1 apple (granny smith best but any will do) cored, peeled and sliced (pampered chef makes a great tool that does all at once)
1 tsp coconut oil
cinnamon to tasted
heat oil in skillet, saute apple until soft, sprinke with cinnamon cook til well mixed. Makes one serving.
chocochip cookies:
8 ounces coconut oil
1 tsp salt
2 tsp gf vanilla
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 1/4 cup sorghum flour (aka Jowar or MIlo)
1 cup white rice flour
1 tsp baking soda
1 cups chocolate chips
1 cups pecans, broken (optional)
1 cup coconut, flaked, unsweetened (optional)
Preheat oven to 375. line baking sheets with parchment paper or oil well.
Beat oil and add salt, vanilla, and both sugars (I tried honey instead, did not work, too runny). Beat until smooth. Add eggs, one at a time, and beat until well combined.
Combine both flours and baking soda. Add half the flour mixture to the wet mixture and beat on low. Scrape down bowl with a rubber spatuala. Add remaining flour.
Fold in chocolate chips, pecans and coconut (if using)
Chill mixture for 2 hours (this is the hardest part)
Scoop into heaping tablespoon -size balls and set 2 inches apart on baking sheets
Flatten dough to about 1/2 inch thickness and bake 12-14 minutes or until browned (these cookies should be relatively crisp, do not under bake) (I like soft so I underbake )
Let baked cookies stand a few minutes before transferring to a wire rack to cool completely.
These freeze well.
Ice cream
1 qt Silk Chocolate Soy milk
1 can coconut milk
Put in ice cream maker. Watch maker, when done, eat.
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Any products mentioned are not intended to treat, cure, mitigate or prevent any disease.
I'm just going to go ahead and tell what we eat all the time. I am not much for trying new things, we are so boring here, eat the same things week after week. I wish I was more adventuresome.
Breakfast:
-bacon
-cinnamon raisin toast (Deland) with ghee
-pb and j sandwiches on Deland potato millet bread and fruit
-pancakes and sausage (It took me months to find this recipe. Before that I tried every mix known to man and about half a dozen gfcf pancake recipes. They were all terrible imo. Here's the keeper recipe. I got it from another mom at gfcfdiet.com, on the GFCF Kids board. Then I adapted it to be egg free.
Pancakes (gluten, casein, soy, egg, and corn free.)
1 1/4 cup rice flour (I use Bob's Red Mill white rice flour)
1/4 cup tapioca flour (Bob's)
2 rounded teaspoons gf baking powder (Featherlight brand is gf)
1 rounded teaspoon baking soda
1/2 teaspoon salt
1 cup rice milk (Wild Oats brand is gf and inexpensive).
3 teaspoons Ener-G egg replacer powder, combined with 4 Tablespoons warm water (or 2 large eggs if no egg allergy to worry about)
1/4 cup oil
1 Tablespoon vanilla (yes, a whole tablespoon)
optional, 1 Tablespoon sugar or brown sugar for sweeter pancakes
Combine all dry ingredients
Combine all wet ingredients, mix with dry
Cook on hot griddle. These tend to stick a bit, be sure to use plenty of oil or cooking spray.
I thought these tasted quite a bit like our beloved Bisquick cakes. We gobbled them up (including my very picky dh and ds) with Hog Wild gf pork sausage and maple syrup. Pigs in a blanket, yum!
Lunch:
-pb J's again, William will only eat this kind of sandwich (he'll eat other nut butters, but not a turkey sandwich or anything.)
-Applegate Farms hot dogs
-homemade or fast food hamburgers (in a pinch) either totally plain or on Deland bread with gf catsup.
Dinner:
Sometimes we have stuff from the lunch or even breakfast choices for dinner (hey, pancakes and sausage is a great dinner!)
Other choices:
-meatloaf muffins, use almond flour or rice bread crumbs in place of wheat bread crumbs. I have a recipe if anyone wants. Still trying to find a substitute for Worcestshire sauce since it contains soy.
-hamburgers and french fries, I use Alexis or Cascadian Farm brands, or make my own.
