I wanted to give a little information for how I substitute some things to make recipes conducive for my weird diet.
EGGS
You can substitute pumpkin puree for eggs. I haven't figured out the exact measurements, but I'll get back to you.
You can substitute 1 Tablespoon Flaxseed Meal and 3 Tablespoons water for each egg in a recipe.
Milk
I substitute almond milk when recipes call for cream, rice milk, when just asking for milk. I buy these on sale at my local dollar store.
Butter
I use applesauce, sometimes paired with a dash of olive oil, for butter.
When I'm feeling really decadent, I'll use Smart Balance light or Earth Balance, dairy free butters.
Flours
For all purpose flour, I use a mix. I never use one type of flour, (although I'm researching what's been done with single flour recipes, and it's promising and more affordable...to be continued...) Typically, I use half cornstarch and half rice flour. The cornstarch lightens the graininess of the rice flour. Sometimes, I'll cut the corn flour with a bit of masa flour, if I want a slightly denser dough. Sorghum flour has the best taste for pies and cookies, I feel.
Xanthan Gum
It's pricey, but it lasts forever. I only use 1 teaspoon for breads, 1/2 teaspoon for pancakes and cookies.
Sugar
I hate sugar but I hate high fructose corn syrup more. I like to use raw organic sugar, which I buy from costco to save money, or honey. Honey is so expensive, (I'm seriously thinking about doing a beehive this year,) so when I substitute, I only do about half. Half sugar, half honey. If you substitute all honey in a recipe, you should be fine, unless the recipe calls for more than 2 cups of sugar. Then cut it down by 1/4 cup for each cup. SO you'd use 1 3/4 cup honey instead of 2 cups of sugar a recipe calls for.
Frugal Gluten Free Living
Making Gluten-Free affordable with tips, hacks, and deals.
Tuesday, December 7, 2010
A Series Of Unfortunate Events...
Well, sort of. I know I've been missing for awhile. After my last post, I got sick with the lovely stomach flu in a way that can only be described as "epic." I survived just in time for Thanksgiving. So I made a whole bunch of delicious gluten-free dairy-free recipes that I am eager to share with you, but I first have to explain why I've avoided you so long.
It isn't you...it's me.
After Thanksgiving, I had a baby shower to organize, and well, I've never done that before so it took some new getting used to.
Then I had a health scare and had to get it checked out, which I'm only sharing because everything turned out great.
So, back to life, here we go, dive in and get started. It's fabulous to be back, healthy and to have an epic holiday behind me with another massive one ahead. But this one happens to be my most favoritest of all.
I am so ridiculously blessed, guys. I have to say. I have so much to be thankful for. Thanks for being on my list of blessings.
It isn't you...it's me.
After Thanksgiving, I had a baby shower to organize, and well, I've never done that before so it took some new getting used to.
Then I had a health scare and had to get it checked out, which I'm only sharing because everything turned out great.
So, back to life, here we go, dive in and get started. It's fabulous to be back, healthy and to have an epic holiday behind me with another massive one ahead. But this one happens to be my most favoritest of all.
I am so ridiculously blessed, guys. I have to say. I have so much to be thankful for. Thanks for being on my list of blessings.
Wednesday, November 17, 2010
Pumpkin Bread
Don't lick your screen |
Gluten Free Vegan Pumpkin Bread
Serves 8
- 1 cup rice flour
- 3/4 cup corn starch
- 1/4 cup masa corn flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon (I can never get enough)
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1 1/2 cup pumpkin
- 1 1/2 cup brown sugar
- 1 tsp vanilla
- 1/2 cup canola oil
Monday, November 15, 2010
Thankgsiving Ideas!
I'm vacillating between making some epic awesomeness that would make Martha drool, or going as simply as possible this Thanksgiving.
I typically go for the as-simple-as-possible routine, but I saw this picture today which has the potential of throwing a giant wrench into the entire easy machine.
I know, huh? Pretty ridiculous. And it wouldn't be difficult except I'll have to make homemade gluten free chocolate graham crackers for the crust.
It must be done.
Also, I'm perfecting a cashew cheese that I love and will share with you tomorrow or Wednesday. It changed my life when I had it in Los Angeles at Real Food Daily. Their vegan mac and cheese is the most amazing thing ever. On La Cienega, if you happen to wander around those stomping grounds. Look it up, but good luck with parking.
So this week, something simple something complex. Something of an old favorite and something of a brand new one.
Then I also saw a cashew coconut oil cheesecake...
Coming soon....
I typically go for the as-simple-as-possible routine, but I saw this picture today which has the potential of throwing a giant wrench into the entire easy machine.
photo by: the bitten word.com |
It must be done.
Also, I'm perfecting a cashew cheese that I love and will share with you tomorrow or Wednesday. It changed my life when I had it in Los Angeles at Real Food Daily. Their vegan mac and cheese is the most amazing thing ever. On La Cienega, if you happen to wander around those stomping grounds. Look it up, but good luck with parking.
So this week, something simple something complex. Something of an old favorite and something of a brand new one.
Then I also saw a cashew coconut oil cheesecake...
Coming soon....
Mustard Carrot Slaw
Photo by norwichnuts |
This slaw my husband came up with one day when he was trying to figure out what he could eat on his restrictive diet and I wasn't home. If you want to shake it up and you aren't vegan, you can throw in some tuna.
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1/2 cup chives
- 1/4 cup cilantro (optional)
- 1/2 cup celery sliced
- 1/4 cup mustard (or to taste)
- 1 tablespoon vinegar
- salt and pepper to taste
- 1/4 teaspoon thyme
- 1/4 rosemary
Labels:
Dinner options,
Thanksgiving
Sunday, November 14, 2010
GIVEAWAY: Thai Food Dinner for the Whole Family!
If you've been drooling over my yummy Thai food recipes, now you can enter to win a complete Thai meal that will make more than enough to feed your family and friends. The giveaway includes rice noodles, chopsticks and Thai Peanut Mix. Just add coconut milk, or almond milk, vegetables, and you're ready to go!
Just comment on this post your name and email, or "friend" FrugalGluten Free Living on facebook and add a comment on the page. I'll let you know who wins Monday next week and send out the Dinner.
Good luck!
Just comment on this post your name and email, or "friend" FrugalGluten Free Living on facebook and add a comment on the page. I'll let you know who wins Monday next week and send out the Dinner.
Good luck!
5 Tips to Surviving House-sitting
So, this past weekend I had the pleasure of staying at a friend's house and watching her kiddos. For the most part, this was a very painless and fun experience. I had a few weekends away over the last few months, to really get a feel for what's needed to pack for meals. My friend is a pretty wholesome eater, so I knew her pantry was pretty well-stocked with basics. But I put together a game plan for those stays with friends when you've got to be gluten-free and dairy free.
I'm really trying to master the balance between keeping my family healthy and being a gracious guest. My only solution so far is to bring the meals, which I love doing. We'll see how things progress.
Photo by Adam Belles |
- Do an Inventory
- Pack Some Basics
- Stick to Staples
- Get Creative
- Be Strategic (AKA, Pick Your Battles)
I'm really trying to master the balance between keeping my family healthy and being a gracious guest. My only solution so far is to bring the meals, which I love doing. We'll see how things progress.
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