Gluten Free Recipes

Hello everyone!! The creative bug hit me yesterday and I thought I would share it all with you.. Hope you all enjoy! Pizza Hotpockets I use the packaged Pizza mix from the Gluten Free Pantry. What I did was made the dough, and after it had risen, flattend it to a small round circle. Spread the sauce on ONE side of the circle, added zucchini and squash and spinich. Fold it in half and bake. It comes out like a pizza hotpocket! Hotdog buns Again with the dough from the Gluten Free Pantry, I made the circle, and rolle a hotdog into it. After baking it, the dough was really hard on the top though. So I cut the dough from the top, and made it look like a hot dog on a bun. Was a GREAT SUCCESS!! Sandwhiches My son has ALWAYS been a sandwhich lover. I have struggled over the past 6 weeks buying breads and making bricks with no luck. Last night, I took the recipie from the Special Diet For Special Kids, and made the zucchini bread. It makes 2 loaves. This morning, I sliced it like sandwhich bread, put some mayo on it, and a slice of turkey. Tommy gobbled 2 sandwhiches up. I tasted it, and it was GREAT. I found my bread!..lol Hope this helps some of you!! Rhonda New Hampshire

Dawn What did you decide to do about immunizations for your new little bundle of joy? CONGRATULATIONS!!!!!!!!!!!! Terry.B

Bonita, Do you happen to have a box of those crackers around to let me know what ingredients are in them? Thanks. God bless, Dawn <MarylandAutismRecoveryCoalition@egroups.com GFCFKids <GFCFKids@egroups.com --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Wow Randee these are good and easy to make, all your tips were wonderful. Do you store them in the refrigerator or is the cupboard ok. Thank you! Julie Green Kaukauna, WI

How Parmesan could be GFCF? Thanks Lison

Hi, I'm pretty new to this diet and I need some help from you old pros!! I have a well-loved (pre-diet) recipe that I have not had much success with yet as a GF recipe. Here it is before: Chocolate Oatmeal Cookies 1 1/2 c sugar 1 c margarine, melted 1 egg 1/4 c water 1 tsp vanilla 1 1/4 c flour 1/3 c cocoa 1/2 tsp baking soda 1/2 tsp salt 3 c rolled oats 1 1/2 c choc chips I subtituted the GF flour mix (GF Gourmet version) and added 1 1/4 tsp xanthan gum, substituted poha for the oatmeal. But they are very thin and crumbly. They used to be chewy like an oatmeal cookie. This is also the first time I've used poha. If anyone has a suggestion, I'd love to hear it. Thanks. -Mary

Zucchini with Fresh Herbs 1/4 cup broth 1/3 cup red onion -- minced 3 cloves garlic -- minced 2 cups tomatoes -- diced 2 cups zucchini -- sliced 1/2 cup ripe red or yellow bell pepper -- minced 1/2 t oregano -- minced 1 tablespoon basil -- minced In a large skillet, over medium heat, heat the stock until it simmers. Add onion & saute for 3 minutes. Stir frequently. Add garlic, tomatoes, zucchini & pepper. Cover & cook until the zucchini is soft, 5 minutes. Add herbs: cook uncovered for 3 minutes. Serve warm or cold with a good home-made bread for a lunch. Vegetable Pot Stickers 3/4 cup carrots -- finely shredded 1/2 cup bean sprouts -- chopped 1 1/4 cup green cabbage -- shredded 1/2 cup green onions -- chopped 2 teaspoons ginger root -- chopped 1 teaspoon sesame oil 1/4 teaspoon white pepper 1 large red bell pepper -- finely chopped - (3/4 cup) 1 egg white 12-15 homemade rice flour round wonton skins 2 cups vegetable broth 4 teaspoons GFCF soy sauce Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats on edge of one half of circle. Fold circle in half over vegetable mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and vegetable mixture. Oil skillet with cooking oil; heat over medium heat. Cook 12 pot stickers at a time in skillet, 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce. Mex Casserole 10 corn tortillas 1/4 tsp. cumin 2 14.5 oz cans of Mexican stewed tomatoes 1 whole green chili, cut into strips 1 cup frozen corn 1/2 onion, chopped 1 green bell pepper, chopped 1 15 oz can black beans 2 bunches fresh cilantro, chopped 1/4 tsp. chili powder 4 oz. GFCF cheese Spray the bottom of a large casserole dish with oil. Cover with 4 corn tortillas. Cut the remaining tortillas into strips and set aside. Pour everything else on top of the 4 bottom tortillas, top with the strips of tortillas and the grated cheese. Cover casserole with foil and bake for 20 minutes at 400 degrees. Chicken-Vegetable Quesadillas 8 GFCF flour tortillas 1 cup chicken tenders, cooked and diced 1 cup Tofutti cheese, shredded 1 cup canned corn 2 cups Mexican tomatoes & jalapenos, Rotel-drained 1 12-oz jar roasted pepper, drained Preheat oven to 450 degrees. Use nonstick baking sheets and lightly spray with oil. Place tortillas in single layer on baking sheets. Sprinkle each tortilla with 1/4 cup chopped chicken, 1/4 cup cheese, 1/4 cup corn kernels, 1/2 cup tomatoes, and several slices red pepper; top with remaining cheese and remaining tortillas. Bake in preheated oven 8 to 10 minutes, until cheese is melted and tortillas are lightly browned. Blueberry Sauce 3/4 cup water 1/4 cup sugar 2 1/4 teaspoons cornstarch 1 1/2 cups blueberries Combine first 3 ingredients in a small heavy saucepan; stir with a whisk. Bring to a boil; cook I minute or until thick, stirring constantly. Add blueberries; cook 2 minutes or until bubbly. Yield: 1 1/2cups. To make into blueberry syrup for pancakes add 1 cup gylcerine or honey or maple syrup. Salmon Croquettes 1 tbsp olive oil 14 3/4 oz (420g) can pink salmon, drained 1 celery stalk, minced 4 scallions, thinly sliced 1 egg 1 tbsp snipped dill 1/2 cup crushed potato chips 4 cups mixed salad greens 1/2 lemon, cut into wedges In a large non-stick skillet, heat oil. Place salmon in a medium bowl. Pick out skin, then mash with a fork. Mix in celery, scallions, egg and dill. Form mixture into 12 croquettes. Place chip crumbes on a sheet of wax paper and roll croquettes in it. Gently place in skillet. Cook until lightly golden, 3 to 4 minutes on each side. Honey Mustard Dressing 2 tablespoons vinegar 2 tablespoons grated onion 1/2 cup honey (if you don't like it too sweet -cut it back to 1/3 or 1/4 and save some calories) 6 tablespoons medium coarse Dijon brown mustard 3/4 cup GFCF mayonnaise 2/3 cup GFCF milk + 2 T lemon juice In a medium glass or ceramic mixing bowl whisk together all ingredients, cover and chill at least one-half hour. Makes 2 1/2 cups. Choc Frosting 1/2 cup GFCF margarine or shortning 3/4 cup Dutch-processed unsweetened cocoa powder 2 tablespoons GFCF milk 1 1/2 teaspoons vanilla extract 3 1/2 cups powdered sugar, sifted To the small bowl of an electric mixer add the margarine and cocoa powder. At medium speed, combine well (it will appear dry and crumbly). Turn the mixer off. Add the milk and vanilla to the bowl. Set the speed to medium-low and mix until combined it will appear thick, like clay). Mix in the sugar in three parts. (The first cup of sugar will make this thinner and appear runny. Do not worry, the frosting will thicken and become spreadable as you continue adding sugar.) Mix until smooth and creamy. Angela

Carbone conference in St. Louis Oct. 10-11 Hi all, Is anyone attending the Carbone Conference in Kansas City? Or is interested in St. Louis. Please contact me. News For anyone who might be interested, Vince Carbone will be presenting his Workshop I in St. Louis on October 10,11 at the Airport Hilton. Cost for the workshop is $225, which includes the Partington and Sundberg manual. If you already have it, the cost of the workshop is $195. As part of the workshop materials, you will receive a copy of a second manual that Vince wrote over the last couple of years. It does a fantastic job of summarizing the main ideas he talks about in his conference. This workshop I is for anyone who is interested in learning about Skinner's work on verbal behavior as it has been applied to teaching children with autism. Many people, including Vince, have been instrumental in developing this approach, along with Jack Michaels, Mark Sundberg and Jim Partington. Professionals and parents may attend, and it is a prerequisite for being able to attend any of his followup workshops. Exerpt from Parent's letter- "Vince has worked with our son for the past year. David is very difficult to teach and we never got very far in the Lovaas program over a 5 year period. David has learned more using Vince's teaching techniques in the last year than he ever learned in the previous five years. He is responding to questions we never thought he could do, he is learning to label things, he is learning categories, personal information, features and functions of objects in his environment, and he is asking for what he wants. We have a long way to go yet, but we have come such a long way since we began working with Vince. David is now under good instructional control and we are able to teach him in a way that is reinforcing for him." If you answer yes to any of the following questions, you should seriously consider attending Vince's workshop: - Has your child, adult or student with autism or other developmental disabilities acquired some receptive language but almost no expressive language? - Has your child acquired vocal imitation, but no spontaneous words or phrases? - Does your adult follow directions and remain on task, but almost never spontaneously communicate? - Does your student label many items in his environment, but almost never spontaneously request anything or engage in conversation? - Does your child run the other direction when he sees a table, a chair, and a trainer? - Does your child or adult exhibit aggressive or self-injurious behavior and very few communications skills? - Does your child's or student's language sound scripted? Participants in this workshop will learn to conduct a behavioral language assessment, to select the most appropriate form of communication for a child or adult (vocal, signing, pointing to or exchanging pictures, or activating an augmentative device), and to select the communication responses and supporting skills that should be taught first. The workshop will include the recommended teaching procedures for children who have no formal communication skills to children who are near conversational speakers. Vince will also describe and demonstrate errorless teaching, specific quick-transfer (prompting and fading) procedures, and the use of both discrete trial training in the natural environment and during intensive teaching sessions. Many video tape demonstrations will be provided to illustrate the methods to increase spontaneous language and to develop conversational skills. If you want to register, send your name, address, phone number and email address to Vince, along with the registration fee (be sure to indicate whether you want the Partington/Sundberg manual or not). Also, he will have some ABLLS manuals there for anyone interested in purchasing them, but you need to let him know with your registration whether you want one. The ABLLS is a very detailed outline of the skills that need to be mastered by the child in each learning area. Some examples of areas covered in the manual are gross and fine motor imitation, toileting, math, reading, receptive id, expressive labeling (tacts), conversation (intraverbals), etc. The book is broken down into 26 areas, including skills the child needs to master in the classroom and socially with peers and adults. It is well worth the cost. Vince's address is: Dr. Vincent Carbone, CBA/f P.O. Box 350490 Jacksonville, FL 32235-0490 The conference will begin each day with check-in and coffee from 8am to 8:30. Session I begins at 8:30 and the day ends at 4:30 both days. If you want to stay at the Hilton, their number is 1-800-HILTONS. The Hilton is just down the road from the airport. There are shuttle buses that provide transportation back and forth. Consider your registration confirmed unless you are notified otherwise. If you have any questions, e-mail me at lrands@... Forwarded by Angela Lowry

