Gluten Free Recipes

doing for the mastitis?? Due to my sons inability to suck the first week of life I had to pump every three hours. I believe thats why I never developed the mastitis. Well, my little nursling is almost 13 months old. I never expected to get mastitis at this late in the game but due to croup followed by the flu my little guy hasn't eaten anything but breast milk for about two weeks. I woke up the other morning surprised to see that I was engorged. Engorged at 13 months post partum. What a drag. I'm off to find the Noah Bread recipe. Jeannie

Jane, thank you, and thank you for asking. Community Justice Forums are what some people refer to as diversions. In "minor" cases like shoplifting, vandalism, deliquency and so forth, the investigating RCMP Member can choose to send the case to a facilitator who meets with the offender, victim(s) and friends, family, etc. who are affected by the incident. If the offender does not contest his/her guilt and everyone agrees to have the case diverted instead of taking it to court, a forum is held in which the offender tells what he did, listens to how it affected everyone involved, apologizes and then the group sets restitution based on fairness and justice. The facilitator is there only to make sure every thing stays on an even keel. We actually read from a script to guide the whole thing and we are not allowed to get emotionally involved which even the seasoned officers say is hard to do, but it is working pretty much all over the world now. The group which originally taught the first RCMP members involved has also just come back to Canada and trained a whole bunch of school board employees across our province (BC) to use the same technique in resolving school based disputes like bullying, property damage and disciplinary problems. There are lots more safeguard built into doing it for the RCMP though. If someone opts to not participate, it goes to court - the schools don't have that power, obviously. Does that explain it? I am open to questions. (grin) BL ****************************** * v'col netivotcha shalom * ******************************

I can't find GFCFOAMC at egroups. Please post the link to its page or send me an invitation to join please. Thanks. Barb

I just order the grinder and sausage stuffer for my Kitchen Aid. I want to try out the Bologna and Salami recipes that have been posted and see if I can make some homemade hotdogs that are acceptable to my family without nitrates in them. I assume that I will have to play around with the recipes to adjust for family likes and dislikes. Now if I just find that elusive time. Betty

I received an order from Azure Standard today with 50 lbs unhulled buckwheat, 100 lbs hulled buckwheat, 75 lbs sorghum grain (with nutritional info <yea wild rice, amaranth, filbert butter, coconut butter, dried pears, 2 different kinds of baking powder and a couple of books. I think I must be crazy <g shipping costs significantly. I don't know where I am going to put 200 pounds of grains. I am not leaving it in the living room. I now have 3 different kinds of baking powder, one with corn starch, one with potato starch, and one with no starch. That and cream of tartar with baking soda give me a different one for each day in my rotation. I also received a catalog from Bob's Red Mill. Some of these products may be not gf in the store yet since their dedicated gf room won't be in full production until next month. Amaranth, Amaranth Flour Black Bean, Garbanzo & Fava Bean, Garbanzo Bean, Green Pea, and White Bean Flour Unhulled Buckwheat, Buckwheat Flour, Buckwheat Groats, and Kasha (roasted buckwheat groats) Cornstarch is the corn product identified as gf Guar and Xanthan Gum Millet, Millet Flour, Millet Grits/Meal Potato Flour, Potato Starch Quinoa, Quinoa Flour All Rice, Brown Rice Flour, White Rice Flour, Sweet Rice Flour Sorghum Flour Tapioca Flour Teff, Teff Flour Textured Vegetable Protein Arrowroot Starch Yeast, Active Dry Yeast, Nutritional Brown Rice Farina Cereal Creamy Buckwheat Cereal Mighty Tasty Hot Cereal (brown rice, corn, buckwheat, and sorghum). Homemade Wonderful Bread Mix (active dry yeast packet and flours from potatoes, corn, tapioca, sorghum, garbanzo, fava, and soy beans) All Purpose Baking Flour (flours from potatoes, corn, tapioca, sorghum, garbanzo, fava and soy beans) They also have a gift pack with Mighty Tasty Hot Cereal, Garbanzo and Fava Flour, Homemade Wonderful Bread Mix, Sorghum Flour, and All Purpose Baking Flour. I have no association with either company, except as a happy customer or potential customer. Joanne

Understanding and Working with Children and Adolescents with Asperger Syndrome a 2 day conference presented by Autism Asperger Recource Center For information contact AARC 4001 HC Miller Building, 3901 Rainbow Blvd., Kansas City KS 66160-7335 or call 913-588-5988 Conference Dates May 1 & 2 2001 Tulsa OK at the Courtyard Marriot 3340 Sout 79th E. Ave. Tulsa OK 74145 hotel info 918-660-0646 May 15 & 16 2001 Little Rock AR Little Rock Statehouse Con. Center Izard Room One Statehouse Plaza at Markham & Main Little Rock AR 72201 Con Center info 800-844-4781 Other Cities and Dates available in AZ, NM, IA, NE, CO Sponsored by the AARC at The University of Kansas Medical Center

In November, I called Blue Diamond and was told that Almond Breeze is both gluten and casein free. Joanne

Hi I had downloaded the recipe for the Teddy Grahams about a month ago and when I opened it today I found a pancake recipe instead. Could someone please send it to me? I am unsure if it was posted to this list or GFCF kids list. I went through the archives and had no luck. Thank you Pam

Did that web search, Robin and emailed them about the coconut oil. I bought a large cartoon of DariFree and the large bucket of Sorghum flour so with the 50 lb bucket of coconut oil it will help cut the expense down even more. Thanks much. --Betty ========================================== Columbus Foods www.columbusfoods.net To Order by Phone: Call Us Toll Free (800) 322-6457 E-mail us with comments, questions and suggestions. sales@...

I had been wondering why we had not been hearing so much from Angela and figured she must be having serious work going on. Congratulations, Brenda-Lee even if it means that we will not be seeing so many of your posts. But maybe we can get acquainted with that husband of yours if you can get him to post those recipes of his to the list also. Betty

Does this add a strong or mild (or none at all) coconut flavor to baked goods? Also, does it give a different consistency than say, Crisco, would? Thanks, Cheryl

i really need this gravy recipe. where can i get it? thanks, leigh

I received this letter throught the grapevine. Can anyone willing to submit their files of recipes send what they have to help? Thanks Jay

Finally visited the blue diamond web site. I am wondering if I order a case how long will the milk stay good? Joan kenjoan@...

My son is allergic to peanuts, and we live over an hour away from a healthfood store. He likes the soynut butters we have tried, but I can never find the same brand. Does anyone know of a good brand that I can possible get a local grocery store to start carrying?

Oh, thank you! This is just what I need. Now if I can just make myself do it! I'll take anything that will lower my grocery bill (which has tripled since we started this diet) and make my life easier!

