Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Barley flour 1 c Soy flour AND
1 c Cornmeal 3/4 c Potato flour
1 1/3 c Oat flour (old-fashioned) OR 3/4 c Rice flour
1 1/2 c Quick-cooking oats 1 c Tapioca flour
3/4 c Potato flour 1/2 c Cornstarch AND
1/3 c Potato flour AND 1/2 c Of either rye, potato, or
2/3 c Rye flour Rice flour
1 1/3 c Rye flour

For each cup all-purpose white flour, one of the following may be
subsitituted from the above list. Cornstarch, potato starch,
arrowroot, or instant potato flakes will thicken gravies and
puddings. And in most recipes calling for bread crumbs, you can
substitute pure rye bread crumbs, crushed rye wafers, corn flakes,
potato chips, instant potato flakes, or cornmeal.
For further reading, get Marion Wood's 'Gourmet Food On A Wheat Free
Diet' and 'Delicious and Easy Rice Flour Recipes'. If you cannot find
a copy, write to: Charles C. Thomas, Publisher, 301-327 East Lawrence
Avenue, Springfield, Ill. 62717. A pamphlet of wheat-free recipes is
also obtainable for a small fee, from the U.S. Dept. of Agriculture in
Washington, D.C.

*From an article by Mrs. Lissy L. Weirich*

~Posted for you by Michelle Bruce
Submitted By MICHELLE BRUCE On 02-19-95

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