Nosh, nosh a hamantasch

BS"D

Yes, it's that time of year again. Another holiday with a specific, gluten and egg based food of which my girlies cannot partake. Or can they?

I searched my cookbooks and on various gluten free blogs for a gluten free and egg less version of the traditional triangular shaped cookies eaten on Purim. They are named "hamantaschen" after Haman, the villain of the Purim story, and are said to resemble a three cornered hat he wore. After no luck locating an appropriate recipe, I emailed the good people at Better Batter, as they have a lot of ethnic and vegan recipes, to see if they had any suggestions. Their staff said I could just substitute their product for wheat flour in any recipe. My search continued. Lillie wanted me to make separate gluten free hamantaschen with eggs for her and egg less, wheat flour hamantaschen for Rosie. I told her I didn't have time to do two separate batches, while I munched on a store bought, egg full, wheat hamantaschen.

Then, my answer came in a manila envelope sitting most unexpectedly in my mailbox. I love getting large manila envelopes in the mail, as they usually contain something good. This was padded---even better. I looked at the senders name and address, and was puzzled as it was from my friend Shuli's mother. I had no idea why she would be sending me something. It was actually from Shuli's sister, visiting from out of town, who is the mother of a severely food allergic child. Her son is now outgrowing many of his allergies, and she was kind enough to pass on to me her copy of Simply Tempting: The Allergy Friendly Kosher Cookbook, by Blimie Frank and Beverly Israel. The cookbook actually claims to contain recipes which are egg, milk, nut, sesame and pea free. However, there are many Passover recipes which use potato starch, and thus are also gluten free. Included are egg less and wheat less cakes and kugels. Such recipes I have been wanting desperately! As I flipped through the book, I was pleased to see an egg less hamantaschen recipe. It calls for wheat flour, but following Better Batter's advice, I decided to go ahead and substitute gluten free flour. So enjoy, and nosh, nosh an egg free, dairy free and wheat free hamantasch!



This recipe is very large, but it can easily be halved. If dough seems too soft to work with, chill for 30-60 minutes before rolling out. I recently read that 2 Tablespoons to 1/4 cup gluten free flour should be added when substituting for wheat flour, as the gluten free flour doesn't absorb liquids as well. If this particular dough seems too liquidy, begin adding additional gluten free flour 2 Tablespoons at a time, until it achieves a firmer, but not stiff consistency.

Purim Hamantaschen
from Simply Tempting, second edition, page 106

6 cups gluten free flour blend (I use Better Batter)
1 cup sugar
4 teaspoons baking powder
4 sticks margarine
2 teaspoons vanilla sugar (or pure vanilla extract)
1 1/3 cup (plain) seltzer
desired filling (jam, prune lekvar, chocolate spread, poppy seed filling)

Preheat oven to 300F degrees.

Combine all ingredients. Knead into a soft dough.

Roll out onto a floured surface (roll between two pieces of waxed paper, or silicone mat with waxed paper on top, so dough doesn't stick to rolling pin or rolling surface). Cut into circles (use a glass or biscuit cutter). Fill with 1 teaspoon of desired filling (do not overfill, as the filling will spill over when baking). Fold all three sides together (to resemble a tri-cornered hat), and pinch closed as much as possible.

Bake 20-30 minutes (gluten free dough sometimes requires extra baking time ...an additional 10 minutes may be needed). Do not over bake; dough should not turn brown.

Cool on wire racks.

Store in airtight containers, or freeze in zip top plastic bags.

See Cookie Baking Tips.

"Maid"-a to Order

BS"D

Lillie came home from school the other day with telltale signs of cupcake consumption ringing her mouth. During one of the copious snow days we had in the past few weeks we made a fresh supply cupcakes for both Lillie and Rosie to take to school and keep in the freezer there in case of parties. They are clearly labeled with their names and what they are "free of", just in case someone glances at the last name and gives Lillie Rosie's or vice-versa.

She told me there was a party for her classmate Rachel, and her mommy came in and played games. Then she went on to describe the flower cake effusively. Not once did she mention that she wanted to eat the cake, or that it wasn't fair that she couldn't have the cake like all the other children. Lillie just took joy in the fact that her friend had a pretty cake, which she enjoyed looking at as a piece of artwork almost. I felt she had crossed a big threshold in terms of dealing with celiac disease. She could socialize and go out in the world and not chant the "no fair" rant when she cannot eat what everyone else is enjoying. Her own cupcake satisfied her desire for cake, and self-acceptance of her situation satisfied her emotionally.

