Happy Holidays Food Allergy Free!

December 17, 2015 in Uncategorized

Happy Holidays from the Food Allergy Gourmet. In this holiday video you will see the first time my child ate cake and the oh so sweet ride that followed food allergy free. You can do it too!

Let’s Bake! – 18 Food Allergy & Gluten Free Cookie Recipes

November 30, 2015 in Uncategorized

Cookies are simple to make, fun to decorate and delicious to eat. Since everyone seems to have their own opinions about what a cookie should be like, I have included recipes for soft and chewy, crispy and cake-like cookies. The amazing thing about cookies is that they require just a few basic ingredients – but oh, the results! The simplest ones contain just flour, sugar, shortening and a bit of egg replacer, while others feature spices, seeds, coconut, chocolate, pureed or dried fruits, cereal or even pretzels.

Cookies in the book…

Three-Way Chocolate Wafer Cookies, Chocolate Rocky Roaders, Basic Sugar Cookies, Jam-Filled Sweet-Hearts, Lemon Cooler Meltaways, Chocolate Fudge Brownies, Tropical Blondies, Orange Cranberry Biscotti, Pumpkin Pie drops, Cornmeal Lemon Cookies,Coconut Apricot Macaroon Cookies, Pepita Tassies, Chocolate Chip Cookies, Gingerbread Cookies and House, Graham Crackers, Brown Sugar Shortbreads, Classic Shortbread, and Espresso Shortbreads Dipped in Chocolate.

“Let’s Bake” Food Allergy & Gluten FREE!

November 14, 2015 in Cookies

Let's Bake! - A Food Allergy Gourmet Cookbook by Jodye Hall

Let's Bake! - A Food Allergy Gourmet Cookbook by Jodye Hall

Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts.

  • Includes Recipe for Gluten FREE Flour Mix!
  • 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts.
  • All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts.
  • Easily make substitutions according to your dietary allowances!

What’s in the book! breads, cakes, cookies, biscotti, muffins and tarts…

“Let’s Bake” Holiday  Combo – Paperback, eBooks, Holiday Recipes $9.99

Paperback shipped to you by U.S. Priority Mail and an eCookbook copy available instantly. PLUS a bonus Holiday Recipe eCookBook (.pdf Adobe Acrobat Format). Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten Free Flour Mix! (eCookbook .pdf Adobe Acrobat Format) – BUY BOOK NOW

 

3 Tips for Making Sugar Cut-out Cookies

November 13, 2015 in Cookies, Tips

- by the Food Allergy Gourmet

Rolling Cookie dough flat on parchment paper and popping in the freezer will give the dough a great texture for making and baking cut-out cookies.

Cut-out cookies can be tricky to get “cut out”  correctly and without falling apart.  The dough really does have to be perfect for ideal rolling and cutting.  Here are three easy tips for a better experience with cut-out cookies.

1. Parchment Paper

Place a gob of dough on a piece of parchment paper, cover it with a second piece and roll it to the desired thickness.  Sprinkle some Gluten Free flour on top of rolled dough to help not stick.

2. Freezer – Chill Until Firm

Then, pop it in the freezer and chill until firm. Take it out of the freezer and remove the top piece of parchment. Place it back on top of the dough and flip the dough over. This will help get cookies off paper after cutting.

3. Cut on Parchment Paper

Plate of Food Allergy and Gluten Free Cut-out Cookies

Sugar Cut-out Cookies can be easy to make with a few time-saving tips. As always, we do it food allergy and gluten free.

Remove the top piece of parchment. Cut the cookies into shapes on the parchment, and lift them with a wide, thin metal spatula.  You can also bake cookies on the parchment paper, saving even more time and clean up.  If the dough gets too warm, put back in the freezer and repeat the process.

  • BONUS TipsSlice and Bake Cookies – The cookie dough is rolled into log before chilling. Once the dough is cold and firm, slice the dough into coins using a sharp knife or waxed dental floss. If the dough flattens or loses its shape while cutting, turn the log a quarter of a turn every few slices. Tip – Try storing cookie dough logs in the cardboard tube of a used paper towel or wrapping paper roll. This will help keep their shape.

ALLERGY & GLUTEN FREE COOKIE RECIPES

18 Cookie Recipies totally allergy and gluten free in the “Let’s Bake” Cookbook

8 Simple Baking Tips For Cakes and Breads

November 12, 2015 in Breads, Cakes, Tips

8 Baking Tips For Allergy and Gluten Free Cakes and Breads & gluten Free

Baking tips for breads and cakes allergy & gluten Free

Baking totally allergy and gluten free can be difficult to say the least with all the substituting, altering of recipes and conversions.   Here are 8 simple baking tips to help your cakes and breads turn out better than ever.

