Gluten Free Recipes

Heinz and Hunt are both OK ketchups, they use apple cider vinegar. I use very little Bob's flours unless emergency and then I use Serenaid with it. I get mostof my flours from an Internationial grocery that carries East Indian, oriental and African foods. And some from HFS. Angela

Hi, I was reading some recipies from the archives, and came across some that called for GFCF Baking powder. I didn't know that baking powder was not gfcf. What exactly is the culprit? Glueten? I have been giving my daughter homemade bread and other goodies this week, as I just bought my new mixer. I am using baking powder. She has been acting out, but I thought it was due to a slip up we had this weekend. I would hate to think that I am making it worse by using the wrong baking powder to make her "gfcf" bread! The brand of baking powder I am using, I purchased from the grocery store. It is "Clabber Girl". Is that ok??? Help!!! Debbie Waltman

Hi, A while back someone posted a recepie(maybe on GFCFkids?) for a type of doughnut. I think they were like doughnut holes, round and fried in oil, then dipped in a mixture of cinnomon and sugar? I printed the recipie, but lost it. :o( I have tried repeatedly to search the archives, but I can't seem to locate the recipie. I am not sure of the name of it. If someone can help me find it, I would really appreciate it. thanks!! Debbie Waltman

Try Hain's Safflower Oil Margarine. I got it at the HFS. Jo

Dear listmates, Is there any brand that has GFCF margarine without soy? My son is allergic to soy. A lot of the recipies contain margarine and all brands I found have soy in it. Thanks, Vera -

Carrie, We use Bob's Red Mill flours with no apparent reaction. There is a cross contamination issue though. All Ketchups are not gfcf, check www.gfcfdiet.com for a list of ok ones. It takes awhile for kids to start eating more. We've been on the diet for almost 2 months, and our daughter has not expanded her diet yet. Hang in there! Jaymee

Thank you all for helping me out here...I don't have time right now to do all this investigating. The french fries and the crisp rice questions really helped me a lot and I just want to say thanks....Carrie Portland, Oregon

Nobody answered me about their opinion of Bob's Red Mill Flours...I'd also like to know if all ketchup is gfcf...it is right...I thought so until I saw a recipe for gfcf ketchup. Kado still isn't eating very much, is that typical? Thanks, Carrie

HUNGARIAN BEEF AND PEPPER GOULASH 2 ounces smoked slab bacon, diced 1 large onion, cut in 1-inch pieces 1 1/2 pounds beef stew meat, cut in 1-inch cubes, also good with venison 2 medium green bell peppers, cut in 1-inch squares 1 small red bell pepper, cut in 1-inch squares 3 tablespoons tomato paste 1 1/2 tablespoons sweet Hungarian paprika salt and freshly ground pepper 1/4 cup GFCF sour cream 1/2 cup water Cook the bacon in the pressure cooker uncovered over medium heat until crisp, 4-5 minutes. Add the onion and cook 1 minute. Add beef, raise heat to medium high and cook, turning, until beef is browned, 5-7 minutes. Add bell peppers. Combine 1/2 cup water, tomato paste and paprika in a small bowl; blend well. Add to cooker. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure. Season with salt and pepper, stir in sour cream and serve. Makes 4-6 servings. To slow cook, crisp bacon, brown meat, combine all except sour cream in pressure cooker, cook 3-5 hours, season and stir in sour cream and serve. Carrot Bread 1 cup sugar 3/4 cup apple or pear sauce 1/2 cup white rice flour 1tsp. salt 1tsp. GFCF vanilla 1tsp. cinnamon 1/2 cup egg or substitute 1/2 cup crushed pineapple in juice, drained 1 cup tapioca, potato, other GFCF flour 1tsp. GFCF baking powder 1/4 cup shelled walnuts (optional) 1 cup shredded raw carrots Preheat oven to 350 degrees. Lightly coat a loaf pan w/ vegetable spray, then dust w/ flour. Mix sugar, egg substitute and fruit sauce in a bowl. Combine dry ingredients and add to fruit sauce mixture. Add carrots, pineapple, vanilla and nuts. Pour into pan and bake for 50 minutes. Makes 16 slices. Pot Roast, Italian Style 3 tablespoons olive oil 3 pounds beef chuck roast 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large onion -- thickly sliced 2 carrots -- cut in 1/4" rounds 2 celery ribs -- cut in 1/4" slices 6 cloves garlic -- crushed 1 cup dry red wine or beef broth 1 pound ripe Roma tomatoes --peeled chopped OR 16 ounces canned peeled tomatoes-- chopped & undrained 3 tablespoons balsamic vinegar Preheat the oven to 325 degrees. In a large heatproof casserole, heat 1 1/2 tablespoons of the oil over medium high heat. Season the roast on all sides with the 1 teaspoon salt and 1/4 teaspoon pepper and place in the casserole. Cook, turning once, until browned, approximately 8 minutes. Transfer to a plate. Add the remaining 1 1/2 tablespoons of oil to the casserole. Add the onions, celery, and garlic. Reduce the heat to medium and cover. Cook, stirring often, until the vegetables soften, approximately 8 minutes. Add the red wine or broth and tomatoes and bring to a boil. Cook until slightly reduced, approximately 5 minutes. Return the meat to the casserole and cover. Bake until the meat is fork tender, approximately 2 hours. Transfer the meat to a deep serving platter and cover with foil to keep warm. Let the casserole stand off the heat for 5 minutes. Skim off any fat that rises to the surface. Transfer the sauce with the vegetables to a blender or a food processor fitted with the metal blade, add the vinegar, and puree. Season the sauce with salt and pepper to taste. Pour the sauce over the meat and serve immediately. The pot roast and sauce can be prepared up to 2 days ahead. Let cool, then combine the meat and sauce, cover tightly, and refrigerate. Reheat gently before serving. Alice Springs Chicken Honey Mustard Marinade: 1/2 cup Grey Poupon Dijon mustard 1/2 cup honey 1 1/2 teaspoons vegetable oil 1/2 teaspoon lemon juice Chicken: 4 skinless boneless chicken breasts 1 tablespoon vegetable oil 2 cups mushrooms -- sliced 2 tablespoons GFCF margarine salt and pepper -- to taste paprika 4 slices bacon -- cooked 2 teaspoons fresh parsley --finely chopped Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375 degrees and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you dont have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, sauté the sliced mushrooms in margarine in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika. Cut cooked bacon slices in 2 and stack bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side. Pasta with Szechwan Dressing 8 oz GFCF Pasta (preferably Thai rice noodles) 2 c Broccoli florets SZECHWAN DRESSING: MAKES 3/4 CUP: 1/3 c nut butter or tahini (smooth/chunky) 1/2 c Hot vegetable stock or water 1 ts GFCF Soy sauce 2 tb Rice vinegar or lime juice 2 tb Safflower oil or sesame oil 2 x Cloves Garlic, minced 1/2 ts Dry crushed red pepper 2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together nut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccoli and tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Chinese Stir Fried Vegetables Main Recipe 1 sliced onion 2 chopped spring onions 1 teacup shredded cabbage 1/2 sliced red pepper 1 sliced tomato 2 tablespoons coarsely grated carrots 2 tablespoons bean sprouts a pinch GFCF baking powder a pinch citric acid 2 teaspoons GFCF soy sauce 2 teaspoons ginger water 1 teaspoon chili garlic paste 1 tablespoon sesame oil salt to taste Main Procedure. Heat the oil on a large wok or pan on a high flame. Add the onions, vegetables, baking powder and citric acid and stir for a while. Add the soy sauce, ginger water, chili garlic paste, and salt and mix well. Serve hot with rice. For the ginger water, grate 1 T of fresh ginger, add 1/4 cup of water and keep aside for 1/2 hour. For the chili garlic paste, grind 5 to 6 garlic cloves with 5 red chilies and 1/4 cup of water in blender. SPANISH CHICKEN AND RICE 2 tablespoons vegetable oil 2 1/2 to 3 pound broiler fryer chicken, cut up or breast strips 1 can (10 1/2 ounces) chicken broth 1 cup chopped mild green pepper 1 can (about 8 ounces) tomatoes, drained and chopped or 1/2 cup chopped fresh tomatoes 2/3 cup uncooked regular long-grain rice 3 cloves garlic, minced 2 tablespoons chopped pimento 1/4 teaspoon hot pepper sauce fresh parsley springs for garnish In 10-inch skillet over medium high heat, in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in broth, green pepper, tomatoes, rice, garlic, pimento and hot pepper sauce. Reduce heat to low. Cover, cook 35 minutes or until liquid is absorbed and chicken is no longer pink and juices run clear. To serve, spoon some rice mixture on each plate and top with chicken. Garnish with parsley, if desired. Makes 4 main-dish servings. COWBOY ENCHILADA Sauce: 2 pounds hamburger meat 1 garlic clove --minced 1 t chili powder 1 l6-ounce can tomato sauce 8-10 large 10" plain GFCF pancakes eggs 2 cups finely chopped onions salsa GFCF sour cream Brown the hamburger and drain. Add the next three ingredients to meat and cook for 10 minutes. Scramble two eggs for each person with onions. For enchiladas, take pancakes, fill with meat mixture. Top with eggs and salsa and sour cream if desired. I use frozen pancakes warmed briefly. Cabbage Soup 1 small head of cabbage, cut in pieces 1 bunch celery, chopped 3 cloves garlic, minced 3 yellow onions, chopped 2 cans broth 2 large cans V-8 juice 1 can water-from V-8 can salt and pepper to taste bottled hot sauce to taste Cook (simmer) about 2 hours covered. If you want meat, is very good with meatballs. GORDITAS Filling: 1 pound ground beef 1 small onion, chopped 2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon garlic salt 1/4 teaspoon chile powder Shell: 2 cups corn flour- masa harina 1 teaspoon GFCF baking powder 2 teaspoons salt 1 cup water 2 pieces bacon, fried and crumbled Topping: Shredded lettuce Sliced or diced tomatoes GFCF Sour cream cilantro Fry beef and onion together. Season with salt, pepper, garlic salt and chile powder. While meat is cooking, mix with hands all ingredients for shells. Pinch off small portion of dough and roll into 2-inch ball. With quick patting motion, flatten out to 1/2 inch thickness and about 3 - 5 inches in diameter. Fry in hot oil in skillet until golden brown, turning once. Drain. Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and other condiments. Serve with favorite chile or taco sauce. "Gordita" means "little fat one". Angela

