Allergen friendly quick and easy to make CHEESE! GFSF vegan, ect etera.

So, would you believe me if I presented you with the above cheese dips/spreads and told you they were totally VEGAN and allergen friendly? How shocked would you be? Well, gasp away, friend. Or not, because you obviously already read the post title.

....but you can wow your friends and your family now! I mean, look at this stuff. Looook at it.

...and the great part is, I'm not going to just give you a recipe, I am going to give you a base and a method, so that you can impart your own custom flavours and textures! Oh yes!
I've been twiddling through pinterest for weeks cooking dairy free cheese recipes and kind of came up with a way of making ones that actually taste like cheese. My husband, who still EATS cheese, has agreed to give up dairy because of these two guys pictured above, so I am pretty happy for all the work.

I will be completely honest and say that there was a recipe who most inspired me in the cooking and that was Chef Chloe's Mac-N-Cheese sauce which I felt was most cheesy of vegan cheese sauces. It was a bit sweeter than I thought cheese should be though, I suppose, and not thick enough for my own liking, and there were various other things I wanted to do differently so it became something quite different, and then I liked the method so much that I made more of them, and you can make them into hard cheeses too!

Alright so enough yammering.

So, roight, what you should do like, is:

* Have a liter of nondairy milk that is NOT sweetened. I like almond milk in this application, it gives it a creamy texture without tasting almond-y. (Gluten-frees, be careful as many DF milks have maltodextrin or cross contamination or other unsavoury issues. In any case.)
*Have some nondairy spread, it needs to be a buttery one I'm afraid although I am sure you could use avocado oil or olive oil (though I haven't tried that and don't blame me if it tastes weird. *shrug*) Pure Spread is what I used, it is a sunflower spread that is free of allergens.
*You also need some flour, up to a cup's worth depending on how thck you want the sauce, I just used my all purpose gluten-free flour mix that I make in my kitchen. You could use plain old amaranth or buckwheat or any high-starch protein flour here, though.
*Have some nutritional yeast,
*sea salt,
*ACV and
*garlic powder at the ready.

Noow, you'll also need a whisk and a strong arm. I like my electric whisk, it gets the job done. A big saucepan/pot, too. Okie dokie, so you want to put about half a cup or so of the spread in the pan/pot and roughly 2/3rdsish cups of flour, so you can make yourself a roux. If you want a thicker cheese then the one I've pictured above, i.e. to make something you could spread like butter on your toast, you could either make more roux (I think I used about double this amount of roux, and the cheese in the picture is rather thick, but it is still liquidic enough that I was able to toss meat and vegetables in it later). Another idea to t thicken is that you can add less dairy milk...or you could try cooking it for longer to boil out more of the liquid. These will all effect the flavour to some degree but this is so nice tasting I can't see it mattering that much. One thing I did try was adding milled chia to one "batch" which thickened it very well. A bit of arrowroot or so could also help. In any case...

Pour the DF milk and other things into your sauce and whisk. As to how much of the other things to put in....start with about 2/3 cup of nutritional yeast, 2 tsp of garlic powder, 2 tsp ACV and 4 tsp of sea salt and thoroughly incorporate them and see how you like this (just the flavour, not the texture as it will be quite liquidic still.)  Adjust anything to taste-if you want it "cheesier", add more nutritional yeast.
My orange sauce has a "bolder" taste, and what I did was add about 4 tablespoons of double concentrated tomato paste, black pepper and more smoked salt.
The white salt has a tangier, garlicky taste. I added about a teaspoon of mustard, extra ACV and some chopped garlic...and quite a bit more nutritional yeast.
But your flavour options are limitless, really.

OK, so now, you boil the sauce. for just a couple of minutes and you want to whisk or stir it continuously. Now turn the heat down and cook it until it is the consistency that you want it to be, still stirring...and just take it off the heat, from there!
If you want a hard cheese, I have seen a lot of recipes do this thing where you simply boil up the sauce you want and whisk it into some gelatine, or whisk gelatine into it and then let it set in a lined pan in the fridge. Or you could do that with carageenan or agar agar I'd imagine too for a vegan option. I'm not really fussed to make it hard, to be honest, I liked cheese gooey anyway so this is perfect.

I hope you enjoy this-leave me a comment and let me know what flavour combos you come up with!

BTW, the containers in the photos are about 1/4 batches. This recipe makes a LOT and I mean a LOT of cheese sauce so be prepared with a big bowl or tupperware! :) This is a very, very satisfying way to dress up your vegetables, might I add.

Marshmallows, Fluffy and Genuine (Free From Gluten, Dairy, Egg, Yeast, Wheat & Soya)

So, funny story about marshmallows, I've been wanting them for so long. I LOVE marshmallows. Loooooove them. I don't love all the crap they contain. Yiiiick! So I had this plan to make some myself. Thing is, every time I looked at a tutorial or recipe it required a candy thermometer and some sort of other equipment that my kitchen did not have so it just didn't happen. I kept browsing, and studying, I felt determined at some point that I was going to experiment and eventually get this right in my own way.

