Ingredients:
4 6-oz cans of salmon
2 large eggs
1/2 C mayonnaise
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 T coconut flour
1/2 C almond flour** (plus a bit more for dusting)
grapeseed oil
Directions:
In a large bowl, whisk together the eggs and mayonnaise. Open the salmon cans and drain off the liquid; dump the drained salmon into the egg-mayo emulsion, mix well. Add the salt, pepper, coconut and almond flours and stir into the salmon mixture, blending thoroughly. Allow to sit for a few minutes to allow coconut flour to absorb liquid. Mixture should be easy to handle and form into patties.
Preheat a large skillet and add a couple of tablespoons of the grapeseed oil, form patties and brown in the oil over med-high heat. Cook each side for approximately 2 minutes, until a dark golden-brown.
Showing posts with label grain free. Show all posts
Showing posts with label grain free. Show all posts
Thursday, February 4, 2016
Saturday, January 15, 2011
Grain-Free Casein-Free Banana Berry Bundt Cake!
Ingredients:
2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed
1/4 C melted coconut oil or grapeseed oil
3/4 C agave nectar
2 tsp vanilla extract
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 rounded C blueberries, blackberries, boysenberries, or raspberries, or a mixture (if fresh, dry them well after washing)
Directions:
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I use Spectrum).
In a large bowl mash the bananas and beat until smooth; add the eggs, agave, vanilla, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the berries, or you can simply layer the berries in the Bundt pan alternately with the batter if you wish.
Spoon muffin batter into a greased Bundt cake pan. Bake at 350 for approximately 40 - 50 minutes, depending on your oven, until deep golden brown on top. You may test the cake the same way you test a pumpkin pie: insert a table knife and if it comes out clean it's done. My cake took 50 minutes. Allow the cake to cool in the pan for 10 minutes, then remove it to wire racks to finish cooling.
Enjoy!!
Friday, October 29, 2010
Triple-Coconut Berry-Pear Crumble (grain free)
"Triple" because I use coconut flour, coconut nectar, and coconut oil! I've recently discovered coconut nectar, which is made from coconut sap. It's interesting because it is very low in fructose, unlike agave nectar, plus it can actually aid digestion. Coconut nectar is expensive, but I rarely use that much at one time, so it's worth it.
Ingredients
Topping:
1/2 tsp baking powder
1/4 tsp salt
pinch or two of nutmeg
1 tsp cinnamon
Filling:
pinch of nutmeg
2 tsp arrowroot (or cornstarch if not concerned about grains)
2-3 T coconut nectar (or agave)
Directions
Preheat oven to 325 degrees and lightly oil the bottom of an 8 or 9 inch pie plate.
Mix together the dry ingredients for the topping, then add the coconut oil and coconut nectar. Blend well; it should be stiff and somewhat crumbly, of course.
Toss the fruit together with the other ingredients for the filling. Sprinkle a small amount of the crumble topping on the the bottom of the pie plate, then spread the filling in the pan. Use your fingers to crumble the remaining topping over the fruit filling.
Bake at 325 F for 30 - 40 minutes. After approximately 30 minutes test with a sharp knife, skewer or toothpick; if the pear (and/or apple) slices are very tender, and the topping is a deep golden brown, remove from oven. Serve warm as is, or with a scoop of vanilla ice cream, if desired.
This is a VERY nutritious grain free dessert, so I don't mind my kids asking for more! If you use the coconut oil rather than butter, it is casein free too.
Ingredients
Topping:
1 C almond flour
1/2 C coconut flour1/2 tsp baking powder
1/4 tsp salt
pinch or two of nutmeg
1 tsp cinnamon
1/3 C of coconut nectar (or 1/4 C agave nectar)
1/3 C melted coconut oil (or melted butter)
Filling:
4 medium-large pears, peeled and sliced (OR 2 pears and 2 medium apples, THINLY sliced)
1 1/2 - 2 C fresh or frozen berries (I used fresh blueberries and raspberries)
1/4 tsp cinnamonpinch of nutmeg
2 tsp arrowroot (or cornstarch if not concerned about grains)
2-3 T coconut nectar (or agave)
Directions
Preheat oven to 325 degrees and lightly oil the bottom of an 8 or 9 inch pie plate.
Mix together the dry ingredients for the topping, then add the coconut oil and coconut nectar. Blend well; it should be stiff and somewhat crumbly, of course.
Toss the fruit together with the other ingredients for the filling. Sprinkle a small amount of the crumble topping on the the bottom of the pie plate, then spread the filling in the pan. Use your fingers to crumble the remaining topping over the fruit filling.