FLAVORFUL VEGETABLE STOCK Those who prefer not to cook with meat stocks are left at sea when it comes to the many recipes calling for chicken or beef stock. Canned vegetable stock, to put it bluntly, tastes terrible--like a combination of aluminum and artificial onion powder. But this vegetable stock is so flavorful that even if you regularly use chicken stock, you may want to make the switch. (Makes 9 cups) Freezes well. 3 onions, chopped 3 tablespoons unsalted GFCF margarine (or olive oil, if you prefer) 2 leeks, washed well and chopped 2 carrots, chopped 2 celery ribs, chopped 1/4 pound mushroom caps, chopped 1 cup potato peels 12 cups cold water 1/4 cup lentils 6 garlic cloves, unpeeled 1/2 teaspoon black peppercorns 1/2 teaspoon thyme, crumbled 1/2 teaspoon tarragon 1 bay leaf 1/2 bunch fresh parsley 1 teaspoon sea salt In a stockpot, cook the onions in margarine or oil over medium heat, stirring until golden. Add leeks, carrots, celery, mushrooms, potato peelings, and 1/3 cup of water. Simmer, covered, for 5 minutes. Add all the rest of the ingredients. Simmer, uncovered, for two hours. Pour the stock through a fine sieve into a heatproof bowl and cool to room temperature. For thick stock puree everything. Store in the refrigerator. It will keep for one week. (Or you can freeze it for up to 3 months.) Skim the oil from the top before using it. BLACK BEAN SALSA 1 box frozen white shoepeg corn 1 16-ounce can black beans 1 small red onion, peeled and diced 1 Italian or Roma tomato, finely chopped 1 half-bunch cilantro, finely chopped the juice of two limes 1 jalapeno pepper, seeded, de-veined, and finelychopped sea salt to taste Mix all ingredients in a medium glass bowl. Let stand at room temperature for at least 15 minutes before serving. You can make it ahead and chill it, but bring it back to room temperature before serving. It's especially tasty with blue corn tortilla chips. SHAKE N BAKE 4 C. GFCF mixture of FLOURS like soy and rice and bean, use what you like but use several. 2 tsp CAYENNE PEPPER 1 C. GFCF CEREAL, CRUSHED 2 TBSP. PARSLEY FLAKES 2 tsp. GARLIC POWDER 1 TBSP. ONION POWDER 2 tsp. CHILI POWDER 2 TBSP. TACO SEASONING 1 tsp. BLACK PEPPER 1 tsp. CURRY (OR MORE) 1 tsp. SWEET BASIL 1 tsp. OREGANO Combine all non-flour ingredients in blender and whirl, add to flours and combine well. Store in Freezer in zipper bag and use to coat meats, fish, fowl, and vegs. Shake and Bake in bag as a dry batter. To make egg batter, add 1/2 cup mix to one egg and dip and fry. Hard Nougat 2 C powdered sugar 1/2 C almonds 1/2 Tbsp GFCF margarine Scald, peel by rubbing in kitchen towel and chop almonds. Melt powdered sugar in a pan, stirring continuously. When melted and browned, add in first the margarine and then the almonds. Grease a cookie or jelly roll pan with oil and tip the mixture into it. When cold, break into chunks. Keep in an air-tight tin. Like almondy brittle. Marzipan 2 C sweet almonds 6 bitter almonds --or 1 t bitter almond flavor 2 C powdered sugar 2 whites of egg Scald almonds (do not boil), peel and soak in water for a couple of hours until blanched. Dry thoroughly and put them twice through the blender/grinder. Mix with sugar and the whites of egg. Form into small flat cakes. Toast slowly over low heat for about 20 mins. Puffy Potatoes 2 large baking potatoes 1/2 stick GFCF margarine 1/2 cup GFCF milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup Soymage 1 tablespoon ' Parmesan' Soymage sprinkle Under running water, wash the skin of the potatoes. Dry well, and prick several holes in each potato with a fork. Bake potatoes in an oven or microwave. In regular oven, preat to 425 degrees, and bake for 1 hour. In a microwave, bake on high for 10 minutes. When time is up, pierce with a fork to make sure the potato is done, (fork should go in easilly). Cut each cooked potato in half, lengthwise. Scoop out the insides of the potato with a spoon. Place the potato insides into a mixing bowl, and add margarine. Mash with a fork or potato masher. Add milk and whip with an electric mixer, until fluffy. Add salt and pepper and 1/2 of the soymage and mix well. Spoon potato mixture back into the skins, and top with the rest of the soymage and 'Parmesan'. Bake for 5 minutes. You can put the potato under the broiler to brown the top lightly, if desired. Peking Fried Rice 2 tablespoons oil 1 teaspoon salt 1 onion -- diced fine 1 stalk celery -- diced fine 2 eggs -- beaten 1 cup frozen peas and carrots 1 cup bean sprouts --fresh or canned 6 cups cold cooked rice 3 tablespoons GFCF soy sauce -- or to taste 1 teaspoon Five Spice Powder (optional) 2 scallions -- diced, green part only Heat oil in a large non stick frying pan. Add salt to the pan, then add onion and stir until tender. Add celery and stir until it begins to change color. Push to side of pan. Stir in eggs, keep stirring until the eggs begin to cook through. Add frozen peas and carrots, cover pan with a lid, and continue to cook 5 minutes, over low heat. Remove the lid and add rice, stir until rice is heated through and separated. Stir in soy sauce and five spice powder and cook until rice is a nice light brown color. Stir in scallions and serve hot. Moroccan Chicken Stew 2 cups chicken broth 1/4 cup tomato paste 1 tsp ground cumin 1 tsp salt 1/4 tsp ground cinnamon 1/2 cup dark raisins 1 medium onion, sliced thin t tblspn miced fresh garlic 2 pounds butternut squash, peeled, seeded, and cut into 1 1/2 inch chunks 1 can chick-peas,drained and rinsed 4 chicken thighs or 2 breasts skin and visible fat removed, bone-in or boneless In a 4 quart pot, whisk together the chicken broth, tomato paste cumin, salt, red pepper, and cinnamon until blended. Stir in the raisins, onion, garlic, squash, peas, chick-peas, and chicken. Bring to a gentle boil over medium-heat. Reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the squash is tender and the chicken is opaque. Pear-Sage Galettes 2 firm pears 1 egg 1/4 cup GFCF sweet rice flour pinch salt and pepper 1/2 teaspoon fresh minced sage Coarsely grate pears and mix them with egg, flour, a pinch of salt and pepper, and sage. Melt a healthy nubbin of GFCF margarine in a skillet and when hot and foamy, drop in heaping tablespoons of batter, making rounds about 3 inches in diameter. Fry 1 or 2 minutes, or until golden on the bottom, then turn and fry the other side. Serve hot as a savory side dish. Boudin with Pan-Grilled Pears 2 pounds firm pears, sliced 1 inch thick 3 T GFCF margarine Melt margarine in a large skillet. When it is hot and foamy, add the pears. then reduce the heat to low. Cook until golden-brown and just beginning to caramelize, about 10 to 12 minutes. Sprinkle with a little salt, pepper, cinnamon and nutmeg OR brown sugar, cinnamon and nutmeg. If desired, pour in a splash of Calvados or Armagnac and flambe. Serve hot with sausages, pork chops, or best of all, blood sausages. Red Cabbage and Pears. Core and halve a red cabbage. Cut it into thin shreds. Melt 3 tablespoons GFCF margarine in a large saucepan over medium heat. When it is hot and foamy, add 1 minced onion and 2 pears that have been peeled, cored and cut into 1/4-inch cubes. Saute 2 or 3 minutes, then add the cabbage and continue to saute until the cabbage is glistening. Deglaze the pan with 3 T red wine vinegar, then add about 1/4 cup chicken stock and a little salt and pepper. Just before serving, peel and coarsely grate 2 pears; stir them into the cabbage. Serve topped with GFCF sour cream. HINTS & TIPS How much does meat benefit from being marinated before cooking -- and what is the optimum amount of marinating time? In the search for the best marinade, we developed a citrus-based mixture (see accompanying recipe) designed for pork tenderloin or boneless skinless chicken breasts. Both were allowed to marinate for two hours, four hours and 24 hours. We also wanted to find out whether salt would draw an excessive amount of moisture from the chicken breasts if it was part of the marinade. So we made two versions of the marinade, one with salt and one without. Once it had marinated, we sautéed the meat in the same amount of oil over the same heat for the same length of time. We found that marinating meat, as expected, adds juiciness and flavor. However, chicken absorbs marinades faster than pork tenderloin. THE BEST WAY (Opinion!) Chicken breasts. We preferred the chicken left in the salted marinade. It had a zesty citrus flavor and was tender and juicy. Marinating the chicken for a longer time didn't enhance either the flavor or the texture. However, the breast left in the salted marinade overnight turned out dry and stringy after it was cooked. We surmised that had the chicken been whole or the breast not been skinless the flesh would have been moister. Pork tenderloin. We liked the flavor and texture of the pork tenderloin that had been marinated without salt for 24 hours. The pork tenderloin that had been left in a salted marinade for 24 hours was dry. Marinating the pork for less time, either two or four hours wasn't worth the bother. If you want a marinade to add flavor, the tenderloin has to soak for more than four hours. ALL-PURPOSE MARINADE This recipe yields enough marinade for 2 pork tenderloins or 6 chicken breasts. INGREDIENTS: 2 tablespoons finely minced orange zest 1 cup freshly squeezed orange juice 2/3 cup hoisin sauce or GFCF soy sauce 1/4 cup honey 6 garlic cloves, finely minced 1/4 cup very finely minced fresh ginger 1/2 cup minced whole green onions 1/2 teaspoon salt (optional) Combine all ingredients in a nonreactive container. Add meat to the container, cover and refrigerate overnight if you're not using salt. If you're using salt, marinate in the refrigerator for no longer than 4 hours. Yields 2 1/2 cups. In a three-step process, we cooked medium-sized russet potatoes 14 ways, testing oven temperature, cooking time and cooking style. We wrapped, oiled, buttered, salted -- and left some completely plain. We even tried the microwave. We agreed potatoes are best when cooked in a 350-degree oven for 1 1/2 hours. Potatoes baked at higher temperatures for less time had limp skins and dense flesh. The most varied results, however, came from slight changes in the cooking method. The potatoes cooked in foil were a disaster they tasted more steamed than baked. The skin was limp and chewy, the flesh dense and overly-moist. Rubbing the potato with oil produced a similar steamed effect, but the flavor was better. And when microwaved, the potato turned into a shriveled, mushy mess. THE BEST WAY (Opinion!) The plain potato, pierced with a fork to let steam escape, produced the best results. Baked at 350 degrees for 1 1/2 hours, the potato emerged with a great flavor and a light and fluffy texture. In addition, the skin was crisp but chewable. AN APPEALING ALTERNATIVE If you want a change from the pure baked potato experience, the potato rubbed with olive oil and coarse salt is a good choice. The skin absorbs the flavor of the oil and the flecks of salt give it added visual interest. Surprisingly, we found that the potato rubbed with GFCF margarine wasn't as good as the one with oil. The cooked flavor didn't improve the outside. FOR THE HURRIED COOK In a time crunch, you can microwave a potato for 5 minutes, then finish it in a 350-degree oven for 10 minutes. The oven helps crisp the skin and dry out the flesh so it's not dense and gluey like the potato fully baked in a microwave. CHOP SUEY SALAD 4 oz medium Chinese or Thai rice noodles 4 oz broccoli florets 8 oz fresh bean sprouts 2 oz mushrooms, thinly sliced 5 green onions, chopped 4 oz cooked, peeled prawns or thin sliced cooked chicken 3 tbs sunflower oil 1 tbs GFCF soy sauce pinch ground ginger 1 t honey ½ red and ½ green or yellow pepper, cut into thin slivers Break noodles in half and cook in pan of boiling water for 3-4 minutes until tender. Drain and cool. Cut broccoli into small pieces and blanch in a pan of boiling water for 3 minutes, drain and rinse in cold water, then drain again. Wash bean sprouts and trim roots, if preferred. Put into bowl with mushrooms, onions, peppers, prawns or chicken, broccoli and noodles. Mix oil, honey, soy sauce and ginger together. Pour over salad and toss ingredients lightly together. Serve chilled. FISH BALLS 1 7 oz tin GFCF tuna fish or salmon, cooked leftover filet is fine too. 1 cup boiled, mashed potato 1 small onion, finely chopped 1 clove garlic (crushed) 1 egg, beaten 1 tsp. ground cumin (optional) salt & pepper 1 tbs. chopped parsley, tarragon or other fresh herbs to taste Mix together all the ingredients and form small balls the size of a walnut. Leave to rest for at least half an hour. Fry in a little oil, until golden brown. Drain on kitchen roll. Note: Can be served as hors d'oeuvres on cocktail sticks. Can also be formed into small cakes and fried. Particularly popular with children. Good with GFCF Catsup for them. Adults can use a tartar sauce or horseradish sauce. SCRAMBLED EGGS WITH SMOKED SALMON 4 large eggs 4 oz smoked salmon 4 tbsp GFCF milk 2 T GFCF margarine, or less salt and black pepper 1/2 t favorite herbs Chop salmon roughly and soak in a mug with milk for 20 minutes. Melt half the margarine on a low heat in a small heavy-based pan. Beat eggs and season. When pan is hot, swirl around pan and pour in beaten eggs - stir constantly. When egg has begun to solidify, but there is still a fair amount of liquid, add salmon and milk stir continuously. When almost all liquid has gone, remove pan from heat, add rest of margarine and continue stirring. Serve immediately on triangles of toasted GFCF bread. SUN DRIED TOMATO SPREAD 1 package GFCF Cream Cheese 2 T GFCF sour cream 2 tbsp fresh basil (2 tsp dried) 3 tbsp chopped sundried tomatoes 1/4 tsp lemon juice cracked peppercorns as desired Combine all ingredients until well blended. Serve with toast wedges, cucumber slice, fresh zuchinni slice. CRAB MEAT DIP 1 (8oz) pkg GFCF cream cheese 4 oz crab meat 1 tbsp onion, finely chopped 1/2 tbsp horse radish 1/2 tsp Worchestershire sauce 2 drops hot pepper sauce 1/8 C finely chopped pecans paprika to taste Stir cream cheese with sour cream until softened. Blend the next 5 ingredients until well combined. Spread in 9 pie pan. Top with pecans and paprika. Bake at 3750F uncovered for 25 minutes or until lightly browned. Serve on crackers, toast or stuff into miniature tart crust (can be toasted in tarts). Angela

