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Allergen-free recipes and meal ideas! - Page 2

post #21 of 483
We do tapioca pudding too (DD likes it; something that grossed me out when I was a kid).

Rice pudding

Soak 1 c. jasmine rice for 20 minutes. Drain.

Bring 2 14-oz. cans of coconut milk, 2 1/2 c. vanilla rice milk, 1 c. sugar, pinch of salt, 1 Tbs. extra virgin coconut oil, and 1/2 tsp. freshly grated nutmeg to a gentle boil. Reduce heat and simmer, uncovered for 25 minutes. Remove from heat. Serve at room temperature.

Personally, I burned my tongue in my haste to eat it. The original recipe, which I changed a little, said it was good chilled. I didn't like it as much chilled so I'd take out a serving, put a splash of rice milk on it, and heat in the microwave for 30 seconds, and it was perfect again. Some people like raisins in theirs. My DD can't have raisins/grapes but I never liked them in it anyway. If you can do berries, dried cranberries might be good. Just make sure to get coconut milk that doesn't have weird additives (some of them have guar gum), and I don't use the light ones anymore. I buy my at an Asian market and the cans are 95 cents each. I've been using coconut milk alot.

If you can have seeds, it's really easy to make sesame-honey candy. It's good to halt a sweet craving.

K
post #22 of 483
Kathy - all of my coconut milk has guar gum - is this inherently a bad thing? Is it really possible to find canned coconut milk without some sort of additive? We have a great, huge Asian grocery in Seattle but it's very inconvenient for me and I never go there.

ETA: one more question if anyone can answer. I LOVE coconut tapioca and used to make it all the time but cannot make it anymore since I am avoiding eggs. Is there anything that could replace the egg in the tapioca recipe? Also, when I make it I add some lime zest and organic, no-sugar added dessicated coconut to it. Yummo!
post #23 of 483
Thread Starter 
Quote:
Originally Posted by kjbrown92 View Post
We do tapioca pudding too (DD likes it; something that grossed me out when I was a kid).

Rice pudding

Soak 1 c. jasmine rice for 20 minutes. Drain.

Bring 2 14-oz. cans of coconut milk, 2 1/2 c. vanilla rice milk, 1 c. sugar, pinch of salt, 1 Tbs. extra virgin coconut oil, and 1/2 tsp. freshly grated nutmeg to a gentle boil. Reduce heat and simmer, uncovered for 25 minutes. Remove from heat. Serve at room temperature.
Thanks for the recipe! Tapioca pudding also grossed me out as a kid, so I'm still a little wary of the puddings. But I am so ready to have more foods in my diet, so I am going to try it! Do you think another sweetener like maple syrup, brown rice syrup, or honey would work, or is it best with sugar?
post #24 of 483
My tapioca recipe doesn't have egg in it either. I don't do guar gum in my coconut milk because my two intolerant kids can't do any legumes. There is an additive in mine that's a stabilizer or something, but it's chemical-y, and DD doesn't react to it, so I'm going with it. Our Asian market is about 35 minutes away. I go up and buy a case of coconut milk at a time, and lots of rice noodles (because they're tons cheaper than at health food stores).

Not sure if honey or agave would work. Try it. I'm still trying to perfect my granola bar recipe (gluten free) - GF oats, crispy rice cereal, flaxseed, honey, molasses. But I haven't figured out how to make it stickier. It's good when it's refrigerated, but falls apart when it warms up at all, and I'm thinking if I cook the sugars down more they'll get to a stickier stage, but I don't know if molasses burns. Anyone help on that one?

My little one like tapioca pudding much more than rice pudding! (fish eyes)
post #25 of 483
Thread Starter 

Crispy rice squares

Ooh- that reminds me of the recipe I found for crispy rice squares. But these have the same problem as yours Kathy- they are good chilled, but totally fall apart when warm. I found that if I REALLY, REALLY smoosh them into the pan and then chill them, they stay together a little better.

1 t. cold pressed canola oil
1/2 c. brown rice syrup
2 T. sesame tahini or almond butter (we can't do almond, but the tahini seems to be ok for DD)
3 t. vanilla extract
2 c. crispy brown rice cereal
2 c. puffed rice
2 c. puffed millet or Perky's Nutty Rice
1/2 c. pumpkin or sunflower seeds
1/2 c. currants, chopped dried apple or dates

Heat oil in a large pot; add rice syrup and tahini or almond butter. Stir until bubbly. Remove from heat and stir in vanilla. Add remaining ingredients and mix well with a wooden spoon. Press into ungreased 13"x9" pan and press mixture flat. Let mixture set at room temperature or refrigerate. Cut into squares. Store in an airtight container.

