Autism Recovery Network


GFCFDiet Links and Recipes





Links

Frequently Asked GFCF Diet Questions - www.gfcfdiet.com/FAQKarynSeroussi.htm

GFCF Foods list www.GFCFDiet.com
This list includes foods, beverages, personal hygiene items and medications. This site also offers links to manufacturers and research. There is an extensive list of additives to teach you how to read lables. This is a "MUST bookmark" site that you will use very often.


There is a HUGE database of frequently asked questions about the GFCF Diet on http://www.gfcfdietsupport.com/

Join the GFCFKids e-mail list. Over 2500 families swapping advise, recipes and much more. www.groups.yahoo.com/group/GFCFkids. This is a very high-volume list.
GFCFRecipes is a list for recipe-swapping-only with much less volume. www.groups.yahoo.com/group/GFCFRecipes.





Recipes



Gluten free flour mix is 6 parts white rice flour, 2 parts potato starch flour, 1 part tapioca starch.


Breakfast Foods
Breads and Muffins
Cookies and Crackers
Desserts
Chicken and Turkey
Beef, Pork and other meats
Fish
Rice, Potatoes and Pasta
Vegetables, Casseroles and Soups
Dressings and Sauces
Substitutions and Non-Edibles





Breakfast Foods

Fiddlin' Great GFCF Waffles

Substitute for 3 large eggs
1/2 cup of melted GFCF margarine or oil
18.5 oz can of coconut milk
1 TBS. vanilla powder or GF vanilla
1 cup brown rice flour
1 cup white rice flour
1 TBS. GF baking powder
1 TBS. sugar
1 TBS. cinnamon
1/2 tsp salt

Mix wet then dry ingredients; do not overbeat, and cook for desired time in waffle maker. While cooling to freeze, place on paper towels to absorb grease and condensation. Freeze within layers of waxed paper and heat in the toaster or microwave for quick and tasty breakfasts.


UPSIDE DOWN FRENCH TOAST

2 Tbs. GFCF margarine
1/4 cup brown sugar, packed
4 slices canned pineapple, well drained
2 eggs
1/2 cup GFCF milk
1/8 teas. salt
1/2 teas. cinnamon
4 thick slices GFCF bread

Melt margarine in 8" square pan in oven as it preheats to 400. Sprinkle with brown sugar and cinnamon. Lay pineapple slices over brown sugar mix and space evenly. Beat eggs, milk and salt until blended. Soak the bread slices in milk mixture until soft. Arrange bread on top. Pour extra milk mixture over bread. Bake for 25 minutes or until set and lightly browned. Invert entire pan onto large serving platter or with pancake turner, lift each serving and invert onto individual plates.


Low-Fat Potato Pancakes

4 Tablespoons GFCF flour
1 cup shredded potatoes
4 Tablespoons dried chopped onion (or 1/4 cup fresh onion)
pinch of salt and fresh ground black pepper to taste

Mix flour in enough water to make pancake batter. Add onions, potatoes, salt and pepper. Oil a non-stick pan and spread with a paper towel. Spoon in batter to form 3 or 4 large pancakes, cook at medium heat until bottom is golden brown with a few darker spots (you'll have to peek), turn over and cook other side the same. Serve with Fruit and GFCF sour cream or plain.


Deviled Eggs

12 eggs
Water
Salt
1/4 cup GFCF Mayonnaise
1/2 teaspoon Prepared Mustard
2 teaspoons Sweet Pickle Relish or Chopped Green Olives (optional)
Black Pepper
Paprika (optional)

Place eggs in non aluminum pot. Cover with cold water. Sprinkle 2-3 tablespoons salt over eggs. Bring to boil. Boil vigorously for 5 minutes. Immediately remove from heat, and cover. Let stand for 15-20 minutes.( Cooking this way prevents that green ring around the yolk ) After standing, place eggs in ice cold water. Let stand in cold water for 10-15 minutes, until cool enough handle. Cut each egg in half, length wise. Remove yolk, and place yolk into small bowl. Place egg white halves on serving plate. Mash yolks with fork. Add 1/4 cup mayonnaise, ½ teaspoon mustard, 2 teaspoons pickle relish or olives (optional) and salt and pepper to taste. Use pastry bag to pipe yolk mixture into egg white halves, or spoon into whites. Top with parsley sprig, or olive slice. Sprinkle with paprika, if desired.


GFCF Formula

The preparation can be made with 50% organic brown rice or rice flour and 50% organic millet or ground millet or can be completely made of millet. Other different organic cereals or cereal flours can be used instead too.

Add enough good quality spring water to boil the grains for the flour mixture. Cook until the product is well done. Mix the cooked cereal or flour in a blender and add enough water to make it liquid enough to feed the cereal with a bottle. Add a teaspoon of organic almond or other nut butter, lentils or chick-peas (balances the amino acids) per 8 oz bottle. Also, add a teaspoon of organic, unprocessed honey. (It is preferred over sugar and even maple syrup because it is easier to digest) per 8 oz bottle. Mix it with cereal contents in blender.

Prepare enough milk-substitute for the whole day and refrigerate. It is recommended to supplement this diet with vitamins and minerals.


Hot cereal using Poha

I made the butterscotch oatmeal recipe from a Feingold book on Hyperactive children, but changed it to a gluten/dairy free recipe. It may still meet Feingold criteria, but I am not sure if the Fleishman's margarine has any food color in it or not.

The book recipe calls for 2 eggs beaten, 3.5 cups milk, 1/2 cup honey, and cook over medium heat stirring for five minutes or so, then add 2 cups quick cooking oats, and cook for five more minutes or until thicker and take off heat and add 4 tblspns of butter and cover till thickened and cool enough to eat comfortably. Today I created a new version. We used Dairi-Free versus the milk and made the egg, dairi-free milk substitute and honey part the same, and then I added 2 cups of Poha, but it was definitely not thick enough, so I doubled it and used 2 more cups and then a tad more and waited till it was slightly bubbly and thick, took it off the stove top and added the margarine and waited. It was delicious. It tasted like a cross between the oatmeal we were familiar with, and Cream of Rice, but more flavorful and not gruel textured.


GFCF Hot Chocolate Mix

1 2/3 cups Vance's Darifree
1 cup confectioner's sugar
1/3 cup gfcf cocoa
1/2 tsp salt

Measure the ingredients into a plastic container or an empty coffee can. Cover and shake until well mixed. Then, to make each serving, put 4 heaping teaspoonfuls into a mug. Add boiling water and stir until the powder dissolves. To add a minty flavor, stir your hot drink with a peppermint candy stick. Makes about 20 cups.


Pancakes

1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cup GFCF milk (optional add 1T vinegar to sour)
2 eggs
1/4 cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and cook on hot griddle.


#2 Pancakes

Mix together in a bowl
1 cup c/f milk
4 tbsp melted c/f margarine
2 Eggs
sift in 2 Cups G/F flour
4 Tbsp sugar
4 tsp baking powder
1 tsp salt

Stir to mix but batter will be lumpy - heat griddle and grease lightly - pour batter onto griddle - cook until bubbles form and then turn to cook other side


WAFFLES WITHOUT EGGS (from Special Diet Celebrations)

1 c. brown rice, garfava, or sorghum flour
1/2 c. potato starch flour (use arrowroot starch if potatoes are out)
1/4 c. tapioca flour
1 t. baking soda
1/2 t. salt
1/2 t. xanthan gum
1 T. honey or sugar
2 T. cooking oil
1 T. GFCF cider vinegar with enough milk substitute to equal 1 1/4 cups (as a buttermilk substitute)
1 t. GF vanilla extract

In a small bowl, mix together flours, baking soda, salt, xanthan gum, and sugar. (If using honey, add to liquid ingredients.) Whisk in oil, buttermilk substitute, and vanilla.

Heat waffle iron. Pour 1/4 of batter on to heated waffle iron. Follow manufacturer's directions for your particular waffle iron. Close and bake until steaming stops, about 4 - 6 minutes. Repeat with remaining batter. Makes 4 waffles, depending on size of waffle iron.


Sausage Patties

12 ounces turkey breast, boneless and skinless -- ground
1/4 cup fresh GFCF bread crumbs
3 tablespoons GFCF milk
2 cloves minced garlic
1/4 teaspoon dried sage -- crumbled
1/4 teaspoon fennel seeds -- crushed
1/4 teaspoon salt and pepper
2 tablespoons minced parsley
2 teaspoons olive oil

In a medium bowl, combine the ground turkey, bread crumbs, milk, garlic, sage, fennel seeds, salt, pepper, and parsley. Form the mixture into six 3 1/2 inch patties. In a 10 inch nonstick skillet, heat the oil over moderate heat. Add the patties and cook 4 to 5 minutes on each side or until the juices run clear.


