chi83- I'll post my go-to cookbook titles and favorite recipes in them, as well as a few recipes. You may find copies of these, and other GF cookbooks, at your local library. -Grainlady "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam - be sure to check out her web-site - www.elanaspantry.com -Pecan Shortbread Cookies -Cheddar Cheese Crackers -Banana Blueberry Muffins -Cinnamon Apple Muffins -Date Pecan Muffins (a HUGE favorite) -Zucchini Bread -Eggplant Parmesan -Savory Vegetable Quiche -Asparagus Onion Quiche -Kale Tart with Cranberries "Specific Carbohydrate Diet" \- Erica Kerwien \-Sour Cashew Cream (dairy\-free version of sour cream) \-Zucchini Sticks \-Parmesan Crackers \-Almond Saltine Crackers \-Tabbouleh (made with cauliflower) \-Sandwich Rounds (good sandwich bun substitute) \-Banana Bread (BEST recipe I've tried, and there have been many trials) \-Pumpkin Bread \-Roasted Ratatouille \-Recipes where cauliflower is substituted for high\-glycemic rice: Fried Cauliflower Rice, Roasted Cauliflower Rice "The No-Gluten Cookbook" - Series Editor, Kimberly A. Tessmer, R.D., L.D. -Crunchy Cornbread Squares (Can be used for sandwiches, especially good for grilled cheese sandwiches - as well as cornbread. Makes a 13x9" pan and is freezer-friendly.) "Cooking with Coconut Flour"\- Burce Fife, N.D. (many of these recipes are available on\-line; many have stevia as a sweetener option) \-Coconut Bread (An all\-purpose loaf, good toasted or used for French Toast.) \-Lots of good muffin recipes (make 6 muffins per recipe) \-Cream Cheese Squares (egg\-free) ~~~~~~~~~~~~~~~~~~~~~~~~ My version of gluten\-free baking mix (Bisquick substitute) (makes 1\-cup) 1/2 c. almond flour (Honeyville or homemade) 1/2 c. hi\-maize resistant starch OR Jay Robb unflavored Whey Protein Isolate OR Pamela's Gluten\-Free, Wheat\-Free Baking Mix 1\-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil Place in a mini\-food processor, or in a bowl and mix with an electric mixer, until coconut oil is mixed into dry ingredients. (Note: you can use a pastry blender or fork, but the FP or mixer mixes it quicker and better.) I use this mixture for "Impossible Pumpkin Pie" (a crustless pumpkin pie recipe, and many other Bisquick recipes. ~~~~~~~~~~~~~~~~~~~~~~~~~~ Oatmeal Buttermilk Pancakes (Yield: 4\-6 small pancakes) In a 2\-cup measuring cup place: 1/2 c. quick oats (optional) 1 T. buckwheat flour OR Hodgson Mill Buckwheat Creamy Hot Cereal OR unsprouted OR sprouted buckwheat 1/3 c. buttermilk (or kefir, yogurt) Mix, cover and soak overnight at room temperature. Add and mix in: 1 egg 1 T. melted coconut oil Add dry ingredients: 1 T. palm sugar 1/4 t. baking powder 1/4 t. baking soda 1/4 t. salt Mix well. Add more liquid if the batter seems too thick. Make into small 3\-4\-inch pancakes. I make 4 pancakes at a time on my 11\-inch griddle. PEANUT BUTTER CRUNCH COOKIES 1 stick butter 3/4 c. peanut butter 1 t. baking soda pinch of salt 2 eggs 1 c. unsalted dry roasted peanuts 1/2 c. raw or roasted sunflower seeds 1/2 c. almond flour 1/2 c. palm sugar 1/2 c. mini semi-sweet chocolate chips 1/2 c. unsweetened coconut 1/2 c. cacao nibs (optional) Preheat oven to 350-degrees. Place parchment paper on 2 baking sheets. Melt butter and peanut butter together (microwave or stove-top). Cool slightly, if hot, and place in large mixing bowl. Add eggs and mix well. Add remaining ingredients and blend using an electric hand-held mixer. Using a #50 portion scoop, place the dough on the baking sheets and slightly press to flatten. Bake for 12-minutes. Makes about 40 cookies. Place on wire cooling racks to cool completely. MICROWAVE GLUTEN\-FREE CURRANT BREAD (This is adapted from a recipe I found on\-line and reminds me of an Irish\-style currant bread I made before going wheat\-free, and what we use for toast for breakfast.) Mix well in a 2\-cup measuring cup, or small bowl, using a hand\-powered rotary egg beater or with a fork: 1 lg. egg 