Æbleskivers Gluten Free

Posted on December 13th, 2012 by Alison | Posted in Recipes & Cooking Tips | Read 1 Comment - Add Your Own »

̠ble Рwhat? ̠bleskivers: a sphere-shaped Danish pancake. When my daughter had a Heritage Feast at her school, we were asked to bring in a food that had meaning to our family. Since my grandmother is 100 years old, I thought we should honor her with a dish from Denmark.

I borrowed her cast-iron Æbleskiver pan and set out to make — you guessed it — gluten-free Æbleskivers! When we called my grandmother to discuss, she confirmed that “Oh, yes!”, she used to eat Æbleskivers as a child growing up with her Danish grandparents and ate them either with jam or powdered sugar.

To hear my daughter have this conversation with my grandma was the best part of this whole experience, and the second best part was my daughter’s excitement to make the Æbleskivers. The third best part was that they turned out great and we loved them!

So, I bring to you: Gluten-Free Æbleskivers!

Gluten-Free Æbleskivers

Ingredients:

  • 2 cups gluten-free flour (I used Pamela’s Artisan Flour Blend)
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, separated into yolks and whites
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • extra butter for frying

Directions:

  1. In a bowl, combine flour, baking powder, sugar, baking soda and salt.
  2. Add in egg yolks, melted butter and buttermilk and beat until smooth.
  3. In a separate bowl, beat or whisk the egg whites until they form a stiff peak (it is best to use cold eggs), and then fold the egg whites back into the flour mixture.
  4. Heat Æbleskiver pan until medium hot and put a pat of butter into each well.
  5. Put about two tablespoons of batter into each well. When the bottom is browned, turn the ball of dough so the other side can get browned. Be patient — if you try to turn it too early, it will result in a doughy mess. The browner it gets, the easier it will be to turn. People used to use knitting needles to turn the dough… I used a wooden skewer.
  6. When both sides are browned, remove the Æbleskiver to a plate.
  7. They are best served warm, dipped in jam or sprinkled with powdered sugar. There are many variations also — some people stick a piece of apple in the middle when it is half-way done cooking, others use applesauce, Nutella, banana — really anything you like!


Gluten-Free Corn Dog Recipe – Dairy-Free and Egg-Free too!

Posted on July 12th, 2012 by Alison | Posted in Dairy Allergy, Egg Allergy, Recipes & Cooking Tips, Soy Allergy | Read 2 Comments - Add Your Own »

A seven year old kid that has never had a corn dog? Hard to believe, but even the gluten-free corn dogs on the market have eggs in them, which my daughter is allergic to. So, once again, necessity is the mother of invention! Corn dogs were on the menu at her camp this week, and I just couldn’t let my daughter be left out! Fryin’ up corn dogs at 8 am isn’t my normal morning routine, but the end result was worth my kitchen smelling like fried oil for the rest of the day. These corn dogs were so yummy, we even shared one for breakfast!

Gluten-Free Dairy-Free Egg-Free Corn Dogs

Ingredients:

  • 1 bag Pamela’s Cornbread & Muffin Mix
  • 2 tablespoons sugar (for taste – optional)
  • Ener-G Egg Replacer prepared to the equivalent of 3 eggs (or use 2 real eggs if you can have eggs) (also, I’m not even sure you need any eggs or egg replacer at all – it might work without it but I didn’t try that!)
  • 1/2 cup Earth Balance Soy-Free Buttery Spread, melted (or use real butter if you can have dairy)
  • 3/4 cup water, more or less
  • 6 to 10 hot dogs, depending on the size
  • Oil for frying. How much oil you need is going to depend on what kind of pan you are using. If you have a deep fryer, lucky you. I do not, so I used a lot of oil in a pan big enough to lay a corn dog across.
  • Skewers

Directions:

  1. Mix Cornbread & Muffin Mix, sugar, melted butter and egg replacer together in a bowl – it will be extremely thick and dry.
  2. Gradually add water until the batter becomes uniform, but is still rather thick.
  3. It is best for hot dogs to be at room temperature and dry. Test the batter by dipping the end of a hot dog into the bowl to see how it sticks. If it is too thick, add more water.
  4. When the batter has reached the right consistency, pour it into a tall glass.
  5. Heat oil. I don’t have a thermometer to test the oil, but I read that you want frying oil to be at the point where a chunk of bread dropped in will brown in 60 seconds. I used this method with a chunk of gluten-free bread.
  6. Insert a skewer into each hot dog, almost to the end. If the skewer is too long, cut or break it off to leave just a small handle.
  7. Dip the hot dog into the tall glass of batter. You may have to swirl it around a bit to get it evenly coated. Pull the coated hot dog out of the glass and fill in holes with batter if needed with a wooden spoon.
  8. Immediately put in the frying oil until browned. Use tongs to pull the corn dog out and set on paper towels.
  9. Batter may get thicker as it sits. Add more water as needed.
  10. Serve hot or let cool and then freeze.

