Monthly Archives: May 2011

Gluten, Egg, Dairy Free Banana Pancakes

We’ve used our trusted fluffy pancake recipe for quite some time, and while it is wonderful, it does have a distinct flavor due to the gluten free flours. If you’re not liking that flavor try these banana pancakes. They’re WONDERFUL!

Gluten, Egg, Dairy Free Banana Pancakes
  • 1¾ Cups Almond Milk (can use less or more for cake like or thinner pancakes)
  • ¼ Cup Canola oil
  • 2 T sugar
  • 2 t Apple Cider Vinegar
  • 1 t vanilla
  • 2 ripe bananas, mashed
  • 2 Cups Sorghum Flour (I tried rice as a sub… it doesn’t work as well at all)
  • ¾ Cup Tapioca flour
  • ¾ Cup Corn Starch(or Potato Starch for a corn allergy)
  • 1 t Xanthan Gum
  • 1 T plus 1 t baking powder (a total of 4 t)
  • ½ t baking soda
  • ¼ t salt
  1. Mix milk, oil, flax-meal, sugar, vinegar, vanilla and mashed banana together and set aside.
  2. Mix remaining ingredients in a large bowl and add milk mixture.
  3. Fry about a ¼ cup of batter on skillet over medium heat, flip when sides become dry and several bubbles form on the top of the pancake.
  4. Cook a few more minutes, until done. This makes about 16 pancakes. They keep well in the fridge for up to a few days later. Enjoy!


Allergy Free “Granola” Bar

Allergy Free "Granola" Bar
Recipe type: Snack
  • 2 cups (4 – 4 ½ cakes) plain rice cakes, broken up and toasted in pan on stovetop
  • cup raw sunflower seeds, toasted
  • 1 cup crushed cashew or almonds, toasted (or any nut you like and can tolerate)
  • 1 cup cut up small pieces dried fruit. I use raisins, cranberries, dates, apricots, etc.
  • cup sesame seeds, toasted
  • If you want, and can tolerate, you can add up to ¾ cup of flaxseed meal, oat bran, soya grits, or some other “binder” type food.
  • Butter that you can tolerate – I used Earth Balance Natural Buttery Spread, soy free
  • 1 cup rice syrup or corn syrup, both had satisfactory results.(Rice syrup makes a chewier bar, corn syrup makes a crunchier bar)
  • 4 tablespoons butter that you can tolerate, (I used Earth Balance Natural Buttery Spread, soy free)
  • 1 tsp sea salt (optional)
  • 2 tsp REAL (not imitation) gluten free vanilla (McCormick pure vanilla extract is gluten free)
  • 1 ½ tsp cinnamon
  1. Generously butter a 9”x 13” pan. (I also buttered the outside bottom of a metal or glass 8”x8”pan to use for pressing). Put all items that need toasting in a large pan (I used my dutch oven) and toast (dry – use no oil or anything), stirring constantly to keep everything moving to prevent burning. When finished toasting, transfer to a large ovenproof bowl, place in warm (170◦) oven to keep warm. Make the ‘glue’ in same, washed dutch oven.
  2. Put all glue ingredients into a sauce pan over medium high heat, cook stirring constantly until the mixture boils and reaches 230˚ “soft ball” stage on a candy thermometer. Once glue has reached 230˚, turn off heat and quickly pour warmed rice bar ingredients into pan and stir like crazy with a large wooden spoon until all ingredients are covered. Quickly dump the ingredients into your prepared 13”x 9”pan. Then using the other pan (8”x8”) you prepared for pressing, PRESS, PRESS, PRESS with all your might, using the corner of the pan to help spread the hot mixture so it is evenly distributed. The ingredients in the pan should be about 50% less volume after pressing than when you started. Make sure there is enough mixture at the edges or they will crumble when you cut them. When you think you have pressed enough, press some more! Once you are satisfied you have compressed the ingredients enough, cut the bars to the size you want them (I cut them 1” x 4 ¼“). I found them easier to cut while warm. Do not saw back and forth with knife, instead cut straight down (I have a ‘sturdy’ long handled metal spatula that I use to cut straight down to desired size). When cool, wrap the bars individually in plastic wrap, waxed paper or parchment, tape and put in bag in fridge. Let come to room temp before eating or they will be crunchy, not chewy.