Bake at 325 F for 30 - 40 minutes. After approximately 30 minutes test with a sharp knife, skewer or toothpick; if the pear (and/or apple) slices are very tender, and the topping is a deep golden brown, remove from oven. Serve warm as is, or with a scoop of vanilla ice cream, if desired.
This is a VERY nutritious grain free dessert, so I don't mind my kids asking for more! If you use the coconut oil rather than butter, it is casein free too.
Monday, January 25, 2010
Breakfast Quiche, Updated
This is basically the same recipe I posted earlier, except now I've modified it to be grain free as well as gluten free!
Ingredients
1/2 cup butter (1 stick)
10 eggs
3 T almond flour
Ingredients
1/2 cup butter (1 stick)
10 eggs
3 T almond flour
3 T coconut flour
1 tsp baking powder
1/4 tsp salt
1 lb cottage cheese
1 lb jack cheese, shredded
Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.
Directions
Melt butter. Whip eggs until fluffy, add flours, baking powder, salt, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!
1 tsp baking powder
1/4 tsp salt
1 lb cottage cheese
1 lb jack cheese, shredded
Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.
Directions
Melt butter. Whip eggs until fluffy, add flours, baking powder, salt, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!
Chicken and Dumplings, Updated
Here again is basically the same Chicken and Dumplings recipe (also from Stephanie) that I've already published. The main differences are using ThickenThin/NotStarch, almond milk, and arrowroot, plus I used my Grain-Free Biscuits to make the dumplings and they WORKED! I was really craving some Chicken and Dumplings and was so glad to find out that I can make it grain-free and casein free!
Ingredients
2 T arrowroot
ThickenThin/NotStarch
1 cup almond milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables
Plus one batch of drop biscuits: I used the grain-free biscuits recipe.
Directions
In a medium saucepan, mix the milk and broth with the arrowroot powder while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning. If necessary, add the ThickenThin one teaspoon at a time (whisking well!!) until the sauce is thick enough.
Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew and replace the lid.
Cover and cook on high for another 45 minutes - 1 hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy but firm to the touch.
Serve in bowls, with a dumpling or two per person.
Ingredients
2 T arrowroot
ThickenThin/NotStarch
1 cup almond milk
1 cup chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 tsp poultry seasoning
3 pounds boneless, skinless chicken
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables
Plus one batch of drop biscuits: I used the grain-free biscuits recipe.
Directions
In a medium saucepan, mix the milk and broth with the arrowroot powder while whisking constantly, and cook until thickened; stir in the salt, pepper and poultry seasoning. If necessary, add the ThickenThin one teaspoon at a time (whisking well!!) until the sauce is thick enough.
Any Crockpot with a capacity of 4 quarts or more will work. Put the chicken and vegetables into the bottom of the Crockpot. Add the milk-broth mixture. Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and mix up the biscuit dough. Drop the dough in large spoonfuls on top of the hot chicken stew and replace the lid.
Cover and cook on high for another 45 minutes - 1 hour. The dumplings are done when you can insert a knife and it comes out clean. They will be spongy but firm to the touch.
Serve in bowls, with a dumpling or two per person.
Gluten-Free, Dairy-Free, Grain-Free Clementine-Cranberry Baby Cakes
Here is a recipe (also posted on my other blog) that I created based on the Clementine Cake; I did use agave nectar this time as the sweetener and made them in muffin tins. These little cakes have a wonderful fresh fruit taste and fragrance, but are not overly sweet. They're moist, yet firm...not crumbly as many gluten-free, grain-free baked goods can be.
Ingredients:
Approximately 1 pound of clementines (for me that was 10 tiny clementines)
1 heaping cup fresh or frozen cranberries
6 eggs
1 C minus 2 T agave syrup (1 scant cup agave nectar)
2 C almond flour
1/3 C coconut flour
1 1/2 tsp baking powder
Directions:
Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 1 1/2 to 2 hours. Drain the clementines and set aside to cool until you can handle them.
As the clementines cool, preheat the oven to 350 degrees F. Total bake time is approximately 18 - 22 minutes depending on your oven and how full the muffin cups are.
Grease approximately 20 - 22 muffin cups (if you plan to fill them about 2/3 full).
Coarsely chop the cranberries by hand or in a food processor. Set aside.
When the clementines are cool, cut each one in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then process them in a food processor until pureed.
Beat the eggs then add the agave nectar. Mix almond flour, and baking powder together in a separate bowl, then add the egg-agave mixture. Mix well, adding the clementine puree after the eggs and agave, and the chopped cranberries last.
