This is my absolute favorite breadstick recipe that I got from theglutenfreevegan.com! It is hard work, but it is well worth it!
Gluten Free Italian Breadsticks
Ingredients:
2 tbsp. dry active yeast
1 1/3 cup brown rice flour
1 cup tapioca starch
2 tsp. xanthan gum
2 tsp. Italian herb seasoning
1 tsp. salt
1 1/3 cup unsweetened non-dairy milk (I use coconut or rice)
2 tsp. agave nectar or sugar
2 tsp. olive oil
2 tsp. apple cider vinegar
--
Buttery Topping:
2-3 tbsp. melted earth balance butter (I use soy free in the red tub)
1/8 tsp. granulated garlic powder
1/8 tsp. dried parsley
Directions:
1. Preheat oven to 425 F
2. Combine dry ingredients, including yeast, in your mixer.
3. Add liquid ingredients slowly and beat on medium speed for 2 minutes.
4. If dough bounces too much, add 1 tbsp. at a time of dairy free milk until it no longer bounces.
5. Prepare a baking sheet by greasing it with olive oil. Or use silicone liners (this works best and there is no stick!)
6. Grease up your hands and divide dough up into 6 equal portions. Form each portion into a long breadstick that is uniform from end to end, and place each one not touching on the greased baking sheet. (What I found works best, is to actually use a plastic bag with a corner cut out and to squeeze each breadstick directly onto the pan.) Make sure to smooth out any bumps.
7. Meanwhile, in a small bowl, combine melted vegan margarine, garlic powder, and parsley.
8. Bake in preheated oven for 15 minutes, until nice & golden brown. There is no need to let them rise in advance, as they will rise as they bake.
9. Brush with garlic butter mixture & serve fresh & hot!
Tuesday, March 10, 2015
Amazing Dairy Free Toffee
I make this one time a year....ONLY for the holidays. Why, you might ask. Good question! Because I have no self control. I will eat the entire batch all by myself. It is THAT GOOD! I try to make enough for all our holiday parties, teachers, neighbors, etc, but this is so good that it doesn't stick around for long. I usually have to make several different batches of it so we have enough!
AMAZING DAIRY FREE TOFFEE
Ingredients:
1 cup walnuts or pecans, chopped
3/4 cup packed brown sugar
1/2 cup soy free earth balance butter (the stuff in the red tub)
1/2 cup Kirkland, ghittard or earth balance dairy free chocolate chips
Directions:
1. Grease bottom and sides of a square pan 9x9x2.
2. Spread chopped nuts in pan.
3. Heat brown sugar and butter to boiling in 1 1/2- quart sauce pan, stirring constantly.
4. Boil about 7 minutes, or until your candy thermometer registers at 302 Celsius (hard crack.)
5. Immediately spread evenly over chopped nuts. Sprinkle with chocolate chips and cover with another pan or cookie sheet.
6. Let chocolate and toffee stand for about 1 minute, then when chocolate is softened, spread over candy.
7. Break into wedges after candy and chocolate are hardened or cut into small squares while still hot.
AMAZING DAIRY FREE TOFFEE
Ingredients:
1 cup walnuts or pecans, chopped
3/4 cup packed brown sugar
1/2 cup soy free earth balance butter (the stuff in the red tub)
1/2 cup Kirkland, ghittard or earth balance dairy free chocolate chips
Directions:
1. Grease bottom and sides of a square pan 9x9x2.
2. Spread chopped nuts in pan.
3. Heat brown sugar and butter to boiling in 1 1/2- quart sauce pan, stirring constantly.
4. Boil about 7 minutes, or until your candy thermometer registers at 302 Celsius (hard crack.)
5. Immediately spread evenly over chopped nuts. Sprinkle with chocolate chips and cover with another pan or cookie sheet.
6. Let chocolate and toffee stand for about 1 minute, then when chocolate is softened, spread over candy.
7. Break into wedges after candy and chocolate are hardened or cut into small squares while still hot.
Thai Coconut Curry
This is pure deliciousness! I got this recipe from my friend, Terri Buckmaster. This recipe is sure to please if you like curry!
Thai Coconut Curry
Ingredients:
2 tbsp. coconut oil
3 diced red potatoes
1 chopped and cooked chicken breast
2 cups chicken broth (divided)
1 tbsp. curry powder
1/2 chopped onion
2 tbsp. fresh shredded ginger
3-4 cloves minced garlic
1 diced jalapeño
1 cup fresh chopped cilantro
2 cups of veggies (I prefer chopped spinach, broccoli, and chopped kale)
1 can coconut cream
salt & pepper
Directions:
1. Place coconut oil, diced potatoes, and chicken in hot skillet. Add 1 cup of chicken broth in skillet and cook until chicken is no longer pink in center.
2. Add remaining broth, curry, onion, ginger, jalapeno, and garlic to skillet. Stir.
3. Add veggies and cilantro to skillet. Cook 1 minute.
4. Add can of coconut cream, salt & pepper. Do not let the coconut cream boil. Serve as soon as it is melted & stirred in.
Serve with rice or quinoa.
Spicy Walnut Chicken
This is one of my all time favorite meals. I made it long before our food allergies were known, and I really missed it once our diets changed. Eventually, I got knowledgeable to adapt this recipe to our new diets! Here is the new improved version. Feel free to change it up so that you can eat it too!
Spicy Walnut Chicken
Makes about 4 servings, 1 cup each (I usually double this recipe for my family)
Ingredients:
1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced
Directions:
1. Mix broth, starch, honey, coconut aminos, vinegar, and red pepper.
2. Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat. Add the oil: rotate pan to coat sides. Add chicken, garlic, and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.
