Gluten Free Recipes

I thought I would pass along two recipes that have turned out to be good. The first one was from the recent issue of Martha Stewarts Living. I hope it is okay to post it here. It is a Passover dessert called Apricot Torte. It is similar to the Italian Almond Cake recipe that was posted to the list last December in that it is free of flours and the almonds are what gives it substance. 8oz of blanched whole almonds, plus 1/4 cup blanched sliced almonds for garnish. 1 cup sugar plus more for the pan 8oz of dried apricots zest and juice of one lemon 2 teaspoons of ground cinnamon 1/2 teaspoon of ground nutmeg 1/2 teaspoon of ground clove 8 large eggs , separated 1/2 teaspoon of salt 1/4 cup of apricot jam Passover Powdered Sugar (recipe follows) Directions: preheat oven to 325. Place whole nuts in a single layer on a rimmed baking sheet and the slices nuts on another sheet. Toast until golden (do not burn! I did twice! blech!) They say it only takes 8 minutes but I found that my stove required 6-7. Set aside and cool. Grease a 10inch springfoam pan with margarine, sprinkle with sugar, and tap out excess. Set aside. Place 1/4 cup sugar, whole almonds, and apricots in a bowl of food processor. Process until finely chopped. (1-2 minutes) Transfer to a medium bowl, add lemon zest, cinnamon, nutmeg, and cloves. Stir to combine and set aside. Using electric mixer (a must) whisk egg yolks and sugar on high speed until light and fluffy (about 4minutes). With a clean dry bowl and mixer, beat egg whites with salt and lemon juice until stiff peaks are formed but it is not dry. Fold beaten egg whites into the egg yolk mixture. Add apricot/almond mixture to the egg mixture until just blended (use a spoon for this and do it by hand. FOLDING IS A MUST. Do not BEAT it in.) Cook 50-60 minutes. You may have to cover the top of the cake with foil to prevent burning. Cool at least ten minutes before taking out of pan. Place apricot jam in a saucepan and bring to a boil. Brush Jam onto cake and sprinkle on almonds and Passover sugar. Passover sugar: 1 tablespoon potato starch. 1 cup granulated sugar. Process in food processor until it looks like powdered sugar. (I don't know why you just can't use powdered sugar here.) EASTER COOKIES STORY (I got it from a forward of a forward and do not know who the orginal creator was.)

Bread, Buns or Pizza Crust 2 c. fine ground white rice flour 1 c. garfava flour 1 c. tapioca starch 4 tsp. xanthan gum 2/3 c. Darifree or dry milk sub 1 1/2 tsp. salt 1/2 tsp. gelatin or agar powder Combine these first 7 ingredients in a bowl and set aside. In a small bowl or measuring cup combine: 2 tsp. sugar 1/2 c. warm water 1 T. yeast In a large mixing bowl (I use my Kitchen Aid), mix the following: 4 T. oil (or melted cf margarine) 1 tsp. vinegar (rice or cider) 1 c. water 3/4 boiled water mixed with 3 tsp. flax seed meal (let cool) In your large mixing bowl, stir in the flour and yeast mixtures, then beat with mixer for 3 minutes on high. If you have a stand mixer, you can grease your pans while this is mixing. Grease either 2 loaf pans (8 1/2" X 4 1/2") or 12 (4" ) bun rings. Heat your oven for about 1 minute, then turn off. When mixing is complete, divide batter into pans or rins. Smooth flat with plastic wrap sprayed with oil. Let rise in the warmed oven for 45 min. to 1 hr. Batter should reach tops of pans or rings. Bake in center of oven at 400 degrees. Loaves will take about 35 minutes, buns about 20-25 min. and will be a dark golden brown. Remove from pans or rings immediately & cool on racks (loaves on their sides, rotating). Cool completely before slicing. Separate slices with plastic wrap or aluminum foil and store in freezer bags. These defrost or toast really well, have a moist smooth texture and good flavor. (I always slice the buns and loaves before freezing, but I have heard you can even freeze the dough before rising, thaw overnite in fridge, let rise then bake.) To make individual pizza crusts, spread dough onto greased cookie sheets, bake for about 10 min., add toppings and bake for about 5-7 minutes more. Or you can freeze after the 10 min. bake. Thaw, top and bake.

Hi all, I am posting for my OT, she would like to find some studies done for kids that are not autistic or with Celiac's disease that the GFCF diet has helped. She has clients with behaviorial problems that she feels would benefit from the diet. She needs to convince parents and doctors that it could help. Any web sites would be great! Thanks, Tiffany R. of Orem Utah

<<My son does have intestinal yeast and has been on nystatin -- he has gotten much better since being treated for it (allergies not autistic). How was it discovered that your son had intestinal yeast? Is there a test for that? If so, what is it? I would be grateful for any information. Thank you, Vicky

The Jackson (TN) Celiac Support Group will meet on Thursday, April 19, 6 p.m. at Methodist LeBonheur Healthcare-Jackson Hospital. The hospital is located at 367 Hospital Blvd., off the corner of the Hwy 45 ByPass and Channing Way and just north of Union University. Feel free to bring information about gluten-free living or gluten-free food (bought or from scratch with the recipe) to share with the group. A copier is available onsite. Meetings are held the 3rd Thursday of each month at the same time and place. For more information, call (731) 661-2179, (731) 661-9589, or (731) 668-7468.

The Jackson (TN) Celiac Support Group will meet on Thursday, April 19, 6 p.m. at Methodist LeBonheur Healthcare-Jackson Hospital. The hospital is located at 367 Hospital Blvd., off the corner of the Hwy 45 ByPass and Channing Way and just north of Union University. Feel free to bring information about gluten-free living or gluten-free food (bought or from scratch with the recipe) to share with the group. A copier is available onsite. Meetings are held the 3rd Thursday of each month at the same time and place. For more information, call (731) 661-2179, (731) 661-9589, or (731) 668-7468.

Yes, we I think we will be okay with the EnerGps egg replacer. One of the boys reacted positively to potato, but it was only a 1+ for that. So I don't think the egg replacer potato starch should be a problem. Thank you for the great cake recipes, Phyllis!!! Jolene in Iowa

I may be a minority here, but this is how I feel. My kids have used the Playtex no-spill cups with the one-way valve for at least 5 years now. VERY early on I noticed that the valves are hard to clean. But if you as a parent chose to use a product, it is your responsibility to make sure it gets clean. You can't just toss it in a dishwasher and expect it to be clean. I have used toothpicks, special brushes, and cotton swabs to clean the valves and get out the black gunk. I also have soaked them in a bleach solution to make sure they are disinfected. I figure it's my responsibility to make sure my kids have clean cups to drink out of. Heck, I'm happy that the liquid isn't all over the house or the car! This lawsuit just strikes me as another case of seeking to blame someone else when it was a personal choice. No one forced the family to use the cups. Playtex did redesign the valves about 3 years ago. They are now made out of silicon and are much easier to clean. The old multi-part plastic valves were much harder to clean. If anyone on this list is using the cups and is concerned, my suggestion is you only use them for water. Other liquids should really be taken with meals anyway. Again this is my personal opinion. I'm not attacking anyone on the list. I just feel there is a major distinction between this type of product liablity lawsuit and a lawsuit claiming willful disreguard by a school district of a disabled students educational needs. -Gina

Hello Listmates, Thanks to all of you who responded to my juice and yeast diet question. Unfortunately I have been unable to find the pure pear juice in my area. I did find several places that carry both Knudsen and After the Fall but no pure pear juice. I also really want to have a pear/peach juice blend in addition to the pure pear juice. I have found that the peach flavor does a great job of hiding some of the supplements I have to give Alex. So I think I have decided to make my own juice. I was wondering if any of you have tried making your own. My only real question is how best to store it. I don't want to can it because of the loss of nutrients due to the heat. Have any of you frozen your homemade juice? How does it keep well in the freezer? Another question. What is "sweet rice"? I think I read someplace that sweet rice is short grained rice. Is that true? Does it really have a sweet taste? I have read about sweet rice flour being good for breads, as a thickening agent and other things. I am going to be grinding my own grains so I want to make my own sweet rice flour. Thanks for all the help! I simply don't know how I would have gotten ready to implement the diet with out your help. So many of the books leave out many of the small details. Bill Coleman Father to Alex 4 yo ASD Toney, Alabama

Sorry, I am way behind in reading my mail. We use Agar Agar Seaweed Gel from Eden Organics. The ratio I use for gelatin is 2 tablespoons of flakes to 2 cups fruit juice. I bring one cup of fruit juice to boil, dissolve agar, add one cup of cold fruit juice(this expedites the cooling/setting process) and then transfer into a jello mold or covered container. Refrigerate 20-30 minutes or until firm. I haven't used it for an egg replacer, but I would imagine that you would use it in the same manner that you would use gelatin. Diane Hartman

Hi Ladies, I saw the Knudsen pear juice at the store yesterday. It is made from 100% pure pear juice. Concerning Playtex, I knew nothing about this lawsuit until I read it here, so I have no way to be sure about anything, but I can share my personal observations about the Playtex sippy cups. Speaking as a mom of 7, 3 of whom have used the Playtex sippy cups, I have noticed mold problems with the older style of no-spill "plug". The kind I am talking about is the hard plastic kind with little springs inside the valves. They were the only kind available when I started using the cups about 5 years ago, and it bothered me at the time that, after a certain period of time, black mold was visible inside these "plugs". When that happened, I threw the plugs out and bought replacement plugs for the cups. At some point (not sure when), the replacement plugs changed from the hard plastic style with the springs to a soft, flexible, clear, all-one-piece style. I have never had any problem keeping these plugs clean, and I like it that there are no springs to come out in the dishwasher and get caught in the motor. (Yes, that did happen to me!) :-/ Anyway, my guess -AND THAT'S ALL IT IS- is that the change in plug design is a result of the problem of mold and bacteria building up inside the older kind of plug. I still have a few of those old plugs, and I am going to go throw them out today. I hope that helps someone. Grace and Peace, Sue C.

