Gluten Free Recipes

Hi- I made the chicken, sausage and rice recipe posted here a few weeks ago. The taste was really good, EXCEPT that the rice was still crunchy (even though I cooked it much, much longer than indicated on the recipe and added more water). - Any idea of what kind of rice might work best? (I used jasmine rice) - Any other tips to make it work? I'd love to make this again, if I can fix the rice problem. Thanks, Jane

* Hi Amber- here are some posts I kept on ice cream Denise (LJs mom) in New York * * \l/ * * * ( @ @ ) * * ---------o00--( _____ ) --00o--------- * * HAVE A GREAT DAY !!!!!!!!!!!! *******************************************************8 ******************************************************** the egg, when added, kind if "clumped" when added to the hot mixture, but we all ate it and it was good. Next time I am going to omit it and see what happens...............hope it helps, Cheri**** 4 QT. maker Vanilla Ice Cream: 2 1/4 c. sugar 1/4 c. plus 2 TBS. gf flour (I usad Hagmans) 1/2 tsp.salt 5 cups cf milk ( I used Darifree) 4 eggs, beaten (beat them thoroughly) 4 c. Rich's non-dairy coffee creamer 2 Tbs. gfcf vanilla (I used Frontier) Conbine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approx. 15 minutes or until thickened, stirring constantly. Gradually stir about 1 cup of the hot mixture SLOWLY into the beaten eggs. Add egg mixture to remaining hot mixture in pan, stirring constantly. Cook 1 minute; remove from heat. Refrigerate 2 hours. Combine Rich's creamer and vanilla in large bowl; add chilled mixture,stirring with wire whisk to combine. Follow directions for your ice cream maker wirh rock salt and ice (if it calls for it) . Eat after churning stops or after freezing in freezer****************************************************** ***************************************************** This is from Nutrition Action Healthletter July/August 2001: Homemade Sorbet 4 cups of your favorite berries or melon chunks (frozen) 1/2 cup orange juice Combine the frozen fruit with the orange juice in a blender or food processor until very smooth. Serves four. **************************************************** ***************************************************** CHOCOLATE ITALIAN ICE (ALL) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method --------

Super Strawberry Ice Cream, original recipe from Diane Hartman, FoodAllergyKitchen, modified by Miss Roben's 1& 1/2 cups fresh strawberries 1 cup Dari-Free powder 1 cup powdered confectioner's sugar (I used corn-free) 1 cup VERY HOT water 2 Tbsp Spectrum Palm Shortening 1/4 tsp vanilla extract 1/2 Tbsp guar gum Blend all ingredients well in a blender before pouring into a plastic, Tightly lidded container. Place in freezer until frozen. Really Creamy, Really Rich Chocolate Ice Cream, original recipe from Diane Hartman, FoodAllergyKitchen, modified by Miss Roben's 1 cup & 2 Tbsp Chocolate Dari-Free powder 3/4 cup powdered confectioner's sugar 1 & 1/2 cup VERY HOT water 2 Tbsp Spectrum Palm Shortening 1/2 Tbsp guar gum Blend all ingredients well in a blender before pouring into a plastic, Tightly lidded container. Place in freezer until frozen. Top Banana Ice Cream, original recipe from Diane Hartman, FoodAllergyKitchen, modified by Miss Roben's 4 medium sized, ripe bananas 1 cup Dari-Free powder 1 cup powdered confectioner's sugar 1 cup VERY HOT water 2 Tbsp Spectrum Palm Shortening 1/4 tsp vanilla extract 1/2 Tbsp guar gum Blend all ingredients well in a blender before pouring into a plastic, tightly lidded container. Place in freezer until frozen. Jay == OFF POFAK From: Diane Hartman <dhartman@... ROCKY ROAD ICE CREAM- dairy, egg, corn, soy, wheat and gluten free 3 cups vanilla flavored dairy alternative 4 tablespoons margarine 2/3 cup sugar 1 packet gelatin 2/3 cup chocolate chips 1 cup safe mini marshmallows additional chocolate chips(optional) In a medium saucepan, combine 1 ½ cups dairy alternative, margarine, sugar and gelatin. Bring to boil over medium heat, stirring constantly. Add 2/3 cup chocolate chips, and continue stirring until completely melted. Add remaining dairy alternative, and transfer to the freezer canister of an ice cream maker. Process according to manufacturer instructions. When the mixture reaches the soft serve stage, add marshmallows and additional chocolate chips, if desired. Copyright, 2000, Diane Hartman, all rights reserved == 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 confectioner's sugar(available at Miss Roben's 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 manufacturer's 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 == CREAMSICLE SORBET - dairy, wheat, gluten, egg, corn and soy free 2 cups canned peaches(in juice- if corn allergic, use variety in it's own juices) 1/ 2 cup orange juice 1/3 cup Dari-Free powder 1/3 cup corn free confectioner's 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 manufacturer's instructions. Copyright, 2001, Diane Hartman, all rights reserved == DairiFree Ice Cream! 8 oz. of warm or cold water 1/3 cup dry, powdered Darifree mix Shake or mix until disolved, then add 1/3 cup sugar 1 1/2 tsp. egg replacer (or 1 beaten egg) 1 tsp. canola oil/ if desired 1/2 tsp. vanilla pinch of salt You could also add 1 T. liquid calcium, if desired. If desired you can add cocoa powder, chips, nuts, berries, etc. for variety Shake well. Add ice cubes to make 16 oz. liquid. Once those are melted, this mixture should be cold enough to use in the ice cream maker, without further chilling. === Chocolate Ice Cream 1/2cup cold darifree 1 envelope unflavored gelatin 1/2cup darifree, heated to boiling 3cups cold darifree 1/2cup cocoa powder 1 Tbsp. vanilla (GFCF of course) 1 cup sugar (I actually backed off the sugar a little bit) Place 1/2 cup cold darifree and gelatin into the blender, cover and process on low to soften the gelatin. Remove feeder cap and add hot darifree, process until dissolved. If gelatin granules cling to container, stop blender and use rubber spatula to push them into the mixture. When gelatin is dissolved, add sugar, cocoa powder, and vanilla. Cover and process at low speed until mixed. Pour mixture into cream canister. Add 3 cups cold darifree and stir. Freeze as directed. === STRAWBERRY ICE CREAM (recipe can be doubled, if desired) dairy, corn, egg and soy free 1 cup sugar 2 cups strawberries ¾ cup dari free mixed with double strength powder, + ¼ cup canola oil ½ teaspoon xantham or guar gum(optional) Place sugar in blender, and process on highest speed for 45 seconds. Add remaining ingredients, and process for an additional 45 seconds, or until well mixed. Transfer to ice cream maker, and proceed using manufacturer's instructions. Copyright, 2000, by Diane Hartman, all rights reserved === Mint Chocolate Chip Ice Cream 1 lg egg 4 cups Silk Soy Milk 3/4 c granulated sugar 1/4 teas. peppermint oil 6 drops green food coloring 1/2 - 3/4 cup gfcf chocolate chips Put the egg, sugar, peppermint oil, food coloring and 1 cup Silk milk in a blender. Blend on medium speed until smooth. Add the other 3 cups of Silk milk and blend about 30 seconds. Transfer mixture to your ice-cream machine and freeze according to manufacturer's instructions. When ice cream is half way frozen, add in chocolate chips and continue to freeze. This makes about 1 quart. Elaine === Lemon Ice 2 cup boiling water 1 cup sugar 2 tbsp grated lemon rind 1/3 cup fresh lemon juice 1 dash salt Combine all ingredients, stir well. Let cool to room temperature. Pour into a 8-inch square baking dish; cover. Freeze at least 6 hours. Break frozen mixture into chunks. Place chunks in food processor; process until smooth. === Pineapple Ice 1 20 oz. can crushed pineapple (juice-pack) 1/2 c. sugar 2 cs. almond milk 1/2 tsp. vanilla fresh pineapple wedge or fresh mint leaves (optional) Place undrained pineapple in a blender container or food processor bowl. Cover and blend or process till pureed. Transfer to a mixing bowl; stir in sugar. Let mixture stand about 10 minutes or till sugar dissolves, stirring occasionally. Stir in milk and vanilla. Transfer pineapple mixture to a 1 1/2 quart freezer container. Cover and freeze overnight or until firm. Let stand at room temperature about 30 minutes before serving. Scrape with ice cream scoop into dessert bowls ==== Cool Treats for the Dairy and Wheat Allergic by Brenda-Lee Olson August 26, 2000 The hot weather of summer provides some interesting challenges for those with food allergies. Almost all those luscious cool treats have one or more of our allergens in them and unlike the rest of the populace, we can't just stop off at Tim's for an Ice Cap, nor run on down to DQ for a Blizzard. Of course, there are always freezies, ices and slushes, but just think of all that sugar and dye! Besides, sometimes mature adult appetites require mature adult treats. Here are several recipes for fruit sorbets and one for a gluten free cone. If you prefer, you could even do the second freeze it in a popsicle mold and you'll even be able to make them extra special frozen fruit bars. Sweet Peach Sorbet (Dairy, gluten corn, soya and nut free) Ingredients: 8 ripe peaches (2 1/2 lbs), peeled, pitted, cut in chunks 1 L of apricot nectar 3/4 cup sugar 1/2 teaspoon freshly grated lemon peel Place all the ingredients in a food processor or blender and puree. You may have to do this in batches depending on the motor in your blender. Pour the puree into a shallow 2 litre metal or freezer safe glass pan. Cover with foil or plastic and freeze about 3 hours until firm. Break frozen mixture up into chunks and re-process until slushy and smooth. This step will also add air into the mixture making it lighter and fluffier - more like the purchased variety. Pack in freezer container and freeze at least 2 hours until firm. If you want to be fancy, you could pour it into a jelly mold to freeze and then unmold it to serve, by dipping the mold into hot water just long enough for the sorbet to come away from the sides of the mold. Variations: Nectarine: Puree 2 1/2 lbs cut-up unpeeled nectarines, 6 oz frozen orange juice concentrate, 1/2 cup sugar, 1/2 tsp lemon peel. Proceed as above. Plum: Puree 2 1/2 lbs cut-up unpeeled black plums, 3/4 cup frozen pineapple juice concentrate, 1/2 cup sugar, 1/2 tsp LIME peel. Proceed as above. Tropical Fruit: combined canned pineapple, banana and mango or guava to make about 5 cups of fruit puree. Do not use fresh pineapple as the acid content will keep the mixture from setting properly. Add 3/4 cup Tropical Juice concentrate (frozen), 1/2 cup of sugar or to taste and 1/2 tsp fresh lemon peel. Proceed as with the other sorbets. ====== Frozen lemon/blueberry sorbet 1 envelope KNOX unflavoured gelatine (I used another 1/4 envelope, as I wasn't using concentrated juice) 6 oz frozen lemonade concentrate, thawed (I used 6 oz already made Minute Maid orange juice (not concentrated) 1 12-ounce bag frozen blueberries ( I used 12 oz of frozen strawberrries and frozen peaches) 1/4 cup sugar 2 cups large ice cubes 1. Sprinkle gelatine over juice or concentrate in microwaveable bowl; let stand for 1 minute. Stir; microwave at High for 45 seconds. Stir well until dissolved. 2. Place fruit and sugar in blender container; add gelatine mixture. Puree until smooth. 3. Add ice cubes, process at high speed until smooth and frosty. 4. Serve immediately for soft slush or freeze at least 4 hours or until firm for sorbet. Makes 6 servings The blueberry one comes out a wonderful deep purple colour, and the strawberry/peach, a creamy pink colour) Nutritional info: 115 calories, 1 g protein, 27 g carbohydrates, 0 g total fat, 4 mg sodium, 1 g dietary fibre Berry Bean Blast weird but good and hi protein 1 can (15 ounces) navy beans or Great Northern beans, drained and rinsed 1 1/2 cups orange juice OR other juice, I like a cranberry mixed juice 2 cups quartered strawberries 2 to 3 tablespoons honey 1 1/2 teaspoons ground cinnamon 1/8 teaspoon ground nutmeg 6 to 8 ice cubes Process all ingredients, except ice cubes, in blender until smooth. Add ice cubes and blend until smooth. Serve in glasses Makes 4 servings (about 6 ounces each) TIPS: Berry Bean Blast can be made 1 to 2 days in advance; refrigerate, covered. The drink will thicken in the refrigerator; stir in orange juice or cold water for desired consistency. Frozen strawberries can be used; if using frozen berries, ice cubes will not be needed. ===== Very Berry Cooler 1 pkg. 10 ozs. unsweetened frozen berries (raspberries or strawberries or 2 cs. fresh berries) 2 fresh peaches or pears or plums, cored, coarsely chopped 12 ice cubes, cracked or crushed Combine frozen berries, peaches and ice in blender or food processor. Whirl until smooth. ======= Cranberry-Pear Whip 1 ripe pear -- peeled & cubed 3/4 cup cranberry juice 2 teaspoons honey 1 teaspoon lime juice --or lemon juice 4 ice cubes In a food processor or blender, whirl the pear, cranberry juice, honey, lime juice, and ice cubes for 1 to 2 minutes or until smooth. Serve immediately. Good with added protein powder, unflavored or vanilla.

