Recipes

French Bread  (from The Gluten-free Gourmet by Bette Hagman – a very good resource)

3/4 cup white rice flour
2/3 cup cornstarch
2/3 cup tapioca flour
2 tsp potato flour
2 1/2 tsp xanthan gum
2 tsp egg replacer (optional)
1 tsp salt
2 tsp unflavored gelatin
1/3 cup dry milk powder or nondairy substitute
1Tblsp sugar
1 1/4 cups warm water (110 degrees)
1 Tblsp dry yeast granules
1 tsp dough enhancer or vinegar
2 egg whites
1 1/2 Tblsp vegetable oil

Grease two 14″ French loaf pans or one cookie sheet.  Dust with cornmeal (if desired).  In the bowl of your heavy-duty mixer, place the rice flour, cornstarch, tapioca flour, potato flour, xanthan gum, egg replacer, salt, unflavored gelatin, and milk powder.
Place the sugar in the warm water and stir in the yeast.  Set aside to foam.
Add to the dry ingredients in the mixing bowl the dough enhancer, egg whites, and vegetable oil.  When the foam on the yeast is about 1/2 an inch thick, pour this into the dry mix.  Beat on high for 3 minutes.  Spoon into the prepared loaf pans or onto the prepared cookie sheet in two French bread loaf shapes.  Cover the loaves and let rise in a warm place until almost doubled (about 35 minutes for rapid-rising yeast; 1hour for regular yeast).
Bake in a preheated 400 degree oven for 15 minutes.  Then turn oven to 350 degrees and bake for 30 minutes more.  Makes two 10-inch loaves.

Note: you can get __certified__ __gluten-free__ oats from http://www.glutenfreeoats.com (and Smart Nutrition). This is a new company and it’s nice to have this option.  (They are expensive, but heretofore the only reason the kids had to avoid oats is that because every oat grower had contaminated oats.  That’s my understanding – let me know if you hear different. You can read about it of course at the website.)

Bob’s Red Mill has now started offering Gluten-Free Oats (now that the concept is proven commercially viable!).

Warning: Someone who has not had oats for a long time should take small doses and increase amounts slowly.  Anyone at all not used to oats will feel very bad when first eating a large quantity! Makes you wonder if we should really be eating them!

Annie’s gluten-free macaroni and cheese.

http://www.glutenfree.com/SearchByKeyword.aspx?word=Tinkyada&gclid=COjE95iozpYCFQJNagodIlsc4A
http://www.viewpoints.com/Annies-gluten-free-macaroni-and-cheese-review-4d6c
http://www.amazon.com/Annies-Homegrown-Gluten-Free-Cheddar-6-Ounce/dp/B000CQ01NS
http://www.glutenfreeforum.com/index.php?showtopic=31952
http://www.annies.com/naturalmacandcheese *** scroll down *** to “gluten-free rice pasta & cheddar”

Bob’s Red Mill mix — fabulous.

Kathleen’s recipe: “Just use lots of cocoa!” she says.  “Use _all_ the cocoa in the house,” she adds.

For pasta: Tinkyada gluten-free noodles are great, including lasagne noodles; Annie’s gluten-free stuff is fabulous but limited to small expensive boxes (think “kraft macaroni and cheese”) — they don’t sell their pasta separately and they grow it, make it and package it themselves (vertical production). We sometimes buy the box, toss the cheesy powder stuff (or save it for popcorn), and use the noodles to make our own homemade mac-and-cheese (from cheddar and mozerella).

http://www.tinkyada.com/

Tapioca flour, rice flour and amaranth flour, and xanthan gum from Bob’s Red Mill (store, online, or +1 800 349 2173) is high quailty but expensive.  Rosie buys in bulk from Olympia Food Co-op, but also bakery-size bags online.     Absolutely everything in GF Joe’s is gluten-free, so that’s kinda fun.

http://www.bobsredmill.com/product.php?productid=3683&cat=0&page=1

1 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
2 cups buttermilk
1/4 cup butter, melted (margarine works but butter is better)

short instructions (from one email):
mix and drop onto hot griddle
flip the pancakes when bubbles appear

long instructions (from a different email):
Mix dry ingredients thoroughly. Add remaining ingredients and stir lightly to just moisten dry ingredients.  Mixture will be thick and lumpy.  Drop by tablespoonfuls onto lightly greased griddle; spread with back of spoon.  Turn cakes when top is bubbly and bottom side is golden.  Makes 24 4-inch pancakes.