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!
Showing posts with label Egg Free. Show all posts
Showing posts with label Egg Free. Show all posts
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 21, 2014
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.
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 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, 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, 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!!!!
Tuesday, March 1, 2011
Banana Oat Pancakes
So, on the rotation diet, one day the only grain Silas can eat is oats. Silas happens to HATE oatmeal and honestly, I am not very creative when it comes to cooking. We have had a very difficult time working around this dreaded day (day two in the rotation, shudder!) I am FORCING myself to learn and forge a path through this undiscovered territory. My mom & I discussed different ways we could make a pancake type bread that could be used as a pancake or in the form of a sandwich. Mom mom created the recipe & I tweaked it & discovered what works & what doesn't work. Now, I wouldn't say this is perfect, but if you want to try it & let me know what you think (and how to possibly improve it), I would be delighted!
I did NOT use egg replacer in this recipe, rather I used banana as the agent which holds the masterpiece together. Feel free to experiment with that. On our oat day (in our 4 day rotation diet), we need to stay away from the ingredients in egg replacer, that is why I opted for the simple ingredients in this recipe. Another thing worth mentioning is that I tried both baking soda and baking powder in different combinations and neither of them works in this recipe. They do make the texture fluffier, but the banana's properties which hold the pancake together seem to become pointless when these ingredients are added. Turning the pancake becomes nearly impossible!
Ingredients:
1 1/2 Cups Oat Flour (I ground up Bob's Red Mill Gluten Free Oats in my blender)
1 banana
1/4 cup brown sugar
1 tsp gluten free vanilla
3/4 cup rice or coconut milk*
1/2 tsp salt
1/4 cup olive oil
Blend up one banana until it is light & frothy in the blender (or mush it with a fork until it is as mushed as you can get it.) Add all ingredients & stir until well mixed. Heat a pan & make sure to spray it so the pancake won't stick (spray it again when you flip the pancake.) Pour a small scoop (six inches or less when it settles). Spread it out more with a spatula or spoon if it needs to be thinned a bit. Flip & cook the other side, then when both sides are done, enjoy! This is mighty tasty with some earth balance dairy & soy free butter topping it, by itself, with jam, etc. Makes "Oat Day" something for us to look forward to!!!
*If the first pancake seems too thick & has a hard time cooking all the way through, add more milk to the batter for the rest of the batch.
I did NOT use egg replacer in this recipe, rather I used banana as the agent which holds the masterpiece together. Feel free to experiment with that. On our oat day (in our 4 day rotation diet), we need to stay away from the ingredients in egg replacer, that is why I opted for the simple ingredients in this recipe. Another thing worth mentioning is that I tried both baking soda and baking powder in different combinations and neither of them works in this recipe. They do make the texture fluffier, but the banana's properties which hold the pancake together seem to become pointless when these ingredients are added. Turning the pancake becomes nearly impossible!
Ingredients:
1 1/2 Cups Oat Flour (I ground up Bob's Red Mill Gluten Free Oats in my blender)
1 banana
1/4 cup brown sugar
1 tsp gluten free vanilla
3/4 cup rice or coconut milk*
1/2 tsp salt
1/4 cup olive oil
Blend up one banana until it is light & frothy in the blender (or mush it with a fork until it is as mushed as you can get it.) Add all ingredients & stir until well mixed. Heat a pan & make sure to spray it so the pancake won't stick (spray it again when you flip the pancake.) Pour a small scoop (six inches or less when it settles). Spread it out more with a spatula or spoon if it needs to be thinned a bit. Flip & cook the other side, then when both sides are done, enjoy! This is mighty tasty with some earth balance dairy & soy free butter topping it, by itself, with jam, etc. Makes "Oat Day" something for us to look forward to!!!
*If the first pancake seems too thick & has a hard time cooking all the way through, add more milk to the batter for the rest of the batch.
Monday, February 28, 2011
Yummy Valentine's Day Chocolates
For my Valentines this year, I needed to figure out something that I KNEW was safe! I needed to be frugal since the budget was tight, so I just used what I had on hand at home. I decided to make my own chocolates - yummy! Michael came home from work and could not believe I had made these all by myself. He even called me his little Betty Crocker (I am not sure what that meant...either I am a scary cook normally or this was such a brilliant idea it COULDN'T possibly have come from me (ha ha), but I will take it to mean he was just plain impressed!)
I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk. The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.
