Archive for the ‘Allergy Free Sides’ Category

Gluten Free Pasta Dish with a Fall Favorite – Pumpkin

If you are like me, I am always looking for a recipe to use all that pulp you create from carving Halloween pumpkins. I usually feel wasteful throwing it out. Now, with the help from our friends at Schar, we don’t have to!

You can make this with fresh pumpkin “flesh” (sounds ghouly!) or use the canned version.
This would make a great side dish for a Halloween dinner party, or even a slightly different twist to the traditional Thanksgiving dinner menu. The possibilities are endless. This recipe is free from Gluten & Wheat, Egg Free, Soy Free…and could even be Dairy Free if you use a creamer substitute.

Have fun carving all those Halloween pumpkins…and be sure to save the pulp for this dish! Enjoy!

Pumpkin Tagliatelle

Ingredients

Schär Tagliatelle

7 ounces pumpkin flesh-chopped into cubes

½ onion- finely chopped

2 ounces leek in strips

3.3 ounces cream (or dairy free substitute)

a little white wine

salt

ground pepper

a little oil

Directions

Sweat the onion and leek in a little oil. Add the pumpkin flesh. Douse everything with white wine, infuse with the cream and steam gently. Add salt and pepper to taste, then boil down until it reaches the desired consistency. Cook the pasta in boiling water until al dente, strain and mix with the sauce.

Gluten and Dairy Free Crackers from Mrs. Crimble

I don’t know…if you are asking about Mrs. Crimble that is. I am sure there must be  a Mrs. Crimble, but I have no heart-warming story to tell you. I know this company makes some great snacks though! In our Allergiesandme.com store, we carry all sorts of their gluten free and dairy free crackers, as well as cookies from this company. For this dish, I used the Mrs Crimble’s Corn Cakes which are free from many of the top allergens – Gluten- free, Wheat- free, Dairy- free,  Lactose- free, Egg- free, Soy- free, Yeast- free and last, but not least, Cholesterol- free.

                                                                                                                                                                                                                                    Gluten and Dairy free crackers

Now the only place where I “zigged and should have zagged” on my quest to give you some serving ideas for the Mrs. Crimble’s Corn Cakes was using it as a “cheese cracker”. These are delicious corn cakes, but don’t really compliment cheese, as would their other crackers, such as their Original Cheese Crackers or the Mrs. Crimble’s Sundried Tomato and Pesto Cheese Crackers

It wasn’t a total flop…I enjoyed my wine and cheese…and the corn cakes by themselves were very good! So students, stick with crackers for your cheese combination and don’t push the envelope to include corn cakes as a substitute. Lesson over!

Mashed Potatoes are the Ultimate Comfort Food- Without the Gluten, Dairy or Egg

If you have read any of my past blogs, you know it’s all about the Comfort Food. It’s beautiful weather here, so no gloomy day to blame this one on. Sometimes a nice big serving of mashed potatoes can fix anything though!

One of our products from Shiloh Farms in the store is Organic Instant Potato Flakes. They, as the name suggests, come in a flake format, which means you can always have some handy in the pantry. The package is re-sealable and has a recipe for Italian Herb Bread too. Creating mashed potatoes with the Shiloh Potato Flakes is easy. Just add water, butter (or non-dairy margarine substitute) and also Milk, or if restrictions dictate, a non-dairy liquid like soy milk. Easy Breezy!  Gluten and Dairy Free Mashed Potatoes

Within minutes, you have a nice bowl of mashed potatoes…without any mashing (which is my LEAST favorite part!). So, keep these flakes on had, slap something on your grill and Voila, Dinner Served.

Gluten Free and Allergen Free Crispy Chicken….all in one bird!

I think we all can agree…there is way more things to do in a day than we have hours. Come on, only 24 of those suckers to work with?!!!

Here’s a product we sell in the Allergiesandme.com store that not only tastes great, it saves tons of time too.

I am talking about the Corn Crispy Crumbs from Orgran. Here’s how they describe (couldn’t say it any better myself!): “Orgran Corn Crispy Crumbs is a quality product that will allow you to achieve crispy golden crumbing of meat, fish or vegetables. Corn Crispy Crumbs provides sensational texture with the additional benefit of 25% less absorption of oil than regular bread crumbs. It is also versatile in sausages,added to sausage meats or as a stuffing base to which you may add your own herbs. Also ideal in savoury or sweet recipes such as crumb bases or as a natural thickener in soups and casseroles.”

