A friend asked me to post my allergy safe dinner menu here. I have not included the Turkey.
Spice Blends
I use Mountain Rose Herbs, McCormick or Tones spices. Their basic blends such as Italian Seasoning of Chili powder are free from dairy and gluten.
Chicken Stock
Pacific chicken stock is dairy, soy and gluten free.
Bob's Red Mill four mix
2 bags 44 oz or 4 bags 22 oz of the All-purpose GF flour
1 bag 44oz or 2 bags of the 22 oz. Brown Rice Flour.
Mix all together.
Tapioca Free version
2 bags of Potato flour or starch
1 bag of garbanzo/fava flour or other bean flour
1 bag of sorghum flour
2 bags (or l large bag) of brown rice flour
Mix all together.
These are the rolls I made last year.
Quick yeast rolls
¼ cup coconut oil or shortening
¼ cup and 2 tablespoons of sugar
1 ½ cups hot water
2 packages or 2 tablespoons of active dry yeast
2 eggs beaten
2 teaspoons salt
4 ½ cups Bob's Red Mill flour mix
2 tablespoons Xanthan Gum
Pre heat oven to 425 degrees F and grease 16 muffin cups
In a large bowl, mix the coconut oil/shortening, sugar and hot water. Allow to cool until lukewarm. Mix in the yeast until dissolved. Mix in the egg, salt, flour and xanthan gum. Allow the dough to rise until doubled in size. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
This recipe was adapted from a wheat yeast roll recipe. The dough will not be as firm as a wheat flour dough would be. Also sometimes with the GF flour breads I find I need to put them under the broiler for about 1 to 2 min to get them to brown. The bread will be fully cooked but not brown on top.
These are the rolls I am going to make this year. The dough has to be made the night before.
Raye Ann's version of the Boule.
My adaptation of the Gluten Free Crusty Boule from Bread in Five.
I put the instructions in for making roll size boules instead of the larger loaf of bread. I don't remember the cook time for the rolls I think it is 10 to 15 min.
6 1/2 cups Bob's Red Mill flour blend
2 Tablespoons of Yeast
2 Tablespoons of Xanthan Gum
2 Tablespoons of sugar (I use evaporated cane juice)
1 Tablespoons Salt (I use Redmond's Real Salt.)
4 eggs beaten
1/3 cup oil
2 1/3 cup lukewarm water (Tip: put the glass measuring cup in the microwave with the water in it. Set the microwave to heat 1 8oz. cup of water. Since your heating around 18oz. of water instead of 8 then it gets it to the right temp.)
In a large container with a lid mix all of the dry ingredients together. Mix in the egg. Mix in the oil. Mix in 1/3 of the water, and repeat 2 more times. This is a very sticky, spongy dough. Let rise for 2 to 3 hours. Refrigerate for at least 8 hours. Will keep for up to a week in the refrigerator. However the older the dough the better it is for flat breads than Sandwich breads or Boule's.
Remove the dough from the refrigerator. Have a small bowl full of water. Dip your hands in the water. Then scoop out a ball of dough just under the size you want your roll to be. Place the dough on a piece of parchment paper. Shape the dough into the traditional Boule shape. Dip your fingers in the water as needed to smooth the outside of the Boule. It is not going to rise as much as a wheat bread. It will get slightly larger than what you shape it as. Let this rise for an hour and a half. During the last 20 min of the rise preheat the oven to 475 degrees. Heat up a pizza stone or a cast iron griddle while the oven preheats. A baking sheet will also work. Place an oven safe pan or casserole with water in it on the bottom shelf of the oven at this time.
At the end of the rise time cut slits in the top of the boule. Leaving the boule on the parchment paper slide it onto the pizza stone or cast iron griddle. Bake for 10 to 15 min. until the crust is golden brown. Remove the Boule from the oven. Slide the boule still on the parchment paper onto a cooling rack. Baste with melted coconut oil or butter. (I use goat milk butter.)
Gravy
½ a cup of the fatty drippings from the Turkey or ½ cup of palm or olive oil.
heaping ½ cup of the GF flour blend
¼ cup of white wine or apple cider vinegar.
