Making Mayo with Colette Martin (The Allergy-Free Pantry)

I wasn’t allowed in the kitchen while growing up so I wasn’t much of a cook when I left home. My husband will attest to that. Most of what we ate came out of a cardboard box, the freezer aisle of the grocery store, or Pizza Hut. Then there was that year, two kids still in diapers, when I got most of our food from the Schwan’s delivery guy. When my husband couldn’t button his pants and I hadn’t lost any post-pregnancy weight, I decided I needed to learn to cook.

Out came the wedding gift crockpot. We ate a lot of beef stew and chicken with potatoes for a long, long time.

No one in our young family had food allergies (that we knew of). While my kids grew into young adults, we blissfully ate all types of foods without any worries—-until yours truly developed multiple food allergies and celiac disease and eosinophilic esophagitis (an allergic esophagus).

That was the game changer.

Suddenly I had to eliminate gluten (wheat, rye, barley, spelt), dairy (no more cheese!), soy, eggs (are there eggless cookies?), and more foods. It was hard. Really, really hard.  What I struggled with most was finding the staples I relied on for decades . . .  salad dressing, mayonnaise, barbecue sauce, mustard, and marinades, to name a few. Even the staples that were supposed to be “allergy-friendly” contained at least one of my allergens or were not certified gluten-free.

I was still struggling with my new way of eating and cooking when I met Colette Martin on the shuttle bus heading to the  Food Allergy Bloggers Conference in Las Vegas. Because I knew Colette was the author of a well-respected cookbook on allergen-free baking and because she was pretty much captive on the bus, I complained to her about how I couldn’t find any decent allergy-free mayo.

Turned out she was in the middle of writing her next cookbook and she was working on a mayonnaise recipe! (I didn’t admit this at the time, but I ‘d never even considered making my own mayo from scratch! Who does that?).

Fast forward eight months. A reader’s copy of The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (The Experiment, September 2014) by Colette Martin arrives in the mail! Of course, I immediately flip to the mayo recipe.

Oh-oh. Sounds kind of complicated for a novice like me. First, I have to make “eggs” using flaxseed, which I just so happen to have in my pantry because I buy all the food-allergy cooking ingredients but never actually cook with them. I add water to the flaxseed and make the “eggs.”

I follow the steps to make the mayo using a hand-mixer that I’ve moved  into three houses but have never plugged in.

 

Hmmm, not so difficult after all.

Wait!  This mixture is actually starting to look like mayo! Using my finger, I put a little on my tongue. It tastes like mayo. Maybe even a little better than what I remember mayo tasting.

I decide to make Colette’s potato salad. Did I mention I have really missed potato salad since becoming allergic to eggs/mayo?

Allergy-Free Short Ribs and Potato Salad

 

 

I serve the allergy-free potato salad and short ribs to my family. I don’t tell them about the flaxseed, which might turn them off.  No one notices the mayo is eggless or made with flaxseed–they all help themselves to seconds.

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Since that fateful day of making mayo, The Allergy-Free Pantry hasn’t left my kitchen island. Using this book, I now make my own allergen-free ketchup and mustard and barbecue sauce. I’m planning to branch out to crackers in a few weeks. For anyone with food restrictions, this cookbook will become your most-used kitchen tool. You can pre-order a copy today at Powell’s, Amazon, or Barnes and Noble.  Thank you to Colette Martin for writing this book and for sharing her flaxseed mayo and potato salad recipes (below).

Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. 

Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. 

 Potato Salad

Makes 10 to 12 servings

 Friends and neighbors will have no idea that this allergen-free version of potato salad was made without traditional mayonnaise or off-the-shelf salad dressings. Instead, Flaxseed Mayonnaise (page 99) is used to make a salad with added fiber and essential fatty acids—and that tastes marvelous! Add some blue potatoes, if you can find them.

 Even though this potato salad contains no eggs or dairy, be careful not to let it sit out longer than an hour; it’s the potatoes, not the mayonnaise, that contain the bacteria that can make you sick.