Well, I made some “fried” chicken (baked if you didn’t understand the quotation inference) and it was really good. The chicken breasts were juicy and not dry, which happens sometimes with other coating products.     Gluten and Allergen Free Chicken

The best part – it’s Allergen Free. Here’s your list: Gluten Free,Wheat Free, Dairy Free, Soy Free, Egg Free, Yeast Free, Peanut Free, Tree Nut Free, Cholesterol Free, Salt Free, Lactose Free,Kosher and Vegan…sheesh.

So, be creative and share your successes. Enjoy!

Allergy Friendly Spring Recipe from Enjoy Life Foods

I am here to say, E-mails are good! I received this recipe from our friends at Enjoy Life Foods and I think they have a winner!

This is a great company and we sell tons of their stuff in our Allergiesandme.com store…with more on the way I am sure.

Try this one for your kids this weekend and Share the Love….                          

Enjoy Life Allergy Free Rice Crackers

Enjoy Life Allergy Free Rice Crackers

Ingredients:

3 Tbsp. Golden Flax Seeds
1/8 tsp. Cumin Seed, ground
1/2 tsp. Sea Salt
1 Tbsp. Tomato Paste
1/4 cup Hot Water
1 tsp. thyme leaves (fresh is best!)
1/4 cup raw sunflower seeds (extra needed for garnish)
1/4 cup white or brown rice flour
1/2 cup Enjoy Life Crunchy Rice Cereal

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.
Yield: 20- 1.5″ square crackers 

Directions:

1) Preheat oven to 350ºF.
2) Combine Flax, Thyme, Cumin, Salt, Tomato Paste and Hot Water in a food processor bowl. Allow to sit for one minute. Run processor for about 30 seconds. Add in sunflower seeds and rice flour. Run processor again for about 20 seconds. Add in Crispy Rice cereal and process until nearly mixed into the dough.
3) Working quickly, place dough on a piece of parchment and using wet hands, push down to flatten. Using a rolling pin, roll dough to 1/8″ – 1/16″. If dough is sticky, cover with another piece of parchment and roll slowly from the center. If dough cracks, repair with more dough and use water as a glue.
4) When you achieve the desired thickness, brush entire surface with water, sprinkle sunflower seeds on top and press in with rolling pin. Possible other garnishes to add include: fresh herbs, black pepper, coarse sea salt or garlic.
5) Using either a round or wheel pastry cutter, cut the cracker dough into desired shapes. Place on a baking sheet lined with parchment and place in center rack of the oven.
6) Bake for 15-20 minutes, or until edges begin to brown. Allow to cool completely before eating.

Notes:

-Alternative shapes: Roll dough into thin cylinders and bake for crunchy bread sticks.
-Enjoy immediately or store in an air-tight container for 1-2 weeks.

Potato Patties…it’s not just for Southerners

As a product of a Texas ranching family,  I was raised on “rib-sticking” meals which usually meant that Meat & Potatoes were involved.  Fond memories surround these meals…not the breakfasts though. The first meal of the day was before the sun rose and then we were pushed into the cold to ride horseback for hours! Yikes, but it was character building.

When I saw this recipe from our friends at Authentic Foods, I was reminded of those wonderful patties my mom makes. These are a little different – Gluten free, Dairy free, Lactose Free, Soy Free and Yeast free.  You have an option to add more items depending on your specific limitations.  Try this one and let us know how it works for you.  Saddle Up!

Ingredients:

¼ cup Authentic Foods Potato Flour                                                                 

Gluten Free Potato Patties

Gluten Free Potato Patties

½ cup Authentic Foods Tapioca Flour

¾ teaspoon baking powder

¼ teaspoon Authentic Foods Xanthan Gum

¼ teaspoon salt

½ teaspoon garlic powder

2 large eggs (or Egg Replacer)

¼ cup vegetable oil (preferably light olive oil)

¼ cup chopped onions (Optional)

2 tablespoons chopped fresh parsley (Optional)

4 oz shredded Monterey jack cheese (Optional)

Directions:

Mix all dry ingredients in a bowl: Authentic Foods Potato Flour, Authentic Foods Tapioca Flour, baking powder, Authentic Foods Xanthan Gum, salt, and garlic powder (also add onions, parsley and cheese if preferred). In another bowl, mix all liquid ingredients: eggs, oil and milk. Then add the liquid mixture to the dry mixture and blend.

Grease a griddle or skillet with oil to keep the pancakes from sticking. Then preheat the griddle or skillet to 350 degrees Fahrenheit. Using a large tablespoon, drop batter to make 2-inch diameter pancakes. Cook first side until edges look dry. With a spatula, turn and cook until second side is golden brown.

