Gluten Free Casein Free Recipes for Kids with Autism

My son, who is now 15, has had the Gluten free and Casein Free is a tough diet to be on and has been since he was 5. 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 eliminate 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 casein affect his brain. Be patient, be consistent, be loving and be diligent.

Milk Free but Need Sweetened Condensed Milk?

Heres a recipe I found on Cooks.com

SWEETENED CONDENSED MILK SUBSTITUTE
2 eggs 1 c. brown sugar 1 tsp. vanilla 2 tbsp. flour 1/2 tsp. baking powder 1/4 tsp. salt   Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts. http://www.cooks.com/rec/view/0,183,151170-244199,00.html

Coconut Flour and What you can do with it

http://www.tropicaltraditions.com/organic_coconut_flour.htm

Offers an extensive list of recipes you can use with coconut flour and even some video how to’s. Coconut is great for killing fungus, so the coconut oil is also good for polishing your wood furniture, but that is another post.  Here in this website you will find your fill of coconut cookies, great holiday ideas recipes for your gluten free life.  I have a quest to make everyone of these recipes and see how sick of coconut I can get.

Crispy Fried Chicken

Ingredients

• 10 chicken legs
• 1 cup melted butter
• 2 cups dry potato flakes

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9×13 inch baking dish, skin side up.
3. Bake at 400 degrees F (200 degrees C) for 1 hour.

Gluten Free at Whole Foods

Gluten free stuff has been popping up all over the place. With so many people starting to blog about it Big companies are now getting involved like, Betty Crocker, Progresso Soups and many others. Whole Foods posted this link for Buckwheat. http://blog.wholefoodsmarket.com/2011/01/break-boredom-with-buckwheat/ Here is a clip of what it says. 

“It’s not wheat; it’s buckwheat!” I can’t tell you how many times I have said that to nervous people who have just learned that they can’t eat wheat. In fact, not only is buckwheat not wheat, it’s not even a distant relative. It’s a seed from the rhubarb family. But, like wheat, it can be used in all kinds of recipes, and it has plenty of good taste and good benefits. In my youth, buckwheat was something that came on occasion in pancakes on a restaurant menu. Now-a-days, it is far more readily available in its many diverse forms:

• Groats – the hulled whole, raw kernels
• Kasha – toasted buckwheat groats – a popular, tasty way to eat buckwheat! (Toasting adds flavor and aroma to naturally bitter, unprocessed groats.)
• Flour – great in many favorite recipes
• Noodles – called Soba in Japan
• Breakfast cereals – hot and cold

Cookie Dough Dip for fruit like apples

Ingredients

• 1 cup hot water
• 1 tablespoon raisins
• 1 pinch ground cinnamon
• 1/4 cup unsweetened applesauce
• 1 1/2 tablespoons peanut butter
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup
• 1/2 teaspoon canola oil
• 1 teaspoon ground cinnamon
• 1 tablespoon ground flax seed
• 1 (15 ounce) can garbanzo beans, drained
• 1 tablespoon instant oatmeal
• 1 tablespoon shredded coconut

Directions

1. Pour the hot water over the raisins and cinnamon. Let stand for 10 minutes, then drain, and set aside.
2. Place the applesauce, peanut butter, vanilla extract, maple syrup, canola oil, and ground flax seed in the bowl of a food processor; process until smooth. With the motor running, slowly add the garbanzo beans, drained raisins, instant oatmeal, and coconut. Process until the mixture is smooth or to your desired consistency.
3. Recipe from all recipes.com

Garbanzo Burgers

From All recipes.com I got this recipe:

Ingredients

• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 red bell pepper, finely chopped
• 1 carrot, grated
• 3 cloves garlic, minced
• 1 red chile pepper, seeded and minced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon tahini paste
• salt and black pepper to taste
• 1 teaspoon olive oil (optional)

Directions

1. Place garbanzo beans in the bowl of a food processor with bell pepper, carrot, garlic, red chile pepper, cilantro, tahini, salt, and pepper. Place the lid on the food processor, and pulse 5 times, then scrape the sides, and pulse the mixture until it is evenly mixed. If the mixture looks dry, add olive oil.
2. Refrigerate garbanzo bean burger mixture for 30 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with parchment paper or lightly grease with cooking spray.
4. Shape the chilled garbanzo bean burger mixture into patties.
5. Bake 20 minutes, then carefully flip burgers and bake 10 more minutes, or until evenly browned.

Have fun making a veggie burger with no meat or wheat!!

Betty Crocker Gluten Free

Betty Crocker now made a gluten free bisquick. It makes really good chicken tenders and the recipe is on the box. I just added in some garlic salt, coconut, and chilli powder. Serve with Ranch dressing..

Chocolate Brownie Cookies

Ingredients
12 ounces (2 cups) bittersweet chocolate, chopped plus 3 oz of your favorite chocolate
8 tablespoons (1 stick) unsalted butter or margarine
3 eggs
1 1/2 teaspoons vanilla extract
1 cup sugar
1/2 cup all-purpose flour gluten free by arrowheadmills
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces (1 cup) semisweet chocolate chips
1 cup chopped pecans or walnuts (or a combination)
Directions
In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.

Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.

Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).

Set the oven to 350 degrees. Line several baking sheets with baking parchment.

Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.

Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling

Peach Horchata

Ingredients

• 8 cups water
• 1 cup white rice
• 1 cinnamon stick
• 1 peach, pitted and quartered (use frozen if fresh unavailable)
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• Ground cinnamon, for garnish

Directions

In a medium saucepan over medium heat, combine 6 cups water, rice, cinnamon, peach slices, sugar, and vanilla. Stir to combine. Bring to a boil, reduce to a simmer and cook, covered, for 40 minutes, until rice is tender. Remove from heat and let cool. Discard cinnamon stick and puree in batches in a blender. Strain through a fine mesh strainer into serving pitcher. Discard pulp, and stir in the remaining 2 cups of water. Serve warm or chilled, dusted with ground cinnamon.

Dairy Free Frosting

Ingredients

• 1 cup white sugar
• 1/3 cup water
• 1/4 teaspoon cream of tartar
• 2 egg whites
• 1 teaspoon vanilla extract

Directions

1. In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice
3. http://allrecipes.com/Recipe/Fluffy-White-Frosting/Detail.aspx