Gluten Free Recipes

Thanks!!! It mentions that the cookies require a hard fat/substitute. This is pretty new to me; is Crisco shortening CF? Ghee is pretty expensive and strong...what do you use? THX again!! Crystal

I used uva-ursi with an antibiotic when I had uti 1 1/2 years ago. A former co-worker who was a pre-med student in college researched herbal options for her mother who is always getting utis and is very resistent to antiboitics. She said uva-ursi really helped her mom. If I ever get another uti, I will take uva-ursi at the first sign. Joanne

Hi :) Haven't given my son Transfer Factor in over a year now. Thought I would try again since his immune system is haywire, ONCE again.,.Thought I'd ask the "experts" rather than ask the 4-Life company...SO My son is 8 yrs old, 48 lbs, 48 inches...I bought the 90 capsule Plain Old Transfer Factor....ANY Suggestions are MUCH appreciated! Thanks ;)-Shari Mommy Chemist Extraordinaire

Here, I cleaned up the ambiguities for everyone so the archives version will be correct. My little sister used to bake to order for the neighborhood, in order to earn spending money. This is one of her best recipes. (Don't we all wish someone would do door-to-door GFCF baked goods??? I'd be a happy grandma, I can tell you!) TRISHA'S CARROT CAKE 4 eggs 2 c. sugar 2 small (3-4 oz.) babyfood jars strained carrots 1 c. raisins 1 15 oz. can crushed pineapple, drained 1 c. oil 2 c. GF flour blend (I used 1 c. rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch) 1 t. xanthan gum 2 t. baking soda 2 t. cinnamon 1 t. vanilla Blend eggs with sugar. Add carrots, pineapple, raisins, oil and vanilla. Sift dry ingredients and add. Bake at 375 for 35 minutes. 9x12 pan, frost with buttercream or "Cream Cheese" Icing. CREAM CHEESE FROSTING Cream 1 stick margarine with 8 oz. soy "cream cheese". Add 1 pound confectioner's sugar. Blend until smooth. Add 1 c. ground nuts and 1 t. vanilla.

hi, am glad to have the info on artificial sweeteners. had heard before about the "cancer causing" effects of them.. but had never had such a fine print out of the pertinent information. can say that in the early 90's used to drink TONS of diet-cola, and then switched to caffeine free diet cola thinking it was better because of the huge amounts of caffeine and the fact that was so so thirsty all the time.. even though was drinking so much of the cola... then learned of the dehydrating effect of caffeine... eventually curbed mineself and now drink nothing with caffeine... except sometimes when am really craving iced tea (the powder-type, or like at mcdonalds).... this is what happened last night, drank a large 12 oz cup fo the powder caffeine (when am 'on that time of the month' often crave either iced tea or chocolate, since had no chocolate decided to go for the iced tea).. what a mistake... drank it around 7 Pm and could NOT fall asleed until 4AM! what a bad feeling..... and also noticed that mine face was red/hot and ears too... and skin felt itchy in a strange kind of way.. cant really explain it... and developed a slight headache around 1-2Am... interestingly these are the symptoms (except for the sleeplessness) that always am developing if forget to drink enough water or juice... when am dehydrated get teh skin feeling, teh red hot face ears and the headache.... thank you for the info on artificial sweeteners.... minna

OK, everybody! I STILL haven't unpacked my cookbook, but I e-mailed my Mom and she sent me the carrot cake recipe again. Here it is: TRISHA'S CARROT CAKE 4 eggs 2 c. sugar 2 small (3-4 oz.) babyfood jars strained carrots 1 c. raisins 1 can crushed pineapple, drained 1 c. oil 2 c. GF flour blend (I used 1 c. rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch) 1 t. xanthan gum 2 t. baking soda 2 t. cinnamon 1 t. vanilla Blend eggs with sugar. Add carrots, pineapple, raisins, oil and vanilla. Sift dry ingredients and add. Bake at 375 for 35 minutes. 9x12 pan, frost with buttercream or "Cream Cheese" Icing. CREAM CHEESE FROSTING Cream 1 stick margarine with 8 oz. soy "cream cheese". Add 1# 10X sugar. Blend until smooth. Add 1 c. ground nuts and 1 t. vanilla.

Charlene, We use almond milk as our preferred milk sub. You don't mention a nut sensitivity, so maybe this would work for you. Almond Breeze makes almond milk that's available in our regular grocery stores here in NJ--they also have a web site that I *think* is at www.almondbreeze.com. I use the original milk for baking, but my son loves the vanilla and the chocolate to drink. My son has refused to drink any other milk subs, but now I think he's developing a sensitivity to almonds--my fault for not making sure we rotated his foods. I think he would have been fine if we hadn't let him drink this day in and day out. HTH Amanda

Does anyone have a recipe for fluffy (that is, not dense or cakey) donuts that are baked? Recipes using yeast are ok. Linda

Hi Folks, I was wondering if any of you could give me some input on the Lisa Ackerman's choc cake recipe in LL new book (Lisa, are you out there?). I made cupcakes with it yesterday. They came fine but did not taste really chocolatey or like 'typical" choc cupcakes. The reason, I'm sure, is because of my substitutions! The cupcakes were a little heavy and slightly on the "chewy" side. Can you read what I did and perhaps give me some advice as to how you would substitute if you were to make this cake? I know trial and error is part of this diet, but I sure would be grateful to eliminate a few trials! Original ingredients given in book: 1 cup white rice flour 1/2 cup sorghum flour 1 cup sugar 1/2 cup cocoa powder 1/2 tsp salt 1 tsp baking soda 1 tsp xanthum gum 1/2 cup oil 1/2 cup milk sub 1/2 cup water 2 tsp Cf vanilla Here are my subs. My son is allergic to eggs, potato, rice, soy. So it gets tricky.... 1 cup white rice flour: 1 cup bette's 4-flour blend (Authentic Foods). 1/2 cup oil: I didn't know what kind of oil so I used 1/4 cup vegetable, 1/4 cup safflower 1/2 cup milk sub: 1/4 cup coconut milk, 1/4 water 2 tsp CF vanilla: 1/4 tsp vanilla powder + 2 tsp water Well? anyone got any ideas? They did come good, just "different". I am suspicious of the coconut milk changing the taste a lot, maybe covering up some of the chocolate flavor.. I have a real problem with the milk subs since we can't do potatos, rice, or soy! Also, I am wondering if I should have used all bean flour mix instead of sorghum. Every time I use sorghum, the food comes chewy or doughy. Thank God this recipe doesn't call for eggs! AMEN. Charlene in Virginia

Can anyone refer information on the negative effects of Splenda? Please post the URLs. Thank you.

Hi, Does anyone know if garfava flour is the same as garbanzo bean flour? I think garfava is the one used in Bette Hagmans 4 flour mix. Can I use garbanzo bean flour to make it or must it be garfava or are they the same or does it matter or what? Thanks, Marrlene in Austin

Did everyone receive their digest version from this group yesterday? I have not received any yesterday or today. Has anyone ever had this happen? What was the problem with their computer or e-mail that caused it? Need help! I am getting digests from GFCFKids just fine, just not GFCFrecipes. I checked my account information already and the digest box is checked and everything looks fine.

Hi Rhonda, me Denise here- Miss Robens sells pasteurized dried egg whites. www.missroben.com Denise in NY (LJs mom) * On Fri, 25 Jan 2002 19:59:54 -0000 "gfcfmom_73" <gfcfmom_73@... writes: 2 T dried pasteurized egg whites dried? explain please.. Im clueless!..lol Rhonda Logan Long Island, NY

according to "Baking with Stevia II--More Recipes for the Sweet Leaf" by Rita Depuydt 1/3 to 1/2 tsp. powdered extract = 1 cup sugar 1/2 tsp. clear liquid extract = 1 cup sugar 1-2 tbls powdered leaf = 1 cup sugar 2 tsp green liquid concertrate = 1 cup brown sugar another cook book that I have puts the equivalents like this: "The Stevia Cookbook- Cooking with nature's clorie-free sweetener" by Ray Sahelian, M.D. and Donna Gates sugar amt stevia powder stevia liquid concentrate concentrate 1 cup 1 teaspoon 1 teaspoon 1 tablespoon 1/4 teaspoon 6 to 9 drops 1 teaspoon a pinch to 1/16 2 to 3 drops teaspoon What is stevia? It is an all-natural sweetener that is 300 times sweeter than regular sugar. It has no calories. It is suitable for diabetics, safe for children, and does not cause cavities. Good luck, Kristan in Michigan

Just wondering if anyone knows of a good sugar substitute to use for those who could have a yeast problem. we do use honey but just wondering if anyone has any opinions, thanks so much! Dawn

Hi, I am new to this group but I have been on gfcfkids and a few others. I did buy some stevia before X-mas and used it in some baking. My 2 1/2 yr old sons favorite thing to do is taste test the batter. We made "Norma's Almond Butter Cookies", they were good, but not great. The batter tasted really bad, Mitch would not eat it. I made the cookies anyway. They still just tasted ok. Then I read in the Stevia cook book that if you let the baked good sit for a few days the flavor would enhance. It worked! They were good and Mitch ate all of them! (Not at one time of course.) recipe is as follows: 1/2 cup unsalted (sweet) butter, softened (I used margarine) 3/4 teaspoon white stevia powder 1 egg, lightly beaten 1 cup almond butter 2 teaspoons vanilla 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 1/2 cups brown rice baking mix* cinnamon sprinkles 1 teaspoon ground cinnamon 1/8 teaspoon white setiva powder dash of vanilla powder (optional) *Fern's brand is recommended; however, you can substitue this ingredient with 1 1/2 cups of rice flour, 1 tablespoon baking powder, and 3/4 teaspoon sea salt. 1. Preheat the oven to 350 degrees F. Combine cinnamon sprinkle ingredients in a small bowl and set aside. Lightly grease cookie sheets. 2. Place the butter in a medium-sized mixing bowl and whisk until light and fluffy. Stir the stevia into the beaten egg, then add it to the butter, along with the almond butter, vanilla, salt and baking soda. Whisk until smooth. 3. Using wooden spoon add the rice flour, 1/2 cup at at time, stirring well after each additon. The dough should be thick enough to hold its shape on a tablespoon. 4. Drop heaping teaspoons of cookie dough on to the cookie sheet, about 2 inches apart. 5. Lightly press each mound of dough with the back of a fork in a criss-cross pattern. (I had to lightly grease the fork with spray oil) 6. Sprinkle each cookie lightly with the cinnamon sprinkles, and bake 15 minutes, or until lightly browned. You can substitue peanut butter for almond butter and eliminate the cinnamon sprinkles. I used margarine instead of butter- and I used my cinnamon and sugar shaker instead of the sprinkle mix. Good Luck! Kristan in Michigan

Many times those of us who are allergic to foods that we eat, are also allergic to products that we come in contact with topically. I've found a fabulous zero fragrance, natural skin care. If you'd like further information, please contact me offline, not on the list.