 


Gluten-free dairy-free ice cream pie

Posted on April 26th, 2012 by Alison | Posted in Food Ideas, Recipes & Cooking Tips | Read 2 Comments - Add Your Own »

Pizza and cupcakes, pizza and cupcakes — this is the usual fare at children’s birthday parties. I’ve got the whole bring-our-own-cupcakes thing down and I am used to delivering hot homemade pizza to the parties. But once in a while, a creative mom throws me for a loop by serving frosting-filled ice cream cones (that was an easy one, luckily) or ice cream sandwiches (the traditional dark cookie rectangle kind – not so easy).

GF DF Ice Cream Pies

At the last birthday party my daughters attended, the dessert was ice cream pie. I used to love ice cream pies but really had never made one. Ah – a new challenge. I used allergen-free cookies and dairy-free ice cream to make individual pies for my girls. The crust turned out fine, although probably too crumbly if you were going to try to cut and serve it. Since they had their own it didn’t matter and they ate them straight out of the baking tin.

Here’s how I did it:

Ingredients:

Directions:

  1. Crush cookies using a food processor (this is the easy and fast way and produces a finer crumb) or by putting them in a plastic bag and rolling the bag with a rolling pin. You should have about 1 to 1 1/2 cups of crushed cookies.
  2. Melt about 1/4 cup of butter.
  3. Add butter little by little to the crushed cookies either directly to the food processor or in a bowl. You want the cookie/butter mixture to stick together enough but not to be too oily. Many cookie crust recipes call for sugar to be added also, but I left it out. Seems sugary enough to me!
  4. Press cookie/butter mixture into the bottom of a greased pie plate or ramekin or whatever you want to serve it in.
  5. Put crust in the freezer to set for at least 15 minutes (more time is better, but I was in a hurry).
  6. Take out the ice cream to soften a bit (10 minutes).
  7. Smooth the softened ice cream into the crust.
  8. Melt chocolate chips (if you do this in the microwave, cook for short intervals and stir each time). Drizzle the chocolate on top of pie.
  9. Return pie to freezer. It is best to leave it for at least 30 minutes or longer.

To be honest, I didn’t see my kids eat their pies because I had to leave the party, and I doubt they were perfect by ice cream pie standards, but the tins came back clean. That’s all the proof I need! If I make this again I would like to buy mini pie dishes, use a more interesting ice cream flavor and make it farther ahead so they freeze more.

So, moms, what’s the next birthday challenge? 😉


Valentine’s Cookies (gluten-free, allergen-free)

Posted on February 8th, 2012 by Alison | Posted in Holidays/Special Events, Recipes & Cooking Tips | Read 2 Comments - Add Your Own »

Gluten-free Valentine's Cookies

These are the gluten-free allergen-free Valentine’s cookies that my girls and I made last year. This picture makes me happy because of the beautiful imperfection created by their little hands!

After years of experimenting with different people’s recipes, I finally have had success. For roll out sugar cookies that maintain their shape and taste good, I recommend two recipes. One is Adventures of a Gluten-Free Mom’s Cut-Out Sugar Cookies. I followed the recipe for the cookies exactly, except for almond extract due to nut allergies in my house, and I just use regular powdered sugar to make the icing, but if you need to be corn-free, she has a great recipe for powdered sugar without the cornstarch. The other recipe I recommend is Cybele Pascal’s Allergy Free Rolled Sugar Cookies. Note that she uses rice milk for the icing, but I personally don’t like the taste of rice milk and think it makes frosting taste “off.” You can use water, milk or coconut milk instead if you are like me and prefer something other than rice milk.

Remember when decorating cookies that you want to put the sprinkles on right away because the icing will set and then the sprinkles won’t stick. Also remember that you really can’t go wrong if you put out little bowls of sprinkles and let your kids exercise their creativity (I do recommend frosting them yourself however!) If you use sprinkles that complement each other, the cookies will look great no matter what and they will be so proud to serve them to their family, friends, and classmates.