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Cream of Mushroom Soup

Feb 1, 2009 · Leave a Comment

cream of mushroom soup

This cream of mushroom soup is a versatile dish that can be eaten by the bowl or kept thicker to use in casseroles. 

Cream of Mushroom Soup
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I am grateful to Melisa Priem who offered to share this recipe from her cookbook, 8 Degrees of Ingredients.

When I read Melisa's introduction to the recipe, I couldn't help but chuckle because she is a fellow Minnesotan and references a beloved Minnesota institution - the "hot dish". We usually make "hot dish" (or casserole if you live outside of the Midwest) with a can or two of condensed cream soup.

Whether cream of chicken, cream of mushroom, or cream of celery, these cans of condensed soup always contain dairy and wheat and are off-limits to those of us avoiding those allergens.

I have yet to find a dairy and wheat/gluten free version of the canned condensed soup making the "hotdish" more difficult to make.

Even though a bowl of this cream of mushroom soup is delicious on its own, I love this recipe because I can use it to make a thicker version for recipes that call for condensed soup.

Allergy friendly ingredients

This recipe utilizes a few special ingredients to achieve the creamy texture of regular cream of mushroom soup.

Melisa uses rice milk in place of dairy cream and cow's milk that would normally be in a cream-style soup. You could use another milk substitute that is safe for you. I have used plain soy milk and that works as well.

Melisa uses rice noodles in this recipe to help thicken the soup and also give it its creamy texture. Crushing the noodles helps to release more of their starch into the broth, helping to thicken it in less time. Melisa recommends crushing them to ⅛-inch pieces, being careful not to crush them all to dust.

The recipe calls for beef stock if you want a lighter-colored soup, you can use chicken or turkey stock instead. Whatever broth you use, make sure it is wheat/gluten-free if you are avoiding wheat.

If you don't have dried mushrooms, you may substitute an additional 8 ounces of fresh mushrooms. You'll also want to add an extra 1 tablespoon of sherry.

Recipe tips

Did you come here to make condensed soup for those hot dishes? I know, that's what I love about this recipe, too. To make it, do not add the additional rice milk at the end (step 5).

Measure out portions of 1-½ cups each into small freezer-safe containers and freeze for up to 3 months. This makes those hot dishes much more convenient!

📖 Recipe

cream of mushroom soup

Allergy Friendly Cream of Mushroom Soup

Kristi Winkels, RDN, LD
This cream of mushroom soup is free of dairy, eggs, wheat/gluten, soy, peanuts, tree nuts, fish, and shellfish.
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup dried mushrooms 1 ounce
  • 1 cup hot water
  • 6 cups beef stock
  • 8 cups rice milk divided
  • 1-½ cups crushed rice noodles
  • 1-½ teaspoons salt
  • 2 tablespoons canola oil
  • 2 medium shallots chopped
  • 8 ounces button mushrooms sliced (about 2 cups)
  • 2 tablespoons dry sherry

Instructions
 

  • Place dried mushrooms in a bowl and add hot water. Let steep for 30 minutes. After 30 minutes, drain the mushrooms and reserve all the mushroom stock. Strain the liquid through a paper towel to remove any dirt or particles and set aside.
  • Heat beef stock and 4 cups of rice milk in a large soup pot and bring to a boil. Add crushed rice noodles and salt. Continue to boil over low heat, stirring occasionally to prevent noodles from sticking to the bottom of the pot. Continue to boil the soup until noodles disintegrate and liquid thickens, about 50 minutes.
  • Meanwhile, heat canola oil in a small saute pan. Add shallots, sliced mushrooms, and re-hydrated mushrooms. Saute for about 5 minutes. Add sherry and ½ of the reserved mushroom liquid. Continue to cook until liquid evaporates. remove pan from heat, add remaining mushroom liquid and set aside.
  • When soup is thick, using a hand held immersion blender, puree the soup until smooth. (Alternatively, allow contents to cool, transfer to a blender, and puree.) Add mushroom mixture.
  • Stir in 2 to 4 cups of rice milk to bring soup to desired consistency. Season with 1 teaspoon salt and white pepper. Serve warm.

