Here are a few favorite GFCF ideas that have worked for us...

Favorite muffins

2.5 cups almond meal (= 10.4oz) or combination of other nut flours, note: don't give the same nuts every day or child may develop an igg sensitivity OR 4.4oz pecans -ground + 1.5 cup almond meal

optional ..25 to.5 cup fresh spinach leaves, or canned pumpkin, or
steamed pureed veggies like`broccoli or grated carrots or half a banana

0.25 cup honey

0.25 cup coconut butter= coconut oil (or sunflower oil) depends on which fatty
acid your child needs

3 large eggs (or .66 to .75 cup of 6 egg yolks and the rest egg white - depends on if you child needs more egg yolks per fatty acid
test)

0.25 tsp baking soda

optional - .25 cup dried blueberries (or raisins) or soy free CF chocolate chips

Note: to differentiate muffin type: can sprinkle chopped nuts, cinnamon, etc on top

makes 12 muffins
mix and pour into muffin in cupcake holder and cook 350 degrees for
15 minutes

Tip: (I sometimes premix the 2.5 cups almond meal – from www.almondstogo.com  with the baking soda into baggies so it’s faster to make once a week)

Substitute .5 cup of cocoa for .25 cup of the almond meal and voila - chocolate cupcakes!

And the matching cookie recipe....

Scoop onto a cookie sheet (mine are large air-bake alumium cookie sheets covered with parchment paper). Then sprinkle each cookie with dried fruit (some ideas above) Bake at 350 degrees F for 9 minutes. Let sit in oven for another 20 minutes.

Zucchini muffin LOD - Carob option for special occasion

Zucchini or Banana muffin 2 

Banana muffin - LOD

Carob chip cookies LOD

Kathy's Banana GF/CF/NF/SF/EF/RF Muffins

Directions :
0) Preheat oven to 350F 
1) Combine all dry ingredients in a bowl(except egg replacer). If you are using 2 eggs, omit egg replacer and 1/4 cup of water from recipe 
2) In a large mixing bowl, add oil, maple syrup, vanilla, banana and egg replacer+water mixture or the beaten up eggs. 
3) Add the dry ingredients slowly alternating with the Vance's Dairy Free water mixture. Mix well. 
4) Line up the cupcake papers in the cupcake pan 
5) Spray the non-stick oil on the cupcake papers 
6) Scoop the batter into the cupcake paper about 3/4 full. 
7) Bake for 15 minutes until toothpick tests clean.

Stephanie's Pumpkin seed flour cookies - LOD, SCD

(Can be used with SCD Pecan/Almond Meal or any other flour - but only LOD with pumpkin seed)

Preheat oven to 375 degrees.

Hand mix dry ingredients in a bowl-

2 1/4 cups Pumpkin Seed Flour (Trader Joes has 1lb Raw pumpkin seeds for$3.??. lb I grind them up in a coffee grinder. One bag yields 4 cups of flour)

1/2 teaspoon baking soda (aluminum-free)

1/8 teaspoon salt (optional)

Hand mix wet ingredients in second bowl-

1/4 cup Ghee melted in microwave (Purity Farms clarified butter, casein-free, available in Whole Foods dairy section)

1/4 cup honey (or 3 droppers of Stevia Liquid available in Whole Foods vitamin section - but will not be LOD and SCD then) to taste

3 eggs (or 5 egg yolks) (Egg whites are similar to gluten in chemical structure. My son has a behaviorial IgG reaction)

1 teaspoon Vanilla (choose your poison here: alcohol or glycerine base: alcohol affects the liver OR glycerine is 1/2 of the hippuric/glycemic problems in my son but can help TMG/DMG)

1/2 mashed banana (omit if allergic, substitute with ground squash, etc.)

Pour the dry mix in to the wet mixture. 
Mix with spoon until it starts to look like a peanut butter consistency or breaks your spoon. Mix with hands (like kneading bread) until thoroughly mixed.

Mix in 1 1/4 cup Golden (White/Green) Raisins and knead into mix. (other color raisins are not Low Oxalate)(omit if allergic) (Trader Joes has 1lb Golden (White/Green) Raisin for $2.??.) (I usually pour in a lot because we can't use honey)

Shape into oblong fritters or drop by spoonfuls on to a cookie sheet.

