Gluten Free Recipes

I've heard a few times but finally got around to doing it.......what exactly are the flax seeds good for? I've put them in Kado's muffins.....could this be a attribute to his looser stools? Thanks, Carrie Portland, Oregon

I would recommend using an alternative material like sculpy or other art and craft materials, that either come in black or can be painted later. Angela

Hello all. My daughter has an upcoming art project at school and needs black play-doh. Well, we have the homemade play-doh, but how to color it black has stumped me! I am avoiding dyes and wondered if anyone had any suggestions. Trust me, any and all would be deeply appreciated! Michelle B. mom to Krista

Hello everyone.. Just as I thought things were getting easier.. of course I have another curve ball thrown at me. Rather than get into detail.. I was just wondering for all of you rice free families out there... Does anyone have a recipie for a muffin mixture that I can add my zucchini, carrots etc to that is rice free? and peanut free? Would GREATLY appreciate it. Rhonda NH

Anyone have any easy recipes or ideas for plain, brown rice. I've got a picky eater who won't eat anything with a lot of different ingredients. Thanks, Vicki

My email is artangel@.... Angela

I received an order with 25 lbs of sorghum grain Thursday night. I ground some flour Friday night in my little mill. It doesn't grind as fine as my big one but it is easier to get out and quieter than the big one. I used a strainer to get the largest pieces that I assume are the shell of the grain. I decided to leave the smaller ones in to see if the courser flour might improve the texture when it is combined with potato starch and tapioca flour. I made some bacon onion muffins from Special Diet Celebrations, using sorghum flour instead of rice flour. I have made these before with the finer sorghum flour. I don't think there is a noticable difference, I have some in the freezer and will do a taste test tomorrow with both. Joanne

I was checking one of my old cook books and this was the only recipe for candy that I found that did NOT use corn syrup. 2 cups sugar 1 cup light molasses 1/4 c water 2 tsp. vinegar 2 Tbs. gfcf margarine 1/2 tsp. baking soda. Oil sides of heavy 2-quart saucepan. In it combine sugar, molasses, and water. Cook slowly, stirring constantly, til sugar dissolves. Then bring to boiling; add vinegar and cook to soft crack stage (270 degrees) Remove from heat; add butter and sift in soda; stir to mix. Turn out (don't scrape pan) on gfcf margarine coated platter or large shallow pan. For even cooling use spatula to turn edges to center. Pull taffy while as warm as you can handle; use only fingertips to pull--grease hands with gfcf margarine so candy won't stick. When candy is light taffy color and hard to pull, cut in fourths and pull each piece into a long strand, 1/2 inch thick. With buttered scissors, quickly snip in bite-size pieces. Wrap each piece in clear plastic wrap. Betty in Central California

I just read the article, "Mercury and Autism: Coincidence or Cause and Effect?" by Lyn Redwood, RN, MSN, CRNP that was featured in the July/August 2000 edition of the Autism/Asperger's Digest. What an excellent article and at the end she lists the vaccines that are thimerosal (mercury)-free. I will list them here: Vaccine Name Brand Name Manufacturer Hepatitis A Havrix SmithKline Beecham Vaqta [none] Merck IPB IPOL Pasteur Merieux Connaught OPV Orimune Lederle Labs MMR MMR-II Merck Varicella Varivax Merck Rotavirus Rotashield Wyeth-Ayerst Lyme LYMErix SmithKline Beecham I highly recommend the article. I have given copies to every mother of young kids I know and they have all thanked me. We found a doctor in town who is only giving thimerosal-free vaccines. My own pediatrician argues with me about the "lack of evidence". I just want to scream!!!! I gave him a copy and told his nurse that my kids will not get another vaccination unless it is thimerosal-free. So if your doctor says he/she "can't" provide these vaccines, call around and find one who will. THERE ARE DOCTORS OUT THERE WHO ARE GIVING THESE. Don't accept ANY EXCUSES from your doctor. Lisa in San Diego

From Millersville MD: 1. Our son Jacob sees Dr Brenner in Randallstown. Would appreciate anyone's $.02 on Dr Compart. Please email us. 2. My husband and I manage an inhome 40 hrs a week ABA program for our son, without support from our local county. We also do GFCF, eggless AND .... NIDS (neuro immune dysfunction syndrome). Even tho we both work FT we couldn't afford the ABA program if it wasn't for a great bunch of volunteers composed of family and friends who have fund raisers to raise $$. Next event is an Art auction by the Heisman art gallery on Jan 12, 2001 at Michael's of 8th Ave in Glen Burnie. If you need addtl info, pls email us ** we have 2 teaching positions open ** 3. Angela Lowry - I've lost your email address. I'm having problems with your Cinnabun recipe. Is the dough a yeast dough ?? 4. Here is a great pancake recipe from carol Fenster's 'Special diet solutions', a must-buy book We leave the egg out or substitute Energ Egg replacer. Tastes like real pancakes ! 1 lg egg 1/2 c yogurt (we use soy. You can sub. 1/3 c milk but we've found the pancakes aren't as fluffy) 1/4 c Garbfava flour 2 Tble potato starch 2 Tble tapioca flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp honey or sugar 1 tsp vanilla 1 Tble oil Mix and whisk well. Cook 3-5 min on each side. Enjoy! doris

Dole is suppose to be gfcf. Betty in Central California

Orlando BioMedical Conference on Autism Each presenters slides and narrative of what they presented is combined in one book. 180 pages of information to use. It is only $40.00 plus $3.00 shipping and handling... Send check to: Autism Recovery Network 80 Chaney Drive Casselberry, FL 32707 Audio tapes available at: Audio Excellence 2501 22nd Avenue North, Suite 1025 St. Petersburg, FL 33713 e-mail::: audexc@... $9.00 per tape or all tapes for $85.00

Does anyone know of a website where I can order the Dari Free in BULK online? RHonda

To give supplements in gummy bears or other gummie candy, use an Xacto knife or sharp scissors to cut a flap through the thick part of the candy but not all the way to pieces. Then scoop out a bit of candy with the knife and fill with a bit of medicine, depends on the candy size, then squeeze back together. the only other supplements you might try to add to the cooking part of the recipe is minerals, calcium, but taste first because the good taste of the rest of the candy helps the rest go down. Does everyone have the candy recipes and holiday recipes in the archives? If anyone cannot access them email a help into the group. Angela

I was running out of the gfcf rolls that I had make Evan and wanted to try making a loaf. It seems that Noah's bread has been the best for us so far. I was thinking of making it in an 9 x 5 loaf pan. Any way I had saved the information on making the cinnamon biscuits with Noah's bread. My aunt used to made a great yeast bread using an old raisin bread recipe without the cinnamon and raisin. Probably because it had more sugar in it. Well, I played around with the cinnamon biscuit recipe. Even Mr. Picky, dh liked it. Evan has eaten 4 slices. I hope there is enough to save for his lunch. I added two teaspoons of apple cider vinegar to my sparkling water. It rose more than usual for me. Betty in Central California Raisin Bread preheat oven to 350 degrees Ingredients: 1/2 cup brown rice flour 2/3 cup Sweet rice flour 1/3 cup gfcf flour mix 1/3 cup potato starch 2 tsp guar gum 2 tsp baking powder 1/2 tsp salt 1/3 cup sugar 1/2 cup raisins 1/4 tsp cinnamon 2 eggs 1/3 cup oil 1/2 cup CF milk 1/3 cup sparkling water 2 t. apple cider vinegar Mix dry ingredients. Make well in dry ingredients. Add liquid ingredients (except sparkling water) and mix well. Add raisins and then sparkling water. Pour into greased 9 x 4 inch loaf pan. Bake at 350 degrees for 60 minutes.

