Gluten Free Recipes

Dear Debbi, You are correct that there is a great deal of concern regarding fish. I use farm raised salmon as my oily fish of choice (and there are even concerns about farm raised fish and what they are being fed,ahhhh). We cannot consume, however, enough fish to make up for the significant deficiency my daughter has. We use supplements like Cod Liver Oil ( I am lucky, my daughter is better at taking pills than I am ) and Flax Seed Meal which is very easy to use. These days it seems like all the manufacturers are jumping on the supplementation bandwagon (and for good reason). Be sure to get high grade supplements (from an fda certified lab like Kirkman's) and be careful with how much you add and how quickly you add it. Although these are natural substances they still do not come with risk. I'll be happy to talk with you off list if you like. Regards, Marian

I was looking up recipes for cooking fish and a lot had beer. I know it is made with wheat, but is gluten in the beer? Debi

I am not able to find Jones or Cudahy sausage. What other brands are acceptable? I am looking for breakfast links-the little brown ones, as well as regular sausage. Thanks. The only ones I found in the archives were Jones and Cudahy. Thanks a bunch, Wendi

Brenda-Lee's post - BTW, do you have a favourite latke recipe? What about Sufganiot? We are hoping to do something more this year, like actually having a celebration up at the church (Festival of Lights) and these traditional foods will present something of a problem. Do you know a source of gelt that would be CF? BL What we do: For latke's I make mine with potato starch instead of matza meal. You can also use any gfcf dried bread crumbs. My kids love these, even though we are Sephardic. I also have a recipe for spicy Sephardic latkes made with mashed potatoes and spinach. These are my favorite. I'll post the recipe when I get some time. Sufganiot are basically jelly donuts. You might try frying spoonfuls of Noah's bread dough and then filling them with jelly. Dust with powdered sugar afterwards. These are supposed to be sweet! For gelt, look for the ones from Israel with silver foil, they are usually parve. We seek them out, because even pre-diet we didn't like milk chocolate. I am a chocolate "snob," the only real chocolate is bittersweet! Hope this helps, Gina

this may be a very dumb question, but does anyone know if matzoh is wheat based or has gluten? thanks

I purchased Pear Butter at my healthfood store it is Medford Farms brand Pure Pear Butter "ingredients: fresh pears and pear juice, nothing else added" My son too is allergic to apple -- I keep wondering why nobody makes Pear Sauce (I know I could make my own but what I liked applesauce for is the pre-packaged lunch box or snack convenience). I do love the taste of Pear Babyfood -- so pearsauce would be the same thing I guess. I haven't seen pear babyfood in large containers -- and my son would die if I packed babyfood in his lunch! If anyone knows of any source to purchase pear sauce please let me know! Kelly

Hello all, I attended a school lecture by Dr Stordy on "diet, dyslexia and other specific learning disorders". It was a real eye opener, so I thought I would share some of it with you. The States was sited as being the largest nation with these problems with an increase from 5% to 20% in just 10 years. The main reasons given were the low consumption of oily fish, increased intake of hydrogenated vegetable oils and reduced number of well nourished mothers breastfeeding or using formula milk without LCP's. The bottom line was the nerve endings in the child's brain were not forming correctly and a huge amount of research confirmed that it was doe to a lack of LCP's the essential omega3 being the most important. Trans fats block the absorption. Common features in children were: Low birth weights, male, allergies, sleep problems, mood disorders, motor co-ordination problems, behaviour problems, perceptual and cognitive abnormalities. It tends to run in families and overlaps are generally seen with ADHD, Dyspraxia, autism and aspergers syndrome. Clinical trials of Efalex supplement, which contains DHA rich fish oil, evening primrose, vitamin E and Thyme, had shown an amazing increase in the child's attention, reading for the first time and generally much more settled. I am in no way endorsing this product, but the lecture was really interesting and gave room for thought. Dr Stordy has just published a book which can be ordered the Amazon.com on the subject of nutrition. I have not read it yet, but will. I never use hydrogenated oils, and stopped along time before even having children, but Dr Stordy also recommended that you do not use sunflower oil or corn oil. The best oils to use was rapeseed, followed by vegetable oil and olive oil. It would be interesting to know if any of you already use this Efalex supplement, and what you think. Lesley.

I was wondering do many of you buy natural FF instead of the Ore Ida? and why? Ore Ida is on the GFCF list. Loren

Does anyone know if this is GFCF? I contacted the website and cannot find any info. There is no # either (on can or web site). Thanks, Loren

So I made some the other night, I threw some pineapple juice,coconut milk and ice cubes in a blender. The kids loved it Cheers, Susan

I just got a new cookbook today called Blue Ribbon Preserves. It has a recipe for Pear Butter but it makes a TON!!! If no one has a smaller recipe I would be happy to post it--just let me know.

Does anyone know if Norbest frozen turkeys are GFCF?? Thanks! Sandra Chapman javasipper@...

In a message dated 11/14/01 3:27:04 PM Eastern Standard Time, the100acrewoodcc@... writes: I tried Rescue Remedy...it didn't help my son but it was GREAT on my dog, who tends to be a bit hyper. And no, I'm not kidding. LL

Janelle, I'm confused. I signed up for this list a long time ago and must not have bookmarked the main page. All I get is the digest each day. There must be a front page or additional weblink??? Thanks for your help and patience. Jill "See the gray rectangle in the top right corner? It says SEARCH ARCHIVES. Type in the white rectangle next to it what you want to find. If you want to know about coconut milk, type coconut milk." Janelle

Robin, "Better Than Milk" powder is available in rice and soy, plain, vanilla, and chocolate, online or at many health food stores. Their website is www.betterthanmilk.com. They say that they have recently made all of their products gf, and they were already cf. I prefer this to Darifree because of the plain flavor (as opposed to only vanilla). My only problem with it is that it all contains corn now (didn't used to). They say that it's only a tiny amount and may not even be in there at all depending on the lot, but that just doesn't work for one of my children. Oh well...if corn's not an issue for you, it's another option. (-: Joyfully, Sue C.

I just got my copy of Special Diets for Special Kids TWO. It's like Christmas around here for me. I can't wait to try some of the recipes this week. Several of the ones I want to try call for apple or pear butter. My son can't have apples, (I used to make apple butter) but can have pears. Does anyone know where I can buy pear butter or have a recipe for making it? Thanks, Patsy PS-Thank you so much for this LL!

I am practically your neighbor, I live in Statesville. E-mail me off list at anne.ferry@..., maybe we can share some food creations. My son, Aaron, 2 yrs, 9 mos is on the diet since May and I have an 11 month old daughter, Elizabeth. Hope to hear from you.

Use Dry Dari-Free powder. It works GREAT! jay

Cinthia, My daughters are very picky (one NT, one ASD.) They gag at the sight of vegetables. I throw what ever fresh veggies I have in the food processor and sauté them with onion and garlic as the base for my spaghetti sauce. I also add some of the mixture to ground beef with GFCF crumbs, garlic and salt for meatballs. They love it and don't know the difference. Start with a small amount of vegetables and add more as they get used to it. Good luck Mary Ann

I sneak some vegetable into my son's diet with Veggie Booty snacks. Unfortunately, they are green. I call them green chips. They are GFCF and taste YUCKY although my son LOVES them. My typical daughter loves them too. Amy

I'm new here and not sure how to post to this list. I hope I'm doing this right. Any help would be appreciated! I am GF and CF. My 7 year old daughter is also. This is our first Thanksgiving to cook this way. I'm struggling with everything. I see many of you post that you use Coconut Milk. Is this the same coconut milk in cans from the grocery store? If not - how do you make it? Does it substitute for milk in cooking puddings and treats? Also, many of you have referred to the "archives". How do I get to these to search for recipes? Thanks very much! This email list is a tremondous help! Jill

You can make mixes from any recipe, just combine all the dry ingredients except yeast. Joanne

