Allergy Friendly Chocolate Cake

by allergenfriendlyfamily on June 18, 2017 in dessert recipes

My mom has a weakness for snowballs, and while I am not much of a dessert baker, I challenged myself to make them for her. After a long process of trial and error I came up with a way to make them safe for her allergies, and in doing so, I realized that I had stumbled across the most mouthwatering, melt in your mouth chocolate cupcakes/cake I had ever had- with or without gluten and dairy. Seriously, I have made these into snowballs, regular cupcakes, and a molten chocolate cake and they don’t disappoint. I hope you enjoy them as much as my family!

What you’ll need:

8 tbs butter substitute
2 cups sugar
3 eggs worth of egg substitute
1 tsp vanilla extract
2 cups gluten free baking flour
2 tsp baking soda
3/4 tsp salt
1/3 cup cocoa powder
1 1/2 cups unsweetened rice milk

Process:

(don’t let all of the steps fool you. This recipe really isn’t hard.

(1) Using a stand mixer or hand mixer cream together butter substitute and sugar

(2) add in egg substitute and vanilla extract.

(3) in a separate bowl, mix together flour substitute, baking soda, salt, and cocoa powder.

(4) with mixer running, add half of the flour mixture to the creamed butter.

(5) add in unsweetened rice milk.

(6) add in the other half of the flour mixture.

(7) beat until well blended.

(8) spoon into desired pan and bake in a 350 degree oven for 15 minutes.

Enjoy.

**I will post the footage of this recipe as part of my snowball video, I just couldn’t wait to finish editing to share this one with you!

2.78 from 77 votes

Dairy Free, Gluten Free Chocolate Cake

this cake is super moist and full of flavor even without the dairy and gluten

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 1 cake

Calories 1550 kcal

Author AllergenFriendlyFamily.com

Ingredients

8 tbsp butter substitute
2 cups sugar
3 eggs worth of egg substitute reconstitute if powdered
1 tsp vanilla extract
2 cups gluten free baking flour
2 tsp baking soda
3/4 tsp salt
1/3 cup cocoa powder
1 1/2 cups unsweetened rice milk

Instructions

using a stand mixer or hand mixer, cream together butter substitute and sugar
add in egg substitute and vanilla extract
in a separate bowl, mix together flour substitute, baking soda, salt, and cocoa powder
with mixer running, add half of the flour mixture to the creamed butter
add in unsweetened rice milk
add in the other half of the flour mixture
beat until well blended
spoon into desired pan and bake in a 350F oven for 15 min

Sausage Kolache Recipe

by allergenfriendlyfamily on June 18, 2017 in breakfast recipe

Ok so again I videoed this recipe so I don’t have a ton of pictures, but trust me these are worth it. The idea that these are called sausage kolaches is a debate, I know, but as a Texas transplant I just can’t make myself call them anything different. These take a little bit of extra time, because of the rising involved in the dough. But they are so worth it. Hope you enjoy them as much as my family!!

What you’ll need:

1 ¾ cup gluten free flour
1 cup unsweetened rice milk, room temperature
¼ cup room temperature water
½ cup sugar
4 ½ tsp yeast
2 eggs worth of egg substitute
¼ cup unsweetened rice milk, room temperature
1 ¾ tsp salt
2 ¼ cup gluten free flour
½ cup shortening, melted and cooled
40 cocktail sausages
20 slices of American cheese substitute, cut in halves
Extra egg substitute

Process:

(1) Combine 1 ¾ cup gluten free flour, 1 cup unsweetened rice milk, ¼ cup water, ½ cup sugar, and 4 ½ tsp yeast. Mix well.

(2) Cover. Let sit in warm area for 1 hour

(3) Add in 2 eggs worth of egg substitute, ¼ cup unsweetened rice milk, 1 ¾ tsp salt, 2 ¼ cup gluten free flour, and ½ cup shortening. Mix well and scrape down.

(4) Cover. Let sit in warm area for 30 minutes (or until doubled in size)

(5) Roll dough into golf ball sized balls. Pat down.

(6) Wrap cocktail sausage in American cheese substitute half and envelope fold into dough.

(7) Place envelopes seam side down and brush with egg substitute.

(8) Bake in 400 degree oven for 15 minutes.

