<<Disclaimer:  Verify this information before applying it to your situation.>>

=========================    Cooking

Each person must evaluate all recipes prior to use.  Many inappropriate
products are included in cookbooks.  The inappropriate products may be
the result of a local brand that is GF, the product may be homemade, or
the GF status may have changed.

1.  Cheaper & Better by Nancy Birnes is an excellent source for
replacement recipes for making things such as: sauces, dressing,
seasonings, salt substitutes, and Pudding and Pie Filling.  The ISBN
number is 0-06-096057.

2.  Preserving Today by Jeanne Lesem is a comprehensive cookbook of
techniques and recipes used in preserving.  The majority of pickle
recipes are GF with no conversion required and uses cider vinegar.

3.  Parents of Celiac Children may be interested in Candymaking by Ruth
Kendrick & Pauline Atkinson.  Some of the chapter titles are:  Fondants,
Truffles & Fudges, Caramels, Divinity & Marshmallow, Jellies, Hard
Candies, and Chocolate.  Two unique items are Marshmallow Easter Eggs on
page 81 and Lollipops on page 102.  By using GF ingredients, just about
everything is appropriate for a celiac of all ages.

4.  Support Group Cookbooks are available from local and national
groups.  Groups planning to produce a book might desire to review
Recipes in Type by Joan Whitman for detailed advice on polishing
recipes.  These publishers can also supply assistance and provide
professional, reasonably priced cookbooks:  Publishers are: Morris Press
(800) 445-6621, Cookbook Publishers, Inc. (800) 227-7282, Fundcraft
Publishing (800) 351-7822, Walter's Cookbooks (800) 447-3274, or Wimmer
Books Plus (800) 548-2537.

5.  Fake Twinkies:  This recipe from the Tampa Support Group is a
wonderful treat.  Forget the calories, cholesterol, and enjoy yourself.
The cake also makes a wonderful strawberry shortcake.

Cake
1/2  cup butter or GF margarine
1-1/2  cups granulated sugar
3  large eggs
1-1/2  tsp. GF vanilla extract
1-1/4  cups white rice flour
1/2  cup potato starch flour
1/4  cup tapioca starch flour
3-1/2  tsp. GF baking powder
2  tsp. xanthan gum
1  tsp. salt
1  cup milk

Cream together the margarine and sugar.  Add the eggs and vanilla, mix
well.  Combine in a separate bowl:   rice flour, potato starch, tapioca
starch, baking powder, xanthan gum, and salt.  Add the milk and dry
mixture alternately to the creamed mixture.  Whip until fluffy.  Bake at
350 degree for 25 to 30 minutes in a sheet cake pan, 12x12x1-inch.  When
cool, cut into twinkie shapes.

Filling
1/2  cup butter or margarine
1/2  cup Crisco
1  cup granulated sugar
3/4  cup evaporated milk
1  tsp. GF vanilla extract

Mix all ingredient together.  Whip on high speed until fluffy.  Slice
each twinkie in half and fill a couple.  Refrigerate the unused filling
until you are ready to indulge.  Whipped cream is also an excellent
filling.  If you desire a filling that does not require refrigeration,
the twinkie recipe in Todd Wilbur's Top Secret Recipes is excellent.

6.  Mock Cheez-Its from Mary Lou Thomas:  This is a wonderful adaptation
of Bette Hagman's recipe for Cheese Sticks in The Gluten Free Gourmet,
published by Henry Holt & Co.

1/2  lb. sharp Cheddar cheese
2  tbs. GF margarine or butter
1  large egg
1/2  tsp. salt
1/8  tsp. ground pepper
3/4  cup rice flour
1/4  cup potato starch flour
1  tsp. xanthan gum
salt for topping

Grate the cheese (approximately 2 cups).  Set aside.  Place butter in
the bowl of a mixer and beat until creamy.  Add egg, salt, and pepper.
Beat until blended.  Beat in the cheese a third at a time, until
combined.  Mix in flours and xanthan gum until well blended.  Work the
dough into a ball.  Do not use any water to reduce stickiness.

Divide dough, rolling pieces between sheets of waxed paper to form
rectangle about 1/16 inch thick.  Place on a baking sheet.  Cut with a
pastry wheel into 1-inch squares and place on greased baking sheets.
Repeat with the remaining dough.  Prick each cracker 2 or 3 times with a
fork.  Lightly salt the crackers.  Bake in a preheated oven at 375
degrees for 5-6 minutes or lightly golden.  Turn oven to 250 degrees and
bake until crisp, approximately 30 minutes.  Let cool on baking sheet.
Store in an airtight container.