One of my son's pre-GFCF favorites was pizza. I waited until he had been on the diet for a month before I attempted an alternate. Then I found out he was allergic to soy and yeast. I made the pizza crust in Lisa Lewis's book and froze the extra crusts for future use. I figured instead of trying to find cheese alternatives, I would just load the toppings up. I added chunky spaghetti sauce, pineapple & canadian bacon. When I gave him his first pizza he ate it all but seemed to know it wasn't quite right. I took the rest of the spaghetti sauce and separated it in serving size baggies. I did the same with the canadian bacon. I bought pineapple in single serving contianers. This weekend, a month after his first taste, we visited some friends. Whenever we go there, they always order pizza. Before running out the door, I took out of the freezer a pizza crust, sauce and canadian bacon. I took pineapple out of the cupboard and was ready to go. By the time they ordered pizza, everything was defrosted and ready to assemble. He excitedly watched me prepare it knowing it was "his" pizza. It was ready at the same time Dominos came and he did not care. He had his own special pizza to eat and loved every bite of it! He didn't miss the cheese at all. I guess this diet does get easier with time. It is amazing how something as simple as one successful meal can make your week. Monica

Hi Everyone, We have been on the diet for almost a year. While I'm getting the hang of it, I am very worried that my kids aren't getting enough vitamins and minerals. The only veggies they will eat are tomatoes. Definitely NOTHING green. They get very upset if I even put veggies on their plate. One of my sons will not eat meat either except hot dogs and hamburgers. They do eat a few different fruits usually apples, bananas, cantaloupe and sometimes grapes. Mostly I am worried they do not get enough calcium. We do use Vance's Dairy Free and I think that has calcium. Also, they will drink the fortified orange juice. Is that enough? Any ideas for getting healthy foods in them? Casseroles are out! They won't eat anything mixed like that except lasagna. Should I get a food processor and just puree everything beyond recognition and then try to add it to spaghetti sauce? Any ideas are welcome. I thought once we were on the diet for a while they would expand their tastes but that hasn't happened at all. They seem to eat more junk food than ever. I will also need to use the same tactics on my husband who is completely fruit and veggie free. Unfortunately not a good example for eating healthy. He survives solely on gluten and casein. :) Thanks in Advance, Cinthia, Mom to Cameron and Zachary, twins, 6yrs old, ASD

Dear Kim, Good for you starting gfcf at age 3... I really think alot of what we condition our children to expect out of foods happens at an early age, so what you set now as expectations for what foods should taste like, will make you life so much easier later on. Here are some things we have found: Vances Dari free makes a container that they sell with their milk. (only 6$) it lets you stir the milk before each serving and this helps with the taste and the consistency. Also, play with the amount of powder you use, if he likes the milk thicker use more (and use hot water for the first cup of liquid when you mix it), less powder if he likes it thicker. I understand they make a chocolate version too, although I've never tried it. Pasta: I think Tinkeyada pasta is positively the best brown rice pasta around. (we avoid corn, but i think this is even better than the corn pastas). Make sure you cook it with a ton of extra water and rinse with lots of cold water. My family can't tell the difference. ( when we started our diet in 1995 there was NOTHING like this around and we all missed pasta so much) Meats: Applegate farms makes meats that are totally free of nitrites etc. They have sausages and bacon and cold cuts. YOu can make your own sausage and biscuits. I realize that there will be lots of gfcf foods that he just outright objects to, you just need to keep trying things and keep a record of the foods he does accepts. I think most people agree it takes 3 to 6 months to really get the hang of this diet and get your household fully converted over...this list is a great support for that. Lastly, Buy lisa lewis's book...Special Diets for Special Kids.. Good LUck, marian

I am looking for the sweet potato recipe that was posted a little while ago. The woman made it w/crushed pineapples. Also, if you have other recipes, I'd love to have them. Thanks, Loren Loren Van De Griek mommy to Kyle - 6yrs, Ross - 5yrs(ASD), Seth - 2yrs Hickory, NC "the harder the struggle, the greater the victory"

Hi! I just heard of your group from a friend and it couldn't have come at a better time- our son is 3 and was just diagnosed autistic last month. We have been suspecting it now for a few months and I heard about the diet at the end of September. We have him off of the milk he was drinking so much of , and onto Soy , but I'm trying to get him completely converted over. My main concerns are his immediate foods he craves-- Chef Boy Ardee spaghetti/spaghettios, mac and cheese, Stouffers homestyle chicken casseroles (with white sauces and cheese sauces of course! But I can sneak veggies in this way),biscuits and gravy (McDonalds B and G are his favorite breakfast) and pudding. Those are the main ones I'm worried about. We have the Tofutti cheese slices for his scrambled eggs with cheese , but he's not eating that well. And we have some corn pasta I want to try , but need to find a good mild flavored sauce to go with it. He also has alot of sensitivity issues with the textures of his foods and will not eat anything hard or crunchy. So I guess my questions are(sorry this is ending up being so long!):what can I use as a milk substitute for instant pudding mixes ( I know soy milk doesn't work well for that), what works well for gravies and white sauces, and what kinds of casein free cheese works well for melting in sauces and casseroles? We have just gotten some Vances potato milk from Kirkmans on line the other day and I'm trying to get my son to drink some of it. The first few drinks he din't make a face or anything, then decided he didn't like it. I was hoping to mix it in with the soy and maybe get him used to it gradually. Again, sorry for such a long post. Hope a few of you out there will have some advice for me. Kim

Here is another recipe. I thought you could use the tasquitos that we were talking about earlier this week or maybe corn tortillas. I don't know, it just sounded good to me. Of course, we'd have to omit the cheese and sour cream. Loren

These recipes just came in on the frozen assests list. We will need to experiment for ourselves to get the recipe that works for us. Sweetened Milk Here is one that will freeze! It is much more rich - and a friend tells me it is more like the Eagles Brand too. 1 cup hot water 2 cups sugar 2 cups non-fat dry milk powder (instant powdered milk) 6 tablespoons melted butter or margarine Blender Measure your hot water into the blender. (CAREFUL! Don't use boiling water - you just want water hot enough to help melt the sugar. The force of the blender does a lot of the work) Add the sugar and zap until dissolved. Add dry milk powder and melted butter or margarine. Put the lid on the blender and whirl it around for a full minute. The mixture will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. divide between two pint sized canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using. A can of this stuff is usually about 12 ounce - which is what 1/2 a recipe will be. and another one: Sweetened Condensed Milk Description: substitute this recipe for Eagle Brand Milk in any recipe Ingredients: 1 C. nonfat powdered milk (dry) 2/3 c. sugar 1/3 c. boiling water 3 T. butter Directions: Combine all ingredients in container of electric blender or food processor; process until smooth. Store in refrigerator until ready to use. Makes the equivalent of 1 can milk.

