<<Disclaimer:  Verify this information before applying it to your situation.>>
 
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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.  The Gluten-Free Gourmet Cooks Fast and Healthy from Bette Hagman is
available from your local bookstore, directly from Henry Holt & Co
(800) 488-5233, many of the GF vendors.  Several support groups are
offering the books to their local members.
 
It is hard to pin point exactly what is the greatest feature of the
book.  The excellent recipes using bean flour, the pie crust,  pasta,
the improved crumpet, the cookies, the basic recipes for mixes,
Bisquick, Rice-A-Roni are designed for everyone who needs to
accommodate a healthier diet.
 
The general information sections on sources of GF products, bread
machine questions, and often asked questions are once again a highlight
of information for the celiac or their relative.
 
2.  "The Complete Food Allergy Cookbook, The Foods You've Always Loved
Without the Ingredients You Can't Have" (ISBN 0-7615-0051-0) 1996,
Prima Publishing, 320 pages, hard cover).  Although this book is not
devoted to the GF diet, it has many excellent recipes on the use of
safe whole grains or techniques that could be used to easily used
with our GF flours.   One of the goals of the book was to teach people
how to substitute, some of the recipes using gluten grains can be used
with the non-gluten grains.  Specific directions for substituting is
included with many recipes, as well as general advice for doing so.
 
The general instructions for baking with gluten-free flours - ways to
bind the dough so that it doesn't fall apart and is not so dry goes
beyond using xanthan gum as a binder.  A variety of other things are
used: flax seed, arrowroot powder, psyllium, etc.
 
3.  Home-made mayonnaise without eggs from Ted Wolff
 
1/2 cup soft tofu                       2 tbs. wine vinegar
1/2 tsp. powdered mustard               1/4 cup vegetable oil
1/2 tsp. salt                           3/4 cup vegetable oil
 
Combine soft tofu, mustard, salt, wine vinegar and 1/4 cup vegetable
oil in a blender.  Blend on low speed and very slowly add 3/4 cup of
oil. Transfer to a glass jar and refrigerate.