Gluten Free Recipes

I'm having my daughters 1st bithday party and need a good cake to make.

Oh My Yummy!!!! Just wanted to let everyone know we made the Chocolate Cake that Lisa A posted the other day and it turned out amazing! There's no way anyone could tell that there's no wheat in this thing! Thank you Lisa for posting a recipe that we'll be able to use for Ben's birthday next week! We plan to make the Blue's Birthday Cake ;) Speaking of which does anyone know if those tubes of icing with the tulip on them are GFCF? Toma

Here's a recipe that I got on another list (POFAK). It makes great graham crackers, and I've also modified it to make "ritz" and "club" crackers to send to preschool with Jimmy. I'll put those modifications after the recipe. GRAHAM CRACKERS 3/4 cup GFCF stick margarine (I use Mothers) 1/4 cup honey 1 cup brown sugar 1 teaspoon vanilla 1 1/2 cups brown rice flour 1 1/2 cups GF flour mix 1 teaspoon xanthan or guar gum (or methylcellulose) 1 teaspoon salt 1 teaspoon cinnamon 1 tablespoon gf baking powder 1/2 to 3/4 cup water I use 3 cups of a rice free gf flour mixture that i make(Bette Hagman mixture with sorghum instead of rice). Preheat oven to 325 degrees. Mix margarine, honey, sugar and vanilla. Mix dry ingredients in another bowl. At this point, I add some calcium powder and ground flax seed to the dry mix. Stir into creamed mixture alternating with a little bit of water. The dough should form a soft ball. Refrigerate for at least 1 hour. Roll dough out onto floured parchment paper, plastic or whatever. Roll until about 1/2 inch thick. Transfer to greased cookie sheet. Cut into squares. I cut before the cookie sheet, because I don't want to scratch mine. Prick each square with a fork. You can sprinkle with cinnamon and sugar if you want. Bake 20 - 30 min. Don't let them get too brown. I take them out at 20 min, because we like them soft. (The original poster used the Bette Hagman flour mix. Since we haven't been able to use rice, I've used various non-rice, non-sorghum flour combinations with success. White buckwheat and potato starch in equal amounts works well, but I may have added just a touch more baking powder for the ritz-type crackers with this blend. And I haven't myself made it with ground flax seed or calcium powder, but the recipe doesn't seem to need them to work). To make "ritz" crackers, decrease the honey to 1 T, use 1/4 cup white sugar instead of brown sugar (I've also made it with just white sugar, no honey), leave out the vanilla and cinnamon. Add water in very small amounts, you'll probably need less than with the graham crackers. After chilling, I roll them out pretty thin (about 1/8 inch thick) and cut with a fluted-edge biscuit cutter. Transfer to a cookie sheet (I usually roll out on parchment paper, leave it on the paper and just pick up the scraps to re-roll). Prick each with a fork, then spray with canola oil. Salt them and bake. For the "club" crackers, you can leave out the honey, and I use a pizza cutter to cut them into rectangles. Than prick with a fork, spray with oil, salt them and bake. Teresa

Someone posted a recipe for catsup using tomato paste and I seem to only be able to find the one using tomato juice. Does anyone remember the one using paste? Betty

After reading all these comments, it occurred to me that the recipe referred to is similar to one I have used for GF bagels. I have found the recipe quite forgiving. I use club soda. Once I added the club soda with the wet ingredients and it worked out fine. Another time I forgot to add the baking powder and the bagels were even better. They didn't rise as much but they were quite chewy with lots of holes, rather like Italian Chiabbata bread. I have never tried to make it in a bread pan as I use the yeast based white bread I posted to this list last week. I did try to make them in tuna cans, but they were under baked. I have never had a problem when I pipe the dough onto an ungreased cookie sheet, either as hot dog buns, bagels or bread sticks. I've even sprinkled the dough with cinnamon sugar to make breakfast bread sticks. Based on my last "mistake" I no longer use the Baking Powder when I make bagels. The recipe I use is as follows: Glutenfree rolls Preheat oven to 400 degrees. Ingredients: 1/2 cup brown or white rice flour 2/3 cup tapioca flour 1/3 cup potato starch 2 tsp. xanthan gum 2 tsp. baking powder (omit for bagels) 1/2 tsp. salt 1 egg 1/3 cup oil 1/2 cup CF milk (I use TJ's Soy Good mixed with tap water) 1/3 cup sparkling water (I use club soda) Mix dry ingredients and wet ingredients separately except for the sparkling water. Combine dry and wet in a heavy-duty mixer. When batter is well combined, add the sparkling water. The texture of the batter should be rather thick. Make sure not to form them too high, because it will rise quite a bit on its own. Bake for 20-25 minutes until golden brown. When it comes out of the oven, the crust is fairly hard, but once it cools, it softens up. -Gina

Hi my name is Beth Walker.I wanted to join this list,my son is GFCF and I am looking for any recipes,something different to try.He has only been GFCF for a week,and it is going ok.But I have taken away most of his favorite foods and am looking for differnet meals to fix.Thanks for any help!

Off Celiac Listserv From: Beth kassis <bethyk@... GF Thin Mint Cookies Hi to all: My 7 year old daughter Allison is a brownie Girl Scout. Last year at cookie selling time I baked GF Thin Mints based on a recipe that I revised from Cookierecipe.com. They turned out awesome and she was very pleased to be like the other brownies in her troop. I thought that I posted this to the list last year but I searched the archives and did not find it. I did take the cookies to Allison's support group meeting and they were a hit! So.... here goes: GF THIN MINT COOKIES: 1-1/2 Cup GF Flour (I use Bette Hagman's rice mixture for all my cookies) 1/3 Cup plus 1 Tablespoon Cocoa 1/4 teaspoon salt 1/2 cup butter 1 Cup white sugar 1 egg 1/2 teaspoon mint extract (I used McCormick's) 3 (1 oz. squares semisweet chocolate) (I think I doubled this amount) 1/4 cup butter 1/2 teaspoon xanthan gum In a large bowl, beat 1/2 cup butter until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract. Mix GF flour, cocoa and salt together and add mixture by halves into creamed mixture, beating well after each addition. Divide dough in half. On lightly floured surface roll dough into two 1-1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours. Preheat oven to 350 degrees. Prior to baking place cylinders in freezer for 30 minutes. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1-1/2 inches apart. Bake 10 to 12 minutes. Melt 1/4 cup butter and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. LET COOL AND HARDEN COMPLETELY NOTE: I found that this last step worked best if you place the cookies on a wire rack and then drizzled the chocolate over them. That way the coating will not puddle around the cookie. ANOTHER NOTE: This year I saw another recipe that melted mint chocolate chips instead of the semisweet chocolate over the top. This might taste good too! You might want to leave the mint out of the cookie though and just have it in the coating. These are a little bit of work, but the smile on my daughter's face made it worth the effort. Good luck and happy baking, Beth El Dorado Hills

Wilma, If you are receiving message from the list, you are registered. If you wish send a message, type this address as your TO GFCFRecipes@egroups.com and continue with a regular message from your email program. Please feel free to email me privately (luvee77@...) if you have more questions about working with this egroups and your email program. BTW, when we have questions which don't relate to the topic of Recipes, and this applies to everyone so please don't feel like I am pointing fingers, it is polite to type OT (for off topic) as part of the subject line of the post. That way those who are busy and would prefer only to read message on topic will be able to skim past it. I too am guilty of forgetting this bit of netiquette, so don't follow my example. GRIN Blessings, BL ****************************** * v'col netivotcha shalom * ******************************

Some of you have mentioned the grittiness of rice flours that you grind yourselves in order to save money. Have you tried shopping for rice flour, sweet rice flour and tapioca flour at oriental supermarkets? It costs about $.60 to $.70 for one pound of these flours at these stores and they are ground extremely fine. I used to spend double and triple that amount at the local health food store! You can also buy large quantities of cornstarch at excellent prices. It might be worth having a look and seeing if these flours give your bakedgoods a better consistency. Cheryl Gartenberg

Does anyone know how to replace sweetened condensed milk or evaporated milk? Betty Hagman uses that in a granola bar recipe and rice milk didn't work. Please contact me directly at ricklynn@... . Thank you. Lynn Kellner, Gambrills, MD.

