SC - Finger Food without pastry ???

[Marilyn Traber]

Well, my suggestion would be  to substitute crumbs from the rice bread recipie
sent to the list for the wheat based bread. i would have  to  experiment,  but
you may also  be  able to  substitute the rice  bread batter  for wheat  batter
for crepes or blini as  well. If you go to  tubears.com, they have listing  for
celiac recipe websites[and vegan and other allergies as well.]
http://www.javanet.com/~loehr/a/ricebred.htm is theoriginalsitefor the rice
breadrecipe. I have  been  playing around with it on my own, but i  would
recommend you follow their directions to  start with.
margali
[quick refresher- soak 3  cups rice  in  3cups water overnight with a tsp  of
salt. blenderize it  into a batter, mix  in yeast and set for  an hour to give
it the yeast  risen taste, add 1 1/2 tsp gluten free baking powder, pour into
well  oiled baking pan and bake at 350 degf  until  testing wire comes out
clean.

HICKS, MELISSA wrote:

> Two weekends ago, I provided a light supper for a ball.  The criteria
> (from the autocrat) was for finger food that didn't leave rubbish (i.e.
> bones or rinds) and I was not allowed meat rissoles (too much prevalence
> for hedgehogs).
>
> I ended up providing the following:  (recipes at end)
>
> Other items on the menu:
>                 Water & Cordials in jugs
>                 Pies of Paris
>                 Shushbarak
>                 Spinach Tarts
>                 Mushroom pasties
>                 Swirl Biscuits & Fool
>                 Baked Herbed Eggs
>                 Apple & Walnut Tart
>                 Course Ginger Bread
>                 Fresh fruit platters (sliced, rind, pips etc removed)
>
> Unfortunately this ended up with most recipes containing pastry or dairy
> products.  We have a couple of Coeliacs and a milk allergy person in my
> Barony (thankfully neither of the Coeliacs showed).
>
> My question is, does anyone have any suggestions on how to do this kind
> of buffet without a reliance on pastry ??
>
> Thanks and regards
>
> Meliora.
> Course Ginger Bread, Markham in Queens Taste p97
> Take a quart of Honey clarified, & seeth it till it be brown, & if it be
> thick, put to it a dish of water: then take fine crums of white bread
> grated, & put to it, & stirre it well, & when it is almost cold, put to
> it the powder of Ginger, Cloves, Cinamon, & a little Licoras &
> Anniseeds: then knead it, & put it into a mould & print it. some use to
> put to it also a little Pepper, but that is according unto taste &
> pleasure.
>
> 1 cup honey             1/4 teas ground ginger
> 1/8 teas cloves         1/8 teas cinnamon
> 1/8 teas licorice       1 3/4 cups bread crumbs
> 1 Tbsp anise seeds
>
> In the top of a double-boiler, heat honey.  Add spices except anise
> seeds, & stir to blend. Add bread crumbs & mix thoroughly. Cover & cook
> over medium heat for 15 minutes.  Mixture should be thick & moist. Place
> gingerbread on a large sheet of waxed paper. Fold up sides of paper &
> mold dough into small rectangular shape. Sprinkle anise seeds on top &
> press them gently into the dough with the sides of a knife. Cover &
> refridgerate for 2 hours. Serve gingerbread at room temperature in thin
> slices. [Katryn's notes: Add more ginger - I used 2-3 times the
> specified amount. ]



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