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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.

 


So Delicious debuts Almond Milk products

Posted on April 3rd, 2012 by Alison | Posted in Dairy Allergy, Products, Soy Allergy | Comments Off on So Delicious debuts Almond Milk products

Every year in March I attend Natural Products Expo West, which is a trade show featuring the foods, beauty care and lifestyle products in the natural foods industry (all the brands you see in So Delicious Almond Milk ice creamWhole Foods and other natural foods stores and the companies that are trying to get their products in to those stores). It is a really fun time seeing people I know and getting to try all the new foods that my favorite brands, and new brands, are showcasing. I am on the hunt at these shows, looking for gluten-free and other foods that cater to special diets. I will be posting about some of the new products I sampled, and first up is one for you dairy-free folks out there…

So Delicious is a brand known for its milk-alternative products, such as soy and coconut beverages, yogurts and desserts. They have added another dairy-free option to their line with Almond Milk products, which they say are lower in calories, fat, sodium and sugar. They are dairy, soy and gluten-free (with the exception of Cookies n Cream ice cream and the ice cream sandwich).

So Delicious Almond Milk BarHere are the new products I saw and tasted at the show:

  • Greek-Style Cultured Almond Milk in Blueberry, Chocolate, Plain, Strawberry and Vanilla
  • Ice Creams – Butter Pecan, Cherry Amaretto, Chocolate, Cookies n Cream, Mint Chip, Mocha Almond Fudge, Vanilla
  • Frozen Dessert Novelties, including chocolate covered Vanilla Bar, Mocha Almond Fudge Bar and Vanilla Ice Cream Sandwich

They were all so delicious! 🙂

Now, as a mother of a child with a nut allergy, I was concerned that the coconut milk products we normally eat might be contaminated now that almonds are part of the line. We LOVE So Delicious coconut milk products and would be sad to have to give them up. From the email I received from the company, it looks like we won’t have to:

Like all other non-dairy beverages, our almond milk products are produced in some of the same facilities where dairy, soymilk, and our coconut milk are produced. With this in mind, our team takes the cleanliness of the production facility, prevention from cross-contamination, and validation of the allergen-free status of our products extremely seriously.

Many of our customers have food sensitivities and food allergies, and they have come to rely upon us for more than two decades to provide safe and delicious food options for their families. So Delicious® Dairy Free is a market leader in allergen testing and a world-class benchmark for food integrity. We apply strict quality-control measures, which are noted as the most stringent in the industry, in an effort to prevent contamination by undeclared food allergens. To assure our preventative measures are effective, we sample test our products for the presence of allergens using state-of-the-art testing methods.

Our allergen testing is trusted by allergen organizations and thousands and thousands of households, because we have a documented and regimented program that is instituted at every facility where we produce So Delicious® Dairy Free. It involves some of the most rigorous testing in the world, and that testing is conducted at various stages of production–from testing the raw materials and ingredients to the manufacturing lines to the final product. We ensure that the product that is shipped into stores is safe and of the highest quality. And we test all of our allergen ingredients down to 5 parts per million. Just to give you some perspective, the FDA allows companies to declare they are gluten-free if they test to 20 parts per million. But we are committed to testing that is four times as sensitive.

To learn more about our allergen-prevention program visit us at: http://sodeliciousdairyfree.com/allergen-information

If you are dairy-free, and even if you aren’t, this new product line will be a welcome addition to your diet!


Finding or making your favorite holiday foods – gluten-free, allergen-free

Posted on December 13th, 2011 by Alison | Posted in Dairy Allergy, Egg Allergy, Holidays/Special Events, Peanuts/Nuts Allergy, Recipes & Cooking Tips | Read 4 Comments - Add Your Own »

For people who are gluten-free or have food allergies, the holidays can be a reminder of what we can’t eat. Gluten and other allergens are everywhere, and because we are more social at this time of year, this fact becomes more obvious as we attend holiday parties, share meals with family and friends, and are tempted by sweet treats all around.

But you don’t have to go without your favorite foods! You may not be able to indulge in everything, but think about what food would make you feel the most emotionally satisfied — is it pie, is it stuffing? Is it a box of chocolates, matzoh ball soup? Which one holiday food would give you the greatest pleasure? Then, make it happen! If you can buy it, treat yourself! If you have to make it yourself, do it. If someone else wants to make it for you, great! If you don’t have to stop at one food, by all means, don’t! If you are feeling overwhelmed by all the things you can’t eat, let’s simplify it.

I hope this short list of suggestions can help, and if there’s something else you’re longing for, let me know, and I will use my resources to try to find you the enjoyment you deserve!

GLUTEN-FREE / ALLERGEN-FREE GINGERBREAD MEN OR HOUSE

Buy it: Oops, we’re past the deadline already for ordering an allergen-free gingerbread house kit from A&J Bakery, but now you know for next year. Sensitive Sweets in southern California is also making an allergen-free gingerbread kit for purchase.

Make it: You can make this. Seriously, you can. Read my post “I made an allergen-free gingerbread house!

