Allergen-free recipes and meal ideas! - Page 5

[kjbrown92]

I just made buckwheat waffles this morning and my two food-intolerant kids LOVED them. no eggs, no dairy. DS can have squash (one of the few vegetables on his "safe" list) but he doesn't like it. I put 4 Tbs. of pureed squash in it. I also put cloves, ginger, and nutmeg in it. They were awesome. I need to figure out how to make it savory so he can use it as sandwich bread. This used "white" buckwheat flour which I just found. Now I'm on a roll. I'm going to see if I can do biscuits tonight!

[lil_miss_understood]

Supper tonight is barbecued steaks (no gluten-free briquettes though, so I guess technically we're cheating) with

GREEK SALAD
A:
3 tomatoes, diced
2 cucumbers, diced
1 onion(preferably red), quartered then sliced
2 cans black olives

B:
1/4 c lemon juice
3/4 c olive oil
1 T oregano
1 t parsley
1 t salt
Garlic powder to taste

Mix together all B ingredients and pour over A ingredients. Toss and serve.

[changingseasons]

Wacky cake

Thanks rebeccajo and WC_hapamama for this recipe & variations

1 1/2 cups unbleached all-purpose flour (or substitute GF flour mix)
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
Preparation:
In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

******

Here are the "flavor substitutions" off of my favorite wacky cake recipe

Vanilla: omit cocoa. Double amount of vanilla.

Spice: omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: omit cocoa & vinegar. Substitute orange juice for the water.

Lemon: omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added

[Mama Mko]

Originally Posted by changingseasons

Thanks rebeccajo and WC_hapamama for this recipe & variations 1 1/2 cups unbleached all-purpose flour (or substitute GF flour mix)

If you're using a gluten-free flour mixture instead of all-purpose flour in this recipe, you should also add 1/2 teaspoon or so of xanthan gum or the cake gets very crumbly.

[changingseasons]

I wonder if we can make this a sticky... it takes me forever to find it in all the pages of threads when I want to add (or use) a recipe.

Anyone know how we can do that?

[WC_hapamama]

Originally Posted by rebeccajo

If you're using a gluten-free flour mixture instead of all-purpose flour in this recipe, you should also add 1/2 teaspoon or so of xanthan gum or the cake gets very crumbly.

As a note, if you're using a store bought gluten free blend, double check to see if it already contains xanthan gum... some of them already include it, and too much xanthan makes things very gummy.

[Mama Mko]

Originally Posted by WC_hapamama

As a note, if you're using a store bought gluten free blend, double check to see if it already contains xanthan gum... some of them already include it, and too much xanthan makes things very gummy.

Ah, that's a good note. I always made my gluten-free mixture since most store-bought ones I've found have potato in them and my son can't have that. Thanks for the additional information!

[Astromom]

Originally Posted by changingseasons

I wonder if we can make this a sticky... it takes me forever to find it in all the pages of threads when I want to add (or use) a recipe.

Anyone know how we can do that?

To make a thread a sticky, the mod for the forum has to be pm'd with the thread. I can pm her.

[changingseasons]

Fastest dessert EVER!

Here's my super-fast, super-easy dessert for the week.

Throw some fruit in a pie/cake pan (I'm using strawberries and blueberries, because they are 2 of the few fruits we can still eat...)

Make a 'crisp' topping-
I used equal parts brown rice flour & brown raw sugar;
cut in a couple tablespoons of Spectrum shortening (finally found this stuff- awesome!!) until it's crumbly;
sprinkle on top of fruit.

Bake for ~15 minutes.. around 350ish. I turned the broiler on for a few minutes to get the top a little extra crispy.

I know, my directions are so specific...


Of course, most of you have a much bigger list of allowable foods, so you might add some cinnamon, nutmeg, oatmeal, nuts, etc. to the topping to make it even more scrumptious.

[lil_miss_understood]

Homemade Marshmallows
http://homecooking.about.com/gi/dyna...56/whybuy.html

Contains vanilla and powdered sugar, otherwise corn and wheat free. Not vegan (contains gelatin).
I intend to try to make these tonight and then try them in making Rice Crispie treats tomorrow using gf crispy rice cereal and Earthbalance margarine.

[nini2033a]

Buckwheat???
My DS is off of wheat. Not gluten, just wheat. Could he eat buckwheat or is that closely related to wheat?

[lil_miss_understood]

Buckwheat is most closely related to rhubarb. It's gluten-free. Just be careful as some companies will mix it with wheat flour.

