The Whole Foods Allergy Cookbook

200 Gourmet and Homestyle Recipes for the Food Allergic Family

allergy cookbook

Wednesday, January 31, 2007

Dairy free, Gluten free, Egg free, Allergen free Chocolate Fudge Frosting


With Valentine's Day around the corner, I thought this recipe might come in handy.
For anyone who missed the issue of Living Without that ran my chocolate article, here is my newest chocolate frosting recipe. It's much simpler than the one in my book. It's great on cupcakes, cake, cookies, brownies... you name it. Enjoy!

Chocolate Fudge Frosting
1 (10-ounce) package Enjoy Life Semi-Sweet Chocolate Chips
1/2 cup dairy-free, soy-free vegetable shortening*
1/8 teaspoon kosher salt
1/2 teaspoon gluten-free vanilla extract

1. Combine chocolate chips and shortening in a microwave-safe bowl.
2. Heat in microwave in 30-second increments, stirring each time until completely melted.
3. Stir in salt and vanilla extract.
4. Thoroughly whip frosting with electric mixer until it is thick and fluffy. To speed this process, place mixing bowl in a larger bowl of ice water; cooling helps set the frosting. You can also put the frosting in the refrigerator for about 10 minutes, remove and then beat.
5. Frost cupcakes or cake and enjoy.

* Tip: Try Spectrum Naturals Organic Vegetable Shortening. It is dairy free and soy free and is manufactured in a peanut-free, tree nut-free facility. As always, check with the manufacturer if you have questions or concerns.

Monday, January 15, 2007

Gluten Free, Egg Free, Allergy Free French Toast

Who would ever have thought it possible? French toast without eggs? And on top of that, with gluten free bread? One of the things I've learned in the past few weeks, however, is that gluten free bread's sponginess lends itself to lots of types of cooking. It may not always make the best sandwiches in the world, but it cooks up great!

Three day weekends inspire large breakfasts in my house. Since today was a stay-at-home day, I decided to try something new on my boys. This recipe is not for everyday (or maybe it is!), but it certainly is good. Instead of soaking the bread in an egg batter, you soak it in maple syrup, cook it in canola oil, and it makes a carmelized crusty French toast.

What you will need... I tried this with Ener G Light Tapioca Loaf. It was a great choice since it's softer and lighter than some other GF breads. However, I also tried the recipe with a regular multi-grain bread, and that worked great as well.


Gluten Free Bread, crusts cut off
Maple Syrup, 2 Tbsp. per slice of bread
2 Tbsp. Canola Oil and more as needed

Using a pastry brush, brush each side of the bread with 1 Tbsp. Maple Syrup (for a total of 2 Tbsp per slice). Stack slices on top of one another, making a tower. Cover with wax paper for five minutes, pressing down on it every so often to get the bread to absorb the syrup. Heat 2 Tbsp. canola oil in a pan over medium heat (preferably a non-stick or cast iron skillet). Cook until golden and crispy on both sides. Add more canola oil as necessary, don't cheat yourself.

Delicious served as is, or if you can eat soy, try with Earth Balance, Soy Garden, Natural Buttery Spread (not butter, just super buttery, and no, they don't sponsor me!)


And thanks for all the great comments on my last post!