Tag Archives: mold-free recipes

Catch Up Mondays: Recipes Without Using Foods Like Vinegar

This was originally posted on June 29, 2012.  I have noticed several search engine queries about vinegar-free salad dressing that have led viewers to my blog.  I love the taste of this salad dressing.  I have even used this dressing on sandwiches, on pasta, and to make chicken salad. 

I have given up many foods that have mold in them and tried to figure out alternatives.  Years ago I was given a salad recipe from a friend.  Back in the day I followed the recipe to the letter including using vinegar.  Recently when a company that made my  vinegar free salad dressing decided to add citric acid (which commonly is a mold product) I was out of having salads.  Suddenly I remembered that  home-made salad dressing recipe and searched for it.

I found it and looked over the ingredients.  I began to ponder what it would be like if I used fresh lemon juice in place of the vinegar.  I tried it and it worked.  Tonight my daughter was making a pasta salad that called for rice wine vinegar (a no-no for me) as well as feta cheese (another no-no for me).  She offered to make the salad for me substituting lemon juice and leaving out the cheese.  It was actually quite good.  I will see if I can get a copy of that recipe.  In the meantime I am going to post the salad dressing recipe I have been making for myself.

Green Salad Dressing 

1 small handful of parsley (1/6 of bunch)               1 Egg

2 lge. or 3 small green onions                                  1/3 cup lemon juice

1-2 cloves garlic                                                           1 tsp. Salt

Oil of Choice (I like olive oil)

Put  all ingredients except oil in blender on high.  Pour in oil until you cannot see the motion of the blender.  This makes not quite a quart.

To be safe using the egg, I coddle it.  To coddle an egg, place a room temperature egg in a cup.  Pour boiling water over the egg and let it sit for a minute to a minute and a half.  Cool the egg slightly and crack into the blender.

Some where I also have a substitute for using soy sauce (which is fermented and therefore a no-no for me).  I also came up with another version of the salad dressing that I will post soon..  I have not looked for this and seeing this part of the post reminds me that I need to look for it.

Gluten Free Recipes from Elana’s Pantry – Diary

Aug. 25, 2012

I decided to try one of the bread recipes from http://elanaspantry.com.  I had purchased some blanched almond flour after visiting her site.

The bread I made was the “simple bread” http://www.elanaspantry.com/simple-bread/.   The bread was moist when I cut my first slice and tasted good the next day when I toasted it for breakfast.   The only change to the recipe below is that I substituted the 1/2 tsp. of apple cider vinegar with 1/2 tsp. of lemon juice as I am avoiding fermented products.  I can’t tell you how the recipe tastes with the vinegar but it was good using the lemon juice.

Simple Bread

  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a medium bowl, whisk the eggs, then add agave and vinegar
  3. Stir wet ingredients into dry
  4. Scoop batter into a well greased 6.5 x 4 inch baby loaf pan
  5. Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
  6. Cool and serve

Makes 1 loaf (about 12 slices)

I plan on trying another bread recipe and some of her cookie bar type recipes.  I will post my results and any variations that I might use here.

Yeast Free Bread Recipe Diary

Sat, Aug 4, 2012

Today I made the yeast free bread for the first time in a very long time.  For the flour I chose Bob’s Red Mill All Purpose Gluten Free Flour (garbanzo bean, potato starch, tapioca starch, white sorghum, fava bean).

I substituted Agave for the Sugar or Honey.  I used milk and oil in place of rice milk and melted  butter.  Because I wanted this to be used for breakfast I mixed 2 tsps. of cinnamon/sugar (more cinnamon than sugar) in with the flour.  The results are:  The bread tasted ok but still a little overpowering taste of garbanzo bean and the cinnamon flavor didn’t come through.  I sliced it and toasted it with butter and it was good.  I sliced it and tried French toast.  It took two tries.  The first time my slice was a little too thick.  I think the bread soaked up some of the egg mixture but probably could have used a little more milk in the mixture to help with absorption of a thicker bread.  NOTE:  If using the same exact ingredients I think I would put half the batter in the pan, add some cinnamon sugar (maybe 2 tbs.), add the rest of the batter and swirl with a knife.  I might like to try it using Bette Hagman’s Gluten free flour mixture which can be made by mixing 3 cup rice flour, 1 cup potato starch (not flour) and 1/2 cup tapioca starch.

Wheat Allergy/Gluten Intolerance

I realize that many individuals with food allergies have a definite wheat allergy.  For me the wheat allergy diagnosis back in 2000 along with being told to avoid barley and oats because of allergies and the possibility of molds, I found it very difficult to bake or buy breads and crackers.  To work around these limitations, I found myself baking gluten-free.  And I could not use corn products (corn starch, corn syrup, cornmeal or flour) because of a severe allergy on my test as well.

