Gluten Free Recipes

Thank you so much for all the wonderful ideas for recipes Folks! You are the best! Charlene

Hi everyone! I feel like a total moron! I have spent a small fortune on buying different types of GFCF pasta and yet when I cook them, they dissolve and get all gross and gummy in the water and dinner is ruined... Is there a secret to cooking different pastas? Potato pasta totally dissoves, rice pasta too....Lentil pasta and corn pasta goes from needing just another 30 seconds to overcooked..... HELP??????? Tracee Rachel's mom (and Dan and Maddie's mom too)

Hello everyone Just sitting here debating on what to cook for breakfast. Tommy has never been one to like cereal, especially the GFCF ones. Things are getting a bit repetive here on the cooking, and I think he is getting bored. And to be honest, all he asks for, for breakfast, is hotdogs (applegate).. not the best thing to look at in the morning..lol Can anyone post some simple, yet yummy, breakfast ideas?? Thanks so much! Rhonda NH

Greek Cumin Sausage 1 1/2 pounds fat-trimmed leg of lamb -- ground or beef round 2 slices GFCF bread 1/2 cup water 2 cloves garlic -- chopped 2 teaspoons salt 1/2 teaspoon freshly ground pepper dash Tabasco sauce 1 teaspoon cumin seed 1 egg or 2 egg whites Have meat well trimmed of fat before grinding. Soak bread in water and squeeze out moisture. Combine meat and bread with remaining ingredients and toss lightly. Shape into 12 patties or sausage-shaped oblongs. To cook, barbeque over hot coals or broil about 3 or 4 inches from heat source until well browned. Or pan-fry, in a nonstick skillet, with no fat added. May be served with eggs, or topped with tomato sauce. Italian Veal Sausage 2 pounds fat-trimmed ground veal shoulder 2 teaspoons salt 2 cloves garlic -- minced 2 teaspoons paprika 2 teaspoons thyme 2 bay leaves -- crumbled 1 teaspoon anise seed -- or fennel seeds 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper -- or more, to taste 1/2 cup Chianti Have the meat trimmed of fat and ground, or grind it yourself. Combine with remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side (3 minutes, if frozen) MALLOW-GRAHAM BARS 2 tablespoons GFCF margarine 3 cups JET-PUFFED Marshmallows 1 1/2 cup GFCF Graham Crackers, coarsely chopped (recipe in archives) 1/2 cup seedless raisins 1/2 cup nuts, coarsely chopped OR 1/2 cup nut butter Melt margarine in large saucepan over low heat. Addb marshmallows and stir until melted. Remove from heat; stir in crackers pieces, raisins and nuts. Spread mixture into greased 8 x 8 x 2-inch baking pan. Cool 1 hour or until firm. Cut into 2 x 1-inch bars. Store in airtight container. Makes 32 bars Angela

1 teaspoon ground flaxseed + 1/3 cup water brought to boiling then cooled equals one egg. This is for baked goods. Angela

Hi, Does anyone have any GFCF recipes using corn flour tortillas? I bought some today and just don't know what to do with them. :-) Charlene

Rhonda I will send the e-mail that I received from Nancy as soon as I can dowload windows word 2000. I don't have this on my computer so the attachment she sent me will not work. Let me check in my saved mail and I will send it to you. Hope all is well with Tommy Hugs, Terry.B

Subject: Re: Re: GCFC School supplies Here are some recipes that i have collected bubble solution 1 cup water 2 tbsp. glycerine 4 tbsp dish liquid Adhesive for lick n stick stickers 1 packet (1/4 oz) unflavored gelatin 1 tbsp. cold water 3 tbsp boiling water 1/2 tsp white corn syrup or sugar 1/2 tsp vanilla or lemon extract in small bowl sprinkle gelatin into cold water. let soften 5 min. pour boiling water into softened geklatin and stir until dissolved. add corn syrup or sugar and extract. mix well. will gel overnight so to soften just place in a pan of hot water to return it to liquid form. store in sealed jar in fridge for months modeling dough 1 cup gfcf flour 1/2 cup salt 1/2 cup water mix flour and salt together first. add water and mix until it starts to pull away from the bowl. turn out onto a board and knead until smooth and elastic. dries very quickly so keep what you are not using in a zip loc baggie. once project is finished cook in oven at 175 f until dried out. paint as you like. Cornstarch clay 1 cup cornstarch 2 cups salt 1 1/3 cups cold water put salt and 2/3 cups water into a pan and bring to a boi. mix the cornstarch with 2/3 cups water and stir well. add this to first mixture and knead into a clay. store airtight a it dries out fast. air dry then paint if you like finger paints 1/4 cup cornstarch 2 cups cold water food coloring mix starch and water and bring to a boil while constantly stirring. cook until it thickens. stir good or you'll get lumps. cool and pour into containers and add food coloring to each silly putty 1/2 cup liquid starch 1/2 cup white glue mix until they gel together and feel like silly putty. store airtight in fridge thats all for now. hope someone can get use out of at least one of these Reposted by Angela

The Blue Diamond Almond Breeze Milk doesn't have titanium in it, it is a light biege in color. It comes in natural, vanilla, and chocolate. Angela

Could I get that bean flour recipie to make the bread?? Do I NEED a bread machine for it?? I am getting better at my cooking here, and I think I am ready to TRY the breads again.. Thanks alot hun! Rhonda

How do you use the flax seed as an egg replacer? Do you know an amount to sub for an egg?

Flax seed meal should be stored in frig or freezer. Use to add fiber in just about everything. Add a teaspoon to a tablespoon to each cup of flour in waffles, muffins, cupcakes, breads, pancakes, sauces. A little in everthing does better than abunch in just one thing UNLESS you are using it medicinally or as an egg replacer. For fresh fruit instead of frozen, just reduce the liquid in the recipe a little bit. and use the same amount of fruit it calls for in the recipe. If the recipe calls for dried fruit and you want to use fresh, then reduce the liquid by half or more depending on how juicy your fruit is. When baking I often use oil instead of margarine, the best oil I have found with a neutral flavor is sunflower oil. This works well except in cookies, for them I use fleishman's unsalted or shortning. I use a lot of olive oil and nut oils and avocado oil in skillet and cold recipes (extra virgin). I use Smart Balance shortning in my fryer. Children need LOTS OF FAT in their diet to properly develop their brain tissue and canola is not one of the best. Use a balance of several oils in the diet including flax seed oil, sunflower, olive, and even some animal fats. flax seed meal is a good way to get flax oil into the diet or keep some oil in the frig and sprinkle on salad or on food after cooking. Also use cod liver oil from Kirkman's. This we mix into ketchup with a fork and serve with french fries. Pizza - we just lately have ordered Tofutti's cheese at our local HFS and it is great! Not like a real real cheese but just as good as a processed cheese, we got American, Roasted Garlic and Mozzerella and it melts on pizza! So get your grocery or HFS to order it for you. Otherwise what we did before was do without it at all. We did pizza with sauce and hormel turkey pepperoni on it. A quick pizza fix is this, take bread and toast it, or tortilla chips and put sauce, cheese and a pepperoni slice on it then warm in microwave. For frozen mini pizzas make a bunch of crusts, freeze them overnight, then put toppings and sauce on them, lay on cookie sheets in the freezer until frozen and then individually wrap and store in freezer. Bake like usual without first thawing. Another good hiding place for zuchini is pasta with sauce. I use a grater to grate long strings of fresh zuchini into a bowl then add cooked pasta and sauce. He thinks it is just more pasta! I can use almost half and half now. Angela

Sue Nancy sent me her bean flour recipe for an awesome bread and I am having trouble openeing it up. I don't have word 2000 any suggestions on how to get it open. Thanks Terry.B

I wrote to OUTBACK Steakhouse with a slew of questions on what was and was not OK to eat - and they sent back to me a written up menu with lots of notes put in by someone at GIG (gluten intolerance group). It came with alot of disclaimers, etc but I will use it for GUIDELINES when we visit them. I found it helpful - but it is rather long. My apologies if this takes up too much space. There is alot of repetition too. Catherine OUTBACK STEAKHOUSE MENU AUSSIE CHIPS ARE NOT GF. Bloominâ Onion® An Outback Ab-original from Russellâs Marina Bay Aussie Cheese Fries Aussie chips topped with Monterey Jack and Cheddar cheeses and bacon, served with spicy ranch dressing Grilled Shrimp On The Barbie Seasoned and served with Outbackâs own Remoulade sauce Gold Coast Coconut Shrimp Six colossal shrimp dipped in beer batter, rolled in coconut, deep fried to a golden brown and served with marmalade sauce Walkabout Soup® A unique presentation of an Australian favorite. Reckon! Bowl/Cup Kookaburra Wings® Known as Buffalo chicken wings here in the States. Mild, medium, or hot All Salad Dressings are GF, including the Caesar BE SURE TO REQUEST - NO CROUTONS ON SALADS. Seasoned Rice is not gluten free. Steamed vegetables have a seasoning mix that contains gluten. Substitute vegetables without seasonings, potato or sweet potato. AVOID the PASTA and SEASONED RICE. AUSSIE CHIPS ARE NOT GF. Substitute vegetables without seasonings, potato or sweet potato. Cinnamon apples are to be avoided. AUSSIE CHIPS ARE NOT GF. Substitute vegetables without seasonings, potato or sweet potato. Cinnamon apples are to be avoided. Barbecue Sauce is gluten free. Enjoy! Queensland Salad Seasoned chicken salad served on a bed of fresh greens, with Monterey Jack and Cheddar cheeses, bacon, chopped egg, tomato and toasted almonds Soup â Salad A bowl of our Soup of the Day and our tasty House or Caesar Salad Brisbane Caesar Salad Grilled shrimp on the barbie atop a Caesar Salad, big as the never never Chook-N-Caesar Salad Grilled seasoned chicken breast, served atop a âHooley Dooleyâ portion of our Caesar Salad Available Aussie-sized chicken breast Droverâs Platter® Generous portion of ribs and chicken breast on the barbie with Aussie chips and cinnamon apples Ribs On The Barbie Imported baby back ribs, smoked and grilled, with Aussie chips and cinnamon apples Botany Bay Fish Oâ The Day Fresh catch, lightly seasoned and grilled, with fresh veggies Chicken On The Barbie Seasoned and grilled breast served with BBQ sauce and fresh veggies All Salad Dressings are GF, including the Caesar BE SURE TO REQUEST - NO CROUTONS ON SALADS. Steamed vegetables have a seasoning mix that contains gluten. Substitute vegetables without seasonings, potato or sweet potato. AVOID the PASTA and SEASONED RICE. Substitute vegetables without seasonings, potato or sweet potato. AUSSIE CHIPS ARE NOT GF. Substitute vegetables without seasonings, potato or sweet potato. Avoid cinnamon apples. AVOID the PASTA and SEASONED RICE. Substitute vegetables without seasonings, potato or sweet potato. REQUEST IT BE SERVED WITHOUT BREAD. All Salad Dressings are GF, including the Caesar. BE SURE TO REQUEST - NO CROUTONS ON SALADS. House or Caesar Salad with any Grilled On The Barbie Favorite Outback Grillers Tastebud thrillers! Served on a bed of seasoned rice with grilled pineapple, red onions, peppers, âshrooms, zucchini and a salad. Steak & Veggie Griller Seasoned sirloin medallions Chicken & Veggie Griller Queensland Chicken âN Shrimp® Seasoned and grilled, over fettuccine Alfredo, topped with a light lemon sauce Alice Springs Chicken® Grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with honey mustard sauce. Served with Aussie chips Jackeroo Chops Two 8-ounce center cut pork chops served with cinnamon apples and a choice of potato Brisbane Shrimp Sauté Seasoned and sautéed with mushrooms, over fettuccine in a light herb butter sauce Walhalla Pasta Pasta tossed with fresh steamed veggies in an Alfredo sauce, topped with parmesan Also available with a Grilled Chicken Breast House or Caesar Salad with any Down Under Favorite for an additional charge AUSSIE CHIPS ARE NOT GF. Choose jacket potato or sweet potato over Aussie Chips. If you want steamed vegetables request them without the seasoning. (The seasoning mix contains gluten.) The only restriction here is the size of the steak! Bring a big appetite. Avoid the Sauteed âShrooms Land Rovers are served with a choice of House or Caesar salad and choice of jacket potato, Aussie chips, or fresh steamed veggies. Rockhampton Rib-Eye A 14-ounce rib-eye steak Victoriaâs Filet® A 9-ounce tenderloin New York Strip A 14-ounce New York Strip Prime Ministerâs Prime Rib A tempting, 16-ounce cut, oven roasted slowly 12-ounce cut 8-ounce cut Outback Special® A 12-ounce center-cut sirloin, seasoned and seared to perfection The Melbourne A 20-ounce porterhouseâitâs bonzer! Outback Rack® A 14-ounce rack of lamb served with a Cabernet sauce Add On Mates Five Grilled Shrimp On The Barbie with any entrée Sautéed âShrooms, a fair dinkum size Sautéed Shrooms Jacket Idaho® Potato Aussie Chips Grilled Onions Fresh Veggies Caesar Salad / House Salad AUSSIE CHIPS ARE NOT GF. Substitute vegetables without seasonings, potato or sweet potato. AVOID THE BREAD. Some states and restaurants will allow you to bring in your own bread. Do not send it to the kitchen. Simply order your sandwich without bread and build it at the table. Burgers are made from 100% beef. Bacon, mayonnaise, mustard, ketchup, cheeses, BBQ sauce, and honey mustard sauce are all gluten free. Avoid the pickles.

