Basic Dough -- Allergy friendly -- Great for pies!

Hi!

The other day I whipped up this Basic Dough recipe.  It was originally an attempt at tortillas, but it failed miserably at that -- they just need all that rubbery gluten!  However, when I put olive oil and some cinnamon and fructose on it, then rolled it up pin-wheel fashion, sliced them and baked them at 425F for about 10 minutes, they made great little mini cinnamon rolls (cinnamon pinwheels.)  I've, also, used this as a pie dough for meat pies*.

Basic Dough


2 cups non-wheat flour mix
1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup fat (lard, olive oil, etc.)
~1 cup water (ice water is best)

Combine the dry ingredients with the fat and mix them until the consistency is like small peas.  Add enough water for the dough to stick together but not be sticky.  Use as desired.


Individual Meat Pies* (Pasties)

Cook thoroughly in a frying pan over medium heat

1 1/4 pounds ground beef
1 small onion, diced
1 cup cabbage, finely chopped
1 teaspoon sea salt
1/2 teaspoon Adobo seasoning

Add and mix thoroughly

2 teaspoons cornstarch dissolved in 2 tablespoons water

Allow the filling to cool enough to handle.  Meanwhile, prepare the above dough and roll out into 6" to 8" circles.  Put a scoop of the meat mixture onto the center of each circle, fold them over, seal the edges and pierce the tops with the tines of a fork.  Baked them on a baking sheet at 425F for about 20 minutes.  Good stuff!

Really Easy Baked Chicken Breasts, Allergy Friendly!

I came up with this recipe at lunch today and thought I'd share it.  You can use pork, chicken, turkey cutlets or even fish.  It is on the "Shake-N-Bake" principle.


Bear in mind, I'm always cooking for a crowd, so I'm just going to approximate it for four servings.


Really Easy Baked Chicken Breasts, Allergy Friendly!


4 boneless, skinless chicken breasts
Cooking oil


First, put about 2 tablespoons cooking oil into a dish that is large enough to accommodate your meat, one piece at a time.  Dip the meat into the oil and set it on a baking sheet or someplace else while finishing preparations.  Meanwhile, pre-heat the oven to 400F.


Sprinkle each piece of meat with an allergy safe seasoning salt (like Adobo) or sea salt and pepper to taste.


In another dish combine about 1/3 cup each of cornstarch and corn meal.  Add about 1 teaspoon Italian seasonings and 1/4 teaspoon garlic granules.  Mix them well, then dip the chicken one piece at a time in the breading mixture.  Coat it thoroughly and shake off the excess.  Place the meat back onto the baking sheet so that the pieces aren't touching.  Bake the chicken for about 30 minutes or until it is becoming golden.


Enjoy!


cSharron Long and Adams Media, all rights reserved

Allergy-friendly Brownie Recipe, another version

I seem to keep re-visiting the brownie thing, but hey, who cares??  Again, these have no wheat, soy, dairy, sugar or eggs.


Allergy-friendly Brownie Recipe, another version


Melt in a bowl in the microwave:


1 cup lard
4 squares (ounces) unsweetened chocolate


Stir in:


A dash of salt
1 cup fructose
2 teaspoons vanilla


Combine then add to the chocolate mixture:


1/4 cup ground flax seed with 2/3 cup hot water allowed to rest several minutes


Add and stir well:
1 1/2 cups non-wheat flour mixture
(1 cup broken walnuts, optional)


Spread the batter into a greased 9"x13"x2" baking pan.  Bake the brownies for about 30 minutes.  Do not overbake!!!


Enjoy!


cSharron Long and Adams Media all rights reserved

Allergy Friendly Pancakes! Blueberry version -- Yum!

No wheat, soy, eggs, sugar or dairy in these, but they taste like a hearty buckwheat pancake.  They are especially yummy with blueberries in the batter!


Allergy Friendly Pancakes!  Blueberry version -- Yum!


