<<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. A Soy Flour Replacement is chick pea (garbanzo bean) flour. Use it in the same ratios in a recipe that calls for soy flour. This tip is from Phyllis Potts cookbook, Going Against the Grain. 2. Sandwiches Without Bread: Have you heard of the old trick of using two large lettuce leaves as the outside layer for lunch meat or a hamburger? There is even a restaurant that serves its protein burgers this way. 3. Sure-Jell is an additive that can improve the texture of breads. Originally design for homemade jams and jellies. It is distributed by Kraft General Foods and is available at grocery stores. The ingredients are: dextrose (corn sugar), fumaric acid and fruit pectin. The addition of one tablespoon of Sure-Jell and two tablespoons additional water will greatly enhance the finished bread. A sample recipe follows: 4. Improved Basic Bread (Bread Machine) from Mike Jones: This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It is made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Dry Ingredients Wet Ingredients Desired yeast * 3 tsp. xanthan gum 1 1/2 cups plus 2 tbs. Desired flour mixture **, 1 tbs. Sure-Jel water 1/2 cup instant non-fat 1/2 tsp. salt 1 tsp. gelatin dry milk or dry milk 2 tbs. sugar 2 eggs, beaten substitute 1/4 cup Olive oil 1 tsp. GF vinegar * Use 2 tsp. Red Star Dry Yeast or 1 1/4 tsp. Quick Rise Yeast ** Use one of these combinations in the basic recipe. Variation A Variation B Variation C Variation D 2 cups white 3 cups Gourmet 2 cups white 1 1/2 cups white rice flour Blend flour rice flour rice flour 1/2 cup tapioca 1 cup brown 3/4 cup brown flour rice flour rice flour 1/2 cup corn 3/4 cup corn starch starch In a bowl, dissolve the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jel, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. Press start. Multi-logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread also bakes in the Model 100's four hour cycle. Allow to cool before slicing. 5. Round or Square Loaves from the Bread Machine: For celiacs who want a square loaf, the Zojirushi, (800) 733-6270, model BBCC-S15, produces a square loaf. The Welbilt Multi-Logic Automatic Bread Machine loaves are cut into square slices as follows: Cut the loaf in half, lengthwise. Place each half on a cutting board, cut side down. Working from the outer edge of the longest side, make half inch slices. These slices will be rectangular in shape. When the slices from the left and right side of the loaf are combined, matched rectangles are available. Thanks to Mary Gunn for this simple technique. 6. A Guide for the Diabetic Celiac is a new cookbook available from the Canadian Celiac Association, 6519B Mississauga Rd., Mississauga, Ontario Canada L5N 1A6, (800) 363-7296 (Canada). 7. Death by Chocolate by Marcel Desaulniers has a large selection of desserts that can be made GF through appropriate use of ingredients. The serious chocophile will appreciate these recipes. 8. Candy Recipes and Other Confections by Mary B. Van Arsdale is written for non-celiac teachers, but most of the recipes use GF ingredients. A partial listing of the chapters is: Fondant, Fudge, Caramels, Divinity, Taffies, Candies, Fruits, Chocolate Dipping, Ice Creams, and Sauces. 9. Yeast Free Bread Recipes are available in Breadtime Stories by Susan Jane Cheney. The recipes for non celiac bread may give the experienced cook insight into useful adaptations. An example is the soda bread recipe that does not use yeast. 10. The Perfect Mix, by Diane Phillips, is an excellent collection of homemade mixes. This non celiac cookbook is composed of gift-giving food ideas that can be used by celiacs. Except for the breads, cakes, and cookies most recipes use GF ingredients.