Gluten Free Recipes

[INLINE] Marita, crisco is vegetable shortening confectioner's and powdered sugars are both icing sugar we don't have brown powdered sugar in the States that i know of, sounds cool, though and I dunno about the spread, but i think so, as Kraft's marshmallows are. luv from katm0mdu

Pear juice is the safest juice for most all of the kids. I have not found a real good treat except for chocolate ones unless it was the sweet potato or pumpkin ones. Try this one I found in my files. Banana bread or Pumpkin bread 1 cup soy flour 1/2 cup potato starch flour 1/4 cup rice flour (can substitute potato starch flour) 3/4 tsp baking soda 1 1/4 tsp baking powder 1/2 tsp xanthan gum 1/2 tsp salt 1/2 cup shortening 2/3 cup honey 2 eggs well beaten 1/2 cup mashed banana or 2/3 - 3/4 cup pumpkin optional: 1/2 cup chopped nuts Sift dry ingredients together. Set aside. Cream shortening and honey beating until light and fluffy. Add the well beaten eggs. Beat well. Add the dry ingredients alternately with the mashed banana or pumpkin, beating after each addition until smooth. Stir in the nuts and pour into well-greased 8" x 4" loaf pan and bake for 1 hour at 350 degrees. You can use this for cupcakes or muffins.

I think Jane has an allergy/reaction to chocolate. She says "tummy hurts" and "head hurts" after eating the wonderful gfcf brownies made with cocoa( I am ashamed to tell you how fast we go through them)I found in the archives. Jane doesn't eat that much-just me! She is also addicted to her chocolate soy milk-RED WARNING LIGHTS!! Anyway, I am wondering if cocoa and semi sweet choc chips(gfcf both) are the same? Or are they made of different components,and thus she might tolerate one and not the other? If they are the same, I am in trouble as I am a choc-o-holic and I don't know what other sweet baked item to try. I guess carob-yuck-would work. I have Lisa's book and access to the archives, obviously, but has anyone had success with a non choc. or cocoa baked good that is guaranteed kid proof? I am so new at this yet that I don't have time to try all sorts of the recipes yet. Also, I am trying to avoid phenols and want to let her have juice. It's been 4 weeks since trying any. Isn't pear juice phenol friendly? Any others? Thanks Janelle

In a message dated 8/11/01 2:06:26 AM Eastern Daylight Time, jcalmetzger@... writes: I think the marshmallow cream is gfcf.... MOST BRANDS ARE NOT. Read labels! Last time I looked Solo brand was ok. LL

I have had one disaster after another with Noah's bread but all the winners suggest using smaller pans instead of one large one. My best results are with muffins or smaller pans. Larger pans leave large holes and sunken loaves for most of us or hard brick loaves that would make good door stops. Betty

Hi, I tried adapting a recipe for Irish Soda Bread today, but it did not turn out at all. Does anyone have a recipe for a nice potato bread? I also need a recipe for calamari - either for crumbing or batter, can anyone recommend one? Also does anyone make 'fish fingers'? Also, I am not familiar with some of your brands (being Australian), so I have a couple of questions: 1. Is Crisco an oil or margerine? 2. Is confectioner's sugar the same as castor sugar? 3. Is powdered sugar the same as icing sugar? 4. When a recipe says brown sugar - is this the brown powdered sugar or raw sugar? 5. Is Kraft Marshmallow spread gfcf? thank you all. Marita (who is over the moon today because AS son actually ASKED to have veges with his dinnner - has always refused them till now!)

Also, www.gfcfdiet.com keeps a list, but don't know how up to date they are. Amy in Oregon

is found in the muscles of animals (including us). For some people, excessive intake of additional lactic acid can cause muscle cramping. Rachel Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia Blessed Mother of Matthew, 6yo w/Autism, "Heaven's Joy," and lots of energy From: MagsSchwa@... Subject: Lactic acid I think I actually read that lactic acid is on a list of milk names. Dr. Pepper has lactic acid in it, so all of the generic clones do too. I enjoyed the generics so much that I drank it a lot, and got sick like milk does. I stopped drinking the sodas, and I got better. So, no lactic acid for me.

I was experimenting in the kitchen and came up with this. It's really good. It is the creamiest pudding I've ever had. While it is okay to refrigerate this until cool, though, do NOT store this one in the fridge; it gets too hard. There is nothing in it that needs refrigeration, so you can also cool it and store it (covered) on the counter. It is milk, gluten, corn, and egg free, and could be made chocolate and soy free. Rachel Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia Blessed Mother of Matthew, 6yo w/Autism, "Heaven's Joy," and lots of energy Chocolate Coconut Pudding--Microwave 1 can coconut milk + enough water to equal 2 c. liquid 6 T. tapioca flour 1/3 c. sugar 3 heaping T. GFCF chocolate chips 2 t. vanilla (mine was glycerin--vs. alcohol--based) 1 T. GFCF butter substitute Combine sugar and tapioca flour. Add coconut milk and water. Whisk together. Add chocolate chips. Microwave for four minutes, stirring after every minute HARD (best if you have a hand electric mixer to do this). It will look thick early on, but, if you don't cook it long enough, it will taste raw. After cooking, add vanilla and butter substitute. Mix well, and pour into dishes.

I don't have time to make my own at the moment, but am looking for gfcf food colorings. Any ideas of where I could get such a product? Does it exist? Janet in suburban Chicago

I LOVE chocolate pudding! Has anyone got a good recipe for this anywhere? I just realized last week (after buying some) that I can't eat it without getting sick (lactose intolerance, I think). So I've been completely off milk for about a week now (been off milk for months, but I've had small amounts here and there throughout). But I want pudding! Thanks! -Janna

Now that veggies are in season and great sales on them and meat because of the picnic season, we've gone stir fry crazy. My autistic son won't eat it (after 4 years GFCF he still won't eat fruits and veggies), but his brother and I sure love our GFCF stir fry. I use just a little meat, usually chicken breast, buying a lot when it's on a good sale. I cut the meat up and freeze it, 2 breast halves to a bag, and get lots of veggies, cut it all up and put it in a big bag and shake it, then freeze it in quart bags. I get carrots, broccoli, cauliflower, mushrooms, red and green pepper and scallions, cut them quite thin so they fry fast, and some fresh or frozen snow peas or pea pods to put in my "toss bag." A quart freezer bag of veggies with the meat served over rice feeds 6 - 8 easily; we always have leftovers for lunch the next day. No need for expensive frozen packages if you have the time to prepare ahead of time - and you can get the pieces uniform so they fry evenly, which you can't always with the frozen packages. Here's the recipe: 2 skinless, boneless chicken breast halves, cut thin and in bite-size piece 1 quart bag of veggies Generous handful of cashews (optional) Small cans of bamboo shoots, water chestnuts, chunk pineapple, baby corn, drained (optional) 4 TBS honey 4 TBS wine or other GFCF vinegar 4 TBS lemon or orange juice 2 TBS soy sauce or tamari 2 tsp cornstarch hot cooked rice or noodles cooking oil of choice In a small bowl combine honey, vinegar, juice, soy sauce and corn starch; set aside. Use just enough cooking oil to coat wok or large skillet (which works just as well as a wok), preheat on medium-high heat until oil is fragrant. Add frozen veggies and stir to cook for 3-5 minutes until heated through but still crisp. Remove veggies, add small amount of oil if needed and cook meat (3-5 minutes) until no longer pink. Push the meat away from the center of the pan, stir the sauce and add to the center of the pan. Cook and stir it until it bubbles and thickens. Put the cooked veggies back in, and add canned veggies. Stir this all up to heat and coat it with the sauce, for 1-2 minutes, and serve over rice or noodles. (Great without the rice or noodles too!) I also like to add some chopped fresh garlic cloves if I feel like messing with the garlic. Kate

I make lasagna using rice lasagna noodles, tomato sauce, ground beef, soymage mozzarella and fake ricotta cheese using tofu (the ricotta recipe is in the GFCF kids cookbook). I make a large batch, bake it, then break it down into individual portions and freeze. I defrost and reheat in the microwave and my kids love it. Cindy, Cameron and Zachary's Mommy