I'm looking for an easy recipe for some GFCF cookies that does not contain nuts, soy, chocolate or eggs. (I DO use the Ener-G Egg Replacer, so I can use that if the recipe calls for one or two eggs.) I would also prefer that they travel well, as my daughter takes them with her to school for her snack time each day. Thanks, Vicky in IL Mom of one (ASD, age 3)

Hi, I'm Amber. I have an autistic son who is now 5 1/2. He loves ice cream and I recently bought an ice cream maker at a yard sale. But all the recipes call for cream. Now I thought I saw a recipe once for cream or whipped cream from Vances dairy Free but I can't seem to locate it or does anyone have a gfcf recipe for homade ice cream? Thanks so much Gratefully, Amber

Hi all, Is there such a thing as a RICE based baby formula? Ashley

Yes, according to gfcfdiet Jolly Ranchers are gfcf. I don't know about the lunches. Rice cakes with toppings? beans and franks? chicken salad? Janelle

Has anyone ever tried Lisa Lewis' recipe for Mini Sandwich Rolls on pg. 132 of her book? I would like to try it and wonder what luck others have had. I need some idea of the texture and whether their kid would eat it, etc. I have tried Lisa's recipe for Marci's Soft White Bread and Rolls with success only when making rolls in a cupcake pan, but it always comes out smelling of strong yeast, so maybe I need to try some yeast-free bread recipe??

To those of us who have children in our lives, whether they are our own, grandchildren, nieces and nephews, or students... .here is something to make you chuckle. Whenever your children are out of control, you can take comfort from the thought that even God's omnipotence did not extend to His own children. After creating heaven and earth, God created Adam and Eve. And the first thing he said was, "Don't." "Don't what?" Adam replied. "Don't eat the forbidden fruit." God said. "Forbidden fruit? We have forbidden fruit? Hey, Eve... we have forbidden fruit!" "No way!" "Yes, way!" "Do NOT eat the fruit!" said God. "Why?" "Because I am your Father and I said so!" God replied, (wondering why He hadn't stopped creation after making the elephants). A few minutes later, God saw His children having an apple break and was He ticked! "Didn't I tell you not to eat the fruit?" God asked? "Uh huh," Adam replied. "Then why did you?" asked the Father. "I don't know," said Eve. "She started it!" Adam said, "Did not!" "Did too!" "DID NOT! Having had it with the two of them, God's punishment was that Adam and Eve should have children of their own. Thus, the pattern was set and it has never changed! But there is reassurance in this story. If you have persistently and lovingly tried to give children wisdom, and they haven't taken it, don't be hard on yourself. If God had trouble raising children, what makes you think it would be a piece of cake for you? Advice for the day: If you have a lot of tension, and you get a headache, do what it says on the aspirin bottle: "Take two aspirin" and "Keep away from children." CHILDREN You spend the first 2 years of their life teaching them to walk and talk, and then you spend the next 16, telling them to sit down and shut-up. Grandchildren are God's reward for not killing your children. Mothers of teens know why some animals eat their young. Children seldom misquote you. In fact, they usually repeat word for word what you shouldn't have said. The main purpose of holding children's parties is to remind yourself that there are children more awful than your own. We child proofed our home 3 years ago and they're still getting in! Be nice to your kids. They'll be choosing your nursing home.

Everyone, I have enjoyed reading everyone's opinions. It seems to me that the general feeling is that you are homeschooling for the same reasons parents of NT children homeschool(values, setting own pace, etc) and NOT because you think YOU could be a better teacher to your ASD child. I am not referring to your NT children. That is what makes me nervous. I am doing "ABA" on my own with Jane from the Maurice book and another one, but it makes me nervous to think that her education rests on my shoulders. I went to college to learn how to teach NT children, not special needs children. I would think that a PS teacher of ASD kids would have more training than I would. I WOULD feel qualified to teach my NT son, but question whether I could effectively teach my ASD daughter. Also, a friend of mine who homeschools said I should not homeschool if I was doing it out of concern for exposure to poor values, etc..I told her that was my main concern. I found her comment suprising...Anyway, my question is...how do you know you are doing the best for your ASD child? You can email me privately. I am open to any opinions. I am a pretty straightforward person and hope I haven't offended anyone. Emails are difficult in that you can't read facial cues. Janelle

Yellow cake (depends on which liquid you use for flavor) (Even my gluten family members loved this birthday cake.) 2 ½ cups sorghum blend 1 tsp. Baking soda 2 tsp. Xanthum gum 3 tsp. Baking Powder ½ tsp. Salt 4 eggs 1 cup oil 1 2/3 cups sugar 2 tsp. Lemon juice 1 cup Coconut milk (I've also used pineapple juice, or pear juice) Combine the first five ingredients and set aside. With an electric mixer blend eggs, oil, sugar and lemon juice. Beat well so oil is completely emulsified, and the mixture is light and lemony looking. Turn beater to low and add flour mixture and liquid, alternating. Pour batter into greased and floured tins (a 9" x 13" pan, two 9" round pans, or cup cake tins.) Bake at 350* for 25- 30 minutes for cakes, 15 -20 minutes for cup cakes.