3. Add bell pepper and veggies to pan; stir-fry 1 minute.
4. Add liquid mixture to pan. Cook and stir about 1 minute or until sauce thickens. Take off heat. Stir in walnuts and garnish with green onions (or serve both separately on the side.)
Serve with rice or quinoa.
Spicy Walnut Chicken
Makes about 4 servings, 1 cup each (I usually double this recipe for my family)
Ingredients:
1/4 cup chicken broth
1 tbsp. cornstarch, arrowroot starch, or tapioca starch
1 tbsp. honey
2 tbsp. coconut aminos (or use non gmo-soy sauce)
1 tbsp. apple cider vinegar
1/4 tsp. ground red pepper (cayenne)
1 tbsp. olive or avocado oil
1 pound boneless, skinless chicken thighs, cut up
1 clove garlic, finely chopped
1 tsp. grated gingerroot (or ground ginger)
1 medium red bell pepper, cut into small pieces
2 cups of veggies of your choice (examples: broccoli, chopped kale, carrots, snow peas, etc.)
1/3 cup walnuts or other nut of your choice (peanuts, almonds, sunflower seeds, cashews, etc.)
2 bunches of green onions, sliced
Directions:
1. Mix broth, starch, honey, coconut aminos, vinegar, and red pepper.
2. Heat wok or 12 inch skillet (I love my cast iron one for this meal) over medium high heat. Add the oil: rotate pan to coat sides. Add chicken, garlic, and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center.
3. Add bell pepper and veggies to pan; stir-fry 1 minute.
4. Add liquid mixture to pan. Cook and stir about 1 minute or until sauce thickens. Take off heat. Stir in walnuts and garnish with green onions (or serve both separately on the side.)
Serve with rice or quinoa.
Friday, March 6, 2015
Healthy Chocolate!
I love chocolate. A lot. But, all the stuff in the store has yucky stuff in it. So, now I make my own! Want to know the best part about it?! It's healthy! That's right! I can feel good about eating my daily chocolate. Ha!
Chocolate:
1 Cup cocoa powder (organic is best)
1 cup organic Extra Virgin Coconut Oil
1/4 - 1/2 cup raw honey
A smidge of gluten free vanilla
5 drops of peppermint essential oil (optional if you want a delicious minty freshness to it)
- Melt 1/2 the coconut oil on low in a pan & let it cool slightly.
- Place remaining 1/2 cup of solid coconut oil, the coca powered, honey, (and other ingredients if desired) in the food processer. Add melted oil and blend.
- Pulse the food processer a few times until the mixture is smooth. Do not over mix or ingredients will separate.
- Line a glass casserole pan with parchment paper.
- Pour fudge over parchment paper.
- Place in fridge until solid (about a 1/2 an hour).
- Gently remove parchment paper from glass pan, place on cutting board or counter, and gently cut the hardened chocolate into squares.
- Store in the refrigerator or freezer in a tightly sealed container.
Chocolate:
1 Cup cocoa powder (organic is best)
1 cup organic Extra Virgin Coconut Oil
1/4 - 1/2 cup raw honey
A smidge of gluten free vanilla
5 drops of peppermint essential oil (optional if you want a delicious minty freshness to it)
- Melt 1/2 the coconut oil on low in a pan & let it cool slightly.
- Place remaining 1/2 cup of solid coconut oil, the coca powered, honey, (and other ingredients if desired) in the food processer. Add melted oil and blend.
- Pulse the food processer a few times until the mixture is smooth. Do not over mix or ingredients will separate.
- Line a glass casserole pan with parchment paper.
- Pour fudge over parchment paper.
- Place in fridge until solid (about a 1/2 an hour).
- Gently remove parchment paper from glass pan, place on cutting board or counter, and gently cut the hardened chocolate into squares.
- Store in the refrigerator or freezer in a tightly sealed container.
Saturday, May 3, 2014
Chicken & Dumplings
So, this is one of our most favorite ways to eat chicken soup! Just add dumplings! And, even better, now we eat them gluten, dairy, and soy free! This is a full meal, and perfect for a rainy day, a sick family, or just because!
Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste
dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
First, stew a chicken. Discard the bones, fat, and yucky stuff, and keep the meat and the broth. Take out the meat, chop it, and put it back into the broth. Chop and add all ingredients to the soup, but the dumplings. Simmer ingredients for about 15 minutes. Taste broth & see if anything is needed. Onion powder, garlic powder, more herbs, etc can be added at this time.
Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect. Cook for 12-15 minutes, then serve soup immediately!
Ingredients:
one whole chicken
5 stalks of celery
4 carrots
1 large onion
1 clove of garlic (we can't have this, but I like it best with it!)
1 tsp parsley
1/4 cup celery leaves
1 tsp. or sprig of thyme
1 tsp. or sprig of rosemary
salt and pepper to taste
dumpling ingredients:
2 cups gluten free flour (1/2 cup brown rice flour, 1/2 cup sorghum flour, 1 cup tapioca flour)
4 tsp baking powder
1 tsp salt
1 cup dairy free milk (coconut milk, rice milk, anything will work)
1 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
1/2 tsp salt
First, stew a chicken. Discard the bones, fat, and yucky stuff, and keep the meat and the broth. Take out the meat, chop it, and put it back into the broth. Chop and add all ingredients to the soup, but the dumplings. Simmer ingredients for about 15 minutes. Taste broth & see if anything is needed. Onion powder, garlic powder, more herbs, etc can be added at this time.
Mix Dumpling ingredients, then drop them into the pan in serving sizes (each drop should be about 1-2 tbsp or the size of a small roll.) It is ok to put them on top of each other, just give them at least 10 seconds in between so they won't connect. Cook for 12-15 minutes, then serve soup immediately!
Friday, March 21, 2014
The Best Coffee Cake
This is a crowd pleaser! My family begs for this every now & then, but I try to only make it on special occasions. It's not a "low sugar" breakfast, so I try to make it a special treat. Enjoy this special recipe that I adapted from a recipe passed down from my mom.
