Gluten Free Recipes

starch is the same as tapioca flour and I usually get mine at the oriental or Indian market. Angela

Vegetable Cook-out 4 zucchini, washed and cut crosswise 1 eggplant, cut into cubes 1 onion, peeled and cubed 2 tomatoes, chopped 1 Chayote, peeled and cubed Or 1 sweet potato cubed 2 cloves garlic, (2 to 3) peeled and sliced 1 teaspoon oregano 2 tablespoons olive oil salt -- to taste 1 squirt lemon juice, each packet Place all ingredients in a thick foil wrapper and put on the Bar-B-Q pit until veggies are done. I wrap mine in a parchment paper envelope and then in foil as to reduce exposure to aluminum. Baked Sweet Potatoes and Red Potatoes 3 large sweet potatoes -- unpeeled cut in 1/2 inch slices 8 small red potatoes -- unpeeled & halved 1 tablespoon olive oil ground black pepper Preheat oven to 400 deg. Place sweet potatoes and red potatoes on an ungreased baking sheet. Lightly brush tops with olive oil and sprinkle with pepper. Bake until soft and lightly browned, about 30 to 40 minutes. Place in a serving dish. Great as a grill item also, just wrap in parchment then foil and grill 40-50 minutes. Angela

Sekiban 2 cs. adsuki beans 1 lb. japanese sweet rice 1 tsp. black sesame seeds 1 tsp. salt 1/4 tsp. GFCF soy sauce A day before you plan to serve, place the beans in a colander or sieve & wash them under cold running water. Then transfer them to a 2 qt pan, cover with 4 cups of cold water & bring to a boil over high heat. Reduce the heat to its lowest point & simmer the beans uncovered for 45 minutes, until they are tender but still intact. Drain the beans through a large sieve or colander set over a large mixing bowl. Reserve the liquid & cover the beans with cold water in another bowl. Cool to room temperature. Stirring with a large spoon, wash the rice in a large colander under cold running water until the draining water runs clear. Drain thoroughly & add the rice to the reserved bean liquid. Soak for 8 hours or overnight, covered, in the refrigerator. Drain the rice, discard the soaking liquid & combine the rice and 1 c beans in a bowl. Steam the rice & beans in an Oriental steamer, or put them in a colander & set the colander in a large pot filled with 1 1/2" water. Bring the water to a boil over high heat, cover the pan tightly, & steam for 40 minutes, replenishing the water in the pot if it boils away. Meanwhile, heat a small skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds &, shaking the pan gently, cook 2 to 3 minutes, until the seeds are lightly toasted. Transfer the seeds to a small bowl and toss with 1 tsp salt & 1/4 tsp soy sauce. Transfer the steamed rice & beans to a large serving bowl or individual bowls. Serve hot or at room temperature. Sprinkle with the sesame seeds before serving. Hot and Spicy Noodles with Vegetables 1/4 cup rice wine OR chicken broth 2 tablespoons ginger root -- grated 2 cloves garlic -- minced 1 cup carrot -- thinly sliced 1 cup broccoli stalks -- thinly sliced 1 cup cabbage -- thinly sliced 2 scallion -- cut in 1" pieces 1/4 cup water 1/2 teaspoon sesame oil 1/2 teaspoon cayenne 1 tablespoon honey 4 cup rice noodles -- cooked GFCF soy sauce -- to taste In wok over medium-high heat, heat rice wine or broth until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about 5 minutes. Add cabbage and green onions; cover and cook 3 minutes. Remove vegetables to a platter with a slotted spoon. Add water, sesame oil, cayenne, honey to pan and heat until bubbling. Add noodles and stir-fry until heated through. Return vegetables to pan and reheat. Add soy sauce to taste. No-Bake Fruit Crisp Squares 1/2 cup brown sugar OR maple sugar-- lightly packed 1/4 cup corn syrup OR rice syrup OR cane syrup 2 cup crispy rice cereal 3/4 cup mixed dried fruit -- chopped 1/2 cup poha or quinioa flakes oil In small saucepan, heat brown sugar and syrup on low, stirring to dissolve sugar. In large bowl, combine remaining ingredients. Add syrup mixture. Mix well, until all ingredients are moistened. Press firmly in 8" (20 cm) square pan oiled. Cool. Do not chill. Coconut Macaroons 2 egg whites 1/2 teaspoon vanilla 1 dash salt 2/3 cup sugar 1 1/3 cups coconut -- flaked Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold in coconut. Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 325 for about 20 minutes. Immediately remove cookies to rack. Makes 24 servings Shake N' Bake You can add any seasoning you like. There are several seasoning recipes in the archives. 1 cup GFCF corn flake crumbs or other plain cereal, crumbled 1 teaspoon sea salt OR a GFCF seasoned salt 1/2 teaspoon paprika 1/2 teaspoon sage 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon thyme 1/4 teaspoon black pepper Mix it all together and toss into a baggie - shake your meat, fish, or poultry around in the bag with the seasonings a bit, take it out and bake it until it's done. What could be easier! Make up ahead of time and store in freezer till needed. Candied Butternut Squash- dessert 3 medium butternut squash -- * see note 1/3 cup packed brown sugar OR 1/2 t stevia 2 tablespoons molasses 2 tablespoons GFCF margarine softened OR oil 1 teaspoon orange peel -- shredded 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves brown sugar -- optional ground cloves -- optional orange peel curls -- optional *Note: Any winter squash can be used with this recipe. Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine sugar, molasses, margarine, orange peel, cinnamon and cloves. Spoon mixture into squash halves. Bake, covered, in a 350 oven for 40 minutes. Stir sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and ground cloves, and garnish with orange peel curls, if desired. Marinated Zucchini Sala 1-1/2 cups unpeeled, thinly sliced zucchini 1/2 cup thinly sliced celery 1/4 cup thinly sliced onions 1/4 cup thinly sliced green pepper 1/4 cup vinegar (rice, wine, or cider) 3 tablespoons oil 2 tablespoons water 2 tablespoons sugar OR pinch of stevia 1/2 teaspoon dried basil OR 1 T fresh basil 1/4 teaspoon salt 1/8 teaspoon pepper Layer vegetables in a shallow bowl. Combine remaining ingredients; pour over vegetables. Refrigerate several hours or overnight; stir several times to distribute flavors. For a different taste use fresh cilantro instead of basil. Baked Beans in a pot My pot is a crock pot. But the recipe is originally for an oven kettle or pot. 1 pound dried navy beans, soaked overnight 6 cups water 3/4 cup molasses 1/2 cup black coffee 1 cup dark brown sugar, firmly packed 1 tablespoon cider vinegar 2 teaspoons dry mustard 1 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 onion, cut in half and stuck with 4 whole cloves 4 slices Canadian bacon, chopped Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through. Pinto Bean Tacos 4 taco shells 1 can pinto beans -- (15 oz) rinsed and drained 1/2 cup tomato sauce 1/2 cup red and green bell peppers, chopped 1/2 cup onion, chopped 1 teaspoon chili powder 1/4 teaspoon mexican oregano 1/4 teaspoon cumin GFCF shredded cheese- Tofutti (optional) Salsa Heat taco shells according to package directions. Meanwhile, in a saucepan combine pinto beans, tomato sauce, peppers, onions, chili powder, oregano, and cumin. Bring to a boil. Reduce heat; simmer occasionally. Mash beans slightly. Spoon mixture into taco shells. Top with cheese and or salsa.. Oven Fries 2 pounds potatoes 1 tablespoon olive oil 1 tablespoon paprika 1 teaspoon ground cumin salt -- to taste Preheat the oven to 425 F. Wash the potatoes well and peel, if you wish. In a large bowl, stir together the olive oil, paprika, and cumin and set aside. Cut the potatoes lengthwise into slices no thicker than 1/2 inch. Then cut through the stacked slices to make 1/2-inch-wide strips. Toss the potatoes in the oil and spices until well coated. Arrange the potatoes in a singles layer on a baking sheet lightly oiled. Bake 45 to 60 minutes, stirring occasionally, until the fries are golden and crisp. Sprinkle with salt to taste and serve. Variations: For Sweet Potato Oven "Fries," replace the white potatoes with 2 pounds of sweet potatoes (about 2 large sweet potatoes) and bake 25 to 40 minutes. Very Berry Cooler 1 pkg. 10 ozs. unsweetened frozen berries (raspberries or strawberries or 2 cs. fresh berries) 2 fresh peaches or pears or plums, cored, coarsely chopped 12 ice cubes, cracked or crushed Combine frozen berries, peaches and ice in blender or food processor. Whirl until smooth. Angela

In a message dated 7/1/00 5:02:00 AM, GFCFrecipes@egroups.com writes: << Message: 5 Date: Sat, 01 Jul 2000 00:12:32 -0500 From: Angela Lowry <artangel@... Subject: Baked Sweet Potatoes and Red Potatoes, Vegetable Cook-out [This message is not in displayable format]

Saw this on the celiac list & thought it was doable for the gfcf diet. So I added my subs to try. Janice

Are tapioca flour and tapioca starch the same? I found tapioca starch at an Indian grocery store today for $1.45/14 ounces.

