Gluten Free Recipes

B.L. Could you please send me the recipe for the vanilla ice-cream? I tried going to the address but I couldn't open it. Thanks in advance. My daughter and I love icecream and we would appreciate it. Kristin :)

Sue, here are some fortifying additions for your daughter's diet. Add an extra egg to pancakes, waffles, muffins, etc. Make protien shakes out of rice protein, GFCF milk, and a good liquid mineral supplement, adding a tablespoon of olive oil or sunflower oil to it with some sort of flavoring like hersey syrup, or fruit. To add more calories make the shake with Mocha Mix or other rich GFCF ice cream. Add a T oil to soups, noodles, add protien powder to those dishes too. Use nuts and nut butters. These add protein calories not just sugars. But you can also add maple syrup, rice syrup, molasses to dishes. Add a good general mix of digestive enzymes to her mealtime to help her absorb and digest. Make her snack freely available, bowl of favorites near her. You can pump up ground meats with protein. Buy some natural bacon, every kid can eat a pound of bacon. Again I would add mostly protein and fat to the diet, make sure to lean toward a variety. Making fried nuggets of meat adds a lot of calories but the oil loses its fatty acid integrety. Use olive, sunflower, flax seed oil. You might have her amino acid levels checked, this can tell you if she is absorbing the proteins well. Diane, I would add some xanthan gum and maybe an egg, a 1/2 t baking powder, make sure to use either 1/2 t powdered Vitamen C, or a T lemon juice or vinegar to activate your soda like the buttermilk would. I would even mix 1 cup soda water with 1 cup GFCF 'buttermilk' mixed up thick. Spoonbread, well I am from the South, and spoonbread, grits, Johnnycake, corncakes are home food for me. Hear are a couple recipes or so. Cornbread Tips: Sprinkle a little cornmeal in the hot pan before adding the batter. It will brown and add a crispier texture. For a crusty cornbread, make sure there is a good "layer" of oil or shortening in the pan and that you preheat oven and pan with oil in it before adding batter. A tablespoon of mayonnaise can be substituted for the egg. You can use all cornmeal, or lessen the amount of flour in the recipe. Use muffin or cornstick pans (preferably iron), to vary the shape. If you use iron, make sure that it is well seasoned and never used with gluten products. Instead of baking, fry the batter like pancakes. Most Northerners like a sweeter cornbread with more rather than less flour. I use a rather coarse stoneground yellow cornmeal, kind of like grits, but there are many kinds of cornmeal out there. For a lighter bread use white corn flour or corn tortilla flour, it is finer ground. Spoonbread 1 cup cornmeal 1/4 cup uncooked grits 2 1/2 cups water 4 tablespoons GFCF margarine, plus extra 1 cup 'heavy cream' GFCF milk product 1 teaspoon salt 3 eggs, separated Stir the cornmeal and grits into the water and cook very slowly over low heat until the mixture is quite thick and smooth. Stir frequently -- it will take about 30 minutes. Beat in the GFCF margarine, cream, and salt, and then the egg yolks, beaten. Whip the whites until soft peaks form and fold into the mush. Pour into a lightly oiled (8x8x2-inch) pan and bake in a preheated oven at 375°F. for about 30 minutes, until puffed and lightly browned. Serve immediately with much GFCF margarine. You spoon it out, that is why it is spoonbread. Corn Pones 2 cups cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon lard or shortening GFCF milk Mix together cornmeal, baking powder, and salt. Cut in lard or shortening and add enough milk to make a stiff batter. Form into pones with hands (or add some milk and drop from the end of a spoon), and place in a greased pan. Bake in a 425° oven for 20 to 30 minutes. You can also fry in skillet with oil or bacon grease, pones are usually small flattened ovals. Corn Meal Fluff The origin of this recipe is a 1937 GE recipe brochure, The New Art of Modern Cooking 1 1/2 cups corn meal 1 1/2 cups GFCF flour mix 4 teaspoons baking powder 1 teaspoon salt 4 tablespoons sugar 6 tablespoons shortening 3 eggs, separated 1 3/4 cups GFCF milk Sift dry ingredients. In a medium bowl, beat egg yolks; add milk and melted shortening. Combine sifted dry ingredients with the egg yolk mixture. Beat egg whites; fold into the mixture. Pour into a oiled 6 x 9 x 2 1/2-inch pan and bake in a 400° oven for 45 to 60 minutes. Corn Muffins 1 cup GFCF flour mix, sifted 1 1/2 cups corn meal 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons salt 1/4 cup shortening 2 eggs, beaten 2 cups 'thick sour' GFCF milk (add vinegar or lemon juice to thick GFCF milk) Sift dry ingredients together; cut in shortening until mixture is like meal. Combine eggs and milk; stir into flour and meal mixture. Bake in greased muffin pans in a hot oven (425°) for 25 to 30 minutes. Makes about 1 1/2 dozen muffins. Corn Bread Sticks 1 egg 1 1/2 tablespoons shortening 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1/2 cup millet or sorgum flour 1 cup corn meal 1 cup 'thick sour' GFCF milk Beat egg, sugar and shortening together. Sift flour and meal together with salt and baking powder, then gradually add to other mixture, alternating with the milk. Pour into iron cornstick pans (hot & greased) and bake at 400° for 20 minutes. Makes one dozen. I often make this with just 1 1/2 cups corn meal, no other flours. Johnny Cakes, johnnycake, or Journeycake 1/2 cup GFCF flour 1 cup cornmeal 1 teaspoon sugar 1 teaspoon salt 1 egg, lightly beaten 1 cup hot water or GFCFmilk 1 tablespoon shortening Mix the dry ingredients, then stir in the rest. Drop or pour on the hot, greased griddle or iron skillet and fry to a golden brown on both sides. Serve with GFCF margarine as a bread or with molasses or honey as pancakes. Corn Bread Deep South Oldtimers corn bread, baked in a heavy iron skillet. Use sausage or bacon drippings to grease the skillet instead of shortening for best flavor. 1 cup yellow corn meal 1 cup GFCF flour mix 1 tablespoons sugar 4 teaspoon baking powder 1 teaspoon salt 1/3 teaspoon allspice 1/8 teaspoon freshly ground white pepper 1 large egg 1 cup GFCFmilk 1/4 cup vegetable shortening 1/2 tablespoons shortening or bacon or sausage drippings, approximately Sift the dry ingredients together into a large mixing bowl. Add the egg, milk, and 1/4 cup shortening and beat with spatula until smooth, about 1 minute. Grease an 8- or 9-inch iron skillet (or a heavy 8-inch square baking pan) with the shortening or drippings, pour in the batter, and bake in a preheated 425° oven for 25 to 30 minutes, until light golden brown on top. Bring the skillet to the table and cut into wedges to serve. For a moist interior and a nice crisp crust, put an iron skillet two-thirds filled with water on the floor of your oven before you begin to preheat it. This old Creole trick works well with all home baked bread. Cornmeal Batter Cakes with Honey GFCF margarine 1 cup yellow cornmeal 2 teaspoons sugar 1 teaspoon salt 2 eggs, beaten til frothy 1 1/3 cups GFCF 'buttermilk' melted bacon drippings or vegetable oil Honey GFCF margarine: 3/4 cup unsalted GFCF margarine, room temperature 1/4 cup honey Prepare honey GFCF margarine and set aside. In a medium bowl, combine cornmeal, sugar, and salt. Combine beaten eggs and GFCF 'buttermilk'; add to dry ingredients and beat until smooth. Place a heavy (preferably cast-iron) 12-inch skillet over medium heat. When skillet is hot, pour in enough bacon drippings to coat pan with a thin film of fat; swirl to coat bottom evenly. Spoon about 2 tablespoons of batter into skillet for each pancake; you can cook 4 at a time. Cook pancakes until golden brown on bottom and bubbly on top (about 3 minutes). Flip and cook just until brown on the other side (about 30 seconds). Keep warm while cooking remaining batter. Serve hot with Honey GFCF margarine. Makes about 24 pancakes. Honey GFCF margarine: Whisk GFCF margarine and honey in a medium bowl until blended and fluffy. Place in a small bowl or crock; serve at room temperature. Soupcakes Selfrising cornmeal GFCF milk salt to taste Mix cornmeal in bowl with enough milk to make a medium batter, add a few dashes of salt. Fly in skillet in a little oil like small pancakes. Use as dippers for soup, chowder, stews, and chili. For spunk add a bit of garlic, onion, or minced jalapeno to batter. My Granny's recipe from way back, Depression style. I know that many of you can't do corn, but for those that can, good eating! Angela

I tried another recipe with 1/2 pink bean flour and 1/2 potato starch this morning. The batter didn't taste beany! I need to make some adjustments, I will post the recipe when I get good results. Joanne

Hey everyone... Sending hubby to the store coz I am very sick. Can you name a good brand of GFCF MILK for baking????? I know so many brands and can't remember the names.... know by site only. I am stuck! Thanks Julie :) (Feeling dumb as hell at the moment)

Thanks for all the help so far! :) I have the attachment saved to disk now, and I'll print it and some of the info from the web sites posted later on. My Mom doesn't think I'll be able to stick with the diet next year, because I tried going off milk this year and it didn't work - mostly cuz I just love cheese and yogurt (the rest, not so much). But I pointed out to her that it's really hard to stick with something that nobody else is doing. I have a cousin who has diabetes, and the entire family eats the same as he does, which means they're healthier and he doesn't feel left out. I think next year I'll be fine, living on my own will make things pretty simple, so long as I can find a good store to get my ingredients at. In the meantime, I was just thinking that it might be fun to do a little experimenting while I'm still living at home, so that I'm not at a loss next year - and so that I have some idea as to what I like when I go shopping for staples. So what's a good evening meal that I could make for my family sometime in the next month that the ingredients should be fairly easy to find at Safeway or Superstore? Also, I've been finding the Kosher posts interesting - is Kosher food GFCF or mostly so? Thanks! -Janna

