FOOD ALLERGY AND SENSITIVITY RECIPES

FOOD ALLERGY AND SENSITIVITY RECIPES

Joined: May 25th, 2006, 10:01 pm

October 19th, 2006, 8:31 pm #1

Post your recipes that meet special dietary needs in this thread.

Last edited by BethannM on July 13th, 2007, 3:35 am, edited 1 time in total.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 10:47 am #2

Gluten Free Flour Mix

2 parts brown rice flour
1 part white rice flour
1 part potato starch (also called potato flour)
1 part tapioca starch (also called tapioca flour)

Mix well with a wire whisk. For more fiber, use higher amounts of brown rice flour. (The brown rice flour gives a grittier texture.)
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 10:52 am #3

Post your recipes that meet special dietary needs in this thread.
I've found these ingredients very helpful.

-Guar Gum
-Xanthan Gum
(both available from Bob's Red Mill brand, sold at health food stores, and at Kroger. I buy mine from the Amish bulk food store in Shipshewana, IN, for WAY less than these other places. They do ship. These are very expensive per ounce, but you use tiny amounts, so overall, it's not too costly.)

-eggs (if not allergic)
-gluten free flour mix (I prefer the mix of flours rather than any one of them alone)
-Better than Milk soy or rice instant milk mix. We can't use soy, so we use the rice, and prefer the vanilla mix in baking.
-"Clear Gel" I don't know what this is or who makes it. I get it at the Amish bulk foods store. It was in the list of ingredients on the label of the gluten free bread machine mix that I took my inspiration from.
-corn starch
-liquid soy lecithin if not allergic to soy

edited to add those last two ingredients



Last edited by BethannM on October 20th, 2006, 11:25 am, edited 1 time in total.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 11:31 am #4

Post your recipes that meet special dietary needs in this thread.
My girls love these. My picky "I'm not eating that health crap" son even likes them!

Favorite Gluten Free Pancakes

-1 C homemade gluten free flour mix
-1 Tbsp Rumford baking powder (or other aluminum free baking powder)
-1/2 tsp sea salt
-1 tsp fructose (can use honey)
-2 TBSB Better Than Milk powder (vanilla flavor)
-3/4 C water (can sub milk or liquid soy or rice milk for the water and mix; add 1/2 tsp vanilla if you do)
1 egg (omit if allergic; increase guar gum to 3/4 or 1 tsp--experiment)
2 Tbsp canola oil
1/2 tsp guar gum

Whisk ingredients together. Spoon onto hot, sprayed griddle. These freeze well.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 11:51 am #5

Post your recipes that meet special dietary needs in this thread.
Gluten Free Basic Muffins

-3/4 cup vanilla rice milk from mix (or other milk + 1/2 tsp vanilla)
-2 eggs (omit if allergic; increase guar gum by 1/2 tsp??)
-1/2 cup canola oil
-1/3 cup fructose
-1/3 cup honey
-1 tsp vanilla
-2 cups gluten free flour mix
-1/2 tsp sea salt
-1 tsp guar gum
-1 tsp xanthan gum
-1 Tbsp Rumford baking powder

Beat wet ingredients and fructose. Add gums and beat in. Add all dry ingredients in order; stir in well but do not over-beat. Spoon into sprayed muffin tins, filling about 3/4 full. Bake in preheated 400 degree oven for about 15 minutes. Fructose burns easily; cover with foil if they start to brown too fast. Use pick to check for doneness. My oven is finicky; I often have to let them go longer. A muffin stone takes longer than an aluminum muffin tin.

You can use 1/8 tsp stevia powder and decrease fructose and honey to 1/4 cup combined, if desired. We don't like baked goods sweetened with only stevia but have found a nice flavor when mixed with fructose.

For blueberry muffins:
To this recipe add 1 cup frozen or fresh blueberries. Use softened butter instead of oil if not allergic for even better flavor.

Gluten Free Apple Cinnamon Nut Muffins

Follow basic muffin recipe, except:

Add one apple, grated peel and all with cheese grater, to wet ingredients. Omit vanilla. Add 1 tsp cinnamon. Add a drizzle of molasses (1/4-1/2 tsp??) to give a brown sugar flavor. Add 1/2 cup chopped nuts, if desired.

(These recipes can be used with regular flours or spelt flour, as well. Omit the guar gum. Do not serve to those with gluten allergies! If you make two batches--one for gluten free needs and one for your family members that don't need gluten free foods, mix the gluten free first, then the other, or use completely separate bowls and utensils.)
Last edited by BethannM on August 24th, 2007, 3:24 pm, edited 1 time in total.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 11:57 am #6

Post your recipes that meet special dietary needs in this thread.
Gluten Free Italian Bread Crumbs

Allow several slices of gluten free bread to dry out on the counter for a few hours. (I cover with a paper towel. Living on a farm, we have a lot of flies to deal with.) This is a good use for loaf ends if your family doesn't eat them, or crusts you may have cut off for younger, finicky bread eaters.

