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Wheat/Gluten FreeBread, Muffins, and Pancakes
Cakes, Cookies, and Other Desserts
Milk/Egg FreeMilk SubstitutesMain Dishes Cakes, Cookies, and Other Desserts
See also:
Soy FreeSee also:
Wheat/Gluten FreeBaking Powder Biscuits #2contributed by Pamela Nonken and S. Roger Hirsch, M.D. 5/8 cup potato-starch flour
*Butter is best, since most of the taste comes from it, but you can substitute margarine if necessary. In a medium mixing bowl, sift together potato-starch flour, baking powder, and salt. Cut in butter until all butter is evenly combined with flour. Stir in milk to make a soft dough [start a little under the required amount, then add as needed —ek]. Round up on lightly floured (with potato-starch flour) board. Knead lightly. Roll out about 1/2 inch thick. Cut and place on ungreased baking sheet. Bake in 500 (F) [yes, five hundred] oven for 8 to 10 minutes, until golden brown. I like these better at the lighter stage of brown than darker brown. Serve hot, but these will keep for a day or so. About 8 biscuits.
Bette Hagman's Gluten Free Bread[about Bette Hagman] contributed by Kate Gregory The bread recipe in this book is great but the dough is too sticky to be kneaded by hand. So my husband adapted her recipe to work in a breadmaker. We have made this in our Pansonic many times; it tastes like bread, it is nice and soft. It toasts beautifully but unlike many rice breads is edible untoasted. 2 cups GF flour (see below)
Put these ingredients into your breadmaker in whatever order it requires them and bake like any other white loaf. The GF flour is a flour substitute Hagman recommends. You make it like this: 2 parts white rice flour
I make up 3 cups of this into a canister, 2 cups goes for the bread and the other cup stays in the canister for next time. As for the xanthan gum, she talks about this more in the book but it's a way to get the stretchiness that gluten provides. She gives several mail order sources for it in the States; here in Canada my inlaws simply asked their local health food store to get them some and eventually it arrived. My MIL has been gluten-intolerant for years and has been buying rice bread, corn pasta and the like all that time; now that she has this book she says she feels like a real person again. So many foods she thought she'd never eat again are opened up to her. She writes in the margin when she tries a recipe and every annotation says "good" or "very good"; she has yet to be disappointed. She's also gained weight which her doctor is very pleased about. I can't recommned the book highly enough. Books by Bette Hagman: Gluten-Free Gourmet Cooks Comfort Foods; Gluten-Free Gourmet Makes Dessert; Gluten-Free Gourmet Fast and Healthy; More from Gluten-Free Gourmet
Blueberry Muffins[adapted from Going Against the Grain by Phyllis Potts] contributed by Tammy Schmidt 2/3 c banana
Mix the first 4 ingredients, sift dry ingredients and add to the flour mixture. Add blueberries and mix. Fill prepared muffin tins 3/4 full. Bake at 300°F for 40 min. Makes one dozen.
Milk-free and Egg-free Breadcontributed by Christian Gassler 2 cups of (white) rice flour
1) I put the yeast and the sugar in a glass measure, that can hold 2 cups or more. 2) I mix all dry ingredients (by hand) in a sufficiently large bowl. I grind my own flours, but you can also use commercially available flours, if you are sure, that they are gf (politely ask your supplier). 3) I butter a spring form (8..10 in diam) and generously dust it with the above dry mix, the flour that does not stick to the form goes back into the bowl. 4) Meanwhile, the yeast and sugar have dissolved, so I add 1 cup of lukewarm water, the oil and vinegar and mix it, until it looks milky. Then I fill up to a level 2 cups and mix again. 5) I mix the dry and wet mixes and stir it with a wooden spoon. This action builds strong arms and hands. 6) depending on the consistency of the dough, I add lukewarm water, until the dough is smooth and just a bit thinner than regular dough. 7) I put the dough into the spring form and put it in the handwarm oven to rise for 40-60 minutes, form covered by damp cloth. (try to keep the cloth away from dough) 8) After rising, I crank up the heat to 220 CELSIUS (430 Farenheit), using both the hot air and infrared heater that my oven supplies. The heat is usually reached after a few minutes. At 220 Celsius, I set the heat back to 200 Celsius (400 F). After 10-15 minutes, I cover the form and bake the bread for a total of 50-70 minutes. The whole procedure sounds rather annoying, but once you have it in your blood, it is really easy ... BUT depending on the dry ingredients, you have to experiment a little bit with the proportions of dry ingredients and water, maybe also with the ammount of yeast needed. Too much yeast makes the dough go quickly and collapse while baking! The bread thus created can be used for multiple purposes: Just bread (toasted or not), Pizza (prebake a flat! loaf), Pizza bianca (flat bread with olive oil and salt on top), Pizza bianca with onions (add onion rings on top), and a lot of variations with doughs containing nuts, olives, grilled bacon etc. — do not limit your imagination!
