Gluten Free Recipes

Here GOES guys....A cookie recipe on the elimination diet!!!!!!!!!!! 1/2 Cup Macadamia Nut and Cashew butter 1/2 Cup Fructose (Cane Sugar not on our diet) 1 1/2 tspn egg replacer 2 Tbspns Water 4 Tbspns GFCF Flour (Hagman mix) 1/4 cup Canola Oil Blend, roll into little balls, put on cookie sheet, do the fork criss cross flatten pattern SON LOVES THEM HOORAY FOR A SNACK BESIDES RAISINS!!!!!!!!!!!!!!!!!

From: Ann Sokolowski speecher@... Subject: COOKIE RECIPE HONEY LOVES Been working on this recipe for awhile....this is VERY simple and yummy. Grease well mini muffin tins. These recipe makes 24 mini muffins, but can be doubled, triples etc. I have used melted butter with excellent results. Ingredients: 1 stick unsalted butter or hard fat substitute 2/3 cup mild honey 1/2 cup coconut [fresh or sweetened is ok] 1 1/2 cups finely ground walnuts 1/2 cup coarsely ground walnuts 1/4 cup cornstarch 1/2 teas almond extract Preaheat oven to 350. Thoughly grease mini muffin tins. Set aside. Melt butter in a heavy pot. When melted, but not browned, add honey and cook just to the boiling pt to combine. Shut off heat. Add remaining ingredients, saving almond extract for last, combining thoroughly. Using a small ice cream scoop, divide batter amond mini muffin tins. Bake at 350 for fifteen min. [this is a critical part. The cookies should be a medium golden brown. Watch carefully or they will burn. Let rest in pan ten min, then turn out to a rack to cool completely. Store in airtight containers. Note: if the cookies do not come out easily and are a tad on the pale side, they were probably not baked long enough. They will still be yummy, though. Before serving dust with confectiner's sugar.

Hi Everyone, Can anyone help with a substitute for soy yoghurt in recipes? The soy is ok but we only get the fruit flavoured kind in the shops. Have tried tofu with lemon juice in the blender but wondered if there was a better way. Can I make the yoghurt from scratch? What would be the starter? Acidopholous powder? Regards Cathy

The Gold Family Latkes A recipe from the NBC Today Show (1999) Serves 6 Active time: 40 minutes Start to finish: 1 1/2 hr. This recipe makes two large latkes (which are cut into small wedges for serving), as opposed to the more common individual latkes 2 lb large boiling potatoes 3 tablespoons coarsely grated onion 1 teaspoon kosher salt Freshly ground white pepper 1/4 cup olive oil Cook potatoes in salted water to cover until barely tender, about 15-20 minutes. Rinse under cold water. Cool potatoes and peel with a sharp knife. Coarsely shred potatoes lengthwise (long strands help hold the latkes together) into a bowl using the large holes of a grater and stir in onion, salt and white pepper to taste. Heat one tablespoon oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then add half of potatoes, spreading with a spatula to form an even cake. Cook until the underside is golden brown, 10-12 minutes. Invert a large plate over skillet and invert latke onto plate. Add 1 tablespoon oil to skillet and slide latke back in. Cook until underside is brown, 10-12 minutes. Slide latke onto serving plate and keep warm. Make another in the same manner. Cut latkes into wedges and serve with apple-cranberry sauce.

From: David & Crystal consalvi@... Sinful Choc Tofu Pie GF I made a wonderful pie for Thanksgiving. Very simple and very yummy, not to mention healthier than a traditional pudding pie. Hope you enjoy! Crystal in ME Pie Crust 2 c. almonds 4 Tbs sugar or 3 Tbs. honey 2 Tbs melted butter or margarine (optional) tiny bit of water Process in food processor and add enough water to make a "dough". Press into pie pan. Toast on a 350 oven for about 15 minutes. Filling 2 pkg silken tofu 18 oz choc chips (this makes it very rich, use less if you don't want it very rich) 4 Tbs honey Process tofu in food processor until smooth. Melt choc chips in double boiler. Add honey and melted choc to food processor and mix. Place in cooled pie crust and chill in refrig or freezer for a few hours. Got lots of raves from people that don't usually like tofu!

Jay do you sell this at Miss Robens. Thank you!

From Let's Talk Turkey Section in last week's People Magazine: Turkey websites for help: For the bird, thawing, stuffing, roasting, carving, next-day snack info: www.butterball.com Video Turkey Tutorial at www.Epicurious.com Instructions for recipes like Awesome Tangerine-Glazed Turkey or Creole Cornbread Stuffing, and other recipes from home cooks: www.Thanksgivingrecipe.com Tricks from celebrity chefs such as turkey first aid tips for pallid skin (brush with reduced orange juice, then broil) and burned gravy (add smoky-flavored chipotle peppers, then "tell guests it's a Southwestern Thanksgiving") Food Network's www.FoodTV.com

From: Kathryn M Przywara <gidget26@... Subject: I just made cinnamon graham cereal... OK, I spent the past 3 hours making gluten free, dairy free, egg free, corn free (yadda, yadda, yadda) cereal for my kids. Only you guys could truly appreciate this and I just had to share what I'm sure would be viewed as absolute loonacy by normal people :-) I cannot find reasonable cereal that Tom can have. The only thing seems to be Barbara's Brown Rice Crisps and he makes a huge mess trying to eat it. All the rest have corn or malt or nuts in them. I needed a cereal that he could munch on dry - neither of my kids uses any type of milk or anything on their cereal - they just eat it dry out of the bowl. So, I used the Mock Graham Cracker recipe that I think has been posted here. I used a cookie press with a piping tip adapter and small ribbon tip to pipe little 1/2 inch ripples of dough. I sprinkled them with sugar and cinnamon and baked for about 15 minutes. I used insulated pans - you can just double up heavy cookie sheets instead of investing in the really expensive air bake ones. I also used these reusable parchment liners that I have. They are like Sil-Pats in that nothing sticks and I think they have a silicone coating, but they are much thinner and you can cut them to fit any size pan. I just brushed off the extra sugar between batches. One recipe probably made about 12 cups of cereal. The kids were eating it as I was making it, so I didn't get an accurate count. :-) It kind of reminds me of Golden Grahams but w/ more cinnamon. I feel like the most insane person for doing this. My DH made some crack about General Mills not having to worry about competition from me and "don't quit your day job." Then I reminded him that this is my day job... Kathy

thank you for the recipe Brenda Lee, I will give it a try this week and let everyone know. Alicia

Brenda Lee (or anyone else who may be able to answer) I would love to make the strufula recipe posted by someone earlier but we cannot do honey. Do you know how to use stevia to get a honey like consistency? What would be added to get it sticky? Any ideas welcome. Alicia

Hi Folks, Thank you to whoever it was who posted the corn list the other day. Very useful info. Does anyone know for sure the truth about this: 1. Is amaranth really gf/wf? My dh read that it is a "low gluten" grain. 2. Is sorghum really a corn product or in the corn family? My son is very allergic to corn and I don't know if we can try this or not. 3. Is baking soda and cream of tartar a corn-free alternative to baking powder? I tried the Featherlight and my son still broke out. Or...maybe he was breaking out (eczema) because of the xanthan gum. I just found out that that has corn in it. 4. What about quinoa? Any relationship to corn? I know this is a lot of questions. I am trying to be religious this time around with the diet because since we took my little guy off rice and corn (along with gluten and casein), we've seen a huge difference in behavior. Just found out that Pollo Bowls from El Pollo Loco (beans, rice and chicken) have butter in it. My son loves them and of course, we thought they were fine and gave him one 3-5 times a week for the past 6 months. UUUUHHHH!!!! Going bald with frustration ;-) Lisa in San Diego

Hi all, I have some cooked pumpkin I need to use today, and I'd like to make some GFCF pumpkin bread. There is a recipe that looks good in The Gluten Free Gourmet. It calls for the GF Mix. I want to make a big batch of GF mix to have on hand, and also to use today. My problem is, I have no potato starch flour, and no luck finding it locally. Can someone recommend a mix they have had success with using some of the flours I have on hand? They are: soy, potato, tapioca, white rice, brown rice, corn starch, yellow corn flour, sorghum. I have some Xanthan gum also. Thanks! Joan Have a great day!