SAUSAGE MIX

2 oz salt
5 oz pepper (black)
2 oz nutmeg
1 oz sage

Use 1 ounce of Sausage Mix for each 3 pounds of ground pork.


Chicken Sausage

1/2 lb. ground chicken (or substitute ground turkey)
1/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. dried, crushed sage
1/8 tsp. crushed red pepper flakes
1 Tbsp. olive oil

Combine chicken, salt, pepper, sage, and red pepper flakes in bowl. Mix gently. Cover and chill 1 hour for flavors to blend. Shape into 4 small patties. Heat oil in medium skillet. Add patties and cook on both sides until done, 2 or 3 min. per side. Serve immediately.


Fresh Pork Breakfast Sausage

15 lbs pork butt - course ground (not fine ground like hamburger)
2 ounces kosher salt
1 ounce coarse ground black pepper
1 ounce paprika powder
1 ounce red pepper (the hot pepper flakes)
1 ounce sage (optional)

Mix all ingredients together. A little water may need to be added to help distribute the ingredients - not more then 4 ounces or so. Use your hands like you're kneading bread to ensure all ingredients are mixed and well distributed. I always mix the ingredients at night, let it sit overnight, refrigerated, to allow the seasonings to permeate the mixture. Then make patties, or roll into wax paper if you want to freeze it. Of course you can buy casings and case your sausage, but I never went through the trouble.

We have made delicious homemade pork sausage patties using fresh ground pork, fresh garlic, black pepper, and ground sage. Refrigerate the mixture overnight to "age" before cooking. All ingredients are "to taste" (i.e., no measured amounts provided).


Pork Sausage

4 lb lean ground pork
2 lb ground pork fat
1 T salt
2 t pepper
2 t cayenne pepper
2 large onions chopped fine
6 cloves garlic minced

Combine all ingredients mix well.


El Hombre Eggs

1 Tomato, Sliced Thin
2 Tbsp. Oil
1 avocado, peeled, pitted and sliced
2 Corn Tortillas
2 Tbsp. GFCF margarine
Juice of 1/2 Lime
4 Eggs
2 thin slices of Purple Onion
Salt and Pepper
1/4 cup shredded Soymage
Green Chile Salsa or favorite salsa

Slice tomato and avocado. Squeeze lime juice over avocado. Slice onion. rate Soymage. Set these ingredients out in a row near the stove along with the salsa, salt and pepper. Warm 2 oven-proof dishes in the oven. Heat oil in a 7 inch skillet, then using Kitchen tongs, cook tortillas, turning once, one at a time, until lightly brown and crisp. Remove to warmed plates. Pour out any remaining oil. Melt margarine in skillet and break eggs in skillet. Cook eggs to order, either fried or scramble them as you prefer. Place cooked eggs on tortillas, salt and pepper to taste and then add toppings of tomato, avocado, salsa, onion and soymage. Serve immediately.


SUBSTITUTE BISQUICK

5 cups favorite bread style GFCF flour mixture
4 1/2 tb baking powder
2 Tbsp. sugar
2 1/2 tsp. salt
1 tsp. absorbic acid powder
1 cup solid shortening, i. e Crisco

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.


Scrambled Potatoes And Eggs

6 eggs
3 tablespoons GFCF milk
1/8 teaspoon dried thyme, crushed
1/2 small onion, finely chopped
Sweet Paprika
Salt and pepper
1 medium to large Russet potato, peeled and cut into 1/2 dice
GFCF margarine

Beat together first 4 ingredients.

Then bring diced potato and water in a small saucepot to a low boil. Cook until just tender. Drain and rinse with cold water, put in a colander to dry. In a large heavy skillet over medium heat, melt 1 tablespoon margarine. When margarine begins to bubble add potatoes and sprinkle with paprika and pepper. Sautee while stirring until they are light brown all-over. Add 2 tablespoons margarine and the egg mixture while stirring. Continue to slowly stir until the eggs reach the consistency you like.


Phyllis Potts/Liz Crabtree - Biscuit Mix

7 cups of GF Flour
5 Tbls Baking Powder
4 tsp Xanthan Gum
1 Tbl salt
t tsp Cream of Tartar
1 tsp baking Soda
2 1/4 cup of Shortening

Mix first 7 ingredients well. Add shortening and mix well. Store in sealed container in refrigerator or on the shelf for no longer than a month. You should really buy her book, as she also has a lot of bulk recipes for say pies, and a great brownie recipe! Use in following recipe.


Pancakes/Waffles

2 1/4 cups Biscuit Mix
1 Tbl Sugar (or Honey)
1 egg
1 1/2 cup of water
Vitamins, if desired

Mix biscuit mix and sugar. Add Egg and water, and mix well. I use the heavy duty mixer, and really let it wip this up good! If you use more sugar, you can almost bake this as a cupcake too!


Donuts

1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca flour
2 tsp. xanthum gum
1 tsp. unflavored gelatin powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1 large egg beaten
2/3 cup brown sugar, packed
1/2 cup apple juice concentrate
1/2 cup applesauce or prune baby food
1/2 cup maple syrup or honey
3 TBSP canola, sunflower, or other oil cooking spray

Frosting (optional)
1 1/4 powdered sugar
1 tsp. vanilla extract
1/4 cup pure maple syrup

Preheat oven to 375 degrees. Coat molds of mini-bundt or mini angel food cake pans with cooking spray. (Or use 6-mufin or cupcake tins) Mix all the dry ingredients together, first 11. Set aside. In another bowl, mix all wet ingredients.

Spoon batter into prepared mini molds- about 2 generous TBSP per mold. (If using muffin tins about 2/3 full)

Bake for 20-25 min or until tops spring back when lightly touched. Cool on rack.

If using a donut maker like the one I have you may wish to cut the recipe in half as it makes a lot of mini donuts. And since you can make them fresh in 2min with a donut maker you may as well have them fresh. Also it looks like a lot of ingredients to mix but yum!


POPTART crust (with bean powder)

(2 pie crusts)
1. Sift together:
1/4 tsp. salt
1+3/4 cup white rice flour
1/4 cup Bean Powder
2. Add:
3/4 cup +2 Tbs.. GFCF margarine
3. Cut margarine into flour mixture with a pastry blender until well blended.
4. Add:
2 eggs
1tsp. red wine vinegar
5. Gradually add while mixing enough cold water to form a ball.
6. Flour(rice) a board or wax paper well.
7. Divide dough in half, form two balls Flour top of one ball and roll out dough. (keep dusting top with flour as you roll out).
8. For POPTARTS use rectangular cookie cutter approx. size of pop tart (we have a gingerbread house roof cutter that's just the right size). Cut two pieces.
9. Apply 2 Tbsp. GFCF pie filling or 100% fruit spread to one piece.
10. Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping.
11. Prick the top with a fork.
12. Bake at 350deg. on Cookie sheet for 15-20 minutes or until done.
13. When cool drizzle with 10x sugar or GFCF icing.
14. Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.


Pancakes

1 1/4 cups rice flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 1/4 cup GFCF milk (optional add 1T vinegar to sour)
2 eggs
1/4 cup vegetable oil

Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and cook on hot griddle.


Justin's Waffles & Pancakes

2 cups Gluten free flour
3 table spoons sugar
1 tablespoon oil
2 teaspoons vanilla
2 tablespoons baking powder
½ cup egg substitute*
1 drop yellow food color
1 to 1 ½ cups water

Mix dry ingredients in bowl Add food coloring, vanilla, and oil. Add water until batter is runny, but will still fold. * 1 tablespoon of tapioca starch in 1/2 cup water and heat until liquid begins to turn clear (stir frequently)


Poha Waffles

1/2 c brown rice flour
1/2 c Poha OR quinoa flakes
1 T honey
1 t GFCF baking soda
1/2 t salt
3 T oil
1/2 cup GFCF milk
1 egg
1 ripe banana, 3/4 c applesauce, pear sauce, pumpkin, grated carrot,grated zucchini, etc. (use your imagination) Add optional flaxseed, sesame seed, sunflower seed, chopped dried fruit, nuts.

Mix dry ingred. separate egg and beat egg white to stiff peaks and set aside. Mix egg yolk, honey, oil, milk, wet fruit. Add dry ingred. Fold in egg white. For extra fluffy waffles add 1 t cider vinegar, mix gently. Pour 1/3-1/2 c in waffle iron. I make a double batch and freeze in Zipper bags, reheats great in toaster or microwave.


