Gluten Free Recipes

4 cups powdered sugar 1/4 cup coconut cream 1/4 cup coconut oil/butter 8 oz. chocolate chips Melt coconut cream and oil together. Mix in powdered sugar and heat, stirring constantly until mixed. Add chocolate chips and stir until melted. Pour into 8 inch pan oiled with coconut oil. Tastes more like truffles instead of fudge. .--Betty Anthony

From Angela Lowry 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 9 x 9-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 of 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 tsp 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 (7 oz) jar marshmallow creme 1 teaspoon vanilla extract 1/2 bag semisweet choc chips 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 tsp. Salt 2 TB Vinegar 1 tsp. Vanilla or other flavoring such as orange or lemon, or use: 1/2 tsp. 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 re-cooked by putting it in a pan with 2 Tablespoons corn syrup and 1/4 cup water. Stir until dissolved and then re-cook 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 Tbls Margarine 1 c Sugar 1/4 tsp. 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 TBLS Margarine 1 TBLS 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, 8 x 8 x 2 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 /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.

argh. sorry to clog the list. I just read all of your posting and I guess I was so excited that I missed the gluten only part. Kelly

from the Clan Thompson celiac newsletter, issue 26 October 21 2001 << Just in time for Halloween... The following M & M candies were all gluten free when we verified the information with the manufacturer on September 14, 2001. If you'd like to call them, their toll free number is 1-800-627-7852. GLUTEN-FREE Dove Chocolate bar M & M peanuts M & M plain candies Mars Bar Milky Way Midnight bar Snickers Munch Snickers candybar Starburst fruit chews Starburst hard candy Starburst jelly beans Three Muskeeters bar The following M & M candies were NOT gluten free when we verified the information with the manufacturer on September 14th. NOT GLUTEN-FREE Combos Kudos M & M Krispies Milky Way lite bar Milky Way Original bar Twix

My 2 year old son will only eat meat that is tender. He likes chicken but we also want to start eating more pork. I figure if it is cooked in the crockpot, it will be more tender. He is GFCF and allergic to soy, fish, corn, broccoli, squash, sweet potato and yeast. Does anyone have a crockpot recipe you would suggest? I am a paint by the numbers type of cook with no imagination in the kitchen so I need all the help I can get. Monica

What are you all giving your kids for Halloween? I have one gfcf kid, one on the ketogenic diet, and one typical. I don't know what to do with the gfcf one. Any ideas? Amy in PA

Hi! Does anyone have a good recipe for pumpkin butter? We have been really enjoying the Trader Joe's pumpkin butter, but it is a bit of a drive and pretty expensive. Thanks in advance! Joyfully, Sue C.

In a message dated 10/22/01 5:29:42 PM Pacific Daylight Time, Rominick@... writes: Jane, I know nothing about vitamins and GFCF diets..by that I mean I am pretty new to the GF diet. I am not doing CF cause my son isn't Casein allergic. When is your daughter Julie's birthday? My youngest son, James was born on 4/8/00. My oldest son, Matthew has autism, my middle son, Anthony has ADHD and my youngest son, James has a gluten intolerance allergy. I am trying to learn how to handle, teach, care for and feed these wonderfully gifted boys as best as I can. Not to sound stupid here but what does Zinc vitamin c, Cod Liver Oil, probiotics and most recently ProEFA from Nordic Naturals, do to help autistic tendencies? As I said already I know NOTHING about vitamins and I really need to start learning what does what and why it should be given..thanks for any help and I am sorry if I rambled..take care, Sue..

In a message dated 10/22/2001 11:54:35 AM US Mountain Standard Time, Lisas156@... writes: Thank you, Lisa! I have been in a chocolate dilemma lately and searching high and low for something we could use. Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo

Could someone please clear something up for me..someone told me yesterday that ADHD and autism are connected possible because of not enough vitamin intake. Could this be possible? Also who has experience with mega doses of vitamins to help autism or ADHD tendencies? Any information about this possible connection is GREATLY appreciated! TIA for any information. Take care, Sue..

I would like to find a way to make confectionars sugar(without cornstarch) It is soooo expensive to buy. Someone had suggested grinding regular sugar down, but when I spoke to the flour mill people they said it was definately a no-no to do it with an electric flour mill. Has anyone had success making it from scratch? Thanks for the help marian

Thanks for the reply. Do you know anything about Sucanat?

Hi, I plan to keep olive oil in one sprayer. If I get a second, which oil do you think is best if avoiding corn and there are yeast problems? I know this is somewhat a personal choice thing but,..I am thinking safflower, canola, vegetable would be ok. I am not going to get Hain (spectrum) brand as it's too $$. janelle

In a message dated 10/22/01 12:37:42 PM Eastern Daylight Time, banthony@... writes: Right...it is grain free. I came up with the idea for the cookie after making Bette Hagman's peanut butter cookies (which have only peanut butter, eggs and sugar I believe.) I made dozens of the chocolate ones to take to DAN in 99, and gave them out to everyone who visited the ANDI table. They were a huge hit, and they are really good cookies. The year before I made "oatmeal" cookies to give out at DAN, using Poha, and published the recipe for that later too. The last two years the DAN conferences have been in San Diego and Atlanta, and I have not been able to take cookies with me. LL

These are all the names of various forms of sugar that they sell at my local health food store. Does anyone know of them, and if so, if they are GFCF acceptable. Thanks!! Sheryl

Hi, all! I have a way off topic question. I'm asking it here (actually, I'm asking it everywhere) because we have so many members, and are generally such a well informed bunch. Has anyone had any experience with Relational Development Intervention, or Dr. Steven Gutstein, or any of his associates at either the Connections Center, or the Monarch School, both in Houston? If it's not too much trouble, please reply to me privately, as my life has gotten very hectic lately, and I'm having trouble keeping up with posts. My e-mail is grtrdrr@.... I appreciate all your help. Yours, Kathy

Mix: 2 cups peanut butter, 2 cups sugar, 4 eggs 2 teaspoons vanilla mix well and chill. Drop by teaspoon or tablespoon depending on the size you want and bake it at 350 degrees for 10-12 minutes or longer for larger ones. A big favorite at Evan's school. They ask for them at the special holiday occasions that arise this time of year. Betty

I have not made Noah's bread for some time but I think you have given me the reason for so many failure's besides the fact that I kept trying for a large loaf. At that time I was using sweet rice a lot and now I rarely use it. I have several bags of it and keep wondering if I will ever use it again. I usually use tapioca, once in awhile arrowroot starch and also corn starch. I have gotten to using corn starch more since I have not noticed that Evan had a reaction to corn. Maybe I will give another try using Bette Hagman's 4 Bean flour mix. On another subject, I hope that you have found a new fridge or at least are a lot closer to it. Betty Real friends are those who, when you've made a fool of yourself, don't think you've done a permanent job.

Which is better to mix and make bread with? A mixer or a breadmaker. I have a bread maker but I have never used it so I don't know anything about them. I was thinking about buying a mixer, but I don't know which kind you know? Please let me know from those who have experience with baking/making bread..TIA and thanks! Sue..

