DEC Trolls

What has worked perfectly for me for cakes is straight rice flour (I prefer brown rice flour for darker cakes)and baking powder. IN the USA you may need to look for gluten free baking powder: it comes naturally gluten free here in the UK. Other flours to look for are buckwheat and millet. Gluten free bread flour mixes here tend to have potato flour in as well, and and addition of guar gum to replace the gluten to give a better texture to the bread.

My pal Julie would say the same. Wheat, barley, rye and oats should all be eschewed, as should spelt, though it has less gluten than modern wheat.

In North America you should be wary of buckwheat. It is often used as a fallow year crop on wheat fields, so you are likely to get some contamination in North American buckwheat products.

Definitly read the lable on baking powder. I think the majority of brands are gluten free, but with the holidays coming it might be wise to have some cream of tarter and baking soda on hand. Just in case.

Yeast breads are difficult, depending so heavily on gluten as they do. Pastries and quick breads on the other hand often come out better if you completely cut out the gluten. Our friend with celiac tells us that if you use rice flour for shortbreads they come out brilliantly. She makes a recipe where she uses rice flour that has been kept with citrus peel in it for a couple of weeks that we are going to try.

This recipe is uselessfor anybody allergic to peanuts, but it is the single best peanut butter cookie recipe on the planet, and it takes no flour. It is from "Ideas for Entertaining From the African-American Kitchen" by Angela Shelf Medearis, and it is a "one all" recipe so it is easy.

Carver's Peanut Butter Cookies

1 cup peanut butter 1 cup sugar 1 egg beaten 1 teaspoon vanilla

3 tablespoons corn starch (flour in the original) for dipping the fork

Preheat the oven to 350 Mix the peanut butter with the sugar, then stir in the egg and vanilla. Make the dough into 3/4 inch balls and put them on an ungreased cookie sheet. dip the fork into the starch and flatten the balls with it. Bake for about 10 minutes. Allow to cool before taking them off the sheet.

NightMist

Already checked the regular store: their sole GF offering is maize or rice crackers :-p There's something at the health food store, but it sounds more like a chemistry experiment than anything edible! SIL is perfectly prepared to bring along everything they need to eat, but it would be so nice to come up with something that Everybody would enjoy eating. Seems more like a family that way. Roberta in D

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Good tip! (Probably hard to find puffed rice with no sugar these days, of course I could always just use the rice crackers.) Roberta in D, off to experiment

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Thanks! I'll be making these just for me :-) Haven't met any Germans yet who actually like peanut butter, although there must be a few oddballs. Roberta in D

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You're right, it may come down to cooking breakfast some day, but I wouldn't ever WANT to :-) My father used to eat rice for breakfast, during his meditative zen period. He actually lost a lot of excess weight, but it drove my mother nuts. (Probably another good reason for doing it!) Roberta in D

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When my niece had many similar food allergies we found that sorbet worked as a dessert. If you purchase one (rather than homemade) be careful that it doesn't contain any dairy. In a pretty dish with fruit or a sauce it makes a nice dessert offering.

I do have a chocolate pudding recipe that is made with soy or rice milk. No eggs either. Let me know if you are interested.

I would let her bring the special bread for breakfast. He could have his own toast with the cold cuts or jam everyone else is enjoying. Maybe fruit could be offered as well.

marcella

Spelt flour mixed with brown rice flour makes a lovely substitute for wheat flour. My friend's son can't have gluten, so we've adapted some of our recipes for when he comes to visit. This seems to be the best substitute for most recipes we use. I've even used it to make a gluten free sourdough starter.

Mine comes from Eastern Europe or Asia.

Traditionally, Scots shortbread is made half with rice flour and half with ground rice: it gives it a wonderful snap! My troll cookies are based on this recipe... I use an adapted shortbread recipe for my mince pies: all rice flour rather than half and half.

I think I need to get a large tub of my favourite peanut butter (ingredients: hand roasted organic peanuts, organic peanut oil: try reading a supermarket jar and see how much junk they put in it by way of sugar and emulsifiers and other crap!). This sounds wickedly delish!

Once I've done the cake recipe, I'll post it. Are they OK with eggs, or shall I experiment with the egg replacement therapy(Vegan Whole Egg Replacer)?

I have two versions of rice based breakfast cereal: puffed rice, which is rather like a brown rice version of Sugar Puffs without the sugar, and Nature's Path Crispy Rice, which is like rice crispies but without the added wheat flour: this one is made in the USA, so you should be able to find it.

I also have a buckwheat puffed like sugar puffs: not tried that one yet!

There's also buckwheat flakes, and rice and millet flakes for making porridge: IMHO, fairly bland and no substitute for real oat porridge! I shall use them up for other things. I have a flapjack idea with cranberries and honey...

SPELT CONTAINS GLUTEN.

Spelt is just a kind of wheat. It's more closely related to bread wheat than the durum wheat used for pasta is. For someone with a real gluten intolerance (coeliac disease, dermatitis herpetiformis, autism) it will make them very seriously ill and it may take them months to recover (or in the case of a child with autism, cause a setback they *never* recover from).

Many "health food" dealers spread misinformation about spelt. They are every bit as unscrupulous as the worst of high-tech agribiz.

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I don't cook much breakfast (we have a wonderful GF frozen waffle available in the stores, or I eat hot rice cereal), so I didn't find any good recipes there. :(

I very carefully printed out my best "go to" dessert recipes yesterday to bring to work so I could pass them along. And they are still sitting on my kitchen counter. So until tomorrow, you only get the memorized one. :)

Apple Crisp

Peel, core, and slice several tart apples into a baking dish. Top with a crumb topping made of 1 part margarine, 2 parts brown sugar, and 2 parts GF flour. (I often use a half cup, a cup, and a cup.) Bake in a 350F oven (175C) for about 40 minutes, or until the apples are just tender. (Really, really good for a decadent breakfast the next day, too!)

For this recipe, the exact GF flour you use doesn't matter. Taste and texture will vary, but it will still be good. The firmer the non-dairy margarine is, the better the crumb topping texture will be, but again, it's not critical. Depending on the taste preferences of the crowd eating it, I'll add a tsp of cinnamon, some cloves, allspice or nutmeg to the topping.

This is also really, really good with the sorbet Marcella mentioned. :)

Spelt is a variety of wheat. :(

Here in the US buckwheat flour is often contaminated with regular wheat. :(

I'm interested!

Chocolate Pudding

1/2 C packed brown sugar 1/4 C cornstarch 3 T unsweetened cocoa 1/8 t salt 2 C soy or rice milk 2 oz bittersweet chocolate, chopped 1 t vanilla

In a saucepan stir together the first four ingredients until well mixed. Slowly stir in the soy milk. Heat over medium, stirring until thickened.

Remove pan from heat and stir in chopped chocolate until melted. Mix in vanilla. Pour into 4 dessert dishes, cover with plastic wrap and chill.

marcella (also works as pie filling)

Thanks!