Gluten Free Multi-grain pancakes

I was at the Farmer's market a few days ago and sampled a man's gluten free multi-grain pancakes.  He told me the grains that were in them and that they didn't contain extra starches.  They were all grains I had at home and I thought maybe I could make my own. I've had experience with the flavors of these grains (some are stronger than others).  So, I tried it this morning and this is the result.  My family is the best critic that I have and they all loved them (especially since Daddy made honey butter to go with them).  We have rid ourselves of our egg allergies and now can have eggs.  I have not tried them yet with flax eggs but will.  Let me know if you do.

1/4 cup quinoa flour
1/2 cup millet flour
1/4 cup teff flour
1 1/2 cup sorghum flour
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
3 tsp honey
2 cups milk (rice or other--I used rice)

Mix all the dry ingredients together and make sure any clumps are mixed in.  Mix the wet ingredients together (beat the eggs and add in the milk and honey).  Combine dry and wet ingredients--careful to not over mix.  Heat a non-stick skillet and pour 1/4 cup for each pancake.  Cook until bubbles are popping and can easily flip. Flip the pancake and continue to cook for 2 to 3 minutes (depending on your burner).  Makes between 10 and 12 pancakes.

Easy Gluten Free Pie Crust

I was searching for a pie crust for my husband's birthday

because he loves pie and he just started the candida diet 

and was off gluten.  After a one attempt at a failed recipe, 

I found this recipe from the Gluten Free Dish.  My kids 

loved it.  They said it tasted likereal pie crust.  Instead of 

the soy free Earth Balance, I used organic butter and regular

shortening.  I also used guar gum instead of xanthan gum.  

Also, since we were off  of eggs I used a little rice milk 

brushed on it--it is fine without it too.

Gluten-Free Dairy-Free Pie crust

1 1/2 cups of gluten-free flour mix*
1 tsp xanthan gum
1/2 teaspoon salt
1/2 Tablespoon agave nectar or Lakanto
4 Tablespoons Earth Balance Natural Margarine Soy-Free
6 Tablespoons Spectrum Natural Organic Shortening
3 Tablespoons water (if the water is ice cold it is harder to press into the pie pan)

Place the gf flour mix, salt, xanthan gum and agave nectar, Earth Balance Margarine and Spectrum Shortening in the food processor and pulse to mix. Add the water and process until it is mixed.

( It might be best to do the mixing in stages. First add the dry ingredients and pulse. Then add the Margarine and shortening and pulse. and then add the water and pulse again ) Since mine gives off an odor I have to send mine outside with the boys so I don't make them do all those steps.

Press with your hands into the pie pan that has been lightly greased with the shortening.

Use Egg wash over the pie crust once it has been pressed into the pan before filling. I used 1 egg YOLK mixed with about 1/2 Tablespoon of water and brushed on with my fingers and wiped up the excess with a paper towel. (My brush falls apart so I don't use it)

Baking time should be under 35-40 minutes for a 400 degree oven or the crust will begin to burn. Watch carefully. The agave nectar causes this to brown which I like. Perhaps using foil to cover the edges if you need to cook longer.

*My Gluten-Free Flour Mix (all are Bob's Red Mill)

1 1/2 cups sorghum flour
1 cup cornstarch or potato starch
1 cup tapioca starch
1/4 cup millet flour

GF Flour Mix/Bob's Red Mill Mix

This is a mix I have been using lately.  I got it from Debbie Ross at www.theglutenfreedish.com. I have used this in her pie crust recipe, tortillas, and general baking.

*My Gluten-Free Flour Mix (all are Bob's Red Mill) by Debbie Ross

1 1/2 cups sorghum flour
1 cup cornstarch or potato starch
1 cup tapioca starch
1/4 cup millet flour

Brown Rice Crackers by Cathi Olson

I found this recipe last week and it tastes great.  Thumbs up from my kids and husband.  Add a flavor with some onion, garlic powder, etc.  Just for fun, I made it with black rice flour. They turned out a dark purple.  These are great for gluten free school lunches.  I sent my kids with these and some tuna to put on them--they really like it.

1 1/2 cups brown rice flour

2/3 cup cooked brown rice

1 tablespoons flax seeds (optional)

1/4 teaspoon sea salt

1/4 cup oil (coconut, safflower, olive, etc.)

