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Dairy-free Recipes

Versatile Granola Bars (Optional Vegan, Optional Gluten-Free, Soy-Free)
Notes: We discovered this top rated recipe on AllRecipes.com. We have made several ingredient substitute suggestions below, but feel free to experiment with your own! If you are looking for a vegan granola bar, the egg may be omitted, but consider adding an extra Tablespoon or two of liquid or binder, such as soy / rice milk, applesauce, or nut butter.
Ingredients:

2 cups quick cooking oats
1 cup whole wheat flour (may substitute white or oat flour)
¾ cup packed brown sugar
¾ cup raisins (may substitute chocolate chips or dried berries)
½ cup wheat germ (may substitute oat bran or ground flaxseed)
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup chopped walnuts
¼ cup vegetable oil
¼ cup applesauce
½ cup honey (may substitute agave nectar or maple syrup)
1 egg
2 teaspoons vanilla extract
Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with aluminum foil or parchment paper, and spray with vegetable oil spray. In a large bowl, stir together the dry ingredients, oats through walnuts. In a smaller bowl, thoroughly blend the remaining liquid ingredients. Pour the liquid mixture into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking pan. Bake 25 to 30 minutes in the preheated oven, or until the edges are golden. Cool completely in pan, then turn out onto a cutting board and cut into bars.
 
Anne's Rice Bran Muffins (Gluten-Free, Nut-Free, Soy-Free)
Anne, of Debra's Natural Gourmet, shared her GFCF / Vegan "Not-Your-Average Mac'n'Cheese" recipe with us. Anne let us know, "I'm mainly interested in gluten free food, but have made my recipes dairy free as well because many celiacs have a hard time digesting it as well as gluten." While these breakfast-worthy treats do call for rice bran and brown rice flour, as the name would imply, they also feature a special, little known gluten-free flour, Teff ...

Teff is a grain native to Ethiopia, and a nutritional powerhouse smaller than a poppy seed. If you've ever had injere, Ethiopian pancake-bread, you've had teff. In the recipe below, you can sub potato starch for the corn starch, but don't use potato flour, which is made from ground whole potatoes, rather than just their starch. If you use potato flour, your muffin will tastes like a potato, so don't say I didn't warn you!

Anne's Rice Bran Muffins

1 c sweet brown rice flour
¼ c teff flour
¼ c rice bran
¼ c tapioca flour
¼ c non-GMO corn starch
1 tsp baking soda
1½ tsp aluminum-free baking powder
½ tsp each salt and xanthan gum
2 tsp cinnamon
½ tsp nutmeg
½ c Earth Balance spread
1/3 c Sucanat or Rapadura
2 eggs
½ tsp vanilla extract
1 c organic raisins

Preheat oven to 350 degrees. Grease a muffin tin or two (for 12 muffins) and set aside.

Using mixer, cream Sucanat or Rapadura with butter (or Earth Balance spread). Add eggs, peeled bananas, and vanilla. Beat until smooth. Combine remaining dry ingredient together, and add blend to wet mix with hands or a spoon. Scoop batter into muffin tins, filling each cup to the top. Bake 20-30 minutes, or until muffin bounces back when pressed lightly.

This recipe makes a great base for all sorts of variations. Just sub out the bananas and raisins for any other fruit you want. For example, make cranberry-orange, or blueberry-spice (add cardamom).

Makes 12 muffins
 
Banana Choc Chip Muffins w/Granola Crunch Top (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Recipe from Enjoy Life Foods.
Ingredients:

2.5 C Gluten-Free Flour Mix (see below)
1 C Brown Sugar, loosely packed
1-1/2 t Baking Soda
1-1/2 t Gluten-free baking powder
½ t Salt
½ t Cinnamon
1 t Xanthan Gum, Agar, OR Guar Gum
2 C Mashed EXTREMELY Ripe Bananas (about 5-6 bananas)
1 T gluten-free vanilla extract
½ C Grapeseed or Canola or Sunflower Oil
1/3 c water, room temperature
2 C Enjoy Life Chocolate Chips
2 C Enjoy Life Cinnamon Crunch Granola
*Gluten-Free Flour Mix:
Feel Free to use your favorite gluten free flour mix (gum-free, if possible) or try our suggestion:

1 C Buckwheat
1 C Brown Rice Flour
¾ C Tapioca Starch
¼ C Amaranth
½ C Sorghum or Teff Flour or Quinoa Flour
Directions:

1. Preheat oven to 350 F

2. Line two muffin tins with muffin cups OR lightly oil the tin.

3. In a large bowl, combine all dry ingredients EXCEPT granola and chocolate chips. In a separate bowl or pyrex measuring cup, combine all the wet ingredients. Add the wet ingredients to the dry ingredients and stir until batter is uniform and smooth. Stir in the chocolate chips.

