Tuesday, May 5, 2015

Aquafaba Goodness! Meringues and Mayonnaise

My favorite recipes are the ones with totally new ideas that require invention, that require science. A few weeks ago I went totally nuts when I read this blog post on the Kids with Food Allergies website about egg-free meringues made from bean brine. I had just come from a speaking engagement where I told the audience that none of the egg replacers I was discussing (flaxseeds, applesauce, chemical egg replacers) could be used to make meringue. Could it be possible that making meringues from bean brine actually works?

The answer is a resounding yes!!

And it’s easier than you might expect (it worked on the first try).

My version of the recipe is a bit different than in the Kids with Food Allergies post. But first, what exactly is bean brine? It’s the liquid in a can that the beans have been soaking in. I discovered that in the vegan world this is commonly referred to as “aquafaba.” Lousy word, but maybe it will grow on me.

Here’s my version of aquafaba meringues:

Aquafaba Meringues


½ cup of aquafaba (the liquid from a can of beans)
½ teaspoon cream of tartar
½ teaspoon vanilla extract
½ cup plus 2 tablespoons powdered sugar

Use the whisk attachment on your mixer. Beat the aquafaba on high, for about 5 minutes, until it is foamy. Add the cream of tartar, vanilla, and sugar. Beat on the highest speed for 10-12 minutes until the mixture is thick and holds its shape. (The peaks will not stiffen as much as they do with egg meringue – think of them as soft peaks.)

 
Drop spoonfuls onto a baking sheet lined with parchment paper. Bake at 225 for 1 hour and 20 minutes (until the bottoms are light golden) and then turn off the oven. Let the meringues sit in the oven for another 40 minutes.


Aquafaba meringues are lighter and fluffier than traditional meringues. They melt in your mouth like cotton candy.


After making meringues I wondered… what else might I use aquafaba for? Could aquafaba be the next new egg replacer? And I immediately thought of mayonnaise. When I developed Flaxseed Mayonnaise for The Allergy-Free Pantry, I tried many foods as the base, but I hadn’t yet discovered aquafaba. I opened a can of garbanzo beans just so I could have the liquid to try aquafaba mayonnaise. (We’re probably having beans for dinner tonight.)

I know you are dying to know, so I will spill the beans (pun intended) and tell that it does work. What could be cooler than flaxseed mayonnaise? It just might be aquafaba mayonnaise.

The method to make aquafaba mayonnaise is exactly the same as with flaxseed mayonnaise, but considerably more oil is needed when using aquafaba – about two times as with flaxseed mayonnaise. (In flaxseed mayonnaise I used two flaxseed eggs to ¾ cup oil – here I am using the equivalent of one “aquafaba egg.” And aquafaba seems to have a citrusy flavor as is – hence just a little bit of acid is needed.

Aquafaba Mayonnaise


¼ cup aquafaba (the liquid from a can of garbanzo beans)
¼ teaspoon salt
½ teaspoon mustard
¼ teaspoon lemon juice
¾ cup oil

Combine the aquafaba, salt, mustard, and lemon juice in a working glass with an immersion blender. Add the oil in a slow trickle while continuing to run the immersion blender until all of the oil is incorporated.


This mayonnaise is a bit more akin to a milk mayonnaise than it is to flaxseed or traditional egg mayonnaise – it has a smoother, lighter, almost frothy consistency. I expect it will work quite well in salad dressings (wheels turning).


And of course, this gives those who are allergic to flaxseeds an alternative!!

I’m never throwing away the juice from the bean cans again.

Friday, May 1, 2015

Perfect Gifts for Food Allergy Moms

Are you searching for the perfect gift for a special someone on Mother’s Day? Mother’s Day this year falls on May 10th, coincidentally the beginning of Food Allergy Awareness week. What could be more appropriate to gift on that day than something to help your favorite mom, grandmother, or spouse manage food allergies?

My top picks include books and essential tools:

1. The Allergy-Free Pantry:
Readers love my second book for its practical suggestions to make staples in the safety of your own kitchen.


2. Allergy-Free and Easy Cooking:
If it’s recipes for meals that you need, Cybele Pascal’s book is unsurpassed for those with multiple food allergies.


3. Learning to Bake Allergen-Free:
If you’re looking for a baking book that teaches you how to bake without wheat, dairy, eggs, soy, or nuts, this is a great cookbook for your collection.


4. Feeding Eden:
This memoir by Susan Weissman continues to be one of my all-time favorite books. Perfect for moms with a newly diagnosed child


5. Primo digital scale:
I can't stress enough how important it is to weigh flours when you are baking wheat-free and gluten-free. This is the scale I rely on daily. And now they come in pretty colors, too!


6. Cuisinart Spice and Nut Grinder:
This is the only item on this list over $25, but it’s a tool I use nearly every day for grinding flaxseeds to make flaxseed eggs and flaxseed mayonnaise. Make sure you use it only with allergen-free foods (this is the type of tool that can easily get contaminated).

7. Teal Kitchenaid Cookie Scoop:
A tablespoon size cookie scoop is perfect for forming allergen-free cookies. This one comes in teal – the food allergy awareness color. Love it!! Add it to one of the cookbooks above, put a teal ribbon around the package, and you’re all set!

Disclaimer: The links above are affiliate links. If you choose to buy via one of these links I will get a few pennies back.

