Gluten Free Flour

For anyone that has been in my kitchen, you will know that I have more dry goods than most. This is because I need so many different flours to make any baked goods.

I actually used to use more of a variety and try out different types of gluten free flour like quinoa, sorghum, millet, teff, almond, coconut flours etc. I have pretty much completely switched to two flour mixes that work so well many don’t usually realize what I have made is gluten free.

I found these on a blog called glutenfreeonashoestring. The author has several flour mixes, but I have found that I mainly prefer 2 of them. Mock Better Batter and Mock Cup4Cup.

I have of course remained these to “Gluten Free All Purpose Flour” and “Gluten Free Pastry Flour”

Several notes about these mixes. They are measured by weight. The recipe makes 10 cups of flour. You can use these as a 1:1 substitute in regular recipes.

Gluten Free All Purpose Flour

  • Servings: 10 Cups
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Great all purpose flour mix. Use with cookies, cupcakes, muffins, cakes, chocolate chip cookies etc. Substitute 1:1 in any recipe.

420 grams White Rice Flour
420 grams Brown Rice Flour
210 grams Tapioca Starch
210 grams Potato Starch
42 grams Xanthan Gum* or 40 grams Psyllium Husk Fibre
70 grams Potato Flour
28 grams Pectin**

Use a scale and whisk well together. Store in sealed container

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre, which is what we use.
** Pectin should be safe for those that are Corn lite

Gluten Free Pastry Flour

  • Servings: 10 Cups
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Light & airy. Great for biscuits, scones, pie crusts, pierogies etc. Substitute 1:1 in any recipe.

434 grams White Rice Flour
350 grams Arrowroot Powder***
196 grams Brown Rice Flour
210 grams Tapioca Starch
140 grams Coconut Milk Powder****
42 grams Potato Starch
28 grams Xanthan gum* / or 20 grams Psyllium Husk Fibre

Use a scale and whisk well together. Store in sealed container.

* Xanthan gum is often not tolerated by those with Corn Allergies. This is something that you will have to play by ear. Another option is psyllium husk fibre which is what we use.
*** Original recipe calls for Cornstarch. You can use this if you desire.
**** We use Native Forest Coconut Milk Powder. Beware of corn maltodextrin added. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Use a scale and whisk well together. Store in sealed container.

** Pectin should be safe for those that are Corn Lite (refer to THIS site if you are unsure), however, I am also looking for a safer pectin as we aren’t sure if this is the case for V.
**** We use Native Forest Coconut Milk Powder. You have to be careful as many coconut milk powders have corn maltodextrin in it. The one we buy has gum acacia which some with corn allergies are sensitive to. Do what works best for you. If you aren’t dairy free, you can just use dry milk powder or goat milk powder, which is what we previously used.

Let me know if you have any new suggestions or if you have tried it in a recipe!

Chocolate Cupcakes with Salted Caramel Icing

I used to try to find recipes online by searching for recipes with gluten free, dairy free etc. in the heading. My husband had a great idea, why not just find a regular recipe because we know that it works, and adapt it with my gluten free flour mixes.

I placated him only to discover that most of the time it actually works really well and tastes delicious!

This is a recipe I found online and thought sounded delicious and had to make. I have had people begging me for them since I made them in March for my birthday. I also made them for my brother’s wedding reception and had several people exclaim that it was the best cupcake they have ever had.

Chocolate Cupcakes with Caramel Frosting

  • Servings: 12 cupcakes
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Ingredients
Chocolate Cupcakes

  • 3/4 cups All-Purpose Flour (used my GF all purpose flour mix)
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder (1)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt (2)
  • 1/3 cup vegetable oil (I use grapeseed oil) (3)
  • 3/4 cup white cane sugar
  • 1 large egg (I use Bob’s Red Mill Vegan Egg Replacer or a flaxseed egg to make it egg free) (4)
  • 1 tsp vanilla extract (5)
  • 1/3 cup buttermilk (to make dairy free use per 1 cup milk alternative, 1 Tbsp apple cider vinegar or lemon juice)
  • 1/4 cup boiling water

