gluten-free

Egg Replacer

People have been asking me about how to use an egg replacer, specifically a commercial egg replacer like Ener G. Most of you probably have found that gluten free baking turns out really dense and without eggs it’s worse.

One of the best tips I have learned over the years is to double the amount called for. So if you need 1 egg for the recipe, use 2 eggs worth of the egg replacer. This is especially true if you are making lighter things like pancakes, cupcakes, and other desserts. You could even triple the egg replacer.

Each recipe may take a little experimenting to find the right ratio. I have tripled the replacer in some recipes and they were really a bit too light and fluffy. Which personally, I would rather have baked goods on the lighter side than too dense as most gluten free baked goods are.

But over all a good rule of thumb is to double the amount of egg replacer and you should find that your baked goods are less dense.

Hope this helps.

Until next time,

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Dairy-Free Chocolate Pudding

I was looking for something special to have for dessert tonight after being reminded by Little Miss that we purchased a set of “ice cream dishes from a flea market, forEVer ago” and have never used them.

“We should use them,” she said.

Honestly, she’s right. We got these beautiful dishes for a steal probably 2 years ago because I had the bright idea that serving everyday things in containers like these can turn any meal or snack into something special.

This afternoon I decided to try my hand at chocolate pudding, dairy-free style. I searched the internet for recipes and then after checking out a few decided to come up with something by combining several recipes together.

Here’s my concoction with a few detailed directions:

Dairy-Free Chocolate Pudding

2-3 tablespoons cornstarch mixed in 2 tablespoons of cold water until smooth.
¼ teaspoon gluten free vanilla
1 ½ cup coconut milk (rice, soy or even almond would work)

Directions: Combine cornstarch, vanilla and milk into a medium saucepan.

⅓ cup sucanat
¼ cup unsweetened cocoa powder

Directions: Mix the dry ingredients in a bowl and pour about half of the wet ingredients into the bowl and whisk quickly until smooth. Pour chocolate mixture into the saucepan and combine. Place saucepan over medium heat and stir consistently until thickens. Allow to cool slightly, pour into bowls and refrigerate several hours before serving.

The simplest directions to give you would be to combine all the ingredients into a saucepan, cook over medium heat until thickens. I hope it is helpful to have a more detailed directions to keep he pudding from being lumpy. Most of the recipe reviews I saw complained about lumpy puddings, but I think that is because most people do not know (1) how to handle cornstarch and (2) how to handle cocoa powder. Both of these ingredients lump when added to wet ingredients especially when warm. Hope these directions make sense and help.

By the way, it turned out really well. For a dairy lover, it was good!

Enjoy!

Until next time,

Depression Era Cake

An e-mail from a reader arrived a bit ago saying,

We made this Depression Era Wacky Cake last year for a birthday. We used the orange juice version.

http://www.kidswithfoodallergies.org/featured_recipe5.php

It turned out nice. We iced it with an icing made from powdered sugar and rice milk. We’ll probably make one again for a birthday cake for Jesus.
~ Amy

Thank you Amy for sharing this recipe with us. It really does look like a great cake to make. It’s also nice to know that the substitutions worked well too!

Until next time,

Bob’s Red Mill Gluten Free Shortbread {Review}

So, can you guess that I also got a couple of packages of Bob’s Gluten-free Shortbread to test and review too? The box that arrived last summer had four packages in it. Two of each item.

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Shortbread.

It’s the cookie with only a few ingredients and one of the main one is BUTTER!

Butter holds this recipe together. Butter gives the shortbread most of it’s flavor.

Since we are dairy-free as well as gluten-free I needed to replace real butter with an alternative.

That’s the biggest problem I have run into so far. In fact, I’ve only made one of the two packages. I am going to try another substitute for the butter next time and I might have something else to offer to you, but in the meantime, let me tell you about what I did and what I think. To start with I used Earth’s Balance.

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The recipe turned out well, but I must warn that it will be better if the pan you use is smaller than required. The edges ended up a bit thin in some areas and in order for the shortbread to hold well and not be hard and crumbly it needs to be much thicker than I normally would make it. Maybe you already make nice thick shortbread and that won’t be a problem.

Also, the shortbread didn’t brown as nicely as it would if using real butter, but over all, their recipe was great. The flavor was nice–even with a dairy free alternative. And in spite of being gluten-free the texture was great. The one nice advantage to shortbread is that it is supposed to be dense. Even it’s wheat version is dense. Which would make it a great item to bring to a potluck. If you are able to use dairy and made it with real butter I’m guessing that most people won’t know the difference.

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I would definitely buy a few packages to keep on hand for a quick last minute cookie need. Hope this helps.

Until next time,

Honey Shortbread on Foodista

Disclaimer: I hate these, but feel it is necessary to include them at this point…I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.

Gluten Free Shortbread Mix Review Coming

I’ve been working on another review for Bob’s Red Mill’s Gluten Free Shortbread mix. I started writing about it then realized that I wanted to try another substitute and give you all a better review. I’m not thinking that it will turn out well, but I might be surprised and then in turn can offer you 2 different substitute options. So, be watching for that in the next few days.

There’s a lot going on around here right at the moment, so I’m doing my best to balance time on the computer and time with family. And since the next few posts are reviews, they will take  a bit more of my time.

Until next time,

Disclaimer: I have not been asked to review these products nor did I receive these items from Bob’s Red Mill for review. I am on their customer list (I do not work for them) and occasionally receive products to try. I have decided on my own to review these items.