1/3 to 1/2 cup water

Preheat oven to 375 degrees. Lightly oil large baking sheet. In bowl or food processor, mix flour, rice, flax seeds, salt, and oil until combined. Add water a little at a time until dough holds together. Pour onto floured surface and knead a few times to form a ball. Press or roll dough on baking sheet. Score into 1 1/2-inch squares. Bake 20 to 25 minutes, or until bottoms are golden brown. Cool before removing from pan.

Yield: about 3 dozen

Awesome Gluten Free Banana Chocolate Chip Pancakes

I made these pancakes this morning and my kids couldn't get enough and didn't want any syrup.  They even wanted them for lunch.  Of course I said, "Yes!"  Isn't it a mother's dream to have their children eat flax, beans, and buckwheat? I found this on allrecipes.com and changed it to fit our gluten free, egg free, dairy free lifestyle.  I made my buckwheat flour in my Blendtec.  If you don't have one of these awesome blenders you can use a coffee/spice grinder that is less than $10 at Saver's (2nd hand store) and it still blends it into flour just not as fine.  I haven't tried it but I thought I could also make them into muffins.  If anyone tries it, let me know.

Awesome Gluten Free Banana Chocolate Chip Pancakes

Wet Ingredients:

2 cup rice milk

2 tsp apple cider vinegar

2 flax eggs or 2 eggs (2 tbsp flax meal + 3 tbsp water = 1 egg)
5 drops Stevia *(opt or use a small amount of sweetener of your choice)

6 tablespoons butter, melted

2 ripe mashed bananas


Dry Ingredients:

¾ cups gluten free flour (see below)

¾ cups buckwheat flour

 1 teaspoon salt

2 teaspoon baking soda

¼ cup mini chocolate chips 

Butter or oil for cooking


Gluten Free Flour Recipe

Amy’s Basic Flour Blend (Sorghum-Garfava Blend) from simplysugarandglutenfree.com

1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well; store in an airtight container in the refrigerator.

For the Garbanzo-garfava variation: substitute garbanzo bean flour for sorghum flour.

Directions for Pancakes

In a medium bowl, whisk together the buttermilk, flax egg, **stevia drops and melted butter.  In another bowl, mix together gluten free flour, buckwheat flour,  salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated. Add chocolate chips and fold in.  Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

* the original recipe called for 1 tsp sugar

**If you are using a liquid sweetener mix it with the wet ingredients.  If you are using a dry sweetener mix it with the dry ingredients.

Gluten Free Pizza Crust

This recipe has passed the test.  My family loves it and neighbors too.  It can be very filling especially if you use the bean flour.  I got it off the web and changed it to to meet my needs.  I didn't find much difference when I took out the yeast so I make it yeast free.  If you want to try it with yeast add one tablespoon and warm up the milk to activate the yeast.  When I get my new USB cord I will put a picture.

Gluten Free Pizza Dough

1 1/3 brown rice flour (I use garbanzo/fava bean flour) 

1 cup tapioca flour

4  teaspoons guar gum (or xantham gum, or agar agar)

1  teaspoon salt

2 teaspoon italian seasoning

3  teaspoon sugar or 1 teaspoon honey or 1 teaspoon agave syrup (I'm sure you could use Stevia too, I just haven't tried it yet)

2 teaspoon olive oil

2 teaspoon cider vinegar

1 1/3 cup rice milk or other dairy alternative

Directions:

 Preheat oven to 450 degrees F.  Lightly oil a cookie sheet or pizza pan (without holes). In a medium bowl, mix the dry ingredients together.  In another bowl, mix the wet ingredients.  Combine the wet and dry ingredients and mix together with a mixer.  The dough will be sticky.  Add some tapioca starch (or other gluten free flour/powder) to your hands and spread it on the greased cookie sheet/pizza pan. Shape it into the shape you want—12 in round pizza, rectangle shape of a cookie sheet, etc. Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake another 10 to 12 minutes (depending on your oven and how crispy you like your crust).

I have frozen this crust too and it freezes well.  It's a quick gluten free lunch that I send to school with my kids.  Who doesn't love pizza for lunch?