Interesting post from the Celiac listserv. Janice in TX

Yellow rectangle certainly presents a challenge, for HEAVEN'S SAKE! Why aren't these teachers revising their shapes/ideas to better suit your daughters dietary restrictions. You must be frustrated by how easy it would be for them to adapt than it is for you... alas you don't need more gripes from me, you need creative ideas. We use Fette crackers from Miss Roben's (pricey, but great) which are rectangle shaped. You should be able to cut them down to two smaller rectangles. Homemade GFCF graham crackers might also work. Everything yellow that comes to mind is soft - lemon sorbets, icing, and pudding. * My best idea might be if you have a favorite GFCF margarine. * Maybe a handmade yellow rectangle cookie?? I think food color yellow might be applied to alot of things is you get struck inspiration on what to color. * Maybe a yellow candy melted down. Is there a GFCF white chocolate that could be colored? * Maybe she likes dried fruit roll-up alternatives. My son doesn't, so I don't know the GFCF brands and whether there might be a yellow piece that can be cut. * A frozen banana rectangle - I really stretching here. * Yellow starburst - reshaped. Good luck. Maybe when they see how hard you are trying to fit in the teachers will volunteer to make it easier for you. Kelly in Maine

Hi.......... If you haven't tried the Gingerbread People recipe in Lisa Lewis' book, _Special Diets for Special Kids_, I recommend it highly. When we met with Krista's Kindergarten teacher, she said that the kids will be doing food activities every Wednesday. The first week of school, they would get gingerbread cookie dough, and create gingerbread people, decorated with candy. I have been stressing the importance of the GFCF diet, and I sent a batch of the dough with Krista. This was the dough Krista used to create her Gingerbread People Blobs, which she decorated with raisins and gfcf red hot candy. This way Krista was able to participate fully in the activity. Next week, they are studying yellow rectangles, and the food activity includes crackers and cheese. They will eat rectangular crackers with a piece of yellow rectangular cheese on top of the cracker. Any ideas? Krista won't touch the fake cheeses at all. I need some kind of cracker (rectangular), and something to put on top of it (yellow). Thanks for your help......... ....Linda in Boise lindaj@...

I made this tonight - quick and easy- and everyone loved them. My normally eat-like-a-bird AS 10yo scarfed them down, and my NT 7yo demanded that I make them again soon. The polenta contains only water, corn meal, salt and sorbic acid, and can be found in most grocery stores. Mini-pizzas with polenta Ingredients: 1 tube of polenta parmesan cheese (GFCF) olive oil tomato sauce oregona sliced pepperoni Lightly oil a baking pan. Slice the polenta into half-inch thick disks. Arrange them in the pan. Spread a few drops of olive oil on each, and top each with a pinch of parmesan, a teaspoon of tomato sauce, a dash of oregona and a slice of pepperoni. Cook in a 350 oven for about 15 minutes, or until the pepperoni curls up a little. They didn't get crisp on the bottom, but no one complained. Julia in FL

Lisa I can't answere your first question, I have yet to try a brownie recipe. But as for the second question, I bought the FRY-DADDY that you can find pretty much anywhere ( I got myn at Walmart $15 ). I cut my chicken into bite size pieces and dip into GFCF milk then into white rice flour then into deep fryer, when they are golden brown I remove and let drain on paper towels. I then freeze in tupperware container. When reheating I put oven on 350 and bake for 15-20min. They come out yummy, except my son will not eat any of the homemade chicken nuggets I have attempted to make, thank god my husband will eat anything I make. Hope I helped a little. Terry.B

A few questions for you experienced baker/fryer types... I just made a batch of GFCF brownies from a recipe off the web which look OK except the top is very uneven, with about 2 or 3 large peaks to it. The only part of the recipe I did not follow was to sift the flour, cocoa powder, and baking powder (don't have a sifter). Would that be the cause or would something else be the cause? I've never fried anything in my life, but need to start now. Does anyone have recommendations for a brand of electric deep fryer? I want to be able to make a huge batch of chicken fingers and freeze them. Do I need to cook them a little less than would be expected? When reheating the frozen ones (in a regular oven) how long and at what temp should I cook them at? Any help would be appreciated. -Lisa

So, I should just continue to furnish all his food to be on the safe side?--Betty My tremendous concern about the school providing the food (even though by law they should) is whether they will truly understand it. Also, the tremendous problems with cross contamination issues. I had spoken to the district lunch people about our son (they thought he had celiac disease) I'm just not sure that they would get it. I've also had other dealings with lunch people. I think many mean well but the intricacies are tricky. Unless you could really train someone and have them purchase special foods that are kept separately. We have other issues besides gfcf and so I'm going to send the food. I am going to look at their food calendar and try to mimic things as much as possible. Good luck. It's all very tricky Judy

Thank you so much Angela. I was wondering if potato flakes or mashed potatoes could be sub for potato flour. Evan's doctor just signed a note to his school to give him the gluten-casein free diet at school. They request a note for the cafeteria to fix this for him. I have been sending his breakfast, lunch and snacks but they are suppose to serve his special diet if the doctor orders it. --Betty

For the mock oreos, I would sub cornstarch OR Barbara's potato flakes OR 1/4 cup mashed up cooked potato. Potato flour is just dehydrated gound potato. Angela

What exactly is Stevia?

I'd like to give my son V-8 too, is it okay, I didn't see it on the okay list..... Thanks, Lisa

I didn't have the potato flour once and substituted sorghum and in my opinion they tasted just the same and held together perfectly! Hope this helps. Aimee in Atlanta I would like to make the Mock Oreo Cookies but I do not have any potato flour. Can I substitute corn flour, buckwheat four, potato starch flour or corn starch for it? Oreo double stuff is one of Evan's favorite cookies. So far the only decent cookie I have been able to make is the Dan Peanut Butter Cookie. His teacher asked me today for the recipe so she can make it for the class. --Betty

JoDee, I am in the very same position. I have my daughter drink mostly water, make Kool-Aid mixed with Stevia--not my drink of choice since it's zero nutrition, but I can't give juices to her. I send it in a sealable cup or in an 8 ounce water bottle and freeze it. I send popcorn, baked or regular potatoe chips, Fritoes (if your little one can have corn) make my own potatoe chips, too, when she'll eat them. I make vanilla wafers with honey, but have also tried vegetable glycerine. The batch with vegetable glycerine did not taste good, but I'm thinking I might be able to add something to make them a little more moist and a little sweeter. Angela Lowery was right that VG works better in muffins than cookies. So honey was my next option. I buy cereal from the health food store that has no sugar or a GFCF corn flake that is sweetened with honey or molasses (if you're little one can have corn--mind can). I just made a zucchini bread that is made with brown rice flour, zucchini, honey and unsweetened applesauce that is WONDERFUL. It's in the Special Diet Solutions cookbook. If you don't have that book and want the recipe, let me know and I'll get it to you. There is a recipe on the GFCFRecipe list for donut drops that I altered with Stevia, and I drizzle a glaze of VG and tapioca starch over them (not the best solution but I found it works for me). I've diced up fruit, such as pears, and baked them several hours at 200 degrees. Peaches come out better and the blueberries are horrible. I've tried the same thing with sweet potatoes, but my little one won't eat them. These are a few ideas that worked for me. My little one is very sensory defensive and I have a difficult time getting something down her. Carol, in Florida Hi all, I am in search of recipes that I could make for snacks to send to preschool. I'd like to make them treat-like so my son doesn't feel left out when the other kids are having cheese curls, pretzels, and sugar-laden punch. I'm going to go back and re read your lunch ideas and see if I can glean anything from there. We are GFCF, yeast free and low sugar - or trying to be low sugar. It's hard. Especially for a kid who has a limited diet. Thanks, JoDee To unsubscribe from this group, send an email to: GFCFrecipes-unsubscribe@egroups.com