Notes

Nutrition facts for ⅙ of the recipe: Calories: 224, Fat: 9 grams, saturated fat: 1 gram, cholesterol: 0 grams, sodium: 1262 mg, total carbohydrate: 29 grams, fiber: 5 grams, sugars 5 grams, Protein: 8 grams
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Related recipes

  • Beef Stroganoff {Dairy and Gluten Free}
  • Swedish Meatballs
  • Veal Marsala
  • Minnesota Tater Tot Hotdish {Allergy Friendly!}

Beef Stroganoff {Dairy and Gluten Free}

Jan 31, 2009 · 2 Comments

Beef Stroganoff

This beef stroganoff recipe has been shared by Melisa Priem, author of 8 Degrees of Ingredients. It is free of the most common allergens including dairy, egg, wheat/gluten, soy, fish, shellfish, peanuts, and tree nuts.

Beef Stroganoff

Beef stroganoff typically has allergen-filled ingredients like sour cream (dairy), cream of mushroom soup (dairy and wheat), and wheat flour. In addition, people often serve this dish over egg noodles.

In this version of beef stroganoff, Melisa uses allergy-friendly substitutes but the end result is still delicious! First, she uses beef broth thickened with cornstarch rather than using a can of cream soup for the sauce. And Dijon mustard gives the dish the tangy flavor that sour cream adds to the traditional recipe.

If you’re avoiding corn, you could substitute tapioca starch for the cornstarch in this recipe.

As suggested in 8 Degrees of Ingredients, we serve this over quinoa and corn pasta.  The buttery flavor of the pasta complements this dish well.  You could also serve it over plain corn pasta, brown rice pasta, or rice.

This is a great dinner to make on a night that you don’t have much time to cook. It’s quick and easy to make and doesn’t require a lot of pots and pans making clean-up quick, too!

More main dish recipes

  • Gluten and Dairy Free Chicken and Dumplings Stew
  • Dairy Free Chicken Pot Pies {Allergy Friendly}
  • Gluten and Dairy Free Turkey Stroganoff
  • Red Beans and Rice Skillet
Beef Stroganoff

Beef Stroganoff

Kristi Winkels, RDN, LD
This beef stroganoff recipe has been shared by Melisa Priem, author of 8 Degrees of Ingredients. This recipe is dairy, egg, wheat/gluten, soy, peanut, tree nut, fish, and shellfish free.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Russian
Servings 1 people
Calories 345 kcal

Ingredients
  

  • 3 tablespoons grapeseed oil
  • 1 pound beef tenderloin tips
  • ½ medium red onion chopped
  • 8 ounces cremini mushrooms sliced
  • 1-½ cups beef broth
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 3 tablespoons rice milk
  • 1 teaspoon Dijon mustard

Instructions
 

  • Heat grapeseed oil in a large skillet over medium-high heat. Add beef tips and red onion. Saute until meat is evenly browned, 3 to 4 minutes total. The meat should remain pink in the center.
  • Add mushrooms and continue cooking for 1 to 2 minutes.
  • Reduce heat to low. Whisk the beef broth, cornstarch, and salt together and add to the beef. Continue simmering until sauce thickens, about 5 minutes.
  • Add rice milk and mustard. Stir and remove from heat. Spoon over quinoa noodles or rice.

Notes

Nutrition Facts: Serving size: ¼ of the recipe, calories: 345,  total fat: 20 grams, saturated fat: 5 g, cholesterol: 89 g, sodium: 755 mg, total carbs: 6, fiber: 1 g, sugar: 2 g, protein: 34 g

Nutrition

Calories: 345kcal
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Allergy Friendly Pretzel Chicken

Jan 4, 2009 · Leave a Comment

Allergy Friendly Pretzel Chicken

Switch up your dinner menu with this allergy friendly, crunchy on the outside, juicy on the inside baked pretzel chicken!

Allergy Friendly Pretzel Chicken

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? Recipe inspiration

This recipe was adapted from a recipe idea from Linda Sue, a reader who has a granddaughter with multiple food allergies. Like many grandmas, she wanted to be able to make an allergy friendly meal that her granddaughter would love.

She writes:

This is sooooo delicious.  My grand-daughter, Ryleigh, has many allergies. It is so hard to find things for her. One day we were fooling around in the kitchen and came up with this. Ryleigh calls it Grammy's Pretzel Chicken. I make it whenever I visit and it has been a hit.

? The ingredients

To make this dish free of the top 8 allergens, a few special ingredients are needed.

Pretzels

For this recipe, I used Snyder's of Hanover gluten free mini pretzel twists. I also like the Life GFree brand from Aldi and Trader Joe's has gluten free pretzel twists that are really good (those are my son's favorite).

To prepare the pretzels for the coating, I put them in my Magic Bullet and pulsed it several times until the pretzels were finely chopped.