Hi. My son has not had a fever since we went on the diet....until now. He cannot swallow pills and will not take any medicine which tastes bad. We have a generic brand of Children's Tylenol suspension (Equate), grape flavor. Does anyone know if this is okay on the diet and if not what are some other alternatives. Thanks! Michelle

How was it? Impressions? Heather

I am a little confused. When I am converting a recipe to GFCF, and it calls for milk, how much sub do I use? I assumed it was exactly the same, but now I don't think so. I use Dari-free. Thanks so much, Loren

Hi list mates, I have been thinking about bread flops as I have had many in the GFCF arena. I still make gluten bread sometimes for the rest of my family and notice that it too can be fickle. I live in very humid Florida and read somewhere (I wish I could remember where) that 3 cups of wheat flour can absorb up to two tablespoons of water depending on the weather I have found for me because of the humidity that if I cut the water by 1/4-1/3 the recipe does so much better. I also bought an oven thermometer at the grocery store (again) and monitor the temperature of my oven. At times it can be off by 50 degrees depending on the cycle. After it stays on for more than on hour (if I'm cooking a roast or something) it tends to stay closer to where it needs to be. Here is a biscuit recipe that I'm enjoying. I line muffin tins with the metal foil liners to help with heat transfer and the muffin-biscuits slide right out of them so I don't deal with the paper. More like biscuits and does not solve the loaf question. I'm also playing around with this MC format and have much to learn. Any tips are welcomed. * Exported from MasterCook * Biscuits Recipe By : adapted by Becky Leppard Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

I wouldn't ordinarily post something for a commercial site such as e-bay, but I was hunting around and found this breadmaker on auction for $5.50. If you are interested in a breadmaker for glutenfree breads, a programmable one is absolutely essential. I prefer to use a kitchenaid mixer and bake in my oven, but I do have a Zoj, and it can make decent GFCF bread. -GIna

Hi, everyone! We are starting the gfcf diet with my son who is almost 3 years old. I am looking for a white sandwich bread recipe (my son just love's peanut butter and jelly sandwiches). Does anyone have a good recipe? Also, it seems from reading previous messages that many of you are having a hard time baking the bread. Does anyone know where I could buy a good bread? The only bread that they have in our health food store is Food for Life White Rice Bread which is too heavy for a sandwich. Any input would be helpful. Thanks! Jean

Well, I did it. I tried to bake GFCF yeast-free, soy-free, corn-free bread again. I decided to try the recipe in Lisa Lewis's book again making the adjustments some of you suggested to see if it made a difference. The first loaf resembled swiss cheese and was gooey in the middle (though my son loved it). This time, I substituted 1/2 of the white rice flour for brown rice flour, reduced the baking powder from 1 Tbsp to 3/4 Tbsp and cooked it a bit longer. This time, instead of lots of holes, it had 2 BIG holes. When I sliced it, each slice came apart in 3 pieces. It was as if I was trying to cook 3 thick breadsticks in the same pan. I was hoping to use this for sandwiches. It was much less gooey in the middle though. Has anyone ever had success with this recipe? My next attempt will be a recipe from Bette Hagman's once I can round up the ingredients. If that doesn't work, maybe a mix from Miss Roben's. How frustrating. What we do to make a sandwich. I used up the first loaf by making french toast. My son loved it yesterday but gagged on it this morning. I figure I can use this loaf for bread crumbs as a filler for meatloaf etc. How do I prepare it and store it? What if I want to use if for stuffing? Do I leave it out in the open to dry out or is there another way? I have to share one thing that was funny. When the loaf was on the table cooling off, my son kept going up to it patting it like he would a cat. It seemed as if he was acknowledging that it was his and he liked it. He ate 2 slices (or should I say, 6 pieces). Monica

This bubble & squeak recipe is great for using up left over roast dinner bits and pieces, especially christmas dinner. 700 g boiled potatoes 1/2 cup milk substitute 50 g GFCF margarine 500g leftover or fresh vegetables, such as cabbage, brussel sprouts, leeks and carrot. (cooked) 1. boil the potatoes until tender, then mash with the milk substitute and margarine. 2. chop the cooked vegetables into small pieces and add to the potatoes. You can also add any leftover roast potatoes. 3. Heat a little more margarine in a frying pan and add the mixture, smoothing down the top. Brown the underside, then turn over. It will fall apart a bit, but the more you get the mixture lightly browned, the better it tastes. Great served with grilled sausages and onion gravy. A bit of British comfort food.

Does anyone have a pumpkin pie recipe without eggs? Also, what do you find to be the best flour mixture for pastry and cakes? Thanks for your help. Lesley.

Oops! I forgot one of the best ones! My family LOVES gravy made from chicken or turkey drippings, sweet rice flour, a little water, salt, and pepper. Two nights ago I served a casserole of rice, cut up left over chicken I had to use up, and this gravy and called it "yummy yummy in my tummy casserole", and everyone LOVED it and couldn't get enough. (-: (I served it with a green salad and fresh fruit for dessert.) Joyfully, Sue C.

We love rice and potatoes with a dressing of olive oil, lemon juice, and salt. Sometimes we eat rice with a Hawaiian-ish topping of crushed pineapple with some of its own juice, mandarin orange slices, pepper chunks, and honey all simmered together in a pan before pouring over rice. If your son can tolerate eggs, an egg-lemon sauce made from eggs, lemon juice, chicken broth, olive oil, and salt and pepper is not only good but adds protein. The creamy texture is reminiscent of cheese sauce. HTH! Joyfully, Sue C.

I was wondering if any one here has had any experience with the human rabies vaccine. I am going to have to start it tomorrow since I was bitten by a stray dog that we do not know if it has rabies or not. I avoid artificial colors, flavors, preservatives, as well as being GFCF, and a few other restrictions. I was wondering if anyone knew of anything that I should ask about. I know that there are 2 types of vaccines - one is pink (IMOVAX) and the other clear (RABAVERT) - so if no one knows anything else about them, I would opt for the clear (if I even get a choice). Any one know of the side effects? I was told possible nausea, headache, fever, and soreness at the site of the shot. I hope none of you have experienced this, but just in case... Thanks, Kris P.

I have always made mashed potatoes with lots of butter, milk and sour cream. This is my first thanksgiving GFCF so I need lots of help. My son cannot have soy so that eliminates some of the substitutes. How do you guys make mashed potatoes GFCF without soy based substitutes? Monica

Yes, cut up the chicken into nugget sized pieces. Skin it first if you've not already. I dip first in egg and then in crumbs (the miss R one makes delicious nuggets). If egg is a problem you should dip first in whatever you use instead of milk...if it's not dipped the breading doesn't really stay on. Then fry in oil that is already very hot. I don't usually deep fry, but use a deep frying pan with an inch or two of oil. Make sure the oil is really hot before you put the chicken in. Good luck. I rarely make nuggets because Sam isn't fussy and eats everything, but for kids who have limited diets it's a good thing to do. Once you get the hang of it, make them in big batches and freeze. It's as easy to make three pounds as a half, and it will save time and work later. LL

Strange as it may sound, I have not had success with chicken nuggets. I decided to order the roben's bread and batter coating mix as my freebie- to try it. Question: can I just cut up chicken breasts and dip in this mix and deep fry (yes, awful, I know)? Roll your eyes if you must, but please someone tell me. I might make this for dinner tonight. i know I could call the company, but you are the best resource! Thanks! Janelle

I am gearing up for my second attempt at baking bread. The first attempt resembled swiss cheese. I do not have a bread maker, KitchenAid or any other similar mixer. My kitchen is so small that any small appliances I have are now on the floor in our combination living room/bedroom so purchasing something else is out of the question. I used my Cuisinart with the dough blade to mix the bread. Has anyone else used a Cuisinart to make bread? I cannot find my manual so I don't know if there is anything I need to know about it. Any advice would help. Monica

Does anyone have any ideas with what I could put on a baked potato or rice for my GFCF son? He is allergic to soy, corn, broccoli, zucchini and the list goes on. The soy allergy limits us from imitation cheese & soy sauce. I am thinking of not only making it a meal such as chili on top but also looking for just simple spice combinations (I am clueless with anything beyond salt & pepper). I figure this will also help if we eat out. We can bring the topping and just order a plain baked potato or white rice at an asian restaurant. My son doesn't mind us bringing food as long as he gets something they serve too. Monica

Hi, I was trying to figure out how to change my egroups email address but can do it, so can i change my subscription to this list from csacco29@..., to crys28@... please. Thank you crystal