Did someone post earlier how to make baking powder from scratch without corn starch? At the time I was not worried about not using corn. Betty in Central California

I got some buckwheat flakes from glutino yesterday and made 1/6 of the recipie below using the buckwheat flakes for the rolled oats and leaving out the wheat germ. Any rice and corn free ideas for something to use instead? It made a wonderful breakfast this morning. I am going to buy a flaker so I can afford buckwheat flakes. I made some cereal and it was okay but not great. When I get a flaker I think I will try flaking kasha (roasted buckwheat) also. This recipie was posted on the low fat recipies mailing list at tropica. HONEY MOLASSES GRANOLA Makes 7 cups. This granola is delicious served with a little skim milk and some sliced bananas. 3 cups rolled oats 1 cup wheat germ 1 cup shredded coconut 1 cup chopped walnuts 2 tablespoons sesame seeds 1/2 cup honey 3 tablespoons molasses 1 cup raisins Preheat oven to 300 degrees. Combine all ingredients except raisins in 14-inch by 10-inch roasting pan; mix well. Bake 40 minutes, until golden brown, stirring several times. Remove from oven; stir in raisins. Store cooled granola in an airtight container. Per 1/3 cup: 172 calories, 6 grams fat, 0 milligrams cholesterol, 26 grams carbohydrates, 3 grams fiber, 5 grams protein, 4 milligrams sodium. --by Tiffany Taylor

Message: 17 Date: Wed, 25 Oct 2000 19:51:23 -0500 From: Diane Hartman <dhartman@... Subject: Halloween main dish idea-Wheat, gluten, egg, corn, dairy, and soy free. Tonight I was teaching a friend how to make stuffed peppers, an item that her husband requested (she is just learning how to cook), and she asked how she could get her kids to eat them. After a few minutes, I had an idea, and the kids loved it. I thought I would share it, since I tailored this one for Halloween. I cut a jack-o-lantern styled face in the red bell peppers before I boiled them. I filled everyone's, but Tyler's with a garden skillet dish that I make. Tyler had crumbled hamburger, with beef broth, julienne carrots, peas, onions, etc..,since he can not have tomatoes. They turned out really cute, and they were very simple to make. Just be careful when cutting the faces out of the peppers, and cut them before you boil them. Otherwise, they will probably rip or collapse. Diane Hartman's Garden Skillet Supper 1 pound ground beef 2 cups diced Italian style tomatoes 15 ounce can of tomato sauce ½ cup onion, chopped 2 cups green peppers, chopped 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon pepper 3 cups cooked rice (I use minute rice) In a large cast iron skillet brown meat, onion and garlic. In a medium saucepan combine diced tomatoes, tomato sauce, salt, pepper and green peppers, boil for 6 to 8 minutes or until peppers reach tender state. Transfer tomato mixture to skillet containing meat mixture. Add cooked rice. Simmer an additional 5 minutes. Can be served alone, or as a filling for steamed peppers. Wheat, gluten, egg, corn, dairy, and soy free

For cake recipes I would use egg substitutes that work for leavening/rise. They typically have baking powder in them. :-) Jay

I have had some computer trouble and need to catch up. So give me a few days to read all my mail. Angela

I use a food processor to make pie crust. First put dry ingredients in processor, then 1/2 of the shortening/lard/oil. Mix until get those cornmeal textured crumbs. (few seconds) Then add second 1/2 of shortening/lard/oil plus water. It's done in a few seconds when it rolls itself into a ball. .

Hi, Sorry for the ignorance. But what is convection, I saw it on the pumpkin cookie post? Thanks Bernie

Hello! I've been racking my brain for a good recipe for GFCF Peanut Butter Cups. I've found some dairy-free choc. chips and can melt those down for the chocolate part, but I'm not so sure about the "peanut butter filling." :-) These are my son's favorite and I'd like to make him some for Halloween. TIA, Melanie

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 unsweeten 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 nectar, or other liquid sweetener 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

From: H Bayer <claimjmpr@... Subject: PUMPKIN COOKIE RECIPE M, W, E, P, C, S FREE It's that time of year when everyone else gets to partake in Halloween festivities and I'm always searching for fun recipes to make P. Here is a recent recipe for Pumpkin cookies. I suggest making the cookies thin for a crisper cookie and turning on Convection - if you have it. You can reduce the amount of Pumpkin for a thinner cookie if you don't have convection. 1 Cup Brown Rice Flour 1 Cup Organic Pumpkin Puree (from Natural Food Store) 2 Tbsp Canola Oil 1/4 Cup Honey or Maple Syrup. Blend Well. Refrigerate for 3 hours. Preheat Oven to 350. Drop in balls onto well greased cookie sheet. Cook at 350 degrees for 15 minutes. Cool & Enjoy. copyright 2000 by Heidi Bayer

I would like to edit my original egg substitute suggestions based on my tinkering with eggless recipes the past few weeks. Originally we found if you were making the egg substitute using baking powder/oil/water or baking powder/cider vinegar/water mixture that 1 heaping Tablespoon of baking powder per egg was needed if the recipe was also gluten or wheat-free. HOWEVER, after a lot of test baking again and again it is our personal opinion that you may want to REDUCE the baking powder to 1 TEASPOON per egg and use a LOW SODIUM Baking powder per egg. It worked and tasted MUCH better. In the cookie mixes, for the egg substitute we found that the 1 Tablespoon gelatin plus 2-3 tablespoons water per egg worked with the best results. Jay

I use the chocolate chip recipe in the Special Diets for Special Kids book, it is great, we recently found out we need to go egg free. I have made these cookies with Enger Egg Replacer and they still taste great and are soft but more crumbie, fall apart easier. Any suggestions. Julie, mom to Kristen 7 yo Kaukauna, WI

From: Diane Hartman <dhartman@... Subject: Bread Pudding-dairy, egg, corn and wheat free This is the recipe that used for my son, while he was allergic to wheat, and egg. It is a more traditional custard style bread pudding. I used the gelatin, guar gum and canola oil mixture to replace the two eggs that my grandmother's recipe had originally called for, and it worked out very well. Bread Pudding 1 packet gelatin 1/2 tsp. guar or xantham gum 1 tablespoon canola oil 2 cups soy milk( I used vanilla flavored, and omitted the vanilla or Amazake) 3/4 cup granulated sugar 1 teaspoon vanilla (optional) 2 1/4 cups cubed bread(we used Ener-G Tapioca Bread while our son was allergic to wheat) *variation- you can add cinnamon, nutmeg and raisins along with the bread, for a different flavor In a medium saucepan, combine all ingredients except bread. Bring to boil over low-medium heat, stirring constantly, until gelatin is completely dissolved. Grease baking dish, and evenly arrange bread. Pour hot mixture over bread cubes, and toss to thoroughly coat bread. Fill a shallow baking tray or large sheet style cake pan with 3/4-1 inch of water and place baking dish in center of pan. Carefully place pans into 350 degree oven, and bake for 35-45 minutes or until the top of bread is lightly golden. Be careful when removing baking dish, so that you do not become burned by boiling water in cake pan. Serve warm or chilled. Copyright , 1996, Diane Hartman, all rights reserved

Has anyone ever confirmed GF/CF status for any Great Value (Wal-Mart generic) products? There are several that I would like to check out, but there is no phone number or anything on the container. Does anyone have a phone number or email address? Has anyone ever checked the calcium source in their calcium fortified orange juice? TIA Debbie

From: "engjrntchr" engjrntchr@... Subject: Marshmallow cream This is from Cooking Live on the Food TV Network. I thought it might be useful to someone as it is dairy free. FLUFFY MARSHMALLOW CREAM Recipe courtesy Wayne Harley Brachman 6 tablespoons water 1 1/4 cups light corn syrup 3/4 cup plus 1 tablespoon sugar 4 large egg whites Pinch salt Pinch cream of tartar 2 tablespoons vanilla extract In a small saucepan fitted with a candy thermometer, bring the water, corn syrup and 3/4 cup sugar to 246 degrees. In the meantime, in a completely clean, dry mixing bowl, with and electric mixer, whisk the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the vanilla. Yield: 5 cups Prep Time: 5 minutes Cooking Time: 15 minutes

I just made the best batch of Noah's rolls to date. I used sorghum and also tweaked the recipe a little. Here it is, with modifications...also this is double the original recipe. 1-1/3 cup sorghum flour 1 cup tapioca flour 2/3 cup potato starch 4 tsp. xanthan gum 4 tsp. baking powder 1 tsp. salt 2 eggs (I used 1 heaping tablespoon Ener-G egg replacer plus 4T. DariFree) 2/3 cup oil (I used sunflower oil) 1 cup milk substitute (I used DariFree) 7/8 cup sparkling water Mix dry ingredients and wet separately except for sparkling water. Combine dry and wet in heavy duty mixer. When well combined, add sparkling water mix till just mixed in, don't overmix. Plop on cookie sheet, or use roll forms. Bake 20 to 25 min. at 400. I think it made about 15 rolls. The tapioca flour has been reduced and more sorghum added. All the rice flour is replaced by sorghum. The sparkling water has been increased a little bit. I have to give credit to Robin Weber for giving me the idea to reduce the tapioca to make them less gluey inside. Sherri Mom to Paul, age 5, PDD

