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Dear List Mates,

Even if you can barely boil water, you can make gluten-free granola bars.
The recipe is extremely simple, and even kids should have no problem with a
bit of adult supervision. This recipe, of course, assumes that you can eat
McCann's oatmeal as a number of people in our group can. The recipe is on
the back of the box of Quick Cooking Oatmeal flakes, but I modified it to
(1) make it easier to cook, and (2) make it taste better with the addition
of nuts and currants. Check out the modified recipe at:
http://base.google.com/base/a/vdolcourt/1101971/3943213154497600852. Since
hyperlinks are tricky on this site, you can also find the recipe by going to
http://base.google.com and search for "gluten free granola" (with or without
the quote marks).

A number of people who monitor the site are also egg-intolerant. For these
people I would say to try the substitute below. (I've not tested it, but in
theory it should work in this recipe. Mainly, you need a binder and extra
richness normally gotten from the egg yolk.)
Recipe for a substituted egg:
2 Tablespoons light olive oil
Shake 1/2 teaspoon of either potato starch or tapioca starch or a
combination of both into 2 Tablespoons of water and mix extremely well.
Combine all of the liquids and mix thoroughly. Use this in the recipe
instead of an egg.


Vic - Sunnyvale, CA

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