...and I did! I made marshmallows, GOOD marshmallows...no, GREAT, FREAKING AMAZING MARSHMALLOWS, right in my own kitchen, without any fancy bells or whistles. The texture is exactly and I do mean exactly the same as I remember the store bought ones I used to get having, the taste is slightly different but that is because I don't use corn syrup. If you want to use corn syrup, you are welcome to do so and I bet they'll taste exactly like store-bought...but to be honest with you, I like the taste of this a helluva lot better!! It's not that often I get something so spot-on on a first-attempt, but wowee.

I also made gluten-free graham crackers, and we made s'mores. They roast, oh so nicely. They are a little meltier when you roast them than your store bought one but in a good way. Like, slightly caramelized, or something. I dunno, you've just gotta try it for yourself-and then tell me about it!

So, I know the properties of these ingredients very very well, and there are several variants you could make to this marshmallow if you wished to vary the taste to your liking. Here is a basic template for marshmallows, with my recipe as well as subs you can make if you wish to alter the flavour to your liking:

A generous/somewhat heaped 3 1/2 teaspoons powdered gelatine
Sprinkle this over 1/2 cup of cold water in a large heat-safe bowl where you can use an electric mixer and let stand for a few minutes (you don't need to stir it or anything, it'll do its thing on its own), in the meantime grab a medium to large sauce pan and start measuring out some other stuff:

2 Cups coconut crystals (what I used) or unrefined cane sugar
2/3 Cup maple syrup or you may sub honey (using corn syrup or agave here will give you an authentic taste, but...fructose bomb.)
1/4 Cup water.

Now put this on the hob on medium heat and once it's melted stir it all together, then turn the heat up and allow the syrup to rapid boil for slightly over one minute. Timing is very important, don't heat it too long or it will burn and taste pretty gross. The aim here is "hard ball" candy stage, but you don't really need a thermometer, just a timer. Now, turn the heat off. Turn your electric beater on & slowly pour the boiling syrup into the gelatine as you beat at a HIGH speed. Put a timer on for 13 minutes. The high speed is absolutely essential as this is what aerates and gives marshmallows their "fluff". Once the mixture is incorporated, add:

1/4 teaspoon of salt and
1/4 to 1/2 teaspoon of powdered/ground vanilla (or you could use double the amount of extract if you wanted, I just prefer whole vanillabean )

...as you continue to mix (it's handy to have a second set of hands, but not essential).

                                 

When the timer goes off, you should have a slightly off-white gooey marshmallow fluff. Pour or spoon this mixture into a pan lined with greased or buttered baking paper (yes, it sounds weird, but you'll see why after it sets) and smooth the top as much as you can. Cover and leave to set for several hours, then come back and cut into desired shapes.

Dust your marshmallows, it is important to dust them otherwise they will all clump/stick together. It is easiest to cut them with a greased cookie cutter or greased knife. You can dust them with anything you desire, arrowroot + powdered sugar will give you that store-bought taste or you can use a powdered sweetener. I used a mixture of purple corn flour and lucuma powder (a sweetener ground from fruit) because I wanted mine to be purple and also not-so-junkfoody. Coat them very generously-trust me, it won't give them a chalky mouth feel.

Next? Well, feckin' eat 'em, guy.

Living with coeliac sprue, introduction, and BREAD. Real bread. Without gluten or wheat or any of that junk.

~~


Living life without gluten isn't easy. It's not so bad if you're battling a mild intolerance and living a low-gluten diet, eating commercial gluten-free products and seeing great results. For those of us with coeliacs disease and wheat allergy, however, it's a whole different ball game. Gluten is lurking everywhere: contaminating just about every grain, legume and seed; lunch meats, bulk bins, waxed fruits, canned vegetables, margarine, some dairy products, and a number of other things. Sneakily enough, manufacturers use a cornucopia of names to mask wheat, rye, barley and oats and their derivitives-for who knows why-and the seemingly safest of things i.e. "vegetable protein" and "dextrose" leave you violently ill. To a degree, some trace ingestion is utterly unavoidable unless you are only eating home-grown produce and perhaps even never leaving your house (and then, you risk the all-too-common problem among coeliacs of vitamin deficiencies and depression, ect) it's inevitable, but we all try the best we can. The bane of our existance is, the more we eliminate these foods, the more sensitive we become, your body tells you in the rudest of manners, ahem, when you've ingested something and there's no turning back, you're certain now you'd become frighteningly ill, if you increase your ingestion. Not to mention the intestinal damage, the risk of cancer, crohn's, malabsorption, well. I don't need to go on. You already know this story! It's like living in the most ridiculous paradox! So you start to seem like a conspiracy theorist, because gluten is lurking everywhere, and you have to be so careful, and make all of your own foods. Restaurants? Forget about it. You probably haven't had a good loaf of bread in years, I'll bet. Well, don't despair too, TOO much my friends.

