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CENTRAL IOWA CELIAC SUPPORT GROUP February 2007 GF NEWSLETTER AND RECIPES
Greetings to all our gluten free friends!  What an unbelievable gathering we had!!! We had first set up enough tables for about 50 people. We thought, surely, since the wind chill is 15-25 below zero that very few people would come. Well, we Celiacs are such hardy souls! We then quickly set up for 70…..then90…..and finally we had enough settings for all 116 of us!!!! Incredible!!! This really proves that the more the merrier!!! We had a great time! We gave away a special Valentine Basket made by Kay Crow that was absolutely beautiful. Kay is so talented! Remember, you can order gluten free gift baskets that are individually created from Kay. The name of her company is Carriage House Gifts, phone 280-1008. She will talk about these at the next meeting. And before we all left the meeting, the “special gift” that I promised all who attended, was given to each person. It was a $5.00 gift certificate to Beyond the Grain Restaurant! This gave everyone an even better reason to go there and to enjoy the great food at the only gluten free restaurant in the Midwest! Thanks to everyone who emailed their recipes to me. I really needed them early and you all were so accommodating.
FUTURE MEETINGS Our next meeting will be April 28 at Meredith Drive Reformed Church, 5128 Meredith Drive at 11:30. We set 11:30 because it gives everybody a chance to check in, arrange the food table, and have a little time to talk to new and old friends before we eat. If anyone has a topic they would like to discuss at the meetings please call or email me so we make sure we don’t forget it. Several people email me information during the months and we then bring those issues up when we’re together, because many of us have the same questions. We have so many well-informed members in our group, and someone always has great information to share. Van Harden from WHO radio (the Van and Bonnie Morning Show) called me a few weeks ago and asked about our group. He asked if I knew about his cheese crust pizza. These are sold at many Hy-Vees. I told him we had talked about his pizza at our meetings. He asked if he could come and bring some samples, so he will be at the April meeting. I would like him to discuss his production process and the “health aspects” of his product. Apparently the pizza is attracting attention nationally. It should be interesting, so I hope you can make it! I have arranged for Dr. Mark Burdt, Rheumatologist, to speak at Meredith Drive on arthritis and other associated conditions April 16 or 23 (it will be one of these dates). This is open to the public and you are welcome to come. Just call the church office at 276-4901 to sign up and find out the date. There is no charge for this one hour seminar. Remember the next State meeting is in Waterloo on Sept. 8, 2007.
OTHER NEWS ITEMS There is a new GF beer made by Anheuser Busch called Red Bridge. Several people have tasted it and said it’s pretty good. Other GF beers are New Grist, Ramapo Valley Honey Beer, and Bard’s Tale Dragon’s Gold. Hy-Vee is selling Red Bridge, but I don’t know about the others. Hy-Vee on 35th St. has a GF Ranch Dressing that is GF, made by Walden Farms. Most of their GF items are identified by a pink tab under the product, and they have a huge selection of GF products. The Hy-Vees I have spoken with are very happy to accommodate your requests and will order items in for you, so don’t be afraid to ask! This store offers 10% off all Health Market items every Wed. Mills Civic, Windsor Heights, and Normandy Plaza Hy-Vees give 10% off on Thurs., and at the meeting we found out that the East Euclid HV gives 20% off on Wed.! Lori Graff is the dietitian for Windsor Heights and is planning to offer a GF health fair but she hasn’t given me a date yet. I’ll let you know when she does. Hy-Vee updated their GF listing in December, and you can access it at www.hy-vee.com/health/ gluten_ free_product_list.asp. If you are not able to get it that way, call Missy Petty at the Hy-Vee corporate office at 267-2800. Heartland’s Finest will be sending samples of their CerOs cereal that is similar to cheerios. They come in 3 flavors and we will hand those out at our April meeting. This cereal is made with bean flour so it will help add fiber to the low fiber gluten free diet! They are also purchasing a pasta machine from Italy so they can make really good pasta. I asked them if they would be able to make egg noodles and they said they would put that on their list of “things to do”. We all know what that means! Apparently there are noodles similar to egg noodles sold at Campbell’s, but they are about $6.50 per pkg. EnerG told me last week that they are no longer making their gluten free granola bars. They will be making a new bar that does not contain nuts. Enjoy Life foods has a trail mix made with no nuts. Glutino has frozen entrees available from Gluten Free Pantry 1-800-363-3438. My Own Meals offers microwaveable entrees that do not need refrigeration. These are available from Gluten Free Trading 1-888-993-9933. Slim Fast has a GF offering found at Walmart. For those of you who do not want to make your own bread or buy it from Una, there is a Kinnickkinnick White Sandwich Bread that is really pretty good. I haven’t tried frozen breads for a long time because I thought they tasted like cardboard, but this one has a good flavor. I put a piece in the microwave for a few seconds and it makes the bread warm and soft. Not bad. Lisa McKinney told us that she purchased GF chicken broth at Costco. It is made by Pacific National Foods and it cost $9.00 for six boxes! Nutrition Marketplace sells it for $5.00 for one box! Lindsay Amadeo brought 2 boxes of cereal that are found in the main cereal aisle at the store that are GF. They are General Mills Disney Little Einstein and Disney Mickey’s Club House. Lindsay is getting a sample of PureFit