Posts Tagged ‘allergy-free’

the worst dinner guest EVER

everybody’s got one (or many) of them in their lives – the dinner guest you’re just not sure how to feed… they’re gluten-free, egg-free, nut-free, dairy-free and decided to become a vegan on top of it.

i can’t really talk :0) when people have me over for dinner i’m sure their brain starts to boil trying to figure out something i’m not allergic to!

(THIS POST) couldn’t have gone up at a better time – highlighting 5 meals that can feed nearly anyone and 5 desserts nearly anyone can love

my RECIPE page is filled with ideas for feeding these specific types of dinner guests, so if you don’t find what you’re looking for on the post mentioned above, check out my page for some more tasty ideas! or send one of your favorite recipes my way – i have quite a nack for converting them to allergy-free

fresh pasta’licious

i’ve been on this one for a while now to wow me and my readers with one of her tasty recipes – always concocting something new, interesting and delicious in the kitchen i grew up in… and i wonder where i get it from

with no further adieu – another lil’ som’somn from my mama dukes – take it away Susie!


I have family and friends who have allergies to the common ingredients found in semolina flour-based pasta (wheat, gluten and eggs). There are rice pastas available in local foodstores, however, their sentiments for fresh-made pasta inspired this cook and her KitchenAid to develop our own Allergy-Free Fresh Pasta. After some experimenting with different combinations of ingredients, this recipe comes very close to true semolina pasta, holds up well while cooking, has a nice, silky texture and is delicious.

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4 T. EggReplacer in 12 T. water, (let stand until thickens)
4 T. Ground Flaxseed in  12 T. hot water (let stand until thickens)
4 tsp. Xanthan Gum (this recreates the “gluten” necessary to make your pasta dough elastic)
2 c. Stone Ground White Rice Flour
1 c. Potato Starch
1 c. Tapioca Flour
1/2 c. Water
4 tsp. EVOO
1 tsp. Salt

1) Attach your flat blade to your KitchenAid. Add the Rice Flour, Potato Starch and Tapioca Flour into the mixer bowl. Place your pouring shield on top of the bowl. Mix at power #2 for 1 minute. With the pouring shield still in place on the mixing bowl, turn on to power #2, add in the EggReplacer and Ground Flaxseed mixtures, Xanthan Gum, water, EVOO and salt.
2) Mix for 2-4 minutes until all the ingredients are coming together and starting to form small groups of dough balls. Add small amounts of water in increments if the dough is still in many small, dry particles vs. more moist, starting to form into dough balls.
3) Turn off machine, and switch to the kneading hook. Knead for another 2-4 minutes. At the end of this cycle, the dough should be formed in almost a composite dough ball. Take the dough out of the bowl, place on a pastry or bread cutting board, and knead the dough ball by hand for 2 minutes. It should be a nicely formed, pliable, smooth dough ball.
4) Cut into 8 pieces. One at a time, take a piece, and roll out the ball out with a rolling pin until it’s about 1/4″ thick. When done rolling each piece, remove the kneading blade, and insert the the pasta roller attachment. Turn the pasta roller dial setting to 1, the power setting to #2, and proceed to place the dough through the kneader. Repeat this cycle with each piece another 2 times. The pieces will get longer and longer with each pass. You can cut in half to be able to handle easier. Lay each piece flat on a waxpaper-covered cookie sheet until ready for the next cycle.
5) Turn the pasta roller dial setting to 4, the power setting still at #2. Run each strip through this cycle 2 times each to reduce the width of the pasta to be ready to run through the fettuccine attachment.
6) Cover a another cookie sheet with waxpaper. Attach the fettuccine cutter.
7) With the power setting still at #2, run each piece through the fettuccine cutter. Catch each pasta “nest” on the cookie sheet as it comes through the cutter. Cover each nest over with paper towels and let all dry until stiff enough to handle without breaking. Place portion sizes that work well for your serving needs in ziplock bags to freeze until ready to cook.

Cooking the already made pasta:
As this pasta is not as dense as semolina flour pasta, it cooks very fast. After your water comes to a hard, rolling boil, add 1 T. EVOO and the pasta. Cook 2 minutes, or even less. Drain into a colander. No rinsing needed. Season as your prefer and serve immediately.