I made Noah's bread for the third time. The first time, I eye balled some of the ingredients, b/c I didn't have enough of one or another, so I used some hagman's mix, and some tapioca and potato starch. Well it was wonderful!! I loved it, Gary loved it, and it was gone in one hour!! :) So the nex day I tried again. I had some flour left, and I sub for some of the tapioca with cornstarch and a little sorghum mix (so to see if it would have worked with other flours as well) and I doubled the dose. Well it didn't come out good, but it was edible. Just looked uncooked in the middle. I ate some, and I made toasts with the other peces. Tonight I tried again. I had the all the flours, so I just measured all the right things, and doubled the dose: I figured the reason it didn't work out the second time was the wrong type of flours. Well it is horrible: goey, chewy, hard as a rock outside. The thing that upsets me is, that it was rising great in the oven: it had the perfect look, until I took it out of the oven and tried to eat it. What did I do wrong? Any suggestions? Should have I not doubled the dose? I mixed by hand, not with the mixer. Thanks. Cristina-WA Proud mom to Gary 4yr 10 mo ASD, Sarah & David 2.2 yo NT twins.

Thanks to everyone responding to my earlier messages. I wish you and all your familes well. Caleb's dad (Keith)

Hi, I want to get an oil sprayer to put olive oil in to spray muffin tins, etc...so that I won't have any of the "extras" that come in the store bought gfcf sprays(Pam, etc..). Does anyone use one? Do you like it? Have you been able to use it for the same purposes you used to use Pam with? I will assume you can find them at Crate and Barrell or William Sonoma, but how about Walmart? Thanks, Janelle

Hi Amy!! Where in NE Ohio do you live?? I'm in Medina Co. and looking for parents to chat with in the area. You can mail me offline: Cheri60252@... Thanks, Cheri

PRESS RELEASE An announcement was made today by the law firm of Waters & Kraus, the firm that filed the first known lawsuit alleging that a mercury preservative in children's vaccines caused neurological damage to an infant ultimately diagnosed with autism. Waters & Kraus is leading a consortium of ten firms in as many states that are actively prosecuting cases of this nature (firms listed below). Andy Waters, the lead attorney in the cases, announced that his firm is now in possession of a previously unreleased confidential report authored by Centers for Disease Control scientists which studied autism as a potential neurological injury caused by mercury in children's vaccines. A different version of the report was made public and has been cited by the recent Institute of Medicine study as inconclusive on the issue of whether the mercury-based vaccine preservative known as thimerosal has contributed to cause a nationwide epidemic of regressive autism and other neurological disorders in small children. The confidential version of the study, however, clearly demonstrated that an exposure to more than 62.5 micrograms of mercury within the first three months of life significantly increased a child's risk of developing autism. Specifically, the study found a 2.48 times increased risk of autism - that is to say, children with the exposure were more than twice as likely to develop autism as children not exposed. In the United States, courts of law have generally held that a relative increased risk of 2.0 or higher is sufficient to substantiate that a given exposure causes disease. As but one example, in the case of Cook v. United States , 545 F.Supp. 306, at 308 (Northern District - California 1982) the Court stated that, "in a vaccine case, a relative risk greater than 2.0 establishes that there is a greater than 50% chance that the injury was caused by the vaccine." Waters indicated that, in many of the cases his firm has evaluated, including the case filed in a Texas state court on behalf of the Counter family, the affected child received more than 62.5 micrograms of mercury through pediatric vaccines in the first three months of life. The confidential report, which was obtained by the SAFEMINDS support and advocacy group, states: "As for the exposure evaluated at 3 months of age, we found increasing risks of 'neurological developmental disorders' with increasing cumulative exposure to thimerosal ... within the group of 'developmental disorders'... for the sub-group called 'specific delays,' and within this sub-group for the specific disorder 'developmental speech disorder,' and for 'autism,' 'stuttering' and 'attention deficit disorder.'" The report also contained a graph (not depicted) which illustrated the report's findings of a child's increasing risk of developing the neurological symptoms of autism after receiving increasing amounts of thimerosal. Waters called the report's contents and the fact that it was kept from the public as "shocking, but unfortunately not surprising, given the political influence of pharmaceutical companies and the tremendous liability they face if they are forced to compensate thousands of families for the costs of care that these children require." Waters added that "no amount of money can give these children back the potential that they were born with, and no amount of money will comfort the parents that watched helplessly as their children literally just slipped away." The purpose of the lawsuits his firm is currently prosecuting, said Waters, is "to bring to the surface the truth on this issue, a truth that government agencies seem unwilling to admit, perhaps for fear that parents will stop vaccinating their children, and to force the companies that profited from this disastrous mistake to shoulder the responsibility that so many families now bear on their own, often without even the aid of health insurance benefits." Media inquiries should be directed to Melissa Miles at 214-357-6244. Client inquiries should be directed to Victoria Gibson at 800-226-9880, or to the firms listed below. Other firms working with Waters & Kraus to prosecute individual cases involving thimerosal exposure are: ANDERSON & KRIEGER, APLC 40925 County Center Drive, Suite 210 Temecula, California 92591 Telephone: 909-296-5090 DOGAN & WILKINSON 726 Delmas Avenue Pascagoula, Mississippi 39567 Telephone: 228-762-2272 DORAN & MURPHY, LLP 1234 Delaware Avenue Buffalo, New York 14209 Telephone: 716-884-2000 EVERT & WEATHERSBY, L.L.C. 3405 Piedmont Road, Suite 225 Atlanta, Georgia 30305-1764 Telephone : 404-233-8718 HENDRICKSON & LONG 214 Capital Street P.O. Box 11070 Charleston, W. VA 25339 Telephone: 304-346-5500 JONES, MARTIN, PARRIS, & TESSENER LAW OFFICES, PLLC 410 Glenwood Ave., Suite 200 Raleigh, North Carolina 27603 Telephone: 919-821-0005 LEACH, SCHWARZ &STRASSBERG 11 Bala Ave. Bala Cynwyd, Pennsylvania 19004 Telephone: 610-668-7964 MARTZELL & BICKFORD 338 Lafayette Street New Orleans, Louisianna 70130 Telephone: 504-581-9065 WISE & JULIAN, PC 3555 College Avenue Alton, Illinois 62002 Telephone: 618-462-2600

Oh it is the hard lessons we learn. After 3 months of very strict control on Daisy's diet, I broke down and let her have a piece of the neighbors birthday cake (you know the kind, white icing, many colored sprinkles..loaded with wheat, milk, corn, colorings etc). Just one little sliver couldn't hurt could it,she looked so unhappy. BIG MISTAKE. We paid for 2 days. Worst school day in months, aggressive nasty behavior at home, lot's of stimming, the list goes on. If you ever doubt that the diet is helping, just add your "favorites" back in and watch the show. It does a lot to renew ones convictions on the efforts we make everyday. marian

Even though making the worlds most expensive marshmallows was fun, they still didn't look right to me. So I proceeded to phase two. Cut them into shapes and covered some with gfcf melted chocolate. Daisy thought she died and went to heaven. (they are pretty tasty if you like things very sweet). While I was covering things in chocolate I went ahead and dipped some dried papya, raisens and rice crispies. They all tasted awesome. I planned to get foil wrappers from the arts/crafts store and make tasty Halloween treats, that I can "trade" her for what comes in her trick or treat bag. I never did candies from scratch before..anyone have any words of wisdom that can cut short my learning curve? thanks, marian

Tonight, 10/18 is the 2nd Autism Support meeting on LI at Salisbury Ball Park field, Westbury 7pm-9:30.Anyone & everyone are welcome, for directions email me at CurePdd@... -Shari

