Posts Tagged ‘casein free’

So first of all I’d like to point out that for once I have a decent photograph posted here.  I’ve learned that it’s not actually entirely my fault that all of my photos turn out, well, um, poorly.  I used a decent camera for the first time last night and, well, you can judge the results for yourself.  Now that I have something decent to use hopefully the quality of photos you find here will improve.  And now you can all see what these items actually look like (i.e. like it wasn’t some back-alley bakery pumping these things out).

This works really well as a breakfast bread.  It is a relatively milk-tasting bread.  Some toppings that would go really well on this would be an apple butter or pumpkin spice butter (published here in a separate post on September 21).

The reason I am now using oats in my recipes is because I’ve finally found some gluten-free oats here in Canada!  This is big news.  Really.  The brand is Only Oats and they are available at Bulk Barn stores across Canada.  For more info or to make a purchase visit their website http://www.onlyoats.ca/ 

I still tend to use eggs in my recipes, especially when I’m making a loaf like this or a cake.  The lift that eggs give to baked goods simply can’t be mimicked.  However, if you cannot tolerate eggs you can use an egg substitute such as flax meal, apple sauce, or Ener-g Egg Replacer. 

In general, if a recipe calls for only one or two eggs, they can be replaced without compromising the integrity of the recipe.  If more than two eggs are called for, it becomes more and more difficult to replace them.  However, substitutes can be found, although a little bit of experimentation may be necessary.

Pumpkin Oat Bread

Inspired by a recipe found in Living Without magazine

1 cup sorghum or quinoa flour¼ cup tapioca starch

¼ cup arrowroot

¼ cup brown rice flour

1 tblsp baking powder

¼ tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

1 tsp ground cloves

¼ tsp sea salt

½ tsp nutmeg½ tsp xanthan gum

1 cup boiling water

½ cup gluten free rolled oats or quinoa flakes

3 eggs (or 2 eggs and increase xanthan gum to 1 tsp – 3 eggs really holds it together well)

1 cup pumpkin puree

2 tblsp canola oil

¼ cup honey

2 tblsp pumpkin or flax seeds


Preheat oven to 350°F.   Place one of the oven racks into the middle of the oven.

Lightly grease 1 large loaf pan with your oil of choice. 

In a small bowl, pour boiling water over the oats and let mixture stand for 20 minutes.  If using quinoa flakes, let stand for 5 minutes.  If there is any easily apparent excess water in the bowl after the soaking period, gently drain the water off.  Do not press down on the oats to remove excess water.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, salt, and xanthan gum.

In a small bowl, whisk together eggs, pumpkin puree, oil, and honey.  Stir in the oat mixture. 

Do not combine the liquid and the dry ingredients until you are ready to pop them into the oven.  Combining the wet and dry ingredients immediately activates the baking soda and the life it gives the loaf will be lost.

Stir the wet mixture into dry ingredients until just moistened and fully combined.

Spoon batter into prepared pans and sprinkle pumpkin/flax seeds on top.  Place pans in preheated oven and bake for 35- 40 minutes until done.  The top will be golden brown and your kitchen will be filled with the aroma of the spices.  It is easy to underbake this loaf, so I recommend leaving it in for 5 for minutes, no matter how long you have been baking it.

Cool in the pan for 1 hour before turning out onto a wire rack to cool completely.  Use a knife to loosen the sides from the pan before turning out.  Try to lift the loaf out of the pan to avoid losing seeds.  Cool the loaf completely before cutting (otherwise it will crumble and simply fall apart), approximately 3 – 4 hours.


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This is yet another recipe that really couldn’t be easier to make, yet has maximum impact on the tastebuds!  Additionally, the recipe can be easily modified to match your specific tastes and allergies.

You can use any type of nut butter you desire; Sunbutter also works really well, but something like tahini would be too runny.

You can use any type of milk that you prefer, as long as it is not flavoured.

You can use any type of chocolate that you like.

The measurements used in the recipe are really the only things that are fixed – everything else can be modified.