As requested, here is the recipe I use, but any chocolate cupcake would work. Chocolate Cake 1 1/2 cups Sorghum Flour 1/2 cup Hershey Cocoa 1 cup Sugar 1/2 tsp. Salt 1 tsp. Baking Soda Mix all together. Add 1/2 cup Oil 1/2 cup Milk 1/2 cup Hot Water 1 Egg 2 tsp. Vanilla pour into cupcake pans lined with papers. Bake at 350* for 20 minutes. Check with toothpick. Make your favorite fluffy frosting. When cupcakes are cooled. Take a straw and poke a hole in the center of your cupcake. Then using a Decorating tip and frosting bag, fill the hole with frosting. ( I sometimes make more than one hole) This is great to rise those cupcakes that just don't seem to make it in the middle. ;-) For the harder frosting, I use some cocoa and powdered sugar and water. It's almost like a frosting glaze. But you could use your own favorite chocolate frosting. I apologize that I don't have a specific recipe. I've been lazy and have not made these in a while. Then again, the white "swhirl" on top is done with a white frosting and a decorating tip. Joyce

Here is what I do for my "twinkies". Make your favorite yellow cake recipe in a mini loaf type of pan.( I bought one at a cake decorating supply place that has 9 mini loafs on one pan. They are a little bigger than the regular Twinkie, but my kids look at it as a bonus. ;-) ) My recipe is below. Make your favorite white frosting recipe. (I've used a started cake decorating frosting or the "Fluffy white frosting" from Lisa Lewis special kids/diet book.) When mini loaf cakes are cooled. Take a straw and poke a hole through the middle of the cakes. You will probably have to fill from both ends, but then use a decorating tip and bag to fill the frosting in the center. Nothing magical and they freeze great. I actually like them still a little frozen. Joyce

Hi All, I hope you don't mind all my OT questions. I am starving for information to help my son. It is very hard when a doctor gives you a diagnosis and a book and says, "come back in 3 months." Then out the door you go with this life altering news. Anyway... What are you all doing for vitamins and such. Anybody doing cod liver oil? I have heard good things about a vitamin called Supernuthera from Kirkman labs. Do any of you use this? What have you used that has offered noticable results? Please tell me!!!!! Feel free to email me at ashbilmar@... so we won't be filling the board with off topic posts. Thanks so much, Ashley

2 C Bean Flour(any kind) 1 C Sorghum Flour 3 C Cornstarch or Arrowroot 3 C Tapioca Starch Add some xanthan gum. Works well in cookies, pancakes, quick breads.

I don't want to start a debate as I am pretty new to this list and don't know if there have been past issues with this topic. I am just curious about WHY those of you who homeschool choose to do so. Have you been happy? Do you worry about decreased socialization? If you homeschool are your kids more severe on the ASD? Did you have any special training to learn how to help your ASD child? Jane starts public school in Nov., and I have been reading with interest some of your posts about homeschooling. I really don't think I would have the patience to teach her, and I worry about her not being around other ppl as much as she would in school(I am a pretty quiet, homebody myself).I also worry that homeschooling her wouldn't prepare her for the real world. Those are my(personal) main concerns. Understand of course, I am the queen of worry about what will happen in the public schools, don't get me wrong. Just want some opinions. Want to explore all my options.... You can email me privately if you want to. Janelle

Joyce, would you post these to the list? Evan does not miss these so much because he has not had them but his 5 yo brother is living with us now and he misses them. He is VERY bad about leaving non-gfcf foods around though and I won't buy these for him. Betty

Dear Listmates, First I want to thank all of you who gave me ideas on replacements for Arrowroot. Since I am corn and potato free there is little left to use for starch. I haven't made a decision on a replacement for arrowroot yet because my breads have started falling in while they are baking and I am trying to identify the problem. No matter which recipe I use the bread rises too fast then falls in while it's baking. The yeast proofs just fine and it isn't rapid rising yeast. I had to cut the rise time from 30 minutes to 8 minutes or it runs over in my bread machine. I have successfully made bread in this machine so I don't think it's the machine. Tonight, after numerous failures, I baked an old faithful recipe and it fell in too. I am doing only two things differently since the last time I made this recipe. I switching from Xanthan Gum to Guar Gum and I am also using Red Star Dry Active yeast that I ordered from Azure Standard. I have tired both adding more flour and reducing the liquid (not at the same time) and neither of these things worked. Please help. Thanks, Nancie

My son was watching Emeril Live a few weeks ago and Emeril was doing a show on school lunches. He showed the kids an idea for Peanut Butter and Banana on Chocolate chip bread. We modified it here since I could not get my bread to come out with the humid weather. My son has brought into school Peanut Butter and Banana on Chocolate chip pancakes. Thought I would share that since most of you have a favorite pancake recipe. This is my two sons (9yr old -PDD, and 7yr old - Asperger) favorite shows lately. They love the cooking channel. They point out the non-gfcf ingredients. It is so funny. We all agreed we would not bother to convert the recipes from the Iron Chef tonight. ICK! Something raw wrapped in something of an internal organ. ICK! Happy cooking. Joyce

I just made an angel food cake from scratch that is SO good! It's even pretty light, not as light as the regular stuff obviously, but not as dense as the gfcf mix cake I made a couple mos ago! :) Here's my recipe, but if anyone has any ideas to make it more light, I'd be willing to try it! :) 1 1/2 C egg whites (approx 11 eggs worth) 1 C gfcf flour (I used 1/3 c Sylvan Farms All Purpose, 1/3 C Tapioca, and 1/3 C white rice, sifted together 3x) 1 C less 2 tbsp sugar 3/4 C sugar 1/4 Tsp salt 1 1/2 Tsp Cream of Tartar 1 Tsp Vanilla 1/2 Tsp Xantham Gum Add the salt and Cream of Tartar to the egg whites and beat 25 strokes. (I used my Kitchenaid Stand mixer and just counted 25 rotations). Gradually add the 3/4 C sugar in 6 separate additions, beating 15 stokes in between each addition. (Again, I just counted 15 rotations). When all sugar is added, beat until reaches stiff peaks. (I turned the mixer on the highest setting and let it go until it reached stiff peaks). Beat in Vanilla. Combine the 1 1/2 C sugar, flour mixture, and xantham gum and sift together 4x. Add to the eggwhites, folding in gently. Blend all ingredients together. Pour carefully into angel food cake pan. Bake at 375 for 30 mins or until cracks are dry. Remove and run a knife around inside edge of pan to loosen the cake. Invert the pan and let cake drop onto plate to cool. Enjoy! My only bummer is that I forgot to get some strawberries to slice up with them.. Guess I'll have to make another cake, I don't think there's much left of this one already! LOL! :) Heather

I found this recipe in the archives included with a bunch of recipes that Angela Lowry had posted. Can anyone tell me if this is a whipped toppping substitute? Has any one tried this? Also what is Devansweet can I substitute anything for it? ==Betty GFCF topping 1 10 1/2 oz pkg. extra firm silken tofu 1/2 cup almond or mild oil 1 T maple syrup 1 t GFCF vanilla 1/2 c Devansweet- dry brown rice sweetener 1/8 c GFCF powdered milk Place all ingred. in blender and blend till smooth. Chill well in covered container until served.

I just recently tried a pound cake mix that we thought was delicious ('Cause You're Special Mix) and would like to know if anyone has any recipes to make a good one from scratch? Thanks! Jane

We went to a friends house for dinner last night and I brought a gf/cf sweet potatoe cake that I had adapted. I used guar gum in it. This morning the couple called to see if we had stomach cramps all night like they did. We're fine, so I'm wondering if it is possible that the guar gum effected them since they're not used to it. Anyone? Laura

Janelle, Did you continue having your daughter go to Mother's Morning out? My doc said socialization is the best thing for him. I realize it was only his 1st day but the change in him mood and attitude is night and day. Ashley

Has anyone tried using sorghum flour in any of their recipes? What does it taste like? Does it turn out well? --Vicky in IL Mom of one, age 3

Hi Ladies, I am having a very difficult time right now. My 26 month old PDD son is "loosing it" all the time. My son used to have transitional fits but the lasted only minutes. Recently, my son wakes from his crib crying and it continues throughout the day. These aren't "bratty fits" (I don't think). He seems as if he is traumatized. We have taken drives, gone to the mall....anything to calm him or change the scenery but he can't keep it together. We'll be in the car and my husband takes a turn onto a street and my son SCREAMS as if he is in terror. I am BESIDE myself. We don't know what to do. Do any of you have similar stories or methods of dealing with this that you can help me with? We brought home a new baby 2 weeks ago and he just started a Mother's Morning Out program 2 mornings a week. Maybe it is the drastic changes. Anyway....Any bit of advice will be GREATLY appreciated. Ashley

Preferably one that uses brown rice flour=) I found a rather nice heavy duty looking electric pasta maker with like 10 different shaping thingys at a thrift shop this morning for $10 and I got it for half price! So now I need recipes! I love the Tinkayada Pasta if you have one similar to that. Heather ps: needs to be egg less too!