Hi all, I am in search of recipes that I could make for snacks to send to preschool. I'd like to make them treat-like so my son doesn't feel left out when the other kids are having cheese curls, pretzels, and sugar-laden punch. I'm going to go back and re read your lunch ideas and see if I can glean anything from there. We are GFCF, yeast free and low sugar - or trying to be low sugar. It's hard. Especially for a kid who has a limited diet. Thanks, JoDee

I would like to make the Mock Oreo Cookies but I do not have any potato flour. Can I substitute corn flour, buckwheat four, potato starch flour or corn starch for it? Oreo double stuff is one of Evan's favorite cookies. So far the only decent cookie I have been able to make is the Dan Peanut Butter Cookie. His teacher asked me today for the recipe so she can make it for the class. --Betty Mock Oreo Cookies 1/4 cup cocoa 1/4 cup potato flour 1/4 cup rice flour 1/4 cup sugar 3/8 cup stick margarine 1 egg Preheat to 350. Grease cookie sheet. Mix dry ingredients and set aside. Beat egg then mix egg and margarine together. Mix in dry ingredients (may have to use hands). With dough form cylinder-shaped balls and put on sheet. Flatten with fork dipped in cold water. Bake for 12-15 minutes. Once cooled put frosting between smooth halves of cookies. Oreo filling 1/4 cup shortening and 1 cup of powdered sugar and mix, mix, mix. .

Would anyone have a recipe for this? To mimic the stuff you get from bicks, only no corn starch please. Thanks a bunch. LeeAnne

From: tata4u6828@... Subject: Simple GF/CF recipe for "Honey Graham Crackers" Hi All: While tinkering in the kitchen, I came up with a simple idea to make the Honey Graham Crackers. It is as follows: -Use Ener-G Wheat-Free Crackers -Brush with honey -Sprinkle a mixture of Domino's Sugar & McCormick Cinnamon. -Bake on 350 degrees for 15 min. and let cool on a wire rack. Serve when cool. This was easy and good. I make then everyday and both my kids enjoy. Bonita

These are great chips. They told me they are GF/CF and corn free. It makes me nervouse, because they are so good. Does anyone else use these with no problems. Thank you! Julie Green Kaukauna, WI

TOFFUTI SHREDDED CHEESE- I went to The Toffuti Brand website yesterday, gave them a call & they gave me the number of the distributors in my area. Their They said to look in ANY Kosher meat market Shop Rite, or Pathmark.-Shari

From: chintala <chintala@... Subject: RE CARAMEL POPCORN Had several requests for the recipe so here it is and many thanks to Pam and Bev for posting it to me. Cheers Tracy Microwave Caramel Corn 1 Prep time: 10 min Cook time: 5 min Servings: 16 Calories: 116 INGREDIENTS 1 cup brown sugar, firmly packed 1/4 cup light corn syrup 1/2 tsp salt 1 1/2 tbsps margarine 1/2 tsp baking soda 4 quarts popcorn, popped PREPARATION: 10 minutes 1. Put brown sugar, corn syrup, salt & margarine in microwave-proof dish. 2. Cook on high power in microwave for 1 minute. 3. Stir. 4. Cook 2 more minutes. 5. Add baking soda, blending well (mixture will foam up). 6. Place popped corn into brown grocery bag. 7. Pour syrup over corn. 8. Stir contents until coated well. 9. Place bag into microwave & cook 1 minute more. 10. Spread out on wax paper lined cookie sheet to cool. Microwave Caramel Corn 2 Make & generously measure 16 cups of popped popcorn. Put in a large paper grocery bag and set aside. In a 2 quart bowl, combine: 1 c. brown sugar 1 stick margarine 1/4 c. light corn syrup 1/2 tsp. salt Microwave 1 1/2 min, or mixture boils. Boil 3 min. more, stirring several times. Remove from microwave-it is very HOT. Stir in 1/2 tsp. baking soda. Stir until foamy. Pour into bag over popcorn. Fold bag shut & shake well. Microwave 1 min, shake. Microwave 30 secondsand shake. Microwave 30 sec., shake. Spread on cookie sheets to cool. Store in plastic bags. Tracy Fleming Victoria, Australia chintala@...

How about Autism and Celiac - Is there a connection?"

Cindy At the HFS I buy pie-crust from Natures Hilights and make my own tomato sauce and Rhonda from the list posted to grate Zucchini and Grated squash on top and it looks just like melted cheese and Nik loves it. Also I put ground up hamburg and veges and Applegate pepperoni on top and he Gobbles it up. Terry.B

You could try the oil and flax seed that Ms. Robin's printed in one of their catalogues (at least I think it was them, Angela?) but it would probably be really heavy and perhaps oily. Anyone else have any thoughts? BL ****************************** * v'col netivotcha shalom * ******************************

My son's favorite food is Pizza. I was wondering how would I make a homemade pizza? Also, do your kids like that soy cheese? I'm afraid to even make a pizza with soy cheese because my son is SO picky, I'm sure he would know that it is "different".

Erika, I'd love your recipe for the spinach lasagna. Thanks! God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Hi! I can tell you what we had today. For breakfast, we had banana nut pancakes with syrup. For lunch, we had cashew butter and honey sandwiches made from rice bread with some melon. For dinner, we had a chicken casserole. All sounds like pretty normal food, doesn't it? You just need to find the recipes for the foods you love to eat! Six months into being GFCF, we're doing much better at that. I remember when I first started and I couldn't think of anything that we could eat! LOL! God bless, Dawn P.S. - I'd be happy to share the pancake or chicken casserole recipe if you want. --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

What's in the Jetpuff GFCF marshmallow spread? Is it good? God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Angela, From the name I'm guessing they contain soy. Is that correct? (Thomas is allergic to it.) God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Rhonda, What are the ingredients in the sour cream you buy? What's the brand name? God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Does anyone have suggestions for what to pack for school lunch bags? My son won't eat any GFCF bread as of yet so sandwiches are out. Thanks for any input! Dolores

Hi, My son takes a lunchbox to school and I put a muffin, gfcf flour tortillas, nut butter balls. Cant think of anything else yet that isnt parishable. My son wont eat GFCF bread. Hope this helps. (wish it was more nutritious) Kendel in Texas

Hi, I'm going to start my son on this diet soon. I ordered the book Special Diets for Special Kids and will probably recieve it next week. I was wondering if any of you would like to share a sample menu with me? What do your kids have for Breakfast, Lunch & Dinner? Thanks.

Found a recipe for Sour Cream and my sister said it was delicious she makes it often. It is from the american Veg. cookbook Sour Cream 5 to 6 ounces silken tofu 1 tablespoon soy oil 1 tablespoon nutritional yeast (optional) 2 tablespoon lemon juice 1 tablespoon tahini 2 teaspoon rice vinegar 1 teaspoon Umeboshi plum vinegar (optional) Groung rock salt to taste (optional) 1. Steam tofu for 2 minutes 2. Combine the ingredients in your blender container and blend on high for 1 minute.

Tofutti has a great sour cream & cream cheese, both very tasty, even straight. Angela

Judy, In terms of purchased items, your best bet is to go to an Asian grocery store. They have lots of rice cookies, sesame candies, etc. that are very tasty. I just wrote another email to the group recommending two cookbooks. They'd be great for you, too! God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Hi I was wondering if there is a recipe I can find that looks and tastes like tomatoe sauce for my sons pizza. I find whenever he eats tomatoes ( ketchip, sauce )he becomes hyper. Thanks Terry.B

Hi! I'm new to this list. My name's Dawn and my son, Thomas, as well as being on the GFCF diet, has numerous food allergies. What all is in Mothers Margarine? Does it have any eggs, soy, or corn? God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Julie, Hi! I just joined this list, but we have been corn free as well as GFCF for 4 months now. Miss Robens really has the best selection of products that I've found for us. You can buy Featherweight Baking Powder. Do you have a health food store near you? We buy rice crackers that are just brown rice and salt. They are made by Edward & Sons. Imagine puddings are also very good. I've also discovered lots of yummy foods at a local Asian grocery store. They have rice cookies and sesame candies that are really good and actually quite healthy. Oh, we also buy Lundberg rice cakes. They come in several tasty flavors. If you have a Whole Foods Market or Bread and Circus near you, they have 365 Frozen Fruit Bars there. They're yummy! As far as cookbooks, I can really recommend "Feeding Your Allergic Child" by Elisa Meyer and "The Allergy Self-Help Cookbook" by Marjorie Hurt Jones. Feel free to ask more questions, including wanting recipes of specific types. I remember feeling SO lost when I learned that Thomas had to go off of even more foods! God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

hello! could someone pls email me the location of the GFCF Recipes archives .... i'm looking for a pizzelli recipe ... that I lost :-( Thank you!! doris Maryland

Does anyone know if it is possible to freeze Mothers Margerine? I may have finally found a source for it and would like to stock up.

Ok we are corn free now, what do you cook with, everything has corn in it. Baking Powder, etc. Are there any GF/CF and corn free popsicles, or munchies, crackers, marshmallows. Are there special mail-order for corn free, I see Miss Roben has some, are there good web sites, Help lots of ?'s I am sure I will have more. Thank you! Julie, Kaukauna, WI

Here's an idea that I use for frosting. If your little one(s) can have peanut butter, I use the Jiff chocolet peanut butter for a frosting. It's really good, you just have to make sure that the cupcake or cake is completly cool before putting it on.

