Gluten-Free, Sugar-Free, Dairy-Free Recipe Page

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(11-14-11)

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[see a vigorous discussion on the relative virtue of sweeteners, etc. on one of my Facebook threads]

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BANANA QUICK BREAD

DRY

2 C tapioca starch / flour [both are the same]
1 1/2 C chestnut flour (may substitute 1/2 C walnut meal or finely chopped peanuts for 1/2 cup of flour)
1 TBS + 1 tsp xanthan gum
1 TBS baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
3/4 C raisins [optional]

WET

1 1/3 C honey
2/3 C non-dairy butter substitute spread (1/3 of a 15 oz. tub) [or, butter, if non-dairy is unnecessary]
4 large mashed ripe bananas
2 eggs [for total vegetarian, use egg substitute]
2 tsp vanilla

Preheat oven to 350 degrees. Grease two loaf pans. Mix dry ingredients in a small bowl with a wire whisk. Mix wet ingredients in a large bowl. Slowly add dry mix to wet mix, and stir till smooth. Pour into pans, about halfway up in each (will rise to the top in the oven). Bake 45-50 minutes or till fork comes out clean. Allow to cool for ten minutes in the turned-off oven before removing to cool on wire racks. Refrigerate if they are not consumed within a week.

Great toasted with butter / margarine and/or jelly! Light and fluffy!

Tapioca, chestnut flour, as well as xanthan gum, will probably have to be purchased at a health food store or online. Vitamin places usually carry xanthan gum (which helps texture in non-gluten flours). Without this it may not be fluffy and [wheat] “bread-like.”

WET

1 C honey
2/3 C non-dairy butter substitute spread (1/3 of a 15 oz. tub) [or, butter, if non-dairy is unnecessary]
2 tsp vanilla

       DRY

1 1/2 C chestnut flour
1 1/2 C tapioca flour / starch
1 C walnut meal
1 TBS xanthan gum
2 tsp baking soda
3/4 tsp salt
2 C sugar-free (e.g., grain-sweetened) chocolate (or carob) chips

Preheat oven to 350 degrees. Blend wet ingredients in a large bowl, and dry (except chocolate chips) in a medium bowl. Gradually add dry ingredients to wet, blend well, and stir in chips last. Drop on greased pan 1-2 inches apart and flatten with fork. Bake 7-10 minutes or until edges start to brown (the bottoms of the cookies can get dark or even burnt very quickly, so be careful the first time through). The consistency is soft; freeze cookies if hardness is desired. Delicious!

1 lb. tofu
1/2 C honey
2 TBS non-dairy butter substitute spread [or, butter, if non-dairy is unnecessary]
1 TBS maple syrup
3 heaping dinner spoons of carob powder (adjust more or less to taste)
1 tsp vanilla
1/2 tsp salt

Mix very well in blender and chill.

WET

1 1/2 C honey
2/3 C non-dairy butter substitute spread (1/3 of a 15 oz. tub) [or, butter, if non-dairy is unnecessary]
2 tsp vanilla
2 eggs [for total vegetarian, use egg substitute]
1 tsp peppermint extract (opt.)

DRY

1 1/2 C chestnut flour
1 1/2 C tapioca flour / starch
1 C carob powder
1 TBS xanthan gum
2 tsp baking soda
3/4 tsp salt
1 1/2 C sugar-free (e.g., grain-sweetened) chocolate (or carob) chips
1 C chopped nuts (opt.)

Preheat oven to 350 degrees. Blend wet ingredients in a large bowl, and dry (except chocolate chips) in a medium bowl. Gradually add dry ingredients to wet, blend well, and stir in chips (and chopped nuts, if used) last. Drop on greased pan 1 inch apart and flatten well with fork. Bake 9-12 minutes or until edges start to brown. Makes about 32 large cookies.

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