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Jane He prescribed lactulose (an orange flavoured syrup that one mixes with a strongly flavoured sour juice because it is extremely sweet. Lactulose is "supposed" to be a manmade sugar for which we do not have enzymes to digest. This causes bulking the in the stomach and gets the digestive tract to move the solids along more quickly. HOWEVER, he assured us that it did not contain lactose but it does. According to the pharmaceutical companies they cannot ever guarantee that ALL the casein has been removed from the lactose so it is risky. While Alex was on prenisolone for his asthma crisis there was not a problem but now, one week past prenisolone, we are starting to asthma attacks again which may or may not be related to the lactose. He also recommended plenty of dried fruits, popcorn, beans and fresh fruits with pips in like figs, kiwis, pomegranates and bananas - things you can't take the seeds out to eat. I can't say whether they are working or not. We are watching out for a corn reaction the last few weeks so I am rotating the use of popcorn and other corn items like tacos, etc. He also recommended several days of glycerin suppositories and the possibility of using a stool softener if we could find one we considered safe. All I know is that Alex is in the bathroom many more times per day than he has been previous to the medicines. HTH BL ****************************** * v'col netivotcha shalom * ******************************

Okay, I have two HUGE chestnut trees and my yard is now littered with chestnuts. Every year, I have SO many that I can't even give them away without having to just throw buckets to the squirrels. What can I do with them besides roast them? It needs to be gfcf. :) Erika

Ball makes a sugar free pectin for those whose kids need to stay clear of sugar in jams and jellies. Grace

Little Green Apples Found a website that tells you how to do it. It's pretty much the way I remember doing it (in about 1986!) LL

Hello. If anyone is interested, an article I wrote ("Tis the Season...or Tis it?") is out in the Sept-Oct issue of Autism-Asperger's Digest Magazine. It includes 11 recipes for the holiday season and some cute pictures of cookies I made (my kids thought it was pretty funny to get xmas cookies in July, when the article was due!) Anyway, I think you can get single issues if you are interested. The magazine is quite good most of the time, and always includes excerpts from new books about autism. You can visit their website at www.autismdigest.com if interested. LL

Cynthia, I got my product ideas from gfcfdiet.com under the health section. Here is what I started using. Palmolive liquid dishwashing detergent, Palmolive dish soap, Johnson's moisturizing baby bath, Tom's of Maine Silly Strawberry Toothpaste, Banana Boat Kids Sunscreen, and homeade playdough. That's all I can think of now. I'm under the gun as the kids are waking up...I shouldn't complain as they went to bed last night at 4:30!!! That's a record! Janelle PS That's great about the possible dx in 6 mos.

Yipeee!!! Thanks Brenda-Lee. I am still obsessing daily over the calcium issue. I will try them. Janelle

I have been making my son's playdough for him to take to school for almost one year now. I usually use the uncooked recipe from Karen Seroussi's book, but had tried the cooked from Lisa Lewis's. I like them both, but we are avoiding corn now so we just use Karen's. The school has agreed to let me make the playdoh for the class and they won't even have gluten playdough in the class. Yeah! My question is...How long will the playdoh keep in a stored container if it is played with everyday? I usually made it once a week for my son only, and he played with it 2-3 times a week. They said to just make one big batch for the month. While that would be very convienent for me, I worry about it going bad. I am assuming the cream of tartar helps, but I am really not very knowledgable in this area. HELP!! Patsy mom to Liam-age 3 1/2

For safety, all jellies and preserves need to be processed in a water bath canner. I would contact your local county extension office for current guidelines or find the current version of the Ball Blue Book. Joanne

I've been looking on the web and some sites will specify that they have Gluten-Free yeast. I thought that any yeast would be gluten free, but I know that I am new to this. So, my question is, are all yeast's gluten free, or only certain ones. And if only certain ones are, which ones? Thanks, Kris P.

I found another recipe for our Italian snack we need for class from A Round-the-World Cookbook for Children Passport on a Plate by Diane Simone Vezza. It is Lemon Granita (Lemon Ice) and oh so easy. Lemon Granita 4 small lemons and 2 large lemons 3 cups of water 1 cup of sugar Cut the small lemons in half crosswise. Juice them and set the halves aside. Grate the large lemons' peel, you need 2 tsp, set aside. Then juice the large lemons. You need a total of 1 cup lemon juice from all 6 lemons. In a saucepan over high, heat the water and sugar until boiling. Reduce heat to simmer for 5 minutes. Remove from heat and add lemon peel and juice. Cool and then freeze for at least 6 hours. To serve: Fill each lemon shells with the granita mixture. peace and love, Cindy For what we get, we can make a living; what we give, however, makes a life. -- Arthur Ashe God has given each of us a significant, unique, "blueprint", there is no reason to compare ourselves... Furthermore, God "blueprints" us to be ourselves - not to be someone else. -- L. Jane Mohline Energy is a paradox. To get revved up, you must first slow down! -- Janice L. Krouskop

Phyllis, Sorry it took so long to respond. I am stuck here with a broken ankle in three places, so now I have time to get thru all these emails!! We tested my son on all the foods he eats on a regular basis. I suppose sometime we should also do the molds, dust etc. That will have to wait for awhile. Good Luck, Joanne

Leavesman, Cristina, i would worry so much about infractions and lack of anything really being done for him--i'd homeschool! it sounds awful! and if any of the other students have hitting or biting issues, your little guy's in trouble. sorry, I know you're looking for constructive advice, but, i don't even think a great IEP would save your situation, esp. when you say there's more issues than you've shared with us so far. i really would pull him out in your situation, and just have him peer play with your twins. sigh. hope it works out for you. katm0mdu

Toby, How did you find your Dan Doc? I can't seem to find anyone that can send me a list to choose from. Good luck with the elimination diet. We had to do it too. It's rough the first 3 months until you can put some things back in. My son is 10 and is allergic to everything in varying degrees. It's work, but the payoff is great. We have not seen immediate results, but slowly, slowly, he is improving. He is much happier, talks more, has not hit anyone this whole summer or the first three days of school. Yeah!!! Good luck. Joanne

....was that they do a lot of different things from last year school (another district, because we moved). Besides the fact that this class is really awful (teacher is very nice, but the school really done a bad "job"), they are doing things I didn't worry about last year! Last year all I had to provide was food and cooking time supplies. This time they want shaving cream; they are using their own (homemade) "play-doh"; they want food coloring (but they are not doing cooking...?) I need HELP!!! #1 Recipe for gfcf playdoh that I can send in; #2 What shaving cream is safe? I bought "Colgate" in the can, is it ok? #3 What do I do with food coloring? #4 None of the parents of the kids in the class know or is interested in GFCF...and they only have the teacher and one aid (which BTW is a grandma-nothing wrong with that, but it cannot do for this kids, I saw her-).I have a feeling that this year will have lots of infractions. I want my old school back, and my lovely teacher and three aids and seven kids in the class and only three in the spectrum!!! (boohoo!!) There is 11 (eleven!!!) children in the class, all with autism, and all under six! three more, beside my son need a 1:1 aid!!!two are worse that Gary! HOW ARE THEY GOING TO DO IT?????? NT children need supervision; children with autism need a constant 1:1 "therapy". I was hoping of getting a break from him going to school, but now it really presents itself as awful. I called for an IEP already, but I am going nuts here! Please help with the school supply suggestions, and anything else...at this point, I'd go for anything that works. :o) Thanks for letting me vent. There would be more to vent on this school district, but lets leave it to that for now. Cristina-WA Proud mom (but desperate, and going mad) of Gary 4.8 yo ASD, Sarah & David 2 yo NT twins.

Nancie, My son is on a four day rotation diet so I have to rotate everything. Some things are very hard to rotate so I do use some more than once every four days: On his green day I use rice flour, sweet rice flour, tapioca flour and I try to add some ground Brazil nuts and/or ground Sunflower seeds in place of some of the flour; on his red day I use potato starch with arrowroot, and add ground sesame or cashew nuts as part of his flour; on his blue day I use Garbanzo Bean (Chickpea flour) with White Bean flour and a little bit of Tapioca flour because the bean flours are strong, and add ground Macadamia nuts; on his yellow day, I use part Quinoa flour (only a little because it is very strong smelling and tasting), part corn flour, part corn starch, and a little of arrowroot, put in ground pecans, walnuts, or pine nuts as part of the flour. Some of these flours smell really bad when they are mixing, but don't taste that bad when baked. My son loves all of his breads. By the way, I bake everything in big muffin pans, this way, they never have big holes, and are never gooey in the middle. My son accepts the muffins really well. Hope this helps. I do want to try some of that sorghum flour or chestnut flour, but have not ordered it yet. Good Luck, Joanne

Hello All! I just wanted to let everybody know that I spoke with someone from Imperial Sugar/Dixie Crystals The following products (name brands) are gluten free All Dixie Crystals All Colonial All Holly All Spreckles All Imperial All Pioneer All Wholesome Sweeteners all Sugars with all of those brands have been confirmed Gluten Free They are all made by the same company. I was told that all of the powdered sugars do contain corn starch-for those with Corn issues.. Thanks! Happy baking! Andrea

BrendaLee, I have some plum juice in the freezer from the little bit of plums that the boys did not take off the tree before they were ripe. Can you post your chicken in plum sauce recipe? It seems that I am getting in a rut at dinner time and this sounds so good. Betty

I've found GFCF Parmesan and mozzarella substitutes. Does anyone have a suggestion for a substitute cheese for ricotta/cottage cheese in lasagna? Janette