I live in NE OH, and the ONLY place I have been able to find it is a local family run HFS. Once when they were out, I was on a desperate search and looked at at least 6 other HFstores and was unable to find it. Lisa

We use Vegan Soymage and it works great! It even melts a little. Lisa :o)

Aromatic White Sauce 2 cups GFCF milk 1/4 small sliced onion or chopped onion 5 black peppercorns -- crushed 4 fresh parsley sprigs 1 bay leaf Several fresh thyme sprigs or a pinch of dried thyme 1 tablespoon GFCF margarine 1 tablespoon GFCF flour 1 pinch salt fresh nutmeg -- to taste--grated In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme. Slowly heat over medium-low heat, stirring occasionally, until warmed. Meanwhile, in medium saucepan, melt margarine over medium heat. Stir in flour and cook, stirring, for 1 minute. Whisk in warm milk mixture and pinch of salt and bring to simmer. Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes. Add more salt if needed and nutmeg. Strain through a fine-meshed sieve before using. Good with meat, vegs and pasta or rice. MAKES 2 CUPS CURRIED CHICKEN SPREAD Makes 1-1/2 cups 1 cup boneless chicken breast, cooked 2 tablespoons chopped green onion 1/4 cup chopped celery 1 teaspoon curry powder 2 tablespoons GFCF sour cream 2 tablespoons GFCF mayonnaise 1/4 teaspoon salt 1 teaspoon lemon juice 2 tablespoons toasted almonds (optional) Dice chicken finely. Add all other ingredients and mix well. If desired, blend in food processor for smooth paste, but in this case leave out almonds and add them after blending. Chill well. French Steak Sausage 2 pounds fat-trimmed ground bottom round steak 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper -- optional 2 teaspoons dried sage 1 teaspoon dried savory 1/2 teaspoon ground nutmeg 1/2 cup crushed ice Have the meat trimmed of fat and ground, or grind it yourself. Combine with remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side (3 minutes, if frozen). Can be made in food processor. Angela

hi carrie lewis: hey thanks for your answers to my questions about bacon, and meats, sugarless cookies. sorry, have so much mail, just getting to reading this post, thanks, chris

I bread them with the rice, potato and tapioca flour mix that is in Bette hagmann's books. Plus mix in some paprika, salt and pepper, I would use garlic powder too but my son is allergic to it. I use this on fish too. Tonight I tried the garfava flour for frying and didn't think it worked as well, but it was OK. The rice mix gets more crisp. I also tried sunflower oil to fry in and thought it worked very well.

Hello fellow diet enforcers. <grin For all those of you who have developed special recipes for your GFCF kids, I wanted to let you know that there are a couple of internet sites that will pay you to allow them to publish the recipes. I sold some of mine to them tonight and they paid me $5 per recipe. Doesn't sound like much at first, but it gets me exposure, and it pays good old american cash (I'm a Canadian, LOL). Just thinking of all those delicious recipes Angela posted over the last few months I think she could earn thousands of dollars. If any one wants information, please e-mail me privately (luvee77@...) BL ****************************** * v'col netivotcha shalom * ******************************

I had tried to make Evan chicken nuggets with just cutting up the pieces into bite size but Evan prefers ground meat. After reading the posts about pounding the chicken, I gave it a try tonight. I pounded the chicken breast with my meat tenderizer then breaded it with a corn/bean flour mix. Evan loved it. dh did not and I finally realized that they had a bean taste. So maybe I'll try rice flour the next time. But at least the list has shown me a way to get that child to get his nuggets again. --Betty

Alice, After I had pretty much written off the idea of a good pizza for lack of a suitable mozzarella substitute, I realized that if you use enough garlic and oregano, anything that resembles cheese will do, as long as it doesn't taste bad. I put silky white tofu in the blender, (add a little olive oil if it's too thick), and lightly "sprinkled" it on the pizza. My kids loved it. Kathy

We are having serious pizza withdrawl in our house. I've seen recipies for pizza crust, but have not found a suitable substitute for "cheese" yet. Even the brands of soy cheese I can find in the HFS have casein. Any suggestions out there? Alice

In a message dated 8/9/00 7:26:23 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << I thought that Duncan Hines was CFGF but now they all have a D on I spoke with a woman at Duncan Hines yesterday--she said the "D" is on the label due to the frosting being run on the same line as dairy-containing products. There has been no change in their ingredients and she assured me that all of their homestyle frostings (except milk chocolate and chocolate butter cream) are gluten and casein free. Debra

I just realized after communicating with another mom that, in my quest to take sugar out of my little's diet, I have probably eliminated essential fats from her diet. I use Canola oil when I can, but she is only eating meats, vegetables, Noah's Bread, homemade soups, some fruit still, and Harmony Farms Rice Milk. I've tried getting a sugar/salt free peanut butter onto the Noah's Bread (she calls them biscuits), and she's eaten one thus far. She doesn't drink Almond Breeze any longer because of the sugar (and after reading posts I am a bit scared of this Vitamin A Palmitate (sp?)). I've tried giving her almonds and almond slivers, as well as other nuts, without success thus far. She'll sure eat them in cookies, but those are a thing of the past at this point. I've read many moms make their own almond milk. I've searched the archives but didn't find a recipe for that. My little one's a pretty picky eater, she's visually impaired as well as autistic, so she really goes over her food with a fine tooth comb. We've only recently made the switch to eliminating sugar from her diet due to her allergies, and I have "Special Diet Solutions" on order. She's getting so skinny as a result of her growth hormone shots and her diet changes, and I'm getting a little scared that I'm not getting the right stuff into her. Any help/suggestions, in addition to the milk recipe and where you buy almonds for your milk, you can offer would be appreciated. School starts next week and I am wanting to get my act together by then. We've been GFCF for over 6 weeks now no problem, but no results either. Reduced sugar has had the most impact. I'm willing to make everything from scratch if I have to, even though my attempt at a sugar free pop tart was a total, embarrassing failure. Carol in Florida

I use Fleishman's light tubs for buttering toast, etc. I also use Fleishman's unsalted sticks for baking. Fleishman's unsalted is not SOY free. I think that Fleishman's light IS soy free. My son seems to be having a problem with soy now. That is why I am looking for a gluten, casein and soy free fat to bake with. I tried coconut butter but all my recipes ended up tasting like coconut. We have been gluten and casein free for 11 months. Lisa in PA

Here's what I have done. I print out the recipes that I think I might use. If I only want one or two recipes from a long list I highlight them and make a word document and print from there. I bought an accordian type of file folder and labeled each file bread, meat, snacks, etc.and when I'm ready to try a new recipe I just pull one out of my file. Works great for me. Desi

Angela and others, I have so many wonderful recipes from everyone on this list. Sorry, I have not be able to send any since I am a novice at this. I have all of these files saved on my computer. SOme of the emails have several recipes listed in them. I still find it easiest to be able to flip through recipe cards or something that I don't have to print. Can you tell me how you have your recipes filed whether on the computer or on actual cards/books? What is the easiest way to set them up so that I can browse through my recipes by catagories easily? Any ideas? Thanks! You have already been so much help, Charlene

Just wanted to post this as an idea for others here. If you are all a member of the GFCFKids, you will have known that I have been having a GREAT deal of trouble with Tommy going through the withdrawls here and absolutely refusing food. Well, today is day 15 on the diet, and as of 3 days ago, I made a huge breakthrough. I have been REALLY concerned with him not getting enough nutrition, so I kind of put together this recipie, and he has been eating this EVERY night.. all of us have.. its rather good!! Though, it doesnt look like the prettiest thing..lol I use from the Gluten free Pantry, the Bread/pizza dough. Follow the directions for that. Once it has risin, I use GFCF spaghetti sauce (its more flavorfull than pizza sauce). Spread it in a thick layer over the dough (alot of it gets absorbs into the dough). I add a handfull of spinich leaves and cover the pizza. I use about 1/2 pound of hamburger and spread that around. Then I grade zucchini and squash ALL OVER the pizza (it actually LOOKS like cheese!) I add onions, and bell peppers. Finally, and this is the HARD part. I take a tub of the tofutti better than cream cheese, and melt it down. Using a spoon, I CAREFULLY spread it all over the pizza. It all gets mixed up, and looks grose, but then you throw it into the oven, and bake it. When it comes out, it RESEMBLES a supreme pizza covered in cheese. He has been gobbling it up like CRAZY! Hope this helps SOMEBODY!!!...lol Rhonda New Hampshire