Could those of you with a good understanding post a short version of what kinds of Kosher foods are safe during the upcoming Passover season. Also, are these foods available during the 40 day fasting or just during the Passover meal time? (Please forgive if I don't have exact Passover info, haven't studied it in about a year.) What ratings mean no dairy and what ratings mean no wheat, barley, oats, rye? Thanks again! Debi

This is not perfected. I did this in the Turbo Cooker. It was super yummy. I didn't have exact measurements. Here is a baked version but I haven't ever tried it in the oven. Does anyone want to try it for me and tell me how it turns out? It may need adjusting. It is NOT low fat. For those looking for a sure thing...wait for any corrections first! 8 oz spiral pasta, cooked according to package directions and drained 1 tub Tofutti cream cheese, plain flavor 3/4 cup soy creamer or soy milk 3 T corn starch several dashes of pepper 1 packet onion soup mix (per GFCFdiet.com) 3/4 cup chopped chicken 1/2 to 3/4 cup frozen peas Place cooked pasta, chicken, and peas in large casserole dish. Stir corn starch into soy creamer/soy milk until no longer lumpy. In saucepan melt "cream cheese" on low-medium heat, stirring contstantly. Add creamer/corn starch mix, pepper, and packet of onion soup mix. Cook and stir until thickened. Pour over pasta/chicken/pea mix and stir. Bake at 350 degrees for 1/2 hour.

Debi, I had a HARD time giving up on the fact that Matt was not eating. It was hard for me to take the little food he ate away(frosted mini wheats, strawberry flavored milk, and gogurt). When people told me it was hard and you need to be totally commited, they weren't lying. It is tough. I couldn't imagine. Matt has been on a yeastfree, sugarfree, preservativefree,gf/cf diet for 5 months now. He has gotten foods outside of his diet. I could tell immediately. He will try new foods. He even chose baby carrots over Apple Jacks. WHOA! I make some of his snacks. He eats soy yogurt from Silk. He gets natural sugar, but no breads,crackers,cinnamon rolls(his fav at one time=total self-stimming week). My advice to you would be to keep continuing to introduce new foods to your child. If it has to be smooth, that's fine. Try to hide things in your meals that your child would otherwise not eat. I've made carrot flavored brownies before. Matt also doesn't like taking meds. Trying to get him to take Nystatin is a wrestling match. Thanks to Kirkman Labs, I can get stuff he can take that is chewable. Pick your battles... it will in the end all work out. Let me know how things turn out. God bless, Michelle

1. Do not "throw in" a little gelatin and corn starch when you cannot find the zanthan gum. Either make sure you know the exchange rate or keep digging in your overstocked cabinets. 2. Do not nicely pour the batter into the cupcake papers, stick in the oven, and an hour later wonder why they never got done in the oven you turned off 2 hours before. Also realize this is why the oven felt so cool every time you opened the door to check, and why they didn't get done in the 20-25 minute time. Let's face it, sorghum flour may need a little longer, but this is rediculous. 3. When you finally realize this and turn on the oven, do not inform your 4 yr old who was so excited to make cupcakes with you the details of the problem. This will only encourage your "NT" child to continually open the door to make sure mommy finally got it turned on. This also makes wonderful sunken cupcakes, thus explaining why one shouldn't tell daughter. 4. When you do remove the cupcakes with the delightful sunken tops (okay you figure, just a cup to hold all the frosting) do not place the supposedly cooling pan on top of the burner that you forgot to turn OFF, the opposite of why the cupcakes took so long to begin with. Leaving the pan on the burner will further harden your already chewy crunchy, over starched/gelatinated concoction. 5. When you do realize the pan is so hot because it's been sitting for 15 minutes on a burner turned to med-low heat , just accept defeat and throw the nasty things away. Don't keep trying to eat one and tell yourself it's not that bad. It is that bad -- trust me. 6. Consider therapy. Happy cooking! Debi

Just called their toll free number and the lady does confirm it as being gluten free. It's a really good sauce in the bbq aisle of my grocers, similar to an Italian dressing, with an extra kick. Makes wonderful marinated chicken we just cut up for salads. Of couse, ASD girl refused it. How do you force-feed a child food that has to be chewed? I'm forcing different smooth foods, soy yogurt, pear sauce, etc and I know she can swallow it without choking. I'm also forcing the different cups with fairly good success. Will she just come to understand and reluctantly chew other foods? Debi

What is a turbo cooker? Denise in NY (LJs mom) * On Wed, 23 Jan 2002 01:45:55 -0000 "chapmonsterx2" <javasipper@... Is anyone out there cooking GFCF meals in a Turbo Cooker? !

Is anyone out there cooking GFCF meals in a Turbo Cooker? I just got mine and would like to share recipes as I experiment and to learn from others who have created their own. If interested, please e-mail me privately. Thanks!

My husband came home from the store with some Haagen Dazs sorbet. We looked it up on the gfcf site and it said that HD wouldn't guarantee gfcf status, but I thought I would ask you all if anyone has tried it and if you had any adverse reactions to it. TIA, Michelle in MA

These aren't in any particular order, but I'd like any input that you can give. 1. What is chana flour? 2. I tried the Miracle Rolls by Barbara Powell and the biscuits that someone posted. They both puffed up and rose really well. They did not brown and were very hard on the outside and though cooked through on the inside were like "mochi", chewy and moist. I would not have described them as "fluffy". Do I need to cook them at a different temperature, cover them and cook them longer? 3. I want to try the Noah's bread recipes but none of the one's I've seen indicate an oven temp or time. Katherine

OK, I bought the pre mix of play clay and tried making it today. It said after it cools, if it is still tacky then add tapioca starch. Well, I kept adding and adding and adding (you get the picture). It never became un-tacky. I sealed it in a baggy and put it in fridge. Anyone made this w/success? Any tips? Thanks, Loren

Try light (or diluted) coconut milk & a dash of cinnamon in your coffee. It's yummy. Rachel Vivace, 26yo w/Asperger's Syndrome Mother of Matthew, 6.5yo w/Autism

I was just wondering what you all order from here? Anything that I just have to have. I do most of my shopping at HFS & Miss Robens. Thansk, Loren

If you are not excessively worried about fats for a day or two, I found out (after trying several different versions) that using Thai Kitchen brand LITE coconut milk in a one-to-one conversion for pumpkin pie on the back of the Libby's can is absolutely fantastic! I don't think you could tell the difference in the fillings if you put the two next to each other. And the lite milk has less than half of the fat than the regular version, and has about the exact same consistency as evaporated milk. I won't be making this too often, as I would grow to be 500 pounds, for an occasional treat it's great!

I made this cake today,this so fluffy! everybody here loved. Vanilla Cake 4 tablespoon margarine 3 eggs 2 cup sugar 14 oz rice flour 3 tablespoon corn starch 1 cup milk 1 tablespoon baking powder 1 tablespoon vanilla sugar Beat margarine,egg yolks and sugar until creamy. Add rice flour and milk,and beat for a few minutes Add baking powder ang gently mix Add beaten egg whites. Preheat oven to 350 and bake for 40 minutes,or until golden. Paula

For those of you who *can* have soy, but are uncomfortable with Tofutti's vagueness as to the GF status of their products (and their products' lack of calcium content)I wanted to share my recent success using the safe cheese that actually came out good! I modified an old recipe of mine and got it on the first try. Ingredients: 16 oz. of gfcf pasta (Tinkyada rice pasta works great in this) 1/4 cup of gfcf margarine (I use either Spectrum or Willow run) 1/4 cup sweet rice flour or cornstarch or other light starch 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. onion powder 1/2 tsp. garlic powder 2 cups gfcf milk of your choice (I use 365 brand rice original) 1 1/2 cups of Vegan cheddar or mozzarella (or both)Soymage chunk cheese - shredded (I got a cheapie grater with a small hopper meant for parmesan and it worked great!) 1 tbs. Vegan Soymage Parmesan Cheese 2-4 tbs. of tomato paste 1/3 cup of gfcf mayonnaise A few splashes of worcestershire sauce GFCF bread crumbs (optional) Method: Preheat oven to 350 degrees 1 Slightly undercook pasta and place in 2 quart pyrex casserole dish *Melt margarine over low-medium heat till melted *Stir in flour, salt, pepper, garlic, and onion powders until pasty *Remove from heat then slowly add milk, stirring constantly. *Return to burner on medium-high heat whisking constantly until mixture is boiling, bubbly, and thickened. *Then add the cheese(s), tomato paste, mayonnaise, and worcestershire sauce till the cheese is as melted as its going to get (o; *Add sauce to pasta, mix around till evenly distributed, and top with bread crumbs if desired, then bake UNcovered for 20-25 minutes It sounds like a lot of work, but it's not that bad, and our whole family enjoys it, hope someone can use it! -Erica mom to Alec 8 (nt) and Billy 5 yo w/autism