I hardly have time to look at these lists much less post a message but felt that I must put in my "two cents worth" on grinding flours with a Vita-Mix. It would be much more difficult financially to stay on this diet if it weren't for my wonderful Vita-Mix! I purchased it long before my SN son was born and have been very thankful for it now. I use it several times each day. I only wish I had a sound-proof cabinet to put it in! I use it to make almond butter, "fake" cheeses, sour cream, etc. but it saves me the most money when making flours. I make white rice flour (plain old cheap rice from the grocery), brown rice flour, sweet rice flour, garbanzo bean flour, lentil flour, pinto bean flour, white bean flour, quinoa flour and am planning to try millet next. I did have trouble with the flours being gritty. I tried running the machine longer but found that it didn't make much difference other than to get some of the flours really hot and then they would lump into hard clumps. So I came up with an interesting (albeit a bit time consuming) solution. I bought a splatter guard such as used when frying in a skillet and sift all the flours through that by rubbing until the only thing left on top is the grit. I toss most of the grit since with the beans, etc. it is mostly the outer "skin". I do save the grit from the brown and sweet rices and use it to make rice "grits" cereal. I usually grind several flours at once starting with the mildest (white rice) and progressing to the stronger flavored ones so that I don't have to clean the machine and splatter guard in between. I have a tower of "Gladware" containers labeled with each kind of flour and try to keep them all filled (but rotated) once a week. I am much more willing to "experiment" with recipes and try to "invent" or "reinvent" since my flours are so inexpensive. I make a version of garfava flour (garbanzo and white beans -- since I can't find fava beans at my local store) for about 80 cents a pound. Sorry for the long "epistle" but just had to sing the praises of my beloved Vita-Mix. If anyone has any questions I might could help with please e-mail me as I don't get a chance to read the list every day but my DH checks the e-mail religiously! Jenny Faulk Manager of Make Do Farm Wife to Russell (very patient!) Mom to Steven 16, Aura Lee 12, Forrest 5, Ezra PDD-NOS 2 1/2, Merry Newborn

Hi I am confused as to when it is okay to use crisco instead of margarine in baking. I was always under the impression that if you could not use margarine you could use crisco instead, in the same amount as the margarine ingredient in the recipe. Is this correct? My problem is, is that my son can not have the artificial ingredients in Fleishman's margarine and I am having a hard time finding Hain safflower margarine in sticks. I have also tried coconut butter and it absolutely did not work. I had to add crisco in addition to the coconut butter for the recipe to work. By the way I made the banana cake that someone posted and my husband said it was the best GF thing I have made so far. He said that it was better than any banana bread that he has ever had in his 38 years of life!!!!!!!!!!!!!! What a guy!!!!!!! take care Pam

Does grinding your own flour save you a lot of money? If so what kind of grinder would you reccommend to purchase and where would you purchase this type of equipment? thanks Lynn

I do not believe that my local HS carries the Blue Diamond milk? Is this a powder? anyone have a number or site? Any comments on how it bakes- we can not use soy based items. Thank you Joan kenjoan@...

I am thinking of getting this snack for my son but I am confused Is this product GFCF?????... Robert's Gourmet - Personality Puffs, Individual 4.5 oz Bag Little figure shaped cheese puffs. Great tasting & fun to eat. 4.5 oz bag Ingredients: organic rice, corn, canola oil, aged cheddar cheese (no- fat milk, salt, cheese cultures, enzymes), whey, low fat buttermilk, edible flowers (passionflower, violet, chamomile, peppermint), St. John's Wort, Gingko Biloba, ginger, orange peel. it is from miss roben's Thanks Ana

I adapted this from a recipe posted to the GFCFrecipes mailing list last year to use flours I can have. The result is so good. I used frozen mashed rasberries and should have drained a bit of the juice, the result was a bit wet but still delicious. Unlike some recipes I have tried with bean flours, this one has no hint of a bean taste, just rasberries - yum!! Joanne * Exported from MasterCook * Banana Berry Bread Recipe By :Allison Serving Size : 1 Preparation Time :0:00 Categories : Desserts Gluten Free Quick Breads Amount Measure Ingredient -- Preparation Method

I tried grinding rice in my stone grinder and it just came out too grainy. Someone recommended using a Vita Mix to grind the rice. I will be getting one in the mail this week and hope to try it. We will see. Becky in Fl

Have you ever substituted Sorghum flour for the white rice flour in the recipe in Karen Seroussi's book? What size pans do you use?

Sometime last year, somebody posted their two cents that the Sesame Bean Bread recipe in Bette Hagman's cookbook was to die for! Well, I've tried it, and it is very good. I even took it to a GFCF Parent Support group that I attend, and the Sesame Bean Bread got rave reviews. Not only did the bread get rave reviews, one of the ladies who is not a baker even said she would try making it. She had made it successfully at least twice now, and that is a shocker since she has been GFCF for a very long time and never baked anything. So, I just thought I would add my two cents in on the bread conversation. Bette Hagman's Sesame Bean Bread recipe is in two of her cookbooks to the best of my knowledge: The Gluten-Free Gourmet Cooks Fast and Healthy, AND, The Gluten-Free Gourmet Bakes Bread. I would volunteer to post it, however I used to work for Xerox Corporation and had to train people who purchased copiers on the copyright laws since the fines were so stiff. I KNOW that posting a recipe from any printed source would be a copyright infringement unless express written permission is obtained from the author. Bette Hagman's cookbooks are in many public libraries. I have found her books to be worth their weight in successful cakes, breads and casseroles as well as other food items. Good luck with the breads. Lisa

Hi, all-- I wrote to Brenda-Lee after the first time I made her version of the Noah's bread with a success story. Yes, the rolls I made were a little wet inside, but they smelled great and I figured they were only wet because they were just baked. (We never had them cold--long story that involves a stomach virus). Made them tonight with water--only used 1 1/4 C instead of 1 1/2, and cut back a tiny bit on the xanthum gum. I used eggs rather than egg replacer--B-L, you're using eggs, aren't you? Made them in mini-loaf pans, but it's still a bit gummy. I think they'll make decent toast, though. Just thought I'd throw my experience into the mix. Amanda

Breads are the biggest problem in GF cooking because they rely so heavily on gluten for their structure and integrity. Adding insult to injury, then you need to uselowfat or non fat milk and fat substitutes and they become even quirkier. For details why and some tips how to correct it see my original text of an article I wrote below. Jay

We can't eat the same grains you listed -- my birthday cake ideas are -- Can your son have amaranth flour or quinoa? I make a good amaranth carob cake from The Allergy Self Help Cookbook (Marjorie Hurt Jones). I've also made a good pineapple coconut quinoa flour cake - the recipe has eggs but I've successfully used egg replacer with it. My new favorite is the Basic Yellow Cake (there is a version with and without eggs) in Carol Fenster's Special Diet Solutions Cookbook -- I substitute garfava flour for the rice. It was a big hit even with non allergy people. I made a carob buttercream frosting using carob, corn free confectioners sugar, and margarine. Yummy. If potato is ok Miss Robens does have a chocolate and a yellow cake mix that are rice and corn free -- but they have potato flour which one of my son's cant have. Kelly

Hi, I am um muhammad, i have 2 autistic kids. I live in egypt and make everything, even my flour from scratch (a pain!) I am coming to america for my s-in-law's wedding. I will be taking over the kitchen. I will bring our own utensils/cutting boards. Do I need to bring our own pots?? I need major recipes, and ideas on how to manage the travel aspects, esp since my son is also soy allergic soooooo.....any help um muhammad

Looking for a gfcf cookie or cookie recipe simular to a FIG NEWTON THANK YOU, wcrlc@...