"My question is about my son, almost 2, who is constantly mouthing and chewing just about anything he can get his hands on. I want to try some tubing, tied in knots, for him to chew. Do you know anything about vinyl or plastic as far as gluten goes? " Someone emailed me this morning with the above question and I don't have an answer, although I know it has been discussed here before. If anyone has an answer please send it to me at renee1dat@... so I can forward your answers to this mother. TIA. Renee

I cannot disclose any more information because Playtex wrote the family and attorney and made themselves very clear that Playtex would take full legal actions against anyone attempting to harm or discredit their reputation. So, I was told what to say. I responded to this list, not as a means to help the family win the lawsuit, but as a way to encourage other parents to stop and ask questions - to Playtex.

I need to make a cake this weekend. I have a mix from Miss Robens, the yellow cake mix. My problem always seems to be that the cake although good is dry. Should I add more liquid? How much? Water? Milk? Bake for a shorter time? Thank you Joan kenjoan@...

I know the family that is involved with the Playtex-Sippy Cup issue. They have asked me to post onto this site to inform users that the story published by Steven Milloy is majority false. The family uncovered a "huge" finding when it discovered problems with the design of the sippy cup which enabled not only yeast, but bacteria to grow and flourish within the "valve". Upon calling Playtex's support line, the company aggreed that the valve was designed in a way to grow "mold". The family had the valves analized by two seperate teams of microbioligsts. The teams came up with outstanding conclusions. This family is not claiming that the sippy cup caused their child's autism. This family is claiming that Playtex was aware of the valve's improper design and has not issued a recall. This family is claiming that while their child was ingesting large amounts of yeast and bacteria, that these organisms began to flourish in the child's gut causing a yeast and bacteria overgrowth, so great that it causes the child to bend over in cramps for hours at a time. In my personal opinion, I cannot believe that a huge corporation would come to the defense that the organisms found in the sippy cup were not the same organisms in the the child's gut. Everyone knows that these organisms are so unique in transforming and changing to their surroundings. This family has an awesome story to tell and I cannot wait until it is told to the public. The families attorney requested that I not disclose any more or the nature of the situation (since it is not a lawsuit, yet) and also requested that I no disclose the parties involved. I would like to say "Thank You" from the support from this group involving this matter. It is your support that has helped this family find truth and comfort.

We pretty much followed Bruce Semon's diet in the Shaw book and have pretty much stuck with it for our son, Charlie, who is 2 months shy of 4. I can always tell when he gets a bit of something--corn, sweetening--because he gets a rash on his cheeks, bad breath, and some stomach issues. Right now he has nothing fermented (this is in the first stage of Semon's diet, I think), no fruits (except for a few blueberries in his pancakes), no sweeteners at all, no juice, no corn, soy, eggs, no vegetables with heavy pigmentation (we do parsnips, cucumbers, bok choy, nappa cabbage). He is also totally GFCF. I know there's a lot of "no" 's in that list, sorry for any puns. I get some passive annoyance from grandmothers and teachers over my demand to keep Charlie on his strict diet but my husband and I know, KNOW, it has helped him take so many steps, big and little. I figure, he has plenty of time for chocolate (also on the no list) and sweet things in his life--but right now he needs everything he can to help him develop his talking and learning. cheers, Kristina

Agar agar or gelatin or flaxseed can all be used as an egg replacer but only for binding and/or moisture. When leavening is required, only subs w/baking powder or like ingred. will work.

Williams-Sonoma has some juices that are **just fruit** -- apricot is one. Expensive-ish but I assume they're great-- NOW Foods has agar powder, 2 oz/4.95. They're at Fruitful Yield (NOW's food branch) at 1-800-469-5552; online at www.nowfoods.com Good luck! Mary Beth in Baton Rouge

The Montel Williams Show - Autism - April 12, 2001 On Thursday, April 12, 2001, The Montel Williams Show will spend an hour discussing several issues regarding autism. The show features the Gallaghers from Brick Township, NJ, Aidan and Shelley Reynolds from Baton Rouge, LA and Didi Conn, who played Frenchy in the movie Grease. This is the first time that Mrs. Conn has gone public with her child's autism and she was absolutely fantastic! There were several people interviewed in the audience as well such as political officials from Brick Township, Sandy Levine, a behavioral therapist, and Dr. Jerrold Kartzinel, to name a few. Montel had really done his homework and was asking great questions and making great points! The show should be pretty comprehensive regarding autism awareness and covered just about every topic that there is from clusters of autism, genetic research, ABA, vaccines, diet, the increase throughout the country, the Congressional Autism Caucus, the Open Your Eyes project, congressional hearings to the cost of raising individuals with autism and how that figure impacts the general public. It covered just about everything you could imagine for the simple purpose of making the general public aware of autism spectrum disorders. Again, the show airs on April 12th, right in the middle of Autism Awareness Month, so check your local listings. As we receive more information, we will let you know.

I wanted everyone to know that on Thursday April 12th Shelly Reynolds from Unlocking Autism and her husband Aidan will be on the Montel Williams Show. They will be discussing the link between Vaccines and Autism. DeeDee Cohn (Greese) will be on there also. She has a son with Autism too. Pass the Word! Thanks. Toni Peters Mom to: Shelby-9(ADD), Victoria-3(NT), and Ricky-2.6(Autism)

Huong, You can get CFGF, soy-free chocolate chips through Kirkman Labs. Pat in Ohio www.kirkmanlabs.com <Does anyone know where I can get GFCF and soy free chocolate chips? Thanks, Huong

I found sweet rice powder -- is it the same as sweet rice flour? Maybe just ground finer? I also have cocoyam flour? Any ideas? Thanks

Hello List, What do all of you let your kids drink? We need to avoid grape and apple juice. Alex (our 4 yo) has been drinking white grape juice all his life. Now we need to eliminate grape products. I thought peach or pear juice would be a good idea but every product I find has grape and/or apple juice in it. Does anyone know of a pure peach or peach/pear juice? Do any of you make your own juices? If so what kind of juice extractor do you use. Also, any of you that are on the yeast diet: who's diet do you follow? We are going to have to start the yeast diet in a little over a week and have been looking at different ones. We are leaning toward Dr. Bruce Semon's diet (outlined in Shaw's book) because he lets you remove foods in phases. We thought it might be less painful that way. Also we hope that things get better with phase I or II. We hope we don't have to go "all the way". Thanks for your help. Bill , Charlotte and Alex Toney, Alabama

I am new to the GFCF thing and was wondering a few things.... 1. What are the flours best for? With so many on the market and available, which ones are the most suitable for what use? 2. What should the consistency of the bread dough/batter be? I have sucessfully made some objects that are currently holding large ships at anchor. I suspect that the dough is too dry, but who knows... 3. Has anyone successfully placed their entire family on the diet? How hard was it? My son is old enough to make it impossible to segregate his diet from everyone elses. He would know he was "missing out" when everyone else is scarfing down the pizza! 4. Is there any chese substitue without casein that doesn't taste like the sole of a shoe? Any information would be greatly appreciated

In a message dated 4/9/2001 9:08:21 AM Pacific Daylight Time, VAlvear@... writes: HI! I was wondering if you could tell us why you decided to take Zachary off the GFCF diet--what led up to the decision, etc. Thank you! Vicky in Atlanta Hi... It's actually quite funny to me... but since the post about the flours etc. that I have to give..... I've had more emails wanting to either talk me out of doing it, to wanting to know why I would ever consider taking him off.... I think that I shall say this. I have been through hell and back with my son who will be 5 soon. I did a lot of thinking and weighing pros and cons over the decision.... The bottom line for my decision was this: He has improved by leaps and bounds since last October... since he has received therapy (Speech, OT, etc.) and none of the improvements can I justly say was attributed to the diet. I've read all the books and the one thing that they all say is this one smple sentence. Not all children improve on the diet. It's not for everyone. I believe it isn't for Zachary. but the disturbing thing is this. I AGONIZED over the decision.... just as I AGONIZED over the decision to start the diet in the first place. And for ANYONE that would go out of their way to try and make me feel that I am doing Zachary an injustice by taking him off the diet, I think is going over the line. I did not appreciate it. This is my last post... To those few that I befriended on the list.... who were nice and easy to talk to... I've appreciated it so much. God bless you! Julie H

Sounds great! Does anyone know where to buy Rich's or nutri whip in the atlanta area? Thanks, Leigh

1/2 stick butter (Fleischmans unsalted) 4 cups mini marshmallows 2 tbl Hersheys cocoa 6 Cups rice cereal (Malt O Meal choc Dino-bytes work well) Grease 9 x 11 pan. Melt butter over low-medium heat. Add marshmallows. When the marshmallows are about half-melted, stir in cocoa. (The cocoa cuts down on the sweetness & makes it more chocolatey) When the marshmallows are completely melted, take off the heat. If you don't, they will be as hard as rocks. Stir in the cereal. Press into greased pan.