Combine in a mixing bowl:


1 1/4 cups non-wheat flour mixture
2 tablespoons dextrose
2 teaspoons baking powder


Add:


1 tablespoon ground flax seed combined with 3 tablespoons warm water, allowed to rest about 5 minutes
1/2 cup goats milk or rice milk
1/2 cup water
1 tablespoon olive oil
(up to 1 cup fresh or frozen blueberries)


Mix the batter until it is just slightly lumpy.  Bake on a hot griddle as for pancakes.  Makes about two dozen "silver dollar" sized pancakes.


Note:  When I did these originally, I was using barley flour in my flour mix.  If a gluten free mix is being used, I would recommend adding 1 packet of Knox gelatin to the dry ingredients before mixing.


cSharron Long and Adams Media, all rights reserved.

Hot Fudge Pudding Cake without sugar, eggs, dairy, wheat or soy!

We had this for my daughter's going away to college party.  Folks who normally eat sugar, etc., all raved about it.  We sure enjoyed it!


Hot Fudge Pudding Cake without sugar, eggs, dairy, wheat or soy!


2 cups non-wheat flour mix
1/2 cup fructose
1/2 cup Stevia in the Raw measurable
1/4 c cocoa powder
1/2 teaspoon salt
1 cup goats milk or rice milk
1/4 cup melted lard or olive oil


Topping:
1/2 cup fructose
1/2 cup cocoa
1/2 teaspoon vanilla
3 1/2 cups hot water


Preheat the oven to 350F.


Combine the first five ingredients in a mixing bowl.  Add the milk and fat.  Pour the batter into a 9"x13"x2" pan.


In another bowl, stir together the topping fructose and cocoa powder.  Sprinkle it over the cake batter.  Add the vanilla to the water in a measuring container. Pour it over the batter as well.  


Bake the cake for 45 minutes.  It will be gooey.  Enjoy!

Allergy-friendly Pumpkin Raisin Cookies

Back when I was writing strictly low carb recipes, I made something like these cookies.  They were so good that I destroyed the recipe!  I hope you enjoy these wheat, soy, dairy, egg and sugar free treats.


Allergy-friendly Pumpkin Raisin Cookies


In a mixing bowl with a mixer on medium speed, combine:


1/2 cup lard (or other solid fat you can tolerate)
1 cup canned pumpkin
1/2 teaspoon salt (omit if using salted butter)
1/2 cup Stevia in the Raw, measurable
2/3 cup dextrose


Add:


1 tablespoon ground flax meal mixed with 3 tablespoons warm water, allowed to rest about 5 minutes to thicken
1/2 tablespoon vanilla


Combine then gradually add to the sweetener mixture on medium/low speed:


2 cups flour mixture
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg


Stir in by hand:


1 cup raisins
1/2 cup walnuts (optional)


Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets.  Pat the tops of the cookies to flatten them slightly.  Allow about 2" between cookies.  Bake for about 13 minutes.  The cookies should still be very soft, but not bubbly.  Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool.  Once cooled, place them into an airtight container with paper towels between each layer of cookies.  Makes about 20 cookies.


cSharron Long and Adams Media Corp, all rights reserved.

Onion Sauce for Pizza

I came up with this because I needed a pizza sauce base for a child who couldn't have tomatoes, dairy or garlic. You can increase the quantity of the sauce by adding more water.  It could easily cover 2 - 12" pizzas that way.  As is, it can cover a 15" to 18" pizza easily.


Onion Sauce for Pizza


Cook covered over medium heat in a frying pan, stirring occasionally: 


2 medium onions, about 4 cups chopped
2 tablespoons lard or bacon fat (without sugar)
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil


Add:


1/2 cup water
1/2 tablespoon cornstarch mixed with 2 tablespoons water


Cook the mixture until it is thickened.  Cool it and spread it on your favorite pizza crust.  Here's my recipe if you'd like one without wheat, yeast, eggs, dairy, sugar or soy.


cSharron Long and Adams Media Corp., all rights reserved.