Message: 18 Date: Wed, 08 Aug 2001 03:29:42 -0000 From: cliffybayer@... Subject: support group Does anyone know of a good online support site for ASD parents? I don't want a lot of complaining, just a group that can understand and have suggestions...I don't have time to search for one. I just got Lisa's book delivered today. My ASD daughter said,"ooo, recipes!" when the UPS man pulled up. She knows I have been anxiously awaiting it. I can't wait to start cooking. I am getting tired of the same old thing and too new at this to feel comfortable venturing out... Also, after 3 weeks on gfcf diet(and wonderful, amazing, incredible results seen!!!!)Jane has started telling me "head hurt"(after eating dog food-which I have discovered she continues to crave and crawled under the dryer today to reach some stray nuggets. Yuck.)and "cry and cry" when offered grapes(after bad reaction). She is only 2 1/2 but I really think she knows what her body can and cannot tolerate. Am I being gullible(sp?) or have any of you had a similar reaction from your child at such a young age? Thanks again, Janelle TABITHA'S REPLY: Hi Janelle, My daughter is not autistic/asd/or anything else but I have an interesting story to share with you anyhow. I live in a very small town in AL and at the age of 21 after a lifetime of health problems due to CP, I was diagnosed with numerous allergies by my homeopath, many of them to foods I had been eating all my life because my Mom didn't know any better and such. Not blaming her, just stating how it was. I knew I had these food allergies but didn't know how to cook without the offending substances (over 200 foods, some of them very common) so I just said "who cares" and continued to suffer with an impaired nervous system and many other ailments too numerous to list. Fast forward a little to when I had my first child. She was born with yeast manifested through diaper rash that wouldn't go away. I later found out that she most probably got it from me in utero because I wasn't eating the right things for me. And then I started to nurse her. We took her to the homeopath and got the yeast cleared up but it never occurred to me that my daughter might also have some of my food sensitivities. I was still blowing off my food allergies/intolerances at that point, which include most gluten and caesin containing products. DD would get horrible stomach aches and colic lasting for days on end. I knew this wasn't right and something had to be done. The distress continued for weeks while I searched and searched and played detectivewith everything I ate, trying to think what could be the culprit here because I was told my food allergies and intolerances could not and should not pass through breastmilk. A friend had mentioned a diet based on blood type to me when I was pregnant and so did a doctor for another reason (I had strep that wouldn't go away and was threatening the baby's life). I had been craving peanut butter sandwiches on wheat bread my entire pregnancy. The doctor said "Cut out all wheat, dairy, and peanut butter for the rest of your pregnancy but don't make any other changes right now because you don't want to send your body into a tailspin while pregnant" so I did. The strep went away 48 hours after eliminating the offending foods and never returned in that or a subsequent pregnancy. But I went back to my old eating ways after dd was born, still not having put the pieces of the puzzle together. So about the time dd was 6 months old I started her on solid foods. We tried orange juice (not an offender that I knew of) in fresh, fresh diluted, gerber straight, and diluted gerber. Every time I gave it to her she would spit it out and cry. When I kept forcing it, she finally took the cup and threw it across the room. OK so no orange juice right now, maybe later. We were out in a restaurant and I got her mashed potatoes because I forgot the baby food (smooth food that doesn't require teeth I thought)...they ended up on the wall across from the table...THREE TIMES. Same thing with corn, anything dairy, even, as she got older, anything with a little bit of offending food mixed in. She also hated baby cereal, oatmeal, and a variety of other things. I began wondering what to feed her. About this time I ran across a book titled EAT RIGHT 4 YOUR TYPE by Dr. Peter J. D'Adamo, N. D. and remembered the blood type trigger that my doctor and my friend had mentioned. The discomfort when breastfeeding had continued all this time as well as the battles over getting her to eat. So I picked up the book, thumbed through it and knew I had to have it. I was O positive and O's are essentially supposed to be GFCF and no acid either (no orange or apple juice but pineapple juice OK). Also no corn, white or red potatoes, or...all the foods I had been eating all my life (every single one including peanut butter) and had been diagnosed as allergic to and some I didn't recognize as offenders. I went to the hospital, looked in dd's medical record from her birth and discovered she too was O positive. I eliminated the G and C foods and all of the other avoids (a food not to be eaten in blood type diet is called an avoid) from her and began giving her foods from the acceptable lists. Within 24 hours no more colic and stomachaches when I breastfed (see I went on the diet too) and she began to scarf down food happily in the high chair. Anytime I would give her an avoid, she spit it out and cried. I lost 9 lbs the first week, 40 total, and many of my health problems cleared up instantly. Blood type diet saved me from a life being bedridden and in a wheelchair with health concerns. I have since had a second daughter and she is B positive. I am currently eating only the foods common to both of us (B's are to be GF but can tolerate dairy in SOME forms on a limited basis if there are no other reasons why they shouldn't) and have not noticed any of the problems in her I noticed in child #1. But she does reject chicken (a B avoid which is ok for O's, which her O sister loves) and will eat white potatoes (ok for B's, avoid for O's, her O sister hates them, even french fries). So I think your daughter's reactions are true for what you are seeing. Believe them. She knows what is best for her body if you will just listen to her IMO. If anyone wants more info on blood type diet and GFCF, email me privately. I'm afraid the discussion might go too far afield of the stated topic of this list if we get it started onlist, and don't want to offend the moderator or break the rules. HTH, Tabitha Schaffer, TabMTBC@... Barbies? Crystal? Howdy Doody? Autographs? Snow village? I've got em, email me privately for more info

Is there a database being maintained of GF or GFCF products anywhere on the web? I have been to the gluten free kitchen website but wonder how often it's updated. I think when someone comes through with a post to the site about Motts or Save A Lot or something else and a list of their products that qualify, we should add them to a file in the files section of the list and then it can be accessed at any time by anyone as this seems to be a frequently asked question around here. If the moderator needs help knowing how to do this, I'll gladly be of service since I have done this many times myself for other lists with other information. Tabitha Schaffer, TabMTBC@... Barbies? Crystal? Howdy Doody? Autographs? Snow village? I've got em, email me privately for more info

Has anyone tried combining the two gums? What were the results. I was thinking I could stretch the $$ xanthan gum with the possible laxative effects of the guar.

3 weeks in... I am ready to attack my spice cupboard. Do I need to start from scratch with my spices? I know about the basics...baking soda, pwd, vanilla. I want to try some of Lisa's recipes in the book I spent all night reading and wonder if I need to go buy new spices. I have several brands in the cupboard. Thanks, Janelle PS Thanks for the support groups advice. Maybe I will "see" some of you there.

Does anyone know of a good online support site for ASD parents? I don't want a lot of complaining, just a group that can understand and have suggestions...I don't have time to search for one. I just got Lisa's book delivered today. My ASD daughter said,"ooo, recipes!" when the UPS man pulled up. She knows I have been anxiously awaiting it. I can't wait to start cooking. I am getting tired of the same old thing and too new at this to feel comfortable venturing out... Also, after 3 weeks on gfcf diet(and wonderful, amazing, incredible results seen!!!!)Jane has started telling me "head hurt"(after eating dog food-which I have discovered she continues to crave and crawled under the dryer today to reach some stray nuggets. Yuck.)and "cry and cry" when offered grapes(after bad reaction). She is only 2 1/2 but I really think she knows what her body can and cannot tolerate. Am I being gullible(sp?) or have any of you had a similar reaction from your child at such a young age? Thanks again, Janelle

I just bought the 25 lb bucket from Twin Valley Mills. I didn't imagine how much I was buying when I order it (LOL). Now my question is: how long does it last? I think I won't use it all so quickly. Do I need to pack it in ziplocs and freeze it? Can it stay in the plastic bucket and for how long? Thanks to all in advance. Cristina-WA Proud mom to Gary 4.7 ASD Sarah & David 23 mo NT twins.

I know Tofutti isn't guaranteed to be GFCF because one of the company that supplies ingredients won't reveal it's formula, or something like that. But have any of you who have kids that are ultra sensitive to G and C who eat Tofutti noticed any negative reactions? Janet in suburban Chicago

Is there such a thing as a GFCF potato chip that doesn't have a risk of cross-contamination? The two biggest manufacturers that sell products in the Chicago area, Lays and Jays, can't guarantee there's no cross-contamination since they are made on the same line as products containing G and C. Janet in suburban Chicago area

Hi! I am looking for a sugar free syrup. I know in the past I had copied one off this list, but I can't find it. I remember it used veg glycerin & maple flavoring, and maybe stevia?? Thanks!! TRacy

We've been GFCF, low sugar/anti-yeast and modified Feingold for almost a year now, but are just now going off eggs (because my son was a 2+ for eggs on the Immunolabs IgG Assay we had done a few weeks ago). Has anyone found a way to make eggless french toast that tastes somewhat like the real thing? I've got Ener-G egg replacer to use for baking, but it doesn't seem like you can use it for something like french toast. I'm on web-only, so if anyone can help me out, please e-mail me directly at mbilek@.... Thanks in advance! - Becky B. (Indiana)

I was very concerned when I read about Pacific Rice milk containing casein. I e-mailed. This is their reply:

Allergy Note: We have just recently discovered and confirmed with the Spectrum company that they also produce a soy based margarine on the same line as the shortening. And though they clean their lines extensively between runs, a risk of cross contamination with both soy protein and lecithin exists at least in principle. For further information please contact Spectrum at 800-995-1705. Thank you. Jay Berger Miss Roben's

I get the digest version, so I am responding to several posts: 1st - Polenta - My grandparents were from the Veneto region of Italy, so I grew up on this. It's quite funny to me to see the "foodies" get excited about what was basically peasant food. If you bought the prepared stuff, you can do several things with it. In all cases, you slice it. You can layer it in a casserole dish in place of lasagna noodles. You can brush it with olive oil then grill it and top it with tomato sauce. You can fry it in margerine or olive oil and eat it for breakfast with maple syrup (my favorite breakfast as a kid). You can heat it up and use it as a base for stew or chili. Like most things, it is better prepared fresh. But, I no longer stand over the copper pot for an hour stirring it with a piece of broomstick like my grandmother did. I buy the precooked corn meal (imported only) and it cooks in 5 minutes on the stove. We eat it about once a week in the winter, usually topped with a beef & tomato stew. 2nd - Challah bread, I make it regularly, my basic recipe, sometimes I replace 1/2 cup tapioca starch with almond meal. A touch of vanilla is also good. Wheat-free Challah Bread Wet Ingredients Dry Ingredients 1 1/2 cups water (about 105 degrees) 2 cups brown rice flour 1/4 cup melted margarine 1 3/4 cups tapioca flour 1 tsp. cider vinegar 1 1/2 tbsp. dry yeast 3 whole eggs 1 Tbsp. xanthan gum 2 egg yolks 1 1/2 tsp. salt 1/3 cup honey Put the dry ingredients in the mixer bowl, whisk together well. Mix the wet ingredient, (reserving a 1/2 cup of water) in a 2 cup measuring cup. Add to the dry ingredients and blend. Check for consistency, should be thick like cake batter. Add more water if needed. Mix well for 3-4 minutes. Put the dough into a ziploc bag, cut off a corner and pipe the dough in a zigzag onto a greased baking sheet. I make the challah's about 2" x 5". Bake at 400 for 15-20 minutes. It's not a braided challah, but it doesn't look that different. You could also make soft breadsticks in about the size he would eat. Bake a bunch at once and freeze for later. 3rd- Kitchenaid mixers, I bought mine at Costco about 2 years ago. I love it. It is wonderful for mixing GF breads. The flat beater is easy to clean, and with the 5 qt bowl I can make 4-5 mini loaves at a time. I also have a cuisinart and a Zogirushi. I use the Kitchenaid most of all. -Gina