Oatmeal Breakfast Bars2 cups rolled oats, uncooked
Preheat oven to 375 (F). Grease a 9 inch by 13 inch pan, or two 8 inch by 8 inch pans. Combine all ingredients in bowl and mix well. It should be moist enough to form a ball, without extra liquid. Put mixture in prepared pan(s) and spread evenly. Bake for 30 minutes. Remove from oven and cut into squares while still hot. Wait until the bars cool before trying to remove them from the pan. Variations: *You can make oat flour by putting rolled oats into a blender or food processor and pulverizing them. ** if the fruit is hard, soak it with a bit of water before adding to the mixture. The fruit doesn't soften much in baking. With variation 3, you can use a bit of rum or other flavoring in the soaking water.
Chick Pea Flour Pancakes ("Crepes")[adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking by Madhur Jaffrey] This will produce a thinner "eggy" textured pancake much like a crepe. I prefer a savory treatment, with scallions or other flavoring, but sweet is okay, too. Chutneys and relishes can be used to fill these, or a dipping sauce can be made. Use a nonstick skillet approximately 8 inches in diameter. Bigger or smaller is ok, but yo u will have to adjust the amount of batter you use to correspond. I prefer a 4 inch pancake for snacking. In making these, you need to move deliberately and quickly. The first few you make may be a little weird, until you get the hang of it. 1 cup chickpea flour (garbonzo bean flour), firmly packed
Sift the chickpea flour into a bowl. Slowly add 1 cup of water , two tablespoons or so at a time. Stir well after each addition of water, breaking up the lumps of flour. Once this is smooth, add ano ther 1/2 cup of water to the mixture, and all of the spices. Stir to mix. Measure out the oil and place in a small cup near where you will be cooking; place a pastry brush, a teaspoon , and a 1/2 cup* measuring cup there, too. (*The size of the cup depends upon the size of the pancake you will be making. Experiment to find out what produces the size you want.) Have a plate for the finished pancakes ready. Each pancake takes between 5 and 8 minutes to cook. If you have two suitable skillets that will make the process much faster. Brush the skillet with approximately 1 teaspoon of oil. Let the skillet heat on a medium l ow setting until it is hot. Stir the batter and remove approx. 1/2 cup (or whatever your desired measure turns out to be). Pour this into the skillet. Turn and tilt the skillet to spread the batter to the very edges of the pan* (*If you are making a smaller pancake, you can let it move as far as needed to get a thin cake.) Keep doing this until the batter is evenly distributed and has set. Dribble approximately 1 teaspoon of oil around t he edges of the pancake and another teaspoon on top. (Use less if you are making a smaller pancake.) Cover the skillet and let cook for 5 to 8 minutes; it should be slightly crisp at the edges and bottom. Carefully ease a plastic spatula under the pancake, lift it and place on a plate. These are best eaten immediately, but you can cover the plate of pancakes with an inverted plate and do the remaining pancakes in order to serve them all at once. Serve with any chutney, dipping sauce, or condiment that strikes you. Variation: While pancake is cooking place a small amount of chopped green onion on top. Books by Madhur Jaffrey: Madhur Jaffrey's Quick & Easy Indian Cooking; Climbing the Mango Trees; Simple Indian Cookery; From Curries to Kebabs; World Vegetarian; Madhur Jaffrey's Step-By-Step Cooking; An Invitation to Indian Cooking
Cornbreadcontributed by Meg Fortino 2 tablespoons bacon grease
Turn the oven to 425 (F). Put the bacon grease in a 10" iron skillet. Put the skillet into the oven. Meanwhile, combine the eggs and buttermilk. Put the cornmeal into a large bowl. When the bacon grease is melted, pour the grease into the eggs and buttermilk while mixing. Stir the egg/buttermilk/grease mixture into the cornmeal. Pour the cornmeal into the hot skillet and spread it quickly. Put the skillet into the oven and bake 25 minutes. Immediately remove from the oven and upturn it onto a serving plate. (If you leave it in the skillet, the good crust gets soggy. I guess if you like gentler cornbread, you can leave it in the skillet. But if you want gentler cornbread, you'll have to put flour in the mix. This is hale-and-hearty cornbread.) Serve with turnip greens with lots of pot likker and cold buttermilk.
