Allergy — Gluten Allergy / Gluten Free Diet / Yeast Allergy / Asthma / + other Allergies — Page 44

Allergy News Letter March 2008

by Allergy Guy

This month’s allergy newsletter is mostly about food. Corn
for example, but did you know that corn is used for much
more than just eating?

Chocolate is a wonderful food. If you have a milk allergy,
read the article about chocolate before you assume that all
dark chocolate is safe.

Baking without gluten can be a real challenge, especially
in getting the right consistency. We have an article here
to help you achieve gluten-free baking success!

Under each article there is a form where you can leave
comments. Provide your feedback to the author and share
your opinions and experiences with other readers!

You are most welcome to submit articles for potential
publication in future newsletters. Again, just reply to
your newsletter announcement, and include either the full
article or an outline/suggestion of what you would like to
write.

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Gluten-Free Lunch

by Allergy Guy

It seems to me that one of the best ways to keep wheat and gluten out of the kitchen is to make lunch myself. That way, no one else decides to make something with bread or toast and leave crumbs all over the damn place!

I have trained some members of my family to only work with bread in one obscure corner of the counter, and the toaster is on another little counter that is used for nothing other than the telephone, answering machine, and piles of maliciousness papers.

This is a help, but when certain people start handling bread, I get nervous.

How can I be sure that gluten-infested wheat crumbs won’t end up in the butter, the jam, or any other condiments or toppings?

To tell you the truth, I keep my own supply of jam hidden at the back of the fridge. If someone finds it and places it elsewhere in the fridge, I stop having jam until I feel like opening another jar.

This hasn’t happened in a while now, because I’ve been avoiding sugar almost completely … but the same principle applies to cheese and other food items.

Then there is the crumbs on the table issue. It makes me nervous. They could end up anywhere, and eventually, they could end up inside me, and that would ruin my whole week.

Once my gluten allergy kicks in, I’m stuck with the symptoms for weeks, so a healthy dose of paranoia goes a long way in keeping me healthy if you ask me.

So the time spent making lunch really is an excellent investment, besides a contribution to running the household.

List of Gluten-Free Lunch Recipes

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My Favorite Gluten Free Pie Crust Recipe

by Allergy Guy

Over the past little while, I’ve been posting some pie crust recipes suitable for a gluten-free diet. It has taken a while, but here at last is my favorite gluten-free pie crust recipe so far.

It is made entirely of nuts and seeds. You can play fast and loose with the ingredients on this one. You can have more of one type of nut and less or none of another. You can use different types of nuts and seeds. The amounts are not critical.

Actually, the delay in publishing this gluten-free recipe was because of the non-critical ingredients.

In the past, I’ve just eyeballed the amounts, but to publish a proper wheat-free recipe, I thought it best to have actual measurements.

Well, I finally did the measurements.

Here is the link to the gluten-free pie crust recipe.

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Gluten Free Pie Crust with Nuts #1

by Allergy Guy

Crushed nuts make an excellent base for a gluten-free pie crust – one of my favorites! It is amazing how you can manage your wheat allergy by avoiding all types of flour, although you should certainly check out the gluten-free Quinoa recipes as well.

If you have a gluten allergy, this recipe is great for eating pie and maintaining a gluten-free diet.

This recipe is about right for a 10′ pie plate.

Gluten-Free Ingredients

  • 1/3 Cup Almonds
  • 2/3 Cup Brazil nuts
  • 1/3 Cup Pecans
  • 1/3 Cup Walnuts
  • 1/3 Cup Hemp Seeds
  • 1/3 Cup Pumpkin seeds
  • 2 Tbs Maple syrup (optional)

If you are missing any of the above, just use more of the other ingredients. The only critical part is not to have too much almond compared to everything else or the crust will not hold together.

Instructions

  1. Preheat the oven to 375°F.
  2. Crush all the nets into a fine paste. A food processor works well for this. I use a vita-mix, but it is a but much even for this powerful machine.
  3. Dump the nut paste into the pie plate.
  4. Using your fingers, spread out the nut paste evenly on the bottom of the pie plate and up the sides.
  5. Bake the gluten free pie shell for 15 minutes.
  6. Turn the oven down to the temperature required for the gluten-free pie filling.
  7. Dribble some maple syrup on the pie shell if desired.
  8. Add the pie filling to the pie shell.
  9. Bake according to the instructions for the pie filling.