-homemade spaghetti sauce with Tinkyada brown rice pasta. Leftover spaghetti sauce would be great as a base for chili (just add beans), as a sloppy joe on bread, or as a sauce on meatball sandwiches. Or serve over chicken or turkey burgers too. I can provide this recipe too if anyone wants it, it's very easy.
-baked chicken with almond meal crust. Mix almond meal with salt and Mrs. Dash garlic and herb to taste, spray chicken with oil (or dip in egg if not allergic), coat with almond meal and pan saute in olive oil or bake at 375 for about an hour or so for bone-in chicken.
-sauteed pork chops with french fries and fruit
-Mexican food includes huevos rancheros: fried or poached eggs on top of corn tortillas with refried beans, then all topped by gf enchilada sauce, or tostadas (fry the corn tortilla in olive oil, top with beans, meat, salad type stuff, then add some homemade guacamole, very simple.) Tacos, layered mexican casserole (ground beef, beans, and corn tortillas layered in big casserole, topped with gf tomato sauce and baked. You really don't miss cheese much if food is flavorful, and if you use guacamole!
-beef stew, thickened with sweet or white rice flour
-soups (see my Chicken tortilla soup recipe)
The Best Chicken Tortilla Soup
2 skinless, boneless chicken breast halves, fresh or frozen
1 tablespoon olive oil
1 cup chopped onion
1 1/2 tablespoons bottled lime juice
1/2 teaspoon bottled or fresh minced garlic
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (14 1/2 oz. each) chicken broth
1 cup bottled salsa
1 cup frozen corn kernels
Garnish: tortilla chips (for 2 1/2 cups crushed), Soymage or Tofutti cheese slices, cut into strips (optional, use only if soy is tolerated or desired, the soup tastes great without this)
If chicken is frozen, defrost partway. Before chicken is totally soft, slice into strips and then bite-sized chunks for soup.
Meanwhile, heat the oil on low in a big soup pot or Dutch oven. Add chicken chunks to pot as you chop. Raise the heat to high (this is important) and cook for 2 minutes, stirring occasionally. Add the onions, lime juice, garlic, chili powder, and cumin. Cook two minutes. Add the broth, salsa, and corn. Stir to mix. Cover the pot and bring broth to a boil. Reduce heat to medium-high and continue to boil 8-10 minutes to develop the flavor.
Meanwhile, crush tortilla chips in to individual bowls. Ladle soup into bowls, top with a bit of cheese for each.
Serves 6
(this recipe is gluten-free if there is no gluten in the broth. I use Pacific Foods organic chicken broth, it's gluten free.)
Dinner is actually easy. Think about it more in terms of: what can't you make? You can't make a dinner that revolves completely around cheese. Mac and cheese is hard to make from what I understand. So is lasagna. Fettucine alfredo might be easier, but not as rich as the original. Other than these, there are so many options you have with some good swapping of allergen ingredients.
Desserts:
This is where it gets tricky, since we can't use not only wheat flour and milk, but eggs either. I use Ener G brand egg replacer, a powder that I mix with water to make a substance that has binding and rising properties like an egg. And we can lick the spoons right away, no worrying about salmonella! I am working on developing a brownie recipe and yellow cake mix recipe right now, but until then I use Pamela's Ultimate Brownie mix (the chocolate chips in it have soy lecithin, so I sift them out and add my own that don't have soy in them. Many kids apparently don't react to soy lecithin, but William does!) For cake mix, I use a brand called 'Cause you're special. Very good, and both of these work with egg replacers very well. As for shortening, I use ghee (clarified butter).
William's Snickerdoodles
(can also be made as sugar cookies, see notes at bottom)
These cookies are wheat/gluten, milk/casein, soy, and egg free. They also taste just like traditional Snickerdoodles. No...better! The ingredients may be a bit pricey, but they are so worth it to provide your allergic child with yummy cookies. Most of the ingredients, like xanthan gum, you only use tiny portions of, so they last through lots of bakings.