Hi, I have tried to make loaf bread (Sorghum bread) on three separate occasions. I kind of threw it together the first time and the bread was mushy on the bottom half with an extremely large air pocket near the top. For the second loaf I was very careful to read the instructions and do exactly what they said (there was a difference from time #1 in the dough itself) but I had the same results at the end with the large air bobble and doughiness. Time #3 was the same as time #2. I borrowed a metal pan and made a very nice Noah's loaf. The only thing that I can think of that I may have wrong with the sorghum loaf is the type of loaf pan that I am using. I only have the glass pans. They were handed down from my grandmother and at the present they are all that I own. Do the recipes need to be altered for glass pans? Some one also mentioned a stone loaf pan to me. Has anyone used one of these and if so, does the recipe need to be altered? Thanks for helping. dcg

Anybody know where you can get corn "flour" that is CFGF? Thanks, want to do a recipe from Carol Fenster's book Wheat-free Recipes and menus and this is called for in that recipe.

This is for those of you who have successfully made the Noah's Bread, how did you prepare the pan? What type of pan did you use? The reasons for my questions, I've made two loaves today, the first one was a total disaster (namely because I mixed it by hand), when I put it in the oven, it writhed and bubbled and started to spew out of the pan! Ended up scraping a good bit of goo out of my oven. The second batch I used my mixer and it didn't act like anything like a Creature Feature (yeah!) Anyway, around the sides of the pan, it stuck fast, and the loaf is split down the center, and where split, is hollow. I used metal bread pans, and I lightly coated them with Crisco, I did not lightly flour them. Is that why it stuck? I can't experiment any more tonight. If you have any ideas, don't email me, just post to the digest and I'll read it in the morning. Thanks so much! Mary Hlav

Don't beat up on yourself. Feb 9th isn't exactly tomorrow, you are planning ahead. Even if it was tomorrow, for people like me who aren't born organized, organization is a real struggle. If egg whites are okay, you can easily use egg whites instead of eggs in most cakes. If the recipe relies on the emulsifying effect of egg yolks, a vegetable oil would probably produce a similiar effect. The angel food cake recipe in Ryberg's book uses cornstarch and potato starch, if I remember correctly (I am at work, cookbook is at home). It might work with just potato starch or a combination of potato starch and another flour/starch. I have lots of recipes at home that I haven't tried and some I have tried that weren't a flop. If you let me know what flours Mason can have, I will post any that are possibilities. Joanne

My son has been gfcf over 18 months now and over that time I have made several gfcf cakes and frosting. I was never thrilled with any of them!! They all had that tell-tale "sandy" texture of rice flour! Does anyone have a good recipe using other flours to eliminate that grit! I have tried Lisa Lewis' recipes, checked the archives, and various other recipe books.....I can't find anything that "cuts it" so to speak! I am looking for a yellow cake with vanilla frosting (he can't have chocolate).....anyone have a good recipe???????? Thanks! Tricia (mommy to John in NY....I can't believe he is going to be 3!)

Sounds terrific, but I have a question: sour cream doesn't have casein?

I am a little behind on this one. What exactly is the problem with TD in the milk.? The blue diamond is it a liquid? Does it come in a powder? Thank you joan kenjoan@...

I just made this today, and my daughter ate 3 slices before it had even cooled off! Gina's GFCF White Bread 1 cup Asian white rice flour 1 cup finely ground brown rice flour (I use Authentic Foods or Bob's Red Mill) 1/2 cup tapioca starch 1/2 cup potato starch 1/3 cup corn starch 1 tbsp Xanthan gum 3 tbsp white sugar 1 1/2 tsp salt 1 tbsp egg replacer 1 tsp gelatin 2/3 cup dry soy milk powder (I use Soy Good from Trader Joe's) 1 tbsp yeast 1/2 cup warm water 1 - 2 tsp honey 3 eggs 1/4 cup vegetable oil 1 tsp cider vinegar 1/2 to 3/4 cup warm water Mix the dry ingredients well, either with a wire whisk or in a zip lock bag. (I make up 3-4 zip lock bags of the dry ingredients at a time, so the measuring isn't so time consuming.) In a small bowl dissolve the yeast in a 1/ cup of warm water and honey. Use 1 or 2 tsp depending on how sweet you like your bread. In medium bowl, mix the eggs, oil, vinegar, and 1/2 cup warm water (save the rest in case you need it). Add the yeast which should be good and bubbly by now. Mix well and pour on top of dry ingredients. Stir with a spatula and make sure that all the flours at the bottom of the bowl are mixed in. I use a Kitchen Aid mixer and let it run for 4-6 minutes on speed 3 (halfway between 2 & 4). If it looks a bit thick add the rest of the water. If it is too slurpy, you can hear a slurp-slurp sound as it mixes, add 1-2 tbsps of corn flour or sweet rice flour. It should be quite thick but not goopy. "The goop makes it droop" is a good rule of thumb. I spoon it into 4 mini-loaf pans. Let one rise for about 1 hr and bake for 15 min at 400 degrees. Freeze the other 3. When you want bread, let it defrost in the fridge overnight, rise in the morning and bake. You'll have warm bread for lunch! I haven't figured out how to time my oven to wake up to fresh bread yet, but I'm sure it can be done. I occasionally experiment with other bread recipes but this is the tried and true one I keep coming back to. - Gina

Hi Folks: Vaccines are in the news again. Woman's Day magazine, February issue has a column by Dr. Loraine Stern. She claims that parents are confused by the conflicting information on the vaccine issue. (she is contributing to the confusion in this article.) Dr. Stern states that "I can understand why devastated parents would want to blame a vaccine for their child's distress, and I don't mean to belittle the tragedy of any serious problem, but a tug at your heartstrings should not be the basis for rational decisions about your child's health. For instance the suggestion that MMR could be connected with autism is based on one report from England of 12 cases in which parents reported that diagnosis occurred shortly after vaccination." She also mentioned "When a US congressman chairs a hearing on autism, and questions whether the measles, mumps, rebella (MMR) vaccine leads to the ailment, it's natural to wonder if there is some truth to it." This poor woman needs to hear from all 12 of us, don't you think? I tried to reach them on the internet but the link is under construction You can write them by snail mail at: Reader Mail, Woman's Day 1633 Broadway New York, NY 10019 Cyndi Greene Gaithersburg, MD

Hi All I would like some opinions on the earlier post.. to plastic or not? When cook-a-thons happen (and that is every weekend..) what do you store in? What I do? I cook the food in bulk and let it cool completely. Then I put in individual plastic SNACK bags a portion for a meal And put all the little snack bags in a large freezer bag and put in freezer on quick freeze. I defrost and heat on plates... NEVER NEVER in the plastic What do you do? thanks for the input Lisa A jeffs mom

Does anyone have a recipe for sour dough bread?