I posted yesterday and got no response. Maybe I am losing my mind, but I thought a couple of weeks ago I saw posts regarding goldfish cracker mix that you can buy from Miss Robens. I looked yesterday and couldn't find it. Could someone please let me know the product name, so I can confirm my mind is not lost. Thanks, Loren

The Autism Research Institute ---- p r e s e n t s ---- DAN! 2002 CONFERENCE *Thursday Evening, May 9 Friday, May 10 Saturday, May 11 ****************** Boston, Mass. SHERATON BOSTON HOTEL ****************** FOR MORE INFORMATION Call 609-921-3717 Save the Date: FALL CONFERENCE * San Diego, CA * October 25-27 SPEAKERS: Sidney Baker, M.D. * Jayne Barese, R.N. * Mark Blaxill, MBA * Kenneth Bock, M.D. * Jeff Bradstreet, M.D. * Timothy Buie, M.D., Ph.D. * Jane El-Dahr, M.D. * Barbara Loe Fisher * Sudhir Gupta, M.D., Ph.D. * Paul Hardy, M.D. * Walter Herlihy, Ph.D. * Woody McGinnis, M.D. * Jon Pangborn, Ph.D. * Karl Reichelt, M.D., Ph.D. * Bernard Rimland, Ph.D. * Karyn Seroussi * Paul Shattock, Ph.D. * Andrew Stoll, M.D. * Andrew Wakefield, M.D. * Rosemary Waring, Ph.D. * Carol Wester, MSN, CSN * TOPICS: Neuro-toxic effects of and successful treatments for elevated mercury and other heavy metals * The role of immunizations in autism and how to decrease the risk * A fresh look at the epidemiological studies supporting the relationship between autism and thimerosal * The latest research on secretin * The MMR controversy * Nutritional strategies for improving health and cognitive function of the autistic child * The role of omega 3 fatty acids * Understanding the immune system's role in autism * FRIDAY, MAY 10: GENERAL SESSION SATURDAY, MAY 11: WORKSHOPS: 1. Forum for Parents New to DAN! 2. Training for New DAN! Practitioners 3. Advanced Training for DAN! Practitioners *THURSDAY, MAY 9: 7 PM to 9 PM SPECIAL MOTHER'S DAY GIFT CHOOSE A FREE WORKSHOP: Workshop I: for Mothers of Autistic Children. Come hear the latest tips on getting your health in order -- including: nutrition, exercise, yoga, comfort measures, and coping strategies for moms. (or) Workshop II: for Moms and Dads: Practical Strategies for Dealing with Teens and Adults with Autism -- by Carol Wester, MSN, CSN

Hi I have been off the computer for awhile due to computer problems, so may have missed any discussion on this topic. Monica, I used the IBN number (are those the correct letters? I keep remembering about Brenda-Lee's boyfriend and can't get past that. LOL)that you gave me. I was called today and told they were unable to order this book. So much for the gift certificate. I thought you (Lisa L) wanted us to tell you if this happened to us??? Janelle

Action Alert: Urgent! -- Baby Hair Samples Needed For Thimerosal (Mercury) Study -- Urgent! [This Research Action Alert is from Bernard Rimland, Ph.D. of the Autism Research Institute.] A small group of concerned researchers and physicians, including Amy Holmes, M.D., has been invited to meet with government officials in mid-February to hear our objections to the continued use of mercury-containing vaccines. Dr. Holmes will be presenting her important research findings onthe mercury levels in the hair of young autistic and non-autistic, normal children. Dr. Holmes has enough autistic 'baby hair' for her study but she needs more 'baby hair' from non-autistic, normal children (boys only). Note that hair is needed from the baby's VERY FIRST-EVER HAIRCUT. I am asking parents throughout the United States to assist, if possible, with this very important research study. Please ask your friends and neighbors to help. The normal control children must meet the following criteria: A -- boys, born in the U.S. between 1988 and 1999 B -- does NOT have autism, PDD, ADD/ADHD, asthma, retardation, diabetes or any other diagnosable condition C -- does not have a close blood relative with autism or similar disorder D -- prior to the date at which the hair sample was cut, had received all of the required vaccinations on schedule, according to the American Academy of Pediatrics. E -- at least a tablespoonful of hair from the FIRST haircut is available The hair sample should be placed in a plastic baggie and mailed in an envelope with the following information: 1 -- "Non autistic child hair sample': and child's name (nickname or alias okay) 2 -- Sex (boy) 3 -- Date of Birth 4 -- Date (approximate is okay) at which the hair sample was cut 5 -- Did child receive all scheduled vaccines prior to the first haircut? __ Yes; __ No; or ___ child had not been vaccinated prior to haircut 6 -- Child's home address with zip code, telephone, and email address (if any) 7 -- Your name, mailing address, telephone, and e-mail address Mail by January 24, 2002 to: Amy S. Holmes, M.D. 7777 Hennessy Blvd., Suite 101 Baton Rouge, LA 70808 The laboratory technicians will analyze only as much hair as they need to use. Any surplus hair will be saved and returned to the family, along with a copy of the laboratory findings for that child and a small gift for both you and the parents of the normal (control) child as a token of appreciation for your help.

I made this. It was easy to make, although I think I will make it into cereal bars next time. Remember to cool completely before removing (or, probably also, slicing into bars). Use the flake cereal of your choice, or a combination. You will beat the egg whites for what seems like forever, but it works. Rachel Vivace, 26yo w/Asperger's Syndrome Mother of Matthew, 6.5yo w/Autism I got this from the Farm Journal's Country Cookbook: Corn Flake Kisses 1/4 t. salt 2 egg whites (I used Just Whites, reconstituted) 1 c. sugar 1 t. vanilla or grated orange peel 3 c. corn flakes Add salt to egg whites and beat until foamy. Gradually beat in sugar. Continue beating until mixture stands in peaks and is glossy. Fold in vanilla and corn flakes. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake at 350 degrees for 15 minutes, until set and browned. Makes around 4 dozen.

Just in case anyone is needing to make chili for a crowd (I'm making chili for 150 this weekend for a church fund-raiser), I received confirmation from GFS (Gordon Food Service) that the starch in their Mexican Chili Beans is from corn. The cans are over 6 pounds, so you'd need a big pot, though chili always tastes better the second day, after the flavors have a chance to blend. My Mom often freezes leftovers in one-meal portions. Janette

I verified this with the company. It is gluten and dairy free. It tastes like "I Can't Believe It's Not Butter." The regular contains dairy, so make sure you get the light. Says not to cook with the light, but I do it all the time with no problem; just make sure if you need to melt it that you whisk it together before adding to a recipe, as it tends to separate. Great stuff. Rachel Vivace, 26yo w/Asperger's Syndrome Mother of Matthew, 6.5yo w/Autism

I just found this recipe that had been previously posted to one of these sites. It is wonderful. I tried it with buckwheat and rice flour mix and it was good. I also tried it with soghurm (sp?) and rice and cornstarch and it was even better. The kids were thrilled to get donuts again, and best part is there is NO yeast. I don't have a deep fryer, so I used my smaller saucepan and used safflower and corn oil, but I think any oil is fine. I used my candy thermometer to check the temps. It was easy and delicious. And so much less expensive than ordering them from somewhere. Enjoy. Donut Recipe large saucepan heat oil to 375 degrees or use a small fryer. In large bowl combine: a.. 1/4 tsp. Cinnamon b.. 1/4 tsp. Nutmeg 1 1/2 c. GF mix flour c.. 1/3 c. sugar d.. 1/2 tsp. Salt 1 1/2 tsp. xanthan gum e.. 2 tsp. baking powder In small bowl, combine: a.. 1 egg slightly beaten b.. 1/2 c. Darifree 2 tbls. caonla oil c.. 1/2 tsp. Vanilla Add wet ingredients to dry and stir with a fork just until moist. Drop by teaspoonfuls into oil. Fry 1 to 1 1/2 minutes per side until deep golden brown. Drain on paper towel. Mix in a ZipLock bag: a.. 1/2 cup sugar b.. 1 tsp. cinnamonDrop warm doughnuts into sugar mixture. Makes 24 to 30 doughnuts

Hi Everyone, Is sweet potato powder the same thing as sweet potato flour? Also any suggestions for using it. Thank you in advance for your help! Sincerely, Okiemomx2@...

The following list was provided by White Wave after I contacted WW fom the website: whitewave.com I hope it helps. For more info, go to whitewave.com click on FAQ's, then click on Special Dietary Concerns. geralyn White Wave Gluten-free Product List: Soymilk Silk Organic Plain Silk Vanilla Silk Chocolate Silk Mocha Silk Chai Silk Nog Silk Soymilk Creamer Silk Soymilk French Vanilla Creamer Cultured Soy yogurt All flavors are gluten-free Tofu Hard Tofu (Tidal Wave) Organic Soft Tofu (Water Pack) Organic Firm Tofu (Vacuum Pack) Extra Firm Tofu Organic Firm Tofu (Water Pack) Fat Reduced Tofu Transitional Firm Tofu (Vacuum Pack) Tempeh Tempeh Original Soy Tempeh Wild Rice Tempeh Soy Rice Tempeh Sea Veggie -- David and Geralyn Ashburn <dgashburn@...

To give you some idea of cost, I pay £1.09. English pounds. You can use this to compare the cost if you get them to ship. Lesley

Jen, Solait soy is gfcf. I used to use it in recipes before we turned up allergic to soy...but Andrea has a good point about the throwing up indicating an allergy. If I were you I'd try rice milk (Better Than Milk rice-dry, or Westbrae or Pacific rice-liquid) or Darifree potato milk-dry. Joyfully, Sue C.

