Cooking with food intolerances

Apple Crisp October 21, 2012

My grandmother’s recipe, with a few modifications…

4 c. peeled, sliced apples

1 c. gluten-free flour blend (I use Pamela’s gluten-free baking blend, but it has corn)

3/4 c. sugar

pinch of sea salt

1 tsp. baking powder (homemade corn-free if you can’t tolerate corn)

1 flax egg, chia egg, or regular chicken egg (I’ve done it all 3 ways)

1/2 c. canola or light olive oil

cinnamon sugar

Spread sliced apples in 8×11″ pan. Mix together flour, sugar, salt, and baking powder. Add 1 egg (or flax or chia egg). Mix thoroughly. Add oil. Mix. Spoon mixture over apples. Sprinkle with cinnamon sugar. Bake in preheated 350F oven for 35-45 minutes.


Bernaise Sauce

1 Tbs. red wine vinegar

3 Tbs. red wine

2 Tbs. finely minced Vidalia onion

1 tsp. crushed thyme  or tarragon

1/2 tsp. sea salt

1/4 tsp. ground pepper

2 egg yolks

1 tsp. lemon juice

scant 1/4 c. original rice milk (or unsweetened coconut milk)

1/2 c. melted palm shortening (or bacon grease)

Simmer onions, herbs and spices in wine and vinegar until reduced by half. Turn down heat to low and whisk in egg yolks. Then add, alternating, rice milk and shortening until sauce is the right consistency. Serve warm over poached eggs.


Snickerdoodle Cookies

1 1/2 c. sugar

1/2 c. soy free Earth Balance

1/2 c. palm shortening

2 chia or flax eggs (2 Tbs. seeds + 6 Tbs. water; let chia goo set 1 minute, flax goo needs to sit 10 minutes)

2 3/4 c. gluten-free flour blend (I use Pamela’s gluten-free baking mix)

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 Tbs. water

1 Tbs. canola or mild olive oil

Cinnamon sugar for rolling: 1/4 c. sugar + 2 tsp. cinnamon

Mix all ingredients except cinnamon sugar. I use my big scoop and roll into balls, then roll in cinnamon sugar. Place on insulated baking sheet and flatten slightly. Bake in preheated 400F oven for 10-12 minutes.



Carrot Ginger Asian Salad Dressing

1 carrot, peeled, cut into 1″ pieces

1″ piece of ginger, peeled

1 Tbs. chopped Vidalia onion

2 Tbs. rice vinegar

1 tsp. Coconut Aminos

1 1/2 tsp. sesame oil

1 Tbs. water

1/4 c. olive oil

In food processor or blender, place carrot, ginger, onion, vinegar, Coconut Aminos, sesame oil,  water. Puree. Add oil in a stream until it’s the consistency you want. It reminds me of the salad dressing I used to have at my favorite Japanese restaurant, Kabuki.


Chicken Divan

4 chicken breast halves

2 broccoli crowns

4 Tbs. soy-free Earth Balance or palm shortening

1 Tbs. finely sliced onion

2 Tbs. finely minced celery

1/4 c. gluten-free flour blend (I used Pamela’s GF baking mix)

2 c. unsweetened coconut milk

2 Tbs. white wine or chicken broth

sea salt & pepper to taste

1/4 tsp. dry mustard

1/4 tsp. paprika

1/4 c. shredded romano cheese (if sheep’s milk is tolerated)

I used one saucepan for all prep.

Steam the broccoli, then drain, and spread in 9×12″ Pyrex baking dish.

In same saucepan, poach chicken breasts in water. Drain. Dice. Spread into same baking dish.

In same saucepan, melt Earth Balance or palm shortening, and saute onion and celery. Add GF flour blend and let bubble one minute. Add 2 cups unsweetened coconut milk gradually, stirring after each addition. Add white wine or chicken broth, salt & pepper, dry mustard, and paprika. Bring to a simmer, let thicken (add romano cheese here if using). The pour over chicken and broccoli in baking dish.

Bake at 350F for 20 minutes. I served over gluten-free noodles with a side salad and fresh pineapple chunks.