Strufula- The Xmas honeyball dessert 2 Cups GFCF Flour 4 eggs or 2 TBSPN egg replacer, 8Tbspns water 1 tspn GFCF baking powder 2 tspns Xanthum Gum Blend together in Kitchen Aid (or knead by hand), if dough is to dry, add water, to wet, add more flour) Keep mixing or kneading until dough gets pocky inside/airy. Put cloth over & let sit for 1/2 hour. Break dough in to 8 sections, roll out like snake, cut into tin pieces (this take a while, you may want to cut some/ fry/ then cut again) Fry in Canola oil. BECAREFUL THEY POP, USE A SPLATTER SCREEN....fry until light golden brown, and strain in strainer. After all of the pieces are cooked, put into pot, and pour honey over them. Stir until honey begins to bubble, make sure all pieces are coated. Pour onto a plate, and add more oney if desired. Put Jimmys/Sprinlkles on top IF your child can tolerate sugar...Let cool! YUM!!!!

anybody have a recipe for a Gak-like substance for my son's sensory integration? I've got one for playdough that I haven't tried out yet, but his therapist is really dying to try Gak and fingerpainting. Has anybody had problems with regular over the counter fingerpaints? Alison

I am fairly new to GFCF cooking. A question keeps coming to my mind. Do I need to look for a meat product (chicken for example) where the animal was only fed GFCF? For example, chicken was fed corn instead of other grains. My husband says no, but in my mind I keep hearing..."you are what you eat." Am I driving myself crazy or does the animals metabolism somehow cause his GC diet to not have an effect on my dinner plate when I cook him? dcg

...steak and chicken fajitas with tortillas, enchiladas, guacamole, beans, salsa, was our fare today, and it was grand not to stand in the kitchen all morning long basting and baking. Hi - I saw your post that said you had enchiladas and I just about fell off of my chair. When our family went on the GFCFRF (Gluten, Casein, and Rice Free) diet I thought that enchiladas were gone forever. I know that the cheese is an absolute no-no, but is there a GFCF (RF) way to make the enchilada sauce? Please post the recipe. I would love to have enchiladas again. <Do you have a surprise miracle for the cheese by chance also? Thanks (very big smile) dcg

Shari, My little one mouths things a lot and my older son loves to bounce, spin, and roll. The chewing might be something along the same line. I took my boys to an Occupational Therapist and they both have Sensory Integration issues. Have you looked into this yet? dcg Sucks/ chew EVERYTHING still. (He is almost 7) This stopped for a while after secretin, but now it's back in full swing...shirts/plastic/toys/Rubber wires from his mouse....What is this??? Is it they have gluten/casein in them? I use ALL FREE detergent, and I know there is like NOTHING in it...PLEASE help, we just lost a $50 mouse! (We purchased the infra red light mouse, so that my fear of Shane choking on the mouse ball would end..he had popped them out before) ANY and ALL help is MUCH appreciated! I must say, on a HAPPY note, he is VERY verbal today..he came up and told me that his "computer died, he chewed it, and daddy yelled and was very mad, and it was a stupid computer!"-Shari

From: "Diane Hartman" <dhartman@... Subject: Safe cotton candy Several months ago, I recall several members had discussed finding safe cotton candy. Today, while doing some holiday shopping, I found a cute machine that makes cotton candy (from pure granulated sugar) in 30 seconds. I am not sure how well it works, or the quality of the product, but if anyone is interested: www.generalcreations.com 1-877-323-8100 The product is called the 30 Second Cotton Candy Maker and it retailed for 27.50 at a specialty toy boutique in Cincy. I am not sure if this is something that would be available at a regular toy store, or not. But, it looked like something fun for a kid to make and may offer an otherwise forbidden treat. Tonight was Kat's night to go xmas shopping with me, and pick out presents for family members. I allowed her to chose this for Tyler, if she keeps quiet about the surprise, we won't open up until then- but I am eager to see how it works. We have an ice shaver, that makes sno cones or ices, and that was a big hit with the kids. So, I am anticipating that this will be, too. We ended up buying a second ice shaver from Back To Basics, so that both kids can make their own treats. Also, when other kids visit they can all make fruit juice based ices. Diane Hartman

Tried this recipe out for Thanksgiving and it came out very nice. Not good for the egg-free, corn-free crowd. Baked Corn 6 cups drained canned or thawed frozen corn kernels 6 eggs (well beaten) 1 tsp. salt 1/2 cup (1 stick) GFCF margarine, melted Preheat oven to 350 degrees. Grease an 8 x 12 in. baking dish. Combine all ingredients well and pour into baking dish. Bake until just set in the center when touched, about 30 to 40 minutes (times vary depending on the size of the baking dish used). Serve hot or at room temperature. Serves 8.

Here we are headed into the busy, stressful, and certainly the most cooking time of the year. I know that I have been rather remote lately due too; hiring and training three HTS to work with Connor on DTT-NET, struggling with my diabetes and carpal tunnel, and trying to work and get sleep too. I want to thank you all for working together and answering each other's questions when I could not, indeed, I certainly don't have all the answers! That's what I wanted this list for and it does its work well. If I have any advice to give for the holidays it is to relax, keep things and menus simple, keep the spirit alive in your hearts and don't feel pressured to be Superwoman. Keeping your child, family, and self healthy is more important than outdoing the relatives or neighbors ideas of what the holidays should be. So don't slave over the stove to produce twelve course GFCF meals unless you find it relaxing! I find that a simple round of cookie making and decorating to be the most satisfying for all of us. The kids decorated them and I didn't care what they looked like at the end, what few they didn't eat right away that is. The days of mass producing fudge, fruitcake, brittle, candy, nut breads, pies, ad infinitum, is over for me. Keeping it simple is working so well and if I feel the need for more elaborate meals I'll do one, but not as a rule. As my son's medical health has improved we have been working on his developing functional language skills, academics, fine motor skills. So extra cooking is out for my holiday season. Here in the US it is Thanksgiving, and the traditional enormous meal was forgone this year, we voted to have Mexican food instead. So quick steak and chicken fajitas with tortillas, enchiladas, guacamole, beans, salsa, was our fare today, and it was grand not to stand in the kitchen all morning long basting and baking. Thank you all for pulling together to help each other. Thank you Brenda-Lee for being online when I can't be. Jay has been wonderful and David at Kirkman Labs has been a true help. Thanks most or all to the parents and researchers standing on the front lines of this disorder, whatever their faiths and views. I truly consider this kind of networking THE most important factor in helping my own child and vital that each of our experiences get passed along to others in need. It would be easy to not be involved at a local and national and even international level, but I can't stand to think of even one family struggling in ignorance of measures that could raise their quality of life. So pass it down, help where you can, the politicians will take too long to push matters down from the top. Our 'grassroots' research and willingness to help each other in good faith and support will prove itself and I believe already has. Happy Holidays Angela Lowry

I've got a non-programmable one, and really wish I had one I could program....we got ours before knowing we needed to go gluten free. So, I suggest get one that has the option of programming the rise times, mix times, etc. Loriann Wife to Dewight Mom to David, 10 years, DS-ASD, ADHD, ODD, possibly to lose all but DS and gain Celiac And Derek, 17 months and Strong Willed

Hi, Anyone out there who is gf, cf, corn-free, rice-free and soy-free? If so...can we talk? We have just decided to take our son off of rice because we suspect he's intolerant. We are trying to start from zero again with very few foods a day to see what makes him react. He gets a full-blown eczema reaction when he's had something that isn't right for him -- so we use that as a barometer. My question is...what's left to eat? I am making a list and it's so limited: organic everything -- meat and potatoes, soups, stews. But breakfast is a tough one. He wants cereal and I can't give him rice puffs anymore. I did try potato pancakes -- he wouldn't eat them. He loves hot cereal, too. Are there other grains that taste good? We tried quinoa once and he wouldn't eat it. But maybe he would eat the flour. Someone said sorghum was good for bread. Has anyone tried this? I'm really at a loss here for recipes and ideas. I try to stick to simple recipes because he can't have baking powder or xantham gum (I heard it was made with a bit of corn). I even tried subsituting with baking soda and cream of tartar and he still broke out. So...don't know what to do. Thanks for your input!!! Lisa, ripping her hair out in San Diego

I just saw my first posting to the group- I apologize for the length. What is the correct way to post? I hit the reply button this time an deleted the entire message before typing this. Is there an easier way? Someone please let me know. dcg

Hey, I thought it was great. I've got a million scrunchies! I bookmarked the site. Loriann Wife to Dewight Mom to David, 10 years, DS-ASD, ADHD, ODD, possibly to lose all but DS and gain Celiac And Derek, 17 months and Strong Willed

From the revised "Wheat-Free Gluten-Free Dessert Cookbook". GREEK CUSTARD GALOPITA (modifications by Jay) 1 quart milk (or sub) 1 1/4 cups sugar 1/8 tsp. salt 1/2 cup cream of rice 3/4 cup butter (or hard fat sub) 10 eggs, separated 1 tsp. Gluten-free vanilla Cinnamon Place milk, 1 cup of sugar and salt in a saucepan. Cook over medium heat until milk is warmed. Slowly add cream of rice, stirring constantly, until smooth and creamy. Remove from heat; stir in butter until melted. Cool mixture. Beat egg whites until stiff; set aside. Beat egg yolks until fluffy; beat in vanilla. Add milk mixture and blend well. Fold in egg whites into egg yolk mixture. Pour into a buttered 9 X 13 inch pan and bake at 375 degrees for 30 minutes. Remove from oven and sprinkle top generously with cinnamon. Set on rack to cool completely. (If you refrigerate this custard before it is completely cooled, it will turn "weepy" on top and moisture will condense.) When cool, cut into diamonds then refrigerate. Serves 18.

