BREAKFAST AND BRUNCH

BUCKWHEAT PANCAKES I

3/4 cup buckwheat flour

1/4 cup millet flour or flakes

1/2 teaspoon xanthan gum

2 tsp baking powder

Two egg whites

1 tablespoon oil or ghee

1 cup or less water

Beat egg whites until stiff.   Mix all the other ingredients except baking powder together lightly with a whisk, then fold in the beaten egg whites and baking powder, and bake on a hot griddle.

BUCKWHEAT PANCAKES II

(This is a double recipe compared to above)

Grind 1 cup buckwheat and 1/3 cup millet together in the flour mill.

Add 1 teaspoon xanthan gum, 4 teaspoons of baking powder and mix.  In a separate bowl, lightly beat 2 eggs with 2 tablespoons sunflower oil.  Mix 2 cups of water with the egg mixture.  Now stir the liquid mixture into the flour mixture lightly (batter will be lumpy).  Bake on a hot griddle. 

WAFFLES

(Adapted from The Gluten-Free Gourmet, by Bette Hagman)

My husband likes these better than the real thing!

1 cup rice flour

1/2 cup chick-pea or soy flour

1/2 cup potato starch flour

1/2 teaspoon salt

1/2 teaspoon xanthan gum (if available)

3 teaspoons baking powder

1 Tablespoon raw cane sugar

1/2 teaspoon cinnamon

1 egg, separated, and two egg whites

1/4 cup vegetable oil

1 1/2 cups rice milk or water (or 3/4 cup water and 3/4 cup buttermilk if tolerated)

Measure dry ingredients into a bowl, mix with a whisk, and set aside.  Beat the egg whites until stiff.  Whisk together the egg yolk, oil, and rice milk.  Add this to the dry ingredients and whisk for 20 seconds or so, just until barely mixed.  Fold in the egg whites.  Bake in your waffle iron and enjoy!  Freeze the extras for busy mornings.  Omit egg yolk if you do not tolerate it.

PORRIDGE

Mix together equal amounts of buckwheat flakes, millet flakes and rice flakes.  Store in a big container.  When you want cereal, cook 1/3 cup cereal mix plus 1 cup of water and a pinch of salt per person.  Cooking time is 3 to 5 minutes, then let stand for 5 minutes. 

INDIAN PANCAKES

(Adapted from Chilla, from Classic Indian Vegetarian and Grain Cooking, by Julie Sahni)

1 cup chick-pea flour

1 cup water

1 tablespoon fresh ginger, peeled and grated, or a pinch of dry ginger powder

1/2 bell pepper (or two hot green chilis)

1/8 teaspoon red pepper flakes (optional)

1 cup grated zucchini or 1/4 chopped scallion

Whisk the chick-pea flour and water to a lump-free mix.  Stir in other ingredients.  Lightly grease and heat a griddle or frying pan.  Pour or spoon batter on pan to make small pancakes.  With a teaspoon, drizzle a bit of oil around the edges of the pancakes so they will be crunchy.  When brown on the bottom (a minute or two), flip over and cook the other side till it is brown.  Serve with mango chutney or, especially for kids, maple syrup or ketchup.

EGG-FREE FRENCH TOAST

(Well, it is only egg-free if the bread is egg-free.  This recipe helps us survive, as we can tolerate only small amounts of egg yolk.)

Whisk together 1 cup of chick-pea flour (gram flour) and 1 cup of water.  Dip slices of gfcf bread, and fry up in a bit of ghee or milk-free margarine.  Serve with maple syrup or molasses or jelly.  A pinch of ginger powder added to the chick-pea flour mix will aid the digestion without imparting a ginger flavor.

Chili-laced Split Pea Griddle Cakes

(Adai, from Classic Indian Vegetarian and Grain Cooking, by Julie Sahni)

Once you have tasted these, you will wonder how you ever survived all those years on cornflakes!  It seems like a lot of trouble at first, but after you have made them once, you will see they are not difficult at all.  You have to remember to soak the beans and rice overnight, but then it only takes five or ten minutes in the morning to make the batter.

1/2 cup yellow split peas (channa dal in the Indian store)

1/2 cup yellow lentils (toovar dal in the Indian store) or pink lentils

1/3 cup long grain white rice

1/4 cup water

1 hot green chili or 1/2 green bell pepper

1/4 teaspoon asafoetida (from the Indian store)

1/2 teaspoon red pepper flakes (I use dried red pepper that are not hot)

1 teaspoon salt

Pick over and wash lentils and peas in several changes of water.  (I rinse them in a big bowl and pour them through a sieve to drain several times.)  Put them in a bowl and add enough water to cover by an inch.  Put the rice in another bowl and soak in water.  Leave overnight.