Hi I am new to the group and have been lurking for around a week. I have learned loads and have decided to start my son, 12 on the Gfcf diet. He doesn't as yet have any diagnosis, but we have been told to treat it as autism. He is very violent and has blackouts. So far I have found the diet to be helping, but i am sure other things are affecting him. Soon after he eats breakfast in the morning he begins to repeatedly blackout. This has happened 3 days in a row now, but i have given him different breakfasts each day. Day 1 it was a chocolate gluten free cereal and Soya milk. Day 2 I suspected the Soya milk (I am intolerant to Soya) so i Gave him gluten free chocolate cereal alone. Day 3 I suspected the chocolate after reading this list Day 4 I only gave him a banana today but again it has reacted. Now i am stuck, am i looking at a yeast allergy? He also seems to be reacting to peanut butter ( I am intolerant to peanuts too) and blackcurrant squash. What are salicylates? Could that be a connection. At Present i have established he is ok with kettle crisps and chicken. I am not sure about anything else. He is a picky eater anyway and it seems everything he likes is causing a problem. Any advice? Dianne

I thought I'd ask you experts here to see if this milk is acceptable. It's made by White Wave, it's called Silk. I really love the chocolate so it'd figure if one of these ingrediants is gluten or casein or something ;) I checked the web page and it didn't say it was GFCF, and I don't think any of the ingrediants look suspicious, but I thought I'd check it out here and see if any of you know for sure. Here's the ingrediants list: Silk - Chocolate Filtered Water, Whole Organic Soybeans*, Naturally Milled Organic Evaporated Cane Juice*, Cocoa (Dutch Process), Calcium Carbonate, Natural Flavors, Sea Salt, Carrageenan, Vitamin A Palmitate, Vitamin D2, Riboflavin (B2), Vitamin B12.

* I am interested, please post info. Thanks Denise in NY (LJs mom) * On Thu, 17 Jan 2002 17:16:30 EST lesleyrattue@... writes: I did however, find a vegetable margarine, without gluten, milk or soya today which is also non-hydrogenated. It is manufactured by a company in the UK called Granose. If any of you are interested, I can find out if they export to the US and to what outlets. Lesley.

Hi Folks, Does anyone have a recipe for animal crackers? I have the little animal cutters but no recipe! I looked on the gfcfdiet website but could not figure out how to get to the recipes. Did they change something? Thanks a bunch. Charlene

Hi,I have a biscuit recipe that uses arrowroot flour,but I want to use potato starch instead.Is it possible? Paula

I meant granola, not bars :-( But I did try to check out these 2 companies. Kinnikinnick doesn't seem to have it, and Really Great Food doesn't yet have a website for me to check :-( Thanks for the suggestions though! Sharon

The subject line for my post should have been Ener-G granola, not bars. I really like their granola. Haven't tried the bars :-) Sharon

Hey everyone, I usually order Ener-G granola (I love this product) from Gluten Solutions. They are currently out and won't have any in for 2 to 3 weeks. For some reason, ordering it directly from Ener-G is much more expensive. Miss Roben's doesn't carry this. Anyone know of any other supplier of this product? Thanks, Sharon

Hi all, while looking for a powdered milk sub. I saw this at my local co-op. does anyone know if it's gfcf? i tried using better than milk soy but ds threw it up both times. thanks, jen a.

Forwarded by Angela I found a pumpkin seed butter that i love and am trying on my daughter. I added a little sugar and needed to stir it cause it separates but found the taste & texture great. It is green in color though (considering the green and purple catsups out there this may be a plus to kids). It is from Now Nutrition. Jay

We are avoiding salicylates and some recipes I have call for raisins. Are raisins still as bad as grapes or does the drying process help with it any? Also, someone told me white grapes are okay, whereas dark grapes are worse. Does anyone know if this is true and, if so, would white (green) raisins be a safer alternative. Also, while reading the list of salicylates that a wonderful person posted the other day (sorry I forgot who to thank) and poppy seeds were listed on the low end. I don't want to sound paranoid on the drug issue, but since our autistic kids have issues with opiate peptides, does anyone know if poppy seeds could be an area of extreme sensitivities in kids? I have heard of people who eat poppy seeds often testing for trace amounts of opium on drug screens, so I want to make sure I don't send Allie spiraling back to her "druggie days" lol. You guys are the best! Debi

Hi, I'm interested in trying to make a Cornish Pasty (or something similar) for my 5 year old (ASD) son. Does anyone have a GF/CF recipe? I think he would like it because he likes pastry type things and I'm trying to find a way to give him more vegatables. Thanks for any help! Karin

I was at my local Ingle's grocery store yesterday and found Gerber pear sauce in containers similar to that of applesauce cups for older childen. The tops of the plastic containers still said Gerber on them, but it was a more "mature" look for those of you who want it for your kids' lunches. Debi

Rebecca, Welcome to the list and I hope we can help you. You might also check out the use of enzymes, I think that you can have an enzyme shortage due to your 'poor diet and eating disorders' replacing the enzymes may relieve some symptoms of cramping, bloating, etc. You take them when you eat and they contain a mix of enzymes to help digest many foods. I do also recommend the diet, concentrate on good meat, raw veggies, some fruit, and not too many starches. You might also look into intestinal yeast and bacterial infections, usually fed by a high starch- carb diet. Go on a very simple diet for at least two weeks to see if your distressing condition improves before adding back the more processed foods. Angela

Hi everyone! Our hardrive crashed and then we had a virus. I sure missed my computer buddies- all of the support from the group is wonderful. Although I got a lot accomplished (as we are getting ready to sell the house) I definitely noticed I didn't adhere to the gfcf mania I usually do and that I need to do. I was pretty relaxed about reading lables, even though I new the products were once gfcf, I didn't call companies to verify-since I didn't have access to gfcf diet or any groups to keep me updated. How was that for a run-on sentence! Anyway, glad to be back! Hope all are doing well. Now I'd better get back to packing. Ugh. Any tips? Janelle Jane 3 pddnos Jackson 1 nt

Hi, I posted this recipe. I suppose you could use eggs in place of egg replacer. That would be 4 eggs. You would not add any water (skip the 16 T) and probably wouldn't add any water (I mentioned that I added the water when it was too crumbly) at the end either. This recipe calls for ONLY Tapioca flour/starch. No rice or any other flour/starch. I suppose you could add yeast-but I have no idea how it would turn out at all. It doesn't call for yeast, and really doesn't need it (IMO).. This is a really easy recipe. The most difficult part IMO is rolling out the dough and getting the "roll" part made. Andrea

Andrea, I am shocked! My mom fed Cole at an Applebee's on the Missouri side of KC but I don't know exactly where (I'd ask her but she's gallivanting in Florida) and they were awesome, extremely accommodating and he ate there with absolutely no reaction. I fed him at the Applebee's in Sedalia, MO and they were equally awesome. I am so disappointed, here I thought I had a chain I could count on. They do need some education! 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 -Excellence is to do a common thing in an uncommon way. -Booker T. Washington, 1856-1915, American Leader and Educator

I'll give it a try this week. Deanne

Since so many parents on this list have children on the Autistic Sprectrum I thought you would like to hear about the developement of Possibility Ranch in California. When complete it will be a working farm, designed for adolescent and adult autistics. They will hold regular jobs there, live on site and do the things they enjoy doing within a supported community. It's very exciting. Their web page is under construction but you may watch the contruction at www.possibilityranch.org regards, Marian

Goodmorning, Please Help!! The recipe that was posted a while back for cinnamon rolls, can you tell me if I want to use eggs instead of egg replacer, how many should I use.(the recipe called for 4 T egg replacer and 16 T of water.) Also Do I use all tapioca starch flour, or do I use rice flour besides. And my last question..is it possible to add yeast to the recipe? I know this seems like a lot of questions, but I'd really love to try this recipe!! Thank you for any help you can provide Sheila

Has anybody ever tried to make their own eggless pasta? I want to try it and make some ravioli. If you have a recipe I would be very grateful if you would share it. Thank you Lesley.

I am in the UK and could not pick up the show. Was it as good as expected as I will order a copy of the tape if you think it was worthwhile? Lesley.

Hi - I just wanted to quickly introduce myself, because I have a tendency to jump right into things like for those already involved to know who I am. I'm 19 but for about 5 years have been suffering with stomach/digestive aches and pains. It comes in spurts and started right around the time I became so annoyed with my sniffling that I went to an allergist. They skin tested me for everything in the world except foods and I came up positive to it all ('cept animals oddly enough). I've slowly been realizing that my unhealthy habits have been catching up to me and are probably the cause of my pains. I frequently am so crampy and in pain I cry and then have to run to the bathroom a few minutes later. On top of which I've noticed my stomach issues coincide with headaches, nauescia (sp?), some depression, fatigue and ear aches. I've been looking around online for days and have come to the conclusion that I probably have IBS and food allergies. I should go to the doctor but they terrify me. I decided that since I've lived with it this long and it's never gotten WORSE (just never gets better either) that I'm going to try natural dietetic routes first. If those don't make things better I'll succomb to the medical profession and see if they can offer any non-invasive helpful hints! So my quest for natural cures has led me to this recipe group. I've talked to some who say that changing to this diet due to their kids cleared up all THEIR symptoms of IBS or other digestive diseases as well. I'm all for trying more natural things. I'm pretty convinced I have lactose intolerance at the least (as does my mother) so this diet seems to help me with that area if nothing else. My first food type question is about breads. I read on another diet page (not GFCF but close) that French or sour dough bread is acceptable. Does anyone know this to be true? Do these breads not have gluten or casein in them? Or is it one of those things where you have to read the label ;) Thanks to you all in advance for dealing with me! Hope this evening finds everyone well. -- Rebecca --