Hi there! I am needing a recipe for zucchini bread that (hopefully) tastes like the real thing (not gritty, doughy, or rubbery). Does such a thing exist? My children all love "real" zucchini bread, but the gf apple and pumpkin breads I've tried have been really yucky! Thanks in advance, Sue C. who has an abundance of zucchini, Mom to 7 with 1 on the way (3 gfcf) in Massachusetts

Oops, I forgot to ask regarding the grapes... Jane continued to be agressive, grumpy, etc.. for several hours after eating the grapes. That suprised me and I wondered if that was possible or if I should be looking for another culprit. Thanks. Janelle

Hi I am enjoying the fourth night of a full night's sleep since being on week 3 of the diet. After 2 1/2 years of my daughter screaming and crying several times a night I am still waking up waiting.....I love it!!! She is happier, too, I am sure. Anyway, I gave her grapes yesterday after being off them for a week. She immediately became aggressive, grumpy, crying. Then after eating three or four, spit them out and said, "yuck". She always loved grapes. I am assuming they caused this(immediate??) reaction and she knew they made her feel yucky and thus spit them out? What do you think? Is this a typical reaction? Janelle

I had been drinking Better Than Milk (Plain and Chocolate )for a long time before my daughter was diagnosed PDD NOS. It is the only soy I like.

I bought my first DariFree from www.kirkmanlabs.com and after that bought it from www.vancesfoods.com They are cheaper than Kirkman by just a little. They are also the name and web site on the box. a 6 qt cartoon costs $7,95 plus shipping and 115 qts cartoon costs $124 plus shipping. Try their sample size first. It makes 8 oz for $2. I bought the $124 size and have not regretted it. It keeps well and I, myself, add Nestle's to it for chocolate milk, although they now make a chocolate DariFree. I prefer to make my own rather than have two supplies on hand. Bananas can cause problems for some of our kids. You should take him off the bananas if you are seeing this reaction. His body has had a chance to clear itself of the gluten and casein and now other intolerance's can be showing up. This happened to Evan with blueberries. Red rash around his mouth. Screaming and fussing. I gave him the usual that I give for infringements and added Benadryl, forgetting that it would put him to sleep. When he woke up, he was fine. Blueberries are out of the house for us. I have kept bananas away from him for weeks to see if they caused him any trouble but we have seen no reaction like you have seen. Betty

I bought a tube of it a while back. I knew I had read about it in Lisa's book, but when I went back for the recipe, it said to prepare it according to directions and pour in the bottom of the dish. I guess mine is already "prepared." What do I do with this? Do I cut it and fry it? What section of the store would I find "non-prepared" poenta? Thanks, Amy In Oregon

In a message dated 8/5/2001 6:44:31 PM Pacific Daylight Time, tobyjaco@... writes: Could this be from a banana? I am just confused because he has eaten them for so long, but I guess when I think back he always had the rosey cheeks too...(but the rosiness went away this past week that he didnt have the bananas). Anyone with advice, thank you in advance. That absolutely sounds like an allergy. Keep the bananas away and see what happens. Tiffany

Does anyone know of a good gfcf challah recipe? I need one ASAP so my preschooler doesn't have to miss out when the other kids in his class eat challah bread on Fridays. Also, have any of you used any of the recipes from Bette Hagman's books. Anything to be aware of, such as the best subs for dairy in the recipes, cooking times, etc.? Lastly, does anyone know if Bette Hagman has an e-mail address? I'd like to contact her with a few questions. Janet in Long Grove, IL Proud mom to Danny, 3 1/2, diagnosed PDD-NOS, and Allison (NT so far)

Anyone got any great gfcf bread and cake recipes for use with the Zojirushi bread maker? I especially need complete instructions for programming the machine. (I.e., how many minutes for each cycle, not generic instructions like "rapid rise".) Thanks for any help. Linda

Hi everyone, We're taking a family vacation next week to the beach in Delaware (Bethany/Dewey Beach area). I was wondering if anyone knew of a HFS in that area so I won't have to bring all my son's food (2 weeks worth) with us in our car on a eight hour drive, and with our little car and all our beach gear there won't be a lot of extra room. I hope someone can help me. Thanks. Michelle

DOes anyone know of a cheap resource for buying or ordering xanthan gum besides the Ener- G for $10 a packet?(I forget how many oz it is.)

I just visited our local Indian Market last week. I found sorghum (JOWAR) flour for $1.45 a pound. The Co-op charges around $4/lb! They had lots of other bean flours as well, including chana which is garbanzo. I bought some thin poha, does anyone have any poha recipes?? ORIGINAL POST:

Hi, just checking in today, tried a reply but board wouldn't set-upright so I'm posting instead. Usually, a teaspoon of vinegar or lemon juice is used in the milk sub to sub for buttermilk. Some have used a soy yogurt, plain. If the kids are reactive to the above foods, I don't have a sub suggestion but guess you'd have to make a 'straight' biscuit recipe. We've used Arrowhead Mills wheat free pre-mx. The biscuits are slightly gray, with a look of a whole wheat in it. They had to be hand formed, small, about the size of silver dollars, and don't raise much. We added the oil & soured milk sub., more gfcfbaking powder, according to their recipe on their box, later used w/o souring. Their recipe says it can be rolled and to place the cuts on a sheet, leave on warm oven top to pre-rise for 5 minutes, which might help with all thee gfcf type of biscuit recipes. There may never be a gfcf southern biscuit but our kid liked these but...some don't. Grandma Peg

Goodevening, Can anyone tell me if I can use something in place of tapioca starch in a gfcf flour recipe that I have. If it is possible to substitute, what can I use in place of it? Any help is a great help to me!!!! Thank you

I found some nice recipes for biscuits here, and wanted to try them out; but, I would like to know if any of them will taste like my old buttermilk biscuits (made like in the South, LOL), and what can I do to make them be "alike"? Can I use anything to sub for buttermilk, if I was to try and "re- arrange" one of them (or my old one)? Thanks in advance for the response. Cristina-WA Proud mom to Gary 4.7 ASD and Sarah & David 23 mo NT twins.

I found rice pasta for a fraction of the cost if you eat rice pasta. I also got large bags of rice for a fraction of the cost. Asian market.

I am so new at this that I want to know what I should look for at the Indian Market I am planning to go to this weekend. It'll be my first trip and I don't want to go every week. I know I can find poha there. What about quinoa(sp)? Anything else that I should stock up on?

In a message dated 8/2/2001 10:20:25 PM Pacific Daylight Time, kathymomof3boys@... writes: What are some ways that you know that you need to put your child on the GFCF diet? How are they acting that would give you an indication that they need to be put on the diet? I have a 2 y.o. that has Sensory Integration issues and Autistic Spectrum issues. Also a delayed speech and delayed development. Please help!!! Check out the FAQ on the gfcfdiet.com website gfcf faq sometimes we dont know if our child needs to be on the diet. The main issue is if there has been gut damage somehow that leads to the problem with caesin and gluten being digested incorrectly. What are your childs bowel movements like? Some children have severe diarrhea or constipation, then some have no problems. They are all different. Read through the website and you might get a better idea. Its really worth a try. Some kids are so "addicted" to foods with gluten and caesin. That might be a clue if your child is hooked on milk, macaroni and cheese etc. Tiffany

We are definitely on to something here! After the best day ever for Jane.....For dinner we had corn on the cob, broccoli, french fries and hot dogs(I burned the chicken breasts on the grill)with mayo for dipping sauce. First time Jane had ever eaten hot dogs. OM beef franks (preservatives!!). Within minutes Jane was stimming, peeing on the floor, humming, touching everyone and out of her seat. Even my husband was amazed at the transition! I am assuming it was the preservatives in the hot dog. Haven't done ketchup for a couple of days and that seems to be helping the hyperactivity. I will wait a few days and then try hot dog one day, corn, and then mayo on the following days. I don't think it would be the corn or broccoli or ff.since she has had those before. Do you? Do I really have to test each of those? That's overwhelming. I am thinking about doing some comprehensive allergy testing. My thoughts are Great Plains??? She was pretty well over the stimming, etc.. 15-20 min. later. I am a true believer after a very short time! I am planning to write a wonderful letter to the three doctors who said ,"Jane doesn't need a gfcf diet" while they shook their heads at me and rolled their eyes. This is one of our answers, I think to getting our daughter back.

