Gluten Free Recipes

Our little guy loves peanut butter, but we just found out he's peanut sensitive. I want to try making almond or cashew butter in my food processor. Anybody have a recipe? What kind of nuts to use? How to store? How long does it keep without preservatives? Joe Gallant Ryan's dad (3.0, ASD)

Does anyone know if calcium stearate is okay? I was going to call on a new onion powder, but there is no need to call if this is not acceptable. Thanks!! Shirley, Aunt to precious 5 year old autistic live in niece Mom to 15 yo (NT) son and 7yo (NT) daughter

Does anyone have this recipe that used to be on Themestream? Brenda Lee? I believe it used dried coffee grounds, cornmeal (or cornstarch), and water. I have a lot of dried grounds I've saved, but can't find the instructions! Thanks, Amanda in NJ

My mom used to make streamed wheat when I was a child and it was a wonderful breakfast or after school snack. Stemmed sorghum is similiar. I tried to cook sorghum like I used to cook rice this week and it took longer than I had that day. This morning I put some in the little crockpot with water and let it cook for about 6 hours on high. I then put some spices on and it is really good. I now have 3 alternatives when a dish calls for rice (wild rice, hulled unroasted buckwheat and sorghum). If anyone is interested, I measure next time so I have an approximate water to sorghum ratio. It was probably 3:1 or 4:1. Joanne

Our local grocer just started carrying a new product, and it may be of interest to those of you dealing with corn allergies. It is Steen's Pure Cane Syrup- contact info: 1-800-725-1654 CS Steen Syrup Mill PO Box 339 119 Main Street, Abbeville, Louisiana 70510 A sixteen ounce bottle was only 2.99, which seemed very reasonable to me. I am not sure if this will be the regular price, or not. Tonite was the first time I have ever found it at the grocery, and sometimes they run an introductory type price. I just finished making peppermint candy with the syrup and it worked great! Tomorrow I think I will try lollipops or hard candy. I haven't tried it, yet, but I am pretty sure it would be fantastic for making soda using carbonated water, juice concentrate and the syrup, too. I used to make my own simple syrup for making soda, candy, etc.. This will be much more convenient. Diane

Hello everyone. I havent been able to get on line to keep up with the group because we are in the middle of moving to Mass (the Randolph area). I was hoping that I could connect with some parents here that could help to explain the programs and education systems here in Mass to me. We are moving FROM Southern New Hampsire.(alot of you already know that..lol) Anyhow... I would REALLY appreciate any help that SOMEBODY could offer me. I have a TON of questions!!!! Please, contact me at goddess_80_@... I check that email alot more frequently than I can get onto the group here. Thanks a ton!! And I hope you all are doing well. Rhonda Logan

KETCHUP 2 cups canned or fresh tomatoes 4 ounces tomato paste 1/4 cup chopped onion 1/8 cup brown sugar 1/2 teaspoon celery seed 4 tablespoons apple cider vinegar 4 cloves minced garlic(or to taste) -- you can omit this or add a different spice, if desired sea salt to taste In food processor combine all ingredients. Process until smooth and well blended. Place blended mixture into medium saucepan. Simmer uncovered, stirring constantly, until desired mixture is achieved. ©, 1996, Diane Hartman, all rights reserved BARBECUE SAUCE 12 ounce can additive free tomato paste 1/4 cup water 1/8 cup apple cider vinegar 1/8 cup finely chopped celery 5 cloves of garlic, finely minced-- this can be adjusted to taste 1/8 cup green pepper, finely chopped(optional) 1/4 cup brown sugar Combine tomato paste, sauce, apple cider vinegar, and water. Bring to boil. Add remaining ingredients, cover and simmer for 20 minutes Remember to stir frequently. Puree, if desired. Or, serve chunky for a sloppy joe type sauce. Can be stored in refrigerator for up to 7 days. ©, 1996, Diane Hartman, all rights reserved

Hi! I would love your notes. Thanks, Leigh busterandleigh@...

I was about to go out and get some Hunts so my husband could have the BBQ chicken without suffering this weekend and decided I better call. Hunts does not guarentee gf because they use distilled vinegar. The woman was very sure of herself and did not recommend. SOOOOOOOOOOOOOO! Plan B was to try the Pepsi chicken and then I noticed this recipe said (Hunts) Just wanted to pass the word on. SIGH! If anyone has a recipe or brand that I could possibly find easily that is definitely GFCF, please let me know via private email. I'm still out of luck with getting into the archives. I need to do some"help" next week so I can check archives. Thanks Joyce ( rejoycel@... )

Hi list mates, Does anybody know of a substitute for bouillon that is GFCF as well as soy and corn free? All of them I have checked so far have hydrolyzed soy protein and then corn starch. I would desperately love to find some! Thanks, Becky

1 12oz can of Pepsi 16 oz. bottle of GFCF BBQ sauce (I use Hunts) 1 cup brown sugar 1 chicken, cut up Combine Pepsi, BBQ sauce, and brown sugar. Put into an electric skillet with the chicken pieces and cook over medium to med. low heat for 2-3 hours. You could probably cook this all day on low in a crock pot. Easy and yummy! Andrea

Hi all, You have been an incredible source of help. I am planning on doing a mega cook soon and am so tired of the same old, same old thing. We are on a even more restrictive diet without tomatoes, soy, corn as well as GFCF. Any help in sending me main meal recipes would be greatly appreciated. Thanks Becky in sunny rainy Orlando

I have never made this recipe- but it is in one of my books and is described as "much like those little sponge cakes sold in stores for strawberry shortcake." Sponge Cake 5 eggs, separated 3/4 C. sugar 1/4 C. water 2 tsp. vanilla flavoring 1/2 C. cornstarch 1/3 c. potato starch 1/4 tsp. xanthan gum 1/4 tsp. salt 2 tsp. baking owder 1/2 tsp. cream of tartar Heat oven to 350. Beat egg yolks until they are pale in color and begin to thicken. Add sugar, water, and vanilla. Mix well. Add cornstarch, potato strch, xanthan gum, salt, and baking powder. Mix well, being sure to remove all lumps. In a separate bowl, beat egg whites and cream of tartar to stiff peaks. Fold egg whites into batter, incorporating well. Pour batter into ungreased tube pan (with removable bottom) Bake 35- 40 min. until light golden brown. coll inverted over a glass bottle. Once cool, cut around the edges with a knife to remove from pan. Makes 1 large cake, serves 12. This is from Roben Ryberg's book The Gluten-Free Kitchen, one of my favorite ccokbooks.

Lisa, Thanks for the information of Danplex. I went to visit their website and found general info on it but no nutritional information (how much B6, etc was in it). How do you know that it contains enough B6 and other vitamins and minerals? Thanks for any info you can provide me. Sunny

I'm looking for gf/cf chewable vitamins. Country Life makes chewable vitamins, and the bottle states they are gluten and milk free, but experience has taught me that milk free isn't always dairy free. Anyone know of any gf/cf chewable vitamins? Thanks! Kim mom to Travis,9,autistic, and Kayley, 5

I've been hesitant to post this before, because it is very basic--most of the stuff I make isn't worth writing into a recipe! Here it is, though: 10 oz. GF pasta (rotini works well) 1/2 C. peanut butter 3/4 C water 3 T. GF tamari sauce 2 T. rice vinegar 1 T. honey 1/2 t. ground ginger 1/2 t. chili powder 1 1/2 C. frozen green peas (thawed or, as often happens with me, not!) As pasta is cooking, combine all other ingredients except for peas into blender or food processor. Blend until smooth. When pasta is almost done, put peas in with it (with some brands of GF pasta that need to be rinsed well, though, I nuke the peas separately so they don't get the pasta gunk on them). Drain & rinse pasta. Toss peas in (if not already mixed in with pasta). Pour in sauce and toss. The sauce thickens as it stands. This is a little sweet for the grownups, but it's good in small doses, and my son (also about to turn 4) loves it. Doesn't even mind the peas once they're covered in peanut butter. HTH Amanda

For: Debbie Justi - Yes, usually when you are using baker's unsweetened chocolate, the recipe has A LOT of sugar because the chocolate is very bitter. More trivia, the Aztecs sometimes used unsweetened chocolate as a seasoning for meats; "mole" sauce used in mexican cuisine is a descendant of this. So one can actually eat chocolate as a main dish! As I said - Chocolate is a basic food group in my house, LOL! -Gina

