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Here are a few favorite GFCF ideas that have worked for us...
Healthy Muffin & Cookie recipe SCD
Zucchini muffin 1 LOD
Zucchini or Banana muffin 2
Banana muffin LOD
Carob chip cookies - LOD
Kathy's Banana GF/CF/NF/SF/EF/RF Muffins
Stephanie's Pumpkin seed flour cookies - LOD, SCD
Black Bean cookies
Favorite packaged foods/mixes/restaurants
Resources and more ideas
Pizza 1
Pizza 2 - LOD variation
Pizza 3 recipe - more protein version
Pizza 4 my current favorite
Special burgers - SCD /
LOD and
fries
Quick & easy
dinner for family
Pumpkin Chocolate Chip Cookies
Mock butter cream frosting recipe
No sugar, SCD legal frosting
Mock oatmeal cookies
Hummus
Persian rice cookies LOD
Kathy's bread SF/EF/RF
Nick's bread (high protein)
Nick's bread - LOD version
Nicks Bread 2 - LOD
Nick's bread - from mix
Jill's egg free bread
Isaac's yeast free bread
Gail's yeast free white bread
Hamburger Buns – yeast free -
LOD
Cornbread
Chocolate cake
Meatball soup
Broth
Persian rice
Festenjun
Baghali polo
Estamboli polo
Havij polo
Adaas polo
Pancakes - LOD version
Waffles
Rice Milk - LOD
Catsup
Pie crust / Communion bread
Visiting or eating out
Daily menu
More tips
Books
Giving supplements
Here is our muffin recipe he eats 1-2 a day in his lunch box
(it's our variation of Elaine's SCD 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....
Same batter, but add some soy free chocolate chips or (or GFCF
m&ms but they have soy), or just some raisins or dried blueberries. Just
Blueberries (see www.justveggies.com or
go to Whole Foods) are really good, no sugar added!
Mix nut meal, baking soda, honey. Oil. Eggs…(I use a food processor for speed).
Hand stir in the chocolate pieces.
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
4.4oz raw pumpkin seed -ground up in food processor
1.5 cup white rice flour (variation 1 cup rice flour, .5 cup coconut flour)
0.5 cup steamed, pureed zucchini (with skin) - measure after it's pureed in food
processor, or 1 large zucchini grated
0.33 cup honey
0.25 cup coconut oil
3 large eggs
0.5 tsp baking soda
Makes 15 muffins. Bake at 350 for 15 minutes or 325 F FOR LONGER.
If "chocolate" special occasion cupcakes are needed, sub 2Tbsp of the rice flour
with 2Tbsp of carob powder. This results in about .4 tsp of carob per muffin.
Zucchini or Banana muffin 2
Same as above except ingredients are:
4.4oz pumpkin seed flour (ground pumpkin seeds)
1 c white rice flour
0.5 c coconut flour (ground coconut flakes)
0.33 c coconut oil (can use virgin for a coconut flavor, else use refined)
0.5 tsp cinnamon
0.33 c honey (can sub with 0.5c brown sugar + 2Tbsp pear juice + 1 mashed ripe
banana)
3 large eggs
0.5 tsp baking soda
1 large ripe banana mashed or 0.5 c grated or steamed/pureed zucchini
Hint - if you use grated zucchini - these also make good cookies
Banana muffin - LOD
4.4oz raw pumpkin seed -ground up in food processor or 1.25 cup almond meal
1.5 cup white rice flour (variation 1 cup rice flour, .5 cup coconut flour)
2 ripe bananas- mashed = approximately 0.5 cup
0.5 cup brown sugar
2 Tbsp pear juice
0.25 cup coconut oil (if Palm oil shortening use less)
3 large eggs or flax goo - 1/2 cup boiling water mixed with 2Tbsp ground flax,
then cooled in the fridge til gel like
0.5 tsp baking soda
Makes 15 muffins. Bake at 350 for 15 minutes or 325 F FOR LONGER. ..will rise
more with eggs, less with flax goo
Carob chip cookies LOD
make zucchini or banana muffin recipe above, but drop onto a
graesed cookie sheet or parchment paper.
To make the carob chips: mix 1 tsp of toasted carob mixed with 1 Tbsp shortening and
1 Tbsp powdered sugar or cream or sugared honey as
"carob chips". After mixing, I put this into a thick (ie freezer
style) quart size plastic bag and cut the tip, squeeze out into chips onto a
plate, Freeze for 1-2 hours. Then use a spatula to remove off of the plate and
place into a bag in the freezer. When ready to use, put into the top of the
cookie before baking.
