Allergy Recipes

Garfava Roll/Danish/Pizza Crust Mix
(also good for bagels & breadsticks)

By Lisa A. Lundy, Super Allergy & Celiac Cookbook

1½ C garfava flour (or chickpea)
1½ C tapioca flour
3 tsp xanthan gum
3 tsp baking powder
1 tsp salt
4 tsp Ener-G Egg Replacer™
2/3 C oil
1 C DariFree™ milk or milk substitute of any type
1+ C sparkling water or club soda until the batter is creamy

Mix dry ingredients in a bowl. Add liquid ingredients and mix well. Batter will be light and kind of fluffy. If necessary, add more club soda or water.

To Make Pizza Crust

This recipe will make two pizza crusts and the size will depend upon whether you like thin or thick crust.

Place ½ of the batter on a greased cookie sheet or baking sheet. Using either your wet fingers or a greased or wet spatula, spread the batter out to the thickness you think that you desire.

You will have to experiment a bit on this the first or second time. Bake the crust for about 10 or more minutes until it starts to look fairly baked. Then top with your favorite sauce, and toppings. Return to the oven and bake another 10 minutes more or until done.

To Make Rolls

We like to add dry, minced onion flakes and garlic powder/salt to our batter for a different taste. You can add any or no herbs to yours. Try a taste test by dividing the batter in half and add herbs, onion flakes, etc. to half the batter and leave half of the batter plain. Grease muffin tins.

This will make about 18(+/-), depending upon how full you fill the muffin tins. Place the batter into a plastic ziplock bag.

Cut off one corner of the bag (about ½” or less of an opening). Pipe the batter into the muffin tins filling about ½ or ⅔ for smaller rolls, and more for larger rolls. Bake about 18 to 24 minutes or until lightly golden but not too brown. The baking time depends upon the size of your rolls and the accuracy of your oven.

These will freeze well, and are good on day 2 as well. You can use English muffin rings or hamburger bun pans to make larger rolls. Smooth out the tops of the rolls with either a spatula or wet fingers.

To Make Danish

Place the batter into a ziplock bag with a corner cut off. Pipe the batter onto a greased cookie sheet. Pipe the batter into circles; start in the center and wind around the center circle until you have made the desired size circle. This will make about 18 or more medium-sized Danish.

Make a small indentation in the center and fill with about ¼ teaspoon of your favorite jam or jelly. Bake 18 or so minutes until the bottom starts to just turn light golden color. Let cool, then drizzle with a confectioners’ glaze. These freeze well and are delicious.

© 2007 Lisa A. Lundy, The Super Allergy Cookbook

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Good Morning Granola

By Lisa A. Lundy, Super Allergy & Celiac Cookbook

Preheat oven to 225°F

1 C sunflower seeds or other seed
6 C Health Valley™ Corn Crunch-Ems cereal or other acceptable dry cereal
2 C Perky’s™ Nutty Flax cereal or other acceptable dry cereal
½ C flax meal
1/8 tsp ground cinnamon
½ C sunflower or other acceptable oil
½ C maple syrup or other liquid sweetener
2 C dried fruit of your choice, bite size pieces

Grease a 9” x 13” baking pan. Measure the sunflower seeds, and cereals into a very large mixing bowl. On top of the dry ingredients place the flax meal. Do not mix. Place oil and maple syrup in a small saucepan and bring to a boil until it is nice and foamy. Boil for 2 minutes and remove from heat. Pour over cereal and flax mixture. Stir well to coat. Add cinnamon to taste. Pour into your greased baking pan and bake for 1½ to 2 hours, stirring every 30 minutes or so. Once the mixture has cooled completely, add 2 cups of dried fruit of your choice.

© 2007 Lisa A. Lundy, The Super Allergy Cookbook

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Chocolate Chocolate Chip Muffins

By Lisa A. Lundy, Super Allergy & Celiac Cookbook

Preheat oven to 350°F

2 cups gluten-free flour (your choice or use a blend)
2 teaspoons xanthan gum
1½ tablespoons baking powder
½ cup cocoa powder
¼ teaspoon salt
1 cup sugar
¾ cup oil
6 tablespoons hot water mixed with
4 teaspoons Ener-G Egg Replacer™
1 to 1¼ cup rice milk or other liquid, more only if needed
½ to 1/3 cups GFCF chocolate chips (we use Enjoy Life)

Mix dry ingredients well. Add liquid ingredients and chocolate chips. Mix well. Spoon batter into greased mini or regular sized muffin tins. Bake at 350°F for 15 to 20 minutes or until done for mini-muffins. Bake regular sized muffins for 25-28 minutes, or until done.

These muffins freeze nicely.

© 2007 Lisa A. Lundy, The Super Allergy Cookbook

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Non-Dairy Vanilla Ice Cream

By Lisa A. Lundy, Super Allergy & Celiac Cookbook

This recipe requires the use of an automatic ice cream maker. Be careful when mixing the DariFree™, as it can “explode” easily if mixed in a container with a tight lid.

16 ounces hot water
2/3 heaping cups DariFree™ powder.
½ cup sugar
1 tablespoon Ener-G Egg Replacer™ dry powder
1 tablespoon acceptable oil (e.g. olive or safflower)
½ teaspoon vanilla extract (use only if making vanilla ice cream)
Pinch of salt

Carefully mix hot water and DariFree™ in a blender. Add sugar, Egg Replacer™ dry powder, oil, and vanilla and blend to mix well. Transfer the liquid into a refrigerator container and refrigerate until well chilled. You could also place it in the freezer for 30 minutes or so. Once the mixture is very cold, pour it in the frozen ice cream canister and begin machine. The ice cream will get to the stage of soft custard and then it is done, which will take about 12-15 minutes depending upon your ice cream maker. Place soft custard in a plastic container and freeze. Remove ice cream about 5 minutes prior to serving so it can soften just a little, but do not leave out too long.

