Recipes – Page 5 – Vegan with a Side of Beef

Mushroom Soup

Kroger had their 16 ounce packages of fresh sliced mushrooms on clearance. There’s nothing wrong with them, they’re just close to their expiration date. Fresh mushrooms on clearance mean – time to make mushroom soup and time for a post about mushroom soup.

Okay, I’ll stop here for a minute and remind you we’ve been eating wheat/gluten-free for over ten years. When we started with the gluten-free diet, I couldn’t find a cream soup that didn’t contain wheat; so we went without. Fortunately, I eventually found Dr. Carol Fenster’s book, “Gluten Free 101 Basic Dishes Without Wheat”. In it, she has a recipe for cream of mushroom soup.

The first few times I made it, I pretty much followed the recipe. I liked having cream soup again to use in one-dish meals. But, making the soup as well as the rest of the meal all at the same time wasn’t convenient. I decided I needed to streamline the process. I would make up a larger batch of soup, using Dr. Fenster’s recipe, and freeze it in 2 cup portions for future use.

I would recommend to everyone to try the recipe (which makes approximately 2 cups of soup) a few times before multiplying it. You should do this for three reasons. #1: Let’s make sure you really like the soup. #2: You should get a “feel” for it – how much time is involved for one batch, how it looks, the texture, everything. #3: This can get pricey if making a large batch, be sure you’re ready to commit. If after a couple times you’re ready to make a larger batch, check out the paragraph below my version of the recipe.

Below you will find a picture of Dr. Fenster’s recipe. On the recipe, you will see some of my notes and some of the changes I’ve made to the recipe which work for my family. (Sorry.) You should still be able to follow her recipe if you’d like to try it. Below her recipe I have also typed my recipe for gluten-free/dairy-free cream of mushroom soup.

Dr. Fenster’s recipe (with a few of my edits – sorry)

Brenda’s Gluten-Free/Dairy-Free Cream of Mushroom Soup

7 oz. fresh mushrooms
1/3 cup butter substitute (divided)
1 cup milk (rice or almond)
1 Tablespoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon ground mustard seed
1/4 teaspoon garlic powder
Dash of pepper
2 Tablespoons rice flour (for paste)
1/4 cup milk (rice or almond) (for paste)

First rinse the mushrooms in a colander. Drain all the water off. Slice them up or put them in a food processor. Next, saute mushrooms in a saucepan with 1 Tablespoon butter substitute. Remove from heat, add milk and remaining butter substitute. Add all of the spices to mixture. Stir. (I have a Calphalon 2 in 1 Immersion Blender and use that to chop up all the mushrooms as they cook so I don’t have chunky soup.)

Stir rice flour into 1/4 cup milk to form a paste. Whisk* paste into pan and continue heating. Whisk* till it thickens. Remove from heat. It’s ready to be used in your one-dish meal. (*Again, I use my Calphalon 2 in 1 Immersion Blender.) www.calphalon.com

Instructions for multiplying the cream of mushroom soup recipe:

That’s pretty much what you do, just multiply. You can double, triple, even more. Myself? I tend to cook with the “Go Big or Go Home” philosophy. I multiply this particular recipe by 10. (Don’t feel you have to do that much.) After cooking up the larger batch, let it cool before putting it in a container(s) suitable for freezing. I freeze it in 2 cup portions in zipper freezer bags and lay them flat in the freezer. They store nicely that way.

Soup is chunky if you haven’t run it through food processor or used immersion blender.

Thanks for stopping and enjoy the soup!

Brenda

Disclaimer:

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know? Just read your labels!)

Bean Dip for Super Bowl

Wow! I really dropped the ball (pun intended) on this one!!

Super Bowl Snacks! That’s what I should have done earlier this week. I really hadn’t thought about it because we are not really a “watch sports on tv” kind of people. We’re just not. That being said, you really don’t have to be a sports watcher to attend a Super Bowl party. Everyone loves a good Super Bowl party and the food (and commercials) that go along with it. Also Brent and Chels are hosting a Super Bowl party, so we have a party to go to.

