Gluten-free, casein-free, Feingold... and good!
17 Recipes Created by UNAWICCA
Too many gluten-free cookbooks use lots of dairy. too many dairy-free cookbooks use lots and lots of wheat, barley, and rye. And the Feingold cookbook is full of both... I raised a Feingold son while living GF/CF and lived to tell the tale.
Recipes in this Collection
This can be stew or hash, depending on how long you let it thicken. Simple, fast, tasty, cheap
I used a traditional Russian "bliny" (crepes-like) recipe, but substituted regular flour for a mix of chestnut, buckwheat, and GF all purpose flours. Use your favorite GF flour if you wish.Submitted by ELLIEW22
This is a recipe that I understand is for very very authentic Avgolemono. Having not been to Greece I can't speak to that, although having made this recipe I can say that it tastes perfectly consistent with the lovely soups I've enjoyed in Greek diners in the Northeast. Note that this recipe differs from all those already posted by the separation of the egg mixture and frothing of the egg whites.Submitted by SCHELRY
Submitted by MERCEDES3414
Cookbook creator says: Vegetarian, use olive oil for Vegan.
Made with a Vita-mix this comes out as fluffy as a good mousse- double the sugar and use Vidalia (sweet) onions for a sneaky high-fiber dessert!Submitted by UNAWICCA
A Gluten-free, ultra low Casein cream sauce you can use anywhere regular cream sauce will work. (Because Manchego sheep's milk cheese contains no cow's or goat's milk, many people who can't have either are fine with this. However, if you have a milk _allergy_ rather than casein intolerance, consult your allergist before trying this!Submitted by UNAWICCA