Marian, A dear friend of mine had an awful experience with this program--not with the food itself, but with the people who run the program. I will go into more detail privately if you like, but the main problem was that my friend and the Special Foods folks had different ideas about what would help her son most, and they kept implying that if she cared about her son, she would do what they said. In my book, that's an unforgivable approach to take with any parent, let alone the parent of an autistic child--a parent who has been knocking herself out since her son's dx. It wasn't even that she was unwilling to do more--she just thought that the "more" that was needed was different from what they were recommending. The program isn't only concerned with discovering food intolerances--it is concerned with sensitivities to myriad substances in the environment, and it is necessary to eliminate them from the environment. Can you get rid of all the plastic in your house? Got any finished furniture? It is really hard to get your house "clean" in order to find out whether your child is reacting to a food rather than a plastic toy. Please write to me off-list if you want to know more facts. I know this is an emotional response, but I wanted to say something more than "Run far, run fast!"--my first response. Amanda mom to Chase

I am soooo confused. I took my son to an allergist in October since my son still has diahrea. She tested him for 32 food items - 10 of which he showed allergic to (soy, fish, broccoli, corn, squash, yeast, milk, orange, strawberry & tuna). I eliminated those 10 items from his diet. I noticed no difference. The allergist told me to challenge each item - one per week. She said to try to give as much of that food as possible during that week (ie. when testing corn, give him corn pops for breakfast, cornbread with lunch and corn on the cob with dinner etc). I asked her what to look for and she said any physical changes. I first tested broccoli and saw no change. Then came squash with no change. This week we tried corn. It has been a week and he is sick but I don't know if it is related. His diahrea is worse but smells like he has an infraction, he has a low fever, had a bloody nose for the first time in his life and his voice is hoarse. My oldest has a cold so I think he may have just caught it since they share a room. My son has never had excema, circles under the eyes, itchiness, etc., just the behavior problems that go with autism and diahrea. I am beginning to think that either my son is allergic to so many foods that were not on the test so I can't get a time when he is not having a reaction or that he is actually not allergic to anything (though gluten & casein intolerant). Honestly the only food that seems to effect him other than wheat and dairy is raisins but he tested fine for grapes and I verified with the company. I think the diahrea may be either due to yeast or cross- contamination since the whole family is not GFCF (though I can't imagine because we are careful). Any thoughts? Should I continue to withhold the items he tested allergic to? Should I continue to challenge the foods even though I don't know what to look for? Monica

Does anyone know if Cod Liver Oil reduces hyper activity? Has anyone heard of a Dr. Megson that is from VIrginia? If anyone has some insight of either of this issues, please e-mail me! Thanks Sue..

I thought rice syrup was made with barley malt or some such gluten-containing ingredient? Where do you find GFCF versions? Janette

I'm trying to find the breakfast cookie recipe using orange juice, raisins & coconut in the recipe. Could someone point me in the right direction? This group is terrific, thanks for all your help. Sandy

Thank you for taking the time to post the recipe. I will give them a try when I get my flour delivery. Lesley.

Hi,I'm Paula from Brazil,I'm 24 and I was diagnosed Celiac a few weeks ago after 2 years sick. I want to to share with you my bread recipe,sorry my bad English. Potato breads are very popular in Brazil,they are fluffy and tasty. BRAZILIAN POTATO BREAD 2 eggs 1 cup warm milk 1/2 cup oil 300g(11 ounces)cooked,mashed potatoes mix well. In a separate bowl combine 400g (14 ounces) potato starch 1 package instant yeast 1 tablespoon sugar 2 teaspoon salt combine the 2 mixtures and beat for 3 minutes. rest for 40 minutes preheat oven to 350 and bake until golden makes 1 big bread Love, Paula

I just have one more question, and I promise this is a quick one seeing as how I should be sleeping right now. Is there anyone else out there in this wonderful list who lives in SC, upstate to be exact?

Hi everyone, I haven't posted in a while, but I had a question about getting a diagnosis of celiac disease. The doctors in my area are clueless and thought I was nuts for suggesting that my, at the time 18 month old 30 lb., son might have celiac. He is a very big boy, currently is 22 months old and still weighs around over 30 lbs. I took him off all dairy and gluten and saw an immediate improvement, not only in his BM's, but also in his language, he started talking some. Whenever he has a slip-up, he gets runny BM's again, but sometimes it might be the next day, it's not always right away, depending on if it was a milk or gluten slip-up. Anyways, the doctor that I saw ran some "tests", took blood and a stool sample, and said my they all came back fine. But I later found out that he didn't really test for anything, so I'm not sure I want to waste my time by going back to him, as he's not taking this seriously. I want to have him allergy tested, but how do I go about getting it done accurately? My oldest had it done by having his blood drawn and showed he wasn't allergic to anything, which I know is not correct because every spring and fall he gets tons of upper respiratory infections. Well, I'll stop for now seeing as how this is an incredibly long post (sorry about that), but I'm sure I'll have lots more questions later. Cassandra, mom to Joshua, 4 1/2, diagnosed autistic, ADHD, OCD, etc. Matthew 22 mos, developmental delay, currently in OT and ST BTW, Matthew has tons of ear infections and constantly is getting uninfected fluid in his ears. He had tubes put in a year ago, and 1 just fell out and the ear is already infected again. Could this be somehow related?

I just want to thank all of you for making my life better. I learned I am gluten and Casein/Whey sensitive in April. Then I learned that my daughter has the same genes that I do and is at risk for Celiac also. This email list has been a lifesaver for us for recipes and support. You are all so wonderful. I can't thank you enough. I'm on a few other email list but they aren't nearly as nice and certainly don't offer the ideas and support you do. Thank you! Jill/Texas

in response to: ((( am very happy with the overall behavior of her with her vitamins and minerals. Allie was rather lethargic and low toned before, due to major vestibular and tactile issues. The vitamins seem to have slightly increased her tactile defensiveness/awareness, but she is also more active, which offsets the negative behaviors for us. Debi ))) am not using kirkmans... but generally am using some... so thought to respond/reply/speak to same subject..... because notice same type of changes in daughter (aspergers, just turned 9, started enzymes (www.houstonni.com) aprox a month ago, along with some other vitamin/mineral/probiotic supplements... she is a child who has very serious vestibular (although sons vestibular issues are strong as well, he seems to have the most amazing balance... was doing headstands in crib at age 19-20 months onward... and started to ride a two wheeler at 1 month prior to second birthday...) cannot ride a bike, perhaps will not this year yet.. but she not only was lethargic/low muscle tone enough that she confessed in confidence that she couldnt push the pedals hard enough to make them move... :o( (poor sweetie) and the tactile is a strong issue as well, tastes, and textures in foods... thus (partly due to this am sure, but seems a strong co-relation with gluten sensitivity, as well as casein... and seemingly a "leaky gut" causing the opioid effect) she has failure to thrive.. being only 45 lbs right now.... same weight she was at age 6 :o( ...... anyways... these supplements, (the MOST NOTICEABLE change from the enzymes) have helped lots with her sensory issues... NOW she SKATES!!!!! on new years day, went out and made a skating rink for son and her.... she actually wanted to go... but she decided that she wanted to learn how to skate... wanted to join a hockey team(this from a child who never wants to join anything, especially any sports.... she would be tired after walking to end of driveway (it is about 900 yrds quite long) to catch school bus, while carrying her packback..... )... so now she wants to learn skating... and join a team next yr.. skating a couple of hours a day.. on and off.. taking breaks sometime.. sitting on side of dock (we have ice in front of house on lake).... she goes sledding andawalks up the hill.... unlike usually she would come in after a few times of sliding saying she was tired to walk up the hill... now she goes sledding for 2 hours!!!!!!..... minna

Yes, infact I made dumplings last night with the sorghum flour. I guess its really the main flour I use, mixed with arrowroot, tapioca and/or potato. I bake and coat with Miss Robens sorghum also. On Sun, 13 Jan 2002 10:30:58 -0500 "Sharon Ross" <sharongregr@... writes: Have you tried the sorghum flour and if so have you been happy with the sorghum flour from her? Sharon

I was asked by my son's teacher to bring cupcakes in honor or MLK Jr's birthday this Friday. I would like to bring in cupcakes which would taste and look like they came from a mix. Does anyone have a recipe resembling this?

In a message dated 1/13/02 4:08:45 AM Eastern Standard Time, artangel@... writes: FYI, Halvah isn't a butter--it's sold in BLOCKS. You chip off a chunk to eat it. it is candy (and really delicious.) LL

Wow! What an active group. I've scanned some of the (ten thousand+) archives, and I'm impressed with the number of recipes. Looking forward to trying some soon. We have been CF since 1993, and GF/CF since '97. While the diet is sometimes a struggle (usually at 5:30pm on a Wednesday, just home from gymnastics and, oh, darn, I forgot to thaw the meat, and of course, Pizza Hut doesn't deliver wayyyy out here <G challenge put in front of me is a thrill. And my daughters see foods on TV or in my cookbooks (the gluten- and casein-filled books with the lovely color pictures), and say "Mommy, I want this to eat" fully convinced that Super-Mommy can cook it in a way that they can eat it. (And, since they've never had it the "right" way, they don't know what they're missing -- as long as it LOOKS "right," then it is!) On another note: *Is there anyone on this list from the Hickory/Morganton area in NC?* Jennifer G

or lemon juice to "curdle the thick milk. Is there a more complete description of this procedure? Janette