I thought you'd all get a kick out of this story... Daisy my 10 yr old ASD child came home from school yesterday and " announced" that she wanted to out on date with me instead of eating at home (FYI we are living in ATlanta attending the Lindamood Bell Speech school for 12 weeks, while my husband and son are at home in Wilmington, NC). She told me she wanted to go to the olive garden (ahhh gluten hell). In a moment of weakness I agreed, she was so cute. I tried to minimize the damage and actually did a pretty good job. When we got in the car to go home, she looked over at me and said (after months of not dining out due to the diet ) ......... " I am quitting the diet, from now on I am not on a diet" , (after trying not to burst out laughing ) I explained to her that we would stay on the diet because it was the right thing for her body and she quietly agreed. We'll see the price I pay for the infringement over the next couple of days marian

Hi Everyone, Sorry to clog the lists but isn't there a web site called trainland.com or trainland.org? It was started by a Mom of an autistic child and I think she posts PECS pictures on it? I gave out the address at a parents advisory council meeting and I just looked it up and it wasn't correct. If anyone has it please pass it to me so I can correct myself. A lot of parents were interested. Thanks, Cinthia

4 cups peeled, cored and sliced pear 1/3 cup unsweetened pineapple juice concentrate(minute maid) 1/2 tsp cinnamon 2 tbsp plus 1/2 tsp arrowroot or cornstarch 1. puree fruit and concentrate in blender 2. in medium sized saucepan, combine fruit mixture and cinnamon. Place saucepan over medium heat and bring to boil. Partially cover to allow steam to escape, reduce heat and simmer for ten minutes, stirring occasionally. 3. Remove from heat and let cool. 4.When mixture is cooled add arrowroot (or cornstarch) place saucepan over medium heat and stir constantly. Arrowroot will thicken the mixture before it reaches boiling point(cornstach will thicken it 1-2 minutes after it reaches boiling point) 5. When mixture reaches desired pudding consistency remove pan from heat and let cool for 15 minutes. Stir mixture, pour into serving bowls, cover and refrigerate until ready to serve.

I don't know the recipe you're referring to, but I have used Poha a lot. I always put my poha in with the wet ingredients of a recipe and let it sit for a few minutes to soften. You can use water to soften but it is hard to get all the water squeezed out. This technique seems to work for me. LL

I saw on a cooking show recently that some famous chef (sorry, I don't remember which one) said he used fresh bread to make stuffing because he didn't see any reason to dry out perfectly good bread just to get it wet again. He said you just use less water, and it comes out great. I have not tried it yet, but plan to soon. I'm wondering if using the fresh bread would change the consistancy (for example if you like it more chewy and less mushy)? Has anyone tried this? Also, I tried a new bread recipe that I really liked (even more than Marci's from Lisa's book). It was in Betty Hagman's bread book on page 72, called Basic Featherlight Rice Bread. It looks and tastes more like wheat bread, not as yeast-y as the Marci bread. The texture was good, still slightly moist, but soft even out of the toaster (if toasted lightly), and it looks like wheat bread (fluffy w/ small holes). It has gelatin, so if you are avoiding that, this bread would not be a good choice. You can use molasses, so you get more iron. The color was not so stark a white, either. It was more the color of a whole wheat/white flour mix. Amy On Wed, 7 Nov 2001 08:54:52 -0500 "JAMES BREEDING" <thebreedings@... writes: Robin, Hi....Some people let their bread dry out...I just buy a little extra, dry it out in the oven...

Dear Lori, Dairy allergies and bladder control problems are very much related! My 5 year old boy had terrible bladder control wetting himself several times every day until we discovered that he was very much allergic to dairy. As soon as we cut it all out of his diet (There hadn't been much at all to begin with, but apparently a tiny bit of whey in the bread he was eating was enough to set him off), he stopped wetting entirely, his behavior calmed down amazingly, he started sleeping through the night instead of wandering the halls in the dark in a dazed sort of way, and his life-long rashes/eczema faded and disappeared. When I mentioned all this to my pediatrician, she told me that those are all very common manifestations of milk allergy. Joyfully, Sue C.

I like to use GF English Muffins. I buy the ones sold as "Food By George" (frozen) but there are others if you can't get those. I get them at the hfs. I like them because they are FAT. I cut them into cubes and toast them lightly in the oven. I find that this makes a stuffing that everyone will eat. Last year, no one noticed that the stuffing was gf. LL

Hi, My name is Tabitha and I'm coming out of lurkdom to say how much I really enjoy reading these lists but now I need some help. I know some of you who are on some of these lists have children who are autistic who are on these diets for GFCF and food allergies and such. My children, thankfully, are not like that, but they do have lots of food allergies and must be GFCF because of that so that's why I joined this list. Commonly around our house we call foods we are not to eat "avoids." My kids can probably tolerate 5% avoids in any given day but not a lot or they will get sick--constipation--gas, stomach aches, colds, just miserable reactions. I really admire what you parents are doing who must be stricter than I for I know it isn't easy. I don't really know whether I need help or just an ear to listen or maybe both but here goes. Holidays are so hard when staying even half compliant to this diet, never mind the rest of the time and yet I know if I am not I will be VEEEEEERY SICK later. Trust me I've tried the "I'm-not-eating-for-my-blood-type-today-because-it's-a-holiday" approach and always have I been VERY SICK later. Always. One time I was sick for two solid weeks after just one day of eating nothing but avoids. So you have to understand before I launch into this story that because of this former reaction I feel very strongly about staying on the diet, as much as possible, holidays or not. Me and my kids are the only ones on it, my parents have dabbled in it, and my dh refuses to do it. Ditto my inlaws. Everyone else's attitude towards it (except dh's) is "you don't have to do that today do you?" the only difference being that dh sees how sick I get. My family thinks it's a nice addition to my healthcare and they are glad to see me healthier but they don't see it as necessary 100% of the time. Particularly not for my kids "just this one day it won't hurt them" and ugh if I hear that one more time...it's like my pleas fall on deaf ears. So every year when I was growing up we had this big family shindig at my grandmother's house and stuff (that was before the diet) and then when she passed on we always had turkey day and Xmas at my house, partly because I was the only one who had room for everyone (14-15 people) and partly to keep me from having to transport all of my cooked goods all around the planet all day. So this year my Dad speaks up and says (and my Dad is a very tenderhearted guy, for he has been helping me through a lot of personal stuff recently but he has a tendency to be sort of Ward Cleaver-ish if you KWIM--I have decided this and this will be it sort of thing) that he and Mom want to have turkey day AND Xmas at their house, no arguments, no exceptions. I am not to cook food, he says, they will get one of those grocery store bought pre-prepared dinners. When I tried to explain that we couldn't eat that, that I would get sick, he says "Oh yes you can, just this one day...etc. etc." and it was clear that he did not want to hear any more about it. And I tried explaining to him that the kids will be sick if they eat the stuff that's in a storebought dinner and he didn't believe me (because he doesn't believe in the diet, you see) and because he's not around to see their reactions when they eat avoids. My dh works for my Dad in the family business so the last place he wants to go is to Mom and Dad's on a holiday because they will end up talking shop (retail) and he doesn't want to drive around in the car all day with food and kids because he's in retail and the day after turkey day is a killer for him and he won't get any rest. Which is another reason turkey day and Xmas have always been at our house. My BIL is about to marry this woman who has been a longtime friend of the family (20+ years) and she knows we have food allergies and though she doesn't believe in the diet, respects our right to practice it. However, she messaged me last night over the computer and said that that end of the family wasn't coming (her, BIL, her son, MIL) because she wanted to do the cooking, she always did holiday cooking, etc. And I said well we can bring our food over to your house and she says no and she also says she doesn't have time to learn how to cook for us and our "myriad of food allergies." And she says when she said that that end of the family wasn't coming, it meant we weren't invited to join them at their home either. So dh and I were talking and I said "well if nobody is coming I am not cooking a major hoo ha dinner for an army just for us 4 (dh, me, dd age 3, dd age 18 mo) and he says "why are we not worth cooking for" and I said "well you hate my cooking you won't eat it on a normal day, would you eat a holiday meal if I cooked it?" and he says "probably not" and then I thought the two kids don't eat enough for a postage stamp so I'm cooking a big dinner for myself? I don't think so. So if I'm not cooking and no one's coming over he says let's go out (his family never made a really really really really big deal out of turkey day like mine did and they even went out sometimes--which would have been horrible to do in my family on turkey day) but the problem is that there's no compliant foods in the few restaurants that are open on the holidays (limited menu choices, not a full menu like normal) and so I'm up a creek no matter what I do. And these people have already spoken up that they both want to do Xmas the same way and nobody's willing to budge an inch. So thanks for listening and I'm open to suggestions how to deal with the situation. Tabitha--who is sorry if this sounds like I am whining but who is feeling very frustrated right now.