Penny, It is best to just grind the flax seeds as you intend to use them. They should definitely be refrigerated or frozen if you have a lot already ground up. Due to the fats in them, they can get rancid, which you would probably be able to determine by smell.

I've heard over the last couple months discussion about frosting with and with out dairy...so sorry to be asking but does anybody know of a store bought frosting that is ok for our kids? Or a simple recipe to be made? Thanks...Carrie Portland, Oregon

Hello listmates, I ground up some flax seeds in my blender to add to my daughter's pumpkin bread. Do any of you know if I should store the powder in my frig and if it goes 'bad' after a certain amount of time? I thought I read somewhere that it loses it's potency after it is ground up like this - is that true? Any thoughts? What does everyone else do with their flax seed powder if they grind it up? Thanks, Penny

Hi, I don't know if this has corn in it or not but it was given to me by a friend. I don't have the box to see the ingredients but she wrote on the wrapper- Willow Run Soy Margarine. My friend told me that she's only seen it in Food Mart. Maybe there is a web site for it. Good Luck, Paula

If anyone has a recipe for doughnuts, a certain brand of jello, ice cream, cheese and/or gravy that would be considered GFCF also soy free, please contact me at cam67@.... Thank You, Debbie

In a message dated 8/24/00 4:34:05 AM Pacific Daylight Time, GFCFrecipes@egroups.com writes: << 2 - 6 1/2 oz cans of flaked tuna 6 oz uncooked GFCF noodles 1 stalk of celery, chopped 5 spring onions, chopped 1/2 cup GFCF sour cream 2 t mustard 1/2 cup GFCF mayonnaise 1/2 t thyme 1 T parsley 1/2 t salt 1 zucchini, sliced 1/2 cup grated or sliced Tofutti GFCF cheese 1 tomato, chopped Where do you get GF/CF sour cream??

Tuna casserole is always a treat for me... I didn't get it a lot when I was growing up because my mother didn't like it - now I don't make it a lot because I seem to be the only one who likes it.... 2 - 6 1/2 oz cans of flaked tuna 6 oz uncooked GFCF noodles 1 stalk of celery, chopped 5 spring onions, chopped 1/2 cup GFCF sour cream 2 t mustard 1/2 cup GFCF mayonnaise 1/2 t thyme 1 T parsley 1/2 t salt 1 zucchini, sliced 1/2 cup grated or sliced Tofutti GFCF cheese 1 tomato, chopped Preheat oven to 350 degrees. Combine tuna with cooked noodles. Blend in sour cream, mustard, mayo, thyme, parsley and salt. Spoon 1/2 the mixture into a greased 2 quart casserole dish. Top with 1/2 the zucchini. Repeat layers. Sprinkle or lay on the cheese. Top with the chopped tomato. Bake at 350 degrees (180 degrees C) for 30 minutes or until hot and bubbly. Angela

Does anyone know where I can buy semi-sweet carob chips that don't have dairy? I would even make some chips from the carob powder if anyone could tell me how to do that? Thanks, Jeanie (Kingwood, TX)

Is there is GF/CF Corn Free Margarine/Butter Replacement. Just found out today our daughter has a corn allergy and likes buttered toast, what can I use. Thank you! Julie Kaukauna, WI

Finally found a recipe for glue that did not involve milk curds! Have'nt had the time to try it yet but I wanted to give it to everyone since school is starting soon. 6 Tbsp. water 2 packets (1/2 oz) unflavored gelatin 2 Tbsp. vinegar 2 tsp. vegetable glycerine Bring water to a boil. Remove from heat and add gelatin. stir to dissolve. Add vinegar and vegetable glycerine and stir well. let cool slightly then put in jar. Will thicken over a few days so to return to thin consistency just microwave for a few seconds and shake or stir. If anyone tries this please let everyone know how it came out. It says its good for holding leather to leather, paper to paper, etc...

I was looking through an old cookbook and I came across this recipe for old fashioned cobbler and it LOOKED like cinnamon rolls in the pan - so I gave it a try and I found out that they were brilliant! Cinnamon rolls can be dry and more or less lifeless - THESE are moist and delicious and an instant favorite here! 2 1/2 cups GFCF baking mix, Arrowhead Mill or similar mix that includes leavening, I use a Noah's Bread style mix 1 cup gfcf milk OR 1/2 cup GFCF milk and 1/2 cup sparkling water Fresh fruit of your choice - about 4 cups diced (I have used peaches and nectarines, but I think strawberries would really be lovely!) 3/4 cup sugar oil Cinnamon to taste Cut the fruit into small chunks and mix with 1/2 cup of the sugar. Set aside. Meanwhile, mix together the baking mix and the milk until you have a slightly sticky dough. Roll out on a floured surface until you have a rectangle about 18 inches long and about 12 inches wide. Spray the dough with some oil. Prepare a 13x9-inch baking dish by spraying liberally with the oil, now drain the liquid from the fruit into the bottom of the baking dish. Spread out about half the fruit onto the dough that has been sprayed with cooking spray. Sprinkle evenly with the 1/4 cup sugar, and then sprinkle on some cinnamon... Lots if you like it or go sparingly if you don't like a lot. The rest of the fruit gets spread over the bottom of the baking dish in the fruit juice. Now carefully roll the dough up - just like you would cinnamon rolls or a jelly roll... Cut into 12 pieces and place into the baking pan with the fruit juice on the bottom. Bake at 350 for about 30 to 40 minutes. Remove from oven and cool. These can be glazed with a confectioner's glaze (1 cup powdered sugar, 1 teaspoon vanilla, and 4 tablespoons GFCF milk whisked together until smooth.) Angela

Banana cookies Ingredients: 2 3/4 cups GFCF flour, (tapioca, potato starch, rice flour) OR ( bean flour, cornstarch, jowar flour), probably many other combinations! 1 1/2 t baking soda pinch of salt 1 cup GFCF margarine or 3/4 cup oil 1 1/2 cups sugar 2-3 large eggs, lightly beaten 1 t vanilla 1/2 c.GFCF milk + 1 teaspoon vinegar or lemon juice 1 cup mashed bananas 1 c. chopped nuts, or dates or prunes 1 c. choc. chips Cream sugar and margarine together, add eggs, vanilla, milk, and bananas. Sift dry ingredients together and add to wet ingredients. Fold in nuts, chips, and dried fruit. Drop by spoonfuls on cookie sheet and bake at 375 on greased cookies sheets for 8-10 minutes until lightly browned and transfer them to wire racks to cool. Angela

Hi This is my first time posting to this list. I was wondering if anyone has a Mock recipe that I can put on my sons pizza and pasta. I have a feeling he is intolerant to phelos and salicylates. Thanks to all Terry. B ( mom to 4yo Nik PDD-NOS )

Mine gets that way from gluten exposure and sometimes from corn. BL ****************************** * v'col netivotcha shalom * ******************************

hi group, i just joined this group. bad thing to do at lunchtime! i have a gf recipe for cornbread that is absolutely wonderful but it uses milk powder, so i was looking for gfcf recipes to replace the one i used in the past. the possibilities all listed gfcf milk, which i'm guessing is something like rice or soy milk (i drink the soy as it has more nutrition than the rice.) the question i've got now is if there is a gfcf powdered milk so i can use my old recipe, or will i need to try one of the new ones? it's so hard to find recipes that actually taste good and have good texture. btw, if anyone would like to have it, i have a great gfcf recipe for zucchini bread that could no doubt also be used for banana bread. thanks for your help!

I had many many responses on this.. Thanks to all who responded..and please, if you still want to respond, please do so. I can always summarize again. I was trying to make Bette Hagman's Mock Graham crackers. I've made them before, but I made them for a cheesecake crust and it didn't matter their consistency..plus my 11 month old was only 3 months at the time and obviously wasn't eating any of it (except through breastmilk). I substituted sugar, straight for the honey. They turned out VERY hard and dry..They actually make pretty good teething biscuits, except for the cinnamon flavor..but still. He has to really gnaw on them to get anything out of it. I doubt that I will be making any more before his birthday (less than 3 weeks away), but seeing that he's already had some in some cereal he's eaten, I'm not terribly concerned about it anymore. This has all been excellent information to have and I'm grateful to everyone who responded! Several people suggested maple syrup in a 1:1 ratio Some suggested maple syrup, but in a lesser amount Some suggested making a solution of sugar and water by boiling it to make sure the sugar was dissolved. Several suggested stevia powder Several suggested Lundberg's rice syrup (Gluten Free) or Westbrae Natural Brown Rice Syrup (also GF) Also suggested date sugar fructose brown sugar turbinado sugar agave nectar (slightly thinner than honey) molasses sorghum syrup Karo syrup cane syrup Other pieces of information A lot of people replace honey, maple syrup etc with brown rice syrup. Honey is not recommended for children under age 1, not age 2 (I was wrong!). Cooked honey should be safe for babies, it's raw honey that's the problem (my research seemed to confirm this as well.) Recipe for this here: Take 1 cup water and boil. While boiling, you can stir in (and dissolve) 2 cups of sugar fairly easily. Most store bought honey is pasteurized, which would kill any botulism spores. Karo syrup can be substituted for honey, and honey can be substituted for Kary syrup. Anything made with brown rice flour is grainy in texture.

