It's true!! You CAN still have doughnuts!!! My father-in-law, who is gluten-free, had not had a (legitimate!) doughnut in a long time, so we had fun surprising him with these awhile back :) This makes a big batch. You may want to half the batch on your first go-round, until you get a feel for what your family can handle.
Gluten-Free Vegan Doughnut Holes
Ingredients:
1 Tbs Ener-G egg-replacer mixed with 1/4 cup water, or 2 eggs
2 cups buttermilk or replacer
1/4 cup butter or shortening, melted
1 2/3 cups tapioca flour
3 1/3 cups sorghum flour
1 cup sugar
1 tsp nutmeg
1/2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
2 tsp salt
2 tsp xanthan gum or 1 Tbs guar gum
1/2 cup sugar mixed with 1 tsp cinnamon (to taste) set aside in a bowl
Beat eggs, buttermilk, and melted shortening in a large bowl with a whisk.
Sift dry ingredients into a separate bowl, and combine. Fold slowly into wet ingredients, mixing by hand with a wooden spoon. When ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
Let dough rise for 15 minutes.
Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
Scoop balls like you would for cookie dough and carefully drop into hot oil with fingers, being careful not to splash. Cook until light golden brown, rolling through the oil so one side doesn't burn, or overcrisp. You will need to cook just a few at a time, but this still goes quickly.
Remove doughnuts from oil with a slotted spoon and set on layers of paper towel to absorb oil. While still quite warm, roll each doughnut in the cinnamon-sugar mix (or just sugar) to coat fully. You may also apply a glaze of your choice at this time.
Monday, January 17, 2011
Vegan "Buttermilk" for Baking
So, so simple.
Vegan "Buttermilk" for Baking
Ingredients:
1 Tbs lemon juice, apple cider vinegar, or white vinegar
Plain or unsweetened milk alternative of choice
Place juice or vinegar in a glass measuring cup and add enough of the milk alternative to make one cup. Stir, and let the solution sit for 10 minutes before adding to your recipe.
Vegan "Buttermilk" for Baking
Ingredients:
1 Tbs lemon juice, apple cider vinegar, or white vinegar
Plain or unsweetened milk alternative of choice
Place juice or vinegar in a glass measuring cup and add enough of the milk alternative to make one cup. Stir, and let the solution sit for 10 minutes before adding to your recipe.
No-Bake Cookies
Mmmmm (mouth watering). I'm sorry world, for not posting this earlier.
No-Bake Cookies
Ingredients:
2 cups sugar
1/2 cup rice milk (or milk product of choice)
1/2 cup shortening or butter
4 Tbs cocoa powder
1 Tbs vanilla
1/2 cup sunbutter (or peanut butter replacer of choice)
3 cups certified gluten-free oats
Combine first group if ingredients in a medium saucepan. Heat to boiling, stir 3 minutes.
Stir in vanilla and sunbutter, adding oatmeal last. If mix is too wet add a tablespoon more oats. Use two spoons to drop onto wax paper, working quickly as mix hardens to crumbling fast! Do not double batch.
If some of the mix dries before you can make a cookie of it, save it for ice cream topping!
No-Bake Cookies
Ingredients:
2 cups sugar
1/2 cup rice milk (or milk product of choice)
1/2 cup shortening or butter
4 Tbs cocoa powder
1 Tbs vanilla
1/2 cup sunbutter (or peanut butter replacer of choice)
3 cups certified gluten-free oats
Combine first group if ingredients in a medium saucepan. Heat to boiling, stir 3 minutes.
Stir in vanilla and sunbutter, adding oatmeal last. If mix is too wet add a tablespoon more oats. Use two spoons to drop onto wax paper, working quickly as mix hardens to crumbling fast! Do not double batch.
If some of the mix dries before you can make a cookie of it, save it for ice cream topping!
Tuna-Noodle Casserole
Hooray, comfort food! Winter is not complete without thee :)
This recipe contains goat cheese, because although my son and I are allergic to dairy, we both can tolerate goat dairy products on occasion. If that doesn't work for you, insert non-dairy cheese sub of choice. I even made this recipe with vegan cheese sauce once, and the result was pretty good.
My non- allergy-food-eating husband, who, incidentally, does not like fish, told me about 5 times last night how good this meal was- going so far as to say "If you opened a restaurant someday, you should serve this". That man is wonderful :)
Tuna-Noodle Casserole
Ingredients:
3 cups medium rice noodles (I used a mix of shells and spirals)
1/2 cup gluten free bread crumbs (may be omitted if necessary)
1 Tbs shortening, melted mixed with a pinch of salt
1 1/2 cups mixed veggies (I used chopped broccoli and sweet peas)
1/4 cup shortening
1/4 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp black pepper
dash cayenne pepper- more if you like a zing!
2 cups rice milk (or plain non-dairy beverage of choice)
2 cans of tuna, drained (Costco brand is soy free!!)
1 cup goat chedder cheese cubes (or cheese sub of choice)
1/4 cup pimentos or chopped roasted red pepper
Cook noodles according to package directions. Drain and set aside. Meanwhile combine bread crumbs, melted shortening, and a dash of salt; set aside.