Hey all! I was wondering if anyone found a rice crispy treat recipe that REALLY tasted like the "real thing"? I've thought about adding Brown Rice syrup or something like that to it..to give it that "malty" flavor..but don't have any idea how it would work... I was hoping I could gleen some knowledge from someone on this one... I have Barbara's brown rice crips and Jet Puffed Marshmallows...I'm just looking for that extra "malt substitute", I guess... Also, does anybody know of anything that I can buy/make that might resemble honeycomb cereal? My son has some type of project at school and they've requested this...I can't think of anything other than Rice Crunch 'ems that could even be used for this....but I know you all are BRILLIANT, and probably a whole lot more creative than I am... Thanks in advance, Andrea

Julie: You did not enclose your private email. I would be interested in the Tapioca flour and potatoe flour. Let me know. Lana

Hi all! After much thought, I have decided to take Zachary off the GFCF diet. So far, after a week off the diet, he has shown no effects from gluten or casein, which is good. No regression noted. So....I have a kitchen full of flours, etc... that I have no use for. It's all up for grabs.... here is what I have: Cookbooks: Feast without Yeast (If you want authors name, email me) Special Diets for Special Kids By Lisa Lewis Special Diet Solutions By Carol Fenster UNopened flours: All from Bob's Red Mill unless otherwise specified White Rice Flour - 5 lb bag Potato FLOUR - 2 @ 1 lb, 8oz ea. pkgs GF garbanzo & Fava flour - 3@ 1lb, 8oz ea. pkgs Sweet Rice Flour (Mochiko brand) - 3@ 1 lb pkgs Tapioca Flour - 1@ 25 lb bag (BIGGUN) The following flours have been opened out of original packaging, but kept in air tight tupperware containers which I will send in heavy duty Ziplock bags All Bob's Red Mill and I have at LEAST 2 lbs of each mentioned. (All had been purchased within the past 3 weeks) Tapioca Flour Brown Rice Flour White Rice flour Sorghum Flour Arrowroot Flour Okay, now I don't feel that I should put a price tag on all of these, so I will ask that you make an offer to me via private email. (Including shipping and handling) I just don't want to see all of this go to waste..... Julie

[private email always preferred as I often miss notes in the digests] JoyceW, So Calif, divorced, work FT, Homeschool TWTM, 5y7m old son, suspect [obvious] SID/Aspergers/NoSpeechDelay . Feingold diet'ers ; almost CF now; considering going GFCF

I am trying to avoid cheating during Easter parties at school. If my son has stuff he can eat, he is less likely to cheat. He is gfcf and allergic to peanuts. (I can substitute soynut butter in recipes with peanut butter.) He is not very tolerate of chocolate or caffeine, and I am avoiding eggs for my sake. Ok, now does anyone have some good recipes for snacks and/or candy so that he won't be left out for Easter?

[INLINE] Has anyone tried the "jello" by Hain Pure Foods?? It is called Superfruits. Comes in a box for 99 cents at my hfs and does appear to contain any gelatin. The second ingrediant is carrageenan (from seaweed) so I don't believe there is any form of gelatin in it. It says vegetarian on the box. Also there are no artificial colors. It does contain corn starch though for those who are corn sensitive. Wasn't sure if anyone else had tried this. Dawn Montiel Educational Consultant for Discovery Toys

Right now the jury is down on orally consumed gelatin, and if you have a problem with animal products or pork it is derived from it. The DPP4 enzyme is depleted by several things going on the gut, mercury, gluten and casein proteins, several other proteins like gelatin, and those evil yeasts themselves. I am slowly putting together notes on a conference I attended in Kansas City that clarifes the function of DPP4 and its processes. Angela

So why are you in New Brunswick? grin Although, I have to say Prince George is not the nicest part of the province! We were down there for 4 days in December for a medical consult and it looks like I will be going back sometime soon to see an endocrinologist for myself. Both my girlfriend and I are fairly newly diagnosed as diabetic (me a year her last week) and we both thought we might make the trip to get a specialist's opinion. It's that much harder with the restricted GFCF diet in my household and the medical people here just don't have the answers I need. We stayed at the Connaught while we were there. The doc's office was in the old post office building. He is a psychologist. BL ****************************** * v'col netivotcha shalom * ******************************

I start investigating the ingredients of Minute Rice after Kat broke out from it on several occasions. I called Kraft, and they were very helpful with obtaining information on the sources of vitamins they use to enrich their foods. The lady did some research and informed me that the source of folic acid(and other vitamin enrichment) in all of their products potentially are derived from a food source! Among them, corn, brocolli, beets, spinach, oranges, etc.... This isn't the reason Kat broke out, but it provided a solid answer to why Tyler used to react violently to it. We switched over to the brown rice, and he is fine with. It is not enriched. Apparently, they would not use wheat or nuts- even though they contain folic acid. They consider those common allergens, so they must restrict using them. I am not sure if this means those of us dealing with corn or vegetable allergies should avoid this ingredient, or not. It may be highly processed and not be recognized as an allergen . But, corn never ceases to amaze me! I am beginning to think the list of items that may contain corn will eventually require a three ring binder! Diane Hartman

We need an Annual Girlfriends Day! (If you get this twice, then you have more than one girlfriend. Be happy! ) Good times are even better when they're shared. A good long talk can cure almost anything. Everyone needs someone with whom to share their secrets. Listening is just as important as talking. An understanding friend is better than a therapist; And cheaper too! Laughter makes the world a happier place. Friends are like wine; they get better with age. Sometimes you just need a shoulder to cry on. Great minds think alike, especially when they are female! When it comes to "bonding," females do it better. YOU ARE NEVER TOO OLD FOR SLUMBER PARTIES!!!! It's important to make time to do "girl things." Calories don't count when you are having lunch with your girlfriends. GEMS MAY BE PRECIOUS, BUT FRIENDSHIP IS PRICELESS!!!!! PLEASE PASS THIS MESSAGE ON TO ALL OF YOUR GIRLFRIENDS

Hi, I wanted to thank everyone for the great matzoh meal substitute suggestions. I did make my Passover Vegetarian Kishke recipe tonight and it came out perfect. I wound up using potato pancake mix and I broke down and tried a bit tonight (I was planning on waiting until the seder to have any) and it was delicious - just as I remembered it. I hope it's ok that I'm sending my recipe for anyone who may be interested in trying it. Passover Vegetarian Kishke 2 carrots 2 stalks of celery 1 small or medium onion 2 eggs 1/4 cup of oil 1 6-oz box of Manischewitz Potato Pancake Mix Grind onion, carrots and celery in a food processor. Put into a large mixing bowl. Add the box of potato pancake mix, eggs and oil. Mix well and spoon onto foil to form two to three rolls, approximately 2 inches in diameter by 8 inches long. Wrap and pinch the ends of the foil closed. Bake at 350 degrees F for 1 hour. Remove from the oven and let stand about 10 minutes. Unwrap foil and slice into pieces to serve. I typically have added salt and pepper to this recipe, however since the potato pancake mix is seasoned, I opted not to do so. I recommend doubling or tripling the recipe and freezing kishkes for another meal. (I doubled the recipe when I made it tonight and wound up with two really nice-sized rolls and 2 small ones.) If freezing, you don't need to bake it first. I've found my family likes this recipe more than any of the store-bought kishkes. Enjoy and have a good passover. Aviva

Is this the question? Many times canned beans are a mixture of pinto's and pink's. fyi [private email always preferred as I often miss notes in the digests] JoyceW, So Calif, divorced, work FT, Homeschool TWTM, 5y7m old son, suspect [obvious] SID/Aspergers, by Mom's observations.... Feingold diet'ers ; considering adding GFCF ;

