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Gluten Free Goodness Noah's Bread Preheat oven to 400 degrees 1/2 cup brown rice flour 1 cup tapioca flour (original called for 2/3 cup tapioca flour + 1/3 cup potato starch) 2 tsp. xanthan gum 2 tsp. baking powder 1/2 tsp.. salt 1 egg 1/3 cup olive oil (always buy darkest glass bottle if possible or ones in darkest part of shelf. Keep in dark place) 1/2 cup soy milk (I use Pacific Soy Ultra plain) 1/3 cup sparkling water (be sure there are no
added ingredients in sparkling water) The following are all optional: 2 TBSP. EFA (Essential Fatty Acids) which can be purchased as such for about $15/pound or you can buy flax seeds @ $.99 a pound and grind small amounts up in your blender fine, which is what I do, 1 tsp. calcium powder organic or raw sugar & cinnamon sprinkled on top Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise. Work quickly and form batter into buns, bagels, roll, etc. Some use hamburger form pans and rings from the Gluten Free Pantry. This can be put into ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever you want to make, such as bagels, bread sticks. The batter should be thick and may look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled. Bake for 20-25 min. (15 minutes for small ones like I made) until the crust is golden brown. The crust may be hard out of the oven but will soften once cooled. They freeze and thaw really well. I found that thinner is better. Filling a muffin tin 1/2 full would be just right. Putting thin 4" "cookies" on a cookie sheet resulted in pita bread. This Noah's Bread recipe came from GFCFKIDS group on internet. People battling yeast infection can use this bread (without the cinnamon and sugar) better than breads with yeast and sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bette Hagman/Liz Crabtree's Rapid Rise French Bread In a ziploc bag: 2 c rice four 1 c tapioca flour 3 tsp. xanthan gum 1 1/2 tsp. salt 2 tsp egg replacer (optional) Calcium magnesium powder (optional) Shake the bag well, use or store.
Heat 1 1/2 cups water Add 2 Tbs Red Star yeast 2 Tbs sugar Let sit until foamy.
In a bowl of a heavy-duty mixer, add 3 egg whites 2 Tbs olive oil (Bette adds 1 tsp apple cider vinegar but Liz never does) yeast mixture, flour mixture. Beat on High speed for 3 mintues. Grease (use Pam spray or some without alcohol propellants) a bread pan and pour in. If you wet your hands with water or your spatula, it will not be so sticky. Bette says dust a cookie sheet with corn meal and shape into two long French-loaf shapes.Wet hand or spatula again and smooth top of dough. Let rise until double -- about 30 minutes. Then bake in a 400 degree oven until nice and golden. Remove from pan and cool. You can make bread sticks by pouring onto a cookie sheet in long shapes. This is a thicker g-f dough than for cookies/cakes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GF Corn Bread
1 cup gf flour mix ** 1/4 cup raw or organic sugar 4 tsp. gf baking powder 3/4 tsp. sea salt 1 cup organic yellow corn meal 1 TBSP ground flax seed (optional) 1 TBSP calcium powder (optional) 2 eggs 1 cup gf soy or rice milk 1/4 cup olive oil
Mix dry ingredients together well. Add eggs, milk & oil. Beat until just smooth, about 1 minute. Pour into greased 9x9x2" baking dish or muffin tins. Bake at 375-400 degrees for 12-15 minutes for larger dish, less for muffins. GF flour mix is made up of 2 cups brown rice flour 1 cup sorghum flour 1 cup garbanzo bean flour 1 cup tapioca starch Mix well and keep it handy in the frig or cool cupboard to use when I don't want to measure out individual gf flours to make something. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Egg free GF Corn/Amaranth Bread 1 cup gf amaranth flour mix *** 1/3 cup raw or organic sugar 4 tsp. gf baking powder 3/4 tsp. sea salt 1 cup organic yellow corn meal 1 TBSP ground flax (optional) 1 TBSP calcium powder (optional) 1 cup gf soy or rice milk 1/3 cup olive oil
Mix dry ingredients together well. Add milk & oil. Beat until just smooth, about 1 minute. Pour into muffin tins. Bake at 375 degrees for 10-12 minutes. GF Amaranth flour mix 2 cups amaranth flour 2 cups sorghum flour 1 cup white bean flour 1 cup tapioca starch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Snicker Doodles 1 c gf margarine (Willow Run, Haines, or The Natural Food Store Soybean Margarine) or shortening 3/4 c raw sugar * 3 eggs 3/4 c garbanzo bean flour 1/2 c potato or tapioca starch 1 1/2 c brown rice flour 2 tsp. xanthum gum 2 tsp. cream of tartar 1 tsp. soda 1/4 tsp. salt