I tried Alicia's Better than Cheese lentil recipe and put the lentils into this recipe. Dh did not care for it. Evan loved it and ate 3 servings. My niece and I liked it but Evan's brother said he wasn't hungry. I plan on trying it one more time but this time I will put the lentils into the blender with the dry ingredients. I think I would like it better without their crunchiness. If you like the impossible pies from Bisquik this is not too bad. Not quite like quiche but close. GFCF Impossible Better Than Cheeseburger pie 1 Pound ground beef 1 cup Better Than Cheese lentils 1 1/2 cups chopped onion 3 tablespoon gfcf margarine 1/2 teaspoon salt 1/4 teaspoon pepper 11/2 gfcf milk sub 3 eggs 1/2 cup instant potatoes 3/4 teaspoon baking powder 2 tomatoes, sliced sliced sweet peppers Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown; drain. Stir in salt and pepper. Spread ground beef and Better Than Cheese lentils in pie plate. Beat milk, eggs, margarine and dry ingredients until smooth. 15 seconds with blender on high or 1 minute with hand mixer. Pour into pie plate. Bake 25 minutes. Top with tomatoes and sweet peppers. Bake until knife inserted in center comes out clean, 5-8 minutes. Cool 5 minutes. 6-8 servings. Betty in Central California

I've been baking my own Bette Hagman bean flour bread, slicing, and then freezing it. To thaw it I usually take out a couple of slices the night before and put them on the counter in a ziploc bag. The result is that the bread is dryer and more crumbly than it was originally. Is there a better way to defrost it and keep it moist? -Lisa

My son (age 3 1/2) has been doing so well but lately he's been acting so incredibly hyperactive. He wasn't like this before and we're not sure what is causing it. He's been on the GF/CF diet for 6 months with a few changes (switched off corn and added rice). Has anyone found anything natural, as in supplements, to help curb anxiety? It's like Jack is just jumping out of his skin -- bouncing off the walls, gritting his teeth constantly, clenching his jaw and acting a bit aggressive at times toward my 2 year old. This is all new and we're so discouraged and not sure what to try next. He only gets an hour of OT a week and I know we need to do more in the home to supplement this. I have a trampoline, a crash pillow, I massage him (he hates the brushing). I read "The Out of Sync Child" and that really helped. Any suggestions would be greatly appreciated. Lisa in San Diego

Hello group! I am currently pursuing the idea of saving some money for my son's diet. I have looked at all of my options and the only way that I see a way to do this is to buy in volume from the manufacturers'. I am looking into buying at a distributor price and saving 20-40% below cost. The only way that is really feasible of doing this is by splitting cases with others. I don't know of anyone who is currently on the diet locally, so I decided to look at the group and try to help someone out here as well as myself. If it weren't for my father's help, I would not be able to financially do this diet. Besides, the only store that carries any significant "suitable" selection is 65 miles away, obviously not very convenient or cost effective! I want to do this and help others at the same time. If there is anyone interested in dividing cases of products (I'm looking at just about all my son eatsâ¦flour, pudding, mixes, etc.), then please e-mail me privately and we can work something out. Thanks for all of your time. Melanie Johnston, Ohio

Rice Cripies Treats that are made with out refine sugar? Thanks Mary (So very new to this)

From: "Chance Family" <atchance@... Subject: 2 recipes to share I found a couple of interesting recipes in my magazine the other day-- they are relatively allergen free Baked chicken poupon Mix 4 TBS gray poupon mustard 2 TBS oil 1 tsp garlic powder 1/2 tsp Italian seasoning in a ;large bowl or plastic bag. Add 1 pound boneless skinless chicken mix till coated. Bake at 375 for 20 minutes or until done Pork with roasted peppers and potatoes Season 4 pork chops with pepper. Heat 1 tbs olive oil in skillet over medium high heat. Add pork chops and cook 10 minutes or until well browned. Remove chops and add 4 medium red potatoes, cut up (if it were my family I'd add 8) 1 medium onion sliced and 1 tsp oregano. Cook 5 minutes or until brown, stirring occasionally. Add chops back to mix with 1 cup chicken broth and 1/2 cup diced red peppers. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Tammy

From: Kathryn M Przywara <gidget26@... To: NO-MILK@... My kids are both on a pasta kick. So I've come up with a few winners and losers over the past couple weeks. Here is a yummy side dish that both my kids just loved. It turns out rich and creamy and just sticky enough for the baby to pick up with his fingers. I'm not exactly sure how much noodles I used since it was originally part of a side dish kit. When I read the ingred for the sauce packet, I decided not to use it bc it had peanuts in it. I'm guessing it ws probably about 4 oz of noodles or less - it was about 5 servings. I served it with a chili-ginger pork roast with oyster mushrooms. Kathy P. Quick Curried Noodles 4oz Rice Noodles (the fettuccine size ones like you would use for Pad Thai) 1 1/2 c. water 1/2 c. coconut milk 1 tbsp curry paste (or to taste) - I use the Thai Kitchen Red Curry paste 1 tbsp fresh coriander leaves, minced or 1 tsp dried (optional) Soak noodles in hot tap water. Bring water, coconut milk, and curry past to a boil. Drain noodles and add. Reduce heat to simmer and cook 3-5 minutes or until noodles are tender stirring occasionally. Remove from heat and separate with a fork. Noodles will absorb all the liquid and sauce will thicken upon standing.

Lori Were do you live?? Hugs, Terry.B

Has anyone ever made homemade jam/preserves/jelly? My son loves all things strawberries and we are going to try the Feingold Diet in addition to the GFCF and need a substitute for the strawberry preserves he always has. I would love a recipe or a point in the right direction. I saw one company selling papaya jam at the DAN conference in San Diego and it was something like $11 a jar. Pahlease!!!! Anyway...I appreciate any help on this one. Lisa in San Diego

I'm sorry...I should have clarified my question: I was wondering about nut butter substitutions. I am looking for a substitute for peanut butter in recipes, due to the mold content. For example, I find almond butter more "runny" than peanut butter. Would I add more flour? I hate "winging it" especially at those prices. Thanks! Michelle

In a message dated 10/18/00 9:04:45 PM Central Daylight Time, GFCFrecipes@egroups.com writes: << Has anyone else used the phytobears from mannitech? BL I have. All my kids like them a lot, and they are supposed to be helpful from an immune system perspective. I use them as the "reward" for taking some of the less pleasant supplements! Other people I know use them as a treat at school for when the other kids are having some little sweet item. Jane

Have any of you had success in the interchange of nut butters? Especially almond butter for peanut butter. Michelle