Egg Free Mayonnaise

With one of my sons allergic to eggs in addition to having him be dairy free and gluten free, I am under more pressure to come up with ideas for replacement foods.  I have learned that when you are limited on ingredients you are forced to use more creativity which is a blessing on most days.  Today was one of those days.  I wanted to find a way for our family to still enjoy tuna sandwiches (the bread is the next step). The idea came to me (from above) to use white beans with the thought of adding mayonnaise seasonings.  I tried it this afternoon by mixing it in with tuna fish and had my daughter taste test (without telling her of course).  I asked her if she could tell me what it needed. "More mayo" was her response.  Not, "Yuck, what is that!" I had my good friend Sharlene try it too and her response was, "It's tuna." That was the response I was looking for.  For dinner, I mixed it with some avacado, lime, onions, and cilantro and pureed it in my Blendtec to make a guacamole that everyone loved.  Having mayo opens up many more food possibilities and variety to our diet.  I am so grateful for inspiration from above.

2 cans white beans or 1 cup dry white beans, soaked overnight/cooked/drained--leave a little for moisture

1 teaspoon fine salt

1 teaspoon dry mustard

5 drops stevia (use which ever sweetener you like)

2 1/2 teaspoons fresh squeezed lemon juice

1 1/2 tablespoon apple cider vinegar

Pinch of paprika

Put in a food processor or blender and puree.

Lentil Patties

Here is a recipe I just tried that that my family loved (all but one).  I don't have a picture because my USB cord needs to be replaced.  I had to change the original to flax eggs because my son has an allergy to eggs.   You may use one egg instead or oatmeal to bind the patties together.  I also used many of the suggestions in the reviews and tried to add them as optional items.  Use the flavor you like best.

1 cup uncooked lentils
1 cup uncooked brown rice

1 ½  cubes vegan broth
1-1/2 cups carrots, finely grated
1 clove garlic
1 flax egg (2 ½ tbsp flax meal +3 tbsp water)

1 tsp season salt
1 small red onion, finely grated

1 tsp Herbamare or seasoning salt

Optional ingredients: green peppers, sesame seeds, mushrooms, radishes,you can add your favorite spice mixture ie. Italian, Mexican, Asian, Indian

Directions

Cook lentils and rice in 4 cups water for 45 minutes, simmering over low heat in a covered pan. Allow to cool. 

Add remaining ingredients and mix well. Shape into patties and cook on griddle or pan (may spray with non-stick spray) over medium heat, until nicely browned (about 6 minutes per side).


Number of Servings: 8

Hummus

The favorite hummus at our house is from Costco.  So, I tried to combine a few recipes to get the same flavor.  My family thinks it's close.  Test it for yourself.

1 can garbanzo beans

1 tsp cumin

½ tbsp lemon juice

1 tbsp tahini

1 clove garlic

½ tsp salt

1 tbsp olive oil

Puree until in a blender or food processor until smooth.

Mediterranean Flat Bread

This was a new discovery today.  I was looking around again flat bread recipe after I saw some Greek pita bread at the store.  I found a recipe for a yeast free pita bread from yeastfreediet.com that I made gluten free by using sorghum and garbanzo-fava bean flour.  I pick up the garbanzo-fava flour at the health food store  because it was on sale and I heard it was great in making gluten free bread.   The recipe looked good and I thought," This is going to be great!" and it was awful.  It needed more salt and I decided to put in some Italian seasoning to see if I could save it.   The test results came back as a winner from my mother, husband and children.  They all loved it especially with the hummus I made. 

1 tablespoon of olive oil

1 cup of sorghum flour

1 cup garbanzo/fava bean flour

¼ tsp sea salt

1 ½ tsp Italian Seasoning

1 egg (or 2 ½ tbsp flax + 3 tbsp water)

1 1/2  cups of distilled or purified water

Pre-heat a frying pan with olive oil on medium/low heat. Mix the rest of the ingredients together.  Pour a large spoonful of batter into frying pan.  Cook like a pancake on medium/low heat.  The batter will be very thick and you will have to spread it out with a spoon or a spatula.  I spread it as thin as I can.  Turn it over when it appears to be cooked.  Once turned over, flatten the bread with a spatula and cook for a few more minutes. Serve with homemade hummus, rice, lettuce, avocado, etc.