INGREDIENTS:
-2 1/2 cups gluten free flour*
-1 1/4 tsp xanthan gum
-2 cups brown sugar or coconut sugar
-1/2 tsp sea salt
-2/3 cup extra virgin olive oil or butter (I use Earth Balance)
DIRECTIONS:
mix til crumbly
take out 1/2 cup of mixture & set aside
To what's left over, add:
REMAINING INGREDIENTS:
-2 tsp baking powder
-1/2 baking soda
-1 tsp cinnamon
-1 cup curdled milk substitute (coconut milk or sub with 1 tbsp of lemon juice or apple cider vinegar - let it set for 5 minutes)
-2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water. Mix & let gel for a few minutes.)
DIRECTIONS:
1. Mix remaning ingredients. Beat at medium high speed for 1-2 minutes or until light & fluffy.
2. Prepare a 9x11 pan. Spread mixture out evenly. Bake for 10 minutes at 375 degrees. Next, take cake out of oven & sprinkle the 1/2 cup crumbly mixture over the top. Bake for 10-15 more minutes or until a toothpick comes out clean.
* For a LIGHTER flour blend, use 1 cup sweet white rice flour, 1 cup tapioca starch, and 1/2 cup sorghum flour.
For a HEALTHIER flour blend, use 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup millet flour.
INGREDIENTS:
-2 1/2 cups gluten free flour*
-1 1/4 tsp xanthan gum
-2 cups brown sugar or coconut sugar
-1/2 tsp sea salt
-2/3 cup extra virgin olive oil or butter (I use Earth Balance)
DIRECTIONS:
mix til crumbly
take out 1/2 cup of mixture & set aside
To what's left over, add:
REMAINING INGREDIENTS:
-2 tsp baking powder
-1/2 baking soda
-1 tsp cinnamon
-1 cup curdled milk substitute (coconut milk or sub with 1 tbsp of lemon juice or apple cider vinegar - let it set for 5 minutes)
-2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water. Mix & let gel for a few minutes.)
DIRECTIONS:
1. Mix remaning ingredients. Beat at medium high speed for 1-2 minutes or until light & fluffy.
2. Prepare a 9x11 pan. Spread mixture out evenly. Bake for 10 minutes at 375 degrees. Next, take cake out of oven & sprinkle the 1/2 cup crumbly mixture over the top. Bake for 10-15 more minutes or until a toothpick comes out clean.
* For a LIGHTER flour blend, use 1 cup sweet white rice flour, 1 cup tapioca starch, and 1/2 cup sorghum flour.
For a HEALTHIER flour blend, use 1 cup brown rice flour, 1 cup sorghum flour, 1/2 cup millet flour.
Greek Shish Kebabs
I adapted this recipe from allrecipies.com It is delightful & I usually double or triple it for my family.
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges
Ingredients:
1/4 cup olive oil1/4 cup lemon juice
1/4 cup apple cider vinegar
2 cloves garlic, minced (or 1 tbsp onion powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces, or 6 mini sweet peppers
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 mushrooms
1 zucchini cut into wedges
Directions:
- Whisk the olive oil, lemon juice, vinegar, garlic or onion powder, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, zucchini, and mushrooms onto the skewers. I like to paint the marinade on veggies after I first place them on the grill (the marinade had raw meat with it, so only do this at the beginning!)
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Vegan Pesto
I have been on a mission to find a vegan pesto recipe that actually tasted good. I came across one that I had to modify for our diets, but it was a clear winner! We put it on pizza, pasta, meat, use it as a dip, etc. Enjoy!
Ingredients:
-1/2 cup extra virgin olive oil
-Juice from 1/2 a lemon- 1/2 an onion (or 4 cloves garlic), chopped and lightly sauteed
- 1/2 cup walnuts (or cashews)
-1 cup whole fresh basil leaves (or a few bunches of basil)
-Salt and pepper to taste
-Optional: 1/4 cup pine nuts for creamier pesto (I've never done this, so I can't give my opinion on how it changes the flavor)
Blend all ingredients in a blender or food processor. Enjoy the pure goodness!
Wednesday, March 19, 2014
Delicious Bread
I came across a bread recipe that I just have to share. I have adapted it to fit our needs, of course. The original recipe comes from theglutenfreevegan.com
INGREDIENTS:
1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast
additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green. I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it. I added it to the liquid mix just as I would the bread. It was delightful!
-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc. Mix it up & try new ideas. Let me know what yummy ideas you come up with!
DIRECTIONS:
If using a bread machine: Place all liquid ingredients in bread pan first. Add dry ingredients, then yeast last. Set onto whole wheat mode for smaller loaf size. Check bread before it starts cooking. It might need to be smoothed out or it will be jagged & lopsided. Transfer to a cooling rack & don't slice until cooled!
If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast. Always sift gluten free flours/dry ingredients! Add the flax eggs, water, oil, and vinegar. Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes. Cover with foil & bake for another 40-45 minutes until done. Transfer to a cooling rack. Don't slice until cooled!
* add 2 tbsp ground flaxseed to 6 tbsp cold water. Mix & let gel for a few minutes, then add to recipe
INGREDIENTS:
1/2 cup brown rice flour
1/2 cup sweet sorghum flour
1 cup potato starch (or cornstarch)
1 cup tapioca starch
1 tsp sea salt
2 1/2 tsp xanthan gum
1 1/2 tbsp sugar
2 flax eggs* (or regular eggs)
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 1/3 cup water
2 1/4 tsp yeast
additions:
-for St Patty's Day I added a cup of pureed spinach into the recipe to make the bread green. I simply put the 1 1/3 cup of water in the blender along with the spinach & pureed it. I added it to the liquid mix just as I would the bread. It was delightful!