Hi - posted the chocolate torte recipe, but gave the credit to Good Housekeeping when I actually got it out of Better Homes & Gardens. Its hell getting old!!!! Lori

Hello! I am seeking ideas/advice about my little daughter's situation. If this is off topic for the recipe list, I am sorry. I am just hoping for some words of wisdom from someone who has "been there", and you ladies always seem to have so much to offer. Mikaela is now 16 months old. (If you have heard this before, please forgive me.) She was perfectly healthy for the 8+ months she was exclusively breastfed, in the 50-60th percentile for height and weight. Then when she started eating, things changed. She stopped gaining weight and growing, her belly became big and round while her arms and legs got so thin, she developed big dark circles under her eyes, her few little teeth started chipping and became mottled, she stopped sleeping through the night and became cranky and irritable, and her hair lost its luster. After 5 months with only 2 oz gained, my pediatrician suggested that I put Mikaela on a gf (she was already milk-free due to family milk allergies) diet and see what happened. When I did, it was almost like a miracle. Within a few days my happy baby was back, the dark circles disappeared, she slept through the night, and her swollen tummy went away. Over the next few weeks she started gaining a little weight and growing taller, her teeth stopped chipping, her hair got shiny, and- surprise, surprise- it curled! (-: We settled on a diagnosis of celiac disease, and I have learned so much from these groups about implementing a truly gf diet...and enjoying it too! Thank you. (-: Now the problem, we went back to the doctor yesterday, and I expected her to say that Mikaela looks wonderful. In many ways she does. Her development has never lagged, thankfully, and she is doing all the wonderful things that a 16 month old is supposed to do. She has grown quite a bit taller, reaching the 30th+ percentile. She also has a much softer look now, even a few little "rolls" on her thighs. The doctor did comment happily about that, but when she weighed her, she wasn't so pleased. Mikaela had only gained a little over a pound in the 2.5 months that she has been gluten free. That maintains her barely-on-the-charts status but doesn't improve it at all. The doctor feels that that isn't enough considering it makes a net gain of 1.5 pounds in 8 months. She sent us to the hospital for blood testing for celiac disease although she mentioned that it isn't very accurate before 2 years of age, and she doesn't put much stock in RAST testing for allergies, so she didn't order those. It was very traumatic for the baby. It took about 9 sticks before they got a vein, and we both left in tears. )-: All of that was a very long lead up to my question: What am I doing wrong? Am I not being careful enough in the kitchen? Is she getting some gluten that I'm not aware of? Or could all of her progress have gone into growth and the weight will come eventually? I'm not sure what to think or do. I have tried to be so careful. I would welcome any wisdom you all have to share. Thanks so much. Sue C.

One suggestion, I would make smaller than usual loaves, say three instead of one, and as the GFCF batters tend to be wetter, you usally can't just roll a big ball on a cookie sheet (that's the way I made soda bread, back when), but you might need a form, maybe round stainless bowls for a traditional loaf or use small loaf pans. Angela

Hi, I am a lurker on this list. My 9 year-old son was diagnosed PDD- NOS a couple of weeks ago and I have been reading everything I can get my hands on ever since. We are just starting the diet. I am Irish and typically have a St. Patrick's Day dinner party. I want to make Irish soda bread. Does anyone have a GFCF recipe? Or suggestions on substituting flour? Can I just switch from say 4 cups of white flour to 4 cups of GFCF flour mix (say Hagman mix)? Thanks for all the great info... Diane

David (3 yr's) improved greatly for a few days after we got him off of gluten and casein. Then I bought some Almond Breeze Chocolate milk and some Almond Butter. He's a mess now. He's peeing his pants and has loose stools. He's resisting using the potty and he's even pee'd his bed. These are things he hasn't done in over a year. I made chocolate cupcakes Sunday, then he had 2 small cups of Chocolate Almond Breeze. Yesterday, (monday) he looked positively stoned. Glassy eye's and a far away look. Is chocolate high in Phenols or an allergen? I've taken both chocolate and almond out of his diet. I've searched the internet and can't find a good list of known allergens or foods high in Phenols. I know it's there, but I'm missing it. Can anyone recommend a good Autism list? Maybe a support group in the Sacramento, Ca area? Thanks! Jeannie

Most women become mothers by accident, some by choice, a few by social pressures and a couple by habit. This year nearly 100,000 women will become mothers of a special needs child. Did you ever wonder how mothers of these children are chosen? Somehow I visualize God hovering over earth selecting his instruments for propagation with great care and deliberation. As He observes, He instructs His angels to make notes in a giant ledger: "Armstrong, Beth; son. Patron saint...give her Gerard. He's used to profanity." "Forrest, Marjorie; daughter. Patron saint, Cecelia." "Rutledge, Carrie; twins. Patron saint, Matthew." Finally He passes a name to an angel and smiles, "Give her a special needs child." The angel is curious. "Why this one God? She's so happy." "Exactly," smiles God, "Could I give a special child to a mother who does not know laughter? That would be cruel." "But has she patience?" asks the angel. "I don't want her to have too much patience or she will drown in a sea of self-pity and despair. Once the shock and resentment wears off, she'll handle it." "I watched her today. She has that feeling of self and independence that is so rare and so necessary in a mother. You see, the child I'm going to give her has his own world. She has to make him live in her world and that's not going to be easy." "But, Lord, I don't think she even believes in you." God smiles, "No matter, I can fix that. This one is perfect - she has just enough selfishness." The angel gasps - "selfishness? Is that a virtue?" God nods. "If she can't separate herself from the child occasionally, she'll never survive. Yes, here is a woman whom I will bless with a child less than perfect. She doesn't realize it yet, but she is to be envied. She will never take for granted a 'spoken word'". She will not consider a "step" ordinary. When her child says 'Mama' for the first time, she will be present at a miracle, and will know it! When she describes a tree or a sunset to her blind child, she will see it as few people ever see my creations." "I will permit her to see clearly the things I see...ignorance, cruelty, prejudice....and allow her to rise above them. She will never be alone. I will be at her side every minute of every day of her life, because she is doing My work as surely as if she is here by My side". "And what about her Patron saint?" asks the angel, his pen poised in mid-air. God smiles, "A mirror will suffice."

In a message dated 3/13/01 10:38:14 AM Eastern Standard Time, renee1dat@... writes: What juices are you able to use? I have been using Juicy Juice because it is 100% juice, and does not contain corn syrup. But I am not so sure it does not contain trce amounts of corn in hidden ingredients. It has become the only thing she will drink, which always make me suspicious This was for Diane and I'm sure she'll answer but I have to add something here. Juice producers are allowed to say "100% juice" when most of their sweetening has come from what's called "stripped" white grape juice. Basically it is a way of concentrating the sugar while removing any trace of nutrition. I hate juices and think they are such a racket. Colored sugar water with color added in most cases. I am always trying to get my kids to EAT FRUIT instead of juice, and I agree that a juicer is a great purchase. Or, if you can, a vita mix blender, which does everything. I bought one used on eBay last year for a fraction of what a new one costs and it is a workhorse and in grate shape.The motor is strong enough and the blades sharp enough to grind grains, and you can even make sorbet in it. LL

www.vishniac.com/ephraim/corn.html This is another wonerful site about corn allergies. Renee

This is from another list. I thought with all the discussion on corn right now I would pass it along. Renee ascorbic acid is derived from corn. We were using gerber pear juice and baby food for baking. Looks like my next purchuse will be a juicer?

Diane, What juices are you able to use? I have been using Juicy Juice because it is 100% juice, and does not contain corn syrup. But I am not so sure it does not contain trce amounts of corn in hidden ingredients. It has become the only thing she will drink, which always make me suspicious. Renee

I am going to the Conference in Kansas City this Saturday, March 17th. I will wear a sticker with GFCFRecipe on it, I am short, broad and brown haired, don't be a stranger if you are there and see me, give a shout. I am planning on spending the night Saturday before heading back to Tulsa so I can stay and talk. Angela Lowry

Our favorite pudding recipe is a very simple cornstarch recipe modified just a bit. I haven't used another starch, but tapioca should also work I would think. Vanilla Pudding 3 T cornstarch 1/3 cup sugar 1/2 t salt 2 cups GFCF milk, we use vanilla almond milk 1 T guar gum or gelatin powder 1 t vanilla In a med. glass bowl, combine cornstarch, sugar, salt, guar gum or gelatin powder. With a whisk, stir in milk. Cook in microwave uncovered on high until thickened and bubbly, about 5-7 minutes, stirring every 2 minutes, Stir in vanilla and pour into bowls to chill, makes four bowls. Chocolate Pudding Use 1 1/2 ounces of grated semi-sweet chocolate added to milk and starch before microwaving. OR For milk chocolate flavor use chocolate almond milk instead of regular GFCF milk and add 4 heaping T Nesquik to recipe. Angela

Hi- In April's edition of Good Housekeeping Magazine there was a passover recipe for a chocalate torte. I made it for my husband's birthday this past weekend and it was great!!! If anyone is interested - let me know & I'll post it. Lori

Hi, I may have missed part of the thread about needing more rice-free recipes. Are there any rice-free pancake recipes out there? I just found out my son reacted mildly when allergy tested for rice. Rotation is extremely difficult here due to my son's persistent oral hyper sensitivity. He basically gags on everything on the planet except for the same 6 0r 7 (GFCF) foods he has been eating for over a year now. Now he has a rice sensititivity. Good grief, I am feeling like I am in way over my head and pretty desperate at that. Whenever we have succeeded in adding something new to his diet, another one (or more) gets dropped. Charlene Mom to Frankie (5), Caroline (5), Julia (2)

Hi, everyone! I'm on several autism email lists, so if anyone knows me from them, hi! :) Come the Fall, I'm going to be moving to Vancouver (from Thunder Bay), and I thought that, since I'll be living on my own for REAL then, I might try the GFCF diet. My rationale is that I really can't suggest a parent try the diet with their child if I have no personal experience with it (what it tastes like, how difficult/expensive it is,etc.). So, here I am, ready and willing to learn between now and when I'm setting up housekeeping in September! I know I need to visit the main web site, but I don't have the URL anywhere. Could someone post the address there to start me off? And then the first thing I realized I'll need is a good FAST breakfast. Currently, I drink a chocolate Instant Breakfast every morning - that'll be out next year, but I love to sleep in! :) Thanks, everyone! -Janna, looking forwards to learning!

