killing_rose: A loon in a snowstorm, trying to catch the snowflakes. (Westchester Lagoon, Anchorage, AK) (Loon)
[personal profile] killing_rose
I've been using a mock soy sauce and mongolian beef sauce of recent that's working well for my house, but that I haven't written down the tweaks that make it useable for us yet. There are lots of mock soy sauces out there; we've used multiple ones. This one is, by far, my favorite.

Here are the original recipes.

As we don't do a lot of ginger in the house or chili oil and remembering to do the mock soy ahead of time is hard, I've had to do some tweaking.

Mongolian beef sauce (tastes a lot like teriyaki):

1/4 cup mock soy sauce

2 teaspoons rice vinegar

3 Tablespoons brown sugar

Add on top of meat, cover, let simmer on medium heat about 5 minutes and it will be done and ready to eat.

Mock soy sauce:

1 cup gluten-free beef broth/stock

1 teaspoon rice vinegar

1 1/2 teaspoons dark unsulphured molasses

Literally one shake of powdered ginger

Liberal shaking of onion and garlic powder

Add all to small sauce pan. Set on medium-high heat, covered. Stir often so nothing burns. Once it's started boiling, stir again, turn off the heat, re-cover, and wait for it to reduce a bit. Should make about 1/2 to 3/4 cup mock soy sauce. Stays fine stored in our fridge in plastic containers for 2 weeks.
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 )
ofearthandstars: View of starry night through treetops (Default)
[personal profile] ofearthandstars
I'm intrigued by this lentil brownie recipe but am trying to think about the best way to veganize it.

Chocolate Lentil Brownies


½ cup butter
½ cup lentil puree
¾ cup cocoa
2 cups sugar
¾ tsp salt
3 eggs
1 tsp vanilla
1 cup flour
1 cup chocolate chips
1 cup walnuts (optional)


Melt butter; mix in lentil puree, cocoa, sugar, and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips (and walnuts).

Bake in a greased 9x13 inch pan at 350 F (175 C) for 22 minutes or until a toothpick inserted in the centre comes out clean.

*Lentil puree: place cooked or rinsed and drained canned lentils into a food processor. Or every 1 cup lentils, add ¼ cup water. Blend to make a smooth puree with a consistency like canned pumpkin. If needed, add additional water 1 tbsp at a time.

My biggest concern is how to best replace the three eggs. Usually I can get away with replacing one egg or two with these substitutes, but when I try to replace more than that things can get...crumbly. Any thoughts?
ofearthandstars: View of starry night through treetops (coffee_pink)
[personal profile] ofearthandstars
Hi all. I'm thinking of making Dreena Burton's Fluffy Mallow Frosting for a birthday cake...however, I can't find macadamia nut butter anywhere (even my HFS). Is it possible to sub something like cashew butter here, or is that not creamy enough for a frosting?

Any other ideas? I know that macadamia nut butter is frequently used to sub for butter, so I'm not sure if I should just try to use EarthBalance or something similar, instead.

Thank you!
ilyena_sylph: green onions, mushrooms, and red and yellow peppers on a pale background with a deep red border (Photos: cooking)
[personal profile] ilyena_sylph
Hi, I'm new, and I'm very definitely still learning this gluten-free thing (my roommate is, not me), but last night I tried my hand at a gluten-free bread and to my amazement it actually came out pretty nicely.

All measurements are US standard. If someone wants 'em in metric, I'll do the conversions, but I don't have that many spare spoons unless it's needed.

long recipe and notes are long! )
kis: (Default)
[personal profile] kis
Hi. I wonder if anyone would be able to tell me whether mirin contains gluten? I had a horrible reaction to something I ate yesterday, and so far it's my top suspect. I've tried googling, but just came away confused.

leecetheartist: A lime green dragon head, with twin horns, and red trim. Very gentle looking, with a couple spirals of smoke from nose. (Default)
[personal profile] leecetheartist
Hello folks,

Here's a link to the construction of a gf gingerbread house we put together at New Year.

The lovely people who supply the flat pack - The Gingerbread People at 255a Scarborough Beach Road in Doubleview, Western Australia wrote to me after I showed them the pictures - say that the only rules of gingerbread house construction are that there are no rules. :-) They do mention though, that they generally construct first and decorate afterward. They also said that putting a nice little bag of treats inside the house during construction is a fun thing to do, we'll definitely do that next time.