Are regular baking soda and baking powder gfcf ? Or do I need to go out and buy versions that are stated as gfcf. ? Amy F

If a recipe for cookies calls for 1.5 cups flour, can I substitute that using 1.5 cups of millet flour ? Or 1.5 cups of soy flour ? Amy F

I have soy flour and millet flour, and want to find a recipe for peanut butter cookies using these things. Can anyone help me ?? --Amy F

Brenda-Lee, I soooo feel for you with your migraines. It sounds like you are not using medicine and I salute you, but don't no how you do it!!! I am the person who says give me an Imitrex the second I feel one coming on. How do you mommy your kids with a migraine? I suppose you also went through childbirth epidural free. I am in awe of people like you. :-) Hope that was the last of the cluster. Hang in there. Janelle

Dear List Mates, After much lurking and collecting of recipes I am now ready to report on my first major cooking endeavor in the world of gluten, dairy and corn free. I r eally wanted to make rice crispie treats for Daisy so marshmallows were important to learn how to make. I found a recipe in the Living Without Magazine ( I hadn't received Lisa Book in the mail yet..based on ease of recipe, I should have waited). What an experience!!! Who ever thought when they said "Add confectioners sugar until a doughy consistency forms" that it would mean using the entire bag of corn free sugar I had and I still didn't have enough. I almost gave up, but I had used so many expensive ingredients (maple syrup, corn free confections sugar ..about 15$ in all) I refused to say die. I spread the gooy mixture on a greased cookie tray and shoved it in the refrig. Checking on it 5 minutes later, it was actually hardening enough to handle it, so I started breaking off pieces. Well, they look like moon rocks and aren't very fluffy, but my daughter loves them and I think they'll be fine for rice crispie treats. All I can say is those are some costly marshmallows. I'm going to try dipping them in chocolate for some halloween treats. (BTW, I think if most parents knew how much sugar actually go into sweets for their kids, they would be a lot more cautious about giving candy to any of their children!!) Thanks for everyones support and ideas along the way. Regards, Marian

Mags toilet paper roll or paper towel roll-empty? cover with plastic wrap or something. Oh wait, do you bake it? I guess you would. Hmm...Do you have any baguette pans from you pre gfcf bread baking days? They would work. Janelle

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can anyone post the recipe for the breakfast cookies? there was some talk of them a few weeks ago, something about them being in the vance's dairyfree mailing (that i don't get) thanks, kathleen mom to connor(autistic 4 1/2 and dagen nt (so far) 14 months)

Sue, I agree with you about paying top dollar for the simple, natural foods. I have been reading a book called, "The Crazy Makers - How the Food Industry Is Destroying Our Brains and Harming Our Children" by Carol Simontacchi. The book talks about everything from Infant formula to MSG to food allergies. Its been a real eye opener for me. Its amazing how the food we eat affects the brain. We think about nourishing our bodies, but not our brains. The book also says what you should be feeding your children everyday so that their brains can be properly nourished, and it gives some recipes in the back. I would highly recommend this book to you! Its very interesting and educating. The book even mentions autism as a cause of brain malnourishment. Even if you are already giving your kids healthy food (I'm the organic health food queen myself) I think this book would be of value to you. Kim

does anyone know of a corn starch free baking powder brand? Thanks Caleb's dad

Hi all, Im trying to find basics for making a flatbread or tortilla like bread for my son. In addition to GFCF he is also allergic to the following: corn soy rice(s) potato sweet potato millet yeast eggs (yokes and whites) What I have found so far that he can have for flours are: cassava cocoyam (fufu) tapioca quinoa amarnath garbanzo bean cowpea (mion mion) yam It is okay for me to use clarified butter and most oils (other than peanut or soy) are there recipes that exist or can someone point me in a direction I can start to experiment with them. email me directly would be appreciated (Im a little overwhelmed with GFCF&autism newsgroups these days. Thanks Keith PS - he is getting some carbs by me "inventing" cookies with varying degrees of sucsess. I dont always care for the taste but so far he's eating them. I also got a buckwheat granola and a carrot cake like recipe that is ok.

I'm a little confused... is it just water and tapioca? How do you mix it? I would love to find a yogurt sub since we can't have rice, dairy or soy. Deanne

Hi, all! It occurred to me that being a high protein, high fat flour, the hemp seed flour might work in recipes calling for soy flour. I tried it in a couple and this is what I came up with: Hemp Chocolate Drop Cookies 1 c. brown sugar 1/2 c. margarine or shortening 1/2 c. water 1 t. vanilla 1 egg 1/2 t. baking soda 1/2 t. salt 1 3/4 c. hemp flour 1 c. chopped nuts, optional 2 oz. unsweetened chocolate, melted and cooled * * or, increase margarine to 2/3 c. and use 1/4 c. cocoa Cream together sugar and shortening, beat in egg, vanilla, and water. Combine dry ingredients and add to wet. Add melted chocolate. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350 F for 8-10 minutes. To check for doness, go by edges of cookies, rather than by gently pressing centers. For you New Englanders, if you leave out the water, this will give you the cookie base for Whoopie Pies, also known as Moon Pies. I did not include xanthan gum, as the original soy-based recipe did not call for it. I think that if you include a teaspoon or two, you will get a loftier cookie. Honey Hemp Bread 2 1/2 c. GF flour Mix 1/2 c. plus 2 T. hemp seed flour 1T xanthan gum 2 t. baking soda 1/2 t. salt CF "milk", clabbered with 2 T lemon juice, enough to make 2 c. 1/4 c. honey 2 T vegetable oil. Mix dry ingredients. In another bowl, mix wet ingredients. Combine wet and dry ingredients, stirring until just mixed. Bake in a well-greased 9x5 pan, or 2 mini-loaf pans, in a 325 F oven for an hour for large loaf, or 45 -50 min. for small. The batter is very thin, you may well have to bake it longer than an hour. I also stumbled upon hemp seed nut butter in the refrigerator section of the HFS. I decided to give it a try, as it is very high in Omega-3s, about 1000 mg per tablespoon. I have been wanting to supplement my son with Omega-3s, but he can't swallow a capsule, and he won't swallow the oil. It has a mild, pleasant flavor, sort of nutty and asparagus-sy at the same time. It's a pale springtime green. I think it someone said that hemp seed foods weren't available in the United States. I found the flour, butter, and a hemp seed snack at a HFS in Kalamazoo, MI. I think that it's just not grown here. All the products I found were under the Manitoba Harvest label, from Winnipeg. I'm not connected with them in any way. I was just intrigued by the high fiber, high protein, high EFA content of the products. Yours, Kathy

Hi all, I got three new kitchen toys and I'm hoping some of you on the different lists can give me some ideas what to use them for or what you make with them. They are: TURKEY FRYER RICE STEAMER FOOD DEHYDRATOR Garage sale specials never out of boxes. Thanks, Tabitha Schaffer, TabMTBC@... Barbies? Crystal? Howdy Doody? Autographs? Snow village? I've got em, email me privately for more info

Parent Advocate Pushes Manufactuer to Develop Autism appropriate products Scott Snyder, the parent of a child with autism, and the president of CAN's Philadelphia chapter, works in Marketing on the Motrin brand at Johnson & Johnson. Given his appreciation for GFCF and dye-free products, he has pushed the company to create GFCF, Dye-free children's medicines under the Motrin name. These are the first products of their kind (fever reducers and cold products) available that are dye-free and GFCF. Children's Motrin Dye-Free has the same great berry taste as regular Children's Motrin, so it will still be easy for your child to take. And Children's Motrin Dye Free products are gluten-free and casein-free (GFCF). Available in stores starting October 2001 We know there are many children who may benefit from this news, so please pass this along to friends and family who may be interested. Questions? Call McNeil Consumer Healthcare at 1-800-962-5357.

