Allergy Free Vegan Focaccia

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Gluten Free Vegan Focaccia

Makes 1 square 9-inch bread

This rustic flat bread is great served with white bean dip or dunked in red sauce. It’s also wonderful dipped in olive oil. Be sure to serve it warm.

Ingredients:

1 1/2 cups warm water (110°to 115°F)

1 teaspoon agave nectar

1 (1/4-ounce) packet rapid-rise yeast

3 1/2 cups Gluten-Free Bread Flour Mix (see below)

1 tablespoon xanthan gum

1 tablespoon salt

1/4 cup olive oil

1 1/2 teaspoons coarse sea salt

1 1/2 teaspoons chopped fresh rosemary

 

1. Combine the water, agave nectar, and yeast in a large bowl. Mix well. Make sure the yeast is completely dissolved.

2. Whisk together the flour mix, xanthan gum, and salt.

3. Add the flour mixture to the yeast mixture in two batches and mix well for about 1 minute, or until the dough is coming together.

4. Spray a 9 by 9-inch baking pan with baking spray or grease with vegetable shortening and dust with cornmeal, tapping out any extra.

5. Transfer the dough to the pan, using a rubber spatula. Use a frosting spatula to smooth down the surface and coax the dough into the corners of the pan. Cover with a folded dish towel or cloth napkin. Place the pan in a dishpan and pour hot water to come two-thirds up the sides (or just fill your kitchen sink basin). It may float, but don’t worry, that’s fine. Be sure to fold your cloth so it’s not dragging in the water. Let the bread rise for 1 hour. I generally replace the hot water with new hot water after the first 30 minutes. Check it periodically to make sure it’s still quite warm.

6. After the dough has risen for 1 hour, use your fingers to gently make dimples all over the top of the bread. Return the bread to its warm bath to continue rising while you preheat the oven.

7. Preheat the oven to 450°F. Once it’s heated, pour the olive oil over the top of the bread, brushing lightly with a pastry brush to distribute it evenly. Sprinkle the top with the coarse sea salt and rosemary. Bake for about 22 minutes, or until golden on top. Transfer to a cooling rack, turn out of the pan, and let cool for about 15 minutes before slicing.

 

Gluten-Free Bread Flour Mix

Makes 6 cups

1 1/ 2 cups millet flour

1 1/2 cups sorghum flour

2 cups tapioca starch

1 cup potato starch

 

Combine all the ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

Focaccia and Gluten-Free Bread Flour mix recipes reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.

(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 at Whole 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.

 

The Everything Gluten-Free Slow Cooker Cookbook Giveaway!

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GLGEVSCI’ve got a special treat for you, gluten-free peeps, as we move into these bleak and dreary depth-of-winter-months.

If you haven’t already heard, Carrie Forbes,  Ginger Lemon Girl  has a gangbuster new cookbook, The Everything Gluten-Free Slow Cooker Cookbook. Guess what I didn’t know before I read this book? You really can cook everything in a slow cooker. She’s not kidding.  From Breakfast to Casseroles to Breads and Desserts (and Lattes!).  While I’ve been using my slow cooker (occasionally) for years for soups and stews, I have never delved into baking in a slow cooker. Carrie’s book has got me totally jazzed to bust out my slow cooker and try a whole new genre of cooking. And with 300 recipes to choose from, I won’t be running out of options any time soon!

While it might seem that cooking in a slow cooker is the opposite of what I’m focused on right now, (30-minute meals), the more I thought about it, the more in sync I realized Carrie and I are.  Using a slow cooker actually serves the same purpose as a 30-minute meal. Whether you’ve got dinner in the slow cooker for 2-8 hours, or you’re whipping up a 30-minute meal, the goal is the same: LESS TIME SPENT OVER THE STOVE!

Random side note: One of the cutest things about this book is that last I checked, it was the #1 bestseller in the category of Potatoes on Amazon. I didn’t know there was category for Potatoes, but I like it!!!   That actually tells you a little bit about this book, which is that it’s filled with comforting foods, because what’s more comforting than a potato?