Has anyone used Llorente cookwear? Just saw an infomerrcial for it and thought it may be a safe alternative to the metal pans. Thanks, Wendi

Does anyone know if Blue Diamond Almond Milk is GFCF? The ingredients are only almonds and filtered water. But you never know. JoDee

I was at the mall this afternoon and took a couple of minutes to walk through the food court. One place had green beans and carrots and when I asked they said no sauce or flavorings. It was so nice to buy something heathy that was ready to eat and tasted good. Joanne

Hi all, My oven is broken so I haven't been able to bake any bread for my boys, but my sister gave me her bread machine. Yeay!! It is not a fancy one, a Salton Breadman TR 440. I want to know if someone will post or email me a Noah's bread recipe and any other recipes I can make with this thing. We are GFCF with no other issues that we know of. Any cakes or similar things I could do? Noah's bread is the main one I have been dying to try. The instruction manual is not very helpful for folks that can't eat wheat. It has buttons on it for: Timer (up and down) Stop Start Select: Beside the buttons are 1 Basic light Crust 2 Basic medium crust 3 Basic dark crust 4 Whole wheat (1 lb. Reg.) 5 Whole wheat (1.5 lb.) 6 French 7 Fruit & Nut 8 Dough Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT (Gifted) Seth, 6, NT Have a great day!

I have a programable machine but after getting it discovered that my son had a yeast infection so we've been off yeasts so I haven't been using it. Your post Brenda got me thinking -- I was wondering why you'd bother to use the machine to make non-yeast breads -- but the timming would be -- having the bread fresh in the am (when it tastes best) and also not having to be home to turn off the oven at the end. Interesting. Maybe I'll use my machine.... Kelly

Does anyone know if nutritional (not brewer's) yeast is GFCF? The UnCheese Cookbook uses nutritional yeast extensively. This is the only ingredient I don't know about. There are a few that don't use nutritional yeast, I have to buy some agar tomorrow before I can try them. Since the only GFCF cheeses have something I can't, usually maltodextrin, I am hoping that a few of these recipes taste good. Joanne

Is light corn syrup GFCF? Anybody know? Thanks for any help, sure would like to make a batch of divinity candy!!

Brenda Lee, I have been baking bread continuously since you posted your recipe. I have been able to make a successful loaf substituting the sweet rice flour with plain brown rice flour, as well as a combo of 1 cup millet flour, and 1 cup buckwheat flour. I tried a quinoa/amaranth combo too but the loaf didn't quite work but made delicious breadsticks and bagels. I have been using club soda instead of perrier, and it has worked out great. Thanks again for your experimenting in the kitchen for all our benefit! Alicia

You know Kelly, I am not a drinker (found out I was allergic to alcohol when I had a drink of my dad's beer as a child), but I also don't know what alcohols are margaritas, so if you find anything that is distilled from grain the answer would be no. So Sorry! Non alcoholic ones are though because there are made with coconut milk. (grin) BL ****************************** * v'col netivotcha shalom * ******************************

I have Norton Antivirus, so I opened the attachment. It was just an advertisement. Lori Smith 921 Stowell Circle Honolulu, HI 96818

My son reacts to the red dye in anything like that. We narrowed it down to red dye #40 and even have to get no-dye-added vitamins. Probably better for him anyway. Someone told me once that the red dye is derived from red ants' abdomens....would explain the reaction as I'm sure it's a form of protein. Loriann Wife to Dewight Mom to David, 10 years, Down Syndrome, PDD-NOS and Celiac Disease. Derek, 18 months and Strong Willed Both homeschooled.

Is that like Poi? I've heard that poi is in the potato family (we're in Hawaii right now). I've had poi and it was ok, but hubby hates it. Just curious, and sorry to go off topic... Loriann Wife to Dewight Mom to David, 10 years, Down Syndrome, PDD-NOS and Celiac Disease. Derek, 18 months and Strong Willed Both homeschooled.

Help! I made the bread that someone posted the other day, Noah's modified. It looked real good till I took it out of the oven! The top browned and sounded hollow and looked like real bread, but the bottom and insides did not cook? I have been trying to recover it, cooking it upside down at a lower temp. but the inside will not cook? Does anyone know what the problem might be. The only substitution I made was for the eggs, and I used baby food in the exact amount I do for every other recipe as a sub. for eggs.I would really like a decent loaf of bread, but just can't seem to get it. Renee

Forgive my ignorance. Is it gluten free? Kimwheat

I am wondering where I can buy all the ingredients I need. I live in Queensland Australia. Thanks Kimwheat

Tree of Life is a distributor of products to Health Food Stores. They do not sell by mail order or to the public at all, as far as I know. Your local HFS probably orders from them, and you can request that they special order things you want that they normally don't stock. I work for an herb shoppe and my job is to place Tree of Life Orders. I have offered to place orders for those who can't find items or may be near me and wish to share my cost savings. I live in Louisiana, but I have sent things to people in other states. I am sorry if I created any confusion. Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT (Gifted) Seth, 6, NT Have a great day!

Does this store or mail order place have a web site?

Hi, Has anyone found a good substitute for fruit roll-ups? My grandson loves them!! Thank You, JACOB'S Grammie

Brenda Lee - you are AWESOME!!!! Thank you, thank you, thank you for the modified Noah's bread recipe!!!!! We finally have bread again!! For your info, I live in central Canada - nowhere near a coast and my loaf came out beautifully, I just had to bake it about 15 minutes longer than your recipe called for. major hugs, Alicia

"Maple chips can be eaten straight from the jar as a treat or substitute for chocolate chips to make a decadent dessert." That is the product description in my catalog. They come in an 8 oz jar. Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT (Gifted) Seth, 6, NT Have a great day!

Hello listmates, Here is a pumpkin bread recipe that I adapted to be GFCF. My daughter loves this for breakfast. If you want to try some non-GFCF bread, just use 3 cups of regular flour in place of all the flours listed. Enjoy! Penny 4 eggs 3 cups sugar 1 cup oil 1 tsp. cinnamon 1 tsp. nutmeg 1 1/2 tsp. salt 2 tsp. baking soda 2 cups white rice flour 2/3 cup potato starch flour 1/3 cup tapioca flour 3 tsp. xanthan gum 2/3 cup water 1 cup pumpkin Blend together beaten eggs, sugar and oil in a small bowl and set aside. Mix together the cinnamon, nutmeg, salt, baking soda, rice flour, potato starch flour, tapioca flour and xanthan gum. Add the dry ingredients slowly to the wet mixture. Mix pumpkin and water in a bowl seperately until well blended. Add the pumpkin mixture to the other ingredients. Bake at 350 for about 30 minutes, until golden brown on top. I use small loaf pans - they contain 6 small loaves a piece and I can fill 2 of these pans, making about 12 small 4 inch loaves from this recipe. It would also make 2 large loaves. For added vitamins, I also add 2 tsp. ground flax seed to the mixture.

Can beer be used in recipes? I thought it might be able to be used in Noah's bread recipe instead of perrier water.

Hi, I desperatly need a good pizza crust!! I would like to order the one from www.causeyourspecial.com. but can not bring up their web site!!! Please can some one HELP me. Thank you, JACOB'S Grammie

I would like to make a pizza, but in my area there is no place to get gluten/casein free cheese. Can anyone tell me where I can find gluten/casein free cheese?

Hi all, just wanted to post my recipe for Meat Loaf. I've been playing around with it since I got David off of gluten and I think I can shout 'Eurika!!' Mary's Meat Loaf 2 lbs lean ground beef 2 eggs 1 1/2 cups Barbara's Brown Rice Cereal 1 TBS powdered beef bullion 1 TBS onion flakes 1 batch Condensed Soup Substitute Mix all ingredients together and place into a loaf pan. Squirt about 1/4 cup ketchup on top. Bake @ 350 for 1 1/2 hours. Let stand for 5 to 10 minutes to set up. Condensed Soup Substitute 2 cups Dairy Free 1/4 cup instant chicken bullion 1 tsp thyme 1/2 tsp pepper 3/4 cup cornstarch 2 TBS onion flakes 1 tsp basil Combine all ingredients and mix until well blended. Store in a tightly closed container. To use, mix 1/3 cup dry mix with 1 1/4 cups water in saucepan. Stir and cook until thickened. Add 1 TBS oleo if desired.