Someone may have already posted about these, but I thought I would mention a new item that I found. Jello is offering a promotional jello(jelly type) bean mold with the purchase of Jello, or you can order them direct from Jello-- 1-800-jellomold (1-800-535-5666) The molds are free, but you have to pay 3.50 shipping. I ordered one on Monday, and it arrived today. I haven't tried it, yet, but it looks like something the kids will really like. The molds are pretty large, and hold about 80 jello beans. Diane Hartman

Would anyone be willing to post or to e-mail me on which items to stock up on for passover. I have been reading the list for some time and I know that several items are GFCF during passover as people have indicated such. I'd like to "stock up" but am not sure what to buy. Any recommendations will be greatly appreciated. Thanks! Lisa

Hi! Always Trying gave me this website. I look forward to learning from all of you! My son has been gfcf (as much as I know how) since November 1999. I'm cooking challenged, so I hope I get great ideas for my new KitchenAid Mixer & Cuisinart Ice Cream Maker! Straw :d

In a message dated 4/3/01 11:42:17 AM Eastern Daylight Time, jane.herman@... writes: I agree that Pesach Crumbs are terrific. I ordered them last year over the Internet. This year I haven't been able to find them. I tried koshersupermarket.com, which is where I thought I got them last year, but no luck. If anyone can remember where you can get them on the Internet I would be VERY grateful. MyKosherSupermarket - Passover List has them. $3.19/box. It is too late to order them over the Internet in time for the holiday, but you can call and order by phone (don't know if you'll get them in time but it's worth a shot.) They are at: 305) 949-6068 LL

Hi trenchmates! Can you successfully put the Ethel's Sugar Cookie recipe through a cookie press (setting aside the skill level aspect of this question)? Also, where do you get Pink Bean Flour? Thanks in advance, Carol in Florida

Hello, Anyone have any GFCF baking tips for high altitudes (over 5,000 ft)? I made coffee cake recipe I found online & it came out doughy. Should I have baked it longer (recipe said 40mim on until toothpick comes out clean-which it did but was still doughy)? or at a higher temp (recipe said 350 degrees)? Suggestions welcome & thanks from a very inexperienced & unimaginative cook:-) Kandel

Hello, I'm in the middle of switching my kitchen for Passover and planning my menus for the seders. I came across a recipe I really loved for vegetarian kishke (I'm a vegetarian). The recipe calls for matzoh meal. I tried it last year substituting potato starch and as those of you who know better than I did at the time, as you can imagine, the kishke turned out like rubber tires and even the dog didn't want it! Can anyone recommend a substitute that is ok for Passover. I will not eat corn, rice or beans for Passover. Would potato flour work? If so, would I use the same amount of that as I would have used matzoh meal? Thanks in advance. To others celebrating, have a good Passover. Aviva (Chicago area)

Someone was asking for a recipe and I have one for you. Susan Alonzo, a subscriber to my ANDI newsletter, came up with a recipe that will turn out a great matzah. Hers was a tortilla recipe, but if you let them get a bit crisp in the pan they taste just like matzoh. Since they are tortillas, the instructions are for making them round. There is no reason you couldn't shape them into a more traditional square. I have a square skillet (Scanpan) that is perfect. Lisa Lewis Adam's Favorite Tortillas! 3/4 cup white rice flour 1/4 cup chick pea flour 1/2 cup potato starch flour 1/2 cup tapioca flour 1/2 teaspoon guar gum 1/2 teaspoon xanthum gum 1 teaspoon sea salt 1 teaspoon corn free baking powder 1/4 cup coconut butter 1 cup or less very hot water Mix dry ingredients together. Add coconut butter and blend until crumbly. Add 1st half of very hot water and knead. Gradually add the 2nd half a couple of tablespoons at a time until you can knead this mixture into a firm ball. Split into 10 small balls. Cover and let sit until skillet is hot. Roll out into the size of a commercial corn tortilla -- about six inches wide. Place on hot skillet for a few seconds until bubbles appear and then flip over. Toast for a few more seconds.

I have a new sitter coming into my home for "daycare" fo my 5yo boy while I work full-time. I need some help as to some websites, things I could print out for her to read about Aspergers and How to Deal with /Care for such a 5yo. Are there somethings , perhaps websites that have ONE, the list of traits, perhaps, and TWO, more importantly, what that means on an hour to hour basis of how to care for a child with such traits? She is just 21, unmarried, no children yet, so she doesn't have any experience with children of her own, etc. Anyway, thanks so much. You can imagine how inportant this is to me. My Son's traits include Asperger Social traits Needing to talk "slow and low" tone and speed of speech. Needs warnings for transitions Likes routines Has SID/DSI w/regard to getting overstimulated/meltdown Sensitive to Blood Sugar swings/meltdown So, anyway, I can list the basics, but i'm looking for something that actually gives examplesof caregiver behaviors for certain examples of child behavior, if such exists. Thanks you so much! [private email always preferred as I often miss notes in the digests] JoyceW, So Calif, divorced, work FT, Homeschool TWTM, 5y7m old son, suspect [obvious] SID, by Mom's observations.... Feingold diet'ers ; considering adding GFCF ;

i know that this is a stupid (a bad word in our house) question but is Sprite of coca-cola gluten free? My son is wanting one badly and I know one of you super-moms will know. thanks so much. leigh

Hi, I had my son tested at the allergists - he came back with allergies to corn and potato and beef. What the heck do we eat for snacks? I haven't been avoiding these - just wheat. I'm wondering if maybe I should do wheat and NOT corn and potato?? Any thoughts? This is just sooo overwhelming. Nathan eats nonstop. Lots of protein and lots of fruit - but also lots of fiber stuff: popcorn, potato sticks (not chips) Has anyone tried sweet potato chips? How do you flavor them?

I've searched to no avail to find a recipe for pretzels made without yeast. Is it possible to make this? Thanks in advance Carol

This looks like it should be easy to adapt to avoid lots of different foods. I plan to try dipping bananas (either whole or cut in pieces) in a milk sub, warmed honey, or maple syrup and then rolling in chopped nuts, crushed gorilla munch (a gluten free cereal like kiks), crushed amazon flakes (a gluten free cereal like frosted flakes) or chopped puffed buckwheat. I might try adding some spice(s) to the nuts or cereal. I think when I try nuts I will chop them finely to reduce the fat. Joanne

MAPLE SUGAR CANDY wheat, gluten, corn, soy, dairy, and egg free 1 1 /4 cups maple syrup Transfer maple syrup into small saucepan, and bring to boil. Without stirring, attach a candy thermometer to pan and slowly cook until temperature reaches 280 degrees. Using a small spoon, carefully drizzle syrup onto shallow baking pan that has been coated with canola or acceptable cooking oil, or use parchment paper to line tray. Syrup can be drizzled into shapes or small metal cookie cutters can be placed on trays to act as molds. Allow to cool completely before attempting to remove. Copyright, 1999, Diane Hartman, all rights reserved

Does anyone have a coffee cake recipe? It's a breakfast cake with a brown sugar and cinnamon topping.

www. NaturalMeals.com has a book I own, the Bean cookbook [called Country Beans, I thnk...] Has GFCF "flours" in it. Anyone aware of this? please email me, my digests get so far behind I miss responses to my questions. thanks! [private email always welcome] JoyceW, So Calif, divorced, work FT, Homeschool TWTM, 5y7m old son, Aspergers, no formal dx yet , but Mom's observations.... Feingold diet www.Feingold.Org. ; considering GFCF

We have decided to do this, however, we eat lots of whole wheat, oats, corn meal. we are whole grains people and I grind my own wheat. now, any pointers for brand-ned newbies? [private email always welcome] JoyceW, So Calif, divorced, work FT, Homeschool TWTM, 5y7m old son, Aspergers, no formal dx yet , but Mom's observations.... Feingold diet www.Feingold.Org. ; considering GFCF

This is a letter I received from Needs.com. Someone posted their site yesterday and they have some really great prices, plus vit. C that is not derived from corn. They sound very helpful, so I wanted to pass the info. along. Renee Dear Renee: Thank you for your inquiry and interest in NEEDS as your resource. We are sending a catalog for your review. Most products are free of fillers. We do carry Serenaid by Klaire that nullifies all hidden gluten and casein. Here is the information on it: Serenaid By Klaire Product Code KLA 5195 180 tablets MSRP $51.90 Your Price $38.93 Most of our distributors use C from sugarbeets as does CVR. They also have a C derivied from Tapioca. Please let us know if we can be of further assistance, Renee. Our Health & Wellness Counselors provide free consultations to our customers. They can be reached by calling our Customer Service Dept. at 1 800 634-1380. Thank you. Sincere regards from all of us at NEEDS, Marcia E. Waffner Director of Marketing NEEDS, Inc. PO Box 580 E. Syracuse, NY 13057 1 800 634-1380 Ext. 2224 marcia@... www.needs.com Meeting Your Needs, Naturally!