Be careful of temps as stated and most candy works better on a dry day. I use a few real marble tiles that I picked up at a home improvement store, it works great and I can wash and store them when not doing candy or pastry. Angela Lowry, enjoy. Nut Brittle 3 cups sugar 1 cup white corn syrup, or sugar cane syrup 1/2 cup water 3 cups nuts, raw peanuts, pecan pieces, almond pieces, walnut, pine nuts, even soy nuts 1 tablespoon GFCG margarine 1 teaspoon salt 2 tablespoons aluminum free baking soda Oil 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add nuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and nuts will "pop" because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will "puff up". Pour candy on pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces. Makes 2 1/2 to 3 pounds. Use a candy thermometer for perfect brittle! Nut Butter Balls Here is a great snack and wonderful recipe for kids: 1 c. nut butter or tahini 1 c. powdered rice or Dari-free milk 1/2 c. honey Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa " " " coconut dip into chocolate fondue World's Greatest Fudge Ingredients: 4 tbs. cocoa 1 box (16 oz.) 10-X sugar 4 tbs.. nut butter 1/2 lb. (2 sticks) Fleishman's unsalted margarine or other GFCF Mix the cocoa and sugar together well. In a double boiler melt the butter and nut butter together. Pour the melted mix into the bowl with the sugar/cocoa mix in it. Mix well (but not with a mixer, but rather with your hands or a wooden spoon). Grease a 9 x 9 pan (or one of similar size). Place the fudge mixture into the pan and pat down until evenly distributed. Cut the fudge as desired (this is important to do before you go to the next step because it is not easy to cut after this point...) Place the fudge into the fridge until it is firm (actually more like hard) When you are going to eat the fudge get it out for a bit and let it warm up to room temperature (much better than when it is hard and cold). JELLY CANDIES IN A SMALL PAN- 1 3/4 oz Dry fruit pectin (Sure Jel) 3/4 c Water 1/2 ts GFCF Baking soda IN A 2ND LARGER PAN 1 c Sugar 1 c Light Karo, corn or cane syrup 1/2 teas lemon juice or 1/2 teas Vit C crystals (absorbic acid) 1T oil of lemon, or oil of orange or other natural flavoring Lightly grease candy molds, or spray with oil, and sprinkle with granulated sugar. Cook both mixtures, stirring alternately until foam subsides. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture. Remove from heat and stir in flavoring & 1/2 teas lemon juice or Vit C crystals. Pour into prepared molds. Let set for 24 hours. Remove from molds & roll in granulated sugar. These don't keep long, but then they don't need to. Lemon Drops 2 c Sugar 1 c Light corn syrup or cane syrup 1/2 c Water 1/2 ts Oil of lemon* 1. Coat well 10 toy muffin-cup pans (6 cups to a pan) or 60 tiny fancy metal molds with vegetable oil. OR: You may drop the mixture by teaspoonfuls onto oiled cooky sheets to make patties. 2. Combine sugar, syrup and water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling; wipe sugar crystals from side of pan as mixture cooks. 3. Reduce heat to medium and cook, without stirring, to 300F on a candy thermometer. (A teaspoonful of syrup will separate into threads that are hard and brittle when dropped in cold water.) 4. Remove saucepan from heat and stir in oil of lemon until mixture stops bubbling. 5. Pour syrup by spoonfuls into oiled molds. (If syrup becomes too hard, return saucepan to very low heat, just until mixture thins, but not long enough for syrup to darken.) Cool candies in molds at least one hour. 6. To remove candies: Insert the pointed tip of a small paring knife around edge of molds and press to loosen. Toss in small batches in a paper bag with 2T dry rice flour and shake like shake-in-bake to coat to prevent from sticking.Store in layers, separated by aluminum foil or parchment, in a tight-fitting container. Orange Drops - Follow above directions for Lemon Drops, substituting 1/2 tsp. oil of orange* for the 1/2 tsp. oil of lemon. *Oil of lemon and oil of orange are products that can be purchased in any drug store. You can also substitute 1 1/2 tsp. lemon extract or orange extract for the oils, if you wish. WARNING! you must use a METAL mold or pan, not plastic. Lollipops 2 c Sugar 3/4 c Light corn syrup or cane syrup 1 c Water 1 pn Salt 1/2 ts Peppermint or cinnamon oil; -or to taste for color a few drops of beet juice, cranberry extract or blueberry juice (optional) Popsicle sticks or lolly sticks In a saucepan combine sugar, corn syrup, water and salt and bring to boil. Cool mixture until candy thermometer registers 300-310~ or a drop of the mixture placed in cold water produces a brittle strand of candy. Remove from heat and stir in 1/2 to 1 ts peppermint or cinnamon oil. Stir in several drops of coloring and stir to combine. On a lightly oiled marble slab pour the syrup into small round shapes and position a paper lollipop stick in each round. As an alternative, pour syrup into lightly oiled small or regular cupcake tins and position a popsicle stick in each cup. Allow lollipops to harden and then carefully remove from either marble surface or cupcake tins. Individually wrap each lollipop in plastic wrap to prevent them from sticking together. Yield: 2 dozen small lollipops or 1 dozen large lollipops. LOLLIPOPS Amount Measure Ingredient -- Preparation Method

Autism Awareness Card: Feel free to photocopy, laminate, and distribute this credit-card size awareness card. Front of card: AUTISM COMMUNICATION May be non-verbal or have very limited verbal abilities. .May appear deaf; may not respond to verbal cues. .May repeat words or phrases in place of normal communications. .May have difficulty expressing needs; uses gestures or points. BEHAVIOR May have tantrums - display extreme distress for no apparent reason. .May exhibit inappropriate laughing or giggling. .May show no real fear of dangers. .May have little or not eye contact. .May appear insensitive to pain. .May be sensitive to touch, sound or bright lights. .May exhibit self-stimulating behaviors: hand-flapping, finger-flicking, body rocking. BEHAVIOR May not understand rights. .May have difficulty remembering facts or details of offenses. .May become anxious in new situations. .May not understand consequences of their actions. Back of Card: AUTISM HELPFUL HINTS FOR INTERACTIONS WITH INDIVIDUALS WITH AUTISM Ø Use simple language; speak slowly and clearly. Ø Use concrete terms and ideas. Ø Repeat simple questions; allowing time (10-15 seconds) for a response. Ø Proceed slowly and give praise and encouragement. Ø Do not attempt to physically stop self-stimulating behavior. Ø REMEMBER: each individual with autism is unique and may act or react differently. PLEASE contact a responsible person who is familiar with the individual. For more information, call 800-3autism The Autism Society of America gives permission for this article to be reprinted, but requests that credit be given to the ASA, including our contact information. Advocate newsletter March-April 2000 issue Autism Society of America 7910 Woodmont Avenue Suite 300 Bethesda, MD 20814-3015 800-3AUTISM www.autism-society.org

