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Make Your Allergy Free Baking Better in the New Year

January 1, 2015

Happy New Year, Everyone!

Here is the one tip that you need to know to make your baking better. Ready? Always, and I mean ALWAYS….always mix wet ingredients first, then mix dry ingredients in a separate bowl, and now you can add the dry to the wet in 3 stages. Next let your mix sit for about 2 minutes as you prep your pans, muffin tins, or what every you are using.

This insures everything has been incorporated evenly. Bakers can fudge when using wheat based flours. No such luck for our mad science labs. To get perfection in baking we much be perfectly precise. And now I realize I completely left this vital step off of many of my recipes. Back to the drawing board.

Happy Baking!

Dairy Free Caramel Sauce

November 26, 2014

I love the fact that Alton Brown is so precise and scientific in his baking. It makes his recipes easier to convert. I have been making his caramel sauce for a few months now and my substitutions are still making a beautiful sauce. Here is the link to the video. Below are my substitutions.

http://www.foodnetwork.com/videos/hittin-the-caramel-sauce-0133020.html

Corn syrup = molasses

heavy cream = full fat coconut milk, use the one in the can “shaken not stirred”

Follow all directions and amounts. Once I cooled my first batch of caramel sauce in the fridge I had white stuff on the top. This was just the coconut milk solids that I had not incorporated throughly enough. Once heated back to a liquid state it all went away.

Enjoy!

PS picture coming at some point because I didn’t think that pumpkin pie with caramel sauce looked great. Tastes good though.

So Excited!

October 4, 2014

Why am I so excited? One of my favorite TV chefs is on Netflix! Alton Brown announced via his Facebook page that Good Eats will be on Netflix. I love his cooking because it is precise, scientific even. To convert most of his recipes all you have to do is substitute gluten free flour, dairy free liquid, and use palm shortening in place of butter. The ratios stay the same. The ingredients stay the same. How easy is that? I know what I will be doing the rest of this month.
A more public forum, for those who don’t have Netflix, is America’s Test Kitchen and Cook’s Country. Both are by the same people chefs and can be found on PBS channels around the country. Enjoy.

How to Use Coconut Milk and Coconut Oil Updated!

July 19, 2014

Warning: Coconut is an allergen too. Be sure you disclose this as an ingredient at all times.

Coconut Milk:
This is a great substitute for milk in general. Use the full fat type that you get in a can. You need the fat to help make your baked goods moist. Here is the mad scientist part. Replace the liquid of a recipe with half coconut milk and half water or juice. This will help lighten your baked goods. Using all coconut milk will make them more dense. I have tried this method with low fat coconut milk and it doesn’t come out like the full fat; even when I do use a whole can it isn’t the result I want. Just go with me on this one. If baking with it you will not taste the coconut. Otherwise what ever you make will be “coconut ______” (fill in the blank). I have had good success, so far, with using coconut milk and eliminating eggs in a recipe. You will need to find your inner mad scientist to make this work.

Coconut Oil
Most people do not use this like butter but a liquid oil. If you haven’t noticed coconut oil is a solid. Use this in the ratio as you would use butter. My friends are flipping geniuses! They who use this stuff ALL the time have spoken. When substituting coconut oil for butter use a 3/4:1 ratio. In other words use 3/4 cup coconut oil for every 1 cup of butter. They agree with the rest of my post. Cream your coconut oil with your sugar just like you would butter. My advice is not to heat up the oil to a liquid and then pour into your batter. You will get inconsistent results. As for the flavor the same applies for the oil coconut flour (see previous post how to use the flour in your baking). Baking eliminates the flavor when used in small quantities. Anything around 1/4 of a cup will impart a coconut flavor. If you do not want that flavor imparted into your baking I recommend palm oil shortening.

Happy Baking Mad Scientists!

Allergy Free Blueberry Pancakes

July 5, 2014

Again I am taking some of my most tried and true recipes and eliminating eggs. This is tough: Gluten Free, Dairy Free, and now Egg free. Tough but worth it to help out families struggling with food allergies. Here is a great little go to for Saturday morning breakfast. Enjoy!

Pancakes
Mix together:
2 tbs sugar
1/4 cup oil
Mix together the following then add to the wet ingredients in 3 batches:
2 cups flour (any of my mixes will work with this one)
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp guar gum powder or gelatin
1 cup full fat coconut milk from the can ( you need that fat to make up for the egg loss)
1 cup cold water + 2 tbs water
2 tsp lemon juice or vinegar

Mix until the batter is smooth, fold in blueberries. You can add as many or little as you like. Cook on griddle, flip when there are bubbles on the surface. Dive In!

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Sponge Cake

June 24, 2014

I like angel food cake but I don’t like trying to use up the left over yolks. In comes the almighty Sponge Cake to the rescue! The whole egg is used and it is a beautiful, fluffy treat that pairs wonderfully with berries. Here is the link to this amazing recipe. Hint: make sure your egg whites are at least to medium peaks before adding in the sugar.

http://www.jewishidaho.com/library/article_cdo/aid/1572/jewish/Passover-Sponge-Cake.htm

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Allergy Free Snickerdoodles!

May 16, 2014

Last night I made these snickerdoodles for the home school co-op that our family attends. I made these before but they had eggs in them and a few moms could not have them because of that fact. I couldn’t look into those sad eyes again. That is how these came to being. I also forgot to take a picture of my full plate of cookies. I think the empty plate might be a better testament of their popularity. Happy Baking!

Snickerdoodles

2 1/2 cup ancient grain mix flour *

2 tsp cream of tartar

1 tsp baking soda

2 1/2 tsp guar gum or gelatin

1 tsp arrowroot powder

1 tsp salt

1 1/3 cup sugar

2 1/2 tsp cinnamon

1 cup coconut shortening (or softened butter if you are able)

2 tsp vanilla

5 Tbsp cold water

Cookie Coating:

1/4 sup sugar

1 tsp cinnamon

Pre-heat oven to 350

In small bowl mix all dry ingredients and set aside. Cream together the sugar and shortening. Add the vanilla. Slowly mix in the dry ingredients. Your mixture will be coarse. Add 1 tablespoon of water at a time. Your dough needs to form a smooth ball. Roll dough into balls and coat with sugar/cinnamon mixture. Set on parchment lined cookie sheets and bake 12 -13 minutes. The shorter the time the softer the cookie will stay. The longer the time the more chewy it will become with crisp edges. Let the cookies cool on the cookie sheet for another 12-13 minutes. These are extremely delicate when they come out of the oven. Once cooled, however, they are great travelers. Makes about 36 cookies

* You need a hardy flour blend for this one since you have no eggs to help bind the dough. You can use the bread mix on this site as well or something similar.

The Empty Plate

The Empty Plate

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