Gluten Free Recipes

I am re-posting this one here, because it looks like it didn't go through. Hope anyone doesn't get bored to read it twice if it already has come up :o) I bought echinacea for my son after reading all the posts about how good it is for winter colds and flu. Now, I found it in a regular store, and I bought the one that looked like it had the least ingredients in and the safest ones, and now I want to know two things: #1 is this brand and this formulation I bought, OK or anyone have heard of it: "YourLife" +Vitamin C Chewable Echinacea, 12.5 mg echinacea/30mg vitamin C. (per tablet) #2 It says 2 tablets twice daily, but doesn't give age dosage. What is the dosage for a 4.9 yo, 40 lb boy? Ingredients are: Dextrose, Ascorbic Acid, Natural Raspberry Flavor, Echinacea Purpurea Root Powder, Magnesium Stearate, Silicon Dioxide, Carmine. I know Dextrose could be one, and the flavor, also. But if anyone has heard of it, please can you tell me if it is ok to give my son for his bad cold? and in what dosage? Thank you in advance, Cristina-WA proud mom to Gary 4.9 yo ASD, Sarah & David 2.1 yo NT twins.

Does anyone have an EASY way to cook a beef or pork roast in the crock pot that is GFCF? I used to use cream mushroom soup, garlic,and lipton onion soup mix. I don't know any other way and am not able to make up recipes like some of you are. SIGH. PS EASY means fewer than 5 ingred. Preferably 3 or less. :-) Seriously. Janelle

I like to use vinegar to clean with, but my dh says it is as toxic as the store bought cleaners. I don't believe him and think he says this only bc he hates the smell. I love the smell of vinegar, but anyway...does anyone know if it is safe? Also, would it cause more yeast problems(breathing the fumes, whatever)? Janelle- Who is fighting off a migrane and trying to stay up until at least 7 pm. Kids went to bed for the night at 5 pm, so expect us all to be up around 4 am. that's ok, I am a morning person! Jane 2 1/2 pddnos - Who starts colostrum and pro bio gold tomorrow!!! Jackson 1 NT - Who does not have a lazy eye!!!

Hi Moms, I was reading the recent posts about Supernuthera. My son (27 months PDD) is on the Supernuthera P5P powder and it has resulted in watery stools. I called Kirkmans and I was told that many kids react to the flavoring. I have ordered a trial size of the hypoallergenic version. Have any of you seen benefits in your children while on this version? I was told it contains P5P as well. Thanks, Ashley

I got a list of allowable foods from my son's pediatrician today and I want to make sure I understand it all ok....So please look over what is below and tell me if I am allowed to give these items to my James (who is 18 months and has a gluten intolerance allergy) Breads/Grains Allowed: Cornflakes, cornmeal, hominy (such as hominy grits), rice, puffed rice, Cream of Rice, Rice Krispies, Made from corn, rice, soybean flour or gluten free wheat starch, arrowroot, tapioca, gluten free wheat starch. Homemade broth vegetable or creams made with allowed ingredients. Breads/Grains Prohibited: Wheat, rye, oatmeal, barley, wheat germ, kasha, macaroni, noodles, spaghetti, crackers, chips, cereals containing malt flavorings, buckwheat, bran or bulgur. Prepared cake, bread, pancake or waffles mises. Any made with wheat, rye or barley or oats. Commercially prepared soups made with wheat, rye, oats, or barley products, broth, bouillon and soup mixes. Fruits/Vegetables: All except items listed prohibited. Fruits/Vegetables Prohibited: Any thickened or prepared (i.e., some pie fillings) any creamed or breaded vegetables. Milk/Dairy: All except items Prohibited. Milk/Dairy Prohibited: Commercial Chocolate milk with cereal addition. Malted milk. Instant milk drinks. Hot cocoa mixes. Nondairy cream substitutes. Processed cheese, cheese foods and spreads containing a gluten source. Cheese containing oat gum. Meat/Meat Substitutes: Any plain products including eggs. Meat/Meat Prohibited: Any prepared with stabilizers or fillers, such as frankfurters, luncheon meats, sandwich spreads, sausages and canned meats; breaded fish or meats. Poultry prepared with hydrolyzed or textured vegetable protein (HVP, TVP). Read labels. Thank you all so much for your information and advise. Take care, Sue..

How long does it take to get gluten out of one's system? A week, a few days? Does gluten intake cause sleep problems? How will with cause problems with sleep? Can a child crave gluten? Should reducing or eliminating gluten from diet improve sleep patterns? Thanks so much for information and answers to the above mentioned questions!! Take care, Sue..

Hello everyone, I am new to the group. My son just turned 8; he was dx'd with autism at age 3. I joined the group hoping to learn what I am missing about diet, because so far we have had little luck. We've been cf for three years (with little improvement) and gf on and off with even less improvement. I have been reading about kids who need the gfcf diet along with yeast/sugar/egg/soy-free diet ...can anyone tell me if those kids won't show improvement on the gfcf diet alone? I'm trying to figure out if that is why my kid won't respond much to gfcf. Maybe we need to do all of these to see changes? Any suggestions or insight would be greatly appreciated. And if there are any moms with the "older" kids who started kind of late with diet, what kind of results can be expected. I have read that diet won't help much unless you start really early on ...??? Best wishes to everyone, Marie Mom to Chris

Hi again, I was taking the advice of Brenda Lee and I visited a local Indian grocery store to buy Chana Flour. When I asked for it, the lady gave me a choice of two flours, neither of them called "Chana Flour" One was called Besan flour, and the other was called Ladu Besan Flour. Both of them listed Split Chick Peas (Chanadal)as their ingredients. I ended up buying the one called Ladu Besan. I have to admit, it LOOKS just like the Garfava flour that I buy from Authentic Foods at 4x the price. But I thought Brenda Lee said that the Chana Flour that she buys is a combination of Garbanzo and Lentil flours? The company that distributes this flour is called DEEP FOODS INC. and the name on the label says BANSI. It says its a product of Canada. I called Deep Foods which was located in New Jersey, and they said that the flour I bought was strictly from Chick peas, no lentils. They also said they couldn't tell me what other flours were milled with it since they just distribute it, not package it. Therefore, there is no guarantee about the cross contamination factor. So now I am really confused. Do you Brenda Lee know anything about this company, or what company I should look for next time I go to this store? Did I get the flour you were referring to? Or does it go by another name? Thanks again, Sheryl

Hi everyone, I've missed you all over the last few months. I had unsubscribed because I could not keep up with all the emails. I just learned that you can subscribe and not get emails, so here I go. I have an urgent question regarding Frookies. My son's birthday is Sunday and I planned on sending in Frookies Choc Chip Cookies for him to share with his class. I noticed they are listed on the GFCF list, although with a possible cross contamination. However, I was looking at a box, and noticed there is a Kosher Dairy symbol on the bottom corner. Doesn't that mean that they are NOT DAIRY FREE? I'm so confused. Are these cookies acceptable or not? Thanks so much. SHeryl

Marie, spelt is an old world wheat. Most still can't have that if they are allergic to wheat. Betty Besides buying some of the great cookbooks for gfcf, when I first joined I went back to the first message in the archives of both this list and gfcfkids. Angela Lowry has posted 100's of recipes, usally on the same post and you just have to plow though them. I have yet to buy a mix. I have more time than money and really rarely have time to even bake any more. For me, mixes are for those who work all the time and do not have time to make it from scratch. Find your recipes. Try them out and then make your own mixes up of what you really like. Try doing it on a day when someone can watch the kids and you will not be interrupted too much. I apparently only put two cups of gfcf flour in my bread mixes and so have to add another two cups to each mix. At least I finally found out what was wrong with the recipe I loved so much. lol If you make up the recipe for biscuit mix, you should be able to use any Bisquick cookbook for just about any of their recipes. Betty

Hi!I am in desperate need of a recipe for wrapping hot dogs to cook in the oven.I searched the archives,as I am new to this group,but did not see anythimg. Something similar to a croissant or bagel type.My son can have butter.He used to love the pillsbury croissant dough wrapped around the dogs.Thank You!

We have a problems with eggs, gluten, legumes, and casein. This is the recipe from the back of Hershey's Cocoa. We then altered it to fit our needs. Original Recipe Dry 2 c. sugar 1-¾ c. all purpose flour ¾ c. HERSHEY'S Cocoa 1-½ tsp. Baking powder 1-½ tsp. Baking soda 1 tsp salt Wet 2 eggs 1 c. milk ½ c vegetable oil 2 tsp. Vanilla extract 1 c. boiling water First you preheat oven to 350 F. Grease 2 9" round pan. Next you combine all dry ingredients in a large bowl. Then add all wet ingredients except for 1 c. boiling water as well. Beat in electric blender for 2 minutes then add water, keep blending until well mixed. Pour mixed ingredients into cake pans, bake for about 30 minutes. Recipe with substitutions Dry 2 c. sugar 1-¾ c. Gluten Free Flour (6 parts rice flour, 1 part potato starch, 1 part sweet potato starch, & 1 part tapioca starch) ¾ c. HERSHEY'S Cocoa 1-½ tsp. Baking powder 1-½ tsp. Baking soda 1 tsp Xanthan gum 1 tsp salt Wet 2 heaping tsp flax seed & ½ c boiling water 1 c. rice milk ½ c olive oil 2 tsp. Vanilla extract 1 c. boiling water First you preheat oven to 350 F. Grease 2 9" round pan. Next you combine all dry ingredients in a large bowl. Grind flax seed (we use our coffee grinder) and combine with ½ c. boiling water, let sit for ten minutes. Then add all wet ingredients except for 1 c. boiling water to flax seed and water. Combine wet and dry ingredients in one bowl. Beat in electric blender for 2 minutes then add 1 c. boiling water, keep blending until well mixed. Pour mixed ingredients into cake pans, bake for about 30 minutes. Icing 2 c confectioner's sugar 2 TBS coconut butter 1 TBS Fleischmann's Light 1 tsp vanilla 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 But in your hearts set apart Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect. 1 Peter 3:15 Faith is the refusal to panic. - David Lloyd Jones

I need help! My family would like me to make dumplings. I make great wheat flour dumplings, but I have no clue which flour to even start with. I thought maybe someone could share an experience or recipe with me to help eliminate some waste. I know without help this will be a big trial and error event. Shirley Thanks

