Gluten Free Recipes

Vera GFCFdiet site also says the Trader-Joes vanilla is ok for the diet. Terry

Hello Williss and all, I am amazed by the differences in my son since diet and supplements, less weird stools, no more dilated eyes, I have also noticed, he used to have a patch of stuff like cradle cap behind his ears could never get rid of, it is gone, his gums are less swollen. Now question is, he is still getting swollen belly, I am assuming this is the yeast I have not dealt with(WILLIS??) No in 6 years he has never had this problem but he seems to be constipated. Any ideas? The epsom salts seem to also cause a pimply like itchy rash, should I discontinue, and weird enough the warts seem to be going away with the salt baths? Crystal

Hello. I am on a mission to make a poptart for my son. I have located a recipe on this site but it calls for 1/4 cup bean powder. I cannot find bean powder anywhere. Do you know of anything I can substitute for the bean powder? Thank you so much.

Angela I was wondering how you determine if a recipe requires the GF flour to be sifted? My husband and I made one of your pancake recipes, that you mentioned needed sifting and we did. The pancakes came out fantastic!!!!!!!!! In awe of you Pam

Hi all, we're 5 months in to the diet, and we're thinking we should do the testing now, to see where we are at...How do we go about this? Call great plains? Anyone else? Go through Dr? Much appreciate the advice :)-Shari Who's son is making Great Gains...diet?maturity?Nystatin & enzyme? Who knows don't we ALWAYS question!!!!

Blackened Catfish 2 1/2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon garlic 1 teaspoon thyme 1/2 teaspoon salt 1 1/2 teaspoons lemon zest olive oil 3 catfish fillets 3 tablespoons lemon juice Combine all spices on dish. Coat fillets. In large frying pan(s), heat oil over med-high. Add fish and cook for 4-5 mins. Pour lemon juice over fish and turn. Cook for 4-5 more mins until fish separates when pressed with fork. Cajun Style Shrimp Risotto 29 ounces chicken broth -- 2 cans 1 pound medium shrimp -- shelled & deveined 1 1/2 teaspoons Cajun seasoning -- divided 2 tablespoons olive oil -- divided 10 ounces tomatoes with green chilis -- canned (Rotel) 2 cups arborio rice Bring broth and 2 3/4 cups water to a simmer in large saucepan. Heat 1 tablespoon oil in Dutch oven over high heat 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes, turning once, until browned. Add tomato, green chilies and juice, and 1/2 teaspoon Cajun seasoning; boil 1 to 2 minutes; transfer shrimp mixture to bowl. Reduce heat to medium-high. Add remaining tablespoon oil to pot. Add rice and cook 1 minute, stirring until grains are glistening. Stir in 1 cup broth mixture and remaining 1 teaspoon Cajun seasoning and cook, stirring until liquid is just absorbed. Gradually add remaining broth mixture to rice, 1/2 cup at a time, stirring constantly until liquid is absorbed, 20 to 25minutes more. Stir in shrimp mixture. Serve immediately. Southern Fried Catfish in the Oven 1 pound fresh catfish fillets 1 egg -- beaten - OR 1/4 cup GFCF milk 1 tablespoon vegetable oil 1 tablespoon lemon juice 4 tablespoons cornmeal Seasoned salt and pepper to taste Spray a shallow nonstick baking pan with cooking spray. Cut fillets into 4 serving pieces. Fork-blend egg, oil and lemon juice together in a shallow dish. Sprinkle cornmeal and seasonings together on another plate. Dip fish fillets first in egg mixture, then in crumbs. Arrange fish fillets in a single layer in prepared pan. Bake uncovered in preheated 450-degree oven 8 minutes. Gently turn each fillet with a spatula and bake additional 6 minutes. Crockpot Chicken & Rice 1 cup chopped celery 1/2 c. onions, chopped 2 lbs. chicken, raw 1 tsp. poultry seasoning 1/4 tsp. salt 2 cups .broth 3/4 cup brown rice, uncooked Remove skin from chicken. Spray 12" skillet with oil. Brown celery, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done. For a spicier recipe, add garlic and a few slices of jalapeno, or Italian spices instead of poultry seasoning. Cream of Tomato Soup 16 ounces tomatoes, canned 1/2 cup chopped onion 2 tablespoons tomato paste 1 1/2 cups chicken broth 1 bay leaf 1/2 teaspoon salt 1/8 teaspoon pepper dash of poultry seasoning 3/4 cup GFCF 'cream' Cut tomatoes in bite-sized pieces and place with tomato liquid in a saucepan; add onions, tomato paste, chicken broth, bay leaf, salt, and pepper. Bring to a boil; simmer, uncovered, for 5 minutes. Remove bay leaf. Cool about 15 minutes, then turn into blender or food processor fitted with steel blade. Cover; blend at low speed until well-mixed. Meanwhile, heat cream don't allow it to boil or burn. Combine tomato mixture and hot cream. Simmer, stirring constantly, until hot enough to serve. GFCF CREAM Add twice as much dry GFCF milk powder as called for to make the same amount of milk, to make a thicker richer product. For soup I use Dari-free or plain potato starch and water. For a sweet recipe I use a sweet milk like almond. You can make it even thicker by adding arrowroot or gelatine to the milk and heating till thickened. More of a white sauce / roux than a cream really. Angela

Hi- My first contribution here, though I've lifted many from all of you! This soup always gets great reviews and it's simple to make. I often double or triple it. Corn Chowder I can corn (I use the 11 oz. cans packed with little liquid, like Niblets) 1 15-oz can creamed corn (make sure it's GFCF) 1 large potato 1 TBSP margarine, melted 1 TBSP GF flour (use something good for thickening, like sweet rice flour) 1-2 cups milk substitute salt, pepper, thyme, cayenne, paprika, whatever... Peel the potato and cut it into cubes. Boil it until tender, then drain and set the potato aside. Mix the melted margarine and flour in a soup pot over a medium-low flame. Add the potato, corn (with liquid), creamed corn. Add milk until the thickness looks right to you; I like it pretty thick. Add seasoning to taste; it usually needs quite a bit. Heat the soup through and serve. It makes a great dinner with a roasted chicken and tossed salad.

Hi everyone I am trying to find recipes that I can make in place of some of my sons favorite foods and don't know how to get into the archives to find these recipes. Can anyone help me. Thanks alot Terry ( mom to 4yo Nik PDD-NOS )

Hello, Does anyone have any experience in using detox products...HVS for detoxing yeast instead of diet?? Thanks crysatl