Ham Fried Rice (or Just Fried Rice)

                                                  

You can choose if you want meat or not with this one.  I got this recipe off of Allrecipes.com. My husband suggest at our meal planning time that he wanted ham fried rice and I wasn't so sure because I had never made it before--all the excuses to not try something new.  This was one of the first recipes I looked at and it is still a hit with everyone in the family.  It is also a quick go to meal if you have some cooked rice in the refrigerator.

By Joyce Scholten
Prep time: 5 min
Cook time: 15 min
Total time: 20 min

2 eggs, lightly beaten
1 1/2 tsp canola, olive, or vegetable oil
1 1/2 cup cooked rice
2/3 cup diced, cooked ham (optional)
1 to 2 cups vegetables
3/4 tsp garlic powder
1/4 cup ground ginger
Dash of pepper
Dash of chili powder
1 1/2 tsp soy sauce

In a skillet, stir eggs and cook them in oil until they are scrambled.  Remove and set aside.  In the same skillet, heat the rice, ham, garlic powder, ginger, pepper and chili powder until warmed through.  Stir in the soy sauce and eggs.  I use Bragg's Liquid Aminos for a soy sauce replacement and keep the ham out of my portion because of the sugar it contains.  Use whichever vegetables you have on hand.  I have used frozen or fresh from green beans, broccoli, and cauliflower to frozen mixed veggies.  I estimated on the amount of rice.  We needed it to spread out among 2 adults and 4 children especially because they liked it.
Ham fried rice

Non Dairy Ice Cream

One of the my favorite things that I have found on this candida diet is coconut cream and I am finding many ways to use it.  I was so excited one day when I made ice cream with it that I ran over to my friend's house to have her try it.  I said, "I just made ice cream!"  She laughed at me and said, "I can tell!"  In my exuberance I forgot to wash my face and must have looked like a little child that licked the bowl clean--which I did.

The recipe is simple:

1 cup frozen blueberries
1/3 cup cold coconut cream
1 tbsp agave nectar
1/4 cup rice milk

Blend until you get the consistency you want.  I have a Blendtec and pushed the milkshake setting.

These are the ingredients that I am allowed to have.  You can choose whatever fruit you desire (I have even made it with cocoa--my daughter says it tastes like a Frosty from Wendy's).  I use agave but have used xylitol or choose your sweetener and milk source.  Enjoy! Let me know what variations you use.

Teff Breakfast Muffins

I made these muffins for breakfast this morning with one of my sons.  I hurt my back and he was quite the helper bending when I couldn't.  He squeezed fresh orange juice and helped add ingredients.  I was and am so grateful for his help.

Of course this is another recipe with teff.  I just love the flavor.  This recipe contains a lot of good foods that even kids will eat.  I was surprised when all of my children tasted them because 100% of them like the muffins.  That is 25% more than usual.  My daughter asked if they had brown sugar in them because of the good taste.  Little did they know that they ate flax and shredded carrots too.  This will be one I will save in my cook book and add to the make a double batch list so I can freeze the extras for future breakfasts.

The substitutions I made were guar gum for the xanthan gum.  My children usually do not like nuts in things so I left those out.  I also left out the dried fruit and put in blueberries (I thawed the Costco ones in the microwave and drained the excess juice).  There is a note at the bottom of the recipe if you cannot have citrus you can replace it with apple juice.  Teff Breakfast Muffins

Curried Root Vegetables

So I have been trying quite a few recipes from The Whole Life Nutrition Kitchen and I have loved each one.  This one sounded good because I love curry and it is.  It is very flavorful.  I didn't get to try it out on the kids because I started it too late to have for dinner and I don't know if it will last for them to have a taste.  My husband thinks it's a nice side dish  because it doesn't have meat.  He thought some beef strips would taste good and my friend Randi suggested using lamb.  My husband thought that would be great.  He did eat it for dinner tonight (a day after) and he added some Costco meatballs which completed the meal for him.  I don't mind having just vegetables and to me, having this over sweet brown rice is great.  The original recipe puts it over quinoa for more protein but I just used what was already cooked  Let me know if you like it.

Recipe: Curried Root Vegetables

Teff Pancakes YUMMY!

