Gluten-free Dairy-free Egg-free Focaccia inspired by Amy’s Kitchen

March 6th, 2012 yum Posted in Amy's Kitchen, Bread, Breastfeeding for Allergic Baby Recipe, Brown Rice, Dairy Free, Egg Free, Soy Free, Sugar free, Sunflower seed, Vegan 16 Comments »


I have a little addiction. It is to the Amy’s Kitchen kid’s meal with the ziti pasta with the fake cheese and a little bit of broccoli and focaccia and the apple cobbler serving. I know, I know, I’m not a kid, but it is relatively low in calories and I just can’t get enough of it. They also just came out with a new kid’s meal with gluten-free rice mac and cheese, broccoli, and that same apple cobbler. However, those frozen kids meals are an expensive little vice for a graduate student mommy with a mortgage. I was thinking about it, and although I do love the pasta, the real draw for me is that little bread square tucked in between the pasta and the apple pie. I just love the faintly nutty, brown rice flavor of the stuff and the fluffiness of it when I rescue it from the microwave and let the rest of the meal cook.

I am thrilled by Toddler Yum’s new school, and it seems to be really good for her. She has friends, learns fun things and gets to try all sorts of new activities. She comes home literally singing, and little tidbits that she has learned leak out in between her toddler chatter. Last month she learned the days of the week in a cheery little song. Last night at the dinner table, she started belting out the months. She told me buenas noches with no prompting, out of the blue. It seems like a great environment and fit for my active little social bunny.

Unfortunately that great environment comes with a silicon valley price tag. We have her at half days, but it still gives our budget pause. Add on to that property taxes, graduate school fees, and utility bills and it ends up hurting a little bit. So, I have sworn off pricey convenience meals for a bit, and that includes those tasty Amy’s Kitchen meals. I decided that a tight budget was no reason to go without my focaccia! I peered at the back of the Amy’s kitchen box for ingredients, consulted with some favorite vegan cookbooks like Veganomicon: The Ultimate Vegan Cookbook, and started baking up a storm. I made two versions of this recipe, and this one was my favorite. It was not quite as fluffy as the Amy’s version, but it still was strangely addictive. It also passed the DH test, who said that it was yummy and gobbled it down without any resistance. I loved it plain, with earth balance margarine, and used in sandwiches with a baba ghanoush, avocado and lettuce filling. By the way, the avocado came from the tree in our backyard. I just love free avocados! And the lettuce came straight out of our winter garden. California living has its perks!

I may be fooling around with this recipe some more, but I love the flavor. Honestly, I’m a rice girl at heart. I just love the nuttiness of brown rice flour tempered by a little white rice. And the sunflower meal is a very good alternative to the ever-popular almond flour. It gives great flavor, a little punch of protein, and does some good things to the texture too. I think I’ll be using it in more of my recipes in the future. Hope you enjoy!

Dairy-free Egg-free Focaccia Bread
Ingredients
1/2 cup brown rice flour
1/2 cup white rice flour
1 cup tapioca starch flour
1/4 cup corn flour (can substitute millet flour, sorghum, or brown rice flour)
1/4 cup ground roasted unsalted sunflower seed meal (i made it in my spice grinder)
1/4 cup potato starch flour (can sub arrowroot or cornstarch)
1/4 cup cornstarch (can sub arrowroot or potato starch)
1 tsp. salt

3 tbsp. olive oil
1 tbsp agave/maple syrup/honey
1 1/4 cup warm water
1 tbsp. yeast

for topping:
your favorite dairy-free milk or olive oil
Bouquet garni or onion flakes/ caramelized onions
coarse salt

Directions
Line a square cake pan with parchment paper and baste sides with palm oil shortening or other preferred oil. Preheat oven to 375F.

Mix together dry ingredients in your kitchenaid mixer. Note on the sunflower seed meal- I cleaned my spice grinder by running a batch of white rice through it before I made the sunflower seed meal. You could also try using the small section of your food processor for grinding the meal.

Put your tablespoon of liquid sweetener (agave, maple syrup etc) in a small bowl. Add your warm water and your yeast. Combine gently and wait for it to foam. Add to your dry ingredients along with olive oil. Mix with the paddle for a few minutes, and then pour into your prepared pan. Baste top with a little olive oil or your favorite non-dairy plain milk. Sprinkle with bouquet garni herbs or onion topping.

Bake for 25 minutes or until a toothpick comes out clean.

Serve and enjoy!

