Although there are many good cookbooks related to allergies
on the market, I found that since Michael's allergies were so
extensive, I was better off using cookbooks as a guide and for
reference information -- such as flour equivalents or substitution
suggestions -- for creating new recipes from my old favorite
recipes. The following are a few substitutions, tips and recipe
examples.
1. Grind seeds and grains in a blender or coffee-grinder.
2. A tablespoon of ground flaxseed mixed in 1/3 cup of boiling
water can be used in place of an egg.
3. Arrowroot can be used in place of cornstarch as a thickener.
4. Stevia is a very potent, natural sweetener available in health
food stores. Beware-experiment with tiny amounts-too much causes
a bitter taste.
5. A teaspoon of baking powder can be replaced with one-half
teaspoon cream of tartar plus 1/4 teaspoon baking soda.
6. Replace wheat flour with amaranth, buckwheat, chickpea, kelmut,
milo, oat, quinoa, spelt, or teff flour.
Note:
t. = teaspoon
T. = Tablespoon
C. = Cup
lb. = pound
SIMPLE OAT CRACKERS
2-1/2 C. of rolled oats
2 C. spelt flour
1 C. soy or rice milk
1/2 C. canola oil
2 t. baking powder
1/2 t. salt
For sweet crackers add a little honey or stevia, or
glaze with warm honey on a brush prior to baking.
Mix all ingredients together. Divide dough into 4 balls. Place
each ball between 2 sheets of wax paper. Roll each ball until
thin. Peel off one layer of wax paper and place one rolled ball
of dough onto a cookie sheet; remove top layer of wax paper.
Cut into squares (I use a pizza cutter) and then bake at 350°
until light brown (about 15-20 minutes).