From: Lisas156@A... Date: Mon Mar 12, 2001 3:02pm Subject: Re: Time to Quit - Now I feel really stupid Ok, serves me right. I write a long post and THEN read an earlier one. Sorry Diane...I guess your child disproves everything I said. LL Lisa, I think Tyler is definetly the exception to the rule. And, I should also mention that we remained gluten free for two years and casien free for over a year. When we added them back into his diet, there were no adverse effects. Perhaps it is possible that any issues with those items were resolved during this time frame? In which case, your post would be absolutely correct. I have not encountered any statistics on whether or not a child can later tolerate gluten or casien, after a strict elimination diet for autistim spectrum disorder. But, this would be one possible explanation for his ability to tolerate the gluten items. We are currently dairy free, again, because he developed an IgE mediated allergy to dairy this past summer. At any rate, adding corn back into his diet was not even close to successful. Tyler's reactions to corn are very profound, and resulted in removing him from a formal school setting. Corn is a component of most cleaning solutions and is also present in carpeting, etc.. The corn list is very extensive. Fortunately, most kids only react corn when consumed- but Tyler reacts to it in perfumes, cleaning solutions, carpeting when heated(I think someone at Monsanto had also mentioned to me that carpeting has refined dairy ingredients is present in the latex backing , as well as, several forms of corn products in the actual carpet. This one took us a long time to figure out with the corn. But, Tyler regresses every single winter- as soon as the furnace begins running.I am not positive if this is the reason, or not, but I am assuming.... ), etc... .Now, we are provided with a tutor and supplement his education with homeschooling activities. Does anyone else on the list have a child that reacts to airborne foods/chemicals? We have found this to be a very frustrating aspect of managing the autism. Diane Hartman

Does anyone have a good pudding recipe, preferably vanilla. My son is missing it so much. If you do please post what type of milk sub and brand name you use. Thanks Tons, Jennifer

Ok, serves me right. I write a long post and THEN read an earlier one. Sorry Diane...I guess your child disproves everything I said. LL

RE: Message: 6 Date: Sun, 11 Mar 2001 15:59:48 -0500 From: CurePDD <Curepdd@... Subject: I FEEL dumb! Boy do I feel DUMB...I didn't make the connection between Lisa Lewis, and the author of the cook book, BOY I am slipping! LOVE the book Lisa...Still reading about Sam's story, but have used several recipes...:) OH, Did you ever look up about the Baking Powder? Asked my Rabbi, he gave me the thumbs up...(Cooking would be near impossible those 8 days if not...) ALSO, ANY good replacements for Matzah Brie??? I haven't found a GF Matzah yet, pretty aggrivated about it! :)-Shari

I am sorry to hear that you have not obtained results using the GFCF Diet. I just wanted to provide another perspective to the dietary issues associated with autism. Unfortunately, not every child will respond to the dietary intervention. But, I wanted to share our story with you, in the event that your child is one of the few kids that react to foods other than gluten or dairy. Have you considered looking at other dietary elements triggering autistic behaviors? My son (now almost 7)was diagnosed as autistic at age 2, and we tried the GFCF diet - with no change. But, during the process of eliminating the gluten and dairy, we discovered other items which did trigger his autistic behaviors. In his case, he reacts to corn and artifical food ingredients with autistic behaviors. He also has multiple igE mediated food allergies, but the corn and additives were the cause of his autism. Over the past several years, we have learned to manage his autism through strict dietary elimination of these elements. The results have been astounding. He now functions at normal levels both developmentally and socially. However, if exposed to these items he immediately begins displaying autistic behaviors. Our neurologist, allergist and peditrician coins his problems as neurological allergies. He also has experienced allergy induced seizures to the corn and artifical items. Unfortunately, corn is a very invasive item in the american society and was very difficult to completely eliminate. I am not suggesting that corn or any other item is an issue for your child, but thought it was worthy of mentioning. Best of luck to you and your family, Diane Hartman

Please visit & consider signing the following petition ... Petition Against Comingling of IDEA Funds with General Education Funds ... which reads: << In light of the recent renewed efforts to have IDEA (Individuals with Disabilities Education Act) fully-funded, we voice our support for the amendment of IDEA to prohibit the comingling of special education funds with the general education funds at both state and local levels -- to ensure that special education students actually receive the services that IDEA funds were intended to provide. In addition, we support the full, annual public disclosure by state and local educational agencies of precisely how IDEA funds are expended. Pass it on !! Thanks !! - Debi Lewis (800) 222-6000 x5980991 (eVoice) (603) 971-3380 (eFax) Do-Good Online ... it's easy & free !

Message: 10 Date: Sat, 10 Mar 2001 09:30:21 -0800 From: "Brenda-Lee Olson" Subject: Re: Bridgett- Potato Candy Diane, My international character set is obviously different from yours. I got a weird two piped character in place of the measurements on the middle two ingredients. Could you resend them in some thing like this 1/2 teaspoon vanilla. I am sorry to be a bother, but I used to love Mrs. Pelletier potato candy. Hi Brenda-Lee, Sorry, I must have sent the document in html. Here it is in the revised format: POTATO CANDY- wheat, dairy, egg and corn free one medium potato, boiled and peeled 1 pound corn free confectioners sugar 1 /2 teaspoon vanilla 1 /2 teaspoon dairy alternative ( I use Dari-Free) flour or additional confectioners sugar of choice- for coating rolling surface soy nut butter Using a hand or stand mixer, beat cooked potato until lumps disappear. Add sugar and vanilla, blend well. If mix is too stiff, add dairy alternative until dough is soft enough to knead. Roll out on waxed paper, with lightly floured or confectioner sugar coated rolling pin. Spread soy nut butter onto rolled out dough, and roll into a jelly type roll. Slice into small pieces, and place between sheets of waxed paper. Store in refrigerator, in zippered storage bag. Copyright, 1996, Diane Hartman, all rights reserved

Hi all, I have a dilemma! I have a birthday cake to bake for my Dad's party next Saturday 3/17. Problem is, my dad is diabetic, and Zachie is GFCF. Anyone have a good recipe for a white/yellow cake that could be sugar and gluten free??? I would rather not bake 2 seperate cakes and make Zachary feel like he isn't part of the family. Any suggestions would be SOOO appreciated!!! Julie :)

Hi, We are new to the diet - just started about a week ago and I have been busily reading and collecting recipes, but what I would really like to do is just use my tried and true recipes and make them GFCF. (I have two long shelves of cookbooks that I don't want to stop using!) Anyway what would really help me is a listing or a table of which GF flour blends work best with each type of cooking/baking. Maybe this is posted somewhere and I just missed it but here are the different situations that I'm puzzled about what type of flour to use -- keep in mind my son is extremely texture/taste/smell aware and if it's not very close to the original it won't make it anywhere near his mouth... What type of flour blend is best for: cookies cakes/cupcakes bread bread crumbs (for meatloaf, meatballs, oven fried chicken, topping for casseroles, etc.) muffins quick breads Many thanks! Donna

The Jackson Area Celiac Support Group (TN) will meet at 6 p.m. Thursday, March 15, at Methodist-LeBonheur Hospital, 367 Hospital Blvd. The meeting will be held in the hospital's first floor classroom. Please bring a gluten-free dish with the recipe, a recipe by itself, the name of a celiac-friendly physician, or other information to share with the group, if you can. The group meets at the same time and place the third Thursday of every month. For more information, contact Publicity Chairman Jacquie Maxwell at (731) 661-9589 or jacqueline.maxwell@...; Chairman Joan Chance at (731) 668-7468 or jkchange@...; or Julie Plunk in the hospital's education department, (731) 661-2179.

from the frozen assets group. Anyone willing to experiment? Gee Whiz Spread Recipe By : Stepaniak, Joanne. The Uncheese Cookbook Serving Size : 16 Preparation Time :0:10 Categories : Appetizers & Beverages Side Dishes Amount Measure Ingredient -- Preparation Method

Boy do I feel DUMB...I didn't make the connection between Lisa Lewis, and the author of the cook book, BOY I am slipping! LOVE the book Lisa...Still reading about Sam's story, but have used several recipes...:) OH, Did you ever look up about the Baking Powder? Asked my Rabbi, he gave me the thumbs up...(Cooking would be near impossible those 8 days if not...) ALSO, ANY good replacements for Matzah Brie??? I haven't found a GF Matzah yet, pretty aggrivated about it! :)-Shari

Hi all, I have a 16 year old son who has been on the diet for 9 months. We cannot see any improvements that we can contribute to the diet. He is also on medication and the meds seem to have helped tremendously. We know it's the meds and not the diet because the times that he has been off of the meds we have seen such a dramatic decline. He has been a trooper with the diet and I know for a fact that for the past 9 months he has been 100% gfcf -- he is homeschooled and goes no where without me. Anyway, we decided that we are going to give up the cause. We're glad this has been successful for others but it just doesn't seem to be our answer. Last night, we gave him some fried chicken from the grocery store and he loved it (of course). We didn't see any changes in him. We are going to continue easing him back onto "regular" food and see what happens. We want to thank everyone who has helped with their words of encouragement and their delicious recipes. Hopefully, this will be the answer for many of your children, We all know this world of autism. What works for one doesn't necessarily work for others. Take care and good luck!

