Gluten Free Recipes

Tylenol sent me a list of gluten free products and I have the GFCF print out of Acceptable and Not Acceptable which is some help. We have a good liquid pain reliever and fever reducer if we need it. But, I was wondering if any of you know of other alternatives for cold meds. For one thing he's only two and doesn't chew chewables, which is the only thing I've found. Not a problem, I crush them and put it in a spoonful of something he likes. But even these less convenient chewables are multi-symptom cold. PROBLEM? Well a couple of weeks ago he had just a runny nose, but he was gurgling and miserable . . . so I gave him this medicine which is pain reliever, fever reducer, cough suppressant etc. He only needed decongestant. Pediacare Decongestant can't ensure that their third party supplier is gluten free. Now, he's got just a very minor cough. No runny nose or anything. So, I'd like just a cough suppressant. Ideas? Either medicinal or herbal. Thanks Kris

Of course you all know that. And so did I, but was thinking about pizza and forgot that my search for Tofutti started before we decided to eliminate soy. I had already callled the 800# Andrea sent me and wrote down three more #'s before it all clicked. So, thanks anyway. BTW There must be a safflower or some other kind of margarine without soy, correct? I saw ONE at Whole Foods yesterday, but there was still soy in the minor ingredients. I am debating just eliminating soy based things like soy milk, margarine and yogurt (and the cheese we never had) but not sweating the minor traces. But, if there is a brand name without any soy I'll buy that instead. Thanks Kris

Thanks everyone for your encouragement! Now for the support :) As I said, I am much more picky than my 2 yr old son, who hasn't developed deep and sustained ties, with things like pizza, the way many of the rest of us have. So now that I'm starting the New Year GFCF I am immediately faced with a Pizza party for my Uncle's birthday ... TONIGHT!! I told my Mom that there was just a woman who was talking about her fine pizza and breadsticks . . . Someone else asked if that recipe could be posted . . . I hope it will be as well. Please. It's only 10 to 8 am where I am, so I have time to try this out for myself and the critter (my young'un). Only problem: never found Tofutti . . . shredded or otherwise. If this doesn't work out Duncan and I will have cheeseless tacos or sphaghetti. Thanks Kris

DH stands for dear husband or darling husband. I was married many years ago and if I had used DH it would have meant D---head husband. Sorry to offend if I did anyone. Denise in NY (LJs mom) * On Sun, 6 Jan 2002 20:05:16 -0800 (PST) "Debi H." <fightingautism@... I've seen Brenda and you both use the term "dh" Please, please tell me what it stands for! Debi

Hello everyone, My 4 year old son has been GFCF for 9 weeks now. This list has been extremely helpful to me. The diet has completely cleared up his constipation problems. I have not seen big improvements in other areas like language and communication. I was wondering if someone out there would be my personal coach. I need someone to look over the list of foods my son has been eating and point out any hidden gluten or casein sources. I am also unsure of how to do the elimination part of the diet and would like some advice in that area. I do not have a DAN doctor. So I have many questions about vitamins, enzymes and many other things. If you have the energy and time to help me, I'd truly appreciate it. I'm not giving up on the diet, I just want to refine what I'm doing. Please email me privately if you could be my online personal coach. Thanks so much! Jane, mom to Jake in TN

Thanks to all who responded. I guess that's a unanimous "Yes you should go GFCF" from all respondents. So, this will give me even more incentive to make tastier GFCF dishes. My 2yr old is not that picky. I would like to ask Lesley in particular what are LCPs and what does a diet high in Omega 3 and 6 include? Thanks again kris

Joyce, would you please share the pizza and bread sticks? THank you. Mags

Can you please tell me what agar agar powder is and where I can find it? Also thank you for posting these wonderful recipes. Emily

Hello Everyone This is Kris, Mom to Duncan 2yrs I have been thinking about the recent exchanges concerning breastfeeding. I plan to breastfeed my New Arrival (just weeks away) and I also have no problem keeping both GFCF as long as necessary, once #2 starts eating things besides breastmilk. My question has to do with a recent post warning a mom to be to be GF prior to giving birth ESPECIALLY if she believes she may have any intolerances. I personally am not GFCF. I have NO known allergies, sensitivities, intolerances or really any health issues at all. NEVER HAVE. Do I need to go GF or CF NOW and ALL THE WHILE I Breastfeed? I hope the answer is NO since I have no problems, but give it to me straight!!! Thanks for any info Kris

I bought the pasta and tasted it today and it's great, my family will be eating that kind instead of regular pasta from now on. I was wondering if you could substitute it instead of sorghum flour, Sorghum kind of has a bitter aftertaste, and quinoa didn't. Thanks for any help you can offer. I am not real new to the diet but I am new to these flours, as at first my son was mainly on corn and potato based carbs but got tired of those real fast so I'm trying to find alternate things for him to eat. He was so happy to have spaghetti again!

Wow, for the most part I have never had to add baking time to my sorghum converted recipes. I make chocolate chip cookies all the time and they are done in 10 minutes to be chewy/soft, 12 and they are crunchy. My breads, I use the bread maker and bake 70 minutes and the bread is nice. I do get my flour from www.twinvalleymills.com A lot of my recipes are the "gluten" recipes with equal sorghum(or blend) and some xanthan gum in place of "gluten flour". Sometimes I have to add just a hint more of flour. Wonder if the difference is where you get your flour from. ???? Joyce p.s. Just had a birthday party and my sister-in-law bragged again about how much she loves my cakes and she also tried the boys pizza and bread sticks and said she loved the taste of those. ;-) I did buy regular pizza for the guests, but my sons were very content to eat their own special pizza. Nice party. I'm happy. ;-)

I have a funny story I thought I would share with you guys that were patient in telling me what Phillyswirl was. We live in a very small town, so we just got it in our local Super Fresh. I saw it and exclaimed loudly, "It's Phillyswirl." I was so surprised and excited to see it after the discussion about it. Then I realized that I was in a public place! Oh, the fun of being gfcf! -Phyllis

Ener-G has a decent cracker, it has been too long since I had a ritz or saltine to know if it tastes like either. Unfortunately it has hydrogenated oils and corn so I only eat them occasionally. Joanne

Goodmorning, Around Christmas time there was a great recipe posted for cinnamon rolls. The recipe called for egg replacer and water to take the place of real eggs. Can anyone tell me what the equivalent in real eggs would be. My daughter can eat real eggs. Thanks for any help. Sheila

Thanks for the recipe BL! That one sounds great. For anyone that is missing one of those ingredients though, my 6 year old made date butter and now he can quote you the recipe - - - measure your dates put in same amount of water cook in crockpot until thick (mom can secretly remove half of the amount after an hour or two and put in blender for a few seconds and then return that amount to the crockpot, gives it a better texture) that was all there was to it and it has frozen beautifully, he made it about a month ago and I have already removed some from the freezer and did it great. I love to be able to do this, quicker than canning. Rhonda rjohnson@... home educating Cole, 12; Shelby, 8; and Connor, 6 "Personally I'm always ready to learn, although I do not always like being taught." - Sir Winston Churchill

