Posted by Kay Degner on August 02, 2001 at 15:35:33:
In Reply to: Wheat free recipies posted by sherry on May 02, 2001 at 18:08:43:
: 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.