Allergy Friendly Pretzel Chicken

Flour

You can use any gluten free all-purpose flour that you like and that works for your allergies. I used to like to mix my own but now tend to use one from Bob's Red Mill. For this recipe, it isn't the gluten that we need to mimic but more the starch in the flour so even rice flour alone would work.

Milk

You can use any type of dairy free milk that works for you. I used plain soy milk which works well for us but if you're allergic to soy, you can use rice milk, pea milk, oat milk, etc.

Chicken

No allergy-friendly substitutes to make here! I used boneless, skinless chicken breasts and cut them into strips but you could save time and just buy chicken tenders. I just happen to always have chicken breasts on hand.

? Recipe Tips

I start with boneless, skinless chicken breasts which are usually pretty thick. To make sure these bake evenly, I pound them with a mallet so they are all an even thickness. To do this, I put them in a plastic bag or between two pieces of Saran Wrap. I actually use my rolling pin most of the time because it seems to work the best!

The pieces of chicken are dipped/dredged in three different ingredients: first flour, then milk, then the pretzels. Set up the ingredients like an assembly line with your baking sheet nearby to minimize the mess and make the process quick.

Allergy Friendly Pretzel Chicken

Be sure to turn the chicken at the halfway point of baking (about 8 minutes). This helps the coating to get evenly crisp. Serve immediately with your favorite sauces.

Enjoy!

📖 Recipe

Allergy Friendly Pretzel Chicken

Allergy Friendly Pretzel Chicken

Kristi Winkels, RDN, LD
Free of the top 8 allergens, this pretzel chicken is crispy on the outside and juicy on the inside.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 6 people
Calories 223 kcal

Ingredients
  

  • "Safe" cooking spray
  • 1-½ pounds boneless, skinless chicken breasts cut into 1 inch strips
  • salt
  • pepper
  • ½ cup "safe" milk I used soy milk
  • ¼ cup gluten free all-purpose flour
  • 2-½ cup gluten free mini pretzel twists

Instructions
 

  • Spray a baking sheet with cooking spray. Salt and pepper the chicken and set aside.
  • Place the pretzels in a food processor and pulse until finely chopped. If you don't have a food processor, you may put the pretzels in a sealable plastic bag and use a rolling pin to crush. Set aside in a shallow dish/plate. Place the milk in a shallow dish and the flour in another dish or plate.
  • Toss each chicken strip in the flour to coat, then dip in the milk, then toss in the pretzels. Transfer to a baking sheet coated with cooking spray. Continue this process until all of the chicken pieces are coated with pretzels.
  • Bake at 400° F for 15-20 minutes, turning halfway through. The chicken is done when it is no longer pink inside. Remove from the oven and serve with a dipping sauce of your choice. (We like barbeque and honey mustard).

Notes

Nutrition Facts for ⅙ of the recipe (about 4 ounces of chicken):  Calories: 223, Total fat: 4.4 grams, saturated fat: 1.2 grams, cholesterol: 83 mg, Sodium: 317 mg, total carbohydrate: 18 grams, dietary fiber: 1 gram, sugars: 0.5 grams, Protein: 26.5 grams.

Nutrition

Calories: 223kcal
Tried this recipe?Please share how it was!

? More allergy-friendly main dishes

  • Easy Inside Out Egg Rolls {Allergy Friendly}
  • Easy Eggless Meatloaf {Instant Pot or Oven}
  • Gluten Free Pork Chops with Vegetable Gravy
  • Gluten Free Turkey Meatballs {Allergy Friendly!}

Swedish Meatballs

Jan 3, 2009 · Leave a Comment

Swedish meatballs

A traditional holiday dish in Swedish homes, these Swedish meatballs are delicious even without the most common allergens.

Swedish Meatballs

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Melisa Priem, the author of the cookbook 8 Degrees of Ingredients, was kind enough to share her recipe for Swedish meatballs here. Living in Minnesota, she probably has some ties to a Swede as many of us do.

My great-grandparents were Swedish and I grew up in an area where many Swedish immigrants settled. The Scandinavian culture has been kept alive and well, especially in Lutheran churches where they host Scandinavian dinners around the holiday season.

A Scandinavian tradition

I grew up learning about Swedish traditions from my Grandpa and Grandma. They especially liked to have lutefisk on Christmas.