Hello everyone I am wanting to make muffins here for Tommy for him to munch on in the mornings. I have looked over the archives here and see that alot of the recipies call for frozen fruits or no fruits at all. I was wondering if ANYONE has a recipie for muffins that I can use FRESH fruit with (thats all I have at the moment.. I need to use them up before they go bad- Strawberries, apples). I would REALLY appreciate any advice. Also, I have a bag of FLAX seed meal. How can I add this to the recipie?? Thanks so much Rhonda New Hampshire

BBQ Beef 3 pounds sirloin , cut in large chunks 2 tablespoons rice vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 1/4 red pepper 1/2 teaspoon black pepper 1 teaspoon paprika 1 teaspoon chili powder 1 cup GFCF catsup 2 cups water 2 cloves garlic sugar to taste Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve on buns. Creamy Herb Dip 3 tablespoons scallions, chopped finely 3 tablespoons GFCF milk 6 tablespoons GFCF cream cheese 1 1/2 tablespoons dill, chopped 1 1/2 teaspoons horseradish salt and pepper Put cream cheese in small bowl and gradually add milk until smooth. Stir in remaining ingredients. Angela

Secretin Data Presented at World Congress of Pediatric Gastroenterology Five Studies Characterize Effects of Secretin in Children with Autism NEEDHAM, MA - August 9, 2000 - Five research groups presented results at the World Congress of Pediatric Gastroenterology in Boston, August 5-9, on studies which evaluated the effects of secretin in autistic children. These studies, which characterized the safety, changes in gastrointestinal symptoms, changes in the symptoms of autism, or changes in the biology of secretin-treated children, are described below. A study presented by researchers from Repligen Corporation characterized changes in the metabolic profiles in autistic children treated with secretin through a detailed urine analysis. This study found that a subset of children show changes in their urinary metabolic profiles as a result of secretin treatment. "These five studies provide important data relevant to the development of secretin in autism and expand the effort to understand gastrointestinal symptoms in these patients and their potential connection to the core symptoms of autism," stated Walter C. Herlihy, Ph.D., President and CEO of Repligen. "A consistent theme in these Phase 1 studies is the observation that there may be a subset of children whose gastrointestinal or behavioral symptoms are particularly responsive to secretin." Secretin Improves Intestinal Permeability in Autistic Children. K Horvath, RH Zielke, RM Collins, A Rabsztyn, LA Medeiros, J Perman, Dept. of Pediatrics, University of Maryland School of Medicine, Baltimore, MD. Prior studies have reported that a significant fraction of autistic children suffer from a form of intestinal dysfunction characterized by elevated intestinal permeability ("leaky gut"). This study examined the intestinal permeability of 25 autistic children and measured the changes following a single secretin injection. Initially, 76% (19/25) of the patients had abnormally elevated intestinal permeability prior to treatment. The effect of secretin on intestinal permeability in autistic children was evaluated in a double-blind, placebo-controlled study which included one placebo and one porcine secretin (Ferring) injection for each patient. Urine specimens were collected one week prior to and three weeks after the secretin/placebo injections. Analysis of urine samples from 20 children demonstrated a significant decrease in the level of intestinal permeability at the end of the trial (p=0.012). A decrease in permeability was observed in 13 out of the 20 patients (65%), there were no changes noted in 2 patients (10%) and an increase in permeability was seen in 5 patients (25%). The authors concluded that a significant percentage of autistic children have abnormal intestinal permeability which may be improved by a single secretin injection. Evaluation of Gastrointestinal Symptoms in Autistic Children Before and Following Secretin Infusion. JR Lightdale, C Hayer, B Siegel, GR Elliott, MB Heyman, Dept. of Gastroenterology and Nutrition, Children's Hospital, Boston, MA; Psychiatry; Pediatrics, University of California, San Francisco, CA. This study enrolled 20 autistic children (18 male), aged 3-6 with a confirmed diagnosis of autism, and reported GI symptoms for an open- label trial of secretin. Children were monitored in the clinic for 24- hours for stool collection. Clinical observations confirmed parental reports that 16/20 (80%) of the children were documented to have loose stools during the 24-hour period. A 3 CU/Kg dose of porcine secretin (Ferring) was then administered. At the one-week follow-up visit, 7/16 (44%) of children with previously noted diarrhea brought diapers containing formed stool to the clinic. A majority of the parents (15/20) also reported fewer and more formed stools during the 5-week follow-up period. The authors conclude that potential pancreatic dysfunction and/or the role of secretin in GI symptoms in autism require further investigation. The authors also recorded changes in expressive language in this same clinical study using the Preschool Language Scale-3 (PLS-3). No statistically significant difference (p between baseline and follow-up evaluations at 1, 2 ,3 and 5 weeks post-treatment. Parents were also surveyed and 83% reported moderate to significant language improvement following secretin. The authors conclude that previously reported language gains could not be confirmed with the PLS-3 and that parental observations differ significantly from the PLS-3 test results. Without a placebo group it is not possible to determine to what extent the parental reports are due to a placebo effect or whether parents are more sensitive observers of language than the PLS-3 test. Synthetic Human Secretin in the Treatment of Pervasive Developmental Disorders. CK Schneider, RD Melmed, CL Martin, RA Fabes, M Balhorn, Southwest Autism Research Center, Phoenix; AZ, Family Resources and Human Development, Arizona State University, Tempe, AZ. This study assessed the efficacy of synthetic human secretin in the treatment of pervasive developmental disorders using a double-blind, placebo controlled design in which participants were followed for 12 weeks after a single infusion of secretin or saline placebo. Thirty autistic children aged 2 to10 were randomly assigned to one of three groups to receive either high dose (0.4 mg/kg) secretin, low dose (0.2mg/kg) secretin, or saline placebo. Psychological and language assessments and gastrointestinal histories were obtained at baseline and at 3, 6, and 12 weeks post-infusion. The average scores on the Childhood Autism Rating Scale, Vineland Adaptive Behavior Scales, Gilliam Autism Rating Scale, and the Preschool Language Scale-3 improved over time in all three treatment groups. Upon further analysis, it was found that greater severity of autistic symptoms at baseline correlated with greater improvement at 6 and 12 weeks as the dosage of secretin increased. In contrast, single dose secretin therapy was generally ineffective in children who presented with mild or moderate levels of autism. The authors conclude that secretin was somewhat more effective when the symptoms of autism were more severe, and this effectiveness was greater with higher dose secretin therapy suggesting that future studies focus on this patient subset and dose. Safe Use of Intravenous Secretin in Autistic Children. R Sockolow, D Meckes, K Hewitson, V Atluru, Dept. of Pediatrics, Winthrop-University Hospital, Mineola, NY. The safety of secretin was assessed in 34 autistic children for immediate clinical reactions and post injection side effects within the 6 weeks following two doses of porcine secretin (Ferring). There were no immediate life threatening side effects. Analysis of blood samples showed that 25 of the 34 had low secretin levels just before the first dose. None had secretin antibodies before or after the secretin injection. A dramatic change in their sociability was noted by parents and therapists/ doctors in 4 of the 34 (12%) patients. All 4 had low baseline secretin levels and a positive anti-gliadin IgG. The authors conclude that two doses of intravenous secretin is safe to use in children provided that they are observed for at least 1 hour and that a small subset of children who are anti-gliadin IgG positive and have low secretin levels have a greater chance for significant improvement in their autistic symptoms. Analysis of Compounds in the Urine of Autistic Children with HPLC and Mass Spectrometry. J Zhang, G Rivers, J Peyser, B Zack, K Horvath, J Rusche, Repligen Corporation, Needham, MA; Pediatrics, U. of Maryland School of Medicine, Baltimore, MD. Previous studies have reported opioid peptides in urine and altered amounts of some urinary metabolites. Urine samples were collected from 40 autistic children aged 3-12 and 44 healthy children and analyzed by HPLC-MS/MS. The most significant difference in the two groups was a significant fraction (47%) of the autistic patients with undetectable levels of 7- methylxanthine in their urine. In a double- blind, placebo-controlled, crossover clinical study in 20 children the effect of placebo vs. secretin was evaluated on urinary metabolites. There was a significant increase in urinary 7- methylxanthine following secretin which was not observed following placebo administration. Four autistic children who had no detectable levels of 7-methylxanthine at the beginning of the study showed an increase of greater than 100-fold following secretin. The authors concluded that additional studies are warranted to determine if a lack of urinary 7-methylxanthine defines a subset of autistic children who may be more responsive to secretin. Repligen is currently conducting a Phase 2, placebo-controlled clinical trial of three doses of secretin in young children with autism at five sites in the United States: the Mayo Clinic (Rochester, MN), Southwest Autism Research Center (Phoenix), Rochester Institute for Digestive Diseases (Rochester, NY), University of Maryland Medical Center (Baltimore) and University of California, Davis/MIND Institute (Sacramento). Repligen Corporation develops new drugs for debilitating pediatric disorders including autism, organ transplant and cancer. Repligen also manufactures and markets a set of patented products based on Protein A, which are used by the pharmaceutical industry to produce therapeutic antibodies. Its corporate headquarters are located at 117 Fourth Avenue, Needham MA, 02494. Additional information may be requested from www.repligen.com. This press release contains forward-looking statements based on current management expectations. There are certain key factors which could cause future results to differ materially from those anticipated by management. Such factors include, but are not limited to: uncertainty in the realization of future revenues, the uncertain timeline for clinical activity, results of pending or future clinical trials, the Company's ability to continue to establish collaborative arrangements with third parties, the Company's ability to maintain financial stability, the technical risks associated with development and manufacture of clinical products, the fact that there can be no assurances that patents relating to the Company's potential products will afford adequate protection to the Company, the risks of technological change and competition, and the competitive environment of the biotechnology and pharmaceutical industries. These factors are more fully discussed in the Company's periodic filings with the Securities and Exchange Commission. reposted byAngela

HI, I GOT MOCHA MIX AT MY LOCAL KROGER IF YOU DO NOT HAVE A KROGER IN YOUR AREA,THE PRODUCT IS MADE BY PRESTO FOOD PRODUCTS INC. CITY OF INDUSTRY,CA.91748 I COULD NOT FIND AN 800 NO ON THE PACKAGE BUT YOU MAY BE ABLE TO GET IT FROM THE 800 INFORMATION. HOPE YOU CAN FIND IT. LILLIAN

