ALLERGEN-FREE COMPOSITIONS

COMPOSITIONS EXEMPTES D'ALLERGENE

English Abstract

The present disclosure provides an allergen-free composition (e.g., flours and
dough) and
baked products made without eggs or any other major food allergen. The
disclosed allergen-free
flours, dough, and batters overcome the various problems associated with
allergen-free baking by
appropriate adjustment of the relative amounts of various components that
contribute moisture,
alkalinity, texture, etc., to the final product. Baked products produced using
the allergen-free
flours thus have a moistness, springiness, rise, texture, and flavor
comparable to products
containing major food allergens. Baked products according to the disclosure
include, but are not
limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g.,
cupcakes), muffins,
pancakes, waffles, pizza crust, pie crust, and bread products.

Claims

What is claimed:
1. A bread mix comprising the following ingredients:
(1) white rice flour and/or brown rice flour 4.96 parts ~ 15%;
(2) tapioca flour, tapioca starch, potato starch, cornstarch, arrowroot
powder and/or
baking powder
9.93 parts ~ 15%;
(3) sugar 1.85 parts ~ 40%;
(4) powdered rice milk 0.65 parts ~ 40%;
(5) salt 0.60 parts ~ 65%;
(6) potato flour 0.18 parts ~ 50%;
(7) gum 0.18 parts ~ 65%;
(8) methylcellulose 0.10 parts ~ 75%; and
(9) yeast 0.34 parts ~ 60%.
2. A bread dough comprising the following ingredients:
(i) the bread mix of claim 1 4.00 parts ~ 10%;
(ii) oil 0.33 parts ~ 10%; and
(iii) warm water 1.75 parts + 15%.
3. A method of making the bread dough of claim 2 comprising (1) mixing the
bread
mix of claim 1; (2) mixing oil and warm water; and (3) blending the mixes from
steps (1) and (2)
together to form the bread dough.
4. A method of making an allergen-free bread product comprising (1) warming
the
bread dough of claim 2 for about one hour; and (2) baking the bread dough at
300 °F for 25-30
minutes or until baked through to form the bread product.
5. An allergen-free bread product made by the method of claim 4.
6. A first white cake mix comprising the following ingredients:
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(1) sugar 9.80 parts ~ 15%;
(2) white rice flour and/or brown rice flour 9.10 parts ~ 15%;
(3) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 2.30
parts ~ 35%;
(4) gum 0.20 parts ~ 40%;
(5) salt 0.15 parts ~ 40%; and
(6) cream of tartar 0.12 parts ~ 65%.
7. A white cake batter comprising the following ingredients:
(i) the white cake mix of claim 6 3.75 parts ~ 10%;
(ii) soy free shortening 0.33 parts + 10%;
(iii) rice milk, liquid or powdered 1.25 parts ~ 10%; and
(iv) water and/or carbonated beverage 0.25 parts + 10%.
8. A method of making the white cake batter of claim 7 comprising: (1)
beating the
soy-free shortening, rice milk, and water and/or carbonated beverage; and (2)
beating in the white
cake mix to produce the white cake batter.
9. A method of making an allergen-free white cake comprising baking
the white
cake batter of claim 8 at 350 °F for 25-30 minutes or until baked
through to produce the allergen-
free white cake.
10. An allergen-free white cake made by the method of claim 9.
11. A chocolate cake mix comprising the following ingredients:
(1) sugar 9.80 parts ~ 15%;
(2) white rice flour and/or brown rice flour 8.90 parts ~ 15%;
(3) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 2.00
parts ~ 35%;
(4) cocoa 1.00 parts ~ 25%;
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(5) gum 0.20 parts ~ 40%;
(6) cream of tartar 0.10 parts ~ 65%; and
(7) salt 0.15 parts ~ 65%.
12. A chocolate cake batter comprising the following ingredients:
(i) the chocolate cake mix of claim 11 3.75 parts ~ 10%;
(ii) soy free shortening 0.33 parts ~ 10%;
(iii) rice milk, liquid or powdered 1.33 parts + 10%; and
(iv) water and/or carbonated beverage 0.25 parts + 10%.
13. A method of making the chocolate cake batter of claim 12 comprising:
(1) beating
the soy-free shortening, rice milk, and water and/or carbonated beverage; and
(2) beating in the
chocolate cake mix to produce the chocolate cake batter.
14. A method of making an allergen-free chocolate cake comprising baking
the
chocolate cake batter of claim 12 at 350 °F until baked through to
produce the allergen-free
chocolate cake.
15. An allergen-free chocolate cake made by the method of claim 14.
16. A muffin mix comprising:
(1) white rice flour and/or brown rice flour 11.58 parts ~
20%;
(2) sugar 2.30 parts ~ 35%;
(3) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch
1.70 parts ~ 25%;
(4) sodium bicarbonate 0.18 parts ~ 50%;
(5) gum 0.18 parts ~ 40%; and
(6) salt 0.10 parts ~ 65%.
17. A muffin batter comprising:
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(i) the muffin mix of claim 16 3.250 parts ~ 10%;
(ii) oil 0.333 parts ~ 10%;
(iii) rice milk, liquid or powdered 1.250 parts ~ 10%;
(iv) water and/or carbonated beverage 1.385 parts ~ 10%; and
18. A method of making the muffin batter of claim 17 comprising: (1)
beating the
canola oil, the rice milk, and the water and/or carbonated beverage; and (2)
beating in the muffin
mix to produce the muffin batter.
19. A method of making allergen-free muffins comprising baking the muffin
batter of
claim 17 at 350 °F for 10-12 minutes until baked through to produce the
allergen-free muffins.
20. An allergen-free muffin made by the method of claim 19.
21. A brownie mix comprising:
(1) sugar 6.50 parts ~ 15%;
(2) white rice flour and/or brown rice flour 4.42 parts ~ 15%;
(3) brown sugar 0.75 parts ~ 35%;
(4) cocoa 0.45 parts ~ 25%;
(5) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.33
parts ~ 35%;
(6) gum 0.15 parts ~ 40%;
(7) sodium bicarbonate 0.10 parts ~ 40%; and
(8) salt 0.10 parts ~ 65%.
22. A brownie batter comprising:
(i) the brownie mix of claim 21 2.00 parts ~ 10%;
(ii) oil 0.25 parts ~ 10%; and
(iii) rice milk, liquid or powdered 0.75 parts ~ 10%.
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23. A method of making the brownie batter of claim 22 comprising: (1)
beating the
canola oil and the rice milk; and (2) beating in the brownie mix to produce
the brownie batter.
24. A method of making allergen-free brownies comprising baking the brownie
batter
of claim 23 at 350°F for 25-30 minutes until baked through to produce
the allergen-free
brownies.
25. An allergen-free brownie made by the method of claim 24.
26. A cornbread and muffin mix comprising:
(1) cornmeal 5.15 parts ~ 30%;
(2) sugar 4.10 parts ~ 40%;
(3) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 3.65
parts ~ 40%;
(4) white rice flour and/or brown rice flour 1.15 parts ~ 40%;
(5) gum 0.20 parts ~ 65%; and
(6) salt 0.10 parts ~ 65%.
27. A cornbread and muffin dough comprising:
(i) the cornbread and muffin mix of claim 26 2.75 parts ~ 10%;
(ii) dairy free, soy-free butter 0.50 parts ~ 10%;
(iii) rice milk 0.75 parts ~ 10%; and
(iv) water and/or carbonated beverage 0.13 parts ~ 10%.
28. A method of making the cornbread and muffin dough of claim 27
comprising (1)
beating the dairy free, soy-free butter, the rice milk, and the water and/or
carbonated
beverage; and (2) beating in the cornbread and muffin mix to produce the
cornbread and
muffin batter.
29. A method of making cornbread comprising baking the dough of claim 27.
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30. An allergen-free cornbread made by the method of claim 29.
31. A pizza crust mix comprising the following ingredients:
(1) white rice flour and/or brown rice flour 13.96 parts ~ 15%;
(2) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 2.20 parts ~
40%;
(3) sugar 0.60 parts ~ 40%;
(4) salt 0.30 parts ~ 65%;
(5) powdered rice milk 0.40 parts ~ 40%
(6) gum 0.25 parts ~ 65%;
(7) vinegar 0.06 parts ~ 80%; and
(8) yeast 0.34 parts ~ 25%.
32. A pizza dough comprising the following ingredients:
(i) the pizza crust mix of claim 31 4.00 parts ~ 10%;
(ii) oil 0.33 parts ~ 10%;
(iii) rice milk, liquid or powdered 0.25 parts + 10%; and
(iv) warm water 1.75 parts ~ 10%.
33. A method of making an allergen-free pizza dough comprising mixing
the
ingredients of claim 32.
34. A method of making an allergen-free pizza comprising baking the
pizza dough of
claim 32 at 300 °F.
35. An allergen-free pizza made by the method of claim 34.
36. A cookie mix comprising the following ingredients:
(1) sugar 3.20
parts ~ 30%;
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(2) brown sugar 2.40 parts ~ 35%;
(3) white rice flour and/or brown rice flour 4.53 parts + 15%;
(4) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.75
parts ~ 35%;
(5) potato flour 0.60 parts ~ 30%;
(6) gum 0.15 parts ~ 65%;
(7) sodium bicarbonate 0.06 parts ~ 75%; and
(8) salt 0.10 parts ~ 65%.
37. A cookie dough comprising the following ingredients:
(i) the cookie mix of claim 36 2.00 parts ~ 10%;
(ii) dairy free, soy-free butter 0.50 parts ~ 10%; and
(iii) water and/or carbonated beverage 0.25 parts ~ 10%.
38. A method of making cookie dough comprising mixing the ingredients of
claim 37.
39. A method of making an allergen-free cookie comprising baking the cookie
dough
of claim 37 at 350 °F to produce an allergen-free cookie.
40. An allergen-free cookie made by the method of claim 39.
41. An oatmeal cookie mix comprising the following ingredients:
(1) white rice flour and/or brown rice flour 5.15 parts ~ 15%;
(2) oats 2.60 parts ~ 30%;
(3) brown sugar 2.60 parts ~ 15%;
(4) sugar 2.25 parts + 15%;
(5) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 1.05
parts ~ 35%;
(6) potato flour 0.10 parts ~ 65%;
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(7) gum 0.15 parts ~ 65%;
(8) sodium bicarbonate 0.06 parts + 75%; and
(9) salt 0.10 parts ~ 65%.
42. An oatmeal cookie dough comprising the following ingredients:
(i) the oatmeal cookie mix of claim 41 2.50 parts ~ 10%;
(ii) dairy free, soy-free butter 0.50 parts ~ 10%; and
(iii) water and/or carbonated beverage 0.50 parts ~ 10%.
43. A method of making oatmeal cookie dough comprising mixing the
ingredients of
claim 42.
44. A method of making an allergen-free oatmeal cookie comprising baking
the
oatmeal cookie dough of claim 42 at 350 °F to produce an allergen-free
oatmeal raisin cookie.
45. An allergen-free oatmeal cookie made by the method of claim 44.
46. A sugar cookie mix comprising the following ingredients:
(1) sugar 7.00 parts ~ 30%;
(2) white rice flour and brown rice flour 6.30 parts ~ 25%;
(3) potato flour 0.60 parts ~ 40%;
(4) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.75 parts ~
40%;
(5) sodium bicarbonate 0.10 parts ~ 75%;
(6) gum 0.15 parts ~ 65%; and
(7) salt 0.10 parts ~ 40%.
47. A sugar cookie dough comprising the following ingredients:
(i) the sugar cookie mix of claim 46 2.33 parts ~ 10%;
(ii) dairy free, soy-free butter 0.50 parts ~ 10%; and
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(iii) water and/or carbonated beverage 0.50 parts ~
10%.
48. A method of making sugar cookie dough comprising mixing the ingredients
of
claim 47.
49. A method of making an allergen-free sugar cookie comprising baking the
sugar
cookie dough of claim 47 at 350 °F to produce an allergen-free sugar
cookies.
50. An allergen-free sugar cookie made by the method of claim 49.
51. A pancake / waffle / crepe mix comprising:
(1) white rice flour and/or brown rice flour 11.50 parts ~ 15%
(2) sugar 0.90 parts ~ 35%;
(3) powdered rice milk 1.45 parts ~10%;
(4) baking powder, tapioca starch, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.75
parts ~ 35%;
(5) salt 0.30 parts ~ 65%;
(6) sodium bicarbonate 0.25 parts ~ 75%; and
(7) gum 0.10 parts ~ 75%.
52. A pancake batter comprising:
(i) the pancake / waffle / crepe mix of claim 51 1.00 parts ~ 10%;
(ii) oil 0.06 parts ~ 10%;
(iii) rice milk, liquid or powdered 0.75 parts ~ 10%; and
(iv) water 0.13 parts ~ 10%.
53. A method of making the pancake batter comprising mixing the ingredients
of
claim 52.
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54. A method of making an allergen-free pancake comprising cooking the
pancake
batter of claim 52 under medium heat to produce the allergen-free pancake.
55. An allergen-free pancake made by the method of claim 54.
56. A waffle batter comprising:
(i) the pancake / waffle / crepe mix of claim 51 1.25 parts; ~ 10%;
(ii) oil 0.06 parts; ~ 10%;
(iii) rice milk, liquid or powdered 1.00 parts ~ 10%; and
(iv) vanilla 0.01 parts 10%;
57. A method of making the waffle batter comprising mixing the ingredients
of claim
56.
58. A method of making an allergen-free waffle comprising cooking the
waffle batter
of claim 56 to produce the allergen-free waffle.
59. An allergen-free waffle made by the method of claim 58.
60. A crêpe batter comprising:
(i) the pancake / waffle / crepe mix of claim 51 1.00 parts ~
10%;
(ii) oil 0.06 parts 10%;
(iii) rice milk, liquid or powdered 1.00 parts ~ 10%;
and
(iv) sugar 0.03 parts ~ 10%.
61. A method of making the crêpe batter comprising mixing the ingredients
of claim
60.
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62. A method of making an allergen-free crepe comprising cooking the crepe
batter of
claim 60 under medium heat to produce the allergen-free crêpe.
63. An allergen-free crêpe made by the method of claim 62.
64. A frosting mix comprising the following ingredients:
(1) powdered sugar and/or sugar substitute 13.61 parts ~
15%; and
(2) powdered rice milk 0.30 parts ~ 35%.