10 to 12 medium Yukon Gold and Red Gold potatoes, with skins, cubed

1 teaspoon salt

About 5 cups (1200 ml) water

1 medium red onion, diced

2 tablespoons diced Dill Pickles, optional

½ cup (120 ml) Flaxseed Mayonnaise (see below)

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh cilantro

  1. Place the potatoes and ½ teaspoon salt in a large pot. Cover with water and bring to a boil over high heat.
  2. Lower the heat to medium and continue boiling for 10 to 15 minutes, until fork-tender but not falling apart.
  3. Place the potatoes in a strainer and run cold water over them for 30 seconds to halt the cooking. Drain the potatoes well.
  4. Combine the onion, pickles (if desired), flaxseed mayonnaise, herbs, and remaining ½ teaspoon salt in a large bowl. Add the potatoes and stir to coat.
  5. Cover and chill the potato salad for at least an hour before serving. It will keep for 3 days in the refrigerator.

Flaxseed Mayonnaise

Makes 1¼ cups (300 ml)

 Because this mayonnaise starts with flaxseeds rather than eggs, it has the benefit of being both healthier and tastier than traditional mayonnaise. Even if you aren’t allergic to eggs, this might just be the best sandwich topping you have ever tried!

 Use measuring cups with a spout to measure the oil; this will allow you to pour the oil directly into the container for your blender when making mayonnaise.

2 Flaxseed Eggs

2 tablespoons ground flaxseeds (measured after grinding) or flaxseed meal

6 tablespoons warm water

½ teaspoon salt

1 teaspoon Mustard, or ¼ teaspoon ground mustard seed

1 tablespoon fresh lemon juice

½ cup (120 ml) organic canola oil

½ cup (60 ml) light olive oil

  1. Combine the flaxseed eggs, salt, mustard, and lemon juice in a working glass or the container for your immersion blender, blender, or food processor. Pulse four or five times to combine the ingredients.
  2. With the blender running continuously, pour a few drops of canola oil into the container. The slower you pour, the better. The mixture will start to become creamy as emulsification occurs.
  3. Continue blending and adding oil in a slow trickle until all of the oil is incorporated; add all of the canola oil first and then the olive oil. If the oil starts to pool on top of the mixture, slide your immersion blender up and down ½ inch, or stop pouring until the oil combines.
  4. Cover and refrigerate for up to 1 week. The mixture will set further as it chills.

To substitute

A single oil or any combination of oils (up to ¾ cup/180 ml total) can be used to make this mayonnaise, with the exception of coconut oil or palm fruit oil (which behave differently). Use less oil for a thinner spread.

Variation

Make Chia Seed Mayonnaise by substituting 2 Chia Seed Eggs for the Flaxseed Eggs.

Making Mayo with Colette Martin appeared first on Adventures of an Allergic Foodie.

Musings and Morsels from An Allergic Foodie (8-1-14)

My family often shares what we read with one another. My husband emails links of articles and television news stories he’s come across while traveling for work. If you read the newspaper after me, you’ll likely get one full of holes.  As a nonfiction writer, I have boxes full of clippings (we’ve moved these four times). Even our boys share info they’ve discovered on Facebook and YouTube.

It makes me feel good when someone hands me an article they think I’ll be interested in. To me, this says,”I cared enough about you to take the time to clip this.” Well, unless it’s a story about dieting and losing weight–that’s just plain mean. I also don’t like articles about aging. Will you please stop sending me those, Mom?

I often come across something I know could benefit my food-allergic/celiac disease friends but just doesn’t fit into a post. Maybe it’s a peer-reviewed study you ought to know about, or a book I think you’d like, or I’ve just met someone at a conference I think you should meet. This blog is not a recipe blog or a product review blog, but I’ve often wanted to share a recipe or a product I’m particularly excited about. And, of course, I’ve often cut things out of the paper or seen something on TV I’ve wanted to discuss with you.

So this is the inaugural MUSINGS AND MORSELS.  Think of it as a smorgasbord of information–sink your teeth into whatever looks tasty.

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Have you seen the Maple Hill Creamery yogurts with the label “made from organic milk from 100% grass-fed cows?”

Grass-Fed Yogurt

An article this week in the Wall Street Journal says grass-fed dairy products are gaining in popularity by health-conscious consumers. Those allergic to soy, corn and gluten may benefit from milk that’s come from grass-fed-only cows. Though pricey–$6 for a gallon of grassmilk–the article reports that whole milk from grass-fed cows is Organic Valley’s best-selling item at Whole Foods. We’ll probably start seeing grassmilk cheeses and butter soon.