Sekiban 2 cs. adsuki beans 1 lb. japanese sweet rice 1 tsp. black sesame seeds 1 tsp. salt 1/4 tsp. GFCF soy sauce A day before you plan to serve, place the beans in a colander or sieve & wash them under cold running water. Then transfer them to a 2 qt pan, cover with 4 cups of cold water & bring to a boil over high heat. Reduce the heat to its lowest point & simmer the beans uncovered for 45 minutes, until they are tender but still intact. Drain the beans through a large sieve or colander set over a large mixing bowl. Reserve the liquid & cover the beans with cold water in another bowl. Cool to room temperature. Stirring with a large spoon, wash the rice in a large colander under cold running water until the draining water runs clear. Drain thoroughly & add the rice to the reserved bean liquid. Soak for 8 hours or overnight, covered, in the refrigerator. Drain the rice, discard the soaking liquid & combine the rice and 1 c beans in a bowl. Steam the rice & beans in an Oriental steamer, or put them in a colander & set the colander in a large pot filled with 1 1/2" water. Bring the water to a boil over high heat, cover the pan tightly, & steam for 40 minutes, replenishing the water in the pot if it boils away. Meanwhile, heat a small skillet over high heat until a drop of water flicked across its surface evaporates instantly. Add the sesame seeds &, shaking the pan gently, cook 2 to 3 minutes, until the seeds are lightly toasted. Transfer the seeds to a small bowl and toss with 1 tsp salt & 1/4 tsp soy sauce. Transfer the steamed rice & beans to a large serving bowl or individual bowls. Serve hot or at room temperature. Sprinkle with the sesame seeds before serving. Hot and Spicy Noodles with Vegetables 1/4 cup rice wine OR chicken broth 2 tablespoons ginger root -- grated 2 cloves garlic -- minced 1 cup carrot -- thinly sliced 1 cup broccoli stalks -- thinly sliced 1 cup cabbage -- thinly sliced 2 scallion -- cut in 1" pieces 1/4 cup water 1/2 teaspoon sesame oil 1/2 teaspoon cayenne 1 tablespoon honey 4 cup rice noodles -- cooked GFCF soy sauce -- to taste In wok over medium-high heat, heat rice wine or broth until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about 5 minutes. Add cabbage and green onions; cover and cook 3 minutes. Remove vegetables to a platter with a slotted spoon. Add water, sesame oil, cayenne, honey to pan and heat until bubbling. Add noodles and stir-fry until heated through. Return vegetables to pan and reheat. Add soy sauce to taste. No-Bake Fruit Crisp Squares 1/2 cup brown sugar OR maple sugar-- lightly packed 1/4 cup corn syrup OR rice syrup OR cane syrup 2 cup crispy rice cereal 3/4 cup mixed dried fruit -- chopped 1/2 cup poha or quinioa flakes oil In small saucepan, heat brown sugar and syrup on low, stirring to dissolve sugar. In large bowl, combine remaining ingredients. Add syrup mixture. Mix well, until all ingredients are moistened. Press firmly in 8" (20 cm) square pan oiled. Cool. Do not chill. Coconut Macaroons 2 egg whites 1/2 teaspoon vanilla 1 dash salt 2/3 cup sugar 1 1/3 cups coconut -- flaked Beat egg whites with vanilla and salt until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold in coconut. Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 325 for about 20 minutes. Immediately remove cookies to rack. Makes 24 servings Shake N' Bake You can add any seasoning you like. There are several seasoning recipes in the archives. 1 cup GFCF corn flake crumbs or other plain cereal, crumbled 1 teaspoon sea salt OR a GFCF seasoned salt 1/2 teaspoon paprika 1/2 teaspoon sage 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon thyme 1/4 teaspoon black pepper Mix it all together and toss into a baggie - shake your meat, fish, or poultry around in the bag with the seasonings a bit, take it out and bake it until it's done. What could be easier! Make up ahead of time and store in freezer till needed. Candied Butternut Squash- dessert 3 medium butternut squash -- * see note 1/3 cup packed brown sugar OR 1/2 t stevia 2 tablespoons molasses 2 tablespoons GFCF margarine softened OR oil 1 teaspoon orange peel -- shredded 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves brown sugar -- optional ground cloves -- optional orange peel curls -- optional *Note: Any winter squash can be used with this recipe. Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine sugar, molasses, margarine, orange peel, cinnamon and cloves. Spoon mixture into squash halves. Bake, covered, in a 350 oven for 40 minutes. Stir sugar mixture; uncover and bake 15 minutes more or until squash is tender. Sprinkle with additional brown sugar and ground cloves, and garnish with orange peel curls, if desired. Marinated Zucchini Sala 1-1/2 cups unpeeled, thinly sliced zucchini 1/2 cup thinly sliced celery 1/4 cup thinly sliced onions 1/4 cup thinly sliced green pepper 1/4 cup vinegar (rice, wine, or cider) 3 tablespoons oil 2 tablespoons water 2 tablespoons sugar OR pinch of stevia 1/2 teaspoon dried basil OR 1 T fresh basil 1/4 teaspoon salt 1/8 teaspoon pepper Layer vegetables in a shallow bowl. Combine remaining ingredients; pour over vegetables. Refrigerate several hours or overnight; stir several times to distribute flavors. For a different taste use fresh cilantro instead of basil. Baked Beans in a pot My pot is a crock pot. But the recipe is originally for an oven kettle or pot. 1 pound dried navy beans, soaked overnight 6 cups water 3/4 cup molasses 1/2 cup black coffee 1 cup dark brown sugar, firmly packed 1 tablespoon cider vinegar 2 teaspoons dry mustard 1 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 onion, cut in half and stuck with 4 whole cloves 4 slices Canadian bacon, chopped Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through. Pinto Bean Tacos 4 taco shells 1 can pinto beans -- (15 oz) rinsed and drained 1/2 cup tomato sauce 1/2 cup red and green bell peppers, chopped 1/2 cup onion, chopped 1 teaspoon chili powder 1/4 teaspoon mexican oregano 1/4 teaspoon cumin GFCF shredded cheese- Tofutti (optional) Salsa Heat taco shells according to package directions. Meanwhile, in a saucepan combine pinto beans, tomato sauce, peppers, onions, chili powder, oregano, and cumin. Bring to a boil. Reduce heat; simmer occasionally. Mash beans slightly. Spoon mixture into taco shells. Top with cheese and or salsa.. Oven Fries 2 pounds potatoes 1 tablespoon olive oil 1 tablespoon paprika 1 teaspoon ground cumin salt -- to taste Preheat the oven to 425 F. Wash the potatoes well and peel, if you wish. In a large bowl, stir together the olive oil, paprika, and cumin and set aside. Cut the potatoes lengthwise into slices no thicker than 1/2 inch. Then cut through the stacked slices to make 1/2-inch-wide strips. Toss the potatoes in the oil and spices until well coated. Arrange the potatoes in a singles layer on a baking sheet lightly oiled. Bake 45 to 60 minutes, stirring occasionally, until the fries are golden and crisp. Sprinkle with salt to taste and serve. Variations: For Sweet Potato Oven "Fries," replace the white potatoes with 2 pounds of sweet potatoes (about 2 large sweet potatoes) and bake 25 to 40 minutes. Very Berry Cooler 1 pkg. 10 ozs. unsweetened frozen berries (raspberries or strawberries or 2 cs. fresh berries) 2 fresh peaches or pears or plums, cored, coarsely chopped 12 ice cubes, cracked or crushed Combine frozen berries, peaches and ice in blender or food processor. Whirl until smooth. Angela

Vegetable Cook-out 4 zucchini, washed and cut crosswise 1 eggplant, cut into cubes 1 onion, peeled and cubed 2 tomatoes, chopped 1 Chayote, peeled and cubed Or 1 sweet potato cubed 2 cloves garlic, (2 to 3) peeled and sliced 1 teaspoon oregano 2 tablespoons olive oil salt -- to taste 1 squirt lemon juice, each packet Place all ingredients in a thick foil wrapper and put on the Bar-B-Q pit until veggies are done. I wrap mine in a parchment paper envelope and then in foil as to reduce exposure to aluminum. Baked Sweet Potatoes and Red Potatoes 3 large sweet potatoes -- unpeeled cut in 1/2 inch slices 8 small red potatoes -- unpeeled & halved 1 tablespoon olive oil ground black pepper Preheat oven to 400 deg. Place sweet potatoes and red potatoes on an ungreased baking sheet. Lightly brush tops with olive oil and sprinkle with pepper. Bake until soft and lightly browned, about 30 to 40 minutes. Place in a serving dish. Great as a grill item also, just wrap in parchment then foil and grill 40-50 minutes. Angela

Allergy Induced Autism Conference Sept. 29/30, 2000 Birmingham UK AiA (Allergy induced Autism), presents its third international conference with distinguished speakers from two continents meeting to discuss detail of important new findings and progress made over the last eighteen months. Health Visitors, Special Needs Teachers, GPs, Consultants, Nurses, Occupational Therapists, Parents, Paediatricians, Gastroenterologists, Psychiatrists, Dieticians, Carers, Immunologists, Biochemists, Residential Workers . . . . . . . . . . . . . ANYONE working in the field of autistic spectrum disorders including PDD and ADHD will find this conference of great benefit, providing a rare opportunity for clinicians to gain a greater insight into the medical nature of the increasingly common AiA condition and importantly how to formulate an effective treatment regime. AiA Conference 2000 is fully accredited for GPs and consultants with attendance yielding 12 U.K. PGEA / CME points. Birmingham - UK The National Motorcycle Museum Conference Centre Road/Rail/Air Links Excellent - 5 minutes from Birmingham International Airport 29/30 September 2000 The Programme The chairman is Professor Michael Gardner Ph.D. DSc (Edin) FIBiol, Professor of Physiological Biochemistry, Department of Biomedical Sciences, University of Bradford. A biochemist and physiologist, he has been interested in gastrointestinal function for thirty years. With full time commitment to University teaching and basic bio-medical research, a major interest has been proving that the absorption of some biologically active peptides from the diet may be relevant in some sub-sets of mental illness, including autism. "Transfer Factor Professor Dudley Dumonde MA Ph.D. MD FRCPath FRSC is Emeritus Professor of Immunobiology at the United Dental and Medical School (Kings College) and Visiting Professor in Immunobiology at St. Georges Hospital Medical School. Immunology and Immunologic-Based Treatment of Autism Latest IVIG Research Findings Professor Sudhir Gupta MD Ph.D. joined the University of California, Irvine in 1982 becoming one of the youngest Professors of Medicine in the United States. Currently he is Professor of Medicine, Pathology, Neurology, Microbiology and Molecular Genetics, the Chief of the Division of Basic and Clinical Immunology, and Vice-Chairman, Department of Medicine at the University of California , Irvine. Internationally renowned for his important contributions in the fields of immunology, AIDS, cancer research and autism, Dr. Gupta has published in excess of four hundred scientific papers, reviews and book chapters in addition to editing fourteen books ranging from basic immunology to congenital immunodeficiency diseases. He has trained more than fifty post-doctoral research fellows from all over the world, many of whom are now Professors and department heads at major Universitie Gluten and Casein Free Diet The Way Forward Mrs. Anne Laverty BSc. Qualified in dietetics from Queen Margaret College in Edinburgh. With a wide range of experience in the field of dietetics ranging from diabetes care to the use of hypoallergenic diets in the treatment of atopic eczema she is senior dietician at Muckamore Abbey Hospital in Antrim specialising in Learning Disability. With autism as a special interest Anne and her team have implemented the casein and gluten free diet in the community and the hospital. G-Alpha Protein Defects in Autistic Children Dr. Mary Megson M.D. is a fellow of the American Academy of Pediatrics and Member of the Society of Developmental Pediatrics. Currently Associate Clinical Professor of Paediatrics at the Medical College of Virginia she also runs the Pediatric and Adolescent Ability Center in Richmond Virginia with a particular interest in behavioural paediatrics and child development. Viral Infections & Psychiatric Disturbance in Patients with Bowel Symptoms Dr. Scott Montgomery BSc.Ph.D is Research Fellow in the Department of Medicine at The Royal Free Hospital and Medical School where he is Honorary Lecturer in the Department of Public Health and Primary Care. He is also Visiting Fellow at the Centre for Longditudinal Studies, London. Colonic Epithelial Pathology in Autistic Enterocolitis Dr. Simon Murch BSc Ph.D. is Senior Lecturer and Consultant in Paediatric Gastroenterology at the Royal Free Hospital, and has been working with Andrew Wakefield and John Walker-Smith to investigate the gastrointestinal component of autism. His research background is in mucosal immunology, working particularly on the role of macrophage products(eg TNF endothelins) in causing tissue damage in conditions such as Crohn's disease. His other major area was the finding of inflammation in the lung disease of preterm infants. His current work, in addition to the autistic studies, relates to childhood food allergies and associated immunodeficiency. TaqMan PCR Analysis on Ileo-Colonic LNH in Autistic Children. Professor John OLeary M.D., MB, B.Ch., B.A.O., B.Sc., M.Sc.(NUI)., D.Phil(Oxon), MRCPath. Is Director of Pathology and Consultant Histopathologist at The Coombe Womens Hospital in Dublin. Dysbiosis and the Effective use of Probiotics Dr. Sue Plummer PhD With a doctorate in microbial ecology Sues postdoctoral work was at Porton Down. For the past seventeen years she has worked in a commercial environment researching the microbial ecology of the gastro-intestinal tract. The M.I.N.D. Model Mr. Rick Rollens spent 23 years as a legislative staffer before becoming secretary of the Senate in California. Currently working as a political lobbyist he is a co-founder of the world-renowned M.I.N.D. Institute (Medical Investigation of Neurodevelopmental Disorders) at UC Davis which is researching the causes of autism. The Emerging Role of Autoimmunity in Autism Professor Vijendra Singh Ph.D is a research Professor at Utah State University, Logan. Following a post-doctoral fellowship in neurochemistry Dr. Singh took up a post at the University of British Colombia and Children s Hospital in Vancouver where he specialised in neuro-immunology, working on the immunology of childhood diseases including autism and Downs Syndrome.Based in the USA since 1985, Dr. Singh continues to research into nervous system disorders with a special interest in autism. The Pathology of Autistic Enterocolitis Dr. Andrew Wakefield FRCS is Reader in experimental gastroenterology at The Royal Free Hospital, London and Honorary Consultant to the Royal Free Hampstead NHS Trust. Dr. Wakefield is also Director of the Inflammatory Bowel Disorder Study Group. Sulphation & the Gut Brain Axis New Research Findings Dr. Rosemary Waring Ph.D DSc FRC Path is Reader in Human Toxicology at The Department of Biochemistry, University of Birmingham. Dr. Warings particular interest is in the biochemistry underlying chronic dysfunction such as Parkinsons Disease, Alzheimers Disease, Motor Neurone disease and rheumatoid arthritis. Practical Diagnostics&Treatment Plan / Dietary Considerations in Autism Panel question and answer sessions To book, download a booking form from the AiA website on: www.demon.co.uk/charities/AIA/aia/htm And mail or fax to: AiA (Conference Office) 210, Pineapple Rd. Stirchley, Birmingham, B30 2TY UK Telephone/ Fax number +44 (0)121 444 6450

