Tuesday, March 29, 2011

Shopping List for the First Time GFCF Baker

      I was thinking if I had to plan a shopping list for someone who was new to cooking gluten and casein free, this is the list I would make for them.   Once you are past the initial shock of having to live without gluten and casein and are ready to try your hand at baking breads, cookies, and cakes, then be sure to pick up these  commonly used ingredients.  Be sure to check labels (something you will do often) to ensure that the manufacturer is still making the product gluten and casein free.

        Other baking ingredients:
          Milk Replacements ( I use all of these):
  • Coconut milk
  • Rice milk
  • Hemp milk
  • Almond milk
         Egg Replacers ( if you are allergic to eggs):
My flours sit on my counter for easy access

Saturday, March 26, 2011

A Great GF Group

     My sister belongs to this great GFCF recipe group and it has an extensive recipe archive.  It is a group that has over 5000 members!  Wow!  The link is here http://health.groups.yahoo.com/group/GFCFrecipes/ if you want to join.  I just joined today.  They have several recipes I am going to try and I will let you know how they are.  My last post with the coconut cream cheese is one of their members recipes.  I can hardly wait to try their recipe, Potato Mayonnaise that contains no eggs!    I will keep you posted!

Dairy Free Cream Cheese

     This is a wonderful recipe that I tried from the GFCF recipes yahoo group.  The recipe comes from Christel Church.  She apparently even won an award for the recipe!  I can see why,  it is scrumptious on an Udi's bagel! Yum! Yum!


  1. In a bowl, empty the non-chilled can of coconut milk.  
  2. Open the two chilled coconut milks, remove only the solid white coconut milk.  Place into the bowl with the non-chilled can. 
  3. Add the sugar, vanilla powder, and vanilla extract.
  4. Whip for 3 minutes
  • After you have whipped it, you can use it as whipped cream or frosting.
  • If you leave in the refrigerator for three days, it becomes cream cheese.
  • You can freeze it, to make ice cream.
Cook's note:
  •  I did taste mine once it was done, and decided I wanted a little more sugar.  You can play with that.   
  • Keeps in the refrigerator for about 2 weeks.  Freeze what you don't use. 
  • This is easily mixed with strawberry jelly to make a strawberry cream cheese. 
Cream cheese after three days

Friday, March 25, 2011

Honey Mustard Dijon Recipe, Corn Free

1/2 cup mustard seeds
3/4 cup lemon juice
1/3 cup water
1/2 cup honey
dash tumeric
dash allspice

In a glass bowl place mustard seeds, lemon juice, and water.  Let sit for two days.

Place the mustard seed mixture in a blender.  Add the honey, tumeric, and allspice.  Blend until it is thick and you can no longer see individual seeds.

Taste your mustard; if needed adjust to your taste with the honey, tumeric, and allspice.  

Wednesday, March 16, 2011

Happy Saint Patty's Day

   Here is a green side dish to serve up this Saint Patrick's Day.  I remember growing up hating brussel sprouts but have since acquired a taste for them.  I mentioned to my kids that we would be having brussel sprouts as our green food for Saint Patrick's Day, and was met with sighs and gestures of finger down the throat.
    I chose to make this recipe because it isn't like most.  It contains ingredients that my kids love--- bacon, and apples; mix that with this green veggie and maybe, just maybe, they would eat it.

And guess what?  They ate it all up!  Everyone of my kids gave it a thumbs up and several asked for seconds.  How about that!   I tasted it and really enjoyed it.  The recipe is called Brussels sprouts with bacon and apples .  I didn't add the red wine vinegar, but that was only because I know that my kids aren't wild about vinegar.

Happy St. Patty's Day!

Tuesday, March 15, 2011

Finely Ground Brown Rice Flour

   Last year I wrote about an article I had read by Cybele Pascal, who compared Authentic Brown Rice Flour to Bob's Red Mill.  The article pointed out that not all brown rice flours are created equal.  She showed pictures of the differences of her baked goods using both flours.  She reported that cooking with the finer flour gave better texture and taste.  If you want to read the article click here.

     I also wrote about a company called Dakota Prairie that had appeared on the Martha Stewart show.   I have been regularly using their brown rice flour in place of Authentic Brown Rice Flour.  I am happy to report that it is just as finely ground as the Authentic Brand, and it cooks up beautifully.  So, if you are looking to buy your flours in bulk, Dakota Prairie's brown rice flour is equal to the Authentic Brown Rice Flour (in my opinion).  Yeah!  We have choices!

Gluten Free Dairy Free Apple Nut Sour Cream Muffins

These are like eating mini coffee cakes.