Nutrition Bars and 50% off coupons. She hopes to have them for the next meeting. Sensodyne Toothpaste will not confirm that their item is GF. Also HV chicken Broth is not GF. Terri Schreiber mentioned that she called Progresso about the modified food starch in their soups and they told her sometimes it is corn and sometimes it is wheat! I spoke with Progresso about this today and they clarified some things for me. They said that if the modified food starch in a product contains wheat that it will be stated on the ingredient label. They do not ever hide that information. They did say that the ingredients change sometimes in production so they recommend that everyone makes sure to read the labels carefully. Progresso is sending me a letter stating this information and I will share it at the next meeting. I checked my can of Progresso Creamy Mushroom Soup and there is no wheat included on the label. I feel pretty confident that I can trust their labeling. The woman I spoke with was quite well versed on the subject of gluten. Remember when reading labels, that the allergen statement will list wheat because it is one of the top 8 allergens, but it will not list malt, barley, rye or other derivatives of wheat. To find these ingredients you must read the whole ingredient label! Also remember that maltodextrin is not malt…it is sugar, and it is ok. If you have any questions about any product call the 1-800 number on the label and talk to the company. They can usually tell you if it is safe. Michael Emerson called to tell us that Vincent’s Healthy Nutrition in Marshalltown, 3211 S. 14th St. sells GF products. They are open Saturdays 1:00-3:00 and their phone is 641-751-9112. Kay Crow brought an ad from JC Penney that is offering a Cooks Commercial Die-Cast 5-QT stand mixer for $149.99, regularly $299.99. This ad is effective until Feb. 14th. This machine is less expensive than a Kitchen Aid while the sale is on. Glutenfree.com has a weekly newsletter and Q&As. You can order items from them as well. If you watch CNN you probably recognize Heidi Collins. She is the news anchor from 9:00-12:00 and is the official spokesperson for NFCA (National Foundation for Celiac Awareness). She was diagnosed with CD within the last few years. She has spoken several times about CD on her program. Washington University School of Medicine is recommending that all people with ospteoporosis be tested for CD. In their research study, 4% of the participants were found to be positive for CD. Mary Greeley Medical Center is still offering the tTG-IGA blood tests for $20.00. There is no need for a doctor’s order and you don’t need an appointment. You will need to be there during regular hours. Several people have asked about the need to go back on gluten to confirm the diagnosis of Celiac Disease. According to Dr. Gaundalini from the University of Chicago Celiac Disease Program, there are some reasons why a “gluten challenge” might be recommended: 1) A patient diagnosed presumptively without a biopsy, based on response to the GF diet initiated before any testing was done, or after doubtful test results. 2) Patient on a GF diet after a biopsy had minimal improvement and questionable blood tests. 3) Patient on a GF diet with little or no response. 4) Patient (usually teen) on a questionable GF diet but has no symptoms and doubts the diagnosis. A gluten challenge may last 8-12 weeks in order to reproduce the intestinal damage that would enable a final diagnosis. According to Dr. Gaundalini, if obvious symptoms of CD appear at any time during the challenge, serology and endoscopy should be performed and the challenge discontinued. If you remember, at the state meeting last year Dr. David Elliott told us that if the serology was absolutely positive and there was improvement on a GF diet, that an endoscopy may not be necessary. He was probably referring to a first time diagnosis for an individual. This may be something that some physicians will practice and others may insist on an upper endoscopy. So question your doctor if you have concerns about the need for an endoscopy. Just remember, you must be on gluten to have accurate results of your tests. We passed out surveys from Mr. Ritz Midwest. It is a new GF bakery that is starting in Moline, IL. Patricia Swenson, owner, wants to know what kinds of things are important to us. Thank you all for filling them out and I will mail them in this week. I want to thank Mary Lee Phelan for taking flyers to all the health food stores and many Hy-Vees to inform people of our meetings. I also want to thank Kathy Titus for making the hard copies of this newsletter and recipes for me to send out to those without email. And thanks to Terri Schreiber for typing the recipes in the basket that were not able to be emailed. I hope you all stay healthy this winter. One of the best ways to do that is to practice good (and often) hand washing! OK, I’ll get off my nurse’s soap box! Call me if you have any questions or concerns. Happy Valentine’s Day! And I hope to see you all at the next meeting. Don’t forget, Van Harden and his pizza will be there! Glutenfreely Yours, Barb Huyette 515-224-4145
RECIPES BROWNIE Cindy Horney 9 T cocoa (Nestle) 3 T oil (smart Balance Omega) 1/2 c butter, softened (Blue Bonnet Light) 1 t vanilla 1 c milk (Fat Free Dairy Ease) 3 eggs 1 c brown sugar 1/2 c sugar 1 t baking soda 1 3/4 c flour (Beth's Gluten-Free All Purpose Flour) Mix flour and soda, set aside. Mix cocoa and oil until cocoa is dissolved. Add remaining ingredients except milk and mix well. Add flour mixture, making sure to remove all lumps. Add milk. Pour into a sprayed 11X17" pan. Bake 350 degrees for 20 minutes. Allow to cool completely. FROSTING 3 T cocoa (Nestle) 1/4 c butter, softened (Blue Bonnet Light) milk ( Fat Free Dairy Ease) powdered sugar Mix 3 T cocoa with 1/4 cup softened butter, do not melt. Add powdered sugar and beat until it is smooth. Add until the frosting is the consistency of your choice.