I just checked out allrecipes.com, it's a great resource. Thanks Dolores! Shawn

I try to plan menus for the week before I go to the grocery store. This way, I have all the ingredients I need and I don't end up standing in my kitchen at 6:00 wondering what in the world I'm going to cook. When cooking main dishes, I try to cook enough for two meals so that almost every other night, I just reheat leftovers. My son doesn't mind, and dh fends for himself if he doesn't want the leftovers. Dinners have been pretty easy to manage during the week; I just save my baking for the weekends. Some of the easy foods I cook that are favorites at my house are chili, spaghetti, fried catfish, salmon patties. You could freeze hamburgers, chicken nuggets, to reheat quickly. Allison in CA mom to Gage, age 4

we all love this rice at my house 2 cups wild rice blend ( wild rice mixed with brown and white rice) 1 Tbs GFCF margerine 1 green onion diced 2 cups water 2 cups chicken stock 1 cup asst chopped veggies ( shredded carrot, chopped mushroom etc) 1/4 cup chopped nuts saute rice and green onion in margerine until browned ( just a minute or so) and add water and stock. bring to boil and then let simmer until water is half reduced. add veggies and nuts and simmer until rice is done. this is great as a side dish or with meat added.... or topped with grated CFGF parm cheese sub! we love it! denise

in place of wheat flour in baking use 1/2 cup cornstarch, 1/2 cup other flour sifted together 6 times. add 2 tsp of gfcf baking powder per cup of mixture corn meal crackers 1 cup corn meal 1 cup rice flour 1 tsp. salt 1/4 cup shortening 1/2 cup cold water preheat oven to 325'. sift together the dry ingredients. cut in shortening as for pastry. add water and stir lightly until dough holds together. if too dry add additional tbsp water. divide dough into 2 parts. roll each part to 1/8 inch thickness between two sheets of foil. transfer foil and dough to baking shee. peel off top sheet of foil and ct dough into squares. sprinkle with salt if desired. bake 15 minutes until lightly browned. 4 dozen crackers. rice flour crackers 2 cups rice flour 1/4 cup potato starch flour 1tsp salt 1/2 cup seseme seeds 1/2 cup shortening 3/4 cup water preheat oven to 325'. sift together dry ingredients; add seseme seeds. follow procedure in corn meal crackers. 4 dozen crackers. Denise mama to three cracker lovers

snack bar I have found a snack bar my son who is a picky eater regarding snack bars likes. Crust: 4 cups nut flour (I used a blend of 2 cups almond and 2 cups walnuts, you can play around with what blend you like) 1/3 cup margerine (I uses coconut oil) 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup honey Cinnamon may be good to add here - I haven't tried it yet but plan to with my next batch. Mix all ingredents well. flatten on (2) greased 9 x 13" pans. Bake at 300 until golden brown. Cool Filling: 1 lb. pitted dates 1/3 cup water. Put dates and water in a covered oven-safe pan and bake in the oven until soft. This takes about 15" minutes in a 350 oven. Stir occasionally while in oven. Heat in oven until thick. Cool. Spread date on top of one of the pans. Then I take a spatula and break of a spatula size square from the other pan and place on top. Then I break those squares in half and it is the size of a small granola bar. This makes a nice soft textured bar. These can also be made into cookies by just rolling the crust into balls and flatten into cookie shapes with the back of a butter teaspoon. Cooking, then cooling then spreading the cooled date filling and covering with another cookie. I make my nut flour by just buying the nuts and then throwing them in the food processor. We are trying to avoid all grains so it is a good alternative. Some variations I am experimenting with are: Strawberry - Rhubarb Filling 2 cups diced rhubarb 2 cups quartered strawberries 3/4 cup honey (or 1 cup sugar) 1 tablespoon coarsely chopped ginger, vanilla bean or seed In sauce pan over medium heat, place fruit and sugar. Cook until tender 8-10 minutes. Add vanilla seeds or ginger (Can also serve on waffles. I take a cookie from the above recipe and make a pie and use the cookie as the crust for him) Blueberry Rhubarb Filling 3 cups blueberry 1 1/2 cup rhubarb, cut into 1/2 inch dice 3/4 - 1 cup honey (1-1/3 cups sugar) 3 Tbs. gf flour (I omitted because I am avoiding all grains) 1/8 tsp cinnamon 1/2 tsp lemon zest, grated Heat in a saucepan as with the strawberry- rhubarb filling. Drain juice off before you use as a filling (I keep the juice as a syrup to use later). I am still playing around with variations. You have to be careful to make sure the fruit fillings are drained off or the crust will soak up the juice and becomes mushy - still taste good though. Celeste Reposted by Angela

I had posted yesterday asking about the Sweet Balance sugar substitute. No one seemed to have even heard of it. I had read about it in a Feingold Diet newsletter. I e-mailed the company regarding GFCF status and also inquired about problems with yeast or candida in the intestinal tract. This is the company's response: Dolores, Sweet Balance is perfect for a gluten free/casein free diet. There is no gluten or casein in Sweet Balance, and it also has a very low glycemic index (does not elevate blood sugar levels), which makes it an ideal sweetener for adults/children who want to keep blood sugar levels in check. Everyone SHOULD try to keep blood sugar levels steady for all of the positive benefits that come with steady glucose/insulin levels: increased energy, increased mental alertness, decrease in bodyfat levels, increase in lean body mass, increased in athletic performance, decrease in cortisol levels, etc. Sweet Balance has NO adverse effects on candida or yeast in the intestinal tract, NOR does it contribute to yeast overgrowth. You have my permission to post this message on your bulletin board/newsgroup. If you can't find Sweet Balance at your local health food store, you can call toll-free (877) 997-9338 and order it directly from our main office or go to www.sweetbalance.com and order it on our website. I hope I answered your question and feel free to email me with any other questions you may have. Take Care. Sincerely, Brian M. Peeters Nature Sweet Inc. According to the Feingold newsletter, Sweet Balance is approved for use on Stage One of the Feingold Program. You can get all the scoop on it from the website listed above. The newsletter also states that the downside to this product is it's cost (a 2.82 oz or 80 gram bottle sells for $12), but goes on to say that a little goes a very long way and that you can buy it in larger, more economical sizes. It needs to be kept in a cool, dry place once opened. Refrigerate it if you live in a warm, moist climate. Dolores

You have two or three options when preparing a bunch of potatoes to fry. 1. After slicing spuds, place in cold water bath with lemon juice or vit C powder added, then after ten minutes or more pour off water and lay on cookie sheet and freeze, then bag and store in freezer. 2. For the better fry, after soaking in cold water, dry on dish towel then fry in batches only half way until still pale only about 45 seconds in deep fryer. Shake off extra oil and spread on cookie sheets and freeze then bag and store in freezer. Fry like a normal frozen french fry, wedge. If you make fries several times a week and have the frig room, you can store the fries IN the water bath with vit C powder and just dry off a handful and fry. Using the potatoes up every few days. Angela

Cherry Burritos 6 GFCF flour tortillas -- (6-inch) 1 pkg. GFCF vanilla pudding mix 3/4 cup water 1 1/2 cups cherries -- plain or light syrup (frozen -- fresh or canned) 1/2 teaspoon. almond extract 1 teaspoon. cinnamon 1 tablespoon. powdered sugar Preheat oven to 350 F. In medium pan combine pudding mix, water & cherries. Cook over medium heat until thick. Add almond extract. Mix well to combine. Remove from heat. Spray a large cooky sheet or jelly roll pan with oil. Evenly divide cherry filling and placed in center of each tortilla. Fold one edge over filling; roll tightly to opposite side. Place seam side down on cookie sheet. Spray top of each with the oil. Sprinkle with cinnamon. Bake 10-12 mins. Quickly respray with oil after baking 5 mins. Remove from oven and dust with confectioners powdered sugar. Good served hot or cold. Also good pan fried Pineapple Ice 1 20 oz. can crushed pineapple (juice-pack) 1/2 c. sugar 2 cs. almond milk 1/2 tsp. vanilla fresh pineapple wedge or fresh mint leaves (optional) Place undrained pineapple in a blender container or food processor bowl. Cover and blend or process till pureed. Transfer to a mixing bowl; stir in sugar. Let mixture stand about 10 minutes or till sugar dissolves, stirring occasionally. Stir in milk and vanilla. Transfer pineapple mixture to a 1 1/2 quart freezer container. Cover and freeze overnight or until firm. Let stand at room temperature about 30minutes before serving. Scrape with ice cream scoop into dessert bowls. Avocado Salad Dressing 1 ripe avocado 1 tablespoon lemon juice 1/2 cup GFCF milk 1/2 cup GFCF sour cream 1 clove garlic, minced 1/8 teaspoon sugar 1/2 teaspoon salt 1 tablespoon grated onion Dash cayenne pepper Peel, pit, and mash avocado with lemon juice. Stir milk into sour cream; blend. Add remaining ingredients. Stir in avocado; chill. Makes about 2 cups. Angela Lemon Ice 2 cup boiling water 1 cup sugar 2 tbsp grated lemon rind 1/3 cup fresh lemon juice 1 dash salt Combine all ingredients, stir well. Let cool to room temperature. Pour into a 8-inch square baking dish; cover. Freeze at least 6 hours. Break frozen mixture into chunks. Place chunks in food processor; process until smooth. Finger Paints; Potato starch, water and GFCF food coloring. Playdough; 2cups white rice flour 4tsp cream of tartar 2/8cup salt 2tsp xanthan gum 4TBS oil place all ingredients into a food processor. Slowly add 1/2cup boiling water until mixture forms ball. If dough is crumbly add more water 1tbs at a time until dough is soft and firm. Let cool. Knead on floured board for 10 minutes. Separate into 4 small balls of dough and add 8 drops of food coloring to each. I washed out my sons old playdough holders and placed the GFCF playdough in them. It is best if you keep this playdough in the refrigerator. My son loves them. Also the Finger paints are a little bit different feeling for the kids but Nik thinks it's great. Good luck and happy fun making. Terry Reposted by Angela

FOR THE McMURRAY A.R.T.S. CENTER A-utistic R-ecreational T-raining S-ervices My name is Sandy McMurray and I'm the Founder and Executive Director to the McMurray A.R.T.S. Center, based in Macomb County Michigan. The Center is in it's incipient stages of strategic development and currently we are looking for "art work" from children and young adults affected by the autism spectrum. These art pieces will be professionally framed and displayed throughout local Art Galleries and metropolitan Museums within the country. Our objective is to collect art pieces from all around the United States; ideally, we would like to have pieces from each state represented. The McMurray A.R.T.S. Center will display the selected pieces on behalf of the United States at the W.A.O. (World Autism Organization) first International Congress set forth in Melbourne, Australia in November 2002. There will be representation from physicians, teaching professionals and parents from all around the world partaking in the W.A.O. International Congress. Art projects can be of any medium and size. Include on a separate entry: stud ent name, address, phone number, age, state/country, and title/caption of project. This information will be formatted to the finished/framed project (i,e., name, age, and title). Submitted projects will be selected by the Executive Board of the Center. Any entry not chosen for display purposes will be returned to owner. All selected project participants will be notified via phone and mail. A release form will be forwarded to the student's parent/guardian for publication purposes. The Center's mission is to promote community awareness and advocacy on behalf of our loved one's affected by the autism spectrum; To uphold the Charter of Rights for people with autism; adopted protocol by the International Association Autism Europe; THE RIGHT of people with autism should share the same rights and privileges enjoyed by all of the general population throughout the world, where such are appropriate and in the best interests of the person with autism. Send projects to: McMurray A.R.T.S. Center P.O. Box 423 Eastpointe, Michigan 48021-1713 E-mail inquires at: AutismArts@... Phone Number at: 810-777-7533 Sincerely, Sandy McMurray, C.E.O. (McMurray A.R.T.S. Center) Paul Shattock, O.B.E. Director "Autism Unit" at Sunderland University, United Kingdom 1st. Vice-president, W.A.O. Advisory Chairman, (McMurray A.R.T.S. Center) *Note: inquires concerning the W.A.O. can be directed to the above e-mail address. Please feel free to pass this post to all interested parties. Posted by Angela

Catheine I use McDonalds packets only. Terry

For a simple GFCF meal Meat on the grill Baked potatoes (in the microwave) or rice a vegetable. Sometimes adding onion or garlic to the vegetables can perk up a meal.