(9) Enjoy.

to view the video for this recipe visit:

3 from 1004 votes

Sausage Kolache Recipe

this kolache recipe is gluten free and dairy free, but packed with all the flavor

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 40 kolaches

Calories 110 kcal

Author AllergenFriendlyFamily.com

Ingredients

1 3/4 cup gluten free flour
1 cup unsweetened rice milk, room temperature
1/4 cup room temperature water
1/2 cup sugar
4 1/2 tsp yeast
2 eggs worth of egg substitute reconstitute first if using powdered
1/4 cup unsweetened rice milk, room temperature
1 3/4 tsp salt
2 1/4 cup gluten free flour
1/2 cup shortening melted and cooled
40 cocktail sausages
20 slices American cheese substitute cut in halves
egg wash

Instructions

combine 1 3/4 cup gluten free flour, 1 cup unsweetened rice milk, 1/4 cup water, 1/2 cup sugar, and 4 1/2 tsp yeast. mix well
cover. let sit in warm area for 1 hour
add in 2 eggs worth of egg substitute, 1/4 cup unsweetened rice milk, 1 3/4 tsp salt, 2 1/4 cup gluten free flour, and 1/2 cup shortening. mix well and scrape down.
cover. let sit in warm area for 30 minutes (or until doubled in size)
roll dough into golf ball sized balls. pat down
wrap cocktail sausage in American cheese substitute and envelope fold into dough
place envelopes seam side down and brush with egg substitute
bake in 400F oven for 15 min.

Chicken Tortilla Soup

by allergenfriendlyfamily on June 18, 2017 in dinner recipes

This soup sounds intimidating because of the number of ingredients, but trust me it is really simple once you have everything out. Simple and straightforward, this is one of those dinners that will clear out your sinuses and leave you feeling warm inside. It is also extremely easy to forget that this soup is allergy friendly. I made my first recipe video on this particular recipe, so I completely forgot to take pictures of the process. I will however post the link at the end if anyone is interested (thanks in advance for the support :))

What you’ll need:

2 tbs + 2 cups frying oil
1 white onion, diced
1 green bell pepper, diced
1 carrot, peeled and diced
1 tsp chipotle pepper
1 tsp ground cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp paprika
2 tsp minced garlic
1 red bell pepper, diced
4 cups chicken stock
3/4 cup crushed tomatoes
1 cup corn
5 + 6 corn tortillas
1/2 cup butter substitute
1/3 cup unsweetened rice milk
2 cups shredded chicken

Process:

(1) heat oil.
(2) Add in onion, bell peppers, and carrots. Stir.
(3) Add in chipotle powder, ground cumin, chili powder, cayenne pepper, paprika, and minced garlic. Stir to combine.
(4) Add in chicken stock, crushed tomatoes, and corn. Stir to combine.
(5) Add in 5 corn tortillas. Stir. Simmer 1 hour (or until thickened)

Meanwhile:
Cut up remaining 6 tortillas into strips and fry in 2 cups of hot cooking oil.

After one hour:
(1) whisk together butter substitute and unsweetened rice milk. Add to soup. (acts as a substitute for heavy cream)
(2) stir in shredded chicken. Simmer 5 minutes.
(3) Top with fried tortilla strips.

Enjoy!!

To watch the how to video click here:

Chicken Tortilla Soup- My First Allergy Friendly Recipe Video!!!!

2.94 from 150 votes

Chicken Tortilla Soup

dairy free, gluten free chicken tortilla soup

Course Soup

Cuisine Mexican

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 40 minutes

Servings 10 servings

Calories 340 kcal

Author AllergenFriendlyFamily.com

Ingredients

2 cups frying oil + 2 tbsp
1 white onion diced
1 green bell pepper diced
1 carrot peeled and diced
1 tsp chipotle pepper
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp paprika
2 tsp minced garlic
1 red bell pepper diced
4 cups chicken stock
3/4 cup crushed tomatoes
1 cup corn
5 corn tortillas + 6 extra
1/2 cup butter substitute
1/3 cup unsweetened rice milk
2 cups shredded chicken

Instructions

heat oil
add in onion, bell peppers, and carrots. stir
add in chipotle powder, ground cumin, chili powder, cayenne pepper, paprika, and minced garlic. stir to combine
add in chicken stock, crushed tomatoes, and corn. stir to combine
add in 5 corn tortillas. stir. simmer 1 hour (or until thickened)
meanwhile: cut up remaining 6 tortillas into strips and fry in 2 cups of hot cooking oil
after one hour: whisk together butter substitute and unsweetened rice milk. add to soup (acts as a substitute for heavy cream)
stir in shredded chicken. simmer 5 minutes
top with fried tortilla strips