I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house. Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options. We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)
(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas
I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)
This was a hit with my whole family! I think we will be making a lot of these in our future! Enjoy, and please share any ideas with me that might make this even more enjoyable! (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)
I use Guittard chocolate chips (real semisweet chocolate chips) which are made in a peanut and gluten free facility and they contain no milk. The ingredients are semisweet chocolate (sugar, chocolate liquor, cocoa butter), soya lecithin and real vanilla. It does have a note that says it is processed on equipment previously used to process milk chocolate, but Silas is ultra sensitive to all dairy and this has not bothered him one bit.
I then proceeded to grab all the gluten, dairy, peanut, almond, egg, and soy free things I could find around the house. Those of you allergic to corn will not be able to have the marshmallows (we used the campfire brand, I think...whichever ones specify gluten free) or the Glutino Gluten Fee Pretzels because both contain corn starch, but for everyone else, those are great options. We used marshmallows, raisins, dried mangos, coconut, walnuts and cashews (which those of you with nut allergies will want to avoid, obviously!)
So, here is an ingredient list:
Guittard chocolate chips (or other dairy free ones of your choice)
Olive Oil (or coconut oil or something to smooth the chocolate)
(Here are some ideas of what to dip into the chocolate)
Marshmallows (Campfire or other gluten free)
Nuts
Coconut
Raisins
Pretzels (Glutino Gluten Fee Pretzels)
Your favorite gluten/dairy/allergy free cereal
Any dried fruit of your choice
Fresh fruit like strawberries or bananas
I poured one 12 oz bag of Guittard chocolate chips into a small pan and I put that inside another pan filled with water. Heat the water slowly (on low) and make sure that none of the water splashes into the pan with chocolate. I poured a couple tablespoons of olive oil into the chocolate to smooth it. Stir constantly once it starts melting. When the chocolate is ready, have your prepared goodies all ready to dip! I just used a few forks & dipped the items in the chocolate, then placed it on a sprayed pan to cool (I sprayed the pan with canola oil so the chocolates wouldn't stick.) With the leftover chocolate, I poured it into about 6 cupcake holes in my cupcake pan with some of the items (I used cashews & coconut which turned out really yummy!)
This was a hit with my whole family! I think we will be making a lot of these in our future! Enjoy, and please share any ideas with me that might make this even more enjoyable! (For those of you who don't have tons of allergies, things like sprinkles might be fun to add to the top!)
Tuesday, January 4, 2011
Curry Mustard Chicken
This one gets thumbs up from the entire family! The first time my boys ate it, they yelled enthusiastically, "Can we have this EVERY night?!"
2 chicken breasts
1/2 cup almond milk, rice milk, coconut milk, or whatever you prefer
1/2 stick earth balance butter (melted or add it to the pan after the other ingredients are added)
1/4 cup yellow mustard
1/2 cup honey
2 tsp curry powder
1 tbsp garlic
salt to taste
Cut up raw chicken and set aside. Heat sauce pan with oil. Mix ingredients together and put in heated sauce pan with chicken. Cook and stir often until chicken is thoroughly cooked. This is perfect paired with rice or quinoa and veggies!
2 chicken breasts
1/2 cup almond milk, rice milk, coconut milk, or whatever you prefer
1/2 stick earth balance butter (melted or add it to the pan after the other ingredients are added)
1/4 cup yellow mustard
1/2 cup honey
2 tsp curry powder
1 tbsp garlic
salt to taste
Cut up raw chicken and set aside. Heat sauce pan with oil. Mix ingredients together and put in heated sauce pan with chicken. Cook and stir often until chicken is thoroughly cooked. This is perfect paired with rice or quinoa and veggies!
Friday, December 10, 2010
Creamy Pumpkin Soup (Dairy & Gluten Free)
In Australia, we met a former chef from Greece. I was only 11 years old, but to this day, I remember the delightful Pumpkin Soup he made for us when he invited us over. It became our favorite & we requested it every time we came to visit! I can still remember the cozy feeling I had when I slurped it down and listened to his fascinating accent as entertained us with some tall tales. Before we left Australia, my mom made sure to ask him for the recipe. He laughed & told her how easy it was and that he didn't really follow a recipe! It is hard to believe because it is so good, but it really is easy!
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Now, the soup isn't really made from pumpkins...in fact, it is really just squash and potatoes, but I think he called it that because Aussies call squash pumpkins or something like that. I hope I have that right! The name has a certain ring to it, so we just continue to call it that even though it has nothing at all to do with pumpkins (although I have tried it with pumpkins for the squash, and it is lovely too.) Here is my best attempt at describing exactly how I make it.
