Banana-Chocolate Chip Muffins

Hey everyone! I decided to make banana chocolate chip muffins! In this recipe, it calls for all purpose flour but you can substitute a gluten free mix. I tried the one from Cybele Pascal and it turned out great!

This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Banana-Chocolate Chip Muffins: Dairy, egg, soy, nut, fish, and gluten free.

Makes 12 muffins.

Ingredients:

  • 2 medium bananas, mash
  • 2 tablespoons water
  • 1/2 cup dairy-free margarine, melted
  • 1/4 cup dairy-free buttermilk (1/2 cup soy or rice milk mixed with 1 teaspoon white vinegar; let sit for 5-10 minutes)
  • 2 cups unbleached all-purpose flour (I used Cybele Pascal's gluten free mix: 6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour aka starch)
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free mini chocolate chips (I used Enjoy Life rice milk bars chopped up)

Directions:
  1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
  2. In the bowl of a stand imxer fitted with the paddle attachment, combine the mashed banana, water, melted margarine, and buttermilk until well incorporated.
  3. In a medium bowl, combine the flour, sguar, baking powder, and baking soda with a wire whisk. Add the dry ingredients to the banana mixture, and mix well. Stir in the mini chocolate chips, and divide the batter evenly among the prepared muffin cups.
  4. Bake for 15 to 20 minutes, or until golden brown and an inserted cake tester comes out clean.

What I used: Whole Food's bananas, tap water, Earth Balance soy-free buttery spread, Rice Dream rice milk, Heinz white distilled vinegar, Bob's Red Mill flours, Great Value (Walmart) sugar, Great Value baking powder, Arm & Hammer baking soda, Great Value salt, Enjoy Life rice milk bars

What I thought: These turned out pretty good. I would definitely recommend eating them warm, heating them up if cold. That way the chocolate melts. These were super moist too.

Try them!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Chili with Cornbread

Hello again! Sorry I haven't been posting recipes as much as I used to. I've been so super busy with school and work I haven't had time to sit down.
A few nights ago I decided to make chili and cornbread! Well I got lazy so my friend Taylor made the chili and I made the cornbread, so here's how it turned out:

The chili recipe is from the Better Homes New Cookbook and the corn muffins are from The Food Allergy Mama's Baking Book by Kelly Rudnicki.



Chili: Dairy, eggs, soy, nuts, fish, and wheat free.

Chili Ingredients:
  • 12 ounces ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves of garlic minced
  • 1 14-1/2 ounce can tomatoes, cut up
  • 1 15-ounce can dark red kidney beans, rinsed and drained
  • 1 8 ounce can of tomato sauce
  • 2 to 3 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Other beans such as pinto (optional)

Chili Directions:
  1. In a large saucepan cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender.
  2. Drain fat.
  3. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, and pepper.
  4. Bring to boiling; reduce heat.
  5. Cover and simmer for 20 minutes.


Corn Muffins: Dairy, eggs, soy, nuts, and fish free. Can be made gluten free with some adjustments.

Makes 12 muffins.

Cornbread Ingredients:
  • 1/4 cup dairy-free shortening, melted
  • 1 1/2 cups dairy-free buttermilk (1 1/2 cups soy or rice milk mixed with 1 1/2 tablespoons white vinegar; let sit 5-10 minutes)
  • 2 tablespoons water
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup unbleached all-purpose flour (Gluten free: Try a mix from any previous post)
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


Cornbread Directions:
  1. Preheat oven to 450 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughle combine all ingredients. Fill the prepared muffin cups with batter, and bake for 18 to 20 minutes, or until an inserted cake tester comes out clean. 


What I thought: The chili was so awesome, the cornbread not as much. The chili was the perfect amount of spiciness. It was very chunky, just the way I like it! The cornbread was slightly bland. My roomate came up with the clever idea of using honey on it. That definitely topped it off.

Enjoy!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Chocolate Maple Cupcakes

Hello readers!
Last night I made Chocolate Maple Cupcakes with Rice Milk Chocolate Ganache and they were a huge hit! My boyfriend devoured it even though he's not big on sweets or chocolate. One of my roomates said that it was the best thing I've made so far, and I probably have to agree, with Chicken Saltimbocca following.

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal. If you haven't checked out her blog yet, you definitely should. She actually works with Enjoy Life (completely allergy free products, I love them!) and does videos. She records recipes that she makes and she also talks about allergies and tries to raise awareness through EmpowHER.com. So check out all those links!

