Recipes

[Guest]

Hi Everyone,

 

I thought it might be beneficial to start a topic for sharing recipes.

 

I'm going to start by sharing my brownie recipe that is dairy, gluten, soy, corn, and sugar free. I thought the brownies were really good, and I'm still on the picky side. In the oven, the brownies were bubbling, and I have no clue why. When I removed them from the oven, liquid was surrounding the brownies. It evaporated, so I'm not for sure why that happened. Anyways it didn't effect the quality or taste of brownies. I used less buckwheat in the flour mix because I don't really like buckwheat.

 

Flour Mix

 

* 1 cup of quinoa flour

* 1 cup of millet flour

* 1 cup of amaranth flour

* 1/2 cup of buckwheat

* 2 teaspoons of guar gum

 

Brownies

 

* 1/2 cup Coconut Oil

* 18 Packets of Stevia Plus Fiber (SweetLeaf Brand)

* 1 tsp. Vanilla

* 1/2 cup Flour Mix

* 2 Eggs

* 6 TBSP Un-Sweetened Cocoa Powder + 2 TBSP Coconut Oil

 

Mix the coconut oil, stevia, and vanilla. Beat in eggs.

 

Add cocoa powder and coconut oil. Stir in flour. If too thick, add a

little water.

 

Bake in a greased 8x8x2-inch pan at 325 degrees for 30-35 minutes.

[LisaH]

Yummy! Sounds good! Keep them coming!

 

I love trying recipes that someone has already taste tested. Several I've tried off the internet the dog wouldn't even touch

[Guest]

Mock Pizza Recipe

 

Dairy, Gluten, Soy, Corn, and Sugar free

 

I fixed this one tonight and loved it.

 

Flour Mix

 

* 1 cup of quinoa flour

* 1 cup of millet flour

* 1 cup of amaranth flour

* 1/2 cup of buckwheat

* 2 teaspoons of guar gum

 

 

Pizza Crust

• 1 Cup Flour Mix
  
• 1/4 TSP Baking Powder
  
• 2 TSP Coconut Oil
  
• Sea Salt
  
• 1 TSP Ground Flax Meal
  
• 2 Packets of Stevia Plus Fiber (SweetLeaf Brand)
  
• 1 Egg Yolk
  

1. Mix and add water to desired consistency
   
2. Oil Pan
   
3. Spread Pizza Crust on Pan
   
4. Bake at 400 degrees for 16 minutes.
   
5. Put 2 TBSP of sauce on crust and bake for another three minutes.
   
6. Sprinkle with garlic salt.
   
7. Add desired toppings
   

 

Modified recipe from the yahoo beginnerBEDROK group files.

[Claire]

I use traditional 'Betty Crocker' recipes. I substitute xylitol for sugar, and a gluten-free flour blend for wheat flour. It bakes the same and tastes the same to me. Others may have more refined taste buds, but our guests eat everything up that I bake too.l

 

Here is the flour recipe (I make much more at once and 'freeze' it)

GLUTEN FREE FLOUR

1 C brown rice flour

½ cup potato starch

¼ C tapioca flour

Add 1/2 tsp xanthum gum or guar gum

Makes 2 ¼ cup less of above

 

Here is a great research link on xylitol and some excerpts...it is natural and has many health benefits lists. I do not have any digestive problems with it, but then I don't eat 12 cookies at once! Also, I get mine from www.smartsweet.com, and it is not derived from corn. Maybe different extracted versions make people more sensitive.

 

Claire

 

http://www.angelfire.com/az/sthurston/xyli..._sweetener.html

 

Xylitol is not only a safe, natural sweetener without the bad side-effects of sugar and artificial substitutes, it's also good for your teeth, stabilizes insulin and hormone levels and promotes good health.

 

..On average, a half a cup of sugar is consumed per person every day. ...Never in modern history has a culture consumed so much sugar. It initiates auto-immune and immune deficiency disorders such as arthritis, allergies and asthma. It also upsets hormonal imbalance and supports the growth of cancer cells.

