Saturday, October 25, 2014

{Gluten and Dairy Free} Pumpkin Bread

Emily K Designs has this great pumpkin bread recipe just in time for pumpkin season. This might be amazing with Enjoy Life chocolate chips mixed in. I put in parenthesis what I would use to make it allergy-friendly (free of nuts, soy and dairy). Yum!

Pumpkin Bread

Preheat oven to 350 degrees. Grease a 5 X 7 inch loaf pan. 

Whisk together in a bowl:
1 1/2 cup gluten-free flour (I would use 3/4 cup brown rice and 3/4 cup tapioca, plus 1 tsp xanthan gum)
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder

Mix in a small bowl:
1 1/3 cup almond milk (I would use rice milk)
1/2 teaspoon vanilla

In a large bowl, add
6 tablespoons butter flavored crisco (I would use palm shortening, earth's balance or coconut oil)
Gradually add and beat on high until lightened:
1 cup white sugar and 1/3 cup brown sugar
Add in one at a time 2 eggs. ( you could use 2 egg equivalent of Ener-G Egg Replacer)
Add 1 cup pumpkin puree. Mix until just combined.

Add flour mixture in three parts, alternating with milk mixture in two parts on low speed.
Scrape into prepared loaf pan.
Bake at 350 degrees for 45-60 minutes or until toothpick comes out clean.

This photo is from Emily K Designs! I love it!

Friday, October 24, 2014

Special NOTE: Potato Substitute

I just wanted to let you know that if you can't have potato feel free to substitute in tapioca or corn starch (flour) instead of the potato starch. It should give you similar results. In fact, if you can't have tapioca, you could sub in the corn or potato, etc. These can be interchanged. The results vary slightly, but it gives similar results. I just wanted to point that out!

{Gluten and Dairy Free} Eggs Benedict

This recipe goes out to those of you who are able to have eggs. Usually my recipes are egg-free, but I splurged and did one here that involves eggs.

I took this recipe and tweaked it a fair bit to make it my own. Enjoy!!

I discovered this way to poach eggs and was way impressed. By far it is the easiest method I have used and they came out perfectly!
photo from Simply Recipes. LOVED the tutorial!

  • 4 Gluten-Free Buckwheat and Honey English Muffins - Recipe Link Below
  • For the Hollandaise Sauce:
  • 4 extra virgin light olive oil
  • 4 tablespoons  rice flour
  • 1 cup coconut milk (or other milk sub)
  • 2 large egg yolks
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste
  • 8 poached eggs
  • 8 slices thinly sliced gluten-free deli ham or canadian bacon
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
4 Gluten-Free Buckwheat and Honey English Muffins, sliced in half.

Poach 8 eggs - See tips

Make the Hollandaise Sauce:
  1. Put 4 tablespoons of olive oil in a heavy medium saucepan and melt over low heat.
  2. Whisk in gluten-free light rice flour and continue to whisk until the mixture is smooth. Season with salt and pepper to taste.
  3. Remove pan from heat. Whisk in dairy-free substitute and return to medium heat. Continue to whisk until the mixture comes to a boil. Remove pan from heat and whisk in egg yolks, one at a time. Return pan to low heat.
  4. Whisk in melted butter, and lemon juice. Remove pan from heat. Hollandaise shouldn't be "too" thick. If needed, thin with a few drops of hot water.

Assemble Eggs Benedict -

Slice 2 English muffins in half and toast in a toaster reserved for gluten-free breads only. While the toast is browning, place ham in a skillet and warm over low heat. Butter each English muffin, fold 2 slices of ham on each slice, top each muffin with 2 poached eggs. Spoon about 4 tablespoons of warm Hollandaise over each. Serve with additional buttered English muffins if desired. 

Thursday, October 23, 2014

Gluten-free Girl Gluten-free Flour Blend

The Gluten-free Girl, one of the biggest names and gurus associated with gluten-free, has come out with a gluten-free flour blend. She is married to a chef and they have numerous yummy cookbooks. They are currently doing a Kickstarter to get this product launched. If you'd like to get in on the action check it out! If you pledge money you can get wonderful benefits including a catered dinner by them at your house, on-line cooking class, dinner at their house and more (you choose!)!
photo from gluten-free girl's kickstarter page

Make Your Own Egg-less {Vegan} Mayonaise

Raising Generations Nourished has this wonderful recipe to make your own vegan, egg-less mayo. I would use unsweetened coconut yogurt.
photo from Raising Generation Nourished

Mayonnaise :: Egg Free
  • 1 cup avocado oil (olive oil works too or a combo of the 2)
  • 1 cup sour cream (if you are dairy free use coconut yogurt)
  • Juice of ½ lemon (start with this and if you want more tang add the other ½)
  • 2 tsp organic mustard (watch those ingredients!)
  • 1-2 TB organic pure cane sugar or coconut sugar (raw honey would work too)
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • ½ tsp pepper
  1. Everything into a quart jar or similar sized jar and pulse with an immersion blender until well combined and thick. Alternately, you could put everything into the food processor EXCEPT the oil, start the blend and slowly add the oil through the drip top to emulsify.

  • I love the avocado oil because it has a neutral taste. It is a beautiful friendly fat for our bodies too!
  • Here is the immersion blender I use – it is one of the most used kitchen tools in my house! Less than 30 seconds and your mayo is nice and thick!
  • This batch makes a little over a pint of mayo.

Wednesday, October 22, 2014

EASY{Gluten and Dairy Free} Salmon Alfredo Pasta

Prep Time: 2 minutes
Cooking Time 20 minutes

2 cans of boneless skinless salmon
1 package of gluten free pasta
1 Tablespoon dried dill
1/2 bag of Daiya Mozzarella
1 Tablespoon extra virgin olive oil
2 Tablespoons brown rice flour
2 Tablespoons tapioca starch
2-3 cups unsweetened rice milk
salt and pepper to taste
It was hot! You can see the steam coming off of it!

To make the cream sauce: Take 1/2 bag of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 4 TBS of the GF flour mixture. Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more. Add rice milk until it is thickened to a nice cheese sauce. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here. Add 2 cans of drained boneless skinless salmon to the sauce, and 1 TBS dried dill. Add salt and pepper to taste. Drain the pasta reserving a few tablespoons of the starch water. When you add the sauce to the pasta it will help it stick. Add the sauce to the pasta, and stir (add more salt if necessary). This is great topped with chives. Enjoy! I am posting this at Allergy-free Wednesdays.

Tuesday, October 21, 2014

Review of Annie's Naturals Organic Papaya Poppy Seed Dressing

Annie's website describes this dressing as, "This unique version of poppy seed dressing with its innovative fruity-sweet flavor leaves the palate with hints of succulent papaya and onion. It’s a perfect match for green and fruit salads, as a marinade or sauce base for pork – even drizzled on ripe avocado!"

A reviewer had this to say about it: " It tastes a lot like Wendy's honey mustard sauce and it makes me really happy since I can't eat that now, being a vegan. It's soooooo good! Highly recommended."

My vote? It is creamy, sweet and totally delicious.  I love that is organic, has no artificial flavors or synthetic colors.  It is Gluten free and Vegan.  I will definitely be buying it again.