Gluten Free Casein Free Recipes for Kids with Autism
My son, who is now 13, has had the Gluten free and Casein Free diet from hell since he was 5 years old. The younger you start on your journey of ridding the body with these items the easier it will be. Your life will be much more changeling without this special diet. The diet affects his brain and outbursts for the better or it can elimiate them all together. It makes my life simpler and knowing he is healthier and happier, makes me calmer also. You can check out more on Autism with my intensive list on information of why Autism kids need this diet. Here: http://nailedtotheweb.com/nic/autism.htm . Once you get use to the diets do’s and don’t you will love to find new recipes that spark creativity and healthy nutritious foods to your child. I have gathered together this blog of fun recipes I have encountered on the web and like to share them with you. If you have other fun recipes or comments please feel free to share them and I can post them as we go. It can take valuable time and energy from you when you are not on this diet and it can take up to 3-6 months to rid the body of ways the gluten and casien affect his brain. Be patient, be consistent, be loving and be dilligent.
Pumkin Bread
I was in the mood for some good breakfast bread and this turned out really good gluten free. Just omit the flour for your gluten free alternative. Pumpkin is good for antioxidants and Vitamin K. Nutrition: http://www.healthnews.com/nutrition-diet/the-great-pumpkin-s-benefits-2050.html
Pumpkin Bread
1 large orange
1/3 cup butter, softened
1 1/3 cups white sugar
2 eggs
1 cup canned pumpkin
1/3 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup chopped walnuts
1/2 cup chopped raisins
http://allrecipes.com/Recipe/Orange-Pumpkin-Loaf/Detail.aspx
Horray for Starbucks.
Starbucks is coming out with a gluten free pastry to add to their line of tasty cakes. http://blogs.starbucks.com/blogs/customer/archive/2009/04/29/gluten-free-valencia-cake.aspx to read more about it.
Masa Chicken Muffins
Tamal Muffins
1 cup masa
1/3 cup shortening (melted)
1 tsp. spices (all purpose seasoning)
1 tsp. baking powder
1 egg (beaten)
3 cups of soy, rice or oatmeal milk
1 cup chicken (diced)
choice of green or red salsa
Spray muffin tins with nonstick spray and preheat in oven for 5 minutes.
Place masa, baking powder and seasoning in a mixing bowl and mix well. Add milk and egg and whip uniformly. Add shortening and mix well.
Place chicken and your choice of salsa in a separate bowl and stir together.
In muffin tins, spoon 1 Tbsp. masa, then 1 Tbsp. chicken, then 1 Tbsp masa.
Bake 25 minutes in a 350 degree over, until golden brown.
Serve with your choice green or red salsa.
Chef: Chef Hector Angeles
I was in the mood for cornbread muffins and I came across this unique recipe.
A visit to your local WHOLE FOODS MARKET
We recently moved to Colorado where they have these wonderful Whole Food market stores. If you are one in your area and haven’t checked them out yet set aside some time because once you are there there are so many things to look at. Most of their Gluten free items are labeled so they are easy to see. I was amazed at all they had to offer but not at cheap prices. It shows that if you want to eat healthy there is a cost. http://2momsintheraw.com/ this website was great for gluten free items. And more from the Laughing Giraffe http://www.thelaughinggiraffe.com/ . Bring your pocket book because there are items there on the gluten free list you will want to try, but isn’t your child worth it?
I couldn’t leave with out a recipe post. When you visit the laughing giraffe website you can see all the different versions of coconut macroons they carry. Wouldn’t it be easy to make some of your own and add fun ingredients?
http://vegetarian.about.com/od/vegancookierecipes/Vegan_Cookie_Recipes.htm is a website to make vegan recipes. Some of these recipes are not gluten free but you can scroll down to find the macroon one. There is only 3 ingredients.
Ingredients:
- 8 medium sized dates
- 1 banana
- 1 1/2 cups coconut flakes
Preparation:
Remove the pits from dates.
Place ingredients in a food processor, and process until smooth.
Depending on the size of the dates and the ripeness of the bananas, you may need to add more or less coconut to get the right consistency. Mixture should be moist, but not gooey.
Bake at 325 degrees 10-15 minutes, until done. Cookies will be soft, but should cook enough to have a golden brown bottom and hold togther well.
Note: Dates do contain a fair amount of natural sugar, but this recipe contains no refined or white sugar. Also, to be truly sugar-free, make sure the coconut flakes you are using do not have any added sugar. You may need to shop for sugar-free coconut flakes at a natural foods store.
| Macaroon Crispies Ingredients: | |
| 2 | Egg whites |
| 1 c | Sugar |
| 1 ts | Vanilla |
| 1/2 ts | Coconut extract |
| 1/2 c | Chopped walnuts |
| 2 c | Dry cereal (corn flakes, |
| rice crisps) | |
Macaroon Crispies Instructions:
Servings: 40 cookies In a large bowl, beat egg whites.
Gradually add sugar, continue beating until fluffy.
Add vanilla, coconut extract, walnuts and cereal.
Blend all ingredients.
Drop by teaspoonfuls onto nonstick baking sheet.
Bake at 400 deg until cookies are lightly browned.
