Posts tagged ‘dairy free’

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Strawberry Cake

Today is my sons 10th birthday!  Things have been less than perfect lately preventing me from really getting on here and posting anything but for the special occasion I thought maybe I would just hop on and share an awesome recipe with you!

If you go to the store and purchase a cake mix for strawberry flavored cake, you get a little red #40, etc.  so I did a search for the perfect recipe for a strawberry cake without the food coloring.  This version is not gluten free (although I imagine you could use your favorite all purpose gluten-free mix and tweak slightly) and the original version is not dairy free, so I give you my modified dye free, dairy free, soy free strawberry cake:

Ingredients

  • For the strawberry puree:
  • 2 16 oz. packages of no-sugar-added frozen strawberries(thawed)
  • 1-2 tsp sugar (optional)
  • When you thaw the berries you should have some juices, pour the berries into a strainer and collect the juice.  This can be used to help give your cake a pinker color!

          For the cake:

  • 1/4 cup Rice Dream(or other non-dairy substitute) milk, at room temperature
  • 6 large egg whites, room temperature (4 whole eggs can be substituted)
  • 2 tsp pure vanilla extract
  • 2 1/4 cup cake flour, sifted
  • 1 3/4 cup sugar
  • 4 tsp aluminum free baking powder
  • 1 tsp salt
  • 12 Tbsp Earth Balance dairy and soy free butter, at room temp

Instruction

1.  Place 2 16 oz. bags frozen strawberries in a food processor or blender and puree.

2.  Reserve 3/4 cup puree for the cake.

3.  Keep leftover puree for frosting and to fill cake if you like.

4. Preheat oven to 350 degrees and prepare two 8- or 9-inch pans: use grease/flour combination and coat pans).

5. In small bowl, combine 3/4 cup puree, 1/4 cup rice dream milk, egg, pure vanilla and mix with fork until well blended. If using a mixer add this to your stand mixer(you can mix by hand), add sifted flour, sugar, aluminum free baking  powder and salt and mix to combine. Continue beating at slow speed and add Earth Balance soy/dairy free butter. Mix until combined and resembling moist crumbs.

6. Add wet ingredients and beat at medium speed for about 1 minute or until full and evenly combined.

7. Divide the batter evenly among the pans and smooth tops.

8. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean (time will vary). Let cakes rest in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely (about 2 hours).

(this recipe is a modified version from http://www.jasonandshawnda.com/foodiebride/archives/1088 ”

The following is a modified version of  http://www.marthastewart.com/316838/sprinkles-strawberry-frosting

1 cup Earth Balance dairy/soy free Butter

4 cups of sifted powdered sugar

1/2 tsp. Pure Vanilla Extract

3 TBS. leftover puree

Cream butter until smooth, add powdered sugar slowly until combined

Add vanilla and puree and mix until JUST blended

We did have an issue with the frosting melting at room temperature.  Next time I will try a  little more powdered sugar to see if it holds together better.  Any suggestions for this would be great!

And VOILA!  You now have a homemade strawberry cake and strawberry frosting without the dyes or dairy and soy!  I hope you enjoy this as much as we did!

More on Gluten!

Once again the Gluten Free Warrior has taken me to a new level.  I wonder how many people are watching his videos or reading his blogs.  In this youtube video from the gluten-free society, Dr. Peter Osborne talks about gluten and it’s effects on children.  This video is extremely informative.  Dr. Osborne presents information on a chart of the different gluten proteins and how much is found in each type of grain.  How many of us putting our children on gluten-free diets,  purchase gluten-free breads that have sorghum, rice, corn, etc. in them?  These products are supposed to be gluten-free aren’t they?  It even says so right on the packaging, but if you watch the video you will see while they may be free of wheat and gliadin which is the protein usually associated with gluten, ALL these grains have a form of gluten protein in them!  Some have a small percentage of gluten protein, but as Dr. Osborne points out, even a small amount can be enough to cause a reaction in a person with gluten sensitivity.