4. Using a half-cup measure, scoop batter into muffin tin until all batter is used. Lightly tap tin on counter to make batter more uniform in tin and force out air bubbles.

5. Sprinkle granola over tops of muffins to cover entire surface. Not all of it will stick - that’s okay.

6. Bake for 25-30 minutes, or until a toothpick comes out dry. Allow to cool.

7. Eat immediately or store in an airtight container for up to two days. Muffins may be frozen.
 
Chickpea Flour Pizza (Vegan, Gluten-Free, Nut-Free, Soy-Free)
A sampling from the Food Allergy Survival Guide, reprinted with the permission of Jo Stepaniak

"This unusual dish is a cross between a pizza and a high-protein flatbread. It is simple to prepare and tastes amazing. If you have chickpea flour on hand, it can be on the table in a jiffy. Serve it with sliced tomatoes, a salad, or a vegetable dish."


1/2 cup chickpea flour
1/4 teaspoon salt
1/4 teaspoon dried oregano, crumbled between your fingers
1/4 teaspoon dried basil, crumbled between your fingers
1/4 teaspoon garlic powder
Generous pinch of cayenne or pepper
Pinch of turmeric
1/2 cup water
1 teaspoon extra-virgin olive oil
Combine the chickpea flour, salt, oregano, basil, garlic powder, cayenne, and turmeric in a medium bowl. Gradually whisk in the water, beating well after each addition until completely smooth. Generously oil a 10-inch skillet (nonstick will work best) or mist it well with nonstick cooking spray, and heat over medium-high heat. Stir the batter and pour it into the pan, scraping all of it out with a rubber spatula. Drizzle the olive oil over the top. Cook until the top is set and the bottom is nicely browned, about 5-7 minutes. Adjust the heat as necessary to prevent over-browning. Carefully turn the dough over and cook the other side until well browned, about 5 minutes. Slide onto a round plate and slice into 8 wedges. Serve hot.
 
GFCF White Bread (Vegan, Gluten-Free, Nut-Free, Soy-Free)
By Alisa Fleming - In the March edition of Foods Matter, a magazine for food allergies and intolerances, Lucinda Bruce Gardyne shares a very detailed article on 'Making gluten-free bread.' Lucinda is a skilled ‘special-diet’ cook – see the review of her new book, How to Cook for Food Allergies - but her speciality is in fact, making gluten-free bread. Though you will need to get your hands on an e-copy of the March issue to read her full article (which is awesome, including explanations for why we use wheat flour to bake and the roll of the various ingredients in bread making), I was granted permission to share Lucinda's wonderful Gluten-free White Bread recipe with you. It just so happens to be dairy-free, soy-free, nut-free, egg-free, and vegan too! ...

Gluten-free White Bread

To make a 900g (2lb loaf)
110g potato flour [approximately 1 cup]
110g gluten-free corn flour [approximately 1 cup]
55g tapioca flour [approximately 1/2 cup]
110g rice flour [approximately 1 cup]
2 teaspoons fine salt
2 teaspoons caster sugar
2 level teaspoons xanthan gum powder
2 sachets of dried yeast granules
approximately 350ml tepid water
2 tablespoons of vegetable or olive oil
millet flakes, poppy seeds or sesame seeds to decorate

1. Preheat the oven to 200C/400F/gas mark 6. Lightly grease and flour a 900g loaf tin, tipping out any excess flour.

2. Once the oven has come up to temperature, sieve the flours, salt, sugar and xanthan gum powder into a medium sized mixing bowl. Stir in the yeast granules. Make sure the yeast is mixed in properly to avoid pockets of yeast activity and uneven rising.

3. Measure out 350ml of tepid water.

4. Pour 300ml of water onto the dry ingredients, add the oil and beat the mixture with a wooden spoon, until smooth. The dough should be firm enough to hold its shape but soft enough to fall slowly from a spoon. If the mixture seems too firm or dry, beat in the remaining water, plus a little more if necessary.