I'm cooking challenged, too (especially w/bread. My dx is bdd-nos). For the sauce I use about 1/3 honey 2/3 soy sauce ratio, with heaps (is that a technical term?) of garlic and a couple of shakes of curry. It's good without the spices, too. If I've planned ahead, I marinate for several hours or overnight. If not, I cook the chicken in the sauce. If I want to appear competent at a potluck, I bring drumettes marinated in the sauce, then microwaved for a few minutes (to save time), finished off in the oven. Always a hit. Linda

Once tightly bound via this mechanism, it is in the body for a long time. Thimerosal-containing vaccines are now given with abandon. Upon its arrival into our world, the newborn is greeted with a Hepatitis B vaccine. He then receives several more doses of this vaccine along with DPT and Hib vaccines. All three of these vaccines contain relatively large amounts of thimerosal, which is 49.6% ethyl-mercury by weight.

Can anyone tell me if baking sheets/pans put metal into the diet as pots & pans do? I'm using baking stones now b/c I like them, but don't have all the shapes & sizes yet, some still metal that I use. Can wheat/dairy sensitivities cause poor bladder control? My 5 year old daughter is AS & has never had full bladder control. I just met a lady whose daughter was NT but had wheat/dairy allergies & poor bladder control til they got her off of those. Thanks for any input! Lori

Hi....... I cook fish the same way my grandmother did, and it is GFCF. I use this with trout. I dredge the trout in corn meal and salt. Then I fry in bacon grease. It's easy! No measurements needed. .............Linda in Boise

What are these two derived from? is it corn? or what? a friend of mine's son has multiple allergies (as do alot of you here) so I thought I would ask you guys. Also, what can be used in place of them in case they are derived from something that her son is allergic to? She's trying to make bread if that makes a difference. Thanks, Kris P.

I got this recipe online: Teriyaki Marinade 1/2 cup soy sauce 1 tsp ginger 1 tsp dry mustard 2 tbsp brown sugar 1 clove minced garlic

Hi- Does anyone know if modeling clay contains gluten? Are there brands that don't? I've made playdough a bunch of times, but now my son really wants to do things with clay. Appreciate the information- Jane

Arrowhead Mills makes a GFCF (Wild Rice) pancake mix that is organic. They also make a non-GFCF one, though, so be sure to get the right one. Most stores (even a lot of larger groceries with a decent health food section) carry their products. Rachel Vivace, 26yo w/Asperger's Syndrome, Dysthymia, and PTS Mother of Matthew, 6yo w/Autism and heaven knows what else

Bummer about the Schwan's ingredient change. Sometimes it seems they try to cram as many ingredients into one product as humanly possible--try to read one of those labels...it's mind boggling. I'm trying to find a simple teriyaki sauce recipe with 3-6 ingredients. I found one in the archives, but it's pretty complicated (multiple types of fruit, etc.,) though I'm sure it's good. But what I really need is just a basic teriyaki sauce--does anyone have one? Thanks!

As I wrote my last post, it grew from a pancake question on to the bigger issue!! Sorry I didn't change the subject to reflect the post! Susan

Hi, I would like a good chix & duppling recipe if any one can share a variation of one. Rain and colds at our house!! Ruth

Unless my pancakes come out of a box, they stink! Fortunately my son has accepted french toast. I just mix coconut milk(no it doesn't taste like coconut)with an egg and some cinnamon and dunk rice bread in it. It's pretty good. Just fry using oil, Susan

Dear Pancake-Challenged, Usually I am the one challenged by almost everything in the kitchen, so I feel pretty high on the hog by offering what I hope is a solution to the pancake problem. My pancakes seem to come out perfect every time I cook them no matter what recipe I use (this is amazing for ME and almost a miracle). The best pancakes I make are from a baking mix I make myself. I patterned my mix after the one by Arrowhead Mills because I couldn't use theirs due to the corn content but had tested it and thought it pretty decent. So, if you happen to have their little recipe booklet that comes in the box you'll have many more things you can make with my mix. I have tried most of them so far with my homemade mix and it works great. I don't think I have posted this before but my memory is bad these days. And now without further adieu . . . the recipes, mix and then the pancakes. Wheat Free Corn Free All Purpose Mix 2 cups brown rice flour 1/2 cup potato starch 1/2 cup tapioca starch 3 teaspoons baking powder ( I use Featherweight) 2 teaspoons garfava or another bean flour 1 teaspoon salt 2 teaspoons guar gum or xanthan if you can do that one Mix all this up and store room temp. in an airtight container and use in accompanying recipes. Pancakes using the Mix (I times this thing by 6 every time I make it plus I use more water than normal because I don't like extremely tall pancakes. You may not need to increase it that much, I have a 12 year old boy who is bottomless.) 1/2 cup Mix 1 egg or equivalent egg substitute 3 Tablespoons water 1 Tablespoon oil (I have used canola oil, sunflower oil, safflower oil, and probably a lot more here and all have been successful.) 1/2 teaspoon honey ( for which I have subbed sugar; about a small palmful, when I was out of honey) Beat ingredients in a bowl, using beater or whisk, until well blended. Pour batter onto hot, lightly oiled griddle. Cook until edges are dry. Turn; Cook until golden brown on bottom. If I have extras and that is rare, I freeze them and the kids pop them in the toaster on another morning. Makes for a really quick homeschool friendly breakfast. I have also used safe chocolate chips in these covered with homemade strawberry syrup for a really nifty treat. Enjoy! Rhonda rjohnson@... home educating 3 Cole, age 12; corn, dairy, wheat and barley, apples, chicken, tomatoes, and peanuts; avoiding these plus all gluten; borderline on pork and beef - rotating rest of the meats Shelby, age 8; blueberries, cranberries, apples, and borderline on corn, peanut, orange, pork, and chicken - rotating corn and all meats except chicken, avoiding the rest Connor, age 6; no allergies! but avoiding dairy due to IBS "These are not books, lumps of lifeless paper, but minds alive on the shelves." - Gilbert Highet

I read a post last month that said Schwan's Sweet and Sour Chicken is GFCF. It is not. It has whey in it and also soy sauce that contains wheat, so that's off limits.

i useally just read every thing here but now i'm hitting a wall(or at least throwing panckaes at it!!!lol) i made pancakes today AGAIN i should say... i try and try and they always come out gummy unless i use a mix... i tried karen's recipe in lisa's book and don's too not to mention some of the muffin recipes that said "good pancakes" all came out "wet" or gooy inside... i've tried cooking at very low temps...higher temps...the waffle iron...what am i doing wrong??? used real eggs... egg repalcer and tried just whites...i don't want to depend on a mix...HELP!!!! neva

I have been getting creative lately with candies, but I seem to be having a difficult time getting the chocolate (tropical source chips, which are awesome) to "reset" hard enough to not melt immediately when they are touched by a warm hand. Do any of you Chemists on this list have an idea what could be added to the chocolate mixture to help it harded better? Must me gluten,casien,soy and corn free. Thanks for your help, marian