Please could anybody tell me if chocolate is gluten free? Also, what about polenta? I have always presumed that polenta is gluten free, and yet recently, I saw that there was a packet of polenta for sale in the health section of the supermarket which specifically stated 'gluten free polenta'. Do some brands contain ingredients other than ground corn? TIA Helen

DAN! 2000 Conference September *15, 16, 17 San Diego, California Town and Country Resort & Convention Center *September 15th will be an all day training session for licensed healthcare practitioners on how to implement the DAN Protocol. Speakers: Bernard Rimland Paul Shattock Environmental Factors As Triggers for Autism Sidney Baker A clinician's Perspective on the Interventions that Work Best Kenneth Bock An integrated Approach to the Autistic Spectrum Disorders and TF Sephanie Cave Immunizations: Practical Safety Issues Karyn Seroussi and Lisa Lewis Dietary Interventions Jane El-Dahr Making sense of Immunity and Autoimmunity Sudhir Gupta A Network Theory of Autism Woddy McGinnis Toxic Metals in Autism Focus on Mercury Mary Megson Is A G-Alpha Protein Defect Reversible with Vit A Jon Pangborn Digestive Enzyme Inhibition Candace Pert The Role of Secretin Analog VIP as a Neuroimmunemodulator and the Autoimmunity-Virus Vaccine Hypothesis of Autism K. Reichelt The Chemical Changes in Autism Can Explain Its Pathophysiology Andy Wakefield Virus Vaccines, and the Gut in Autism: An Update The brochure should be out soon, Pam PS On May 8, 2000, the IRS issued a ruling that will allow parents to deduct some of thecosts associated with attending medical meetings related to their child's health. For info. see Internal Revenue Bulletin 2000-19 (May 8,2000), Rev.Rul. 2000-24, pp963-964 In Massachusetts the Massachusetts Developmental Disability Counsel will fund 500.00/year per parent to attend conferences. It is a simple application form.

I've successfully used several of your recipes. Having never baked from scratch in my life, I would be completely lost without them! Thank you so much!

I would love to join in on a GFCF chat! Sometimes you need to ask a question and then wait for a reply. It would be awesome to talk back and forth at a set time! Let me know when. I am Eastern time. Barb R.

SUE NYDAM'S QUICK AND EASY GFCF CHOCOLATE CHIP COOKIES CHOCOLATE CHIP COOKIES: PREHEAT OVEN TO 350 DEGREES 2 CUPS CORNSTARCH 1/2 CUP POTATO STARCH FLOUR 1/2 CUP BEECHNUT BABY RICE CEREAL 1 CUP SUGAR 1 CUP FIRMLY PACKED BROWN SUGAR 1 CUP OF FLEISHMAN'S LIGHT NO SALT MARGARINE OR GFCF COMPARABLE 2 EGGS 1 1/2 TEASPOONS OF PURE VANILLA EXTRACT 1 TEASPOON OF BAKING SODA 1 TEASPOON SALT 1TEASPOON OF XANTHUM GUM 1 PACKAGE OF SEMI SWEET CHOCOLATE CHIPS(I USE TRADER JOE'S, THEY ARE GFCF AND ARE CHEAPER THAN GHIRADELLI) DIRECTIONS: DUMP EVERYTHING(EXCEPT CHOCOLATE CHIPS) IN MIXER BOWL, FIRST SLOW TO AVOID MESSY FLOUR SPILLS, AND THEN HIGH SPEED FOR 3 MINUTES. STIR IN CHOCOLATE CHIPS AND THEN SPOON ON TO UNGREASED COOKIE SHEETS. BAKE FOR 8-10 MINUTES. I USUALLY BAG THEM/ 2 PER ZIPLOCK SNACK BAG AND REFRIGERATE AND TAKE THEM OUT WHEN JAKE WANTS A SNACK. THEY ARE AWESOME! Reposted byAngela

Spaghetti Sauce I just have to post my mothers mothers spaghetti sauce recipe. I never give this out either!! My mother was a war bride from Italy and this is great sauce. My Conor loves it. My boys dip bread in it while it is simmering. Spaghetti sauce 2-4 cloves of garlic 1 medium yellow onion chopped 4-5 Tablespoons olive oil 1 pound hamburger 1 pound GFCF italian sausage (I get mine at the deli in our HFS the spices are GFCF) 2 14 1/2 oz cans of GFCF tomatos or steam some tomatoes to the equivelent 1 can GFCF tomato paste 2 small bay leaves 1 tsp allspice salt & pepper to taste In a big sauce pan put in olive oil and garlic. Brown garlic and add onions. On medium high heat, cook onion till transparent. Add italian sausage and cook through. (This is where I USED to add wine) Add hamburger and cook through. Add bay leaves, allspice and salt & pepper. Stir well. Drain tomatos and add to pot. Simmer for 1/2 an hour with the lid held open by a wooden spoon layed across the pot stirring every 5-10 min. If too runny for you add paste if not leave it. Cook 1 hr stirring often. Let sit for full flavor 1 hour. This freezes very well. I always double it. Hope you like it! Juli Reposted by Angela

View these conversion charts at full page for best viewing. Soda pop Substitute Ingredients: Juice of 3-med lemons (about 1/2 cup) 1/2 teaspoon white stevia extract powder or to taste 2 packets E-mergen-c powder 1/2 gallon water 1/2 gallon or less juice to taste Instructions: Combine all ingredients in a gallon jar and shake. When served another packet of E-mergen-c powder may be added to each glass. Lemonade Ingredients: (From Stevia Sweet Recipes by Jeff Goettemoeller) 3/4 C lemon juice (abt 3 lemons) 1 tsp Stevia Extract Powder 7 1/4 C water. Instructions: Dissove stevia in small amount of lemon juice in 2 quart jar. Add water and stir. Cover and refrigerate. to serve over ice reduce the water to 6 cups. For 1 glass, I use 2 tbsp juice and a few drops of liquid stevia to taste. Make your own liquid stevia if you like 1/4 tsp. stevia white powder extract = 1 cup sugar in sweetness. To make a liquid solution, dissolve 1 teaspoon stevia white powder extract into 3 tablespoons distilled water. Refrigerate in a dropper bottle. SUGAR-FREE GINGERALE To serve this refreshing sugar-free beverage, mix 2 to 4 tablespoons of ginger syrup into an iced glass of sparkling water. 3 1/2 cups water 4 inches of ginger root, peeled and chopped (about 3/4 cup) 2 tablespoons vanilla 1 tablespoon lemon extract 1/2 teaspoon stevia powder Sparkling water In a large pot over medium high heat, rapidly boil ginger in water for 10 minutes. Strain out ginger pieces and pour ginger liquid into a jar; stir in vanilla, lemon extract, and stevia. Let cool and store in the refrigerator. Make 3 cups. STEVIA CONVERSION CHART (White Powder Extract Only) Granulated Sugar Stevia Powder Extract 1/2 cup 1/8 teaspoon 3/4 cup 1/5 teaspoon 1 cup 1/4 teaspoon Blueberry Topping / Pie Filling Serving Size : 10 x 1/4 cup servings Preparation Time :0:15 1 tablespoon Stevia Blend or 6 packets or 3/8 teaspoon stevioside 1 1/2 tablespoons cornstarch or arrowroot 1/8 teaspoon salt 1/2 cup water 2 cups blueberries 1 tablespoon lemon juice 1/2 tablespoon GFCF margarine Blend stevia, cornstarch and salt together in a saucepan. Add water and stir mixture over medium heat until sauce begins to thicken. Add blueberries, lemon juice and margarine and continue to stir until thick. Remove from heat and allow to cool. Spoon blueberries over cheesecake, over ice cream or use as a pie filling. Packets to Packets If you have a recipe that calls for packets of Equal*, Sweet n Low*, or some other artificial sweetener or even a packet of sugar, they are basically equivalent to most of the Stevia Blends that are on the market in packet form as far as sweetening strength. The stevia blends are roughly 4 times sweeter than sugar (the same as the artificial sweeteners). The only problem with using a recipe that calls for an artificial sweetener is that they usually use more of the artificial sweetener than you would with a stevia blend because the artificial sweetener will break down when heated and lose some sweetening strength. So use the stevia blend with a bit of caution or your recipe will be too sweet! Remember, Stevia is heat stable to 400 degrees Fahrenheit. . Sugar to Stevia Conversions Sugar Granulated Sucralose Stevia Blend(packets) Stevia Blends (bulk)(tsp.) Clear Stevia Liquid (tsp.) Pure Stevioside (tsp.) 2 tsp. 2 tsp. 1 1/2 about 1/4 1/16 1/4 cup 1/4 cup 6 3 about 1/2 3/8 1/3 cup 1/3 cup 8 4 about 3/4 1/2 1/2 cup 1/2 cup 12 6 1 1/4 3/4 3/4 cup 3/4 cup 18 9 1 3/4 1 1 cup 1 cup 24 12 2 1/2 1 1/2 2 cups 2 cups 48 24 5 1/4 3 This chart is to give you a quick start at converting sugar to stevia. There will be a bit of trial and error on your part until you feel comfortable with how to use stevia in your daily diet. NOTE: The clear stevia liquid conversions are approximations due to the great differences in strength from brand to brand. Angela