Remainder of turkey drippings and enough chicken stock to bring it up to 4 cups.
In a skillet bring the ½ cup of drippings to temp. Whisk in the flour blend. Keep stirring and browning the rue (the fat and flour blend) until it is as dark as you want the gravy to be. Slowly whisk in the white wine/apple cider vinegar. The rue will get really thick at this point. Whisk in slowly the 4 cups of drippings and stock. (You are going to pour slowly while you whisk it into the rue. It took practice for me to not get this lumpy. If it gets lumpy use and immersion blender or pour it into a blender and pulse it a few times. Pour back into the skillet.) Add what ever spices you want to taste to the gravy. I usually have to add a little salt and pepper. It has lots of flavor and seasonings from the turkey since you are using the drippings.
Green Bean casserole.
French Fried Onions
Dairy free version adapted from Food. com version
3 large onions sliced into thin rings
2 cups rice, almond, or coconut milk
2 cups GF flour blend
oil for frying
salt
Soak the onions in the milk for 5 minutes
Heat the oil in a large skillet or deep fryer
Take a handful of onions and run them through the flour with a fork to coat.
Fry in batches in the oil, stirring as needed to brown evenly
Drain on paper towels and season to taste.
Cream of Mushroom soup
½ cup olive or palm oil
8 oz. Sliced mushrooms
½ small onion diced optional
heaping 1/2 cup of GF flour mix
¼ cup white wine or apple cider vinegar.
4 cups of chicken or veg. Stock or rice, almond or coconut milk (if using rice milk use only 3 cups) {sometimes I use 50/50 stock and non-dairy milk}
1 ½ teaspoons of herb blend like Italian seasonings or Herb de Provence.
salt, pepper, garlic powder to taste.
In a 3 to 4 qt. Sauce pan bring oil to temp. Add mushrooms and onions. Cook until tender and onions are translucent. (You do not add salt at this time. It almost doubles the cooking time on the mushrooms) Whisk in the flour. This is a very light rue. It is not really browned at all. Add the wine/apple cider vinegar slowly. The rue will thicken at this time. Slowly whisk in the liquid. Add seasoning blend and salt, pepper and garlic powder.
Assembly of the Casserole
Fill a casserole dish with drained canned or frozen green beans. Pour the cream of Mushroom soup over the green beans until all the beans are well covered. Heat in the oven at 375 degrees until all the green beans are heated all the way through. Time will depend on wither using frozen or canned.
Top the casserole with French fried onions just before serving.
Mashed potatoes
Wash or peal one med size potato per person.
Dice potatoes
Use 4 cups chicken stock as part of the liquid you are cooking the potatoes in.
Boil the potatoes until tender. Drain but leave ¼ to 1/3rd of the liquid in with the potatoes. Whip or mash the way you normally would with your favorite season. Sometimes I add a little olive oil.
Sweet Potatoes
These are the easiest to make with the dairy and gluten substitutes. Just use coconut oil for the butter, and almond or coconut milk for the dairy in your favorite recipe. Jet-Puffed marshmallows are dairy and gluten-free. Crisps toppings can be made with oatmeal or GF flour.
Dressing
One to two loaves of a Garden of Life GF bread.
Coconut oil
One package of your favorite Sausage
½ of a diced onion
2 to 3 stalks of celery sliced (optional)
1 to 3 cups of chicken stock (I can't remember how much stock)
Salt and pepper to taste
Toast the bread and butter each piece of toast with the coconut oil (can use margarine if you can find a casein free one) Cut the toast into small cubes.
In a skillet brown the sausage and onions. Add the celery and cook until half way cooked through. Add the cubed toast. Stir in the stock until all the bread is soaked. Add salt and pepper. Put in a casserole pan and bake in oven at 375 degrees until top is crispy and brown.
Dairy Free Fudge
1/2 cup coconut or rice milk
1 1/4 sugar
4 T. coconut oil
1/2 package enjoy life semi-sweet chocolate
1 t. vanilla
Boil milk and sugar in saucepan over medium high heat for 7-9 minutes. Remove from heat and add the rest of the ingredients. Continue to stir until everything is smooth and creamy. Pour into greased, lined baking pan. (I lined my pan with foil). Refrigerate for 2 hours or until mixture is solid.