Dear Lisa, How nice it is to have you join our e-list. Many of us have your cookbook. It is great to be able to ask questions directly of the author! For instance, I made the Black Magic Chocolate Cake. I had made it with wheat flour before, and was happy to find a GF version. However it was really gooey and never fully cooked. The recipe says "rice flour," should it be 100% rice or a GF Flour mix? If rice flour should it be white rice, brown rice or sweet rice? Welcome and thanks you for joining us, Gina Levy

This was posted to the friendly freezer mailing list. I think it should work with a whipped cream sub, I don't use them since I can't have maltodextrin and corn syrup. Joanne From: "Bella" CHERRY-PINEAPPLE DREAM CAKE 1 1/2 tsp. vanilla 1 tsp. vinegar 8 egg whites 2 c. sifted sugar 2 c. heavy cream 1 c. crushed pineapple, drained 3/4 c. Maraschino cherries Add vanilla and vinegar to egg whites; whip until mixture forms peaks. Add sugar, 1 tbsp. at a time, beating until stiff and sugar is dissolved. Bake in two round layer cake pans lined with aluminum foil at 300F for 1 hour 15 minutes. Cool well in pans. Whip cream; add pineapple and cherries. Frost the layers with cream fruit mixture like layer cake. Chill 12 hours or overnight. Yield: 12 servings.

My mom used to make Potato Candy and she didn't use dark candy coating. I'm thinking what she used to make it was of course mashed potatoes, peanut butter and confectioner's sugar. She lost her recipe and so now I can't make it myself. Does anyone have a recipe like that? I would love to make this. Thanks Bridgett in KY Hi Bridgett, My great grandmother used to make this recipe. We converted it into soy nut butter, since my son is anaphlaytic to peanuts. But, you could convert it back to peanut butter, if desired. Diane Hartman POTATO CANDY- wheat, dairy, egg and corn free one medium potato, boiled and peeled 1 pound corn free confectioners sugar ½ teaspoon vanilla ½ teaspoon dairy alternative ( I use Dari-Free) flour or additional confectioners sugar of choice- for coating rolling surface soy nut butter Using a hand or stand mixer, beat cooked potato until lumps disappear. Add sugar and vanilla, blend well. If mix is too stiff, add dairy alternative until dough is soft enough to knead. Roll out on waxed paper, with lightly floured or confectioner sugar coated rolling pin. Spread soy nut butter onto rolled out dough, and roll into a jelly type roll. Slice into small pieces, and place between sheets of waxed paper. Store in refrigerator, in zippered storage bag. Copyright, 1996, Diane Hartman, all rights reserved

From: Kathy Smith <kathleensm@... Off Celiac List Chocolate Meringues I receive Country Woman, a Reiman Publications magazine. They have themed recipe contests where subscribers send in favorite recipes. This recipe was one of the winners in the recent Cookie Contest. It appears in the March/April 2001 issue of the magazine. I made these last Saturday and they are great! They tasted even better after standing for a day. I had a couple today (five days later) and they are still delicious, not dry at all. Enjoy!! Kathy Smith Pittsburgh, PA Chocolate Meringues 1 cup (6 oz.) semisweet chocolate chips 2 egg whites 1/4 tsp. cream of tartar 1/8 tsp. salt 1/2 cup sugar 1/2 tsp. white vinegar 1/2 tsp. vanilla or almond extract (I used almond) 1/2 cup flaked coconut 1/4 cup chopped almonds Melt chocolate chips. Cool slightly. Beat egg whites with cream of tartar and salt until soft peaks form. Add sugar, 1 Tblsp. at a time and beat until stiff peaks form, about 5 minutes. Fold in melted chocolate until combined. Fold in coconut and almonds. Drop by tablespoons, 2" apart on lightly greased sheets. Bake at 350 for 10 - 11 minutes. Cool and store airtight. Makes 2 - 2 1/2 dozen

I'll respond to the question of "are there problems with the digest?" by saying YES. A suggestion to help the problem: please, please list the address for POSTING messages at the beginning of each digest. At the beginning of the digest only lists the address for Unsubscribing. Also, several other lists that I subscribe to not only list the address for posting messages AT THE BEGINNING, but the moderator/list owner/or others list addresses after their names so it appears frequently in the digest content. I think the biggest problem stems from the fact that people hit the "REPLY" key to post a message. That should be a no-no because it sends the entire previous digest back into the new posted message which makes a mess for the digest format. This may not be the "problem" that Brenda Lee is referring to. But it most certainly seems like a problem especially compared to other lists where it does not happen so frequently. Thanks for listening. Lisa

I wrote Oreida a couple days ago, just double-checking their Gf list...since they've changed their packaging. I think this list is a bit different than the list they gave me about 4 months ago..but it has the UPC Codes!!! Oh yeah...no more guessing!!!! Andrea Lots of people requested this...so here goes... --------- Thank you for contacting us concerning our products. We appreciate hearing from our customers and hope you will continue to enjoy the many fine products we produce. The following products are gluten free: ORE-IDA« Cottage Fries-UPC 13120 00377 32 oz., ORE-IDA« Country Style Hashbrowns-UPC 13120 00654 6lb., 13120 00833 30 oz., 13120 00862 6 lb., ORE-IDA« Crunch Time ClassicsÖ Crinkle Cut -UPC 13120 00810 24 oz., ORE-IDA« Crunch Time ClassicsÖ Straight Cut-UPC 13120 00809 24 oz., ORE-IDA« Deep Fries Crinkle Cuts-UPC 13120 00845 24 oz., ORE-IDA« French Fries-UPC 13120 00647 8 lb., ORE-IDA« Golden Crinkles«-UPC 13120 00286 32oz., 13120 00291 5lb., 13120 08564 8 lb., 13120 08572 8 lb., ORE-IDA« Golden Fries« -UPC 13120 00258 32 oz., 13120 00278 5 lb., 13120 08565 8 lb., ORE-IDA« Golden Patties«-UPC 13120 00080 9 ct., ORE-IDA« Shoestrings-UPC 13120 00801 5 lb., 13120 00828 28 oz., 13120 00829 40 oz., ORE-IDA« Hash Browns-UPC 13120 00084 5 lb., ORE-IDA« Pixie Crinkles-UPC 13120 00297 26 oz., ORE-IDA« Potato Wedges with Skins-UPC 13120 01012 24 oz., ORE-IDA« Potatoes O'Brien-UPC 13120 00469 28 oz., ORE-IDA« Shoestrings-UPC 13120 00801 5 lb., 13120 00828 28 oz., 13120 00829 40 oz., ORE-IDA« Southern Style Hash Browns-UPC 13120 00392 32 oz., ORE-IDA« Snackin' FriesÖ-UPC 13120 01198 10.5 oz., ORE-IDA« Steak Fries-UPC 13120 01190 3.75 lb. If there is anything else I can help you with please feel free to contact us again. Sincerely, Jodie Forrest Consumer Affairs Representative

I buy Mother's Kosher for Passover margarine (at Passover, it's just cottonseed oil; the rest of the year there's corn or soy). I store it in the freezer. I buy the sweet/unsalted variety. I make it up as needed using a shortening substitute recipe I found ages ago in some allergy cookbook -- sorry, no idea which one, I imagine we've all read/skimmed dozens of them! This serves as a soft "tub"-style spread as well as a shortening sub: 1 lb margarine 1 1/3 cups allowed mild oil (I use sunflower; light olive or safflower would be fine too) 1/4 cup cold water Food processor, til smooth. Add a pinch of sea salt if desired. Hope this helps. We travel (from Baton Rouge) to New Orleans to "Kosher Cajun" to stock up on supplies, but many large cities, at least in the Northeast, have good Kosher sections in supermarkets.

These were posted on the frozen assets mailing list earlier this week

--- In FOODALLERGYKITCHEN@y..., am24@m... wrote: The are just plain and simply good! 1/4 cup oil 1/2 cup sugar 2 eggs (not sure if replacer would work) 1/2 tsp vanilla, or 1/8 tsp vanilla bean pulp 1 cup flour sub (I used rice,tapioca,potato starch) 1/2 cup arrowroot flour 1 tsp guar gum 1/2 tsp baking powder 1/4 tsp sea salt Mix oil and sugar together. Beat in eggs and vanilla. Stir remaining ingredients together and add to wet ingredients. Mix well. Roll 1/8 inch thick on arrowroot floured board. Cut into desired shapes. Prick with fork and bake in preheated oven for 8-10 minutes till they are golden brown. Alicia, Winnipeg --- End forwarded message ---

This is from www.celic.com's recipes and is a recipe by Roben Ryberg, the author of Gluten Free Kitchen. Joanne

Hi all, I'm new to the group, as well as the diet. I was wondering if anyone had any recipes on how to make bread - I am allergic to gluten and dairy and corn. I don't eat bread much, but I am going to miss my pizza - even if it has to be cheeseless! Thanks in advance! Adieu, Aerriel

Jay et all.. I made the first Hamantashen recipe (of those listed below) that you shared today and I just had to say thank you! To anyone debating making them, don't - just make them. I used 100% fruit spreads (apricot and black cherry) and Hershey's Kisses for the centers. I wouldn't use Kisses again, they didn't melt. I'd use chocolate chips for chocolate centers next time. I also couldn't find potato starch in the store near me, so I substituted Tapioca starch. I must say though, I have never had Hamantashen this good - they are wonderful. Even my sister who can have the regular ones loved them. She usually eats the middle and tosses the cookie part but she loved these! They were definitely worth making. They made my Purim! Thanks again so much, Jay! Aviva (Chicago area)

Hi, I just wanted to know if there is a recipe or if a cereal already exists for gfcf Cheerios? This diet will go a lot smoother for all of us. HELP!! Thanks in Maine

Someone has reported a problem with the digest. Is anyone else having a problem with the digest content? BL ****************************** * v'col netivotcha shalom * ******************************

This was just on the frozen assests group. It looks adaptable! If anyone tries it, please let us know how it went. << Maine Potato Candy Amount Measure Ingredient -- Preparation Method

This recipe was just posted on Freezing Assets mail group. It looks like something we can use here. Emeril's Easy Enchilada Sauce 3 Tablespoons vegetable oil 1 Tablespoon flour 1/4 cup chilli powder 2 cups chicken stock 10 ounces tomato paste 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt In a medium saucepan, heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chilli powder and cook 30 seconds. Add stock, tomato paste, oregano, cumin. Stir to combine. Bring to a boil, reduce heat to low and cook 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, adding salt.. Yields: 2 1/2 cups sauce ( or 20 oz.)

