INGREDIENTS

INSTRUCTIONS

Some of the ingredients in the gluten-free and other allergy diets  may
be new to you.  This list will give you a better understanding of  what
they are.  Amasake    A fermented rice beverage.  It is found in the
refrigerated  :          section of most health food stores, either
plain or  flavored.  :          It makes a nice substitute for milk in
cooking, and a handy  :          snack.  Rice Bran  The bran obtained
from polishing brown rice.  It is the  ideal  :          replacement
for wheat bran, and an excellent source of  :          vitamin B6,
thiamin, niacin, phosphorus and iron.  It has a  :          short shelf
life and should be stored in the freezer.  Rice       A white starch
flour milled from rice.  It is noted for its  Flour      bland flavor
which makes it suitable for a variety of  uses. It  :          is
available in several textures; regular and fine.  Fine  rice  :        
flour of a medium grind blends well; while regular grind  may  :      
need slightly more liquid.  Store in the refrigerator or  :        
freezer.  Brown Rice Contains part of the bran and has a slightly
higher  nutrient  Flour      content than white rice flour.  It adds a
nutty flavor to  :          breads, muffins and cookies.  Purchase
where you know it's  :          fresh, and store in the freezer.  Sweet
Rice An excellent thickener for gravies, sauces and puddings.  It
Flour      lends a creamy texture and keeps liquids from separating
when  :          refrigerated or frozen.  Corn       A highly refined
starch of corn and makes an excellent  Starch thickener, especially for
fruit sauces and desserts, puddings  :          and Asian dishes.  It
may also be combined with other  flours  :          in baking.
Substitute one-half the amount of corn starch  for  :          wheat
flour in recipes.  Potato     A very fine white starch of potatoes.  It
is an excellent  Starch thickener, and can also be added to other
flours, in small  :          amounts, for baking.  Use one-half the
amount of potato  :          starch for wheat flour in recipes.  Potato
A heavier flour, not to be confused with potato starch.  It  Flour    
works well in casseroles, sauces and soups.  Soy        Has a high
protein and fat content, with a slightly nutty  Flour flavor.  It is
best used in combination with other flours,  :          and makes nice
muffins, breads, waffles, and pancakes.  :          Purchase in small
quantities, and store in the refrigerator  :          or freezer.  Some
people, and many celiacs, are sensitive  to  :          soy flour, so
check before using.  Bean       Such as pea, lentil, garbanzo or mung
bean combine well  with Flours     rice flour to yield a higher protein
blend.  They can  be used  :          in baking and also added to meat
loaf, hamburger patties  and  :          meatballs.  Those with soy
sensitivities may also be  :          sensitive to bean flours.
Xanthan    A cream-colored powder that is made by controlled
fermentation Gum        of corn sugar.  It is used as a binder,
thickener, stabilizer  :          and emulsifier; it also works as a
substitute for gluten in  :          yeast breads and other baked
goods. It dissolves easily in  hot  :          or cold liquids. Xanthan
Gum is available in health food  stores  This brochure was developed by
Patricia M. Baird, M.A., R.D. Recipes  were tested in the USA Rice
Council test kitchen with the assistance  of the Houston Celiac Sprue
Association.  USA RICE COUNCIL P.O. Box 740121 Houston, TX 77274
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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