1 2/3 cup white rice flour
1/4 + 2 Tablespoons potato starch (not potato flour!)
3/4 cup sweet rice flour
2 teaspoons xanthan gum (don't omit this, it helps bind ingredients)
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cream of tartar
2-3 eggs (depending on size of them. If small, use 3, if jumbo, use 2).
OR For egg free recipe, use 3 1/2 teaspoons Ener-G egg replacer mixed with 4 Tablespoons warm water, then whisked briefly till slightly foamy.
1 cup ghee or other shortening/margarine
1 1/2 cups white granulated sugar
1/2 teaspoon vanilla
2 Tablespoons plain rice or potato milk
6 Tablespoons sugar, 2 teaspoons cinnamon (stir together to make cinnamon sugar)
Preheat oven to 400 degrees.
Stir the first eight dry ingredients together. In a separate bowl, cream margarine and sugar together till well mixed (using an electric mixer makes this easy.) Add vanilla, milk, and eggs or egg replacer, blend well. Add flour gradually. Make large marble or small golf ball sized balls of dough, roll in cinnamon sugar. Put on greased cookie sheet and flatten slightly with fingers. Bake for 8-10 mins. till bottoms of cookies are golden brown. Enjoy!
The possibilities for this recipe are endless. Leave off the cinnamon sugar, and you have a basic sugar cookie recipe. The dough can be rolled out (coat your fingers with non-stick cooking spray and your counter and rolling pin with a little white rice flour) and cut with cookie cutters. Then make a simple confectioner's sugar and rice milk icing to decorate. Just stir together several tablespoons confectioner's sugar with maybe a half teaspoon of rice milk. You can adjust for thickness. A paste or thick syrup texture are best. Use food coloring if desired.
For lemon cookies, replace the vanilla with lemon flavoring. Make sure it's gluten free if following the gf/cf diet. Frontier makes gluten free lemon flavoring.
For chocolate chip cookies, decrease sugar to 3/4 cup, and add 3/4 cup brown sugar. Stir in a 12 oz. bag of gf/cf chocolate chips ) at the end.
For healthier cookies, add calcium powder (and a touch more rice milk if using more than about 2 Tablespoons calcium). Also brown rice flour can be substituted for the white rice flour to make a heartier cookie with more nutrients.
Add your favorite dry add-ins, like raisins, craisins, nuts. Or leave a little hollow with a spoon on top of each cookie and put a dollop of jam just before baking.
Gluten/Casein Free Chocolate Chip Cookies
These are so good, anyone would eat them, not just people on special diets! The cookies do come out softer and more cake-like than a traditional Tollhouse, but are so yummy! The special flours like white rice, potato starch, and sweet rice flour can be found at a health food store. If not there, then Bob's Red Mill in Portland, OR has all of these, and they do ship.
1 1/2 cups white rice flour
1 tsp. baking soda
1/4 cup potato starch (not potato flour)
1/2 cup sweet rice flour
2 tsp. xanthan gum
1/2 tsp. gluten-free baking powder (Featherweight brand is a good one.)
3/4 tsp. salt
1/2 cup sugar
1/2 cup brown sugar
1 cup casein-free margarine, or ghee
2 eggs (or use the equivalent of Ener-G brand egg replacer for kids with egg allergies)
1 tsp. vanilla (make sure it's gluten free!)
1 cup chopped walnuts (optional)
12 oz. gluten-free/casein-free chocolate chips
(Note: Many supermarket brands of chocolate chips have milk solids (contains casein) and/or vanillin, which often contains gluten.
Combine first seven (dry) ingredients in a small bowl. Set aside.
Using a hand blender if possible, cream sugars and shortening until well blended. Beat in eggs, one at a time. (Be careful not to over-beat.) Add vanilla. Gradually add flour I use Paskesz Kosher chips. These are delicious and are totally gf/cf. I get them from Kirkman Labs in Portland, OR. To order from Kirkman, call (800) 245-8282.)
Drop by rounded teaspoons on a cookie sheet. Bake 10-12 minutes in a 375 degree oven. Can also be made into pan cookies by placing in an 8" square pan and baking for 20 minutes, or until toothpick tests dry.