Only use 3 "carob chips" per cookie
Recipe makes 28 "chips"
Kathy's Banana GF/CF/NF/SF/EF/RF Muffins
3 organic smashed bananas
1/2 cup of safflower oil
1/4 cup of maple syrup
4 tsp Egg Replacer
1/3 cup of water
2/3 cup of garbanzo beans flour
2/3 cup of millet flour
1 cup of sweet potato flour
1 cup of tapioca flour
4 1/2 tsp baking powder
1 1/2 tsp baking soda
1 cup of Vance's Dairy Free mixture (1/4 cup of Vance's Vanilla Dairy Free mixed
with 1 cup of water)
1/2 tsp of salt
2 tsp of vanilla
1 tsp xanthan gum
1 1/2 tsp of cinnamon
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
contributed by Stephanie Locke
(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
from Lynne Watters, developed circa 2006
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
tbd
Roll between parchment paper or parchment paper and wax paper for easier clean
up. Wax paper cannot go in the over though!
Links to his favorite packaged foods/mixes/restaurants so far...
www.missroben.com coconut oil
(for making almond meal muffins), Mi-Del Chocolate Cookie Sandwich (oreo's),
cookie mixes, pinto bean flour, navy bean flour, chestnut flour
Gluten-Free Mall for Gluten-Free Bread dowd and
rogers italian chestnut flour
http://www.kinnikinnick.com/
877-503-4466 one of the best gfcf white sandwich bread - makes great toast, also the best hamburger
buns, also ener-g crackers - closest to saltines, Alta Montana Chocolate chip
cookies
www.wholefoods.com EnviroKidz
crispy rice bars (peanut and berry), 365 brand rice milk, Santa Cruz organic
chocolate syrup, Yorkshire Farms chicken bites (in freezer section near meat
counter), Applegate Farms hot dogs - turkey, beef, chicken, spectrum naturals
shortening, "rice" pasta, ground chicken/turkey/beef (meat counter) that are
good to make "meat puffs" with or meatballs, Vann's gluten free frozen waffles,
almond meal (for making almond muffins), clover farms organic eggs, sunflower
oil
www.glutenfreemarket.com
orgran blueberry bar (similar to fig newton), Mi-Del Chocolate Cookie Sandwich (oreo's),
also ener-g crackers - closest to saltines
(no website) LoriBakes@adelphia.net
mom on the GFCF recipes list with her own business, the gingerbread cookies and
the vanilla butter cutouts (ccokies) are fantasic
www.glutenfree.com orgran
blueberry bar (similar to fig newton), Tom's celiac light bread mix (great!)
www.safeway.com : saffola margerine
(sticks), Mi Del ginger snaps, apples/bananas, honey, peanut butter, syrup
www.choclat.com soy free dairy free
chocolate chips (I try to not give him too much soy), and chocolate lentils
(M&Ms)
www.bajafresh.com restaurant - soft
chicken corn taco - no salsa (note: maybe cross contamination)
www.tacobell.com restaurant - soft
chicken corn taco - no cheese (note: maybe cross contamination)
www.macdonalds.com restaurant -
fries + ask for a plain burger, take your own toasted kinnikinnick bun (note:
maybe cross contamination)
www.armadillowillys.com
restaurant - likes the chicken from the fajitas meal and bites of his dad's bbq
ribs. does not like their fries (note: maybe cross contamination)
www.inandout.com Really really good, fries
amd ask for a "protein burger" no sauce. The protein burger is a lettuce and
tomato wrapped around a burger patty (note: may be cross contamination with
cheese on the same grill - tell the order taker that your child is allergic to
cheese and they will clean the grill area)
www.chipotle.com a favorite of ours!
the corn soft tacos with meat only or just meat and veggies on a bowl. They
offer choices of beef, steak, chicken, pork, or veggie, also rice and beans are
choices, it is all made to order.
www.sunorganicfarm.com no
pesticide almond flour (but not certified organic),
www.celtic-seasalt.com/orfruitsprea.html
Fiordifrutta organic fruit spreads (no
refined sugar)
www.tropicaltraditions.com
ORGANIC
coconut oils , palm oil - natural vit e, valencia peanut butter, etc, organic
sesame oil in glass,
www.digestivewellness.com nut
flours, jam
www.cooking.com mickey mouse waffle maker,
cuisinart blade to make french fries, thermal cooking pot Heat Retention: After
6 hours: 156.2 degree F
http://community-2.webtv.net/adowning/FirelessCooking/
Resources and
more ideas...