Cinnamon and sugar to roll the cookies in Heat oven to 400 degrees. (I find the non-stick air-bake pans work the best for gluten free cookies, although parchment paper on any baking sheet works even better.) Mix gf margarine, sugar and eggs thoroughly. Add dry ingredients. Shape dough in 1" balls or use very small ice cream scoop type cookie scoop. Roll in mixture of sugar and cinnamon. Place on UNGREASED cookie sheet. Flatten with fingers. Bake 8-10 minutes. *Original recipe from Betty Crocker Cookie Cookbook, page 23 used 1 1/2 cups sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GF Egg-less, rice-less Snicker Doodle type cookie 1 c gf margarine or shortening 1/4 cup olive or safflower oil 1 1/2 c raw sugar * 2 3/4 cup gf amaranth flour mix** 2 tsp. xanthum gum 2 tsp. cream of tartar 2 tsp. soda 1/4 tsp. salt 2 tsp. cinnamon 2 TBSP. soy milk **GF amaranth flour mix: 2 cups amaranth flour, 2 cups sorghum flour, 1 cup white bean flour, 1 cup tapioca flour
Heat oven to 400 degrees. Use parchment paper over a cookie sheet for these cookies as they lose form if removed when warm or hot, but hold their shape beautifully if left on parchment paper until cooled. Mix gf margarine, sugar and oil thoroughly. Add dry ingredients. Shape dough in 1" balls or use very small ice cream scoop type cookie scoop. We put extra sugar inside to help glue them together so we don't roll these snickerdoodles in sugar, thus the cinnamon was put inside the cookie as well. Place on parchment paper covered cookie sheet. Flatten with fingers. Bake 8-10 minutes. Do NOT over cook. These spread more than previous snickerdoodle recipe as they contain more sugar to replace eggs and enable them to hold their form. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Carob Crinkles 1/2 c olive oil 6 Tbsp... carob powder 1 c raw sugar* 4 eggs 2 tsp. g-f almond oil (Frontier Brand is good) or g-f vanilla or a few drops of Frontier walnut oil 1 c brown rice flour 1 tsp. xanthum gum 1/2 c potato starch 1/2 c garbanzo bean flour 2 tsp. g-f baking powder 1/2 tsp. salt approx. 1 cup confectioner's sugar nsweetened coconut (optional) 1/4 cup of finely ground flax seed (adds Omega 3 oils to the product and will lubricate bowels also). Mix oil, carob and sugar. Blend in eggs, almond oil. Add dry ingredients. Batter can be stored in frig and used later or used immediately. Heat oven to 350 degrees. Drop teaspoonsful of dough into confectioners' sugar or coconut or a mixture of both. Roll in the sugar or unsweetened coconut, shaping into balls. Pat down on GREASED cookie sheet or parchment paper. Bake about 10 minutes. DON'T overbake. *Adapted from page 23 of Betty Crocker Cookie Cookbook
"Chocolate Crinkles" which called for 2 cups sugar. Gluten Free Lemon Coolers 1/2 c olive oil 1 c raw or organic sugar 4 eggs 1/4 c finely ground flax seed adds Omega 3 oil (optional) 1 Tbsp. g-f Lemon oil (Frontier Brand is gluten free) 1 1/2 c brown rice flour 1 tsp. xanthum gum /3 c potato starch 1/4 c garbanzo bean flour 2 tsp. g-f baking powder 1/2 tsp. salt approximately 1 c confectioner's sugar unsweetened coconut (optional) Mix oil and sugar. Blend in eggs and lemon oil. Add dry ingredients. Batter can be stored in frig to used later or used immediately. Heat oven to 350 degrees. Drop small spoons of dough into confectioners' sugar or coconut. Roll in the sugar or unsweetened coconut, shaping into balls. Pat down on GREASED cookie sheet or on parchment paper. Bake 8-10 minutes. DON'T overbake. Adapted from page 23 of Betty Crocker Cookie Cookbook "Chocolate Crinkles." ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Raisin Crisscross Cookies from page 68 of Betty Crocker's Cook Book (1963 version)
1/2 c gf margarine /8 c raw sugar (original recipe called for 3/4 c sugar) 1 egg 3/4 tsp. lemon oil I use Frontier brand as it's gluten free 1 c brown rice flour 1/2 c sorghum flour (I normally use garbanzo bean but had this on hand so used it and now prefer it) 1/4 c potato or tapioca starch 1/2 tsp. xanthum gum 3/4 tsp. cream of tartar 3/4 tsp. soda 1/4 tsp. salt 1/2 c raisins or dried cranberries plumped (recipe called for 1 c raisins) 1/4 c finely ground flax seed (optional) (adds Omega 3oils; something our children are lacking)
Mix margarine, sugar, egg, and lemon oil thoroughly. Blend flours, cream of tartar, soda, xanthum gum and salt. Stir into the wet mixture. I found it was getting rather dry so I was glad my raisins were wet and added them while adding the last 1/2 c of flour. Roll into 1" balls or use tiny ice cream type scoop. I find low-sugar gf cookies spread just a little so they can be placed fairly close. Place on ungreased cookie sheet or on parchment paper. Flatten with a fork making a crisscross pattern. Bake 8-10 minutes in 375 degree oven. Makes 3-4 dozen cookies. Don't overbake as they become rather dry then (but they still melt in your mouth). I always reduce the sugar in half on recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ZIMTSTERNE 3 TBSP. gf margarine 3/4 c raw sugar 2 whole eggs 1 egg separated 1/4 tsp. lemon oil 2 1/3 c gf flour mix 1/2 tsp. gf baking powder 1 1/4 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. nutmeg (optional) 1/2 c finely chopped hazelnuts or walnuts Heat oven 375 degrees. Mix margarine, sugar, 2 whole eggs, 1 egg yolk, and lemon oil until fluffy. Stir dry ingredients together; blend into sugar mixture. Stir in nuts. Roll dough, 1/3 at a time on lightly floured board. Cut with star cutter. Brush tops of cookies with remaining egg white, beaten until frothy. Bake on lightly greased baking sheet or on parchment paper 6-8 mins. Makes 6-9 dozen cookies depending on size of cutter. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ginger Refrigerator Cookies 1 c gf margarine 3/4 c raw sugar* 1/2 c blackstrap molasses 4 c g-f flour mix (or 2 1/2 c brown rice flour, 1 + c garbanzo bean flour & 1/3 c potato or tapioca starch) 1 1/2 tsp. soda 1 tsp. salt 1 tsp. ginger 1 tsp. cinnamon 1 tsp. cloves 1 tsp. xanthum gum 1/2 c thick soy milk (like the bottom of Pacific Ultra Plus plain container of soy milk) If you use a thinner soy milk you may want to add 1/4 c olive oil for moisture. If your child tolerates nuts in a product, 1/2 cup almonds, walnuts or hazel nuts finely chopped can be added. Almonds contain salycilates so don't use if you're avoiding salycilates. 1/4 c finely ground flax seed (adds Omega 3 oils to the product; something our children are lacking) Blend margarine, sugar, molasses together. Add dry ingredients and soy milk; mix well. Shape into 2 " rolls. Refrigerate until very firm. Heat oven to 350 degrees. Cut into 1/4" slices Bake 12-15 minutes. Makes about 6 dozen cookies. * original recipe called for 1 1/2 c sugar and much larger quantities of spices Adapted from "Ginger Almond Cookies" on page 15 of Betty Crocker Cookie Cookbook. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Waffles/Pancakes Even my husband LOVES these!!! *1 cup brown rice flour *1/2 c. garbanzo bean or soy flour *1/2 c potato starch OR 2 cups gf flour mix for flours/starches 1/2 tsp. salt 5 tsp. g-f baking powder 1/4 c finely ground flax seed (optional) (adds Omega 3 oils; something our children are lacking) The above dry mix can be made in quantity and kept in frig or cool place and added to wet ingredients later. 1 Tbsp. raw or organic sugar 3 eggs 1/4 c olive oil 1 1/2 c soy milk (I use Pacific Soy Ultra plain) Beat eggs, oil and milk. Add sugar and other dry ingredients. Bake in heated waffle iron or fry pay, using olive oil, fry pan spray, or a non stick fry pan. These waffles and pancakes freeze very well. If you wish to add unsweetened coconut, cinnamon, or other ingredients like lemon oil, go ahead. Dollar sized pancakes made with cinnamon and unsweetened coconut make a nice snack and travel well on trips. Adding pumpkin and spices make really great ones too.
Gluten Free Flour Mix I keep in my frig all the time for pancakes, or other recipes as I keep my flours in a storage building rather than in my kitchen so this is handy for me. 2 cups brown rice flour 1 cup garbanzo bean flour 1 cup tapioca flour/starch 1 cup sorghum flour Using this mix you can frequently interchange equal portions of this for flour in your regular recipes (NOT IN REGULAR BREAD RECIPES) and come out with a similar product as you made before. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ G-F Orange Pumpkin Oatmeal type Bars 1/3 c. raw sugar 1/2 c. olive oil 2 eggs c. canned or frozen pumpkin (or 1 1/2 cups shredded raw pumpkin works too) 1 1/2 c. g-f flour mix (brown rice & garbanzo bean flours with potato or tapioca starch) 1 TBSP. g-f baking powder (not a misprint) 1/2 tsp. baking soda 5/8 c. soy flakes soaked in 1/2 c. boiling water pinch of cloves 1 1/2 tsp. cinnamon 1/4 tsp. ginger 2 tsp. g-f orange oil (I use Frontier brand) 1/2 c finely chopped walnuts (optional) 1/4 c. unsweetened coconut (optional) 1/3 c. raisins (optional) 1 tsp. xanthum gum 1/4 c finely ground flax seed (optional) (adds Omega 3 oils; something our children are lacking) Preheat over to 350 degrees. Beat eggs, add sugar, oil and pumpkin. Cream until light and fluffy. Stir in gluten free flour mix, baking powder, baking soda, spices, orange oil along with soaked soy flakes. Add walnuts, coconut and raisins. Pour into 13x5" lightly oiled baking dish. Bake 25-30 minutes. Cool. Cut into bars. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GF Gingersnap Cutout Cookies 1/3 c sunflower butter (or gf margarine or shortening) 1/2 c raw sugar 1 c blackstrap molasses 1 c cold gf soy milk or other milk substitute 1 c garbanzo bean flour 1 c tapioca starch brown rice flour, up to 4 cups 2 tsp. xanthum gum 2 tsp. soda tsp. salt tsp. allspice 1 tsp. ginger 1 tsp. cloves (if avoiding salycilates, leave out) 1 tsp. cinnamon /4 c finely ground flax seed (optional) (adds Omega 3 oils; something most of us are lacking) Mix sunflower butter, sugar and molasses thoroughly.
