After finally accepting that my gluten-free, dairy-free, corn-free “experiment” will need to be more permanent, I decided to start a separate blog focusing on recipes fitting those requirements. Lucidia has been retired, but the archive remains here for the recipes (especially all the old family favorites that I don’t want to lose). Please visit my new “highly sensitive,” gluten-free, dairy-free, corn-free blog at highlysensitivegirl.com . . . you might be surprised at how yummy allergen-free eating can be!
I’m happy to report that the basic chemistry of traditional white sauce works without wheat flour or dairy products. Wuu Huu!!
I was craving my Turkey Mushroom & Rice Casserole, but the original recipe required 3-4 cups of milk-based white sauce. I tried just serving the turkey-mushroom sauté over rice with a little gravy, but it just didn’t have that comfort-food feeling. [I also learned the hard way that potato starch is NOT a substitute for Wondra flour in making gravy . . . thickened turkey gelatin is what I got . . . yuk!!]
I decided to just try a small batch of very basic white sauce: 2 Tbls fat, 2 Tbls “flour”, 1 cup “milk”, but used Spectrum® Organics Shortening (made from palm oil), the Food Philosopher’s® Brown Rice Flour Blend for the flour and Edensoy® Unsweetened Soymilk (which is just soybeans and water) for the milk. And Voilá ! Nice, thick (though admittedly rather tasteless) white sauce. Adding salt, pepper, and thyme perked it up just right.
So, for the record, you melt the fat, stir in the “flour,” cook for 2 minutes, stirring constantly, then gradually add the “milk” stirring until thickened.
I have yet to try the complete Turkey Mushroom & Rice Casserole recipe (I just fixed a small lunch-sized portion of the rice, turkey-mushroom sauté, and white sauce), but I’m thrilled by the result so far! Ah (*sigh*), Thanksgiving leftovers become gluten-free, dairy-free comfort food.
I’m experimenting with my favorite recipes (and with my new gluten-free, corn-free, dairy-free diet). Tonight I made Black & White Burritos, but replaced the cheese with homemade guacamole. Went ahead and used the flour tortillas (so not gluten-free) because I like the ease of eating a wrap (and still haven’t experimented with gluten-free, corn-free tortillas). The result was pretty tasty . . . and I didn’t miss the dairy at all.
For a gluten-free version of these flavors, I just layer the rice, beans, etc. in a bowl.
Grilled fish with a chili powder rub also works well with these beans & rice. Earlier this summer I used the beans from my Black & White Burritos in a recipe I found for Chipotle Tilapia Tacos with Mango Salsa and Chipotle Mayo . . . FABULOUS!
Vegetable Samosa Cakes
adapted from the ingredient list at Seward Coop
Samosas are a vegetable- (or meat-) filled pastry usually served as an appetizer at Indian restaurants. Now that I’m mostly gluten-free, I was interested in a version without the pastry. Ate several from the Hot Bar at Seward Coop and they were so good I went back later to get the list of ingredients. Then I made my own modifications. The first attempt turned out amazingly well.
Makes 12 hamburger-size patties, or 18 smaller appetizer-size patties
The complete recipe can be found here.
Converting this old favorite to gluten-free wasn’t too difficult (it doesn’t contain much flour). Getting rid of dairy and corn is a bit trickier . . . Baking without butter really isn’t the same, but today I tried palm oil shortening. [In case you didn’t know, Crisco, which used to be just soybean and cottonseed oils, now contains citric acid from corn and a chemical preservative derived from butane!] Corn also hides in vanilla extract and (possibly) xanthan gum; guar gum is a non-corn substitute thickener for the xanthan gum. So technically, I haven’t yet made this entirely corn-free, because the Penzey’s Vanilla, which I LOVE, is made with corn-based alcohol. I’ll be trying out homemade vanilla recipes soon! Please let me know if you know of a source for reasonably-priced guaranteed corn-free vanilla.
redux:the gluten-free, corn-free, dairy-free edition
I learned of this recipe in Laurie Colwin’s lovely literary cookbook More Home Cooking: A Writer Returns to the Kitchen and have used and adapted it for years. Now that I’ve tried a version without gluten, corn, or dairy products, I figure I’ve altered it enough to post here. BTW, technically there’s a bit of corn in the alcohol & sugar in the vanilla extract (but I’m already researching recipes for homemade vanilla to get around that in the future!).
- 1 stick (1/2 cup) butter or shortening [I used Spectrum’s Organic Shortening which is made from palm oil]
- 2 squares (2 oz.) unsweetened baking chocolate
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract [corn-free if you can find it or make it]
- 1/4 to 1/2 cup flour or gluten-free substitute [I used Bob’s Red Mill Gluten-Free All Purpose Baking Flour]
- 1/2 tsp salt
- 1/4 tsp guar gum or xanthan gum [if using GF flour]
- 1 cup chopped walnuts (optional) [I left these out]
Preheat oven to 325°F.
Grease and flour the bottom and sides of an 8-inch square pan. [For easier brownie removal, especially when making gluten-free brownies, grease the pan and then line with parchment paper wide enough to cover the bottom of the pan and long enough to come up above two sides of the pan. Once the brownies are cool, you can just lift by the paper handles and remove the whole thing to a board for cutting.]
In the top of a double-boiler (or over very low heat) melt together the butter/shortening and the chocolate. Once both are completely melted, remove the pan from the heat.
Stir in the sugar and vanilla. Mix well.
Stir in the eggs. Mix well.
Stir in the flour and salt. Mix well. [If you are using gluten-free flour add 1/4 tsp of guar gum or xanthan gum.]
Add nuts if using.
Spread the batter into the prepared pan. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Allow to cool completely before removing, cutting and eating.
Copyright © 2011, Lucinda DeWitt