http://www.tacanow.com/dietinfo.htm california restaurant ideas and
more
www.gfcfdiet.com comprehensive
list of what's gfcf (see "enter here" at the bottom of the page)
www.autismwebsite.com/ari/
to learn about DAN! Defeat Autism Now practioners/doctors
www.vancesfoods.com darifree -
not a favorite for us, potato milk, but great in pizza crust, and other recipes
http://www.danasview.net/parent3.htm#onlinefood
http://home.earthlink.net/~abaantonia/GFCFDIET.htm mom explains why
www.Glutino.com
www.lorannoils.com raspberry and
other fun flavorings
Sunview makes "certified organically grown" green seedless raisins
www.sunviewmarketing.com
www.followyourheart.com they
even have a restaurant and a store...good gfcf cheese
http://www.barryfarm.com/flours.htm good selection of flours: black
bean, white bean, organic buckwheat, fava bean, cassava, Plantain, green pea,
rye, teff
http://www.enabling.org/ia/celiac/vendors.html online ordering sites
www.gfcfrecipes.com great recipe
site
www.gfcfdiet.com gfcf status of
everything!
http://health.groups.yahoo.com/group/GFCFKids online support group
http://health.groups.yahoo.com/group/GFCFrecipes online support group
http://health.groups.yahoo.com/group/Autism-Biomed-BayArea/ bay area online
support group
www.instatapes.com to order tapes/audio
of the recent DAN conference
www.livingwithout.com great magazine
for people on special diets
www.namastefoods.com mixes that are
are gluten, casein, corn, potato and soy free
www.specialfoods.com/cellophanebags.html cellophane bags
www.cellobag.com cellophane bags
http://home.ican.net/~cha/strategies/noah.html picky eater, trying new
foods, ideas
http://www.organicfruitsandnuts.com organic nuts
http://www.enjoylifefoods.com/ soy
free GFCF chocolate chips
Always drink water with or after sweets...
Don't put distilled water into plastic containers, it leeches the plastic faster
into the water according to our nutritionist.
http://autismone.org/radio/ great,
free radio programs, some are on biomed, see the archived shows
www.breakingtheviciouscycle.info SCD diet
http://www.autism-rxguidebook.net
buy a copy of Dr JM's book her to join her amazing discussion group, she is a
leading DAN! doctor
www.msgmyth.com it is also important to
avoid msg for many of our kids as it is an excidotoxin. See the book by blaylock
or Battling the msg myth by Angelsey. For example even cream or tartar may
contain msg.
www.rawfamily.com raw food recipes ,
smoothies, vinegar-less pickles etc
www.almondsonline.com almond flour
www.cfsn.com pumpkin seed fine meal (shell and
nut together)
http://www.goldenfields.co.nz/small_seed_grinder.php
small seed (ie pumpkin seed) grinder
http://www.chestnutsonline.com
NEW Stone-milled chestnut flour
http://www.specialfoods.com/flours.html flours: (white sweet potato,
water chestnut,
malanga, arrowroot,
yam, lotus, cassava, artichoke, milo, organic buckwheat), pastas: (white sweet
potato, cassava, malanga, yam and milo ), special breads and tortillas, organic
Pumpkin seed nut butter
www.wildernessfamilynaturals.com phylate free nuts, Freeze dried fruits:
(Blackberries - Blueberries - Boysenberries - Cherries (Tart), Cranberries -
Raspberies - Strawberries - Mangos - Noni-Fruit), coconut flour, Vegetable
Glycerine, Raw organic Cacao , coconut water, wateroz
www.futtersnutbutters.com pumpkin
seed butter
http://store.yahoo.com/saltoflife
pumpkin seed butter
www.freshsalsa.net
http://food4peace.org/catalog_sb.htm
www.rejuvenative.com pumpkin seed
butter
www.amoretti.com pumkin seed flour,
blanched hazelnut flour,
www.grainfreegourmet.com
new SCD cookbook
www.esalton.com scooby doo waffle maker, 1
qt yogurt maker, free ship over $75
http://shop.bakerscatalogue.com
hamburger bun pan, hot dog bun pan, caddy, glass honey dispenser,
www.wellnaturally.com organic herbs
and spices, rosemary, poppy seed, milk thistle powder, dandelion root, soapbark,
www.bewellstaywell.com organic
cotton sheets ($125 twin set), shampoo with no SLS,
www.terressentials.com vanilla mint
chap stick, clay based shampoo
www.lehmans.com metal flour sifter, terra
cotta bakeware, stainless steel bakeware,
www.simplycoconut.com
coconut flour
http://www.elisa-tek.com food testing for
gluten and other allergens, even some home test kits
http://www.diffchamb.com/website/Archive/Templates/Item/product.asp?iSecId=723
food testing casein etc.