Regarding baking with sorghum flour, I have found that I need to increase baking times by about 50 - 75% when I use sorghum flour or it comes out gooey. The chocolate chip cookies looked great after 10 min but were too gooey to eat. I put them back in the oven and about 7 minutes later they were fine. Yeast breads look great on the outside, but cut them open and only the outside 1" is cooked the center portion is a gooey mess. Unfortunately, that I couldn't put back in the oven, LOL. I used the baked part for bread crumbs. I get my sorghum flour from the local Indian market. I sift it before using to remove any large particles. Gina Levy

Our Mahatma Enriched White Rice and Mahatma Brown Rice are both gluten free. Please send your mailing address for a list of gluten- free products produced by Riviana Foods along with recipes and coupons. M. Vasler, Consumer Relations I emailed them last night and heard from them this afternoon. This is our favorite brand of white rice. Janelle

In a message dated 1/3/02 6:30:04 PM Eastern Standard Time, mturner@... writes: All you need is the ISBN number, which is available on amazon. Or they can go through Future Horizons directly. This is just silly, but I did forward your comments on to the publisher...hopefully they'll contact B&N about orderin it. B&N has been ordering the first book forever so it's hard to understand. LL

In a message dated 1/3/2002 10:19:02 PM Eastern Standard Time, Luvee77@... writes: I'd like them. I'll take safe recipes from ANY source.

If like me you like lots of veggies with a little protein, you might want to add more veggies. Just a thought. Joanne

Goodafternoon, The recipe that was posted for cinnamon rolls looks great. But can you tell me how many eggs I could use instead of the egg replacer and water. Thank you Sheila

Hi- My son's birthday party is on Saturday. He's GFCF and can't have chocolate, but no other major restrictions. Does anybody have any creative ideas for cake and/or frosting? I feel like I've made the basic yellow cake with buttercream type frosting a zillion times! Also, we're having a bunch of people here after the party for dinner (about 15 or so). Any brilliant ideas for something that could be prepared very quickly or in advance for that kind of group, as they'll be HUNGRY when they get here! Thanks so much, Jane mom to Nicko (10 today!), Ally (8), Dana (3)

What is "Lisa's new book?" Mary Dunlap

I read the back of a package of Ghiradelli Semi Sweet Choco Chips today. They say "possible contamination of milk protein". Has anyone had problems with them? I'm scared to try them as even the tinest drop of milk protein and I'm in bed for days with excrutiating pain. Thanks, Jill

Hello All! Sorry to be absent through the holidays, I had to invest in a new computer, and I am very far behind on posts. Thank you Brenda Lee, for keeping the list in your capable hands as co-moderator. I feel that everyone is supporting each other so well. I know that many members don't know how to download the archives. I can re-post the 200 or so recipes listed, in clumps if people are interested. I usually don't have the time to answer individual request for recipes, or someone else has the recipe at hand to reply. Happy Holidays to all, Peace and Goodwill to all, may our children grow in health and happiness. Angela Lowry

In a message dated 1/2/2002 12:56:46 PM US Mountain Standard Time, Jay@... writes: Thank you so much!!!!!!! I was in a panic with my son's already limited diet and trying to find enough food that he will eat to rotate every four days. I had been using the Papadini Orzo and now we have to eliminate corn, so after my initial panic, this is good news. Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

I have a gift certificate to Barnes & Noble so I was hoping to order Lisa's 2nd book. I went to the one near me that I bought the first one right off the shelf. They said since the 2nd book is not in their system, they cannot even order it. They called around - B. Dalton, Borders, BookStar and nobody could even order it. Has anyone bought it from a bookstore? Why can't they order it when they previously carried the first one? Monica

I have read comments about Noah's Bread but haven't seen an actual recipe. I ordered LL's cookbook #2 and still waiting (no pressure on ANDI, lol) and also Bette Hagman's, still waiting on that. Can someone post recipe or tell me which book I should look to find and why this recipe is so good? I searched archives and there is tons of talk about it, but I couldn't find the recipe! Debi

I cant find any detailed info that tells statistics on it. Anyone know or have references? TIA! Heather

I would suggest freezing them since neither the USDA informaiton and the Ball Blue Book have a recipe for chili sauce. The USDA says you should only use canning recipes that have been scientifically tested to prevent the growth of harmful organisms. You could also call your local extension office and see if they have a tested chili sauce recipe that isn't in the USDA pubs. Freezing has only common sense rules like don't let the food sit out between finishing cooking and putting it in the freezer. Canning jars and lids work great as freezing containers as do many plastic containers with good lids or ziplock freezer bags. Joanne

There was some talk about the Graco Pack and Play earlier. My son (2yrs old)frequently slept and played in one from appox. 15-21 months. I haven't found much information on my own . . . Would someone have a minute to send info on this topic? Thanks Kristine Duncan's Mom

BrendaLee, our thought are with you. I hope your husband gets some help and some medication so that he can sort through what is bothering him. I know what you mean about getting more done when they aren't around. hope your new year is good. Phyllis

Could somewhat repost this recipe (posted recently, had tapioca flour, no rice flour? I accidentally deleted it before I could print it out. Thanks! Rachel Vivace, 26yo w/Asperger's Syndrome Mother of Matthew, 6.5yo w/Autism

Egg Replacer is rice free... The recipe would call for 4 eggs...and you would NOT likely add any water at the end (I had on there that you might want to add water..but don't if you're using real eggs)... There's no xanthan gum...no guar gum..you don't need an additional binding agent with tapioca flour...which is a binding agent of its own..the eggs are used for moisture and binding here... Good luck! Andrea

I think it's called coconut butter, I don't have my catalog with me. Anyway, there is a big price difference between the spectrum shortening and coconut butter (In Miss Roben catalog). Both are corn free. I want a sub for margarine (I use Fleishman's now)in recipes. I want a sub for Crisco (that contains corn, correct me if I'm wrong.). I use Hain Safflower for spread on toast or whatever. That is corn free. Is there a reason to get the more $$ coconut butter/oil, whatever it's called? I don't need to worry about soy, knock on wood! Thanks for all the help on the previous posts. Sorry to be redundant. I know I have asked and read other ppls posts about corn free, I am just a slow learner when it comes to this corn-elimination business. Baby steps.... Janelle

Well Ladies I have posted recently that I could not find a rice based protein shake. Well I did-and (of course) right under my nose. The company is NUTRIBIOTIC- which is what I entered to search the web. The first two links send you to vitaminshoppe.com their prices are really good. I found the Nutribiotic- top adverting line "Being Sick S_ _ ks" very distasteful and out of line. The direct site for the vitamin shoppe is www.vitaminshoppe.com Joan

Hi again Janelle ! Miss Robens sells pure ground vanilla beans which are corn free, is that the same as vanilla powder? from me (Denise) On Mon, 31 Dec 2001 02:08:47 -0000 "cliffybayer" <cliffybayer@... writes: Does anyone know where to buy vanilla powder?

