B might be allergic to wheat now as well as eggs...fun times in the Mamaababaandwoosha household...as we try to eliminate wheat too.
So, we're looking for magic recipes that taste good (for everyone not just the person with allergies), are easy and affordable to make, and have no wheat or eggs.
Magic mousse:
Only two ingredients...chocolate and water!
Gluten free, egg free bread:
really yummy, easy to make, tastes good and has good texture even after a few days. I have a loaf in the freezer and will let you know how that fares too. (update: freezes and thaws like a charm, but do not refrigerate as it will get crumbly)
Gluten-free, egg free blueberry muffins (I made a few alterations...here is the original recipe and below is my adaptation):
Mama Ethiopia's blueberry muffins
1 cup granulated sugar
2 1/2 cups (12 1/2 ounces) gluten-free all-purpose baking flour (I used Arrowhead Mills)
3/4 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries or huckleberries
Ener-g egg replacer equal to two eggs
4 tablespoons unsalted butter, melted
1/4 cup olive oil
1/4 cup greek yogurt
1/4 cup whole milk
1/4 cup warm water
1 teaspoon pure vanilla extract
Pinch of orange or lemon zest
Dash of nutmeg
Adjust an oven rack to the center position and preheat the oven to 425 degrees. Line a 1 dozen muffin tin with liners
In a large bowl, whisk together thoroughly the sugar, flour, xanthan gum, baking powder, nutmeg, and salt. Add the fresh or frozen berries and toss to coat.
In a medium bowl, mix egg replacer as directed then add butter, oil, yogurt, milk, water, and vanilla.
Whisk to combine and add the zest.
Add to the dry ingredients and stir until the batter is thoroughly moistened and smooth. My "batter" was really more like a soft dough. I ended up kneading it to combine all the flour.
Since there’s no gluten, you don’t have to worry about overmixing. Let the batter stand for 5 minutes to allow the gluten-free mix to absorb the liquids thoroughly.
Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
Bake 25 minutes (20 if using fresh berries) until the muffins are golden brown and feel firm to the touch, rotating the pan halfway through baking.
Turn out onto cooling rack. Serve warm or at room temperature.
• Makes 12 muffins.
So, we're looking for magic recipes that taste good (for everyone not just the person with allergies), are easy and affordable to make, and have no wheat or eggs.
Magic mousse:
Only two ingredients...chocolate and water!
Gluten free, egg free bread:
really yummy, easy to make, tastes good and has good texture even after a few days. I have a loaf in the freezer and will let you know how that fares too. (update: freezes and thaws like a charm, but do not refrigerate as it will get crumbly)
Gluten-free, egg free blueberry muffins (I made a few alterations...here is the original recipe and below is my adaptation):
Mama Ethiopia's blueberry muffins
1 cup granulated sugar
2 1/2 cups (12 1/2 ounces) gluten-free all-purpose baking flour (I used Arrowhead Mills)
3/4 teaspoon xanthan gum
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups frozen blueberries or huckleberries
Ener-g egg replacer equal to two eggs
4 tablespoons unsalted butter, melted
1/4 cup olive oil
1/4 cup greek yogurt
1/4 cup whole milk
1/4 cup warm water
1 teaspoon pure vanilla extract
Pinch of orange or lemon zest
Dash of nutmeg
Adjust an oven rack to the center position and preheat the oven to 425 degrees. Line a 1 dozen muffin tin with liners
In a large bowl, whisk together thoroughly the sugar, flour, xanthan gum, baking powder, nutmeg, and salt. Add the fresh or frozen berries and toss to coat.
In a medium bowl, mix egg replacer as directed then add butter, oil, yogurt, milk, water, and vanilla.
Whisk to combine and add the zest.
Add to the dry ingredients and stir until the batter is thoroughly moistened and smooth. My "batter" was really more like a soft dough. I ended up kneading it to combine all the flour.
Since there’s no gluten, you don’t have to worry about overmixing. Let the batter stand for 5 minutes to allow the gluten-free mix to absorb the liquids thoroughly.
Divide the batter evenly among the prepared muffin cups, filling them almost to the top.
Bake 25 minutes (20 if using fresh berries) until the muffins are golden brown and feel firm to the touch, rotating the pan halfway through baking.
Turn out onto cooling rack. Serve warm or at room temperature.
• Makes 12 muffins.
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