Saturday, January 7, 2012

New Year, New You series and blog postings

There are so many exciting things going on in the blogosphere this month that I couldn't resist sharing with you in case you haven't already signed up to receive all this helpful and healthy information!

Over at The Balanced Platter we are helping you start 2012 balanced, healthy, and gluten-free.

Hallie and Lexie are hosting a fabulous month to help you start a new year; every Thursday in January, different bloggers will share their healthier recipes and tips.

Lastly, I am thrilled to be hosting Naomi Devlin’s Go Ahead Honey, It’s Gluten-Free event. This month I am asking you to share foods that heal. I think that’s going to be an easy one since we are all focusing on tips, ideas, and resources that will only bring our tummies, our minds, and our bodies, the nourishment we need.

I want to know what foods bring healing to your mind,
your body, and your soul.

Top 30 GF sites to Follow in 2012

This was such a great post, that I had to share it with you. It's from the CeliAct Blog - as it so boldly states below:

best_gluten-free_blogsThe gluten-free world grew tremendously in 2011.

As more people go gluten-free (from those with celiac disease, to the gluten intolerant, to people trying to improve other digestive and GI issues, all the way to those who are trying a gluten-free diet as a potentially more healthy alternative), there is more help than ever regarding the gluten-free diet.

There are TONS of blogs and sites that we follow. We recommend setting up an RSS feed (see Google Reader) or another system so that you can check all (or the handful you like best) easily. It can really help to get as many opinions and ideas from these bloggers as possible.

Another easy way to follow the ones you like is to join Twitter and follow the people below. You don’t need to Tweet if you don’t want – just follow the people below, and they’ll give you all the info you need right in your feed! And, most of them are VERY easy to start conversations with by simply asking them questions there…

(If you are on Twitter, or decide to join, make sure you send us an @ message. Tweet “@CeliAct Hey guys, love the blog!”, or ask us a question, and we’ll be sure to link up with you!)

Since there are so many, we won’t give the rundown of why each is so great in its own. We’ll let you decide what you like. Without further ado, here are the best gluten-free blogs, websites, and Tweeters to follow in 2012:

Thanks to all of you bloggers and Tweeters for continuing to provide great resources for the celiac and gluten-free communities! We look forward to your continued contribution in 2012.

Sunday, January 1, 2012

Kitchen Makeover

If you've just heard the words, "You need to go Gluten Free" and have no idea exactly what that means or where to begin, this blog is for you. I totally understand the overwhelming feeling that rush over you as you realize there's a whole new word with terms to learn and foods to buy and things not to eat that you never knew before now. Please know that things will get easier and soon you'll be navigating in this Gluten Free world like a pro. Until then, start simple. Think simple. And the transition will be

One of my main rules to follow is to make a plan BEFORE you take action. And know how you're going to REPLACE the foods you are REMOVING. I know your physician may have said, "Go home and never eat gluten again." Well, I can tell you from experience, that the saying is 100% true: "If you fail to plan, you plan to fail." So I always suggest to take a couple days to plan your steps of action. This also allows your feelings to settle down and catch up a bit before you purposely tip the boat over again. You'll feel much more in control than you did when you heard those life-changing words. You'll have a sense of confidence that you know what you're doing....even if you don't...and your first few steps into Gluten Free will be firm and steady instead of like walking on an ice-covered mountain trail going downhill with a 80-pound dog on the leash (just did that so I kinda know how well that goes).

There's plenty of older posts which talk about going gluten free and I love Karina's helpful tips over at This post is about how to clean out your cupboard. How to "purge your pantry."

