WeAreCeliac.org - The Social Support Network for People Living with Celiac Disease

Mango Sorbet Frozen mango chunk are available at many supermarkets and at Trader Joe's.   2 cups frozen, diced mango 1/4 to 1/2 cup unsweetened pineapple juice In a food processor, pulse fruit until coarsely chopped. Add juice a little at a time through top of processor, and puree until creamy. Serve immediately, or freeze in individual-size containers for later. Makes 4 servings Variations   Mango Ice Cream Mango Ice Cream: Substitute nondairy milk (rice, soy, almond, or coconut) for pineapple juice. NOTE:  I made this mango ice cream for a group of teenagers at a presentation...

This recipe is my favorite! I like to add a lot of coffee to it, soooo good! COFFEE ICE CREAM Makes ten 1/2-cup servings (but who eats 1/2-cup servings of coffee ice cream?!)   1 cup whole milk, well chilled 3/4 cup granulated sugar 2 - 3 tablespoons instant espresso or coffee, to taste 2 cups heavy cream, well chilled 1 teaspoon pure vanilla extract   In a medium bowl, use a hand mixer (or a whisk) to combine the milk, granulated sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate, and chill...

This is a helpful guide I use for changing a recipe into a gluten free one to change a recipe for :                                                       add:                                                                                              Cookies, Cakes, Muffins and Quick Breads -         1/4 teaspoon Xanthum gum per cup of gf flour Bread   -                                                                   1 to 1 1/2 teaspoons Xanthum gum per cup of gf flour Pizza    -                                                             2 teaspoons Xanthum gum per cup of gf flour Salad Dressing    -                                   1/8-1/4 teaspoon Xanthum gum per cup of liquid Thickener for Sauces-                     1 teaspoon Xanthum gum in place of each tablespoon of original thickener                                                    For example: If you have a recipe for a cake that calls for 2 cups of flour, you will add  1/2 teaspoon of Xanthum gum.  If a recipe calls for 2...

GLUTEN FREE FLOUR SUBSTITUTIONSJuly 20, 2008 GLUTEN FREE FLOUR SUBSTITUTIONS  to make a flour blend, thoroughly combine all ingredients.  Store in a covered container in the refrigerator until used.  You can double or triple these recipes to make as much flour mix as you need.ALL PURPOSE FLOUR BLEND      Use this blend for all your gluten-free baking1/2 cup rice flour1/4 cup tapioca starch1/4 cup potato starch or cornstarchSELF-RISING FLOUR BLEND       Use this blend for muffins, scones, cakes, cupcakes or any recipe that uses baking powder for leavening.1 1/4 cups sorghum flour1 1/4 cups white rice flour1/2 cup tapioca starch2 teaspoons xanthum or guar gum4...

Gluten-free Chocolate Sheet Cake Mix together and set aside in bowl, 2 Cups GF flour 2 Cups Sugar 1/2 teaspoon xanthan gum In a pan, bring to a boil... 2 sticks of buter or margarine 4 tablespoons of cocoa 1 cup water   ..... Pour this mixture over the flour and sugar mixture and mix well. Then add - 1/2 cup buttermilk - or substitute with (1/2 cup milk mixed with 1 teaspoon vinegar) 1 teaspoon vanilla 2 eggs 1 teaspoon baking soda Beat well and pour in a cookie sheet pan - apporx (12 x 18 in). Bake 350 degrees for about 20 minutes.  Or til center of cake is done. For the icing...