<<Disclaimer: Verify this information before applying it to your situation.>>

There have been requests for holiday food.  I am not a baker and take NO
credit for these recipes, but Laura Johnson-Kelley (also on this list) gave
a wonderful program about Gluten-free Holiday Baking last week in one of
the Cornell University teaching kitchens.  As I'm off carbohydrates for a
while, I couldn't even taste, but my non-celiac husband said the samples I
brought home were delicious, and those who were there were gobbling with
glee.

So here are Laura's recipes. (and by the way, she is a radiantly
healthy-looking, beautiful red head who is also one smart
anthropologist-archeologist.

Rich Pie Crust

1 cup rice flour
1/3 cup tapioca starch
1/3 cup cornstarch
1/3 cup potato starch
1 1/2 tsp Xanthan gum (see Zaccardi's message this A.M about mung bean flour)
2 tsp sugar (optional)
1 1/3 sticks butter, softened (or equivalent)
1 egg
1 Tbsp GF vinegar
approx 1 tsp. cold water.

Mix dry ingredients together; cut in butter until the size of peas.  Add
egg, vinegar, and water and mix well.  Use enough water to produce a dough
that handles well.  (This quantity  of water will vary depending on how dry
your house is and how dry the flour is.)  You may find that the dough
handles best after being chilled, but it will work immediately.  Roll out
on floured plastic wrap. (Laura suggested that the chef wipe the counter
with a damp cloth before putting down the plastic wrap, so it will not slip
around - she also said you could use a plastic bag (dry cleaner, grocery
store...) as it would be larger than a piece of plastic wrap from a roll of
same. Shape and place in pie pan and bake as directed in your home recipe.
This produces 2 9-inch crusts.  Remember that gluten-free pastry can stand
more handling than regular wheat pastry, so don't be shy about handling it.

Laura recommended this for open face pies. For some reason she says it is
harder to use this as a top crust.  I didn't pay attention to the reason.


Someone wanted a FRUITCAKE recipe for a wedding, but of course this is a
holiday favorite, too.  To whit:

One quart mincemeat
l lb or 2 cups candied fruit
1 can condensed (not evaporated) milk
1 cup rice flour
3/4 cup sweet rice flour
3/4 cup gram flour
1 tsp soda
2 eggs
1 cup chopped walnuts or pecans

Grease and flour tube pan.  Mix dry ingredients together.
Combine eggs, milk, mince, fruit, and nuts; fold in dry ingredients.  Spoon
batter into pan.  Make at 300 degrees F for 2 hours.  If two loaf pans are
used, reduce baking time  to one hour and 20 minutes.  Cool 15-20 minutes,
then turn out of pan.

Laura, when you read this, why don't you send the rest of your great
recipes to the list???

Gayle Kennedy