Tuesday, April 28, 2015

A Gluten-Free Birthday for Me! Book Review

Of all the products I am asked to review, books are my favorite. Of course, if someone sends me a great new baking product or tool tomorrow, that could quickly become my favorite too. Nevertheless, I was excited to receive a complimentary copy of A Gluten-Free Birthday for Me! from Albert Whitman and Company (the publisher). The book is written by Sue Fliess and illustrated by Jennifer E. Morris.

The book is well-written, flows nicely, and very easy to read to a small child (or even with children learning to read). As an allergen-free baker and cookbook author, I completely appreciate that the book is encouraging young children to learn about their allergies, take control back, and to bake! "Wasn't all that hard to do!" exclaims the birthday girl. The book even includes two recipes (one for cake and one for pie) that are not only gluten-free, but also dairy-free, egg-free, soy-free, and nut-free!


Now, you know that I will be straight with you if there's something I don't like about a product I share here. In that vein, I have to admit that the first time I read the book I was a bit concerned about the sub-plot where a small boy feels left out because he can't have cake "Can't have gluten, can't eat cake, gives me such a tummy ache." The boy is told the cake is gluten-free, everyone is happy and eats cake.

My concern was that his mother was not to be found. Surely that little boy's mom would have had a conversation with the birthday girl's mom prior to the party. And surely she would have checked the cake's safety before her son was allowed to eat it. But upon reflection, and given that the book is written from the birthday girl's point of view, I have decided that adding the parent's point of view would have ruined the story line and that I will assume those things did indeed happen in the background.

The book is adorable, inclusive, and fun!

Tuesday, April 21, 2015

Bare Chips Product Review

I love products that have very simple ingredients lists -- and that is what I found when I read the labels on these "chips" by Bare Foods.


 Disclaimer: Bare Foods sent me complementary samples of these products to try.

The apple chips contain simply, apples.



The crunchy coconut chips contain coconut, cane sugar, and sea salt. The chocolate bliss crunchy coconut chips contain coconut, coconut nectar (a sweetener) and unsweetened chocolate. The labels for the coconut chips carry a "contains tree nuts" warning due to the FDA's (mis)classification of coconut as a nut.




I found that these chips did live up to the slogan "Snacks Gone Simple."


They taste great and they are indeed "bare." Because of the limited ingredients, they can be added to whatever baking or cooking project you have, or just eat them plain. Gotta love it!

Tuesday, April 14, 2015

An Update on Off-the-Shelf Gluten-Free Flour Blends

I often choose off-the-shelf flour blends for my allergen-free and gluten-free baking. After all, they are convenient and easy to use. But not all flour blends are equal – in fact, they vary considerably in performance and taste. In my first book, Learning to Bake Allergen-Free, I suggested the use of these blends and gave the run-down on which I preferred at that time. But the landscape has changed and it’s time for an update.

There are both new flour blends to consider as well as changes to some of the flour blends. Nevertheless, my list of favorites hasn’t changed too much.

What I considered in making this list was performance, consistency, and taste. I did not consider cost. Why not? Well, with gluten-free flour blends (as with many things) you get what you pay for. Even flour blends that appear to have the same ingredients can vary considerably. The truth is, the better performing gluten-free flour blends tend to be expensive.

Here are my picks:


 

Best all around: King Arthur Flour Gluten Free Multi-purpose Flour. I find that most gluten-free flour blends that claim to be “all purpose” are not always good for all types of baked goods. This one (in my opinion) is the exception, and gets the gold medal for consistency!

Best for pizza crust and bread:
GF Jules Gluten Free Flour. If you are looking for the flour blend created by the one and only Jules Shepard, this is the flour blend to use. This flour blend pick is what I now use in place of Jules Gluten Free All Purpose Flour. It’s a great one to have on the shelf!


Best for cookies and pie crust:
Authentic Foods Multi Blend Gluten Free Flour. If I’m reaching for an off-the-shelf blend to go on a pie-making binge and I don’t want to stop and mix my own flour blends in between batches, this is the flour blend I use.


Best for muffins and cakes:
King Arthur Flour Gluten Free Whole Grain Flour Blend. This flour blend is the best-kept secret in the world of gluten-free baking. It comes in a brown paper bag (sealed inside) with the King Arthur Flour label and I’ve only been able to find it on the King Arthur Flour website and in their store in Vermont. Nevertheless, it’s worth every penny. Love this blend!!

Honorable mentions:
Pamela’s All-Purpose Gluten Free Flour and Bob’s Red Mill Gluten Free All Purpose Baking. The first of these is new to the world of gluten-free flour blends since the writing of Learning to Bake Allergen-Free, while the latter (uniquely based on bean flours) continues to make my list. In both cases these flour blends (while gluten-free) may not be suitable for some with food allergies due to shared facilities and shared equipment. I continue to prefer this Bob’s Red Mill Flour Blend to the newer Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, recently reviewed here.

No longer recommended:
Namaste Perfect Flour Blend. When I was developing recipes for Learning to Bake Allergen-Free this was one of my favorites. Since that time I have had too many inconsistent batches (usually resulting in baked goods that seem to be underdone and overly gummy) and I have heard from readers who have experienced the same thing. For that reason, I no longer use or recommend this flour blend.

As noted above, these flour blends can be expensive. I suggest signing up for mailing lists and newsletters so that you can hear about special deals.

And a reminder – these flour blends vary considerably by weight (from 120 grams per cup for The King Arthur Flour Whole Grain Blend to 160 grams per cup for the Authentic Foods Blend and the King Arthur Flour blend in the blue and white box). They are not substitutable by volume. In other words, use the scale rather than the measuring cup.


Note: I am not compensated by nor do I work for any of these brands.