Pohameal
hot cereal, 1 serving

1/3 cup Poha or Quinoa flakes
dash salt
1 c water

Boil water, add flakes and salt, boil 90 seconds stirring, remove from heat and allow to cool, will thicken on standing. More or less water to thin or thicken.

Microwave- Put all ingred. in med bowl, microwave on high 2-2 1/2 min. stir and set for one minute.

Add all your GFCF flavorings, margarine, maple syrup, molasses, etc.


Potato waffle

Grate one or more potato including skin
dice up fine some green onion
add pinch of salt

Mix and spread evenly on hot waffle iron which has been sprayed with oil. Cook 10 to 15 minutes til done. You can make as much as you like. Eat hot off the griddle. We gobbled them up as fast as we could cook them. You could use as a base to pile on any kind of savory topping instead of a corn tortilla or other type of bread. If so, keep them warm in the oven until you are ready to eat them.


Poha and Potato Waffle

Rinse 1 c Poha in bowl and drain, add 1 egg, 1 grated potato, mince onion,salt and pepper. mix and waffle.






Breads and Muffins

Hot Cornbread

3/4 cup yellow cornmeal
1/4 cup GFCF flour
2 tablespoons sugar
1 tablespoon GFCF baking powder
1/2 teaspoon salt
1 teaspoon dried thyme, crumbled
1/4 cup GFCF milk
2 teaspoons minced jalapeno or other hot chile, to taste
1 egg
3 tablespoons melted GFCF margarine or oil
2 tablespoons drained canned corn kernels

Preheat the oven to 425 degrees. Oil an 8-inch square baking pan. Sift the dry ingredients into a large bowl. Add the thyme, milk, chile, egg, and margarine or oil and beat for 1 minute or stir until the mixture is smooth. Add the corn, stirring well to make sure that the pieces are well distributed throughout the batter. Pour the batter into the prepared pan, place it in the oven, and bake for 20 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted into the middle. Serve hot.


BLUE CORN CAKES

1 c. blue cornmeal
1 c. bean flour
3/4 t. salt
1-1/2 T. GFCF baking powder
2 c. GFCF milk
1-1/2 t. oil
1/2 c. blueberries

Mix dry ingredients and liquids separately. Stir mixtures together just until lumps disappear. Pour batter onto hot, oiled griddle, turning once. Serve hot with GFCF margarine, honey, jalapeno jelly or other favorite sweetener.


Wheat-Free Fruit and Nut Muffins

1 cup rice flour
1 tablespoon GFCF baking powder
1/2 cup corn or other GFCF flour
1/4 cup chopped cashews
1/4 cup honey
1/4 cup oil
1 cup GFCF milk
2 eggs, lightly beaten
1/2 cup chopped dried apricots
1/2 cup fresh or frozen cranberries or blueberries

Lightly oil and flour 1 (12-hole) muffin pan. Combine rice flour, baking powder and oat flour in large bowl. In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake at 400 degrees 20 minutes or until muffins are lightly browned and springy to the touch. Makes 12 muffins.


Flatbreads

1/2 c. amaranth, bean or rice flour
1/2 c. tapioca flour
2 tsp. arrowroot powder
2 tsp. light, cold-pressed oil
1/2 cup water
1/3-2/3 cup extra flour for kneading

Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick. Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium-high. Put one flatbread in the pan and heat 15-20 seconds on each side. Immediately put bread in oven and heat 3 minutes. turn over and heat 1 1/2 - 2 more minutes. The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each flatbread. Cool breads before storing in plastic bags. Makes 8 breads.


Chick Pea Chipatis

1 cup chick pea flour
1/3 cup water
2 Tbs. arrowroot powder
1 Tbs. light, cold-pressed oil
Optional: 1/4 tsp salt

Mix all ingredients well. Roll into 1" balls and pat flat. With a rolling pin, roll out pastry-like rounds. Heat a lightly oiled frying pan until very hot. Reduce heat to medium high and heat each round for 1-2 minutes on each side, until warmed and slightly browned. Serve hot or store in the refrigerator. Chipatis may be eaten hot from the pan, or cold, or lightly toased. They are wonderful with rice or Indian foods, and they make a good bread substitute for sandwiches. This recipe makes 8-10 chipatis.


Banana Bean Muffins

3/4 cup gluten-free White Bean Flour
1/2 cup rice flour
2 1/2 tsp gluten-free baking powder
1/2 tsp gluten-free baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 medium banana, mashed
2 eggs
1/2 cup brown sugar
1/4 cup GFCF milk plus 1 t lemon juice
1/4 cup applesauce or pearsauce
3 tbsp oil
1/2 cup raisins or chopped pecans

In a medium bowl, combine the flours, baking powder, soda, cinnamon and nutmeg. Set aside. In another medium bowl, place the mashed banana. Using an electric mixer on medium speed, add the eggs to the banana and beat until smooth. Continue to beat, adding the sugar, milk, applesauce and vegetable oil. Add the dry ingredients to the wet beating until just combined. Stir in the raisins. Spoon into 10 greased muffin tins and bake in a preheated 375 F for 18-20 minutes.


Gluten-Free White Bean Bread

for 1 1/2 Pound Breadmaker Using Gluten-Free White Bean Flour

Gluten-Free Flour Mix
1 part white rice flour
1 part corn starch
1 part tapioca flour
1/2 part white bean flour
Dry Ingredients
3 cups gluten-free flour mix
2 tbsp GFCF milk powder
1 tbsp sugar
2 1/2 tsp xanthan gum
1 tsp unflavoured gelatin
1 tsp salt
2 1/4 tsp instant yeast
Wet Ingredients
1 1/3 cups water
1 large egg
2 tbsp oil
1 tsp vinegar or lemon juice
1 tbsp molasses

Options: Flax seed may be added to enhance the nutritional value of the bread. Amount recommended from 1 1/2 to 2 tablespoons. If desired, part of the water can be replaced with egg white.

Place the wet ingreadients into the baking pan of the breadmaker. Then place the dry ingredients in the pan, leaving the yeast for last. Select the Quick/or Rapid program. Press start. With rubber spatula, scrape down any dry ingredients on the sides of the pan, without touching the kneading blade, until dry ingredients are wet. This facilitates the mixing and must be done during the first minutes the machine is on. Close the lid during the baking cycle. Once the machine beeps and the "complete" light is on, press the reset button. With oven mitts, grasp handle and remove pan. Turn pan upside down, shake gently to loosen bread. Place top side down on wire rack to cool. Slice the bread and keep refrigerated.


WHEAT/GLUTEN/DAIRY FREE PASTRY

WHEN I MAKE THIS PASTRY USING BUTTER, IT KNEADS AND STRETCHES WELL - USING GFCF MARGARINE IT IS STICKIER BUT I JUST USE MORE GF FLOUR ON MY HANDS AND BOARD.

DRY INGREDIENTS:
1 CUP WHITE RICE FLOUR (CAN ADD A LITTLE SUGAR OR SUBSTITUTE IF ALLOWED)
1/2 CUP CORNSTARCH/OR TAPIOCA STARCH
1/4 CUP POTATO STARCH FLOUR
2 TSP XANTHAN GUM
11/2 TSP SALT

WET INGREDIENTS:
KEEP ALL WET INGREDIENTS REFRIDGERATED BEFORE USE
3/4 CUP (OR 6 OZS) GFCF MARGARINE
1 LARGE EGG
1 TBS GFCF CIDER VINEGAR
3 TBS ICED COLD WATER

MIX ALL THE DRY INGREDIENTS TOGETHER THEN RUB IN THE COLD MARGARINE ¨C DO NOT RUB UNTIL FINE STOP WHEN AMALGAMATED AND STILL BIG LUMPS. MIX THE EGG, VINEGAR AND ICED WATER AND SLOWLY ADD TO THE DRY INGREDIENTS TO FORM A BALL. KNEAD THE DOUGH FOR 3-4 MINUTES THEN COVER AND PLACE IN THE REFRIGERATOR FOR ONE HOUR. IT WILL COME OUT HARD BUT DO NOT PANIC JUST FLOUR YOUR HANDS AND BOARD AND REKNEAD. YOU CAN FREEZE THE PASTRY AT THIS STAGE IF DESIRED. WHEN SOFT AGAIN ROLL OUT ON A FLOURED BOARD TO REQUIRED THICKNESS.

BAKE AS DIRECTED BY YOU OVEN INSTRUCTIONS FOR PASTRY USUALLY 425 DEGREES F - 220 DEGREES C - (210 DEGREES C- FAN ASSISTED) GAS 7 FOR APPROXIMATELY 10 - 12 MINS OR UNTIL SLIGHTLY BROWN AND COOKED.