Notes
Great for sandwiches when cut in half. Microwave individual servings for 10-15 seconds to refresh the next day.
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Easy Gluten-free Vegetarian Soy-free Breakfast Burrito Recipe

May 22nd, 2011 yum Posted in Amy's Kitchen, Blog Event, Chebe, Chickpeas, Corn Tortillas, Potatoes, breakfast 15 Comments »

When Diane of the Whole Gang invited me to participate in her 30 days to Easy Gluten-free Living, I said yes immediately. I had recently been impressed by the latest cool gluten-free convenience product- the gluten-free frozen burrito. I had visions of a Bobby Flay style showdown. After all, what is easier than popping a burrito in the microwave for an easy and super-fast gluten-free meal? GlutenFreeda has an awesome line of gluten-free burritos in a thin and relatively traditional tortilla made with corn and rice, as well as a new Pizza Wrap. Three of their burritos/pizza wraps are vegetarian. Amy’s kitchen has jumped on the bandwagon with two quite respectable gluten-free burritos with a thicker bean flour-based tortilla, and one is even dairy-free AND soy-free. These are all good emergency staples, perfect for making the gluten-free diet easy in a pinch, but as much as I love them, I decided rather than focusing on gluten-free convenience food you can buy, I’d share one of my favorite easy tricks for making a non-corn tortilla with Chebe mix. I also wanted to make my own soy-free, dairy-free AND rice-free vegetarian take on a breakfast burrito. *Neither Amy’s Kitchen nor Glutenfreeda have a gluten-free, vegetarian burrito that is rice-free.* Somehow I got the idea to use chickpeas instead of soy or egg in a “scramble”, and I was glad that I did. This dish is satisfying, tasty, and easy to make for your family. Chebe is easy to work with, but if you don’t feel like pressing or rolling out tortillas, just use the filling for tacos made with gluten-free corn tortillas. I like La Tortilla Factory’s Organic Sonoma Corn tortillas. They are slightly larger than normal, although not quite as big as a traditional flour tortilla, and have great flavor. This filling shows that it is easy to be gluten-free, vegetarian, and even easy to avoid the top eight allergens and still eat great real food. Hope you enjoy!

Diane from The Whole Gang organized an incredible month of easy gluten-free living. Here is the schedule for the entire month of May.

Shared with Sugar Free Sunday

Vegetarian soy-free Chickpea Breakfast Burrito Filling
Ingredients
1 tbsp. olive oil
1/2 cup diced onion
generous handful or two of grated carrot
2 medium yellow potatoes, cooked and cubed
1 can chickpeas, drained, rinsed and mashed with a potato masher
generous handful or two of fresh arugula, cleaned and chopped
3 tbsp. nutritional yeast
pepper
herbes de Provence
herbamare or your favorite salt
1 tbsp. liquid mustard (I like Annie’s)
3 tbsp. tahini, qhisked with water to make a smooth sauce
1 tsp. coconut aminos (or wheat-free tamari if soy is not an issue)

Directions
Heat olive oil in saute pan on medium and add it your diced onion. After it turns translucent, add your grated carrot and cook a minute or two. Move onion and carrot to the edge of the pan and add your cubed, cooked potato to the center of the pan and brown, turning once. Add dry seasonings (herbs, nutritional yeast, pepper, herbamare or salt.) When potatoes are nicely brown, fold in your mashed chickpeas. Taste and add additional dry seasonings to taste. Drizzle your liquid mustard over the potatoes and chickpeas and fold in evenly. Drizzle in your tahini sauce. Combine thoroughly and let brown. Then add your chopped arugula and sprinkle with coconut aminos, folding into the potato-chickpea mixture. When the arugula has wilted, taste and adjust seasonings as desired. Use as filling for a gluten-free, soy-free vegan breakfast burrito or on its own as a hearty main dish.
Notes
Would be good served with hot sauce or srirachi sauce to taste.
Gluten-free Dairy-free Chebe Burrito Tortilla Recipe
Ingredients
1 package All Purpose Chebe Mix
2 tbsp. olive oil
2 eggs
4 tbsp. dairy-free or regular milk
Directions
Combine all ingredients and mix thoroughly. I usually knead the dough with my hands for a few minutes until I have a smooth, round ball of dough. Separate into four balls of dough for large tortillas or six to eight balls if you are using a tortilla press for smaller tortillas. Place a ball of dough between two layers of parchment paper (NOT Wax paper- it sticks) and roll it into a thin tortilla. Heat a pan (nonstick, cast iron etc.) on medium and brown your tortilla on each side until lightly browned. Place warm tortilla on a plate and continue to make the rest. If you are using them for burritos, fill each tortilla while still soft and warm and fold around your ingredients. It will cool and stay in the shape you folded it into. Don’t let the tortillas cool and harden without filling them if you plan to use them for burritos.
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