65. An allergen-free frosting comprising the following ingredients:
(i) the frosting mix of claim 64 4.25 parts ~ 10%;
(ii) soy-free shortening 0.50 parts ~ 10%;
(iii) rice milk, liquid or powdered 0.25 parts ~ 10%;
and
(iv) water 0.13 parts ~ 10%.
66. A method of making the frosting comprising mixing the ingredients of
claim 65.
67. An allergen-free frosting made by the method of claim 66.
68. A chocolate frosting mix comprising:
(1) powdered sugar and/or sugar substitute 12.45 parts ~
15%;
(2) cocoa powder 1.15 parts ~ 20%; and
(3) powdered rice milk 0.30 parts ~ 35%.
69. Allergen-free chocolate frosting comprising:
(i) the chocolate frosting mix of claim 68 2.25 parts ~ 10%;
(ii) soy free shortening 0.50 parts ~ 10%;
(iii) rice milk, liquid or powdered 0.25 parts ~ 10%;
and
(iv) water 0.50 parts ~ 10%.
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70. A sauce & gravy mix comprising the following ingredients:
(1) sweet, white, or brown rice flour 9.40 parts + 15%; and
(2) cornstarch, tapioca starch, tapioca starch, baking powder, arrowroot
powder
and/or potato starch 3.96
parts ~ 35%.
71. An allergen-free basic white sauce comprising:
the sauce & gravy mix of claim 70 0.13 parts ~
10%;
(ii) oil or water 0.13 parts + 10%;
(iii) rice milk, liquid or powdered 0.75 parts ~ 10%; and
(iv) vegetable broth 0.25 parts ~ 10%.
72. A method of making an allergen-free basic white sauce comprising:
(1) stirring
ingredients of claim 70, and (2) heating to boiling over medium heat for 1-2
minutes.
73. An allergen-free basic white sauce made by the method of claim 72.
74. An allergen-free butter cream sauce comprising:
the sauce & gravy mix of claim 70 0.13 parts ~
10%;
(ii) dairy free, soy-free butter 0.13 parts ~ 10%;
(iii) rice milk, liquid or powdered 0.50 parts ~ 10%; and
(iv) vegetable broth 0.25 parts ~ 10%.
75. A method of making an allergen-free butter cream sauce comprising:
(1) stirring
ingredients of claim 74, and (2) heating to boiling over medium heat for 1-2
minutes.
76. An allergen-free butter cream sauce made by the method of claim
75.
77. An allergen-free gravy comprising:
(i) the sauce & gravy mix of claim 70 0.125 parts + 10%;
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(ii) meat broth 1.000 parts ~10%; and
(iii) water and/or oil 0.125 parts ~ 10%.
78. A method of making an allergen-free gravy comprising: (1) stirring
ingredients of
claim 77, and (2) heating to boiling over medium heat for 1-2 minutes.
79. An allergen-free gravy made by the method of claim 78.
80. A pie crust mix comprising:
(1) white rice flour and/or brown rice flour 10.13 parts ~ 15%;
(2) sugar 3.00 parts ~ 30%;
(3) baking powder, cornstarch, tapioca starch, tapioca starch, arrowroot
powder
and/or potato starch 2.50
parts ~ 35%;
(4) gum 0.35 parts ~ 65%;
(5) vinegar 0.15 parts ~ 75%; and
(6) salt 0.12 parts ~ 65%.
81. A pie dough comprising:
(i) the pie crust mix of claim 80 3.00 parts ~ 10%;
(ii) soy-free shortening 1.00 parts ~ 10%; and
(iii) ice cold water 1.00 parts ~ 10%.
82. A method of making an allergen-free pie crust comprising baking the pie
dough of
claim 81 at 400 °F until the pie crust begins to turn golden.
83. An allergen-free pie crust made by the method of claim 82.
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Description

CA 02786392 2012-08-16
ALLERGEN-FREE COMPOSITIONS
FIELD
The present disclosure relates to allergen-free food compositions and baked
products that
are free from the eight most common food allergens: gluten, dairy, eggs, soy,
peanuts, tree nuts,
fish, and shellfish, known as "allergen-free foods." The need for the allergen-
free foods is great,
since more people are being diagnosed with diseases, food allergies, and food
sensitivities.
BACKGROUND
There is a lot we can do to heal our bodies by the foods we eat. In the case
of food
allergies and related diseases, the only effective treatment may be to control
what we eat. Dietary
and nutritional changes can have an immediate and profound impact on the
health and well-being
of people with food allergies. And just as important in our society, these
people should be able
to eat and enjoy meals with their families and eat healthily during social
events. Our culture is
one that is based around food and social events. Eating and enjoying our food
is a choice, but it
is also a way of life.
There is an equally great need for "low fat" and "cholesterol free foods."
With the
growing number of people with obesity, high cholesterol, and heart disease the
U.S. and
worldwide, healthy foods are essential. These foods support our bodies. They
should provide
energy, promote well-being, and taste delicious.
Disorders and Diets Supported by Allergen-free Foods
Allergen-free foods support people with celiac disease, food allergies, food
intolerances,
autism, digestive disorders, auto immune diseases, e.g., rheumatoid arthritis.
These conditions
affect a large number of people. Celiac disease, for example, affects one in
133 people in the
United States. Celiac disease is an inherited autoimmune disorder that affects
the digestive
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process of the small intestine. When a person who has celiac disease consumes
gluten, a protein
found in many grains such as wheat, rye and barley, the individual's immune
system responds by
attacking the small intestine and inhibiting the absorption of important
nutrients into the body.
There are two distinct signs and symptoms of celiac disease: (1) those due to
malabsorption and
(2) those due to malnutrition, including vitamin and mineral deficiencies. The
effects of these
signs and symptoms may range from minimal to severe.
There have been changes during the past 20 years in the way in which celiac
disease is
diagnosed. The average age at which celiac disease is diagnosed has increased,
probably because
of the increased awareness that the disease can first cause symptoms or signs
in adults. Diarrhea
formerly was the major diagnosed symptom. However, a growing proportion of
patients, now
about 15%, are now diagnosed with blood antibody tests. The following diseases
are associated
with celiac disease: dermatitis herpetiformis, a skin disease characterized by
an itchy rash on the
extremities, buttocks, neck, trunk, and scalp, which occurs in an estimated
10% of patients with
celiac disease; recurrent, painful mouth ulcers (aphthous stomatitis); insulin-
dependent diabetes
(juvenile-onset or type 1 diabetes); autoimmune thyroid disease; rheumatoid
arthritis; and
systemic lupus. Celiac disease is not an allergy, but an auto-immune
disorder¨the body rejects
its own digestive proteins used to process gluten and produces antibodies
against them. There is
currently no cure for celiac disease; only a strict avoidance of gluten in a
person's diet can ward
off symptoms and possible damage to the intestines. Gluten-free flours, for
example, are
disclosed in U.S. Published Application No. 2008/0038434.
Gluten is a protein found most notably in wheat, barley, rye, spelt, and malt
and in almost
any food made from one or more of these grains. Gluten provides wheat flour
its flexibility as a
baking material. Gluten's elasticity allows the cells that form in bread and
keeps baked goods
from crumbling. Oats by themselves do not contain gluten, but they are may
become
contaminated to some degree with wheat. For example, oats and wheat are
usually grown next to
each other in the fields. Additionally, they may be harvested with the same
equipment, processed
/ milled within the same facility, and subsequently transported using the same
containers. Oats
therefore must be considered a suspect ingredient, at best. The U.S. is
certainly a country with
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wheat cross-contamination. It is possible to obtain gluten-free oats from
dedicated mills that are
certified gluten-free by the Gluten-Free Certification Organization (GFCO,
Seattle, WA) or from
manufacturers that have no allergen cross-contamination.
Allergen-free foods also support those who are vegan or keep kosher. The term
"vegan"
means "non-dairy vegetarian." Vegans exclude meat, eggs, dairy products, and
all other animal-
derived ingredients, such as honey, from their diets. Veganism is a small but
growing
movement, and the number of vegan restaurants is increasing. In 1997, 0.5
percent in the U.S.
said they had not used animals for any purpose within the previous two years.
Food Allergies and Food Intolerances
Food allergies are a growing public health concern in the United States. A
"food allergy"
is the result of an abnormal immunologic response after ingestion of a food.
It occurs when the
body mistakes an ingredient in food, usually a protein, as harmful and creates
a defense system,
e.g., antibodies, to fight it. Food allergy symptoms develop when the
antibodies are battling the
"invading" food. The most common food allergens are gluten-containing grains,
dairy, eggs, soy,
peanuts, tree nuts (such as walnuts, pecans, and almonds), fish, and
shellfish. Special diets are
the most commonly used treatment for food allergies. If the patient is
allergic to only one or two
foods, eliminating the offending foods may be the only treatment necessary.
According to The Food Allergy & Anaphylaxis Network, more than 12 million
Americans have food allergies. That is one in 25, or 4 percent of the
population. Special care
must be taken for children who have food allergies. The incidence of peanut
allergies, for
example, has doubled in children over a five-year period (1997-2002). A child
with severe food
allergies may have a life-threatening anaphylactic reaction to even a tiny
amount of a food
allergen. The reasons for the increased incidence of food allergies and
associated anaphylaxis are
poorly understood. Research suggests that food-related anaphylaxis might be
under-diagnosed.
A 2007 study has shown that milk allergy, the most common food allergy, may
persist longer in
life than previously thought. Of 800 children allergic to milk, only 19
percent had outgrown their
allergy by age 4, and only 79 percent had outgrown it by age 16. There is no
cure for food
allergies. Strict avoidance of food allergens and early recognition and
management of allergic
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reactions to food are important to preventing serious health consequences.
Even trace amounts
of a food allergen can cause a reaction. Food allergy symptoms include: rash
or hives; nausea;
stomach pain; diarrhea or constipation; itchy skin; shortness of breath; chest
pain; swelling of the
airways to the lungs; and anaphylaxis.
There are many people in the U.S. that may not have a food allergy; however,
they still
experience adverse reactions to certain foods. These sensitivities are called
"food intolerances."
Food intolerance is a digestive system response, rather than an immune system
response. A food
intolerance occurs when something in a food irritates a person's digestive
system or when a
person is unable to properly digest or breakdown the food. Intolerance to
lactose, the sugar
Many people may experience the symptoms of food allergies or intolerances
without
knowing the cause. There are many ways to detect food sensitivities, including
the rotation diet,
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Delayed food allergy or food sensitivity also involves the immune system. Both
occur
when the immune system creates an overabundance of IgG to a specific food. The
IgG immune
reaction is delayed in onset, appearing anywhere from a couple of hours to
several days after
consuming allergic reactions. Delayed food reactions may be associated with
over 100 allergic
symptoms and well over 150 different medical diseases. Symptoms of this type
of food allergy
may include: abdominal pains; aches and pains; acne; attention deficit
hyperactivity disorder
(ADHD); anxiety; arthritis; asthma; autism; bloating; celiac disease; chronic
fatigue; chronic
infections; constipation; depression; dizziness; eczema; edema; enuresis
(i.e., bed wetting);
fibromyalgia; fluid retention; gastrointestinal (GI) problems; hyperactivity;
irritable bowel
syndrome; itching; lethargy; loss of appetite; migraine; nausea; abnormal
postmenstrual
syndrome (PMS); psoriasis; recurrent ear infections; recurrent sinus
infections; rhinitis; sinusitis;
skin rashes; stomach cramps; tension; urticaria; weight grain; weight loss;
and wheezing.
The best treatment for a food allergy is to avoid the food(s) that causes the
allergy. When
that is not possible, medicines can be used, such as antihistamines for mild
reactions or
epinephrine for serious reactions. A relatively new treatment is the gluten-
free casein-free
(GFCF) diet, which is free of gluten and casein ingredients and derivatives.
More people are
trying the GFCF diet to help their children with autism, pervasive
developmental disorder (PDD),
ADHD, allergies, impulsive behavior and speech difficulties. See, e.g., "The
GFCF Diet
Intervention - Autism Diet," The GFCF Diet Support Group, at hypertext
transfer protocol
www.gfcfdiet.com (last updated June 20, 2011). The GFCF diet can also be used
by adults to
improve their gastrointestinal problems and other symptoms. The theory behind
the GFCF diet is
that the digestive systems of some people do not completely break down the
gluten and casein
proteins and that the incompletely digested proteins leak into the gut and are
disseminated
through the bloodstream. Anecdotal evidence supports at least occasional
significant
improvements and dramatic decreases in symptoms, such as gastrointestinal
problems (diarrhea,
constipation, and reflux), and behavior and speech difficulties with the use
of the GFCF diet.
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Low Fat and Cholesterol Free Diets
There is an equally great need for a "low fat" diet. A low fat diet is part of
a healthy,
balanced diet. While not fat-free, a low fat diet should be especially low in
saturated fats. Fats
supply energy and essential fatty acids and are needed for good health. High
levels of saturated
fats and cholesterol, however, are related to increased blood cholesterol
levels and a greater risk
for heart disease, cancers, and other diseases. Saturated fats should be
reduced to less than ten
percent of total dietary calories to help lower your cholesterol levels.
Saturated fats are present in meat, milk, and milk products. Many baked foods
also
contain saturated fats. Smaller amounts of saturated fats are supplied from
vegetable oils.
Sources of polyunsaturated fats are vegetable oils, nuts, and high fat fish.
The sources of
monosaturated fats are olive and canola oils. These two types of unsaturated
fats lower blood
cholesterol, when they replace saturated fats in the diet. The FDA recently
authorized the health
labeling claim that canola oil may reduce the risk of heart disease, because
it contains less
saturated fat compared to most other oils, has omega-3 polyunsaturated fat,
and has a high
amount of monounsaturated fat.
Diets also can be "cholesterol free." Cholesterol is a waxy steroid that is
manufactured in
the live or intestines. Cholesterol is required to build and maintain cell
membranes.
Unfortunately, it can also accumulate in the inner parts of arteries, leading
to progressive
reduction in the diameter of blood vessels and blood flow. This in turn leads
to heart attacks,
angina, abnormal heart rhythms, and heart failure, among other conditions. The
extent to which
cholesterol accumulates in arteries depends in part on the level of
cholesterol in the blood. When
high, this is called hypercholesterolemia.