Chocolate Maple Cupakes with Rice Milk Chocolate Ganache: Dairy, eggs, soy, nuts, fish, and wheat free.

Makes 12 cupcakes.

Cupcake Ingredients:

  • 2/3 cup rice milk
  • 1 teaspoon cider vinegar
  • 1 cup Basic Gluten-Free Flour Mix (Makes 6 cups: 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour/starch; If you have a reaction to these ingredients, try a mix in my replacements post)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon plus 1/8 teaspoon xanthan gum
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon double-acting baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free, soy-free vegetable shortening (I like Spectrum, it's palm oil)
  • 2/3 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract

Cupcake Directions:
  1. Preheat the oven to 350 degrees F. Line a muffin pan with 12 liners
  2. Combine the rice milk and cider vinegar. Set aside.
  3. Whisk together the flour mix, cocoa powder, xanthan gum, baking soda, baking powder, and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute. Add the maple syrup and vanilla, and beat for about 3 minutes, or until combined.
  5. Sift in the dry ingredients in three batches, alternating with the rice milk mixture, and beginning and ending with the dry ingredients. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary. Fill the liners about half full.
  6. Bake in the center of the oven for about 18 minutes, rotating the pan halfway through. Bake until a skewer/toothpick inserted into the center of a cupcake comes out clean.
  7. Transfer the cupcakes to a cooling rack and let cool completely before topping with the ganache. For easy cleanup, line a baking sheet with waxed paper or parchment paper and transfer the cupcakes to the baking sheet. I usually spread 1 teaspoon on each cupcake, then go back and top each with a second teaspoon, for a nice glossy, even layer (Be careful when eating them; everything was still very warm when I iced them so it was a big gooey chocolatey mess)

Frosting Ingredients (Ganache pronounced Guh-Nosh, I only know this from watching so much Cake Boss):
  • 4 Enjoy Life Rice Milk Boom Choco Boom bars (about six ounces total), or 1 cup dairy-free, soy-free chocolate chips (I only used three bars and I haven't been able to find any chocolate chips)
  • 1/4 cup rice milk
  • 2 tablespoons maple syrup or agave nectar
  • Pinch of salt
Frosting Directions:
  1. Chop the chocolate bars into small pieces using a serrated knife.
  2. Bring the rice milk to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and stir in the chopped chocolate, maple syrup, and salt.
  3. Whisk until smooth, about 1 minute. Let cool to room temperature before spreading or drizzling on cupcakes. If you want the ganache to set faster, place the glazed cupcakes in the fridge.

What I used: Rice Dream rice milk, Bragg's apple cider vinegar (I STILL can't pour this stuff without it spilling down the side of the bottle), Bob's Red Mill flours, Nestle Toll House cocoa powder, Bob's Red Mill xanthan gum, Arm & Hammer baking soda, Great Value (Walmart) baking powder, Kroger salt, Spectrum Organic all-vegetable shortening, 365 (Whole Foods) Grade A maple syrup, Kroger imitation vanilla extract, 3 Enjoy Life Rice Milk Boom Choco Boom bars

What I thought: These might have been the best cupcakes I've ever had. The only downside is that I iced them when everything was warm so the ganache frosting was quite messy (though I almost enjoyed it more; it was like a lava cake from Chili's). These were moist and the perfect amount of sweetness and chocolatey-ness. They disappeared quite fast. Everyone that has tried them has loved them!

Definitely make these!!


-Michelle



[Linked in Real Sustenance]

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Chicken Saltimbocca

First of all, I wanted to say thanks again for reading my blog! I'm up to 400 views now!

This recipe is from Allergy-Free Cookbook by many authors. This is one of the best chicken recipes I've tried! It was relatively easy and tastes amazing.

Chicken Saltimbocca: Dairy, eggs, soy, nuts, fish, and wheat free.

Makes 4 servings.

