killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
So, only one member of my household had any idea what a buttermilk pie might be when I was playing with recipes this weekend.

All things considered, between that and the fact that we don't keep buttermilk in the house --hell, we don't even keep dairy milk in the main fridge--, I probably should have chosen another recipe. Instead I went, "Okay. Hopefully, y'all don't hate this."

First things first, of course, was proving that I could make buttermilk out of Silk almond milk. Somewhere, my very Southern father was horrified Saturday night and had no idea why.

Second was making a gluten free pie crust.

Third was making certain I knew how to get around the bit of flour used in the recipe itself.


I used a gluten free pie crust mix that's made by a local company; it's sorghum flour and xanthan gum; I added the spectrum palm shortening, water, and sugar, froze it for about 20 minutes, oiled the pyrex pie plate, added the crust and then baked it for five minutes on 350.

This recipe will work with probably any crust, but I do recommend it's at least been in the oven for a few minutes before you add the filling.
Ingredients )
Directions )
killing_rose: Can't see the forest for the trees! with background from Alice  (Alice trees)
[personal profile] killing_rose
Dinner tonight was both gluten free and dairy free, and the comm has been quiet for well over a year, so have a recipe!

As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.

And by rough I mean "I added all spices to smell/taste." 

2 chicken breasts
Several handfuls of baby carrots
Four to five stalks celery
1 red bell pepper
Water (enough to fill a four quart Le Cruset pan about 3/4 full)
1 to 2 tablespoons Melt (or butter or whatever you use oil-wise)
Poultry seasoning
White Pepper
1 bay leaf

Heat the Melt/butter/etc on medium heat until melted. Add the spices and garlic for about 30 seconds. Add chopped vegetables, mix thoroughly, add chicken breasts, then add water. Let cook on medium heat until the vegetables are mostly tender and the chicken is thoroughly cooked. Check the spice balance at this point.

4 eggs
1/4 teaspoon baking powder
Milk--about 1/4 cup or so
1/3 cup coconut flour
1/4 cup melted Melt/butter/etc

Whisk the eggs, then Melt/butter/etc, then baking powder together. Then add the coconut flour and then enough milk until such a point as it's a dumpling consistency. (You want it thick enough that it doesn't fall off the spoon, but not thick enough for it to basically clump and do absolutely nothing else.)

So when the chicken is cooked, shred it and return to pan. When the water's returned to boiling, add the dumplings. Cover the pan and return in about 15 minutes. At that point, the dumplings should feel spongy but cooked all the way through.

Nom. Nom. Nom.
iamshadow: John Barrowman cradling a cup of coffee possessively (Coffee OTP)
[personal profile] iamshadow
It's that time of year again - the time when Antipodeans break out the rolled oats, dessiccated coconut and golden syrup and make delicious pieces of deliciousness, and us gluten free bods sit back, mouths watering, and mope. Right? WRONG!

Tried and tested, BB.

Easy to make this dairy free - just swap out the butter for an alternative spread. Make lots. Make your neighbours salivate. Then eat them all yourself, because you deserve it.


May. 16th, 2009 03:33 pm
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
Elana's Pantry has produced another masterpiece: Gluten free, dairy free Twinkies!!!! See the goodness for yourself! Aside from a mouth-watering photo, the page also has suggestions/substitutions for this recipe.

Gluten-Free Dairy-Free Twinkies
3 eggs, separated
¼ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
6 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon celtic sea salt

1. In a large bowl, whip egg whites to stiff peaks, then set aside
2. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave
3. Whip vanilla and lemon juice into egg yolk mixture
4. In a medium bowl combine coconut flour, baking soda and salt
5. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
6. Gently fold egg whites into yolk-flour mixture
7. Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies)
8. Bake at 350° for 11-12 minutes
9. Remove from oven and allow Twinkies to cool

Gluten-Free Dairy-Free Twinkie Filling
2 egg whites
¼ cup agave nectar

1. Whip egg whites to stiff peaks
2. Blend in agave and re-whip until stiff peaks form again
3. Place filling in Twinkie filling injector
4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side
5. Serve
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
I have made numerous Hot Grand Marnier Soufflés to the delight of my friends and family. In fact, one of my first attempts is in this userpic. (I used too little batter in too high of a dish, so the traditional height of the souffle is only evidenced by the air bubbles near the top of the dish where it rose and pulled away from the pyrex.)

It's vital the soufflé is served immediately out of the oven. Visitors may wait for a soufflé, but a soufflé never waits for visitors. Even so, a flat soufflé is still quite tasty, even days later!