Grilled Catfish 6 medium whole FRESH catfish -- dressed 1/3 cup olive oil Juice of 6 lemons 1/2 teaspoon dry mustard 2 tablespoons GFCF Worcestershire sauce 1/2 teaspoon salt 1 teaspoon paprika Heat an outside grill or set the oven to broil. Combine all ingredients except the fish in a small bowl. Place the fish on the grill or broiler and cook for 20 minutes on each side, basting frequently with the sauce. Sweet Potato Bread 1 1/2 cups GFCF flour for bread mixed 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ground allspice 1/2 cup chopped walnuts 1/2 cup raisins 1 1/2 cups pureed sweet potatoes 2 well beaten eggs 3/4 cup honey 1/2 cup oil Preheat oven to 350 degrees. In medium mixing bowl, combine flour, baking soda, baking powder, cinnamon, allspice, walnuts and raisins. In another mixing bowl, combine sweet potato puree, eggs, honey and oil. Mix well. Add sweet potato mixture to dry ingredients and beat again. Pour into oiled 9x5" loaf pan and bake for 50-60 minutes or until bread tests done. Cool on wire rack for 20 minutes before removing from pan. I use chopped pecans and dried cranberries. Calico Bean Bake 1/2 lb. hamburger 1 tsp. vinegar 1/2 lb. bacon 3/4 cup brown sugar 1/2 cup onion 1 #2 can pork and beans 1/2 cup catsup 1 #2 can kidney beans 1 tbsp. mustard 1 #2 can lima or garbanzo beans Brown hamburger, bacon, onion and drain off excess greese. Combine meats and onion with remaning ingredients.Put into a covered casserole. Bake at 300 degrees for 1 hour. Serves 6 to 8. MEAL IN A PUMPKIN (OR Pumpkin Brains) Medium sized pumpkin (4 pounds) 1-1/2 pounds lean ground beef 1/3 cup chopped green pepper 3/4 cup chopped celery 3/4 cup chopped onion 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup GFCF soy sauce 2 Tablespoon brown sugar 1 4-ounce can mushrooms 1 cup GFCF 'cream' or GFCF sour cream 2 cups cooked rice Black olives baby carrot Whole cloves Using a sharp knife, cut lid from pumpkin and scoop out pumpkin seeds and excess membrane with a scraping tool. In a large skillet, combine ground beef, chopped green pepper, chopped celery, and chopped onion and cook over medium heat until ground beef is browned. Add next seven ingredients to skillet. Mix well and place mixture into pumpkin cavity. Place lid on pumpkin. Place pumpkin on a foil-lined cookie sheet and bake at 350 degrees for 1-1/2 hours. Just before serving, embellish pumpkin by placing (with toothpicks) black olives to make eyes, a carrot to make a nose, and whole cloves to make a mouth. To serve, scoop out part of the baked pumpkin, along with the meat mixture, onto each plate. Chicken with Garbanzo Spinach This is a really good, really healthy, and really EASY meal. In covered saucepan heat: 1 can garbanzo beans 2 cans diced tomatoes (plain, roasted garlic or italian) 2 cups pkg fresh or frozen, chopped spinach (thaw night before)drained 1-2 chopped cooked chicken breasts Lemon juice While the above ingredients are simmering, boil water and cook GFCF pasta. Awesome meal! Serve with bread and salad if you're really ambitious! Boston Chicken & Kfc Rotisserie Style Chicken 1/4 cup Oil 1 tablespoon Honey 1 tablespoon Lime juice 1/4 teaspoon Paprika Season salt 4 Chicken breast halves w/skin Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with oil. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving. Sherry-Lemon Veal Medallions 1 pound veal scallops, trimmed 1/4 cup cornstarch and potato flour 4 teaspoons chopped fresh thyme or 1 1/2 teaspoons dried 2 1/2 teaspoons olive oil 2/3 cup chicken broth 1/3 cup dry Sherry (optional) 1 tablespoon fresh lemon juice 1 garlic clove, minced Pound veal between sheets of plastic wrap to 1/8-inch thickness. Cut veal into 16 equal pieces. Sprinkle with salt and pepper. Mix flour and 2 1/2 teaspoons fresh thyme or 1 teaspoon dried thyme in shallow dish. Coat half of veal with flour mixture, shaking off excess. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add veal; saute until beginning to brown, about 1 minute per side. Place on platter. Repeat with 1 teaspoon oil and remaining veal. Heat 1/2 teaspoon oil in same skillet over high heat. Add broth, Sherry, lemon juice and garlic and bring to boil, scraping up browned bits. Add veal; turn to coat. Add remaining 1 1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme. Simmer until sauce thickens slightly, about 3 minutes. Season sauce with salt and pepper. Transfer veal and sauce to plates and serve. Cream Of Crab Soup 1 lb crabmeat 1 cup broth 1/4 cup chopped onion 1/2 cup oil 3 tablespoons potato flour 1/4 teaspoon celery salt 1 teaspoon salt dash pepper 1 qt. GFCF milk chopped parsley - for garnish Cook onion in oil until tender, blend in flour and seasonings. Stir till smooth. Add the milk and broth gradually. Cook until thick, stirring constantly. Add crabmeat, heat. To serve, garnish with parsley. Enjoy.. ITALIAN SIRLOIN STEW 1 pound boneless beef sirloin steak, cut 1 inch thick 1 large clove garlic, crushed 2 tablespoons olive oil, divided 2 medium onions, cut into 1/4 inch slices 1 teaspoon dried basil leaves 1/8 teaspoon ground red pepper 1 can (14 1/2 ounces) tomatoes, undrained 1 cup beef broth 2 medium zucchini, cut into 1/4 inch slices Cut beef steak into 1/4 inch thick strips; cut each strip into 1 inch pieces. Combine garlic with 1 tablespoon oil; stir into beef and reserve. Saute onion in remaining oil in large saucepan 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover, reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium-low heat. Cook and stir beef 1-2 minutes; add to sauce. Stir 2 teaspoons cornstarch dissolved in 2 tablespoon water into stew and cook until slightly thickened, about 2 minutes. Serve with toasted garlic GFCF bread. To make tomato-less, use eggplant instead of tomato. SAUSAGE, PEPPERS AND ONION SKILLET 12- ounces fully cooked beef Polish sausage or beef knockwurst links 1 tablespoon oil 2 large green or red bell peppers, cut lengthwise into 1/2 inch thick wedges 1 medium onion, cut crosswise into 1/2 inch thick slices, seperated into rings 1 large clove garlic, crushed 1/4 cup water 1/4 cup dry white wine (optional) 3/4 teaspoon dried thyme leaves Heat oil in large nonstick skillet over medium heat until hot. Add bell peppers, onion and garlic; cook 8-10 minutes or until crisp-tender, stirring occasionally. Add beef sausage, water, wine (if desired..opitional.. and thyme to skillet. Cover, continue cooking 10-12 minutes or until vegetables are tender. Yields 4 servings. 15-MINUTE BEEF BARBECUE 1 pound beef round tip steaks, cut 1/8-1/4 inch thick 2 teaspoons oil 1 medium onion, wedges 3/4 cup GFCF barbecue sauce 4 Noah's rolls, split Stack beef steak; cut lengthwise in half and then crosswise into 1 inch wide strips. Set aside. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 minutes or until lightly browned. Remove from skillet; keep warm. In same skillet, add beef (1/2 at a time) and stir-fry 1 minute or until outside surface in no longer pink...do not overcook...stir in onion and barbecue sauce; heat through, stirring occasionally. Spoon equal amount of beef mixture on bottom half of each roll; close with top half roll. Yields 4 servings. I always make super mashed potatoes. I boil about 1/2 cup of dry millet with 3 pounds of potatoes and mash all together. This adds more protein to the meal. Millet "Mashed " 1 cup millet 2 1/2 cup water, filtered or spring 1/2 medium-size cauliflower, sliced into thin pieces 1/2 t. sea salt 3 cloves garlic, cut in pieces 1 T. olive oil 3 T. fresh lemon juice 2 T. water pinch sea salt pinch freshly ground pepper 1 T. parsley finely chopped Rinse the millet and drain. Slice the cauliflower into thin pieces so it will cook with the millet. Put the water, millet, cauliflower, and garlic into a heavy saucepan and cook for 7 minutes on medium heat. Take pan off the heat, cover, and let sit for 20 minutes to steam. Mash well with a potato masher. Blend the olive oil, lemon juice, water, salt and pepper and add the mashed millet and combine well. Serve sprinkled with finely chopped parsley. Serves: 4 More mashed Millet 1 cup millet 1 cup chopped cauliflower 1 tsp. salt (optional) 1 medium to large onion, chopped Optional toppings: scallions, pepper, or cayenne. Wash millet well; drain. Place in pressure cooker or large saucepan. Add cauliflower, salt, and onion. Add 2 cups water if using pressure cooker; 3 cups if cooking in sauce pan. Stir to mix. If using pressure cooker: Bring to boil; place lid on cooker. Bring to pressure. Turn down heat to lowest temperature necessary to keep cooker at pressure. Cook 15 minutes. Bring down pressure by quick-release method and remove lid. Stir to "mash." Serve hot. If using saucepan: Bring to a boil. Turn down heat to a simmer, cover and simmer until water is absorbed, about 40 minutes. Stir to "mash". Serve hot with your choice of toppings. Makes 4 servings. Note: I think this is a little bland, so I add cayenne pepper and sprinkle in some spices to give it a little "kick". Millet and Pumpkin 1/2 cup millet grain 1 cup diced pumpkin 2 tbs thyme 2 cups water Wash and drain the millet thoroughly, and then dry roast it until it's smoking and well browned, which may not be for about ten minutes. (See the notes on dry roasting grains.) Cut part of a pumpkin shell into roughly cubic pieces. Either orange or green pumpkins are ok, the sweeter the better. Combine it with the roasted millet, thyme, and water, and pressure cook it for 25 minutes. MAGENTA MILLET PILAF 1 cup millet, rinsed and drained 2 cups boiling water 1/2 lb beets, scrubbed, trimmed, and cut into 1/2 inch dice (no need to peel. I used 3 bulbs, slightly over 1/2 lb, even a bit more would be OK) 1/2 t salt 1/4 t allspice (I really don't think this did anything for the dish, however) ---- 1 T fresh orange zest (you should need 2 oranges for this recipe) 2 T minced fresh mint 6 T fresh orange juice salt, to taste Heat nonstick or cast iron skillet over high heat. Toast millet til it gives off a nice popcorn smell and starts to dance about the pan. Place millet in pressure cooker pot when done. Add boiling water, beets, salt, and allspice to pressure cooker. Lock lid and bring up to high pressure. When high pressure is reached, turn down heat to maintain pressure and hold for 10 minutes (set a timer). Meanwhile, zest one of the oranges. You should get a yield of 1 T, if not, use the other orange as well. (If you don't have a zester, use a sharp potato peeler to delicately remove just the orange peel, leaving the bitter white pith behind.) Mince the orange zest. Set aside. Squish the oranges without breaking them by rolling them between your hands and the counter. This will make juicing go easier. Cut in half and juice. You should get 6 T or so. Since oranges vary in sweetness, you will want to add the orange juice by taste. Mince the mint and set aside. After the 10 minutes are up on the pressure cooker, turn off heat and move it to a cold burner. Let sit for 10 minutes and then take cooker to sink. Run under cold water to release any residual pressure and remove lid. Add mint and zest. Add orange juice to taste, and salt if needed. Serve. Spinach and Millet with Lentils 1 large onion, chopped 2 cloves garlic, minced 2 teaspoons cumin 1 teaspoon paprika 1 teaspoon ground black pepper 1/2 teaspoon salt 1 lb spinach 1/4 lb mushrooms 2 medium courgettes/zucchini 1/2 cup red lentils 1 cup millet 1 lb peeled tomatoes (a can of chopped tomatoes:-) 1-1/2 tsp salt sufficient tomato puree to thicken In a frying pan fry the garlic, onion, paprika and cumin in some water. Simmer with a lid on for a couple of minutes. Add the mushrooms and the zuchini and simmer for a few minutes more. Add the shredded spinach, salt and pepper and simmer till the spinach reduces down. In a separate pot boil the millet and the lentils till cooked. Millet usually takes longer than red lentils so wait for five minutes before adding them. As the millet and lentils absorb the water put in the chopped peeled tomatoes and the salt. Continue simmering till the millet is tender, adding more water if necessary. Combine the millet and lentil mix with the spinach. Add tomato puree to thicken. Simmer for another couple of minutes. Vegetable Nut Appetizers In a medium saucepan, bring 1 1/2 cups of water to a boil and add: 1/2 cup millet Cover saucepan, reduce heat, and simmer until water is absorbed, about 20 -30 minutes. In a large frying pan heat 1 TBS vegetable oil then add: 1 stalk celery, chopped 1 medium onion, chopped Cook until softened, about 6 minutes. Transfer to a large bowl and add: 3 slices GFCF bread, chopped into small cubes 1 1/2 cups cooked brown rice 1 cup fresh parsley, chopped 2 cups walnuts (or pecans or almonds) 1 medium carrot, grated 1/2 cup fresh basil, chopped or 2 tsp. dried basil 2 TBS fresh thyme, chopped or 1 tsp. dried thyme 3 TBS tamari 1/4 tsp. sea salt 1/4 tsp. pepper Mix in millet, stirring until well blended. Use spoon to measure small mounds onto nonstick cookie sheet. If desired, spinkle lightly with Sesame seeds Pour off excess seeds before placing in oven. Bake at 400 degrees Farenheit for 20 - 30 minutes. Serve warm I haven't had any trouble using millet, especially as a whole grain or self ground, however some people may see reactions from store bought cross contaminated flour. Angela

Angela, this looks great but it is my understanding from the Celiac's Lists that millet is no longer considered to be safe for the gluten free diet because of the possibility of volunteer wheat in the crops. Do you think quinoa would work? Blessings, Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Vera: We buy ours at the Health Food Store. We only have the one brand available so there isn't any choice. I don't have a can in the house now or I would tell you what it is, however, since I am in Canada, it might not do you any good anyway. Sorry to be so vague, but I guess you should just ask for it at the HFS. Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Red Pepper Hummus 1 t chopped garlic 1/2 cup canned roasted red peppers 1 can canned garbanzo beans 1/2 t cumin 1 t lemon juice 1/4 t or to taste cayenne pepper salt & pepper to taste Put in the food processor and whirl it all around until it's dip-like in consistency.