Looking over the conference abstracts, 3 of the 286 talks will be about autism. They will discuss the NIH grant, a study comparing essential and complex autism, and the last about where chromosomal changes may occur with infantile autism, Asperger syndrome, and developmental dysphasia. It is really great to see that autism has become of interest to the scientific community. 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 But in your hearts set apart Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect. 1 Peter 3:15 Faith is the refusal to panic. - David Lloyd Jones

After finally almost catching up with the mail, I have set the attachment options to OFF! This means that if you want to exchange email attachments you must email them directly to the receipient not to the list. I would advise that prior notice is polite in these days of viruses, don't send or accept attachments blindly without knowing the contents. Thanks All. Angela

Black Bean Hummus 1 clove garlic 1 (15 ounce) can black beans; drain and reserve liquid 2 tablespoons lemon juice 1 1/2 tablespoons tahini 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 teaspoon paprika 10 Greek olives Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives. Dolmathas -Stuffed grape leaves 1 cup olive oil, divided 1 1/2 pounds onions, chopped 1 3/4 cups uncooked white rice 2 lemons, juiced 2 tablespoons chopped fresh dill 1/2 cup chopped fresh parsley 2 tablespoons pine nuts 1 (8 ounce) jar grape leaves, drained and rinsed Preheat oven to 375 degrees F (190 degrees C). Heat 2 tablespoons oil in a large saucepan over medium heat. Saute onions until tender. Stir in rice and brown slightly. Add 3 1/2 cups water, and half of the lemon juice. Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Stir in dill, parsley and pine nuts. Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center. Fold in the sides and roll tightly. Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the domathas. Cover with aluminum foil and bake in preheated oven for 45 minutes. Red Pepper Hummus 2 cloves garlic, minced 1 (15 ounce) can garbanzo beans, drained 1/3 cup tahini 1/3 cup lemon juice 1/2 cup roasted red peppers 1/4 teaspoon dried basil In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve. Greek Soup 1 cup white kidney beans 1 onion, thinly sliced 2 small carrots, sliced 1 stalk celery, chopped 1 (14.5 ounce) can diced tomatoes 1 tablespoon tomato paste 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 cup olive oil 3 cups water 2 tablespoons chopped fresh parsley salt to taste ground black pepper to taste Rinse and strain soaked beans. Place in a large saucepan, and cover with water. Boil for 2 to 3 minutes. Drain, discarding the water. Cover the beans with 3 cups water, and bring to a boil. Add onions, carrots, celery, tomatoes, tomato paste, oregano, thyme, olive oil, and salt and pepper. Cover. Cook for about 50 to 60 minutes, until the beans are soft. Mix the parsley. If using a pressure cooker, cook all ingredients except parsley for 3 to 4 minutes under 15 pounds pressure. Stir in parsley. Greek Pork Tenderloin 1 1/2 cups fresh lime juice 3/4 cup olive oil 6 cloves garlic, sliced 2 teaspoons salt 6 tablespoons dried oregano 2 pounds pork tenderloin (I use boneless pork loin) In a large resealable bag, combine lime juice, olive oil, garlic, salt, and oregano or seasoning. Taste marinade. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Add tenderloins, and marinate in the refrigerator for 2 to 5 hours. Preheat grill for medium heat. Brush grate with oil, and place meat on the grill. Cook over medium heat for 15 to 25 minutes, turning once. Also good as an oven Roast. Greek Burgers 1 cup GFCF mayonnaise 2 teaspoons minced garlic 2 pounds ground lamb 1/4 cup GFCF bread crumbs 1 bulb fennel, chopped very fine 3 tablespoons shallots, minced 1 teaspoon dried oregano 1/2 teaspoon salt ground black pepper to taste 6 GFCF hamburger buns or pita In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours. Preheat grill for high heat. Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt. Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces. Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise. Also good Skillet cooked with a bit of oil. Greek Salad 2 (15 ounce) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced 1 (15 ounce) can black olives, drained and chopped 1/2 cup Greek or Italian-style salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Greek Potatoes 2 1/2 pounds potatoes, peeled and cubed 1/3 cup olive oil 2 cloves garlic, minced 3/4 cup whole, pitted kalamata olives 1 1/3 cups chopped tomatoes 1 teaspoon dried oregano salt and pepper to taste In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Stir in the garlic. Add the olives and cook and stir for several minutes. Stir in the tomatoes and oregano. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender. Season to taste with salt and pepper. Souvlaki 1 lemon, juiced 1/4 cup olive oil 1/4 cup GFCF soy sauce 1 teaspoon dried oregano 3 cloves crushed garlic 4 pounds pork tenderloin or loin 2 green bell pepper, cut into 1 inch pieces 2 yellow onions, cubed In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic. Add pork, onions, and green pepper; stir to coat. Cover, and refrigerate for 2 to 3 hours. Preheat grill for medium high heat. Slide pork, pepper, and onion onto skewers. When a fine gray ash covers the coals, begin grilling the kabobs. Cook about 10 to 15 minutes total; turn the skewers frequently. Also can be cooked in oven, I suspend the kabobs across a rectangular cake pan on long metal skewers, you don't have to turn but once. Tzatziki 2 cucumbers - peeled, seeded, and quartered 1 tablespoon kosher salt 4 cloves garlic, minced 1 tablespoon lemon juice 1 1/2 cups plain soy yogurt or soft silken tofu or GFCF sour cream 1 teaspoon vinegar 1/4 cup olive oil Place quartered cucumbers in a small colander and sprinkle evenly with salt. Allow to drain 30 minutes. Pat dry with paper towels and chop coarsely in food processor. Drain cucumber in colander for an additional 30 minutes. Place cucumber back in food processor with garlic, lemon juice, yogurt, and vinegar. Blend well. Adjust vinegar and salt to taste. Pour in olive oil and blend until ingredients are well combined. Refrigerate until ready to serve. Dill Tzatziki 1 1/2 cups plain soy yogurt or soft silken tofu or GFCF sour cream 2 cucumbers 1 medium head garlic 1/4 cup extra virgin olive oil 3 tablespoons lemon juice 1 teaspoon chopped fresh dill weed salt and pepper to taste Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze in a clean cloth to drain excess liquid. Peel and mince garlic. In a medium-sized bowl, whisk together the olive oil, vinegar, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use. Pork Gyro... Traditional Gyro is served in a grilled Pita, with Tzatziki, tomatoes, raw onions and chopped parsley, or it can be served as an appetizer with other Greek Mezedes as an accompaniment. Boneless Pork, with the fat. Cumin Salt and pepper Granulated garlic I'll leave the quantity up to you, but you should have enough meat to stack up at least 10 inches. We use pork shoulder that has been cut into 'steak' like slices, not thicker than 1/2 inch and about 8-10 inches in diameter. Though for home use, I would recommend a smaller cut, maybe 4-6 inches in diameter, so it cooks quicker. Arrange the sliced raw pork on a cutting board. Generously salt and pepper it and sprinkle with the cumin and garlic. Turn the slices over and spice the other sides as well. Skewer the slices onto your spit, packing them very tight against each other. You want it to resemble a roast. Gyro is cooked vertically, on a rotating electric spit. Though I've never tried a horizontal spit, I think that you would lose too much juice that way and you would have a dry Gyro. Vertically, it sort of bastes itself. Begin by rotating your Gyro on medium heat setting for maybe an hour. You do not have to wait for it to cook completely through in order to serve. You slice the crisp outer layer of Gyro as it gets done, and let it continue to cook, slice again, and cook etc. To serve it, use a very sharp knife and run it down the length of the Gyro as it rotates, slicing off the cooked, layer, down on the vertical. You want your slices to be thin and bite sized, especially if you are serving it in a Pita. If you are entertaining and want the entire Gyro to be servable rather quickly, there is a short cut. You can arrange your pork slices into a 'roast' and tie it together with butcher's cord. Bake it in the oven for an hour or two - depending on its size. Then skewer the whole thing and set it in the spit to grill and crisp the outer layers. You won't have to wait as long in between slicing for the pork to cook. Susie's note: Pork Gyro is one of the easiest recipes that I know. The trick is in the meat cuts and equipment that you use to cook it. The higher the fat content, the crispier and juicier that your Gyro will turn out. It's also important that you have the proper spit on which to rotate it, as you want to form a crispy outer layer on it. Angela's Note: This can be done in a convection oven or as the roast method. Then you slice up the 'roast' and dry toast them in a skillet to give that crispy crust effect. Gyro Sandwiches Karen Mintzias + Angela GYRO PATTIES: 1 1/4 lb Lean ground beef 1 1/4 lb Lean ground lamb 1/4 c Oregano 1 1/2 tb Onion powder 1 tb Garlic powder 3/4 tb Ground pepper (or more) 1 ts Thyme 3/4 ts Salt Tzatziki 8 lg Pita breads; cut in half Thinly sliced onion rings For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired. To assemble sandwich, place 1 meat patty in each pita half and top with Tzatziki and onion slices. Gyrozones 1 tablespoon olive oil 1 pound ground lamb or beef 6 cloves garlic, crushed 1 large onion, sliced 1 tablespoon dried oregano 2/3 teaspoon ground cumin 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 dash hot pepper sauce 2/3 cup chopped fresh parsley 1 pound GFCF pizza crust dough 1/2 zucchini, diced 8 ounces chopped black olives 1/2 teaspoon garlic powder Preheat oven to 450 degrees F (230 degrees C). Heat oil in a large skillet over medium-high heat. Brown meat with garlic, onion, oregano, cumin, salt, pepper and hot pepper sauce. When meat is almost done, add parsley and cook until the parsley wilts. Remove mixture from heat and allow to cool. Roll pizza dough out into a rectangle (about 18 inches by 12 inches), with the long side laid out left-to-right in front of you. Spread out zucchini and black olives evenly over the dough, leaving 3 inches from the edges of the crust uncovered. Spread the cooled meat mixture over the top, still leaving edges of dough uncovered. Starting with the edge closest to you, roll up the whole thing until it is all rolled up. You can do this by using the uncovered edge of dough at the end as a 'strip' to stick to the roll and seal it, making sure both ends are pressed down and sealed. Sprinkle with garlic powder and bake in the preheated oven for 5 minutes. Then, reduce heat to 350 degrees F (175 degrees C) and bake for about 30 minutes, or until golden brown. Angela's Note; use pizza dough and roll out into 8" -10" circles, sprinkle olives, zucchini, maybe a little GFCF cheese, and meat, fold and seal into individual 'pockets' and bake till golden brown. Chef Jonathan Barnett: Chicken Gyro 12oz Sliced chicken breast 6oz Sliced white onion 1tbl chopped garlic 1tbl dry Greek oregano flake 1tbl kosher salt 1tsp Ground black pepper 1tsp sweet paprika 4tbl olive oil juice of 1 lemon Combine all ingredients except 2 tbl. olive oil and juice of half lemon, let marinate from 5 minutes to one day. Use the remaining oil to sear chicken in hot cast iron skillet. Finish with squeeze of half lemon right before serving. Gyro 1 lb Ground pork 1 lb Ground lamb, there's no special lamb, try lamb shoulder 1 ts Salt Some freshly ground black pepper About 6 cloves of crushed garlic Squeeze out the juice from 1 lemon 1 ts Oregano Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano. Horchata 1/2 kilo (1 pound) Almonds 1/2 kilo (1 pound) Sugar 1 Lemon 1 Cinnamon Stick 1 Pinch of Salt 2.5 liters Water (warm) The first step is to remove the skins from the almonds. The best way to do this is to simply buy them already skinless. If none are available, you will have to boil the skins off. Put the almonds in a pot of boiling water and let sit until the skins become very soft. With time, the skins will dissolve or slide off easily when stirred. Boiling the almonds is a pain. It is much easier to just buy them without skins or get use to a few brown flecks in your horchata. Crush or otherwise pulverise the almonds into a coarse powder. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush. In a large bowl/container add the 2.5 liters of water with a pinch of salt. Slice and add the lemon. Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours. When the two hours are up, add the sugar and cinnamon stick. Stir until sugar is completely dissovled. Strain the liquid with a fine cloth. This removes all of the larger particles of almond. Strain until texture is smooth (twice should do it). Keep the drink in your fridge and it will stay good for at least five days. For a truly divine experience, put some in your freezer until it is an icey slush! Angela's Note; don't bother skinning the almonds, running through the cloth will get rid of the skin or you can process the mash until it disappears. You can use much less sugar and even honey to sweeten. If you have almond flour use that instead of almonds. Don't drink until it sits in the frig for at least four hours or it won't have a developed flavor. HORCHATA (Makes 1 quart) 1 c. uncooked white rice 1/2 to 1 tsp. almond extract or 1/4 c. slivered almonds 2 sticks canela or other cinnamon 1 quart water 1/4 c. sugar 1/2 tsp. vanilla In a blender, grind up the rice for 2 minutes, until it resembles coarse meal. Transfer to rice to a bowl and add [almonds, if using] canela/ cinnamon sticks and water. Stir well. Cover loosely and let the mixture sit overnight (I'm assuming this would be in the refrigerator). Take out the cinnamon sticks and transfer the mixture to the blender in 2 batches and puree until the grittiness disappears, about 2-3 minutes per batch. Strain into a pitcher through several layers of dampened cheesecloth (or coffee filter). Don't skimp on either of these steps or the drink will come out tasting like chalk. Mix in the sugar and vanilla and stir till the sugar dissolves. To serve, pour the horchata into tall, ice-filled glasses. It keeps, refrigerated, for several days Angela- there are oriental drinks made with the sweet rice flour, you might try that instead of grinding uncooked rice. Angela

