Recipe - Basic Rice Recipes For Those With Allergies

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 nonallergenic food, is ideal for the glutenfree 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 wheatfree.

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 moistureretaining qualities of baked goods.

* Bake glutenfree 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 (One half cup + 2 Tbsp.)
: 1 cup soy flour + One fourth cup potato starch
: 1 cup corn flour
: 1 scant cup fine cornmeal

* Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
LactoFree, 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 finertextured
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