Dear Listmates, I would like to add rice protein to my son's diet - he is so skinny. What brand and where do you buy GFCF rice protein powder? Thank you, Vera -

Hope you don't mind my taking a post to thank all of you wonderful ladies who have helped me along this past couple of weeks. After being given the flour mix that "behaves like wheat" and a great recipe I baked a WONDERFUL chocolate birthday cake for my son and my ASD daughter loved it. Today I used my usual chocolate chip cookie recipe and they turned out great. I baked brownies and am now waiting for cinnamon rolls to rise. Could not have jumped in like this without the kindness and responses of many of you. You guys are the greatest! It has been a banner baking day! Warm Regards, Debbbie in Nebraska

Was this it? It was posted a couple of weeks ago. Ginger's Flour blend: 1 1/2 cups brown rice flour 2/3 cup potato starch flour (not potato flour) 1/3 cup white rice flour 1/4 chick pea flour (Ginger subbed pinto bean flour) 1/3 cup sweet rice flour 1/4 cup tapioca flour This makes about 3 cups of flour. Don't forget to add 1 tsp xanthan gum for each cup flour used. Blessings, Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Welcome to the list Carole, be sure to go to the homepage and learn to use the archives. Click on messages, the do a search in the righthand corner by typing a word like poha or chicken and it will give a listing of messages with that word in it. Angela

Hi List, I'm trying to find brands of acceptable baking soda and vanilla extract on this diet. After checking the gfcf diet list I see Trader Joes vanilla listed but none other. Is there really no other acceptable vanilla extract? And I didn't see baking soda listed whatsoever. Any help would be appreciated...I need to make a gfcf birthday cake soon and NEED both of these! Thanks! Eileen, Fl.

hi there: someone printed a flour mix they use, and i believe it was on the GFCF board. it had sweet rice and corn flour, and xanthum gum, and some other flours. does anyone know of this mix, and can write it up again. i erased the message, and didnt get a chance to grab it. thanks, chris

Smoothies made with rice protein powder. To make it so that the rice protein powder isn't gritty, soak it in juice overnight, or at least for a few hours. The powder soaks up the juice and the grittiness disappears. 1 cup fruit juice 1 banana or other tolerated fruit (ie strawberries, blueberries, raspberries) 1 Tablespoon rice protein powder (or as directed on the can) 1 cup ice Sweetener to taste Put the ingredients into a blender and buzz until smooth. Serve in a chilled glass for a special touch. HTH Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Hi all, My son has been down with a stomach flu and hasn't eaten much for two weeks. Now he's on the mend, but he looks like a stick. Any suggestions on power-feeding him to get his weight back up? Thanks- Julia in FL

Pumpkin Flan ***CARAMEL*** 3/4 cup granulated sugar 1/3 cup water *** 1/3 cup granulated sugar 4 large eggs 1 cup pumpkin, canned 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 1/2 cups GFCF milk CARAMEL: In small, heavy saucepan melt 3/4 cup sugar over low heat, stirring occasionally. Increase heat to medium and cook, without stirring, until caramel turns dark golden. Watch carefully and do not allow to burn. Remove from heat and add water. (Mixture will spit a lot.) Return to low heat and stir until liquid. carefully pour into 8 small ramekins or custard dishes, tilting each one to coat the sides a little. Set dishes aside in a roasting pan. Preheat oven to 325. In large bowl, whisk sugar and eggs until smooth. Beat in pumpkin puree, cinnamon and vanilla. Stir in milk. Divide mixture among ramekins. Pour enough cold water into pan to come halfway up the sides of ramekins. Bake for 45 to 50 minutes or until just set. Remove ramekins from water and set on wire rack to cool. Chill in refrigerator until ready to serve. To serve, unmold each ramekin onto individual serving plates. Dhal - Serve with Curry - Microwave 150g/5 oz dried lentils 2tbs vegetable oil 1 small onion, chopped 1 clove garlic, crushed 1 tsp curry powder 1/4 tsp ground ginger 1/4 tsp chilli powder 1 tsp salt 1 litre/1 3/4 pints boiling water Rinse and drain the lentils. Combine the oil, onion, garlic, curry powder, ginger and chilli powder in a large, deep dish and cook on FULL (100%) for 4 minutes, until the onions are lightly browned. Stir in the lentils, salt and boiling water. Cover and cook on FULL (100%) for 20-25 minutes until the lentils are tender, stir 2-3 times during cooking. Using a potato masher, mash the lentils to form a thick puree. Continue cooking on FULL (100%) for a further 3-5 minutes if the lentils are not soft enough to mash. Serve as an accompaniment with curry. Tofu Sour Cream 10 1/2 ounces firm silken tofu 1 tablespoon oil 2 teaspoons lemon juice 2 teaspoons apple cider vinegar 1 teaspoon sweetener 1/2 teaspoon salt Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge. Mock Whipped Cream 1 teaspoon unflavored gelatin 2 teaspoons cold water 3 tablespoons boiling water 1/2 cup ice water 1/2 cup GFCF dry milk 3 tablespoons sugar 3 tablespoons safflower oil -- or alternative Chill a small mixing bowl. In another small bowl, soften gelatin with cold water for ten minutes. Add boiling water, stirring constantly until gelatin is completely dissolved. Cool until tepid. Place ice water and nonfat dry milk in chilled mixing bowl. Beat at high speed of electric mixer until stiff peaks form. Continue beating and add sugar, oil and gelatin. Place in freezer for approximately 15 minutes, then transfer to refrigerator until ready to use. Stir before using to retain creamy texture. Angela

Poha is cheapest at Indian markets, use it like oatmeal, add texture to cookies, as a hot cereal, there are quite a few poha recipes in the archives. Angela

is an ancient form of wheat, but modern wheat can have fifty times the gluten content, it has been bred to be high gluten. I know that Thursday Connor's teacher forgot and gave him two wheat thins, and the reaction was unmistakable. He became agressive, he bit his PT, he was hitting, crying and lost all impulse control. He is still distracted, tried to bite my mom today, but nothing like yesterday. Connor has been on the diet 16 months. Angela

Hey Lorie: I am in BC!. The answer is ... anywhere I can, and I'm not joking. I often have to run to several different stores to find what I need. I rely alot upon my asian import store and both Canada Safeway and Overwaitea Foods are now starting to carry quite a bit of things. The Real Canadian Warehouse store has things like rice noodles in their asian foods aisle. Feel free to email me off list if I can be of more assistance. luvee77@... Blessings, Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Carrie: There is gluten in spelt, but sometimes children will tolerate one exposure after a long break. It is the second or third which might be the killer. Same often goes for dairy. I'm glad your managing better with vits and stuff. I sure do swear by them. Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

Dear Listers, I have been reviewing the recipes for breakfast bars. Has anyone made these with jelly/jam in the middle instead of mixing it in the dough? Thanks in advance. Rhonda

Sue Could you please resend the salicylates chart so I can re-print it myn also is not lined up. Thanks Terry

Poha is rice flakes, beaten to look similar to oatmeal. Miss Roben's carries it, but they were out of it when I tried to order it. Check ethnicgrocer.com

Hi..I'd like to start the diet....I live in Ottawa, where do I find these products? Thanks, Lorie Mom to Jenna 4.5Yrs PDD-NOS

What is "poha" and where do I purchase it? I have gone to two different health food stores and they do not know what it is. Who is the manufacturer? Thanks in advance. Rhonda

Hi everyone! Got to love this internet stuff! I have a 3.10 son diagnosed PDD/NOS and has been doing ABA, Speech, Pre-school and OT. I had his blood tested and his levels were higher than normal. Dr. suggested the diet. I am just starting to jump into really looking at unaccept/acceptable foods and joined the gfcfkids group and browsing the gfcfdiet site. A wonderful person from the gfcfkids group suggested that I subscribe to this group as I was feeling overwhelmed as to how to start this diet for my son. So here I am and I look forward to being a part of this group. Carole Kane

Hi, Sarah - I agree that Kinnikinnick makes great buns, tray rolls, and bagels. My children really liked them. However, the postage is a killer. I was hoping to make my own, and am still going to try various recipes. Thanks for writing - Laurie

In a message dated 07/21/2000 6:57:38 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << Angela, could you reformat this info? the "very high" column wrapping into the "negligible" column. if you copy the chart and then paste it onto "notepad" the formating will be correct - I discovered this about various charts a while back -it beats trying to sort it out Sue