Golden Cakecontributed by JoAnne McCleeary I use only Bob's Red Mill Stone Ground White Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only one that I have been able to get decent results in adapting wheat recipes to rice. 1 cup white rice flour
Sift dry ingredients together. Drop in butter, 1/4 cup of milk, vanilla. Beat for 2 minutes. Add the rest of the milk and eggs. Beat 2 minutes more. Turn into a greased 9 or 10 inch round layer cake pan. Bake for about 30 minutes in a 350 degree oven. Cool and turn out on a plate and frost. Makes 1 layer. Stays very moist. Will taste wonderful if you haven't had cake in a long time. My family can't tell this one is made from rice.
Hot Fudge Cake[adapted from Taste of Home magazine] contributed by JoAnne McCleeary I use only Bob's Red Mill Stone Ground White Rice Flour, from Natural Food, Inc. Milwaukie, Oregon 97222. It is the only one that I have been able to get decent results in adapting wheat recipes to rice. 1 cup rice flour
In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and the salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan. Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the cake pan. Pour hot water over all and DO NOT stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired. Yield: 9 servings. This one is impossible to tell that it's made from rice. I have served it to company with great results. The Taste of Home Cookbook: Published: September 2006; by Taste of Home Magazine Editors
Pumpkin Bread[adapted from Going Against the Grain] by Phyllis Potts] contributed by Tammy Schmidt 1.5 c bean flour
Grease and flour 2 loaf pans. Stir together flour, sugar, baking soda, salt and spices. Stir together pumpkin, corn oil and water, add eggs one at a time. Make a well in center of flour mixture, add pumpkin mixture and stir. Pour into prepared pans and bake for 1 hour at 325°F
Rice Flour Pancakes 1[adapted from The Joy of Cooking c. originally published 1967; Revised 2002; Revised Edition, Published: November 1997] contributed by Eileen Kupstas Soo (kupstas@cs.unc.edu) Mix then sift: 2 cups rice flour
Beat the mixture while adding: 2 cups milk or milk substitute Add and barely blend: 1 beaten egg or egg substitute (though be careful — a good binder is needed)
Proceed as for standard pancakes. You may need to be generous when greasing the pan. Joy of Cooking, 75th Anniversary Edition: Published: October 2006; by Irma Rombauer, Marion Rombauer Becker and Ethan Becker
Rice Flour Pancakes 2contributed by JoAnn McCleeary 1 cup of rice flour
Heat electric griddle to about 400 degrees (hot). Mix batter well. Bake on one side til bubbly and then flip. These are very moist and stay fresh in the refrigerator for a week or so. They make great sandwiches, pizza crusts, or breakfasts.
Rice/Potato Donutscontributed by JoAnn McCleeary 1 c. cold mashed potatoes
Beat all this together or mix will by hand. This should be slightly stiffer than cake batter. Let it sit for 15-30 minutes. Fry 1/4 cup or smaller spoonfuls of batter in hot oil, a few at a time until they are good and brown. Check one for doneness by breaking open the first donut to see if it is completely done. Rice flour products are very yucky flavored when they are not completely done, but get too dry if overdone. Drain well and roll in powdered sugar or cinnamon sugar or dip in vanilla or chocolate powdered sugar glaze. This make a large batch, but they freeze very well and make a ready snack for someone hungry for a really good donut.
