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[Special_HS_OR] Recipes

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  • Colleen
    Hi Carol, I am so sorry for not getting back to you. Feeling very overwhelmed with life in general. Had computer problems and lost all of my email, but PTL,
    Message 1 of 24 , May 2, 2006
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      Hi Carol,
       
      I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
       
      We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
       
      Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
       
      Thanks for your time, Carol.  I look forward to hearing from you again!
       
      Colleen
    • Connie Kyker
      Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still
      Message 2 of 24 , May 2, 2006
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        Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
         
        Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
         
        Connie
        -----Original Message-----
        From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
        Sent: Tuesday, May 02, 2006 9:01 AM
        To: Special_HS_OR@yahoogroups.com
        Subject: [Special_HS_OR] Recipes

        Hi Carol,
         
        I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
         
        We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
         
        Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
         
        Thanks for your time, Carol.  I look forward to hearing from you again!
         
        Colleen
      • Connie Kyker
        Another great recipe site: http://members.ozemail.com.au/~coeliac/ ... From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of
        Message 3 of 24 , May 2, 2006
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          Another great recipe site:
          -----Original Message-----
          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
          Sent: Tuesday, May 02, 2006 9:01 AM
          To: Special_HS_OR@yahoogroups.com
          Subject: [Special_HS_OR] Recipes

          Hi Carol,
           
          I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
           
          We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
           
          Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
           
          Thanks for your time, Carol.  I look forward to hearing from you again!
           
          Colleen
        • Colleen
          Thanks Connie! I will definitely look at these. ... From: Connie Kyker To: Special_HS_OR@yahoogroups.com Sent: Tuesday, May 02, 2006 11:11 AM Subject: RE:
          Message 4 of 24 , May 2, 2006
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            Thanks Connie!  I will definitely look at these.
             
             
            ----- Original Message -----
            Sent: Tuesday, May 02, 2006 11:11 AM
            Subject: RE: [Special_HS_OR] Recipes

            Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
             
            Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
             
            Connie
            -----Original Message-----
            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
            Sent: Tuesday, May 02, 2006 9:01 AM
            To: Special_HS_OR@yahoogroups.com
            Subject: [Special_HS_OR] Recipes

            Hi Carol,
             
            I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
             
            We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
             
            Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
             
            Thanks for your time, Carol.  I look forward to hearing from you again!
             
            Colleen
          • Deanna Gann
            Hi Colleen, Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at). ***My daughter has been
            Message 5 of 24 , May 2, 2006
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              Hi Colleen,
               
              Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at). 
               
              ***My daughter has been gluten/casein free for 5 1/2 years, and egg free/soy free/peanut free for 2-3 years.  We've also done low yeast, 90% sugar free, low phenol etc. from time to time.  Many of Bridget's gastro issues have been resolved and we are no longer so stringent.  She also takes digestive enzymes which we do not go without.  
               
              I do not do much baking from scratch but I do use several mixes which are available either at Fred Meyer stores or WinCo. 
               
              Fred Meyer:
               
              Pamela's Brownie mix- it is not soy free so this is a treat made for birthdays or special occasions and eaten only with enzymes.  I use the egg-free recipe which calls for oil, and I substitute apple sauce for the egg.
               
              Gluten Free Pantry Pizza Crust and Bread mix- I make hamburger buns, drop biscuits, and pizza crust from this mix.  Can add Italian seasoning to the mix for the pizza crust.  do not over mix.
               
              Bob's Red Mill pancake and waffle mix.  I use applesauce or pear sauce as an egg substitute. 
               
              I also use almond milk as a sub. in most of my cooking.  Rice milk or hazlenut milk otherwise.  I use Pacific, available at Fred's, Safeway, and Trader Joes.  It is by far the cheapest at Trader Joes.  The most expensive at Safeway.
               
              Van's Frozen Rice waffles are Gluten Free.  I also use their Buckwheat waffles, which are gluten Free.  Fred's.
               
              We buy EnviroKids cereals: Koala Crisp usually, the girls won't eat the Corn one any more which isn't a big loss.  We also use Health Valley Rice Crunch 'ems and sweeten it with raisins, cranberries, or a sugar sub, such as Date sugar or Sucanat.  EnviroKids is available at Fred's and Trader Joes.
               
              I made a Trail Mix out of nuts, coconut cubes, and dried fruit from Trader Joes for camp this weekend.   
               
              Also at Trader Joes, Bridget's favorite Maple Chicken sausages, and Brown Rice Penne Pasta.  The noodles are awesome for my beef-a-roni.  I buy beef from a local producer here in Columbia County.  I use Trader Joes Marinara sauce usually.  They also do a Brown Rice Spaghetti which is good but you really have to baby it along in the pot so it doesn't stick.  I'll be using it this week to make spaghetti to take for Scout Camp.  
               
              Winco:
               
              Bob's Red Mill Chocolate Chip cookie mix.   Yum.  I put one egg in the whole batch and it seems to be fine, but this is the only time I do this.
               
              We eat alot of fruits, vegetables, hummus for dipping, make tacos, eat Indian food, and make meat:-)  It's totally doable, and worth it for those who need it!
               
              HTH, Deanna in Scappoose
               
               
               
            • Connie Kyker
              Here are some of my GF recipes: Gluten Free Flour Mix 1 1/3 cup rice flour 1/2 cup potato starch 2 Tb tapioca flour Banana Bread 1 Cup sugar 1 egg 2 Tb sour
              Message 6 of 24 , May 2, 2006
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                Here are some of my GF recipes:
                 
                Gluten Free Flour Mix
                 
                1 1/3 cup rice flour
                1/2 cup potato starch
                2 Tb tapioca flour
                 
                Banana Bread
                 
                1 Cup sugar
                1 egg
                2 Tb sour milk, buttermilk, plain or vanilla yogurt
                2 Tb butter softened
                4 very ripe banana's
                2 Cups gluten free flour mix (see above)
                1 tsp Rumford's baking powder
                1/2 tsp baking soda
                1/2 tsp salt
                chopped nuts may be added
                 
                Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir will to combine opletly. Add the dry ingreients nd sr to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes uclean from the center. Serves 10. Makes one loaf.
                 
                Belgian Waffles
                 
                Serves 6
                1 cup rice flour
                1/2 cup soy flour
                1/2 cup potato starch
                1/2 tsp salt
                5 tsp rumford's baking powder
                1 Tb sugar
                1 egg
                3 egg whites
                1/4 cup vegetable oil
                1 1/2  cups milk
                2 1/2 tsp vanilla extract
                 
                Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                 
                Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups millk instead  (the extra moisture from yolks makes the difference so you use less milk)
                 
                Corn Bread
                 
                1 cup yellow corn meal
                1 cup rice flour
                3 tb sugar
                1 tb rumfor's baking powder
                1 tsp salt
                1/3 cup corn oil (mix with liquids)
                1 egg
                1 cup milk
                 
                Preheat oven to 400
                combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup meauring cup. Mix liquids with dry ingredients until just blended. Pour into a wellgrasd 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                 
                Gluten-Free flour mixes
                 
                All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                 
                rice flour-2 parts
                potato starch 2/3 parts
                tapioca flour 1/3 parts
                 
                for large quantity
                6 cups rice flour
                2 cups potato starch
                1 cup tapioca flour
                 
                For 1 cup
                2/3 cup rice flour
                1/4 cup potato starch
                1 Tb tapioca flour
                 
                Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                Refr 1 part
                Tapioca flour 1 part
                Cornstarch  1 part
                Potato Flour 1 teas. per cup
                 
                For large quantity
                3 cups rice flour
                3 cups tapioca flour
                3 cups cornstarch
                3 Tb potato flour
                 
                For 1 cup
                1/3 cup rice flour
                1/3 cup tapioca flour
                1/3 cup cornstarch
                1 tsp potato flour
                 
                 
                Tips:
                Baking
                Red Star yeast is certified gluten free. Fleishmans is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                 
                For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moistr. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shoulno rise above the top of the pan.
                 
                Cookies are generally better underbaked or they dry out too quickly and crumble. Use the least amout of time suggested.
                 
                Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with watetoke a thick pte before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                 
                Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                 
                Bread Making
                Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you edt make bread you don't have to get out all the flours and other dry ingredients each time.
                 
                Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                 
                Pie Crust: (very rich)
                1 cube butter
                1 3 oz pkg of cream cheese
                1 cup rice flour
                1 stp. Zanthan gum
                up to 1 tbs cold water if needed for moisture
                 
                Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                 
                Crackers
                Mix in blender:
                1 cup of water
                1/2 cup raw cahews (available at Winco)
                Add:
                1 cup corn meal
                1/2 teas salt
                1/2 grated cheddar cheese (optional)
                 
                Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                Bake 10 minutes at 300 degrees.
                Remove from the oven and score to size.
                Retrun to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                 
                Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                 
                 
                When you see "flour" substitue rice flour or gluten free "all purpose" blend.
                When you see "soy sauce" substitue wheat free Tamari.
                When you see "tortillas" substitute corn tortillas.
                When you see "pasta" substitute only gluten free pastas.
                 
                Licorice is made of wheat flour.
                dates in dried fruit mixes are coated with wheat to keep them from sticking
                 
                 
                Other recipes I have if you want them....
                Soy Flour Waffles
                Creamy Parmesan Polenta
                Curried Shrimp or Chicken in Peanut Sauce
                Debbie's Quick and Dirty Chili
                Fajita Rice Salad
                Garlicky Mashed PotatoesLentil Vegetable Soup
                Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                Tostados with meat sauce
                Tamale cheese pie
                Thora's Hamburger Casserole
                Tomato and Basil Pasta
                Vegan Split Pea Soup
                 
                These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                Connie
                -----Original Message-----
                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                Sent: Tuesday, May 02, 2006 1:37 PM
                To: Special_HS_OR@yahoogroups.com
                Subject: Re: [Special_HS_OR] Recipes

                Thanks Connie!  I will definitely look at these.
                 
                 
                ----- Original Message -----
                Sent: Tuesday, May 02, 2006 11:11 AM
                Subject: RE: [Special_HS_OR] Recipes

                Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                 
                Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                 
                Connie
                -----Original Message-----
                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                Sent: Tuesday, May 02, 2006 9:01 AM
                To: Special_HS_OR@yahoogroups.com
                Subject: [Special_HS_OR] Recipes

                Hi Carol,
                 
                I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                 
                We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                 
                Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                 
                Thanks for your time, Carol.  I look forward to hearing from you again!
                 
                Colleen
              • Connie Kyker
                That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I
                Message 7 of 24 , May 2, 2006
                • 0 Attachment
                  That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                   
                  Here are some of my GF recipes:
                   
                  Gluten Free Flour Mix
                   
                  1 1/3 cup rice flour
                  1/2 cup potato starch
                  2 Tb tapioca flour
                   
                  Banana Bread
                   
                  1 Cup sugar
                  1 egg
                  2 Tb sour milk, buttermilk, plain or vanilla yogurt
                  2 Tb butter softened
                  4 very ripe banana's
                  2 Cups gluten free flour mix (see above)
                  1 tsp Rumford's baking powder
                  1/2 tsp baking soda
                  1/2 tsp salt
                  chopped nuts may be added
                   
                  Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                   
                  Belgian Waffles
                   
                  Serves 6
                  1 cup rice flour
                  1/2 cup soy flour
                  1/2 cup potato starch
                  1/2 tsp salt
                  5 tsp Rumford's baking powder
                  1 Tb sugar
                  1 egg
                  3 egg whites
                  1/4 cup vegetable oil
                  1 1/2  cups milk
                  2 1/2 tsp vanilla extract
                   
                  Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                   
                  Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                   
                  Corn Bread
                   
                  1 cup yellow corn meal
                  1 cup rice flour
                  3 tb sugar
                  1 tb Rumford's baking powder
                  1 tsp salt
                  1/3 cup corn oil (mix with liquids)
                  1 egg
                  1 cup milk
                   
                  Preheat oven to 400
                  combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                   
                  Gluten-Free flour mixes
                   
                  All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                   
                  rice flour-2 parts
                  potato starch 2/3 parts
                  tapioca flour 1/3 parts
                   
                  for large quantity
                  6 cups rice flour
                  2 cups potato starch
                  1 cup tapioca flour
                   
                  For 1 cup
                  2/3 cup rice flour
                  1/4 cup potato starch
                  1 Tb tapioca flour
                   
                  Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                  Rice Flour 1 part
                  Tapioca flour 1 part
                  Cornstarch  1 part
                  Potato Flour 1 teas. per cup
                   
                  For large quantity
                  3 cups rice flour
                  3 cups tapioca flour
                  3 cups cornstarch
                  3 Tb potato flour
                   
                  For 1 cup
                  1/3 cup rice flour
                  1/3 cup tapioca flour
                  1/3 cup cornstarch
                  1 tsp potato flour
                   
                   
                  Tips:
                  Baking
                  Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                   
                  For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                   
                  Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                   
                  Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                   
                  Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                   
                  Bread Making
                  Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                   
                  Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                   
                  Pie Crust: (very rich)
                  1 cube butter
                  1 3 oz pkg of cream cheese
                  1 cup rice flour
                  1 tsp. xanthan gum
                  up to 1 tbs cold water if needed for moisture
                   
                  Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                   
                  Crackers
                  Mix in blender:
                  1 cup of water
                  1/2 cup raw cashews (available at Winco)
                  Add:
                  1 cup corn meal
                  1/2 teas salt
                  1/2 grated cheddar cheese (optional)
                   
                  Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                  Bake 10 minutes at 300 degrees.
                  Remove from the oven and score to size.
                  Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                   
                  Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                   
                   
                  When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                  When you see "soy sauce" substitute wheat free Tamari.
                  When you see "tortillas" substitute corn tortillas.
                  When you see "pasta" substitute only gluten free pastas.
                   
