Bakery-style Chocolate Chip Cookies - free of the top 8 allergens

If you have followed Get Allergy Wise for awhile, you know that most of my recipes are adaptations of preexisting recipes.  I definitely need other recipes as road maps and realize how lucky I am to be able to search the web to find much of what I am looking for.  Recently acquired some parsnips but never cooked with them?  Search for recipes on the internet!  Only have carrots, onions, salsa, and a bag of rice in your cupboards?  Get meal ideas on the internet!  Seriously, we are spoiled with convenient, expansive information these days.

Despite the internet's bottomless pit of great recipes, I am still a fiddler by nature.  I can't help but play around with recipes -- sometimes a little and sometimes a lot -- to fit the needs of my milk-allergic, nut-allergic kids or to lower the sugar content, or to fulfill our family's lifestyle choice of eating more plants and less meat.

So it says a lot (and is pretty rare) when I do *not* find a thing to change about a recipe.  One such recipe is vegan author Dreena Burton's recipe for homestyle chocolate chip cookies.  The recipe is a favorite cookie recipe of mine.  When I first discovered it online two years ago, I think I made batches of it for three months straight, I was that addicted.  I love that the cookie uses oil rather than vegan margarine or shortening and also uses a good amount of maple syrup as the main sweetener.  Even Dreena's estimated bake time (11 minutes) was exactly right for my oven.  Okay, the one thing I did change was that I omit the molasses but that is because I never have any on hand.  Besides that, I couldn't find anything to change about this recipe!

I love Dreena's chocolate chip cookies but the tinkerer in me was curious.  I wondered if I might be able to do something about the wheat-based flour that the original recipe calls for.  Could I replace the flour with something that would be safe for those who are allergic to wheat or gluten-intolerant? 

I've tried the popular gluten-free flour blend of brown rice flour, potato starch, and tapioca starch.  But I seized the opportunity to go off the beaten GF trail and combine some flour alternatives that have accumulated in my pantry, flours that I must have bought after seeing recipes that I wanted to try but sadly haven't gotten to yet.  I opted for a more protein-rich mix of garbanzo flour (boy, I have a lot of that around!), potato starch, and quinoa flour.


The cookies turned out delicious!  Texture-wise and tastewise, they were very similar to the original recipe.  These cookies were able to attain a more golden brown color than when I make the original homestyle cookies.  (Perhaps the molasses that I always omit usually helps with browning?)  I think the quinoa flour adds a slight nutty flavor but this works fine with the chocolate.  And I don't know why, but big chocolate chunks elevates these cookies to another level.

Bakery-style Chocolate Chip Cookies - free of the top 8 allergens
Adapted from Dreena Burton's homestyle chocolate chip cookie recipe featured on her Vive La Vegan! blog and cookbook of the same name

Dry ingredients:
1 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup potato starch
1/2 tsp xanthan gum
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/4 tsp cinnamon
1/2 cup turbinado "raw" sugar

Wet ingredients:
1/2 cup oil
2/3 cup maple syrup
1 Tbsp vanilla extract

1 cup Enjoy Life mega chocolate chunks or 1 cup of safe chocolate, coarsely chopped
Extra sea salt (flakes are great) for sprinkling, optional

1. Preheat 350 degrees Fahrenheit.  Grease or line 2 cookie sheets with aluminum foil.
2. In a large bowl, whisk together all dry ingredients.  Make sure any clumps of flour or starch are broken up to ensure even mixing.
3. Create a well in the center of the dry ingredients.  Pour oil, maple syrup, and vanilla extract into the well and mix the wet ingredients together.
4. Gradually combine wet and dry ingredients, stirring through the dough so that there are no pockets of dry ingredients left.  The dough will be a little thin, not as sticky and thick as a typical gluten-full cookie mix.  Then stir in chocolate chunks. 
   
5. Spoon out 1 to 1.5-inch balls of cookie dough on cookie sheet. Sprinkle with additional sea salt flakes if you so desire.  Leave 2 inches of space between each cookie -- these cookies do spread quite a bit!
6. Bake at 350 degrees Fahrenheit for 10-12 minutes or until cookies begin to turn golden.  Promptly remove from oven and let cool.