For those who might not know....I am so proud of myself. I just have to pass this on...I experimented with my little $10 coffee bean grinder and made corn free powdered sugar from regular sugar! It only takes a few seconds. I was thinking I would have to buy an $$ food processor! Anyway, it's a good alternative to buying by the one ppound bag for $8 or whatever. I tried the archives, but couldn't find what I wanted... What vanilla is corn free? I planned to buy vanilla beans, but how do you use them? Does anyone know where to buy vanilla powder? I thought I saw someone said you can make corn free baking powder. I am currently buying Featherweight brand, but curious to know if I could make it. I guess I went in reverse order from my subject. Oh well. Brenda Lee, how are things going? Janelle

Denise, or anyone out there, Miss Roben's is closed and I am placing an order on the internet tonight. Wondered if Papdini lentil bean pasta is corn free? It doesn't say "corn free", but the ingred. contain baking powder, which is where I assume the corn comes from? Anyone know? We are trying to avoid corn, but I liked that this pasta has higher protein. Janelle

wendi, What is in the baby fingers? I haven't heard of them and if they are egg and soy free, then i will search them out!! Phyllis

Hi All, I know it's a busy time right now, but could someone please send me some recipes to get me started on a rice-free, potato-free, and corn-free diet. My son is sensitive to so many foods and I'd like to see if rice and potatoes are a problem for him also but I don't know what to feed him. I'm hoping someone has saved some recipes that they can easily send me. Thanks so much to anyone who can help. This is my son's diet as of right now: Rice Pancake Most meats (pork, chicken, and beef) Brown Rice Bread French Fries Cookies made from Rice Pear Sauce Pear Juice Eggs once a week Jo Representative for Unlocking Autism in South Carolina www.unlockingautism.org Jo Representative for Unlocking Autism in South Carolina www.unlockingautism.org

I would like to try making hamburger buns using the Noah's Bread recipe in tuna cans. Someone mentioned doing that here before and I have just never taken the time to try. I would like to know if anyone has frozen them with any success. I think that would be nice to take out one or two at a time. Thanks in advance for sharing your great knowledge that I am so greatful for!!!!!!!!! Shirley, in Kentucky

This is a recipe from The Taylors-krittervat@... (sorry, I couldn't find your name in the original email) modified to be GF, EF (egg free), and CF (casein/dairy free).. I think it could easily be corn free, potato free, soy free, and rice free as well Cinnamon Rolls 4 c tapioca starch (flour) 4 TBSP Energ Egg Replacer mixed with 16 TBSP of water 4 T oil 2/3 C water 1/2 c Dry milk sub (I used Better than milk rice original) 1/2 C sugar you may need to add some water to this if it's too crumbly...(I always add water) The amount will vary...less is more... the dough should be VERY stiff...and easily ball-able... Heat oven to 375 degrees F. roll the dough out onto lightly tapioca floured surface to about 1/2" thickness... For filling...mix 1 C Brown sugar with 1 tsp cinnamon lightly coat the rolled out dough with margarine of your choice (I've used a couple different kinds-they all seem to work) then sprinkle generously with brown sugar/cinnamon mixture. Roll up into tube cut into desired thickness place into pan of your choice(DO NOT GREASE PAN!!!!!) bake at 375 for ~25 min. These are really good.. you can spread with a frosting of your choice if you like..or not...they're good without it.. If you're going to presentation on these, chances are youll fail...they look like cinnamon rolls, act like cinnamon rolls..taste like really good cinnamon rolls..but if you're trying to duplicate yeast cinnamon rolls or "Cinnabons" store made cinnamon rolls..you won't get the results you want-looks-wise.... Happy baking/eating! Andrea

Brenda-Lee or anyone else, For quite some time we have avoided all gluten and corn based vinegars but I am thinking about adding them back as my oldest seems to tolerate vanilla with corn alcohol now and did not when we started our new diet. I still cook with corn free vanilla but allow the corn kind when I buy otherwise safe food thinking not to push this thing too much. I think his sensitivity is lessoning. My daughter on the other hand (she's NT) was always breaking out in hives to Heinz ketchup and we later found out all Heinz vinegar and now we know she has a borderline corn number to make things more confusing she can have wheat/gluten. And just to make this thing totally clear as mud my oldest is not NT and also has an actual wheat and dairy allergy. So, he has two reasons to be GFCF. Plus my youngest looks suspiciously more celiac everyday and my uncle died from complications of Celiac. My daughter is just straight allergies. It will help me immensely condiment buying wise to add back some vinegars, since both kids are extremely allergic to apple, we have been avoiding cider vinegars and I have been making all condiments with rice vinegar and buying a very few with balsamic but they are hard to find. Is there any research out there on apple allergics consuming cider vinegar? Anyone have any links to vinegar/alcohol gluten or corn issues? (I've been to nowheat.com with some success) I have been hanging out on Google searching for stuff on this whole vinegar/alcohol thing and not found that much. I've been playing around in the ADA site and not figured out how to search yet for their vinegar/alcohol info. It looks like the full text of their journal can only be accessed by members. My daughter is extremely apple allergic and her allergist is adamant about her avoiding apple since she is anaphalytic to some of her other things. I am just not sure I should try to change my vinegar policy. I am also aghast that I am this consumed with a subject like vinegar, surely there is more to life than this!!! LOL If I add back white and apple cider vinegar I want to do it for the whole family and I don't want to see my daughter in hives of course. Would there be any other reason for her to get hives to corn vinegar besides the corn. If this vinegar thing is true I might be able to add back wheat based vinegars and maybe cider vinegar at least!!! Any insight you guys have would be greatly appreciated! I got the following from nowheat.com - "If food manufactured in the United States has vinegar listed as an ingredient, where just the word "vinegar" appears between commas (for example, "Ingredients: water, vinegar, tomato paste)" the FDA's Compliance Policy Guide for Vinegar requires that the vinegar must be apple cider vinegar. So if you see just "vinegar" listed as an ingredient (not "malt vinegar" or any other modification), the vinegar is apple cider vinegar. " In your all's experience do companies really follow this?? Since I have been avoiding all vinegars except the rarer ones, I have never checked any of this stuff out and if I plan to try to add some vinegars back will need to know which ones are which. And hey, since I have a tomato allergic kid there is not tons of stuff out there I will still be able to buy. Man, I need a life! Vinegar confused, Rhonda rjohnson@... home educating 3 Cole, age 12; corn, dairy, wheat and barley(avoiding all gluten), apples, chicken, beef, pork, tomatoes, and peanuts; rotating meats except chicken Shelby, age 8; NT; blueberries, cranberries, apples, corn, peanut, orange, pork, and chicken; rotating meats Connor, age 6; NT; avoiding dairy due to IBS "You can't depend on your judgment when your imagination is out of focus." - Mark Twain

Many have mentioned toaster ovens. Is this another appliance that would take up counter space? How does it enrich your gfcf mealtime? (-; Thanks for the waffle recipe, Cheri. I will try them right now! Janelle

Hi I am trying to get a good non-rice, non-potato flour pancake recipe. I have made some decent bean flour pancakes and I am now trying to get a good alternate flour recipe. I tried the sorghum recipe from newdiets.com. It came okay except that I had to make some subs for the eggs (applesauce), replaced sugar with honey, and left out the milk powder. The taste was kind of bitter. Is there a special secret to sorghum flour to make it taste less bitter? I have cut in tapioca flour and then it comes real doughy or gooey. I will appreciate any little tips from you 'seasoned' folk! Thanks, Charlene

Well gang, I posted last week asking for information about a rice based protein shake- this was for me not the kids. Have not had any luck finding one. There is one called Ultra Clear- but we need a physician to order this for you they do not deal with the public. In case anyone wants that number 1-800-692-9400 if you are working with a physician. the lady stated that it can cause side effects and you need to be under care- so this did not sound like something I wanted. Joan kenjoan@...