Hi, Anybody have a good recipe for rice crispie bars? Thanks! Susan.

Gina, Since you mentioned Passover, I have to ask you a question, is baking powder considered leavening? We are celebrating Passover for the first time and my dh asked me to find out about this. BL ****************************** * v'col netivotcha shalom * ******************************

When my daughter wants bagels, I make my version of Noah's bread recipe (I reduce the baking powder to 1 tsp). Put the dough into a large zip-lock bag, cut off the corner and pipe it into circles on an ungreased baking sheet. Let cool completely before cutting. If you eat them warm they will be gooey inside. Last week I made them with sorghum, tapioca and potato starch. I used olive oil since I had a celiac friend over who avoids canola oil. They were delicious. These are not chewy like wheat bagels, but are very similar to the matza meal bagels sold by jewish bakeries during passover. -Gina

Can I successfully sub soy milk powder for the dry milk (or infant formula) in the Betty Hagman True Yeast Breat recipe? Jeannie

The only thing I'm screwing up are my pancakes. I've tried four different recipes and they have all turned out horrible. If I make the batter very, very thick then they turn out with a cooked, dense, center. If I make them like pancake mix should look then they are gooey and uncooked in the center. I understand that the obvious answer would be to make them thick, but I don't like the texture. I've seen recipes descripe "pouring" the batter into the pan so there must be a way to have a thinner battered pancake mix. Any suggestions? Thanks! Jeannie

What is the proportion of dairifree to water? For instance, if I need a cup of "milk", how much dairifree would I use? Thanks so much for rescuing me!!

These are one of my son's favorites! Pumpkin Muffins In blender, puree until smooth and creamy: 1/4 cup DariFree 1 15oz. can pumpkin 1/2 cup canola oil 1/2 cup maple syrup 1/4 tsp. nutmeg 1/2 tsp. cinnamon In a large bowl, combine and mix: 2 cups gf flour (I use BH four flour blend) 1/2 cup flaxseed meal 1 tsp. baking soda 1 tsp. baking powder 1/3 cup raisins 1/3 cup chopped pecans Then add pumpkin mixture to flour mixture. Spoon into greased muffin pan. Bake at 350 degrees for 25 minutes. Makes 12 muffins.

While I am experimenting at work on some things I found an easy way to make bagels, one step, no boiling, rising, handling, etc!! I made up the ANDI wunderbread mix (but am going to try our soft pretzel and pizza mixes tomorrow-you could use whatever favorite bread recipe you like). I opted not to add the yeast or vinegar and did not let it rise. Then I spooned the dough into greased doughnut forms. Baked in oven on 350 degrees for about 40 minutes and out popped beautiful, yummy, crunchy on the outside, soft on the inside, bagels. I think Lisa's (Lewis), Karyn's (Serroussi), and Diane's (Hartman) creativity is starting to FINALLY rub off on me. LOL Jay

"Hi there, Thank you for the advice and recipes everyone. " Sarah, We homeschool too. I thought I'd share some of my kids fav. lunches. Stuffed eggs(like deviled) and veggie stix, leftover beans and corn tortillas, home-made "hot pockets" made w/a gfcf pizza dough recipe.(These freeze great and u can stuff them w/ anything.) Hope this helps, this diet and homeschooling can get intense. Laurie

What are you keeping it in and how much did it cost Cindy? I might be able to convince my Safeway to do the same thing. BL ****************************** * v'col netivotcha shalom * ******************************

Here are some suggestions for Hamentashen recipes. Jay

Wow thanks for the great response, I appreciate your honesty. I will do the diet longer than two months- only for the first two months I will not be able to buy specialty foods. I think everyone can handle your basic meat potato vegetable fruit meals for a couple months so I won't even bother trying for the fake stuff until I have been doing it awhile- I know what you mean about the mouth memory- thanks again. Peg

Peggy, are you making the oriental dishes from scratch or are they package mixes? If they are from scratch you know what you put in them. Most say that the oriental dishes are the easiest to make gfcf since they use a lot of rice anyway with little meat and some vegetables. Chung King soy sauce is on the ok list for gfcf. You are going to have to stay away from the Ramen noodles and check out the rice noodles or just use regular rice. Your Asian markets are the cheapest place for rice noodles. Corn starch is acceptable for thickener/coater unless your child has an intolerance for it. If you have an Asian market near you, check them out for sweet (glutinous) rice and tapioca starch flour. They also are thickeners and if you can buy them at an Asian store they are much cheaper. Also you will want to alternate so that your child does not build up an intolerance to one kind. Now for the hard part. For right now forget all those things on your list. Until you have been off the real thing for awhile none of the expensive substitutes are going to taste good enough to eat. Don't waste the money you do not have on them right now. The cheapest way is to go meat, vegetables, rice or potatoes for awhile. Mocha Mix non-dairy creamer is gfcf and tastes almost like milk. They do have a dessert in the frozen food section as a sub for ice cream but it is expensive. Evan likes Blue Diamond Vanilla Breeze Almond drink. It is good for protein and calcium. Buy the orange juice that also supplies calcium. Vitamin C helps the body absorb the calcium so you are getting two for the price of one. Nucoa is gfcf and the cheapest of the gfcf margarine. Hellmans/Best Foods mayonnaise is gfcf although it seems like the most expensive of the regular mayonnaise it is cheaper than the health food store brands and better tasting. Some use gfcf pancakes like tortillas until they find a bread that does not turn out either gummy or like a brick. Quick bread seem to be the best for the beginner. Corn tortillas are also good for bread substitutes. Lays potato chips are gfcf and so are corn chips. DON'T FORGET TO ALWAYS CHECK THE INGREDIENTS. I don't mean to shout but everyone of us forget this at one time or another. Do your kids like puddings in place of ice cream? Most of your corn starch boxes have recipes for pudding on them. You can use the Mocha Mix to make them with. If you can find DariFree non-dairy drink, it is a potato based non-milk drink with a good taste to most. I buy the Hershey's powder cocoa (gfcf) and use the recipe on the box to make a half gallon of chocolate drink that Evan just loves. (me too!) Do you have a coffee grinder or food processor to grind rice/beans into flour? I think you can use the food processor but I have never used one so if I am wrong someone will have to clue me in. I use my Vita Mix to grind rice/beans for flour. So much cheaper than buying that which is already ground. Also I don't have to worry about cross contamination that way. Oh, and if you can grind your own rice flour, you can buy rice in the large bags and use it to make your oriental dishes and flours. Did you read the other post where I said that instant potatoes can be used for potato flour? Potato flour is NOT the same thing as potato starch. Tapioca starch and tapioca flour are the same thing. Rice flour and sweet (glutinous) rice flour are not the same thing. make a note of that but in a month you will remember it by heart. If you can have corn, don't forget your cornmeal (white is the safest since some cannot handle the yellow corn. It is almost as bad for some as gluten or casein. But that is another story for you to worry about later) There is also corn flour or in some cases you can use Masa Harina. Buckwheat flour is not wheat flour. If your kids love peanut butter cookies there is a GREAT and simple peanut butter cookie recipe in the archives. There are great pizza ideas without cheese. Do you know how to access the archives? Oh, if your kids like the rice cakes or popcorn cakes, you can sub them for peanut butter sandwiches. Just check the ingredients and be sure that they do not have casein, butter, or whey in them. The only things that I have mail ordered so far was the large container of sorghum flour and the large 25 lbs of DariFree powder milk substitute. Everything else I have found at the local grocery store, Raley's Grocery health food department, Asian grocery store, the health food store. If you have any ethnic markets like Asian/Indian in your area check out what they have. Make a list first before you buy unless it is something you already have an idea of what do to with it. I bought several bags of stuff that I have not decided what to do with yet. It was cheap, but if it is just sitting around, it is still a waste of money. I hope this has helped. Remember breakfast can be cream of cereal, eggs, bacon or sausage. Rice cakes can sub for toast until you get the gfcf flour to make pancakes or bread with. If you can't find the recipes, let us know what gfcf flour you can get or have and someone here will do their best to help out. And most of us are looking for the cheapest way. Some can afford to buy the pre-make mixes but usually they are the moms who are working out of the home. They need time savers more than some of us. Of course, we all need time savers. Ok, now I am rambling but I hope you understand what I am trying to say. ;-) Betty from Central Calif.