I find these vegan chocolate chip cookies -- Dreena's original or this gluten-free alternative -- very easy to prepare.  We are planning to do some cookie sales this summer to raise funds for the FARE Walk for Food Allergy.   Adding chocolate chunks versus chips is a fun touch to look more professional.

The Pure Pantry Saves Valentines Day

Until this year, I think the kids still truly believed that Valentines Day was all about spending a few weeks creating lovely tokens of friendship for their classmates, and not about candy.  We thankfully still had the homemade cards, which I was so grateful for.  In fact, it was Addi's first year exchanging Valentines cards, and when the morning came, she got a bit teary-eyed over the thought of parting with her 30 painted and glittered hearts.

Who can blame her for not wanting to part with her creations?

 

 

 

 

She begrudgingly brought her Valentines cards to school, but quickly had a change of heart--yes, a change of heart--when she realized she had received 30 lovely cards, many with candy attached. 

Back at home, with all of her cards scattered in front of her, some ripped open envelopes (why is it so difficult for children to open envelopes?), and a pile of lollipops, chocolates, and other confections, I finally relented and gave her a lollipop. 

And then there were two.  Two holidays she now associates with getting a piece of candy.

She's the lucky one without food allergies, but it was heartbreaking after so many years of a strict 'no candy rule' to see the kids wanting it more and more.

As for my MFA (that would be Multiple Food Allergic) boys, I was rushing around the kitchen at 8 am on Valentines Day trying to whip up chocolate cupcakes, only to discover I was low on pantry staples like flour and sugar. 

In a pinch, I dug out one of the mixes I'd picked up at the Gluten & Allergy Free Expo last weekend.  We are not gluten-free, but we do avoid egg, dairy, and all nuts (except coconut), and it was really eye-opening to sample lots of products that were free of the top 8.  I am a gluten-free novice, but found the cake at this booth so incredibly rich and delicious that I had to buy a bag to see for myself.

The Pure Pantry Mixes at the GFAF Expo were beautiful to look at but are even better to bake with.

 

In a blind taste test, I would've never guessed that the Pure Pantry Wholegrain Dark Chocolate Cake Mix was anything free.  How they managed to get such a moist, rich, and delicious cake with a true dark chocolate taste out of this mix is beyond me.  To prepare it without egg, I used Ener-G Egg Replacer according to the directions.  I also opted for coconut oil, as I had used it in Irene's brownies, and was impressed by the results.  I liked how the directions included dietary modifications, and some recipes for frostings.

I topped the cupcakes with an egg and dairy free cream cheese frosting that I made with soy cream cheese, powdered sugar, and vanilla extract, but quickly found that the frosting wouldn't hold up without remaining chilled.  Nevertheless, frosting-less cupcakes were a hit with the boys, as well as with my littliest sweets monster.  We've been frosting them and gobbling them up for dessert in the last few days.  I've managed to eat my fair share of the two dozen I baked, telling myself I'm doing it for the good of the team.  :)

In the end, I think the spirit of card-making and giving still won out over the candy.  Addi's lollipop was never even finished before it was dumped into the compost bag, and, even after the candy came and went (into the compost bag alongside a half-eaten lollipop), the cards and memory of a day filled with love remain.

I hope you and yours had a fabulous and safe Valentines Day.

Product Review: Cherrybrook Kitchen Gluten-Free Chocolate Cake Mix

Cherrybrook Kitchen is a company co-founded and inspired by Patsy Rosenberg, who developed food allergies to milk, eggs, and various nuts in adulthood.  The husband-wife company makes allergy-friendly baking mixes with recipes created by Patsy herself.  Their products are manufactured in dedicated dairy-free, egg-free, and nut-free facilities.  They also offer some options that are gluten-free and soy-free.

I love to bake from scratch and usually make my own cupcakes using the good ol' Wacky Cake recipe or a favorite vegan vanilla recipe.  However, for my 4-year-old's recent birthday party I was planning to prepare most of the lunch myself so I knew some shortcuts would be welcome.  I decided to try Cherrybrook's gluten-free chocolate cake mix and ready-to-use vanilla frosting.

