Cooking with food intolerances

Poppyseed Strudel December 26, 2011

I wanted coffeecake for Christmas morning. My husband’s family tradition is called Peach Flip (but made with apricots) and I tried to duplicate that last year, and I wasn’t thrilled (not that I let it stop me from eating it all). But my favorite pastry by far, from my youth, was the poppyseed danish.



3 1/2 c. gluten-free flour mix (I used Pamela’s gluten-free bread mix, which includes xanthan gum)

1/2 tsp. sea salt

3 tsp. yeast

1 c. coconut milk (warm)

4 Tbs. Earth Balance soy-free margarine

1 “chia egg” (1 Tbs. ground chia mixed with 3 Tbs. water)

Mix all ingredients together in stand mixer, for about 3 minutes. Divide dough into two parts. Roll out one into a rectangle, about 1/4″ thick. I spread canned poppyseed filling that was safe for us onto it. Rolled it up, and placed it seam-side down on a cookie sheet. Then for the other one, I rolled it out, spread it with some more of the Earth Balance soy-free margarine, and then sprinkled it with cinnamon sugar, and rolled that one up, and put it seam-side down on the cookie sheet. I let them rise for about 45 minutes, but nothing happened. So I baked it in a preheated 350F oven for 45 minutes. My kids ate the cinnamon-sugar one, and I ate the poppyseed filled one. I was going to glaze it with some confectioners sugar-coconut milk icing, but I never got around to it.


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.


Millet Muffins January 12, 2011

These are sort of corn muffin-ish. You can make them for breakfast, or serve them with chili. The next day, you can put some palm shortening on them, and fry them up, and serve them with jelly.

1/4 c. millet flour

1 c. sorghum flour

3/4 c. millet meal

1 Tbs. corn-free baking powder

1/2 tsp. sea salt

1 tsp. safe vinegar

1/3 c. palm shortening

2 Tbs. maple cream or agave syrup

1 c. water

1 flax egg

Mix all ingredients together (don’t overmix). Pour into greased or paper-lined muffin pans. Bake in preheated 375F oven for 15-20 minutes.


Breakfast Focaccia

1/2 c. tapioca starch

2 Tbs. milled flax

2 c. light buckwheat or sorghum flour, or a combination of the two

2 1/2 tsp. karaya gum

1 tsp. sea salt

1 tsp. corn-free vanilla

1/4 tsp. freshly ground nutmeg

4 Tbs. agave syrup

4 Tbs. olive oil

1 tsp. safe vinegar

1 Tbs. instant yeast

1 1/3 c. warm water

1/2 tsp. baking soda

1 tsp. corn-free baking powder

Mix all ingredients. Spread onto greased cookie sheet. Sprinkle top with 1 Tbs. beet sugar mixed with 1/2 tsp. ground cinnamon. Bake in preheated 375F oven for 25 minutes.


Peach-Walnut Biscotti

Filed under: Bread,Dessert — Kathy Brown @ 4:48 pm
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At the time I concocted this recipe, my son and youngest daughter couldn’t have apples, and the recipe I used to use (in gluten/dairy days) had applesauce in it. I found some peach puree in the baby food section, with no added ingredients, so I used that in place of the applesauce, then of course had to substitute almost every other ingredient, except the salt!

2 c. sorghum flour

1 c. sweet potato or tapioca starch

3 tsp. karaya gum

1 Tbs. corn-free baking powder

1/2 tsp. sea salt

1 1/4 c. sugar

3/4 c. peach puree

4 Tbs. canola oil

2 tsp. corn-free vanilla

1 cup finely chopped walnuts

Mix all ingredients. Preheat the oven to 325F.

Divide dough in half, and make two 3″ wide logs on an insulated baking sheet. Bake 25 minutes. Remove pan from oven and cool for 15 minutes. Cut the logs into 1/2″ wide slices and lay on one side, on the same baking sheet. Reduce oven to 300F. Bake 15 minutes. Flip them onto their other side, and bake 20 minutes more. Cool. Great by themselves or dipped in tea.


Tortillas January 11, 2011

I was making my own tortillas for a while. Then rice was okay for my son again, on rotation, and we decided to trial corn, so I got some pre-made rice tortillas at the health food store. Uh… yeah… I’m going to make my own again. I especially like them deep-fried and made into tortilla chips!

3/4 c. sorghum flour

3/4 c. light buckwheat flour

1/2 c. tapioca starch

1 1/2 tsp. karaya gum

1 Tbs. palm shortening

1 tsp. sea salt

1 c. warm water

Mix all ingredients and form into a ball. Separate into 8 pieces. Roll as thin as possible with a rolling pin, using more tapioca starch to prevent sticking. Dry fry on a hot griddle for 2 minutes on each side. Keep warm under a towel.

After it’s rolled out, you can also cut into triangles, and then deep fry for tortilla chips.


Sandwich Bread

This took some doing to figure out. And I’ve had to change it a few times as my son became sensitive to things that were in (like almond milk). It’s impossible to find a store-bought gluten-free bread which also doesn’t use rice, eggs, and/or corn. Or if there is one, I haven’t found it yet! I have tweaked it a little since it was on my old blog, so mark up your recipe if you’ve already printed it out.

1 c. sorghum flour + 3/4 c. sweet potato starch + 1/2 c. tapioca starch

OR 1 1/2 c. sorghum flour + 3/4 c. tapioca starch

1 c. light buckwheat flour

4 tsp. karaya gum

1 tsp. baking soda

1/4 c. safe sugar

1 tsp. sea salt

1 Tbs. instant or active dry yeast

3 flax eggs

1/3 c. palm shortening

1 tsp. safe vinegar

1 1/2 c. almond or rice milk or water

Grease 9″x5″ loaf pan with palm shortening. Blend all ingredients together for 2-3 minutes (I use my Kitchenaid mixer with the paddle, not the dough hook). Pour into prepared pan. Let rise in warm area for 1 hour. Bake in preheated 375 F oven for 55-60 minutes. Remove from pan and cool on cooling rack. It’s easier to slice if you let it cool (that doesn’t always happen here). And it freezes.