If you make these, let me know how they turn out mamas. I would love to hear your ideas for cooking gf/cf meals and baked goods. : ) -Laura
Chocolate buttercream frosting for cakes or cookies:
1/2 cup CF margarine or ghee, softened (very carefully soften in the microwave, you don't want waxy lumps of ghee. You can get it very soft and easy to work with by alternately microwaving and then beating with a hand beater.)
1 cup confectioner's sugar
2/3 cup unsweetened cocoa, I use Hershe's brand. Make sure cocoa doesn't have any milk solids before you use it.
2 Tablespoons milk substitute (I use plain rice milk here.)
Beat together until smooth. Frost on cake, cookies, or cupcakes.
If it seems like we're a little heavy on the chocolate and plain foods, you're right. William needs to expand a bit.
I better go, I"m falling asleep while I'm typing this. TTYL mamas, Laura
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Laura, you are awesome. We made the GFCF chocolate chip cookie recipe yesterday and it was a huge hit. (Don't tell, I just ate one with my coffee for breakfast, LOL!) It was Easter Sunday and we didn't have white or sweet rice flour so I made them with brown rice flour and warned everyone that if they weren't just perfect, we'd try again. But they came out awesome! Very crispy and chewy...actually not very cake-like at all.
I found what seems to be GFCF chocolate chips at Whole Foods. They are the 365 brand. The ingredients include soya lecithin but vanilla extract -- no vanillin, no dairy. So I think they are okay? That's what we used. They were only $1.70 for 12 ounces, whereas the Tropical Source chips are $3.69 for 10 ounces.
I made some trail mix yesterday: sliced almonds, raisins, chocolate chips, and peanuts.
I don't have recipes for these, but my MIL made us a GFCF Easter dinner (we celebrated Saturday b/c my family had to leave on Sunday). She made a funky but yummy salad with melon balls, cucumber, shrimp and basil, dressed in olive oil and lemon. She made lamb stew with carrots and green beans -- it was soooo delicious, I am asking her for the recipe and will post it here. We had roasted chicken as well.
Here's what we have been eating:
Breakfast: Usually leftover meats from the night before. Jake won't eat eggs or cream of rice but we are working on it. Or bacon/sausage and pancakes. Fruit (bananas/apples).
Lunch:
*PBJ on Deland millet potato bread. *Deland millet flats with meats and veggies and homemade pizza sauce.
*Bean and beef tostadas (corn) with guac, tomato, and lettuce on top. (Spread refried beans on tostada, then sprinkle some seasoned ground beef on top, put tomatoes, lettuce, salsa, and hot sauce on.)
*Grilled meats and veggies. Eg. Steak or chicken, broccoli, peppers.
*Fresh salads with GFCF dressing.
Snacks:
*Rice muffins (gotta find a good recipe, the one I'm using is way heavy on the soy flour)
*trail mix (made at home)
*Fruits or fruit salad
*Veggies and dip if I could get Jake to eat them
*GFCF choc chip cookies
Dinners:
*Tinkyada rice pasta with tomato sauce (sneak in veggies in the sauce, puree and blend well)
*Grilled meats and veggies and french fries (fry in coconut oil for added health benefit)
*Roasted chicken and rosemary potatoes
*Indian curried lentils and brown rice
Jacob doesn't eat all of this stuff but I do (since I am nursing, I am also GFCF).
As I can, I will try to post specific recipes...just short on time!
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I have a meatloaf recipe that does not use Whostershire sauce. It does use ketchup and mustard. It is tangy with a gravy. Might not work as muffins with the gravy part. I use puffed rice cereal (crushed) instread of wheat bread. Walmart (oh I hate that place) has bags of plain puffed brown rice cereal for $.87 a bag. Arrowhead Mills at the HFS is $2.59 or more.