-I love adding a tsp of rosemary, thyme, oregano, onion or garlic powder (we can't do garlic, just an idea), italian seasonings, etc. Mix it up & try new ideas. Let me know what yummy ideas you come up with!
DIRECTIONS:
If using a bread machine: Place all liquid ingredients in bread pan first. Add dry ingredients, then yeast last. Set onto whole wheat mode for smaller loaf size. Check bread before it starts cooking. It might need to be smoothed out or it will be jagged & lopsided. Transfer to a cooling rack & don't slice until cooled!
If baking bread the traditional way:
-In a stand mixer, combine dry ingredients including yeast. Always sift gluten free flours/dry ingredients! Add the flax eggs, water, oil, and vinegar. Mix on medium high until mixture becomes smooth and elastic-like.
-Bake in a preheated 400 oven for 10 minutes. Cover with foil & bake for another 40-45 minutes until done. Transfer to a cooling rack. Don't slice until cooled!
* add 2 tbsp ground flaxseed to 6 tbsp cold water. Mix & let gel for a few minutes, then add to recipe
Hi! I haven't been on here much in the past few years. Our laptops aren't very reliable and I lost the link for my page, but I am back! We have been through so much in the past few years! I am now aware of a hoard of other allergies & sensitivities bothering both me and Silas. Most fruits, veggies, and meats (minus eggs or seafood) are ok for us, but in all the other categories we have a lot of issues. My biggest nemesis has been losing the sugar. I LOVE sugar. I have always had a high sugar diet and never knew how detrimental that was to my health. Apparently, sugar is VERY BAD. One of the worst possible things we can consume. So, I have been going through lots of fun "candida diets" where we basically ditch sugar, anything sweet, or high in starchy carbohydrates. My favorite book that has helped me out is, "The Candida Cure," I also love, "The Maker's Diet" but he includes lots of things I can't eat in there. I am going to attempt to get some of my newer recipes up soon and I am going to go back through and edit all my old recipes. I have either ditched them (if they are too sugary) or adapted them to our new low sugar diet. We eat amazingly healthy now and I want to share our yummy foods with YOU! Just because you want to eat healthy doesn't mean you have to abandon all taste!
Monday, September 24, 2012
So, about two months ago, I learned that I have IgE allergies to peanuts and both parts of the egg (in addition to dust, dust mites, cats, grass, trees, weeds, and just about everything that produces pollen in Oregon.) Now, this didn't hit me as hard as it would have several years ago before "The Silas Incident" when we began our journey of "eating to live" rather than the way we formally lived, which was "living to eat." I had already scaled back on both eggs and peanuts in addition to all the other things Silas was allergic to, so it wasn't a huge change. But, it was still a change because I found myself sneaking things when he wasn't looking or when he was away at school. After all, I wasn't the one with the food allergies (right?!), so why should I have to suffer with him when he wasn't looking?! :o) I was a little rebellious at first after I got my test results back, but when I ate a snickers bar (which has both eggs & peanuts in it) in a jam, I decided that it most certainly was NOT worth the side effects it gave me. WOW, not cool at all! I can live without peanuts! Eggs are a bit harder, but I can do without them too! FOOD ALLERGIES SUCK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Silas also discovered he now has IgE allergies to hazelnuts and almonds. There are lots of things we haven't been tested for & I suspect there might be a few others still, but this is at least a start. I noticed a HUGE change in Silas when I removed the hazelnut butter out of his diet. He was eating it at least once a week and I kept wondering what the reactions were from! He was sick all last winter & spring, throwing up at least once a month with fevers, headaches, skin reactions, and bowel issues, night terrors/screaming, more pronounced sullen & tired behavior, heavy & achy legs, along with the bloating he could NEVER get rid of. The poor child looked a lot like those skinny starving African children you see on tv that are skin & bones but have a huge, distended stomach. Well, Silas wasn't nearly as heart wrenching as those precious children are, but he is skinny & had the distended stomach that was very noticeable. I remember watching him run around with his shirt off this summer at a Water Wars church event with all the other kids, and I could see his little tummy sticking way out. It really struck me at that point that something was STILL very wrong. My poor baby shouldn't look like that! I was told to stop testing the poor child - that enough was enough, but I kept pushing for answers (we did lots more testing & went to the children's GI dr to check out that side of things.) I am so glad I did. Just a little note to you parents who think there might be something going on....go with your gut (both literally & figuratively, Ha!) Now that I pulled hazelnuts out of his diet, his tummy is flat some days & you can see a bit of a six pack! Other days it is a little bloated & I can tell something is still bothering him. :o(
I also wanted to share some encouraging news. Silas did NOT test positive (in the IgE test, which is the immune system) to wheat & dairy allergies! It does still show up for IgG allergies so it doesn't mean they are gone yet, but I do believe he is outgrowing them! I often wonder if he would even still be with us if we hadn't changed things up when we did. He was so very, very, very sick and he wasn't growing right (his percentiles dropped from 100% both in height & weight to the teens, then after his diet changes back up to 75th% & 75th%!). I have no doubt he would have had permanent damage such as crohns or some other disease if he was still alive, IF we hadn't changed the way he ate. I praise the LORD he caught my attention and directed my steps in this matter. Thank you Jesus for saving my baby and giving him a chance at a healthy life!
I want to clarify that I am not into "fad diets" or the latest trend in foods, but I am into keeping my family from having scary reactions to food and cooking things that taste good despite all of our restrictions. NONE of this is by choice (though now that I know what I know, it would be hard to ever go back, so by choice I would probably stick with it!) As my kids grow up, they will make their own choices and carry around an epi-pen if they must, but right now they are not old enough to make wise educated choices for themselves or to understand the consequences of their actions.