Of course, it is always nice when everyone can eat the same thing. What a joy it was to open Maida Heatter's Book of Great Chocolate Desserts, and see a section entitled Cakes Without or Almost Without Flour. The "almost without flour" cakes generally called for a mere 2 Tablespoons of flour, which is easily replaced with potato starch or any gluten free flour blend. I have found that potato starch works well for such substitutions and is the cheapest among the gluten free flour choices. With Passover fast approaching, potato starch should be in abundant supply in the supermarkets---stock up! Perusing further into this book I found other gluten-free friendly offerings in other sections of the book, including a brownie made with oats and a flour less cake created especially for the current Queen Mother of England (maybe that's the secret to her longevity). Given the fact this book practically leaped into my hands at the library, I found these recipes even more serendipitous and delightful. They are good for everyone to enjoy, and if made with potato starch are terrific for Passover entertaining (except the oat recipe).

I have simplified the directions for this recipe to make it "busy mommy" friendly. Ms. Heatter uses all the best techniques though. If you are interested in doing it her way, consult the book. I am interested in using the least pans possible in the shortest amount of time.

Chocolate Oatmeal Brownies
from Maida Heatter's Book of Great Chocolate Desserts, p.p. 154-5

3 ounces (3 squares) unsweetened chocolate
1/4 pound (1 stick) sweet butter (or margarine)
1/2 cup dark or light brown sugar, firmly packed
1/3 cup honey
1 teaspoon vanilla extract
1 egg, lightly beaten
2 2/3 cup (gluten free) rolled oats
4 ounces (1 heaping cup) walnut halves or pieces

Adjust rack to the center of the oven and pre-heat oven to 425 degrees. Line a 9-inch square pan with aluminum foil, leaving 3-inches of foil hanging over the edge on each side. Spray with non-stick cooking spray.

Place the chocolate in a medium sized microwave safe bowl and heat for 2 minutes. Stir until completely smooth. Chocolate may be returned to the oven for 15-second intervals if not completely melted. Stir in remaining ingredients in the order listed. Pour into prepared pan, and pack down firmly, smoothing the top.

Bake for 15 minutes in pre-heated oven. Remove pan to wire rack to cool for 20 minutes. Then cover pan with a second rack, invert, peel off foil, and invert again, leaving the brownies right side up to cool completely.

Cut into thin bars, or chill first in the refrigerator to make cutting easier.

Yield: 24 bars

Get Fruity!

BS"D

This Saturday is the holiday of Tu b'Shevat, the new year of trees. We celebrate by eating all sorts of fruits, fresh and dried, and especially try to eat a "new" fruit---that is one we haven't tasted all year. I chose persimmon, they are just ripe and I look forward to digging in to the enticing burnt orange flesh.

A fun project and yummy dessert to make with the kids are fruit kebabs. Naturally gluten free, they are healthy and easy to make. To add an elegant touch you can serve with a chocolate dipping sauce that's a cinch to prepare. I prefer tropical and summer fruits such as pineapple, kiwis, berries, mangoes, etc. But if all you have on hand are apples, oranges and bananas, that's fine too. Like many recipes that are geared towards children, it's more about the process than the end result. What's important too is that children see the variety and attractiveness of fruit; not something that's "icky" and forced on them to eat. Start the process by taking the kids to the farmers market or supermarket and choosing what looks appealing to them. You can discuss where the fruit comes from and how they think it tastes.

If you want to make a more "grown-up" version of this dish, you can add some of your favorite liqueur to the dipping sauce. Almond or fruit flavored liqueurs work especially well. The amounts for the kebabs vary depending on how many people you are serving, so no specific cup measurements are given for the fruit in this recipe.

Fruity Kebabs

Any of the following fruit cut in cubes:
Pineapple
Mango
Papaya
Bananas
Plums
Peaches
Strawberries (halved)
Blueberries (whole)
Cherries (whole)
Grapes (seedless, whole)
Mandarin oranges (pith removed)
Bamboo skewers

Thread several kinds of fruit onto the skewers creating an attractive, repetitive pattern. Leave about an inch of skewer showing at either end. Arrange on a platter and cover with plastic wrap. Chill until ready to serve. Serve with warm chocolate dipping sauce.