I’m going to make this short and sweet. I will give you one recipe for a bean dip I make and then you may want to go back to my post titled, “It’s a Party and I’ll Snack if I Want To…” for some other quick snack ideas.

Bean Dip:

You’ll need an 8 x 8 pan or if you want to double this recipe you can do it in a 9 ½ x 13 pan.

Ingredients:

1 – 8 ounce container of guacamole. (see note below on *guacamole)
1 – 16 ounce can of refried beans (see note below on **refried beans)
Seasoning*** for refried beans: You can use ½ packet of prepared taco seasoning (although many contain wheat) OR
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ – ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- Dash or two of Cayenne pepper (to taste)
1 pint (16 ounces) of salsa – strained
1 – 15 ounce can black beans (rinse well)
Shredded lettuce, dice up: onion, sweet pepper (also can do up jalapeno if you like), tomato
Shredded cheese (if you’re not me)
Seasoned taco meat (if you’re not making this a meatless dish to pass)

What to do:
Spread guacamole in bottom of 8 x 8 pan.
Combine seasonings with refried beans, mixing well. Spread over guacamole.
I strain salsa in a colander for at least 10-15 minutes and scoop it out of the colander with a slotted spoon because if salsa is too runny it makes a mess in the dip. Spread salsa over top of refried beans.
I then rinse the black beans in the same colander I just strained the salsa in. Run cool water over beans in colander until water runs clear. Shake them off well so you don’t get water in the dip.
Cover top of dip with lettuce and fresh veggies.

Cover and refrigerate until serving with corn chips or beanito chips.

*Guacamole: If I have time I make my own guac. (that’s another post) but when I’m in a pinch I will buy either a guac in the store’s deli or pick up a package of Wholly Guacamole.( www.eatwholly.com )

**Refried Beans: I generally make this dip as a vegan version, meaning I have to buy the vegetarian refried beans, but you don’t have to.

***Seasonings for refried beans: The amounts given are approximations. I generally cook by smell so as I add the seasonings if I think it needs a little something more, I add it. I also will check taste with a couple chips or so.

Enjoy! Go team!!

Thanks for stopping!

Brenda

Disclaimer:

Brenda’s Dairy-Free, Egg-Free, Gluten-Free Blueberry Coffee Cake

My husband has had a terrible hankering for blueberries. Blueberry anything to be exact. He’d take fresh blueberries to put on his oatmeal or ice cream or in his pancakes. He wondered out loud if I was feeling adventurous enough to bake something blueberry? Actually, when I thought about it, “Blueberry Kuchen” (kuchen means cake in German) sounded really good. Yes, I was feeling adventurous. I was also in need of something to blog about, so you’re getting cake.

I picked up some blueberries. Next, I went through my recipe box looking for my sister’s recipe for Blueberry Kuchen. Nothing, it’s not there. I go to call my sister and remember – she’s not home. I call her daughter-in-law; no, she doesn’t have the recipe. I go through my recipe box – again – I still don’t have it. I look through all of my church cookbooks, the ones that are all from small German towns that should have a recipe for a German blueberry cake, but don’t. I decide to google it – all of the recipes sound very similar to a blueberry muffin or bread. Maybe I’m not remembering the kuchen right…. Maybe I’m thinking of a coffee cake she bakes. It is SUCH a moist cake. I also think about the fact that every time I bake something with blueberries, it always seems to be a bit dry. I gotta find her coffee cake recipe. I go back to my recipe box. There it is, “Walnut Wonder Cake”. I’m going to use this recipe as the basis for my blueberry coffee cake.

So, as I stated, this recipe is for a coffee cake. I’m going to call mine a coffee cake; and that’s about where the similarity ends, they’re both cake. Hers doesn’t have blueberries, mine will. Hers has sour cream, butter, eggs, flour – mine won’t. So why would I base my cake on a recipe that I will have to totally overhaul? It’s the sour cream – which in my cake will be replaced with a plain non-dairy yogurt. (Stay with me folks, this is gonna be worth it.)