To make the cupcakes, you need to add water, oil (I used canola), and vanilla extract to the mix.  Each box can make about a dozen cupcakes.  Lucky me, I was able to get 15 cupcakes out of it.  Back in the free-wheeling days when I didn't have to buy allergy-friendly and didn't pay attention to preservatives, I would pick up a box of Duncan Hines or Betty Crocker cake mix on sale for $1 a box.  No doubt you'll never find Cherrybrook Kitchen mixes that cheap!  With one box of mix priced at about $6 and frosting for $5, you're looking at a little less than $1 per cupcake.  Not bad for allergy-friendly cupcakes as specialty allergy-friendly bakeries charge $3 or $4 per cupcake.

The cost of the mix cupcakes was a good price but the real question was whether they tasted good.  I thought the cupcakes were okay.  Not spectacular and not horrible, but just okay.  The cupcake seemed to have a nice chocolate flavor but at the same time it tasted a little chalky, as if the cocoa hadn't quite blended in with the rest of the batter.  Texture-wise, the cupcakes were on the dry side.  They were noticeably denser than a regular flour-based cupcake.  I wonder if coconut oil or Earth Balance might help to add some needed moisture into the mix.

As for the frosting, it was pretty disappointing.  Instead of having a stiff consistency, it was extremely gooey and runny right out of the jar.  My future sister-in-law who helped me frost the cupcakes found it to be challenging to keep the frosting from dripping off the sides.  The taste was okay but I wish the frosting would have been fluffier (like the picture on its label) to help showcase the candy sprinkles.

It's nice that Cherrybrook Kitchen offers this mix as there are so few options out there for people with multiple food allergies, especially wheat.  While it was far from the perfect cupcake, it wasn't completely horrible.  Next time I think I will set aside some time for my usual homemade baking.

Substitution: Gluten-Free Flour Blend

Here is one of many possible ways to substitute gluten-free, wheat-free flour in place of wheat-based flour for your baking needs.  Cybele Pascal has this blend in her Allergen-Free Baker's Handbook and I have seen the blend in other GF cookbooks and other online sites.  I have tried this blend in quick breads, muffins, cakes, biscuits, scones, and cookies so far with pretty good results.  I tried this mix to make cinnamon rolls and the results weren't so good so I need to do a little more R & D to figure out what a good GF flour blend is for yeast-dependent baking.  When I made cupcakes with this blend, they did come out pretty dense and got even more heavy after a couple days of refrigeration.  Best to consume or freeze these within a day or two, I think!

Xantham gum or guar gum is absolutely critical when you are using gluten-free flour so do not skip this ingredient.  Xanthan gum (which contains corn derivatives) and guar gum replace the binding power that a gluten-full wheat flour source would provide.  Xantham gum and guar gum are not cheap but a 1-pound bag of the stuff lasts quite a while since recipes typically call for 1 teaspoon or less per batch. 

Gluten-Free Flour Blend 

3 cups brown rice flour
1 cup potato starch (not potato flour)
1/2 cup tapioca starch (this can also be labeled as tapioca flour)

1. Thoroughly mix flour and starches together using a whisk or sifter.  Make sure you scrape the sides repeatedly so that all the ingredients are combined well.
2. You may want to double the recipe so that you have a good-sized stash of GF flour blend for your future baking needs.  Store in an airtight container in a cool place (you can even store in the refrigerator) for optimum shelf life.

Use the following rule of thumb for adding xanthan gum or guar gum:

• 1 tsp per 1 cup of flour mix = sandwich bread/pizza crust
• 1/2 tsp per 1 cup of flour mix = cakes/muffins/quick breads
• 1/4 tsp per 1 cup of flour mix = cookies

Review: HomeFree Treats

When my kids and I attended the BJ Hom Jr. Memorial 5K and FAAN walk in October, we had a terrific time.  The weather was gorgeous, there was music and a bounce house.  We were able to meet new people and learn about some unique allergy-friendly businesses including Generation Allergy whose customizable allergy education videos were showcased at our Food Allergies Rock event.  And of course, my milk- and nut-allergic boys were able to eat!  There were so many tasty, safe snacks at the FAAN event that my boys really were like kids in a candy store.

I was familiar with most of the walk sponsors like Dr. Lucy's Cookies and Sunbutter.  However, one sponsor, HomeFree Treats, was brand new to me.  HomeFree donated packs of mini chocolate chip cookies for the event.  Being the chocoholics that we are, the kids and I opened these first before any other treat.

Oh my.

