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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #570 on: September 30, 2009, 02:42:27 PM » by Kitty
I make one w/ milk, butter, salt, and cheese in our Vita-Mix.  Our sorghum blend works well (sorghum, cornstarch or tapicoa).
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #571 on: October 16, 2009, 08:40:01 PM » by 4myhoonie
looking for a recipe for a ranch dressing "wanna be".  need it to be dairy free and corn free.  anyone? i was thinking some kind of non dairy milk and spices.....something like that.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #572 on: October 16, 2009, 09:16:11 PM » by WI Cheesehead
I have tried this with mayo and rice milk.  It's not as thick as with buttermilk, but it still tastes pretty good.  I don't use the MSG either.

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon msg (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 pinch dried thyme
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #573 on: October 18, 2009, 11:12:14 AM » by 4myhoonie
Quote from: WI Cheesehead on October 16, 2009, 09:16:11 PM
I have tried this with mayo and rice milk.  It's not as thick as with buttermilk, but it still tastes pretty good.  I don't use the MSG either.

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon msg (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 pinch dried thyme


thanks! i will try it with my mayo replacement. (egg allergy) i won't have the accent the first time either and will see how it turns out.  will let you know!
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #574 on: October 18, 2009, 11:54:03 AM » by herbalmom
Quote from: WI Cheesehead on October 16, 2009, 09:16:11 PM
I have tried this with mayo and rice milk.  It's not as thick as with buttermilk, but it still tastes pretty good.  I don't use the MSG either.

1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground black pepper
1/4 teaspoon msg (Accent brand is good)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 pinch dried thyme

Instead of msg (accent) try kelp if you're not iodine allergic. Brings out the flavor w/out the side effects. HTH

Thanks for the recipe. I'm going to try it with kelp- we love ranch & I've been looking for a CF/msg free version. Blessings ~herbalmom
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #575 on: October 18, 2009, 02:28:08 PM » by 4myhoonie
i had it on my salad at lunch, it was good, i think it just needs a thickener cuz a lot of it was in the bottom of the bowl.  otherwise i like it.  i can't use cornstarch, & would rather not use arrowroot cuz it's so pricey.  do you gals think tapioca starch would work? thanks!
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #576 on: October 18, 2009, 02:56:27 PM » by WI Cheesehead
Maybe potato starch?  I get my arrowroot very cheaply from Country Life Natural Foods, so it's not a problem for us.  There's also tapioca flour.  I too would like to figure out how to get it thicker without the buttermilk.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #577 on: October 19, 2009, 09:45:13 PM » by srkfan1
Okay, can you explain what you mean about homemade condiments? I was under the impression that the things I had bought were gluten free but my little get redness around his mouth every time he eats them even though they both say gluten free. I was wondering if it was the vinegar, but supposedly distilled vinegar IS gluten free supposedly.

How does one make mustard and ketchup that is GFCF? Or is my son just ultra sensitive I wonder?
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #578 on: October 20, 2009, 07:28:33 AM » by WI Cheesehead
I forgot to add.  We have also eliminated most of my 6 yo's dairy (he gets yogurt still) and the last week or so, he has been a joy to parent! LOL  He's finally settling in at school (that was a big problem) and behaving really well at home.  So, I'm almost afraid to put him back on the dairy, to test it.  He doesn't react other ways, just behavior.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #579 on: October 25, 2009, 12:10:21 AM » by 4myhoonie
anyone know if you could make a pumpkin pie without dairy?  coconut milk or something maybe?  just checking to see if there is a tried and true, before i throw together a bunch of ingred.  thanks!

modified to say, i have searched every page of this thread, looking for the one Yooper talks about!  does anyone know where it is?

also, didn't see any possibilities for hot cocoa, without dairy.  anyone have one that could pass off as the real thing?  gonna try to sneak one by some kids soon!  as soon as the snow flies..... Wink

« Last Edit: October 25, 2009, 12:32:59 AM by 4myhoonie »
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #580 on: October 25, 2009, 07:10:15 AM » by Kitty
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #581 on: October 25, 2009, 08:17:23 AM » by mykidsmom
Quote from: 4myhoonie on October 25, 2009, 12:10:21 AM
anyone know if you could make a pumpkin pie without dairy?  coconut milk or something maybe?  just checking to see if there is a tried and true, before i throw together a bunch of ingred.  thanks!

modified to say, i have searched every page of this thread, looking for the one Yooper talks about!  does anyone know where it is?

also, didn't see any possibilities for hot cocoa, without dairy.  anyone have one that could pass off as the real thing?  gonna try to sneak one by some kids soon!  as soon as the snow flies..... Wink

I wondered if rice milk would work but I haven't tried it yet.  I can't remember (that's how long it's been!), but doesn't pumpkin pie use sweetened condensed milk?  My thinking is less rice milk might work since it's pretty sweet.  If you experiment let me know if it works, will ya? 

