Gluten Free Play Dough

This simple 3 ingredient Gluten Free Play Dough recipe is over 20 years old. I don't even remember where I got it but I had handwritten it inside the cover of one of my cookbooks long before I even knew about Celiac Disease

Mix together in straight sided large glass mixing bowl:

• 2 cups baking soda
• 1 cup corn starch

Then slowly add while mixing

• 1.25 cups water

Cook at 2 minute intervals, stirring every 2 minutes until it reaches the consistency of mashed potatoes. (It will build up on the sides of the bowl. Just mix it in. Decrease the microwave time if needed as it gets thicker.)

Then knead on counter till smooth. If needed, dust counter with cornstarch.

This can be used to make ornaments and maps. Takes about 1-2 days to dry or can dry in low temperature 200F oven. It can be painted. I have never colored it. However I looked at the ingredients in Gluten Free food coloring for frosting which basically contain concentrated colored juices, so can either try those food colorings or maybe juices from food that stains like beets, achiote/annato seeds, blueberries, etc.

Here's some links to other Gluten Free Play Dough (Haven't tried any of them yet)

• http://www.celiactravel.com/blog/2006/09/is-your-child-playing-with-gluten-free.html (Can sign up here to get a gluten free recipe emailed to you daily)
• http://www.free-from.com/blog/2006/06/25/gluten-free-play-dough/

Gluten Free Frozen dessert recipe experiments

So far my sister likes frozen vanilla yogurt the best. Her family likes the sorbets. Frozen tofu was too dry like cookie dough. Frozen maple/soy dessert was OK.

1st set of experiments:

• Apricot Sorbet, very good: 1 cup sugar, orange zest, 3/4 cup water, 8 oz apricot juice & juice from 1 lemon.
• Frozen vanilla yogurt, good: strong, yogurt flavor
• Frozen maple syrup/soy desert, OK: 1/2 cup maple syrup, 1/2 cup soymilk, 1 tsp gelatin, 1/4 tsp xanthan gum
• Coffee Ice, good: 1 cup sugar, 1 cup water, 1 cup coffee (I like it, but my sister doesn't drink coffee or eat chocolate - my 2 vices.)
• Frozen tofu: NG, too dry

2nd set of experiments: Still to be evaluated

• Coconut sorbet: 14 oz can coconut milk, 1/3 cup sugar
• Frozen banana desert: 3/4 cup milk, 1/2 cup sugar, 3 mashed bananas
• Sugar solution: 3 cup sugar + 3 cup water = 4 3/4 cup clear solution after microwaved
• Orange sorbet: 2 cup sugar solution, 1/2 cup orange juice concentrate
• Grape sorbet: 2 cup sugar solution, 1/2 cup grape juice concentrate

The juice sorbets are difficult to freeze & melt easily, probably due to the high level of sugar. Next set of sorbets will try cutting back on the sugar and/or sugar solution

Gluten Free Frozen Maple Soymilk Desert Recipe

1. Combine 1/2 cup pure maple syrup and 1/2 cup plain soy milk in large straight sided mixing bowl.
2. Sprinkle 1 teaspoon gelatin & 1/4 teaspoon xanthan gum. Let sit till gelatin softens.
3. Heat in microwave 2-5 minutes. Careful that it doesn't overflow.
4. Let cool overnight in fridge.
5. Process in ice cream maker: 10 minutes on high, then 20 minutes on low.
6. Spoon out into container & put in freezer.

Revised from 3 chili company ice cream maker book

Gluten and Egg Free Raisin Quinoa Flake (Fake Oatmeal) Drop Cookie Recipe

This Gluten & Egg Free Quinoa Flake Drop Cookie is sweet with a very good honey flavor.