Major dietary sources of cholesterol include cheese, egg yolks, beef, pork,
poultry, and
shrimp. The amount of cholesterol present in plant-based sources is generally
much lower than
animal based sources. Animal fats are complex mixtures of triglycerides, with
lesser amounts of
phospholipids and cholesterol. As a consequence, all foods containing animal
fat contain
cholesterol to varying extents. It is worth noting, however, that the body can
make its own
cholesterol, so that dietary cholesterol is not an essential nutrient.
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Not only dietary cholesterol, but also dietary saturated fat, elevate the
blood cholesterol
level. Total fat intake, especially saturated fat and trans-fat, plays a
larger role in blood
cholesterol than intake of cholesterol itself. Saturated fat is present in
full-fat dairy products,
animal fats, several types of oil and chocolate. A change in diet, in addition
to other lifestyle
modifications, thus may help reduce blood cholesterol. Increasing the relative
intake of
polyunsaturated fat and certain kinds of dietary fiber, for example, can lower
the blood
cholesterol level.
SUMMARY
There is thus a need in the art to produce foods that are allergen-free to
support people
with food allergies, intolerances, and associated diseases. There is also a
need for foods useful in
a low fat, cholesterol free diet. Every cook and baker desires to produce the
best food product,
having a great taste, texture, and appearance. This desire is no less strong
for allergen-free
baking. Allergen-free food should be look, taste, and smell like what we are
used to eating every
day. For example, we are unaccustomed to eating a flat, nutty-flavor, gray-
colored cake. With
health foods, people can accept different tastes and textures in the short
term. People who have
heart disease or celiac disease, for example, may have to change their diet or
risk the
consequences¨increased risk of a heart attack, stroke, or intestine problems.
They have no other
choices. But in the case of food we have to eat every day, year after year,
there is a desire that the
food tastes good, is esthetically pleasing, and is healthy.
The challenge of allergen-free baking is achieving this goal without using
ingredients that
are major food allergens, which have been used almost universally in baking
for centuries.
Wheat flour and eggs are two examples of major food allergens that have
multiple roles in
baking, making replacement of these ingredients difficult and unpredictable.
No single
alternative to wheat flour can do all these things in the same way as wheat
flour, for example.
What works in traditional baking often does not work when baking without such
ingredients.
Allergen-free baking has many unique problems. Simply modifying or
substituting
ingredients often leads to other less desirable results. Traditional baking
typically requires flour,
milk, butter and/or oil, protein, eggs or a binder that produces similar
results, sugar, salt, yeast
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(for bread and pizza), and baking soda and/or baking powder. From this list
only sugar, salt,
yeast, baking soda, and baking powder are the only allergen-free ingredients
to work with.
Trying to create a cake or bread from only these ingredients is of course
impossible.
Milk products (all diary), e.g., dry milk solids, cottage cheese, butter, and
evaporated
milk, are also commonly used in gluten-free baking as a major source of
protein and moisture
and to enhance structure of the baked goods. See, e.g., Watson et al.,
Colorado State University,
"Gluten-Free Baking," at hypertext transfer protocol
www.ext.colostate.edu/pubs-
foodnut/O9376.html (last revised April 2009). Soy milk, almond milk, egg
whites, and egg
beaters (containing eggs) are commonly used in gluten-free products as
replacements to provide
moisture and protein, for example. In an allergen-free baking product,
however, replacements for
gluten must be found that are not themselves major food allergens.
Dairy Ingredients and Eggs
Dairy ingredients are used in almost all baked goods, but are also among those

ingredients that contribute to both food allergies and intolerances, as well
as dietary fat and
cholesterol. While dairy may be a good source of calcium and protein, many
people are reducing
their consumption of dairy. Dairy is the most common cause of food allergies
in the United
States. Vegans and some vegetarians do not include milk in their diet because
it is of animal
origin. Milk also is inappropriate for those who adhere to a "primal" or
"paleo" diet. And then
there are those that are lactose intolerant. Finally, there are people who
prefer milk alternatives
because milk contains high levels of fat and cholesterol compared to other
available milks.
The most common milks include cow milk, soy milk, almond milk, rice milk, and
coconut milk. Cow milk, at least, is not naturally low in fat. Cow milk
contains a range of
nutrients, including protein and calcium; however, whole milk contains 8 grams
of fat and 24
grams of cholesterol per 8 ounce serving. Whole cow's milk is the highest in
fat and cholesterol
compared to milk alternatives. Cow's milk has been linked to a number of
health conditions.
According to at least one report, women who have more than 90g of fat per day
from sources
such as full cream milk are at an increased risk of breast cancer. Further,
because whole cow's
milk is high is saturated fat, it may lead to heart disease and increased risk
of coronary heart
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disease. Milk is even considered a trigger for eczema, and anecdotal evidence
links milk to
increased phlegm production. Milk therefore should be avoided by those with
respiratory
conditions such as asthma.
Milk also needs to be avoided by those who have lactose intolerance. Lactose
intolerance
is caused by a deficiency in the enzyme lactase, which is needed to bread down
and digest dairy
products. Those who are intolerant of the milk sugar lactose may be vulnerable
to a reaction
regardless of the relative fat content of the milk. The milk sugar lactose may
over-stimulate the
production of hormones that encourage tumors, such as ovarian cancer.
An alternative to cow milk is soy milk. Sow milk contains only 4 grams of fat
and zero
grams of cholesterol per 1 cup serving. However, soy is one of the eight most
common allergens.
Soy allergies are quite common and are prevalent in young children. Soy milk
also contains a
high level of phytoestrogen, which mimics the functions of the female sex
hormone estrogen in
humans. Some studies are shown that regular intake of soy products can
increase breast cancer
risks in women. Soy estrogen can also interfere with breast cancer
chemotherapy and
medication. Doctors are advising patients to avoid drinking soy milk if they
are a current breast
cancer patient or have a history of breast cancer.
Almond milk is another commonly used cow milk substitute. Almonds, however,
are tree
nuts, which are one of the eight most common food allergens; they cannot be
used in an allergen-
free diet. Almond milk is a good source of the antioxidant vitamin E, so it
can help prevent
cancer and slow the signs of aging. The flavonoids in almonds also help to
reduce the number of
free radicals in the body, protecting people from a number of degenerative
diseases that occur
with aging. Unlike cow's milk, almond milk contains no cholesterol and no
saturated fats, and
the total fat in almond milk is only 2.5 grams per 1 cup serving.
Yet another alternative to cow's milk is rice milk. People with lactose
intolerance or
casein allergy cannot have dairy, and those with soy and nut allergies cannot
drink soy or almond
milk. Rice milk, by contrast, is the most hypoallergenic of all milk products.
Rice milk contains
a generous supply of balanced nutrition for those who are not able to tolerate
other milk
alternatives. Rice milk has the least amount of fat compared to all other
alternatives. There are
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only 2 grams of fat per 1 cup serving of rice milk. Rice is cholesterol free;
therefore, it works for
people with dietary restrictions on fat and cholesterol.
There are plenty of heart-healthy nutrients in the rice bran, and these
nutrients are also
contained in rice milk. Rice bran oil is a source of unsaturated fat, which
can lower blood
cholesterol. (Niacin and vitamin B6 are also effective for this purpose.) Rice
milk is an
excellent source of magnesium, which helps control blood pressure. Iron and
copper increases
red blood cell production, giving better oxygenation and vitality. Rice milk
also contains more
manganese and selenium than any other alternatives. These are powerful
antioxidants that help
protect from all kinds of infections and cancers. Drinking rice milk also can
boost the immune
system.
Lastly, coconut milk is a milk alternative. Coconut milk is well tolerated by
almost
everyone; however, coconuts are tree nuts, which are major food allergens.
Coconuts have re-
vitalizing properties. Within minutes of consuming fresh coconut, people may
feel a burst of
energy, clarity of mind, and well-being. Coconuts can boost thyroid function
by up to 20%,
which is important for metabolism and energy production. Coconuts are very
high in saturated
fat, however, which increases the risk for certain diseases, heart attack,
stroke, narrowed arteries,
and obesity. Various governmental agencies, including the United States Food
and Drug
Administration, recommend against the consumption of significant amounts of
coconut oil due to
its high levels of saturated fat.
Eggs, like dairy ingredients, are another important ingredient in all baked
products.
Finding a good egg substitute is a challenge as many egg substitutes do not
have the same
components in eggs. Thus, the baking, binding, the rise in the product, and
texture cannot be
truly replicated.
Despite their importance in baking, eggs do not have a reputation as the
healthiest
ingredient for our bodies. One egg has about 213 mg of cholesterol, which
causes an estimated
one-fourth of Americans to avoid eggs. Nevertheless, Americans annually eat
257 eggs each,
according to the U.S. Department of Agriculture. Eggs have been recalled many
times due to
salmonella contamination. According to the Centers for Disease Control and
Prevention (CDC),
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raw or undercooked eggs are responsible for more than 118,000 cases of
salmonella poisoning
annually, and many cases presumably go unreported or undiagnosed.
Eggs also contain much sulfur, which strains the liver and kidneys and tends
to acidify the
blood. The body performs best in a slightly alkaline environment, so the body
regains its
alkalinity by mobilizing alkaline (base) minerals, such as calcium and
magnesium, to buffer the
acidity. These two minerals are normally stored in bones, and their
mobilization can contribute
to diseases such as osteoporosis.
The Roles of Ingredients in Traditional Baking
The most common baking ingredients in nearly every baked product include
flour, milk,
eggs, butter or shortening, baking powder, baking soda, sugar, salt, and
yeast. As discussed
above, wheat flour, milk, eggs, and butter are major allergens and have
various undesirable
characteristics, such as being rich in saturated fats. Finding adequate
substitutions for these
ingredients is difficult, because each ingredient has a unique function that
cannot easily be
replicated to maintain the same texture, rise, color, taste, and smell.
In general, baking ingredients can be divided into two types, tougheners/
strengtheners
(e.g., flour and eggs) and tenderizers/ weakeners (e.g., sugar and fat), which
sometimes overlap.
For a recipe to bake with all of the qualities we like, such as being tender,
fluffy, moist, chewy,
dense, etc, there needs to be a balance between the two. If one is increased,
the other must be
decreased, but there is more to it than that. Recipes also vary by the amounts
of each ingredient
and the mixing techniques used to combine them. Professional bakers use
bakers' percentages to
express the relationship of one ingredient to another, whereas home bakers use
recipes with
ingredient amounts. Cooking temperatures and times also affect the final baked
good. These
relationships affect the color, flavor, texture, shape, and volume.
Wheat flour, present in allergen-containing food compositions, can perform
multiple
functions: thickening, binding, adding, flavor, changing texture, and
absorbing moisture. Two
proteins found in wheat flour, glutenin and gliadin, form an elastic substance
known as gluten
when stirred with moisture. There are as many as 30 different types of protein
in wheat, but only
these two proteins have gluten-forming potential. No single alternative to
wheat flour can do all
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these things in the same way as wheat flour. Other grains like corn and oats,
and therefore
products like cornmeal and oatmeal, do not provide gluten. They provide only
flavor and bulk,
so the functions of gluten must be provided by other components.
When wheat flour is moistened and manipulated through stirring, beating,
kneading,
and/or handling, glutenin and gliadin grab water and connect and cross-connect
to form elastic
gluten strands. If a flour has a lot of these proteins, it grabs up water
faster, making strong and
springy gluten. The elastic gluten network serves many functions in allergen-
containing recipes.
Like a net, gluten traps and holds air bubbles, which later expand from the
gas from the
leavening upon baking, causing the dough or batter to rise. During baking, the
stretched gluten
becomes rigid as the moisture evaporates from the heat of the oven, and sets
the baked goods'
structure. The viscoelastic properties of gluten thus provide an advantageous
combination of
elasticity and rigidity by expanding with the gas while still holding its
shape. No other grain has
been able to replace this function of wheat in baking.
A traditional flour's strength is determined by mixing, as well as gluten.
Both work in
concert together. If a batter or dough is mixed too much, the product texture
toughens; mixed
too little and the product falls. If the gluten is too strong for a recipe, it
toughens and may not
rise. If there is too little gluten, the recipe will collapse when taken from
the oven or be mushy.
If there is the right amount of gluten, but the batter or dough is stirred too
much, the recipe will
be tough and dry. So when one flour type is substituted for another, the
recipe is always affected,
no matter how much or little the batter or dough is stirred.
Liquid in a traditional, allergen-containing recipe is usually supplied by cow
milk and
eggs, which are both major food allergens. The amount of liquid determines
whether a dough or
batter is produced. Liquids also serve to hydrate the flour for gluten
formation and to hydrate the
starch for gelatinizing, which affect the basic structure of the baked
product. Liquids also
dissolve the sugar and salt, making possible the leavening action of baking
powder, soda and
acid, or yeast. Liquids contribute moistness to the texture and improve the
taste of baked
products. When water vaporizes in a batter or dough, the steam expands the air
cells, increasing
the final volume of the product. In addition to water, milk contains fats and
proteins, which
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contribute valuable nutrients to baked goods. Milk also helps browning to
occur and adds flavor.
Dairy products also add flavor and moisture to baked foods, and help to
promote browning.
The three basic leavening gases commonly found in baking recipes are (1) air
from
whipped eggs, or beating, stirring, creaming, and kneading; (2) water vapor or
steam from
liquids; and (3) carbon dioxide from chemical leaveners, baking soda and
baking powder, and
yeast, both packaged or from a starter (sourdough or sponge). In many baked
items, all three of
these agents participate in the leavening process.
A leavening agent provides a source of gas to the recipe. When moistened,
fermented
and/or heated, water vapor and/or carbon dioxide expand the millions of air
bubbles previously
created in a batter or dough from mixing, creaming, beating, folding,
whipping, and kneading,
which are trapped in the gluten framework. If the batter is over mixed or not
baked promptly, the
gas will escape and the final recipe will have poor texture and low volume.
While some baked
products are still unleavened, such as pie crusts, Mexican tortillas, and the
similar chapatis from
India, many recipes require leavening which is central to both their taste and
texture.
Some air is always incorporated into a dough or batter during mixing. Although
trapped
air is usually not the major leaven, it plays an important role. Beaten eggs
aerate recipes due to
their ability to foam and by contributing water for steam, such as with sponge
or angel food
cakes. A foam is created by incorporating air into a mixture through beating.
