Help: Celiac, Diabetic, PN/TN Egg Allergic Christmas Dessert

14 replies [Last post]
By mharasym on Fri, 12-09-05, 02:16

OK, hows that for a challenge. My sister-in-law has Celiac Disease (Wheat Gluten Allergy), plus Father-in-law who's a newly diagnosed Diabetic, plus my son who's Peanut, Tree Nut, & Egg allergic all coming together for Christmas and I'm supposed to make dessert! Any ideas? I'm usually the one people turn to for recipes, but now I might be stuck! Help would be appreciated.
Thanks,
Margaret

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By ceross on Fri, 12-09-05, 18:41

This recipe will all your allergy concerns but does contain sugar. Not a lot. Perhaps you can try a sugar substitute. I use Baker's chocolate squares. The recipe is from Southern Living.

Chocolate Mousse Loaf with Raspberry Pur

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By gvmom on Fri, 12-09-05, 20:25

I keep thinking about this one -- but the thing that is stumping me is the celiac. Do you have a substitute for regular flour? Can you use rice flour in place of the plain old stuff used for baking?

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By Momcat on Fri, 12-09-05, 21:36

Look for recipes in [url="http://www.kidswithfoodallergies.org"]http://www.kidswithfoodallergies.org[/url]

They are a very helpful group!

I think a good bet would be cookies. They are more forgiving than many baked goods when you are using wheat and egg subs. Would ginger snaps be good? Make them with Splenda.

Cathy

[This message has been edited by Momcat (edited December 09, 2005).]

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By Momcat on Fri, 12-09-05, 21:52

Try this: (I've adapted a recipe for you that I found in Living Without magazine) The recipe is vegan, that is why it calls for dairy-free ingredients. You could probably use dairy equivalents, though.

Make gluten-free flour mix:

1 c fine brown rice flour
1 c fine white rice flour
2/3 c potato starch flour
1/3 c tapioca starch

Pinwheel Cookies:

2 1/4 c gluten-free flour mix (above)
1/2 tsp xanthan gum
1/2 tsp baking soda
1 1/2 sticks soy margarine
8 oz non-dairy cream cheese
1 1/4 c sugar (or equivalent Splenda)
2 tsp vanilla
4 oz melted dark chocolate (optional--leave out chocolate for plain cookie dough)

1. mix flour, xanthan gum and baking soda together

2. in a separate bowl, cream together margarine and cream cheese. add sugar and vanilla, stir in flour mixture. blend well and refrigerate one hour.

3. divide dough in half. mix melted chocolate into one dough half. divide each dough section in half again (2 white, 2 chocolate)

4. between 2 pieces of floured (gluten-free!) parchment or plastic wrap, roll white dough into 10x9 rectangle. Roll out one chocolate piece to the same size. place chocolate on top of white and press together. Tightly roll into a log. Repeat with remaining two dough pieces. wrap and refrigerate logs at least one hour.

5. preheat oven to 350

6. with sharp knife, dough into 1/4 inch slices. place slices on cookie sheet.

7. bake 10 to 12 min, or until edges are golden.

[This message has been edited by Momcat (edited December 09, 2005).]

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By mharasym on Fri, 12-09-05, 23:25

Thanks for the suggestions so far. Splenda is a bit of an issue as it contains Maltodextrin which can be made from the malt of wheat. In Canada, the label doesn't indicate the source of the "malt" but in the US apparently it says "Maltodextrin (Corn) so it would be safe. Splenda hasn't returned my e-mails - yet!

I like the idea of the mousse. Maybe I'll try with a little extra ED Smith Sugar Free Syrup and see how that goes!

As for the question on substitute flours - there are flours that are safe - rice, potato, tapioca, quinoa, etc. but they are VERY wierd to work with and have very specific tastes and textures. Last year I made lovely Rice Flour Shortbread cookies - only trouble - they were a beautiful shade of grey! There are also almond and hazelnut flours but they are out for obvious reasons!

Thanks also for the link to the "kids" website - I'll give that a try as well.

What this all does is really remind me that lots of people have challenges with that they eat - not just us - it's really the combination that makes it tough.

Thank God - No Dairy Allergies - now to find a Sugar/Gluten/Peanut/Nut Free Ice Cream!

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By nopeanuts on Sat, 12-10-05, 01:03

How about sugar-free Jello? I am not sure if it gluten-free, but the rest works. My son is diabetic and allergic and it is a nice treat to have on hand.

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By becca on Sat, 12-10-05, 02:20

Can you make 2 desserts? One nut free and gluten free(since the nut free one is easy comapred to the rest!) and one good for a diabetic diet? Like a fruit tart, perhaps? I would think you can find a good shoertbread cookie dough for the tart, low on sugar, and no eggs(no nuts) and then I know there are good gluten free brownie reipes out there. Years ago I had a friend with a dd with celiac, and she always made brownis for her girls when they came to parties. Good luck!