Wanda’s recipe, pictures of which you can see below, is for a 9 x 13 pan. We don’t need that much cake and if this thing flops I won’t be so mad that I used so much of my flour mixture. (This is the life of a novice gluten-free baker…sad, I know.) I will use an 8 x 8 pan, so I’ll cut her recipe in half and then I still have to tweak a little. I will still use 1 teaspoon vanilla. I will not add the salt – my Earth Balance buttery spread already contains salt, so I don’t need to add more. {Side note: Most baked-goods recipes call for salt because professional bakers generally use salt-free butter. That’s why so many recipes call for salt. How’s that for a little extra nugget of information?} I will only use a ¼ cup of yogurt because I think it’s a little more liquefied – is that a word? – than the sour cream is. The mixture on the backside of her recipe card is different than what I will use. First off, I will only use about a 1/4 of it. Secondly, I will only use brown sugar and cinnamon – not the granulated sugar or walnuts. You can all see my recipe typed below the pictures of Wanda’s recipe. Obviously you can make any adjustments to it; I won’t be offended, we all know what I do with recipes. Please read my recipe all the way through before starting it, there are a couple of steps I don’t want you to miss.

Brenda’s Dairy-Free, Egg-Free, Wheat-Free Blueberry Coffee Cake

(Trust me, this tastes way better than it sounds.)

½ cup Earth Balance Buttery Spread (or whatever substitute you use)
1/2 cup sugar
Ener-G Egg Replacer for 1 egg (or whatever substitute you use)
1 teaspoon vanilla
1 cup Carol’s Gluten-Free Sorghum Flour Blend (see recipe in 2^nd post titled: In the beginning…)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
¼ cup plain non-dairy yogurt
1 cup blueberries (fresh or frozen)

Brown sugar/cinnamon mix – to be used at end of recipe

2 Tablespoons brown sugar
1/4 teaspoon cinnamon

Cream Buttery Spread and sugar until fluffy, add egg replacer, vanilla & dry ingredients, mix. Stir in non-dairy yogurt. Fold in blueberries.

Spread half the batter into a greased 8 x 8 pan. Sprinkle half of the brown sugar/cinnamon mix over first layer of batter. Spread remaining batter over top and sprinkle with remaining brown sugar/cinnamon mix over top of cake.

Bake in a 350 degree oven for 35 – 40 minutes. Check with toothpick. Remember with the gluten-free flour your cake won’t raise as much as cake with regular flour, but it’s still tastes good. Can serve warm or cooled.

Enjoy!

Thanks for stopping!

Brenda

Disclaimer:

Egg-Free Waldorf Salad with Chicken

About 4 or 5 years ago my husband, who knows I’m a fan of a good salad, came home mentioning someone at work had talked about having a Waldorf salad. He asked if I thought I could eat it. I googled it and saw it had mayonnaise in it. Mayonnaise….which contains eggs. At this point I was still pretty ticked off at my food situation and the fact that I’d had to eliminate so many foods from my diet. Also I hadn’t discovered any of the mayonnaise substitutes yet. (I’m not really sure how many were out there that many years ago, to be honest.) So I looked at him and because I was still pouting said, “No. Not gonna happen.” Case closed.

Fast forward to now and I’ve discovered not one, but three mayonnaise substitutes – Vegenaise, Just Mayo and Hellman’s Vegan. I’ve tried all three and bounced around between them all regarding taste. The first I discovered was Vegenaise. Taste isn’t bad; but I can only find it in health stores – which is not ideal for me personally, because the closest health store is 30 minutes away. It also costs about 30% – 40% more than the other two brands. Both the Just Mayo and Hellman’s Vegan are carried in my local Kroger and somewhat comparable to each other in price. Between these last two varieties I am finding that I am using the Hellman’s Vegan more often, preferring it’s taste when I make my potato salad or coleslaw.