Whole eggs, egg
whites or egg yolks can each be beaten into a foam, with egg whites having the
potential of
producing the most trapped air. Air is also incorporated into cakes when fat
and sugar are beaten
together. The leavening source used in a baked product may serve to produce
gas by physical,
chemical or biological methods. The leavening selected usually depends on the
balance and kind
of ingredients in the recipe and the mixing and kneading methods used.
Steam is produced when water in the recipe is heated by baking. Most batter
recipes are
to some degree leavened by steam. To get maximum steam production in a system,
a 1:1 ratio of
liquid to flour is needed. As the amount of water relative to flour decreases,
less leavening from
steam occurs. In steam-leavened products, the changes that occur in the volume
occur at the end
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of the baking cycle. Popovers are a good example of the rapid volume expansion
which leavens
a product late in the baking period.
Chemical leaveners include baking soda (bicarbonate of soda) which produces
carbon
dioxide gas when moistened and/or heated. The pH of the baked product is
affected by the
leavener. Alkaline leaveners contact acidic ingredients like applesauce,
buttermilk, honey,
brown sugar, molasses, and lemon juice to create carbon dioxide. In some
recipes, depending on
the quantity of acidic ingredients included, a combination of baking soda and
baking powder may
be used for better flavor and texture.
Baking powder, another chemical leavener, does not need an acidic ingredient
to release
its leavening power. Double-acting baking powder begins releasing carbon
dioxide as soon as it
is moistened, and again when heated in the oven. If there is not enough acid,
color and flavor
changes may appear.
Eggs are binders which help hold all the ingredients together. Eggs also
contribute liquid
to a recipe and thus serve as a toughener, especially the egg white portion.
But too many egg
whites, as in a reduced-fat cake recipe, can make a recipe dry. Including at
least one whole egg
helps to tenderize the recipe. Eggs can act as leaveners, especially when egg
whites are beaten
separately. Eggs also contribute to the structure of a baked product through
contributing heat
denatured proteins, steam for leavening, or moisture for starch
gelatinization. Egg yolk is also a
rich source of emulsifying agents due to its lecithin content. Eggs thus
facilitate the
incorporation of air, inhibit starch gelatinization, and contribute to flavor.
Most bakers are very familiar with traditional shorteners, such as butter,
margarine, or
vegetable shortening. Shorteners coat the flour proteins or water-proof them,
contributing to a
tender baking recipe by reducing the contact between flour proteins and
moisture in the recipe
and preventing gluten from forming. Shorteners also shorten the length of the
gluten strands
when the flour is stirred with moisture (hence their name), thereby making the
product more
tender. When a shortener is removed or reduced, it increases the chances that
the end product
will lack flavor and be tough and full of tunnels.
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Fat in the shortener coats the flour particles so the elastic formation slows
down, makes
the gluten strands slippery so the gas bubbles can move easily, and gives the
final recipe a finer
grain. Generally, when people refer to "moist" in a baked product, they are
referring to its fat
content. Different types of fat do different jobs in baking. The most common
shortener is butter.
A well-known baking fat, butter makes a very important flavor and aroma
contribution. Butter
can be substituted a butter-margarine blend in diets with reduced saturated
fats, but margarine
does not have as fine a texture and taste. Fat can be found in other baking
ingredients, such as
the egg yolk, which serves as both a tenderizer and emulsifier due to its fat
and lecithin content.
Oils do not act as a shortener, because it is a liquid and will not cream with
crystalline sugar in
the same way that solid fat. Oils also tend to coat each particle of flour,
which causes a lack of
contact of moisture and helps prevent gluten development. Oils reduce dryness
and enhance
flavor. Oils, however, have the same amount of calories and fat as butter,
even though oils have
less saturated fat.
Sugar combined with yeast is essential in traditional bread making. In small
amounts,
added sugar helps yeast begin producing gas for raising yeast dough. Sugar in
large amounts
slows yeast fermentation; in a very sweet dough the rising time is longer.
During the mixing
phase, sugar absorbs a high proportion of water, delaying gluten formation.
The delayed gluten
formation makes the bread dough's elasticity ideal for trapping gases and
forming a good
structure. Sugar contributes to the brown crust and delicious aromatic odor of
bread. Also, some
of the yeast fermentation by-products and proteins from the flour react with
sugar contributing to
bread's color and flavor.
Salt is also necessary in traditional baking. Salt not only sharpens brightens
the flavor in
baked products and helps prevent staleness, it promotes gluten structure and
even browning. But
the most important baking purpose of salt is to slow the rise of yeasted baked
products, leading to
an even, stable texture.
Yeast, used in traditional bread baking, is either packaged or created through
a sourdough
or sponge starter. Yeast, a single-celled live organism, feeds off of the
flour's starches and
sugars, fermenting them to carbon dioxide and ethanol (alcohol). Carbon
dioxide is the primary
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leavening gas that makes yeast breads rise. The alcohol evaporates during
baking, leaving
behind flavor.
Problems in Replacing Food Allergens in Baking
In the Western world, leavened bread has been a staple food for many
centuries. Today,
Western-style bread is consumed all over the world. Healthy, gluten-free bread
requires the use
of flour from gluten-free grains, such as rice, sorghum, buckwheat, amaranth,
or bean flour.
These ingredients contribute to fiber, protein, vitamins, and minerals. The
drawback is that the
resulting bread is less fluffy. As a compromise, isolated starches, such as
potato starch and
tapioca starch, often are mixed in. Gluten-free baked products are best using
varied flours for
better texture. However, some flours may have a grainy taste (e.g., amaranth
flour) or pungent
smell (e.g., bean flour), or the flour may leave specks (e.g., sorghum flour).
There are other problems associated with gluten-free baking. Gluten-free dough
is heavy
and dense and lacks the stability of wheat dough. Gluten-free dough also tends
to be runnier than
wheat dough. Many gluten-free recipes may not work for a number of reasons.
Flours from
different manufacturers may differ considerably in particle size, protein
content, starch
properties, etc. Flours may be labeled in the same way, e.g. brown rice flour,
but they may react
completely differently. The amount of water thus may need to be adapted, or
the brand of gluten-
free flour may need to be changed.
Additives are another possible source of problems with gluten-free baking. The
amount
of additives, e.g., gum, can vary substantially from one recipe to another.
Exemplary gums
include guar gum, xanthan gum, agar-agar gum, gelatin, cellulose, pectin, and
locust bean gum.
Any gum must be tested and mixed very well with the other dry ingredients.
What works in traditional baking often does not work in gluten-free baking.
For
example, gluten-free cookies can become one giant cookie because they spread
during baking.
Cakes cook differently and may not get quite done in the center, yet the edges
will be very done.
Gluten-free baked products brown prematurely on the outside before fully
cooked on the inside.
Gluten-free cakes and breads may rise, then fall as they cool. They often are
too wet and not
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fully cooked in the center. If the dough is not moist enough, however, it will
not rise well. So
while regular bread dough benefits from rising twice, it seems to work better
to let gluten-free
bread dough rise only once before baking it. Gluten-free dough also can be too
dry (i.e., too
much flour to liquid), causing the gluten-free recipe to be too crumbly. And
if there are no
preservatives in the bread, the gluten-free products can dry out and get stale
quickly. If there is
too much yeast or baking powder, large air pockets form in gluten-free cakes
and bread. And if
there is too little liquid or yeast, the result is an exterior rough, rocky
surface. Gluten-free batter
and dough also can be gummier and stickier. Gluten-free baked items need more
leavening, so
baking powder and baking soda are often increased. However, baking soda is
alkaline and will
react with acid ingredients in buttermilk, sour cream, yogurt, bananas, cocoa,
and vinegars in a
batter. Other ingredients, such as vanilla and other spices, may need to be
increased for the best,
full flavor in gluten-free baked good. Finally, bread machines and quick rise
yeast are not always
conducive for gluten-free baking recipes.
Another problem with gluten-free foods is associated with milk. Milk sugar
(lactose)
cannot be broken down when the intestine is severely damaged by untreated
celiac disease.
Lactose remains intact, is not absorbed, and causes bloating and/or diarrhea.
Once a person is on
a gluten-free diet and their intestine is healed, they usually can absorb and
thus tolerate lactose
again. Newly diagnosed celiac patients thus might prefer gluten-free bread
without milk.
Butter is another allergen that must be substituted in allergen-free baking.
Butter is a
main ingredient in almost all traditional baking recipes, e.g., breads,
brownies, cakes, cookies,
cupcakes, quick breads, and most other baked products. In most recipes for
cakes, cupcakes, and
quick breads, the process of creaming butter with granulated sugar is
extremely important to
achieving the even-rising, rich, spongy texture that is so definitive of these
products. During the
3-5 minutes of beating the sugar into the butter ("creaming"), the sugar
granules cut into the
butter and aerate the dense fat to give cakes a rich texture and flavor.
Substituting butter for oil
is not a true substitute in baking, because the oils will not cream with sugar
to produce the same
aeration. Oils thus generally work best in recipes that use liquid sugars such
as honey, maple
syrup, molasses or other syrups along with baking agents.
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Many dairy-free substitutions call for soy based ingredients, e.g., vegan
margarine, in
recipes. Vegan margarine is a non-dairy substitute for butter, but contains
soy, another common
allergen. Cream, yogurt, and cheese all made from cow's milk are often
substituted for soy based
ingredients in dairy free products; however, both dairy and soy are major food
allergens. Other
dairy substitutions include butter, yogurt, and milks made from rice and
coconut. In these cases
the substitution is not exact, and the substitution percentages need to be
tested and adjusted for
the best and optimal result. Some claim that ghee is a dairy substitute;
however, ghee it is not an
option in allergen-free baking. Ghee is a clarified butter, and it may contain
sufficient proteins
from butter to induce an allergic reaction.
Fats, like oils, butter, and shortening, add texture, moisture, and flavor to
bread. Fats in
baked goods delay the process of moisture loss that causes baked goods to go
stale. Fats also
help produce the fluffiness in baked goods. Many different types of oils are
available. Each type
of oil provides its own distinct taste, health benefits, and different
resistance to heat. Butter
and/or coconut oil (a tree nut), or a combination of the two, are the best
types of fats to use in
baking. Both, however, are major food allergens. Vegetable oil is made from
soybeans and
likewise cannot be used in allergen-free baking.
Acceptable substitutes for allergens like butter include olive oil, canola
oil, and safflower
oil. Olive oil is an antioxidant, which generally have a host of beneficial
effects from lowering
cholesterol, lowering blood pressure, and reducing the risk of coronary
disease. Olive oil
dramatically cuts back on the cholesterol and saturated fat content of
desserts. It produces lighter
tasting baked products and allows the flavor of the other ingredients to come
forth. Because
olive oil contains vitamin E, it helps to naturally maintain the freshness of
baked products and
creates moist cakes, biscuits, and muffins. Olive oil would be the slightly
healthier choice in
many baked products, but it will add a different flavor that does not work as
well unless the
desired result is a savory pancake, more like a crepe.
Safflower oil, which is made from the seeds of a hybrid variety of the
rapeseed plant is
slightly different from canola oil. Safflower oil, like canola oil, has a very
mild taste. They can
both be used in cooking without interfering with the flavors of the other
foods. Safflower oil has
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a smoke point of 450 F, while canola has a smoke point of 400 F. They both
are good for high-
heat cooking, but safflower will do better in high-heat situations, such as
when using a wok.
Eggs are the most difficult and problematic ingredient to replace in allergen-
free baking.
There is a chemistry to baking that allows very little room for improvisation,
unlike cooking,
which allows mixing different ingredients and sampling the result along the
way. With baking,
each ingredient in the recipe plays an integral role to the success of the
final product, most
especially with the ingredient eggs. In every case, there is no true
substitute that reacts exactly
the same as eggs, from the moisture content, ability to act as a binder,
leavener, and protein
source. For example, tofu (which contains soy, a major food allergen) contains
sufficient protein
and will not alter the flavor of the recipe, but it produces a much heavier,
denser, and thicker
texture. Tofu does not work well as an egg substitute in brownies, pancakes,
and cakes, for
example, which need to be lighter and fluffier.
Flaxseed powder is another gluten-free egg substitute. When ground flaxseed is
whisked
together with water, it creates a lightly thick liquid very similar to whisked
egg's consistency.
But unlike tofu, flaxseed has a distinct flavor; baked products with added
flaxseed taste nuttier
and denser than usual. Those qualities are best used in cornbread, but not in
cakes and cookies.
Other egg substitutes include a half a banana for 1/4 cup applesauce. Bananas
and applesauce add
the same amount of thick moisture as eggs, but they will not help baked items
rise and turn out
light and fluffy. A mixture of vinegar and baking soda create ample leavening
in baked products
and create a light fluffy texture. However, too much baking soda and too much
vinegar give the
food a bitter taste. For recipes requiring more than one egg, vinegar and
baking soda are not a
good egg substitute. Generally, when recipes call for more than one egg, eggs
fulfill more than
one role, such as a leavening agent and binder. But using egg substitutes in
recipes that call for
more two eggs do not respond well to that many ingredient substitutions.
Binders, Thickeners, and Gelling Agents
Food binders act as thickeners and are necessary in baking. Gluten is one such
binder, so
gluten-free breads require polymeric substances that mimic the viscolelastic
properties of gluten.
Binders are based on either polysaccharides (e.g., starches, vegetable gums,
and pectin) or
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proteins. Starches included arrowroot, cornstarch, katakuri starch, potato
starch, sago, and
tapioca starch (tapioca flour means the same as tapioca starch). Different
thickeners may be
more or less suitable in a given application, due to differences in taste,
clarity, and their
responses to chemical and physical conditions. For example, for acidic foods,
arrowroot is
generally considered a better choice than cornstarch, which loses thickening
potency in acidic
mixtures. Below pH4.5 guar gum has sharply reduced aqueous solubility, thus
also reducing its
thickening capability. If the food is to be frozen, tapioca or arrowroot are
generally considered
preferable over cornstarch. Baked products that are frozen after being fully
cooked will turn
spongy when frozen. Freezing causes cornstarch thickened foods to thin out, so
foods thickened
with cornstarch are generally frozen before baking.