I buy Fruitios at Costco, they are the only ones I know of without any artificial colors. My daughter is quite sensitive to gluten and has never had a problem with these. -Gina

I am celebrating tonight!!! I just saw on gfcf diet.com that the lemon, dark choc, coconut and wild cherry are gfcf.Why didn't anyone tell me!? My ASD child doesn't care about icing, but I have always been a closet graham cracker, icing gal. Now that we are gfcf, I just am a closet icing gal. Nothing like a spoonful of cold icing. YUMMM! :-) Janelle

I have read so much about children reacting to the flavoring in SNT. Is there anyone out there who uses it successfully? We had problems with it, but two weeks into the NuThera Hypoallergenic and no problems. I wonder if they will pull the product? Seems to me that our kids would have trouble with the flavorings since they have trouble with so many additives, etc...So, anyone who is planning to try SNT, order trial size!!! Or, get the flavorless!!! just kidding, but it makes me wonder.... Janelle

Lisa Is your recipe a replacement for their "Old fashioned Cake and Cookie Mix" or is it a for a different mix? I made a ginger/molasses cookie using that mix and it came out WONDERFUL. I would love to be able to make the cookies without relying on the mix. Thank you, Gina

We drove from Los Angeles to Las Vegas for the weekend. On the way we stopped at In n' Out Burger for lunch. Normally we don't eat fastfood, but when traveling, there often aren't many options. In n'Out will prepare a burger "protein style" which means that it comes wrapped in several Iceburg lettuce leaves. It was quite good and easy to eat. Much better than a plain burger at the golden arches. Frenchfries are all they fry and they make them from fresh potatoes right in front of you! I can't think of a better fastfood stop for someone on a GFCF diet. The trip was interesting, there was actually alot to chose from on the buffets in Vegas - lots of fruit, seafood, omelettes made to order, etc. My daughter and I are now both GF, my son and DH are not and everyone was quite happy. -Gina

Hi, Yesterday I gave my daughter some gfcf fruit chew treats-I was trying to keep her little mouth busy during her brother's attempted EEG nap. Oh, well, we know how THAT story ends. Anyway, about 30 min later she said "Bottom itchy". As we were cruising 70 MPH down the freeway, I told her now was not a good time for me to check out her little bottom. When we got home, her entire bottom and all of her eczema HOT SPOTS(the areas she has always had trouble with)on the backs of her legs were broken out and itchy. I asked her what she got into? She immediately replied, fruit chews. They know their bodies. That's all she ate. They have colors and additives(maybe they are one in the same, I don't know). The past few weeks I have been SLOWLY weeding out foods with colors and additives. I found justification for what I have been doing yesterday. It's amazing what food can do to your body! No wonder she could never sleep pre gfcf. However, my dh said, maybe it is the new detergent that is causing the rash. Hmm, could be as her clothes WERE washed in that det. for the first time. However, she had worn the clothes all day and the rash suddenly appeared-as far as I know. Ok, so I guess I don't have a question, other than how it is going for some of you who were additive free? Even if it turns out to be the detergent causing the problems, I still want to try reducing additives. Any hidden ones I may not think of? I know I need to change our hotdogs, lunchmeat, fruit chews, cereal(maltomeal was our occasional cereal)oh, and I have just started using only pure juices-without apple, etc.. added and this has helped a lot with hyperactivity. I am just so happy I am able to fine tune her diet. I thought, when I started, How will I EVER know what bothers her? It gets easier once you start limiting the foods they eat and make your own food. So, any people out there newer than we are at gfcf, there is hope...Of course, later today I am sure I will realize something ELSE I should be doing. Oh, well, celebrate the accomplishments occasionally!!! Janelle

Brenda-Lee, The article I was thanking you for was entitled: "Relating Autism and Celiac's Sprue" dated August 10, 2000. Sorry it took so long to reply to you. You know how it is with school starting, meetings, kids functions to go to etc. Thanks again. Joanne

Has anyone used a food processor with GFCF breads? I currently have an Oster Kitchen Center, but I fear the motor is going out (my daughter just loves the pocket bread from the _Wheat-free Recipes_ cookbook), so I'm casting about for possible replacements. I remember seeing several posts about the value of heavy-duty mixers, but my MIL has a Cuisinart food processor and just loves it. So, I'm wondering if a food processor would do the double duty of mixing the GFCF breads and some grinding as well (e.g. making flour from dried beans) without doubling the storage space requirements :-) While I'm asking obscure questions, does anyone know how beans are "processed" before grinding into flour? I remember reading somewhere that the mills did this and that was why their bean flour is "better" than what could be made by just grinding the beans, but there was no explanation as to what the processing was. Thanks, Janette

how high do i put the oven for buns, bread etc and how high do i put the oil for donuts??? how long do i cook em all?? any one use this recipe??? thank you... neva

--- In GFCFKids@y..., "Nikita28j" <CristinaPip@a... Is "Healthy Valley" Rice Bran Crackers (they are more like cookies to me) gfcf? It seems all A-OK, but I am not sure of the vanilla in it. Anyone has infos about it? My son is liking them a lot, and it is a good alternative to baking all the times, plus I do not even have to go to the HFS to buy it. Thanks to all in advance. Cristina-WA --- End forwarded message ---

I, on very rare occasions will make rice krispie treats for my son. I use jet puff or campfire marshmallows( I believe those are the ones posted to be gfcf)I use earth balance margarine and erewhon gluten free rice twice cereal. My son seems to have reoccurring yeast issues so I don't like to over do it with sugar. Grace

Hi, The EEG was a no-go. Jackson, my 15 mos NT wouldn't fall asleep and I had Mr. Personality for a tech. and he was a HUGE help! It didn't help that I had Jane with me. She loves to hear her "noises" in quiet rooms. I should have known better. It's so hard to find someone to watch her. None of my friends offer any longer. I usually have my dh take off, but that uses lots of vacation. I am having a pity party with me as the guest of honor.....Anyway, rescheduled for Oct. 18. Will try to find alternative for Jane during that time. God never gives us more than we can handle, right?! Janelle

I have a question for those who have been using kirkman's new cream in place of the epsom salt baths. I have been leary to use it thus far since I have read many reports of those who have used it on there child and then their child develops red bumps. I'd appreciate anyones ideas. Thanks, Grace

There is a campbell's chicken and rice soup that is ready to serve with a pull top lid. This contains yeast I know, however, this one is gfcf. At least the last time I checked it was.