OK ladies, Try to look into the Brainchild Nutritional Vitamins. www.brainchildnutritionals.com If you call him he will answer all of your questions at great length. My daughter has been on them since February. They are not a magic bullet BUT we have seen increased abilities across the board that are VERY encouraging. I became lax last month and wasn't giving them as I was supposed to. I picked the routine back up and WOW this week has been amazing. The vitamins are GFCF and they are a liquid easily hidden in a orange juice. I suck them up into a crazy straw and just let my daughter suck it out. I reread that and it sounds gross but she prefers it this way and I can make sure she gets all of it. they taste better than they smell. I promise!!!!! Also one thing to keep in mind when you first hear the cost which was around $80 shipped they are huge bottles. Larger than my shampoo bottles. Really they are worth a shot as we have seen increased speech. He has 2 children on the Spectrum and used to work for Nordic Naturals. Trisha Montez

Here is a response I got back about baking powder and I thought you would like to know about it if you didn't already know. You always have to be careful and find out what is in everything. :) Barbara

I have been giving Evan Sunny Delight for months. I don't now because I want to limit his corn and sugar and Sunny Delight has those. I am using regular Minute Maid orange juice now with calcium instead. it was not an easy switch for Evan so I mixed them half and half for awhile. Betty

In a message dated 5/22/01 8:13:30 AM Eastern Daylight Time, eazik@... writes: I hate to be the one to break this to you, but Sesame Street Complete Vitamins contain lactose and they have been removed from the GFCF "Safe" List. Check the GFCFDIET.com website. Not only that--but if the child in question is on the autistic spectrum, this isn't what is meant by "vitamin therapy." ASD kids often have a need for serious B6 (always with magnesium) and other minerals. It is probably wise to have blood levels checked, but ASD kids doing well on vitamin B6 aren't taking the chewable supplements (life is never that easy.) The two most commonly used supplements, that were formulated for kids with autism are Kirkman's Supra Nu Thera and something called DanPlex. SNT comes in powder or tablets, DanPlex comes only in powder. I use DanPlex, blending it into my son's chocolate Darifree with meals. Neither of these should be given after about 4 p.m. to make sure there is no interference with sleep. None of the currently available chewable children's vitamins come anywhere near what our kids seem to need. Kirkman Laboratories OR Hopewell Pharmacy: welcome LL

Hi everyone. I have kind of a dumb question. Is Baker's Unsweetened chocolate casein free? The only ingredient listed is "100% chocolate". Thanks Susan :o)

Sharlene, Can you post your meatloaf recipe. My kids loved meatloaf pre gf/cf. Now they won't touch it. So I'm always looking. thanks. Joanne

Cody has been on the GFCF diet 3 months today. I may have said yesterday in my post tomorrow was the 3 month anniversary-it is today the 21st. I have committed to have him on the diet 6 months. Along with GOD'S healing touch, the diet is helping tremendously!!!!!! Becky

Vinegar was the problem with most pickles, relishes, ketchup etc. but in the Celiac community there has been discussion that distilled products do not contain enough gluten to be a problem, making pickles and other vinegar products "safe". We have never had a problem with pickles in any form, but I would be cautious about reactions when you try them. If you see a reaction - then don't use the product again. Scientists have maintained all along that the distillation process removes any trace proteins, but some people are extremely sensitive and find they are affected any way. Just a thought, BL ****************************** * v'col netivotcha shalom * ******************************

Hi everyone. I have kind of a dumb question. Is Baker's Unsweetened chocolate casein free? The only ingredient listed is "100% chocolate". Thanks Susan :o)

Hi! I am a mother of a 4y/o(July) autistic boy. He will be on the GFCF diet 3 months as of Tuesday. I have seen improvements in him since putting him on the diet. I am in need of some recipes that isn't bland(btw, his name is Cody),but is tasty. He has not had any milk products since being on the diet. I have though allowed Cody to have regular white bread-I put peanutbutter and/ or applebutter on it. I would either like a good recipe where I can make my own bread- though I don't really want to-or a good bread that is already made that tastes like "Wonder Bread" for example. Has anyone had any problems asking your local baker making gfcf bread? I would also like to have a pancake, waffle, french toast recipe or already made ones which can be purchased. Cody likes (Jif) peanut butter,(Musselman's) apple butter, Applesauce, Mott's fruitsations(mixed berry), Kahn's hotdogs, french fries. Does anyone have any recipe ideas using any of these food items? He also likes Sunny Delight(with calcium),orange juice in general too. Thanks. Becky D.

Thought this may interest some of you, since I know that several have inquired on finding bun molds. I found a place nearby that sells a multitude of bun, muffin, cake, cookie, molds, etc... plus a huge selection of cookware and cooking supplies. It is a restraunt supply store and they sell via mailorder(they have a really thick catalogue) or via the internet. The bun molds have twelve molds per baking tray and run around 35 dollars a tray. If you live in the Cincinnati, OH area, you can go in to the will call area in the store to buy items. For those of you that are not in the area, the information to obtain a catalogue is below: Hubert www.hubert.com 1-800-543-7374 9555 Dry Fork Road Harrison, OH 45030

I found this in 'Baking with Stevia 2' 1 egg (as a binder) = 1/4 c. cashew or almond butter or tahini or 2 oz tofu or 1/2 ripe banana or packaged powdered egg replacer or 1/4 cup apple butter

I heard back from the Log House company about the cherry chips that I found. The woman had contacted the person in charge of the plant that they get the chips from. He confirmed the they are gluten-free, but stated that despite the fact that casein is not an ingredient, there is a STRONG RISK OF CONTAMINATION on the line from their other casein containing ingredients. He stated that he would definately not use the chips with a child who was very sensitive at all to casein. That sounds pretty definitive to me- if the plant manager tells me that there's a strong chance they are cross-contaminated I would tend to believe him! Put this one on the no-no list guys! Oh well...! Sara

There are two products I have inquired about, one of which I have an answer for. Evon's Almond Bark- vanilla flavor *CROSS CONTAMINATION RISK* The ingredients of this bark are actually GFCF, BUT, the Evon's company has a statement from the producer of the product that they cannot guarantee it is completely CF because of a cross-contamination risk since the same production lines are used with their milk containing barks. So... this is a decision that each family must make for themselves. Here are the ingredients: sugar, partially hydrogenated vegetable oil (Palm Kernel), Lethicin, and vanillin (yes, I know some people avoid this artificial flavor). This is one of those packaged, segmented bricks meant for melting and dipping. They have a website at www.evonsnuts.com and it is distributed by John B. Sanfilippo & Son, Elk Grove Village, IL. Secondly, I ran across some unfamiliar chips and contacted the company and they are doing some more checking for me. I will tell you the name of them and then give you the status when they let me know. The company is called Log House Foods in Plymouth, MN and the product is Cherry flavored Chips. They look like they would melt like white chocolate. The woman at the company was quite confident that they were GF, but again, thinks there is probably a casein contamination risk for the same reason as above. I was inquiring specifically about what "artificial flavorings" were present and she had conflicting information. I'll post when I know more, they sell lots of flavors and she's seeing if any would be okay. The ingredients are: sugar, partially hydrogenated palm kernel oil and/or coconut oil, vanillin, and OTHER ARTIFICIAL FLAVORS, Red #40 Lake, salt, soya lecithin. Again- these are NOT confirmed GFCF at this time. Sara

Help what am I doing wrong. At first I just added the dry powder for milk, than it was way too dry, so I added some water now to liquid. What do I do?? Others who have made this recipe, help, help, help. Thank you! Julie Green Kaukauna, WI

Where can you get Gorilla Munch cereal? Lisa

Someone was looking for a spice cake recently. I found this while going through my cake recipe folder. I do not know who posted it originally. --- Spice Cake 1 cup brown rice flour 1/2 cup potato starch 1/2 cup tapioca flour 2 tsp. xanthum gum 1 tsp. unflavored gelatin powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. cinnamon 1/4 tsp. cloves 1/4 tsp. nutmeg 1 large egg beaten 2/3 cup brown sugar, packed 1/2 cup apple juice concentrate 1/2 cup applesauce or prune baby food 1/2 cup maple syrup or honey 3 TBSP canola, sunflower, or other oil cooking spray Frosting (optional) 1 1/4 powdered sugar 1 tsp. vanilla extract 1/4 cup pure maple syrup Preheat oven to 375 degrees. Coat molds of mini-bundt or mini angel food cake pans with cooking spray. (Or use 6-mufin or cupcake tins) Mix all the dry ingredients together, first 11. Set aside. In another bowl, mix all wet ingredients.Spoon batter into prepared mini molds- about 2 generous TBSP per mold. (If using muffin tins about 2/3 full)Bake for 20-25 min or until tops spring back when lightly touched. Cool on rack.