Chocolate Dipping Sauce

1 - 8 ounce container non-dairy whipped topping (such as Rich's Whip) or heavy cream
1 - 10 ounce bag semi-sweet chocolate chips*
1 Tablespoon liqueur (optional)

In a medium sized microwave safe bowl, place sauce ingredients. Microwave on high for two minutes. Stir with a rubber spatula until smooth and thoroughly combined. If chocolate is not melted completely, return to microwave for 15 second increments, stirring in between until smooth. Allow to cool 10 minutes.

Divide into individual small bowls and serve alongside fruit kebabs.

*Any equivalent amount of sweetened chocolate can be used in any combination you like, from bittersweet to milk chocolate. If using bar chocolate, chop coarsely before placing in bowl.

Note: Leftover sauce may be covered and chilled until firm to create a truffle filling. Roll teaspoonfuls of firm chocolate mixture into grape sized balls, then roll in cocoa, confectioner's sugar or ground nuts. Chill until ready to serve.

Hold It!

BS"D

Last night night I feel like I broke the unbroken spell hanging over Lillie of not eating in restaurants. Since she was diagnosed neither she (nor we) have gone out to eat due to the fear and uncertainty of food prep that was not under our control.

Yesterday I decided to take the plunge. Our family was on an outing near a Chinese restaurant we used to enjoy several times a year, Eden Wok, in New Rochelle, NY. I broached the subject to Hubby and he was apprehensive at first. He really worried that Lillie may be "contaminated" by gluten. I was worried too. Noone likes to see their child writhing in pain. I decided to call ahead and ask if they do gluten free meals, they said they did. I know they have a very nice sushi selection, and tried to convince Lillie on the way over that this was the "safest" option. But given the fact that she's never eaten sushi and she's five, I decided not to push the issue.

The takeout menu totes a sticker that says: Food Allergies? If you have a food allergy, please speak to the owner, manager, chef or your server. That put me at ease somewhat. When we sat down, I looked over the menu and felt frustrated. It seemed like everything was either coated or wrapped in flour. Many kosher Chinese restaurants have an "American menu" (which I thought they did), and would allow me to go with something simple like a hot dog (whose ingredients I could check and french fries). But they didn't, so I kept looking. Prior to being diagnosed with celiac disease, Lillie's favorite dish was lo mein. I spotted a section of rice noodle dishes. Our waiter didn't speak English so well, so I was a bit nervous about having a discussion about allergants with him. Instead I chose to go over to the manager and ask my questions directly. He was very hospitable, and told me the rice noodles have neither eggs nor flour (the lo mein noodles have eggs...bad for Rosie). But, the dishes themselves do have eggs and soy sauce. I asked if those could be omitted. He assured me they could, but seemed to convey that the taste without the soy sauce wouldn't be optimal. I decided Lillie could live with that. So I sat back down and I ordered one chicken chow fun hold the soy sauce and one hold the eggs and any sesame the dish may have.

The items came to our specifications and the kids dug in. Rosie had been very cranky as she eyed the crispy noodles on the table which she couldn't have them because they contained eggs. Then she wanted some broccoli from my chicken dish. As far as I could see there was no problem, but ever cautious Hubby (by the way I'm not a negligient mother, but I guess Hubby is even more cautious than I) wanted to ask if there were any allergants in the chicken dish. The waiter said the chicken may have been marinated in egg. I held my breath as I realized if my chicken pieces were marinated in egg, then in all probability so were the ones in Rosie's dish. We had a problem on a couple of occaisions in the past where she threw up after eating steamed chicken and vegetables--no sauce, what we thought was a safe dish. We were puzzled until we inquired at the restaurant and where told even the steamed chicken is marinated in egg whites. The waiter returned and told us, much to my relief, the chicken was fine. Rosie happlily munched away on my broccoli. She was even happier that she could have the fortune cookies which were eggless...that was a real treat. Lillie handled her fortune cookielessness maturely. I think she is beginning to see that she must be resigned to the reality of her situation. The restaurant also gives orange segments for dessert.

I considered our trip a success, but Hubby reminded me we wouldn't really know until the next day when we see if her stomach is bloated. This morning I asked her first thing how she felt, and was overjoyed when she answered simply, "Fine."

One caveat. Although I was boasting to Lillie that sushi (without soy sauce to dip, of course) is the best option. I noted at the sushi bar that the salmon pieces had a fake crab roll (a.ka. surimi) resting on them. Any self-respecting celiac knows that fake crab rolls generally have gluten. So be wary. You may also wish to ask the sushi chef to change his plastic gloves and even put a fresh piece of plastic wrap on the bamboo mat he uses for rolling the sushi. Always be wary of the little things that can set of a reaction.

