Wheat-Free Egg-Free Baking, With Brands

Recently, we made corn muffins with the Whole Foods house brand -- excellent taste, though a little chewy. All wheat-free baking seems to end up a little chewy. Cannot find a link for the house brand.


We're also enjoying Maple Grove Farms All Nautural Gluten Free Pancake & Waffle Mix (added egg replacer instead of eggs). Nice vanilla / tapioca aroma and real pancake feel. Slightly dusty taste if made with rice milk, but otherwise ideal. Better taste with soy milk.


Egg replacer is Ener-G Egg Replacer. Nice and reliable.

Chocolate Chili Sauce

I made this for chicken, but we'll be trying it with salmon tonight.

Olive oil
canteloupe
diced tomato
cinnamon + 2 cinnamon sticks
2 sticks of rosemary
basil
pepper
salt
white sugar
half a bar of chocolate
water
red pepper (ground)
paprika
new mexico red pepper
potato starch


Ended up with a smoky, chocolate-y sauce that nevertheless lacked the herb-y punch I was looking for.

I cooked it slowly over a very low heat. The ingredients keep separating. Just took it out of the refrigerator and it was semi-solid.

Needs work on texture too.

Update: Do not use with fish. Melissa liked it on chicken with her coconut curry sauce (not posted here yet).

Fresh Tomatoes

This is a very quick five minute thing. I use it to get ready to cook. Sometimes when you arrive in the kitchen, you're so hungry that it's tough to think. You can eat a slice of bread, drink some soymilk, or do this:

Cut up a few grape tomatoes in half and put them in a small bowl.

Add spices to taste: basil, pepper, salt, sugar (something hot if you wish).

Drizzle good olive oil

Eat! Now you're ready to cook.



Julia Child has a sauteed tomato recipe that's similar, except that you use fresh green herbs and sautee everything in a pan. I will soon experiment with adding rice bread crumbs to the mixture.