I can't tell you the last time I had Famous Amos but I do remember the taste.  And HomeFree chocolate chip cookies definitely reminded me of those!  They were crunchy like Famous Amos but lighter, more airy.  They had just the right balance of cookie versus chocolate chips to be satisfying.  I reached the end of my bag and wondered if we had picked up any extras that I could sneak-eat.  (Yes, when you're obsessed with little cookies, the idea of sharing with your kids falls to the wayside!)

HomeFree Treats was begun by Jill Robbins, a clinical psychologist mom of a food-allergic child.  Robbins understood first hand the impact on kids when they are excluded from birthday treats and other special occasion sweets due to their food allergies.  Robbins was inspired to create delicious, wholesome products that can be enjoyed by most everyone.  HomeFree products are made in a dedicated facility that is free from dairy, eggs, peanuts, tree nuts, and seeds as well as fish and shellfish.  The facility was built for HomeFree from the ground up so none of the aforementioned allergens have ever come into their facility.  The company takes pride in its stringent practices and their continued efforts to prevent cross contamination through frequent random testing for allergens.

The vanilla mini cookie is the 2011 winner of Shape Magazine's award for Best Snack.

HomeFree Treats are made with natural and organic ingredients.  All products are free of dairy, eggs, peanuts, and tree nuts and cookies are available as gluten-free.  In addition the vanilla mini-cookies and oatmeal cookies are soy-free while the soy in other HomeFree products is limited to soy lecithin.  Mini cookies are sold in boxes of about 32 or in sets of 10 single-serving packs containing 6 cookies apiece.  The single-sizes would be perfect additions to your child's school treat box for those unplanned class celebrations and parent-donated birthday cupcakes!

We tried vanilla, chocolate chip, and chocolate chocolate chip -- all three delicious!

Originating on the east coast, HomeFree is now making its way into California specialty stores such as Whole Foods Markets in Southern California and independent health food stores.  Can't find them on your store's shelves?  Talk to your store's manager about carrying HomeFree Treats and submit a written request form such as this.  Customer requests can make a big impact on what products stores decide to sell.

If they aren't yet in a store near you, HomeFree products including cookies, coffee cake, and cookbooks are available for purchase online on the company's website.  Consider putting them on your list of allergy-friendly gifts or stocking up on safe treats for this holiday season!

Slow Cooker Tortilla Soup

The holiday season is now in full force.  Our family celebrates Christmas and I love this time of year and all...but it always seem like a sprint between the end of Thanksgiving and Christmas Day!  All of the sudden I'm behind on decorating and gifts and booked solid on the weekends.  With all the big gatherings, big meals, and big cleanup, I feel like I'm twice as busy as before.  Are you feeling as tired as I am already?  :)

When I'm pressed for time, I love to prepare a meal in the slow cooker.  I recently put a favorite recipe for chicken tortilla soup to the test.  I had no more than 15 minutes to prepare the meal before rushing off for preschool pickup.  It came out delicious as always!

Taking this photo took 3 minutes of my prep time!

Slow Cooker Tortilla Soup
Adapted from Betty's Chicken Tortilla Soup V submission to AllRecipes.com

Ingredients:
1/2 cup dry black beans or 1 cup cooked black beans
2 fresh chicken breasts (optional)
1 medium onion, chopped

1 cup frozen corn kernels
1 cup sugar plum tomatoes
1/2 tsp olive oil
2 garlic cloves, minced or 1/4 tsp garlic powder
1-2 tsp cumin
1/2 tsp chili powder
1 Tbsp lime juice
2 Tbsp chopped cilantro
1 jar (16 oz.) chunky salsa
32 ounces of vegetable broth or chicken broth
4 to 6 corn tortillas, torn into smaller pieces

1. Lay black beans then chicken breasts on bottom of your slow cooker.
2. Stir in all other ingredients except the corn tortillas which are best to add in an hour before serving if you have the chance.  If you must add that in the beginning because of time constraints, it's still going to be delicious but just a thick, stew-like soup.  I loved it this way!
3. Turn on slow cooker to low heat if you have time to cook for 6-8 hours.  If you don't have that much cooking time to spare, heat on high for 4 hours.
4. About 30-60 minutes before the end of cooking time, break down tomatoes with a fork or potato masher.  Also, add corn tortilla pieces.
5. After another 30-60 minutes, check black beans for tenderness.  If they are not tender enough, cook an additional hour and recheck.
6. Garnish soup with extra cilantro, strips of corn tortillas, crumbled tortilla chips, shredded cheese (or Daiya Vegan Shreds), or avocado slices.