As far as hot cocoa, the only stuff that I have found that might work is a double dutch dark chocolate powder that you make on the stove with hot rice milk or goats milk.  I tried it once and it was such a pain that I haven't done it again.  Also, it was really expensive.  We are serious hot cocoa drinkers in this house and having no dairy has been hard for us.   Sad  This year I am trying hot apple cidar just so they can have something hot and so far it seems to be working.  So you might try that.  But if you find a cocoa w/o dairy I wanna know!   Cheesy

patti
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #582 on: October 25, 2009, 08:40:04 AM » by 4myhoonie
Quote from: Yooper on October 25, 2009, 07:10:15 AM
Was this what you were recalling?

http://www.welltellme.com/discuss/index.php/topic,2703.msg112250.html#msg112250

But it has dairy...

http://mykidsallergies.blogspot.com/2007/10/pumpkin-pie-recipe-dairy-free-nut-free.html OR
http://www.recipezaar.com/Pumpkin-Pie-and-Dairy-Free-Too-191098

I like her blog:
http://glutenfreegoddess.blogspot.com/2008/10/vegan-pumpkin-pie-worthy-of.html

oh bummer.  well, guess i will just have to mess around with it.  i'm not gluten free, at least i don't know if i need to be.

Quote from: mykidsmom on October 25, 2009, 08:17:23 AM
Quote from: 4myhoonie on October 25, 2009, 12:10:21 AM
anyone know if you could make a pumpkin pie without dairy?  coconut milk or something maybe?  just checking to see if there is a tried and true, before i throw together a bunch of ingred.  thanks!

modified to say, i have searched every page of this thread, looking for the one Yooper talks about!  does anyone know where it is?

also, didn't see any possibilities for hot cocoa, without dairy.  anyone have one that could pass off as the real thing?  gonna try to sneak one by some kids soon!  as soon as the snow flies..... Wink

I wondered if rice milk would work but I haven't tried it yet.  I can't remember (that's how long it's been!), but doesn't pumpkin pie use sweetened condensed milk?  My thinking is less rice milk might work since it's pretty sweet.  If you experiment let me know if it works, will ya? 

As far as hot cocoa, the only stuff that I have found that might work is a double dutch dark chocolate powder that you make on the stove with hot rice milk or goats milk.  I tried it once and it was such a pain that I haven't done it again.  Also, it was really expensive.  We are serious hot cocoa drinkers in this house and having no dairy has been hard for us.   Sad  This year I am trying hot apple cidar just so they can have something hot and so far it seems to be working.  So you might try that.  But if you find a cocoa w/o dairy I wanna know!   Cheesy

patti

dairy free will be hard for my kids too. and hubby loves his cheese and creamy sauces.  my kids drink a lot of tea and doing that without 1/2 and 1/2 (the British way) has been hard for them to get used to.  i'm just taking baby steps until i get their food allergy tests and results in. i have one daughter especially that expects hot chocolate any time they play in the snow!   Roll Eyes  we've done tea some, but just thought i'd get ahead and start looking for a good recipe!  i will let you know what i come up with!  thanks gals!
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #583 on: October 25, 2009, 08:43:09 AM » by 4myhoonie
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #584 on: November 01, 2009, 12:35:39 PM » by 4myhoonie
found this GF bread recipe, thought ya'll might enjoy it, copied from here:

http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/#comments

GLUTEN FREE MILLET OATMEAL BREAD RECIPE

1 cup brown rice flour

1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour

3/4 cup millet flour

1/2 cup tapioca flour

1/3 cup arrowroot starch* you can substitute cornstarch if you need to

1/3 cup sweet rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber)

1 Tablespoon xanthan gum

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons butter or butter substitute, melted

1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

DIRECTIONS:

Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees. As you can tell, I am big on thermometers.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #585 on: November 01, 2009, 02:16:17 PM » by thus_I_fight
Here is a pumpkin pie recipe I posted on another thread
http://www.welltellme.com/discuss/index.php/topic,13274.msg220139.html#msg220139
The coconut milk gives a really nice flavor.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #586 on: November 01, 2009, 05:12:30 PM » by 4myhoonie
Quote from: thus_I_fight on November 01, 2009, 02:16:17 PM
Here is a pumpkin pie recipe I posted on another thread
http://www.welltellme.com/discuss/index.php/topic,13274.msg220139.html#msg220139
The coconut milk gives a really nice flavor.

