Wednesday, April 11, 2012

Gluten Free and Dairy Free Recipes

I thought I would share some of the recipes I have developed and modified for my grandson Saylor's diet requirements which is totally free of gluten and dairy products.  In reading labels, I'm so surprised that there are so many processed foods out there that have gluten in them.  Many of your sauces like spaghetti or enchilada sauce have gluten added.  Many products can't say they are gluten free because of storage issues of products they are using like Worcestershire sauce.  You can't use canned beef broths or soy sauce.  You just need to read labels very carefully.  Stay away for artificial flavoring because that could have gluten in it.  The nice thing about preparing meals out of your garden, they are often free of gluten and diary so I have shared a great deal of them already, but these are some of his favorite recipes.

Gluten Free Frost on the Pumpkin

This is a gluten free and diary free recipe I developed for Saylor.  It is a modified pumpkin bread.  It is very moist and you can’t tell it is made with soy and rice flour.   I have a little muffin pan that makes the muffins in the shape of a pumpkin and I like to dust them with powdered sugar for the frost. 

1/2 cup oil
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
1 30 oz. can pumpkin pie filling (has seasoning in it already)
1 cup rice flour
1 cup soy flour
1 tsp. baking soda
1/2 tsp. salt

Pre-heat oven to 325 degrees and lightly spray oil in muffin pan.

Cream oil, sugar and pumpkin.  Add eggs and stir well.  Add vanilla. 

Gradually add flour, salt and baking soda mixture to pumpkin and sir until combine.  Do not over mix.  I used a small hand mixer because the soy flour does tend to lump.  Taste and you may add more spices if you like it spicier (cinnamon, gloves, all spice, nutmeg)

Pour into the muffin pan.  Do not over fill.  Fill about 3/4 full.  Makes about 2 doz.  Bake for 40 minutes.  Check with tooth pick.    Very sweet so you could cut out the brown sugar if you wanted to.  I added it for flavor.  Original recipe called for butter and no brown sugar.  I modified by also using the can of pumpkin pie filling not regular pumpkin making it more like a cupcake.  I sprinkle it with powdered sugar to make it the frost on the pumpkin.

Shortly after taking out of the oven, I like to put on a paper plate and put it in a large baggie right away to keep the moister in.  It makes them extremely moist when you serve them.

Variation:  You can use regular flour if you are not on a gluten free diet or you can add the butter in place of the oil (the same amount as the oil).  You can use a 15 oz. can of regular pumpkin if you want it more like bread and put it in a large bread loaf pan.  It would make one large loaf of bread if you did.  If you do not use the pie filling, you will need to add 1 1/2 tsp. of cinnamon and 1/2 tsp. of cloves.   It sure makes the house smell wonderful.  Another variation would be to drizzle cream cheese frosting on top of the pumpkins, but again that would bring diary so I just used powdered sugar which helped me name it frost on the pumpkin.  

Enchilada Sauce Recipe

I've found that most of your canned sauces have gluten in them, so make all my sauces from scratch now.  This is the enchilada sauce recipe I use.  When making enchiladas of course I do not add any cheese and use 100% corn tortillas.

1/4 cup vegetable oil
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
Salt to taste

Frozen Kiwi on a Stick  

Freeze kiwi  on a stick and once frozen dip in melted dairy free chocolate chips.  You can put most fruits on a stick and freeze for a snack.  Try strawberries or bananas.  

Saylor Apple Fritters

Slice apples thinly.  Make batter of ½ cup of cornstarch, ¼ cup of soy milk, 2 eggs, pinch of salt, 2 tbs. of sugar and 1 tsp. of cinnamon.  Dip apples in slurry and deep fry in oil till nice and crispy and golden brown.  When hot dip in cinnamon and sugar.

Saylor Chocolate Pudding

Heat chocolate soy milk and thicken with a cornstarch slurry until thick.  Put marshmallows in bottom on pudding cup and pour hot pudding over.  Let cool and eat.

Hot Chocolate 

Marshmallows are gluten free so as a treat we often heat up Chocolate Soy milk and add them and at Christmas time use a candy cane to stir it and add peppermint flavor.    

Saylor Chicken Nuggets

Make a slurry of cornstarch, soy milk, eggs and salt and pepper (I put in a blender and it should look like pancake batter).  Cut chicken breasts into small 1 inch pieces and dip in slurry.  Deep fry on both sides until golden brown.  My whole family seems to prefer these to the gluten chicken nuggets.  The boys like to dip them in honey.

Oven baked fries

Cut potato wedges and put in a large baggy with salt, pepper, onion powder, garlic powder, paprika and oil.  Shake until all is covered.  Put on cookie sheet and bake at 350 until golden brown. 

Saylor Brownies

Saylor and I usually make these when he comes to visit and he takes them home as his snack or dessert in his lunch box.  You can't tell they are gluten free.