In the morning, drain and rinse the rice, and put into the food processor.  Process for 2 minutes until finely ground, stopping every 15 seconds to scrape down the sides.  Rinse and drain the legumes, then add them along with water and other ingredients.  Process to a thick batter, like muffin batter.  Heat a frying pan and grease very lightly.  Pour 1/3 cup of batter into middle of pan and immediately spread it around with the back of a metal spoon (or your fingers if you are very skillful).  Use the handle of a wooden spoon to make a hole in the middle of the pancake.  With a teaspoon, drizzle a little oil into the hole and around the edges of the pancake.  Cook until bubbled on top and brown on bottom, a minute or two.  Flip over and cook the other side till brown.  Serve with chutney or molasses.

IDLEE OPMA      

(from my dear friend Gayathri)

One of our favorite breakfast foods.

Put oil to cover the bottom of a frying pan over medium-high heat.  Add one tablespoon of black mustard seeds, and cover the pan.  The seeds will pop like popcorn within a few seconds.  When the popping subsides, add one tablespoon of split garam dal, one tablespoon of grated or chopped ginger, chopped green bell pepper or hot green peppers, two tablespoons or so of onion or shallot.  Fry and stir for a few minutes.  Add 2 cups water, and, if desired, a handful of small green peas (petit pois).  When boiling, sprinkle in 1 cup of rice semolina (Cream of Rice) while stirring.  Stir and fold for a few minutes until all the water is absorbed.  Serve with ketchup, or for those not on GFCF, Coriander Chutney, made by blending together 2 tablespoons of coconut milk concentrate, 1/2 teaspoon of tamarind paste, a handful of coriander leaves, and two cups of yogurt.

Muffins and Variations

2 cups of GF Pastry Flour

            OR 1 3/4 cup of GF Pastry Flour and 1/4 cup of GF Bread Flour

            OR 1 1/2 cup GF Pastry Flour + 1/4 cup of porridge mix + 1/4 cup GF Bread Flour

3 Tablespoons raw sugar

3 teaspoons baking powder

1 egg

1/4 cup oil

1 cup rice milk or water

Mix dry ingredients together in a large bowl.  Whisk the other ingredients together, then stir quickly into the wet ingredients (no more than 20 to 30 seconds).    Spoon carefully into greased muffin cups.  Bake at 375 degrees F (190 degrees C) for 25 minutes.

Cornbread:  Replace 1 cup of the flour mix with corn flour  or corn meal (polenta).  Bake in muffin tins or an 8 inch by 8 inch square pan.

Zucchini muffins:   Add 1 tsp ground cinnamon and 1/4 cup chopped walnuts to dry ingredients, and 1/2 cup or so grated zucchini to the liquid ingredients.

Apple (or Plum or Cherry) Streusel Coffee Cake:  Spread the batter in a 10 inch pie pan.  Cover the top with thin slices of apple, or plum, or pitted cherries.  Sprinkle with a streusel made by mixing in the food processor:  1/4 cup raw cane sugar, 1 cup walnuts, 1/4 cup ghee or milk-free margarine, and 1 1/2 teaspoons ground cinnamon.

LUNCH

Hakim's Stew

(Adapted from a recipe in The Traditional Healer's Handbook, by Hakim G.M. Chishti, N.D.)  This will warm you up!  We eat it once or twice a week in cold weather.

Adapt the amount of meat and vegetables to the number of people.  Put a bit of olive oil in the bottom of a heavy stew pot and heat.  Brown chunks of meat:  chicken or turkey or lamb or veal.  Stir in one to two teaspoons of Hakim's Garam Masala (see recipe below).  Brown for 20 to 30 seconds more, then add water to cover, a can of tomatoes or a few tablespoons of tomato puree, and salt to taste.  Simmer for about 30 minutes, then add vegetables, cut into large chunks, as desired.  Good combinations are potatoes and carrots, with or without rutabaga added, or cauliflower and then add some peas for the last few minutes of cooking.  Cook until vegetables are done.  If there is too much liquid for your taste, take the lid off the pot and boil down.  Serve in a soup plate with plain rice or basmati.

Hakim's Garam Masala

(From The Traditional Healer's Handbook, by Hakim G.M. Chishti, N.D.)

Garam Masala is a blend of heating spices, very important in Indian and Middle Eastern cooking to aid the digestion.  Scientific research has shown that various of these spices, when used regularly, increase the output of pancreatic enzymes, which our kids really need.  There are many variations to the recipe.  You may find a garam masala that you like in an Indian store.  The Indian garam masalas are mixtures of spices toasted before grinding, so they could be added toward the end of cooking, rather than being added to the oil and browned as in the above recipe for stew.)

Mix equal parts of powdered spices:  ginger, cumin, coriander, black pepper, cinnamon.  Add 1/2 part of nutmeg.  Store the extra in a jar at room temperature.  You can buy powdered spices or use whole spices and grind together in a clean coffee grinder; I have one I reserve for spices.

GFCF "COUSCOUS"

Toast 1 cup millet (Risenta) in a heavy bottomed pan over medium heat (no grease) until it smells toasted and some grains have popped (sounds like miniature popcorn).  Add three cups of water, bring to a boil, and then put on low heat (like for rice) for 25 minutes.