Life is also casein free? It doesn't say and I figured somebody here would know. We have had this bread. I went to look for the bag downstairs and I believe that my husband "cleaned it up". It is hard sometimes to tell if foods are ok to buy. There should be a little "K" near the word "Parve" on the front label near the bottom of the printing. The symbol means that the bread is kosher meaning free of dairy (casein) unless it has the letter "D" on the outside of the symbol. Many times I can get a listing of GF from companies but they do not have the CF status, so I look for the kosher symbol. (This worked well until I wanted to know if a honey baked ham was GFCF, since the little piggy would not have a kosher symbol on it even if it were CF. - btw, honey baked ham is not GF, you have to get it unglazed to be GFCF). dcg

ooooooo! another gadget! I'm running out of storage space in my kitchen. thanks for the info. Joyce

Well, don't hold your breath looking for one at a yard sale, Becky. In the last 10 years we have seen three at yard sales. It is sort of like a Kitchen Aid stand mixer. Once you get one, you do not want to part with it. E bay was selling them for around $200? Depending on the model, it might be a tempting deal. The new ones come out with two containers. One for dry blending and one for wet ingredients. I like that. With mine, the grain goes into the spout for drinks and has to be emptied out to get the large particles out. Then of course, you have to wait for it to dry out completely before grinding flours if you have just made soup or a drink. I would like to have a new one but I wanted a Kitchen Aid more. Vita Mix will make bread and knead it but it is not easy to clean around those sharp blades. And if you are like me, you only find it at the yard sales when you don't need it or want it. ;-) Betty

I want to member of this group.

I have had almost no success in getting a light textured loaf with plain or brown rice flour. Chana (bean flour) did work though. I think the thing is that sweet rice flour (also known as glutinous rice flour because it is sticky, not because it has gluten) has a much higher starch content. Have you asked at your local supermarket or warehouse store. Both my Safeway and Real Canadian Warehouse store carry sweet rice flour and at a decent price, although the local asian food store has it at a much better price. Chines food restaurants use sweet rice flour, so if you have a local restaurant retailer, they might carry it too. You could try a bean flour of some kind, or a sifted sorghum if you have that. I think plain rice flour is too gritty. HTH BL ****************************** * v'col netivotcha shalom * ******************************

I will be placing an order with Tree of Life this week. (I am employed by a distributor and she will allow me to place orders for myself and others on this diet for wholesale) If anybody is close and wants to drive, or anybody wants something they can't get and wants it shipped, let me know. I will be placing my order on Thursday. I will not be making a profit on this, just want to help out, and also have to meet a minumum amount to order. Contact me as soon as you can so I'll have timeto work on it and get you prices, etc. Here's a partial listing of items I have ordered, but let me know if anything specific you want me to look up. There is a lot in the catalog. Cases of Soy or Rice milks (different types) Pamela's cookies (chunky choc chip, ginger and peanut butter) Maple chips for baking -crackers -spaghetti and pasta -cheese slices,parmesan cheese, block cheese -sour cream -pudding packs for lunches, gfcf yogurt -8oz chocolate, vanilla and carob soy or rice milks for lunches (with the straw) -breads and hamburger buns -Van's waffles (plain, blueberry, apple cinnamin) -They also offer lots of herbs and health and beauty products that can be hard to find and very expensive. Many different brands Joan Daigle 504-853-2324 Have a great day!

My favorite bread recipe so far is Bette Hagman's Sesame Bean Bread (in her Fast and Healthy book). The flours are garbanzo bean (or garfava), tapioca starch, and cornstarch. It has worked out great for sandwiches. Allison in CA

Hi Dawn- Nicko's birthday party went great. I made the chocolate cake out of "Special Diets for Special Kids" and it was really good (moist, not grainy, tasted like a "real" cake!). I baked a snowman cake at my son's request, and decorated it with fun GFCF stuff, like Skittles, fruit leather, etc. To be honest, the people at the party didn't eat a whole lot of the other food I brought, so I'm glad I followed Joyce's advice and didn't go crazy making tons of stuff. I served veggies with hummus, tortilla chips and salsa and some cheese and sausage. (The cheese was not CF, but my son doesn't care about it anymore. We can have the stuff around without a problem) Have fun with your son's party! Jane from Madison, WI In a message dated 1/6/01 5:30:30 AM Central Standard Time, GFCFrecipes@egroups.com writes: << Date: Sat, 06 Jan 2001 00:02:49 -0000 From: "Dawn Bunting " <Arcanum28@... Subject: Re: Birthday party food/snack ideas? Jane, It's such a small world, we are having Nicholas' birthday party at the local gymnastics academy here in Virginia Beach next Saturday. How funny! We have never had a lot of luck with gfcf cakes-- at least the other kids tell us politely that we are not having much luck with the gfcf cakes. Instead of cake, I'm thinking of making a big cake-sized brownie, with frosting and decorations. We are having chips, glutano pretzels, and fresh fruit also. Hope that helps, if you think of anything else great, please let me know. Dawn Bunting

Hi, everyone-- Tomorrow is my ds's first day back on the diet (we were on it for just a couple of weeks before going off to get the peptide test done), and I was really hoping we could make some good bread together. Unfortunately, I don't have Dari-Free or sweet rice flour, and I don't have any local source for either item. Can anyone point me toward a halfway decent sandwich bread we can still make? If you know the name, I can search the archives, and I have all the Bette Hagman books. Here's what I do have: Fearn brown rice baking mix Arrowhead Mills baking mix potato flour white rice flour soy flour garbanzo bean flour tapioca flour corn flour xanthum gum gelatin egg replacer corn meal cornstarch gfcf OK yeast, baking powder & soda Do these ingredients add up to nice bread somehow, or not? I feel like I keep buying ingredients, but never get the right combination! I think I might be able to find potato starch locally. My ds & I thank you! Amanda P.S. Cross-posting to gfcfkids and gfcfrecipes; apologies to those of you on both lists.

I was hoping that my dh would like the sorghum flour but after the first batch of pancakes he refuses to eat any more. What gripes me is that he liked the first batch and I make them the same each time. So now I fix two breakfasts and freeze the extra pancakes for Evan to take to school. I ordered the large bucket of sorghum flour so I will not have to buy any for a long time at this rate. The small chest freezer sure helps. I use the Bette Hagman blend. I wonder if he would like the sorghum and cornstarch blend. Maybe I should try that before I give up. --Betty from central Cal.

Is there a recipe for all purpose flour consisting of rice flour and corn starch? I know you can purchase this mixture in small bags for $4.00 but it would be cheaper to make by purchasing the two ingredients at a bulk food store.

Can xanathan gum be substituted for guar gum in recipes?

Brenda-Lee does your modified recipe make one loaf? --Betty

Anybody had success with recipes for those little sandwich maker machines that make triangles? We used to make muffin mix or cake mix type recipes and cook them that way pre-diet. I even remember some kind of tuna puff thing that the kids liked. My oven is broken and it will probably be a while before I get a new one. I do have a toaster oven, microwave, sandwich maker. Please help! I obviously can't bake bread, but maybe some kind of pizza flavored bread thingy with the meat in the batter for lunches? With my disability, the waffle iron is difficult for me to use. Also, I bought a stack cooker for the microwave from Tupperware shortly before we went GF. I could make some yummy cakes and meatloaf and stuff in it. I wonder if anybody has tried gluten free baking this way? Since we are financially strapped, I really need to try to minimize experimentation because that means wasted ingredients which are costly. Thanks to all! Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT (Gifted) Seth, 6, NT Have a great day!

