Allergy Free Cornbread

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As promised, here is my new and improved Allergy-Free Cornbread recipe. Serve on its own, or use it for my Allergy-Free Cornbread and Wild Mushroom Stuffing recipe.  This Gluten-Free, Top 8 Allergen-Free, and Vegan recipe is a revision of my Cornbread Sticks recipe from The Allergen-Free Baker’s Handbook. I’ve altered it to be made with more readily available ingredients: Canola Oil in place of Spectrum Organic Palm Shortening, and King Arthur Gluten-Free Multi-Purpose Flour can be used instead of my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend.  For this recipe, you can use either an 8-inch cast iron skillet (see below), or 2 cornstick pans, or an 8 x 8-inch square pan.

 

Allergy-Free Cornbread

 

1 cup rice milk

1 tablespoon freshly squeezed lemon juice

1 cup yellow cornmeal

1 cup King Arthur GF Multi-Purpose Flour, or my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend (this will make for BEST texture but any are fine!)

1/4 cup granulated sugar

1/2 teaspoon xanthan gum

1 tablespoon double-acting baking powder

1 teaspoon salt

1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

1/3 cup canola oil

 

1. Preheat oven to 425°F. Preheat pan.

2. Combine rice milk with lemon juice. Set aside.

3. Whisk together cornmeal, flour mix, sugar, xanthan gum, baking powder, and salt in a large bowl.

4. Add the rice milk to the mixture and stir to combine.  Add the egg replacer and the canola oil, and stir a few times until smooth. Remove the heated pan(s) from the oven, and grease liberally with baking spray or oil.  Fill pan with batter, smooth surface, and bake about 25 minutes, until golden.

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Allergy-Free Cornbread Copyright © 2013 by Cybele Pascal. Cornsticks photo credit: Chugrad McAndrews.

Allergy Free Halloween Cupcakes

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Still looking for a safe treat for your Halloween party? These Top 8 Allergen-Free Gluten-Free Cupcakes are easy to whip up, and so very festive. Top them with your favorite Halloween party favor (such as a plastic spider or bat ring), and you’ve got a perfect Halloween party treat.

Halloween Velvet BooCakes

Free of the top 8 Allergens, Gluten-Free, and Vegan, but full of flavor and fun.

1¼ cups + 2 tablespoons my Basic Gluten-Free Flour Mix  or Authentic Foods GF Classical Blend
2 tablespoons unsweetened cocoa powder
¼ + 1/8th teaspoon xanthan gum
¾ teaspoon double-acting baking powder
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup rice milk
¾ teaspoon cider vinegar
¼ cup + 2 tablespoons dairy-free, soy-free
vegetable shortening
¾ cup granulated sugar
2¼ teaspoons Ener-G egg replacer mixed with 3 tablespoons
rice milk
½ teaspoon pure vanilla extract
1 tablespoon natural red food coloring
1 recipe Velvet Frosting (recipe follows)
- Natural orange food coloring

1. Preheat oven to 350 degrees. Line a muffin pan with 12 liners.

2. Measure out flour mix by spooning flour into a dry measuring cup and leveling it off with the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.

3. Combine the rice milk and cider vinegar. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the natural red food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.

5. Divide batter equally among muffin liners, smoothing down the surface with a frosting spatula or butter knife.

6. Bake cupcakes in the center of preheated oven for 18 minutes, rotating the pan halfway through baking time.

7. Let cool in the pan on a cooling rack about 5 minutes. Transfer cupcakes to cooling rack to cool completely before frosting.

8. Once the cupcakes have cooled completely, frost with Velvet Frosting. Top each with a Halloween party favor. Once frosting has set, store covered at room temperature. Extras can be frozen for eating later.


Velvet Frosting

ENOUGH TO FROST 12 CUPCAKES

½ cup dairy-free, soy-free vegetable shortening (like Spectrum)
- Pinch of salt
1½ cups confectioners’ sugar
1½ tablespoons rice milk
1½ teaspoons freshly squeezed lemon juice
½ teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.

2. Add the confectioners’ sugar in three batches, beating after each addition.

3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.

4. Add a few drops of natural orange food coloring to the frosting until desired shade has been reached. Frost cupcakes and decorate with Halloween party favor.

 

Allergy Free French Apple Cake

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French Apple Cake is a rich tasting healthy cake that is wonderful for teatime, as a seasonal dessert, or perfect for celebratory brunches. I’ve whipped up a gluten-free, vegan, and top 8 allergen-free version that will knock your socks off.  Allergy-Free French Apple Cake is one of my new favorites, and as apple season comes into full swing, I hope it will be one of yours’ too!

The key to this cake is precooking the apples for 3 minutes in the microwave.  This ensures you’ll have tender apples without them releasing too much moisture into your cake.

 

Allergy-Free French Apple Cake

Serves 8 to 10

prep time: 20 minutes

bake time: 60 minutes

 

2 large granny smith or other large baking apples (1 lb), peeled, cored, cut into 8 wedges, and sliced 1/8th inch thick crosswise

2 teaspoons brandy (Calvados if you have it)

¾ teaspoon freshly squeezed lemon juice

2 cups Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix

½ teaspoon xanthan or guar gum

1 Tablespoon double-acting baking powder

1 teaspoon salt

¾ cup dairy-free, soy-free vegetable shortening

¾ cup firmly packed light brown sugar

½ cup plus 1 Tablespoon granulated sugar

4 ½ teaspoons Ener-G egg replacer mixed with 6 Tablespoons rice milk

1 teaspoon vanilla extract

¾ cup rice milk

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1. Preheat oven to 350°F.  Line a rimmed baking sheet with aluminum foil.  Grease a 9-inch springform pan, sprinkle with a little gluten-free flour mix, tapping out any extra, and place prepared pan onto baking sheet.

2. Place apple slices in a microwave-safe pie plate, cover and microwave 3 minutes until apples are slightly tender and pliable, toss with brandy and lemon juice, and set aside on a wire cooling rack to cool.

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3. Whisk together flour mix, xanthan gum, baking powder, and salt. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment, combine shortening, light brown sugar, and ½ cup of the granulated sugar.  Mix on medium-high speed for 1 minute, or until fluffy. Whisk egg replacer with 6 Tablespoons rice milk, till frothy.

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5. Add egg replacer and vanilla extract, and mix for 20 seconds.

6. Reduce the speed to medium and beat in one-third of the flour, mixing for 15 seconds.

7. Add half the rice milk, mixing for 20 seconds.

8. Beat in half the remaining flour, then the remaining rice milk, and finally the remaining flour mixture, scraping down the sides of the bowl as necessary.

9. Scoop out 1 1/3 cups of the batter and set aside.

10. Using a rubber spatula, gently fold cooled apple slices into the remaining batter. Transfer to the prepared springform pan, smoothing batter evenly to edges of pan.

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11. Top with the reserved batter, using an offset spatula or rubber spatula to smooth batter evenly to edges of pan. Sprinkle top evenly with the remaining 1 Tablespoon of granulated sugar.

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12. Bake in center of oven until top is golden and pulling away slightly from the sides of the pan, and a toothpick inserted into the center of the cake comes out clean, about 1 hour.   Transfer cake pan to a wire cooling rack. Let cool about 10 minutes, then run a butter or pairing knife around the sides of the pan, and let cool completely, 1 to 1 1/2 hours.  Cut into wedges and serve. Store covered with a cake dome at room temperature.  May be reheated at 350°F for 10 to 15 minutes the following day to freshen and be served warm.

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Allergy-Free French Apple Cake  © 2012 by Cybele Pascal Photos by Stephen Scott Gross

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available atWhole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.