(GLUTEN FREE / CASEIN FREE RECIPES)
These recipes are a great resource to help
adhering to a strict GFCF diet. Slight variations can be made to the
ingredients, depending on how strict the diet is.
** Please consult with your child’s healthcare provider
before making any dietary changes. This information is not to be taken as
medical advice.
Banana Bread
1/4 cup rice milk
6 tablespoon safflower oil
6 tablespoon pure maple syrup
2 1/4 cup mashed ripe bananas (about 5 medium bananas)
1 1/2 cups rice flour (I used 3/4 cup brown rice flour and 3/4 cup white rice
flour– Blending the 2 flours give a nice consistency)
1/2 cup tapioca flour
2 tablespoon roasted grain beverage powder ( You may use rice protein instead)
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/2 teaspoon sea salt
1 cup walnuts ( Raisins can be used for those with a nut allergy)
Preheat the oven to 350 degrees. Lightly oil a loaf pan or cake pan and dust
with flour.
Put the rice milk, oil, maple syrup, and bananas in a blender and blend until
smooth.
In a large bowl , whisk the flour, beverage powder (or rice protein) baking
soda, baking powder, and salt until well combined.
Add banana mixture and combine, using few strokes as possible. Do not over mix.
Fold in walnuts or raisins).
Scrape into pan and smooth the top. Bake for 30-35 minutes, or until toothpick
inserted into the center of the bread comes out clean.
Gluten Free White Bread
(You will need a Bread Machine to make this. We use the Breadman
and this comes out delicious–almost better than the real thing!)
2 1/2 cups white rice flour
1/2 cup potato starch flour
1/2 cup tapioca starch flour
1 Tbsp xanthan gum
1 tsp salt
2 Tbsp sugar
1 package of dry active yeast
3 large eggs (beaten)
1/4 cup sunflower oil
1 tsp cider vinegar
1/2 cup milk substitute (rice or potato milk)
3/4 cup warm water
Follow instructions of your bread machine for baking details.
Tapioca Pudding
DELICIOUS!!
3 cups Organic Coconut Milk
1/4 cup Organic Granulated Tapioca
1/8 tsp. cardamom or cinnamon
1/8 tsp. nutmeg
1/8 tsp. salt (optional)
1 tsp. vanilla extract
1/2 cup sugar
In a saucepan, simmer the ingredients (except for the vanilla and sugar).
Cook for 10 minutes, stir often until tapioca is completely transparent.
Remove from heat, add sugar and vanilla until completely blended. Set
aside to cool. Serve slightly warm or at room temperature in individual bowl.
You can top with fresh fruit such as berries or bananas.
Casein Free Ice Cream
Approx. 1 cup of Frozen Bananas
Approx. 1/2 cup coconut milk
Add any frozen or thawed fruit of choice to add more flavor
Dash of sugar (optional)
** This is a flexible recipe that is not set in stone. You can get as
creative as you like–but the key is to use frozen bananas as your ice base.
In a food processor, add bananas and blend at a low speed. Slowly pour in coconut milk until desired texture and consistency is reached. You can also add more frozen fruit such as strawberries. Final result should be a thick, creamy, delicious ice cream treat!