Can I sub stevia for sugar? If so, what's the ratio? (I'm making corn bread, so in this case it's for sweetner) Thanks, Amy

Hi all, I am shouting from the tops of the mountains today!!! I pray this is the beginning of something wonderful, but also know about good and bad days. We are about 3 weeks into gfcf and I just realized today that Jane hasn't said "Eat. Eat. Eat" 1,000 times a day and demanded food ,for days. She also doesn't demand chips in bed anymore. She had the best day in her life today. No stimming, wonderful imagination, said night to her brother, picked up a new word from Oprah's show- oops. She is so involved in her world today-more than she ever has been. I know tomorrow may come crashing down, but this gives me so much hope. Do you really think this could be the diet working!!!!???? I hope and pray!!! I also made mac and cheese(nasty!!!!) but she loved it! I made my first choc chip cookies and another kind I got off this site and she had to try them several times, but finally started eating them! I actually let her eat them for breakfast bc I was just so glad she was eating!!! Thanks for listening. My heart has been racing all day bc I am sooooo happy!!! Janelle

Is there such a thing as gum that is gf/cf and corn-free?

I just got info from Health Valley Products that says that their Corn Crunch-Ems and Rice Crunch-Ems cereal could have a cross-contamination problem. Here's their disclaimer about the products: "Gluten-Free Ingredients: this means that the ingredients used in the product do not inherently contain gluten. However, in most cases, gluten containing products are produced on the same production lines. Consumers need to make their own informed decision about consuming these products." I'm new to GFCF, but these cereals are the only GFCF ones I've purchased that my son will eat. I think that's because they look similar to several non-GFCF cereals he ate previously. Do any of you know of other similar looking/tasting GFCF cereals? If your children are particular sensitive to G and C and they have eaten this cereal, have you noticed any adverse reaction in them. Janet

I have some SSI money from my son. I have read that people use their food processors and kitchenaid mixers a lot. I was wondering, if you had to choose between the two, which is more helpful? I am thinking the FP, but wanted to ask you all. Thanks, Amy in Oregon

I'm in Oregon, was wondering what doctor? Amy

I got some flax seed-not oil, just the little brown seeds, at the grocery store and wondered what do I do with them? I know this info is very likely in Lisa's book, but Mr Postman hasn't dropped that off yet. I'm in no hurry,but just read about everyone using that and it was on sale(always looking for a bargain remember)so I picked it up. Also, I picked up some...let's see...is it called sea salt??? I kept reading that in recipes, again, don't know why it is better than any other, but put it in my research pile. I guess these aren't phrased in the form of questions, but if you understand what I am asking please respond. janelle

I don't know how to respond to emails people send to me privately with that little paper clip attachment. My husband is still sleeping or I would ask him....anyway I have a list of DAN drs. from ARI and there are 3 in Houston and I have that on my to-do list today. Thanks Also,I am a huge believer in breastfeeding, but when Jackson(12mos NT) was a baby he had horrible colic, blood in stools etc..To make a long story and many tests later short...I was told to avoid all dairy. Well, I did, but didn't know of all the hidden sources and he cont. to be miserable. I went back and forth with a friend who is a La Leche leader and after many tears, etc... threw in the towel and put him on Nutramigen at 6 mos. He did fine until 12 mos and cows milk. Then he started getting tummy aches and throwing it up. I tried Enfamil Soy for Toddlers a few days ago and he is throwing up even more, but no tummy aches. I will call his pediatric gastro-whatever (can't remember?) today and see what she says. I haven't breastfed for 6 mos, so am sure that is not possible. I know that if I had been aware of the hidden source of "dairy" we would have been ok.

Gaynelle, I am attatching a document that will be included in my upcoming cookbook. It is pertaining more towards ice cream than fudgesicles, but the principals are similiar. I haven't experiminted too much with fudgesicles, but I imagine adding a small portion of oil or melted shortening, a pinch of a xantham or guar gum and a small amount of confectioners sugar would produce a creamier and smoother tasting dessert. The oil or fat help to reduce the sharp feel of ice crystals. Don't use too much, though or you will achieve undesireable results. Gums or gelatin have a similiar effect on the texture and size of the ice crystal. Again, use in moderation or you will end up with a gluey and gooey tasting dessert. Diane INGREDIENT FUNCTIONS IN DAIRY-FREE ICE CREAM MAKING Liquids Liquids are a required component in the formation of ice crystals. Ice crystals are a necessary element in the production of a solid dessert. It is important to remember the water content of various liquids differs. The higher the water content of a liquid, the more significant the volume of ice crystal formation. Sweeteners/Sugars The intensity of sweetness in a frozen dessert is decreased as the temperature is reduced. Therefore, the liquid ice cream mixture may have an excessively sweet flavor but in the frozen stage may have a well-balanced sweet flavor. Fat Adding fat (oils, melted shortening, etc) to frozen dessert will aide in the production of a smooth texture. Coconut oil and canola oil are two good choices when selecting products to compose the fat content of a dairy free frozen dessert. Avoid using strong flavored oils such as olive or safflower when producing ice cream. The flavor of the fat be used should be mild and not noticeable in the finished dessert. Stabilizers/Emulsifiers Gelatin, agar, guar gum, xantham gum, etc act as stabilizers and emulsifiers when incorporated into frozen desserts. These ingredients absorb and bind water. The absorption of the liquid reduces the crystal size, thus producing a smoother texture. However, excessive use of these items will result in a gummy and undesirable product. Air Introducing air via churning is a crucial factor in producing well-textured ice cream. The absence of air will result in a dense, coarse and grainy product. Air is most readily incorporated into the dessert mixture as it approaches the crystallization stage. Copyright, 2001, Diane Hartman, all rights reserved I'm hoping someone might be able to help me out here. Has anyone ever tried to make fudgesicles using one of the flavored milks (e.g., Chocolate Almond Breeze?) I haven't tried yet--but thought I'd check and see if anyone has done this...I've been thinking that I might need to add something to make it "creamy" and not full of ice crystals.

Don't everyone scream at me at once...but now that I am such a gfcf grocery shopping pro, I am wondering....why can't I buy store brand chips, corn syrup, french fries, etc... Actually my husband is wondering this(after I told him what I spent yesterday). You know how you've heard that the major manufacturers make all of the off brands, too. Anyway, just wondering.... Janelle At home mommy wondering if I can save some $$$

Hi Listmates I'm hoping someone might be able to help me out here. Has anyone ever tried to make fudgesicles using one of the flavored milks (e.g., Chocolate Almond Breeze?) I haven't tried yet--but thought I'd check and see if anyone has done this...I've been thinking that I might need to add something to make it "creamy" and not full of ice crystals. Has anyone had any luck using these milks for sorbet? Second request: I used to make breadsticks--that came out quite well--using the original Noah's Bread recipe. Now I only make the Modified Noah's Bread (which I think it Brenda-Lee's handiwork). Has anyone tried to make breadsticks from this recipe? Thanks for your help. Gaynelle

Parks has had three IgG and IgE test run over the last 4 years. He tests allergic to cow milks and cheeses, but he is not even intolerant to goat milk or cheeses. We stayed away from them until 6 months ago. We have had no problems with the goat cheeses. We only eat them 2-3 times a month for pizza. The first time he ate them, I watched him like a hawk for 3 days. I waited 2 weeks before we tried it again because I couldn't believe it wasn't a problem and the cheese is so GOOD! (I have also been GFCF for 3.5 years and missing pizza.) in peace and love, Cindy For what we get, we can make a living; what we give, however, makes a life. -- Arthur Ashe Life is an opportunity, benefit from it. Life is beauty, admire it. Life is bliss, taste it. Life is a dream, realize it. Life is a challenge, meet it. Life is a duty, complete it. Life is a game, play it. Life is a promise, fulfill it. Life is sorrow, overcome it. Life is a song, sing it. Life is a struggle, accept it. Life is a tragedy, confront it. Life is an adventure, dare it. Life is luck, make it. Life is too precious, do not destroy it. Life is life, fight for it. ---Mother Teresa

Congratulations and best of luck with baby!!! Denise On Long Island New York * On Thu, 02 Aug 2001 01:05:29 -0000 "Ashley" <ashbilmar@... (did I mention I am having a baby in 2 weeks!!!!!!). Again thanks to you all! Ashley

Ok, The winner for peanut butter replacement was IM Healthy Soy Butter by a landslide. Unfortunately I didn't check the website until I returned from the grocery store. Next week. I was so proud of myself that my shopping trip (with binder of no no's) only took me 50 min. today! The first week it took me 2 hrs. The second week it took me 1 hr 45 min. I am getting good at this!!! teehee I was shocked (as I was the previous 2 weeks) at my total bill. It is costing almost twice as much as I used to spend per week! I was a very frugal shopper pre gfcf, however. My question is, am I doing something wrong? I feel I have the basic ingred(xantum gum-sp???), flours, etc... and am cooking from scratch almost exclusively. Does it get cheaper or is gfcf $$$? By the way, I ordered Lisa's book, so hopefully some of these ??? will be answered when I get the book. Thanks for all of your responses to previous posts. Janelle

Where can I learn what the symptoms are of Yeast Overgrowth-I think that is what it is called? Is there a website or book or institute I can call? I am going to get graphic once again bc you all are my best resource...my daughter has had a red, extremely itchy labia for months. I have been to the ped. and two derm. Of course they are a ton of help. haha I am wondering if this is a sign of Yeast overgrowth? Maybe it's a yeast infection? Are they related? Any ideas? I'm jumping the gun, but which foods to avoid and which Kirkman's supplement to "correct this" if that is the case? Thanks so much! Janelle