Last week I decided it was time to finally take on that Waldorf salad. All I really knew about a Waldorf salad was that it called for apples, and I didn’t have any. I picked up some Granny Smith apples. When I got home I googled the recipe and discovered I should have gotten sweet, red apples -not tart, green apples – and I should have picked up red grapes too. (You can check out the recipe at: http://www.simplyrecipes.com/?s=waldorf+salad). This really didn’t slow me down. As I told you in an earlier post, I don’t take recipes too seriously. I figured I could make the salad with tart apples, forget about the grapes – and mesh the first recipe I’d found with another recipe I’d discovered for a Waldorf salad with green apples, dried cranberries (which I had) and no lettuce. This would work. (This is the 2^nd recipe (https://www.pillsbury.com/recipes/green-apple-waldorf-salad/a0324c5b-02bd-4292-b333-1afd40d9dae6). Since I was winging it now, I figured I might as well add that left-over cooked chicken breast I’d just found in the fridge. Viola! The salad turned out beautifully and we both enjoyed it.

As I was writing this post a few days later, our son and his girlfriend asked us to join them and several others for a steak dinner. Our outside temperature that day was in the mid-forties – which felt like springtime to all of us after weeks of sub-zero temperatures and he said he was in the mood to grill. I told him I’d bring a salad – Waldorf salad. I started putting it together and realized that as I’d been writing the recipe for this post I’d forgotten a couple things. Oops. That’s what I get for not writing the recipe down as I cobble it together. At any rate, I finished the salad and we went to his house enjoying a delicious grilled steak dinner along with oven roasted potatoes, broccoli and cauliflower and Waldorf salad . My salad went over great. Yay! I think I now have a good “go-to” recipe for a dish to pass.

Below see my recipe and pics.

Brenda’s Egg-Free Waldorf Salad with Chicken

6 Tablespoons Hellman’s Vegan
Couple pinches of granulated sugar (to sweeten up the Hellman’s Vegan a bit)
One Tablespoon lemon juice
Pinch of salt and pepper
1 or 2 Granny Smith apples, cored and cut into small pieces
¼ cup dried cranberries
1 cup celery, thinly sliced
1 cup chopped, slightly toasted walnuts (I debated about toasting the walnuts – Read: lazy – but found that toasting them actually brings the flavor out in them.) How to do it: I put a little olive oil in a pan with the walnuts and toasted them for a couple minutes on the stove top, that’s it.
Cooked chicken breast cut into small pieces
Lettuce

In a medium size bowl whisk together the Hellman’s Vegan, sugar, lemon juice, salt and pepper . Stir in the apples, cranberries, celery, walnuts and chicken. Toss with lettuce. Serve. I had some salad left over and kept it refrigerated for two days. I took it to work to have with my lunch. Before I ate it, I added more lettuce. It wasn’t quite as crispy as the first time, but not bad. I wouldn’t want to let it set more than a day or two.

Egg-free Waldorf salad with chicken

Thanks for stopping and enjoy!!

Brenda

Disclaimer:

Better late than never???????

So….. it’s been awhile since I’ve posted.

Since I started this blog I’ve learned something. I learned that launching a blog right before the holidays and all of the fun and commitments that come with them,the extra hours at work, not to mention the flu, can make regular blog posting difficult. It can also make you wonder if you really want to do this whole “blog thing”. I wonder if what I have to say really matters. There are so many things I want people to know regarding living with food allergies, but I don’t want to rehash what other people are saying. I have so much floating around in my head, I’m having a hard time putting it all on paper. I am just an ordinary person with no educational training in health and nutrition. I am a mom who had to figure this all out by myself – on a budget. Someone who likes to cook, but doesn’t like to follow recipes; I prefer to cook by “smell” and “sight”. When following a recipe, if I don’t like a called for ingredient, I don’t put it in. When measuring ingredients, I’m a “close enough” kind of gal. If I don’t have an item in a recipe, I use something similar. This is how I do real life. I think there may be a lot of people out there that think like me (or not???). That’s why I feel what I have to say can resonate with a lot of people-people who might think the way I do. So, I’m going to try to get on track with a posting schedule. I just think my posts will have to be shorter. I keep running out of time and I have so many things I want to tell you!