 

By the 1960s, xylitol was being used in Germany, Switzerland, the Soviet Union and Japan as a preferred sweetener in diabetic diets and as an energy source for infusion therapy in patients with impaired glucose tolerance and insulin resistance. Since then, many other countries including Italy and China have been producing xylitol for use in their domestic markets--and with remarkable health benefits. It has been relatively unknown in the USA and Australia, primarily because cheap supplies of cane sugar made the more expensive xylitol less economically viable.

 

Xylitol is a natural substance found in fibrous vegetables and fruit, as well as in corn cobs and various hardwood trees like birch. It is a natural, intermediate product which regularly occurs in the glucose metabolism of man and other animals as well as in the metabolism of several plants and micro-organisms. Xylitol is produced naturally in our bodies.

 

Although xylitol tastes and looks exactly like sugar, that is where the similarities end. Xylitol is really sugar's mirror image. While sugar wreaks havoc on the body, xylitol heals and repairs. It also builds immunity, protects against chronic degenerative disease and has anti-ageing benefits. Xylitol is considered a five-carbon sugar, which means it is an antimicrobial, preventing the growth of bacteria. While sugar is acid forming, xylitol is alkaline enhancing. All other forms of sugar, including sorbitol, another popular alternative sweetener, are six-carbon sugars which feed dangerous bacteria and fungi.

 

Approved by the US Food and Drug Administration (FDA) in 1963, xylitol has no known toxic levels. The only discomfort that some sensitive people may notice initially when taking large amounts is mild diarrhoea or slight cramping. Since the body makes xylitol daily, as well as the enzymes to break it down, any discomfort usually disappears within a few days as the body's enzymatic activity adjusts to a higher intake.

 

Xylitol has 40 per cent fewer calories and 75 per cent fewer carbohydrates than sugar and is slowly absorbed and metabolised, resulting in very negligible changes in insulin. About one-third of the xylitol that is consumed is absorbed in the liver. The other two-thirds travels to the intestinal tract where it is broken down by gut bacteria into short-chain fatty acids.

 

Xylitol is a dentist's dream. It reverses all these destructive effects of sugar on oral health. Xylitol is non-fermentable and therefore cannot be converted to acids by oral bacteria, thus it helps to restore a proper alkaline/acid balance in the mouth. This alkaline environment is inhospitable to all the destructive bacteria, especially the worst variety, Streptococcus mutans. It also inhibits plaque formation. Using xylitol right before bedtime, after brushing and flossing, protects and heals the teeth and gums.

 

One of xylitol's versatile benefits is its ability to inhibit the growth of bacteria that cause middle ear infections in young children.

 

Xylitol has been shown to be effective in inhibiting Candida albicans, a serious systemic yeast problem, and other harmful gut bacteria including H. pylori, implicated in periodontal disease, bad breath, gastric and duodenal ulcers and even stomach cancer.

 

Another exciting benefit from xylitol is its role in reversing bone loss.

 

Xylitol has been demonstrated in repeated clinical studies to be very slowly metabolised. In fact, on the glycemic index, which measures how quickly foods enter the bloodstream, sugar is rated at 100 and xylitol at just seven! Xylitol is a natural insulin stabiliser, therefore it causes none of the abrupt rises and falls that occur with sugar. In fact, it actually helps in stopping sugar and carbohydrate cravings.

 

 

Also note the potential danger to dogs, as was pointed out earlier...

http://www.avma.org/press/releases/061001_xylitol.asp

[Claire]

Carolyn,

 

 

Wow, I just tasted tested the chocolate bars from www.smartsweet.com, both milk chocolate and dark chocolate. They are terrific! They taste like high quality chocolate. Erythritol is a natural sugar alcohol that does not have the laxative effect of other sugar alcohols. But it is $3 a bar! (a little cheaper if you buy in quantity).

 

I had made chocolate chip cookies with Pamela's pancake mix (recipe on the package) and xylitol with just Hershey's sugar free chocolate (splenda, yuck) and they were great, so with this chocolate they should be even better. But Pamela's has buttermilk powder in it. I can't do brown sugar, but I noticed that the cookies are a little bit more muffinish/cake-quality than chewy. But they still taste great.