Lentil Loaf 2 cup lentils 6 cups water 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic salt 1 teaspoon celery salt 1 cup GFCF crackers or bread crumbs, crushed 1 cup tomato sauce or shredded zuchini or broth 1 medium green bell pepper -- diced 2 egg whites 1 tablespoon parsley -- fresh Cook lentils in 6 cups water for approximately 20 minutes until soft, but not mushy. Drain water. Combine seasonings, crackers, tomato sauce, green bell pepper and egg whites. Place in loaf pan and cook at 350 for approximately 1 hour 15 minutes or until brown on top and the juices have cooked away. Optional:Top with additional tomato sauce and fresh parsley before cooking. Pinto Bean Loaf 3 cups pinto beans -- cooked/mashed 1 cup tomato sauce or shredded zuchini or broth 1 cup GFCF bread crumbs 1/4 cup minced onion 1/4 cup poha 3 teaspoons egg substitute or 1 egg 4 tablespoons water -- beat til frothy Fresh ground pepper to taste 1/4 cup GFCF ketchup -- or barbeque sauce (optional) Preheat oven to 350 degrees. Combine all ingredients, except catsup, in a large bowl. Mix well. Turn into a non-stick loaf pan, 9-1/4 x 5-1/4 x 3, and flatten. Spread catsup or BBQ sauce over the top. Bake for 45 minutes. NOTE: Makes a good sandwich spread when cold. Angela

Casseroles... Message 51, 52 are full of casseroles. Search the archives for 'beef' Angela

Hello listmates - I copied a banana bread recipe a few months ago off of this egroup or GFCFkids, it was for banana bread. I pulled it out to try it as a treat for my daughter, but it seems that some of the measurements, well, aren't there. Three of the measurements look like the symbol for 'pi' (you know, 3.14....) Could someone recall this recipe or help me out? Sorry that I don't know who's recipe it is. Any help would be appreciated. I put question marks where the amounts are questionable. Many thanks, you are always very helpful, Penny mom to Maddie (3.6, PDD-NOS) and Lucy (2, NT) 1 c. rice flour ??? c. potato starch flour 2 tsp xanthan gum 1 c. mashed bananas (2 med.) ??? cup CF margarine 2/3 c. sugar 3/4 tsp. baking soda 1 tsp GF baking powder ??? tsp vanilla 2 eggs, slightly beaten Preheat to 350. Grease 8x4 pan. Combine all dry ingredients, except sugar, set aside. In large bowl mix bananas, margarine, sugar, vanilla and eggs. Slowly add the dry ingredients. Mix for 1 minute. Spread batter in pan and bake for 55 minutes - 1 hour until toothpick inserted comes out clean. Cool on wire rack for 15 minutes then remove from pan and cool completely. Cover bread lightly with foil if bread begins to brown too much while baking, usually around the 30

Foods to Avoid This came from the Canadian Celiac Association. Gluten is a protein found in wheat, rye, barley and oats. While the presence of gluten is evident in baked goods and pasta and it may also be hidden in many foods like soups, sauces and salad dressings. Ingredients to be avoided: barley bulgar couscous edible starch food starch-look for GF starches like corn graham starch hydrolyzed plant protein (HPP)-look for plant protein from corn, etc that is GF icing sugar malt malt flavouring oat bran oats semolina triticale wheat germ bran cereal binding durum filler germ gum base hydrolyzed vegetable protein (HVP) kamut malt extract malt syrup oat gum rye spelt (dinkel) wheat wheat starch

Hi all! Gluten free dairy free biomedical support group is meeting on July 11 at 9am at KidTherapy in Chester, NJ. (as you can tell we still haven't come up with a catchy name) Email me for more information. Hope to see you there! Jenn ejennb@...

So the meat becomes a sort of crust? Would you need any type of binder? Thanks, Layle

Hi everyone! I need some recipes using ground beef. We love casseroles and skillet type suppers. I would really appreciate them. I have become so bored with cooking! Thanks, Layle

Thanks to the person who tinkered with the Noah's bread (the cinnamon- raisin version contributed by Debbie, I think). This inspired me to try my own little experiment. I added 3 T brown sugar & 1/3 cup peanut butter to the original recipe (with less salt). These were really good & my son (who would not touch GFCF bread before) couldn't shove these in fast enough. I'm still perfecting the measurements, but I thought I should broadcast this for anyone who might like to try it. (If you have a kid with a very sensitive sniffer, you might consider giving this a whirl. I swear my son can smell the absence of gluten/casein or maybe he can smell the soy milk. I don't know yet, but the peanut butter in this bread is just too much of a temptation for him.) Janell

Spelt is not gf. The only bread I have tried that my son and I both really like is Kinnikinnick's white ALTA bread. When I have used bean flours, I substitute it for the rice flour in recipes, and use tapioca starch and potato starch also. I especially like the mini sandwich roll recipe, which calls for bean flour, from Lisa Lewis's book. You can make lots of flour substitutions if you're concerned about overusing any one kind. I have used arrowroot starch in place of potato starch at times, and couldn't tell the difference in the finished product. As far as the diagnosis goes, I think that autism and pdd-nos are essentially the same thing. They might give a dx of pdd-nos if your son is high-functioning, or has mild autistic symptoms, or if they think you might be too upset by a dx of autism. Hang in there - it gets easier! Allison in CA mom of Gage, age 4

Hi all, Well I did it I have a bread machine. I thought that I was going to be able to look up recipies in the archives. But how do I do that. Can anyone share one? We use Dari-Free and can use eggs. Thanks in advance. R

This is Carrie again and I have some questions that I've probably heard but forgotten. Is spelt ok? Is there some one out there who knows a place where I can order an already prepared GOOD loaf of bread? How do I use the bean flours? The same like regular? Don't you worry that your gonna over use rice and potato flours and stuff? I'm still struggling and ready to give up! Kado is still eating the same things and hasn't broaden his diet much! Also we are currently being assessed by the public schools for autism...it's probable but the specialist says that he's get a pdd-nos diagnosis from a doctor; anybody know the difference? I'll appreciate all responded, Thanks, Carrie ccchau@...

Sorry I don't have the website address any more, but I found it through a search engine. Dreyer customer service responded promptly with the email for the local distributor. To make a long story short, it didn't work out locally, the regional distributor stepped in, and voila! We got Mocha Mix! The higher-ups were really on top of the situation and very helpful. Good luck with your search. Both the milk sub and the ice cream sub are great.

Kinnikinnick bagel idea! Hi everyone! I made a tasty treat today using the plain bagels from Kinnikinnick. BAGEL CHIPS: 4 bagels 6 TBS cf margarine (I used Fleishmanns unsalted) 1 tsp salt 1/2 tsp garlic powder Cut bagels into round 1/8" pieces or smaller; set aside. *Be sure to keep the pieces thin. Melt margarine over medium heat until melted. Add salt and garlic powder. Place bagel slices in a large roasting pan and pour the margarine mixture over; toss to combine. Bake at 375 degrees for 15 - 20 minutes. Stir and check the chips every 5 minutes and try to keep them single layered in the pan. They are done when the are light to med. brown. Cool on paper towel and allow to sit for 30 minutes to firm up. I found that the browner they are the crisper they are. Be careful not to overcook. I find that once this bread gets cooking it burns easily. The thinner the pieces the crisper the end result will be. My kids at them all!!!!! Paula - Madison WI mom to Alec 5.10, Sean 4.1 (dyspraxia/SID/ASD), Lauren 2.3 Reposted by Angela Lowry

Considering all the recent discussions about ghee, I thought I might post this. I found this recipe in the Omega Nutrition Catalog, excerpted from Coconut Cookery by V. MacBean. I haven't tried it yet, but I am definitely going to give it a whirl. Butter substitute 6 Tbsp coconut oil (at room temperature) 2 Tbsp flax oil 2 Tbsp sunflower oil Place ingredients in a blender and mix until integrated. Do not overmix. Place in an opaque container with lid to protect the delicate oils from the light. Reposted by Angela Lowry

I wanted to put in a good word for the book Special Diet Celebrations by Carol Fenster. I just got it. The recipe for Pancakes without Eggs is great! The first good pancakes I've made yet without eggs; really light and tasty. Plus the pumpkin muffins were excellent. I can't wait to try more! Jane

I just wanted to let ya'll know I tried the pound cake recipe dipped in peanut butter and choc and it was absolutely AWESOME! One of the best i've made so far. Way to go Colleen! Thanks for the post.

Dear listers, What brand of corn meal is GFCF? Thank you, Vera -

Sara, The stand mixers were too much for my pocket book so I opted for a handheld Kitchen Aide mixer. I believe it was 9 speeds. It is really great! How often do I really need to leave the mixer running to get other ingredients anyway? And it was only about $80. I got it through Comfort House. I think it is www.ComfortHouse.com JoDee

Well, I did it, totally blew up my hand mixer with these batters! Ground to a halt, smoking, can't even remove the beaters,they've mushed together! So, I need to bite the bullet and get a stand mixer. Any suggestions? Money is an issue here. How much wattage do I need? I know about kitchen Aid but am i missing something else? My local store has a 300 watt Kitchen Aid for 199.00, and another has the 275 watt for 175.00. Any comments? I appreciate the feedback. I have to do something soon so that I can bake another batch of cookies- we're almost out! Thanks so much! Sara in Indianapolis

I know I should post this privately to Ginger, but I want everyone to know about this! I used the flour blend Ginger posted to the gfcfkids list last week to make mini-muffins using the Zucchini Bread recipe I've been making since 10th grade. They were spectacular! Only slightly less browned on tops, but the taste and texture were indistinguishable from wheat flour!!! I'm not exaggerating. I'm sort of a food purist, and I expected them to turn out gritty and bland. But I would be happy to eat them any time. My son, Gene (5/PDD) ate 5 of them! His little brother was pushing him out of the way to get a bite! Ginger's flour blend is perfect for anyone who isn't omitting rice, potatoes, or legumes. I have found my GFCF flour blend! The best part about all this is that this was my first "from scratch" gfcf baking attempt. Now I'm a lot more confident about GFCF baking! If anyone wants the zucchini bread recipe, email me privately. It contains a cup of sugar, just in case you are eliminating. Colleen ckk13@...

