Broccoli Noodle Salad

Dairy, Corn, Soy and Wheat Free

ingredients

• broccoli
• red grapes (sliced in half)
• brown rice elbow macaroni noodles
• sunflower seeds
• poppy seed dressing

directions

1. cook brown rice noodles, or elbow macaroni / bowtie noodles of choice and let cool
2. slice red grapes (choking prevention and also works better in salad)
3. cut broccoli in bite size pieces
4. mix cooled noodles, grapes, broccoli and sunflower seeds
5. drizzle with poppy seed dressing and mix, or cover container and shake for best coverage

Dairy-Free Spaghetti Squash, Kale, Spinach Bake

Spaghetti Squash, Kale, Spinach Bake

ingredients

• 1 small sized spaghetti squash
• 1 bundle kale, chopped
• ½ bundle spinach, sliced in ribbons and then across
• 1 medium onion, minced (or diced, minced for my age children)
• 1 tsp thyme, chopped or dried
• 1 tbsp minced garlic
• 2 tbsp chives, chopped or dried
• ¾ cup shredded non-dairy mozzarella cheese (we prefer vegan mozzarella cheese shreds by galaxy nutritional foods)
• 1 egg (or binding egg substitute)
• Vegan Ricotta cheese (combine the following, stirring with a fork)
• 1 x 12oz container vegan plain cream cheese (we prefer galaxy nutritional foods), or equivalent amount of tofu
• 1 tsp honey (optional, as I find it sweet enough without)
• 2 tsp apple cider vinegar
• Oil (we use safflower or olive)

directions

1. Pre-heat oven to 400F
2. Prepare spaghetti squash
1. wash outside, cut off both ends, slice in half, and gut until smooth
2. place both halves, open size up, on large microwave safe plate, and cover with large glass bowl.
3. microwave until cooked, approximately 9 minutes
4. allow to cool slightly, then shred into spaghetti strands using fork
3. Wash and chop the kale, spinach, onion and thyme, garlic and chives if not dried.
4. Place onion and small amount of oil in frying pan with thyme until onions browned
5. Add garlic, thyme, chives, kale and spinach until reduced to approximately half original size
6. Remove from heat
7. Add spaghetti squash, and gently mix
8. Prepare vegan ricotta cheese
9. Combine vegan ricotta cheese with 1 beaten egg, and ½ cup shredded non-dairy mozzarella cheese
10. Add mixture to spaghetti squash, spinach and kale mixture, gently mixing
11. Lightly oil glass baking dish to avoid sticking
12. Place mixture in baking dish, spreading and pressing evenly
13. Sprinkle with remaining ¼ cup of shredded non-dairy cheese
14. Bake for approximately 30 minutes

images:

original recipes:

http://selfishcooking.blogspot.com/2012/09/spaghetti-squash-and-kale-gratin.html

http://dairyfreecooking.about.com/od/basiccheeserecipes/r/Ricotta.htm

Quick GF Dinner Rolls

Quick GF Dinner Rolls

Gluten, Soy, Corn and Dairy Free

Ingredients

• 2 tbsp active dry yeast
• 1 cup warm water
• 1/3 cup oil
• 1/4 cup sugar
• 1 1/2 tsp salt
• 1 egg
• 3 1/2 cups Pamela's GF, dairy-free flour

Instructions

1. Place yeast in mixing bowl and allow to reach room temperature (approx 15 min if refrigerated)
2. Add warm water and allow to rest for 15 minutes (no need to stir)
3. Using a dough hook or wooden spoon mix in oil, sugar, salt, egg and then flour
4. Knead (with dough hook or using wooden spoon then hands) until well incorporated and dough is soft and smooth. (Just a few minutes)
5. Form dough into ~16 balls and then place in a greased or non-stick pan
6. Pre-heat oven to 400 degrees F
7. Allow dough to rest for 10 minutes (approximate to when oven pre-heated)
8. Bake for 10 minutes or until golden brown

Original Source

http://www.yourhomebasedmom.com/30-minute-rolls/

Banana Oatmeal Muffins (my children devour!)

Wheat, Dairy, Corn and Soy Free Muffins

This is a modified version to avoid dairy (milk and yogurt), soy (vegetable oil) and corn (baking powder). See original recipe source at bottom.