CHICK-PEA BATTER FOR DEEP-FRIED FISH OR VEGETABLES

(from Classic Indian Cooking, by Julie Sahni)

You will never use a "normal" batter recipe again after trying this!

1 1/2 cups chick-pea flour

2 teaspoons garlic, ground to a paste

2 tablespoons light vegetable oil

1 1/4 cups warm water (90 to 100 deg F)

2 teaspoons ground cumin

1/2 teaspoon black pepper

1/2 teaspoon turmeric

3/4 teaspoon baking powder (optional)

1 1/2 teaspoons salt

Put all ingredients in a large bowl and whisk until no lumps remain.  (Alternatively do this in the food processor).  Cover and let stand for 1/2 hour.  Use to coat fish filets, or slices of onion, potato, zucchini, or cauliflower florets.  Fry in hot deep fat.  Serve with ketchup or chutney.

SUPPER

ASSUNTA SOUP

(from a dear friend)

Rinse 1/2 cup of yellow or pink or brown lentils and put in a large pot.  Add four cups water, and vegetables, such as one leek, split and washed, a  potato and a carrot, peeled and cut up, and 1/4 head of cabbage.  Also try fennel, celery, cauliflower, dandelion greens or nettle leaves.  I add some home-made chicken concentrate and salt, or maybe some Herbes de Provence.  Simmer 45 minutes to an hour, then pass through a sieve and serve.

CHICKEN RAVIOLI SOUP

(Our invention for a quick delicious soup that doesn't use commercial bouillon preparations.)

1 chicken leg with thigh, fresh or frozen

1 carrot

1 stalk celery

1 leek

1 teaspoon Herbes de Provence

salt and pepper

Ravioli (see recipe below in Pasta section)

Put the chicken leg in a large soup pot and cover with about six cups of water.  Bring to a boil and simmer for half an hour.  Add some sliced carrot, celery, and leek, along with herbs and salt.  Boil for about twenty minutes.  Remove chicken leg, discard the skin and bones, dice the meat and return it to the pot.  Add ravioli (as many as desired) to the pot, and boil for ten minutes.  Serve with gfcf muffins or bread for a cozy supper.

FRAGRANT RICE AND MUNG BEAN PORRIDGE WITH POTATOES AND SWEET PEPPERS

(Khichdee, from Classic Indian Vegetarian and Grain Cooking, by Julie Sahni)

My kids call this "Yellow soup" and love it for supper.

1/2 cup long grain rice

1 cup split yellow mung beans (from the Chinese store)

1/8 teaspoon turmeric

6 cups water

1 1/2 teaspoons salt

6 tablespoons hee or light vegetable oil

2 medium potatoes, peeled and cut in 1/4 inch cubes

2 green peppers, cored and chopped into 1/4 inch pieces

1 tablespoon cumin seeds

1/4 teaspoon red pepper

Paprika

Black pepper

Pick over the rice and beans and put them into a bowl.  Wash them thoroughly (I rinse and drain in a sieve).  Put them into a large pot along with 1/16 teaspoon of turmeric and 4 cups of water.  Bring to a boil, reduce heat, and simmer, partially covered for 30 minutes.  Stir occasionally.  Add the remaining 2 cups of water, stir, and continue cooking for 20 minutes.  Add salt and stir. 

Place a medium frying pan over high heat until very hot.  Add 2 tablespoons of the ghee along with turmeric and potatoes.  Reduce the heat to medium and fry and turn for 3 minutes.  Add the green peppers and continue cooking for 3 more minutes.  Lower the heat and cook, covered, for 5 minutes, or until the potatoes are soft.

Put the remaining 4 tablespoons of ghee in a frying pan and heat.  When it is very hot, add the cumin seeds.  When they are dark brown (10 to 15 seconds), add the red pepper and pour the entire contents all at once over the porridge. 

To serve, put porridge in bowls.  Spoon some of the fried vegetables on top, and sprinkle with paprika. 

RICE AND MUNG BEAN CASSEROLE WITH CUMIN AND BLACK PEPPER

(Ven Pongal, from Classic Indian Vegetarian and Grain Cooking, by Julie Sahni)

Vova's favorite.

6 tablespoons ghee

1/2 cup yellow split mung beans, picked clean

1 cup long-grain rice

3 cups water

1 1/2 teaspoons salt

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons cracked black peppercorns

1 tablespoon grated or chopped fresh ginger

1/2 cup chopped roasted cashew nuts (get raw from Chinese store and toast in a frying pan with a little oil)

Heat 2 tablespoons of the ghee over medium-high heat in a 3-quart pan until it is hot.  Add the mung beans and cook, stirring, for 2 minutes.  Add the rice and continue cooking for 30 seconds more.  Add 3 cups of water and salt, and bring to a boil, stirring well so the rice and beans will not lump.

Reduce the heat to medium and cook, partially covered, for 10 minutes.  Stir a couple of times just to make sure the mixture is cooking evenly.  Cover the pan tightly, reduce the heat to the lowest point, and continue cooking for an additional ten minutes (like rice).  Turn off heat.