Educating Emergency Responders: Why It's Important and What You Can Do To Help By Bill Davis Imagine yourself trapped in a burning home, firefighters everywhere, sirens blaring, thick smoke blurring your vision. Or imagine being questioned by a police officer about a violent crime you have just witnessed. Or imagine that an emergency medical technician (EMT) has just approached you to try to assess your injuries after an accident. It's likely that you would feel scared and confused, and find it difficult to make any sense of what just happened. Now imagine your child with autism in one of these same situations. He is overwhelmed and over-stimulated. He experiences extreme processing problems and becomes very defensive. He waves his arms, flaps his hands, and starts to bite himself. He's pacing back and forth, vocalizing unintelligible words of stress. A police officer approaches cautiously. The child doesn't make eye contact, won't answer any questions, and just repeats whatever the officer says. He clings to a shiny ball, shifting it frantically from hand to hand. The officer's mind is racing - Is it drugs? Mental illness? A seizure? He moves closer and touches the child's shoulders. The child grunts, waves his arms frantically, and begins to run away. The officer then subdues, cuffs, and takes the child to a holding cell. After many questions, he retreats, wedging himself into the corner, silently rocking. To you and I, all of these gestures and defensive actions look very familiar. But to the untrained eye, our children's actions can be terribly misinterpreted and their very lives put in danger. Educating Emergency Personnel Individuals with autism are in a constant state of "fight or flight," and episodes like the one just described can and do occur throughout our communities. As parents of children with special needs, I believe it is our mandate to raise the awareness and skill level of our emergency service personnel, caregivers, therapists, family members, and neighbors in our communities. The key to raising awareness is education - whether it's you educating your local police department about your child or pushing for the implementation of an autism training program in your community, county or even state. Of course, like almost everything else - finding proper services, hiring skilled therapists, attending IEPs (Individualized Educational Program) - the burden often rests on your shoulders, the parent. Below are tips for what you can do as a parent and as a member of the larger autism community to make the world a little safer for your child and the many others like him or her. Steps You Can Take Ø Pick up the phone. Contact your local police, fire, and ambulance divisions and ask to speak to the training officer. Ø Explain who you are. Explain to that person that you have a child with autism and wish to make their department personnel aware of the problems that arise when encountering people with autism. Ø Offer to speak. Offer to speak at a daily "roll call" (the meeting where police officers come together to learn about their duties for the day), staff meeting, or at a department training session. Ø Go prepared. Pull together a presentation, including, if possible, a packet of relevant information to hand out. I hand out a small checklist (like the one on page 29) and a few articles that I collected from local newspapers. The topic areas to touch on in your talk might include: Personal Description I always begin my training by saying a little about myself, my family, and our daily activities concerning our son, Chris. Then I talk about Chris, the onset of the disorder, and the changes in his behavior that took place. Changes like his loss of language, the way he went limp when we touched him, and how he stopped eating and stopped looking at us. I also talk about how he started walking on his toes, how he would not leave the house, and how he would just rock back and forth. It would also upset him if we got too close, and it took months of edging a little closer each day for him to eventually let us sit next to him. I talk about how we started a 40-hour-a-week, one-on-one behavioral intervention program and the efforts we go through to engage him constantly, which helps to keep him from falling back into his world of self-stimulation. I also make sure to leave my phone number and a physical description of my son and his characteristics. You can do this by handing out a photo of your child which includes the same information you would put on a medical alert tag. Provide an Overview of Autism I also provide an overview of autism to paint a picture for them, and discuss the behaviors they may some day encounter: Ø non-verbal, limited range of speech, echolalia (echoing words), rambling speech, non-focused speech, etc. Ø noticeable physical overactivity or extreme underactivity Ø unusual or repetitive physical actions Ø self-injurious behavior; tantrumming Ø difficulty in expressing needs; use of gestures or exhibits other nervous like behaviors Ø inappropriate response, no response to sound or verbal communication Ø apparent over-sensitivity or under-sensitivity Ø no real fear of danger I also explain that many children with autism avoid eye contact, that they can be standoffish and that they don't like to be touched. It is very important to let the audience you are addressing know that individuals with autism have no real fear of danger and may have a high tolerance to pain. Communication Issues Talk about communication. Children with autism may express their needs by gesturing. Some are non-verbal and use visual communication tools, such as PECS (Picture Exchange Communication System). Some individuals may be very loud or stand too close. Others may touch their body parts or tickle you in an inappropriate place. They do not understand that people do not want to be touched that way. They may bite themselves, spit, or become aggressive. Remind the individuals you are speaking to that they do not need to become an expert on autism, but that they should try to watch for these behavioral cues. I always try to give some communication tips, such as: Ø get the child's attention quietly Ø stand directly in front of him or her Ø repeat questions Ø have patience, and Ø allow plenty of time for a response What Should Emergency Responders Do? In general, it is recommended that emergency personnel rely on their training and maintain their composure while assessing the overall situation. In particular, they should maintain a calm exterior presence. A person with autism will be more likely to react in the same manner as those around him or her. If others escalate their actions, for example, they may further escalate theirs. Noise or movement can further increase the escalated behavior; it is best that the area be cleared of bystanders to allow the individual with autism to calm down. I also tell people about "runners" (individuals with autism who run from their homes or the individual who is watching them) and about augmentative communication devices. In addition, I advise all emergency responders to check carefully for injuries. Different Responders; Different Concerns In preparing what to say to the various emergency personnel, it is a good idea to keep in mind that different emergency responders - police officers, firefighters, and emergency medical personnel - have different concerns that should be kept in mind when dealing with a particular emergency situation. Police Officers Police are usually concerned with behaviors and how to subdue a person with autism without harm to himself or the individual. Ø Remain calm and try to find a comfort level with the individual. Ø Do not use "literal expressions," like "freeze" or "spread eagle." Ø Do not touch the face or neck. Ø Do not stop self-stimulatory behavior, but do intervene with self-injurious behaviors. Ø Check for any visible name tag, and call the contact person immediately. Ø Keep the individual in a supervised, secure, quiet area, ideally separate from others in light of the potential vulnerability of the individual. Of course, it's important to remember that police officers need to deal with the situation at hand first. Once they recognize that the individual may have autism, they should be better able to handle the situation. Firefighters Given the nature of a fire emergency, firefighters are concerned with an additional layer of issues in their efforts to deal with individuals with autism. Some of the concerns firefighters have expressed to me are: "Many things are happening at once," "We look scary," and "How do we coax the child out?" The following tips address issues of concern to firefighters, but also address preventative tips for parents: Tips for Firefighters Ø Look for any special window decal that may indicate that an individual with autism or with a disability lives there. Ø Remain calm and move slowly; quiet repetition seems to work best. Ø After entering the building, check all corners of the rooms. Some children will back themselves into a corner and pull something in front of them to hide behind as this makes them feel secure in stressful situations. Ø Check the individual carefully for injuries and burns; some individuals with autism have a high threshold for pain. Tips for Parents Ø If you feel comfortable doing this, place a special decal indicating your child's disability on the window of his or her room Ø Ensure you have working smoke detectors and that they are properly placed in areas where your child will hear them - such as his or her favorite room. Ø As you would with any child, teach him or her about fire safety. Practice fire drills through repetition and, if necessary, a step-by-step approach. Decrease the repetition gradually, but, if necessary, continue to have periodic drills throughout the individual's life. Emergency Medical Technicians (EMT) EMT personnel seem to be largely responsible for automobile accidents. In cases of serious injury, they need to be able to obtain vital information quickly. However, they need to consider that they may be dealing with an individual who does not understand their questions and/or cannot communicate his or her needs. Ø Talk in short, calm sentences. Ø Don't use gestures or "literal expressions." Ø Look for a medic alert tag that may indicate a medical condition and/or allergy. Ø Look for visible identification bracelets, tags, key rings attached to belts to determine if the individual has a disability and whether there is an emergency contact person. Ø Remember that individuals with autism don't interpret body language and facial expressions well. Ø Check thoroughly for injuries. Because some individuals with autism have increased or decreased sensitivity to pain, the tiniest scratch may cause extreme pain, or a broken bone may go unnoticed by the child. You Can Keep Your Child Safe There are many other things that parents have done and can do to raise awareness and knowledge in every community. Take advantage of existing services, contact information, and material available through your local ASA Chapter. Then get to work! Ø Turn your home into a classroom. Ask your local police and firefighters to visit your home in uniform and talk to your child. Create a social story to prepare him or her for the visit. [A social story is a short, personalized story that explains the subtle cues in social situations and breaks down a situation or task into easy-to-follow steps.] Ø Hold an "Awareness Day." A simple barbeque will do. Set up an information table, hand out flyers and invite your local state representative to your home. (I did this, and it was a great success.) Use your newspaper's community calendar to advertise your event. Ø Knock on your neighbors' doors. Introduce your child and describe some of the things they should be aware of (running, self-injurious behavior). Hand out autism pamphlets door-to-door, and your contact information. Ø Create an identification tag for your child. My son wears one on his shoe (he doesn't tolerate things on his wrist or neck). It includes his name, phone number, and says that he is a non-verbal child with autism. He has been taught to show it to someone if he is lost or hurt. Ø Contact your local paper. Contact your local newspaper and demand an article on autism. This will definitely raise awareness. Your local ASA Chapter can help provide a reporter with information and facts. Ø Register your child. Register your child with the police, fire and EMT departments' computers, and be sure to provide vital contact information. Ø Take your child with you. Finally, take your child everywhere with you and let the neighbors, shopkeepers, emergency personnel, and educators get to know him or her as an individual, not just some information on a piece of paper. Parents Can Make the Difference I cannot stress enough how important your role as a parent is. Sharing information, training, and raising awareness will all help to create positive encounters between emergency personnel and individuals with autism. Recently while in line at the bank, a police officer asked if I was the guy who had spoken about autism at his recent training session. "Yes, that's me," I replied proudly. He then proceeded to tell me that he had encountered a boy who exhibited many of the cues I had spoken about. The officer told me that during the encounter, he had remained calm, talked softly, and then looked for an ID tag. He said he found one that stated that the boy had autism and also listed his phone number. "It was easy from there," he added, and then he thanked me. I knew then that I had made a difference. That could have been my son. I was very proud - proud of my efforts, proud of the officer, and proud to be the parent of a heroic little boy with autism. Bill Davis is the father of a six-year-old boy, Chris, with autism and an active advocate for autism. He is on the Board of the Autism Society of Pennsylvania/PennSAC and Representative-at-Large for the South Central Pennsylvania Chapter of the ASA. Bill speaks regularly in his local community, at universities and conferences, and is working on a book about his son. Chris currently attends the Kennedy Krieger Center for Autism and Related Disorders' Achievements Program in Baltimore, MD. In addition to Chris, Bill and his wife, Jeannette, have two daughters - Danielle and Jessica. * * * * * * * * * * * * Emergency Personnel Curriculum/Legislation In an effort to reduce the risk of incidents between law enforcement and individuals with autism, ASA chapters and autism advocates in various states are working to introduce autism curriculum into the training programs for emergency/law enforcement personnel. If you would like to know more about what is being done in your state, start by contacting your local chapter. If efforts are not already underway in your state, offer to help. RESOURCES Products IdentiFind ©. Product line includes: iron-on labels; medic-card; medical ID bracelets; reflective strips (discounts for large purchases). IdentiFind ©; 5465 Dutch Cover Rd., Canton, NC 28716-0567, Tel (828-648-6768); Fax (828-648-1466); Web site (www.identifind.com). KidAccess, Inc., has joined with other institutions and individuals as part of a Disability Awareness Project. Working with police officers in Western Pennsylvania we have developed a low-cost, low-overhead communication system that can be used in emergency situations with individuals who have hearing or language impairments, or developmental or cognitive delays. Contact information: Address (6526 Darlington Road, Pittsburgh, PA 15217), Tel (412-521-8552), Email (jill@...), Web site (www.kidaccess.com/html/main.html). ASA Autism Awareness Products The ASA merchandise line includes ID holder, bumper stickers, tote bags, shirts, and more. For more information, visit the ASA's web site (www.autism-society.org). Reading Avoiding Unfortunate Situations, by Dennis Debbaudt 1994. A collection of experiences, tips, and information from and about people with autism and other developmental disabilities and their encounters with law enforcement agencies. Available from the Autism Society of North Carolina Bookstore (Item #OTA25, $5.00), 505 Oberlin Road, Suite 230, Raleigh NC 27605-1345, Tel (919-743-02040, Fax (919- 743-0208), Web site (www.autismsociety-nc.org). Videos/Training Programs Autism and Informed Response The Autism and Informed Response training program includes tools for creating an informative 90-minute presentation. Specifically, the package includes: (1) an 8-minute video with sample scenarios and interviews; (2) curriculum with sample scenarios and tips on how to respond; (3) tips on how to use the material to make a presentation. (Note: The program is also accredited for Continuing Education Credits for EMS and Law Enforcement personnel.) The program, which was created by the South Carolina Autism Society and paid for through a grant from South Carolina's Development Disability Council, is available for $25. For a copy of the training program or for more information on developing/funding a similar program, contact Carol Sullivan at the South Carolina Autism Society by phone (800-438-4790), fax (803-794-2303), or email (csullivan@...). Autism Awareness Video for Law Enforcement/Community Service Personnel This 23-minute video presents young adults with autism and their family members in community settings and suggests some approaches which community service personnel might find helpful in understanding and communicating with an individual with autism. The video, which was the winner of the 1999 ASA Media Excellence award was created by Theresa Crawford, Rae Unger, Judy Swift (among others) and funded, in part, by a grant from the Pennsylvania Developmental Disabilities Council. Copies of the video are available for $15 each from the national office of the ASA (Tel: 800-328-8476 ext. 150). Autism Awareness for Emergency Workers This training packet was created by the Greater Harrisburg Area Chapter ASA and is available for a fee. The packet includes various informational sheets, such as general information about autism; an emergency services notification sheet for providing information to emergency personnel; an emergency workers resource paper; an emergency workers poster; among others. For more information, contact SuAnn Brenner, Co-President of the Greater Harrisburg Area Chapter via email (suzy111@...). The Autism Society of America gives permission for this article to be reprinted, but requests that credit be given to the ASA, including our contact information. Angela Lowry