Serve with apple sauce or sour cream.

Corn Bread from 123 Gluten Free

I was a “busy beaver” over the weekend and tried several new recipes. One of them was an Italian Beef Stew and to accompany this dish, I chose to make Corn Bread with a mix we carry in the store from 1-2-3 Gluten Free. This is one of our manufacturers who started their company after having to deal with finding gluten-free foods to accomodate their Celiac Disease. 1-2-3 Gluten Free makes some other great mixes – a Devil’s Food Cake Mix and the Southern Glory Biscuit Mix. All of their mixes are Free from Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Sugar, Egg, Soy, Rice and Potatoes…whew, with all that’s missing, it’s amazing that they actually taste sooo good!

For the Southern Style Corn Bread mix I followed the package directions. Since I have no dairy restrictions, I used milk. The options are provided for using soy (milk substitute) and even making your own buttermilk ingredient alternative.  The same for the eggs that are called for…we carry an Egg Replacer from Orgran you could try as well.  Gluten and Casein Free Cornbread

These were wonderful and had good texture with a mild corn taste. If you wanted to add some “fire” ( I am from Texas you know!) you could try one of their own variations for Jalapeno Cheddar Corn Bread on the package directions too. This mix was quick, easy and goes really well with stews and chilis…which seems like it should be on the menu for you guys in the northeast….BBBBRRRRRR! Enjoy.

Gluten Free Shortbread Biscuits

This recipe came to me via a friend and she thinks it was originally a recipe in Epicurious that was adapted…sorry for no clear ownership on this one. For the gluten free flour I used my Better Batter Gluten Free Flour mix. I have to say that I was a little nervous during the mixing process – seemed dry and unable to “stick”. However, the refrigeration made it easier to handle and they came out great. Just be sure you eat over a plate…or even better, a hearty bowl of chili to catch the crumbs! Super Bowl Sunday might be a good time to bring this one out….

makes 28 biscuits
Ingredients
1/2          cup           unsalted butter, room temp
1/2          tsp            salt
1/4          tsp            black pepper
                               pinch of cayenne pepper
8             oz            extra-sharp white Cheddar, finely shredded
1             cup          Gluten-Free flour mix
 
Procedure

  1. Combine butter with salt and both peppers in mixer on low until combined.  Don’t over-mix.
  2. Add flour and cheese and mix on medium-low until well combined and a ball forms. 
  3. Wrap ball of dough in plastic wrap and refrigerate for 30 minutes.  If you want to use the slice and bake method (so you don’t have to roll out your dough), shape dough into a log before refrigerating.
  4. Heat oven to 350° .  Line two sheet pans with parchment paper.
  5. Roll out dough to 1/4″ thick on a lightly floured surface, or slice rounds from log that are 1/4″ thick.  If rolling out dough (which is what we did), use 2″ round cutter and place each biscuit on sheet pan as you cut them out.  Biscuits hold shape well when baked, so you can use any cookie cutter you like here.  You can re-roll dough scraps.
  6. Bake until puffed up, golden on top, and browning on edges, around 18 to 20 minutes.  Store at room temp in an airtight container.

  As you can see, I went with the “roll” method..easier and no messy flour cut-outs. 

Gluten Free shortbread biscuits

Gluten Free shortbread biscuits

 Pre-baShortbread biscuits ked look…a couple fell apart…but luckily, I like eating raw dough (don’t knock it until you try it!)   Then finally, the finished product..Easy and Good…exactly what I was hoping for!    Shortbread biscuits

Bread with “ooey Goodness” mixed in!

The weekend is over and we are back to baking. This fantastic recipe comes to me from one of our  flour manufacturers, Domato Living Flour. I have never seen so many yummy additions to a bread recipe and I will be trying this one too! Enjoy.

Bread with Basil and Sun-Dried Tomato

Ingredients:                                                                                                                                                Domata Bread

2 cups Domata Living Flour

3 tablespoons sugar

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup feta cheese

¼ cup chopped FRESH basil

¼ cup chopped sun-dried tomatoes, packed in oil

1 large egg, lightly beaten

¾ cup heavy whipping cream

1/3 cup half & half

1/3 cup sun-dried tomato oil

Preheat oven 400º, lightly grease a 9×5-inch loaf pan. In large bowl, combine flour, sugar, baking powder, and salt, and then add the feta, basil, sun-dried tomatoes, stirring until just combined. In another large bowl, beat together egg, cream, half & half, and oil. Stir the egg mixture into the flour mixture, stirring until just moistened. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted comes out clean. Let cool in pan and cool completely on wire rack.

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