Hi Allison- I made the bean flour pie crust a few months ago, using regular crisco. I thought it came out really well (and I still eat some wheat, so I remember what the real thing tastes like :)!) My son really loved it, too. He can't wait till I make pumpkin pie for him on Thursday! I don't know about the CF status of the butter Crisco, but I don't think you need it. Jane from Madison, WI In a message dated 11/21/00 11:42:53 AM Central Standard Time, GFCFrecipes@egroups.com writes: << Date: Tue, 21 Nov 2000 10:24:05 -0800 From: "Allison Abbe" <allisona@... Subject: butter flavor crisco? I want to try Bette Hagman's bean flour pie crust recipe in her Fast and Healthy book, but it calls for Butter Flavor Crisco. Does anyone know if this product is okay? If it's not, would regular Crisco work? Have any of you tried this recipe? Thanks, Allison

Hi, I'm fairly new to the diet, my asperger's son (6 yo) was recently weil tested at the allergists. This allergist was not real - oh how do you say . . . helpful?! He doesn't believe in alternative medicine and could not give me any real data regarding peptides, IgE tests, etc. ANYWAYS . . . his tests came back positive for white potatoes, corn and beef. He has never had a problem with any of these foods and the allergist had no real plan. My question: 1) Are white potatoes different from red potatoes? I know the insides are white on both, but the test was specific to white potato. So, I need to know if I can alternate red potatoes or are they definitely a no-no.????? 2) How in the WORLD do you eliminate or go about beginning to eliminate corn? I've just switched everything (gfcf) over to corn. What do you use for snacks? What about corn syrup? I don't know what to begin to use as a substitute??? Thanks in advance for any help, I really love this group and the support and info!! Dawn

Hi everyone, Can't quite work out who said ... 2/3 cup soy cream (put 1/3 cup soy milk in a blender, whirl and add 1/3 cup oil slowly while whirling) ... but I thank you, thank you, thank you! We live in Australia and there aren't too many conveniences for the allergic. I borrowed a book from the library. It is called "More from the Sensitive Gourmet" by Antoinette Savill. Some of the recipes call for soy yoghurt and soy cream. Now that I can do soy cream I am delighted. The soy yoghurt available where we are is all fruit flavoured. Is there a way to make a plain soy yoghurt at home, or a substitute I could use? I make a microwave fudge that is dairy and chocolate free, easy and quick ... 2 & 2/3 cups pure icing sugar 1/2 cup carob powder 1/4 cup soy milk 1/2 cup margarine 1 teaspoon vanilla extract 1/2 cup chopped pecan nuts or walnuts Stir the sugar and carob powder together in microwave safe bowl, add soy milk and margarine. Do not mix. Cook for 2 minutes in microwave. Stir. Add vanilla and nuts. Stir until blended. Pour into greased slice tray and refrigerate for 1 hour. Cut it into squares and serve to rounds of rapturous applause! Today is my husband's birthday. We are having pecan cake with marsala cream made from a recipe in the book. It looks great. Hope he likes it. Regards Cathy Message: 22 Date: Tue, 21 Nov 2000 11:02:18 -0500 From: "Jay" <Jay@... Subject: easy dairy-free fudge recipe From: Rachel <rra@... easy dairy-free fudge recipe ok, if Mackenzie were eating nuts, this would be absolutely perfect. but I made it nut-free, and it's a little sweet to just have the fudge, in my opinion. but here goes - I mixed a substitution I had gotten recently with the marshmallow crème recipe "easy fantasy fudge" 3/4 cup safe margarine (I used Fleischmann's unsalted) 3 cups sugar 2/3 cup soy cream (put 1/3 cup soy milk in a blender, whirl and add 1/3 cup oil slowly while whirling) 1 12oz package safe chocolate chips 1 7oz jar marshmallow crème 1 cup chopped nuts (optional) 1 tsp vanilla Lightly grease a 13x9 inch pan or a 9x9 inch pan. Mix margarine, sugar, and soy cream in a heavy 2.5-3 quart saucepan, bringing to full rolling boil on medium heat, whisking constantly. Continue boiling at least 5 minutes (it was longer)until candy thermometer reaches 234 degrees F whisking constantly to prevent scorching. remove from heat. gradually stir in chips until melted. add marshmallow crème, vanilla, optional nuts and mix well. Pour into prepared pan and let cool at room temp. Cut into squares and eat :) - this tastes just like what my mom makes every xmas! yay!

From: Robin Moore <Triara@... Subject: Double Baked Brownies I had a rather odd accident when experimenting with making chocolate shortbread. The dough was very greasy so I added more flours and the result fell apart. But I crumbled up the half of the baked result and added a bit more sugar, (which it needed) and a 3 eggs a tsp more of baking powder and some water till it was more like a brownie batter texture. It rose well, has a delicate and non gritty fine crumb, and is decadent and out of this world. The remainder is in a bag in the freezer, sort of like an instant brownie mix. To reconstruct with what I started with (mix together adding in order stated until smooth and creamy): 2 cubes butter, softened about a cup and a half of sugar 2 eggs 6 squares bakers chocolate, unsweetened, melted 1 1/2 cups fine ground almonds, (I used the blender and sifted to remove any large pieces) 1 tsp salt 1\2 cup hot water THEN Mix in separate bowl 2-3 cups white rice flour 1 Cup potato starch flour 1 Cup tapioca flour 1/2 tsp baking soda 3 tsp baking powder, GF 3/4 tsp of xanthan gum Gradually add the dry ingredients to the wet ones. It will be a very greasy dough that leaves your hand greasy when you squeeze it. Spread out on cookie sheet with 1/2 inch sides and bake about 25 min at 350. . Take out the result, try to eat it. :-P Way too crumbly, more like packed brownie mix than brownies. Bit on the bitter side too. So, salvaging the mess, I crumbled half of it back up into the bowl after it was cool, added 3 eggs, water and sugar to taste. Plus baking soda, about 1 tsp and beat for about five min then poured it in a greased pan and baked at 350 for another 30 min. It rose nicely, is dense, and very chocolaty, bit of the typical brownie skin on the top but almost like a heavy cake. If asked to pick between this and the usual brownies from a store mix, I would say that the store mix one was probably the wheat free one. This is too good to be wheat free. :)

From: Rachel <rra@... easy dairy-free fudge recipe ok, if Mackenzie were eating nuts, this would be absolutely perfect. but I made it nut-free, and it's a little sweet to just have the fudge, in my opinion. but here goes - I mixed a substitution I had gotten recently with the marshmallow crème recipe "easy fantasy fudge" 3/4 cup safe margarine (I used Fleischmann's unsalted) 3 cups sugar 2/3 cup soy cream (put 1/3 cup soy milk in a blender, whirl and add 1/3 cup oil slowly while whirling) 1 12oz package safe chocolate chips 1 7oz jar marshmallow crème 1 cup chopped nuts (optional) 1 tsp vanilla Lightly grease a 13x9 inch pan or a 9x9 inch pan. Mix margarine, sugar, and soy cream in a heavy 2.5-3 quart saucepan, bringing to full rolling boil on medium heat, whisking constantly. Continue boiling at least 5 minutes (it was longer)until candy thermometer reaches 234 degrees F whisking constantly to prevent scorching. remove from heat. gradually stir in chips until melted. add marshmallow crème, vanilla, optional nuts and mix well. Pour into prepared pan and let cool at room temp. Cut into squares and eat :) - this tastes just like what my mom makes every xmas! yay!

From: H Bayer <claimjmpr@... Subject: THANKSGIVING STUFFING FOR HIGHLY ALLERGIC Hi all - I found the most elemental stuffing from House and Garden magazine pub 11/65 by James Beard...here it is: 4 cups cooked rice 1 cup pesto 1/2 cup pine nuts 8 to 10 pound turkey olive oil bacon slides Toss rice with pesto and pine nuts and stuff bird lightly. Close the vent and truss the bird. Rub well with olive oil. Please turkey on side in a rack in a roasting pan. Cover with bacon and roast at 325 for 1 hour. Turn on other side and roast for another 1/2 hour. Turn bird on back and roast with bacon covering the breast and legs until the bird is tender and done. Baste from time to time. OK SO HERE IS HOW I HAVE TO CHANGE THE RECIPE FOR US! Replace the pesto with a "vegetable paste" which I make homemade from the veggies used to make my vegetable soup. I'll spice it up with a little parsley, salt and pepper. I'm considering adding raisins and dried cranberries. We will omit the pine nuts and bacon slices entirely. Trussing the bird: we will use the Martha Stewart way to do this, however, I will put the cheesecloth in a mixture of olive oil and my veggie broth before putting it on the bird. So, there you go - to all who requested it. Happy Thanksgiving! :) H

I have been gleaning wonderful info from this group while remaining "in the shadows" but I now have a question. There are several recipes I would like to try but my son has a classic allergy to soy so I can't use the tofu listed in lots of CF recipes. I am hoping that someone has an alternative they have found useful. Thanks so very much. Jenny Faulk Make Do Farm

Gluten Free Pantry has a great Cake mix. Its called Old Fashioned Cake and Cookie Mix, ingredients: Rice flour, potato starch, sugar, gluten-free baking powder, baking soda, xantham gum and salt. This is also corn free I called and asked and it states it in the book. You have to add vegetable shorting or margarine, eggs, vanilla, milk or water. We can't have eggs, so I use flax and it works great. 800-291-8386 or www.glutenfree.com Price is $5.25 for a 25oz bag/ Hope this helps. Julie

Help, I wanted to make pumpkin pie but it calls for Evaporated Milk what can I use. Thank you! Julie Kaukauna, WI

My daughter's second birthday is coming up and I'd like to make a cake for her. We can't use gluten, casein, corn, soy, eggs, apples, chocolate, or yeast. Any suggestions? Thanks so much! God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

From: devyani@... mock tomato cream sauce DF SF EF NF WF I was trying to make an Indian tomato chutney and the result reminded me of a tomato cream sauce that would be good with pasta. Since we really miss cream sauces after being dairy-free and soy free, I was real excited and thought I would share it with you. 1/2 cup urad dal (found in Indian stores, tiny pale yellow lentil beans, main ingredient in Pappadini pasta) 1 onion 2 tomatoes pasta sauce seasonings 2-3 tbs oil Rinse the urad dal in water and fry in oil until very light brown. Remove from pan and cool. Grind in a blender into a powder (it does not work in my KitchenAid food processor but the blender does the trick). Sauté chopped onions and cool. Add to blender with dal powder and blend to a paste. Cook tomatoes with seasonings. Cool and add to blender and blend to make a creamy sauce. You may need to add some water or other liquid to get the right consistency for the sauce. PS. I remember that someone had posted a Better Than Cheese Whiz recipe here that used the red lentils. Maybe the red lentils will work in place of the urad dal. Devyani

Is there anything you can use in a pumpkin pie (or any other receipt) to replace condensed milk?

