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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Wheat Free Italian Cream Cake
Categories: Cakes, Desserts, Gluten-free
Yield: 1 cake
5 Eggs
1/2 c Butter; softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut; or up to...
1 c Grated coconut (optional)
1 c Buttermilk
1 ts Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour
Separate the eggs. Beat the whites until stiff, and set aside. Beat
the yolks, butter, oil, honey, vanilla, nuts and coconut together.
Measure the buttermilk into a quart measuring cup; stir in the soda
and let set 30 seconds until foamy. Mix the flours. Alternately add
the flours and the buttermilk to the butter mixture until thoroughly
mixed. Gently fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9" x 13" cake pan. Bake at 350 F. for
35 to 45 minutes until a toothpick inserted in the center comes out
clean. Let cool. Spread cream cheese icing.
ICING: Soften two 8 oz. pkgs. of cream cheese. Beat with 1/2 cup
honey and 1/2 cup maple or other syrup and 3 tsp. vanilla. If
needed, add a little non instant dry milk powder or a little milk to
reach the desired consistency.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Carrot Spice Cookies
Categories: Cookies, Gluten-free, Milk-free
Yield: 48 cookies
1 c Packed brown sugar
1/2 c Margarine; softened
1 c Shredded carrots
1 c Raisins
1 Egg
1/2 c Unsweetened applesauce
2 tb Molasses
1 ts Alcohol free vanilla
-OR- vanilla powder
2 1/2 c Rice flour
1 1/2 ts Allspice
1/2 ts Baking powder
Cream sugar and margarine in large bowl. Add carrots, raisins, egg,
applesauce, molasses and vanilla; mix well. Measure flour, allspice
and baking powder into same bowl; slowly stir flour mixture into other
ingredients and mix until well blended. Drop by teaspoonfuls, 2
inches apart on lightly greased cookie sheets. Bake in 350 F. oven
10 to 12 minutes or until cookies are set and lightly browned.
Remove from baking sheet while still warm. Cool on wire rack.
Each cookie provides: * 70 calories * 1 g. protein * 2 g. fat * 13 g.
carbohydrate * 0 g. dietary fiber * 5 mg. cholesterol * 33 mg. sodium
Source: Basic Rice Recipes for those with allergies Reprinted with
permission from USA Rice Council Electronic format courtesy of Karen
Mintzias
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Chocolate Chip Cookies
Categories: Diabetic, Desserts, Cookies, Gluten-free
Yield: 24 servings
3/4 c Soya flour
1/4 c Potato starch flour
1/2 ts Salt
6 1/2 tb Margarine
6 tb White sugar
6 tb Brown sugar
1/2 ts Vanilla
1 Egg
1/2 c Chocolate chips semisweet
1/2 c Chopped nuts
This is a special recipe made without gluten.
Sift dry ingredients. Beat sugars and margarine. Add egg and beat
again. Add vanilla and stir. Add dry ingredients. Add chips and
nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for
10 to 12 minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Maple Bean Tarts
Categories: Diabetic, Desserts, Gluten-free
Yield: 24 servings
24 Gluten-fr.unbaked tartshells
FILLING
1 c Cooked white kidney beans
1/2 c Maple syrup
2 Eggs
1/3 c Brown sugar
1/4 c Butter or margarine, melted
1/2 c Raisins
NOTE: Gluten-free pastry made with bean flour is lower in fat than
regular pastry.
Combine all ingredients except raisins in a food processor or blender.
Divide raisins evenly among tart shells. Pour filling over raisins,
filling medium-size tart shells 3/4 full.
Bake at 350 F for 20 minutes or until crust is golden brown and
filling set. Makes 24 tarts.
1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats & oils choice 5
grams total fat, 1 gram saturated fat, 17 mg cholesterol, 2 grams
protein, 17 grams carbohydrate, 46 mg sodium, 158 mg potassium.
Moderate fibre.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gluten-Free Pastry
Categories: Diabetic, Pies, Gluten-free
Yield: 8 servings
1 1/2 c Whole bean flour (try puree)
1/4 c Cornstarch
1 tb Cornmeal
1 ts GF baking powder
1/2 ts Salt
6 tb Vegetable shortening
1 Egg white
3/4 c Cold water
Bean flour is a new product being promoted by the Ontario Coloured
Bean Growers of Ontario. If not available to you, try white bean
puree. Less fat is required with bean flour than whole wheat flour
for pastry.
Stir together dry ingredients, then cut in shortening until mixture is
crumbly using pastry blender or 2 knives. Try adding puree
alternately with shortening.
Whisk together egg white and a little less water if using bean puree.
Stir into dry ingredients to make a soft dough. Divide dough in half.
Roll dough out to 1/8" thickness on a cornstarch dusted surface,
between layers of waxed paper or layers of plastic wrap. Press into
pan, patching if necessary.
For pie shell or single crust: Trim edge leaving half-inch overhang
to tuck under and flute edge. Line inside of pastry shell with piece
of foil. Bake at 400 F for 15 minutes or until edges are golden
brown, remove foil.
For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch
overhang under edge of bottom crust, press firmly together. Flue
edges. Cut steam vents. Bake as recipe directs for filling.
Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.
Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total
fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams
carbohydrate, 44 mg sodium, 274 mg potassium. High fibre.
Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared
but not tested by Elizabeth Rodier Jan 94
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Almond Cookies
Categories: Diabetic, Rice, Cookies, Gluten-free
Yield: 24 servings
1/2 c Butter or margarine
1/2 c Brown sugar, lightly packed
1 ts Almond extract
1 Egg
1/2 c Rice flour
2 c Crispy Rice (crushed)
2 tb Chopped almonds
This is a special recipe made without gluten.
Crispy Rice is available from a food distributor or health food shop.
Preheat oven to 350 F. Cream butter and sugar together until light
and fluffy. Add almond extract and egg. Beat well. Stir in flour,
Crispy Rice and almonds. Shape into balls, 1" in diameter and place
on ungreased baking sheet. Press with a floured fork to flatten
slightly. Bake for 12 to 15 minutes until lightly browned.
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Gingersnaps
Categories: Diabetic, Cookies, Gluten-free
Yield: 20 servings
1/4 c Margarine
1/2 c Sugar
2 tb Molasses
1 Egg
1/2 c Soya flour
1/4 c Cornstarch
1/4 c Potato starch flour
1/4 ts Salt
1 ts Baking soda
1/4 ts Ginger
1/2 ts Cinnamon
This is a special recipe made without gluten.
Preheat oven to 350 F. Sift dry ingredients together. Cream
margarine and sugar together thoroughly. Beat in egg and molasses.
Add flour mixture. Mix well. Drop rounded teaspoons of dough onto
greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.
2 cookies per serving: 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Pumpkin Cookies
Categories: Diabetic, Rice, Cookies, Gluten-free
Yield: 36 servings
1 ts Baking soda
1 ts Baking powder (GF)
1 ts Cinnamon
1 c Rice flour
3/4 c Potato starch flour
1/2 c Shortening
3/4 c White sugar
1 ts Vanilla
1 c Pumpkin
1/2 c Nuts
Preheat oven to 350 F. Sift dry ingredients together. Cream
shortening and sugar. Add vanilla and pumpkin. Add dry ingredients
and nuts. Beat until smooth. Shape cookies into 1" balls and place on
a greased cookie sheet. Press flat with fork. Bake for 9 to 12
minutes.
1 cookie - 1 fruit/vegetable choice, 1 fat
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
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