Hi- Does anyone have any good recipes for Passover cakes or other desserts? We are going to a seder at my aunt's house (I haven't been there in many years). I think we'll be able to piece together some dinner for my son, but I would like to bring a dessert to share that he could enjoy. Thanks in advance :) Jane from Madison, WI

I need your input here. I'm thinking that it would be best, since it looks like I'll be doing a lot of cooking for a very long time, that we get a KitchenAide 11 cup processor. I'm split though. It seems so frivolous and we could use the money elsewhere. But at the same time I trust the brand to hold up for the long haul and I *think* it will do everything I need it too. Like chop and shred meat (anyone know if it will do that?). I got the 5 qt. heavy duty mixer (only paid 100.00 dollars for it!!!!) and I'm so glad I did that it's making me think that the better, bigger processor will be the best buy in the long run. What do you think? Does anyone have a Hamilton Beach or Black and Decker brand? Are you happy with them or do you wish you'd gotten something different. If you have a kitchenaide processor are you glad you got it? Is it worth the $$$? Sorry for the confusing post, I thought I was going to get an inexpensive processor when I started shopping, but now I'm not so sure. Jeannie

There are Oat matzos I found a local health food store. They are Shemura Oat Matzos they claim to be Gluten Free (we have allergies to wheat and most grains but aren't celiacs so not sure where oat stands for that -- I think I've heard it both ways gluten and non-gluten I don't know). They are made in England it says Rabbi E Kesterbaum 22 Eagle Lodge London MW11 England tel 44 (0)208 455 9476. the store I found them in is Mrs Greens Natural Market (in NY/CT area). I'm not jewish just interested in them because the only ingredients are oat flour and water (planning to challenge oats with my son soon currently we aren't eating it). A friend recommended them and says they are good. Kelly

In a message dated 3/28/01 5:16:59 PM Eastern Standard Time, usmirohl@... writes: I have aquestion about flours though: is buckwheat flour ok? what about rolled oats or oat bran? I thought these were no-no's? Just checking. Also, what is Kamut brand flour? what type of flour is it - do you know? Thanks! I figured if anyone would know it would be you guys!! Dawn Dawn, You should check out the gfcfdiet home page for all the basic info (e.g. what different flours are safe, brands, what is kamut --it's WHEAT etc) This is a great source of "newbie" information! GFCF Diet LL

This looks easily adaptable to GFCF and other food allergens like corn and soy free too Jay off celiac listserv From: Sue Jeno sujeno@... My April 2001 edition of Cooking Light magazine came yesterday. Found this recipe and it looked and sounded so good that I adapted it to be gluten free and made it last night. Since there is none left this morning, and the description given was "it's to die for" I thought you all might enjoy it too. Best part was it took less than an hour to prepare, bake and eat. Happy eating!! Sue Buttermilk-Apple Coffee Cake (Gluten free adaptation of recipe in Cooking Light) Cake: 1 1/2 cups thinly sliced peeled Granny Smith apples 3 tablespoons brown sugar 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1 cup Betty Hagman's Four Bean Flour Mix 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 teaspoon xanthan gum 1/3 cup granulated sugar 2 tablespoons butter, softened 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup low-fat buttermilk (to make dairy-free, use whatever milk & substitute 1&1/2 teaspoons of it for for lemon juice) Cooking spray 2 tablespoons sliced almonds Glaze: 1/4 cup sifted powdered sugar 1 teaspoon low-fat buttermilk (use similar dairy-free milk/lemon juice mixture) 1/4 teaspoon vanilla extract 1. Preheat oven to 350 degrees 2. To prepare the cake, combine the first 4 ingredients in a small saucepan over medium-high heat. Cook 5 minutes or until syrupy, stirring frequently; cool. 3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, xanthan gum in a small bowl, stirring well with a whisk. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended; add egg and extracts, beating well. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition. 4. Spoon the batter into an 8-inch round cake pan coated with cooking spray. Arrange apple mixture over cake. Sprinkle with almonds. Bake at 350 deg. for 25 minutes or until cake begins to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. 5. To prepare glaze, combine powdered sugar, 1 teaspoon buttermilk, and 1/4 teaspoon vanilla in a small bowl; stir with a whisk. Drizzle glaze over cake. Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge). Nutrition information is from the original recipe with all-purpose flour and no xanthan gum but I thought I'd include it for those who need it. CALORIES 185 (24% from fat); FAT 5 g (sat 2.3g, mono 1.7g, poly 0.6g); PROTEIN 3.4g; CARB 31.8g; FIBER 1g; CHOL 35mg; IRON 1mg; SODIUM 162mg; CALC 36mg.

If anyone has a box of Fearn rice flour mix handy, would you mind sending me the recipe for muffins? I thought I was being so smart by buying three boxes and putting them in a Tupperware container--I even photocopied the recipes before I threw the boxes away, but now I can't find the copy! My boy has been bugging me for muffins, and these are the easiest ones for us. Thanks! Amanda

Here are some tomato soups, reposted from the archives. These are very cheap to make, much more than the storebought. We freeze individual servings in small containers to pop into the microwave. Angela. Tomato Soup 1lb ripe tomatoes of good flavour 3 oz chopped onion ¼ lb chopped young carrot Bouquet garni or 1/2 t poultry seasoning 2 cans GFCF chicken stock salt and pepper 1 cup GFCF milk liquid Chopped chives or basil to garnish Simmer the vegetables and bouquet garni or poultry seasoning with chicken stock until tender. Remove the bouquet garni and puree the soup in a blender until it is very smooth. Add the salt and pepper. If the soup is to be served cold then pour in the milk and chill. If it is to be served hot bring the milk to a boil in a clean pan and add the soup gradually. Serve scattered with basil or chives. If you like a spicy flavour for a change add nutmeg to the soup as it cooks and sprinkle a little on the top to serve. Robust Tomato Soup 5-6 Tomatoes cut into pieces 3 spoons chopped onion 2-3 cloves garlic 2 teaspoons GFCF margarine 2 teaspoons corn or bean flour 1/2 cup GFCF milk 2-3 slices GFCF bread Salt to taste Pepper to taste Heat one spoon of oil and add onions and garlic. Roast until onions begin to turn golden brown. Add tomatoes and cook. After the tomatoes are cooked, puree mixture in a blender. Heat margarine in a pan and add corn flour after it melts. Brown a little. Add milk and bring to boil. Add the tomato puree. Add salt and pepper. Add water, if needed, to get the required consistency. Let the soup simmer for 5-6 minutes. Leave it on low heat until you are ready to serve. Toast bread. Cut the bread slices into small squares. Serve the hot soup in a bowl and add the crispy bread chunks just before serving. Quick and Easy "Cream" of Tomato Soup 4 T. finely diced onion 1 T. GFCF soy sauce 1 8 oz. can tomato sauce 2 c. rice milk 2 T. cornstarch or 2 t arrowroot seasonings to taste plus salt and pepper Sauté onion in soy sauce until onion is tender. Add 1 1/2 cups of rice milk and 8 oz. tomato sauce to onions, and bring to a boil. Mix 2 T. cornstarch or arrowroot with remaining 1/2 cup of rice milk. Add cornstarch/rice milk mixture to soup, stirring constantly until thickened. Season to taste with your favorite seasonings. (I used a little onion powder and some spicy Creole seasoning.) Angela

Hi all, We have purchased a Panasonic SD-206 bread maker to attempt to make a suitable bread for our son. We have tried numerous recipes that do not seem to turn out as expected/hoped. Does anyone have a sucessful recipe for this machine......so far I'm finding my only success is GFCF pizza dough. Many thanks in advance Alyson

Hi everyone, I made up this waffle recipe this morning and thought I would share it since all the kids loved it. They are gluten, casin, and sugar free. I am sure they would freeze fine. Barb's Banana Sorghum Buckwheat Waffles GFCF sugar free Combine: 2 c buckwheat flour (or groats if you are grinding them yourself) 1 c. sorghum flour 3 tablespoons baking powder 1 teaspoon of kelp powder (or salt) 1 scant teaspoon stevia powder 1/3 cup olive oil 6 tablespoons soy flour 2 teaspoons liquid lecithin 6 tablespoon rice or soy milk powder 1 teaspoon vanilla 3 cups water plus a splash 3 bananas, mashed 3 teaspoons cinnamon Combine dry ingredients. Combine wet ingredients (except banana) in separate bowl. Add banana and mix thoroughly. Cook as usual. Makes about 5.5 waffles (each waffle equals 4 squares on the waffle iron).

