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Recipe: Vegan, Gluten-free Saltines

21 May

One thing that I miss when I’m accidentally glutened (like I was two weeks ago) or just in need of a vehicle for peanut butter or vegan cream cheese and raspberry preserves is a plain cracker. Not the seeded kind with garlic and herbs, or the springy low calorie kind. The gold-standard Saltine.

I recently found a recipe for Saltines that is gluten-free created/posted by Serious Eats, and I slightly modified that to add some additional nutritional value and ensure a flakier texture. Thus, this is a modification of someone else’s recipe, so I am giving credit to the originator here! Thank goodness for you, and for your awesome baking skills!

If only I could keep these on hand for emergencies. I love them, and so does my dog, who I ply with peanut butter cracker sandwiches.

 

Saltines, ready for the oven

unnamed

 

 

GF, Vegan Saltine Crackers

1 cup Gluten free baking mix*

1/2 cup brown rice flour

1/2 cup chickpea flour

1 1/2 tsp baking powder

3/4 kosher salt

1/2 tsp. xanthan gum

6 tbsp. cold Earth Balance ‘butter’ (stick form)

1/2 cup cold water

 

Preheat the oven to 425°F.

 

1. Mix all ingredients together using a pastry cutter and then your hands, or a KitchenAid stand mixer, as I did to make the crackers.

2. Roll dough out to at least a 1/4 inch thickness between lightly floured sheets of wax paper or using a Silpat or similar mat. (I used the GF flour mixture.)

3. Using a pizza cutter, cut dough into either squares or rectangles. Prick the tops of each with a small fork to prevent bubbles from forming during baking. Sprinkle tops with kosher salt. (If you wanted, you could also make Herb crackers by adding Herbs de Provence or another mixture at this point.)

3. Bake until golden brown and let cool.

 

*I keep a batch of Cybele Pascale’s Gluten-free flour mixture on hand, which is what I used here.

 

This is an altered version of a recipe published by Serious Eats!!  The author does not take credit for originating this recipe, only for altering it and disseminating it.

 

Recipe: Emily’s Comfort Soup

28 Jan


I invented this soup years ago after getting a flu. It’s a warm, easy to make, safe ‘comfort soup’ for those experiencing illness or just during the winter months. This summer, I’m going to try canning soup and this is on the top of my list.

Chicken and rice and chicken noodle soup devotees will be satisfied by it, too, if my memory serves me! It’s been over 13 years since I opened a can of the stuff.

You can add finely chopped Beyond Meat Grilled chicken strips to this recipe, if you’re interested in adding some additional protein or tricking a non-vegan into a healthy alternative!

 

If you are kindhearted and making this for a friend or relative with food allergies, Celiacs or intolerances, please be aware that most Vegetarian bouillons and broths are not safe for those with gluten or soy intolerances.  Rapunzel is listed because it happens to be safe. Many brands and flavors contain monosodium glutamate (MSG) or soy sauce containing wheat or modified food starch, or they are made on shared equipment.  We stock up on all versions of Rapunzel brand bouillon, which is vegan, gluten and soy free.

 

Emily’s Comfort Soup

Olive Oil

2 large leeks, cleaned well and finely chopped

3 carrots, finely chopped (I do not peel my carrots to retain nutrients)

1 cup of Arborio Rice, uncooked

8 cups of water

4 cubes of Rapunzel brand Vegan bouillon cubes (Salt-free with Herbs)

Cracked black pepper & Sea Salt (or, you can use Herbamare and add more flavor to the soup)

1 tbsp. of Celery Seed

1 tbsp. dried Marjoram

 

1. Heat about 1-2 tbsp. of olive oil in a super big, heavy-bottomed pot.

2. Add the fennel, leeks, and carrots and saute for 3-5 minutes on medium heat.

3. Add the rice, just as you would to make risotto. If you’ve used too little oil, you’ll need to add some to prevent sticking and burning.

4. Cook the rice and veggies until the rice is translucent.

5. Add all of the water, Rapunzel brand Vegan bouillon cubes, and spices. Bring to a low boil and cover, until the rice is fully cooked. Let cool and adjust spice to taste while warm!

The author of this blog gives full credit to other cooks, authors, etc. when reproducing recipes she has not created; when quoting research or other nutritional information; and when mentioning specific trademarked products and brands. She respectfully asks that her readers do the same when reproducing her own original recipes!
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