Eggless noodles

This is exciting, for me. These are noodles without egg, rice, corn, margarine or butter. And, they taste great! All store noodles either have rice or corn in them -- neither of which my kids can have right now. So, here's how:

Ingredients:
1/4 cup sorghum flour
1/4 cup chickpea flour
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 tsp xanthan gum
1/2 tsp sea salt
1 egg sub (Ener-G egg replacer: 1 tbsp powder, 2 tbsp water)
2 tsp canola oil
10-15 tsp water

Sift dry ingredients into bowl. Important to get clumps out.

Mix egg and let sit 1 minute. Add oil. Then add to the flour mix.

Add water tsp at a time until dough is firm enough to roll without crumbling. It still will appear on the dry side. Let sit for 30 minutes under wax paper.

Lightly flour a board or table, roll dough out (you can do 2 pieces) as thin as possible. Let rest and dry, turning once, until dough feels like soft leather.

Trim uneven edges (I save trimmings to cook into other recipes).

You can cut this any way you want. I use a long flat knife to cut very thin slices about 4-6" long.

You can let these dry even more, freeze, or boil. I boil in salted water with 1-2 tsp canola oil.

After 8-10 minutes (depending on thickness), I drain, lightly salt and add seasoning, like Thyme. Or mix with a red sauce. I'll soon be posting a tomato-less spaghetti sauce that I promise is great.

Now, I won't try to fool you. These will not look like store noodles and that was a problem with my kids at first. It's been many months since they last had a noodle and this time, they polished off the plate. They had forgotten what store noodles looked like. Big hit!

Chocolate cake icing

This is an updated version of this icing recipe. I've found a version that works much better. I'm sure it'll continue to be a work in progress.

1 cup powdered sugar (if corn's an issue, make your own or buy corn-free)
1 tbsp carob powder (cocoa is fine)
1 tbsp organic Spectrum shortening
2 Ener-G egg subs (3 tbsp powder, 4 tbsp water)

Mix the sugar and carob well. Make the egg sub and let sit 2 minutes. Add all ingredients in bowl and blend with a mixer. Spread on cake!

And, just to be thorough, here's the old recipe version below:

This is a simple icing recipe. It's quick, easy and reliable.

And, there's no soy, dairy, gluten, tofu, shortening, margarine, etc. Just basic icing.

In the end, the icing is more of a liquid but after a few hours, turns into more of a harder icing shell -- not quite as hard as a candy shell, but just more solid.

Ingredients:
4 tbsp powdered sugar (I use Miss Robens corn starch-free)
2 tbsp carob powder
2 tbsp tapioca starch
1 tsp canola oil
water

Mix the dry ingredients well. Add the oil and stir well.

Add water 1 tbsp at a time until reaching a smooth, but not runny, consistency. If it's too runny, add tapioca starch. Too thick, add a little water. This is about enough to coat (1) 8x8 cake.

Coffee cake anyone?

This stuff ain't bad.

My kids love my chocolate cake (see recipe links on the right). But I like to mix up the selection every so often with a yellow or white cake. So, I've modified recipes to make this coffee cake. Note, this relies on egg replacer and the gfcf flour mix I use is 1/2 cup sorghum flour and 1/2 cup chickpea flour. You could use any mix you want. Replace sorghum easily with rice flour. Replace the chickpea maybe with 1/4 cup tapioca and 1/4 cup potato starch. Anything will do. But, you'll notice -- no soy, rice, gluten, casein, corn, yeast, butter or margine.

Ingredients:
- 1 egg substitute (I use Ener-G egg replacer: 1 tbsp powder with 2 tbsp water)
- 1/2 cup water (during mixing, I end up adding up to another 1/2 cup to reach right consistency)
- 1 cup gfcf flour (I use 1/2 cup sorghum, 1/2 cup chickpea)
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1/2 cup sugar
- 2 tbsp canola oil
- 2 tsp baking powder (Miss Robens sells some without corn starch)

Topping ingredients:
- 1/4 cup brown sugar (I prefer Wholesome Sweeteners to avoid allergens)
- 1/2 tbsp tapioca starch
- 1 tsp cinnamon
- 1/2 tbsp Spectrum shortening (or just use canola oil)

Directions:
Mix the egg sub in a bowl. Let sit 1 minute. Add all ingredients EXCEPT the last four -- brown sugar, tapioca, cinnamon and shortening. Blend well with mixer.

Mix last four ingredients in small bowl. Stir together until crumbly (this is the topping).

Heat oven to 350. Grease 8x8 baking pan with Spectrum shortening. Pour batter in the pan.

Sprinkle topping over batter until well covered.

Bake about 20-25 minutes. Mine is usually done in 20.

You'll notice this is a "shallow" coffee cake. I prefer it that way. You could also bake this in a round cake pan for a circular cake.

Or, double the batter recipe to make a thicker coffee cake and bake 5-10 minutes longer.

Yum.