Dear Kim, Until we went off soy and corn, we used Double Rainbow mocha almond soy cream which is available at Trader Joe's (It's delicious!) or sorbet. (Note: The people at Double Rainbow wouldn't guarantee the gf status of their mint chocolate chip soy cream because the chips are made by another company.) Now, however, it is MUCH harder to find anything that works. It *is* possible to find corn free sorbet, but it is *not* easy, and forget about anything that resembles creamy ice cream. We were able to find one very expensive brand of sorbet at the hfs which had only fruit and sugar. (Yay!) I would give the brand name, but I don't remember it. That brings up a question. Don't you wonder *why* everyone adds all the *junk* to food that they do?!?!?! It drives me crazy! If you want to purchase something pure and simple, you have to pay top dollar at the hfs *if* you can find it at all, or you have to make it yourself. Does that make sense?!?! It doesn't to me! Sorry...just had to vent for a minute there. (-: Good luck finding an ice cream sub. (-: Joyfully, Sue C.

Kim, There is a store bought ice cream, I think it's name is Rice Dream. It's in a pink container. The HFS usually have it or groceries with a large health food section. I'm not sure if it has soy. It tastes okay. Not as good as Tofutti ice cream but that has soy. Good Luck, Cinthia

Just made some good pumpkin bread, feel so good about it. Here's my recipe. 3/4 c shortening 2 1/2 c sugar 6 eggs 3 c cooked pumpkin 2/3 c water 2 t vinegar 3 1/2 c gfcf flour ( I used 1 c of each: rice, tapioca and cornstarch, 1/4 c soy, 1/4 c sorghum) 1/2 t cream of tartar 2 1/2 t guar gum 1 t baking pwd. 2 1/2 t soda 1 t salt 1 t allspice 1 t cinnamon 1 c chopped walnuts Preheat oven to 300. Cream shortening, sugar and eggs, add pumpkin, vinegar. Mix the dry ingredients together and add to the wet, beat well, adding the water. Pour into two greased and floured loaf pans and bake for 1 1/2 - 2 hours, until inserted knife (or toothpick) comes out clean. I made everyone try it, my non-gfcf son said, "So what's the big deal, taste just like regular". What I was going for! Lolita

Does this exist? Also, we just took our son off of soy as a test, but don't think soy is a problem. Still, if a gfcf and soy free ice cream is out there we would sure like to know! Thanks! Kim

" Hi Cynthia, I just realized while cleaning out my email box that I never answered you. I'm sorry! The answer is, yes, I have used olive oil in place of shortening for cookies, but it doesn't come out that great. The final product seems to be either crumbly or greasy or both. {sigh} I definitely prefer coconut butter, since it comes out better, but I must admit that I sometimes long for the days when we could just use margerine or Crisco. Oh well, that just means fewer cookies for me, since I am less inspired to make them now...and that's not a bad thing at all! (-: Joyfully, Sue

I have been using the Girhadelli brand of semi-sweet chocolate chips without any noticeable effect on Evan. Maybe it is because he only has a few cookies at a time and does not pig out on them like I do. Robin, I bought some Salmon at Costco that Evan liked. Atlantic Salmon. It was not until I got it home that I noticed the 'farm raised'. So much for the EFA's that would have been in the Salmon raised in the Atlantic. Betty Real friends are those who, when you've made a fool of yourself, don't think you've done a permanent job.

Ok, this is what I do for tarter sauce. I mix a good amount of mayo w/ some dill pickle relish. Voila' tarter sauce! You can add a little dill seasoning for some extra puch if you want. My fam loves it. Amy On Sat, 13 Oct 2001 03:31:49 -0000 javasipper@... writes: Does anyone know safe brands, obscure or not--I'm willing to track things down--of a fish sauce (like for thai cooking), an oyster sauce, DIJON mustard, tartar sauce, and seafood sauce? I thank you for any help you can give me.

From what I have been told oatmeal by itself is not considered a negative gluten. It has been grown in fields where wheat, rye or barley has grown and has become cross-contaminated. If this is the case, and I have been told this by celiacs as well, then wouldn't it possible to grow it in fields where nothing else but oats were grown? Or if something else is grown during rotation years that it would be nothing that would cause problems? I have wondered if there is a organic gluten free farm that produces this. Grace

I have a question about yogurt..what is the difference between cultured and pasteurized yogurt? Which is better? I am asking cause I took my middle son to the pediatrician the other day..she is doing tests on him to see if he has a gluten allergy also..but she suggested using cultured yogurt and not pasteurized yogurt but was extremely busy so I didn't have time to ask why? TIA for any information! Take care, Sue...

Does anyone know safe brands, obscure or not--I'm willing to track things down--of a fish sauce (like for thai cooking), an oyster sauce, DIJON mustard, tartar sauce, and seafood sauce? I thank you for any help you can give me.

My new Gastro doc gave me a copy of an article on Celiac from the Journal of Gastroenterology 2001;120:636-651 written by Alessio Fasano and Carlo Catassi. The article states that oats are permitted on a GF diet, but there is some risk of cross-contamination. It mentions Downs Syndrome and Williams Syndrome as related but does not include Autism. Celiac is also WAY underdiagnosed in the USA, the prevalence of the disease in the USA based on clinical dx is 1:10,000. Based on screening data (blood tests of a large population) the estimated prevalence is 1:111. In Italy it is 1:184, Norway 1:250, United Kingdom, 1:112, Sweden 1:190. The Italian study involved 17,000 school children. It was refreshing to speak with a doctor who recognized that Celiac disease exists and is a health problem here in the US. He diagnosed 2 new cases this month already. He tests everyone who complains of IBS for Celiac. -Gina

After I grabbed the skewers from Jane as she was heading toward her little brother, I decided to cut up the chicken breasts and do shish kabobs. How can I do this? I am thinking brush olive oil on them, then what? I am so not Martha Stewart...any ideas are welcome Janelle

Karen, I guess that recipe was posted on GFCFKids. I copied and pasted it, but as you can see, it isn't in recipe format. So, it is message #77193 on the GFCFkids site if anyone can post it here in recipe format. How do you do that BTW? I made the Buttercream Icing in LL book and froze a good cup or so of leftover icing. Janelle

Mix 1/3 cup soft shortening1/3 cup firmly packed brown sugar2 1/4 t cinnamon 1 1/4 tsp ginger1 egg[could be omititted or sub for}2/3 cup molasses Sift together1/2 cup rice flour1/2 cup sorghum1/2 cup potato starch 1/2 cup tapioca starch1 t soda1 tsp salt2 t xanthan gum Slowly add dry ingredients to the wet and mix well-add more rice flour as needed to firm up the dough till it looks like it is just about to form a ball{I think I added about !/4 sup extra rice at this point} Chill the dough for at least an hour. Roll it out on a gf floured surface{I use potato flour for this as I havent had much other use for it} to 1/4 inch thick .Cut out shapes with lightly floured cutters. Place one inch apart on a highly greased baking sheet and bake at 375 for 8 minutes or till when lightly touched your finger does not leave an imprint. I decorated them with a mock buttercream frosting. They were just soooo good. Real bummer When Dakota said all done brown cookies{before even trying them} But he did eat the frosting {which was white} LIsaF

a friend of mine is looking for 'a good sandwich bread' Here are her restrictions: no: yeast, gluten, potato, rice, milk, soy, corn, cottonseed, egg, cane sugar. The only flours I can think of that are left are: Buckwheat Tapioca (actually a starch) Arrowroot (another starch) Can anyone help with a recipe, or at least a few more ingredients that she can use? Thank you, Kris P.