~*Bon Appetit!*~

i can attest to the tastiness of this recipe – i QC’d some on sunday afternoon :0)
and plan on having one of my frozen baggies of pasta accompanying some homemade sauce for dinner tonight!

improvised croutons

what do you do when you have a crazy craving for some croutons but can’t find any in the store without wheat?

you MAKE them!

check out this super simple recipe created by your’s truly – my mama dukes! she made me a batch for this past weekend’s festivities, which i am still nibbling away on – not much left though :0)

AF (allergy free) CROUTONS

1 loaf of any type of AF bread
1/2 c. extra virgin olive oil
1 T. each of of these (mix n’ match to your taste-buds)
– pepper
– salt
– onion powder
– chopped basil
– chopped parsley
– oregano
– thyme

Cube the loaf of bread and place into a mixer with the mixer blade attachment.
Turn the mixer on low and quickly pour in the EVOO and sprinkle the herbs onto the cubes, just until everything is coated.
Spread the mixture onto a baking sheet and place in a 400* oven for 45 minutes, or until crisp, turning everything over with a spatula a few times while baking.
Let cool, pick out the cubes and store in an airtight container (or grab a handful to munch on!).
Another bonus – the crumbs that are leftover from it all become homemade bread crumbs!

sweet n’ spicy wings

this past weekend we hit up a potluck holiday fiesta… it took me all of 3 seconds to decide what i’d be bringing along

seriously – WHO doesn’t like wings?! and if you don’t let me know, i’ll eat your portion for you :0)

i whipped up a batch of these babies and boy were they tasty! just the right amount of hotness mixed with the right amount of sweet… def going to be making these for many more parties to come!

makes about 48 pieces

6 lbs. chicken wings, separated at joints, tips discarded
1 1/2 c. hot sauce
3/4 c. butter
1 c. honey
1 t. onion powder
1/2 t. ground black pepper
1 t. cayenne pepper

Directions (for grilled wings):
Preheat outdoor grill to high heat.
Lightly oil grill grate. Grill each piece of chicken for 8-12 minutes per side.
Place chicken in a serving dish/platter.

Directions (for baked wings):
Preheat over to 400 degrees.
Place chicken wings on a non-greased cookie sheet.
Bake for 45 mins. to an hour, turning once.
Place chicken in a serving dish/platter.

Directions (the sauce):
In a saucepan over medium heat, mix the hot sauce, butter, honey, onion powder, black pepper and cayenne pepper.
Simmer for about 10 minutes then pour sauce over the cooked wings, toss lightly to coat.


chocolate ginger mini cakes

yes, mini cakes, not mini CUPcakes…

why? i was wondering the same too before i cooked them, but then soon found out that these def turn out with more of a cakey-like texture, versus the super fluffiness you commonly find in a ‘cupcake’ – and then, the MINI CAKE was born!

these tagged along to Thanksgiving dinner with me, i plotted ahead by making a double batch to bring to the hubster’s surprise bday party this weekend… which btw, if you ever want someone to spend your money and throw a sick party, hit me up! i love putting those things together, and i spare no expense in attention to detail, just ask my cousin who was forced into helping me tape 80’s TV show cutouts onto solo cups so everyone could have a little something to talk about while they were sipping their punch :0)

moving on… here’s the recipe for these tiny bits of goodness, i have a hard time not eating just one – heck, its holiday season, time to indulge, right?!


3/4 c. self rising blend flour
1/2 c. sugar
2 T. cocoa powder
1/2 t. baking soda
1/2 t. ground ginger
1/4 t. ground cinnamon
1/4 t. ground allspice
1/4 t. salt
3 T. canola oil
1 1/2 t. cider vinegar
1/2 t. vanilla extract
1 c. confectioner’s sugar
1/4 c. finely chopped candied ginger

Preheat oven to 350 degrees.
Mist 2 12-cup mini muffin trays with cooking spray or place wrappers in there.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, ginger, cinnamon, allspice, and salt.
In a small bowl, whisk together 1/2 c. water, the oil, vinegar, and vanilla extract.
Pour the wet mixture into the dry mixture and stir to combine.
Fill the muffin cups about 2/3 full with batter.
Bake 12 or so minutes, until cooked through.
Place trays on a wire rack for 5 minutes to cool, then turn cakes out to continue cooling on racks.
Whisk together the confectioner’s sugar and 2 T. water to create the icing.
Drizzle over cakes while they are still a bit warm and top with a pinch of the candied ginger.


