Author: kbbweb

Vegan and Gluten Free Pizza Crust (makes 3-4 pizzas)

Posted on by kbbweb
Gluten Free Pizza Crust

Vegan and Gluten Free Pizza Crust (makes 3-4 pizzas)

September 26, 2023

This is the same dough as Vegan and Gluten-Free Multi-Grain bread, just worked differently to make pizza crusts.

Pizza crust baked plain K Bonura
Pizza crust baked plain K Bonura

In a bowl, make your flax eggs:

  • 4 tablespoons ground flax meal
  • ½ cup warm (not hot) water
  • Leave to soak 5 minutes.
  • Whisk with a fork.

Place dry ingredients in a stainless-steel mixing bowl:

  • ½ cup psyllium husk powder
  • 2 tablespoons instant yeast
  • 2 tablespoons turbinado sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoon xanthan gum
  • 1 cup millet flour
  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the mixer:

  • Flax egg mixture
  • ½ cup sunflower oil
  • 3 ½ cups warm water

Mix until blended, it will be sticky and thick.

Oil 3 – 4 cast iron pizza pans (depending on size), then sprinkle a few tablespoons of millet flour on each.

Have ½ cup millet flour handy for working.

Divide the dough into rough balls and place it in the center of each of your pans.

Sprinkle a little millet flour on top of each dough ball.

One at a time, place a sheet of parchment paper (the size of your pan) on top of the dough ball. Use a rolling pin to roll the dough ball out into a circle, rolling from the center out toward the edges of the pan. As the dough ball rolls out, you may need to lift the parchment paper and sprinkle a little more millet flour to keep the dough workable. As you roll, create a small thicker crust edge around the edge of the pan.

Repeat for the remaining crusts.

Preheat oven to 350 degrees (convection preferred if possible).

Cover with a clean cloth, place in a warm place away from drafts, let rise for 20 minutes.

Add your desired toppings. (Or, bake plain to freeze for later).

Bake 30 minutes.

Remove from oven, let sit in a warm place away from drafts for 5 minutes.

Cut into slices with kitchen scissors and enjoy.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Egg Free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Fall and Back-to-School Food Allergy Reminders

Posted on by kbbweb
Kids at activity
Dear ones: I’m starting to see all the fall-school activity, Halloween and fall-outing theme memes and posts, so I wanted to share my allergy-life and allergy-mom-life advice (and PLEASE PLEASE share with others):
As you plan for fall events in your classroom, community, and shared spaces, remember that 8% of children have food allergies. Per the CDC, “That’s 1 in 13 children, or about 2 students per classroom.” When you plan activities around food, there is a great potential of leaving these kids out. Tree nuts and peanuts are NOT the only allergies to be aware of. Per the CDC, “Eight foods or food groups account for most serious allergic reactions in the United States: milk, eggs, fish, crustacean shellfish, wheat, soy, peanuts, and tree nuts.” Sesame is the 9th most common allergen, and since Jan 1 2023 is now also required to be listed on ingredient lists per the FDA.
Even doing non-eating activities with food can have an impact. For instance, for a kid with dairy allergies or celiac, learning to count in kindergarten with goldfish crackers could lead to illness and could even be life-threatening, depending on the severity of the allergy.
If you’ve got your bowl of candy at Halloween and are irritated at the kid who is digging through it (and tell them “you get what you get and you don’t throw a fit”) remember that they may be searching to see if you have anything that they’re not allergic to.

If you’re planning an event and want to have food that almost every can enjoy safely, look for snacks and treats that have the “free of most common allergies” stamp on them. Some of my favorites are the candies from Yum Earth

https://yumearth.com/ and popcorn from Boom Chicka Pop – the sea salt popcorn and sweet and salty kettlecorn are both allergy friendly:

https://www.boomchickapop.com/multipacks.

 

If you have a kid with food allergies: teach them to self-advocate. Read labels WITH THEM from the first day of diagnosis, no matter how little they are. Teach them to ask “can I read the ingredients?” Don’t take anyone else’s word that it “should” be okay. When in doubt, don’t eat it. Also: keep your benadryl handy. Practice with your epi-pen. Have your kid and grandparents and caretakers all practice with the epi-pen.
Thanks for listening to this adult with food allergies who has kids with food allergies, and has spent both my own life and my mom-life navigating a world that isn’t always safe (or even just friendly and understanding) for us to eat in or even live in. And remember that having food allergies was certainly not our choice, and we’re not doing this just to make your life difficult. Our own food-allergy-lives are difficult enough …

 

https://www.cdc.gov/healthyschools/foodallergies/index.htm

https://www.fda.gov/news-events/fda-voices/update-sesame-allergen-labeling-food-packages

 

Multi-Grain Gluten Free AND Vegan Bread (makes 2 loaves)

Posted on by kbbweb
gluten free and vegan bread

Multi-Grain Gluten Free AND Vegan Bread (makes 2 loaves)

8/29/2023

I am so, so excited. This may be my greatest baking accomplishment ever. A gluten-free, allergy-free, vegan bread that has a nice texture, tastes good, and actually slices well.