  1. Don’t peek while baking! This can cause the cake or bread to fall.
  2. Make sure the oven is preheated to the correct temperature. Use an oven thermometer to determine the temperature.
  3. Measure all ingredients accurately.
  4. Add the ingredients in the order specified by the recipe.
  5. Cream the fat and sugar using the paddle attachment of your electric stand mixer. This adds air to the batter, and lift to the resulting cake. How? Sugar crystals have jagged edges. When they are beaten into a fat, they drag air into it, lightening the mixture. When the cookie bakes, the carbon dioxide created by baking powder and baking soda migrates to the air pockets, makes the dough rise and creates a light, tender texture. Use the paddle attachment of your electric stand mixer.
  6. Use the correct size pans. This helps the batter to cook completely in the recommended time and rise to the correct height.
  7. Prepare the pans by lining with parchment and greasing the bottom and sides.
  8. With the exception of the cornbreads, crisps and crumbles, cool cakes completely before cutting. Cutting into these goodies warn can give them a gummy texture.

Bake Allergy & Gluten FREE – Cookbook

3 FREE Cranberry Holiday Recipes – Allergy & Gluten Free

November 8, 2015 in Cookies, Cooking, Uncategorized

Tis the season for cranberries. Cranberries are one of the best ways to bring holiday color, style and fun to the dinner table. They are delicious, healthy and can be added to a variety of dishes. During the holidays, the Food Allergy Gourmet will profile three cranberry recipes from the “Let’s Bake” and “Holiday Recipes” Food Allergy & Gluten Free cookbooks. You and your family don’t have to do without this year. We hope you enjoy these family holiday favorites. Check out our Cookbooks for many more great food allergy and gluten free recipes for cakes, cookies, breads, side dishes and more. We have also included baking tips as well as ingredients and substitution resources. We wish you and your family a safe and happy holiday season.
- Food Allergy Gourmet Family and Team

Here are the cranberry recipes we will feature this month.

  1. Martha’s Cranberry Salad
  2. Cranberry Crumble Bars
  3. Orange Cranberry Biscotti NEW

Let’s Bake Great Cakes Allergy and Gluten Free!

October 6, 2012 in Cakes

“Let’s Bake” – 17 Cake Recipes

Just because you or a family member might have a food allergy or intolerance doesn’t mean you have to go without. Birthday and Holiday cakes are ingrained in our history and dessert experience. This chapter contains desserts and cornbreads for all occasions! Pumpkin pie for Thanksgiving, frosted Chocolate and White Cakes for Birthdays, Carrot and Applesauce Cakes for snacking, Cornbread to serve with chili and more.

Here are a few baking tips to help your cakes and breads turn out perfectly.

  • Don’t peek while baking! This can cause the cake or bread to fall.
  • Make sure the oven is preheated to the correct temperature. Use an oven thermometer to determine the temperature.
  • Measure all ingredients accurately.
  • Add the ingredients in the order specified by the recipe.
  • Cream the fat and sugar using the paddle attachment of your electric stand mixer. This adds air to the batter, and lift to the resulting cake. How? Sugar crystals have jagged edges. When they are beaten into a fat, they drag air into it, lightening the mixture. When the cookie bakes, the carbon dioxide created by baking powder and baking soda migrates to the air pockets, makes the dough rise and creates a light, tender texture. Use the paddle attachment of your electric stand mixer.
  • Use the correct size pans. This helps the batter to cook completely in the recommended time and rise to the correct height.
  • Prepare the pans by lining with parchment and greasing the bottom and sides.
  • With the exception of the cornbreads, crisps and crumbles, cool cakes completely before cutting. Cutting into these goodies warn can give them a gummy texture.

CHECK OUT THE CAKES PAGE TO LEARN MORE

Let’s Bake Cookies Allergy and Gluten Free

October 4, 2012 in Cookies

“Let’s Bake” – 18 Cookie Recipes

Cookies are one of the easiest and most fun foods to make. They are simple to make, fun to decorate and delicious to eat. Since everyone seems to have their own opinions about what a cookie should be like, I have included recipes for soft and chewy, crispy and cake-like cookies. The amazing thing about cookies is that they require just a few basic ingredients – but oh, the results! The simplest ones contain just flour, sugar, shortening and a bit of egg replacer, while others feature spices, seeds, coconut, chocolate, pureed or dried fruits, cereal or even pretzels. We have 18 Cookie Recipies totally allergy and gluten free in the “Let’s Bake” Cookbook.

Timesaving tip! Place a gob of dough on a piece of parchment paper, cover it with a second piece and roll it to the desired thickness. Then, pop it in the freezer and chill until firm. Take it out of the freezer and remove the top piece of parchment. Place it back on top of the dough and flip the dough over. Remove the top piece of parchment. Cut the cookies into shapes on the parchment, and lift them with a wide, thin metal spatula.