Karen, Not that I know of but . . . we use Spectrum shortening but I only limit soy because of a peanut allergy and don't go hog wild looking for soy like I do corn, gluten, etc. I can't fathom that palm oil is part of the legume family but it could be for all I know. Here is the info from the tub - hope this helps! I don't recall the previous post so this may not be helpful but oh well, just happened to have the product handy. Spectrum Naturals Organic Shortening All Vegetable Non-Hydrogenated Trans Fat Free 100% Organic Kosher marking is a U in circle Net weight 42 oz. Ingredients: 100% organic mechanically pressed palm oil Contains no palm kernel oil. Certified organically grown and processed in accordance with the California Organic Foods Act of 1990 Produced exclusively for and distributed by Spectrum Organic Products, Inc. Petulama, CA 94954 1-800-995-2705 www.spectrumorganic.com Product of USA Grown and produced without pesticides or chemicals Spectrum Naturals Organic Shortening cooks and bakes just like conventional shortening but is non-hydrogenated and trans fat free. The secret is Spectrum's organic palm oil, which is naturally solid at room temperature without hydrogenation. It's the natural, organic way to enjoy superior results when you're cooking or baking. Trans fat free Non-GMO Cholesterol free Contains 40% less saturated fat than Palm Kernal Oil An excellent source of energy Suitable for vegetarians Use just like conventional shortening! All of the above is from the tub! Whew! I called their 800 number once, got a call back from an extremely helpful gal that I really liked. I did not ask about soy issues though. I pay between 7 and 9 dollars a tub locally (Hy-vee had them on sale recently if you have one near you) and 5 something by buying a case through my co-op. I saw you were in St. Louis, I am near Paris, MO and if you want co-op information if you don't have it I believe the one my club buys through would cover you, also. www.bpco-op.com Just the savings alone on shortening pays for my 15 dollar a year membership. Rhonda rjohnson@... home educating 3 Cole, age 12; corn, dairy, wheat and barley, apples, chicken, tomatoes, and peanuts; avoiding these plus all gluten; borderline on pork and beef - rotating rest of the meats Shelby, age 8; blueberries, cranberries, apples, and borderline on corn, peanut, orange, pork, and chicken - rotating corn and all meats except chicken, avoiding the rest Connor, age 6; no allergies! but avoiding dairy due to IBS -The best thing about the future is that it comes only one day at a time. Abraham Lincoln, 1809-1865, Sixteenth President of the USA

I have heard that the millet bread from Deland Bakery in FL is great. Problem is, you have to order 24 items minimum. Does anyone in the Chicago area, preferably the north or northwest suburbs, want to try their bread and would like to go in on an order with me. If so, please e-mail me directly. Thanks. Janet in Long Grove

There looked like a nice recipe at message #2903 in the archives for pumpkin pies using dari free. Too long to copy.

I just bought a bread machine and started using the basic recipe in Lisa Lewis book made for bread machine. I had to double the recipe as I have 3 kids who are gfcf. My kids LOVE it! I love my machine. I bought a Breadman Ultimate which is programable. I would love any tips or advice from experienced bread makers and any recipes you are willing to share. We are gfcf, corn, soy, refined sugar, and peanut free. I avoid honey and molasses but will use Lundberg gf rice syrup as sweetner. Thanks so much in advice! Debbie

Hi all, Boy, I feel like question city lately. Thanks everybody for answering. I have another one. Is there a substitute for corn syrup? Like to make your own fruit syrups, pecan pie, and popcorn balls. If so do you sub it part for part or what? Thanks, April

Specifically there Baloney? There website is useless and I cant find my letter from them (Kraft) but I don't remember them listing lunch meats. We've had a really BAD week with my little celiac nursling and this is the only thing that's new in my diet so I'm suspecting it. Heather

I just wanted to take a second and wish you and your family a great Halloween! I hope it is safe and fun for everyone. We are not T&T this year..too much crap going on with this Terrorism crap. Don't eat alot of candy..but eat alittle...Anyway..I hope you have a wonderful happy Happy Halloween 2001! Hugs, Sue....

What does it matter if casein and gluten is in non-food items? I don't understand that..Thanks for any information....Take care, Sue...

I saw this recipe on a general-purpose cooking site. My DH says that vodka is potato-based. Does anyone know if this would be OK? Homemade Vanilla Extract Yields about 8 ounces 1/2 pint (500 ml) Vodka 3 to 4 whole Vanilla beans Remove about 1/2 ounce of vodka from the bottle. Cut a slit lengthwise down each vanilla bean. Cut the beans into 3/4-inch pieces. Add to vodka bottle and put the cap back on. Place the bottle in an obvious place (on top of the refrigerator, on the countertop, etc.). Shake the bottle vigorously at least once a day for 30 days. Strain the extract through a coffee filter. Rinse the bottle. Return the liquid to the bottle.

I just bought a deep fryer and don't know what to do with it. Any ideas? My son always liked corn dogs. I thought he would be thrilled if I made some mini corn dogs but I need a recipe for a batter that would work. Unfortunately he is allergic to fish, zucchini, corn, soy and yeast so I am a bit limited. He always liked breaded foods so I thought this would be a good way to get some veggies in him. Could you make tempura type veggies in the deep fryer? Any batter recipes for that too? I bought it because I was tired of the oil splatter in my kitchen after making him nuggets and tater tots. Also what oils do you find works best. Monica

Anyone know if there is a difference btwn rice flour and pwd? I bought 10 pounds of powder today and though it feels grainier, it tastes the same. I made mini corn dogs-deep fried-and of course anything deep fried tastes good. Just wonder if it'll work in cookies or bread. Janelle

Does anyone use grape seed oil? I saw it at the Asian store and wondered what it would be good used for. Is it a fairly healthy oil? Janelle

At the Asian store today I found young coconut in the freezer section. Besides coconut, it has cane sugar and ascorbic acid. Is this what LL and others refer to as "sulfite free"? Do you thaw before using? It looks very different from the coconut in the grocery stores. Janelle

Hi All, I have another OT question. Have any of you placed your ASD child on meds for OCD and/or anxiety? If so, what, at what age, and did it help? Ashley

Hi all, Does anyone know if Egg Beaters is GFCF? Thanks, April

Hi all, I've been thinking about making clarified butter. How do you know for sure that you get all the milk protein out of it? Can you "clarify" it a second time to be sure? Thanks, April

HI all, I would really like to make cupcakes for son's class with dirt frosting & guumy worms. I made the mock oreos & crumbled them today. Any ideas on the how to make the frosting?? I am amking this harder than it is? Do you just mix the oreos with any frosting? Thanks! Tracy

Hi all, I remember a while ago someone talking about Marzipan. Well, I just found this recipe to make your own homemade. I haven't tried it yet though. Homemade Marzipan 1 lb. blanched almonds 3 tbsp. lemon juice 1 cup water 2 cups sugar Force almonds through fine blade of food processor 4 times, or whirl in a blender. Add lemon juice. Cook water and sugar until a candy thermometer registers 240F. or soft ball stage. Add to almonds. Mix well. When cool enough to handle, knead until smooth. Cool completely. Pack in a jar; cover, and store in refrigerator for a least 1 week to ripen. Makes 2 pounds. **NOTE** If almond paste is too stiff to handle after storage, place in top of a double boiler and heat over hot, not boiling, water until soft enough to handle. Enjoy! April

I am temporarily giving up on trying to get my three-year-old son to eat vegetables. I would like to try to get some in by juicing them. Does anyone have a reccomendation for a good brand of juicer? I will probably use it everyday, but don't want to spend more than $50-$70. Also, I could use some recipes to make it taste good-good cominations, etc. I can put some fruit in, but want to keep that to a minimum, too. Thanks, Patsy Nelson-Liam's Mom

Hi All, My son (28mo PDD) has recently started waking up during the night (for no apparent reason) in SCREAMING fits. He has been a good sleeper and this is all new to us. He seems as if he is terrorized by something. There is NO consoling him so we let him ride it out. It takes him from 15-90 minutes of screaming before he settles down into a sleep again. If any of you have similar experiences or advice PLEASE help me! Are there meds for this? I am so frightened by this! Thanks, Ashley

In a message dated 10/28/01 11:08:27 PM Eastern Standard Time, adsampson76@... writes: I have seen that show before (It was a rerun) and I have made the cups. They are awesome, and just like the real thing. Of course, the gfcf version isn't exact because there's no milk chocolate. However, they are very good. He always clones junk food, but every one I have ever tried is VERY CLOSE to the original. He is GOOD. LL

I spent the afternoon experimenting with several different GF bread variations and I've tasted one so far and the flavor is really good and came out like I was hoping (trying to create a GF version of my moms squash rolls) BUT it was a little gummy even though the outside was burned thanks to the oven going wacko and not keeping a constant temp. I think using one less egg would take care of the gummy part, what do you think? Heather ps: will it change texture once it cools?