Stews for the winter months: Ground Beef Stew 1 1/2 lb Ground beef 1 Chopped onion 4 sl Bacon diced 1 Chopped green pepper 3 Potatoes peeled and diced 2 ts Mustard 1/4 ts Pepper 2 c Boiling beef or vegetable stock or canned broth 6 tb wine or cider Vineger Brown meat, onion, bacon and green pepper; drain. Stir in remaining ingredients. Simmer unitil potatoes are tender over low heat, about 45 mins. Fast Stew 1/4 lb Lean ground beef 1 lg Onion, sliced wafer-thin 4 Carrots, sliced wafer-thin 2 Potatoes, halved, sliced wafer-thin 3 Ribs celery, sliced wafer thin 1 c Boiling broth or stock 2 Bay leaves 1/4 t Dried thyme Salt OR garlic salt Pepper 1/4 c tomato juice or V8 1t cornstarch or tapioca flour Brown beef in skillet. Leave it lumpy. Discard any fat. Stir onion into skillet and cook 1 min. Add broth. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine tomato juice and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins. S: The Slim Gourmet Brunswick Stew 3 oz Chicken breast 3 oz Ground chuck, cooked 12 oz Tomato juice 1/2 sm Onion 1 c broth 1/2 ts Red pepper 1/8 c Wine or Cider Vinegar Skin chicken and boil until tender. Broil beef until brown. Debone, chop chicken very finely. Cook tomato juice, broth, and onion slowly (30 minutes). Add pepper, meat, and vinegar. Add salt and pepper to taste. Cook very slow in heavy pot until thick. Baked Beef Stew 3 lb Stew meat -- cubed 1 can Tomatoes with green chilis -- large 1 tbsp Sugar 1 pkg Frozen peas 1 tbsp Salt 6 Carrots -- sliced 1 tsp Pepper 3 med Potatoes -- cubed pinch Thyme 3 med Onions -- coarsely chopped pinch Marjoram 1 c Celery -- chopped 1 pinch Rosemary 3 tbsp Tapioca Put all ingredients in a deep casserole, cover tightly and bake for 5 hours at 225 degrees. Not necessary to brown the beef first. Curried Veggie Stew 2 lg Onions, sliced 1 1/2 lb Potatoes, cut into chunks 1 ea Cabbage, cut into eigths 1/2 ea Head cauliflower, break into pieces 4-5 carrots, cut into 1/2 inch pieces 3 T oil or Ghee 1 T Curry Powder Boil the cabbage. Fry the onions in the oil until translucent. Add curry powder, cook for one minute.Add 1/4 cup water to the onion mixture, cook for 5 minutes add carrots and potatoes and cook 15 minutes. Add cauliflower, cook 5 minutes add cabbage, cook for 15 minutes. Native Bean Stew 1 1/2 c Dried anasazi beans 1 1/2 c Dried pinto beans 10 c Water 1 ts Salt 3 c Dried indian hominy 3 ea Green anaheim chiles (mild) Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish. Lamb stew 2 1/2 lb lamb cut in cubes 1 1/2 lemon 1/2 c olive oil 2 lb tomatoes chopped 2 ts salt 1/4 ts pepper 1 sm cinnamon stick (optional) 1 TB sugar (optional) Sprinkle lemon juice over meat and leave for 1 hour. Heat oil in a frying pan and brown meat. Transfer to large saucepan. Put tomatoes in frying pan. Add salt, pepper, cinnamon and sugar. Boil for 5 minutes and add to meat. Simmer covered for 2 hours. Serve with potatoes, rice, macaroni or spaghetti Chili Verde 5 whole fresh Anaheim chile seeded peeled 5 whole poblano chilies peeled seeded 2 tablespoons olive oil 1 cup yellow onion diced 1 1/2 teaspoons garlic minced 1 1/2 jalapeno chile minced 3/4 teaspoon oregano 3/4 teaspoon cumin 4 cups chicken stock 1 potato medium peeled, cut in 1/2 inch dice. 2 cups chicken breast uncooked cut in 1/2 inch dice 1 cup cilantro loosely packed large stems removed salt -- to taste Cut Anaheim, and poblano chiles in half, remove the seeds , char and peel. In a large skillet, heat the olive oil and saute the onion until translucent. Add the garlic, jalapeno chiles, cumin and oregano, and saute for several minutes. Add the chicken stock and bring to a simmer. Then add the potatoes and cook until just tender. With a slotted spoon, remove 1 cup of potatoes and reserve. Add the diced chicken and poach gently in the onion- chili- potato mixture until chicken is cooked through. Remove from the heat immediatly, transfer to a bowl, reserving 1/2 cup of the liquid in a small bowl. In a blender, puree the reserved potatoes, half the chilies, and the cilantro with the reserved half cup of liquid. To the chicken add the puree. Season with salt. Serve imediately to retain the fresh green color and flavor of the soup. Baked Lentil Stew 1 lb Brussels sprouts 1 c Dried green lentils 3 c -- water 1 c Onions -- chopped 2 c Celery -- chopped 1 c Carrots -- sliced 4 c Rutabaga -- chopped 4 Bay leaves 1 tb Fresh gingerroot -- grated 2 tb GF Tamari Preheat oven to 350 deg. Cut an "x" in the bottom of each Brussels sprout. Combine Brussels sprouts and remaining ingredients (except tamari) in a large baking dish. Bake, stirring occasionally, until lentils and vegetables are tender, about 1 hour.Add more water to stew while baking if necessary. Stir in tamari and serve warm. Variation: Serve over brown rice or your favorite grain. Okra Stew 2 lb Okra, fresh 2 ea Onions, lg, chopped 2 ea Garlic cloves 4 tb oil 2 lb Lamb, beef or veal, cubed 1/2 lb Tomatoes, ripe, sliced 1 cup water or stock 1 tb Tomato paste Salt and pepper 1 ea Lemon (juice only) Wash fresh okra and cut off stems. Fry the chopped onions and whole garlic cloves in oil until both are golden and the garlic is aromatic. Add the cubed meat and brown all over. Then add the prepared okra and fry gently for a little while longer. Add the tomatoes, continue to cook for a few more minutes, and cover with water in which you have diluted the tomato paste. Season with salt and pepper, and stir well. Bring to a boil and simmer over low heat 1 1/2 hours or more, until the meat and vegetables are very tender and the sauce is reduced, adding a little more water if necessary. Remove from heat, and add juice of one lemon. Stir and serve. Po Stew 2 lb Lean beef round steak boneless 1/2 c Water 1/2 c Tomato sauce 4 lg Potatoes -- peeled, cubed 1 Green bell pepper-slice thinly 1 Rib celery -- chopped 1 Yellow onion -- sliced thin 3 Carrots -- peeled and sliced 1 Sprig fresh parsley or 1 tb Dry parsley 1 Bay leaf Cut round steak into 1-inch cubes. Brown beef cubes over high heat in a nonstick skillet. Add the rest of the ingredients to the skillet. Cover and simmer for 1 hour over medium heat until the meat is tender. Basque stew 1 1/2 pounds Boneless lamb shoulder 1 cup Stock 3/4 cup Onions -- chopped 1/2 tablespoon Garlic cloves -- crushed 6 medium Carrots -- 3/4" pcs 12 ounces Turnips -- 3/4" pcs 1/4 teaspoon Thyme leaves 1/4 teaspoon Rosemary -- crumbled 1/2 teaspoon Black pepper You may substitute pork shoulder or beef chuck for the lamb. Use beef stock for beef, chicken stock for pork or lamb. Basic stew: Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients but vegetables to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender, adding vegetables during last hour. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours. Bean & Eggplant Stew 1 c Great Northern beans, dried 2 tb Olive oil 3 Bay leaves 1 t Dried basil 1/2 ts Dried oregano 1/2 lg onion -- sliced 3 Garlic cloves -- minced 1 md Eggplant -- diced 1 1/2 c Cooking liquid from beans 20 Sun-dried tomato halves minced 1 tb Wine vinegar Cook beans in 3 1/2 cups of water for 1 1/2 to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker. Reserve cooking liquid. Heat oil in a large soup kettle over medium heat. Saute bay leaves, basil, oregano and onion until onion is soft and translucent. Add garlic and eggplant and saute for 5 minutes. Add remaining ingredients. Cover and simmer, stirring ocasionally, until eggplant is tender. Serve immediately. Green Bean Stew 1/2 c Olive oil 2 Onions, chopped 4 Garlic cloves 2 lb Grean or Runner beans, trimmed & sliced 1 lb Tomatoes, chopped 1 tb Sugar 1 t Salt 1/2 ts Black pepper 1 t Basil 2 c Stock Heat oil in a pot & fry the onion for 2 minutes. Add garlic & fry together. Add the rest of the ingredients & the seasonings. Mix together well. Fry for 5 minutes. Add stock. Simer till the beans are tender. Curry Stew - Beef 2 lb Boneless beef stew meat 3/4 ts Salt 1 ts Tumeric 1/2 c Veg oil 2 Yellow onions,finely chopped 5 cl Garlic, minced 1 ts Minced fresh ginger 1/4 c Cumin 1 tb Coriander 1 tb Paprika 1 ts Cayenne 1 ts Cardamon 1 tb Chopped fresh Cilantro 4 md Potatoes, peeled, quartered 5 c Water In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium. Add onion, garlic and ginger and sautee 3 min. Add the beef mix and spices and sautee 5 min. Add the water, cover and simmer til beef tender. Add potatoes and simmer another 20 min. Zuchinni & Beef Stew 2 lb Boneless chuck or beef stew meat 1 tb Vegetable oil 1/4 tb Pepper 1/2 c Water 1 md Green pepper -- sliced 2 lg Celery -- cut 2" pcs 2 sm Zucchini or other squash Cut 1-1/2" cubes 2 tb GF flour 2 ts Salt 1 md Onion -- slice 14 tb Marjoram 1 Bay leaf 6 md Potatoes -- peel, quarter In a large skillet over medium heat, thoroughly brown the meat in the oil. Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl. Saute the onion in the skillet until transparent and lift out into the crockpot. In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot. Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini. Sprinkle the rest of the salt and pepper. Place the meat on top and cook on low for 8 to 10 hours. Before serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb fat from the top of the liquid and heat in a skillet. Stir the flour and heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as cream, then pour over the meat and veggies. -JEAN ALLEN Pressure cooker stew 1 tb Shortening 1 lb 1-in Cubed Stew Beef 1 lg Onion; sliced 1/2 c Water 4 sm Peeled Potatoes 1 pk Frozen Peas 1 sm Carrot; chunked 1 cn (15 oz) Stewed Tomatoes 1 1/2 ts My Seasoning (follows) A VERY QUICK AND EASY STEW RECIPE Heat the cooker. Add shortening. Brown the meat. Add the vegetables, stewed tomatoes, and water, and place over the meat. Close the cover securely. Place pressure regulator on vent pipe and cook 10-12 minutes with pressure regulator rocking slowly. Cool cooker at once. If desired, make a paste of 1 tablespoon flour and 1/4 cup of water and stir into stew to thicken. Another method of preparing stew is to cook the meat separately 8-10 minutes, then add the vegetables and cook 5 more minutes with the pressure regulator rocking slowly. My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. Deidre Anne Penrod, Prodigy Food & Wine Board Black Bean Stew 1/2 c Black beans, soaked 1/2 md Turnip, cut into rounds & each round halved 1/4 ts Nutmeg 2 lg Carrots, quartered 1 t Dill weed 3 lg Potatoes, quartered 2 tb Parsley 1 lg Onion, sliced 1 md Parsnip, quartered 1/2 ts Oregano 1/2 c Green peas 1/2 c Mushrooms, halved Salt & pepper Water or stock to cover In the bottom of a large casserole dish, arrange the turnip slices & sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans. Pour over enough water or stock to cover & season with salt & pepper. Cover with a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings & cook for a further 30 minutes. This dish emphasises the taste of the root vegetables. Add whatever vegetables & herbs you wish. I used black beans to add some protein. If exchanging legumes, be sure to use ones that can stand a lot of cooking, kidney beans or chick peas, for example. Bouillabaisse(Fish Stew) 1/4 C. olive oil 1 C. chopped onion 3 Cloves garlic -- crushed 4 Bottles clam juice -- (8 oz.) 2 Cans whole -- (1 lb. 12 oz.) peeled tomatoes, undrained 1 orange peel spiral (2-inches) 3/4 Tsp. salt 1 Lb. cod steaks 1/4 Tsp. crumbled saffron 1/4 Tsp. fennel seed 1/8 Tsp. dried thyme leaves 1/8 Tsp. pepper 2 bay leaves 2 Pkg. frozen rock-lobster tails -- (8 oz.) 1 Lb. halibut steaks 1/2 Lb. sea scallops This recipes takes time, start the night before. The night before. Heat olive oil in an 8 quart kettle. Add chopped onion and 3 cloves garlic; saute until onion is tender, 5 minutes. Add clam juice, undrained tomatoes, 3/4 cup water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil. Reduce heat and simmer mixture, covered 30 minutes, stirring occasionally. Remove from heat and let cool, about 1 hour. Then refrigerate, covered, overnight. Next day, with sharp knife, cut the frozen lobster tails (shell and all) in half crosswise. Wipe cod and halibut with damp paper towels. Cut into 1 1/2-inch pieces or leave whole. Rinse sea scallops in running cold water; drain. Bring tomato mixture to boil. Add frozen lobster. Simmer, covered, 4 minutes. Add cod and halibut pieces; simmer covered 10 minutes. Add sea scallops over low heat, 5 minutes. Spoon bouillabaisse over garlic toast. You can substitute for different varieties of fish, if desired. Cabbage & Bean Stew 1 c finely chopped onion 2 carrots, halved lengthwise and sliced 1 large rib celery -- halved and sliced 1 teaspoon caraway seed 2 cups chopped green cabbage 2 cups water 1/4 teaspoon salt 1 tablespoon brown sugar 16 ounces canned tomatoes -- with juice 15 ounces canned white kidney beans -- drained and rinsed 1 tablespoon cider vinegar 1/4 cup chopped fresh parsley -- optional Saute onion for 3 minutes in a large saucepan coated lightly with oil. Add carrot and celery; saute 3 minutes. Add caraway and cook, stirring, 1 minute. Stir in cabbage, water, and sugar. Simmer, covered, 5 minutes. Stir in tomatoes with their juice, breaking them up. Simmer, covered, 20 minutes. Add beans and vinegar. Simmer, uncovered, 5 minutes until heated through. Stir in parsley. Chicken Skillet Stew 1 pound red-skinned potatoes -- cut in 3/4" 2 cups sliced celery -- divided 1/2 cup celery leaves, chopped -- divided 1 tablespoon vegetable oil 12 ounces boneless skinless chicken breast cut into 1" pieces 1 cup red bell pepper -- chopped 3 tablespoons tomato paste 1/2 teaspoon dried rosemary leaves -- crushed 1/2 teaspoon sugar 1/4 teaspoon black pepper salt Bring 1 qt. water to a boil in med. saucepan over high heat. Add potatoes, 1 cup celery and 1/4 cup celery leaves. Reduce heat to med.; simmer, covered 7-8 min. or until potatoes are tender. Drain, reserving cooking liquid and vegetables separately. Heat oil in large nonstick skillet over med.-high heat. Add chicken, bell pepper and remaining 1 cup celery. Cook, stirring constantly, 6-7 min., or until chicken is no longer pink. Stir in tomato paste, rosemary, sugar, black pepper and 2 cups reserved celery liquid. Bring to a boil; cook until sauce thickens, about 4 min. Add reserved potatoes and celery. Season to taste with salt. Sprinkle with remaining celery leaves. Angela