It is not necessary to own a mini-cupcake pan.  You can just purchase the little mini-liners and fill them carefully by hand.  The only real benefit of the mini-cupcake pan itself is that it makes the job less messy.

Maggie’s Peanut Butter Cups

2 cups chocolate chips or chocolate that has been cut up into smaller pieces (this makes melting the chocolate that much easier)

1/4 cup milk of choice

1/4 tsp flaky salt, such as sea salt or kosher salt

Approximately 3/4 cup nut butter of choice

Line mini-cupcake pan with mini-cupcake liners. 

Place chocolate in a glass bowl and microwave for approximately 1 – 1 1/2 minutes.  Keep a very close eye on the chocolate in the microwave, as it can burn very easily.  Even if the chocolate does not look like it has melted, take it out of the microwave after 1 minute and stir it around; sometimes this is all it takes to complete the process.  If you prefer, you can melt the chocolate in a double-boiler on the stove-top.

Once the chocolate has melted, add your milk of choice and salt.  Stir to combine.

Using 2 teaspoons, spoon half a teaspoon of chocolate into each mini-cupcake liner.  Once this step has been completed, add 3/4 – 1 teaspoon of nut butter to each mini-cupcake.  Use the rest of the chocolate to cover the tops of each cup.

Refrigerate the cups until they are set (at least two hours).

If you are using a nut butter that is not very runny, you can do the same thing that I did.  I filled each liner about half-way with chocolate, then simply took 3/4 teaspoon of the nut butter, formed it very lightly in my hands into a ball, and pushed it down into the centre of the cup.  This eliminates a lot of fussing about.  However, this will only work if the nut butter is not runny.

If your nut butter is more on the liquid side, the above method will not work because the butter just sits on top of the chocolate.  The end result is a runny cup…a bit like the one I have pictured above!

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Pumpkin is delicious.  It’s a fact.  I just can’t help but to continue to experiment with it.  It adds so much flavour and moisture to baked goods.

It’s the holidays, so my diet has been, well, not so good.  This recipe uses 2 eggs, and the glaze does use icing sugar, so it’s a bit of a cheat, but it is so worth it!  The cake is nice and light (thank you, eggs), and the glaze is truly the perfect accompaniment to the flavours of the cake.

I had my final test run with this cake today, and realized why I like it so much: it’s like a giant pumpkin pancake with gooey maple syrup.  If that sounds good to you, than this is the cake for you.

It is important to use only either soy, a nut milk that is high in protein (5 g of protein/cup), or hemp milk to make the “buttermilk”.  The acid reacts with the protein in the milk, so something like rice milk will not produce the desired effect.  Soy milk works the best, as it is the highest in protein. 

I have been trying to determine how much protein homemade almond milk has in it, but have not been able to find an accurate number.  However, I have discovered that some almond milk producers don’t use actual almonds to produce their milk.  They use some kind of almond paste instead because it’s cheaper.  With this is mind, making your own nut milks at home is probably the best idea.  This way, you can get the most nutritional value out of the nut, as well as control the consistency and sweetness of the milk.

It is a real crowd pleaser; it has been tested on people with “normal” diets, and passed with flying colours.  Enjoy!

Pumpkin Cake

1 cup brown rice flour

1/3 cup coconut flour

1/3 cup millet flour

1/3 cup arrowroot starch

1/2 tsp xanthan gum

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp ground ginger

3/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

6 tblsp coconut oil, not melted

1/4 cup agave

2/3 cup pumpkin purée

2 eggs *if you must replace the eggs, use 1/2 cup unsweetened apple sauce

1/3 cup soy, nut, or hemp milk

1 tblsp apple cider vinegar (or lemon juice, in a pinch)

1 tblsp vanilla extract

First make the “buttermilk”.   In a small bowl, combine your milk of choice and the apple cider vinegar.  Set aside for 15 minutes.

Preheat oven to 400°F.  Lightly grease a cake pan.

Whisk all of the dry ingredients together in a bowl.  Add in the coconut oil, and mix it in with your fingers (you can cut it in, if you, unlike me, have the patience for this).  The dough will be slightly crumbly and resemble coarse sand.