LEMON POPPY SEED MUFFINS Crystal Bye 2 1/2 cups all purpose Pamela's (Gluten Free) Baking Mix: 3/4 cup lemon juice 1/4 cup poppy-seeds 2 eggs 1/2 cup water 1/4 cup canola oil 1 pkg HyVee instant lemon pudding 2 tsp vanilla 1/2 cup sugar
MEATBALLS Ruth Graham 2# ground beef 1 1/2 C. Cerial Crumbs (Health Valley Corn Crunch-Ems) 2 eggs 1/2 C. Grated Parmesan Cheese 1/2 C. Milk 1/2 tsp. Garlic Powder 2 tsp. Parsley (In place of Garlic & Parsley can use 2 1/2 tsp. of The Gluten-Free Pantry Classic Herb) Mix together the ground beef, crumbs, & parmesan. In a small bowl mix eggs, garlic powder, milk & parsley. Mix the egg mixture with the meat mixture with your hands till well blended. Shape into meatballs & put on cookie sheet & brown in oven @ 350 degrees for 25 -30 min. Add to Prego "Tomato, Garlic & Basil" sauce. Cook in sauce 2 hrs.
CHOCOLATE PEANUT BUTTER PUDDING COOKIES Ruth Graham 2 1/4 C. Gluten Free Flour mix 1 tsp Baking soda 1/2 tsp Xanthan Gum 1 C. Butter or Margarine softened 1/4 C sugar 3/4 C. Firmly packed light brown sugar 1 small pkg. Instant Pudding (Choc. or vanilla) 1 tsp vanilla 2 eggs 1 pkg. peanut butter chips or chocolate chips Combine butter, sugars, pudding mix & vanilla in large mixing bowl, beat until smooth & creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. Drop by rounded teaspoonsful onto ungreased baking sheet 2" apart. Bake @ 375 degrees for 8-10 min.
OATMEAL COOKIES Marsha Bristley 1 Cup butter, softened 1 Cup firmly packed brown sugar 1/2 Cup granulated sugar 1 tsp GF vanilla 1 1/2 C All purpose flour (I used Gift of Nature) 1/2 tsp salt (opt) 3 Cups rolled oats (I used Gift of Nature GF oats) 2 large eggs, 1 tsp baking soda, 1 tsp cinnamon 1 Cup raisins or dried fruit (opt) Heat oven 350 degrees Beat butter and sugars until smooth. Add vanilla and eggs, beat well. Add flour, cinnamon, baking soda, salt, mixing well. Stir in oats and fruit, mix well. Place on ungreased cookie sheet for 10-12 minutes, cool 1 min. place on wire rack. Makes 4 dozen.
HASH BROWN CASSEROLE Sherry Fry 2 pound bag frozen Tater Tots or Hash Browns thawed for 30 min. 1-3/4 cups chopped onions 1 can Progresso mushroom soup 1 pound carton of sour cream 1 stick margarine, melted 8 ounces-sharp Cheddar cheese, grated ( I used mild cheddar cheese) Salt and pepper to taste. Mix all ingredients. Spread into a 9x13 inch pan. Bake at 375 degrees for one hour.
HAM BALLS Lisa McKinney 1 pound ground ham 1 pound lean ground beef 1 pound ground pork 2 medium eggs 1 cup milk 1 ½ c. graham cracker crumbs** SAUCE 1 can Amy’s Organic Cream of Tomato soup 1 c. brown sugar (I prefer dark brown) 1 t. dried mustard 1/3 c. white vinegar (Heinz distilled) Sauce directions: Bring to a slow boil and turn off. Ham ball directions: Combine ingredients. Spray about two large roasting pans. Form medium-sized meatballs. Place in baking pans and bake 25 minutes, covered with foil. Remove foil and bake 20 minutes. Pour warm sauce over meatballs and bake 30-40 minutes uncovered. Enjoy! *Original full recipe calls for 3 eggs. I used the following products: Health Valley Rice Bran Crackers, Amy’s Organic Cream of Tomato soup in the can; 90 % lean ground beef, Tone’s mustard. This makes a large batch in itself but freezes well. I have cut it in half from the original recipe I received. It’s easy to double if you are entertaining or want to take some to a potluck and save some for yourself too. Even this recipe printed above will provide you leftovers.