I finally came up with a good "homemade" snack for my son (5, PDD). For those of you in the east, these are sort of a pseudo-tasty cake candy cake. The chocolate coating sort of distracts you from the texture of the pound cake, which like most gfcf baked stuff, is somewhat dry. This recipe was a big hit with my son! Ingredients: Miss Roben's Pound Cake mix, plus necessary ingredients Peanut butter as much as you like GFCF Chocolate any kind that can be melted, including choc chips if available... Prepare Pound cake as directed. Cool completely. Slice in thin (approx 1/4 inch) slices; cut each slice into smaller rectangles. (I cut each slice into 3 pieces) Spread peanut butter on one side of each slice. Melt chocolate in double boiler (you can add a little gfcf shortening to make it a little thinner if necessary). Set a slice on a fork and lower it into the melted chocolate to coat it completely (like if you were trying to make choc covered pretzels). Place on wax paper until chocolate hardens. Wrap individually in plastic wrap, and keep in refrigerator. Eating them cold keeps the chocolate coating hard, and lends a bit of a crunch when you bite into it. Enjoy! Colleen

In a baking recipe cornstarch can be sub with potato starch flour, tapioca flour. The recipe will not be as light in texture though.

Angela, Can you tell me what I can use to substitute for cornstarch? I saw a bread recipe, but it called for about 2 cups of cornstarch. Thanks for your help. Lisa Riotto

Credit goes to Gannett News Service Fruit Puree Sorbet Prepare 2 cups of smooth fruit puree, such as raspberry, strawberry, blueberry, peach, mango, papaya, nectarine or melon. Make a syrup by boiling 1/4 cup sugar in 2/3 cup water until sugar is melted. Stir into the puree. Refrigerate until mixture is cold. The freeze the sweetened puree in an electric sorbetiere machine, ice cream machine or freeze in a pan and puree in a food processor. Makes 1 quart. Chocolate Sorbet 2 cups water 1 cup sugar 1 cup unsweetened cocoa powder, best possible quality Combine ware and sugar in a saucepan over medium heat. Stir until sugar dissolves. Whisk in the cocoa and bring to a simmer. Simmer for 3 minutes, stirring constantly. Remove from heat, pour through a fine strainer into a bowl. chill in refrigerator for 2 hours. Stir the cooled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's directions. when finished the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours. Makes about 3 cups. Reposted by Angela For a more creamy sherbet, use a GFCF milk instead of some or all of the water.

Yes, they are there to add nutritional not flavor really. Add a bit more dry ingredients. Same for the rice bran, just there for fiber, ground flax seed is a good sub for that. Angela

I use several types of oil so that the essential fatty acids are balanced. Sunflower or Safflower are both fine, coconut oil is good too. Angela

The Ginger-soy marinade should make a pretty good Teriyaki sauce, maybe a bit more orangy tangy, but give it a try, if you like it you can make a big batch and store in the refrigerator. It is good on stirfy, meats etc. and the OJ can be substitutued with another juice for different flavors, try mango, pineapple, plum, apricot. I also add red pepper flakes if I want it hot. Angela

This lactic acid is non dairy. Darifree is GFCF. Angela

Angela, Would this be a replacement for Teriyaki sauce? I had a recipe pre G/C free that my son loved. I haven't been able to make it since going G/C free because I can't find teriyaki sauce. In a message dated 00-06-19 00:43:02 EDT, you write: << Ginger-Soy Marinade 1/4 cup green onion -- chopped 1 tablespoon dark sesame oil 1/4 cup GFCF soy sauce 1/4 cup orange juice 2 tablespoons honey 2 tablespoons garlic -- minced 2 tablespoons ginger -- minced In a medium bowl, combine all the ingredients and set aside until ready to use.

I just wanted to mention that according to the Celiac's list, millet is no longer considered GF because of crop rotation and volunteer wheat. Take it at face value. If millet seems to work for you keep on using it. If you have break through symptoms, check out the millet. Blessings, Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Recipe from an old issue of Woman's Day or Family Circle Stone Fruit Orchard Sorbets 8 ripe peaches (2 1/2 lbs), peeled, pitted, cut in chunks 1 (11.5 oz) can apricot nectar 3/4 cup sugar 1/2 teaspoon freshly grated lemon peel Puree all ingredients in food processor or blender (in batches if necessary). Pour into a shallow 2 quart metal pan. Cover and freeze about 3 hours until firm. Break frozen mixture into chunks and process in food processor until slushy. Pack in freezer container and freeze at least 2 hours until firm. Nectarine variation: Puree 2 1/2 lbs cut-up unpeeled nectarines, 6 oz frozen orange juice concentrate, 1/2 sugar, 1/2 tsp lemon peel. Proceed as above. Plum variation: Puree 2 1/2 lbs cu-up unpeeled black plums, 3/4 cup frozen pineapple juice concentrate, 1/2 cup sugar, 1/2 tsp LIME peel. Proceed as above.

Try saute'ing minced onion, garlic, eggplant, zuchinni and red bell pepper in olive oil with oregano, thyme, salt and pepper. Then blend it smooth for sauce or leave chunky. Almost any veg make a good sauce if you have a flavorful base. We throw in a bit of rice protein as a thickener and added protein. HFS bacon and spinach or kale saute'ed with onion and garlic make a wonderful bacony pesto style sauce. Angela in OK

Hi Everyone, I have been a lurker here for a few months, but am an "old-timer" at the diet (2+ years) from the GFCF Kids list. We have also had to eliminate soy and rice from our daughter's diet for the last year, so I thought I'd share a few "no-rice" flour mixes and my daughter's favorite cookie. I have successfully substituted millet flour in the standard Bette Hagman mix for many recipes: 2 parts millet flour 2/3 part potato starch 1/3 Part tapioca starch Another good (and high-protein) mix is Bette Hagman's bean flour mix: 1 part bean flour (garfava, chick pea, or lentil) 1 part corn starch or arrowroot powder 1 part tapioca starch This next recipe uses sorghum(jowar) flour, available at Indian stores. I have sometimes used sweet potato or taro starch for the potato starch as well. We rotate now, to try and prevent any more "overuse" allergies form popping up! Hope this helps, Maria, mom to Miranda, almost 3, and Tyler, 14 months P.S. In case you haven't found them yet, Ancient Harvest makes a good quinoa/corn pasta, and Papadini makes a very good, high-protein pasta from lentils.

The archives have several ice cream recipes in it. Do you know how to search them? Angela

Graham Crackers 3/4 cup GFCF stick margarine 1/4 cup honey 1 cup brown sugar 1 teaspoon vanilla 1 1/2 cups brown rice flour 1 1/2 cups GF flour mix 2 tablespoons soy flour or garfava (sometimes I leave it out if I don't have it) 1 teaspoon xanthan gum 1 teaspoon salt 1 teaspoon cinnamon 3 teaspoons baking powder (gf) 1/2 to 3/4 cup water Heat oven to 325 degrees Mix margaine, honey, sugar, and vanilla. Mix dry ingredients in another bowl. Stir this into the creamed mixture and alternate with water a little at a time just so the dough will form a soft ball. Refrigerate for at least 1 hour. Roll out half the dough on a brown-rice floured piece of plastic wrap and roll to about 1/2 inch thick....then transfer to a greased baking sheet. Continue to roll until 1/4-1/8 inch thick. Trim the edges and cut with a pizza cutter into squares. Prick each square with a fork a few times....and sometimes I sprinkle with a little cinn. and sugar. Bake for 20-30 minutes, but watch sometimes they get a little too brown. bread machine recipe Liquid Ingredients 3 Eggs 1/4 cup oil 1 tsp vinegar 1 1/2 cups water Dry Ingredients 1 cup white rice flour 1 1/3 cup tapioca flour 2/3 cup corn starch 1/4 cup plus 2 Tbsp brown rice flour 1 1/2 tsp salt 3 Tbsp sugar 2 1/2 tsp xanthan gum 1/2 cup dry milk, (I used Vance's Dari Free) 2 1/4 tsp yeast It says to put the machine on "dough" setting, and then on "bake" setting, (I have a Welbuilt. As far as I can tell, the "dough" setting mixed it and let it rise for 60 minutes, and then the bake setting baked it for 60 minutes. My son really has liked it, and I can finally make PBJ sandwiches without toasting bread. Yeah!! I also cut the crusts off and let them dry out and he eats them like bread sticks, Toll House Chocolate Chip Cookies converted to gfcf: 1 C cf margarine 1/2 C sugar 1 C Brown Sugar 1 tsp. gf vanilla Cream together. Add 2 eggs and mix well. 1 1/2 C white rice flour 1/2 C potato starch flour 1/4 C tapioca flour 1 1/2 tsp xantham gum 1 tsp salt 1 tsp baking powder 1 tsp baking soda Combine and add to egg/sugar mixture. Mix and add 12 ounces gfcf chocolate chips and 1 cup chopped nuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 375* for 12 minutes or until golden brown. Randee Reposted by Angela

Energy Bars 1/2 cup nut butter 1/2 cup honey or less 1 cup thin Poha 1 Cup powdered (dry) GFCF milk Mix all together. Put in layer pan. Chill for about 8 hours. These are just as easy to make as it sounds. Delicious too! Turkey Curry and Rice 1 cup sliced mushrooms 1/3 cup minced onion 1 large apple, diced 3 cups cooked sliced turkey breast 1/2 cup fat free chicken broth 1 teaspoon curry powder 1/2 cup GFCF milk (coconut best) 3 Tablespoons GFCF flour OR 2 T tapioac or corn starch 1 cup chicken broth 4 cups cooked rice In large nonstick skillet, cook mushrooms, onions, apple and turkey in broth for 10 minutes. Meanwhile, in blender, combine curry, milk and flour. Mix on high for 1 minute or until smooth. Remove mushroom mixture from heat, stir in curry mixture. Return to high heat, add remaining broth and bring to boil for 1 minute; stirring constantly. Reduce heat to low and simmer for 15 minutes longer; stirring occasionally. Serve over hot rice. Key Lime Pie Filling 3/4 cup fresh key lime juice 2 1/2 cup GFCF milk 1 cup sweetener of choice 5 tablespoon cornstarch 2 teaspoon lime zest Whip all ingredients together until smooth. Pour into saucepan and heat over moderate heat, stirring constantly until thick and creamy. Pour into a baked 9"pie crust or serving dishes, and chill until firm. Angela