I tried the teff pancakes from The Whole Life Nutrition Kitchen this morning and they are so yummy!  I have a son home with a sore throat so he was my guinea pig too.  He loved them.  I was doing the happy dance inside.  I gave this plate in the picture to my mom, who lives with us, and she thought they were amazing especially because it has all of the stuff she can eat (needless-to-say I am my mother's daughter and we have similar food issues).  The pancakes definitely stick to your ribs because I still feel full.  Make sure you follow all of the directions so they turn out.  I did substitute the applesauce for the bananas and topped it with coconut cream and blueberry syrup Enjoy!

Azure Standard Affordable Organic Food

I just found this site through The Whole Life Nutrition blog.  I have been trying with the help of my mom to find a food co-op to order organic food for cheaper and I found this site this morning.  I am really excited to find this because I have been concerned about changing my food storage from wheat to gluten free grains.  If you have a way to grind flour you can buy the grain and make your own for cheaper. They will send you a catalog upon request and allow you to download their catalog and delivery areas.

Azure Standard

Coconut Milk Rice Pudding

This is the recipe I started out with to make a breakfast cereal.   "It' tastes like a comfort food," my husband said and I heartily agree.  Keep some cooked brown rice in the refrigerator so you can make it quickly.  My favorite rice for this is the sweet brown rice because it is sticky.  I also use coconut cream because I like the thickness.

Coconut Milk Rice Pudding

    1 16 oz can of Coconut milk
    2 cups of cooked rice (brown or white)
    sweetener, your choice, enough to sweeten the milk
    1 teaspoon of vanilla extract

Put liquid ingredients in a saucepan and heat until warm or until sweetener dissolves.  Add the rice and cook on medium until it becomes the consistency you like. 

Yummy Flat Bread from Whole Life Nutrition Kitchen

I think my new favorite grain is teff (an Ethiopian grain that is gluten free).  This recipe has a mixture of sorghum (a gluten free grain grown in Africa and Asia) and teff.  For some of the ingredients I had to make substitutions.  If you don't have arrowroot powder you can use tapioca starch (flour).  I also cannot have corn products so xanthan gum is out for me.  I used guar gum (a thickener from the guar bean) instead.  Honey is also out  so I replaced it wth agave nectar.  All of these ingredients make for a delicious flat bread with no eggs, no dairy, no refined sugar, and no gluten.  I tend to carried away and eat the whole pan because it tastes so good.  My kids have liked it for toast and my husband said, "It just tastes like bread." Follow this link for the recipe.  Whole Grain Flat Bread

Yellow Split Pea Curry Soup

I got this recipe off of Allrecipes.com because I was looking for something to make with yellow split peas.  I was surprised that everyone loved it and some of my kids wanted seconds.

Ingredients

1 tablespoon extra virgin olive oil

1 carrot, chopped

1 stalk celery, chopped

1 small onon, chopped

1 1/2 teaspoon curry powder

1 cup yellow split peas

4 cups water or chicken/vegetable broth

1 teaspoon salt or herbamare (a seasoning found online or in health food stores)

Directions          

Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for about 1 and 15 minutes, or until very thick.

Gluten Free 30 Minute Flatbread

Since I can't have yeast I wanted to find a recipe for flat bread. I found this recipe from the Gluten Free Cooking School.  I was so excited and ate quite a bit of it because I hadn't had bread in a while.  There wasn't so much excitement with my family.  They thought it tasted like corn bread and thought it was just okay.  Me on the other hand think it's great.  Try it and see then let me know what you think.  The only not so familiar ingredients are xanthan gum and brown rice flour.

Hearty Chicken Veggie Soup

I was skimming through the cookbook, From Pantry to Plate by Weight Watchers and found a recipe that looked good.  I needed to adjust the noodles and I substituted potatoes and left out the tomatoes because I wanted something I could eat for dinner too (on the Candida diet no canned tomatoes).  I also pureed some of the vegetable so my kids wouldn't say, "EEEWW! Onions! When I was done I created my own recipe.  Hooray! and it tastes good.  You can also leave out the chicken if you want a vegetarian dish.

