

                          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 non-allergenic food, is ideal for the gluten-free 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 wheat-free.

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 moisture-retaining qualities of baked goods.

 * Bake gluten-free 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 (1/2 cup + 2 Tbsp.)
          1 cup soy flour + 1/4 cup potato starch
          1 cup corn flour
          1 scant cup fine cornmeal

 * Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
   Lacto-Free, 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 finer-textured
   products.

                    ************************************

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: White Bread
 Categories: Breads, Gluten-free
      Yield: 1 loaf
 
      2 c  Rice flour; divided
    1/2 ts Xanthan gum
    1/2 ts Salt
    1/4 oz Gluten-free quick rise yeast
    1/2 c  Low-fat cottage cheese
    1/2 c  Water
      2 tb Olive oil
      2 tb Honey
      1    Egg
 
  Combine 1-3/4 cups flour, xanthan gum, salt and yeast in large bowl.  Heat
  cottage cheese, water, oil and honey in small saucepan or microwave in
  2-cup glass measure on HIGH 2 minutes, until very warm (120 to 130 degrees
  F.).  Pour into flour mixture; add egg.  Stir until well blended.  Stir in
  remaining 1/4 cup flour; knead dough in bowl until smooth and all flour is
  incorporated (dough will be somewhat sticky).  Cover bowl; let rest 10
  minutes.  Shape into loaf; place in lightly greased loaf pan. Cover; let
  rise in warm place 30 minutes. Bake in 400 degree F. oven 30 minutes or
  until golden brown.  Remove from pan; cool on wire rack.
  
  Each slice provides:
  * 113 calories
  * 3 g. protein
  * 3 g. fat
  * 19 g. carbohydrate
  * 0 g dietary fiber
  * 19 mg cholesterol
  * 114 mg. sodium
  
  Variation: Nut 'N Honey Bread - Stir in 1/2 cup chopped pecans and 1
  tablespoon sesame seeds to dough with last addition of flour.
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Herb Cheese Bread
 Categories: Breads, Gluten-free
      Yield: 2 loaves
 
      3 c  Rice flour; divided
      1 c  Brown rice flour
    1/4 c  Dry milk powder
      2 tb Minced onion flakes
      2 tb Sugar
      2 tb Chopped fresh rosemary; OR..
      2 ts -Dried rosemary
      2 tb Chopped fresh thyme; OR...
      2 ts -Dried thyme
  1 1/2 ts Xanthan gum
    1/4 oz Gluten-free quick rise yeast
      1 ts Salt
      3    Eggs
      2 c  Sharp Cheddar cheese
           -- (shredded)
  1 3/4 c  Water
      3 tb Vegetable oil
 
  Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar,
  rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine eggs,
  cheese, water and oil in medium bowl mix well.  Pour mixture into dry
  ingredients; stir until well blended.  Stir in remaining cup rice flour to
  make stiff dough.  Cover bowl; let rest 10 minutes.  Turn onto floured
  surface; knead 5 minutes, using only as much extra flour as needed to keep
  dough from sticking.  Divide dough into 2 equal pieces.  Shape each piece
  into one loaf.  Place in lightly greased loaf pans.  Let rise in warm
  place 40 minutes, or until golden brown on top.  Cool completely on wire
  rack.
  
  Each slice provides:
  * 131 calories
  * 5 g. protein
  * 6 g. fat
  * 15 g. carbohydrate
  * 0 g. dietary fiber
  * 38 mg. cholesterol
  * 175 mg. sodium
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick and Easy Pizza
 Categories: Main dish, Gluten-free
      Yield: 1 12" pizza
 
