Sunday, November 27, 2011

Doing Without and Inspiration

Ever since we started down this path of food restrictions, there are certain things with which we have "done without" in the food department. Some of these things, we have managed to "replace"- bread, stuffing, cookies.
One of the things that really irritated me was the lack of truly easy gluten, dairy, egg and nut free pie crusts. The majority of pie crusts which were gluten and dairy free seemed to be based on nuts or contain eggs in some way.
Some years ago, I came across a recipe for rice based tortillas. I entered it into a recipe database website I was intending to use for menu and grocery planning where my friend, Lisa, stumbled upon it. She simplified the recipe, decreasing the number of flours from five to two, and mentioned that she might try using it as a pie crust as it was nice and pliable and easily handled. I recently asked her how that had worked out and she said it hadn't been great- it was tough. I thought perhaps I knew the problem and so I set about to test my theory. I have since used the recipe to make jelly tarts, turkey pot pie and pumpkin pie. Soon, in preparation for the holiday season, I will be using it again to make butter tarts- a treat served during the holidays in my family which has been sorely missed and now will no longer be.

Tortilla turned Pie Crust:

1/2 cup white rice flour
1/2 cup tapioca starch
1/4 cup potato starch
1/4 tsp sea salt
1/4 tsp xanthan gum
1 tsp baking powder

Mix together well.
Cut in:
1/2 cup Crisco
until mixture resembles fine crumbs.
Mix in 1.5 tablespoons of water. Form into a ball, cover with plastic wrap (or leave in bowl and cover with a towel) and chill for 1/2 hour before rolling out between 2 sheets of wax paper.
Makes one double crust.

Sunday, January 30, 2011

Cheesy Bread Fingers

4 slices Ener-G Tapioca Bread
1/4 cup Earth Balance spread
1/2 teaspoon granulated garlic
1 teaspoon dried parsley
2-4 tablespoons Daiya mozzarella-style shredded cheese (to taste)
2-4 tablespoons marinara sauce

Set oven to broil (high) and move rack to top position. Mix together the Earth Balance spread, garlic and parsley while your bread is toasting (in a toaster). Butter bread with this mixture then sprinkle with Daiya cheese. Place on a broiling pan and under the broiler for 2 minutes, or until cheese is melted. Cut into "fingers" and serve with marinara sauce for dipping.

Sunday, January 23, 2011

Kathy's Recipe Box

Anyone with food restrictions who has ventured to Kathy's Recipe Box will tell you what an invaluable resource it is. Unfortunately, Kathy's site was hit repeatedly by some viruses and lost a whole lot of data. As a result, the site has recently moved. I have updated my link under "Allergy Blogs" to reflect this. I don't believe she has EVERYTHING up which she had on her old site, and it's possible (don't quote me on this but...) some of the recipes which were on her old site are lost forever as she sometimes posted them only to her site, without writing them down on paper any place. In addition, she has been struggling with some health problems recently in "real life", so please try to be understanding if her posting is not as frequent as it was not so long ago.
Regardless, if you have been there, you also know that Kathy's recipes are delicious and her blog is absolutely worth following.