Plan to set aside 90 minutes - 2 hrs to begin your journey into a new, healthier you. This will not be hard and will actually be somewhat enjoyable as you think of how you used to feel compared to how you'll soon be feeling. The foods you'll be discarding are actually poison to you and they must go. "Let food be thy medicine" is also another one of those very true sayings. And if some of the food you're eating is just the opposite, then try saying your good-byes with a smile. :)

1. Throw away any item that you have a sensitivity to - wheat, gluten, corn, soy, dairy, etc... As you throw it away, mark on the grocery list the item you will need to replace the food you just removed. For instance, if you are removing your cow's milk, ensure you jot down to replace it with a non-dairy milk (almond, coconut, hemp, etc...). If you just threw out gluten pasta, then you'll need some gluten-free pasta. If you are removing potato chips, jot down you'll replace them with rice, bean, or veggie chips, gluten-free pretzel sticks or another healthy snack option. Something you'll be content eating when your belly starts rumbling. There is no reason you have to starve no matter how many allergies/sensitivities you have.

2. While you have the trash can handy, I suggest you make the choice to throw away the products filled with refined sugar - and even those panned in cans and plastic containers or are made with artificial flavorings, pesticides, and chemicals - if you want to "go big" on this journey to health. While many know pesticides aren't good for us, I don't believe many realize just how deadly sugar is. If you'd like to know more, please check out this post by Heidi over at I think you'll be convicted and convinced that sugar, too, needs to go. There are many flavors of stevia which work well as a replacement for sugar and date, coconut/palm sugar, and agave nectar are other healthy options.

3. Once your pantry, cupboards, and refrigerator are nearly bare, it's time to make a trip to the grocery store. This is where things can get really, really tricky and downright difficult if you haven't prepared for the trip. I have been known to spend hours in the grocery store reading every label only to walk out in tears, leaving a nearly empty grocery cart behind. If you have the time before - like on one of those transitional planning days - check out gluten free items online at places like the Gluten Free Mall, Navan Foods, or Vitacost. You'll have a better idea of what you'll be looking for in the stores - or may find it just as easy to order online. Vitacost has great prices. :) You may also want to check-out some allergy friendly, gluten-free blogs for recipe ideas if you're really adventurous.

My suggestion, which I learned from The Gluten Free Goddess, Karina, is to start choosing foods which are naturally gluten free (see older posts). Don't worry about making casseroles or full-blown dinners with desserts at first. Think simple. That's the key. Choose raw nuts, organic meats, fresh fruits and veggies. Stay out of the middle aisles of the grocery store! That's where the trouble lies! Stay along the outside aisles as that's where most of the fresh and healthier food choices are. And, believe it or not, you will not starve eating fresh and healthy! In fact, you most likely will feel more alert and energized than you have in a very, very long time!

As time goes on, you'll become more familiar with your food sensitivity list and the gluten free lifestyle. As you do, you'll naturally become more adventurous with your food choices and desire to cook a variety of new and different things in your kitchen. I know I have. As I've gone through the various stages of grieving on a couple of different occasions, I have finally come to the stage where I have embraced this gluten free lifestyle to the fullest. Sure I try some recipe and it is super-yucky and it gets thrown out after one bite. But I must say those times are fewer and farther between these days. I also have learned to modify just about every recipe to fit my personal set of allergies and desire to be as healthy as can be - ie, sugar free as well.

Dairy Free Dairy!

I recently learned of some new products available to those who are lactose intolerant (which is different from being allergic to the protein in the milk, which is a casein sensitivity). There are very specific kinds of dairy which are unlikely to cause any symptoms to those who are lactose intolerant - and maybe for some of those who have dairy sensitivities! This is what I learned:

There are three critical things you want to look for in dairy products:

1) Must be raw or very low-temperature pasteurized
Raw dairy contains all its living enzymes and probiotics, so it is MUCH easier to digest since it partially digests itself. (quite simply - it contains lactase enzymes which break down much of the lactose in the yogurt or milk before you drink it, and lactose intolerance is often no longer an issue!)
Amasai cultured dairy from grassfed cows

2) Must be 100% Grassfed (Greenfed)
Industrial (conventional) cows, even organic ones, are fed grains like corn, not grass which is what they are suppose to eat. The grains cause inflammation in the cow's body and in turn this causes inflammation in YOUR body, resulting in allergies, congestion, skin rashes, ear infections in kids, etc.

