I use garbanzo flour, but only when I make falafel. It essentially makes a bean paste when rehydrated and has few of the qualities of grain flour.

I think the quinoa salad that you make will be a very welcome addition, and I do not think that you need to make anything else beyond what you have already listed. Personally, I would not feel the need to drop anything into the soup - side dishes should do fine.

Lars

Very easy Garbanzo bean Chocolate cake - can be cut into brownies. Very delicious - no one can guess there are garbanzo beans in there.

Here is a link that might be useful: Chocolate Garbanzo bean cake

Another one - Chocolate Macaroons. Also easy and yummy.

Here is a link that might be useful: Chocolate Macaroons

Another Macaroon I haven't had time to blog. Very delicious. The recipe makes a lot!

1 14-ounce Can Nonfat Sweetened Condensed Milk
1 tsp. Almond Extract
2 cups Sliced Almonds
2 cups Coconut Flakes, preferably unsweetened
1/2 cup Dried Cranberries
1/2 cup Chopped Shelled Pistachios
2 large Egg Whites
1/4 tsp. Salt

Garnish:
Bittersweet Or Semisweet Chocolate Chips
Dried Cranberries
Chopped Shelled Pistachios

Directions:
Position racks in upper and lower thirds of oven; preheat to 325F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Whisk condensed milk and almond extract in a large bowl until combined.

Pulse almonds in a food processor (about 10 quick pulses) until broken unto small pieces.

Stir the almonds, coconut, 1/2 cup cranberries and 1/2 cup pistachios into the condensed milk mixture.

Beat egg whites and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute. Fold 1/2 cup of the egg whites into the coconut mixture.

Add the remaining egg whites, gently folding into the mixture until just combined.

Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.

Bake the macaroons, switching the pans back to front and top to bottom halfway through, until the coconut is lightly golden, 18 to 22 minutes (sweetened coconut will brown faster than unsweetened). Let cool on the pans on a wire rack until cool to the touch, 30 minutes.

Optional garnish: Melt chocolate and drizzle on top or dip half the cooled cookie and let set on wax paper. Or sprinkle with cranberries and pistachios.

Bonnie

This post was edited by bons on Wed, Dec 5, 12 at 1:48

As good as those macaroons look, they have milk in them, so they are out.

That's a pretty drastic list of food restrictions. Is this by choice? Rather than try to to bake something, just stick with a fruit or veggie something or other, or a bottle of wine.

And enjoy the soup

Bob's Red Mill makes a gluten free cornbread mix that is also dairy free....something I think would go great with soup.

There are gluten free cornbread recipes on line as well.

You can find many more kinds of flour in a large Asian store.

Tapioca flour, bean flour, sweet potato flour, water chestnut flour, taro flour, etc.

dcarch

You could always make meringue cookies with or without the choc chips...

Not a baked good, but cholo tiki would go well with soup. They are a kind of Indian garbanzo/chickpea potato pancake.

Are eggs okay? I've made an orange juice flan that has no milk.

Most of the baked goods that I've made that don't have any of the flours have nuts.

Here is a link that might be useful: Manjula's Kitchen cholo tiki recipe

"She's gluten-intolerant, can't eat rice, oats, barley or any dairy."

Maybe I'm reading that wrong but rice is considered gluten free. Or is rice just an additional food she is sensitive to?

Teresa

AnnKatheryn, if you don't already know about www.diningdownloads, it is a free book site for kindle users. If you don't have a kindle, you can go to amazon and download the free kindle for pc. I am not affiliated with them, just get lots of free cookbooks from them! They have been having a lot of gluten free books lately. A friend is just begining her gluten free journey.

Teresa, I don't know the woman that the OP is talking about, but going from my own allergy testing, I would say it is an additional food sensitivity. I have a long list of food allergies, most of which manifest in weight gain. The MAJOR thing on my list is GARLIC which I avoid, except in tiny amounts infrequently. From that, I get hives from the shoulders up.

Tami

It's easy enough to substitute dairy milk for other milk if that's the only thing that needs replacing. Coconut milk or almond milk are my usual choices.

A fun little trick for dairy-free whipped cream that might be nice with fresh fruit: Refrigerate a can of full fat coconut milk for at least 24 hours. Remove, flip over so the bottom of the can faces up. Open the can, pour off the liquid and then you're left with the coconut cream which whips beautifully.

Teresa-- take it from one who has personal experience that someone who says that they are gluten free can also be intolerant to other types of flour. It's not always a "Gluten" problem.

While gluten isn't my main issue (actually wheat & yeast) it's simpler to say that I"m gluten free. I read labels scrupulously to suss out any garbanzo or legume flours as well. Frankly, many of the "gluten free" flours don't react well in my system either.

AnnKathryn, I would check first, but as far as I'm concerned, meringues are a great idea or possibly coconut or almond macaroons. What a nice neighbor you are!

Wild rice is not rice botanically speaking, but is it rice to the human body?

dcarch

How about some meringue based cookies?

Here is a link that might be useful: Fudgy Meringue Cookies

Ooooh Becky! I've made those before and they are terrific!

I've been wracking my brains, because I am so dependent on rice flour. But wouldntcha know it, I have a cornbread recipe from Annie that has a soymilk option.

