Tag: corn-free

Dreamy Allergen-Free Double Chocolate Cookies

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With a thin sugar-crisped exterior, a moist interior, and deep milk-chocolate flavor, these cookies are a food allergic’s dream come true.

The story of this cookie: I needed to make a really good double chocolate cookie (I realize that “need” is a strong word, but hey a chocolate cookie craving is a need, am I right?). I was a bit disappointed in the gluten-free double chocolate cookie I had been making. It kinda satisfied the chocolate craving but the taste was still too dark and had a bitter tone. Also, as with most disappointing gluten-free treats, the texture was pretty grainy and dried out within a day. I needed a moist cookie that had a silkier texture, a more milk chocolate flavor, and with a good texture that would last for more than 15 minutes.

After much research and experimentation, I finally hit a winner. The secret to better texture and moisture retention is in a higher ratio of starch than is normally called for in gluten-free baking. A 50% flour and 50% starch mix. Yes! Good results!

I shared some finished cookies with family and friends and took some to networking events. I got a lot of rave reviews on this cookie. Due to such great response, I was tempted to keep this recipe a secret. I’ve been told that I shouldn’t publish this and that it should be the beginning of fantastic cookie sales, and a way to fame and fortune – perhaps a new line of dream cookies for all those who can’t wheat, dairy, eggs, corn, oats, peanuts, treenuts, or rice! (It’s very hard to find gluten-free treats without rice!) I’ve made these with both brown rice flour and sorghum flour, the results were good for both.

I don’t want to have you thinking these are some sort of extremely magical cookie, though. What gets us excited, however, is that this is like having a cookie made from wheat. They’re simply good. For those of us who haven’t had good cookies like that in a long while, it’s pretty magical.

What’s even better – these are pretty economical. Other than the palm oil shortening, the rest of the ingredients are sold for prices that won’t leave you breaking your wallet at $70 in the 7-items or less checkout line.

So, I suppose I could have kept this recipe to myself, but what of all those commercial kitchen start-up costs that I don’t have? And what of all the needs of the dedicated bakers all over the world that need to start their gluten-free baking with a really good cookie?

I’d rather inspire all of you to make these and share them with your friends and family. I’d like to see if your foodie friends who can eat anything even notice that these aren’t anything but fantastic. I’d like to see you delight your co-workers or family members or friends who are usually left out of the food part of celebrations and watch them smile and praise you for your thoughtfulness! It would be great to see these offered in your bake sales, your community events, school functions and fundraisers! The food allergy community will profusely thank you for thinking of them and for making their cookie dreams come true!

Without further adieu:

Dreamy Allergen-Free Double Chocolate Cookies

Set your oven to 350 degrees Fahrenheit,  or 175 degrees Celsius.

In a separate bowl, add these dry ingredients together and mix until thoroughly combined:

1 cup (152 grams) of either brown rice flour or sorghum flour (use sorghum for those that cannot tolerate rice)

1/2 cup (56 grams) cocoa powder

1 cup (152 grams) of cornstarch or arrowroot starch (If allergic to corn, use arrowroot starch. I have tried both. The cornstarch results in a slightly silkier texture on the inside of the cookie, but the arrowroot starch is still very nice).

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon cinnamon

1/2 teaspoon of cream of tartar

3/4 teaspoon of xanthan or guar gum

Set aside the bowl of dry ingredients.

In your stand mixer, or with hand-held mixer, cream together only these ingredients:

1 cup (180 grams) non-hydrogenated palm oil shortening (Note: do not use butter or coconut oil or any other shortening if making this for general public or school functions. Butter is dairy allergy trigger and coconut oil can trigger treenut allergic reactions, other shortening may contain soybean oil.) Spectrum organic palm-oil shortening can be found here: http://www.spectrumorganics.com/spectrum-naturals/organic-shortening/

1.5 cup (300 grams) light brown sugar (sticky sugar)

4 oz. (105 grams) applesauce (conveniently, this is the equivalent of a snack-sized cup that you can purchase and put in kids’ lunches)

Then add:

1 Tablespoon vanilla extract

Once the shortening, sugar, applesauce, and vanilla extract ingredients are combined, gradually mix in the dry ingredients. The mixture will get very thick. You want this to resemble cookie dough. If appears too dry, add about 1-2 Tablespoons of water.