sounds good! how much xylitol do you put in? gonna have to try this!
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #587 on: November 01, 2009, 09:01:38 PM » by thus_I_fight
I measure xylitol cup for cup--same as sugar.  I was using it because my husband couldn't have sugar for a long time.  As always, if your body is not accustomed to it, eat small portions.   Smiley
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #588 on: November 01, 2009, 11:22:30 PM » by 4myhoonie
Quote from: thus_I_fight on November 01, 2009, 09:01:38 PM
I measure xylitol cup for cup--same as sugar.  I was using it because my husband couldn't have sugar for a long time.  As always, if your body is not accustomed to it, eat small portions.   Smiley

huh, i was always under the impression that xylitol took a lot less than sugar. i must have been thinking of some other sweetener.  stevia maybe?  i'll probably just use sugar.  thanks!
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #589 on: November 02, 2009, 06:31:56 AM » by kings daughter
Here is one of our favorite recipes....Quick and easy gluten free.
             Peanut butter bars
1 16oz jar of organic peanut butter or almond butter
1 cup honey
2 eggs
1/2 tea. salt
1 tea. baking soda
1 cup chocolate chips

Mix first 5 ingredients in large bowl with beaters.  Add chips. Pour into buttered 9 x 13 baking dish.
325* for 35 minutes

YUMMY!!!!

This recipe came from elanaspantry.com...she has lots and lots of wonderful recipes that are gluten free.  Every recipe of hers that I have tried turned out great!!!
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #590 on: November 17, 2009, 09:52:41 PM » by WI Cheesehead
I had given up on making GF biscuits.  I'm not that great at regular ones anyways.  But I've tried gluten free recipes a few times and they were all bombs.  I finally tried Bob's Red Mill biscuit and baking mix with Earth Balance and water and they really didn't rise at all, but they tasted decent!  I then made a chicken gravy (GFCF) to go over it and it was good too.  I used 2 T Earth Bal., 2 T coconut oil (not extra virgin), sorghum and a little arrowroot, rice milk and seasonings (plus the chicken).  It turned out great.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #591 on: November 18, 2009, 10:49:04 AM » by Kitty
That recipe looks good, KD!  Thanks for sharing.  Smiley

Quote from: WI Cheesehead on November 17, 2009, 09:52:41 PM
I had given up on making GF biscuits.  I'm not that great at regular ones anyways.  But I've tried gluten free recipes a few times and they were all bombs.  I finally tried Bob's Red Mill biscuit and baking mix with Earth Balance and water and they really didn't rise at all, but they tasted decent!  I then made a chicken gravy (GFCF) to go over it and it was good too.  I used 2 T Earth Bal., 2 T coconut oil (not extra virgin), sorghum and a little arrowroot, rice milk and seasonings (plus the chicken).  It turned out great.
Glad you found something to work, WC.  Have you ever tried Carol Fenster's recipes?  We love her biscuit recipe--she uses sorghum.

I've found corn starch to work better than arrowroot in gravy--can you use corn or is that the reason for the arrowroot?
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #592 on: November 18, 2009, 01:06:57 PM » by WI Cheesehead
I've got a bunch of Carol's recipes to try.  I love her Cooking Free cookbook.  I monopolize it from the library.  Guess what?  I got 2 (15 lb) buckets of sorghum grain from that place (can't remember name right now) that grows it.  I got them for $15 plus shipping on one.  They screwed up and sent me two, so they deleted one of them!  Awesome.  I use arrowroot bcz we were on the candida diet and bcz I just started using arrowroot for other reasons awhile ago.  But it works fine for our purposes.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #593 on: November 26, 2009, 04:47:20 AM » by herbalmom
Quote from: Jlynn on November 22, 2006, 09:01:53 PM
Lefse is basically a tortilla made out of potatoes.  Our family recipe calls for the potatos boiled with skins on, pop off the skins, rice them w/ potato ricer ( all while hot, rather fun!), add flour, and bake on griddle.  My favorite way is warm off the griddle with butter   Grin I actually get to make lefse with my parents and dh this year.  One of our wedding presents was a lefse griddle and lefse stick my dad made us!

I just ran across this post while looking at the Thanksgiving threads. Sounds like something my family would like. Anyone got a gluten free version recipe? Yooper, do you have one? TIA Blessings ~herbalmom
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #594 on: November 26, 2009, 11:34:53 AM » by Kitty
Nope, never tried it. 

