Recent Posts by lisachalfant

Topic: Chef Central / Margarine

I did some research and here is what I came up with. it appears there are no “soy free” margarines but this is a recipe using soy free shortening to make margarine. Hope it helps!

Lisa

Soy-Free Margarine!
Recipe by Melissa Taylor

Margarines on the market contain soy, even if it’s not listed in the ingredients. For those who must avoid soy, there is apparently no commercial margarine on the market that is safe. For years many people with soy allergies have been going without margarine after a soy-free brand added hidden soy. With a new shortening on the market, you will have the ability to make a soy-free version of margarine!

1 cup soy-free shortening (Spectrum has a brand that (at this time) is 100% palm oil)
1/2 teaspoon salt
1/2 teaspoon safe artificial butter flavor (add an extra 1/8 teaspoon for a stronger taste) (Read ingredients carefully and find a brand that is suitable for you/your child. Some contain real butter—so make sure you know what the ingredient names mean! It is also important to contact the company and find out what the flavorings and other ingredients in the product are derived from.)
3 drops yellow food coloring (optional)
1/8 teaspoon xanthan gum

• Melt shortening in the microwave until it is just liquefied. This will take about one minute.
• Pour the melted shortening into the blender, and add all ingredients. Whirl ingredients in the blender for a while, thoroughly blending together. The mixture will take on a frothy appearance.
• Pour liquefied margarine into a margarine tub or other small container, and place it in the fridge. It will take a while for it to harden.

Topic: Allergy Support Group / Question about yeast

Rice Bread

Wet Ingredients:
2 large eggs, beaten (could use EnerG egg replacer)
1 cup milk (any kind of milk, almond, etc)
2 T light, cold pressed oil
1-3 T honey or 1 1/2-2 T maple syrup

Dry Ingredients:
2 1/2 cups brown rice flour
1/4 cup tapioca flour or amaranth flour
1 tsp cream of tartar
1/2-1 tsp baking soda
1/2 tsp sea salt
1/4 tsp allspice or cinnamon

Preheat oven to 350. Beat the eggs well, add the rest of wet ingredients and mix well. sift the dry ingredients in a separate bowl then slowly add them to wet ingredients beating briskly with a wire whisk. Pour batter into a lightly oiled and floured bread pan and smooth top of batter so it is evenly spread. Bake 45-50 minutes. When bread is well browned remove from oven and let cool for 15 minutes before slicing.

Topic: Allergy Support Group / Egg replacement

Oh, that’s good to know about the applesauce for the meatloaf. I love making meatloaf and meatballs for the kiddos. Wasn’t sure how I was going to do it without the egg. I have used quinoa to replace breadcrumbs before to make meatballs. They turned out a little crunchy. The kids liked them though.

Topic: Allergy Support Group / Egg replacement

I made a gluten, soy, dairy, egg free bread yesterday. I used 1 tsp. baking powder, 1 T liquid, and 1 T vinegar instead of egg. It turned out fine! Not a whole lot of taste to the bread but the outside was crunchy and the inside was nice and soft. It really had a nice texture so I would say that the baking powder and vinegar works in baking products just fine. On a side note, I went to Kroger today and asked if they had Ener G egg replacer and they said they were discontinuing it but had some in the back. I got two boxes of the stuff for a dollar a piece. It looks like it will last a long time too. I’m glad I asked!

Topic: Allergy Support Group / newbie

Hey,

Thanks guys! I’ll look into a co-op. I have 3 boys who will eventually be 3 teenage boys having a large freezer probably be something we need in the future anyways. I haven’t thought of canning my own tuna. What a great idea!

Pumpkin seeds have 19 grams of protein in 1/4 cup! Wow!

Thanks again for your help!
Lisa

Topic: Allergy Support Group / Egg replacement

I’ve been researching this and haven’t tried any yet so I’m not any help there but here are some things I found I am going to try:

1)Replace each egg with 1 tsp. baking powder, 1T liquid, 1 T vinegar

2)Replace each egg with 1 tsp yeast in 1/4 warm water

3)Replace each egg with 1 1/2 T water, 1 1/2 T oil, 1 tsp baking powder

4)Replace each egg with 1 packet plain gelatin, 2 T warm water

I also saw that in quick breads or sweet baked items you can use 1 banana to replace each egg.

If you try any of these let me know how it goes!

Lisa

Topic: Allergy Support Group / newbie

Hi,

I was wondering if someone could offer some cost effective protein options for me. I am allergic to eggs and b/c of my hypothyroidism (and stomach issues) I am supposed to avoid gluten, soy, and dairy. My doctor wants me to try to increase my protein intake but I am not a big meat eater. I’m not vegetarian but meat for breakfast just doesn’t sound good and organic, antibiotic/hormone free meat is expensive. Before I found out I was allergic to eggs I used eggs as away to get in some inexpensive protein. I also would do whey protein powder (now I can’t b/c of the dairy) Got any advice?

Thanks,
Lisa