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Archive for June, 2020

Can’t Believe Its Allergy Free!” is the result of years of research and experimentation to create tasty, healthy, allergy free food for  my little grandson . . . .  (Click here to read more About this blog) 

 

What’s New
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Hearty Ham and Cheese Bake
Tasty Chicken Risotto      
Gluten Free Chapati 
Crunchy Oatmeal Cookies

Find my kid tested and family friendly recipes in these categories.

Cupcake Cakes Cookies and Deserts
Chapati Indian Recipes
ChickenLegs Meat and Poultry
Salads Salads and Sides
Soups Soups
Potato The Popular Potato

 

All recipes in Ready To Print format are stored in PDF files on SkyDrive.

To see these Recipes Click Here.

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We usually turn to rice when confronted with wheat allergy, or the need to stay away from gluten.  Rice flour is the base of most cake, cookie, bread and all purpose gluten free flour mixes.  But rice does not provide great nutrition and cakes can be quite crumbly, especially when made egg free.  I have combined some amazingly nutritious gluten free flours—Amaranth, Sorghum, Quinoa, and Oats with a starch for binding, to produce fantastic cakes, cookies, pie crusts, Indian rotis and just about anything that wheat flour can make.  These flours are available in most specialty food stores and are becoming increasingly available in mainstream stores in the US. You can also find Amaranth, the Indian ‘Rajgira’, and Sorghum (‘Jowar” in India) in all Indian stores.

Grandma’s Gluten Free Flour Mix

Ingredients:

  • 1 cup amaranth flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour
  • 1 cup rice flour
  • 1 cup oat flour (just grind one minute quick cooking oatmeal in a dry grinder)
  • 1/2 cup corn-starch (also called corn flour in some parts of the world)
  • 1and 2/3 teaspoon xanthan gum/ guar gum.
  • 1 level teaspoon salt.
  • Note:  If oats do not suit,, use 1 cup of cornstarch / tapioca starch 

Method:

  • In a large bowl, mix all flours well, taking care that bowl and mixing spoons are dry.
  • Add salt and xanthan gum and mix well.
  • Make double the quantity, or more, and store in dry, airtight jars.
  • To retain freshness, store in fridge.

Baking time for gluten free flour is a little more than the time required for baking with wheat flour

In the absence of Egg Replacer, use—3 Tablespoons water, 3 Tablespoons oil and 2 level teaspoons baking powder, mixed together.  this mixture is equivalent to 2 eggs.

Note

I stay away from soy, as it is an established allergenic food.  However, if soy is not an allergy issue, use 1/2 cup soy flour in place of quinoa flour, which may not be available in all places.  Quinoa is protein rich and soy is a good substitute But, if soy is a problem food, and there is no quinoa, make the flour mix without quinoa/soy.  Add 1 1/3  teaspoon xanthan/guar gum.  If the gums are not easy to obtain, you could omit them.   They add that extra bit of stickiness, and give a slightly better ‘stretch’ quality to the dough.  Increase the quantity of oat flour by 1/2 cup and and also add 1/2 cup more of corn starch (cornflour).  This will enhance the binding quality of dough, prevent crumbling of baked goods., and will help in rolling out chapatis etc. more efficiently

Fact Files on the Ingredients

Amaranth

This is an excellent source of protein, and is high in certain amino acids which are usually found only in animal foods.It is loaded with iron (a 100 g serving gives 50% of daily requirement based on a 2000 cal. diet). It is also a good source of calcium, vitamins, minerals and fiber.. Actually, amaranth is not a grain, but is the seed of a plant that is grown for its nutritious leaves as well. Toasted amaranth seeds can be eaten as breakfast cereal. The name ‘amaranth’ itself comes from the Latin root word, ‘amar’, as also the similar Sanskrit word, which means ‘immortal’.

Sorghum

This is among the oldest known grains and is also rich in protein, iron, calcium and potassium. Since it metabolizes slowly, it is possibly beneficial to diabetics as well. It is a good addition in any baking mix, as it does not have an intrusive flavor or color. It has been a staple food in Africa and India for centuries.

