Last week I traveled to the studios of “Creative Living with Sheryl Borden,” located in a beautiful studio at Eastern New Mexico University. This 34-year-old show is broadcast in 50 states, in over 100 stations and covers a wide variety of topics; take a look at http://www.kenw.org/creative-living.html
I taped 3 segments focused on gluten-free baking without eggs or dairy. That’s my new book in the photo (due this fall) and me with the hostess, Sheryl Borden (left) along with my wonderful assistants, Virginia Schmuck, of Lubbock, TX, (next to Sheryl) and Genevieve Potts of Portales, NM, on the right. These two ladies made sure the food looked great before each camera short and took care of all those little details that happen when filming food. Thank you, Virginia and Genevieve. You were wonderful!!!
The first segment focused on how to replace eggs in baking, probably one of the hardest substitutes to make. In place of each large egg (which measures about one-quarter cup) I showed how to use one-quarter cup of soft silken tofu (blended in with liquid ingredients until creamy). Then, I showed how to use one-quarter cup of the flaxseed mix (3 tablespoons stirred into 1 cup of boiling water until it is like runny jello). Keep leftover flax mix in the refrigerator for up to 1 week. Both tofu and flax add fat and moisture to baking, plus they bind the ingredients. I made Chocolate Brownies using a tablespoon of Ener-G Egg Replacer powder; it’s best in low-rise foods like Brownies.
The second segment focused on how to use substitutes for yogurt, milk, and butter in baking. There are so many wonderful replacements for cow’s milk. Choose milk that is fortified with nutrients and then be sure to shake the box each time to make sure those nutrients are well distributed. Butter is easily replaced by buttery spreads (or canola oil if you wish) such as Earth Balance (which I use at www.GfreeCuisine.com). I demonstrated how to make Homemade Yogurt using cashew cream (cashew nuts soaked in water overnight and pureed in a blended with water) and then fermented overnight in a yogurt maker with a starter that I purchase online. I’ve been using cashew cream for many years now and love its creamy goodness. I also talked about how to make your own kefir using Body Ecology starter and using any milk that suits your diet.
The third segment focused on dairy substitutes for cream cheese, sour cream, and whipping cream. The two main brands for cream cheese and sour cream substitutes are made by Tofutti and Follow Your Heart Vegan Gourmet; each work very well especially in the Dairy-free Cheesecake that I made. It was in a Cookie Crust that I usually make with Health Valley Rice Bran Crackers (which I couldn’t find, but you could use dairy-free versions of Pamela’s cookies or Ener-G cookies). Then I made an easy Cheesecake Parfait that was simply layers of crushed cookies, the cheesecake filling mentioned above, and cherry pie filling. You can see it in the lower left-hand corner of the photo. It makes a spectacular dessert for guests and it is super-simple to assemble.
There are so many wonderful substitutes for the foods that many of us can’t eat. Whether you’re allergic, intolerant, or follow a vegan diet, these substitutes make our lives easier. We are so grateful to the manufacturers who make it possible for us to eat!
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