One squash (1 1/4 lbs or so)
3 - 4 medium potatoes
2 cups chicken broth
1/2 - 1 cup unsweetened milk substitute of your choice (we prefer Rice or Coconut milk)
1 tsp. onion powder (optional)
1 tsp. garlic powder (optional)
1 tsp. thyme or other herb of choice
salt
pepper
Cook squash and scrape flesh from peel after cooking. You should have around 1 1/2 cups. Peel potatoes then boil in water (put just enough in pan to cover them.) In a blender or food processor, puree potatoes with the water they were boiled in) until smooth. Set aside in a large heavy saucepan. Puree squash with chicken broth until smooth. If more liquid is needed, add water so that the vegetables can puree properly. Pour into saucepan with pureed potatoes. Add milk and spices (I like this soup with LOTS of pepper). Cook on medium and stir until heated all the way through, but DO NOT BOIL.
The soup is fantastic plain, but it is also awesome with meat added. Ham or bacon (precooked) is delicious in it. This recipe makes enough to be the main course for dinner! Pairs perfectly with some rolls or homemade bread (see my delicious bread recipe) toasted & buttered with his Earth Balance butter. Enjoy!!!
Other versions of this soup:
- substitute squash with:
broccoli
cauliflower
- add in while cooking (before blending):
a whole onion
1/4 a cup of celery and leaves
a clove of garlic
a handful of spinach
Thursday, December 9, 2010
Toffee
Mmmm, I look forward to the Holidays just so I can make toffee! What better excuse to make one of my favorite treats than all the potlucks and get-togethers! I am going to try this one dairy free this year, and I am confident it will turn out nicely. This recipe is from Betty Crocker's New Cookbook. This is sure to be a crowd pleaser and a favorite holiday tradition.
Ingredients:
1 cup pecans, chopped
3/4 cup packed brown sugar
1/2 cup stick margarine or butter (I will use earth balance butter)
1/2 cup semisweet chocolate chips (I have been using Guittard, although there is a note on it that says, "Processed on equipment previously used to process milk chocolate." If you are extremely sensitive to dairy, try the brand Enjoy Life, although Silas has not found this chocolate bothers him and he is hyper sensitive to dairy.)
1. Grease bottom and sides of square pan, 9x9x2 inches, with margarine (earth balance butter.)
2. Spread pecans in pan. Heat brown sugar and margarine to boiling in 1 1/2 quart saucepan oer medium heat, stirring constantly. Boil 7 minutes, stirring constantly. Immediately spread evenly over pecans. Sprinkle with chocolate chips.
3. Cover pan with cookie sheet. Let stand about 1 min or until chocolate chips soften. Spread softened chocolate over candy. Cut into 1 1/2 inch squares while hot. Refrigerate uncovered about 2 hrs or until firm.
I usually double the recipe. Take care to boil it long enough. If it still acts sugary, give it another minute or two. I have tried to triple the recipe before and it didn't work out probably because it needed more time to boil. Enjoy!
Ingredients:
1 cup pecans, chopped
3/4 cup packed brown sugar
1/2 cup stick margarine or butter (I will use earth balance butter)
1/2 cup semisweet chocolate chips (I have been using Guittard, although there is a note on it that says, "Processed on equipment previously used to process milk chocolate." If you are extremely sensitive to dairy, try the brand Enjoy Life, although Silas has not found this chocolate bothers him and he is hyper sensitive to dairy.)
1. Grease bottom and sides of square pan, 9x9x2 inches, with margarine (earth balance butter.)
2. Spread pecans in pan. Heat brown sugar and margarine to boiling in 1 1/2 quart saucepan oer medium heat, stirring constantly. Boil 7 minutes, stirring constantly. Immediately spread evenly over pecans. Sprinkle with chocolate chips.
3. Cover pan with cookie sheet. Let stand about 1 min or until chocolate chips soften. Spread softened chocolate over candy. Cut into 1 1/2 inch squares while hot. Refrigerate uncovered about 2 hrs or until firm.
I usually double the recipe. Take care to boil it long enough. If it still acts sugary, give it another minute or two. I have tried to triple the recipe before and it didn't work out probably because it needed more time to boil. Enjoy!
Wednesday, December 8, 2010
Gluten Free Avacado Pasta
This recipe is adapted from a recipe a friend gave me. She got it from ivillage.com, but I couldn't find it to add the link.
Ingredients:
1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste
Directions:
Cook pasta according to directions. While pasta is cooking, prepare meat. If using bacon, chop into small pieces.
Smash avocados and add cooked meat.
Drain pasta & add bacon or ham/avocado mixture. Drizzle pasta with olive oil. Add lime juice. Add garlic. Mix together & serve. Should serve about 4 people.
Ingredients:
1 lb gluten free pasta (brown rice pasta ROCKS!)