Chocolate Fudge Brownie Cookies

Chocolate Fudge Brownie Cookies


Of course, they are free of egg, dairy, wheat, soy, and sugar.  This is an adaptation of an earlier chocolate cookie recipe I did, if it looks familiar.  These are very "fally-aparty" when first baked, but hold up quite nicely once completely cooled.  Very yummy!


Preheat the oven to 375F.


Cream in a mixing bowl with an electric mixer on medium speed (about 2 minutes):


1 1/2 cups lard (or other solid fat you can tolerate)
1 1/3 cups dextrose
1 1/4 cups Stevia in the Raw (measurable)
1/2 tablespoon vanilla


Add while mixing:


2 tablespoons ground flax seeds combined with 6 tablespoons warm water, allowed to rest for about 5 minutes.


Combine in a separate bowl, then add gradually to the creamed mixture:


1 cup cocoa powder
3 1/4 cups flour mixture
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt


Add as much as necessary to make the proper cookie dough consistency:


up to 3/4 cup water


Add:


1 cup broken nut meats (walnut, pecan, etc.), optional


Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets.  Allow about 2" between cookies.  Bake for about 13 minutes.  The cookies should still be very soft, but not bubbly.  Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool.  Once cooled, place them into an airtight container with paper towels between each layer of cookies.  Makes about 20 cookies.


cSharron Long and Adams Media Corp., all rights reserved.

Yummy Coconut Walnut Cookies

Yummy Coconut Walnut Cookies


These are wheat-free, dairy-free, sugar-free, soy-free and egg-free.  They got rave reviews from all who tried them.  I will caution that they are very crumbly when first baked.  However, when they are completely cooled, they hold up just fine.


Preheat the oven to 375F.


Beat in a mixing bowl on medium speed until creamy, about 2 minutes:


1 1/4 cup Stevia in the Raw (measurable)
1 1/3 cup dextrose
1 1/2 cup lard (or other firm fat you can tolerate)
1/2 tablespoon vanilla


Add:


2 tablespoons ground flax mixed with 6 tablespoons warm water, allowed to rest about 5 minutes to thicken


Combine in another bowl:


1 cup barley flour
2 cups coconut flour
1 cup flour mix 
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
Add by 1/4 cupfuls to the fat/sweetener combination, mixing well after each addition.


Add:


1/4 to 1/2 cup water, as needed (optional, depending on what flours you are using, to get it to normal "cookie consistency")
1 cup broken walnut meats


Scoop the cookies with a 1/4 cup measure or ice cream scoop with a lever onto a parchment lined baking sheet.  Tap the tops to flatten the cookies a bit.  Allow about 2" between each cookie while baking.  Bake them at 375F for about 9 minutes or until they are just starting to get golden on top.  They will appear under baked.  Remove them from the oven and allow them to rest on the baking sheet for about 1 to 5 minutes to let them "set up."  Transfer them to paper towels to cool.  Store tightly covered.  Makes about 2 dozen cookies.

Several wheat free "baking mix" or flour mix recipes, also, gluten free

Here are an assortment of wheat-free flour mixes.  Some are gluten free while others are not.  I put "GF" in front of the gluten free recipes.




Wheat Free "Flour" Mix
Here's one.  It seems to work pretty well.  This is NOT gluten free.


2 cups barley flour
2 cups brown rice flour
1 cup corn meal (or flour)
1 cup tapioca flour


Combine and store in an airtight container.  Use in place of wheat, ("all purpose"), flour in recipes.






Another Wheat Free "Flour" Mix 
This one is without rice and has the benefits of flax.  This is NOT gluten free.


2 cups barley flour
2 cups corn meal (or flour)
1 cup tapioca flour or cornstarch
1 cup ground flax seed meal


Combine and store in an airtight container.  Refrigerate, if possible.  Use in place of wheat, ("all purpose"), flour in recipes.






GF Version 3
This version is Gluten FREE.