3) Must be from A-2 Heirloom cows
The dairy cows in the US are primarily of the A-1 breed and the proteins in their milk contain a hard to digest and inflammatory Alpha Beta Casein. Yet in Europe, dairy cows are mostly of the A-2 breed and their milk does not contain this problematic protein. Goat milk dairy is also A-2 milk, which is why it is commonly recommended for the lactose intolerant.

So where can you find raw dairy products from organic A-2 cows that are 100% grassfed?

Beyond Organic! It's a farm founded by a natural health expert, and New York Times Best Selling author, Jordan Rubin.

Jordan Rubin, Annika Rockwell: Beyond OrganicWho is Jordan Rubin and Beyond Organic?

Many of you may know Jordan Rubin, CEO of Garden of Life, and author of The Maker's Diet. Jordan's own personal health challenge sent him on a mission to discover great quality HEALTHY food. His realization that such healthy food was not readily available to the public led him to start his own organic farm and share his message of building a healthy lifestyle.

Jordan's company, Garden of Life, was founded over a decade ago and has rapidly become one of the leading nutritional supplement companies in America. His goal is to "transform the health of the nation one life at a time."

Beyond Organic Foods Include:

  • Really Raw Organic CheeseAmasai: Drinkable cultured dairy beverage with 30 strains and 100 billion probiotics. ($37.50 per six pack, or 20% off with "Preferred Customer" membership.)
  • Really Raw Cheese (never heated past 101 degrees)
  • 100% Greenfed Organic Beef (hamburger and hot dogs packed with CLA and omega-3s)
  • Certified Organic Dark Chocolate with probiotics and omega-3s (non-GMO)
  • SueroViv - natural whey sports drink with eletrolytes, aminos, antioxidants, probiotics.

How to Shop at Beyond Organic
Shop online and have them shipped right to your door! These foods are NOT available at the health food store.

1) Purchase foods (at retail prices) from my Beyond Organic distributor website:
Click here to start shopping ("Retail>Buy Now")

OR, save money and Become a "Preferred Customer" of Beyond Organic for $19.95 per year, and receive a 20% discount on all Beyond Organic products.

Preferred Customer Beyond OrganicAmasai cultured dairy from grassfed cows

For inquiries about Beyond Organic foods & beverages: Tel (866) 993-2739

Thursday, December 1, 2011

Home for the Holidays - Gluten Free Style

Welcome to Home for the Holidays … Gluten-Free Style, hosted by Shirley at gfe—gluten free easily!
Please join me, Shirley, and 23 other gluten-free bloggers as we make the recipes that mean both home and holidays to us.
In addition to the recipes that say Home for the Holidays, we’ll also be hosting giveaways of the resources you value the most … cookbooks, resource books, apps, and much more.
This event will take place from Monday, November 28 through Friday, December 23. The daily giveaways will be announced each day and there will be a quick turnaround on entering so please follow along closely.