FYI: Miralax is polyethylene glycol. Ethylene glycol is antifreeze. Polyethylene glycol is a complex form; supposedly, the molecules are too big to pass through the gut wall, but who knows? Miralax can be used in cars in a pinch in place of antifreeze. My son took this for awhile, but I don't give it to him anymore, except when nothing else is working. Also, not sure if this is gluten free, because the few times I've given it to him since going GF, he has had a reaction similar to a gluten infringement reaction. Rachel Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia Blessed Mother of Matthew, 6yo w/Autism, "Heaven's Joy," and lots of energy I mentioned last week that we were going to a new gastroenterologist's office this week to look for help with my son's ongoing constipation. In addition to the doctor, we were lucky enough to spend a lot of time with a nurse practitioner who is proud of her title as "Constipation Queen!" (This was at Children's Hospital of Wisconsin in Milwaukee.) She focused us on the balance of fiber and fluid in my son's diet, something no one has ever done. We've always looked to increase fiber, but I think he's been chronically low on fluids. Increasing those, and starting relatively high doses of a prescription laxative called Miralax, has gotten things going well so far. It was such a refreshing change to be taken seriously and have someone spend time trying to problem-solve with me. Hope this information can be of help to someone! Jane

I mentioned last week that we were going to a new gastroenterologist's office this week to look for help with my son's ongoing constipation. In addition to the doctor, we were lucky enough to spend a lot of time with a nurse practitioner who is proud of her title as "Constipation Queen!" (This was at Children's Hospital of Wisconsin in Milwaukee.) She focused us on the balance of fiber and fluid in my son's diet, something no one has ever done. We've always looked to increase fiber, but I think he's been chronically low on fluids. Increasing those, and starting relatively high doses of a prescription laxative called Miralax, has gotten things going well so far. It was such a refreshing change to be taken seriously and have someone spend time trying to problem-solve with me. Hope this information can be of help to someone! Jane

Thanks, Amy! Yes, it does get confusing, so I am guessing that arrowroot starch and arrowroot flour are the same also??? Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo

I think it was Lisa F who said she bought some Halloween cookie cutters and revised the recipe on the back of the packet they came in .Then added buttercream frosting. They are GREAT! Very moist molasses cookie. And the buttercream icing recipe in LL book is to die for!!! Ok, I guess I don't need my Duncan Heinze Homestyle now. If you can't find it in the archives, I can post it. Janelle

First, I wanted to thank you all for the replies to my other questions. I guess I wasn't understanding that almond "meal" and almond "flour" were the same thing! I was wondering if anyone had a good way to make a yogurt sub. We are soy free. I tried to make it with Darifree and cornstarch and it came out pretty well. I just wanted to know if this is the way or is there a better way? My son used to love pureed mangos and yogurt and since he eats so little, I really want to try and recreate. Also, is tapioca flour the same as tapioca starch? Thanks for such a great list, it helps me to feel encouraged to try more, even after lots of flops in the baking dept! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo

Hi everyone. My son is such a chocolate lover that he would pick the choc chips out of his cookies and leave the cookie. I tried adding nuts to his choc chip cookies and he then ate the cookies and nuts and still left the cookie part! He is a very picky child, so I started playing around with some old pre-GFCF recipes and after several trials and errors have my first recipe. Warning...this is very rich: Chocolate Kicks: 8 oz Nestle Choco Bake (or 8 oz melted unsweetened chocolate squares) 8 T granulated sugar 3/4 cup firmly packed brown sugar 1/4 cup softened GFCF margarine 2 eggs 1 tsp vanilla 1/2 cup sorghum flour 1/2 tsp xanthan gum 1/4 tsp GFCF baking powder 2 cups chopped nuts 8 oz semisweet GFCF choc chunks or about 1-1/2 cups GFCF choc chips Preheat oven to 350. Stir together chocobake, sugar, brown sugar, marg., eggs and vanilla. When smooth, stir in flour, xanthan gum and baking powder. Then, add nuts and choc pieces. Drop by large spoonfuls onto ungreased cookie sheet. Bake about 12-14 minutes (will be puffy, yet set to touch). Cool on cookie sheet 1-2 minutes and then transfer to wire rack to cool completely. Makes about 2 dozen large cookies. Notes: I used sorghum as this is our flour of choice around here, but I'm sure Hagman's mix or any other combo would work. I'm sure you could also leave out the nuts. This was really easy to make, never even pulled out my mixer.

Ah, this is what we buy as corn mush. My stand by as a sweet now that I'm GCFC! << Basically it is a thick corn meal mush (corn meal boiled as you would oatmeal) then cooled off so it solidifies then you can slice it for frying, etc. It can be plain or flavored during cooking (like with sun dried tomatoes, dried mushrooms, etc.) You can also buy it precooked and formed in tubes like the ones breakfast sausage comes in. HTH , Wendy

Kathy, it's pretty much just like my Revere Wear copper bottom, except I think it has aluminum plates on the outside (not where food goes) to distribute heat. I love cooking in stainless steel. It is easy to clean, adn I can use an SOS pad if I need to. I haven't fried on it, though. I do have two stainless frypans, so I might have to dig those out. Amy On Thu, 11 Oct 2001 11:25:54 -0400 Kathy Dorr <grtrdrr@... writes: Anyone have any comments on Farberware? Yours, Kathy

Hi, all! I have Calaphon cookware, and that is the stuff I am considering replacing. According to the manufacturer, the anodized kind is non reactive, however, never, ever, put it in the dishwasher as that will eventually wear off the anodized finish. And who wants to scrub pots by hand? Also, never use steel wool (Brillo) pads on it. Only use the special cleaner that came with the set. I think you can see why I want to replace it, besides the heavy metal thing. My set was a wedding present, so I felt obligated to use it. As far as performance on the stove top goes, it is fine. As of Oct. 5, Amazon.com's kitchen shop had a 13 pc. Farberware stainless steel set for $89. Anyone have any comments on Farberware? Yours, Kathy

Debbie, I have ordered from them and their service is great. I have not ordered flour since I grind most of my own but I am pleased with the other products that I have ordered from them. Betty Real friends are those who, when you've made a fool of yourself, don't think you've done a permanent job.

Can anyone tell me where I can find Miss Roben's cake mix and where to get Poha flakes. I called my favorite health food store today and they don't have any cake mixes or Poha flakes. Thanks Holly in MT Raeli and Kolson's mom

How about specialchefs.com or superchefs.com?