Just a quick note since people have been talking about powdered sugar. Some brands of powdered sugar have WHEAT STARCH in them! One example is the Meier store brand near me. So even if you can tolerate corn you still need to read and make sure there isn't wheat starch in it! I haven't posted this hint in a long time. I keep a spiral-bound set of notecards near my computer. When I see a recipe that interests me on the net, I can just copy it in on a note card, and rip them out later if I want to put them in a recipe file. I've actually found that I leave them in and create my own "recipe books" this way. This solved my "recipes on handy scraps of paper everywhere" problem. Good luck! Sara

My girlfriend has a son (now 10) diagnosed with dyspraxia of speech/apraxia when he was 5. This year he fell and pierced his eyeball with a stick, saving the physical eye, but loosing his cornea, and hence, most of his sight. Here's the question: the school has been using a sight reading program (the Edmark Program) for the past two years to help him acquire reading skills. It hasn't helped up to Gr 3 and is not working at all this year because of the added difficulties brought about by the visual handicap. Does anyone have anything that helped their child with dyspraxia acquire reading skills? Does anyone have a child with a visual impairment who was able to acquire reading at all? The school had the audacity to send a note home this afternoon informing the mom that the IEP was scheduled tomorrow - not even allowing her enough time to pull together the team to talk about the child's special needs now that he has the visual impairment. I have advised her to cancel it and rescheduled for a couple of weeks when she can speak to people from the Canadian National Institute for the Blind, as well as the local ped and so forth. The school is going along on the basis of last year's needs and doesn't even have the sense to know that they should seat the child where his good eye is the one he sees the board with. They aren't accepting the word Blind because it means extra work for the teacher and the aide. Oh yeah, and the aide assigned to the child who can't speak properly, to help him learn to speak and to do spelling, etc. has a heavy accent. Because of union politics no other aide can be assigned to him and the boy is floundering. Anyone have any thoughts on where to look for material that discusses language acquisition in those with dyspraxia? BL ****************************** * v'col netivotcha shalom * ******************************

I was wondering if any of you have used the bread baking tubes (that come in the cute little shapes) with Noah's Bread? I have been making Noah's bread, and just recently switched to the Miss Roben's mix - I couldn't come close to what they have developed. It is awesome! I would like to make it a little more fun for my little guy and someone told me they used the tubes with Noah's bread and it worked. Any ideas? Patsy-Liam's mom (age 3)

Is there such thing as a corn free marshmellow...if so..someone one point me to them and hurry!!! marian

what type of 'oil' are you using ? when I used SPECTRUM or any other type of solid shortening other than Crisco, my crust was rock hard around the edges. If anyone else has a suggestion I'd like to hear it. I"m not overly excited about using Crisco (Proctor/Gamble product) doris Maryland

*Chestnut Flour* Cooked chestnuts, pureed (a food mill does it best) while still hot but VERY WELL drained. Or buy dried chestnuts already shelled. These need only be soaked overnight (like dried beans), cooked about 1/2 hour, well drained and pureed. Unfortunately you cannot use the imported canned chestnut puree that you find in specialty shops--it's too moist. This puree is so dry it can indeed be called "chestnut flour." To make 1 cup of chestnut flour you will need about 1/3 pound raw chestnuts in the shell, or about 1/8 pound shelled dried chestnuts. I will endeaver to find some chestnut recipes, not a big item in Oklahoma, we have more pecan and hichory. Angela

I have been playing around with various recipes and ... THere is one single problem that keeps popping up- the crust part gets "rock hard" when cooked. The part of the crust that touches the filling is fine.. it is the crust that isn't. I have tried Ms Robens Pizza crust and had a similar issue... Is this from over cooking? Not enough "starch"? Would sweet rice flour help? (I bought a whole bag and now don't know why I bought it!) Erika

1 Bag Marshmellows (as we are corn free) 3/4 stick of Butter Flavor Crisco or Margarine 4 cups Barbra's Crispy Rice Cereal(more or less as you prefer) Melt Crisco & Marshmellow, take off heat, Mix in rice cereal. Press into Square pan/ or rectangle pan (spray if not coated) let cool. Cut & eat. Also easy in the Microwave use a large glass bowl. Angela

Am I crazy or did I see a recipe for rice crispie treats somewhere?

P.S. I do have some good news!!! Jane has been gfcf long enough(3mos) that she has forgotten what cow's milk tasted like and the past two days slurps down choc. soy. Will work on diluting it so she can drink plain. But, baby steps, right?! I remember some of you said this would happen once the memory faded!!! YIPEE!!! Janelle

Hi As if we don't have enough excitement in our family now....Jackson my 15mos NT(who had an apparent seizure last Wed-remember? YIKES)has a lazy eye, I think. People the past few days are starting to comment on it, so I know it's not my imagination. I will call Mon morning and schedule an appt with pedi optham. Anyway, does anyone have experience with lazy eye? What will they do for him? Is this in any way connected to his seizure, or his sister's neuro "problems", or hypotonic?-someone told me what that meant. I also wonder if he is walking ok. He started walking at 13 mos(his sister walked at 9 mos, so that is late for our kids) and holds his elbows up at his sides -like if you or I would rest our elbows on the back of a chair while sitting. What do you think about the eye and walking thing? Only in a group of ASD parents do I not sound neurotic. We understand what the eagle eye is all about with regards to our kids! Thanks again! Janelle Jane 2 PDDNOS Jackson 1 NT

Angela, Thank you for these dessert recipes. They will be great for the holidays. 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 Faith is the refusal to panic. - David Lloyd Jones

Do any of you have a source, online or otherwise, for the Cause Your Special mixes? I can't seem to find them in my area (north AL--not surprising) and would like to order by phone or web if possible? Also does anyone have access to a list of ingredients in them? Corn and white potatoes are also no-no's for me. Thanks, Tabitha Schaffer, TabMTBC@... Barbies? Crystal? Howdy Doody? Autographs? Snow village? I've got em, email me privately for more info