Can you post the modified Bread Recipe for us so we can have a lof of bread also. That would be a gfcf miracle in the making.

I made the Miss Roben's Crunchy Choc Chip Cookies - Corn Free this evening with eggs and shortening (rather than butter/margarine). I followed the recipe and the cookies came out flat? I am used to making cooking that resemble those purchased in the store - raised, hard, crunchy and a nice rounded shape. These cookies were fairly flat and round. Any suggestions? Please advise if you have come across this problem and have modified your procedure. Thanks, Heather

I make some peanut butter cookies the other day since they are everyone's favorite. I was using Laura Scudder's All Natural old Fashioned smooth peanut butter like I always do. It was 26 oz. I add 3 cups of sugar and 3 eggs and 1 T. vanilla. This time the dough was crumbly and I could not figure out what I did wrong. Of course, Evan was there 'helping'. I know I did something not quite right but I did not want to throw out all those ingredients. I had cooked some sweet potatoes to try the sweet potato cookies again so I decided to try adding some of them. (It is smarter to mash them first) Any way I had to cook them longer and they are chewier instead of crisp but I can't keep David out of them. He keeps asking for 'two more'. Of course, Evan cannot speak but he leads me to the kitchen and eyes his cookies.

In a message dated 1/6/01 6:30:31 AM Eastern Standard Time, GFCFrecipes@egroups.com writes: << This recipe sounds marvellous and I want to thank you for sharing it. I also wanted to say that I always make a loaf from the Noah's Bread Recipe and in fact, last night, my husband could not stop raving about the bread. We have been pretty much a breadless house for the last couple of years (using muffins and flatbreads instead) but with a modified Noah's bread recipe, I made a soft springy, crusted white loaf that was still soft and springy this morning when he opted to take a sandwich to work for the first time in two years. Blessings, BL PS, What is andama bread. ANADAMA bread was a bread that a (?local New England ??) bakery called Arnolds use to put out - I haven't seen it in years - it was a sweet brown colored bread I think it probably had molasses in it When I tasted my modified recipe I immediately thought of Anandama bread - The bread had some story about a husband whose wife Anna did something to annoy him and he remarked "Anna Damn her" just before he tasted her bread - I can't remember the whole story - I last had the bread when I was a kid - That was a LONG time ago! So what is YOUR secret to making Noah's bread in a loaf - I'd kill for that - every time I try I get a hollow loaf that implodes - Sue

Does anybody know if the wheat and gluten free White Rice Bread from Food for Life is also casein free? It doesn't say and I figured somebody here would know. Thanks!

Hi....... Cashew Crickle is a great treat - tastes like peanut brittle, except it is made with cashews. I made this for Krista, and she couldn't get enough of it (and neither could the rest of the family). This is from Taste of Home. You'd never know you were on a special diet with this candy. Cashew Crickle 2 cups sugar 1 cup corn syrup 1/2 cup water 3 Tablespoons GFCF margarine 1 teaspoon GFCF vanilla extract 1/2 teaspoon baking soda 2 cups salted cashews In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F. (hard-crack stage). Remove from the heat; stir in margarine, vanilla and baking soda. Add cashews. Pour into a greased 15-inch X 10-inch X 1-inch baking pan. Cool before breaking into pieces. Yield: about 2 pounds. I hope you all enjoy this as much as my family does! .....Linda in Boise, Idaho.....

I found Jennies Macaroons made by Red Mill Farms at my holistic pharmacy. My son loves them and they are gluten free and casein free. They are high in fat but as a treat it's nice for him. Has anyone else had these? No hidden ingredients that I should know about?

Just found this at the Kosher Deli. Any ideas on something yummy to make? Thanks guys!! Wendi Dupuy

Hi Folks - I had a friend call me raving about a new cookbook she bought - The Gluten Free Kitchen - by Roben Ryberg and sh eshared a reipe for an egg bread loaf - (it's on page 94) that I tried with some major substitutions and it came out great - The original called for yogurt - well do you think I could find any plain soy yogurt at the 4 HFS I stopped at? Nope so I substituted Dari- free milk with a tsp of lemon juice & it cam eout fine - then it called for honey - I'm about 1/2 way through mixing this recipe up when I realized I had no honey - so I substituted molasses - still came out great - sort of liek anadama bread. Here is the Modified recipe for those who need a LOAF vs buns -( I use noahs rolls pretty much exclusively for my son's bread needs but every now & then a sliced braed would be nice you know?) And this cooks up almost as fast as Noah's rolls - another reason why I stick to that recipe - I haven't time to spend waiting fro braed to rise! Sue 1/4 cup shortening 3 tablespoons honey ( I used molasses ) 2 eggs 1 packet yeast 1 cup unflavored yogurt ( I used darifree with lemon juice) 1/2 cup potato starch 1 1/2 cups corn starch 1/2 tsp baking soda 1 tablespoon baking powder 2 teaspoons xanthan gum 3/4 tsp. salt 1 tsp vinegar Preheat oven to 350 degree combine all ingredients , mix well to remove all lumps the dough is quite wet, place in greased p[an, smooth the top wwith wet hand s Bake 40 -45 minutes, until the loaf is lightly browned - So I plan next to try it with tapioca starch instead of cornstarch - I'll let you know how it comes out - joyce - how bout trying it with sorghum? It made a nice textured loaf - that didn't implode and sliced well - Sue

Hi everyone- We're having a birthday party for my son at a nearby gymnastics place on Saturday afternoon. We'll have a GFCF cake, of course, but I was thinking it would be nice to have some other foods or snacks in case people start to get hungry. (the party gets close to dinnertime) Any suggestions on good GFCF stuff that others who aren't on the diet might enjoy? I've gotten as far as raw veggies with hummus. I'd appreciate some better thoughts! (soon if possible; my time is obviously short!) I receive the messages in digest form, so it would be great if you could reply to me directly at jboutelle@.... If not, I'll still get your reply. Thanks, Jane from Madison, WI

Does anyone have a recipe for rice crackers?

I don't think I've ever seen the recipe for this. Would someone please post it? Thanks, Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT (Gifted) Seth, 6, NT Have a great day!

I looked this pizza crust up at their site and it contains milk. Plus all the rest of their products contain corn and we can't do corn either. Basically I have to make pretty much everything from scratch. So, if anyone has a pizza crust recipe that they know works, please forward it to me. Thanks, Renee

I've been trying to find recipe for noah's bread ,have seen posted before on GFCF but did not have a chance to print it. Can someone post it?Thanks

What type of soup do you use?