I have made these cookies from the recipe listed before, but mine keep turning out very soft. Don't get me wrong, I love soft cookies, but these are too soft. They stick to each other when I put them in the container & you can't get them apart without them breaking to pieces. Yes, I have let them cool off before putting them in there. What is causing this? Am I forgetting to add something maybe? Adding too much of something? I'm so not a cook...LOL. Thanks in advance. April in AL

Here is what I am thinking... I was thinking that we could do both. We could start with the online website to "get the ball rolling". There are several things that can be done with this. A main site (the homepage front) can be designed (perhaps by Angela? or another?) and then we could have it housed at least for now by someone who has some room (unless it grows to big- perhaps by Marty?) What we can do with the online site that might be useful: kids and families can submit JUST recipes We could have a "cook of the month" or some such thing. We could get ideas from Glutino, Ms Robens, and other companies who help us make our lives a little nicer. :) Older kids who are able can design their own web page submission. I know quite a few homeschooled kids on the GFCF diet that could use this as a project for writing, art and computers. Kids who aren't quite computer savvy can also submit recipes- but mom or perhaps an older child can design that webpage or even one of the "organizers" can do a webpage. Perhaps even some of the computer savvy GFCF kids can volunteer to buddy up with a child/family who want to submit their favourite recipe but can't do a webpage. I would ideally like to make a print copy. I admit part of this is selfish because.. I have visions of my son and my lap top on the kitchen counter while flour and egg is being thrown about. :) The print copy can be converted with more simple kind of visuals. Perhaps as the online version of our "cookbook for kids" grows, we can get volunteers in graphic designs or photography to help come up with pictures suitable for cookbooks and simple and appealing enough for kids to try and do. I do want to state that I would like the print copy to be kept reasonable in price and for parents to be able to buy it "at cost" - this isn't a money making scheme on my part! The only problem I can see with something in print might be a copyright issue if it is taken from a copyrighted recipe book. I will need to find out the legal issues involved in this. Not all recipes have to be "kids alone do it". I think that with most kids cookbooks there are recipes that have things like "with an adults help". So... I know some have emailed and said that they would like to help... I am now going to actually take you up on it. :P Angela and Marty - please email me about what you can do. If you have a child/family that would like to submit a recipe, just email it to me. If you would like to submit both a recipe and an already designed page- email me with what you want to submit (we should avoid 70 different ways to make the same recipe!) If you would like to have your child design one of the pages for their homeschool project or just for fun (you don't have to be a homeschooler!) just email me with your name and email address so that as submissions come in, we can pair them up. If you would be interested in having your name and email taken to volunteer to cordinate a print copy version when we get enough submissions (perhaps you have experience in this, perhaps you are an artist or photographer). If you have any neat ideas or thoughts (even if they seem silly!) just let me know. Erika mailto:eahcsc@...

Hi Group, thanks to all for the great info and recipes I have received from this group over the past year. My 3 year old nephew has autism. Has anyone ordered from Azure Farms, Dufur, OR ? They have great prices and some gfcf products. I am interested in knowing the quality of their gfcf flours? Als odoes anyone have the list of gfcf products that are sold at Walmart? I would appreciate a copy. :-) Thank you, Debbie chalet333@...

This sounds like a kid-friendly recipe (both making and eating). I have used homemade cookies that crumbled (gingersnaps and snickerdoodles) for pie crusts, too.

Hi friends! This will be our first Halloween GFCF. I am not certain if individual fun-size candies are labeled with ingredients or not and am trying to prepare for the dreaded halloween onslaught. I searched the archives looking for GFCF candy (and found some great recipes!). What I need is a list of store bought stuff that is ok. I do recognize that some of my solutions are: -Not allow them to trick or treat -Trade all the candy in for Legos or something -trade all the candy in for homemade treats. I am trying to strike a happy balance because my celiac kids are 10 and 8 and trick or treating is a big deal for them and their friends. Does any one have a list of storebought candy that is GFCF? TYIA

Hi all, I have a question for those who live in Florida. Dh is from FL, and in his family they've used Hoover's white corn meal since he remembers (you know the South: they fry a lot, and has to be white cornmeal). We now live in Washington and we have to ask his family to send cornmeal (b/c you know, only the same brand can be used here! :o) ), and we always end up "begging" them, to then receive one bag that is gone before we know it. :( So here's my question: I have a bag of Hoover's corn meal, but it doesn't give a web address or a mailing address, not even a telephone number to call. I was going to have it sent to me directly from the company, but have no clue where or who to ask. I checked the internet for addresses and such, but can't find anything. Soooo: is anyone out there that can tell me the address of Hoover's Mill in Bonifay, FL 32425 (that's all there is on the bag)? Or can give me a hint on how to order it? Thank you in advance, Cristina-WA :o) Proud mom to Gary 4.9 yo ASD, Sarah & David 2.1 yo NT twins.

I can get us the names: FreeKIDS or KIDScook for the website. any other short catchy names come to mind? Angela

The coating is Silverstone by Dupont. Are all non-stick coatings made w/ formaldehyde? Thanks for the info! Lori

Hi Janelle, It seems to me that Lisa has used Darifree in the biscuit mix. If I recall correctly, she said that it turned out fine, but the vanilla flavor was a little odd in certain items, such as dumplings. Does that sound right, Lisa? (-: Joyfully, Sue C. who just found out today via ultrasound that I am having another BOY around Feb 5! We were all so sure this one was a girl. Surprise, surprise! (-:

Thank you for your post sue!!! I feel so much better about our decision to go back to flouridated toothpaste. We have 2 children . Mitch is our 8 year old with autism. We have been on the gf/cf diet for almost 3 years. (And things keep getting better!!!) We lived in a community with unflouridated water the first 6 years of MItch's life & I gave him a supplement for the first 2 years of his life. Mitch was a late unsetter . His autism did not appear until he was 2 1/2. So anyways, when we started the diet we heard also heard about the negative effects of flouride. So I went and bought toothpaste with out flouride in it. The first 2 years using this tooth paste we ahd no problems. Then 1/2 year later Mitch had 9 cavities & 2 were abscessed. We have been in the dentists office having dental work done every week for the last 3 months!!! WE will be finished this week.:) Anyways, I have gone back to my flouridated toothpaste. We'll see what happens in 6 months at his checkup. Thank you again, Tracy

I am so afraid to ask this... I am not going to go look up the number or read the info.... Does anyone use Calphalon? Janelle

I accidently posted this to GFCFkids when I meant to post it here. :P My son loves to cook and I think he is the only child in my state who knows that xanthum gum is a staple! Please tell me if this already exists or not: a recipe book for kids to make their own GFCF meals. If not, I am thinking it would be "cool" if the GFCF members got together, submitted their own recipes that are GFCF and *easy enough for kids* to do themselves, and perhaps we could incorporate some "visuals" in it for the kids who aren't hyperlexic :) and we could have our own Kids GFCF cookbook. I was thinking about this because the Different Roads to Learning has one "visual recipes" book but.. I don't think it is GFCF which means it is OUT for all our kids. I am willing to cordinate this effort if there are enough people interested. Whatchya think? Erika

Can I use darifree for the powdered milk sub? In the Bisquick Mix, I mean. :-) Janelle

Double acting is the term for all commercial baking powder. I think it's because it contains both cream of tartar and baking soda - one acts immediately, one acts in the oven. THAT by the way, is all that's in baking powder - 1 part baking soda, 2 parts cream of tartar, 1 part starch filler - like cornstarch or arrowroot or tapioca starch. Marie -- Marie White Allergic to: Beef (except veal), Pork, Cow's Milk (except parmesan and butter), Fruits and berries (except pears, plums, apples, peaches, pineapple), Peanut, Cocoa/Chocolate, Cola, Palm and Coconut, Corn, Mushroom, Yeast, MSG, Coffee, Tobacco smoke, Wine, Sugar, Sodium nitrates, nitrites, and sulphites, Cinnamon, Nuts and Seeds, Squid, Food Colouring, Lentils, Psyllium, Vinegars, Aluminum, Teflon, Formaldehyde, Candida, House fungus, Penicillin, Household dust & mites, Dust, just in general

Hi, all! Thank you for all your help on my hemp flour and stainless steel pan questions. I like the idea about dinosaur shaped sandwiches. I will investigate this hemp flour source further and report back. Yours, Kathy P.S. Pat- No, no one steered me toward it. I just pick up and try any flour that says gluten free on it. I know that curiosity killed the cat, but, like the cat, I can't help it. Well, I suppose I could, but life would be less interesting.