I converted one of my cakes recipes to gfcf and it was a big hit!! So I though I'd share it for those w/o eggs issues. BIRTHDAY CAKE RECIPE I used sorghum mix, and I add some cornstarch to mine, so it is a little more 'fluffy' but can be omitted and just use the regular mix. I use about 1 tbsp of sugar per each egg, plus 3 tbsps = about 1/2 cup or so, but can be "eye balled", if one wants less or more, while beating the yolks with it. I use half sugar that has been stored with vanilla bean in it, and half w/o. I beat the whites first and put them in the freezer while I do the rest so they don't get undone. 6 large eggs separated 1 cup of gf flour mix sifted 1 tsp xanthan gum 130 gr sugar grated lemon peel 1/8 tsp cream of tartar 1/2 tsp of soy lecithin granules (can omit) 2 tsps baking powder 2 tsps of rhum (like bacardi spice or regular bacardi, can be omitted) Using whatever baking pan you normally use (I use a rectangular one, the non-stick kind), spray with cooking spray or oil, then line with parchment paper only the bottom, and lighlty spray that too. Mix flour, baking powder, xanthan gum and lecithin in a small bowl. In two large bowls, separate the eggs (room temperature). Beat the whites til stiff peak with the cream of tartar, then put in freezer. in other bowl beat the yolks until very creamy, then add the rhum and the lemon peel, keep on beating; add 1/3 cup of the flour mix and beat to mix well. At this point preheat oven to about 250 degrees. Then add the egg whites from the freezer, folding them in w/o getting them undone with a spatula. Add the rest of the flour mix with the spatula (do not dump all the flour in or it will collapse). Put the batter in the prepared pan, and spread to even, remembering that whatever "shape" the top will have, will be the same when cooked, so even out the "peaks". Bake for about 30 minutes, w/o opening the oven, but checking halfway to make sure it doesn't burn (always depends on oven); check with a toothpick for doneness. Let cool in the oven, at least until the oven has cooled off. Then take out of pan, cut in two halves so you can layer it, and put one half on your serving plate. Then prepare the following. ENGLISH CUSTARD 60 gr vanilla sugar (the one stored with a vanilla bean in it) 1/3 cup sorghum mix 1 tbsp sweet rice flour 1/2 tsp xanthan gum 1 tbsp rhum 2 egg yolks peel of 1 lemon (only the yellow part) 1 can coconut milk 1/2 cup rice milk Mix flours and xanthan gum. Beat yolks with sugar until they are very creamy; add the rhum, a little milk and keep on beating; then add the flour mix, and finish up with the milks (may have to finish with a spoon so it won't splatter). Add the lemon peel. Pour this mixture in a double pan (the ones for the bagnomaria on the stove), making sure it is omogenous, and turn the stove on to the medium heat. Cook on this temperature constantly stirring with a spoon, so it will not form lumps, until it starts bubbling and thickening; cook for about five minutes longer then remove from stove and let cool in pan, keep on stirring it so it will not make a film on top. Remove the lemon peel. This will be your filling. GARNISHING I used fresh blueberries and raspberries. I rubbed some raspberries on both parts of the cake cuts and spreaded some custard on top of the first layer. Then I filled the top of that with blueberries and raspberries alternating in rows, so when cut it would show two colors. I layed the top part of the cake on this and with the remaining custard (about 2/3 cup or so) I mixed some more raspberries and mashed them in, so it turned pink. I layered that on the top of my cake, and garnished the edges with two rows of blueberries and raspberries alternating. I wrote the number in the middle (for me was "2") with blueberries, and then put the whole cake in the freezer for thirty minutes. Then put in the fridge untli ready to serve. It was a big hit for everyone, even my ASD son that doesn't eat much cakes!!! Bread recipe. Well, this is Carol Fenster's recipe for the focaccia, but I modified it to use with sorghum mix and doubled the dose; I used dried onion instead of the powder, and only put salt, oregano and basil (all dried herbs) on top and a little olive oil too. So instead of brown rice, potato starch and tapioca, I used: sorghum mix 2 cups (6 cups or parts sorghum+2 cups or parts potato starch+1 cup tapioca starch+3cups or parts cornstarch), white rice flour 1 cup, tapioca flour 1/3 cup, potato flour (no starch) 3 tbsps. then doubled everything else. I also did not mix everything together, but I prepared the yeast first (rapid rise yeast, 2 envelopes), then added the oil to that and beat with mixer; omitted the vinegar and used soy lecithin instead; added a pinch of cream of tartar; added the eggs to the wet mixture and beat lightly; then I added the dry mix, 1/2 with the mixer and half by hand. I let it raise in warm oven until it doubled, then I baked with the foil on top. **** 1 ½ tsp dry yeast 1 cup brown rice flour ¼ cup potato starch ¼ cup tapioca starch 1 ½ tsp xanthan gum 1 tsp unflavored gelatin powder 1 tsp dried rosemary ½ tsp onion powder ¾ tsp salt ¾ cup warm water 1 tsp sugar or ½ tsp honey 2 large eggs 2 TBSP olive oil ½ tsp cider vinegar Topping: 1 TBSP olive oil 1 ¼ tsp Italian herb seasoning ¼ tsp kosher or coarse sea salt (or table salt) cooking spray Combine yeast, flours, xanthan gum, gelatin powder, rosemary, onion powder, ¾ tsp of salt in a small mixer bowl. Add warm water, sugar/honey, eggs, 2 TBSP olive oil and vinegar. Beat dough with mixer (using regular beaters) for 2 minutes. Dough will be soft and thick-like thick cake batter. You can also mix in bread machine on *dough* setting. Transfer dough to 11x17" non-stick pan, 8" round nonstick pan or 15x10" pan that has been sprayed with cooking spray. Cover with aluminum foil and let rise in warm place for 30 min or until desired height. Preheat oven to 400 degrees. Sprinkle foccacia with 1 TBSP olive oil (or to taste), 1 1/4 tsp italian seasonings and 1/4 tsp salt. Bake for 15 min, or until top is golden brown. You may drizzle additional olive oil on baked foccacia if you wish. **** Hope everyone will enjoy these. Cristina-WA Proud mom to Gary 4.8 yo ASD, Sarah & David 2 yo NT twins.

Andrea wrote: <<I also asked to see a manager at Chilis, and he showed me his ingredient book. The salsa looked okay, and I asked what vinegar they use, and he brought out a big bottle of Heinz red wine vinegar. Believe it or not, I can't keep my 18 month old out of salsa! He loves it! We also let him eat their corn chips and haven't seen any problems. Andrea We recently went to Chili's and asked the manager about EVERYTHING. We were told that the chips are made with corn and WHEAT flour. The salsa is ok, but NOT THE CHIPS. Also, everything is cooked on the same grill and in the same oil, so really, nothing is safe except maybe the salad. When and if we go again, we will bring our own chips from home, not to mention the rest of the meal for those who have issues with gluten. Sue C.

