Delicious Gluten-free, Dairy-free and Egg-free Apple Quinoa Muffin Recipe

April 6th, 2010 yum Posted in Baby yum, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, Muffin, Nut Free, Soy Free, Vegan, apple, low-sugar, tapioca starch free 16 Comments »

As many of you may know, in order to breastfeed my darling Baby Yum I had to go on a rather extreme allergen-free diet, cutting out the obvious (dairy, soy, nuts, eggs) and even the less obvious, like rice, potatoes, and sweet potatoes.* In the course of trying to figure out how to help my allergic baby, I reached out for advice from communities like la leche league, attending meetings and reading their allergy boards avidly. The latter was especially helpful as I met other Moms who had battled allergies with their own infants and found solutions that worked for them. Thanks to suggestions on this board, I tried digestive enzymes (didn’t work for us), diet modifications, and finally probiotics for her which markedly improved her symptoms and my sanity. While there are many probiotics on the market, we found success with a Klaire infant probiotic free of just about everything from dairy to rice. (Annoyingly, you can only get it through a holistic medical professional, so we went to Whole Child Wellness for this “prescription” as well as some thinking-outside-of-the-box advice.) These resources were all very helpful, but one thing I’ve struggled with is getting the fuel to keep me going that conformed with an everything-free diet. Allergen-free blogs have been helpful, and I’ve enjoyed researching international options like one-flour-ingredient Indian flatbreads (see my sorghum flatbread or millet flatbread recipe), but the same allergy-expert ladies on the La Leche League forums also had some recipes that I have found very useful. Happily, I found one of the best gluten-free, dairy and egg free muffins I’ve ever had thanks to “Shannon75″ on the boards. I had to modify them a little to suit our restrictions, but this recipe is nothing short of a chemical miracle that results in amazing, fluffy, sturdy muffins that taste pretty awesome with a swipe of dairy-free soy-free margarine from Earth Balance and a little local honey. You can even use them as a sandwich base or eat them plain. I’ve made them in regular muffin tins and in mini-muffin tins- they are great either way. These babies don’t need eggs at all- and they beat most egg-free gluten-free muffin recipes hands down. Got any favorite winning gluten-free, egg-free muffin recipes or links? Share them in the comments! Me, baby yum, and my fellow allergen-free readers will thank you!

*Note: I am not a doctor, so this is not medical advice- just the path we chose that worked for us personally.

Quinoa Apple Allergen-free Muffins
1 Cup quinoa flour
1/2 + 1/3 cup arrowroot starch (may replace one portion with an alternate starch such as tapioca, corn, or potato)
2 1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 tsp baking powder

1 1/2 Cup liquid- (I use 3/4 cup apple juice concentrate with 3/4 cup apple juice to mellow out the strong flavor of the quinoa flour, but you can substitute other juice or water)
1/4 c oil
2 tsp egg replacer

Grease muffin tin with palm oil shortening or other oil. Preheat oven to 350F.

Whisk together dry ingredients, and then make a well in the center for the liquid ingredients. Mix all together with a large spoon.

Pour batter into muffin tin and bake for 12 minutes. Cool and enjoy!

Thanks to Shannon of the La Leche League forums for providing the template for this recipe, which I modified for our allergies.
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Gluten-free Allergen-free Vegan Coconut Pumpkin Pie Recipe

December 24th, 2009 yum Posted in Baby yum, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dessert, Egg Free, Holiday, JM friendly, Pumpkin, Rice Free, Soy Free, TED Elimination Diet, Vegan, coconut, tapioca starch free 17 Comments »

This holiday season we have many things to celebrate. We’ve been lucky enough to have family visiting us almost constantly since the birth of Baby Yum. Most recently, we were able to take Baby Yum (now an experienced traveler) to the DH’s natal home and my adopted home, Boulder, Colorado to celebrate Christmas with his parents. The best news, though, is that my extreme elimination diet – combined with a hearty dose of infant probiotics- has improved the state of Baby Yum’s sensitive tummy to the point where i have been able to add enough foods to my diet to make some tasty holiday treats. Sometime around Thanksgiving I started craving pumpkin pie, but I didn’t know how it would be possible to make it gluten, dairy, and egg free. However, when I added coconut back into my diet, it occurred to me that coconut might very well make a lovely substitute for condensed milk. Searching online, I found out how other people made their own vegan and gluten-free pumpkin pie recipes.

Creative goddess Karina made a Hemp Milk, buckwheat Vegan Pumpkin Pie Recipe
The always scrumptious Susan of Fat Free Vegan made a Crust-free Soy and Egg-replacer based Pumpkin Pie recipe
Michelle and Lori whipped up a Vegan Pumpkin Pie recipe
and the Voracious Vegan gave us something slightly different with her Raw foods pumpkin pie ball recipe (Use Gluten-free oats)

Finally, I made my own unique allergen-free gluten-free pumpkin pie that incorporated some unconventional flours (amaranth and coconut, anyone?) and used arrowroot as the thickener. Not only does it NOT contain soy or any other alternative boxed milk, but it also does not rely on egg replacer (which contains both potato and corn derivatives). This is the perfect pie for anyone sensitive to rice, corn, potato, tapioca, or other commonly used gluten-free flours. It certainly turned out to be the perfect pumpkin pie for me- and even won accolades from my dairy-sensitive Mother, who proclaimed it “very good” and asked for the recipe!

Linked to Ricki’s Healthy Holiday Recipe Carnival


I hope all of you have a wonderful and tasty holiday season, no matter what your dietary restrictions, and are able to spend the holidays with your loved ones. Here is a very special picture of our dearest loved one, Baby Yum, wishing you a happy and magical holiday season!

Guten-free dairy-free egg-free vegan coconut pumpkin pie recipe
1/2 cup amaranth flour
1/2 cup arrowroot starch flour
1/4 cup coconut flour
1/3 cup shortening
5 tbsp cold water

2 c. solid-pack canned pumpkin
1 c. regular coconut milk
3/4 c. brown sugar
1/4 c. arrowroot starch
1 Tbsp. maple syrup
2 tsp. vanilla
1 tsp nutmeg
1/4 tsp. EACH ground ginger, cloves and salt

Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

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