I think you should.

Don't pour it into boiling stuff (I'm thinking you probably didn't). But for those who don't know... you don't really want to boil things like tapioca and arrowroot... just put it into lukewarm 'gravy' and then heat it enough to thicken your sauce to where you want it. I work with arrowroot a lot and it will turn into 'snot' (sorry ) if it gets too hot. (sorry again! )

I think this is an everything free recipe--except fat.

Take a fat carrot that's been scrubbed clean. Using a potato peeler, slice it longwise like you're peeling it but keep doing it in the same place until you have a lot of very thin slices of carrot. Fry until crisp. Salt to taste. Mmmmm. We did this last night with fresh sweet carrots and it was sooooo good.

Definitely not fat free, though.

Rachel

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

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.

That is an awesome suggestion!!

I, very sadly, pass over many recipes with condensed milk in them because I just didn't know what to do.

THANK YOU! :kiss:

Everything free. Note: Has citrus

Lemon Chicken Marinade

1/2 cup oil
1/2 cup lemon juice
2 tsp salt or seasoned salt
1 tsp paprika
1 1/2 tsp onion powder or 1 1/2 Tbsp grated onion
1 1/2 tsp sweet basil
1/2 tsp thyme
2 minced garlic cloves

1. Combine all ingredients and mix well.

2. Pour over bonelss chicken breasts or thighs, or put marinade and chicken in a ziploc bag.

3. Marinate at least 30 minutes; preferable 6-8 hours or overnight.

4. Cook on the grill!

Not only is this marinade tastey, it's quick too

Claire

Halloween Finger cookies

cnf: corn free--if you use corn free powdered sugar
df: dairy free
gnf: grain free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

2 cups almond flour
2 egg whites
1-2 cups powdered sugar (add extra to taste if needed as is they are not terribly sweet)
sliced almonds
liquid chlorophyll (optional)

325 degree oven

Mix all ingredients well. Add liquid chlorophyll if you want green dough. Wet hands before rolling dough into snakes. Shape snakes into finger sizes and put on greased cookie sheet. Use a spoon to put creases where knuckles would be. Press one almond slice into end of finger for nail.

Bake 15-20 minutes.

Yum!

These can be formed into other shapes and the sliced almonds left off if you aren't celebrating Halloween.

Rachel

I usually just mix this up according to what looks right-it is a very forgiving recipe. However, Eric is taking a class in Middle school that had a cooking day. He did not participate and opted to just bake a treat at home with me and bring in the recipe. This prompted me to write it out. It is really easy because I cheat and use cake mix. Unfortunately it is too sweet for me to eat.
--Judy


Gluten, Dairy, Egg, Nut, and Soy Free Apple Cobbler

Preheat oven to 350

Wash and peel 4 large apples (Rome apples work well)
Slice apples and mound in an 8x8 in. glass pan
Sprinkle with 1 ½ TBS gluten free flour mixture*
Sprinkle with 3 TBS Cinnamon sugar
Mix well to coat apples (or peaches) and spread flat in pan

Topping
¾ C. gluten free pantry white cake mix
¼ C. Spectrum shortening
½ tsp cinnamon
Cut shortening into cake mix until small sized crumble

Sprinkle topping over apples
Sprinkle with cinnamon sugar
Bake 30-40 minutes until bubbly

*Gluten free four mixture:
3 c. rice flour
2 c. potato startch
1 c. tapioca flour

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