PS ~ Happy Birthday JC ~ and no you will not be forced to eat these again tonight for your actual birthday dinner and dessert :0)

cornbread stuffing

what did you make for your thanksgiving dinner?! i got off easy by being able to grub off of my parents two turkeys and smorgasbord of apps, sides, desserts… but i couldn’t go empty handed!

the app i brought, Bacon Wrapped Apricots with Sage, turned out to be so incredibly tasty… but really, is anything wrapped in bacon not good?!

i also brought along some cornbread stuffing, honey roasted vegetables AND ginger chocolate mini cakes. but i cant overwhelm you with all of the goodness in just one day, so the other two recipes will be coming through the week.

for now:


Cornbread Ingredients:
3 c. cornmeal
2 T. ground flax seeds
1/2 t. each baking soda, baking powder, and salt
1 t. each of dried parsley, sage, rosemary, and thyme
2 c. plain coconut milk
1/4 c. coconut milk yogurt
1 T. olive oil

Cornbread Directions:
Whisk dry ingredients together then add wet.
Mix the batter thoroughly then leave it to rest for about twenty minutes.
Spread the batter on a cookie sheet with a silpat on or some cooking spray.
Cook at 400 degrees for about a half hour or until it looks done.

While the cornbread is cooking, you can work on the rest of the dish–>
The ‘while the cornbread is cooking’ Ingredients:
1 medium onion, diced
3 c. butternut squash, diced
4 stalks of celery, diced
4 carrots, diced
1 large shallot, minced
1 T. coconut oil
1 T. honey
2 t. balsamic vinegar
salt & pepper to taste
The ‘while the cornbread is cooking’ Directions:
Heat the coconut oil over low-medium heat.
Add onions and honey and cook until onions are translucent.
Add squash and continue to cook until it begins to soften.
Add the celery, some salt and pepper, and balsamic vinegar, cook and stir for about 5 more minutes.
Add the carrots, shallots, and 2 1/2 cups water.
Bring this to a boil then turn down to a simmer for about 5 minutes.
The REST of the Ingredients:
1/4 c. nutritional yeast
1 t. each of dried parsley, sage, rosemary, and thyme
salt and pepper to taste
The REST of the Directions:
When the cornbread is done, cut it into pieces and toss into a big bowl.
Add nutritional yeast, herbs, salt and pepper.
Stir in the veggie mixture.
Put in an oven safe dish, press everything down, cover with foil.
Bake in 400 degree oven for 15-25 minutes, then remove foil and broil for about 5 minutes.

this for that: FLOUR

the sixth (and FINAL) installment of the series – some more ‘tweaks‘ for your cooking reference


Flours – this post is going to be quite a bit longer than the other ones, there are different methods to cover – who knew not all flours are created equal?!

All-Purpose Blend:
use in place of white or wheat flour

1/2 c. rice flour
1/4 c. tapioca starch/flour
1/4 c. corn or potato starch

High-Protein Blend:
use for things requiring more elasticity, like wraps and pie crusts
1 1/4 c. bean, chickpea or soy flour
1 c. arrowroot, corn or potato starch
1 c. tapioca starch/flour
1 c. white or brown rice flour

High-Fiber Blend:
use for things like breads, pancakes, snack bars, and cookies containing chocolate, warm spices, and fruits
1 c. brown rice or sorghum flour
1/2 c. teff flour
1/2 c. millet flour
2/3 c. tapioca starch/flour
1/3 c. corn or potato starch

Self-Rising Blend:
use for muffins, scones, cakes, cupcakes, or anything that uses baking powder
1 1/4 c. white sorghum flour
1 1/4 c. white rice flour
1/2 c. tapioca starch/flour
2 t. xanthan or guar gum
4 t. baking powder
1/2 t. salt

~*Xanthan or Guar Gum*~
this recreates the ‘gluten’ for elasticity in your dough
add 1/2 t. per c. of flour blend for cakes, cookies, snack bars, muffins, quick breads
add 1t. per c. of flour blend for yeast bread and pizza dough


I really hope this series will assist in adapting tasty bits of goodness for the allergy/intolerant/vegan or ‘just looking to try new things’ people in your lives!