  2 1/2 c  Rice flour
    1/4 oz Gluten-free quick rise yeast
      1 ts Salt
    1/2 ts Xanthan gum
  1 1/4 c  Warm water; divided
           -- (120-130 degrees F.)
      3 tb Olive oil
      1 tb Honey
           Cornmeal (optional)
      1 c  Prepared pizza sauce
------------------------------TOPPING CHOICES------------------------------
           Sliced tomatoes
           Sliced onions
           Sliced mushrooms
           Sliced olives
           Sliced zucchini
           Sliced yellow squash
           Sliced bell peppers
           -- (red or yellow)
           Sliced jalapeno peppers
           Diced ham
           Cooked ground beef
           Fresh herbs
    1/2 c  Mozzarella cheese
 
  Combine flour, yeast, salt and xanthan gum in large bowl.  Stir in 1 cup
  water, olive oil and honey.  Use hands to work dough (dough will be soft
  and crumbly).  Add just enough of the remaining 1/4 cup water to hold
  mixture together.  Knead dough in bowl 5 minutes.  Cover; let rest 10
  minutes.  Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
  desired.  Flatten dough into round disk; press dough into pan. Add sauce,
  desired toppings; sprinkle cheese over toppings.  Bake in 425 degree F.
  oven 20 to 30 minutes, or until crust is brown and cheese melted.  (Timing
  varies according to amount and number of toppings.)  Use a sharp knife or
  pizza wheel to cut into wedges.
  
  Each slice provides:
  * 196 calories
  * 5 g. protein
  * 6 g. fat
  * 30 g. carbohydrate
  * 1 g. dietary fiber
  * 6 mg. cholesterol
  * 366 mg. sodium
  
  Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
  (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----                                                           

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Delectable Date Muffins
 Categories: Breads, Gluten-free
      Yield: 12 muffins
 
  1 1/2 c  Rice flour
    1/2 c  Brown rice flour
      1 tb Baking powder
    1/2 ts Xanthan gum
    1/2 ts Baking soda
    1/4 ts Salt
      1 c  Low-fat buttermilk
      2    Eggs; OR...
    1/2 c  - frozen egg substitute
           - (thawed)  OR...
      4    -Egg whites
      3 tb Vegetable oil
    1/3 c  Orange juice concentrate
           -- (frozen), thawed
      1 tb Grated orange peel, optional
      1 c  Chopped pitted dates
 
  Combine rice flour, brown rice flour, baking powder, xanthan gum, baking
  soda and salt in large bowl.  Whisk together buttermilk, eggs, oil, juice
  concentrate and orange peel in medium bowl; stir in dates.  Make a well in
  center of flour mixture; pour in liquid mixture, and stir to combine.
  Spoon batter into lightly greased muffin cups.  Use back of wet spoon to
  smooth muffin tops.  Bake in 425 degree F. oven 18 to 20 minutes.  Turn
  muffins onto wire rack to cool.
  
  Each muffin provides:
  * 182 calories
  * 4 g. protein
  * 5 g. fat
  * 32 g. carbohydrate
  * 2 g. dietary fiber
  * 38 mg. cholesterol
  * 186 mg. sodium
  
  *** Variations ***
  Maple Rice Bran Muffins: Use 1-3/4 cup rice flour and 1/4 cup rice bran
  for flours; substitute 1/3 cup maple syrup for orange juice concentrate;
  add 1 cup chopped apples, 1 cup raisins, and 1 teaspoon ground cinnamon;
  omit orange peel and dates.
  
  Double-Corn Muffins: Substitute 1/2 cup cornmeal for brown rice flour;
  omit orange juice concentrate; add 1/4 cup water, and 2 tablespoons honey;
  add one 8-3/4-ounce can corn kernels, drained, or 1 cup frozen corn, 1/4
  teaspoon red pepper flakes; increase salt to 1/2 teaspoon; omit orange
  peel and dates.
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----                                                           

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Banana Nut Pancakes
 Categories: Breads, Gluten-free, Breakfast, Milk-free
      Yield: 16 4"pancakes
 
