II AKS CAT 0 1 4 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