Spoon the batter into the prepared muffin pans and bake for 18 - 22 minutes, depending on your oven. The top will yield but rebound when done. It's normal for the sides of the baby cakes to be dark golden brown, but the tops should only have a few brown spots.
Remove from the oven and allow to cool in the pan on a rack. These are wonderful right out of the oven, but are even better the next day!
Monday, January 18, 2010
Grain free, dairy free, pliable flatbread!!
I first published this recipe and the previous one on my other blog; sorry it took so long to get them over here to the archive!
Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on celiac.com.
Grain-Free Flatbread
Ingredients:
4 egg whites
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)
1 tsp melted butter (or coconut oil for dairy-free/casein-free version)
1 tsp agave nectar or honey
1/2 C almond flour
dash salt
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....
Beat egg whites until soft peaks form.
Beat yolks with melted butter or coconut oil, dash of salt, and agave or honey.
Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.
Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.
This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.
OK....it's not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!
Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on celiac.com.
Grain-Free Flatbread
Ingredients:
4 egg whites
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)
1 tsp melted butter (or coconut oil for dairy-free/casein-free version)
1 tsp agave nectar or honey
1/2 C almond flour
dash salt
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....
Beat egg whites until soft peaks form.
Beat yolks with melted butter or coconut oil, dash of salt, and agave or honey.
Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.
Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.
This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.
OK....it's not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!
Clementine Cake
The luscious cake pictured above is my version of a Nigella Lawson recipe, Clementine Cake. Actually this recipe is all over the Internet in various forms, and was brought to the attention of the larger public by Starbucks, who sold a similar cupcake called the "Valencia Orange Cake" for several months. It was advertised as "gluten-free" so people didn't buy it often (unless they HAD to buy gluten free), so Starbucks decided it was unpopular and stopped selling it. :(
The great thing about this cake is that it's ALWAYS been gluten free, because it's traditionally made with almond flour. You can use oranges, clementines (which are a type of mandarin orange) or even a mix of oranges and lemons with extra sugar, but clementines are my preference because the little ones I buy at Trader Joe's have very thin skins. The thinner the skin, the better your chances are of having the cake turn out well, because thick skins contain more pith (the white part) and can make the cake bitter.
We had Clementine Cake for our dessert on Christmas Eve; it received rave reviews! Here is my version; as usual I used both almond and coconut flours:
Gluten-Free, Dairy-Free, Grain-Free Clementine Cake
Ingredients:
Approximately 1 pound of clementines (for me that was 10 tiny clementines)
6 eggs
1 1/4 C sugar (yes, I used sugar....I do plan to try it with agave syrup)
2 C almond flour
3 T coconut flour
1 1/2 tsp baking powder
Directions:
Remove any stem remnant from each clementine if necessary; place whole clementines into a pot with cold water to cover and bring to a boil. Lower heat to medium-low and cover pot, cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds, if any. Squeeze excess water out of each clementine half by hand. Then finely chop the clementines in a food processor until they achieve a sauce-like consistency.
Preheat the oven to 375 degrees F. Total bake time is about 40 - 50 minutes.
Grease and line an 8-inch cake pan with parchment paper.
Beat the eggs. Mix the sugar, almond flour, and baking powder together in a separate bowl, then add the beaten eggs. Mix well, adding the processed clementine "sauce" last.
Pour the cake mixture into the prepared pan and bake for 30 - 40 minutes; cover the cake with foil at that point to prevent the top from burning. Cook for 10 more minutes or so until a metal skewer inserted into the center comes out clean. It's normal for the outside of the cake to be dark golden brown; it's also normal for it to "puff" up above the pan and then settle back down towards the end of baking.
Remove from the oven and allow to cool in the pan on a rack. This cake is fabulous as soon as it cools, but is even better the next day after the flavors blend and mellow....it's moist, light and delectably citrus-y. Yum!!
Sunday, November 29, 2009
Clementine-cranberry scones (icing optional)
This is a recipe I first posted on my other blog.
I've managed to create a clementine-cranberry scone that is gluten, grain, soy, and dairy free! Well, OK.....the icing I put on top is not grain free because powdered sugar has cornstarch in it, but you can skip the icing if you desire.
Ingredients:
Scones:
4 eggs
1/4 C coconut oil, melted
3 T agave syrup
several drops (8 - 10) of liquid stevia to taste
1 T clementine (or orange or tangerine) zest
Freshly squeezed juice from 2 clementines (about 3 T juice)
1 C fresh cranberries
1/4 tsp salt
1/3 C coconut flour
1/3 C almond flour**
1 T flax meal
1/2 tsp baking powder
Icing:
3/4 C powdered sugar
orange or clementine juice
Directions:
Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs, coconut oil, and agave syrup until well mixed; add the clementine juice and zest. Coarsely chop the cranberries in a food processor, then add them to the egg mixture. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well. Add the stevia drop by drop to taste (scones aren't supposed to be very sweet), and mix thoroughly.
Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them at about 16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 scones.
Optional icing: Let scones cool, then make clementine (or orange) icing by stirring a couple of teaspoons of juice at a time into the powdered sugar until it reaches the desired consistency. Drizzle icing over scones; let sit long enough for icing to harden a bit, then serve.
**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.
P.S. These scones are not the typical shortbread type scones, they're a lot moister.
Thursday, November 26, 2009
Pumpkin Cheesecake: Grain Free, Sugar Free
I found this recipe at a site that publishes low carb recipes! Yum!
Ingredients
Crust:
1 1/2 cups almond meal
1/2 teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
Sugar substitute equal to 4 Tablespoons sugar (try 1/4 tsp liquid stevia)
Filling:
3 8 oz packages cream cheese at room temperature
2 1/2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Sugar substitute equal to 1 1/2 cups sugar (try 3 - 3 1/2 tsp liquid stevia, to taste)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
1/2 cup heavy cream
Directions
Heat oven to 375 F.
Prepare springform pan: put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil, to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Ingredients
Crust:
1 1/2 cups almond meal
1/2 teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
Sugar substitute equal to 4 Tablespoons sugar (try 1/4 tsp liquid stevia)
Filling:
3 8 oz packages cream cheese at room temperature
2 1/2 teaspoons cinnamon
1 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
Sugar substitute equal to 1 1/2 cups sugar (try 3 - 3 1/2 tsp liquid stevia, to taste)
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
1/2 cup heavy cream
Directions
Heat oven to 375 F.
Prepare springform pan: put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil, to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Broccoli Cheese Casserole
Ingredients
2 lbs broccoli florets or 3 large heads of broccoli, cut up and steamed until tender
1 1/2 cups cream of mushroom soup, gluten free (can make with arrowroot for grain free)
milk or cream
4 - 5 C of cheddar cheese, grated
2 jars Kraft Old English Cheese Spread
1 cup diced chives or diced green onions
2 cloves garlic, minced
garlic powder (1-2 tsp)
dill weed (a few pinches)
rosemary (a few pinches)
thyme (a few pinches)
1 tsp dry mustard
Dump the mushroom soup in a medium sized saucepan, heat and stir while adding most of the grated cheese (reserve a bit for topping), the Kraft spread, the diced veggies and seasonings to taste. Cheese sauce should be thick; add a bit of milk or cream if it seems overly thick, but remember that you'll be adding the steamed broccoli, which has some water content that will thin out the sauce too.
Combine steamed broccoli with the cheese sauce mixture, add salt and pepper to taste. Pour into a casserole dish, top with cheese and crushed potato chips. Bake at 350 degrees for 20-30 minutes, until bubbly around the edges.
2 lbs broccoli florets or 3 large heads of broccoli, cut up and steamed until tender
1 1/2 cups cream of mushroom soup, gluten free (can make with arrowroot for grain free)
milk or cream
4 - 5 C of cheddar cheese, grated
2 jars Kraft Old English Cheese Spread
1 cup diced chives or diced green onions
2 cloves garlic, minced
garlic powder (1-2 tsp)
dill weed (a few pinches)
rosemary (a few pinches)
thyme (a few pinches)
1 tsp dry mustard
Dump the mushroom soup in a medium sized saucepan, heat and stir while adding most of the grated cheese (reserve a bit for topping), the Kraft spread, the diced veggies and seasonings to taste. Cheese sauce should be thick; add a bit of milk or cream if it seems overly thick, but remember that you'll be adding the steamed broccoli, which has some water content that will thin out the sauce too.
Combine steamed broccoli with the cheese sauce mixture, add salt and pepper to taste. Pour into a casserole dish, top with cheese and crushed potato chips. Bake at 350 degrees for 20-30 minutes, until bubbly around the edges.
Mushrooms Parmesan
Ingredients
3 T. butter
Clean and slice the mushrooms (I like the slices fairly thick myself). Melt the first 3 T. butter in a large skillet and saute the mushrooms until wilted. Drain.
Make a roux with the second 3 T. of butter and brown rice flour by melting the butter in a saucepan over medium heat and quickly blending in the arrowroot to form a paste; cook briefly, do not burn it! Add the heavy cream and whisk to ensure no lumps; simmer and stir until it thickens, slowly add the milk and simmer and stir again until thick. If too thick add a bit more milk. Lastly add most of the Parmesan cheese (reserve a bit to put on top) and the nutmeg. The sauce should be quite thick at this point, almost like a thick batter, because the mushrooms will still retain and release some liquid, even though they've been drained, which will thin out the sauce when they are added.