1 t. water 1\-2 t. agave nectar OR low\-glycemic coconut nectar\* (or other sweetener of choice) 2 T. buttermilk (kefir or yogurt will also work) pinch of salt Add: 2 T. all\-purpose GF flour (Pamala’s, Bob’s Red Mill, etc.) 2 T. almond flour 2 T. quick oats (or other gluten\-free flakes) After batter is mixed, add 2 T. currants and stir to blend then into the batter. Place the batter in a prepared dish (spray with PAM) \- use a ramekin, mug, or glass bowl that easily holds at least 8\-ounces of liquid. Straight sides work better than rounded sides (I use a ramekin.) Microwave for 2\-minutes on HIGH (more or less time, depending on your microwave \- you may need to adjust it 15\-seconds one way or another). Flip out of baking container onto a wire cooling rack and cool completely. When cool, slice the bread into rounds using a long serrated bread knife. TIP: I place the muffin in a shallow lid, like a cottage cheese container lid or other lid that will accommodate the bread \- anywhere from 1/4\-inch to 1/2\-inch deep. Use the lid as a cutting guide so you get slices about the same thickness. Toast the slices for serving. \* Coconut Nectar \- le$$ expensive homemade version: 1\-1/2 c. palm sugar, ½ c. water. Heat over low heat until dissolved. Store in a jar in the refrigerator. Almond Flour Bread (source: somewhere on-line, with my changes) 2-1/2 c. almond flour 1/2 c. oat fiber (I use hi-maize resistant starch, or spent rye flour or buckwheat flour) 1/4 c. unflavored whey protein powder 1 T. granulated erythritol (I use Swerve) 2 t. baking powder 1/2 t. baking soda 1 t. xanthan gum (do not omit) 1/2 t. salt 6-oz. Greek yogurt (I use drained kefir curd) 6 T. butter, softened (I use coconut oil) 4 lg. eggs 6 T. almond milk (I also use coconut milk or milk kefir or coconut kefir - whatever I happen to have) Preheat oven to 325-degrees F. Grease a 10x4-1/2 loaf pan. In a medium bowl, whish together the almond flour. oat fiber, whey protein, erythritol, baking powder, baking soda, xanthan gum and salt. In a large bowl, beat together yogurt and butter until smooth. Beat in eggs, one at a time and scraping down bowl and beaters as needed. Add almond flour and beat until combined. Beat in almond milk until thoroughly combined. Spread batter in prepared loaf pan, smoothing the top. Bake 45-50 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Let cool in pan 15-minutes, then flip out onto a wire rack to cool completely. [Note: Slice in thin slices.] QUINOA PANCAKES (adapted from a recipe found on\-line) 1 c. soaked quinoa (or quinoa sprouts \- raw) made from 3/4\-cup of dry quinoa\* 1\-2 T. raw honey (agave nectar or coconut nectar) 1\-1/2 T. coconut oil 1 egg 1/2 T. coconut flour 1/4 t. cinnamon 1/2 T. baking powder 1/4 t. salt \*To make quinoa sprouts: Using 3/4 c. quinoa, thoroughly rinse in a strainer and soak in a bowl with enough water to cover the quinoa by an inch or two, overnight. In the morning drain the water (use a fine\-mesh strainer). Measure out 1\-cup and use with the following directions. 1\. Process quinoa sprouts in food processor or blender until a wet batter is formed, 3\-5 minutes. 2\. Add wet ingredients and process until blended. 3\. Mix dry ingredients together in a separate bowl. Add dry mix to batter and mix well. 4\. Heat greased skillet or griddle on low/medium heat. 5\. Using 1/4 cup of batter at a time, place on skillet/griddle. 6\. Cook for about 2\-minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. Flip pancake and cook for a minute or two. \[Grainlady Note: Make the cakes small \- more like pikelets \- and cook slowly on LOW heat for best results.