http://giftsofnature.net gluten free oats
http://www.azurestandard.com/products/index.php?mode=detail&pid=NF043&search=1&page=2&txtKeyWords=jar&fav=1
wide mouth pint ball jars
www.thenourishinggourmet.com
several good gluten free recipes
Researching
nutition
http://www.immunocapinvitrosight.com
understanding cross allergies
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/nut_search_new.pl to
query nutrition values of your child's diet
www.nutritiondata.com to query
nutrition values of your child's diet
www.fitday.com to calculate nutrition values
of your child's diet
Yeast-Free & Gluten-Free Pizza 3 (more protein version)***
You may be thinking that you don’t have time to make pizza crust…but I want to
share with you that this is an incredibly easy pizza crust recipe that even my
teenage NT son enjoys! So please consider giving it a try…it is a favorite in
our home.
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
1 cup Corn Starch
1.25 cup brown rice 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)
3/4 cup + 1.5Tbsp Water
see instructions in above pizza recipe.
For Pizza sauce try using 1/3 cup of steamed pureed red bell pepper mixed with
1/4 cup of pizza sauce. This would result in less than 1 Tbsp of tomato puree
per serving (even if child eats 2 slices) so it falls within the LOD criteria
for ketchup. Also worked for me to use 1/2 steamed pureed zucchini and 1/2 pizza
sauce.
User LOD legal meats and veggies for toppings.
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.
Pizza - Our Favorite variation 4.
1.75 cup any Starch (Tapioca or Arrowroot or Corn or Potato starch)
.5 cup amarath 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) or other oil
1 cup Water + add a tsp at a time more if needed to get to a frosting-like
consistency
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
From margaret
Start with 3 flash frozen organic chicken breasts (wholefoods sells in frozen
meat section). Boil these in a little water for 8-10 minutes. Then cut into
chunks.
Then saute the chicken with 1 bag of Canadian Farms frozen stir fry vegetables
in Sunflower oil for about 10 minutes.
Take a half cup of water, add in 1 T peanut butter (I use arrowhead mills
valencia ). Then add this sauce to the chicken and veggies, Salt and pepper
lightly.
Simmer covered 5 minutes
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
1/8 to 1/4 of red onion chopped
1 15oz can of drained garbanzo beans
3 T tahini
4 T olive oil
1 tsp garlic powder
1 tsp paprika
1/4 tsp cumin
2 T lime juice
1/8 tsp spirulina, optional for added nutrition
Nan berenji - persian rice cookies
LOD
7/8 cup coconut oil (refined)
0.5 cup powdered sugar
2.5 cup rice flour
1 tsp ground cardamon (optional)
1 egg
Mix all in food processor. Roll into balls (about 1 Tablespoon of dough in each
ball), then press with a spatula to flatten, preferably a spatula with holes
that form a design on the cookie top.
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
I modified the bread recipe from Bette Hagman sesame bread recipe. Hope you'll
enjoy it !
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
This is our variation of Tom’s Celiac Light Bread recipe.
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
This is our variation of Tom’s Celiac Light Bread recipe.
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
3.8 oz cup ground up (in food processor) pumpkin seeds
13.5 oz rice flour
1.1 oz coconut flour
1.33 Tbsp xanthan gum
1 cup water
0.75 cup of steamed, pureed winter squash or zucchini (or 4oz baby food
and 1 extra egg)
1 Tbsp honey
3 eggs
3 Tbsp oil
1 Tbsp ghee or another Tbsp oil
2.25 tsp yeast
1.16 tsp salt (1 and 1/8 tsp)
1.5 tsp Kirkman calcium powder (supplement only, optional to recipe)+ 2 tsp
magnesium citrate powder
See instructions in Nick's bread - protein version. Ghee goes in with the oil.
Nicks' bread 2 - LOD
3.8 oz pumpkin seed flour
11.9 oz white rice flour
3 oz coconut flour
1.3 Tbsp xanthan gum (guar gum sub will be more crumbly bread)
1.5 tsp Kirkman calcium powder (supplement only, optional to recipe)+ 2 tsp
magnesium citrate powder
1 c purified water - boiling
1 Tbsp honey
4 Tbsp oil
1 jar winter squash baby food
4 eggs
1 pkt yeast
1.12 tsp real salt (or other salt)
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
1.25 cup white rice flour
0.5 cup corn starch
0.25 cup coconut flour (put shredded, dried coconut in food processor for
several minutes)
0.5 teaspoon salt
1.5 teaspoons baking powder
1 teaspoon guar gum
1.5 tablespoon granulated sugar or date sugar
1/3 cup shortening (Spectrum Palm oil, no trans fats)
1 cup water
1 tsp lemon juice (opt)
2 eggs
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
1 pound ground turkey, 1 Tbsp crushed fresh chopped garlic, 1 coarsely chopped
onion, 1 finely chopped onion, 6 cups water or vegetable broth, salt, pepper, 1
tsp tumeric, 2 Tbsp tomato paste, 2 to 4 red skinned potatoes.
