INGREDIENTS

INSTRUCTIONS

There are several excellent cookbooks and pamphlets devoted entirely to
gluten-free recipes.  Many of them also include adaptions to other
allergies as well.  The best selection include:
GLUTEN-FREE AND GOOD
Margaret Powers Nance
Oldtown Press, KY, 1983.
THE GLUTEN-FREE GOURMET: Living Well Without Wheat
Bette Hagman
Henry Holt and Company, 1990
MORE FROM GLUTEN-FREE GOURMET: Delicious Dining Without Wheat
Bette Hagman
Henry Holt and Company, 1993
THE ART OF BAKING WITH RICE FLOUR
Richter with D. Nagy-Nero, M.S., R.D.
Larice Publishing, 1991
THE JOY OF GLUTEN-FREE COOKING
Juanita Kisslinger
Kisslinger Publishing International, 1987
FREEDOM FROM ALLERGY
Ron Greenberg and Angela Nori
Blue Poppy Press, 1991
"On the Celiac Condition: A Handbook for Celiac Patients and
Their Families" ($4.00 postpaid)
CSA/USA Inc.
P.O. Box 31700
Omaha, NE  68131-0700
402-558-0600
"Food Sensitivity" ($4.75)
"Lactose Intolerance" ($4.75)
"Gluten Intolerance" ($4.75)
All three books may be purchased for
$13.15 + $3.00 for handling and shipping from:
The American Dietetic Association
Sales Order Department
P.O. Box 10960
Chicago, IL  60610-0960
312-899-0040
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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