\] ~~~~~~~~~~~~~~~ SUPER\-SIMPLE BANANA COOKIES 2\-3 mashed bananas 2 c. oats 1 c. chopped dates (or other dried fruit \- cranberries, cherries, blueberries, apricots snipped into 1/4\-inch cubes using kitchen scissors) 1/3 c. coconut oil 1 t. vanilla pinch of salt Preheat oven to 350\-degrees F. Mix ingredients well, drop by teaspoonful onto parchment\-lined baking sheets (I use a \#50 or \#70 portion scoop). Press the dough until about 1/4\-inch thick. Bake 20\-25 minutes until golden brown. Options: use 1/4\-1/2 c. mini semi\-sweet chocolate chips, chopped nuts, cacao nibs..... \[I usually make this recipe using 1 banana, 1 c. oats (I use sprouted oats I dehydrate and flake), 1/2 c. dried fruit/nuts/chocolate chips/nibs....or a mix of those, 2 T. coconut oil, 1/2 t. vanilla and pinch of salt. Makes 1 baking sheet of cookies \- or about 20 small cookies. I bake them on a parchment\-lined pizza pan in my Convection/Microwave oven or solar oven.\]

I believe that many people are being misled when it comes to the true nature of the diet of the Hunza people. Let me tell all of you some facts I have extracted from a book I've had for years. This excerpt comes from the book "No Oil, No Fat Vegetarian Cook book by Trudy Hoffman" Copyright 1970 The Low Fat Diet of the Hunza People By Jay M Hoffman, PhD: One reason the people of Hunza land live well into their hundreds and die of old age, and not disease is their low-fat diet. Oil, Fat, and grease cannot be purchased in Hunza land. The only oil the native people ever use is from the apricot kernel; and they make very little of it, and it is used only medicinally. When a person is cut, it is washed with wine (which is antiseptic), and then saturated with raw apricot kernel oil. The people in Hunza land are doing something right. Americans could easily live for over a hundred years and die of old ageif they would live like the people in Hunza land. America is the wealthiest and most highly educated nation in the world, yet it is also the sickest, as over 55% of citizens die of blood-vascular and heart disease. 20% die from cancer, and that is rising! All cooking oils and fats go through a refining process. Even though a label may read "Cold Pressed", that does not mean "Cold Processed". Cold processed oil is virtually impossible to find, except maybe in Italy! Truly cold processed oil will even become rancid in the refrigerator after a short time. Most oils are cold pressed initially, then cooked and refined so they will not spoil. So, while the label may say "cold pressed", they do not tell you that they cook the oil afterwards! Here is what you need to know: A statement from Scott Grundy, FDA: "It is most likely that unsaturated fats cause plasma cholesterol to be redistributed into the tissues. We have obtained no evidence whatsoever that they cause a depletion of body pools of cholesterol other than plasma. These "healthy oils" are anything but! Cholesterol is simply being redistributed into the tissues and the ARTERIES! Where is the cholesterol being redistributed? Into the ARTERIES and TISSUES, in the form of CHOLESTEROL PLAQUES! The simple fact is this: Do not believe that polyunsaturated fats are ok. They are not. The redistribution of cholsterol into the arteries and tissues will cause arteriosclerosis! It does not matter if it is Canola, Sunflower, Safflower, Peanut, or Corn...it will harm you. Butter is even worse, as the fat is saturated. Avoid oils completely. True, raw olive oil is ok if used sparingly. The best way to stay healthy is to only eat fats in their natural state- from nuts that are raw, or from whole grains. The Hunzas eat this way: 10% natural fat, 10% protein, 80% complex carbohydrates. The recipes that I have seen on the internet for "Hunza Bread" are not really ok...they all call for canola, safflower, or sunflower oil. I have eaten a true, raw bread I purchased at a health food store and it was a type of Hunza bread. It was made from all raw ingredients, such as dates, raisins, raw whole seeds, and it was delicious. Above all, avoid anything that is HYDROGENATED or PARTIALLY HYDROGENATED...they cause cancer. Read labels- avoid the hydrogenated oils like the plague! Eat as much raw food as possible! Raw juices are the finest foods imaginable!