Bake 20 minutes. Eat.

I adapted this recipe from the SCD basic muffin recipe to experiment with flours that are acceptable for my kids. Pumpkin Seed Flour was just one that seemed to work for both constipation and a STREP infection. My kids were eating up to 12 cookies a day the first week. They now have one with every meal.

Black Bean “Chocolate” Cookies

If “Necessity is the mother of invention,” then this recipe shows that “Invention is the necessity of motherhood.” If your allowed ingredient list is pitifully short, and just happens to include the ingredients below, then this recipe might help satisfy those desperate cravings for something sweet and chocolatey. It just happens to have a lot of protein, calcium, and other good things in it as well. It’s a labor of love (some might say insanity), and the cookies must be eaten fresh (still warm from the oven), but they might help make a special diet more tolerable.

I start with dry black beans, since I haven’t seen black bean flour available, and even if I found it, we were on a strict SCD diet for 1 yr. 5 months. I soaked and boiled the beans per SCD instructions, but you might find an easier way.

* 4 C cooked black beans (not from a can – avoiding metals) * ½ tsp baking soda * 1/8 tsp salt * ½ C plus 4 tsp clover honey (no point in using expensive raw honey, since you are going to cook it anyway) * ¼ C mashed, ripe banana * ½ tsp vanilla extract (containing no sugar) * Ground cinnamon to sprinkle on top of cookies * Parchment paper (the thick parchment from Michael’s cake decorating section works the best, but the unbleached thin roll from Whole Foods can work with a bit more care in removing the cookies) * Tiny bit of butter (or similar goo) to stick the parchment to the cookie sheet (this does not get into the cookies, but is just used as “glue”)

Blend first 6 ingredients together in a food processor for up to 10 min. If there are still annoying flecks of bean skin in the batter, you may choose to press the batter through a sieve (this is where the “insanity” part comes in). Preheat oven to 375 degrees. Attach sheet of parchment paper to cookie sheet with a bit of “glue” (like butter, just on the back side where it won’t touch the food). Drop batter by rounded teaspoons onto cookie sheet, maybe 24 cookies total (6x4). Smooth each dollop to make a round cookie shape about ¼” thick. Sprinkle all cookies lightly with cinnamon. Bake about 20 min. (Centers of cookies should not be shiny, but typically are not completely set until the cookies are cooled a bit – some experimentation may be necessary, depending on the temperature of the batter and the calibration of your oven.) Remove cookies from oven and cool about 10 min. with cookies still sitting on the hot cookie sheet so they finish setting in the center. Remove from parchment with thin spatula; eat ASAP before they get cold and soggy. Extra batter may be refrigerated and baked within the next couple of days, but may require extra cooking time if it is colder than the original mixture.

Roll cookies -for special occasions

Links to his favorite packaged foods/mixes/restaurants so far...

Resources and more ideas...

Researching nutrition

Yeast-Free & Gluten-Free Pizza 3 (more protein version)*** 

1 cup Potato Starch (can sub with Tapioca or Arrowroot or Corn starch)
1/2 cup Amaranth flour (can sub with Quinoa flour, but i prefer the amaranth) 
1/2 cup + 1 Tbsp Tapioca Flour (can sub with Potato or Arrowroot or Corn starch)
1/4 cup Tapioca Flour (crisper) 
1 Tablespoon italian seasoning (green flakes - bulk spices at Whole Foods carries) 
1 Tbsp Baking Powder 
3/4 tsp Sea Salt 
3 Tbsp Shortening (Spectrum shortening, no transfats) 
3/4 cup + 1.5Tbsp Water

Preheat over to 400°. Grease a large cookie sheet or a large or pizza pans, set aside. (or use parchment paper on stainless steel cookie sheet). Note: not good experience with using airbake cookie sheets on this recipe, they don't get hot enuf

Note: mix by hand, a food processor will not give best results with this recipe.