Pizza Crust Here's a technique I use often for spreading out pizza dough and cake batters. Spray a large sheet of wax paper or plastic wrap with oil. Place it on top of the batter. Use the palms of your hands to spread the batter evenly across the pan. Also good for flattening cookies or pie Pizza Crust 1/2 teaspoon yeast 1 cup warm water 1 teaspoon sugar 2/3 cup rice flour 1/3 cup potato starch flour 1 tablespoon potato flour 1 1/2 tabespoons melted shortning or oil 1 teaspoon salt Dissolve yeast in 1/2 cup warm water, and add sugar. Add rest of ingredients and mix well. Add the rest of water until it is the consistancy of thick batter. Grease pizza pan and pour dough into center and spread around evenly. Cook at 400 for 10 minutes. Add topping or try brushing with olive oil and garlic, cook an additional 5-10 minutes. If you want Deeper bready crust, let dough rise in warm place for 15-30 minutes before cooking. Pizza Crust 1 cup brown rice flour 2 cups white rice flour 6 tsp. Xanthan gum 1/4 cup plus 2 tsp. sugar 1 1/2 tsp. salt 1 1/3 cups GFCF milk powder 1 package dry yeast 2 large eggs, beaten 1 3/4 cups warm water 1/4 cup melted GFCF margarine Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky! Grease and flour two pizza pans. Divide the dough in half and press out on pizza pans. Make sure to use lots of GF flour or oil on your hands as you roll it. Bake at 350 degrees for about 10-15 min. or until browned. Take out and put on ingredients. Bake again done. This looks and tastes just like regular pizza and freezes well in individual pieces. Divide the dough into small balls and flatten into 6-7" circles for mini-pizzas. I usually make small individual crusts, bake them for 10 minutes, then cool and freeze them in a stack inside a big ziploc bag. SANDWICH BUNS/PIZZA SHELLS/CINNAMON ROLLS 2 tsp. sugar 1 3/4 c. lukewarm water 3 large eggs 1/4 c GFCF margarine 1 1/4 c. water 1 tsp. gluten-free vinegar [I used Heinz Apple Cider Vinegar] or 1 tsp. lemon juice 1/3 c. sugar (less 2 tsp. above) 1 1/2 tsp. salt 2/3 c. GFCF dry milk powder 2 c. rice flour 2 c. tapioca flour 3 1/2 tsp. xanthan gum 2 pkg active dry yeast (1 1/2 T.) Dissolve the 2 tsp. sugar in the lukewarm water. Sprinkle yeast on top and let sit 10 min. until bubbly. Melt margarin, cool and add vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/maragine/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed. SANDWICH BUNS [the recipe says 12-14; I made 16 and they're just the right size]: Place English muffin rings [whatever you'd like to use--tuna cans? muffin top pans?] on a greased cookie sheet. Coat inside well with a non-stick spray. Divide dough among the rings using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently to fill the ring. [I use the back of a spoon dipped in water to smooth them out.] PIZZA SHELLS (makes 2 14" shells): Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, coat fingertips with flour, and gently pat the dough out to desired size using the flat of your hand. CINNAMON ROLLS Proceed as for buns, but put only a small amount of dough in ring, top with a mixture of brown sugar, cinnamon, nuts and currants or raisins [or 1/2 c. sugar and 2 tsp. cinnamon]; repeat layers. Allow dough to rise to double in a warm place [I don't remember how long this was--maybe 30 min?]. Bake buns or cinnamon rolls at 350 degrees for 25 min or until they are lightly browned. Cool on a rack. Swirl cinnamon rolls with icing if desired. Seal in zip bags and freeze for future use. Bake unfilled pizza shells at 400 degrees for 8 min., just until they begin to brown. Seal surface lightly with olive oil, fill with toppings; bake 10 min. additional. OR freeze baked shells for future use; fill unthawed shells with desired toppings, bake 10-12 min. HOMEMADE PASTA The following pasta is the result of much experimention. The mixture of the many flours plus the xanthan gum seems to be the secret of success. This makes a small recipe, so you can use it immediately or freeze the uncooked pasta to be used later. Drying isn't successful except for the smaller forms, such as salad macaroni. I keep the dried forms in my refrigerator. The recipe may be doubled and worked in 2 balls instead of 1 for more servings. 1/3 cup tapioca flour 1/3 cup cornstarch 2 tablespoons potato starch flour 1/2 teaspoon salt 1 tablespoon xanthan gum 2 large eggs 1 tablespoon vegetable oil Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two. Place ball of dough on your bread board and roll as thin as possible. One pasta book suggests you should be able to see the board through the dough. The dough is tough and, although almost transparent, will still handle well. Slice the noodles into very thin strips or, if using for lasagne, into 1-1/2- X 4-inch rectangles. The pasta is now ready to cook, or to freeze uncooked for later use. Cook the pasta in salted boiling water to which 1 tablespoon of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness. Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole. Noodles 1/2 cup brown rice flour 1/4 cup corn starch 1/4 cup potato starch 1 teaspoon xanthan gum 1/2 teaspoon salt 1 egg 1 teaspoon oil 4-5 teaspoons water Sift dry ingredients into a bowl. Beat egg and oil together, then add to dry ingredients, mixing until flour is moistened. Add water, teaspoon at a time. Turn out on board (it will be crumbly) and knead 5 minutes. Cover ball with wax paper and let rest 30 minutes. Lightly flour a board and roll out dough as thin as possible. Let rest and dry, turning once, until dough feels like soft leather. Roll dough up jelly roll fashion and slice the desired width (or use your pasta machine). To dry noodles, hang them over a wooden pole, or spread them out on wax paper. Let dry for 30 minutes. Cook in boiling, salted water about 8 minutes. Drain and serve with your favorite sauce. Serve 2. Recipe may be doubled. .I buy the large packages of rice noodles (Thai Kitchen) at the oriental markets (nothing but rice and water). The noodles come in all shapes and sizes and are delicious. Not ALL oriental noodles are rice, some are wheat so one must read the label. Chick Pea Chipatis 1 cup chick pea flour 1/3 cup water 2 Tbs. arrowroot powder 1 Tbs. light, cold-pressed oil Optional: 1/4 teaspoon salt Mix all ingredients well. Roll into 1" balls and pat flat. With a rolling pin, roll out pastry-like rounds. Heat a lightly oiled frying pan until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Serve hot or store in the refrigerator. Chipatis may be eaten hot from the pan, or cold, or lightly toasted. They are wonderful with rice or Indian foods, and they make a good bread substitute for sandwiches. This recipe makes 8-10 chipatis. Make good mini pizza crusts. If the recipe calls for dry milk powder and you only have liquid, use it instead of the water in the recipe. Angela

Hi - Does anyone have good hamburger bun recipes? I've tried Noah's bread, and have also tried the hamburger buns from Bette Hagman's new bread book. Neither child liked them. What kind of bread mix is similar in texture to wheat bread? Any help would be appreciated! Also, any good recipes for onion rings? Thanks - Laurie

Are the stevia conversions the same for brown sugar as they are for sugar? Do you add something else for the brown sugar-type taste? Thanks!

Sorry Angela Rice Krispies (at least in Canada and assuming the Kellogg's Brand) contain malt which is derived barley - hence gluten-bearing. Other companies have rice krips which are free of malt though. Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

FOOD SALICYLATE CONTENT Please note: This is a list of salicylate content in foods, not phenol content. Salicylate is one type of phenol. Salicylate forms a problem for people with various forms of behaviour problem, known as Attention Deficit Syndrome, Hyperactive Syndrome and by other names. This list does not show the total phenol content of foods, and is therefore only of limited use to people with phenol intolerance, because salicylate is only one for of phenol. * Also high in monosodium glutamate % Also high in amines Salicylates are highest in unripened fruit and decrease as fruit ripens. They are often concentrated just under the skin of fruit and vegetables and in the outer leaves of vegetables. All fruit and vegetables should be ripe and thickly peeled. Do not eat the outer leaves of leafy vegetables. FRUIT ----- NEGLIGIBLE LOW MODERATE HIGH VERY HIGH Banana % Apple-golden Apple-red Apple-Granny Apricot Pear (peeled) delicious delicious Smith Blackberry Paw paw% Custard apple Apple-Jonathan Blackcurrant Nashi Pears Fig% Avocado% Blueberry Lemon% Grapefruit Boysenberry Loquat Kiwi fruit% Cherry Mango Lychee Cranberry Pear (with Mandarin% Currant peel) (dried) Tamarillo% Mulberry Date% Nectarine Grape*% Passionfruit% Guava Peach Loganberry Pomegranate Orange Suqar Banana% Pineapple Watermelon Plum Prune Raisin(dried) Raspberry Redcurrant Rockmelon Strawberry Sultana-dried Tangelo Tangerine Youngberry VEGETABLES

susannah g poe <sgpoe@... Subject: Re: Help with research Dear Parents, I need your help! If you are a parent of a child who was diagnosed with autism and who has completed at least one year of discrete trial treatment, I invite you to help with my doctoral dissertation research. I am researching early "predicators" of treatment outcome--or the relationship, if any, between the skills and characteristics a child has before therapy and how well he or she functions during and after therapy. In addition to being a doctoral student in educational psychology at West Virginia University, I am a consultant providing applied behavior analysis interventions (primarily discrete trial programming) to more than 25 families in West Virginia through the Life Quilters Program at the WV Affiliated Center for Developmental Disabilities. I have been a member of the DTT-NET since its beginning (and was a discrete trail therapist for a young boy with autism before any of the above). In my experience, every child can improve using discrete trial treatment, but some progress much more quickly than others, some make slow and steady progress, and others have splinter abilities and troublesome areas. I want to learn more about the relationship, if any, between what a child starts out with and how he or she will respond to treatment. To help with this research, you must be the parent (or caretaker) of a child who was diagnosed with autism (or autism spectrum disorder) by age three and who has had at least one year of intensive discrete trial treatment before age six. I am interested in your feedback regardless of how your child has progressed in discrete trial therapy-parents of children who could be considered "recovered," parents of children who may not yet be recovered, and parents whose children who may not recover are all encouraged to participate. In addition to intensive discrete trial therapy, I'm also interested in what supplemental treatments you have implemented with your child, so I have included questions about those treatments and your impressions of their effectiveness. If you agree to be part of this study, you will receive a 50-item questionnaire that will take about 20-30 minutes to complete. It will include questions about: · your child's abilities before treatment; · your child's rate of progress throughout the discrete trial program; · his or her level of ability right after treatment, and · his or her current abilities and characteristics (if your child has been out of a discrete trial program for more than six months) The survey will also include some (optional) demographic questions to develop a general profile of those who helped with this research. Your participation in this research is completely voluntary and, if you chose to participate, you can withdraw from the survey group at any point. You do not need to answer every item to participate. All survey information will be coded by number, not by name, and individual responses will be kept strictly confidential. There are no foreseeable risks or benefits from your participation. This research was approved on July , 2000, by Dr. Ernest Goeres, who is the WVU College of Human Resources and Education representative for the Institutional Review Board for the Protection of Human Subjects. If you are willing to participate, please email me at sgpoe@... and specify how you would like to receive your survey-- by US Mail (I'll include a self-addressed, stamped envelope for return), or by fax, or by an attachment to an email. Thanks! Susannah Grimm Poe, MA

Pervasive Developmental Disorders: Biomedical Developments Saturday, August 26, 2000 Marriott Kingsgate Conference Center Cincinnati, Ohio Presenters: Michael Gershon, M.D. " Development of the Enteric Nervous System: The Origins of Diseases from Hirschprung's to IBS" Michael Chez, M.D. "Modifying Symptoms of Pervasive Developmental Disorders/Autistic Spectrum Disorders Through Medical Intervention" Vijendra Singh, Ph.D. "Autism: Lessons from Autoimmunity" Patricia Manning-Courtney, M.D. "Practical Application of Biomedical Developments in Pervasive Developmental Disorders" Conference fee: $75 Mail completed form and payment to: Kim Collins Continuing Medical Education, CH-3 Children's Hospital Medical Center 3333 Burnet Avenue Cinicinnati, Ohio 45229-3039 Phone (513) 636-4260 Fax: (513) 636-7431

Italian Medley 1 eggplant 1 can tomato -- with juice 1 can garbanzo beans 1/2 cup rice -- uncooked 2 cloves garlic -- crushed 1/2 teaspoon oregano 3 tablespoons dried onions 1/8 teaspoon red pepper Peel and cut eggplant into 1/2" cubes. Place in microwaveable dish and cook on high for 2 minutes. Spray rice cooker with nonstick spray. Pour juice from tomatoes into measuring cup; add enough water to make 1 1/3c liquid. Pour liquid into rice cooker and add eggplant and all remaining ingredients. Cover and cook until rice cooker turns off, about 20 minutes. Chocolate Maple Tofu Pudding 12 ounces tofu, silken 1/3 cup maple syrup, pure 1/3 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1 dash ground cinnamon -- to taste Put all ingredients into a food processor or blender; process until smooth and creamy. Transfer the mixture to a medium bowl or individual dessert cups. Cover and refrigerate for at least 1 hour. Covered and refrigerated, this pudding will keep for 2 days. Angela

Try using some tofu, and some pear sauce too, baby food style. Cream it with the wet ingredients. you might do a trial run of cupcakes to make sure it works. Angela