I am still in the process of trying to get past the lable. It has been 4 mos since my 2/12 yr was diagnosed as PDD/NOS. Getting past the lable and researching what you can do will help with the grief process. The best book for telling you how to get started is Facing Autism. It tells the first 10 things you should do(when you feel totally overwhelmed) One thing to be careful of is to not let yourself think, "Oh, it's not autism, so no big deal" You have to be your child's best advocate. Good Luck

I don't have any experience with tomato allergy, but the important thing to remember when you try something like this is to make sure that all other foods are definitely ok (no reaction.) That way you will be pretty sure that it is the test food causing the reaction. LL

Hi All, Today my son was "officialy" diagnosed with PDD. Although I knew my son had tendencies that fit the spectrum, I am still very unclear on what this means. I am under the impression that it is milder that "Autism" but that doesn't mean much to me. I am currently researching EVERYTHING and I was hoping to hear from other Mom's who have PDD kids. How are your children? Are they in school? What therapies are you doing? Any info would be greatly appreciated. Thanks Ashley

My mom checked into Wright's Liquid Smoke; this is what she emailed me. "Had a response to my question about the liquid smoke on machine today. The wood is burned in an enclosure of some sort and the droplets form in the air (so the lady said) and are bottled; according to the lady, it has no additives or flavorings put in it--food or otherwise. It is just pure liquid hickory smoke and is recognized by the FDA as natural." I am thinking that something has to exist as the moisture in that process, hopefully it is water but you never know and I plan to check it out further. I recall I got rid of my Liquid Smoke when I cleaned out my kitchen when we began his diet. I just don't recall what the label said on the Liquid Smoke. Rhonda rjohnson@... home educating 3 Cole, age 12; corn, dairy, wheat and barley, apples, chicken, tomatoes, and peanuts Shelby, age 8; blueberries and now cranberries, some vinegars Connor, age 5; no allergies! "We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons." (Alfred E. Newman)

Does anyone have a good suggestion for how to make dishes using Rice Noodles? I just purchased a few bags of different sized noodles from a local Asian Food store and noticed that some of the wrappers say to presoak the noodles in hot water, then stir fry, and others just say to boil them. Is there any method that you prefer? I tend to like my noodles more al dente, is that possible with rice noodles? Thanks for any suggestions. Sheryl

This delayed reaction that Lisa describes is similar to the remission that many adolescent celiacs experience. Some kids with a celiac (gluten intollerance) diagnosis experiment with gluten in their teen years. And they find that they don't get sick, immediately. I have a friend whose brother pronounced himself "cured" at age 18, only to be rediagnosed later. According to Dana Korn, author of Kids and Celiac, this experience is quite common. But the damage is being done silently only to rear it's ugly head later. Perhaps it has something to do with the way the body changes during puberty. I wouldn't experiment with the diet, it ain't worth it. And I guess I'll wait until my now 5 yr old reaches her teen age years to worry about her staying on the diet. All I can do now is remind her how good it feels not to be sick. Her school gave her a snack containing "wheat starch" in it and she was very cranky for 3 days afterwards. We explained to her why she felt the way she did, that it was not her fault, and that we will be more careful in the future. -Gina

Does anybody have a GF recipe for egg roll or wonton wrappers? The only ones I can find use wheat flour and if someone else has a successful recipe, I'd love to try it! Debbie

We like the Van's Frozen Gluten Free Waffles and the ones from Waffle Heaven. Far cheaper, however, to make your own (and they freeze well). Go to your library and look for (or get thru interlibrary loan) Bette Hagman's Gluten Free Gourmet - Living Well Without Wheat. Use the Rice-Soy Waffles. Yum! Are there any breads I can buy in the stores? You might find some Ener-g breads at the Health Food Store. There is a list circulating about which Oscar Meyer and Hebrew National things are okay. Can someone provide this??? Is fish ok? Fish prepared without gluten or casein is okay. How about a breading for See Lisa Lewis' Special Diets for Special Kids (the bible of GFCF cooking) for her breading mixture. Are oils ok to cook in? Oils are okay. Are there any soups that are See www.GFCFDiet.com for a listing of soups. Check the updates regularly for new listings and deletions. Better yet, get a pressure cooker and make your own soup in 15-20 minutes. Tastes like you slaved over the stove all day. Is white and brown rice ok? They sure are. Also go to the health food store and try some quinoa grain. A whole grain that cooks in 15-20 minutes and my kids love it. see www.GFCFDiet.com has a printable list of acceptable and non-acceptable ingredients. How about some good crackers, cookies or potato chips? We order (from Miss Robens) the biaglut Fette Cracker toast. Cookies also come from Miss Robens or we bake from the Lisa Lewis Book, potato chips can be found at the grocery store once you know what to avoid. Are canned fruits ok? Yes, as long as it is fruit and sweetener (no gluten or casein - watch out with the pie fillings) Egg whites are good, but not the yolk right? The entire egg is absolutely okay unless you have egg allergies. Do I have to use a vitamin for my son everyday, he wont take chewables. Try powdered or liquid vitamins in his drinks. I have heard a lot about the acidopholus, what exactly is this for? Acidolphilus (and bifidus) are friendly intestinal bacteria (the good guys). These can help maintain the proper balance of intestinal flora and help with yeast problems (common in Autism). I am sorry to sound so ignorant, we are just very We were all new once. Ignorance is never a problem - refusing to learn is the problem. Is there anyone here from upstate NY? Am willing to bet there are, we are from New England. Thanks so much I would love to hear some success stories regarding the diet and PDD! There are stories at the GFCF Diet site. We have been GFCF since Jan 2000. Son is much more alert and very much better and available for learning. His energy levels are much better, especially after starting some yeast free diet in June 2000. BUT, start with the GFCF first - don't want you to get overwhelmed. After awhile it becomes second nature.... Good Luck, Carol

I don't know how to ask this amazingly open ended question, but my 21/2 yr pdd daughter's main problems are in her aggression(bites, pinches etc..others and her little brother)and hyperactivity. We are in the process of trying to get insurance to cover a pyschologist who works with ASD, but we are convinced that sugar causes hyperactivity in her. I guess I am wondering, for those of you who have been at this for some time(compared to my 2 weeks), if there are any across the board food culprits? She loves ketchup and I wonder about the red dyes, but haven't had time to research additives, etc... We believe we already see a general reduction in Jane's hyperactivity(not so for the aggression)and believe it is due to no more teddy grahams,goldfish, etc...with g and c and countless additives....I am a true believer in foods causing many problems with our bodies and am determined to figure this out(along with some behavior mod.)without Ritalin(actually suggested by one ped. neurologist! The child is 2 years old!!!). Of course I hope with time, the g and c will be the main culprits, but just wondered if there may be something I am not aware of... Thanks for all of your support! I am constantly thinking up questions for you all and can't wait until I am not the new kid on the block and can answer some questions myself. Janelle Houston, Texas

In a message dated 7/31/01 10:09:59 AM Eastern Daylight Time, cliffybayer@... writes: Is Lisa's new book NEW or is it updated? I'm wondering if I should get her current book or wait until the new one arrives on Amazon. My new book will be new, not updated. If you don't have my original, that would be the one to buy because it has all the research and information. The new one will have some information that's updated, but will be mainly new recipes. it is not a second edition. In other words, if you were only going to buy one you should buy the first to get the most information. Hopefully, lots of people will also want more recipes and they will be in the second one. Hope that clears things up. LL

I have a question. We will be GFCF about 18 months (with 3 not so successful infringement tests) My question, everytime my son has a slip up, it is More extreme, with less time...It used to be 3 weeks to the day, now it is immediate, and the aggression is much greater, Anyone know why this is? Pre-diet, my son showed no reaction (of course he was out to lunch sort of speak) I was curious if these children will ever be able to have these foods in small dose? (Don't really care about the corn syrup, candy junk with food dye & preservatives) But I would LOVE if at parties my son could have a slice of pizza without going haywire! The pepcid stopped the immediate reaction, but the next day was horrendous-Shari

Hi, Do any of you know of a good pnt butter replacement? I've seen soybutter(has anyone tried it?). Almond butter, etc...are out as they may have cross contamination. Thanks, Janelle PS Is Lisa's new book NEW or is it updated? I'm wondering if I should get her current book or wait until the new one arrives on Amazon.