Many thickening agents require extra care in cooking. Some starches lose their

thickening quality when cooked for too long or at too high a temperature; on
the other hand,
undercooked starches may have an unpleasant starchy taste or cause water to
seep out of the
finished product after cooling. Also, higher viscosity causes foods to burn
more easily during
cooking. As an alternative to adding more thickener, recipes may call for
reduction of the food's
water content by lengthy simmering. When cooking, it is generally better to
add thickener
cautiously; however, if over-thickened more water may be added, but loss of
flavor and texture
may result.
Gelling agents, e.g., jellies, desserts and candies, are food additives used
to thicken and
stabilize various foods. Gelling agents provide the foods with texture through
formation of a gel.
Some stabilizers and thickening agents are also gelling agents. Typical
gelling agents include
natural gums, starches, pectins, agar-agar, and gelatin. Often they are based
on polysaccharides
or proteins. Proteins used as food thickeners include collagen, egg whites,
furcellaran, and
gelatin.
The Food Additives Council include the following list of (gluten-free) food
gums that
have binding properties similar to eggs: agar-agar, carrageenan, cassia,
cellulose gum, gellan
gum, guar gum, hydroxypropyl cellulose, konjac, locust bean gum,
methylcellulose or
hydroxypropyl methylcellulose, pectin, and xanthan gum. They act as thickening
agents;
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however, substituting eggs for any one of these gum ingredients will result in
a heavier, thicker
product that may have a gummy texture. Few people will want to eat a gelatin-
like cookie, for
example. Many of these gums thus are best used in jams and jellies.
Methylcellulose and hydroxypropyl methylcellulose have been used as a gluten
replacement in gluten-free bread. The purpose of methylcellulose in as a
gluten-free replacement
can prevent collapsing, increase moisture, and control the crumb structure.
Methylcellulose is a
chemical compound derived from cellulose. It is a hydrophilic white powder in
pure form and
dissolves in cold (but not in hot) water, forming a clear viscous solution or
gel. With any baked
product using methylcellulose or hydroxypropyl methylcellulose, the product
will becoming
more firm. Methylcellulose is an affective binder that works best in bread
with higher
temperatures and longer cooking time. Using methylcellulose in other products,
however, can
produce an undesirable texture in the final product. When using this
ingredient in cakes and
cookies, the product may continue to gel and become very chewy even after it
is cooled. Within
minutes to hours, a good cookie taken out of the oven may turn into a chewy,
gummy cookie.
Similarly, pancakes may become too chewy over several hours after being baked.
Controlling Moisture and pH
When eggs are removed, other sources of liquid and ingredients that hold
moisture must
be used. Olive oil, for example, will prevent bread and pizza from drying out
too quickly. Sugar
holds moisture, as well as reacts to yeast. Other sweeteners, such as honey,
can be used
(although honey is not considered vegan). Molasses, a by-product of refined
sugar production, is
made up of sucrose, glucose and fructose as well as small amounts of Vitamin
B, calcium and
iron. It is not as sweet as sugar and imparts a dark color and stronger flavor
to baked foods.
Molasses produces moist baked goods and provides a wonderful taste and aroma
in breads.
Maple syrup, the sumptuous liquid most famous for sweetening hotcakes,
waffles, and French
toast, is also very good when baked into cookies, pies, and cakes. Grade B
maple syrup has a
vibrant flavor conducive to eliciting exquisitely baked products.
Insufficient moisture is a common problem in gluten-free baking, and with
allergen-free
foods the problem is worse. Milk and eggs provide much of the necessary
moisture for baked
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products to hold together and bake correctly. When these major food allergens
are absent, the
following ingredients, for example, can aid in adding moisture: powdered
ascorbic acid (vitamin
C) to dry ingredients, mayonnaise (although it contains eggs), light or full
flavor olive oil, fruit
pectin, and modified tapioca starch. In allergen-free baking, cooking times
and water content may
vary depending on humidity. For example, locations with higher humidity may
require more
water and longer cooking times.
Having the right combination of alkaline and acidic ingredients also is
necessary in
baking. Baking powder and/or baking soda is used as leavening in many recipes.
Baking soda
helps neutralize acidic ingredients. Baking powder and baking soda are not
interchangeable, and
there is no substitution for baking soda. Baking soda (sodium bicarbonate) is
used as a leavening
agent when a recipe contains acidic ingredients. Baking soda, an alkaline
ingredient, form
carbon dioxide gas in the presence of an acidic ingredient to cause a baked
product to rise and
become light and porous. For example, buttermilk is acidic and releases gas
when used with
baking soda. If buttermilk is substituted with regular milk, the biscuits may
not rise. Heat is not
necessary for the chemical reaction, so the reaction begins as soon as liquid
ingredients are
added. Therefore, products leavened with baking soda should be baked
immediately after mixing
or the gases will escape and the product will not rise. Without both baking
soda and baking
powder with another leavener like yeast or beaten egg whites, all of the
breads and cakes would
be very flat and dense.
Allergen-free products must have acceptable texture, rise, color, and taste.
The Maillard
reaction, a non-enzymatic browning caused by a heat-induced chemical reaction,
results in the
production of flavors, so it is extremely important to the final color and
taste of the baked
product. The Maillard reaction can be accelerated by high temperature, low
moisture, and
alkaline conditions, which may lead to an unacceptable and possibly toxic over-
browning and a
hard, unappealing texture. See, e.g., "Maillard reaction," at hypertext
transfer protocol
en.wikipedia.org/wiki/Maillard_reaction. The rate of the Maillard reaction can
be easily
controlled in gluten-free products, where milk and eggs, for example, can be
used to balance
alkalinity and moisture. The Maillard reaction, however, is much more
difficult to control with
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allergen-free products. Allergen-free bread is especially problematic, because
of higher
temperature and longer baking time to achieve a desired rise. An allergen-free
bread thus might
become dark brown throughout the bread, and have a hard texture, once baked
sufficiently.
Further, the final product must not be too acidic so that yeast can be
activated, but it must not be
too moist or alkaline to avoid accelerating the Maillard reaction, and it must
contain sufficient
sugar and moisture to achieve an acceptable rise, volume, and texture. Simply
adding baking
powder and/or baking soda is insufficient to overcome this problem. A
successful baked product
must achieve an acceptable balance between the Maillard reaction and moisture,
texture, and rise
in the final product. Also, simply increasing the amount of water will only
worsen this effect,
because the rate of the Maillard reaction increases as the water activity
increases. In cooking,
low moisture levels are necessary mainly because water boils into steam at 212
F (100 C),
whereas the Maillard reaction happens noticeably around 310 F (154 C);
significant browning
of food does not occur until all surface water is vaporized. The compositions
and methods
disclosed below solve the problems associated with the Maillard reaction.
Allergen-free Baking Solutions
Wheat flour contains gluten and must be replaced with a combination of gluten-
free
flours. There are several options available, but not every gluten-free flour
or gluten-free flour
combination will produce the desired result. Heat intensifies tastes and
smells¨sometimes not
in a good way. Bean flours give off a pungent taste and smell, to which
Americans are
unaccustomed. Quinoa may be described as having a nutty flavor, but in baked
products, the
resulting flavor may be too intense to be desirable. Using sorghum flour
results in cakes having
many small specks. Teff and amaranth will produce dark and often gray colored
cake. (For
birthdays or weddings, no one wants to eat a gray cake that is supposed to
brilliant white.)
A combination of gluten-free flours may be necessary. White rice flour can be
selected as
the main ingredient because it is white, tasteless, and odorless. Rice can
make a product sticky,
but a sticky gluten-free dough works best. A smaller amount of brown rice
flour can be used to
create a product with a different consistency. Brown rice flour is heavier
than white rice flour. It
is milled from unpolished brown rice, so it has a higher nutritional value
than white rice flour,
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and it contains it has a higher fiber content. This also gives brown rice
flour a noticeable grainy
texture. Brown rice flour has a slightly nutty taste, which will sometimes
come out in recipes
depending on the other ingredients. The grainy texture will also contribute to
a heavier product
than recipes made with white rice flour. Brown rice flour is not often used
completely on its own
because of its heavier nature. The color of brown rice is darker than white
rice, and the baking
result will produce a darker food product.
A small amount of potato flour can be used in some formulations to balance
other gluten-
free grains. Potato flour should not be confused with potato starch flour.
Potato flour has a
stronger potato flavor. It is also a heavy flour, so a little goes a long way.
Bulk buying is not
recommended, unless you are using it on a very regular basis for a variety of
recipes as it does
not have a very long shelf life.
Potato starch, tapioca starch, cornstarch, and arrowroot are good starch
options.
Cornstarch typically works the best among these starches in allergen-free
compositions.
Cornstarch in particular provides protein without gluten and is regarded as
safe for people with
celiac disease. Starch and gums may be used to bind the ingredients together
in the absence of
gluten. As noted above, gluten in traditional recipes thickens dough and
batters and traps air
bubbles to make baked goods light and fluffy. Xanthan gum tends to help
starches combine to
trap air, while guar gum helps keep large particles suspended in the mix.
Xanthan gum reacts
better than guar gum (a similar gum) in baked products, while guar gum works
better in cold
products, such as ice cream and pastry fillings. Xanthan gum may be combined
with cornstarch
in allergen-free products. Cornstarch is made from the endosperm of the corn
kernel. Cornstarch
is a leavener, absorbs moisture, and prevents the baking soda and acid from
reacting with other
ingredients too soon.
With the removal of gluten in allergen-free baking, alternative sources of
protein can be
used to ensure that the food product is healthy and provides a balanced diet.
In allergen-free
baking, it is important to find good protein sources and insure that they
interact well with the
other ingredients in the mix. Rice milk is a good example of such a protein
source. Rice milk
additionally acts as a binder and a source of a small amount of fat, both
important functions in
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allergen-free baking. Rice milk also can substitute for cow's milk. Rice milk
performs the same
functions, whether in powder or liquid form. Original rice milk is not
flavored and is tasteless.
It produces a similar result to regular milk, but is less heavy, very low in
fat, and cholesterol free.
Rice milk in fact is the healthiest of the milks, because it is cholesterol
free and still provides a
very small amount of protein and fat important for allergen-free baking.
Olive oil may be used in pizzas and breads for its health benefits, flavor,
and ability to
moisten and keep the bread dough together. Many people enjoy the taste and
aroma of olive oil
in these baked products. Canola oil may be used for pancakes, waffles, and
crêpes for its ability
to moisten and keep the final products light. Safflower oil also can be used,
but canola oil is
preferred for these products.
Dairy-free, soy-free butter can be used in the cookie compositions. The
primary
ingredient of one exemplary soy-free buttery spread is a natural blend of palm
oil, canola,
safflower, and olive oil. Butter, in contrast to oil, works the best in
cookies because of its
consistency. Using oil instead of butter (or shortening) in cookies produces
an undesirable oily
and flat result. Margarine works just as well in allergen-free cookies, but
some margarines use
soy in their products. Check the ingredients carefully for the use of soy in
allergen-free products.
Soy-free shortening also can be used in cakes and pie crust compositions for
its great ability to
produce fluffy and flaky products. Soy-free shortening does not contain soy,
which is the
ingredient used in vegetable shortening. Soy-free shortening comes from
mechanically pressed
palm oil.
Sugar, salt, baking powder and/or baking soda remain important ingredients in
allergen-
free compositions, as in all baking recipes. One or both can be used in the
disclosed
compositions. The benefit obtained is the rise in allergen-free baked
products. Finding the right
percentages of each is important in allergen baking. Using too much or too
little will throw off
the combination of alkaline to acidic ingredients in the mix and detract from
the final result. And
using too much baking soda will produce a highly bitter taste.
As mentioned previously, eggs cannot be substituted nor replicated exactingly
in baking.
There is no true substitute for eggs. In some bread compositions, the
combination of rice milk,
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xanthan gum, baking powder, baking soda, cornstarch, and methylcellulose
functions as if eggs
were present. The result is a light, fluffy, great tasting product with
excellent volume and
texture. Each ingredient serves several functions, but it is the unique
combination and relative
amounts of each that produce the desired result.
The mixes can be "shelf stable." "Shelf stable" food would normally be stored
refrigerated but has been processed so that it can be safely stored in a
sealed container at room or
ambient temperature. Once baked, these products are best served within 1-3
days. The final
baked products can be refrigerated, but the result is a firmer texture.
Products should not be
frozen, if they contain cornstarch in the compositions.
Accordingly, the present disclosure provides allergen-free flours, dough, and
baked
products made without eggs or any other major food allergen. Also provided are
food
compositions, where multiple food allergens are replaced. The disclosed baked
products have a
flavor, moisture, texture, protein, nutrient content, and structure comparable
to traditional baked
products.
The disclosed allergen-free flours, dough, and batters overcome the various
problems
associated with allergen-free baking by appropriate adjustment of the relative
amounts of various
components that contribute moisture, alkalinity, texture, etc., to the final
product. Baked
products produced using the allergen-free flours thus have a moistness,
springiness, rise, texture,
and flavor comparable to products containing major food allergens. When major
food allergens
are removed, the amounts of other ingredients, e.g., flour, protein, oil,
starch, sugar, gum, and
water, and the preparing conditions, e.g., the temperature and duration of
baking, are adjusted to
reach a desirable balance. For example, in the disclosed baked products, an
acceptable texture
can be coupled with an appropriate amount browning.
The present baked products are a healthy alternative to foods containing food
allergens.
The disclosed baked products advantageously are low-fat. Indeed, in some
embodiments, the
food compositions are cholesterol-free. The disclosed baked products further
provide a sufficient
nutritive content to be used regularly in an allergen-free or reduced allergen
diet. The disclosed
baked products thus can be used as part of a diet requiring the complete
removal of all or
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multiple major food allergens. Alternatively, the baked products can be used
in a diet where the
intake of major food allergens is reduced.
Baked products according to the disclosure run the entire range of products
included in a
normal diet, including, but not limited to, cookies (e.g., chocolate
chunk/chip cookies), cakes
(e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and
bread products. The
packaging size for the described allergen-free compositions is not limited.
For example, the
allergen-free compositions may have a package size of about 1 pound for retail
or 50 pounds (or
more) for whole sale.
