Food Fun and Facts Allergy Recipes Wheat Free and Egg Free Recipes

Wheat Free and Egg Free Recipes

Cornmeal Muffin Recipe

2 cups cornmeal
1 cup rice flour
3/4 cup half & half
1 teaspoon salt
2 tablespoons sugar
6 teaspoons baking powder

Mix all in a large bowl. Add enough water to make the  right consistency  (about 1 cup water)  Place in papered  muffin pans.  Bake at 375 degrees for 10-20 minutes.  Makes 12 muffins.

 Rice Pudding Recipe

1 pint milk
2 tablespoons rice (dry)
2 tablespoons sugar
grated rind of a lemon

Mix all ingredients in a bowl.  Place in casserole dish and  bake at 325 degrees for about 2 hours, stirring occasionally.Serve with  fruit and fruit juice.

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In Gluten-Free Quick & Easy, a hot meal makes it to the table without a complicated ingredient list or a lengthy wait. Fenster emphasizes the necessity of "planned-overs"-not "left-overs"- that creatively use elements of one meal in the preparation of another, whether it becomes an ingredient the next day, the next week, or the next month.

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Pamela's Products Wheat-Free & Gluten-Free, Amazing Bread Mix, 19-Ounce Packages (Pack of 6)

This mix makes a large loaf of soft, delicious bread. The aroma fills your kitchen as your bread bakes up golden brown.

They are easy to make, quick and versatile, serve with all your meals. This amazing, great tasting bread stays soft for days. Since 1941.

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Maple Rice Parfait Recipe

1/2 tablespoon plain gelatin
1 cup brown sugar
1 cup heavy cream (whipped)
2 cups cooked rice
3/4 cup cold water

Soften the gelatin in water.  Heat rice water and brown sugar;
add to the gelatin.  When this is cold, fold in the whipped cream.
Serve in individual dishes.

Rhode Island Spider Cake Recipe

1 cup fine white cornmeal
boiling water
1 teaspoon fat
1/2 teaspoon salt

Pour the boiling water over cornmeal to form a thick paste.
Add the fat, salt and cold milk to make it thin enough
to spread.  Cook like a pancake on a hot griddle or
bake like a cake in moderate oven.

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