One Christmas when I was probably about eight or nine, my cousins and I had to try lutefisk before we could open presents. I had heard about this fish before and I wasn't excited to try it. The rumors proved to be true and I was not a fan. Luckily, Grandma's rice pudding with lingonberries washed it down nicely!

I don't recall having Swedish meatballs with that meal but have since and I would gladly choose a whole plateful of them in lieu of the salty cod.

Swedish meatballs are traditionally served with boiled or mashed potatoes and lingonberry jam. But they also go great with these twice baked potatoes!

According to the cookbook, Our Beloved Sweden, they may also be part of a Smörgåsbord menu which may also include various types of bread, meats and fish, and vegetables including salads and relishes.

Recipe notes

This recipe calls for ground beef, pork, and veal. Our Beloved Sweden includes several recipes for Swedish meatballs and many of them also include this combination of meats but many of them just use beef. You may sub any combination of meats as long as it equals two pounds.

According to Melisa, the key to making these Swedish meatballs is to use an electric mixer to ensure a smooth yet fluffy texture.

Melisa's recipe states that you can freeze the meatballs (without the sauce) in resealable freezer bags for up to 3 months. When ready to use them, put them in a saute pan with some water and beef bouillon, and simmer for about an hour. Then you can thicken the sauce with some cornstarch or tapioca starch that has been mixed in a bit of cold water.

📖 Recipe

Swedish meatballs

Swedish Meatballs

Melisa K. Priem
This recipe was shared by Melisa Priem, author of 8 Degrees of Ingredients. It is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 1 cup bread crumbs
  • ¼ medium white onion grated
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound ground beef
  • ½ pound ground pork
  • ½ pound ground veal
  • 1-¼ cups water
  • ¼ cup grapeseed oil
  • 2 cups beef stock
  • 1 tablespoon Dijon mustard
  • 1 tablespoon potato flour starch

Instructions
 

  • Preheat oven to 375 degrees.
  • Combine the bread crumbs with the grated onion, spices, salt and pepper in a large mixing bowl. Stir with a fork to incorporate all the ingredients.
  • Add the ground meat and water and beat with an electric mixer on al ow speed until the meat becomes light and fluffy, about 5 to 7 minutes.
  • Using your hands, roll mixed meat into 1-inch balls.
  • Heat grapeseed oil in a large skillet over medium heat. Working in batches, saute meatballs until they are well browned on all sides. Transfer meatballs to a baking dish and continue baking in an oven, covered, for about 10 minutes or until meatballs are cooked through. Keep cooked meatballs warm and covered.
  • Whisk together the beef stock, Dijon mustard, and potato starch and pour directly into skillet used to cook meatballs. Continue whisking and heat over low-medium heat until sauce simmers. Continue to simmer and whisk until sauce thickens, about 3 to 5 minutes. Pour sauce over cooked meatball and serve warm.
Tried this recipe?Please share how it was!
  • Allergy Friendly Tacos
  • Minnesota Tater Tot Hotdish {Allergy Friendly!}
  • Veal Marsala
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Peanut Free Sunflower Butter Blossoms

Dec 3, 2008 · Leave a Comment

sunflower butter blossoms

Sunflower butter blossoms are a variation of one of my holiday favorite holiday treats, peanut butter blossoms. These cookies still have the delightful flavors of chocolate and peanut butter but without the top 8 allergens!

sunflower butter blossoms

Sunflower butter blossoms are a variation on one of my favorite Christmas cookies: peanut butter blossoms.

To make them "allergy free", plenty of substitutions and effort are needed - but these delightful blossoms are well worth it!

Ingredients

Sunflower butter

Sunflower butter is an excellent peanut butter substitute! It tastes a little different than peanut butter but is very similar.

An interesting thing about sunflower butter is that, when used in baked goods with baking soda, it can turn green! According to the Sunbutter website, this happens because of a chemical reaction between the chlorogenic acid in sunflower seeds and baking soda and baking powder. It isn't harmful at all - just kind of weird to see!

This recipe calls for a very small amount of baking soda, just ⅛ of a teaspoon. That's just enough to help leaven the cookies without causing the cookies to turn green!

Margarine

Peanut butter blossoms usually call for butter so I subbed in Earth Balance Buttery Spread instead. Earth Balance has a good flavor and works well in baking.

Earth Balance is dairy free but, if you're allergic to soy and dairy, look for the Earth Balance that is dairy and soy free.

Egg replacement

To replace the egg in the original recipe, I subbed a flax egg instead. To make a flax "egg", mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of warm water and let it sit for a few minutes. It will thicken to the consistency of a beaten egg.