1. First Flour Composition:
Accordingly, allergen-free flours include a first flour composition. The first
flour
composition comprises the following components added in the indicated number
of parts (by
weight):
(1) tapioca starch and/or tapioca flour: 0.450 parts;
(2) potato starch: 0.270 parts;
(3) brown rice flour and/or white rice flour: 0.300 parts;
(4) potato flour: 0.150 parts;
(6) teff flour and/or sorghum flour: 0.100 parts;
(7) pea protein and/or rice protein (plain): 0.100 parts; and
(8) gum: 0.0130 parts,
wherein the indicated parts may vary by up to 5 percent. In one embodiment,
the tapioca starch
and/or tapioca flour component may be all tapioca starch. In another
embodiment, the brown
rice flour and/or white rice flour component may contain brown rice flour to
white rice flour at a
2:1 ratio of for optimal color of the baked goods. The first flour composition
may be used for
making allergen-free cookies (e.g., chocolate chunk/chip cookies), cakes
(e.g., vanilla cake,
chocolate cake, coconut cake, lemon cake), cupcakes (e.g., vanilla and
chocolate cupcakes), and
muffins (e.g., apple, banana, blueberry, berry, carrot raisin, chocolate chip,
cinnamon sugar, dried
cranberry apple, poppy seed, pumpkin raisin, tropical, and zucchini muffins),
for example.
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A cookie mix may comprise the following components added in the indicated
number of
parts (by weight):
(a) first flour composition: 0.661 parts;
(b) baking soda: 0.0122 parts;
(c) salt: about 0.0147 parts;
(d) pure vanilla powder: 0.00625 parts;
(e) sugar: 0.377 parts; and
(f) brown sugar: 0.270 parts,
wherein the indicated parts may vary by up to 5 percent. A chocolate
chunk/chip cookie dough
may comprise the following components added in the indicated number of parts
(by weight):
(i) cookie mix: 1.341 parts;
(ii) dairy- and soy-free chocolate chunks/chips or chunks: 0.300 ¨ 0.756
parts;
(iii) dairy-free, soy-free butter or margarine: 0.493 parts; and
(iv) egg substitute: 0.267 parts,
wherein the egg substitute is 0.0900 parts ground flax (regular flax or golden
flax) mixed with
0.177 parts water, and wherein the indicated parts may vary by up to 5
percent. The dough
requires no eggs and no additional water. When 1 part by weight = 1 pound, the
chocolate
chunk/chip cookie dough makes about 4 dozen cookies.
A method of making a cookie dough may comprise: (1) beating the dairy-free,
soy-free
butter or margarine with the ground flax and water to form an egg substitute
and; (2) blending the
egg substitute with the cookie mix and the dairy- and soy-free chocolate
chunks/chips or chunks
to form a cookie dough, wherein step (2) is conducted without a hand mixer. In
one
embodiment, the method is conducted at high altitude without changes. In
another embodiment,
the cookie dough may be refrigerated. Also provided is a method of making
cookies comprising
baking the cookies at 325 F for 10-15 minutes or until golden brown to
produce a batch of
cookies. Also provided are allergen-free cookies made by the disclosed method.
A cake mix may comprise the following components at the indicated added in the

indicated number of parts (by weight):
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(a) first flour composition: 0.610 parts;
(b) sugar: 0.580 parts;
(c) powder or liquid rice milk base: 0.0877 parts;
(d) baking powder: 0.0328 parts;
(e) salt: about 0.0081 parts;
(f) cream of tartar: 0.0078 parts;
(g) pure vanilla extract or powder: 0.00625 parts; and
(h') dextrose and/or titanium dioxide: 0.0050 parts; or
(h") cocoa powder: 0.070 parts,
wherein the indicated parts may vary by up to 5 percent. The cake having
0.0050 parts
dextrose and/or titanium dioxide (i.e., component h') is a vanilla cake, and
the cake having 0.070
parts cocoa powder (i.e., component h") is a chocolate cake. A cake batter may
comprise the
following components at the indicated relative parts (weight):
(i') vanilla cake mix: 1.338 parts; or
(i") chocolate cake, mix: 1.406 parts; and
(ii) all soy-free shortening 0.178 parts;
(iii) egg substitute: 0.267 parts; and
(iv) water: 0.523 parts,
wherein the indicated parts may vary by up to 5 percent. The cake batter
requires no eggs.
When 1 part = 1 pound, the batter makes one layer cake. In one embodiment, the
cake batter is
refrigerated.
Rice milk can be obtained in powdered and liquid form. "Powder rice milk" is
used in
the composition above and in other compositions disclosed below. Powdered rice
milk is a
composition including rice syrup powder, rice starch, and rice flour. "Liquid
rice milk" can be
used in place of powdered rice milk and will produce the same result.
A method of making a cake batter may comprise: (1) beating the soy-free
shortening, egg
substitute, and water; and (2) beating in the cake mix to produce a cake
batter. In another
embodiment, a method of making a cake product comprises baking the batter at
300 F for 35-40
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minutes or until baked through to produce a cake product. In one embodiment,
the method is
conducted at high altitude without changes. Also provided are allergen-free
cakes (e.g., vanilla
cake, chocolate cake, cupcakes) made by the presently disclosed method.
In one embodiment, the method of using the batter further comprises adding 1/4
tsp
coconut butter (where 1 part = 1 pound) to make a coconut cake batter. In
another embodiment,
a method of making the batter comprises replacing 1/2 cup of the water in the
cake batter with 1/2
cup lemon juice (where 1 part = 1 pound). In this embodiment, 1 TBSP grated
lemon zest may
be added to make a lemon cake batter. In another embodiment, the allergen-free
cake product is
a cupcake, and the method comprises baking at 300 F until baked through,
wherein the duration
of baking may be 20-25 minutes.
A muffin mix may comprise the following components at the indicated relative
parts
(weight):
(a) first flour composition: 0.517 parts;
(b) baking powder: 0.032 parts;
(c) salt: about 0.016 parts;
(d) sugar: 0.126 parts; and
(e) powdered or liquid rice milk base: 0.535 parts,
wherein the indicated parts may vary by up to 5 percent. A muffin batter may
comprise the
following components at the indicated relative parts (weight):
(i) muffin mix: L226 parts;
(ii) egg substitute: 0.267 parts;
(iii) oil: 0.295 parts; and
(iv) water: 0.78 parts,
wherein the indicated parts may vary by up to 5 percent. In an apple muffin
batter, the
component (iv) water can be replaced with applesauce or apple juice, and the
batter further
comprises apples (e.g., shredded). In other muffin batters, additional
ingredients may be added
as appropriate to make batters for allergen-free banana muffins, blueberry
muffins, berry muffins,
carrot raisin muffins, chocolate chip muffins, cinnamon sugar muffins, dried
cranberry muffins,
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poppy seed muffins, pumpkin raisin muffins, zucchini muffins, tropical fruit
muffins, etc. When
1 part = 1 pound, the batter makes about a dozen medium muffins.
A method of making a muffin batter may comprise (1) beating the egg
substitute, oil, and
water; and (2) beating in the muffin mix to produce a muffin batter. In one
embodiment, the
batter is refrigerated. A method of making allergen-free muffins may comprise
baking the
muffin batter at 320 F for 25-30 minutes or until baked through. In one
embodiment, the
methods are conducted at high altitude without changes. Also provided are
allergen-free muffins
(e.g., apple muffins, banana muffins, blueberry muffins, berry muffins, carrot
raisin muffins,
chocolate chip muffins, cinnamon sugar muffins, dried cranberry muffins, poppy
seed muffins,
pumpkin raisin muffins, zucchini muffins, and tropical fruit muffins) made by
the presently
disclosed method.
2. Second Flour Composition:
Allergen-free flour compositions include a second flour composition. The
second flour
composition comprises the following components added in the indicated number
of parts (by
weight):
(1) brown rice flour and/or white rice flour: 0.931 parts;
(2) potato starch: 0.207 parts;
(3) tapioca starch and/or tapioca flour: 0.115 parts; and
(4) gum: 0.007 parts,
wherein the indicated parts may vary by up to 5 percent. In one embodiment,
the brown rice
flour and/or white rice flour component may contain all white rice flour. In
another embodiment,
the tapioca starch and/or tapioca flour component may be all tapioca flour.
The second flour
composition may be used for making pancakes, waffles, and crêpes, for example.
A baking mix may comprise the following components at the indicated relative
parts
(weight):
(a) second flour composition: 1.862 parts;
(b) powdered or liquid rice milk powder: 0.1045 parts;
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(c) sugar: 0.0544 parts;
(d) baking powder: 0.0310 parts;
(e) salt: about 0.0156 parts; and
(f) baking soda: 0.0125 parts,
wherein the indicated parts may vary by up to 5 percent. A baking batter may
comprise the
following components at the indicated relative parts (weight):
(i) baking mix: 2.080 parts;
(ii) egg substitute: 0.134 parts;
(iii) water: 0.378 parts; and
(iv) oil: 0.055 parts,
wherein the egg substitute is 0.0450 parts ground flax (regular flax or golden
flax) mixed with
0.0887 parts water, and wherein the indicated parts may vary by up to 5
percent. In one
embodiment, the batter may be refrigerated.
The baking mix may be used in a method of making baking batter comprising
mixing the
baking mix with the egg substitute, water, and oil to form a baking batter. In
a method of making
a baked product, the batter may be baked on a griddle until baked. Also
included are allergen-
free baked products, e.g., pancakes or waffles, made by the disclosed method.
When 1 part = 1
pound, the batter makes six 4-inch pancakes or six 4-inch waffles. In one
embodiment, the
baked products, e.g., pancakes or waffles, made with the baking batter are
frozen or refrigerated
after cooking.
In another embodiment, a crêpe batter may comprise the following components at
the
indicated relative parts (weight):
(i) baking mix: 2.080 parts;
(ii) egg substitute: 0.134 parts;
(iii) water: 0.523 parts;
(iv) oil: 0.055 parts;
(v) sugar: 0.0092 parts; and
(vi) vanilla extract or powder: 0.0142 parts,
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wherein the indicated parts may vary by up to 5 percent. The baking mix may
be used in a
method of making allergen-free crepes, for example comprising mixing the
baking mix with the
ingredients above to form a crepe batter, and cooking the batter until baked.
In one embodiment,
the method is conducted at high altitude without changes. Also included are
baked products,
e.g., crepes, made by the disclosed method. The baked products may further
comprise jam,
honey, sugar, chocolate hazelnut spread, peanut butter, bananas, and the like.
When 1 part =
1 pound, the batter makes six to eight crepes. In one embodiment, the baked
products made with
the baking batter, e.g., crepes, are frozen or refrigerated after cooking.
3. Third Flour Composition (Pizza Crust):
Allergen-free flour compositions include a third flour composition. The third
flour
composition comprises the following components added in the indicated number
of parts (by
weight):
(1) brown rice flour and/or white rice flour: 0.630 parts;
(2) tapioca starch and/or tapioca flour: 0.258 parts;
(3) teff flour and/or sorghum flour: 0.156 parts;
(4) arrowroot starch and/or cornstarch: 0.114 parts;
(5) sugar: 0.0835 parts;
(6) salt: about 0.0264 parts;
(7) gum: 0.0274 parts;
(8) molasses powder: about 0.0150 parts; and
(9) vinegar powder (apple cider): 0.0090 parts,
wherein the indicated parts may vary by up to 5 percent. In one embodiment,
the tapioca starch
and/or tapioca flour component may be all tapioca flour. In another
embodiment, the brown rice
flour and/or white rice flour component may contain all white rice flour. The
third flour
composition may be used for making pizza crust, for example.
A pizza dough may comprise may comprise the following components at the
indicated
relative parts (weight):
(i) third flour composition: 1.465 parts;
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(ii) egg substitute: 0.401 parts;
(iii) water: 0.773 parts;
(iv) olive oil: 0.111 parts; and
(v) yeast: 0.0164 parts,
wherein the egg substitute is 0.135 parts ground flax (regular flax or golden
flax) mixed with
0.266 parts water, and wherein the indicated parts may vary by up to 5
percent. The parts yeast
refer to active, dry yeast. An average package of commercially sold yeast
contains 0.01640 lb,
which is equivalent to 7 grams.
The pizza dough may be used in a method of making pizza crust comprising (1)
beating
the egg substitute, olive oil, and water; (2) mixing in the yeast and third
flour composition to
form a pizza dough; (3) baking the pizza dough at 400 F for 8-12 minutes or
until the top sets
and the bottom begins to brown, (4) adding toppings, if any; and (5) baking at
400 F for 6-10
minutes or until the bottom is browned and the toppings are cooked. In one
embodiment, the
method is conducted at high altitude without changes. Also included are pizzas
made by the
disclosed method. When 1 part = 1 pound, the dough makes one 14" pizza or two
medium
pizzas. In one embodiment, the pizza may be frozen.
Baking allergen-free breads at a lower temperature (350-375 F) creates a
thicker, chewier
crust, while baking breads at a higher temperature (400-425 F) produces
thinner, crisper crusts.
4. Fourth Flour Composition (Pie Crust):
Allergen-free flour compositions include a fourth flour composition. The
fourth flour
composition comprises the following components added in the indicated number
of parts (by
weight):
(1) brown rice flour and/or white rice flour: 0.737 parts;
(2) potato starch: 0.322 parts; and
(3) gum: 0.260 parts,
wherein the indicated parts may vary by up to 5 percent. In one embodiment,
the brown rice
flour to white rice flour ratio may be 1: 4.8, which ratio may vary by up to
50, 20, or 10
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percent. The fourth flour composition may be used for making pie crust, for
example. For
example, a pie crust mix may comprise the following components at the
indicated relative parts
(weight):
(a) fourth flour composition: 1.319 parts;
(b) sugar: 0.220 parts;
(c) vinegar powder (apple cider): 0.016 parts; and
(d) salt: about 0.010 parts,
wherein the indicated parts may vary by up to 5 percent. A pie dough may
comprise the
following components at the indicated relative parts (weight):
(i) pie crust mix: 1.565 parts;
(ii) egg substitute: 0.267 parts;
(iii) all soy-free shortening: 0.356 parts; and
(iv) water: 0.523 parts,
wherein the egg substitute is 0.0900 parts ground flax (regular flax or golden
flax) mixed with
0.1774 parts water, and wherein the indicated parts may vary by up to 5
percent. In one
embodiment, the pie dough may be frozen or refrigerated.
