Aivah's Story (Gluten/Dairy)
Recipes
Gluten-free / Casein-free Recipes
I have spent the past two years creating, eating and (sometimes) throwing out various gluten-free, dairy-free foods. I created our cookbook with the recipes I created in the past two years. The recipes on this page are either from the cookbook, or recipes I have created since the publication of the book.
Many of the recipes are old family favorites that I have converted to gluten-free and dairy-free. Others are recipes I created while playing around in the kitchen - I mean, while I was conducting research on gluten-free, dairy-free cooking. :)
If there is something you would like a recipe for, please send me an email. If I haven't already made it, I'll make it and put the recipe on this page.
I hope you enjoy the recipes.
Gluten-Free, Dairy-free Cream Puffs
Gooey, Fudgy Dairy-free Chocolate Frosting
Ingredients
1 C brown rice flour
3/4 C tapioca flour
3/4 C potato starch flour
1 tsp GF baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum
3/4 C GF margarine
3/4 C firmly packed GF brown sugar
1/2 C granulated sugar
2 eggs
1 (12 oz) package GF dairy-free chocolate chips
Directions
Heat oven to 350 degrees.
In medium bowl combine flours, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine margarine, granulated sugar and brown sugar. Beat at medium speed until creamy. Add eggs and beat until well blended.
Reduce mixer speed to low. Add 1/2 of the flour mixture and mix until well blended. Add second half of flour mixture and mix until blended. Increase speed and mix on high for 2 - 3 minutes. Add xanthan gum and mix until well blended. (The addition of the xanthan gum will thicken the dough. If you have a standard countertop mixer it will mix the dough. If you have a small, handheld mixer, you will need to mix it by hand once you add the xanthan gum.)
Stir in GF dairy-free chocolate chips. Drop by rounded teaspoon onto ungreased cookie sheets. Bake for 8 - 10 minutes until light golden brown. Remove from cookie sheet immediately. Cookies will be very soft, so remove gently. Allow to cool before storing in an airtight container. This should make about 3-4 dozen cookies, depending on the size you make them. Smaller cookies bake more evenly.
Ingredients
2 Tbl cornstarch
4 Tbl water
1-1/2 C soy milk
1/4 tsp gluten-free vanilla
1/4 C white sugar
1/4 C unsweetened cocoa
Directions
In large saucepan, combine cornstarch & water. Add soy milk, vanilla, sugar and cocoa. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thicken. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then either serve warm or chill in refrigerator until completely cool.
Ingredients
2 chicken breasts, cut into small pieces
1/4 lb fresh pea pods
1 C fresh broccoli pieces
3 carrots, sliced round or julienne
1 small onion, sliced into rings
3/4 C celery, cut into pieces
1 can sliced water chestnuts
1 can or 1 C fresh bean sprouts
1/2 lb gluten-free pasta (spaghetti, etc.)
1 clove garlic, crushed
1 C gluten-free chicken broth
1 tsp GF tamari soy sauce
4 Tbl water
2 Tbl cornstarch
1 Tbl paprika
1 Tbl seasoned salt
2 Tbl oil
Directions
Heat oil in pan. In small bowl, mix water and cornstarch. Coat chicken pieces with paprika and seasoned salt. Cook in oil until cooked through. Add crushed garlic, pea pods, water chestnuts and carrots. Cook for 10 minutes. In separate pot, cook pasta according to package directions. Add broccoli, onion, celery & bean sprouts to chicken mixture. Cook for another 10 - 15 minutes until vegetables are cooked but still firm. Add chicken broth, GF soy sauce, seasonings and cornstarch mixture. Heat until broth thickens, stirring constantly. Serve over cooked GF pasta.
Ingredients for Burgers
1 lb ground turkey
1 C texturized vegetable protein (be sure it's GF - I use Bob's Red Mill soy protein)
1/2 C chopped mushrooms
1/2 C chopped celery
1/4 C chopped onion
1/2 C shredded carrots
2 Tbl dried parsley (or 1 Tbl fresh chopped parsley)
1/2 tsp Lawry's Seasoned Salt
1/2 tsp dried basil
1/2 tsp pepper
1/2 tsp salt
1 tsp paprika
Gravy
1/4 C water
1/2 tsp Lawry's Seasoned Salt
2 Tbl cornstarch
1 C chicken broth (gluten and dairy-free)
1 C soy milk
In large bowl, mix burger ingredients. Form into patties. Put 1/4 C oil in frying pan. Heat oil for a few minutes until hot. Place burgers in pan. Cook, without turning, until bottoms are brown. Turn burgers over and brown the other side. When patties are cooked through, remove from pan and place on plate. Mix 1/4 C water and cornstarch in small bowl. Set aside. Heat pan and add chicken broth. Broth should bubble up and turn brown. Scrape bottom of pan to loosen drippings. Turn heat down and stir in soy milk. Add cornstarch mixture and stir until thickened. (If too thick, add more milk or broth. If too thin, add a little more cornstarch mixed in water.) Place burgers in gravy in pan. Spoon gravy over tops of burgers. Cover and heat for 5 minutes on low heat until burgers are heated through.
Serve with mashed potatoes and a steamed vegetable.