SAUSAGE CASSEROLE Gary Propstein 1 lb. Kilbassa (or sausage) 1 Onion 1 Green Pepper 1 can chopped or stewed tomatoes, do not drain. 1 cup uncooked rice Cut all items (sausage on a slant). combine in casserole or crock pot. bake @ 350 or low for 1 hour. stir once or twice during baking. ** look carefully at the label for the sausage or kilbassa, the first one I looked at had MSG in it. The brand of 'beef smoked sausage' I used was Parkview, available at Aldi.
TIBOULI Cook 1 cup of quinoa according to the package directions. Mix with 1 bunch of coarse chopped parsley, 1 bunch green onions, and two tomatos. Squeeze two lemons and mix with 1/3 cup olive oil, salt, pepper; mix into quinoa.
Spicy Beef and Macaroni Terri Schreiber From CSAceliacs.org 1 lb. ground beef 1 medium onion, diced 1 green pepper, diced 2 c. water 2 c. GF elbow macaroni (corn) 1 c. GF barbecue sauce ¼ c. grated Parmesan cheese (optional) In a deep skillet, brown the meat. Add the diced onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce. Cover and simmer until macaroni is tender, 6 to 8 minutes. If desired, stir in or top with cheese.
Flourless Peanut-Chocolate Cookies Terri Schreiber Makes 24 PREP TIME: 10 minutes TOTAL TIME: 30 minutes 1 cup creamy peanut butter ¾ cup sugar 1 large egg (slightly beaten) ½ teaspoon baking soda ¼ teaspoon salt ¾ cup semisweet chocolate chips ½ cup roasted salted peanuts 1. Preheat oven to 350°, with racks in upper and lower thirds. 2. In a large bowl, stir together peanut butter, sugar, egg, baking soda and salt until well combined. 3. Drop by heaping tablespoons onto two baking sheets two inches apart and roll into balls. 4. Bake until cookies are golden and puffed—12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. 5. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
World Peace Cookies Terri Schreiber From Baking: From My Home to Yours. Copyright 2006 by Dorie Greenspan. Makes about 36 cookies · 1 1/4 cups all-purpose flour · 1/3 cup unsweetened cocoa powder · 1/2 teaspoon baking soda · 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature · 2/3 cup (packed) light brown sugar · 1/4 cup sugar · 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt · 1 teaspoon pure vanilla extract · 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.) 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them — don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes — they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
APPLE CRISP Carol Stayner 6 C sliced apples in 9 X 13 dish Mix with: 2 Tbls potato starch flour 1/2 C brown sugar 3/4 C white sugar cinnamon to taste Cover with: 1C quinoa flakes 1C GF flour 2/3 C melted margarine 1/2 C brown sugar 1/2 tsp baking powder 1/2 C white sugar Bake 350º 30-40 minutes.
PASTA SALAD Leota Garwood 2 - pkgs. of the 14 oz. spirall shells. (I used the Timkyada brown rice pasta veg. spirals.) cooked and cooled 1 - Green pepper - chopped 3 or more - carrots - grated 1 - cup chopped celery l/4 - cup onion - chopped 1 - can Eagle sweetened condensed milk 3/4 - cup white distelled vinegar l/2 - cup of splender sugar 1 - pt. of the low calorie Hellman's mayo Mix dressing together and add to the rest of ingredients in a large bowl. I found that by preparing this the day before, it has a chance for the pasta etc. to settle. This serves between 18 - 20 people.
DUMP SALAD Dianne Moorman 1 large carton cottage cheese (AE) drained 1 can mandarin oranges, drained I large can crushed pineapple, drained 3 oz. package of orange gelatin (JELLO - I also use sugar free) 1 small 8 oz. carton of cool whip
Bean Dip Roma Lewis Layer in serving dish: HyVee Traditional Refried Beans AE Sour cream mixed with a package of HyVee Taco Seasoning HyVee Mexican 4 Cheese Lettuce Tomatoes Served with Tostito Chips. Very simple to make! ENJOY!
GINGER SNAP COOKIES Mary Lee Phelan 1 cup sugar 4½ cups GF rice mix 1 cup Crisco 2 teaspoons baking soda 1 cup Grandma’s Molasses 1 teaspoon ginger 1 egg ½ teaspoon cinnamon 1 tablespoon cider vinegar ½ teaspoon salt Cream shortening and sugar, and add eggs and molasses. Add dry ingredients and mix well. Chill dough for several hours. Roll dough into balls and dip in sugar then flatten with fork. Bake at 350 degrees for 10 minutes.