In case you’re wondering what the difference between “organic” and “grass-fed” milk is: the USDA requires cows to graze on a pasture for a minimum of 120 days during the year and get 30 percent or more of their diet from the pasture to be labeled “organic.” The rest of their food can come from a feed of grain, corn, soy, vitamins, minerals and other ingredients.  “Grass-fed” should mean the cow has eaten only on the pasture–no corn, soy or other grains.  But according to the WSJ article, “Some dairy brands labeled ‘grass-fed’ do allow their cows to eat grain if other food is scarce.”  There is no federal regulation of the term “grass-fed” for dairy products.

Here we go again with that deceiving labeling. If you missed my blog post about grass-fed beef and bison, here it is.

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Also in the news: Did you know Monsanto has recently created the Global Corporate Engagement Team to “debunk myths” surrounding the largest producer of genetically engineered seeds and herbicide? This was reported in the St. Louis Business Journal. They’ve actually hired a “director of millennial engagement” to help the public understand “the story behind Monsanto.” An online comment asks if Monsanto is debunking myths or covering up facts. What do you think?

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A blog you’ll like: Mary Kate and Denise at Surviving the Food Allergy Apocalypse  cook up some  awesome allergy-friendly recipes–not only for food but for soap and toothpaste too!

Also, if you haven’t discovered Freedible  yet, you are in for a treat. Freedible is a valuable tool for the “custom eater”–anyone who has a food restriction for any reason. You’ll find online support groups, recipes, blogs, and much more on Freedible.

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Kudos to  Tracy Grabowski of WheatFreely.com and certified by GREAT Kitchens and DineAware for writing an excellent article, Why Many Restaurants Should Not Offer Gluten-Free Menu Options . . . Yet, published in the Journal of Gluten Sensitivity, Spring 2014. She writes that restaurants must be trained before offering gluten-free items: “The truth is that genuinely gluten-free dishes should be more than just replacing a bun, or using a corn or rice versions of pasta.”  She stresses restaurants need be educated and trained in cross-contamination issues and how to read labels for hidden ingredients.

And with that said, I leave you with a photo of a menu from Ninety-Nine Restaurant & Pub in Williston, Vermont.

Gluten Sensitive Menu

 

This menu does not say “gluten free” but “gluten sensitive.” If you have celiac disease as I do, would you feel safe ordering off this menu?

Musings and Morsels #1 originally appeared at Adventures of An Allergic Foodie.

Friends gathered for Friendsgiving

Friendsgiving without the Turkey

Last weekend I hosted my first Friendsgiving. According to Urban Dictionary, Friendsgiving is “the celebration of Thanksgiving dinner with your friends. This usually occurs on the Wednesday before or the Friday after Thanksgiving Day, since Thanksgiving is usually reserved for family gatherings.”

I’m sorry but who wants to eat turkey and stuffing before Thanksgiving?  And personally, I don’t want to serve my leftovers to my friends.  Maybe when I was in my twenties, but not now.

Thanks to an idea from Udi’s Gluten Free Foods, I hosted a Friendsgiving with untraditional Thanksgiving dishes.  In part, this was because I used the wonderful Udi’s foods  mailed to me in a meal for a bedridden woman with celiac disease.

Friendsgiving

Thank you Udi’s for helping a woman with celiac disease this Thanksgiving!

Of course, being an allergic foodie, everything I served was free of gluten, soy, dairy, and corn–and if I do say so myself, it was all delicious!

Friendsgiving

I had as much fun researching the recipes as I did following them!  Thank you to Oprah and Rachael Ray for the Pomegranate Martini Recipe, Garnish with Lemon for the Spinach Salad with Goat Cheese recipe, Simply Blissful Life for the slow-cooked carrots recipe, Udi’s Thanksgiving Recipes for inspiring the Cranberry Granola Crisp, and for my husband for picking out the wine.  I’ll be posting my slow-cooked short ribs recipe next week as it’s one of my family’s favorites.

I think Friendsgiving will become a new tradition in our house (thank you, Udi’s!).

Friendsgiving without the Turkey first appeared at Adventures of an Allergic Foodie.