I am the one on the rotation diet. My grain substitute rotation is 1) buckwheat and beans; 2) sorghum and arrowroot; 3) potato and bean (different beans than day 1); 4) teff and tapioca. I have some sweet potato starch to try when I get brave - I bought some taro starch at the oriental food store and spent 2 very miserable days recovering from the reaction. I tried corn once without any problems, if this continues I will add corn to day 2 and move arrowroot to another day. I have posted any successful recipes, I have several that are getting real close - I will post others as I have successes. I make my first changes to a recipe having the same amount of floures ad starches. I adjust from there, increasing or decreasing the flour and/or liquid until I give up on a recipe or have a success. Joanne

Thanks Debbi! No I sent it to the list and should have marked it OT, but forget because of that stupid headache. I do appreciate your comments though. Thanks. BL ****************************** * v'col netivotcha shalom * ******************************

We have used this brand without problems, but if you find another brand, please let me know. BL ****************************** * v'col netivotcha shalom * ******************************

I want to add just a little more fiber into my daughter's diet. She eats veggies, beans, brown rice, etc. I'm using sorghum and bean flours as much as possible. She's refusing cereals now. She's eat cereal bars, muffins and some breads if not too crumbly. She reacts to corn. I use guar gum to bake with. Is rice bran an option? Have heard about psyllium (sp?), but wonder if that's too harsh. Any suggestions are welcome!!! She drinks mostly water and rice or potatoe milks, very little juice. Thanks in advance - Carol in Florida

Howdy all :) I have 2 quick <grin..like you believe THAT recipe for sugar cookies I found in the archives: sugar cookie recipe. 1 cup of coconut butter (or what solid shortening you use) 2 cups of sugar 2 TBS of egg replacer + 4 TBS water 5 cups of GF flour 1 tsp salt 4 tsp GF baking powder 1 tsp nutmeg 1/2 cup of GFCF milk cream sugar, egg replacer, butter stir in dry ingredients alternating with milk chill roll 1/4" on wax paper and cut bake on ungreased cookie sheet at 375 for 8 minutes Using the coconut butter chill cooked cookies ~ 5 minutes and then remove Does anyone know if first....the 5 C. GF flour means a mix.....and can I use ANY flour , like chickpea,millet(if I grind my own LOL..ect) and instead of the egg replacer, can I use egg whites?? It looks like the replacer is for 2 eggs..... Thanks in advance, I am kind of thinkin impaired today so any help I can get is much appreciated!! Debbie

I'm browsing the Gluten Free mall (on-line store). Is this a good place to shop? Are the product prices compareable to grocery and HF store prices? While I was reading the archives I noticed that some of you go to ethnic food stores to get your flours. Do you find they have a better selection? Is there a concern for cross contamination since the products aren't (I'm assuming) made in the USA? Thanks, Jeannie

Hi, My name is Jeannie. I suspect my 3 yr. old and my DH have a problem with gluten and casin. Soooo we are about to change the way we eat. I got a list of do eat and don't eat foods but that's about as far as it's gone. I'm also going to be starting Once a Month Cooking. I have a feeling that it will make this change a lot easier and also free up about 9 hours a week that I spend on cooking meals for my family. I'm off to read some of the archives. If anyone has any advice for me before I go shopping, like WHERE to go shopping (BG) I'd love to hear it. Oh, one more question. Does anyone know of a GFCF/OAMC list? Thanks! TTYL, Jeannie

I appreciate all the replies about the ghee. I am going to experiment with it a little as I get time (what's that). I cancelled three of the things I was suppose to do today and that only left three to get done. then one of them (Evan's behavior therapist) did not turn up anyway. Well, one thing about it. This senior citizen does not have to worry about getting bored in her old age. I don't have time to fit it into the schedule. I HAVE to find time to try the Chocolate Valentine Cake and/or Alicia's Sugar Free Pineapple Velvet Cake. Evan will be 7 yo Sunday. I cannot believe how fast he is growing. He weighs as much as his 9 yo brother now and is only a couple inches shorter. At 67 lbs he is getting a bit heavy to pick up. When Evan was first dx'd at about 30 months, we were told if we did not see changes by certain times, changes were that we never would. We were also told that we were lucky he was born now and not 30 years ago. Well, I have to agree with the latter one but with all the improvements that keep coming along and all the new information out there, I do not plan on giving up as long as there is any way that I can keep going. I thank God for this computer and the internet that has opened up so many doors and helped me find so many people that are such a great, loving and caring bunch. Betty

I would like to converse with anyone who is using Bethanencol or Urecholine (the generic form). I want to hear the pros and the cons. My son's doctor is recommending this. Thanks, Tracy in Tallahassee

My blender is pretty much shot. I hardly ever used it until I started cooking gfcf. I must get a new one but was wondering what I should get. I don't have a lot of money to put in one and have a pretty good mixer. I have noticed that a lot of the recipes call for a food processor, soooo...I want to know if there is some kind of gizmo I can get that will serve both purposes without putting me too far in debt. Can anyone recommend something?

What shampoo do you guys use? We have been using Neutrogena for the last yr & 1/2, since we started the diet. I am not real happy with it. My 7 yr olds son's hair stinks all the time. The only time it does not stink is immediately after washing it. Any ideas on a a GF/CF shampoo. Thanks! Tracy P.S He reacts to Baby Magic, so that is out.

I bought powdered eggs thinking it might come in handy - perhaps for recipes that call for egg replacers (we aren't egg-free). But I don't have any idea how to use powdered eggs - how much equals an egg, how much equals egg replacers, how much water to add, etc. Anybody know?? (Does make good eggnog, tho...) Linda

Brenda, WOuld you kindly tell me (becasue my server is soooo slow) which of your recipes inthemestrem are egg-free? Thanks so much.

I sent out a flurry of requests yesterday, here is the response from Naturade. Sorry if this is old news to some of you, but maybe it will be useful to others. alice

the HTML codes were showing...here, I fixed it for you.. ************ Hello! Here are 2 new muffin recipes I created that my kids liked! Enjoy! Sweet Patootie Muffins Dry Ingredients 2/3 Cup Rice Flour 2/3 Cup Tapioca Flour 2/3 Cup Cornstarch 1 tsp Xanthan Gum 1/2 Cup brown sugar 2 tsp egg replacer 2 tsp Baking Powder 1/2 tsp salt 1 tsp cinnamon Wet Ingredients 2 Eggs 1/2 Cup almond milk 4 TBS GFCF Margarine- melted 1 small jar of sweet potatoes baby food Preheat oven to 375 degrees. Spray muffin tins with Pam. In small bowl combine together dry ingredients, set aside. In mixing bowl mix together wet ingredients. Add in dry, mix well by hand. Fill muffin cups 2/3 full. Bake at 375 for 20-25 minutes. (I use insulated muffin tins, so it takes 25). Makes 12 muffins Maple-Apple Muffins Dry Ingredients 2/3 Cup Rice Flour 2/3 Cup Tapioca Flour 2/3 Cup Cornstarch 1 tsp Xanthan Gum 1/2 Cup brown sugar 2 tsp egg replacer 2 tsp Baking Powder 1/2 tsp salt 1 tsp cinnamon Wet Ingredients 2 Eggs 1/2 Cup almond milk 4 TBS GFCF Margarine- melted 1/2 Cup apple butter 2 TBS maple syrup Preheat oven to 375 degrees. Spray muffin tins with Pam. In small bowl combine together dry ingredients, set aside. In mixing bowl mix together wet ingredients. Add in dry, mix well by hand. Fill muffin cups 2/3 full. Bake at 375 for 20-25 minutes. (I use insulated muffin tins, so it takes 25) . Makes 12 muffins.

I was wondering if anyone has taken Ghee and blended it with an oil, like corn oil or safflower oil to make a spreadable type of safe butter? Also I was wondering how many make Ghee and if there is different methods to it. My dh would like his butter back and I wondered if this was one way of giving it back to him without having to worry about Evan getting casein/ Betty

I found on my bookshelf a book published back in the 50's for vegetarian recipes called the Ten Talents. They use lots of things like dates and coconut and much of the recipes would fit for the gfcf diet. They are all mostly cf, many are gf as well. Just wondering, would you like me to post the ones that look interesting without trying them, or would you rather me wait and try them and then post them? I'm not worried about a copyright violation here. This is a very old book based on a religious belief that we shoudl eat as originally prescribed in genesis, with nuts and berries being the foundation of the diet. reminds me of a lot of the paleo diet stuff. All recipes are basic ingredients stuff, no processed or refined anything. I got the book from my late mother in law who got it when she was concerned about her husband's diet and health. Lemme know what you think alice