ROLL OUT SUGAR COOKIES

Buy it: I haven’t found any gluten-free shaped sugar cookies you can buy in stores that are gluten-free, and many of the sugar cookie mixes don’t make cookies that hold their shape.

Make it: I am very excited this year that I found a GREAT recipe for roll-out sugar cookies that are free of gluten, dairy, eggs and nuts! The recipe is from Heidi at Adventures of a GF Mom. (The recipe calls for almond extract which I replace with vanilla.) Cybel Pascal has a recipe for sugar cookies that is also free of the top allergens.

PIE OR PIE CRUST

Buy it: Whole Foods’ Gluten-Free Bakehouse brand has a pie crust, and you can find finished pies or tarts from Katz Gluten Free, Crave Bakery, and Christine’s Upper Crust Pies.

Make it: There are actually tons of gluten-free pie and pie crust recipes out there if you want to make it from scratch. Some of the sites that have recipes are Whole Foods, Simply Gluten-Free, Living Without Magazine, Elana’s Pantry, and Gluten-Free Girl. You can also use commercially available flour blends to make a crust, which saves you some steps. King Arthur shows you how, and if you want a really easy with video instruction, Pamela of Pamela’s Products shows you how to make a gluten-free pie using her mix (is also egg-free and can be dairy-free). Jules of Jules Gluten Free also shows you how to make pie using her flour blend.

GRAVY

Buy it: You can purchase gluten-free gravy mixes. Here is a list of search results for gluten-free gravy on Amazon. Mayacamas is another company that makes gluten-free gravy mixes.

Make it: Instead of flour, use a gluten-free starch. Here’s a little primer on wheat-free thickeners from FitSugar. Ali at Nourishing Meals explains how to make gluten-free gravy. A chef from Whole Foods shows in a video two ways to make gravy, and The Family Chef shares her easy steps.

STUFFING

Buy it: Look around — gluten-free bread  crumbs or croutons are available, but if you can’t find them, you can buy gluten-free bread like Udi’s or Rudi’s to use in any traditional stuffing recipe.

Make it: You can make a loaf of gluten-free bread to use in stuffing recipes. That’s what I do because I can make the bread dairy and egg-free also for people with multiple food allergies in my family. This recipe for Harvest Stuffing always turns out. If you don’t want to use bread, opt for a rice dressing, which will be naturally gluten-free. Make sure any broth you are using is gluten-free. If you have nut allergies, watch out — many stuffing recipes call for nuts.

MATZOH BALL SOUP

Buy it/Make it: You buy the mix to make your own matzoh balls. They are really good and I love the name: Mock-Zah Ball Mix.

POTATO LATKES

Buy it: Hmmm… nope, you’re going to have to make these.

Make it: Easy to make gluten-free, just substitute an all-purpose gluten-free flour blend for the flour called for in traditional recipes. Need to be egg-free too? Don’t worry, I figured this one out for you: Gluten-Free Egg-Free Latke Recipe

CHOCOLATES

Buy it: See’s Candies is still my favorite boxed-chocolates. They have an allergen list, so depending on your allergy, you might be able to find something you can have!

Make it: You can easily make chocolate lollies and shapes by following these steps:

  1. Buy candy molds in holiday shapes, like snowflakes or snowmen or Christmas shapes or Santas.
  2. Buy Enjoy Life Foods Chocolate Chips or Mega Chunks – they are free of the top 8 allergens.
  3. Temper the chocolate in the microwave by heating the chocolate in a bowl in the microwave, at power level 5 or 50% for 30 seconds. Using a rubber spatula in a gentle sweeping motion,  stir the chocolate, even if none of it has become liquid yet and return the bowl to the microwave oven for another 30 seconds. Remove, stir, and repeat until about two-thirds of the chunks become liquid and about one-third are in soft lumps. Continually stir to cool the chocolate until the soft lumps disappear and the chocolate has cooled a little.
  4. Pour the chocolate into the molds, or use a spoon or spatula to put it in, and let it set in the refrigerator.
  5. When chilled completely, wrap the chocolates with colored foil or clear wrap.

What else is tugging at your tummy this holiday season?


Raising awareness about food allergies at school

Posted on January 10th, 2011 by Alison | Posted in Dairy Allergy, Egg Allergy, Food Allergies, News & Research, Peanuts/Nuts Allergy, Uncategorized, Wheat Allergy | Read 10 Comments - Add Your Own »

schoolhouseI recently encouraged my daughter’s elementary school to put a food allergy program in place after the peanut butter incident. The principal liked my proposed ideas and I was able to address the entire school in an assembly on food allergies. It was well-received. In fact, my daughter told me today that whenever her classmates are eating something she is allergic to, they warn her: “Be careful, I’ve got peanut butter today.” These are first graders — it warms my heart! I have definitely sensed a heightened awareness since the assembly. I am working on the rest of the program which will be put to use at the beginning of the next school year. It is inspired by the ideas put out by The Food Allergy and Anaphylaxis Network (FAAN), but with my own twist and with a more age-appropriate message for elementary school kids.

Any program that raises awareness at school is greatly needed. I have not advocated for a peanut or nut free school, CONTINUE READING »







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