I hope we are able to bring encouragement to those of you who are also on this food journey, or who are just trying to be healthy! Thank you for sharing this journey with us!
Silas also discovered he now has IgE allergies to hazelnuts and almonds. There are lots of things we haven't been tested for & I suspect there might be a few others still, but this is at least a start. I noticed a HUGE change in Silas when I removed the hazelnut butter out of his diet. He was eating it at least once a week and I kept wondering what the reactions were from! He was sick all last winter & spring, throwing up at least once a month with fevers, headaches, skin reactions, and bowel issues, night terrors/screaming, more pronounced sullen & tired behavior, heavy & achy legs, along with the bloating he could NEVER get rid of. The poor child looked a lot like those skinny starving African children you see on tv that are skin & bones but have a huge, distended stomach. Well, Silas wasn't nearly as heart wrenching as those precious children are, but he is skinny & had the distended stomach that was very noticeable. I remember watching him run around with his shirt off this summer at a Water Wars church event with all the other kids, and I could see his little tummy sticking way out. It really struck me at that point that something was STILL very wrong. My poor baby shouldn't look like that! I was told to stop testing the poor child - that enough was enough, but I kept pushing for answers (we did lots more testing & went to the children's GI dr to check out that side of things.) I am so glad I did. Just a little note to you parents who think there might be something going on....go with your gut (both literally & figuratively, Ha!) Now that I pulled hazelnuts out of his diet, his tummy is flat some days & you can see a bit of a six pack! Other days it is a little bloated & I can tell something is still bothering him. :o(
I also wanted to share some encouraging news. Silas did NOT test positive (in the IgE test, which is the immune system) to wheat & dairy allergies! It does still show up for IgG allergies so it doesn't mean they are gone yet, but I do believe he is outgrowing them! I often wonder if he would even still be with us if we hadn't changed things up when we did. He was so very, very, very sick and he wasn't growing right (his percentiles dropped from 100% both in height & weight to the teens, then after his diet changes back up to 75th% & 75th%!). I have no doubt he would have had permanent damage such as crohns or some other disease if he was still alive, IF we hadn't changed the way he ate. I praise the LORD he caught my attention and directed my steps in this matter. Thank you Jesus for saving my baby and giving him a chance at a healthy life!
I want to clarify that I am not into "fad diets" or the latest trend in foods, but I am into keeping my family from having scary reactions to food and cooking things that taste good despite all of our restrictions. NONE of this is by choice (though now that I know what I know, it would be hard to ever go back, so by choice I would probably stick with it!) As my kids grow up, they will make their own choices and carry around an epi-pen if they must, but right now they are not old enough to make wise educated choices for themselves or to understand the consequences of their actions.
I hope we are able to bring encouragement to those of you who are also on this food journey, or who are just trying to be healthy! Thank you for sharing this journey with us!
Saturday, September 22, 2012
Mrs Field's Adapted Allergy-Friendly Chocolate Chip Cookies
We just made the most amazing cookies & guess what?! They were vegan, soy free, and gluten free! I almost cried. I can't believe something tasted this good & was ok to eat!!!!
Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point. But, have you ever tasted them THIS way? Now you can!!!! Here is the recipe WITH the substitutions listed.
Cream together:
2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla
Add a little at a time of:
4 cups flour (I used:
1 cup white rice flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1 cup potato starch
1 cup tapioca starch
2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda
mix all ingredients
Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)
Bake at 375 fir 10 - 12 minutes.
Ok, so maybe these aren't "healthy," but sometimes you need something yummy! These sure beat all those store bought cookies (bleh!)
Most of you have probably baked or at least tasted the amazing Mrs. Field's Chocolate Chip Cookies at some point. But, have you ever tasted them THIS way? Now you can!!!! Here is the recipe WITH the substitutions listed.
Cream together:
2 cups butter (I used 1 1/2 cups Earth Balance Butter & 1/2 cup Nutiva Extra Virgin Coconut Oil)
2 cups brown sugar
2 cups sugar
4 eggs (we used 4 T of ground flaxseed & 12 T boiling hot water - let the mixture set for 10 minutes)
2 tsp gluten free vanilla
Add a little at a time of:
4 cups flour (I used:
1 cup white rice flour
1/2 cup sorghum flour
1/2 cup brown rice flour
1 cup potato starch
1 cup tapioca starch
2 tsp xanthan gum)
5 cups blended oats (I used Bob's Red Mill Gluten Free Oats)
1 tsp salt
2 tsp baking powder (gluten free)
2 tsp baking soda
mix all ingredients
Add 24 oz (we added 12 oz) of chocolate chips (Guittard or another dairy free variety)
Bake at 375 fir 10 - 12 minutes.
Ok, so maybe these aren't "healthy," but sometimes you need something yummy! These sure beat all those store bought cookies (bleh!)
Saturday, March 24, 2012
Great Allergy Friendly Website!
I wanted to post about a great site I just ran into! We love the brand Enjoy Life because they are pretty much allergen free (as far as Silas is concerned). I wondered if they had a website so I googled it. They have some amazing recipies on there & I wanted to share! Here is there link.
http://www.enjoylifefoods.com/recipes/
I can't wait to get busy making stuff! :o) Haven't been this excited in a while!
http://www.enjoylifefoods.com/recipes/
I can't wait to get busy making stuff! :o) Haven't been this excited in a while!
Saturday, March 17, 2012
Chewy Chocolate Chip Cookies (Gluten Free)
These truly are chewy & they stay together nicely. They don't crumble into millions of pieces like many gluten free cookies. Enjoy!!!