This works great with pumpkin too I bet. BL ****************************** * v'col netivotcha shalom * ******************************

Hey Peggy Good luck with implementing the diet next week. It will be a difficult undertaking but well worth it. Let see if I can help some with your concerns. Cheese - forget about it for now. Wait until you are established in the diet first. You are going to face all kinds of opposition on this and while soy cheeses are getting better, most places cannot easily access safe, total dairy free soy cheese. Most soy cheese are made for the "health" conscious and have less fats because of the soy, but most people aren't concerned about the casein, they just want good taste, so the companies add casein or caseinate to add that cheese flavour. The same holds true for rice cheese. In sauces and the like, you might be able to come close to the taste by using nutritional yeast, paprika and a blend of other seasonings but it won't be the same. Bread - at first, it will take time to adjust to the change in texture and the different flavour of the alternate grains. If you expect the bread to taste like wheat you will be disappointed. It's kind of like eating Johnny cake. You know corn tastes different and so you don't worry to much about that. But if you expect to approximate the taste and texture of wheat with chana or rice you will be disappointed. They aren't wheat and can't imitate it. Blending different flours will get you close sometimes, and using quick breads instead of yeast breads will probably ease the transition. Another thing is that the alternate flours do not work as well in larger loaves as wheat does. The baking will be smaller even if you larger sized pans or a bread machine. It has been my experience that the breads which use a sparkling water like Perrier to add bubbles to the bread are the lightest and have the best texture. Our favourite is the one I was just telling Sara about, Tropical Muffins. Pizza is still fine if you can find a safe cheese, or you can get your family to learn to eat it without the look of cheese. We actually it brocolli on ours now. Mac & Cheese - again you can make white sauce using coconut milk, DariFree or rice milk with rice flour, or corn starch, even chana flour, but you won't be able to replicate that Kraft Dinner Taste. The best thing we ever did was give up our expectations of trying to match what we used to eat and simply learned to like different foods. I know that isn't easy, especially if you have sensitive children or a "spoiled" husband, but the North American typical diet just doesn't work well with the alternatives. Rice crackers, tacos, and Asian style food is easier for the beginner because they already use lots of the ingredients we are just learning to take advantage of. For example, Thai cooking uses coconut milk in many recipes. The Japanese know how to use rice noodles in lots of ways besides trying to make an Italian dinner and so forth. Yoghurt - soy yoghurts are available and the kids tell me they aren't too bad, but you have to remember that they have all been dairy free for a year now. I have a theory that the mouth memory is important too. Once you can stop really remembering what yoghurt, ice cream or wheat bread taste like, your body will be more ready to accept the alternatives. Compared to bovine yoghurt, soy youghurt can be nasty and it probably isn't something to introduce in the first week of the diet. Aside from that, where I live we have to pay $1 apiece for the smallest container (250 ml) so it is expensive. Pastries - depends heavily on what you mean. It is possible to achieve cakes, cookies, doughnuts, pies and so forth. I haven't tried fussy things like petit-fours but flour blends can make wonderful replacements especially if you take advantage of the moisturizing/binding qualities of things like applesauce, pumpkin and so forth. One of our favourite cookies is one made with Molasses and pumpkin. Before the diet my kids detested spice cookies. Now I can't keep them in the house. It was really an attitude thing. Ice cream is like yoghurt. You can buy soy or rice milk ice cream but they are very very expensive in most places. we pay $3 for 500 ml so needless to say we don't have it except special occassions, plus one of our son's has developed a sensitivity to soy because of our dependance on it when he was first diagnoses with an allergy to dairy. Just recently there were a couple of ice cream recipes listed in the archives and you can make those with either an ice cream maker or in a cake pan in your freezer. Martha Stewart's techniques, if not her recipes, work well. Let me know if you want help here, but because of the work involved you may wish to save this for a special occassion. Because you are doing this as a trial for 2 months, you might want to consider relying fairly heavily on fresh or canned fruit and vegetables. I know easier said than done during the winter months, but one of the problems with the use of some of the alternative flours is the increase in proteins and decrease in fibre. This leads, of course, to some problems with stooling. Apples (unpeeled), potatoes (unpeeled) and so forth can add some of that fibre back in. Remember to keep the water in-take up as well to help with this problem. I have several recipes posted on the Themestream site and they might be of help for you, depending on what your family favours and how much time and effort you are able to put into this. I have come to a place where I try to bake enough bread and muffins, etc. for a week each Thursday and that might be something you want to consider. There is still nothing, however, like fresh hot goodies from the oven, no matter what kind of flour you are using. Blessings and please feel free to shout if you need ANYTHING. Brenda-Lee ****************************** * v'col netivotcha shalom * ******************************

The best price I found was at their web site. www.vancesfoods.com You can buy it in the 6 qt size or the large carton. I bought the cartoon after we decided we liked it. Check it out. www.kirkmanlabs.com also has it for just a bit more.

Sweet Potato Bread 1 1/2 cups GFCF flour for bread mixed 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ground allspice 1/2 cup raisins 1 1/2 cups pureed sweet potatoes 2 well beaten eggs 3/4 cup honey 1/2 cup oil Preheat oven to 350 degrees. In medium mixing bowl, combine flour, baking soda, baking powder, cinnamon, allspice, and raisins. In another mixing bowl, combine sweet potato puree, eggs, honey and oil. Mix well. Add sweet potato mixture to dry ingredients and beat again. Pour into oiled 9x5" loaf pan and bake for 50-60 minutes or until bread tests done. Cool on wire rack for 20 minutes before removing from pan.

Welcome, Sarah! You need to get something to grind your beans into flour. I use a Vita Mix but a lot use coffee grinders with good success. For potato flour, if you can not find it you can substitute instant potatoes, (just read the ingredient list to be sure nothing like butter or casein has been added) or you can use mashed potatoes. You might check Asian stores or health food stores for tapioca starch flour or arrowroot starch or potato starch to substitute for sweet (glutinous) rice and corn starch. You can use sweet potatoes in the same way you can use cooked potatoes for flour. Evan takes his lunch to school where it is microwaved if it is a hot lunch. He never has ate sandwiches so that has never been a problem. I try to make enough at supper for him to have some left for his lunch. He has had all beef frankfurters and beans. Potato salad. Tossed green salad. Cole slaw with raisins. Potato chips, cookies, cupcakes. With 6 children you certainly have your hands full. Will they eat raw vegetables in their lunch. Can they take soup in a thermos? ====== There are substitutes for rice, here are some ideas. I hope you can find some of these flours. When recipes call rice flour use: 1) 1/2 amount of Quinoa Flour & 1/2 amount of Tapioca flour 2) Soy flour 3) a full amount of garbanzo bean flour for rice flour 4) a full amount of amaranth flour for rice flour 5) 3/4 potato flour and 1/4 potato starch is also a good replacement ===== BETTE HAGMAN FLOUR SUB: blend well before using (can double, triple, etc but keep ratios of amounts of flour constant): 2 cups sorghum, 2/3 cup potato starch, 1/3 cup tapioca starch ===== A combination of three or four flours will taste better than a mixture of just one or two flours. The bread will rise higher as well. Potato starch flour is not the same as potato flour. Potato flour is heavier and does not work well in gluten free breads. ==== One gf flour mix is 1 part garbanzo bean, 1 part tapioca starch and 1 part potato starch or arrowroot starch. ==== One bean flour mix is equal parts of blackeye peas, navy beans or small white beans and soy beans or lentils. ======

I have a couple questions: Are there any normal oriental dishes that are almost always GFCF? Is corn starch an acceptable thinkener/coater. I did not see it on the no list, so I am assuming it is. I am getting ready to start the diet next week and want to be as prepared as possible. The kids have been off most dairy for about three weeks, except for cheese. I asked my family what would be missed most so that I can succeed by making a smooth transition. We all have to do this since that is the kind of family we are. These are the things I know will be the hardest to do without so I appreciate any good replacement suggestions: Cheese- all kinds Bread that tastes like bread Pizza Macaroni and cheese Yogurt Pastries Ice cream I am doing this on a shoestring budget for the next eight weeks while my husband finishes a training course and is out of work so I can't be buying any books, special mail order food et until summer. I don't want to wait though to start the diet. THANKS!!! Peggy

Well, so far this diet change has been a success! I can't get over what a difference it has made in my 3 yr. olds language delay. I am very surprised that it is making a big difference in my life too. My DH has stopped complaining and has become supportive. He even bought me a Heavy Duty 5 quart KitchenAid mixer!! WHOOHOO!! The baking has been a success so far also. I'm no longer as intimidated by these flours and have found that I enjoy the different textures and flavors. I do have questions though. *Is Buckwheat actually wheat? I have read that it's okay to use but doesn't it have gluten? *The Celiac.com page states that it is okay to use Oats. Again there are contradictions to that. Are those contradictions outdated? *What can I use to sub for Sorghum in bread recipes? Man, that stuff is expensive! Thanks for all you your help!! Jeannie

What mail order companies are the best for dairy-free and gluten-free foods together. Any help would be appreciated. Thanks Rhonda

I have been searching for about 2 hours now for home made rice milk. I know it has been posted before I just can't find it. Can anyone give me the recipe. Thanks a lot Hanne

1/2 cup brown/white rice flour 2/3 cup tapioca flour or sweet rice flour 1/3 cup corn or potato starch 1/3 cup sugar 2 tsp xanthan gum 2 tsp baking powder 1/2 tsp salt 1/4 tsp cinnamon 1 tsp of gfcf vanilla 1 egg 1/3 cup oil ( I use safflower) 1/2 cup CF milk 1/3 cup sparkling water ( I use Crystal Geyser) Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise. The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. I drop by 1/2 teaspoons into the Fry Daddy. If you are using the donut machine you will have to play around with it to see how long to cook it. We shook the donut holes in a bag of cinnamon sugar and Evan ate them fast as I could cook them and let them cool off enough to eat.

What is the substitute for no xanthan gum- no I do not have any guar gum either. I was thinking I remember something using more baking powder or soda -- any one know. I am making bread- the yeast free white bread form the lisa lewis book page 137 I use the bette hagman flour per mixed. Thank you joan kenjoan@...

Hi all, My son really wanted (and got) a 'donut smart' kit for his birthday. I tried it for the first time this morning, and my batter was a huge failure. It sunk like lead. Does anybody know how to make GFCF donut batter that is actually light enough to float? We have no restrictions other than gluten and casien, and I have a pretty good variety of flours and ingredients on hand. Our ultimate goal is to make chocolate glazed. Thanks a million! Joan Have a great day!

