Another idea to make Christmas "normal" for your little allergen-free eaters. :) Saturday, December 12, 2009
Little Cereal Boxes for Stockings using GF cereal!
Another idea to make Christmas "normal" for your little allergen-free eaters. :) 
Thursday, December 10, 2009
GFCF Muffins
If you like the sweet muffins in the Betty Crocker cookbook, then you'll love these. You'll want them every day. :) This is my go-to recipe for 'normal' muffins. The variations are endless! Add shredded, or diced apples, or blueberries, dried cranberries, or the newest I've found....1/3 cup coconut and EnjoyLife chocolate chips (they're the mini DF/CF chocolate chips!). Yummy!This is one recipe that I make mixes up ahead of time. I'll make up about 5 mixes at a time so when I want muffins all I have to do is grab the bag and add oil, "milk" and egg. Easy peasy!
The flour mix already has xanthan gum in it, so there's no need to add any when making these muffins. Just follow the recipe.
Muffins
Dry Ingredients:
1 1/2 cup flour (I use my flour mix)
1/2 cup sugar (I've also successfully replaced half of this with maple sugar)
2 tsp baking powder
1/2 tsp salt
Wet Ingredients:
1 egg (gelatin replacer works well in this recipe)
3/4 cup milk (this is the main difference between the GF recipe and the Betty Crocker recipe from the cookbook...extra liquid)
1/4 cup oil
Add wet ingredients to dry ingredients. Makes 12 muffins, or one square pan of coffee cake size. Bake at 400 degrees for 20-25 minutes.
Thursday, December 3, 2009
GF CF Lasagna
So, you're eating dairy/casien and gluten free, but what you really want is a big piece of cheesy lasagna. You're in luck! Try this recipe out! It's about as close as you can come using 'fake' ingredients. haha :) Yes, it is creamy, yummy lasagna. And, yes, that is an actual picture of what it looks like! The only thing different than real lasagna is the stringy-ness from mozzerella cheese. But who needs that anyway!There is prep needed if you're going to make this, but it's really worth the time. The night before you want to make it, you'll have to make the "ricotta" cheese. Then make sure to only cook the lasagna noodles to al dente, otherwise you may end up with rice pasta mush (though this has never acually happened to me).
I layered Tinkyada Rice lasagna noodles (one box-cooked first), vegan ricotta substitute with chopped kale and tomato sauce with meat. Bake until it's bubbly and looks like regular lasagna. Really you're only making sure the eggs are cooked.
- The vegan ricotta was easy to make:
Super easy, totally fake, Ricotta Cheese
2 c. nuts (Pine nuts, or blanched almonds work best)
1 1/2 c. water
Soak nuts in water for 2-3 hrs ( put this into a wide mouth quart canning jar). After 2-3 hrs (time isn't really important here, just make sure it's a long time), blend in blender until chunks are removed but not totally pureed into smitherines. It should be creamy though. Put in refrigerator overnight. Done! Use like you would regular Ricotta cheese. :)
- To make the 'ricotta filling for my lasagna I added in three egg whites (we were only using whites at the time, now I would use maybe two whole eggs), salt, pepper, garlic and chopped kale (well, really it was frozen and I broke it into little pieces while it was still frozen). I mixed the "ricotta" mixture up and used that to layer in the lasagna.
- If you leave out the egg whites you only have to heat to eat, but with the egg whites you have to make sure they're cooked.
- One thing with the rice noodles, make sure they're a little al dente, and rinse really well with cold water. They'll stick together anyway, but it'll help some (more water will unstick them).
- I made it in a pyrex brownie pan. The small box of rice noodles makes a smaller quantity than you'd make using "real" ingredients. I guess my "ricotta" wasn't exactly vegan after adding the egg. :)
Wednesday, December 2, 2009
Substitutions lists
Here are several lists of substitutions to use when baking and cooking. Note that we try to avoid soy as well as dairy and gluten, so I've geared my substitutions toward those needs, though all are listed below. I've put a star next to my favorite substitutions, if I have one, in each category.
Here is an excellent article discussing the role of each ingredient in baking...important to determine which substitution will work best.
Common Substitutions: (my comments are in red)
Milk
For baking and other uses we've found Coconut milk to be the best substitute. It has the good fatty acids, it produces a wonderful texture in baked goods, and doesn't add any off flavors to dishes like scalloped potatoes. Vance's DariFree is great to have on hand to make ice cream, hot chocolate mix, and as a back up for those times you run out of other substitutes.