Hearty Chicken Vege Soup

• 1 tbsp Olive Oil
• 1 onion, chopped
• 3 garlic cloves
• 2 celery stalks, chopped
• 2 carrots, (1 chopped, 1 sliced)
• 1 tsp dried basil 
• 1 tsp salt
• 10 oz package of frozen mixed veges or Veggies of your choice ( I used an extra carrot, and green beans)
• 4 cups vegetable or chicken broth
• 1 medium red potato, chopped
• 1 can Great Northern beans
• 1 to 1 1/2 cups of cooked chicken (optional)

Saute the onion, garlic, celery, carrot and basil until the onions soften.  Add a 1 ½ cups of broth and sauteed vegetables to a blender (or use an immersion blender) and puree.  Put the puree into a stock pot.  Add the frozen (or fresh) vegetables, broth, potato, and beans and chicken.  Bring to a boil and then simmer for 25 to 30 minutes.  Salt to taste.

I am serving these tonight with gluten free biscuits from the Gluten Free Cooking School.

Teriyaki Chicken

I was searching for a recipe for the chicken I had defrosted in the fridge.  I found one on Allrecipes.com and changed it a little.  I experimented these changes on my family and they loved it.  I mixed it with a recipe that I got on the blog The Whole Enchilada for Teryaki chicken.  One of my sons did not want to try it but our rule is you have to taste it.  Once he tasted it he wanted more

Teriyaki Chicken (sugar free)

Original Recipe Yield 6 servings 

Ingredients

1 (3 pound) whole chicken, cut in half (or whichever type of chicken you have)

1/2 cup xylitol

3/4 cup Bragg’s soy sauce replacement

1 tablespoon grated fresh ginger

2 cloves garlic, minced

Rinse chicken halves, and pat dry with paper towels. Place chicken in a saucepan.

In a medium mixing bowl, combine xylitol, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and boil for about 20 to 25 minutes.  Serve over brown rice.

Yellow Curry

The day I went to the doctor and got the results of my allergy test, the doctor mentioned that I could have coconut milk on my cereal in the morning.  A light went on in my head because I knew then that I could have curry dishes.  Hooray! Something I could eat.  So, I went to the Asian market to get curry paste.  The  lady working there is from Thailand and I knew I needed to ask her for some recipes. Gratefully, she already had a cookbook made up and this one is my favorite.  I had to omit the sugar and the fish sauce because it had sugar and I love the results.  You can put in any type of vegetable you want.  The first time I put in kale, green beans, peppers, etc. I will insert a picture soon.

Yellow Curry—from My Mom’s Homemade Thai Recipe Book Kanakum Lawson adapted by K.C. 

• 2 Tbsp olive oil          
• 1 Can of Coconut milk (w/o sugar)
• Fresh vegetables—red/grn peppers, kale, green beans, onion (cut in chunks)
• 1 to 3 Tbsp      yellow curry (adjust to how spicy you like your food)  I used Mae Ploy Paste found at the Asian Market
• 1 to 1 ½ lbs     meat (optional)

1. On medium heat, put oil in a pot.  Add curry paste and stir-fry for 2 to 3 minutes.
2. Add 1/3 Can of coconut milk and stir fry for about 3 to 4 minutes until it bubbles yellow
3. A meat (if using vegetables stir fry as you would the meat)  4 to 8 minutes.
4. Add the rest of the coconut milk and ½ can of water (use the coconut milk can).
5. Simmer for 15 to 30  minutes.
6. If the sauce is too thick, add a little water.  If there is too much liquid simmer a little longer to thicken it.

What to have in a Gluten, Sugar Free Pantry

When I first found out I had to change my diet I tried to figure out what I could eat. Something that would have helped me would have been to have a list of what to have on hand so I could make something edible to eat that would fill me up other than lean meat and veges.  Some of these things I cannot eat because of allergies or because of the candida but I am trying to list what I have learned.   Many of these things can be found at the grocery store or health food store and some at Asian markets (their products are cheaper).  If they are not available a great source is the internet.  All of them are found online--do some comparison shopping.  Many of the definitions I have listed come from Wikipedia which I know isn't always the most accurate source but can give you a quick definition.

Dairy Replacement:

Coconut milk and cream: can mix with grains for a cereal, make smoothies, ice cream--I love coconut cream!  It has a lot of good fat and keeps you full for a long time.  It is cheapest at the Asian markets.

Rice Milk: use as a replacement for milk, the flavor is mild so it doesn't add a strange taste. (grocery stores, Costco)

Almond Milk: use as a replacement for milk especially in baking (health food stores)

Soy Milk: Some like it, some don't (me), and some are allergic, used as a milk replacement in cooking (grocery stores, health food stores, Costco)

Grains:


Rice: there are many types of rice available that are nutritious.   The one to avoid is white rice (http://en.wikipedia.org/wiki/White_rice ) as it has lost most of it's nutrients in the milling process.  Many grocery stores have regular brown rice and some other types.  Most varieties you can find at health food stores.