This is the Logan Bread recipe my neighbors use. OK, it is not EXACTLY the same, but since it is several years old, I think the Hunza Bread people tweaked it some, and claimed it for their own. I typed in the introduction just as is on the recipe from my neighbors. Logan Bread: Logan Bread is a delicious, DENSE, chewy Bread that's VERY NUTRITIOUS and is ALMOST IMPERVIOUS to SPOILAGE! This makes a huge batch of sixty 2-inch squares, HIGH in Protein, Vitamins, and Minerals. Keeps weeks at Room Temperature, EVEN LONGER in the Fridge and INDEFINITELY in the Freezer. The Recipe for this WONDERFUL Bread is as follows - *4 lbs. (14 1/2 cups) Whole Wheat/Kamut or Spelt Flour *1 1/2 cups Sucanat (dehydrated Cane Juice) *1/2 cup Instant Dry (or Soy) Milk *1 tsp. Sea Salt *2 tsp. Rumford's (Non-Aluminum) Baking Powder *1 tsp. Cinnamon *1 tsp. ground Nutmeg *1 cup chopped Nuts (see below) *4 cups PURE Water *1 1/4 cups Honey *1 1/2 cups Blackstrap Molasses *1 1/4 cup Sunflower Oil (or other HEALTHY Oil) *2 cups Dried Fruit (see below). Preheat oven to 300oF.. To blended dry ingredients, add Water, then Honey, Molasses, Oil and Fruit. Pour batter about an inch thick into oiled Pans and bake 1 hr. Reduce oven to 200oF., leave door open slightly and continue to dry Bread for several hours. The LOWER the Moisture that is in the Bread, the LONGER that it will KEEP! NOTE: You can get these Ingredients from your local Food Coop and/or Health Food Store. If NEED be in an EMERGENCY, you could substitute other comparable and/or various other NUTRITIOUS Ingredients, if the ANY of above are NOT AVAILABLE!

Be sure you don't confuse the Hungarian "Hunza Bread" recipe with the "Hunza Diet Bread" recipe, which is the one attributed to the descendants of Alexander's army (apochryphal, probably). The Hungarian recipe is a yeast bread with raisins, the "real" Hunza recipe is unleavened and calls for whole-grain buckwheat or millet flour. I suspect that the key ingredient is the water. Called in some recipes "glacial milk," it means water very heavy with minerals (glaciers grind up rocks very finely and it makes the water milky in color). If you can find ionic liquid minerals at your health food store or through a natural supplement distributor, I would suggest substituting a portion of the water with the liquid minerals. That gives you the nutrition you need to reduce (at least in part) the hunger pangs that result from a lack of nutrients in most of our food. Haven't made the Hunza Diet Bread yet so I can't vouch for the results, but it looks reasonable. The recipe is posted in a message by "Jamers" and dated April 15, 2001, at the Recipe Exchange (hope the link works, I've not used this system before!) Here is a link that might be useful: Recipe Exchange