Enjoy - click on a photo to read the accompanying text and then click next to view the next one.

The Gingerbread People can be contacted on 0401845453, and do gingerbread house kits around Christmas and Easter.

They also have a range of gf gingerbread and other gf sweet delights. Their gf Christmas cake is delightful.
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.
leecetheartist: A lime green dragon head, with twin horns, and red trim. Very gentle looking, with a couple spirals of smoke from nose. (Default)
[personal profile] leecetheartist
Simply Wize have just put out a gluten free, dairy free gnocchi. You should be able to find it on the shelves of your IGA or even Coles in a bit - not in the freezer, it's shelf stable.

Their crusty bread is exceptional, so I'm really looking forward to finding and trying this gnocchi - I'll report back when I do.
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.
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
Gluten-free stuffing:

*~12-14 ounces of bread
*5 links Italian sausage (though I'm planning on doing this with chicken sausage too)
*1 large chopped red onion
*2 granny smith apples, chopped
*Italian Seasoning
*White pepper
*Garlic (or garlic powder)
*Ground black pepper
*2 cups chicken broth
*1 large egg
(All spices are to taste.)
Gluten-free stuffing directions )
killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
[personal profile] killing_rose
Since going gluten-free and dairy-free two months ago, I've managed to go from using the mixes to create brownies and bread to making my own cakes and breads. I've figured out easy dinner ideas, amassed a rather terrifying shelf full of ingredients, and am currently looking for a mini-freezer.

(I figure I have at least two days before class starts after I get back to campus; if I use one day to set up my room, I can use the other to freeze food for the first couple weeks.)

I've made cookies that are absolutely fantastic. (Original recipe's from the glutenfreegirl's blog.)

1 cup peanut butter, one cup sugar, an egg, and a teaspoon of baking powder. Cream the sugar and peanut butter together (by hand; do not ask me why it has to be by hand, but it *works*) and then mix in the rest of the ingredients and bake for ten minutes at 350. Then let cool for five to ten minutes. My next batch is going to include Mexican chocolate swirled in and agave instead of sugar.

I have found ice cream that I actually really love and chocolate that doesn't set of killer migraines.

Now, I'm trying to figure out other things: for instance, my family used to have a tradition--on holidays, my grandmother made pecan buns that were to die for. My mother made really good cinnamon buns when she wanted to. And god damn, I have a craving! The only question for me is how in the world I'm going to achieve decent results.

Anyone have any suggestions or tips?  Either on how to make a gf-df cinnamon/sticky bun or how to create fried green tomatoes when your father's breading makes you ill? (Or fried chicken?)

Or hell, even quick recipes ya'll use on occasion?
seeking_harmony: Grand Marnier Souffle (Culinary Adventures)
[personal profile] seeking_harmony
I found this Taco Seasoning Mix on the internet many years ago and have hung on to it after the first tasting. This mix is authentic, with a delicious and rich flavor that works well with beef, turkey, or chicken. It's easy to make more than you need and save the mix for quick access in the future.

Taco Seasoning Mix

2 t Instant Minced Onion
1/2 t Salt
1 t Chili Powder
1/2 t Cornstarch
1/2 t Crushed Dried Red Pepper
1/2 t Instant Minced Garlic
1/4 t Dried Oregano
1/2 t Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix for use with 1 lb of ground meat. Using the above recipe as a guide you can increase the amounts to make any number of packages.

Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Makes filling for 8 to 10 tacos.


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.
seeking_harmony: Outline of a meditating woman seated cross-legged with her hair crackling with kundalini energy (Default)
[personal profile] seeking_harmony
Hello and welcome to the Gluten-Free, Dairy-Free Cooking community! My vision for this community is a place to share all things related to eating and living without ingesting gluten or dairy. Please feel free to share why you are eating GF/DF, post your favorite GF/DF recipes, ask for advice, and share strategies for coping with these challenging dietary restrictions.

If anyone is graphically inclined and would like to create an icon for this community please feel free to submit them and we can have the community vote on which they would like to represent this group.


gfdfcooking: Gluten & Dairy Free! (Default)
Gluten-Free, Dairy-Free Cooking

January 2014

1213 1415161718


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Oct. 19th, 2017 03:38 am
Powered by Dreamwidth Studios