New England Clam Chowder 4 tbs. olive oil 1 cup large diced onions 1/2 cup tapioca or other starchy flour 3 cups clam broth 2 cups GFCF milk 2 6.5oz. cans chopped clams 1/4 tsp. white pepper 1 tbs. chopped parsley 1 tsp. thyme 1 bay leaf 4 cups potatoes, 1" cubes In a large pot, sauté the onions over medium heat in the olive oil until they have softened. Add the flour and incorporate thoroughly. Add the clam broth and the milk and whisk the mixture until it is smooth. Add the chopped clams, white pepper, parsley, thyme and bay leaf to the soup. Bring the soup to a boil, cover and reduce the heat to a simmer. Continue cooking the soup for 45 minutes. stir occasionally. After the soup has cooked for 45 minutes, add the diced potatoes and simmer for an additional 15 minutes. Remove the soup from the heat and serve. Potato Latkes 1/4 cup vegetable oil 4 baking potatoes 1 egg 1/4 cup GF flour 1/2 cup onions, finely diced 1/2 tsp. salt 1/2 tsp. black pepper 1 tbs. chopped parsley Wash and peel the potatoes. Grate the potatoes into a mixing bowl. Press firmly on the grated potatoes to remove excess water. Add the egg, flour, diced onions, salt and pepper and mix thoroughly. Preheat a large non-stick skillet over medium high heat. Add the olive oil to the pan. Wait for the oil to become hot before adding the pancakes. Drop approximately 2 tbs. of the mixture per pancake into the hot oil. Fry the pancakes for 3-4 minutes per side. Remove them from the oil when they have become golden in color and have a crispy texture. Serve the pancakes with a dallop of sour cream substitiute. Garnish with the chopped parsley. Of course my kids like this with ketchup. Soft Pretzels 1 package dry active yeast 1 1/2 cups bean mix flour 1 tsp. xanthan gum 2 tbs. vegetable oil 1/2 tsp. salt 1 1/4 cup millet or sorgum flour or more mixed flour 4 cups water 2 tbs. baking soda 2 tbs. coarse salt Dissolve the yeast in the warm water and let stand for 10 minutes. Add the vegetable oil, salt and 1 1/2 cups flour and xanthan gum. Stir togrther until thoroughly combined. Add remaining flour and knead dough for 5 minutes. Let the dough rest for 1/2 hour. Divide the dough into 12 equal shapes. Roll them into 18" lengths and form them into pretzel shapes or cut each length in half to make sticks. Preheat oven to 475 degrees. Let them rest for 30 minutes. In a large pot, place the baking soda and water to a gentle boil. Let the pretzels rise for a 1/2 hour. Add the pretzels to the boiling water for 1 minute. Remove and place on a greased sheetpan. Sprinkle with coarse salt and bake for 12 minutes. For crispy pretzels don't boil, just form and bake on greased sheet. Vegetable stock - basic 2 qt Cold water 8 c Vegetables -- cut into 1" Pieces First choose the ingredients to reflect the soup in which the broth is being used. A general guideline for making vegetable broth is to use about 8 to 12 cups of vegetables cut into pieces no bigger than 1 inch. Put these with 2 quarts of cold water in a large nonreactive pot with no more than six different herbs. Bring to a boil over high heat, then lower the heat and simmer for 30 to 45 minutes. Strain and use as is or concentarte the flavor by simmering to the desired strength (by taste). When using dried herbs, lessen quantities by one-half to two-thirds but always add *to taste* vegetable: carrots, celery, potatoes, winter squash, summer squash, chard, kale, tomatoes, mushrooms, eggplant, lettuce, green beans, celeriac When available use: fennel bulbs, asparagus, peas Herbs (limit 6): basil, bay, borage, garlic, garlic chives, hyssop, lovage, morjoram, oregano, parsley, sage, savory, thyme spices (limit 2) coriander, cumin, cardamon, fennel seeds, whole cloves, cinnamon Great way to heat up the kitchen and enhance all your cooking - make use and freeze your own stock, use in all recipes where stock or broth or bullion is listed. To freeze use mason jars and allow 1/2-1" headroom. Beef Stock 3 lbs. beef soup bones OR 1 lb. beef with bone-in 1 onion (up to 2) -- chopped 2 stalks celery -- chopped 2 tablespoons dried parsley flakes 2 peppercorns 2 teaspoons salt Place all ingredients in Crock-Pot. Add 8 cups water to cover. Cover and cook on Low for 12 to 24 hours or on High for 4 to 6 hours. If cooked on High, the stock will be lighter in color and less concentrated. Strain and refrigerate. Keeps well 4 to 5 days, or may be frozen. Makes 8 cups strained stock Chicken Stock 2 lb Chicken Bones -- 1 kg 2 Onions -- roughly chopped 2 Carrots -- roughly chopped 3 Stalks Celery -- roughly Chopped 4 Sprigs Thyme 8 c Water -- 2 L/64 fl oz 1 Bay Leaf In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to 1 week or can be frozen. Pressure Cooker stock- Chicken 1.5 lb Chicken parts 2 qt Water as min. 1 t Salt 1 ea Onion, peeled and sliced 1 ea Carrot, sliced 1 tb Veg. oil Wipe chicken pieces with damp cloth and dry; place in cooker and add water. Add remaining ingredients. Bring to boil then skim. Cover and set control at 15. Cook over high heat till pressure is reached. Reduce heat; cook 15 min. Cool cooker naturally or place under running water to cool. Angela