RICE BRAN CAKE Mary Lee Phelan ½ cup GF white rice flour 1½ Cup Ener-G pure rice flour 1 tablespoon baking powder 1 teaspoon salt (optional) ½ cup sugar 2 eggs or 4 teaspoons Ener-G egg- 1 cup milk replacer beaten in 8 tablespoons water 1 teaspoon vanilla 1 tablespoon melted margarine 1 cup raisins 1 cup chopped walnuts Preheat oven to 350 degrees. Mix all dry ingredients in separate bowl. Beat eggs until frothy. Add milk, vanilla and margarine to eggs. Mix in well. Add dry ingredients. Mix 1 minute at medium - high speed. Pour into greased 8 inch cake pan and bake for 40 to 45 minutes. Excellent source of fiber.
Vanilla Almond Sugar Cookies Deb Umland Made with Coconut Flour ¾ C. White Rice Flour 1C. Sugar 1/3 C. Coconut Flour ½ C. Butter 2 Tb. Potato Starch Flour 1/3 C. Milk ½ tsp. Baking Powder 2 tsp. Vanilla ½ tsp. Soda ½ C. Sliced Almonds Cream together butter & sugar with mixer then beat 2 minutes. Add vanilla & milk & beat for an additional minute. In separate bowl mix together dry ingredients except almonds. Add dry ingredients to wet & beat just until well combined. Stir in sliced almonds. Batter will have a fluffy consistency. Bake at 350 degrees for 10-12 minutes. Makes about 2 dozen cookies. This recipe is found on the back of Bob’s Red Mill Coconut Flour.
HO - HO BARS Deb Umland You can use any GF Chocolate cake mix or use the recipe below. Hershey’s Chocolate Cake: 2 C. Sugar 1 ¾ C. GF Flour 2 Eggs plus 1 Egg white 2 tsp. Xanthan Gum 1 C. Milk ¾ C. Hershey’s Cocoa ½ C. Canola Oil 1 ½ tsp. Baking Powder 2 tsp. Vanilla 1 ½ tsp. Soda 1 C. Boiling Water 1 tsp. salt combined sugar, flour, cocoa, xanthan gum, baking powder, soda & salt together & sift 3 times. In mixing bowl beat eggs, egg white, milk, oil & vanilla together on medium speed for 2 minutes. Mix in flour mixture. Stir in boiling water, batter will be thin. Bake in 9 x 13 pan or two round cake pans for 30 – 35 minutes at 350 degrees. For the HO-HO Bar recipe: Put cake batter in two 9”x13” pans & bake for 20-25 minutes. Cool completely. Filling: 1 ½ C. Milk 3 Tbl. Cornstarch Cook in sauce pan, stirring constantly, until thick. Set aside to cool. Beat until creamy: 1 C. Sugar 1 C. Crisco ½ C. Butter 1 tsp. Vanilla Add cooled milk & cornstarch mixture & Beat 5-8 minutes until really creamy. Spread over cooled cakes. Refrigerate 1 hour then frost. Frosting: ¾ C. Sugar ¾ C. Brown Sugar ½ C. Milk ½ C. Butter Cook in sauce pan, stirring constantly, bring to a boil & boil 2 minutes. Remove from stove & stir in 1 C. chocolate chips & 1 tsp. vanilla beating with a spoon until well blended. Cool slightly & pour over filling. Refrigerate.
BANANA NUT QUICK BREAD Joe and Juanita Greener ½ cup butter or margarine ¾ cup sugar 2 eggs 3 ripe bananas 1 tsp. vanilla 2 cups GF flour mix 1 tbs. baking powder 1 cup walnuts, finely ground Preheat oven to 350 degrees. Cream margarine with sugar. Beat in eggs, bananas & vanilla. Blend in remaining dry ingredients and nuts. Pour batter into greased loaf pan. Bake 1 hour. Freezes well
CINNAMON HONEY BUTTER Joe and Juanita Greener ½ Cup butter, softened 2 Tablespoons Honey 1/8 Teaspoon Ground Cinnamon Combine all until blended.
APRICOT INDISCRETION SALAD Joe and Juanita Greener 1 (6 oz) package orange gelatin 2 cups boiling water 1 cup cold water 1 (15 oz) can mandarin oranges drained (reserve juice) 1 (20 oz) can crushed pineapple, well drained (reserve juice) 1 (15 oz) can apricots, drained (reserve juice) ¾ cup sugar 3 eggs 5 tablespoons cornstarch 1 (8 oz) container frozen whipped topping, thawed Prepare gelatin with boiling water & cold water. Stir until disolved. Turn into 13x9x2” dish. Chill until set. Combine reserved juices (about 2 ¼ cups) in med saucepan. Add sugar, eggs and cornstarch, mixing well. Bring to a slow boil over medium heat. Stirring constantly. Remove from heat when custard has formed & thickened. Cool. Finish setting in refrigerator for 1 hour. Spread custard over gelatin layer. Chill until set. Before serving, spread whipped topping over custard layer. Garnish with reserved orange section.