5. Spoon the bread mixture into the prepared loaf tin. Smooth the surface of the bread mixture with the back of a large spoon dipped in water. Sprinkle over the millet flakes or seeds and place on the middle shelf of the preheated oven to rise.

6. Bake for 45–60 minutes or until the bread is crisp and golden brown on all sides. If the base and sides of the bread are pale, place the bread upside down in the tin and return to the oven for 10 minutes. The bread is cooked when all sides are brown and firm and the underside of the bread sounds hollow when rapped gently with your knuckles.

7. Remove the bread from the tin and place it on a wire rack to cool. Do not slice the loaf until it is completely cold. Eat really fresh, store for up to two days in an airtight container or slice and freeze in a sealed plastic bag.

Italian Foccacia with Rosemary and Thyme

Follow the recipe for gluten-free white bread, using olive oil, and spoon into a greased and floured 20cm round cake tin. With the back of a wet spoon, spread the dough out to fill the tin evenly. Using the back of a wet teaspoon, make shallow indents at regular intervals on the surface. Drizzle 1 tablespoon of olive oil over the bread mixture and sprinkle with a large pinch of sea salt crystals and ½ tablespoon each of roughly chopped fresh rosemary and thyme. Bake in the oven for 30 –45 minutes or until risen, crisp and golden brown. Turn the loaf out onto a wire rack to cool.

Bread Rolls

To make 4–6 bread rolls ~ Follow the recipe for white or brown gluten-free bread (see below) but instead of using a loaf tin, using a wet spoon, neatly place tablespoons of bread mixture onto a greased and floured baking tray. Smooth the surface of each roll with the back of the wet spoon and sprinkle with millet flakes, buckwheat flakes, poppy seeds or sesame seeds. Bake in the oven at 200C/400F/Gas mark 6 for 15–20 minutes or until crisp and golden brown on all sides.

Gluten free brown bread

To make a fibrous brown gluten-free loaf, simply replace the caster sugar in the white bread recipe with dark brown sugar and 55g of rice flour with rice bran (available from all good health food shops) and make as above.
 
Grissini -Thin Bread Sticks (Vegan, Nut-Free, Soy-Free)
Susan Tenney, Just Baking - If you think you can’t bake bread (which is probably a false notion, by the way), grissini are a sure-fire way to fast success.

These thin bread sticks could not be simpler to make. If you love playing with dough, you’ll get plenty of opportunity here. And who doesn’t love their eminently nosh-able crunch, not to mention the visual panache a bouquet of these babies adds to the dinner table?



The recipe, adapted from Baking Illustrated by the editors of Cook’s Illustrated magazine, uses a simple pizza dough. A food processor makes very short work of the mixing, but the dough may also be mixed by hand (7 to 8 minutes) or in a stand mixer (5 minutes).

If you don’t need 64 grissini, refrigerate half the dough and make pizza for breakfast.




Yield: 64 bread sticks

Time:

Mix: 2 – 10 minutes
Ferment: 1.5 – 2 hours
Divide/shape: 10 minutes per 16 bread sticks
Bake: 25 – 30 minutes per 16 bread sticks
Ingredients:

623 g flour
397 g water at room temperature
6.5 g (2 t.) instant yeast
9 g (1.5 t.) salt
28 g (2 T.) olive oil
topping of your choice (I used a mixture of coarse Kosher salt, coarsely-ground pepper, and chopped fennel seed, as suggested by the original recipe)
Method:

1.Combine the flour, yeast, and salt in the bowl of a large food processor. Pulse a few times to combine.
2.Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream.
3.Process until the dough is smooth and elastic, about 90 seconds.
4.Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours.
5.Preheat the oven to 350 °F. A baking stone and steam are not needed.
6.Line a large baking sheet with parchment paper.
7.Divide the dough into four equal pieces. The steps that follow will be repeated for each of the four pieces. Keep the pieces you’re not working with covered.
8.On a floured counter, roll the dough out into a rectangle about 12 x 8 inches. The exact dimensions are not critical.
9.Cut the dough into 16 strips of equal width. A pizza cutter works very well for this.



10.Fold each strip over on itself (according to Baking Illustrated, this makes it stronger). On an unfloured surface, roll the strip into a long snake. Make it a bit longer than the length of your baking sheet, to allow for spring-back.