I made the most awful vanilla wafers last night for our little one. It was the recipe in "Special Diet Solutions." The recipe was great-- I just butchered it. I substituted vegetable glycerine for the honey, reduced it just a little, SHOULD have eliminated the salt, and the good thing was that they actually held together, didn't burn, smoke or stick like glue to the cookie sheet--they had potential. As my husband so eloquently put it, "why does everything that has to be sugar free for our little girl have to taste like dirt." I took some tapioca starch (potatoe starch was yuck), mixed in a little vegetable glycerine and water, added a little maple flavoring, and made a glaze for these little tasteless things. They were okay and sort of worked for me. I tried pop tarts with a very nice all fruit jelly--utter failure, not to mention how they looked. I tried some very nice blueberry muffins--dry as bones and had to drink water to swallow one bite. Any suggestions? Rolling out dough hasn't worked for me to date, but am willing to try, try, try. Carol, in Florida

Hello ALL, I was just wondering if anyone could tell me why a child who gets NO MILK or CASEIN whatsoever always wakes up in the morning with breath that smells like SPOILED MILK. Thanks crystal sacco

You could try using corn or maple syrup to replace the honey. I would think you might want to lessen the amount though. It would be pretty sweet not to mention costly with the maple syrup. BL ****************************** * v'col netivotcha shalom * ******************************

My son hasn't had chocolate in months and I came up with this recipe. He loved them. Hope you do to. Chocolate Peanut Butter Balls 4 oz Hersheys unsweetened Baking Chocolate (U) 1 1/2 cups Peanut butter (GFCF) 1 TBLS Vanilla (GFCF) 3 TBLS Honey 1/4 cup Dari-Free powder optional( nuts, sesame seed, conf. sugar or coconut)to roll balls in Melt chocolate according to package then add vanilla and honey to the melted chocolate ( you may need more or less honey and vanilla according to taste, the chocolate is bitter unless you add the honey and vanilla). The chocolate will have a paste like texture. In mixing bowl add melted chocolate, peanut butter, dari-free and mix well. Make into small balls, then roll in nuts, sesame seed, conf. sugar or coconut. Then refrigerate. Kendel in Texas

Good afternoon all. I have a question. I am looking to replace honey in a lot of recipes and asking what works the best. I am cooking GF for 3 people, myself, my 3 year old, and my 11 month. Since you're not supposed to give honey to children under 2, due to the risk of botulism, I am looking to substitute. OR, if anyone knows of pasteurized honey. I tried to replace it with sugar-found a conversion of 3/4 honey to 1 c sugar and used that..but things were grainy. They might have been grainy due to the flour (recipe called for brown rice flour and to roll out on brown rice flour). thanks in advance! Andrea

From: Phyllis Chinn <Snowfeet1@... Subject: This is from a Newsgroup - rec.food.cooking - very simple - and healthy Fish and Sauce For my fish I made a Veracruz-style sauce. I chopped half an onion and 2 chilies from the garden. There are several varieties out there but I only recognize 4 of them. These chilies are from one of the plants I don't recognize. I sautéed the onion and chile in olive oil and butter over a low heat so the onions got soft but not brown. When the onions were soft I added 4 chopped cloves of garlic. I continued cooking over the same low heat for another minute and then added a tomato. The tomato was from the garden (Champion variety). I had peeled, seeded, and chopped it before adding it to the pan. I added 6 sliced pimento stuffed olives and a heaping teaspoon of capers. I tasted. Not quite. I added a little Kosher salt and some freshly ground pepper. Taste again. You know, sometimes you do something that's not very complicated but hits the target. This tasted so good I was thinking about eating the sauce the way it was.

Make the husband grill for you! Grilled Chicken with Coconut Milk Marinade 4 large boned and skinned chicken breast halves 1 cup lowfat coconut milk 2 tablespoons lemon juice 3 tablespoons chopped fresh cilantro 1/4 - 1/2 teaspoon crushed red pepper 1 teaspoon sugar salt and pepper -- to taste Shake the coconut milk vigorously. Pour it into a bowl and add the lemon juice, cilantro, red pepper, sugar, salt, and pepper. Pour this mixture over the breasts, turning them several times to coat both sides. Set them in a dish, cover with plastic wrap and refrigerate for at least 2 hours, or as long as overnight. Prepare grill. Place the chicken on grill and cook for 8 minutes. Turn and continue to cook for 7-10 minutes until cooked through. Serve at once. Grilled Polynesian Chicken 2 dashes GFCF soy sauce 1 tablespoon brown sugar 1/4 teaspoon ginger 1/8 teaspoon garlic powder 4 boned and skinned chicken breast halves 8 ounces pineapple rings in juice -- drained 4 teaspoons coconut In small bowl, combine soy sauce, brown sugar, ginger and garlic powder; mix well. Place chicken on plate. Brush both sides of each breast half with soy sauce mixture. Cover; let stand 15 min. at room temperature to marinate. Heat grill. When ready to barbecue, oil grill rack. Place chicken on gas grill over med. high heat or on charcoal grill 4-6 inches from med. high coals. Cook 8-10 min. or until chicken is tender and juices run clear, turning once. Top each with pineapple slice during last few minutes of cooking time. Serve sprinkled with coconut. Moo Goo Gai Pan 3 boned and skinned chicken breast halves 3 tablespoons GFCF soy sauce 1 cup broth 2 tablespoons cornstarch 1 tablespoon honey or a pinch of stevia 8 ounces waterchestnuts, canned -- halved 2 cups snow peas -- halved 1 cup water 1 cup mushrooms -- large, fresh, sliced 3 tablespoons green onions 2 tablespoons oil 2 cups rice, cooked Cook 2 cups rice according to package instructions while you cut up other ingredients. Slice chicken breasts into thin strips. (Slice them thin, since the chicken expands as it cooks). (If you have trouble slicing them, partially freeze them before slicing). Set aside. Stir together the soy sauce, broth, water, cornstarch, and honey. Set aside. Drain the water chestnuts and cut in half. Set aside. Cut the pea pods in half crosswise. Set aside. Slice the mushrooms and the green onion. Set aside. Add the oil to the wok and heat on high. Add the chicken to the wok and stir-fry until chicken is cooked (no longer pink). Remove chicken. Stir fry water chestnuts, pea pods, mushrooms, and green onions for 3 or 4 minutes. Return the chicken to wok. Stir in the liquid mixture. Cook (stirring) until thicken. Cover and cook until heated through. With this much chicken, vegetables, and rice. Peach Teriyaki Bbq Chicken 4 fresh peaches 6 teaspoons GFCF tamari sauce 2 tablepoons honey 1/2 teaspoon ground ginger 1/4 teaspoon hot sauce 1 teaspoon dark sesame oil 4 skinless chicken breast halves Finely dice peaches and mix well with 4 teaspoons of the tamari sauce, honey, ginger, hot sauce and oil. Rub both sides of chicken with remaining 2 teaspoons tamari sauce. Grill over medium coals for 15 minutes or until juices run clear. Drizzle peach teriyaki sauce over chicken to serve. Angela

That would be GREAT!!!!!

1 c. GFCF milk 3/4 c. Unsweetened cocoa powder 5 tbsps. Unflavored gelatin (5 pkg) 1 c. Water 1/2 c. Sweetener equiv. to sugar** 1 tsp. vanilla , almond , or Artificial brandy extract In small saucepan, combine milk and cocoa. Whisk until there are no lumps In another small saucepan, sprinkle gelatin over water; let stand for 5 minutes. Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa milk. Stir in sweetener . Pour into 8 inch square baking dish. Let stand at room temperature 4 hours. To remove from pan, cut around edges with a sharp knife. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in airtight containers to store. Makes 100 squares. I haven't tried this one yet, it was too hot to cook today. Angela

Bless you Christi! I needed soy free choc chips! Juli

You know, if you got this a warm room tempature, I bet you could use a cookie press to press out a bunch of chips at once, fast. I have one disk for mine with several holes. Or if you run it through a pasta machine and freeze the choc noodles, they would break up easily. Angela Chocolate Chips Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free By Christi J. Hrab 3 oz Hersheys Unsweetened Baking Chocolate (U) 2 Tbl. coconut butter ½ tsp vanilla 1- 1 and ½ c powdered sugar (depends on your preference for sweetness) Heat chocolate & coconut butter in microwave on medium for 2 minutes. Stir. Heat at medium for 2 more minutes, stir. Add vanilla & powdered sugar until thoroughly mixed. Shape into chocolate chip size balls and freeze for 30 minutes. Add quickly to dough recipe above! Could also spread onto waxed paper in a thin sheet and freeze, then cut into small pieces. Feel free to let me know if this could be done differently and taste the same or better....I am just learning with this wheat free thing! Christi

, if you will use the same catagories I can add updates to the same files or/and new files by date with the same catagories. I don't know whatto say about the credits, it doesn't matter to me as I have always shared freely and hoped that all were passing the recipes along. But if anyone objects to a recipe of theirs being shared without credit I can delete it from the file or add a short byline. Angela

With all the recipe files up-loaded and stuff like that, I am wondering if anyone would be interested in a "printed" cookbook. The FAST group (Food Allergy Survivors Together) made one a year ago and it ended up costing about $10 each person. Of course, not all the recipes could be included, but what does everyone think? Might make good gifts for family and friends (like the grandmom who never knows what the grandkid can eat when he visits?!) BL ****************************** * v'col netivotcha shalom * ******************************

