i need a yummy portable dessert- with no gluten, dairy, or eggs!
fruit papillotes just aren't going to cut it...i need something resembling a cake/cookie/pastry.
i've been taking a french pastry class, and bringing my products in to share with my co-workers....except for one gluten-dairy-egg-intolerant fellow. he felt so left out that he gave me his "gluten-free desserts" cookbook to look through and see if i could work anything out for him. of course, ALL the recipes use eggs.
first...does anybody have any delicious tricks that they've worked with nut pastes, nut flours, or chocolates? (he can have sugar and non-dairy choc) i'd prefer to go to the whole-foods minimally-processed route if i can, just for my own sensibilities, but, i'm beginning to think that's not an option.
second...speaking of non-whole foods, has anyone had success using butter substitutes or egg substitutes with recipes already modified to use GF flours?
third---do you have a delicious gluten-lactose-egg-free pastry recipe that you want to share?
will report back after i try to make something!
thanks so much!
These cookies are fabulous (even if you eat gluten and dairy and eggs!):
2 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup unsweetened cocoa powder
1/2 cup rice bran oil (or coconut oil)...(coconut butter is even better!)
3/4 cup agave nectar
1 TBSP vanilla extract
1 cup coarsely chopped dark chocolate (65% or higher)
1 cup fruit-juice-sweetened dried cherries optional
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. In a large
mixing bowl, combine almond flour, salt, baking soda and cocoa powder. In a medium
bowl, whisk togehter the oil, agave, and vanilla. Fold the wet ingredients into the
almond flour mixture until thoroughly combined. Stir in chocolate and cherries (if
using). Spoon the dough 1 heaping TBSP at a time onto the prepared baking sheet,
leaving 2 inches between each cookie. Bake for 10-15 minutes, until the tops of the
cookies look dry and start to crack—be careful not to overcook. Let the cookies cool
on the baking sheet for 20 minutes, then serve warm. Makes 2 dozen.
Fruit crisp using arrowroot for thickener and almond meal and coconut oil in streusel.
Dorie Grenspan's World Peace cookies work well with coconut oil and GF flour. Any other sable cookie will do the same. Have used the world peace dough as a base for bars, subbing coconut milk for cream in both a caramel and ganache layer.
Roasted pears with some almond/coconut streusel and coconut milk-based chocolate sauce
I just found out that I am allergic to milk and eggs as well as being gluten free. I'm come from a long line of bakers and it is a challenge but not impossible. I've been investigating different substitutes. I use a cookbook called 1000 Gluten Free Recipes the author is Carol Fenster. I have to say every recipe I've tried is fabulous. I've actually served them to family and friends with great result. My Mom could have been a professional baker so she knows good. Any way I've digressed. Sorry. I tried the Lemon cake with lemon glaze recipe from this book and used an egg replacer. I'm not allergic to Goats milk so I used that. I'm sure you can use the coconut milk as well. I've also use Bob's RedMill Brownie mix and the egg replacer worked there too. You might start with the brownie mix. It's really hard to mess up brownies or I'd get the book and start experimenting.
I was hesitant about the egg replacer but it really does work with gluten free recipes. I've tried it in GF pancake batter, stuffed peppers and it's been a good substitute. Coconut milk has been great in my coffee & scramble eggs (although I can't eat them any more) so I think it should work for baking as well.
The baking recipies in the book use a blend of tapioca flour, potato starch and sorghum flour. I found that it made the cakes almost as light as regular flour. I hope this helps. Your friend is lucky to have you. People get really scared when they have to cook gluten free.
2 c bran flakes cereal
3/4 c. packed brown sugar
1/2 c. flour
1/2 c. shredded coconut
1/3 c. non-dairy margerine
2 c whole cranberry sauce - canned or homemade
1 tsp lemon juice
Mix bran flakes, sugar, flour and coconut. Cut in margarine. Spread 1/2 mixture in pan. Mix cranberry sauce and lemon juice and spread over mixture in pan. Top with remaining mixture. Bake 20-30 min @ 350 f. Cut into squares.
1 c flour
3/4 c. rolled oats
1 c brown sugar
1/2 c. melted veg shortening
1 tsp nutmeg
1 tsp cinnamon
3 tblsp. slivered almonds (if desired)
2 tsp vanilla
1 c. sugar
2 tblsp. cornstarch
1/2 c. water
4 c. fresh or frozen cut-up rhubarb.
Mix first 6 ingredients until crumbly. Combine remaining ingredients (except almonds) in another bowl. Press half of the crumbs into a 9" pan. Add rhubarb mixture. Top with remaining crumbs and almonds. Bake 1 hr @ 350.
I just found a nice Ukrainian Orthodox lenten cookbook which is full of vegan recipes, published by the Ukrainian Women's Ass'n of Canada (ISBN 0-9684039-0-7). None of the recipes have dairy, meat or egg products and most don't use olive oil. Desserts include "matrimonial cake" "cranberry/rhubarb crisps, black forest cake, canola oil pastry, pecan shortbread, bars of various sorts (this is from Saskatoon, after all ;^) ). Let me know if you'd like any of the recipes.
One nice thing about Ukraine is that for a while (at least the western part) was part of the Austro-Hungarian empire. So, their 'sensibility' about what makes a good dessert is very Viennese (to generalize). My MIL (a Ukrainian immigrant) makes a *mean* torte that I would put up against any Viennese little old lady's torte.