In a food processor, place broken pieces of bread. Process until crumbly.

For each cup of bread crumbs, add:

1/2 tsp sea salt
1/2 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder (or 1/2 tsp dried chives)
1/4 tsp fructose
1/4 tsp oregano
1/4 tsp basil

Process till well mixed. Store in the freezer.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 12:03 pm #7

Post your recipes that meet special dietary needs in this thread.
Gluten Free Meatloaf

1 1/2 pounds ground meat (I use half ground beef, half ground turkey)
1 1/2 C gluten free Italian bread crumbs
2 eggs
3/4 C all natural ketchup (watch for "modified food starch"--this almost always contains traces of gluten)

Mix all ingredients. (I use my kitchen machine to avoid using my hands.)
Place in sprayed loaf pan. Bake at 350 degrees for about an hour. Can bake at other temps, too, if baking with other foods. I like to include baked potatoes, since the oven is hot anyway. I usually use a hotter oven if baking with potatoes. Meatloaf will pull away from sides and get crispy on the outside when done.

My family actually preferred this to my old recipe, which used regular bread crumbs.

Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

October 20th, 2006, 12:06 pm #8

Roll into balls and bake on a cookie sheet until nicely browned, turning onto all sides while baking.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

February 1st, 2007, 6:59 pm #9

Post your recipes that meet special dietary needs in this thread.
Promise Ridge Farm Gluten Free Bread
makes one small (4X8) loaf

2 tbsp oil
2 tbsp honey
1 egg
1 tsp clear gel
1 tsp xanthan gum
1 tsp guar gum
1 cup hot water

2 cups gluten free flour mix
2 tsp yeast
1 tsp Rumford baking powder
1 1/2 tsp salt

Beat oil, honey, egg, clear gel, and gums on high until thick and fluffy. Beat in water until fully incorporated and thick. Beat in dry ingredients. Fold in additional flour just until mixture is thick like cookie dough, but still spongy like meringue. Turn into greased or sprayed 4X8 loaf pan. Allow to rise until sides are all the way to top of pan and middle is nicely mounded. Bake in preheated 350º oven for 30-40 minutes. Cool on cooling rack. Slice when cooled. Can be sliced while hot, but will crumble some. Use a sharp serrated knife to slice.

This recipe makes up best in a single batch, and baked in a small loaf. Gluten free bread becomes dry and hard relatively quickly, so small loaves are best.

I've made these into hamburger buns, too, but it's tricky. Use well floured hands to form into about 8 balls and allow to rise on a greased cookie sheet. Bake for 25 (or so) minutes at 350º. These will end up looking like drop biscuits, and might even work as such. Can be used as dinner rolls, too.

Remember to use any bread disasters as bread crumbs for meatloaf or chicken nuggets or meatballs, etc.
Last edited by BethannM on January 21st, 2009, 5:17 pm, edited 1 time in total.
Quote
Like
Share

Joined: May 25th, 2006, 10:01 pm

February 8th, 2007, 1:42 pm #10

Post your recipes that meet special dietary needs in this thread.
Here is a meatloaf I put together to meet my non-dairy, gluten free, low carb needs. See notes at bottom for ideas to make it WW friendly, too.

1 lb lean ground beef
3 eggs
1/2 cup ketchup (could use homemade for less carbs)
small onion, chopped
3 small cloves garlic, minced
1/2 tsp salt
1/2 tsp parsley
1/2 tsp oregano
1/2 tsp basil

Saute onion and garlic in a little coconut oil (or butter) just until transparent. Place all other ingredients in bowl. Add cooked garlic and onion and mix well with wooden spoon or hands. (This is much wetter than traditional meatloaf.) Place in greased or sprayed loaf pan. Bake at 350 for 45-60 min, depending on oven and what else you are baking alongside. (I do a traditional meatloaf and baked potatoes for other family members, as well.) Allow to set for 15 minutes before slicing.

This is a little crumbly but wonderful! You could add a cup of shredded cheese to help hold it together. I can't have cheese, and it does add carbs and fat, so this is a great alternative for me.

This would be great for those on Weight Watchers, too! You could sub the equivalent amount of eggs with an egg substitute, or use 6 egg whites instead of 3 eggs for even lower fat content. Again, a low fat cheese would make this nice, too, but would add fat, cals, and carbs.
Quote
Like
Share