I want to try Bette Hagman's bean flour pie crust recipe in her Fast and Healthy book, but it calls for Butter Flavor Crisco. Does anyone know if this product is okay? If it's not, would regular Crisco work? Have any of you tried this recipe? Thanks, Allison

From: Kathryn M Przywara <gidget26@... I was trying to come up with something Thanksgiving-ish for Alyssa's preschool party and everything "traditional" had stuff that was off limits. I was going to make some mini muffins, but decided to try a recipe I came across in one of the new cookbooks I ordered from Mothernature.com's going out of business sale. It's the Allergy Self-Help Cookbook. I made one batch that way, but it came out kind of dry and crumbly. I looked through my Joy of Cooking to see what improvements I could come up with. Here is the final recipe that I used. I'm sure it could be pressed into a pan and cut into squares too. I found this Saran Wrap Junior that's like a miniature roll of plastic wrap - it was the perfect size to wrap them in. Kathy Carmel Rice Crispy Balls 6 c. Crisped Rice Cereal (I used Barbara's) 1/4 c. unsulphured molasses 1/4 c. honey 1 Tbsp safe margarine Equip: Jelly roll pan - greased lightly w/ margarine Large bowl - greased lightly w/ margarine Candy thermometer 20 4" lollypop sticks squares of plastic wrap Measure cereal into greased bowl. Melt margarine in a 2-3 qt saucepan. Swirl it around to coat bottom and sides. Add honey and molasses. If you oil the measuring cup, it will slide right out. Mix well and bring to a boil. Simmer over low heat until it registers 290F or just below hard crack stage. This should be about 10 minutes. Working quickly, pour hot syrup over cereal and mix thoroughly to combine making sure all cereal is coated evenly. Pour mixture out onto jelly roll pan and allow to cool slightly. When cool enough to handle and stick together, start making small balls just larger than a golf ball. Press together firmly and insert a lollypop stick. Place on waxed paper until all are completed. If the mixture doesn't stick together, wait until it cools a little bit more. If it gets too cold to stick together, the tray can be placed in a 200F oven for a minute or two to soften and become workable. Don't do this more than twice or it will dry out too much. Wrap individual caramel balls in small squares of plastic wrap.

CROCKPOT TURKEY BREAST 2 onions, sliced thinly 3-4 stalks celery, chopped 10-12 small baby carrots 2 T. garlic, chopped 1 4-6 pound turkey breast, partially thawed oil 1 T. rosemary 1 can chicken broth 1/2 cup white wine OR more broth poultry seasoning, seasoned salt, and pepper Oil the LARGE Crockpot. Place the onions, celery, carrots, and garlic on the bottom of the Crockpot. Put the turkey breast halves on top of the veggies. Combine the wine, chicken broth, and rosemary and pour over the turkey breast. Sprinkle poultry seasoning, seasoned salt, and pepper on the top. Cover and cook on LOW 4 1/2-5 hours or until turkey is tender. Remove the turkey from the Crockpot, strain the veggies keeping the turkey broth, and put the broth in quart jars. Discard the veggies. Put the turkey breast into the refrigerator until it has cooled and is easy to handle. (The turkey is easier to handle if it's been cooked and cooled the day before it's going to be used.) Remove the turkey from the bones and discard the bones. Place the turkey in a plastic zipper bag until ready to use. Turkey Vegetable Soup with Angel Hair Pasta 8 cups canned or homemade chicken or turkey broth 2 shallots, peeled and thinly sliced 2 carrots, peeled and minced 2 ribs celery, thinly sliced 1/2 ounce dried mushroom pieces, rehydrated (optional) 2 ounces dried GFCF pasta 1 cup finely chopped cooked turkey 3 tablespoons finely minced fresh parsley Freshly ground pepper to taste . Bring the broth to a simmer in a large saucepan over medium high heat. Add the shallots, carrots, celery, and mushrooms. Simmer, uncovered 15 to 20 minutes. Add the pasta and continue cooking 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more. Season with pepper to taste. Serve hot. Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary. Savory Indian Turkey Soup (Mulligatawny) A sweet and mild curry flavored Indian inspired soup. 3 tablespoons olive oil 1 medium onion, minced 2 carrots, peeled and diced 3 ribs celery, minced 1 Granny Smith apple, peeled and diced 1 large potato, peeled and diced 1 to 1-1/2 tablespoons best quality curry powder 6 to 7 cups turkey or chicken broth 1 can (14 ounces) diced tomatoes, undrained Salt to taste 1/2 cup GFCF 'cream' 1 1/2 cups cooked turkey, cut into 1/2 inch dice Heat oil over medium high heat in a medium size soup pot. Add onion, carrots, celery, apple, and potato and sauté until softened, 7 to 10 minutes. Stir in the curry powder; cook and stir a minute more. Stir in the broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are very tender, about 30 minutes. Puree the soup in a blender or food processor until smooth. Return it to the soup pot and stir in the cream and turkey. Heat over low heat until hot. Serve hot. I also serve chunky, without pureeing. Aromatic Rice 2 cups (12 oz.) basmati rice 1 cup fresh cilantro leaves 1/2 cup shredded coconut 1 small jalapeño pepper, seeded and minced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon vegetable oil Salt to taste 2 1/2 cups hot water Rinse rice well under cold running water for three minutes (or according to package directions). Set aside briefly to drain. Combine the cilantro, coconut, jalapeño pepper, cinnamon, cloves, and vegetable oil in a blender to make a thick paste. Season with salt to taste. Stir the rice and herb paste together in a 2-quart microwave-safe casserole. Pour in the hot water and stir again. Cover and cook in microwave on high heat for 14 to 16 minutes, until most of the liquid is absorbed. Let stand, covered, for 5 minutes more. Uncover and fluff the rice with a fork; serve at once. (Note: microwave ovens vary and therefore cooking time may have to be adjusted slightly.) Cornbread Dressing (Plain) 2 batches cornbread 1 cup chopped onion 3 eggs, beaten 1 tablespoon rubbed sage (optional) 2 8 to 12 oz cans clear chicken broth 6 slices toasted GFCF white bread, torn into small pieces Make corn bread. When baked, let cool. When cool enough to handle, crumble into a large mixing bowl. Add eggs, onion, sage, bread, and salt and black pepper to taste. Pour chicken broth over all to make mixture "soupy". Pour into large, greased, baking dish, cover with foil, and bake at 350 F for 1 hour and 15 minutes, or until golden and firm. Serve with giblet or brown gravy. No, in the south we usually do not "stuff" the turkey. You may use this dressing to stuff it if you like. Just add broth until moistened. You may also add celery if you like it. Almost anything can be added to this recipe. Deviled Eggs 12 eggs Water Salt 1/4 cup GFCF Mayonnaise 1/2 teaspoon Prepared Mustard 2 teaspoons Sweet Pickle Relish or Chopped Green Olives (optional) Black Pepper Paprika (optional) Place eggs in non aluminum pot. Cover with cold water. Sprinkle 2-3 tablespoons salt over eggs. Bring to boil. Boil vigorously for 5 minutes. Immediately remove from heat, and cover. Let stand for 15-20 minutes.( Cooking this way prevents that green ring around the yolk ) After standing, place eggs in ice cold water. Let stand in cold water for 10-15 minutes, until cool enough handle. Cut each egg in half, length wise. Remove yolk, and place yolk into small bowl. Place egg white halves on serving plate. Mash yolks with fork. Add 1/4 cup mayonnaise, 1/2 teaspoon mustard, 2 teaspoons pickle relish or olives (optional) and salt and pepper to taste. Use pastry bag to pipe yolk mixture into egg white halves, or spoon into whites. Top with parsley sprig, or olive slice. Sprinkle with paprika, if desired. Giblet Gravy Giblets from the turkey (liver, heart, gizzard, neck) 3 cups clear chicken broth salt 2 hard boiled eggs rubbed sage (optional) arrowroot or corn starch to thicken the gravy Remove the giblets from the turkey, and boil in water, until done. (30 minutes) Cool giblets, and cut into small pieces. Chop the hard cooked eggs. Bring the chicken broth to a boil and add giblets, eggs, salt to taste, and 1/2 teaspoon sage. Mix 2 tablespoons arrowroot or cornstarch with 2/3 cup cold water. While gravy is boiling, gradually add cornstarch mixture, and stir. Thicken to desired consistency. Serve with cornbread dressing. NOTE: The juice from the cooked turkey may be substituted for the chicken broth. Or use a combination of both. Reduce salt according to the saltiness of the juice. BASIC BREAD STUFFING James Beard 1965 converted to be GFCF The rule for figuring out the proper amount of stuffing is easy to remember approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs. 1/2 pound (or more) margarine 1 cup finely chopped shallots, onions, or spring onions 8 cups (approximately) fresh GFCF bread crumbs, crusts and all 1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour 1 cup finely chopped parsley 1 tablespoon salt, or to taste 1 1/2 teaspoons freshly ground black pepper Place the margarine, shallots or onions in a saucepan, and allow the margarine to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted margarine if needed, and taste for seasoning. Stuff the bird lightly just before roasting. Herb Variations: Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.) 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour. 2. Sage. Use with discretion, or it smothers all other flavors. 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs. 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand. Another way to give the flavor of fresh basil to your dressing is by adding pesto,the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing. Additives for Basic Bread Stuffing: You will have to reduce the amount of crumbs, depending upon the quantity of additive. 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins). 2. 1 cup or more toasted salted filberts. 3. 1 cup or more toasted almonds. 4. 1 cup or more salted pecan halves. 5. 1 1/2 to 2 cups toasted walnut halves. 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose. 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley. 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt. 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding. Makes enough for a 10-pound bird. House & Garden November 1965 James A. Beard Note: I use less than half this amount of margarine and substitute broth to moisten. CHESTNUT STUFFING 6 cups torn bite-size pieces GFCF white bread 2 onions, chopped 4 ribs of celery, chopped 3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled 1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled 1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled 1 stick (1/2 cup) unsalted margarine 1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2cups) 1/2 cup finely chopped fresh parsley leaves With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450°F. oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot. Reheat the oven to 325°F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the margarine over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Makes about 10 cups CORN BREAD STUFFING Another James Beard 1965 1/4 pound (or more) GFCF maragrine 1 1/4 cups finely chopped onion 1 cup finely diced celery 1/2 cup chopped celery tops 1 1/2 teaspoons thyme 1 pound small link sausages or chipolatas, lightly browned 1 tablespoon salt or more, to taste 1 1/2 teaspoons freshly ground black pepper 6-8 cups coarse corn bread crumbs 3/4 cup Madeira (optional) Melt the margarine in a saucepan with the chopped onion. Add the celery, celery tops, and thyme. Sauté the sausages gently or broil them. Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira. Add more melted margarine or some of the rendered sausage fat, if needed. Taste for seasonings. Stuff the turkey lightly. Again, I use much less margarine and moisten with fat-free broth. Variations: 1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira. 2. Omit sausages. Sauté 1/2 pound sausage meat with the onions, breaking it up well. Add to the stuffing with 1 cup pecans. 3. Omit sausages. Add 1 1/2 cups finely shredded ham to the stuffing. Sauté the onions in ham fat instead of margarine. 4. Omit sausages. Add 2 cups crisp crumbled bacon to the stuffing. Sauté onions in bacon fat. 5. Omit sausages and celery. Add 2 cups coarsely chopped ham and 2 cups coarsely chopped roasted and salted or toasted and saltedfilberts. 6. If you like oysters in a stuffing, add about 2 dozen oysters with their liquor. Holiday recipes from Angela at GFCFrecipes@... join at egroups for more great recipes and help with gluten free and casien free diets for children.