In a mixing bowl, place the flours, milk, baking powder and salt. Cut in shortening, rubbing with the fingers until it feels like peas and flour. (NOTE: at this point you could stop and put the mix into an airtight container in the refrigerator - it will keep for weeks, ready to make at a moment's notice). Pour in all the water and stir until dough has a consistency similar to frosting.

Spoon the dough out into the center of the greased or parchment papered cookie sheet or pizza pan. Note: a stainless steel pan is best, the aluminum sheets with a layer of air in between don't provide a hot enough surface for this dough to cook well.

Using the back of a large spoon, press out the dough into a 10 inch circle about 1/4 inch thick. It should feel a little like you are "frosting" the cookie sheet (this depends on who much liquid you have added). 

Bake at 400 degrees F for 13 minutes.

Remove from the oven and add the desired sauce and toppings. 

Then continue baking for another 9 to 11 minutes, still at 400 F.

Either slide out onto a cutting board to cut, because you won't want to scratch up your cookie sheet with the pizza cutter (it will make it more prone to stick and also make release metals into the food). OR, cook it on parchment paper.

If pepperoni's are turning up at the edges during cooking, try removing the skin before slicing (I like to slice up a bunch in the food processor and keep them sliced in the refrigerator, ready for the next pizza).

Our 5 year old and his NT older brother love this recipe with Eden organic Pizza-Pasta Sauce and chopped up pieces of nitrate free pepperoni. (both from Whole Foods). Pepperoni cooks flatter on the pizza and sticks better if you remove the casing before cooking.

Yield: 1 pizza crusts 12" diameter

Substitutes: Pea Protein powder instead of Quinoa/Amaranth is too crumbly.

Adapted from www.bobsredmill.com  as contributed by Bette Hagman

Other Nutritious pizza Toppings: cooked and crumbled ground meat (even the insides of fresh sausages - already pre-spiced) cooked with tolerated spices (ie garlic, tumeric, salt). Good meats are ground turkey, beef, chicken, veal, etc. You can also use cooked sausage meats, even fresh sausages from the meat counter may be cooked and them crumpled on top of a pizza. Yum! My son’s favorite topping is the Eden organic Pizza-Pasta Sauce and chopped up pieces of nitrate free pepperoni. The combination is so good that he no longer asks for cheese on his pizza. Of course in the few few months of GFCF, I would use soy cheese torn into small pieces atop the pizza (Tofutti Motzerilla cheese slices were the best for this purpose). Other ideas: red onion, corn (kernels) and black olives.

Pizza - variation 1

Pizza - LOD variation 2. 
2/3 cup Corn Starch 
1 cup white rice flour 
1 tsp xanthan gum
1/3 cup coconut flour 
1 Tablespoon italian seasoning (green flakes - bulk spices at Whole Foods carries) 
1 Tbsp Baking Powder 
3/4 tsp Sea Salt 
3 Tbsp Shortening (Spectrum shortening, no transfats) 
1 cup Water 

see instructions in above pizza recipe.

Because this recipe is all substitutes, several choices, you need to watch the consistency as you mix it. 

Main – quick and healthy burgers and fries - SCD and LOD variations

From margaret
Peel half of a large onion (or a whole small onion- I like red onions) and put in the food processor and puree. Add about 1 cup of raw veggies (cauliflower is good on LOD).  Add 1.5 pound of no-antibiotic lean ground beef - I like the grass fed ground beed too. Add some salt, tumeric,  and optionally 1 egg and process more. 

Make 6-8 hamburger patties

My favorite way to cook them is to bake them in the oven in a stainless steel pan with a lip(rim). I cover the pan with parchment paper for easy cleanup too. Bake at 425 F for 20 min. 
Alternatively, cook them on an outside gas grill, or on a George Foreman indoor grill (may need to spray the grill with sunflower oil if it sticks, and use a paper towel to clean the george foreman grill between cooking sets of burgers). 
This part is not SCD or LOD: Pour contents of one bag of canadian farms frozen french fries onto an cookie sheet (mine is a large air bake aluminum pan covered with parchment paper). Cook according to instructions. Then spray lightly with expeller pressed sunflower oil and sprinkle with salt.