 

Next I will do just a Betty Crocker recipe. And I will use some almond flour for the regular flour for a little more protein (I have liked almond flour in other muffins). And trade of some xylitol for some stevia. It wouldn't work with just stevia though IMO.

 

I made a berry pie with Pamela's wheat-free mix for the crust. It was amazing. Used stevia and xylitol for sweetening, and sweet unsalted butter in the crust.

 

Claire

[patty]

Thx for the receipes Carolyn & Clarie. We have been eating mostly organic and food w/o artifical flavor, coloring and perservatives and it's quite expense. By mixing my own flour mix, I can save some money.

 

Keep the info coming.

 

Patty

[Guest]

Claire,

 

Would you mind sharing the pumpkin pie recipe? With the holidays coming up and possibly spending it with family, I'd like to have pie with others without cheating. I'd want to use my own flour mix instead of Pamela's baking mix.

 

Also which chocolate bars did you use on that site? Also how many chocolate bars do you think would be needed for a batch of cookies? Also does it contain actual sugar or is it like Stevia that says no sugar? Does it contain carbs?

 

Carolyn

[Claire]

Hi Carolyn,

 

Pumpkin Pie

 

...So assuming you make your own gluten-free pie crust... (do use sweet unsalted butter)

 

It was just a Betty Crocker pie recipe, slighly modified..e.g. without the nutmeg and ginger cuz I don't like them, but that is up to you.

 

1 15 oz can pumpkin

1/2 C xylitol (use Smartsweet.com's-- derived from birch tree. Some xylitols are derived from corn)

3 (half full) droppers of liquid stevia

1.5 t ground cinnamon

2 eggs

3/4 cup milk (obviously you would need a milk substitiute)

 

Mix ingredients, put them into the pie shell. Cover the edges of the pie shell with foil to keep it from burning.

 

I cooked it about 40 minutes, but each oven will vary. Knife inserted should come out clean.

 

CHOCOLATE

 

Here is the link. I got the ones called ChocoPerfection. They have milk chocolate and dark chocolate. Since chocolate chip cookies normal have semi-sweet chips, I think the dark chocolate is better for the cookies. Yes they are low carb (and okay for diabetics, which is part of my criteria for sugar-free.)

 

http://globalsweet.com/Merchant2/merchant....Category_Code=C

 

Dark chocolate bar

http://globalsweet.com/Merchant2/merchant....Category_Code=C

 

UH OH, This erythritol in the bar MAY be derived from CORN (unlike xylitol). PLEASE CALL them to verify if it is. That would be a bummer for you.

 

For a normal cho

 

Do you eat oatmeal, or are you worried about it being cross-grown in wheat fields? I sometimes have Irish Oatmeal. Anyway, theoretically you could do Oatmeal chocolate chip cookies...I haven't tried that yet.

 

Something else. Since most chocolate chip cookies call for brown sugar, You can use xylitol then add 1 tsp maple syrup (some say to use molasses). Not enough to affect the sugar level in each cookie but subtle positive flavor impact. It's not necessary though.

 

 

Claire

[patty]

Carolyn & Claire,

 

Do you have a receipe for gluten-free bread crumb? Or do you know of a yummy brand that you can recommend?

 

I would like to make chicken nuggets for my kids.

 

Thx!

 

Patty

[Guest]

I don't have a gluten free bread crumb recipe. I buy chicken breast tenders from Whole Foods and then coat them with millet flour. I love them.

 

I'm guessing you want to make your own, but if you're looking for a quick and easy meal, Ian's Food makes gluten free chicken nuggets. You can usually find them at Whole Foods or other health food stores, but make sure you get the allergy free ones as they make both. I think these are really good too, but I don't use them anymore because they contain corn.

 

Carolyn

[Guest]

Claire,

 

I'll give them a call about the chocolate. I'm not a big fan of oatmeal, but oatmeal in cookies is okay occasionally.

 

Carolyn

[patty]

I don't have a gluten free bread crumb recipe. I buy chicken breast tenders from Whole Foods and then coat them with millet flour. I love them.