I know this doesn't answer your question, but what kind of cod liver oil do you use? Liquid? I give David the liquigels and they go down like any other pill, but then he's always been good at taking pills. Loriann Wife to Dewight Mom to David, 10 years, DS-ASD, ADHD, ODD, possible to lose all but DS and gain Celiac And Derek, 16 months and Strong Willed

Hi....... Does anyone have a good recipe for a yummy stuffing for a turkey? I'm thinking I'd like to try a cornbread stuffing, since my GFCF cornbread always seems to turn out well. I'd like to make this thanksgiving the best one ever, and have as many of the "normal" Thanksgiving foods as I can. Thanks for your help! .......Linda in Boise lindaj@...

My son has high levels of yeast and we need to work on killing it off. Does anyone have suggestions of sugar alternatives I can use that are safe? Just to get cod liver oil down my son I promise him a GFCF cookie and that works. However, I need a recipe for one that has no sugar and maybe some other recipes as well. Thanks. Bryan's Mom

I just discovered this list. Is this list for autistic kids, or any child with Celiac? My son is suspected of having been misdiagnosed autistic for the past 22 months, and being celiac instead. He is also Down Syndrome, and the ped. GI said there is a high occurance of celiac in Down's kids, and if he was diagnosed autistic before being on the gluten free diet (which he has been for 10 months) it may have been wrong. So, our plan of action is to add gluten to his diet for 3 months and then do the intestinal biopsy. But he is apparently pretty sure that he will test positive because he wants us to add powder gluten to his gluten free diet, so he doesn't get used to eating the gluten laden foods. Loriann Wife to Dewight, Mom to David, Down syndrome, autistic, ADHD, and Oppositional Defiant Disorder, possibly to lose all but the Down's and add celiac, And Derek, 17 months and strong willed

Hi everyone- Does anyone have a good recipe for GFCF pumpkin pie? (especially the filling) I've made the piecrust from Bette Hagman's book before with good results, but I've never tried pumpkin pie. Any ideas would be appreciated. Thanks, Jane from Madison, WI

From: Brian Watts rbwatts@... Subject: Muffins :GFCF etc. PINEAPPLE ZUCCHINI MUFFINS Beat until foamy: 3 eggs 1 cup oil 1 cup sugar 1 tsp vanilla Add: 2 cups shredded zucchini or grated carrots 19 oz can drained crushed pineapple Mix well in separate bowl: 2 1/3 cups rice flour 1/3 cup potato flour 1/3 cup potato starch 1 tsp salt 2 tsp baking soda 2 tsp baking powder 1 1/2 tsp cinnamon 3/4 tsp nutmeg 1 tsp ginger 1 cup chopped nuts, raisins, or berries (optional). Add to first mixture and mix well. Make sure dough is not too thick. You will probably need to add juice or water to make it thinner; this results in light fluffy muffins. Bake at 350 degrees for about 30 minutes or until done. Makes 2 dozen muffins. Fiona W.

check out www.glutenfreeda.com, an online gluten-free cooking magazine and recipe book. This month features Thanksgiving turkey and gluten-free stuffing's.

From: "Don Marcotte" donmarcotte@... To: NO-MILK@... I've passed this along before. It is s-o-o decadent! 0.5 C white sugar 3 T cocoa 1.5 T corn starch 2 T margarine (no whey version) 1 t vanilla .5 C water Legend: C=cup, T=tablespoon, t=teaspoon. Mix dry ingredients together in a minimum 2 cup size, micro-wave friendly bowl. Stir in water. Cook in microwave on high for about 90 seconds. Stir 2 or 3 times during cooking. When thick, remove and blend in margarine. Cook on high for 30 seconds or until the margarine is melted. Stir halfway though cooking time. Blend in vanilla and stir thoroughly. Cook's notes: I tend to double the recipe so the times have to be lengthened somewhat if the recipe is doubled. The mixture can look overdone if you overcook it. However, stirring it and adding the margarine will bring it back to life. Since microwaves vary in intensity, use the timings as approximate. Enjoy!

From: "Chance Family" atchance@... Fun twist snack mix M E S P N free, could adapt to wheat or gluten free In a large bowl combine: 2 cups cereal of choice-- we used honeycomb 2 cups rice cereal- we used rice chex 1 cup chocolate graham crackers broke in bits 1 cup miniature marshmallows 1 cup raisins or dried cranberries 1 cup pretzels broke in bits In a small saucepan over low heat combine: 1 pkg or 12 oz milk free/soy free chocolate chips 1 TBS corn syrup 1/3 cup water with 3 TBS dari free powder (whisked together). Heat, stirring until melted and smooth Add 1/2 tsp imitation almond extract and drizzle throughout mixture. Stir to mix in and lay on wax lined cookie sheets. Place in freezer until hardened-- about an hour and ENJOY. To make gluten free-- choose gluten free cereals, broken rice cakes, gluten free cookie bits, gluten free pretzels, and a cup of nuts or sunflower seeds if diet permits and gluten free extract. Tammy

Thank you. BL ****************************** * v'col netivotcha shalom * ******************************

Great for after school snacks or lunch boxes. Melt 3 tablespoons GFCF margerine (I use Fleishmann's unsalted)in a large saucepan. Add 1 package (about 40 large) GFCF marshmallows Add 2-3 tablespoons cocoa powder when all is melted and well mixed, add 6 cups GFCF rice crispies (such as Barbara's Crispie Brown Rice cereal) Mix well. Quickly add about 1/2 cup GFCF chocolate chips. Mix in. Spread into a 13x9x2 pan sprayed with cooking spray. Flatten with a spatula sprayed with cooking spray or with wax paper. Cut when cool.