I want to try cutting up butternut squash, spraying it with oil and then baking it, this would be scd and lod. And it would hopefully taste yummy. Note: i tried turnips this way and did not care for the result!

Main – quick chicken and veggies in light peanut sauce 

Pumpkin Chocolate Chip Cookies (special occasion- adapted from GFCF recipes)

15oz (1.5 cup) cooked canned pumpkin
1 cup sugar
1/2 cup oil
3/4 cup gfcf chocolate chips (can omit or reduce and the cookies will still be good)
1 1/2 brown rice flour
1/2 cup potato starch
2 tsp GF baking powder
1 tsp cinnamon, optional
1/2 tsp salt
1 tsp guar gum
1 egg
1 tsp Baking soda
1 T orange juice

Preheat oven to 350 degrees.
Bake for 10-12 minutes.

Mock Butter Cream Frosting (special occasion)
Source: Shari, GFCF Kids
1/2 Cup Solid Shortening 
1/2 Cup gluten free/casein free margarine 
1 Lb Confectioners Sugar (about 4 cups)
2 Tbsp Milk Substitute 
1 tsp Vanilla
Cream Shortening and margarine. Add sugar, milk substitutes and vanilla, blend on medium speed until all ingredients are mixed well. Blend a minute or two more until creamy. 
2/04: yummy- made a half batch – perfect for 12 muffins. 

No sugar, SCD legal Frosting
1/2 c shortening
3 T honey
frosts about 8 cupcakes

Another variation - my favorite frosting
Use shortening, honey, powdered sugar, and a spoon of water. Blend with an electric mixer. 
To make the "writing" icing, add spirulina (about .5 tsp) to about .5 cup of frosting. scoop into a thick plastic sandwich bag. cut off just a tiny tip of one corner.

Mock oatmeal cookies
3.4 oz pecans - ground in food processor several minutes (about 1 cup of whole pecans, before grinding)
2/3 quiona flakes
.5 cup coconut oil (refined)
.5 cup maple syrup
1 cp rice flours
1 tsp baking soda
.25 tsp salt
Grind pecan in food processor, then add everything else and mix well. Drop nto parchment paper lined cookie sheets. Bake at 350 F for approx 13`min. Let cool on cookie skeet before removing. Crumble fairly easily.

Hummus

Nan berenji - persian rice cookies LOD

Optional: Sprinkle with a few (about 5) poppy seeds on top of each cookie. 

bake at 300 F for 30 min. Don't let the tops brown or the taste will change. 
Sub: can sub half ghee for the coconut oil if ghee is tolerated. 
Note: this is a variation of a traditional persian tea cookie. 
Future: try rose water for some of the oil. 

Kathy's bread GF/CF/SF/EF/RF

Ingredients ============

Dry : ----- 1 cup of Garbanzo beans flour,  1 cup of Cornstarch,  1 cup of Tapioca flour,  2.5 tsp xantham gum, 1/2 tsp salt, 1 tsp unflavored gelatin, 3 tsp egg replacer, 2 1/4 tsp yeast

Wet : ----- 1/4 cup of honey, 1 tsp apple cider vinegar , 4 tblsp ghee/gluten free margarine,  1 1/4 cup of water

1) Mix all dry ingredients except egg replacer and yeast 2) In a separate little bowl, mix egg replacer with 1/4 cup of water 3) Combine ghee/gluten free margarine with honey, cider vinegar, egg replacer water mixture and 1 cup of water in another bowl. 4) Follow your bread machine instruction in putting the order of the wet and dry ingredients. 5) Lastly, add yeast

I presume you can make this by hand as well but I haven't done it. One can probably mix all ingredients and let the dough rise for an hour in a oiled bowl covered with towel/saran wrap. Then later put it in a baking pan and bake it ~45 min to an hour at 375F.

P.S. Yes, the bread does get a bit hard after few days sitting out so you may want to put it in the fridge after it's been cooled.

Recipe – Nick’s bread - high protein version

Mix these dry ingredients in a bowl:

1 cup garbanzo bean flour (if your store offers coarse/fine grind, choose finely milled. If your store offers “roasted” versus regular type, choose regular). You may also buy chick peas (garbanzo beans) and grind them into “Garbanzo bean flour” if you have a flour mill.