Phyllis, don't get discouraged. We have all had our flops. Here is some information that I have saved from recipes I have gathered. I have used some and some not. Personally, I have found the chocolate ones have the best taste. The first is easy to make although you would have to make two to make a double layer cake. Betty == Gluten free mixes tend to take longer to cook in larger pans, and come out raw in the middle and over cooked or burnt on the outside. Cooking your cake longer at lower temperatures in shallow or smaller pans solves this problem. Also, once the cake looks done, it's OK to leave it in the oven for an extra 10-15 minutes with the heat turned off. As I don't know how long your oven keeps hot after you turn the heat off, make sure to check your cake every five minutes or so to make sure it isn't getting to dark on top. == Chocolate Cake 1 ½ cups semisweet chocolate chips 2 cups (19 ounce can) cooked chickpeas (garbanzo beans),drained and rinsed 4 eggs, or 1 cup egg substitute 1 cup sugar ½ teaspoon baking powder 1 Tablespoon powdered sugar In small bowl, melt chocolate in microwave oven, 2 minutes on medium power. In blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth. Pour batter into non-stick 9-inch round cake pan. Bake at 350 degrees for 45 minutes or until a knife inserted comes out clean. Cool. Sprinkle with powdered sugar. == Donna's Best GF Chocolate Cake Ever! Ingredients: 1/4 cup white rice flour 1/2 cup tapioca flour 1/2 potato starch flour 1/2 garfava flour ( if you don't have this flour you can use 1/4 cup soy = flour and increase the white rice flour to 1/2 cup) 1 tsp xanthum gum 2 cups granulated sugar 3/4 cups Hershey's or any other GF cocoa 1 1/2 tsp baking soda 1 1/2 tsp gf baking powder 1 tsp salt 2 eggs 1 cup milk sub 1/2 cup corn oil (I use Mazola or any other gf oil you like) 2 tsp gf vanilla 1 cup boiling water Heat oven to 350. Grease a bundt pan and dust with white rice flour. In a mixing bowl combine flours, sugar, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla, beat well with an electric mixer on medium speed for 2 min. Stir in boiling water (use a spatula). Batter will be very thin like soup. Pour batter into prepared pan. Bake at 350 for about 40 minutes or until a tester comes out clean. Cool on wire rack in pan for about 3-5 min. then turn out onto a plate. This cake is very moist. Ice cake with any GF icing. I use: 1/3 cup soft butter 2 1/4 cup 10x sugar (I use Domino) 1 1/2 tsp gf vanilla About 2 tbs. milk sub ( you may have to add a few drops more if it is too stiff) Beat all the above until smooth. == White Cake 2 cups GF flour 2 teaspoons xanthan gum 1 1/2 cups sugar 1 teaspoon salt 3 1/2 teaspoon baking powder 1/2 cup shortening 1 cup GFCF milk 1 teaspoon GFCF vanilla 3 eggs Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2" or 2 round layer pans or for cupcakes (muffin tins) use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool. == Saucy Cake 1 cup applesauce 1/2 cup oil 1 cup GFCF milk 3/4 cup honey 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon sea salt 2 cups GFCF flour mixed 2 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon allspice 3/4 cup walnuts, chopped (optional) Preheat oven to 350 degrees. Oil one 8"x8" cake pan. Blend all liquid ingredients until creamy. Add baking powder, baking soda, spices and salt to flour and mix well. Pour wet ingredients into dry ingredients and stir thoroughly. Add nuts if desired and mix well. Bake 30-40 minutes, until center is done. I usually use pear sauce instead of applesauce for this recipe. Other pureed fruits work well too, strawberry, apricot. === 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. == Big cake, for group or caterers can be halved It's gluten free - lactose free - oil free - salt free. 4 cups of GFCF flour ( a mix is best, I use 1/3 brown rice, 1/3 Quinoa, 1/3 tapioca) 3-5 eggs (I use five, but it works well with less) 4 16 oz can of your favorite fruit (I use either peach or pear, you can substitute apple sauce) 5 tsp GFCF baking powder (level teaspoons) 1 large box of jello mix (peach if you use peach, or any other flavor fruit) or 1/2 c plain gelatin 1 can frozen fruit juice concentrate Note: You can use the following if you don't want to add frozen juice. 1/2 cup turbinado (raw) sugar (may substitute corn or cane syrup ) Preheat your oven to 340 degrees. Grease an angel food or bundt pan. Using a blender, Puree the contents of your can of fruit. Mix your eggs and pureed fruit together in a large mixing bowl. Add flour and fruit juice concentrate. Mix well. Add baking powder and mix on high for at least two minutes. Pour the mixture into your pan and bake for 50 minutes. Test your cake's readiness by placing a tooth pick or wooden shiskabob stick (my personal favorite) into your cake. When it comes out clean, the cake is done. As a general rule I've found my gluten free cakes cook better in angel food or bundt pans. You can also use muffin tins and other small baking pans. If you use a smaller pan reduce your cooking time accordingly. Muffin or cupcake tins take about 30 minutes to cook. Flat 8x8 pans take a little longer. When cooking flat sheets, glass pans seem to render better results. Gluten free mixes tend to take longer to cook in larger pans, and come out raw in the middle and over cooked or burnt on the outside. Cooking your cake longer at lower temperatures in shallow or smaller pans solves this problem. Also, once the cake looks done, it's OK to leave it in the oven for an extra 10-15 minutes with the heat turned off. As I don't know how long your oven keeps hot after you turn the heat off, make sure to check your cake every five minutes or so to make sure it isn't getting to dark on top. ==

When I first joined the group I remember everyone trying to figure this out. At the time I didn't have the money to spend on experiments so I just went with the basics. Did anyone ever find a good cheese substitute?

Sorry about this Our computer is messed up. I can scan sheets but not get to my files. These are the sheets I use when I am teaching a class. When I teach the class, I ask that people donate a $1/bottle made to our church for the rights to the lotion recipe. That is your choice. The supply list is from our area in NC. You need pure lanolin. Most drug stores can order it, if they don't have it. Aloe juice-you need 2 cups per 28 oz of lotion made. I use our everyday blender. It takes some washing in HOT water, and everything is edible. I hope that helps. in peace, Cindy

Basic Olive Oil Castile Soap Ingredients 52 ounces olive oil, (I use cold pressed) 7 ounces lye 20 ounces cold water 1. Place an empty pitcher on the scale and tare. Weigh lye (7 oz) 2. Use the same method to weigh the water (20 oz) 3. Pour the water into the lye pitcher without splashing. 4. Stir while with a wooden spoon. Avoid splashing. 5. Place thermometer into pitcher (lye should read about 150 +) 6. Allow lye solution to cool to ~ 100 7. Weigh out oil and heat to 105 8. When both temperatures are ~100, mix together, slowly adding the lye to the oil. 9. Mix until there are signs of trailing, very difficult to see when using olive oil. 10. Pour into primary mold 11. Place lid on mold and cover with a blanket to keep the soap from getting chilled. 12. Stir the Castile soap twice a day until it solidifies (~2 days). 13. ~ day 3-4 turn soap from primary mold to cure. (The soap will be soft to the touch but not mushy.) 14. Cut into blocks and allow curing for 10-14 days before use. It will be hard everywhere when pressed. Hand milled soap Ingredients 12 ounces grated soap 9 ounces water 2 TBS ground lavender 1. Use soap ~5 days or longer after making 2. grate 12 ounces of soap 3. weigh 9 ounces of water 4. heat in a pot using a wooden spoon to stir until liquefied (temperature should be ~150) 5. add herbal ingredients and stir 6. Pour into molds and freeze for ~ 1 hour 7. Place the soap for final drying ~ 1-2 weeks Laundry detergent Ingredients 1 bar of soap (any non-colored bar) grated 3 gallons of hot water + ~2 cups 1 cup of washing soda 1. Grate 1 bar of soap 2. Add to pot and cover with water 3. Heat until dissolved, stir with wooden spoon 4. To large container, add 3 gallons of hot water 5. Add the dissolved soap while stirring 6. When the soap in stirred in, slowly add the washing soda while stirring 7. When dissolved set aside overnight 8. To wash clothes use 2 cups of gelatinized detergent in washing machine

This is the recipe for Leiden Lotion. I began selling Leiden Lotion to donate money to the Prince of Peace Building Campaign. I donate $1 per bottle made to the building campaign. Before you use this recipe please note that I am requesting that you also donate $1 per bottle made to the Prince of Peace Building Campaign. The recipe below makes 3.5, 8 oz bottles. You can mail your donations to: The Prince of Peace Building Campaign PO Box 1496 Apex, NC 27502 Supply list Herb Works (Ann Jones) by Kroger on Kildaire Farms Road 1-quart bottles aloe vero juice 0.5 ounce of lavender essential oil 0.5 ounce of peppermint essential oil Grocery store cold pressed olive oil vitamin E gel caps Ashworth Drug (Call to have them order it. It takes about 2 days to come in) 1-ounce tube of lanolin Michael's 4-ounce bags of beeswax chips. I have tried the block of wax before and it is too hard to break into 1-ounce pieces Leiden Lotion Recipe 2-cup aloe juice 1.5-cup olive oil 2-teaspoon lanolin 1 oz beeswax 40 drops of lavender essential oil 7 drops of peppermint essential oil 2 400-unit vitamin E capsules melt beeswax and lanolin with oil warm aloe juice separately add aloe juice to blender and mix on high add essential oils and vitamin E slowly add cooled beeswax/lanolin/oil to blender developed by Cindy Boyce

Thanks for the article. I'd just like to point out that as CD awareness is rising, a clearer profile of people affected is emerging. There is no apparent relationship between incidence of CD and ethnic heritage according to the folks at the Celiac Research Center at the U of Md Medical School (www.celiaccenter.org). Where you look for it, you will find it, it seems: if doctors don't test Asians for CD, then Asians won't be found to have it, so doctors won't test for it, etc. ad infinitum. Linda cannot remember who it was. I hope you all don't mind my posting it to the list in this fashion. NB: This is revamped from a speech I gave to our local Celiac's Group and was intended for beginners. ...

Parks also is intolerant to legumes (soy, beans, lentils, peanuts...) and eggs. We use olive oil for all recipes using oil. We even make our own lotion, laundry detergent, and soap using olive oil because he was breaking out from so many cleaning/beauty products. I will be happy to share those recipes if you would like them. Please share your recipes for all. I am so nervous about hidden ingredients in lotions, etc. i would love to be able to make my own, and i hate using store bought laundry detergent as the ingredients are so caustic! TIA, luv from katm0mdu and her motley krew

Someone had mentioned the website Do2Learn.com and I checked it out. It is wonderful. I don't use PECS with Jane(and honestly don't know much about it)but the site has 640 pictures that you can copy in 1",2" and full page sizes.They are broken into categories such as eating, dressing, etc...I am starting to use pictures to organize Jane's day in the hope that it reduces stress, and thus tantrums. These pictures will be great. It also has the autism cards that you can print out to carry with you. So thanks to the person who mentioned this site. If you haven't looked at it, check it out. Janelle Jane 2 1/2 PDD-NOS Jackson 1 NT

My dh went hunting near the border this weekend and always goes to Mexico to buy some things. I know he will pick up 100 bottles of Mexican Vanilla bc we have always used it. It is dirt cheap. I am wondering if I dare use it? I was taking my chances pre gfcf :-), but now I wonder if I should use it. I bought a small bottle of vanilla at the grocery store and it was gone in 3 days. No kidding. I bake a lot!!! Anyway, it is a shock($$) to buy vanilla at the grocery store, and I wonder if I need to now. Anyone use Mex. vanilla? Janelle

-Both Hershey's and Nestle's SYRUPS are gfcf. The powder isn't. Janelle

I needed to make an Italian recipe for Parks's class. I altered a recipe from A Round-the-World Cookbook for Children Passport on a Plate by Diane Simone Vezza. They turned out great. Even my dh loves them. Almond Biscotti Cookies 1.5 cups of chopped almonds 1.75 cups of GF flour (Bette Hagman's mix) 0.75 sugar 0.5 tsp baking powder 0.25 cup CF margarine softened (I used 2:1 coconut butter: Fleischmann's Light) 2 tsp ground flax seed and 0.5 cup boiling water (replaced 2 large eggs) 1 tsp almond extract (McCormick) 1 tsp xanthan gum Preheat oven to 350. Place chopped almonds in a baking pan and toast about 10 minutes. Set aside to cool. In a large bowl combine ground flax seed and boiling water, let set for 15 minutes. Then combine flour, sugar, xanthan gum, baking powder, margarine, almond extract, and toasted almonds. Mix with a fork and then knead with your hands until it forma a large ball. Grease a cookie sheet (I used olive oil). Shape dough into two 12-inch-long logs, 2 inches wide. Bake logs for 25 minutes. Remove from the oven and slice the logs into 0.5 inch thick slices. Using a spatula carefully place the slices cut side down on a cookie sheet. Bake an additional 6-8 minutes. Cool on a wire rack.