This recipe is developed by a family friend, Sue Pease. My mom worked on altering and tweaking it to make it safe for Landon. They can be a bit chewy, and we’ve experimented with using corn syrup in place of the rice syrup. Corn syrup makes them VERY crunchy. A 50/50 mix of corn and rice syrup was a little better but still very crunchy. I think next time we’ll do a 1/4 corn and 3/4 rice and see how that comes out.

Gluten and Egg Free Sandwich Bread

We’ve always been on a quest for a really good sandwich bread replacement. We’ve come up with several that come close, but most end up drying out and get all crumbly even when sealed well after only a few days. This one stays moist, like the “normal” store bought bread until it’s eaten up. It will actually go bad before it dries out and gets crumbly! It has a destinctive taste to it. I’m pretty certain it comes from the corn in the flour mix as well as the nutty flavor of the millet. It does make really good rolls, just decrease baking time to about 15 minutes. I’ll post a picture soon! This recipe was taken and adapted from here.

Gluten and Egg Free Sandwich Bread
Recipe type: Bread
  • 1 heaping Tbsp. yeast
  • 1 Tbsp. sugar
  • 1 ½ c. water (105 degrees or a little less than hot)
  • 1 cup brown rice flour
  • 1 cup cornstarch
  • ⅔ cup sorghum or millet flour
  • ⅓ cup masa harina or corn flour
  • 3 tsp. xanthan gum
  • 1tsp. salt
  • 3 eggs (OR ½ water and 3 Tbsp. ground flax seed, OR other egg equivalent)
  • 2 Tbsp. oil
  • 1 tsp. cider vinegar
  1. Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients.
  2. Combine the flours, xanthan gum and salt in the largest mixing bowl and stir well. Add the eggs (or replacer), oil and vinegar. Then pour the yeast mixture into
  3. the flour mixture. Blend the dough with a mixer for 4 minutes.
  4. Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until it is about ½ inch from the top of the pan. Then bake at 375 degrees for 50 minutes. Remove from oven and cool bread in pan for 30 min. Remove to cooling rack, cool completely before slicing.

Gluten, dairy, egg free Apple Cake

Another “donated” recipe from my mom. We’re lucky to have such a great experimental cook in the family. It makes for twice the recipes for you to pull from!

Gluten, dairy, egg free Apple Cake
Recipe type: Dessert
  • 2 eggs or equivalent egg substitute
  • 1 ½ cups sugar
  • cup oil
  • 1 teaspoon gluten free vanilla
  • 2 cups of your favorite gluten free flour blend
  • 1 ½ teaspoons baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 cup chopped nuts (optional)
  • cup raisins (optional)
  • 4 cups peeled, cored, sliced apples
  1. If using regular eggs, put eggs in a bowl and beat first. Add sugar and mix with wooden spoon. Add oil, vanilla, flour, baking soda, xanthan gum, cinnamon, nutmeg,
  2. salt and mix together. Add nuts, raisins and apples. Mixture will be
  3. thick. Spoon into and spread out in a greased 9x13-inch pan. Bake at 350 degrees for 40-50 minutes. Serve warm. Enjoy!

Espresso Cookies – Gluten & Dairy Free

For the past few weeks I have had quite a sweet tooth. Making cookies and treats like Ginger Snaps, Cobbler, and lots of smoothies! Getting kind of bored of those, I went in search of a new and exciting recipe. I can always trust that Karina over at Gluten Free Goddess will have something yummy that at least I can have! (She has been at it a lot longer than us 😉 ). Usually with a little tweaking here and there, we are able to make all of her recipes allergy free.

Continue reading Espresso Cookies – Gluten & Dairy Free

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