Allergy Free Cooking
As seen on "Our Daily Bread" 05/12/2012
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Lisa’s Non-Dairy Mint Chocolate Chip Ice Cream
This recipe requires the use of an automatic ice cream maker. Be careful when mixing the DariFree™, as it can “explode” easily if mixed in a container with a tight lid.
16 ounces hot water
2/3 heaping cups DariFree™ powder
Mix well and then add the following:
½ cup sugar
1 tablespoon Egg Replacer™ dry powder
1 tablespoon acceptable oil (e.g. olive or safflower)
1 teaspoon mint extract
Pinch of salt
Several drops of natural green food coloring
½ to ¾ cup crushed or chopped chocolate chip pieces.
Carefully mix hot water and DariFree™ in a blender. Add sugar, Egg Replacer™ dry powder, oil, and vanilla and blend to mix well. Transfer the liquid into a refrigerator container and refrigerate until well chilled. You could also place it in the freezer for 30 minutes or so. Once the mixture is very cold, pour it in the frozen ice cream canister and begin machine. The ice cream will get to the stage of soft custard and then it is done, which will take about 12-15 minutes depending upon your ice cream maker. After the ice cream is nearly done, add ½ to ¾ cup crushed or chopped chocolate chip pieces. Place soft custard in a plastic container and freeze. Remove ice cream about 5 minutes prior to serving so it can soften just a little, but do not leave out too long.
Lisa’s Garfava Rolls/Danish/Hot Dog Rolls
1 ½ C garfava flour (or chickpea flour)
1 ½ C tapioca flour
3 tsp. xanthan gum
3 tsp. baking powder
1 tsp. salt
4 tsp. Egg Replacer (or 2 eggs if you can tolerate eggs)
2/3 C oil
1 C DariFree milk or milk substitute of any type
1 C (or more) sparking water or club soda – until the batter is creamy
Mix dry ingredients in a bowl. Add liquid ingredients and mix well. Batter will be light and kind of fluffy. If necessary, add more club soda or water.
To Make Rolls
Lisa likes to add dry minced onion flakes and garlic powder/salt to the batter for a different taste. If you’d like you can add your favorite herbs as well. Grease muffin tins. Place the batter into a plastic zip lock bag. Cut off one corner of the bag (about 1/2 inch or less) Pipe the batter into the muffin tins filling about ½ or 2/3 for smaller rolls, and more for larger rolls. Bake about 18 – 24 minutes or until lightly golden but not too brown. The baking time depends upon the size of your rolls and the accuracy of your oven. These will freeze well and are good on day 2 as well. You can use English muffin rings or hamburger bun pans to mark larger rolls. For Hot Dog rolls, pipe dough into long cylindered shape. Smooth out the tops of the rolls with either a spatula or wet finger. Yields 18 medium sized rolls.
To Make Danish
Place the plain batter (on herbs or spices added) into a zip lock bag with a corner cup off. Pipe the batter onto a greased cookie sheet. Pipe the batter into circles; start in the center and wind around the center circle until you have made the desired size circle. Make a small indentation in the center and fill with about ¼ tsp. of your favorite jam or jelly. Bake 18 minutes or so until the bottom starts to just turn light and golden in color. Let cool. Drizzle with a confectioner’s glaze. These freeze well. Yields 18 medium-sized Danish.
Lisa’s Chocolate Brownies
2 sticks margarine
4 oz. unsweetened baking chocolate
2 cups sugar
4 tsp. Egg Replacer - powder mix with ½ cup water
2 tsp. pure vanilla extract
1 ½ cups Gluten Free flour mix (use ¾ cup each of two different flours)
1 tsp. baking soda
1 tsp. salt
1 tsp. Xanthan gum
In a medium saucepan, combine the margarine and baking chocolate and heat on LOW until melted. Stir in the sugar and mix well. Let the pan cool slightly about 5 to 10 minutes while you grease and flour a 9 X 13” baking pan. Mix the water and Egg Replacer and mix very well to remove all lumps. Strain the Egg Replacer mixture through a wire mesh strainer to remove any remaining lumps. After the saucepan has cooled a little, add the strained Egg Replacer (or 2 – 3 eggs if you can tolerate them omitting the water and Egg Replacer mixture)
Stir in the pure vanilla extract. Mix the dry ingredients in a separate bowl, and stir well. Then add to the saucepan mixture, stirring only as much as needed to combine. Do not over mix. Pour into the prepared baking pan and bake for 25-30 minutes (or more) until a cake tester comes out clean, and the top springs back slightly when touched.