Terrific Belgian Waffles[adapted from Mother Earth Cookery by Margaret Ritchie ("Just Margaret") <skyhawk@sk.sympatico.ca>] 1 cup crabapple juice (or substitute)
Place all ingredients in blender, including the nuts if desired. Heat waffle maker and place batter on hot waffle maker (you can use an ice cream scoop as a measure). The batter will overflow if there is too much, but the waffle will be too dry if you have too little. Do a test run to see how much you will need. Cook the first waffle about 5 minutes; the others should be checked by about 4 minutes. Makes about 8 waffles. Serve with fresh fruit or dried fruit puree; the author recommends a combination of pumpkin seed butter and rice syrup. The leftovers freeze well and make excellent sandwiches. Variations: Use part buckwheat flour; use chickpeas and part chickpea flour; use sweet potato in place of beans.
Chestnut Torte[adapted from The I Hate to Cook Almanac, Peg Bracken c. 1960] contributed by Eileen Kupstas Soo (kupstas@cs.unc.edu) Torte: 3/4 cup butter
Frosting: 1/2 lb. bitter chocolate
Preheat oven to 350 (F); prepare two 9 inch cake pans by greasing well and sprinkle the tablespoon of ground almonds on this. Cream butter then gradually add sugar. Beat then add egg yolks. Add rum. Beat egg whites until stiff. Add chestnuts and almonds to butter mixture, beat thoroughly, then fold in egg whites. Pour into two cake pans. Bake 45 minutes at 350(F), then cool. Whip the whipping cream with a tablespoon or two of sugar (this shouldn't be very sweet. Spread this on bottom layer of cake and place second layer on top. Melt chocolate and butter together in a double boiler. Beat until thick enough to spread. Cover cake with this and decorate with almonds.
Chocolate Peanut Butter Cookies[adapted from The Allergy Cookbook and Food Buying Guide by Pamela Nonken and S. Roger Hirsch, M.D.] These cookies rated highly with both my husband and my 5 year old niece (who enjoyed making them under supervision) 2 ounces unsweetened baking chocolate
* you can use commercial peanut butter if allergies permit Melt chocolate and peanut butter together with oil, stirring occasionally. This can be done on the stove over low heat or in the microwave. When well blended, stir in the remaining ingredients. Drop by rounded teaspoonfuls onto waxed paper. You may need to use your hand to shape them if the cookies refuse to stick together; this won't matter in the final product. Chill until firm. These should be stored in the refrigerator. About 2 dozen cookies.
Chocolate Chip Cookiescontributed by Chris Silker 3/4 cup butter/margarine (I use I Can't Believe It's Not Butter® or lightly salted butter)
Cream butter and sugars. Add vanilla and eggs and mix well. Add dry ingredients and mix well. Add chocolate chips. Bake for about 10 min at 350F, or until the edges are just starting to turn golden brown. Do NOT overbake. Let sit for a few minutes on the cookie sheet so they can set. These cookies don't warm up well in the microwave - they get a bit crumbly. Also, I tend to bake a pan at a time and keep the rest of the dough in the fridge, as these cookies dry out faster than the traditional kind.
Glazed Fruit Pie[adapted from Allergic People Eat Desserts Too! by Eleanor Bentley Milinusic] contributed by Tammy Schmidt Pastry: use one that is suitable for your diet. There are several listed in the book. Filling:
Glaze:
Make a chosen pastry. Arrange sliced fruit in pastry. Pour glaze over sliced fruit and chill. May be garnished with frozen drops of soy or nut whipped topping. I found that there was a lot of glaze left over from this recipe and it makes wonderful jam for my daughter who cannot eat sugar. I made strawberry/banana pie with strawberry glaze. It will work for just about any fruit. You could make a the pies with one type of berry in the pie and a different berry for the glaze. There is also a terrific brownie recipe in the book.
Hazelnut Cookiescontributed by Paul Kiesskalt. This is an old German recipe. 500 g pure icing sugar* ( about 1lb. 2oz.)
Procedure: * Icing sugar must be labelled "pure" - some icing sugars not labelled pure could contain gluten. [ed. - Icing sugar is known as confectioner's sugar in the US. It usually contains corn starch.]
Melt-in-your-Mouth Shortbread[adapted from The Food Allergy Cookbook] 1/2 cup cornstarch
Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1" balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 (F) [150 (C)] for 20-25 minutes or until edges are lightly browned. Variations: Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
Orange Honey Quick Breadcontributed by Ellen Dry Ingredients:
Wet Ingredients:
Mix together the dry ingredients with a wire wisk. Mix the wet ingredients separately, then combine with the dry, and mix well. Pour into a greased medium-size loaf pan. Bake at 325 degrees for about 1 hour. Let the bread cool for 10 minutes before removing it from the pan.
