Welcome to Allergy Free & Cheap Like Me!

gluten, dairy, egg & soy free

I’m so happy you are here! I hope to create a place for you to find lots of information about food allergies, as well as, lots of goodies to help you not only eat better, but more affordably! Please feel free to share all of your own tips, tricks, and recipes too! Thank you for stopping by and I hope to see you again very soon! You can read more about my allergy story here.

Tuesday, December 28, 2010

Simple Drop Biscuits

This basic biscuit recipe is great for anything from biscuits and gravy to cheesy garlic dinner rolls! The best part is they are a snap to make and of course, allergen-free!

Makes about 8

3/4-cup sorghum flour
1-cup tapioca starch
1-teaspoon xanthan gum
1 teaspoon cream of tarter*
3/4-teaspoon baking soda
1/2-teaspoon salt
2 tablespoons sugar
1/4-cup butter (I used Earth Balance Dairy & Soy-free buttery spread)
1 large egg equivalent (I used 1 tablespoon flax + 3 tablespoons water)
3/4-cup rice milk

*If you don’t have cream of tarter, then you can use 2 teaspoons of baking powder instead and omit the baking soda as well.

How to Make It:
  • In your mixer bowl, combine the butter, egg equivalent, and milk.
  • Beat on medium-high speed for about 30 seconds. 
  • Add the dry ingredients and beat for an additional 30 seconds. 
  • Scrape down the sides of the bowl and mix for an additional minute. 
  • Drop by spoonfuls onto a greased cookie sheet (I use a Silpat mat instead for easy clean-up!) 
  • Bake at 400 degrees for about 12-15 minutes until golden brown. 
  • Enjoy! 
***For a variant of this recipe, make cheesy garlic biscuits! Simply add a few cloves of chopped up garlic and some shredded cheese (I used sheep’s cheese because that’s what I can handle,  but you could try Daiya cheese which is diary, egg, and soy free!) after you scrape down the sides of the bowl and mix for an additional minute. You may need to add a few extra minutes to the cook time; just watch them and use your best judgment!

Tuesday, December 21, 2010

Allergen-Free Holiday Recipes!

Since the holidays are literally just around the corner, I thought I would post a few of my favorite holiday recipes. All of them are allergen-free, but taste just as yummy as your old allergen-filled favorites! Chances are you can still have all of your old favorite dishes; most recipes just need a few tweaks to make them allergen-free! I can’t think of one thing we used to have at holidays that we no longer are able to have now, we have just adjusted the recipes to include allergen-free ingredients!  -Well except for deviled eggs I suppose! I haven’t figure out a way to still have them! :) I will post a new recipe every week counting up to Christmas! Enjoy!

Delicious Apple Stuffing
Hard Cider Gravy
Try my yummy Hard Cider Gravy now!
Cranberry Orange Sauce
Check out my Cranberry Orange Sauce now!
Roasted Brussels Sprouts with Pecans
Maple-Glazed Carrots
Get my yummy Maple-Glazed Carrot recipe now!
Yummy Chocolate Chip Cookies
Check out my yummy Chocolate Chip Cookies recipe for santa!

Monday, December 20, 2010

Yummy Chocolate Chip Cookies for Santa!

This Christmas Eve give Santa an allergen-free treat by putting these yummy chocolate chip cookies and a glass of milk {non-dairy of course} out for him to eat! They will taste so good; Santa will never know they are allergen-free!

1 cup Sorghum Flour
3/4 cup Tapioca Starch
1/2 cup Millet Flour
2 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Earth Balance Buttery Spread
3/4 cup Sugar (I used beet sugar)
3/4 cup packed Brown Sugar
1 tsp. Pure Vanilla Extract
**Egg Replacer for 2 eggs: 4 tablespoons water + 2 tablespoon oil + 1 teaspoon baking powder, beaten together until smooth.
1 cup Dairy-Free Semi-Sweet Chocolate Chips {I used Enjoy Life Foods Semi-Sweet Chocolate Chips}
1/2 cup walnut chopped {I made half of the cookies with walnuts and half without, I wasn't sure if Santa liked walnuts or not! :)}

How to Make it:
{    Preheat oven to 375 degrees F.
{    In a medium bowl, combine flours, baking soda, xanthan gum and salt. Whisk to combine and set aside.
{    In the bowl of your stand mixer, cream together the softened dairy-free butter substitute, sugars, and vanilla.
{    Add the egg replacer and continue mixing until combined.
{    With the mixer on low, add the dry ingredients to the wet ingredients and mix until combined.
{    Add the diary-free chocolate chips (and nuts if you want), then stir by hand until they are well mixed throughout the cookie dough.
{    Drop the cookie dough, by rounded spoonfuls, onto a parchment paper lined cookie sheet.
{    Bake in preheated oven for about 10-12 minutes.
{    Remove cookies from the oven and allow them to cool a bit on the cookie sheet before transferring them to a cooling rack. Enjoy!

Monday, December 13, 2010

Maple-Glazed Carrots!

Here is a veggie that is so easy and everyone will love it – even the kids!

Serves 8

3 pounds carrots, sliced 1/4 inch thick on the diagonal
1/4-cup maple syrup
2 tablespoons butter (I use Earth Balance Dairy & Soy-free buttery spread)
Salt and Pepper

How to Make It:
{    In a large skillet, combine the sliced carrots, maple syrup, butter, 1/3-cup water, 1/2-teaspoon salt, and 1/4-teaspoon pepper.
{    Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, about 12 to 15 minutes.
{    Serve warm and enjoy!

NOTE: If the carrots are tender before the liquid has thickened, uncover and increase the heat to medium-high and cook until the liquid forms a glaze. 

Monday, December 6, 2010

Roasted Brussel Sprouts with Pecans!

Here is a quick, easy side that is sure to impress!

Serves 8

2 pounds Brussels sprouts, trimmed and halved
1 cup pecans, roughly chopped
2 tablespoons olive oil
2 cloves garlic, finely chopped
Salt and Pepper

How to Make It:
{    Heat oven to 400 degrees.
{    In a large bowl, toss the Brussels sprouts, pecan, oil, garlic, 1/2-teaspoon salt, and 1/4 teaspoon pepper. 
{    Transfer to a large rimmed baking sheet, turning the Brussels sprouts cut-side down.
{    Roast until golden and tender about 20 to 25 minutes.
{    Enjoy!
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