Today’s post is about roll-out sugar cookies (popularly known as Christmas cookies). This is not exactly the best of timing, but hey, who doesn’t love a good sugar cookie anytime of the year? Especially those of us who’ve not had a good cookie in what seems like forever! I haven’t tried baking a roll out sugar cookie in years. I’d tried several times, years ago, with the gluten-free flours and it was always disastrous. It was so long ago I don’t honestly remember if I had discovered xanthan gum or not – which could explain why it was so disastrous. Now that I’m doing this blog I’m forcing myself to try cooking/baking some old and some new foods. So, I pulled out my Grandma Thelen’s sugar cookie recipe. I’d hoped to make them early to mid-December and blog about it, but got sick. I was finally able to mix them up around Dec. 20^th. I put the dough in the fridge to chill; I realized on Christmas Day the dough was still in there. Our kids were coming home that afternoon so I figured I might as well bake them and have everyone frost them. The cookies turned out beautifully! The kids said things like, “Wow, these taste just as good as real cookies.” And “Mom are you sure you used your ingredients? These actually taste really good.” Things like that make a Mom feel good…??. Yeah, I’ll take good.

Brenda’s Non-Dairy, Non-Egg, Non-Wheat Buttermilk Sugar Cookies Because I was doing this recipe so late before Christmas I only made a ½ batch and still got about 3 ½ dozen cookies.

Ingredients:

Since this is a buttermilk cookie, first thing you have to do is make your buttermilk so it can set for a bit to “turn the milk”. (see below)

You need one Tablespoon apple cider vinegar. Pour ½ of the vinegar into bottom of a 1 cup measuring cup. Add milk of your choice (I use cashew milk because I like it’s creamy consistency) just about to the top of the measuring cup and then add remaining vinegar. Let it set as you gather and mix other ingredients.

2 Cups white sugar
1 Cup shortening
4 ½ teaspoons EnerG Egg Replacer plus 6 Tablespoons warm water

Mix these first 3 ingredients until smooth

First 3 ingredients mixed until smooth. Remaining ingredients are pictured on counter surrounding bowl. My buttermilk is the grey-ish kind of disgusting looking ingredient.

Then stir in:

1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons vanilla extract
5 cups of Carol’s Gluten-Free Sorghum Flour Blend (recipe in my 2^nd post)
1 cup buttermilk (which you prepared at the start of this recipe)

Cover dough and let it cool in refrigerator for at least an hour, but it can set for several days. When ready to bake, preheat oven to 375 degrees. Lay out parchment paper on your work surface (I know I’ve said it before, but I love that stuff!). Lightly dust paper with either the flour mixture (or it looks like in my picture, this last time I dusted with brown rice flour & tapioca flour) – it doesn’t matter which, your just doing it so the dough won’t be sticky. Roll out dough on floured surface to ¼” or ½”thick, cut out cookies. Place cookies on baking sheet lined with parchment paper. Don’t have cookies touching each other on pan. Bake 12 minutes. Let them cool a few minutes before moving to a cutting board or rack. Once completely cooled you can frost them.

Frosting

I’m embarrassed to try and tell you how I make my cookie frosting; this is one of those things I just do by sight and feel. Here it goes!

1 Tablespoon of Earth’s Balance Buttery Spread melted

This is the embarrassing part: I then just dump powdered sugar in with the melted butter, stir, add a little cashew milk and keep adding powdered sugar and milk until I get the consistency I like. Then when done I add just a little bit of vanilla extract for taste. Use food colorings of your choice and frost, decorate.

I hope you get to try this recipe sometime soon. They make a great cookie for Valentine’s Day.

Happy New Year and thanks for stopping.

Brenda

I know, I know. I gotta quit with the cheesy photos. I need a bigger budget! LOL

Disclaimer:

It’s a Party and I’ll Snack if I Want To, Snack if I Want To, Snack if I Want To, You Would Cry Too if You Couldn’t Eat the Fooooooood.

If you’re my age or older, chances are you may be singing as you read this title. If you don’t know what I’m talking about, ask your mother. Lol (I do know my kids get it.)

Party season is upon us and nothing is as disappointing as when you walk over to the snack table and find nothing you can eat. (Yes, that is very disappointing to me, because I enjoy eating.) Six years ago, when I initially had to make my food changes and was asked to bring a dish to pass, I struggled with what I should bring. Do I take something I can eat or something everyone else can eat? Most of the time, I took the easy way out. I baked a pan of boxed brownies, or cookies from a mix. Maybe I’d grab some chips and a cheese dip. I couldn’t eat any of these foods. Usually it turned out not only couldn’t I eat the food I brought – I couldn’t eat what anyone else brought either! This got to be old fast. I needed to come up with some quick and easy snacks that I, along with everyone else, could enjoy. So, I’m going to give you some quick party food hacks.