PEA SALAD Janice Croson 1 10 oz. pkg. of frozen snow peas (cooked 2 minutes) 1 10 oz pkg. of frozen small peas (thawed) 1 cup cashews 1 cup chopped cauliflower 1 cup salad dressing 1/2 cup sour cream 1/3 cup diced red onion 1/3 cup diced celery 1/4 cup crumbled bacon Mix all ingredients except bacon in large bowl and chill for at least two hours. Garnish with bacon. Serves six.
SOFT APPLESAUCE COOKIES Andrea Goes 1 cup sugar 1/2 cup butter 1 egg 1 tsp. vanilla 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. ground cloves 1/2 tsp. nutmeg 2 cups brown rice flour 1 tsp. unflavored powered gelatin 1 cup apple sauce 1 cup raisins Optional 1/2 cup nuts Cream butter and sugar. Add egg, vanilla, and apple sauce. Add flour, baking soda, gelatin, and spices. Mix well. Add raisins and nuts, if desired. Bake at 350 degrees for 10-12 minutes. If not browned, broil for 2 minutes.
SPINACH DIP Kathy Titus 1 pkg Fantastic Foods Vegetable soup & Dip Mix 1 10 oz pkg of frozen chopped spinach - thawed and drained 1 pint sour cream Combine ingredients and mix well. Chill for 1 hour. Stir and serve with chips or fresh veggies.
MEATLOAF Barb Huyette 2 1/2 lbs. ground chuck 1 lb. ground pork 1 small can tomato sauce ½ C ketchup Chopped onions 2 eggs GF bread crumbs (I use GF bread that I dried and crushed) Salt, Pepper and Garlic Salt ½ C beef broth (Swanson, unseasoned) Mix all ingredients well, shape into 2 loaves, and bake in a foil lined cake pan for approximately 1 ½ hours at 350. I top the meat loaves with ketchup and Lays potato chips halfway through the baking process.
MY FAVORITE WHITE BREAD BArb Huyette Wet ingredients: 3 large eggs 1 t. cider vinegar ¼ C. canola oil 1 ½ C. warm water Dry ingredients: 2 C. white rice flour ½ C. potato starch flour ½ C. tapioca flour 1/3 C. cornstarch 1 T. xanthan gum 3 T. sugar 1 ½ t. salt 1 T. egg replacer, optional (I don’t use this) 2/3 C. dry milk 2 ¼ t. active dry yeast Combine wet ingredients in large mixing bowl (I use a Kitchen Aid Mixer). Blend well. Measure dry ingredients in separate bowl or bag and mix well to blend. All ingredients should be at room temperature. Add dry ingredients to mixing bowl and beat for about 10 min. Pour batter into greased 2 pound loaf pan or 2 one pound loaf pans (for smaller loaves). Allow batter to rise for 1-1 ½ hours in a warm place (It will rise above the top of the pan). Cover bread dough while rising with wax paper sprayed with nonstick spray. Bake at 340-350 degrees for about 40 min. The smaller loaves need less time. Use a toothpick to test for doneness. I use the lower temperature to prevent the bread from browning too fast. Slice bread when it is cooled (or it will stick to your knife!). I usually put seran wrap between each slice and freeze in a Ziplock freezer bag. This bread is even good for sandwiches after it has been frozen. If you take a piece out of the freezer, put it in the microwave for about 20-30 seconds and it is just like it came fresh out of the oven!
Surprise Jello Joyce Reed 1 small box jello 1 cup boiling water 1 small can drained mandarin oranges 1 small can drained crushed pineapple 1 8 oz. cream cheese softened Mix jello and boiling water and let set until firm. Beat cream cheese with electric mixer and fold in mandarin oranges, crushed pineapple and Cool Whip.
Dump Salad Diane Moorman 1 large carton cottage cheese, drained 1 can mandarin oranges, drained 1 large can crushed pineapple, drained 1 3-oz. package sugar free orange gelatin 1 small carton Cool Whip
Banana Nut Muffin Sharon Grimm ¼ c. butter ½ c. sugar 1 egg ½ tsp. vanilla ¾ c. mashed banana 1 c. Gluten Free flour 1 tsp. xantham gum ¾ tsp. baking powder 1/3 tsp. baking soda 1/8 tsp. cinnamon nuts Mix and bake at 350° for 23-25 minutes. Makes 12 medium muffins.