Just a quick reminder that unless there is an emergency all members who wish to unsub must do so themselves. Instructions are always included in the mails and digests. Thanks for your consideration and co-operation. Brenda-Lee Co-Moderator

This just came in on the frozen assets group << Still Freezing Techniques Recipe By :Mable & Gar Hoffman Serving Size : 0 Preparation Time :0:00 Categories : information Amount Measure Ingredient -- Preparation Method

There is a carrot sauce that looks like tomato sauce. I haven't tasted it myself, but if you spiced it with care it might taste close. If I remember correctly it was something I got off the POFAK list. Diane? BL Just read the next message. Should have done that before responding, I guess. That's the one I was talking about - untomato sauce. Thanks for posting it. I should give it a try too. Tomato upsets my stomach so much, but beets and carrots are both high carb vegetables and that makes them a little more difficult for the diabetic diet. ****************************** * v'col netivotcha shalom * ******************************

Hi friends, Just wanted to chime in here -- my son does have a reaction to the Frookie gluten-free line due to cross-contamination. -BJ in Annapolis, MD

I have a recipe that I've been trying to find for a long time now! It's for a snack mix that I tried at a school bake sale. The main ingredient is cheerios (of course) but I thought I could figure something out for the cereal. There's also nuts, chex type cereal, mini pretzels, m&m's, - all of which there are subs for. The problem is that the coating is made with vanilla chips. Does anyone know of a vanilla chip, confectionary coating or almond bark brand that is gf/cf? Has anyone figured out how to make something like this? It's melted so therefore doesn't have to look good. Suggestions please??????? Robin

does anyone know where i can find frookie cookies? i heard they have some gluten-free cookies in their line.

I've been making granola bars with crushed cereals that my child won't eat (but does in the granola bar). Basically, I melt marshmellows with margerine, mix in vanilla and cereal, press into an oiled pan and cut when cooled. (I add choc chips sometimes, too.) The problem is the marshmellows - they have artifical color which I'm removing from our diets. Is there a brand without articial colors & flavors? Or a substitute item I can use to stick the cereal together? Linda

It's called Spice Wedding Cake from Carol Fenster's Special Diet Celebrations! I never ice it, it's great without -for sheet cakes, muffins, etc. Not the simplest recipe, but always worth the trouble. I've used the regular and egg free recipes and both were wonderful. You may want to check it out. Nancy C.

we homemake everything and haven't really for a month since going CF; what do you use in yor home scratch recipes for Muffins, pancakes, regular cakes, etc? We've just gone without but we want some muffins! [private email always preferred as I am going NO-MAIL as opposed to digests] JoyceW, So Calif, divorced, work FT, Homeschool TWTM 1st grade 5y8m old son, 33 wk preemie; Aspergers/Sensory Disinteg./CAPD/Meltdowns Verbal/Reader; Good Eater; Feingold 6 mths; Made Amazing Improvement, Progess Casein-Free 1 mth and low Gluten [still stalling on going GF]

Hi! I posted this to another gf list so if it's a repeat, sorry! I am in search of good gf spice cake or muffin recipes. I LOVE the ones put out by Miss Robens, but alas, they are discontinued. So tasty and simple, with lots of spice flavors (not looking for a gingerbread type recipe). I recently got some of the last ones from Miss Robens for a family member's special day (who's new to gf and loved these...said they were the best!!!). I'm looking for a fairly simple recipe and I'm fortunate to not have problems with eggs & milk. I've seen the one from Carol Fenster's book, but wasn't sure I'd like the addition of shredded carrots. I know lots of her recipes are great. Thanks in advance to all you wonderfully helpful gf folks and parents! Happy Mother's Day & special wishes for those moms out there who tirelessly seek out good gf alternatives for their kids who need to eat gf!!! You are to be commended for all your hard work in making a healthy,tasty, & safe eating life for your kids!! Kudos to you!!! ~DJ

My son has just begun the GFCF diet. Where can I find appropriate cookies and cracker-type snacks for him to eat? Also, where can I find rice pasta and bread? Is popcorn okay?

We use the fruit sorbet recipe from the ice cream maker's recipe book for an ice cream substitute. in peace, Cindy For what we get, we can make a living; what we give, however, makes a life. -- Arthur Ashe Also any suggestions for a GFCF ice cream?? Looking forward to hearing from you people. Thanks!! Renuka

Cindy, Sorry about the chocolate, that makes it really tough. I do hope that eggs aren't off limits, here is an old-fashioned frosting recipe that is a bit tricky to make, but does work. Many Jewish bakeries use something like this during Passover when soy and corn products cannot be used. If you have Jewish neighboorhood in your town, perhaps they could help you also. They won't have any Passover items left, (Passover was last month) but they might either make you up some frosting or provide a recipe. I buy cakes & stuff at the end of Passover and stock my freezer, however many of them do have either tree nuts (not peanuts) or chocolate. 7 Minute Frosting 3 large egg whites 1 1/4 cups white sugar (the finer the better) 1/4 tsp cream of tartar (this is GFCF, it is a byproduct of wine) 3 tbsp cold water 1 tsp vanilla or other flavoring (lemon is good!) In a double boiler over boiling water, combine egg whites, sugar, cream of tartar and cold water. Beat with portable electric mixer for 5-7 minutes until glossy an mixture reaches desired spreading consistency. Use immediately. The key is that the sugar must completely dissolve and then carmelize cooking the egg whites in the process. Do not attempt this if you think you might get interrupted! Another idea is to top a plain white cake, like Lisa Lewis's Pineapple Velvet with cherry pie filling or raspberry jam and sprinkle the top with toasted coconut. Can you find a sorbet that is corn-free? Use it to make a Baked Alaska. Cake on the bottom, then sorbet then cover everything with meringue and bake for 3-5 minutes. Hope your son has a happy birthday. You're a great mom for trying to help him still have a "normal" celebration in spite of the diet restrictions. -Gina

Thank you Lisa for the opening to the question that I have been struggling with. My son is not diagnosed with Autism but has benefited from being GFCF for about 1&1/2 years. He has significant ADHD, a tic disorder, and anxiety and was on several high dose medications at the same time - which we have weaned off. RAST tests run by an environmental allergist came back positive for Milk (2+) and Wheat (3+) a year and a half ago. I joined the GFCF kids list serve just to find some recipes to feed him. Over time I saw many behaviors in my son common to those described by others on the list ............ so after a very short experiment adding wheat back, we went completely GFCF. Since starting the diet, we feel that we have gotten the son back that we had several years ago, all be it kind of organizationally and attentionally challenged. My dilemma is whether to attempt desensitization. It makes sense that if he had a opioid peptide problem and a leaky gut, he would have a positive rats test to milk and wheat (we really never ate barley, oats, or rye) but desensitization would be pointless. But, if it is just an immune mediated allergy, then desensitization would allow him to live a less restricted life and participate in other activities, (parties, trips, camps et.) that other teenagers do with out mom packing something separate. Desensitization would require travel and a fair amount of money, something we are willing to do if we thought that it would have a good chance of giving him more "freedom," but we don't want to put him through this if there is little chance of it being effective. We live fairly close to Dr. Bradstreet in Palm Bay (3 hours), but he will only see kids with Autism. I have E-mailed the Autism Center at the University of Florida in Gainsville, but not gotten a response. Does anyone have any thoughts on what else we should consider in sorting through this? [PLEASE NOTE: I'M NOT TALKING ABOUT KIDS WITH WHEAT ALLERGIES OR OTHER IMMUNE-SYSTEM MEDIATED ALLERGIES. I AM TALKING ABOUT THE (MOSTLY AUTISTIC) CHILDREN WHO HAVE PROBLEMS WITH THE OPIOID PEPTIDES FOUND IN GLUTEN AND CASEIN.]