I know there are some on this list who are actual celiacs. Does anyone know how soon celiac disease could show up in a child? I have an 18 month old that all my instincts are screaming that he is celiac, but the blood test came back normal. I have to wonder, he's only been on solid food for a year, is that soon enough to test positive on a blood test? He has so many symptoms that taken alone could be something else, but all together it just strikes me wrong. He's had very loose stools all his life (when do they firm up?), and now he's basically refusing to eat anything but fruit. He does have a head cold, but he doesn't act like that. He's complaining, he says "hurts" and grabs his bottom, when he doesn't have diaper rash. Am I being a hypochondriac? Loriann Wife to Dewight Mom to David, 10 years, Down Syndrome and PDD-NOS and possibly Celiac Disease. Derek, 18 months and Strong Willed

From: Connie Sarros gfcookbook@... Off Celiac Listserv Below is a dessert recipe from the "WHEAT-FREE GLUTEN-FREE DESSERT COOKBOOK" that has ZERO fat and ZERO cholesterol !!! CHOCOLATE ANGEL FOOD CAKE (If you want a real treat, omit the cinnamon and add 1 Tbsp. crème de cacao when you add the vanilla.) 1 cup gluten-free flour mixture* (see note below) 1 1/4 cups sugar 1/2 cup cocoa 3/4 tsp. cinnamon 1/2 tsp. salt 12 large egg whites, at room temperature 1 1/2 tsp. cream of tartar 2 tsp. gluten-free vanilla 2 Tbsp. confectioner's sugar Sift together the flour mixture, 3/4 cup sugar, cocoa, cinnamon and salt. Beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, and continue beating until stiff peaks form. Beat in vanilla. Sprinkle remaining 1/4 cup sugar over top of whites and fold in gently. Fold whipped mixture into flour mixture. Very lightly spray bottom of a 10-inch tube pan with gluten-free nonstick cooking spray. Spoon batter into pan and bake in pre-heated 325 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Invert pan and let cool. Transfer cake to serving platter and dust top with sifted confectioner's sugar. Serves 12. 133 calories, 0 g fat, 0 mg cholesterol *Gluten-free flour mixture: You may use any "safe" flour mixture you are used to. If you are looking for a blend of alternative flours that will give you a perfect dessert every time you bake, you can find it in the "WHEAT-FREE GLUTEN-FREE DESSERT COOKBOOK". More low-fat, low cholesterol, low calorie desserts may be found in the "WHEAT-FREE GLUTEN-FREE DESSERT COOKBOOK".

In a message dated 1/2/01 7:07:04 AM Eastern Standard Time, GFCFrecipes@egroups.com writes: << I could use some recipes for vegetables. My son refuses to eat all vegetables so anything would be helpful. Will he eat Chicken nuggets? If so a Tempura with vegetables might do the trick - Zucchini, mushrooms, peapods, dipped in batter & deep fried with a favorite dipping sauce is a favorite here. Also minced/ground/pureed vegetables can be hidden in meatballs. Sue

Well, I put some Fleischman in the freezer and spent some time trying to get the water out after it thawed out. When I got done, I had one 8 oz tub instead of two. Betty from Central Ca.

Here is a recipe my friend sent me that I made into GFCF, it is DELICIOUS, and many family members did NOT know it wasGFCF! NO MESS BANANA CAKE 3 bananas mashed (it works REALLY good with those brown/black bananas you know you won't eat) 1 egg 1 tspn GFCF Vanilla 1 tspn Baking Soda 1 Cup Sugar 1 stick Marg (for Corn sensitive people. I use 1/2 cup Crisco) 1 1/2 cups GFCF Flour ( I use Rice/Potato/Tapioca mix) 1) Preheat Oven to 350. 2) Mash three Bananas 3) Add Egg,Vanilla, baking soda, and sugar. Mix 4) Melt Margarine, pour in....Mix 5) Gradually Add Flour...Mix 6) Bake at 350 for 55 minutes...You may want to put oil in the pan you are baking cake in. ( I use Canola spray) 7) Let Cool when done, will be hot... YUM!-Shari

Has anyone made an instant cocoa mix that is gfcf? My sons love cocoa and enjoyed being able to prepare their own from instant prediet rather than waiting for me to make a batch from scratch now with soy milk. I am thinking of experimenting with Dari-free and Hershey's powder and sweetener, but this stuff can be expensive so I'd prefer to use a tested recipe if possible. Thanks for any input! Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT (Gifted) Seth, 6, NT Have a great day!

Do you have a bread machine? I've found a really good bread machine recipe. Loriann Wife to Dewight Mom to David, 10 years, Down Syndrome and PDD-NOS and possibly Celiac Disease. Derek, 18 months and Strong Willed

A couple of times I've tried recipes that resulted in the margarine separating and oozing out. Yuck. The last expensive fiasco was a chocolate cake that consisted of melted margarine (well, butter in the original) & melted bittersweet chocolate, cooled, then mixed with a lot of eggs and baked. The oil came out during baking, ran over everything...it wasn't a pretty sight. I had a similar problem with making fudge and occasionally with cookies (but at least they were still edible). Any idea what's happening here? I used nucoa for the cake disaster. Think I used fleischmann in the past. Linda

Since I cant find the vegan soymage cheese in my area, and shipping charges are very high, just wondering is there a recipie using tofu to make the soy cheese? If there is could someone let me know where to find it. Thank you LIsa

Just wanted to post that my docile little boy is back, no more episodes, 48 hours back on GFCF and he is off of his "Glutamorphin/Casamorphin" high...Well, now I know it wasn't the Chelation (since he is still on it, and not acting out) and I am a big believer in this diet now. Funny that my friend's son still hasn't experienced anything of the sort, I don't think his autism is related to digestion (lucky him!) MY HUSBAND'S Question- How come my son never freaked out for the 4 years he was on Wheat, and Milk, and now that he was reintroduced, he was having halucinaitons, psychotic episodes? Did we make the problem worse by keeping him off? How does this happen? Thanks-Shari

In a message dated 12/31/2000 1:25:05 AM Mountain Standard Time, waalkest@... writes: Are there special gf potato chip brands -- or have you just researched regular brands that also happen to be gfcf? Lyndy

Can someone recommend a calcium tablet or a way to calcium into these kids? I was using the Kirkman's calcium powder in smoothies but we need to cut back on fructose so smoothies are not going to be an everyday thing. I also tried the taffy-type calcium chews which taste great but couldn't get my guy to eat it. Please advise... Lisa in San Diego

My two boys are Casein Free and I'll be beginning to Gluten Free after the first of the year. I need suggestions for packing lunch boxes. Most everything is sandwiches and they absolutely hate the GFCF bread. Any ideas?

Hi--sorry to be a list hog, but I have another question! Is the Authentic Foods garfava flour really worth the money? I got Bette Hagman's bread book in the hope that I can bake a bread my 3-year-old will eat. Is this (very pricey!) flour the way to go? Also, does anyone know the difference between the Authentic Foods flour and the "garfava-type" flour that Miss Roben's sells? Is the AF version better? Thanks again, Amanda

Ok, I'm tired and going to bed. But I will try again - With your help. My husband and his friend laughed when I ran to the internet and looked up pizzelle and believe it or not there is a www.pizzelle.com out there. Of course there was also problems page that didn't work. sigh! Anyway, I got a recipe for a cornstarch pizzelle off the net and substituted 1/2 tapioca and 1/2 arrow root for the corn starch. I got out the electric iron and 2 hour later I had this mess and smoke filled house. I tried waiting until the light went out. I tried while the light was on. I made an aweful mess everywhere. The only ones that would come off the iron were the ones I let get BLACK! Any suggestions? Any tried and true recipes? I even added some sorghum in hope to make the batter less sticky. Anyone got a step by step tried and true recipe and how to use this electric iron? I swear this is an art and I will figure this one out!!!! My family will have gfcf pizzelles!!! ;-) Do I sound obsessed? hugs, Joyce Taking it One Day at a Time with God's help!

Hi all, Does anybody have a recipe or ideas to make GFCF chowder? My son wants to try some kind of chowder (never actually had any kind.) We are having unusually cold weather here, so it would be nice. I also have a lot of chicken on hand as it was on sale ( we are on a tight fixed income) so if chicken can be used in it, that would be wonderful. Thanks! Joan Have a great day!

