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Tuesday Tips – Kosher for Passover Marshmallows

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It’s Passover for those who celebrate, and that means that the grocery stores are stocking special “Kosher for Passover” items. This is a boon to those of us who must avoid corn, as one of the “rules” for Passover is usually interpreted to mean that corn is forbidden in Passover foods. My favorite thing to stock up on at this time of year is corn-free marshmallows, and when I see them, I always stock up. This year there were two kinds at the store: one coated in toasted coconut, and one without. I’m not sure who was more excited to see them, me or the kids! I’m sure the other customers in the store thought it was odd to see an entire family jumping up and down with excitement over marshmallows.

Of course, I can’t see marshmallows and not think about those gooey marshmallow cereal treats from my childhood. They were always a staple at bake sales in high school. It turns out that they are still every bit as yummy as now as they were 20 years ago! And they’re still super simple to make. Add these to the list of easy snacks to send to school!

 

Corn-Free Marshmallow Cereal Treats100_0174

1 10 oz bag of marshmallows

1/4 Cup of coconut oil

6 cups of crisp rice cereal (we use Erewhon Crispy Brown Rice cereal)

 

1. Melt the marshmallows and coconut oil together. This can be done on the stovetop or in the microwave.

2. Stir in the cereal until it is thoroughly coated.

3. Press into an oiled cake pan and let it cool completely. (If you’re in a hurry, stick it in the freezer for 15 minutes or so!)

4. Try not to devour the whole thing in one sitting – you’ll get a tummyache!

A word to the wise: I tried making this recipe with both kinds of marshmallows. It worked great with the ones coated in powdered sugar, but the ones with the toasted coconut were too dry. Next time I use that kind, I think I’ll try decreasing the cereal by a cup, and increasing the oil a little. If you try it, leave a comment and let me know how it comes out.

Tuesday Tips – Preserving Your Gluten-Free Flours

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Preserve those pricey flours in the freezer.Did you know that flour can go bad? Whole grain flours are especially at risk, as they contain more natural oils and fats that can become rancid. And any flour is at risk of getting small bugs in it, as it is impossible to completely remove the insect eggs from the flour. Ew. You already know that it’s cheaper to buy flour in bulk, and if you’re making your own gluten-free flour mix, you’ll end up with several pounds each of a bunch of different flours. (I counted one time and discovered that I had eleven different kinds of flour in my house at one time. I may have an obsession with collecting gluten-free flours.) That’s a lot of flour to use up, and the likelihood of it going bad in my house is pretty high. It’s no savings to buy in bulk if you have to throw half of it away due to an invasion of pantry moths.

The quick tip for this Tuesday is to freeze your flours. Yes, our favorite kitchen tool here at Food Allergies on Ice is the solution once again! Keeping the flour very cold helps to keep the oils from becoming rancid, and keeps those tiny insect eggs from hatching. It’s also a dry, airtight space which helps the flour stay dry (obviously important!) and prevents bug invasions. (You know, in case the kids leave the back door open and a bunch of flies come in. Again.) Of course, you can use this trick to preserve gluten-containing flours as well.

One caveat to the freezer trick, though: make sure your flours come up to room temperature before baking with them or your recipes may not turn out as well. Here’s what I do: my bulk flours are in a box in the freezer. I pull out the box and mix up 2 kg of my All-Purpose GF flour mix at a time. That’s enough for a week or two of baking and it stays in an airtight container on my kitchen counter. The box of bulk flours is returned to the freezer for safe keeping until the next time.

Pretty simple, but this simple trick will help you save money and make tastier food. I call that a win!

Homemade Gluten-Free Eggos

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We here at Food Allergies on Ice have a disagreement.  Yes, it’s true.  That conundrum that sweeps the nation has not overlooked even small-time bloggers.  In my professional development venues, I’ve heard rumblings about the divisive nature of this very serious issue.

Waffles

Waffles (Photo credit: Wikipedia)

Pancakes or Waffles?

Belle loves her pancakes.  She has learned how to appease the Pancake Gods, she has written about the glories of stocking your freezer with pancakes, and she has even graciously given to us her treasured Pancake Recipe.  She swears by pancakes.

I like waffles.  They are easy to mix up, give me a chance to multitask and freeze well.  I make my waffles 4 at a time. Infinitely practical! I can turn them into ice cream cones, make them into “faffles” (waffle sandwich), cook the sweetness into them cut into sticks and have snacks for my toddler. Cooks up easier than pancakes on a busy morning. 4 cups of batter has me working on waffles for maybe 20 minutes. 4 cups of pancake batter has me tied to the stove-top for an hour.