Stir in cf milk. Mix dry ingredients, using 3 cups of rice flour, blend
into wet ingredients. Add all of the fourth cup of rice flour if possible to
make a stiff dough. This is a recipe kids can actively participate in and if they eat the dough, it's ok as there are no raw eggs. I find if my son helps make a new item he is more apt to eat it, or at least eat a few bites, and he loves to make cut out cookies and prefers the raw dough to the cooked ones, maybe because it's the only recipe he's allowed to eat raw. My son ate so little protein until he was 8 that I fortified most of his baking with sunflower butter to get a little protein in. Blackstrap molasses is laxative in nature so eating lots of these will mean more trips to the bathroom. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ G-F Carob Brownies (cake type) 3 eggs 1/2 c gf margarine 1/3 c. carob powder 1/2 cup raw sugar but many people would need MORE original recipe called for 1 cup) 1 tsp. g-f almond or vanilla flavoring 3/4 c. g-f flour mix (brown rice flour/potato or tapioca starch/garbanzo flour) 4 tsp. g-f baking powder 1/2 tsp. salt 1/2 c. unsweetened fine coconut (optional) Beat eggs; add margarine, carob powder and sugar. Add flavoring and dry ingredients. Mix well. Bake in greased 8x8 inch pan at 350 degrees for 25 minutes. Cut into 16-25 squares while still warm. Most kids would require these to be considerably sweeter but these are the first bar cookies I've got him to ever eat. He'd requested carob "brownies" from a picture on the Betty Crocker Cookie Cookbook front. In spite of the fact these are not real sweet, he loves them! But he's never had a real cookie so don't expect YOUR kids to rave over these without frosting and/or a full cup of sugar in the recipe! I adapted this recipe from page 182 of Better Homes & Gardens New Cookbook (red checkered cover) 1962 edition. Because Christopher never ate much protein when younger, I add an extra egg and unsweetened coconut to get a bit more protein in his diet often when trying a new recipe. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ G-F Butterscotch Brownies 1/4 c olive oil 1/2 c. raw sugar 1-2 TBSP blackstrap or other molasses 1 egg 3/4 c g-f flour mix (rice flour/potato starch/garbanzo bean flour mix) 1 tsp. g-f baking powder 1/2 tsp. salt 1 tsp. gf almond oil (you might prefer vanilla) optional (1/2 c chopped nuts) Heat oven to 350 degrees. Beat egg, blend in olive oil, sugar and molasses. Add dry ingredients and flavoring; mix well. Spread in well greased 8x8" pan. Bake 25 minutes. Do NOT overbake. Cut into bars while warm. Makes 16-25 bars. These are much sweeter than the carob brownies. Adapted from Butterscotch Brownie recipe on page 11 of Betty Crocker Cookie Cookbook 1963 edition 10/00 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GF Playdough 1/2 c rice flour 1/2 c corn starch /2 c salt 2 tsp. cream of tartar 1 cup water 1 tsp. cooking oil colorings can be added Cook and stir on low heat for 3 minute s or until it forms a ball. Taken from "Gluten Free News" Spring 1996 issue In rereading my notes I see that the recipe I used was
the same, except it called for corn flour rather than corn starch. I
stirred it over low heat until it couldn't be stirred any longer, then kneaded
in more white rice ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ GF Gummies 3 envelopes unflavored gelatin 1/2 cup Capri sun dry drink mix (check to see if ingredients are still gf) 4 T cranberry extract or black cherry extract or other flavoring 1/2 cup ice cold water 1/2 cup ice cold pear juice Mix powders in a saucepan, pour in 1/2 cup ice cold water & 1/2 cup pear juice while stirring. when all is mixed (you'll get a gelatinous appearance) turn heat onto medium, continue mixing until steam is rising (before boiling) pour into molds. Chill 15 minutes minimum. You can chill much longer... dip into dry drink mix or dry sweetner or even sweet rice flour to keep from sticking. Keep in frig. You may need to spray candy molds with a little oil spray. Be careful of temps as stated and most candy works better on a dry day. I forget who shared this recipe with me a couple years ago. Because I didn't think he could handle the drink mix, I never tried this. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cornstarch pudding (from Lemon Meringue Pie recipe on cornstarch box) 1/4 cup carob powder (for carob flavor) 1 cup raw sugar 1/2 cup corn starch 3 cups soy milk (the recipe on box says water for lemon pudding but I've not tried that) 6 egg yolks beaten 6 egg whites well beaten (cords removed or our kids will discover them and won't touch pudding again) 1 tsp. lemon oil (for lemon pudding) OR 1 drop of walnut oil -- walnut oil is super strong OR 3 drops of coconut oil OR 1 drop peppermint oil OR 1 tsp. of almond oil if you wish these flavors or to mix with carob 2 Tblsp. gf margarine. In large saucepan combine sugar, cornstarch, (and carob if making carob flavor). Using a whisk, gradually stir in soy milk until smooth and cook over medium or medium high heat, stirring constantly. You may stir in egg yolks before liquid is hot, or if liquid is hot, pour 2 cups of hot liquid into egg yolks, stirring well, before mixing in saucepan. (if cold eggs are added directly to hot liquid, you'll have texture -- chunks -- in pudding) Stir constantly. Do not let soy milk "boil" or pudding will curdle. After a few minutes beat egg whites well, add some hot mixture to them before adding to pudding mix. Stir constantly, bring to soft boil -- a few bubbles bursting only. Removed from heat. Stir in oils and margarine well, pour into serving containers. Cool. Margarine is not necessary but adds richness to taste. This pudding can be frozen for "icecream." We put it in flat trays and cut in squares. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I read this in an ANDI newsletter (Autism Network for Dietary Intervention) but have not tried this. ANDI reader May Jane Weatherman contributed this GF/CF recipe: "I Can't Believe It's Not Macaroni & Cheese!" "It is truly awesome, for all those Mac & Cheese lovers! Be warned that Tofutti 'cheese' contains vinegar. While we believe this product to be safe (see article on viinegar in Vol III (2) of ANDI News) you must be the judge for your own family. If you prefer, substitute another gluten and casein free cheese, or omit the cheese altogether. The soup base alone provides a nice cheesy flavor and texture" they wrote. Boil Pastariso rice noodles in chicken broth (do not overcook) and transfer to a Pyrex dish to cool. In a saucepan: Melt 3 Tablespoons GFCF margarine (Mary Jane uses Hain's Safflower Oil Margarine) then add 1/2 cup Pacific Non-Dairy Cream Sauce Base. (If you can't find it, try Imagine Foods Potato Leek soup) Sir in 3-4 Tablespoons Tofutti brand "sour cream." Stir until creamy. Mix in 1/2 cup shredded tofutti "cheese" and stir until melted. Salt to taste. Pour over noodles. Add 1/2 to 3/4 cup more of the shredded "cheese" and stir until melted. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I use Bob's Red Mill products that say gluten free.
Basically you need rice flour (I always use brown rice flour but one can use
white), garbanzo or garfava flour, sorghum flour and either potato starch or
tapioca starch which is sometimes called tapioca flour. AVOID potato FLOUR!
It is very heavy and not used in any recipe I've ever known of but because the
tapioca sometimes is labeled flour or starch, it's easy to get the potato starch
confused with potato flour. You can keep the packages in a cool place and
they'll stay fresh until opened. Fred Meyers and many other stores carry
Bob's Red Mill flours in their nutrition center but they don't carry plain
garbanzo bean flour which is MUCH cheaper than the garbanzo/fava bean flour as
fava If you want your family's favorite recipes in a gluten free form, I can give you ideas how they might best be changed. Some things like normal bread recipes cannot be changed and come out similar. You might simply try using a gf mix of rice flour, bean flour & tapioca starch for the same amount of regular flour and see if it makes a satisfactory edible product. Natures, New Seasons and Trader Joe stores carry gluten free noodles, pasta items, gf crackers (Trader Joe's are the BEST and cheapest) and Veggie Booty -- looks like popcorn but green -- Christopher loves it but at $$ a bag, it's a special treat. People say that Oriental stores carry some rice noodles and crackers that are gf. Sorghum and garbanzo products can be obtained at Indian markets I've been told. We have noticed that raw sugar or turbinado sugar is considerably less sweet then organic sugar which is much finer in texture. After using only raw sugar for years, we bought a 25 pound bag of organic sugar and were sorry as by the time the bag was empty the family was used to the much sweeter taste and now, even over a year later, requires more raw sugar on hot cereal to please their tastebuds. We use Pacific soy milk and WESTSOY Plus. Because Christopher has only very rarely eaten more in one day than the average child his age eats in one meal, we have used Pacific Soy Ultra Plain as it is richer, has acidophilus, etc. & calcium in it. Try a variety of Pacific products and see which one your family prefers, then buy them by the case when they are on sale at Fred Meyers (the cheapest place I've found them except my sister says Winco Foods carries them which would be cheaper when they have a sale). Fred Meyers gives 10% discount on case price when they are not on sale but you almost always have to ASK for it to be taken off as clerks don't automatically do it. They simply should take the 10% off the case price listed in the computer. For hot cereal, you can buy sorghum by 25 pound bags at Bob's Red Mill and grind it for cereal. It's a nice alternative to hot rice cereal if rice is a problem for your family. Also amaranth grain makes a nice hot cereal. It is a little slimey initially, but if you put the milk on it before the child sees it, it may go over just fine (it did here thankfully). Be careful the last 10 minutes that it doesn't scorch. 1 cup amaranth grain, 3 cups boiling water, cook over medium heat for 30 minutes. Good toppings for hot cereals include: flax oil lecithin granules ground flax (coffee grinder or blender grinds flax seed beautifully) blackstrap molasses honey raw sugar fruit. Get a printed out list from www.gfcfdiet.com to find what brands are gf as there is gluten hidden in alcohol in flavorings and in a lot of seemingly ok ingredient listings. Sometimes it's cross-contamination during processing that is a problem. AVOID Rice Dream as it tastes wonderful but contains gluten even though it is not listed on ingredients. They feel that because they use barley but then remove the barley in the processing that there is none in there, but gluten is in it! For ice cream I put flax oil (from refrigerated case in
Fred Meyers Nutrition center -- avoid any that add rosemary as it is BITTER),