Mind you, the eastern part of Ukraine is (another generalization) the Orthodox part, so I can't vouch as well for their sense of desserts. But this is an intriguing recommendation. Thanks!
I make a killer vegan chocolate cake that was an internet recipe. It's not GF, but can be made with a GF flour. I can't find my exact recipe to link to, but here is a very similar recipe from Mooswood. It can be made with rice flour.
(coconut custard dessert)
(serves 8 or more)
1 13.5 oz can coconut milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
1 tsp vanilla flavor
Blend all ingredients included in (A) thoroughly. Cook in a saucepan over medium heat, stirring continuously, until it thickens. Add the vanilla, stir and remove from heat.
Pour in individual dessert cups or a shallow dish. Cover and refrigerate for several hours or overnight. Sprinkle with ground cinnamon or ground nutmeg when serving.
One time I volunteered to make dessert when I was going to friends' for dinner and it turned out that because of allergies and a variety of other restrictions, I had to make a non-dairy dessert with no flour or eggs. I was really stumped for a while and considered going the baked apple route, but what I finally ended up making was peppermint patties - chocolate on the outside, mint inside. I believe I found the recipe on Epicurious. (I recognize that this might not be cake/cookie-like enough to meet your needs.)
The possibility of actually making peppermint patties myself originally seemed as remote as making Snickers or Atomic Fireballs, but it was not all that hard. They tasted very good (like "real" peppermint patties!!) and were extremely well-received.
The Grit Cookbook has a vegan chocolate cake that is AMAZING. Even those of us who aren't vegan wolfed it down. I did make it with regular flour . . . I've never actually used gluten-free flour, so I'm sure how that would taste, but I think it might be worth it to try.
Also, some friends made a really good vegan "chocolate mousse" pie. It was in a graham cracker crust (I don't know if graham contains gluten or not . . . ) and the primary ingredients for the "mousse" were dark chocolate and tofu. Honestly, it was very good, although more like pudding than mousse, I would say.
Challenges like this are so fun! Good luck!
The key lime pie does appear to be GF, dairy and egg free. I am not positive if the mix they list is GF, so I would check on that and it may have that processed vanilla flavor. I typically make a dark chocolate coconut milk pie in the nut crust for a quick dessert. It is very yummy and doesn't feel lacking.
So an important thing to remember about allergen baking - GF dough/flour does NOT behave like regular flour, tofu generally does not taste like dairy, but can add a nice creaminess regardless. So, people with allergens/dietary restrictions generally declare the food delicious and others say "its OK." That is why I generally try to avoid things that look like pastry items, but aren't unless I am cooking for an all GF crowd. But that is me. That being said I have heard of these key lime vegan pies at restaurants that are supposed to be fantastic...
GF flour if you use it is very tender (e.g. falls apart easily), and can either have a "beany" taste or a sandy texture. The final product is also often best warm or right out of the oven. Also, in case you don't know xanthan gum is expensive for a one time shot ($10-11 a package, which goes a long way, but not if you don't bake GF a lot).
I have Celiac disease so have done the whole GF route. First, I would suggest avoiding trying to make some GF version of something you already enjoy that has gluten in it. You will be disappointed. Anyone who says otherwise (except a few recipes) has had Celiac disease too long!
But, things you could do:
1. You can make a nice "custard or pudding" using coconut milk and corn starch to thicken, and top with grilled/roasted fruit or broiled pineapple with nuts (assuming he can handle nuts).
2. As above, you can make a crust or cookie accompaniment using ground up nuts, I sometimes add some brown rice flour, brown sugar, and butter (or margarine or apple juice/canola oil) . Stick in food processor and then bake at 400 or so. We often make a crust for a pie like this. You can also grind up GF cookies you buy (at health food store, or Whole Foods type stores). Many of them are also egg and dairy free because of people like to hit all the allergies with one product. Not all of them taste fantastic though : ).
3. You can make a coconut sorbet or other sorbet
4. There is a "egg replacer" you can get at health food stores or in allergy sections, that you can use instead of eggs in baked goods if you want to go that way.
5. Please also note that oats in the US are generally considered NOT to be gluten-free, so avoid adding any since he may not tolerate them (some GF folks eat McCanns Irish Oats, but their flakes don't cook well). Also to avoid: soy sauce (not that you would use that in a dessert), malt vinegar (all others OK), beer or any other liquor made from wheat, barley, oats or rye.
6. Rice pudding with coconut milk works too.
7. As you can tell - think fruit for flavor (or chocolate), nuts for crunch (or things like brown rice/quinoa flakes, coconut milk for creaminess
Raspberry-Almond Torte Cookies.
preheat oven to 375 F.
get ready in a bowl (just use food processor bowl):
1 c raw almonds. If whole, chop before grining in food processor, but don't grind too fine.
1 c. rolled oats, lightly ground in food processor
1 c. flour (can be any kind... barley, oat, buckwheat, but I use whole wheat)
1/4 tsp. cinnamon
1/4 tsp. salt
In another bowl mix/emulsify:
1/2 c neutral oil (canola, safflower, sunflower, almond...)
1/2 c. maple syrup
1/2 tsp. vanilla
1/4 tsp almond extract
also have ready:
4 oz. raspberry jam
Mix the wet into dry. Roll the dough into little balls and on a lightly oiled baking sheet, press a little thumbprint well in each cookie and fill with raspberry jam.
Bake 375 for 18 to 20 min.