Does anyone know if the packets of ketchup at McDonalds are OK? The packets at Burger King are Heinz - so I know that they are OK. And how about the stuff ON the burgers (mustard and ketchup and even pickles). Could this be the reason why we aren't seeing any changes yet? Catherine Medovich son Nicholas, 9, on diet for 2 months

I need the manufacturer for Mothers margarine. Anyone? Juli

For dehydrating fruits, mix a little lemon juice or Vit C powder into water and dip or mist over fruit before dehydrating to prevent browning, after store in an airtight container, I usually frig or freeze to prevent any chance of mold. to make any recipe more bowel moving and it adds EFA add some ground flax seed. Angela

Does anyone know of a ready-made GFCF cake icing or a recipe for one that would be suitable for a birthday cake? I thought that Duncan Hines was CFGF but now they all have a D on them so I can't find any that are safe. Thanks! Cara

I just read about a new sweetener that's been approved for the Feingold diet called Sweet Balance. It's supposed to be able to replace sugar, can be used in hot or cold foods, is zero calories, zero carbohyrates, zero sodium and has no dangerous side effects. Is anyone familiar with it? Is it OK for GFCF also? Thanks, Dolores

I'm sure you could do that. Or you could get one of those dehydrating machines that used to be on infomercials, but are now available at Walmart! I have a dehydrator, and i love dried peaches. To prevent apples from browning, slice them and let them sit in 7up for a minute or so.

I am a mother of twin toddlers and a son who was diagnosed with autism (and doing very very well). I run an ABA program in my home. Basically, I am short on time. :( What are some of the best time saving tips that you all have come up with? Ideally, I would like to try to cook "quick" meals 2-3 times a week and try to save the more time consuming recipes for the weekend.. How do you organise your recipes, meal planning, and pantry to make this more effecient? Are there certain recipes you use as a "stock" to keep in the freezer for quick meals? Thanks, Erika

Is it true that I can put a bunch of cranberries onto a cookie sheet, put them in the oven at 200 degree for several hours or overnight and I'll have dehydrated (dried) cranberries? Ditto with grapes, turning them into raisins? I read that somewhere and want to confirm it with the diet "gurus." Thanks in advance, Carol in Florida

Sue I too would love the recipes! If you can't post them to the list please send them to me as well. Jill duklet@...

In a message dated 8/6/00 6:09:41 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << << Everybody is asking for these recepies, wouldn't it be a good idea to post to the whole list? If you can't do that for any reason, please send them to me too! I'd love a copy too!! Thanks Marty

The easy way to post such a large document is to place them in the FILES at the home page at egroups, that is the page where you go to subscribe, chat and such. This will mean that anyone who wants the document will click on Files at that page and it will pull up the file so you can download it to your own computer. Otherwise it is best to batch out the recipes in chunks if you want to make a regular list message of it because it might clog up older slower computers or those with slow connection speeds. In Files only the people who want it have to wait for it. Let me check the protocol for the files section and mail Sue tonight after I take Connor to Thomas the Tank Engine Movie. Angela

Elena My son has very high yeast and starting tomorrow he is on a yeast and sugar free diet. Just another twist I have to overcome on this diet. I e-mailed Lisa Lewis and she told me to go onto www.splenda.com and order splenda I guess it is just like sugar but does not feed the yeast. Also many have mentioned Stevia, xylitol and vegetable glycerin. I don't know wich to buy. I did buy the xylitol in my HFS but for ablut a cup it's $4.99 to expensive for me to keep buying. If anyone has any suggestions please let me know. Thanks, Terry

Angela's Honey Curry Dressing 1 tablespoon fresh lemon juice 3 tablespoon nonfat mayonnaise -- (1 to 2) 1 teaspoon honey 1/2 teaspoon curry powder 1/2 teaspoon dried basil - or 2 teaspoons fresh basil -- minced 1 teaspoon scallions -- minced - (or more, to taste) 1/4 teaspoon sea salt -- (optional) Fresh ground black pepper to taste -- (optional) Dressing: In small bowl, combine lemon juice, mayonnaise, and honey. Whisk until creamy. Add curry powder, basil, scallion, and salt and pepper to taste. Whisk again. Pour over salad and toss. Very good in Chicken salad for sandwiches with a dash of pineapple or poppyseed. Grilled Barbecue Pizza 2/3 cup barbecue sauce -- divided 1 cup skinless boneless chicken breast -- roasted and chopped 2 10" GFCF pizza crusts or several small crusts oil 1/2 cup Tofutti mozzarella cheese -- shredded 1/4 cup green onion -- sliced Combine 1/4 cup barbecue sauce and chicken in a bowl. Toss well; set aside. Prepare grill. Place 1 crust on grill rack coated with oil; grill 3 minutes or until golden. Turn crust, grill-mark side up; spread with 3 tbsp barbecue sauce. Top with cheese, chicken mixture, more cheese and green onions. Cover; grill 3-4 minutes or until cheese melts and crust is lightly browned. Repeat with remaining crust and toppings. Funky but good. Grilled Chicken With Lemon And Rosemary Marinade 1/4 cup hot water 2 teaspoons vegetable oil 3/4 teaspoon dried rosemary -- crumbled 1 medium garlic clove -- minced 1/8 teaspoon salt 1/2 teaspoon Grated Lemon Zest 1/8 teaspoon freshly ground black pepper 2 teaspoons fresh lemon juice 10 ounces boned and skinned chicken breast halves In heatproof glass measuring cup, pour hot water over rosemary; let cool. Stir in zest, juice, oil, garlic, salt, and pepper. Put chicken in plastic bag; pour marinade over chicken and seal bag. Keep in refrigerator for 6-24 hours, turning bag periodically. Prepare grill for a medium fire, using the direct method. Place chicken on grill and cook for about 15-20 minutes (or until done) turning once. Lemon Dill Chicken 1/2 cup onion -- chopped 1/2 cup vegetable broth 1/8 teaspoon salt 2 teaspoons dill weed 6 boned and skinned chicken breast halves 1/4 cup lemon juice 1/4 teaspoon pepper 2 cloves garlic -- finely chopped Mix all ingredients except chicken breast halves in glass or plastic dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 3 hrs. Set oven control to broil. Spray broiler pan with oil. Remove chicken from marinade. Place in pan. Broil chicken 5 - 7" from heat for 7 min; turn. Broil about 7 min longer, or until juice runs clear. Angela

If you can't post the recipes to the list please send them to me too! Thanks so much for offering your recipes.

Everybody is asking for these recepies, wouldn't it be a good idea to post to the whole list? If you can't do that for any reason, please send them to me too! Thank you! kmodrovich@...

1 lb. boneless beef top sirloin, cut 1-inch thick 2 TBS. Lime juice 1 1/2 TBS.GFCF soy sauce 1 tsp. fresh ginger, grated 1 tsp. garlic, minced 1 tsp. Oriental dark roasted sesame oil 1/4 to 1/2 tsp. red pepper pods, crushed 2 c. cooked Rice noodles 1/4 c. green onion tops or fresh cilantro, chopped Combine sherry, soy sauce, ginger, garlic sesame oil and pepper pods for marinade. Place beef steak in plastic bag; add marinade. Close bag securely and marinate 15 minutes. Pour off marinade. Bring marinade to a rolling boil; reserve. Heat nonstick skillet over medium heat for 5 minutes. Add steak and cook 12 to 15 minutes for rare 140 degrees to medium 160 degrees, turning once. Remove steak; keep warm. Dissolve 2 tsp. cornstarch in reserved marinade and 1/4 c. water; add to skillet. Bring to a boil, stirring constantly. Stir in noodles. Carve steak into thin slices and serve over noodles. Sprinkle with green onion. Angela

Greetings to all and I hope everyone is doing well. I've been posting a lot of GF lists and I hope they are helping out. I am looking for gluten free/egg free (or egg substitute) animal cracker recipes. My son is 3/4 diagnosed (waiting for biopsy results but all blood work positive and preliminary exam of small intestines shows Celiac) and I am looking for a substitute for him to have at school. I am Celiac (unofficially diagnosed), Grey is, and we're to keep our 11 month old GF until 2 (DH shows no signs of Celiac). If anyone knows of mail order or recipes or even a recipe that has a good "animal cracker" flavor that is easy to use cookie cutters on, I would GREATLY appreciate it. Thanks, and I will summarize. Andrea and Grey 5/5/97, and Forest 9/9/99