                  Licorice is made of wheat flour.
                  dates in dried fruit mixes are coated with wheat to keep them from sticking
                   
                   
                  Other recipes I have if you want them....
                  Soy Flour Waffles
                  Creamy Parmesan Polenta
                  Curried Shrimp or Chicken in Peanut Sauce
                  Debbie's Quick and Dirty Chili
                  Fajita Rice Salad
                  Garlicky Mashed Potatoes
                  Lentil Vegetable Soup
                  Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                  Tostados with meat sauce
                  Tamale cheese pie
                  Thora's Hamburger Casserole
                  Tomato and Basil Pasta
                  Vegan Split Pea Soup
                   
                  These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                  Connie
                   
                   
                  -----Original Message-----
                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                  Sent: Tuesday, May 02, 2006 1:37 PM
                  To: Special_HS_OR@yahoogroups.com
                  Subject: Re: [Special_HS_OR] Recipes

                  Thanks Connie!  I will definitely look at these.
                   
                   
                  ----- Original Message -----
                  Sent: Tuesday, May 02, 2006 11:11 AM
                  Subject: RE: [Special_HS_OR] Recipes

                  Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                   
                  Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                   
                  Connie
                  -----Original Message-----
                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                  Sent: Tuesday, May 02, 2006 9:01 AM
                  To: Special_HS_OR@yahoogroups.com
                  Subject: [Special_HS_OR] Recipes

                  Hi Carol,
                   
                  I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                   
                  We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                   
                  Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                   
                  Thanks for your time, Carol.  I look forward to hearing from you again!
                   
                  Colleen
                • Colleen
                  Thank you Deanna! I really appreciate what you have given me with this email!! Colleen ... From: Deanna Gann To: Special_HS_OR@yahoogroups.com ;
                  Message 8 of 24 , May 2, 2006
                  • 0 Attachment
                    Thank you Deanna!  I really appreciate what you have given me with this email!!
                    Colleen
                    ----- Original Message -----
                    Sent: Tuesday, May 02, 2006 1:56 PM
                    Subject: RE: [Special_HS_OR] Recipes

                    Hi Colleen,
                     
                    Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at). 
                     
                    ***My daughter has been gluten/casein free for 5 1/2 years, and egg free/soy free/peanut free for 2-3 years.  We've also done low yeast, 90% sugar free, low phenol etc. from time to time.  Many of Bridget's gastro issues have been resolved and we are no longer so stringent.  She also takes digestive enzymes which we do not go without.  
                     
                    I do not do much baking from scratch but I do use several mixes which are available either at Fred Meyer stores or WinCo. 
                     
                    Fred Meyer:
                     
                    Pamela's Brownie mix- it is not soy free so this is a treat made for birthdays or special occasions and eaten only with enzymes.  I use the egg-free recipe which calls for oil, and I substitute apple sauce for the egg.
                     
                    Gluten Free Pantry Pizza Crust and Bread mix- I make hamburger buns, drop biscuits, and pizza crust from this mix.  Can add Italian seasoning to the mix for the pizza crust.  do not over mix.
                     
                    Bob's Red Mill pancake and waffle mix.  I use applesauce or pear sauce as an egg substitute. 
                     
                    I also use almond milk as a sub. in most of my cooking.  Rice milk or hazlenut milk otherwise.  I use Pacific, available at Fred's, Safeway, and Trader Joes.  It is by far the cheapest at Trader Joes.  The most expensive at Safeway.
                     
                    Van's Frozen Rice waffles are Gluten Free.  I also use their Buckwheat waffles, which are gluten Free.  Fred's.
                     
                    We buy EnviroKids cereals: Koala Crisp usually, the girls won't eat the Corn one any more which isn't a big loss.  We also use Health Valley Rice Crunch 'ems and sweeten it with raisins, cranberries, or a sugar sub, such as Date sugar or Sucanat.  EnviroKids is available at Fred's and Trader Joes.
                     
                    I made a Trail Mix out of nuts, coconut cubes, and dried fruit from Trader Joes for camp this weekend.   
                     
                    Also at Trader Joes, Bridget's favorite Maple Chicken sausages, and Brown Rice Penne Pasta.  The noodles are awesome for my beef-a-roni.  I buy beef from a local producer here in Columbia County.  I use Trader Joes Marinara sauce usually.  They also do a Brown Rice Spaghetti which is good but you really have to baby it along in the pot so it doesn't stick.  I'll be using it this week to make spaghetti to take for Scout Camp.  
                     
                    Winco:
                     
                    Bob's Red Mill Chocolate Chip cookie mix.   Yum.  I put one egg in the whole batch and it seems to be fine, but this is the only time I do this.
                     
                    We eat alot of fruits, vegetables, hummus for dipping, make tacos, eat Indian food, and make meat:-)  It's totally doable, and worth it for those who need it!
                     
                    HTH, Deanna in Scappoose
                     
                     
                     
                  • Colleen
                    Thanks, Connie. This is awesome! Colleen ... From: Connie Kyker To: Special_HS_OR@yahoogroups.com Sent: Tuesday, May 02, 2006 5:27 PM Subject: RE:
                    Message 9 of 24 , May 2, 2006
                    • 0 Attachment
                      Thanks, Connie.  This is awesome!
                       
                      Colleen
                      ----- Original Message -----
                      Sent: Tuesday, May 02, 2006 5:27 PM
                      Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                      That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                       
                      Here are some of my GF recipes:
                       
                      Gluten Free Flour Mix
                       
                      1 1/3 cup rice flour
                      1/2 cup potato starch
                      2 Tb tapioca flour
                       
                      Banana Bread
                       
                      1 Cup sugar
                      1 egg
                      2 Tb sour milk, buttermilk, plain or vanilla yogurt
                      2 Tb butter softened
                      4 very ripe banana's
                      2 Cups gluten free flour mix (see above)
                      1 tsp Rumford's baking powder
                      1/2 tsp baking soda
                      1/2 tsp salt
                      chopped nuts may be added
                       
                      Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                       
                      Belgian Waffles
                       
                      Serves 6
                      1 cup rice flour
                      1/2 cup soy flour
                      1/2 cup potato starch
                      1/2 tsp salt
                      5 tsp Rumford's baking powder
                      1 Tb sugar
                      1 egg
                      3 egg whites
                      1/4 cup vegetable oil
                      1 1/2  cups milk
                      2 1/2 tsp vanilla extract
                       
                      Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                       
                      Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                       
                      Corn Bread
                       
                      1 cup yellow corn meal
                      1 cup rice flour
                      3 tb sugar
                      1 tb Rumford's baking powder
                      1 tsp salt
                      1/3 cup corn oil (mix with liquids)
                      1 egg
                      1 cup milk
                       
                      Preheat oven to 400
                      combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                       
                      Gluten-Free flour mixes
                       
                      All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                       
                      rice flour-2 parts
                      potato starch 2/3 parts
                      tapioca flour 1/3 parts
                       
                      for large quantity
                      6 cups rice flour
                      2 cups potato starch
                      1 cup tapioca flour
                       
                      For 1 cup
                      2/3 cup rice flour
                      1/4 cup potato starch
                      1 Tb tapioca flour
                       
                      Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                      Rice Flour 1 part
                      Tapioca flour 1 part
                      Cornstarch  1 part
                      Potato Flour 1 teas. per cup
                       
                      For large quantity
                      3 cups rice flour
                      3 cups tapioca flour
                      3 cups cornstarch
                      3 Tb potato flour
                       
                      For 1 cup
                      1/3 cup rice flour
                      1/3 cup tapioca flour
                      1/3 cup cornstarch
                      1 tsp potato flour
                       
                       
                      Tips:
                      Baking
                      Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                       
                      For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                       
                      Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                       
                      Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                       
                      Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                       
                      Bread Making
                      Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                       
                      Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                       
                      Pie Crust: (very rich)
                      1 cube butter
                      1 3 oz pkg of cream cheese
                      1 cup rice flour
                      1 tsp. xanthan gum
                      up to 1 tbs cold water if needed for moisture
                       
                      Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                       
                      Crackers
                      Mix in blender:
                      1 cup of water
                      1/2 cup raw cashews (available at Winco)
                      Add:
                      1 cup corn meal
                      1/2 teas salt
                      1/2 grated cheddar cheese (optional)
                       
                      Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                      Bake 10 minutes at 300 degrees.
                      Remove from the oven and score to size.
                      Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                       
                      Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                       
                       
                      When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                      When you see "soy sauce" substitute wheat free Tamari.
                      When you see "tortillas" substitute corn tortillas.
                      When you see "pasta" substitute only gluten free pastas.
                       
                      Licorice is made of wheat flour.
                      dates in dried fruit mixes are coated with wheat to keep them from sticking
                       
                       
                      Other recipes I have if you want them....
                      Soy Flour Waffles
                      Creamy Parmesan Polenta
                      Curried Shrimp or Chicken in Peanut Sauce
                      Debbie's Quick and Dirty Chili
                      Fajita Rice Salad
                      Garlicky Mashed Potatoes
                      Lentil Vegetable Soup
                      Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                      Tostados with meat sauce
                      Tamale cheese pie
                      Thora's Hamburger Casserole
                      Tomato and Basil Pasta
                      Vegan Split Pea Soup
                       
                      These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                      Connie
                       
                       
                      -----Original Message-----
                      From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                      Sent: Tuesday, May 02, 2006 1:37 PM
                      To: Special_HS_OR@yahoogroups.com
                      Subject: Re: [Special_HS_OR] Recipes

                      Thanks Connie!  I will definitely look at these.
                       
                       
                      ----- Original Message -----
                      Sent: Tuesday, May 02, 2006 11:11 AM
                      Subject: RE: [Special_HS_OR] Recipes

                      Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                       
                      Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                       
                      Connie
                      -----Original Message-----
                      From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                      Sent: Tuesday, May 02, 2006 9:01 AM
                      To: Special_HS_OR@yahoogroups.com
                      Subject: [Special_HS_OR] Recipes

                      Hi Carol,
                       
                      I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                       
                      We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                       
                      Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                       
                      Thanks for your time, Carol.  I look forward to hearing from you again!
                       
                      Colleen
                    • Carol Blackman
                      Colleen, I hope to get some simple recipes sent your way in a couple days. As for pasta, there are rice spaghetti s, noodles, elbows, and corn spaghetti and
                      Message 10 of 24 , May 2, 2006
                      • 0 Attachment
                        Colleen,
                         
                        I hope to get some simple recipes sent your way in a couple days. 
                         
                        As for pasta, there are rice spaghetti's, noodles, elbows, and corn spaghetti and elbows available.  Quinoa also has pasta products, and quinoa is gf.  Fred Meyers nutrition center, New Seasons, Trader Joes, Wild Oats all have a few gf pasta items I think, so does WB Foods on the corner of Pearl and Molalla Ave in Oregon City if you're ever in that area.  It's a tiny mom/pop store but they have a gf corner :-)  I'll be in there one of these days to pick up my case of Corn Crunch Em's I ordered awhile back from Health Valley as Fred Meyers quit carrying them.  They're like corncheks but gluten free.
                         
                        I have enjoyed quickly glancing through all the neat info Connie and Deana have sent tonight :-) 
                         
                        Blessings,
                        Carol
                        ----- Original Message -----
                        From: Colleen
                        Sent: Tuesday, May 02, 2006 9:01 AM
                        Subject: [Special_HS_OR] Recipes

                        Hi Carol,
                         
                        I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                         
                        We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                         
                        Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                         
                        Thanks for your time, Carol.  I look forward to hearing from you again!
                         