Many of the items I’m going to suggest can be made from scratch or you can pick them up pre-made. If we’re going for easy during the busy holiday season, I go for the pre-made items. It’s a luxury I don’t always have the opportunity to take advantage of, but these hacks are pretty fail-safe.

(The first five items I mention all suggest bringing corn chips. If you can’t eat corn chips, there are many options out there either in the “health food” section in grocery stores and many times even in the chip aisle. READ your labels. “Beanitos” and “Stacy’s Simply Naked Pita Chips” (Pita chips contain wheat, but not corn) are just two that come to mind.)

Hummus and chips: Pick a flavor of hummus you like and grab a bag of corn chips.
Salsa and chips: Whether you make your own salsa or you have a favorite brand you like to buy, you can’t go wrong with salsa and chips.
I love chili con queso (the kind you buy in a small glass jar) and chips. I can’t eat the premade kind in the store, so I mix Original hummus with salsa and I call it chili con queso. It gives me a little bit of a creamy, almost cheesy fix.
Pico de gallo and chips: Most grocery store delis make this and it’s good.
Guacamole and chips: You can find this pre-packaged or made fresh in most grocery store delis.
A veggie tray and hummus or I sometimes fill a small dish with the “Just” brand of ranch salad dressing. You can clean and cut up the veggies yourself or you can pick up an already prepared tray on your way home from work or on your way to the party.
Fruit tray or bowl: You can put either of these together quite easily, but if you don’t have the time, again, pick one up at the store on your way home from work or on your way to the party.
Glutino Gluten-Free Pretzels: Just set the bag on the table and they’ll disappear. Ask any of my family or friends; they can’t say enough about how much they like them.
“Snyders of Hanover Gluten-Free Pretzel Sticks Honey Mustard and Onion”: Oh my! Another family favorite.

These last two suggestions have to be made at home, but require very little prep time.

Chocolate covered Glutino Gluten-Free Pretzels: Either drizzle chocolate over them or dip them in melted chocolate (sprinkle with colored sugar crystals or decorating sprinkles to make them festive). I can’t eat dairy, so I use “Enjoy Life” brand “semi-sweet chocolate Mini Chips” or “Enjoy Life dark chocolate regular size Morsels”. They are dairy, nut, soy and gluten-free. (I’ve put the recipe and a couple pics down below.)
Ham and pickle roll-ups: I love these things. (I’ve put the recipe and pics below.)

Recipe for Chocolate Covered Pretzels:

(I can’t really credit anyone for this recipe; this is just one of those things I learned along the way.)

½ cup “Enjoy Life” brand “semi-sweet chocolate Mini Chips” or if you are a dark chocolate fan use “Enjoy Life” dark chocolate Morsels (both are pictured).
½ teaspoon shortening
Glutino Gluten-Free Pretzels Twists (You can use regular pretzels if gluten is not a problem for you.)

Line 2 cookie sheets with parchment paper. Place pretzels on cookie sheets so they’re touching but not on top of each other.

Microwave ½ cup Mini Chips and shortening in small glass microwave safe bowl for 45 seconds. Stir. If not completely melted, microwave another 10-15 seconds and stir again. I used a spoon to drizzle melted chocolate over them and sprinkled with colored sugar crystals. I also dipped some of the pretzels (just the top side, leaving bottom of pretzel uncovered) and sprinkled them with decorating sprinkles.

Store them in an airtight container in the refrigerator. They’re only good for a couple days so eat them fast!!

Recipe for Ham and pickle roll-ups:

(No one to credit for this, again, this is something I just picked up along the way.)