Replace 1 cup milk with one of the following:
1 cup soy milk (plain or vanilla)
1 cup rice milk + 1 egg yolk
1 cup fruit juice
1 cup water + 1 egg yolk
*1 cup coconut milk
1 cup Vance's DariFree (a potato based milk substitute that comes in powder form)
Buttermilk
Replace 1 cup buttermilk with one of the following:
*1 cup milk replacer of your choice+ 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
Yogurt
Replace 1 cup yogurt with one of the following:
1 cup soy, *coconut, or rice yogurt
1 cup soy sour cream
1 cup unsweetened applesauce
1 cup fruit puree
Butter
Replace 8 tablespoons (1 stick) butter with one of the following:
8 tablespoons (1 stick) Fleischmann’s unsalted margarine
*8 tablespoons Earth Balance (Non-Dairy) Buttery Spread (has less soy than all the other "butter" type substitutes)
*8 tablespoons Spectrum Organic Shortening (excellent non hydrogenated "shortening" made from palm oil)
8 tablespoons vegetable or olive oil
For reduced fat:
6 tablespoons unsweetened applesauce+2 tablespoons fat of choice
Eggs
I would always mix up the unflavored gelatin as my egg substitute, but had the Egg Replacer powder on hand (used that for ice cream).
Replace 1 large egg with one of the following:
*3 T gelatin mixture made by dissolving 1 packet of unflavored gelatin in 1 cup boiling water. Store in refrigerator and use as needed. (often I'd measure what was needed, then melt it back down to a liquid so I didn't end up with clumps in my muffins or whatever)
3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder
1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
3T chia seed meal + 3 tablespoons water (grind white chia seeds in spice grinder to get meal)
*Egg Replacer, according to package directions
4 tablespoons pureed silken tofu +1 teaspoon baking powder
Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly.
Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again.
NutsReplace tree nuts or peanuts with an equal amount of the following:
Toasted coconut
Sunflower seeds
Toasted sesame seeds (use only 2 to 3 tablespoons)
Crushed cornflakes
Crushed crispy rice cereal
Crushed potato chip's
Perky’s Nutty Rice cereal
Pumpkin seeds
Cheese
*Daiya deliciously dairy free (comes in mozzarella, cheddar, and pepper jack flavors)
Pasta
Tinkyada rice pasta
Schar pasta (rice based)
*Sam Mills pasta from Amazon (corn based) (can also find this at Big Lots sometimes)
Here is an excellent article discussing the role of each ingredient in baking...important to determine which substitution will work best.
Common Substitutions: (my comments are in red)
Milk
For baking and other uses we've found Coconut milk to be the best substitute. It has the good fatty acids, it produces a wonderful texture in baked goods, and doesn't add any off flavors to dishes like scalloped potatoes. Vance's DariFree is great to have on hand to make ice cream, hot chocolate mix, and as a back up for those times you run out of other substitutes.
Replace 1 cup milk with one of the following:
1 cup soy milk (plain or vanilla)
1 cup rice milk + 1 egg yolk
1 cup fruit juice
1 cup water + 1 egg yolk
*1 cup coconut milk
1 cup Vance's DariFree (a potato based milk substitute that comes in powder form)
Buttermilk
Replace 1 cup buttermilk with one of the following:
*1 cup milk replacer of your choice+ 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)
Yogurt
Replace 1 cup yogurt with one of the following:
1 cup soy, *coconut, or rice yogurt
1 cup soy sour cream
1 cup unsweetened applesauce
1 cup fruit puree
Butter
Replace 8 tablespoons (1 stick) butter with one of the following:
8 tablespoons (1 stick) Fleischmann’s unsalted margarine
*8 tablespoons Earth Balance (Non-Dairy) Buttery Spread (has less soy than all the other "butter" type substitutes)
*8 tablespoons Spectrum Organic Shortening (excellent non hydrogenated "shortening" made from palm oil)
8 tablespoons vegetable or olive oil
For reduced fat:
6 tablespoons unsweetened applesauce+2 tablespoons fat of choice
Eggs
I would always mix up the unflavored gelatin as my egg substitute, but had the Egg Replacer powder on hand (used that for ice cream).
Replace 1 large egg with one of the following:
*3 T gelatin mixture made by dissolving 1 packet of unflavored gelatin in 1 cup boiling water. Store in refrigerator and use as needed. (often I'd measure what was needed, then melt it back down to a liquid so I didn't end up with clumps in my muffins or whatever)
3 tablespoons unsweetened applesauce (or other fruit puree) + 1 teaspoon baking powder
1 tablespoon flax meal + 3 tablespoons hot water. (Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.)