Hi................ When will Lisa Lewis' new book be coming out? What is the title? Will I be able to get it at Amazon? I've enjoyed _Special Diets for Special Kids_ so much that I'm really looking forward to the next one. Thanks...... ............Linda in Boise

Anybody have any ideas on what kind of crust to use for a toaster strudel type recipe?? I wanted to try and make this for my daughter but don't know what kind of pastry type crust to use. The pie crust type doesnt' work. I'm going to do some experimenting this weekend. Thanks Lori

Confectioners sugar is GFCF - at least the one i use. I use Dominos confectioners sugar - ingredients are sugar and cornstarch. Some people have a problem with corn, maybe thats what you heard. And sugar is fine. If you can get a hold of the book "Special Diets for Special Kids" by Lisa Lewis - get it. It will help you alot with this diet. It is my bible of the GFCF world!!!!!!!!! Denise (LJs mom) * On Mon, 30 Jul 2001 21:04:56 -0700 "Barbara Pearson" <PEARSON2@... Hi! I have heard that the only safe sugar is the C & H baker's sugar and that confectioners is not GFCF.....help! Thanks- Barb Pearson

Thanks to all for the good recipes. Denise, I tried the one you posted (someone else posted it too, though, so thank you both). They were quite a bit of work, because I used cookie cutters in dinosauros shapes (all those scalloped edges!!!!). But it was worth it the two hours it took me to cut and bake three batches!!! :-P I just finished baking them, and I tried one: mmmmm-good!!! I don't know if my son will eat them, but I know I will if he doesn't. I made them with sorghum blend and 1/3 dose of brown rice flour; I also added an egg, and brushed the tops with water and confectioner sugar, and re-baked for another couple of minutes. They are wonderful. Thank you all. Cristina-Wa Proud mom to GARY 4.7 ASD, and Sarah & David 23 mo NT twins.

Fats are very essential in children's brain development, however the USA hasn't been putting the RIGHT fats in formula anyway... Do a little reading, but we use Ultra Oil, or Essential Oils, plus Kirkman's Cod Liver Oil. DHA, especially needs to be provided in the diet. Also use a variety of oils in food prep, nut oils, olive oil, flax seed oil, I would stress the use of these over pushing meat fats at your child's age. Just add a bit to formula. Beware prepared infant cereals, often barley malt is added to reg store brands, the easiest thing is to just cook plain grains with water and blend to the desired consistancy, then freeze in ice cubes and store in freezer bags. Rice is recommended as the first cereal, then others to try are buckwheat, quinoa, teff, and hold off on corn till two. Angela

Ashley, We have only tried Ener-G Brand, but liked them. Janelle

Hi I have always heard that under the age of 2, children need a certain amount of fat for proper brain development. My son is barely in the 10% for weight to begin with. I am also concerned bc the gfcf diet is very low in fat compared to a typical toddler diet. Is this old information I am going on? Also, I have been thinking about switching to a DAN dr. or other and appreciate your advice. It seems since my daughter was diagnosed,(after working to convince her ped.) and we have turned down some immunizations for my son, started sensory integration therapy, kirkman's supplements, and gfcf diet, she thinks we are going off the deep end. She is really beginning to insult my intelligence. Anyway, thanks for letting me vent..... Janelle

Hi All, Please post the brand names of your favorite GFCF cookies and crackers (and tell me if you got them online or in a HFS). I am going to the shopping for them tomorrow. Thanks a bunch! :O) Ashley

Hi, It's me again. If I can't ask this of you all, I don't know who I could ask....Anyway, I hope I don't offend anyone. I am so excited bc I think I figured out why my daughter's stools have been really loose. Remember I thought it was due to the gfcf diet we started cold turkey 2 weeks ago...Well, she hasn't had any fruit or juices for the past two days and ...you guessed it...Everything is looking normal. Wouldn't you draw the conclusion that it is the fruit since she's only eaten one brand of potato chip, soy milk, and soy "ice cream" in those two days? My plan is to give her no fruit for the NEXT 2 days and then what?? Give her a different fruit each morning and see what happens? How long do you think it will take to "see what happens"? 24 hours or so??? Do any of you know what the worst fruit offenders are? She didn't react to any fruits when I had her allergy tested 6 mos ago(we were mainly concerned about peanuts), but my mom is very allergic to citrus fruits. However, I think I read, in a previous message, that allergies can develop. You'd think I would have thought about this earlier, but until you go on the diet, you can't keep track of all that is going into their bodies! I also have a testimonial(maybe I already told you this)...four days after starting gfcf diet, Jane had no more eczema! She's battled eczema since birth. I don't know what the food offender is, but who cares at this point! She also went to the grocery store with me and said,"sick, itchy, danger" when we walked PAST the snack aisle. Yippee!!! Maybe starting so young will help her deal with food related peer pressure as she matures. If anyone has experienced a citrus/fruit allergy??? like this I could use your advice! Thanks, Janelle

Potato flour is not to be confused with potato starch four. It is a heavy flour with a potato taste. it can often be replaced by mashed potatoes or Potato Buds. (Which is much easier to find that potato flour.) Potato starch flour is used alone as a gluten-free thickening agent in soups. Use only half the amount as you would wheat flour for thickening. it is mixed with other flours to be used for baking. Tapioca starch flour is the same as cassava starch flour. Tapioca flour and tapioca starch flour are the same thing. Cornstarch can be inter-exchanged with arrowroot flour if you have allergies with corn. Arrowroot comes from a West Indian plant.

I have 19 packets of "Chreese". For whoever wants them, e-mail me personally and all it will cost you is the postage. Jeanie (kingwood, TX)

Angela, do you have any sources for the bread tubes. They look just like a cookie cutter but are a long shaped tube? Yours hopefully Sarah PS Thanks for all the great sites for cookie cutters.

Hi, I am going through all of the previous messages. They are wonderful, but I am only in the low 300's, so stay with me! Our entire family has been on gfcf for about 2 weeks(Jane is 2 1/2 PDD and Jackson is 12 mos NT)Anyway, Jackson just switched over to cow's milk bc I didn't know of a soy alternative that has the fat supposedly needed the first two years. Since being on the cow's milk he has been having tummy aches and then spitting up after crying and fussing(obvious discomfort). I went out and bought some Enfamil Next Step Soy based Formula(for children over 12 mos) and plan to try it today. The list of ingredients is pretty frightening.... Does anyone know of a better option? The health food store said try goat's milk- that's not casein free I believe. The ped. thinks I am turning into a complete freak and is no help. Breastfeeding is also no longer an option. Any ideas??? Also, what new cookbook is due out soon? Do you know the name/author? Bye, Janelle

Hi, You all have been the best help! My husband and I looked up flour mills on the internet last night. $$$$ I had no idea! I will try my coffee mill first, then maybe a kitchen aide attachment. My question is one that Carrie asked on message 296. I don't see any responses to her question, and have the exact same question. Thanks for your time. Thanks again, Janelle PS What are you doing up at 2 and 3 in the morning?!!!

Hi Cristina, My son never responded well to food reinforcers so we used stickers as one of his reinforcers. He would do anything for stickers!! We also used toys. You can get lots from dollar stores if there are any in your area, or speciality educational toy shops but these are more expensive. Also try gift shops at tourist attractions. They sometimes have cheap but nice toys for reinforcers. Joanne

Hi, If I were to buy one cookbook that has gfcf recipes, which one do you all recommend? Thanks, Janelle