You can make little Italian dumpling-like creations called gnocchi w/ potatoes, too.  Mmm.
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #595 on: December 01, 2009, 08:05:55 PM » by Kitty
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #596 on: December 04, 2009, 11:21:03 AM » by 4myhoonie
Quote from: 4myhoonie on September 27, 2009, 11:25:58 AM
i THINK this recipe is gluten free?Huh maybe someone can enlighten me....i will post it on the candida recipes too.........

http://wholeapproachforums.com/eve/forums/a/tpc/f/9356011311/m/1361075434

they sound really good!

to all you experts, i would really love to make these, but i don't have the psyllium.  (i was going to order it through the co-op but she doesn't specify seed, husk or whatever) it will be several weeks before i can order it again. do you know of another gluten free flour i could sub for it?  i don't have tapioca, but i do have brown rice, amaranth, quinoa......any suggestions?
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #597 on: December 06, 2009, 08:08:00 PM » by Kitty
I've not worked w/ psyllium--is it kind of sticky when wet?  I'm wondering the purpose of it...xanthan gum w/ a flour would give sticky as would ground flax.  Hmmm....let's see.

OH!  The author says, "I had posted on Helen's thread about flax holding too much moisture for muffins (it does when I try them anyway), then I suddenly thought - what about recipes when you want extra moisture and bingo! The psyllium was just to add a little extra, as it retains it so well."

http://glutenfreegathering.blogspot.com/2009/07/psyllium-husk-information.html and http://figjamandlimecordial.com/2009/05/22/best-gluten-free-bread-ever/ suggest that psyllium husks act like the gluten in wheat.

"Psyllium fiber (as thickening agent and fiber source) in order to study the influence of the different ingredients on the rheological properties and on the ultrastructure of the doughs. Psyllium fiber generally enhanced the physical properties of the doughs, due to the film-like structure that it was able to form, and the most complex among the experimental formulations looked promising in terms of final bread technological and nutritional quality even when compared to two different commercial GF mixtures."

http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6V-4W7J0X8-2&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1124655252&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=5c1ec4224fe3cd9c3e12d4cef971d593

"The newest fibre-adding helper is psyllium husk, which in gluten-free bread making helps achieve a crumb and crust much more like wheat bread. We're not talking identical to wheat bread, but it helps. The catch is that it's expensive. Health food shops usually sell it, but buying online might be easier. Don't buy the capsules - they're too pricey and too much
work."  http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/may/26/gluten-free-baking-bread-cakes

Found this--a friend has had good success with these:

GF Doughnut Holes (Bette Hagman)

1 cup water
1/2 cup butter (1 stick)
1 cup potato starch
1 tablespoon sugar
1/4 teaspoon salt
4 eggs
oil (for deep frying)
cinnamon sugar, for dusting

Makes about 30.

Directions
Heat oil in a deep fryer (375°F ). You will need at least one to two inches deep of oil. Whilst the oil is heating, prepare the doughnut recipe. Do not leave the heating oil unattended.

Using a saucepan, heat the water and butter until boiling point is reached. Remove the saucepan from the heat.

Dump in the potato starch, sugar and salt. Stir until the mixture forms a ball and has pulled away from the sides of the saucepan. (Much like making a choux pastry).

With an electric mixer, add in the eggs; one at a time. Beat well between adding each egg.

Drop the batter into the heated oil by small rounded teaspoonfuls, a few at a time. The doughnut holes will puff up as they are cooking to about 1 1/2 inches. Turn them throughout cooking to brown evenly. They'll take approx 5 minutes to cook. Remove from the heat and drain on paper towels.

Whilst still warm shake them in a plastic bag with cinnamon sugar (2 tablespoons of sugar to 1/2 teaspoon of cinnamon).  OR Dip in melted chocolate w/ a toothpick, or roll in coating of choice.

http://www.recipezaar.com/Gluten-Free-Doughnut-Holes-295554
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #598 on: December 07, 2009, 10:33:15 AM » by 4myhoonie
hmmmm.....very interesting. now i guess that just means i have to wait and order it.  i've not done any gluten free baking, so have no clue what to replace it with.   Roll Eyes
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  Re: (GFCF) Gluten Free Casein Free Diets: Menus, Recipes & Tips
« Reply #599 on: December 07, 2009, 10:36:37 AM » by Kitty
I'm assuming husks.

I would prob. just increase the other flours a bit, including the flax seed part until the dough is resembling how she describes...

« Last Edit: December 21, 2009, 04:42:09 PM by Yooper »
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