The soup was simple to make and hits the spot on a cold evening.  It can also be cooked in a saucepan in you don't have a slow cooker.  (Check out the above link to the original recipe for cooking directions.)  This made for a perfect meal in a week so crazy busy that I forgot to take a picture of the final product!

Oh My! Pumpkin Pie!

For your Thanksgiving feast are you planning to cook traditional dishes?  Or do you like to put a different take on the ol' holiday stand-bys?

Whether you're dedicated to popular turkey day foods or like to experiment, cooking with respect to food allergies can make either experience more challenging than usual.  This is especially true concerning desserts.  Below are two pumpkin recipes -- one traditional and one not so much -- that can be made deliciously without the top eight most common food allergens and with the help of some fragrant spices and coconut milk.

Pumpkin Pie

Adapted from Bryanna's Pumpkin Pie recipe

Ingredients:
15-ounce can of pumpkin puree
1 cup canned coconut milk
3/4 cup brown sugar
1/4 cup cornstarch
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/2 tsp salt

1 unbaked pie crust (if you have a wheat or gluten allergy, check Whole Foods Market for this)

1. Preheat oven to 425 degrees. 
2. Combine all ingredients (except for pie crust) in a large bowl.  Blend until smooth and well combined.
3. Pour mixture into pie crust.  Cover edges of pie crust with foil to prevent premature burning.
4. Bake pie at 425 degrees for 15 minutes.  Then reduce oven temperature to 350 degrees and cook an additional 45-55 minutes until pie starts to darken.  Cool the pie completely and then refrigerate before serving.                   

The pie will probably not be set when you take it out of the oven.  My pie did not pass the "Insert the knife, is it clean?" test.  But since the top was on the brink of burning, I took it out.  After cooling and refrigerator time, the pie did set.


For a fun change of pace, consider making pumpkin pie ice cream instead!

Pumpkin Pie Ice Cream
Adapted by Hannah Kaminsky's pumpkin pie ice cream recipe

Ingredients:

15-ounce can of pumpkin puree

14 ounce can of coconut milk + 3/4 cup coconut milk
1 cup brown sugar, loosely packed
1/4 cup maple syrup
2 tsp vanilla extract
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
2 Tbsp arrowroot starch

1. Combine all ingredients in a large mixing bowl.
2. Blend until smooth.
3. Chill in the refrigerator for at least 2 hours.
4. Prepare your ice cream per the directions of your ice cream maker. Serve immediately or freeze.  You'll need to defrost frozen solid ice cream for 10-20 minutes on the counter before serving.

Happy pumpkin-eating with your little pumpkins!

Apple Cranberry Crisp

Are you as shocked as I am that Thanksgiving is right around the corner?  Usually I attribute this shocking feeling to the fact that stores get their shelves and displays ready for the big holidays a couple months in advance.  But this time it's different.  Seriously.  Thanksgiving.  Next week.  Yikes!

We usually have Thanksgiving with either my husband's family locally or mine in Southern California.  I love to experiment with new recipes before the big feast so that I can make sure that (1) what our big family eats is delicious and (2) I do not have any one dish that will take up all of my time and energy.  There's nothing worse than a bottleneck at the oven or kitchen sink when you're trying to have 8 dishes ready, all at the same time!

Here is the first of several recipes to consider for your Thanksgiving feast.  Apple cranberry crisp is tart, sweet, and beautiful.  It's a perfect choice for dessert or even an autumn brunch treat.  And you could even make it a day in advance and reheat it although I'm not sure if you will want to do this since you might have a 20-pound turkey that demands a lot of fridge space.  Keep this recipe in your back pocket for the day after Thanksgiving if you have a lot of cranberry sauce left over.

Trader Joe's cranberries are $2 for 12 ounces.

The flavor and texture of Granny Smith apples hold up well in baking.

Trader Joe's certified gluten free rolled oats, 32 oz bag for $4

Apple Cranberry Crisp
Adapted from Diana Rattray's recipe which appears at About.com
Ingredients:

Filling:
Cranberry sauce
12 oz. bag of cranberries
1 cup orange juice
1 cup granulated sugar

5 Granny Smith apples, peeled and sliced into 1/4 to 1/2-thick pieces

Topping:
3/4 cup rolled oats (buy certified gluten-free oats if you are allergic to wheat or gluten)
1/2 cup flour or gluten-free flour blend*
1/2 cup firmly packed brown sugar
1 tsp cinnamon
6 Tbsp vegan margarine, softened and cut into small chunks (Earth Balance makes milk-free, soy-free varieties)

It was looking quite lovely before I baked it.