Ingredients:

  • 1/4 cup fresh basil leaves, coarsely chopped
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons extra virgin olive oil
  • 1 clove garlic, minced (1/2 teaspoon)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 4 boneless skinless chicken breasts
  • 2 slices smoked ham, cut in half
  • 1/2 cup chicken broth
  • 1 cup pasta sauce (check labels for soy)



Directions:
  1. Combine basil, chives, oil, garlic, oregano and sage in a small bowl.
  2. Lightly pound chicken breasts between 2 pieces of plastic wrap with flat side of meat mallet to 1/2 - 1/4 inch thickness.
  3. Spread one quarter of herb mixture over each chicken breast.
  4. Place ham slice over herb mixture; roll up to enclose filling. Secure with toothpicks.
  5. Spray medium nonstick skillet with cooking spray (watch out for soy). Heat skillet over medium-high heat. Cook chicken breasts, seam side up, 2 to 3 minutes or until browned. Turn chicken; cook 2 to 3 minutes or until browned on all sides (Repeat turning to brown all sides). Add broth; reduce heat to medium-low. Cover and simmer 20 to 25 minutes or until chicken is cooked through.
  6. Remove chicken to cutting board, leaving liquid in skillet. Let chicken cool 5 minutes. Add pasta sauce to skillet; cook over medium-low heat 2 to 3 minutes or until heated through, stirring occasionally.
  7. Remove toothpicks from chicken and cut crosswise into slices. Serve chicken topped with pasta sauce.

What I used: McCormick basil leaves, McCormick Gormet Collection chopped chives, 365 (Whole Foods) extra virgin olive oil, Spice World minced garlic, McCormick oregano leaves, McCormick ground sage, Tyson chicken breast tenderloins, Hormet Natural Choice deli ham, Swanson chicken broth, Muir Glen tomato basil sauce

What I thought: This chicken was amazing!! One of my favorite recipes by far. The only downside was that I didn't make enough!! I used all dried stuff instead of fresh. I also didn't try to flatten the chicken (it would have been easier to roll up if I had). I also didn't use all of the spice mixture on the four I made. My pictures are slightly different than the cookbook because I used tenderloins because they are the perfect size for one, instead of breasts and cutting them in half. The pasta sauce definitely topped it off!

Make this chicken!!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Red Velvet Cake

First off, I wanted to start out by saying thanks to everyone who has taken the time to read this or even looked at it. I'm already over 350 views in just about two weeks.

I also encourage your feedback. I wanna know what you guys think! If you make something, let me know. If you have a recipe suggestion, let me know. If you want me to completely change stuff or adapt for another allergy, let me know! I want your feedback, even if it's bad.

If you only make one recipe from this blog, this is the one you want to make. It is awesome! My roomates have been munching down. This red velvet cake is very rich and flavorful. The pictures of it aren't the best but I promise it takes amazing.

This recipe is once again from The Allergen-Free Baker's Handbook by Cybele Pascal.

Red Velvet Cake with Velvet Frosting: Dairy, egg, soy, nut, fish, and wheat free.

Makes 1 8-inch two layer cake

Cake Ingredients:

  • 2 3/4 cups Gluten Flour mix (see last blog; 6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour; if you can't have that, try a mix in my replacements post)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon xanthan gum
  • 1 1/2 teaspoons baking soda
  • 1 1/2 taspoons salt
  • 1 1/2 cups rice milk
  • 1 1/2 teaspoons cider vinegar
  • 3/4 cup dairy-free, soy-free vegetable shortening
  • 1 1/2 cups granulated sugar
  • 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
  • 1 teaspoon pure vanilla extract
  • 1 (1-ounce) bottle red food coloring (we ran out so we added a few drops of purple)

Cake Directions:
  1. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
  2. Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. Combine the rice milk and cider vinegar. Set aside.
  4. In the bowl of stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
  5. Divide the batter between two pans, and smooth down the surface using a frosting spatula.
  6. Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a akewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
  7. Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
  8. Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting (following). Once the frosting has set, store covered at room temperature.

Frosting Ingredients:
  • 1 cup dairy-free, soy-free vegetable shortening
  • Pinch of salt
  • 3 cups confectioners'/powdered sugar
  • 3 tablespoons rice milk
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract

Frosting Directions:
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
  2. Add the confectioners' sugar in three batches, beating after each addition.
  3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.


What I used: Bob's Red Mill gluten free flours, Nestle Toll House cocoa powder, Bob's Red Mill xanthan gum, Great Value (Walmart) baking powder, Arm & Hammer baking soda, Great Value salt, Rice Dream rice milk, Bragg's apple cider vinegar, Spectrum organic all vegetable shortening (palm oil), Great Value sugar, Ener-G egg replacer, Kroger vanilla extract, McCormick food colors, 365 (Whole Foods) powdered sugar, ReaLemon lemon juice

What I thought: This was one of the best cakes I've ever tried, let alone baked. The only problems that arose were that we iced it too soon so the icing pulled off cake chunks and that the icing recipe didn't make enough. We made two batches of the icing and still didn't have enough. The icing was very rich and we added too much, especially in the center. But other than those minor issues, it's an awesome cake.

