II AKS
CAT
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GLUTEN-FREE page 100
ak.t
111
411 \‘);10t
•
•
(Formerly Oak Farms)
SUPER SPECIALS
GARDEN FRESH
CATTM 45:
LEAN'S GARDEN FRESH
GREEN BELL
GREEN ONIONS
PEPPERS or
BUNCH RADISH
or
CUCUMBERS
F
F
o
R $ 1
R OAK
1 PARK LOCATION ONLY
5 °
4j GLATT PACKING CATS STYLE
CATTLEMAN
-Ale
- KOSHER HOUSE SEMI-BONELESS
MEAL MART
BEEF
$ 97
BEEF
FRANKS 2
LB.
9 1B.9 RIB
7-10
lb. Avg.
16 OZ. PKG. Cut or Tied FREE
AT FARMINGTON LOCATION ONLY
AT FARMINGTON LOCATION ONLY
NEW CROP
CALIFORNIA MOUNTAIN 39
BARTLETT
SOUTHERN
LB.
EARS
BETTER MADE A 9
POTATO
CHIPS
y
0
YAMS
3LBS. F R
CARAMEL
99
APPLES
14 OZ. BAG
c
3 PACK
OAK PARK LOCATION ONLY
MEAT DEPT. WILL BE OPEN AT OUR OAK PARK LOCATION MID-OCTOBER
You'll come in for our prices and come
back for our quality. Guaranteed.
variation to the original recipe,
a gluten-free challah was cre-
ated. Jeremy happily braided,
baked and devoured. This mix
which is also lactose-free, has
been added to the gluten-free
line.
When experimenting with
your own gluten-free baking at
home Ms. Hinson offers the fol-
lowing tips:
• The "wonderfood" of gluten-
free cooking is a natural gum
called zanthan gum, a break-
through in making "normal
tasting" yeast breads without
the natural elasticity of gluten.
Available by mail order from Di-
etary Specialties Inc., P.O. Box
227, Rochester, NY 14601. Tel:
800-544-0099.
• Best results come from
mixing a combination of gluten-
free flours and starches. A
handy mix to keep on hand:
combine equal parts of potato
starch and cornstarch. Replac-
ing wheat flour with this mix is
a simple one-for-one substitu-
tion.
• Eggs, applesauce, butter-
milk, yogurt, mashed banana
are just a few foods which may
be used to replace the elastici-
ty of gluten.
• Other gluten free flours are
rice flour (brown, white and
sweet); tapioca flour; rice bran
which adds fiber, and soya
granules which should not re-
place more than a quarter of
flour in a recipe.
• Ifs important to clean beat-
ers, bowls, pans and all cooking
utensils carefully before baking
anything gluten-free. Residual
wheat flour from other family
cooking may find its way to con-
taminate your baking.
Recipes below are from Beth
Hillson's recipe files.
For mail-order and informa-
tion: The Gluten-free Pantry
Inc. P.O.Box 881, Glastonbury,
CT 06033-0881. Te1:203-633-
3826
A cup toasted pecans
cup Perky's Nutty Rice
Cereal*(or any crunchy
rice cereal)
grated rind of 1 large
lemon
cup packed brown sugar
11/4 cups brown rice flour
1 /2 cup potato starch
cup cornstarch
1 tablespoon baking
powder
1 teaspoon baking soda
1 teaspoon salt
1 /4 teaspoon zanthan gum
(optional)
4 tablespoons margarine,
cut into small pieces
juice of 1 large lemon
1 cup vanilla yogurt
2 egg whites, lightly
beaten
2 tablespoons milk and 1
tablespoon brown sugar
to brush tops
* Perky's Nutty Rice Cereal
available from health food
stores and some supermarkets
Preheat oven to 400 degrees.
Line a cookie sheet with parch-
ment paper or coat sheet with
vegetable spray. In a food
processor, chop ginger root. Re-
move and reserve. In same
work bowl, chop apricots. Add
to ginger root. Coarsely chop
pecans and add to mixture. Add
rice cereal and lemon rind and
reserve.
In medium bowl, combine
sugar, rice flour, potato starch
and cornstarch, baking powder,
baking soda, salt and zanthan
gum. Stir to combine. With a
fork or fingers, cut margarine
into dry ingredients until tex-
ture is that of cornmeal. Beat
yogurt, lemon juice and egg
whites to combine. Add to flour
mixture and mix just until
moistened. Fold in ginger mix-
ture.
Using a IA cup measure, scoop
batter onto pan, about 1-inch
apart. Brush with milk and
sprinkle with sugar. Bake 14-
16 minutes in preheated oven.
Serve warm. Makes 16-18.
1
'h
Prices Good Thru 9/22/94
OPEN 7 DAYS TO THE PUBLIC
PERSONAL CHECKS AND FOOD STAMPS ACCEPTED
N
I-696
Cattleman's
■
GLUTEN-FREE DOUBLE
CHOCOLATE COOKIES
-ci
Cattleman's
§'
O
N
9
! Mosteruard.
Mile
8 Mile
23101 COOLIDGE,
OAK PARK PLAZA • 546-4355
VISA
31550 GRAND RIVER, UPTON
FARMINGTON PLAZA • 471-3210
and River
,%•
2
CJ
SPERBER'S KOSHER CATERING
FOR ALL OCCASIONS ALL THE TIME
• BETH ACHIM
• BETH ABRAHAM
HILLEL MOSES
41?
• B'NAI MOSHE
• JEWISH COMMUNITY
CENTER
FOR ME VERY FINEST IN KOSHER CATERING
AT AFFORDABLE PRICES
102
357-2910
661-5151
Under The Supervision Of The Council Of Orthodox Rabbis
ESS EQU IPIO
147-14f
BIRMINGHAM
1489 S. Woodward
646-8477
ROCHESTER HILLS
3140 Walton Blvd.
375-9707
GLUTEN-FREE APRICOT,
LEMON AND GINGER
SCONES
1 piece fresh ginger root
(about 1-inch round and
1'/2 inch thick)
1 cup dried apricots
16 ounces semi-sweet
chocolate chips
3 /4 cup unsalted butter
cup potato starch
th cup cornstarch
1 teaspoon salt
1 /2 teaspoon baking powder
1'/2 cups sugar
4 eggs
1 tablespoon gluten-free
vanilla extract
4 cups white chocolate in
1/4-inch pieces OR 2 cups
chopped walnuts
Preheat oven to 350 degrees.
Line cookie sheets with alu-
minum foil, shiny side up. Com-
bine chocolate chips and butter
and melt over low heat. Com-
GLUTEN-FREE page 104