Hi everyone! I had a MAJOR success today! I made this recipe in my bread machine! When it Came out of the pain (I really had to coax it) and I put it on the cooling rack, I thought to myself, "It's much too spongy, another failure." But after it thoroughly cooled, I sliced it in my slicing guide, and this is without a doubt THE perfect bread recipe! It has a yellow color, but that is the ONLY way you can tell it isn't regular sandwich sliced bread with gluten. It holds strong like it should, is light like gluten bread, and if your eyes were closed you couldn't tell the difference by tasting. The recipe was published on the GFCFKids list last week, and Sharon generously gave me her permission to post it publicly. Of course, as we all do, I made minor changes. Joan, Mom of 2 very-happy-with-this-normal-bread GFCF boys Sharon's Bean Bread Recipe for Bread Machine I have made this in my machine on several settings- regular crust, dark crust, and rapid rise. I see no difference except for the time it takes.The important thing for me is the removal of the mixing blade and pushing the dough back into place. If I do that any setting seems to work. I hope it works for you. Add to container. Mix gently with a fork. It's not important to mix thoroughly, but do mix them. 1 cup Dried Bean Flour 1 cup Tapioca Flour 1 cup Corn Starch 2 teaspoons Xanthan Gum 1/2 teaspoon Salt 1 teaspoon Unflavored Gelatin (Knox) 1 teaspoon Ener-G Egg Replacer 1+1/2 tablespoon Fructose Powder (Featherweight brand) {I used 1 1/2 tsp plus 1 1/2 TBS regular sugar} Wet ingredients; place all in one bowl, and mix well: 2 Eggs 3 tablespoons Canola Oil {I used liquid vegetable oil} 1 teaspoon Rice Vinegar {I used apple cider vinegar} 1+1/2 cup Warm Water (maybe a bit more if needed to look like cake batter) Pour wet ingredients into bread machine pan. Slowly and carefully pour dry ingredients over the wet ingredients. On top of dry ingredients place: 1+1/2 teaspoons Dry Yeast (Saf or Red Star Brand ONLY) Plug in bread machine. Select #7(Quick Rise) by pushing Select several times. Push Start. The digital display will light up 2:50 and begin mixing. Leave the top open and stand by with the yellow spatula, pair of tongs, and a bowl of cold water. Run the dampened spatula around the during mixing. At 2:32 the machine will stop mixing. With dampened spatula, move the dough away from the center dough mixing blade until blade is clear of dough and you can remove it using the dampened tongs. With dampened spatula spread dough back into place and smooth top. Close lid and return in 2+1/2 hours to remove bread from machine and pan. Remove bread immediately when the machine stops or it will get soggy and be no good. Place bread on rack to cool. Makes 1+1/2 pound loaf of bread. Have a great day!

I wanted to try one of the bread recipe tonight but Evan was too hungry to wait so I tried something else. I made the 4 serving of instant rice, mixed a little Ragu in it with some cooked ground turkey. Pressed it into a pie pan. Then some more Ragu sauce. Sprinkle some veggies on top with some more meat. Then a little more sauce. I put it in the over at 400 degrees for 10 minutes. I couldn't believe that only one asked where the cheese was and everyone said that it was good. --Betty

This same company was very quick to send us information and an update when we got that new virus yesterday too. I would be quick to recommend them as well. By the way, if you receive a message that says check this out without any explaination, don't open the attachment, it's a worm - ask me how I know. BL ****************************** * v'col netivotcha shalom * ******************************

That is what I was thinking of doing for a pizza. Using one of the bread recipes that we all like and some Ragu sauce with all the other stuff we like on pizza except for the cheese. I doubt we will miss the cheese that much. Betty

This recipe was posted to the celiac list by Jane Conrad. She uses them for hamburger or hot dog buns, but I use them for quick rolls. They seem a lot like Noah's bread, but have been a lot less temperamental, at least for me :-) 3/4 cup rice flour 1/4 cup potato starch 1/2 cup tapioca starch 2 tsp baking powder 1/2 tsp xanthan gum ( I use guar) 1/2 tsp salt 1 tbsp sugar Mix above ingredients together, and add: 2 eggs 1/3 cup oil 1/2 cup Almond Breeze Bake inside of muffin rings or hamburger roll forms (I got mine from the Gluten-Free pantry, I think). Sprinkle with seeds if you like and bake at 375 for 13-15 minutes, until golden brown on top. Makes about 5 buns. Don't undercook or they will fall when cooling. Let cool completely on racks. Cheryl

This is from The GF Gourmet Cooks Fast and Healthy by Bette Hagman. The flour mixture is 1 part white rice flour, 1 part brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch. 3 cups bread flour mix 2 1/2 tsp xanthan gum (I used guar because it doesn't add a "funny" flavor to the finished product) 1/4 cup darifree dry milk substitute powder 1 1/2 tsp salt (recipe call for 1 1/2 tsp egg replacer, but I don't like the flavor so I just omitted it) 3 tbsp sugar 1 tsp unflavored gelatin 1/4 tsp ascorbic acid powder (my addition) 3/4 cup peeled and grated raw potato 2 eggs (recipe called for 1 egg plus 2 whites) 3 tbsp GFCF margarine (I used Fleischmann's) 1 tsp vinegar 3/4 - 1 1/4 cups water 2 1/4 tsp dry yeast (recipe called for 1 1/2 tsp0 Combine all dry ingredients. Stir in wet ingredients and beat at medium speed for about 3 minutes. Place in bread pan and let rise in warm place until almost doubled in size. Bake at 375 for 45 mins to an hour. Check with instant reading thermometer to see when done ( I usually take it out when it reads about 205 degrees F. in the middle of the loaf. The recipe calls for making this in a bread machine but I think these breads are so easy to make with a good mixer and they come out with a better texture. Hope you enjoy this! Cheryl

Hi...I couldn't help noticing that you mentioned juice as one of the few things you child is eating. My daghter also stopped eating when she was 1 1/2 years old, and the problem turned out to be juice! Her blood sugar requirements were being met by the juice, so she didn't want anything else. My pedi told me to start offering her water instead of juice, so I did. It was HARD! She cried and refused to eat, and I thought she'd starve to death...but she didn't. Little by little over the next day or two, she began to eat, slowly at first, and then picking up. It was worth the initial struggle. Maybe that is the issue with your child. Just a thought. (-: Sue

Texture is a big issue for my 3 year old ASD son. He refuses every GF food I offer, and we're in big trouble because "wheat" has made up his total diet. He's crying, I'm crying. . . I've tried the bread recipe in Karyn S's book, and even that was unacceptable to him. Any suggestions? Thanks, Jennifer in VA

My mom has negative skin tests to corn and pork, both have put her into anaphlaytic shock. I had negative results to some tests 1 1/2 years ago, I had been avoiding the things I know bother me since I couldn't take any anti-histamine. On the way back to work I bought 2 candy bars, I ate them and starting itching on my back where the test was "negative". So much for believing the allergist that delayed allergic reactions don't exist. Joanne

Some have as much or more problems with corn than gluten. Corn is not gluten but it can act like it and corn is in almost everything. I was trying to stay away from the major corn items but corn is a favorite veggie of Evan's younger brother who just came to live with us. Then I bought some Fritos. Evan has been having bad days at school for the past week and I am wondering if it was the corn. So back I go to reducing corn starch, corn veggies and corn chips and juices with corn in them. I am sure that I am going to end up going completely corn free but we are having so many other problems that I am struggling with that one. Betty Mother to 30 yo with possible bipolar or clinical depression who is at home again. Nana to Andrew, 9 yo, ADHD, Depression, behavior disorder Evan, 7 yo, nonverbal autism David, 4 yo, ADHD/OD, behavior disorder wife to Bob who really puts up with more than he should considering his heart condition.