Make it!!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Snickerdoodles

Hello! Today I'm posting a recipe for snickerdoodles!

This recipe is from The Allergen-Free Baker's Handbook by Cybele Pascal. This has become my baker's handbook for real. This cookbook is awesome. I've become such a huge fan of baking.

To make this, you need to make a mixture of flours first. You won't need all of it, so store it for another use.

Flour mixture (makes 6 cups):
4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour (aka tapioca starch)


Snickerdoodles: Dairy, egg, wheat, fish, soy, and nut free.

Ingredients:

  • 2 1/2 cups plus 2 tablespoons flour mixture (use the one above or your own mixture; see flour replacement mixtures on the replacements post)
  • 1/2 teaspoon plus 1/8 teaspoon xanthan gum
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup dairy-free, soy-free vegetable shortening (I like Spectrum)
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons firmly packed brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
  • 1/4 cup plus 1 teaspoon rice milk
  • 2 tablespoons granulated sugar mixed with 2 teaspoons ground cinnamon (I feel that this was too much cinnamon; try just 1 teaspoon)

Directions:
  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper (I tried spray canola oil and they still stuck).
  2. Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes. Add the vanilla and egg replacer. Mix for 20 seconds.
  4. Add the flour mixture in two bathces, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary.
  5. Roll the dough into 24 heaping tablespoon-size balls (1 1/2 inches in diameter). Roll the balls in the cinnamon-sugar mixture until coated on all sides.
  6. Place on the baking sheets 3 inches apart. Bake for 10 minutes in the center of the oven. Let cool for 10 minutes on the baking sheets before transferring to a cooling rack.

What I used: Mixture of Bob's Red Mill flours, Bob's Red Mill xanthan gum, Arm & Hammer baking soda, McCormick's cream of tartar, Great Value (Walmart) salt, Spectrum Organic All Vegetable shortening (they use palm oil), Great Value sugar, 365 (Whole Foods) brown sugar, Kroger vanilla, Ener-G egg replacer, Rice Dream, McCormick's cinnamon

What I thought: These cookies were alright. Mine turned out super flat, nothing at all like the picture in the cookbook. I think part of it could have been because of the high altitude, but it could have been that I didn't take them out soon enough. Once they cooled, they were pretty hard. I also thought they had too much cinnamon on the outside. If you're not allergic to wheat, I would try going with just all purpose flour. I think they were flat due to the lack of gluten. If you're at a high altitude, you could try lessening the baking soda. Other than being flat and hard, they were pretty good.

Make some adjustments if you want, give it a try, and let me know how they turn out!

Enjoy!

Michelle

P.S. Next I'm posting a red velvet cake - so stay tuned!

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Nut Butter Cookies

Hello again!

I decided to make some almond butter cookies because I was really missing some peanut butter ones. This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki. I like this recipe because you can choose which "nut" butter you want based on your allergy. The recipe calls for soy nut butter but because I'm allergic to soy, I decided on almond butter.

I'm going to warn you guys that my picture of the cookies sucks. By the time I remembered to take a picture, my roomates had already eaten the good cookies! So I had to take a picture of the few remaining half burned ones.

Nut Butter Cookies: Dairy, eggs, and fish free. Can be wheat free with some adjustment. Can be peanut, tree nut, soy free, or all three depending on your choice of "nut" butter.

Makes 2 dozen cookies

Ingredients

  • 1/2 cup dairy-free shortening
  • 1/2 cup creamy soy nut butter (Can be peanut, almond, cashew, sunflower, or any other nut butter of your choice depending on allergies)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups unbleached all-purpose flour (Wheat free: try a gluten free all purpose mix; try a mixture of flours I posted in the replacements post)
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Directions
  1. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, nut butter, sugars, and applesauce (I just use an electric mixer or a whisk).
  2. In a separate medium mixing bowl, combine the flour, baking powder, baking soda, and salt with a wire whisk.
  3. Add the flour mixture to the shortening mixture, and stir until just combined.
  4. Chill the dough for 1 hour.
  5. Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper (I just sprayed with soy-free canola spray).
  6. Using your hands, shape the dough into 1-inch balls, and place the balls onto the baking sheets. Dip a fork into some flour, and press the fork tines into each dough ball twice, making a crisscross design.
  7. Bake for 12 to 14 minutes, or until light brown.
  8. Cool completely on baking sheets.