Once your cookie dough is made, using a large metal spoon, fold in:

1/2 cup (90 grams) Enjoy Life Allergen-Free mini chocolate chips and

1/2 cup (90 grams) Enjoy Life Allergen-Free chocolate chunks. More information on Enjoy Life products can be found here: http://enjoylifefoods.com/

Scoop dough onto cookie sheet lined with parchment paper (or lightly coated with the palm oil shortening), and flatten to 1 inch disks.

Bake for 7-10 minutes or until cookies look puffy and cracked a little.

Remove cooks from oven and let cool for 5-10 minutes on the baking pan before transferring to a plate or wire rack to cool completely. If you try to transfer them too soon, they will fall apart. Alternatively, you can pull the entire parchment sheet of cookies off of the pan and onto the counter to cool so you can quickly reuse the pan. Cookies will rest down and look more cracked as they cool.

Repeat the baking process for remaining dough.

Makes approximately 18-20 cookies.

Enjoy!

Sanity Saver Series: “Potato Night” (Plus Ideas for Meals)

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When you are diagnosed with a food related condition your life changes and you are faced with a lot more cooking than you have ever done before. No longer can you have pizza or stir fry delivered to your door. No longer can you swing through your favorite fast food place on the way home. No longer can you just buy the frozen potato products in the freezer section because of all of the added ingredients, or even frozen dinners for that matter. No longer can you just go out to eat. It’s a bummer but…

You have to have a good attitude about this or you will go nuts.

Think of yourself as a chef and your kitchen as the world’s best restaurant.

Before long, the things you make at home will be far tastier and better than what you can get out to eat.

I know that cooking from scratch all the time really seems overwhelming, but I promise that it gets to be like old hat after a while. This is what chefs have to do to prepare for a busy night of serving clientele, so it’s not a new trick. You’ll get to a point where this becomes standard routine.

This is where a little prep can save your sanity and thus I begin an article series called “Sanity Savers.”

First, I’ll start with potatoes. These are NOT a quick weeknight sort of ingredient. Potatoes are one of the most time-consuming, prep-intensive ingredients ever. But they are one of the most delicious, satisfying and tolerable foods. French fries and mashed potatoes are wildly popular for a reason.

So, here’s the strategy. Pick one night to do your potato prep work. It is what I like to call:

“Potato Night”

When you do your grocery shopping, buy one, two or three 10-lb. bags of potatoes. Russet, baking, red… whatever kind of potatoes are your favorite.

Have gluten-free sandwiches or scrambled eggs for dinner on this prep night to reduce your stress.

Or, do this prep work in the middle of cooking dinner, or after cooking dinner, or just before…however you can fit in this prep work.

Then, cut up a whole bunch of potatoes, any size you want:

Cut some in french fry shape, dice some really small for hash, slice some for scalloped potatoes or casseroles. You can even grate some by hand or in a food processor to be used for hash browns or potato latkes or potato pancakes. However you want to do it and however you think you’ll like cooking the potatoes. Just remember that the smaller the size you cut them, the faster they will cook.

Put them in freezer bags and freeze.

That’s it.

Now you’re ready for having potatoes on your regular weeknight cooking.

Ideas for Meals using Prepped Potatoes

Crock Pot Roast or Stew: Add meat, potatoes, 1 diced onion and baby carrots to your crock pot. Fill with water to almost the top of ingredients. Add salt, pepper and a generous amount of garlic powder and onion powder (about 2 tablespoons each). Cook on low all day.

Casserole: Add potatoes to a casserole dish with beans or chicken, veggies, spices, and a little water. Cover with foil and bake at 375 degrees F for an hour.