Here is the list I promised to post. We contacted the manufacturer of ORE-IDA (Heinz Frozen Food Company) to see what products are free of Wheat. Below is the response we received. ORE-IDA PRODUCTS Without wheat, oat, rye and/or barley gluten Item Product Package Size 07551 Bright Harvest All Natural Mashed Sweet Potatoes 3-10 lb. 07554 Bright Harvest Country Style Center Cut Sweet Potatoes 3-10 lb. 07425 Bright Harvest Mashed Sweet Potatoes 3-10 lb. 07413 Bright Harvest Petite Center Cut Sweet Potatoes 6-5 lb. 07412 Bright Harvest Prime Center Cut Sweet Potatoes 6-5 lb. 07416 Bright Harvest Ripple Cut Sweet Potatoes 6-5 lb. 00980 Idaho Valley Select ¼" Shoestrings 6-4.5 lb. 00979 Idaho Valley Select 3/8" French Fries 6-5 lb. 01078 Idaho Valley Select 3/8" Slim Crinkle Cuts 6-5 lb. 00377 Ore-Ida Cottage Fries 12-2 lb. 00654 Ore-Ida Country Style Hash Browns 6-6 lb. 00831 Ore-Ida Country Style Hash Browns 12-26 oz. 00833 Ore-Ida Country Style Hash Browns 12-30 oz. 00810 Ore-Ida Crunch Time Classics Crispy Crinkle Cut 12-24 oz. 00809 Ore-Ida Crunch Time Classics Crispy Straight Cut 12-24 oz. 00845 Ore-Ida Deep Fries Crinkle Cuts 12-24 oz. 00843 Ore-Ida Deep Fries French Fries 12-24 oz. 00647 Ore-Ida French Fries 6-8 lb. 01440 Ore-Ida French Fries 6-8 lb. 09238 Ore-Ida French Fries 6-8 lb. 00282 Ore-Ida Golden Crinkles 12-1 lb. 00286 Ore-Ida Golden Crinkles 12-2 lb. 00293 Ore-Ida Golden Crinkles 18-2 lb. 00297 Ore-Ida Golden Crinkles 8-5 lb. 00887 Ore-Ida Golden Crinkles 6-5 lb. 01410 Ore-Ida Golden Crinkles 6-8 lb. 08564 Ore-Ida Golden Crinkles 6-8 lb. 08572 Ore-Ida Golden Crinkles 6-8 lb. 00249 Ore-Ida Golden Fries 12-1 lb. 00260 Ore-Ida Golden Fries 18-2 lb. 00280 Ore-Ida Golden Fries 8-5 lb. 00894 Ore-Ida Golden Fries 6-5 lb. 01411 Ore-Ida Golden Fries 6-8 lb. 08565 Ore-Ida Golden Fries 6-8 lb. 08567 Ore-Ida Golden Fries 6/2-4 lb. 00060 Ore-Ida Golden Patties 18-15 oz. 00083 Ore-Ida Golden Patties 12-20 oz. 00086 Ore-Ida Golden Patties 12-10 cnt 09236 Ore-Ida Golden Patties 8-5 lb. 00084 Ore-Ida Hash Browns 12-24 oz. 00571 Ore-Ida Hash Browns 12-12 oz. 00572 Ore-Ida Hash Browns 12-12 oz. 00673 Ore-Ida Microwave Hash Browns 24-4 oz. 00296 Ore-Ida Pixie Crinkles 12-26 oz. 01012 Ore-Ida Potato Wedges with Skins 12-24 oz. 00469 Ore-Ida Potatoes O'Brien 12-28 oz. 00801 Ore-Ida Shoestrings 6-5 lb. 00828 Ore-Ida Shoestrings 12-28 oz. 00829 Ore-Ida Shoestrings 8-40 oz. 00392 Ore-Ida Southern Style Hash Browns 12-2 lb. 01190 Ore-Ida Steak Fries 8-3.75 lb. 00863 Ore-Ida Stew Vegetables 12-16 oz. 01006 Ore-Ida Mini Gold Corn On The Cob 8-12 cnt 01007 Ore-Ida Mini Gold Corn On The Cob 4-24 cnt 01009 Ore-Ida Mini Gold Corn On The Cob 12-6 cnt 01008 Ore-Ida Corn On The Cob 12-4 cnt 00635 Ore-Ida Corn On The Cob 1-96 cnt

Malt syrup is either made from wheat or barley. It is used mainly for brewing beer, flavoring and sweetening. Both barley and wheat are off diet. Angela

Barley is one of the grains that has the bad gluten barley malt isn't ok on the diet.. I believe Barbara's Crispy Brown Rice cereal is ok. Angela

I went looking for rice crispies and found that they have barley flavorings...so what are you guys using to make rice crispy treats? It was either barley or malt flavorings, I can't quite remember. I do remember just last week that somebody was just talking about them. Thank you for responding, all of you, about the french fries...Have a nice week........Carrie Portland Oregon Oh yes, do any of you take your children to Naturepathic Doctor's? I'm just learning some wonderful stuff from mine and when I get the paperwork from her I will forward it.

I have Erowhen rice crispy cereal. It does have Barley Malt? Is that bad? I'm not sure? Elaine

I emailed Bob's Red Mill asking about cross contamination and received a response that they do not have a separate area to grind and/or package gf products so they don't claim their products are gf. The response also said they are looking at the possibility of doing gf and suggested I check back in 6 months. I didn't know that, I got their brown rice flour........should I stop using it? Carrie Have you guys read "Welcome to Holland?"