Seemed like a nice idea that would tolerate dairy-free cheese substitutes. Jay From: Mireille Cote norm.cote@... Chebe bread/Pao de Queijo Pao de Queijo, in the form of small balls, is a to-die-for appetizer. It is most popular in the state of Minas Gerais, where it is eaten like Americans eat rolls. The state of Minas Gerais is known throughout Brazil for its cuisine, and there are places in other parts of Brazil where one can buy de queijo and other "mineiro" specialties. Any "mineiro" cook can make pao de queijo, and there are endless recipes and methods for it. Minas Gerais is also known for its cheeses; the Wisconsin of Brazil, if you wish. Pao de queijo is extremely simple to make. Instead of wheat flour, tapioca starch is used. It's available from any oriental grocery store. One bag is enough for two batches, cost about $0.69. a bag. Care must be taken not to confuse this with the "fish eyes" tapioca (little white beads) available at American stores. Working with tapioca starch is a lot like working with glue. Dry, it has the consistency of cornstarch. Wet, the tapioca starch is extremely gooey. It comes from the manioc plant which is heavily used in tropical areas not cool enough to grow wheat. Many cheeses can be used for pao de queijo, as long as it is hard and can be finely grated. You can used cheeses like parmigiano reggiano, various Italian granas (like reggianito), Sardo (an Argentinian parmesan), domestic parmesan including Kraft in the green can, and even Provolone. You may have to vary the amount of cheese according to how salty it is. My motto: err on the side of too much cheese! After you make pao de queijo a few times, you'll develop certain preferences. For instance, I like them lightly browned, hot from the oven, when the skin is delicately crispy and the inside is gooey. On the other hand, some prefer them darker so that the crust is thicker, or cooled so that the inside is porous. You can also make them larger and use them like a dinner roll. For a dinner-size roll, you'll either have to add a little more tapioca starch to make the dough stiffer (easier to form the larger balls and will hold its shape better when baking) or use muffin tins. I can whip up a batch in 30 minutes, including baking (and skipping the dough's rest period). People usually can't stop eating them until they're gone. They are fun to make and fun to eat. They go especially well with wine and with coffee. Here's the recipe I use, makes about 2 dozen appetizer-sized balls. Pao de Queijo Preheat oven to 375 degrees. Boil the following until white foam appears (on stove or in microwave): 1/2 cup vegetable oil 1/3 cup water 1/3 cup milk (1 tsp salt optional) Add this hot mixture to 2 cups tapioca starch. Mix well with wooden spoon and let rest for about 15 minutes. You will get white ball. Mix in 2 eggs and about 6 ounces grated hard cheese (e.g., parmesan). You will get a gooey, sticky mass. To form balls, cover hands with grease, use a teaspoon and quickly roll into ball shape as best you can (they will smooth out during baking). Better yet, use a miniature ice-cream scoop. Each ball should be about 1-1/2 inch in diameter. Bake on lightly greased sheet or on parchment paper. Bake for 15-20 minutes, depending on size, until tops begin to brown. Good luck to all, Mireille, Waterloo, Quebec.

Hi all, I've been a member of the board since it's inception, but I haven't posted in a while. Hats off to Angela and Brenda Lee, you guys are awesome! Anyway, enough of the kowtows (don't want any big heads here *grin*) I made what I called Creole Porkchops last night and my family really liked it....especially my DH. 6 pork chops, salted an peppered to taste 3 tbsp oil 1 med onion, coarsley chopped 1 medium bell pepper coarsley chopped 1 stalk celery chopped 1/2 tsp salt 1 tsp garlic powder 1/2 tsp oregano 1/8 tsp cayenne pepper 1/8 tsp white pepper 1/8 tsp black pepper 1 15 oz can stewed tomatos 1 15 oz can tomato sauce enough gf flour to coat the porkchops While the oil is heating in the skillet, dredge the porkchops thru the flour mixture. Brown about 5 minutes on each side, remove and set aside. In the oil remaining in the pan (you might have to add some more) add the onion, bell pepper, celery and cook until veggies are somewhat soft. Add the seasonings and tomatos, stir to mix and add the porkchops on top. Cover and cook for about 30 minutes. Serve over rice and enjoy! Mary Hlav

Ok, I've taken all the recipes I could find and came up with my version that is easy for me. I've tried to make it gfcf and a few other additives free. Watch your products and use what you can find locally. Be creative. I did. GFCF soup is more forgiving than bread. If I didn't have celery, I used celery salt. If I don't have beef broth, I used vegatable broth. My first batch was good, but this second batch is better. The cooler weather here in Massachusetts screams for soup. ENJOY! Joyce's Italian Wedding Soup (BTW- I have French and Polish heritage) **I did not varify GFCF status of any of these products. This is MY SOUP. The boys won't eat it. The labels look ok. Mix together: 1 pound of ground beef 2 TBspoons Soymage Vegan Parmesan Alternative 1 egg 1 teaspoon oregano 1 teaspoon of minced garlic 1/2 teaspoon of salt (I might leave that out next time) 1/8 teaspoon of Black pepper Make this mixture into tiny meatballs and brown them in a pan with oil. In a soup pot, add 1 32 ounce carton of Imagine Organic No-Chicken Broth 1 14.5 ounce can of Sweet Sue Beef Broth 1 10 ounce package of frozen chopped spinach, thawed and squeezed out. 1/2 cup of chopped onion (1/2 of a onion) 1/2 teaspoon Basil 1/2 teaspoon Celery salt Bring broth to a boil. Add 2 handfuls of minute rice to broth. Add meatballs to broth. Cook about 15 - 20 minutes. Meatballs should be done. Time for lunch!!!!

Hi, I'm reading a book called "Allergy Free", by Konrad Kail, Bobbi Lawrence, and Burton Goldberg. It is a great book and has a whole chapter dedicated to healing leaky gut. It lists many herbal remedies, including Ginkgo Biloba, Khella, Chinese Skullcap, Licorice Root, Marshmallow root, Slippery Elm, and others. It also has a great section on vaccines which is honest and refreshing. I haven't actually tried any of these yet, but I would love to try at one point. I think once we get the diet under control, we'll be going after other allergies, and then some of the herbal stuff. Many of the above herbs are considered mucilaginous herbs, which I think plantain also is of that group. I have heard on other lists that plantains have wonderful healing properties for the skin, and if applied crushed to a bee sting, will stop the pain. April (in mass)

Date: Thu, 16 Nov 2000 08:18:54 -0600 From: Theresa Ray <dtkray@... Subject: Recipe: Sweet and Sour Meatballs - WF/CF/SF/EF/DF These taste very nice and the meatballs hold together nicely Sweet and Sour Meatballs 1 egg, beaten (optional - I didn't use it or substitute anything in particular for it) 1/4 cup milk (rice milk, oat milk, soy milk, etc) 1/2 cup dry bread crumbs or 1/2 cup quick cooking oats 2 tablespoons finely chopped onion 3/4 teaspoon salt 1/2 teaspoon Worcestershire sauce (I omitted this because I just ran out of the batch I made from Miss Roben's recipe) 1 pound lean ground beef Sauce: 1/2 cup packed brown sugar 2 tablespoons cornstarch or 1&1/3 to 1&1/2 tablespoons arrowroot 1 can (20 ounces) pineapple chunks with juice 1/3 cup vinegar (I used cider vinegar which gives a slightly different flavor, but is corn-free) 1 tablespoon soy sauce (or Worchestershire sauce, or omit) 1 medium green pepper, cut into bite-size pieces Mix together first six ingredients; add beef and mix well. Shape into 1 & 1/2 inch balls. In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat. For sauce, combine brown sugar and cornstarch/arrowroot in the skillet. Stir in pineapple with juice, vinegar and soy sauce. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for about 10 minutes or until sauce thickens, stirring occasionally. Add green pepper; cover and simmer until tender, about 5 minutes. Return meatballs to skillet and heat through. Yield: 4-6 servings

hello friends, a little while ago i wrote about a digestive enzyme i felt might have had milk in it because of the smell of my sons breath. Well I stopped the enzyme, and the smell has lessened, but I dont understand it. HE is gfcf free pretty well i think and the curdled breath is still there. He immediately woke this morning and first words out of his mouth were asking for cheese, which is not something he goes out of his way to ask to eat. the only supps he take is ribose and prozac pill form. what could be doing this? crystal

In a message dated 11/15/2000 8:08:33 AM Eastern Standard Time, GFCFrecipes@egroups.com writes: << Has anyone found a substitute for scrambled eggs? How about a recipe for eggless french toast? There is a tofu mix that makes scrambled egg - don't know if it is GF CF - French toast - Try soaking in coconut ( or darifree ) milk & frying - need yellow color? If you are fiengold and have no aversion to dyes food coloring might work - a little cinnamon & vanilla would flavor it more Sue

Crystal- Great Smokies Labs does a "CDSA" (Comprehensive Diagnostic Stool Analysis) that tests for parasites along with looking for yeast overgrowth, etc. It can be a very useful test, although somewhat less than fun to gather samples for! Any physician can order the test; you collect the samples yourself at home and send them in directly. Great Smokies will send your doctor a report with results and explanation. They will only discuss results with the doctor. They are on the web at www.gsdl.com. Many of the DAN! doctors seem to work with them and find them to be reliable. Jane from Madison, WI In a message dated 11/14/00 4:27:30 AM Pacific Standard Time, GFCFrecipes@egroups.com writes: << Message: 10 Date: Mon, 13 Nov 2000 14:49:37 -0500 From: "CRYSTAL SACCO" <c.sacco@... Subject: parasites Hi all, where does everyone get their little ones checked for parasites, through regular pedi

Hi all, I took a package of regular lentils, (no pre-soak) put them in a pot with plenty of water, a little salt, and cooked them for an hour. When they were done, almost all of the water was absorbed. I added some GFCF salsa and served it over corn chips like chili- fritos! My kids went nuts over it! Each person 'dressed' his own the way he/she wanted. When DH came home, he looked at it and said, "What are WE gonna eat?" But 20 minutes later he came back and said, "You know, this stuff isn't bad." Coming from him, that is an immense compliment, as he prides himself on being a gourmet cook. Just thought I'd share. Joan Have a great day!