Roasted Potatoes: While you’re grilling or sauteing your protein, roast the potatoes in the oven: toss 1-2 bags of frozen potatoes with olive oil, rosemary, sea salt and pepper (and/or add a little dijon mustard) and roast at 475 degrees F for 15 minutes, stir, 15 minutes more. (make sure you have enough oil or they will stick to the pan)

Mashed Potatoes. Boil water, add frozen potatoes and cook until fork tender. Drain most of the water. Mash with a little of the potato water and add salt and onion powder. For a cheesier flavor, add nutritional yeast flakes and a little olive oil or nondairy milk.  Perfect topping for a quick shepherd’s pie, too.

French Fries: Add oil to skillet, bring to medium high heat. Add a bag of fry-cut potatoes and cook for 15 minutes or until golden brown. Drain on paper towels and add salt and pepper.

German Potato Salad: Boil water, add 2 bags frozen potatoes and cook until *just* fork tender. Drain and set aside. In a separate skillet, cook 1 diced onion until tender, set aside. Cook 6 slices of bacon. Set aside. In a bowl, mix together 1 cup vegetable or olive oil with 1/4 cup dijon mustard and 1/4 cup of vinegar (you can use cider vinegar, red wine vinegar or white vinegar but DO NOT USE MALT VINEGAR because malt contains gluten). Mix all ingredients together and serve with sandwiches or scrambled eggs or as a side dish to your meal.

Soups: This is probably the easiest way to use these potatoes. Add to your pot of lentils or chicken broth. Or add the potatoes to water with the addition of non-dairy milk, leeks, salt, pepper, onions and garlic for a delicious and simple potato leek soup. Or use mushrooms instead of leeks. Or, if you have neither on hand, just have plain potato soup. Sometimes the most simple dishes are the best dishes.

If you have any more ideas for how to use these prepped potatoes, feel free to add them to the comments. I really hope this time-saver tip works for you!

I Wasn’t Expecting to Cry Today. Then, This Touching Letter To Allergy Parents…

letter to allergy parents

To Allergy Parents by Rebecca x’s blog: (And Rebecca, thank YOU.)

http://www.peanutfreegourmet.com/2013/08/to-allergy-parents.html

Fried Green Tomatoes

Fried Green TomatoesConsidered a Southern dish, it really doesn’t matter where you are from to enjoy this. Pluck some green tomatoes from your garden, fry these and it’s like having mild fried pickles with a fork. Oh, it’s so good. Not everyone likes these, but if you are looking for an allergen-free version, this is it.

Note that these are usually made with cornmeal, but the rice flour in your standard gluten free baking mix will add the sought after grainy texture.

How to make:

In a deep plate or dish, add 1/2 cup GF flour mix, salt, pepper and 1 teaspoon of onion powder.

In a large skillet, fry bacon and set aside the bacon

If necessary, add enough canola oil to the bacon grease to bring the oil up to about 1/4 inch of your slices of tomatoes.

Slice your green tomatoes in 1/2 thick slices and lightly coat each side with the flour mixture.

Gently set into the hot oil and don’t move it. Let it fry on a medium heat for about 5-7 minutes, or until golden brown. Flip and cook the same way on the other side.

Remove from skillet and keep warm in the oven if you like.

If you want to add a sauce, I recommend mixing 1 cup of mayo or veganaise with salt, pepper, onion powder, a little mustard, a dash of apple cider vinegar or louisiana hot sauce (or your favorite hot pepper sauce).

It’s that easy. Enjoy!

“Just Peachy” Ice Cream

In the late summer, peaches, apricots, nectarines, plums and various stone fruits are in season. This is my favorite time of year because these stone fruits are my absolute favorite. I love peach pie, peach smoothies, peach sorbet, peach ice cream, peach jam. Yummmm.

In the days when I could eat real ice cream and frozen yogurt, I was always annoyed that I needed to work my way down into a pint to get another bite of a frozen peach encased in ice cream. And when I couldn’t eat ice cream anymore and I had to pay $7 or more for a pint of disappointing non-dairy ice cream, it was all good cause for me to respond with a sarcastic “Just peachy,” (if anyone were to ask how my day was going). Well, now that I’m in control of my own ice cream, I can say “Just peachy,” with a little happier tone in my voice. All it takes is a can of coconut milk for $1.79 blended with some inexpensive fresh or canned fruit, and the cost for a pint comes down from $7.00 to about $3.00. It’s so nice to afford this summer treat again.