For sauce, in a medium saucepan cook broccoli in 1/4 cup shortening until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Stir in sweet peas and cook until heated through. Combine cooked noodles, sauce, tuna, cheese cubes, and pimentos. Transfer to a 2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, in a 375 degree oven for 20-25 minutes or until bubbly and top is golden.
This recipe contains goat cheese, because although my son and I are allergic to dairy, we both can tolerate goat dairy products on occasion. If that doesn't work for you, insert non-dairy cheese sub of choice. I even made this recipe with vegan cheese sauce once, and the result was pretty good.
My non- allergy-food-eating husband, who, incidentally, does not like fish, told me about 5 times last night how good this meal was- going so far as to say "If you opened a restaurant someday, you should serve this". That man is wonderful :)
Tuna-Noodle Casserole
Ingredients:
3 cups medium rice noodles (I used a mix of shells and spirals)
1/2 cup gluten free bread crumbs (may be omitted if necessary)
1 Tbs shortening, melted mixed with a pinch of salt
1 1/2 cups mixed veggies (I used chopped broccoli and sweet peas)
1/4 cup shortening
1/4 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp black pepper
dash cayenne pepper- more if you like a zing!
2 cups rice milk (or plain non-dairy beverage of choice)
2 cans of tuna, drained (Costco brand is soy free!!)
1 cup goat chedder cheese cubes (or cheese sub of choice)
1/4 cup pimentos or chopped roasted red pepper
Cook noodles according to package directions. Drain and set aside. Meanwhile combine bread crumbs, melted shortening, and a dash of salt; set aside.
For sauce, in a medium saucepan cook broccoli in 1/4 cup shortening until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Stir in sweet peas and cook until heated through. Combine cooked noodles, sauce, tuna, cheese cubes, and pimentos. Transfer to a 2-quart casserole. Sprinkle with crumb mixture. Bake, uncovered, in a 375 degree oven for 20-25 minutes or until bubbly and top is golden.
Risotto
Risotto is so simply delicious. It ranks among our "guest quality" allergy-friendly dishes. It is also fairly quick to make, although it does involve some time dedicated to stirring. If you can tolerate them, feel free to add 1 clove garlic and 1/4 cup fine chopped onion in with the bell pepper.
Risotto
Ingredients
1 yellow bell pepper, sliced thin
3 Tbs olive oil
1 cup uncooked arborio rice
28 ounces chicken stock or reduced sodium broth (I use Wolfgang Puck stock- no onions or garlic)
1 Tbs nutritional yeast flakes or 1/2 cup parmesan, shredded fine
1/8 tsp black pepper
8 ounces chopped cooked chicken, warm
In a small saucepan heat stock to boiling, then reduce heat to simmer for remainder of cooking time (it is important to keep broth hot!).
In a large saucepan cook yellow pepper in oil until tender-crisp. Add rice, cook and stir over medium heat until rice begins to brown, and edges become transparent, 2-3 minutes.
Slowly add 1 cup hot broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup broth to rice mixture, stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until broth has been absorbed and rice is tender. If all the broth is used and rice is still a tad crunchy, it is ok to use 1/2 cup water.
Stir in nutritional yeast, or parmesan cheese, pepper, and chicken.
Ingredients
1 yellow bell pepper, sliced thin
3 Tbs olive oil
1 cup uncooked arborio rice
28 ounces chicken stock or reduced sodium broth (I use Wolfgang Puck stock- no onions or garlic)
1 Tbs nutritional yeast flakes or 1/2 cup parmesan, shredded fine
1/8 tsp black pepper
8 ounces chopped cooked chicken, warm
In a small saucepan heat stock to boiling, then reduce heat to simmer for remainder of cooking time (it is important to keep broth hot!).
In a large saucepan cook yellow pepper in oil until tender-crisp. Add rice, cook and stir over medium heat until rice begins to brown, and edges become transparent, 2-3 minutes.
Slowly add 1 cup hot broth to rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup broth to rice mixture, stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, until broth has been absorbed and rice is tender. If all the broth is used and rice is still a tad crunchy, it is ok to use 1/2 cup water.
Stir in nutritional yeast, or parmesan cheese, pepper, and chicken.
My son felt the world needed a photo of his dinner too :)
Friday, January 7, 2011
Everything-Free Chex Muddy Buddies
I love Muddy Buddies!! A substitute recipe was a must-have.
Everything-Free Chex Muddy Buddies
Ingredients:
9 cups Corn Chex® or Rice Chex®,
1 cup semisweet enjoy life chocolate chips
1/2 cup sunflower-seed butter
1/4 cup shortening + pinch salt
1 teaspoon vanilla
1 1/2 cups powdered sugar or corn-free powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, sunbutter and shortening uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
GF Sloppy Joes
Simple and delicious, Sloppy Joes are a staple in our home :)
Sloppy Joes
Ingredients:
1 pound lean ground beef1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste
GF burger buns from my recipe
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.
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