This is not to say this book is just chock-full of potatoes. As mentioned above, it’s a book that teaches you how to cook everything in a slow cooker.  I am very impressed by the variety of recipes. While Carrie does give us many traditional favorites, like Chicken Cacciatore (p.188) and Split Pea Soup (p.125), this book is not your typical run of the mill roster.  Eastern North Carolina Cheesy Grits Casserole (p.52)? I’m on it. Welsh Rarebit (p.84)? Yup. Lone Star State Chili (p139)? I’m going to make that right now!

In addition to the Soups, Stews and Chilis chapter (my favorite types of food), I am most excited about the Slow Cooker 101 chapter, the Five Ingredients or Fewer chapter, and the Kid-Friendly Meals chapter.  Oh, yeah, and also the Gluten-Free Breads and Desserts chapter. Oh, dang it, I’m excited about it all! Bravo, Carrie for putting together such a comprehensive, fun, and instructive gluten-free cookbook. On top of the stellar recipe collection, The Everything Gluten-Free Slow Cooker Cookbook also has excellent instructional chapters on Slow Cooker Basics, and Why Gluten-Free. 

PLEASE NOTE THAT WHILE GLUTEN-FREE, THIS BOOK IS NOT TOP 8 ALLERGEN-FREE. But many recipes naturally are, or if not, are adaptable.  Given the incredible breadth of delicious recipes, I think I can safely say that there’s something in this cookbook for just about everyone.

ENTER THIS GIVEAWAY:

To enter to win a copy of The Everything Gluten-Free Slow Cooker Cookbook, by Carrie Forbes, just simply do One, Two, or all Three of the following. Just be sure to leave A SEPARATE COMMENT for each one that you do so that you can earn an entry for each.

1. Tell me why you would like this book!

2. Follow me, Cybele Pascal or Ginger Lemon Girl on Facebook, or tell me if you already do.

3. Share this post with your friends on Pinterest, Twitter, Facebook or other social media and leave an additional comment saying you did so. Help spread the word about this great new cookbook!

This GIVEAWAY will end on TUESDAY, February 5th at 9.am PST. The winners will be announced then. 

 

Gluten Free Vegan Chocolate Chunk Blondies

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I was so excited when Enjoy Life came out with their Semi Sweet Mega Chunks and newish line of chocolate bars, I literally jumped for joy. I was already a huge fan of their chocolate chips, and now they’ve given me a whole new genre of chocolate to bake with. These chocolate chunk cookie bars are an old-fashioned picnic or school function favorite. So easy and yet sooooo good!

Chocolate Chunk Blondie Bars

makes 16 bars

2 1/2 cups plus 2 tablespoons Authentic Foods GF Classical Blend or my Basic Gluten-Free Flour Mix
1/2 teaspoon plus 1/8 teaspoon xanthan gum
11/2 teaspoons double-acting baking powder
1/4 teaspoon salt
3/4 cup dairy-free, soy-free vegetable shortening
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons firmly packed light brown sugar
2 teaspoons pure vanilla extract
11/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4 cup plus 1 teaspoon rice milk
6 ounces Enjoy Life Chocolate Chunks or Enjoy Life Rice Milk bars or Dark Chocolate Boom Choco Boom bars (about 4 bars), chopped into centimeter-size chunks

♥♥♥

1. Preheat the oven to 350°F. Grease a 9 by 9-inch pan.
2. Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, beating on medium speed until light and fluffy, about 2 minutes.
4. Add the vanilla and egg replacer and mix for 20 seconds.
5. Add the flour mix in three batches, mixing on low speed, alternating with the rice milk, and beginning and ending with the flour mix.
6. Fold in the chocolate chunks.
7. Spread the batter evenly across the bottom of the baking pan.
8. Bake in the center of the oven for 35 minutes, or until lightly golden, rotating the pan halfway through.
9. Remove from the oven and let cool in the pan on a cooling rack for about 15 minutes. Cut into 16 squares. Let cool.

 

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Allergy Free Chocolate Rice Crispy Treats

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Today is the last day of school here in Los Angeles. Woot woot! For me, that means a lot more time to do arts and crafts and cooking with my boys. I thought it a good day to post this kid-friendly vegan, gluten-free recipe for Sunbutter Chocolate Rice Crispy Treats (aka, Scotcheroos). This is a really great one to whip up with the kids. They can cook, you can supervise… and the best part? No oven involved. It’s a no-bake recipe for these hot days of summer. Enjoy!