Heat the remaining 4 tablespoons of ghee in a small frying pan.  When it is very hot, add the cumin, pepper, and ginger.  Let the spices sizzle for 5 seconds, then immediately pour the fragrant ghee with all the spices over the rice-and-bean mixture.  Mix carefully but thoroughly.  Let the rice rest for 5 minutes before using.

Serve garnished with roasted cashew nuts, and a tamarind chutney (I can give you the recipe) or just ketchup, which is what my kids prefer!

LENTIL SALAD

Cook two cups of rice and let cool.  Cook two cups of brown lentils and let cool (boiling lentils takes about 20 minutes).  Add a handful of raisins and a handful of pine nuts.  Mix gently with vinaigrette:

1/3 cup cider or other mild vinegar

2/3 cup olive oil

1 garlic clove

1 thick slice of onion

1 bunch of parsley

salt

pepper

Mix together in food processor.

YEAST-RAISED BREADS and PASTA

PITA BREAD

Mix together 3 cups GF Bread Flour, 1 Tablespoon yeast,  1 Tablespoon of olive oil and 1 cup of very warm water.  Mix with a spoon to a soft dough, and knead on a floured board until smooth, about 150 times.  Cover bowl with a damp towel, put in a warm place to rise for 20 to 30 minutes.   Pinch off a piece of dough the size of a pingpong ball.  Knead a few times, then roll flat to about 1/8 of an inch thick.  Let rise for 15 minutes.  At the same time, place a metal cookie sheet in the oven, and preheat to 500 degrees F (250 degrees C).  Place the bread on the hot cookie sheet, and bake about two minutes, or until golden brown speckles appear on the bottom.  Flip over and bake about one more minute on the other side.  Brush the baked bread with olive oil or ghee if desired, and stack on a plate covered with a towel until all are ready.

TARTE FLAMBEE (not dairy-free)

This recipe is not dairy-free, but we tolerate it.  Make dough as for pita bread above.  One cup of flour is sufficient for one person.  After the first rising, roll out dough thinly to fit the cooky sheet.  Allow to rise for 15 minutes.  Place the thin dough carefully on the hot cooky sheet.  Spread with creme fraiche, sprinkle with thinly sliced onions and pieces of  Schwarzwalder ham.   Bake at 500 degrees F (250 degrees C) until edges are golden.

Tarte flambee gratinee:  Sprinkle some grated swiss cheese on before baking.

Tarte flambee forestiere:  Sprinkle some thinly sliced mushrooms on before baking.

DAILY BREAD

 (This is my adaptation of the recipe in Bette Hagman's The Gluten-Free Gourmet Bakes Bread, which you should absolutely have!  You can get it through www.amazon.co.uk.  The bread is very light, and has a good protein content due to the bean flour and the egg.  )

3 1/3 cups of GF Bread Flour (Use 3 1/2 cups if your Flour is made with brown rice)

 1 tablespoon of dried yeast (7grams)

2 whole eggs OR 1 egg plus two egg whites

1/4 cup of olive or sunflower oil

3/4 teaspoon vinegar (omit when using buttermilk)

1 1/2 cups of  hot water or rice milk (or buttermilk, if tolerated)

Put all ingredients into a mixer bowl.  Mix on low speed for 30 seconds, and on medium speed for 3 minutes.  You don't want to mix on high speed which beats in too much air so you will have bubbles in the bread.  While the dough is mixing, grease a  bread pan (mine is rather elongated with a volume of  one and a half liter) with ghee and dust with rice flour or corn meal.  When dough is ready, spread in pan.  Preheat the oven to 425 degrees F (218 deg C).  If using buttermilk, heat oven to 400 degrees F (200 deg C).  Allow dough to rise until it just reaches the top of the pan.  Bake for one hour, covering with foil after fifteen minutes to prevent excessive browning.  Do not cheat on the baking time, or the bread may come out wet and heavy.  Let cool in the pan for ten minutes, then take out of pan and cool on  it's side on a rack.  Hint:  If you want to reduce rising time to half an hour,  use hot water or heat the rice milk quite hot (not boiling) before adding to the batter.

Variations: 

Dark bread:  Make up the flour mix using brown lentil flour rather than chick-pea flour, then bake as above.

Kugelhupf:  Add 3 tablespoons of sugar, a handful of raisins, and the grated peel of half a lemon or orange to the dough.  Place almonds in the bottom of a greased and floured ring pan, and carefully spoon in the dough.  Bake as above.

Rolls:  Drop dough into twelve greased muffin cups.  Let rise about half an hour.  Bake at 425 degrees F (218 degrees C) for 25 minutes.

Burger Buns:  Drop onto a cookie sheet to make twelve glops.  Sprinkle with sesame or poppy seeds if desired.  Let rise about half an hour.  Bake at 425 degrees F (218 degrees C) for 25 minutes.