Add the mushrooms to the sauce, stir well, pour into a casserole dish and top with reserved Parmesan, crumbs and a sprinkle of nutmeg. Bake at 350 degrees for 20-30 minutes, until bubbly and starting to brown slightly on top.
3 T. butter
1 1/2 lbs mushrooms
1 cup heavy cream
1/2 cup milk
3 T. butter
2 T arrowroot
1 cup grated Parmesan
1/2 tsp. nutmeg
salt, pepper to taste
grain free crumbs (from a grain-free biscuit)
Directions
1 cup heavy cream
1/2 cup milk
3 T. butter
2 T arrowroot
1 cup grated Parmesan
1/2 tsp. nutmeg
salt, pepper to taste
grain free crumbs (from a grain-free biscuit)
Directions
Clean and slice the mushrooms (I like the slices fairly thick myself). Melt the first 3 T. butter in a large skillet and saute the mushrooms until wilted. Drain.
Make a roux with the second 3 T. of butter and brown rice flour by melting the butter in a saucepan over medium heat and quickly blending in the arrowroot to form a paste; cook briefly, do not burn it! Add the heavy cream and whisk to ensure no lumps; simmer and stir until it thickens, slowly add the milk and simmer and stir again until thick. If too thick add a bit more milk. Lastly add most of the Parmesan cheese (reserve a bit to put on top) and the nutmeg. The sauce should be quite thick at this point, almost like a thick batter, because the mushrooms will still retain and release some liquid, even though they've been drained, which will thin out the sauce when they are added.
Add the mushrooms to the sauce, stir well, pour into a casserole dish and top with reserved Parmesan, crumbs and a sprinkle of nutmeg. Bake at 350 degrees for 20-30 minutes, until bubbly and starting to brown slightly on top.
Monday, November 16, 2009
Grain-Free Banana Blueberry Muffins
Another recipe for grain-free, gluten-free, dairy-free muffins!
This recipe makes approximately 20 muffins, if you fill the muffin cups about 3/4 full.
Ingredients:
2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed
1/4 C melted coconut oil or grapeseed oil
3/4 C agave nectar
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 rounded C blueberries (if fresh, dry them well after washing)
Directions:
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).
In a large bowl mash the banana and beat until smooth; add the eggs, agave, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the blueberries.
Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 20 - 23 minutes, depending on your oven, until beginning to brown on top. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.
NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.
This recipe makes approximately 20 muffins, if you fill the muffin cups about 3/4 full.
Ingredients:
2 large (or 3 small) very ripe bananas, about 1 1/2 - 2 cups mashed
1/4 C melted coconut oil or grapeseed oil
3/4 C agave nectar
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 rounded C blueberries (if fresh, dry them well after washing)
Directions:
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).
In a large bowl mash the banana and beat until smooth; add the eggs, agave, and oil and beat with a hand-held mixer or stand mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and salt. Dump the dry ingredients into the banana mixture; mix together thoroughly, scraping down the sides of the bowl frequently. Fold in the blueberries.
Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 20 - 23 minutes, depending on your oven, until beginning to brown on top. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.
NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.
Wednesday, November 11, 2009
Pumpkin Spice Muffins: grain, gluten, and dairy free!
Here is a recipe for scrumptious gluten, grain, dairy (and sugar) free pumpkin muffins I came up with recently. I did post this first on my other blog, but will always archive the recipe here as well.
This recipe makes approximately 21 muffins, if you fill the muffin cups about 2/3 full.
Ingredients:
1/4 C melted coconut oil or grapeseed oil
1 C agave nectar
1 15-oz can pumpkin (100% pure pumpkin, NOT pumpkin pie mix)
6 eggs
3/4 C coconut flour
1 C plus 3 T almond flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp (rounded) ginger
1/8 tsp cloves
NOTE: 1 15-oz can of pumpkin is approximately 1 3/4 C of pumpkin puree, at least for Libby's pumpkin!
Directions:
Preheat the oven to 350 degrees and grease muffin pans generously with shortening (I've used both Crisco and Spectrum).
In a large bowl combine the eggs, agave, oil, and canned pumpkin with a hand-held mixer until smooth and "emulsified" (meaning there should not be a skim of oil on top, but the oil should be completely incorporated). In a medium bowl, combine the flours, baking powder, baking soda and all the spices. Dump the dry ingredients into the pumpkin mixture; mix together thoroughly, scraping down the sides of the bowl frequently.