Internal Links

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Hemp Flour Disaster

by Allergy Guy

I’ve tried yet another experiment in my series of gluten-free pie shells.

This time I made a classic mistake with this wheat-free recipe.

Someone once told me that the air force has an expression: “Don’t test a new engine on a new airframe”.

Well, I did just that, pretty much.

Firstly, I just bought a ceramic pie plate – something I’ve never baked with before.

Also, I wanted a change from experimenting with quinoa flour and decided to try Hemp_Flour instead.

hemp flour is great stuff. Besides being a nutritious alternative to wheat and being gluten-free, it also mixes very nicely with butter. I was surprised at how evenly the butter mixed in with the flour. It produced a beautiful rich chocolate-brown gluten-free dough.

The dark brown colour was a double-edged sword though. I couldn’t really tell if it was well enough baked or not. And using a new type of pie plate that I was unfamiliar with made it that much worse.

Result: I burned the pie, but I didn’t even know this until hours later when I actually went to try some of this pie.

It looked fantastic, but tasted, well, burnt.

Oh well.

No recipe to report out of this. Obviously I need to make some adjustments before I can publish anything.

Internal Links

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Thank you for your input

by Allergy Guy

Thank-you for your feedback.

Please feel free to sign up again at some time in the future!

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by Allergy Guy

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Gluten-free Pie Crust with Quinoa #2

by Allergy Guy

Here is another experiment with a quinoa flour based gluten-free, wheat-free pie crust.

This one is OK, but I prefer Quinoa crust #1.

The idea is that the vinegar will make the pie more flaky, but this only seems to work with lard, not butter, and the vinegar does not improve the taste of the pie.

This gluten-free crust is for a nine-inch pie plate.

Ingredients

  • 1/4 Cup Butter
  • 3/4 Cup Quinoa flour
  • 1/2 Tsp Salt
  • 3/4 Tsp Baking Powder
  • 3 Tbs Water
  • 1/8 Tsp Vinegar

Pie Crust Instructions

  1. Pre-heat the oven to 375F
  2. Put the butter into a pot, and put the heat on low.
  3. When the butter is melted, add the quinoa flour, salt and baking powder. You can pre-mix it if you like, but it will get pretty well mixed during the following two steps.
  4. Using a large spoon, mix the butter into the gluten-free flour mixture. Keep mixing and pressing in the unmelted butter until the wheat-free flour is evenly mixed with the butter.
  5. Add the water. Mix until the water is evenly mixed with the gluten-free flour mixture.
  6. Dump the gluten-free pie crust mixture into the pie pan.
  7. Using your fingers, press the wheat-free pie crust into an even covering along the bottom of the pan and up the sides.
  8. Using a fork, poke holes into the base of the crust. They do not have to penetrate the crust, but it is OK if they do. Place fork-holes about every inch or so around the outer edge of the bottom of the pie pan, and round the middle too.
  9. Place the pie crust in the oven. Bake until brown (approximately 20 minutes). Check it every so often to make sure it does not burn!
  10. Remove from the oven and add gluten-free pie filling.
  11. Bake according to pie filling instructions. Typically, 1 hour at 300F works well.
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Gluten-free pie filling – blue berries

by Allergy Guy

This is a very fast and easy gluten-free pie filling. It takes almost no time and is very tasty.

If you use frozen blue berries, you will find this to be pretty inexpensive. It will taste much better though with fresh blue berries.

Ingredients

  • 2 Cups Blue berries
  • 2 Tbs Maple syrup

Directions

  1. Make one of the gluten-free pie crusts.
  2. Add the blue berries to the shell.
  3. Dribble the maple syrup more or less evenly over the top of the pie.
  4. Bake at 300F for 1 hr.


Internal Links


gluten-free pie crusts

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Gluten-free pie fillings

by Allergy Guy

This section contains a variety of pie fillings, all suitable for dessert.

There are flavours for all tastes, and fruit for all seasons.

Often, you can use frozen fruit instead of fresh, which pretty good results, but fresh fruit is always better.

I don’t recommend canned fruit. The taste is generally not as good, there is almost always too much liquid and generally too much sugar. Still, if none of that bothers you, you could use canned ingredients. Occasionally I might point out where I’ve used canned ingredients with success, but you will find this to be rare.

Making a gluten-free pie filling really isn’t that hard. Most of these fillings are not thickened, so no wheat is used.

These pie fillings, along with the wheat-free crusts, are just the thing to expand your gluten-free diet.

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