Flavor Variations

Try some of these variations to “spice” up your non-dairy ice cream!

Chocolate Ice Cream

Add 1/3 cup chocolate syrup to the liquid ingredients. Follow above directions.

Mint Chocolate Chip

Follow above recipe deleting the vanilla and adding instead 1 teaspoon of mint extract, and several drops of green food coloring. After the ice cream is nearly done, add ½ to ¾ cup crushed or chopped chocolate chip pieces.

Chocolate Chocolate Chip

Use base recipe omitting the vanilla extract and adding 1/3 cup chocolate syrup to the mixture instead. Follow recipe instructions above adding ½ to ¾ cup chopped or crushed chocolate chips at the end of the ice cream making session.

Gourmet Chocolate

Add 1/3 cup chocolate syrup to the liquid ingredients, and in place of the vanilla extract, use 1 teaspoon of cherry extract.

This will give your chocolate ice cream some pizzazz and a bit of mystery.

Raspberry

Omit vanilla extract and use 1 teaspoon of raspberry extract or flavoring instead. Add 1 cup to 1 ½ cups of fresh or frozen raspberries and follow above directions.

Cookie Dough

Add chunks of unbaked cookie dough to your ice cream after it is a soft custard and before it is frozen in the freezer. You will use about 1 cup of cookie dough, which should be added in teaspoons to your soft custard. This is delicious!

© 2009 Lisa A. Lundy, The Super Allergy Cookbook

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Pumpkin Chocolate Chip Muffins

By Lisa A. Lundy, Super Allergy & Celiac Cookbook

Preheat oven to 350°F

In a large bowl combine:

½ C garfava flour
1 C tapioca flour
¾ C sugar
2 tsp ground cinnamon
Dash of ground cloves
Dash of ground ginger
½ tsp baking soda
1 Tbsp baking powder
1½ tsp xanthan gum

In a separate bowl, combine:

6 Tbsp hot water mixed with
4 tsp Ener-G Egg Replacer™
¾ C GFCF mini-chocolate chips (we use Enjoy Life)
1 can of pumpkin (15 oz.)
1 (½ C) stick GFCF margarine, melted or ½ C oil

Use either greased muffin tins or paper baking cups. Pour liquid ingredients over dry ingredients and mix until just moistened. Fill muffin tins 2/3 full. Bake 20 to 25 minutes for regular size muffins, or 12 to 16 minutes for mini muffins—until puffed and springy to touch in the center. Makes 12 regular or 48 mini muffins.

© 2007 Lisa A. Lundy, The Super Allergy Cookbook

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Xanthan Gum and Guar Gum

Xanthan gum and guar gum may be used interchangeably in gluten-free recipes.  Xanthan gum is corn-based, so guar gum is a better choice for those with corn allergies.  Guar gum is also less expensive than xanthan gum.

As a general rule in gluten-free baking:

Bread, pizza dough:  Use 1 tsp xanthan or guar gum per cup of gluten-free flour
Cakes, quick breads, muffins: Use 1/2 tsp xanthan or guar gum per cup of gluten-free flour
Cookies: Use 1/4 -1/2 tsp xanthan or guar gum per cup of gluten-free flour

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Chia Egg Replacer

To replace one egg:

1 Tbsp white chia seed meal
3 Tbsp water

Grind chia seeds in a spice grinder or a coffee grinder to make chia seed meal.

Mix the chia seed meal with the water, using a fork. Let stand for 5 or 10 minutes  until it thickens.

Ground chia seeds become rancid easily, so store any extra in the freezer.

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Baking Powder

2 Tbsp cream of tartar
1 Tbsp baking soda
1 Tbsp tapioca starch

Mix all ingredients together well.  Store in an airtight container.  Keeps for 12 months.

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Seasoned Salt

1/2 cup sea salt
2 tsp paprika
1 tsp turmeric
1 tsp onion powder
1 tsp garlic powder
1 tsp tapioca starch

Mix all ingredients well and store in an airtight container.

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Roasted Potatoes

8 medium red potatoes
6 Tbsp coconut oil
Seasoned Salt to taste (recipe above)

Preheat oven to 400 degrees.

Scrub potatoes, and cut in half lengthwise.  (We sometimes cut them in quarters.)

If coconut oil is solid, place in a 9x13" baking pan and put in the oven to melt the oil.

Remove from oven and sprinkle seasoned salt evenly over oil.

Place potatoes, cut side down, in the pan.

Bake for 45 minutes, or until tender.


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GFCF Mashed Potatoes

3 lbs white potatoes
1/3 cup olive oil
2 tsp garlic, minced
2 tsp seasoned salt (recipe above)
Freshly ground black pepper to taste

Peel potatoes and cut into chunks.

Place in a large saucepan.  Add enough water to cover. Cover pot and bring to a boil over high heat.

Reduce heat to low and simmer, covered, for 20 minutes or until potatoes are tender.  Drain.

Place potatoes back into pot; let dry for a minute and then add remaining ingredients.

Beat with an electric mixer on high speed until light and fluffy. 


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