If I may throw my 2 cents in on this one... I am absolutely sure that food allergies or perhaps the term food intolerances can present itself as stomach pains! I say that having a boy that is just 20 months old and he has demonstrated this several times. We have known from the get go that he reacted to foods that I ate while nursing...quite harshly. So we have been careful, watchful, and I am certain with out a doubt that a food issue could indeed present as stomach pain. If I can be of any further assistance by all means... Good luck! Lisa

I am wanting to make some hotdogs that do not have nitrates in them. The only recipes I have are these that have been posted before. Does anyone have any other ideas? Since the Morton's Tender Quick has sodium nitrate, sodium nitrite and propylene glycol... I want to leave it out. I will freeze the finished product until we are ready to eat it, just like I do our store bought hot dogs. ==================== Here are a couple recipes for lunch meat...I remember my mom making this first one and it was good...more like salami than bologna. The stuff called "Morton's Tender Quick" is a meat curing salt which contains: salt, sugar, sodium nitrate, sodium nitrite and propylene glycol...so if your kids are sensitive to these preservatives, this is not for you. At least you would know the exact content of the lunch meat and not have corn, soy or other unknown fillers. I have not checked the GFCF status of Liquid Smoke, you could probably sub something else for it if it is not OK. Bologna 2 lbs. very lean ground beef 1 cup water 1-1/2 teaspoon Liquid Smoke 2 Tablespoons Morton's Tender Quick 1/2 teaspoon garlic powder 1/4 teaspoon onion salt Mix well, shape into 3" round by 6" long rolls, wrap in plastic wrap and refrigerate for 24 hours. Unwrap, and bake on a broiler rack for 1 to 1-1/2 hours at 300 degrees, turning once or twice. Salami 4 lbs. lean ground beef 1/4 teaspoon onion powder 1/4 teaspoon black pepper 1/4 teaspoon dry mustard powder 4 Tablespoons Morton's tender quick 1/2 teaspoon garlic powder 1 teaspoon Liquid Smoke 2 Cups water Mix well. form into 2 rolls. wrap in heavy foil. refrigerate for 24 hours. place in a pan (still wrapped) and cover with water, boil for 1-1/2 hours. Cool before removing foil. To make more spicy, add a little red pepper flakes and/or peppercorns.

Well, I made the enchiladas. DH and I cheated and had cheese on ours. We can all have corn so that wasn't a prob. I used brown rice flour to thicken my sauce. I put extra chicken on the kids so they wouldn't miss the cheese as much and they ate it w/ no complaints. Yea! Laurie in AZ

These chicken nuggets are the easiet to make: Coat nuggets with crushed potato chip crumbs & bake. You can dip the nuggets in egg first if you want. I sometimes add a little paprika to the crumbs to add a little extra flavor, but they are good without it. And I usually have chips in the house anyway. Ore Ida fries are not OK..I think they changed their recipe & now they dust with wheat flour to make them crispier. The Wal-Mart brand of frozen fries are OK...Great-Valu I think they are called. My son actually likes homemade fries the best. Slice & bake, easy meal. Hope this helps.

Hi All, We use Tofutti and Soy Mage soy cheeses. They are both certified 100% dairy free., and they taste a little funny, but they aren't bad. Most of my (7) children love them. I get the Tofutti cheese at Trader Joe's and the Soy Mage at Bread and Circus (hfs). The Tofutti melts, but the Soy Mage doesn't. You can find mozerella, cheddar, and American flavors. I am also wondering if it is possible to get reliably gf chocolate? We recently used some chocolate chips that were supposed to be ok, but my daughter (celiac) had a reaction. Anyone know? Thanks In Advance, Sue C. in MA

Hi! I bought a bunch of flours on the clearance sale on the Tavolo web site, very excited about making cakes, breads, etc with all of it. I foolishly assumed there would be recipes on the packages, or at the very least I could find some on the internet. (I figured at the very low prices I better grab a lot since they are GF) Wrong on both counts! I can't even seem to find a recipe book to purchase! Please help me with recipes, suggestions, even if you only think it might work, but especially if you've had success. Any type of dishes. I have: 8# Mathia Flour (lentils & peas) 18# Ondhwa flour (rice, split chick peas & lentils) 1 1/2 # Alguashte (pumpkin seed flour) 4 1/2# Pea flour 4 1/2# Plantain banana flour 6 1/2# Fava bean flour 3# water chestnut flour I also got 8 packages of green bean starch sheets. Thanks so much, this list is a real life-saver! Joan Have a great day!

STRAWBERRY ICE CREAM (recipe can be doubled, if desired) dairy, corn, egg and soy free 1 cup sugar 2 cups strawberries ¾ cup dari free mixed with double strength powder, + ¼ cup canola oil ½ teaspoon xantham or guar gum(optional) Place sugar in blender, and process on highest speed for 45 seconds. Add remaining ingredients, and process for an additional 45 seconds, or until well mixed. Transfer to ice cream maker, and proceed using manufacturer's instructions. Copyright, 2000, by Diane Hartman, all rights reserved

Please remove me from the egroups subscription Susan Daniel

I am searching for tasty cheese and ice cream subs that are preferably soy-free also. Not allergic, just concerned about the estrogen in it for my little 8yog. Thanks, Laurie

Sarah, Could you please tell me where you find Tinkyada noodles. The soup sounds great! thanks, Leigh

HELP!!! I always make those little cheese crackers like goldfish to take on vacation. We're leaving today and its no longer on Miss Robens website. Anyone have it who could pass it along? Thanks so much!!!!! Wendi

Hi, Can anyone tell me if marmite is an acceptable food on the GFCF diet? I am just preparing myself to make a start with my 3yr old son. I need a substitute for bread, he loves marmite on toast, or just marmite sandwiches, everything else doesn't seem to be too much of a problem. Any ideas welcomed kath

Hello, Is it possible to use a recipe out of any cookbook, say waffles, use the same ingredients, just substitute the regular flour for the GFCF flour, and substitute any dairy products for say tofu darifree,etc. Thank you

I have the cookbook. I have only made 1 recipe and a "cheese" recipe from a vegetarian cookbook. I decided I need to go longer without cheese before the subs taste okay to me. Joanne

Other Celiac Disease & Gluten-Free WWW Sites Gluten-Free Recipes & Cooking Tips Gluten Free Recipes Chopstix: Ingredients Celiac Disease / Coeliac Sprue & Gluten-Free Diet Resource Center

