Gluten-free clay

[Guest guest]

I found Living without Magazine again on the rack at the natual health

food store. I bought it right away. I love this magazine. In the back

they had this recipe that I thought I would share as I know that many of

you have children with Celiac .

 

Gluten-free clay

By Lisa Lewis, Living without Magazine pg 47

 

1 cup white rice flour

1 tsp xanthan gum

1/4 cup salt

2 tsp cream of tartar

2 tbs vegetable oil

1/2 cup boiling water

optinal: food coloring, or natural dyes such as beet or berry juice

 

1) PLace the first five ingredients in a food processor. With the blade

running, slowly add water through the feed tube until the mixture forms

a ball. If the dough seems too crumbly add more water, 1 tbs at a time

until the dough is soft and firm. Add food coloring until you get the

color you want. Run the processor a fe more seconds to knead the dough,

then transfer it to a mixing bowl. ( if you do not have a food

processor, stire the first 5 ingredients with a sppong in a mixing bowl

while slowly adding boiling water)

 

2) let the dough cool, then knead it for 3-5 minutes until if feels

silky. Lightly dust the kneading surface with rice flour only if

necesary to prevent sticking. ( if you did not use a food processor,

knead for 10 minutes)

 

3) store dough in a plastic bag or tightly sealed container.

 

Note from Amy: Kool-aid works great to color and it smells good too.

[Guest guest]

Where does one find xanthan gum? Seems that I have seen some sort of criticism

about the source of it.

-

Amy Lovelace

Tuesday, September 02, 2003 3:04 PM

Gluten-free clay

 

 

I found Living without Magazine again on the rack at the natual health

food store. I bought it right away. I love this magazine. In the back

they had this recipe that I thought I would share as I know that many of

you have children with Celiac .

 

Gluten-free clay

By Lisa Lewis, Living without Magazine pg 47

 

1 cup white rice flour

1 tsp xanthan gum

1/4 cup salt

2 tsp cream of tartar

2 tbs vegetable oil

1/2 cup boiling water

optinal: food coloring, or natural dyes such as beet or berry juice

 

1) PLace the first five ingredients in a food processor. With the blade

running, slowly add water through the feed tube until the mixture forms

a ball. If the dough seems too crumbly add more water, 1 tbs at a time

until the dough is soft and firm. Add food coloring until you get the

color you want. Run the processor a fe more seconds to knead the dough,

then transfer it to a mixing bowl. ( if you do not have a food

processor, stire the first 5 ingredients with a sppong in a mixing bowl

while slowly adding boiling water)

 

2) let the dough cool, then knead it for 3-5 minutes until if feels

silky. Lightly dust the kneading surface with rice flour only if

necesary to prevent sticking. ( if you did not use a food processor,

knead for 10 minutes)

 

3) store dough in a plastic bag or tightly sealed container.

 

Note from Amy: Kool-aid works great to color and it smells good too.

 

 

[Guest guest]

xanthan gum is available at most health food stores but, in my personal opinion,

is something to be avoided. It is basically excrement left by a form of slime

mold and probably not for human consumption.

 

You can sub guar gum (made from a bean grown in india) or slippery elm powder.

 

The sole purpose of this ingredient in Lisa recipe is to prevent crumbliness and

promote adhesion.

 

Lisa is on the GFCFRecipes list I own and I never have added extra binder of any

kind to this recipe. I am told that agar agar would work though if you felt

more comfortable with that.

 

BL

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What does Yhwh Elohim require of you?

To act justly

and to love mercy

and To walk humbly with your Elohim.

 

Baruch haba b'shem Adonai

 

hahcim (Micah) 6:8

 

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