Monday, October 5, 2015

Recall on Gluten Free Cheerios

This article from Gluten Free Living tells us that the below boxes of Gluten Free Cheerios are being recalled "because they were contaminated with gluten when wheat flour was inadvertently introduced into the gluten-free oat flour used to make the cereal".  Please see the whole article for complete details!  The article does say that they generally test the oats to tell if they are gluten free. However, as mentioned in a previous post, the FDA is investigating whether or not the boxes that didn't have wheat flour dumped in them, are in fact truly gluten free. 
photo from Gluten Free Living

This voluntary recall includes four days production of original (yellow box) Cheerios, and thirteen days of production of Honey Nut Cheerios at its Lodi, California facility with the following “BETTER IF USED BY” code dates and the plant code LD which indicates the product was produced at Lodi, California:
Honey Nut Cheerios
Yellow Box Cheerios

{Gluten and Dairy Free} Breakfast Quesadillas

If you can't have eggs, you can just use the other ingredients to make a quesadilla! I am posting this at Allergy-free Wednesdays.

Prep Time: 15 Min
Cook Time: 15 min
Serves 4

10 Chicken Eggs or 6 Duck Eggs
1/4 cup water or unsweetened milk substitute
1/4 tsp paprika
1/4 cup diced tomato
2 green onions chopped
1/4 cup Jalapeno Jack Daiya Cheese plus more for topping
1/4 cup finely chopped spinach
2 cloves garlic minced
2 TBS olive oil plus more for the pan
salt and pepper to taste
GF Udi's Burritos

Top with Pico de gallo
a dollop of vegenaise
and optional guacamole

Pico de gallo

1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes juiced
2 and 1/2 cups Roma tomatoes chopped
1/2 cup fresh cilantro chopped

1 tsp sea salt

Put olive oil in large frying pan. Put onion garlic and eggs in pan. Over medium heat cook while stirring regularly. When it starts to thicken add tomatoes, spinach and Daiya cheese. Put one tortilla in another large frying pan greased with olive oil, top with half of the eggs and liberal amounts of "cheese". Put another tortilla on top and a lid. Cook until softened. Remove from pan and cut into quarters. Do the process again. Top with Pico de Gallo, Vegenaise and guacamole if desired.

Sunday, October 4, 2015

{Gluten and Dairy Free} Cranberry Orange Scones

Prep Time: 15 minutes
Bake Time: 20-25 minutes
Makes 10 scones

1/2 cup unsweetened rice milk
1/2 cup dried cranberries
1 cup brown rice flour
2/3 cup potato starch (not flour!)
1/3 cup tapioca starch
1 Tablespoon granulated sugar
1 Tablespoon baking powder
3/4 tsp xanthan gum or guar gum
5 Tablespoons Earth's Balance Spread (chilled)
2 TBS ground chia and 6 Tablespoons water (combine and let sit 5 minutes)
1 tsp orange zest

 Preheat oven to 425F. Position the rack in the center of the oven. Line a baking sheet with parchment paper. Mix together the dried cranberries and rice milk. Set aside.

Combine the flour, sugar, baking powder, guar gum and salt in a bowl.  Use a knife to cut the chilled Earth's Balance into the flour/starches until a crumb is formed.  Mix together the chia and the water. Let sit for 5 minutes. Add the rice milk, cranberries, orange zest and chia to the flour/starch mixture. Mix on medium-low speed for 1 minute.  Use floured hands to pat the dough into a large round disk. Either use a round 2.5 inch cookie cutter to cut them into circles or a pizza cutter to slice it into small pizza like wedges. Transfer to the parchment paper. Reduce the temperature of the oven to 375 and bake for 20 minutes until cooked through. Drizzle with glaze. I am posting this at Allergy Free Wednesdays!

1/2 cup unsweetened rice milk
2 cups confectioners' sugar
1 tablespoon Earth's Balance
1/2 tsp orange, zest finely grated

Saturday, October 3, 2015

{Gluten and Dairy Free} Breakfast in a Biscuit

I making these as I type this!  This recipe is from the author of my favorite cookbook "Cooking for Isaiah". These sound like the perfect thing to take on a road trip. Or make the night before in prep for a busy morning. I bet they would be glorious with bacon instead of sausage, too. The photo alone confirms why I love this lady so much.
Go here to see her site and recipe.
Gluten-Free Sausage-n-Cheddar Bialy BiscuitsThe unbaked biscuits can be frozen in a single layer, then placed in a resealable plastic bag for up to 1 month. Just thaw before baking.

Makes: Six 3-inch biscuits
Prep Time:
 15 min
Cook Time:
 25 min
7 tablespoons frozen unsalted butter or buttery sticks, frozen and cut into ¼-inch pieces 
(87g for the 6 tablespoons in the biscuits)
½ onion, chopped
1 tablespoon poppy seeds
2 cups Silvana’s Gluten-Free All-Purpose Flour Blend (page 15 of Cooking for Isaiah) or
 your favorite gluten-free flour blend (280g)
1 tablespoon baking powder
¾ cup milk or nondairy milk, plus more for brushing
4 breakfast sausage links, such as Jones—chopped, cooked and cooled
½ cup shredded cheddar cheese or cheddar-style cheese, such as Daiya
1. In a medium skillet, heat 1 tablespoon butter over medium-low heat. Add the onion and cook, stirring occasionally, until golden, about 12 minutes. Stir in the poppy seeds and a pinch of salt and let cool.
2. Meanwhile, preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, whisk together the flour blend, baking powder and 1 teaspoon salt. Cut in the remaining 6 tablespoons butter until coarse crumbs form. Add the cooled onion mixture, sausage and cheese; stir to coat with the flour mixture. Stir in the milk and combine with a wooden spoon or your hands.
3. Turn the dough onto a lightly floured piece of parchment paper. Lightly flour the top and using your fingertips or a rolling pin, press the dough out until about ¾-inch thick; cut into rounds or squares. Place the biscuits on the prepared baking sheet and bake until golden and puffed, 20 to 25 minutes. Serve warm or at room temperature.

Friday, October 2, 2015

Looking for Allergy-friendly Ideas for Breakfast Tomorrow?

Look no further!

  1. Find cinnamon swirl pancakes here.  They look unbelievable!
  2. Sylvanna's pancakes here
  3. Gluten Free granola here
  4. Hashbrowns with Sausages (and egg if you dare) here
  5. Apple and Chocolate Coffee cake here. (you will thank me later)
  6. DF,GF Nutella on Toast here.
  7. French toast here.
  8. Breakfast Cookies here.
  9. The Best GF, DF Waffles Ever here

Thursday, October 1, 2015

Our Favorite {Gluten, Egg and Dairy Free} Chocolate Chip Banana Pancakes

My kids go crazy over these pancakes!

Prep Time: 10 minutes
Cook Time: 10-20 minutes (10 on a griddle)

1 cup brown rice flour (or other gf flour)
2/3 cup potato starch (not flour!)
1/3 cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder (gluten free)
1/4 cup grapeseed oil
1 banana mashed
1/2 cup pure maple syrup
1 cup rice milk (or milk alternative)
1/4 cup Enjoy Life chocolate chips

This makes enough for a family of 5 with a few left over.  Mix everything together, adding the chocolate chips last. You don't even need eggs or egg replacer because the maple syrup acts as a binder. These beauties brown nicely. Cook on a griddle as you would normal pancakes (wait for the bubbles before flipping!). And Walla!

Wednesday, September 30, 2015