2 cups sorghum flour
2 cups millet flour
2 cups corn meal
1 cup cornstarch


Combine, store in an airtight container.  Use in place of wheat (all purpose) flour in recipes.


Version 4
This one is NOT gluten free.


2 cups barley flour
2 cups millet flour
1 cup sorghum flour
1 cup cornstarch


Combine, store in an airtight container.  Use in place of wheat (all purpose) flour in recipes.


Note:  I think by now, you are probably seeing a pattern.  I'm using what I have on hand.  I do like the versions with barley best because there is a bit of gluten in the barley.  However, if you can't have gluten, certainly don't use barley!




Version 5
For many baking applications, adding a packet of Knox gelatin will keep baked goods from being crumbly.  This one is NOT gluten free. 


2 cups barley flour
1 cup sorghum flour
1 cup cornstarch


Combine, store in an airtight container.  Use in place of wheat (all purpose) flour in recipes.




GF Here's another one that doesn't have the barley in it for gluten free baking.
Just follow that link.






GF And another that is also gluten free.  This is what I'm using now that I'm gluten free!

2 cups sorghum flour
1 cup corn meal
1 cup corn starch


Use as above in place of all-purpose (wheat) flour.

Jumbo Chocolate Cookies with Walnuts -- Allergy friendly!

Jumbo Chocolate Cookies with Walnuts


Of course, they are egg free, sugar free, wheat free, dairy free, soy free, and I even made them low fat.  They don't have to be that way; I just like the taste of applesauce in baked goods!  


I've, also, discovered a couple of new-to-me sweeteners.  I've found a local source for dextrose, which is corn sugar, and Sugar in the Raw measurable stevia product.  It is stevia mixed with maltodextrin, I think, and it says it can be measured cup for cup like sugar.  They are featured in this recipe.

1 1/4 cup "sugar" equivalent (I used 3/4 cup dextrose and 1/2 cup Stevia in the Raw measurable)

3/4 cup "fat" ( I used applesauce, but you could use whatever you tolerate -- coconut oil, lard, butter...  I wouldn't recommend a liquid oil alone, though.)

2 tablespoons flax seed meal mixed with 6 tablespoons warm water, allowed to rest several minutes to thicken

1/2 tablespoon vanilla

1 3/4 cup wheat-free flour (I used 1/2 cup each of sorghum, millet and corn meal with 1/4 cup corn starch)
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts, broken (walnuts, pecans, etc.), optional


Pre-heat the oven to 375F.  
Combine the sweeteners and the "fat" until it is completely combined.  Add the flax/water mixture and vanilla.  Combine them well.  Add the remaining ingredients, except for the nuts and mix them well.  Add the nuts, if desired.
Line baking sheets with parchment paper.  Scoop the dough by 1/4 cupfuls (ice cream scoop size), allowing about 3" between cookies.  Bake them for about 9 minutes, or until they are just set.  Allow them to rest on the baking pan for a couple of minutes before transferring them to paper towels or parchment to cool completely.  Store them tightly covered at room temperature or freeze.  Makes 13 jumbo cookies -- a baker's dozen :)


c2010 Sharron Long and Adams Media Co., all rights reserved.

Sweet Potatoes (Yams) with Rosemary

Hi,

I had this for dinner the other night with a small steak.  I thoroughly enjoyed it -- I hope you do, too!

Sweet Potatoes (Yams) with Rosemary

1 medium sized sweet potato (yam), sliced
1/2 medium sized sweet onion, sliced
4 ounces fresh mushrooms, sliced
1 teaspoon rosemary
1/2 teaspoon basil
1/2 teaspoon seasoning salt
2 tablespoons each of coconut oil and olive oil

Put the oil into a large frying pan and then add the rest of the ingredients to the pan.  Cover the pan and cook it over medium heat for about 10 minutes, stirring occasionally.  Uncover and cook the mixture for another couple of minutes to evaporate the extra moisture.  Makes 4 servings.  Serve hot.

cSharron Long and Adams Media, all rights reserved.