<<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. Red Star has introduced a pamphlet of new bread machine recipes. To
obtain a copy of New Gluten-Free Recipes for your Bread Machine, contact
Red Star by calling (800) 4-CELIAC (800 423-5422.
2. Gluten Free Cookery, The complete guide to the Gluten-Free and
Wheat-Free Diet by Peter Thomson. This is a United Kingdom cookbook and
as such, there are differences in diet requirements. The ISBN number is
0 340-62098-6.
3. Recipe Conversion from Mary Kump: This is a handy formula for
converting wheat containing recipes to GF. Replace one cup of wheat
flour with 7/8 cups of any combination of GF flours. One tablespoon of
each cup of GF flour should be potato flour. Increase any leavening by
50 percent. When baking, cook at a lower temperature for a longer time.
4. Sure-Gel: The April 95 newsletter included a recipe for making GF
bread in a bread machine. Continued use of Sure-Gel has shown that it
can be reduced from one tablespoon to one and a half teaspoons.
5. Homemade Beer: These recipes have not been tested by The
ActionLine.
A. Beer
3-21 oz cans/jars of GF rice syrup
2 oz hops (use whatever kind you like with AA% of 4 - 7)
6 cups corn sugar (approx. 2 lbs)
1 pkg GF dry ale yeast
1 pint molasses
Bring 1-1/2 gallons of water to a boil. Add all ingredients except 1 oz
of hops. Boil for 60 minutes. Add 1/2 oz of hops (for hop flavor) 45
minutes into the boil. Add 1/2 oz of hops (for aroma) during the last 2
minutes of the boil. Cool and add to cold water in primary to make 5
gallons. Pitch yeast when 80 deg F or below. Ferment for 7 - 10 days
and bottle using 3/4 cup of priming sugar.
Note: She couldn't remember the exact hop additions . If it comes out
too sweet add more hops for 60 minutes; too bitter, add less.
B. Ginger Beer
250g grated ginger
1.5 kg sugar
4 liters water
1 tbsp clove/lime juice (helps with the fermentation)
NOTE: above was from a recipe book, used as a guide to make the
following: Also, this is flat and not carbonated
3/4 lb grated ginger
1 lb sugar
4 liters water
1 tbsp rice (uncooked)
Mix all in a large container and let sit approx. 2 days (placing in the
sun helps). Strain.
C. Tiswin (Corn Beer)
10 to 12 lbs of dried corn
8 piloncillo cones
4 1/2 gal. of pure spring water
1 orange peel
5 sticks of cannel
1 lemon peel
Roast corn in a moderately heated oven until the corn is a light brown
color. Grind the corn (coarse) and place in a large heavy crock. Add all
the water, citrus peel, cannel, and piloncillo. Cover and let the
mixture ferment. Fermentation will take about 8 to 9 days during cool
weather or 4 to 5 days in warm weather. Strain through a cheesecloth,
call your closest friends, and drink right away.
Note: "The old Apache recipe calls for soaking corn and sprouting it
until the seedlings are 1/2 inch long, grinding the sprouts, and boiling
them. The resulting mash was then sweetened with mesquite flour or
saguaro syrup and allowed to ferment in a brewing jar that was never
washed so as to retain the organisms for fermentation. The finished
product had to be drunk within a few hours after it was prepared or the
alcohol became acetic acid, giving the beverage a sour taste."
6. Out-of-Print cookbook is one source for unique cookbooks. They are
located at 9915 N. Hwy. 301, Tampa, FL 33637, phone (813) 988-3122.
7. The Wheat-Free Kitchen is expected to be available on December 1.
Jacqueline Mallorca has DH and is a San Francisco free-lance food writer
for the San Francisco Chronicle and Chicago Tribune .
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