Allergen Friendly Bloomin Onion Recipe

by allergenfriendlyfamily on June 17, 2017 in appetizer

Remember when I posted about my all purpose batter and I said you can make almost anything with it with just a little tweaking? Well, it strikes again. My mom loves blooming onions and I have tried multiple times failing hilariously. It’s a problem we all know too well- substitutes for gluten, dairy, and eggs just don’t work the same way as their normal counterparts. No matter how many recipes I tried to follow, they all ended the same way: soggy onions and random chunks of greasy flour stuck to the bottom of a pot. Enter my all purpose batter. With a few added spices and a little bit of patience, these onions and their accompanying dipping sauce are every bit as good as the real thing.

What you’ll need:

For onion itself:

for a refresher on how my all purpose batter works see here
3 cups gluten free 1:1 flour
- plus roughly 3 cups extra to dredge onion
2 2/3 cup gluten free beer
equivalent of 4 eggs worth of egg substitute (be sure to reconstitute it if it is powder)
6 tsp baking powder
3 – 4 yellow onions (cored and flowered into approx. 18 sections)
4 tsp cayenne pepper
3 tsp paprika
2 tsp black pepper
2 tsp cumin
4 tsp salt
preferred frying oil

For dipping sauce:

1 cup vegan, allergy friendly dairy free mayonnaise (unsweetened coconut yogurt works as well just be sure to spice it much more aggressively to tone down the coconut flavor)
4 tbs regular horseradish
1 tsp paprika
3/4 tsp salt
1 tsp cayenne pepper
1/4 tsp black pepper
2 tbsp. of ketchup if desired (we make this recipe without and it doesn’t really hurt it, but I have heard that it makes it creamier)

Process:

Onion:

(1) Cut off the stem side of the onion, making sure to leave the root system in tact

(2) Core the onion 3/4 of the way down and cut it into around 18 flowers. separate the leaves

(3) Place onion in a bowl of ice water root side up. Leave for 30 minutes.

(4) In the meantime make the batter and spice the flour.

(5) In one mixing bowl combine roughly 3 cups of flour, cayenne, paprika, cumin, pepper, and salt. Set aside.

(6) In a second mixing bowl whisk together flour, beer, egg substitute, and baking powder (creating batter). set aside.

(7) Once onion has chilled, dip onion in the flour mixture, taking care to spread apart the onion petals and pack flour onto them.

(8) Dip the onion in the batter, taking care to spread apart the floured onion petals again and get the batter into all of the nooks and crannies. Let chill in refrigerator while your frying oil heats up.

(9) Once oil is hot enough to fry, take onion out of the fridge and fry it. Starting with root side up, halfway through, flip it and fry root side down.

(10) Once it is done frying, cut out the middle and separate the petals back out creating a well for the dipping sauce. Let cool and eat.

Dipping Sauce:

(1) in a bowl, whisk together all ingredients until smooth. (Easy right? The onion has enough steps)

For the ultimate presentation, put pour some of the sauce into a small cup and serve in the middle of the onion itself

3.28 from 90 votes

Allergen Friendly Blooming Onion

This blooming onion tastes like it belongs in a restaurant without all of the gluten that normally accompanies it

Course Appetizer

Cuisine American

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Calories 400 kcal

Author AllergenFriendlyFamily.com

Ingredients

For Onion

3 cups gluten free flour plus extra to dredge onion
2 2/3 cups gluten free beer
4 eggs worth of egg substitute reconstitute first if using powder
6 tsp baking powder
3-4 yellow onions cored and flowered into approx 18 sections
4 tsp cayenne pepper
3 tsp paprika
2 tsp black pepper
2 tsp cumin
4 tsp salt

For Dipping Sauce

1 cup vegan, allergy friendly, dairy free mayonnaise
4 tbsp regular horseradish
1 tsp paprika
3/4 tsp cayenne pepper
1/4 tsp black pepper