Nestle Baking Products Choco Bake These products contain milkfat but no milk. Tread at your own tolerance Semi-Sweet Chocolate Morsels Semi-Sweet Chocolate Mini Morsels Rainbow Morsels Mint Chocolate Morsels Semi-Sweet Baking Bar Alber's Baking Products Yellow, White Cornmeal Hominy Quick Grits Libby's Baking Products Cherry, Apple, Blueberry Pie Filling Contadina Tomato Sauce Stewed Tomatoes Mexican Stewed Italian Stewed Pizza Squeeze - original Pizza Sauce - original Pizza Sauce - pepporoni Pasta Ready Olives Primavera Mushroom Chunky Pizza Sauce Basic Mushroom Red Peppers Libby's Diner Beans & Franks Macaroni & Beef Pasta Spirals & Chicken Gravy with Turkey and Dressing Chili with Beans Libby's Canned Meats (all) Lynden Farms Frozen Potatoes (all) Dated 2 Nov 94 Baked Lay's(TM) brand Original Potato Chips Bar-B_Que Flavored Potato Chips Baked Tostitos(R) brand Original and Unsalted Chips Baken-ets(R) brand Fried Pork Skins Chester's(TM) brand Natural Flavor Popcorn (Popped) Natural Flavor Microwave Popcorn (only available in vending machines) Doritos(R) brand Regular Flavor Tortilla Chips (no flavoring or seasoning) Lightly Salted Tortilla Chips Frito-Lay(R) brand Original Bean Dip Hot Bean Dip Nut Harvest(R) brand Cashews Corn Nuggets Salted Peanuts Sunflower Seeds Fritos(R) brand Corn Chips Dip Size Corn Chips Scoops Grandma's(R) brand Fudge Chocolate Chip Big Cookie Old Time Molasses Big Cookie Peanut Butter Big Cookie Strawberry Artificially Flavored Sugar Wafers Vanilla Artificially Flavored Sugar Wafers Lay's(R) brand Potato Chips Bar-B-Q Flavored Potato Chips Kansas City Style BBQ Flavored Potato Chips Munchos(R) brand Regular Flavored Potato Chips (no flavoring or seasoning) Rold Gold(R) brand all varieties, Rods, Sticks, Thins, Tiny Twists, Fat-Free Ruffles(R) brand Mesquite Grille BBQ Flavored Potato Chips Reduced Fat Potato Chips Potato Chips Santitas(R) brand 100% White Corn Style Tortilla Chips (no flavoring or seasoning) Restaurant Style Tortilla Strips Restaurant Style Tortilla Chips Smartfood(R) Toffee Crunch Artificially Flavored Popcorn Sunchips(R) brand Original Flavor Multigrain Snacks (no flavoring or seasoning) Taco Bell(TM) brand Refried Beans Refried Beans with Green Chilies Salsa (Mild, Medium, Hot) Smooth-N-Zesty Picante Sauce (Mild, Medium, Hot) Taco Shells Taco Seasoning Mix Taco Sauce (Mild, Medium) Wild Black Bean Dip Tostitos(R) brand 100% White Corn Bite Size Tortilla Chips 100% White Corn Crispy Round Tortilla Chips Lightly Salted Restaurant Style Tortilla Chips (no flavoring or seasoning) Black Bean Dip Picante Sauce (Mild, Medium, Hot) Salsa (Mild, Medium, Hot) Wavy-Lay's(TM) brand Potato Chips dated 28 feb 96 (TM) denotes trademark of Frito-Lay, Inc. (R) denotes registered trademark of Frito-Lay, Inc. All products may not be available in all areas. Many of these brand names are trademarks of General Mills Side Dishes Potato Buds Potato Hash Browns with Onions Cereals Body Buddies Natural Fruit Bunuelitos Cheerios Regular Flavor Apple Cinnamon Frosted Honey Nut Multi Grain Cocoa Puffs Corn Total Country Corn Flakes Crispy Wheats 'n Raisins Fiber One Honey Frosted Wheaties Kaboom Kix NV Lowfat Fruit NV Cinnamon & Raisin NV Rolled Oats & Honey Raisin Nut Bran Reese's Peanut Butter Puffs Ripple Crisp Honey Bran Ripple Crisp Honey Corn Sun Crunchers Total Total Raisin Bran Trix Wheat Hearts Baking Mixes Bisquick Shake 'n Pour Blueberry Pancake Bisquick Shake 'n Pour Original Pancake Cake Mixes Angel Food 1 Step White Angel Food Traditional White Chiffon Lemon Flour Gold Medal All Purpose Better for Bread Better for Biscuit Unbleached Whole Wheat Better for Bread Whole Wheat Blend Wondra La Pina Red Band All Purpose Self-Rising Robin Hood All Purpose Unbleached Velvet Cake Softasilk Cake Flour Frostings Fluffy White Frosting Mix Gold Medal Pouch Mixes Angel Food White Cake Apple Cinnamon Muffin Banana Walnut Muffin Beverages Gelooze Berry Blue Cherry Orange Strawberry Squeezit Berry B Wind Chucklin Cherry Green Punch Grumpy Grape Lifesaver Tropical Fruit Lifesaver Watermelon Nickelodeon Adventure Cooler Rockin' Red Puncher Smarty Arty Orange Tropical Lemonade 100 Acrobat Apple 100 Caped Grape 100 Punch Fruit Snacks Fruit by the Foot Cherry Fruit Roll Ups Cherry Crazy Colors Grape Peel 'n Build Slimy Grimy Green Fruit Shapes Berry Bears Fruit Punch Fruit Shapes Shark Bites Fruit Punch Gushers Cherry Gushers Grape String Thing Cherry NV Granola Bars Chocolate Chip Cinnamon Cinammon Graham Oat Bran Peanut Butter Crunchy Lowfat Cinnamon dated March 96, updated 22 sep FOR IMMEDIATE RELEASE October 16, 1995 Contact: Susannah Stoll 202-737-4332 Patty Bannan, Nancy Tringali 202-973-5800 CHEESE IS NOT A FACTOR IN LACTOSE INTOLERANCE Cheese is an ideal source of nutrients for people suffering from lactose intolerance, according to gastroenterologists who study the condition. "Most cheeses are so low in lactose that they do not present a problem for patients with lactase deficiency," said Michael D. Levitt, M.D., gastroenterologist at the Veteran's Affairs Medical Center in Minneapolis, Minnesota, and lead author of a New England Journal of Medicine study on lactose intolerance. In addition to being low in lactose, experts agree that cheese provides essential nutrients, such as calcium, that Americans aren't getting enough of. Most of the lactose is removed from the cheese with the whey during the manufacturing process. As a result, most ripened cheese contain about 95 percent less lactose (.4-1 gram per serving) than whole milk (9-12 grams per serving), and less even that Lactaid milk (3 grams per serving), a brand of fluid milk that has most of the lactose specially removed. The New England Journal of Medicine study, which investigated the affects of milk on people with self-diagnosed severe lactose intolerance, found that tens of thousands of people may be mistakenly diagnosing themselves as lactose intolerant. In addition, the study determined that almost everyone could tolerate an eight-ounce glass of milk - or up to 12 grams of lactose - a day without experiencing any symptoms. Twelve grams of lactose correlates to the amount found in an entire cheese pizza, or four or five cheese sandwiches, more than most people would ever eat in one day. Cheese is Low in Lactose and Nutrient Dense In addition to its low lactose content, cheese is nutrient dense. The milk curds, which form cheese, retain almost all of the milk's protein, and important vitamins and minerals, such as calcium ,phosphorus, magnesium, riboflavin, and vitamin A. Health professionals agree that too many Americans - 9 out of 10 women - are not getting the calcium they need to help build strong bones and prevent osteoporosis. The 1994 National Institutes of Health Consensus Development Conference on Optimal Calcium Intake recommends a higher calcium intake for most groups and states the preferred sources of calcium are through foods rich in calcium, such as dairy products. "To meet NIH's new daily recommendations for optimal health, many Americans will have to double the amount of calcium in their diets,'" said Edith Howard Hogan, R.D., a consulting nutritionist in Washington, DC. "Cheese provides a tasty and viable solution for all groups of Americans to increase their intake of calcium - not only does this one product provide a wide range of flavoring possibilities, it is also a good way for people with lactose intolerance to get the calcium they need." ~~ Ingredient Substitutions For butter substitute Fleischmann's unsalted margarine, Crisco or soy butter. For melted butter substitute oil or melted margarine. For milk used simply as a liquid, substitute water or Rice Dream. If you're baking, fruit juice can add a nice touch. Reduce the amount of sugar that the recipe calls for, though. For cream, try Farm Rich, available in the refrigerator section of many grocery stores. For milk used as a thickener, substitute pureed tofu. (Be sure to puree the tofu completely. Finding granular lumps of tofu in a recipe calling for milk is repulsive.) If you need to make a roux (which calls for butter and flour) use margerine and any other liquid instead. You can thicken soups lightly this way, which permits you to make "cream" recipes without the cream. For condensed or evaporated milk one reader suggests using Jello "cookable" vanilla pudding mix with soy milk to substitute in recipes for evaporated or condensed milk. She says, "It works particurlarly well in pumpkin pie. It would probably also work in fudge sauce -- just use a receipe based on evaporated or condensed milk. I add 3 tablespoons of pudding mix to 3/4 cup of soy milk to get the equivalent of 3/4 cup of the other milks." ~~~ The following items on any ingredients list are no-nos: milk solids ("curds") whey casein (sodium caseinate, most commonly) lactose (sodium lactylate, frequently) lactalbumin and other names that begin with

Milk-Free Diet - Avoid foods with these ingredients: annatto color * butter butter - artificial butter * butter - artificial butter flavor * butter - butter fat butter - butter oil butter - buttermilk butter - natural butter butter - natural butter flavor * caramel * caramel color * caramel flavoring * carrageenan * casein caseinate caseinate - ammonium caseinate caseinate - calcium caseinate caseinate - magnesium caseinate caseinate - potassium caseinate caseinate - sodium caseinate cheese cheese - ingredients with cheese as part of the name Ex: cheddar cheese chocolate * coffee whiteners * cottage cheese cream curds custard * dairy flavoring * flavoring - artificial butter flavor * flavoring - bavarian cream flavoring * flavoring - brown sugar flavoring * flavoring - caramel flavoring * flavoring - coconut cream flavoring * flavoring - natural butter flavor * flavoring - natural flavors * ghee half & half=A8 high protein flour * hydrolized - hydrolized casein hydrolized - hydrolized milk protein hydrolized - hydrolized protein * hydrolized - hydrolized vegetable protein * hydrolized - hydrolized whey hydrolized - hydrolized whey protein ice cream lactalbumin lactalbumin - lactalbumin phosphate lactate * lactate - calcium lactate * lactoglobulin lactose lactulose margarine * mayonaise * milk - acidophilus milk milk - buttermilk milk - condensed milk milk - cultured milk milk - dried milk milk - evaporated milk milk - goat's milk milk - low-fat milk milk - malted milk milk - milk derivative milk - milk powder milk - milk protein milk - milk solids milk - non-fat milk milk - powdered milk milk - sheep's milk milk - skimmed milk milk - skim milk powder milk - sour milk solids milk - whole milk natural flavors * non-dairy creamer * nougat pudding * rennet rennet casein seasonings * sherbet simplesse=A8 * sour cream sour cream solids sour milk solids tomato paste * whey whey - all forms of whey whey - delactosed whey whey - hydrolized whey whey - hydrolized whey powder whey - powdered whey whey - sweet whey whey - whey concentrate whey - whey powder whey - whey protein yogurt yogurt powder * May contain milk protein. Check with manufacturer to be sure.: "D" on a label next to "K" or "U" in a circle may indicate presence of milk protein Avoid "deli" meats, because the slicers frequently are used to cut both meat and cheese products. Also, some deli meats contain milk. From: Roger Myers <myers@... This list is a combination of lists from several sources including: The Food Allergy Network <fan@... Laurie Carson <carson@... Hazel Green <rayhaz@... Various postings mostly from the no-milk mailing list at SJU My own list and private email messages - Roger

FROZEN ASSETS -- What Foods Don't Freeze? Copyright 1999 Deborah Taylor-Hough All rights reserved. Used with permission. One of the most common questions I hear from people who are interested in freezer meal cooking is: "How do I know what will freeze well, and what won't?" If you're unsure of how well something will freeze, just freeze a single serving when you prepare the dish for a regular family meal. This way you can check on how well the item holds up to freezing and reheating. The following lists should give you a good start at identifying potential freezing problems with various food items. DON'T FREEZE WELL: --Greasy foods (they just become greasier) --Cake icings made with egg whites --Cream fillings and soft frostings --Pies made with custard or cream fillings --Fried foods (they tend to lose their crispness and become soggy) --Fruit jelly on sandwiches may soak into the bread --Soft cheese, such as cream cheese (can become watery) --Mayonnaise (it separates; use salad dressing instead) --Sour cream (it becomes thin and watery) --Potatoes cooked in soups and stews (they become mushy and may darken; if using potatoes, cook until barely soft and still firm, then freeze quickly) CHANGE DURING FREEZING: --Gravies and other fat-based sauces may separate and need to be recombined by stirring or processing in the blender --Thickened sauces may need thinning after freezing; thin with broth or milk --Seasonings such as onions, herbs and flavorings used in recipes can change during freezing; these are best added during reheating to obtain accurate flavors --Vegetables, pastas and grains used in cooked recipes usually are softer after freezing and reheating (under-cook before freezing, or add when dish is reheated) --Heavy cream can be frozen if used for cooking, but will not whip --Some yogurts may suffer texture changes --Raw vegetables lose their crispness, but can be used for cooking, stews, etc. --Many cheeses change texture in the freezer (most hard cheeses turn crumbly which makes them okay for grating, but not for slicing)

Food Amount Calcium (mg)