Passover Brownies[adapted from Jewish Cooking in America by Joan Nathan; Alfred A. Knopf, Inc.; 1994] 3/4 sticks ( = 3/4 cup) unsalted butter or margerine
1) Cream butter and sugar, then mix in egg yolks Books by Joan Nathan: The Children's Jewish Holiday Kitchen; Foods of Israel Today; Children's Jewish Holiday Kitchen; The Jewish Holiday Baker; Jewish Holiday Baker; Jewish Cooking in America; New American Cooking
Peanut Butter Cookies 1[adapted from Of These Ye May Freely Eat by JoAnn Rachor] 1/4 cup honey
Stir the honey and peanut butter together, then add water and salt. Add oat flour and stir well. Shape into small balls about one inch in diameter. Place on a greased cookie sheet and flatten to about 1/4 inch with a fork, making criss-cross patterns on the cookie. Bake at 350 (F) for about 20 minutes, or until golden brown. * You can make oat flour by putting rolled oats into a blender or food processor and pulverizing them.
Peanut Butter Cookies 2contributed by JoAnn McCleeary This is the greatest peanut butter cookie recipe that I got from a daycare that needed to use up some government peanut butter. Even my non-gluten-free friends rave! 1 cup peanut butter, smooth or crunchy
Mix well. Place on ungreased cookie sheet as for cookies, flattening slightly. Place sheet in a 350 degree preheated oven for about 10 minutes. Makes about 1 dozen or so.
Pie Crusts — wheat freeThis is a collection of various recipes from various sources Meringue Shell3 egg whites, at room temperature
Preheat oven to 275 (F). Grease 9 inch pie plate well; make sure you cover the bottom and sides. Beat egg whites with cream of tartar and salt until just frothy. Continue to beat while adding the sugar a bit at a time. COntinue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 - 1/2 hours, or until light brown and crisp throughout. Cool to room temperature, then fill. This is best made and filled just prior to eating. Nut Crust1 - 1/2 cups finely chopped nuts
Preheat the over to 400 (F). Place all ingredients in a mixing bowl and mix well. Press the mixture in a 9 inch pie plate or baking pan; you shoudl have enough to cover the bottom and some of the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Cool then fill. Crumb Crust1- 1/2 cups crumbs (wheatfree cookies make good crumbs) Mix the crumbs and butter or margerine in a small bowl. Make sure the crumbs are evenly coated. Press the mixture into a pie plate, making the crust as even as possible. Bake five minutes or until slightly borwned. Or, chill until firm instead of baking.
Pumpkin Cookies[adapted from The Food Allergy Cookbook] contributed by Eileen Kupstas Soo (kupstas@cs.unc.edu) 1 cup sugar
Cream sugar and shortening; add pumpkin, vanilla, and salt. Sift flours, soda, baking powder and cinnamon. Add to creamed mixture. Fold in raisins and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 (F) [180 (C)] until done, about 10 minutes.
Pumpkin Cookies 2[adapted from The Allergy Gourmet by Carol Rudoff] 1/2 cup margerine, softened (can use less)
Cream margerine and sugars. Add egg substitute, pumpkin, and vanilla; beat in well. Stir in remaining ingredients until well-blended. Drop by teaspoonful, about 1 inch apart on greased cookie sheet. These do not spread, so you may want to flatten slightly. It probably doesn't matter, other than aesthetically. Bake 350 (F) for 15 to 18 minutes or until center is set. (These will still look wet in the middle; just make sure they are set.) Makes 40 cookies or so.
Rice or Potato Flour Sponge Cake[Adapted from The Joy of Cooking c. originally published 1967; Revised 2002; Revised November 1997] contributed by Eileen Kupstas Soo (kupstas@cs.unc.edu) Preheat oven to 350 (F); flour a 9 inch tube pan (angel food cake pan) Sift 3 times or more:
Beat until light and creamy:
Stir these into flour mixture. Beat until stiff but not dry:
Fold the egg whites into the flour mixture by hand, gently but rapidly. Bake about 45 minutes (or until done). Cool upside down, as for angel food cake. Joy of Cooking, 75th Anniversary Edition: Published: October 2006; by Irma Rombauer, Marion Rombauer Becker and Ethan Becker
Toll House Cookies[adapted from The Food Allergy Cookbook] 3/4 cup soy flour
Sift together flours, salt and baking soda. Blend margarine, sugars, vanilla, and water. Beat in egg. Add flour mixture and mix well. Stir in chocolate pieces and nuts. Drop by well-rounded teaspoons onto cookie sheet. Bake 10-12 minutes at 375 (F) [190 (C)].
