Gluten and lactose free
Gluten free is hard enough. Lactose intolerant is hard enough .. but my friend is now on a lactose and gluten free diet (bad sinus problems). Any suggestions/recipes for desserts?
You can find lots of good GF mixes (be sure to check that they are diary free- some aren't) for cakes and brownies, then just substitute rice/soy milk for milk.
I made a yummy pumpkin bundt cake using the Nameste Spice Cake mix and pumpkin puree and egg replacer for a vegan friend over Thanksgiving. It was really good.
Fruit crisps are yummy- using GF flours/oats.
Hey SLO, my husband has Celiac and also avoided dairy for awhile. You can make simple almond meringue cookies and fill with melted semisweet chocolate or raspberry jam.
Cherrybrook Farms is a brand of baking mixes that has some tasty options. They have them at whole foods and maybe Mrs. Greens.
I also have a recipe for a very simple dessert that is NOT pretty, but really addictive. They are called babe ruth bars (named after the candy, but have no strong resemblence). I'll post anything you'd like.
I know I have others, I'll post as I remember them.
Babe Ruth Bars:
6-7 cups gluten free corn flakes (if the box doesn't say gluten-free, it's not) or buckwheat flakes (arrowhead mills)
1 cup peanuts (roasted or raw)
1 cup chocolate chips
1 cup corn syrup
1 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
mix 1st 3 ingredients in large bowl. In medium saucepan, combine remaining ingredients on med/low heat. Stir occasionally until melted and smooth. Do not boil. Immediately pour PB mixture over corn flake mixture and stir to evenly coat. Pour into greased 13x9 pan, press down firmly and cool in fridge. Cut into bars and serve.
Really embarrassing recipe, but truly addictive. Enjoy!
I have Celiac and GF desserts are plenty - check out some of the the recent threads - search for gluten and wheat free. Here are a couple:
One thing you should check is how much dairy the person is avoiding. Lots of lactose intolerant people can handle butter cooked into baked goods, while some avoid all traces of dairy (including many chocolates).
A trick I used when I couldn't have any dairy (it is common in first dxed Celiac pts, but disappears after awhile), is using coconut milk for creaminess. It does add the coconut flavor, but is so yummy. You can make a "custard" or even a sorbet out of coconut milk, and it adds back that creamy contrast so many of us love using flavors that are usually not offensive or new.
I also preferred almond milk to soy or rice milk, but that is just me.
Pamela's Gluten-free Pancake mix is really good!
There's a gluten-free baked chicken (looks and tastes like fried chicken) recipe that I found on the side of the Quaker Oats Cornmeal bag. I generally avoid those recipes found on the side of food packages but this one is quite good and very simple. It works well with fish fillets too.
Chestnut flour is pretty amazing for baking. I purchased some fresh ground Chesnut flour (from a Michigan farmer) at a Farmers Market on Division Steet in Chicago over the summer. It's great in pancakes, brownies, and lots more.
You can use pure chestnut flour or blend it with Garbanzo flour, rice, flour, etc. I absolutely love rice of any variety but as far as using pure rice flour, it's a bit bland. In general, I find that pure rice or garbanzo, brown rice, or any other (except for chestnut) flour is best when mixed with other flour varieties.
I'll bet back to you regarding the chestnut grower's info. They bake with chestnut flour on a regular basis so they would be a great source for recipes, etc.
Thanks - that would be great. I always blend my flours, but my son has started complaining sometimes about the "garbonzo-ey" flavor in some flours. I think it is because I have been using Bob's Red Mill GF flour blend, which relies a lot on garbonzo, rather than my own blend of sorghum, bean, tapioca, etc. I'll do a test run with pure chestnut and blended with rice flour and see what works best. I dislike the graininess of rice flour in a lot of recipes, but I just put some in some muffins for my sons b-day party and it worked out well.
Here's the link for the Chestnut flour that I use;
Whole foods sells an Italian Chestnut Flour that is quite good as well.
I haven't used this wonder flour to it's full potential yet. Give it a try, you'll love it.
Yeah, that's it, rice flour is grainy. My sister also has Celiac
Disease and turned me on to Chestnut flour. I prefer Pamela's flour mixes over Bob's Red Mill. Have you tried Pamela's GF flour mixes?
I'm happy to see many Chicago and Chicago suburban restaurants creating GF menu's. I've heard of a couple of Italian restaurants that make mostly GF food as well. Are you able to find what you need in your area as far as GF food goes?
I haven't tried Pamela's but have heard great things. I just end up making my own mixes and don't bake too much of the "mock gluten" type things. I tend to stick to things which are naturally GF, besides a few things for my son because he wants to be like the other kids. We use nut flour a lot. We are in the bay area, so there are a ton of GF resources! Thanks for the link!
bob's red mill has a lot of tasty GF sets. i have their GF hot cereal a lot in these winter days, but they also have some GF cake and bread mixes. these often contain somewhat unusual things like agar agar, guar gum, etc. but experiment and give it a shot!
Assuming eggs are okay, I have an awesome "regular" flourless chocolate cake from Wolfggang Puck that always impresses. I don't have the recipe with me at work, but will post it later today.
And please let your gluten free/dairy free friend that they're not alone! There are lots of resources out there, they just have to get educated and be patient. They'll feel so much better it'll be worth it, trust me.