From: Sandra J Leonard <thebaker@... Subject: R/ Rice Paper Wrappers THE GLUTEN-FREE BAKER NEWSLETTER Recipe taken from Spring 1996 Issue RICE PAPER WRAPPERS (banh trang) Rice papers are very thin, dry brittle, almost translucent wrappers made from rice flour, water and salt. Many brands have the imprint of a crisscross bamboo pattern on each sheet. Rice papers are available in several sizes, in round, square and triangular shapes. The size I like to use for egg and spring roll wrappers are the 8-inch round size. These are usually sold in one pound packages of 45-50 sheets. Don't be discouraged by the length of the how-to's, I have gone into detail and made notes to try to make it a good experience for you. The end result will be well worth any small effort. To save time select and prepare the filling the day before and then the wrapping and frying will be a snap! Call a celiac friend and make up some egg rolls together, share the work and the effort. Hope that you will now enjoy delicious tasting egg/spring rolls once more. Ingredients for Wrapping and Frying: 2 cups warm water 2 Tablespoons sugar 1/4 cup cider vinegar 1 package 8-inch round rice paper wrappers * 1/4 to 2 cups vegetable oil for frying * May be found in many Asian/oriental stores. BEWARE! Be sure the package says rice flour where the ingredients are listed. Some are made with wheat flour or labeled as only flour-these contain wheat. Mail Order Sources: - Kam Man Food Products, 200 Canal Street, New York, NY 10013 212/571-0330 (Ask for Mr. Chan.) - Oriental Food Market and Cooking School, 2801 W. Howard Street, Chicago, IL 60645 312/ 274-2826 - Vietnam Imports, 922 W. Broad Street, Route 7, Falls Church, VA 22046 703/ 534-9441 (Ask for Peter Tran) - The Oriental Pantry, 423 Great Road (2A), Action, M A 01720 800/828-0368 SANDRA'S NOTE: Rice paper wrappers come in different thickness, this will depend on the brand. You might wish to purchase several brands if possible so that you can compare which you prefer. A favorite of mine is a very thin rice paper wrapper and the brand has a picture of a red rose, green stem and leaves on it. Preparing the Wrappers: In a shallow, flat bottomed dish, (make sure the rice paper wrapper will fit in it flat) pan or tray, add the water, sugar and cider vinegar. Stir to dissolve the sugar. This will be the rice paper wrapper bath. Have 2 colanders on hand. Carefully submerge one sheet of the rice paper wrapper in the water mixture, just until rice paper wrapper is entirely moistened. Gently remove paper and prop it up on the inside of a colander to drain and soften. The rice paper wrappers don't soften immediately but in a minute or so they will soften into a pliable texture. Try to allow it to drape over the outside edge of the colander. You may have to give the rice paper wrapper a bit of help as it softens to be sure it drapes over the outside edge. Try to keep softened rice paper wrappers from touching each other as they will stick together. I found that 2 rice paper wrappers per colander seem to work well. Wrapping: Place a softened sheet of rice paper wrapper on a flat work surface. Place 1 - 2 Tablespoons of the filling 1-inch from the lower edge. Fold the bottom edge of the rice paper wrapper over the filling, molding the filling a little with your fingers to form a cylinder, gently roll one full turn so that the filling is secure. Now fold both side edges in towards the center, one side edge at a time. Finish rolling to form a neat cylinder. If frying the spring rolls, don't roll too tight as the filling needs to have a little room to expand during cooking. This also prevents the rice paper wrapper from breaking open during cooking. Place each roll on a platter, seam side down (this will help to seal the seam). Continue dipping the rice paper wrappers to soften and rolling until the filling mixture is all used. The rolling process is very easy and gets even easier after you have done a few. If rolling the whole batch, keep the uncooked rolls draped with a barely damp paper towel for up to one hour before cooking. Make sure to keep seam side down so the roll won't come undone. Frying the Rolls: To fry the rolls in a large, non-stick frying pan, heat the oil on medium-high (360) until hot but not smoking. A deep fryer may also be used. Only put a few rolls in the frying pan at one time, seam side down so they won't open during the cooking. Leave a little space between each roll. The oil should be bubbling around the rolls, but not splashing or smoking. Use tongs or long chopsticks, turn the rolls occasionally until they are light golden brown all over. Drain them by standing them up on one end inside the bowl. Sandra's Notes: The egg/spring rolls keep well 4-6 days in the refrigerator after cooking. Use a piece of paper towel to wrap fully around 1 roll, add 2nd roll and complete wrapping in the paper towel. Place both wrapped rolls into a zip style plastic bag. Continue wrapping rolls and placing in plastic bag. Keep bags in coldest part of the refrigerator. To reheat place on broiler style baking pan in preheated 375 degree oven for approximately 10 - 15 minutes. Happy Baking! Sandra The Gluten-Free Baker Newsletter Fairborn, OH USA Reposted by Angela

Chili Chicken Soup 1/2 cup onion, chopped 3 cloves garlic, minced 1 -14 ounce can stewed tomatoes 1 1/2 cups cooked chicken, shredded 1/4 cup taco sauce or salsa (please - use a good tasting one for the best results!) 1 teaspoon oregano 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper 6 cups fat free chicken broth 2 cups chickpeas, drained 1/2 cup diced green chilies 1 cup cooked rice Add all the ingredients into a large Pot. Simmer for 20 minutes. Makes 8 servings Fudge 2 1/2 cups sugar 3 1/2 tablespoons cocoa 1/8 teaspoon salt 1 cup GFCF milk liquid 2 tablespoons light corn syrup 1 teaspoon pure vanilla extract Generously spray a 9-inch baking dish with oil. Mix the sugar, cocoa, and salt together in a medium size saucepan; add the milk and corn syrup. Over medium high heat, bring the mixture to a boil and continue cooking until the mixture reaches the soft ball stage (234 degrees F.) Remove from heat and beat by hand with a wooden spoon very fast for about 2 minutes - don't over beat. Stir in the vanilla and pour the candy into the prepared dish. When the fudge has cooled just a tiny bit, cut it into one inch squares and let rest until cooled completely. Mango Custard 2 ripe mangos -- peeled cut into chunks 1 teaspoon lemon juice 1 cup coconut milk 1/4 cup cornstarch or tapioca starch 3 tablespoons firmly packed brown sugar In blender container, combine mango chunks, lemon juice. Blend until smooth. In small saucepan, combine remaining ingredients. Mix until cornstarch is dissolved. Stir in mango mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue to cook and stir for 2 full minutes. Spoon into 1 quart shallow bowl. Chill thoroughly. Roasted Eggplant and Onion Pasta 1 eggplant -- in 3/4" slices 1 medium onion -- sliced, in rings olive oil spray 8 ounces GFCF pasta -- penne, uncooked 1 tablespoon olive oil 3 cloves garlic -- minced 2 cup plum tomato -- diced 2 tablespoons basil -- chopped 1/4 teaspoon salt 1/4 teaspoon black pepper 4 teaspoons pine nuts -- toasted Preheat broiler. Place eggplant slices and onion on a baking sheet coated with cooking spray, and broil for 20 minutes, turning once. Remove from oven; cool. Cut into bite-sized pieces. While eggplant and onion broil, cook pasta according to package directions, omitting salt and fat. Heat olive oil in a large nonstick skillet over medium heat. Add garlic, and saute for 1 minute. Add the tomato, basil, salt, and pepper; cook over low heat for 10 minutes. Stirin eggplant and onion, and cook for 5 minutes. Add pasta, stirring well. Divide the pasta mixture evenly among 4 plates top with pine nuts. To make this tomato free you can use more eggplant and add summer squash, red bell pepper and zuchini. Chicken Sausage 1 pound ground chicken breast without skin 1 egg white 1 apple, peeled, finely chopped OR firm pear, or shredded zuchini 1 cup finely chopped onion 1/2 teaspoon each: salt, freshly ground pepper 1 cup fruit juice Combine chicken and egg white in large bowl; mix well. Add chopped apple, onion, salt and pepper; mix well. Divide mixture into 20 balls, about 2 tablespoons each. Place balls on flat surface, cover with plastic wrap and flatten balls into 1/4-inch-thick patties. Heat large non-stick skillet over high heat. Place half of the patties in hot skillet with 1/2 cup of the apple juice. Cook each side until apple juice evaporates and patties are firm and browned, 5 minutes. Repeat with remaining patties and apple juice. Serve warm. Makes 20 patties. I use pear juice you may also use a bit of oil instead. BBQ Pork Oriental 3 pounds boneless lean pork, cut in 2" by 6" strips 1/4 cup hoisin sauce, or plum sauce GFCF is usually at Oriental Markets 1/4 cup GFCF soy sauce 3 tablespoons white wine(optional) 2 tablespoons catsup 1 tablespoon minced garlic 1 tablespoon grated orange zest 1 tablespoon sesame paste 1 teaspoon minced ginger 1 teaspoon sesame oil 1/2 teaspoon 5 spice powder Combine all ingredients, mix well, cover and chill for 4-24 hours. Remove pork to a rack in a roasting pan. Bake at 350 degrees for 15 minutes. Turn over and baste with remainder of marinade. Bake another 20 minutes or until pork is done. Then slice or shred to serve. Angela

Hello! My 5 yr old son, Brandon, is rated at he low end of Severely Autistic. He is a patient of Dr. Jeff Bradstreet and we live in Florida. He has had 14 Secretin IV infusions, has ST, OT, and a tutor and is still rated at a 16-30 month old level. I think it is time to go full force and try this diet. Does anyone have any suggestions on getting started? I cleared out my refrigerator and cabinets of all dairy products and gluten containing items and am heading to the grocery store tonight. My main question is where can I get ahold of a page showing what types of common foods are GF/CF to take shopping with me? I look forward to being a part of this group, I have been on Secretin Support and Secretin Talk for 2 years, so I might already knmow some of you. Thanks for the help. Michelle

Hi.......... Many of my oriental recipes call for hoisin sauce, fish sauce or oyster sauce. I looked at the ingredients on fish sauce, and it doesn't look like it's GFCF. Does anyone have recipes for these sauces? I'd like to adapt them for the diet, make them myself, and use them in my recipes. Thanks for your help. ........Linda in Boise lindaj@...

Tulsa OK Green Country Autism Society Chapter Tuesday, July 18th, we will have a parent panel talking on ABA, Applied Behavioral Analysis. It will be in the same room as last month, Room 295 of the Medical Plaza building at SouthCrest Hospital, Hwy 169 and 91st Street. Meeting starts at 7P. I will be there, on the panel. Angela Lowry

I use Bread and Circus in E. Providence and Down to Earth Natural Foods in New Bedford

Please take me off your mailing list! I may join at a later time! Louise Scholl

1. What is the issue regarding carmel colorings? I thought that rice cakes were ok to use but many have carmel coloring. Does anyone have a recipe they use for rice cakes? Also, are any soda drinks ok to use? 2. Suggestions for beginners to keep from becoming frustraited would be greatly appreciated. 3. The following are some of my son's favorites that I have not found substitutes for yet. Would you guys mind posting some substitutes you have used in place of these things? Nutra-Grain Bars Fruit Roll Ups, LifeSaver Gummi's (we are using Farley brand but the roll-ups stick so bad..any other choices?) V8 Splash (do any of you use a juicer and make something of this nature from scratch?) Bugle Snacks Pretzels Pancakes and Waffles (I am trying different recipes but am finding it hard to get my son to eat many of the recipes I am trying!!) Pancake Syrup Peanut Butter Sandwiches Sunshine Rainbow Cookies Dairy Queen Icecream (has anyone figured out a soft-type vanilla icecream) Chicken Nuggets (I am trying recipes for these too but having a difficult time perfecting a taste my son will eat.) Pizza 4. I have started consolidating recipes from this list for my personal use (and have found that I can not pass many up), has anyone consolidated these recipes yet ... into sections (breakfast foods, deserts, etc)? If so, I would greatly appreciate a copy (if you have it on computer). Thanks for a great list. Rhonda (sorry for the typos! I can not spell without a spell check.)