Has anyone found a substitute for scrambled eggs? How about a recipe for eggless french toast? Thanks so much, Sheri

Here is an important website for vaccine info: www.immunize.org Lisa in San Diego

potato flour is different from potato starch - it produces a heavier product - the two really can't be substututed measure for measure in a recipe and get good results - (trust me i've tried!) Tapioca flour & tapioca starch are the same thing - Potato starch looks like corn starch or tapioca starch - Potatoe flour more clsoely resembles whole wheat flour in texture and if you've ever tried to make a cak esubstituting whole wheat flour for pasry flour you know how different the end result will be - same with the potato starch & flour. Sue

Hi everyone, I am doing a rotation diet with my daughter and am in dire need of some ideas to use on potato day other than fries and potato chips. My daughter only likes crunchy things or pasta and refuses to eat mashed, baked or boiled potatoes. Does anyone have a recipe for: 1. Potato pasta 2. Any treat made with potatoes and stevia? (no sugar or low sugar) a cookie or a muffin recipe would be great. I use parsnips as a vegetable on this day, so maybe that could be incorporated? (doesn't have to be) Also, any recipes to make millet pasta or to make millet in a crunchy form would be a godsend. I appreciate all and any help! (we are soy free, corn free as well) Thank you, thank you, thank you, Alicia

I recently ended up with over 12 (yes, 12) boxes of Rice Polish, by mistake from a mail order supplier. I have no clue what to do with this stuff...does anybody have any ideas???? I have heard that it will go bad, so I'm not sure if I should have it in the freezer or be using it or what... Recipes are always welcome! Thanks! Andrea

Hi all, where does everyone get their little ones checked for parasites, through regular pedi Crystal

Hello, Hi all, quinoa pasta and vans waffles the gf kind, are they all gfcf and the pasta to, my son ate the apple cinnamon waffles and the quinoa pasta, I thought they were gfcf but he is nutso after it. Something wrong here? crystal

Just curious--I have been using poha flakes in a few recipes. They are much stiffer and crispier than potatoe flakes. Poha flakes are rice. Has anyone ever tried using GFCF potatoe flakes in recipes in substitute of Poha flakes? I realize it probably wouldn't be as crispy, but am just curious. Carol in Florida

What's your take on this guys...My dad who is a BIG time reader (reads EVERYTHING, so that's why I am questioning you, sometimes too much knowledge is dangerous : ) heheheh) He said that PLANTANS HEAL the stomach lining, they use them in S.A. all of the time, and when you are diagnosed with an ulcer, the homeopathic remedy is to eat plantans, b/c it speeds up the stomach lining regrowth...SO what do you think???? Anyone hear this before???-Shari Ny

Hi Julie- I use the calcium in baking, particularly in muffins and cookies. I usually add about a tablespoon to a recipe for 12 muffins (figuring that each muffin would contain 1/4 tsp, or about 333mg of calcium). My son usually eats at least 2-3 muffins in a day, so he gets most of his daily requirement that way. I've found that it works well to substitute fructose for sugar in recipes, using half as much fructose. I then help make up the bulk by adding protein powder, flaxseed (I like the EFA mix from Kirkman's), and calcium powder. Makes for a pretty healthy snack! Jane from Madison, WI In a message dated 11/12/00 4:43:35 AM Central Standard Time, GFCFrecipes@egroups.com writes: << Message: 3 Date: Sat, 11 Nov 2000 18:36:25 -0000 From: rose@... Subject: Kirkman's Powdered Calicum for Baking Does anyone know how much of the Powdered Calicum to use when baking? Thanks, Julie Green Kaukauna, WI

Here is a gluten free version of a Banana Oatmeal muffin recipie posted to the Frozen Assets mailing list this week. They might work with rice flakes and a gluten free flour mix, I can't have rice and have to limit corn and tapioca so this is what I tried. This was my first attempt at this recipie so I was really suprised they came out great (success the first try is a rare occurrence for me when adapting a recipie). * Exported from MasterCook * Banana Buckwheat Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breakfast Desserts Gluten Free Muffins Quick Breads Snacks Amount Measure Ingredient -- Preparation Method

Hello everyone. My name is Amy and I have been eavesdropping for awhile here. Love all the great info!! My two children and myself are on GFCF diets (John-4.2 b/c of ASD, Matt-1.1 b/c of eczema, and me because what else is there to eat in the house :) ) Anyways, probably a dumb question but here it goes. I have an awesome brownie recipe that calls for regular old flour. Can I replace the flour with just an equal amount of rice flour? Do I need to add 1 tsp of xantham gum also? What is a good substitute for white flour? Kaylene may I have your chocolate chip cookie recipe that received such rave reviews? Thanks in advance! Also would love to hear the response about adding calcium powder to baked goods. Many thanks everyone! -Amy --- Amy Heidenreich --- amyheid@... --- EarthLink: It's your Internet.

You seem to know a lot about sweeteners! Both my son and I are gf/cf (still nursing), and we both have chronic, recurrant yeast infections. Evan's on nystatin, but if either of us has a hint of refined sugar, I find thrush in his mouth. I buy all his medicines from a compounding pharmacy, so they're gf/cf, dye free and stevia sweetened. I don't mind the taste of stevia, but I'm afraid I'm not very skillful at mixing it into recipes, so any stevia recipes you post are appreciated. The thing I'm really interested in is maple syrup - I love it, and I know my son would. Do you know if it's less likely to encourage yeast growth than refined sugar? Seems like it would be just as sugary to me! I am desperately looking for recipes that are sweet, but won't make our yeast worse. Like all those with chronic yeast problems, we're sugar junkies! Thanks in advance for any advice you can give - we are sugar-free here, and very sad...:o( Alison

Hi all, I need help with a quick fix here, this is a VERY costly issue. My son Sucks/ chew EVERYTHING still. (He is almost 7) This stopped for a while after secretin, but now it's back in full swing...shirts/plastic/toys/Rubber wires from his mouse....What is this??? Is it they have gluten/casein in them? I use ALL FREE detergent, and I know there is like NOTHING in it...PLEASE help, we just lost a $50 mouse! (We purchased the infra red light mouse, so that my fear of Shane choking on the mouse ball would end..he had popped them out before) ANY and ALL help is MUCH appreciated! I must say, on a HAPPY note, he is VERY verbal today..he came up and told me that his "computer died, he chewed it, and daddy yelled and was very mad, and it was a stupid computer!"-Shari

Hi all, We made the fried lentils and my boys like them very much. However, they are not even slightly orange and not very cheesy. They are really hard, and I don't even think they would work in the "Better than Cheese Wiz" stuff. Can somebody tell me what we may have done wrong? Here is exactly what we did: I bought bagged dry lentils at Wal-Mart. They only had one kind, so maybe is this the problem? It didn't say 'red lentils' just 'lentils'. I thought they looked right (about the same color uncooked as red kidney beans) Soaked in water for 10 hours. Covered bottom of pan with peanut oil, salted and fried enough at a time to cover pan in a thin layer. Drained on paper towels well. We tried varying degrees of doneness without much better results. I appreciate any tips! Thanks! Joan Have a great day!