The pie dough may be used in a method of making a pie crust comprising (1)
beating the
egg substitute, soy-free shortening, and water; (2) mixing in the pie crust
mix to form a pie
dough; (3) forming a pie crust from the pie dough; (4) baking at 400 F for
about 10 minutes; (5)
adding fillings; and (6) baking at 350 F for 12-15 minutes or until the pie
crust begins to turn
golden. In one embodiment, the method is conducted at high altitude without
changes. In
another embodiment, white rice flour is used to prevent the pie crust from
sticking, prior to
baking. Also included are refrigerated pie crusts made by the disclosed
method. When 1 part =
1 pound, the dough makes one 9" pie.
5. Fifth Flour Composition (Bread Products):
Allergen-free flour compositions include a fifth flour composition. The fifth
flour
composition comprises the following components added in the indicated number
of parts (by
weight):
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(1) potato starch: 0.450 parts;
(2) tapioca starch and/or tapioca flour: 0.400 parts;
(3) brown rice flour and/or white rice flour: 0.350 parts;
(4) arrowroot starch and/or cornstarch: 0.300 parts;
(5) sugar: 0.114 parts;
(6) teff flour and/or sorghum flour: 0.0674 parts;
(7) baking powder: 0.0500 parts;
(8) powdered or liquid rice milk base: 0.0430 parts;
(9) vinegar powder (apple cider): 0.0400 parts;
(10) molasses powder: about 0.0400 parts;
(11) salt: about 0.0306 parts; and
(12) gum: 0.0130 parts,
wherein the indicated parts may vary by up to 5 percent. In one embodiment,
the brown rice
flour and/or white rice flour component may contain all white rice flour. In
another embodiment,
the tapioca starch and/or tapioca flour component may be all tapioca flour.
The fifth flour composition may be used for making bread products. A bread
dough may
comprise the following components at the indicated relative parts (weight):
(i) fifth flour composition: 1.260 parts;
(ii) yeast: 0.0164 parts;
(iii) oil: 0.104 parts;
(iv) egg substitute: 0.267 parts; and
(v') water: 0.559 parts, or
(v") water: 0.523 parts,
wherein the egg substitute is 0.0900 parts ground flax (regular flax or golden
flax) mixed with
0.1774 parts water, and wherein the indicated parts may vary by up to 5
percent, and wherein
component (v') (water) is used at low altitude, and component (v") (water) is
used at high
altitude. The parts yeast refer to active, dry yeast. An average package of
commercially sold
yeast contains 0.01640 lb, which is equivalent to 7 grams.
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A method of making bread dough may comprise (1) mixing the fifth flour
composition
and yeast; (2) mixing the oil, water, and egg substitute; (3) and blending the
mixes from steps (1)
and (2) together to form a bread dough. In one embodiment, the bread dough may
further
comprise preservatives, flavorings, or other additives, including, but not
limited to, Italian herbs,
onion powder, sesame seeds, sunflower seeds, and poppy seeds.
A method of using the bread dough to make a bread product may comprise (1)
warming
the bread dough for about one hour; and (2) baking the bread dough at 350 F
for 25-30 minutes
or until baked through to form a bread product. When 1 part = 1 pound, the
dough makes one
loaf of bread. A method of using the bread dough to make a cinnamon bread
product may further
comprise before step (1): (1') mixing 2 tsp cinnamon and 1/2 cup sugar to make
a cinnamon/sugar
mix (where 1 part = 1 pound); (2') folding the cinnamon/sugar mix into the
bread dough; and (3')
resting the dough for about an hour. A method of using the bread dough to make
croutons or
toasts may further comprise after step (2): (1") cutting pieces of the bread
product; and (2")
baking the pieces for about two hours at 200 F. Also provided are allergen-
free bread products
made by the present methods, including but not limited to loafs of bread,
buns, bread crumbs and
rolls.
6. Sixth Composition (Pizza Crust Mix):
Allergen-free food compositions also can include a pizza crust mix comprising
the
following components added in the indicated number of parts (by weight):
(1) white rice flour: 11.032 1.103 parts;
(2) powdered or liquid rice milk: 2.100 0.210 parts;
(3) brown rice flour: 2.000 0.200 parts;
(4) cane sugar: 1.000 0.100 parts;
(5) salt: 0.300 0.030 parts;
(6) baking powder: 0.200 0.010 parts;
(7) molasses powder: 0.200 + 0.010 parts;
(8) powdered sugar: 0.150 0.008 parts;
(9) methylcellulose: 0.006 parts; and
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(10) yeast: 0.262 0.013 parts.
In one example, the white rice flour may be replaced by tapioca starch and/or
tapioca flour. In
another example, the white rice flour component may be replaced by a mixture
of brown rice
flour and white rice flour, or all brown rice flour. The sixth composition may
be used for making
pizza crust, for example. One (1) part may mean 1 oz. Alternatively, 1 part
may mean 1 lb.
When 1 part = 1 ounce, the above composition makes a package suitable for
retail.
A pizza dough may comprise may comprise the following components at the
indicated
relative parts (weight):
(i) sixth composition: 26.7 parts;
(ii) warm water: 10.667 1.600 parts; and
(iv) olive oil: 1.500 1 0.225 parts.
When 1 part = 1 ounce, the above composition makes a 14 inch pizza or two
medium pizzas.
The pizza dough may be used in a method of making pizza crust comprising (1)
beating
olive oil and water; (2) mixing in the sixth composition to form a pizza
dough; (3) baking the
pizza dough at 400 F for 8-12 minutes or until the top sets and the bottom
begins to brown, (4)
adding toppings, if any; and (5) baking at 400 F for 6-10 minutes or until
the bottom is browned
and the toppings are cooked. Thee method can be conducted at high altitude
without changes.
Also included are pizzas made by the disclosed method. In one embodiment, the
pizza may be
frozen.
7. White Cake Mix
Allergen-free food compositions also include a white cake mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) sugar 9.80 parts 15%;
(2) white rice flour and/or brown rice flour 9.10 parts 15%;
(3) baking powder, tapioca flour, tapioca starch, potato starch,
arrowroot powder
and/or cornstarch 2.30 parts 35%;
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(4) gum 0.20 parts 40%;
(5) salt 0.15 parts 40%;
and
(6) cream of tartar 0.12 parts 65%.
A further embodiment may include a white cake mix comprising
(1) sugar 9.80 parts 15%;
(2) white rice flour 7.70 parts 15%;
(3) baking powder 1.80 parts 35%;
(4) brown rice flour 1.40 parts 25%;
(5) tapioca flour 0.50 parts 40%;
(6) xanthan gum 0.20 parts 40%;
(7) salt 0.15 parts 40%;
and
(8) cream of tartar 0.12 parts + 65%.
The white cake mix may further comprise 0.08 parts dextrose and/or titanium
dioxide
powder, wherein the dextrose and/or titanium dioxide powder may vary by up to
80%. The
white cake mix may also comprise 0.30 parts natural vanilla flavor, in an
extract or powder,
wherein the natural vanilla flavor may vary by up to 40%.
A white cake batter may comprise the following components at the indicated
relative
parts (weight) wherein each ingredient may vary by up to the indicated
percentage:
(i) white cake mix 3.75 parts 10%;
(ii) soy free shortening 0.33 parts 10%; and
(iii) rice milk (liquid or powdered) 1.25 parts 10%; and
(iv) water and/or carbonated beverage 0.25 parts 10%.
A method of making a white cake batter may comprise: (1) beating the
shortening, rice
milk, and water and/or carbonated beverage; and (2) beating in the white cake
mix to produce a
white cake batter. In another embodiment, a method of making a white cake
product comprises
baking the white cake batter at 350 F for 25-30 minutes or until baked
through to produce a
white cake product. In one embodiment, the method is conducted at high
altitude without
changes. Also provided are allergen-free white cakes made by the presently
disclosed method.
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8. Chocolate Cake Mix
Allergen-free food compositions also include a chocolate cake mix comprising
the
following components added in the indicated number of parts (by weight)
wherein each
ingredient may vary by up to the indicated percentage:
(1) sugar 9.80 parts 15%;
(2) white rice flour and/or brown rice flour 8.90 parts 15%;
(3) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 2.00 parts 35%;
(4) cocoa 1.00 parts 25%;
(5) gum 0.20 parts 40%;
(6) cream of tartar 0.10 parts + 65%;
and
(7) salt 0.15 parts 65%.
A further embodiment may include a chocolate cake mix comprising
(1) sugar 9.80 parts + 15%;
(2) white rice flour 7.90 parts 15%;
(3) baking powder 1.80 parts 35%;
(4) cocoa 1.00 parts + 25%;
(5) brown rice flour 1.00 parts 25%;
(6) xanthan gum 0.20 parts 40%;
(7) cream of tartar 0.10 parts 65%;
(8) salt 0.15 parts 65%;
and
(9) potato starch 0.20 parts 40%.
The chocolate cake mix may further comprise 0.30 parts natural vanilla flavor,
in an
extract or powder, wherein the natural vanilla flavor may vary by up to 40%.
A chocolate cake batter may comprise the following components at the indicated
relative
parts (weight) wherein each ingredient may vary by up to the indicated
percentage:
(i) the chocolate cake mix 3.75 parts 10%;
(ii) soy free shortening 0.33 parts 10%;
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(iii) rice milk (liquid or powdered) 1.33 parts 10%; and
(iv) water and/or carbonated beverage 0.25 parts 10%.
A method of making a chocolate cake batter may comprise: (1) beating the
shortening,
rice milk, and water and/or carbonated beverage; and (2) beating in the
chocolate cake mix to
produce a cake batter. In another embodiment, a method of making a chocolate
cake product
comprises baking the cake batter at 350 F until baked through to produce a
chocolate cake
product. In one embodiment, the method is conducted at high altitude without
changes. Also
provided are allergen-free chocolate cakes made by the presently disclosed
method.
9. Muffin Mix
Allergen-free food compositions also include a muffin mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) white rice flour and/or brown rice flour 11.58 parts 20%;
(2) sugar 2.30 parts 35%;
(3) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 1.70 parts 25%;
(4) sodium bicarbonate 0.18 parts 50%;
(5) gum 0.18 parts 40%;
and
(6) salt 0.10 parts 65%.
A further embodiment may include a muffin mix comprising
(1) white rice flour 10.38 parts 20%;
(2) sugar 2.30 parts + 35%;
(3) baking powder 1.70 parts 25%;
(4) brown rice flour 1.20 parts 20%;
(5) sodium bicarbonate 0.18 parts 1 50%;
(6) xanthan gum 0.18 parts + 40%;
and
(7) salt 0.10 parts 65%.
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The muffin mix may further comprise 0.16 parts natural vanilla flavor, in an
extract or
powder, wherein natural vanilla flavor may vary by up to 40 percent.
A muffin batter may comprise the following components at the indicated
relative parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) the muffin mix 3.250 parts 10%;
(ii) oil 0.333 parts 10%;
(iii) rice milk (liquid or powdered) 1.250 parts 10%;
(iv) water and/or carbonated beverage 1.385 parts 10%; and
In an apple muffin batter, the water component can be replaced with applesauce
or apple
juice, and the batter further comprises apples (e.g., shredded). In other
muffin batters, additional
ingredients may be added as appropriate to make batters for allergen-free
banana muffins,
blueberry muffins, berry muffins, carrot raisin muffins, chocolate chip
muffins, cinnamon sugar
muffins, dried cranberry muffins, poppy seed muffins, pumpkin raisin muffins,
zucchini muffins,
tropical fruit muffins, etc.
A method of making a muffin batter may comprise: (1) beating the shortening,
rice milk,
water and/or carbonated beverage; and (2) beating in the muffin mix to produce
a muffin batter.
In one embodiment, the batter is refrigerated. In another embodiment, a method
of making a
muffin product comprises baking the muffin batter at 350 F for 10-12 minutes
or until baked
through to produce a muffin product. In one embodiment, the method is
conducted at high
altitude without changes. Also provided are allergen-free muffins (e.g., apple
muffins, banana
muffins, blueberry muffins, berry muffins, carrot raisin muffins, chocolate
chip muffins,
cinnamon sugar muffins, dried cranberry muffins, poppy seed muffins, pumpkin
raisin muffins,
zucchini muffins, and tropical fruit muffins) made by the presently disclosed
method.
10. Brownie Mix
Allergen-free food compositions also include a brownie mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) sugar 6.50 parts 15%;
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(2) white rice flour and/or brown rice flour 4.42 parts + 15%;
(3) brown sugar 0.75 parts 35%;
(4) cocoa 0.45 parts 25%;
(5) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.33 parts 35%;
(6) gum 0.15 parts 40%;
(7) sodium bicarbonate 0.10 parts 40%; and
(8) salt 0.10 parts 65%,
A further embodiment may include a muffin mix comprising
(1) sugar 6.50 parts 15%;
(2) white rice flour 4.32 parts 15%;
(3) brown sugar 0.75 parts 35%;
(4) cocoa 0.45 parts 25%;
(5) baking powder 0.18 parts 35%;
(6) tapioca flour 0.15 parts 40%;
(7) xanthan gum 0.15 parts 40%;
(8) brown rice flour 0.10 parts 40%;
(9) sodium bicarbonate 0.10 parts 40%; and
(10) salt 0.10 parts 65%.
The brownie mix may further comprise 1.85 parts chocolate chips or chunks,
wherein
chocolate chips or chunks may vary by up to 80%. The brownie mix may also
comprise 0.10
parts natural vanilla flavor, in an extract or powder, wherein natural vanilla
flavor may vary by
up to 40%.
A brownie batter may comprise the following components at the indicated
relative parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) the brownie mix 2.00 parts 10%;
(ii) oil 0.25 parts 10%; and
(iii) rice milk (liquid or powdered) 0.75 parts 10%.
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A method of making a brownie batter may comprise: (1) beating the canola oil
and rice
milk; and (2) beating in the brownie mix to produce a brownie batter. In one
embodiment, the
batter is refrigerated. In another embodiment, a method of making a brownie
product comprises
baking the muffin batter at 350 F for 25-30 minutes or until baked through to
produce a brownie
product. In one embodiment, the method is conducted at high altitude without
changes. Also
provided are allergen-free brownie made by the presently disclosed method.
11. Cornbread and Muffin Mix
Allergen-free food compositions also include a cornbread and muffin mix
comprising the
following components added in the indicated number of parts (by weight)
wherein each
ingredient may vary by up to the indicated percentage:
(1) cornmeal 5.15 parts 30%;
(2) sugar 4.10 parts 40%;
(3) tapioca flour, baking powder, tapioca starch, potato starch,
arrowroot powder
and/or cornstarch 3.65 parts 40%;
(4) white rice flour and/or brown rice flour 1.15 parts 40%;
(5) gum 0.20 parts 65%; and
(6) salt 0.10 parts 65%.