11.Place the snakes evenly spaced across the width of the parchment-lined baking sheet.
12.Lightly spray or brush the grissini with olive oil and sprinkle on the topping.


13.Bake at 350 °F for 25 – 30 minutes, until golden brown.
14.Cool on a wire rack.
 
All-Natural Almond Milk (Vegan, Gluten-Free, Soy-Free)
Submitted by Gizmo - Homemade Almond Milk, Yum!

Ingredients:

1 1/2 cups of raw almonds, soaked in water overnight
4 cups of filtered or spring water
3-5 dates (optional)
Blend 1 ½ cups of raw almonds that have been soaked overnight in 4 cups of water. Blend with dates if you like your milk with a hint of sweetness. Strain once to remove almond granules. It can be stored safely for 3-4 days in the refrigerator.
 
Homemade Coconut Milk (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Recipe Ease: If you can find the coconuts, then this one isn't too hard.

Directions:
Combine equal parts boiling water and chopped coconut, allow to sit for one hour, then strain through cheesecloth or a tea towel. Discard coconut pulp.
OR Bring to a boil one cup dried coconut plus one cup water, cool, mix in a blender at high speed, then strain to desired consistency.
OR Combine one part powdered coconut cream plus four parts hot water.
 
Quick and Cheap Rice Milk (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Ingredients:

1 cup warm/hot Rice
4 cups hot Water
1 teaspoon Vanilla Extract (omit the vanilla if utilizing the Rice Milk for savory dishes)
Directions: Put all three ingredients in a blender, and puree for about 3-5 minutes, until smooth. Let it stand for 30 minutes or more, up to several hours. Then, without shaking, pour the Rice Milk into another container, being careful not to let the sediments at the bottom pour into the new container. Alternatively, if you are in a hurry strain the Rice Milk through a cheesecloth. This makes about 4 - 4 1/2 cups.
 
Homemade Oat Milk I (Vegan, Nut-Free, Soy-Free, Wheat-Free)
Recipe Ease: This one is pretty darn simple

Ingredients:

1 cup Oats, rolled (raw)
5 cups Water
1 teaspoon Vanilla Extract
Directions: Combine all ingredients in a saucepan, bring to a boil, cover and simmer for 1 hour. Strain, and store in the refrigerator.
 
Mama I'm probably going to be all over this "cheese" stuff. Haven't had cheese to any extent since 2005.
 
Red velvet cupcakes are perfect for a lot of occasions, from Christmas festivities to school parties to everyday sweets. Feel free to dress up your finished creations with red or chocolate sprinkles, or just use a healthy dose of dairy-free frosting!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 24 cupcakes
Ingredients:

* 3 1/2 cups cake flour (not self-rising)
* 3/4 t. salt
* 1 1/2 sticks dairy-free soy margarine (or 3/4 cup)
* 2 cups white granulated sugar
* 3 large eggs, lightly whisked
* 6 T. red food coloring
* 3 T. pure unsweetened cocoa powder
* 1 t. pure vanilla extract
* 3/4 cup plain dairy-free soy yogurt
* 3/4 cup unsweetened soy milk or almond milk
* 1 1/2 t. apple cider vinegar
* 1 1/2 t. baking soda
* For decorating:
* 1 Recipe Dairy-Free Cream Cheese Frosting

Preparation:

1. Preheat the oven to 350 F. Line 2 12-cup muffin tins with cupcake liners and set aside.

2. In a medium-sized mixing bowl, sift together the flour and salt. Set aside. In a large mixing bowl, use an electric hand mixer to cream the margarine until smooth. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating until incorporated. Add the food coloring, cocoa powder, and vanilla, beating until smooth and well-combined.

3. In a small bowl, stir together the dairy-free soy yogurt and soy (or almond) milk. Add the soy yogurt mixture to the margarine mixture in several additions, alternating with the flour mixture until all has been added and the batter is well combined. In a small cup, whisk together the apple cider vinegar and baking soda, and add immediately to the batter, beating until the batter is well-combined and smooth.

4. Portion the batter into the prepared cupcake liners, filling each about 2/3-3/4 of the way full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Allow cupcakes to cool completely on a wire cooling rack before frosting with Dairy-Free Cream Cheese Frosting or other Dairy-Free Frosting of your choice. Serve cold or at room temperature.
 
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