Fry the coarsely chopped onion in oil, then add the water and simmer. Mix
the ground turkey and finely chopped onion and spices and shape into meatballs .
Add the meat balls to the simmering water and onions. Add the garlic and
tomato paste to the soup. Now cut the potatoes (skinning is optional) into thin
French fry shapes and add to the soup. Simmer for about 45 min (until the
potatoes are cooked). Should look like a thick soup with meatballs . Can
add lemon to taste and salt and pepper
Broth
Butcher, ie WholeFoods will cut a whole chicken up for you, into 6 or 8 pieces
and also they will crack the thigh and leg bones (so the healthy bone marrow
goes into the broth). But then you will probably want to cook the breast
separately since the chicken pieces with cracked bones will likely need
straining before the broth is usable (the small bone pieces)...
See Sally Fallon's book.
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
Make the persian rice in the recipe above - BUT ADD 1/2 cup dried lentils to the
rice when you are parboiling the rice - so you will get a parboiled mixture of
lentils and rice. Drain the rice and lentils in a colander
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
1 egg
4 oz jar of winter squash baby food - or 0.5 cup steamed, pureed cauliflower or
skinned butternut squash
1.5 Tbsp oil
0.25 cup water (add an extra tablespoon if needed to get pancake batter
consistency right)
0.75 cup rice flour
1 tsp baking powder
1 Tbsp honey
pancake batter needs to be a bit thinner than waffles - may need to add an extra
1-2 Tsp water
Waffles
try mods to pancake recipe
add 1/4 tsp of guar gum
Reduce oil by 1/2 Tbsp (ie so only 1 Tbsp)
Increase baking powder by .5 tsp (so 1.5 tsp)
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.
1 cup brown or white rice flour (Whole Foods
carries in bulk bins and also in the baking aisle, most asian & mid
eastern markets carry too)
3/4 cup cornstarch
2 Tbsp sugar
1/4 tsp salt
1/4 cup shortening
1 large egg
4 to 5 Tbsp water
Mix all ingredients. Add more a tiny bit more
water if necessary to form the dough into a ball.
Grease 2 cookie sheets (or use Parchment Paper).
Take walnut sized pieces of dough, roll into a
ball, press onto the cookie sheet into a flattened circle.
Bake at 425 F, approximately 12 minutes
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. |
|
|
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
2lb. Wings
.25 cp cider vinegar
½ cup tomato sauce (check label)
1/4 c brown sugar
1.5 T wor sauce
2 Tbsp oil
1 tsp chili sauce
Garlic powder
Mix all but wings. Add half sauce and toss with wings
Bake at 425 F 25 min
Broil 3 min
Bake
Giving supplements:
Initially, I experienced many challenges in giving my 4 year
old supplements. He could not swallow pills (oral motor issues) and I had
successfully taught him to drink water as a prefered drink in the first month of
Casein Free, as he had been a huge milk drinker prior to Casein Free. I
unsuccessfully tried re-introducing juices, supplements in chocolate rice milk,
supplements in a chocolate “shake” and supplements sprinkled on his food. These
methods all failed in our case. Overtime I found the following worked: I mixed
his morning supplements with peanut butter (that he has on gfcf toast) or
spectrum margarine - if we are having gfcf waffles. Evenings, I would take
mi-Del oreo cookies and open them, put the center in a bowl with some extra
shortening and mix with the supplements, then put back into the oreo cookie and
freeze. Or I mix in gfcf ice cream and sandwich between 2 gfcf cookies and
freeze. Mi-Del chocolate sandwich cookie from
www.glutenfreemarket.com or
www.missrobens.com ...I add in a
little spectrum naturals shortening to stretch it. I pre-mix the several days
ahead and freeze.
NOW the story is different, I have slowly migrated him using Dr JM's tough love
approach. He now takes most supplements mixed into 2 tsp of pear juice, via a
shot glass with sips of water as a chaser.
http://www.dbpeds.org/media/2004AutumnSODBPNews.pdf see pg 26 for how to
teach pill swallowing
http://www.houstonni.com/faq/downloads.html getting kids to take supplements
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