My dd is egg allergic, in addition to nuts, but we are not egg free at home or at gatherings. She just eats our own food for the most part. Some allergies are just too hard to control for the whole crowd! becca

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By krasota on Sun, 12-11-05, 02:12

Splenda is gluten-free. In the US, maltodextrin is made from corn. It doesn't contain malt at all.

[url="http://www.recipesource.com/special-diets/gluten-free/00/rec0003.html"]pumpkin cookies[/url] . Skip the tree nuts entirely, they aren't required for the cookie. These aren't a super impressive dessert, but they do look nice.

Berries with unsweetened (or lightly sweetened) whipped cream are nice. (Personally, I use Chambord in my whipped cream.) You could make a safe pie crust (cooked), fill with raw or cooked fruit, then top with whipped cream! That would be festive and tasty.

ygg

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By mharasym on Sun, 12-11-05, 16:02

Thanks for the Pumpkin Cookie recipe. I've printed that one out for next Thanksgiving! I know there are options with puddings, jellos, etc, but I really wanted to try to make one thing that everyone could eat. May not be possible, but worth tryin for.

Thanks everyone for your help.

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By gvmom on Sun, 12-11-05, 16:44

Don't give up yet!!!! Okay, I'm gonna try with pumpkin pie. Since I don't know a lot about rice flower and how it would work in a traditional rolled pie crust, I'm first posting the pie crust I use for everything.

[b]Easiest-Ever Pie Crust

1 1/2 C. Flour (it uses white or wheat - but I think you could use white rice flour)

1/2 C. cooking oil (we just use canola)
3/4 teaspoon salt
2 tablespoons sugar (you could use a sugar substitute here)
2 tablespoons cold water or milk

Dump flour in an ungreased pie plate. Add the oil,salt,sugar, and stir well. Pour in the water or milk, and mix with a fork into a stiff dough. Press into shape in the pie plate. Bake at 350 for 10-12 minutes, or until lightly browned.[/b]

Now of course for the pumpkin pie, you don't want to bake the crust before the filling is in it, but I put the recipe down as it is. Also, sometimes I use a bit more flower or a bit less water/milk, just depending on how it is coming together when I'm mixing. The crust is easy, flakey, and surprisingly rich. Now for the filling:

[b]Libby's Famous Pumpkin Pie

3/4 C. sugar (use substitute)
1/2 teaspoon salt
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs (use 1/4 cup cornstarch as your substitute -- thanks to BECCA for that one)
1 can of Libby's 100% pure pumpkin (it is either 15 or 16 oz can)
1 can of evaporated milk 12 fl. oz. (I substituted soy milk in mine - 1 1/2 cups)

1 unbaked 9 inch pie shell

mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350. bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.[/b]

I actually dumped everything in a big mixing bowl, stirred it up with a whisk, added milk last, and it turned out just fine. These two recipes are easy and fast - and I think if you made one to eat and try, before you needed it, you could see if it tasted good enough with the substitutes you would need to make. You can also fine tune the pie filling - because there are no eggs - stick your finger (or spoon) in and taste it, you may alter your sugar substitute or spices depending on how they work together.

If you try the recipes, with the substitutes that work for you -- please let us know. There may be someone else out there that may need it also. Hope this helps.

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By toomanynuts on Sun, 12-11-05, 21:22

We bought the Cherrybrook Kitchen Mixes.

The Sugar Cookie Mix is Gluten Free, Wheat Free, Peanut Free, Dairy Free, Egg Free and Nut Free.

The Chocolate Cake Mix is Peanut Free, Dairy Free, Egg Free, and Nut Free.

The Chocolate Chip Cookie Mix is Gluten Free, Wheat Free, Peanut Free, Dairy Free, Egg Free and Nut Free.

I have seen these carried in the regular Markets as well as Whole Foods and on line at [url="http://www.cherrybrookkitchen.com"]www.cherrybrookkitchen.com[/url]

Hope this helps
toomanynuts

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By Momcat on Sun, 12-11-05, 22:15

Can you get Philly Swirl?

[url="http://www.phillyswirl.com/products/sfstix.cfm"]http://www.phillyswirl.com/products/sfstix.cfm[/url]

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By mharasym on Tue, 01-03-06, 00:23

Just so you know - I gave up trying to accomodate everyone with one dessert - so I made a variety of cookies and nibbles for each group. Everyone had their own tray clearly marked with what was what. Now, I've got 300 some days to figur out what to do for next year!

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By ajas_folks on Tue, 11-28-06, 00:09

Re-raising.

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