Mild food sensitivities and severe food allergies can make cooking and baking challenging for ourselves and the ones we love. This month, we hope you can try a new (accommodating) spin on a favorite recipe!
Dairy-Free Cream of Mushroom Soup
- 2 tablespoons olive oil
- ½ pound sliced mushrooms
- 1/4 cup chopped onion
- 6 tablespoons flour
- ½ teaspoon salt
- 1⁄8 teaspoon pepper
- 14.5 ounces chicken broth
- 1 cup coconut milk
Heat olive oil in skillet and add chopped onion and sliced mushrooms. Once slightly browned, add flour, salt and pepper. Stir constantly until flour is combined with onions and mushrooms. Add chicken broth and coconut milk and cook until desired thickness. If it becomes too thick, add a small amount of water to desired consistency.
Linda Partin, Montgomery
Creamy Dairy-Free Tomato Soup
Why this substitution works: Coconut milk supplies fat for mouthfeel (tactile sensation in the mouth) while tomato acidity prevents coconut flavor from dominating.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans crushed tomatoes
- 2 cups vegetable broth
- 1 cup coconut milk
Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds. Add crushed tomatoes and broth and bring to a simmer. Cook uncovered for 20 minutes. Blend soup until smooth if desired. Stir in coconut milk and heat gently before serving.
Recipe courtesy of ACES Human Sciences
Peanut Butter Banana Chocolate Chip Cookies
- 2 ¼ cups gluten-free flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup smooth peanut butter (not the natural kind)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 2 cups dairy-free chocolate chips
Preheat oven to 375 degrees. In a small mixing bowl, combine flour, baking powder and salt. In a large bowl, cream peanut butter, sugars and vanilla. Add mashed bananas and stir. Gradually add the flour mixture to the large mixing bowl. Fold in chocolate chips. Use a cookie scoop or make cookie dough balls. Place cookies on a lined baking sheet and bake for 9 minutes, or until edges are golden brown.
Cook’s note: The trick with gluten-free baking is not to treat gluten- free flour as a 1:1 ratio to regular flour. When measuring gluten-free flour, scoop with the measuring cup but don’t fill it all the way to the top of the cup. Leave about 10% of the measuring cup empty. It doesn’t have to be exact!
Matti Lambert, Joe Wheeler EMC
Nacho “Cheez”
- 2 potatoes, peeled and diced, (Yukon Gold are best)
- 2 cups carrots, peeled and diced
- ½ cup water
- ½ cup nutritional yeast
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ to 1 teaspoon garlic powder
- ½ to 1 teaspoon onion powder
- Cayenne pepper, to taste (optional)
- Jalapenos, whole or chopped (optional)
- Salsa (optional)
Place the diced potatoes and carrots in a medium pot and cover with cold water by about 1-inch. Bring to a boil, reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
Drain potatoes and carrots, reserving the liquid, in a colander and run cold water over veggies; allow all to cool. Transfer to high-speed blender with all the remaining ingredients (except jalapenos and salsa), utilizing the reserved liquid for the water. Blend until smooth and serve immediately. Stir in jalapenos and/or salsa, if using. If the consistency isn’t quite the way you like it, try adding more water or oil. Oil makes it thicker, water makes it thinner.
Cook’s note: Best served warm. If wanting to use salsa, add after blending a little at a time, stirring after each addition, until you have the mix you want. Use this recipe as a dip or in place of cheese on pizza, in omelettes or other recipes that call for cheese (cheesy potatoes, cheese grits and pastas) by adding the cheese after cooking the main ingredients. Will keep in the refrigerator for a couple of days in an airtight container.
Christine Kilpatrick, Central AL EC
Egg-Free Southern Cornbread
Why this substitution works: Ground flax absorbs moisture and provides binding while cornmeal
maintains the expected crumb structure.
- 1 tablespoon ground flaxseed mixed with 2½
tablespoons water - 1 cup cornmeal
- 1 cup all-purpose or gluten-free flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup dairy-free milk
- 1/4 cup neutral oil
Preheat oven to 400 degrees. Lightly grease a baking dish or cast iron skillet. Combine ground flaxseed and water in a small bowl and allow it to sit for 5 minutes until thickened. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Add the flax mixture, dairy-free milk, and oil to the dry ingredients and stir just until combined. Pour batter into prepared pan and smooth the top. Bake for 20 to 25 minutes, until the center is set and edges are lightly golden. Allow to cool for 5 minutes before slicing.
Recipe courtesy of ACES Human Sciences
Dairy-Free Banana Pudding
Why this substitution works: Cornstarch thickens coconut milk into a smooth custard-style pudding without eggs or dairy.
- 2 cups full-fat coconut milk
- 1/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- Vanilla wafers, gluten-free if needed
In a saucepan, whisk coconut milk and sugar until smooth. Heat mixture over medium heat, stirring frequently. In a small bowl, dissolve cornstarch in a few tablespoons of cold coconut milk. Slowly whisk cornstarch slurry into the hot milk. Continue cooking, stirring constantly, until pudding thickens. Remove from heat and stir in vanilla. Layer pudding with bananas and wafers and refrigerate until set.
Recipe courtesy of ACES Human Sciences
The Buttered Home
Whether you are looking for healthier fare or to replace gluten-filled food in your life, we can show you how to make some simple swaps to make your favorite things. Our oven-fried pickles and homemade ranch use clean ingredients packed with so much flavor, you won’t feel like you are missing anything. For absolutely any and all gluten swaps, make sure you read your ingredient labels carefully! For more recipes like this one, visit us at thebutteredhome.com.
Oven-Fried Pickles with Homemade Ranch
Pickles:
- 2 jars dill pickle slices, drained and dried
- ½ cup almond flour
- ½ teaspoon smoked paprika
- ¼ cup grated Parmesan cheese
- 2 teaspoons dried parsley
- ¼ teaspoon salt
- ½ teaspoon chili powder
- 1 whole egg
- 1 egg white
- Avocado spray
Healthy Ranch:
- 1/4 cup sour cream
- 1/4 cup unsweetened Greek yogurt
- 1 tablespoon mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon dried chives
- 1/4 teaspoon dried dill
- 1/4 teaspoon pepper
- 1 teaspoon apple cider vinegar
1⁄3 cup buttermilk
For the Ranch, mix sour cream, yogurt, mayo, buttermilk, garlic powder, onion powder, chives, dill, pepper, and vinegar in a small bowl. Stir to combine, cover, and refrigerate for at least an hour.
Drain the pickles, pat to dry. Preheat oven to 450 degrees F. Mix almond flour, smoked paprika, Parmesan cheese, salt, and parsley together in a
medium bowl.
In a small bowl, whisk together egg, egg white, and chili powder. Dip pickle slices into the egg mixture and then flour mixture. Place in a single layer on a parchment paper-lined baking sheet that has been lightly sprayed with avocado oil. * For two jars, you will most likely need two sheet pans.
Lightly spray the tops of the pickles and bake for 7 to 10 minutes. Flip pickles and spray with more oil if needed. Bake another 5 to 7 minutes until crispy and golden brown.