Salted Caramel Sauce

Caramel Frosting

  • 3/4 cup unsalted butter, softened (6)
  • 3 cups powdered sugar (I use Wholesome Organic Icing Sugar) (8)
  • 1/2 cup salted caramel sauce (see above)
  • 2-3 Tbsp cream, as needed (I have never needed any additional cream, if you do and need dairy free, you could use coconut cream)

Instructions
Chocolate Cupcakes

  1. Preheat the oven to 350°F. Line a muffin pan with muffin papers. (I like to use silicone cups as who knows what is in the paper)
  2. In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder & salt.
  3. In a large bowl using an electric mixer, beat together the oil, sugar, egg, and vanilla extract (about 1 minute). Carefully beat in buttermilk.
  4. Mix in the flour mixture about 1/2 at a time, turning off the mixer and scraping down the sides of the bowl in between.
  5. With the mixer on low speed, carefully beat in the boiling water.
  6. Spoon the batter into the prepared muffin pan, filling each about 2/3 full (It is super sticky, I find using an ice cream scoop with trigger release the best due to how sticky it is)
  7. Bake for 16-19 minutes, or until the tops feel slightly firm to the touch, toothpick comes out clean.

Salted Caramel Sauce

  1. Add the sugar to a medium saucepan over medium heat.
  2. Heat the sugar while whisking constantly.
  3. Eventually, after whisking gently, the mixture will become smooth and dark amber in colour. Be careful and whisk constantly or else your caramel can burn.
  4. Carefully whisk in the chopped butter until it is fully melted (it will bubble up).
  5. Remove the pan from the heat and whisk in the cream.
  6. Stir in the vanilla extract & salt. Set aside to cool (I store it in jars in the fridge)

Caramel Frosting

  1. In a large bowl beat the butter until fluffy (about 2 minutes).
  2. Beat in 2 cups of powdered sugar, starting with mixer on low, increased to medium to incorporated.
  3. Mix in 1/2 cup salted caramel sauce (you will not need all that you made). It must be 100% cooled before adding it to the frosting.
  4. Beat in the remaining powdered sugar about 1/2 cup at a time, alternating with 1 Tbsp of cream until the desired sweetness and consistency is reached.
  5. Frost the cupcakes using a knife or a piping bag (I used a 1M tip). Optionally, drizzle each cupcake with more salted caramel sauce. (If you are using the MELT butter your icing will be SUPER soft. Ice and put immediately into a fridge and only remove right before serving)

Recipe Notes
(1) Baking powder is not corn free. Find corn-free if need be.
(2) Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(4) Some egg replacers contain corn, Bob’s Red Mill Vegan Egg Replacer is a good option, but you can also use flaxseed meal and make an egg if you need to be egg free as we do.
(5) Vanilla is made with alcohol, usually corn based, so many make their own safe vanilla. I haven’t done this yet as I need to get some vanilla beans. I’ll post how to make it when I do, just know, without homemade vanilla, this likely isn’t truly corn free.
(6) Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter).
(7) When looking at canned coconut milk or cream be sure to check for gums. The one I buy is gum free as corn is used to make all the “gum” ingredients such as guar gum.
(8) Powdered sugar/icing sugar contains cornstarch to prevent clumping. I buy Wholesome Organic Icing Sugar as they use tapioca starch instead. It is possible to make your own.
(9) Store your cupcakes in an airtight container at room temperature for 3 days or in the fridge (if you use any dairy alternative butters the icing tends to be softer so needs to be stored in the fridge). Unfrosted cupcakes can be frozen and thawed as desired and leftover frosting can be stored in the fridge in an airtight container.

One thing you always need to make sure is that all ingredients you are using are safe for everyone you want to eat it. Check for “may contain” ingredients or “processed in safe facility as”. Best bet, if you are making for someone else, check with them what brands they recommend that they know are safe for them to eat.

I hope that you can enjoy these as much as we do. I definitely find that these are better the second day when made gluten free.

Let me know if you made these and how they turned out!