Milk or Egg FreeCoconut MilkThis is hardly a recipe; just an idea that works. Canned coconut milk
Thin the coconut milk until you get the consistency you need. About equal water will get a reasonable milk substitute. The coconut taste isn't very strong after cooking, surprisingly enough.
Nut MilkYield: 2 cups This can be used to replace milk in recipes that taste odd when made with commercial soy or rice milks. I use this for custards and puddings, since soy milk can take on a nutty taste when used in these. It is fine to drink, also. The fat content depends upon the type and quantity of nuts used. More nuts in proportion to water gives a richer milk. This is somewhere between whole milk and half-and-half in richness. 1 cup + approx. two tabls. almonds (blanched*) or raw cashews
Put nuts and water in a blender. Blend approximately 2 minutes (more or less, depends on your blender. The nuts should be pulverized.) Strain the resulting stuff to remove the nut chunks. (I use a mesh coffee filter [ex. Melitta gold filter] and a rubber spatula to force the liquid through. Paper coffee filters are too fine, and kitchen seives are too coarse.) This makes 2 cups, approximately. * blanching the almonds (dipping in hot water for 30 seconds then removing the brown skins) results in a much prettier milk. The little brown flecks don't filter out so well.
Rice Milkcontributed by Mary 2 cups rice
Rinse rice to clean. Pour 4 cups boiling water over rice and let soak for 1 to 2 hours. Blend 1 cup soaked rice with 2 1/2 cups water (can be cold water). Blend rice to a slurry (not a smooth liquid);pour into a pot and repeat with rest of rice. Bring to a boil and then reduce heat and simmer for 20 minutes. Line colander with nylon tricot or a few layers of cheesecloth. Put bowl under colander and pour rice mix in colander. Another 1 cup of water (or less or more) can be poured over the rice to get out more milk. Press with the back of a spoon, then twist nylon and squeeze out as much milk as possible. This milk is very plain and can be flavored with oil, vanilla, salt, etc.
Ricotta Cheese Substitute[adapted from The New American Vegetarian Cookbook by Marilyn Diamond] This can be used to replace ricotta cheesse or other soft cheeses in lasagna, etc. 1 pound firm tofu
Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor. Mash in remaining tofu with a spoon to give the right texture.
Sweetened Condensed Milk Substituteby Sherree Cook For one cup of sweetened condensed milk, blend:
Macaroni and "Cheese"[adapted from Vegetarian Times Magazine] contributed by Dawn Hyatt 14 oz. uncooked elbow macaroni
Preheat oven to 350°F (see Note 1). Boil macaroni in water until just underdone, drain, rinse in cold water. Blend tofu and soymilk in blender or food processor until smooth. Add tahini, nutritional yeast, turmeric and salt;mix until smooth. In large bowl, stir together macaroni and 'cheese' sauce. Place mixture in lightly oiled oven proof casserole; top with pats of margarine. Bake until golden and bubbly, about 20 minutes. Serves 10. Notes: Books by Vegetarian Times: Vegetarian Times Vegetarian Beginners Guide; Vegetarian Times Complete Cookbook, 2nd Edition; Vegetarian Times Lowfat and Fast Pasta (closeout); Vegetarian Times Vegetarian Entertaining (closeout); Vegetarian Times Complete Cookbook; Vegetarian Times Cookbook;
Banana "Cream" Piecontributed by Eileen Kupstas Soo (kupstas@cs.unc.edu) This can be varied by adding other things — coconut, etc. 1/2 cup sugar
Mix the sugar, salt, and cornstarch in the top of a double boiler* until the cornstarch lumps are gone. Slowly add the nut milk, stirring constantly. Stir constantly for 8 to 12 minutes until the mixture begins to thicken. Cover and cook 10 more minutes. Take about one cup of the milk mixture and slowly add to the beaten eggs; you want to avoid cooking the eggs. Now add the egg-milk mixture back into the rest of the milk mixture. Cook 2 more minutes, stirring often. Do not overcook. The mixture will thicken as it cools. Cool slightly then stir to release steam. Add vanilla and stir in well. Let cool until warm to the touch. If you are making a pie, get out a cooked pie shell. If you are using a bowl, get that out. Alternate layers of sliced bananas and warm mixture, making sure each banana slice is coated. If the bananas aren't coated they turn a yucky purple-gray, but still taste okay. If the bananas are added while the mixture is too hot, they turn tough. If the mixture is too cool, the banana essence doesn't permeate the custard. *You can substitute a heat-proof bowl over a pot of hot water for the double boiler; you just need to have a lid that fits for later. The custard will stick if you do not use a double boiler.
