Category Archives: Allergy Sensitive

Allergy Sensitive Veggie Lasagne

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If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.

You’ll Need:
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach

Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped

Other ingredients
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce

Directions:
1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.

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5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.

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6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.

Enjoy!

Allergy Sensitive Bread

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Are you looking for a healthier option for homemade bread? Are you avoiding gluten and/or dairy, soy, eggs, etc.? Whether you and your family need an alternative or you’re having house guests that need allergy sensitive foods, this bread may be your winning ticket.

We have two options for this bread. One uses eggs while the other uses Flax Milk. Experience has shown that the more egg added to the recipe, the better it will rise, and thus why a bread pan is suitable for baking. If choosing the vegan version and using Flax Milk, it is recommended to form baguettes and bake on a sheet or in a large pan.

Ingredients:
Egg Recipe                                                            
1.5 cups warm water (110F)                                
1 yeast packet                                                        
1 or 2 egg whites                                                    
1/4 cup EVOO                                                          
1 tsp vinegar                                                          
2 tbsp of ground flax/ground                            
hemp/ground chia seeds                                    
1 package of Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
~1 cup of Bob’s Red Mill All-Purpose Gluten Free Flour                            
EVOO Spray  

Vegan Recipe
1.5 cups warm flax milk (110F)
1 yeast packet plus 1/4 tsp of yeast
1 tsp sugar
1/4 cup EVOO
1 tsp vinegar
2 tbsp of ground flax/ground hemp/ ground chia seeds
1 package of Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix
~1 cup of Bob’s Red Mill All-Purpose Gluten Free Flour
EVOO Spray

Directions:
1. Place warm water or flax milk in a large mixing bowl. Use a thermometer to check the temperature is 110F.
2. Sprinkle yeast over the liquid and do not disturb for 5 minutes.
3. Add all other ingredients.
4. Mix with an electric mixer using a paddle attachment on low for 2 minutes.
5. Scrape down the sides of the bowl.
6. Continue mixing on medium for 6 minutes. 20170320_105711
7. Place about a cup of Red Bob Mill’s All-Purpose Gluten Free Flour on a solid surface/counter-top.
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8. Scoop bread dough onto the counter-top, on top of the flour.
9. Sprinkle flour to cover the surface of the dough and begin to knead.
10. Knead dough for 5-10 minutes and form a loaf or baguette.
11. Place dough on a lightly oiled baking pan.
12. Allow dough to rise in an oven that is 80-100F for 1-2 hours.
13. Bake dough in the oven at 350F for 90 minutes (or until internal temperature reaches 210F.
14. Upon removing from the oven, place bread on a cooling rack.

The four stages: Dough before rising, after rising, at end of baking, and cooling on the rack.
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The story behind this bread…
I traveled to Tampa to meet with a friend’s father, a French Artisan (as I call him). This sweet man makes homemade allergy-sensitive bread for his family (wife, kids and grand kids) every day. Because he had mastered this art and I was having continuous trouble, I solicited his help. We shared our stories, what has worked or not, and had a few laughs. At one point he shared that he used vinegar but couldn’t remember why or where he learned to do it. That’s when I shared that I am a Food Chemist and could tell him exactly why. 😉 I do believe he was pretty excited to share a kitchen with me.

One of the first questions I had was how he successfully got his bread to rise without the gluten protein. Ground flax was not enough and I was sure I needed to get the flax protein broken up and available. Though he had originally told me he just used flax and water, I quickly noticed he had a secret ingredient! Can you see what it is?

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That’s right, it’s Flax Milk! I found this new milk product at Earth Fare for $3.99.

After the discovery of this milk, the rest of the process was pretty straight forward. He does venture from the recipe on the package a bit to form a bread dough vs what looks like a quick bread mix, but that’s the only main difference.

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He has explained that the vegan bread on the left doesn’t rise as well as the egg bread on the right. And though I have now successfully made both versions on my own in my own kitchen, mine still are not as amazing as his. But I won’t complain. The family loves having homemade bread again and I’ve only made 2 successful loaves compared to his hundreds (or thousands?).

Hope you enjoy this recipe too.