I NEVER WASTE ANYTHING SO SOMETIMES TAKE OUT SOME MIXTURE AT THE DRY STAGE - ADD FLAVOURINGS AND ROLL OUT TO MAKE INTO BISCUITS.CUT AND PLACE ON A GREASED BAKING TRAY. BAKE APPROX 10 MINS.

ALSO AT DRY STAGE I ADD HERBS AND USE AS A YEAST FREE PIZZA BASE.

USING THE 4" X 1" HIGH FRUIT PIE TINS I MAKE INDIVIDUAL PIES FISH/CHICKEN/ROASTED VEG/PIZZAS/VEGETABLE/POTATO WITH HERBS/QUICHES ETC. THEY FREEZE WELL.


Cornbread Dressing (Plain)

2 batches cornbread
1 cup chopped onion
3 eggs, beaten
1 tablespoon rubbed sage (optional)
2 8 to 12 oz cans clear chicken broth
6 slices toasted GFCF white bread, torn into small pieces

Make corn bread. When baked, let cool. When cool enough to handle, crumble into a large mixing bowl. Add eggs, onion, sage, bread, and salt and black pepper to taste. Pour chicken broth over all to make mixture "soupy". Pour into large, greased, baking dish, cover with foil, and bake at 350 F for 1 hour and 15 minutes, or until golden and firm. Serve with giblet or brown gravy. No, in the south we usually do not "stuff" the turkey. You may use this dressing to stuff it if you like. Just add broth until moistened. You may also add celery if you like it. Almost anything can be added to this recipe.


BASIC BREAD STUFFING

The rule for figuring out the proper amount of stuffing is easy to remember - approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs.

1/2 pound (or more) margarine
1 cup finely chopped shallots, onions, or spring onions
8 cups (approximately) fresh GFCF bread crumbs, crusts and all
1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour
1 cup finely chopped parsley
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Place the margarine, shallots or onions in a saucepan, and allow the margarine to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted margarine if needed, and taste for seasoning. Stuff the bird lightly just before roasting.

Herb Variations:

Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
2. Sage. Use with discretion, or it smothers all other flavors.
3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
Another way to give the flavor of fresh basil to your dressing is by adding pesto, the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.

Additives for Basic Bread Stuffing:

You will have to reduce the amount of crumbs, depending upon the quantity of additive.
1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
2. 1 cup or more toasted salted filberts.
3. 1 cup or more toasted almonds.
4. 1 cup or more salted pecan halves.
5. 1 1/2 to 2 cups toasted walnut halves.
6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

Makes enough for a 10-pound bird. Note: I use less than half this amount of margarine and substitute broth to moisten.


CHESTNUT STUFFING

6 cups torn bite-size pieces GFCF white bread
2 onions, chopped
4 ribs of celery, chopped
3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled
2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled
1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled
1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled
1 stick (1/2 cup) unsalted margarine
1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups)
1/2 cup finely chopped fresh parsley leaves

With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add ¼ cup water, and bake the chestnuts in a preheated 450¨U§¸F. oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.
Reheat the oven to 325¨U§¸F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the margarine over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Makes about 10 cups


CORN BREAD STUFFING

1/4 pound (or more) GFCF maragrine
1 1/4 cups finely chopped onion
1 cup finely diced celery
1/2 cup chopped celery tops
1 1/2 teaspoons thyme
1 pound small link sausages or chipolatas, lightly browned
1 tablespoon salt or more, to taste
1 1/2 teaspoons freshly ground black pepper
6-8 cups coarse corn bread crumbs
3/4 cup Madeira (optional)

Melt the margarine in a saucepan with the chopped onion. Add the celery, celery tops, and thyme. Sauté the sausages gently or broil them. Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira. Add more melted margarine or some of the rendered sausage fat, if needed. Taste for seasonings. Stuff the turkey lightly. Again, I use much less margarine and moisten with fat-free broth.

Variations:

1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira.
2. Omit sausages. Sauté 1/2 pound sausage meat with the onions, breaking it up well. Add to the stuffing with 1 cup pecans.
3. Omit sausages. Add 1 1/2 cups finely shredded ham to the stuffing. Sauté the onions in ham fat instead of margarine.
4. Omit sausages. Add 2 cups crisp crumbled bacon to the stuffing. Sauté onions in bacon fat.
5. Omit sausages and celery. Add 2 cups coarsely chopped ham and 2 cups coarsely chopped roasted and salted toasted and salted filberts.
6. If you like oysters in a stuffing, add about 2 dozen oysters with their liquor.


Dinner, hot dog and hamburger rolls
Preheat oven to 400 degrees.

1/2 cp brn or wht rice flour
2/3 cp tapioca flour
1/3 cp potato or corn starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cp oil
1/2 cup CF milk
1/3 cup sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water. Combine dry and wet in a heavy duty mixer. When batter is well combined, add the sparkling water. The texture of the batter should be rather thick. Place batter in bread rings (from the Gluten Free Pantry) or your own made with foil. You can also form your own buns or rolls using a plastic spatula. I also put the batter in a large ziplock bag, cut a corner opening and squeeze out the batter to form hot dog buns or bagels. I usually use my shallow hamburger form pan that I got from the Gluten Free Pantry. Make sure not to form the bread too high, because it will rise quite a bit on its own. Bake for 20-25 minutes until the bread is a golden brown.

When the bread comes out of the oven, the crust is fairly hard, but once it cools, it softens up. I often double the recipe and freeze the breads. They keep well and are easy to defrost in the micro or at room temp.


Featherlight Bread

I used a 9X5 bread pan, and I mixed it in my KitchenAid Mixer rather than using a bread machine.
First, you need to have Featherlight Rice Flour Mix on hand:

(for 9 cups)
1 part rice flour - 3 cups
1 part tapioca flour - 3 cups
1 part cornstarch - 3 cups
potato flour (NOT potato starch)- 3 Tablespoons

Dry ingredients:
3 cups Featherlight Rice Flour Mix
2 1/4 teaspoons xanthan gum
1 1/2 teaspoons unflavored gelatin
1 1/2 teaspoons egg replacer
3/4 teaspoon salt
3 Tablespoons sugar
1/3 cup dry "milk" powder (I used Vance's Dari-Free)
2 1/4 teaspoons yeast

Wet ingredients:
1 egg plus 2 egg whites
4 1/2 Tablespoons GFCF margarine
3/4 teaspoon vinegar (I used white wine vinegar)
1 Tablepoon honey or molasses (I used honey)
1 1/2 cups warm water, more or less (about 110 degrees)

Directions:
Grease a 9" X 5" pan and dust with rice flour.
Combine dry ingredients in a medium bowl and set aside.

In the bowl of a heavy-duty mixer, whisk the egg and whites, margarine (cut in chunks), vinegar, and honey until blended. (I used the whisk, not the paddle or the dough hook on my KitchenAid mixer) Add most of the water to the egg mixture. The remaining water should be added as needed after the bread has started mixing.

With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the water as necessary. Turn the mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover, and let rise in a warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400 degree oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

The book also had bread machine directions. It suggests that the dry ingredients be mixed in a medium bowl, and that the ingredients be placed in the bread machine in the order suggested in the manual. Use the setting for medium crust. (This makes a 1 1/2 pound loaf)

I chose to mix by hand rather than use my bread machine, so I could more easily control the amount of water.

NOTE: If the center of the loaf falls, it means there is too much liquid. Next time, reduce the amount of water.


CORNSTARCH BREAD

2 1/2 c. cornstarch
1/3 c. potato starch flour
2 T. sweet rice flour
2 T. dried egg white
4 1/2 t. dry yeast
1/4 c. sugar
1 1/2 t. xanthan gum
3 T. finely ground nuts, or rice bran
2 c. hot water
2 1/2 T. vegetable oil
1 1/2 t. salt

In the bowl of your mixer, combine dry ingredients, except for salt. Stir together with wire whisk. Add hot water, and beat vigorously about 2 minutes on medium with heavy duty mixer, or 3-4 minutes on high with hand-held mixer. Cover bowl, and let stand 15 minutes. While waiting spray 2 loaf pans with vegetable oil spray, and preheat oven to 450 degrees. Add vegetable oil and salt, and beat until smooth and well mixed. Pour batter into pans, and let rise, covered, about 20 minutes, until batter is just level with the top of the pan. Bake for 25 minutes, or until golden brown. Cover with a towel, and let cool for ten minutes. Turn out to cool. Do not slice until cool.