Berry Energy Bars 1/2 cup raspberry jam -- * see note 1/3 cup dried apricot halves 2 teaspoons lecithin granules 1 tablespoon sweet rice flour 1 1/3 cups poha 1/3 cup oat bran 3 tablespoons apple juice, from frozen concentrate -- thawed Combine all ingredients in a food processor and blend until a nearly smooth paste. Spread in 8 x 8 or 9 x9 pan. Bake at 350 for 15 minutes. Let cool completely before eating. Wrap in parchment paper to store. Chocolate Energy Bars 1/3 cup corn syrup, honey, maple, or agave 3 tablespoons packed brown sugar 1/3 cup dates 2 tablespoons blanched almonds 1 tablespoon sweet rice flour 1 cup poha 1/3 cup rice bran 3 tablespoons cocoa 1/4 cup green tea - cold Combine all ingredients (except tea) in food processor and blend until it makes a nearly smooth paste. Add tea 1 tbsp at a time until the paste thins out and is the consistency of a thick spread. Bake in 8 x8 or 9 x9 pan at 350 for 15 minutes. Chocolate Energy Bars 2- 1/3 cup brown rice syrup 3 tablespoons packed brown sugar 1/3 cup prunes 2 tablespoons cashews 3 tablespoons rice or soy protein powder 1 cup poha -- plus 2 tablespoons 1/3 cup rice bran 3 tablespoons cocoa 1/4 cup green tea --or any other liquid, juice etc. Combine all ingredients (except tea) in food processor and blend until it makes a nearly smooth paste. Add tea /liquid until the paste thins out and is the consistency of a thick spread. Spread in 8 x 8 or 9 x9 pan. Bake at 350 for 15-20 minutes. Let cool completely before eating. You can vary the ingredients for different flavors--use other sugars instead of maple syrup, use jam instead of the prunes, use different nuts (like peanut, almond, hazelnut, etc.) Omit the tea and use GFCF milk, water, or fruit juice. Energy Bars 1/3 cup honey 1/3 cup raisins 3 tablespoons nut butter 1 tablespoon sweet rice flour 1 1/3 cups poha 1/3 cup rice bran 3 tablespoons pear juice 2 tablespoons GFCF milk 2 teaspoons lecithin granules 1/2 teaspoon vanilla Combine all ingredients in food processor and blend until a nearly smooth paste. Spread in 8 x 8 or 9 x 9 pan. Bake at 350 for 15-20 minutes. Let completely cool before eating. You can vary the ingredients for different flavors--use other sugars instead of honey, use jam instead of the raisins, use different nuts if you don't want the pronounced flavor of peanut (like cashew, almond, hazelnut, etc.) All these bars keep well in the freezer and are excellent for traveling. If sticky after baking, roll in sweet rice flour and wrap with parchment or other wrap. Angela

Spinach-Squash Crockpot Soup 1- ounces frozen spinach 3 yellow squash, diced or other summer squash 1 onion, minced 2 carrots, diced 4 cloves garlic, finely minced 6 oz Can V8 juice (try the picante flavor - it adds ZIP!) 1/2 cup canned navy beans, rinsed and drained 4 cups water 1 teaspoon alt Throw it all in your crock pot and turn on high. Let cook 5 to 8 hours and then enjoy! Chicken and Vegetables 4 Skinless chicken breasts Your choice cut up veggies (carrots, celery, onion, squash - anything you like!) Dash Worcestershire sauce Pepper and salt to taste 4 Cloves of garlic, finely minced Garlic and onion powders to taste Put vegetables in bottom of crock pot and chicken on top. Add a small amount of liquid (1/4 cup to 1/2 cup, more if needed). Add garlic, salt, Worcestershire sauce and pepper to taste. Cook on low about 8 hours, then turn to high. Adjust seasonings as necessary. Makes 6 servings Slow Cooker Rice Pudding Rice pudding is a favorite treat in my house. My son loves rice, in any way shape or form, and everyone else agrees when I make this! *lol* I love it because I can set this out at night and we can have warm rice pudding for breakfast - I know - we are weird - but we LOVE it! :-) 1/2 gallon GFCF milk NOT SOY! 1 cup rice (long grain works best) 2/3 cup sugar or 1/2 cup honey Dash of salt Sprinkling of cinnamon Raisins if desired Place Milk, Rice and Sugar and a pinch of salt into Crock on Hi. Cook for 1 and 1/2 hours. Stir and at this time if you like raisins add them, a couple of hands full and sprinkle in some cinnamon. Cook for another 1 1/2 hours keeping a check on the last hour stirring often. As soon as it starts to thicken turn it off if you like it real creamy, let cook longer if you like it thick. It will thicken a lot after it cools. Makes 8 servings Crockpot Chili Verde 1 onion coarsely chopped 1 bell pepper, green coarsely chopped 4 garlic clove minced 1 teaspoon olive oil 4 ounce can diced green chilies 7 tomatillos 2 pounds pork, lean trimmed of all visible fat and diced 1 teaspoon oregano 1 teaspoon cumin 1/4 teaspoon ground red pepper flakes 1/2 cup broth First, sauté one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chilies. throw the tomatillos in the pot. Add the pork, and brown in the pan that you sautéed the onion in. Now add the seasonings. Stir to blend and let cook for at least 8 hours. Makes 8 servings Beef Tips You already know I'm going to tell you to serve this over rice, quinoa, kasha, millet, don't you? 1/2 cup GFCF flour 1 teaspoon salt 1/8 teaspoon pepper 4 pounds beef sirloin, cut into small cubes 1 large onion, chopped 2 cups sliced mushrooms 1 can condensed beef broth 1 teaspoon Worcestershire sauce 2 teaspoons tomato paste 1/4 cup dry red wine (or water) 2 tablespoons arrowroot or corn starch Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and arrowroot; stir into crock pot, mixing well. Cover and cook until thickened. Makes 8 servings Savory Swiss Steak Okay, _this_ you can serve over noodles! *lol* Actually, I'm going to change a bit and suggest that it's really good over mashed potatoes! That's what we have, GFCF milk mashed potatoes, green beans and Swiss steak - so very good! One of my favorite dinners! 1 1/2 pounds sirloin, trimmed of all visible fat 1/4 cup GFCF flour 2 teaspoons dry mustard 1 teaspoon salt 1/4 teaspoon pepper 2 teaspoons oil 1 onion, finely chopped 2 carrots, peeled and grated 2 stalks celery, finely chopped 2 cups diced tomatoes (canned with liquid) 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar Cut steak into 6 serving size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the oil. Transfer to crockpot. Heat remaining oil in frying pan. Sauté onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce spooned over. Sprinkle with parsley. Makes 6 servings Pasta Fagioli Soup Olive oil 1 large onion; chopped 1 cup white kidney beans; drained 5 garlic cloves; chopped 3 cups chicken broth 1 cup cooked GFCF elbow macaroni or other pasta 2 cans stewed tomatoes Chopped parsley; to taste Salt and pepper; to taste Sauté the onion and garlic in olive oil for a few minutes. Chop up or lightly process the tomatoes and place into a crockpot along with the broth and sautéed onion and garlic. Add the parsley and a little salt and pepper, cook for about 3 hours on LOW. Then and only then add the cooked macaroni and beans. Serve with garlic bread. White Bean Hummus Dip 1/4 cup chopped green onions 2 tablespoons fresh lemon juice 2 tablespoons tahini 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon black pepper 19 ounces cannellini beans -- canned or other white beans, rinsed and drained 1 garlic clove -- peeled Combine all of the ingredients in a food processor, and process until the mixture is smooth. Yield: 1 3/4 cups (serving size: 1/4 cup). Surimi Relish Spread 8 ounces crabmeat 1/4 cup GFCF mayonnaise 2 stalks celery -- finely chopped 1 large carrot -- shredded 1/2 small red onion -- finely chopped 3 tablespoons green olives -- sliced 2 tablespoons dill pickles -- chopped 1 clove garlic -- minced 1 tablespoon parsley -- snipped 1/8 teaspoon pepper Stir all ingredients together in a small bowl. Cover and refrigerate up to 2 days until needed. Makes about 1 1/2 cups. Use for sandwiches or quesadillas. Angela

Blooming Onion Ever go to The Outback Steak House or Chilies's and get that outrageously fattening deep fried onion thing as an appetizer? This is lower fat. 1 large onion (make one per person if you like - they go FAST!) 1/4 cup GFCF corn flake crumbs - finely crushed or potato chip crumbs pinch red pepper 1/4 teaspoon garlic powder oil cooking spray, I used a misto with olive oil 1 egg white, lightly beaten 1/2 cup gfcf sour cream 2 teaspoons GFCF mayo 1 teaspoon horseradish sauce salt and pepper Preheat oven to 350 degrees F. Spray 2-cup round baking dish with oil. Carefully trim root end of onion so it stands upright but being careful not to slice off TOO much. Slice off 1/2" from top and remove peel. With sharp knife, cut triangular slices to center of onion, slicing from top down and stopping 1/2" from bottom. Work your way around to make many "petals." Spray with oil and place in microwavable safe bowl. Cover and microwave on high for 3-4 minutes or until onion is slightly tender and petals have begun to separate. In small bowl combine corn flake crumbs, red pepper, salt, and pepper; set aside. In medium bowl, whip egg white until foamy. Dip onion in egg white, coating petals thoroughly. Place in prepared baking dish and sprinkle evenly with corn flake mixture. Lightly spray again with the oil. Bake until lightly browned and crisp about 10-12 minutes. To make the sauce, combine sour cream, mayo, horseradish sauce and garlic. Cover and chill until ready to serve 1 onion makes 2 servings. If you are doing a bunch, put on large cookie sheet or in rect. cake pan. Buffalo Chicken Strips 1/2 cup GFCF milk 1/2 teaspoon honey 1/8 teaspoon hot pepper sauce 1 1/2 pounds boneless skinless chicken breast halves cut in 1" strips 1 cup GFCF corn flake crumbs or potato chip crumbs 1/4 teaspoon ground ginger 1/4 teaspoon dried thyme 1/4 teaspoon dried tarragon 1/8 teaspoon cayenne pepper -- up to 1/4 tsp Combine milk, honey and hot pepper sauce. Add chicken strips and marinate at least 10 minutes. Combine cornflakes, ginger, thyme, tarragon and cayenne. Dip the chicken strips into the cornflake mixture. Place the chicken on a jelly roll pan sprayed with oil. Bake at 400 for 10 - 15 minutes until crispy. Mango Pudding 1 ripe mango juice from one orange juice from one lime 5 oz soft or firm tofu -- 3 T sugar, or 2 T honey or pinch of stevia to taste Toss in a blender and puree. Pour into serving bowls and chill one hour. Chicken-Rice Casserole 1/3 c GFCF Flour 1 1/2 t Salt 1/8 t Pepper 1 c Chicken Broth 1 1/2 c GFCF Milk 1 1/2 c Cooked Rice,Cooked 2 c Chicken,Cubed 4 oz Mushrooms,Sliced 1/3 c Green Pepper,Chopped Heat oven to 350 degrees F. In large saucepan, blend flour, salt and pepper. Stir in broth and milk. Stirring constantly, cook over low heat, until mixture is smooth and bubbly. Bring to boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley. Serve immediately. Angela