                        Colleen
                      • Connie Kyker
                        Here are some good GF packaged foods... Yoplait Yogurts, all flavors Swanson Chicken Broth Swanson Vegetable Broth Valley Fresh Chicken Broth Pacific Chicken
                        Message 11 of 24 , May 2, 2006
                        • 0 Attachment
                          Here are some good GF packaged foods...
                          Yoplait Yogurts, all flavors
                          Swanson Chicken Broth
                          Swanson Vegetable Broth
                          Valley Fresh Chicken Broth
                          Pacific Chicken Broth
                          Pacific Broccoli, or tomato, or squash, or mushroom soups
                          Rosarita refried beans all varieties
                          Emerald Valley mild Salsa
                          Lea and Perrins Worcestershire sauce
                          Rumford Baking Powder
                          San-J Tamari wheat free soy sauce First Alternative co-op
                          Rice Flour Lasagna (wheat free) noodles Available at First Alternative co-op
                          Thai rice flour noodles
                          Gluten free corn quinoa (pronounced Keenwa) pasta
                          Crunch Master corn crackers available at Winco
                          Vigo Rice Mixes yellow rice, Mexican rice and risotto con broccoli
                          corn tortilla chips
                          Diane's corn tortilla's
                          Log cabin maple syrup regular and low cal
                          golden griddle maple syrup reg and low cal
                          coca cola cokes, diet regular and caffeine free
                          nature's path corn flakes (add fruit or nuts to flavor)
                          health Valley rice crunch ems cereal
                          (Be careful. Corn flakes and Rice Cereal are Not gluten free if they contain barley malt and most do)
                          Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                          Ice cream: the best and cheapest is Breyer's Natural regular and light.
                           
                          The best thing to do is go to the health food section at Fred Meyer's and start reading labels. We made liberal use of gluten free crackers, cookies and chips from Fred's for snack. They even have gluten free cake mix for birthdays.
                           
                          Definitely visit www.celiac.com on line and become familiar with what products have gluten in them. Once you get used to what you can eat and what you can't it gets much easier.
                          Connie
                           
                          -----Original Message-----
                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                          Sent: Tuesday, May 02, 2006 8:10 PM
                          To: Special_HS_OR@yahoogroups.com
                          Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                          Thanks, Connie.  This is awesome!
                           
                          Colleen
                          ----- Original Message -----
                          Sent: Tuesday, May 02, 2006 5:27 PM
                          Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                          That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                           
                          Here are some of my GF recipes:
                           
                          Gluten Free Flour Mix
                           
                          1 1/3 cup rice flour
                          1/2 cup potato starch
                          2 Tb tapioca flour
                           
                          Banana Bread
                           
                          1 Cup sugar
                          1 egg
                          2 Tb sour milk, buttermilk, plain or vanilla yogurt
                          2 Tb butter softened
                          4 very ripe banana's
                          2 Cups gluten free flour mix (see above)
                          1 tsp Rumford's baking powder
                          1/2 tsp baking soda
                          1/2 tsp salt
                          chopped nuts may be added
                           
                          Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                           
                          Belgian Waffles
                           
                          Serves 6
                          1 cup rice flour
                          1/2 cup soy flour
                          1/2 cup potato starch
                          1/2 tsp salt
                          5 tsp Rumford's baking powder
                          1 Tb sugar
                          1 egg
                          3 egg whites
                          1/4 cup vegetable oil
                          1 1/2  cups milk
                          2 1/2 tsp vanilla extract
                           
                          Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                           
                          Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                           
                          Corn Bread
                           
                          1 cup yellow corn meal
                          1 cup rice flour
                          3 tb sugar
                          1 tb Rumford's baking powder
                          1 tsp salt
                          1/3 cup corn oil (mix with liquids)
                          1 egg
                          1 cup milk
                           
                          Preheat oven to 400
                          combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                           
                          Gluten-Free flour mixes
                           
                          All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                           
                          rice flour-2 parts
                          potato starch 2/3 parts
                          tapioca flour 1/3 parts
                           
                          for large quantity
                          6 cups rice flour
                          2 cups potato starch
                          1 cup tapioca flour
                           
                          For 1 cup
                          2/3 cup rice flour
                          1/4 cup potato starch
                          1 Tb tapioca flour
                           
                          Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                          Rice Flour 1 part
                          Tapioca flour 1 part
                          Cornstarch  1 part
                          Potato Flour 1 teas. per cup
                           
                          For large quantity
                          3 cups rice flour
                          3 cups tapioca flour
                          3 cups cornstarch
                          3 Tb potato flour
                           
                          For 1 cup
                          1/3 cup rice flour
                          1/3 cup tapioca flour
                          1/3 cup cornstarch
                          1 tsp potato flour
                           
                           
                          Tips:
                          Baking
                          Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                           
                          For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                           
                          Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                           
                          Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                           
                          Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                           
                          Bread Making
                          Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                           
                          Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                           
                          Pie Crust: (very rich)
                          1 cube butter
                          1 3 oz pkg of cream cheese
                          1 cup rice flour
                          1 tsp. xanthan gum
                          up to 1 tbs cold water if needed for moisture
                           
                          Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                           
                          Crackers
                          Mix in blender:
                          1 cup of water
                          1/2 cup raw cashews (available at Winco)
                          Add:
                          1 cup corn meal
                          1/2 teas salt
                          1/2 grated cheddar cheese (optional)
                           
                          Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                          Bake 10 minutes at 300 degrees.
                          Remove from the oven and score to size.
                          Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                           
                          Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                           
                           
                          When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                          When you see "soy sauce" substitute wheat free Tamari.
                          When you see "tortillas" substitute corn tortillas.
                          When you see "pasta" substitute only gluten free pastas.
                           
                          Licorice is made of wheat flour.
                          dates in dried fruit mixes are coated with wheat to keep them from sticking
                           
                           
                          Other recipes I have if you want them....
                          Soy Flour Waffles
                          Creamy Parmesan Polenta
                          Curried Shrimp or Chicken in Peanut Sauce
                          Debbie's Quick and Dirty Chili
                          Fajita Rice Salad
                          Garlicky Mashed Potatoes
                          Lentil Vegetable Soup
                          Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                          Tostados with meat sauce
                          Tamale cheese pie
                          Thora's Hamburger Casserole
                          Tomato and Basil Pasta
                          Vegan Split Pea Soup
                           
                          These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                          Connie
                           
                           
                          -----Original Message-----
                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                          Sent: Tuesday, May 02, 2006 1:37 PM
                          To: Special_HS_OR@yahoogroups.com
                          Subject: Re: [Special_HS_OR] Recipes

                          Thanks Connie!  I will definitely look at these.
                           
                           
                          ----- Original Message -----
                          Sent: Tuesday, May 02, 2006 11:11 AM
                          Subject: RE: [Special_HS_OR] Recipes

                          Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                           
                          Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                           
                          Connie
                          -----Original Message-----
                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                          Sent: Tuesday, May 02, 2006 9:01 AM
                          To: Special_HS_OR@yahoogroups.com
                          Subject: [Special_HS_OR] Recipes

                          Hi Carol,
                           
                          I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                           
                          We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                           
                          Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                           
                          Thanks for your time, Carol.  I look forward to hearing from you again!
                           
                          Colleen
                        • Deanna Gann
                          Thai rice flour noodles ***How could I forget one of our staples!! Thai Kitchen makes a ramen substitute that we all like. We buy the spring onion and the
                          Message 12 of 24 , May 2, 2006
                          • 0 Attachment
                            Thai rice flour noodles
                             
                            ***How could I forget one of our staples!!  Thai Kitchen makes a ramen substitute that we all like.  We buy the spring onion and the garlic flavors.  I have also used the wider rice noodles in the box.  Rice noodles can also be bought which are cheaper in most stores, WinCo for sure.
                             
                            corn tortilla chips
                            Diane's corn tortilla's
                             
                            ***We use Hormel chili with beans to scoop with tortilla's.  At least we did before braces:-)
                             
                            health Valley rice crunch ems cereal
                             
                            ***And as Carol mentioned, the corn crunch 'ems that Fred's stopped carrying.
                             
                            Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                             
                            ***Bridget's favorite pre-made loaf is Ener-G Tapioca loaf, available at Fred's.  Makes good toast and french toast.
                             
                            Colleen, are you trying to go GF or GFCF?
                             
                            Deanna
                            -----Original Message-----
                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                            Sent: Tuesday, May 02, 2006 8:10 PM
                            To: Special_HS_OR@yahoogroups.com
                            Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                            Thanks, Connie.  This is awesome!
                             
                            Colleen
                            ----- Original Message -----
                            Sent: Tuesday, May 02, 2006 5:27 PM
                            Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                            That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                             
                            Here are some of my GF recipes:
                             
                            Gluten Free Flour Mix
                             
                            1 1/3 cup rice flour
                            1/2 cup potato starch
                            2 Tb tapioca flour
                             
                            Banana Bread
                             
                            1 Cup sugar
                            1 egg
                            2 Tb sour milk, buttermilk, plain or vanilla yogurt
                            2 Tb butter softened
                            4 very ripe banana's
                            2 Cups gluten free flour mix (see above)
                            1 tsp Rumford's baking powder
                            1/2 tsp baking soda
                            1/2 tsp salt
                            chopped nuts may be added
                             
                            Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                             
                            Belgian Waffles
                             
                            Serves 6
                            1 cup rice flour
                            1/2 cup soy flour
                            1/2 cup potato starch
                            1/2 tsp salt
                            5 tsp Rumford's baking powder
                            1 Tb sugar
                            1 egg
                            3 egg whites
                            1/4 cup vegetable oil
                            1 1/2  cups milk
                            2 1/2 tsp vanilla extract
                             
                            Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                             
                            Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                             
                            Corn Bread
                             
                            1 cup yellow corn meal
                            1 cup rice flour
                            3 tb sugar
                            1 tb Rumford's baking powder
                            1 tsp salt
                            1/3 cup corn oil (mix with liquids)
                            1 egg
                            1 cup milk
                             
                            Preheat oven to 400
                            combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                             
                            Gluten-Free flour mixes
                             
                            All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                             
                            rice flour-2 parts
                            potato starch 2/3 parts
                            tapioca flour 1/3 parts
                             
                            for large quantity
                            6 cups rice flour
                            2 cups potato starch
                            1 cup tapioca flour
                             
                            For 1 cup
                            2/3 cup rice flour
                            1/4 cup potato starch
                            1 Tb tapioca flour
                             
                            Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                            Rice Flour 1 part
                            Tapioca flour 1 part
                            Cornstarch  1 part
                            Potato Flour 1 teas. per cup
                             
                            For large quantity
                            3 cups rice flour
                            3 cups tapioca flour
                            3 cups cornstarch
                            3 Tb potato flour
                             
                            For 1 cup
                            1/3 cup rice flour
                            1/3 cup tapioca flour
                            1/3 cup cornstarch
                            1 tsp potato flour
                             
                             
                            Tips:
                            Baking
                            Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                             
                            For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                             
                            Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                             
                            Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                             
                            Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                             
                            Bread Making
                            Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                             
                            Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                             
                            Pie Crust: (very rich)
                            1 cube butter
                            1 3 oz pkg of cream cheese
                            1 cup rice flour
                            1 tsp. xanthan gum
                            up to 1 tbs cold water if needed for moisture
                             
                            Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                             
                            Crackers
                            Mix in blender:
                            1 cup of water
                            1/2 cup raw cashews (available at Winco)
                            Add:
                            1 cup corn meal
                            1/2 teas salt
                            1/2 grated cheddar cheese (optional)
                             
                            Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                            Bake 10 minutes at 300 degrees.
                            Remove from the oven and score to size.
                            Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                             
                            Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                             
                             
                            When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                            When you see "soy sauce" substitute wheat free Tamari.
                            When you see "tortillas" substitute corn tortillas.
                            When you see "pasta" substitute only gluten free pastas.
                             
                            Licorice is made of wheat flour.
                            dates in dried fruit mixes are coated with wheat to keep them from sticking
                             
                             
                            Other recipes I have if you want them....
                            Soy Flour Waffles
                            Creamy Parmesan Polenta
                            Curried Shrimp or Chicken in Peanut Sauce
                            Debbie's Quick and Dirty Chili
                            Fajita Rice Salad
                            Garlicky Mashed Potatoes
                            Lentil Vegetable Soup
                            Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                            Tostados with meat sauce
                            Tamale cheese pie
                            Thora's Hamburger Casserole
                            Tomato and Basil Pasta
                            Vegan Split Pea Soup
                             
                            These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                            Connie
                             
                             
                            -----Original Message-----
                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                            Sent: Tuesday, May 02, 2006 1:37 PM
                            To: Special_HS_OR@yahoogroups.com
                            Subject: Re: [Special_HS_OR] Recipes

                            Thanks Connie!  I will definitely look at these.
                             