The Lineup for Home for the Holidays…Gluten-Free Style:
Monday, 11/28–Your host, Shirley Braden | gfe–gluten free easily
Tuesday, 11/29–Diane Eblin | The WHOLE Gang
Wednesday, 11/30–Heidi Kelly | Adventures of a Gluten-Free Mom
Thursday, 12/1–Ali Segersten | The Whole Life Nutrition Kitchen
Friday, 12/2–Sunny Busby | And Love it, Too!
Saturday, 12/3–Stacy Toth | Paleo Parents
Sunday, 12/4–Maggie Savage | She Let Them Eat Cake
Monday, 12/5–Melissa McLean Jory | Gluten Free For Good
Tuesday, 12/6–Kim Maes | Cook IT Allergy Free
Wednesday, 12/7–Alexa Croft | Lexie’s Kitchen
Thursday, 12/8–Brittany Angell | Real Sustenance
Friday, 12/9–Elana Amsterdam | Elana’s Pantry
Saturday, 12/10–Kelly Brozyna | The Spunky Coconut
Sunday, 12/11–Ricki Heller | Diet, Dessert and Dogs
Monday, 12/12–Iris Higgins | The Daily Dietribe
Tuesday, 12/13–Stephanie Fourie | Gluten Free by Nature
Wednesday, 12/14–Jules Shepard | Jules Speaks Gluten Free
Thursday, 12/15–Silvana Nardone | Silvana’s Kitchen
Friday, 12/16–Heather | Gluten-Free Cat
Saturday, 12/17–Carol Kicinski | Simply…Gluten Free
Sunday, 12/18–Alisa Fleming | Alisa Cooks
Monday, 12/19–Linda Etherton | The Gluten-Free Homemaker
Tuesday, 12/20–Gigi Stewart | Gluten Free Gigi
Wednesday, 12/21–Zoe | Z’s Cup of Tea
Thursday, 12/22–Lillian Medville | Lillian’s Test Kitchen
Friday, 12/23— Wrapping it up with Shirley Braden | gfe—gluten free easily

Saturday, November 12, 2011

How to have a Happy GFree Thanksgiving

This was taken from Heidi over at  It is an amazing post!!  She did an excellent job gathering and linking all this information just so others could know how in the world they, too, could eat and be happy on Turkey Day.  Please enjoy the tips and recipes you find here and have a HAPPY G-FREE THANKSGIVING!!

Whether you’re newly gluten-free or a seasoned veteran, there is always something new to be learned in this lifestyle.  Being gluten-free certainly keeps you on your toes, whether its the sudden (and unannounced) ingredient changes in processed foods or the serious concerns over cross-contamination of naturally gluten free grains.  Nope, the gluten-free diet is FAR from boring, especially when it comes to all the delicious food you can make!
My underlying approach to this blog is to show my readers how to make ingredient substitutions for any dietary need.  You give someone the necessary tools for successful {whatever-free} cooking and baking and you give them the world.  I can share my family’s favorite Thanksgiving recipes (and I will), but more importantly, I want to share the individual ingredient substitutes that my mixed-diet family really enjoys, so you can modify your family’s favorite traditional recipes in a way that everyone will enjoy them (gluten-free or not).  Thanksgiving is about coming together, enjoying great company and delectable foods…that’s what tradition is all about!
My first gluten-free Thanksgiving six years ago, was nothing short of a fiasco; the dressing was mushy, the gravy had the texture of something that belonged in a Kleenex tissue and the green bean casserole was, well – suffice it to say, inedible.  The situation was so bad, I did the worst thing imaginable…I cheated (which was easy to do since the rest of my family was eating the gluten-filled versions of my copycat failures).
Whatever you do, Do. Not. Cheat. (little sister, I’m talking to you specifically).  Even if you don’t feel any outward symptoms of being glutened (like myself), it is critical you understand that even the tiniest crumb of gluten has the power to ignite an immune response within your body that can take 4 months or longer to calm down.  Is one meal really worth that kind of serious damage?  Absolutely not!
That being said, life is too short to eat bad tasting food, so riddled throughout this post are my cooking tips, recommendations for ingredient substitutions and Thanksgiving favorite recipes from myself and my fellow bloggers (including recipes that are free from: corn, dairy, eggs, grains and refined sugar).  Last but certainly not least, we’ll share tips for navigating this holiday season’s social gatherings.  Are ya with me?  Good!  Now go grab yourself a warm beverage and let’s get to it! :-D
Let’s Talk Turkey
First, you need a turkey.  Sounds simple enough right?  Well, as with all things gluten…it has a funny way of sneaking into things.  Remember to read labels and if wheat is a hidden source of an ingredient, it must be listed on the label.  Barley and Rye however, do not need to be listed because they are not one of the top 8 allergens.  In my six years of being gluten-free, I’ve never come across any “hidden” rye, but barley is a different matter.

