------------------------

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From:		jody hoag <jodysflwr@HOTMAIL.COM>
Subject:	BAKING POWDER WITHOUT CORN

Carol Fenster,Ph.D  has a Corn Free Baking powder recipe in her  book
Special Diet Celebrations p.211 here it is:


When the recipe calls for 1 teaspoon baking powder, you may use
1 1/2 teaspoons of this corn-free version. Make this frequently rather than
doubling it---it loses potency over time.
3 tablespoons baking soda
1/3 cup cream of tartar
1/3 cup arrowroot

Mix together in a glass jar and store in cool,dark place for up to 1 month.
Makes about 3/4 cup.
---------------------------------------------------------------------
From:		Laura Oconnell <LNOCONNELL@AOL.COM>
Subject:	Summary: Batter/tempura recipe

I've discovered from my list mates, GF fried veggies are delicious.
Thank you so much. You opened a new chapter in my kitchen. Even for my
non celiac husband loved it. He sad it was better than the one at the
restaurant.

I've received more than 15 recipes. It will be difficult for me to write
all of them but I will try to offer something for everyone.

1 recipe:

3/4 c. cornstarch
1/4 c. GF flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. ice water
1 slightly beaten egg.

Mix dry ingredients well. Beat water and egg until foamy and add to dry
ingredients. Stir until smooth. This works best if you keep the batter
in a bowl of ice water while dipping vegetables for frying.

2 recipe:

1 1/2 c. chickpea flour
11/2 tsp. salt
1/2 tsp. cayenne
11/2 turmeric
1/2 tsp. ground cumin
11/2 c. water
Mix the flour and seasoning.  Add half water, whisk, slowly, while whisking,
add the rest.

3 recipe:

2 eggs
3/4 c. ice water
2/3 c. GF flour mix
3 T. cornstarch
1/2 t salt
Beat eggs and ice water.  Add remain dry ingredients and mix just moistened.
Batter is lump, don't stir again.  Keep batter cold in crushed ice bath.
Then dip your favorite food and deep fry.

Dry recipes:

Gluten free flour or GF pancake mixes. Add a carbonated drink like
sprite, club soda until consistency. Dip veggies, etc. Light and crispy.

Gram or lentil flour makes a very food batter. Just add a tablespoon or
so of vegetable oil to the flour and then add enough water to make the
correct consistency for dipping. It is a nice golden color after frying
and is quite crisp.

You can use any GF pancake batter; thinning it down a bit. Also use
white rice flour and seltzer water. You'll get the consistence of
tempura. Or cornstarch. lots of baking powder, club soda and add some
mustard for flavoring.

There is also an excellent recipe for tempura in Bette Hangman's book
called "More from the Gluten-Free Goumet/Delicious Dining Without
Wheat." pag.326/27 for seafood. Pag 249/50 for veggies.
---------------------------------------------------------------------
From:		Jan R. Hammer <jhammer@POL.ORG>
Subject:	Jan's flour Mix

Here is the dry mix I use to substitute for wheat flour in all my old
recipes.

Dry Mix

2 c brown rice flour
2 c white rice flour
1 1/2 c sweet rice flour
1 1/3 c tapioca starch
2/3 c corn starch
1/2 c rice polish or rice bran or flour
2 tsps xantham gum

Sift together 3 times & store in canister.
---------------------------------------------------------------------
From:		Jessie James <jessie@REMAX-SALTSPRING.BC.CA>
Subject:	Tip for Rolled Cookies  (& pasta, too)

Couple of recipes have appeared recently for rolled cookies. It is
difficult to roll out cookie and pastry dough to an even thickness
throughout. This works -

Use a long rolling pin or a piece of dowling as a roller. Get two
rulers, pieces of wood, metal, or two of anything the desired thickness
for guides for the rolled dough. Put the dough on a very level, floured
board. Place one of the guides on each side and roll the dough out
making sure that the 'rolling pin' travels back and forth along the
guides. Anyone with a table saw can cut you a couple of guides.

To prevent the dough from sticking to the roller, instead of flour you
can use wax paper or transparent wrap coated with Pam over the dough.

To hand roll PASTA use the above method
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| Feedback to the Listowners, | Disclaimer, |Copyright © | Updated 23 Nov 1999 | | Return to the Basic Information page. | Return to the FAQ. | Return to the Celiac WWW page. ||Search the logfiles.|

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Return to the Table of Contents. |Return to the Basic Information page. |Return to the FAQ.| | Return to the Celiac WWW page. |

| Feedback to the Listowners, | Disclaimer, |Copyright © | Updated 23 Nov 1999 |
| Return to the Basic Information page. | Return to the FAQ. | Return to the Celiac WWW page. |
|Search the logfiles.|