1. Combine cranberries, orange juice, and granulated sugar in saucepan.  Cook over medium heat partially covered.  Stir occasionally.
2. Cook until most berries have burst and a thick sauce has developed.
3. Remove sauce from heat.  Mix in apple slices until they are fully coated with sauce.
4. Pour apple cranberry mixture into a greased 13"x9" pan or equivalent. (I used a pretty round dish that was less than 2 inches deep and sauce bubbled out onto the oven.  Yikes!
5. Preheat oven to 375 degrees.  
6. In a separate bowl, mix together all of the dry topping ingredients.
7. Add chunks of softened vegan margarine into dry mixture until coarse chunks form.
8. Drizzle topping over fruit mixture completely covering the fruit. 
9. Bake at 375 degrees for 30-35 minutes until topping is golden brown.

A delicious but macabre mess from my too shallow dish.

How to make Gluten-free Flour Blend 
3 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch

1. Thoroughly mix flour and starches together.   Store in an airtight container.
2. You may want to double the recipe so that you have a good-sized stash of GF flour blend for your future baking needs.
3. Although I think it's not necessary for the above crisp recipe, usually you need to add xanthan gum or guar gum when you use a gluten-free four blend.  Xanthan gum (which contains corn derivatives) and guar gum work as binders for baked goods.  

  Use the following rule of thumb for adding xanthan gum or guar gum:

• 1 tsp per cup of flour mix = sandwich bread/pizza crust
• 1/2 tsp per cup of flour mix = cakes/muffins/quick breads
• 1/4 tsp per cup of flour mix = cookies

Review: Mariposa Gluten-Free Bakery

Come sample some of Mariposa Baking's sweet creations at our upcoming Food Allergies Rock concert event.  RSVP by 8pm PST on Monday 10/31 for your chance to win a free set of Allergy Alert Stick Ons!

Mariposa Baking Company is a dedicated gluten-free bakery located in Oakland.  The company takes pride in its artisan-crafted goodies that are mixed and formed by hand in small batches to ensure the highest quality.  Mariposa uses natural ingredients throughout an extensive menu that includes brownies, biscotti, cupcakes, breads, and bagels.

Last week I picked up some of Mariposa's baked goods at a gluten-free retail shop.  I haven't eaten much wheat for the past two months -- a bit of a personal test to kick my self-diagnosed carbs addition -- so I was pretty excited to sample the goods and get in my bread fix.  I bought a gluten-free, milk-free focaccia bread (it does contain eggs) and a pack of two pizza crusts (gluten-free, vegan).

We ate this so fast we almost didn't get a picture of it!

First, the verdict on the focaccia?  Yum!  It was light and delicious with a nice rosemary taste.  Made with simple ingredients such as brown rice flour, tapioca, oil, eggs, and rosemary, the texture was just slightly on the delicate side.  If I didn't know it, I would have never suspected it was gluten-free.

Two 10-inch GF vegan pizza crusts for $9.50.  A good deal!

We used the pizza crusts that same night.  And with a new crust to try, I figured I should use a new pizza recipe, too.  I found a recipe similar to California Pizza Kitchen's rosemary potato and chicken pizza and made substitutions to eliminate milk and gluten: Earth Balance instead of butter; allergy-friendly Daiya vegan shreds instead of mozzarella; and San-J gluten-free tamari instead of soy sauce.  (If you need something dairy-free and soy-free, look for soy-free Earth Balance in the dark red tub.)  The recipe called for 1/8-inch thick potato slices baked for 45 minutes.  I sliced the potatoes thinner than the recommended 1/8-inch width and they began to burn at 30 minutes.  Besides that, I followed the recipe pretty closely.

Gluten-free, milk-free rosemary potato and chicken pizza

The verdict on the pizza crusts?  They were impressive.  I admit when I saw them in their package I had my doubts.  They looked a little thick.  But I preheated the oven to the directions on the package and assembled the toppings.  After cooking the pizzas and tasting the final product, I was so happy!  The crust was crispy on the outside with a soft texture when you bite into it -- in other words, it tasted just like a good pizza crust should.