I found this recipe in this elimination diet, and there's a lot more. FWIW- I also tried making the blueberry muffins and they were horrible... of course I did a lot of substituting since we're off nuts.
post #26 of 483
I can't do the tahini or any nut butter, so mine is held together even less, though that didn't stop DD and DH from eating the first batch. I used Lyle's golden syrup in the first batch (like corn syrup, only cane sugar) and left it out the second time because my naturopath said it wasn't very healthy. Maybe I should try baking the leftovers and see what happens.

Yesterday I made a good soft gingersnap type cookie (we can do wheat, luckily) and they're all gone, so I'm going to try to alter the recipe to make them sugar cookies today. Not sure if it will work but I'm bringing dessert to the family dinner tonight and our options aren't very big considering the food intolerances.

And I'm still trying to figure out pancakes that aren't gummy in the middle. I want a fluffy pancake, but with no egg or milk, I'm just getting gum. It's been so long since we've had real pancakes though, my kids gobble them up anyway.
post #27 of 483
While we could still have wheat, we did pretty well with the bisquick recipe. I used rice milk and substituted 1 tblsp. apricot preserves for each of the eggs. I really miss pancakes now. He can't have buckwheat right now, and the Namaste mix really turned me off.
post #28 of 483
Quote:
Originally Posted by JacquelineR View Post
I just had to say, Sweetjane, I have to try making your chicken salad sometime. I love avocados (and so does DS).
The favourite snack around here right now (other than fruit) seems to be rice cakes with hummus. We're pretty new to the whole food-allergy thing (other than having eliminated artificial dyes years ago) and still adjusting.
We love rice cakes dipped in olive oil. I found myself actually craving them the other day!
post #29 of 483
Thread Starter 
Quote:
Originally Posted by kjbrown92 View Post
And I'm still trying to figure out pancakes that aren't gummy in the middle. I want a fluffy pancake, but with no egg or milk, I'm just getting gum. It's been so long since we've had real pancakes though, my kids gobble them up anyway.
I have been using The Cravings Place All Purpose Pancake & Waffle Mix- it does have corn , but it is gluten/wheat/nut/egg/dairy/bean free, and they aren't too bad. Not quite as fluffy as traditional pancakes, but pretty good.

They also have a bunch of cookie mixes that I haven't tried. I think some of them have soy, some have corn, but all are very clearly marked with any allergens.
post #30 of 483
I may have to give up on fluffy pancakes with no egg, dairy, corn, soy, etc. We can't use the regular egg replacers because they have potato, which we can't do, so I do the flax + water, but it doesn't seem to work very well in the pancakes. I'll just make something else!

I love the plain rice cakes. They taste like popcorn to me. Sometimes we put honey on them, then you get the salty sweet taste like kettle corn.
post #31 of 483
This is a little OT, sorry, but have you tried adding 1/8teaspoon of baking powder (allergen free, of course) to your flax egg? I found that addition somewhere, but can't remember where. Also, if there's a starch you can use (tapioca or arrowroot maybe?), 1 tablespoon starch, plus 2 tablespoons Water, 1 tablespoon oil and 2 teaspoons baking powder is SUPPOSED to be equivalent to 1 egg. I haven't tried that one yet myself, but always make the baking powder addition to my flax egg.
Also, here is a recipe for a Bisquick substitute, which I also haven't tried yet. http://www.allergygrocer.com/id659.html
I've been fixated on making decent bread, so I haven't tried baking a whole lot of other stuff. I did make a nice banana bread the other day. I'll post that recipe asap.
post #32 of 483
Thread Starter 
Quote:
Originally Posted by JacquelineR View Post
Also, here is a recipe for a Bisquick substitute, which I also haven't tried yet. http://www.allergygrocer.com/id659.html
I've been fixated on making decent bread, so I haven't tried baking a whole lot of other stuff. I did make a nice banana bread the other day. I'll post that recipe asap.
Mmmmm... bisquick. : What do you use for the shortening in that recipe?? And I can't wait for the banana bread recipe!!
post #33 of 483
Kathy - how do you make tapioca without eggs? Do you just leave them out or sub something?
post #34 of 483
Any safe solid-at-room-temperature oil should be good to use in place of shortening. If it needs to be refrigerated though, make sure you refrigerate the mix, too.
Here's the banana bread:

1c white rice flour
1/4 c garbanzo or sorghum flour
1/4 c sweet (glutinous) rice flour
1/4c almond meal or hemp hearts
1 1/2t xanthan gum
2 1/4t safe baking powder
1/4t baking soda
1/2t salt
1/3c safe shortening
2/3c sugar
2 "flax eggs" (2T flax + 6T water)
3 mashed bananas
1/2t safe vanilla
1/4t cinnamon
1/4t nutmeg

Mix together the first 8 ingredients very well. Cream shortening with sugar and whip in the "eggs", bananas and flavourings. Add the flour mixture and mix well. Scrape into a 9 x 5 bread pan. Bake at 350 for 1 hour.