Gluten-free, Dairy-free Cream Puffs
Ingredients
1/2
C brown rice flour
1/2 C tapioca flour
1/2 tsp xanthan gum
1/2 tsp salt
3 eggs
1/2 C soy milk
1/2 C water
1/2 C dairy-free margarine
Directions
Cover 2 large cookie sheets with parchment paper. Preheat oven to 375
degrees.
Combine flours and xanthan gum in small bowl. Stir well until xanthan
gum is mixed in thoroughly. Set aside.
Combine soy milk, water, margarine and salt in a medium saucepan. Heat
until it starts to boil. Remove from heat and pour into a large mixing
bowl. Pour flour mixture into liquid in mixing bowl, all at once. Mix on
low until most of the flour is moistened. Mix on high for 1 - 2 minutes.
Spread dough out along sides of bowl to cool for 5 minutes.
Add
eggs, one at a time, and mix on high until dough is smooth. Mixture will
separate as soon as you add the eggs - but continue to beat until
mixture blends together and becomes shiny and smooth.
You can use a pastry tube (with a 1" end) or a plastic bag with a
zippered closing to pipe the cream puffs. Pipe large dots of dough onto
parchment papered cookie sheets. If you prefer to have eclairs, pipe 4"
logs onto paper. If you don't want to pipe the cream puffs, you can put
the dough onto the parchment paper with a tablespoon.
Bake for 20 - 25 minutes or until they begin to turn light brown. Remove
pan from oven, turn oven off and cut a slit in each cream puff (to let
steam out) by inserting a sharp knife into each. Return pan to oven
(which has been turned off) and leave in for about 20 - 30 minutes.
Let cream puffs cool completely before filling. Store in airtight
container in refrigerator.
** Fill with Dairy-free Chocolate Pudding and top with Gooey, Fudgy Chocolate Frosting **
Gooey, Fudgy Gluten-free, Dairy-free Chocolate Frosting
Ingredients
1 C dairy-free chocolate chips
1/2 C GF dairy-free margarine
1/3 C white Karo® syrup
Directions
Place chocolate chips in medium bowl and set aside. In small saucepan, melt margarine and heat until very hot but do not boil. Remove from heat and pour melted margarine over chocolate chips. Let sit for 1 - 2 minutes until chocolate chips have melted. Mix on high speed for 1 - 2 minutes until completely combined. Place bowl in refrigerator for 10 - 15 minutes, until cool. (Be careful not to let chocolate mixture harden.)
While mixer is running on high speed, slowly pour syrup into chocolate mixture. Continue to mix on high speed until frosting thickens. This is enough frosting to frost one 8" round cake.
** This frosting will stay soft and gooey as long as it is at room temperature. It will harden in the refrigerator. However . . . once it is removed from the refrigerator, it will soften up (but not enough to spread on a cake) at room temperature. It is best to eat this the day you make it - Not a problem at my house! **
Ingredients
4 pkgs unflavored gelatin
1 C cold water
2 C sugar
2 egg whites
2 C GF powdered sugar, sifted
parchmant paper
Directions
Line a cookie sheet, with sides, with parchment paper. Heavily coat with sifted powdered sugar, covering paper completely.
In medium saucepan, soak the gelatin in cold water about 5 minutes. Once gelatin has softened, stir with wire whisk to combine. Add sugar and gently dissolve over low heat (about 5 minutes) stirring constantly. Remove from heat and allow to cool until next step is completed.
In large bowl, beat egg whites until stiff peaks form. Fold in sifted powdered sugar. Turn mixer on low and slowly pour in the cooled gelatin mixture. Increase speed and beat until white and thick. Mixture should double in size.
Pour marshmallow mixture onto lined cookie sheet. Using a rubber spatula, spread until mixture is the same thickness all over and smooth on top. Dust top with sifted powdered sugar, covering completely. Leave out overnight, or for at least 3 hours to set. Marshmallows should be light and springy when set.
Hold both ends of parchment paper and move marshmallow mixture to counter or table. Using a large knife, slice marshmallows into 2" squares. This is best accomplished by sliding tip of knife through marshmallows from one end of parchment paper to the other, rather than cutting in a sawing motion. Peel marshmallow squares off parchment paper. Store in airtight container or zipper plastic bags.
Makes 4 - 5 cups
Ingredients
4 C thinly sliced cucumbers
1 large onion, thinly sliced
1 C apple cider vinegar
1 C granulated sugar
3/4 C hot water
1/2 tsp GF pickling spice
Directions
In large bowl, combine cucumbers and onions. Set aside.
In medium bowl, combine sugar and hot water. Stir until sugar is dissolved. Add remaining ingredients and stir to combine. Pour mixture over cucumbers and onions, stirring until cucumbers and onions are well coated with liquid. cover and refrigerate.
Pickles will be ready to eat in 4 hours.
Suggestions
Add or substitute one or more of the following vegetables:
Broccoli flourettes
Cauliflower pieces
Thinly sliced carrots
Fresh green eans
Sugar snap peas
Thinly sliced zuchinni
Photography and designs by Emma Paulsen
The information on this website is for informational purposes only.
The information provided and opinions stated herein are not meant
to diagnose any condition. If you have concerns about your health,
please consult a medical professional. As always, it is up to those
following a gluten-free, dairy-free diet to determine if information or
products are safe for them.
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