Here is a different take on flouride. Please forgive me if I offend any of you. That is certainly not my intention! I would just like to share my personal experience with flouride for your consideration. Simply disregard it if you choose to. Almost 18 years ago, when my eldest was born, we lived in a community that had flouridated water. Besides that, I was advised to give her flouride vitamin drops as a toddler and flouride tablets as an older child. These things were recommended by both my pediatrician and my dentist, and, wanting to be a good mom, I went along with it. She has celiac disease, asthma, terrible allergies, BUT her teeth are -to this day- perfect. Right around the time I gave birth to my next child (5 years later), I started hearing anti-flouride opinions. I read what I could, both pro and con, and decided to stop giving my oldest any kind of flouride and to not give it to my next child at all. We also moved to a community with no flouride in the water. What happened? This next child also had terrible allergies and asthma (no cd but my current youngest, who has never had flouride in her life, has it) AND cavities! )-: I was horrified. By the time this child was 6 or so, I decided to rethink my strategy. I had seen no ill effects from the flouride, but my first child had beautiful teeth, while my second child had cavity after cavity. Thankfully, they were all in her baby teeth. What I decided was that the doctors were right about flouride strengthening and protecting the teeth, BUT I still didn't like the idea of giving it to the children to consume, SO I decided on a compromise. I bought some ACT flouride rinse and started having the children who I was CERTAIN would not swallow it (about age 5 and up) rinse their mouths with it for 1 full minute before bed each night. I also bought some flouride toothpaste for them to brush with, again, only using it with the children I knew wouldn't swallow it. The result has been that none of my 7 children, including the second one who had such a poor start, have had a single cavity since we started back on flouride. I still don't FEED them flouride or allow the dentist to give them flouride treatments, but I have never regretted reintroducing flouride in the children's toothpaste and mouth rinse. Affirmingly, a friend decided to go flouride free around the same time I did, but she would not be dissuaded, even when her children (she has eight) began developing cavities. Today, 12 years later, her children all have had multiple cavities, abscesses, and extractions. They have the worst teeth of any children I have ever known and have gone through lots of pain and suffering because of it. I want better than that for my children! Of course, your mileage may vary. Make your own best decision based on the information you can gather. I just wanted to share my own experience for others to consider. Joyfully, Sue C. p.s. Many beneficial substances are harmful if consumed in excess -such as iron, various other vitamins and minerals, and even nutmeg. This doesn't stop us from using them or giving them to our children when we know that they can benefit from them. I regard flouride in the same way.

Cream of chicken Soup from Rita Bingham's 'Country Beans'. --Betty I used my Vita Mix but a regular blender works also. Bring 1 3/4 cups water to a boil. Add 4 teaspoons Herb Ox beef or Chicken bouillon and 5 Tablespoons white bean flour and whisk well. Mixture thickens in one minute. Reduce heat and cook over medium low for 2 more minutes. Blend on high speed for 2 minutes. Mixture thickens as it cools. The flavor was better the second day. Rita says that the soup can be refrigerated up to one week . Rita Bingham's book 'Country Beans' is a book that should be added to your cook books if you are not allergic to beans. it has some great recipes in it. And for those of us who would like to lose weight, how about recipes that are low in fat or fat-free? Betty Real friends are those who, when you've made a fool of yourself, don't think you've done a permanent job.

Can anyone tell me what spelt flour is & if it is gluten free? Thanks. Lori

In a message dated 10/8/01 4:35:00 PM Eastern Daylight Time, jcalmetzger@... writes: I would use Imagine leek and potato soup. It makes a nice cream base for all pot pie/casserole type dishes. Make chicken and dumplings with it last night and it was delicious. LL

I was wondering if anyone could steer me in the right direction for almond meal. I am attempting some of the recipes in Betty Hagmans bread book and many of the recipes call for almond meal or Nutquick. I tried to order Nutquick and it has been discontinued. As for Almond meal, I have found 1 source on the web, but am not sure about it. Any ideas? Thanks! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo

A web-site www.hemp.co.uk has the first results of clinical trials on hemp oil which has shown staggering results. It is being called a miracle cure for food allergies suffers due to the effects it has on the blood. The oil is pressed out of flour, so I am not sure of the omega contents, but I will certainly be introducing hemp oil to our diet. Have a look at the web-site it makes interesting reading.

Oh really??? Well, I am going to the hfs today and I will check. I live in Oregon, USA and I wonder if the ingredients are different depending on where you live? I am sure I checking in the supermarket before because I've been running low for a while and they did contain aluminum. I'll check today and let you know what I found out. Also, I called Kraft today about the cook and serve puddings and (you may all already know this) their official statement is that they list all ingredients and are careful to wash production machines very carefully before changing products. She said that if they list "natural flavors" on the label, they would not include dairy, gluten, wheat, eggs, corn or nuts (I think there may have been others, too) in that w/o listing it on the label. She is mailing me a gluten free list for Kraft products. I was impressed w/ how complete her information was. Amy On Mon, 8 Oct 2001 13:21:22 -0700 "B&B Anthony" <banthony@... writes: It was my understanding that both Red Star and Calumet were gfcf and aluminum free. They are not corn free though. Betty

Hi, all! I bought a bag of hemp seed flour at the HFS the other day, and am now trying to figure out what to do with it. I put about 5 tablespoons in a loaf of bread I made and it turned it a sort of light olive drab. The flour itself is a olive green. On the label, it said that the flour was an excellent source of fiber and Omega-3s. Does anyone know what kind of fiber? Does it have any other nutritious properties? Will the Omega-3s survive baking/cooking? I was put off by the color, and am reluctant to send green bread to school in my son's lunches unless there are good reasons to do so. Also, my husband didn't want to eat it because he is concerned that he might fail a random drug test at work if he did. Is this flour worth while, or should I write it off as a failed experiment, and chuck it? Yours, Kathy

Hi, all! I am considering the purchase of new cookware, and I'm wondering about non-stick pans. Are they safe? One of the reasons I am buying new pans is I am concerned about what may leach from the pan into the food. Right now, I am leaning toward the Cuisinart Everyday pans. They are stainless steel with a copper core on the bottom. Any thoughts? Yours, Kathy

I was thinking...(yes I do it sometimes, know it is dangerous): why does toothpaste need to be free of fluoride? Is there a particular reason connected to our ASD children =, or is it generically a bad thing? I thought that fluoride was OK, as long as not ingested in big quantities, and that actually is good for helping teeth getting stronger? Where an I wrong here, pls? Thanks, Cristina-WA

I thought so but I have been making so many mistakes lately, I wanted to be sure. Betty Real friends are those who, when you've made a fool of yourself, don't think you've done a permanent job.