Hidden Sources of Barley

Malt or Malt Flavoring
Caramel Coloring (usually made from corn but *could* be made from barley and barley does not have to be listed on the ingredient list since it’s not one of the top 8 allergens (but companies will often disclose if barley is the source).
Read more about Barley Malt Ingredients in Labeled Gluten-Free Foods,Barley Enzymes in Gluten Free Products and from Tricia Thompson, MS, RDover at Gluten-Free Dietician.
Another important note is that the Sandwich ELISAs used for determining gluten content in food cannot adequately quantify gluten that has been highly hydrolyzed and one of the tests can underestimate barley protein. Read more from Tricia Thompson, MS, RD here.
That all being said, I’ve never come across a Turkey that wasn’t “gluten-free” but cross-contamination is always a possibility.   I think the bigger concern are the gravy packets included with some turkeys.  I would recommend throwing that out and make your own gravy instead, it’s really quite easy and tastes so much better.
I grew up on Butterball turkeys (you can read Butterball’s gluten statement here, question #4), but last year I made the switch to Mary’s Free Range Turkeys because there aren’t any flavorings, preservatives, irradiation, growth hormones or other funky ingredients to worry about.

Gluten-Free Turkey List

To Brine or Not to Brine, That is the Question

If you go with a mainstream turkey, such as a Butterball or Honeysuckle White, you won’t need to brine the turkey because water and flavorings have already been added to the bird.  Should you decide to go with a free-range turkey however, it will be VERY IMPORTANT for you to brine the turkey before roasting it, otherwise it will turn out drier than the Mohave desert.  And free range turkeys aren’t cheap my friend, so be sure to brine that turkey!
I use this turkey brine recipe and we love it (only I use Kitchen Basic’s Turkey Stock in place of the vegetable broth).  What I like about that turkey brine recipe is that it doesn’t call for any sugar (unlike many brine recipes).  After the brine has cooled, I pour it into a clean 5-gallon bucket (which you can buy at a hardware store) and place the thawed turkey in, breast side down.  Once that is all set up, I place the bucket in the refrigerator that I have in our garage (after I’ve removed a few of the shelves) and allow the bird to soak for 2 to 3 days.  If you don’t have the refrigerator space, you can also use a cooler, just be sure to monitor the temperature and keep it at 40° F. (add ice as needed) to prevent spoilage.  For another method, check out How to Brine a Turkey over at Savory Sweet Life.

Roasting the Turkey

I’ve been following Alton Brown’s recommended method for roasting a turkey for the past couple years and it not only makes the most perfectly browned skin, it caramelizes the turkey drippings, so you get a darker gravy.

Flip the Bird!

After cooking the turkey at 500° F. for 30 minutes and adding the aluminum foil triangle as Alton recommends, I do one other thing: I reduce the heat to 325° F. and flip the bird over (breast side down) on the roasting rack so the fat and juices from the bottom of the turkey trickle down to the breast meat (I picked up that idea over at

Gluten-Free Dressing/Stuffing

Once you have your turkey situation square, it’s time to move on to the dressing/stuffing.  Remember, if you have the right substitutions, you can make anything you want and never feel deprived.
Gluten-Free Ingredient Substitutions
There are two products that I have found to be essential in recreating my family’s Thanksgiving recipes:
Ener-G Light Tapioca Loaf is actually the bread I used to eat before Udi’s and Canyon Bakehouse came along.  Warning: this bread is not edible straight of the bubble wrap it’s packaged in (makes a great prank on unsuspecting gluten-eaters though, LOL!).  You must toast this bread before eating it!  Even though Udi’s and Canyon Bakehouse make some awesome gluten-free sandwich breads but I’ve found that they don’t do as well in dressing recipes. At least not in my recipes which call for a good amount of liquid to be added and the gluten-free “sandwich breads” tend to breakdown and become mushy and grainy in texture.
Heidi’s Gluten-Free Southern Cornbread Dressing  **for a CORN-FREE version of this recipe, try substituting mock cornbread
*GRAIN-FREE Options: This will be my first grain-free Thanksgiving, so I’m going to try making the sage dressing (a small batch for myself, since my little one is allergic to eggs) using one of my friend Elana’s bread recipes over at Elana’s Pantry: either her Paleo Bread or Gluten-Free Bread 2.0.  Elana’s Cranberry Apple Stuffing looks delicious too.