Thank You!!!! Thank YOu!!!!! Thank You!!!!!1 Debbie Waltman

Anybody have a recipe for a hard, flat chocolate biscuit/cookie? I've looked at the recipes on the list, but can't figure out how to adapt them to use cocoa, and most seem to be for soft, moist cookies. Thanks to anybody who can help! Linda

Hi, I wanted to comment on the fry issue. I have suffered the consequences of allowing Shelby to eat fries from Hardee's. I don't know if the fries were floured, or what, but she reacted in a bad way from them. This happened to us on 2 occasions, at the same restraunt. I thought that what happened the first time was just my imagination. she was hyperactive, and developed diarrea with in a few hrs after eating there. The next time was yesterday. She ate fries again and by the time we got home, she was a disaster. She developed diarrhea again, which lasted all night. I was not a happy camper. The thing that infuriated me the most was that I went back to the Hardee's later in the day, and found the cook taking chicken out of the same grease that fries were cooked in. I asked the manager if they have a specific fryer for french fries, and he assured me that " yes, of course, they did." He was telling me this while a cook was pulling chicken stars out of the same grease that he then put fries in!!! I was watching it over this man's shoulder! I told him to look over his shoulder. He turned and looked. He rolled his eyes and walked away. I left, very angry. I will never eat there again. It is getting difficult to eat out. I usually try to carry food with us now, except that Shelby screams for what every one else is eating, especially fries. McDonald's is going to get old real fast. Debbie Waltman

Carrie don't use any fries from anyplace that the manager hasn't confirmed they had a dedicated fryer and nonfloured fries. Talk to each manager yourself. Let him or her know why you need to know. Every manager has heard horror stories about a child that died because a fry cook took a pickle off a burger instead of making another, I know I worked a couple of McDonald's back in the day. Ask everytime you go in. Mc Donalds is suppose to be GFCF on their fries, but don't trust them unless you know for sure. I have good luck will small resturants that will heat some oil in a small pot and slice up a potato and make fries just for Connor, also they will cook a plain chicken breast or even boil pasta I bring. Of course any place will let you bring in food for an allergic child. I haven't had one complaint, although I do go out of my way to explain why I am bringing my own Kid's Meal for Connor, we always order plenty of drink and food for the other people in our party, so they still are making a profit. Angela

The secret to making a cream sauce is to flavor it well. For a cream of mushroom sauce, Mushroom sauce 1/2 cup sliced or minced mushrooms, I like brown or portabella 2 T olive oil 2 T minced onion or shallots dash pepper, thyme, salt, chili powder 1 cup broth divided OR 1/2 cup broth and 1/2 cup white wine 1-2 T cornstarch or arrowroot or potato starch as thickener salt to taste Saute mushrooms, onions or shallots, in olive oil until onions become clear. Add spices and 1/2 cup broth. Simmer 10 minutes. Shake remaining 1/2 cup broth in jar with thickener. Add to simmering mixture, stir until thickened. Use this plus a 1/2 cup or darifree or other liquid milk for each can of mushroom soup. Add salt to taste. Of course this can just soup, then add GFCF milk (plain) until desired consistancy. For celery, potato, onion cream of soups just sub the appropriate veg to the recipe. For a very creamy soup, blend half of the soup in a blender and return to the pot, or add potato flour or mash potato flakes. For a pot roast, try it, should be very good. We don't do a lot of fake cheeses, just do without, add extra meats and veg on the pizza. Many Mex dishes are great without cheese, add a egg or two and a cup of chopped tofu to help it stick together. Instead of a big cheesy casserole, use zuchini, eggplant, potato, eggs, tofu, crushed tortilla or potato chips for fillers. Instead of topping with cheese use crumbs of bread, chips, crackers mixed with a little oil and herbs, strips of bell pepper, onion, Tofutti cream cheese or grated tempeh. Potato chips are the fastest topping to about anything. Angela

Are there any french fries that are okay out there on the street? I think I heard that Burger King is okay but when I called up there the manager was not too bright...thanks....still struggling, Carrie

Hi, I am not new to the list, but have only posted once. (Thanks for the adviceon the mixer..I bought one last night!) I have been feeding my poor daughter the same things over and over again. I have now bought a Kitchen aid mixer and the gfcf ingredients I needed to get started on the diet. We have had so much success on the diet, it is almost miraculous. Shelby started talking 2 days after getting off of milk, and has not stopped since!!! She is now talking in sentences. When she does get milk, we see a difference within 15 minutes or so. I thank God for this diet!! I have a large family (5 kids) and Shelby is the only one on this diet, BUT, she is now beginning to notice that she is eating something different. (She is 2 1/2 years) so, it is time to convert my recipies to gfcf for family meals. I make many dinners with just meat and then side dishes now, so that has not been too difficult to convert. My delima now is how to convert some of my casserole dishes. some of our family favorites are: Chicken Pot pie, Mexican Chicken (Rotel, Cheese whiz, Cream soup, etc), Pot Roast (with Cream of mushroom soup added for "gravy")...(I tried with out it, my family protested). Pizza is of course a favorite (and I can't find tofu or vegetable cheese substitutes in this town to save my life!!!) I don't have too many problems converting most things, and so far, the family loves the cookies, cakes and desserts that are Shelby Proof. It is the cream soup thing that has me stumped. I have tried to search the archives, and I have come up empty, it may be there, but I sure can't find it. I would really appreciate any help anyone can send me about what substitutes I can make in these recepies. You don't know what a blessing this site is to me. Angela, you are truely a God send. ((((((hugs)))))) God Bless, and Thanks!!! Debbie Waltman

My son is gfcf and now we are going corn and soy free as well. He likes to eat crackers with peanut butter or almond butter between them. The crackers I have are gfcf but have either corn or soy flour in them. I searched the archives and didn't come up with much.....anyone have an easy cracker recipe??? I found one in a cookbook but I would prefer a tried and true one from our list!! Thanks Tricia

I would probably use 1/2 cup millet + 1/2 cup tapioca for each cup of wheat flour. If you want to add more protein or texture use quinioa, teff, or a bean flour instead of the tapioca. You will start to get a feel for what does waht as you use different flours. One test is to wet some and rub between your fingers to see if it is sticky or slippery. Then use a sticky flour with a slippery flour for a good combo. Or mix up mini batches of dough with 1 t yeast, 1/4 cup warm water, a pinch of sugar and 1/2 cup of flour. First mix the warm water, sugar and yeast make a hill of the flour, poke a hole in the hill and fill the hole with the water. Mix it with your fingers adding flour until it makes a ball. Knead it a few times and put in a warm place covered to see how it rises. The more it rises the better that flour will be for baking. Flatbreads don't need to rise. All flours have a different elasticity that causes the gas bubbles that make the dough rise to be small or big, in other words to make the texture open or dense. Gluten is a very, very, elastic protein, which is why you get high lightwieght breads with wheat. What you add to increase the elasticity of the flours without gluten is xanthan gum, agar, gelatine, eggs. Or you can increase the gas by adding vinegar, sparkling water, baking powder or soda. Well that's a little chemistry lesson. Angela

Hi, Most of you will get this message from the gfcf site too, but I thought I would ask here too. I am considering purchasing the kitchen aid mixer that walmart sells. It is 250 watts. I was wondering if anyone knows if that model has the power hub so that attatchments may be added later. If you know, please send me an email. I am itching to go out and buy one today. Thanks in advance. Debbie Waltman

I boil my broth and add an egg. Let it cook. Then I mix flour(but mine I use has gluten) and water to make a paste. Could you use a thickener? I don't know if there is anything that compensates for regular flour. But, then I add the paste to the boiling broth. I add salt and pepper to taste. It makes a nice gravy for chicken or turkey. Elaine

Does anyone have a recipe for gravy that I could use in lieu of good ole canned gravy? Are there any already-prepared brands out there that are GFCF? Thanks, Charlene

In a message dated 05/05/2000 1:52:56 PM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << I was wondering how many of you have changed the entire families diet or do you just change the diet of the gfcf person? So far we're 50/50. When we started 2 years ago I firts slowly eliminated all the gluten & casein foods in the house, (we ate them) then began substituting with acceptable items - The whole family went on the diet, after awhile I began buying some foods with gluten & casien in them for other family members - things my son wouldn't touch - yogurt, lavash bread etc. This was pretty successful. Ice cream was next - He is happy so long as he has his own substitute, and it helps that he never really liked icecream, slowly we got to the point of buying milk - He know which milk is his (I write his name on the carton) and doesn't touch the real milk, then bread - as long as I have his bread again he won't touch the other stuff. So after 2 years we are where you are at about 50/50 - Margarine we all use his - it's too hard to keep two different sticks going and know which is which - cakes & cookies etc - we all eat g/f c/f that I bake. Cereals - we eat g/f c/f only - we don't have crackers or pretzels in the house, and so on Sue

HELP!!! I'm new at this site and diet but with all I have read with everyone, I'm getting thru this because of EVERYONE here!!!! THANK YOU. My question: I bought rice flour from the asian market and made recipes with no problem. I then bought more rice flour but this time "Goya" brand and every recipe has flopped. Yeast free breads that I have made in past are now not coming out right. I even tried Lisa Lewis' yeast free bread recipe (3x) and has not come out with this "Goya" brand. Is there a difference between these rice flours? I made my own GL flour mixture from Bette Hageman's book and nothing is coming out right. We're doing, gfcf diet and yeast free, sugar free because of yeast infect. in gut. Any recipes for this, I would love to hear from you. AGAIN, EVERYONE, THANK YOU FOR ALL YOUR HELP AND SUPPORT thru this... DebbieS (ciderkids@...)

In a message dated 5/5/00 11:07:27 AM Eastern Daylight Time, Brushingham@... writes: << Also what did you guys think of the lastest new about the 4 proteins they have identified in these kids? I would think diet is more important than ever. Thanks for any info. What are these proteins you are mentioning? Thanks.

Kado has been awful today...I though yesterday may be just a fluke but today is it!!! He's not tired 'cause he just woke up from a 2 hour nap! Kado has never been the type of kid to through tantrums and be just rotten...This has got to be the food right!? He's usually just real mellow...he'll be playing with a toy and for no reason through his head back and be MAD...he's never done that in the past...except when tired. He's NEVER done this for no reason...the diet must be working huh!? How long may this last? Carrie

Thankyou everyone for your help. I know about the other flours because my family are GFCF for our son. We can get all the flours mentioned except garfava sadly. The trouble is I do not know how to substitute: Ie what is the direct sub for rice flour? I think you can sub corn starch for potato starch so that is OK. As I said it isn't a gluten issue so rye, barley and oat flour are all fine. Thanks for any help because I know this isn't strictly a question for this board. Pamela Bray

Hello folks, I still haven't found out what NT stands for...if somebody out there could take the time to let me know I'd appreciate it. Kado isn't doing too well here...he's been kinda funky this last week. His sleep patterns have been way out of whack and he has been incredibly CLINGY! It's been a week since we've started this and I've been totally faithful. My main concern is that he's not eating very much. He used to grub, eat a whole peanut butter and jelly sandwich, two large bowls of rice, eat both of his eggs plus bacon, a whole pancake...usually after every meal, except breakfast, I'd give him some fruit too. Now he's not eating hardly anything. I'm gonna try making him some bread, I don't think he likes this bread I bought him, although I don't think it's too bad. Even his rice, he's always loved rice and he just isn't eating very much of it. Same with eggs, not eating half of them. He's a big boy, 30 lbs @ two years old but I'm still concerned he's not going to be getting what he needs...I see you all sending these beautiful recipes and wonder whose kids eat that stuff...I don't know where to go from here. The rational side of me says when he's hungry he'll eat but I just don't know. How long has it taken some of you to see results in your children? Are there very many out there that actually see results? Thanks for your time... Carrie of Portland, Oregon ccchau@...

