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Allergen-free recipes and meal ideas! - Page 8

post #141 of 483
This is an awesome chocolate cake by Dreena. I swear by it. It's vegan, GF and NF. Contains soy milk though (and unrefined sugar).
I just made it yesterday for DH's birthday. A good time was had by all.
MIL took some home and her bf (a chef) had no idea it was vegan and/or GF.
post #142 of 483
These are scrumptious!!!
Absolutely delicious I have never tasted anything GF that tastes this close to a real cupcake! I got the recipe from marthastewart.com and I used special dark baking cocoa and it tastes like a devil dog I also just switched out Beths all purpose GF baking flour at the same amount.

Here it is. I hope you enjoy

Ingredients

Makes 1 dozen cupcakes

* 1 1/2 cups cake flour (I switched to GF with no problem)
* 3/4 cup sugar
* 1/4 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 5 tablespoons vegetable oil
* 1 tablespoon white vinegar
* 1 teaspoon pure vanilla extract
* 1 1/4 cups water


Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
4. Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
5. Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Divvies Vanilla Frosting:
Makes enough for 1 dozen cupcakes

* 1 3/4 cups confectioners' sugar
* 1/2 cup dairy-free margarine, chilled
* 1/8 teaspoon salt
* 1/2 teaspoon pure vanilla extract
* 1 tablespoon rice milk

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.
2. Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.
post #143 of 483

Looking for allergen free ingredient

Does anyone have any idea where I can get a milk-free, soy-free margarine? I'm new to this and I've seen this in my cookbook, but don't know where to find it.
post #144 of 483
Thanks for the recipe--it sounds delicious!
post #145 of 483
Quote:
Originally Posted by erin.benavidez View Post
Does anyone have any idea where I can get a milk-free, soy-free margarine? I'm new to this and I've seen this in my cookbook, but don't know where to find it.
I've been wondering that myself as all of the gfcf margarines I find are soy based.
post #146 of 483
Quote:
Originally Posted by menomena View Post
There is no such thing as safe bacon for us. Even the uncured/non-preservative bacon at the HFS has "spices" in it. Spices = garlic. Boo hoo for us. Those scallops sound delish, though.
Try Beeler's brand, if you can find it. No garlic. SO HAPPY!!!!!
post #147 of 483
I found 2 brands: Benecol (available at my local grocery store, but only so-so) and Mother's brand margarine. It is kosher, so you have to look at either a kosher grocery, around passover time and stock up, or somewhere there is a large concentration of jewish people, but its really good, and completely dairy adn soy free.
post #148 of 483
Quote:
Originally Posted by erin.benavidez View Post
Does anyone have any idea where I can get a milk-free, soy-free margarine? I'm new to this and I've seen this in my cookbook, but don't know where to find it.

I use Spectrum organic shortening. The ingredient list: mechanically pressed organic palm oil. I love it! I get it at my local natural food store.
post #149 of 483
Quote:
Originally Posted by mtn.mama View Post
Try Beeler's brand, if you can find it. No garlic. SO HAPPY!!!!!
Oh my. I love you. So, so, so much. :
post #150 of 483
Quote:
Originally Posted by tuansprincess View Post
I use Spectrum organic shortening. The ingredient list: mechanically pressed organic palm oil. I love it! I get it at my local natural food store.
Us, too. It's good as a spread (it's slightly sweet) and very good for frying/sauteing and for baking. It's more expensive than butter (organic, even), but it's worth it.
post #151 of 483
good to know! I use it for baking but never thought of using it as a spread & frying. thanks!
post #152 of 483
I made this one last week. My older DD (no allergies) who is extremely picky LOVED it. It was good for everyone but DS, who can't have chicken. Serve on rice or rice noodles.

Chicken Marsala

1 1/2 lb. chicken, cut up
1/2 - 1 c. sliced mushrooms
1 Tbs. minced onion
1/4 c. sweet sorghum flour
1/4 c. rice flour
1/2 tsp. sea salt
3 Tbs. olive oil
1/2 tsp. black pepper
1/2 c. chicken stock
1/2 c. red wine (I used some boxed wine DH had)

Put "flour", salt, and pepper in a large Ziploc bag. Add chicken. Shake to coat. Heat oil in fry pan. Add chicken and brown. Add onion and mushrooms. Cook for additional 5 minutes. Put in crockpot with wine and chicken broth. Cook on low 4-8 hours.

Tonight I'm trying to make zucchini muffins for the first day of preschool for DD. No egg, no dairy, no soy, no gluten, no corn, etc. etc. (I've got rice cakes for back-up!)
post #153 of 483
oh, kathy, that sounds great. and we can totally have everything in the ingredient list. woo. (although, we never have wine around, so i will probably use more broth, plus some apple cider vinegar...).
post #154 of 483
Thread Starter 
Quote:
Originally Posted by kjbrown92 View Post
Tonight I'm trying to make zucchini muffins for the first day of preschool for DD. No egg, no dairy, no soy, no gluten, no corn, etc. etc. (I've got rice cakes for back-up!)
Ooh- I can't wait for the zucchini muffin recipe!! :
post #155 of 483
how about white grape juice instead of the wine for the chicken marsala?
I'm not sure how I'm going to get the zucchini muffins to hold together. I'm hoping to make them flax free so that those flax-free people can have them too. I wish there was another egg replacer (we can't do potato).

Since we can't do wheat or corn or apples or rice, I'm reduced to using white wine vinegar and balsamic vinegar (though I just found a "white" balsamic vinegar at the store that I haven't tried yet) for my vinegar.
post #156 of 483
Thread Starter 
I'm sure there are other flax-free people out there, but if you were thinking of me , I haven't noticed a difference at all since I stopped flax... so we might be ok with it.
post #157 of 483
we're currently flax-free, but i'm reintro-ing seeds, starting with pumpkin and moving on to flax, tomorrow. *crosses fingers*
post #158 of 483
I've been making Kathy's carrot cupcake/muffins with zucchini instead - it works just fine. the recipe calls for 1/2 cup of shredded coconut and 1 1/2 cups shredded carrots. I just do 2 cups of shredded zucchini. But I do use the flax.

I have to say I tried the devil cupcakes below only I used coconut oil for the veggie oil. They turned out very weird and I think it was the oil. They were really moist and fluffy on the top half and dry and harder on the bottom half. They looked like they were two very distinct layers.

I think there is something wrong with my coconut oil. At the beginning, it was totally solid. Now it is totally liquid. All along I have been storing it in my cupboard, not refrig. Should I have been stirring it up all along?

~Tracy
post #159 of 483
Coconut oil is solid in cold temperatures and goes liquid in warm weather. That is normal, and it does not need to be refrigerated. The better the oil, the clearer it is when in liquid state and it should be a beautiful pearly while when solid.
We get centrifuged oil from Wilderness family Naturals. It is spun not heated to get the oil.
post #160 of 483
Well I'm glad to know that you've been making zucchini muffins out of my recipe (why didn't I think of that?). You should write it as a comment on my website so other people know the alternatives.

The recipe I made up yesterday was gross. It was almost gelled on the bottom and dry on top. It was a very watery battery so I thought it was going to be dry. Not. DD ate it and liked it. It was also greasy when you held it. Ick. I guess I'll try the zucchini "carrot cake muffins"!!
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