We are currently on a restricted diet for Eosinophillic Esophagitis. We are limiting corn and rice. We have eliminated soy, peas, peanuts, eggs, beef, rye, seasame, wheat, oat, barley, and milk. Lets just say this makes cooking a small challenge. Here are some of our recipes.
Bread
- 1 1/3 c warm milk (nut milk)
- 1/2 c egg substitute (i.e. applesauce)
- 1/4 c oil (canola or safflower)
- 2t cider vinegar
- 2c potato starch
- 1c non-gluten flour (we use a mix from Bob's Red Mill)
- 2T sugar
- 1T xanthan gum
- 1 1/2t salt
- 2 1/4t yeast
mix liquid ingredients, mix all dry ingredients, then mix it all together. Yeilds 1 1/2 lb loaf. I use my basic bread setting on dark for color.
Sugar Cookies
- 2/3 c coconut oil
- 3/4 c granulated sugar
- 1/2t cream of tartar
- 1/4t baking soda
- 1/4t salt
- 1/4 c applesauce
- 1T nut milk
- 1t vanilla
- 2 cups gluten free flour mix
Mix coconut oil, sugar, cream of tartar, baking soda, and salt. Beat in applesauce, milk and vanilla until combined. Beat in flour. Refrigerate dough so it's easier to work with. Roll out on parchment paper (use lots of potato starch to make sure it doesn't stick). Bake at 375 until edges are firm and bottom is lightly browned.
Sugar Cookie Icing
- 1c powdered sugar (I use a mix that has tapioca start in place of the corn)
- 2t nut milk
- 2t corn light corn syrup (I just used nut milk in place)
- 1/4t vanilla extract
Mix together. Icing will be shiny and will harden on cookies.