Goodmorning, My daughter had diarrhea for 6 mo or so and the GI doctor said because she had limited herself to so few foods, she was getting practically no fat in her diet. At such an early age , I know that fat is important to little ones to grow and for brain development. Anyways we finally got her to eat tator tots and potato chips(gfcf of course) that contained fat. This took away the diahrea, however, now this is the only thing that she wants to eat!! Is there a supplement that can give her the kind of fat she needs for development, without having to eat junkfoods all the time? If there is a supplement is it easily found in health food or natural food or drug stores? Any suggestions would be great!! Thanks for your help.

I was wondering if the jam recipes with honey could also be made with vegetable glycerin? I am just beginning to experiment with it. Betty grandmother and guardian to Andrew 9 yo dx'd ADHD, possibly bipolar/RAD, asthma Evan 7 yo dx'd nonverbal autism David 5 yo dx'd ADHD, possibly bipolar/RAD

BL, we could use a few good, understanding Ped in the US. It sounds like you have a great one. Betty grandmother and guardian to Andrew 9 yo dx'd ADHD, possibly bipolar/RAD, asthma Evan 7 yo dx'd nonverbal autism David 5 yo dx'd ADHD, possibly bipolar/RAD

I don't know of a good recipe for bread, but you can substitute millet flour in equal amounts for the rice flour in recipes, and millet tastes good. Good for people with low blood sugar, too. Rachel Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia Blessed Mother of Matthew, 6yo w/Autism, "Heaven's Joy," and lots of energy

This recipe is super easy and has become a real favorite of my son. Super Simple Meatballs 1 pound ground beef 1 tsp salt 1/4 tsp pepper 1/2 tsp coriander 1/2 tsp cumin 1/8 tsp garlic powder (or 1 small clove -crushed) 1/4 cup flaked coconut (I use unsweetened) 1 egg Mix seasonings, Mix meat, seasonings, and egg briefly. Form into small (1/2 inch) meatballs or medallions (we like them silver dollar sized). Fry in small batches in 2-3 tablespoons oil. Makes +4 dozen small meatballs. These are good hot or cold and freeze well, too. @ ]]) Wendy @ ]]) aka: Toushoes

Phyllis, if you have room for the 6 quart and got such a great deal on it, why take it back. There are a few times that I wish that I had bought the larger one, although I do not have a clue as to where I would put it. I'd probably have to buy another stand to put it on and my kitchen is very small. My husband told me that if we are going to do the diet for Evan I should have the best we can afford. It doesn't seem that there is that much difference in price between the two with the great savings that you got. You may kick yourself later if you take it back. But only YOU know your finances. Betty

Dear Bridgett, I know you have gotten many responses already, and please don't, in any way, feel like I am telling you what to do. I am sure you have probably thought long and hard about your decision. I just wanted to share with you the way we have kept the diet from getting too expensive, in case these things might help you not to have to quit if you don't really want to. By way of background, I have 7 children and one on the way. All of the children and I are totally cf. Two of them are completely gf (celiac) as well. Added to that are various soy, corn, nut, and other allergies. I homeschool our children, so we must pay for all their curriculum plus any other activities or enrichments. Also, since I am home with them, my husband's salary is our only source of income. In all of this, I am tremendously happy, and God has been very good to provide for us, but my point is, I also could not afford to buy all kinds of specialty foods and mixes. What we have done is to follow this principle: Keep it simple! There are many foods-enough for a completely balanced diet, in fact-that are naturally gfcf! One doesn't really need the cookies, crackers, cakes, breads, cheeses, or even milk alternatives. Instead, one can serve brown or white rice, baked potatoes, or corn (if you are blessed enough to be able to eat it) for carbohydrates/grains. Fish, meat, eggs, soy, beans, and nuts are all sources of protein and are all ok in their pure, unprocessed forms. Similarly, fruits and veggies are all ok (unless you have phenol issues...but that can be worked around too). Water is our beverage if choice, and the calcium that is derived from milk and milk subs can be gotten from almonds, dried apricots, many dark green leafy vegetables, and various other sources. Cooking in olive oil can add some needed fat to a child's diet. I am sure you could find these and other nutrition facts online. A sample day's worth of meals at our house might look like this...breakfast: 2 eggs scrambled cooked in olive oil, grocery store brand rice cake (I called the company to verify gf status) with fruit spread on it, 1 sliced apple, 1 small glass of calcium fortified o.j. lunch: tuna (I was able to find a brand that comes in a very large can with tuna fish, water, and salt as the only ingredients at our local wholesale warehouse...Yay!) mixed with olive oil, rice, and a little bit of salt and pepper, served in a large scoop on a lettuce leaf, tomato wedges (from our garden), carrot sticks, grapes (from our grape arbor), water. snack: (We actually don't have snacks very often) a pear, or a handful of dried apricots or almonds (for those who can have nuts), a carrot or carrot sticks, or a popsicle made of frozen juice sometimes with a couple of slices of fruit in it (banana. plum, grape) supper: roast chicken with gravy made from drippings and corn starch and water, baked sweet potatoes, greens (spinach, kale, turnip, mustard, collard, beet, swiss chard...alone or in combination) boiled with a little olive oil and pure maple syrup...all the children love them this way...really! and water. Everyone is full and happy with these kinds of meals. Are all of our meals like this? No...as time and my budget allow, I sometimes splurge with some corn or potato chips or rice crackers, or dumplings for soup using gf flours and a small amount of milk sub, or even homemade gf muffins, but that is the exception and not the rule. If I were you (and I know I'm not!), I would go ahead and sell most of the items you have for sale already, keeping only some rice flour and corn and potato starches and guar or xanthan gum to make a small amount of gf flour sub for birthday cakes and such other very occasional treats. Then I would attempt to buy and cook with only basic foods, making sure to cover all nutritional bases. You may find, as we have, that you are actually spending LESS than you were pre-gfcf and that your whole family feels better than ever! Whatever you decide to do, I wish you all the luck in the world. (-: Blessings, Sue C.

Where can I get brown rice flour cheap? I haven't seen it at the Asian or Indo-Pak Markets. I am currently "grinding" my own-much to Jane's dismay. She is very noise intolerant, and the pre-blender ritual is extensive. (Ear plugs, hide in Mommy and Daddy's closet, 3- 2-1 countdown, wrapping the blender in a towel to mask the noise, and finally coming out to scream at me to stop.) Yes, I know, I should just order from Miss Roben's or something. But I am always looking for a bargain first! My poor child! Janelle

Hi Aimee, Hi All, The baby is here! :O) Charles Jackson "Jack" arrived on 8/21 via c sec. He was 9# and 20 inches. Big brother (PDD) Mikey is cautiously interested. I actually just returned from "urgent care" because I am peeing blood (Too much info or what???????). Anyway... I am trying to figure out how to tape a pacifier into Jack's mouth so I don't have get up every 2 minutes when he spits it out (kidding). Wish me luck in getting a schedule established. Talk to you all soon. :O) Ash

* Hi, I don't know if you have a Trader Joes by you, if so, their own brand crushed garlic is made without soy oil. Denise on Long Island New York * On Fri, 31 Aug 2001 06:53:44 -0400 "Cindy Boyce" <cboyce@... . We use fresh garlic because jarred garlic is processed in soy oil. Best of luck in peace and love, Cindy

My family is on the Feingold diet and I recently decided to go GFCF as well. I am looking for some place to buy foods from The Really Great Food Company (if they are GFCF, are they?). I live in the St Louis area and have never seen the brand here. Can I order them on-line? This is my first post here, so please bear with me. Thank you for your help. Kris P,

Phyllis, I paid $165 for my 300 watt 4 1/2 quart Kitchen Aid. I have not had any problems with the motor getting too hot but I am not making thick batters and running it for long periods of time. Sometimes I do have to scrape the bowl. I add extra flour by the spoon and not the cup as that is easier. I do not think that you can get a better one unless you bought a large commercial one and that you do not need. I wonder just what those people who complained about burning up the motor was making and if it was for commercial purposes. Betty