Is it possible to make a GFCF frozen treat that resembles ice cream without having an ice cream maker? My son also cannot have soy. Is it possible to make something from rice, almond, coconut or dari- free? A recipe would be greatly appreciated. Monica

Hi All, Would someone mind sending me the info linking Graco to Autism. This is news to me! :O) Thanks Ashley

No, not for Erik. My husband has decided to go GF for a week or more to see if he feels better and wants to know if he can have wine. Anyone know? Thanks in advance! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

If anyone is interested, I just made fruit filled bars using Bette Hagman's "Baker's Best Bean Pie Crust" mix and some apple filling from Trader Joes. I just rolled out the crust into long rectangles filled down the middle and folded over. Then sealed with a fork and baked. When they were finished and cooled, I cut them into squares. I was trying to come up with a type of breakfast bar. I am sure this can be improved upon with added nutrients, so please let me know of any ideas. Thanks! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

Since my daughter has had nothing but potato products for weeks now, I'm trying to break the cycle and was playing with hash browns made from long grain rice. I boiled rice, then cooled. As it cooled it began clumping, so I put rice in a pile between wax papers and roled it to flatten. My goal was to cut into triangle shapes like a local FF restaurant. But when I cooked in oil and tried to flip the rice fell apart. Should I try mixing a small amount of a starch/flour and/or xanthan gum? Any suggestions would be appreciated. I think if I can get it to stick together they will be great! As I heated oil I added some finely cut onions and some ham scraps from holiday meal to give flavor. Debi

In a message dated 12/26/2001 7:57:34 PM US Mountain Standard Time, Luvee77@... writes: Do you have Alex on a rotation diet? I am trying to map out a plan and am wondering how others do this. I'm guessing a chart with certain days being for certain food groups. Thanks for the info on the sensitivity to foods. I am sure that Erik is super sensitive and I will heed your advice about reintroducing. Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

I hope that this isn't to late... I contacted Hienz here in canada and it is on their g-free list. Hope that helps Deanne I have bought chili sauce before, but it was pre-GFCF. It comes in about a 12 or 16 ounce bottle. I know that Heinz makes it, but there may be other brands. I doubt that it is GFCF, although it would be great if it is.

Hi again... One more question: Has anyone here ever heard of a second kiln drying for pressure treated wood which seals all poison chemicals in and renders it completely safe for children? Is this true, or is it just a sales pitch which sounds really good? Thanks again! Joyfully, Sue C.

Hi Everyone, I have two questions which I am hoping someone(s) might be able to answer. First, after several frustrating (but edible) attempts at gfcf, soy-, nut-, and corn-free pie crusts made using coconut butter, I am wondering if ANYONE knows a way to make a reasonably elastic pie crust dough that will hold together once in the oven. The ones I have made completely fall apart once the coconut butter heats up enough to melt. Would some other oil work better? Is there such a thing as a good tasting and looking pie crust which is free of all these things?? My next question is, how long would *I* need to be completely gf before the birth of my new little son (5 weeks and counting!), in order to avoid passing any gluten to him through my breastmilk? Thanks so much for your help. (-: Joyfully, Sue C.

I, too, would definitely like to hear the answer to this since we cannot do rice or potatoes anymore. A sorghum pancake recipe that works would be awesome! Thanks, Charlene Mom to Frankie - GFCF, allergic to eggs, rice, potatoes, oranges, bananas, grapes, chicken, beef, and many other things! ;-O

In a message dated 12/27/01 11:39:30 AM Eastern Standard Time, jljnov24@... writes: I agree with this completely A mixer is a far more important thing to own. The beauty of bread machines is that they take the hard work (KNEADING) out of making bread. The reason to knead is to develop the gluten. Our breads have no gluten and need no kneading (Isn't English a great language?) GF bread doughs should be treated more like cake batters than traditional bread doughs. I find that they come out fine in a machine if you have carefully mixed the ingredients first, so then what benefit was there to the machine? I guess in summer it keeps your kitchen from overheating,b ut other than that it doesn't make much sense to me. Lisa Lewis

wow, what a nice suprise! crispbread recipy.... Message: 24 Date: Wed, 26 Dec 2001 18:55:33 -0800 From: "Brenda-Lee Olson" <Luvee77@... Subject: Gluten Free Crisp Bread crispbread is OUR MOST FAVORITE bread of all....... will get to town sometime in the new year, and get a load of supplies, what would like help with is this: a grocery list. well actually a list of things to buy for baking breads, etc. have read about so many ingredients here, many of which am not sure what they are... but surely they must have them at the health food store.... ?.... we have also a "bulk barn" here..... where a lot of bulk flours can be bought... a list of different things to buy, which one may come across in GFCF recipies, would be helpful, since we only get to go to town about once every 4 weeks or so.... it is important that am getting most of what will become necessary during the month of practicing new cooking/baking... (and hopefully will be able to start making something.... also, any suggestions for storing ingredients..?.. we have VERY LITTLE room here, (infact, if you came here, you would understand why people have to start haning things from teh ceiling, this place is merely a little hunting cabin in the bush... with 2 kids, 2 dogs, and an adult living here)... have thought of putting some of the flours etc. in glass jars, and put them out in the boat house (does freezing weather harm the ingredients?)..... we dont have a freezer, (which am hoping to find one some day), nor is there very much cupboard space even. When we do our shopping, we usually end up with food stored in the most unusual places, such as in the shed, the boat house, hanging from baskets from the ceiling...... even getting food here is a chore... since there is no plowed driveway, the drivers can only get about 1000 yards from the house, and we pull it all with sleds from there..... anyways, sorry for the diversion... but a list for shopping would be very helpful... Lilghostie

I've searched the archives and now am confused. Can someone give me a few grocery store brand names for gfcf baking chocolate chips? Ex: Tollhouse? I didn't realize that chocolate chips could be dairy free without being bought at a speciality store. Thanks! Jill

hi everyone, am new here. a little introduction: am a 35 yr old woman, with AS, SID, chronic hepC, fibromyalgia, and debilitating arthritis.... a single mother to a 11 1/2 yr old son, with AS, Asthma, SID (sensory integration dysfunction) and some food sensitivities.... also a mother to a soon-to-be-9 yr old daughter, with AS, hyperlexia, SID, and "failure to thrive" (she is over 4 1/2 feet tall, but weights only 45 lbs). We live in Northern Ontario, canada. Living on the shores of a large lake, in a little trailer house, about 45 KM from the nearest town... and we dont have a car!.. so we generally stay at home for weeks and weeks until we find a ride to town to do some grocery shopping etc. Our lives are very simple, eating lots of wild meats, fish, and in the summer gathering blueberries, mushrooms etc. We are quite new to GFCF diet. Infact are just starting (slowly) to implement a GFCF diet in our home. Only a few months ago we started to eliminate milk totally, although the children have been on soya milk ever since they were very little, and we do not use "milk" in our home(but ofcourse it snuck into the house as ingredients in other things, and we all have a HUGE addiction to cheese... infact daughter would ONLY eat cheese as one of her 'periods' of obsessions with foods). We have had totally GFCF breakfasts, and about %75 of our dinners now. One of the biggest problems we face is this: buying many foods which we always have bought 'pre-made' such as breads, we cannot afford to buy GFCF (the price difference being about 5:1 here) Have decided to invest in a bread maker, hoping that will be able to make GFCF bread with it. Am looking forward to learning about recipies here, although am also scared, because am not a good cook, even a worse baker, and infact really hate baking and cooking. But am willing to do anything to try to help the kids. Have started the children on digestive enzymes and am hoping that by the end of january or so we will be able to be totally GFCF.... change is difficult for all of us, and we are taking this very slowly. Slowly eliminating foods, and with the cheese, we are slowly withdrawling the amount of cheese, the frequency, and the blocks we have in the fridge now are the last ones we are buying. Minna (aka lilghostie, freewymon on other lists or message boards am on)