Despite overbaking the potato slices, the pizza was a big hit!

Ryken takes another crunchy bite.  The overbaked potatoes were like potato chips!

Mariposa provides a complete list of ingredients for its mainstay products on its website.  Many of Mariposa's products are dairy-free, egg-free, and/or nut-free in addition to being completely gluten-free.  This is great for kids with multiple food allergies.  It's nice to see that they do not use nut-based flours (such as peanut or almond flour) which are often seen as good substitutes for wheat flour.

The bakery's sweet and savory treats are sold at many locations including their Oakland bake shop, the San Francisco Ferry Building kiosk, farmers' markets around the San Francisco Bay Area, and in specialty shops such as Miglet's Cupcake Shop which is where I bought mine.

Aren't local to the Bay Area?  You can still enjoy many of Mariposa's artisan goodies by buying online from their mail order menu.

Happy GF eating!

Restaurant review: Miglet's Cupcake Shop

Located in Danville, Miglet's Cupcake Shop is a bakery in which all products are completely gluten-free. In addition to their array of gluten-free pastries and savories, Miglet's has widened their menu to offer safe options for people living with other food allergies, too. Some of their special offerings include vegan chocolate and vanilla cupcakes which are gluten-, dairy, soy-, and egg-free.

For the benefit of local GetAllergyWise readers, I decided to visit the shop with Ryken to sample some of their vegan cupcakes. (Yes, I took one for the GAW team.)

Ryken could hardly contain his excitement over being in a bakery where he could actually eat! He wanted to try everything. I narrowed our tasting to four of the six vegan flavors available that day: lemon blueberry, red velvet, vegan chocolate, and vegan coconut. The cupcakes were average to smallish (nowhere near the size of the monstrous Sprinkles vegan cupcakes we've tried). And how did they taste: pretty good! I especially liked the frosting on the vegan chocolate -- not too cloyingly sweet. My husband was a fan of the rich coconut.  Ryken liked the tangy lemon blueberry best. We didn't bother asking Callan because he was busy licking up every last crumb off the liners. :) 

At $3.00-$3.50 per cupcake, Miglet's offerings are not cheap. When you have special dietary concerns, though, the peace of mind in knowing that your gluten-allergic child can enjoy a treat worry-free may be worth it. For me they are a great option for special occasions.

Helpful hint: If you are local, "like" Miglet's Facebook page and will you receive updates on their daily offerings and special Buy One, Get One Free deals.

Happy Anniversary Miglet's!  Stop by for their anniversary celebration, this Saturday, June 11, 2011 from noon to 6 pm.  

** Updated August 30, 2011**

We had Miglet's cupcakes again today and they did not disappoint.  I also indulged in a gluten-free, dairy-free, egg-free chocolate crinkle cookie and a GFDFEF chocolate chip cookie.  Divine!

I've always baked my own cupcakes.  So after finally spending a few months checking out other cupcake shops, I've realized that Miglet's cupcakes are comparable in cost to other gluten-free cupcakes.  Also, they are sized the same as any ordinary cupcakes.  One cupcake was just right for each of my kids and I was pleased that they enjoyed frosting and cake!  My kids are notorious for only eating the frosting.

Sprinkles vegan cupcakes were my entry point into bakeshop cupcakes and now I realize those are abnormally huge.  (No wonder I gain a pound for each of their cupcakes...)

Gluten-Free Play Dough

My kids love play dough.  I can't say that I'm much of a fan.  I usually find traces of the stuff around the house days later.  I have found that using a cookie tray or jelly roll pan keeps the mess off the floors.  Or I just have them do it outside.  Here's an easy recipe for gluten-free play dough.  It's simple to make and not stinky or expensive like the brand name stuff.

You'll need:

1/2 C rice flour

1/2 C cornstarch

1/2 C salt

2 tsp cream of tartar

1 C water

1 tsp oil

Food coloring (I used gel food coloring)

Mix the ingredients together.  Cook and stir on low heat for about 3 minutes or until it starts to come together in a ball.  Once it starts to firm up, the process is super quick, so be ready.