Chocolate Pie[adapted from a recipe on the Mori Nu Tofu container] One pie crust (9 inch)
Put tofu, milk, and honey in blender and blend until smooth — this may take a minute or so. Meanwhile, melt chocolate chips in double boiler or in microwave. Add melted chocolate to tofu mixture in small additions, blending well before adding more. Pour into pie shell and bake at 325 (F) for 30 to 40 minutes, or until set. * you can use 1/3 cup powdered unsweetened cocoa plus sugar to taste if you can't get dairy free chocolate chips. The taste will be much more cocoa-like (obviously), which I find I don't care for. I imagine baking chocolate and sugar to taste would work fine, too.
Egg-Free Linzer Torte Barscontributed by Kathy Czopek 1 cup flour
Heat oven to 375 (F) degrees. Mix all ingredients except preserves 'til crumbly. Press 2/3 of mixture into ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbs. Press gently into preserves. Bake 20 to 25 minutes, or til light golden brown. Cool completely; cut into 48 bars.
"Five Minute" Chocolate Cakecontributed by Phoebe Nilsen 1 c. sugar
Mix ingredients in order given. Pour into ungreased square 8 inch cake pan. Bake in a 350 degree oven for 30-35 minutes. Frost or serve plain with ice cream. A double recipe is about right for a bundt pan, for a more festive looking cake.
Frozen Fruit Tofulatucontributed by Mike Dulin 2 1/2 tsp Unflavored gelatin
Sprinkle gelatin over 3/4 cup water (in saucepan) and allow to sit 3 minutes. Cook over very low heat until gelatin is dissolved. Mix in salt and sugar and cook, stirring to dissolve sugar. Remove from heat. In blender, or processor, combine juice, tofu, oil, lemon juice, vanilla, 3/4 cup water and process until very smooth. Add gelatin mixture. Freeze in ice cream machine, according to manufacturers, instructions, or freeze in ice cube trays and follow manual instruction as noted above. Makes 2 pints.
Frozen Dessert - 6 variations[adapted from Tofu Cookery by Louise Hagler] These are basic recipes that can then be flavored as described in the options, below. For all of these, the directions are to blend the ingredients until smooth and creamy, then freeze in a home hand-operated or electric ice cream maker, using the machine's instructions. Carob Honey2 lbs. soft tofu (silken works well)
Chocolate2 lbs. soft tofu (silken works well)
Banana Honey2 lbs. soft tofu (silken works well)
Strawberry2 lbs. soft tofu (silken works well)
The following 2 variations are close to the above, but have slightly different proportions. Pineapple2 lbs. soft tofu (silken works well)
PeachMix, then marinate in the refrigerator for about 1 hour:
Combine with:
Granita de Limone (Sicilian Lemon Ice)contributed by Joel Ehrlich 4 servings 4 lemons
Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water - this is a very slow (drop-by-drop) process. Add the sugar the next morning. Mix very well with a wooden spoon until the sugar is completely dissolved. Pour into a tin or aluminum pan. Place the pan in the freezer. Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour. Remove the pan from the freezer. Cut the ice into pieces with a knife. Place the ice pieces in an ice crusher (or into a blender running at low speed). The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream - no large grains or chunks). Transfer to individual serving glasses.
