Search “donut muffin” in Google Images, and you’ll come up with literally hundreds of lovely recipes. It seems just about every food blogger has tackled this charming old-fashioned treat.
Supposedly the donut muffin was born early last century, when a baker had leftover donut batter and not enough time to fry it all, so she poured it into a muffin tin. What a happy accident. (more…)
So when a reader requested Gluten-Free, Allergy-Free Meatballs or Meatloaf, there was no question as to which I’d choose. I knew I’d be going for the diminutive meatballs. There wasn’t even really a question of how to make them allergen-free. I often use cornflakes in place of wheat bread crumbs in chopped meat recipes, as it binds, without being boggy. And Ener-G egg replacer does a fantastic job of replacing the traditional egg.* If you can’t eat corn, substitute brown rice bread crumbs instead. And don’t worry; you won’t miss the lack of Parmesan cheese in this one tiny bit. (more…)
Pita bread is a perennial favorite, but thus far, I hadn’t found a recipe for Gluten-Free, Allergy-Free Vegan Pita Bread. However, I’d been asked for the better part of a year to create just such a recipe, so that those on Gluten Free and Allergy Free diets can dunk, scoop, and stuff their pita pockets, along with the rest of the world. (more…)
Do you have a picky eater in your household? I know I do. My food allergy kid, Lennon, is very “particular” about what he will and won’t put in his mouth. And I know I’m not alone. I’ve had quite a few requests on this blog for kid-friendly, allergy-friendly healthy recipes that will entice your finicky kid to EAT.
Enter the Allergy-Free Protein Smoothie. (more…)
I’m baking up a special dessert that one would never imagine could be made Allergy-Free. Boston Cream Pie! That’s right, allergy free, gluten free, vegan Boston Cream Pie!
I’m from Boston, where this dreamy creation is our favorite traditional dessert. Boston Cream Pie is actually a cake; two layers of tasty yellow cake, filled with a fluffy pastry cream, and topped with a luscious chocolate glaze. But it’s usually heavily dependant on such top allergens as wheat, dairy, eggs, and sometimes soy. So as a tribute to all of us out there living with food allergies, I’ve come up with a version of this special treat that is free of all top allergens. Bake it and celebrate how delicious allergen-free can be! (more…)
My last allergy-free donuts, “Gluten Free Vegan Baked Cake Donuts“, really pleased my kids. This new recipe for Gluten-Free VeganÂ Yeast Donuts, really pleased my husband, Adam, who grew up working at flea markets every weekend in New York.
Adam took a bite and said they tasted just like Zeppole, the Italian-American ricotta cheese-based donuts. Luckily, my husband loves Zeppole, and thinks it’s pretty cool that I’ve replicated the flavor with absolutely no eggs, gluten (which he is intolerant to), or dairy (which he is allergic to). So let’s just call these Zeppole-Style Gluten-Free Vegan Yeast Donuts. Whoa, that’s a mouthful. Forget about saying it; just pop a donut hole in your mouth instead. Enjoy, and pretend you’re at a street fair, or flea market, or perhaps even an amusement park somewhere on a hot summer night.
I’ve often said “you can work without eggs if you have wheat, you can work without wheat if you have eggs, but what do you do if you can’t have either?”. I spend my days finding ways to bake and cook without wheat (gluten) AND eggs. (and also without dairy, soy, tree nuts, peanuts, fish, and shellfish, but that’s not really relevant here!). I’ve gotten pretty adept at baking without these two mainstays of western baking, and actually delight in baking allergy-free, and vegan. But what about breading for our favorite entree comfort foods? Again, reliant on the wheat/egg duo of binding, and breading for the resultant crunchiness. Well, many years ago, when I was writing my first cookbook, The Whole Foods Allergy Cookbook, I discovered that I could make a “mock egg” for breading purposes, by emulsifying olive oil and rice milk. It worked like a charm, and I’ve been doing it ever since. Read on to find out how to make homemade allergy free, gluten-free chicken tenders, the ultimate in kid-friendly finger food. Enjoy!
In honor of Food Allergy Awareness Week, I thought it only fitting that I should post one of my favorite allergen-free recipes which I shared last year on the MARTHA show. I’m posting the recipe here for the first time, and also the link to the video, so you can follow along if you like. This “buttery” moist gluten-free, vegan coffee cake is the perfect treat for any weekend brunch, or bake it up and eat yourself this week along with your family, in honor of all those we love living with Food Allergies.
After a whirlwind weekend in Chicago, I’m back from a super fun time at the Gluten and Allergen-Free Expo, where I met up with many of my favorite colleagues in the world of Allergen-Free and Gluten-Free Cooking. It was fabulous to hang out with the talented Elana Amsterdam of Elana’s Pantry, (come back next week to enter for the giveaway of her brand-spanking-new book Gluten-Free Cupcakes). Also thrilled to meet the lovely Amy Green of Simply Sugar & Gluten-Free, the dynamo, Silvana Nardone, author of Cooking for Isaiah, Alisa Fleming of Go Dairy Free, Kelly Brozyna of The Spunky Coconut, Shirley Braden of GFE, Carol Kicinski of Simply Gluten-Free, the Living Without crew of sweet Alicia Woodward, Beth Hilson, and the sublime Sueson Vess (also of Special Eats), the legendary Carol Fenster of The Savory Palate, Kim Maes of Cook It Allergy Free (the app!), the Welcoming Kitchen ladies, Megan Hart and Kim Lutz, and many many more (if I keep going this will read like a verbose Academy Awards acceptance speech, let the cue music begin!)
This weekend I taught a class in which I demoed my Allergy-Free Red Velvet Cake and my Allergy-Friendly Old-Fashioned Mac n’ Cheese. Many of you who couldn’t be there this past weekend have asked me to post the recipe. I’ve done one better and am posting both the recipe, and the video, so you can follow along if you like. Enjoy!
If you’re looking for a great vegan Gluten-Free flour tortilla recipe, that doesn’t crack, with great wholesome flavor, then look no further! These also freeze really well, so make up a big batch, freeze the extra, and defrost on demand with 20 seconds in the microwave.
Also, just a reminder that I’ll be teaching “Comfort Foods to Warm Your Soul” on Saturday at the Gluten and Allergen-Free Expo in Chicago, and signing copies of The Allergen-Free Baker’s Handbook, both Saturday and Sunday at the Vendor Fair. See here for more info, and come take my class! Learn how to whip up Gluten-Free, Allergen-Free Red Velvet Cake and Old-Fashioned Mac n’ Cheese!