I have been busy celebrating a very important birthday this week with family and friends. But I’ve found a few moments to share some more about GFCF and Passover which starts next week. I was lucky to hear from Nadine Gilder who is the author of the gfcf Passover guide and has many more helpful tips on this subject. Additional information can be found on her website
http://www.autismeducationalservices.net/index.html
You can also order her book at:
http://www.gfcfpassoverguide.com/index0.php
She reminds us that the kosher markings on products immediately alert us whether a product contains milk or meat. Nadine is an autism education specialist and runs her own counseling service.
Below are more Gluten-free Passover recipes that can be made for the holiday or any other time.
Banana Nut Cake
7 egg yolks
1 cups sugar or ½ cup sugar blend Splenda for baking
¼ teaspoon salt
1 cup mashed bananas
¾ cup potato starch sifted
1 cup nuts (chopped) optional
7 egg whites (stiffly beaten)
In large mixing bowl, beat egg yolks until thick; add sugar and salt and beat until fluffy and lemon colored. Stir in the bananas, potato starch and nuts. Fold in egg whites. Pour into tube pan. Bake at 350 for 30 minutes or until the toothpick comes out clean.
Broccoli Soufflé
2 packages of frozen broccoli
3 tablespoons margarine
2 1/2 tablespoon potato starch or potato flour
1/4 teaspoon salt
1 tablespoon mushroom soup mix
1 teaspoon onion soup mix
2 eggs separated
Cook broccoli in microwave for about 5 minutes or until tender.
Drain. In mixing bowl, add all other ingredients except egg whites.
Beat egg whites until stiff and add to vegetable mix. Put in casserole dish and bake in 350 oven for about 30 minutes.
Hope you have good luck with these.
Wednesday, March 28, 2007
Monday, March 12, 2007
Passover Foods for Glutenfree Diets
Passover Products for Glutenfree Diets
Many think of Passover as a holiday when you are asked to give up many of your favorite foods. However, now that we are using a gluten free and soy free diets, we see that during this time we can obtain many prepared foods that our kids enjoy and are not available during other times during the year. Observing Passover has become popular with the glutenfree community since there is a tremendous variety of almost any kind of food that you could want and many of the big grocery chains carry a large selection, which means these foods are easily available.
A few years ago Nadine Gilder from New Jersey became active in getting information out to parents so they can take advantage of this time of year. Items are on shelves and freezers ecause no grains ae allowed during the Passover season except for matzo and its derivatives uch matzo meal, arfel, matzo cake flour. In 2007, Passover starts on the evening of April 2. But many stores already have their Passover products out—so it’s a great time to stock up.
When you check the ingredients on a Passover approved food, you know that any product that does not any of these specific items (matzo meal, arfel, matzo cake flout) is most likely to be gluten free. There are chicken nuggets, stuffed cabbage, meat balls in tomato sauce as well as full meals such as pot roast, baked chicken, or even brisket. It can make mealtime much less stressful when you buy a whole meal ala ready for the oven. There are also many other sensitive ingredients that have been eliminated from products that are only available this time of year.
During Passover no legumes or other grains are allowed other than the ones I have already mentioned. Normally desserts such as ice cream can be made with soy or milk but this is not the case during Passover. There are also cake mixes ,margarines, milk and cream substitutes that really can be used in so many different ways. In my next posting I will give some examples of how these recipes and products can add to meal variety.
Many think of Passover as a holiday when you are asked to give up many of your favorite foods. However, now that we are using a gluten free and soy free diets, we see that during this time we can obtain many prepared foods that our kids enjoy and are not available during other times during the year. Observing Passover has become popular with the glutenfree community since there is a tremendous variety of almost any kind of food that you could want and many of the big grocery chains carry a large selection, which means these foods are easily available.
A few years ago Nadine Gilder from New Jersey became active in getting information out to parents so they can take advantage of this time of year. Items are on shelves and freezers ecause no grains ae allowed during the Passover season except for matzo and its derivatives uch matzo meal, arfel, matzo cake flour. In 2007, Passover starts on the evening of April 2. But many stores already have their Passover products out—so it’s a great time to stock up.
When you check the ingredients on a Passover approved food, you know that any product that does not any of these specific items (matzo meal, arfel, matzo cake flout) is most likely to be gluten free. There are chicken nuggets, stuffed cabbage, meat balls in tomato sauce as well as full meals such as pot roast, baked chicken, or even brisket. It can make mealtime much less stressful when you buy a whole meal ala ready for the oven. There are also many other sensitive ingredients that have been eliminated from products that are only available this time of year.
During Passover no legumes or other grains are allowed other than the ones I have already mentioned. Normally desserts such as ice cream can be made with soy or milk but this is not the case during Passover. There are also cake mixes ,margarines, milk and cream substitutes that really can be used in so many different ways. In my next posting I will give some examples of how these recipes and products can add to meal variety.
Thursday, March 1, 2007
Preparing ahead for Glutenfree cookies
One of the reasons I like the chocolate chip recipe I posted last week is not only the ease of preparing it but also the many ways to prepare ahead. I first made a mix of all the dry ingredients packaged as a cookie mix like you buy in stores. All I had to do was add the wet ingredients and the cookie mix was ready.
Then I discovered it was possible to make up the whole mixture to freeze without altering the texture of the cookies. But once they were baked and frozen the cookies were like fresh when thawed and served.
It is very easy to substitute ingredients in order to accommodate different food allergies. For instance many people have a problem with eggs. The powdered potato product, Egg Replacer, can be used successfully for most baked products. The directions on the package recommend 11/2 tsp for each egg. I found I get a much better result with 1full tablespoon per egg and I/4 cup of water for each egg. A normal egg will usually give ¼ cup liquid per egg. However don’t try to substitute for more than 3 eggs in one recipe because it usually does not yield a good result.
It is also possible to decrease the sugar intake by using brown Splenda or other sugar sources; that is sugar derived from concentrated fruits like, dates, mucadines, or molasses. These are still sugars but since they are so concentrated the amount can be reduced by half and still work well. Many children or adults on the gfcf diet do have issues with too much sugar.
Then I discovered it was possible to make up the whole mixture to freeze without altering the texture of the cookies. But once they were baked and frozen the cookies were like fresh when thawed and served.
It is very easy to substitute ingredients in order to accommodate different food allergies. For instance many people have a problem with eggs. The powdered potato product, Egg Replacer, can be used successfully for most baked products. The directions on the package recommend 11/2 tsp for each egg. I found I get a much better result with 1full tablespoon per egg and I/4 cup of water for each egg. A normal egg will usually give ¼ cup liquid per egg. However don’t try to substitute for more than 3 eggs in one recipe because it usually does not yield a good result.
It is also possible to decrease the sugar intake by using brown Splenda or other sugar sources; that is sugar derived from concentrated fruits like, dates, mucadines, or molasses. These are still sugars but since they are so concentrated the amount can be reduced by half and still work well. Many children or adults on the gfcf diet do have issues with too much sugar.
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