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Spritz Cookies - Gluten Free

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Spritz Cookies - Gluten Free


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5 starsAvg. rating: 5 from 1 votes.
  

 Recipe Information  
Category: Cookies
Recipe Created By: Kathy Przywara



 

 Ingredients  
2 sticks unsalted butter, slightly softened *
3 oz cream cheese, slightly softened *
1/2 cup sugar
1 tsp vanilla or other flavoring extract
2 cups gluten-free flour mix
1/4 tsp xanthan gum
pinch salt
food coloring (optional)


 Directions  
Cream butter and cream cheese. Stop to scrape sides. Add sugar to butter mixture and cream. Add vanilla and blend. Add dry ingredients and mix well until you have a stiff dough. Stop and scrape sides at least once. Dough can be colored with paste food coloring if desired.

Refrigerate dough for 15 to 30 minutes until it is less sticky.

Pack dough into a cookie press and press cookies onto ungreased baking sheets leaving about 1 inch between. Keep unused dough chilled until needed. Decorate with colored sugars or other decorations. Bake one tray at a time on rack set in upper 1/3 of oven at 350 °F for 9 - 11 minutes or until just starting to brown. Cool slightly on trays before removing to racks to cool completely.

Store in airtight container.


 Notes  
I made these for Xmas one year when we were gluten free but had gotten dairy back. They are very rich!

Make sure you use ungreased cookie sheets and thoroughly cool and wipe down the grease on any before reusing them.

For the GF flour mix, I use Kathy P's All Purpose Rice Flour Mix.

Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
* To make these milk-free, use a milk-free cream cheese alternative (Tofutti, Daiya) and milk-free margarine.

Other flavor possibilities are orange extract, lemon extract, anise extract or mint extract.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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Barley Oat Pancakes

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Barley Oat Pancakes


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5 starsAvg. rating: 5 from 3 votes.
  

 Recipe Information  
Category: Breakfast
Recipe Created By: Mary In Idaho



 

 Ingredients  
3 cups oats
2 cups barley flour
1 Tbsp baking powder
1 tsp baking soda
1/4 cup sugar or honey
1 tsp salt
2 Tbsp Egg Replacer
1/4 cup warm water
1/4 cup oil
3 cup dairy-free milk alternative


 Directions  
Whiz oats in blender until the consistency of coarse flour. Mix with remaining dry ingredients. Wisk together egg replacer and water. Add to dry ingredients along with oil, and milk. Blend well and cook on a hot well-greased griddle. You may need to add more milk as the batter sits because the oats will soak up the liquid and make the batter quite thick.


 Notes  
This recipe is one of our favorites for breakfast. The pancakes taste great and have a lovely golden brown color, thanks to the barley. This will make quite a few pancakes-- it feeds my family of 8. We never have any left over, butI am guessing they would be a good snack.....


 Substitutions  
I substituted spelt once for the barley and it tasted OK, though it was not near as pretty.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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Chicken Fajitas

Recipes & Diet

Safe Eats ® Recipes (Allergy-Friendly, Search Free of Your Allergens)

Chicken Fajitas


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 Recipe Information  
Category: Main Dishes
Recipe Created By: Lorraine



 

 Ingredients  
chicken breasts
canola oil
minced garlic
lime juice
salt and pepper
chili pepper & cumin (optional)
grape tomatoes (optional)
sour cream (optional)
cheddar cheese (optional)
avocado (optional)
onion
bell peppers
tortillas (flour and/or corn)


 Directions  
Marinate chicken breasts in canola oil, lime juice, minced garlic, salt and pepper for 30 minutes to an hour. You can spice up marinade with cumin and chili powder if desired.

Meanwhile, prepare toppings. Into separate bowls, place slice grape tomatoes, sour cream, chedder cheese and avocado slices.

Heat some oil in a skillet. Saute sliced onion. When soft, add some sliced bell peppers. Remove when veggies are tender-crisp. Do not clean skillet. Add a bit more oil if necessary. Remove chicken from marinade (discard marinade) and add to skillet. Cook until done, about 3 minutes per side. Slice and serve with veggies and toppings, along with warm tortillas.


 Notes  
This is good with Mexican rice on the side. This is just white rice with drained can of diced tomatoes and chilis stirred in.


 Substitutions  
Use whatever kind of dairy or non-dairy sour cream is safe for you. If using vegan cheddar cheese, dice into tiny cubes.

Omit sour cream and/or cheese if you don't have a safe version. If avoiding wheat/gluten, use safe corn tortillas. If avoiding corn, use safe wheat tortillas.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes. If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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Safe Eats® Allergy-Friendly Recipes – Kids With Food Allergies Recipes & Diet

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Keep in Mind

  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes.  If you would like to publish our recipes elsewhere in print or online, please contact us for permission.