In a separate, smaller bowl, mix together the pumpkin purée, eggs, agave, vanilla extract, and “buttermilk”.

Add the wet ingredients to the dry ingredients, and stir to combine.  The dough will be slightly wet, but will hold its form fairly well.

Scoop dough into cake pan.  Pat down with wet fingers to ensure smooth surface on top, if necessary.  Brush the top of the cake liberally with your milk of choice, to ensure that it doesn not burn.

Bake for 20 minutes at 400°F.  Reduce heat to 350°, and cook for an additional 10 minutes.  The cake will be golden brown on top and your kitchen will be very aromatic!  The cake is finished when a toothpick comes out without any crumbs stuck to it.

Let cake cool for ten minutes in its pan on a rack.  After ten minutes, turn the cake out and let it cool completely.

Maple glaze

1/2 cup pure maple syrup

1/2 cup icing sugar (or your solid sugar of choice – I used jaggery)

Combine the two sugars in a small pan and heat on the stove until combined.  Let the syrup cool for about 10 minutes before working with it.

I highly recommend piercing the cake with a knife or a toothpick all over, allowing the glaze to be fully absorbed into the cake.

Use a pastry brush to ice the cake.  Or, if you’re feeling slightly more daring, simply pour it over the cake.  Delicious!

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I have been craving chocolate chip pancakes like crazy lately, so I broke down this morning and made a batch.

Now, I will confess that this recipe is not my own.  I found it on the website for Living Without Magazine (http://www.livingwithout.com/).  The magazine looks great, but I haven’t yet been able to find it in Toronto.  Does anyone know where I can pick up a copy?  I have it on my Xmas list, though, so maybe I’ll get lucky that way!

Since the recipe is publicly posted, I figured it’s okay to reproduce it here, since I’m giving them props for it.  They call them “Favourite Pancakes”.  For some reason I haven’t quite figured out yet, there are both eggs and xanthan gum in them; when I work on my own version, I will try to omit the eggs.

Here is their recipe:

3/4 cup brown rice flour

1/2 cup sorghum flour

1/4 cup tapioca flour (I used potato starch)

1 tsp. xanthan gum

1 tblsp. baking powder

2 large eggs (they do mention you can use eggs substitutes here)

1 tsp. vanilla

3 tblsp. sugar (I used a pinch of dry stevia)

1 cup milk of choice

1 tsp. oil of choice

1. Mix together flours, xanthan gum and baking powder with a whisk in a mixing bowl.

2.  Add eggs, vanilla, and sugar.  Add milk slowly, until batter is desired thickness.  Do not over-mix or batter will become thick and stiff.

3.  Heat oil in a heavy skillet or non-stick pan.  When skillet is sizzling hot, pour in batter or drop by serving spoonfuls to make pancakes.  Spread batter out in pan if needed.  Cook until pancakes have bubbles throughout and bottoms are lightly browned.  Flip with a  spatula and cook briefly until done.

The pancakes turned out pretty well, I must say.  They were definitely light and airy, with a lot of lift to them.  The batter did get quite heavy extremely quickly.  So, I ended up adding about 1 1/2 cups of rice milk to even it all out. 

I added the chocolate chips to the cakes while they were cooking.  This is not something I’d actually recommend, as it ended up just making a big mess in my pan.  Next time, I’d just sprinkle the chips on top of the cakes when they are done.  If you warm your topping, the heat of the topping and the cakes should melt them no problem.

I found these pancakes to be VERY filling!  When I used to eat gluten, stuff like this never filled me up.  I figure that’s because I wasn’t really digesting it properly.  But these should keep you going for a looooong time!

To ensure they cook all the way through, it is definitely adviseble to spread them out in the pan.  The batter was just thicker than normal pancake batter, so it needs some help in that department.  The substitutions that I did make should not have made any real difference to the consistency of the batter.  It could have been the amount of xanthan gum.   I will continue to experiment with the recipe, because it is, generally speaking, a good base to start from.

These are a great substitute for “real” pancakes, and would be enjoyed by absolutely everyone at the table.  Here’s another bad photo of mine for your enjoyment!

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