Milk

I use 2 tablespoons of a milk substitute in this recipe to add extra moisture to the cookies. You can use whatever milk substitute is safe for you. If you don't have milk, don't worry! Water will work here too since it is just a small amount.

Flour

For this recipe, I use Bob's Red Mill Gluten Free All Purpose Flour. This blend already has xanthan gum added to it and can be used as a wheat flour substitute cup for cup.

I used to mix all of my own flour and add xanthan gum to each recipe. If you do this, I would recommend adding ½ teaspoon xanthan gum to the flour.

Chocolate

Back when I was a kid, we made peanut butter blossoms with milk chocolate star candies on top of each cookie.

I haven't been able to find chocolate star candies that are free from the top 8 allergens so I make my own.

Yes, this is a bit of a process but, honestly, it's kind of fun! See the section below on making the candies for more details.

The main ingredient you need to make the chocolate candies is safe chocolate. I use Enjoy Life Chocolate Chips but you can use any semi-sweet chocolate chip that is safe for you. If you can have dairy, you can use any semi-sweet chocolate chip.

And, of course, if you can find safe chocolate star candies use those and save the work of making your own!

Making the chocolate candy

Making the chocolate candies to top the sunflower butter blossoms with is the most time-consuming part of making these treats. Mostly because of the time it takes for the chocolate to harden enough to press onto the cookies.

I recommend making the chocolates before you start making the cookies.

Start by placing a piece of wax paper in a shallow container. This container needs to fit in your refrigerator or freezer so choose your container wisely.

Next, add the chocolate chips and margarine to a microwave-safe dish or glass measuring cup. Microwave the mixture for about 45 seconds, take out and stir, and repeat until the chocolate is smooth.

Pour the chocolate into a decorating bag. To make he chocolates look like stars, you will need decorating bags and a star tip like these:

butter blossoms

If you don't have these, you still have options! You can use a baggie with the corner snipped off and just pipe the chocolate into a roundish shape. I did this by making a dime-sized circle and then continuing around several times until the shape is sort of similar to a Hershey's kiss. 🙂

sunflower butter blossoms
You can make chocolate stars or chocolate "kisses" if you don't have a star decorating tip - either way it tastes delicious!

After you have piped the chocolate onto the wax paper, cover the container and put it in the freezer or refrigerator for them to harden. Obviously, the freezer works faster than the refrigerator but if you have time, the refrigerator will work.

The first time I made these, I just used the baggie method and it was perfectly fine! However, when I actually realized I had a star-shaped decorating tip and made the chocolates that way I was much happier with the appearance.

Either way, they taste like little bites of heaven so you really can't go wrong!

Recipe tips

Once you've made the chocolates, it's time to make the cookies. This is the easy part!

Once the dough is all made, make the cookies by scooping out 1 tablespoon of dough, rolling it into a ball, rolling it in the sugar, and placing on a cookie sheet. There is no need to press the cookies down as the will spread out while baking.

butter

Once they're done baking, let them sit for a minute and then transfer to a cooling rack. After cooking for a few minutes, press a chocolate candy in the center of each cookie.

It's important to let the cookies cool a little bit before you do this step or the chocolate will melt. However, if you want too long, the cookie will firm up and the chocolate won't stick. I waited about 5 minutes before I added the chocolate.

I store the sunflower butter blossoms in an airtight container usually in the freezer. You can keep them at room temperature for a few days (if they aren't gone by then!)

More holiday treats

  • Corn Flake Wreaths
  • Peanut Free Rocky Road Candy
  • Allergy Free Gingerbread Cookies
  • Peanut Free Buckeyes
A plate of sunflower butter blossoms

Sunflower Butter Blossoms

Kristi Winkels, RDN, LD
These cookies are a holiday favorite with the classic flavor combination of peanut butter and chocolate. The best part is they are free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course cookies, Dessert
Cuisine American
Servings 30 Cookies
Calories 157 kcal

Ingredients
  

  • ½ cup "safe" margarine like Earth Balance
  • ½ cup sunflower butter
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 tablespoon flax seed meal and 3 tablespoons warm water mixed together
  • 2 tablespoons soy or rice milk
  • 1 teaspoon vanilla
  • 1-¾ cups gluten free all-purpose flour mix
  • ¼ cup granulated sugar

For chocolate "kisses":

  • 1 ¼ cups "safe" semi-sweet chocolate chips
  • 2-½ teaspoons "safe" margarine or coconut oil

