Monthly Archives: April 2011

Gluten Free, Dairy Free, Egg Free Berry or Peach Cobbler

This recipe is donated from my (Jessica’s) mom. She suffers from gluten sensitivity and whenever we go over she always makes super yummy things that are safe for Landon to eat as well. This is a cobbler recipe that is super delicious. We’ll make it soon at add a picture (or make her take a picture next time she makes it!).

Gluten Free, Dairy Free, Egg Free Berry or Peach Cobbler
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Gluten free Peach or Berry Cobbler
Ingredients
  • FILLING for Berry Cobbler
  • 8 cups assorted berries, fresh or frozen
  • 1 ½ cups sugar
  • ⅓ cup tapioca
  • ½ tsp cinnamon
  • ¾ cup water
  • 1 Tbsp lemon juice
  • FILLING for Peach Cobbler
  • 2 cans (29oz. ea.) sliced peaches
  • ¼ cup tapioca
  • ½ tsp cinnamon
  • TOPPING for either cobbler
  • 2 cups of your favorite gluten-free flour blend
  • 1 tsp xanthan gum
  • ¼ cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon (for peach)
  • ¼ cup Earth Balance Natural Buttery Spread, soy free (or other butter or margarine that you can tolerate)
  • ½ cup milk
Instructions
  1. Preheat oven to 375 degrees.
  2. Place fruit (including all liquid) in 13x9 baking pan.
  3. PEACH: Sprinkle tapioca and cinnamon over all the fruit, covering evenly. Set aside
  4. BERRY: Whisk together the sugar, tapioca and the cinnamon in a saucepan. Add the water and the lemon juice, and bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour it over the berries in the 13x9 baking pan, and set aside.
  5. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  6. Cut in the butter or margarine until the mixture consists of coarse crumbs.
  7. Pour in the milk and stir with a fork until the dough clings together.
  8. Drop chunks of the dough by heaping tablespoonfuls onto the fruit mixture, until all the dough has been used.
  9. Sprinkle 2 Tbsp. Sugar over entire top of cobbler.
  10. Bake for 45 - 60 minutes, or until the topping is golden brown and the bread is done. Cool slightly, and serve either warm or cool, plain or with vanilla ice cream on top.
Notes
adapted from: celiacdisease.about.com/od/desserts/r/BerryCobbler.htm

Creamy Scalloped Potatoes – Dairy and gluten free

 

“What do you want for dinner?” Those without food allergies don’t realize how easy this question is to answer for them. Add the fact that you can’t eat a list of common foods in quick cooking recipes and coming up with an answer to that question just got harder. We’ve sort of been in a rut with dinner lately. We’ve had our “favorites” that are easy to make and taste good, but they are getting old. I’m hoping that you’ll start seeing a host of new dinner ideas here, as I’m determined to create some new favorites that we can all eat.

Last Sunday I picked up a new product, Daiya Vegan Cheese. We’ve tried the rice cheese. Ick is the only word for it, so I was a bit hesitant. I’ll be doing a product review post about it soon, but the long story short is I’m very impressed. It closely resembles cheese in both taste and texture. It is expensive, about $4.50 for a bag at our local health food store. I would say it’s worth it though. Try these potatoes and you’ll be standing in line to buy more of this “cheese”

Landon loves ham so we threw some cubed ham in with it, but it could easily be made omitting the ham.

 

Creamy Scalloped Potatoes - Dairy and gluten free
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Scalloped Potatoes - Allergy Free Style
Ingredients
  • 4 cups sliced potatoes
  • 1 T rice flour
  • 1 T tapioca flour
  • ½ t salt
  • ¼ t pepper
  • 3 T oil
  • 2 C Almond milk
  • ¾ C Daiya Vegan Cheese (or any cheese sub you want to use)
  • 2 cups cubed ham (optional)
Instructions
  1. Preheat oven to 375°.
  2. Add potato slices to boiling water and boil until they begin to soften (about 4-5 minutes).
  3. Add flours, salt, pepper, oil, and milk in a medium sauce pan and heat until it begins to thicken.
  4. Turn off the heat and add cheese substitute and stir until it melts a little.
  5. Oil a 9x13 pan, add potatoes and ham, mix slightly and pour the sauce over the potatoes.
  6. Cook for 15-20 minutes or until heated through.

Shared at http://www.cybelepascal.com/

Allergy Free Strawberry Banana Peach Smoothie

Looking for a refreshing but nourishing blend of allergy free goodness? We have tried for many years to come up with a good tasting and allergy free smoothie. Before I knew that I was allergic to milk I would go to Jamba Juice all of the time and I loved it, but it did not love me back! Now that we have found the recipe that has a great taste and is easy to make, we have been making it more nutritious by adding ingredients like fresh spinach. Surprisingly you can’t even taste it, but the color that it becomes is a dead giveaway. Adding the 15 leafs of spinach turns the entire smoothie a nice greenish brown.

 

Continue reading Allergy Free Strawberry Banana Peach Smoothie

Easter Candy

Candy for Easter?

Easter Candy

Which candies can I eat with <fill in the Blank> Allergy

Foods list by allergen

You may be thinking, “great another holiday that I have to avoid sweets because who knows what’s in them!?”

Well now you can know by your allergy. Improving on our Candy List we now have a filterable list that you can select your allergy or allergies and it will display only those that you can have (based on the manufacturer’s . This Foods list by allergen will show by manufacturer, the candies that are free of the chosen allergy. As always, please confirm on the package that you purchase to be 100% sure.

Are we missing a candy that you really want to see on the list? Help us out and post the manufacturer and the name of the candy with any relevant information @ http://www.allergyfreecooking.net/candy-for-easter/.

 

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