To make Melba toast: After the bread has cooled, trim the crust from the bread. Slice into thin slices, and cut to the size you prefer. Place in a single layer on a baking sheet. Bake at 200-225 degrees until dry and very light brown (about an hour). Cool and store in an airtight container. Keeps about a month.


HERB DUMPLINGS

1 1/2 ozs tapioca starch flour
1 1/2 ozs brown/white rice flour
1 1/2 ozs allowed GFCF coking fat
2 tsp GF baking powder
1 tsp xanthan gum
1 pinch of salt
1/2 tsp mixed herbs
water to mix to a soft dough

Gently mix the flours together with the salt,baking powder and xanthan gum. Chop the fat into this mixture until a breadcrumby texture is achieved. Add the herbs and sufficient water to make a soft dough. Make into balls and place on top of a casserole/stew which has 15 minutes of cooking time left. This mixture makes 3 medium sized dumplings which are very light and fluffy.


Stovetop dressing

I also use it after Thanksgiving and add cooked turkey to it for a casserole.

2 T casein-free butter substitute
1 c chopped onions
2 c chopped celery
1 c chopped carrots
2 c chopped zucchini
1-2 c cooked brown rice
1/2 t dried sage
1/2 t dried thyme
salt or kelp to taste

NOTE: Adjust vegies as needed or wanted. Saute onions in butter substitute. Add celery, caroots and zucchine and cook until soft. Add rice and seasonings.


Corn Bread

This is the cornbread recipe that my extended family always ask that I bring to a family dinner.

2 c. rice flour
2 t. xanthan gum
4 t. baking powder
2 c. cornmeal (We like popcorn ground in our grinder)
1 1/2 t. salt
4 eggs
2 c. water or milk substitute
1/2 c. oil
1/2 c. honey

Spray 9 x 13 pan with pan. Heat oven to 425. Mix all ingredients well. Pour into a greased pan and bake for 20-25 minutes. These also make excellent cornbread sticks (with cast iron stick pans). This is excellent served with honey/butter.


Cornbread

1 cup cornmeal
1/4 cup tapioca or bean flour
1/4 cup olive oil
1/2 t GFCF baking powder
1/4 t baking soda
1 egg
1/2 t crushed pepper
1 t salt
1/2 cup GFCF milk or water

Mix all well.

The cornbread make good skillet bread too. Just mix and pour into a well oiled, preheated iron skillet on stovetop and flip like an omlet, serve with soup, chili, or just GFCF margarine and eat. Also makes corn bread for cornbread dressing, southernstyle.




SUBSTITUTE BISQUICK

5 cups favorite bread style GFCF flour mixture
4 1/2 tb baking powder
2 Tbsp. sugar
2 1/2 tsp. salt
1 tsp. absorbic acid powder
1 cup solid shortening, i. e Crisco

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.


Soft Pretzels

1 package active dry yeast
1/8 cup warm water (105 degrees)
1 1/3 cups warm water
1/3 cup brown sugar
5 cups gf flour
Baking soda (several tablespoons)
Coarse Salt, to taste

Dissolve the yeast in 1/8 cup warm water. Stir in remaining warm water, brown sugar and flour. Beat until smooth. Knead until smooth and elastic.

Use hands to roll out dough into "snakes". Twist into traditional pretzel shape or braid. Heat oven to 475 degrees.

Fill a saucepan with water. Pour in baking soda (2 tablespoons to each cup of water in saucepan) and bring to a boil.

Place twisted pretzel dough in water for 15 seconds until dough is golden or yellow in color. Then remove pretzel from boiling water and place on a salted cookie sheet. Salt top of pretzel too.

Place cookie sheet with pretzels in the oven and bake for 8 to 10 minutes until pretzels are golden brown.


Bette Hagman/Liz Crabtree Rapid Rise French Bread

In a bag. Mix 2 cups rice flour; 1 cup Tapioca Flour; 3 tsp xanthan gum; 1 ½ tsp salt; 2 tsp Egg Replacer(optional); 500 mg of powder B6 vitamin/and Calcium Magnesium (I open capsules....this is optional, as it is how I get vitamins in my son) Shake the bag well, use or store.

Heat 1 1/2 cups of water, add 2 tbl yeast, 2 tbl sugar Let sit until foamy.

In a bowl of a heavy-duty mixer, add 3 egg whites, 2 Tbl of Olive oil, (Bette has 1 tsp of vinegar, but I never use this), yeast mixture, and flour mixture.

Beat on high speed for 3 minutes. Grease (I use Pam spray) a bread pan and pour in. If you wet your hands with water, or your spatula, it will not be so sticky (Bette says and dust with corn meal...a cookie sheet in two long french-loaf shapes). I then wet my and again, and smooth the top of the dough.

I let it rise until double, or until it is just puffy of the bread pan, about 30 min. Than 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. They really puff up like long donuts, but they are so good!


Phyllis Potts/Liz Crabtree - Biscuit Mix

7 cups of GF Flour
5 Tbls Baking Powder
4 tsp Xanthan Gum
1 Tbl salt
t tsp Cream of Tartar
1 tsp baking Soda
2 1/4 cup of Shortening

Mix first 7 ingredients well. Add shortening and mix well. Store in sealed container in refrigerator or on the shelf for no longer than a month. You should really buy her book, as she also has a lot of bulk recipes for say pies, and a great brownie recipe! Use in following recipe.


SANDWICH BUNS/PIZZA SHELLS/CINNAMON ROLLS

2 tsp. sugar
1 3/4 c. lukewarm water
3 large eggs
1/4 c GFCF margarine
1 1/4 c. water
1 tsp. gluten-free vinegar [I used Heinz Apple Cider Vinegar] or 1 tsp. lemon juice
1/3 c. sugar (less 2 tsp. above)
1 1/2 tsp. salt
2/3 c. GFCF dry milk powder
2 c. rice flour
2 c. tapioca flour
3 1/2 tsp. xanthan gum
2 pkg active dry yeast (1 1/2 T.)

Dissolve the 2 tsp. sugar in the lukewarm water. Sprinkle yeast on top and let sit 10 min. until bubbly. Melt margarin, cool and add vinegar. Sift together dry ingredients. Stir the yeast mixture and the water/maragine/vinegar mixture into the dry ingredients, then add eggs and beat 2 min. with mixer on high speed.

SANDWICH BUNS
[the recipe says 12-14; I made 16 and they're just the right size]:Place English muffin rings [whatever you'd like to use--tuna cans? muffin top pans?] on a greased cookie sheet. Coat inside well with a non-stick spray. Divide dough among the rings using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently to fill the ring. [I use the back of a spoon dipped in water to smooth them out.]

PIZZA SHELLS
(makes 2 14" shells): Place mound of dough on greased cookie sheet or pizza pan. Sprinkle with tapioca flour, coat fingertips with flour, and gently pat the dough out to desired size using the flat of your hand.

CINNAMON ROLLS
Proceed as for buns, but put only a small amount of dough in ring, top with a mixture of brown sugar, cinnamon, nuts and currants or raisins [or 1/2 c. sugar and 2 tsp. cinnamon]; repeat layers.
Allow dough to rise to double in a warm place [I don't remember how long this was--maybe 30 min?]. Bake buns or cinnamon rolls at 350 degrees for 25 min or until they are lightly browned. Cool on a rack. Swirl cinnamon rolls with icing if desired. Seal in zip bags and freeze for future use.
Bake unfilled pizza shells at 400 degrees for 8 min., just until they begin to brown. Seal surface lightly with olive oil, fill with toppings; bake 10 min. additional. OR freeze baked shells for future use; fill unthawed shells with desired toppings, bake 10-12 min.


Scones

NOTE: This recipe is: Wheat free, Egg free, Milk free, Dairy free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a margarine.

2 cups flour (white corn flour with other GF flour make a good blend)
2 teaspoon baking powder
1/2 teaspoon salt
2 Tbs. GFCF margarine
3/4 to 1 cup GFCF milk or water or orange juice or a blend of these

Blend together dry ingredients, cut in margarine until resembles fine meal, pour in 3/4 cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown).

Alternatives: add a bit of honey or molasses to sweeten, raisins can be added (omit if allergic to mold).


Justin's Brown Rice Flour Bread

1 ½ cups Brown Rice Flour
1 ½ cups gluten free (G/F) flour
1 Tablespoon Xantham Gum or Guar Gum
½ teaspoon salt
½ cup sugar
1 ¼ cups milk substitute
2 tablespoons imitation vanilla
2 Tablespoons GFCF butter
2 teaspoons Brown Rice Vinegar
½ cup egg substitute (see below for recipe)
2 teaspoons yeast

In bread machine combine milk, egg substitute mixture, butter, salt, sugar. Then add vinegar and vanilla. Add the rest of dry ingredients and the yeast last.