cut up frozen bananas in blender, cover with soy milk and add some carob powder We also have used Knudsen pineapple/coconut juice with flax oil and frozen bananas cut in chunks and it's Wonderful :-) Avoid juice or anything that has "high-fructose corn syrup" in it -- it contains gluten! Olive oil is the only oil we used for awhile but now I see safflower oil is ok. Dr. Green has said olive oil is the best for cooking of all the oils available. I've learned that olive oil should be stored in the dark and if two bottles are the same price but one has a darker glass, buy the darker glass one or try to buy a bottle that has not been under as much light as the ones in the front row. If I get a good buy and buy it ahead, I keep the extra in the refrigerator. GFCF cooking is not cheap but the rewards in our kids are WORTH it! Most families find that by removing all artificial ingredients in the child's diet it really helps. On the gfcfdiet pages you'll see some candies, cereals listed that are gfcf but contain artificial colors, and ingredients that are not good for children. Avoid them. You don't want your child craving something that irritates their digestive tract. Many find once they take the artificial colors and ingredients out of their child's diet they are less hyper. Milk, red fruits/berries, artificial ingredients and wheat are the biggest causes of hyperactivity in a lot of kids. So by going gfcf, one's hyperactivity may lessen incredibly. We avoid the yellow corn chips unless they are organic as the yellow corn is more apt to be genetically modified. The white corn Tostito and Santita corn chips are ok, the baked ones are best but expensive and Christopher prefers the crunch of the ones with oil on them. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This first one is awesomely good, makes a great birthday cake no one would suspect was not from Duncan Hines! GF Chocolate Cake Mix these ingredients in a bowl. 1 cup brown rice flour 1/2 cup garbanzo bean flour (or you can use all sorhgum flour) 1 cup raw sugar 1/2 cup CASEIN FREE cocoa powder (or carob powder) 1/2 teaspoon salt 1 teaspoon baking soda 1 tsp xanthan gum or guar gum
Add: 1/2 olive oil 1/2 cup rice milk or soy milk 1/2 hot water 1 egg 2 teaspoons vanilla Stir until mixed. Oil and flour an 8 x8 inch pan. Pour batter into pan. Bake in a preheated 350 degree oven for 30 minutes. Longer if needed to clean a toothpick. ***Can be doubled to make a sheet cake or two round cake pans or 24 cupcakes. For cupcakes bake for 20 -25 minutes. Maple Frosting 1/4 GF CF powdered sugar 1 tsp. vanilla extract 1/4 cup pure maple syrup Butter Cream Non-dairy Frosting: CHOCOLATE: 1/4 cup GFCF margarine, softened 1/3 cup cocoa powder teaspoon GFCF vanilla 2 cups GFCF confectioners' sugar 4 tablespoons water With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. VANILLA: Omit cocoa powder, increase sugar to 2 1/2 cups. ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase confectioners' sugar to 2 1/2 cups add 1/2 teaspoon grated orange peel. Substitute orange juice for the water. LEMON: Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4 teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Orange or Lemon Chiffon Cake 7 egg whites well beaten with 1/2 tsp. cream of tartar 7 egg yolks well beaten 1 1/2 cup gluten free flour mix* /4 cup confectioner's sugar** (some of which can be beaten into whites) 3 tsp. gluten free baking powder 1 tsp. salt 3/4 c orange or pineapple juice 1 1/2 tsp. g-f lemon oil or orange oil flavoring (like Frontier brand) 1/2 cup olive oil Preheat over to 325 degrees. BAKES 50 minutes in angel food pan. Works best if bottom of pan is removable. Mix yolk and flour mixture well. GENTLY fold yolk mixture into egg whites. If you're like me and haven't baked a chiffon cake before, my cookbooks give the following tips for chiffon cakes: Do not grease pans. Egg whites should be beaten to stiff peaks. Should be stiffer than for angel cake. Sift dry ingredients, make a well in center. Add oil, yolks, juice, flavorings in that order. Pour egg yolk batter in thin stream over surface of egg whites, gently folding in until just blended. DO NOT BEAT. Cake is done when it springs back when surface is lightly touched. Even though I've only once had this cake turn out similar to a normal chiffon cake, everyone loves this whether it's heavy and rubbery (overbeaten) or heavy on the bottom and dry on the top (not mixed well enough with egg whites). I always get requests for recipe no matter how it turns out. If you wish to frost it, drizzling raspberry freezer jam over top is a winner! * g-f flour mixture A very simple g-f mix is: 1 3/4 cups brown rice flour 1/2 c tapioca starch or potato starch 1/2 c garbanzo bean, or fava bean flour I make a quick and simple g-f flour mixture from the following 4 ingredients and use it to replace wheat flour in recipes: 2 cup brown rice flour cup sorghum flour up tapioca or potato starch cup garbanzo bean or other bean flour (You could use soy flour but since soy is one of the foods our kids maybe more prone to become allergic to, I avoid using soy in flour form since that is Christopher's "milk" source since most rice milks other than Pacific brand, contain gluten in the processing -- although you'll rarely find that listed on their label.) I mix this up and have it handy in my refrigerator. I make many regular recipes gf by using the same amount of flour called for in the recipe, using this mix and adding 1-2 tsp. xanthum gum if it's for cookies. Cakes don't usually need xanthum gum I've discovered. But if the cake seems too crumbly, add a teaspoon xanthum gum. If you want a lighter product, use tapioca starch for some of the bean flour. **(recipe called for 1 1/2 cup white sugar