I thought I would send this one in; it was forwarded to me, and I felt it was right to forward it here too. Peace and Love, Cristina-WA <<<<Subject: FW: Help out by dining out! <<<<What a great way to help out!! We all can use a good meal on Oct. 11, right?? Hope there's a restaurant near you!

Dear Suzy and Cynthia, We have also been off soy and corn for the past 3 months or so. I have made the biscuit mix using both coconut butter and olive oil, and they both come out ok, although the texture is not quite the same. The finished products seem to come out fine which is all that matters to us. (-: Cynthia, we keep our opened coconut butter on the counter, since it turns into a rock in the fridge. So far, it has been fine, but things never sit around very long at my house (7+ children), so I don't know if it might turn rancid after a while. Joyfully, Sue C.

Glenda, I am very interested into the falling asllep and feeling shut down. I noticed my 4.9 yo ASD son, starts giggling and gets very hyper either after an infraction or after eating some highly phenolic foods; this usually within thirty minutes or so after the infraction; then he will fall asleep and stay so, for quite a while (hours if I'd let him), and I have a very hard time waking him up. Of course he becomes a "pain in the butt" :o) in the following days, as he is more hyper, but especially tantrums more. This, for example happened today: I gave him one smal tomato with his meat for lunch; thirty min later he is up the walls, and he's giggling, can't sit still for a minute, and he got very loud and stimmy. Then "all of a sudden", he is tired, lays down on the floor on a pillow and he is OUT in five minutes. I woke him up shortly after with not little effort, and then tonight he was as well very hyper, loud and stimmy, and he fell asleep about 40 minutes later than usual (tho, w/o th melatonin, b/c I am trying to fade that out and see if his body has picked up on the sleep pattern or not-yikes!) This happens every time. Any other thing in particular that you know your daughter goes through during an infraction? anything that she is able to share and externate? See, my son is non verbal, and he can't tell me where it hurts or even IF it hurts...so I wouldn't know. But I am extremely interested into knowing what he goes through and see how I can help (beside removing those foods completely from his diet, which is easy said than done, but duable). Thank you very much for your help. Cristina-WA Proud mom to Gary 4.9 yo ASD, Sarah & David 2.1 yo NT twins.

Hi All, Here is a re-post of my biscuit mix recipe. Tonight I made chicken and dumplings by boiling chicken pieces, carrots, and celery in water flavored with salt, pepper, taragon, and parsley. While that was boiling, I mixed 2 cups of the biscuit mix with 3/4 cup of westbrae rice milk, then dropped forkfuls of the batter into the boiling chicken soup and simmering covered for about 10 min and then uncovered for another 10. It was great! (-: Joyfully, Sue C. "GFCF Biscuit Mix We have tried all kinds of recipes using this mix, and it works amazingly well. We have made dumplings, biscuits, impossible pies (main course and dessert), sweet rolls, pancakes, and more, and we have not had one failure! Both my GF and non-GF children have loved everything we've made. Anything you can do with store bought biscuit mix it seems, you can do with this mix. Ingredients 10 C. flour (gf rice or bean flour combo) 3/8 C. baking powder 5 tsp. xanthan gum 1 tsp. cream of tartar (optional) 1 1/4 C. powdered milk substitute (Better Than Milk Rice or Solait soy) 1 1/2 Tbsp. salt 1/4 C. sugar 1 lb. shortening Directions Mix together dry ingredients. Cut in the shortening.The cream of tartar is optional, but we have found that the consistency of the final product does turn out a little bit better with it. Some recipes need xanthum gum and others don't, so it's safer to just add it right into the mix."

That is an idea that I need to try. I do not forget my glasses but even with my prescription I still need a magnifying glass for some of the small print. Even on some of the supplements that I have bought, the print is so small that I wonder just who can read it with out a magnifying glass. Betty

Hi, everyone-- I have been trying some recipes from The Dairy-Free Cookbook by Jane Zukin. In some ways, I find it easier to make gf recipes also cf than the other way around, because there are so many gf pastas and so on. Here's one of my adaptations (more to follow as I have time): Spinach Lasagne 16 oz. gf lasagne, cooked (I made Hagman's pasta, but you could use store-bought) 4 C. gfcf spaghetti sauce 3 egg whites about 20 oz. frozen spinach, thawed 3 T. chopped parsley 1 t. garlic powder (or more!) 1 t. oregano 2 C. gf bread crumbs Preheat oven to 350. Beat egg whites until frothy. Combine whites with spinach and herbs/spices. Prepare lasagne by putting the following in layers in a 9 x 13 in. pan: pasta, sauce, spinach mixture, bread crumbs. Repeat layers until you're out of ingredients, ending with bread crumbs. Bake uncovered 30-40 min.

Jolene, Thank you for the Asian noodle recipe. We will have to try it. We shop at the Asian market often. Parks can't use legumes, but the bean flour mix sounds great. I hope the cookies and cakes turn out well. Enjoy the Chicken Pot Pie. Chicken Pot Pie with Sweet Potato Crust 1.25 lb boneless chicken breast cooked, diced (~0.25 lb/person) 1 cup sliced carrots 0.5 cup celery 1 medium onion 1 TBS parsley 6 TBS olive oil 6 TBS GF flour 1 cup rice milk 2 cup chicken broth 1 tsp salt 1 tsp baking powder 1 cup GF flour 1 cup cooked, mashed sweet potato 1/3 cup olive oil 1 tsp xanthan gum 1 TBS ground flax seed and 0.25 cup boiling water Place chicken, carrots, celery, and onions in a 2.5 quart pan. In a sauce pan heat 6 TBS olive oil. Whisk in 6 TBS of GF flour. Cook for ~1 minute. Whisk in rice milk and chicken broth slowly. Season with salt and parsley. Pour over chicken. In a bowl mix ground flax seed and boiling water, wait ~10 minutes. Mix in 1 cup GF flour, baking powder, xanthan gum, oil and sweet potato. Spread over chicken and sauce. Bake at 350 for 35-40 minutes, until golden brown. 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

Hi All, What is spelt? Can it be eaten on the GFCF diet? Ashley

I have read alot of posts the last couple of days with stuff Celiac Disease in them, and I have found some good stuff on the web about it, but I have a question about CD. For anyone who has CD or a family member with it..how was it dignosed? A blood test? How long did take for the results? Did you only have a gluten intolerance issue/diet requirement? I ask cause my son who has a gluten intolerance has a doctor gluten follow up appointment with his doctor on Oct. 26, and I know I need to ask her a million questions but I have no idea of what to ask if that makes any sense..sorry for rambling. Thanks in advance for any help or information you can give me..take care, Sue..

--- In GFCFKids@y..., "Nikita28j" <CristinaPip@a... Hi all. I cannot seem to find anywhere if Colgate (Palmolive) shaving cream is gfcf. Is it? I know Palmolive products are ok, according to the gfcf list. I have been using it for my son to play at home, and for school, but I am not sure if I got the right product. If not, what else is gfcf? Also, what children's shampoos are ok? I have been using L'Oreal kids, but I am not sure my son can tolerate it. What do you all use that is sa