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

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

None

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

Chocolate Waffles

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

Cinnamon Swirl Bread for the holidays
storing GF bread
Honey & Bread Summary
HOLIDAY MINCEMEAT BREAD
Panforte (Strong Bread)

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

Avocado/Grapefruit Salad

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

Marinated turkey
Turkey loaf

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

Parsnips
Stuffing
Stuffings that turned out well-long
Egg Noodles for Beef/Chicken and Noodles
Sauerkraut

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

FOOD PROCESSOR GF PASTRY
CREAM PUFFS WITH HOT FUDGE SAUCE
Soft Sugar Cookies
Sparkling Heart Cookies
Summary Rolled cookies
Brownie Pizza
Another Creme Puff-No Scooping
Rolled cookie Advice
PECAN SANDIES
Chocolate Chip Cookies
pastry in food processor
Easy Peanut Butter Cookies
Pund Cake
RUMBALLS
Summary Rolled cookies
Pumpkin Pie
Citrus Sugar Cut-Out Cookies
Mother B's Incredible Molasses Ginger Cookies
FLOURLESS PEANUT BUTTER COOKIE

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

hot cocoa mixes
Punch
Baltimore Eggnog
cooked eggnog

Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~Miscelleanous~

Gummies
Summary: soy-free and dairy-free shortening for baking
Summary - GF Mayonnaise
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Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~

None
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Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~Breakfast~

From: Stephanie Robbins <steph@PAMELASPRODUCTS.COM> Subject: Chocolate Waffles ***These are great served for dessert!*** 2 eggs, separated 11/4 cups PAMELA'S PANCAKE MIX 1/3 cup sugar 1/4 cup cocoa powder 3/4 cup water 2 TBSP oil 1/2 teas vanilla flavoring Whip egg whites until stiff. In a separate bowl combine all other ingredients and mix until there are no lumps. Fold in the stiff egg whites and bake in greased, hot waffle iron. When done, place on a plate, put a scoop of vanilla ice cream on top of waffle and cover with hot fudge sauce. Don't forget to try our complete line of gourmet, gluten-free cookies, biscotti and baking mixes. Available in natural food stores nationwide. If you're in the UK our cookies are now available too. In Canada, our cookies have a whole new look, now in boxes. This ensures less breakage and fresher products. ---------------------------------------------------------------------
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads

From: <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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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: Nancy Garniez <nancygarniez@EROLS.COM> Subject: Avocado/Grapefruit Salad Combine avocado slices with the meat of pink grapefruit and marinate in balsamic vinegar to taste. Mine sat in the vinegar for a few hours before serving and it was divine, but it doesn't have to have advance preparation. ---------------------------------------------------------------------
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Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

From: 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: 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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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

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 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 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> Subject: 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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Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~Drinks~

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: AngelaLowry <artangel@ionet.net> Subject: Gummies Ingredients 3 envelopes unflavored gelatin 1/2 cup Capri sun dry drink mix 4 T cranberry extract or black cherry extract or other flavoring 1/2 cup ice cold water 1/2 cup ice cold pear juice Preparing Mix powders in a saucepan, pour in 1/2 cup ice cold water & 1/2 cup pear juice while stirring. when all is mixed (you'll get a gelatinous appearance) turn heat onto medium, continue mixing until steam is rising (before boiling) pour into molds. Chill 15 minutes minimum. You can chill much longer... dip into dry drink mix or dry sweetener or even sweet rice flour to keep from sticking. Keep in fridge. I use candy molds sprayed with a little oil spray. --------------------------------------------------------------------- From: Ginger Conner <midway@NETWORK-ONE.COM> Subject: Summary: soy-free and dairy-free shortening for baking 1. Oil instead of shortening and cut down on fat content by using half oil and half applesauce. Both work well. Uses Smart Squeeze Margai in the squeeze container because it fat free, but can't be used for baking 2. Hain makes a safflower oil soft margarine that may work well in baking, uses it to make muffins, only sure it's GF, but be sure not to use the "lite" margarines 3. Uses ghee, which is clarified butter, not dairy free, but caein free, uses it as a replacemnt for shortening in cake recipes, etc. in cooking 4. substitutes applesauce or mashed banana with fairly good results, but uses egg white or extra EnerG egg replacer on the GF stuff 5. Lard is only option. Uses olive oil in baking because of allergies to canola, corn oil, too. Bakes very little. 6. Suggested Crisco until she looked at the label - soybean oil! 7. Substitues canola oil for butter or solid shortening , also uses applesauce 8. One can't use any gluten, dairy, soy, yeast or eggs and finally gave up on baking 8. Mother's Corn Margarine is hosher and has few additives, lard for pie crusts, looks for recipes that call for liquid shortening 9. Coconut milk bought at Chinese grocery (cheaper); coconut cream cost the same and can be diluted for milk 10. uses Manteca (lard) in place of shortening and it tastes great --------------------------------------------------------------------- From: Bronwyn Neale-Conlon <jconlon@TIG.COM.AU> Subject: Summary - GF Mayonnaise Some simple recipes are available on the Internet at these sites: http://www.fwi.uva.nl/~mes/recipe/usenet/mayonnaise-1.html http://www.paleofood.com/dressing.htm#mayo ---------------------------------------------------------------------
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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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