Anyone have a gf recipe for potato bread? Jennifer

Help,...My 29 mo. old will hardly eat anything. She touches the food then pushes it away. I have heard of calcium and protein powders that can be mixed in with foods. Has anyone heard of these? If so, can you give me some suggestions. All she will eat is juice, and gfcf crackers and bread. thank you

www.celiac.com has a good list. Joanne

Spelt is ancient wheat. Kinda like wheat's ancestor and definitely contains gluten. For some reason, it keeps being presented as gluten- free by HFS employees and some manufacturers. Linda

2 cartons of dari-free powder have turned into bricks! Are they salvageable? Can I just grind them up in my food processor? Any thoughts? Linda

I couldn't find this using the address you posted, help. many thanks

Hello! I have checked the archives and need to find a mustard recipe that does not use vinegar. Can anyone help? Thank you! Michelle

Help! Anybody know how to make a GFCF King Cake? Joan D- Mom to........ Shawn, 11, Asperger's Shane, 10, ADHD, Tourette's, Gen Anxiety Disorder Sydney, 8, NT Seth, 6, NT Have a great day!

Just made an INCREDIBLE loaf of bread and wanted to pass along the success.We are on a 4 day rotation diet and I am experimenting with a different bread for each flour. Today is sorghum day. I just put one ingredient in the kitchen aid after another to keep it simple. (i'm sure some of you good bakers just cringed *hehe*). Hope it works for you. Here's the recipe....p.s. it is GFCF, soy, corn, yeast free and low in sugars Pre heat to 350. 2c sorghum blend (2c sorghum, 2/3 arrowroot, 1/3 tapioca) 1 1/2 tsp guar gum 2 Tblsp brown sugar (it was softly sweet...I will omit this all together next loaf) 1/2 tsp baking soda 2 tsp baking powder 2 tsp dried egg whites (real whites ok) 1/2 tsp salt 2 eggs (could replace if needed) 3 Tblsp Spectrum palm shortening 1 Tblsp honey ( will increase this to 2 tblsp and no brown sugar next loaf) 1 cup + 1 Tblsp soda water, perrier, etc Consistency will be like cake batter. Grease and flour (w/ spectrum and sorghum) a bread pan. Bake 30 mins. Cover with foil and bake 25 mins longer. Take out of pan and cool. Gillian and I ate it warm with cashew nut butter for lunch. ENJOY!!

Just bought some amaranth flakes...what can I do with them? We are GFCF soy, corn, yeast free and low sugar too. I have amaranth flour too that I'm not sure how to use. Recipes anyone? Thanks Kelly in Chicago

Hello, Does anyone have a good pizza sauce recipe or know which store brand is ok? Thanks Kandel

I made this the other night from a cookbook I checked out from the library. It was really good. The recipe I tried had a little butter or magarine. I went looking online for one and found this one. I will make it this way without the margarine next time. It doesn't need to keep for a month or more in my house <g The recipe said to pop the amaranth 1/4 cup at a time, it pops and burns quickly so I prefer to pop in smaller batches. 1 tablespoon is recommended in a couple of cookbooks. I popped amaranth in a 5 quart saucepan and still have some kernels pop out of the pan. Amaranth is so tiny, I don't think it can be popped in a popcorn popper. It might work with honey though the maple syrup flavor is nice. I used real maple syrup, I don't know how it would work with maple flavored syrups, the taste isn't quite the same as maple syrup. Joanne * Exported from MasterCook * Alegria Recipe By :Rebecca Wood Serving Size : 6 Preparation Time :0:00 Categories : Amaranth Dairy Free Desserts Gluten Free Maple Syrup/Sugar Snacks Amount Measure Ingredient -- Preparation Method

Has anyone tried something natural for an ear infection? My friend told me to get some goldenseal and oil of garlic and to put drops of it into my son's ear with a slice of onion held over his ear. She said she did that for all 7 of her kids and it worked wonders. My guy is sick right now and I just hate the thought of another antibiotic. UUUHHH!!! It's just a never-ending cycle it seems. We get over one cold and BOOM! he gets another one. Please advise. Lisa in San Diego

Hi! I'm new to the list. I have a four and a half year old with a speech delay, whom I also suspect has some sensory integration dysfunction issues. We have an evaluation set up with an OT in one week to see if he does have DSI, and another evaluation set up with a speech pathologist in March. (He has been receiving speech therapy at the public school since he was three, but has not made as much progress as I'd like.) Several people have recommended that I try the GFCF diet with him. He is already off of all casein, as he is highly allergic to dairy. Should I take him off of gluten "cold turkey", or do it gradually over a period of a week or two? Do you have any other recommendations or suggestions for me? Thanks! Janice

Abi - I buy my white rice flour in the Goya section of our local Shaw's for only 79 cents/1.5 lb. bag. Sue C.

I think this might have been posted here before, but for new people, here is a GREAT resource. I have found most, if not all, of the specialty food items HERE, and they have free shipping on all first time orders, and all orders over $30.00. Sweet potato starch can be found here: Thickeners www.ethnicgrocer.com We have had only good results when ordering from them, and the prices are generally much less than at the health food store. We live in a rural area, so this website is a real blessing to us. Hope this helps, Darla

Did anyone see the recipe for the chocolate cake for Valentine's Day in USA Weekend magazine? I don't think I can copy it here but if you'd like the recipe I can Email it privately. It was more like a torte than cake but it was very good, very rich. It called for a 19 oz. can of garbanzo beans drained and rinsed,(Yes, the beans in the can, not the flour) Semi sweet choc chips, eggs, cup sugar and baking powder. I made it tonight to see how it might go over for Nick's class next week for Valentine's Day. Of course he didn't want to try it (sigh) but I liked it. Lots of fiber and protein. Have a good day Jennifer

Someone mentioned using the noah's bread to make pizza with. Do you prebake it before adding the sauce and cheese?? If so how long and at what temp?? Thanks Abi

Hi: What is steviva, exactly? Is it something like aspartame that we may find out causes all sorts of problems 10 years from now? How is it used? Thanks! Monica

I bought Mung Bean Starch at the oriental store. Now I just need some ideas on how to use it :). Do you use it to replace potato starch and if so, in what kinds of recipes would it taste right? Also I made the noodles I got and they looked like clear sticky worms. I couldn't eat them and my husband refused to eat them BUT my son ate some. Go figure! Mr. Picky liked them. Do all asian stores carry regular white rice flour? The one I went to I could only find sweet rice flour. I would like to buy the white rice flour in larger quantities than at the hfs and at a better price if possible. Any ideas? Abi

The sweet potato starch is very good. Just substitute it for regular potato starch in your flour blend. I can't tell a bit of difference.

Thanks so much to all who sent me links to the sponge cake - I made the jelly roll version - (HAven't seen my tube pan since I moved last year!_) But it was a huge hit!!! Sue

Put me down fro a copy too - I did this about 6 months ago but have slacked off copying recipes since last September - how many recipes does one need??? I know this is alot of work since I did it for the list 6 months ago - would it help if I sent you my files?? I had collected recipes for about two years - before the GFCF kids list started off St John's, The GFCF & finally this list. Sue

I went to a oriental grocery store today, this one had a lot more stuff than the other one that is close to home. I came home with tapioca noodles, green bean starch, green bean starch sheets, taro starch, sweet potato starch, green bean threads (green beans, broad beans and pea in the ingredient list), potato starch vermicelli, and mung bean threads that are about as wide as fettuchini. The sweet potato starch is white, I think it might be true sweet potatoes instead of the ones sold in the US with the label sweet potato. Time to get out the food family list so I can figure what days I can try them. At the regular grocery store they had some really good sorbet on sell in the health food section so I bought some mango, kiwi, and strawberry. I have tried this brand's strawberry kiwi but this store doesn't carry it. I also bought some dried carrots to try making flour. I read a book several months ago that said many veggies can be dehydrated and ground into flours and carrots sounded like a good starting place. I picked up a couple of grain cookbooks at the city library yesterday with buckwheat, amaranth, quinoa, and/or teff recipes. All had corn and rice as well as gluten grains but since I can't have those, I was skipping those sections. Today I picked up a bean cookbook at the county library. The author uses bean flours to provide thickness and richness without the fat of dairy products. Again, time to figure out what fits where. Hopefully I will be posting some successes. Joanne who is off to take some frozen small snickerdoodles dough balls from the freezer and have a fresh, hot cookie <yumm