 

I'm guessing you want to make your own, but if you're looking for a quick and easy meal, Ian's Food makes gluten free chicken nuggets. You can usually find them at Whole Foods or other health food stores, but make sure you get the allergy free ones as they make both. I think these are really good too, but I don't use them anymore because they contain corn.

 

Carolyn

 

Millet Flour, I will give it a try.

 

Thx!

 

Patty

[Claire]

Patty,

 

If you want real bread crumbs, then I would take a rice bread you like and crumble it and add seasonings.

 

For chicken nuggets, we would dip them in potato starch and seasoning salt (we got the salt from Whole Foods, so no additives). Though we also dip them in white rice flour also. We cook with coconut oil cuz it doesn't change into something else when heated.

 

Carolyn,

 

I just made the gluten-free, sugar-free oatmeal chocolate chip cookies, and they were fantastic. (Remember, we don't eat the real ones, so I don't have a direct comparison. Our guests ate them too and liked them a lot). A little cakier than a chewy chocolate chip cookie, but delicious.

 

I break out from chocolate to this day, so I avoid it also. However, a little in a cookie is great.

 

SUCROSE-FREE ICE CREAM

For those people that CAN have milk, I am working on a sugar-free icecream. I got the Cuisinaire ice cream maker for $45 at BBY. It is so easy.

 

My son likes this taste and texture, but he says it isn't as 'satisfying' as the store bought with artificial stuff. Maybe I will add sugar-free wheat-free cookie chunks or something. It is lighter--more sorbet like.

 

1 Cup organic whole milk

2 Cups organic half and half

2 tsp vanilla

2 egg yolks, whisked a bit (optional for a French vanilla taste)

1/2 C xylitol + 2 (1/2 full) droppers of stevia

 

Use whisk or hand held blender to get the 'sugar' mixed it'

 

I have seen internet versions with gelatin and lower fat too.

 

Claire

[Guest]

Claire,

 

That ice cream really sounds good. Do you think it would taste really bad using rice milk? I like rice milk (my homemade rice milk) and it's not an IgE or IgG allergy for me. I'd love to be able to have icecream without cheating. Any ideas for the heavy cream?

 

How did your version of the icecream using the erythritol and stevia turn out?

 

Carolyn

[patty]

I made baked fried chicken with corn flakes and it turned out pretty well. The crust is crunchy. However, next time i will not bread the bottom of the chicken because the corn flakes got mushy.

 

Patty

 

Patty,

 

If you want real bread crumbs, then I would take a rice bread you like and crumble it and add seasonings.

 

For chicken nuggets, we would dip them in potato starch and seasoning salt (we got the salt from Whole Foods, so no additives). Though we also dip them in white rice flour also. We cook with coconut oil cuz it doesn't change into something else when heated.

 

Carolyn,

 

I just made the gluten-free, sugar-free oatmeal chocolate chip cookies, and they were fantastic. (Remember, we don't eat the real ones, so I don't have a direct comparison. Our guests ate them too and liked them a lot). A little cakier than a chewy chocolate chip cookie, but delicious.

 

I break out from chocolate to this day, so I avoid it also. However, a little in a cookie is great.

 

SUCROSE-FREE ICE CREAM

For those people that CAN have milk, I am working on a sugar-free icecream. I got the Cuisinaire ice cream maker for $45 at BBY. It is so easy. I tried lower fat with just 1 C whole milk and 2 C half and half, so it was more of a sorbet texture, but my son loved it anyway--great flavor.

 

This is the version I will do tomorrow.

 

1 Cup organic whole milk

1 Cup organic half and half

1 cup organic heavy cream.

2 tsp vanilla

2 egg yolks (optional for a French vanilla taste)

3/4 C xylitol (actually, tomorrow I will try erythritol and a little stevia)

 

I have seen internet versions with gelatin and lower fat too.

 

Claire

 

 

Claire,

 

I went to WholeFoods for the "seasoned salt" and can't find it. Can you give me the brand? Thx a million.

 

Patty