Tuesday, November 20, 2007

Allergy Friendly Pumpkin Pie

Pumpkin Pie:

1 pie crust (not cooked.) See Here for buckwheat crust recipe

1. 3/4 cup sugar
2. 1/2 tsp. salt
3. 1 tsp. ground cinnamon
4. 1/2 tsp. ground ginger
5. 1/4 tsp. ground cloves
6. 2 eggs (Ener-G Egg Replacer)
7. 1 15 ounce can of pumpkin puree
8. 1 1/4 cup of vanilla flavored soy or rice milk

1. Prepare pie crust and set aside.
2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
3. In a large bowl, add egg replacer. Stir in pumpkin and sugar-spice mixture. Gradually stir in dairy free milk.
4. Pour into pie shell.
5. Bake in preheated 425 F oven for 15 minutes. Reduce temp to 350 F. Bake 50-60 minutes more or until pie is set.
Serve with Soy spray cream

post signature

Allergy Friendly Apple Pie

Photo Sharing and Video Hosting at Photobucket


1/2 cup buckwheat flour
1/2 cup sorghum flour
1 cup white rice flour
1 tsp. of xanthan gum
2/3 cup canola oil
1/4 tsp. cinnamon
1 tbs. sugar
7 tbs. cold water (add another tbs. one at a time if necessary)
1 deep dish pie plate, greased

Mixed together the flours, cinnamon, xanthan gum and sugar in a bowl. Add the canola oil and water and stir together until it combines. It did not form a dough ball (like traditional dough would) so I used my hands to kneed it for a few minutes and pat it together into a ball. Place dough on a rolling board lined with wax paper. Place another sheet of wax paper on top and roll dough until it's smooth and fits into a deep dish pie plate. Remove the top layer of wax paper and carefully lift the bottom sheet. Turn it upside down and transfer dough into the prepared pie plate. It's gluten free so it will crack and some pieces will fall off. Just mold the pieces back on and carefully seal the cracks. It will be a "Franken crust" pieced back together, but it still works.

Filling and crumble:
6-7 Macintosh apples, peeled, cored, and sliced thin
1/4 cup of lemon juice
3 tbs. corn starch
1/3 cup white rice flour
1 tbs. cinnamon
1/2 cup of sugar (or to taste if you like it more or less sweet)
4 tbs. dairy free margarine, softened.

Peel, core and slice apples and put them in a large bowl.
Drizzle apples with lemon juice, making sure to get all apples covered and to still have a little at the bottom of the bowl.
In a small bowl, mix rice flour, corn starch, sugar and cinnamon together. Spoon the sugar mixture over apples and toss until the apples are completely covered (you will not use the entire sugar mixture - only about 1/2). Set unused sugar mixture aside.
Arrange apples and liquid in the pie crust.
Add the margarine to the remaining sugar mixture and use a fork to cut the margarine into the sugar, making a crumble.
Spoon the crumble over the pie.
Bake for 30-40 minutes at 400 degrees F.

All of the measurements on the ingredients are approximate. Add what you like and subtract what you don't. It's your pie, so enjoy!

Flour mixture for crust:
Photo Sharing and Video Hosting at Photobucket

Franken crust(the buckwheat flour made it dark brown):
Photo Sharing and Video Hosting at Photobucket

Photo Sharing and Video Hosting at Photobucket

Sliced apples:
Photo Sharing and Video Hosting at Photobucket

Apples covered in sugar arranged in pie crust:
Photo Sharing and Video Hosting at Photobucket

Covered with crumble and ready for the oven:
Photo Sharing and Video Hosting at Photobucket

Out of the oven:
Photo Sharing and Video Hosting at Photobucket

post signature

Thanksgiving Fare

Has it really been over a month since I've posted on here? Bad Blogger! I've been cooking, just not posting. Here are some Thanksgiving side dishes to add to your dinner:

Sweet potatoes: Adapted from a Kraft Foods recipe -
1. 3 Cans (15 oz. each) sweet potatoes, drained
2. 1/4 cup margarine or butter, melted
3. 1 tsp. ground cinnamon
4. 1/2 tsp. salt
5. 1/4 tsp. ground nutmeg
6. 24 Jet-Puffed Marshmallows (about 3 cups)
1. Beat sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended.
2. Spoon into lightly greased 1-1/2 quart baking dish. Top with marshmallows.
3. Bake at 350 degrees F. for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.

Corn Bread:
Ener-G egg replacer equivalent to 2 medium eggs (3 tsp. egg replacer mixed with 4 tbs. of water)
1 1/4 cups of soy milk
1/4 cup oil or melted safe margarine
1 1/2 cups cornmeal
3/4 brown rice flour
1 tbs. baking powder
1 tsp. salt
2 tbs. sugar
1 tsp. xanthan gum
1 tsp. dough enhancer
With a hand mixer, mix together the egg replacer, milk and oil or margarine. Mix until completely blended. Add cornmeal, rice flour, baking powder, salt, sugar, xanthan gum and dough enhancer. Mix with a whisk or spoon until combined and smooth. Turn batter into oiled or greased 8 inch square pan. Bake at 400 degrees for about 30minutes.

Cornbread Stuffing (from Living Without magazine - Winter 2006):
8x8 pan of gluten free cornbread, cut into 1/2 inch cubes (about 6 to 7 cups) - see recipe above
4 links gluten free sausage (pork, turkey or chicken), pierced with a fork and simmered in hot water for 10 minutes.
4 tbs. olive oil
1 large onion, diced
2-3 carrots, diced
3 stalks celery, diced
4 cloves of garlic, minced
1 apple peeled and diced
2 (14-ounce) cans of gluten free chicken broth
salt and pepper to taste

1. Preheat oven to 325 degrees
2. Spread cornbread cubes over a baking sheet and toast in oven for 10 minutes or until edges are dry.
3. Rinse sausage in cold water. Remove skin and crumble sausage. Reserve.
4. Heat olive oil and saute onion, carrots and celery for 2 to 3 minutes or until apples are soft. Add cornbread cubes and toss to coat with mixture. Pour broth over mixture. Add seasonings as desired.
5. Pack loosely into a lightly oiled, 2 quart casserole or 9x13 inch pan. (Stuffing can be refrigerated overnight at this point.) Bake at 350 degrees for 30 to 40 minutes. If top gets too brown, cover lightly with foil.

Gravy (from www.glutenfreegirl.blogspot.com ) - I made this last year and it was wonderful:

1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste

Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.

Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquefied into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.

All of these are tried and true and yummy! Enjoy :)

post signature