With summer in full swing, you might be searching for some great baking recipes. But what do you do when you have a friend or family member who has food allergies or sensitivities? In this blog post, we are going to share a recipe that can be made allergen free, along with some tips from on how to alter recipes you already have. In addition, we are going to give you a great wine pairing that will completely compliment your delightful baked good.
Let’s get started with a few tips on altering recipes:
For most baked goods like cakes, pies, muffins and cookies, you can substitute flour 1:1 for brown rice flour, gluten free all-purpose flour or a mixture of the two. You can also substitute milk in cakes and muffins for almond milk, rice milk, or soy milk in equal parts. Some of oil in a recipe can be substituted with unsweetened applesauce or another fruit puree. Eggs can be substituted with a commercial egg substitute or with a homemade egg replacer like flaxseed (or chia seed) in water. Put 1 tbsp of ground flaxseed or chia seeds in a cup with 3 tbsp warm water, let sit for 30 minutes until it becomes gelatinous, then you will use this mixture 1:1.
Lemon Cake Recipe (Gluten free, dairy free, etc.)
- 2 1/4 cup brown rice flour
- 1 cup sugar
- 1 juiced lemon (1/4 cup lemon juice)
- 1 lemon zested
- 1 tbsp vanilla extract
- 2 eggs (or vegan egg replacer for 3-4 eggs)
- 2/3 cup oil
- 1 cup rice, almond, or soy milk
- 2 tsp baking soda
- 1/4 tsp cream of tarter
- Preheat oven 365 degrees
- Put all ingredients into the bowl- (making sure that IF you use vegan egg replacer- it is the LAST ingredient you add in (it can alter the texture). Otherwise just put everything into the same bowl. Mix thoroughly.
- Spray a pan with non-stick spray. Use some brown rice flour and lightly coat the pan with the rice flour- over the non-stick spray or canola oil if you choose to use oil instead of spray.
- Pour batter into pan.
- Bake cake for about 35-45 minutes depending on your oven- until a butter knife or toothpick inserted in the middle comes out clean. (We used a bundt pan.)
- Let sit on a cooling rack and cool completely. Then serve.
Jess’s Signature Oatmeal Cookies- Lite
- [Just under] 2/3 cup light brown sugar unpacked
- 6oz (1 regular size cup) unsweetened applesauce
- 1/3 cup cranberry juice (add a hint more if you want more moisture)
- 1/2 cup oil= 1/8 cup Earth Balance® soy free butter melted and 1/3 cup Coconut Oil melted
- 1.5 tablespoons vanilla extract
- 1 ½ cups sweetened shaved coconut
- 3 ½ cups Old Fashioned rolled oats
- 1 cup Brown Rice Flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- Preheat oven to 400 degrees.
- Measure out and mix together all dry ingredients first. (Brown sugar, chocolate chips, coconut, oats, pancake mix, cinnamon and baking soda) Mix dry ingredients together well.
- Measure out in a separate bowl (or large measuring cup) combining all wet ingredients: applesauce, cranberry juice, oil, and vanilla. Mix wet ingredients together.
- Add the wet mixture to the dry mixture and thoroughly mix the ingredients together to make a moist cookie mixture. (Do not blend: hand mix only)
- Prepare a cookie sheet, spraying with non-stick spray and measure out each cookie to be about 1 tablespoon in size each.
- Cook to desired doneness. 6-12 minutes. 10 minutes on average. Make sure they are well cooked/browned to prevent crumbling
Kappy’s Fine Wine & Spirits has a large selection of wines and spirits to choose from, so we asked our experts which wine would pair best with these recipes. They agreed that either the Gancia Asti or the Gancia Moscato d’Asti would both pair nicely with this great dessert.
You can pick up these wines and much more at all Kappy’s Fine Wine & Spirits.
Jess is a valuable member of the Kappy’s family and has been gluten free and dairy free (and limiting soy, eggs, etc) for 10 years and enjoys sharing her experiences and recipes. If you have questions about recipe altering, feel free to reach out to Jess via email @ firstname.lastname@example.org.