Bake 12-15 minutes at 350F on oiled cookie sheets

1. Mix dry ingredients together in separate bowl and set aside: 1 cup sorghum flour, 3/4 cup quinoa flakes, 1 tsp baking soda, pinch vanilla powder, 1/4 teaspoon salt.
2. Beat wet ingredients until creamy: 1/2 cup (1 stick) margarine, 1/2 cup creamy peanut butter, 1/2 cup honey
3. Then add dry ingredients to wet ingredients and blend well.
4. Mix in 1/2 - 1 cup raisins. (Can add 1/2 cup nuts.)
5. Drop rounded teaspoonfuls about 2 inches apart on cookie sheet & bake.

Notes: Original recipe from back up quinoa flake box used rice flour instead of sorghum but I think sorghum has a nicer texture and flavor. It also had 1/2 cup of brown sugar but that was too sweet. I think 1/2 teaspoon of cinnamon would taste really good in here, but the last jar I got (from the same manufacturer I had bought it from previously) made my sister sick when I put it in a recipe. Apparently it's contaminated and/or the manufacturing process has changed. Maybe I'll try grinding some cinnamon sticks.

10/17/06 Got tired of doing drop cookies so double recipe, added about 1 cup each of raisins and walnuts and baked about 25 minutes in oiled 13x9" pan. Turned out fine.

Gluten Free Vegetarian Lasagne Recipe - Non-celiacs will like, Time consuming but easy

Use nonstick lasagne pan. Cover with foil and cook 1 hour at 350F. Last 10 minutes, bake uncovered to lightly brown top.

I usually do everything all at the same time but it can be done stepwise.

1. Make Seasoning Mixture: Put some oil in a frypan, then chop & add the following ingredients one at a time. 1-2 onions, 1/2 - 1 green pepper, 3-6 garlic cloves, 1 teaspoon salt (Optional ingredients: 6-12" rhubarb, 1/2 - 1 stalk celery, handful fresh parsley, handful fresh oregano) Cook until vegetables are soft & don't taste raw. Then split & put in 2 separate large bowls.
2. Make Vegetable mixture: Thaw 16 oz package of spinach in microwave. Slice and saute 8 oz package mushrooms till soft & light golden brown. Add spinach & mushrooms to one bowl containing 1/2 of seasoning mixture. (Can also add zuchini and other vegetables, if fresh, saute till it gives up extra moisture, if frozen, microwave & pat dry if wet). Mix everything together
3. Make Sauce: Put 2 can gluten free tomato paste in bowl with the other 1/2 of seasoning mixture. Add 1 teaspoon brown sugar and salt to taste. (Pepper is optional.) Mix to blend. Add 5-6 cups of water, mixing after each one until it reaches the consistency of sauce.
4. Make Cheese Mixture: Blend together, 24 oz 1% lowfat cottage cheese, 1/2 - 1 teaspoon pepper, 2 eggs, 1 wedge fresh grated parmesan cheese (reserve some for the top) and 1 pound fresh grated mozarella cheese.
5. Noodles: Use DeBoles Rice Lasagne No Boiling Oven Ready Noodles

Make your layers:

1. Sauce
2. Noodles
3. Cheese
4. Vegetables
5. Sauce
6. Noodles
7. Cheese
8. Vegetables

Sprinkle a little parmesan cheese on top, cover with foil & bake 1 hour at 350, last 10 minutes uncovered.

Notes:

1. I tend to use very little processed foods and spices to avoid undeclared gluten and undisclosed manufacturing changes. I also call and email manufacturers to verify gluten free status of products. Cheese grated by manufacturer can contain undeclared gluten, that's why I use the food processor to grate cheese blocks. At this time Kemps cottage cheese and Roundy's tomato paste is gluten free.
2. Brown sugar takes away the sharpness of the tomato paste.
3. This lasagne can be cut into squares, wrapped in plastic, put in a ziplock bag in freezer to serve as an emergency last minute dinner when you're starving.
4. When I make Lasagne, I don't use a recipe. When I'm at the store I look at the back of the the Lasagne box and say oh yeah I need some cheese and veggies. If I'm making it for my husband I put in meat. If I'm making it for everyone else the main filling ingredient is spinach and mushrooms.

For more information on DeBoles gluten free, No Boiling, Oven Ready Lasagne see http://www.deboles.com/