3T chia seed meal + 3 tablespoons water (grind white chia seeds in spice grinder to get meal)
*Egg Replacer, according to package directions
4 tablespoons pureed silken tofu +1 teaspoon baking powder
Replacing more than two eggs will change the integrity of a recipe. For recipes that call for a lot of eggs, like a quiche, use pureed silken tofu. Because egg substitutions add moisture, you may have to increase baking times slightly.
Note: To replace one egg white, dissolve 1 tablespoon plain agar powder into 1 tablespoon water. Beat, chill for 15 minutes and beat again.
NutsReplace tree nuts or peanuts with an equal amount of the following:
Toasted coconut
Sunflower seeds
Toasted sesame seeds (use only 2 to 3 tablespoons)
Crushed cornflakes
Crushed crispy rice cereal
Crushed potato chip's
Perky’s Nutty Rice cereal
Pumpkin seeds
Cheese
*Daiya deliciously dairy free (comes in mozzarella, cheddar, and pepper jack flavors)
Pasta
Tinkyada rice pasta
Schar pasta (rice based)
*Sam Mills pasta from Amazon (corn based) (can also find this at Big Lots sometimes)
GF CF Vegan Bread
Ever since I found this bread recipe, it has been my exclusive recipe. I have started making it in english muffin rings which makes 24 'rolls'. Just perfect for a little boy sandwich.
This recipe is amazing because it doesn't have any rice flour in it. It has high protein and high fiber. It has real bread texture too. Amazing stuff!
I usually mix up several batches of the dry mix and put them into a gallon zipper bag. Then when I need to make bread, I pull out a 'bread mix', add oil and water and we're good to go. This whole recipe makes two loaves, or 24 english muffin ring rolls. You can halve the recipe to make one loaf.
Elizabeth Barbone has the best tip ever in her cookbook (yes, if you don't have it, go buy the cookbook!). To find out whether bread is done or not, use your digital meat thermometer and test the internal temp. Cook to 208-211 degrees F for bread (I go to 205 for rolls when I'm impatient). Amazing! No more guessing and hoping that it's cooked, or worse yet, overcooking GF bread. Thanks Elizabeth!
Here's the recipe:
Mark Engelberg’s Gluten-Free, Vegan Bread
Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one
Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed. Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.
In a large mixing bowl combine:
1 1/2 cups millet flour
Recipe for 2 loaves—it is okay to halve the recipe if you want to make just one
Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed. Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.
In a large mixing bowl combine:
1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstarch (or double the potato starch if you can’t eat corn)
1 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
Add:
4 tsp olive oil
Add:
4 tsp olive oil
3 1/4 cup warm water (not hot)
Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes. The bread dough will be more like cake batter than traditional bread dough.
Two options for the rising:
For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.
Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)
As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.
Enjoy!
Mix with electric mixer–using paddle attachment, NOT regular beaters or bread hook–for two minutes. The bread dough will be more like cake batter than traditional bread dough.
Two options for the rising:
For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.
Standard method: Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)
As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.
Enjoy!
- I will post my mix label for this another time. :)
GF CF Ravioli!
Gluten free, casien free (aka. dairy free) ravioli. What could be better?! Ok, maybe the gluten filled version. But I had to share this. I have made the ricotta cheese substitute and used it in lasagna and I was shocked at how creamy and 'cheese-like' it really was. The lasagna actually fulfilled the lasagna craving. :) I'll post on that another time too, but for now, here's a recipe for GF CF ravioli. When I get a ravioli mold thingey, this will be the first recipe I try. :) Or, maybe I'll just make round ones.The Better Batter is a locally packaged flour blend. Her story is really neat on how she came up with the mix. Proof that God provides! :) The flour costs about $5/lb when purchased from the health food store, but can also be purchased online directly through them. If you pick it up from their warehouse the cost is much cheaper, closer to $2.50/lb I think.
I suspect that my flour blend would be an excellent substitute for hers in this recipe, which is why I'm so excited about it. :)
Make your own Baking Mixes
Here's a time saving tip. Make mixes for the foods you regularly eat. It saves time, energy and $$$ making them instead of buying GF mixes from the store. Not to mention they actually taste good. :) I usually mix up GF muffins, cornbread and bread on a regular basis. Occasionally I also mix up brownies, chocolate cake and cookies.
