Posted by sherry on May 02, 2001 at 18:08:43:
In Reply to: Wheat free recipies posted by Angel on May 02, 2001 at 06:54:58:
WHEAT-FREE BANANA BREAD
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1 c. sugar
2 mashed ripe bananas
1 tsp. soda
2 eggs
1/2 c. shortening
2 c. rye flour
1/2 tsp. salt
1 c. raisins
1/2 c. pecans
Cream shortening, sugar and eggs. Add bananas. Add dry
ingredients and mix well. Add raisins and nuts. Grease and
flour large loaf pan. Bake at 350 degrees for 1 hour.
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WHEAT-FREE PANCAKES
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1 c. oat flour
1 c. barley flour
1 c. rye flour
1 1/2 tsp. salt
1 1/2 Tbsp. baking powder
1/4 c. oil
1/4 c. honey
3 c. potato water
Mix all dry ingredients in mixing bowl. Measure oil and
then honey in same cup for easy clean up. Add liquid ingredi-
ents and stir with wire whip. This keeps over for several days
if covered tightly and kept refrigerated.
Safe substitutions are as follows: buckwheat flour in
place of rye flour, apple juice in place of potato water, water
plus 1 tablespoon lemon juice in place of potato water.
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WHEAT-FREE SPONGE CAKE
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6 eggs, separated
1 whole egg
1 1/2 c. sugar
1 c. sifted potato baking mix
2 Tbsp. lemon juice and grated
rind of 1 lemon
1/4 tsp. salt
1/4 tsp. nutmeg
Preheat oven to 350 degrees. Grease bottom of 10-inch spring-
form pan. Beat egg yolks and whole egg together until foamy;
beat in sugar. Add lemon juice and rind. Add sifted flour,
salt and nutmeg. Mix together well. Beat egg whites stiff in
large bowl and fold into batter. Pour batter into pan. Bake
35 minutes or until cake is firm in center. Cool upside down
before removing side of spring-form pan. Dust with confection-
ers sugar if desired. Serves 12.
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SUGAR FREE/WHEAT FREE CHOCOLATE BROWNIES
(Carob)
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4 c. One Minute oatmeal
1/2 lb. melted margarine
1/4 tsp. salt
2 Tbsp. vanilla
1 Tbsp. almond flavoring
4 oz. chopped pecans
2 Tbsp. non-caloric liquid
sweetener
9 Tbsp. carob powder, mixed
with 4 Tbsp. cold water
1 can (13 oz.) evaporated milk
4 eggs, well beaten
In large bowl, combine everything except eggs. Mix
well. Add eggs, blend well. Pour into buttered baking pan.
Bake 35 minutes. Remove pan from oven. Cool. Cut into small
squares. Store in covered jar in refrigerator. Preheat oven
to 350 degrees.
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WHEAT FREE HAZELNUT MUFFINS
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1 c. rye flour
1 c. rice flour
1 tsp. sea salt
2 tsp. baking powder
1 1/2 c. chopped hazelnuts
2 beaten eggs
1/2 c. honey
1/4 lb. butter or oil
1/2 c. soya milk
Preheat oven to 400 degrees. Mix flours, salt, baking powder
and hazelnuts. Beat in a separate bowl the remaining ingredi-
ents. Mix wet and dry ingredients with a few rapid strokes.
Bake 20 to 25 minutes until golden brown. Makes 2 dozen
muffins.
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WHEAT FREE "BEETLE BARS"
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1 c. beetles (raisins)
1/2 c. oil
1 c. water
1 beaten egg
1 c. sugar
1 3/4 c. rye flour
1 tsp. soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
Boil raisins in the water in a saucepan. Cool to
lukewarm and add oil. Cream egg and sugar and add other
ingredients. Add the water, oil and raisin mixture. Pour into
greased 15 1/2 x 10 1/2-inch pan. Bake in 375 degreesoven for 12
minutes. Sprinkle with powdered sugar. Cut into bars.
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BANANA BREAD
(Wheat Free)
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1 1/2 c. rice flour
1 tsp. cornstarch
1 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 Tbsp. oil
3/4 c. buttermilk
2 eggs
2 bananas, mashed
1 c. nuts (optional)
Combine all ingredients in mixing bowl. Beat at medium
speed 1/2 minute. Pour into greased 9 x 5-inch loaf pan. Bake
at 350 degrees for 55 to 65 minutes or until wooden pick comes out
clean. Cool 5 minutes in pan before removing to cooling rack.
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DAIRY AND WHEAT FREE BROWNIES
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1/2 c. margarine
4 oz. unsweetened chocolate
4 eggs
1/4 tsp. salt
1 tsp. vanilla
1 1/2 c. rice flour
1 c. pecans or walnuts,
chopped
Preheat oven to 350 degrees. Melt in double boiler or over
very low heat margarine and chocolate. Cool this mixture or
brownies will be dry and heavy. Beat eggs until light in color
and foamy in texture. Add salt. Add gradually and continue
beating until well creamed the sugar and vanilla with a few
strokes. Combine cooled chocolate with eggs and sugar. Do
this by hand before mixture becomes uniform in color. Add
flour, folding it in by hand. Add nuts. Bake in a 9 x 13-inch
greased pan for 25 minutes.
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(WHEAT FREE) TOLL HOUSE COOKIES
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3/4 c. soy flour
1/4 c. potato starch flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. milk-free margarine
6 Tbsp. sugar
6 Tbsp. brown sugar
1/2 tsp. vanilla
1/4 tsp. water
1 egg
chocolate pieces
1/2 c. chopped nuts
Sift together flours, salt and baking soda. Blend
margarine, sugars, vanilla and water. Beat in egg. Add flour
mixture and mix well. Stir in chocolate pieces and chopped
nuts. Drop well rounded teaspoonfuls onto cookie sheet. Bake
for 10 to 12 minutes at 375 degrees.
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DADDY'S FAVORITE BROWNIES
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1/2 c. margarine
1/3 c. cocoa
4 eggs
2 c. sugar
1 1/2 c. flour**
1/2 tsp. salt
2 tsp. vanilla
1 c. pecans
**Rye flour can be substituted for a "wheat-free" diet.
Cream margarine and sugar. Beat eggs into sugar mix-
ture. Add dry ingredients, vanilla and nuts. Pour into
greased and floured cake pan 9 x 13-inches. Bake for 25
minutes at 350 degrees.
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CAKE
(Milk-Free, Egg-Free, Wheat-Free And Chocolate-Free)
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3 c. soy flour
1 1/2 to 2 c. granulated sugar
1 tsp. salt
2 tsp. baking soda
3 to 6 Tbsp. carob powder
2 tsp. vanilla
3/4 c. vegetable oil
2 Tbsp. lemon juice
Combine all ingredients in mixing bowl. Gradually blend
2 cups of water with this mixture until all lumps are gone.
There will be enough batter to fill a greased 9 x 13-inch pan.
If the batter is baked in cupcake tins instead, cupcakes can be
individually frozen and thawed with greater ease. Bake pan
cake for 1 hour at 350 degrees; cupcakes approximately 25 minutes.