[prescottchels]

I've just perused the whole thread! Wow! Thanks everyone for sharing all those fantastic recipes!! I'm off all gluten, cheeses/yogurt, corn, soy, white potatos, tapioca etc so finding bready things that taste good that I can eat is my latest challenge.
Someone mentioned "white" buckwheat flour. Is the taste less strong than regular buckwheat flour? I don't much care for the taste of regular buckwheat...
TIA
Chelsie

[changingseasons]

Originally Posted by prescottchels

I've just perused the whole thread! Wow! Thanks everyone for sharing all those fantastic recipes!! I'm off all gluten, cheeses/yogurt, corn, soy, white potatos, tapioca etc so finding bready things that taste good that I can eat is my latest challenge.
Someone mentioned "white" buckwheat flour. Is the taste less strong than regular buckwheat flour? I don't much care for the taste of regular buckwheat...
TIA
Chelsie

According to The Allergy Self-Help Cookbook, the toasted buckwheat is supposed to have a stronger flavor, so they recommend buying the regular (untoasted) groats to grind your own flour.

I've never had the toasted groats, so I can't comment on the difference.

[lil_miss_understood]

Well, I got my marshmallows made (finally). They're messy- big surprise, right? Not messy like my kitchen is now a disaster but messy like "Oops, I accidentally touched the side of the bowl and now I have to wash my hands before it gets all over anything I touch" (times 20 or so) messy. Don't make with little helpers.
I might make them occasionally in the future as a treat but more likely I'll reserve it for when I'm making rice crispy treats and just throw in the margarine then rice crispies rather than letting them set. I think the recipe is about equivalent to a bag of marshmallows.

[kjbrown92]

The light buckwheat I found is Acadian brand, and the waffles taste like normal waffles (I think). I found it at a regular grocery store in NY (though not the other regular grocery stores in town, so not sure how easy it is to find. I can't use xanthan gum (because it's corn-based) and I can't use guar gum (because it's a legume).

[dannic]

Originally Posted by mommydancer

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.

I didn't read the whole thing, so someone may have mentioned this, but you can make pancakes out of any allowed flour. I use brown rice mostly, but also a mix with quinoa, teff, amaranth, tapioca, ect. We use cocnut milk and water and I've had good results with or without eggs. GL

I, on the other hand am sick of pancakes and need other breakfast ideas, lol...

[changingseasons]

Originally Posted by dannic

I didn't read the whole thing, so someone may have mentioned this, but you can make pancakes out of any allowed flour. I use brown rice mostly, but also a mix with quinoa, teff, amaranth, tapioca, ect. We use cocnut milk and water and I've had good results with or without eggs. GL

I, on the other hand am sick of pancakes and need other breakfast ideas, lol...

hmmmm.... I tried brown rice flour for pancakes once... It didn't work out very well for me. I'm totally on buckwheat now, which is a little bland... I might have to try a blend.

[prescottchels]

Originally Posted by dannic

I didn't read the whole thing, so someone may have mentioned this, but you can make pancakes out of any allowed flour. I use brown rice mostly, but also a mix with quinoa, teff, amaranth, tapioca, ect. We use cocnut milk and water and I've had good results with or without eggs. GL

I, on the other hand am sick of pancakes and need other breakfast ideas, lol...

My fave b-fast thing right now is brown rice cream hot cereal. I add a spoonful of turbinado and a dash or 2 of cinnamon and a pinch of cloves and pour vanilla hemp seed milk on top-YUM! :

I have a great brown rice flour pancake recipe if anyone wants it. I think I like it cuz it's sweet from the vanilla hemp milk... They cook well all the way thru and brown nicely too.

[changingseasons]

mmmmm.... Brownies

Ok, not a recipe... but I just had to say that the Namaste Foods brownie mix is SCRUMPTIOUS. They are just about the yummiest thing I've ever eaten (well... since I've been on the allergy diet. ) They did get a "hmmm... those are interesting" response by a non-allergy dieting person, but I think they are fabulous. They are gooey and oh-so chocolaty!

They are free of: gluten, wheat, soy, nuts, potato, corn, dairy, and casein

Ingredients: evaporated cane juice, sweet brown rice flour, Dutch cocoa, tapioca flour, arrowroot flour, salt, and xanthan gum (which I usually try to stay away from, but DD seems to be fine with these.)

The package says to use 3 eggs, 1/2 c. water, and 1 c. (!) of oil.... I use flax (micro'd with water) for an egg replacer, and only used a little over 1/2 a cup of oil- otherwise they're pretty greasy, and then just made up the rest with extra water.

Oh- and I found them at Fred Meyer, but I think WF has them too. Here's their website- they have other allergen-free stuff too, but the brownies are the only thing that I've tried so far.

**later update.... turns out DD is sensitive to the xanthan gum. Oh well- the brownies were good while I had them.