but I always cut sugar in 1/2, but this probably would do better if more sugar were in it) Before using parchment paper, I found that the "Baker's Secret Air Insulated" cookie sheets by Ekco are best for baking gf cookies as they make far less crumbs than any of the other cookies sheets I've tried. Before trying Baker's Secret (available at Walmart, Fred Meyers, probably everywhere) I always ended up with a pile of crumbs to be scraped from the sheets whether they were air insulated or no stick cookie sheets. But now that I'm dealing with making foods from mostly amaranth (as last allergy testing showed that is the only grain my is not allergic to), I'm finding that parchment paper is a great blessing as the cookie can cool on it rather than be lifted off while it's in a very soft state. Clean your vents in your mixer before using for gluten free foods as gluten hangs in the air for an hour after gluten flours have been used in a room and gluten has gotten up into the vents of your mixer through use. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ G-F Fluffy Sunshine Cake 1 c olive oil 1 Tbsp.... G-f lemon or orange oil (Frontier Brand is safe) 3/4 cup raw sugar*eggs 1 c brown rice flour 1/2 c sorghum flour c tapioca starch 3 tsp. g-f baking powder 3/4 tsp. salt 2 Tbsp... OJ concentrate or lemon juice 1 c soy milk (we use Pacific Soy Ultra --Plain) Bake at 325 degrees for 25 minutes. Use normal layer cake pans or cup cakes. Combine olive oil, lemon or orange oil, add sugar gradually. Cream until light and fluffy. Add eggs one at a time. Beat well after each egg. Add flours, baking powder and salt alternately with OJ and milk. (This recipe is adapted from "Fluffy Sunshine Cake" on page 103 of my old Betty Crocker cookbook) *Original recipe called for 1 1/2 cup sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Waffles/Pancakes Even my husband LOVES these!!! *1 cup brown rice flour * or 2 cups gf flour mix for flours/starches 1/2 c. garbanzo bean or soy flour *1/2 c potato starch 1/2 tsp. salt 5 tsp. g-f baking powder /4 c finely ground flax seed (optional) (adds Omega oils; something our children are lacking) The above dry mix can be made in quantity and kept in frig or cool place and added to wet ingredients later. 1 Tbsp. raw or organic sugar 2 eggs 1/4 c olive oil 1 1/2 c soy milk (I used Pacific Soy Select) Beat eggs, oil and milk. Add sugar and other dry ingredients. Bake in heated waffle iron or fry pay, using olive oil, fry pan spray, or a non stick fry pan. These waffles and pancakes freeze very well. If you wish to add unsweetened coconut, cinnamon, or other ingredients like lemon oil, go ahead. Dollar sized pancakes made with cinnamon and unsweetened coconut make a nice snack and travel well on trips. Adding pumpkin and spices make really great ones too. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Carrot Cake 4 eggs, well beaten 1 1/8 cup olive oil 2 c brown rice flour 1 c raw sugar 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 3 cups grated carrots Tbsp. blackstrap or other molasses optional 1 cup raisins 1/4 c finely ground flax seed (optional) (adds Omega 3 oils; something our children are lacking) Beat eggs, add oil and sugar. Add dry ingredients, then carrots. Mix well. Bake in well greased 8 inch pans or cupcakes at 350 degrees for 45 - 50 minutes or until toothpick comes out clean. Finely shredded zucchini works in place of carrots too. For picky eaters, peeling zucchini helps camouflage it's use. Shredded pumpkin works too. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cranberry Cake 1 egg 1/4 c raw sugar /2 c soy milk 1 TBSP olive oil 1 TBSP OJ concentrate 1/4 c gf flour mix (brown rice flour, potato starch and garbanzo bean flour) 2 tsp. gf baking powder 1/2 tsp. salt 1/2 c. dried cranberries OR 2 cups fresh cranberries, 1 1/2 TBSP. raw sugar, and 1/3 c gf flour 1/2 c. walnut pieces 1/2 c. boiling water (OMIT if using fresh cranberries) 2 TBSP gfcf margarine 2 TBSP EFA (ground flaxseed) Preheat over to 375 degrees.Spray 8 inch square pan with nonstick cookingspray. Beat egg; add sugar, milk, olive oil, and orange juice concentrate. Mix thoroughly. Combine flour, baking powder and salt; add to egg mixture and mix. Pour into prepared pan. Put cranberries and walnut meats in blender; grind to desired texture. If using dried cranberries, pour boiling water into mixture, stir well and let berries soak in the moisture.If using fresh cranberries, mix berries/nuts with flour and sugar. Stir in margarine and EFA to berry mixture.Spoon cranberry mixture over cake batter. Bake 25-30 minutes. Serve warm. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Orange or Lemon Chiffon Cake 7 egg whites well beaten with 1/2 tsp. cream of tartar 7 egg yolks well beaten 1 1/2 cup gluten free flour mix* 3/4 cup confectioner's sugar** (some of which can be beaten into whites) 3tsp. gluten free baking powder 1 tsp. salt 3/4 cup orange or pineapple juice 11/2 tsp. g-f baking powder 1 tsp. salt 3/4 cup olive oil
Preheat over to 325 degrees. Bake 50 minutes in angel food pan. works best if bottom of pan is removable. Mix yolk anf flour mixture well. GENTLY fold yolk mixture into egg whites. If you're like me and haven't baked a chiffon cake before, my cookbooks give the following tips for chiffon cakes:
even though I've only once had this cake turn out similar to a chiffon cake, everyone loves this whether it's heavy and rubbery (overbeaten) or heavy on the bottom and dry in the top (not mixed well enough with egg whites); I always get requests for this recipe no matter how it turns out.