Weddings & Maple Baked Beans

The best part of weddings is the free food. Except for families with allergies.

My brother had his wedding reception this past weekend and they ended up having a potluck dinner, which made it easier to ensure there was food we could eat as we just brought our own, but there are always risks with food around others when you have allergies.

It has become second nature to always bring food to events that we can eat, because if I can’t eat, I will get hangry, which is not what anyone wants.

We made my family’s maple baked beans recipe which we almost ran out of (we made 70 servings). It is so good, and easy to make allergy friendly, especially if you have made my ketchup recipe.

Maple Baked Beans

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

1 lb dry navy beans *
4 quarts water, divided
6 slices bacon, cut up
1 medium onion, chopped
1 cup maple syrup
1/2 cup ketchup
1/4 cup barbeque sauce (I used my ketchup)
5 tsp apple cider vinegar
1 tsp prepared mustard**
1 tsp salt
1/2 tsp ground pepper

Directions

  1. Rinse beans and put in large pot with 2 quarts of water
  2. Bring to a boil, reduce and simmer for 2 min. Remove from heat, cover and let stand for 1 hour
  3. Drain and rinse, put back in pot and cover with remaining water.
  4. Boil, reduce heat and simmer for 40 min or until almost tender.
  5. Drain and reserve water.
  6. For oven: Place beans in casserole dish and add all remaining ingredients. Bake, covered, at 300 degrees F for 2.5 hrs or until tender, stirring occasionally and adding reserved bean liquid as needed. For Crock-Pot: Place beans in Crock-Pot, add remaining ingredients and cook on low for 8 hrs

*I use a mix of black eyed peas, navy beans, black beans, and kidney beans

**If corn free, make sure your mustard doesn’t use white vinegar. The one I use has apple cider vinegar

So what makes weddings difficult for this with allergies? What’s the big deal?

First, who is making the food?

a) Is it a potluck, where everyone brings their own food; usually people have no concept of cross contamination or even fully understanding what is in their dish. Never ever trust someone’s word that it is free of certain ingredients. Do you know how many times I have had kitchen staff in restaurants try to convince me that butter isn’t dairy? Too many to count. No one knows your allergies like you do.

b) Is it a catered meal? If so, don’t just ask for what is (dairy, soy gluten etc.) free, because they don’t always make everything nor do they take additional training in understanding allergies. I always have to ask about each individual dish and it’s ingredients. Too many times do they forget that they put butter in the vegetables or milk in the mash potatoes until specifically asked about it.

Second, are your allergies anaphylactic?

What many people, even those with allergies, don’t understand is that any allergy can become anaphylactic at any time. Previous reactions are not indicative of what future allergic reactions will look like.

So if you are very concerned, or know for sure you have a serious allergy, check how they are preparing everything. Do they have your allergens anywhere near the food you are eating during prep in the back? Do they have a designated area they can prep your meals. Is there a way that they notify staff that your plate is separate or different (a coloured toothpick for example).

Third, how is the meal served?

a) Is it family style so you will serve your own food at your individual table? If that’s the case, make sure everyone at your table understands your allergies, that they can’t use anything other than the serving spoon in that specific dish, also ensure that said spoon doesn’t touch anything on their plate when they are serving yourself. Or maybe you need to go first and not have any seconds.

b) Is it buffet? Maybe you could check with staff and go through first, as everything will be cross contaminated by the time you go through the line. Or you could check with the servers about if they can dish you up a separate plate so you know that it is safe.

Lastly, do you trust people to wash their hands after they have eaten? Usually this isn’t a big deal for adults as those with allergies know to always wash their own hands prior to eating. This is a big deal if you have a toddler or newborn that still sucks on their hands. I have to watch to make sure people don’t touch my daughter V if they haven’t washed their hands, and kissing, even if it isn’t on the face, is forbidden unless you have washed your mouth.

Many may think this is ridiculous but we have had V break out in hives locally where J has kissed her after eating an allergen of hers.

Have you or any of your loved ones ever had difficulties at weddings or eating out? Please share! And if you have any new ideas or tips on what to look out for with food allergies, please comment.