Chewy Chocolate Chip Cookies
Ingredients:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour (aka starch)
2 1/4 tp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup butter or butter substitute (we use soy free Earth Balance butter)
1 1/2 cup packed brown sugar
1 cup sugar
4 eggs or egg substitute (we use flaxseed & water)
4 tsp gluten free vanilla
2 12-oz packages chocolate chips (we use Guittard is dairy free)
Directions:
Heat oven to 375 degrees. Combine flours, baking powder, baking soda, salt, & xanthan gum in a large bowl. Set aside.
Combine butter, brown sugar, and sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs (egg substitute) and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets (I push the cookies down a bit with my fingers, otherwise they stay the exact same shape as when you dropped them). Bake for 9 to 12 minutes or until light golden brown (if using flaxseed instead of eggs, they won't brown quite as much.) DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
I adapted this recipe from this Land O'Lakes recipe: http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe
Chewy Chocolate Chip Cookies
Ingredients:
3 cups rice flour
1 cup potato starch
1/2 cup tapioca flour (aka starch)
2 1/4 tp xanthan gum
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 1/2 cup butter or butter substitute (we use soy free Earth Balance butter)
1 1/2 cup packed brown sugar
1 cup sugar
4 eggs or egg substitute (we use flaxseed & water)
4 tsp gluten free vanilla
2 12-oz packages chocolate chips (we use Guittard is dairy free)
Directions:
Heat oven to 375 degrees. Combine flours, baking powder, baking soda, salt, & xanthan gum in a large bowl. Set aside.
Combine butter, brown sugar, and sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs (egg substitute) and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoons, 2 inches apart, onto ungreased cookie sheets (I push the cookies down a bit with my fingers, otherwise they stay the exact same shape as when you dropped them). Bake for 9 to 12 minutes or until light golden brown (if using flaxseed instead of eggs, they won't brown quite as much.) DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
I adapted this recipe from this Land O'Lakes recipe: http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe
Wednesday, February 15, 2012
Caramel - Yummmmmmmmmmm!
I made the most amazing "Turtles" for my family this Valentines Day. I really wanted to make a special treat and Silas has been DYING for caramel. It just didn't seem fair that he couldn't eat it, so I thought I would investigate and see if I could figure out a way to make it allergy friendly. It still contains sugar, but no corn syrup, no dairy, no gluten, etc. It turned out beautifully, as did the turtles!
Allergy Friendly Method:
Ingredients:
3/4 cup brown sugar
1/2 cup soy free earth balance butter (I used nutiva organic extra virgin coconut oil for part of my butter)
1/4 cup honey
1/4 cup coconut cream
Cook over medium heat in a heavy 1 1/2 quart saucepan, stirring constantly until around 240 - 245 degrees or when you get the texture of caramel you want with the drop test (drop some of the mixture in ice cold water & see if it hardens to your liking). When you take the mixture off the stove, add a tsp or so of gluten free vanilla & stir it in. The texture of this caramel will be a little sugary when it dries, but my goal was to NOT use corn syrup. If you use corn syrup you won't have this issue.
If you want to make caramel with corn syrup & dairy, here is the non-allergy friendly method. LOL!
Ingredients:
2 cups Sugar (or brown sugar)
1/2 cup butter
2 cups heavy whipping cream
3/4 cup light corn syrup
Use the same instructions as above, except use a 3 quart saucepan.
Wednesday, January 11, 2012
Allergy Free Foods We Use Regularly
Here are some of the products we regularly buy that are gluten free, dairy free, etc. I will try to keep the list updated as I think of more things. I hope this helps even just one person! When we were first starting out, I had a few people come along side of me (thanks Alicia & Tom Moore & Mary Lou Hom!!!) who were able to point me to certain products that were helpful in starting our overwhelming journey of changing the entire way we eat. Yes, at first it is overwhelming, especially if you have never shopped at, say, Whole Foods, but after a while things get easier, you know where things are in the stores and you find yourself experimenting with all sorts of crazy ingredients you may never have even heard of until recently! We have been on this food journey less than two years as of now, and I am still learning new stuff almost every day. But, I hope what I have learned can help those of you who might be just starting out. I remember those first months and how helpless I felt. Anyhow, the Lord has really taken me by the hand and led me and given me much peace. I still struggle at times (esp lately when we seemed to have regressed in our progress or to have developed some NEW allergies) but I am confident that the Lord will see us through it. Take the Lord by the hand and let him lead you in this journey. He will carry you and comfort you and he will show you that you are NOT alone in this. HE is always with you and will give you the strength you need moment by moment! I have learned to lean on him much more than I ever have had to before in our journey with food, and I thank him that he has used this for his glory.
Gluten, Dairy, Soy, Peanut, Egg, Almond, Garlic, Amaranth, Lentil, Shellfish FREE
Products We Use That Are:
Gluten, Dairy, Soy, Peanut, Egg, Almond, Garlic, Amaranth, Lentil, Shellfish FREE
- OrganicVille Organic Ketchup
- Daiya Cheddar and Mozzarella style shreds
- Daiya Cheddar Style Wedge (you can slice the cheese for sandwiches!)
- Daiya Cheddar Style Wedge (you can slice the cheese for sandwiches!)
- Earth Balance Butter (we use the soy free in the red container)
- Once again Organic Sunflower Seed Butter (it is contaminated, so Silas can't have it...I make his myself)
- Cashew Butter (I can't find an uncontaminated brand for Silas to have, but I make my own)
- Kettle Brand Hazelnut Butter (can't have this anymore, as Si is allergic)
- Cashew Butter (I can't find an uncontaminated brand for Silas to have, but I make my own)
- Kettle Brand Hazelnut Butter (can't have this anymore, as Si is allergic)
- Glutino Gluten Free Pretzels (YUM!)
- Enjoy Life soft baked cookies (they have all sorts of flavors!)
