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 Nut Free. Show all posts
Showing posts with label Nut Free. Show all posts
Tuesday, March 10, 2015
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.
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.
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
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!)
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
Saturday, May 14, 2011
Gluten Free Banana Bread Muffins
Banana bread has been a favorite at our house for as long as I can remember. I vowed to try my hardest to find the best recipe possible once Silas started having foods that became "off limits." First it was the wheat & dairy, then the gluten, then eggs, nuts, soy, etc! We have been able to adapt my favorite recipe to the point that even our friends who don't eat gluten free enjoy them! I just tried the recipe with duck eggs & it was SO GOOD we couldn't stop eating them! Update: since we can't have eggs at all any more, we use this recipe with flaxseed instead, and they are still amazing!
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
I adapted my recipe from the Better Homes & Gardens New Cook Book.
Banana Bread Muffins
Makes 2 dozen regular sized muffins.
1 cup brown rice flour
1 cup sorghum flour
1/2 cup millet flour
1/2 cup teff flour
(or try another flour combo... try coconut flour**, quinoa flour, etc)
1 1/2 tsp xanthan gum (if you are sensitive to this, just leave it out)
1 T baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 eggs (duck or goose work well) OR two flax eggs (2 T ground flaxseed, 6 T water & let gel)*
2 cups mashed banana
1/4 cup honey
1/4 cup olive oil (or just a drizzle; feel free to omit)
1/4 cup unsweetened applesauce
2 tsp gluten free vanilla (this can be omitted)
1 tsp raw apple cider vinegar
1 cup dairy free chocolate chips (Guittard or Enjoy Life), raisins, seeds, nuts, or other addition.
1. Grease the bottom of each muffin cup in a muffin pan (coconut oil works well). Set aside. In a medium mixing bowl, combine the flours and xanthan gum and sift well. Add the baking powder, baking soda, and cinnamon and sift. Set aside.
2. In another bowl, combine the eggs (or flax eggs), bananas, honey, apple cider vinegar, vanilla, and cooking oil. Add wet mixture all at once to dry mixture. Stir until just moistened (batter should be lumpy.) Fold in chocolate chips.
3. Spoon batter into the prepared muffin pans. Bake in a 350 oven 15 minutes or until a wooden toothpick inserted in center of several muffins comes out clean. Enjoy!
* Muffins will be dense if you use flax eggs instead of eggs. They still taste fantastic, but it definitely changes the texture.
** If using coconut flour, double the liquid amount of applesauce and olive oil.
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.
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
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
Gluten and Dairy Free Pumpkin Pie
The pumpkin filling is sort of a hodgepodge of recipes I have seen and I kind of made my own. This recipe makes ONE pumpkin pie filling.
16 ounce can pumpkin
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice (or nutmeg)
1/2 tsp ground cloves
1 tsp vanilla
3 slightly beaten eggs
2/3 cup Coconut, or Rice Milk
3 slightly beaten eggs
2/3 cup Coconut, or Rice Milk
1. Combine pumpkin, sugar, cinnamon, ginger, allspice, and vanilla. Add eggs. Beat until just combined. Gradually stir in milk.
2. Pour filling into pie crust.
3. Bake in 375 degree oven for 50 minutes (I check it after 40). The pie is done when a knife inserted comes out clean.
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