Chippers Have egg whites left over? This recipe will put them to good use. 2 egg whites 1/2 teaspoon baking powder 1/2 teaspoon vanilla extract pinch salt 3/4 cup white sugar 1 cup GFCF chocolate chips 1 cup chopped nuts 1/2 teaspoon mint or peppermint extract Preheat oven to 350 degrees F (180 degrees C). Beat egg whites until glossy. Add baking powder, vanilla, salt, mint extract. Add sugar and beat until stiff. Fold in chocolate chips and nuts. Line cookie sheets with parchment paper. Grease with oil. Drop by teaspoonfuls. Put cookie sheets in oven and TURN OFF OVEN. Leave in oven overnight. Chocolate Chip Meringue Drops 2 large egg whites 1/2 cup white sugar 1 teaspoon vanilla extract 3 tablespoons unsweetened cocoa powder 1/2 cup semisweet GFCF chocolate chips Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment and set aside. In large bowl of a mixer, beat the egg whites at moderately high speed until they hold stiff peaks. Beat in the sugar one tablespoon at a time, then beat in the vanilla extract. Reduce speed to low and beat in cocoa powder. With rubber spatula, fold in the chips. NOTE: May substitute 1/2 cup chopped pecans for the chips. Add a pinch of nutmeg and cinnamon to the egg whites if using the pecans. Drop mixture by rounded teaspoonsful onto baking sheets, spacing one inch apart and bake for 1 hour. Turn off oven and dry cookies in oven 2 hours longer. Remove from pan and store in air tight container. Chocolate Meringue Cookies 3 egg whites 1/2 teaspoon vanilla extract 2/3 cup white sugar 1 tablespoon unsweetened cocoa powder 1/3 cup semisweet GFCF chocolate chips Preheat oven to 300 degrees F (150 degrees C). Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips. Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes. Chocolate Nut Butter Bars II No bake peanut butter bars. 1/2 cup GFCF margarine 1/2 cup brown sugar 1 teaspoon vanilla extract 2 cups nut butter 2 1/2 cups confectioners' sugar 2 cups semisweet GFCF chocolate chips Melt margarine over low heat. Add sugars, peanut butter and vanilla. Mix well. Press into a 9 x 13 inch pan. Melt chocolate chips and spread over the top. Cool Cinnamon Stars 2 2/3 cups finely ground almonds 1 tablespoon ground cinnamon 1 teaspoon freshly grated lemon zest 1/3 cup egg white 1/8 teaspoon salt 2 1/2 cups confectioners' sugar Stir together the almonds, cinnamon, and lemon zest until combined. Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture. Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper. Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets. To make the glaze, add the lemon juice to the reserved egg white mxture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.) Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks. Easy Tootsie Rolls These are softer than the variety in the store, and they taste even better! Only 10 minutes to make. 2 tablespoons GFCF margarine, softened 1/2 cup unsweetened cocoa powder 3 cups confectioners' sugar 1 teaspoon vanilla extract 3/4 cup instant powdered GFCF milk 1/2 cup white corn syrup OR a little less honey, agave necter, or other liquid sweetner Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths. You can roll into candy wrappers from candy supply store or wax paper cut into small square, roll and twist ends. Forgotten Cookies These cookies are left overnight in the oven. 2 egg whites 1 teaspoon vanilla extract 1 pinch salt 1 cup semisweet GFCF chocolate chips 1/4 cup white sugar Preheat oven to 325 degrees F (170 degrees C). Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. Remove from pan and store in cookie tin lined with paper towel. DO NOT OPEN THE DOOR TO PEEK ... THE COOKIES WILL TURN GUMMY!!! Irish Potatoes Small, no-bake cookies that look like potatoes. It's fast and easy. 1 cup confectioners' sugar 1 cup shredded coconut 1 1/2 tablespoons GFCF 'cream' (water mixed with dry GFCF milk powder till thick) ground cinnamon Sprinkle the sugar on the coconut. Add the cream and mix gently. Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated. Makes 2 dozen (approx.) Martha Washington Cookies Light, candy-like cookies. 2 egg whites 1/4 teaspoon salt 2/3 cup packed brown sugar 1 1/2 teaspoons vanilla extract 1 cup pecan halves Preheat oven to 250 degrees F (120 degrees C). Beat egg whites and salt until foamy; gradually add brown sugar and vanilla. Continue beating until stiff peaks are formed. Fold in pecan halves. Drop by teaspoon onto greased cookie sheet. Bake for 1 hour. Mom's Walnut Bars These are sinfully delicious walnut cookies made with no flour! They can be made at Christmas with little pointsetta's on the top or on Halloween with R.I.P. written on top (we call them "coffin cookies" when they are made like that). I hope you like them as much as we do! Note: Mom uses lemon, but I like orange better. 1 cup white sugar 1 pound finely ground walnuts grated zest of 1 orange 1 tablespoon fresh orange juice 3 egg whites 2 cups confectioners' sugar Preheat oven to 200 degrees F (100 degrees C). Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like. Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches. Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny. Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet. Bake at 200 degrees F (100 degrees C) for about 35 minutes or until frosting is hard but still white. Enjoy with a big glass of GFCF milk! You can make several batches and freeze before baking then bake as directed add 10-15 minutes cooking time. Pignoli Cookies They are pleasantly sweet, made with almond paste and pine nuts------but no flour. 12 ounces can almond paste 1/2 cup white sugar 1 cup confectioners' sugar 4 egg whites 1 1/2 cups pine nuts Preheat oven to 325 degrees F (170 degrees C). Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth. Whisk remaining 2 egg whites in small bowl until lightly beaten. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls and flatten each slightly on cookie sheeets to form a 1 1/2 inch round. Bake one sheet at a time, 15 to 18 minutes, until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack; cool. Good with other chopped nuts as well. Pignoli Cookies II 1/2 pound almond paste 1 cup white sugar 2 egg whites 1/4 cup pine nuts Use a pastry chopper (or food processer) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar. In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently. On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts). Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack. Pumpkin Cookies 1 teaspoon baking soda 1 teaspoon baking powder (gluten free) 1 teaspoon ground cinnamon 1 cup rice flour 3/4 cup potato starch flour 1/2 cup shortening 3/4 cup white sugar 1 cup canned pumpkin 1/2 cup ground nuts Preheat oven to 350 degrees F (175 degrees C). Sift dry ingredients together. Cream the shortening and the sugar. Add the pumpkin. Add the dry ingredients and nuts. Beat until smooth. Shape into 1 inch balls and place on a greased cookie sheet. Press flat with a fork. Bake for 9 to 12 minutes Almond Bar 6 eggs 1 1/2 cups white sugar 3 1/2 cups finely ground almonds 3 teaspoons almond extract Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed. Gluten-Free Potato Bread by Sandra J. Leonard from The Gluten-Free Baker Newsletter It has been a real challenge learning to bake without the use of gluten. I am proud to say that it can be done with a bit of patience, a good attitude and a smiley face. Won't you try a few of my favorite gluten-free recipes for bread and rolls? Come join me in my kitchen Think that this is the one!...What one you ask? The gluten-free bread that tastes really good, has a good texture and almost feels like real bread....that's what! It makes a delicious sandwich too. Yield: 1-1/2 lb. loaf 2 Tablespoons sugar 1-1/2 - two cups water saved from boiled potatoes or water dry yeast 1-1/2 cups white rice flour 1/2 - 1 teaspoon salt 3/4 cup sweet rice flour (glutinous) 1 Tablespoon Sure-Jel * 1/2 cup potato starch flour 1 Tablespoon plus 1 teaspoon quick-rise 1/2 cup potato flakes * 1/2 cup dry GFCF milk powder 3 teaspoons xanthan gum * 2 Tablespoon vegetable oil 3 eggs, slightly beaten or egg substitute * See Ingredient Source Below Notes: Save all the water when boiling potatoes. This water is then cooled slightly and refrigerated until ready to make Potato Bread. When ready to make Potato Bread, heat the potato water slightly in the microwave to take the chill off, before using. Use in place of water. If using quite a bit of salt in the water when cooking the potatoes, use the lesser amount in the Potato Bread recipe. When using regular dry yeast (not quick rise) use 1-1/2 Tablespoons for this recipe. Directions for Making Gluten-Free Breads Manually 1.All gluten-free bread recipes can be made manually. As there is no gluten in these breads that need to rest, making gluten-free bread is quite easy. The bread is mixed, allowed to rise and then baked. Gluten-free bread making eliminates the need for 'punching dough down', a second kneading and a second rising before baking. Gluten-free breads can be made very easily. 2.Most important would be to have all ingredients at room temperature. 3.Mix a small pinch of sugar (from amount used in the recipe) with 1/8 cup of warm water (110 - 112 degrees F). Water is taken from the total amount used in the recipe or deducted from total amount of other liquid used in recipe. 4.Add the dry yeast to the sugar/water mixture. Stir until well mixed. Set aside for 5-10 minutes. The mixture will become very foamy. This step is called 'proofing' or 'proofing the yeast'. It is used to make sure that the yeast is active. 5.Mix the dry ingredients together and stir them well by hand or use a whisk to blend. 6.Mix the wet ingredients together. 7.Alternately add the dry and wet ingredients together until well mixed and the dough is smooth. 8.Grease baking container to be used. Insulated bakeware keeps over browning to a minimum. 9.Place dough into greased baking container. 10.Cover baking container with a piece of plastic wrap that has been oiled or greased on one side. Greased side facing the dough. (Greasing the plastic wrap keeps it from sticking to the bread dough during the rise.) 11.Allow the dough to rise in a draft free, warm place for 45 - 60 minutes. 