Hi all, Well, it's finally my time to gloat and dance a little jig!! (hehe) I tried (yet again) the Noah's Bread recipe that Brenda Lee tweaked, and made a few modifications of my own and viola, success!! Instead of trying to make a loaf, I ended up making Donut Holes, one of David's fav foods. I basically halved the recipe and added 2 tbsp of sugar and a tsp of cinnamon, then deep fried them in my Fry Daddy. Boy, did they puff up nicely, when one side was done, each hole rolled over and fried the other side. With a slotted spoon, I drained them on paper towles and dusted them with powdered sugar. Mr D couldn't keep his hands off them. One word of caution, I tried one before it cooled enough, and it squished down to a doughy lump. After it cooled thoroughly, however, it kept it's shape nicely and was like the cake type donuts that he loved so much (he ate 6 before I knew it). So, what I'm thinking (oops, smell the ozone?) is the loaves I've made in the past must have been okay, except I tried cutting them before they cooled down enough. So, yet again, I'm going to attempt another loaf. The only thing I'm going to change, though, is the wait time in slicing the bread. Sooooo, wish me luck and give me a Pat on the Back for finally not wasting all my flours! Mary Hlav

In a message dated 02/02/2001 11:38:18 AM Eastern Standard Time, terrytoma@... writes: I plan to print out all of the recipes and organise them into a binder. I figured since I have them set up anyway I could pass it out to whoever wants it. The zip file is 2MB, unzipped it's 12MB Yikes! Don't ask me how it compressed so well.... If you want it just mail me to let me know. Dear Toma: I've been trying to do this, but I'm REALLY slow at it. I want to save mine to CD, so I can search on a word to find the recipes that apply. (For example, if I have bananas to use up, I can search on banana, and sort through banana recipes, rather than "bread," "cookies," "fruit," etc.) I'd LOVE to have your file, and I'll just save to CD and work from that. Thanks so much. While we're talking recipes, here's a recipe for great brownies. I adapted it from the one on the Ghirardelli can. Carol GHIRARDELLI DOUBLE CHOCOLATE BROWNIES This recipe uses ground sweet chocolate, and makes excellent brownies. I bought the Ghirardelli Sweet Ground Chocolate at Trader Joe's. 2 eggs 3/4 c. sugar 1 t. vanilla 1/2 c. melted margarine or cooking oil 3/4 c. Ghirardelli Sweet Ground Chocolate 2/3 c. unsifted GF flour mixture (I used 1/3 c. brown rice flour and 1/3 c. potato flour) 1/4 t. baking powder 1/4 t. salt 1/2 c. chopped nuts (opt.) 1 c. chocolate chips (opt.) Preheat oven to 350 degrees. Using a spoon, stir eggs with sugar and vanilla; add oil or margarine. In another bowl, using a wire whisk, stir together flour, baking powder, salt, and ground chocolate. Stir into egg mixture. Add nuts and/or chips, if desired. Spread into greased 8 or 9" square pan. Bake 20-30 minutes, or until a knife inserted in the middle comes out clean. (This won't work if you've added chips, so I'd make the ones without chips first to get the time right for your pan and oven.)

BrendaLee, did you ever come up with that egg free loaf version of Noah bread that you promised? I checked out Themestream, but saw nothing there. Did you give up, or what? Thanks for all your hard work, Jeanie (Kingwood, TX)

Hi! I am looking for a DAN! doctor in western Michigan, or perhaps in the lower half of the lower penninsula. Thanks for your help. Yours, Kathy in SW MI

Does anyone have a receipe for a protein type of drink? Thank you Joan kenjoan@...

Toma, That sounds wonderful. I have not had time to dig through the archives yet. I would love it if you would send me what you got from there. Thanks for the generous offer!!! Barb

Brenda Lee, looks good. But what are soy protein granules and where can I find them? JoDee

Does anyone use the Wilton Royal Icing mix in the can? Know of it's status? If it is okay, what kind of safe food coloring can you use. We are only GFCF, dont worry too much about phenols right now. Thanks, Wendi

That's right. You can make your own gfcf candy at home for your children. I made some fabulous candy by using gfcf chocolate chips, melting them in the microwave, forming them in candy molds and voila great Valentine candy. You can also make peanut butter cups or other filled candies by filling a candy cup half way, using a decorator's brush paint the chocolate all the way up the sides of the candy mold, after the chocolate dries, put your filling in the candy and add more chocolate on top. After the second coat dries, you've got a great candy. I know that this is time consuming, but unless you are wealthy and can pay a company 30-50 cents per chocolate kiss, than this is your answer!

I am doing a rotation diet for my son and was wondering if its possible to do a version of Noah's bread without rice flour, tapioca flour and potato starch? For instance, cold one use sorghum, arrowroot, and corn starch? Do you need to have 2 starches? What other flour combinations have others used with success? Thanks so much. The rotation diet is very difficult.

I adapted this from a recipe I found in Prevention magazine. 2 Tbsp. oil 1 lb. baby carrots 2 celery slices, chopped 1 lg. onion, sliced 4 cups of water 2 cups Dari-free 2 lg. potatoes, peeled and sliced 1/4 cup creamy peanut butter 2 tsp. ground ginger 1 1/2 tsp.salt 1 1/2 tsp. pepper Over low heat cook carrots, celery and onions in oil for about 8 min. or until onion is translucent. Add the water, dari-free, potatoes, peanut butter, ginger, salt and pepper. Cover and bring to boil. Reduce heat and simmer uncovered for about 25 min. or until veggies are tender. In a blender puree the soup, in batches. Return the pureed soup to pot and heat through over low heat. This is a great way to get some veggies in our kids, and tastes great! Renee

Just wanted to post a great cooking magazine that I subscribe to. It is called "Taste of Home's Quick Cooking. I have been using this magazine for a couple of years. I cannot use all of the receipes but I have found so many truly tasty and quick ideas for supper its unbelievable. It can be purchased off of the magazine rack also.

Food Allergy Network Food Allergy Network will be presenting an informational workshop on the Gluten and Casein Free Diet presented by Dr. Lisa S. Lewis, author of the book, "Special Diets for Special Kids". Details are listed below. Saturday, February 24, 2001 10:00 AM to 1:00 PM Souderton Mennonite Church 105 West Chestnut Street Souderton, PA 18964 Please pre-register by calling Sharon via phone at (215)234-9362, fax (215) 234-0815 or e-mail at rabutthe@... no later than Friday, February 16, 2001. We ask that you pre-register in order to prepare the workshop materials. Walk-ins will be accepted. Workshop Agenda 9:15 AM Registration begins 10:00 AM Welcome and Introduction Speaker: Lisa S. Lewis, Ph. D. Author of "Special Diets for Special Kids" 11:30 AM Break 12:00 PM Question and Answer Period 12:30 PM Information on Membership and Local Food Co-op The cost of the workshop is $15.00, which covers the materials. Please make your check payable to "Souderton Mennonite Church". Please mail your check to Food Allergy Network, 3000 Barndt Road, Telford, PA 18969-1601. This workshop is open to parents, teachers, therapists, and those who wish to learn about food allergies (gluten and casein free diet, antibiotic abuse, ADHD, celiac disease, intolerances and much more).

Debbie, Tropical Source candy bars are gfcf. They make a few different "flavors" and are very good. Although now I am reading the label and it says vanilla extract! Does that mean it is not gfcf...HELP SOMEONE! Does anyone know the status of these candy bars? Cinthia

Brenda Lee, I cannot get the agar pieces that you are talking about, but I can get powdered agar agar. Any clue how I could use this in your recipe? The directions on the package state: use 1/2 to 3/4 tbsp of agar poder per 2 cups of liquid. This will produce a delicate gel. More agar can be added to produce a firmer gel. I have used this for the fabulous vanilla pudding recipe someone posted a while back, but would be thrilled to have another use for it. Thanks in advance! Alicia, Winnipeg

Would you mind posting the pudding receipe, or could someone tell me how to find it in the archives? I'm kinda new to this computer searching and find myself lost alot. Thanks.

