Eggs are delicious. There is nothing better for breakfast than a fabulously poached egg in just enough vinegar in the water simmering on the stove. Served on buttered toast….aaahhhhh the breakfasts of the past. I miss them.
The deviled egg served on the appetizer plate is the most likely culprit of my after Thanksgiving distress every year. It’s the only time I eat them except the picnic on Memorial Day. And yep, distress then too. So I am not surprised in the least to have found that I am deathly allergic to eggs. Of course I craved them. Of course I put them in every casserole, cake, cookie or anything baked, and just boiled them and ate them plain sprinkled with salt for a snack, or in my lunch. I even have a lunchbox salt shaker just for sprinkling on eggs ::::sigh:::::
It’s what we do. The cookbook says 2 eggs, well then, we just crack them on in to the mix.
But now that I have a decidedly different outlook on eggs and have a clear understanding of what exactly they do to me… (hives and coma: sleep like there is no tomorrow and cannot wake up) … Well then, I can do without them. Thank you very much. Except they are in everything. Well… almost. Why do gluten free cookies at the store insist on also using eggs as an ingredient. why. why why. Of course that means if I am to have anything like cookies ever again, I have to make them myself.
So to invent eggs in baked goods is a interesting experiment. I have tried every possible way to enhance the “egg” look in bread, or cookies, and actually faking it is a good way to go. Just add a little butternut squash puree and it looks richer. There might be someone in the crowd who hates that it’s gluten free and will give you a bunch of grief about how they “need” their glutens, no one EVER asks if it’s egg free.
Ha. (And for the record.. “gluten” is not a neccesary dietary addition. It’s just not. )
Here are ways that I replace one egg called for in a recipe:
- Flax gel: 1 tablespoon ground flax meal +3 tablespoons hot water, let sit until the water is absorbed. When I use this in recipes, I also like to use the hand blender and whip the mixture with a teaspoon of the shortening or oil from the recipe and THEN add it to the batter. It really seems to make a difference in the final product.
- fruit puree: 3 tablespoons =1 egg I use this replacement in sweet recipes, cakes and cookies and puddings.
- oil + water +baking powder +potato starch (exact measurements coming soon)
- egg replacement powder off the shelf at the store Use 1 1/2 teaspoons + 2 tablespoons of hot water and stir them together until frothy.
- unflavored gelatin powder can replace egg-ness in a recipe too.
Normally I don’t use recipes that call for more than 2 eggs. If you find one you want to try that may need 3 eggs or more, try mixing up the replacements. Substitute one egg with flax gel and the other 2 eggs with the reconstituted egg replacement powder, for example.
Posted in egg free
… or dessert really. Whichever. We eat it all day long. It’s creamy, and berry-ey and so amazingly delicious that you forget it might actually have any calories. And you would NOT know it was gluten free, unless you asked or knew ahead of time. It’s also EGG-free, dairy/casein-free and soy-free. And it was good with maple syrup dripped on top.
It was mentioned this morning at breakfast that a scoop of coconut ice cream (dairy free/soy free) would be good to go with this. I had to draw the line at ice cream for breakfast. Sadly. There have to be SOME sort of boundaries around here…. come on!
Oh alright… maybe next time we’ll add the scoop of ice cream. sheesh.
- 8 slices of gluten free bread- cubed (or 4 flax buns, sliced and cubed)
- 1 cup of fresh strawberries sliced
- 1 cup of frozen berry medley (which means it was blueberries, blackberries and raspberries all mixed up in a bag- so handy like that)
- 1 C coconut milk
- 2 tsp vanilla
- 1 package of baby food pears. (or 3 T pear puree) = 1 egg
- 2 T golden flax meal + 4 T HOT water = flax egg mixture = 2 eggs
- 2 tsp safflower oil
- 1/4 tsp baking powder
- 1/2 tsp lemon juice
Layer half the bread cubes in a 9 x 7 pan, add the berries, then the rest of the bread.
Mix together the flax “egg” and then add the rest of the ingredients together in a blender and pour on top of bread cubes and berries. Bake at 400 for 30 minutes. Serve warm.
Sticky buns, cinnamon buns, whatever you want to call them. These were very delicious. But then, I am the sort of celiac that wants the “regular” food, so I may be easy to impress. Your mileage may vary.
Not that I don’t adore lettuce salads, I do like them, often, just not in the dead freezing cold of winter when all I want is a dratted cinnamon sticky bun. With raisins. Please. Thank you very much. There is no store on the planet with gluten-free, warm out of the oven, cinnamon sticky buns. I checked.
So, anyway, I was making dough for flax bread this morning and decided to experiment with the idea of rolls. It works. It’s good. And I am so totally doing it again. They are gluten-free, dairy/casein free, soy free, and corn free.
Directions (sort of, from what I remember)
- Mix up a batch of flax bread. (see older post about that, or find your own bread dough to experiment with)
- Add in 1 T sugar to every cup of dough that you have.
- Let rise for 30 minutes. Knead dough with enough potato starch to make it soft and still workable.
- Roll out into a long rectangle- approximately 3/8 to 1/2 inch thick.
- Spread palm oil shortening on the dough (this replaces the butter in the original roll, so by all means use butter if you can- but the palm oil shortening works fine).
- Mix 1/3 C brown sugar with 1/3 C white sugar (I used a very fine granulated sugar, but I think that powdered sugar will be what I try next time) and add some ground cinnamon to your taste in a bowl. I just waved the cinnamon box over the sugar and it was too much. You may want more like a teaspoon of it.
- Spread sugar mixture over the shortening and add golden raisins on top of that.
- Gently roll the whole thing up and slice into 1 1/2- 2 inch slices.