And a happy tummy makes for a happy mummy - uh mommy. BL ****************************** * v'col netivotcha shalom * ******************************

I thought I'd seen a message about the vanilla/white chocolate baking chips somewhere. Does anyone know where I could order some? Or, those in the DC area, do you know where I could get some? Thanks, Angela

Does anyone know how much of the Powdered Calicum to use when baking? Thanks, Julie Green Kaukauna, WI

Has anyone used sucralose and does anyone know if it is ok for our kids? Sue

I'm handicapped when it comes to cooking for my daughter's gluten/casein/egg/peanut/corn/YEAST/sugar free diet. Basically, all I feed her are Van's Waffles, brown rice, rice pasta, potato pasta, Han'a All Natural beef/pork hotdogs, ground meats (with pureed spinach or zucchini), Lundberg's brown rice and wild rice cakes, Robert's American Gourmet potato chips, Soy nuts, Millina's organic pasta sauce, organic carrots and hummus. When trying some of Carol Fenster's, Lisa Lewis recipes with substitutions, my daughter would not touch them. I'm substituting Ener-G Nut Milk for milk. I'm not sure if the Ultimate Sweetner is really ok for a candida diet (manufacturer says yes but I don't see a lot of people listing it in the recipes here). I read somewhere a few months ago that you can substitute XYZ for yeast in recipes. I wished I'd saved it. Can anyone post what substitutes are ok for yeast, vinegars? Also, does anyone really substitute flax seed for sugar? I read that in Karyn S. book and my daughter spit the food item out. Thanks, Michelle Ruweler

hello all, we were using spectrazyme digestive enzyme for my son and i had stopped it because i swear that he gets this SOUR curdled milk breath when he takes it. Does anyone know if there is milk in it, i didnt think so , but i think his breath is telling me other wise. Does anyone know of any other digestive enzyme that works well for our kids that is gfcf free(besides serenaid) Crystal

Of course I'm interested in any of your articles. Please keep us posted. Joyce

Tonight I fried Plain chicken breasts in Olive Oil & Minced Garlic. I boiled Lenti pasta (not bad, and change from the usual Quinoa & rice is nice), and when it was ready I poured the Olive Oil & Garlic that I fried the chicken in over the pasta...It worked well!!!!!!-Shari NY (Oh made fresh green beans, but my kids are anti green so DH & I eat...)

Ok, this might be a bit off topic, but I don't know the ingredients anyway. I"m looking for a recipe for Italian Wedding soup. Of course all of you saying "lucky! my kiddo won't eat it",well mine won't either. I'm tired of only cooking for them. If I have to put in a lot of work, I'd like to make something I like. ;-) So if any of you out there have a good recipe for it, please pass it along. A friend also calls it Escole (sp?). All I know is it taste good and has little tiny meatballs in it. It's a beef base not tomato. Thanks ahead. hugs, Joyce

Hi friends, I was just wondering something. My sons is or was a huge teeth grinder, so he has basically nubs for front teeth. THANK GOD THEY ARE BABY TEETH. Anyway his gums have always been REALLY swollen. It is obvious it is a nutritional deficiency. Is there any way I can get rid of this, they look horrible, all red and swollen. Also his new teeth seem to come in with a white coating on some of it and some of the enamel looks worn off. ANY IDEAS?? Crystal

Thanks to all of you who posted tips on how to improve my cookie baking. I made a batch yesterday that turned out perfect, and both of my boys loved them! I used the converted Toll House recipe and just inceased the baking powder by 1/2 teaspoon. Then, I made them a little smaller then usual and baked them on my aluminum cookie sheets with parchment paper to avoid sticking. They were not flat and did not crumble at all - and they tasted yummy! In fact, my husbabnd and one of my son's therapists swore they were the REAL thing!! Thank you!!!!! Kaylene

Does anyone remember what brand turkey we need to buy thast is gf/cf? I can't remember from last year. Thanks!

Hi! Could whomever had the wonderful stevia cookie recipe share with me please? Thanks ! Tracy

About the GFCF frosting, I have talked to Duncan Hines they assure me that their Vanilla Homestlye tub frosting is GFCF, also Betty Crocker tube icing in all colors is GFCF. We have used both with no trouble many times.

Ok all you expert bakers out there, I need some help! My son loves chocolate chip cookies. But, every recipe I try comes out flat and crumbly. I have tried the converted Toll House recipe, the "best" choc chip recipe from Special Diets book, and the recipe from this list's files that adds Beechnut baby rice cereal. I have aluminum cookie sheets, maybe that's the problem. I live in Arizona - I don't know if elevation, or lack of it, has any effect. What exactly does the baking powder and baking soda do? Some recipes call for both and some for just one. And, the one time the cookies actually turned out good was when I used the converted Toll House recipe and accidently added too much baking powder. Anyway, does anyone have any tips?! I'd love to hear them!! I made awesome cookies before the diet and I'd just like to make some my little guy will really like! Thanks! Kaylene

Does anyone have a GFCF recipe for decorator frosting? This is my son's first birthday since going GFCF. I have always decorated cakes for my kid's birthdays and would like to continue doing this but cannot find a recipe that is CF. Thanks, Jill

Thank you to everyone who posted suggestions about my coloring tribulations! I might add, some of them were quite unique! I haven`t prepared it yet, but will be doing so shortly. Sorry it took me so long to respond--nasty case of the flu floating around our home recently! I`ll let you know what I used to create our black play- doh. I may even try a few of the suggestions out of curiousity! Michelle B. mommy to Krista

What are the ratios of water to oil and/or knox gelatin? Thanks! God bless, Dawn --- Dawn Hall --- dawnrh@... --- EarthLink: It's your Internet.

You need to do this yourself by going to my groups on your egroups home page. www.egroups.com Sorry I can't help. BL ****************************** * v'col netivotcha shalom * ******************************

Could you please tell me if cocoa (dutched process) is gfcf? Thanks.

1/4 cup dry rice 3 1/2 to 4 cups coconut milk 1/4 cup sugar 1/2 tsp cinnamon 1/2 cup dried fruit (optional) Preheat over to 325. Bring coconut milk to a boil on the stove top, then pour over dry rice in baking dish. Mix in sugar and cinammon, and bake for two hours, stirring occasionally. The slow cooking gives it a great, creamy texture. The fruit affects the sweetness, so if you add raisins or something similar, you'll get a much sweeter pudding. Important note: the coconut milk makes the whole thing turn a weird kind of light purple color. Looks weird, tastes yummy. I've used rice milk in the past to make this recipe and it comes out okay, but it just doesn't have the rich quality rice pudding should have. Got my father, the rice pudding buff, to eat it by closing his eyes. He went on to have two giant helpings. Alison

I am the world's worst pie crust maker - I kid you not. Maybe I could make a graham cracker crust on a really good day, but for pastry pie crust? Forget it. Double crust? Not a chance. Never could, never have. Now that we're gf/cf, I've given up all hope. Anybody got one that's real simple? I've adapted all my pie recipe FILLINGS to gf/cf by using coconut milk. Now I need crusts!!! (can't have soy in 'em in, either!) Alison

Lisa- You made the recipe sound delicious. Just wondering... is that supposed to be brown rice or brown rice FLOUR? Thanks, Jane from madison, WI In a message dated 11/3/00 9:28:50 PM Central Standard Time, GFCFrecipes@egroups.com writes: << LITTLE T's TASTY CHICKEN NUGGETS 1 Large egg 1/4 cup Rice Milk 1/2 cup Brown Rice 1/4 cup Tapioca Flour 1 tsp Salt 1 tsp Pepper

I've been using coconut butter, which is great for cookies and cakes, but you can't use it for everything. Luckily for us we like the taste of coconut! Is there anything else out there? My son has a mega-reaction to soy! Alison

Hi, Any body have a good dip recipe for tortilla chips? Hopefully something I can make this afternoon with things I have in the house. Thanks! Joan Have a great day!

My husband has always proven to be the greatest cook I know (I am by far the worse cook I know). Just tonight he made the most amazing Chicken Nuggets and they are GFCF. My son gobbled them up like there was no tommorrow and could not even tell they were GFCF. THis has probably been one of the ONLY things my son has enjoyed eating since we started this darn diet. I highly recommend these for any kids that are fussy or rejecting GFCF foods. THEY ARE DELICIOUS!!!!!!!!! The ingredient list may seem long but the taste of these things are well worth it! LITTLE T's TASTY CHICKEN NUGGETS 1 Large egg 1/4 cup Rice Milk 1/2 cup Brown Rice 1/4 cup Tapioca Flour 1 tsp Salt 1 tsp Pepper Spices(mix in with ingredients above): 1 pinch Thyme 1 pinch Oregano 1 pinch Rosemarie 3 pinch Sweet Basil 3 pinch Parsley 1 baked Garlic 1 tsp GFCF Baking Powder - put in last Mix the above ingredients together in a bowl and soak chicken pieces in this mixture. Crush 1/4 cup Lays Brand Original Regular Potato Chips (as fine as possible (or brown rice bread crumbs)in a SEPERATE BOWL. Dip chicken in potato chips (or brown rice bread crumbs). Deep fry for 5 minutes! YUMMY!~ Lisa

Thank you so much for the tips on fries. I have another question; how do you get them crispy in the deep fryer? I seem to only get soggy fries - although delicious. Also, might it be the kind of potato I use? or oil? I tried red skinned ones today and they came yummy but kind of sweet and soggy. I am using safflower oil. thanks again, Charlene

A great Gfcf pre-packaged cookie is Ener-g Chocolate chip cookies. Nobody can tell the difference between them and any "regular" packaged cookie. Pam

In a message dated 11/03/2000 11:56:07 AM Eastern Standard Time, GFCFrecipes@egroups.com writes: << Orlando 2000: Books, audiotapes and bags New Biological Directions in Autism Conference Book This 180-page book was created for the conference and includes most of the speaker's presentations, abstracts of their presentations and many pertinent studies and papers regarding the biological issues in autism. Copies of this book are available