All of this to say, we had such a great time at the wedding, but as an allergy mom I never truly relax.

Homemade Ketchup and Why We Make Our Own

When I told others that I found a way to easily make my own ketchup, everyone was begging for the recipe.

This recipe is simple, however it also takes all day. I cooked mine overnight, so I didn’t stir it as much as I probably should have, but it still turned out fabulously.

In addition, I will strive to put the recipe at the top of a post, because I hate scrolling through someones thoughts if all I want is the recipe. Enjoy!

Ketchup

  • Difficulty: easy
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This is a simple, easy ketchup that tastes quite similar to store bought ketchup. My husband James has even agreed to use this ketchup instead of Heinz ketchup (which is huge as he is very particular about what he eats).


Ingredients

2 (28 oz) cans peeled ground tomatoes*
1/2 cup water
2/3 cup white sugar
3/4 cup vinegar**
1 tsp onion powder
1/2 tsp garlic powder
1 3/4 tsp salt
1/8 tsp celery salt
1/8 tsp mustard powder
1/4 tsp finely ground black pepper
1 dash cayenne pepper (more if prefer it to be spicy)
1 whole clove

Directions

  1. Pour ground tomatoes into slow cooker. Add water, sugar, vinegar, onion powder, garlic powder, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine
  2. Cook on high, uncovered, until mixture is reduced by half and very thick (10-12 hr). Stir every hour or so.
  3. Smooth the texture of the ketchup using an immersion blender for about 20 seconds. (I just used my food processor, immersion blender will make it smoother)
  4. Ladle the ketchup into a fine strainer and press mixture with the back of a ladle or spoon to strain out any skin and seeds.
  5. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

*Ensure that the cans of tomatoes that you are buying are free of citric acid if you are corn free. I have only found one brand that “may contain citric acid”, so for now we are using that, but are transitioning to just using fresh tomatoes, peeled and cooking those down.

**For those that have a corn allergy it is important to avoid white vinegar; any safe vinegar will work including rice vinegar, apple cider vinegar, or coconut vinegar.

This should keep for one year in the fridge.

When we first found out about V’s corn allergy, which was through trial and error, I had no idea about how vast of an allergy it is. At first we thought she was only reacting directly to the corn itself; if something said “corn” specifically.

For those who don’t know, V not only reacts if she eats an item, but she also reacts if I eat that item and breastfeed her. I had no idea this was possible for the allergen to pass through breast milk, but it can, and it’s scary how sensitive V is to allergens that I have eaten (reacts after eating a tsp of something that says “may contain” of an allergen she is allergic to).

Not long after we “got it under control” we noticed she seemed to be getting worse after I had ketchup several days in a row. I researched, and all ketchup in Canada is free of corn syrup, so I was confused, until I discovered that white vinegar is made from corn. It was only after removing almost all corn derivatives that V has been doing much better (follow the link for the list, and try not to feel overwhelmed).

I can’t tell you enough how important it is to read the ingredients on anything that you buy in the store. Depending on how serious of an allergy, you may also be required to contact the company to discover if it is truly safe for you to eat.

Pro Tip:
If you are cooking for a friend or family with allergies, don’t get frustrated if they refuse to eat something after you spent all this time ensuring it was safe for them. Instead, before you make food, inquire to them if there is specific brands that are safe for ingredients you are cooking with.
If you are removing something from its packaging or using it in something that will stay in your kitchen for a while to come, don’t throw out said packaging until you have documented somewhere the brand and the ingredients. I have made this mistake several times and have had to donate to family or throw out the food as I don’t remember if it is safe or not, especially if new allergies or sensitivities arise.

This has been such a difficult journey, and I will continue to share more about what we have gone through and where we are going. It has gotten easier as time has moved on and we have created a new normal for our family. We don’t eat out anymore. If we do, I need to call ahead and talk to the chef directly about absolutely everything, not really sure if it is worth it. I am trying to switch to a whole foods diet. I am no where near there yet, but in time, I’m sure we will be making almost everything ourselves.