Old Bay Seasoning mix 2 tbs. ground bay leaves 1.5 tbp. celery salt 1.5 tbp. dry mustard 1 tbp. black pepper 2 tsp. ground nutmeg 1 tsp. ground cloves 1 tsp. ground ginger 1 tsp. paprika 1 tsp. red pepper Mix together and then store in an airtight container or spice jar Citrus Berry Sherbet 1 envelope unflavored gelatin Juice of 3 oranges (1 cup) OR other fruit Grated peel and juice of 1 lemon 1/4 cup sugar 1/2 cup pear or applesauce 1-1/2 cups mashed fresh OR- thawed frozen strawberries or boysenberries (no sugar added) In saucepan, soften gelatin in orange and lemon juice. Add sugar and lemon peel. Stir over low heat until gelatin and sugar are dissolved. Cool. Stir in strawberries and applesauce. Pour into a shallow pan. Freeze until firm, about four hours. Spicy Ketchup 1 gal. thick tomato juice 1 teaspoon cayenne pepper 1 onion, minced 1 teaspoon minced garlic 2 1/3 cups sugar 1 teaspoon paprika 1 1/4 cups cider or rice or white wine vinegar 1 teaspoon mixed pickling spices 1 teaspoon cinnamon 2 teaspoons celery seed 1 teaspoon mustard seed dash of hot sauce In large nonstick saucepan over high heat, bring tomato juice, pepper, onion, garlic and sugar to brisk boil. Reduce heat to medium and simmer until 1/2 volume; stirring occasionally. In another medium nonstick saucepan over high heat, combine remaining ingredients. Bring to boil for 1 minute. Reduce heat to medium and simmer for 20 minutes; stirring occasionally. Remove from heat and let stand. When tomato juice mixture is 1/2 it's volume, strain the spice mixture through a sieve into the tomato juice mixture. Simmer combined mixtures for another 30 minutes over medium heat, stirring often. Store in air tight container for up to 3 weeks in refrigerator or divide and freeze. Makes about 1 quart. SLOPPY JOES 1 pound ground turkey breast or other ground meat 1/4 cup chopped onion 1/2 cup catsup 1/4 cup water 2 tablespoons chopped celery 1 teaspoon lemon juice 1-1/2 teaspoons sugar 3/4 teaspoon Worcestershire sauce 1/2 teaspoon vinegar or lemon juice 3/4 teaspoon salt 1/8 teaspoon dry mustard In a large skillet, brown onion and turkey together; drain. Add remaining ingredients; stir until well combined. Cover; simmer 30 minutes, stirring occasionally. Family Style Nuggets 1/2 cup GFCF bread crumbs 1/4 cup yellow cornmeal 1/2 teaspoon onion salt 1/2 teaspoon paprika 1/4 teaspoon dry mustard 1/8 teaspoon garlic powder 1/8 teaspoon black pepper 1 large egg 1 tablespoon GFCF margarine -- melted 1 tablespoon water 4 skinless boneless chicken breast beaten until 1/4" thick Preheat oven to 425F. Spray a large baking sheet with vegetable cooking spray. On a sheet of waxed paper, combine dry ingredients. Mix well. In a small bowl, beat together egg, margarine and water. Slice each chicken breast half into 8 - 12 equal chunks. Dip each piece into egg mixture; dredge in crumb mixture. Place chicken on prepared baking sheet. Bake chicken pieces, turning once, until cooked through and no longer pink, about 15 minutes. Serve immediately. Angela

Does anyone have any recipes for bread or cookies (or anything for that matter) that is gf/cf and free of: corn, soy, rice, and eggs? My son is also sensitive to bananas, coconut, peanuts, tomatoes and most nuts. Can anyone recommend a specific allergy cookbook that they found helpful? Many thanks. Wendy

Julie How do I go about downloading these files? Terry.B

In a message dated 08/18/2000 7:17:10 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << WOW!!! This is GREAT!!!!! Will they always be at home page or do we only have a certain amount of time to download them. Thank you! Julie, Kaukauna, WI I'm glad that people are using the files - they are recipes that I collected off the list & other lists for the past 2 years - My next question is should we continue to add to it ? I organized the recipes into categories about 5 weeks ago, then sent them out to people who requested a copy of my files, Angela came up with the idea of making the downloadable files - and I sent them to her. Now I have still been copying recipes into my "sort " folder for the past 5 weeks and will in a week or two categorize them into the files I have on my computer - At that point can we then add the "new" recipes onto the downloaded files page? I'd be happy to sort and do this every couple of months Or Angela, is there a way this can be done in an easier fashion? I know that I had all these recipes collected in a hodge podge fashion on my computer and the file got so big that I couldn't find anything - That's why I sat and organized the recipes so I figure other people could benefit from them. Angela - I 'll wait for your input I don't want to make more work for you - BTW as I collected the recipes for my own use I didn't save the names of who submitted them so I offer my apologies to all the wonderful and talented chefs out there for not crediting you for your recipes - Sue

Hey, cool Ang, but how do we know if the chicken was a jerk? Sure, if you live with him or something, but how do you know when you buy him at the store? Just teasing. I am a little bit tired. Can ya tell? BL ****************************** * v'col netivotcha shalom * ****************************** Caribbean Grilled Jerk

Curry Marinade 1 cup chicken broth 1 onion, chopped 3 Tablespoons curry powder 1 cup water 1 cup dry white wine OR more broth 1 Tablespoon ginger 1/2 Tablespoon lemon juice Place all ingredients in blender.. Mix on high for 2 minutes.. Scrape sides of blender occasionally.. Store in air tight container for up to 2 weeks in refrigerator.. Use on chicken.. Mix well before using. Makes 3 cups. Tartar Sauce 1 cup GFCF mayonnaise 4 Tablespoons sweet pickle relish 1 teaspoon lemon juice 1 Tablespoon fresh parsley, chopped 1 teaspoon Dijon mustard dash of dill weed In medium bowl, combine all ingredients. Mix well. Refrigerate for 2 hours before serving. Can be stored in air tight container for up to 2 weeks in refrigerator. Makes 1 cup. Caribbean Grilled Jerk Chicken 2 pounds skinless boneless chicken breast 1/3 cup GFCF soy sauce 2 tablespoons sesame oil 3 cloves garlic -- chopped 3 green onion -- chopped 3 tablespoons fresh thyme 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground red pepper or to taste 16 wooden skewers -- soaked and drained Cut each chicken breast in half lengthwise, then into 4 strips; place in a zip-top plastic bag. Combine soy sauce and next 8 ingredients in container of an electric blender; process until smooth. Add to chicken; seal bag, pressing out air. Gently squeeze bag to coat chicken. Marinate, chilled, at least one hour and up to 24 hours. Grill over medium hot coals 3 to 4 minutes each side or until cooked. Angela

Usually with pasta doughs you need to add more binder than it calls for with a wheat recipe. Some Xanthan or guar gum, or gelatin. It may also be more sticky and not want to go through the machine, but usually will be fine cut by hand. It doesn't dry as well though and I haven't experimented with freezing it yet. There should be a couple of simple recipes in the archives. Angela

I use avocado oil usually in salads, pasta salad, dressings. Take it out of the frig before you need it to warm it up. It is fine it use that way. Angela

After cookin the chicken for the recipe, save the broth, chill it and remove the fat from the top, then freeze for recipes. White Chicken Gravy 1 cup broth dash red pepper, black pepper, salt to taste 2 T starch, (arrowroot, cornstarch.potato starch flour, tapioca) If the broth is hot, add starch to 1/4 cup cool water in jar and stir or shake to mix. Add to broth in small saucepan, season, and heat over med heat while stirring until thickened. Add to recipe. For Chicken and dumplings you can use either a bisquit style dumpling or use wide GFCF lasagne noodles broken up. Angela

I use a little less glycerine than honey in a recipe. I use 1/3 less glycerine than sugarin a recipe. Doesn't seem to affect muffin recipes much but can be tricky in Cookie recipes. Angela

WOW!!! This is GREAT!!!!! Will they always be at home page or do we only have a certain amount of time to download them. Thank you! Julie, Kaukauna, WI

If you can substitute arrowroot for the corn starch, my Vita Mix cookbook calls for 2 cups of granulated sugar to 2 tablespoons of cornstarch. With the Vita Mix you run it for 2 minutes on high. With a regular blender, it might take a couple of minutes longer. I have made powered sugar this way when I was out. --Betty

Angela, I love the way the recipes are set up! Thank you so much for saving me so much time!! Thanx, Tracy

I have a wonderful recipe for cake icing, BUT it calls for Powdered Sugar which has corn starch in it. My daughter needs corn removed from her diet. Is there any way to make powdered sugar with another substitute like potato starch, arrowroot, etc? If so, does anyone have a recipe for making home made powdered sugar? Thank you in advance, Michelle Ruweler

I need to find sucker's that don't contain corn syrup. Candies included. I was told by a manufacturer there are companies that do make suckers and candies with sugar only. Obviously, they must be GFCF as well. Could you provide the company name and possibly the phone number. Thank you, Michelle Ruweler

the very first gfcf meal I made for my son was roasted chicken and mashed potatoes and gravy. The gravy was made with the drippings from the chicken (you know - the greasy stuff on the bottom of the pan- roast your chicken with the skin to get this) plus the potato water from making the mashed potatoes. Here goes: take the drippings and add 1 TBSP cornstarch or potato flour and cook on low heat to make a roux (it is a bubbly paste). SLOWLY add your potato water, probably no more than a cup or so- depending on how much roux you have. Let this cook until it thickens, then add salt and white pepper to taste. Serve hot over mashed potatoes.