Carrie, nt-neurologically typical. You are probably seeing signs of withdrawal. This period may last up to 6 months, depending on each child. Think about it this way, if you were a smoker and you decided to quit cold turkey, your body would protest, so would your brain. Give him some time for his body and brain to adjust. Allie lost about 20lbs since we started the diet. (she was a tad overweight to start) It will be easier to introduce new foods once the memory of old ones fade. Just try to keep things simple and save the recipes to use in a few months. You may also try epsom salt baths to help with detox and sleeping. 1cup of epsom salt and 1cup of baking soda mixed in a warm tub of water before bed.

No milks,wheat,soy,eggs,corn are allowed for him. Elaine this was the recipe I was thinking of. Mock "Mock Doodle Nips" 9 oz. pkg. Soymage chunk cheddar (this is a casein free product you would have to check the ingredients. 1 stick Fleismans unsalted margarine 1 tsp. salt pinch garlic 2 pinches paprika 1/2 cup Hagman's GF flour, this is rice, potato, and tapioca starches 1/2 cup Millet flour Preheat oven to 400 degrees. Mix "cheese" and margarine, I put mine through my meat grinder to mix them, (a good food processor is recommended ) , add seasonings; add flours and mix all thoroughly. It should resemble the crumbly stage of making pie crust. I put it in a cookie shooter, but you could use a pastry bag or a zip lock bag with a small opening cut off one corner. Lightly spray cookie sheet and make lines (about 1/4 inch thick) all over. Bake 5 minutes, you just want a tiny bit of light browning on the bottoms. Cut into 3 inch lengths. I usually bake 1/2 half the batch and freeze the other half, so we can always have fresh nips in a hurry. For a mock pretzel or snack stick I bet this would work with a nut butter instead. of tahini instead of the cheese. and instead of margarine try 1/4 cup coconut oil or even lard. Stolen from GFCFKids list Angela

Did you know that it's Beautiful Women Month? Well, it is and that means you and me. Did you know that if shop mannequins were real women they'd be too thin to menstruate? There are 3 billion women who don't look like supermodels and only eight who do. Marilyn Monroe wore a size 14. If Barbie was a real woman, she'd have to walk on all fours due to her proportions. The average woman weighs 144 lb, and wears between a 12-14. One out of every four college aged women has an eating disorder. The models in the magazines are airbrushed-not perfect! A psychological study in 1995 found that three minutes spent looking at a fashion magazine caused 70% of women to feel depressed, guilty, and shameful. Models twenty years ago weighed 8% less then the average woman. Today they weigh 23% less. Beauty of a Woman The beauty of a woman Is not in the clothes she wears The figure she carries Or the way she combs her hair. The beauty of a woman Must be seen from her eyes, Because that is the doorway to her heart, The place where love resides. The beauty of a woman, Is not in a facial mole, But true beauty in a woman Is reflected in her soul. It is the caring that she lovingly gives, The passion that she shows, The beauty of a woman With passing years-only grows.

Angela, The problem withthe pretzels is the cheese and wheat. No milks,wheat,soy,eggs,corn are allowed for him. Elaine

I haven't had any luck with makind pretzels, but I have requested them from Kinnikinnik foods. Have you tried the cheese doodle recipe? You could make them with less cheese and maybe sub some sesame seeds and pipe them into pretzel shapes. Angela

Hello. I'm new to the group. Thank you for letting me in on your support group. My son is 11 months old. He is on NEOCATE formula and can only eat certain fresh foods. He is not allowed to eat: corn,wheat,dairy,soy, eggs, melons,nuts,berries,meats,tomatoes. We know for sure he can't tolerate corn,soy, and dairy. But, the doctor wants tokeep him away from all the others until he's older. They will hospitalize him them to introduce the others. My questions are: Does anyone have any simple bread recipes? I've heard the Noah's Bread. But, call me stupid. But, I'm not sure how to find it on this site. I'm also looking for a recipe for a b-day cake, as he'll be one at the end of May. I know this is wheat free here,but maybe some of you also have kids with similar allergies to mine. Thanks in advance to your help. It's nice to know I can talk with people who understand this. Elaine

You might advise your friend to shop at oriental and East Indian Markets for Tapioca starch, Jowar flour. If he buys a grain mill he can grind his own grain from dried beans, grains, and nuts. A manual one is only $ 70.00 or so here iun the US. Use a mix of flours and if he can have corn, use cornstarch as a light flour in that mix. Any good bread recipe should work. Also he should be able to use buckwheat, quinioa, millet. Angela

I need some recipes for using beans. We have had to take Allie off of all meat (with great success) and we also need to up her fiber intake. I have no clue what to do with beans. Most of my cookbooks use too much stuff we can't have and I am no good at substituting. Anyone know of a good bean cookbook? We are currently free of egg, soy, gluten, casein, tomato, garlic, black pepper, all meat and poultry, corn, canola and I'm sure I'm forgetting a few. I would like to make bean meatballs, but can't find a suitable recipe. Any help would be appreciated. Also now that summer is here a good zucchini casserole recipe is 1 zucchini (sliced about 1/2 inch) A bag 16oz of lima/butter beans Large jar of salsa put zucchini and beans in casserole dish, pour the jar of salsa over the top and cover. Bake at 350 for about an hour. Quick and easy to prepare, and my dh, who does not like zucchini absolutely loved it. (this was from my still eating tomato days) cindi

We have been on the GF/CF diet now for 8 months and are doing fine. We live near the Jersey shore. My son Justin loves pretzels. Summers coming and one of his favorite things to do is go to the beach and eat pretzels off the stands and watch the waves crash on the shore. We had a allergy test performed and found that he is allergic to soy and potato's. I've tried many recipes, but none come close to what he will eat. The other bad thing is the ones I tried prior to the allergy test contained soy and potato starch, so even if I could perfect the old mixture I can't because of the ingrediants. Does any one know of a good source for pre-made or a recipe for pretzels that do not contain SOY or Potato starch. Miss Robbins sells a mixture but it has potato starch and it also contains soy. Dietary Specialities also sells pre packaged mini pretzels but that also contain the above mentioned ingrediants. HELP !!! A caring dad Please reply to my private email address: SAMALF@...

Corn starch, Tapioca flour, millet flour, corn flour, there are many different bean flours, and you can grind your own; navy, kidney ... all sorts. I will look for a recipe, I know I have a couple of this type. @ ]]) Wendy @ ]]) aka: Toushoes

Hello everyone! I was wondering if any of you would know what the difference between cocoa and carob powder is? I have a lot of recipes calling for carob powder but I was wondering if it's possible to use cocoa powder instead and if so what is the substitution rate? Do I use equal amounts or do I need to use more sugar if I use cocoa powder (the carob is supposedly naturally sweeter than cocoa)? I can get carob powder but I'd rather use cocoa :) Thanks in advance! Jen in Iowa

Could we subsitiute something else for the Pamela's Pancake Mix? Carrie A perfect opportunity for a Carrot Cake surprise. Use PAMELA'S PANCAKE & BAKING MIX to create this moist and delicious layer cake or cupcakes. Then frost with a cream cheese frosting (below) and there will be smiles all around. Carrot Cake 1/2 cup oil 2 eggs 3/4 cup sugar 1 1/2 cups grated carrots 1 teas vanilla 2 1/4 cups PAMELA'S PANCAKE MIX 1 1/2 teas cinnamon 1/2 teas allspice 1/2 teas salt 1/2 cups walnuts Beat oil, eggs and sugar together, then mix in the rest of the ingredients. Batter will be thick. Poor into 2 greased 8" layer cake pans and bake at 350 degrees for 20-25 minutes, for cupcakes 10 to 15 minutes. Inserted toothpick should come out clean Frost with the cream cheese frosting below. Cream Cheese Frosting 2, 3-ounce packages of cream cheese, softened 1/2 cup butter or margarine, softened 2 teas vanilla 4 1/2 to 4 3/4 cups sifted powdered sugar Beat together cream cheese, butter or margarine, and vanilla, until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional sifted powdered sugar to reach spreading consistency. For more great recipes please go to our web site at www.pamelasproducts.com and click on the "Recipes" button.

G-ch chips are o.k. Go for it. Juli

Hi, we are new to the gfcf diet and desperately need some idea of do's and don'ts. My daughter is three and only eats cereal, chips, hot dogs, green beans, waffles, rice and won't drink anything but apple juice. I think we have to eliminate wheat and dairy products but what else? I want to start this diet asap but don't know what is ok and what isn't. I have read some other emails and now I am thoroughly confused. I thought the diet was no dairy, wheat, or sugar. Pasta and rice are okay? How about apple juice, is it okay also? Any assistance would be greatly appreciated. Shawna mom to an angel

Charlene, Boy am I in your boat!! my three year old son is just like yours only now we are going sugar free for the preparation of killing the yeast in his gut. sugar free popsicles, corn chips, sometimes popcorn, rice toast with soy butter and bacon. I'll tell you what I found that works. Keep introducing the food you want him to eat at every meal. Rotate the ones you think he's most likely to tolerate. And remember texture and the way it looks makes all the difference in the world!! Cut things into very slim short sticks, pile them into little structures that he can tear down,(Thus touching the food.) And once a day take a tiny bit of something good and put it into his cheek. he will spit it out and treat you like you have insulted him but the memory of the flavor will be there and these kids don't like anything new. Good luck hon. Juli

Jane, we are 1 week into the sugar free deal. I am about to chew my arm off! I never thought it would be this hard. I tried stevia but I didn't like it at all. So I researched aspartame and found that the maltodextrin in it is derived from corn. So for a relief we have jello sugar-free, Wheww!!! The main thing you have to watch for is constipation. No one explains that. I guess they think you'll figure it out since fruits are out. I can't get mineral oil down him so we are really struggling with veggies. Equal has aspartame in it and works well as a sugar sub. if your not adverse to your child having a sweetner for a few weeks. I figure get rid of the yeast, go back to fruit and toss the sweetener! I gave my son a little biotin and garlic to test the die-off reaction. It was all I could do not to call my M.D. I had to calm down and give him Alka Seltzer Gold. It worked like magic!!! Nice to know for later. Good luck to you and yours. Juli

3c White Rice Flour 2c Sugar 1/2c Cocoa Powder 3tsp Baking Powder 1/2 tsp. Sea Salt 1 1/4 c GF/CF Milk substitute 1 tsp. Pure Vanilla Extract 5 Eggs 1c GF/CF butter substitute (I use Mother's Brand, it contains no soy and is usually around during Passover) Optional: 1c Bloomies Chocolate Chips Combine dry ingredients in a bowl. Melt the cup of GF/CF butter and add to dry ingredients along with the GF/CF milk substitute and the vanilla. Mix at low speed. Add one egg at a time and continue to mix at low speed until all the eggs are mixed into the batter. Blend in the cup of chocolate chips. Pour batter into a greased loaf pan. Bake at 325 for approx. 1hr 20 minutes or until a toothpick comes out clean.