For those that are just starting on this journey, it is ok to cry, it is ok to grieve.
I have bawled over the fact I can’t just grab something to eat while I’m out.
Meals take work, everything is made from scratch or close to it.
Trial and error with allergies is so exhausting and the unknown is terrifying.

I felt like I was failing my daughter. Every time I made a mistake V would scream in pain for days, how is that fair? Am I a terrible mother? Should I just give up and switch to formula? Is the formula actually safe? What if it makes it worse?

There are days I just feel drained, exhausted, wondering what normal life looks like.

It’s not easy, but we are getting there. I now have many safe foods I can buy, I have found local farmers I can buy meats and produce from. I have my own flour mixes, homemade condiments, etc that I make.

So let me just say this. You aren’t a terrible parent for making mistakes. I have to keep telling myself this. You learn, you document, and you move forwards, knowing that you are making the life of you and/or your child better.

I invite you all to join me on this journey of learning. What should we be eating, why are allergies more prevalent, what does it mean to make something from “scratch”?

A Start… of something

I once had a blog that I started when I was 18 to just have a place to keep track of recipes. I had several years before discovered I had allergies to gluten and dairy and I wanted a place to share. As is very common, I stopped after a year because life was busy, and no one really read it except for me.

So when some friends told me recently I should start my own blog, sell my own cookbook, actually sell my own flour mixes, my gut reaction was, NO, that’s a lot of work. You may be thinking, what changed my mind?

My daughter did. My daughter changed my mind completely. We have had many struggles, as any new parent has, however, our situation has been a bit more unique. We had a textbook perfect pregnancy, so when did things start to change? 2 days after our daughter was born we got sent to the NICU (a story for another time) and later got diagnosed with a congenital condition called Incontinentia Pigmenti.

Our journey didn’t just end there. At 3 weeks she started having some blood in her bowels, by 3 months it was concerning and the doctors finally diagnosed her with Cows Milk Protein Allergy (CMPA) and Soy protein allergy. Since then there have been additional allergies discovered including corn and egg.

So. Why a blog? I have always enjoyed making my own food, mostly because allergy friendly pre-made food is ridiculously expensive. Everyone keeps asking me for my recipes, how I make my food taste so good. I even had one friend tell me she doesn’t like desserts, but she will gladly eat anything I make. So I wanted to share with you what I do, the recipes I have, and the tricks I have learned.

It isn’t just this though. On this journey I have come to the realization that I have so much more to learn about allergies, and what better way to go about this than to share as I learn. I want our friends and family to understand the struggles of an allergen free home, of what to expect when we are out in public, and how to ensure that you and your kids are creating an environment safe for others with allergies.

Did you know that babies can react to allergens through their mothers breastmilk? I sure didn’t. Anything I eat that V (my daughter) is allergic to passes through my milk and she has a reaction. Usually little ones can’t have an anaphylactic response from this exposure, but it makes it no less serious.

Did you know that labeling on packages isn’t always accurate in the “allergen” section? For example, “caramel coloring or flavoring” usually contains dairy or wheat, but companies aren’t required to state that on the package. I learned this the hard way when balsamic vinegar in a greek salad that I was eating was causing V to be in excruciating pain for over a week, all because it had caramel coloring in the ingredients.

I wish that there weren’t others out there like our family, who have had to struggle with finding information on food allergies or other medical conditions. There are varying opinions, everyone’s situation is different, packaging and labeling is in no way accurate or always reliable. I often have to contact companies myself to discover whether their food is safe for our family.

It’s also not easy deciding as a family when someone is diagnosed with an allergy how far you take it. Do you eliminate those allergens from your home completely or do you try to create safe zones, and what that may look like for each family is different as well.

So, I invite you to journey with us, to learn as we learn, and to grow in ways you never expected. My life has changed dramatically since I became a mom and I wouldn’t change it for the world.

If you have any specific requests on what you want to learn, or specific recipes, feel free to contact me and I’ll see what I can do. I’m hoping that we can all come together and make the world a safer, more inclusive place for everyone, but especially for our little ones.