Notes in General, Use a candy thermometer for best result. Use a heavy bottomed pot if you have one. Make a small batch before commiting expensive supplies to large batches. Marble or Granite tiles with silicone bumpon on the bottom make a good sub for a marble counter for pouring fudge or candy, and they can be prechilled in the freezer. Keep it simple and try things that the kids can help with, snipping taffy, popcorn balls. If you can't have a certain ingredient ask for help with the recipe, that what this group is for. And to each of our over 900 members. Have fun with this diet, join your child in it if you can. Relax and enjoy the holidays to come, Harvest, Hearth, and Home. We are striving internationally to improve life for our children, doing our small part in a troubled world. Thank you all, Angela Chocolate Marshmallow Balls 2 cups chopped nuts or coconut flakes 18 marshmallows, halved 1/2 cup cocoa 1/2 cup sugar 1 cup GFCF 'cream' Mix cocoa and sugar in top part of double boiler; gradually stir in cream. Place top part of double boiler over boiling water in the bottom part; cook for 10 minutes after water again boils, or until mixture thickens. Stir now and then. Remove from heat; keep over hot water. Using 2 forks, dip the marshmallow halves, one at a time, into the chocolate mixture. Remove at once and roll in the chopped nuts. Chill on waxed paper. Bikini Bars 15 ounces GFCF 'cream' sweetened with 1/2 cup sugar 1 teaspoon vanilla pinch salt 2 1/2 cups dried coconut 2 cups dates, chopped (16 oz) 2 cups nuts, chopped (4 oz) 1/4 cup maraschino cherries, finely chopped 1 ounce unsweetened chocolate,(1 square) Preheat oven to 350 degrees. Blend together cream, salt and vanilla. Add coconut, dates, chopped nuts and cherries. Grease and 8X8 baking dish, line with parchment paper and grease again. Spoon mixture into prepared pan. Bake for 30 minutes; remove and let cool 2-3 mintues. Remove from pan whole using paper to help. Remove paper and cool completely. Cut into 24 small bars as this is very rich. Nut Butter Cups 3/4 cup brown sugar 1-1pound box confectioner's sugar 3/4 stick margarine, melted 2 cups nut butter (we use the natural type) 1 teas. vanilla 12 oz. bag of semi-sweet choc chips Mix all ingredients with electric mixer until smooth. Roll out firmly onto a 10X15 inch jelly roll pan. Top with a 12 oz bag of chocolate chips, melted. Chill. Cut into squares. MAPLE CANDY 3 c. white sugar 1/3 c. white syrup 1 c. GFCF milk 3/4 stick margarine 1/2 tsp. maple flavoring 6 or 8 marshmallows or 3 Tbsp. Marshmallow Cream 2 c. nut meats chopped Mix ingredients in heavy saucepan. Bring to soft boil (on candy thermometer 235 degrees), stirring constantly. Remove from heat and add maple flavoring and marshmallows. Beat until mixture loses shine. Add nut meats. Pour into buttered casserole dish to cool. When set, cut into squares. For the real thing, sub real maple syrup for the flavoring and white syrup, or sub maple sugar for the white sugar, while slightly reducing the milk. Gummi Bears Recipe 1 small box Jello with sugar, any flavor 7 envelopes unflavored gelatin 1/2 c water Mix in a sauce pan until the mixture resembles play dough. Place pan over low heat and stir until melted. Once completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes. When very firm, take out of molds and eat! Jelly Candies 3 Envelopes unflavored gelatin 2 c Sugar 1 c Water 6 dr Yellow food coloring (optional) 2 tb Orange rind; grated 1 tb Lemon rind; grated 1/4 c Orange juice 2 tb Lemon juice Sugar for coating Combine gelatin and sugar in a large saucepan; stir in water. Heat to boiling over medium heat, stirring constantly. Lower heat; boil mixture slowly for 20 minutes. Remove pan from heat; add food coloring, orange and lemon rinds and juices. Stir for 2 to 3 minutes, then strain into a well-oiled 9 x 5 x 3-inch pan. refrigerate until firm, about 4 hours. Loosen around sides with spatula; turn out onto lightly oiled cookie sheet. Cut into 1-inch cubes by pressing a large sharp knife down through the jelly. Do not draw it through! Toss jelly squares in granulated sugar to coat. Dry overnight on wire racks. Store in tightly covered containers. Will stay moist for about 2 weeks at room temperature. Rainbow Jelly Jewels 8 Envelopes unflavored gelatin 5 c Sugar 3/4 c Cranberry juice cocktail Assorted food colorings (optional) 1 1/2 c Apple juice or clear pear juice 1 1/2 c Water 2 tb Grape jelly; (optional) Granulated sugar Combine 2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in cranberry juice. Bring mixture to boiling over medium heat, stirring constantly. Lower heat; boil mixture gently for 20 minutes. Remove the pan from heat. With a metal spoon, skim foam from surface. With a clean spoon, stir in several drops of red coloring; pour into a well-oiled 9x5x3 loaf pan. Refrigerate until set, about 1 1/2 hours. Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in 3/4 cup of the apple juice. Cook as before, but this time stir in yellow coloring. Pour over the cranberry layer and chill until set. Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in remaining apple juice. Cook mixture as before, but this time stir in green coloring. Pour over the yellow layer and chill. Combine 1 1/2 envelopes of the gelatin and 1 cup of the sugar in a small saucepan. Stir in 3/4 cup of water. Cook mixture as before but stir in blue coloring. Pour over green layer; chill as before. Combine remaining 1 1/2 envelopes of the gelatin and 1 cup sugar in small saucepan. Stir in remaining 3/4 cup water, and add the grape jelly for flavoring if using. Cook mixture as before, but stir in red and blue coloring to make purple. Pour over blue layer, chill again. When gelatin is firmly set, loosen jelly around sides of pan. Sprinkle the top with sugar, then turn the mold out onto board. If the jelly doesn't unmold easily, dip it in hot water for a moment. Cut jelly in half lengthwise by pressing a large knife down through the jelly; do not draw through. Cut each strip into 1/2-inch thick slices. Coat slices with sugar. Dry overnight on wire racks over wax paper. When dry, store in airtight containers with wax paper between layers. You may use beet or blueberry juice for coloring and alternate with clear layers for a non artificial color treatment. Fruit Jam Jellies Use your favorite jam. 1 cup jam 1/2 cup water 3/4 cup granulated sugar 2 (1/4 ounce) envelopes unflavored gelatin 1/4 tsp. citric acid (can be found in the pharmacy dept. of grocery stores or where candy supplies are sold) cornstarch or powdered sugar about 1/2 cup powdered sugar a few drops red or any other food color (optional) Oil a 9"x5" loaf pan; set aside. In a 2-quart saucepan combine jam, water, sugar, gelatin, food color and citric acid. Place over medium heat and stir constantly with a wooden spoon until mixture comes to a boil. Boil 2 minutes, stirring constantly to prevent scorching. Pour into prepared pan. Refrigerate 3 hours or until firm. Lightly dust waxed paper with cornstarch or powdered sugar. Using a spatula, loosen the candy from pan and flip onto the waxed paper. Cut into 1" squares and roll in powdered sugar. Store in an airtight container. Makes 64 pieces. Pineapple Jellies 1 (20 ounce) can crushed pineapple, undrained 2 (1/4 ounce) envelopes plain gelatin 1 1/2 cups granulated sugar 1 TBS. lemon juice cornstarch or powdered sugar powdered sugar Oil an 8" square baking pan; set aside. In a small bowl combine 1/2 cup of the pineapple and the gelatin; stir until well mixed. Set aside. In a 2-quart saucepan combine 3/4 cup of the pineapple with sugar and lemon juice. Stir with a wooden spoon until well mixed. (You will have extra pineapple.) Place over medium heat and stir constantly until mixture comes to a boil. Boil 10 minutes stirring constantly to prevent scorching. Add gelatin-pineapple mixture and boil stirring constantly 5 minutes more. Pour into prepared pan and refrigerate overnight. Lightly dust waxed paper with cornstarch or powdered sugar. Using a spatula loosen the candy from the pan and flip onto the waxed paper. Cut into 1" squares; roll in powdered sugar. Store in airtight container. Makes 64 pieces. TRUFFLES 3 Sqs. BAKER'S or simular Semi-Sweet -- Chocolate 4 tablespoons Unsalted Margarine 2 teaspoons almond paste 1 teaspoon warm water or almond milk 2/3 cup Confectioner's Sugar -- sifted 1 teaspoon Vanilla Nuts -- finely chopped OR flake coconut Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream margarine with almond paste and warm water or almond milk. Gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into balls about 1" in diameter. Roll in nuts; chill. Store in refrigerator. Makes about 30 candies. Cashew Brittle 2 Cups sugar 1 Cup corn syrup, light 3/4 Cup margarine 1/2 Cup water 3 Cups cashews -- Chopped 1 1/2 Teaspoons baking soda -- sifted Oil 2 large baking sheets; set aside. 2-In a saucepan, combine sugar, corn syrup, margarine and water. cook over medium-high heat to boiling; stirring constantly to dissolve sugar. Cook, stirring constantly, to soft crack stage. Stir in chopped cashews and continue cooking, stirring frequently, to hard crack stage. 3-Remove from heat; quickly sprinkle in sifted baking soda over mixture, stirring constantly. Immediately pour mixture onto prepared pans. Cool completely then break candy into pieces. Store tightly covered. ROCKY ROAD CANDY 1 package Semi-sweet chocolate chips 1 cup GFCF 'cream' 2 tablespoons Margarine 2 cups Dry roasted peanuts 1 package Minature marshmallows In heavy saucepan over low heat melt chocolate chips, 'milk' & margarine. Remove from heat and in large bowl combine nuts & marshmallows, pour over them the chocolate mixture and mix well. Spread in waxed paper lined 13x9 in pan & chill 2 hrs. Remove from pan and peel off wax paper, cut in squares. This mixture can also be dropped by spoonfuls on waxed paper lined cookie sheets. 3 Musketeers 3 cups granulated sugar 3/4 cup light corn syrup 3/4 cup water 1/8 teaspoon salt 3 egg whites 1/3 cup semisweet chocolate chips 2 bags semisweet chocolate chips (12-ounce bags) In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the 1/3 cup semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy into the size pieces you like, either bite-size or bars. Melt the bags of chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar of nougat on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm. Almond Bar 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup water 2 tablespoons water 1 pinch salt 2 egg whites 2/3 cup whole roasted almonds 2 bags semisweet chocolate chips (12-ounce bags) In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with an electric mixer set on low. Continue to mix about 20 minutes, or until the nougat begins to harden and thickens to the consistency of dough. Mix in the almonds. Press the nougat into a greased 9x9-inch pan and chill until firm, about 30 minutes. If you like coconut add a thin layer of coconut pressed into the top of the nougat before chilling.Melt the milk chocolate chips in a microwave for 2 minutes on half power, stirring halfway through the cooking time. Melt completely, but be careful not to overheat. Resting bar on a for (and using your fingers if needed), dip each bar into the chocolate to coat completely and tap the fork against the side fo the bowl to knock off the excess chocolate. Place on waxed paper and let cool at room temperature until the chocolate is firm, 1 to 2 hours. Peanut Butter Cocoa No-Bake Treats 2 cups sugar 1/2 cup (1 stick) margarine 1/2 cup GFCF milk 1/3 cup cocoa 2/3 cup Crunchy Peanut Butter 3 cups thin poha 1/2 cup chopped nuts (optional) 2 teaspoons vanilla extract Place piece of wax paper or foil on cookie sheet. Combine sugar, margarine, milk and cocoa in medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to rolling boil. Remove from heat; cool 1 minute. Add peanut butter; stir to blend. Add oats, peanuts and vanilla; stir to mix well. Quickly drop mixture by heaping teaspoons onto wax paper or foil. Cool completely. Store in cool, dry place. Butterfingers 1 c nut butter 1/3 c White corn syrup or cane syrup 1 c Sugar 1/2 c Water 3 dark or semisweet chocolate candy bars or 1/2 bag of semisweet chips Cook sugar, corn syrup, and water over medium heat until 305 degrees on a candy thermometer. Stir in nut butter. Pour into 9x9" oiled pan. While still hot, put chocolate on top and spread evenly. Refrigerate. When set, break into pieces. Almond Crunch Bars l stick margarine l cup almonds or other nuts l/2 c. sugar l Tbls. light corn syrup Use a round cake pan and line with foil or parchment. Oil foil generously. Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown - about 5 - 6 minutes. Pour and spread in pan. Let cool l5 min. and lift off and break into pieces. Mounds 5 oz sweetened 'cream' 1 t vanilla 2 C powdered sugar 14 oz flaked coconut 1 24 oz bag of semisweet chips, melted for dipping. Blend the 'cream' and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours. Nut Butter Cups 1 c nut butter 1/3 c Powdered sugar 12 oz semisweet chocolate chips 1/4 ts Salt In a small bowl, mix the nut butter and powdered sugar until firm. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on HIGH for 2 minutes, stirring halfway through the heating time. Add the salt. Grease the muffin-tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. Note: It is best to use a shallow muffin tin or candy tin for this recipe. If you only have the regular-size muffin tin, simply fill each tin only halfway with the chocolate and peanut butter, unless you want to make giant-size mutant peanut butter cups. I use mini muffin paper cups or special ones from the candy store. Mounds Bars 5 oz coconut milk undiluted 1 t vanilla 2 C powdered sugar 14 oz flaked coconut 1 24 oz bag of semisweet chips Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours SEMI-SWEET RAISIN CLUSTERS 12 oz. semisweet chocolate chips 13 oz. GFCF 'cream' mixed with 1/2 cup sugar 2 teaspoons vanilla 15 oz. box raisins Place chocolate pieces in 2 quart bowl. Microwave 1 1/2 to 2 minutes or until softened. Stir in remaining ingredients. Drop by teaspoon-full onto waxed paper lined trays. Chill. Store refrigerated. Pecan Brittle 1 cup light corn syrup 1 teaspoon salt 2 cups sugar 2 teaspoons soda 1/2 cup water 1/4 stick margarine 2 cups broken pecans Cook syrup, sugar, and water until soft-ball stage. Add nuts and cook until crack stage (300 degrees) Remove from heat and add soda, salt and margarine. Pour on well-greased surface and stretch. MOCK BUTTERFINGERS 3 cups GFCF corn flakes, crushed 1 cup crunchy peanut butter 1/2 cup sugar 1/2 cup white corn syrup 6 oz. semisweet chocolate chips Lightly grease an 8 x 8" pan. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into pan. Melt chocolate chips and spread over top. MARSHMALLOW PUFFS 36 large marshmallows 1 1/2 cups semisweet chocolate chips 1/2 cup chunky peanut butter 2 tablespoons margarine Line a 9-in. square pan with foil; oil the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and margarine. Pour over the marshmallows. Chill completely, Cut between marshmallows. Yield: 3 dozen. PECAN LOG 3 cups confectioners sugar 1 (7oz) jar marshmallow creme 1 teaspoon vanilla extract 1/2 bag semisweet choc chips 1 1/2 cups chopped pecans In a large bowl, combine sugar, creme & vanilla; knead until smooth (mixture will be dry). Shape into six 4 1/2 inch x 1 1/4 inch logs. Chill overnight. In the top of a double boiler over hot water, cook & stir chocolate until smooth. Dip logs into chocolate; roll into pecans. Chill for 2 hours. Cut into 1/3 inch slices. Yield: 6 1/2 dozen Taffy 1 cup sugar 3/4 cup light corn syrup 2/3 cup water 1 tablespoon cornstarch 2 tablespoons margarine 1 teaspoon salt 2 teaspoons vanilla Oil square 8 x 8 inch pan. Mix sugar, corn syrup, water, cornstarch, margarine and salt in a 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Cook, without stirring to 256 degrees on a candy thermometer (hard ball stage). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, oil hands lightly. Pull into long strips 1/2 inch wide. Cut strips into pieces with scissors. Wrap pieces individually in plastic wrap or waxed paper. NOTES : Candy must be wrapped to hold its shape. Stained Glass Candy 2 cups granulated sugar 2/3 cup corn syrup or cane syrup 3/4 cup water 1/2 teaspoon flavoring food coloring Spray a cookie sheet with Pam. Put first 3 ingredients to boil. Once dissolved, do not stir. Cook to 260 degrees, then add Color. DO NOT STIR. Cook to 300 degrees. Remove from heat. Add flavoring. if it does not disperse, stir lightly. Pour liquid out on cookie sheet. Cool 30 minutes. Crack it up. Coat with 2 Tablespoons of confectioners sugar to prevent sticking Peanut Butter Filling 1/4 pound Margarine 1/2 Pound Peanut butter 3/4 pound powdered sugar 1/4 cup light corn syrup -- optional Mix together for filling for peanut butter cups or balls Vinegar Taffy 1 c Sugar 1/2 c Water 1/4 c Light corn syrup 1/2 ts Salt 2 tb Vinegar 1 ts Vanilla or other flavoring such as orange or lemon, or use: 1/2 ts Peppermint or: 1 oz Bitter chocolate, grated Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 degrees on a candy thermometer. Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle. Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or oil. Use only the fingertips to pull taffy. When mixture can be handled, take up and pull out with both hands. Fold over and pull out again. As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand. Pull until it is difficult to pull out and the mixture seems quite firm. Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy in an air tight container in a cool dry place. If the taffy sugars, it can be recooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and then recook according to original directions. Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled. MOLASSES TAFFY 2 c Molasses 3 tb Margarine 1 c Sugar 1/4 ts Soda Combine all ingredients and boil until hard ball stage. Wet a shallow pan and pour in candy. When cool enough to handle, pull until light a color as desired is reached. Twist and cut into sticks. MOLASSES CANDY 2 c Molasses 2 tb Margarine 1 tb Vinegar 1 c Brown sugar 1/3 c Water 1 pinch Baking soda Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub oil on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. SALT WATER TAFFY 1 cup sugar 3/4 cup light corn syrup 2/3 cup water 1 tablespoon cornstarch 2 tablespoons margarine 1 teaspoon salt 2 teaspoons vanilla Oil square pan, 8xSx2 inches. In 2-quart saucepan, combine sugar, corn syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring constantly, to 256 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Remove from heat; stir in vanilla. Pour into pan. When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, oil hands lightly. Pull into long strips, 1/2 inch wide. With scissors, cut strips into 1-inch pieces. Wrap pieces individually in plastic wrap or waxed paper. (Candy must be wrapped to hold its shape.) Penuche (Brown Sugar Fudge) 3 cups packed brown sugar 3/4 cup GFCF milk (almond or darifree works) 1 tablespoon margarine 1 1/2 teaspoons vanilla extract 1 cup unsalted peanuts or pecans Combine brown sugar, milk and margarine in a medium saucepan. Stir constantly over medium heat until mixture reaches 235 (soft ball stage) on a candy thermometer. Remove from heat and let cool to room temperature. Fit steel blade in work bowl of food processor and process until mixture is light brown, about 20 seconds, or beat with hand or heavy mixer. Add vanilla and nuts, then mix with 3-4 quick on/off motions. Pour into oiled 8-inch square baking dish. Let cool completely, then cut into 1 x 2-inch pieces. Pineapple-Pecan Fudge 1 cup pecans -- chopped 14 ounces crushed pineapple -- drained 4 cups sugar 1 cup GFCF 'cream' 2 tablespoons margarine 2 teaspoons vanilla extract Use a 14-ounce can of crushed pineapple. Invert over a sieve placed in bowl to drain pineapple thoroughly. Chop the pecans coarsely. Combine the drained pineapple, sugar and cream in a heavy saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cook, stirring occasionally to prevent scorching. Continue until mixture reaches 234 degrees on a candy thermometer (soft ball stage). This will stick a little but DO NOT scrape bottom and sides of pan; brushing down side of pan occasionally will help. Remove from heat and let cool just until cool enough that you can touch pan without being burned. DO NOT stir or disturb mixture in any way while this is cooling. Add the margarine and the vanilla extract. Beat vigorously until the candy loses its gloss. Stir in the pecans using as little mixing as possible. Immediately pour into 8 x 8-inch pan that has been greased with margarine. Oo not scrape the bottom or sides of pan as you are putting the mixture into dish. Let cool completely, then cut into small pieces for serving. Southern Style Pecan Fudge 1 Pound Confectioner's Sugar 6 Tablespoons Margarine 1/2 Cup Unsweetened Cocoa Powder 1/4 Cup GFCF Milk 1 Tablespoon Vanilla Extract 1/4 Teaspoon Salt 1 Cup Pecans -- chopped In medium saucepan, heat sugar, margarine, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in nuts. Spread mixture quickly in oiled 9x5-inch loaf pan. Cool; cut into squares. Makes 2 dozen. Microwave directions: In large microwave-safe bowl, place margarine and milk. Microwave at HIGH 1 1/2 to 2 minutes until margarine is melted. Stir in sugar, cocoa, vanilla and salt until smooth; then stir in nuts. Spread mixture quickly in oiled 9x5-inch pan. Cool; cut into squares. White Lime Fudge 2 tb margarine 2 c Sugar 3/4 c GFCF Milk Grated peel of 1 lime 3/4 c Pecans; chopped Melt margarine in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236~ (soft-ball stage). Cool to 110~- 120~ (warm) about 45 minutes. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3 weeks. Makes about 1 pound. Molasses Bars 1/2 cup margarine, softened 3/4 cup packed brown sugar 1 egg 1/2 cup light molasses 1-1/2 cups GFCF flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/2 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups raisins 3/4 cup chopped walnuts (optional) Cream margarine and sugar until fluffy. Beat in egg, then molasses; mix to blend well. SIFT together flour, spices, baking soda, and salt. Stir into creamed mixture. Stir in raisins and walnuts. Spread in greased 13 x 9 x 3-inch baking pan. Bake at 350 degrees for 20 to 25 minutes until center is still soft but springs back to the touch. Cut into 24 bars. Horehound Candy 1 cup horehound tea 4 cups sugar 2 cups dark or light corn syrup Boil horehound leaves to make a good strong tea. Drain, reserving 1 cup of liquid. Add the cup of tea to the other ingredients and boil until it just starts to caramel. Put onto a flat greased cookie sheet. Start cutting with kitchen shears or scissors as soon as it starts to harden on edges. Note: Horehound tea leaves are available at a specialty tea/coffee shops . They should also be available in health food stores. Other herbs make a good hard candy, so look around. MICROWAVE PEANUT BRITTLE Power level-High 8-11 minutes all together I use a 2 qt. Visions Ware dish by Corning Please do not set hot glass dish on cold counter. 1st: 1 cup sugar 1/2 cup white corn syrup Cook at high 4 min. 2nd: 1 cup roasted salted peanuts Stir in peanuts to above syrup. Cook at high 3 to 5 min until lightly brown. 3rd: 1 tea margarine 1 tea vanilla Add margarine and vanilla to syrup blending well cook at high 1 or 2 minutes more. 4th: 1 tea baking soda Add to syrup and gently stir until foamy. Pour on greased cookie sheet. Let cool and enjoy! Maple Cream Fudge 4 cups lightly packed brown sugar 2 tbls. tapioca or potato starch flour 2 tsp. baking powder 1/8 tsp. salt 1 cup GFCF 'cream' or coconut milk undiluted 1/4 cup margarine 1 tsp. vanilla Oil a 8x8" pan for the finished fudge. Lightly oil a large, heavy-bottomed saucepan. In it combine the brown sugar, flour, baking powder, salt and cream. Bring to the boiling point over medium heat, stirring until the sugar dissolves. Continue cooking until the mixture reaches the soft ball stage (240F.), stirring only enough to prevent scorching. Remove from the heat and add the margarine. Then without stirring, cool until lukewarm (110F.). Add the vanilla and beat until the mixture is thick and loses its gloss. Pour into pan and score into small squares when almost cool. If the fudge becomes too stiff before it is poured into pan, knead it until it softens, then press it into the pan or shape it into a roll and slice. If it doesn't set, stir in 1/4 cup GFCFmilk. Reheat to given temperature. Beat it again until it reaches the right consistency. Popcorn Balls 1 1/2 cups firmly packed brown sugar 1/2 cup corn syrup 2 tbls. water 1/4 cup vinegar 1/4 tsp. salt 2 tbls. margarine 1 tsp. vanilla 8 cups freshly popped popcorn with unpopped kernels Mix the first six ingredients together in a large heavy saucepan. Stir over medium heat until the mixtue comes to a boil. Then cook, without stirring, until the mixture reaches the hard ball stage, 260F. Remove from the heat and add the vanilla. Pour immediately over the popcorn and mix quickly, making sure to coat all of the kernels. Wet your hands with cold water and press a small quantity of coated popcorn into a firm ball. Place on wax paper to cool. Mock Marzipan (potato playdough) 1 medium-sized potato salt vegetable colors or egg paint optional 2 1 pound boxes confectioners' sugar 1/2 cup ground almonds (almond flour) 1 tsp. (or more) almond extract Peel the potato, boil, drain and mash it. Add a little salt and mix in the sugar until the mixture becomes creamy, like fondant. The amount of sugar needed depends on the size and moisture of the potato. Be sure to have enough sugar on hand and keep adding until the right texture is achieved. Add the ground almonds and almond extract. Shape into small fruits and vegetables. Color with vegetable coloring or egg paint and set on wax paper to dry before storing in tightly covered containers. Egg Paint is a fine decorating medium for cookies. Mix an egg yold with a few drops of water. Put portions in tiny dishes and add vegetable colors. Use a separate soft bush for each color. If you just want an edible playdough add darifree powder or rice milk powder instead of almond flour and extract and color with food color or berry extract. SPICED PECANS 1/2 lb (2 cups) pecans 1 cup sugar 1 tsp salt 1 tsp ginger 1/4 tsp allspice 1/2 tsp cloves 1/2 tsp nutmeg 1 Tbsp water 1 egg white Toast nuts 10 minutes at 250 degrees F. Sift together three times sugar, salt and spices. Add water to egg white and beat slightly. Add nuts to egg white, then drain. Put spice mixture into brown bag, add nuts, and shake well. Spread on greased cookie sheet. Bake 20 minutes at 250 degrees F. Serve warm. Halloween Apples On A Stick 12 small red eating apples 12 wooden skewers 3 cups sugar 3/4 cup light corn syrup 1 cup water Few drops oil of cloves Red food coloring or 12 red cinnamon candies Wash apples in hot water and dry. Insert a skewer in blossom end of each apple. In a saucepan mix sugar, corn syrup, and water. Cook over direct heat, stirring, until sugar dissolves. Add oil of cloves and a little coloring. Continue cooking, without stirring, until a small amount of mixture forms a hard piece that cracks when dropped into cold water (290 F. on a candy thermometer). Set pan over boiling water. Dip each apple into syrup, remove, and whirl apple until syrup covers it smoothly. Stand apples, skewer side up, on tray or plate to cool and harden. Honey Taffy 1 cup honey Cook honey to hard crack stage (285F) stirring constantly. Pour onto oiled marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften. Kiwi Fruit Jellies 2 lb. kiwi fruit, peeled Juice of 1 lemon 3 cups sugar 2 tablespoons unsalted margarine 1 cup liquid pectin Green food coloring, if desired Superfine sugar Line an 8 x 10-inch pan with wax or parchment paper. In a food processor or blender, combine fruit, lemon juice and 1 cup sugar. Puree. It may be necessary to do this in batches. Pass the liquid through a food mill or fine strainer into a large saucepan. Add remaining sugar; stirring constantly, bring to a boil. Boil for 3 minutes; add margarine; still stirring, boil 3 minutes more. Remove from heat and stir in pectin and a few drops of coloring, if desired. Pour into prepared pan and allow to set overnight in cool place. Cut into attractive shapes and roll in sugar. Store in a cool place in airtight containers with wax paper separating the layers. Will keep up to 1 week. Marzipan with Marshmallow Creme 1 lb. Almond Paste 2 lbs. Icing Sugar or powdered sugar sifted 7 oz. marshmallow creme 1/4 cup white corn syrup Colors and flavors to match fruits Crumble almond paste into a large mixing bowl. Add sugar and mix until all paste is reduced to fine, evenly-coated particles. Add marshmallow creme and syrup and mix to form a thick dough-like mass. Knead the dough on a surface dusted lightly with Icing Sugar. If the dough sticks to your hands, knead in a little more Icing Sugar. Break off small amount, forming into 1" balls and shape as desired. For those who wish to continue using a marzipan recipe calling for fresh egg white, Egg White Powder should be substituted for the fresh egg white using this formula: 1 3/4 tsp. egg white powder + 2 Tbsps. water equals 1 egg white. Simply mix the egg white powder with the Icing Sugar, then add the other ingredients, including the appropriate amount of water. Marzipan Using Egg White Powder 2 lbs. Icing Sugar or confectioners' sugar, sifted 7 tsps. Egg White Powder 1 lb. Almond Paste 1/2 cup water 1 oz. glucose or glycerine Few drops rum, almond or other flavoring, as desired Food coloring, as desired Mix sugar and egg white powder. Add almond paste and water and mix until mixture is smooth. Add glycerine or glucose, flavoring and coloring and mix until well blended. Place in an airtight container and store refrigerated. When working with marzipan, keep it covered with a damp cloth to prevent drying. Form small pieces into desired fruits, vegetables or other shapes. Party Mint Candies 1/3 cup thick GFCF 'cream' 1/2 cup melted margarine 2 Tbsps. water 1 tsp. cream of tartar Peppermint or other flavorings Liquid or paste food coloring 2 lbs. confectioners' sugar, sifted 1 3/4 tsps. Egg White powder In a small saucepan heat thick cream until hot, but not boiling. Combine heated cream, margarine, water, cream of tartar, flavoring and food color (if all candies are to be the same color). Combine the egg white powder and confectioners' sugar and gradually blend into cream mixture; mix thoroughly. If several colors of candy are desired, divide mixture and work in colors as desired. For ease of handling, chill mixture well-covered in refrigerator for about 15 minutes. If mixture is sticky, work in additional confectioners' sugar. Press into mold, and unmold at once onto parchment or wax paper. For small mints form into a1/4" patty, sprinkle with confectioners' sugar and dice with a large knife. Ginger Torte 3 cups finely chopped almonds 1 1/2 cups sugar 1/2 cup GFCF flour 1/2 teaspoon ground ginger 1/2 teaspoon salt 10 eggs, separated 1/2 cup fresh orange juice grated zest of 1 large orange 2 tablespoons finely chopped candied ginger powdered sugar for garnish Preheat oven to 350 F. Oil or spray a 10 inch tube pan. Combine nuts with 1/2 cup of the sugar, flour, ground ginger and salt. Beat egg yolks and 1/2 cup of the remaining sugar until thick and pale, about eight minutes. Stir in the orange juice, zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup of sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar. Pumpkin Pudding 1 cup pumpkin 1/2 cup sugar 2 Tablespoons molasses 2 eggs 2 cups GFCF breadcubes or cake crumbs 1/2 cup GFCF milk 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon allspice 1/2 cup raisins Mix ingredients together. Divide among 4 greased custard cups. Place in pan of boiling water, to the middle of the custard cups. Cover with foil. Bake at 375 degrees for 1-1/2 hours. Either eat from custard cups while warm or cool and remove from dishes. Reheat and serve.