We use the Applegate Farms brand - Uncured Maple or Black Forest Hams - really good. We get them at Whole Foods here in Austin. They are GF/CF and don't have any preservatives or MSG or nitrates. Karin

Does anyone know if you don't react (or underreact) to phenol on a food intolerance test, that this means you don't have a problem with phenols in foods? I know this probably sounds like a dumb question, but I was convinced that Erik had a phenol problem. Then I got test results back that show an underreaction to phenol. I will ask the Dr., but it will take another week or so for her to call me back and I tend to trust you people in the know a little more. Thanks for any help! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

Here is a "Taste of Home" conversion: Chewy Maple Cookies 1/2 cup shortening (I used Spectrum) 1 cup packed brown sugar 1 egg 1/2 cup pure maple syrup 1/2 teaspoon vanilla extract or maple flavoring 1-1/2 cups GF flour (I used Bette Hagman's GF blend) 2 teaspoons baking powder 1 teaspoon xanthan gum 1/2 teaspoon salt 1 cup shredded coconut (I used the dried shreds from HFS) In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder, xanthan gum and salt; add to the creamed mixture. Stir in coconut. Drop by teaspoonfuls 2 in. apart onto greased baking sheets (I actually used unbleached parchment paper, much easier, but more $). Bake at 375 for about 10 min or until lightly browned. Yield 3 doz These will brown quickly and will be chewy with a little less cooking time. More time makes them very crispy. Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

The stores arent' open yet, but I looked online at Barnes and Noble and they don't have Lisa's second cookbook. I want to buy at B and N bc we have some Christmas gift cert. for that store. Does anyone know if I can order it through them? Like I said, I will find out when the stores open and I will let you know. Just wondering.... Janelle

Hello and Happy Holidays! We just received Erik's Food Intolerance test results back and he is reacting to just about everything I am feeding him now! I was afraid of this since his diet is so limited anyway. I was in denial about the rotation diet. So we are about to embark on a 6 week trail of removing quite a list of foods (we are already GFCF), one of which is sugar cane. I was mostly using brown sugar and was wondering if anyone could help me with good substitutes for brown and white. Also vanilla is on the list, any goods subs for this? Maybe just use maple flavoring or another flavoring? Thanks! Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo Who thought she had it all figured out and stocked up on everything!!!!!!!!!!!!!! Well, I guess I can save most of it for when we start reintroducing.

Preheat Oven to 375 1 tspn salt 2 tsp Baking Soda 1 tspn Baking Powder 1 tspn Cinnamon 1 ½ tspn Nutmeg 1 Cup Walnuts & Raisins 2/3 Cup Water 2 Cups pumpkin (canned) 2 ½ cups sugar 3 ½ Cups GFCF Flour 1 Cup Oil ( I used Almond) Mix all items together with mixer (NOT nuts & raisins) After mixed, add nuts and raisins Oil 2 Loaf Pans & fill both halfway with batter Bake 50 minutes YUM!!!!!!!! -Shari

I've been all over the archives but can't find anything about ham. Help please! Jeannie Mommy to Jacob, David, and Sean

I found this recipe in a book that's actually older than me! I didn't think Cream of Rice had been around that long! Rice Bread (but it actually tastes like a cake) 2 C. cream of rice cereal 4 T. sugar 1 tsp baking soda 1 tsp salt 1/2 tsp of nutmeg or cinnamon 3 C. mashed bananas 1 C. water 1/2 c vegetable oil Preheat oven to 400 Mix in a bowl - cereal, sugar, baking soda, salt and nutmeg or cinnamon. Stir. Add bananas, water and oil and Stir until smooth (~ 3 min) Spoon into a round cake pan. Bake for 30 min. Serve hot with butter or margarine (or even brush with maple syrup) * I didn't have quite enough bananas so I used 2 C. banana and 1 C applesauce. doris Maryland

I found and modified this recipe for Sugarplums and we all loved them. The kids tore into them! (They have 44 calories each and only 1 gram of fat (No cholesterol). -Phyllis B. Sugarplums Makes about 2 dozen candies. 4 ounces (about 10) dried figs 1/3 cup slivered almonds 3 Tab unsweetened cocoa 1/2 tea cinnamon 1/2 tea cardomom 1/4 cup honey 1 Tab grated orange zest 1/4 tea almond extract 1/4 tea orange extract 1/4 cup sugar (we mixed in some colored sugar, too, to make them festive.) Trim stems from figs. In a food processor combine figs, almonds, cocoa, cinnamon and cardomom and chop until minced. Add remaining ingredients except the sugar and pulse just until mixed. Form into 1-inch balls and roll in sugar. Arrange in a shallow dish to serve or place in paper or foil cups. Can be made up to one week ahead. Store in an airtight container

Gluten & CaseinFYI - In case anyone is interested. This was in reply to me asking if their candy canes were gfcf.

I just came back from HFS and found some gfcf vegetable broth. It's Amy's Organic Vegetable Broth, fat free. Label specifically states gluten/dairy free. I thought it would make a great alternative for those of us who have been looking for a chicken broth. Of course, it is fat free, so that might make an adjustment for some recipes. In case you need to avoid certain veggies, here is the list of ingreds: filtered water, onions, celery, carrots, leeks, tomatoes, shitake mushrooms, sea salt, garlic, spices. (again, the label said gluten/dairy free, so the spices should be safe.) Website is www.amys.com Debi

I wanted to send a special thanks to Andrea Sampson and Brenda-Lee Olson for posting all the lovely recipes they post. I know it takes alot of time and effort to post them, and I know that I, for one, really appreciate it. I am sure that there are many out there that feel the same way. It is hard to find good gfcf recipes and the cookbooks are expensive. Their recipes really add variety to our diet. Thank you. -Phyllis

