White Cake Without Eggs

Milk, Egg and Wheat free—Contains Soy

This cake also makes a great birthday cake, but needs to be eaten right away.  When we saved it till the next day, it was rather hard.  Again, it will be a heavier, denser, moister cake when it is made with alternative flours and no eggs.  But, it tastes great.  Everyone in our family liked it, and we are pretty picky!

1 c. white rice flour (use the kind from the Asian market—its less gritty)

½ c. potato starch (available at healthfood stores)

Ό c. tapioca flour (available at healthfood stores)

½ tsp. xanthan gum (healthfood store)

2 Ό tsp. baking powder

Ό tsp. salt

Ύ  c. granulated sugar

1/3 c. vegetable oil

2 tsp. vanilla extract

½ c. soft silken tofu (I got this at the healthfood store)

Grated lemon peel of 1 lemon

½ c. boiling water

Preheat oven to 350 degrees, and grease a 9 x 5 nonstick loaf pan (or line with parchment paper and grease both pan and paper).  You can also use two 5 x 3-inch cake pans.  Cake made with alternative flours and no eggs will rise much better in smaller pans.  Sift together flour, xanthan gum, baking powder and salt.  Set aside.

In food processor, cream together the sugar, oil, vanilla, tofu, and lemon peel.  Process on a high speed until completely smooth and glossy.  Add boiling water and process on high until completely mixed.  Add flour mixture and process until smooth.  Scrape down sides of bowl with spatula, if necessary.

Spoon batter into prepared pan(s) and bake 9 x 5-inch pan for 1 hour; small pans for 30-40 minutes or until tops are firm.  You can also bake 12 standard size cupcakes for 20-25 minutes or until tops are firm.  The cake will not brown.  Remove from oven and cool for 10-15 minutes before removing from pan.  Cool completely before cutting.  Serves 12.

Chocolate Wacky Cupcakes

Makes 24.  Wheat/Milk/Egg free.  The vinegar and baking soda combination causes the cupcakes to rise in place of the egg.

2 cups rice flour

1 cup sugar

1/2 tsp. salt

3 Tbsp. unsweetened cocoa powder

1 tsp. baking soda

1 tsp. vanilla extract

1 Tbsp. vinegar (this is what makes it wacky!)

5 Tbsp.oil (vegetable or canola)

1 cup cold water

Preheat oven to 350 degrees.  If desired, line muffin pan with paper liners.  Mix all dry ingredients together in a large bowl (rice flour, sugar, salt, cocoa powder, and baking soda).  Add vanilla extract, vinegar, oil and cold water.  Combine thoroughly.  Pour batter into muffin cups (about 1/2 to 2/3 full) and bake IMMEDIATELY for 25 - 30 minutes or until done.

White Cake

When our daughter was diagnosed with major food allergies at 11 months of age, all I could think of was what are we going to do next month about her birthday cake?!?!  We used this cake recipe for her first birthday.  I made her a personal cake using this recipe, while everyone else had regular cake.  There are many allergen-free cake recipes out there that taste awful or don't work quite right.  I threw about 10 cakes in the garbage, before deciding to use this recipe. 

A little note: It is difficult to make cakes without wheat flour, and it is impossible to do so without changing the consistency considerably (especially when you can't use egg either).  For starters, the cakes have to be smaller--either cupcake size, loaf pan size, or some variation thereof, or else they won't rise properly.  It is important to use the pan size indicated when using this cake recipe, because it can change things considerably if you don't.  This cake is dense and moist (think: pumpkin bread), but is the closest we could come to a real birthday cake for our baby's first birthday.  We did the whole baby digs in the cake and rubs icing all over herself so that we could take pictures of her kind of birthday, and she loved it!  Warning: it is VERY sweet.

You'll need:

1 1/2 cups brown rice flour (at health food store)

1/2 cup potato starch (at health food store)

1/4 cup tapioca flour (at health food store)

3/4 tsp. xanthan gum (health food store)

1 Tbsp. Egg Replacer (Ener-G Egg Replacer is great)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup canola oil

2 tsp. vanilla

1/2 cup plain warm rice milk (or soy if you prefer)

2 Tbsp. applesauce

Mock "Buttercream" Icing, if desired

Preheat oven to 375 degrees.  Line 2-6" round cake pans with parchment paper.  Grease the paper and sides of the pans.  Combine dry ingredients in one bowl, and wet ingredients in another.  Add milk mixture to dry ingredients and stir until smooth.  Fill pans and bake 30-35 minutes or until cake tester inserted into center comes out clean.  Remember: the consistency will be different from regular cake.  It will be dense and moist.  Cool in the pan for 15 to 20 minutes, and transfer to wire rack to cool completely.  Cover with Mock "Buttercream" icing, if desired.

Mock "Buttercream" Icing

Very sweet, but a decent substitute for regular buttercream icing

1 pound box of powdered sugar

1 cup shortening

1/4 tsp. salt

4 Tbsp. water

1 tsp. vanilla

Dissolve salt and vanilla in water.  Use mixer to beat shortening separately for 1 minute.  Add liquid mixture slowly until blended.  Add powdered sugar in small batches until all sugar is combined.  If icing is too stiff, add just enough water, until smooth enough to spread.