                             
                            ----- Original Message -----
                            Sent: Tuesday, May 02, 2006 11:11 AM
                            Subject: RE: [Special_HS_OR] Recipes

                            Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                             
                            Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                             
                            Connie
                            -----Original Message-----
                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                            Sent: Tuesday, May 02, 2006 9:01 AM
                            To: Special_HS_OR@yahoogroups.com
                            Subject: [Special_HS_OR] Recipes

                            Hi Carol,
                             
                            I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                             
                            We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                             
                            Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                             
                            Thanks for your time, Carol.  I look forward to hearing from you again!
                             
                            Colleen
                          • Connie Kyker
                            Deanna, I think it was just GF and it is for a friend s baby or young child. Colleen, correct me if I got that wrong. :-) Connie ... From:
                            Message 13 of 24 , May 2, 2006
                            • 0 Attachment
                              Deanna,
                              I think it was just GF and it is for a friend's baby or young child. Colleen, correct me if I got that wrong. :-)
                              Connie
                              -----Original Message-----
                              From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Deanna Gann
                              Sent: Tuesday, May 02, 2006 9:32 PM
                              To: Special_HS_OR@yahoogroups.com; Special_HS_OR@yahoogroups.com
                              Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                              Thai rice flour noodles
                               
                              ***How could I forget one of our staples!!  Thai Kitchen makes a ramen substitute that we all like.  We buy the spring onion and the garlic flavors.  I have also used the wider rice noodles in the box.  Rice noodles can also be bought which are cheaper in most stores, WinCo for sure.
                               
                              corn tortilla chips
                              Diane's corn tortilla's
                               
                              ***We use Hormel chili with beans to scoop with tortilla's.  At least we did before braces:-)
                               
                              health Valley rice crunch ems cereal
                               
                              ***And as Carol mentioned, the corn crunch 'ems that Fred's stopped carrying.
                               
                              Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                               
                              ***Bridget's favorite pre-made loaf is Ener-G Tapioca loaf, available at Fred's.  Makes good toast and french toast.
                               
                              Colleen, are you trying to go GF or GFCF?
                               
                              Deanna
                              -----Original Message-----
                              From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                              Sent: Tuesday, May 02, 2006 8:10 PM
                              To: Special_HS_OR@yahoogroups.com
                              Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                              Thanks, Connie.  This is awesome!
                               
                              Colleen
                              ----- Original Message -----
                              Sent: Tuesday, May 02, 2006 5:27 PM
                              Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                              That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                               
                              Here are some of my GF recipes:
                               
                              Gluten Free Flour Mix
                               
                              1 1/3 cup rice flour
                              1/2 cup potato starch
                              2 Tb tapioca flour
                               
                              Banana Bread
                               
                              1 Cup sugar
                              1 egg
                              2 Tb sour milk, buttermilk, plain or vanilla yogurt
                              2 Tb butter softened
                              4 very ripe banana's
                              2 Cups gluten free flour mix (see above)
                              1 tsp Rumford's baking powder
                              1/2 tsp baking soda
                              1/2 tsp salt
                              chopped nuts may be added
                               
                              Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                               
                              Belgian Waffles
                               
                              Serves 6
                              1 cup rice flour
                              1/2 cup soy flour
                              1/2 cup potato starch
                              1/2 tsp salt
                              5 tsp Rumford's baking powder
                              1 Tb sugar
                              1 egg
                              3 egg whites
                              1/4 cup vegetable oil
                              1 1/2  cups milk
                              2 1/2 tsp vanilla extract
                               
                              Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                               
                              Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                               
                              Corn Bread
                               
                              1 cup yellow corn meal
                              1 cup rice flour
                              3 tb sugar
                              1 tb Rumford's baking powder
                              1 tsp salt
                              1/3 cup corn oil (mix with liquids)
                              1 egg
                              1 cup milk
                               
                              Preheat oven to 400
                              combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                               
                              Gluten-Free flour mixes
                               
                              All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                               
                              rice flour-2 parts
                              potato starch 2/3 parts
                              tapioca flour 1/3 parts
                               
                              for large quantity
                              6 cups rice flour
                              2 cups potato starch
                              1 cup tapioca flour
                               
                              For 1 cup
                              2/3 cup rice flour
                              1/4 cup potato starch
                              1 Tb tapioca flour
                               
                              Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                              Rice Flour 1 part
                              Tapioca flour 1 part
                              Cornstarch  1 part
                              Potato Flour 1 teas. per cup
                               
                              For large quantity
                              3 cups rice flour
                              3 cups tapioca flour
                              3 cups cornstarch
                              3 Tb potato flour
                               
                              For 1 cup
                              1/3 cup rice flour
                              1/3 cup tapioca flour
                              1/3 cup cornstarch
                              1 tsp potato flour
                               
                               
                              Tips:
                              Baking
                              Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                               
                              For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                               
                              Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                               
                              Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                               
                              Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                               
                              Bread Making
                              Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                               
                              Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                               
                              Pie Crust: (very rich)
                              1 cube butter
                              1 3 oz pkg of cream cheese
                              1 cup rice flour
                              1 tsp. xanthan gum
                              up to 1 tbs cold water if needed for moisture
                               
                              Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                               
                              Crackers
                              Mix in blender:
                              1 cup of water
                              1/2 cup raw cashews (available at Winco)
                              Add:
                              1 cup corn meal
                              1/2 teas salt
                              1/2 grated cheddar cheese (optional)
                               
                              Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                              Bake 10 minutes at 300 degrees.
                              Remove from the oven and score to size.
                              Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                               
                              Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                               
                               
                              When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                              When you see "soy sauce" substitute wheat free Tamari.
                              When you see "tortillas" substitute corn tortillas.
                              When you see "pasta" substitute only gluten free pastas.
                               
                              Licorice is made of wheat flour.
                              dates in dried fruit mixes are coated with wheat to keep them from sticking
                               
                               
                              Other recipes I have if you want them....
                              Soy Flour Waffles
                              Creamy Parmesan Polenta
                              Curried Shrimp or Chicken in Peanut Sauce
                              Debbie's Quick and Dirty Chili
                              Fajita Rice Salad
                              Garlicky Mashed Potatoes
                              Lentil Vegetable Soup
                              Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                              Tostados with meat sauce
                              Tamale cheese pie
                              Thora's Hamburger Casserole
                              Tomato and Basil Pasta
                              Vegan Split Pea Soup
                               
                              These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                              Connie
                               
                               
                              -----Original Message-----
                              From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                              Sent: Tuesday, May 02, 2006 1:37 PM
                              To: Special_HS_OR@yahoogroups.com
                              Subject: Re: [Special_HS_OR] Recipes

                              Thanks Connie!  I will definitely look at these.
                               
                               
                              ----- Original Message -----
                              Sent: Tuesday, May 02, 2006 11:11 AM
                              Subject: RE: [Special_HS_OR] Recipes

                              Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                               
                              Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                               
                              Connie
                              -----Original Message-----
                              From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                              Sent: Tuesday, May 02, 2006 9:01 AM
                              To: Special_HS_OR@yahoogroups.com
                              Subject: [Special_HS_OR] Recipes

                              Hi Carol,
                               
                              I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                               
                              We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                               
                              Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                               
                              Thanks for your time, Carol.  I look forward to hearing from you again!
                               
                              Colleen
                            • Deanna Gann
                              Hi Connie, I think you re right. I WISH we were just GF!! How are your kids? Have you started vision therapy? And how goes the Kindy class?? Deanna ...
                              Message 14 of 24 , May 2, 2006
                              • 0 Attachment
                                Hi Connie,
                                 
                                I think you're right.  I WISH we were 'just' GF!!
                                 
                                How are your kids?  Have you started vision therapy?  And how goes the Kindy class??
                                 
                                Deanna
                                 
                                 
                                ----- Original Message -----
                                Sent: 5/2/2006 9:51:13 PM
                                Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                Deanna,
                                I think it was just GF and it is for a friend's baby or young child. Colleen, correct me if I got that wrong. :-)
                                Connie
                                -----Original Message-----
                                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Deanna Gann
                                Sent: Tuesday, May 02, 2006 9:32 PM
                                To: Special_HS_OR@yahoogroups.com; Special_HS_OR@yahoogroups.com
                                Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                Thai rice flour noodles
                                 
                                ***How could I forget one of our staples!!  Thai Kitchen makes a ramen substitute that we all like.  We buy the spring onion and the garlic flavors.  I have also used the wider rice noodles in the box.  Rice noodles can also be bought which are cheaper in most stores, WinCo for sure.
                                 
                                corn tortilla chips
                                Diane's corn tortilla's
                                 
                                ***We use Hormel chili with beans to scoop with tortilla's.  At least we did before braces:-)
                                 
                                health Valley rice crunch ems cereal
                                 
                                ***And as Carol mentioned, the corn crunch 'ems that Fred's stopped carrying.
                                 
                                Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                                 
                                ***Bridget's favorite pre-made loaf is Ener-G Tapioca loaf, available at Fred's.  Makes good toast and french toast.
                                 
                                Colleen, are you trying to go GF or GFCF?
                                 
                                Deanna
                                -----Original Message-----
                                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                Sent: Tuesday, May 02, 2006 8:10 PM
                                To: Special_HS_OR@yahoogroups.com
                                Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                Thanks, Connie.  This is awesome!
                                 
                                Colleen
                                ----- Original Message -----
                                Sent: Tuesday, May 02, 2006 5:27 PM
                                Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                                 
                                Here are some of my GF recipes:
                                 
                                Gluten Free Flour Mix
                                 
                                1 1/3 cup rice flour
                                1/2 cup potato starch
                                2 Tb tapioca flour
                                 
                                Banana Bread
                                 
                                1 Cup sugar
                                1 egg
                                2 Tb sour milk, buttermilk, plain or vanilla yogurt
                                2 Tb butter softened
                                4 very ripe banana's
                                2 Cups gluten free flour mix (see above)
                                1 tsp Rumford's baking powder
                                1/2 tsp baking soda
                                1/2 tsp salt
                                chopped nuts may be added
                                 
                                Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                                 
                                Belgian Waffles
                                 
                                Serves 6
                                1 cup rice flour
                                1/2 cup soy flour
                                1/2 cup potato starch
                                1/2 tsp salt
                                5 tsp Rumford's baking powder
                                1 Tb sugar
                                1 egg
                                3 egg whites
                                1/4 cup vegetable oil
                                1 1/2  cups milk
                                2 1/2 tsp vanilla extract
                                 
                                Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                                 
                                Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                                 
                                Corn Bread
                                 
                                1 cup yellow corn meal
                                1 cup rice flour
                                3 tb sugar
                                1 tb Rumford's baking powder
                                1 tsp salt
                                1/3 cup corn oil (mix with liquids)
                                1 egg
                                1 cup milk
                                 
                                Preheat oven to 400
                                combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                                 
                                Gluten-Free flour mixes
                                 
                                All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                                 
                                rice flour-2 parts
                                potato starch 2/3 parts
                                tapioca flour 1/3 parts
                                 
                                for large quantity
                                6 cups rice flour
                                2 cups potato starch
                                1 cup tapioca flour
                                 
                                For 1 cup
                                2/3 cup rice flour
                                1/4 cup potato starch
                                1 Tb tapioca flour
                                 
                                Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                                Rice Flour 1 part
                                Tapioca flour 1 part
                                Cornstarch  1 part
                                Potato Flour 1 teas. per cup
                                 
                                For large quantity
                                3 cups rice flour
                                3 cups tapioca flour
                                3 cups cornstarch
                                3 Tb potato flour
                                 
                                For 1 cup
                                1/3 cup rice flour
                                1/3 cup tapioca flour
                                1/3 cup cornstarch
                                1 tsp potato flour
                                 
                                 
                                Tips:
                                Baking
                                Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                                 
                                For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                                 
                                Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                                 
                                Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                                 
                                Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                                 
                                Bread Making
                                Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                                 
                                Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                                 
                                Pie Crust: (very rich)
                                1 cube butter
                                1 3 oz pkg of cream cheese
                                1 cup rice flour
                                1 tsp. xanthan gum
                                up to 1 tbs cold water if needed for moisture
                                 
                                Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                                 
                                Crackers
                                Mix in blender:
                                1 cup of water
                                1/2 cup raw cashews (available at Winco)
                                Add:
                                1 cup corn meal
                                1/2 teas salt
                                1/2 grated cheddar cheese (optional)
                                 
                                Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                                Bake 10 minutes at 300 degrees.
                                Remove from the oven and score to size.
                                Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                                 
                                Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                                 
                                 
                                When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                                When you see "soy sauce" substitute wheat free Tamari.
                                When you see "tortillas" substitute corn tortillas.
                                When you see "pasta" substitute only gluten free pastas.
                                 
