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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
Cream of Rice Cake 
Gluten Free Donuts 
Tasty Chicken Risotto      
Gluten Free Chapati
      
 

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.

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.

Excellent as an after school snack or after a long day, this  basically Indian recipe, is mild, very gently spiced and can be enjoyed by people of all tastes. Great in nutrition and taste, this healthy snack is so easy to make.

Try!

 

 

hearty quinoa snack

Ingredients

1 cup quinoa grain

1/3 cup roasted and lightly salted sunflower kernels (seeds from which the husk or outer covering has been removed)

1medium potato, boiled and cubed.

2 level tablespoons liquid ghee (clarified butter) plus one extra teaspoon, to add to quinoa while cooking.

1 teaspoon cumin seeds (jeera)

1/4 teaspoon finely cut green chili or to taste. (Use a mild variety or seranno peppers if you like it pungent)

1 teaspoon lime juice.

1 teaspoon sugar.

Salt to taste.

1/4 cup finely cut fresh cilantro leaves and 2 Tablespoons shredded fresh coconut for garnish. (optional)

Method

In a medium saucepan, heat two cups water.  Add  one teaspoon ghee and one teaspoon lime juice to water.

Add about 1/4 teaspoon of salt, or to taste.

Carefully add quinoa to hot water.

After some water has been absorbed, cover and cook quinoa on low heat.

Once the quinoa is soft cooked, remove from heat and fluff it with a fork so that it does not become lumpy.

In a wok or pan, heat the liquid ghee and add green chilly and cumin seeds.

Add cubed potato bits and saute to coat potato with ghee.

Add roasted sunflower kernels and quinoa.

Mix gently and thoroughly on low heat.

Add more salt if required and also 1 teaspoon of sugar. If you prefer more sugar, add a little more.

Cover wok/pan for 3 minutes or so, then turn off heat

Spoon into a serving bowl and garnish with fresh, finely cut cilantro leaves and shredded fresh coconut.

Really yummy and satisfying.

 

Nobody ever tires of chocolate cake.  This one comes out especially light and fluffy….great for special occasions.

Just slather with a quick chocolate frosting or divide the batter into two pans, and put a generous layer of cream cheese frosting between two layers to make it extra special. Or do both!

You could even make it dairy free.

Every guest will just love this one, even those with zero allergies.

rich chocolate cake

Ingredients

2 cups Grandma’s Gluten free Flour

1 1/2 cups sugar

1 cup water

1/2 cup butter / margarine

1/2 cup oil   (Use 2 Tablespoons less oil if you are using the substitute mixture for Egg Replacer)

1/2 cup buttermilk (for dairy free use 1/2 cup soy milk with 1 teaspoon lemon/lime juice)

Egg Replacer equivalent to two eggs. (If egg replacer is not available, whisk together 3 Tablespoons water, 3 Tablespoons oil plus 2 level teaspoons baking powder)

4 Tablespoons unsweetened cocoa

1 teaspoon baking soda

3/4 teaspoon salt

1-2 teaspoons vanilla

Method

Pre heat oven to 350F or 180C

Bring to a boil– water, cocoa, oil and butter/margarine.

Remove from heat

Add vanilla, buttermilk and pre mixed egg replacer / substitute mixture

Sift together flour, sugar and baking soda.

Gradually fold into the liquid mixture.

Use hand mixer to make a smooth batter, if necessary.

Spoon into 2 eight inch pans.

Bake 40-45 minutes or until knife comes out clean.

Frosting

3/4 cup confectioner’s sugar

3 Tablespoons milk

3 Tablespoons oil/butter

1/2 cup chocolate or vanilla chips

Bring to a rolling boil and continue to boil for one minute.

Remove from heat, add chocolate/vanilla chips and beat well

Add 1 teaspoon vanilla if required.

Using a broad spatula dab half the frosting onto one cake while still warm. Place the second cake on top.

Use remaining frosting to cover the top cake.

Simply delicious!

Cream Cheese Frosting ….a great option

Using a whisk or hand mixer, beat together—

1 cup cream cheese

1/2 cup butter, softened

1 1/2 cups confectioner’s sugar

1 teaspoon vanilla extract.