Spoon muffin batter into greased muffin pans. Bake at 350 for approximately 21 - 23 minutes, depending on your oven. Allow the muffins to cool in the pans for 10 - 15 minutes, then remove them to wire racks to finish cooling.
NOTE: the muffins will be very fragile just out of the oven, and will feel overly moist, even oily on the bottoms. But as they cool, they firm up and absorb the excess moisture and oil. This is likely due to the absorbent properties of the coconut flour; it allows the muffins to stay moist and delicious for days.
As I mentioned before, I made 21 muffins by filling the muffin cups about 2/3 full. If you fill yours with more batter, you will have larger (fewer) muffins and may have to bake them a bit longer.
Sunday, November 8, 2009
Grain Free Oven "Fried" Chicken
Another grain-free recipe we've been enjoying lately....
Ingredients:
2 C almond flour (I used Bob's Red Mill because it's a bit chunky - good texture for breading)
1 C Parmesan Cheese, grated
2-3 tsp Old Bay Seasoning (to taste)
1 T garlic powder
2 tsp Herbes de Provence (or Italian Herb Mix)
4 eggs
3 - 3 1/2 lbs boneless, skinless chicken breasts
2 T each butter and olive oil for pan
Directions:
Preheat oven to 350 degrees. Put butter and olive oil in baking pan (should be large enough to accomodate all of the chicken in a single layer, leaving a bit of space between pieces if possible), and place the pan on a rack in the center of the oven. You want the pan and oil-butter mixture to be hot when the chicken goes in.
Mix all dry ingredients in a pie pan; beat the eggs in a separate pie pan. Immerse each chicken breast in the beaten eggs, coating well. Next, dredge the chicken in the almond flour mixture, pressing it in with your fingers....make sure each piece is well covered. Remove the hot baking pan from the oven and place the chicken pieces in the olive oil-butter mixture. Try to separate the chicken pieces from each other in the pan if possible.
Bake for about 20 minutes, then turn the chicken and bake for another 20 - 25 minutes depending on the size and thickness of your chicken breasts.
Enjoy!
Ingredients:
2 C almond flour (I used Bob's Red Mill because it's a bit chunky - good texture for breading)
1 C Parmesan Cheese, grated
2-3 tsp Old Bay Seasoning (to taste)
1 T garlic powder
2 tsp Herbes de Provence (or Italian Herb Mix)
4 eggs
3 - 3 1/2 lbs boneless, skinless chicken breasts
2 T each butter and olive oil for pan
Directions:
Preheat oven to 350 degrees. Put butter and olive oil in baking pan (should be large enough to accomodate all of the chicken in a single layer, leaving a bit of space between pieces if possible), and place the pan on a rack in the center of the oven. You want the pan and oil-butter mixture to be hot when the chicken goes in.
Mix all dry ingredients in a pie pan; beat the eggs in a separate pie pan. Immerse each chicken breast in the beaten eggs, coating well. Next, dredge the chicken in the almond flour mixture, pressing it in with your fingers....make sure each piece is well covered. Remove the hot baking pan from the oven and place the chicken pieces in the olive oil-butter mixture. Try to separate the chicken pieces from each other in the pan if possible.
Bake for about 20 minutes, then turn the chicken and bake for another 20 - 25 minutes depending on the size and thickness of your chicken breasts.
Enjoy!
Sunday, October 25, 2009
Casein-Free, Grain-Free Drop Biscuits
Another recipe from my other blog....
I'm still experimenting with coconut and almond flours, attempting to replace all of the other gluten-free flours that I've become accustomed to using. Here is a very nice drop biscuit recipe I came up with (casein-free cousin to the garlic cheese biscuits) which uses both almond and coconut flours, as well as a bit of flax meal; my husband says they taste very much like Bisquick biscuits, only better.
I like the flavor and the texture of the almond-coconut flour combo.....I will continue to experiment! :)
Ingredients: (updated 11/22/09 and again on 11/26/09)
4 eggs
1/4 C coconut oil, melted
1/4 tsp salt
1/3 C coconut flour
1/4 C almond flour**
1 1/2 T flax meal
1/2 tsp baking powder
1-2 T agave syrup (optional)
Directions:
Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs and coconut oil (and agave if using) thoroughly. Combine the salt, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well.
Drop by spoonfuls onto a baking sheet lined with parchment paper. Bake for approximately 16-20 minutes (start checking them at about 16 minutes), until beginning to develop golden-brown spots on tops. Makes 8 biscuits.
**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.
Saturday, October 24, 2009
Garlic Cheddar Biscuits - Grain Free!