1 cup tapioca flour or tapioca starch (they are the same thing)

1 cup potato starch or cornstarch (or 0.5 cup potato starch and .5 cup hazelnut meal for added protein, but bread won’t rise as nicely). Note: do NOT use potato Flour – it’s too heavy for this bread recipe. can also add 8 ground up brazil nuts as part of this 1 cup of potato starch if you want to supplement selenium this way!

3.5 tsp xanath gum

0.25 tsp cream of tartar  (note: can instead try .75 tsp lemon juice, or .25 tsp asorbic acid)

Boil several cups of water until fully boiling. Pour water into a 4-cup clear glass measuring cup to the 7/8 of a cup line. Add one 4 oz jar of baby food (ie squash or mixed vegetables) or applesauce. Add 2 large eggs, I Tablespoon honey, and 3 Tbsp liquid oil (mild tasting oil, like sunflower oil). Mix well with a fork. Mix into the liquid, 2.25 tsp yeast. If you are uncertain of the age or goodness of the yeast, cover the mixture and let sit for 10 minutes in non drafty place. If the yeast is good, it will foam at the top, this is called proofing the yeast.

Pour the liquid into the bread maker. Pour the dry mixture over the liquid in the breadmaker, covering the liquid, but not mixing together.

Then sprinkle up to 1.5 tsp salt over the dry ingredients. Note: the salt is just for taste, you may use less if desired.

Turn the breadmaker on to a Quick Bread setting. (GF bread only needs to rise once, it doesn’t need to be punched down)

Subs: try guar gum
try chopped brazil nuts for part of hazelnut
try hazelnut + 1/4 tsp more yeast
Can sub real garbanzo beans for the garbanzo bean flour - where w=water weight in grams for 1 cup, x= weiht of 1 cup flour in grams, then soak beans overnight in the water, then...(etc)

When the bread is finished, let it cool for about 45 minutes in the pan, on the counter. This way it is easier to tap out of the breadmaker pan.

Note: when the breadmaker is done with the first mix, you can add an extra 1/2 Tbsp oil (just dump it on top) to help the crust to be smoother.

Note: experimenting still with moving the eggs to be added in at this stage too, just lightly beat them and dump them in after the bread mixer has mixed the dough. This also helped the crust first time I did it - by accident!

Once the bread is cool (room temperature), I like to slice the bread up and store in a 1 gallon ziplock type plastic bag. Don't put hot bread in the plastic as it will cause condensation etc. A serrated bread knife works best.

The bread stays fresh in the fridge about 3 -4 days.

I prefer to store the bread in the freezer. Often, I place a piece of natural wax paper in-between each slice to make it easy to pull the frozen slices out of the bag. If you don’t use the wax paper, you can separate the frozen bread slices using a blunt knife. I re-use the same wax paper and bag about four times.

Note: will try some other in the freezer separators - like stainless

IF you need to save time, buy the 5 lb bag of Tom's Celiac light bread mix. Yummy! use the same eggs, oil, water, baby food and guidelines as above. Use 16.9oz of the mix. 

Recipe – Nick’s bread - from Easy mix - high protein version

IF you need to save time or are just getting started with GFCF baking, buy the 5 lb bag of Tom's Celiac light bread mix http://www.glutenfree.com . Yummy! use the same eggs, oil, water, baby food and guidelines as above. Use 16.9oz of the mix.

Here are the specifics:
2 eggs (or mix 3 Tbsp ground flax seeds + 7 Tbsp boiling water and sit in freezer for 10 minutes only til egg like consistency)
3 Tbsp oil
1 jar of baby food (ie winter squash, 4 oz)
2.25 tsp yeast or one bread maker yeast packet
7/8 cup lukewarm water (use boiling water if using the very cold egg replacer method above)

Nick's bread 1- LOD version

Jill's egg free bread
Put these ingredients in the bread maker: 1 cup water 3 TBL oil 1 tsp apple cider vinegar

Put these in on top of the liquid ingredients: 2 TBL sugar or honey 1 1/2 cups sorghum flour 1/2 potato starch 1/4 tapioca flour 2 tsp xanthan gum 1 tsp salt 1/3 cup dry Dari-Free powder (milk-substitute) 1 T Ener-G egg replacer powder

Make a small well and place on top of dry ingredients: 1 1/2 tsp yeast (I use 1 pkg Red Star)

Turn on bread machine for single rising cycle.