What I used: Great Value (Walmart) shortening, MaraNatha almond butter, Great Value granulated sugar, 365 (Whole Foods) brown sugar, Great Value cinnamon applesauce, Great Value bleached enriched all purpose flour, Great Value baking powder, Arm & Hammer baking soda, Great Value salt

What I thought: These cookies were so delicious. As I mentioned before, they disappeared into my roomates' mouths very quickly. I was very nervous after mixing them because they were so dry. I remember baking peanut butter cookies when I was younger and they were definitely more moist. So I followed the directions and hoped for the best. But they turned out to be great! They were a little flat (most likely due to the altitude) but that was the only downside.

You should definitely try these!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Flourless Fried Chicken Tenders

Hey everyone! I know I haven't written in awhile, I'm sorry!

I promised you guys I'd make cornmeal crusted chicken, but when I was ready to make it, I read the directions and saw that the chicken had to soak for many hours and I didn't have the time. So instead I made flourless fried chicken tenders.

This recipe is from Allergy Free Cookbook which has too many authors to list.

Flourless Fried Chicken Tenders: Dairy, egg, soy, wheat, fish, and nut free.

Ingredients
  • 1 1/2 cups chickpea/garbanzo flour (Or your choice; I used white rice flour because of allergies)
  • 1 1/2 teaspoons Italian seasoning (Check labels for soy)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 3/4 cup plus 2 tablespoons water
  • Oil for frying (I used canola; vegetable oil has soy so check labels)
  • 1 pound chicken tenders, cut in half if large
  • Curry Mayo Dipping Sauce (Optional; combine 1/2 cup mayo, 1/4 cup sour cream, 1/2 teaspoon curry powder in small bowl. Stir in 2 tablespoons minced fresh cilantro)

Directions

  1. Sift chickpea flour into medium bowl. Stir in Italian seasoning, salt, black pepper and red pepper. Gradually whisk in 3/4 cup water to make smooth batter. Whisk in additional water by tablespoons if needed until batter is consistency of heavy cream.
  2. Meanwhile, add oil to a large heavy skillet or Dutch oven to 3/4 inch depth. Heat over medium-high heat until drop of batter placed in oil sizzles (350 degrees F)
  3. Pat chicken pieces dry. Dip pices into batter with tongs; let excess fall back into bowl. Ease chicken gently into oil; fry 2 to 3 minutes per side until slightly browned and chicken is cooked through. Fry in batches; do not crowd pan. Drain on paper towels. Serve warm with Curry Mayo Dipping Sauce if desired.

What I used: Bob's Red Mill white rice flour, 5th Season Italian seasoning, Great Value (Walmart) salt, Great Value black pepper, McCormick's ground red pepper (cayenne), tap water, Great Value canola oil, Tyson chicken breast tenderloins

What I thought: These were awesome! They came out very crunchy and I like them a little softer. I found out that once they're reheated, though, the crust softens up a little. The only real downside I found was that the coating didn't really stick to the chicken once you cut into them. It could have been because I used a different flour than the recipe asked for, but I loved the flavor of the white rice flour. It could have used a little more seasoning though. But overall, these were very good. We also made our own french fries in the oil after we were done with the chicken. It was a great meal!

Enjoy!!

-Michelle


[Want other gluten free recipes? Check out Real Sustenance]

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Hot Cocoa

Hello all! I know I promised I would make the cornmeal crusted chicken next but I didn't. I'm sorry! But I will try to make it today since I'm off.

Today I'm posting a hot cocoa recipe from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Hot Cocoa: Dairy, egg, nut, wheat, soy, and fish free.

Makes 4 servings.

Ingredients
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1/2 cup water
  • 3 1/2 cups milk of your choice (Soy, rice, almond, coconut)
  • Large allergen-free marshmallows, for topping (Optional; Rudnicki suggests Kraft Jet-Puffed)

Directions
1. In a medium saucepan, whisk together the cocoa powder and sugar over medium-low heat.
2. Stir in the water, and bring the mixture to a boil, stirring constantly.
3. Add the milk.
4. Reduce heat, and simmer for 5 minutes.
5. Serve with the large allergen-free marshmallows.