We made ice cream in the girls' new ice cream maker (Thanks ILs) yesterday. 2 qts Chocolate Silk and two cans coconut milk. Let machine run until done. I am going to try next time with Chocolate Almond Breeze. I will need to add a little honey and cocoa to it. It is not nearly as sweet and chocolatey as the Silk. The girls wanted more chocolate in teh Silk recipe yesterday.
Watch pancake syrups. I made that mistake last week. I thought Sam had developed an intolerance to buckwheat. But, it appears to have been the syrup. So, ONLY maple syrup for us now.
__________________
Michelle
-- Mom to Beth, 11 and Sam, 8
Lauren, that sounds awesome! You guys are getting so creative. You do find after a while that it's not only easy to make totally easy GFCF recipes, but also fairly easy to adapt stuff that does have gluten and casein in it. I've been seeing a lot of recipes for white sauce, but I'm sure that ghee, sweet rice flour, and almond milk would make a yummy white sauce.
So, William is not much of a muffin eater, but here are two recipes that I haven't made yet. Been meaning to. If anyone tries these, tell me how they turn out. We can't use eggs though, so they always come out a bit different for me.
Lauren, did you use coconut oil in the choc. chip cookies? If so, that's probably why they were crunchy. I had the same experience with ghee. Casein in butter or soy in soy margarine are what give them that creamy soft texture. But they're still darn good, huh? And yes, those choc. chips sound great! Apparently, most kids have no problem with soy lecithin. If W's soy allergy weren't practically off the charts, he could tolerate it too. And wow, that is a great price! I think that's cheaper than regular grocery store choc. chips even!! Way to go.
Here's the promised muffin recipes. Talk to Michelle (mpeel) about using sorghum in these recipes. It's higher in protein than rice flour. Supposed to be better for you than rice. I heard that you can replace something like 1/4 flour with sorghum, but it could be more. Apparently it can get heavy if you use too much?? I wouldn't know, I have a bag of sorghum flour in my pantry, but have never used it. Soon.
Oh, last thing...Michelle, lmk how that almond breeze chocolate/coconut milk ice cream comes out. We can't use Silk (too bad, it's yummy!) but we could definitely use the almond milk.
Sue's Rice Muffins (off the back of Bob's Red Mill white rice flour bag)
1 egg or egg replacer
1/2 cup liquid (water, no sugar added fruit juice, milk, milk substitute)
2 Tablespoon sugar
2 T. oil (canola, olive..)
1 cup white rice flour
2 tsp. baking powder
1/2 tsp. salt
Choose one of following additions:
2 Tablespoon chopped nuts, 1/4 cup raisins or chopped dates, 1/4 cup blueberries or other berries or fresh fruit, or 2 Tablespoons choc. chips (optional)
Mix all together well (use electric mixer, not spoon). Bake in greased muffin tin at 425 degrees for 17-20 minutes. Poke with toothpick to see if it comes clean.
Blueberry muffins (I forget where I got this, probably GFCF kids)
3/4 cup brown or white rice flour (brown is more nutritious)
1/2 cup potato starch, not potato flour
1/4 cup tapioca starch (tapioca starch and tapioca flour are the same)
1/2 tsp. xanthan gum
1/2 cup packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg or egg replacer
3 Tablespoons oil
1/2 cup pear sauce or oil (you could use applesauce too, some kids react to the phenols in it)
1/2 cup rice milk or other milk sub
1 tsp. lemon peel
Preheat oven to 350 degrees. Coat muffin tin with oil spray. Combine dry ingredients in bowl, make a well. Pour wet ingredients in and stir just until incorporated.
Streusel topping:
1/4 cup rice flour
1/2 cup brown sugar
1 tsp. cinnamon
1 Tablespoon oil.
Mix, sprinkle over batter. Bake 20-25 minutes.
This is fun, sharing recipes. It inspires me to try new things. Thanks mamas, Laura
1/2 cup rice flour
1/2 cup corn starch
1/2 cup salt
2 tsp. cream of tartar
1 cup water
1 tsp. cooking oil
food coloring (I use the paste kind you get at the craft store, much more intense colors and you use less than liquid food coloring).