Hi all... I'm looking for someone with a big heart and a few minutes (that's the hard part!) to help me with some ever elusive bread/muffin/pancake recipes. Here's my dilema. We are on a 4 day rotation diet and the flours are Potato or Tapioca, Rice, Sorghum and Garfava. We can't do buckwheat (violent vomiting), haven't tried amaranth, and are corn/soy free, prefer no yeast and low sugar. We rotate eggs with replacer, arrowroot and whites. We rotate oils with olive, safflower, spectrum palm and coconut. We rotate sweeteners with sugar, honey, agave and syrup/molasses. Am I confusing anyone yet? I can figure out the egg, oil and sugar replacements, however I am learning you can't just willy nilly change recipes around and fit in the flours. Is there any reason why one of you soooooo wise and experienced bakers (ok, I'm schmoozing it up here *grin*) couldn't send me some recipes to follow. You see, I can cook anything...I just can't bake! Thank you from the bottom of my heart!!! Kelly, Gillian's mom

Food Allergy Network Food Allergy Network will be presenting an informational workshop on the Gluten and Casein Free Diet presented by Dr. Lisa S. Lewis, author of the book, "Special Diets for Special Kids". Details are listed below. Saturday, February 24, 2001 10:00 AM to 1:00 PM Souderton Mennonite Church 105 West Chestnut Street Souderton, PA 18964 Please pre-register by calling Sharon via phone at (215)234-9362, fax (215) 234-0815 or e-mail at rabutthe@... no later than Friday, February 16, 2001. We ask that you pre-register in order to prepare the workshop materials. Walk-ins will be accepted. Workshop Agenda 9:15 AM Registration begins 10:00 AM Welcome and Introduction Speaker: Lisa S. Lewis, Ph. D. Author of "Special Diets for Special Kids" 11:30 AM Break 12:00 PM Question and Answer Period 12:30 PM Information on Membership and Local Food Co-op The cost of the workshop is $15.00, which covers the materials. Please make your check payable to "Souderton Mennonite Church". Please mail your check to Food Allergy Network, 3000 Barndt Road, Telford, PA 18969-1601. No refunds will be given. This workshop is open to parents, teachers, therapists, and those who wish to learn about food allergies (gluten and casein free diet, antibiotic abuse, ADHD, celiac disease, intolerances and much more).

I made this last nite, pulling it together with leftover chicken and cans on my pantry shelf! Mixed it together and baked it for an hour. The whole family loved it! I'm sharing it because quick & easy recipes are hard to come by when you are GFCF! Chicken & Rice Bake 1 tbsp olive oil 1 clove garlic 1 cup raw rice 1 can chicken broth (14 oz size) 1 can chopped tomatoes in juice (14 oz size) 2 cups cooked chicken, chopped (canned is ok, too) 1/2 cup white wine or water 1 tsp salt (if desired) 2 tbsp chopped or sliced olives 1 bay leaf 1 sprig thyme Preheat oven to 350 degrees. In an ovenproof Dutch oven, sauté chopped garlic in olive oil. Add rice and sauté until toasted. Pour in chicken broth, tomatoes with their juice, and white wine. Heat until simmering, add chicken and olives. Adjust seasonings. Add bay leaf and thyme, cover. Place in 350 degree oven for one hour. I used long grain rice, but this would be wonderful with Arborio (risotto) rice also. Since none of the ingredients are raw, one could mix everything together in the AM, set the oven to timed bake and come home to find dinner ready! - Gina L.

Thanks for your lovely comment on my article. You can keep bread frozen longer, there is nothing unsafe about it, but it will be more likely to be dried out or "freezer burned". Lots of people keep GFCF bread crumbs frozen for months to use in stuffing, bread puddings, etc. Around my house loaves don't last out the week so I haven't had any real experience with loaves become freezer burned. (grin) BL ****************************** * v'col netivotcha shalom * ******************************

That's the same list I was looking for. Thanks so much for being more organized than I am. BL ****************************** * v'col netivotcha shalom * ******************************

We used nystatin for our son (he is now 3.5 yo) for about 7 months. We had him tested first for yeast through the Great Plains lab. Our pediatrician prescribed it, after we got the test results back (Charlie had tested very high). My dad is a pharmacist and recommended taking our son off of it--he pointed out that too long use of a drug can mitigate, and even eliminate, its efficacy. Charlie now takes 1/2 capsule of Culturelle, a type of acidophilus bifidus (sorry I don't remember which strain!). I think the nystatin poweder itself is not harmful if taken in correct quantities. Hope this helps. Kristina

Judy- Blue food color: When I used blueberry juice, I got a nice mauve color - definitely not blue. I'm not sure about the red cabbage. I'm at a loss, there is no blue food (didn't George Carlin do a routine on this once? or am I showing my age here, LOL). I do know in ancient Israel they used a special blue dye, but the manner in which it was made was lost when the temple was destroyed. Could she use the same frosting the class is using and then just eat her "purple" special foods instead? What I do for hot dog buns: I make the basic recipe for Noah's bread, but reduce the baking powder to 1 tsp. Put the dough into a zip lock bag and cut off one corner. Pipe the dough onto cookie sheets. Make them about as long as a hot dog and about 1/2" high. They will puff up a bit when baking. I make "bagels" at the same time by making circles of dough. You may have to experiment until you get the right shape. My daughter is very forgiving and will eat them with 1/2 a hot dog if I make them too narrow or too short! I tried putting the dough in tuna cans for hamburger buns, but they didn't bake as well. I have much better luck doing free-form than using pans. Hope this helps, Gina Hi, I'm hoping someone can help with two things. Our daughter all of a sudden has decided she wants hot dog buns. Does anyone know where I can order a pan for those. Also, at kindergarten they are doing some food projects where I need to color frosting blue. Our daughter doesn't tolerate artificial colors. Does anyone know how to do a natural blue color? Thanks. Judy

Joanne, I finally found them, thank you. Renee

I remember reading on the web (don't remember where) about someone using corn pone <sp? shaped kind of like corn and designed to cook corn bread. Joanne

For those of you with kiddos on Nystatin... My son's pediatrician would not write an Rx for this. He doublechecked with a specialist at Children's Hospital in San Diego and they both agreed that there were not any studies of long-term usage of Nystatin that support long-term usage. He said that Nystatin was a "sensitizing" drug. Not sure what that means. But the answer to us was no -- not to put our almost-4-year-old son on it. Just something to look into. Perhaps he leans too much on the cautionary side. I'm not sure. Lisa in San Diego

Is anybody on any of the Celiac lists? I have the addy for the one one StJohn's but was wondering if there were others that people favour. BL ****************************** * v'col netivotcha shalom * ******************************

Please forgive me if this has been addressed on this list before, but what is the policy ( or is there one?) about printing recipes that have already been published elsewhere? Is it OK to print it as long as you acknowledge where you got it, or do the recipes need to be original, or does it not matter either way? I am a member of another on-line group that does not permit previously published recipes to be printed to the list, although the recipe can be faxed privately to the member requesting it, so I was wondering what this group does? Thanks, Cheryl

I apologize...I misread the information in the book "The Yeast Connection Cookbook". The line says, "Some people may not tolerate cream of tartar (made from grapes), cornstarch or potato starch." It must have been a late night and I thought it said that cream of tartar was made with cornstarch. Uh-duh. Too many late nights trying to sift through all of this trying to figure out WHAT is causing my son's eczema, anxiety, autism, etc., etc. Again...sorry! Lisa in San Diego

Hi, I need to eliminate rice. How can I make bread without rice flour in my breadmaker? Can I make an all-purpose GF mix with the things I have on hand? I have : potato starch and flour, garbanzo bean flour, tapioca flour, soy flour, buckwheat flour, sorghum flour, cornmeal and cornstarch. This list is SO very valuable to me! It is a lifesaver! Thanks a million! 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 any of you know of acceptable GFCF lunchmeats that I can purchase to pack in my son's lunch. I've been using land o'frost, but noticed "flavorings" listed on the ingredients. I have a call into them, but as of yet, not heard back from them. Any help would be appreciated. In the meantime, I'll just pack with meat I cook.