I've been experimenting with converting spritz cookies. I basically took the recipe off the box my press came in and 1:1 used my flour blend (sorghum, arrowroot, tapioca) and some xanthan gum. The cookies taste really good. I really like the ones I top with a pecan before I bake. My question to those who make holiday cookies. Have any of you done the cherry in the middle cookie? Does the cherry go on before baking or after? Do you have to do something to the cherry before you bake? What I found is my cookie gets real crumbly and I assume it is from the juice of the cherry. They taste great, but fall apart when you go to pick them up. I was thinking of drying to dry out some of the juice on a paper towel. Any other suggestions??? Today is cookie day. I'm doing a gfcf cookie tray for the next few days of holiday gatherings. One of the little girls in my sons class requested her own special assorted tray. She came with a gift for both of my sons yesterday. What a sweety! Thanks Joyce

Brenda Lee- What is icing sugar, please? These cookies sound like fun. One question-- does the tapioca flour have a noticeable flavor? (It's not my very favorite.) Any other I might be able to substitute? Thanks, Jane In a message dated 12/20/01 11:14:51 PM Central Standard Time, Luvee77@... writes:

I could not agree with this more. There is so much corn syrup in everything!!! We try to avoid, but it's very hard. The good news is, that avoiding it is good for every aspect of our family's health..dental, weight control, attention, etc.I think there is a corn syrup conspiracy :) As was quoted in the post........The fact that corn syrup has become so prevalent in the American diet may account for an increasing number of allergies to it. As one mother who successfully tracked down her infant's gassiness, diarrhea, night-waking and fussy behavior to corn syrup wrote us, "I feel that there is a corn syrup conspiracy going on in our country."

The broken glass cookies sound good, but I've never heard of Hawaiian Delight baby food. Is that the brand name or a flavor? I'm guessing it's a baby cereal and not a jar. Kristine (Duncan 2)

Does anyone have a recipe- or a supplier that can provide a rice base protein drink? Please email me privately as I take this list in digest format. Thank you Joan kenjoan@...

This question isn't specifically about the Hawaiian pudding. We used to always have tapioca pudding before eliminating dairy. Can the coconut milk be substituted for the regular milk without altering the recipe/does it cook the same? Katherine

Every time I make gfcf bread it ends up too spongy, or with lots of large holes. How do I get it a little less fluffy? I'm only letting it rise for about 50 minutes, and the recipe calls for 1 hr to 1.5 hrs. I thought about less yeast, but I'd rather check with the awesome, fantastic cooks of the group! Debi

FYI- here is information about GFCF (pre-made) chicken nuggets made by Yorkshire Farms. I haven't tried them, so I can't say if they taste good. But they are shaped like dinosaurs :). You can check out their website www.yorkshirefarms.com. Jane In a message dated 12/19/01 10:30:12 AM Central Standard Time, info@... writes:

I am in need of advice from families suffering with autism and their feelings on vaccinations. I ask that any replies to this be made to my personal email, fightingautism@... I know this is a personal, explosive topic and do not want our gfcf site getting overrun with stuff about this (like last time) but also need some input on what to do. Thanks, Debi

Another adapted one from Taste of Home. Toasted Coconut Cookies 1/2 C gf/cf margarine 1/2 C shortening 3/4 C sugar 3/4 C brown sugar 2 eggs 2 tsp. vanilla 2 C gf flour blend 2 tsp. guar gum 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 1 1/2 C quinoa flakes 1 1/2 C flaked coconut, toasted 3/4 C chopped walnuts, toasted Cream margarine, shortening, and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, guar gum, baking powder, baking soda, and salt; gradually add to creamed mixture. Fold in quinoa flakes, coconut, and walnuts. Drop by tablespoonfuls onto baking sheets. Bake 350* 10-12 min. or until golden.

1 2/3 C gf flour blend 1 1/2 C sugar 1 tsp. baking soda 3/4 tsp. salt 1 1/2 tsp. guar gum 1 tsp. pumpkin pie spice 1 C pumpkin puree 1/2 C oil 2 eggs 1/3 C water 1/4 C pecans, chopped Combine first 6 ing. Combine liquid ing. together in a separate bowl and mix well. Stir into dry ing. just until mixed. Stir in pecans. Spoon into a greased and floured bread pan. Bake 350* 60-70 min. or till tests done (you may need to cover with foil last 20min.). Cool. Glaze: 2 T gf/cf marg. 2 T sugar 2 T brown sugar 1 T dari-free or other liquid milk sub. 1/3 C confectioners sugar 1/2 tsp. vanilla Combine marg. sugars, and milk sub. in saucepan. Cook until sugar is dissolved. Cool. Stir in confectioners sugar and vanilla until smooth. Drizzle over cooled bread.

In a message dated 12/19/01 12:50:22 AM Eastern Standard Time, girlwtude@... writes: I believe it has soldium caseinate or another form of casein.

Put a tablespoon or two of molasses in instead of Corn syrup! It contains Iron as well as being a stool softener. You might need to start out slow, a tsp or so and work up. Laurie Mom to Grace 4.8

Cheryl in Colorado wrote: Please do not hit your reply button when you are on the digest version. If you do, your reply contains the ENTIRE digest attached to it. This makes the next digest very very large and hard to read. Digest 731 was 161 KB! An average digest is about 20-30KB. In addition, when replying to a large post, please cut and paste only the relevant sentences and compose a new email instead of replying to the individual's large post. Otherwise, the entire large post is included with your reply. This will also cut down on the size of the digests and make it possible for those of us with limited computer time and space to continue participating on this digest. I have to second her suggestion. I have been lurking on this list for nearly a year and I find it's members to be a great bunch of people with wonderful knowledge. However, it is extremely difficult to go through all of those messages on the digest. The same post will be repeated several times. Also if you want to just say "me to" to someone's post, you could just e-mail them personally. This would also cut on some of the volume. Thanks so much for listening. Shari in Pittsburgh

You can buy Paramount Crystals at stores which sell candy making supplies. They are 100% partially hydrogenated palm kernel oil flakes and they work best for thinning chocolate. Michelle

Crystal, We did have our daughter tested and we did see some significant fatty acid deficiencies along with fat metabolism issues. We are using (what feels like a ton) supplements: Black Current Oil, Cod Liver Oil, Ground Flax Seed.We have seen improvements, but we are doing a ton of other things (thyroid medication, other supplements, remediations) so it's hard to pinpoint one single thing. Based on all the research I would say it's hard to deny that fatty acids are an issue for our kids. Good luck, if you need more info just email. marian

Hi everyone! I am on the digest version which means I get up to 25 messages at one time, instead of individual messages as they are posted. I would like to make a suggestion to anyone who posts to this list. Please do not click your reply button when you are on the digest version. If you do, your reply contains the ENTIRE digest attached to it. This makes the next digest very very large and hard to read. Digest 731 was 161 KB! An average digest is about 20-30KB. In addition, when replying to a large post, please cut and paste only the relevant sentences and compose a new email instead of replying to the individual's large post. Otherwise, the entire large post is included with your reply. This will also cut down on the size of the digests and make it possible for those of us with limited computer time and space to continue participating on this digest. Thanks so much for listening. Cheryl in Colorado

Heather, During this time when we should be supporting each other, I can't believe how mean you are! Goodness, God gave people brains and minds so that they could make their own decisions. Just because it doesn't match yours doesn't mean it's not right for her family. I really believe you owe her a BIG apology and should keep your negative comments to yourself. Amy

Does anyone have a recipe for such? I keep trying, but the last round I made left the dogs wondering if they should eat them or bury them, lol. Debi