If you wish to frost it, drizzling raspberry freezer jam over the top is a winner! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ G-F Fluffy Sunshine Cake 1 c olive oil 1 Tbsp.... G-f lemon or orange oil (Frontier Brand is safe) 4 cup raw sugar* 4 eggs 1 c brown rice flour 1/2 c sorghum flour 1 c tapioca starch 3 tsp. g-f baking powder 3/4 tsp. salt 2 Tbsp... OJ concentrate or lemon juice 1 c soy milk (we use Pacific Soy Ultra --Plain)
Bake at 325 degrees for 25 minutes. Use normal layer cake pans or cup cakes. Combine olive oil, lemon or orange oil, add sugar gradually. Cream until light and fluffy. Add eggs one at a time. Beat well after each egg. Add flours, baking powder and salt alternately with OJ and milk. (This recipe is adapted from "Fluffy Sunshine Cake" on page 103 of my old Betty Crocker cookbook) *Original recipe called for 1 1/2 cup sugar. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Gluten Free Carrot Cake 4 eggs, well beaten 1 1/8 cup olive oil 2 c brown rice flour 1 c raw sugar 1 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 3 cups grated carrots 3 Tbsp. blackstrap or other molasses optional 1 cup raisins 1/4 c finely ground flax seed (optional) (adds Omega 3 oils; something our children are lacking) Beat eggs, add oil and sugar. Add dry ingredients, then carrots. Mix well. Bake in well greased 8 inch pans or cupcakes at 350 degrees for 45 - 50 minutes or until toothpick comes out clean. Finely shredded zucchini works in place of carrots too. For picky eaters, peeling zucchini helps camouflage it's use. Shredded pumpkin works too. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cranberry Cake 1 egg 1/4 c raw sugar 1/2 c soy milk 1 TBSP olive oil TBSP OJ concentrate 1 1/4 c gf flour mix (brown rice flour, potato starch and garbanzo bean flour) 2 tsp. gf baking powder 1/2 tsp. salt 1/2 c. dried cranberries OR 2 cups fresh cranberries, 1 1/2 TBSP. raw sugar, and 1/3 c gf flour 1/2 c. walnut pieces 1/2 c. boiling water (OMIT if using fresh cranberries) 2 TBSP gfcf margarine 2 TBSP EFA (ground flaxseed) Preheat over to 375 degrees. Spray 8 inch square pan with nonstick cooking spray. Beat egg; add sugar, milk, olive oil, and orange juice concentrate. Mix thoroughly. Combine flour, baking powder and salt; add to egg mixture and mix. Pour into prepared pan. Put cranberries and walnut meats in blender; grind to desired texture. If using dried cranberries, pour boiling water into mixture, stir well and let berries soak in the moisture. If using fresh cranberries, mix berries/nuts with flour and sugar. Stir in margarine and EFA to berry mixture. Spoon cranberry mixture over cake batter. Bake 25-30 minutes. Serve warm. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gluten-Free Friends: An Activity Book for Kids By Nancy Patin Falini, M.A. R.D., L.D.N. Forward by Dr. Alessio Fansano, MD Gluten-Free Friends: An Activity Book for Kids is an award-winning activity book for 4—11 year old children with gluten sensitivity. Depending on the child’s cognition it may be used for younger and older children as well. It also describes methods to eliminate casein making it useful for the autistic community. Through an enticing, delightful, optimistic story and abundant multi-sensory learning activities the child becomes empowered with the ability to independently make gluten-free food choices even in the face of peer pressure. Methods to manage the fundamental intricacies of the gluten-free diet are addressed as well as good overall nutrition. In addition to parents the book may also be used by healthcare providers, educators and therapists. Nancy Patin Falini, a dietician in private practice specializing in celiac disease and the gluten-free diet, is the author. She is also a homeschooling mom with some special needs children. Dr. Alessio Fansano, MD, an internationally renowned pediatric gastroenterologist, wrote the forward. This book sells for $18.95 with a price reduction for 10 or more orders. It is available from the publisher Savory Palate at www.savorypalate.com or 1-800-741-5418 |
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