The process I follow is lining up about 6 baggies and measuring out ingredients one at a time into all the bags (ex. flour mix into all the baggies, then sugar into all the baggies, etc.). Then after all the baggies are filled I zip them up and put them into paper bags. To label them, I use mailing labels preprinted with the "wet" ingredients and cooking instructions, as well as a pretty picture (remember 'free' food can be beautiful). I will post the label templates later, when I post the recipes. :)
Make sure you keep track of ingredients as you add them. If I have to measure out 1/2 tsp 4 times (because the 1 tsp has walked off with the kids...) then I make sure to put each measurement in a different part of the bag. Clockwise is a good rule of thumb. It's so easy to lose track when you have distractions!
These mixes are awesome when you have no time to think, or need something fast.
The process I follow is lining up about 6 baggies and measuring out ingredients one at a time into all the bags (ex. flour mix into all the baggies, then sugar into all the baggies, etc.). Then after all the baggies are filled I zip them up and put them into paper bags. To label them, I use mailing labels preprinted with the "wet" ingredients and cooking instructions, as well as a pretty picture (remember 'free' food can be beautiful). I will post the label templates later, when I post the recipes. :)
Make sure you keep track of ingredients as you add them. If I have to measure out 1/2 tsp 4 times (because the 1 tsp has walked off with the kids...) then I make sure to put each measurement in a different part of the bag. Clockwise is a good rule of thumb. It's so easy to lose track when you have distractions!
These mixes are awesome when you have no time to think, or need something fast.
Food Diary Worksheet download
The whole food adventure for us started with a screaming, unconsolable infant. After much prayer and trial/error we eliminated many foods from my diet since he was exclusively nursing. Keeping track of foods on notebook paper wasn't working so, I came up with this worksheet to track foods, baby reactions, and other factors that might contribute to a fussy baby. Just identifying and removing offending foods made a HUGE difference.
Here is a link to a .jpg file that should print out as a full sheet. I tried to get a .pdf but couldn't get it to work. I usually printed these out two per page (just to save some paper) and put it in the kitchen (where I do most of my eating anyway) with a pencil.
Here is a link to a .jpg file that should print out as a full sheet. I tried to get a .pdf but couldn't get it to work. I usually printed these out two per page (just to save some paper) and put it in the kitchen (where I do most of my eating anyway) with a pencil.
Easy Gluten Free Baking by Elizabeth Barbone
I admit it, this is my absolute favorite GF cookbook, and it's not because she has that absolutely wonderful chocolate cake picture on the cover. hehe (but that does add to the wonderful emotion of baking...remember even GF baking can be beautiful!) If you buy only one GF cookbook, or are looking to buy your first, or have tons but they're just not working for you, then go out and buy this one! I bought several cookbooks that were allergen free, gluten free, etc. and honestly, lots of them had recipes that tasted just plain tasted weird. It was hard to tell whether it was because they were free of 'regular' ingredients, or whether they were indeed just weird. Anyway, back to this cookbook. If you used the Betty Crocker cookbook pre-special diet, then you NEED this cookbook. The flavors are normal, just like you're used to. The textures are normal, just like you're used to. What can I say, I put my other cookbooks in the to-go pile. :) Are there downsides to this cookbook? Yes (hardly), and no, but nothing that would stop me from recommending that it be on your shelf. Her ingredients are regular ones that you can find at most any store (rice flour, cornstarch, etc). If you want to add more nutrition than rice flour, sub out your own flours. But to have a good cookbook to start from, with recipes that you know will turn out both in taste and texture then this is the book for you. :) Oh, and she also has a website that you can subscribe to (http://www.glutenfreebaking.com/) with even more recipes and tips on GF baking/cooking. Totally worth it! (click the book photo above to go to the amazon order page)
Homemade Coconut Yogurt
We were thrilled to find SoDelicious Coconut Yogurt. Finally a yogurt everyone could enjoy without causing any reactions. And, it tastes normal! (imagine that!) :) The coconut yogurt also has those great fatty acids, and acidopholus. The biggest downside is cost. They are about $2.00 per container. Yes, the same size container that you can regularly get for $0.40 if you are buying regular dairy yogurt. See the dilemma? You can imagine my elation when I found this recipe to make it at home for a fraction of the cost. Coconut milk is still more expensive than regular milk, but using that to make yogurt that we can all enjoy....wow! :)
Now, I haven't tried this recipe yet. I have to mull over recipes before I try them. I guess they just intimidate me. After I think through the whole process and assemble the ingredients, etc., then I'll be ready to tackle this project. Until then, when I update this post, I'll leave you with the link. http://funkyfoodallergies.blogspot.com/2009/02/allergen-free-yogurt-recipe.html
Now, I haven't tried this recipe yet. I have to mull over recipes before I try them. I guess they just intimidate me. After I think through the whole process and assemble the ingredients, etc., then I'll be ready to tackle this project. Until then, when I update this post, I'll leave you with the link. http://funkyfoodallergies.blogspot.com/2009/02/allergen-free-yogurt-recipe.html
Websites
I will be posting websites that look neat, or include great information for allergen-free eating.