- Enjoy Life Chewy on the go Bars
- Lara Bars (If you can have nuts)
- Lara Bars (If you can have nuts)
- EnerG breads (make sure to toast them before you eat it!) We like the tapioca loafs & brown rice loaf the best
- Edward & Sons Baked Organic Brown Rice Snaps
- Quaker Rice Cakes (plain & salted) are a new gluten free addition to the list!
- Quaker Rice Cakes (plain & salted) are a new gluten free addition to the list!
- Nutiva Organic Extra Virgin Coconut Oil (use it to bake, fry, use it as butter, etc!)
- Bob’s Gluten Free Red Mill Oats
- Chex cereals (rice, cinnamon, and corn, & now chocolate which are newly dairy free)
- Envirokids Organic cereals (Panda Puffs, Koala Crisp, Amazon Frosted Flakes, and Gorilla Munch)
- Enjoy Life Cereals: Very Berry Crunch Granola & Cinnamon Raisin Crunch Granola
- Enjoy Life Cereals: Very Berry Crunch Granola & Cinnamon Raisin Crunch Granola
- Kix
- Real Foods Corn Thinks (organic, original)
- So Delicious Coconut yogurt
- So Delicious Coconut Milk (I like unsweetened best)
- So Delicious Coconut Ice Cream (We usually buy plain Vanilla, chocolate, or Mint Chip)
-Luna & Larry's Organic Coconut Bliss
-Luna & Larry's Organic Coconut Bliss
- Organic Rice Milk (I like unsweetened best)
- Premium Gold Organic Golden Omega Flaxseed (for use instead of eggs in baking & I buy the preground stuff at costco)
- Spectrum Organic All Vegetable Shortening (palm oil) (for use instead of Crisco soybean shortening)
- Coconut Secret Raw Coconut Aminos Soy Free Seasoning Sauce (as a substitute for soy sauce)
- Guittard Chocolate Chips (regular chocolate chip or dark chocolate chip, although these DO CONTAIN SOY LECITHIN and were manufactured on equipment that once had dairy on it.)
- Bob's Red Mill flours for baking - Tapioca Starch, Rice Flours (white, sweet white, brown), Potato Starch, Sorghum Flour
- Bob's Red Mill GF pancake mix
- Bob's Red Mill GF brownie mix
- Bob's Red Mill GF pizza crust mix
- Bob's Red Mill GF cornbread mix
- Edward & Sons: Let's Do Gluten Free Sugar Cones or Ice Cream Cones
- Oscar Mayer Selects hot dogs
- Garden Veggie Crisps
- Kettle & Lays plain potato chips (not made with soybean oil)
- Brown, Batsami, & Jasmine rice, quinoa, buckwheat groats, millet
- Guittard Chocolate Chips (regular chocolate chip or dark chocolate chip, although these DO CONTAIN SOY LECITHIN and were manufactured on equipment that once had dairy on it.)
- Bob's Red Mill flours for baking - Tapioca Starch, Rice Flours (white, sweet white, brown), Potato Starch, Sorghum Flour
- Bob's Red Mill GF pancake mix
- Bob's Red Mill GF brownie mix
- Bob's Red Mill GF pizza crust mix
- Bob's Red Mill GF cornbread mix
- Edward & Sons: Let's Do Gluten Free Sugar Cones or Ice Cream Cones
- Oscar Mayer Selects hot dogs
- Garden Veggie Crisps
- Kettle & Lays plain potato chips (not made with soybean oil)
- Brown, Batsami, & Jasmine rice, quinoa, buckwheat groats, millet
Meals I make regularly
I thought it might be helpful to write down some of the meals I make regularly. Some of these meals do not work well on the rotation diet that Silas is on (because they contain too many ingredients), but when we don't have to worry about sticking to the bare basics, this is a list I pull my ideas from. I hope it can be helpful to at least one person out there. If anyone wants a recipe, please ask! I will try to get the recipes up for each of these meals that require a recipe, but in the meantime, I can get one to you sooner if you ask.
Gluten & Dairy Free Dinners that I regularly make
- Roast with potatoes, carrots, beans, tomato sauce
- Stew with leftover roast
- Spicy walnut chicken & batsami rice (use coconut aminos instead of soy sauce)
- Turkey tacos with homemade corn tortillas
- Hot dogs & hamburgers (Silas is bun free) & potato chips
- Split pea soup with ham, carrots, & celery
- Chicken & rice soup with potatoes, carrots, celery, onions
- BBQ steak with baked or mashed potatoes & veggies
- Apple Pork chops with curry baked potato wedges & veggies
- BBQ chicken with baked potatoes, fresh veggies with homemade hummus & ranch dip
- Pizza (gluten, dairy, egg, garlic, soy free for Silas)
- Carne Asadas with corn tortillas (use coconut aminos instead of soy for sauce)
- Spaghetti with corn or brown rice pasta
- Bacon Avocado Pasta
- Chili & cornbread (gluten/dairy/soy/egg free for Silas)
- Baked ham, sweet potatoes, veggies
- BBQ fish, baked potatoes, veggies
- Sweet Potato black bean enchiladas
- Coconut Curry Chicken with jasmine rice
- Pork Roast with applesauce/apple chunks, veggies,
- Squash, potato, or veggie soup (use rice or coconut milk)
- Teriyaki Rice King Chicken, Veggies, & rice (homemade teriyaki sauce with coconut amino instead of soy)
- Boneless Pork Spare Ribs with BBQ sauce (homemade sauce)
- Veggie Soup
- Black Bean Soup
- Chicken with curry mustard sauce, rice, veggies
- Fajitas (with gluten free tortillas for Silas - corn or brown rice tortillas) with veggies sauteed in coconut & olive oil
- Baked potatoes with all the fixings (we use Daiya Cheese, Earth Balance Butter, salsa, broccoli, onions, bacon, etc.)