If you're using garbanzo, the raw mix tastes GROSS (very beany- and yes, I lick my fingers when baking ), but the end product was kid-approved. DS keeps asking "When are you making more banana bread, Mom?"

ETA: I'm so sorry, ladies. When making banana bread, I ALWAYS add 1/2t vanilla, 1/4t cinnamon and 1/4t nutmeg. I was making this today and was thinking about everyone on here while doing so, and suddenly realized I hadn't put that in the recipe (which I've done now). It's something I just always do without thinking about it. So, if you tried this and it was horrible (I don't know what it would be like without that addition), consider trying it again maybe.
post #35 of 483
Kathy - I don't know if anyone else asked , but I was going to make your slow cooker rice pudding, but couldn't find tapioca starch. I was at whole foods (I live in ct too!) and got tapioca flour - I wonder if that would be an okay replacement?

thanks!
melissa
post #36 of 483
As far as I know, tapioca flour and tapioca starch are the same thing (though I know the terms when used with potato are different). I get my tapioca starch really cheap from an Asian market (A. Dong Market in Hartford, for those CT people out there -- also cheap rice noodles in lots of varieties/shapes). Or from Bob's Red Mill.

I use Spectrum palm shortening as replacement for shortenings/butters.

I'll try the different egg replacers -- thanks!!

Tapioca Pudding:
½ c. small pearl tapioca
1 ½ c. light coconut milk
1 ½ c. vanilla rice milk
¼ tsp. sea salt
½ c. sugar
½ tsp. corn-free vanilla extract

Combine tapioca, milk and salt in a saucepan over medium heat. Stir until it boils. Simmer 5 minutes uncovered over lowest heat, adding sugar gradually. Stir another 5 minutes. Cool 15 minutes, and then add vanilla. Thickens more as it cools.
post #37 of 483
I made this banana bread the other day from theppk.com:

Banana Bread
Submitted by Isa
prep time: 15 minutes | cooking time: 1 hour | makes 12 slices
8 x 4 bread pan

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour (I used reg. flour, but prob. could use a mix of rice/quinoa)
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 tsp apple cider vinegar(I used vanilla rice milk)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.

I actually did not have a bread pan (lost in the move) so used a 8x8 brownie pan and cooked for 35 mins. Delish!

Kathy - I made your stovetop rice pudding - yum!
Where is A.Dong in hartford?
post #38 of 483
Hi there!

Here's my recipe for Turkey Swedish Meatballs. My ds is 21 months old and allergic to wheat, dairy, egg and nuts (and sensitive to a bunch of other stuff):

1 pkg. ground turkey (approx 1.5lbs)
1/4 cup onion
1 tsp. nutmeg
dash allspice
1 tsp. salt
1/2 cup breadcrumbs--I use Bread For Life Brown Rice Bread
1/4 plain rice or soy milk (kinda optional)

take all those things and mush them together well and make some meatballs.

Brown them in an inch of oil--I use canola.

But them in a baking dish. Throw out all but two tablespoons of oil from the dish you browned them in. Put in one can of chicken stock and some vegan butter (which often has soy in it). Add some plain rice or soy milk--half a cup maybe? Scrape off the drippings from the meatballs and simmer to make a sauce. I am too lazy to try to thicken the sauce using flour but I'm sure it can be done.

After a few minutes I throw the sauce over the meatballs and put it in the oven at 325 for about 40 minutes. Serve over rice noodles.

I make this at least once a week, my boy goes around saying "beatballs, beatballs!" if he doesn't have them frequently enough.
post #39 of 483
For those who might care, I made banana bread again today, replacing the almond meal with ground sunflower seeds and the xanthan with gelatin and it turned out beautifully. It didn't stick together quite as well with the gelatin as it did with xanthan, but it still tastes really yummy. Seeing as banana bread seems to be so easy for me to do, I'm tempted to see what kind of sandwich I can concoct to go on it for DS's lunch.
Maybe I'll try making mock creamcheese and mixing in some pineapple or oranges! I bet he'd love that!
post #40 of 483
Tonight it's swedish meatballs over rice noodles (DD#1 just got braces, so I'm trying to make something soft, as well as food that we all can have!!). I haven't figured out the vegetable yet. We have a choice of so few, and frankly I'm getting tired of all 6 of them!!
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