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.

Table of Contents


Rice Crunch ‘Ems Snack Mix


Raisin tart
Chocolate Waffles


Summary-Pumpkin Roll
Cinnamon Sticky Buns
Bread Recipe for Sticky Buns
Corn bread / Buckwheat bread
Cinnamon Swirl Bread for the holidays
storing GF bread
Honey & Bread Summary
Panforte (Strong Bread)


Lentil Noodle Soup
Garden Gate Soup
Avocado/Grapefruit Salad


Old fashioned Beef Stew (crockpot)
Herb-Stuffed Turkey Breast
Sicilian Hens on GF Fettuccine
Marinated turkey
Turkey loaf

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

Brown & Wild Rice Stuffing
Squash and onion relish
Summary of gravy recipes and creamy soups
Thanksgiving Stuffing
Stuffing (contains corn)
many stuffing recipes
Stuffings that turned out well-long
Egg Noodles for Beef/Chicken and Noodles


Quick Cake Frostings
Chocolate Yoghurt Cake
Apple Crisp
Pampered Chef Apple Crisp's-converted
Peanut Butter Cookies
Apple goodie
Flourless Chocolate torte
Chocolate Brownies
Peanut butter balls
Peanut butter cookies
Cranberry-Orange Pound Cake
Non-Dairy Topping
Crunchy Gelatin Treat
Biscoitos de Maizena
GINGERBREAD Cutout Cookies
Rolled out Cooky Recipe
Chocolate Roulade
Homemade Mochi
Summary: Pierogies
Homemade Gluten Free Brownies
Apple pie recipe with unusual crust
Yellow Cake
Soft Sugar Cookies
Sparkling Heart Cookies
Summary R/Rolled cookies
Brownie Pizza
Another Creme Puff-No Scooping
Rolled cookie Advice
Chocolate Chip Cookies
pastry in food processor
Easy Peanut Butter Cookies
Pund Cake
Summary Rolled cookies
Pumpkin Pie
Citrus Sugar Cut-Out Cookies
Mother B's Incredible Molasses Ginger Cookies


Kahlua & Baileys Irish Cream
Extremely Decadent Christmas Eggnog
hot cocoa mixes
Baltimore Eggnog
cooked eggnog


Summary: Batter/tempura recipe
Jan's flour Mix
Tip for Rolled Cookies (& pasta, too)
Substitute for Hidden Valley
Chicken Glaze
Summary: soy-free and dairy-free shortening for baking
Summary - GF Mayonnaise
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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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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. --------------------------------------------------------------------- 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 --------------------------------------------------------------------- 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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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 --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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). --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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! --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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 --------------------------------------------------------------------- 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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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. --------------------------------------------------------------------- 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 --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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. --------------------------------------------------------------------- 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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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? --------------------------------------------------------------------- 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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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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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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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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===================================================================== Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~ ===================================================================== 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 with thinner guides, about 1/8 inch thick. Roll the pasta dough into a large rectangle with a narrow end facing you. Then carefully roll each narrow end of the dough fairly tightly towards the centre. You end up with two connected rolls of dough side by side. Using a sharp floured knife, start at one end and cut across both rolls right down to the board about 1/4 inch from the edge. Making sure the sections stay in place continue cutting across the two rolls about 1/4 inch apart until you reach the other edge. Then the fun part - push the back of your knife under one of the rolls until it reaches the middle where the rolls are joined. Tip up the back of the knife carefully and lift the pasta dough from the board. The little rolls unwind and you have fresh pasta draped from the back of your knife. Gently transfer it to a piece of dowling and hang it up in the kitchen to dry. Flattening the knife blade slightly makes room to slide the dowling in. If you want to use it fresh oil it very lightly and keep in fridge. --------------------------------------------------------------------- From: Rebecca Markle <thebec@ERIE.NET> Subject: Substitute for Hidden Valley Sorry to hear it's off the list. Not good enough for us to eat. The base is just mayonnaise thinned down with buttermilk, so if you can tolerate buttermilk, put about 3/4 cup of buttermilk into a half empty jar of mayo, screw the lid back on, and shake till integrated. Season sparingly with salt, pepper, parsley, and dried onion. If you like garlic, go for it! It's your universe.... If you make this thick enough, it functions as a great binder for chicken nuggets. Coat your chicken with it, then roll in gf breading and pan-fry. --------------------------------------------------------------------- From: Rebecca Markle <thebec@ERIE.NET> Subject: Chicken Glaze I mix Wishbone Italian dressing into apricot or grape jam. It's a sweet/sour/spicy combo that can pleasantly wake up a boring chicken meal. Glaze the meat in the last five minutes of cooking. Another sauce to try is honey thinned down with gf balsamic vinegar. In fact, the restaraunt where I tasted this uses honey, balsamic vinegar & olive oil as a salad dressing. I have used the honey/b. vinegar great over caramelized onions & chicken. --------------------------------------------------------------------- From: susan bartulevicius <srbart@EFORTRESS.COM> Subject: Gravy Hi all! A while ago, I had asked about sweet rice flour. Several people said it works well in gravy...keeps it from separating. We just tried making some gravy with it, and all that has happened is that it clumps up. (Melted margarine in saucepan, then added the flour to cook as as roux before adding the gravy "fixins") Could someone who uses it in gravy tell me how to use it without getting one giant clump of sweet rice flour? Thanks in advance and Happy Thanksgiving to all! Susan I've received these replies to my gravy question earlier tonight...I'm posting the follow-up now...in case any wants to make turkey gravy! Thanks to all who replied...Susan --I would mix it with 1/2 cup of water to form a soupy mixture before adding it to the hot pan. This should keep it from lumping up. I also simmer my gizzards and stuff in water with a fresh sliced onion and use the broth from that before I add my flour mix. Gives it a nice body and not just a floury taste. -- No roux. Mix the sweet rice flour with enough liquid (cold broth, wine, water, cream) to a pourable consistency. Pour into boiling stock and drippings. Cook, stirring until thickened. Season to taste (may need a slight bit more seasoning as you are losing the caramelized milk solids in the butter). --Put sweet rice flour in a large, *dry* skillet. Cook it *dry* until it is a light to medium brown, being careful not to scorch or burn it. Take the skillet off the heat and gradually add milk or milk substitute, stirring constantly to avoid lumping. Return to low to medium heat and continue stirring. Once you get the consistency you want, add a little butter or margarine and/or salt/pepper to taste ( not mandatory). Browning the flour dry gives it a light nutty flavor. I didn't have problems with it lumping, but had to be really careful when adding the liquid; keep stirring and don't return the skillet to the heat too soon. --Mix it with cold water first, then add to the gravy. I use it like I would cornstarch and use it in place of cornstarch, since I must avoid corn. Arrowroot powder can be used also, but I find the flavor objectionable in a gravy. --I don't use the sweet rice flour -- instead I use arrowroot. It never clumps and really makes a great gravy. --No, no. You should be adding equal parts of the flour and water to create a slurry, similar to cornstarch and water, and use just a minimal amount of that - off the heat. It tends to thicken fast and you have to stir with a whisk constantly. --Have you tried brown rice flour; on my package it actually has a recipe for brown rice gravy, the brand of the flour is arrowhead mills. --I always thicken my sauces and gravy in the microwave. When the liquid is bubbling, I add a few spoonfuls of hot liquid in the flour or cornstarch which I have already mixed w/cold liquid (milk, water, stock, depending of the recipe) and put it back in the hot liquid, and cook it at High, whisking often, until thickened. ---------------------------------------------------------------------
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Copyright 1999 by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis - All rights reserved worldwide.

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

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