Nut Bread 1 egg ¾ cup light brown sugar ¼ cup oil 1 cup milk 1 tsp. vanilla flavoring 2/3 cup potato starch 1 cup cornstarch 1 T. baking powder ¾ tsp. xanthan gum ¾ tsp. baking soda ½ tsp. salt 2/3 cup ground pecans (or walnuts) 1 tsp. sugar (for topping) Preheat oven to 350°. In medium bowl, combine egg, light brown sugar, oil, milk and vanilla flavoring. Mix well. Add all other ingredients except for nuts and mix well to remove all lumps from batter. Fold in nuts. Pour batter into a 9 X 4 inch greased loaf pan. Sprinkle 1 tsp. sugar over top of batter. Bake approximately 40 to 45 minutes, until toothpick inserted in bread tests clean. Top will be browned. Allow to cool in pan for a least 5 minutes before removing from pan. Freeze extra servings. Makes 1 large loaf.
Rice and Veggies with Salmon Colleen Meyer 4 cups cooked rice (any type) 1 cup sliced mushrooms 2 cups sliced bell peppers (I prefer yellow & red) ¼ cup diced onions 2 cloves garlic Various seasonings—salt, pepper, Italian, basil, oregano Sauté vegetables in olive oil and butter, then add rice and heat through. Cook Salmon on stovetop on low heat in olive oil, with garlic and onion. Season with lemon pepper. Cube, then add to the rice mixture.
Gluten Free Rice Stuffing Carol Weike 2 ½ cups Minute Rice 2 cups chopped celery and celery leaves ½ cup chopped onion ½ cup margarine 4 cups water 1 teaspoon poultry seasoning 1 teaspoon sage 1 tablespoon salt 1/8 teaspoon pepper 1 teaspoon combined rosemary, marjoram and thyme 1 ½ cup crushed gluten free corn flake cereal Sauté rice, celery and onion in margarine until lightly browned. Gradually add water and seasonings. Bring to a boil. Cover, remove from heat and let stand 4 minutes. Stir in cereal and let stand 1 more minute. Double recipe for larger turkey. Any remaining stuffing can be baked separately in a casserole.
Layered Mexican Chicken Christina 2 lbs. boneless chicken breasts 30 oz. black beans—rinsed and drained 3 cups sour cream 2 cups cheese 8 oz. chopped green chilies 2 tsp. ground cumin ½ tsp. black pepper 12 medium corn tortillas Preheat oven to 350°. Use cake pan. Place chicken in water and boil for 10 minutes. Cut into 1 inch pieces. Mix beans, sour cream, one cup cheese, chilies, cumin and pepper. Add cut up chicken. Arrange ½ tortillas in bottom of pan—cut 2 inches wide. Top with ½ chicken mixture; repeat layers. Sprinkle with cheese. Bake about 30 minutes. Serve with salsa on the side.
Shanghai Chicken Wings Beth Adams 2 ½ lbs. GF chicken wings 2 c. chicken broth (I made my own broth using Herb Ox seasonings) 1 c. brown sugar ¼ c. sugar 1 tbs. fresh grated gingerroot (I used about a tsp. of ground ginger seasoning) ¼ c. dry white wine or 7-Up (I used 7-Up) ¼ c. LaChoy soy sauce Rinse and pat chicken dry. Mix together all other ingredients to make a marinade. Place chicken in a 9 X 11 inch pan. Pour marinade over chicken. Let set for 1 hour, then bake for 45 minutes in a 400° oven. Serve immediately or remove from sauce and store overnight. Reheat before serving and brush lightly with sauce. Serves 8 to 10 as appetizer—recipe can easily be doubled for a larger group.
Bob’s Red Mill Gluten Free Brownie Mix available at Dahl’s and HyVee Follow directions on the back of package for cream cheese brownies. I used powdered sugar on the top of mine.
Namaste Blondies Kim Bailey Prepared according to package instructions. Added in ½ package Hershey’s chocolate chips.
Peanut Butter Cookies Dianna Kruse 1 cup sugar 1 cup peanut butter (I use Natural peanut butter with nothing added) 1 egg Preheat oven to 350°. Mix 3 ingredients. Place by teaspoons full on baking sheet. Flatten with a fork dipped in sugar. Bake 8 – 10 minutes. They may still feel soft but will firm up after cooling.
Candy Bar Dessert Sharon Grimm Package of gluten free chocolate cookies or gluten free graham crackers, crushed 1 cup milk 4 egg yolks 2 dozen marshmallows Heat to custard and cool. Add: Beaten egg whites 8 almond candy bars, cut up 2 cups Cool Whip Put ½ chocolate cookie crumbs in 9 X 13 inch pan. Pour cooled custard over crumbs. Sprinkle remaining crumbs on top. Freeze.