MFK Fisher's War Cake[adapted from How to Cook a Wolf by M.F.K. Fisher] 2 cups flour
Sift these together. 1/2 cup shortening
Put these ingredients in a pan and bring to a boil. Cook five minutes. Cool thoroughly. Add the sifted dry ingredients and mix well. Bake 45 minutes or until done in a greased loaf pan in a 325 to 350 (F) oven. Books by M.F.K. Fisher: A Stew or a Story; Among Friends; A Cordiall Water; Art of Eating, 50th Anniversary Edition; Serve It Forth; The Physiology of Taste (MFK Fisher); The Measure of Her Powers; Consider the Oyster; Gastronomical Me; Two Towns In Provence
MFK Fisher's Tomato Soup Cake[adapted from How to Cook a Wolf by M.F.K. Fisher] 3 tablespoons butter or shortening
Cream butter, add the sugar, and blend thoroughly, Add the baking soda to the soup, stirring well, and add this alternately to the first mixture with the flour and spices sifted together. Stir well, and bake in a pan or loaf tin at 325 (F) Books by M.F.K. Fisher: A Stew or a Story; Among Friends; A Cordiall Water; Art of Eating, 50th Anniversary Edition; Serve It Forth; The Physiology of Taste (MFK Fisher); The Measure of Her Powers; Consider the Oyster; Gastronomical Me; Two Towns In Provence
Lemon Pie[from the Ener-G Egg Replacer box] 1/4 cup Ener-G Egg replacer* or equivalent of two eggs
In double boiler, combine egg replacer, sugar and salt. Stir with until thoroughly blended. Add water, lemon juice and lemon rind. Continue stirring until smooth and thick. When dropped from spatula, pie filling should mound. Remove from heat. Stir for 5 minutes to cool. Pour into pie shell. Let cool thoroughly. Refrigerate at least 2 hours before serving. * This is a product made of potato starch and calcium carbonate, mainly. You can probably substitute corn starch or arrow root starch in quantity to equal two eggs.
Pumpkin Piecontributed by Eileen Kupstas Soo (kupstas@cs.unc.edu)
pie crust for 9 inch pie
* or your favorite pie spices; use a bit more than you normally would since the tofu is bland. Unflavored gelatin powder or other jelling agent (agar agar, etc.)
Preheat oven to 350 (F). Put pumpkin and tofu in a blender and blend until no little tofu lumps remain. You may need to do this in two batches. Move mixture to large bowl and mix in vanilla, honey, sugar, salt, and spices. Dissolve gelling agent in hot water. Mix in approximately one cup of the pumpkin mixture. Make sure you mix in well. Add this back into the rest of the pumpkin mixture, again mixing well. If you are using the optional cashew milk, add this to the pumpkin mixture now. Place this in pie shell or bake as custard in a greased baking dish. Bake approximately 45 minutes or until knife inserted in center comes out clean (more or less; just not liquidy). It will solidify some upon cooling.
Pumpkin Pie 2Contributed by Gail Lewis 1 envelope unflavored gelatin
I let the gelatin sit in the water for a minute before dissolving it on low heat, and then just throw the rest into the pot, mix it together, and pour into the 9" prebaked or graham cracker crust. Then refrigerate for a couple hours. My husband's the one with the allergy, but I actually prefer this version to the traditional. We've also used the gelatin approach for a chocolate pudding pie free of dairy and eggs.
Raisin Snack Cake[adapted from The I Hate to Cook Book by Peg Bracken] 1 cup raisins
Optional:
Using a saucepan big enough to be the mixing bowl, boil the raisins in the water for 10 minutes. Let cool. Add everything else (no need to sift). Bake in 10x10 pan for 35 min. at 350 (F). If you use a loaf pan, bake 55 minutes, same temp. Note: I make this with rye flour, due to allergies, and it works fine, too. The texture is a bit crumblier, but the taste is unaffected.
Measurement Conversion Information for non-US folkThese are the bare basics to get you rolling. Liquid Measures1 cup = 8 fluid ounces = 250 ml.
Dry Measures — Very ApproximateWhole grain flour 1 cup = 170 grams
Egg sizes — Large is the US standard for cookingEgg (US, graded size "large") = 1.5 fluid ounces = 1.75 ounces without shell = 50 grams without shell
Solid fats (butter, cheese, shortening, margerine, lard)8 tablespoons = 4 ounces = 1/4 pound = 115 grams
Temperatures:250 (F) = 120 (C) = very slow
COPYRIGHT NOTICE: Copyright 1996-2007, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. http://www.cs.unc.edu/~kupstas/
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