I have never made these before. I made the ginger molassas cookies posted by Lisa f. They worked great. I just don't know what kind of frosting to use to decorate them. I want to do this at a christmas party tomarrow night so any help would be great. Thanks Deanne

I have a great tart recipe I'd like to try that calls for a large amount of cream cheese. I seem to recall someone posting somewhere that the Tofutti cream cheese contained hidden gluten. From looking at the label, I'm not able to detect that. Has anyone run across this? Thanks, Carol

My son loves the rice they have in mexican restaurants but I don't have a clue how to make it. He won't eat rice plain and he can't have the soy in soy sauce. How do you make the rice (I don't know if it would be called spanish rice or mexican rice)? What seasonings are used? BTW - whenever we go to Baja Fresh we get him a side of black or pinto beans and rice (hold the cheese). I verified they are safe (as well as their chicken) and he loves it. Monica

Does anyone have any ideas on making specialty yeast breads? These are generally rolled out, spread with a mixture of butter and other ingredients and then rolled tightly and shaped into a ring before letting rise and baking. These are Christmas traditional breads which I have enjoyed since childhood, so any suggestions would be welcomed. Thank you. Lolita

Brenda Lee and Friends, Does anyone have a good peanut butter ball ( dipped in chocolate) recipe? I have one but it calls for peanut butter chips mixed with vanilla frosting which is way too sweet for us. I would like something more peanut buttery (like Reeses) since it will be dipped in chocolate. Thank you - Happy Holidays! Charlene

Be careful about these. We were using one last year until our DD couldn't shake a cough and our Dr. told us the cool mist humidifier might be a breeding ground for bacteria that were aggravating her cough. We switched to a hot humidifier and her cough cleared right up. Janette (mom to Katie, AS, 5 on Friday)

Here's a no-fail recipes for the non-chefs. A non-cooking friend makes this regularly for church potlucks and it's always a hit. Simple Salad 2 cans whole cranberry sauce 1 small can Mandarin oranges, drained 1 small package pecan or walnuts pieces Mix all ingredients together in an appropriate size bowl. Cover and refrigerate for several hours to allow flavors to blend. Recipe can be increased to serve larger groups, just be sure to keep the 2:1 ratio. Janette (mom to Katie, AS, 5 in 6 days)

Does anyone know if there are items that are gfcf at Boston Market restaurants? I believe in the past I had heard that the chicken was gf but that was before we had to eliminate casein. Thanks! Jill/Texas

, can anyone send me gfcf items that are for infants, like medications, creams, powders, soaps detergents, wipes , formula, anything?? Crystal, I am assuming you mean send you brand names of items? Did you look at gfcfdiet.com? That's where I found some brands. When I looked several mos ago, Johnson and Johnson and Baby Magic had several items that were gfcf. I use All Free and Clear to wash clothes, I used Nutramigen after I stopped nursing, I think someone said Huggies were gfcf. Janelle

Hey-- Does anyone (other than Lisa <g you madly in love with it? Are there many poha recipes? Are the recipes easy to adapt if you're dealing with other sensitivities? I know I'm going to get it eventually...just tormenting myself and trying to figure out whether I should spoil myself and get it now. Thanks! Amanda

I can't thank you enough for all the great recipes you post! Thank you so much!! Becky Colorado Springs, CO

Does anyone have a recipe to make these? I would really appreciate it. Thanks, Kris P.

I am sorry to ask about the vinegar again, but I lost my posts regarding this. Ross has to stay away from vinegar, because of yeast issue. I was wondering if there is a "safe" vinegar that I can cook w/, (rice, balsamic)? Also, I am looking for side dishes. Nothing too fancy, but that kids will eat. Thanks in advanced, Loren

Brenda- I notice a LOT of exotic spices...Does your kid eat all of those dishes?? HOW do you get them too? :)-Shari

I revised an old favorite and it turned out great, even without the "butter". Lemon Poppyseed Butter Cake 1c. gf/cf margarine 1 3/4c. sugar 4 eggs, separated 1 T lemon peel 1 tsp. lemon extract 1 tsp. vanilla extract 1c. milk substitute mixed with 1 T lemon juice 2 3/4c. gf flour blend ( I combined the bean blend, sorghum blend, and rice blend) 1 T. guar or xanthum gum 2 1/4 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1/4c. poppyseeds Cream margarine for 3min. Add sugar and beat well. Add egg yolks and beat. Beat in lemon peel and extracts. Combine dry ingredients and add alternately with the milk sub. Stir in poppyseeds. Beat egg whites to soft peaks, adding a pinch of salt when foamy. Fold in. Pour into a greased and floured bundt pan. Bake 350* for about 45 min. or until tests done. Turn out onto serving plate. Dust with powdered sugar. (or, what I did was mix powdered sugar, lemon extract and water to make a glaze).

1/2 c. gf/cf margarine 1/2 c. brown sugar 1/2 c. white sugar 1 egg 1 tsp. vanilla extract 1 c. gf flour blend 1/2 tsp. soda 1/4 tsp. salt 1/4 tsp. baking powder 1/4 tsp. cinnamon 2 T. ground flax seeds (I added these for the fiber and the sesame seeds for the calcium. Both are optional, but then increase the amaranth flakes to 1c.) 2 T. ground sesame seeds 1 c. quinoa flakes 1/2 c. amaranth flakes (or buckwheat or other) 1/2 c. coconut 1/2 c. chopped pecans Cream margarine; add sugars, then egg and vanilla. Add combined dry ingredients and beat well. Stir in quinoa flakes, amaranth flakes, coconut and pecans. Drop by rounded tablespoonfuls onto cookie sheet. Bake 350* 10-13 min. or until lightly browned.

In a message dated 12/13/01 8:06:54 PM Eastern Standard Time, marty@... writes: Most of the translations were as I recalled, but one was left out and one was (I think) wrong. This is a food. It's made from a dough, which is stretched into long "ropes" which are boiled in a mixture of honey and I'm not sure what else. The knots are cut into smaller pieces for eating. It's a cross between a pastry and a candy (one I never liked.) No, this is what you say when you want to ward off a curse or an "evil eye". As in "My daugher is marrying a doctor, kine en hora."

So, what about ghee? CF even though from cows? Is it only for cooking? And how about goat milk? Kristine

My son loves this! I use the calcium fortified juice, or apple, pear....I've even used gatorade! I think pineapple would be yummy. If I'm really in a pinch, he has even used water because he likes to have something wet on the cereal and he doesn't care for the rice milk or dairy free. Amy On Thu, 13 Dec 2001 18:12:35 -0000 "cubicmonica" <mturner@... When I was in high school there was an exchange student that stayed with us from France. She did not like milk so she always had cereal with orange juice. She said where she grew up it was common to do it that way. I have yet to try it (can't get past the thought of it) but my son sure did like the pineapple. Monica

To the general crowd: One of my first ventures onto the GFCF Diet page, I printed a sugar cookie recipe that called for butter flavor Crisco. I noticed recently that there were some emails that discussed the butter flavor Crisco issue. I called Crisco again yesterday and they said it, actually all Crisco products are caseine free. It wasn't a gluten issue right? Also, ghee is okay? Even though derived from cow's milk? Incidentally, what about goat milk? Contains caseine as well, correct? Okay, Kristine Mother to Duncan who is 2yrs old today. I'm making the sugar cookies for our little Christmas tree and a chocolate cake for his birthday. I hope the GFCF kitchen is successful today!