PIZZA RECIPE Kay Crow 243-8979 CRUST I use Kinnikinnick Pizza Crust Mix and follow package directions with the following exceptions to ingredients and technique: I double the yeast; and I use the fast acting for all my baking. I add 2 teaspoons of Italian seasonings. (I use Presti’s by Tones) but any GF one would do. I know HyVee has one under their brand. Mix all wet ingredients together and set aside. Whisk the dry ingredients together and then blend into the wet ingredients and beat well. A heavy duty mixer like Kitchenaid works great for this. If you don’t have a heavy duty mixer, start off with beating in only ½ or ¾ of the dry ingredients and when the dough gets too stiff and wants to climb the beaters, switch to a wooden spoon or rubber spatula to finish adding the rest NOW for the technique that makes this work so well. First, this recipe makes four pie pan size pizzas. Spray pans well. Take a large ice cream type scoop (the kind with a lever on it) and spray it with oil too. Now fill the scoop and distribute evenly on each pie pan. Next spray the cooking oil liberally on your hands and rub through fingers like hand lotion. Now you can pick up the ball of dough and gently roll it around and pat it into about a 4” disk, Return it to the pie pan and gently flatten with the palm of your hand, spreading out cover the bottom of the pan and up the edges a little to make a lip to hold toppings. Grease a fork and pierce the bottom of the crust about 10 times to keep it from poofing up during baking Now bake for about 15 minutes @ 350. Cool on wire rack, bag individually and freeze. Or top with your favorite toppings and return to oven.
MINI PIZZA - Same process as above only use smallest possible scoop or spoon and use mini muffin top pans for baking and shorten baking time a little. If you use a spoon, make sure the finger you are pushing the dough off with remains fully greased at all times. Before I found the mini muffin top pans. I used the following: Go to any Party Supply store and buy a quantity of the disposable foil ashtrays. I know it sounds gross, but they are the perfect size and washable and reusable. TOPPING This is our favorite topping and I prepare it ahead of time and freeze as well. 1 Brown 1 lb of GF Italian Sausage (Graziano’s), stirring and smashing continuously to break it up into small pieces. 2 Add ½ to 1 cup of chopped onion and continue until cooked. * 3 Add 1 jar of Ragu 100% Natural Pizza Sauce and 2 teaspoons of Italian seasonings and simmer for a few more minutes. 4 If you are freezing your topping, ladle into 1 cup containers (I save my margarine tubs for this) cool awhile and place in freezer. 5 These one cup containers are exactly the right amount to top each of the pie pan size pizza crusts above. 6 If you are not freezing your topping, just spread it on the crusts, top each pizza with 1 cup of mozzarella cheese (more Italian seasoning if you like) and bake for about 13 minutes @ 375. NOTES: You can also take the Ragu sauce straight from the jar, add a little pepperoni, green pepper, onions, mushrooms or whatever; top with cheese and go straight to the oven. When you have some pizza crusts in the freezer, you always have a quick meal just a few minutes away. Try a Taco Pizza, they are great too. Ground beef, taco seasoning and top with cheddar instead of mozzarella. Sprinkle with shredded lettuce, finely chopped tomatoes and crushed taco chips. yum Try Breakfast pizzas. A real quick one is to top a crust with soft cooked scrambled eggs, bacon bits, and cheese. And pop in the oven until cheese melts. *For my chopped onion, I buy Picksweet frozen Season Blend in the bag and keep in the freezer. It has mostly chopped onion, but a little green and red pepper and a little celery. I use it in everything that calls for onions, pizza, chili, spaghetti, lasagna, meatloaf, etc. It just adds a nice flavor, but not too strong. When I take my pizzas crusts from the freezer, I thaw them in the microwave for about 30 seconds on high. You can also freeze a completely prepared oven ready pizza, but freeze on a cookie sheet uncovered until frozen and then put in a bag so the little pieces of cheese will stay put and sauce won’t run all over. Depending your oven, the pans you use, the spray you use, etc….you may find your crust is too soft on the bottom and not firm enough to suit you, try baking your pre-baked pizza on a pan with the little holes in it or a stone. This helps crisp the bottom of the curst. We use the pans with little holes because my husband likes to pick his pizza up. (but you can’t bake the raw dough on this type of pan because it would get stuck in the little holes) The mix makes fantastic breadsticks ….just add 1 teaspoon baking powder to pizza crust recipe and let them rise about 20/30 minutes before baking @350 about 12/15 minutes.
CHOCOLATE HEART PETIT FOURS Kay Crow 243-8978 This is just a Namaste Chocolate Cake Mix using a mini heart pan. Bake 10/11 minutes, but check with toothpick. Cool on wire rack. For frosting, warm a can of GF purchased prepared chocolate fudge frosting in a bowl until runny. Then just dip tops of hearts in chocolate and turn over immediately on a wire rack. Make sure the bowl is wide enough to work with. Stir and/or reheat frosting if necessary to keep consistency. Its kind of messy, but if you want the frosting to completely cover tops and sides, paint with a paintbrush; although a lot of the frosting runs down the sides anyway. When frosting is completely set, I use a shaker to dust the tops with powdered sugar.
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Central Iowa Celiac Connection 