Gluten-Free Turkey Gravy

When it comes to turkey gravy, I’m terribly biased: How to Make the BEST Gluten-Free Turkey Gravy
*GRAIN-FREE Options: You can always use arrowroot to thicken the gravy, but I’m not a fan of the texture of starch-thickened gravy (just be sure to make a slurry with water or stock first!)  My plan is to try Elana’s creative recipe for Herb Gravy over at Elana’s Pantry.
If making your own gravy ain’t your cup of tea, you can read my 2009 reviews of a few gluten-free store bought gravies.

Gluten-Free Dinner Rolls

Also check out Jeanne’s Gluten-Free Dinner Rolls over at The Art of Gluten Free Baking.  Jeanne is my go-to gal for all things gluten-free baking.   (Jeanne was the inspiration behind the gluten-free powdered donuts and her Tres Leche Cake is to die for…speaking of which, I really need to try making that cake dairy-free!)

Mashed Potatoes

Wanna know the simplest trick for making the BEST mashed potatoes ever?  Find out in my post forEventually Instant Dairy-Free Mashed Potatoes!

Don’t eat potatoes?

Try Sunny’s Twice Baked Vegan Mashed Paleo Potatoes over at And Love It Too!

Gluten-Free Green Bean Casserole

If you are newly gluten-free, I’ll just take a guess at what you’re craving most: Green Bean Casserole!  Yep, I did too.  So much so, I OBSESSED over finding the perfect gluten-free condensed mushroom soup recipe for TWO YEARS so I could have my beloved green bean casserole again.  2009 was the first (and last) year I’d had “real” green bean casserole since my diagnosis in 2005 and guess what?  My kids wouldn’t touch it, they wanted green beans almondine instead, LOL!  How weird is that?  Turns out, they don’t dig “foods that touch.”  BUT if I really wanted it, I could still have it and that is the point, right? Right!
Gluten-Free Ingredient Substitutions
*For Dairy-Free: I definitely recommend trying the recipe in Go Dairy Free: The Guide and Cookbook (Alisa’s recipe is not gluten-free, so just be sure to use your favorite gluten-free flour blend).  This is the recipe I’ve been using since we went dairy-free and it’s delish, you can see a picture of it here.
Now that you have the right gluten-free substitutes, you can just follow the recipe for Campbell’s Green Bean Casserole (we never added soy sauce growing up but if you do, just make sure it’s gluten-free soy sauce).

More Gluten-Free Side Dishes

Green Beans with Balsamic Onions from Simply Gluten-Free
Green Beans with Shallots and Mushrooms from Two Sisters Gluten Free
Candy Carrot Coins from Gluten Free Easily
Cold Green Bean Shallot Salad from Cook IT Allergy Free
Cane Sugar-Free Cranberry Sauce from Whole Life Nutrition Kitchen (this is what I make and it’s awesome).
Fennel and Red Onion Salad from Book of Yum

Peter, Peter, Pumpkin Eater

I hate making pie crust, even before going gluten-free.  Pie crust and Heidi Kelly definitely just don’t belong in the same sentence.  I’m the type of person who wants her pie crust to look Martha Stewart worthy and in order for that to occur, one must possess a certain level of patience.  Sadly, I do not fit the bill in that regard!  The few times I’ve actually tried making my own pie crust, I used this recipe forGluten-Free Pie Crust by Bette Hagman and it was delicious…albeit very ugly. ;-)
If dairy and eggs are allowed in your diet, Whole Foods makes a really good pre-made gluten-free pie crust and they also have a recipe for one on their website.  This crust would be great for someone who is making a pie for a friend or family member on the gluten-free diet, no flours to buy and a little less risk for cross-contamination.
Last year was my first year sans pumpkin pie (we were newly egg-free), but all was not lost once I discovered Elana’s Vegan and Gluten-Free Pumpkin Custard (my kids absolutely LOVE this stuff!).

More Pie Crust (and Pumpkin) Recipes:

Pumpkin Pie Foolery from Lexie’s Kitchen (also dairy-free and egg-free)
Grain-Free Pumpkin Pie and Pie Crust from The Spunky Coconut (also dairy-free, egg-free and no-bake)
Grain-Free Almond Flour Crust from Elana’s Pantry
Gluten-Free Pie Crust from Johnna’s 52 Sweets
Gluten-Free Pecan and Oat Crust from The Witchy Kitchen
Gluten-Free Pumpkin Chocolate Chip Cookies from Beyond Rice and Tofu (these are melt in your mouth delicious).
Gluten and Grain-Free Pumpkin Muffins from Glugle Gluten Free (these would be great to nosh on during the Macy’s Thanksgiving Day Parade!)

Don’t Like Pumpkin?

If you have an “Uncle Norm” in your family (I do: my dad), try one of these recipes instead!
Candied Apple Cranberry Upside-Down Cake from Cook IT Allergy Free
Toffee Pecan Apple Streusel from Cook IT Allergy Free
Pear Cranberry Almond Crumble from Simply Gluten Free

Helpful Dairy-Free Substitutes

Heavy Cream: use an equal amount of Cashew Cream, canned Coconut Milk, So Delicious Original Coffee Creamer or MimicCream
Whipped Cream: MimicCream Healthy Top this stuff is really good, reminds me of Cool Whip…but it contains corn and I’m allergic so now I make Homemade Coconut Whipped Cream
Cream Cheese: use an equal amount of Cashew Cream Cheese
Cream Cheese Frosting: Dairy-Free, Soy-Free Cream Cheese Frosting from No Whey Baby is spot on!
Dairy-Free Sweetened Condensed Milk from And Love it Too!
Dairy-Free Evaporated Milk
Recipe type: Dairy-Substitute
Prep Time: 5 mins
Cook Time: 60 mins
Total Time: 1 hour 5 mins
  1. Combine both coconut milks in a small saucepan and simmer over medium heat until the volume is reduced by half, or 14-ounces (the same amount as one can of dairy evaporated milk), about 1 hour.
Google Recipe View Microformatting by Easy Recipe

Egg Replacers

Eggs are tricky to replace and there’s not one hard and fast substitute.  The type of egg replacer you use will ultimately depend on the recipe (and loads of trial and error).
Print out the comprehensive EGG SUBSTITUTE CHART over at Chef in You and tape it to the inside of your cupboard (that way it’s always handy when you need it).
My two favorite egg substitutes are the following (I used a combination of both to make an Egg-Free version of King Arthur’s Gluten-Free Bread Mix):
Chia Egg Replacer
For each egg called for in a recipe (I’ve successfully replaced up to 3 eggs with this substitute):
1 tsp. ground White Chia Seeds
3 Tbs. Water
Combine and allow to sit for 5-10 minutes until mixture thickens.
Water/Oil and Baking Powder “Eggs”
For each egg called for in a recipe (I wouldn’t recommend replacing more than 2 eggs with this substitute):
2 Tbs. Water
1 Tbs. Oil
1/2 tsp. Baking Powder
Combine water and oil in small bowl or measuring cup.  Right before you’re ready to add the “egg” to your recipe, dump the baking powder into the oil/water mixture and stir to activate the baking powder.  Use immediately and get your recipe in the oven A.S.A.P.

Last Bites

How to Cook for Gluten-Free Guests from The W.H.O.L.E. Gang