I figure instead of writing certain recipes for allergy free food substitutions that I would just post them here so that it's readily available for you to see. :-)
Milk (Dairy) Substitutes-one of the following:
Soy Milk (if tolerated)
Rice Milk
Fruit Juice
Water
Coconut Milk
Hemp Milk
Goat's milk (if tolerated)
Buttermilk: Replace 1 cup of buttermilk with one of the following:
1 cup of soymilk + 1 tbsp of lemon juice ot 1 tbsp of white vinegar (let stand until slightly thickened)
1 cup of coconut milk
7/8 rice milk
7/8 cup of fruit juice
7/8 cup of water
Yogurt- replace with the following:
Soy Yogurt
Coconut Yogurt
Soy Sour CReam
Unsweetened applesauce
fruit puree
Butter-(one stick) replace with the following:
8 tablespoons Fleishmann's unsalted margarine(if tolerated)
8 tablespoons of Soy Free Earth Balance (contains minimal amount of corn)
8 tablespoons Spectrum Organic Vegetable Shortening
8 tablespoons vegetable or olive oil
for reduced far options:
6 tablespoons unsweetened applesauce + 2 tablespoons fat of choice.
Now this is a big one and a big allergy.... EGGS:
Replace 1 large egg with one of the following:
3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder.
1 tablespoon flax meal or salba seed + 3 tablespoons hot water. (let stand, stirring occasionally, until thick)
Egg Replacer
4 tablespoons pureed silken tofu(if soy is tolerated) + 1 teaspoon of baking powder.
Egg Whites:
To replace one egg white do the following:
1 tablespoon of plain agar powder and 1 tablespoon of water. Beat and chill for 15 minutes in the fridge. then beat again.
Tree Nuts or Peanuts:
Toasted Coconut
Sunflower Seeds
Toasted Sesame seeds
Crushed cornflakes (if corn is tolerated)
Crushed crispy rice cereal
Crushed Potato chips
Pumpkin Seeds
Friday, May 13, 2011
Monday, May 9, 2011
Dairy & Wheat Free Mac n Cheese
This is a Family Favorite.
Here's to classic Mac n Cheese with an Allergy Free Makeover :-)
Ingredients:
16oz package of Rice or Spelt elbow macaroni or pasta of choice (use spelt if you only have a wheat allergy- Rice if you have a gluten allergy)
3 cups shredded Daiya Cheddar Cheese
3 tablespoons of Soy-free Earth Balance (Purchase at Whole Foods Market)
3 tablespoons spelt or gluten free flour of choice
2 cups unsweetened coconut or almond milk
1/4 teaspoon black pepper
1/4 teaspoon paprika
Gluten free or Spelt bread crumbs to cover "mac n cheese". For spelt bread crumbs use day old spelt bread- place in oven at 350 degrees for 10 minutes or enough to dry out the bread (if fresh bread)- place bread in food processor or chop the old fashion way to make bread crumbs.
Then............
1. Preheat oven to 350 degrees.
2. Cook pasta about 5 minutes until al dente.
3. Drain pasta and transfer to greased baking dish- like a lasagna pan.
4. Mix in about 2/3 of the cheese into the pasta and set aside.
5. In a small pot melt the earth balance. Add the pepper, then whisk in the flour until combined. Stir in the dairy free milk. Keep stirring until it thickens up.
6. Pour the dairy-free milk mixture into the pasta and mix well. Top with the remaining daiya cheese and cover with a layer of breadcrumbs. Dust lightly with paprika.
7. Place mac n cheese in the oven for 30 minutes or until the cheese is bubbling and the top is starting to brown.
And you thought that being diagnosed with a Dairy & Wheat Allergy meant you could never have Mac n Cheese again. :-)
Enjoy!
Here's to classic Mac n Cheese with an Allergy Free Makeover :-)
Ingredients:
16oz package of Rice or Spelt elbow macaroni or pasta of choice (use spelt if you only have a wheat allergy- Rice if you have a gluten allergy)
3 cups shredded Daiya Cheddar Cheese
3 tablespoons of Soy-free Earth Balance (Purchase at Whole Foods Market)
3 tablespoons spelt or gluten free flour of choice
2 cups unsweetened coconut or almond milk
1/4 teaspoon black pepper
1/4 teaspoon paprika
Gluten free or Spelt bread crumbs to cover "mac n cheese". For spelt bread crumbs use day old spelt bread- place in oven at 350 degrees for 10 minutes or enough to dry out the bread (if fresh bread)- place bread in food processor or chop the old fashion way to make bread crumbs.