Rhonda I am new at this also and find myself totally babbled at times. I will e-mail you tomorrow with any help I can find. Have a good night talk to you tommorrow. Terry

In a message dated 07/16/2000 7:35:47 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << "Cheezy Noodes (American Cheese melted on Spagetti), Grilled Cheese, and Peanut Butter on Potatoe bread. Try Trader Joes for Tofutti American Cheese - Rice or Potato or Quinoa apagetti is available at HFS - as is Tapioca or Rice bread - PB on a slice of tapioca bread should make the grade - use Fleischman's unsalted margarine for grilled cheese . Sue

We're on a sugar free, yeast free and GFCF diet. These sugar free muffins have become one of our staples. The recipe was originally from the Gluten Free pantry using their French Bread and Pizza mix but it works well with a number of different GF flour blends. We use pears as we're avoiding apples: Dry ingredients: 1 cup GF flour mix (eg rice flour, potato starch, tapioca starch) 2 tsp baking powder 1/2 tsp xanthan gum 1 tsp cinnamon Pinch of salt Wet ingredients: 1/2 cup cooked pureed pears (or apples) 1/2 cup plus 2 tbsp pear juice (or apple juice) 1 egg plus 1 egg white 2 tbs oil GF vanilla essence to taste Separate eggs and beat whites till they are stiff. Mix together the remaining wet ingredients. Add to the dry ingredients and mix well. Fold in egg whites. Bake in a muffin tray for 15 minutes or so at 350 deg. Makes 9 largeish muffins (we usually make 12 smaller ones). Optional extras :- 1/4 to 1/2 cup of dried raisins, cranberries or blueberries (but not if on a yeast free diet because of the mold!)

Lane What part of Eastern Mass are you from? Terry

Great Idea! I hadn't thought of breadsticks! To keep them crispy what about one of those eggs you can buy to put in a cracker cannister to keep them crispy, or one of those little packets for keeping meds dry? BL ****************************** * v'col netivotcha shalom * ******************************

Hi All, I'm considering putting my 6 year son on the GFCF diet for 2 reasons: 1 he is on the Austism Spectrum 2. His diet is limited to bread products, some dairy products, and peanut butter. All other food groups are incidental (like raisins in cookies, blueberries in muffins). While he wasn't a great eater at 18 months, he ate a greater range of stuff back then. (The occasional orange vegatable and spagetti with red sauce, bananas, applesause.) I don't have a lot of time to bake or cook from scratch so I am looking for some place I can buy GFCF stuff in Eastern Mass that could "fool" him into thinking that he is eating his regular staples like "Cheezy Noodes (American Cheese melted on Spagetti), Grilled Cheese, and Peanut Butter on Potatoe bread. Thanks, Lane

I've managed to make great tasting, crispy breadsticks using the recipe for Noah's bread. The kids love them. As has been suggested, I put the dough in a small baggie, cut a small hole at the end, then make thin strips of dough on a cookie sheet. I cook them at 400 degrees, for 35 minutes. Here's my question for the list: the breadsticks are crispy for the first day--then, just like the bread, they get soft overnight. Any ideas on how to adjust the recipe/baking time to keep them crispy after the first day? Right now I'm just sticking them back in the oven for a couple of minutes at 400, which makes them crispy again. However, I'd prefer it if I could "get it right" with only one baking. Any ideas would be appreciated. Gaynelle

Hi, Two questions: I am still trying to get my son to eat homemade chicken nuggets. I cannot find a recipe that works. Mine all seem to come "just sort of blah" as my niece so delicately put it. Since I don't know much about spices, could someone recommend a spice that gives the nugget some "zing"? Of course I even tried putting them in the McD box in a happy meal w/GFCF fries. He gobbled the fries and snubbed the box. He is too old to be fooled (5). Also, we have been GFCF for 4 months now. He still basically lives on fries, cereal, and waffles just like before. He has been better at trying some new things but once at his lips, or after a nibble, he backs out. How long before I see this kid eating normally? It is like he has an eating disorder like anarexia or something. He just can't bring himself to eat things. Charlene (still trying to expand my stubborn kid's diet)

Hello, I have kind of a strange question, I have decided to go gfcf with my son and have done started the vitamin a protocol, well just something silly but a few days ago I was looking at my sons eyes , because he usually has the dilated eyes, but I had noticed how incredibly light brown they were around the center, and around the edges even lighter color with some green in them. Today after a few days on this stuff i was looking at him and his eyes are DARK brown the same color as my husbands and daughter with no lightness in them... ANY significance?? Crystal

Hi Angela (or any other knowlegeable bakers out there), I want to make the White Cake (Post #83), but I have to substitute the (3) eggs. Any suggestions on what would be the best sub? I have the "egg replacers" post that Angela wrote on 4/9 but wondered if anyone else has had success with the recipe using an egg sub. I can't use EnerG egg replacer due to the corn issue. Do you think that tofu would work? I just really want it to turn out decent because I would like to make it for my twins 2nd birthday coming up. I suppose I could try a test cake first. Any help is appreciated. Thanks!!! Elsie (Mom to Clay & Chloe)- in Texas

I have only made 4 different cakes so far - one vanilla, three chocolate. The best one was Angela Lowry's choc cake recipe (Angela's white was great too). It was scrumptious (thanks Angela!). I think I took it out of the oven a little too soon though as there was a thin layer of batter on the bottom of the cake but it still was great. I made her homemade white frosting and we took it to Chuck E Cheese for my son's 5 th birthday party. I was quite proud of myself. The other two choc cakes were dryer and heavier (again my oven timing) and were from mixes. I had plenty of practice making GFCF cakes since I have twins and a singleton with a birthday close to the twins. With preschools and family we had a total of 6 parties within 4 weeks!! Good Luck I will forward Angela's recipe to you if you don't have it. Just let me know Charlene

Hi Listmates My nt son's 3rd birthday is coming up in August and I'd like to make a great birthday cake for him that we all can eat, including my other, gfcf son. Could I get your opinions on the best (and easy, hopefully) gfcf cake you've found? Nothing too fancy, please, I'm a fair cook/baker at best. Thanks in advance for any suggestions! Eileen, Fl.

I am not sure about Pam, I have never used it! But some sprays contain wheat starch, I believe Baker's Secret does, and almost all contain additives. I've just had the attitude lately, If I can't pronounce it, we aren't eating it! So hydrogenated oils and additives are severely cut down. We use a lot of plain monounsaturated oils with a lot of variety to keep the EFA's balanced. Angela

I have a small favor to ask. When sending an email, would it be possible for folks to add what state they are from ?? I'd personally like to know who on the list is from Maryland Thanks ! doris from MD

Listmates, Could you please provide me feedback on pasta machines? My daughter loves pasta, and I would like to make hers from scratch. I have heard that wet/sticky dough is tough on electric pasta machines. The Gaggia machine is heavy duty, but also comes with a heavy duty price tag ($250.) Have any of you been successful with other brands? Also would like to hear from anyone who uses the manual machines like Atlas. Thanks! Debbie

Due to several facotrs I find it necessary to unsubscribe. Thanks for all your help. I will miss you. If anyone needs to reach me they can email me at sdcarv@... until our internet is cut off. Donna Carver :-(

recipes! You can add sour cream for the non-gfcf members of the family, and this is a reat way to get cilantro into your kids if your doing chelation.

what is chelation?

For the warts, try popping open a garlic oil capsule and rubbing the liquid on the warts. You have to do it about four or five times per day and for about 8 weeks but it will kill them. Of course, he will smell like garlic the whole time but perhaps safer that salacytic acid in the things like Compound W. Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

This truly is the best bread. Just like write bread. I got this recipe from the gfcf kids list and love it. Thought it should be here too. Rhonda CORNSTARCH BREAD 2 1/2 cups cornstarch 1/3 cup potato starch 2 tablespoons rice flour 1 large egg white 4 1/2 teaspoon yeast 1/4 cup sugar 1 1/2 teaspoon xanthum gum 2 cups of hot (I used hot tap water) water 2 1/2 tablespoons vegetable oil 1 1/2 teaspoon salt combine flours, yeast, xanthum gum. Add water and egg (my eggs seemed small so I used 2 egg whites. I also did not have potato starch on hand so I added 1/3 cup more cornstarch). Mix the above ingredients on medium for 2 minutes (with mixer). Cover and let rise for 15 minutes. Pre-Heat oven to 425 Spray loaf pans with Pam (2 - 4 1/2 X 8 pans) After bread mix rises.... add oil and salt and mix on low until smooth (about 1 minute) Pour batter into pans. Cover with plastic wrap, let rise for 20-25 minutes (or until batter reaches the top of pan. Bake at 425 for 25 minutes, remove from oven, cover with towel for 10 minutes. Remove from pan and continue to cool on cooling rack. Slice at room temperature. Bread will be very very soft so you need a good knife. This is best on day 1 and 2. so I bake small loaves. you can freeze it but it still is not as good. Rhonda

Try using the Soymage parmesean. Mixed in a dish it tastes very close to real. Janice

so true, My son drinks TONS of liquids and I feel that it is a symptom of some problem in his autism, and it definitely is when he is at his worst. Does anyone know what I can do for warts, my son has a bunch of warts on his knee, that he keeps spreading, that I know are caused by some virus, I had them when i was pregnant with my daughter, I think the virus is HPV, what can i do as they are unsightley and he is spreading them, also sounds strange but my son has some problems seeking pressure on his knees all the time and my husband and I note that there does not seem to be any padding on them....Arthritis??

No-Bake Lemon Cheese cake 1 9 in. baked gf graham cracker crust 1 8 oz. Tofutti cream cheese 1 12 oz. Tofutti sour cream 1/4 to 1/2 c. lemon or lime juice 1 unflavored gelatin packet 1/4 c. non-dairy milk 3/4 c. sugar Beat cream cheese & sugar together. Warm milk slightly in microwave for a few seconds, stir in gelatin to dissolve. Add to cream cheese mixture, blending well, then add sour cream & juice. Pour into crust & chill for about 4 hours or overnight.