Chocolate Rice Crispy Treats


SunButter is used in place of marshmallow as the binder in this allergen-free version of an old favorite. In addition to being delicious, this rice crispy treat is also packed with protein and vitamin E, so you can feel indulged and virtuous all at the same time. Dark Karo syrup contains molasses instead of high-fructose corn syrup, and thus is better in my opinion, but dark and light corn syrup are interchangeable.

 

  • 1/2 cup dark Karo syrup
  • 1/2 cup granulated sugar
  • 1/2 cup SunButter
  • 3 cups rice crispy cereal (see Erewhon)
  • 1 cup dairy-free, soy-free chocolate chips

♥♥♥

1. Grease an 8 x 8 inch pan.

2. Place the dark Karo syrup and sugar in a heavy saucepan over medium heat. Heat, stirring frequently, until the sugar dissolves and the mixture just begins to boil.

3. Remove from the heat and stir in the SunButter, mixing well until combined. Add the rice crispies and mix, working quickly. Press the mixture into the pan. Set aside.

4. Melt the chocolate chips in a microwave-safe bowl in the microwave, stirring at 30-second increments, or melt in a saucepan over low heat, stirring constantly. Spread the melted chocolate evenly over the rice crispy mixture. Let cool until the chocolate layer sets. Cut into 16 square once cool.

TO WATCH A VIDEO OF THIS RECIPE, CLICK HERE.

Reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright  ©2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.

Allergy Free Girl Scout Cookies

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Like so many of the best things in life, these Allergy-Free Thin Mints were the result of a happy accident. I’d been planning to bake a batch of my chocolate sandwich cookies, but rolled the dough too thin by mistake. So, I adapted the sandwich cookies into thin mints, and little bites of chocolate minty Heaven were born. But it was August, and not the appropriate time of year to debut such a recipe.

So, I waited, with bated breath, for the perfect time to roll it out: Girl Scout Cookie Season! I’ve always loved Girl Scout Cookies, despite the fact that I never made it past being a Brownie (which incidentally, I’d joined because I thought it was a group of girls dedicated to baking). But there are two problems with Girl Scout Cookies: 1) They are seasonal, and 2) They aren’t made for those with food allergies or intolerances in mind.

Enter the Gluten-Free, Vegan Girl Scout Cookie! Thin Mints that are free of Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. And the best part? They’re homemade, so if you feel like having allergy-friendly thin mints off-season, you can! (more…)

Allergy Friendly Friday 2/24/12 and 3/2/12

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Hi Folks!  Thanks for sharing so many  allergy-free and/or gluten-free comfort foods this past week, on Allergy Friendly Friday. AFF is going to be running two weeks this round, so check back on 3/9 for highlights and keep adding your gorgeous recipes. You can add two recipes since this is running for two weeks. I’ll be out of town this friday, working on some last minute details for the launch of my cookies. We are launching at Expo West March 9-11th and I’m starting to call this project “The Cookie Monster”! I’ll give you a sneak peak of the logo: (more…)

Allergy Friendly Friday 2/17/12

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TGIAFF, right?  I’m ready to sleep in for a couple of days.  And eat some comfort foods.  February really is comfort food month, isn’t it?  What’s your favorite comfort food? Mine is Shepherd’s Pie. (I’ve got a great new 30 minute Shepherd’s Pie recipe coming to you in my new book, btw)  Let’s make the theme of this week’s Allergy Friendly Friday COMFORT FOODS.  Allergy-free and/or gluten-free comfort foods. Bring on what you got!  I want to sit in front of my TV and eat it!
Thanks for all your great recipe links this past week! I am putting on my nagging hat for a moment:  Some great recipes were posted last week, that I would have LOVED to feature, but there were no hyperlinks back to Allergy Friendly Friday. Please remember that for me to feature your recipe, it has to link back to AFF.  Okay, nagging hat is coming off again. Some great gluten-free and/or allergy-friendly recipes from last week’s Allergy-Friendly Friday roundup were:

Allergy Friendly Friday 2/10/12

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Happy Friday!  I’m off to San Francisco today, to spend the weekend shooting for my new cookbook, Allergy-Free & Easy Cooking.  I’m working with the same lovely team that shot and styled the Allergen-Free Baker’s Handbook;  Chugrad McAndrews (photographer), Karen Shinto (food stylist), and  Leigh Noe (prop stylist).  Then, on Monday, we’re shooting my cookies for the launch of Cybele’s Free-to-Eat!   So excited to almost be able to share the cookies with you!    To that project, we’re adding my brilliant designer, Yael Miller, who is responsible for the new look of this site.  I think she did a great job. We’re still working out the kinks, so if you run into any hiccups, please let us know, so we can fix them.