Then............
1. Preheat oven to 350 degrees.
2. Cook pasta about 5 minutes until al dente.
3. Drain pasta and transfer to greased baking dish- like a lasagna pan.
4. Mix in about 2/3 of the cheese into the pasta and set aside.
5. In a small pot melt the earth balance. Add the pepper, then whisk in the flour until combined. Stir in the dairy free milk. Keep stirring until it thickens up.
6. Pour the dairy-free milk mixture into the pasta and mix well. Top with the remaining daiya cheese and cover with a layer of breadcrumbs. Dust lightly with paprika.
7. Place mac n cheese in the oven for 30 minutes or until the cheese is bubbling and the top is starting to brown.
And you thought that being diagnosed with a Dairy & Wheat Allergy meant you could never have Mac n Cheese again. :-)
Enjoy!
Eggless & Wheat Free French Toast
This recipe is dedicated to a lovely couple I met during my nephew Noah's Birthday Party this past weekend. One of their sons has an egg, wheat and dairy allergy.
This is a fun recipe for any parent who wants to give their children the type of yummy breakfast food they've been missing since diagnosed with food allergies.
Enjoy!
Allergy Free- Eggless & Wheat free French Toast
Ingredients-
5 Slices of whole Spelt Bread (or Gluten free bread if you have a Gluten Allergy)
1 cup of unsweetened Almond Milk (Or Coconut Milk)
1/4 cup of whole spelt flour (or gluten free flour of choice)
2 tbsp of flaxseed meal (Bob's Red Mill Whole Ground Flaxseed Meal -- 16 oz
)
1 tsp of pure bourbon vanilla extract or regular pure vanilla extract (Nielsen-Massey Vanilla Extract - Pure - Madagascar Bourbon - 2 oz
)
1/2 cup of walnuts, or almonds- if tolerated (finely crushed)
Add a thin coat of canola oil to your skillet and heat.
Put all ingredients except the bread, walnuts (almonds) and oil in a bowl and mix well.
Add Walnuts or Almonds to a separate bowl or plate.
Dip the spelt bread in the batter just like you would regular french toast and coat each side. Then dip in the crushed walnuts (almonds).
Put slice of French Toast on the skillet and cook each side until golden brown.
Serve with fresh seasonal berries or powdered sugar (cornstarch free) and Agave Maple syrup (you can find that at Trader Joes or just regular Maple Syrup or Agave)- Make your own? Mix them together!
This is a fun recipe for any parent who wants to give their children the type of yummy breakfast food they've been missing since diagnosed with food allergies.
Enjoy!
Allergy Free- Eggless & Wheat free French Toast
Ingredients-
5 Slices of whole Spelt Bread (or Gluten free bread if you have a Gluten Allergy)
1 cup of unsweetened Almond Milk (Or Coconut Milk)
1/4 cup of whole spelt flour (or gluten free flour of choice)
2 tbsp of flaxseed meal (Bob's Red Mill Whole Ground Flaxseed Meal -- 16 oz
)1 tsp of pure bourbon vanilla extract or regular pure vanilla extract (Nielsen-Massey Vanilla Extract - Pure - Madagascar Bourbon - 2 oz
)1/2 cup of walnuts, or almonds- if tolerated (finely crushed)
Add a thin coat of canola oil to your skillet and heat.
Put all ingredients except the bread, walnuts (almonds) and oil in a bowl and mix well.
Add Walnuts or Almonds to a separate bowl or plate.
Dip the spelt bread in the batter just like you would regular french toast and coat each side. Then dip in the crushed walnuts (almonds).
Put slice of French Toast on the skillet and cook each side until golden brown.
Serve with fresh seasonal berries or powdered sugar (cornstarch free) and Agave Maple syrup (you can find that at Trader Joes or just regular Maple Syrup or Agave)- Make your own? Mix them together!
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