     Apple Nut Filling

  • 1 cup chopped apples
  • 1/3 cup packed brown sugar
  • 1 Tbsp Cybele's Gluten Free Flour Mix 
  • 2 Tbsp oil
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1/2 cup chopped nuts (optional)
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp rice milk
  • 1/3 cup reserved apple nut filling
  1. Prepare the apple nut filling.  In a medium pot, cook the apples, brown sugar, flour, oil, cinnamon, nutmeg and salt on medium heat stirring often to prevent burning.  Cook about 5 minutes or until the apples are tender.  Stir in nuts and set aside.
  2. In a large bowl or stand mixer, combine shortening and sugar, mix until light and fluffy.  Beat in egg replacer and vanilla extract until well incorporated, about 1 minute. 
  3. In a medium bowl combine the flour, xanthan gum, baking powder, baking soda, and salt.  Mix well.  
  4. Beating on a low setting, alternate adding the flour and sour cream; starting with the flour and ending with the sour cream.  Beat well between each addition.  Batter will be thick and stiff.
  5. Spoon the batter into the paper lined muffin tins, filling them half full.  Make a well in the batter and spoon a tablespoonful of apple nut filling into the center.  
  6. Spoon more batter on top, filling the muffin cup.  
  7. Bake at 350 degrees for about 20 minutes. 
  8. Let cool completely.  
  9. Prepare your glaze.  Mix the reserved apple nut filling, powdered sugar, vanilla extract and rice milk until smooth.  Spoon and spread on your muffins. 
Apple mixture
Batter will be thick
Make a well and add the filling

Tuesday, March 8, 2011

Allergic to Guar Gum and Xanthan Gum, What to Do?

     Another tidbit I read about the other day, was what if you are allergic to both guar gum and xanthan gum?   There were three suggestions.  First,  you can add one to two teaspoons of powdered gelatin for every cup of flour used.  Second, you can use agar flakes or carrageenan using one to two teaspoons for every cup of flour used.  They also suggested trying one to two tablespoons of potato flour (not starch) or coconut flour.
     I can't speak to the agar flakes, potato flour, or coconut flour, but I have tried the gelatin.  It worked for  me when I have cooked flatbread and french bread.  The gelatin does give the bread elasticity.

Photo by Teodoro Gruhl

Corn in Ener-G egg replacer?

Ener-G Egg Replacer 16 oz (454 g)
     I just read in my new Living Without magazine that Ener-G egg replacer contains corn.   This was news to me.  I am not sure which ingredient contains the corn, maybe the citric acid.  Lots of citric acid is derived from corn.
    They suggested instead of using the egg replacer in breads and bagels where the egg replacer is a leaving agent, that you can substitute 1 to 2 teaspoons of baking powder.   Worthy of note if you are allergic to corn.

If you want to make your own baking powder:  mix 1 part baking soda to 2 parts cream of tartar and 1 part potato starch or tapioca starch (instead of the usual cornstarch).

Gluten Free Dairy Free and Egg Free Pannekoeken (pancakes)

     When I lived in Belgium, I loved when friends would invite me over for dinner and fix pannekoeken ---their version of a pancake.  They served a piled high plate of them, served with a choice of various jellies, fresh sweet whipped cream, fresh fruit, and powdered sugar.  Yummmy!


1/2 tsp xanthan gum
1 cup dairy free milk
2 Tbsp oil
1/2 tsp vanilla extract
2 Tbsp agave syrup

Scoop the flour into a medium bowl.  Add the xanthan gum and whisk it together to blend.  Make a well in the center.  Add the milk, oil, vanilla extract and agave syrup.  Whisk together until it is smooth.  The batter will be thin.  

Lightly spray cooking oil on a small skillet.  Ladle a scoop of batter onto the hot skillet.  Swirl the batter until it covers the whole skillet.  Cook these on medium heat approximately 1-1/2 minutes on each side.
I no longer have a small skillet, so I swirled the batter as far out on my griddle as possible.
You are now ready to spread on a your favorite jam.  Roll it up and top it with powdered sugar and fresh fruit.

Eet Smakelijk!

Tuesday, March 1, 2011

Chocolate Fruit Truffles-Dairy Free

     I got this recipe from a December 2000 Better Homes and Garden magazine.  Unlike regular truffles, it contains no cream cheese, or heavy cream.


  • 3/4 cups chopped walnuts
  • 8 oz prunes or pitted dates
  • 1/2 cup of raisins
  • 1/2 cup of Ocean Spray Craisins Sweetened Dried Cranberries 
  • 1/3 cup of shredded coconut
  • 1 Tbsp unsweetened cocoa powder
  • 1/4 tsp cinnamon
  • 1/4 cup creamy peanut butter
  • 3 Tbsp powdered sugar
  1. In a food processor blend the walnuts, prunes or dates, raisins, craisins, coconut, cocoa and cinnamon. Scrap down as often as necessary.
  2. Add the peanut butter and process until the mixture will form a ball.
  3. Shape into 1 inch balls and roll in your 3 Tbsp of powdered sugar.