Instructions

onion:

cut off the stem side of the onion making sure to leave the root system in tact. repeat with remaining onions
core the onion 3/4 of the way down and cut it into around 18 flower petals. separate. repeat with remaining onions
place onion in a bowl of ice water root side up. leave for 30 min
In the meantime, make the batter and spice the flour
In one mixing bowl combine roughly 3 cups of flour substitute, cayenne, paprika, cumin, pepper, and salt. set aside
In a second mixing bowl, whisk together flour, beer, egg substitute, and baking powder (creating the batter). set aside
once onion has chilled, dip onion in the flour mixture, taking care to spread apart the onion petals and pack flour onto them. repeat with remaining onions.
dip the onion in the batter, again taking care to spread apart the floured onion petals and get the batter into all of the nooks and crannies. Let chill in refrigerator while your frying oil heats up. repeat with remaining onions.
once oil is hot enough to fry, take onion out of the fridge and fry it. starting with root side up, halfway through flip it and fry root side down. repeat with remaining onions
once it is done frying, cut out the middle and separate the petals back out creating a well for the dipping sauce. Let cool and enjoy.

Dipping Sauce

in a bowl, whisk together all ingredients until smooth
for presentation, pour some of the sauce into a small cup and serve in the middle of the onion itself

Recipe Notes

++unsweetened coconut yogurt can be substituted for the mayonnaise in this recipe, just be sure to spice it much more aggressively to tone down the coconut flavor

Allergy Friendly Chicken Cordon Bleu

by allergenfriendlyfamily on June 17, 2017 in dinner recipes

When the idea of chicken cordon bleu comes to mind, thoughts of tender chicken, warm gooey cheese, and the perfect amount of breading flood my head. I know what you’re thinking. There’s no way to replicate that idea in an allergy friendly way, but you haven’t tried my recipe yet. By using a few substitutes and making a few subtle adjustments, you can easily make chicken cordon bleu without having to worry about the allergic reactions that come with it. Try it next time you have a little bit of extra time to spare (or some helpers home on spring break 🙂 ) and trust me, you won’t be sorry. It takes a little bit of extra prep work and some patience, but this dish is well worth it!

What you’ll need:

3-5 lbs of boneless, skinless chicken breasts- butterflied and trimmed
about a lb of deli ham
one package of swiss cheese substitute
equivalent of 4 eggs worth of egg substitute
about 3 oz of Dijon mustard
3 cups worth of bread crumbs (can be store bought or homemade- for a good bread recipe click here)
1-2 cups of gluten free, allergy friendly flour
3 cups of frying oil (pictured is peanut, but coconut oil unflavored or Sriracha flavored works too, as well as vegetable oil if there isn’t a soy allergy in your house)
salt and pepper to taste

Process:

(1) Butterfly chicken breasts and pound them to loosen them in order to roll easier

(2) Set up your flour and breadcrumbs by spicing them with salt and pepper and spreading them out on a paper plate

(3) Set up your stations. (flour, eggs, breadcrumbs) and (mustard, ham, chicken and cheese)

20170320_155924_resized - Copy — spring break cooking crash course

(4) Lay the butterflied chicken out and smear with the Dijon mustard. Add ham. Then top with cheese.

20170320_155042_resized - Copy — Spring break helpers!

(5) Roll the chicken up into a burrito shape and secure with toothpicks.

(6) Take the burrito looking chicken and drag it through the flour, then dip it in the egg substitute, and do a quick roll through the bread crumbs.

(7) Heat up the cooking oil and prepare the pans you will use while it warms. I use aluminum foil to cover pans then put racks on top to reduce dishes to be done later.

(8) Fry the rolled up chicken until the toothpicks are no longer needed to hold the chicken together.

20170320_162430_resized - Copy — Place them seam side down

(9) Bake in a 350 degree oven for around 45 minutes, flipping every 20 minutes, and checking on them periodically.

Enjoy!!