Dr. Amy Holmes and Dr. Stephanie Cave 7777 Hennessy Blvd. suite 101 Baton Rouge, LA 70808 phone.....225-767-7433 fax.........225-767-4641 Make your appointment now! As of yesterday, they are booked until July! You may have to shell out anywhere from $800-1500 dollars up front but they will give you the finished paperwork to send to your insurance co, the insurance co. will send them checks covering 70-80%, and they will endorse them and mail them to you. We just got the last of the checks back this week. Our insurance co. covered 80%! AND don't forget Dr. Amy only sees children. Dr. Cave sees kids and adults. And most parents will tell you that even if they did not get reimbursed, it is the best money they ever spent! ........laurie Winn dwinn@...

Hi, We are trying to find out WHAT is causing my son to break out with eczema. This happens on and off and it usually has something to do with hidden corn. It seems that every time I bake something, he breaks out. I suspect that it could be the Dari-Free or cream of tartar...or both. I just read that cream of tartar can be made with cornstarch in it. News to me. I've been using it in combination with baking soda because I think my son was reacting to the baking powder (Featherweight or Featherlight brand-- forget the name). So...just an FYI for those of you who are corn-free -- to watch the cream of tartar. Lisa in San Diego

Does it tell me why the mace I used in the bread made it green? Or why the spice bread has little green flecks in it - and no it's not mould! GRIN! Thanks for sharing this Jay. BL ****************************** * v'col netivotcha shalom * ******************************

Here is my sugar free take on everyone's favorite. Sugar Free Pineapple Velvet Cake 2 1/2 cups flour sub (I used sorghum, tapioca, and potato starch) 1 tsp baking soda 2 tsp guar gum 3 tsp baking powder 1/2 tsp salt 4 eggs 1 cup oil 3/4 cup Dari-Free powder plus 1 tsp stevia mixed well 2 tsp rice vinegar 3/4 cup pineapple juice 1/4 cup club soda Combine first 5 ingredients and set aside. With electric mixer combine the rest except juice and club soda. Beat well so that oil is emulsified. Turn to low and add flour mix and juice, alternating. When well mixed, add the club soda and mix just to combine. Pour into greased and floured pan and bake @ 350 for 25 minutes. This came out light and velvety and was a great mild flavored plain cake. My whole family likes it plain, but you could frost this too. Hope this works for all who try it. Alicia

Hi Does anyone know if Old El Paso taco shells are GFCF? My children love the chocolate sprinkles from Edward and Sons. They are GFCF and do not have any artificial ingredients. We use them on GFCF icecream. If you find these at Bread and Circus make sure you only pick up the chocolate ones and not the ones with colors because the ones with colors have wheat starch. take care Pam

I think you need to do that yourself by going to www.egroups.com and updating your "My egroups". Angela is off right now and I don't think anyone else has moderator access. BL ****************************** * v'col netivotcha shalom * ******************************

Thank you Renee. The Staling Article was well received here in town (I also write for the local paper), but the one on the Massai caused some kerfluffle. (chuckle) BL ****************************** * v'col netivotcha shalom * ******************************

I agree with Brenda about aspartame. Has anyone used Splenda? Any issues or concerns with that? Thanks, Jane from Madison, WI In a message dated 1/23/01 3:41:28 PM Central Standard Time, GFCFrecipes@egroups.com writes: << One warning that I just have to give to people, is to please watch the aspartame when using it with children. Being a manmade chemical, aspartame has so many known side effects that it is a huge risk to use it with children, even those who must avoid yeast feeding foods (like my eldest). If you check, there is something like 96 known side effects listed for aspartame (the sweetener in Equal) and those include death. I know it is really hard to avoid aspartame in children's products these days, because everyone wanted "sugar free" but aspartame can be very dangerous IMHO. I don't think that we should trade the danger of the known for the unknown or the partially known.

In a message dated 1/23/01 4:41:24 PM Eastern Standard Time, GFCFrecipes@egroups.com writes: << The story as my mom told it was that Anna up and left her husband to do all the chores and make the bread...He didn't know how to do it...threw all the ingrediaents together, including the molasses, and swore..Anna, Damn her! and tadaa...Annadama bread. So...I need the recipe!!!!! what changes did you make!!! I used a recipe for an egg bread from Roben Ryberg's Gluten free kitchen but used molasses instead of honey for the sweetner - I 'll have to hunt down the recipes - I thought I included it in a post probably the day before this - And you are right about the "Anna Damn Her " story - I was fuzzy in my memory - (I'm old) Sue

Just catching up on emails and saw questions about lard. I remember reading once you can take almost any kind of fat you have leftover from meat (bacon, beef, etc), boil it with an equal amount of water, let it cool and chill it. What will rise to the top is lard, all the meat left in it or flavors stay in the "broth". Its like when chicken fat or beef fat rise to the top of your soups when you refrigerate them, only this is more pure. Let me know if any of you find a good use for this in cooking or especially baking. Also, I remember seeing lard for sale either in the dairy or meat section in a white and orange wrapped pound rectangle the size and shape of butter. Alice

Food Allergy Network Food Allergy Network will be presenting an informational workshop on the Gluten and Casein Free Diet presented by Dr. Lisa S. Lewis, author of the book, "Special Diets for Special Kids". Details are listed below. Saturday, February 24, 2001 10:00 AM to 1:00 PM Souderton Mennonite Church 105 West Chestnut Street Souderton, PA 18964 Please pre-register by calling Sharon via phone at (215)234-9362, fax (215) 234-0815 or e-mail at rabutthe@... no later than Friday, February 16, 2001. We ask that you pre-register in order to prepare the workshop materials. Walk-ins will be accepted. Workshop Agenda 9:15 AM Registration begins 10:00 AM Welcome and Introduction Speaker: Lisa S. Lewis, Ph. D. Author of "Special Diets for Special Kids" 11:30 AM Break 12:00 PM Question and Answer Period 12:30 PM Information on Membership and Local Food Co-op The cost of the workshop is $15.00, which covers the materials. Please make your check payable to "Souderton Mennonite Church". Please mail your check to Food Allergy Network, 3000 Barndt Road, Telford, PA 18969-1601. No refunds will be given. This workshop is open to parents, teachers, therapists, and those who wish to learn about food allergies (gluten and casein free diet, antibiotic abuse, ADHD, celiac disease, intolerances and much more).

Hi all, I'm one of the ones who had failure with Noah's Bread early last week. This time I made it with success. Boy, though, it sure is hard to know what I did differently. I used one half the sorghum recipe posted on Oct. 22. and put it in a loaf pan and baked it! It rose and did not fall! Yeah. I also added a little sugar because when if fails, then it makes great crumbs for us to munch on! Here is what I did Noah's Sorghum Rolls 2/3 cup sorghum flour 1/2 cup tapioca flour 1/3 cup potato starch 2 tsp. xanthan gum (I left this out per Brenda-Lee's advice) 2 tsp. baking powder 1/2 tsp. salt 1 egg room temperature 1/3 cup oil (safflower oil) 1/2 cup prepared DariFree milk 1/3 cup room temp Perrier water. I just added a little 2- 4 Tbs.. brown sugar to be able to eat the crumbs when it failed! I sifted the dry ingredients together, and in a separate bowl mixed with a hand mixer (because it is less powerful) the liquids except for Perrier. Dump the dry ingredients into the liquids and mix with a mixer about 1 minute until blended. Add the perrier water and put in the hot oven as quickly as possible. Is this how you guys do it with successes? The things I changed was not adding the xanthan gum and not beating it as long. This is truly amazing how this can totally affect a recipe. Becky in FL

With all of this discussion about dining out, maybe everyone can share a favorite chain type resteraunt that is not fast food that you have had luck with and what you have ordered for your child. Personally, we go to Roadhouse Grill often. There french fries are safe, fried seperately, oil not strained together. They will make steak tips or a plain hamburger patty on a part of the grill reserved for no seasonings. We live in Louisiana and eat here several times a month. We also go to the locations in Florida while visiting there several times a year. Any more ideas? Anyone ever talk to Chilis?