After the post re: Pillsbury frosting, I dug out this email response to an email I sent them questioning their frosting ingredients: Dear Michelle, Thank you for taking the time to contact our company. All sources of gluten, milk and milk products are declared on Pillsbury Brand labels if they are used as a part of the product ingredients. This includes gluten, milk and milk products that are present as part of another ingredient, such as "natural or artificial flavors," "natural or artificial colors," or "spices." We recommend that you check the ingredient list on the package each time you make a purchase for the most accurate source of information. We want you also to be aware that Pillsbury uses shared equipment when producing our products. We hope this information will be helpful to you and that you will continue to use an enjoy our products. Sincerely, J. Wescott

I just wanted to add that this frosting can also be frozen and thawed as needed if you wanted to make up some extra and have it around for those days when you did not feel like making some up. I have a friend who used to make wedding cakes and birthday cakes in her home. She always put the extra in her freezer. Especially the colored frosting which was something she only used a little of. Another thing she taught me. Use less frosting and put plastic toys on for decorations. No one needs so much sugar and the kids love the toys after. For grownups, real, freshly cut flowers are nice. Those that do not want to deal with food colors can make a white frosting and decorate with small toys. Betty

I hate to ask this, but does anyone have a Miss Roben's catalog with the breakfast bar recipe in it? I must have thrown out my catalog, since I have been ordering online and the online recipes is under construction. I also tried to call them, but of course it is Sunday and they are closed. My son, who doesn't ever ask for or eat food, is now requesting some breakfast bars. If anyone has it and could post it, I would be very grateful. I only need the ingredients, since I can remember how to do the rest. Thank you so much!! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo

Hello Everyone (-: I just wanted to let you know what we wound up doing at Mikaela's 2 year old birthday party, since it worked out so well. I had written in asking about a gfcf soy free alternative for fruit loops that could be strung for necklaces, and Jay wrote to me privately to tell me that gummi lifesavers are gfcf, but she wasn't sure about soy. Well, much to my delight, they are also soy free! (-: So, I went out and bought shoe laces and gummi lifesavers, which the kids had a ball stringing...and eating! They are heavy, so we only had them string about 12 to a necklace, but it looked perfectly lovely when they were done...much prettier than fruit loops ever did IMO! My little birthday girl felt SO beautiful. (-: Thank you, Jay! You really made our day. (-: (-: Also, my oldest daughter made up a chocolate cake using the gfcf corn and soy free mix from Gluten Free Pantry and adding 4 squares of Bakers unsweetened chocolate to the batter. She also used coconut butter for shortening, Pacific vanilla rice milk, and frontier vanilla extract. Happily, we can still all eat eggs, so they were in there too. Then we frosted it with the 7 minute frosting recipe that doesn't use corn syrup. It was DELICIOUS! It truly tasted like "real" cake that you might get at a bakery. Wow! (-: Anyway, it was a great day all around. I hope this info helps sombody else as much as it did us! Joyfully, Sue C.

Here's a question (or several) for those of you who grind your own grains. What type of rice do you use and where do you buy it? Do I just use regular white and brown rice from the grocery or HF store for white and brown rice flour? What other varieties of rice have you tried (basmati, arborio, jasmine, long grain, short grain, etc.) and how do they vary? I've seen buckwheat groats at HFSs and fava and garbanzo beans at Asian or Indo-Pak grocery stores, but what about some of the other stuff like sorghum? And amaranth and quinoa? And corn, is it just plain old #2 yellow dent that my Dad grew to feed the cows? What is the ratio of fava to garbanzo in garfava flour? If these flours require refrigeration or freezing to keep from going rancid, do the whole grains or beans require it also? (If not, why not? I've never had a problem with dried beans or brown rice.... With all the questions I ask, you'd think I would have noticed earlier that my DD didn't go through the "why" phase and maybe that was a clue to something else, like not processing like NT kids... ;-) Thanks, Janette

Just wanted to remind you to set your clocks BACK one hour this morning! Don't want you late for any appointments you have today. I hope this Sunday morning finds everyone and everything in a good healthy mood! Take care and have a GREAT Sunday! Sue...

I am sure this has been discussed, but I did not soak it up at the time. I am looking for a good substitute for converting recipes using wheat flour. Something you would use in pumpkin bread or cookies. I was using the Hagmans Four Bean mix, but I think we have a reaction to the garfava flour. I think it is high in phenols, which is a problem here. It is a real shame, because it was working so well. I also have to avoid soy. Thanks for any help! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo ps I will have to post the pumpkin bread recipe that I recently converted, it was better than the original and the kids really loved it.

Andrea, Shame on you for posting the heath bar recipe. I decided to try it with some Hol-grain crackers that didn't go over too well. Big mistake. Oh, they are wonderful-and soooo easy. This was not the best week for me to try that sweet, chocolatey, fattening recipe! Oh, well, what's a few more pounds? Try it if you haven't. It's great. Janelle

I have some of the ProEFA and it hyped both Evan and Andrew up. Andrew got more aggressive and Evan refused to work for his teacher or aide. They said that he just ran around the room, laughing and doing what ever he felt like but would not settle down to work. You had no problem with it at all? Betty

Has anyone ever used the products from childlife? I have been searching for a multi vitamin, since Erik reacts strongly to the SNT from Kirkman's. Until Kirkman's has a hypo allergenic liquid w/o vit A, I have to find something else. I wrote to this company and they say they are gluten, casein and copper free. www.childlife.net Anyone ever used them and good or bad experiences? Thanks in advance! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 18 mo

DD was going to Kids' Night out and needed a hot dog bun. I usually mix up Noah's bread and form buns out of it. I whipped up a batch and was about to get the sparkling water and the cupboard was ... bare! Yikes, what to do?? I used regular drinking water, and they came out fine! One caveat, since it is a baking powder recipe, do not overmix the dough or let it wait too long before baking. Baking powder reacts with liquid and begins to work as soon as it gets wet, especially if you are using a single acting one like Featherlight. I mix all the dry ingredients in one bowl. Then mix all the wet ones in a large measuring cup, pour it in and mix quickly. Trader Joe's has plastic cake decorating bags. I spoon the dough into the bags and cut off the tip to the width I want. I make bagels, pretzels, bread sticks and hot dog buns. Let cool well before cutting open. -Gina

In a message dated 10/26/01 7:02:16 AM Eastern Daylight Time, cliffybayer@... writes: Kirkman is now selling something called Coromega. It comes in little packets about the size of the ketchup packs at Burger King. You squirt it into juice, or right into the mouth for that matter. It is supposed to have NO fishy taste or smell and is guaranteed gfcf. It has orange flavoring, but all natural and no gluten. I spoke at a conference last week where Kirkman had a table--Dr. Amy Holmes was there too, and swears by the stuff. I bought the Pro-efa tabs for my son (because he can swallow capsules) but plan to order the Coromega for my younger son. Dr. Holmes said it is "pudding like". For more info visit Kirkman or www.coromega.com. I haven't actually tried it yet but they say it is good stuff. LL

