Recipes

[Claire]

Hi Patty,

 

It is "Simply Organic" all-season salt.

 

Claire

[patty]

Thx Claire.

 

Patty

[Guest]

Thanks Claire for the pie recipe. I tried it out tonight and it was really good. It will work perfect when my family's eating their own pie containing dairy, gluten, sugar, etc. I'm going to make one for Thanksgiving Dinner.

 

For the pie crust I used the recipe my grandma used to make 3 pie crusts:

• 3 cups flour
  
• 5 Tbsp water
  
• 1 cup shortening (used palm oil shortening)
  

 

Does anyone know if gluten free flours require more water than gluten flours? Or does the flour subsitiute differently than gluten flour when modifying regular recipes?

 

It always seems that I have to add extra water when using gluten free flours in place of gluten flour.

 

Carolyn

[Claire]

Carolyn,

 

Glad you liked the pie. I forgot you can't even have sweet unsalted butter. I would add 1 teaspoon of xylitol to the crust, because that HINT of sweetness in the crust (from the sweet unsalted butter) made a difference to me. Re butter, even when we couldn't have milk products, since butter didn't have the milk protein (casein), it never seemed to bother us. Did you actually test sensitive to butter?

 

Does this mean that you tried xylitol? Did it upset your stomach at all? For Thanksgiving I will do the erythritol and stevia version so that my sister doesn't get a stomach ache (the xylitol didn't both us). I believe she is in denial on problems with wheat and sugar, so I would like her to taste good things without them.

 

I don't know about gluten-free flours for sure, but I have found that my rice breads were a little dry and adding just an extra tablespoon of water helped a lot. I would try to use the gluten-free flour recipe where possible (versus straight rice flour) because it holds together better. Anyway, it should have the same moist texture as a normal flour as you work with it.

 

I want to make a zucchini or pumpkin bread/muffin sometime.

 

ICE CREAM

I just modified the ice cream recipe for a version with less xylitol and a little stevia. Still haven't tried the erythritol in icecream.

 

I just saw your question on rice milk. Did you try this? I never have liked rice milk, but if you like it and it doesn't have a bad aftertaste, then that is an important thing. One caveat though: I found personally (and heard from my friends who make ice cream) that the more watery it is, the more sorbet-like and less creamy that it is. Maybe cook down the rice milk to make it more 'evaporated'...ie less water. Also, fats apparently they help carry the flavor. I asked about adding coconut oil and they thought it wouldn't mix well, but maybe it is worth a try to add some fat to act like the cream. (unless rice milk is fatty and I just don't know it).....

 

COOKIES

I tried 1/2 erythritol and 1/2 xylitol (plus a little stevia) in the choc chip cookies and they tasted great. Next time I will do just erythritol and stevia. Next time I will do no oatmeal too. The chocolate chips are important to the taste, but gave me a pimple again, so next time, no chocolate for me. Maybe I'll try snickerdoodles or butter cookies.

 

I just can't cook sweets too often or I would gain weight, unlike you. And again, given no sucrose, I am fine without having them daily...no cravings there.

 

Someday I will make a chicken pot pie.

 

Claire

[Guest]

Claire,

 

I'll try adding the xylitol to the pie crust. I thought the pie crust was really good, but of course this is only the second time I've ever had pie. On the most recent IgG test, butter wasn't a choice. It has milk & cheese. I tested sensitive to milk. On the IgE skin testing, I tested positive to milk and cheese.

 

Yes, I tried xylitol. It didn't upset my stomach, but I've had 4 BM's in five hours already.

 

No, I haven't tried the rice milk for ice cream as I don't have an ice cream maker, but was thinking about putting it on my Christmas list.

 

I'm doing gluten free flours, but am still conerned about them. I could be satisfied with have pizza using gluten free flours without cheese on a daily basis. Is this something to be concerned about? I wish I wasn't sensitive to just about everything out there.

 

Carolyn

[Claire]

Hi Carolyn,

 

I will let you know how the erythritol with stevia goes then...we are going to a potluck tomorrow so I will make pumpkin pie for that. I like the idea of erythritol for you because the idea is to be able to 'overeat' this occasionally without repercussions (ie diahrrea). I am finding that erythritol + a little stevia has similar sweetness to the xylitol, without any digestive issues. Plus virtually no calories. I know erythritol is derived from cane sugar, so you would need to test it.

 

Check out this sugar alchol comparison chart.

http://www.globalsweet.com/Inositol-Nutr.html

 

 

Re the butter, not everyone who is sensitive to milk products is sensitive to butter. Glad to hear that it at least isn't definitely on your 'no' list. Someday you can experiment with it, when things are more in control. It definitely makes cookies better, that is for sure.

 

HOT COCOA

I just made this for my son, and he loves it. And he occasionally gets the sugary one from StarBucks, so he does have a comparison to make. I tasted it and it is great...very comforting, just like the real thing to me! I heard that xylitol and chocolate didn't do well (I tried once and failed), so I used erythritol.

 

1 Cup milk (of choice...rice milk, etc.) I used 1/2 1% and 1/2 whole milk for creaminess

2 teaspoons organic cocoa (I have read that cocoa and chocolate really absorb pesticides)

1 teaspoon erythritol

1/2 teaspoon vanilla

2/3 dropper stevia. Try less and add to taste. Too much leaves an aftertaste.

Warm and whisk in saucepan

 

Again, I can't have this cuz chocolate makes me break out, but it was really, really good. Perfect for the holidays, cuz a little chocolate goes a long wasy compared to some of the candies out there.

 

Claire