My recipe for waffles is simple.  Unfortunately, it is not egg free.  In fact, I put extra eggs in for extra protein staying power for my kids.  Perhaps this is the dividing line between my sister and I…

Gluten-Free Waffles

  • 4 eggs (beaten)
  • 1/4 cup oil
  • 3/4 cup water, milk, or juice (be sure to reduce sugar, if you use juice)
  • 2 cups gluten-free flour (or use my Happy Accident Discovery
    )
  • 1 T sugar
  • 1 T baking powder
  • 1/2 t salt
  1. Preheat waffle iron – cold irons are messy and don’t cook waffles!
  2. In small mixing bowl, mix wet ingredients
  3. Add dry ingredients and stir until fully mixed
  4. Pour batter on to a hot waffle iron.  I use about 1/2 cup of batter for a 4-waffle iron.
  5. Cook for about 3 minutes.
    (Know your iron!  Some irons don’t get as hot as others.  This recipe is pretty forgiving and it takes walking away and actually forgetting about the waffles entirely to burn them. Not that I’ve done that or anything…)
  6. Serve with your favorite toppings!

Which do you prefer? Pancakes or waffles?  Do you have a favorite topping or a unique way to use waffles?  Let us know!

Tuesday Tips – The Happy Accident Discovery

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#3 Flour & friends

#3 Flour & friends (Photo credit: mrlins)

I’ve had an interesting year, this year.  Major life changes, moving across the country and all that jazz.  At one point we were trying our best to live off what was left in the pantry, trying to make our food dollars stretch as far as they would.  I had heard of people using bean flour as a substitute in baking so I decided to experiment.

I didn’t have bean flour, but I did have dry beans.  I didn’t have a flour grinder, but I did have a blender.  I knew what consistency I was looking for in bread batter or for tortillas, and can easily reduce liquids.  So I soaked my beans, cooked them, and blended them to a puree.  My first experiment was in tortillas, and as my sister mentioned, they were flexible but gummy.  More experimentation was needed.  If you’re looking for flexible gluten free tortillas look here.

I continued my experimentation with bread and waffles.  I have discovered that with the new flour mix I could replace 1/4 of the flour in a recipe with pureed beans to achieve an amazing moist crumb without being too crumbly, and plenty of flexibility.  I also noticed that the bread had better rise with the added protein.

Along with the better texture, I love the added vitamins, minerals and protein that the beans give my baked goods.  My children seem to find the new addition more filling, and they do rave about the taste of the food (and they are pretty picky eaters!) so I am confident that this is a Happy Accident we will continue to use in our kitchen!

Anyone else have a Happy Accident to share?

Friday’s Fab or Fail: More About Xylitol Candy…

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I’m a big fan of doing things once and doing it big enough that I don’t have to think about it for a while.  You know, kind of the point of this blog.  So, I had the bright idea this summer to expand my candy making to a bulk sized endeavor.  The small batches were a big hit, but time intensive.  I don’t have tons of spare time to be standing around in my kitchen watching sugar boil (as I’m sure many of you can relate to!) so bulk is the way to go.

Home-made Xylitol CandyThe original recipe was 1 cup of water and 1 cup of xylitol.  Bring to a hard boil for 12 minutes (or 310*F) and tada! Candy!  That seemed to work well for the small batches.  There were always some candies that didn’t harden, and some of them turned out a bit crumbly, but no one really cared much.  So, I increased my recipe by 4.

Well, let’s just say that this plan didn’t really come together how I envisioned it.  First of all, it took f.o.r.e.v.e.r. for the xylitol to come to the right temperature.  Then, I discovered that you don’t add flavoring to candy when it is at temperature. Bad idea!!!  The difference in temperatures cause the intended mix to spatter and it can burn you!  DON’T DO IT!  Don’t worry – I’ll tell you the safe way to do this in a minute. The third issue that occurred with my bulk attempt is that some candies hardened beautifully, some never hardened, and some were like crystal shards – not really what one expects when one thinks of HARD candy…  It was quite mysterious, and obviously needed more thought.