Cinnamon Rolls:  Add 3 tablespoons sugar to the dough.  Drop onto a cookie sheet to make twelve glops.  Dip the back of a teaspoon into melted butter or margarine and flatten slightly.  Sprinkle a half teaspoon of cinnamon sugar onto each roll.  Now swirl a knife through each roll to make spirals.  Sprinkle on some chopped walnuts.  Let rise and bake at 425 degrees F (218 degrees C) for 25 minutes.  Let cool and drizzle with icing made from 1/2 cup of powdered sugar with a bit of water.

Hot Cross Buns:  Add 3 tablespoons sugar and the grated peel of half a lemon to the dough.  Make 20 nice round glops on a cookie sheet.  Let rise and bake at 425 degrees F (218 deg C) for 25 minutes.  Let cool and make crosses with icing made from 1/2 cup of powdered sugar with a bit of lemon juice.

WALRUS BREAD

 (Adapted from The Complete Guide to Wheat-Free Cooking by Phyllis Potts.)

1 cup chickpea flour (Indian chickpeas, sold in Indian stores as besan or gram flour.)

1 1/2 cups rice flour (from the Chinese store)

1/2 cup potato starch

3 teaspoons xanthan gum

1 teaspoon salt

2 tablespoons sugar

1 tablespoon yeast

2 eggs

2 tablespoons oil

1 teaspoon cider or wine vinegar

1 3/4 cups warm water

Mix all ingredients together for three minutes at medium speed with an electric mixer, or thoroughly by hand.  Put into greased breadpan of 1 1/2 liter volume.  Let rise till the top is level with the top of the pan.  Bake at 400 degrees F for 1 hour, covering with foil after 15 minutes to avoid excessive browning.

COOLRISE SWEET DOUGH

(Adapted from the recipe in Homemade Bread by the Food Editors of Farm Journal, 1969.  You can do all the work the evening before to have fresh sweet rolls any day of the week!)

5 to 6 cups GF Bread Flour

2 Tablespoons dry yeast

 1/2 cup sugar

 1 1/2 teaspoon salt

1/2 cup ghee or softened milk-free margarine

1 1/2 cup hot tap water

2 eggs, at room temperature

Put half of flour mix and all other ingredients into mixer bowl.  Mix with electric mixer for two minutes.  Use a wooden spoon to mix in enough flour mix to make a soft dough.  Turn out onto a floured board and knead for five minutes.  Place dough in bowl and cover with plastic wrap.  Allow to rest for 20 minutes.  Punch down, knead a few times, and shape as desired.  Brush surface of rolls with oil (very important) and cover lightly with plastic wrap.  Refrigerate at least two hours or overnight.  Take pans out of refrigerator while pre-heating oven to 375 degrees F.  Bake for 20 to 25 minutes. 

Suggestions:  Make round balls and place in muffin tin.

OR:  Roll dough into thin rectangle, brush with ghee or melted margarine, sprinkle with cinnamon sugar, roll up and slice for cinnamon rolls.  Ice when cool.

OR:  Roll dough into thin rectangle, cut rectangles about two by six inches and roll up with a bit of chocolate inside.

PIZZA

For thin crust pizza, use the recipe for Pita Bread.  Allow dough to rise for 20-30 minutes as for Pita Bread, then roll out and let rise for 15 minutes before adding toppings.  Bake at 500 deg F (250 deg C) until edges of dough are golden.

For thick crust pizza, use the recipe for Bette's Four Flour Bread, spreading the dough on a cookie sheet.  Allow to rise for 1/2 hour, then add toppings.  Bake at 450 deg F (225 deg C) until edges of dough are golden.

Toppings:  Brush dough gently with olive oil, then spread with tomato sauce.  Add pepperoni, mushrooms, olives, etc. if tolerated.  Some people can use soy cheese.  We can handle a bit of fresh soft buffalo milk mozzarella or fresh goat feta crumbled over the pizza, but this is not recommended if just beginning a gfcf diet.  If there is no tolerated cheese or substitute, then make the pizza without.  My kids didn't seem to care that their pizza had no cheese.  For a truly elegant pizza, top with grilled slices of fennel and eggplant, sliced black olives, and crumbled feta cheese. 

PASTA

Use one cup of GF Bread Flour and one third cup warm water per person.  You may have to add more water or more flour, depending on how dry your flour mix is.  The goal is a nice kneadable dough, not too stiff, not too sticky.  Mix the flour and water together, kneading about five minutes on a floured board.  Put in bowl and cover with a damp towel.  Let rest for 20 to 30 minutes.  Then roll out small portions on a floured board to about 1/16 inch thick.  Cut into circles or squares for ravioli, or into strips for noodles.  Allow noodles to air dry for 10 minutes before cooking, then drop into boiling salted water, boil for 10 minutes, drain and serve!

SPICY PEANUT SAUCE

(From Flatbreads & Flavors, by Jeffrey Alford and Naomi Duguid.)

Serve over fresh noodles.