We'd stopped eating bread - too much hassle to bake, outcome too iffy. But fry bread looked easy, so I fried up a bunch. My son loved it, grabbing pieces as fast as they cooled. Tonight I used a piece for pizza crust and topped it with leftover spaghetti sauce & gfcf parmesan cheese and got rave reviews for finally coming up with a decent crust! It's great to have some bread in our lives again. Linda

Could someone please tell me how soon after an infraction that you would see if your child was reacting. My child inadvertently had a rather large portion of Macaroni and cheese after being GFCF for 1 1/2 years. I have not seen a decrease in language or any other behavior changes since the infraction occured 3 hours ago. Does this mean there is not a problem? I would appreciate all of your advice/knowledge! (we did the diet without any diagnostic testing prior to starting the diet so unsure if diet truly an issue)

After much prayer, Allie is again eating more than just french fries and potato chips! This brings me to a point of wanting to begin a rotation diet for her. Because of the limits of what she will eat I am only doing a 24 hr rotation, and will bring it up to 4 day as she progresses. What do I rotate and what do I consider "freebies?" I've received sorgum flour, should I rotate its use? and what about the other flours? I know soy and corn should probably be rotated, but what about pears? And, Allie cannot tolerate salicylates. Does anyone know what fruits would be good besides pears? Should chicken and beef be rotated, as well? Thanks for you help! Debi

Someone from the other list had saved this in a folder and sent it so here it is. Now that I reread it I do rattle on and reuse some words a bit, but between this, Lisa L. letter and the other you could combine and make one awesome letter. From: alwaysaway1@... Date: Sun, 12 Aug 2001 00:19:34 -0400 Subject: [GFCFKids] let the school know about GFCF diet Hi everyone, I just got done typing up my letter and printing it out for LJs new class in September, and I figured I'd post it here too to give an idea to whoever may need it. I did put my phone # on the bottom of the paper for school, but for obvious reasons I am taking it off for the sites here. I think it is important that the teacher and aides be made aware of this, I verbally tell them too, and then they have this letter to remind them. I make enough copies for everyone. Denise (LJs mom) on Long Island New York * Hi, I am Denise Marino - LJ's mom- and I am writing this very important letter to let you and everyone who works with my son and has contact with LJ, be aware of the very special diet that he is on. LJ is to eat nothing but only what I send in with him. He is on a GFCF (gluten free/casein free) diet, also no artificial colors, artificial flavors or preservatives. He also has allergies to certain foods, which I also totally eliminated . And I rotate into his diet 2 items which he has only a class 1 allergy to. The basic GFCF diet also means that cross contamination can be very harmful to LJ also. What this means is that LJ can not be handed something from someone that was just munching out on a devil dog and has traces of this on their hands, and thus LJ will get these gluten molecules into him, causing reactions (sometimes severe). He can not have a sandwich cut with a knife that just cut someone elses sandwich. Any little bit can hurt. I will send all breakfast food and drink in every morning. I will send in his complete lunch and beverage daily also. All lunchboxes will clearly have his name on it. I will provide ALL food reinforcers for LJ, (he does prefer break play time or toys I send in as a reinforcer), but I will still send in food reinforcers incase he's hungry or just wants to snack some. I have replacements for most food, so as he still will appear to be eating as others do, only all his is special - he has popcorn (air popped), special cakes and cookies, special candies, his favorite bread is made of millet, and 2 times a month he can have his special cheese. Just because you see LJ eating chips, doesn't mean he can have any other chips - only the ones I send in. All is food will be in thermos or containers. Please do not heat anything up that I send in. Believe it or not, you can cross contaminate from toaster ovens and micros. LJ is very use to this diet and should eat well without complaints. Fortunately there are store made beverages (certain ones) that he can have (most Capri Sun and most Minute maid and Juicy Juice), so that makes it a little easier for me. I eat at home as he does to avoid any problems with the food. Our pasta is made from rice and also we have a lentil bean pasta. LJ only eats chicken, hen, duck or turkey for his meats also. I make GREAT lasagna, awesome meatballs and a mean stuffed meatloaf - all without beef!!!!! Thanks for reading this, if there are ever any questions about his diet please call me (631) -

Has anyone ever tried this, or something similar, without chocolate? does it turn out well? My son doesn't do well with chocolate, but he might enjoy this. I often make quick snack mixes that are popular with the kids. I just toss together some combination of things like peanuts (or other nuts), GF pretzels, raisins, dried cranberries, Gorilla Munch cereal, a few mini marshmallows, GFCF chocolate chips, popcorn, whatever I have on hand. The kids like to scoop it out into little cups and pick out all their favorite things! It works really well as a school or party snack, because everyone enjoys it and it's GFCF. Jane In a message dated 1/11/02 2:56:53 PM Central Standard Time, Luvee77@... writes:

Hi everyone, I am thinking of changing my son's classroom mid year. While his current teacher and I have had lengthy discussions regarding the GFCF diet, I will not have the time to discuss it at length with his new teachers and aides. If any of you have a good sample letter that you wrote, describing the diet, it's purpose, and limitations, etc, would you please consider forwarding it to me off list so that I can pass it out to my son's new teachers? Thank you so much, Sheryl @ ams1088@...

Hello all, I had to share my story with you all My little boy who was 4 at the end of august has just started reading!!!! I am so proud of him. We picked up a book tonight and the results were amazing. At his school, they follow the Jolly phonics system and the results have been out of this world. I would urge everyone to try this system when educating there child. You can look up more at www.jollylearning.co.uk I am obsessive about his nutrition and LCP in take and it is clearly paying dividends. He was premature, but his non-premature relatives with no food allergies could not even write there names when they were his age. My studying a diploma in nutritional medicine is the best move I ever made! Keep up the good work all of you, it is worth it in the end. Put oily fish on the menu twice a week and maximise those long chain fatty acids! My son has never been diagnosed as autistic, he just has lots of food allergies. But I have spent the past 4 years looking at ways of maximising his nutritional intake. When he was born he was underweight, not feeding and close to death. He had severe jaundice and was taken in to the special care baby unit and put in an incubator. He had a tube up his nose for feeding and had kidney problems. I was determined to breast feed, and even though I could not feed him myself, I expressed crying with pain on a machine, so that they could feed him my milk, I was bleeding and bruised. I thank god that it has all been worth it. He spent the next 2 years of his life on antibiotics every day because of his kidneys, due to reflux of the kidneys. We all want the best for our children, and I am so very happy that all of my hard work has paid-off. Lesley.

ok.. Parents who have thier children on the following vitamins please let me know what good and bad changes you saw in your child with the vitamins and how long they took the vitamins before you saw a difference. Matthew (who is 13 and weighs approx. 150)started on the vitamins below on Wednesday so it is his 3rd day. TIA, Sue.. Duh..vitamin list..sorry! Super-Nu Thera without vitamins A & D liquid. 1 tsp in morning and one tsp at night Zinc...forgot this one... Cod Liver Oil with Vitamins A & D. liquid..1/2 tsp at morning and 1/2 tsp at night Acidophilus Complex(15 billion CFUs per 1/2 tsp) powder 1 tsp in the morning and 1 tsp at night 30 minutes before meals. DMG 125 mg. liquid 1 tbsp in the morning Melatonin Sublingual 3 mg tablet daily 1 hour before bed....forgot this one too...

anyone have a sweet and sour recipe? If so could you please email me directly? thanks! Mandie

Hello... I am back online after being offline since 12/24. My computer broke and I had to get it fixed. Alot of stuff has been happening around my house since Christmas. I had a very nice Christmas and New Year's by the way..I hope everyone else did too..I have a new 1998 Jeep Grand Cherokee that my husband bought me for Christmas. I put Matthew my oldest son who has autism on a mega vitamin daily which started 2 days ago, so I don't know if it is doing anything yet. I am thinking of placing Anthony, my middle son who is ADHD and possible Bipolar in a private catholic school or military school because he is doing really bad in school and acting just as bad at home. James my youngest son is starting Speech therapy on Tuesday because he is delayed in expressing his words the way he should be by now. My mil had a severe stroke and they know she will survive but they don't know much else yet because she isn't stable enough to test for stuff yet. My diet is doing pretty good I think...I hope..I have rambled enough. I just wanted to let everyone know what happened to me and why I wasn't around. I hope everyone is doing great, had a wonderful holiday and has a terrific Friday! Take care, Sue...

I found a website for almond and cashew butters. No peanuts are processed there. From what they carry (organic dried fruits and nuts, everything appears to be GFCF. The only drawback for me was the $. The site is www.livingtreecommunity.com in case noone has posted this already. If anyone else knows where to get 'clean' substitutes, please pass along. Making my own is not likely to work for thispicky one. Unless I get deceptive and use a jar from another brand....hmmm. Julie D

If oats have gluten or not comes up on the alt.support.celiac newsgroup. The current collective knowledge seems to be that uncontaminated oats should be okay. The problem is finding uncontaminated oats! One poster said that he had worked for a grain mill company. The grain is shipped in the same containers, wheat to mill one and then oats to mill two. Wheat and oats are so similiar in size and weight that it is impossible to thoroughly separate them. It is also impossible to thoroughly clean the shipping container, so there will always be some wheat there to contaminate the oats. My brother wondered if wheat and rye in the fields could wind-contaminate oats in their fields. And there is the food preperation machines. Unless the room and machine are dedicated gluten free, the chance on cotamination is certain. I've been told by improperly informed doctors that if I were gluten into