  • Drop cookies – Scoop up small amounts of dough using melon baller, a small ice cream scoop or two spoons, and drop them onto the cookie sheet.
  • Slice and bake – The cookie dough is rolled into log before chilling. Once the dough is cold and firm, slice the dough into coins using a sharp knife or waxed dental floss. If the dough flattens or loses its shape while cutting, turn the log a quarter of a turn every few slices. Tip – Try storing cookie dough logs in the cardboard tube of a used paper towel or wrapping paper roll. This will help keep their shape.
  • Shaped cookies – Some shaped cookies are created with a Spritz Cookie Press, while others are formed by hand into a variety of shaped, such as crescents, balls or canes.
  • Bar cookies – Brownies and Blondies are examples of bar cookies. These are made from a batter that is spread into a prepared baking pan with high sides. Always use the correct size pan, or your cookies will turn out either over or under-baked. Aluminum is preferable to glass for our recipes. Glass retains heat and may cause the edges to over bake before the middle is done.

Let’s Bake…Breads!

October 1, 2012 in Breads

Let’s Bake Breads – Yeasted Breads, Pizza and Focaccia: If you’ve been missing sandwiches, croutons, pizza, hamburgers with the buns, dinner rolls or a toasty slice of bread with your soup and salad, this chapter is for you!  Here is what you can do with “Let’s Bake!”  Be sure to use fresh ingredients.  Read the Fresh Factor TIP below.  Enjoy!

  • Hamburger and Hot dog Buns
  • All Purpose Sandwich Bread
  • Multi Grain Sandwich Bread
  • Jalapeño Bread
  • Gabriel’s Pizza Crust
  • Prosciutto and Rosemary Bread
  • Mediterranean Eliopta (olive bread)
  • Sweet Bread
  • Pissadlerie
  • Foccacia
  • Dessert Foccacia with Grilled or Sautéed Pears and Honey
  • Cinnamon Bun Pizza
The Fresh Factor TIP

Make sure your ingredients are fresh. Spices lose their flavor as they age and are exposed to heat, air and light. Keep them flavorful by storing them in airtight containers in a dark place away from heat. To determine if your spices are fresh, first consider how long they have been sitting in the cupboard. If they are more than a year old, it may very well be time to replace them. Second, open the jar and sniff. Does the spice have a strong fragrance? If not, replace it. Smell your shortening, oil, pumpkin seeds (pepitas), sunflower seeds and ground flax seed to make sure they don’t have any “off” or rancid odors. Ground flax seed turns rancid quickly, so keep it in the freezer. Make sure your brown sugar isn’t hard and lumpy.

 

 

“Let’s Bake” – A Cookbook Totally Allergy & Gluten Free

October 30, 2011 in Uncategorized

85 delicious recipes for cookies, breads, cakes, pizza, biscotti, muffins & more!

Includes Recipe for Flour Mix!

  • 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts.
  • All recipes are 100% completely free of wheat, gluten, dairy, eggs, soy, bean flours, peanuts and tree nuts.
  • Easily make substitutions according to your dietary allowances!

What’s in the book!

Chapter 1 – Baking Tools and Equipment

Chapter 2 – Ingredients

Chapter 3 – Yeast Breads, Pizza and Focaccia

Chapter 4 – Cakes, Cornbreads, Tarts and Crisps

Chapter 5 – Cookies and Biscotti

Chapter 6 – Muffins

Chapter 7 – Frosting, Fillings and Icings

Chapter 8 – Creating a Gingerbread House

Chapter 9 – Resource List: Where to find Ingredients

Chapter 10 – Measurements and Substitutions

FEEDBACK

“Delicious, easy to follow, recipes your whole family will enjoy!” — Tanya Kacik

“The Food Allergy Gourmet has wonderful recipes for your favorite baked treats. The recipes are tested, easy to prepare, and will be loved by the whole family. Happy Baking!” — Kirstie Wadsworth, W.V. Licensed Dietitian and Baking Enthusiast

"Let's Bake" - Cookbook (124 Pages) PLUS FREE Holiday Recipe eBook
Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten FREE Flour Mix! PLUS FREE HOLIDAY RECIPE EBOOK - 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts. - All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts. - Easily make substitutions according to your dietary allowances! SHIPS U.S. PRIORITY MAIL. Check SPAM FILTER, if you don't receive the eBook soon.
"Let's Bake" - eCookBook (124 Pages) PLUS FREE Holiday Recipe eBook!
Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten FREE Flour Mix! - 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts. - All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts. - Easily make substitutions according to your dietary allowances! (.pdf Adobe Acrobat Format). Check SPAM FILTER if you don't receive the eBook soon.
"Let's Bake" COMBO with BONUS Holiday Recipe eCookBook
Paperback shipped to you by U.S. Priority Mail and an eCookbook copy available instantly. PLUS a bonus Holiday Recipe eCookBook (.pdf Adobe Acrobat Format). Baking breads, cakes, cookies, biscotti, muffins and tarts without wheat, gluten, dairy, eggs, soy, bean flours, peanuts or tree nuts. Includes Recipe for Gluten Free Flour Mix! (eCookbook .pdf Adobe Acrobat Format) - 85 Delicious Recipes for Breads, Cakes, Cookies, Biscotti, Muffins & Tarts. - All recipes are 100% completely free of wheat, gluten, dairy, eggs,soy, bean flours, peanuts and tree nuts. - Easily make substitutions according to your dietary allowances! Check SPAM FILTER, if you don't receive the eBook soon.