1/2 cup unsweetened peanut butter

1/2 cup warm water

1 teaspoon cayenne, or to taste

1/4 cup cider vinegar

2 Tablespoons soy sauce

1 large clove garlic

3 to 4 scallions

Mix together all ingredients except the scallions in the food processor.  Whiz till smooth.  Then add scallions and whiz just to chop them up.

RAVIOLI FILLED WITH GREEN ONIONS

(Adapted from a recipe in The Traditional Healer's Handbook, by Hakim G.M. Chishti, N.D.  I sometimes make a huge batch and freeze them after the drying step.  Just drop the frozen ravioli into boiling salted water when you want to eat them.  Actually, we do not eat "ravioli"; Vova eats vovioli, Nata gets natioli, and Misha of course has mishioli.)

Make pasta as above, using three cups of GF Bread Flour and one cup of water.  While dough is resting, cut up green onion tops to make 2 to 3 cups.  Rinse in water and squeeze excess water out.  Mix with 1teaspoon salt, 1/2 teaspoon of red paper, and 1 tablespoon olive oil.   Roll out ravioli dough about 1/16 inch thick.  Cut into 3 inch circles.  Place a few pieces of green onion filling on a circle.  Wet your finger in warm water and run it around the edge of the pasta circle.  Fold over the pasta circle and crimp the edges with a fork.  (This is a good job for kids......as long as they are well supervised!)  Allow to dry for 10 minutes before boiling in salted water for 10 minutes.  Drain and serve  with desired sauce!

SWEETS AND DESSERTS

Cupcakes

1/2 cup gfcf butter substitute (109 grams)

1 1/2 cups raw sugar, ground fine in blender

2 1/4 cups GF Pastry Flour

1 C Rice milk (or buttermilk, if tolerated)

Piece of vanilla bean about 1 inch long

2 eggs, separated

1 tablespoon baking powder

Beat egg whites until stiff and set aside.  Cream the butter and sugar, then add buttermilk, flour, the seeds from the inside of the piece of vanilla bean, and the egg yolks.  Mix well.  Fold in the egg whites and baking powder.  Spoon into paper-lined muffin tins.  Bake at 350 degrees F (175 deg C) for 30 minutes or until golden-brown. 

MARBLE CAKE (not dairy-free)

This is not dairy-free, but adapted to use with buttermilk which we tolerate.  The adaption involves using some baking soda instead of only baking powder.  Use your normal recipe if you want to use rice milk. 

Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a loaf pan.

Melt a cube of baker's chocolate in a metal bowl over hot water.  Cool.

Place in mixer bowl:

            1 cup raw cane sugar (use 1 Tablespoon of vanilla sugar)

            2 cups GF Pastry flour

            2 teaspoons baking powder

            1/4 teaspoon baking soda

            3/4 cup buttermilk (or goat buttermilk)

            1/2 cup sunflower oil

            2 eggs

Mix on medium speed for 3 minutes.  Spread 1/2 the batter in the pan.  Mix 1/2 cup of the batter with the melted chocolate.  Spread the chocolate batter over the white batter, then spread the rest of the white batter on top.  Cut through the batter a few times with a knife to marble it.  Bake for 70 minutes, covering with a tent of foil if the cake begins to brown too much.  Let cool in pan for 10 minutes, then take out cake and put on a rack to finish cooling.

GRONINGER KOEK

            Make cake batter as above, but omit chocolate.  Add 3/4 teaspoon of cinnamon, 3/4 teaspoon of allspice, 1/2 teaspoon cloves, and 1/2 teaspoon nutmeg.  Bake as above.

MADELEINES

3 eggs      

125 grams of butter

1 cup GF Pastry flour

1 cup powdered sugar

bit of orange peel

seeds from a bit of vanilla bean

1/2 cup almonds

pinch of salt

Beat three whole eggs on high speed about five minutes until quite stiff.  While this is mixing, melt the butter over low heat and set aside to cool.  Put the rest of the ingredients in the food processor, and process until almonds are finely ground.  When eggs are stiff, fold in the dry ingredients on low speed.  Then fold in melted butter on low speed, a little trickle at a time.  Put bowl to chill in refrigerator for at least one hour.  Preheat overn to 400 degrees F (190 degrees C).  Spoon batter into madeleine molds and bake for eight minutes or until golden.

Profiterroles (Mini cream puffs, filled with ice cream)

(Adapted from the Gluten-Free Gourmet, by Bette Hagman)

These are better than the real thing!!!!!!

1 cup water

 1/2 cup milk-free margarine

1/3 cup potato starch flour

2/3 cup rice flour

1/2 teaspoon salt

1 tablespoon raw cane sugar

4 eggs

Combine water and margarine in large saucepan.  Bring to rapid boil.  Mix flours, salt, and sugar and add to water and margarine.  Stir until mixture forms a ball that leaves the sides of the pan.  Remove from heat and cool slightly.

Add the unbeaten eggs, one at a time, beating well (you may use an electric mixer) after each egg is added.