Hi Everyone, Brenda, What's icing sugar? I have no clue if there is any available that doesn't have corn in it. Does anyone else know? If so, where do you buy it? Diane, Can you tell me how to grind my own confectioner's sugar? Can you put something like sucanat in a coffee grinder, and have it come out resembling confectioner's sugar? Also, can you get corn free confectioner's sugar at a local health food store, or is it necessary to order it from somewhere? Who online sells it? We have date sugar, pure maple syrup, pure maple sugar pieces, honey and sucanat on hand, as we are trying to convert to using less refined sugar (on the advice of a health practitioner who is working with Alex.) (I've never given him much sugar, so sugar's not what he is missing most right now.) For his b-day though, if necessary, we can use refined white sugar -- since birthdays only come once a year! Thanks for all the recipes and ideas everyone! P.S. Diane, yes I'd love some more recipes! Thanks!! --And more from anyone else too! Janice

Betty, If you are able to use a different dairy substitute, you can convert the Dari-Free ice cream recipes by adjusting the liquid ratio. I converted some of mine this week, and if you have a specific recipe that you would like to convert, let me know. It may be possible to make it without the Dari Free and achieve a similiar flavor(with some tweeking and patience, of course). I must admit, the Dari-Free was easy to have pre-mixed with confectioner's sugar, flavor, etc.. to have on hand for a quick batch of ice cream, though. Diane

I have only posted here once and it was long ago, but I post often on the www.gfcfdiet.com board (Cindy K). My son is sensitive to just about everything, including corn. SerenAid did not help with most foods; only wheat, it seemed, so we very rarely used it. My son, age 7 1/2 has been on the diet for one year. We started Devin Houston's enzymes three weeks ago and are simply stunned. The only reaction seen is wetting, which Devin says should decrease over time. My son is quite high-functioning, yet was becoming sensitive to so many foods, so this is very exciting for us. He has begged me daily to let him buy his lunch. Well, he did on Friday with no reaction. I ate lunch with him so I know that he had tortilla chips, cheese dip, pineapple, and an orange drink. I saw absolutely none of the tell-tale signs of past diet infractions. He did wet that night, but as I said, it is expected to get better. My son has also eaten out three times and been to a reception with no problems. We are continuing to be gfcf, but I was able to put foods in his lunch he previously could not handle such as, peanutbutter, cashew butter, jelly, and carrots. The only food I'm not sure about is chocolate, which I need to test again. I saw my son have a little sound sensitivity after some chocolate, so I hope to determine if the enzymes do or do not help with it. It could also be that he had a lot of sugar, which I've heard can cause some sound sensitivity if there is a yeast problem. I believe Devin is going to be at a nearby hotel during the DAN conference. I have met Devin; he is a wonderful person and will spend endless amounts of time answering your questions if you e-mail or call him. His website is www.houstonni.com. I'm not connected to his company in any way- just a very happy mom!

Hi! My son's 5th birthday is Friday. I want to take in some cupcakes or other special treat for the kids in his preschool class on Thursday. This will be the first desert I have made for him since I discovered about all his allergies. Also, I'll need to make a birthday cake for his party at home too, next weekend. I don't mind making two different things -- one thing that is safe for him, and one for the rest of the class, but I don't know where to start in selecting something for him. Any ideas? His food allergies include wheat, corn, dairy, peanuts, soy, carrots, tomatoes-- and a few other things, but those are the biggies. Thanks! Janice (mom to Alex, allergic to corn, dairy, wheat, peanuts, soy, tomatoes, carrots)

I am sure many of you have heard of Seren-Aid enzyme to help digest the proteins from gluten and casein. We tried these when I was concerned with possible cross-contamination and they seemed to help but no cure all. I have recently purchased the new more perfected enzyme from the inventor of Seren-AID (SP?). Many parents claim it is allowing their kiddo's to eat GFCF foods. I still haven't put it to the true test as I am a bit nervous. I did give my son oatmeal for breakfast this morning with the enzyme and we have seen no negative reaction. The true test for us will be the casein. I have to build up the courage. The website of Devin, the creator, is www.houstonni.com. He has two enzymes products one specifically for GFCF and one for more general use. I am going to email and ask if these enzymes help break down the corn. Those of you struggling with the corn issue may want to go to his website and email him directly. Good luck, Jennifer

Arghhhh! I had just started making ice cream almost daily for the family with my Vita Mix. Even my picking husband liked it. No more store bought junk, I thought. I am trying to find what is causing Evan's red rash and I am really afraid that it is corn. How can they do this to us!! Well, I guess I can try making sorbet instead but that was another way that I used to get calcium into all of them. Betty

<<I also found, at Overwaitea, a 1 l tetra pak of Whyte's Dari-Free - not Vance's. I wonder if they are the same? When we first went GFCF in January, I did a web search for Dari-Free and came up with the Whyte's site. I ordered from there, thinking that all Dari-Free came from Canada!! When my order arrived and I found that one bag was puctured, I called the Vance's toll free number that I had picked up along the way somewhere, thinking it was the same place. The guy that answered was VERY surprised that Whyte's was selling Dari-Free, and thought my shipment might be old. He also told me I had way overpaid. But it did taste okay and thankfully we are not corn sensitive. From what I can tell, the The Whyte's and Vance's Dari-Free are identical. Jolene in Iowa

In a message dated 5/6/01 4:17:00 PM Eastern Daylight Time, dhartman@... writes: Debbie Jusi and I have both confirmed with Stan Abserold that the Dari-Free now contains derivatives that may be from corn. FYI...it is Stan Rasmussen. The Abserolds are Vance (father) and Glenn (son.) LL

Hi, My DH's birthday is coming up and I have been trying to find a cake and frosting recipe that will work with carob since our son can't have chocolate. His Dad has agreed to anything I can make that our son can eat as well (what an agreeable birthday boy!!). I have tried some of the GFCF cake & frosting recipes and they are all really blah tasting. I know if I could add cocoa they would taste better, but cocoa is out. I have carob powder but it is sort of strange tasting. Anybody experimented with it and come up with some good recipes? Thanks for anything you can come up with! Donna

My son is on day 5 of the elimination diet and is eating very little. My question is, what are some of the withdrawal symptoms that your children have exhibited? My son has been dairy free for a year, but this week a DAN doctor put him on an "everything free" diet which is impossible!!!!!! I was wondering what we should be looking for in terms of withdrawal and also in terms of improvement. Thank you!!! Alison

Hi, I need some advice on mixers. I bought a West Bend electronic stand mixer a few months ago. I am now ready to bite the bullet and buy a kitchen aid stand mixer. There are 2 models I am trying to choose between the 4.5 quart 300 watt stand mixer, and the 6 quart epicurean series 475 watt stand mixer. Does the difference really matter? Anybody have experience with both? Thanks, Joan Have a wonderful day!

Brenda-Lee, I have been getting the digest OK. Sunny

Try this. :-) Jay Homemade Edible (but not too tasty) Bubbles copyright, Diane Hartman 2001 ¼ cup Sun and Earth liquid dish detergent (or acceptable substitute) 2 tsp glycerin (available in health food stores or through Now Nutrition) 2 cups water Combine ingredients in plastic bottle with screw type lid, and shake gently to combine ingredients.

From: Wendy Wark <ANAFFECT@... Subject: AD: Banana-Pecan Bread Recipe Hi Listers: Below is a delicious, moist, easy Banana-Pecan Quickbread recipe. *~~~*~~~*~~~*~~~*~~~*~~~*~~~* BANANA PECAN QUICKBREAD 1/2 c. margarine or butter 3/4 c. sugar 2 eggs 3 overripe bananas 1 t. vanilla or 1/2 t. coconut flavoring 2 c. All Purpose GF Flour Mix 1 T. baking powder 1 c. pecans, finely ground Cream margarine with sugar. Beat in eggs, bananas & flavoring. Blend in remaining dry ingredients and pecans for 1 min. Pour batter into greased 5 x 9" loaf pan. Bake 350 deg. for 1 hr. Do not underbake. ~~~*~~~*~~~*~~~*~~~*~~~*~~~**~~~*~~~*~~~*~~~*~~~*~~~*~~~ *~~~*~~~*~~~*~~~*~~~*~~~*~~~* ALL PURPOSE GF FLOUR MIX 1 c. brown rice flour 1 1/4 c. white rice flour 1/4 c. potato starch 2/3 c. tapioca starch 3/4 c. sweet rice flour 1/3 c. cornstarch 2 t. xanthan or guar gum

Pork Chops With Peppers & Onions Boneless chops are smothered in green onions and red peppers for this fast and easy skillet dinner. Yields: 4 main-dish servings Work Time: 10 minutes Total Time: 30 minutes * 4 boneless pork loin chops, 1/2 inch thick (about 4 ounces each), trimmed * 1/2 teaspoon salt * 1/4 teaspoon ground black pepper * 2 teaspoons olive oil * 1 bunch green onions, green tops cut diagonally into 3-inch pieces, white bottoms thinly sliced crosswise * 2 medium red peppers, cut into 1 1/2-inch pieces * 1 garlic clove, crushed with garlic press * 1/8 teaspoon crushed red pepper * 1/2 cup GFCF chicken broth 1. Heat nonstick 12-inch skillet over medium-high heat until hot but not smoking. Add pork chops to skillet and sprinkle with salt and pepper. Cook chops about 8 minutes or until lightly browned on the outside and still slightly pink on the inside, turning chops over once (reduce heat to medium if chops are browning too quickly). Transfer chops to plate; keep warm. 2. To skillet, add oil and green-onion tops, and cook 4 minutes. With slotted spoon, transfer green-onion tops to small bowl. In same skillet, cook red peppers and green-onion bottoms 8 minutes, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Stir in broth and half of green-onion tops; heat through. Spoon pepper mixture onto platter; top with chops and remaining green-onion tops. Each serving: About 210 calories, 26 g protein, 7 g carbohydrate, 8 g total fat (2 g saturated), 2 g fiber, 71 mg cholesterol, 495 mg sodium.