Chickpea Soup 1 1/2 teaspoons olive oil olive oil spray 1 medium onion -- chopped 2 garlic cloves -- minced 3 large carrots -- scrubbed and sliced 1 small sweet potato -- sliced 16 ounces cooked chickpeas -- rinsed and drained - (1-3/4 cups) 4 cups vegetable broth 2 tablespoons lemon juice -- or less to taste salt and pepper Heat the olive oil and a generous spray of the cooking spray in a large pot for 4 5 seconds. Stir in the onions and garlic, and saute for 3 minutes over medium-low heat, stirring frequently. (You may have to add 1 to 2 teaspoons of water to prevent the onions from burning.) Stir in the carrots, sweet potato, chick-peas, and chicken broth. Cover and simmer for 30 to 35 minutes, or until the carrots are tender. Remove from heat and puree. Return to the pot, then stir in the lemon juice, and salt and pepper to taste. Reheat just to the boiling point, and serve immediately. Serve with a green salad and some crusty breads. Freezes well. Spanish Turkey Sausage 2 pounds ground raw turkey 2 teaspoons salt 1 clove garlic -- finely minced 1/2 teaspoon red pepper flakes 1 teaspoon cumin seed 2 teaspoons oregano -- or Italian seasoning 1/4 cup dry red wine 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. Skillet fry, broil or barbeque for 2 minutes on each side (3 minutes, if frozen). Angela

Hi - I am still looking for a reciepe for a gravy-like sauce to use for chicken and dumplings. (my son used to love, and still asks for the chicken and dumplings in the tub). Thanks, Llynne

In a message dated 8/16/00 1:43:22 PM Eastern Daylight Time, LYNRYN88@... writes: << I thought Jet-Puffed marshmallows were GFCF They are.

Sorry - Trader Joe's waffles do contain soy. Soy lecithin and soy flour are listed at the end of the ingredient list. Allison in CA mom to Gage, age 4

Hi - I thought Jet-Puffed marshmallows were GFCF - does anyone know if they are - are any others are? I saw the reciepes to make your own, but I'd really like to find some ready-made. Thanks. Llynne

I've read that I can substitute vegetable glycerine for honey, but am wondering about the amount for conversion. VG is sweeter than honey, so I am sure I would use less. Would I need to add any other binder or liquid? Thanks. I have a nice muffin recipe I would like to try for my little one. Carol in Florida

The sam's is too far away - so I go to Walmart - I have other sources for chocolate chips - not sure if I have even seen those there - the list they sent me is for all products they sell at both stores.

Delmonico Potatoes 4 cups potatoes -- peeled and diced 2/3 cup chopped onions 2 tablespoons GFCF margarine or olive oil 1/4 cup GFCF flour 2 cups GFCF milk (I use almond) 1/4 cup fresh parsley -- chopped 1/2 teaspoon dill weed 1/8 cup ground pepper 1/2 cup Tofutti GFCF mozzarella cheese 'grated' Place potatoes in a large saucepan. Add water to cover. Cover and bring to a boil; reduce heat and boil gently 10 minutes or until tender. Drain and set aside. Preheat oven to 400 degrees. In a medium saucepan, saute onions in margarine until soft. Blend in flour. Gradually add milk; cook over moderate heat, stirring constantly, until sauce comes to a boil. Remove from heat and stir in the parsley, dill weed and pepper. Gently mix in the cheese and finally the potatoes. Turn into a 2 quart baking dish. Bake, uncovered, about 25 minutes. Garlic Salad Dressing 1 head roasted garlic 2 tablespoons olive oil 1/4 cup vegetable broth 1/4 cup wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/8 teaspoon cayenne pepper fresh ground black pepper -- to taste Cut top off a large head of garlic and wrap in foil. Bake in 400 degree oven for one hour until cloves are soft and browned. Squeeze the garlic pulp out of the head into a blender. Add the rest of the ingredients and blend smooth. Let sit for and hour or so and serve at room temperature. Peach Pancakes 6 large peach halves sliced 1/2 cup GFCF milk 1/4 cup GFCF baking or pancake mix (arrowhead mills or other) 1 egg 1 tablespoon sugar 1/2 teaspoon vanilla extract Confectioners' sugar Heat oven to 400 degrees. Meanwhile, pour milk into blender container. Add pancake mix, egg, sugar and vanilla. Blend until smooth. Arrange peaches in bottom of 10-inch pie plate lightly oiled. Pour mixture in blender over peaches. Bake until golden brown, 15-20 minutes. Sprinkle with confectioners' sugar. Serve hot, cut in wedges. Garlic Bean Soup (high fiber) 2 cups chopped onion 1 cup sliced carrot 1/2 cup sliced celery 12-14 medium cloves garlic, peeled, crushed 2 tablespoons olive oil 2 cans (14 1/2 ounces each) chicken broth or vegetable broth 2 cans (15 ounces each) Great Northern beans or garbanzo beans, rinsed, drained Salt and Pepper, to taste Finely chopped chives or parsley, optional Sauté onion, carrot, celery and garlic in oil in large saucepan 3 to 4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5 to 8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives TIPS: Frozen onion and prepared chopped garlic can be substituted; also to save preparation time, chopped baby carrots may be used. Soup can be made 1 to 2 days in advance; refrigerate covered. Spicy Seasoning Mix 3 Tbs. chili powder 2 tsp. ground coriander 1-1/2 tsp. garlic powder 2 tsp. ground cumin 3/4 tsp. dried oregano 1/2 tsp. chili pepper flakes Combine all ingredients. Store in an airtight container. Shake before using to blend. Use rub on tender cuts of meat to add flavor. To apply the rub, simply cover the outside surface of the meat with the seasoning blend prior to cooking. Flavors usually become more pronounced the longer the seasoning mixture is on the meat. Makes enough to season 2 lbs. of meat. Garam Masala 1 2 inch piece cinnamon stick --about 1/2 inch in diameter broken into smaller pieces 6 allspice berries 1/4 teaspoon freshly grated nutmeg 4 cloves Garam masala is a blend of spices used to season many Indian dishes. Purchase it in specialty markets or make your own. Whiz all ingredients together into a fine powder in an electric coffee grinder, or grind to a powder using a mortar and pestle. Makes about 1 tablespoon. Southwest Salsa Dressing 2/3 cup salsa-- mild or hotter 2 tablespoons Tofutti GFCF sour cream 2 teaspoons sugar 2 teaspoons chopped fresh cilantro -- optional Chunky: In a small bowl, stir all ingredients together. Smooth: Blend together in a food processor. Green salad, chicken or turkey salad, taco salad, bean and veggie burritos, or seafood salad. Angela

Hi I know alot of you like the KitchenAid mixer, there is one on sale for $149.00, reg. 229.99, is this a good Model? Comes with 41/2 qt. bowl and dough hook and wire whip. I have a Oyster Kitchen center which I really like but the dough always climbs up the beater into the unit. Will this happen with the KitchenAid? Julie, Kaukauna, WI

Did you get the chocolate chips at walmart or sams? My walmart said they don't carry chocolate chips. I am in need of chocolate chips. Thanks in advance.

I successfully adapted a quick bread recipe from one of my cookbooks last night, so I thought I would share the revised version. Banana Berry Bread 1 1/2 c. Hagman's light bean flour mix (1/2 c. chickpea flour, 1/2 c. tapioca starch, 1/2 c. potato starch or cornstarch) 3/4 tsp. cinnamon 1/4 tsp. nutmeg 1/2 tsp. baking soda 1 tsp. cream of tartar 1/2 tsp. salt 1 1/2 tsp. xanthan gum 2 eggs, lightly beaten 1 c. sugar 1/4 c. oil 3/4 c. mashed strawberries or raspberries 1/2 c. mashed ripe banana 1 c. chopped pecans or walnuts Combine flours, cinnamon, nutmeg, baking soda, cream of tartar, xanthan gum, and salt. In a separate bowl, stir together eggs, sugar, oil, berries, and banana. Add to flour mixture and stir just until combined. Stir in nuts. Pour into a greased and floured 9 x 5 x 3 loaf pan. Bake at 350 degrees for about 60 minutes or until a toothpick inserted in the middle comes out clean. For Blueberry Banana Bread, substitute 1 c. blueberries for the strawberries. This is delicious! Allison in CA mom to Gage, age 4