I just found this one today. She has an index where you can choose the recipes based on what you need to avoid. How clever! :) For example: if you are avoiding eggs, choose those recipes.
http://www.lisacooksallergenfree.com/index
I just found this one today. She has an index where you can choose the recipes based on what you need to avoid. How clever! :) For example: if you are avoiding eggs, choose those recipes.
http://www.lisacooksallergenfree.com/index
My GF flour blend - multigrain
In searching for a better GF flour blend I scoured the internet looking for the best blends, then analyzing the proportions of components that worked best. Some were to 'ricey', others too starchy, some were just plain boring and contained no nutrients. If I was going to use a flour substitute, I also wanted it to contain as much nutrition as possible. I also didn't want any bean flours because I just plain don't like the taste. I read somewhere online that there needed to be a certain amount of protein in the flour to have it substitute for the gluten (because gluten is a protein), so that was another consideration. In the end, my flour mix is high protein, high fiber and isn't made totally of rice flour (blech!). :) The best part though, is that it actually works! :) You can successfully sub out other flours if you're short on something, but here is the basic blend.
Multrigrain GF flour blend:
3 1/2 c. White Rice Flour
3/4 c. Millet Flour
1/4 c. Sorghum Flour
1/4 c. Teff Flour
1 1/2 c. Tapioca Flour
3/4 c. Potato Starch
1/4 c. Cornstarch
1/4 c. Potato Flour
2 1/2 teaspoons Xanthan Gum
Blend and mix well. Use as regular flour replacement 1:1. May need to add extra water to the recipe, but that depends on the recipe and how it looks....don't assume it needs the extra liquid. I've been using this with excellent results in muffins, donuts, cornbread, cookies.
Multrigrain GF flour blend:
3 1/2 c. White Rice Flour
3/4 c. Millet Flour
1/4 c. Sorghum Flour
1/4 c. Teff Flour
1 1/2 c. Tapioca Flour
3/4 c. Potato Starch
1/4 c. Cornstarch
1/4 c. Potato Flour
2 1/2 teaspoons Xanthan Gum
Blend and mix well. Use as regular flour replacement 1:1. May need to add extra water to the recipe, but that depends on the recipe and how it looks....don't assume it needs the extra liquid. I've been using this with excellent results in muffins, donuts, cornbread, cookies.
Food and emotion
Eating is an emotional experience. Disagree? Just look around. Thanksgiving, Easter, Christmas....all have a central feast.
Eating allergen free can be difficult because no longer are you eating food to enjoy it, you look at it as the potential to make you very sick. To top it off, the GF ready made food at the store is well, just plain horrible. Disagree? Try a boxed GF cookie! When you really want a homemade chocolate chip cookie, a boxed GF 'thing' just doesn't cut it. Suddenly something you used to enjoy has turned into a dreaded activity.
It is my hope that through this blog we can bring back some of the wonderful emotions evoked in eating tasty, beautiful food. Because even GF food can be beautiful. I promise!
Eating allergen free can be difficult because no longer are you eating food to enjoy it, you look at it as the potential to make you very sick. To top it off, the GF ready made food at the store is well, just plain horrible. Disagree? Try a boxed GF cookie! When you really want a homemade chocolate chip cookie, a boxed GF 'thing' just doesn't cut it. Suddenly something you used to enjoy has turned into a dreaded activity.
It is my hope that through this blog we can bring back some of the wonderful emotions evoked in eating tasty, beautiful food. Because even GF food can be beautiful. I promise!
Substituting ingredients
My philosophy on substituting ingredients is to start with a gluten-free recipe, and substitute from there. I've found gluten substitutes to be the hardest to master (with eggs a close second!). Finding a reliable gluten free cookbook for baking is key.
Ingredients aren't really that hard to substitute out...but it does require trial and error unless you have someone doing that part for you. Hopefully we can help out in that department.
Ingredients aren't really that hard to substitute out...but it does require trial and error unless you have someone doing that part for you. Hopefully we can help out in that department.
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