Substitute for Sweetened Condensed Milk (I thought this would be a good place for it too; though it requires a safe milk substitute such as soy or rice, I bet potato would work too? Most of which contain corn)

I've not tried this other than in pumpkin pie filling, but a 14 oz can of sweetened condensed milk can be subbed with 1/2 cup maple syrup and 1/2 cup soy milk (I used to use rice milk). I've also used rice milk and subbed the maple syrup with brown sugar and water. Not so much for allergies as an empty kitchen and kids on a pumpkin kick, but, at the time they loved it.

df: dairy free
nf: nut free
rsf: refined sugar free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

can be made:
ef: egg free - sub with egg replacer
cnf: corn free - sub arrowroot for corn starch, but recipe uses xanthan gum?
v: vegan (no meat, honey, eggs, dairy) - use egg replacer and sweetener of choice

Does using egg replacer count as egg-free?

Not sure if I have all the acronyms right. Please let me know if they need to be changed.

Copying this over from the Bread Thread...


I tried a new bread recipe tonight. This recipe is easy and the bread is awesome!! It's fluffy, and moist, and tender...and it didn't fall like all my other loaves! The taste is excellent and the texture reminds me of store-bought wheat bread!

You can find the recipe here:

http://www.recipezaar.com/190906

I didn't have garfava flour, so I subbed using someone else's suggestions:

For the 1 1/4 cups gf flour mix:
1/2 cup sorghum
1/2 cup brown rice flour
1/4 cup tapioca

and in place of the 1/4 cup garfava I used 1/4 cup sorghum.

I also used 3 eggs instead of the 2 eggs and 2 egg whites, and 1 package of yeast (2 1/2 tsp I think) instead of the 2 tsp the recipe called for.

Mine raised in about 40 minutes - I put it in a warmed oven with a bowl of hot water. Just remember to pull that bowl out before you bake.

I also put foil over the top for the last 10 minutes of bake time - I like the crust a little softer, rather than crunchy.

You can find more tips and discussion about this recipe here:
http://www.glutenfreeforum.com/index...howtopic=28633

Yah, I've been hopping.

Finally I can have a sandwich on bread instead of a bun! YAY!!

Question: Could I sub buckwheat for the sorghum and still get the same texture?

I thought this would be a good place to put this reference for people who can't have nut butter. Apparently this place makes a 'sweet potato' butter that can be used to replace nut butters.

This is a really good site, by the way. I came across it trying to find info. on arrowroot today.

http://www.specialfoods.com/weight.html

cnf: corn free
df: dairy free
ef: egg free
gnf: grain free
nf: nut free (omit nuts sub. dried apricots if desired)
rsf: refined sugar free
scd: complex sugar free (no sugar, starch) (spcecific carbohydrate diet link)
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))
v: vegan (no meat, honey, eggs, dairy) (omit honey sub in apple sauce if desired)

Apples - cut into bite sized pieces (one or two per person)
Raisins - (a handful per person)
Brazil nuts - chopped (about 4 per person)
Sea Salt - pinch
Cinnamon - sprinkling to taste
Honey - drizzle to taste

Throw it all into a pot on medium heat and stir occassionally until apples are tender but not mushy (10 minutes... depending upon the type of apple).

This makes a warm and wonderful breakfast or snack. It would probably be good cold too... but it never makes it that far in our house.

It could be topped with some yoghurt or melted cheese as well.

For crackers, flat bread, thin pizza

Note: this dough needs to be refrigerated for 1 hour before baking

1/3 cup navy bean flour
1/4 cup sorghum flour
1/4 cup garbanzo bean flour
2 Tbsp. white rice flour
1/2 tsp. baking powder
1 tsp. herbamare or sea salt
1 tsp. xanthan gum
flavor options - see below

3 Tbsp. olive oil
1/4 cup plus 2-4 more Tbsp. water

additional oil to drizzle on cutting board

Also need a rolling pin, parchment paper, 2 cookie sheets, pizza wheel

1. Combine the flours, baking powder, salt, xanthan gum, and desired flavorings in a bowl.
2. Add the oil and mix with a fork until it looks clumpy.
3. Add the water a little at a time until a ball of dough is formed (it will be slightly wet and not crumbly when you have added adequate water).
4. Knead the dough slightly (10-15 times) and then wrap the dough in plastic wrap and refrigerate for 1 hour.
5. Preheat the oven to 350.
6. Remove the dough from frig and split into 2 balls.
7. Place the dough on a piece of parchment paper and place a large piece of plastic wrap on top.
8. Roll the dough to approximately 1/8 thickness. Put parchment paper and dough on a cookie sheet.
9. Cut the dough into the desired shape on the cookie sheet, or leave rough edged.
10. Bake for 10 minutes.
11. Once cooked, you can turn off the oven and let the cookie sheets remain in the oven with the door cracked to allow the crackers to crisp.

Flavor options:

Spicy: 1/2 tsp. garlic powder, 1/2 tsp. cumin, 1/8 tsp. cayenne
Herbed: 2 tsp. of any fresh herb or combo of herbs minced
Sweet: 1 Tbsp. maple sugar or date sugar, 1/2 tsp cinnamon, 1/4 tsp. nutmeg

Recipe from Debbie Sarfati

cnf: corn free
df: dairy free
nf: nut free
rsf: refined sugar free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

These are kind of like a breakfast muffin/cookie. I made them as cookies first and they got devoured, so I made them as a bar cookie for dh to try, and the kids polished them off before he got a chance. I figure that means they're a keeper

Quinoa bars (adapted from the quinoa muffin recipe on the back of the quinoa flakes box. I didn't have honey, quinoa flour or bananas so...I adapted. LOL. I don't know what the original recipe would have done, but we liked this result. )

1 cup applesauce
1 egg
1 tablespoon sweetener (I used sugar, the original recipe called for honey, I think maple syrup would go nicely)
--beat together
Add:
1 cup quinoa flakes
1tsp baking soda

Mix well. If desired, add a small amount of chocolate chips. (Dh and the kids are much more willing to try something if there are chocolate chips)

Bake at 400* for about 20 minutes. We liked them better as bar cookies, in a square baking dish.

Hi all,

In our family, when food is discussed, the first question is, "There is nothing in it (we can't eat) isn't there?"
For us, gluten-free is just the beginning.
We are celiac with multiple food sensitivities (leaky gut anyone?).
We understand, once our guts heal more, some of the items on the list may be tolerable on an occassional basis.
Even after that point, we will be avoiding them.

I am in the beginning stages of organizing my food and am hoping I can find others who are also just beginning, or have some experience.

Here is our list:
Eliminated foods:
Gluten (including wheat, barley, rye, triticale & spelt)
Oats (uncertified ELISA)
Corn
Dairy
Soy
Egg
Nuts Macadamia, pistacio & pecans
Deadly Nightshade Family (potatoes, tomatoes, peppers [sweet & hot], eggplant & paprika)

Obviously, we don't go out to eat ! LOL

I have hunted for a way to organize our foods.
I am an intensely curious person (some say obsessively so), so I want to know everything about what I eat.
I am currently reviewing a program called Diet Pro from Radium Technologies.
It appears to be VERY complete with the FDA food nutrition data, recipes, system for trackiing managing weight, etc.
For example, after you enter in your recipe, you can link the ingredients to the information in the nutritional data base. It then generates the serving nutritonal information. It is possible to download recipes and enter ingredients...

I do have to say, reviewing the FDA ingredients list was a bit of nightmare...so many processed foods, all of which we do not eat...

Is there anyone around would would like to discuss this with me?

I would like to share sources, lists, techniques, recipes.

Sue