What I used: Nestle Toll House cocoa powder, Great Value (Walmart) granulated sugar, tap water, Silk PureAlmond vanilla almond milk

What I thought: I've been wanting to try this recipe for awhile because it's been so cold. I thought it was almost too thick and flavorful. I added some more water and that definitely made it better. I think next time I'll try rice milk because almond milk's thickness. Otherwise, it was pretty good. It makes A LOT however. I only wanted one mug-full and it made at least 4 or 5. Overall, it would be very good with a few minor adjustments.

Enjoy!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Replacements

Hello everyone!
I really meant to post this page a long time ago but I've been so busy!
Today I'm going to be posting a list of replacements for common allergens (except for fish because that can be replaced by other meats or even veggies).

Most of this information I have gotten from my allergist. The other information is from The Everything Food Allergy Cookbook by Linda Larsen. and


EGGS:
·     Powdered egg replacer (Such as Ener-G): 1 ½ tsp
 with 2 tablespoons water per egg
·     1 tbsp ground flaxseed with 3 tbsp boiling water
·     1 tsp baking powder, 1 tablespoon liquid, with 1
tablespoon vinegar
·     1 packet gelatin with 2 tablespoons warm water
·     Fruit such as banana or applesauce (1/4 cup)
·     Soft-silken tofu: ¼ cup per egg (contains soy)

MILK:
·     Cow’s milk: Soy milk, almond milk, rice milk, coconut milk, goat’s milk (check with allergist)
·     Cheese: goat cheese (check with your allergist), vegan cheese (may contain soy, Daiya is good melted), almond cheese
·     Ice cream: rice/coconut/almond ice cream (check for soy), sorbet (not sherbet)
·     Milk-containing dressings: try vinaigrette or oil and vinegar
·     Yogurt: goat milk yogurt (check with allergist), coconut milk yogurt
GLUTEN:
·     Baking powder: combination yields 28 tsp: 6 tbsp cream of tartar,
 3 tbsp baking soda, 1 tsp cornstarch or potato-starch flour
·     Alternative flours: Almond, Amaranth, Arrowroot,
 Bean, chestnut, corn, cornmeal, garbanzo/chickpea, Indian rice
 grass, mesquite, millet, potato, potato starch, quinoa, rice,
sorghum, soy, sweet potato, sweet rice, tapioca, and teff

·     To substitute other flours replace this amount for 1 cup of wheat flour=
Amaranth flour = 1 cup
Arrowroot flour = 1/2 cup (use as a thickener, don't overcook)
Buckwheat flour = 1 c...
up
Chickpea and other bean flours = 3/4 cup
Corn flour = 1 cup (use as a thickener, do not overcook)
Cornstarch = 1/2 cup plus 1/2 cup of rye, potato, or rice
Millet flour = 1 cup
Potato flour = 5/8 cups (combine with other flours for baking)
Quinoa flour = 1 cup
Rice flour = 3/4 cup brown rice flour + 1/4 sweet rice flour or 7/8 cup rice flour
Soy flour = 1 2/3 cup (soy should make up only 20% of the flour in a recipe, bake at 25 degrees less than the recipe calls for)

Rice and potato flour makes things lighter. Sweet rice flour, tapioca, and arrowroot will make them bind together better. Rice, oat and buckwheat are more crumbly than wheat. Coconut, nut and seed flour can be sprinkled in the bottom of a pie plate and used as pie crusts.


·     Flour Replacement mix 1 makes 2 cups (1 cup replaces 1 cup all purpose): 1 cup superfine rice flour, 1/3 cup potato-starch flour, 1/3 cup garbanzo-bean flour, 1/3 cup debittered soy flour, 3/4 teaspoon xanthan gum
·     Flour Replacement mix 2 makes 4 cups (1 cup replaces 1 cup all purpose): 1 1/4 cup millet flour, 1 cup white sorghum flour, 1 cup potato-starch flour, 3/4 coconut flour, 1 1/2 teaspoons xanthan gum
·     Flour Replacement mix 3 makes 3 cups (1 cup replaces 1 cup all purpose): 1 1/2 c. brown rice flour, 1 c. white rice flour, 1/2 c. potato or corn starch, 2 tsp. xanthan gum
PEANUTS:
·     Peanut butter: Almond butter, cashew butter, sunflower seed butter, soy butter
·     Peanut oil: Replace with other oils such as canola, vegetable (contains soy), and olive

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Chewy Double Chocolate Cookies

Hey everyone!
So I kinda jumped the gun and tried the chewy double chocolate cookies before the poll was even over. so I'm going to post this one and the next one will be the winner, the chicken!

This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Chewy Double Chocolate Cookies: Dairy, egg, nut, fish, and soy free. Can be wheat free with some adjustment.