Has anyone ordered their gfcf cookies? I found them at the local HFS and tried to order their cookies but have not been successful. So I was wondering if anyone else has ordered from them. www.sunflourbaking.com Thanks!

To the person who asked if I use the same amount of agar when I sub it for gelatin in the Four Flour Bean Bread: Yes, I do. I buy the small package of agar flakes that Eden foods puts out and throw in the whole thing when I mix up a Large batch of bread mix. They dissolve okay, even though they are flakes and not powder. I, too, use vinegar as a dough conditioner, and it seems to work fine. Something I discovered using Spectrum's shortening: Be careful not to over mix any dough using it, as it greases easily, more so than regular shortening. I suspect that the palm oil must have a lower melting point than regular shortening. You would probably have to chill it very well, if you were going to make pie crusts with it, though I must confess I have yet to tackle a GF pie crust, so I can't say for sure. Yours, Kathy

Hi We ended up going back to the children's hosp after being home a few hours after Jane's MRI. Jackson, my NT 15 mos. woke screaming. I want to tell you what happened and see what you think. I went to him in his crib and he didn't move. Picked him up and was totally dead weight. Put him to my chest and his back and head flopped back like a newborn. Eyes remained closed for approx. 2 min. Then eyes opened, but for 5-7 min. he remained unfocused. Occasionally looked at the lights, not us. Still no muscle tone. By this time the ambulance was on its way. After 7 min, he focused on me-but not 100%. Dazed and confused. Over the next 30 min his muscle tone slowly improved and by the time we were in the hosp. he was back to normal. To make a long story short...3 drs saw him. Keep in mind these are ped. drs. at the largest children's hosp in the US. I would THINK they knew what they were talking about, but .....Two drs thought it could have been a mild seizure, but were nonchalant about it. Said didn't need to go through CAT or MRI. Sometimes just need to see if it happens again. Many times its a one time event. One dr-the one who made the final call-said it didn't sound like a typical seizure bc 1)he was back to normal(?????SO?) and 2)He was responsive. No he wasn't-not for several min. We were just soooooo relieved to hear he was going to be ok. We thought he was brain damaged or something as he was like a floppy doll. Oops, I forgot to tell you what that dr. said. She thought it waspossibly a night terror-even though he was kinda young. Anyway, we took him home and went to ped. this morning and will schedule an EEG for baseline. I just want to know what this group thinks, being we all have kids with similar neuro "problems". So far, we had thought he was NT, but are having concerns. He is 15 mos and says MAA(mom)maybe once a day. Says BAA(bottle) a couple times a day. and says BAA?(daddy) once or twice a day. Keep in mind our home life is not great as Jane is extremely aggressive and he is terrified of her and she screams and cries many days-although better now gfcf. He seems NT to us, but wonder if the lang. is delayed? Receptive seems ok, have his 15 mos appt in two weeks. Will definitely not do the MMR we had put off at 12 mos. Anyway, I have had 2 hours of sleep and the kids are napping and I need to also. What do you all think? Does it sound like a night terror? I don't think it does. Let me know.... Thanks, Janelle Basket case mommy to Jane 2 PDD-NOS Jackson 1 NT

* * \l/ * * * ( @ @ ) * * ---------o00--( _____ ) --00o--------- * * HAVE A GREAT DAY !!!!!!!!!!!! ----- Forwarded Message ----- From: RAYMOND GALLUP <truegrit@... Date: Wed, 26 Sep 2001 18:55:30 -0400 Subject: [autism-awareness-action] October 25th, 7:30PM, Howard Beach, NY---Vaccines/Autism and Lawsuits Message-ID: <3BB25CE2.6EDB@...

I have a b'day party at McDonald's on Saturday. I need to know (never went to one like this before, yikes!) what kind of stuff it is usually eaten or brough or whatever? How do I do it with the bread on the burger? My son does not eat burger and I am not a fast food fan myself, so I am not familiar with McDonald's at all. Is there anything we can eat there besides the FF? What do y'all do in these situations? Thanks in advance. Cristina-WA Proud mom to Gary 4.9 yo ASD, Sarah & David 2.1 yo NT twins.

I just received a mail order catalog that has the cutest little cast iron muffin pans. You can order them in so many shapes - trees, snowmen, gingerbread men, and I am sure many other holidays. Since we started GFCF, I have been careful about the kind of cookware I use. Avoiding aluminum and other types of cookware. I have never looked into using cast iron, however I am suspicious about it. Can it be harmful to bake in cast iron?