Drop by teaspoonfuls onto greased cookie tin.  Leave space for them to expand.  Bake 20 to 25  minutes in preheated 400 degree F oven.  Remove from oven and prick with knife to let steam escape. 

When cool, cut open, clean out moist strands of dough, and put in a tablespoon of Tofuline or other GFCF ice cream.  Put three on a plate, and top with hot chocolate sauce.  Garnish plate with some fresh berries and tangerine segments.

DARK CHOCOLATE SAUCE (and variations)

(Adapted from Better Than Store Bought by Helen Witty and Elizabethe Schneider Colchie)

1 cup water

1 cup raw cane sugar

1/2 cup light corn syrup

1 1/4 cups Dutch-process or regular unsweetened cocoa

1/4 vanilla bean (original recipe calls for 1 tsp vanilla extract, I can't get that here)

Put water, sugar, corn syrup in a pan.  Bring to boil, and boil, covered, for 1 to 2 minutes.  Remove from heat.  Sift in the cocoa, beating until smooth.  Strain into a jar for storage, and add the piece of vanilla bean for flavor.

Mocha sauce:  Replace half of the water with 1/2 cup very strong coffee.

Chocolate-mint sauce:  Replace the vanilla with a few drops of peppermint extract.

Chocolate-orange sauce:  Omit the vanilla.  Whisk in orange-flavored liqueur to tast (1 to 3 tablespoons).

Baby Brownies

( Adapted from Silver Palate New Basics Cookbook)

6 ounces semi-sweet chocolate

1/4 cup chocolate syrup (See recipe above)

1/2 cup milk-free margarine

1 teaspoon vanilla extract, if gfcf, or scrape out 1/4 of vanilla bean (The vanilla bean tastes better anyway...)

2 eggs, lightly beaten

3/4 cup sugar (We use raw cane sugar, whizzed in the blender to make a finer texture)

Pinch of salt

1/2 cup GF Pastry Flour

Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan. Melt the chocolate in a double boiler, or mixing bowl over a steaming pot. Add the chocolate syrup and mix well. Remove the pan from the heat. Stir in the margarine until melted. Stir in everything else, pour into pan, spread evenly, bake for 30 minutes. The original recipe says cool them in the pan before cutting and serving.....I've never tried it that way!!!!

KOKOSTOPPAR

(From the coconut package.)

3 egg whites

175 grams sugar (we use only raw cane sugar)

200 grams finely grated coconut

Blend the ingredients together in a pot.  Heat over low flame till warm.  Drop by teaspoonfulls on baking paper.  Bake at 350 degrees F (170 degrees C) for 12 minutes or until golden brown.

MARZIPAN COOKIES

3 cups almonds without skin

3 cups hazelnuts without skin

1 pound powdered sugar

2-3 egg whites

In 2 cup batches, grind the nuts to a fine powder in the food processor.  Mix with sugar in a large bowl.  By hand, knead in 2 egg whites.  If the dough does not stick together, then knead in a bit more egg white.  Knead by hand until well-mixed, a minute or two.  Then roll the dough out 1/4 inch thick and cut into small circles or diamonds.  Bake for 5 minutes at 400 degrees F (200 degrees C), take out and let cool on the pan for 2-3 minutes.  Turn the cookies over, and brush with a glaze made of a few tablespoons of powdered sugar mixed with a bit of water just until the glaze is runny.  Place cookies back into oven, and bake for 3-5 minutes, just until edges begin to brown.

Miscellaneous

PEANUT BUTTER

Buy skinned raw peanuts at Chinese store.  Roast skinned peanuts at 350 degrees F for about 30 minutes or until golden brown.  Then put the peanuts in the food processor and process till smooth, several minutes.  Add salt, sugar, ghee (if tolerated) to taste.  I use about one teaspoon each of salt and sugar, and one tablespoon of ghee for a pound of peanuts. 

            If you only find raw peanuts with skins, toast them for about 10 minutes at 350 degrees F.  Allow to cool slightly, then dump onto one half of a clean dish towel.  Fold the other half over the peanuts.  Rub the peanuts vigorously with the towel to remove the skins.  Once most of the skins are off, get somebody to help you toss them up in the air a few times outside with the towel so the breeze will blow away the skins.

GHEE

We tolerate this, though perhaps it might not work for those extremely sensitive to milk.  I prefer making my own, as the store brands have added flavoring.  Besides the fresh stuff is so good!  It keeps for weeks at room temperature and forever in the refrigerator.

Put 500 grams or more unsalted butter in a heavy bottomed pan.  Melt over low heat, milk solids will bubble up and then begin to turn golden brown and settle to the bottom of the pan, about 20 minutes.   Remove from heat, allow boiling to subside and residues to settle.  Pour the liquid oil into a clean jar, straining it through a tea strainer or piece of cheesecloth.

ZWEIBACK

Slice up bread.  Dry on rack in oven on lowest heat till dry, which will take several hours.  Then heat to 300 degrees F and brown for a few minutes till golden. 