I am so grateful to all the internet folks who taught me the secret of “the flax egg.”

Make your “flax eggs.” In a small bowl, place:

  • 4 tablespoons flax meal
  • ½ cup warm water

Leave to soak for 5 minutes.

Whisk with a fork.

Place dry ingredients in a stainless-steel mixing bowl:

  • ½ cup psyllium husk powder
  • 2 tablespoons instant yeast
  • 2 tablespoons turbinado sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 cup millet flour
  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

  • “Flax egg” mixture
  • ½ cup sunflower oil
  • 3 ½ cups warm water

Mix until blended, but it will be sticky and like children’s clay.

Oil two cast iron bread pans.

Divide the dough into your two pans, using a silicone spatula to spread it evenly and smooth out the tops.

Cover with a clean cloth, place in a warm place away from drafts, let rise for 45 minutes. (A closed microwave or cupboard is a great place to let the loaves rise.)

Preheat oven to 325 degrees (convection preferred if possible).

Bake 1 hour and 15 minutes (it should sound hollow when you tap the top of the loaf with a wooden spoon).

Turn oven off, open door, let bread sit 5 minutes to adjust temperature before you move it.

Remove from oven, let sit away from drafts for 20 minutes.

Use a butter knife to carefully cut away from the 4 sides of the pan, turn the pan over on a clean cutting board, tap the bottom, and the bread loaf should come out.

Place upright on the cutting board and let cool completely.

Slice it with a serrated bread knife.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Egg Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Vegan, Gluten-Free Vanilla Frosting

Posted on by kbbweb
Vegan, Gluten-Free Vanilla Frosting

Vegan, Gluten-Free Vanilla Frosting

Want frosting on your cake? This one is allergy-friendly for almost everyone!

August 20, 2023

In a stainless-steel bowl:

  • 1 ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened rice milk

Whisk until smooth.

Keep refrigerated.

 

ALLERGY STATEMENT:

Gluten-Free, Milk/Dairy Free, Egg-free (VEGAN), Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

My Kids’ Favorite Swirl Cake (with vegan option)

Posted on by kbbweb
chocolate and vanilla swirl cake with vegan option

My Kids’ Favorite Swirl Cake (with vegan option)

Chocolate cake? Vanilla cake? Why choose! Make it a swirl! This was my grandma’s specialty and has become my kids’ favorite cake. This is a dairy free version. I provide vegan option below (there is very little taste difference in the vegan option, it’s just a little messier to eat). I am still working on a gluten-free alternative and I’ll let you know when I figure it out.

August 20, 2023

Preheat oven to 350 degrees (convection preferred if possible).

Set up two stainless steel bowls.

Bowl one:

Mix:

  • 3/4 cup turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened rice milk
  • 1 egg (FOR VEGAN OPTION – replace 1 egg with 1 tablespoon plain white vinegar)
  • ¼ cup olive oil

Whisk until smooth.

Add:

  • 1 ¼ cup King Arthur White Whole Wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder

Mix until smooth.

Pour into the bottom of a 9 x 12 baking pan.

Bowl two:

Mix:

  • 3/4 cup turbinado sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsweetened rice milk
  • 1 egg (FOR VEGAN OPTION – replace 1 egg with 1 tablespoon plain white vinegar)
  • ¼ cup olive oil

Whisk until smooth.

Add:

  • ¾ cup King Arthur White Whole Wheat flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ cup cocoa powder

Mix until smooth.

Starting over the center of the baking pan, carefully pour the batter in on top of the vanilla batter, forming swirls as you pour.

Use your silicone spatula to make one or two swirls through the batter, just briefly – you do not want to mix the two batters into one, just create a swirl design so they retain their individual flavors.

Place on middle rack of oven, back 45 minutes.

Let cool 10 minutes prior to cutting.

ALLERGY STATEMENT:

Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

OPTIONAL VERSION is VEGAN (Egg-Free)

Gluten Free Pizza Crust (makes 3 – 4 pizzas)

Posted on by kbbweb
Gluten Free Pizza Crust

Gluten Free Pizza Crust (makes 3-4 pizzas)

August 17, 2023

This is the same dough as Gluten-Free Multi-Grain bread, just worked differently to make pizza crusts.

Place dry ingredients in a stainless-steel mixing bowl:

  • ½ cup psyllium husk powder
  • 2 tablespoons instant yeast
  • 2 tablespoons turbinado sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoon xanthan gum
  • 1 cup millet flour
  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the mixing bowl:

  • 4 eggs
  • ½ cup sunflower oil
  • 3 ½ cups warm water

Mix until blended, but it will be sticky and thick.

