-=> Janis Kracht wrote to Dave Drum <=-

 > And back atcha - one I found when looking for the other that I posted
 > yesterday. I'm not allergic to gluten but this guy looked decent. I've some
 > Bob's Red Mill almond meal in stock. And IIRC, Food Fantasies stocks the
 > Pamela's ...........

 JK> Yeah, it looks really good :)  For the baking mix (probably all-purpose
 JK> flour + baking powder/soda) I can use non-gluten sub for my daughter..

Pamela's is available at Wegmans and Tops in your area. They have a very
interesting web site with a nice recipes section which you may find useful when
feeding your daughter. 

http://www.pamelasproducts.com

I was wrong about Food Fantasies carrying Pamela's. They are much more
main-stream than that. Hy-Vee (our Wegmans), Kroger, Schnuks, and County Market
all stock the products. Also Target - but, I seldom shop there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Dip Sandwich
 Categories: Beef, Breads, Vegetables, Wine
      Yield: 4 sandwiches

      1    Recipe for Hard-Crusted
           - Baguette or Submarine
           - Sandwich Roll (follows)
      1 lb Thin sliced roast beef

MMMMM--------------------------AU JUS-------------------------------
      1 qt Gluten-free beef broth
           - purchased or homemade
    1/2    Yellow onion; peeled, root
           - kept intact, sliced part
           - way through onion so it
           - will spread out while
           - cooking
      1 tb Better than Bouillon (or
           - other gluten-free beef
           - concentrate)
    1/2 c  Red wine

  FOR THE ROLLS: Make either the Hard-Crusted Baguette or
  Submarine Sandwich Rolls ahead of time. They can be
  re-heated when assembling the French Dip Sandwich.

  FOR THE AU JUS: Put all above ingredients in a 3 qt. pot
  and simmer for 30 minutes uncovered to reduce the liquid.
  DO NOT BOIL, just a gentle simmer for onion to cook and
  flavors to meld. Onion will become translucent when done.

  Warm up the rolls in an oven or toaster oven.
  
  Place meat in hot Au Jus. Use tongs to lift meat out of
  jus and put on warm rolls. Portion the Au Jus into 4
  individual cups, about 1/2 cup each. Put a little onion 
  in each if you like. Serve on the side of the sandwich. 

  RECIPE FROM: http://www.pamelasproducts.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hard-Crusted Baguette
 Categories: Five, Breads
      Yield: 1 lg baguette

      2 c  Pamela's Pizza Crust Mix
  2 1/4 ts (7 g) active dry yeast
      1 c  Very warm water (110oF/43oC)
      4 tb Oil

  For dusting, use Pamela's Pizza Crust Mix, Artisan Flour
  Blend, rice flour and/or corn meal

  MIXING: Scoop and level pizza mix in dry measuring cup,
  don’t pack.

  Using a stand mixer with paddle attachment or mixing by
  hand, combine dry mix, yeast, water and oil. Mix on medium
  for 15 to 30 seconds until dough is completely combined.
  Dough will look sticky. Scrape down dough in bowl into a
  ball, lightly oil the top, cover with plastic wrap and let
  rise for 1 to 2 hours, or until doubled (dough can be put
  into refrigerator overnight and baked the next day after
  warming to room temperature).

  FORMING: With oiled or floured hands, remove dough and
  shape into one or two long baguettes on parchment or
  greased baking sheet. Make shallow slashes along the top
  before baking.

  BAKING: Place rack in top third of oven, and if desired
  place pizza stone on rack. Pre-heat oven to 475oF/245oC.
  Place baguette(s) directly on preheated pizza stone or on
  parchment covered baking sheet.

  Bake for 30 to 35 minutes for large, and 20 to 25 minutes
  for small baguettes.

  CHEF'S NOTES: You can mix in sun-dried tomatoes, olives or
  herbs to the dough before letting it rise.

  If the dough seems sticky, sprinkle flour onto the
  parchment paper and flour hands before working with the
  dough rather than using oil on fingers. 

  YIELD: one large baguette or two small

  RECIPE FROM: http://www.pamelasproducts.com

  Uncle Dirty Dave's Archives

MMMMM

... The only time to eat diet food is while waiting for the steak to cook
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