Well, for those of us that have to be rice free along with gf, cf, peanut free.. here's a little advice. For the recipie of Toll House Cookies converted to gfcf, DO NOT try to convert using Chickpea flour!..lol Its amazing what we will do for our kids.. I toyed with that batch of batter for HOURS! Each time, things just got worse. They started out paper thin (or should i say, a extra crispy THIN layer of cookie which resembled the thickness of paper.. other than the chocolate chips that were standing TALL!..lol) I've been battling this chocolate chip cookie ordeal here for months now.. trying to make an adaquate cookie for Tommy (we use them as reinforcers). Can ANYONE help to either CONVERTING this recipie, or do you have a RICE FREE recipie on hand? We used the tollhouse recipie before we found out about the rice allergy, and he LOVED them.. since we've said goodbye to rice though, its been slim pickings for snack time. Thanks a ton! Rhonda Logan Long Island, NY

Do you know how long this playdough would last? I plan to make some for xmas gifts for neices and nephews and if I made it in the next week or two, would it survive until xmas? I wonder if I could freeze it. I plan to add koolaid to color it. Janelle

I used to one with Best Foods for Andrew and left it on two hours. He complained almost the whole time but it got rid of the little buggers. I have a comb that shocks the little buggers and kills them also but you have to keep combing the hair for about two weeks with it. The youngest tried to use it with wet hair and it quit working. I almost threw it away but didn't. I guess it dried out because I checked it not too long ago and it was working. So it is now there if I need it. Hope I don't but it is handy to have around. Kids can pick up more than flu bugs and colds at school unfortunately. Evan got them one year before school even started and we never had a clue as to how. Betty PRESIDENTIAL QUOTE OF THE WEEK: "In all that lies before us, may God grant us wisdom, and may He watch over the United States of America." -- President George W. Bush (Address to a Joint Session of Congress, 9/20/01)

I called and confirmed this is GFCF. I didn't know that and need a disguise for the supps and choc. is out.Lots of nice additives and color in it, though. Janelle

My daughter actually came up with this last night. We warmed up chocolate flavored rice milk and put a Just Born ghost and pumpkin marshmallow on the top. She called it "Special Holloween Hot Chocolate". I know it doesn't sound like much but I thought it was very creative and she was so proud of herself. Lori

Hello again! I have a question for all of you concerning my almost 2 year old's birthday party this Saturday. She is the "girliest" little girl you could ever meet and would love stringing fruit loops into necklaces or something like that, which I have done for some of my other girls when they were smaller...but, obviously, that is out of the question for her. She is celiac, severely milk allergic, and soy and almond intolerant. Is there anything available that I could use for this kind of party theme? I am willing to be very flexible! (-: Happily, the party consists of only one other 2 year old girl, her family, various relatives, and us, so it isn't like I have to have a lot of whatever I wind up using. BTW, the other little girl is allergic to peanuts and eggs. Thanks so much!!! Joyfully, Sue

Hi All, I am thinking of placing a Mrs. Robens order for my 2 yr old PDD. Have any of you tried the saltine, ritz, or graham like crakers? Did your kids like them? Also, have any of you found a bread (or bread mix) that is really good. My son is a white bread (only) eater. Do any of you have a suggestion for a bread that I can order for him? Thanks, Ash

The newdiets.com website is great. Thanks for sharing! Cinthia

That subject didn't make sense. I was going to ask a question about something else. Sorry. Cinthia

I know these were mentioned before, and I apologize, what are they and where can I get them? I need them for a recipe I got off one of these lists. thanks so much, Loren

We use a bit of Ghee, which is clarified butter and it casien free. It is expensive, but just a touch of it while cooking adds a great deal of buttery flavor. The other thing I do is saute most of my veggies (spinach, zuccini, onions etc) in garlic and olive oil. My kids love it. If I think of anything else I drop you note. regards, marian

Hi All, First of all, thank you so much, Betty for clearing up the confusion about the pumpkin butter! I couldn't imagine why pumpkin butter would be green and slimey!!! (unless it was VERY old!) :-P Now I understand that we were talking about 2 different things. Second, I just made the yummiest Greek dinner. The little ones all had seconds and told me that I was the best "cooker" in the world! Doesn't that just make it all worthwhile?! (-: The best part is that it was fairly quick and quite easy...just the way we pregnant moms of many hungry young'uns like it!! (-: Note: These recipes are different from the ones Angela posted in earlier this month. I guess we are both thinking along the same country lines! Here is what I made: Greek salad - I just ripped up lots of iceberg lettuce, cut up a couple of firm tomatoes, and threw in some whole olives, then dressed the whole thing with a mixture of 1/2 olive oil, 1/2 lemon juice, and salt to taste, well shaken...yummy! Avgolemono (egg lemon) soup - 4 c chicken stock, well salted 2 Tb lemon juice 1 c rice, cooked 4 lg egg yolks, slightly beaten Black pepper Heat stock in a saucepan until steaming. Stir in lemon juice. Add rice and heat. Whisk 1/4 cup of stock into egg yolks, then quickly whisk mixture back into stock. Heat gently, stirring occasionally, until steaming, 2-3 min. Pour into serving bowls and sprinkle with pepper. I tripled the recipe and added some cut up chicken breast meat (about 1 breast). Roast potatoes- 5 lbs of potatoes cut into wedges olive oil lemon juice salt pepper If you have the time, I suspect that soaking the potato wedges in a mixture of the other ingredients would have improved the quality. As it was, we boiled them slightly in this mixture plus some water enough to soften but not cook through. Then we put them into rectangular glass pans and roasted them in the oven for about 30-45 minutes, with plenty of the seasoning mixture. Garlic spinach- spinach olive oil garlic salt and pepper to taste optional: halved olives Sautee garlic in olive oil, add spinach, salt, and pepper. Stir frequently until spinach is well cooked. All of this makes a really great and filling ethnic meal! Hope someone else enjoys it as much as we did. (-: Joyfully, Sue C.

Kelly, The Chocolate Emporium makes GF/CF "m&m's" They call them chocolate lentils and they are great. They are expensive but we ration them out around here and its not too bad. They are a small company in Ohio and have a list of GF/CF products. When you call on the phone they are very helpful. 1-800-choclat or www.choclat.com I don't work for them. Just a happy customer- my daughter really missed m&m's. Mary Ann

In a message dated 10/24/01 11:39:46 AM Eastern Daylight Time, MagsSchwa@... writes: I don't think so. Infant cereal (e.g. Beechnut) looks a bit like Poha flakes, but they are "instant" and dissolve very quickly. The idea of using Poha is to keep the flake so that it feels, looks like oatmeal...or at least that's why/how *I* use poha. LL

Hi I am new to the group and wanted to ask if anyone had a tasty pancake recipe. I have tried a few different recipes and all have not tasted that good. Any help would be appreciated! Thanks! Michelle Sturz

Kris, Thanks for the recipe. It sounds pretty simple. I will try it out tomorrow. (-: Judy and Brenda Lee, The pumpkin butter from Trader Joe's is nothing at all like what you described. It is rather like apple butter only pumpkin-y. The color is an orange-y brown. It tastes kind of like pumpkin pie only better IMO. My kiddos and I love it so much that it never lasts long enough to make recipes from. We eat it on rice cakes, as a dip for fruit or corn chips (for the corn eaters at my house), on gf toast or muffins or johnny cake (anywhere you would use butter or margerine), in sandwiches with peanut butter, or - my personal favorite -with our fingers or a spoon right out of the jar! (-: Joyfully, Sue C.

Gina, You had mentioned a link between ADD and autism. I believe there is. Many ADD and ADHD kids are extremely intelligent, similar to ASD kids. I know of a lawyer named Gary Mayerson out of Manhatten who works for special needs kids(he has a ASD son)and he has ADD and ADHD listed with the rest of of ASD disorders. Grace

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