Variation: use chopped almonds and almond extractNote* A baker suggested 300 degrees for 10 minutes. Oven temperatures do vary.More from Land o’ Lakes
http://www.landolakes.com/mealIdeas/gluten-free-cookie-recipes.cfm
| CHERRY DATE SKILLET COOKIES | 
1 Review
|
 |
Email Recipe |  |
Recipe Box |  |
 |
Rate/Review |
| 1 | cup LAND O LAKES® Butter | |
| 1 | cup firmly packed brown sugar | |
| 1 | (8-ounce) package chopped dates | |
| 1 | egg | |
| 3 | cups crisp rice cereal | |
| 4 | cups sweetened flaked coconut | |
| 1/2 | cup chopped maraschino cherries, drained | |
| 1 | tablespoon vanilla |
Melt butter in 10-inch skillet; stir in brown sugar and dates. Remove from heat. Stir in egg; return to heat. Cook over medium heat, stirring constantly, until mixture comes to a full boil (4 to 6 minutes). Boil, stirring constantly, 1 minute.
Remove from heat; stir in 1 cup coconut and all remaining ingredients until moistened. Let stand 10 minutes.
Shape rounded teaspoonfuls into 1-inch balls; roll in remaining coconut.
Recipe Tip
Substitute gluten-free crisp rice cereal and gluten-free vanilla when making this recipe gluten-free.
Fun Holiday Drinks Casien Free – Gluten free
Hot chocolate anyone? Nestle Quick Hot chocolate is gluten free and casein free (Or mostly) or you can make your own hot chocolate with Rice dream in a pan with a whisk with Hershey’s Coco and add brown sugar to taste or a raw sugar substitute. For added surprises put a couple of maraschino Cherries in the bottom with a couple drops of syrup for a twist. Get creative add a candy cane for a stir stick. Here’s a link you can adapt recipes to suit your needs: http://www.quamut.com/quamut/nonalcoholic_cocktails/page/a_js_surprise.html
A. J.’s Surprise
- 8 oz rice milk or soy milk
- 2 Tbsp chocolate syrup
- 1 tsp maraschino cherry juice
- Whipped cream for topping
- Maraschino cherry for garnish
Peach Dream
- 3 1/2 oz peach nectar
- 2 oz orange juice
- 1 splash lemon juice
- 1 splash grenadine
- Club soda
- Orange slice for garnish
Virgin Colada
- 4 oz pineapple juice
- 1 1/2 oz cream of coconut
- 1 tsp lime juice
- 1/2 cup crushed ice
- Pineapple spear for garnish
- Maraschino cherry for garnish
Gluten Free Menu Swap Link
Find more holiday ideas here: http://www.angelaskitchen.wordpress.com/2008/12/22/menu-plan-monday-december-22-2008/
List of Gluten free Blogs
This list of great gluten free blogs might come in handy. It’s full of links with great ideas: http://www.healthyfishies.wordpress.com/2007/12/27/my-favorite-gluten-free-blogs/
Banana Cream pie gluten free with a great recipe for gluten free crust!
I was searchin other blogs from the internet and came up with this blog on gluten free pie and gluten free crust. Sounds great: http://glutenfreegirl.blogspot.com/ She sounds like a great cook.
1 gluten-free pie crust (you could try this one or this one)
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
3 cups coconut milk
4 large egg yolks, beaten
2 teaspoons coconut extract
4 bananas
1/2 cup brown sugar
3 tablespoons butter (if you need this to be dairy free, use non-dairy “buttery sticks”)
3 tablespoons dark rum or kahlua
Baking the pie crust. Once you have your pie dough made, roll it out between two pieces of parchment paper to the size of the pie pan. Place it in the pan, press it in, and fill any holes with the extra dough. Spread a piece of buttered tin foil to fit snugly into the pie crust. Fill it with dried beans or pie weights. (This will prevent the pie crust from puffing up.) Slide the pie crust into a 375° oven and bake it for about 15 to 20 minutes, or until it feels crispy and baked enough for you. Take out the beans and set the pie crust aside to cool.
Making the custard. Combine the sugar, cornstarch, and salt into a saucepan on medium heat. Stir in the coconut milk, gradually, stirring all the while. When the custard has come to a boil, let it remain on the heat for 2 minutes, or until it has begun to thicken to pudding consistency. Remove from the heat.
Tempering the eggs. Stir 1/4 cup of the custard mixture into the egg yolks, stirring continuously until it is all mixed together. Pour the egg mixture back into the remaining custard. Cook on medium heat for 2 more minutes.
Finishing the cream. Remove the custard from the heat. Add the coconut extract. Stir.
Sauteeing the bananas. Melt 1 tablespoons of the butter in a large skillet. Add 2 of the bananas. Sauté for a few moments. Add the sugar. Keep flipping and sautéeing. When the sugar starts to caramelize, add the rum. Reduce the rum. It might flame — don’t panic. Stir the pan by hand. When everything looks caramelized and reduced, add the remaining butter and bananas and stir. When the butter is incorporated with the rum, take the skillet off the heat.
Finishing the pie. Pour the banana mixture into the bottom of the pie crust. Cover with the coconut custard. Refrigerate overnight, ideally.
Serve.
Makes 1 9-inch pie.
Posted by Shauna at 9:40 AM 26 comments
A nice gluten free pancake recipe book.
http://www.sansglutensvp.com/the-gluten-free-pancake-book.html I seen this link from this blog: http://www.sweetraisin.wordpress.com/2008/12/22/gluten-free-sour-dough-pancake-stack/ looks like a great book to have.