12.Remove plastic wrap that covered the dough. 13.Preheat oven to 375. Use of a convection oven will result in a higher, lighter loaf. 14.Bake bread for approximately 40 - 50 minutes. If bread looks too brown on the top before the baking has completed, place a piece of aluminum foil (shiny side facing dough) loosely over top of the bread while it continues to bake. 15.Remove bread from the baking container when it comes from the oven. Allow the bread to totally cool on a wire cooling rack. Ingredient Source Barbara's (brand name) Mashed Potato flakes. This brand is available in most health food stores. Address: Barbara's Bakery, Inc., Petaluma, CA 94954 Sure-Jel (brand name) is a fruit pectin powder that is used in making jams and jellies. Available in most supermarkets. All gluten-free flours and xanthan gum are available mail order from: Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone: 1-800-331-5222. Many health food stores carry these gluten-free flours also. Gluten-Free Bread Sticks by Sandra J. Leonard from The Gluten-Free Baker Newsletter These are "bet you can't eat just one" bread sticks. A soft and chewy center but wonderful crunchy crust. They are best eaten the day they are made and served warm. Get the kids involved by having them help roll bread stick ropes! Yield: 1 - 1-1/2 dozen bread sticks 1 packet dry yeast, quick rising 1/4-1/2 cup warm water 1 Tablespoon sugar 1/4-1/2 teaspoon salt 1-1/2 Tablespoons olive oil 1 egg or egg substitute 2 cups rice flour 2 teaspoons xanthan gum 3 Tablespoons dry GFCF milk powder 1 cup gluten-free baking mix ** Egg Wash 1 egg, beat well 1 Tablespoon water Pinch of salt Beat egg , salt and water together to use as egg wash. Toppings Sesame seeds - optional Onion or garlic, finely minced - optional Poppy seeds - optional Coarse salt - optional * See Ingredient Source Below ** Gluten-Free Baking Mix: 4 cups white rice flour, 1-1/3 cups potato starch flour, 2/3 cup tapioca starch flour. Mix flours together very well. Measure out amount needed for recipe. Store in a covered container for future use. To store for prolonged time, refrigerate. In bowl, soften dry yeast in 1/4 cup warm water. Stir in the sugar, salt, olive oil and egg. Mix the flours, xanthan gum, sugar, salt, dry milk powder together. (A whisk is handy to mix dry ingredients.) Mix the dry ingredients with wet mixture and blend to form a dough. Turn dough out onto a lightly floured surface. Knead by hand a minute or two until the dough feels smooth and is no longer tacky feeling to the touch. (If dough is still a bit tacky, work in a slight bit more rice flour. If the dough is too dry, add a teaspoon of water and knead 8-10 more times.) Flouring your hands, shape dough into a log shape about 8" long. With a long, sharp knife that has been dipped in flour, cut the dough in half lengthwise. Cut each half piece of dough into 6 - 8 pieces. With floured hands, roll each small piece of dough to form a pencil-like stick. Make the sticks 10 - 12 inches long and about 1/2 inch in diameter. Smooth each stick as you work. Repeat until all the dough pieces are shaped into bread sticks. Place bread sticks on a greased baking sheet about 2" apart. Cover lightly with plastic wrap that has been sprayed with vegetable oil on one side. Allow to rise in a warm place until doubled (30 - 60 minutes). Gently brush egg wash on each bread stick. Sprinkle with one of the suggested options. Bake bread sticks in a hot oven 425 degrees, for about 12 - 15 minutes or until sticks are crusty and brown. If you wish to make long, thin, crunchy breadsticks (not soft inside), roll dough out until it is 1/4 - 1/2-inch thick. Using a sharp knife, cut into 1/2-inch sticks. Carefully place each stick on baking sheet. Bake until crispy. Baking time will depend on thickness and width of breadsticks. Test for doneness for your particular breadsticks. Sticks may be twisted slightly for a different look. Notes: Bread stick dough can be made in a food processor. Place dry ingredients in processor, pulse to mix. Add remaining ingredients. Remove dough from processor just before dough forms a ball. Turn out on floured surface and follow directions above. Bread stick dough can be made in a bread machine on a dough/manual setting. Place wet/dry ingredients in bread machine in order manufacturer suggests. Start machine and allow all ingredients to mix well. When ingredients are well blended, stop machine and remove dough. Turn out on floured surface and follow directions above. If making the purchase of a pan for breadsticks, purchase one light in color. Pans with perforations work just fine. See tip below Kitchen Tips Place dry ingredients in bread machine, set machine to dough/manual setting, push start/on button. Allow just the dry ingredients to mix well for one minute. This will take the place of sifting and mixing the ingredients. Add wet ingredients slowly to the baking container while machine is still mixing. If using a perforated bread stick pan, line the pan with parchment paper. To assist with holding the parchment paper in place while laying breadsticks in the pan, use spring clothespins on each side of the pan, keeping parchment paper in place. Remove the clothespins from pan/parchment before baking. Ingredient Source All gluten-free flours and xanthan gum are available mail order from: Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone: 1-800-331-5222. Many health food stores carry these gluten-free flours also. Gluten-Free Pretzel Rolls by Sandra J. Leonard from The Gluten-Free Baker Newsletter These really do taste a bit like soft pretzels, but they are shaped like dinner rolls. Don't let the list of ingredients fool you, these are really very easy to prepare. Boiling them just before baking is the secret. It is recommended that these be served warm for best flavor. These are a favorite of my husband Tom. Yield: 8 rolls 2 cups rice flour 2-1/2 teaspoons xanthan gum 1/3 cup potato starch flour 1 teaspoon Egg Replacer * - optional 1/3 cup tapioca starch flour 1 teaspoon dough enhancer * - optional 1/3 cup sweet rice flour (glutinous rice flour) 1/2 cup GFCF milk powder 2 teaspoons vinegar OR lemon juice 4-1/2 teaspoons yeast, quick rising 1/2 - 1 cup water, hot (125 - 130 degrees F) 1/2 teaspoon salt 2 Tablespoons GFCF margarine, melted 1 teaspoon sugar 2 eggs, beaten, room temperature 1 teaspoon celery seed - optional Cornmeal, for baking sheet Water bath ingredients: 4 cups water 1 Tablespoon sugar 1/8 cup baking soda Egg Wash: 1 egg white, beaten to blend (for glaze) Coarse salt - optional * See Ingredient Source Below Sift all the dry ingredients together in a large bowl. Use wire whisk to mix ingredients. Make a well in the dry ingredients and add wet ingredients, holding back 1/2 cup of the water. (Add remaining 1/2 cup of water a small amount at a time if needed.) Mix well. Knead dough on lightly floured surface one minute to smooth. Using floured hands, shape dough into an 8-inch long log. Divide log into 8 equal pieces. Form each dough piece into a ball. Place dough balls on a greased baking sheet. Flatten each ball slightly. Using a sharp knife, cut X in the top center of each roll. Cover rolls with plastic wrap that has been greased on one side. In a warm draft free place, allow rolls to rise until doubled in volume, about 45 - 60 minutes. Preheat oven to 375. Grease another baking sheet and sprinkle with cornmeal. Bring 4 cups of water to boil in a large pan. Add baking soda and sugar (water will foam up). Carefully add several rolls to the boiling water and cook 30 seconds per side. Using a slotted spoon, transfer rolls to prepared baking sheet, arranging rolls X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 30 - 40 minutes. Transfer to wire racks and cool 10 minutes. Serve rolls warm. To make the dough in a food processor: Place dry ingredients in processor, pulse to mix. Add remaining ingredients holding back a bit of water and add as needed. Remove the dough from the processor just before dough forms a ball. Turn out on a rice floured surface and follow the directions above. To make dough in a bread machine on dough/manual setting: Place ingredients in bread machine in order manufacturer suggests. Start machine and allow all ingredients to mix well. When ingredients are well blended, stop/clear machine and remove the dough. Turn out on a floured surface and follow the directions above. Ingredient Source: Sure-Jel (brand name) is a fruit pectin powder that is used in making jams and jellies. Available in most supermarkets. Dough Enhancers are available in many health food stores and some supermarkets. All gluten-free flours, Egg Replacer and xanthan gum are available mail order from: Ener-G Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone: 1-800-331-5222. Many health food stores also carry these gluten-free flours. Chocolate Biscuits Ingredients: makes 20 biscuits 1 oz or 25g cocoa powder 2 oz or 50g potato flour 2 oz or 50g rice flour 1 oz or 25g gram flour 1 oz or 25g ground almonds 3 oz or 75g granulated sugar 3 oz or 75g GFCF hard margarine 1 egg Mix all the dry ingredients together.Beat the egg before adding with the margarine and mix together until a soft dough is produced that sticks into a large ball. Break the dough into walnut-sized pieces and place on a greased tray or non-stick baking parchment. Flatten each lump with the back of a fork dipped in cold water. Cooking: Preheated oven gas mark 4 350°F 180°C Bake for 12 - 15 minutes. Cool on a wire rack. Variations: Add chopped nuts or crystallised ginger African Vegetarian Stew 4 sm Kohlrabies, peeled and cut into chunks 1 lg Onion, chopped 2 Sweet Potatoes, peeled and cut into chunks 2 Zucchini, sliced thick 5 Tomatoes, fresh -or- 16 oz Can Tomatoes 15 oz Can Garbanzo beans (chick-peas) with liquid 1/2 c whole buckwheat or rice 1/4 c Raisins, dark or golden 1 t Ground Coriander 1/2 ts Ground Turmeric 1/2 ts Ground Cinnamon 1/2 ts Ground Ginger 1/4 ts Ground Cumin 3 c Water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Parsnips may be substituted for the kohlrabi. Wow, I have had these for a while but here they are. Angela