Here's the recipe. Just like jsaimd, I try to make normal things that happen to be allergy free.
Chocolate Cake (Gateau au chocolat)
From Wolfgang Puck’s Modern French Cooking
Makes one 10” cake
8 oz. bittersweet chocolate, cut into small pieces
4 oz. unsalted butter, cut into small pieces (to make this dairy free, I substitute coconut cream)
5 eggs, separated
a pinch of salt
2/3 cup sugar
1. Preheat oven to 325 degrees. Heavily butter and flour (to make this wheat-free, I use cocoa powder) a 10” round cake pan....if you have parchment paper, this works better.
2. Combine chocolate and butter (or coconut cream) and melt over simmering water.
3. Whisk together the egg yolks and all but 3 Tablespoons of the sugar. Stir melted chocolate into egg yolks until thoroughly combined.
4. With an electric mixer on medium speed, beat egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until egg whites are stiff but not dry.
5. Carefully fold chocolate mixture into egg whites. Pour into prepared pan.
6. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack...do not worry!
Dust with powdered sugar and serve with unsweetened whipped cream (or Cool Whip to stay dairy free!)
I second the rec for Bob's Red Mill products. Soy grits are great for protein, fiber, and no gluten (I know no dessert necessarily, but they are when I make them with sweetener and cinnamon and vanilla...).
Also, Dixie Diner products have some GF and LF products. Actually a lot of their products you have to add the required dairy stuff, so you could effectively just not use the lactose containing kind. www.dixiediner.com
I know it's not the best, but I have a friend who is lactose intolerant, and I use Fleischmann's margarine to bake things for him.
One last thing, Tyler Florence's Ultimate Cheesecake recipe on Food Network can be made lactose free easily (and with RAVE reviews I might add) and gluten free, if you find gluten free graham crackers, or just use a nut crust. Just search it on foodtv.com, and then I sub in Better than Cream Cheese and Non-Dairy Sour Cream, with no ramifications for my ultra sensitive friend's stomach. The rest of the filling ingredients are just sugar, eggs, vanilla, and lemon zest. (I never do the topping, so I have no recs on that end.) This thing is really great and lasts up to a week or more in the fridge, and for those that "can't have dairy" it's a real treat.
Ah yes. The diet from hell. I'm on it also to manage RA. You can try a website called www.alanaspantry.com She has some really good recipes, all of which are gluten-free. Not everything is dairy free but you can susbstitute soy, rice, almond, or hemp milk any place a recipe calls for milk. If there is butter in the recipe you can use a product called Earth Balance. I have a blog www.thenon-dairyqueen.blogspot.com and I post recipes on there as well. It's also on facebook. Good luck!
I found a cookbook at the library called Fabulous and Flourless. All receipes are dairy free as well and what I really liked about the book was that authentic receipes (a lot of them are HungarianO that never contained either. They are not receipes with lots of subsitutions.
I'm GF and vegan (no animal products). There are a number of good cookbooks out there, some that are both GF and vegan. It's relatively easy to start with a GF recipe and make it dairy-free. If it calls for butter, substitute Earth Balance. If it calls for milk, substitute almond mylk. If it calls for buttermilk, substitute almond mylk and 1 tsp of apple cider vinegar per cup of mylk.
I have also been looking for gluten, sugar and lactose free recipes that do not contain: corn, yeast, potatoes, tomatoes, egg plant, vinegar, pork or peppers. Been recently told to avoid these foods and I feel like I have lost my appetite. I would rather go hungry than eat foul tasting meals. My fiance is suffering as well as he tries to avoid eating these foods around me out of support. ANY suggestions woukd be welcomed!
I have celiac and also have trouble with dairy except for hard cheeses and yogurt. One of my favourite websites for desserts is The Gluten Free Goddess. Another is The Gluten Free Girl and the Chef.
I bought a kitchen appliance I saw advertised on TV called Yonanas for my sister who is gluten and lactose intolerant, and one for myself because it sounded good. My sister can't eat regular icecream. I did buy her and ice cream maker a few years ago so she could make her own icecream using soy products or lactose free milk, but she has to prepare a creme anglaise before using it the and she won't use it. The Yonanas requires no preparation of any mixture except freezing bananas and other fruit. Once frozen you just put in the fruit e.g. equal amounts of frozen banana and strawberry and you get a frozen soft serve mixture that looks like strawberry icecream, but has absolutely no dairy or gluten in it. My favourite is frozen banana with mango. The banana gives it a creamy texture. You can use any fruit, the riper the sweeter it is, but you have to peel it before freezing it. If you don't use bananas it more like a sorbet. There is no added sugar or anything artificial either. I believe the appliance was orginally sold in the US, before it became available in Australia.
Other dessert options - I make my sister gluten free profiteroles using a non lactose custard filling (made from GF custard powder) and a chocolate sponge roulade with a mock cream filling (made with canola margarine, caster sugar and hot water) and a plain sponge roulade with passionfruit curd filling. All cheaper than buying GF desserts. I will post recipes if anyone would like them. Measurements will be in metric though.
chocolate dipped strawberries
sliced, peeled oranges with a little grand marnier and some simple sugar syrup drizzled on
sliced bananas with a chocolate sauce