[contains 2 recipes]


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

Title: Quick and Easy Muffins (Gluten Free)
Categories: Muffins
Yield: 8 servings

1/4 c Sugar
2 tb Shortening
2 Eggs
1 c GF flour mix OR
1 c All rice flour
1/4 ts Salt
2 ts Baking powder
1/2 c Milk or nondairy liquid
1/4 ts Vanilla

MMMMM------------------GF(GLUTEN-FREE FLOUR MIX-----------------------
2 Parts white rice flour
2/3 Part potato starch flour
1/3 Part tapioca flour

Quite awhile ago, someone was looking for Gluten-Free recipes. Since
I have developed severe allergies to grains, it was suggested to me
by somneone here on the echo that it could be the gluten content that
was giving me trouble. So I decided to try the gluten-free grains.
The gluten-free grains do not interchange readily in baking recipes.
A few days ago, I happened upon THE GLUTEN-FREE GOURMET Living Well
Without Wheat by Bette Hagman at the Half Price Book Store. This
book is a real gem and I hope whoever was looking for gluten-free
recipes sees this msg. We have tried a couple of the recipes and they
really are pretty tasty--- I hadn't eaten a bakery item in over 3
months! Here is the muffin recipe that I made on Easter morning and
everyone thought they were good.

In the mixing bowl, cream together sugar and shortening. Then beat
in the eggs. Sift together the flour, salt, and baking powder and
add to the egg mixture alternately with the milk. Don't overbeat.
Stir in the vanilla. These are best mixed by hand. Pour into greased
muffin cups. Bake in preheated 350 degree oven for about 20 minutes.
Makes 8 muffins.

Source: The Gluten-Free Gourmet by Bette Hagman

NOTE: I poured half the batter in the muffin tins and sprinkled a
mixture of cinnamon and sugar over the batter. I covered with the
remaining batter and sprinkled the tops with more cinnamon and sugar.

Posted by Patty Smith. Reposted by Fred Peters.
From: Frank Skelly Date: 02-14-95

MMMMM

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

Title: Gluten-Free Mock Rye Bread (For Bread Machine)
Categories: Bread, Machine, Diet
Yield: 1 servings

1 1/2 c Brown rice flour
1/2 c Rice bran
1/2 c Tapioca flour
1/2 c Potato starch flour
1 tb Xanthan (or guar) gum
1 tb Caraway seeds
1/2 ts Salt
1/2 c Dry milk powder
(non-instant)
1 tb Cocoa powder
1 ts Grated orange peel
2 ts Yeast
2 Eggs
3 tb Oil
1 tb Fruit sweet
2 tb Molasses
1 1/2 c + 2 tablespoons water
1 ts Vinegar

Follow directions for your particular bread machine. Use single rise
setting.

I wrap the bread in a towel for about 4 hours after it is done baking
and then slice it thinly with an electric knife. It freezes well. I
take individual slices of bread out the the freezer and then microwave
about 30 seconds per slice.

This bread is wonderful! Many of my non-celiac guests request this
over homemade whole wheat bread.

Posted by "VanLoozenoord, Joan K" <Joan.K.VanLoozenoord@den.mmc.com>
to Usenet newsgroup rec.food.recipes

From: Robert Miles Date: 09-23-95
Cooking ─

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