DRIED FRUIT

            Misha cannot tolerate commercial dried fruit, apparently due to the preservatives, so we dry our own apples and pears.  Core and peel fruit that is at the right stage of ripeness for eating.  Slice about 1/4 inch thick.  Get creative for the drying part!  You can place the slices on a clean cloth on the radiator, or on a rack in the oven set at 50 degrees C and with the oven door propped a bit open.  Misha and I made a drying cabinet, basically a big box with rails for racks.  The racks are simple a wooden frame with strips of old sheets pinned on.  We cut a hole in the front of the box, and place a hot air blower in front of it (this is a blower designed for room heating, sold cheaply in hardware stores in the fall and winter).  It takes about 12 hours to dry a load of apple slices or 24 hours to dry pear slices.  The fruit gets slightly brown from the air, and looks like a delicious golden cookie.  You could try coating the fruit with a vit C solution to avoid all browning, but we think it looks tastier that way.

GF BREAD FLOUR

(My adaptation of Bette Hagman's Four Flour Bread Mix from her book The Gluten-Free Gourmet Bakes Bread.  I use this 1 cup for 1 cup in normal bread recipes, usually with very nice results.  The original recipe used garfava flour instead of chick pea, and sorghum instead of millet; I cannot get those ingredients here.  You can buy Bette Hagman's flour mixes from various suppliers in the US.)

3 cups flour of hulled Indian chick peas (channa dal or besan.  I use lentil flour for a

            dark bread.)

1 cup millet flour (have to grind your own, or use millet flakes if available)

4 cups tapioca flour

4 cups rice flour (or brown rice flour or corn starch)

1 tablespoon salt

1 tablespoon "Johannesbroodpitmeel" (locust bean gum in English)

2 finely ground flax seed (linseed) (grind it in an electric coffee grinder)

3 tablespoons xanthan gum (from gfcf or celiac suppliers)

1/3 cup  raw cane sugar (finely ground in blendor)

Mix thoroughly.  I make large quantities of this for yeast-raised dough recipes.

GF BREAD FLOUR WITH THE FLOUR MILL

Grind together:

2/3 cup millet

1 1/3 cups channa dal (split Indian chick peas)

2 2/3 cups long grain brown rice

1 tablespoon of linseed (flax seed)

Add:

4 cups of tapioca flour

1 tablespoon salt

1 tablespoon "Johannesbroodpitmeel" (locust bean gum)

3 tablespoons xanthan gum

1/3 cup raw cane sugar

Mix thoroughly.

GF PASTRY FLOUR

(This is a slight adaptation of Bette Hagman's recipe.  I use mainly this for cakes, muffins, cookies.  You can buy the rice and tapioca flour at a Chinese store, and the potato starch at any  grocery store in the baking section).

6 cups rice flour

2 cups potato starch flour

1 cup tapioca flour

4 1/2 teaspoons of xanthan gum

1 Tablespoon of "Johannesbroodpitmeel" (locust bean gum in English)

This can be used in cookie and cake and muffin recipes; it works essentially like all-purpose flour.

GF COOKY FLOUR

(To be used in normal rolled, formed, or dropped cooky recipes, such as chocolate chip, ginger snaps, sugar cookies, etc.)

3 cups GF Pastry Flour

1 cup GF Bread Flour

2 teaspoons Johannesbroodpitmeel (locust bean gum)

Mix thoroughly.

DRINKS

Digestive Tea

2 parts fennel seed

2 parts anise seed

1 part caraway (kummel)

One teaspoon per cup, let steep five minutes.

Warming Tea

For one pot:

1 teabag of Earl Grey tea

1 tsp chopped fresh ginger root

1 tsp fenugreek seed

7 whole black peppercorns

Let steep five minutes.

Table of Contents

Breakfast and Brunch

·        Buckwheat pancakes

·        Waffles

·        Porridge

·        Indian pancakes

·        Egg-free French toast

·        Chili-laced split pea griddle cakes

·        Idlee opma

·        Muffins and variations

Lunch

·        Hakim's stew

·        Hakim's garam masala

·        GFCF couscous

·        Chick-pea batter for deep-fried fish or vegetables

Supper

·        Assunta soups

·        Chicken ravioli soup

·        Khichdee

·        Ven Pongal

·        Lentil salad

Yeast-raised breads and pasta

·        Pita bread

·        Tarte flambee

·        Bette's four flour bread

·        Burger buns

·        Coolrise sweet dough

·        Pasta

·        Spicy peanut sauce

·        Ravioli filled with green onions

Sweets and desserts

·        Cupcakes

·        Marble cake

·        Groninger koek

·        Madeleines

·        Profiterroles

·        Dark chocolate sauce and variations

·        Baby brownies

·        Kokostoppar

Miscellaneous

·        Peanut butter

·        Ghee

·        Zweiback

·        Dried fruit

·        GF bread flour mix

·        GF pastry flour mix

·        GF cooky flour mix

·        Digestive tea

·        Warming tea