Delicious and Easy Rice Flour Recipes [Plastic Comb]

Marion N. Wood (Author)

Book Description

Publication Date: June 1, 1972

By Marion N. Wood, Globe, Arizona. With a Foreword by Margaret B. Salmon. Eleven years of experience in rice flour cookery are gathered in this gluten-free recipe book. Wheat, rye, barley and oats are completely eliminated. Whole brown rice flour, rice polish, rice bran and soya flour supplemented with potato flour and corn meal are provided instead. "How-to" techniques along with ease and speed in handling and preparation are emphasized with each recipe All of these are developed within the framework of the medically prescribed diet. Besides supporting a highly nutritious diet, the recipes delight dieters and nondieters alike.

Editorial Reviews

Excerpt. © Reprinted by permission. All rights reserved.

I HATE fenced-in taste buds! Besides the oft-repeated statement of nutritionists that a balanced and varied diet assures a better chance for one to obtain all of the needed nutrients, eating can and should be fun and interesting. The special "limited food and drink" aspect of a prescribed diet can be either a prison of restrictions or a challenge to make food special and delightful, albeit a different manner of eating-providing of course we are not like the man who told me, "I don't like pumpkin pie. I have never eaten any, but I can't stand it."

Delicious and Easy Rice Flour Recipes, a sequel to Gourmet Food on a Wheat-Free Diet, is a continuing exploration and development of the use of rice flour as a basic flour. The recipes developed for this book have eleven and a half years experience in rice flour cookery behind them-some 12,593 meals prepared and enjoyed, meals based upon rice flours supplemented by corn, soya and potato flours. Throughout this period (I am on this diet by preference and interest, not from need) food was continuously evaluated and compared with wheat counterparts (our world's standard).

Rice flour cookery is unique in the world, although it is estimated that rice (whole grain) is the basic food for over one third of the world's population. When its strengths and weaknesses are explored and understood, rice flour supports a diet both delicious and nutritious.

Individuals who have been told to eliminate wheat, rye, barley and oats (the grains which contain the offending gluten) will find this new way of eating broad and varied-an adventure not a deprivation.

This is a how-to cookbook, the only one of its kind for rice flour cookery. It is an attempt to free its users to make up, adapt and adjust recipes as I have done.

This is a cookbook for the beginner on this diet as to methods.

This is a cookbook for the busy woman who must make as many shortcuts as possible count toward meeting the prescribed diet and at the same time caring for all of her family and activities.

This is a cookbook for the inexperienced cook, with instructions given in detail, a guide to success whatever product is attempted.

From soup to angel food cake, from pasta to foreign or Old World dishes, from leftovers made into a fast and delicious soup in the blender, from glamorous crepes to master recipes, I have attempted to unfold for you the secrets of the use of rice flour as a basic flour.

The Japanese believe that food should be prepared by doing honor to the essence of the materials chosen. When rice flour is prepared by doing honor to its essence, one's taste buds are happy; when ingested, one's stomach is happy also.

--from the Preface by Marion N. Wood

Sample recipes
Pimiento Cheese Sauce

Ingredients: 1/4 cup butter or margarine, 1/2 cup chopped mushrooms, 1/2 cup brown rice flour, 1/2 cup shredded cheddar cheese, 2 cups milk, 1 thin slice cooked ham for each serving, 3/4 teaspoon each salt and pepper, 2 tablespoons finely snipped pimientos, 1 poached egg for each serving

Bake 3 pancakes for each serving, using about 2 tablespoons per baking. Keep them warm in a 225 degree oven. Do not stack them. Cover with foil to prevent drying out.
Melt butter or margarine, add flour and stir until smooth; stir in milk, salt and pepper, add pimientos, mushrooms and cheddar cheese. Stir gently until the cheese is melted and blended. On each dinner plate stack 3 buttered pancakes. On top place 1 thin slice of cooked ham, cover with cheese sauce and top with a poached egg. Serve hot immediately. Nice to garnish with a sprig of parsley.

Hot Cider Syrup

Ingredients: 3/4 cup apple juice, 2 tablespoons butter or margarine, 3/4 cup brown sugar, Pinch of cinnamon, 1/2 cup corn syrup , Pinch of nutmeg

If the apple juice is lacking in tartness, add 1 teaspoon lemon juice; combine apple juice, brown sugar, syrup and butter; bring to a boil, reduce beat and simmer for about 15 to 20 minutes or until of medium syrup consistency.

Brunch or Lunch Stacks

Ingredients: 1 cup brown rice flour, 2 teaspoons potato flour, 1 cup corn meal (yellow), 3 eggs, 1 tablespoon baking powder, 1/2 cup cooking oil, 1 teaspoon salt, 11/2 cups milk, 1 tablespoon sugar

Sift together the brown rice flour, corn meal, baking powder, salt, sugar and potato flour into mixing bowl. Add eggs, oil and milk and beat until blended and smooth.

Chicken Kiev

These are not easy to make but then the best things in life require effort-and these can be rated among the best.

Ingredients: 3 large chicken breasts, halved or 6 small, boned and skinned, 2 tablespoons butter or margarine, 1 cup chicken broth, 4 ounces mushrooms, sliced, 6 thin slices of ham, 1/3 cup sauterne, 1/2 pound Swiss cheese cut into 6 sticks, 2 tablespoons brown rim flour, 1/2 cup brown rice flour, and toasted, sliced almonds (optional)

Bone, or have your butcher bone, the chicken breasts, taking care to avoid mutilating the meat; place chicken between two pieces of wax paper, working from the center out, pound the chicken lightly with a wooden mallet to make cutlets about 'A inch thick. Sprinkle with salt, place a ham slice and a cheese stick on each cutlet; tuck in the sides of each, trying to completely enclose the ham and cheese; roll up as a jelly roll, skewer or tie securely. Coat the rolls with the brown rice flour and brown in butter. Remove to a covered baking dish. In the frying pan combine chicken broth, mushrooms, sauterne and flour and cook until thickened, using any brown crusty bits left over from frying the chicken. Pour over the chicken and cover dish. Bake about 1 hour at 350 degrees or until tender. Garnish with toasted almonds. Serves 6.

Product Details

• Plastic Comb: 137 pages
• Publisher: Charles C Thomas Pub Ltd (June 1, 1972)
• Language: English
• ISBN-10: 0398024413
• ISBN-13: 978-0398024413
• Product Dimensions: 8.9 x 6.2 x 0.5 inches
• Shipping Weight: 10.4 ounces
• Amazon Best Sellers Rank: #1,816,294 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.