Eden Wok in New Rochelle has an "all you can eat buffet" on Monday nights that included sushi (as of the last time I was there on a Monday night). This is an especially good deal as sushi can be expensive in general.



If you can't get to a restaurant, try this recipe from Martin Yan (fave Chinese cook) for vegetarian chow fun. Most chow fun recipes I found contained oyster sauce, which is not acceptable in kosher cooking. This recipe featured on the Food Network is complete without the oyster sauce.

Hakka Vegetarian Chow Fun

Ingredients

Sauce:

• 1/2 cup vegetable broth
• 2 tablespoons gluten free soy sauce
• 1/2 teaspoon sugar

Chow Fun:

• 2 dried black mushrooms
• 12 ounces fresh or 8 ounces dried flat rice noodles, about 1/4 inch wide
• 2 1/2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon minced ginger
• 1 cup shredded napa cabbage
• 3/4 cup shredded carrot
• 3/4 cup bean sprouts
• 1/2 cup chopped Chinese celery or 1 small celery stalk, julienned
• 1/4 cup sliced preserved vegetable or mild kim chee (optional)
• 3 green onions, cut into 1 inch lengths
• 1 egg, lightly beaten

Directions:

Sauce

1. Combine sauce ingredients in a small bowl; stir until sugar dissolves.

Hakka Vegetarian Chow Fun

1. In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and thinly slice caps.
2. If using dried rice noodles, soak in warm water to cover until softened, about 15 minutes; drain.
3. Place a stir-fry pan over high heat until hot. Add 2 tablespoons of the oil, swirling to coat sides. Add noodles and stir-fry for 1 minute. Add half the sauce and stir to evenly coat noodles. Remove noodles from pan.
4. Return stir-fry pan to high heat. Add the remaining 1/2 tablespoon oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add mushrooms, cabbage, carrot, bean sprouts, celery, preserved vegetable, and green onions. Stir-fry until vegetables are tender-crisp, about 2 minutes. Push vegetables to side of pan, add egg, and stir-fry until egg is cooked, about 1 minute.
5. Return noodles to pan and toss gently. Add the remaining sauce, stir to evenly coat, and cook for 2 minutes. Serve.

Yield: 4 servings

Sugar Cookie Baking with Lillie

BS"D


Snow day season is upon us, and it seems like the day is longer when you have the little ones to to entertain unexpectantly. One of my and their favorite things to do when we are stuck in the house is to bake. When the baking involves icing and sprinkles...even better. Sugar cookies are the perfect canvas for your little ones artistic efforts. Just because you've gone gluten free, doesn't mean you have to give up this treasured parent-child activity.

I feel sugar cookie making is a good option when you have hours to occupy, because it is a multi-part activity. First you have to make the batter, then cut out the cookies, bake and finally decorate. You can even push your children's creative talents further by wrapping the cookies up in a creative manner, attaching cards (homemade...yet another activity to occupy the kiddies) and distributing to friends.

A few years ago I starting using a shortbread recipe when I needed an eggless sugar cookie recipe for Rosie. It was superior to any of the allergy free sugar cookie doughs I tried, as it kept it's shape better-- which is a good quality for a cut-out style cookie. Many traditional Scottish shortbread recipes are made with rice flour, so you're ahead of the game in terms of gluten freeness.

Most sugar cookie recipes require chilling for several hours. If your kids don't have the patience for the chilling time required of sugar cookie dough, you can prepare the dough the day before and chill overnight. I like to make a double batch of dough and form logs out of the extra dough. I wrap them well in plastic wrap and pop in a ziploc on which I write the baking instructions. Then I freeze the logs, and have when needed, I have my own prepared dough logs-- just like the type made by that famous doughboy. The dough is very versatile and can be sliced, dipped in sprinkles, coconut or ground nuts and baked, rolled out for cut-out cookies, and even used as a pie crust.

Below I provide a recipe for gluten free sugar cookies (but you may use any of the abundance of recipes available), as well as step-by-step instructions with visuals courtesy of Lillie.

The cookie recipe I use is adapted from a recipe for Shortbread Hearts (p. 261) in The Silver Palate Cookbook by Julee Rosso and Sheila Lukins (may she rest in peace). I used Jules Gluten Free All Purpose Flour, but you can try your favorite gluten free flour blend, although you should make sure if it does not contain xanthan gum, add 1/4-1/2 teaspoon to the batter.