Isaac's Yeast Free GFCF Bread
1/2 tsp salt 
1/4 cup oil 
3 tbsp lemon 
1 cup rice milk

3 1/2 tsp xanthan gum 
1/3 cup tapioca starch 
1/3 cup potato starch 
2 cups brown or white rice flour (if desired sub 1/4 cup of almond or flax meal)

3 eggs + enough water to = 1 cup

1 tsp lemon 1 1/2 tbsp baking soda

Directions:

1) Stir together rice milk, 3tbs Lemon Juice, oil and salt and pour into bread pan of bread maker.

2) Mix flours, starches and xanthan gum together, making sure everything is mixed very well (if the starches are clumpy sifting helps). Add 1/2 of the mixture to the bread maker.

3) Beat eggs along with water and pour into bread maker.

4) Add the other 1/2 of dry ingredients.

5) Make well in flour for baking soda and place it on top, pour 1 tsp. Lemon Juice on Baking Soda to activate it.

6) Set bread maker to basic/white bread light crust setting (Makes ~1lb loaf).

You may have to use a scraper in the corners during the first mix cycle to make sure it all gets mixed and doesn't stick to the sides, also smoothing out the top is helpful about 1/2 way thru on my bread machine.

***If you want to make kaiser rolls set oven to 350, mix per above in bread maker using dough setting or using your regular mixer - scoop batter into greased pans (I have the donut pan for filled donuts that worked excellently) or use recycled tuna cans or muffin tins. Bake 30-40 minutes (less if using smaller tins)

Gail's yeast free white bread

1 cup Millet Flour 
¾ cup Brown Rice Flour 
¼ cup Pea Protein Powder 
1 Tbsp. Baking Powder 
1 Tbsp. Xanthan Gum (or Guar Gum) 
1 tsp. Salt 
2 Eggs 
2 Tbsp. Safflower Oil 
1 1/3 cup Water 
1 ½ Tbsp Honey

Preheat oven to 350 degrees. Oil and flour loaf pans.

Combine dry ingredients in bowl and mix with electric beater for approximately 30 seconds. Combine oil, water, eggs and honey. Add to dry ingredients with mixer on slow. Mix only until well combined. Pour batter into prepared pan and bake for 40 minutes. Should be golden on top.

Best to use mini-loaf pans!!!

Hamburger Buns – yeast free - LOD 

Mix all dry ingredients together, then add the shortening and cut it in with a fork til it looks like peas in flour. Stir in the water and the eggs.

Pour into lightly greased hamburger bun pan or put a parchment paper cupcake holder in the bun pan, it’ll be good enuf to let the finished bun pop out. (http://shop.bakerscatalogue.com to buy the hamburger bun pan )

Makes exactly 6 hamburger buns.

Bake at 425 F for about 20 minutes.

Notes: Taste is really yummy – even my NT teen LOVED these!!!! Might try reducing oil to .25 cup + .5 Tablespoon…since at .33 cup it’s a bit greasy – but that’s part of why it’s good too. Oh well.

*inspired by Barbara Pratt’s recipe

Cornbread 
2 cup white rice flour 
2 tsp xanthan gum 
1 Tbsp baking powder 
2 cup cornmeal (I prefer the coarsely ground, organic type) 
1.5 tsp salt 
4 eggs 
1.5 cup water 
1/2 cup oil 
1/2 cup honey

Grease a 9 x 13 pan with shortening (non transfats kind). Bake at 350 for 35 min or until a toothpick in the center comes out clean.