I am so excited bc we FINALLY got a small deep freeze! I spent the day putting flour, extra batches of baked goods, etc.. in it. Yippeeee! I also got a large amount of Vance's Dairy Free and had more room for storing it in my freezer than the pantry, so called to see if I could freeze it. Miss Roben's didn't know and they referred me to Vance's. The man at Vance's couldn't understand why I would want to freeze it, so I had to explain about my storage dilemma, and he said, "Well, I suppose you could freeze it." Apparently the shelf life is forever and ever. I told him the packets from Miss Roben's (where I order it) had an expiration date of one year on it. He said they just do that to put it on the bag(liability reasons probably). Anyway, after that huge ordeal :-) I decided not to ask about freezing the 20 (seriously) bags of guar and xanthan gum I have. I did it anyway. I don't think it would hurt it, do you? Anyway, I am off to try baking some new breads today to put in the freezer! Small thrills..... Janelle Jane 2 1/2 PDD-NOS Jackson 1 NT

Karen, bananas, canola, eggs, green beans, eggs and peanuts Parks also is intolerant to legumes (soy, beans, lentils, peanuts...) and eggs. We use olive oil for all recipes using oil. We even make our own lotion, laundry detergent, and soap using olive oil because he was breaking out from so many cleaning/beauty products. I will be happy to share those recipes if you would like them. To replace eggs we use ground flax seed (1 tsp and 1/4 cup of boiling water/egg replaced, allow to set for ~15 minutes). Most of our cooking is just replacing products from many of our old recipes with the addition of xanthan gum when baking. For simple things like salad dressings, we use unseasoned rice vinegar (seasoned has soy) combined with lemon juice, olive oil, and herbs. We make a small amount because the olive oil solidifies when it is in the refrigerator. For homemade "Chinese" foods, Parks just has stir fry with fresh ginger, no sauces. We use fresh garlic because jarred garlic is processed in soy oil. I remember how overwhelming it was when we first took away casein and then gluten. By the time we found out about the other intolerances, I guess we were just got in the mode. We were so shell shocked at that point, it became a joke. Parks's intolerances have changed over the years, BUT gluten, casein, eggs, and legumes have never gone away. Best of luck in peace and love, Cindy For what we get, we can make a living; what we give, however, makes a life. -- Arthur Ashe God has given each of us a significant, unique, "blueprint", there is no reason to compare ourselves... Furthermore, God "blueprints" us to be ourselves - not to be someone else. -- L. Jane Mohline Energy is a paradox. To get revved up, you must first slow down! -- Janice L. Krouskop

I finally gave up on the large loaf pans and used the 4 x 8 pans to make Marci's white bread. Now I wonder, Ghee why didn't I do it sooner. Enough people have said that gfcf bread turns out better when in the small pans. Instead of 2 large sunken loaves I have 3 nicely formed small loaves. Betty grandmother and guardian to Andrew 9 yo dx'd ADHD, possibly bipolar/RAD, asthma Evan 7 yo dx'd nonverbal autism David 5 yo dx'd ADHD, possibly bipolar/RAD

I was wondering if anyone could tell me how much vegetable glycerin to use if I wanted to substitute it for sugar or other sweetener? Betty

Thanks for the meatloaf and peanut butter cookie recipes posted recently. I made them both and they were big hits! (even with my husband, who also is not a fan of most GFCF recipes-- at least not if he knows that they are not "normal"!) Jane from Madison, WI

I have a couple more recipes for yall that I have converted from my originals. They turned out the same too. Peanut Butter Cookies 3/4 cup peanut butter 1/2 cup crisco 1 1/4 cups brown sugar 3 Tbsp. soy milk (or other sub) 1 1/2 tsp. GF vanilla 1 egg 1 3/4 cup Hagman's mix 1 tsp. xanthan gum 3/4 tsp. salt 3/4 tsp. baking soda Heat oven to 375. Combine p.butter, crisco, b. sugar, milk, and vanilla. Beat at med. speed until well blended. Add egg. Beat til just blended. Combine dry ingregients. Add to creamed mixture at low speed until just blended. Drop onto a ungreased cookie sheet. Flatten with a fork dipped in sugar. Bake 9 min. Also here's my cornbread recipe. I didn't tell my hubby and he couldn't even tell. 1 cup cornmeal (I use yellow) 1 cup Hagman's mix 1 tsp. xanthan gum 1/2 cup sugar ( I usually use 1/4 b/c it's sweet) 1 Tbsp. GF baking powder 3/4 tsp. salt 1 1/4 cup soy milk 1/2 cup oil 3 eggs Preheat to 350. Combine dry ingredients, set aside. Beat together milk, oil, and eggs. Add dry ingredients and stir just til combined. Pour into a greased pan (I use an 8"square). Bake 40-45 min. Can be doubled to make a 9x13 pan. (Use 5 eggs though) Here is another one that I you that is already GFCF as long as you can have corn. Fried Corn 2 Tbsp. oil 1/2 cup chopped onion 1/2 cup chopped red bell pepper ( I use a frozen blend of red, yellow, and green to save time) One 16oz. bag frozen corn kernels 1 tsp. salt 1/2 tsp. black pepper Heat oil in a skillet over high heat. Add onion and peppers, cook, stirring til slightly softened, @ 2 min. Add rest and cook, stirring constantly, for 15 min. Really,really good! Especially with garlic chicken. Here's that one too. Got this one out of a Soul Food cookbook. It's wonderful! Garlic chicken One 3 1/2 lb. chicken, cut up ( I just use skinless breasts) 1 1/2 tsp. dried herb mix ( see below) 1 tsp. salt 1 tsp. black pepper 1/4 cup water 1/4 cup chopped onion 1/4 cup chopped green bell pepper ( I use frozen chopped green peppers) 3 cloves garlic, minced Preheat to 350. Stir together herb mix, salt, and pepper. Sprinkle over chicken and let sit about 30 min. Place into a casserole dish and add the water. Bake uncovered 30 min, turning halfway through. Combine rest and sprinkle over chicken. Bake another 30 min or til done. Herb Mix (I make this by the bottle full b/c it's good sprinkled on just about anything!) 1 Tbsp. dried Basil 1 tsp. dried Oregano 1/2 tsp. dried Thyme 1/4 tsp. dried Rosemary, crumbled It's really good in mashed potatoes with a little garlic powder and dried parsley flakes. Hope you like these! April

I'm putting together a booklet for people in our district on a gluten free diet, including many gluten and casein free recipes. Its primarily for bread and baking recipes, and I need some real practical tips. I'm getting really confused when reading outside my own 'square' (ie. the way I do it.) I've realised there seem to be two distinct schools of thought. 1. Those who want moist white bread like the gluten breads 2. Those who want a nutritious brown/grain bread, more of a heavy, sticky loaf. I can't figure out whether to knead (and expect bread dough to be kneadable!) and then to allow rise time, or whether no gluten means no kneading and I should therefore have a sticky batter that traps the gases and isn't mixed much and then rises in the oven. Help! I've also been told that yeast won't work in GF breads (which I don't believe) Seems that those in category 1 think that dough should be normal-ish and you should knead once and rise it and cook it. And those in category 2 think we should have a sticky batter, mixed quickly, and cooked. I do it the number 2 way, however I've never had anything remotely like fluffy store-bought usual breads. However, some of the recipes that have been contributed claim this is possible. Is it? Whats the deal here? Many thanks, Amba

I just received an email from Stonyfield Farms regarding the gfcf status of their new O'soy product and thought I'd pass it along: To answer your question regarding whether O'Soy is completely dairy free (casein is found naturally in milk), though we don't add dairy there is a possiblility of trace amounts in the product, due to the fact that it is made on dairy lines, air borne particles and human error. O'Soy is the first product produced on the line and only after a thorough cleaning of the lines the night before. We test the product for dairy and strive for less than 5 parts per million (0.000005). The industry standard is for less than 10 parts per million. If you have any doubts on whether to consume these flavors, please contact your doctor. To answer your next question regarding whether O'Soy is gluten free, though we don't add gluten there is an immeasurable amount of gluten in our yogurt. They can be found in our yogurts that contain natural flavorings. There is a grain alcohol that is used to extract flavors from spices. Again, if you have any doubts on whether to consume these flavors, please contact your doctor If I can be of further assistance, please feel free to contact me at 1-800-PRO-COWS (776-2697) M-F 9-5 EST. We are passionately committed to producing the best tasting, healthiest yogurts available, and trying to do some good in the world while we're at it. Visit our web site at www.stonyfield.com to learn more. Sincerely, Diana Godbout Consumer Relations Coordinator FOR THE FOLKS AT STONYFIELD FARM!

A Vita Mix will grind flour for you and then you can use it to knead the bread. You can make ice cream with it in a few seconds not 30 minutes or more. It makes hot soups also. You can use it to make the cookies or cakes. I bought a used one years ago at a yard sales and had it reconditioned. I just got a new one last month. I bought the one with two containers. I do prefer using the Kitchen Aid for breads but that was before I watched the video with the Vita Mix and saw how easy getting the dough out of the container can be once you know the 'trick'. I have not made any bread recently to try out using the Vita Mix with it. I like both my machines and I would be hard pressed to pick only one, but I think it would be the Vita Mix. Of course, the Kitchen Aid does have attachments that will grind the grain but I do not think that it would be in the 1-2 minutes that the Vita Mix does the job. Betty

Lipton's Recipe Secrets onion mix is gfcf. Betty