Gluten Free Sugar Cookies

3 sticks unsalted butter or non-dairy margarine such as Earth Balance Vegan Buttery Sticks, softened
1 cup confectioner's sugar
31/2 cups all-purpose gluten free flour blend (with xanthan or guar gum), such as Jules Gluten Free All Purpose Flour or Better Batter
1/2 teaspoon salt
1 teaspoon vanilla extract (or 1/2 teaspoon vanilla and 1/2 teaspoon almond or orange extract)


1. In a large bowl using an electric mixer on medium speed, cream together butter or margarine and confectioner's sugar until light and fluffy.

2. Sift flour and salt together and add to creamed mixture. Add vanilla and blend throughly.

3. Form dough into a ball and wrap in plastic wrap. Chill 4 to 6 hours.

4. Pre-heat oven to 325F degrees. Line 2 large cookie sheets with parchment paper, or spray with non-stick cooking spray.

5. Roll out chilled dough to approximately 1/4- inch thickness. Using cookie cutters, cut dough into desired shapes. Carefully transfer to cookie sheets with a spatula. Decorate with sprinkles if desired.

6. Bake for 15-18 minutes, until they just start to turn light brown.

7. Cool on baking sheet for 5 minutes, then transfer to a rack with a spatual to cool completely. Ice and decorate as desired.

Yield: Approximately 2 dozen cookies

Hints and Tips for Perfect Sugar Cookies

Lightly spray cookie sheets with water before laying down parchment paper. This will help keep the paper in place, and secure the cookies on the baking sheet. You can buy empty plastic bottles at the dollar store or any hardware store. Never use a bottle that held chemicals.

To easily roll out your dough, place between two sheets of plastic wrap before rolling out. If you have a metal rolling pin, chill before using. If your dough gets too "mushy", chill a metal cookie sheet and place on top of dough for a few seconds to harden.


Dip your cookie cutters in gluten free flour or cornstarch before cutting to keep them from sticking to the dough, and help to keep the desired shape of your cookies.


Use a spatula to transfer shapes to cookie sheet and don't overcrowd. If you fill up your sheets, refrigerate dough until you are ready to make the next batch. You can find inexpensive cookie cutters at dollar and craft stores on sale.



Have on hand a variety of sprinkles, chocolate chips and dragees to decorate your cookies. Betty Crocker and Wilton both make cake decorating items that are gluten free. Remember this endeavor is messy, but it can all be cleaned up with the vacuum at the end of the day.

Store finished cookies in airtight containers, or freeze in ziploc bags up to 3 months.

Party Planning

BS"D

This morning the girls were setting up a pretend birthday party in their playroom. They laid out plastic play cups and plates, Lillie donned a birthday crown, and as far as I could tell Daisie was the only guest. I overheard Rosie tell Lillie that the cupcakes were gluten and allergic for her. Lillie responded that at this party noone is allergic to anything. I thought it was bittersweet. Cute in how even in play Rosie warned Lillie to be careful of the cupcakes, yet a bit sad that my girls could only eat whatever they want in pretend play.

In reality, one who has special dietary needs must be prepared for parties and celebrations. Our holiday season just ended, and for many around the world theirs is just beginning. I have a few strategies to help manage parties with your celiac or allergic child (or even yourself). But, above all your mantra needs to be "Be Prepared!"

1. Talk to your Host: Although it may be awkward to grill your host on what they are serving, it is necessary. I don't expect the host to prepare anything special for my children, but I do try and find out if there is anything they can eat. Recently, a very nice mother sat on the phone with me and read ingredient lists from items she planned to serve at her child's birthday party. I told her it wasn't necessary, but she very much wanted to provide food for Lillie.

2. Cross Contamination Conundrum: After ascertaining from your host whether or not your children will have something to eat at their home, you now have to explain that just because the food is gluten/allergy free doesn't mean they can put it in their mouth. You must explain the dangers of cross contamination, especially at a party when the food is often buffet style, and people may stick a serving spoon from permissible food into non-permissible food and back. Ask if they can take off your child's portion before the food even leaves the kitchen. I was very proud of Lillie when the mother of the birthday girl told me that Lillie said she didn't feel comfortable eating a certain snack even though she knew it was gluten free, because the children were sticking their hands in non-permissible food at the same time. The best thing you can do is prepare your children to advocate for themselves...you can't be there with them 24/7!

