Cooking with food intolerances

English Muffins July 31, 2011

I missed having English muffins for breakfast. They’re the perfect size for hamburger buns too.

1 1/2 c. light buckwheat flour

1/2 tsp. instant yeast

1 c. water


1/4 c. ground flax

2 Tbs. agave syrup or honey

3 tsp. instant yeast

2 Tbs. tapioca starch

2 tsp. corn-free baking powder

3/4 c. rice or coconut milk

2 Tbs. canola or olive oil

1 tsp. sea salt

3/4 c. fine rice flour

3/4 c. sorghum flour

2 tsp. karaya gum

Mix the first 3 ingredients. Let rise for 2-4 hours. Add remaining ingredients and mix well. Let rise for 1 hour. Cut into English muffin shapes with an English Muffin ring (3 3/4″ diameter); use tapioca starch to dust the cutting board. Let rise 1 hour. Dry fry on fry pan preheated to medium heat. Cook for 7 minutes on one side; flip and cook 5 minutes on the other side. Cool on rack. Makes 8.


Herbed Wild Rice July 3, 2011

2 Tbs. olive oil

1/4 c. finely minced onion

2 cloves minced garlic

1 1/2 c. Bob’s Red Mill wild & brown rice

1 tsp. sea salt

2 c. water

1 c. turkey or chicken broth

1 Tbs. dried parsley

1/2 tsp. dried thyme

Saute onion and garlic in olive oil until oil is infused with flavor (just until soft, not browned). Mix in rice, salt, water, and broth. Bring to a boil. Turn to low, cover, and simmer for 45-55 minutes, until all moisture is absorbed. Add parsley and thyme just before serving.


Strawberry or Peach Cupcakes

This started as a peach cake recipe, which disappeared in no time (my husband, who can eat anything, declared them delicious). The next time I tried strawberries, and it was even better, so I’ll include both here.

1 can of peaches in juice, chopped or pureed or 2 c. strawberries, chopped or pureed

3 Tbs. ground flaxseed

1 1/2 c. sorghum or rice flour

1/2 c. tapioca starch

2 tsp. karaya gum (Wilson’s Gum-Tex)

1/2 tsp. sea salt

2 tsp. corn-free baking powder

1 tsp. baking soda

1/2 c. palm shortening or natural applesauce

1 c. brown sugar or beet or cane sugar

1 tsp. safe vinegar

1 Tbs. corn-free vanilla

If peaches, add pinch allspice, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon

Combine fruit and flaxseed in mixer bowl, and let sit for 10 minutes, or until thickened. Add the rest of the ingredients and mix for at least a minute or two. Pour into angel food cake pan, and bake in preheated 350F oven for 35-40 minutes. Or pour into cupcake pan (makes 10) and bake about 25 minutes. I topped the peach cake with pomegranate “buttercream” frosting and I topped the strawberry cupcakes with strawberry “buttercream” frosting.


“Buttercream” Frosting

6 Tbs. palm shortening

4 c. safe powdered sugar

1/4 c. rice or other alternative milk

1-2 tsp. corn-free vanilla extract

Beat all together in mixing bowl.

Note: at this time, Trader Joe’s brand and Whole Foods’ brand powdered sugar uses tapioca starch instead of cornstarch in their powdered sugar. But you can also make your own.


add 1-2 Tbs. cocoa for chocolate frosting

add pureed strawberries instead of rice milk for strawberry/pink frosting o

add pomegranate juice instead of rice milk for pomegranate frosting.


Curried Chicken Salad

This recipe was inspired by my neighbor, Heidi. She told me the ingredients in her recipe, and I couldn’t have some of them, and had forgotten some of them when I decided to make mine, but what I made turned out delicious. And now I’m very sad that I’m out of curry powder, and I’m wondering if I can do the same thing with green curry paste…

3/4 boneless chicken breast, diced

about 1/2-3/4 c. green grapes, halved

1 apple, diced

1/2 Tbs. safe curry powder

1/2 c. safe mayonnaise (I make my own; it does have eggs)

2 tsp. sugar

sea salt to taste

Mix all ingredients together. Chill. Eat too much. Go back for more a few minutes later because it was so good.