Ingredients

  • 2/3 cup dairy-free margarine (Try Earth Balance)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 2/3 cup dairy-free buttermilk (1 cup soy/rice/almond/coconut milk mixed with 1 tablespoon white vinegar; let sit for 5-10 minutes)
  • 1 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour (Gluten free: Try gluten free all purpose flour mixes, can be found at Whole foods)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 taspoon salt
  • 1 cup dairy-free mini chocolate chips (Try Enjoy Life rice milk chips)


Directions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine, sugar, applesauce, buttermilk, and vanilla.
  2. In a separate medium bowl, combine the flour, cocoa powder, bakinf soda, and salt with a wire whisk.
  3. Add the flour mixture to the margarine mixture, and mix on low for about 1 minute to combine.
  4. Increase the speed to medium high and beat for 2 to 3 more minutes.
  5. Preheat oven to 400 degrees F and line a baking sheet with parchment paper (or cooking spray, soy free).
  6. Use a cookie scooper to place the dough onto the baking sheet. Bake for 7 to 10 minutes, or until set.
  7. Cool completely on the baking sheet.

What I used: Earth Balance soy free buttery spread, Great Value (Walmart) sugar, Great Value cinnamon applesauce, Rice Dream and Heinz distilled white vinegar, Kroger vanilla, Great Value bleached all purpose flour, Nestle Toll House cocoa, Arm & Hammer baking soda, Great Value salt, Enjoy Life rice milk bars (crushed; I forgot to include them in the picture)

What I thought: These cookies were pretty tasty. They turned out to be very puffy, which is surprising because of the altitude. They were also darker than I thought even though I used bleached flour. Unfortunately, this recipe isn't gluten free. I'm doing a bad job at making gluten free once so I'll try and do better!

Enjoy!
-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Apple Pie

Hey everyone! Sorry it's been a few days since I posted. I've been working and had a new roomate move in.

Today I'm posting an apple pie. This recipe is from allrecipes.com. The pie recipe can be found here and the crust recipe is here.

Grandma Ople's Apple Pie and Pie Crust: Dairy, egg, nut, and fish free. Soy free if you use soy free shortening. Can be gluten free with some adjustment.

Crust Ingredients

  • 2 cups all-purpose flour (Gluten free: buy gluten free all-purpose mixes; can find at Whole Foods)
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 6 tablespoons cold water
Crust Directions
  1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
  2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
  3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
  4. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
  5. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.


Pie Ingredients
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted vegan butter (Try Earth Balance)
  • 3 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 8 Granny Smith apples - peeled, cored and sliced
Pie Directions
  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

What I used: Great Value (Walmart) all-purpose flour, Great Value salt, Great Value shortening, tap water, Earth Balance soy-free buttery spread Great Value granulated sugar, brown sugar, Granny Smith apples

What I thought: This pie was pretty delicious. It took a long time to put together and cook but it was worth it. The crust was slightly bland but it overall pie was very flavorful. The best part was the "butter" liquid. On the downside, it's not gluten free.

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Potato Chip Chicken

Hey everyone! Only a few more days to vote on a recipe (to the right)!

So yesterday I did have time before work to cook something so I decided to go with Potato Chip Chicken from the Food Allergy and Anaphylaxis Network's website because it's quick and looked tasty! If you haven't checked out their website yet, you definitely should.

Potato Chip Chicken: Dairy, egg, nut, fish, wheat, and soy free.

Ingredients

  • 3 boneless, skinless chicken breasts (1 1/2 pounds. I used tenderloins)
  • 1 1/2 cups potato chips, finely crushed (check ingredients)
Directions

  1. Preheat oven to 400° F.
  2. Cut chicken breasts into 1 1/2-inch cubes and moisten with water or oil.
  3. Roll chicken pieces in crushed chips to coat. If there are bare spaces, pat on additional crushed chips.
  4. Place coated chicken pieces on baking sheet.
  5. Bake about 20 minutes, or until chicken is done. If desired, use barbecue sauce, sweet and sour sauce, ketchup, or honey for dipping.
 
What I used: 5 Tyson chicken breast tenderloins, Lays classic potato chips
 
What I thought: I thought they were pretty good. They were slightly bland (I think next time I'll use seasoning or barbeque chips). Also, the chips weren't as crunchy as I would have liked. Make sure you don't overheat them because the chicken will be rubbery (this happened when I reheated them in the microwave). But other than that, I thought they were pretty good! It was pretty cheap, easy to prepare, and took little time!