                                Licorice is made of wheat flour.
                                dates in dried fruit mixes are coated with wheat to keep them from sticking
                                 
                                 
                                Other recipes I have if you want them....
                                Soy Flour Waffles
                                Creamy Parmesan Polenta
                                Curried Shrimp or Chicken in Peanut Sauce
                                Debbie's Quick and Dirty Chili
                                Fajita Rice Salad
                                Garlicky Mashed Potatoes
                                Lentil Vegetable Soup
                                Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                Tostados with meat sauce
                                Tamale cheese pie
                                Thora's Hamburger Casserole
                                Tomato and Basil Pasta
                                Vegan Split Pea Soup
                                 
                                These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                Connie
                                 
                                 
                                -----Original Message-----
                                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                Sent: Tuesday, May 02, 2006 1:37 PM
                                To: Special_HS_OR@yahoogroups.com
                                Subject: Re: [Special_HS_OR] Recipes

                                Thanks Connie!  I will definitely look at these.
                                 
                                 
                                ----- Original Message -----
                                Sent: Tuesday, May 02, 2006 11:11 AM
                                Subject: RE: [Special_HS_OR] Recipes

                                Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                                 
                                Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                                 
                                Connie
                                -----Original Message-----
                                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                Sent: Tuesday, May 02, 2006 9:01 AM
                                To: Special_HS_OR@yahoogroups.com
                                Subject: [Special_HS_OR] Recipes

                                Hi Carol,
                                 
                                I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                                 
                                We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                                 
                                Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                                 
                                Thanks for your time, Carol.  I look forward to hearing from you again!
                                 
                                Colleen
                              • Connie Kyker
                                Caeli goes in for testing tomorrow here in Corvallis at Old Mill School then down to Eugene for the eye tests by the DO. We may do vision therapy here in
                                Message 15 of 24 , May 3, 2006
                                • 0 Attachment
                                  Caeli goes in for testing tomorrow here in Corvallis at Old Mill School then down to Eugene for the eye tests by the DO. We may do vision therapy here in Corvallis before going all the way to Eugene. I will get the base line tests done in Eugene and then we can go again and see how much she has improved and how much work needs to be done down there.
                                   
                                  Tianna is in the 4/5 preschool and we applied to Franklin the local coop charter school in town that everyone is trying to get into. Many of our church and neighborhood friends attend there so it was a good fit. It is really a private school education without the private school price. And with all the services for speech and autism included. So as it turns out she got in! They immediately recommended I try to get her into full time status and I immediately told them they didn't know my daughter and no amount of forcing her to go to school full time would help her to be able to do it in the future. So they backed off. So she is going to do 1/2 time kindergarten 5 days a week and then we will see what happens in 1st grade next year. (They want her full time because she is *supposed* to be a 1st grader by chronological age). So today the LRC person called and told me she had submitted her paper work and read to me that what she wrote: Tianna's parents were unhappy with her progress at home and decided to put her in school at Franklin". I told her she would need to amend that statement because I am in no way unhappy with her progress at home and in fact think she is doing extremely well but wanted to try Franklin at the recommendation of several professionals for her to get extra social interaction on a daily basis. Stephen is doing good. He also requested to go to Franklin next year as he is entering Junior High and felt a longing to be like his friends from church and the neighborhood. I am willing to let him experiment with the knowledge he can come home if it isn't a good fit. His OCD is controlled with meds but if we miss a few doses he ends up doing crazy things like pulling out all his eyelashes and school work gets put on the back burner all week. This happened last week after he went on a scout trip and forgot his meds. Poor guy. Karissa has yet to show any signs of anxiety disorder (since the other 3 kids all seem to have it in one form or another) except for chewing her nails! I think I might be able to live with that one! :-)
                                  Connie
                                  -----Original Message-----
                                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Deanna Gann
                                  Sent: Tuesday, May 02, 2006 11:40 PM
                                  To: Special_HS_OR@yahoogroups.com
                                  Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                  Hi Connie,
                                   
                                  I think you're right.  I WISH we were 'just' GF!!
                                   
                                  How are your kids?  Have you started vision therapy?  And how goes the Kindy class??
                                   
                                  Deanna
                                   
                                   
                                  ----- Original Message -----
                                  Sent: 5/2/2006 9:51:13 PM
                                  Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                  Deanna,
                                  I think it was just GF and it is for a friend's baby or young child. Colleen, correct me if I got that wrong. :-)
                                  Connie
                                  -----Original Message-----
                                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Deanna Gann
                                  Sent: Tuesday, May 02, 2006 9:32 PM
                                  To: Special_HS_OR@yahoogroups.com; Special_HS_OR@yahoogroups.com
                                  Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                  Thai rice flour noodles
                                   
                                  ***How could I forget one of our staples!!  Thai Kitchen makes a ramen substitute that we all like.  We buy the spring onion and the garlic flavors.  I have also used the wider rice noodles in the box.  Rice noodles can also be bought which are cheaper in most stores, WinCo for sure.
                                   
                                  corn tortilla chips
                                  Diane's corn tortilla's
                                   
                                  ***We use Hormel chili with beans to scoop with tortilla's.  At least we did before braces:-)
                                   
                                  health Valley rice crunch ems cereal
                                   
                                  ***And as Carol mentioned, the corn crunch 'ems that Fred's stopped carrying.
                                   
                                  Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                                   
                                  ***Bridget's favorite pre-made loaf is Ener-G Tapioca loaf, available at Fred's.  Makes good toast and french toast.
                                   
                                  Colleen, are you trying to go GF or GFCF?
                                   
                                  Deanna
                                  -----Original Message-----
                                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                  Sent: Tuesday, May 02, 2006 8:10 PM
                                  To: Special_HS_OR@yahoogroups.com
                                  Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                  Thanks, Connie.  This is awesome!
                                   
                                  Colleen
                                  ----- Original Message -----
                                  Sent: Tuesday, May 02, 2006 5:27 PM
                                  Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                  That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                                   
                                  Here are some of my GF recipes:
                                   
                                  Gluten Free Flour Mix
                                   
                                  1 1/3 cup rice flour
                                  1/2 cup potato starch
                                  2 Tb tapioca flour
                                   
                                  Banana Bread
                                   
                                  1 Cup sugar
                                  1 egg
                                  2 Tb sour milk, buttermilk, plain or vanilla yogurt
                                  2 Tb butter softened
                                  4 very ripe banana's
                                  2 Cups gluten free flour mix (see above)
                                  1 tsp Rumford's baking powder
                                  1/2 tsp baking soda
                                  1/2 tsp salt
                                  chopped nuts may be added
                                   
                                  Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                                   
                                  Belgian Waffles
                                   
                                  Serves 6
                                  1 cup rice flour
                                  1/2 cup soy flour
                                  1/2 cup potato starch
                                  1/2 tsp salt
                                  5 tsp Rumford's baking powder
                                  1 Tb sugar
                                  1 egg
                                  3 egg whites
                                  1/4 cup vegetable oil
                                  1 1/2  cups milk
                                  2 1/2 tsp vanilla extract
                                   
                                  Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                                   
                                  Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                                   
                                  Corn Bread
                                   
                                  1 cup yellow corn meal
                                  1 cup rice flour
                                  3 tb sugar
                                  1 tb Rumford's baking powder
                                  1 tsp salt
                                  1/3 cup corn oil (mix with liquids)
                                  1 egg
                                  1 cup milk
                                   
                                  Preheat oven to 400
                                  combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                                   
                                  Gluten-Free flour mixes
                                   
                                  All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                                   
                                  rice flour-2 parts
                                  potato starch 2/3 parts
                                  tapioca flour 1/3 parts
                                   
                                  for large quantity
                                  6 cups rice flour
                                  2 cups potato starch
                                  1 cup tapioca flour
                                   
                                  For 1 cup
                                  2/3 cup rice flour
                                  1/4 cup potato starch
                                  1 Tb tapioca flour
                                   
                                  Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                                  Rice Flour 1 part
                                  Tapioca flour 1 part
                                  Cornstarch  1 part
                                  Potato Flour 1 teas. per cup
                                   
                                  For large quantity
                                  3 cups rice flour
                                  3 cups tapioca flour
                                  3 cups cornstarch
                                  3 Tb potato flour
                                   
                                  For 1 cup
                                  1/3 cup rice flour
                                  1/3 cup tapioca flour
                                  1/3 cup cornstarch
                                  1 tsp potato flour
                                   
                                   
                                  Tips:
                                  Baking
                                  Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                                   
                                  For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                                   
                                  Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                                   
                                  Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                                   
                                  Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                                   
                                  Bread Making
                                  Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                                   
                                  Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                                   
                                  Pie Crust: (very rich)
                                  1 cube butter
                                  1 3 oz pkg of cream cheese
                                  1 cup rice flour
                                  1 tsp. xanthan gum
                                  up to 1 tbs cold water if needed for moisture
                                   
                                  Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                                   
                                  Crackers
                                  Mix in blender:
                                  1 cup of water
                                  1/2 cup raw cashews (available at Winco)
                                  Add:
                                  1 cup corn meal
                                  1/2 teas salt
                                  1/2 grated cheddar cheese (optional)
                                   
                                  Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                                  Bake 10 minutes at 300 degrees.
                                  Remove from the oven and score to size.
                                  Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                                   
                                  Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                                   
                                   
                                  When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                                  When you see "soy sauce" substitute wheat free Tamari.
                                  When you see "tortillas" substitute corn tortillas.
                                  When you see "pasta" substitute only gluten free pastas.
                                   
                                  Licorice is made of wheat flour.
                                  dates in dried fruit mixes are coated with wheat to keep them from sticking
                                   
                                   
                                  Other recipes I have if you want them....
                                  Soy Flour Waffles
                                  Creamy Parmesan Polenta
                                  Curried Shrimp or Chicken in Peanut Sauce
                                  Debbie's Quick and Dirty Chili
                                  Fajita Rice Salad
                                  Garlicky Mashed Potatoes
                                  Lentil Vegetable Soup
                                  Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                  Tostados with meat sauce
                                  Tamale cheese pie
                                  Thora's Hamburger Casserole
                                  Tomato and Basil Pasta
                                  Vegan Split Pea Soup
                                   
                                  These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                  Connie
                                   
                                   
                                  -----Original Message-----
                                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                  Sent: Tuesday, May 02, 2006 1:37 PM
                                  To: Special_HS_OR@yahoogroups.com
                                  Subject: Re: [Special_HS_OR] Recipes

                                  Thanks Connie!  I will definitely look at these.
                                   
                                   
                                  ----- Original Message -----
                                  Sent: Tuesday, May 02, 2006 11:11 AM
                                  Subject: RE: [Special_HS_OR] Recipes

                                  Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                                   
                                  Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                                   
                                  Connie
                                  -----Original Message-----
                                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                  Sent: Tuesday, May 02, 2006 9:01 AM
                                  To: Special_HS_OR@yahoogroups.com
                                  Subject: [Special_HS_OR] Recipes

                                  Hi Carol,
                                   
                                  I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                                   
                                  We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                                   
                                  Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                                   
                                  Thanks for your time, Carol.  I look forward to hearing from you again!
                                   
                                  Colleen
                                • Colleen
                                  ... From: Deanna Gann Colleen, are you trying to go GF or GFCF? Deanna Is the C, casein? Honestly, Deanna, I don t know what I am doing at this point. I just
                                  Message 16 of 24 , May 3, 2006
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                                    ----- Original Message -----
                                    Colleen, are you trying to go GF or GFCF?
                                     
                                    Deanna
                                     
                                    Is the C, casein?  Honestly, Deanna, I don't know what I am doing at this point.  I just know that we need to try something!  I have heard of an elimination diet, that I am wondering if I should check out and start from there.  My concern is that I am starting with an already picky eater. 
                                    We started with Feingold's diet, took away salysilites (sp), artificials, food coloring, and preservatives.  It wasn't too bad to start out, as Daniel was a lot younger.  He does ask me before eating things others offer him, though.
                                    I am open to the wisdom and advise of all of you!
                                    Thanks so much.  We are so blessed by your wisdom.
                                    Colleen
                                  • Colleen
                                    I so appreciate you (and everyon else!) doing this for our family! I am also hoping to get all of this info together really soon, so I can get the groceries
                                    Message 17 of 24 , May 3, 2006
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                                      I so appreciate you (and everyon else!) doing this for our family!  I am also hoping to get all of this info together really soon, so I can get the groceries needed.  It is easy to get overwhelmed with all of this information, but know that we are on the right path.
                                       
                                      Thanks SO much!
                                      Colleen
                                       
                                       
                                      ----- Original Message -----
                                      Sent: Tuesday, May 02, 2006 9:10 PM
                                      Subject: Re: [Special_HS_OR] Recipes

                                      Colleen,
                                       
                                      I hope to get some simple recipes sent your way in a couple days. 
                                       
                                      As for pasta, there are rice spaghetti's, noodles, elbows, and corn spaghetti and elbows available.  Quinoa also has pasta products, and quinoa is gf.  Fred Meyers nutrition center, New Seasons, Trader Joes, Wild Oats all have a few gf pasta items I think, so does WB Foods on the corner of Pearl and Molalla Ave in Oregon City if you're ever in that area.  It's a tiny mom/pop store but they have a gf corner :-)  I'll be in there one of these days to pick up my case of Corn Crunch Em's I ordered awhile back from Health Valley as Fred Meyers quit carrying them.  They're like corncheks but gluten free.
                                       
                                      I have enjoyed quickly glancing through all the neat info Connie and Deana have sent tonight :-) 
                                       
                                      Blessings,
                                      Carol
                                      ----- Original Message -----
                                      From: Colleen
                                      Sent: Tuesday, May 02, 2006 9:01 AM
                                      Subject: [Special_HS_OR] Recipes

                                      Hi Carol,
                                       
                                      I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                                       
                                      We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                                       
                                      Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                                       
                                      Thanks for your time, Carol.  I look forward to hearing from you again!
                                       
                                      Colleen
                                    • Deanna Gann
                                      Hi Colleen, Yes, the C stands for Casein. Have you considered allergy testing? We have seen Dr Rob Dramov in Tigard, and had our blood draws at Quest
                                      Message 18 of 24 , May 3, 2006
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                                        Hi Colleen,
                                         
                                        Yes, the C stands for Casein.  Have you considered allergy testing?  We have seen Dr Rob Dramov in Tigard, and had our blood draws at Quest Diagnostics.  Yes, there was big-time prep, I had to hold her, the first time was a struggle, but we gleaned some really good info from them.  Not least of which was that she had a +4 sensitivity to Papaya, which I had been feeding her three times a day in the form of her Digestive Enzymes!!  I switched to non-papain based enzymes after that. 
                                         
                                        I was also informed that she had +4 sensitivities to eggs (both yolk and white, which is unusual), soy, and peanuts.  Sensitivites are not the kind of allergy that can kill you, not the kind that cause anaphalactic shock and require an EPI Pen, but for us, they radically change behavior when we don't pay attention to them!
                                         
                                        Feel free to save the above for a time when you are less overwhelmed!
                                         
                                        As far as getting started, why not pick a meal to start with?  Breakfast may be the easiest one to make GFCF or GF.  Some kids respond to the removal of Dairy, mine both have.  Other kids only need the removal of Gluten, and others seem to need both.  All you can do is arm yourself with as much information as you can handle and then make a plan.  A gradual change may be the easiest on everyone.
                                         
                                        I would not start trying to make GF or GFCF versions of his favorites right away, as they won't match up- like pizza.  You can try one ready-made such as Amy's. They make a pizza with a rice crust that is available in the freezer section of the nutrition area in Fred's.  It is GF but not CF.  It is also expensive, but if he's the only one eating it then it's probably doable- 5.99 I think.  Maybe one piece at lunch with other stuff and then the rest goes into the freezer to be reheated at another time.
                                         
                                        Shelton's Chicken hotdogs are also good, boiled to plump them up.  If you nuke them they shrivel:-(  Wrapped in a gf or gfcf pancake they are yummy.
                                         
                                        Also, try to be willing to have foods at non-traditional times- breakfast for dinner, or meat rollups for breakfast.
                                          
                                        Anyhoo, just know that your best IS good enough, and that we can only expect to do as much as we know how to do at any given time.  Go at your pace, but do GO because it can really help!
                                         
                                        Peace to you,
                                         
                                        Deanna 
                                         
                                             
                                         
                                        ----- Original Message -----
                                        From: Colleen
                                        Sent: 5/3/2006 12:18:33 PM
                                        Subject: Re: [Special_HS_OR] Recipes

                                        I so appreciate you (and everyon else!) doing this for our family!  I am also hoping to get all of this info together really soon, so I can get the groceries needed.  It is easy to get overwhelmed with all of this information, but know that we are on the right path.
                                         
                                        Thanks SO much!
                                        Colleen
                                         
                                         
                                        ----- Original Message -----
                                        Sent: Tuesday, May 02, 2006 9:10 PM
                                        Subject: Re: [Special_HS_OR] Recipes

                                        Colleen,
                                         
                                        I hope to get some simple recipes sent your way in a couple days. 
                                         
                                        As for pasta, there are rice spaghetti's, noodles, elbows, and corn spaghetti and elbows available.  Quinoa also has pasta products, and quinoa is gf.  Fred Meyers nutrition center, New Seasons, Trader Joes, Wild Oats all have a few gf pasta items I think, so does WB Foods on the corner of Pearl and Molalla Ave in Oregon City if you're ever in that area.  It's a tiny mom/pop store but they have a gf corner :-)  I'll be in there one of these days to pick up my case of Corn Crunch Em's I ordered awhile back from Health Valley as Fred Meyers quit carrying them.  They're like corncheks but gluten free.
                                         
                                        I have enjoyed quickly glancing through all the neat info Connie and Deana have sent tonight :-) 
                                         
                                        Blessings,
                                        Carol
                                        ----- Original Message -----
                                        From: Colleen
                                        Sent: Tuesday, May 02, 2006 9:01 AM
                                        Subject: [Special_HS_OR] Recipes

                                        Hi Carol,
                                         
                                        I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                                         
                                        We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                                         
                                        Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                                         
                                        Thanks for your time, Carol.  I look forward to hearing from you again!
                                         
                                        Colleen
                                      • Colleen
                                        Just want to thank you all for responding. After reading my first post, realized I wasn t really clear. It is for my almost 6 year old. I have been dealing
                                        Message 19 of 24 , May 7, 2006
                                        • 0 Attachment
                                          Just want to thank you all for responding.  After reading my first post, realized I wasn't really clear.  It is for my almost 6 year old.  I have been dealing with bad colds this past week and haven't done any shopping yet, but look forward to trying some of your recipes and suggestions!  We have had some Enviro Kids cereal (the peanut butter stuff) that Daniel has enjoyed and actually pulled it down for breakfast the other day, so at least I know there is one thing he will eat willingly.  ;o)
                                           
                                          Thanks again Connie, Deanna and Carol! 
                                          You bless me.
                                           
                                          Colleen
                                           
                                           
                                          ----- Original Message -----
                                          Sent: Tuesday, May 02, 2006 9:53 PM
                                          Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                          Deanna,
                                          I think it was just GF and it is for a friend's baby or young child. Colleen, correct me if I got that wrong. :-)
                                          Connie
                                          -----Original Message-----
                                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Deanna Gann
                                          Sent: Tuesday, May 02, 2006 9:32 PM
                                          To: Special_HS_OR@yahoogroups.com; Special_HS_OR@yahoogroups.com
                                          Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                          Thai rice flour noodles
                                           
                                          ***How could I forget one of our staples!!  Thai Kitchen makes a ramen substitute that we all like.  We buy the spring onion and the garlic flavors.  I have also used the wider rice noodles in the box.  Rice noodles can also be bought which are cheaper in most stores, WinCo for sure.
                                           
                                          corn tortilla chips
                                          Diane's corn tortilla's
                                           
                                          ***We use Hormel chili with beans to scoop with tortilla's.  At least we did before braces:-)
                                           
                                          health Valley rice crunch ems cereal
                                           
                                          ***And as Carol mentioned, the corn crunch 'ems that Fred's stopped carrying.
                                           
                                          Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                                           
                                          ***Bridget's favorite pre-made loaf is Ener-G Tapioca loaf, available at Fred's.  Makes good toast and french toast.
                                           
                                          Colleen, are you trying to go GF or GFCF?
                                           
                                          Deanna
                                          -----Original Message-----
                                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                          Sent: Tuesday, May 02, 2006 8:10 PM
                                          To: Special_HS_OR@yahoogroups.com
                                          Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                          Thanks, Connie.  This is awesome!
                                           
                                          Colleen
                                          ----- Original Message -----
                                          Sent: Tuesday, May 02, 2006 5:27 PM
                                          Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                          That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                                           
                                          Here are some of my GF recipes:
                                           
                                          Gluten Free Flour Mix
                                           
                                          1 1/3 cup rice flour
                                          1/2 cup potato starch
                                          2 Tb tapioca flour
                                           
                                          Banana Bread
                                           
                                          1 Cup sugar
                                          1 egg
                                          2 Tb sour milk, buttermilk, plain or vanilla yogurt
                                          2 Tb butter softened
                                          4 very ripe banana's
                                          2 Cups gluten free flour mix (see above)
                                          1 tsp Rumford's baking powder
                                          1/2 tsp baking soda
                                          1/2 tsp salt
                                          chopped nuts may be added
                                           
                                          Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                                           
                                          Belgian Waffles
                                           
                                          Serves 6
                                          1 cup rice flour
                                          1/2 cup soy flour
                                          1/2 cup potato starch
                                          1/2 tsp salt
                                          5 tsp Rumford's baking powder
                                          1 Tb sugar
                                          1 egg
                                          3 egg whites
                                          1/4 cup vegetable oil
                                          1 1/2  cups milk
                                          2 1/2 tsp vanilla extract
                                           
                                          Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                                           
                                          Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                                           
                                          Corn Bread
                                           
                                          1 cup yellow corn meal
                                          1 cup rice flour
                                          3 tb sugar
                                          1 tb Rumford's baking powder
                                          1 tsp salt
                                          1/3 cup corn oil (mix with liquids)
                                          1 egg
                                          1 cup milk
                                           
                                          Preheat oven to 400
                                          combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                                           
                                          Gluten-Free flour mixes
                                           
                                          All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                                           
                                          rice flour-2 parts
                                          potato starch 2/3 parts
                                          tapioca flour 1/3 parts
                                           
                                          for large quantity
                                          6 cups rice flour
                                          2 cups potato starch
                                          1 cup tapioca flour
                                           
                                          For 1 cup
                                          2/3 cup rice flour
                                          1/4 cup potato starch
                                          1 Tb tapioca flour
                                           
                                          Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                                          Rice Flour 1 part
                                          Tapioca flour 1 part
                                          Cornstarch  1 part
                                          Potato Flour 1 teas. per cup
                                           
                                          For large quantity
                                          3 cups rice flour
                                          3 cups tapioca flour
                                          3 cups cornstarch
                                          3 Tb potato flour
                                           
                                          For 1 cup
                                          1/3 cup rice flour
                                          1/3 cup tapioca flour
                                          1/3 cup cornstarch
                                          1 tsp potato flour
                                           
                                           
                                          Tips:
                                          Baking
                                          Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                                           
                                          For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                                           
                                          Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                                           
                                          Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                                           
                                          Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                                           
                                          Bread Making
                                          Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                                           
                                          Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                                           
                                          Pie Crust: (very rich)
                                          1 cube butter
                                          1 3 oz pkg of cream cheese
                                          1 cup rice flour
                                          1 tsp. xanthan gum
                                          up to 1 tbs cold water if needed for moisture
                                           
                                          Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                                           
                                          Crackers
                                          Mix in blender:
                                          1 cup of water
                                          1/2 cup raw cashews (available at Winco)
                                          Add:
                                          1 cup corn meal
                                          1/2 teas salt
                                          1/2 grated cheddar cheese (optional)
                                           
                                          Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                                          Bake 10 minutes at 300 degrees.
                                          Remove from the oven and score to size.
                                          Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                                           
                                          Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                                           
                                           
                                          When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                                          When you see "soy sauce" substitute wheat free Tamari.
                                          When you see "tortillas" substitute corn tortillas.
                                          When you see "pasta" substitute only gluten free pastas.
                                           
                                          Licorice is made of wheat flour.
                                          dates in dried fruit mixes are coated with wheat to keep them from sticking
                                           
                                           
                                          Other recipes I have if you want them....
                                          Soy Flour Waffles
                                          Creamy Parmesan Polenta
                                          Curried Shrimp or Chicken in Peanut Sauce
                                          Debbie's Quick and Dirty Chili
                                          Fajita Rice Salad
                                          Garlicky Mashed Potatoes
                                          Lentil Vegetable Soup
                                          Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                          Tostados with meat sauce
                                          Tamale cheese pie
                                          Thora's Hamburger Casserole
                                          Tomato and Basil Pasta
                                          Vegan Split Pea Soup
                                           
                                          These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                          Connie
                                           
                                           
                                          -----Original Message-----
                                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                          Sent: Tuesday, May 02, 2006 1:37 PM
                                          To: Special_HS_OR@yahoogroups.com
                                          Subject: Re: [Special_HS_OR] Recipes

                                          Thanks Connie!  I will definitely look at these.
                                           
                                           
                                          ----- Original Message -----
                                          Sent: Tuesday, May 02, 2006 11:11 AM
                                          Subject: RE: [Special_HS_OR] Recipes

                                          Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                                           
                                          Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                                           
                                          Connie
                                          -----Original Message-----
                                          From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                          Sent: Tuesday, May 02, 2006 9:01 AM
                                          To: Special_HS_OR@yahoogroups.com
                                          Subject: [Special_HS_OR] Recipes

                                          Hi Carol,
                                           
                                          I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                                           
                                          We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                                           
                                          Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                                           
                                          Thanks for your time, Carol.  I look forward to hearing from you again!
                                           
                                          Colleen
                                        • Connie Kyker
                                          Keep us posted! Connie ... From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen Sent: Sunday, May 07, 2006 12:38 PM
                                          Message 20 of 24 , May 7, 2006
                                          • 0 Attachment
                                            Keep us posted!
                                            Connie
                                            -----Original Message-----
                                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                            Sent: Sunday, May 07, 2006 12:38 PM
                                            To: Special_HS_OR@yahoogroups.com
                                            Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                            Just want to thank you all for responding.  After reading my first post, realized I wasn't really clear.  It is for my almost 6 year old.  I have been dealing with bad colds this past week and haven't done any shopping yet, but look forward to trying some of your recipes and suggestions!  We have had some Enviro Kids cereal (the peanut butter stuff) that Daniel has enjoyed and actually pulled it down for breakfast the other day, so at least I know there is one thing he will eat willingly.  ;o)
                                             
                                            Thanks again Connie, Deanna and Carol! 
                                            You bless me.
                                             
                                            Colleen
                                             
                                             
                                            ----- Original Message -----
                                            Sent: Tuesday, May 02, 2006 9:53 PM
                                            Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                            Deanna,
                                            I think it was just GF and it is for a friend's baby or young child. Colleen, correct me if I got that wrong. :-)
                                            Connie
                                            -----Original Message-----
                                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Deanna Gann
                                            Sent: Tuesday, May 02, 2006 9:32 PM
                                            To: Special_HS_OR@yahoogroups.com; Special_HS_OR@yahoogroups.com
                                            Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                            Thai rice flour noodles
                                             
                                            ***How could I forget one of our staples!!  Thai Kitchen makes a ramen substitute that we all like.  We buy the spring onion and the garlic flavors.  I have also used the wider rice noodles in the box.  Rice noodles can also be bought which are cheaper in most stores, WinCo for sure.
                                             
                                            corn tortilla chips
                                            Diane's corn tortilla's
                                             
                                            ***We use Hormel chili with beans to scoop with tortilla's.  At least we did before braces:-)
                                             
                                            health Valley rice crunch ems cereal
                                             
                                            ***And as Carol mentioned, the corn crunch 'ems that Fred's stopped carrying.
                                             
                                            Food for life brown rice bread--good w/cream cheese or peanut butter and jam. Also makes okay bread crumbs for meatloafs, meatballs etc.
                                             
                                            ***Bridget's favorite pre-made loaf is Ener-G Tapioca loaf, available at Fred's.  Makes good toast and french toast.
                                             
                                            Colleen, are you trying to go GF or GFCF?
                                             
                                            Deanna
                                            -----Original Message-----
                                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                            Sent: Tuesday, May 02, 2006 8:10 PM
                                            To: Special_HS_OR@yahoogroups.com
                                            Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                            Thanks, Connie.  This is awesome!
                                             
                                            Colleen
                                            ----- Original Message -----
                                            Sent: Tuesday, May 02, 2006 5:27 PM
                                            Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                            That last copy got away without being spell checked. I am going to try again with this one since I know my wireless keyboards leaves lots of letters out when I type fast!
                                             
                                            Here are some of my GF recipes:
                                             
                                            Gluten Free Flour Mix
                                             
                                            1 1/3 cup rice flour
                                            1/2 cup potato starch
                                            2 Tb tapioca flour
                                             
                                            Banana Bread
                                             
                                            1 Cup sugar
                                            1 egg
                                            2 Tb sour milk, buttermilk, plain or vanilla yogurt
                                            2 Tb butter softened
                                            4 very ripe banana's
                                            2 Cups gluten free flour mix (see above)
                                            1 tsp Rumford's baking powder
                                            1/2 tsp baking soda
                                            1/2 tsp salt
                                            chopped nuts may be added
                                             
                                            Preheat oven to 350. Spray a 9 1/4 x 5 1/4 loaf pan with cooking spray to prevent sticking. Combine flour mix, baking powder, soda and salt in a medium size bowl and stir with a wire whisk. In a large bowl, mash bananas; add the sour milk product, softened butter, egg and sugar and stir well to combine completely. Add the dry ingredients and stir to combine. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean from the center. Serves 10. Makes one loaf.
                                             
                                            Belgian Waffles
                                             
                                            Serves 6
                                            1 cup rice flour
                                            1/2 cup soy flour
                                            1/2 cup potato starch
                                            1/2 tsp salt
                                            5 tsp Rumford's baking powder
                                            1 Tb sugar
                                            1 egg
                                            3 egg whites
                                            1/4 cup vegetable oil
                                            1 1/2  cups milk
                                            2 1/2 tsp vanilla extract
                                             
                                            Combine dry ingredients in a large bowl. Whip egg whites until stiff, not dry. In large measuring cup combine milk, oil and egg yolks. Add liquids to dry. Do not over stir, Fold in fluffy egg whites.
                                             
                                            Note: Can used cornmeal instead of soy flour. 3 whole separated eggs instead of 3 egg whites and 1 1/4 cups milk instead  (the extra moisture from yolks makes the difference so you use less milk)
                                             
                                            Corn Bread
                                             
                                            1 cup yellow corn meal
                                            1 cup rice flour
                                            3 tb sugar
                                            1 tb Rumford's baking powder
                                            1 tsp salt
                                            1/3 cup corn oil (mix with liquids)
                                            1 egg
                                            1 cup milk
                                             
                                            Preheat oven to 400
                                            combine dry ingredients in a bowl and mix well. Mix liquids in 2 cup measuring cup. Mix liquids with dry ingredients until just blended. Pour into a well-greased 8in. square pan. Bake in oven for 25 minutes or until done ( We LOVED this. Better than regular corn bread)
                                             
                                            Gluten-Free flour mixes
                                             
                                            All purpose Flour--This is a basic gluten free all purpose flour. Rice flour can be directly exchanged for all purpose flour 1 to 1. This blend is also a one to one exchange for all purpose flour in your favorite recipes.
                                             
                                            rice flour-2 parts
                                            potato starch 2/3 parts
                                            tapioca flour 1/3 parts
                                             
                                            for large quantity
                                            6 cups rice flour
                                            2 cups potato starch
                                            1 cup tapioca flour
                                             
                                            For 1 cup
                                            2/3 cup rice flour
                                            1/4 cup potato starch
                                            1 Tb tapioca flour
                                             
                                            Featherweight rice flour mix--Featherweight can be directly exchanged for cake flour 1 to 1 or used for a lighter final product (cakes, waffles, pancakes, shortcakes) in your favorite recipes.
                                            Rice Flour 1 part
                                            Tapioca flour 1 part
                                            Cornstarch  1 part
                                            Potato Flour 1 teas. per cup
                                             
                                            For large quantity
                                            3 cups rice flour
                                            3 cups tapioca flour
                                            3 cups cornstarch
                                            3 Tb potato flour
                                             
                                            For 1 cup
                                            1/3 cup rice flour
                                            1/3 cup tapioca flour
                                            1/3 cup cornstarch
                                            1 tsp potato flour
                                             
                                             
                                            Tips:
                                            Baking
                                            Red Star yeast is certified gluten free. Fleishman's is made as a bi product of beer making. The malt used in beer is grown on barley. Results are better when you se quick rise yeast, one package per loaf. Xanthan Gum is available at Fred Meyer heath foods.
                                             
                                            For most recipes rice flour can be substituted 1/1 for white flour. For baked goods, add 1 teaspoon of xanthan gum for each cup of rice flour. White rice flour works best in cookies, cakes, nut breads, pancakes, waffles and coffee cakes. Recipes with sour cream tend to stay moister. It is not necessary to use xanthan gum in waffles or pancakes. As with bread, the dough for cakes and nut breads shouldn't rise above the top of the pan.
                                             
                                            Cookies are generally better under baked or they dry out too quickly and crumble. Use the least amount of time suggested.
                                             
                                            Use cornstarch for thickening sauces and 1 tablespoon per cup of liquid. Combine dry cornstarch with water to make a thick paste before adding to liquid. When making gravy add a little of this mixture at a time and stir.
                                             
                                            Cornstarch and white rice flour are both available in bulk at Winco. Most of the other flours are available at Life Source in Salem, or First Alternative Co op in Corvallis.
                                             
                                            Bread Making
                                            Make up several packages with all the dry ingredients needed to make a single loaf of bread and store them in ziplock bags. Then when you need to make bread you don't have to get out all the flours and other dry ingredients each time.
                                             
                                            Water temp is important. It should not be below 100 or above 110. Eggs and sourdough starter should be at room temp.
                                             
                                            Pie Crust: (very rich)
                                            1 cube butter
                                            1 3 oz pkg of cream cheese
                                            1 cup rice flour
                                            1 tsp. xanthan gum
                                            up to 1 tbs cold water if needed for moisture
                                             
                                            Don't roll this dough but pat into sides of pie tin. Instead of top crust, make a crumble crust with butter, sugar and rice flour.
                                             
                                            Crackers
                                            Mix in blender:
                                            1 cup of water
                                            1/2 cup raw cashews (available at Winco)
                                            Add:
                                            1 cup corn meal
                                            1/2 teas salt
                                            1/2 grated cheddar cheese (optional)
                                             
                                            Spread thinly on two cookie sheets covered with parchment paper. Sprinkle with finely grated parmesan cheese, or lightly salt, or sprinkle with sesame seeds.
                                            Bake 10 minutes at 300 degrees.
                                            Remove from the oven and score to size.
                                            Return to oven and bake an additional 20 to 30 minutes or until light brown. You may take off the thinner ones around the edge and let the thicker ones in the middle cook longer. If they are golden but still soft, turn off the oven, turn the cracker over on the pan and put  them back in the oven to crisp up.
                                             
                                            Good cook book: The Gluten Free Gourmet Cooks Fast and Healthy by Bette Hagman. She ahs great suggestions and easy mixes you can make up in advance.
                                             
                                             
                                            When you see "flour" substitute rice flour or gluten free "all purpose" blend.
                                            When you see "soy sauce" substitute wheat free Tamari.
                                            When you see "tortillas" substitute corn tortillas.
                                            When you see "pasta" substitute only gluten free pastas.
                                             
                                            Licorice is made of wheat flour.
                                            dates in dried fruit mixes are coated with wheat to keep them from sticking
                                             
                                             
                                            Other recipes I have if you want them....
                                            Soy Flour Waffles
                                            Creamy Parmesan Polenta
                                            Curried Shrimp or Chicken in Peanut Sauce
                                            Debbie's Quick and Dirty Chili
                                            Fajita Rice Salad
                                            Garlicky Mashed Potatoes
                                            Lentil Vegetable Soup
                                            Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                            Tostados with meat sauce
                                            Tamale cheese pie
                                            Thora's Hamburger Casserole
                                            Tomato and Basil Pasta
                                            Vegan Split Pea Soup
                                             
                                            These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                            Connie
                                             
                                             
                                            -----Original Message-----
                                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                            Sent: Tuesday, May 02, 2006 1:37 PM
                                            To: Special_HS_OR@yahoogroups.com
                                            Subject: Re: [Special_HS_OR] Recipes

                                            Thanks Connie!  I will definitely look at these.
                                             
                                             
                                            ----- Original Message -----
                                            Sent: Tuesday, May 02, 2006 11:11 AM
                                            Subject: RE: [Special_HS_OR] Recipes

                                            Colleen we were on the gluten free diet for 2 years. There are tons of recipes on the web and lists of commercial foods you can and cannot eat. Wish I still had them bookmarked. Here are a few good places to look
                                             
                                            Somewhere I have a little cookbook of all my favorite gluten free recipes including a wonderful cornbread recipe that I actually prefer to regular recipes. I will try to find it.
                                             
                                            Connie
                                            -----Original Message-----
                                            From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                            Sent: Tuesday, May 02, 2006 9:01 AM
                                            To: Special_HS_OR@yahoogroups.com
                                            Subject: [Special_HS_OR] Recipes

                                            Hi Carol,
                                             
                                            I am so sorry for not getting back to you.  Feeling very overwhelmed with life in general.   Had computer problems and lost all of my email, but PTL, I was able to recover a lot of other important things (like tax info).   All in all, somewhat of a blessing, as I had been spending too much time with email lists and letting other areas of life run amok.
                                             