I tried my hand at some Italian sausage today and believe it or not, DH liked it. We ended up having some for supper. Of course, I had to make my own changes from the original. The boys had to add the ever present catsup to theirs. Italian Sausage 1 lb lean ground beef (9% fat) 1 1/2 lbs ground turkey 1 t. ground black pepper 1 1/2 t. salt 1/2 t. anise seed 1 clove garlic, pressed (recipe called for 3 cloves) 1 1/2 t. fennel seeds 1 cup cold water Combine all ingredient, mix well. Fill casings or make patties. This time I made patties because I have not quite got the knack of filling the casings yet. I made small patties and froze on a cookie sheet so that I use what ever amount I needed at the time. I just made a half recipe since it was my first attempt. Next time I will double it and make the full 5 lbs. Betty

Does anyone know if Imagine Natural Organic Creamy Tomato soup is legal for the diet? If you have any suggestions on what I can use for legal tomato soup please let me know. My 4 year old keeps asking for soup and I have no idea what I can give him....he only liked tomato before we started the diet. Thanks, Tammy

Someone posted the idea to stuff a baked potato with the fajitta meat/onions/peppers mixture and add salsa and sour cream. I think it would be good without the sour cream which I can't have. Joanne

Does anyone have a recipe for onion rings or blooming onions? We were at the county fair yesterday, and I would have about killed for some-they smelled so good! Help! Julia in FL

we found the feingold diet first. before I realized what autism was and just thought my child was unique [helllooo! how was I to know; no one ever told me about asperger, etc.] anyhow, I saw great improvement. tremendous. I think the Artificial thing and the preservatives have something there as the the brain/neurotransmitter mimicking etc. just my lay'ole opinion. anyway. I removed milk and saw some more improvement. we weren't milk drinkers anyway, so it was a mild remval and I did see a mild improvement on the mom-intoitive -observation scale. I didn't document and frankly, I can' t rememver other than things going a bit better in general and the direct link to milk removal. I think with Feingold is that is is Salycilate thay are removing. I think the phenol link they have was with the artificial things. Also, this diet is older, so maybe they were still learning. Before I learned of GfCf, I planned to eliminate phenols. We are and have been on Feingold. We took out obvious milk, but not hidden casein. I wanted to next find/obtain a list of phenol foods [the pheno sulf-transferase theory of things] and then eliminate those. I have my son's OTC and Antiiotics, etc., compounded by a pharmacist, and I think this all helps a lot. So, I am brand new to the GFCF concept, but going FG first has made a large difference. email me if you wish. please just excuse the typos......... JoyceW, So Calif, divorced, work FT 5y6m old son, probably Asperger/HFA, no dx yet, but Mom Knows. Feingold diet'ers www.Feingold.Org. casually avoiding milk too

Hi- My son's art class is doing papier mache next week. The teacher would like to make some GFCF paste. We weren't sure if rice flour would work in place of wheat flour in the paste. Has anyone tried this? Do you have any suggestions? Thanks! Jane from Madison, WI (P.S. I also posted this question on GFCFKids, so excuse me if you see it twice!)

I paid some attention to what I used for a large batch of wild rice milk I made tonight, I don't know how much salt I used, unfortunately. I plan on freezing most of this in the concentrated "cream" form I have now. It sounded expensive until I looked how much milk I was getting for about 1/3 of a pound of wild rice. $1.50 for 20 cups of milk or 10 cups of cream is a pretty good price. I made this large of a batch because it is a pain and should freeze well. This almost works on cereal, it is a bit strong but definately better than nut or soy milks. Joanne * Exported from MasterCook * Wild Rice Cream/Milk Recipe By :Joanne Spotten Serving Size : 25 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

My mom was hungry for a Jamba Juice but didn't want the allergy problems it would cause her so she asked me to make a smoothie. I used some of the raspberries she froze last summer that she keeps in my small upright freezer. I guessed about how much coconut milk, water, sugar and raspberries to use - and did a good job of guessing. This is definately a keeper. I may try this with 1/2 cup honey instead of sugar next time. Milk or any relatively mild milk sub could be used instead of coconut milk. Joanne * Exported from MasterCook * Raspberry Smoothie Recipe By :Joanne Spotten Serving Size : 2 Preparation Time :0:00 Categories : Dairy Free Desserts Frozen Gluten Free Amount Measure Ingredient -- Preparation Method

Hello, Since the subject of saving money came up, I thought some of you might be able to get some useful tips from this site- I have... www.cheapskatemonthly.com It has over 3000 money/time saving tips. HTH Kandel

* Exported from MasterCook * Fruit And Nut Breakfast Bars Recipe By : Weight Watchers Healthy Life-Style Cookbook Serving Size : 24 Preparation Time :0:00 Categories : Breakfast Cookies Bars & Squares Amount Measure Ingredient -- Preparation Method

To all- Our doctor suggested we go on the Feingold diet in addition to being gfcf. Has anyone out there done so, and if so could you give me some pointers on how to survive stage 1. It looks like we will have nothing left to eat. -Phyllis

Brenda-Lee: I finally worked up the nerve to try your Noah's bread modified recipie (I just knew that I'd be one of the folks who had difficulties with it, since I'm about as useful in the kitchen as a spark plug ;-) ). It turned out not bad! It's a bit underdone in the middle, but I was afraid to cook any longer for fear of burning. I had already cooked 15 minutes longer than the recipe specified. My question is, how brown should the crust appear? Mine ended up a light golden brown -- should I have baked it longer? Also, I believe your recipe said the dough should be like thick cake batter, but mine was much thicker -- any thoughts on this? Oh, and how long does the sparkling mineral water "keep" after opening? I've never had experience with that. Anyway, thank you so much for the recipe -- the loaf is making great toast and I have hope for being able to make a PERFECT loaf at some point. Monica

Hi everyone, I've found something both my kids love & it actually has some protein. It is a black bean dip & I let them dip corn chips or carrots in it. Dump into blender: 1 can of black beans drained around 1/2 a cup of salsa 1 garlic clove Lisa

My son, age 3 1/2, has really missed pizza on the diet. He loved it. Tonight, I made a GFCF substitute that was a huge hit. INGREDIENTS FOR THE CRUST 1 packet yeast 3/4 cup milk replacement, room temp 1/2 cup potato starch 3/4 cup cornstarch 1 tbsp xanthan gum 1/4 tsp baking soda 1 tsp baking power 1/2 tsp salt 1 1/2 tbs oil Preheat oven to 375F. In a small bowl, combine yeast and milk replacement. Stir to dissolve yeast, set aside. In medium bowl, mix all remaining ingredients. Mix well. Slowly add milk/yeast mixture to the dry ingredients. Dough will look wet and thick. Spray your hands with non stick spray, or moisten with water and pat dough onto a lightly greased cookie sheet or pizza pan. ( I made mine about 1/4 inch thick. ) Top with pizza sauce (I used my homemade spaghetti sauce) and shredded cheese. (We used the Soymage, and shredded it VERY finely. I was amazed, but it actually seemed to melt because it was so fine.) Bake for about 15-25 minutes, look for the bottom to be brown. Hope this works for your pizza lovers!

If anyone is looking for a REALLY great peanut butter cookie recipe please e-mail me and I will send you the one I have to make for my son twice a week. Also a classmate of his that is on the diet also ( and has not been eating anything ) LOVED them. Hugs, Terry.B

FYI, here's the response to an email I sent them two days ago: Thank you for taking the time to contact us. We appreciate your interest in our OLD BAY Seasoning and welcome the opportunity to be of assistance to you. Our Old Bay Seasoning does not contain any gluten, corn or soy products. If we can be of further assistance, please call us at 1-800-632-5847, Monday through Friday, 9:30AM to 5PM Eastern Time. We hope to have the continued pleasure of serving you. Sincerely, Ann Hamilton Consumer Affairs Specialist Ref # 169675

What brand of peanut butter chips are gfcf. The reese brand at my grocery store says that it is non-fat milk powder in it. My son is missing the peanut butter chips something fierce. Thanks, Jen

Hi Debbie, I called the lady back at the manufacturing plant and was told that there is no dairy in the peanut butter chips (Good news!). She said that there is a dairy covered pretzel produced in the plant but that the production lines never cross and none of the same equippment is used. She supposes that in the case of very extreme allergies, milk powder could conceivably be in the air at some point, but that's all. I hope that helps. I am wondering if Baby Magic lotion is ok to use on Mikaela. I don't see anything that looks like gluten in the ingredient list, but I want to be sure. I am also wondering about Johnson's baby shampoo and baby wash and Desitin diaper ointment. Would these things just list "gluten" in the ingredient list, or would it be disguised as is so often the case with foods? Lately there have been lots of little slip-ups, and I'm not sure where they're happening, so I want to rule out everything I can. Yesterday Mikaela wouldn't eat more than a few bites of food (a sure sign that her tummy is bothering her), and she actually vomitted on the rug when no one was looking (Yuck). She has never done that before! My other 2 probable celiacs were having reaction-like symptoms too, while the other 4 children were fine. <sigh lately I am finding it difficult. There is so much to watch out for. Thanks, Sue C. Mommy to Melissa (newly 17, milk and banana allergic and probable celiac and seemingly very sensitized to all kinds of things since a pretty bad injury last July), Jaina (11, milk and banana allergic), Sarah (9, milk and banana allergic and probable celiac), Samantha (7, milk allergic), Isaiah (almost 5, VERY milk allergic), Zachariah (3, milk allergic), and Mikaela (16 months, celiac and milk allergic)