Thanks for all your great recipe links this past week! Some great gluten-free and/or allergy-friendly recipes from last week’s Allergy-Friendly Friday roundup were:

(more…)

Allergy Free Focaccia for Amy Green’s Baby Shower

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My sweet friend Amy Green of Simply Sugar & Gluten Free  and her lovely husband Joe are having a baby! Any day now, they’ll be adding a little one to their already loving and warm household.  By the way she nurtures those beloved dogs, not to mention her tens of thousands of loyal followers, I know Amy is going to be the best mom in the world!  In honor of her soon-to-be-born baby, some of us in the food blog world decided to throw her a baby shower, virtually.  Thanks for organizing the party, Hallie and Maggie!

Gluten Free Vegan Focaccia

Makes 1 square 9-inch bread 

This rustic flat bread is great served with white bean dip or dunked in red sauce. It’s also wonderful dipped in olive oil. Be sure to serve it warm.

Ingredients:

1 1/2 cups warm water (110° to 115°F)

1 teaspoon agave nectar

1 (1/4-ounce) packet rapid-rise yeast

3 ½ cups Gluten-Free Bread Flour Mix (see below)

1 tablespoon xanthan gum

1 tablespoon salt

¼ cup olive oil

1 1/2 teaspoons coarse sea salt

1 1/2 teaspoons chopped fresh rosemary

 

1. Combine the water, agave nectar, and yeast in a large bowl. Mix well. Make sure the yeast is completely dissolved.

2. Whisk together the flour mix, xanthan gum, and salt.

3. Add the flour mixture to the yeast mixture in two batches and mix well for about 1 minute, or until the dough is coming together.

4. Spray a 9 by 9-inch baking pan with baking spray or grease with vegetable shortening and dust with cornmeal, tapping out any extra.

5. Transfer the dough to the pan, using a rubber spatula. Use a frosting spatula to smooth down the surface and coax the dough into the corners of the pan. Cover with a folded dish towel or cloth napkin. Place the pan in a dishpan and pour hot water to come two-thirds up the sides (or just fill your kitchen sink basin). It may float, but don’t worry, that’s fine. Be sure to fold your cloth so it’s not dragging in the water. Let the bread rise for 1 hour. I generally replace the hot water with new hot water after the first 30 minutes. Check it periodically to make sure it’s still quite warm.

6. After the dough has risen for 1 hour, use your fingers to gently make dimples all over the top of the bread. Return the bread to its warm bath to continue rising while you preheat the oven.

7. Preheat the oven to 450?F. Once it’s heated, pour the olive oil over the top of the bread, brushing lightly with a pastry brush to distribute it evenly. Sprinkle the top with the coarse sea salt and rosemary. Bake for about 22 minutes, or until golden on top. Transfer to a cooling rack, turn out of the pan, and let cool for about 15 minutes before slicing.

 

Gluten-Free Bread Flour Mix

Makes 6 cups

1 1/ 2 cups millet flour

1 1/2 cups sorghum flour

2 cups tapioca starch

1 cup potato starch

 

Combine all the ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until ready to use.

Focaccia and Gluten-Free Bread Flour mix recipes reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.

(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 at Whole 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.

For other fantastic Gluten-free and Sugar-free treats coming your way to the baby shower, check out the other party guests below. Everyone is cooking up something wonderful!

Congratulations, Amy and Joe!

xoxo

Cybele

Allergy Friendly Friday 2/3/12

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I’m not sure how it’s happened again, but Allergy-Friendly Friday has almost turned into Allergy-Friendly Saturday, which certainly doesn’t have the same ring. Forgive me. I’m ushering it in, by the skin of my teeth.

Please come back Monday, I’ve got a fun surprise for you! In the meantime, some great Allergy-Friendly recipes from last week’s Allergy-Friendly Friday roundup were:

(more…)

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