Absolutely yummy.

SPICE IT UP!

Variety and the Spices of life

Spices are the best protective foods that Nature has given us.  In a broad sense, the word ‘spices’ encompasses a wide spectrum of herbs, roots, dried seeds, buds, tubers, rhizomes, barks and all sorts of other plant products.

Since ancient times, spices have been valued for their healing properties, and are of immense preservative value. Traders have braved the oceans to buy spices from the exotic lands of the East. Queen Isabella of Spain sent Christopher Columbus to find a newer, safer sea route to India to facilitate the trade of spices, among other goods.

Spices have great antioxidant properties, and are rich in vitamins and minerals.  They help to cleanse the blood, build tissues, prevent disease and aid in digestion.  The valuable micronutrients that spices have in them are also easily assimilated in the body.

Spices like garlic, onion, ginger, turmeric, cinnamon, thyme and basil can kill bacteria.  Scientists claim that over 75% bacteria in food are killed by spices.  When a Kansas State University microbiologist cooked a pound of hamburger with 1/4 teaspoon of garlic powder, he found that it had 90% fewer pathogens that meat cooked without spices.

Kids with food allergies and sensitivities could react to artificial preservatives and flavor enhancers.  What can be better that using nature’s flavorful preservatives, which are beneficial in so many ways.  Food thus enriched hardly needs the high sodium and high fat condiments as accompaniments.  Just cook the healthy way and Spice it Up!

Watch for my write ups on different spices which are commonly used.

Apples, pumpkins and ghostly nights….Halloween is here. Serve this fantastically tasty and easy apple dessert after trick and treating is done, to top off a special meal. This one is truly quick, simple and nourishing. Actually it’s a great dessert for any occasion…. Divali included!

Ingredients

6 medium size cooking apples. (good to have a sour variety)

4 Tablespoons dates, pitted and chopped

3 Tablespoons seedless raisins

Juice of 1 orange

Juice of 1 lemons/limes. Use 2 limes if small in size.

6 level Tablespoons brown sugar

Cream for serving.

Method

Pre heat oven to 350 F or 175 C

Wash apples, peel and core each one. If you are not using a corer, gently core with a knife to form and hollow and remove center.

Place in an ovenproof dish.

Sprinkle with lemon/lime juice.

Mix orange juice with the chopped dates and raisins.

Spoon the mixture into each apple hollow. Stuff it in as tightly as possible to get as much of it inside as possible. Add a few more dates and raisins if required.

Sprinkle liberally with brown sugar. Use a little more if required.

Bake for 40 minutes or until soft.

Serve hot with cream or ice cream.

Simply delicious!!!

 

This is a great variation of the wheat and egg free basic chocolate cake.  Orange gives a zesty, tangy, delightful flavor….very enjoyable at tea time, after school or even as a dessert or snack addition to school lunch.

 

Tea time orange cake

 

Ingredients

2 cups Grandma’s Gluten Free Flour Mix

3/4 can condensed milk (a little over 10 ounces)

1 stick (4 ounces) butter

2-3 Tablespoons grated orange zest (gently grate orange zest without including the white portion beneath)

3/4 cup fizzy orange drink (Fanta, for example)

2 level teaspoons baking powder

1 level teaspoon baking soda

1 teaspoon vanilla extract.

A few drops of yellow food color.

 

Method

Pre heat oven to 350 degrees F (approx 180 C)

In a medium bowl, sift all dry ingredients together (flour, baking powder and baking soda)

In a large bowl pour condensed milk.

Add melted butter and whisk together.

Add orange zest and vanilla extract, and mix well.

Pour in the fizzy orange drink slowly, mixing with a spoon as you pour.

Fold in dry ingredients, a few tablespoons at a time, ensuring that there are no lumps. If batter feels too thick,add a couple of tablespoons more or orange drink.

Mix well using a hand mixer for a couple of minutes.

Transfer into a 9” bundt pan or use two medium loaf pans, (8”x4”)

Bake for 45 minutes or until cake is a rich golden color, and knife comes out clean.

Simply delicious!

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