Hello everyone, We decided to take our son off the gfcf diet last week because there were no improvements. We at least gave it a good try. What I have now is a cupboard of useless food. Highest bid (plus you pay for the shipping) by Monday takes all in hopes that someone else could use all this stuff but cannot afford to buy it all. Please note that shipping might be costly to send this much weight. I'll let you choose how you want it sent. I can only take a money order or bank check/cashiers check since we just moved and have yet to find a good local bank. Most flours i have taken out of its original packaging and had put into airtight jars so It will come to you double sealed in ziploc baggies with the name of the item on the baggie. Unless noten it all came from miss robens. 2 or 3 Individual cups Imagine chocolate pudding (gfcf)(originally a 4 pack but still have the box they came in) 2 miss robens chocolate cake/brownie mixes (unopened) 1 miss robens white cake mix (unopened) 2 18 inch pizza crust mixes (unopened) 1 box tinkyada brown rice lasagna noodles (unopened) 1 box honey almond rice pudding mix (unopened) 4 ounce package ascorbic acid (vitamin c)(unopened) 1 lb chickpea flour 1 lb enerG egg replacer (minus 2 teaspoonfuls) 4 ounce package guar gum (unopened) 2 packets saf yeast 1 lb 8 ounces poha flakes (1 package unopened) 5 lb potato starch(unopened) 1 lb sorghum flour 4 ounce package soy lecithin granules (unopened) 4 ounce package xanthan gum (unopened) 3.75 lbs light buckwheat flour (cathy's online store) 1 lb enerG soyquick powder (unopened) over 8 ounces aluminum free baking powder (8 ounce package still unopened) Special Diets for special kids book by lisa lewis More from the gluten free gourmet book by bette hagman 4 hamburger/hotdog bun forms. (can be shaped to make hot dog buns) approximately 170 serenaid pills. I seperated them into tens and put them in travel size baggies. No longer have the bottle 8 ounce package arrowroot starch/flour (unopened) Now these I have yet to weigh them but it looks like they are all over 4 lbs each. i will weigh them exactly at some point if you need to know for sure. Need to borrow a bigger scale first. Dari free powder (between 1 and 2 pounds) Brown "bette" flour brown rice flour potato flour soy flour 2 boxes beechnut baby rice cereal (1 opened and missing some)(used in some recipes that were posted i think) sweet white rice flour white rice flour If i find anything else I'll just throw it in. As you can see i spent a great deal of money, stored everything in airtight jars, in a seperate fridge we had. yup i refridgerated or froze everything just to be sure it stayed good when i needed to use it. If you are interested please email me privately. stressed111@... I also have a good supply of fresh vanilla beans that i can sell at $1.00 each plus postage if anyone is interested. Please email me privately at stressed111@... I also made a big bottle (I don't drink so i dont know exact term for it size) 750 ml of vanilla extract that i made from russian potato vodka so its gfcf. It needs to be strained as the beans are still in it but it is STRONG and you can add more vodka to dilute it and have even more. I will sell it for what it cost me plus you pay for the shipping. $25 (its nearly full)Its a great bargain for those who bake a lot of cfgf foods. I had peeled the label off the bottle and lost the cap (it rolled away never to be found again) so it has a soda cap on it which has sealed it extremely well! (no leaks and i shook it hard a few times everday for 3 weeks) If interested please email me privately at stressed111@... first email interested in buying it gets it unless they fall through . Sorry. You can always buy some beans and make it yourself if you want to. Warm wishes lori Parker mom to 3-3/4 yr. old Brandon (Autism)

In a message dated 10/18/2000 7:58:56 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << Which flours should be refrigerated? I only refrigerate rice bran but I am thinking that brown rice should be refrigerated too. Thank you, Vera - Vera - After an infestation with flour moths - (they get into EVERYTHING!) I started storing all my flours in my freezer - except for small quantities that I keep in sealed containers in the pantry- The infestation I had was only resolved by throwing out ALL grain products, spraying the cabinets with household pesticides then washing all the cabinets - Finally I simply moved! (JK - it was a co-incidence that we moved shortly after I "fumigatedlast September ) But I haven't had any flour moths since that ! Sue

I just got a Zojirushi Home Bakery Traditional V20 and am very happy with it. Its double paddles are good for handling gluten-free dough and it bakes a horizontal loaf. I've been making the Bette Hagman Bean Flour bread by hand with good results, but last night I made it for the first time with the bread machine and it came out better!! The Zo V20 has a "homemade" setting where you can program all the cycles. Mine was set as follows: Crust Setting: Medium Preheat: 20 min. Mix/Knead: 7 min. Rise 1: 40 min. Rise 2: OFF Rise 3: OFF Bake: 75 min. Keep Warm: OFF During the knead cycle I add extra CF milk/water if needed and scraped the sides a bit (unfortunately the machine stops when you open the lid). Then when the rise cycle starts I remove the paddles so you only have two small holes in the bottom of the loaf. Afterwards you need to spread the dough with a spatula to get it somewhat level in the pan. After it finishes baking I brush melted GFCF margarine on the hot loaf. The result was a soft golden crust, and bread that was moister and had less holes than when I made it by hand. Certainly cleanup was easier. The only thing I dislike about the machine is the sound of its beep. It's a bit loud for me and somewhat piercing. Can't have everything. My son likes the bread so I'm a happy camper. Good luck. -Lisa

From: kmachef@... Subject: pumpkin pudding hi: thought I'd share this one: 1 cup pumpkin 2 eggs 1/2 cup honey dash of cinnamon and nutmeg whisk together. put in 4 small custard cups. put in a 9" X 13" pan with 2 inches of water in the pan (a water bath). bake at 350 degrees for 45-60 minutes. I made this today and it took 55 minutes for the knife to come out clean. once cooled, I add a little milk substitute and stir it up to make it creamier. kevin really loves this. it's a great way to get him to eat eggs. katie

RICE DREAM Made from Imagine Foods. Verified this week. Rice Dream Frozen Deserts come in a variety of flavors. The following three are the ONLY ONES that are GF/CF: Chocolate, Carob and Vanilla. All others are not. Many Imagine Puddings and Veggie Soups are also OK. Read your labels. I do not have Imagine Foods telephone number available (if someone does please post). They will provide you with a letter stating what products are GF/CF. (In addition, I like speaking with companies because along with the list, they sometimes provide a coupon for free or discounted products. :) For those of you who's children will not eat Rice Dream here is a great recipe. CF Ice Cream Easy to make. Best used with an ice-cream machine, but can be done without one. 8 oz water 1/3 cup dry powdered DariFree 1/3 cup sugar 1 1/2 tsp egg replacer (or one beaten egg) 1 tsp canola oil 1/2 tsp vanilla (a little less if using beans) 1 pinch of salt Mix the water add DariFree until dissolved. Add the rest of ingredients and shake well. Next, add ice cubes to make 16 oz of liquid. Shake and put in blender until all ice cubes are dissolved. Once the ice is melted, should be cold enough to put in ice cream machine. Without ice-cream maker, use ice pop molds or freeze for one hour then remove and mix in same bowl with an electric mixer. Repeat two more times. Rhonda

What is the measurements to make buttermilk? how much vinegar to I add to my milk substitute. Thank you! Julie Kaukauna, WI

4oz Rice Noodles (the fettuccine size ones like you would use for Pad Thai) 1 1/2 c. water 1/2 c. coconut milk 1 tbsp curry paste (or to taste) - I use the Thai Kitchen Red Curry paste 1 tbsp fresh coriander leaves, minced or 1 tsp dried (optional) Ruth G

From: "Anne" <anne1@... Here is the recipe for the Buttercream Non-dairy frosting: Chocolate, vanilla,orange, any flavor depending on taste! 1/4 cup dairy free/soy free margarine, softened 1/3 cup cocoa powder 1 tsp vanilla 2 cups confectioners sugar 2-4 tablespoons water With an electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase the water. If a thicker one is desired, decrease water. VANILLA: Omit cocoa powder, and increase sugar to 2 1/2 cups. ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase confectioners sugar to 2 1/2 cups, and add 1/2 teaspoon grated orange peel. Substitute orange juice for the water. LEMON: Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups. Add 1/4 teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water. I've only made the vanilla and chocolate so far, but with Halloween coming up, I thought I may try the orange. Enjoy! Anne

Dear Listmates, Which flours should be refrigerated? I only refrigerate rice bran but I am thinking that brown rice should be refrigerated too. Thank you, Vera -

hi there i have one cereal that i feed my son that is gluten casein, sugar free. does anyone know how to order the gorilla munch cereal, or amazon frosted flakes? and are they also sugar free? any other ideas for cereals that are sugar free, GFCG, as well as artificial colors, and flavors. yikes, tall order, thanks chris

Hey PAm ! About 42 years ago as a Brownie I remember making a TURKEY centerpiece using a potato, toothpicks raisens and a pimento stuffed green olive - Heres how it went together- Put 3 toothpicks in a triangluar pattern on one side of the potato (2 are legs - the third one is simply there so it can actiually stand up !) Place raisens on toothpicks that represent legs covering the whole of the toothpick - leave 3rd one bare (it is less noticeable that way) on the other side of the potato on the end near the legs place one toothpick in potato for a neck - place raisens on toothpick leaving top point bare - put olive on top with pimento end pointing forward - pull out pimento slightly to represent the turtkey's whattle (?sp) Then do a fan like arrangement of toothpicks on the other end to represent the turkey's tail - covering again each toothpick with speared raisens Simple GF/CF - portable and since I remember it so distinctly 42 years later it was obviously impressive to a 7 year old's mind! (But then again the 50's were a simpler time ! LOL ) Sue