Let cool slightly before mixing in dough.  I split this dough into 4 equal parts, and then mixed in four colors.  Lay some plastic wrap on our counter.  This will keep the food coloring from staining your counter and makes cleanup a breeze.  I also wore disposable gloves to keep my hands clean.  Apply a few drops of food coloring to the dough and carefully knead.  If you need more color, add a few more drops and continue until you've got the desired color.  Repeat for the other 3 pcs with different colors.

Notice the cookie sheet?

B making "pizza"

Restaurant Review: Zest Bakery

Triple berry (right) and strawberry lemonade muffins. No gluten, no dairy... no way!

UPDATE:
After much feedback to its dedicated customers, many of whom are managing food allergies, Zest's offerings are now free of almond milk, which was once a key ingredient in its sweets.  Zest's regular menu items are nut-free with the exception of the winter holidays when it offers pecan pie and specials of the day that might include finishing touches such as almond syrup.  Keeping nuts out of the baking process -- now that's something more to rejoice over!

Gluten-allergic friends, rejoice!

Zest Bakery is a gluten-free restaurant/cafe in San Carlos started by Charissa and Patrick Luke.  It was built and maintained without ever having any gluten products touch its equipment.  This is terrific for gluten-allergic and people with celiac disease as it eliminates the chance of cross-contamination.  The bakery also goes through great lengths to prevent cross-contamination of other allergens including milk and eggs.

The bakery's menu includes breads, muffins, cookies, sandwiches, and boil-at-home packs of ravioli.  In addition to its regular offerings, Zest is always creating new treats using local, seasonal fruits or holidays as inspiration.  In recent weeks orange-glazed donuts, Meyer lemon curd muffins, and chocolate amaretto cupcakes have graced their cooling racks.  Pizza and wedding cakes are on the horizon.  You can keep track of their daily specials and what they are testing out in the kitchen (chocolate-covered matzo with rosemary?) through their Facebook page.
 
Many of Zest's gluten-free goodies are also dairy-free and some are even vegan (dairy-free, egg-free).  The bakery is completely peanut-free and has never used nut flours.  Please note that some tree-nut products are used, including almonds milk in its muffins and most breads, so do ask questions regarding your specific allergies.  I exchanged a few emails with Patrick and he was happy to answer all of my questions. 

I recently tried some Zest muffins, cookies, bread, and ravioli.  I thought the cookies and ravioli were good.  The bread had a drier texture than normal gluten-full bread but was still tasty.  (Is the dryness typical?  As a non-gluten-allergic person, I don't have a lot of experience with gluten-free bread.)  I also tried three of their muffins: the dairy-free strawberry lemonade, triple berry, and apple spice muffins.  At $3 a muffin, I thought they were a good size and a very reasonable price considering this was a bakery-crafted specialty treat.  And the taste?  WOW.  They were terrific muffins -- super moist and rich with flavor.  It's always a great sign when you can't tell what you're missing!

Zest also sells products by the Anticupcake Company, a fledgling company that bakes their gluten-free cheesecakes on Zest's premises using their gluten-free graham cracker crumbs.  Probably super-obvious, but these cakes are *not* dairy-free.

If you are in the peninsula and gluten-free or even dairy-free, I encourage you to check out Zest.  If you are on Yelp and have a smartphone, "check in" at Zest and you'll receive a free cookie with your order!

Zest Bakery is located at 1224 Arroyo Avenue in San Carlos.  Their phone number is (650) 241-9378.

Gluten-free product lists

It's a great thing that stores and grocers are now responding to the needs of food-allergic families.  It puts a smile on my face to see sections devoted to special diets growing wider and wider.

Trader Joe's semi-sweet chips are
gluten-free and dairy-free, too!

The availability of gluten-free products, in particular, has really improved. Below is a list of supermarket chains that have posted lists of gluten-free items available at their stores.  Some of the products are specially made for gluten-allergic people (like Enjoy Life chocolate chips) while others are everyday products (think canned peaches) that happen to be gluten-free.  Most product lists include generic store label products as well as national brands.

I've included in the mix supermarket chains outside California.  Not only is this helpful to our out-of-state readers but a chain in another state might have a more comprehensive list of widely available products.  PCC Natural Markets is a great example of this. Check out their gluten-free section.  They have a searchable gluten-free database for foods as well as separate database for gluten-free body/health products.


Whole Foods Market

Trader Joe's

Raley's