Instructions
 

  • Preheat the oven to 350 degree F.
  • In a large mixing bowl, beat the margarine and sunflower butter with a mixer on medium speed for about 30 seconds. Add ½ cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping the sides of the bowl. Add the flax seed meal and water mixture, milk and vanilla; mix well. Gradually mix in the flour.
  • Form dough into balls, using about 1 tablespoon of dough for each. Roll in granulated sugar and place on an ungreased cookie sheet about 2 inches apart.
  • Bake in a 350 degree F oven for 10-12 minutes or until edges are firm. Remove from oven and transfer to cooling rack and allow to cool for 10 minutes.
  • Press a piece of chocolate candy into the center of each cookie.

To make the chocolate candies:

  • Add the chocolate chips and margarine or coconut oil to a glass measuring cup or bowl. Microwave in 30-second intervals, stirring after each one until the chocolate chips have melted and the mixture is smooth.
  • Transfer the melted chocolate to a decorating bag or a resealable plastic sandwich bag. If using a plastic bag, snip a very small piece from the corner of the bag with scissors. When the chocolate begins to firm up, pipe it onto a piece of wax paper. Start with about a dime-sized circle and go around about 5 times to create a chocolate candy. Alternatively, you can pipe the chocolate into candy molds.
  • Allow the candy to cool and firm up. You can speed up this process by putting them in the freezer for 10-15 minutes.

Notes

Nutrition facts for 1 cookie: Calories: 157, total fat: 8 grams, saturated fat: 3 grams, trans fat: 0 grams, cholesterol: 0 mg, sodium: 74 mg, total carbohydrate: 20 grams, dietary fiber: 1 gram, sugars: 11 grams, protein: 2 grams

Nutrition

Calories: 157kcal
Keyword dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
Tried this recipe?Please share how it was!

Love this recipe?

Please leave a rating ⭐⭐⭐⭐⭐ and share your comments below!

Stay in touch on social media! You can find me @ Instagram, Facebook, and Pinterest. I love getting your feedback so please tag me if you try a recipe!

Wheat Free Stuffing

Nov 3, 2008 · 1 Comment

Wheat Free Stuffing

This wheat free stuffing is also free of dairy, eggs, soy, fish, shellfish, peanuts, and tree nuts making it an allergy-friendly dish that all of your guests will enjoy.

A casserole dish filled with wheat free stuffing

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A Thanksgiving must-have

For me, Thanksgiving dinner would not be complete without stuffing. So, when my son was old enough to eat solid foods, I was highly motivated to figure out how to make an allergy-friendly version that everyone could enjoy.  In my past life (before food allergies), I made stuffing using the boxed mix or, if I was going all out, a bag of seasoned croutons.

Nowadays, you can find wheat free stuffing mix at the regular grocery store. But, in 2006, it was not an easy item to find so I decided to make my own from scratch.

The ingredients

Safe bread for croutons

My son is allergic to wheat, eggs, dairy, barley, and peanuts so step one was to find bread that is free of those allergens. I have found that there are a lot of great gluten free bread products out there but many of them contain egg.

wheat free stuffing recipe
Wheat free/gluten free croutons make delicious stuffing!

It really didn’t matter that every wheat and egg-free bread we had tried was too dry and crumbly for our taste. For croutons, dry and crumbly works! 

My go-to bread for this recipe is Food for Life’s brown rice bread because I think the flavor is similar to whole wheat bread. I have also used white gluten-free bread and it works well, too.

Wheat Free Stuffing
Food For Life gluten free bread is free of the top 8 allergens plus corn and sesame. Ingredients include:
Organic Brown Rice Flour, Filtered Water, Organic Agave, Organic Tapioca Flour, Safflower Oil, Organic Chia Seeds, Fresh Yeast, Organic Vegetable Gum( Xanthan, Cellulose, Psyllium), Rice Bran, Sea Salt.

Gluten free broth

I use either Kitchen Basics Gluten-Free Broth or Pacific brand broths that come in the aseptic containers (the boxes). It's just a lot more convenient than using granules to make broth. For Thanksgiving, I cut corners wherever I can!

Gluten free broth

Prep ahead of time

The croutons

This recipe isn’t as quick and easy as boxed stuffing or even pre-made bags of seasoned croutons. Luckily, the most time-consuming part – making the croutons – can be done a few days ahead of time!

I usually dry the bread the weekend before Thanksgiving and then store the min airtight containers or resealable bags.