I posted this recipe first over on my other blog (My Experiment in Gluten Free Living), but wanted to archive it here, of course.
I have been experimenting with coconut and almond flours lately, and have been trying to see if combining them makes any sense. Here is one recipe that turned out well; my family loved them!
Ingredients:
4 eggs
1/4 C coconut oil, melted
1/4 tsp salt
1 T garlic powder
1/3 C coconut flour
2 tsp flax meal
2 tsp almond flour**
1/4 tsp baking powder
1 C grated sharp cheddar cheese
Directions:
Preheat oven to 350 degrees.
In a large bowl, whisk together the eggs and coconut oil thoroughly. Combine the salt, garlic powder, coconut and almond flours, flax meal and baking powder in a separate bowl, then stir into the egg-oil mixture, blending well. Add approximately 3/4 of the grated cheese, reserving a little for the tops of the biscuits.
Drop by spoonfuls onto a baking sheet lined with parchment paper; top with reserved cheese. Bake for approximately 20 minutes, until beginning to develop golden-brown spots on tops. Makes 8 biscuits.
**Note: I am following Elana Amsterdam's suggestion and using ONLY finely ground blanched almond flour. Some almond flours on the market simply are not fine enough to give a good texture to baked goods. For example, Bob's Red Mill Almond Flour just doesn't work. The flour that I'm currently using is Honeyville's Blanched Almond Flour.
Tuesday, October 20, 2009
Eggplant Parmesan
Inspired by Elise:
Ingredients:
2 large eggplants, peeled and sliced thinly
(you can slice the eggplant either lengthwise or across, into rounds)
2 T. salt
2 jars marinara sauce (or your own homemade sauce)
grapeseed oil
1/2 tsp. pepper
1 1/2 cups almond flour
6 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced
1 1/2 cup grated Parmesan cheese
1 cup packed fresh basil leaves
Directions:
Place the eggplant slices one layer at a time in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours.
Rinse the eggplant thoroughly after draining process to remove salt, and lay the slices out on paper towels to dry. In a wide, shallow bowl, combine almond flour and pepper. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of grapeseed oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch baking dish, spread 1 cup of marinara sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and what's left of the basil leaves. Add remaining eggplant, and top with a generous amount of marinara sauce and the rest of the Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Ingredients:
2 large eggplants, peeled and sliced thinly
(you can slice the eggplant either lengthwise or across, into rounds)
2 T. salt
2 jars marinara sauce (or your own homemade sauce)
grapeseed oil
1/2 tsp. pepper
1 1/2 cups almond flour
6 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced
1 1/2 cup grated Parmesan cheese
1 cup packed fresh basil leaves
Directions:
Place the eggplant slices one layer at a time in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours.
Rinse the eggplant thoroughly after draining process to remove salt, and lay the slices out on paper towels to dry. In a wide, shallow bowl, combine almond flour and pepper. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of grapeseed oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
Preheat the oven to 350°F. In the bottom of a 10x15 inch baking dish, spread 1 cup of marinara sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half the basil leaves.
Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and what's left of the basil leaves. Add remaining eggplant, and top with a generous amount of marinara sauce and the rest of the Parmesan.
Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.
Friday, October 9, 2009
Gluten Free, Grain Free Pizza!
I've already posted this recipe on my main gluten free blog, My Experiment in Gluten Free Living, but wanted to put it here as well. It's based on a recipe from the Tropical Traditions website:
Grain-free Pizza Crust
Ingredients:
4 cups whole milk organic mozzarella cheese, shredded
4 large organic eggs
1/4 C flax meal
1/4 C coconut flour
1 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F. Cut 1 piece of parchment paper out for baking sheet.
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with parchment paper.
Bake for 22 minutes in preheated oven.
Remove from oven. Top with sauce, pre-cooked veggies or meats, and cheese. Return to oven for approximately 5 minutes to bake at 350, then put crust with toppings under the broiler on high for a minute (or less) until cheese is melted and bubbly. Slice and serve.
Notes on the changes I made: the original recipe served 2-4 (about one medium round pizza). I doubled the recipe to make a rectangular pizza in my 15 x 10 jelly roll pan so we would have plenty of leftovers. The original recipe calls for turning over the pizza crust half way through the baking process; I didn't find that to be necessary. The original recipe said to bake for 30 minutes during the first baking....my crust was too brown by 25 minutes the first time I tried it.
ENJOY!!
Monday, August 10, 2009
The Perfect Meatloaf
This recipe probably came from a magazine....the title of this post, "The Perfect Meatloaf", was the name of the original recipe (wherever it was that I found it). "Perfect" may be a little bit of an exaggeration but it is a good recipe!