Chocolate Cake  - mm 
1 cup rice flour

0.5 cup tapioca flour

1 cup Brown Sugar

1/2 cup Cocoa powder, unsweetened

1 tsp. Baking Soda

1 tsp.Xanthan Gum or Guar gum

3/4 tsp salt

1/3 cup oil

3 large eggs

0.25 cup pear juice or grape juice

0.5 cup water or more grape juice

As cupcakes, bake at 350 degrees F for 15 min. makes 19-20 cupcakes. These rise up quite a bit. 6/05 good. Alternatively you can bake this in a greased 9"x12" glass pyrex rectangle pan, takes 29 min @ 350 degrees. Be sure to spread the batter flat (flatten the top of the batter) before cooking as a cake.

Main meatball soup – Sussan’s ****good 

Broth

Persian rice
We make this about once a week - it's really yummy! Variations are below!
4 cups basmati rice 
10 cups of water (approximate, can be a bit more or less)
1 Tbsp salt
3 Tbsp oil

Rinse the rice to clean. Optionally, soak the rice in water for several hours (cuts the cooking time). Boil the rice in the 10 c water with the salt  Boil about 10 minutes until the rice is edible but not fully done. Pour into a colander in the sink.

Now, pour the oil into the pot, then add the boiled, drained rice. Mound it so that rice only touches the bottom of the pot plus about 2 or 3 inches up the sides. Cover the bottom of the pot lid with a dish towel (to capture the steam that rises to the top. Then cook over low heat for about 1 hour. When the rice is done it will be very fluffy, but not sticky. The rice in the bottom of the pan will form a crust, called tadig, which is very popular in the Iranian culture. It tastes especially good with a bit of khoresh (persian stew) poured over it to soften the crust.

Fesenjun (pomegranate walnut stew)
Another persian dish, served over persian rice..

Saute 2 chopped onions. Then add about 2 lb of boneless chicken and brown for a few minutes. Then add 3 cups of water. Cover and simmer til chicken is cooked. Then add 2 cups of ground walnuts (grind in food processor, then measure), and 1/4 cup of pomegranate paste (from Persian grocery store).  Simmer on low about 15 min more. Add salt and pepper to taste.  And optionally add garlic powder to taste.

Baghali polo
Make the persian rice in the recipe above to the parboil stage (after the boiled rice is draining in the colander).

Saute 2 onions, put aside. Saute  til cooked 1.5 lb ground beef, add .5 Tbsp of tumeric powder. In a large pot, mix the parboiled rice, sauted onions, and sauteed beef and 1 pound of frozen lima beans and 2 Tbsp dill weed and salt and pepper to taste.

Then steam as explained in the persian rice recipe.

Estamboli polo
Follow Baghali polo recipe above, but use 1 pound of green beans instead of lima beans. And use 3 Tbsp of tomato paste or spaghetti sauce instead of the dill weed. Also, add .5 tsp of cinnamon.

Havij polo
Follow Baghali polo recipe above, but use carrots instead of lima beans, note to prepare fresh carrots: peel about 6-9 carrots and slice into stips about 4 inches by 1 inch by .25 inch. Saute the onions before adding them to the parboiled rice. . Omit the dill weed. Also, add 1 tsp of cinnamon.

Adaas polo

Saute 2 onions, put aside. Saute  til cooked 1.5 lb ground beef, add 1/2 Tbsp of tumeric powder. In a large pot, mix the parboiled rice, sauted onions, and sauteed beef and 1 cup of raisins.  and 1 tsp cinnamon powder and salt and pepper and garlic powder to taste.

Then steam as explained in the persian rice recipe.

 Pancakes - LOD version

Waffles

Rice Milk
Boil one cup of white rice in 8? cups of water for about 20 minutes should yield about two cups. Then put in the blender (stainless steel blender container is best if the rice is still hot). Add vanilla and sweetener (ie 1 Tbsp honey) to taste. To transition to this milk FROM commercial ricemilk, start with just mixing 25% of 50% of this homemade rice milk to the commercial milk, then gradually add more of the homemade rice milk to the mixture each week.

DOES NOT freeze well, the rice separates from the water!
Here is another way - but $$ http://www.soytoy.com/sipofheaven.html plus more ideas to make nut and rice milk

Catsup
Mix
3.5 oz organic tomato paste
.25 tsp garlic salt
.5 Tbsp flax oil
1 Tbsp lemon or lime juice
Max two batches at one, keep second batch in freezer.