Use dough cycle of bread machine. Place dough in bread pan; cover with a dry towel; and let rise in warm area for about 20 minutes. Bake at 400 degrees for about 20 minutes and cover with foil to reduce browning. Bake for another 20 minutes. Take out of bread pan and place on a wire rack to cool. (Cooling for a few hours will allow any vinegar aroma to dissipate.)

*egg substitute – combine 2/3 cup water and 1 Tablespoon of tapioca starch in a sauce pan and heat until the white milky liquid turns nearly clear.


Honey Brown Rice Bread

2 cups Brown Rice flour
¼ cup White Rice flour
2 tablespoons baking powder
½ teaspoon salt
1 teaspoon guar gum or xantham gum
1 cup Rice Milk
1 tablespoons canola oil
2 tablespoons honey
1/3 cup egg substitute *(see recipe below)

Mix dry ingredients and liquid ingredients separately; then mix together in a bowl. Pour into a greased bread loaf pan and bake for about 40 minutes at 350 degrees.

*egg substitute – combine ½ cup water and 1 tablespoons of tapioca starch in a sauce pan and heat until the white milky liquid turns nearly clear. ½ cup is equivalent to 3 eggs.


Pumpkin Muffins
(this is a doubled recipe)

3 cups Flour (or gluten-free equivalent)
1 teaspoon Salt
2 cups Sugar (or whatever you wish to substitute or reduce)
2 teaspoons Baking Soda
1 teaspoon * Nutmeg
1 teaspoon* Cinnamon
1/2 teaspoon Allspice (ground)
* I usually add 2 teaspoons Nutmeg, 4 teaspoons Cinnamon and 1 teaspoon Allspice because we like a lot of spice

Mix above ingredients thoroughly. Make a well in the middle and add:
2 cups Pumpkin*
1 cup Oil (or preferred oil substitute)
4 Eggs

Whisk wet ingredients slightly in the 'well' and then mix into the dry ingredients until blended. Spray muffin papers (in tins) with non-stick spray. Using an ice cream scoop with a 'sweep' wire, fill muffin papers. bake 20-25 minutes @ 350 degrees or until tops spring back. Makes 24 large muffins or 30 medium muffins.

* I use fresh pumpkin that has been cooked and then frozen. It has a fresher taste and is more liquid than canned pumpkin. If you use canned pumpkin, you may want to add 1/4 cup of additional liquid (water or milk) if the batter is too dry.


Gluten Free Brown Bread

2 1/2 c brown rice flour
2 c white rice flour
1/2 c bean flour (or potato or tapioca or white rice flour)
1/4 c garbanzo bean flour
2 + 2 Tbsp sugar
1 1/2 tsp salt
1 tsp Cream of Tartar
1 tsp baking soda
1/2 c flax seed (fresh ground in blender)
1 packet of traditional yeast granules
2 eggs (room temp)
1/2 cup oil or melted cf marg

Method: Put 2 Tbsp sugar in 2 c warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast.

Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13" x 4 1/2" is good).

Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and 1/2 cup of oil/melted marg to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not overbeat but be sure all ingredients are thoroughly mixed with no lumps. Pour into greased pans and set in warm place to rise for about an hour.

Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra won't hurt it

Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze. This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen.

To use, toast in gf toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.


POHA, a rice flake similar to oatmeal, can be adapted to many uses. There is a new product also, Quinoa flakes by Ancient Harvest with more protein than Poha. Poha comes in thick or thin style, mix for best texture.

Poha Muffins

1/2 c brown rice flour
1/2 c poha OR quinoa flakes
1 T honey
1 t GFCF baking soda
1/2 t salt
1 egg
1 ripe banana, 3/4 c applesauce, pear sauce, pumpkin, grated carrot, grated zucchini, etc. (use your imagination) Add optional flaxseed, sesame seed, sunflower seed, chopped dried fruit, nuts.

Mix flour & flakes or Poha with dry ingred. Separate bowl mix banana or other wet fruit, with egg and honey, add to dry ingred. Pour into greased muffin tins. Bake 20-25 min. 400 oven Fill muffin tins 1/2 full.


Bread

Wet ingredients:
3 large eggs
1 tsp. gf vinegar
3 Tbs. vegetable oil
1 1/2 c. + 2 Tbs. water (I actually used less than 1 c.)

Dry ingredients:
3 1/4 c. gf flour mixture (Bette Hagman's mix, but using brown rice flour instead of white rice flour, potato starch flour, tapioca flour)
2 1/2 tsp. guar gum (xantham gum may be substituted)
2 to 2 1/2 Tbs. sugar (I don't like a sweet sandwich bread, so I always use a little less than a recipe calls for)
1 1/2 tsp. salt
1/2 c. dry GFCF milk
2 1/4 tsp. active dry yeast (1 pkg. Red Star)

Mix wet ingredients; SIFT and mix dry ingredients, except for the yeast. Add yeast after the dry ingredients have been sifted and mixed - stir to distribute yeast. Add wet ingredients to the dry ingredients. Stir by hand (I used a wooden spoon - as someone noted in their suggestion) for approx. 3 minutes. I spread the batter in 7 mini loaf pans and 3 English muffin rounds sprayed with Pam and placed on two cookie sheets. You can buy the foil mini loaf pans at the grocery store. I would rather have had the round foil mini pie pans, but couldn't find them. I spread the batter approx. 1" deep (or less) as I wanted to be able to split the loaves lengthwise and not have thick slices. Place in a warm place and let rise for approx. 1 hour.

Bake in a preheated 350 degree oven for 20-30 minutes. Be sure to watch closely, so your loaves don't over brown or get dry. Drop them out on a cooling rack. When cool, split the loaves lengthwise and place each loaf in a sandwich bag. Place all sandwich bags in a larger freezer bag and toss in the freezer. I found that by freezing the loaves this way, I could reuse the sandwich bags for my next batch of bread and save on plastic wrap.

Though this bread tastes better when warmed for 7 secs or so in the microwave, it's perfectly acceptable without warming - just not as soft. It's also great buttered and toasted in a skillet - my mother was southern, so we often ate skillet toast growing up.


Irish Soda Bread (double batch)
I would definitely sift all my flour simply because I find it makes it lighter.I also sprinkled sesame seeds and minced onion on the top.

8 cups GFCF flour mix (2 1/2 pounds)
3/4 tsp xanthum gum
3/4 cup white sugar or raw sugar
2 tsp GFCF baking soda
4 tsp GFCF aluminum free baking powder
1 tsp salt
6 eggs
2 pint GFCF sour cream (1 pint is 1 pound) recipe follows
1/4 cup GFCF milk or water so that batter almost pours

Preheat oven to 375 deg F. Grease three 8 x 4 inch pans. Mix dryingredients. Add eggs, sour cream and liquid and mix. Divide batter evenly between the three pans. (I give them a couple good raps against the counter to level the batter) Bake at 375 deg F for 1 hour or until a toothpick comes out clean. (The more liquid you use the longer it takes)

The GF flour mix I use is:
4 parts Brown Rice Flour
1 part Potato Starch Flour
1 part Tapioca Flour
1 part Corn Starch

Faux Sour cream

1 quart water
16 scoops of Plain Better Than Milk
1 pkg Knox or plain gelatin
2 T cider vinegar

Boil water, add gelatin, mix and lower heat, add milk powder, whisk, as thickens add vinegar, whisk. Use in recipes but sweeter than real sour cream, add more gelatin for dip mixes, etc.






Substitutions and Non-Edibles

Egg Replacers

1)Below are ideas I have found for egg white substitute, I know many people who have used this to replace egg whites. It is very goopy, but I have never tried it for gingerbread house icing glue. I may try it soon though. My 8 year old son is dying to make a gingerbead house.

2) We also do not use cornstarch becuase corn is now genetically modified in the U.S. But I discovered that it is very easy to make your own powdered sugar. Take a spice grinder and put in any kind of granulated suger. Turn it on. Viola, instant powdered sugar!

3) Regarding non-corn syrup candy. Try a health food store. We get all kinds of organic candies that do not use corn syrup. There are also a lot of non-organic ones there that do not use corn syrup.

4) If you ever need to replace cornstarch, arrowroot powder (available in health food stores) can be used exactly as cornstarch. We make puddings and use it as an egg replacer also. It works great.