Sliced ham
Tofutti Brand Milk Free Better than Cream Cheese – Plain
Dill pickles (you can leave them whole or cut them in half)

Lay ham slices out on a cutting board or flat surface. Put about half of the cream cheese in a glass microwavable safe bowl and microwave around 30 seconds to soften. Stir and spread cream cheese on ham slices and place pickle on ham. Roll it up. Cut roll in half and put a toothpick in each individual roll. Refrigerate till serving. Pretty simple!!! Pretty yummy!!!

A little reminder: As you browse over the food choices – if possible, read the label on the package. I was at a party the other night and saw a bag of corn chips. They were the only item on the whole table that I thought I could eat. I grabbed a couple and popped one in my mouth. It was delicious and had a distinct taste of ranch. I grabbed a napkin and spit the chip into it. I went over and read the bag. Sure enough, they contained milk. I found a wastebasket and tossed out my handful of chips and napkin. My motto has become: ‘When in doubt, go without’. Obviously we are gathering with family and friends for the socialization, but the food is a nice addition. Don’t let food allergies/sensitivities get you down or make you sick. Be proactive, bring foods you can eat, ask questions about the food being served and whenever possible, read, read, read the labels!

Thanks for stopping and have a Merry Christmas!

Brenda

Disclaimer:

Xanthan Gum – My Excalibur

In my last post I briefly mentioned xanthan gum and I do mean briefly. I totally did a disservice to both xanthan gum and you. I really wanted to post more about it and its’ importance in baking, but my last post was well over 1,200 words. Seriously, how long can I expect all of you to stick with me before you think, “Enough already Brenda, pleeeeease, just sign off!” So I will now give xanthan gum the respect it deserves & you the reason it is key to baking gluten-free.

But first, a little background on my history with homemade baked goods. My mother’s mother was an avid baker. She baked bread weekly, as well either sugar or molasses cookies, the kind that you roll out and cut with a cookie cutter. These were not your average cookies. These cookies were literally 4” in diameter with scalloped edges and either a raisin or a red hot cinnamon candy in the center. (I actually know the dimension because I have Gram’s cookie cutter & I just measured it to be sure.) When staying at grandmas, as long as we ate all of our supper, dessert was a dish of sauce (fresh cut up fruit) and 2 or 3 cookies. Gram’s homemade bread and giant cookies are just two of my favorite memories of her.

While my grandma loved to bake, my mom had no passion for it. She didn’t really believe in dessert. In fact if we had cake when there wasn’t a birthday at the house we didn’t even frost it. Frosting was for birthday cakes. Good news was that there were nine of us in the house and mom always baked and frosted a birthday cake for each of us. She would also occasionally make strawberry shortcake, pudding pies or chocolate chip pan cookies. And then there was always that one special day in early December. Her friend Elaine would come to our house and the two of them would spend the entire day making Christmas treats, cookies and candies. When we arrived home from school, the house smelled phenomenal and every flat surface in our kitchen was covered with beautiful, delicious treats. Between my grandma’s cookies and Mom and Elaine’s Christmas treats, I developed a love of delicious and pretty cookies.

Now my husband’s background with baked goods was quite different. He grew up in a house with an always full cookie jar and daily dessert. He had and still has a terrible sweet tooth. You should have seen his face the first time he was served cake without frosting, asking, “Did your mom forget to frost the cake?” You really should have seen his face when I replied, “It’s nobody’s birthday, why would we frost the cake?” I honestly didn’t know that people frosted a cake just because and he had no idea that cake could be served without frosting! So, when we married I had to do some soul searching. To bake or not to bake, that was the question! Baking won out. I enjoyed baking and I wanted my kids to have homemade cookies every week, besides I like cookies too. I became an expert pie maker – single and double crusted. I even won 2^nd place in a pie making contest at our church festival one year. We didn’t have daily dessert after our evening meal, but we always had a full cookie jar. I was the woman that would bake and hand out freshly baked cookies to the plumber or electrician that happened to be working at our house that day. That’s how much I enjoyed baking! And Christmas cookies…man I could bake beautiful and delicious Christmas cookies. Then we entered the world of gluten-free baking.