The first labsquaters of spring are delicious, raw, in salads. Yours, Kathy in southwestern Michigan

Does anyone know of some GFCF gummies? My son would be very happy! Thanks, Jane In a message dated 10/13/00 6:56:52 AM Central Daylight Time, GFCFrecipes@egroups.com writes: << Get some gummies and you could call the end result worms and dirt like they do with chocolate cookie crumbs. Have you tried using one of the mocha mix whipped toppings? BL

(I have not checked GFCF status for candy corn but here goes) From: "Scheer Family" <scheer@... Subject: Halloween Recipe Orange Jack-O-Lanterns Cut the tops off of naval oranges and scoop out the insides. Carve out faces like you would on Jack-O-Lanterns. Fill with ice cream or a non-dairy alternative (dark chocolate or lemon work the best). Put a cinnamon stick (if not allergic to cinnamon) in the top of the orange. Put the top of the orange back on and keep in freezer until ready to serve. "Creepy Hands" This is a very inexpensive party favor you can give to children, that will definitely make an impression! 8 cups popped popcorn Candy Corn 6 clear industrial food handler's gloves Orange or black ribbon 6 plastic spider rings Place one candy corn in end of each glove finger for fingernail (point down); pack glove tightly with popcorn. Close bag at wrist; tie with ribbon. Place a spider ring on 1 finger of each hand. Makes 6 "creepy hands".

From: "Lynda Mitchell" LyndaMitchell@... Rice pudding Can be made ahead and served cold. 4 Cups water 3/4 cup white rice (preferably basmati) 1 qt. reduced fat or 1% soy milk 1/2 cup pure maple syrup 1 tsp.. ground cinnamon 1 teasp. pure vanilla extract (grain free) 1/4 cup currants or raisins 1 teasp. freshly grated lemon peel. Bring water to boil in heavy saucepan. Add rice and simmer, uncovered, for 5 minutes. Remove from heat and allow to sit for 5 minutes. Drain rice and return it to the pan with soy milk, maple syrup, cinnamon, vanilla, currants or raisins, and lemon peel. Bring to a boil, then reduce the heat and simmer gently for 30-40 minutes or more, stirring often, until pudding is thick and creamy. Serve warm or chill for at least 2 hours or overnight. Lynda

From: "Hutton, Karen" <khutton@... Subject: /R - Pumpkin Chiffon Pie I know this is too late for the Canadians, but maybe US counterparts might enjoy. I have always liked this pie better than the traditional pumpkin pie as it is lighter and requires no crust. Although it asks for a crust I just pour the pumpkin-mixture into a glass pie dish and cool. It slices out just like a regular piece of pie. And remember to use GF products. PUMPKIN CHIFFON PIE 1 envelope (l tablespoon) unflavored gelatin 1/4 cup cold water 3 eggs, separated 1/2 cup firmly packed brown sugar 1 1/4 cups solid pack canned pumpkin 1/2 cup milk 1/2 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 cup granulated sugar 1 9 or 10 inch baked pie shell Soften gelatin in cold water. Combine together in heavy saucepan the egg yolks, brown sugar, pumpkin, milk, salt, and spices. Cook over low heat, stirring continually until thick and smooth. Remove from heat. Stir in gelatin until dissolved. Chill until mixture thickens to consistency of unbeaten egg white. Place the egg whites in small bowl until very foamy. Add granulated sugar, l tablespoonful at a time, continuing to beat until stiff peaks form. Transfer to large mixer bowl. Mixing on low add pumpkin mixture slowly, mixing for l minute or until well blended, moving bowl control back and forth frequently during mixing. Stop mixer; scrape sides of bowl and beater. Pour mixture into baked pie shell. If desired, garnish with pecan halves. Chill for 2 hours or longer before serving. KAREN HUTTON

Hi My son is in first grade and he has to create an animal by decorating a fruit or vegetable. They have been studying farm animals so I think a cow, sheep, pig, horse or rabbit would be good choices to make. Do any of you have any suggestions? I imagine that he can use other things besides the main fruit or vegetable to decorate it ie. raisins or marshmallows. He has to make this himself and he also has to carry this in his backpack onto the bus. Obviously it has to be GFCF because he will be handling it and perhaps nibbling when working on the project at home. Any help would be appreciated!!!! thanks Pam

From: A & L Sherlock <ashrlock@... Subject: /R After meringue cookies My mother in law adapted these to be gf. They are great after you have made a bunch of meringues. 2/3 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1/2 tsp gf vanilla 2 egg yolks or 2 eggs 2 1/2 cups gf flour mix 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt 1/2 cup dates, chopped 1/2 cup raisins Cream sugar and butter. Add eggs. Then dry ingredients. Bake at 350 for approx 12 min.

I know I can order this from Miss Roben, but is there a way to make it myself? Could I just try to grind the heck out of granulated sugar in my old blender (hopefully it will do the job) and add some tapioca or potato starch? Thanks in advance, Carol in Florida

OK...I am swallowing my pride and asking if anyone can solve this mystery... One day I made salmon puffs from the Meat Puff recipe...I used boneless skinless canned salmon, rice flour, rice cereal crushed in a baggie, flax seed boiled in water for the egg replacer, baking powder and Dari-Free, as per the standard recipe, plus added some shredded yellow squash. My son is skinny, so I made the balls, rolled them in rice flour, flattened into little patties, and fried in about 1/4 inch of olive oil. The were great...my son LOVED them...he asked for them for breakfast the next day. Of course, I decided to make more, this time making a double batch. I made them the same way! Same ingredients! The only thing different was I used whole canned salmon with bones, took out the biggest bones and skin, and mashed up the rest of the tiny bones. When I went to fry them like the time before, they came apart in the oil into a wad of mush. I never had anything behave that way before...they just floated apart. I can hardly explain it....I had a pan of oil with a layer of mush on the top that would not hold together it was like they dissolved. I ended up baking the rest of them, and my son didn't like them nearly as well...My question is...does ANYONE have ANY idea why they would do that? I have racked my brain trying to figure it out. Sorry to sound so dumb, but this really bugs me! Sherri, a Kitchen Klutz and Mom to Paul age 5, PDD?

Due to a recently discovered corn issue, I'm making my own corn-free baking powder--no problems. Now I need to eliminimate aluminum from both the corn-free baking powder and soda (if there's even any in there--I don't know). I know Featherweight makes an aluminum free baking powder, but I don't believe it's corn free though. Does the standard Arm & Hammer baking soda contain aluminum? If so, is there a brand that does not? Thanks in advance for your help on these issues - Carol in Florida

Check out Asian markets. I found an Asian market today and got a pound of rice flour for $.79 and sweet potato flour and sweet rice flour for $.89/lb. I was paying a whole lot more than that at the HFS. Also got great deals on rice noodles -- they come in all sizes -- for $.89 and $.99 a bag. I was so excited. But beware...I bought some of those rice wraps (like egg roll wraps, only made from rice). When I got home I saw that there was a bug baked right in. Mmmmm...fiber ;) I'm sure the standards for food overseas aren't what they are here! Lisa in San Diego

While I was surfing this afternoon, I came across this product made from cassava flour. The shipping is too prohibitive for Canada, but some of you in the US might be interested. www.chebe.com BL ****************************** * v'col netivotcha shalom * ******************************

here is my e-mail address. Lonnette

Not to be rude, but is this really the appropriate forum to get people to read your article? April

Bridgett, I did not wait for the doctor unless you want to do the testing first. Some doctors think that it is crazy. The only thing I needed from the doctor was her to fill out a paper for the school so that Evan could have the food that I sent to school. I don't know WHY they needed it unless it was because they ended up having to feed him in his room so he would not grab food off the other trays at lunch time.

Thank You for the welcomes :) I have a few more questions...Do I need to wait for the Doctor's ok to start this diet or do I put him on it myself...also what do you guys do for the holidays? I would say that one would be very hard especially since I do all the cooking and other family members come to my house...I don't know what I'm going to do. Bridgett

Does this yogurt taste okay without flavoring. Has anyone successfully flavored the yogurt. My daughter loves key lime pie flavored yogurt and i am wondering if i replaced the lemon juice with lime juice if this might make it taste similiar. Any suggestions would greatly be appreciated.