In a message dated 08/04/2000 12:04:27 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << Hi Pam In the past, when I had a garden,I would grated & Freeze zucchinin for use in the dark winter months - I use to throw a measured amount in a ziploc baggie then in february when it was a huge surprise i would thaw - drain off about half the water and use to make zucchini bread - Also you can throw into meatballs/meatloaf for liquid & bulk and nutrition! Sue

What supplements do you use for PST, MSM< EPSOM SALT , anything else

Mochi is a mild confection like a white fudge or halva. COCONUT RICE DESERT (MOCHI) - (Bibinka) 2 1/2 lb (5 1/2 cups) mochi rice 1 can (12 oz) frozen coconut milk thawed 1 package (1 lb.) dark brown sugar (2 1/3 cups packed) Rinse rice and cook in rice cooker. In saucepan combine coconut milk and 1 1/4 cups of the brown sugar. Cook over medium heat stirring constantly until thickened. (Approx. 20 min.) Preheat oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of coconut mixture, stir remainder and remaining brown sugar evenly into hot rice. Put into prepared pan. Top with reserved 1/2 cup of coconut milk mixture. Bake for 20 minutes then broil for 5 minutes to set topping. Cut into small pieces. Makes 45 servings. SEKIHAN (6-8 SERVINGS) 1/2 cups azuki (small red beans) about 3 1/2 cups water 3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough** well rinsed, soaked for 1/2-1 hour, drained 3 1/2 cups water 1 tablespoon black dry-roasted sesame seeds Shiso or watercress leaf for garnish, if desired In a medium saucepan, combine beans and water; bring to a boil. Reduce heat to low; simmer 45 minutes to one hour or until beans are soft but not completely cooked. Cool to room temperature. Drain beans, reserving the liquid. Mix the beans, drained rice and water with 3 tablespoons of the bean's cooking liquid. Cook in rice steamer in the usual manner. Spread the cooked beans and rice into a decorative shallow dish or laquer tray. Sprinkle with the sesame seeds, garnish and serve. If you don't have a rice cooker, you can cook this is a pot on the stove as you would regualr rice. Just use the proportion of water to rice given here, not the usual Western 2 parts water to one part rice. The rice has already been soaked, so it needs less water to cook. KOREAN STYLE BEEF CUBES 1 1/2 lb boneless sirloin steak 1/4 cup GFCF soy sauce 1 teaspoon sesame oil 1 teaspoon minced ginger root 1 teaspoon minced garlic 1 1/2 teaspoon sugar or pinch stevia 1/2 cup chopped green onions 2 Hawaiian red peppers, seeded and minced OR mild red chili peppers 2 tablespoons oil 1 1/2 tablespoons GFCF soy sauce 1 tablespoon sesame seed, toasted Cut meat into 3/4-inch cubes. Combine the 1/4 cup soy sauce, the sesame oil, ginger, garlic, sugar, onions, and peppers; marinate meat in sauce for 1 hour. Before cooking, drain meat; heat oil in skillet. Add meat and stir fry for 2 minutes or until done. Sprinkle with the 1 1/2 tablespoons soy sauce and the sesame seed before serving. Makes about 4 dozen appetizers. EASY LUMPIA WITH DIPPING SAUCE 1 lb ground beef 2 cloves garlic 1 large onion 1 can (8 oz.) water chestnuts, slivered 2 pkgs (10 oz. size) chop suey vegetables without sauce 1 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons GFCF starch flour (potato/tapioca/cornstarch or arrowroot) 1/4 cup water 40 rice flour lumpia wrappers deep oil for frying 3 cloves garlic, minced 1/4 cup rice vinegar OR 1/8 cup lime juice 1/8 teaspoon salt Brown beef well. Stir in garlic and onion; saute lightly. Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool throughly. Combine flour and water to form thin paste. To make rolls, place 2 tablespoons filling on a lumpia wrapper. Fold neatly like and envelope. Seal with paste. Head deep fat to 375 degrees F. Combine remaining ingredients for sauce. Fry lumpia in hot oil until golden brown. Serve hot with sauce. Makes 40 lumpia. BASIC ADOBO 3 lb. chicken thighs or 3 lb pork butt. 1/2 cup rice vinegar 1/4 cup GFCF soy sauce 3 cloves garlic 1/4 teaspoon salt. 1/4 teaspoon peppercorns, crushed 1 bay leaf, crushed Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1 1/2 inch pieces. In a saucepan, combine all ingredients. Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes six servings. CHICKEN LONG RICE 2 1/2 lb chicken thighs 2 1/2 quarts water 2 can chicken broth 1 tablespoon salt 1 1/2 tablespoons minced ginger root 1 large onion, finely chopped 8 oz long rice OR regular rice 3 green onions, chopped Put chicken into a five quart saucepan. Add two quarts of the water, the salt and ginger. Bring to a boil, skim, lower heat, and simmer for forty minutes. Remove from heat and drain, saving broth. Remove meat from chicken, discarding bones. Shred meat and set aside. Put broth, onion, bouillon cubes and the remaining one quart water into saucepan. Bring to a boil. Add long rice, then lower heat and cook, covered for 5 minutes. Turn off heat and let stand about 30 minutes. With kitchen shears, cut long rice into approximately 3- or 4- inch lengths. Stir in chicken and heat briefly, if desired, before serving. Sprinkle with green onions. Makes 6 to 8 servings. HULI HULI CHICKEN 3 broken fryers, split or quartered 1/4 cup catsup 1/4 cup shoyu 1/2 cup chicken broth 1/3 cup white wine (optional) 1/4 cup frozen pineapple juice concentrate. pinch of fresh or dried ginger. drop or two of worcestershire sauce. Mix ingredients in bowl, brush over washed chicken splits. Grill over barbecue, turning and basting with sauce until it is done (about 40 minutes). For a real hawaiian picnic lunch, eat with sticky rice, macaroni salad. LAULAU 2lbs pork. 2lbs salt salmon or butterfish 7-8 bundles of spinach corn husks salt sweet potatoes Cut pork into small chunks about 2-3 inches square. Cut salmon in smaller chunks. Wrap a piece of pork and one of salmon in a thick pad of spinach. Wrap each package in corn husks. Tie at tip. Place in a steamer, the bottom of which is covered with water. Put sweet potatoes around packages of laulau and steam 3-4 hours. Be sure water is always in steamer. Pork Tofu 1 lb pork 1 tablespoon salad oil 1/2 cup GFCF soy sauce 1/4 cup water 1/4 cup sugar 1 medium onion 1 small piece of ginger root, crushed 1 block tofu 12 green onions, cut into 2 inch lengths Thinly slice pork into 2 X 1 inch pieces. In a skillet, heat oil and brown pork. Add soy sauce, water, sugar, onion and ginger. Bring to a boil and simmer for five minutes. Gently stir in tofu simmer gently a few minutes longer. Add green onions just before serving. Makes six servings. VINHA D'ALHOS 3 lb boneless pork 1 1/2 cups vinegar 2 cloves garlic, crushed 6 Hawaiian red peppers, seeded and chopped OR mild red chili peppers 1 bay leaf 2 teaspoons salt 6 whole cloves 1/4 teaspoon thyme 1/8 teaspoon sage 2 tablespoons salad oil Cut pork into 2 X 1 1/2-inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator. Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned. Makes 6 servings BAKED FISH IN CORN HUSKS 1 large or several small fish. salt corn husks Wrap each fish in corn husks which have been sprinkled with salt inside and out and then place into a roasting pan. Pour 2-3 cups of water in the bottom of the roasting pan. Bake in hot oven at 500 degrees F for 15-20 min. Constant basting will keep the fish moist. SWEET AND SOUR SAUCE OVER RICE 6 Tbs. rice vinegar 3/4 cups water all of juice from 15 1/4 oz can of pineapple tidbits 1 Tbs. GFCF soysauce 1/4 tsp. salt (optional) 2 1/2 Tbs. cornstarch 1/4 cup cold water 1/4 cup onions, chopped 2 Tbs. water 1/4 cup green pepper chopped 2 stalks celery chopped 1/2 cup pineapple tidbits drained 1 can (8 oz.) sliced, peeled and drained water chestnuts 3 Tbs. brown sugar 4 cups cooked brown rice Combine first five ingredients in a 1 quart glass measuring cup and microwave on high four minutes or until it begins to boil. Mix cornstarch and cold water well. Slowly add cornstarch mixture to vinegar mixture and stir briskly. Cook until thickened and clear (approxamently 30 sec.). Mix 2 tablespoons water with onion in bowl and microwave two minutes, stir in green pepper, celery, water chestnuts and pineapple tidbits; microwave 30 seconds. Add to vinegar mixture and stir in brown sugar. Serve hot over cooked rice. SIU MAI 4 dried mushrooms, soaked 1/2 lb shrimp 1 lb ground pork 1/4 cup minced water chestnuts 1/4 cup green onions 1 egg 2 tablespoons cornstarch 2 teaspoons salt 1 teaspoon GFCF soy sauce 1 teaspoon sugar 1/4 teaspoon sesame oil Dash pepper 1 pkg (1 lb) rice spring roll wrappers, prepared as manu directed Remove stems from mushrooms; mince caps. Clean and shell shrimp; mince. Combine all ingredients except siu mai wrappers. Place 1 tablespoon of pork mixture in center of each wrapper. Moisten and gather edges of wrapper around filling, leaving tops open and shaping corners to form petals. Place on a greased rack and steam 20 minuites. Makes about 4 1/2 dozen. CHINESE PRETZELS (TONG WAN) 2 eggs 1 cup sugar 2 cups GFCF flour 1/4 cup cornstarch 3/4 cups milk or water sesame seeds Mix all ingredients together but save out some sesame seeds. Add more sesame seeds to the batter as you go on. Heat oil, heat the pretzel iron in the oil, then dip into the batter. DO NOT let the batter go over the top of the iron. If you can't find a Chinese pretzel iron, get a Swedish rosette iron, they are smaller but work well & are more easily found. MALASADAS (A PUNAHOU RECIPE) Like donuts or sopillas Malasadas are one of the all time favorite snacks at community functions and fund-raisers. If you make this, you will rapidly become popular with all of your local friends. A non-traditional (read haole) way of preparing this is to add nutmeg or cinnamon to the sugar mixture that is used to coat the maladsadas. 1 package yeast (1 T) 1 teaspoon sugar 1/4 cup warm water 6 cups GFCF flour 1/2 cup sugar 1/2 teaspoon salt 1/4 cup melted GFCF margarine 1 cup water 1 cup Coconut milk (Thick) 6 eggs 1 quart vegetable oil (to cook) extra sugar Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot. If the malasadas have a tendency to come out with the center still doughy, turn the heat down on the oil which will allow them to cook longer. CHOCOLATE MOCHI 2 C. Mochiko (sweet rice flo) 2 C. white sugar 1 T. baking soda 1 C. semi-sweet chocolate chips 2 cans coconut milk (2-12oz.) 1/2 C. GFCF margarine (melted) 2 t. vanilla extract 2 beaten eggs Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate. MOCHI 1/2 cup GFCF margarine 1 pkg (1 lb) mochiko 1 1/2 cups sugar 1 teaspoon baking powder 3 cups GFCF milk 5 eggs, beaten 1 teaspoon vanilla 1 cup coconut Preheat oven to 350 degrees F. Melt margarine; cool. Combine mochiko, sugar and baking powder. Combine margarine and remaining ingredients. Stir into mochiko mixture; mix well. Pour into a 13 X 9 X 2-inch pan. Bake for one hour; cool. Makes 24 pieces. LEMON CHICKEN 3 lb chicken brests, boned 1 tablespoon GFCF soy sauce 1 1/2 salt 2 eggs 1/4 cup cornstarch 1/2 teaspoon baking powder 2 cups oil for frying 1/3 cup sugar 1 tablespoon cornstarch 1 cup chicken broth 1 tablespoon lemon juice 1 lemon 2 tablespoons oil In large bowl, comine the chicken with the soy sauce and 1/2 teaspoon of the salt; let stand for 15 minutes. In small bowl, beat eggs; beat in the 1/4 cup cornstarch and the baking powder to form smooht batter. In wok or large skillet, heat the 2 cups oil to 350 degrees F. Coat chicken with batter; fry until browned. Cut into 1 1/2 X 1 inch pieces. Combine sugar, the one tablespoon cornstarch, broth, lemon juice and remaining 1 teaspoon salt. Cut lemon into thin slices. In wok or skillet, heat the two tablespoons oil; add lemon slices and stir fry for 30 seconds. Slowly stir in cornstarch mixture. Cook, stirring constantly, until sauce is clear. Pour over chicken. Makes six servings. CHICKEN BREAST HAWAIIAN 4 whole boneless skinless chicken breasts, halved 1/4 cup margarine 2 tsp. chili powder 1/4 cup flaked coconut 1 egg slightly beaten 3/4 cup dry GFCF bread crumbs 1 tsp. salt 1/4 cup + 2 tablespoons shortning 4 pineapple slices 2 cooked sweet potatoes (quartered) 2 firm bananas, peeled and cut in half lengthwise Sweet and Sour Sauce 2 tablespoons shortening or GFCF margarine or oil 1/4 cup finely chopped onion 1/2 cup GFCF catsup 1/2 cup apricot preserves 1 Tbs. brown sugar 1 Tbs. cider vinegar 1/2 tsp. curry powder Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly. Cream butter and chili powder. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Chill two hours. Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender. Remove skewers. Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce. Sweet and Sour Sauce Instructions: Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served. PUPU-STYLE SPARERIBS 5 lb spareribs 4 cloves garlic 1 large piece of ginger root, crushed 1 teaspoon salt 1 cup sugar 1 cup GFCF soy sauce 1 cup GFCF catsup 1/3 cup GFCF oyster sauce OR hoisan sauce Cut spareribs into 1 1/2 inch pieces. In a large saucepot, combine ribs, garlic, ginger, and salt. Add water to cover ribs, bring to a boil, lower heat, and simmer until ribs are tender, about 1 to 1 1/2 hours. Drain. Combine remaining ingredients and marinate ribs in sauce overnight in the refrigerator. Place ribs on rack of broiler pan and broil 3 inches from unit for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes. Makes 15-20 servings. Exotic but good stuff. Angela

I cup raw rice 1 can (or 2 cups homemade) GFCF chicken brothe shredded zucchini ( as much as you want) Combine rice and broth in saucepan, bring to a boil, reduce heat to simmer. Cover. let simmer lightly for 20 minutes. Stir in shredded zucchini. put the lid back on. In 5 minutes, it will be ready to serve. Good as a side dish with plain chicken or fish.

I have not been able to find potato starch flour or tapioca flour yet. Can these be substituted?