3. Pack a Lunch: There may not be food your children can eat at someone else's house, therefore you should pack them an appropriate meal and snack. I find it's always good to try and have your child's meal "fit in" with what the host is serving. This seems to foster a sense of inclusion. For a party last week, I spoke to the mother and found out what she was serving, then prepared a "corresponding" meal for Lillie. The other kids were having pasta, flavored potato chips and cake. So Lillie had gluten free pasta, plain potato chips and a gluten free cupcake. Her friends are used to her toting along food, and it's now basically non-issue. She came home talking excitedly about the games she played and a magic show, and not once mentioned the food.

4. Share a Dish: Ask the hostess if you can bring a main dish or dessert to the party that everyone can enjoy. This way your children will definitely have something to eat, and they won't feel "different". Gluten free lasagna is a good choice, as it is almost indiscernible from the wheat variety (I use Tinkyada brand noodles). Bring something that travels well, such as a casserole or salad. Pyrex makes a line of baking dishes that come with insulated carriers and hot/cold packs. They work beautifully and your dish can hit the table even without being heated up. The less it is "handled" the less risk you have for cross contamination. A plate of cookies or brownies is a good choice, as you avoid the need to use serving utensils. You don't have to worry about someone cutting into a glutenful cake and then using the same cake server for a gluten free cake.

Overall, you want to make the situation run as smoothly as possible for your child so they (and you) can enjoy the celebration! This means a bit of legwork on your part, but it is worthwhile in the end.


This versatile meatless recipe is from one of my favorite cookbooks, Vegetarian Pleasures by Jeanne Lemlin. It can be used either as a main course served with rice on the side or warm corn tortillas. Or, it makes a nice hot dip served with tortilla chips. The original recipe calls for dried beans and whole tomatoes, but why make your life hard, I substitute canned beans and diced tomatoes. The prep time is under 30 minutes with this simple sub.

Baked Mexican-style Beans with Sour Cream and Chilies
adapted from Vegetarian Pleasures by Jeanne Lemlin, p. 50

2 - 15 ounce cans kidney or pinto beans, rinsed and drained
2 Tablespoons olive oil
2 medium sized onions, diced
2 cloves garlic, minced
28- ounce can diced tomatoes
1 Tablespoon tomato paste
4 -ounce can mild green chilies, drained and diced (optional)
1/4 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
1 cup sour cream or non-dairy sour cream substitute
2 cups grated (8 ounces) Monterey jack or cheddar cheese or non-dairy soy cheese

1. In a large pot, heat oil over medium heat. Add the onions and garlic and saute for 5 minutes. Add the tomatoes, tomato paste, chilies, oregano, salt and pepper, and raise the heat to high. Cook for five minutes. Add beans, lower heat and simmer for 15 minutes (at this point you can use the beans as a vegetarian chili if you wish).

2. Pre-heat oven 375 degrees. Put half of the bean mixture in a large casserole sprayed with non-stick cooking spray, cover with half of the sour cream and half of the cheese, add the remaining bean mixture, and top with sour cream and cheese.

3. Bake for 20-30 minutes, or until hot and bubbly.

Serves 4 as a main course

Generally Speaking

BS"D

I just received a great link to General Mills Live Gluten Freely site. It lists all the General Mills products (and there are many) that are gluten free. Although I realize the main motivation is sales, I still thank General Mills for providing this invaluable information. I wish more companies would jump on the bandwagon and provide clear nutritional information at the click of a mouse.

The list includes such products as Betty Crocker Gluten Free Baking Mixes, Fruit by the Foot and Chex cereals! The list is convenient and worth forwarding to friends and family who may be in a position to feed your gluten free child.

The site also includes some good recipes using General Mills products---of course.

Below is a recipe from the General Mills Live Gluten Freely website utilizing the fabulous Betty Crocker Gluten Free brownie mix

Turtle Brownies

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Prep Time: 20 Minutes
Total Time: 2 Hours
Makes: 16 Servings
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1	box Betty Crocker® Gluten Free brownie mix
	Butter and eggs called for on brownie mix box
25	caramels, unwrapped
2	tablespoons whipping cream
1	teaspoon gluten-free vanilla
1	cup semisweet chocolate chips
1/2	cup coarsely chopped pecans

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of (8- or 9-inch) square pan. In medium bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 minutes.
2.	Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans.Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans.
3.	Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by 4 rows.