Looking to make pizza, any receipes with a bread machine? thanks, Julie

I crush potato chips (I use Lays classic) & dips nuggets in egg & coat with chips. I usually add a little paprika to the crumbs. I don't think it effects the taste, really, just gives it a darker brown color. They are yummy!! April

I'm new to this group and I'm so glad I found it..... We just started the ABA therapy for my son just last month and he's starting to improve.....Yesterday someone told me about a place I can take him to test him for yeast and said they put them on Gluten free diets....I only know very little about this and would like to take my son there.... I joined this group to find out more about this diet.....I have a question do you have to make two meals? (one for my son and another for the rest of the family) Thanks :) Bridgett in Kentucky Mommy to: Matthew and Joshua

Dear friends, This is off topic, but I thought there must be an "expert" parent out there who might have some lead on this type of information. My sons SPED teacher (who is awesome) is working on her PHD. It is in Language Arts and Literacy, and her disseratation is going to be on Reading Comprehension and the Hyperlexic child!!! How perfect to have her with my son! I feel so blessed. (both my sons are Hyperlexic) She is looking for more information and if any of you have any pointers to this information please let me know. Below is the email she sent to me today. Please send any information you might have to me PRIVATELY. rejoycel@... Thanks! hugs, Joyce Taking it One Day at a Time with God's help! ************************** Joyce, Josh is making some nice gains, I will fill you in on them at our next meeting, but he is doing well. I have to do a book review or article review that deals with research. am looking for any update information on reading comprehension and hyperlexia if you come across anything please forward the Journal's name or site to me. Thanks Nancy

We recently started a rotation diet (sensitive to rice... and don't want to develop any more sensitivities). I have tried to make bread/muffins/cookies w/ Amaranth, Quinoa, and Tapioca separately and mixed together with always the same result ... very gummy sticky bread/muffins/cookies. My son is 18mo old and has a hard time chewing these disasters. I'm not a cook and I must be doing something wrong any suggestions?? Thanks! Denise

In a message dated 10/08/2000 9:44:40 PM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << I've been taking Dulse in capsule form. I did n't know it was a Sea Veggie. :) ttfn, Alicia My grandmother (who would be 116 if she was still living - use to snack on dulce - it is an acquired taste - I use to nibble it when I was little but it was so salty! I haven't seen it for years - Occaissionally I have seen it in the dairy section of stores. Sue

Hi, Anybody have this cookbook maybe willing to lend it to me? I am trying to get my own copy but it looks as though it will be at least a month before I can get it on special order. Thanks, Joan Have a great day!

I got some in Thursday, ordered from Gluten Solutions. Haven't tried yet, but since my boys are both awake this is an awesome idea for a mid-night snack! (Actually 12:45) OK, 1:15 AM now, and the concensus is an overwhelming thumbs up! Both boys and me think they are great. I find they don't break quite as eeasily as regular ones. Ingredients: tapioca flour, sugar, cornstarch, lecithin, salt. 8 come in the box, cost $4.95. I see on the box that these are called 'Cerrone Cones' developed for a boy with that name. They are distributed by Gluten Free Pantry. Joan Mom of the 4-S club

Brenda-Lee, socialization with any degree of "normalcy". << I have taken Valerian Root myself, but never considered it for my son. How does it help your children? What effects do you see in them? What age is it safe to start using it with? God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Terry, I'm sorry it's taken me so long to get back to you on this one. I've been rather sporadic in checking my email since Rebekah was born. Surprise, surprise! Anyway, we are not going to vaccinate her except for tetanus. We believe that it was the vaccines that messed up Thomas. Anyway, Rebekah is doing great and has already gained a full pound! :) God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

Has any one tried new Waffle cones that I have heard rumor about?? If so... any good and where do I get them.. Thanks Lorraine

Original Message from Joanne Spotten jspotten@... This simple pancake is delicious. I didn't want to wait until my bananas were really ripe and it was still so good. Banana Pancakes From: "Breaking The Vicious Cycle - Intestinal Health Through Diet" Copyright: "Elaine Gottschall 1994" Exported from MasterCook

This simple pancake is delicious. I didn't want to wait until my bananas were really ripe and it was still so good. Joanne * Exported from MasterCook * Banana Pancakes Recipe By :Elaine Gottschall, B.A., M.Sc. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

Thanks Joyce. I am pleased you had time to look at it. BL ****************************** * v'col netivotcha shalom * ******************************

I just made GFCF brownies and they (or it) stuck to the pan, but the texture and taste are good. It's just crumbled. Is there an easy recipe for a cool whip substitute so I can mix some with this brownie stuff? What would I call the end result? I am hoping I can do this in time for dessert! Joan Have a great day!

I adapted this recipe from a very old cookbook I have. The cookies really do taste good and the dough is easy to work with, so I thought I'd share. Also, if you're looking for a cute idea for Halloween cookies, go to the marthastewart.com website and look up the Spider Web Cookies. I'm using the idea for my son's classroom, and adding a gummy spider on top. Ethel's Sugar Cookies 3/4 cup GFCF margarine 1 cup granulated sugar 2 eggs 1/2 tsp. GF almond extract or 1 tsp. GF vanilla 2/12 cups GF flour blend (I use a mix of 1 cup sweet rice flour, 1 cup rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch) 1 1/2 tsp. xanthum gum 1 tsp. baking powder 1 tsp. salt Mix margarine, sugar, eggs, and flavoring thoroughly. Combine flour, baking powder, salt, and xanthum gum together; blend in. Chill at least 1 hour. Heat oven to 375 degrees. Roll dough 1/8 in. thick on lightly floured (rice flour) surface. Cut shapes with cooky cutter. Place on ungreased baking sheet. Bake for 6 to 8 minutes. Makes about 4 dozen cookies. You can either decorate these with GF sprinkles and bake that way or add icing after they've been baked and cooled. Enjoy, Joan

Shari, Thanks for the smile this morning. Isn't it great that we can laugh about these silly things, when at one time we might have cried. I also loved your sharing of your sons communication with you. It made me laugh. My 6 year old home with pneumonia and on antibiotics and double dose of Pro Bio-gold, asked me why I was laughing. Your story made me think of recent "communication" in our house. I agree "diet or something else" who cares just thank you God! Anyway, Josh-8-PDD, and Joey-6-Asperger, were playing in the living room yesterday. My husband and I heard this conversation: Joey: liar liar pants are on fire! Josh: My pants are not on fire! Fortunately, Joey's speech therapy has had lessons on Idioms so Joey was able to explain this to Josh. Both boys laughed and Mom and Dad were rolling on the floor with laughter and delight in the Kitchen. More laughter. Joey is looking over my shoulder correcting my spelling and typing errors. Thank God for the miracle of today! Where we were not so long ago. This is all worth every heartache. Looking forward to being another success story. We are already on our way! hugs, Joyce Taking it One Day at a Time with God's help!