Orange Pork & Asparagus Stir-Fry Slices of lean pork tenderloin are quickly cooked with fresh asparagus and juicy orange pieces. Yields: 4 main-dish servings Work Time: 20 minutes Total Time: About 30 minutes * 2 navel oranges * 1 teaspoon olive oil * 1 whole pork tenderloin (about 3/4 pound), trimmed, thinly sliced diagonally * 3/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1 1/2 pounds thin asparagus, trimmed and each stalk cut in half * 1 garlic clove, crushed with garlic press * Kumquats on the stem, for garnish 1. From 1 orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. Cut off peel and white pith from remaining orange. Cut orange into 1/4-inch slices; cut each slice into quarters. 2. In nonstick 12-inch skillet, heat 1/2 teaspoon oil over medium-high heat until hot but not smoking. Add half the pork and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 2 minutes or until pork just loses its pink color, stirring frequently. Transfer pork to plate. Repeat with remaining 1/2 teaspoon oil, pork, 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Transfer pork to same plate. 3. To same skillet, add asparagus, garlic, orange peel, remaining 1/4 teaspoon salt, and 1/4 cup water; cover and cook about 2 minutes or until asparagus is tender-crisp, stirring occasionally. Return pork to skillet. Add orange juice and orange pieces; heat through, stirring often. Garnish with kumquats if you like. Each serving: About 165 calories, 24 g protein, 8 g carbohydrate, 4 g total fat (1 g saturated), 2 g fiber, 50 mg cholesterol, 495 mg sodium.

Lighter Beef & Broccoli A streamlined version of the popular Chinese dish -- it's almost as quick as ordering takeout. Yields: 4 main-dish servings Work Time: 25 minutes Total Time: About 37 minutes * 1 large bunch broccoli (about 1 1/2 pounds) * 1 pound beef tenderloin steaks, trimmed, thinly cut into 1/8-inch-thick strips * 3 garlic cloves, crushed with garlic press * 1 tablespoon grated, peeled fresh ginger * 1/4 teaspoon crushed red pepper * 1 teaspoon olive oil * 3/4 cup GFCF chicken broth * 3 tablespoons GF soy sauce * 1 tablespoon cornstarch * 1/2 teaspoon Asian sesame oil 1. Cut broccoli flowerets into 1 1/2-inch pieces. Peel broccoli stems and cut into 1/4-inch-thick diagonal slices. 2. In nonstick 12-inch skillet, heat 1/2 inch water to boiling over medium-high heat. Add broccoli and cook 3 minutes, uncovered, or until tender-crisp. Drain broccoli and set aside. Wipe skillet dry. 3. In medium bowl, toss beef with garlic, ginger, and crushed red pepper. Add 1/2 teaspoon olive oil to skillet and heat over medium-high heat until hot but not smoking. Add half of beef mixture and cook 2 minutes or until beef just loses its pink color throughout, stirring quickly and frequently. Transfer beef to plate. Repeat with remaining 1/2 teaspoon olive oil and beef mixture. 4. In cup, mix broth, soy sauce, cornstarch, and sesame oil until blended. Return cooked beef to skillet. Stir in cornstarch mixture; heat to boiling. Cook 1 minute or until sauce thickens slightly, stirring. Add broccoli and toss to coat. Each serving: About 245 calories, 28 g protein, 10 g carbohydrate, 11 g total fat (3 g saturated), 3 g fiber, 57 mg cholesterol, 1,010 mg sodium.

Hi...... Many of my Chinese recipes call for Hoisin Sauce. What is it, and is it GFCF? If it isn't GFCF, does anyone have a recipe for it? We're eating a lot more Chinese food these days, since most of it takes very little adaptation for the diet. Thanks so much...............Linda in Boise

I think this would probably work using a milk sub for a casein free dish. Joanne

I found this recipe on the bag of Arrowhead Mills Puffed Millet. I am sure that it will work as well with puffed rice. Puffed Cereal Balls 1/2 cup honey/sorghum syrup 1/4 cup dry gfcf milk 1/2 cup gfcf peanut butter 1 teas. vanilla 2 cups puffed cereal Stir the firs four ingredients together until well blended. Add the puffed cereal. Mix gently. Spoon by the teaspoonful onto serving place. If desired, the balls may be rolled in rice flour. (I was thinking that sesame seeds or coconut would also be good) variation: nuts, raisins, seeds or coconut may be added to taste.

Hi- I've been cooking a lot more Asian food lately (so much of it's GFCF and good!). Tonight I made a chicken curry with coconut milk that turned out really good except that the sauce was a bit thinner than I'd like. Any suggestions how to thicken a sauce like that without getting it lumpy or heavy? The chicken curry recipe is below. Even the kids all liked it! Thanks, Jane from Madison, WI Malay Chicken Curry (Adapted from "Taste of Southeast Asia" by Barbara Hansen) 1-1/2 pounds chicken pieces (I used boneless, skinless breasts) 1 large potato 2 T. veg oil 1 small onion, finely chopped 1-inch piece fresh ginger, finely chopped 2-3 garlic cloves, finely chopped 2 T. curry powder 1-inch piece cinnamon stick 2 whole cloves 1 cardamom pod 1/4 tsp. cayenne pepper (or to taste) 2 c. coconut milk 1 tsp. salt 1 tomato, cut in 8 wedges steamed rice Cut chicken breasts into quarters. Peel potatoes and cut into 10 chunks; place in bowl of cold water till needed. Heat oil in Dutch oven. Add onion, ginger, garlic, curry powder, cinnamon stick, cloves, cardamom and cayenne. Saute over medium heat for 5 minutes, stirring frequently. Add chicken and (drained) potatoes and mix them with spices. Stir in coconut milk and salt. Bring to a boil, then reduce heat and simmer uncovered 45 minutes. Stir frequently, pushing chicken pieces down into coconut milk. Add tomato wedges; cook 15 more minutes. Serve with rice.

Penzey's spices have told me that all their spice mixes are GFCF except for the ones which list dried cheese and the taco mix has gluten. They make several sausage seasonings that you just mix with ground meat. The breakfast sausage mix would be like your typical pork sausage. Everything I have gotten from them is excellent. www.penzeys.com Here's the info on that sausage... Breakfast/Pork Sausage Seasoning Our best-seller. Traditional, Southern-style blend for breakfast patties and links. This is a good seasoning for beginners, as it is easy and doesn't need a casing. Mix 1 TB. with 1 lb. ground pork and work into 1 /4 " thick patties. Ground pork is much leaner than beef so start with a low flame, then finish over medium-high heat to brown. Hand-mixed from: salt, sugar, paprika, black pepper, sage, dextrose, nutmeg, cayenne pepper and thyme. Product# Description Price Qty 28110 1 lb bag 5.90 28181 8 oz bag 3.49 28149 4 oz bag 2.29 28152 3.6 oz glass jar 2.99 28136 1.8 oz plastic jar 1.49

* Exported from MasterCook * Flourless Chocolate Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Amount Measure Ingredient -- Preparation Method

My five yo son loves potato chips with onion dip. I made a great sub with tofutti brand better than sour cream and Mrs. Dash's minced onion medley, but now have concerns about soy. Has anyone played around with making a sour cream? I was wondering about gelatin, blended cooked rice, vinegar? Any ideas? Thanks. Lolita

I think she is offering a valuable resource for many busy parents who don't know how to get started on the diet. However, this list is for parents who have already begun the diet and need help with recipes. Perhaps a more appropriate place to advertise is the gfcfdiet website. I personally think the $195 for 3 hrs consultation and unlimited questions is quite reasonable. Most MD's won't even discuss the diet with you at any cost! And the one that told us about it cost $350/hr. Since for us it was the answer, I consider it money well spent. It would also be nice if Nadine could stay on our list and offer some insight from time to time. JMHO, Gina

this was posted to another list I am on and since some of the kids have this problem, I thought I would pass it on. I have not made it yet, myself but sure intend to try it out one the one boy who needs it. ========= Anti-Constipation Fruit Paste/Poop Goop? Dose 1 to 2 tbls per day for adults 1 pound prunes 1 pound raisins or pitted dates 1 pound figs 4 oz Senna tea leaves 1 cup brown sugar 1 cup lemon juice To prepare the tea, boil four cups of water, add to the tea leaves and steep for five minutes. Strain the tea and pour two cups of the tea liquid into a large pot, toss the rest.. Add the fruit (except lemon) to this pot and boil for five minutes. Remove from heat, add the sugar and lemon juice, mix. Allow the mixture to cool. Use mixer or food processor to turn the fruit mixture into a smooth paste. Spoon into jars or Tupperware and place in the freezer. Note: This fruit paste does not freeze solid but keeps well indefinitely in the freezer. Can be spread on toast or used as topping, if all else fails just take like medicine. Meridith

Here is a tip I learned from the local teenagers...use only five cups of cereal instead of the required six cups...they will come out more marshmellowy and less dry. I just tried the treats with Barbara's cereal, and Jake loves them. We are bringing them to a birthday party today.