Mock Spaghetti (Spaghetti Squash)

Milk, wheat & egg free.  Many of the alternative pastas such as rice pasta, etc. just don't taste quite right.  I was skeptical of using spaghetti squash, since I am not a squash lover, but gave it a try, and found it a suprisingly delicious alternative.  Very nutritious, as well.  It may even be a way to sneak a few more veggies into the children, without their realizing it!  Cooked spaghetti squash also freezes nicely.  You can thaw it in a colander to use, draining off the excess water.

You'll need:

1 large (about 3 to 3 1/2 lb.) spaghetti squash--try the farmer's market! 

Spaghetti Sauce (whatever you prefer, either freshly made, or we use Hunt's Garlic & Herb spaghetti sauce in a 26.5 ounce can)

Preheat oven to 375 degrees.  Pierce the squash deeply in several places, using a sharp knife.  Place on a jelly roll pan or in a cake pan (to prevent leakage in the oven).  Bake for 25 minutes  Turn and bake for 20 minutes or more, or until the skin yields with gentle pressure.  Allow it to cool for about 15 minutes or so.

While the squash is cooking & cooling, make or heat the spaghetti sauce and keep it warm.  When cool, cut squash in half.  Remove the seeds and strings from the center with a spoon.  Using a fork, separate the flesh into strands.  Divide the squash into four serving portions at top with spaghetti sauce.

Mock Crepes

These are quite good--a little delicate--but a nice substitute for those food allergy sufferers who miss their crepes at brunch.  This recipe is a somewhat tricky when you are using an actual crepe maker, but I have experimented with our crepe maker and gotten it to work quite nicely.  It's a matter of figuring out how much batter to gather onto the crepe maker, and how long to leave it there.  And then, there is the tricky technique of removing the crepe from the crepe maker without breaking it to pieces. . . .

1/4 c. oat flour (available at heathfood stores, and some grocery stores)

1/4 c. rice flour (preferably from the Asian market--its less gritty)

1 Tbsp. sugar

1/8 tsp. salt

3/4 c. water

1 1/2 Tbsp water, 1 1/2 Tbsp. vegetable oil & 1 tsp. baking powder, combined

Fruit preserves (about 6 Tbsp., or to taste)--we love Cherry All Fruit

1 1/2 tsp. of powdered sugar (or to taste)

In a bowl, combine oat flour, rice flour, sugar, salt, water, and the water/oil/baking powder mixture.  Coat a 10-inch nonstick skillet (VERY important) with cooking spray (we use olive oil spray), and place over medium-high heat until hot.  Remove pan from heat, and pour 1/4 c. batter into pan, quickly tilting the pan in all directions so that the batter covers the bottom with a thin film.  Cook about 1 minute.  Lift edge of crepe carefully with a spatula to test for doneness.  Flip & cook an additional 30 seconds or until light golden in color.  Remove to plate.  Spread preserves over the crepe and roll up.  Sprinkle with powdered sugar. 

Repeat process with remaining batter.  Makes 6 crepes.

Rye Muffins

We serve these at dinner time in place of bread, biscuits or dinner rolls.  Milk, wheat & egg free.

1 1/4 c. rye flour

1/2 c. rice flour (use the kind from the Asian market--its cheaper & less gritty)

4 tsp. baking powder

3/4 tsp. salt

1/4 c. sugar

1 c. water

1/4 c.oil

Preheat oven to 375 degrees.  If desired, line muffin tins with paper liners.  In a large bowl, mix rye flour, rice flour, baking powder, and salt together.  Mix water, oil & sugar separately and add to the dry  mixture.  Blend well.  Fill muffin tins about 3/4 full and bake for about 25 minutes, or until cake tester inserted in center comes out clean.  Makes 12 muffins.

Banana Muffins

Very yummy!  Nice to serve at tea time, snacks, or even for a breakfast treat.  Milk, egg and wheat free

2 mashed bananas

1/3 c. sugar

1/4 c. oil

1/2 tsp. vanilla extract

1 1/4 c. rice flour (we use the kind from the Asian market--its cheaper & less gritty)

2 tsp. baking powder

1/2 tsp. baking soda

Several dashes of cinnamon, to taste

Preheat oven to 325 degrees.  If desired, line muffin tin with paper liners.  Mix mashed bananas, sugar, oil & vanilla together.  Add rice flour, baking powder, baking soda & cinnamon, and mix well.  Pour into muffin cups and bake immediately (do not let this batter sit) for 25 minutes or until done.  Makes 12 muffins.

Allergen-Free Mock Mayonnaise

This looks, smells and tastes like the real thing!

1/2 tsp. salt

1/4 tsp. dried mustard powder

dash paprika

dash cayenne

dash onion powder

1 1/2 - 2 Tbsp. honey or sugar

1 Tbsp. vinegar

1 cup canola oil

1 cup water

2 tsp. arrowroot powder (from healthfood store)

1 tsp. xanthum gum (from healthfood store)

1 Tbsp. lemon juice

Combine all ingredients in blender and mix until mayonnaise consistency is reached.  Store in a tightly covered jar in the refridgerator (we used an old jelly jar). 

