<<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.  A Soy Flour Replacement is chick pea (garbanzo bean) flour.  Use it in the
same ratios in a recipe that calls for soy flour.  This tip is from Phyllis
Potts cookbook, Going Against  the Grain.

2.  Sandwiches Without Bread:   Have you heard of the  old trick of using  two
large lettuce  leaves as  the outside  layer for  lunch meat  or a  hamburger?
There is even a restaurant that serves its protein burgers this way.

3.   Sure-Jell  is  an  additive  that can  improve  the  texture  of  breads.
Originally design for homemade jams and  jellies.  It is distributed by  Kraft
General Foods  and is  available  at grocery  stores.   The  ingredients  are:
dextrose (corn sugar),  fumaric acid and  fruit pectin.   The addition of  one
tablespoon of  Sure-Jell and  two tablespoons  additional  water will  greatly
enhance the finished bread.  A sample recipe follows:

4.  Improved Basic Bread (Bread Machine) from Mike Jones:  This is a
wonderful, moist sandwich bread or foundation for other breads.  It comes in
four variations to accommodate different tastes.  It is made lactose free by
using dry milk substitute instead of non-fat dry milk.  This bread does not
require premixing of ingredients.

Dry Ingredients                                   Wet Ingredients
Desired yeast *            3 tsp. xanthan gum     1 1/2  cups plus 2 tbs.
Desired flour mixture **,  1  tbs. Sure-Jel       water
1/2  cup instant non-fat   1/2  tsp. salt         1  tsp. gelatin
dry milk or dry milk       2  tbs. sugar          2  eggs,  beaten
substitute                                        1/4  cup Olive oil
                                                  1  tsp. GF vinegar

*  Use 2 tsp. Red Star Dry Yeast or 1 1/4  tsp. Quick Rise Yeast **  Use one
of these combinations in the basic recipe.

Variation A       Variation B           Variation C      Variation D
2  cups white     3  cups Gourmet       2  cups white    1 1/2  cups white
rice flour        Blend flour           rice flour       rice flour
1/2  cup tapioca                        1  cup brown     3/4 cup brown
flour                                   rice flour       rice flour
1/2  cup corn                                            3/4  cup corn
starch                                                   starch

In a bowl, dissolve the gelatin in water for two minutes.  Set aside.  Add the
yeast to the machine.  Add the flours, dry milk, gum, Sure-Jel, and salt to
the machine.  Sugar is the last dry ingredient added.  Warm the water-gelatin
mixture to 85 degrees in a microwave or on the stove top.  Add to the machine
with the remaining wet ingredients.  Press start.  Multi-logic settings:
Kneading - 0, Rising - 20, Baking - 50.  The bread also bakes in the Model
100's four hour cycle.  Allow to cool before slicing.

5.  Round or Square Loaves from the Bread Machine:  For celiacs who want a
square loaf, the Zojirushi, (800) 733-6270, model BBCC-S15, produces a square
loaf.  The Welbilt Multi-Logic Automatic Bread Machine loaves are cut into
square slices as follows:

     Cut the loaf in half, lengthwise.  Place each half on a cutting
     board, cut side down.  Working from the outer edge of the longest
     side, make half inch slices.  These slices will be rectangular in
     shape.  When the slices from the left and right side of the loaf are
     combined, matched rectangles are available.  Thanks to Mary Gunn for
     this simple technique.

6.  A Guide for the Diabetic Celiac is a new cookbook available from the
Canadian Celiac Association, 6519B Mississauga Rd., Mississauga, Ontario
Canada L5N 1A6, (800) 363-7296 (Canada).

7.  Death by Chocolate by Marcel Desaulniers has a large selection of desserts
that can be made GF through appropriate use of ingredients.  The serious
chocophile will appreciate these recipes.

8.  Candy Recipes and Other Confections by Mary B. Van Arsdale is written for
non-celiac teachers, but most of the recipes use GF ingredients.  A partial
listing of the chapters is:  Fondant, Fudge, Caramels, Divinity, Taffies,
Candies, Fruits, Chocolate Dipping, Ice Creams, and Sauces.

9.  Yeast Free Bread Recipes are available in Breadtime Stories by  Susan Jane
Cheney.   The recipes  for non  celiac  bread may  give the  experienced  cook
insight into useful  adaptations.  An  example is the  soda bread recipe  that
does not use yeast.

10.  The Perfect Mix, by Diane Phillips, is an excellent collection of
homemade mixes.  This non celiac cookbook is composed of gift-giving food
ideas that can be used by celiacs.  Except for the breads, cakes, and cookies
most recipes use GF ingredients.