2.81 from 107 votes

Allergy Friendly Chicken Cordon Bleu

this chicken cordon bleu is dairy free, gluten free, and allergy friendly

Course Main Course

Cuisine French

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 12 breasts

Calories 330 kcal

Author AllergenFriendlyFamily.com

Ingredients

3 lbs chicken breasts butterflied and trimmed
1 lb deli ham
1 pkg swiss cheese substitute
4 eggs worth of egg substitute reconstitute if using powder
3 oz dijon mustard
3 cups worth of gluten free bread crumbs
1-2 cups gluten free flour
3 cups frying oil
salt and pepper to taste

Instructions

butterfly chicken breasts and pound them to loosen in order to roll easier
set up your flour and bread crumps by spicing them with salt and pepper and spreading them out on a paper plate
set up your stations (flour, eggs, breadcrumbs) and (mustard, ham, chicken, and cheese)
lay the butterflied chicken out and smear with the Dijon mustard. add ham. then top with cheese substitute
toll the chicken up into a burrito shape and secure with toothpicks
take the burrito looking chicken and drag it through the flour, then dip it in the egg substitute and do a quick roll through the bread crumbs
heat up the cooking oil and prepare the pans that you will use while it warms. I use aluminum foil to cover pans and then put racks on top to reduce dishes to be done later.
fry the rolled up chicken until the toothpicks are no longer necessary
Bake in a 350F oven for around 45 min. flipping every 20 min. and checking on them periodically

Easy Crockpot Chicken and Dumplings Recipe (stovetop directions included)

by allergenfriendlyfamily on June 17, 2017 in dinner recipes

I love a good crockpot meal. Being able to throw ingredients in and let it go while I move on with my day and coming back to a home cooked meal is the best. This chicken and dumpling recipe is so simple and comforting, while containing no dairy, soy, or gluten. I will post the crockpot recipe in my typical format, but truthfully it is just as simple to make on the stovetop and I will include them at the end. Hope you enjoy it as much as we do!

What you’ll need:

3 lbs of chicken breasts (frozen or fresh)
1 medium white onion (diced)
6 tbs butter substitute
2 tbs salt
2 tbs pepper
3 1/2 cups gluten free flour
2 tsp baking powder
1 1/2 tsp salt
1/2 cup peanut oil (vegetable and coconut work as well)
slightly less that 1 cup of water
2 eggs worth of egg substitute (reconstitute first if using the powdered kind)
chicken broth or water for thinning)

Process:

(1) Place chicken in crockpot in about an inch of water. Make sure that chicken is covered.

(2) Top with onions, butter, 2 tbs salt, and pepper.

(3) If frozen, cook overnight on low, if fresh cook for about 3 hours on high until it is cooked through and shreds down easily. (there will be excess juice- that is the point- it turns into the base for the dumplings)

(4) Put flour, baking powder, and 1 1/2 tsp salt in a mixing bowl and blend together. Add the oil, water, and eggs and kneed until combined.

(5) Divide dough into 4 sections. One section at a time, turn the dough out onto a well floured board and roll flat.

(6) Using a pizza cutter or knife, cut the dough into dumpling sized strips however big you want it. We tend to make them on the small side since we have kids, but they really are just whatever you want them to be. Keep in mind that they won’t be perfect, that’s the best way to let everyone know it is homemade anyway 🙂

(7) Drop the dumplings into the crockpot with the chicken. Don’t worry about the extra juice that may be in the crockpot, the dumplings will expand.

(8) Let cook on high for about 2 hours. The dumplings will expand and cook in that time. If needed, add chicken broth or water to make the dumplings less pasty. When reheating, add chicken broth to the dumplings and heat in microwave.

Enjoy.

stovetop directions:

(take chicken breasts and oven bake them on 350 degrees until they shred- or use rotisserie chicken to speed up the process. put the chicken into about an inch of chicken broth and bring it to a boil. Make the dumplings as directed and add them to the boiling stock. Bring the broth down to a simmer and cook for about 20 minutes- or until dumplings are tender.)

2.92 from 34 votes

Dairy Free, Gluten Free Chicken and Dumplings

easy crockpot directions plus stove top directions for dairy free, gluten free homestyle chicken and dumplings

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Servings 10 servings

Calories 427 kcal

Author AllergenFriendlyFamily.com

Ingredients

3 lbs chicken breasts
1 white onion finely chopped
6 tbsp butter substitute
2 tbsp salt
2 tbsp pepper
3 1/2 cups gluten free flour
2 tsp baking powder
1 1/2 tsp salt
1/2 cup peanut oil
slightly less than 1 cup of water
2 eggs worth of egg substitute (reconstitute if using the powdered kind)
chicken broth for thinning

Instructions

Night before (or at least 4 hours in advance)

place chicken in crockpot in about an inch of water. Make sure that the chicken is covered.
top with onions, butter substitute, and salt and pepper
cook overnight on low or for 4 hours on high. Shred the chicken with a fork
Put gluten free flour, baking powder, and 1 1/2 tsp salt in a mixing bowl. blend together
add in oil, water, and eggs. kneed until well combined.
divide dough into 4 sections
working with one section at a time, turn the dough out onto a well floured board and roll flat.
using a pizza cutter or knife, cut the dough into dumpling sized strips
drop the dumplings into the crockpot with the chicken. allow to expand into the extra juice
let cook on high for around 2 hours. If needed add chicken broth or water to make the dumplings less pasty before serving.

Recipe Notes

Optional Stovetop Directions:

Tomato Free Pizza Sauce Alternative

by allergenfriendlyfamily on June 17, 2017 in All Purpose Recipe

Pizza is one of those foods that I just can’t live without. I realize it isn’t the healthiest, but nothing beats the smile on my kids’ faces on pizza night. Something about getting to take their ball of dough, form whatever shape they want, and then fill it with whatever yummy toppings they feel like that day just gets them. When my mom’s allergy results included tomato; however, it felt like she had to miss all of the fun. While this sauce most assuredly won’t taste like tomato based sauces, it is a great alternative if you are looking for something just a little bit different. We simply use it as we would any other pizza sauce, but it is also a great utility base- working in everything from pasta dishes to enchilada topping. My favorite part of this sauce would have to be how completely customizable it is – changing the spices can easily change it from pasta to pizza and back. Don’t be intimidated by the list of ingredients; this sauce truly is one of the easiest that I make.

What you’ll need:

16 oz roasted red peppers (homemade or store bought both work equally well)
1 onion finely diced
6 cloves garlic
1.5 tbs peanut/olive/vegetable/coconut oil
4 oz stock (can be anything from chicken to vegetable, just whatever you have leftover from the week)
1 tbs sugar (honey can be substituted if desired)
3 tsp sea salt
1 tsp pepper
1/2 cup white cheese substitute (parmesan, mozzarella, provolone all work well)
2 tsp chipotle chili pepper (optional)
2 tsp chili powder (optional)
2 tsp Italian seasoning (optional)
2 tsp cayenne pepper (optional)

Process:

(1) combine roasted red peppers (don’t forget the juice!), onions, and garlic into a blender or food processor. Blend until smooth.

(2) In a hot pan, combine oil and red pepper mix. Simmer on medium heat until it begins to bubble.

(3) Whisk in your stock and let it get back to bubbling.

(4) Add in remaining spices.

(5) Let simmer for about 10 minutes or until you are ready to use the sauce.

(6) If using as pasta sauce, combine sauce with pasta, if using as a pizza sauce pour on your crust and top as normal, if using as a utility base- substitute for tomato sauce.

Enjoy.

3 from 536 votes

Tomato Free Pizza Sauce Alternative/ Pasta Sauce

this pizza sauce is a little spicy, but it is such a good alternative to tomatoes. top with some dairy free cheese and you have the makings for an awesome pizza

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 pizzas

Calories 225 kcal

Author AllergenFriendlyFamily.com

Ingredients

16 oz roasted red peppers
1 onion finely chopped
6 cloves minced garlic
1.5 tbsp olive oil
4 oz chicken stock
1 tbsp sugar (honey may be substituted)
3 tsp sea salt
1 tsp black pepper
1/2 cup white cheese substitute (parmesan, mozzarella, provolone)
2 tsp chipotle chili pepper (optional)
2 tsp chili powder (optional)
2 tsp italian seasoning (optional)
1 tsp cayenne pepper (optional)

Instructions

combine roasted red peppers and their juice, onions, and garlic into a blender or food processor. blend until smooth.
in a hot pan, combine oil and red pepper mix. simmer on medium heat until it begins to bubble
whisk in your stock and let it get back to bubbling
add in remaining spices
let simmer until you are ready to use the sauce
if using as a pasta sauce, combine sauce with pasta. if using as a pizza sauce, pour over your crust and top as normal.

Worry Free French Toast Sticks

by allergenfriendlyfamily on June 17, 2017 in breakfast recipe

I am a sucker for French toast sticks- they are that perfect pairing of dippable and satisfying, and they are the ultimate indulgence food for my family’s breakfast for dinner nights. After adjusting our cooking style for allergies, though, my favorite box of frozen treats just wasn’t an option. Thankfully, I have been able to adjust an old recipe for French toast to fit into necessary requirements. Combine that with a loaf of bread that will hold up to some batter and I am back in my happy place- and my 3 year olds.

What you’ll need:

1 large loaf of regular bread or 2 loaves of homemade bread (for a good allergy friendly bread recipe, feel free to head on over to my recent blog post here)
8 tbs melted butter substitute
8 eggs worth of egg substitute (if using powder, reconstitute first)
2/3 cup packed sugar
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp vanilla
1 1/3 cup unsweetened rice milk
aluminum foil (optional to make for no cleanup)

Process:

(1) Cut each slice of bread into 3 pieces if using homemade bread or 2 pieces if using store bought. (it needs to be able to hold up against batter, so if in doubt cut it into thicker pieces)

(2) Add butter substitute, egg substitute, sugar, cinnamon, nutmeg, vanilla, and rice milk to a large bowl. (add all ingredients before you mix so that it doesn’t get too pasty and clog your whisk.

20170213_165501_resized — gotta love when siblings get along 🙂

(3) Whisk the mixture until it is completely combined (otherwise each piece will taste drastically different)

(4) Line a cookie sheet with some aluminum foil (optional) and make it nonstick (butter and flour substitutes, olive oil, you name it). Dip the bread slices in the batter and line them up in the cookie sheet.

(5) drizzle any remaining batter on top of the bread and sprinkle with additional cinnamon and sugar if desired.

(6) Bake in a 350F oven for 20 min.

(7) Flip and bake an additional 20 min.

french toast sticks.jpg — I find these to be sweet enough on their own, but if you are anything like my kids, smother in maple syrup and eat away!

Enjoy!!

***these can also be frozen in a plastic bag for future use after they are done for busy school mornings.

3.05 from 245 votes

Dairy Free French Toast Sticks

these french toast sticks have all of the flavor of their traditional counterparts, but are gluten and dairy free

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 14 servings

Calories 200 kcal

Author AllergyFriendlyFamily.com

Ingredients

1 lg loaf bread (or 2 homemade loaves)
8 tbsp melted butter substitute
2/3 cup packed sugar
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp vanilla extract
1 1/3 cup unsweetened rice milk
almuminum foil to line pans (optional)

Instructions

cut each slice of bread into 3 pieces if using homemade bread or 2 pieces if using store bought (it needs to be able to hold up against batter- when in doubt cut into thicker pieces)
add butter substitute, egg substitute, sugar, cinnamon, nutmeg, vanilla, and rice milk to a large bowl
whisk until fully combined
line a cookie sheet with some aluminum foil (optional) and make it non stick (butter and flour substitute, olive oil, etc)
dip the bread slices in the batter and line them up in the cookie sheet
drizzle any remaining batter on top of the bread and sprinkle with additional cinnamon and sugar if desired
bake in a 350F oven for 20 min
flip and bake an additional 20 min
drizzle with syrup if desired

Vegetable Beef Stew

by allergenfriendlyfamily on June 17, 2017 in dinner recipes

While I have several recipes for vegetable soup, I couldn’t seem to find one that I liked that did not have a tomato base that didn’t take forever to make. This recipe is so simple that I am surprised it didn’t come to me sooner. My favorite part being that it is completely customizable based on what vegetables happen to be in season, and takes very little effort to make. Honestly, it is harder to keep my preschooler from stealing my carrots to build blanket snowmen than it is to make this soup in its entirety.

What you’ll need:

stew meat
about half of a gallon of beef broth (3 small cartons)
1 diced white onion
1 tbs butter substitute
vegetables of choice- some of my favorites, and those pictured include:
- 2 cups green beans
- 2 cups peas
- 2 lbs carrots
- 6 small potatoes
salt and pepper to taste

Process- Night Before:

I make it a point to never underestimate the value of a crockpot, and this recipe is no exception. To make perfectly shredded beef in no time, I put the stew meat in about 2 inches of beef broth and a little salt and pepper and let it run on low overnight. This can easily be done day of, I just find it easier to start with half of the work done. Drain the beef stock after it is done and reserve it to use back in the stew later. Shred with a fork.

Process- day of:

I tend to boil my vegetables separately to ensure that you can still taste their flavors even after they meld into the soup, but you can just absolutely just let them cook in with the rest of the soup.