Dairy Free Fudge Icing
Use olive oil instead of the coconut oil it makes a nice fudge icing for things like a rice crispy treats cake.
Rice Crispy Treats.
Follow the instructions on the box using HEB crispy rice cereal or the new GF Rice Krispies. The regular Rice Krispies contain gluten. Substitute coconut oil for the butter and use Jet-Puffed marshmallows
The following Pies are the diary free versions of Shirley's Gluten Free Pies from Gluten Free Easily.
Easy “Crustless” Apple Pie/Cobbler
Original Recipe Mom and Apple Pie
Deep-Dish 9-inch pie plate, greased (Momma's oval French Ware corning casserole works great)
5 to 6 apples, peeled and cut up (4 ½ to 5 cups)
1 tsp cinnamon
1 tbsp sugar
¾ cups Coconut oil, melted or Olive Oil
1 cup GF flour
1 cup Sugar
1 egg
pinch of salt
Place Apples in the greased pie plate and sprinkle with cinnamon and the 1 tbsp of sugar In a bowl, mix coconut oil/olive oil, GF flour, 1cup of sugar. Blend in the unbeaten egg and salt. Pour over the apples. (This is a thick mixture so it will need to be spread out over the apples with a spatula.) Sprinkle cinnamon, sugar, or cinnamon/sugar on top of the pie. This is optional. Bake at 350 degrees for 45 minutes.
NOTE: I have use a 12 to 16 oz. Bag of frozen fruit (berries) thawed and then drained in place of the apples. A little nutmeg is good with the blueberries.
Crustless, Gluten-free Pumpkin Pie
Original Recipe
2 eggs
1 can (15 to 16 oz.) pumpkin or 2 cups fresh mashed pumpkin
¾ cup granulated sugar
½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1/8 tsp ground clove (or 1 ½ tsp pumpkin pie spice)
1 cup full fat Coconut milk or (¾ cup powdered coconut milk in one cup hot water mixed well)
¼ cup GF flour.
Preheat oven to 425 degrees F. Grease pie plate and set aside In Bosch or other mixer use wire whisk if have them slightly beat egg. Mix in remaining ingredients. Place pie plate on over rack and pour in pumpkin mixture or Place pie plate on top of stove or on counter top next to oven and pour in pumpkin mixture then place pie plate in the oven. (The latter is my preferred method.) Bake at the 425 degrees for 15 minutes. Reduce the oven temperature to 350 degrees F. Bake another 45 min until a knife or toothpick comes out clean when inserted in the center of the pie.
NOTE: Since most none custard pies cook for 45 min. at 350 I will prep ingredients for the pumpkin and then another type of pie. I'll then preheat the oven and prepare the pumpkin pie. While it is baking for the 15 min. at 425 I will then prepare another pie. If everything is ready to mix together then the preparation for most pies can be done in that 15 min. When it is time to reduce the temperature to 350 degrees then I put in the second pie. I have done this with two pumpkin (just double the recipe) and two non pumpkin pies.
Crustless Coconut Pie
Original Recipe
3 large eggs
1 ½ cups sugar
¼ cup plus 1 tbsp GF flour
1 cup coconut milk
½ cup coconut oil, melted
1 tsp vanilla
1 tsp apple cider vinegar
1 ½ cup unsweetened coconut flakes
Preheat the oven to 350 degrees. Grease a 9 inch deep dish pie pan.
Beat eggs and sugar in a mixer. Add all other ingredients except the coconut and mix well. Stir in the coconut and pour into prepared pie pan. Place in preheated oven and bake for 45 min. The top should be golden brown and the filling set in the center.
Option: Sprinkle the top of pie about 10 min. into baking with the large coconut flakes/chips.
Option 2: After baking and somewhat cooled top with a 3 to 4 egg white meringue place back into the oven until the meringue is lightly browned. You can also sprinkle the large coconut flakes/chips on top of the meringue before placing it in the oven.
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