Hello everyone! I've been a very busy girl this summer but I have been doing some research and experimenting. It is wonderful to see the list still going strong and serving its purpose. Hats off to Brenda - Lee and all of you who help answer questions. For the newcomers, ask away! Learn to use your kitchen and your computer to conquer these food issues and challenges, check the files and archives out and Welcome. If you can get natural flavorings there is a trick to 'getting the flavor' and that is acid! This is why all drink mixes and such have citric, malic, etc. acids added to them. First I would try adding a dash of Vit C powder (absorbic acid), my second choice would be malic acid, as it runs low in many children. I don't recommend adding citric acid, as most of the tests I have seen show excessive amounts in the autistic kids. Here is a loose recipe I have made but am still developing. Maltodextrin, absorbic or malic Acid, Natural Flavoring, Sucralose (Splenda) or stevia Right now it is all to taste... Like lemon needs more acid to taste tart, but peach needs more sweet. I am using powdered natural flavorings I get online from flavoring companies to experiment with, they sent me 2 oz free samples, that will make a zillion gallons because the flavoring is industrial strength. Kirkman Labs now has a powdered drink mix on their website, for GFCF and sugar free kids. They have lemon, tropical punch. Also here is a gylcemic index of some GFCF foods that I have been collecting, collating and trying to make more useable. Many variables exist in trying to label the sugar content of foods, this scale rates the way food affect the blood sugar itself, not just a calorie index. Yes low numbers are better, and many are surprizing, like most potatoes are 'sweeter' than sugar, that is they raise your blood sugar higher. This is not grams of sugar or calories... Rice especially seems to vary be type and process. But the sticker and starchier the higher number it would be. Glycemic index of foods BENEFIT FOR DIABETES / YEAST MANAGEMENT 50 Rice whole 50-56 Mango 50-55 Kiwi 50-46 Grapes 49 Chocolate unsweetened 48-40 Baked beans, canned, 48 Grapefruit juice 48 Rice, parboiled 48-45 Peas, green 47 Peach, canned (+/-8) 46 Romano beans +/- 5 46-52 Orange Juice, no sugar added, 45 Pinto beans, canned 45 Plantain, banana 45-33 Pears, fresh 44 Uncle Ben's Converted rice 44 Sweet potato 44-40 Oranges 43 Pinto beans (+/-2) 43 Grapes, type not recorded 43 Black gram (East Indian) 42-40 Peaches, fresh 42 Chick peas, canned 42 Doritos original corn chips 41 Black-eyed beans 41 Apple juice, unsweetened, 40 Rice noodles, fresh 40 Corn hominy 40-33 Peas Black-eyed 40-34 Plums, types not listed 40 Baked Beans 40-29 Lentils, type not listed 40 Beans green 40-30 Beans dried 36-37 Apples Golden Delicious 39 Peas, dried green (+/-8) 39 Mung bean noodles 39 Unsweetened 100% apple 39 Gluten-free muesli (freedom foods) 38 Apple, not specified 38 Pear (+/-3) 38 Green gram (mung beans) 38 Brown beans (Mexican) 38 Haricot/navy beans (+/4) 38 Tomato Soup, 36-30 Beans Lima, 36 Banana underripe (+/-6) 36 Beans butter, dried, boiled 35-33 Peas 34 Kidney beans, autoclaved 33 Chick peas 33 Pear 32 Lima beans, baby, frozen 32 Split pea, yellow boiled 31 Apricots 31 Frozen Beans 31 Butter beans 30 Bananas, under-ripe, green, see overripe 57 and 52 30 Butter beans 30 Soy milk 30 Beans Black (Mexican) 30 Apricots, dried (+/-1) 30-15 Nuts 29 Lentils, red, boiled 29 Split pea and soy pasta shells (orgrain) 29 Lentils, green 29 Beans Kidney (+/-5) 28 Peach 28 Vitari 28 Sausages (+/- 6) 28 Beans 27 Baisen (besan, chick pea flour) chapatti (East Indian) 27 Kidney beans 26 Red beans +/- 4 26 Lungkow bean thread (Chinese) 25 Lentils, red (+/-4) 25 Grapefruit 24 Plums, no type noted 24 Brown beans (South African) 22 Peas dried 22 Cherries 24-20 Fructose 19 Rajmah (red kidney beans) 19 Rice bran 18-15 Soybeans (dried, boiled 16 Acorns stewed with venison 15 Cabbage, Broccoli, Eggplant 15 Cocoa 15 Berries 15 Peanuts, Dates, garlic 15 Tomatoes 15-0 Most Green vegetables, spinach, turnip greens, lettuce, watercress, asparagus, celery, cucumber, etc. 14 Peanuts, type not recorded, 11 Bengal gram dal (chana dal) (split pea) 10 Apricots, fresh 08 Blackbean seed (Australian) 08 Mulga seed (Acacia aneura) (Australian) 07 Nopal prickly pear cactus 05 Chana Dal, Gram dal (split pea) (South African) 00 Eggs, contain all nine amino acids 00 Sea Foods, fish, shellfish 00 Meats, beef, lamb, pork, veal, rabbit, antelope, elk, alligator, etc. 00 Chicken, Turkey, quail, pheasant, partridge, dove, duck, goose, etc. 00 Fats unsaturated (it's highly likely that saturated fats in the future will also have a special purpose) GOOD FOODS NOT RATED Artichokes Avocados Berries Brussels sprouts Cauliflower Dill pickles Hearts of palm Honeydew Lemons Limes Mirliton Moong Bean Mung Dal (split pea) Mushrooms Okra Onion Peppers bell Radishes Satsumas Spices Squash Zucchini Avoid these foods in excess, use in moderation 59 Rice, White, Basmati (must be long grain, 59 Rice, white, high amylose, 58-62 Banana must be ripe 58 ? Rice, white, type not noted (rice varies 38 to 92) 58 Rice vermicelli (Chinese) 58 Pawpaw, fruit 57 Orange juice 57 Rice, wild, Saskatchewan 57 Potato, new, 57 Whole green gram (East Indian) 57 Bajra (millet) (East Indian) 56 Sultanas 56 Potato, Pontiac, boiled (pink skin, low starch 56 Potato, white, new, boiled, 55 Sweet corn 55 Brown rice 55 Fruit cocktail, 55 Wild rice Manitoba/Minnesota 55-49 Oatmeal 55-75 Popcorn +/- 7 55-51 Buckwheat, 55 Kidney beans canned 54 Potato crisps, type of potato not listed 54 Taro (Pacific Islands) 53-55 Kiwifruit (+/-6) 53 Coca cola soft drink 52 Banana, overripe 52 Rice, white, long grain, mahatma, unconverted, ) 52 Lentils, green, 51 Horse gram (East Indian) 51 Potato Chips 51 Frozen Peas 64-75 Beets 64 Long grain white rice (Marque star) 64-61 Raisins 64 Potato, steamed 64 Black bean soup 64-59 Sucrose, (59 +/- 10) 63 Rice crispy treat bars 63 Apricots, canned 62 Potato crisps 62 High fructose corn syrup (usually 50% fructose, 50% glucose) 62 Maize chapatti (East Indian) 61 Rice noodles, dried 60 Potato, Pontiac, peeled, boiled whole 15 minutes, baked or fried is lower 60-58 Rice Basmati 60 Apricots fresh Foods to eat very limited 109 Jasmine rice, long grain 102 supersweet corn 100-96 Glucose 98 Potato, Russet, baked 98 Glutinous rice 97-95 Parsnips 97 Potato, instant mashed, Idaho 96 Maltodextrin 96 Rice Crispies 95-70 Potato baked hybrid, depends on type of potato 95 Potato, baked, Russet - a high starch potato 94 Bread, white, gluten free 92-71 Carrots 92 Rice pasta, brown, 91 Rice, white, instant grain, 90 Potatoes, Instant 87-80 Rice, Calrose (rice varies 38 to 92) 87-75 Honey, (fructose/glucose) 86 Broken rice 86 Rice cakes (+/-4) 86 Puffed rice (+/-8) 86 Ragi (Raggi) (East Indian) 83-80 Potatoes, instant, 82 Potato, microwave, 82 Rice cakes crackers +/- 11 82-80 Rice Crispies 80 Rice, Sunbrown Quick 80 Jelly beans +/- 8 80-77 Rice Cakes 80-75 French fries, varies by potato type 79 Lychee, canned and drained 79 Morning Coffee cookies 79 Beans Broad, (fava beans) 79 Gluten-free multigrain bread 78 Gluten-free corn pasta (orgrain) 77 Cocopops 77-80 Rice cakes cookies 77 Jowar (East Indian) 76 Gluten-free rice pasta, ris'o'mais (orgrain) 76 Rice, Pedle 75 Pumpkin 75-55 Corn Sweet hybrid, 75 Grits (corn) type not stated 75-74 Corn Chips 75 Corn Bran 75 Potatoes French fries 75-59 Table Sugar, types not stated, brown sugar only has 12-13% molasses added. 73 Potato, boiled, mashed, 73 Honey +/- 15 72-70 Watermelon +/- 13 72 Swede (rutabaga) (+/- 8) 71 Millet usually sold as whole grain millet, (+/- 10) 70 Fruit Banana, unripe, steamed 1 hr. (East Indian) 70-84 Tapioca, steamed 1 hr. (East Indian) 70 Life Savers 70 Fruit leather 70-69 ? Corn Meal, 70-68 Taco shells, type not listed 69 ? Mars Skittles 69-66 Pineapple 69 Cornmeal (+/-2) 68 Gluten-free spaghetti in tomato sauce (orgrain) 68 Breadfruit (Pacific Islands), 68 Varagu (East Indian) 68 Soft drink, Fanta 67 Arrowroot 67 Rice, brown, 66-69 Pineapple +/- 7 66 Green pea soup 66 Raisins 66 Rice, Mahatma Premium 66-55 Brown Rice, types not listed 65-59 Sugar table 65 Cantaloupe, muskmelon, rockmelon 65 Sucrose, +/- 4 I tried to include many exotic foods, international foods, as they are staples to try and many members are scattered around the globe. Angela

Hi, I just got back from the nearby Aisan Market and was thrilled with the cheap prices on rice pasta and flours. What I am wondering is how do you grind rice to make it into flour? I have a blender(not a very good one), a kitchen aide mixer, a coffee mill. Will any of these work/with attachments? or what do I use? This seems like a much cheaper way to make rice flours. Thanks, Janelle

I make a dip with the GFCF onion soup dry mix I get from from Miss Robens (I can't think of the name) and mix it with Tofutti's better than sour cream. My son gets no reaction from it ( I heard some do with the Tofutti products). Susie

As a child I use to have the job of picking the wild blackberries for my stepmom to make the best blackberry jam and also blackberry cobbler. Now all the places that I picked berries as a child are freeways and shopping centers. Where we live now, the road department goes by and sprays all the blackberries by the canals where they grow wild. So now we either have to grow them in our back yards or pay $2 for a small box. So now we just buy the jam already made. It certainly is not the same thing. I congratulate you on your access to the berries. Makes me also think that I should find some vines and start them growing at my back yard fence. That might be one way to keep my little outlaws from going over the fence! Although I might be lucky to get any berries before they did. Betty

In a message dated 7/27/01 8:29:19 PM Eastern Daylight Time, beefyboy@... writes: Although you will not be getting it from me, I thought I would write you all since it is obviously running rampant. This virus has be upgraded to the highest level by all the virus sites and apparently is way out of control. I was at dinner last night with someone who works at Bristol Meyers Squibb and they said it was the only virus that had ever "brought down" the entire BMS email system! Another person said that her Princeton University server was receiving hundreds of those emails a day. Everyone needs to take the precautions Kelly cited in her original email. What a mess. LL

We took Evan off slowly because that was what I had read was easiest on the child. I had also read that is what adults with autism did because of the drug like withdrawal. Evan did not put up a fight losing his dairy and then gluten. But he did start eating all kinds of foods that he did not eat before. When the others were eating their taco salads with chips, his brothers ignored the salad part, eating only the meat and chips and he ignored the chips and polished off his salad with the meat. Evan had some stimming that increased but other than that we hardly noticed any change except for his behavior and attention getting better. We still do not have any speech and may never but he is in the LFA-MFA range. We still have a boy that is gaining ground every day and for that I believe the diet is a main ingredient. Betty