Quinoa

This is often described by nutritionists as the ‘super grain’. The National Academy of Science describes quinoa as ‘the most nearly perfect source of protein from the vegetable kingdom’. Ancient Incas called it the ‘mother grain.’ It has nine essential amino acids, has more calcium than milk, is high in iron, minerals, micronutrients, Vitamin E and some of the B group vitamins.

Oats

Oats are actually gluten free, but there is some chance of cross contamination as they are sometimes grown in proximity to, or in rotation with wheat. Cross contamination can occur during the milling and transportation process as well. If gluten free oats are available, go ahead as they have a good binding quality, are high in fiber , and contain some amount of iron and protein.

Others

Xanthan gum and other gums such as guar gum and locust bean gum are gluten free and help to give gluten free flour a spongy, elastic texture that gluten containing flours usually provide.

Corn-starch is not only a thickener to be used in soups and sauces, but also has a great binding quality. other starches such as tapioca starch, potato starch or arrowroot flour may also be used in place of corn starch.

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Quick and easy to make –great taste with a simple, easy to make sauce. With the most satisfying potato accompaniment–Amazing Potatoes as my grandkids have named the recipe and a few roasted veggies, this makes a hearty meal!

Ingredients

1 pound chicken breast

For the marinade–

1/4 cup tomato puree

3 tablespoons tomato ketchup

3 tablespoons vinegar

3 tablespoons olive oil

3 heaped teaspoons brown sugar

3 teaspoons gluten free soy sauce

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon paprika

Salt and crushed pepper to taste

For the Amazing Potatoes

2 boiled Russet or baking potatoes

3 tablespoons cream cheese

2 tablespoons finely chopped green onion, leek, or fresh parsley

2 tablespoons milk

2 tablespoons butter

Salt and pepper to taste

1/2 cup shredded cheddar or cheese of your choice (optional)

Method

Preheat oven at 375F or 190 C

Using a knife, make a few slashes on the chicken breast surface.

In a large bowl,stir in all the marinade ingredients.Place chicken in bowl, over and refrigerate overnight or for at least a couple of hours.

Prepare the Amazing Potatoes while chicken is marinating in the sauce, so potatoes can be placed in the oven alongside.

Slice potatoes into half, horizontally, and remove most of the flesh. Scoop fairly close to the skin, but not too close, making sure that the skin does not tear

In a bowl, mix in 3 tablespoons of cream cheese, salt and pepper to taste. Add melted butter and herbs of your choice. Whisk in milk.

Spoon in the mixture into the potato shells and press it in carefully. Top each potato half with shredded cheese.

Keep potatoes aside till Chicken is ready to bake

Line baking tray with aluminum foil, and drizzle olive oil over foil. Place chicken breast in tray.

Spoon about 2-3 tablespoons of marinade over the chicken breasts, and drizzle remaining olive oil.

Place baking tray in oven for 20-25 minutes.

Check potatoes after 15 minutes. Remove using tongs if surface is a crispy golden brown. Use tongs to remove from oven, taking care not to touch any hot surface

Continue to bake chicken for about 10 minutes more.

Pierce a fork or a knife to test chicken for doneness. Do not overcook.

Serve grilled chicken and potatoes with roasted veggies, and you have a delicious meal!

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An all time favorite, the oatmeal cookie is a great to go food! Easy to pack, all you need are a couple of cookies with a small carton of chocolate milk and you are all set !

Ingredients

1 i/2 cups oatmeal

1/2 cup oatmeal flour, prepared in the food processor

1/4 cup cornstarch

1 stick, or about 100 gms butter

1 cup brown sugar

Egg Replacer prepared to equal one egg

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup raisins (optional)

Method

Preheat oven to 350 F or 180 C

Sift together the oat flour, cornstarch, baking powder, baking soda and cinnamon powder.

Cream butter and sugar.

Blend in prepared egg replacer and vanilla.

Fold in the flour mixture then stir in the oatmeal

Grease cookie sheet or line with parchment

Drop heaped teaspoons of cookie mixture on baking sheet, about an inch apart,and flatten with spatula

Bake 10 –12 minutes till golden brown.

                                                        About 20 cookies

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