I lifted this off the Woman's Day Magazine website. It doesn't look like it would be hard to convert to gfcf, if you can imagine doing it without the parmesan. Colleen [INLINE] [INLINE] PASTA PRIMAVERA [INLINE] Low Cost Serves 5 Prep: 25 min, Cook: 30 min Cost per Serving: 98 cents We substituted 1% milk and flour for the loads of butter and cream that make traditional versions of this sauce so fatty. Even so, you'll be amazed how creamy and satisfying it is. 12 ounces linguine or eggless fettucine pasta 2 cups small broccoli florets (about 1/3 of a large bunch) 1 large carrot, diced (3/4 cup) 2 medium zucchini, quartered crosswise and cut in thin sticks (1 1/2 cups) 1 large red bell pepper, quartered and cut crosswise in thin strips (1 1/4 cups) 1/2 cup frozen green peas SAUCE 2 tablespoons all-purpose flour 1 cup each chicken broth and 1% fat milk 1/4 teaspoon each salt and pepper 1/4 cup grated Parmesan cheese 1. Cook pasta in a large pot of boiling lightly salted water 5 minutes less than directed on package. 2. Add broccoli and carrot and cook, stirring once or twice, 2 minutes. Add remaining vegetables and cook 2 to 3 minutes longer until vegetables and pasta are tender. Drain. 3. Meanwhile make Sauce: Put flour in a medium saucepan. Slowly whisk in broth and milk until blended, making sure to get into corners of pot. Stir in salt and pepper. Bring to boil over medium-high heat, whisking often. Reduce heat to low and simmer 2 to 3 minutes, stirring constantly, until thickened. Stir in cheese. 4. Pour over drained vegetables and pasta. Toss to mix and coat. Per serving: 355 cal, 16 g pro, 65 g car, 3 g fat, 5 mg chol, 680 mg sod. Exchanges: 1 starch, 1/4 low-fat milk, 3/4 vegetable, 1/4 high-fat meat, 3 fat

Go to the cooking gadget section of a kitchen store like Bed bath abd Beyond or Linens and Things. Look for a spray can looking item called Misto, there is also some look alike products. You put in your own oil and pump the top up and down then it sprays a mist of oil. I have four, one each for olive, sunflower, sesame, and chili oils. You use it just like cooking spray, but with no hidden ingredients or toxic propellents. Angela

Ratatouille 2 medium onions -- sliced and separated into rings 1 eggplant -- washed but not peeled, cut into cubes 2 zucchini -- not peeled, sliced 2 green peppers -- sliced 28 ounces canned tomatoes- not drained 2 teaspoons minced garlic -- (2 to 3) 1 tablespoon olive oil 1/4 teaspoon dried oregano crushed between fingers -- (1/4 to 1/2) 1/4 teaspoon dried basil -- (1/4 to 1/2) crushed between fingers salt -- to taste freshly ground black pepper -- to taste Heat the olive oil in a large saute pan on medium high. Add onions and garlic, and cook, stirring frequently, until they are tender. Add remaining vegetables plus seasonings, and stir to combine. Turn heat up to get the liquid boiling. Turn heat back down and simmer uncovered until vegetables are all tender and most of the liquid is gone. Serve or refrigerate. I generally measured 2-cup portions of leftovers into plastic freezer bags such as Ziploc (R), labeled, flattened, and stacked them, and then froze the packets. When the prices of eggplants and peppers skyrocketed in winter, I found extra enjoyment in eating homemade ratatouille. Black Bean Chilaquiles (casserole) 1 cup onions -- chopped 1 tablespoon olive oil 1 cup tomato -- chopped 1 1/2 cups corn kernels -- fresh or frozen 1 1/2 cups black beans, cooked -- (15oz can, drained) 2 tablespoons fresh lime juice 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups Swiss chard -- or spinach rinsed, stemmed, and chopped 2 cups baked tortilla chips -- crushed 4 ounces GFCF cheddar cheese -- grated 2 cups salsa -- (red) Preheat the oven to 350. Saute the onions in the oil for about 8 minutes, until translucent. Stir in the tomatoes, corn, black beans, lime juice, salt, and pepper and continue to saute for another 5 to 10 minutes, until just heated through. Meanwhile, in another saucepan, blanch the greens in boiling water to cover for 1 to 3 minutes, until just wilted but still bright green. Drain immediately and set aside. Prepare an 8x8 inch casserole dish or baking pan with a very light coating of oil or cooking spray. Spread half of the crushed tortilla chips on the bottom. Spoon the sauteed vegetables over the tortilla chips and sprinkle on about two-thirds of the grated Cheddar cheese. Arrange the greens evenly over the cheese and spoon on half of the salsa. Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar. Bake for about 30 minutes. Spiced Garbanzos with Eggplant and Tomatoes 2 1/2 cups chopped eggplant -- as noted olive oil spray **spice blend: -- may be doubled 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/8 teaspoon ground cumin 1/4 tablespoon black pepper salt -- to taste 1/2 cup red onion -- chopped 1 garlic clove -- minced 1/2 cup chopped green bell pepper -- or red and green 2 teaspoons olive oil -- divided use 1 1/2 cups cooked garbanzo beans -- drain and rinse 2 tablespoons broth 16 ounces canned tomatoes -- drain, reserve juice tomato juice **to serve: 8 ounces GFCF pasta -- cooked, drained, hot best with Thai noodles or thin spaghetti NOTICE: This recipe uses half a globe eggplant. Cut a whole eggplant into 1/3" slices (about 12 slices). Transfer slices to a cookie sheet lined with paper towels. Sprinkle the slices with a little fresh ground coarse salt. Freeze 2 to 4 hours. Bag half of the slices and return to the freezer; cube the remaining slices for this recipe. Have everything recipe-ready, including the spice blend. Heat wok to high on a fast burner. Spray and saute the eggplant about 3 to 4 minutes. To enhance the spices [see notes], add them now. Make a well; add spices and warm them a little before incorporating; toss to coat the eggplant. Make a well. Toss the onion and garlic with half the oil and fry in the wok until softened (2 to 3 minutes). Make a well. Toss the bell peppers with the remaining oil and fry until aromatic (about 2 mins). Add the garbanzo beans and warm through. Make a well; add the broth, add the drained tomatoes and heat through; stir to combine. Add a little of the tomato juice if desired. Taste and adjust salt and pepper and/or other seasonings. Toss with pasta. Pineapple Coconut Granita Granita is an Italian ice that's similar to a sorbet but a bit more granular. It is a refreshing, light dessert that you can assemble quickly and place in the freezer until needed. For a smoother texture, use an ice cream maker and follow the manufacturer's instructions for preparing sherbet. 3/4 cup boiling water 1/2 cup sugar 1/4 cup cream of coconut 1 tablespoon lime juice Pinch of ground nutmeg 1 can (16 ounces) pineapple chunks (packed in juice) In a small bowl, mix the water, sugar and cream of coconut. Stir until the sugar is dissolved. Cool to room temperature. Stir in the lime juice and nutmeg. Process the pineapple (with juice) in a blender until smooth. Add the coconut mixture and blend well. Transfer to a large, shallow plastic container with a tight-fitting lid. Place in the freezer until the granita is frozen solid. Think ahead: The granita keeps well in the freezer for a few days so you can make it well ahead. Allow it to stand at room temperature for a few minutes before scooping it out and serving it. Serves 8. Juice Ice Cream 6 ounces frozen juice concentrate -- thawed, orange, lime, lemon, cranberry, etc. 2/3 cup sugar 12 ounces GFCF milk 3/4 cup water 1 teaspoon grated orange peel (optional) 1 teaspoon vanilla In medium bowl, combine juice concentrate and sugar; using wire whisk, stir until sugar is dissolved. Stir in remaining ingredients until well blended. Place in ice cream freezer and freeze according to manufacturer's instructions for 30 to 40 minutes. Gazpacho 1 can tomato juice -- large size; chilled or V8 2 large tomatoes -- firm 1 finely chopped onion 1/2 cup red wine vinegar 1/4 cup broth or water 1/2 teaspoon celery salt -- optional pepper -- to taste fresh minced garlic -- to taste, I use about 2 tsps fresh minced -- or 4 cloves 2 large cucumbers 1 large green pepper 2 tablespoons chopped parsley 2 tablespoons oil 1 tablespoon Worcestershire sauce 1/2 cup white wine vinegar -- or 1/4 cup fresh lime or lemon juice - to taste 3 dashes Tabasco sauce - I use habanero sauce...not Tabasco 1/2 teaspoon salt Mix garlic, salt, tomato juice, onion, parsley, celery salt, and pepper. Add oil, vinegars, broth, Worcestershire, Tabasco. Be careful with the vinegar. Add a little at a time....you may not want so much...we like vinegar. Place cucumbers, tomatoes, green pepper in a blender...coarsely process. Add to juice. Serve chilled, very good with minced cilantro or basil on top. I use fresm small zuchinni as well as cucumber. Chinese Pork 1 1/2 pounds boneless pork shoulder -- lean and boneless trimmed of fat and cut into 1-inch cubes 1 cup broth 1 can mandarin oranges -- (11 oz.) - unsweetened juice-packed -drained, reserve juice 1/4 cup gfcf soy sauce 1 tablespoon dried onions 1/2 teaspoon ground ginger 2 tablespoons cornstarch 1/4 cup cold water 1 can waterchestnuts -- (4 oz.) drained and sliced 2 green peppers -- in 1/4 inch strips 1 cup sliced mushrooms 1 cup Nappa cabbage -cut diagonally 1/2 to 3/4 inch thick Spray a non-stick skillet with oil. Add the meat and brown slowly. Add broth with the liquid from the oranges, the soy sauce, minced onion, and ginger to the pork. Bring the mixture to a boil; then cover, reduce the heat, and simmer for about 30 minutes. In a separate bowl, blend cornstarch with 1/4 cup cold water. Gradually add the cornstarch mixture to the meat, cooking and stirring constantly until the sauce is thick and clear. Then add the water chestnuts, green pepper, mushrooms, and cabbage (Napa cabbage, or Chinese cabbage). Cover and continue to cook over low heat for 7 minutes. Fold in mandarin oranges just before serving. Tofunnaise 1/4 pound soft tofu 2 teaspoons Chinese sesame oil 2 tablespoons cider vinegar 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/2 cup refined sunflowwer oil Whip the first 5 ingredients in a blender or food processor. Keep the machine going, and gradually drizzle in the oil. When all oil is in you should have a nice, creamy, eggless mayonnaise. Fagioli 1 lb can undrained northern beans OR white kidney beans 2 - 14 ounce cans stewed tomatoes 3 cups of your favorite spaghetti sauce 2 ribs celery, sliced thin 1 small onion, minced 2 cups GFCF elbow pasta cooked Salt Pepper Combine everything but pasta in a dutch oven on medium-high. Bring just to a boil; turn to low. Cover pan with lid and allow to cook gently 30 minutes, add pasta and serve. Roma Soup 2 -16 ounce cans garbanzo beans, rinsed and drained 6 slices turkey bacon, cooked and drained, diced 1/3 cup olive oil 3/4 cup onions, diced 1 cup celery, diced 2 cloves garlic, minced 1 cup diced carrots 1 1/2 cup canned tomatoes, drained and diced 1 quart chicken broth 1/2 teaspoon black pepper 1/8 teaspoon rosemary, crushed between your fingers 2 tablespoons fresh parsley, chopped 1/2 cup GFCF small pasta, cooked and drained according to package directions Add bean to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and sauté for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately. Filipino Garlic Rice 1 tablespoon olive oil 2 cups brown rice -- cooked 3 cloves garlic -- minced Heat the oil in a wok or skillet until it begins to smoke. Add the rice and stir fry with the garlic until the garlic has become golden, not browned and the rice grains are heated through and glistening. Serve. Unfried Rice 1 egg -- beaten 3/4 cup long-grain rice -- uncooked 1 can broth -- (141/2 ounces) 1/4 teaspoon garlic powder OR 1 teaspoon fresh garlic 1 medium carrot -- sliced,about 1/2 cup 2 green onions -- thickly sliced about 1/2 cup 1/2 cup frozen peas english or sugar snap or both Spray medium nonstick skillet with oil and heat over medium heat 1 minute. Add egg and cook until set, stirring often. Set egg aside. Remove skillet from heat. Spray with oil. Add rice and cook until brown, stirring constantly. Stir in broth, garlic powder and carrot. Heat to boil. reduce heat to low Cover and cook 15 minutes. Add onions and peas. cook 5 minutes more or until rice is done and most of liquid is absorbed. Stir in egg and heat through. Olive Tapenade (relish/comdiment) 2 tablespoons + 2 teaspoons olive oil 2 tablespoons minced onion 2 large garlic cloves, crushed 1 medium-size ripe tomato 28 large ripe olives, pitted 1 anchovy fillet (optional) 1/8 teaspoon crushed red pepper flakes 50 kalamata olives, pitted Salt (optional) Heat the 2 tablespoons oil in a small skillet over medium-high heat. Add the onion and saute until wilted. Add the garlic and saute until fragrant, about 30 seconds. Scrape the mixture, including the oil, into a food processor. Halve the tomato, discard seeds. Add the tomato pulp, ripe olives, anchovy and red pepper flakes to the processor. Process, scraping down the bowl as necessary, until the mixture is smooth. Add the kalamata olives; process, pulsing on and off, until they are coarsely chopped. Transfer the mixture to small bowl; stir in the remaining 2 teaspoons oil. Cover with plastic wrap and refrigerate for 1 hour, or up to 5 days. Use at room temperature, seasoned with salt, if necessary. Good on bread, pizza, sandwiches, salads. To make a fancy party version, add 2 tablespoons capers and a jar of marinated articoke hearts to the kalamata olive and chop. Mississippi Mud Sauce 2/3 cup miniature marshmallows 3 tbsp cocoa 3 tbsp granulated sugar 2 tbsp cornstarch 1 1/2 cups GFCF milk 2 tsp vanilla 1/2 tsp cinnamon 1/2 cup miniature marshmallows 2 tbsp chopped pecans (optional) In saucepan combine 2/3 cups marshmallows, cocoa, sugar and cornstarch. Gradually stir in milk. Cook over medium heat, stirring constantly, until marshmallows melt and mixture thickens. Remove from heat; stir in vanilla, and cinnamon. Cool to room temperature, stirring occasionally. Stir in 1/2 cup marshmallows and pecans. Serve over ice cream, cake or fresh fruit. Makes a wierd but good dessert pizza, cover pizza crust with sauce then some mini marshmallow and bake until marshmallow melt a bit. Angela