Whole Flax Seeds
Use 1 part seeds to 4 parts water (the seed sellers say to use 1 part seeds to 3 parts water, but they're in the business of selling seeds, aren't they?). Simmer for 5-7 min. Proceed as described under "Straining".

For 1 egg, use 4 tsp. seeds to 1/3 cup = 80 ml water (some will boil off).

Efficient Method:
Use 1 part seeds to 12 parts water, e.g. 4 tsp. seeds per cup of water, or 1 tsp. per 60 ml of water. Soak from 1 hour to overnight, whatever is convenient for you. Simmer for 20 min, and be sure to let gloop cool completely before straining.

Straining
Allowing the gloop to cool with the seeds in it makes it thicker. When it is thick and cool enough, pour it into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the gloop, until the cloth contains only seeds. (If you're trying to use a strainer and it works, your gloop is too thin! Simmer it a bit more...) Compost the seeds (hide them somewhere in tonight's dinner?), and use the gloop.
To replace 1 egg, use a scant 1/4 cup gloop ( 50 ml gloop)

Ground Flax
Many vegan baking books suggest the use of ground flax seeds mixed with water as an egg substitute. I've tried this, and it is a good method for making baked goods that rise well and have a good texture. The down side is that the flax seeds have a strong and distinctive flavor, which is good in things that are meant to taste granola-ish, but not so good in things with more delicate flavors. I recommend this method for baked goods which get a lot of their flavor by nuts and seeds.

1 Tbs. ground flax seeds plus 3 Tbs. water replaces one egg. That's 5 ml milled flaxseed plus 45 ml water Mix them together, and let it sit a couple of minutes (it gets wiggly!), then add as you would eggs


STEVIA CONVERSION CHART (White Powder Extract Only)

1/4 tsp. stevia white powder extract = 1 cup sugar in sweetness. To make a liquid solution, dissolve 1 teaspoon stevia white powder extract into 3 tablespoons distilled water. Refrigerate in a dropper bottle.

Granulated Sugar ---------------- Stevia Powder Extract

1/2 cup ---------------- 1/8 teaspoon
3/4 cup ---------------- 1/5 teaspoon
1 cup ---------------- 1/4 teaspoon
3.75 lbs. ---------------- 0.3 ounces
10 lbs. ---------------- 0.8 ounces
200 lbs. ---------------- 1 pound

Adapting favorite family recipes and baked goods to stevia may take several trials. Baked goods made without sugar don't brown well and need to be checked with a toothpick for doneness. Sugar adds volume to a recipe as well, so the liquid and dry ingredients will need to be drastically adjusted when just a dash of stevia is used.


EGG Substitutes

Each egg substitute recipes is equal to one egg (recipes are based on large eggs where 1 egg = 1/4 cup liquid). Eggs are tough to substitute. The trick is figuring out the purpose of the egg in a recipe (binding, leavening, or both). When used in baking, eggs create leavening (rise) and/or binding, and provide richness, color, protein, and tenderness.

If beaten, egg whites also provide extra volume and air. A good rule of thumb (read-not ALWAYS) is to base it on how many eggs are being used in the recipe. If a recipe uses 1 egg, typically they serve as binders. In these cases almost any egg substitute will work. If, however, the recipe uses 2-3 or more eggs, the purpose of the egg is to provide leavening. When in doubt, use substitutes that work to provide leavening. More than 3 eggs may be difficult or impossible to substitute successfully. And in some cases, only real eggs will work (e.g. angel food cakes and some brownie mixes) so check the recipe or box for details.

Egg Recipes That Are Best Used For Binding or Moisture ONLY--- (I have not had any success with any of these recipes for chewy brownie mixes although one customer swears the flaxseed powder recipe works great for it):

-3 Tablespoons any pureed fruit or vegetable (baby foods work great)

-1/4 cup pureed/ground soft tofu

-1 teaspoon pulverized flaxseed (grind in coffee grinder) placed in 1/3 cup water and brought to boiling. Let cool before using. Or the posted flaxseed recipe.

-1 Tablespoon of any of the following PLUS 2 Tablespoons warm water: unflavored, unsweetened gelatin OR pectin OR agar OR ground Flaxseed powder or carrageenan (or I have also seen where this amount is dissolved in 1 cup boiling water and then use 3 Tablespoons of this mixture)

Egg Recipes That Can Be Used For Leavening (rise) (and also can be used for Binding) are below.

-1&1/2 Tablespoon soy lecithin granules or oil, 1&1/2 Tablespoon water, and 1 teaspoon baking powder.

-1 heaping tablespoon Egg-Replacer® plus 2 tablespoons warm water.

-1 heaping tablespoon baking powder*, 1&1/2 tablespoon water, plus 1& ½ tablespoons oil.

-1 heaping tablespoon baking powder*, 1 tablespoon warm water, and 1 tablespoon cider or rice vinegar.

*Note: If a corn-free or low-sodium baking powder is needed, use Featherweight Baking Powder. If you need it also to be potato-free or want to make your own use 1 heaping tablespoon of the following mixture:

-1/3 cup baking soda
-2/3 cup cream of tartar
-2/3 cup arrowroot starch

Blend flours well and store in airtight container. The mix is not very stable since it starts reacting as soon as it is mixed so a scaled down version is below: 1&1/2 teaspoon baking soda, 3/4 teaspoons cream of tartar, & 3/4 teaspoons arrowroot or potato starch flour.

When using gluten-free products one might want to boost the leavening power or the egg recipe so I made the adjustments to the above egg recipes for leavening by boosting the leavening agents. Acidic agents such as lemon juice, buttermilk, vinegar, molasses, and other dough enhancers like ascorbic acid all help boost the leavening process too. It also helps greatly to use a high end electric mixer to beat extra air into the dough and create air pockets to trap these leavening gases.


RICE MILK

1 cup of cooked rice - warm out of the pot
4 cups warm water
put in blender and puree
add vanilla (1 tsp) or to taste - or almond flavor
add honey to taste
strain it
throw out the rice crumbs
drink the milk

Its alot cheaper. If you don't like this recipe, change it to suit your needs. You need to drink it up in a week.


Yeast and Stevia

When substituting sugar, you need to keep the following issues in mind:

1. How much sugar are you substituting? If substituting only a small amount, say less than 1/4 cup, you can use Stevia (just add enough as needed based on taste preference-actually taste the batter). In small amts, you can just delete the sugar since it is non-essential many times when used in small amts. If substituting larger amts. you need to recognize that the sugar is now serving the purpose of bulk in the recipe, and added amts. May affect texture and taste. Here is where you may need a bulking agent to increase the volume since Stevia is a very concentrated sweetness (30-40x sweeter than sugar in bulk), and add this in addition to the Stevia.

2. Which sugar substitute are you using? If it's a liquid substitute and more than a few teaspoons, you may need to adjust the total amt. liquid in the recipe to accomodate for this added liquid. Often you need to cut back about 1/3. The recipe may not actually tolerate the sugar change. Honey & other "substitutes" carmelize at lower heats and may burn. You need to check the package.

I like the Ultimate Sweetener (from birch bark) as a sugar substitute because you can use it in equal substitution for any amount sugar (its the same sweetness, moisture content, & granulation) without altering the recipe. And you can even add 1 tablespoon molasses to each cup Ultimate Sweetener to make mock brown sugar.


Substitutions:

corn flour = potato flour

cornstarch = arrowroot or tapioca flour, garfava (bean) flour for baking and coating

baking powder = Featherweight brand or 1/4 c baking soda + 1/2 c cream of tartar + 1/4 c potato starch

xanthum gum (from corn) = guar gum powdered sugar (has cornstarch) : grind from regular sugar


NUT MILKS

Here are a few of the recipes I have on hand for nut and rice milks. Really, you can use whatever nut you want (pecan, walnut, and even sunflower seeds and pumpkin seeds). You can also add some freshly ground flax seed to the blender---a wonderfully heathful addition--and the pulp will strain out.

Cashew Milk

1 cup raw cashews, well rinsed
1 cup hot water
1/2 t. salt
1/4 t. gluten-free vanilla (opt)
OR buy some fresh vanilla bean at the health food store
2 T. honey (or sweetener of choice)

Grind cashews in coffee grinder (best option) or put them in blender with water and blend well. Combine all ingredients in blender and add an additional 3-6 cups more cold water, to taste. Strain through a sieve to acheive a smooth milk. I save the leftover cashews from my sieve and throw them in my granola recipe....