Hi all, wanted to share....Someone sent me to Huberts to buy bun pans, I was ECSTATIC : ), I could FINALLY make buns for my son...I went to the site and saw 12 @ $30.99....(I MUST have missed the "each") WELL, I figured I would keep 2, and sell the other 10.....WELL, IT, and I mean IT arrived to today, 1 PAN at $30.99 & It was for a PROFESSIONAL KITCHEN, it was 5 feet long, and It would not anywhere CLOSE to fit into my oven, LOL, I think if they won't take it back, I will put it on the front of my minivan for more protection against front accidents, this was a heavy baby...SO thanks for the info, : ) I know it was supposed to be useful, but it Gave me a HUGE LAUGH!!!!! ON A HAPPIER note... 2 of my kids have "certain antibiotic resistan strep" so they have to be put on the heavy duty ( OF COURSE with diflucan...no questions asked...) BUT MY SON, (6.10 from autistic at 3 to new disagnosis-develop delay for you newbies) I said why didn't you tell me your throat hurt? And he said (word for word) "Well it DID hurt, but it's fine now!" and I asked "When did it hurt?" and he said "When the Dr. stuck the stick in my mouth and pulled out my throat!" ( Culture) I was ecstatic, it was so appropriate!!! Diet./Supps? WHO KNOWS, but his Language is UNBELIEVEABLE!!!!-Shari NY

To other Moms out there: My 3.5 y.o. son (HF PDD-NOS) runs me ragged. I'm sure you are all in touch with this emotion. There are some days I feel like I'm going to have a breakdown. I also have a 2 year old daughter (NT, an absolute dream child) but still...they fight...he screams...she screams...then I scream. Every morning I wake up with the promise that I won't yell and by 5 pm, I've lost it 5 times. At the end of the day I feel like a failure even though I've given these kids my entire life. I live and breathe "finding the cure" for my son. So...my question is...I realize that I need help in terms of my anxiety and stress. Has anyone found anything -- nutritional, homeopathic, herbal, supplement-wise -- that has helped with how YOU feel? I know what an impact we as mothers have on our kids and I feel like I'm going down the wrong road. I need to get a grip on the stress. It is so overwhelming at times. My husband is wonderful...but he is at work with adults all day. My mantra is "motherhood is the most important job on the planet." At the same time, I feel like I should be fired. Lisa in San Diego

Hi friends. This past Monday I started a cake decorating class. They past around all the Wilton products that they want us to purchase. Of course I looked at the ingredients and have questions about many of the items. I spoke with the instructor about my concerns and she said for me to find the products that will work for my family. I was wondering if anyone out there is familiar with the Wilton Method and products and have any suggestions about making the frosting. The recipes aren't that much different than the ones we have been posting, but I was just wondering about things like the clear vanilla and butter flavoring. I will order the natural food colors from Squirrels Nest when they have them again. But just wondering. I've got to call Feingold tomorrow because I have another question for them, but will be checking with them too. Any suggestions appreciated. hugs, Joyce (The future may hold a gfcf cake decorating business) Taking it one day at a time with God's help!

I've been making the Bette Hageman Bean Flour bread recipe by hand with good results. I recently bought a Zojirushi V20 to lesson the work involved in making the bread. I know I can program it to remove the 2nd and 3rd rise times, but was curious if anyone has done a full program specifying the knead and bake times for this recipe as well? Just hate to reinvent the wheel if it's not necessary. -Lisa

I am wondering if anyone has any great ideas to grind nuts to a powder or very fine, I have a normal hand grinder and Megan will not chew the larger peices (which are actually quite small) I want to use walnuts, they seem to have a lot of fiber in them shredded coconut is also rejected!! Cant wait until she learns to chew!! Thanks Linda

Does anyone know where you can find rice flour in bulk -- at a good price? Lisa in San Diego

I have not been able to find a good "just rice" cereal (my son is allergic to corn as well as gluten). Plus, the prices on cereal in these hfstores are outrageous. The best deal I've found is bags of puffed rice for $.99. Then I take it and make homemade granola with it. I take half a bag of puffed rice and mix in pure maple syrup (use your judgement on how much), chopped nuts (whatever I have available) and a huge chunk of either almond butter or peanut butter. Almond butter is better, IMO. Mix it all up and put on a cookie sheet/s. Bake at 375 F for about 6 minutes. Keep an eye on it because every oven is different. It can burn real fast (don't ever put on broil -- I ruined a batch trying that). You can turn it over for another 5-6, but my kids are usually screaming for it, so I just take it out and pour almond milk on it and they are in heaven. Lisa in San Diego

Is anyone out there doing GF/CF along with the Feingold Diet? Do you have to pay the $75 to get info on this diet from The Feingold Association??? I haven't really found a website that goes into great depth on what to do exactly. Lisa

Here's the recipe, but I can't take the credit for it...I got it from the archives. But here it is anyway! 2 cups peanut butter 2 cups sugar 4 eggs chocolate chips--12 oz or so Bake at 350 for 10-12 minutes...I had to bake mine a little longer, probably because I made them big. Since I used all my chocolate chips, I will probably substitute cocoa next time I make these. They were a bit chewy by the next day, but they were still yummy! April

Hi everyone, I'm excited about this recipe. I love it and it doesn't have sugar. (I've been baking for the kids with sugar and I have a sugar intolerence and it's starting to get to me. sniff sniff, good bye Toll house cookies) I don't know if my boys are going to even try them because they don't like coconut, but if you have a child that does, it's worth a try. mmmmmmmmm. Sugarless Date Cookies 1/2 cup gfcf margarine 1 egg 1 cup gfcf flour (I used sorghum instead of rice in the Hagmen blend) 1 tsp. Baking powder 1 cup coconut 1/4-1/2 cup dates chopped mix all together. Roll into a log and chill for 2 hours. cut into 3/8" slices. bake on greased cookie sheet. oven temp 350* for 12 minutes. They are a little dry, but nice tasting for not having sugar.

That sounds so cool and creative Carol. What an amazing mom you are. BL ****************************** * v'col netivotcha shalom * ******************************

anyone, my son eats bananas, grapes, however I can't say he has any of the symptoms that you describe. he sleeps through the night, BM's are loose but not watery. How do you know that they are allergic to Phenols? Julie

Lorie We started the diet and hit a plateau and had some regression in our 3 ½ year old son 4 months in. He started stimming more and diarhhea came back. He was over dosing on phenols - particularly bananas (there are over 200 of these) We started a strict GF CF rotation diet to figure out where the issues were coming from and found bananas lead to hyper, stimmy, night wakening and hysterical laughing, and foul bowel movements. We eliminated bananas and other phenols and did really well here. Less stims, better BM and no night wakenings. Others have had the same experience. I hope this helps Lisa A Jeffs Mom

In a message dated 10/10/2000 7:51:45 AM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << While I am thinking about just making chocolate cake muffins and writing each child's name on the top, I was wondering if there were any other good ideas. It doesn't relate at ALL to your themes, but the most popular snack I ever sent to my grandson's class was a train cake. I made miniature loaf cakes (uses a muffin's worth of batter) for each child, (don't forget the teacher) frosted them to look like train cars. On some I drew windows, others I made into open cars, loaded with "coal" (chunks of semi-sweet chocolate), "jewels" (broken bits of hard candy), pumpkins (Halloween candies), etc. Use your imagination with any gfcf candies you like. Of course, each car got 4 Lifesaver wheels. The first car had smoke stacks, made from a ring pop (taken off the ring), and a flag with the message "David's Birthday Train." I also made a LARGE 3'x6' paper track to lay the train out on. Draw in features such as crossing signs, trees, buildings, etc. Carry the "track" separately. When you get to the school, lay out the track on a spare table or counter, then add the cars (use a spatula). The kids loved it. Carol

Hi Everyone Unfortunately I will not be able to attend the Orlando Conference do to a death in my family. The cut-off date was back in September so the money is non-refundable. I bought the tickets at $180.00 each ( I have 2 tickets ) but willing to sell them at around $140.00 to $160.00. If buying the tickets at the Conference they are $180.00 at the door. If interested please e-mail me privately. Thankyou Terry.B ( Beeda111@... )

Hi, I haven't forgotten you. I still have the original message highlighted, but I cook by feel and usually it's a bit of this and a bit of that, so I wanted to cook some and write the measured ingredients down for you. Would you like to wait for the measured ingredients or do you mind if it is hit and miss with the exact amounts? Again, my apologies. BL ****************************** * v'col netivotcha shalom * ******************************

April, Do you mind sending the recipe again for your awesome cookie? I didn't get it with the e-mail you sent saying they were so good. We love cookies here. Thanks. Kristi in Indpls., IN

I know there was an "investigation" going on regarding caramels...did anybody find anything out about GF caramels???? I just found out I need to provide some for caramel apples for my son's school..lucky me... Thanks! Andrea

Just learned I need to eliminate xanthan gum from my little one's diet. I believe the sub is guar gum, but understand there's potentially some issues it creates with children(?). Any other substitutes I could use? I tried lecithin and unflavored gel granules with poor results. Thanks--I'm sort of ham strung baking- wise until I can get this down. Carol in Florida

The only good sour cream and cream cheese I have found is Tofutti's. They will not guarentty GF contamination free but we have never had a problem with any of the products. They use some outside flavorings that is out of their control but do not include any gluten in the ingredients. You can make a sour cream sub with dry milk powder, gelatin and lemon. It is in the archives. Angela PS. It IS possible to search far back in the archives, you go to the homepage, click on the first month on the calender in the middle then search. It had no problem pulling searches all the way back to the beginning! Angela