  1 1/2 c  Rice flour
      2 ts Baking powder
      1 ts Salt
    1/2 ts Xanthan gum
  1 1/4 c  Water
      3 tb Vegetable oil
      2 tb Honey
      2    Egg yolks; beaten
      2 lg Bananas; mashed
    1/2 c  Chopped walnuts
      2    Egg whites
           Vegetable oil; for frying
 
  Combine flour, baking powder, salt and xanthan gum in medium bowl.  Stir
  in water, oil, honey, egg yolks, banana and nuts.  Beat egg whites in
  medium bowl until stiff peaks form. Fold into batter.  Pour batter onto
  hot oiled griddle or skillet; cook on both sides until golden brown.
  
  Each serving (2 pancakes) provides:
  * 283 calories
  * 6 g. protein
  * 12 g. fat
  * 40 g. carbohydrate
  * 2 g. dietary fiber
  * 55 mg. cholesterol
  * 399 mg. sodium
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Carrot Spice Cookies
 Categories: Cookies, Gluten-free, Milk-free
      Yield: 48 cookies
 
      1 c  Packed brown sugar
    1/2 c  Margarine; softened
      1 c  Shredded carrots
      1 c  Raisins
      1    Egg
    1/2 c  Unsweetened applesauce
      2 tb Molasses
      1 ts Alcohol free vanilla
           -OR- vanilla powder
  2 1/2 c  Rice flour
  1 1/2 ts Allspice
    1/2 ts Baking powder
 
  Cream sugar and margarine in large bowl.  Add carrots, raisins, egg,
  applesauce, molasses and vanilla; mix well.  Measure flour, allspice and
  baking powder into same bowl; slowly stir flour mixture into other
  ingredients and mix until well blended.  Drop by teaspoonfuls, 2 inches
  apart on lightly greased cookie sheets.  Bake in 350 F. oven 10 to 12
  minutes or until cookies are set and lightly browned.  Remove from baking
  sheet while still warm.  Cool on wire rack.
  
  Each cookie provides:
  * 70 calories
  * 1 g. protein
  * 2 g. fat
  * 13 g. carbohydrate
  * 0 g. dietary fiber
  * 5 mg. cholesterol
  * 33 mg. sodium
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brownies
 Categories: Cookies, Gluten-free, Milk-free
      Yield: 16 brownies
 
    1/3 c  Unsweetened cocoa powder
    1/3 c  Olive oil
    1/2 c  Frozen egg substitute
           -- (thawed)   -OR-...
      2    -Eggs
  1 1/2 ts Alcohol free vanilla
           -OR- vanilla powder
      1 c  Sugar
    1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Rice flour
    1/4 c  Brown rice flour
    1/2 c  Chopped walnuts

-----------------------------GARNISH (OPTIONAL)-----------------------------
           Confectioners' sugar
 
  Combine cocoa and oil together in small bowl until blended.  Whisk egg
  substitute and vanilla 1 minute in large bowl; whisk in sugar, baking
  powder and salt.  Stir in cocoa mixture, rice flour, brown rice flour and
  nuts.  Pour mixture into lightly greased 8-inch square pan.  Bake in 350
  degree F. oven 20 to 25 minutes, or until wooden pick inserted in center
  comes out clean.  Cool brownies in pan on wire rack.  Dust with
  confectioners' sugar, if desired.  Cut into 16 squares.
  
  Each brownie provides:
  * 146 calories
  * 2 g. protein
  * 7 g. fat
  * 19 g. carbohydrate
  * 1 g. dietary fiber
  * 0 mg. cholesterol
  * 62 mg. sodium
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----

---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Breakfast Bread
 Categories: Breads, Gluten-free
      Yield: 3 loaves
 
    3/4 c  Low-fat buttermilk
    1/2 c  Unsweetened applesauce
    1/4 c  Orange juice concentrate
           -- (frozen)
    1/3 c  Honey
      3 tb Olive oil
  2 1/4 c  Rice flour
      1 ts Xanthan gum
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      2 tb Grated orange peel
      1 c  Confectioners' sugar
      2 tb Orange juice
 