I started playing around with the xylitol candy recipe (as I do, when things don’t turn out just how I want them) and have discovered that the original recipe I linked to isn’t the best way to make it. The original recipe used xylitol and water, and then boiled off the water to make the candies. After much research, also known as reading candy cookbooks (yum!), I decided to skip the water as an ingredient altogether.  As it turns out the wide variety of textures in my bulk candy experiment were because of the various amounts of water in the solution.  The really crumbly candies were poured first, and the hard candies were poured at the end when the water had finally boiled off.

So, to make your xylitol candy, you will need to slowly melt some xylitol in a small pan. In this case slow is better – so you don’t burn the xylitol before it melts.  When the temperature reaches “hard crack” (which is about 310*, or if you drip some into cold water, it forms threads that will crack when you try to mold them) pour the xylitol into your candy mold, or drip it onto parchment paper and let it harden.

As I said earlier, DON’T add the flavoring when the candy mixture is at its hottest – it will spatter and burn you! Wait for the xylitol to cool some (to about 270* or so) before adding the flavoring. You will still have plenty of time to take advantage of the fluidity of your candy before it hardens.

Tortilla Dough = Pie Crust

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I know what you’re thinking – tortillas are not in the least related to pie crust. And you’re absolutely right. Except that I’ve discovered that my tortilla recipe works for a pie crust.

Gluten-free, vegan apple piePastry is just flour and shortening, mixed together with a little bit of water to turn it into dough. That’s pretty much the tortilla recipe I’ve been using. So, the other night I made tortillas using my usual method. My beans were semi-frozen, which kept the palm shortening cold, and the whole thing turned to pastry dough in my food processor. I was amazed. I rolled it out on some wax paper, put it in a pie plate, and baked it a little. Then I put apple pie filling in there, put another layer of pastry on top, and baked the whole thing.

For the sake of full disclosure, I did have to piece the crust together a bit, as it didn’t quite hold together well enough to move to the pie plate. Not pretty, but still tasty. After it was baked, it held together just fine.

I don’t know if it was just the cold beans, or if I used extra shortening this time, but this was much more like pastry than like tortilla. Just in time for Thanksgiving, too. Score!

gluten-free, corn-free baked pocket sandwichI’ve used the tortilla dough to make a allergy-free baked pocket sandwich before, too. Kind of on the order of a calzone. Now I’m wondering what else I can make with this basic dough. Any suggestions?

Produce – Preserving the Harvest

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It’s a busy season for our food-allergic household. While fruits and veggies are naturally free of gluten and most allergens, we find that much of the grocery store produce is contaminated with corn*. So, we try to purchase as much as possible from our local farmers’ market, in addition to growing our own fruits and vegetables. That means, of course, that we need to preserve the fresh food now so we’ll have it over the winter.

The best website I’ve found to help with this is the National Center for Home Food Preservation. This comprehensive website is hosted by the University of Georgia, and is a collaborative project between universities in the Cooperative Extension System. I’ve found their information to be far more reliable and trustworthy than just reading a random blog that looks like it was made in 1980 and purports to have the secret to making apple jelly just like Grandma used to do. Those websites are fun to read for the folk wisdom they contain, but when it comes to food safety, I’ll trust Cooperative Extension instead, thank you very much.

So far this year, I’ve frozen peaches, grape juice, tomatoes, broccoli, green beans, sweet peppers, hot peppers, and chard. I’ve canned grape jelly and applesauce, and dried tomatoes and some fruit leather, too. As the season moves on, I’ll be working on squash, more apples, and rose hips. Because this is all locally grown produce, I’m able to ask the growers directly about their food, ensuring that it is is allergen-free for my family.

Not everyone has time to grow and preserve large quantities of food like we do, but nearly everyone can take advantage of the great prices on in-season produce and put up a batch of something. Check with gardening friends, too. Someone may be more than willing to share their abundance with you. Last year, I had baskets of squash to give away. This year, I have way too much broccoli, and I’m so sick of it, I’ll give it to whomever wants it! Friends of mine had so many apples, the weight of the fruit was breaking the branches, so they were more than happy to share with us, to the tune of nearly 200 pounds of apples! (There were still many more apples on the tree!)

So if you’ve noticed that things are a little slow at the blog lately, rest assured that I haven’t been slacking. I’ll be back to posting more allergy-friendly recipes just as soon as the frosts hit, and this year’s harvest is safely stashed away.

* Produce is often coated in corn-based wax to preserve it or sprayed with corn-derived ethylene gas to help ripen it.

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