                                            We are going to Salem to an open house at Sharper Mind Centers tonight.  If anyone knows anything about this place, would love to hear from you.  They are having another open house on the 16th if there is any interest.
                                             
                                            Anyway, I am interested in GF recipes for bread, pasta (perhaps you could share what other areas I need to look at).  This is one of the subjects I have not looked into and am ignorant in.  Probably why I have been dragging my feet, but need to find out what will help this child (and his parents!!!! ;o).
                                             
                                            Thanks for your time, Carol.  I look forward to hearing from you again!
                                             
                                            Colleen
                                          • Colleen
                                            Hi Connie, While compiling these great recipes and shopping lists, I wondered if, when you had time, you could share these two recipes. Thanks! Colleen ...
                                            Message 21 of 24 , May 12, 2006
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                                              Hi Connie,
                                              While compiling these great recipes and shopping lists, I wondered if, when you had time, you could share these two recipes.
                                              Thanks!
                                              Colleen
                                               
                                               
                                              ----- Original Message -----
                                              Other recipes I have if you want them....
                                              Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                              Thora's Hamburger Casserole
                                               
                                              These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                              Connie
                                            • Connie Kyker
                                              Thora s Hamburger Casserole (serves 6) 18 oz gluten free noodles 1 pound extra lean ground beef 1 tb butter 2 eight oz cans tomato sauce 1 cup low fat cottage
                                              Message 22 of 24 , May 13, 2006
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                                                Thora's Hamburger Casserole (serves 6)
                                                18 oz gluten free noodles
                                                1 pound extra lean ground beef
                                                1 tb butter
                                                2 eight oz cans tomato sauce
                                                1 cup low fat cottage cheese
                                                8 ounces lite cream cheese
                                                1/4 non fat sour cream
                                                1/3 cup chopped green onions
                                                1 TB chopped green pepper
                                                 
                                                Preheat oven to 350. Cook noodles according to directions, be careful not to overcook, then drain. Brown meat in skillet with butter. Stir in tomato sauce: remove from heat. Combine cheeses, onions, and peppers. In a greased 2qt casserole, spread half the noodles and cover with cheese mixture. Add the remaining noodles and cover with meat and tomato sauce. Bake 30 minutes.
                                                 
                                                Macaroni and Cheese (serves 6)
                                                4 cups gluten free elbow pasta (2 cups uncooked)
                                                2 cups shredded, reduced fat cheddar cheese
                                                1 cup 1% low fat cottage cheese
                                                3/4 cup non fat sour cream
                                                1/2 cup skim milk
                                                2 tablespoons crated fresh onion
                                                1 1/2 tablespoons melted butter
                                                1/2 teaspoon salt
                                                1/4 teaspoon pepper
                                                1 egg slightly beaten
                                                1/4 cup dry breadcrumbs made from rice flour bread
                                                1 tablespoon melted butter
                                                1/4 teaspoon paprika
                                                Fresh oregano sprigs
                                                 
                                                Preheat oven to 350. Cook pasta approximately 10 minutes. Be careful not to over cook. Drain in colander. Combine in large bowl with next 9 ingredients (cheddar cheese through egg). Stir well, spoon into a 2 qt casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients: stir well. Sprinkle over casserole. Cover and bake 30 minutes. Uncover and bake 5 minutes or until set. Garnish with oregano.
                                                 
                                                And since you asked for Pasta recipes...here is this one too.
                                                 
                                                Tomato and Basil Pasta (serves 4)
                                                2 large Tomatoes-diced/2 cups
                                                1 teaspoon dried basil or 1 1/2 tbs fresh basil.
                                                1 tsp garlic finely minced
                                                1 tb olive oil
                                                1/2 teaspoon salt
                                                1/8 tsp pepper
                                                6 oz pasta-gluten free
                                                 
                                                In a bowl, combine tomatoes, basil, minced garlic, olive oil, salt and pepper and let it sit at room temp for at least an hour. Cook pasta according to directions. (omit oil) Do not over cook. Drain the pasta, and add tomato mixture. Serve immediately, and top with parmesan cheese.
                                                 
                                                 
                                                 
                                                -----Original Message-----
                                                From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                                Sent: Friday, May 12, 2006 8:51 PM
                                                To: Special_HS_OR@yahoogroups.com
                                                Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                                Hi Connie,
                                                While compiling these great recipes and shopping lists, I wondered if, when you had time, you could share these two recipes.
                                                Thanks!
                                                Colleen
                                                 
                                                 
                                                ----- Original Message -----
                                                Other recipes I have if you want them....
                                                Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                                Thora's Hamburger Casserole
                                                 
                                                These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                                Connie
                                              • Colleen
                                                Thank you Connie!! ... From: Connie Kyker To: Special_HS_OR@yahoogroups.com Sent: Saturday, May 13, 2006 9:57 AM Subject: RE: [Special_HS_OR] Recipes (READ
                                                Message 23 of 24 , May 13, 2006
                                                • 0 Attachment
                                                  Thank you Connie!!
                                                  ----- Original Message -----
                                                  Sent: Saturday, May 13, 2006 9:57 AM
                                                  Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                                  Thora's Hamburger Casserole (serves 6)
                                                  18 oz gluten free noodles
                                                  1 pound extra lean ground beef
                                                  1 tb butter
                                                  2 eight oz cans tomato sauce
                                                  1 cup low fat cottage cheese
                                                  8 ounces lite cream cheese
                                                  1/4 non fat sour cream
                                                  1/3 cup chopped green onions
                                                  1 TB chopped green pepper
                                                   
                                                  Preheat oven to 350. Cook noodles according to directions, be careful not to overcook, then drain. Brown meat in skillet with butter. Stir in tomato sauce: remove from heat. Combine cheeses, onions, and peppers. In a greased 2qt casserole, spread half the noodles and cover with cheese mixture. Add the remaining noodles and cover with meat and tomato sauce. Bake 30 minutes.
                                                   
                                                  Macaroni and Cheese (serves 6)
                                                  4 cups gluten free elbow pasta (2 cups uncooked)
                                                  2 cups shredded, reduced fat cheddar cheese
                                                  1 cup 1% low fat cottage cheese
                                                  3/4 cup non fat sour cream
                                                  1/2 cup skim milk
                                                  2 tablespoons crated fresh onion
                                                  1 1/2 tablespoons melted butter
                                                  1/2 teaspoon salt
                                                  1/4 teaspoon pepper
                                                  1 egg slightly beaten
                                                  1/4 cup dry breadcrumbs made from rice flour bread
                                                  1 tablespoon melted butter
                                                  1/4 teaspoon paprika
                                                  Fresh oregano sprigs
                                                   
                                                  Preheat oven to 350. Cook pasta approximately 10 minutes. Be careful not to over cook. Drain in colander. Combine in large bowl with next 9 ingredients (cheddar cheese through egg). Stir well, spoon into a 2 qt casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients: stir well. Sprinkle over casserole. Cover and bake 30 minutes. Uncover and bake 5 minutes or until set. Garnish with oregano.
                                                   
                                                  And since you asked for Pasta recipes...here is this one too.
                                                   
                                                  Tomato and Basil Pasta (serves 4)
                                                  2 large Tomatoes-diced/2 cups
                                                  1 teaspoon dried basil or 1 1/2 tbs fresh basil.
                                                  1 tsp garlic finely minced
                                                  1 tb olive oil
                                                  1/2 teaspoon salt
                                                  1/8 tsp pepper
                                                  6 oz pasta-gluten free
                                                   
                                                  In a bowl, combine tomatoes, basil, minced garlic, olive oil, salt and pepper and let it sit at room temp for at least an hour. Cook pasta according to directions. (omit oil) Do not over cook. Drain the pasta, and add tomato mixture. Serve immediately, and top with parmesan cheese.
                                                   
                                                   
                                                   
                                                  -----Original Message-----
                                                  From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                                  Sent: Friday, May 12, 2006 8:51 PM
                                                  To: Special_HS_OR@yahoogroups.com
                                                  Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                                  Hi Connie,
                                                  While compiling these great recipes and shopping lists, I wondered if, when you had time, you could share these two recipes.
                                                  Thanks!
                                                  Colleen
                                                   
                                                   
                                                  ----- Original Message -----
                                                  Other recipes I have if you want them....
                                                  Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                                  Thora's Hamburger Casserole
                                                   
                                                  These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                                  Connie
                                                • Connie Kyker
                                                  Enjoy! ... From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen Sent: Saturday, May 13, 2006 6:12 PM To:
                                                  Message 24 of 24 , May 13, 2006
                                                  • 0 Attachment
                                                    Enjoy!
                                                    -----Original Message-----
                                                    From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                                    Sent: Saturday, May 13, 2006 6:12 PM
                                                    To: Special_HS_OR@yahoogroups.com
                                                    Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                                    Thank you Connie!!
                                                    ----- Original Message -----
                                                    Sent: Saturday, May 13, 2006 9:57 AM
                                                    Subject: RE: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                                    Thora's Hamburger Casserole (serves 6)
                                                    18 oz gluten free noodles
                                                    1 pound extra lean ground beef
                                                    1 tb butter
                                                    2 eight oz cans tomato sauce
                                                    1 cup low fat cottage cheese
                                                    8 ounces lite cream cheese
                                                    1/4 non fat sour cream
                                                    1/3 cup chopped green onions
                                                    1 TB chopped green pepper
                                                     
                                                    Preheat oven to 350. Cook noodles according to directions, be careful not to overcook, then drain. Brown meat in skillet with butter. Stir in tomato sauce: remove from heat. Combine cheeses, onions, and peppers. In a greased 2qt casserole, spread half the noodles and cover with cheese mixture. Add the remaining noodles and cover with meat and tomato sauce. Bake 30 minutes.
                                                     
                                                    Macaroni and Cheese (serves 6)
                                                    4 cups gluten free elbow pasta (2 cups uncooked)
                                                    2 cups shredded, reduced fat cheddar cheese
                                                    1 cup 1% low fat cottage cheese
                                                    3/4 cup non fat sour cream
                                                    1/2 cup skim milk
                                                    2 tablespoons crated fresh onion
                                                    1 1/2 tablespoons melted butter
                                                    1/2 teaspoon salt
                                                    1/4 teaspoon pepper
                                                    1 egg slightly beaten
                                                    1/4 cup dry breadcrumbs made from rice flour bread
                                                    1 tablespoon melted butter
                                                    1/4 teaspoon paprika
                                                    Fresh oregano sprigs
                                                     
                                                    Preheat oven to 350. Cook pasta approximately 10 minutes. Be careful not to over cook. Drain in colander. Combine in large bowl with next 9 ingredients (cheddar cheese through egg). Stir well, spoon into a 2 qt casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients: stir well. Sprinkle over casserole. Cover and bake 30 minutes. Uncover and bake 5 minutes or until set. Garnish with oregano.
                                                     
                                                    And since you asked for Pasta recipes...here is this one too.
                                                     
                                                    Tomato and Basil Pasta (serves 4)
                                                    2 large Tomatoes-diced/2 cups
                                                    1 teaspoon dried basil or 1 1/2 tbs fresh basil.
                                                    1 tsp garlic finely minced
                                                    1 tb olive oil
                                                    1/2 teaspoon salt
                                                    1/8 tsp pepper
                                                    6 oz pasta-gluten free
                                                     
                                                    In a bowl, combine tomatoes, basil, minced garlic, olive oil, salt and pepper and let it sit at room temp for at least an hour. Cook pasta according to directions. (omit oil) Do not over cook. Drain the pasta, and add tomato mixture. Serve immediately, and top with parmesan cheese.
                                                     
                                                     
                                                     
                                                    -----Original Message-----
                                                    From: Special_HS_OR@yahoogroups.com [mailto:Special_HS_OR@yahoogroups.com]On Behalf Of Colleen
                                                    Sent: Friday, May 12, 2006 8:51 PM
                                                    To: Special_HS_OR@yahoogroups.com
                                                    Subject: Re: [Special_HS_OR] Recipes (READ THIS COPY--IGNORE THE FIRST ONE)

                                                    Hi Connie,
                                                    While compiling these great recipes and shopping lists, I wondered if, when you had time, you could share these two recipes.
                                                    Thanks!
                                                    Colleen
                                                     
                                                     
                                                    ----- Original Message -----
                                                    Other recipes I have if you want them....
                                                    Macaroni and Cheese (Uses Gluten Free Elbow Pasta)
                                                    Thora's Hamburger Casserole
                                                     
                                                    These recipes were compiled by Anne Johnson and I give her all the credit. I just typed them in. :-)
                                                    Connie
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