I also usually have to hide them because my kids like to snack on them! ? ?

The vegetables

I usually chop the carrots, onions, celery, and shallots the day before and store them in airtight containers.

You could even go so far as to toss the croutons and vegetables together the night before and then just add the broth in the morning.

Add the broth

This recipe calls for 2-½ cups of broth to be added to the crouton mixture. I have found that this amount varies quite a bit depending on how dry the croutons are and what kind of bread you use. I continue to add broth until the bread won't soak it up anymore, sometimes it is closer to 4 cups.

Even though this stuffing does require a little bit more effort, it's delicious and makes our Thanksgiving dinner complete!

Bake it...

I usually assemble this dish in the morning right after I put the turkey in the oven. After I have tossed together the croutons, vegetables, spices, etc. and added broth, I cover it and put it back in the refrigerator.

Whenever I make Thanksgiving dinner, I struggle with oven space. I typically take this dish out of the refrigerator about 30 minutes before I take the turkey out of the oven. This lets it worm up to room temperature so it doesn't have to bake as long after the turkey comes out.

I have even put it in the microwave for a few minutes just to give it a head start. Once the turkey comes out of the oven, my casseroles go in for about 20-30 minutes.

...Or slow cook it

Over the years, I have tried to rely less on my oven and use my slow cooker and pressure cooker more often for Thanksgiving dinner.

This stuffing works very well in the slow cooker! Again, I put it together right after I put the turkey in the oven and add it right to the slow cooker.

I start it on the high setting for an hour or two and then reduce to low so it doesn't get too dried out. I like having it off to the side and out of the way!

This stuffing may take a little more effort that a box stuffing or even pre-made bags of seasoned croutons but it's well worth the effort, especially on Thanksgiving!

Related recipes

  • Allergy Free Gravy
  • Dairy and Gluten Free Green Bean Casserole
  • Turkey Veggie Platter
  • Allergy Friendly Pumpkin Bars

📖 Recipe

wheat free stuffing recipe

Wheat Free Stuffing

Kristi Winkels, RDN, LD
Thanksgiving dinner is not complete without this wheat free stuffing. It is also free of dairy, eggs, soy, gluten, peanuts, tree nuts, fish, and shellfish.
5 from 1 vote
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Servings 10 servings

Ingredients
  

  • Cooking spray
  • 1-½ loaves gluten free bread soy, egg, dairy-free bread (or enough to make 6 cups)
  • ¼ cup olive oil
  • 2 onions diced
  • 2 stalks celery diced
  • ½ cup diced carrot
  • 2 shallots minced
  • 2 teaspoons rubbed sage
  • 2 teaspoons dry thyme leaves
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • ½ cup white wine or broth
  • 2 ½ cups gluten-free chicken broth (see note)

Instructions
 

  • Preheat the oven to 300 degrees F. Spray a baking sheet with cooking spray. Cut the bread into ½ inch cubes and place on the baking sheet in a single layer. Toast in the preheated oven for about 45 minutes being sure to toss the cubes every 15 minutes to ensure even toasting. When the bread cubes are dried completely, remove them from the oven and cool. Store in an air tight container until you are ready to make the stuffing.
  • Heat the oil over medium heat in a saute pan. Add the onions, celery, carrot, and shallots to the pan and saute until tender. Add the sage, thyme, salt, and pepper and cook for an additional two minutes stirring frequently. Add the wine (or broth) and continue to cook for two more minutes or until the wine is reduced by half.
  • In a large bowl, place the toasted bread cubes and toss in the vegetable mixture. Add the chicken broth gradually and stir until the bread cubes are evenly moistened and no longer crunchy (this may require more broth). Transfer to a baking dish and bake at 325 degrees F for 20-25 minutes.

Notes

The amount of broth you use may vary depending on the type of bread you use and how dry it is. Add broth until the croutons no longer soak up the liquid and they are no longer crunchy.
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Salad With Cranberry Vinaigrette

Oct 3, 2008 · Leave a Comment

Salad With Cranberry Vinaigrette

Salad greens with cranberry vinaigrette combines fresh, tangy and sweet flavors to create a festive dish that's free of the top 8 allergens.

Salad With Cranberry Vinaigrette

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I originally made this salad for our first allergy free Thanksgiving feast. Now, many people would argue that plates have no room for a green salad on Thanksgiving. And that may be true for some, but I will always make room for a good salad!