Hi Everyone! My husband wants to use pork sausage in a recipe for our son, but he tells me that sausage never lists the ingredients on it (the kind you get at the meat counter where the ground beef is). Do any of you use pork sausage in your recipes? If so, what do you look for? Thanks! Kim Mom to Travis (9) autistic, and Kayley (5)

One package Miss Robens Chocolate Cake Mix(*the mixture contains xantham gum which is corn derived, but is considered safe for most corn allergic individuals) 3 tablespoons Spectrum Palm Shortening, melted 1 /2 cup Bette Hagman Flour (if rice allergic, you could use a different mixture) 1 Tablespoon Deb El egg whites app. 1 /3 cup water In a medium mixing bowl, combine all ingredients except water and mix well. Add enough water to form a crumbly moist dough that is rollable. Sprinkle confectioners sugar(corn free if corn allergic) on a suitable work surface and roll dough to 1/8 thickness. Cut into desired shapes. I used a one inch round cookie cutter. Bake at 350 degrees for 10-13 minutes(this will vary depending on the size of the cookie cutter that you use).

If you would rather use regular egg, you can reduce the water to 2 1/2 - 3 Tablespoons and use one medium sized egg. The Deb El egg white is a pasteruized dried egg product, it is availalbe in most supermarkets and at Miss Robens. It is good if you have kids that like to taste the cookie dough, because the pasterizing process eliminates salmonella risks. The approximately is because you just want the dough to the moist crumbly stage, and not too wet or tacky. You can also chill it for an hour or two to make it easier to roll, if desired. Diane

Thank you Angela and Brenda-Lee for letting me send this message out. I think I can really help a lot of people out there. I provide a unique personalized service to parents who need help implementing the diet, but I do charge for it, so I didn't want to take advantage of Angela who has worked so hard to put this forum together. I asked her permission to send this out (see the end of this note) and since no one has done this before, she said she was willing to try it once, and see how the members of the group react to it. I hope you'll all find the information I've included with this email helpful and interesting. My name is Nadine Gilder. I am the mother of an 11-year old autistic boy, Alex, and six years ago I learned about the Gluten- and Casein-Free diet and put my son on it. I also became very active in this field and was lucky enough to meet Dr. Bernard Rimland and get involved with the Autism Research Institute. For the last four years I've not only attended the DAN! (Defeat Autism Now!) conferences, that are sponsored by the Institute, but along with my husband Jules, have helped put together the conference's program guide every year. I attend the various seminars at the conferences and discuss the latest developments in the field with researchers from all over the world. Because I had such a difficult time learning about the diet and implementing it (there were no GFCF web sites or forums available in those days), I decided to try and help others. In the past few years I have developed a business that allows me to do this. Today I counsel parents of autistic children on how to implement the gluten- and casein-free diet. I do this either in person, or by telephone and I have helped parents all over the country. Whether in person or by telephone, my counseling sessions usually last between two and three hours. In that time I go over everything one could possibly want to know about the diet, the DAN! protocol (a treatment and testing plan developed by an international group of doctors who specialize in treating autistic children), where to buy foods, how to determine if a particular food is gluten- and casein-free, where hidden gluten and caseins are found, helpful hints for implementing the diet, pitfalls to be wary of, what kind of results you can expect to see and how long it will take, why the diet is so important, resources that are available and how you can take advantage of them, the best tasting, easiest to prepare and most fail-proof foods and recipes we have found, plenty of tasty recipes, and much more. Before each telephone conference, I send out three books that I have prepared which contain most of the material we're going to talk about. I charge $195 for the three-hour conference. This also entitles you to unlimited callbacks when questions arise. Although I try to be as thorough as possible, questions will always come up, and clients are encouraged to call back (at no charge, except for the phone call they make) to get additional information. I have attached two documents that will provide you with some useful information. Please feel free to duplicate them and hand them out. I look forward to hearing from you. Please feel free to call me at 732-473-9482. If you respond by email, please include your telephone number. Cordially, Nadine G. Gilder ngilder@... P.S. I also give speeches to groups of parents through sponsorship by local support groups or hospitals.

Hi everyone...does anyone know of a GFCF fig newton or a recipe for something similar? This used to be my son's favorite and I haven't found a substitution for it yet. Thanks!!

I just read the yummy cake recipe...I'm going to try it out this weekend...thanks! Does anyone know how to put a topping on this recipe to make crumb cake? Please send me the recipe for this if you have it. Nancy

THOUGHT I would Share this...I love Boston Market Sweet Potatoes, and the GFCF rendition was delicious too! 4 Sweet Potatoes 1/2 Stick GFCF Margarine (being corn free, we used KP Mothers) 1/2 Bag marshmellows (we used KP) 1/4 cup maple syrup BOIL Potatoes about 1/2 hour until soft. Peel them under cold water (you can do this with your fingers) Throw into food processesor, and blend until smooth (about 5 secs) Melt Margarine, and marshmellows in pot, or microwave, put in processor. Add 1/4 cup syrup to processor. Blend until smooth....Fooled my kids :)!-Shari

I just have to post a recipe that I tried. It comes out of Carol Fenster's book entitled "Special Diet Solutions". Basic Cake(White or Yellow) 6 Tbls. GFCF margarine 1 c. sugar 2 large eggs(or 3 egg whites) 1 Tbls. grated lemon peel 1 c. white or brown rice flour 6 Tbls. potato starch flour 2 Tbls. tapioca flour 1 Teas. xanthan gum 1/4 teas. baking powder 1/4 teas. baking soda 1/3 teas. salt 3/4 c. GFCF milk(it calls for buttermilk, just add 2 teas. apple cider vinegar and enough milk to equal 3/4) 1 Teas. GFCF vanilla extract Mix together margarine,eggs and sugar until blended.Add lemon peel. In a seperate bowl combine flours,xanthun gum, baking powder, soda and salt. In a seperate measuring cup prepare mix and mix with vanilla extract. On low speed add dry mix to egg mixture alternating with milk. Mix just until combined. Spoon batter in to pans. I used this recipe for making cup cakes. The recipe states that it rises better if made in small pans. They suggest a 9x5 loaf pan. In the 9x5 pan let cook 50-55 minutes. In smaller pans 35-45 minutes. When I made the cupcakes I cooked them for 30 minutes.

Channel Time (ET) Series Title Episode Title remind me, functional information DHC Apr 30, 2001 2:30 PM She TV Episode 66 [_] DHC May 5, 2001 6:00 AM She TV Episode 66 [_] DHC May 7, 2001 1:00 PM Medical Diary Barbara & Sheldon's Story: Living with Autism [_] DHC May 7, 2001 5:00 PM Medical Diary Barbara & Sheldon's Story: Living with Autism [_] DHC May 12, 2001 12:00 PM Medical Diary Barbara & Sheldon's Story: Living with Autism [_] DHC May 20, 2001 10:00 PM Fires of the Mind The Invisible Wall: Autism [_] DHC May 21, 2001 2:00 AM Fires of the Mind The Invisible Wall: Autism [_] DHC May 27, 2001 2:00 AM Fires of the Mind The Invisible Wall: Autism [_] [IMAGE]-Submit