For Salad Dressing/Sandwich Spread:  Use the above recipe and add 1/2 - 3/4 of a packet of Good Seasons Garlic & Herb Salad Dressing & Recipe Mix (it is milk & egg free).  Combine with other ingredients in the blender.  You may have to thin the mixture with a little more water to use over salads, but I enjoy using this as a sandwich spread, as well.

Our family has a number of food allergies and sensitivities, so, unfortunately, most meal planning programs do not work for us.  Primarily, we cannot have milk and egg (youngest dd has anaphalatic reactions to these foods), but dh has a number of foods that he dislikes, and will not appreciate me serving for dinner either (most pork, broccoli, tomatoes in most forms--although tomato sauces, pastes, and juice in small quantities are OK, peppers, spinach, turnips, radishes, and most vegetables really).  Many of our recipes do not contain wheat either, as our youngest just got over her wheat allergy. 

We are on a tight budget, but we do take advantage of the WIC program, using the foods we are not allergic to (beans, fruit juice, tomato/vegetable juices, cereals and oatmeals, peanut butter).  We also get Angel Food each month, which is a wonderful opportunity to get fresh meat, vegetables, fruits, and other food each month at a significantly reduced cost (usually $25 per box for about $50 worth of food).  Many of the foods we are allergic to, we trade with my mother-in-law for items out of her box.

First, I buy ground beef or ground chuck (since dh prefers chuck) on sale (usually $1.99 per pound or less), in large quantities.  You can also substitute ground turkey in these recipes which is many times cheaper and healthier for you.  When I get home I get my food processor and chop up a bunch of onions and saute them in the skillet.  Then, I fry up the meat in large batches, allow it to cool, place it in labeled freezer bags, and send it to the deep freeze.  I usually do this when dh is home and can keep the littles outside and out from under foot (plus, the onions make them all cry ).  When I am ready to prepare dinner, I pull out one of these premade bags, and dinner is pretty easy.  With these packets, even my 8-year old can pull out all of the ingredients, combine them in the crockpot and get these dinner recipes started for our family.

Crockpot Taco Soup

This is dh's favorite recipe and he raves about it for several days when I make it .  I like this recipe, because I can even wait until lunchtime to start it, and it is still ready in time for dinner.  It can easily be doubled or tripled for larger families, and freezes well. 

Makes 6-8 servings

1 lb. or more of ground beef 

1/2 onion (or more depending on taste)

1 envelope of taco seasoning (We like Old El Paso Original--not Mild flavor)

2 Tbsp. brown sugar

1/8 tsp. red cayenne pepper

15-oz. can kidney beans, drained (generic brand)

2 cans 15-oz. can whole kernel corn, drained (generic)

2 15-oz. cans of pork and beans (either generic or Van Camps brand)

46-oz. can tomato juice (We get this through WIC)

If desired: taco chips, crushed; shredded cheese (from WIC), or sour cream.

1.  Optional: Place crockpot liner in crockpot, for easy clean-up

2.  Saute onion and brown ground beef together in skillet (or use pre-made packets of the mixture from freezer--thawed or partially thawed).  Drain and place mixture in crockpot.

3.  Stir in taco seasoning, brown sugar, cayenne, beans, corn, pork & beans, and tomato juice. 

4.  Cover and cook on Low 4-6 hours, or until heated through

5.  If desired, you can serve with crushed taco chips, cheese and sour cream (although in our case, we omit the cheese and sour cream ).

Crockpot Vegetable Beef Soup

This is a simple and easy recipe that can be ready in half a day. Can be doubled or tripled for larger batches.  Freezes well.

Makes 4-5 servings  

1 lb. or more of ground beef

1/2 onion (or more, depending on taste)

2 cups tomato juice (WIC)

1 quart of beef broth

1 lb. of frozen mixed vegetables (generic)

1.  Optional:  Place crockpot liner in crockpot for easy clean-up.

2.  Saute onion and brown ground beef together in skillet (or use pre-made packets of the mixture from the freezer--thawed or partially thawed).  Drain and place mixture in crockpot.

3.  Combine the rest of the ingredients together in the crockpot.

4.  Cover and cook on high for 3 hours, and then on low 3-4 hours.

Crockpot Chili

Makes 6-8 servings.  Can be doubled easily and freezes well.

1 lb. or more of ground beef

1/2 onion (or more to taste)

1/2 tsp. salt

2 Tbsp. chili powder (or more, to taste)

6-oz. can tomato paste (generic)

3 cans Ranch-style beans w/ liquid

2 cans whole kernel corn, drained (generic)

If desired: rice or crushed corn chips, shredded cheese (WIC) or sour cream

For our family, many times I increase these recipes and freeze the extra batch.  On busy days, I can just pull out the frozen meal, and reheat to serve.  I also freeze leftovers in individual portions (in Gladware containers) for dh to take to work for lunches.