These are some of the rice varieties I have tried

• short grain sweet brown rice (I love this kind of rice)
• brown rice
• black rice (something new I tried. It has a corn like flavor to it)
• basamati--haven't tried yet

Amaranth: (http://en.wikipedia.org/wiki/Amaranth_grain) is an ancient grain used by the Aztec's and is high in protein.  It has a nutty flavor.  You can grind it into flour or cook it as you rice.  I have put it in my bread ( 25% amaranth to 75% flour).  Available at health food stores

Quinoa (keen wa): (http://en.wikipedia.org/wiki/Quinoa) an ancient seed-like grain that originated in the Andes.  This is another grain that is a good source of protein.  It also is cooked similarly to rice but make sure you wash it first (unless you bought it already washed) because it has a bitter taste to it from a powdery residue on the seeds.  Available at health food stores, some grocery stores, Costco 

Buckwheat:  I haven't tried  yet.  I had some when I was little.  It does not contain wheat or gluten.  You can make flour or cereal.

There are many others.

Sweeteners:

On the Candida diet I can have stevia and xylitol but there are other sweeteners available that don't contain refined cane sugar.

Stevia: a natural sweetener 250 to 300 times sweeter than sucrose and has a negligible effect on blood sugar (http://en.wikipedia.org/wiki/Stevia).  It can have an after taste to it.  You can find this in grocery stores (Truvia) or health food stores, online which have other brands.  It comes in powder and liquid forms.

Xylitol:  a sweetener found in the fibers of many fruits and vegetables (http://en.wikipedia.org/wiki/Xylitol).  Xylitol has many health benefits.  It is being used in chewing gum to help prevent cavities.  It can be consumed in the treatment of candida--the yeast eats the sugar but it cannot digest it so it dies. Other areas it is used are diabetes, osteoporosis, ear infections, infections, etc.  It also does not raise blood sugar levels so there is not a sugar "crash'

Agave Nectar: this sweetener is sweeter than honey and has a low glycemic index (it doesn't spike your blood sugar).  http://www.allaboutagave.com/ , http://en.wikipedia.org/wiki/Agave_nectar

Palm sugar: used in Asian cooking ( http://en.wikipedia.org/wiki/Palm_sugar) it is nutrient rich. Here is a link that tells more about it (http://www.naturalnews.com/028996_palm_sugar_natural_sweetener.html).  You can find it at health food stores but it is even cheaper at Asian markets.

Baking replacements:

Xanthan Gum: is used as a thickening agent--make sure you are aware of the source because it could contain corn, wheat, dairy or soy which can cause a reaction in sensitive people. http://en.wikipedia.org/wiki/Xanthan_gum#Uses

Guar gum: a thickener that comes from the guar bean

Agar agar: a thickener or jelly replacement  http://en.wikipedia.org/wiki/Agar#Culinary

Tapioca Starch or Flour: some stores use either names--they are both the same. Found at the health food store or online Bob's Red Mill  http://www.bobsredmill.com/ http://www.twinvalleymills.com/

Sorghum Flour: a grain originally grown in Africa and Asia that can be used in baking like wheat and is used in many gluten free flour mixes ( http://www.bobsredmill.com/, http://en.wikipedia.org/wiki/Sorghum) Look at the health food store for this flour.  There are some online sources where you can buy the grain and grind it yourself. http://www.twinvalleymills.com/  http://www.twinvalleymills.com/ http://www.twinvalleymills.com/

Soy Flour: combines well with sorghum for a gluten free flour

Bean Flour: used in gluten free baking, very nutritious

Rice flour: is grainy, mixed with other gluten free flours 

This comes from my limited experience and can be added to.  So if you would like to add anything to this list please leave a comment.  I love any help I can get.

Curry Paste


There are many kinds of curry paste, yellow, masaman, green, red, etc) and you can purchase it at a Asian Market.  In Provo, Chao's on University and Thai Market on 3rd South.  I like Mae Ploy brand.

Soy Sauce--Bragg's Liquid Amino's, a soy sauce replacement