Possibly televised on CSPAN.. look for it. Angela WHO: GOVERNMENT REFORM COMMITTEE, DAN BURTON (R-IN) CHAIRMAN WHAT: Full Committee Hearing: "Autism - Why the Increased Rates? A One Year Update." WHEN: Wednesday, April 25, 2001 at 11:00 a.m. and Thursday, April 26, 2001 at 10:00 a.m. WHERE: 2154 Rayburn House Office Building BACKGROUND During the 106th Congress, the Committee began investigating the dramatic rise in autism rates. What once was considered a rare disease affecting 1 in 10,000 children now is estimated to affect 1 in 500 children in the United States. In some areas, the rates are dramatically higher. The Committee will examine several issues that arose during the course of this investigation. These issues include: * The need to fully understand the actual incidence of autism and autism spectrum disorders; * The potential link between thimerosal-containing vaccines and acquired or late-onset autism; * Late-onset Autistic Entercolitis and its potential connection to the Measles/Mumps/Rubella (MMR) vaccine; * The lack of federally-funded research regarding these issues; * The need for more autism research that will lead to better treatment options and cures; and * The need for more practice-based research to evaluate current treatment options. WITNESSES FOR WEDNESDAY, APRIL 25: PANEL I: The Honorable Christopher H. Smith (R-NJ) and The Honorable Michael F. Doyle (D-PA), Co-Chairs of the newly formed Autism Congressional Caucus. PANEL II: James J. Bradstreet, MD, FAAFP Cindy Kay Schneider, MD, FACOG Jeff Segal, MD Sharon G. Humiston, MD PANEL III: Christopher J. McDougle, MD, Riley Children's Hospital, Indiana University School of Medicine Andrew Wakefield, MD Walter Spitzer, MD, Faculty of Medicine, McGill University, Montreal, Canada Boyd E. Haley, PhD, Department of Chemistry, University of Kentucky David G. Amaral, PhD M.I.N.D. Institute, University of California, Davis Dr. Elizabeth Miller, Public Health Laboratory, England Dr. Thomas W. Clarkson, Department of Environmental Medicine, University of Rochester PANEL IVa: Marie McCormick, MDSC, Chair, Committee on Immunization Safety Review Institute of Medicine WITNESSES FOR THURSDAY, APRIL 26: PANEL IVb: Steven E. Hyman, MD, Director, National Institute of Mental Health, National Institutes of Health Karen Midthun, MD, Director, Office of Vaccine Research and Review, Food and Drug Administration Coleen Boyle, PhD, Chief, Developmental Disabilities Branch, Centers for Disease Control and Prevention

I made this tonight and it came out fabulously. Enjoy! Sweet & Sour Tofu by me) Sweet & Sour Sauce 1 cup pineapple juice 1/3 cup rice vinegar 2 Tbs soy sauce 2 Tbs cornstarch 3 Tbs tomato paste 2 Tbs honey 1 Tbs minced gingerroot dash of white pepper 2 Tbs oil 2 medium-size carrots, thinly sliced 1 medium-size sweet red pepper, sliced 1 medium-size green bell pepper, sliced 1 medium-size onion, sliced 1 clove garlic, minced 3/4 pound firm tofu, cut into strips 1 large tomato, cut into wedges 1 8-oz can pineapple chunks or tidbits in own juice, drained (1 cup) 2 Tbs toasted sesame seeds Garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig of fresh coriander, optional In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining sauce ingredients. Set aside. I sauteed the tofu to brown it. To do this, whisk 1 egg with 2 Tbs soy milk and seasonings you like. I use pepper, garlic powder and onion powder. Put gluten-free flour on a plate. Dip the tofu strips in the egg wash and then the flour. Brown the tofu in a large skillet or wok with just a bit of oil. This will only take a few minutes. I like the taste of tofu much better this way. When all strips have been browned, put in a small dish until it's time to add this to the stir-fry. In a large skillet or wok, heat the oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp-tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. Serves 4-6

Freeze them and then microwave them? Make "bread" pudding? BL ****************************** * v'col netivotcha shalom * ******************************

From: Celiac/Coeliac Wheat/Gluten-Free List From: Nancy Garniez nancygarniez@... This recipe produces a non-crumbling cookie which looks and tastes like the real thing, so to speak, if not, indeed superior. It is adapted from the 11th edition of the Fanny Farmer Cookbook. Heat oven to 400. Cream together: 1/2 c. shortening 1/2 c. sugar (I use 1/4 c. plus stevia, to taste) 1/2 tsp vanilla 1/2 tsp. almond flavoring Stir in 1 egg. Sift together: 1 1/2 c. flour (I use 1/2 c. lentil, chickpea, or other bean flour for texture; 1 scant 1/4 c. potato starch, one generous 1/4 c. tapioca flour; 1/2 c. mixed rice flour, again for texture, and depending on your preference: I mix white rice, brown rice and rice bran) 1 tsp baking powder 1 1/2 tsp Xanthan gum 1/2 tsp cinnamon 1/4 tsp powdered cloves 1/2 tsp salt Add to the creamed mixture and blend. Spread a scant half of the dough in a butter shallow pan, roughly 9 in. square or about 6 x 9 oblong. HINT: If you distribute the dough in the pan by spoonsful it is easier to spread it with a lightly floured palm of the hand. Cover the dough with lemon curd (sometimes called lemon cheese) or other slightly tart jam or marmalade--citrus marmalade is delicious). Spoon the rest of the dough on top and spread evenly. Bake 25 minutes. (If you turn the oven off and let it cool in the oven it acquires a terrific texture and a look to be envied by any baker.) Cut into bars and try not to eat the whole batch in one fell swoop. Since lemon curd is very eggy it helps bind the dough, thus I prefer it for best results. I find this one of the best cookies so far. I have already had lots of inquiries about lemon curd. I find it in my supermarket, made by Tiptree (an English brand). You can also make it yourself. In a double boiler top: 1/4 pound butter 1 1/2 cups sugar Grated rind of 2 lemons Juice of 3 lemons 6 eggs, slightly beaten. Stir well. Cook over hot water until thick, stirring occasionally. Store in a covered jar in the fridge. I have never made it myself so I don't know how it keeps, or how long it keeps. Nancy in nyc

To all corn-allergic or corn-intolerant persons, Papadini Lentil Bean Pastas contain small to trace amounts of corn in the baking powder used to produce the pasta. We have contacted the company and verified this to be accurate. The label which currently reads 100% lentil bean flour is to be modified shortly to reflect this. (Thanks Debbie for alerting us). Jay Jay Berger, PT Miss Roben's 800-891-0083 www.missroben.com

PARTY MINTS wheat, dairy, gluten, egg and corn free 1 / 4 cup margarine, melted 2 tablespoons water 1/ 2 teaspoon(approximately or until desired flavoring is achieved) -- ( I have used Frontier Peppermint, Orange and Lemon) 3 1 /2 cups corn free confectioners sugar (additional if needed to form a workable dough consistency) natural food coloring optional ( I added 2 teaspoons ground dried red beet powder for a medium pink color) In a medium bowl, combine melted margarine and water. Gradually add confectioners sugar, blending until the mixture reaches desired consistency. Candy can be divided before coloring or flavoring is added, if you wish to produce multiple flavors or colors. Add flavoring and colorant, knead until smooth. Press mixture into small well greased candy molds, or form into a log using non-corn coated waxed paper and slice into small mints. Copyright, 2001, Diane Hartman, all rights reserved

CREAMSICLE SORBET dairy, wheat, gluten, egg, corn and soy free 2 cups canned peaches(in juice- if corn allergic, use variety in its own juices) 1/ 2 cup orange juice 1/3 cup Dari-Free powder 1/3 cup corn free confectioners sugar 1 teaspoon safe vanilla extract In a blender, process at highest speed for 45 seconds or until smooth. Transfer mixture to the canister of an ice cream maker and proceed with manufacturers instructions. Copyright, 2001, Diane Hartman, all rights reserved CREAMSICLE SHAKE -dairy, wheat, gluten, egg, corn and soy free 2 cups frozen peaches 3 /4 cup orange juice 1/3 cup Dari-Free powder 1/3 cup corn free confectioners sugar 1 teaspoon safe vanilla extract In a blender, process at highest speed for 45 seconds or until smooth and creamy. Serve. Copyright, 2001, Diane Hartman, all rights reserved

Betty mentioned Cheeto craving. After a year of gfcf, my son was delighted to find "Veggie Booty", by Robert's American Gourmet. While they are not cheesy, they are tasty and have the same texture and crunch as the baked Cheetos. They are green however. This didn't bother my son, when I offered them and said don't these taste sort of like Cheetos? I like them because they are crammed full of vitamins (60% RDA Vitamin A, 25% Vit. E, 60% Vit. C, 20% Vit D, 15% Vit. K, some iron, calcium and phosphorus, too.) Ingredients: Organic Rice, Corn, Organic Soybean flour, Expeller Pressed Canola Oil, Spinach, Yale, Cabbage, Carrot, Broccoli, Green Tea, Parsley, and Sea Salt. I know it sounds horrid, but they really taste great. They also have a product call Fruity Booty, which my daughter prefers because it tastes sweet and isn't green. She won't take it to school with "Booty" on it, so I have to put it in a Ziploc- preadolescents are so funny. LOL! I bought it most often at Sun Harvest (which is now owned by Wild Oats. Whole Foods said they could order it for me. I also remember Robert's having a website from which to order. (The bag says RobGourmet.com) I think Ms. Roben's had either Veggie or Fruity Booty in their most recent catalog. I LOVE this stuff; I can eat something crunchy and feel like I'm not just eating JUNK.