I am DEDICATED to creating recipes that can be made with ingredients from dedicated gluten-free producers/manufacturers here in Europe (and with the broader variety available to you in the States, I'm reasonably certain you can ascertain these things from dedicated facilities too!) I am dedicated to creating these recipes to taste as closely as possible as the real thing. So that I don't miss out. So that my son doesn't miss out. Either on nutrition or on those amazing textures and flavours that we miss so much from gluten and wheat.

I also have people in my life with various other allergies, including some living under my own roof. Many of my recipes will cater to those with all sorts of allergies. Mostly, I will post baked goods and candy recipes, as these are my specialties. My kitchen is a whole-foods kitchen, with no sugar, gluten, corn, chemicals or yeast. No chillies either, sadly, as my son is strongly allergic. Booooo.

I'm a busy mother, and I have a lot of things to do; but baking and candymaking is one of the greatest passions of my life. Got something you're hungry for, and want me to recreate it for you without your allergen(s)? Drop me a line. Let's chat.

I hope you enjoy my natural, whole-foods, allergen-friendly recipes. All I ask is that, if shared, my recipes are sourced because I work very hard to create these with love and they are all originals from my kitchen using the knowledge from my background studies in Culinary Arts, a lot of time spent researching, many experiments, and a lot of devotion. Also, I'd LOVE to know what you think! Honest feedback-seriously.

Now. Enjoy some bread. Rustic, crusty-but-fluffy-on-the-inside granary baked type of bread. You'll forget it doesn't have gluten.

Yardana's Rustic Granary-Style Soda Bread recipe

1 1/2 Cups all-purpose GF flour of choice*

1/2 Cup Buckwheat Flour, plus extra for dusting

1 Egg

1 Cup live active yoghurt

2 Tbsp Arrowroot powder

1 Tablespoon softened butter

2 teaspoons baking soda

1 tsp raw ACV

1 tsp lemon juice

1 tsp salt

Preheat oven to 200 degrees centigrade. In a large bowl, beat the egg. In a small, seperate bowl, stir together the yoghurt, ACV, lemon, salt and baking soda. Set aside for a moment. Measure your flours and butter and add them to the bowl with the egg. Now stir in the yoghurt culture and work the dough with your hands for several minutes, until thoroughly incorporated. Shape your dough and allow it to rise for about 5 minutes, but unlike yeast dough you will want to put it in the oven before much time has passed. Before putting it in the oven, dust your pan with flour so that it does not stick and with a knife, make several deep slots (3/4 deep-ish) or a large cross if you are making a round loaf-this is to not essential but if you do not do so, the crust of your bread will crack as it rises and not look as pretty as it otherwise could be :) You may dust the top of your bread with flour or sprinkle seeds on top if you like to make it look fancy if you want but not essential at all. Place your loaf in the oven and allow to cook for approximately 35-40 minutes, depending on your altitude.

*if using self-rising GF flour, you may need to adjust the quantity of baking soda that you add to the recipe.

I typically mix my own flour from Teff, Arrowroot, ect.

To make the honey-rosemary bread in the background of this blog, use intuition plus approximately:
3 Cups all-purpose GF flour of choice
1 Egg
1 1/2 Cups yoghurt
1/4 Cup Honey
1 1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp ACV
1/2 tsp rosemary, more or less to taste.
Water, added gradually as needed, plus a bit more to smooth the top of the loaf before putting in the oven (optional)

Follow the same procedures as the recipe above to make your bread.

Bagels (GF, SF with subs listed to be easily made DF/CF/Egg-Free)

2 Cups all purpose GF flour blend of choice
1/4 Cup Rice flour
1 1/2 tsp xanthan gum, if needed (if your GF flour blend does not already contain this)
1/2 tsp baking powder
1/4 Cup butter or coconut oil
1/2 Cup water plus more for boiling
1 Egg (or dissolved chia seed in a few tbsp of water?)
2 Tbsp coconut sugar or molasses sugar

Preheat oven to 200C/400F. In a large bowl, stir together dry ingredients EXCEPT sugar. Add in wet ingredients and knead with both hands for several minutes, until everything is thoroughly incorporated and you have a thick dough. Divide the dough in 6 balls, rolling them in your palms. Pinch them in the middle to create holes, if desired. Fill a pot with water, about 4-6 cups worth, and add the sugar. Bring to a gentle boil and add your bagels. They will sink. Stir them constantly until they float. When they float at the top of the water unaided, they are poached and ready to be removed from the water. This step can be skipped but this is what gives bagels their outer 'glaze' and in skipping your bagels will be dryer. Now place the bagels on a parchment lined baking sheet and bake for 10 min, flip, add toppings if desired (poppyseed, garlic salt, rosemary & parmesan, cinnamon sugar-just some ideas) and bake for another 10 min. Slice, toast if desired, enjoy!