Well, I went to a feat conference recently and one of the speakers suggested that you offer to bring in a "cool" snack to help your child seem more appealing to the other children. While I am thinking about just making chocolate cake muffins and writing each child's name on the top, I was wondering if there were any other good ideas. (BTW, I got the *best* chocolate cake recipe off the archives! IT is called "best chocolate cake ever" and it has been a hit with my WHOLE family for the last two birthdays!) Current themes in the kindergarten this month are the rainforest and magnets. IT doesn't have to be theme related (although I was told the whole reason that parents weren't suppose to provide snacks was that the snacks were carefully chosen to relate to the themes. This has yet to happen!) Any ideas on COOL snacks that might relate to those themes? Or any neat snacks that all the kids will like even though it is GFCF? The classroom is a very white (only 2 minority kids and they are of the same food culture as the rest of the kids) southern group. They aren't so adventurous past the standard cookies, fruit snacks, etc. Erika

Pita-ish Bread 1/2 c. amaranth or quinoa or bean flour 1/2 c. tapioca flour 2 teaspoon arrowroot powder 2 teaspoon light, cold-pressed oil 1/2 cup water 1/3-2/3 cup extra flour for kneading Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick. Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium-high on stove top. Put one flatbread in the pan and heat 15-20 seconds on each side. Immediately put bread in oven and heat 3 minutes. turn over and heat 1 1/2 - 2 more minutes. The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each flatbread. Cool breads before storing in plastic bags. Makes 8 breads. Recipe can be doubled or tripled, I freeze them w/ wax paper between. YEAST FREE PITA BREAD 2 cups tapioca flour 1/2 cup hot water 1 cup white rice flour 3 tablespoons shortening 1 cup cream of rice cereal 1/2 cup non-dairy milk 3 teaspoons xanthan gum 1/2 cup water 1 1/2 teaspoons salt 1 tablespoon vinegar 1 tablespoon baking powder 2 eggs 1 1/2 teaspoon unflavored gelatin 1 tablespoon sugar Mix all dry ingredients until well blended. Melt the shortening in the hot water. Add this mixture and the vinegar to the dry ingredients and blend. Add the milk, water and eggs and blend well. The dough should be about the consistency of drop cookie dough or a little thinner. Try not to get the dough too thick. Use a rice floured counter and spoon out about a tablespoon of dough. Using the rice flour work the dough into a ball and then, using your hands, flatten until about 1/8 to 1/4 inch thick and about 5 inches around. Using a spatula transfer to a greased baking sheet. You should get about 10 or 12 rounds. Preheat oven to 500 degrees. Bake sheets one at a time for no more than 6 minutes. Remove and cool on a rack. They won't all pop up but you can use a knife to split them for sandwiches. My son likes them heated in a skillet and topped with a little cf margarine and some garlic powder. They also work well as a pizza crust. They freeze well. They can be popped in the microwave to thaw or "toasted" in a frying pan. Angela

To help you find it-- it's spelled "Cardamom." It's wonderful in Indian food! Jane In a message dated 10/6/00 10:32:35 PM Central Daylight Time, GFCFrecipes@egroups.com writes: << Subject: Re: caradom fudge I get mine at the Safeway. BL

This one is REALLY sweet.. I used VERY sparingly on the cake- VANILLA FROSTING 1 cup Crisco and 4 cups of powdered and mix, mix, mix. I cut it down because I used a smaller cookie recipe and did 1/4 cup Crisco and 1 cup powdered sugar. I used this one last week for a birthday cake.. turned out WONDERFUL! 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. an idea that I came up with in making the cake was- Make 2 round cakes. After each of them had cooled all of the way, I used a GFCF Marshmellow spread between the 2 (the type that comes in the jars). Then spread the 2 cakes with the chocolate frosting. It was a HUGE success here! Happy Baking! Rhonda

Making your own dehydrated fruit, vegs, and such is very easy with all the info you need online or in booklets that come with dehydrators. You may also dry most foods on cookie sheet in the oven set at a very low temp. The adjustable level microwave works well for herbs, thin slices of vegs and fruit. Angela

Sea Vegetables are seaweeds, they are found in dry form in ethic food stores and HFS. They can be used to supplement minerals by using as a condiment sprinkled on prepared foods or by soaking and adding to familiar sauces, stir fries, vegetables. If you like sushi Nori is the wrapper most often used. The Japanese use a condiment sprinkle of sesame seeds, sea salt, Dulse, Nori & Kombu called Gomasio. You sprinkle it on noodles, meat and vegetables. You can make this yourself and a black pepper, sea vegetable blend that looks like plain black pepper flakes. Gomasio 1/4 cup whole sesame seeds 2 T sea salt or Real salt 2 T dried sea vegetables Toss seed on a dry hot skillet and roast for two minutes. Crush seeds, salt and sea vegetables together in blender or mortar and pestle lightly, until seeds are broken and sea vegetables are in small flakes. Store in jar. Pepper Gom 1 T coarse blake pepper 1/4 cup sea vegetables Crush together until sea vegetables are combined with pepper well. To make a spicy blend, add red pepper flakes. Other recipes for sea vegetable are often in oriental cookbooks. Angela

What's wrong with tomato paste? Joan

I am totally confused. Which markings mean what? I'm looking specifically for some type of chocolate or chocolate chips that I can maybe find at a regular grocery store. What's a U with a circle around it next to a D? I have a feeling it's bad. What about a K with a circle next to a DE? And Kosher means it's dairy free? April--feeling like a DORK!!

Hello all, I am looking for good bread recipes with bean flour, especially a flatbread. I am also interested in substitution help, rice flour for bean flour. I can not figure out how to serch the archives. Thanks in advance. LeeAnne

I this recipie is gbreat with almond butter and no chocolate chips. Joanne

Where do you get Sea Veggies, and what form do they come in? (dry?) Sounds like a great thing to try...My kid is weird enough to think it was cool to eat seaweed, I bet I could get him to try it! And, thanks Angela for all your posts. Your info is always useful!! Sherri

How To Oven Dry Pears 2 pears -- unpeeled 1 tablespoon sugar (optional) Heat oven to 225F. Line a pan with parchmentpaper. Cut each pear lengthwise into 1/8 - 1/4" thick slices. Remove seeds and fibrous bits from each slice; arrange on pan, spaced 1/2 - 1" apart. Sprinkle with sugar. Transfer to oven; dry until pears become firmer, slightly chewy, and shriveled around edges, 1 1/2 - 2 1/2 hrs. Transfer to a wire rack. Store in an airtight container, refrigerated, up to 1 week or frozen, up to 6 weeks. makes a good snack. Honey Instead Of Sugar: Baking To substitute honey for sugar in your recipes, follow these simple guidelines. Substitute honey for up to half the sugar called for in the recipe. With a little experimentation, honey can replace all the sugar in certain recipes. Reduce the liquid in the recipe by 1/4 cup for each cup of honey used. Add 1/2 teaspoon baking soda for each cup of honey used. Reduce oven temperature by 25 F to prevent over-browning. Remember, honey has a higher sweetening power than sugar. It will take less to sweeten your recipe. For easy measuring and fast clean-up, coat measuring cups and spoons with vegetable oil or nonstick cooking spray before measuring honey. One 12-ounce jar of honey equals a standard measuring cup. Pumpkin Info There are two types of pumpkin available in the market. The first is the field pumpkin, which has a very mild flavor. These pumpkins do tend to be tough, stringy and tasteless, but they grow tremendously large with pretty shapes and strong, durable walls, and are therefore perfect for Halloween jack-o'-lanterns. "The second type, the sugar pumpkin or cheese pumpkin (so called because its paler color resembles that of cheese) is grown for cooking and baking purposes has a more pronounced flavor. If you are looking for an eating pumpkin, choose one that's small (4 lbs. or under), light, golden orange and squat in shape. Whatever type of pumpkin you choose, make sure that the stem is still on and that the shell has no cuts or breaks. Look for sturdy, heavy squash with fairly glossy skin that is unblemished by soft spots or uncharacteristic discolorations. Sea Vegetable Descriptions ARAME - This sea plant is on