<<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. Cheaper & Better by Nancy Birnes is an excellent source for replacement recipes for making things such as: sauces, dressing, seasonings, salt substitutes, and Pudding and Pie Filling. The ISBN number is 0-06-096057. 2. Preserving Today by Jeanne Lesem is a comprehensive cookbook of techniques and recipes used in preserving. The majority of pickle recipes are GF with no conversion required and uses cider vinegar. 3. Parents of Celiac Children may be interested in Candymaking by Ruth Kendrick & Pauline Atkinson. Some of the chapter titles are: Fondants, Truffles & Fudges, Caramels, Divinity & Marshmallow, Jellies, Hard Candies, and Chocolate. Two unique items are Marshmallow Easter Eggs on page 81 and Lollipops on page 102. By using GF ingredients, just about everything is appropriate for a celiac of all ages. 4. Support Group Cookbooks are available from local and national groups. Groups planning to produce a book might desire to review Recipes in Type by Joan Whitman for detailed advice on polishing recipes. These publishers can also supply assistance and provide professional, reasonably priced cookbooks: Publishers are: Morris Press (800) 445-6621, Cookbook Publishers, Inc. (800) 227-7282, Fundcraft Publishing (800) 351-7822, Walter's Cookbooks (800) 447-3274, or Wimmer Books Plus (800) 548-2537. 5. Fake Twinkies: This recipe from the Tampa Support Group is a wonderful treat. Forget the calories, cholesterol, and enjoy yourself. The cake also makes a wonderful strawberry shortcake. Cake 1/2 cup butter or GF margarine 1-1/2 cups granulated sugar 3 large eggs 1-1/2 tsp. GF vanilla extract 1-1/4 cups white rice flour 1/2 cup potato starch flour 1/4 cup tapioca starch flour 3-1/2 tsp. GF baking powder 2 tsp. xanthan gum 1 tsp. salt 1 cup milk Cream together the margarine and sugar. Add the eggs and vanilla, mix well. Combine in a separate bowl: rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Add the milk and dry mixture alternately to the creamed mixture. Whip until fluffy. Bake at 350 degree for 25 to 30 minutes in a sheet cake pan, 12x12x1-inch. When cool, cut into twinkie shapes. Filling 1/2 cup butter or margarine 1/2 cup Crisco 1 cup granulated sugar 3/4 cup evaporated milk 1 tsp. GF vanilla extract Mix all ingredient together. Whip on high speed until fluffy. Slice each twinkie in half and fill a couple. Refrigerate the unused filling until you are ready to indulge. Whipped cream is also an excellent filling. If you desire a filling that does not require refrigeration, the twinkie recipe in Todd Wilbur's Top Secret Recipes is excellent. 6. Mock Cheez-Its from Mary Lou Thomas: This is a wonderful adaptation of Bette Hagman's recipe for Cheese Sticks in The Gluten Free Gourmet, published by Henry Holt & Co. 1/2 lb. sharp Cheddar cheese 2 tbs. GF margarine or butter 1 large egg 1/2 tsp. salt 1/8 tsp. ground pepper 3/4 cup rice flour 1/4 cup potato starch flour 1 tsp. xanthan gum salt for topping Grate the cheese (approximately 2 cups). Set aside. Place butter in the bowl of a mixer and beat until creamy. Add egg, salt, and pepper. Beat until blended. Beat in the cheese a third at a time, until combined. Mix in flours and xanthan gum until well blended. Work the dough into a ball. Do not use any water to reduce stickiness. Divide dough, rolling pieces between sheets of waxed paper to form rectangle about 1/16 inch thick. Place on a baking sheet. Cut with a pastry wheel into 1-inch squares and place on greased baking sheets. Repeat with the remaining dough. Prick each cracker 2 or 3 times with a fork. Lightly salt the crackers. Bake in a preheated oven at 375 degrees for 5-6 minutes or lightly golden. Turn oven to 250 degrees and bake until crisp, approximately 30 minutes. Let cool on baking sheet. Store in an airtight container.