Hi, Has anyone used The Really Great Food Company's pizza crust mix? I don't know what we did wrong. We followed the directions carefully, but our crust turned out just about inedible--hard and brown on the rim and sticky and uncooked on the inside. We improved it a bit by cutting it, separating the slices a bit, and putting it back into the oven for a minute. Is there some way I can improve it, or is this our gfcf pizza future? :-( I will also call the company after the New Year, but was hoping to make another pizza this weekend. Thanks! Amanda

Peanut butter Cookies 1 cup peanut butter 1 cup sugar 1 egg combine ingredients and form into balls and place into cookie sheet. Use a fork to press design in the cookie then bake at 350 for 10 - 15 minutes. If baked until golden brown they will be crunchy and if taken out a little before that they will be soft and chewy.

Hi, It seems that every time my son has any grain (gluten-free, that is) he tends to grit his teeth and act hyper. We decided to try a few days without grains and what a huge difference in him. He loves bread (don't we all?) so I made him the mini-sandwich rolls in Lisa Lewis' book and he loves them with all-fruit jelly on them. So...this limits his diet even more. He's already corn-free, soy-free and rice-free. We are going to try to stick with garbanzo bean flour, tapioca and potato starch flour for now and see if he improves. Do any of you have a grain-free recipe that is good that you could share? As always...thank you, Lisa in San Diego

Judy- On the gfcfdiet.com website there are also a number of stories/testimonials which might be useful for you (and encouraging for those who are wavering!). Jane from madison, WI In a message dated 12/27/00 5:54:46 AM Central Standard Time, GFCFrecipes@egroups.com writes: << Dear Lisa, I was wondering if I could share your post with our small parent group in Utah. A parent just posted today a question regarding the diet. They have been doing it three months and are not sure they are seeing changes. We have a small egroups list (about 30 people) Would you mind my sharing your post with them? Judy Ball

I would like to know where I could find two lists, one telling me products and ingredients we cannot have...like Cheerios, caramel color and vinegar, and the other saying products we can have like Post Alphabits cereal. Do such lists exist on the net or through a company or something? Last week my (autistic) son tested allergic on IgE to wheat, gluten, milk, egg...I'd like to dive right into this head first, and for the whole family and so far think I have eliminated allergens from his diet, but assume I must be missing some things. Unfortunately, the only recipe I can share at this time, till I get the hang of this is Alphabits cereal and Soy milk...been a huge help to me so far, was suggested to me by mom on another site.

Hi we are looking for recipes for gf/cf waffles using other than rice flour. Our boy doesn't like the texture and is eating very little since starting the diet dec. 21. Also does anyone know if brown rice syrup would be better than maple syrup? alex and sue

Hello Everyone! Even though we do not celebrate Christmas, my parents do and they invited us for a small lunch with them today, so I had to take "safe" food for the kids. I made a Sweet Potato Pudding which the kids adored if anyone is interested. It is very simple and is wheat, dairy, corn, soy and more free, plus it has the added benefit of being high in naturally occurring vitamin A. Let me know if you are interested. BL ****************************** * v'col netivotcha shalom * ******************************

I am a putz! I thought I was being clever, and put sugar in my whisper mill and ground it, it seized. I would like to send it to a service center to get it repaired, but I don't have the info on where to send it, I am in Canada, in Alberta, would anyone have the name of an authourized service center in Alberta, or in Canada? Thanks.

My husband and I made a big mistake the other day. My son who has been GFCF since last April was begging for some yogurt (my dh was eating it). So...my husband looked at me and said, "Do you really think he's changed all that much from this diet?" I said, "I don't know." With that he gave my little guy about 4 bites of yogurt. For the past 3 days, my son has been a mess. Screaming, tantruming, hitting us, throwing himself on the ground, whining incessantly. Just gave us confirmation that this diet is working for us. I guess we don't realize how well it has worked because the changes are so gradual over time. But after seeing this tirade, the memories came flooding back. This diet is so hard sometimes -- I feel like a blind sailor in a storm. But at least we know it is doing something right. Lisa in San Diego

Lana, The bread is a tricky one. We have used the recipe for bread from www.twinvalleymills.com with much success. It is still a little tricky, but the recipes for pancakes, bread and cookies made with sorghum flour have been great with my kids and husband. My children prediet would not eat much more than peanut butter sandwhiches, hamburgers, hotdogs so switching to the diet has not changed their picky eating. My youngest likes cheese sandwiches so we have used toffuti cheese and he doesn't seem to be bothered by the possible cross contamination. Of course it is not an everyday food either. The archives have a lot of great recipes. My children were so thrilled when I dug up the poptart recipe. (of course not an everyday recipe) My suggestion to anyone starting out. Make a list of foods your child ate prediet and look for recipes specific to those foods. Then once you've found some that work for you and your child has been eating you can add new ones. I know with my kids they are hessitant to eat anything that doesn't at least look like what they used to eat. I'm working on finding the "perfect" pizza crust. I've foundsome that are coming close, but I suspect if I had a better mixer I would have better result. I think now that Santa has visited, I'm going to invest in a kitchen aid. Good luck. You'll find things for your family. hugs, Joyce Taking it One Day at a Time with God's help!

Hi, Has anyone ever tried any recipe or nutrition software to help with this special diet thing? I am struggling with trying to get Adam to eat (anything) that is GFCF and yeast free. My husband is watching his cholesterol and fats, I would like to loose a few pounds, am still nursing a 12 month old who eats anything. How can I make meals easily, nutritiously, and yet everyone will be happy with them? I tend to make the meat and potatoes/rice meals with which Adam will only eat the potatoes and rice (sometimes) and rarely some of the meat. But it is just the easiest GFCF type things I can think of and have time to make with a baby needing attention at the same time. Any help would be greatly appreciated. JoDee

Has anyone had a good experience with a lab other than Great Plains for testing their child for yeast, food allergies, etc.? We have had all our work done at Great Plains and would like to try another one for follow-up tests. We feel that the reports we get back from GP are not clearly defined and are certainly not in laymen's terms. Then you have to wait for a phone call (sometimes weeks) to speak to Dr. Shaw. And even after the phone call, we're still confused. I have some literature here from Immuno Labs in Ft. Lauderdale, FL. I was impressed by the fact that Sidney Baker serves on their board of directors. Just curious if anyone has used them or any other lab they were happy with... Lisa in San Diego

The end result was a bit dry but still delicious so I changed the recipe to use 5 cups puffed buckwheat for next time. Joanne, This sounds great! Where do you find puffed buckwheat? We're also avoiding corn (and rice), so this would be a find! Thanks. Teresa S.

I have to share the terrible experience I have had with this company. I called over a week ago and placed an order. I was assured that it would arrive by Christmas. When it didn't arrive I called to find out how it was shipped so that I could track the package. I was told they had never heard of me and the order must have been lost. The owner then came on the line and told me that I had been speaking to her daughter. She appologized and told me that the order I spent 30 minutes on the phone placing (with a very nice and helpful person) had been lost. I was then informed that there was nothing that they could do about it, they are busy and the woman HUNG UP on me!! This is undoubtedly the worste treatment I have ever experienced from a company. I just want to make sure that those of you enjoying your Christmas chocolates know who you are dealing with and think carefully before you choose to order from them again. I know I certainly never will! Debbie Lane

Yea, when I originally got the kak worm, I had a tech (online) walk me through some other web site that searched everyone of my files individually. Took over an hour since I have a 9 gig drive. Norton caught it before it had a chance to infect me. I don't know how good it is at getting rid of it once you have it. I know McAfee couldn't get rid of it. I had to do the manual search and like you said, walk through certain steps on how to do it manually. Loriann Wife to Dewight Mom to David, 10 years, Down Syndrome and ? Derek, 17 months and Strong Willed