Sometimes the challenge of eating allergy-friendly and gluten-free is all about making smart choices. You begin to look at certain types of cuisine with a fresh eye because they just might be naturally free of certain allergens. For example, Mexican food relies heavily on the gluten-free grain corn. So it’s a pretty safe bet that you can find traditional recipes that are already gluten-free. This lovely Mexican chicken soup derives from the Yucatan, and is naturally allergy-friendly. If you choose your chicken stock wisely, it’s also easily gluten-free.
If you are allergic to corn, but can eat gluten, instead of corn tortillas, swap out regular flour tortillas. And if you can’t eat either, well then, try my recipe for gluten-free (corn-free) tortillas, here.
(Gluten-Free, Dairy-Free, Egg-Free)
It’s cold out, even by Los Angeles standards. So I’ve been thinking a lot about soup. This week, I was drawn by the lure of “mock” cheddar. That’s right Mock Cheddar. If you haven’t already heard, there’s a new kid in town, by the name of Daiya, and it’s changing the face of dairy-free living.
Daiya is a new dairy-free, vegan, soy-free cheese product that has revolutionized the way I think about pizza, pasta, and in this case, cheese soup. Daiya’s greatest strength is that it melts, just like normal cheese, which up till now has been virtually impossible with vegan cheeses. I chose to whip up an Allergen-Free Broccoli Cheddar Soup, to see how this new product would perform when it was required to not only melt, but to disappear into the soup completely. Suffice it to say, it rose to the challenge, and then some.
A few months ago, a reader asked me to come up with an allergen-free version of her favorite baked casserole, which was dependant on Campbell’s Cream of Mushroom Soup. I told her to sit tight, I’d get to it, and made a mental note to come up with a substitute for condensed soup. So when “alleycat” challenged me to come up with Cream of Mushroom Soup on my Food Allergy Recipe Challenge over at Martha Stewart’s Whole Living Daily, I jumped at the opportunity to work on two requests at once.
I guess I bargained that on some subconscious level, I’d been working on the recipe for several months already. Thankfully, I was right, and the soup is truly delicious. The challenge here was to replicate the creaminess of cream (and oftentimes, egg yolks) that cream of mushroom soup is dependent upon. Also, I needed to find an alternative to all-purpose wheat flour, which is the traditional thickening agent. Luckily, tapioca starch/flour is a great gluten-free thickener, and quick-cooking tapioca can create the richness, and texture of the cream and eggs. I left this recipe kid-friendly in flavor, but if you like, feel free to top off each bowl with a Tablespoon of dry sherry, and a sprig of fresh thyme. (more…)