INGREDIENTS

INSTRUCTIONS

Over 100,000 people are unable to eat foods from grains such as wheat,
barley, rye and oats; others may also react to millet and buckwheat.
This condition is known as Celiac Sprue Disease and is basically a
problem of malabsorption.  The primary treatment calls for the
omission of any product that contains certain proteins, namely gluten.
Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
suitable for most allergy diets.  An added bonus is that it's also
fat, sodium and cholesterol free.  Rice comes in many forms including
white and brown rice, flours, rice bran and rice oil.  It is also  very
versatile; rice can be served as a snack at any meal as an  appetizer,
entree or dessert.  If you are following a special allergy diet,
remember to read labels  carefully.  Ingredients often change from one
product to another, and  even from batch to batch from the same
manufacturer.  If the label is  not clear, you can write or call the
manufacturer (look on the label)  for specific ingredient information.
We hope you find these recipes, and the accompanying information
helpful. All of the recipes are wheat-free.  For those who are also
sensitive to milk and eggs, suggestions for  substitutes are given on
the following page.  When wheat and wheat flours are not used in baking
recipes the final  product tends to be coarser and denser.  Here are
some hints for  making better foods, and some ingredient substitutions
if you are  also avoiding milk and eggs.  SUGGESTIONS  Include brown
rice flour and rice bran in soups, casseroles and baked  goods to add
more fiber. Add dried fruits, nuts or chocolate chips to  batters to
improve flavor and moisture-retaining qualities of baked  goods. Bake
gluten-free items in smaller sizes - like cupcakes,  muffins, and
biscuits; bake quick breads in mini loaf pans for better  texture.
SUBSTITUTIONS  Thicken sauces, gravies and cream pies with rice flour.
Use the same  amount of rice flour as wheat flour. Whisk rice flour and
liquid  together and heat over medium heat until bubbles first appear
for a  smoother mixture. Combine dry cream of rice or dry crushed rice
cereal with dried herbs and spices to make a tasty breading for fish,
meat, or poultry. Substitute one of the following for each cup of
wheat flour in recipes:  :           7/8 cup brown or white rice flour
(1 cup minus 2 Tbsp.)  :           5/8 cup potato flour (1/2 cup + 2
Tbsp.)  :           1 cup soy flour + 1/4 cup potato starch  :        
1 cup corn flour  :           1 scant cup fine cornmeal  Use Rice Dream
or Amasake, pure rice liquids; or Eden Soy,  Lacto-Free, Tofu White
(all contain soy); NutQuik (made from almonds)  to use in place of
milk.  Several infant formulas are made from a  base of soy or corn,
check the labels to be sure they fit your needs.  Replace milk with
fruit or vegetable juices; and experiment with  yogurt; many people who
are allergic to milk are able to tolerate  yogurt and other cultured
dairy products. Add EggBeaters (found in  the refrigerated egg section
and in the freezer case) or EggReplacer  (free of egg, dairy, corn, soy
and gluten) a dried product, to  replace eggs and lower fat and
cholesterol in recipes. Use buttermilk  or yogurt in place of milk for
lighter finer-textured products.  Source: Basic Rice Recipes for those
with allergies Reprinted with  permission from USA Rice Council
Electronic format courtesy of Karen  Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip

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