Does anyone know if Ghirardelli Double Chocolate Chocolate chips are casien free. I haven't had any luck with contacting the company but the ingredients look fine and it has the kosher dairy seal on it??? I need a good pretzel receipe can anyone help??? Please reply to me privately at jstahl2409@... Thanks

Dear Robin: Thanks for advise on the food. Will try it. My daughter is the same way and I think it comes from what they are used to the food being called. If you have the rice krispie treats, would love to try it. And the brownie mix from Pamela's, tried the cake end of it, and she loved it. Will try the cookies since you guys liked them. Do you fry your french toast sticks? What do you put as a batter? My daughter loved them too so if I could try to make them, she would be in high heaven. Thanks for all your help, it does make a difference!! DebbieS (ciderkids@...)

Carrie, What state do you live in?? You may e-mail me privately, I don't have your e-mail address or I would e-mail you. jusi@... Debbie

I know I have too many questions...I wish there was someone I could just call! Anyway does any body know about Kellogg Corn Pops...it looks like they are okay but I'm skeptical. Also the Maggi soy sauce has corn gluten, soy protein and artifical flavors...I guess I could call the company huh...it takes me a minute to figure stuff out sometimes. Are most of you on the celiac list? They had what looked like a good recipe for carrot cake, I'd hate to put it on here if everybody already got it...although it probably wouldn't hurt... bye, Carrie

Hi- We're starting to do a battle against yeast for my son, so sugar will need to be out (or at least WAY down). Does anyone have any good recipes for making treats of any sort that use little/no sugar? Maybe using stevia or glycerin? or other ideas? Good books to look at? I'm new to this sugar-free thing, though we always tried to limit it in the past. Thanks, Jane

Hi Folks, My son has been GFCF for 6 weeks now and doing well with it. He has shown many improvements. He has accepted a few subs for the things he used to eat. The problem is not finding GFCF replacements he will eat, but getting him to expand his extremely limited repretoire. He has only been eating pancakes, waffles, pretzels for almost 3 years and I am having the hardest time getting him to try new stuff. He still is only eating 4-5 different things. All of them except for the pretzels and chips are sweet ie. french toast with syrup, waffles, PBJ. Does anyone have any ideas for getting him to try ANYTHING? I have tried several different recipes I got from this list including those yummy potato chip nuggets (my husband and I are getting fat eating all this rejected food!). We are trying things in small steps as he is actually so repulsed at other foods that he gags on site. Can this kid eat waffles forever? Anyone have similar experience? I figure he has been limited for almost 3 years and it is going to take a long time to gradually get him to eat different foods. I am getting nowhere right now with expansion. We are still doing what we did before going GFCF; waffles, pancakes, pretzels. Help... Charlene charhil@... Truly Blessed Mom to Frankie (4), Caroline (4), and Julia (1)

Don't overcook most GFCF cookies, take them out when they are still pale and soft in many recipes. Try wrapping your hard cookies in a damp paper towel a couple at a time right before you give them to Kado and microwave them for 5-10 seconds, will sometimes work to soften / freshen a hard product. Angela

Carrie, Tapioca starch is the same as tapioca flour, but potato flour isn't the same as potato starch. If you don't have potato starch then You can use some cornstarch and more tapioca, but I wouldn't use too much arrowroot as a flour substitute, it is a binder/thickener and can be gummy. Angela

Noah's Bread preheat oven to 400 degrees 1/2 cup brown rice fl. 2/3 cup tapioca fl 1/3 cup corn or potato starch 2 tsp xanthan gum 2 tsp baking powder 1/2 tsp salt 1 egg 1/3 cup oil ( I use safflower) 1/2 cup CF milk 1/3 cup sparkling water ( I use Crystal Geyser) Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise. Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels . The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled. Bake for 20-25 min until the crust is golden brown. The crust will be hard out of the oven but will soften onced cooled. They freeze and thaw really well.

Bread recipe from gfcfkids list...............Janice

I made some peanut butter cookies with peanut butter, egg, vanilla, and sugar...they are very hard and Kado wont eat them...is there something I could add to make them a softer? Thanks...Carrie Am I asking too many questions yet?

What is potato starch flour and tapioca starch flour? Isn't there a potato flour and a potato starch? Same thing with tapioca? If if calls for potato starch flour could I subsitute arrowroot starch? I want to make some paccakes this morning with out having to go back to the market...thank you ladies for all the responses...Carrie Is most vanilla gfcf?

Cornmeal Corn Chips 1/2 cup cornmeal, stoneground 1/2 teaspoon salt 1/4 teaspoon ground pepper 1 tablespoon GFCF margarine -- cut in pieces Heat the oven to 400 deg, lightly oil 2 baking sheets, and begin boiling 1/2 cup of water. In a mixing bowl, combine the cornmeal, salt, and pepper. Add the margarine, and with a pastry cutter (or two forks) cut the margarine into the cornmeal mixture until it resembles fine crumbs. Add the boiling water and stir well. Transfer the dough to a plastic sandwich bag and cut a 1/4 inch hole in one corner. Pipe the dough into strips the width of the baking sheet (spacing them about 1 inch apart). Bake one sheet at a time until the strips are crisp and golden (about 10 minutes). Hot Fudge Sauce 5 tablespoons warm water 3 tablespoons unsweetened cocoa powder 4 tablespoons brown sugar 1 tablespoon arrowroot powder --mixed with 2 Tbs. water Pour water, cocoa powder and sugar into a small saucepan; stir over low heat until dissolved. Remove from heat: stir in slurry. Whisk until thickened. Remove from heat; whisk until smooth. Yield: 12 tbsp Turnip Mashed Potatoes 2 or 3 turnips (about 1 pound), peeled and quartered 2 or 3 all-purpose potatoes (about 1 pound), peeled and quartered 1/4 cup GFCF milk or broth 2 to 3 tablespoons margarine Salt and white pepper Cook the turnips and potatoes separately in boiling, salted water until tender -- about 15 minutes for turnips and 20 minutes for potatoes. Drain well and combine in one pan. Shake the pan over heat to dry out completely. Remove from heat and add the milk/broth and margarine. Mash until smooth and well blended. Season to taste with salt and plenty of white pepper. Angela

cook until onion is soft. Stir in bell pepper, eggplant, tomatoes, basil, and oregano. Season with salt and pepper, if whisk together the mustard, garlic, parsley, cilantro, vinegar, lemon juice, salt, oil and cayenne. Divide the mixture equally the refrigerator. Line 8 salad plates with the lettuce leaves, then top with rings of bell pepper. Arrange small piles of tablespoon spice mixture. Set remaining spice mixture aside. Place chicken in a 13 x 9-inch baking dish; let stand 10 minutes. hours, turning chicken occasionally. Remove chicken from dish; discard buttermilk. Preheat oven to 400°. Combine remaining chicken in chip mixture,and place on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes. Lightly coat chicken chicken, then add carrots. Add broth and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would Dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). Add to saucepan and simmer all bowl, combine the barbecue sauce, honey, pineapple, green bell pepper, onion and garlic. Mix well and pour half of this mixture stuffing without heating the kitchen up with roasting chicken in the oven! This is really great with pork chops too! celery, mushroom and parsley. Pour sautéed vegetables over bread cubes in a very large mixing bowl. Add all seasonings and together well. Pack stuffing lightly into slow cooker, and cover. Set to High for 45 minutes; then reduce to Low to cook for 4 mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through baking dish. Spoon mounds of turkey mixture onto chilis; spread gently, leaving a 1/4 inch border around edge of dish. cheese. Combine flour and salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over in family). Froze in a ziplock bag. Defrosted overnight, put in microwave on Med. for 15 min. You could do in the oven combine lemon juice, sesame oil, soy sauce and ground red pepper in medium bowl. Stir dressing into cucumber and onion til well cook over medium heat for 1 minute until seed is fragrant and toasted. Add onion, garlic, eggplant, zucchini and sweet pepper. paste. Cook, uncovered, about 2 minutes more or until vegetables are tender. Stir in vinegar and 1/4 teaspoon pepper. Remove Angela

Kelly, I found a jello mix at the health food store made by Hain called "SuperFruits." It is vegetarian and naturally flavored. Ingredients are: dehydrated cane juice, carrageenan, citric acid, natural raspberry flavor, beet powder (for color), potassium citrate, corn starch, calcium silicate. It has the Kosher marking K - Parve so it is dairy free. Janice

Dear Carrie, Wow, you sound just like me!! I have tried pancakes and my daughter wouldn't touch them either that I finally went out to a health food store and bought "pancake mix" by The gluten free pantry, and made them. She still isn't crazy for them but they are much better than what I was experimenting with!! As to corn, my daughter has a 2 next to it from doing the food allergy test. So we have to stay with arrowroot flour instead of corn starch or any other product that has corn in it. As far as the soy sauce goes, we can't touch that stuff yet. We have been doing the killing of the yeast infection for the last 2 months so we have had to do the diet with no yeast intake, sugar intake of only 4 grams per serving and nothing that is fermented is allowed yet. Keep me posted as to the results you get for responses on flours and the powder and soda. Yes, we will pull our hair out by the time this is all done!! I just thru away another loaf of yeast free bread and a choc. cake that just did not come out. I have thrown more things away! Thanks for sharing your insanity with me, it makes me feel better knowing that there are more moms out there struggling with this diet also.THANKS. DebbieS (ciderkids@...)

I'm trying to find a good pancake mix...can I use arrowroot starch instead of potato starch? When I make gf flour can I mix white rice flour and brown rice flour? What is gf baking soda and powder? Isn't it all gf? Can we have corn starch? I made my son chocolate chip potato pancakes and he wouldn't touch them...they we're like elastic!!!How long is it gonna take for me to get the hang of this? Hydrogenated vegetable oil, isn't that bad? Is everything bad on the list from gfcf diet homepage? I think I've heard that hydrogenated veggie oil is bad but it's not on the list...When you folks respond will I always get it in my mail box or do I have to check the messages on the egroup website? I'm sure I'll have more questions this evening...what about corn? Is corn gluten ok? I had Maggi soy sauce and somebody told me to get Tamari...but Maggi soy sauce is corn gluten or can I just never be sure or too careful? Will I have any hair let after this?