Quinoa with Corn and Basil 1 1/2 cups quinoa -- uncooked 1 teaspoon salt 2 cups frozen corn 1 cup basil leaves -- finely chopped 1/2 cup roasted red peppers 1/2 cup red onion -- diced 2 tablespoons olive oil 5 tablespoons fresh lemon juice In medium saucepan, combine quinoa, salt and 3 cups water. Bring to a boil over high heat. cover, reduce heat to low and simmer 12 minutes. Add corn, cover and cook until quinoa is tender but still a little crunchy, about 3 minutes. Drain quinoa mixture and transfer to large serving bowl. Toss well with fork, fluffing quinoa. Set aside to cool slightly.. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a distinct lemony edge. Adjust seasonings to taste and serve. Vegetable Stock 1 tablespoon olive oil 1/2 large onion 1 carrot -- sliced 1 stalk celery -- sliced 1 parsnip -- coarsely chopped 3 sprigs thyme 1 bay leaf 1 clove garlic -- peeled 7 peppercorns 5 cups water Heat oil in a stock pot, add onion and sweat over medium to low heat until tender. Add water, carrot, celery, parsnip, herbs and peppercorns and bring to a boil. Cover pot, reduce heat and simmer for 40-45 minutes. Allow to cool and strain. I make a ton of this and freeze for recipes. Angela

Quinoa Caviar 1 small eggplant 1 tablespoon extra virgin olive oil 1 onion -- finely chopped 1 cup quinoa 2 cups water -- with salt 2 cloves garlic -- minced 3 tablespoons fresh cilantro -- minced 3 tablespoons parsley -- chopped 4 teaspoons GFCF soy sauce -- to taste 2 tablespoons fresh lemon juice -- to taste salt and freshly ground black pepper -- to taste Preheat the oven to 350 degrees F. Prick the eggplants in several spots with a fork. Roast the eggplants on a nonstick baking sheet for 40 minutes, or until soft. Let eggplants cool. Heat the olive oil in a nonstick frying pan. Add the onion and cook over medium heat until soft but not brown, 3 to 4 minutes. Stir in the Quinoa and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover the pan, and gently simmer the Quinoa for 15 minutes. Remove the pan from the heat and let stand for 10 minutes. Uncover the pan and fluff the Quinoa with a fork. Transfer the Quinoa to a mixing bowl and let cool. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care not to pierce the eggplant skin, and place it in a food processor with the garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning, adding soy sauce, pepper, or lemon juice to taste. Spoon the caviar back into the eggplant skin and serve. Quinoa Pilaf 2 cups quinoa 1 1/2 tablespoons extra-virgin olive oil 1 med onion -- chopped 2 cloves garlic -- minced 1/4 cup pine nuts 2 red bell peppers -- diced 1 med. sweet potato -- cubed 1/4 cup golden raisins 4 cup vegetable broth ground black pepper to taste Rinse quinoa with cold water and drain well. Heat oil in a large non-stick frying pan. Add onion, garlic, pine nuts, and peppers, and cook over medium heat until lightly browned, about 5 minutes. Stir in broth and black pepper; bring to a boil. Reduce heat to low, cover and simmer until liquid is absorbed and quinoa is tender, 15 to 20 minutes. Fluff quinoa mixture with a fork and serve at once. Sweetened Condensed Milk, Homemade 1 1/2 cups GFCF dry milk powder 1/2 cup water 2/3 cup sugar 1 teaspoon vanilla In a microwave bowl, put 1 1/2 cup powdered milk, 1/2 cup water, 2/3 cups sugar, and 1 tsp. vanilla. Microwave on high 1 1/2 minutes, stirring every 30 seconds. If you are making brownies, the chocolate chips can be melted in the mixture immediately after taking out of the microwave. Honey Curry Sauce 2 teaspoons oil 1 tablespoon GFCF flour 2 teaspoons curry powder 1 teaspoon salt 1 cup GFCF milk, coconut milk is best 1/4 cup honey Heat oil in small saucepan. Add flour, curry and salt; cook and stir over medium heat 1 minute. Stir in milk and honey until mixture is smooth; cook and stir until thickened. Makes 6 servings. Serving tips: Serve over 3 cups steamed fresh vegetables (or cooked frozen vegetables) such as carrots, broccoli, cauliflower. Or, mix vegetables with curry sauce and use a topping for baked potatoes. Crispy Potato Wedges 4 medium potatoes --cut into large wedges 1 tablespoon oil 1/4 teaspoon ground black pepper 1/8 teaspoon salt 2 cloves minced garlic -- optional ketchup -- optional Place potatoes in a large bowl; add cold water to cover. Let stand for l5 minutes. Preheat oven to 425. Spray a nonstick baking sheet with oil spray. Set aside.. Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes. Transfer potatoes to a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet. Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side. Variation: For a sweeter flavor, use sweet potatoes instead of russet potatoes. Proceed as directed. Add 1/2 teaspoon of paprika when tossing potatoes with spices. Bake as directed. Vegetable Lentil Pilaf 1 cup green lentils 1 cup rice -- brown, or kasha or quinoa 2 1/2 cups water 3/4 cup vegetable stock 2 onions -- chopped 1/2 cup carrots -- diced 3 tablespoons garlic -- minced 4 stalks celery -- chopped 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 8 whole mushrooms -- sliced optional 1 cup tomatoes -- chopped 4 cups fresh spinach -- cut in strips Place washed lentils in a saucepan, and cover with cold water. Bring to a boil, reduce heat, and cover. Simmer for 25-35 minutes. Drain. Bring the rice and 2 cups of water to a boil. Reduce heat and simmer for 20 minutes, covered. Set aside. Bring the vegetable stock to a boil in a saucepan. Add the onions and carrots and simmer for10-12 minutes or until tender. Add the garlic, celery, cumin, and cinnamon and simmer for an additional 5 minutes. Add the lentils, mushrooms, and tomatoes to the pan. Heat through and stir in the spinach. Fold the lentil/spinach mixture into the rice. Angela

Hungarian Swiss Steak 1 pound sirloin steak, trimmed -- boneless 1/4 teaspoon salt 14 1/2 ounces stewed tomatoes -- undrained 1 tablespoon paprika 2 tablespoons ketchup 1/4 teaspoon caraway seed -- optional 1/2 cup GFCF sour cream chopped fresh chives -- optional Remove fat from beef. Cut beef into 4 serving pieces. Sprinkle both sides of beef with seasoned salt. Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 4 to 8 minutes, turning once, until brown. Stir in tomatoes, paprika, ketchup and caraway seed; reduce heat. Cover and simmer 15 to 20 minutes or until beef is tender. Top each serving with sour cream and chives. Three-Pepper Beef Tenderloin 1 1/2 pounds tenderloin, beef 1 tablespoon ground black pepper 2 teaspoons white pepper 2 teaspoons fennel seed -- crushed 1/2 teaspoon salt 1/2 teaspoon ground thyme 1/4 teaspoon cayenne pepper Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate 2 hours but no longer than 24 hours. Preheat oven to 350 deg. Spray shallow roasting pan with cooking spray. Place beef in pan. Roast uncovered for about 40 minutes for medium doneness (160 deg). Let stand 5 minutes. Cut beef across grain at slanted angle into thin slices. Potato Corn Chowder 1 medium onion -- chopped 3 medium potatoes -- diced 2 medium carrots -- sliced 1 large celery stalk -- chopped 2 bay leaves 2 tablespoons olive oil 3 cups frozen corn 14 ounces canned tomatoes -- chopped 1 1/2 teaspoons coriander 1 teaspoon savory 1/2 teaspoon thyme salt and pepper 1 cup water or stock Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes. Add the corn, tomatoes with their liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes. Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it. Angela

Ginger-Soy Marinade 1/4 cup green onion -- chopped 1 tablespoon dark sesame oil 1/4 cup GFCF soy sauce 1/4 cup orange juice 2 tablespoons honey 2 tablespoons garlic -- minced 2 tablespoons ginger -- minced In a medium bowl, combine all the ingredients and set aside until ready to use. Nouveau Potato Salad SALAD: 3/4 pound new potatoes -- quartered 1/4 teaspoon salt 3/4 cup green beans 1/4 cup red bell pepper -- chopped 2 tablespoons onion -- finely chopped DRESSING: 1/4 cup GFCF sour cream 1 tablespoon GFCF mayonnaise 1 tablespoon orange juice 1 clove garlic -- minced In a large saucepan, combine potatoes, salt and enough water to cover. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes. Add green beans; return to a boil. Boil an additional 5-10 minutes or until vegetables are tender. Drain; rinse with cold water to cool. In large bowl, combine cooked potatoes and green beans, bell pepper and onion; toss to mix. In small bowl, combine all dressing ingredients; blend well. Add to salad; toss gently to mix thoroughly. Serve immediately or cover and refrigerate until serving time. Lemon Cheesecake Mousse with Strawberries 4 teaspoons dried egg white powder 1 teaspoon vanilla 1/4 cup sugar 6 1/8 ounces tofu -- well drained 4 ounces GFCF cream cheese 2 teaspoons lemon peel -- finely shredded 1 tablespoon lemon juice 3 tablespoons strawberry preserves or other fruit fresh strawberries -- hulled and halved or other fruit Combine dried egg whites, 1/4 cup water and vanilla in a medium mixing bowl. Beat egg white mixture until soft peaks form using an electric mixer on medium high speed. Gradually beat in sugar til stiff peaks form. Set aside. Place tofu, cream cheese, lemon peel and lemon juice in a blender container or food processor bowl. Cover and blend or process just til smooth. Co not overmix. Gently fold tofu u mixture and strawberry preserves into egg white mixture. Stir just til combined but some streaks of the egg mixture and preserves remain. Serve immediately or cover and refrigerate. To serve, spoon mousse into four dessert dishes and top with fresh strawberries. Pacific Rim Noodle Bowl 3 cups broccoli florets 1 1/2 cups shiitake mushrooms 2 medium carrots -- 1/4" pieces 1 medium red bell pepper -- 1/4" slices 1 package tofu -- light, extra firm drained, sliced, and cut into 1" cubes DRESSING: 1/3 cup GFCF soy sauce 1/4 cup broth or rice wine -- mirin, or sake 2 tablespoons rice vinegar 5 teaspoons ginger -- grated 5 teaspoons sugar 2 teaspoons sesame oil 3 cloves garlic -- crushed

Never tried it, but you might try buckwheat groats, garbanzo beans, teff. Angela

Dear listers, My son can not have casein, gluten, eggs and soy. He is so sensitive to all of the offenders that even a trace will make a difference. May be someone has a child like mine and would like to share the brands/products that worked for your child. I hope it helps someone. Margarine

I've been searching for the Mocha mix i've been reading about on the lists. I'm in FL any help where it can be found?

