<<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.
 
A.  Best Foods the maker of Argo Cornstarch box once again has available
two pamphlets for those with Allergy or Sensitivities.  The recipes use
corn starch in most items.  They are titled: "When there's an ALLERGY or
SENSITIVITY and "Recipes for people with GLUTEN INTOLERANCE'.  They are
available by calling the company at 800 338-8831.
 
B.  Bread Machine Recipes in the Oven is simple, thanks to the
conversions tricks from our friends at Red Star Yeast.  These tips are
from their new recipe pamphlet.
 
Yeast may be used cold.  All other ingredients should be at room
temperature  (70 -80 deg F.)
 
Combine the dry ingredients in a mixing bowl and whisk together
before adding  to the bread pan.
 
All dry ingredients, include the Red Star Active Dry Yeast, should
be  thoroughly blended together before adding on top of the wet
ingredients.   Mixing them together in a bowl with a wire whisk or
shaking together in a  gallon-size locking bag is suggested.
Gluten-free flours are very fine and  need to be well blended.
 
Using a mixer, beat ingredients about 10 minutes.
 
Check appearance of dough (paragraph 3).
 
Pour batter into greased bread pan.
 
Allow batter to rise approximately 1 hour.
 
Bake at 375 deg. for 45 to 60 minutes; use toothpick to test for
doneness.
 
C.  Sandwiches without Bread ideas were published in the April 23, 1995
issue of Parade Magazine.
 
Tuna topped with alfalfa sprouts and melted cheese on a rice cake
Corn tortillas stuffed with ham, cheese, and chopped Romaine or
Boston lettuce.  A little mayonnaise may added as an optional
ingredient was recommended by John Lutens
 
D.  Chocolate Walnut Crumb Bars adapted by Mary Lou Thomas
 
1 cup butter                    2 cups Semi-Sweet Chocolate Morsels,
                                  divided
2 cups Gourmet Blend Flour      1-1/4 cups sweetened condensed milk
1/c cup sugar                   1 tsp. vanilla extract
1/4 tsp. salt                   1 cup chopped walnuts
 
Beat butter in a large mixer bowl until creamy.  beat in flour, sugar,
and salt until crumbly.  With floured fingers, press 2 cups crumb mixture
onto bottom of a greased 13x9-inch pan; reserve remaining mixture.  Bake
in a preheated 350 degree oven for 10 to 12 minutes or edge are golden
brown.
 
Warm 1-1/2 cups morsels and milk in a small saucepan over low heat,
stirring until smooth.  Stir in vanilla.  Spread over hot crust.
 
Stir walnuts and remaining morsels into reserved crumb mixture; sprinkle
over chocolate filling.  Bake in 350 degree oven for 25 to 30 minutes or
until center is set.  Cool.