This actually worked. However, you might get a few "chewy" flakes that you wouldn't normally get if you used oatmeal. Boiled cookies 2 cup sugar ( do not skimp) 1/2 cup milk ( I used SILK vanilla- don't use coconut) 4 tbsp. unsweetened cocoa 1/2 cup fleishman's unsalted margarine 3 cup poha flakes - do not soak before hand or you will end up with mushy cookies that are gooey. 1 cup peanut butter - don't use adams real. I used crunchy for better texture. DOn't use natural peanutbutter that has a lot of oil or it won't set. In saucepan, combine sugar, cocoa, milk and butter. Cook on low heat until boiling. Boil one minute. Add Poha Flakes and cook for another minute while stirring constantly. Remove from heat. Add peanutbutter. Mix well. Drop by teaspoon-fuls onto waxed paper. Let stand a few minutes before eating. *tips: you must have a full boil before removing from heat. The sugar has to "heat" enough so that the cookie will set as the sugar recrystalizes when the cookie cools. If you don't heat the sugar mixture enough, it will not recrystalize but just be a mush. Don't use oily peanuttbutter or coconut milks because oil will not allow the cookie to set. The cookie will become "solid" as it cools. By the time it is completely cooled, your cookie should be hard like a candy bar. If it is hard like a hard candy- you overcooked and burned it and if it is mushy, you didn't cook it long enough. The only difference between this and the regular boiled cookie recipe that i grew up with as a kid is that the oatmeal doesn't leave you with a few "chewy" pieces as you eat. The poha flakes don't absorb as well as oatmeal does. If your child is not sensitive to oatmeal then just sub oatmeal for poha. I found that adding the poha before the peanutbutter and cooking a minute longer helps prevent "hard" poha flakes. Do not try to soften the poha flakes with hot water before adding... I found that this did not work because then the poha flakes wouldn't absorb any liquid from the sugar mixture. I ended up with mushy cookies. It is an easy recipe that should take long and only messes up one pot. You should be able to make a batch, leave it to cool on the counter while you go pick up your child from school, and they can be cooled off and ready to eat as your child comes home. :) Erika

:O) Ashley

It is, however, one thing I can't seem to figure out or ever remember to look in archives, so I am being lazy and asking while it is on my mind....WHERE do you find soymage vegan or tofutti cheeses? A large grocery store? I go to a small(cheap) grocery store the majority of the time and never see this. Have access to many wonderful grocery stores, though. WHAT brand of hot dog do you use that doesn't have tons of additives (I want to get away from the OM hot dogs) WHERE do you buy the brand you use? Thank you for your patience!!!!! Janelle

Have you looked into the Feingold diet? It has helped my daughter with aggression and focus. www.feingold.org Most of the literature is directed at ADD and ADHD, but it helps all kinds of problems - like bedwetting, depression, asthma, etc. Kris P.

I am in the process of making "wallet cards" for my immediate and extended family. It consists of a list of drinks and foods that Erik CAN have when they are out with him and I am not along. Of course it is a very short list. We are still somewhat new to this and No one but me is taking the time to learn about this in detail. So I was trying to come up with a way to minimize infractions when I am not around. I was wondering what others have done to try and "summarize" (if that can even be done, ha ha) for the other people in your children's lives. I am looking for ANY kind of help! Thank you! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 17 mo

OK, I am about to give up on the bread mixes and venture into the land of gfcf bread baking from scratch! I am wondering what in the heck dough enhancer is and where would I find such a thing. Thanks! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 17 mo

* All I know is that here (Suffolk County, Long Island, New York), they sell chickens and then they sell rock cornish hens - they look like tiny little chickens. Duck I ask the Pathmark butcher for. I personally don't like the duck (as I prefer a white meat and a duck is ALL dark meat) but LJ really likes duck so I but it too. Denise (LJs mom) in New York * On Mon, 24 Sep 2001 20:28:03 -0000 vblaesing@... writes: What is this? chicken, hen, turkey and duck. Isn't hen the same thing as chicken? And where do you get duck? I very rarely see it anywhere. * * \l/ * * * ( @ @ ) * * ---------o00--( _____ ) --00o--------- * * HAVE A GREAT DAY !!!!!!!!!!!!

I made rice Krugel (not sure of the spelling) last weekend and I left it to cool before putting it in the refrigerator. Is this dish okay that I left it out or shall I throw it out and start over? It was my first try and since it is made from rice, I can't figure out whether it is more like a cake (which doesn't need refrigeration) or more like rice (which DOES require refrigeration). It was baked.

Hi everyone. Are there any magazines out there that deal with GFCF or special diets which might have coupons for some of the products we buy? Looking to save a penny here and there and don't know what publications might be helpful. I'm thinking along the lines of woman's Day or Parenting style magazine. KWIM? I'm hoping to start a coupon swap in my diet group and am looking for sources of coupons. I have already contacted many manufacturers. Anyone here interested in swapping coupons? Let me know. Thanks. Dawn

Dear friends, I forgot to mention that I had the best results cooling the bread if I took it out of the pan as soon as it came out of the oven, and left it on a rack in an upright position. When I tried cooling it on its side, as I used to do with wheat bread, the topmost side would sag in. Yours, Kathy

Dear Friends, Since there has been discussion lately about the inadequacy of some of the ready made GFCF baked goods, I thought I would share with you the happiness I feel over my success using Bette Hagman's Four Flour Bean Mix. I've made several loaves of her Four Flour Bean Bread and they have turned out very well. I follow the recipe for the large batch and put it in a sandwich loaf pan. She calls for either one of two garfava flour brands that are not readily available to me, but I have used Bob's Red Mill GF flours and the results were satisfactory. I use rice milk for the liquid. Also, I use Agar flakes instead of the gelatin she calls for. She describes the batter as looking like cake batter, but I would say it looked more like quick bread batter, or freshly made cornstarch pudding but rounder. Definitely it is thicker than most cake batters I remember. The raw batter tastes kind of nasty, but the beany flavor bakes out. My MIL, who is very picky about her bread, eats these loaves happily, which is great for me because it helps keep wheat bread and crumbs out of the house. I'd say that the GF breads are easier to make than wheat breads, because there's no kneading, and it only rises once, so if you tried to bake wheat bread in the past, but did not feel successful, don't let that put you off from the GF breads. I've also found that I can use the Four Flour Mix in wheat based recipes for cookies, muffins and such cup for cup remembering to add xanthan gum, of course. This also pleases my family as there was a lot of objection to the rice flour as gritty. Also, my MIL, who lives with us, is diabetic and the rice flour mix digested too quickly for her, causing blood sugar spikes, but she finds that the bean flour mix digests more slowly which is better for her. Of course, I realize that not everyone has time to bake, but if you can find the time, and your family can tolerate beans and sorghum, you may be more happy with the results if you try this mix. Yours, Kathy

I saw my oral motor therapist on Friday. The only help she could offer was to tell you to look for someone specializing in myofunctional therapy as well as speech and language pathology. Sorry I couldn't offer more. Hope that helps some! Aimee in Atlanta mom to Caitlin 8yrs NT, Taylor 4.9 yrs ASD, epilepsy & David 2.10 yrs NT

I made up a recipe for the basic cake mix on page 97 from Special diet Solutions and at the time I wondered at the 1 teaspoon baking powder and 1 teaspoon baking soda. It seems like a small amount for a mix that is suppose to make 4 recipes. Anyway my cake barely raised at all. Should I add more baking soda or baking powder? I did use 2 large eggs like the recipe calls for. --Betty

In honor of fall's arrival, thought I would pass on a recipe for pumpkin cookies that I adapted to be GFCF. They turned out great. (It looks like lots of ingredients, but it's mostly the spices :) -Jane Pumpkin Cookies These can be made as regular cookies, or sandwiched together with a marshallowy filling (recipe for filling is also below). They're good either way! 1-1/4 cup plus 2 TBSP of GFCF flour mix (I used Hagman's 4-flour blend*) 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 stick + 1 tablespoon margarine. 1/2 cup or a bit more brown sugar, lightly packed 7 tbsp granulated sugar 2 tsp ground nutmeg 3/4 tsp ground allspice 1/2 tsp ground cloves 1/2 tsp ground ginger 2-1/2 tsp cinnamon 1 tsp GF vanilla extract 2 large eggs 1-1/2 tbsp molasses 1/2 cup or a bit more canned pumpkin 1/4 c. buttermilk (I used soymilk with 1/2 tsp cider vinegar to equal 1/4 cup) Preheat oven to 400 degrees. Lightly grease cookie sheets or line with parchment paper. Sift flour, baking soda, baking powder and salt together and set aside. Cream margarine, both sugars, the spices and vanilla using an electric mixer on medium-high speed-- till light and fluffy, about 1-1/2 minutes. Scrape bowl occasionally. Add eggs and blend on medium speed for about 10 seconds. Add the molasses and pumpkin and mix till well blended. Scrape bowl, add buttermilk and blend briefly. Fold in flour mixture by hand. Then mix at low speed for about 15 seconds, stirring and scraping bowl. Drop batter by rounded tablespoonfuls onto baking sheets. Bake until they rise and are firm to the touch, but not crispy, about 12-14 minutes. Cool on wire racks. If you want to make them into sandwiches: Filling: 1 stick margarine, room temp. 5+ tablespoons Marshmallow Fluff 1 c. confectioner's sugar, sifted 1/2 tsp vanilla Beat all 4 ingredients at low speed until sugar is incorporated. Then beat for about 3 minutes at medium-high. When cookies are cool, spread a spoonful of filling on bottom side of half the cookies. Top them with remaining cookies and enjoy! * 4-flour blend: 2/3 part Garfava flour (from Authenticfoods.com) 1/3 part Jowar or sorghum flour 1 part tapioca 1 part cornstarch

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Be carefully when you use any anti-fungal anti yeast products that you don't make the "die-off" processes too rapid. You should start on the very lowest dose and work your way up. Good Luck Marian

Hello all! Gosh, its been what seems like forever since I have posted in here.. but I have a bit of a delima. I have lost the paper with the mixture of the dairy free during our move.. can anyone please post the mixture for me? how much water exactly? THanks a ton! Rhonda Logan Long Island, NY

Hi, Lisa! I recently came across a recipe of yours for Breakfast Cookies (In a newsletter from Vance's Darifree). They look great and I can't wait to make them. Do you know if you can use a substitute for the orange juice? We have a problem with the OJ, but have pear juice and something called "Vruit" that is a blend of pear, papaya, pumpkin and so on. I am guessing that it would be OK, but before I experiment yet again and waste MORE food (we are only 2 months into the diet), thought it couldn't hurt to ask! Thanks! Jane

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