Rice milk

4 cups hot/warm water
1 cup cooked rice (white or brown)
1 tsp vanilla

Place all ingredients in a blender until smooth. Strain twice to be sure to get out any little rice pieces. You can also add almonds before blending for calcium and it adds body, or any other calcium supplement you might want to use. I also recently found gluten free brown rice syrup in my health food store. I added a little this last time, and you couldn't tell the difference between the homemade and store bought.


Almond Milk

3/4 cup almonds, blanched
1 T. honey
OR 1 dried pineapple ring, chopped
1/4 cup sesame seeds
5 cups water
1/4 t. salt
1 t. gluten-free vanilla, or vanilla bean

It is best to first grind almonds in coffee grinder. In blender, place all the ingredients, with only a small amount of the water. Blend well and then add the remaining water. Line sieve with a cheesecloth and pour the almond milk through the cheesecloth. Chill before serving.


Cashew-Rice Milk or Cream

2/3 cup cooked brown rice, warm
1/2 cup cashews, raw and rinsed
1 t. vanilla, gluten free or vanilla bean
1/2 t. salt
3-4 T. honey or sweetener of choice
3 cups water for the milk or for cream, just enough water to blend the ingredients for a thicker consistency
1 banana (use only if using cream for dessert-type recipes)

In blender container, combine all ingredients and blend on high speed until smooth and creamy. It may take 2-3 minutes for the cashews to be thoroughly blended. Then add more water, a little at a time, until desired thickness is reached. For the cream, add as little water as possible to make a thick cream base for soups, gravies, and other recipes that need thickening. (leave out the vanilla and the honey when using for soups and gravies). For milk to use on cereals or in recipes, add the full 3 cups of water. Chill before serving.


Rice Milk

1 cup cooked brown rice
2 cups water
1/8 t. vanilla (gluten-free) or vanilla bean
Sweetener of choice to taste ( can use just a small amount of honey or pitted dates)

Put all in a blender and blend on high for 3 minutes. Strain through a sieve or cheesecloth. Can add more water for desired consistency.


Bean flours

I use the small white bean's you find in bags at grocery store. I hand grind them which is my aerobics class for the day. I make tortilla's using a combination of flours (1 part tapioca, 1 part potato starch, 1 to 2 part rice, 1 part bean flour, 1 part arrowroot starch) then for each cup of flour mix I add 1 tsp Xantham gum, 1 tsp baking powder, 3/4tsp salt I make up a big batch of flour mix. Then daily or every other day I take 1 cup of flour add 2 1/2 tablespoons of safflower, sunflower or sesame oil 1/4 cup water mix and with hands kneed a little using extra flour if necessary Then make little balls and roll with a rolling pin. I then put them on a hot frying pan, with or without oil. Cook until a few brown spots appear. This receipe can also make crackers, if you roll them thinner and fry them longer they get crispy. Roll them thicker and they will be softer. I also add calcium and magnesium capsules to this mix.

I grind my own bean flour, too. I do combinations of flours. When I saw that Garfava flour was so popular, I decided to combine my own. Fava beans are VERY expensive, so I haven't used them yet.

I use garbanzo beans combined with one other kind of bean flour. (about a 1/2 and 1/2 mix) So far, I've combined with navy beans and anasazi beans. Anasazi beans are about the size and shape of great northern beans, and have a mottled maroon and white coloring. The inside of the bean is white. (I guess you could call my flours Garnavy and Garsazi flours... 8-) I grind up about 3 cups of combined bean flour, and then use the following proportions. (I got this from one of Bette Hagman's books)

3 cups combined bean flour
3 cups cornstarch or arrowroot
3 cups tapioca starch flour
1 cup rice flour (I use white rice flour)

I put this GFCF flour in a canister, and then use it in cookies, muffins, etc. I've been using my regular cookie recipes, and adding 1/2 teaspoon xanthan gum to it. That seems to work well.

I tried coating fried chicken with this mixture, and it tasted too heavy. I prefer using rice flour, combined with tapioca starch flour and potato starch.

I'm enjoying grinding my own beans. It saves a lot of money! I bought 25 lb. bags of several kinds of beans -- garbanzo, great northern, navy, red kidney, cannellini, anasazi, and a couple of others. By grinding my own beans, I'm paying pennies on the dollar for bean flour.


SUBSTITUTE BISQUICK

5 cups favorite bread style GFCF flour mixture
4 1/2 tb baking powder
2 Tbsp. sugar
2 1/2 tsp. salt
1 tsp. absorbic acid powder
1 cup solid shortening, i. e Crisco

Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes.


Flour Mix I:
1 1/3 cup white rice flour
2/3 cup potato starch
2/3 cup brown rice flour
1/3 cup tapioca starch
2T soy flour

Flour Mix II:
1 1/3 cup millet flour
2/3 cup potato starch
2/3 cup sorghum flour
1/3 cup tapioca starch
2T bean flour



Non-Edibles (playdough, etc.)

Silly Putty

We save plastic containers like margarine tubs, etc. (then we can throw them away after.) We had 1/2 cup of Elmer's glue already in the containers along with 1/2 cup of water. They were covered with plastic wrap with metal spoons next to them. As the children came in they began stirring them. Three of us adults put 1/2 cup of hot water in a measuring cup along with 1 tsp of Mule Team Borax added. Stir until dissolved and then gradually pour into the child's glue and water mixture while they stir. In just a minute it coagulates. Remove from the container and throw container along with extra liguid away. Children play with it for a few minutes and it absorbs the extra liguid. To do this as a group, it really helps to have several adults. (I buy Elmer's glue by the gallon from hardware stores—approx $10/gallon. It lasts a very long time.) It's a great party idea for all ages of children. Once we did it at a family party and the adults played with it as much as the children.


Bubble solution

1 cup water
2 tbsp. glycerine
4 tbsp dish liquid


Adhesive for Lick N’ Stick stickers

1 packet (1/4 oz) unflavored gelatin
1 tbsp. cold water
3 tbsp boiling water
1/2 tsp white corn syrup or sugar
1/2 tsp vanilla or lemon extract

In small bowl, sprinkle gelatin into cold water. let soften 5 min. pour boiling water into softened gelatin and stir until dissolved. Add corn syrup or sugar and extract. Mix well. Will gel overnight so to soften just place in a pan of hot water to return it to liquid form. Store in sealed jar in fridge for months


Modeling dough

1 cup gfcf flour
1/2 cup salt
1/2 cup water

Mix flour and salt together first. add water and mix until it starts to pull away from the bowl. turn out onto a board and knead until smooth and elastic. dries very quickly so keep what you are not using in a zip loc baggie. once project is finished cook in oven at 175 f until dried out. paint as you like.


Cornstarch clay

1 cup cornstarch
2 cups salt
1 1/3 cups cold water

Put salt and 2/3 cups water into a pan and bring to a boil. mix the cornstarch with 2/3 cups water and stir well. add this to first mixture and knead into a clay. store airtight a it dries out fast. air dry then paint if you like.


Finger paints

1/4 cup cornstarch
2 cups cold water
food coloring

Mix starch and water and bring to a boil while constantly stirring. cook until it thickens. stir good or you'll get lumps. Cool and pour into containers and add food coloring to each.


Silly putty

1/2 cup liquid starch
1/2 cup white glue

Mix until they gel together and feel like silly putty. Store airtight in fridge.


Finger Paints

Potato starch, water and GFCF food coloring.


Playdough

2 cups white rice flour
4 tsp cream of tartar
2/8 cup salt
2 tsp xanthan gum
4TBS oil

Place all ingredients into a food processor. Slowly add ½ cup boiling water until mixture forms ball. If dough is crumbly add more water, 1 tablespoon at a time until dough is soft and firm. Let cool. Knead on floured board for 10 minutes. Separate into 4 small balls of dough and add 8 drops of food coloring to each. I washed out my sons old playdough holders and placed the GFCF playdough in them. It is best if you keep this playdough in the refrigerator.


Fingerpaint (can be doubled or tripled as needed)

1/4 cup cornstarch
2 cups cold water
food coloring

Mix cornstarch and water in saucepan. Boil until mixture thickens. Cool, pour into containers, then add food coloring.


Epsom Salts Cream For a quick rub down wet a wash rag, boil 2 T water in a shot glass with 1 T epson salts, pour on rag, add vit E, Primrose oil and almond oil to rag and wipe down child good before bed. Let him run naked for a few minutes to dry.


The recipes on these pages have been collected from various e-mail lists over the years. These recipes are written or adapted by many different people. Unfortunately, the nature of the internet makes it impossible to credit everyone properly. These recipes are posted here to give everyone FREE access to recipes rather than families having to pay for them. If you have recipes that are GFCF and would like them posted here, please email them to us and we will add them.

More recipes will be added soon!
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