47. Gluten, Egg and Dairy Free Bread

This is for those with a programmable bread making machine

Ingredients

1.4 cups of water
3 tbs of honey
1 tsp salt
2 tsp cider vinegar
3 tbs oil
1-1/2 tbs of xanthan gum
1 cup of millet flour
1 cup of cornstarch
1 cup of tapioca flour
1 packet of active yeast (not the rapid rise type)

Directions

Sift the flours and xanthan.
Add the first 5 ingredients to the bread machine, then add the flour.
Make a well in the middle of the flour then add the yeast.
Program machine for following times:
20 minutes to preheat
20 minutes to knead
75 minutes to rise
55 minutes to bake
Notes: Be sure to use only 1 kneading cycle. Check the dough as it begins to knead to see if you need to add more water or more flour. The dough should look somewhat wet, and swirl up above the beaters when it's kneading, but should not be too thin.

46. Food Diary Days 28 and 29

Day 28

Porridge

Decaf coffee

Banana

Apple juice

Yoghurt and summer fruits

Poached egg and Ryvita

Summer fruits Smoothie

Fennel tea

Apple

Beetroot

Fish pie

Porridge


Day 29

Porridge

Coffee

Apple juice

Pear

Mixed nuts and raisins

prawn and avacado with mayonnaise

Roast lamb potatoes and parsnips, cabbage and swede

Fruit salad

Camomile tea

43. Dairy Free Cherry Cake Recipe

Ingredients
375g or13oz of Self Raising Flour
300g or12oz of Brown Sugar
1/2 teasp. of Salt
480ml or 16fl.oz. of Water
60ml or 2fl.oz. of vegetable oil
2 tbsp of Vinegar
2 teasp. of Vanilla Extract
100g or 4oz of Glace Cherries - halved

1. Preheat the oven to 180C, 350F, or Gas Mark 4.
2. In a large mixing bowl mix all the dry ingredients together as well as the glace cherries.
3. Make a well in the centre and add the remaining ingredients. Mix well then beat with a wooden spoon until smooth.
4. Transfer the mixture to a 20cm or8 inch cake tin and bake for 30 - 35 minutes. Let cake cool on a wire rack.

32. Dairy-Free Crème Anglaise (custard)

I haven’t tried this, but my step mother has, and she thinks its wonderful!

Ingredients
175g of 6oz Soft Silken Tofu
1 tbsp of Apple Juice
2 teasp of Barley Malt Powder
120ml or4fl.oz. Rice Milk
1 tbsp of Arrowroot
1 teasp of Vanilla Extract
1 teasp of Maple Syrup
Instructions
1. Place tofu, apple juice, barley malt powder, and half the rice milk in a blender until smooth.
2. In a small bowl mix the remaining rice milk and arrowroot and stir until smooth.
3. Transfer the tofu mixture to a pan and heat, stirring, over medium heat for about 1 minute.
4. Stir in the arrowroot mixture and heat until it thickens, constantly stirring.
5. Remove from the heat then add maple syrup and vanilla extract. Mix well. Serve hot or cold.

30. Dairy Free Cream of Mushroom Soup

I’ll be creating sections on different elimination diets. The first post in the Dairy Free section is this delicious recipe for Dairy-Free Cream of Mushroom Soup.

Ingredients:
2 finely chopped Onions,
2 tbsp of Olive Oil
350g or12oz Mushrooms, finely chopped
1 tbsp of Paprika
1 teasp of Cayenne Pepper
600ml or 1pt of Fresh Vegetable Stock
Salt
225g or 8oz Medium or Soft Tofu
1 tbsp of Vegetable Oil
2 tsp of Lemon Juice

Instructions

1. Heat the olive oil in a saucepan then add the chopped onion and sauté for 4-5 mins.

2. Add the mushrooms, paprika and cayenne and stir. Reduce the heat, cover and cook gently for further 9-10 minutes.

3. Stir in the salt, pepper and stock and bring to the boil, then simmer for a further 3-4 minutes.

4. Then place the tofu, vegetable oil and lemon juice in a blender until smooth.

5. Stir this mixture into the saucepan and heat, without allowing it to boil. Taste and adjust seasoning as necessary. Serve immediately.

27. Food Diary – Day 11

Apple juice

Porridge

apple

same as dinner last night - pancakes with mince and tomatoes

pistachio nuts

I boiled egg on its own

Goat’s milk strawberry and vanilla yoghurt

Decaf coffee

flax oil, cottage cheese, onion and chives with 3 Ryvita

Hot chocolate! made with water, and no added sugar (it’s STILL hot chocolate, dear!)

Cornflakes

26. Pizza Sauce

Quick Pizza Tomato Sauce (also suitable for pasta dishes) 35mins

Makes approx 240ml/8fl.oz.

Ingredients:

200g/7oz Tinned Chopped Tomatoes

120ml/4fl.oz. Tomato Juice

Salt and Black Pepper

1 tbsp Olive Oil

1 small Onion, finely chopped

1 Garlic Clove, crushed

1 small Celery Stick, finely chopped

60ml/2fl.oz. Fresh Strong Vegetable Stock


Instructions
1. Place the tomatoes, salt and pepper in a saucepan together with the tomato juice. Bring to the boil then reduce the heat and simmer for 15 minutes.
2. Meanwhile, heat the oil in a small frying pan, add the onions, garlic and celery and sauté gently for 10 minutes until soft and transparent.
3. Add the vegetables to the tomatoes together with the stock. Bring to the boil then cook and a gentle boil for at least 15 minutes. At this stage, it can be cooled slightly and puréed in a blender for a smoother sauce.
4. Use as a base sauce for all types of pizzas.