Sorry- this is another long post - but I wanted to share it with the group. I am so concerned about the small stuff that my son eats (marshmallows, salsa, condiments, etc) that I am checking all sources. So I asked wal-mart to reply- and like the other posts, it is a bit more information than most of us need: (read carefully - it is alot of information) STURM & SONS CAL-PURE (PARAMOUNT FARMS) The is absolutely no contact between Peanuts and Pistachios. Pistachios are grown and processed in our Plant in Lost Hills, CA. Peanuts, as you know, are grown in the Southen States from Texas to North Carolina. CUMBERLAND PACKING GV Sweetener Maltodextrin is a natural carbohydrate derived from corn. It is commonly used in foods and food products as filler or carrier. It is classified as starch. ASSOCIATED BRANDS GV HOT COCOA POUCHES â 7874237097 They do contain caffeine. 10 mg per 1 cup serving. In comparison: Brewed coffee -135mg Instant coffee â 95mg Tea â 50mg Coke â 34mg. BARRY CALLEBAUT SAC REAL SEMI-SWEET CHOCOLATE CHIPS There are no ingredients from Wheat, Rye, Barley, or Oats. Therefore they are considered Gluten-free. They are milk-free. Also, the production line on which the chips are produced is milk free. The product is certified Kosher Parve, which certifies that the product was never in contact with any diary products. Vanillan is not derived from alcohol Soya Lecithin emulsifier is derived from Soy BEATRICE BAKERY DIVISION C & F FOODS GV MUSTARD This product does not contain Gluten GLUTEN All Soft Drinks and Clear American are Gluten Free. The Carmel color is derived from Corn. INGREDIENTS The natural flavor in Root Beer is Vanilla, the ingredient Quillaia is a foaming compound FOLIC ACID No products contain folic acid SHELF LIFE SCHEDULE Can â Regular Colas/Flavors â 39 weeks Can â Diet Colas/Diet Flavors â 20 weeks 2 & 3 liter â All Products â 16 weeks 1 liter â Flavors/Clear American â 20 weeks 1 liter â Colas/Diet Colas â 13 weeks CAFFEINE Sodas that contain Caffeine Sodas that do not contain Caffeine SAC Cola SAC Twist UP SAC Diet Cola SAC Diet Twist UP SAC Dr. Thunder SAC Grapefruit SAC Diet Dr. Thunder SAC Raspberry Cream SAC Mountain Lighting SAC Root Beer SAC Orange SAC Grape SAC Ginger Ale SAC Diet Caffeine Free Cola CAFFEINE COMPARISON PER 12 FL OZ Coke â 46 mg Pepsi â 37 mg Mt. Dew â 55 mg SAC Cola â 12 mg Surge â 52 mg SAC Dr. & Diet Dr. Thunder â 29.88 mg Mellow Yellow â 52 mg SAC Mountain Lighting â 48 mg Coffee â 208.5 mg Cocoa â 16.5 mg DEL MONTE GV KETCHUP Gluten Free Source of vinegar â distilled alcohol DEANS GROCERY GV LACTOSE FREE NON DAIRY BEVERAGE â 7874243404 Potassium â 35 mg per serving/10% DV Phosphorous â 139 mg per serving/14% DV 5/10/00 Update This product is Soy-Based DOUMAK GV MARSHMALLOWS Made with corn syrup and cornstarch and have been tested as gluten and dairy free. They only produce marshmallows so there is no possibility of cross contaimination. GV MARGARINE Artificial Flavoring â Component Proprietary flavors less than .001% by volume Preservatives â Potassium Sorbate and Citric Acid less than .1% by volume MARTIN GILLET GV ITALIAN DRESSING White distilled vinegar is used in the Italian Dressing. Per our supplier, since gluten is one of the proteins in wheat and other grains left behind when starch is converted to sugar, there is a possibility that vinegar made from non-distilled grain-sourced alcohol might contain gluten. However, all grain-sourced alcohol used by our supplier is triple-distilled, so to the best of our supplierâs knowledge, no gluten is present. The is no gluten in any of the other ingredients used in the Italian Dressing. MCCORMICK GLUTEN Gluten free items: GV Taco Seasoning GV Sloppy Joe Seasoning GV Spaghetti Sauce Mix GV Spaghetti Thick and Zesty GV IMITATION VANILLA Eythanol Vanillan is derived from Wood Pulp MORGAN FOODS GV REFRIED BEANS There are no wheat products present in GV Refried Beans. They consist of Pinto Beans, salt, Flavorings (fat if added), which do not contain gluten. REILY FOODS There is no gluten found in any of the cheese products RALSTON FOODS All GV Mustards are gluten-free. The vinegar used in GV Dijon, Spicy Brown and Salad mustards is Distilled White Vinegar. MEDALLION FOODS SAC CHEESE PUFFS AND CRUNCH Both products are gluten-free. PLUMROSE The following products are gluten-free. GV Cooked Ham â 16 oz GV Chopped Ham â 16 oz GV Turkey Ham â 16 oz GV Thin Sliced Smoked Ham â 2.5 oz GV Thin Sliced Smoked Beef â 2.5 oz The following products cannot be guaranteed gluten free. GV Thin Sliced Smoked Turkey Breast â 2.5 oz GV Thin Sliced Smoked Honey Turkey Breast â 2.5 oz GV Thin Sliced Smoked Chicken Breast â 2.5 oz GV Honey Ham â 16 oz GV Fat Free Turkey Breast â 16 oz GV Thin Sliced Smoked Pastrami â 2.5 oz Questions? Contact Robert H. White in the Booneville Location â 601-728-6291 phone SCHEPPS OAK FARMS GV 1% Chocolate Milk is made with corn starch, not wheat starch starch TORBITT & CASTLEMAN SAC WHITE CORN & BLACK BEAN SALSA Life of product after opening. If the product has not been contaminated by some other source, the recommended refrigerated life should not exceed six weeks. GV CREAM CHEESE All GV Cream Cheese is Gluten Free. INTERNATIONAL HOME FOODS GV MARSHMALLOWS This product is gluten and dairy free. GV Fruit Smiles The natural flavor is from the fruit and the artificial flavors do not come from a wheat source. Making them gluten free. GV Butter Flavor Cooking Spray Flavor is derived from dairy and vanilla bean SPEACO FOODS GV VINEGAR Does not contain gluten or dairy products. The white vinegar is made from grain alcohol but all of the gluten is out of the process at that time. LEA & PERRINS GV WORCESTERSHIRE SAUCE Does not contain dairy or gluten-containing ingredients in it. However they do warn: Many of our products are wheat, gluten, and dairy-free. The only product that contains dairy ingredients is our Lea & Perrins White Wine Worcestershire Sauce. You should be aware that most of our products, including our original Lea & Perrins Worcestershire Sauce, are run on the same production equipment as the White Wine Sauce. The equipment is thoroughly cleaned between runs of each sauce, but there isnât a complete separation of the equipment. GV Worcestershire Sauce is run on the same equipment as Lea & Perrins White Wine Worcestershire Sauce. For those people with severe or fatal allergies to dairy this fact must be noted. GILSTER - MARY LEE GLUTEN GV Baking Soda GV Marshmallow Crème GV Gelatins The above are currently the only items that Gilster produces that are gluten free. Contact Stephanie Siegmund at X289 for requests GV Baking Soda is also Dairy Free. VENTURA FOODS GV SHORTENING GV Shortening is both gluten and dairy free. AC HUMKO GV SHORTENING Shortenings are both gluten and dairy free. PACIFIC COAST PRODUCERS All GV items are Gluten-free. LIST OF GLUTEN FREE ITEMS AT THIS TIME SAC Thick & Chunky Mild Salsa â yes gluten free GV Strawberry syrup â yes gluten free GV Light pancake and waffle syrup â yes, gluten free GV Garlic Powder- gluten free GV Ground Cinnamon-gluten free GV Assorted Food Colors â gluten free GV Imitation Vanilla-gluten free GV Packets, Taco Seasoning, sloppy joe seasoning, spaghetti sauce mix, and spaghetti thick and zesty â yes gluten free GV Sweetener â maltodextrin is derived from corn GV Frostings: milk choc, choc fudge, vanilla â not glutenâfree, GV Marshmallow Crème and GV gelatins- yes gluten Free GV Instant Pudding Mixes: choc & french vanilla â yes gluten free GV Cream style Corn â yes gluten free; made with corn starch GV Pink Salmon â Canned Salmon is filled with fresh salmon and a bit of salt only. Salmon feed on other fish and or plankton in the open ocean. I do not think plankton is wheat related. GV Premium chunk White Chicken in broth â yes gluten free GV Chunk Light Tuna in water â yes gluten free Instant brown rice â not gluten-free GV Crinkle cut french fried potatoes in 32 oz or 80 oz size â yes gluten free GV Shredded Hashbrowns â yes gluten free GV Regular Cut Fries â yes gluten free GV Tater Puffs in 32 and 80 oz size â not gluten free GV Seasoned Fries â not gluten free GV Pocket Frozen Sandwiches â Pepperoni Pizza, Supreme Pizza, Ham & Cheese, and Chicken,Broc., & Cheddar â not gluten free GV & SAC Ice Cream -Chocolate, Neopolitan, Cookie & Cream, & Chocolate Chip Cookie Dough â not gluten free GV and SAC Ice Cream â All other flavors â yes gluten free GV Hickory and low sodium bacon â yes gluten free GV Granulated Sugars â all are Gluten Free GV Powdered Sugar â this item does have corn starch in it. It is considered gluten free unless corn is intolerant to the individual. GV Brown Sugar â all are Gluten Free LIST OF GLUTEN FREE ITEMS AT THIS TIME (7/13/00) GV Thin Sliced Smoked Turkey Breast, Honey Turkey Breast, Chicken Breast, Pastrami in 2.5 oz size, Fat Free Turkey Breast, and Honey Ham in 16 oz sizeâ not gluten free GV Cooked Ham, Chopped Ham, Turkey Ham in 16 oz size, thin sliced smoked ham and beef in 2.5 oz size â yes gluten free White American Pasteurized process cheese food& Shredded âlow moisture/part-skim mozeralla cheese --no gluten found in any of our cheese slices, shredds, or block Cream Cheese â yes gluten-free GV Ricotta Cheese â contains only milk, vinegar and salt. The vinegar is white distilled grain vinegar; which can be derived from any grain including corn