Enjoy!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Pretzels

Hey! So last night I decided to make pretzels! And I was so excited to post the recipe for you guys... until I tasted them.

They turned into a disaster.

I tried doing them with all purpose flour and another batch with mostly rice and some sorghum flour. Now if any of you understand gluten at all, you'll know that it gives dough its elastic quality so you knead it. Well, silly me, I tried to do that with the other flour mixture only to slap myself in the forehead and realize that you can't knead it and it won't be elastic because of the lack of gluten! So I had little hope for that mixture.

The all purpose pretzel turned out so-so but wasn't all that great. It was too salty (I even did sugar and cinnamon on one half) and the butter I used just made it taste weird. It didn't have much flavor. Both mixtures were too dry and the gluten free mixture was just plain nasty.

So I'm assuming you guys don't want the recipe for them.
Sorry I don't have a recipe to post today! If I have time to make something before work today, I will, and I'll try to get the recipe up for tomorrow. But no promises.

Sorry everyone!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Apple Muffins

Back again! Only five more days to vote on a recipe (to the right)!

I know that I'm posting a lot, but that's because it's break and I've had a few days off work. Once school starts up again, I'll have less time to blog.

Last night I made apple muffins. Once again, this recipe comes from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Apple Muffins: Dairy, egg, soy, nut, and fish free. Can be made gluten free with some adjustments.

Makes 12 muffins.

Muffins

  • 4 tablespoons dairy-free margarine, melted (I like Earth Balance soy free)
  • 1/4 cup unsweetened applesauce
  • 1 cup soy or rice milk (Can be almond, coconut, or cow's milk depending on allergies)
  • 2 cups unbleached all-purpose flour (Gluten free: try substituting other types of flours)
  • 3 teaspoons baking powder (Gluten free: find one without gluten)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (I left this out)
  • 1/2 cup granulated sugar
  • 1 cup diced, peeled apples (I used two apples total)

Topping
  • 1/2 cup diced, peeled apples
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Directions
  1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray (I used flour because I don't have a soy-free baking spray).
  2. In the bowl of a stand mixer fitted with paddle attachment, combine the melted margarine, applesauce, and soy milk (I just used a bowl and whisk).
  3. In a separate medium bowl, mix together the flour, baking powder, salt, the 1 teaspoon cinnamon, nutmeg, and the 1/2 cup sugar with a wire whisk.
  4. Add the dry ingredients to the apple mixture, and stir by hand with a rubber spatula until just combined. Fold in the 1 cup chopped apple. Do not overmix.
  5. Using a cookie scooper (I just used a spoon), fill the prepared muffin cups with batter, and top each with the remaining 1/2 cup diced apples.
  6. To make the topping, in a small bowl, combine the 1/4 cup sugar and the 1/2 teaspoon cinnamon, and sprinkle the mixture over the muffins.
  7. Bake for 20 to 25 minutes, or until an inserted cake tester (toothpick) comes out clean.


 What I used: Earth Balance soy free natural buttery spread, Great Value (Walmart) cinnamon applesauce, Silk PureAlmond vanilla almond milk, Great Value enriched bleached all-purpose flour, Great Value baking powder, Great Value salt, McCormick's ground cinnamon, Great Value granulated sugar, and 2 granny smith apples.

What I thought: I was a little hesitant making these, being unsure about the apple chunks. But I was surprised that I really liked them. At first I thought they were slightly bland and needed a little more flavoring, but then I took a bite with a lot of apple chunks. The apple chunks were definitely the main flavor component. Also, the cook time was increased, I'm not sure why, but it took a lot longer to cook these than the recipe said. I noticed these muffins didn't brown like muffins usually do, probably because of the lack of egg and I used bleached flour. So overall, I really liked them. Don't hesitate to add more apple chunks!

Enjoy!

-Michelle

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS

Allergy Friendly Products

When you find out you have allergies, you can't use your usual brands or products. Many of them probably contain allergens. So, as mentioned before, read labels! Some stuff I didn't have to change (like Lays Barbeque chips). But after trying many new products, you figure out which ones you like and which ones you don't. Here I've compiled some of my favorites, like Solterra's vegan pizza (it's the only one I've found that I like). Still, make sure you read the label because some of this will have allergens in them. Hope this helps!
 

 
 

 
 
 


 

 

 

Hope I helped!

-Michelle


  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS