If you’re anything like me, you get onto social media hoping to keep track of long lost friends and relatives, or kill a few minutes when all the kids are miraculously busy doing something. But somehow I always manage to get sucked into watching those recipe videos that look so good you can almost smell them through the screen.
But what do you do when all you crave is the recipe that you just saw but you can’t have any of the dairy in it? You try and fail multiple times until you come up with an easy system to modify that recipe you just saw- that’s what! After trying multiple milk substitutes, I have found that I prefer unsweetened rice milk; however, coconut milk and almond milk do work as well. The following is a chart that I have made for myself for quick reference when modifying recipes, and I hope that it helps you as well:
While mustard might not be the first thing that comes to mind when you think of glazed ham, it certainly fits into almost any allergy conscious diet. As an added bonus, the leftovers make great sandwiches without the added preservatives of store bought lunchmeat. The prep time on this ham is short but the cook time is long, so make sure you have a few hours to spare when you begin this process. It’s great for bad weather days (or lazy days in our case) and always leaves my family coming back for more.
simple mustard and brown sugar glazed ham that fits into any allergy conscious diet
Course
Main Course
Cuisine
American
Prep Time5minutes
Cook Time4hours
Total Time4hours5minutes
Servings12people
Calories175kcal
AuthorAllergenFriendlyFamily.com21
Ingredients
1cuporganic mustard
4.5cupsbrown sugarlight
15lbbone in hamcan be fully cooked or not
aluminum foil to cover ham(optional)
Instructions
Preheat oven to 350 F
Line a large baking pan with enough aluminum foil to cover the ham
Combine brown sugar and organic mustard until a gritty paste forms
completely cover the ham with the glaze
seal up the edges of the aluminum foil tightly to make sure that none of the juice goes all over your oven
Cook until done- around 6 hours
Recipe Notes
If you would like to speed up the process, this recipe works just as well on a fully cooked ham. This takes the cook time down to 2 hours.
Items you’ll need:
1 cup of organic mustard
4 1/2 cups of brown sugar
15 lb bone in ham
enough aluminum foil to cover the ham
Process:
(1) Preheat oven to 350 degrees
(2) Line a large baking pan with enough aluminum foil to cover the ham and seal
(3) Combine brown sugar and organic mustard until a gritty paste forms
(4) Cover the ham with the glaze- don’t be stingy with it, I promise there is enough to go around. Often times the easiest way for me to do it is to just use my hands.
(5) seal up the edges of the aluminum foil tightly to make sure that none of the juice goes all over your oven
(6) Cook until done- around 6 hours. Drizzle ham with the juice from the bottom of the pan as you serve it.
Potato soup isn’t one of those dishes that is overly glamorous or a showstopper, but it certainly has a place in our household on cold days. And while you may think that is impossible to get a smooth creamy soup with the richness you would expect without dairy, I’m here to tell you that it can be done.
Dairy Free soup made with rice milk that has all the creaminess you expect from a good potato soup... allergenfriendlyfamily.com
Course
Soup
Cuisine
American
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings10servings
Calories150kcal
Authorallergenfriendlyfamily
Ingredients
8russet potatoespeeled and chopped
6organic carrotspeeled and chopped
6celery stalkschopped
1white onionfinely chopped
10cupswater
8tbspbutter substitute
8tbspflour substitutegluten free
2cupsunsweetened rice milk
1tbspsalt
1tbsppepper
Instructions
peel and chop vegetables to desired consistency
boil enough water to comfortably cover vegetables in a large stock pot
add carrots, potatoes, and celery. boil until you can cut them with a fork
drain vegetables. keep vegetable stock to add back into the soup. set aside.
using the pot that is already flavored with vegetables, melt your butter substitute
saute the minced onion until it is translucent
add in flour substitute and stir until it makes a paste
stir in rice milk, salt, and pepper. continue stirring frequently until it gets thick and bubbly.
stir in vegetables.
add majority of vegetable stock until soup becomes desired consistency.
top with dairy free cheese if desired
Recipe Notes
rice milk takes longer than other milks to thicken. don't panic if the soup doesn't thicken in the amount of time you think it should- all it takes is a little bit of patience. this recipe feeds my family of 7 with leftovers for lunch the next day.
Items you’ll need:
7-8 russet potatoes
peeled and chopped
6 organic carrots
peeled and chopped
6 stalks of celery
chopped
1 white onion
finely chopped
enough water to cover the vegetables in a large pot
approximately 8 tablespoons of butter substitute
everyone has their favorite brand, they all seem to work about the same to me
approximately 8 tablespoons of flour substitute
this is where personal preference really comes in- this recipe works best with a one to one substitute like bob’s red mill all purpose blend, but I have used other brands had had similar success
2 cups unsweetened rice milk
other types of milk substitute will work, we typically choose rice milk because it tends to blend well in recipes, however I have had success with coconut milk and almond milk in this recipe as well (though it will change the taste)
salt and pepper to taste
Process:
(1) Peel and chop vegetables (large cubes for potatoes, dice onion, desired thickness for celery and carrots)
(2) Boil enough water to comfortably cover vegetables (usually around 9 cups) in a large stock pot, then add carrots, potatoes, and celery. Boil them until you can cut the vegetables with a fork. Drain the vegetables, keeping the water to add back into the soup later. Set aside.
.
(3) Using the pot that is already flavored with vegetables, melt your butter substitute. Saute the minced onion until it is translucent. Add in the flour substitute and stir until it makes a paste.
(4) Stir in rice milk, salt, and pepper. Continue stirring frequently until it gets thick and bubbly. Don’t worry when it takes longer than you think it should- it will work it just takes a little patience because it is a milk substitute.
(5) Stir in your vegetables. Add the majority of your vegetable stock until it gets as thick as you want it, and you’re good to go.
(6) Top with dairy free cheese if desired. This recipe serves my family of 7 with a little left over for lunches the next day.
Chicken pot pie is one of those dishes that is a standard at my house. Its homestyle feel makes it the ultimate comfort food on both cold and hot days, and the melding of flavors makes it hard to remember that this recipe is void of gluten, egg, wheat, soy, and corn.
(can be any type of milk, I use rice milk because it tastes the most like milk and doesn’t have the same after taste as nut based)
3 lbs baked and shredded chicken breasts
roughly 4-5 cups of vegetables chopped
any vegetables work
This is really one of those recipes that you can make however you want. We have allergies from everything to gluten to corn in my family, so we keep vegetables simple- green beans, carrots, peas, and potatoes- but you can really dump any vegetables you want in here.
Process- Night Before:
With a house that is typically full of people and their accompanying noise and drama, I am a firm believer in crock pot cooking to shorten prep time. To cook the chicken for this recipe, I put 3 lbs of boneless skinless chicken breasts in the crockpot the night before along with about 1/2 an inch of water, a few tablespoons of butter substitute, salt, pepper, minced garlic, and a few pieces of onion. Put the crockpot on low and let it go overnight- by morning you will have perfectly shredded chicken and some extra savory stock to go with it.
Process- Day of:
(1) preheat oven to 425
(2) Melt butter. Add onions and cook until the onions become translucent. Add flour and make a roux.
(3) Stir in salt, pepper, broth, chicken stock, and milk until it bubbles and becomes thick. Don’t worry if it takes longer than you would expect to thicken. Because it is not dairy milk, it will take longer to bubble, but with a little patience and a lot of whisking, it will thicken up.
(4) Add chopped vegetables and shredded chicken into the broth mixture and stir.
(5) Spoon mixture into bottom pie crusts.
(6) Put top pie crusts onto bottom pie crusts and seal edges- remember to make a slit for air to escape while baking.
(7) Bake for 20 minutes. Pull out of oven and put aluminum foil around the edges. Bake for another 20 minutes- or until golden brown.
If you have ever worked with gluten free bread, you’ll know that the most frustrating part is getting a bread that actually acts like bread. Does it have a crust? Does it toast in a toaster? Does it taste like cardboard?
Well, look no further. This bread recipe is the ultimate in gluten free bread. Not only does it taste like normal homemade bread, but it is so buttery and flaky you’ll want to trade out all of your bread.
As a mother of 3 living in a unique situation with extended family, cooking can be a challenge. With ages ranging from 3 to 55, finding simple dishes that everyone can enjoy seemed like an impossible task. But, we managed. With a mix of southern comfort food and kid friendly plates, we had it all figured out- until the day a simple allergy test changed everything. Along with allergies to everything from grasses to animals, came an unexpected discovery- My mom is allergic to multiple foods. And just like that, my cooking perspective changed. How does someone who’s staple dishes for dinner include chicken fried steak and homemade tex-mex fajitas cook without chocolate, corn, milk, soy, tomato, eggs, and whole grain oats? As I researched I came to find a multitude of recipes and ideas with what felt like 500 steps, and filled with terms I didn’t understand. This, of course, resulted in more burnt pans and thrown away food than I ever expected. It meant making 2 separate dishes for every meal, and questionable dinners at best for my mom.
The truth was simple- I wasn’t meant to be a fancy cook. If I can’t pronounce all the ingredients in a recipe, and I have to find time to do more than about 15 steps, it just isn’t happening. So, I set out to modify my family recipes and experiment with as many tastes as I could find until I reached a happy medium to keep my family well fed and begging for seconds, without slaving over a stove for hours on end. I hope that by visiting this blog you can find new recipes to improve your family’s quality of life, without stressing you out over the logistics.