2 tbs of cocoa powder
¾ cup oil
1  cup sugar
2 eggs
1 teaspoon vanilla
1 cup soy flour
1 cup of diary free semi sweet chocolate chips

Heat oven to 325 F.  Add, cocoa, oil, sugar, eggs and vanilla. Stir in soy flour.  You may add nuts if you like. Spread into a 9" x 9" baking pan.  We have also made them in small muffin tins for little mouth sized muffins.  Bake 30-35 minutes for 9 X 9 pan or until toothpick inserted in center comes up with crumbs (not batter). Cool in pan.  If you are using small muffin pan check after 20 minutes.

Frosting:  You may frost with powdered sugar, soy milk, cocoa powder and vanilla, but they really don't need it.

This is heart shaped muffin pan and of course we have to sample as you can see by his face.  We experimented and put little marshmallows in the bottom of the muffins.  We thought it would be like a rocky road but they melted and did not add anything to the recipe so we have not done it since.  We keep playing with them to make them better.  That is why we now put chocolate chips in them  

Funnel Cakes

½ cup of cornstarch, 2 eggs, and 2 tbs. of sugar and 1 tsp. of vanilla.  Slowly add soy milk until it is a bit runnier than pancake mix.  I mix in a blender.  Heat 1 inch of oil at medium heat.  Pour batter into a funnel and hold your finger over the tip of the funnel to keep in.  Slowly take you finger off and move the funnel around in the pan making a design.  When golden brown flip and cook on other side until golden brown.  While hot dip it in powdered sugar or a mix of cinnamon and sugar. 

Chocolate Crinkle Cookies

1 cup soy 
1 teaspoon baking powder
1/2 cup oil
4 tbs. of cocoa powder
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup confectioners' sugar for rolling

Heat oven to 350 degrees.  Mix chocolate, sugar, oil, eggs and vanilla.  Add the dried ingredients.   Set the confectioners' sugar to the side for later.  Chill in refrigerator for 2 hours or over night. Roll into balls and then roll in powdered sugar.  Bake for 9 to 12 minutes.  After they cool, store in a large baggie to keep moist.

Chocolate peanut butter balls 

½ cup peanut butter
¼ cup of cocoa powder
½  cup of powdered sugar
3 tablespoons of white corn syrup

Mix well and form into balls.  Put in refrigerator.  Good if dipped in melted Bakers Simi Sweet chocolate  squares or we like to roll them in powdered sugar like a truffle.  All the boys love these and love to make them.

Lettuce Wraps

Take a large lettuce leaf and put a large spoon of Mayo on it.  Put two strips of bacon and a couple of sliced small cherry tomatoes on the lettuce.  Wrap it into a roll.  You can stick it with a toothpick.  You can add any type of meat like thinly sliced turkey with the bacon.  

Mini Tacos

Fry hamburger meat until well done.  Add chili, cumin, salt, pepper, onion powder, garlic powder to taste.  Put into a Scoop chip and put a half of a cherry tomato on top. 

Saylor Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
4 Tbsp. Corn Syrup
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning (1/4 tsp. basil and ½ tsp. oregano if you don’t have Italian) Seasoning)
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice

Put all the above ingredient into a canning jar and shake well.  Keeps for weeks in the refrigerator.  

Puppy Chow

6 cups Rice Chex cereal
1 cup peanut butter
12 oz. diary free semi chocolate chips
2 cups powdered sugar

Melt peanut butter and chocolate together in the microwave (30 seconds at a time). Stir in cereal.  Put powdered sugar in a paper sack. Put cereal mixture in and shake until well coated.

Chocolate Chip Cookies

3/4 cup Crisco
1 1/4 brown sugar
5 tbs. almond milk or soy milk
1 tsp. vanilla
1 egg
1 3/4 soy flour
1 tsp baking soda
1 tsp salt
1 1/2 cups diary free chocolate chips

Heat oven to 350 degrees.  Combine Crisco, sugar, milk, vanilla, and egg.  Add dry ingredients until well mixed.  If still dry add a spoon full of milk at a time until cookie dough consistency.  Drop dough 3 inches apart on cookie sheet.  Bake 10 to 12 minutes until golden brown.  Do not over bake so they are chewy-ewy good.    Makes about 3 dozen cookies.

Deviled Eggs

6 boiled eggs
1/4 cup mayo
1 tsp. yellow mustard
1 tsp. sugar
Pinch of salt

Slice eggs in half and take out yokes. Mix yokes, mayo, mustard, sugar and salt until smooth.  Put mixture back into egg whites.  Sprinkle with paprika or chives.  Makes a dozen deviled eggs.

You do not need to be on a gluten free diet to enjoy these.  I'll share more favorite recipes tomorrow.  

Be happy and may God bless you and yours.  

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