  Combine buttermilk, applesauce, juice concentrate, honey, eggs and oil in
  blender or food processor 1 minute.  Combine flour, xanthan gum, baking
  powder, baking soda and salt in large bowl.  Make a well in center of
  flour mixture; pour in liquid mixture and orange peel; stir to combine.
  Pour batter into 3 lightly greased mini loaf pans.  Use rubber spatula to
  smooth top of each loaf.  Bake in 350 degrees F. oven 35 to 40 minutes, or
  until cake tester comes out clean.  Combine confectioners' sugar and
  orange juice in small bowl; stir until smooth, set aside.  Turn loaves
  onto wire rack; cool 10 minutes.  Poke holes in loaves with wooden pick or
  fork; drizzle glaze over loaves.
  
  Makes 3 mini loaves
  
  Each serving (2 slices) provides:
  * 278 calories
  * 4 g. protein
  * 6 g. fat
  * 53 g. carbohydrate
  * 0 g. dietary fiber
  * 50 mg. cholesterol
  * 293 mg. sodium
  
  Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon juice
  for orange juice concentrate, add 2 tablespoons poppy seeds and 2
  tablespoons lemon peel; omit lemon peel.
  
  For Glaze: Substitute lemon juice for orange juice.  Poke holes in warm
  loaves. Drizzle glaze over loaves.
  
  Source: Basic Rice Recipes for those with allergies
  Reprinted with permission from USA Rice Council
  Electronic format courtesy of Karen Mintzias
 
-----
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                                 HELP

Throughout the United States there are several organizations that offer
information and assistance for patients and families with celiac disease.

        The Gluten Intolerance Group of North America
        P.O. Box 23053
        Seattle, WA  98102-0353
        206-325-6980

        Celiac Sprue Association/United States of America (CSA/USA)
        P.O. Box 31700
        Omaha, NE  68131-0700
        402-558-0600

        Celiac Disease Foundation
        P.O. Box 1265
        Studio City, CA  91614-0265
        213-654-4085

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

                 ************************************

                              GLOSSARY

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



===========================================================================

All information and recipes presented in this file are copyrighted, and
protected by U.S. and international copyright laws.  The text is
reprinted with permission from the USA Rice Council, and was rendered
into digital format by Karen Mintzias.

Non-commercial distribution of this computer file is permitted as long
as its contents are unchanged and fully intact.

DISCLAIMER

While all information in this file is believed to be correct at the
time of writing, it is provided as is, with no guarantees made by the
transcriptionist (Karen Mintzias).

The USA Rice Council is in no way liable for any errors which may have
been made in the transcription of their publication to digital
(machine-readable) form.  Transcription of this text to electronic media
was performed by Karen Mintzias, who is not employed by, or otherwise
associated with, the USA Rice Council.

CREDITS

My thanks to the USA Rice Council for providing me with so many recipes
for rice, as well as permission to copy and distribute their materials!

The following addresses were included with the information I received:

  Headquarters
  -------------
  USA Rice Council
  P.O. Box 740123
  Houston, Texas  77274  USA
  Telephone: (713) 270-6699
  Fax: (713) 270-9021
  Telex: 794295 RICECOUNCL HOU

  Regional Offices
  -------------------------------------------------------------------------
  Europe & Middle East:       Africa, Eastern Europe & Former Soviet Union:
  USA Rice Council            USA Rice Council
  Weinbergstrasse 48          20-22 Rue Du Commerce
  8006 Zurich, Switzerland    Box 4
  Telephone: 252-4010         1040 Brussels, Belgium
  Fax: 252-3102               Telephone: 502-3608
  Telex: 845-817773           Fax: 502-6866

=========================================================================

 March 1995
 Karen Mintzias
 [Fidonet: 1:102/125]
 [Internet: km@salata.com]