“Just Peachy” Vegan Ice Cream

4 ripe apricots, peeled and chopped

1 14oz can of peaches in syrup (or the equivalent of fresh peaches)

1 14oz can of coconut milk (NOT cream of coconut) – always double check the ingredients

1 cup of corn syrup or 3/4 cup of sugar

1 tsp vanilla (gluten free)

In a food processor, blend all of the ingredients together. Transfer to an ice cream maker and run it according to your manufacturer’s directions. Freeze and enjoy the next day. Make sure you make more ice cream before you run out of that batch.

Chicken Shepherd’s Pie

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I hope this savory shepherd’s pie, free of the eight common food allergens, is something you find delicious, comforting and satisfying. I want to tell you a secret about the mashed potatoes: keep the colander in the cabinet and don’t pour out all of the potato water. Leave about an inch of the potato water in the bottom of your stockpot as your liquid for mashing. There is a lot of flavor in that water (and also nutrients). Also, it’s easier and less expensive than using a milk substitute. As you know, I’m a fan of spending as little of my money on special ingredients as I can, so I used olive oil instead of earth balance, at least for the potatoes. Many of these ingredients are from ALDI. I shop there for many things so that I can save my money for things like the special ingredients I can’t do without. Okay, enough chit-chat, here is the recipe:

Peel, wash and put your potatoes in a large stock pot with boiling water. You only need about 6-8 potatoes but I make a whole bunch to save for leftovers. Start boiling your potatoes (Idaho potatoes work best for mashing but feel free to use what you have on hand). While those are cooking, prepare your chicken filling.

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In a deep skillet add:

One package of chicken tenders (about 2 pounds) – you can even put them in frozen, they’ll just have to cook longer until done. I do this all the time since I’m not a fan of using the microwave. If you have only chicken thighs or legs, or you’d rather do this with beef, lamb or pork, go for it!

1 yellow or white onion, medium diced

1 green bell pepper, medium diced

8 fresh mushrooms, sliced

4 stalks celery, small diced

10-15 baby carrots

water for simmering (the water will pick up flavor of everything, no need for broth)

1 tsp dried sage

1 Tbsp garlic powder

1 Tbsp onion powder

1-2 tsp salt

fresh cracked pepper to taste

Cover and simmer over medium heat until your chicken is cooked all the way through and your carrots and celery are tender. Watch and add more water if needed as you don’t want it to burn. When done, lower temperature and add:

1/4 cup of earth balance or olive oil

1/4 cup nutritional yeast

1/2 tsp yellow or dijon mustard

If you don’t have the earth balance or nutritional yeast, don’t fret, this will still taste good!

Stir and keep warm while you prepare the potatoes as follows:

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Drain the potato water until you are left with about 1 inch of water at the bottom. Keep the water in there. Add 1/3 cup olive oil, 1 Tbsp onion powder, 1-2 tsp salt and cracked pepper to taste. Always taste and be sure you like it.

Set your oven to broil (or 500 degrees Fahrenheit) and then assemble the pie. Add the filling to an 8-inch or 9-inch pie dish, top with enough mashed potatoes to cover and then sprinkle 1/4 cup rice flour or your favorite gluten free flour blend on top. Using a pastry brush, lightly drizzle 1/8 cup of olive or vegetable oil over the the flour, getting as much of the flour oiled up as you can. Dust with paprika, salt, pepper, and ground mustard. I found a spice grinder at ALDI for poultry and I love it for this application (it has all of the spices I just mentioned and no bad additives).

Put your oven rack to the top of your oven, put in your pie and broil for 5-15 minutes or until golden brown on top. Depending on the type of oil and flour you use for your topping, this time can vary so keep a close watch on it to make sure it doesn’t burn.

Serve with chopped fresh rosemary. If you don’t have fresh rosemary, dried rosemary or dried Italian seasoning would also work.

If you have any questions, let me know. Happy Eating!