Nectarine Mandarin Low Sugar Fruit Spread 3 cups nectarines 2 cups canned mandarins 1/4 cup lemon juice 1 cup water, fruit juice or flavoured sparkling water 0 - 2 cups sugar 1 packet Bernardin No Sugar Needed Fruit Pectin Wash the nectarines and pat dry with paper towel. Slice into eights and then chopped into smaller pieces. Combine with mandarins. You may use the syrup from the mandarins to replace the water if you prefer. Measure the fruit into a stainless steel cooking pot of sufficient size to hold the fruit. Pour in the lemon juice (to keep the fruit from discolouring) and the liquid of your choice. Bring to a boil and allow to cook for about five minutes, or until the nectarines are soft enough to mash with a potato masher. Mash the fruit to the desired consistency. You may add as little or as much sweetener as you like. My children prefer me to use 1 1/2 cups of sugar but you can also use 1/4 tsp of white stevia powder or an appropriate amount of Equal or Splenda if you use artifical sweeteners. Stir thoroughly so no sweetener remains undissolved. Using a whisk stir in the pectin a little at a time. Do not add the whole packet at once or you will have lumps that are VERY difficult to break up. Allow the mixture to come to a boil again and stirring constantly boil for 1 minute. Remove from the heat and ladle into jars. For me this makes about 1 litre of fruit spread plus a little for the saucer (for tasting) that my grandmother always did because she knew it was very hard for the children to see all those beautiful jars of jam lined up on the counter without having some for the crackers, toast or muffins that day. Process in a canner for about 5 minutes at full boil, or place in the freezer until needed. Keep refrigerated after opening. There is not sufficient sugar content to act as a preservative in this mixture. Copy right July 2001 by Brenda-Lee Olson ****************************** * v'col netivotcha shalom * ******************************

What's your vote for the best-tasting GFCF pasta brand/type? I'm new to GFCF, but so far my son has rejected all the pasta choices I've served him. Janet in Illinois

We will be taking our son in to see a DAN doctor in our area. At this point, we have started some supplements, including a vitamin cocktail, a probiotic, and an enzyme already. But I want to make sure we're putting him on the best of these three type of products. Please e-mail me with what supplements/enzymes you're using (if you have noticed a good result with them) and where you bought them. We want to be armed when we go to our first appointment with the DAN doctor. Janet Kalbhen Electronic Publisher E-mail: jkalbhen@... Phone: 847-955-1870 Fax: 413-643-8955 Mail: 5728 Butler Lane, 2nd Fl.; Long Grove, IL 60047-8243 Web: www.electronicpublisher.net

I modified this recipe from Rita Bingham's 'Country Beans' recipe for Cream of chicken soup substitute. --Betty Cream of Mushroom Soup I used my Vita Mix but a regular blender works also. Bring 1 3/4 cups water to a boil. Add 4 teaspoons Herb Ox beef or Chicken bouillon and 5 Tablespoons white bean flour and whisk well. I ground dried Shiitake mushrooms and added 1 tablespoon to the soup. Mixture thickens in one minute. Reduce heat and cook over medium low for 2 more minutes. Blend on high speed for 2 minutes. Mixture thickens as it cools. The flavor was better the second day. Rita says that the soup can be refrigerated up to one week but Evan ate most of it the next day for lunch. I did get a little of it! I put some small meatballs in it for meatball soup and Evan just ate the mushroom soup and left the meatballs. Next time I will just make him some without the meat. I used Shiitake Mushrooms because they are suppose to have healing qualities but regular mushrooms would do. I do not know how many fresh ones it would take. Rita Bingham's book 'Country Beans' is a book that should be added to your cook books if you are not allergic to beans. it has some great recipes in it. And for those of us who would like to lose weight, how about recipes that are low in fat or fat-free? Betty

Hi All, I am taking your advice on removing the casein 1st and then the gluten. I have been visiting the various health food stores in my area and the clerks are not much of a help. In fact, I think the online approach will be much easier when buying most foods. I do have several questions b 4 I get started. In regards to the label reading... I need help. I see "dairy free" and "lactose free" but that doesn't mean casein free doest it? I am worried that I am buying things that have casein in it and I don't know it. 1. Do any of you know if the WHITE WAVE CHOC LACE (soy milk in the friig section)has casein in it? I can't tell? 2. Do any of you know names of casien free margarine spreads? 3. Can anybody recommend a decent tasting GFCF boxed mac and cheese? 4. Are there any GFCF toaser waffles? Ok, that should do it for now! :O) Ashley

Hi! We started gfcf cold turkey 2 weeks ago. Our 33 mos pdd daughter has complained of her tummy hurting and has had mild diarreah(sp?)since. I assume this is from the diet. Did anyone experience this? It's great to hear all of your stories. I feel someone out there understands what it is like to have a child who lives on potato chips! Thanks, Janelle

Stephanie of Friendly-Freezer (Thank you Stephanie) kindly sent me a pasta machine after she read my post about how mine blew up last week. One tiny problem: no directions. Now I have made pasta before and it has all the parts and I can probably wing it but I would prefer to have the directions. Exhaustive web searches for a company website, listings in digitalcity and AOL yellow pages have produced nothing. The info on the box is apparently not current which could be for any number of reasons (they have some sort of parent company they are a subsidiary of; they have moved from their location to a new one; they are out of business; they were bought out by a different company, etc., or they just don't have a website.) The information on the machine is below. If anyone has any info about the company like an address, 800 number, phone number of the regular kind, web address, parent company, etc., please email me privately (so as not to take up board space) with that info. Or if anyone has this machine and would be willing to email or snail mail me a copy of the instruction manual I would be eternally grateful. My email address is below. Here is the machine information: Pasta Perfetto pasta machine model number 900 Manufactured by Vitantonio Manufacturing Company Eastlake OH (all efforts to search there have proven fruitless so I wonder if they moved) The above is the info copied straight from the box. TIA for any help, Tabitha Schaffer, TabMTBC@... Barbies? Crystal? Howdy Doody? Autographs? Snow village? I've got em, email me privately for more info

Three good recipes for laundry soaps to start you off. Will send more soon Sarah Here is a cold processed recipe for laundry soap... very easy! 750g coconut oil 233g palm oil 411g distilled water 176g sodium hydroxide Temp: 130 Trace: 30min by hand, 2min using Braun stick blender I let it set up in the mold for 24 hours and then I grate it into an ice cream bucket. I put 1/2c into just enough very hot water in the washer to cover it, let it melt and then continue on with whatever temp I want to use. I add 1tsp of baking soda to my loads as well. Sometimes I add 1 tbl of borax to the towels but I find it makes me awfully itchy if I use it on my clothes or sheets. I also add a few drops of Cranberry Lane's laundry day essential oil blend. This soap can also be melted down at 1/2c to one cup of water to make dishwashing soap, floor cleaner (I add orange and eucalyptus essential oils to this) and I try to remember to leave a full bar that can be used as a stain remover. Just wet the soap bar and rub... works great. Taysha ========================= I already make my own laundry soap and have been for close to a year now. This is the recipe I use... Homemade Laundry Soap Bar of Ivory Soap (I have also used Lever 2000 & it works) 1 cup Washing Soda (not baking soda or borax) Fill a large bucket or container with hot tap water. (I use a 5 gallon bucket that at one time had lard in it). Set aside. Grate bar of soap into a sauce pan. Add just enough water to cover the shavings. Heat, stirring constantly, until soap is completely dissolved. (this is very important or you will have globs of soap in your detergent). Add the soap/water mixture to the water in the bucket. Stir to combine. Then (do not reverse this order) add 1 cup of Washing Soda & stir. As this cools it will turn into a bucket full of white gelatinous soap. (thickness depends on the size of bucket used). To use add two cups into a full load of laundry. You can also add a handful of baking soda to each washer load. This bucket of soap does allot of laundry & it take just about 15 minutes to make more. Washing Soda is found near the Borax in the grocery store (I have only been able to find it at Winn-Dixie here). Washing Soda is made by Arm & Hammer & the box looks like a big box of baking soda (but it is NOT the same thing). I will also add that it is not as good as Tide or the other high priced stuff but it is no worse than the cheapos either. I was a firm Tide user myself until I found this. Now if I have a really dirty load I add my soap, fill my washer up & then add the clothes. When the washer has agitated for about 3 minutes I shut it off & let the clothes soak for about 30 minutes. Then I finish the load & have not noticed to many clothes not come clean. I also use dish washing liquid as a stain remover & it works great. Ronda ================ I also make my own laundry soap. Here is the recipe I use 1 bar of Fels-Naptha soap 1 1/2 cups Arm & Hammer Washing Soda 1 1/2 cups Borax Shave the Fels Naptha soap into a pan and add 18 cups of water, and heat until dissolved. Stir in the Washing Soda and Borax. Mix until it thickens like honey. Remove from heat. In a 5 gallon bucket, put 12 cups of hot water, then add the soap. Mix. Fill bucket with cold water. (I used a 5 gallon bucket, and just measured in 12 cups of water. Mix until well blended Set aside for 24 hours. It will gel up (it took around 1 hour) Use 1/2 cup for each load. While I'm at it, here's my recipe for fabric softener. 2 cups baking soda 2 cups white vinegar 4 cups water Mix together and add 1/4 cup to final rinse. Love and Prayers Karen ======================