SOYNUT BUTTER ICE CREAM dairy, wheat, gluten, egg, and corn* free 2/3 cup soy nut butter( I used IM Healthy honey soy nut butter for one batch and the other(corn free for Tyler) I used IM Healthy Crunchy+ 2 Tablespoons honey- any soynut butter or peanut butter should work) 2 1 /2 cups water 2/3 cup Dari-Free powder 2/3 cup corn free confectioners sugar(available at Miss Robens or you can grind your own) In a blender, process all ingredients for 45 seconds or until smooth and creamy. Transfer mixture to the canister of an ice cream maker and process according to manufacturers instructions. If desired, add safe chocolate chips or chocolate pieces when the ice cream reaches soft serve stage. Copyright, 2001, Diane Hartman, all rights reserved

I've got puffed millet, puffed corn, buckwheat grouts, cream of buckwheat cereal, quinoa grains, dried cranberries, dried plums, the usual array of gfcf flours, honey, sorghum syrup, eggs, cinnamon, vanilla, white grape juice. Seems to me that I can make a great snack bar out of this stuff, but I don't know how. Have searched archives to no avail, and I don't want to add marshmellows. Can one of you brilliant cooks (that leaves me out, of course) tell me how to make a snack bar out of some of the above? Eternal thanks, Linda

Here is the potato milk information... It is called Vance's Dari-free. You can buy it online, or some health food stores carry it. It is the only milk-free drink my son will drink, and it's wonderful. It comes in powder form, so you can make the milk as thick as you want. It is also easy to bake with, and if you add cocoa powder, it makes great chocolate milk. My son is also sensitive to soy and gluten, and it doesn't contain either one of these. Here is the web site: www.vancesfoods.com If you order the milk, also order the container. It is very convenient to mix with. Good luck! Nancy

Charlotte Have you tried calling the pastor of your local SDA church? Most of them either have access to Vance's or members of the congregation get together to order it. In our case, a "book mobile" brings it in 3 times per year, but I don't know what they do in Hawaii. Wouldn't hurt to try. At the very least, the pastor might be able to point you in the direction of a health food or other specialty food store that sells non-dairy replacement products like Vance's and Soymage. BL ****************************** * v'col netivotcha shalom * ******************************

From the Reed Martin Special Education Law News Letter: "AUTISM AWARENESS MONTH: Celebrating the spirit of April as Autism Awareness Month, and April 27 as Autism Awareness Day, we urge your support of the House Concurrent Resolution introduced by Christoper Smith of New Jersey and Mike Doyle of Pennsylvania. Write your Congress person and Senators about it. Children with Autism are worth every dollar we can spend in research, early intervention, appropriate education and transition programs for community living and working. Autism awareness is the key." I'm sure you all have heard the same things over and over again, but the only way to get the funding necessary for proper research, education, etc is to harass the people who hold the purse strings. The gov't spent less than $120 per person affected with autism last year in research. That's pathetic. Lets tell our congressmen and women how we feel about it. Thanks for listening to my rants. Jim

My son has only been wheat/gluten-free for a week, but already his speech has improved dramatically (especially with pronouncing "L's"), and he no longer has daily heartburn. I've been able to successfully remove his two treatments of zantac per day. Has anyone else experienced either one or both of these when you removed the wheat/gluten? Although his diet is helping his symptons, we still have no idea why he isn't gaining weight or growing. We have been to a number of specialists, but they still haven't been able to narrow down the problem. Please let me know if you have similar experiences...maybe it will help us find a solution. Thanks! Nancy

I found acorn starch flour at the local international supermarket (thanks to Sharon from Virginia on the GFCFKids list). So what do you do with acorn flour? My husband, the outdoorsman and cook, remembered this recipe. I made it this morning and what a winner! My son went back for thirds. Good luck, J A Williams Acorn Pancakes and Bread from Native Indian Wild Game, Fish and Wild Foods Cookbook by David Hunt 1 cup acorn meal (I used acorn starch powder) 1 cup flour (I used amaranth) 2 tbsp baking powder ½ tsp salt 3 tbsp. sugar 1 egg, beaten (I used Ener-G Egg Replacer) 1 ½ cup milk (I used almond milk) for pancakes or 2 cups milk for bread 3 tbsp. oil Sift together dry ingredients. In separate bowl mix together eggs, milk and oil. If using actual almond meal instead of flour, use less milk. Then, combine dry ingredients with liquid mixture. Spread batter thinly on a hot griddle. When edges bubble and the bubbles stay open, flip and brown on other side. Serve with maple syrup or jelly. For bread proceed same as above. After combining dry and liquid ingredients stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400 for 30 minutes.

I am looking for a gfcf pastry flavoring, the kind that they use to make the danish so yellow and soft. I have been able to find some, but they cannot verify the gfcf natural flavorings. Any leads?

Hi, We have a six year old with coeliacs (who has been on a gf diet for nearly two years) who has recently had to a move to gfcf diet. Are there any members in the UK? We are struggling with shopping, any ideas or resources welcomed. Thanks Dan and Sarah Janes.

i buy bags of white northern beans at $.63/# (woohoo), rince them in a colander, spread them out on a towel to dry, and then grind them in my Vitamix. They work great in my muffins and cookies mixed with other flours like i would rice or soy. I do the same with the chickpeas. White northern are really high in calcium, and i'm always concerned about that with all of our alternative milks. oh, and brenda, that site was supposed to be www.suite101.com, did i correct that from the other day? katm0mdu

Hi all, I got a 'Great American Steakhouse Onion Machine'. Anybody ever fried an onion mum or blossom GFCF? Any ideas for good results? Thanks, Joan in Louisiana Have a wonderful day!

Did anyone ever try Bob's Red Mill all purpose gluton free flour? Can you substitute it for all wheat flour recipes?

I just made a cake using oat flour instead of wheat flour. It came out a little crumbly, and didn't rise as well. Is this typical? Is there a better flour to use? Thanks again! Nancy

I've finally gotten my son to drink a non-dairy milk by adding cocoa powder. This milk is potato based. It has some nutrients, but no protein. Is tofu a good choice to add? I can make it into a milk shake. If I add tofu, will the drink last in the frig a few days? Thanks!

Brenda, i belong to a group (just to read, not contribute) that i just love to explore for information that you might want to contribute to, also. it's called www.suite.com and i believe they just give a flat rate for contributing no matter how many hits you get. thought i'd share. katm0mdu

Isn't chickpea (garbanzo) flour the main ingredient in falafel? I'm sure it is--I would think you could get it without having to grind your own. LL

A while back I posted a request for GF rice krispies bar recipe to use with Barbara's Brown Rice Crisps (this is what I had on hand and somewhat readily/locally available). Well, I do believe, on the first try even, that I have a winner. Through trial but no error... someone had suggested that I use some vanilla in the krispies to add a little more flavor..so that's what I did.. I followed the recipe on the back of the jet-puffed bag for measurements I used the following ingredients 1 bag large jet-puffed marshmallows 6 cups of Barbara's brown rice crisps cereal 1 TBSP of Tone's vanilla Hain's safflower oil margarine (for the marg. to melt the marshmallows) They turned out GREAT..and had really good flavor...a lot closer to the "regular" rice krispies treats that I remembered. Anyway..thought I'd share. Andrea

Sue, If you go to the www.gfcfdiet.com website, there is a place to join. That's the easiest way to do it. LL

Debbie wrote: It was my understanding that the bread uses gluten containing grains i.e, spelt ect. * * * This brings up a question that I haven't yet found the answer to. My husband is a newly diagnosed celiac. I am still learning about a gluten-free diet. Gluten is a portion of the kernel of grain. Is there also gluten in the grasses of these grains? Or the sprouts? Wouldn't those be gluten-free because they are not in the seed portion? Sincerely asking. . .I have pondered over this for awhile now. Thanks for any help you can give me. LaDonna

Not yet, Carolyn, but I am looking at TheVines, if they are willing to pay authors outside the US. My contract with webseed will be up in about a month. Thank you for asking. It was a real shame about TS. They had a real wealth of information stored on their servers. Feels kind of like the library burned down in Alexandria again. BL ****************************** * v'col netivotcha shalom * ******************************

Has anyone ever heard of the Ezekiel Bread made from "spouts" It is sold as 100% flourless- The HStore told me that many are using this that are on the gluten free diet. Any feed back, anyone already check this stuff out. Joan kenjoan@...

Dear Joan, I have made several "impossible pies" and other "bisquick" recipe