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Gluten free, vegan cooking
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28th-Feb-2010 05:58 pm - Starchless Applesauce Cake
bear
One of the things that's always bothered me about gluten-free baking is that so many baking mixes are anywhere from a quarter to a half of just starch (which is fine if I'm just eating something that's already decadent, like cupcakes, but I want something more nutritious in foods like breads of muffins). I wanted to see how well I could replace my tapioca and potato starch with lighter flours like rice or corn, and just happened to have some extra applesauce to use up, so ended baking a simple applesauce cake.

I was nervous about a kitchen disaster, but this ended up being really good! It's moist without being gooey or overly chewy, it holds together the same as any other apple cake might, and the nuts add a nice texture to it. I'm not sure the current flour ratios would work for something like a plain white cake, but for an apple/banana/pumpkin bread, I'd use this mix again in a heartbeat.

Recipe under the cutCollapse )
22nd-Feb-2010 04:06 pm(no subject)
daisy
I don't know how active this community is, but I'm hoping to get some help.

I am throwing a baby shower for a very dear friend of mine. Due to various health reasons, she eats gluten-free, no dairy, and - this is the tricky one - no sugar, except as naturally occurs in fruit and such. I believe eggs are okay.

We're planning on having a veggie platter and a fruit tray. Does anyone have any kind of suggestions for other foods we could serve? How about desserts? She has told us she doesn't expect us to serve only foods that fit her diet, however we'd like to be as supportive as possible.

Thank you so much for any ideas/recipes/help you can offer!
bear
For those who whipped up something fancy for their tofurkey-free thanksgiving this past week, what did you make? My favorite thing was actually the ginger snaps I baked just to crumble up for a pumpkin pie crust, which I'm already pining for again days later. (Recipe in the comments).

Share the recipes for your favorite g-f-v thing below!
29th-Nov-2009 11:21 am - GFV Potluck Food Ideas?
medieval
My dept is having a holiday potluck in a couple weeks and I'm completely braindead on ideas for something to bring (despite having an army of cookbooks at my disposal, nothing sounds good).

Any personal fave recipes? I'm looking for something that is:

1. Main dish worthy, as this is probably going to one of the few, if only things I can eat
2. Ok at room temp, because there isn't much in the way of things to reheat in besides one microwave, so I can't count on being able to use it
3. Crock pots dishes are out because I need to bring this in on the subway during DC morning rush :p
4. Not too crazy time consuming as I have 2 finals that week (ahhh stressed out grad student mode)

I do have access to Whole Foods, Trader Joe's, and all sorts of lovely little natural food stores, so ingredients aren't generally an issue :) Just deciding what to do with them!
17th-Oct-2009 09:51 pm - Cookie recipes.
bear
I cannot, for the life of me, get a decent g-f cookie to come out of my oven without resorting to an expensive box mix (ahem).

This is a desperate cry for help here. I've tried de-glutenizing vegan cookies and I've tried veganizing gluten-free cookies, using everything from featherlight flour mixes to bob's red mill all-purpose to my favorite sorghum-tapioca-almond and everything in between, and nothing's doing. The cookies just crumble into something grainy and not all that delicious.

Help? Any tried and true recipes for a chocolate-chip, peanut butter, or sugar cookie?
16th-Oct-2009 06:52 pm - What I had for Supper
gluten
2 Tbsp extra-virgin olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1 cinnamon stick
salt and pepper

4 cups chicken stock or canned low-sodium chicken broth (I used a vegan chicken-style boullion cube)

1 1/2 cups roasted winter squash (I used butternut. It's not as good as kabocha, which I used last time). To cook it, I cut it in half, scooped out the seeds and stringy stuff, put it in a cake pan, put it in the oven at 300 for about an hour and a half.

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavours meld, about 10 more minutes. Discard the cinnamon stick.

Purée the soup in a blender until smooth. Return the soup to the pan and reheat gently. If you want, add 1/2 cup half-and-half (I didn't). Adjust salt and pepper if needed.
7th-Oct-2009 11:12 pm - Gluten-Free Chai Tea Cake
bear
I've been itching to try out a non-chocolate cake for awhile now, and found inspiration in the chai latte cupcakes from VCToTW (though the only thing I ended up keeping from the recipe was the flavor profile). It's light and fluffy and and we totally demolished half of it before I even got to frost it.

Recipe under the cutCollapse )

I'm planning on doing a double recipe made in separate cake pans and layered together with a lightly spiced vanilla coconut frosting for my g-f friend's birthday next month :D
25th-Sep-2009 02:45 pm - The Gluten-Free Vegan
Montreal feet
Has anyone used the recipe book The Gluten-Free Vegan? How is it?
19th-Sep-2009 03:49 pm - Cookie dough not for baking
bear
We just picked up an ice cream maker and now I'm dying to make my own coconut milk ice cream with cookie dough, and wondered if anyone had a good standby recipe for just the plain unbaked dough. I know some cookie recipes are just amazing eaten out of the bowl, and others really need to be baked before they get delicious. I'm looking for the former :D

If you have a recipe that you know keeps a good texture when frozen, that's even better.

Thanks!
13th-Sep-2009 04:49 pm(no subject)
bear
Has anyone bought or otherwise seen Elana Amsterdam's almond flour cookbook?

I've heard really good things about baking with almond flour, but I also know her recipes usually contain tons of eggs (these two both call for ten eggs apiece), and I don't want to order something where the recipes are just impossible to veganize. (It's not in any of my local bookstores so I'd be ordering it online.)

Thanks!
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