(1) chop all vegetables into bite sized pieces

(2) boil all vegetables

(3) cook onions in a 1 tbs of butter substitute until translucent.

(4) combine onions, vegetables, and beef in crockpot with the remaining beef broth. Let the flavors combine for around 3 hours.

Enjoy.

**if you want a tomato base to this, add in tomato juice or stewed tomatoes

2.99 from 283 votes

Vegetable Beef Stew

This recipe uses a crockpot and overnight cook, but it is so simple. You can start it and then forget about it all day and have a perfect stew that evening.

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 12 servings

Calories 150 kcal

Author AllergenFriendlyFamily.com

Ingredients

3 cups stew meat
1/2 gallon beef broth
1 white onion diced
1 tbsp butter substitute
2 cups green beans
2 cups peas
2 lbs carrots
6 small potatoes
salt and pepper to taste

Instructions

Night Before (or at least 6 hours ahead of time)

to make perfectly shredded beef in no time, put the stew meat in about 2 inches of beef broth and a little salt and pepper. Let it run on low overnight (or put on high for 4 hours) Drain the beef stock after it is done and reserve it to use back in the stew later. shred with a fork

Day of (or once the beef is shredded)

chop all vegetables into bite sized pieces
boil all vegetables
cook onions in 1 tbsp of butter substitute until translucent
combine onions, vegetables, and beef in crockpot with the remaining beef broth. Let the flavors combine for around 3 hours

Recipe Notes

if you want a tomato base, add in tomato juice or stewed tomatoes

Dairy Free Mac and Cheese

by allergenfriendlyfamily on June 17, 2017 in side dishes

If you make no other recipe from this site, try this one. Trust me. From the beginning of my allergy friendly journey, I have worked to find a macaroni and cheese recipe. No matter how many I tried, they just didn’t turn out how I wanted. At some point, I decided to cross a fettuccini base with dairy free American and cheddar cheeses to create this recipe. The sauce is so creamy and delicious that you will instantly forget that you are eating dairy free- I promise!

What you’ll need:

1/2 pound of pasta (can be store bought allergy friendly or homemade- I will post a link once I publish my recipe)
1 tsp garlic powder
1 tsp onion powder
1/2 cup butter substitute + 2 additional tbs set aside
1/3 cup unsweetened rice milk
1/2 cup provolone cheese substitute
1/2 cup American or cheddar cheese substitute
3/4 cup crumbled bacon (if desired)
salt and pepper as needed

Process:

(1) melt the 10 tbs of butter substitute and combine with rice milk. whisk together and set aside in refrigerator (this acts as a substitute for heavy cream)

(2) boil pasta and set aside

(3) Melt the 2 tbs butter substitute in a sauce pan. Add in the onion powder and the garlic powder and whisk to combine.

(4) Add in the rice milk and butter substitute that you put aside and whisk it to combine. Turn down the heat to low and let it simmer for 5 minutes.

(5) After 5 minutes, add in both cheese substitutions and stir until they melt.

(6) Mix in the pasta and salt and pepper as desired.

(7) If it is too thin, add in some gluten free flour, if it is too thick, whisk in some extra rice milk.

(8) Top with bacon crumbles and serve.

Enjoy.

3 from 831 votes

Dairy Free Mac and Cheese

This macaroni and cheese has all of the flavor without the side effects of dairy

Course Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 servings

Calories 425 kcal

Author AllergenFriendlyFamily.com

Ingredients

1/2 lb gluten free pasta
1 tsp garlic powder
1 tsp onion powder
1/2 cup butter substitute + 2 additional tbsp set aside
1/3 cup unsweetened rice milk
1/2 cup provolone cheese substitute
1/2 cup american or cheddar cheese substitute
3/4 cup crumbled bacon (if desired)
salt and pepper (as needed)

Instructions

Melt the 10 tbsp. of butter substitute and combine with rice milk. whisk together and set aside in refrigerator (this acts as a substitute for heavy cream)
boil pasta and set aside.
melt the 2 tbsp butter substitute in a sauce pan. Add in the onion powder and the garlic powder and whisk to combine.
Add in the rice milk and butter substitute that you put aside and whisk it to combine. Turn down the heat to low and let it simmer for 5 minutes.
After 5 minutes, add in both cheese substitutes and stir until they melt.
Mix in the pasta and salt and pepper as desired