Dear Listmates, Now that I have my grain mill I am trying to make flours from any possible GFCF grains :) Are those Tapioca perl (big or small ones) that I see in HFS acceptable to make tapioca flour/starch? If not what should I use to make tapioca flour? Thank you, Vera -

I got this from the low carbs list. I haven't tried it yet, but I'll keep my eye peeled for the next good beef sale! I have a substitution list for cooking wine somewhere if the list wants it. Basically, substitute any liquid for the wine. BEEF BURGUNDY 2 Tablespoons olive oil 2 pounds bottom round roast, cut into 1" cubes 8 oz. sliced fresh mushrooms (6g carbs) 1 stalk celery, cut into 1" pieces (optional) (1g carbs) 1 can Campbell's (double strength) Beef Broth, undiluted 1 cup red wine (4g carbs) 1 teaspoon dried leaf basil (1g carbs) 1/2 teaspoon ground black pepper 1 16-ounce bag frozen pearl onions (29g carbs) 1 can sliced carrots (optional) (11g carbs) 3 teaspoons "not|Starch" (vegetable gum thickener) (I think we can use our prefered thickeners here) additional water if needed Brown beef and mushrooms (and optional celery) in olive oil. Add broth, wine, basil, and pepper. Simmer, covered, on medium-low heat for 45-60 minutes. Add onions and carrots, continue simmering for 60 minutes or until onions are thoroughly cooked and meat is fork-tender, adding extra water, 2 oz. at a time, if it seems to be cooking down too much. Add not/Starch and cook for another 5 minutes to thicken. Makes 6 generous servings, about 9g carbs per serving with carrots and celery included.

Just an FYI, my system was damaged yesterday by this virus which I apparently contracted through the list - the computer repair man tracked it to a message from Pam Williamson. This worm lurks, and causes a great deal of damage, so even if you don't think you have a problem, you might. Good luck. Kelly

I haven't found the time or ambition to try this myself (the recipe intro says the two critical ingredients are pratice and patience...), but I've found this recipe for Grain Free Pasta in the Allergy Self-Help Cookbook: 1 2/3 cup amaranth flour 1/3 cup arrowroot or tapioca starch flour 2 eggs Mix the flours in a small bowl. Measure out 1 cup of the flours and set the rest aside. In another small bowl, beat the eggs lightly with a fork. Gradually beat in the 1 cup flour until mixture forms a ball. Use some of the remaining flour to flour a bread board or other work surface. Turn th dough out onto the flour, and pat and knead it for a minute. Then use a rolling pin to roll the dough very thinly into a large circle or rectangle. Allow the dough to rest for 30 minutes. Then roll it up tightly from one end, like a jelly roll. Use a sharp knife to cut thick or thin noodles. Unroll the cut noodles. (If desired, cut them into shorter lengths.) Hang the strands over the edge of a bowl or pot until you're ready to use them. (If not using within 30 minutes, wrap well and store in the refrigerator.) To cook, drop noodles into a large pot of boiling water. Cook until al dente, or just tender (anywhere from to 8 minutes; test strands frequently to see if they are done). Drain and serve at once. Variations: Replace the amaranth-mixture flour with 2 cups white buckwheat flour. To make lasagna noodles, roll dough into a rectangle that's about 24-inches long and 12-inches wide. Cut into 3x12-inch noodles (perfect size for a 9x13-inch baking dish) NOTE: If you will be baking the noodles after cooking, cook them until just pliable. Rinse with cold water and drain. That will assure that you don't overcook the noodles by the time your recipe is done. Wishing you patience! Janette

In a message dated 12/6/2001 10:37:45 PM US Mountain Standard Time, Luvee77@... writes: Avocado also freezes well. Jane Mama to Erik 4 1/2yrs (PDD-NOS) & Julie 20 mo

Does this harden the same way as the cornstarch clay? Do I need to bake it? I can't wait to try these recipes. Thanks for posting them!! Loren

I hope that there is someone who can help me. I have just bought a manual pasta maker and I need a recipe for home made noodles. We have a long list of no no's so I am unable to buy pasta and really miss it. We can't have the following: gluten dairy soy corn rice I hope someone can help. This is all fairly new. just diagnosed celiac before that we were just avoiding wheat not gluten Thanks Deanne (celiac) Mom to Tyler (2 1/2) Wheat, rice, soy, dairy, gluten, nuts, EA and Asthma Nicholas (1) Soy, dairy, citrus, strawberries, Possible: wheat, rice, gluten, nuts, EA and Asthma

I just wanted to let you all know the allergist's nurse called me today with results from Allie's tests. According to her, all Allie's immunological stuff looks great, except she does show antibodies for gluten intolerance!! The request from them is that I keep her gfcf for 5 more weeks then retest. She also said they didn't think it was celiac because other tests they ran were normal and the retest, if simple autism stuff, should have lower antibodies. I never thought I would pray for my daughter to have an intolerance to food, but if this is what's causing her autism I praise God!! A diet I can do; watching a shell of my daughter without her soul I cannot do!! Please let me know if the testing in which I speak sounds normal or if doc sounds incorrect on his stuff. I still meet with him Dec 20. They said they did not want to do any scopes until they try the retesting. Debi

Need to know ASAP! Thanks! Heather

I have now tried 2 recipes and 2 mixes for bread. It is obvious now that you cannot mix bread dough in a Cuisinart. We looked at KitchenAids over the weekend but know we cannot afford one. Not only is my son GFCF, but he is allergic to yeast, soy and corn. I cannot find pre-made bread that he can eat. Does everyone that makes their own bread own either a KitchenAid or bread maker? Has anyone ever had success without buying another expensive appliance? If we decide to forgo giving our kids presents this year and buy one, does it make a difference if it is the 4.5 or 5? Monica

Tonite I made an old family favorite, that I thought I couldn't make because of the wheat flour. But it worked great! The filling is traditional for Italian Jews, but you can fill the crepes with anything. Migliacini (Italian Hannukah Crepes) Filling: 1 6oz can tuna packed in Olive oil (Trader Joes has it) 1 2oz can anchovies 2 tsp parsley, chopped 2 tsp lemon juice. Open cans of fish and pour fish and oil into small bowl. Add parsley and lemon, mix well. It should be moist, add more olive oil if necessary. Crepes: 3 eggs 1/2 cup GF flour mix (I used BH's Featherlight) 1/2 cup water 1 tsp onion salt Mix all ingredients until no lumps remain. Pour 2 tbsp into small 4" frying pan (add olive oil if not using non-stick pan). Cook over medium heat, until no longer moist on top. Turn out onto cookie sheet. Place a heaping teaspoon of the filling on the crepe. Fold in half and seal edges with a fork. These can be made ahead of time and reheated in the oven prior to serving. Enjoy, these are quite different than traditional Ashenazic Jewish fare. -Gina

Thanks so much Brenda Lee for working those out for me! (-: Joyfully, Sue C.