I've had it for many years and have made it many dozens of times. I've made a few changes to the recipe to make it "mine", but if anyone recognizes it and knows where the original came from, let me know so I can give credit where credit is due! :)
Note: I usually omit the ground veal and just use 1 1/2 lbs of ground chuck and 1/2 lb ground pork.
Ingredients:
Glaze:
1/2 cup gluten-free ketchup (Heinz is gf)
4 T. brown sugar
4 tsp vinegar (I usually use either cider or white)
Meatloaf:
2 tsp vegetable oil
1 med. onion, diced
2-3 garlic cloves, minced
2 large eggs
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 tsp gluten free Worcestershire sauce (Lea & Perrins is gf in USA, but not in Canada!)
1/4 tsp gf hot sauce
1/2 cup milk (can use rice milk, almond milk, soy milk, whatever)
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup gf cracker or bread crumbs (I have used Glutino crackers, crushed, or my own homemade gluten free bread, finely crumbled)
1/3 cup finely minced fresh parsley
Directions:
Preheat oven to 350 degrees.
Glaze: Mix all ingredients in a small bowl and set aside.
Meatloaf: Heat oil in skillet, add onion and saute until almost soft (5 min), then add garlic and saute another minute or so. Set skillet aside to cool.
Mix eggs with salt, pepper, thyme, mustard, hot sauce, Worcestershire sauce, and milk. Add to meat in large bowl along with cracker or bread crumbs, minced parsley, and onion/garlic mixture. Mix with fork until well blended and mixture doesn't stick to the bowl. Add a little more milk if it sticks.
With wet hands pat into approximately 9" by 5" loaf shape, place in foil-line baking pan for easy clean-up. Brush with 1/2 the glaze and bake until top is crisp, about an hour. Remove from oven and allow to sit for at least 20 minutes before serving. Serve with remaining glaze.
NOTE: This recipe is casein free if you use non-dairy milk (such as rice or soy) and if the bread or cracker crumbs are casein free. We frequently use Pamela's Amazing Wheat-Free Bread Mix, which is casein free.
Edit (10/20/09): for a grain free version, use grain free bread crumbs. For example, smash up almond or coconut flour biscuits to make the crumbs. You can also substitute 2 T agave nectar for the 4 T brown sugar in the glaze (a little healthier).
I've had it for many years and have made it many dozens of times. I've made a few changes to the recipe to make it "mine", but if anyone recognizes it and knows where the original came from, let me know so I can give credit where credit is due! :)
Note: I usually omit the ground veal and just use 1 1/2 lbs of ground chuck and 1/2 lb ground pork.
Ingredients:
Glaze:
1/2 cup gluten-free ketchup (Heinz is gf)
4 T. brown sugar
4 tsp vinegar (I usually use either cider or white)
Meatloaf:
2 tsp vegetable oil
1 med. onion, diced
2-3 garlic cloves, minced
2 large eggs
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 tsp gluten free Worcestershire sauce (Lea & Perrins is gf in USA, but not in Canada!)
1/4 tsp gf hot sauce
1/2 cup milk (can use rice milk, almond milk, soy milk, whatever)
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup gf cracker or bread crumbs (I have used Glutino crackers, crushed, or my own homemade gluten free bread, finely crumbled)
1/3 cup finely minced fresh parsley
Directions:
Preheat oven to 350 degrees.
Glaze: Mix all ingredients in a small bowl and set aside.
Meatloaf: Heat oil in skillet, add onion and saute until almost soft (5 min), then add garlic and saute another minute or so. Set skillet aside to cool.
Mix eggs with salt, pepper, thyme, mustard, hot sauce, Worcestershire sauce, and milk. Add to meat in large bowl along with cracker or bread crumbs, minced parsley, and onion/garlic mixture. Mix with fork until well blended and mixture doesn't stick to the bowl. Add a little more milk if it sticks.
With wet hands pat into approximately 9" by 5" loaf shape, place in foil-line baking pan for easy clean-up. Brush with 1/2 the glaze and bake until top is crisp, about an hour. Remove from oven and allow to sit for at least 20 minutes before serving. Serve with remaining glaze.
NOTE: This recipe is casein free if you use non-dairy milk (such as rice or soy) and if the bread or cracker crumbs are casein free. We frequently use Pamela's Amazing Wheat-Free Bread Mix, which is casein free.
Edit (10/20/09): for a grain free version, use grain free bread crumbs. For example, smash up almond or coconut flour biscuits to make the crumbs. You can also substitute 2 T agave nectar for the 4 T brown sugar in the glaze (a little healthier).
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