- Place them just slightly apart in a greased pan.
- Let the pan of rolls rest for 15 minutes and then,
- Bake for 20-30-minutes, or until the sugar melts and is syrupy.
- Eat. Enjoy. Repeat.
Sadly there is no picture because we ate the entire pan of them straight out of the oven and they are GONE. They were very yummy. I think that this will be part of Christmas morning breakfast.
The problem with pumpkin pie is that it is so set in our mind as “pumpkin pie” that there is no way to substitute an “almost-but-not-quite” pie in it’s place.
Pie normally needs a pie crust, and I am not even close to achieving a crust with gluten free ingredients – so I give in. For now.
The dinner this year will have a crustless pumpkin pie. Everyone usually just scrapes off the filling and throws away the crust anyway… so this is less work (love that) and even less wasteful. The pie filling is gluten and dairy/casien free. Soy free as a bonus. It’s also banana free, if you are keeping track.
- 1 can pumpkin
- 1/2 C brown sugar
- 1/4 C sugar
- 1 T potato starch
- 2 eggs – (I used 2 T golden flax meal and 4 T hot water as replacement)
- 1 C THICK coconut milk (don’t shake the can- use the stuff off the top)
- 1/2 tsp salt
- 1/2 tsp powdered ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
Whirl it up in a mixer or a blender or whatever, and pour into a pie plate for good looks. Bake at 425 for 15 minutes, then turn down the oven to 350 for 45 minutes. *poof* It’s a pie they will eat.
Let cool and then cover and refrigerate overnight. Cut into the standard pie shape (apparently that’s important) and serve. Top it with whipped cream if you can have cream… I am going to experiment with a marshmallow creme recipe and make it look like whipped cream. ha!
Posted in dessert
Okay… yeah that only cherry one was way too sugary for me. And one can of cherries split 4 ways? Not enough fruit really. Don’t get me wrong… it was good. This is better. Looks the same, and has all the benefits of more fruit. YAY
So anyway, I came up with a “more fruit- less sugar” version. This is the recipe that I will make again for company. Maybe serve it with So Delicious vanilla bean coconut milk ice cream.. mmmmm
Cherry – Peach
1 can “Oregon” brand canned cherries – drained
1 can Peaches in LITE syrup – not drained
rest of the recipe is the same.. as the on cherry street version.
When I was a first grader… “On Cherry Street” was one of the readers that we went through to get to the second grade. It was a great book. Dick, Jane, Sally, Spot and Puff. Crazy adventures… ah, good times, good times. I have a copy of it somewhere… and I think that “Mother” is making a pie in one of the pictures… well she is holding a pie anyway. Could have been another book…. could be my imagination… I don’t care. I just want a cherry pie.
So this is the recipe that is even better than the storybook.
It’s still a little bit too sweet for me, even after cutting down the sugar… could have been that the canned cherries that I used already had sugar in them…. hmmmm, next time I’ll probably add in a chopped apple into this mix before adding the topping to bulk up the fruit and cut the sugar. It was still good this way too.
1 can cherries
¼ C sugar
½ C water
2 T potato starch
Mix and microwave for 5 minutes, stir once in awhile until thick.
Pour into tart pans.
3 T palm shortening
¼ C brown sugar
¼ C brown rice flour
¼ C white rice flour
½ tsp baking powder
¼ tsp xanthan gum
1 tsp vanilla
Mix well with a fork. Crumble on top of cherry filling.
Bake at 375 for 20-25 minutes or until browned.
I usually make this, or something exactly like it- sort of, on the stovetop, takes about a half an hour…. it’s good. But yesterday this recipe came to my attention and I even had all the ingredients in the house. What? that never happens, so *poof* it’s Sunday dinner. Yay. The best part is that it’s already a gluten-free recipe, so that I didn’t have to substitute every ingredient to make it edible this time. Love the regular recipes that are already delicious and safe. Bring it on.
And it’s good. And good for you. Eat it.
Curry Chicken and potatoes
- 1 package of boneless chicken thighs (I buy these in bulk at Costco and freeze them)
- 1 can of coconut milk (not the “lite” version)
- 3 red potatoes
- 2 T unsweetened coconut flakes
- 1 onion
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 1/2 tsp curry powder
- 1 C organic vegetable stock
- 1 tsp of some sort of Korean hot sauce I had in my fridge.
- Cut chicken into large chunks, bigger than bitty and smaller than big. You know – chunks.
- Brown the said chunk sized chicken pieces in 1 Tablespoon of safflower oil in a fry pan on the stove top. (this is the only “work” to this recipe… I promise)
- Slice and cut up the onion. I used 2 smaller sized ones- we like onion.
- Peel and cube the red potatoes
- PLUG IN the crockpot (this is sort of important-don’t ask me how I know this)
- Layer the red potatoes and onion into the crockpot
- Add the cooked and browned chicken on top of that.
- Mix the curry powder, salt, pepper, coconut flakes into the coconut milk and pour over the potato/onion/chicken bits.
- Set the crockpot on LOW and walk away for 6-8 hours.
- Serve on noodles. (Gluten-free spaghetti noodles, even better)
Seriously. It’s not hard. And it’s so delicious you won’t want to eat anything else for days. I did however add another ingredient about 3 hours into the process… I peeled a sweet potato and cubed it, boiled it into submission in some water and then added it to the crockpot to cook along for another two hours or so. The original recipe said to add green peas the last half hour of cooking, but first of all… no one here would touch a green pea if it paid them to eat it.. and so of course I didn’t have any in the freezer anyway.. so whatever.
As far as I can tell… everyone here liked it. We are calling it from this day forward… wicked chicken. I don’t know why. Well, I do know why, but I am not telling.