Hot Grand Marnier Soufflés

Yields 6 servings


* Cooking spray
* 3/4 cup granulated sugar, divided
* 4 large egg yolks
* 3 tablespoons Grand Marnier (orange-flavored liqueur)
* 3/4 teaspoon vanilla extract
* 6 large egg whites
* 1/4 teaspoon cream of tartar
* 1/8 teaspoon salt
* 1 teaspoon powdered sugar


Preheat oven to 400°; place a heavy baking sheet on middle rack.

Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat.

Place egg yolks in a large bowl; beat with a mixer at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla.

Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins.

Place soufflé dishes on baking sheet in oven; bake at 400° for 10 minutes or until tall and golden brown (soufflés will rise 1 1/2 to 2 inches above the dish rim). Quickly dust soufflés with powdered sugar. Serve immediately.

Note: Using a wide rubber spatula, gently fold egg whites into the batter by making a scooping motion from the bottom of the bowl to the top. This prevents the egg whites from deflating.

Nutritional Information

Calories: 167 (18% from fat)
Fat: 3.4g (sat 1.1g,mono 1.3g,poly 0.5g)
Protein: 5.4g
Carbohydrate: 27.2g
Fiber: 0.0g
Cholesterol: 142mg
Iron: 0.4mg
Sodium: 109mg
Calcium: 18mg

Ice Cream

May. 13th, 2009 05:23 pm
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
A Gluten-Free Day has two dairy and gluten free ice cream recipes with photos documenting each major step. I have not tried them, yet, but I hope to do so soon!

Here is the first of the two recipes:

Cardamom ice cream

makes a bit over one litre of ice cream

-1 cup or 2,5 dl sugar (unrefined if possible, use 2 cups of sugar for a sweeter result)

-12 egg yolks

-2 vanilla pods

-3 flat tbls ground cardamom

-800 ml coconut milk (one can is 400ml, so it is two cans)

-400 ml coconut cream (you can measure it with the coconut milk can)

- 1-2 tbls of alcohol, rum for example, to prevent ice crystals (this is optional)

Separate the egg yolks and measure the sugar, place them into a bowl.

Whisk them together until they become creamy. Leave aside.

Measure the coconut milk and coconut cream into a saucepan. Measure the ground cardamom into the saucepan. Split the vanilla pods and scrape the seeds from the inside and place into the saucepan. Chop up the emptied pods and place them also into the saucepan.

Heat them together on medium heat, the mixture should not boil, just warm it.

Then pour the warm coconut milk mixture into the bowl were you have the creamed eggs and sugar. Whisk them together.

Pour everything back to the saucepan and place it on medium heat.

This is the only difficult part of the ice cream process, you should not overcook the mixture, but if you do, it is not the end of the world, it will just taste a bit more like eggs. After a couple of times you will notice it more easily.

You have two options with the custard, either wait for the bubbles to disappear, it is done when the bubbles disappear. The second option would be to stick a spoon into the mixture and draw a line on the middle of the spoon, if the line sticks for a while, the custard is done.

Place the mixture into a container and leave to cool into the fridge. When it has cooled down place it into your ice cream machine and follow the manufacturers’ instructions.
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
In search for a creamy milk substitute, I came across the following recipe for Vanilla Almond Milk. I was delightfully surprised to see the vast difference in quality between home made and store bought almond milk! The home made almond milk was creamy with a lush mouth feel. After 24 hours in the fridge the vanilla seeds had integrated nicely with the milk leaving the almond milk tasting reminiscent of marshmallows. I am sugar sensitive, so I make this recipe with Stevia instead of dates. The heavier solids will start to separate within the milk after a few days. Just give the almond milk a good shake before pouring. So far it has tasted great even a week after being made. (A double batch has never lasted longer than that in my home!)

How to Make Raw Vanilla Almond Milk
Courtesy of Cecilia Benjumea

Raw Vanilla Almond Milk

1 cup soaked almonds (Soak in a bowl in the refrigerator overnight and rinse before using)
3 cups water
1 vanilla bean, seeds scooped out
3-5 soft pitted dates (or soak hard dates in water for 1/2 hour) or
other sweetener to taste such as honey or stevia

To make raw almond milk blend the soaked almonds with the water until smooth. Then strain the mixture through a sprout bag, cheesecloth, or strainer into a big bowl. Save the almond pulp in a container and put in the refrigerator for later use.

Put the almond milk back into the blender carafe and blend in the vanilla seeds and dates or other sweetener until smooth. This milk will last in the refrigerator for about 3-5 days. Shake well before using. Variation: Blend in a banana and use a pinch of nutmeg to make a festive rawnog.

See for pictures to guide you through the process.


gfdfcooking: Gluten & Dairy Free! (Default)
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