I have found several products locally this year, that are corn free for Passover. Among them, Dr. Brown's Cream Soda- it does contain the preservative sodium benzoate, though. They also had Cherry Cola, but that had red 40 and it is not an option for us. We found Elyon marshmallows, again, corn free for passover. And, there were a variety of boxed candies, but they all contained nuts or dyes. They were manufacturered by Manischewitz and included fruit slices, rasperry jell bars and some other chocolate varieties. I am not sure if they contained wheat or gluten, or not. We also were able to get the corn free Coke, which will be a really huge treat to Tyler. Diane Hartman

I have the following recipe for quinoa muffins. I need to sub an ingredient and I am kinda new at this. Can someone advise on an ingredient I could substitute for the 1 cup of coconut? I made these muffins for my son and although I thought they were delicious - his oral sensitivity kicked in with the coconut texture. He is extremely sensitive to textures. We do the Garbanzo muffin recipe with babyfood and he can tolerate those. But even those are so sweet.... {sigh} ...are there any not-so-sweet muffin recipes out there? I would really like to convert this to use a veggie if possible. Can I sub a jar or two of babyfood in and still have the recipe work? I'm not sure since the coconut is a dry ingredient and the babyfood would be wet. And the texture of the batter is so different from the others. Any vegetable in a grated or shredded form would be rejected due to texture. I appreciate any tips or recipes. You all have been such a great help to me. But I think it will take me about 10 years of trial and error to get good at this. Especially since my experimentation time is limited to about one batch of 'something' a week. Here's the recipe I am wondering about: Quinoa muffins: 1 c grated coconut 1 c tapioca flour 1 c quinoa flour 2 tsp xanthum gum 1/2 c beet sugar ( I used regular sugar) 1 TBL quinoa baking powder ( I used Calamut) 1 c milk sub (I used vanilla rice milk and eliminated the vanilla below) 2 eggs 1/4 c safflower oil 1 tsp GF vanilla Thanks, Charlene

Hi! I just found out, to my great delight, that Stop & Shop (grocery store) brand chocolate chips are GFCF!!! I called the company, who in turn called the manufacturer, who in turn called me. The woman I spoke to assured me that there was no risk at all of cross contamination since no flour is used in their processing plant. She did say that they process peanut butter chips too, so a peanut allergy would be a potential problem, but we thankfully have no problem with peanuts, so that doesn't affect us. How exciting (and unusual) to have the cheapest brand on the shelf be the ONE that is ok to use!! I don't know whether this grocery chain is local or national, but I thought I'd let you all know. Sue C. in Massachusetts

It's nearing Passover and my supermarket finally has Mother's margarine back in stock. I have seen previous posts saying that it was very good and I was looking forward to getting it but the ingredients say "artificial flavor." Before I call, has anyone else checked on the GFCF status of this margarine? I used it for garlic- mashed potatoes Sunday and they were the best I have made since starting the diet in October- so I figure there must be something wrong with it. Thanks Jennifer

Brenda, I have to thank you for sharing with us the modified version of Noah's Bread. Since I don't have a heavy duty mixer I couldn't make Noah's bread and I envied everyone who had tried it and liked it so much. Since your recipe calls for sweet rice flour, I was excited to find this posted a few weeks ago. Today I baked the bread for the first time and it worked with our glutenous rice, which I had to grind with our coffee mill. The flour was abit coarse but the bread came out looking and tasting like bread and my son just loved it! It's very tasty. We are avoiding corn so I substituted potato starch for corn starch but it still worked. Thanks for developing this recipe. Many families in Japan can use it. (In Japan when we talk about rice, we mean glutenous rice and long grain is hardly sold here. Ordinary rice flour you use for baking in the US cannot be found in this country. Can you belied it. Rice flour (long grain) is imported into Japan but due to GATT regulations, the flour cannot be 100% rice! So rice flour imported by major trading companies is mixed with corn starch or something else. What a shame! So it's great to have a bread recipe using glutenous rice flour which is readily available) Sunny (Mom to Ko-chan in Japan)

It was great meeting some of the Kansa City and area moms, and grandmothers. There is a lot to say about the findings presented at the event, which I am compiling my copious notes from and will post soon. Again thanks girl for seeking me out and taking me to dinner. Angela Lowry

Jan, this is what I have. Sharon sent it just about a week ago or so. I used the original recipe to oven bake. Jeannie

Hi all, I ran across a recipe I think my grandson would like. I am going to post it and hope that any of you good cooks out there can figure out the ( gf flours and amts.) I am posting the original recipe! PIZZA MUFFINS 1 1/3 c. ALL-PURPOSE FLOUR 1 C. WHOLE-WHEAT FOUR 1/2 C. CHOPPED PEPPERONI 1/3 C. GRATED PARMESAN CHEESE 1 t. BAKING SODA 1/2 t. BAKING POWDER 1 t. ITALIAN-HERB SEASONING 3/4 C. SPAGHETTI SAUCE 1/4 C. LOW-FAT MILK 3 T. OLIVE OIL 1 LARGE EGG HEAT OVEN 400 DEG. LINE A 12 C. MUFFIN PAN WITH PAPER BAKING CUPS. IN A LARGE BOWL, STIR TOGETHER FIRST 7 INGREDIENTS UNTIL WELL COMBINED. IN A MEDIUM BOWL, BEAT TOGETHER SPAGHETTI SAUCE, MILK,OLIVE OIL AND EGG POUR WET INGREDIENTS OVER FLOUR MIXTURE AND STIR UNTIL JUST MOISTENED.DIVIDE MIXTURE EVENLY AMOUNG BAKING CUPS. BAKE 20 MINUTES, OR UNTIL MUFFINS ARE GOLDEN-BROWN. COOL IN PAN ON WIRE RACK. INVERT ONTO WIRE RACK AND COOL COMPLETELY. Thank you, JACOB'S GRAMMIE

Jay, What about Wunderbread? How much can I expect for it to rise and bake that way? My last batch was better but it is no where near the height of normal bread. Am I asking too much out of my gluten and milk free bread? lol Katherine

Does anyone know if Sunsoy soymilk is GFCF? Thanks, Michelle

So far I've been a horrible bread maker, I always kill the yeast and end up with bricks for bread. Last night I was making this bread and thought everything was going fine. My yeast mixture was nice and foamy so I thought I had gotten it at last. I decided to knead the bread to mix it well becuz I don't have a mixer. After doing this and letting it rise, of course, it hardly rose but I cooked it anyway. Of course they are bricks (I tried the whole French bread loaves thing) and I'll probably crumble and dry for bread crumbs. The only thing I did differently is use 1 cup soy flour in place of one of the cups of rice flour. Was it the soy flour that caused it not to rise or is it becuz it wasn't mixed properly (due to the no mixture yet problem)???? Please help. I would like one day to have a nice yeast bread, so far the only thing I've been able to do is the noah's bread. Dawn Montiel Educational Consultant for Discovery Toys Gluten Free Bread Mix together 2 c rice four 1 c tapioca flour 3 tsp. xanthan gum 1 1/2 tsp. salt 2 tsp egg replacer (optional) 1 Tablespoon Calcium powder (optional) Heat 1 1/2 cups water Add 2 Tbs Red Star yeast 2 Tbs sugar Let sit until foamy. In a bowl add 3 egg whites (I use 3 whole eggs) 2 Tbs olive oil 1 tsp apple cider vinegar, yeast mixture, flour mixture. Beat on High speed for 3 mintues. I have found gf breads rise more when beat well. Grease a bread pan and pour in. (This is about the consistency of brownie batter so don't be alarmed) If you wet your hands or spatula with water, it will not be so sticky. Let rise until double -- about 30 minutes. Then bake in a 400 degree oven until nice and golden. I'm sorry this came with no set time to remove from oven and every time I am determined to get a time written down for it, but something always happens and I never do, but start checking at 25 minutes. Remove from pan and cool. Some dust a cookie sheet with corn meal and shape into two long french-loaf shapes. Some make bread sticks by pouring onto a cookie sheet in long shapes. I often use mini loaf pans or the little round pans with holes in center that make them about the size of donuts. (I found those at Christmas time in Fred Meyers, probably Walmart, etc carry them too and my son prefers those "donuts" to regular sliced bread.)