Combine all ingredients in a pot and cook over low heat until it forms a ball. Transfer it to a cutting board, when cool enough to touch, pat gently until smooth. When completely cool, store in an airtight plastic container or bag.
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Laura,
How long does the "playdoh" last? I need to get some to Sam's school. But, will it mold after a while? I know I read a post somewhere that one particular school supply store had some that was gf. But I can't find that info anywhere.
As well as any other I've used. I used to make my own wheat based dough, this lasts the same. The cream of tartar preserves it. We're in Portland, OR, where it doesn't get as humid as some parts of the country. But I've had a batch of dough that we've been using for at least 3 months. Still going strong! Oh, and you can add a tiny bit of water to it when it starts to get dry and work it in to moisten it up a bit too. Can't do that with wheat dough I don't think. HTH Michelle. : ) -Laura
OMG! I found that commercially made gf play dough Michelle!!
It's at www.discountschoolsupply.com. The link is at gfcfdiet.com, but when you go to the link, it doesn't work. That's because they left out the m in .com. Duh! Here's the direct link to the dough itself.
I'm going to order some. The only thing I don't like about the homemade gf dough is that sometimes it comes out a bit sticky, sticks to your fingers more than play doh brand, kwim? But it's a small price to pay.
That site, discountschoolsupply.com also has modeling clay. Our OT tells us that this is perfect for kids for developing hand strength and fine motor ability. Have them mold things with it, or hide coins or marbles inside it for them to poke and get at. It's a bit more challenging than play dough. (but it still is great to have both.)
Thanks for reminding me about that resource Michelle!
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Laura, I used Earth Balance soy margarine (which is super yummy, I sure hope Jake isn't allergic to soy). I did have my rack on the very bottom so maybe that affected it. (I'm sure it did!) I didn't notice till after the oven was hot and they were ready to go in.
How do the cookies keep? I have them in layers with wax paper between, in an airtight Rubbermaid, in the cabinet.
Michelle, could they keep the playdough in the fridge? That is what I usually do. Although I have not yet made GF playdough. Going to try it, looks like tomorrow, not today! Gotta get to Whole Foods and get some white rice flour.
Thanks for the recipes, everyone. I'm so excited to try them!
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Re: OMG! I found that commercially made gf play dough Michelle!!
Quote:
Originally posted by Goonboy
That site, discountschoolsupply.com also has modeling clay. Our OT tells us that this is perfect for kids for developing hand strength and fine motor ability. Have them mold things with it, or hide coins or marbles inside it for them to poke and get at. It's a bit more challenging than play dough. (but it still is great to have both.)
[/b]
You can buy Marblex gray self-drying clay at Michael's, Walmart (sometimes) or Hobby Lobby. 5 lbs is about 6 bucks. My girls never had playdoh. We use this. It is great too because you can get it really wet or use it drier. My girls LOVE to sculpt. I sculpt too. I guess that is why I started with this instead of "kid" stuff.
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Quote:
Originally posted by mamabear
Michelle, could they keep the playdough in the fridge? That is what I usually do. Although I have not yet made GF playdough. Going to try it, looks like tomorrow, not today! Gotta get to Whole Foods and get some white rice flour.
Get White Rice Flour at an asian market. It is so cheap - like $.40 a lb. I would prefer to cook with organic but until I stop wasting so much on bad recipes, I am not paying $2 something a lb.
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Quote:
Get White Rice Flour at an asian market. It is so cheap - like $.40 a lb. I would prefer to cook with organic but until I stop wasting so much on bad recipes, I am not paying $2 something a lb.
Thanks for the tip! I already bought 2 lb for $2 something each, but that's okay. We have lots of asian markets. Cool!
Which reminded me, forgive me if this is up there in one of my previous threads. My MIL made delicious spring rolls for Easter. They had pork marinated in lots of Asian-type spices and black beans (not sure of exact recipe), celery and carrots sliced into matchsticks, rice noodles, all rolled up in a rice circle to make an eggroll. We dipped it in a GFCF Asian sauce. YUM!!! I could eat them all day long.
)
and Sam, 8 
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