I hadn’t found Dr. Fenster’s book yet, so I was on my own. I tried all my old recipes replacing regular flour with rice flour. That really doesn’t work. Everything seemed kind of gritty. Nothing seemed to hold together. Cookies crumbled, cakes were flat, crumbly messes, bread a disaster. I tried gluten-free mixes. They weren’t very good and they were expensive, especially because it seemed we threw out more than we ate. Not sure exactly when, but at some point I discovered that gluten is basically the “glue” that holds everything together when baking. While this little nugget was helpful, they didn’t tell me what I needed to do in order to replace the gluten. Then I found, “Gluten-Free 101: Easy, Basic Dishes Without Wheat” by Carol Fenster, Ph. D. https://www.amazon.com/Gluten-Free-101-Basic-Dishes-Without/dp/1889374083 which gave me the key to gluten-free baking – Xanthan Gum! What does it do? It helps keep the baked goods from crumbling. (Seriously, that’s her explanation.) It was this simple, yet profound statement that made my baking world open up again. Still to this day, not everything I bake turns out well. I bake cake and brownies from a mix, cookies from scratch, and a good pie still eludes me. In fact I don’t have a large variety of items that I can bake, but I have a few items I’ve mastered and I occasionally try a new recipe. Below I have one of my favorite, tried and true, recipes. Thumbprint Cookies. It’s a bit like a shortbread cookie, but the jam that I put on top sweetens it up just enough. I’ve taken pictures so you can see how the dough should look, how large the cookie balls are, and the final result.

Betty Crocker’s recipe for Thumbprint Cookies. Page shows some wear and tear.

Cookbook the recipe is in. My mom gave me this book in 1995. I use it all of the time, yes it’s in two pieces.

Below is my version of the recipe with the changes necessary for our food allergies.

Gluten-Free, Dairy-Free, Egg-Free Thumbprint Cookies

¼ cup packed brown sugar ¼ cup shortening

¼ cup Earth Balance Buttery Spread ½ teaspoon vanilla

Ener-G Egg Replacer equivalent to one egg (instructions for use on back of box)

1 cup Carol’s Gluten-Free Sorghum Flour Blend (recipe in 2^nd post)

¾ cup crushed walnuts

Jelly

Heat oven to 350 degrees. Mix brown sugar, shortening, buttery spread, vanilla and egg replacer. Stir in flour until dough holds together, shape into 1” balls. Roll each ball in walnuts. Place about 1 inch apart on ungreased cookie sheet (I use parchment paper on cookie sheets.). Press thumb deeply in center of each. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet, cool. Fill thumbprints with jelly. About 2 dozen (I make my cookies bigger than Betty does.)

Betty Crocker recipe calls for rolling balls in egg white before rolling in nuts. Not necessary, the nuts will stay on, but if you can use eggs it does give the cookie a bit of a shine.

Why do I us Earth Balance Buttery Spread for baking? A few years back while at a Whole Foods in Chicago, I met a woman who delivered her gluten-free, vegan baked goods to the store weekly. She had a table with samples. I tried a cupcake and loved it! She told me she only bakes with Earth Balance Buttery Spread and I was sold. You can use another dairy-free butter if you have a favorite. Word of Advice: Careful with any of these dairy-free spreads, they tend to be a little oily, so it’s better to go a little light on the “butter” than heavy.

I use Ener-G Egg Replacer. There are quite a few different egg replacers out there, but I have pretty good luck with it and it’s easy to use. Also easy to find in most Kroger, Meijer and health food stores.

I will also mention that when baking gluten-free, I prefer to use a glass mixing bowl. It may all be in my head, but to me, the gluten-free flours have an almost “metallic” smell to them. I felt as if when mixing the ingredients in a stainless steel bowl, whatever I was baking had a slight metallic taste to it. While the glass mixing bowl doesn’t completely eliminate this for me, it does help.

The dough, cookie balls, nuts and balls rolled in nuts w/thumbprint.

Done baking, time to fill with jelly/jam.

Finished product. They really are a pretty cookie aren’t they?

I have to apologize for the amateur photos and I also have to admit I’m not much of a techy. When I checked this post before publishing, the pics were right side up and now they aren’t right side up in the actual post and I can’t figure out how to flip them. I may get one of the kids on that.

Thanks for stopping!

Brenda

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