From: Phyllis Chinn <Snowfeet1@... GF "Oreos" Another response to chocolate cookies 1/4 cup cocoa or carob powder 1/4 cup potato flour 1/4 cup rice flour 1/2 cup white sugar 3/8 cup stick margarine 1 egg Preheat oven to 350. Grease cookie sheet. Mix dry ingredients. beat egg. Mix egg and margarine. Mix in with dry ingredients (may have to use hands). With dough, form cylinder-shaped balls and put on sheet. Flatten with a fork dipped in cold water. bake at 350 for 12-15 minutes. Once cooled, put frosting between the smooth halves of the cookies, sandwich two together and voila! Feel free to circulate if you like the recipe. :) reposted by Angela

A box of cornstarch is 16 oz. Angela

Chili Pie With Cornbread Topping 1 cup chopped onion 1 cup chopped green bell pepper 1/2 pound ground chuck 1 cup whole kernel corn -- drained 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon sugar 1/2 teaspoon garlic powder 3/4 cup water 16 ounces pinto beans -- (1 can) drained 14 1/2 ounces stewed tomatoes -- (1 can) undrained and chopped 6 ounces tomato paste -- (1 can) 4 ounces chopped green chiles -- (1 can) drained 1/2 cup GFCF mix flour 1/2 cup yellow cornmeal 1 teaspoon baking powder 1/8 teaspoon salt 1/2 cup GFCF milk + 1 t lemon juice 1 egg white -- lightly beaten Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside. Combine flour and next 3 ingredients in a bowl. Combine milk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400 degrees for 13 minutes or until wooden pick inserted in center of corn bread comes out clean. Yield: 5 servings (serving size: 2 cups). Skillet Pizza Casserole 4 ounces GFCF noodles uncooked 3/4 pound ground chicken breast, skinless 1/2 cup bell peppers -- chopped 1/2 cup onions -- chopped 25 slices Hormel turkey pepperoni -- chopped 14 ounces GFCF pizza sauce OR 1 1/2 cup pizza sauce -- homemade 4 ounces GFCF cheese -- shredded Cook noodle according to package directions. In a skillet, combine chicken, bell peppers, and onions. Cook until chicken is no longer pink and vegetables are tender. Stir in noodles, pepperoni, and pizza sauce. Cook until heated through. Sprinkle with cheese. Sloppy Ziti 1 lb.GFCF ziti pasta 8 ozs. extra lean ground beef 1 carrot 1 onion 1 green pepper 1 tbsp. chili powder 6 ozs. tomato paste 12 ozs. water Salt and pepper Brown the beef then drain off fat in a sieve. Put vegetables in a food processor, process until finely chopped and add to meat in a medium saucepan. Saute, covered, over low heat until vegetables are tender, about 5 minutes. Add chili powder, tomato paste and water, pasta and simmer about 10 minutes. Add salt and pepper to taste. Cover and continue to cook over lowest heat until ziti is cooked al dente. Or cook pasta separetely and drain ziti and mix well with sauce. FUDGE BARS Here's a new twist on making moist baked goods without butter or oil: try mashed sweet potato. Don't tell your family and friends, and they'll never guess the secret ingredient that makes these bars so delicious. 2/3 cup GFCF flour mix 1/3 cup unsweetened cocoa powder 1 cup sugar 1/2 cup cooked, mashed sweet potato 3 egg whites OR 2 med eggs 1 teaspoon vanilla Preheat oven to 325 degrees. Coat an 8-inch square baking pan with non-stick cooking spray. Sift together flour, cocoa, andsugar. Add the sweet potato, egg whites, and vanilla; mix well. Spread in pan. Bake 25 minutes, until the center is nearly set. Cool before cutting into squares. CHICKEN VEGGIE STEW 3/4 pound boneless, skinned chicken breast, cubed 1-1/4 cups chicken broth 1/2 teaspoon Italian seasoning 1 teaspoon paprika 1 clove garlic, chopped 4 carrots, cut in 1/2-inch pieces 1 medium onion, cut in wedges 4 stalks celery, cut in 1/2-inch pieces 4 small potatoes, cut in 1-inch pieces 1-1/2 teaspoons lemon juice Place chicken, 3/4 cup broth, seasonings, and garlic in a large saucepan. Bring to a boil, cover, reduce heat, and simmer ten minutes. Add vegetables and remaining broth. Cover; cook over low heat 45 minutes, until vegetables are tender. Add lemon juice. Converts well to crockpot or pressure cooker. FRESH LEMON CUSTARD 4 egg whites 3 egg yolks 2/3 cup GFCF milk 1/4 cup lemon juice (preferable freshly squeezed) 1 teaspoon fresh grated lemon zest 1/4 teaspoon salt 3/4 cup sugar 1/4 cup GFCF flour, anything but soy or bean flours Preheat oven to 350 degrees. Have ready six one-cup custard cups or ramekins. Beat egg whites until stiff; set aside. In a mixing bowl, beat egg yolks; add milk, lemon juice, and zest; mix well. Add salt, sugar, and flour; mix until custard is smooth. Gently fold egg yolk mixture into egg whites. Pour custard into cups; place cups in a large baking pan. Fill pan 1-inch deep with boiling water. Bake 25 to 30 minutes, until golden. Spicy Stuffed Green Peppers 4 large green bell peppers 1 can black beans -- drained and rinsed --15 ounces 8 3/4 ounces canned corn -- drained 1 medium chopped onion 1/3 cup long-grain rice 1 chopped jalapeno peppers -- up to 2 1 cup water 2 tablespoons fresh coriander/ cilantro -- minced --or 1/2 tsp dried coriander 1/4 cup GFCF cheese -- shredded (optional) Fill a large kettle half full of water; bring to boiling. Meanwhile, cut tops from green peppers; remove seeds. Chop tops; set aside. Add whole green peppers to boiling water; return to boiling. Reduce heat. Cover and cook for 4 to 5 minutes or just until tender. Meanwhile, in a medium saucepan combine the chopped green pepper tops, black beans, corn, onion, rice, jalapeno peppers and the 1 cup water. Bring to boiling. Reduce heat. cover and simmer about 15 minutes or till rice is tender. Stir in cilantro or coriander and cheese; toss to mix. If necessary, let filling stand, covered, about 5 minutes or till water is absorbed. Fill peppers with rice mixture. Place in a 2 quart square baking dish. Bake, uncovered, in a 400 deg oven about 10 minutes. Paella Salad - Salad: 1 1/3 cup. water 2/3 cup long-grain white rice 1/8 teaspoon saffron -- ground; or turmeric 8 ounces small shrimp -- cooked - peeled and deveined 1 1/2 cup. chicken breast -- cooked and chopped 1 tomato -- chopped 1/2 cup. frozen peas -- thawed 1/3 cup. celery 1/4 cup. onions -- finely chopped 1 jar pimientos -- (2 oz.) (1 jar) - drained and chopped (optional) - Dressing: 1/4 cup. wine vinegar, tarragon if possible 1 tablespoon. olive oil 1 tablespoon chicken broth 1/4 tsp. curry powder 1/8 tsp. dry mustard 1/8 tsp. ground white pepper To make salad: Place the water in a medium saucepan. Add rice and saffron or turmeric and bring to a boil. Reduce heat once boiling, then cover and simmer for 20 min. or until rice is tender.