This is a recipe I got off a e-mail recipe list. I haven't tried it yet, but it seems perfect for a potluck. Other cold weather ideas you might try include cheese & black bean enchiladas, risotto with chicken, mushrooms and artichokes, chicken cacciatore over polenta. These are dishes I usually make w/o recipes, if you are interested I will try to write down what I do! Have fun with your book club - Gina Black Bean Cakes and Corn & Tomato Salsa Bean Cakes 1 can black beans, drained 1 medium onion, chopped 1 egg, beaten 1/2 cup seasoned GF bread crumbs 1/2 teaspoon cumin Flour (rice or cornmeal) Oil for frying In medium bowl, mix all ingredients except flour and oil. When ready to serve, shape into patties, dredge both sides in flour and fry in small amount of oil. Corn and Tomato Salsa 1 cup frozen whole kernel corn, thawed 1 medium tomato, peeled and chopped 1/2 cup sweet onion, chopped 1 jalapeno, seeded and chopped 1/4 cup chopped green pepper Cilantro (if desired) 1 tablespoon of balsamic or raspberry vinegar Salt and pepper Mix well and allow to sit. Top fried black bean cakes with salsa. Put a dollop of sour cream on each cake. Serves 3-4.

Hi- Does anyone know what the marking K (in a circle) with D.E. under it means? I know K with a D means dairy, but I've seen this other marking on things that I thought were non-dairy. Thanks for your help- Jane from Madison, WI

What really is your oven temperature? I purchased a cheap oven thermometer after reading that oven temp. can make a big difference in baking results! I was shocked to find how "off" my oven is from what the oven says it is...For example, when it preheats, it tells you when it is "ready". And when my oven tells me it is preheated and ready...it is usually at least 50 to 75 degree OFF! I have to wait an extra 5 to 10 minutes for the oven to reach the temp. that is says it is. Once it really is preheated to the temperature I desire, I have found that my oven will run hot...usually 25 degrees hotter than what is should be. I adjust my oven temperature manually to keep it closer to what it should be. So if you are doing any GFCF baking, and don't have an oven thermometer, I would say it is a GREAT investment! By the way, my oven is only 3 years old!

I found this on a diabetic web site, but I haven't tried it. Sugar Free Powdered Sugar Replacement 2 cups dry milk powder (sub with Dari free, or other dry "milk") 2 cups cornstarch 1 cup equal or other sugar sub. (I wonder if stevia would work here? If anyone tries it let me know) Combine all in food processer or blender. Whip until well blended and powdered.

THANK YOU SO MUCH FOR THE VACCINE Post!!! I just finished taking notes from the November 2000, "60 Minutes" piece on the MMR vaccine before I sent it to my pediatrician. So your information is very, very helpful! Thank you for posting it. Lisa

I have found an accomplished craftsman in El Dorado, Arkansas that makes goldfish cookie/cracker cutter. I contacted him because I was using the cracker recipe from the postings but I wanted a cutter that would make the cracker look like goldfish. He made a cutter the was approx. the same size as the regular goldfish (1/4-1/2 inch long). The crackers came out PERFECT! Please contact me if you would like the information to purchase your own cutter. He can also design or create any type of cutter. Tracy Sugg srsugg@...

What is this with us. One will get a good loaf of one bread and the other will not. I also baked the Banana Berry bread that was posted and it did not rise at all either. But it still tasted good and the kids ate it. Evan's little brother (my new addition since social services took him from my drug-dependant daughter ) thought it was cake. Did you beat it a lot? Somewhere I read today that gfcf breads need to be beaten more to get the air in them. I made the banana berry bread with cranberries and put all the liquid and the berries in my Vita Mix first and then used my Kitchen Aid to finish. Maybe that is where I messed up. I did let both loaves bake longer than called for and used a toothpick to test if they were done. I did put the banana bread in first and it had baked 30 minutes before I got the other ready. Maybe my oven was not hot enough when I put the first one in--although I had it on the whole time I was mixing the first loaf. Betty

I tried this bread today (that Stacy Davis posted) as well as the banana berry bread. This one came out the best. It rose nicely and was not the least bit gummy. Definitely one that I will be making again --Betty Applesauce Quick Break by Gluten Free Kitchen Robyn Ryberg Ingredients: 1 cup applesauce 1 egg 1/2 cup of sugar 1/4 cup of oil 1/4 cup of milk 3/4 cup potato starch 3/4 cup of corn starch 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 11/4 teaspoons guar gum Directions Preheat oven to 350. In large bowl, combine applesauce, egg, sugar, oil, and milk.Mix well. Add all remaining ingredients, mixing well to remove all lumps. Batter will be thin. Pour into greased 9x4 loaf pan. Bake 40-45 minutes, until toothpick inserted in bread tests clean.

Hi group, I am having my book group over on 1/30 (now you guys with the bday cakes for early Feb. can really feel organized, as I'm the one who isn't--LOL). Actually, I knew I was having it , but it's a potluck and forgot what I signed up for and just found out. Someday I'll get more organized... Any ideas for non-red meat and gf (cf is ok) soup or main dish for light supper of ladies. I'm the only one who eats gf. I thought of meatless chili, but after Super Bowl parties, thought better of that. Any tasty, easy ideas would help that are crowd pleasers. Thanks in advance, you guys are amazing with your great ideas! So glad the cakes are working out for the little ones' bdays...so important they have those! Jane

Food Allergy Network Food Allergy Network will be presenting an informational workshop on the Gluten and Casein Free Diet presented by Dr. Lisa S. Lewis, author of the book, âSpecial Diets for Special Kidsâ. Details are listed below. Saturday, February 24, 2001 10:00 AM to 1:00 PM Souderton Mennonite Church 105 West Chestnut Street Souderton, PA 18964 Please pre-register by calling Sharon via phone at (215)234-9362, fax (215) 234-0815 or e-mail at rabutthe@... no later than Friday, February 16, 2001. We ask that you pre-register in order to prepare the workshop materials. Walk-ins will be accepted. Workshop Agenda 9:15 AM            Registration begins 10:00 AM          Welcome and Introduction            Speaker: Lisa S. Lewis, Ph. D.                        Author of âSpecial Diets for Special Kidsâ 11:30 AM           Break 12:00 PM           Question and Answer Period 12:30 PM           Information on Membership and Local Food Co-op The cost of the workshop is $15.00, which covers the materials. Please make your check payable to âSouderton Mennonite Churchâ. Please mail your check to Food Allergy Network, 3000 Barndt Road, Telford, PA 18969-1601.  No refunds will be given. This workshop is open to parents, teachers, therapists, and those who wish to learn about food allergies (gluten and casein free diet, antibiotic abuse, ADHD, celiac disease, intolerances and much more).

Hi! We're having my daughter's birthday party today (she is not GFCF at this time) and I'd like to make some chocolate chip cookies for my son (who is GFCF). He usually eats Pamela's choc chip cookies, but I thought I'd try for something home-made for the party. The only chocolate chip cookie recipes I have call for poha, which I don't have. I do have the GFCF choc chips, and several different GF flours, including sweet rice flour. Can anyone send me a recipe that I could use today? Thanks in advance! Monica <--off to make a Barbie cake