Visiting or eating out:

Always take the full GFCF meal in a soft cooler bag...if there is a safe alternative, you can switch out that part. This is the safest. Also, always take enough of a gfcf dessert for him to share with the other kids, frequently they will prefer the gfcf one anyway (all of the kids).

Daily menu:

Breakfast: water with perrier (supplement), whole foods almond butter with a little bit of arrowhead valicia peanut butter and supplements, half a nitrate free hot dog (cooked in george foreman grill), 1 piece kinnickick toast, some jam/honey, sometime part of a softboiled egg

Snack: orgran blueberry bar, or EnviroKidz crispy rice bar, or Muffin cookie (see recipe above)

Lunch: 2 muffins (see recipe above), nitrate free hot dog (cooked in george foreman grill) or gfcf chicken nuggets, or meatballs (with spinach, egg, garlic, almond meal), water bottle with perrier (supplement)

Snack: apples, bananas, raisins, supplements in a syringe

Dinner: see restaurants above, or rotisserie chicken, or various gfcf meals (see gfcf recipes yahoo group)

Other times: supplements mixed in pear juice in a syringe, chased with water

More related tips:

1 C. sugar = 3/4 C. honey minus 1/4 C. liquid or plus 4 Tbs. flour plus 1/4 tsp. baking soda

Protein at every meal (eggs, meat for gfcf'ers). Walnuts are mainly fat. Lentil or bean soup. 

Best egg replacer in muffins and cookies- 1.5 Tbsp flax seed powder + 4 Tbsp boiling water. Let sit a few minutes til egg consistency

Works better and more consistently - GF baking - if I weight the flours (rather than using measuring cups)

Constipation
Eggs bind. So one egg per poop

Vitamix blender will help you make Cashew nut milk, it will pulverize anything

1 C garbazo flour + 118
Soaked drained = 259

Books
Children with Starving Brains best introduction to biomed treatments, written by a a very knowlegeable DAN! doctor. http://www.autism-rxguidebook.net  buy a copy of Dr JM's book her to join her amazing discussion group.

Unraveling the Mystery of Autism and Pervasive Developmental Disorder: A Mother's Story of Research and Recovery by Karyn Seroussi. An excellent book for parents considering a gluten-free, casein-free diet to treat autism or PDD. Seroussi's son recovered from autism by strictly adhering to this diet. She discusses food intolerances, yeast and vaccines. Great for people who want to know why or how the diet can work

Special Diets for Special Kids: Understanding and Implementing Special Diets to Aid in the Treatment of Autism and Related Developmental Disorders by Lisa Lewis, Ph.D. One of the first books to explain the gluten-free, casein-free diet and how it can help treat autism. Her explanation of the science behind the diet is not as easy to follow as Seroussi's. However, this book has more than 150 recipes for breads, cakes, candy, chili, macaroni and cheese, etc. Special Diets for Special Kids, Two by Lisa Lewis, Ph.D. A sequel to her first book (above) with more than 175 new gluten-free, casein-free recipes and cooking tips. Recipes for peanut butter bread, bananaberry shake, oven fries, barbequed chicken pie and other foods that kids will eat.

Feast Without Yeast: 4 Stages to Better Health: A Complete Guide to Implementing Yeast Free, Wheat (Gluten) Free and Milk (Casein) Free Living by Bruce Semon M.D., Ph.D., and Lori Kornblum. Contains more than 200 original recipes. Good for those concerned about yeast overgrowth, a problem in some people with autism. Enzymes for Autism and other Neurological Conditions. Author and parent Karen L. DeFelice discusses the role of enzymes in helping people with autism digest foods that create problems for them. Some parents use enzymes in addition to a gluten-free, milk-free diet or to handle diet infractions.

Also the Bette Hagman GF cookbooks are good. Look for some of these recipes favored by some GFCF moms...(from the comfort foods book) nut butter, cinnamon raisin bread, orange rye bread, dark rye bread, popcorn bread (have to but the special flour online), gingerbread waffles with teff. 

Chicken Wings