My first trip to a Health Food store out-of-town netted me with a gluten-free cookbook by Bette Hagman, rice flour, tapioca flour and potato starch (the three flours used to make her gluten-free flour mix) along with a few other ingredients for my first attempt.  In the beginning I was making gluten-free crackers, English muffins and  hamburger buns.  It was challenging but I was doing it.  Drat!  Then I realized that I wasn’t supposed to be using yeast!  That eliminated all three of these new-found recipes.

This realization drastically curtailed my bread and cracker baking.  I tried purchasing yeast free rice breads but they tasted like cardboard.  I read through yeast free cookbooks.  I wish I could tell you how many or which ones I read other than “Feast Without Yeast” (still available on Amazon) but that is the only one I can remember and I gave away everything I had when I moved into this house.  I do have a recipe that I used which was saved in my computer.  I don’t know where it came from but I did make substitutions.  This is more of a quick bread,  and for me, this bread was best when sliced and toasted.   Guar gum or Xanthum gum work as a binder.  Gelatin or Agar Agar (a form of sea weed used sometimes as a thickener in puddings) helps with moisture and bread texture.

YEAST FREE BREAD

2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*

2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin or Agar Agar

1 tsp. Salt

3 tbs.sugar or honey (probably could use agave)

2 eggs or egg substitute

1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk)

1/2 cup melted butter or oil

Mix dry ingredients and liquid separately.  Combine and pour into greased loaf pan.  Bake at 375 degrees for 35 – 45 minutes.

*I do know that I tried different gluten-free flours including Garbanzo Bean  in  my original baking.  Optional/I have made this for my daughter adding cinnamon/sugar mixture and raisins.

On July 25th I posted an E-Z tortilla recipe and promised to try it again.  I apologize for not having tried it yet. I have been battling a sinus infection and haven’t had the desire to do much experimentation in the kitchen.   I am going to give it a try this weekend and let you know how easy it was for me to make.  I  may have some non-wheat flours in the cupboard that I can try it with.  I also plan to make this yeast-free bread again to use as breakfast toast  and I have been wondering how it would work in French Toast.

I would appreciate hearing of any successes you may have had with cooking/baking gluten-free.  If you have any cookbooks to recommend, please do so.

Vinegar Free Salad Dressing Version 2

Hi All.  Happy 4th of July for those of you in the United States.  I have been slow to post because I am enjoying the wonderful company of family.  I decided to look up the other version of salad dressing based on one that I had originally purchased that later could not be used because it contained citric acid.

LEMON AND CHIVE SALAD DRESSING

3 small shallots                          1 small bunch chives (chopped) = about a cup

1/3 cup lemon juice                  1/3 cup water

1 clove garlic                               1 tsp. salt

1/8 tsp. sugar                              1/8 tsp. mustard powder

1/2-1 tsp. pepper                       1 coddled egg

oil of choice

Put  all ingredients except oil in blender on high.  Pour in oil until you cannot see the motion of the blender.  This makes not quite a quart.

To be safe using the egg, I coddle it.  To coddle an egg, place a room temperature egg in a cup.  Pour boiling water over the egg and let it sit for a minute to a minute and a half.  Cool the egg slightly and crack into the blender.

Recipes without using foods like vinegar that contain mold

I have given up many foods that have mold in them and tried to figure out alternatives.  Years ago I was given a salad recipe from a friend.  Back in the day I followed the recipe to the letter including using vinegar.  Recently when a company that made my  vinegar free salad dressing decided to add citric acid (which commonly is a mold product) I was out of having salads.  Suddenly I remembered that  home-made salad dressing recipe and searched for it.

I found it and looked over the ingredients.  I began to ponder what it would be like if I used fresh lemon juice in place of the vinegar.  I tried it and it worked.  Tonight my daughter was making a pasta salad that called for rice wine vinegar (a no-no for me) as well as feta cheese (another no-no for me).  She offered to make the salad for me substituting lemon juice and leaving out the cheese.  It was actually quite good.  I will see if I can get a copy of that recipe.  In the meantime I am going to post the salad dressing recipe I have been making for myself.

Green Salad Dressing 

1 small handful of parsley (1/6 of bunch)               1 Egg

2 lge. or 3 small green onions                                  1/3 cup lemon juice

1-2 cloves garlic                                                           1 tsp. Salt

Oil of Choice (I like olive oil)

Put  all ingredients except oil in blender on high.  Pour in oil until you cannot see the motion of the blender.  This makes not quite a quart.

To be safe using the egg, I coddle it.  To coddle an egg, place a room temperature egg in a cup.  Pour boiling water over the egg and let it sit for a minute to a minute and a half.  Cool the egg slightly and crack into the blender.

Some where I also have a substitute for using soy sauce (which is fermented and therefore a no-no for me).  I also came up with another version of the salad dressing that I will post soon..