Susan's Cornbread
Southern Cornbread
(Yield: 8 slices)
1 Tbsp shortening or oil for the pan
1 3/4 c. white cornmeal
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 Tbsp cider vinegar AND enough milk to equal two cups (soy milk works here too)
2 eggs

I have a note to add a couple tablespoons sugar if desired. But I did a crappy copy and paste job, so Annie if you're reading, can you weigh in on the baking instructions? Otherwise, eh, 350 til it looks done in a pan big enough to hold the batter? :-/

Tough situation. No dairy and nuts are questionable. What about eggs? Seems like a lot of people with dairy issues have egg issues too.

I'd call her up and ask for some details on what she can and cannot have. Maybe even what she misses most and do some research to see if there's a solution to what she misses. I think she'd appreciate that a lot more and be more comfortable with trying things than taking the chance that someone might bring something she can't have, as in some of the recipes posted. Another thing that most people I know with allergies appreciates is to bring an accurate ingredient list, even going so far as to bring the package(s) so they can look at it. My sister learned her lesson early on and now is "if in doubt, don't" with foods. A lot of people don't realize that corn meal, for instance isn't necessarily gluten-free, or people use something like the pan preparations which contain flour when they make something for others, without thinking. For that matter even cooking items, pans, etc, can hold enough flour residue to which some celiacs can react. My sister was advised to get rid of her toaster, cast iron cookware and even some of her baking things and she's not as severe as some.

Beverages sound like a good idea to start with until you're more familiar with the issues. Wine, maybe she can have gluten free beer if she likes that. Perhaps a punch, mimosas or similar.

Being cognizant of her needs you can still bring something for others that she can't have so don't feel that everything you bring every time has to be compatible with her.

Wow, you folks are awesome, thanks so much for taking the time to post ideas and recipes, I really appreciate it. I'm going to ask tonight if eggs/egg whites are on the OK list because those macaroons are a great idea (and are a favorite of DH as well).

Gluten is a protein found in wheat, barley and rye. It's also found in spelt, I've just learned. So all of those products are out, along with a laundry list of other foods that seem to cause her stomach to cramp up.

I love to bake - bread a couple of times/week, cakes, cookies, pies, etc. I feel badly for my neighbor as she's basically given up on all baked goods, which is why I thought I'd see if there were any possibilities for her that she might have overlooked.

publickman I've brought quinoa salad a couple of times and am not a huge fan, but it's a good fallback.

bons thanks so much for the recipes. The brownies and macaroons look great (assuming eggs are ok, I'd have to leave out the nuts) but the 3rd recipe won't work as was pointed out (milk).

mom4j47 yes, this is pretty drastic and not by choice but for health reasons. My neighbor gets very very sick when she eats something not on her OK list. All veggies and some fruits are always welcome so I often bring those.

Annie I'll check out the cornbread recipes (and ask her if cornmeal is ok). The meringue cookies look good although no nuts.

dcarch thanks for the hint about Asian groceries, I've got one nearby. I have no idea how to use these flours though - anything you can share about them? Wild rice is a grass and as such it's on her OK list. I haven't seen wild rice flour (if it even exists) but I've got a really good recipe for a wild rice salad (includes dried cranberries and almonds) that I could bring sometime, with the almonds on the side.

cloud_swift the cholo tiki recipe looks delicious - I know DH would love to try that.

Teresa yes, rice just an additional food she is sensitive to, which makes things difficult since it's often an ingredient in gluten-free flours and foods.

tami_ohio thanks for pointing out www.diningdownloads. I have a Kindle and will check it out.

chi83 I'll have to check with her on coconut milk. I'm assuming almond milk is not going to work. I didn't know that coconut cream whips.

compumom thanks, I'll see if meringues will work for her.

Becky thanks for the recipe!

Jessica thanks as well, I'll ask about corn meal because your recipe looks great.

cynic I'm going to see her tonight and so will ask about all the ingredients I'm not sure of. I didn't realize flour residue hangs around. She loves the gewurztraminer that DH brings on occasion, so arriving with baked goods is not really all that critical. Her basic approach is to make a soup that she knows she can eat and assume that any other contributions from guests are not going to be something she'll be able to have. If the contributions fit her diet, it's a bonus.

This has been a real education for me, both in getting to know this neighbor and in all the posts here. Thanks again to all who commented.

Update: no eggs, no nuts or nut flours. My neighbor showed me her stash of ground meals which included garbanzo, sorghum, corn, soy, quinoa, and buckwheat. I was focused on the garbanzo and corn because of the recipes posted here, so knowing they're in the allowed category was good news.

I'm looking forward to trying the chocolate cake and Chola Tikki in the coming weeks.

Is spam gluten-free?

What kind of egg replacer does your friend use? Some options: flaxseed "goop", psyllium, soy flour, banana, arrowroot, gelatin, tofu. If she has a favorite egg replacer I will try to rework one of my sorghum flour cookie recipes I developed for the local sorghum mill.

-Grainlady

Spam just might be gluten-free if it uses only potato starch :)

grainlady I don't know what kind of egg replacer my friend uses. I won't be seeing her until after the new year so will ask then. Thank you so much for your offer of a sorghum recipe. I'll update this thread when I have more info.

According to the Hormel site, yes, Hormel SPAM® is gluten free. I'd check the can though for other items that can affect the diet. Often these days they say gluten free, but you can also check the ingredients for other dietary issues. Processed items can slip in things.

You probably know that anything with "malt" in it is off limits for Celiacs. Your tidbit of trivia for the day.

This post was edited by cynic on Fri, Dec 21, 12 at 9:15

(Cynic, my comment was a joke in response to a spam post that was removed.)