1 package of bacon or 1 cup cubed cooked ham
3 avocados
olive oil
1 tsp lime juice
garlic to taste
Directions:
Cook pasta according to directions. While pasta is cooking, prepare meat. If using bacon, chop into small pieces.
Smash avocados and add cooked meat.
Drain pasta & add bacon or ham/avocado mixture. Drizzle pasta with olive oil. Add lime juice. Add garlic. Mix together & serve. Should serve about 4 people.
Friday, December 3, 2010
Gluten & Dairy Free Caramel Corn
This is a delicious treat and kids LOVE it! My mom passed down the recipe to me and I modified it to make it dairy and gluten free.
1 pan (or one bag) of popped popcorn
1 cube butter (I use Earth Balance Butter)
1 cup marshmallows (make sure they are gluten free, made with modified CORN STARCH. If the food starch doesn't specify "corn", then it usually contains gluten)
1 cup brown sugar
1 large clean paper bag
Mix butter, marshmallows, and brown sugar over medium heat in a heavy sauce pan until just melted. Put the popcorn into a large clean paper bag. Pour the caramel mixture over the popcorn slowly, mixing often. The caramel dries quickly, so keep that in mind! My mom recommends that the caramel recipe actually be doubled, but that is if you want it extra gooey! Enjoy!
1 pan (or one bag) of popped popcorn
1 cube butter (I use Earth Balance Butter)
1 cup marshmallows (make sure they are gluten free, made with modified CORN STARCH. If the food starch doesn't specify "corn", then it usually contains gluten)
1 cup brown sugar
1 large clean paper bag
Mix butter, marshmallows, and brown sugar over medium heat in a heavy sauce pan until just melted. Put the popcorn into a large clean paper bag. Pour the caramel mixture over the popcorn slowly, mixing often. The caramel dries quickly, so keep that in mind! My mom recommends that the caramel recipe actually be doubled, but that is if you want it extra gooey! Enjoy!
Thursday, December 2, 2010
Gluten & Dairy Free Sweet Potatoes
This is a favorite recipe that I have adapted from the recipe on the can of Bruce's Yams. If you like sweet potatoes, you have gotta try this one out!
1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)
Preheat oven to 350 degrees. Blend sweet potatoes with sugar, salt, spices, butter, and milk. Cut 6 marshmallows in half and mix with potatoes. Turn into greased baking dish. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned. Serves 6.
1 - 29 oz can of yams drained and cut into little cubes (or bake or steam up your own & cube it)
1/4 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg or allspice
1/2 tsp cloves
1 tbsp melted butter (we use earth balance in the soy free red tub)
1/4 cup almond, coconut, or rice milk
16 marshmallows (make sure you get the gluten free ones, I think Campfire claims to be gluten free!)
Preheat oven to 350 degrees. Blend sweet potatoes with sugar, salt, spices, butter, and milk. Cut 6 marshmallows in half and mix with potatoes. Turn into greased baking dish. Top with remaining marshmallows. Bake at 350 degrees for 20 minutes or until mixture is puffy and marshmallows are delicately browned. Serves 6.
Gluten, Wheat, Dairy, Soy, and Egg free Pie Crust
This is so quick & easy! I could not believe it when I stumbled on this recipe I adapted from from Ener-G! I have to say, I was VERY skeptical when I saw how easy the recipe looked, and even more so when I was pressing the crumbly mixture into the pie pan, but when it came out baked it looked like a normal pie crust! It was really delicious and PERFECT for a pumpkin pie! It's not the greatest recipe for a double crusted pie (crust on top) like an apple or berry pie (I will add that recipe next.)
http://www.ener-g.com/recipes/easy-rice-flour-pie-crust
Description
Easy 4 ingredient wheat-free, gluten-free, dairy-free, soy-free, and egg-free pie crust.
Ingredients
| 1⁄2 | cup | Butter flavored spPectrum palm shortening |
| 3⁄4 | cup | Ener-G White Rice Flour |
| 3⁄4 | cup | Ener-G Sweet Rice Flour (or sorghum) |
| 4 | tbsp | Cold Water |
Instructions
Combine Ener-G White Rice Flour and Ener-G Sweet Rice Flour in a large mixing bowl. (I actually used about 1 cup of white rice flour and 1/2 a cup of sorghum flour) . Cut shortening into flour until texture becomes crumb-like. Add water and form dough into a ball with hands. Press dough into 9" pie pan. Prick bottom of crust with fork. Depending on the pie recipe, you can either pre-bake crust at 400 degrees F for 15 minutes OR pour in pie filling and bake as directed.
http://www.ener-g.com/recipes/easy-rice-flour-pie-crust
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