Tuesday, January 10, 2012
Gluten Free Sugar Cookies
Gluten free sugar cookies
45 min.prep time 2:25total time
3 1/2 dozen cookies
Ingredients
1 cup sugar
1 cup Land O Lakes® Butter, softened (I used soy free Earth Balance Butter since we are dairy and soy free)
2 Land O Lakes® All-Natural Egg yolks (I used ground flaxseed - 2 tbsp plus 6 tbsp of water)
1 1/2 teaspoons gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)*
1/4 teaspoon salt
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour blend and salt. Beat until well mixed. Cover; refrigerate until firm (1 hour).
Heat oven to 350°F. Roll out dough on surface sprinkled lightly with gluten-free flour, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. I actually roll my dough out in between saran wrap. I do this with pretty much all my gluten free recipies (that require being rolled out) and it works every time. I spray the saran wrap with canola oil or I use flour, depending on the recipe. For this one, I believe I used white rice flour.)
Cut with 2 1/2-inch star-shaped cookie cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 2 minutes; remove from cookie sheets. Cool completely.
* Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
for the flour, I used:
- 1 cup rice flour
- ¼ cup cornstarch
- ½ cup tapioca starch
- ¼ cup sorghum flour
- ¼ cup potato flour
- 1 1/8 tsp xanthan gum
The only reason I used the mixture that I used was because I ran out of rice flour and I do not own potato starch as of yet (still need to buy some). So, I did my own little experiment & it turned out beautifully! I want to encourage you to try your own mixture, esp if you don't have what the recipe calls for! I almost always modify and do my own thing and I have never once had a flop yet (knowing a thing or two about what each gluten free flour does is important, though)! Success every time (ok, I am sure the flop will happen one of these times, but for now I can boast of my success!)
Here is my link from Landolakes where I got my recipe:
Tuesday, September 6, 2011
Happy Birthday Baby Girl!!!!
Today is my baby girl's first birthday! In honor of her, I am going to post my cake and frosting recipes that I used. I decided to go with a gluten, dairy, soy free chocolate cake so we could all eat it. I used duck egg in the recipe, so it isn't egg free but it is chicken egg free (which Silas can't have).
Delicious Frosting
Ingredients:
1/2 cup organic extra virgin coconut oil (palm shortening, or softened earth balance butter or a mixture of all three)
16oz powdered sugar
2-4 T coconut milk (rice, soy, almond milk)
1-2 tsp gluten free vanilla
*1/4 cup cocoa powder (plus add a little more liquid or mixture will be too dry)
Add more milk (or water) or powdered sugar if your mixture is too dry or wet. My whole family LOVES this frosting & it is creamy enough that the vanilla version can be used on carrot cake.
*leave cocoa powder out for vanilla frosting (or you can add another flavor to spice it up)
Chocolate Cake
I adapted my recipe for cake from food.com. It is called "One Bowl Gluten Free Chocolate Cake."
Ingredients:
1 1/2 c gluten free flour (I have used 1/2 c sorghum flour, 1/2 c white rice flour, 1/2 cup tapioca starch AND 2/3 cup white rice flour, 1/3 cup potato starch, 1/2 cup tapioca starch - I liked the second mix best)
1/2 c cocoa
1 c sugar
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp xanthan gum (I used xanthan gum)
5 T cooking oil (I used olive oil)
1 tsp gluten free vanilla
1 egg (or 1 tbsp of ground flaxseed & 3 tbsp hot water combined)
1 c water
Directions:
Mix all dry ingredients in a bowl
Add all liquid ingredients and mix well (I mixed for about 2 minutes on medium speed.)
Bake in a greased and floured (I used organic extra virgin coconut oil and dusted it with white rice powder) 9" square pan (or lined with waxed paper), at 350 degrees, for 30-35 minutes or until toothpick inserted comes out clean.
I can't wait to watch my baby girl dig in! :o) The cake smells wonderful, it is springy and it looks like a winner! Happy birthday, Micaiah!!!!
Delicious Frosting
Ingredients:
1/2 cup organic extra virgin coconut oil (palm shortening, or softened earth balance butter or a mixture of all three)
16oz powdered sugar
2-4 T coconut milk (rice, soy, almond milk)
1-2 tsp gluten free vanilla
*1/4 cup cocoa powder (plus add a little more liquid or mixture will be too dry)
Add more milk (or water) or powdered sugar if your mixture is too dry or wet. My whole family LOVES this frosting & it is creamy enough that the vanilla version can be used on carrot cake.
*leave cocoa powder out for vanilla frosting (or you can add another flavor to spice it up)
Chocolate Cake
I adapted my recipe for cake from food.com. It is called "One Bowl Gluten Free Chocolate Cake."
Ingredients:
1 1/2 c gluten free flour (I have used 1/2 c sorghum flour, 1/2 c white rice flour, 1/2 cup tapioca starch AND 2/3 cup white rice flour, 1/3 cup potato starch, 1/2 cup tapioca starch - I liked the second mix best)
1/2 c cocoa
1 c sugar
1/2 tsp salt
2 tsp baking soda
1 1/2 tsp xanthan gum (I used xanthan gum)
5 T cooking oil (I used olive oil)
1 tsp gluten free vanilla
1 egg (or 1 tbsp of ground flaxseed & 3 tbsp hot water combined)
1 c water
Directions:
Mix all dry ingredients in a bowl
Add all liquid ingredients and mix well (I mixed for about 2 minutes on medium speed.)
Bake in a greased and floured (I used organic extra virgin coconut oil and dusted it with white rice powder) 9" square pan (or lined with waxed paper), at 350 degrees, for 30-35 minutes or until toothpick inserted comes out clean.
I can't wait to watch my baby girl dig in! :o) The cake smells wonderful, it is springy and it looks like a winner! Happy birthday, Micaiah!!!!
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