Well I might have fixed my OOEY GOOEY problems. It seems I was not the only one with this problem so I'm posting to the whole list. My husband brought home a table top mixer he found at a yard sale. I used it to make a spice loaf lastnight and it worked! My hand held mixer must not have mixed the ingredients well enough. I guess with all the flopps I made it would have paid for a mixer by now! Good luck to all. Kathi Mom to Colten 3yrs

Linda, I have successfully used garbanzo bean (chickpea) flour as a one to one substitute for rice flour. You can also use the Garfava bean flour from Authentic Foods which is a mixture of garbanzo beans and fava beans. The Special Diet Solutions cookbook by Carol Fenster has extensive substitution lists for flours, dairy, egg, yeast, refined sugar. Janice

Dear listers, What brands are you using for raisins, sugar, chocolate chips etc.- the things that we have to use for cooking? I thought it will be helpful if we share the brands/products we use in our recipies. I will try to make a list of what we use. Thank you, Vera

Some raisins are indeed coated with wheat to keep them from sticking. There are some companies who do not do this. We get raisins from the Dan-D-Pk company and they are guaranteed safe. HTH Brenda-Lee

Hi My son loves KAME rice crackers (Shoprite- $2.00 by the rice cake stuff) with peanut butter and jelly on them. He eats from 6-10 of these "sandwiches" for lunch. LOVES them Good Luck Linda

We've got to cut out all rice. Seems like every recipe and premix has rice flour. I've been experimenting - not very successfully - with substitutions. If you have a favorite bread, cookie, cake, muffin or ESPECIALLY breadstick and pretzel recipe without rice flour, please forward to me. Gratefully, Linda (the rice crispie)

We have just added low sugar to the gfcf diet. Does anyone[pleeese Angela] have a way to make the peanut butter balls and crispie treats low sugar? My son will now eat peanut butter, and loves the cocoa crispie treats with the dyno bites. I have found a low sugar gfcf rice crispie cereal, but what about the marshmellow? I HAVE NO SUCCESS making scratch cookies other than these and have depended on the Robens mixes. Bought some stevia, btw. Any help would be appreciated!

June 17, 2000 MEETING NOTICE MARK YOUR CALENDAR Saturday: A "Celiac Disease, Dermatitis Herpetiformis (CD/DH)" support group will meet at the Foothill Presbyterian Education Center on Saturday, June 17, 2000 at 10:00AM. . The Education Center is located at 427 West Carroll Avenue, Glendora, CA 91741. Many people with digestive problems are helped by a "gluten-free (gf) diet". This includes gluten sensitive enteropathy (gse), celiac disease (cd), dermatitis herpetiformis (dh), autism, and other auto-immune diseases. "Celiac Disease Connection", a support group in the East San Gabriel Valley for the Celiac Disease Foundation will meet at the Foothill Education Center (One block South of Foothill Blvd and the railroad tracks and one-half block east of Grand Avenue on Carroll Avenue on the north side of the street. If you are coming from the South (or the 210 Freeway), go north on Grand Avenue. The first street north of the Hospital is Carroll Avenue, turn right for one-half block. Its on your left.) The entrance is on the west side of the building at the second door which has a blue tile border. For more information call Don Baisch at (626) 335-0600. This meeting is open to all who wish to attend.

Michelle, Boy did I not like Veg. glycerin. They gave me a conversion and I had to quadruple it. It had a chemical taste, and everything I made came out soggy and kind of weird. I know how to cook but this was sabotage! I used 1/2 veg. glycerin and 1/2 stevia with a pinch or two of equal. Sorry but there it is. Juli

Has anyone used the Vegetable Glycerin in any recipes...if you have what type of recipes & what would be a conversion chart - I have one for Stevia....also let me know that if you have used it - what you like & don't like about it...Thanks Michelle in TX

Hi, I tried a recipie that worked for me, and wanted to share it with anyone interested. I make Noah's Bread ALL THE TIME for my daughter and she loves it. I use it for sandwiches and more. I have actually gotten to where I combine all the dry ingredients for several recipies at once, enclose them ziplock freezer bags, one per recipie, and freeze til I am ready to use them. Makes life easier. anyway, I decided to try something different, for variety's sake. I added a few items to the Noah's Bread recipie to make cinnamon bisciuts. They turned out great! My daughter loved them and we even used them for peanut butter sandwiches. Yummy! You could add glaze, if you want, like Hardees. Good luck! Some of these measurements are approximate, but are pretty close to right. Experiment, and I am sure it will work for you too. Cinnamon biscuits Start with Noah's Bread Recipie, then add the following. 1/3 cup sugar 1/3 cup gfcf flour mix (I used Betty Haagman's) 1/3 cup raisins (or 1 small snack size box of raisins) 1/8 tsp? (I used 8 shakes! LOL ) It takes a little longer to bake, and they rise a little higher, so watch them closely. Optional glaze 1 tsp of gfcf vanilla 1/4 cup or so of confectioner's sugar dizzle over hot biscuits. Enjoy! Debbie Waltman

I have a recipe that is similar to the chocolate cake recipe but somewhat simpler - I adapted it from an old family favorite: Chocolate Cake 1 cup white rice 1/2 cup soy flour 1 cup sugar 1/2 cup cocoa powder 1/2 teaspoon salt 1 teaspoon baking soda 1 tsp xanthum gum Mix these ingredients in a bowl, then add 1/2 cooking oil 1/2 cup rice milk or soy milk 1/2 hot water 1 egg 2 teaspoons vanilla Stir until mixed, grease and flour an 8 x8 inch pan, pour batter into pan and bake in a preheated 350 degree oven for 30 minutes. Can be doubled to make a sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for 20 -25 minutes

I apologize for posting this to the list, but I couldn't get a private address to send this to... Helen, Chocolate, or cocoa contain no dairy unless specified in the ingredient list. Cocoa comes from the bean of the Cacao plant. Chocolate without added milk will keep almost forever if stored properly. Milk is added to make the final chocolate product more palatable. Milk Chocolate is a no-no, many dark chocolates are safe. Pre-packaged hot chocolate mixes are also out. The biggest problems with chocolate have nothing to do with milk. Chocolate can cause hyperactivity in some kids, due to the naturally occuring caffeine. Plus, there are other naturally occuring components to which some people react. There is actually a component that causes your brain to feel synthetic happiness, which is likely the reason that so many women crave chocolate during PMS or while in a bad mood. This is one of those cases where you should call the manufacturer if you want to feel safer. I have not removed chocolate from my son's diet, simply because he's had to give up everything he ever enjoyed already. If you want a GFCF chocolate syrup that you can be sure of, visit www.copykat.com When given the alphabet to choose from, click on "H" and look for Hershey's syrup. Just be sure to use gfcf vanilla in it.

Thanks so much for this recipe. I have LONGED for this for so long.......... Tell me, as I'm a bit slow at this (Ha!) - I have seen cocoa on many GF recipes. Is it just that, then? Gluten free? Anybody know what's in it? Also, what about cooking chocolate in the squares? Chocolate in general? Many thanks in advance, Helen

recipe from celiac list Janice

In a message dated 06/13/2000 12:37:04 AM Central Daylight Time, devers@... writes: << Tonight I decided to make the mock oreos I'm sorry, I must've missed the recipe. Did anyone post it? Or was this a box mix? If it's a recipe, please post. Thanks. ELaine

HI, Get some Mocha Mix. It is really great, and comes in different flavors.. Jeri

FYI-Tonight I decided to make the mock oreos. I did not have garfava flour, so I used regular garbanzo flour, and they still turned out fabulous! The recipe also says to roll out the dough to cut out, which I found to be impossible due to the stickiness of the dough (after 2 1/2 hrs refrigeration) so I just rolled it into little balls and flattened them with my thumb. Worked great! I got the recipe (Lisa Lewis's) from Miss Roben's catalog. Just thought I'd share! Jaymee

Evening everyone, This evening as my oldest ate his banana split ice cream and my gfcf guy had sorbet, I got out my Special Kids cookbook and couldnt find a recipe for ice cream. Does anyone have one that tastes pretty good? I'm sure that it would be truly appreciated! Thanks much! Suzi

In a message dated 6/12/00 6:06:34 PM Pacific Daylight Time, Luvee77@... writes: << themestream I can't click on 'em! Juli

Are you using enough leavening agent (baking powder/soda)? Is the pan/griddle hot enough/too hot? I have been using the recipe on the side of the Arrowhead Mills soy flour bag. I let them cook on the first side until the top is dry, then I flip them. That seems to get a little more rise in them. They don't rise as much as "regular" pancakes, but I am getting a little fluff from them. I'm also using a 6 inch, non-stick pan. When the batter has too much room to spread, the pancakes will be thin. I use 1/4 cup of batter for each pancake. Also, have you considered trying gfcf waffles? You have to have a dedicated waffle iron for the gfcf to avoid cross contamination since you're not supposed to wash a waffle iron. But I have found that any kid who will eat pancakes will probably eat waffles, too. Plus, waffles make nice snacks and finger food. I cut them into sticks to dip into the syrup. I don't make gfcf waffles, but I make regular ones for the rest of the family. They could also be used for "ice cream" sandwiches, or topped with fruit (like canned pie filling, or fresh). I'm a pretty good cook, but this diet really has me on my toes!!! Good luck! Colleen ckk13@...

I am having serious problems making decent pancakes. Every recipe I have tried (about 6 different ones) turns out okay taste-wise, but the texture is terrible - gummy, rubbery, tough. I can't even get the pancake mix from Miss Roben's to turn out right. I am using Dari-Free as the milk sub (but have also tried soy milk) and no other substitutions. I used liquids at room temp., just like the package says. Does anyone have any suggestions or a foolproof recipe? I'm desperate! Pancakes are my son's favorite food, and he's so forgiving, he even eats the failures, but I would really like to make him some good ones for a change. Thanks, Allison in CA

A yeast cake is just baking yeast, comes in a small square in the cooler section, you can use dry yeast instead, one package. Unless you have a yeast problem, you can use yeast on this diet. Angela

In a message dated 06/08/2000