does anyone know if nystatin is gfcf? if it does, what do i need to use. I'm giving him this while he's on an antibiotic for strep. thanks! leigh

I was able to get nystatin in its powdered form, which I then mixed with pinches of stevia and water. My son Charlie (he is 3 3/4) grew rather to like taking it, but then he never has anything sweet (we are sugar, sweetener, and fruit free). Kristina Chew

I brought out two loaves of bread from the oven last night. They were a little bit over cooked but other than that they looked great. I used the wonderbread recipe someone here recommended. When I woke up this morning they had fallen. What did I do wrong? Jeannie

Joanne, If there is corn in the Dari-Free it must be so highly processed that the allergic proteins and structures are altered enough, that it is not recognized as an allergen. The Food Allergy Network also sites this as the rule for soy lechitin and soy oil. However, there are rare cases of someone reacting to these substances, too. I am not suggesting that you try this item, but am certain that my very allergic son(he is IgE and behaviorally reactive) does not react to this item. If this is the only alternative you have for a dairy substitute, I would recommend discussing it with your allergist and perhaps scheduling an inpatient challenge. We did this for Tyler, when questioning the source of the fructose(Tyler is anaphlaytic to grape). If there is any grape in the product, it is also processed beyond his body being able to recognize it as an allergen. Also, I think it is important to remember that companies are very cautious with the answers they provide for legal reasons. I always make a point to tell the company that I am interested in trying the product for my child(ren) and explain their allergies. If they think you are trying to obtain information on a product that you reacted to, they will give you a much more vague response. I imagine this may be the reason why so many of us obtain varied responses from the company. I have called a few companies when Tyler reacted, and asked about cross contimination issues, etc... and they will give me a much different response than I heard when calling about possibly using the product. It sounds like they gave you very direct answer, though. Are you able to tolerate rice or soy? If so, you could even make your own dairy alternative, if needed. Diane Hartman This is the respone I got earlier this week from Vance's. I emailed them asking if the maltodextrin in DariFree is derived using the same chemicals as maltodextrin from corn and if the fructose in DariFree is from corn. The email is mailto:info@.... Since I have a problem with the chemicals, I won't risk trying DariFree. The allergy to these chemicals is an allergy I had long before my current food problems which started 2 1/2 years ago. Joanne "

In a message dated 3/16/01 1:34:42 PM Eastern Standard Time, debbiejusi@... writes: I forgot to add in my last post, yes you really do have to check shampoos,soaps, laundry soaps ect. I know it isn't easy, I have been doing it for 2 and 1/2 years, butit does get better with time. Yes, gluten IS absorbed through the skin, to what degree I don't know, I can tell you that Mason gets a biopsy once a year due to the excessive damage that was done prior to GF and we did not know that his lotion at the time had gluten in it, I never knew we were to check, and he had damage in his lower intestine FROM LOTION!!!! Let me tell you, we learned FAST to check EVERYTHING I have never really known the answer to this, but clearly is equivocal. I was just reading Danna Korn's new book about Celiac and Kids because I plan to review it in the April issue of The ANDI News. She states that the gluten molecules in cosmetics are TOO LARGE to be absorbed by the skin. I am not stating this as a fact--I am telling what I just read. She gives her source but I don't have the book right here and cannot give it off the top of my head. It is certainly true that the skin is the body's largest organ, and that things do get absorbed. E.g. lots of people have tried to address the PST deficiency by giving epsom salt baths. But remember, the salts are dissolved and that probably makes a difference. Anyway, I'm just reporting what I read. I always use cosmetic products without wheat because it is easy enough to do it, but I never really believed that it was a problem for my (very gluten reactive) son. LL

Has anyone had any luck with finding any marshmellows that are Kosher for Passover? Meaning they won't have any corn syrup, or corn at all. None of the stores in my area are carrying any KP items and I would be more than willing to pay someone to pick some up for me and mail them! Or even if someone had the manufacturer's number to a company that was producing them maybe I could the company to mail them to me. Thanks in advance. Renee , renee1dat@...

Umm Muhamad, Do you have access to garbanzo bean (chickpea) flour? I know it is used to make falafel which is middle eastern. Also, the groceries there might have jowar (sorghum) flour or other bean or lentil flours, especially if there is an Indian or Pakistani population where you live. (I used to live in UAE - very international, & wonderful food! Not sure how things are where you live.) I use a combination of garbanzo and rice flour to make really yummy pancakes. Everyone (including me and I'm the pickiest one in the family) loves them. It would probably work with corn & rice combo too. The recipe below is an adaptation of a recipe from an excellent book by Phyllis Potts called "The Complete Guide to Wheat-free Cooking". It has lots of good simple recipes using a combination of rice and bean flours.(garbanzo is my bean of choice, though I know others use different ones.) Pancakes: 3/4 Cup garbanzo bean flour 3/4 Cup rice flour or rice blend (I use Hagman mix) 1 tsp salt 1 & 1/2 tsp xanthan gum (you could leave this out and add an extra egg, I think) 2 T sugar 4 tsp baking powder 1 egg 1/4 Cup oil 1 & 1/2 Cup milk sub or water (may need a little more depending batter) Combine dry ingredients. Mix together wet ingredients and add to dry. Mix until just blended. Don't worry about lumps. Spoon onto hot griddle. ( I find that this batter needs a slightly less hot griddle than regular pancakes so the middle of the pancake has a chance to cook before the outside burns.) Good luck, Julia in FL I am not new to this forum, but mostly lurk. I live in Egypt, and specialty items such as sorgum, guar gum, and even knox gelatin are not available in my area. I need simple recipes that have no other flours than corn, and rice flour. Think simple, and please help (my 2 kids are autistic, and I need all the help I can get!!) Um Muhamamd makedua@...

I made this yesterday and it was a big hit with the whole family. Mint Chocolate Chip Ice Cream 1 lg egg 4 cups Silk Soy Milk 3/4 c granulated sugar 1/4 teas. peppermint oil 6 drops green food coloring 1/2 - 3/4 cup gfcf chocolate chips Put the egg, sugar, peppermint oil, food coloring and 1 cup Silk milk in a blender. Blend on medium speed until smooth. Add the other 3 cups of Silk milk and blend about 30 seconds. Transfer mixture to your ice-cream machine and freeze according to manufacturer's instructions. When ice cream is half way frozen, add in chocolate chips and continue to freeze. This makes about 1 quart.

Renee, We use Tropicana orange juice in the plastic bottle, Santa Cruz lemon and lime juice concentrates(to make lemonade or punch), Walnut Acres Cranberry juice(it is sweetened with honey and not sugar or corn), Cascadian Farm orange juice concentrate, and I also save the juice from the Dole Pineapple in it's own juice(it contains no corn or citric acid) and add it to oj for a varied flavor. I have also used the Very Fine glass bottled juice(apple and grapefruit) without any problems. They sell the Very Fine in bulk at Sam's Wholesale club, and they are great for taking on trips. I also make raspberry juice, grape juice(not for Tyler, since he is allergic- for Kat), strawberry(strawberries that have been sliced and dehydrated can also be powdered and then added to dairy alternative for strawberry milk or to flavor and tint icing), etc... If you make your own juices, you will need to boil the fruit, desired sweetener, and water for 5-10 minutes and then allow to cool. Strain through cheese cloth and freeze the portion you do not intend to use immediately. Diane Hartman

My son has been recently diagnosed with Autism so I am fairly new in getting started with this diet. My son loves cheese and yogurt but I haven't had any luck finding a cheese alternative that is casein free. Does anyone know of one? If you do, could you let me know what brand or type and where I can get it? I would really appreciate any information on this. Thank you.

Here's the recipe Diane posted originally. The other one (which is dipped in melting chocolate) is in the archives. 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 ****************************** * v'col netivotcha shalom * ******************************

large volume because it would take too long. Thats a long time to work on nuts! Do you think a coffee grinder, despite the time it would take (I could give that job to my kids, they'd love it) would do a good job of grinding grains into fine flour? I also wonder how long the coffee grinder would last. Jeannie

Anyone know what to do with purple yam powder? I found some today at an Asian market and it intrigued me. I also found lotus starch and water chestnut starch. Couldn't resist but I'm at a loss for what to do with the purple yam powder. J A Wms

I'm about to go out to get a coffee mill. Before I do I want to confirm with you all that a coffee mill WILL grind up a good variety of stuff and make a good flour???? This is the one I think I'll get. Any input? Salton Coffee Mill Use for grinding your own coffee beans for the freshest coffee. The 20-ounce Salton Coffee Mill stores up to 4 ounces ground coffee beans. Description: Container is calibrated for easier measurement Detachable miller for easy cleaning Adjustable fineness/coarseness selector Safety interlock Cord wrap Model number CM4 Thanks for your feedback! Jeannie