[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Gluten-Free Breads I
Categories: Bread, Info
Yield: 6 servings

1 No ingredients

This is the intro section to Rice Breads, From Laurel's Kitchen Bread
Book (for those of you who don't know, Laurel's Kitchen et al are
vegetarian cookbooks -thus her reference to a diet not centered
around meat...)

RICE BREADS: "For those who cannot eat wheat, a whole-foods diet that
is not centered around meat poses challenges. Of course there are
many, many interesting grain dishes, especially when you look to the
cuisines of the East. But for a Western palate, nothing can quite
take the place of bread, and nothing is so convenient or so
comfortingly familiar-- sandwiches and toast, how could we get along
without them? In this chapeter we offer a selection of breads and
other good foods that will be useful to those who may be allergic to
wheat, rye, oats, barley, and other grains, and to milk and eggs as
well. The recipes presented here are good but they only suggest the
wide range of possibilities.

We recommend using short- or medium-grain brown rice. Flour made from
long-grain rice makes bread with a sandy texture. You may run across
something called "glutinous rice." Don't worry, there's no gluten in
it: it just gets sticky when cooked, a quality required in certain
recipes -- not, however, those in this book. Plain ordinary short-
or medium-grain brown rice is fine.

Rice flour, like cornmeal, performs much better in every way when it
is freshly ground; this is true even if your grinder, like ours,
can't make it into a fine powder."

NOTE: After looking back through the book, they actually have a
grinder that grinds their own flour. If you can't find a source for
brown rice flour, let me know and I will read further. In general,
for your purposes, if you have a KitchenAid, you would probably be
able to use the Grain Mill attachment for that. However, if you
really want fresh flour, the Laurel's Kitchen Bread Book has lots of
details on what kinds of grinders are available, and what to look for.

Posted by Kyosho Connick. Reposted by Fred Peters.
From: Frank Skelly Date: 02-14-95

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Gluten-Free Breads II
Categories: Bread, Info
Yield: 6 servings

1 No ingredients

ABOUT YEASTED BREADS: It is probably impossible to imagine how
convenient bread is unless you are one of those rare people who are
allergic to gluten and can tolerate no grain at all except rice. * If
you are allergic to gluten you are probably not a vegetarian--or you
are very thin. Maybe we can help change that.

Our yeasted rice breads are based on the dedicated work of two women
who were determined to find a way to provide real yeast-raised bread
for people whose diets are limited in this way. Maura Bean and
Kazuko Nishita of the USDA Western Regional Research Laboratory in
Berkely tested every available natural and synthetic gum, trying to
find one that could do what gluten does. They came up with
methylcellulose, not what you might call a natural food for sure, but
it works. The gum is extracted from cellulose fiber, and is
impressively non-toxic. **

Our own version of their work uses brown rice flour instead of white,
and includes a long fermentation period to improve both the flavor
and keeping quality of the bread. There are three variations: Brown
Rice Bread, which tastes like--rice; Garbanzo Rice Bread, with a
mellow flavor and the advantage of added legume nutrients; and
Soy-Raisin Rice bread, cakier, and sweet. Whichever version you
make, be sure that your brown rice flour is really fresh and that it
was ground from short- or medium-grain rice, not long-grain.

Your local health food store may be able to get methocel for you.
Other wise it can be ordered by mail, but it is expensive, $7 for
half a pound as we go to press. [pre-1984] Half a pound will be
enough for 24 loaves. To order by mail write to:

Ener-G Foods, Inc. P.O. 24723, Seattle, Washington 98124-0723

Ask for Methocel K4 M (90 HG 4000). Ask for a copy of their product
list too. This company sells a variety of products for people with
severe food allergy.

* Corn may be tolerated also. When you see references to "corn
gluten," it is corn _protein_ that is meant, not gluten in the
allergic sense. Our recipe for Basic Cornbread is glutenfree.

** "Evaluation of the health aspects of cellulose and certain
cellulose derivatives as food ingredients." FASEB/SCOGS Report 25
(NTIS PB 274-667) 1974; cited in The Food Additives Book, Willis A.
Gortner and Nicholas Freydberg, Bantam 1982, page 508.

Posted by Kyosho Connick. Reposted by Fred Peters.
From: Frank Skelly Date: 02-14-95

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And this:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Substitutes and Suggestions for Gluten Free Living
Categories: Info, Healthy, Grains
Yield: 1 info file

Gluten Free Ideas

For cookies, mix wheat starch and soy flour in any proportion in
the quantity called for in the original recipe

Use your own allowed granola mix to replace nuts and give
crunchiness to cookies.

In recipes calling for milk or water, heat these liquids slightly
before adding to dry ingredients. Shortening may also be melted
in this warm liquid which will cut down on mixing times.

For bread recipes, double the amounts called for and make several
small loaves. They freeze well. Since the loaves dry out in about
two days cut loaves into pieces before freezing and defrost
these as needed.

Use crushed cornflakes or crisp rice cereals for crumbing foods or
in desserts such as apple crisps and pie crusts. Use potato chips
for casseroles.

A banana blends ingredients together well.

Batters made from flours other than wheat may appear much thinner
or much thicker than batters made from wheat flours.

Cakes made with substitute flours other than wheat tend to be dry.
The moisture can be preserved by icing the cake or by storing them
tightly covered.

Meat cookies can be quickly made by just mixing a jar of baby meat
with rice or other pablum, and adding 1/2 tsp baking powder. Bake
in moderate oven for about 10 minutes.

The thickening sauces, gravies or puddings, substitute one of the
following for 1 tbsp wheat flour: 1/2 tbsp cornstarch, 1/2 tbsp
potato starch flour, 1/2 tbsp rice starch, 1/2 tbsp arrowroot
starch, 2 tsp quick cooking tapioca, 2 tsp tapioca flour.

Wheat free spaghetti and noodles are available in specialty
stores. Chines bean threads are an acceptable substitute for
spaghetti, as is spaghetti squash.

And equal amount of frozen french fries may be substituted in a
casserole to replace macaroni, spaghetti or noodles.

To bread fish, chops and chicken, dip meat into rice flour,
diluted evaporated milk, then into allowed crumbs. Refrigerate
one hour before cooking.

You can make your own 'breading' mixture. Mix 1 cup of
recommended flour, 1 cup allowed bread crumbs, 1 tsp seasoned
salt, 1/4 tsp pepper, 1/4 tsp spice. Keep in plastic bags in the
refrigerator or freezer.

Hold meat together in patties or meat loaf with cooked oatmeal,
grated nuts or potato.

Origin: The Allergy Cookbook
From: Sharon Stevens in Home Cooking

MMMMM

Cheers

Jim


... Inflation: paying $15 for the $10 haircut you used to get for $5.

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