Well, that is food for thought.  I guess that is why there is so much talk about going on a TRUE gluten-free diet.  You would have to use flours derived from sources like almonds, etc. to truly go gluten-free and keep breads and crusts, etc. in your diet.  Keep in mind that if anyone in your family has an aspirin sensitivity that almonds have natural salicylates in them and it is possible that your child could be reacting to those as well.  You can still have yummy foods like this dairy, soy and gluten-free cheesecake.  The only change I would make to that recipe would be use pure vanilla instead of the extract as vanilla extract can have synthetics in it. 

 All of this may seem overwhelming for those just starting out or even for some of us that are more seasoned.  I thought I knew most of what I need to know about gluten and gluten-free foods, but I am still learning everyday.  There is tons of information and many people are posting some great free recipes online!

Don’t give up hope!  You can do this!

Gluten in Milk

When you are a breastfeeding Mother you are told to be careful what you ingest as the baby will also be receiving it too! Soo, with that being said, I guess it makes sense that a cow would pass along the nutrients, proteins, etc. that it has consumed as well.  I think we can all agree that manufacturers have gone out of their way to make their products more marketable with less expense to themselves.  A lot of times this means sacrificing true nutrition for the almighty buck! 

Peter Osborne conducted an interview with Dr. Ford on this subject which is very illuminating.  Dr. Oz touts about the effects of white foods on your diet.  Dr. Mark Hyman talks about the ill effects of diet soda which many think is a good alternative when they want to continue drinking soda!

When you think about all the foods we are being warned to stay away from, I think it is important to consider that the possible reason allergies, etc. are on the rise is due to overexposure of these ingredients.  Also, the unnatural chemicals and preservatives that are usually not found in NATURAL food to keep these foods from going bad on the shelf. 

Consider Ritz crackers.  I have long loved Ritz crackers with some peanut butter.  Yummy!  The listed ingredients on the package are: ” Unbleached Enriched Flour, Soybean Oil, Sugar, Partially Hydrogenated Cottonseed Oil, Salt, Leavening, High Fructose Corn Syrup, Soy Lecithin, Malted Barley Flour, Natural Flavor.”  Now the allergy contained says wheat and soy but most of us who are trying to avoid hidden allergens know that when you see that dreaded natural flavor, you need to check and see if that means there is dairy as well.  Basically Ritz crackers are filled with Gluten, soy, sugar, some more gluten, soy and sugar. 

Lets now look at a can of jellied cranberry Sauce:” Cranberries, High Fructose Corn Syrup, water, corn syrup, citric acid” 

Of course, both of those foods are processed and you can make your own cranberry sauce, but a majority of our nation doesn’t have the time.  Families where both Mom and Dad work, it’s not easy to prepare healthy meals which take more than an hour, and after working all day who wants to come home and peel potatoes?  I can’t even imagine the amount of time a single parent has allocated to everything else.   “Allergysafecuisine contains over 100 delicious, family-tested recipes, each one free of corn, dairy, egg, fish, gluten, peanuts, tree nuts, MSG, shellfish, soy and wheat.”  Check out their blog to make it a little easier to make good foods at home that are allergy friendly.

Enjoy Life Products

Enjoy life products are very yummy and are now becoming available in our local grocery stores.  I have found that I can get candy molds and melt their chocolate chips pr chocolate bars down to make my own chocolate candy.  You can get dark chocolate bars or rice milk bars for those who enjoy a lighter chocolate.  Fun Fact:  Real chocolate is naturally dairy free, companies add cows milk and other ingredients.

http://www.enjoylifefoods.com/chocolate-bars/?cat=chocolate_bars

Natural Candy Store

http://www.naturalcandystore.com/?r=e021512

This store/site has been a life-saver for me for allergy-friendly Holiday candies!

Here are a few links to other sites

It can be really intimidating when you think about changing your diet or your childs diet.  Here are some links I found helpful and informative.

http://www.tacanow.org/family-resources/gfcfsf-ingredients-and-substitutions/#anchor-milk

http://www.everydiet.org/diet/feingold-diet

http://www.adventuresofaglutenfreemom.com/2011/08/ranch-dressing-dairy-free-egg-free-corn-free-nut-free-and-soy-free/