How to make it

When you're preparing several dishes for a big feast, you need at least one that is super simple to put together. This is that dish!

Start with the greens

I like mixed salad greens for this salad but you could use spring mix, spinach, or even chopped hearts of romaine. Choose what you like and what is available to you.

I used a 5 ounce container of mixed salad greens which comes out to about 8 cups. If your greens aren't washed already, put them in a big bowl cover with water, and then swish them around for a minute or so. The grit should drop to the bottom leaving your greens nice and clean.

I would recommend putting the clean greens in a salad spinner, if you have one, to get them nice and dry. If you don't have a salad spinner, just pat dry with paper towels.

Add the greens to a large serving bowl.

Add the fruit

Fruit in salad is just so good! Because there are fewer in-season fruit options in November here in Minnesota, I use mandarin oranges, pear slices and dried cranberries. I have also made this with apple slices (honey crisp apples are especially good!)

If you are making this salad in advance, I would recommend waiting to add the pear (or apple) until you are ready to serve as these fruits do tend to brown once they're cut.

I toss half of each of the fruits into the mixed salad greens and then top the salad with the remaining. Otherwise, they all tend to fall to the bottom of the salad.

Make the dressing

I love this dressing! It is sweet and tangy and it makes my mouth water just thinking about it!

To make it, start by re-hydrating the dried cranberries with hot water. After about 30 minutes, they can be pureed with some of the reserved mandarin orange juice. I use my Magic Bullet for this job. It's so easy to set up and clean up when I'm done.

Once you've pureed the cranberries and juice together, add the sugar, salt, pepper, vinegar, and mustard and mix well. At this point, you can taste it to see if you want more salt or pepper.

Finally, add in the olive oil and blend well.

I like to keep this in a glass jar until I'm ready to serve the salad. You could even keep it on the side and let your guests decide how much dressing they want. Although, if you do this, you might need to double the dressing recipe!

If you have extra dressing, you can keep it in the refrigerator for 1-2 weeks (another reason to make extra!)

Serving suggestions

This salad is often part of our Thanksgiving menu but, once you've made the dressing, it's easy enough to have every day!

This salad would be delicious topped with leftover turkey from your Thanksgiving feast or a grilled chicken breast.

More Thanksgiving recipes

  • Turkey Veggie Platter
  • Allergy Free Mashed Potatoes
  • Allergy Free Gravy
  • Wheat Free Stuffing

📖 Recipe

Salad With Cranberry Vinaigrette

Mixed Green Salad with Cranberry Vinaigrette

Kristi Winkels, RDN, LD
This salad is topped with a sweet and tangy cranberry vinaigrette that is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
No ratings yet
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Course Salad
Servings 8 servings
Calories 140 kcal

Ingredients
  

For the Salad:

  • 8 cups Mixed salad greens (about 5 ounces)
  • 1 pear thinly sliced
  • 1 small can mandarin oranges drained (reserve the juice for the dressing)
  • ½ cup dried cranberries

For the Dressing:

  • ¼ cup dried cranberries such as Craisins
  • ¼ cup hot water
  • ¼ cup orange juice reserved from can of mandarin oranges
  • ½ teaspoon granulated sugar
  • ¼ teaspoon salt
  • Dash freshly ground pepper
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon "safe" Dijon mustard
  • ¼ cup extra virgin olive oil

Instructions
 

For the salad

  • Toss the salad greens, mandarin oranges, and dried cranberries in a large bowl.

For the dressing

  • In a small bowl, soak the dried cranberries in the hot water for about 30 minutes.
  • Drain the cranberries. Using a food processor or blender, puree the cranberries with the reserved mandarin orange juice (the mixture will not be completely smooth). Mix in the sugar, salt, pepper, vinegar, and mustard. Finally, add the olive oil to the mixture and blend until it is fully incorporated and has thickened slightly. Chill until ready to serve.
  • Pour over the salad and toss to coat or serve on the side. Dressing recipe yields ¾ cup.

Notes

Nutrition facts for about 1 cup of salad: Calories: 140, total fat: 7 grams, saturated fat: 1 gram, Cholesterol: 0 mg, Sodium: 30 mg, total carbohydrates: 20 grams, dietary fiber 3.5 grams, sugars: 15 grams, Protein: 1 gram.

Nutrition

Calories: 140kcal
Keyword dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, vegetables, wheat free
Tried this recipe?Please share how it was!

Love this recipe?

Please leave a rating ⭐⭐⭐⭐⭐ and share your comments below!

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