General

Makes Approx: 20 standard-size muffins

Bake: in 400ºF oven for 20 minutes

Ingredients

• 1 1/4 cup rolled oats
• 1/2 cup pure apple sauce (diary-free yogurt may also be used)
• 1/2 cup dairy-free milk (I typically use coconut or almond)
• 1 1/2 cup oat flour (I use food processor to create oat flour from rolled oats, and keep on hand)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tbsp and 1/2 tsp baking soda
• 1/2 cup brown sugar
• 3 bananas, ripe, mashed (frozen, then defrosted work well)
• 1 egg, large, lightly beaten
• 1/3 cup olive or safflower oil
• 2 tbsp apple cider vinegar

Directions

1. In mixing bowl, mix rolled oats, applesauce and milk
2. Soak for 10 minutes
3. In a separate bowl, combine oat flour, salt, spices, baking soda and set aside
4. Add brown sugar, mashed banana, egg, oil and vinegar to rolled oats mixture
5. Mix well
6. Add dry ingredients to the rolled oats mixture and mix well
7. Optionally add dried fruits (I commonly use one or more of raisins, cherries, blueberries)
8. Fill greased or paper lined muffin cups (I use my ¼ cup as the scoop)
9. Bake for approximately 20 minutes.

Original source:

http://half-bakedbaker.blogspot.com/2009/01/guilt-and-gulten-free-oatmeal-banana.html

Allergen-Free Artisan Bread

Gluten, Corn, Soy and Dairy Free Artisan Bread

By the time you find a wheat, corn, soy and dairy free bread, it's no longer fresh, or with a familiar texture. You'll find great convenience replacements, for more money and less bread, but no more bakery bread.

Solution? Make it yourself, and without kneading!

I've tried the recipe below with a few flour blends. I'm working on a rice flour blend now, but Pamela's produces the best results based on my trial and error with self-made mixtures and store-bought mixtures.

Duration

Prep time: 50 minutes (25 of which you’re just waiting for the oven to heat)

Rise time: 8 - 18 hours (done as little as 3 and still worked)

Bake time: 45 minutes

Ingredients

• 2 tablespoons active dry yeast (1 for wheat flour)
• 1 and 3/4 cups lukewarm water
• 2 tbsp sugar (optional)
• 1 - 2 tablespoons honey (optional)
• 1 heaping teaspoon salt
• 3 1/2 cups Pamela's Products Artisan Flour Blend

Supplies

• 1 large glass mixing bowl (or using stand mixer with bread hook attachment)
• 2 approx. 9in x 5in bread pans, one to serve as lid (or round for natural bread shape)
• 1 oven-safe pan, approx. 2x the size of bread pan
• 1 wooden spoon
• Plastic wrap

Instructions

1. Place yeast in mixing bowl, and allow to reach room temperature
2. Add water
3. Optionally add sugar (I find this helps the WF bread rise better)
4. Without stirring, let sit for 15 minutes
5. Mix in honey (optional)
6. Add flour and salt
7. Mix or stir using wooden spoon until dough becomes shaggy
8. Cover bowl, and set aside for 8 - 18 hours, allowing to rise
9. Adjust oven racks, one low, and one middle.
10. Post rising: preheat oven to 400°F for slightly softer crust or 450°F for true artisan crust
11. Place oven safe pan, ¾ full water on lower oven rack
12. Place bottom of 2 bread pans in oven (without the dough)
13. Allow oven, with pans, to warm for 30 minutes
14. While oven warming: Lightly flour surface, and with floured hands, shape dough on flour surface for bread pan, lightly covering exterior of dough
15. After 30 minutes, place floured dough in bread pan already in oven, and cover with second bread pan or lid
16. Bake for 30 minutes
17. Remove cover and bake an additional 15 minutes

Miscellaneous Notes

• I don’t have a dutch oven, and after a 10 second scan of a link provided in the original recipe, I came up with my own dutch oven using pans already in my kitchen.
• I’m at 6200 feet elevation, so baking time and yeast/water quantities may vary slightly; however, I didn’t modify them from the original recipe to account for altitude
• The images below and results are from the first try (i.e. - it’s easy and delicious!)

Original Source

http://www.the-baker-chick.com/2013/02/08/no-knead-crusty-artisan-bread/

http://food52.com/hotline/17638-crusty-bread-without-dutch-oven

Images

While both bread pans are roughly 9in x 5in, the one with the larger lip made for a perfect lid.

I used the pan below to add moisture to the oven. The amount of water remaining was about ¼ of what what initially added when first placed in oven. Careful not to use too little water and potentially damage pan.