Oil 3 – 4 cast iron pizza pans (depending on size), then sprinkle a few tablespoons of millet flour on each.

Have ½ cup millet flour handy for working.

Divide the dough into rough balls and place it in the center of each of your four pans.

Sprinkle a little millet flour on top of each dough ball.

One at a time, place a sheet of parchment paper (the size of your pan) on top of the dough ball. Use a rolling pin to roll the dough ball out into a circle, rolling from the center out toward the edges of the pan. As the dough ball rolls out, you may need to lift the parchment paper and sprinkle a little more millet flour to keep the dough workable. As you roll, create a small thicker crust edge around the edge of the pan.

Repeat for the remaining crusts.

Preheat oven to 350 degrees (convection preferred if possible).

Cover with a clean cloth, place in a warm place away from drafts, let rise for 20 minutes.

Add your desired toppings.(Or, bake plain to freeze for later).

Bake 30 minutes.

Remove from oven, let sit in a warm place away from drafts for 5 minutes.

Cut into slices with kitchen scissors and enjoy.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Gluten Free Multi Grain Bread (Makes 2 loaves)

Posted on by kbbweb
gluten free multi-grain bread sliced

Gluten Free Multi Grain Bread (Makes 2 loaves) August 17, 2023

Gluten-free bread is HARD! I began baking bread with my grandmother in childhood. I’ve been experimenting with gluten-free bread for almost 5 years. Most gluten-free cookbooks and recipe bloggers use dairy (butter, cream) or nut-based products (almond flour, coconut oil) to get the bread to gel and hold. Other gluten-free bakers use a variety of refined sugars and starches (potato starch, tapioca starch) to get a light fluffy texture. My family’s dietary allergies and requirements put those ingredients off limits, and so I’ve been on a continual journey to figure out a whole-grain, dairy-free, nut-free gluten-free bread that has a nice taste, a nice feel in the mouth, and which can actually be sliced for sandwiches and toast. I also wanted to use gluten-free flours other than oats and rice, since they are already common grains in our gluten-free diet, and I wanted some variety. After almost 20 different trials, I found one we really like. Here it is, for your gluten-free, dairy-free, nut-free eating pleasure!

Place dry ingredients in a stainless-steel mixing bowl:

  • ½ cup psyllium husk powder
  • 2 tablespoons instant yeast
  • 2 tablespoons turbinado sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoon xanthan gum
  • 1 cup millet flour
  • 1 cup teff flour
  • 1 cup sorghum flour
  • 1 cup quinoa flour

Mix lightly on low speed.

Add wet ingredients to the bowl:

  • 4 eggs
  • ½ cup sunflower oil
  • 3 ½ cups warm water

Mix until blended, but it will be sticky and not smooth.

Oil two cast iron bread pans.

Divide the dough into your two pans, using a silicone spatula to spread it evenly and smooth out the tops.

Cover with a clean cloth, place in a warm place away from drafts, let rise for 45 minutes.

Preheat oven to 350 degrees (convection preferred if possible).

Bake 45 minutes (it should sound hollow when you tap the top of the loaf with a wooden spoon).

Remove from oven, let sit in a warm place away from drafts for 20 minutes.

Use a butter knife to carefully cut away from the 4 sides of the pan, turn the pan over on a clean cutting board, tap the bottom, and the bread loaf should come out.

Place upright on the cutting board and let cool completely.

Slice it with a serrated bread knife.

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Gluten Free Rich Chocolate Cake

Posted on by kbbweb
Picture of gluten free chocolate cake on a plate

Gluten Free Rich Chocolate Cake

August 11, 2023

Preheat oven to 350 degrees (convection preferred if possible).

Place dry ingredients in a stainless-steel mixing bowl:

  • 1 ¼ cup turbinado sugar
  • ¾ cup oat flour
  • ¾ cup brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons xanthan gum

Mix.

Add wet ingredients to the bowl:

  • 2 eggs
  • 1 cup unsweetened rice milk
  • 1 cup water
  • 1/3 cup olive oil
  • 1 tablespoon vanilla extract

Whisk until smooth.

Pour into a 9 x 12 glass cake pan.

Bake 45 minutes – check if a toothpick comes out clean – if not, bake an additional 5 minutes.

Let sit for 5 to 10 minutes to cool and “set” before slicing.

 

ALLERGY STATEMENT:

Gluten Free, Milk/Dairy Free, Tree Nut Free, Fish Free, Crustacean Shellfish Free, Peanut Free, Soy Free, and Sesame Free

Picture of gluten free chocolate cake on a plate
Picture of gluten free chocolate cake on a plate