A further embodiment may include a muffin mix comprising
(1) cornmeal 5.15 parts 30%;
(2) sugar 4.10 parts 40%;
(3) tapioca flour 1.45 parts 40%;
(4) white rice flour 1.15 parts 40%;
(5) cornstarch 1.10 parts 40%;
(6) baking powder 0.90 parts 40%;
(7) potato starch 0.20 parts 40%;
(8) xanthan gum 0.20 parts 65%; and
(9) salt 0.10 parts 65%.
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The cornbread and muffin mix may further comprise 0.15 parts natural vanilla
flavor, in
an extract or powder, wherein natural vanilla flavor may vary by up to 40
percent.
A cornbread dough may comprise the following components at the indicated
relative parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) the cornbread and muffin mix 2.75 parts 10%;
(ii) dairy free, soy-free butter 0.50 parts 1 10%;
(iii) rice milk (liquid or powdered) 0.75 parts 10%; and
(iv) water and/or carbonated beverage 0.13 parts 10%.
A method of making a cornbread dough may comprise: (1) beating melted dairy
free, soy-
free butter, rice milk, water and/or carbonated beverage; and (2) beating in
the cornbread and
muffin mix to produce the cornbread dough. In one embodiment, a method of
making a
cornbread product comprises baking the cornbread dough at 400 F for 25-30
minutes or until
baked through to produce a cornbread product. In one embodiment, the method is
conducted at
high altitude without changes. Also provided are allergen-free cornbread made
by the presently
disclosed method.
12. Bread Mix or Roll Mix
Allergen-free food compositions also include a bread mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) white rice flour and/or brown rice flour 4.96 parts 15%;
(2) tapioca flour, tapioca starch, potato starch, cornstarch arrowroot
powder and/or
baking powder 9.93 parts 15%;
(3) sugar 1.85 parts 40%;
(4) powdered rice milk 0.65 parts 40%;
(5) salt 0.60 parts 1 65%;
(6) potato flour 0.18 parts 50%;
(7) gum 0.18 parts 1 65%;
(8) methylcellulose 0.10 parts 75%; and
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(9) yeast 0.3439 parts 60%.
A further embodiment may include a bread mix comprising
(1) potato starch 4.18 parts 15%;
(2) white rice flour 3.96 parts 15%;
(3) tapioca flour 2.75 parts 20%;
(4) sugar 1.85 parts 40%;
(5) cornstarch 1.50 parts 40%;
(6) baking powder 1.50 parts 40%;
(7) brown rice flour 1.00 parts 40%;
(8) powdered rice milk 0.65 parts 40%;
(9) salt 0.60 parts 65%;
(10) potato flour 0.18 parts 50%;
(11) xanthan gum 0.18 parts 65%;
(12) methylcellulose 0.10 parts 75%; and
(13) yeast 0.3439 parts 60%.
The bread mix may further comprise 0.13 parts molasses powder, wherein the
molasses
powder may vary by up to 75%. The bread mix may also comprise 0.18 parts
teff grain,
wherein the teff grain may vary by up to 50%. Methylcellulose may be
methylcellulose F4M,
for example.
The parts yeast refer to active, dry yeast. An average package of commercially
sold yeast
contains 0.01640 lb, which is equivalent to 7 grams.
A bread dough may comprise the following components at the indicated relative
parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) the bread mix 4.00 parts 10%;
(ii) oil 0.33 parts 10%; and
(iii) warm water 1.75 parts 15%.
A method of making bread dough may comprise (1) mixing the bread mix; (2)
mixing oil
and warm water; (3) and blending the mixes from steps (1) and (2) together to
form a bread
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dough. In one embodiment, the bread dough may further comprise preservatives,
flavorings, or
other additives, including, but not limited to, Italian herbs, onion powder,
sesame seeds,
sunflower seeds, and poppy seeds.
A method of using the bread dough to make a bread product may comprise (1)
warming
the bread dough for about one hour; and (2) baking the bread dough at 350 F
for 25-30 minutes
or until baked through to form a bread product. When 1 part----- 1 cup, the
dough makes one loaf
of bread. A method of using the bread dough to make a cinnamon bread product
may further
comprise before step (1): (1') mixing 2 tsp cinnamon and V2 cup sugar to make
a cinnamon/sugar
mix (where 1 part = 1 pound); (2') folding the cinnamon/sugar mix into the
bread dough; and (3')
resting the dough for about an hour. A method of using the bread dough to make
croutons or
toasts may further comprise after step (2): (1") cutting pieces of the bread
product; and (2")
baking the pieces for about two hours at 200 F. Also provided are allergen-
free bread products
made by the present methods. Exemplary allergen-free bread products may
include bread loaves,
buns, bread rolls, and bread crumbs.
13. Pizza Crust Mix
Allergen-free food compositions also include a pizza crust mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) white rice flour and/or brown rice flour 13.96 parts
15%;
(2) baking powder, tapioca flour, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 2.20 parts 40%;
(3) sugar 0.60 parts 40%;
(4) salt 0.30 parts 65%;
(5) powdered rice milk 0.40 parts 40%
(6) molasses powder 0.25 parts 75%;
(7) gum 0.25 parts 65%;
(8) vinegar 0.06 parts 80%; and
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(9) yeast 0.3439 parts
60%.
A further embodiment may include a pizza crust mix comprising
(1) white rice flour 12.96 parts 15%;
(2) baking powder 1.60 parts 40%;
(3) brown rice flour 1.00 parts 40%;
(4) sugar 0.60 parts 40%;
(5) tapioca flour 0.60 parts 40%;
(6) salt 0.30 parts 65%;
(7) powdered rice milk 0.40 parts 40%
(8) molasses powder 0.25 parts 75%;
(9) xanthan gum 0.25 parts 65%;
(10) vinegar 0.06 parts 80%; and
(11) yeast 0.3439 parts + 60%.
The pizza crust mix may further comprise 0.10 parts teff grain, wherein the
teff grain may
vary by up to 60%.
The parts yeast refer to active, dry yeast. An average package of commercially
sold yeast
contains 0.01640 lb, which is equivalent to 7 grams.
A pizza dough may comprise the following components at the indicated relative
parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) the pizza crust mix 4.00 parts 10%;
(ii) oil 0.33 parts 10%;
(iii) rice milk (powdered or liquid) 0.25 parts 10%; and
(iv) warm water 1.75 parts 10%.
A method of making an allergen-free pizza may comprise baking the pizza dough
at 300-
350 F. In one embodiment, the method is conducted at high altitude without
changes. Also
included are pizzas made by the disclosed method. When 1 part = 1 cup, the
dough makes one
large pizza or two medium pizzas. In one embodiment, the pizza may be frozen.
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14. Cookie Mix
Allergen-free food compositions also include a cookie mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) sugar 3.20 parts 30%;
(2) brown sugar 2.40 parts 35%;
(3) white rice flour and/or brown rice flour 4.53 parts 15%;
(4) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.75 parts 35%;
(5) potato flour 0.60 parts 30%;
(6) gum 0.15 parts 65%;
(7) sodium bicarbonate 0.06 parts 75%; and
(8) salt 0.10 parts 65%.
A further embodiment may include a cookie mix comprising
(1) sugar 3.20 parts 30%;
(2) brown sugar 2.40 parts 35%;
(3) white rice flour 4.38 parts 15%;
(4) tapioca flour 0.20 parts 40%;
(5) potato flour 0.60 parts 30%;
(6) baking powder 0.40 parts 35%;
(7) brown rice flour 0.15 parts 40%;
(8) potato starch 0.15 parts 40%;
(9) xanthan gum 0.15 parts 65%;
(10) sodium bicarbonate 0.06 parts 75%; and
(11) salt 0.10 parts 65%.
The cookie mix may further comprise 0.15 parts natural vanilla flavor, in an
extract or
powder, wherein the natural vanilla flavor may vary by up to 40%. The cookie
mix may also
comprise 3.56 parts chocolate chips or chunks, wherein the chocolate chips or
chunks may vary
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by up to 15 percent. The cookie mix may also comprise 3.56 parts carob chips
or chunks,
wherein the carob chips or chunks may vary by up to 15 percent.
A cookie dough may comprise the following components at the indicated relative
parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) cookie mix 2.00 parts 10%;
(ii) dairy free, soy-free butter 0.50 parts 10%; and
(iii) water and/or carbonated water 0.25 parts 10%.
A method of making the cookie dough may include mixing the cookie mix, butter
and
water and/or carbonated water. A method of making an allergen-free cookie may
comprise
baking the cookie dough at 350 F to produce the allergen-free cookie. Also
included are
allergen-free cookies made by the disclosed method.
15. Oatmeal Cookie Mix
Allergen-free food compositions also include an oatmeal cookie mix comprising
the
following components added in the indicated number of parts (by weight)
wherein each
ingredient may vary by up to the indicated percentage:
(1) white rice flour and/or brown rice flour 5.15 parts 15%;
(2) gluten free rolled oats 2.60 parts 30%;
(3) brown sugar 2.60 parts 15%;
(4) sugar 2.25 parts 15%;
(5) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 1.05 parts 35%;
(6) potato flour 0.10 parts 65%;
(7) gum 0.15 parts 65%;
(8) sodium bicarbonate 0.06 parts 75%; and
(9) salt 0.10 parts 65%.
A further embodiment may include an oatmeal cookie mix comprising the
following
ingredients:
(1) white rice flour 5.05 parts + 15%;
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(2) gluten free rolled oats 2.60 parts 30%;
(3) brown sugar 2.60 parts 15%;
(4) sugar 2.25 parts 15%;
(5) tapioca flour 0.50 parts 40%;
(6) potato flour 0.10 parts 65%;
(7) baking powder 0.40 parts 35%;
(8) brown rice flour 0.10 parts 65%;
(9) potato starch 0.15 parts 40%;
(10) xanthan gum 0.15 parts 65%;
(11) sodium bicarbonate 0.06 parts 75%; and
(12) salt 0.10 parts 65%.
The cookie mix may further comprise 2.60 parts raisins or other dried fruit,
wherein the
raisins or other dried fruit may vary by up to 15%. The oatmeal cookie mix
may further
comprise 0.15 parts natural vanilla flavor, in an extract or powder, wherein
natural vanilla flavor
may vary by up to 40%. The oatmeal cookie mix may also comprise 0.12 parts
molasses
powder, wherein the molasses powder may vary by up to 75%. In addition, the
oatmeal cookie
mix may also comprise 0.07 parts ground cinnamon, wherein the ground cinnamon
may vary by
up to 65%.
An oatmeal cookie dough may comprise the following components at the indicated
relative parts (weight) wherein each ingredient may vary by up to the
indicated percentage:
(i) oatmeal cookie mix 2.50 parts 10%;
(ii) soy free, dairy free butter 0.50 parts 10%; and
(iii) water and/or carbonated beverage 0.50 parts + 10%;
A method of making the cookie dough may include mixing the cookie mix, butter
and
water and/or carbonated water. A method of making an allergen-free oatmeal
cookie may
comprise baking the oatmeal raisin cookie dough at 350 F to produce the
allergen-free oatmeal
raisin cookie. Also included are allergen-free oatmeal raisin cookie made by
the disclosed
method.
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16. Sugar Cookie Mix
Allergen-free food compositions also include a sugar cookie mix comprising the

following components added in the indicated number of parts (by weight)
wherein each
ingredient may vary by up to the indicated percentage:
(1) sugar 7.00 parts 30%;
(2) white rice flour and brown rice flour 6.30 parts 25%;
(3) potato flour 0.60 parts 40%;
(4) tapioca flour, baking powder, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.75 parts 40%;
(5) sodium bicarbonate 0.10 parts 75%;
(6) gum 0.15 parts 65%;
and
(7) salt 0.10 parts 35%.
A further embodiment may include a sugar cookie mix comprising the following
ingredients:
(1) sugar 7.00 parts 30%;
(2) white rice flour 6.00 parts 25%;
(3) potato flour 0.60 parts 40%;
(4) tapioca flour 0.20 parts 40%;
(5) baking powder 0.40 parts 35%;
(6) brown rice flour 0.30 parts 40%;
(7) potato starch 0.15 parts 40%;
(8) sodium bicarbonate 0.10 parts 75%;
(9) xanthan gum 0.15 parts 65%;
and
(10) salt 0.10 parts 40%.
The sugar cookie mix may further comprise 0.32 parts brown sugar, wherein the
brown
sugar may vary by up to 35%. The sugar cookie mix may also comprise 0.03
parts dextrose
and/or titanium dioxide, wherein the dextrose and/or titanium dioxide may vary
by 80%. In
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addition, the cookie mix may comprise 0.15 parts natural vanilla flavor, in an
extract or powder,
wherein the natural vanilla flavor may vary by up to 40%.
A sugar cookie dough may comprise the following components at the indicated
relative
parts (weight) wherein each ingredient may vary by up to the indicated
percentage:
(i) sugar cookie mix 2.33 parts 10%;
(ii) dairy free, soy-free butter 0.50 parts 10%; and
(iii) water and/or carbonated beverage 0.50 parts 10%.
Alternatively, the following components can be mixed to make the dough:
(i) sugar cookie mix 2.75 parts 10%;
(ii) butter flavored shortening 0.50 parts 10%; and
(iii) water and/or carbonated beverage 0.50 parts 10%.
A method of making an allergen-free sugar cookie may comprise baking the sugar
cookie
dough at 350 F to produce the allergen-free sugar cookie. Also included are
allergen-free sugar
cookies made by the disclosed method.
17. Pancake / Waffle / Crepe Mix
Allergen-free food compositions also include a pancake / waffle / crepe mix
comprising
the following components added in the indicated number of parts (by weight)
wherein each
ingredient may vary by up to the indicated percentage:
(1) white rice flour and/or brown rice flour 11.50 parts 15%
(2) sugar 0.90 parts 35%;
(3) powdered rice milk 1.45 parts 10%;
(4) baking powder, tapioca starch, tapioca starch, potato starch, arrowroot
powder
and/or cornstarch 0.75 parts 35%;
(5) salt 0.30 parts 65%;
(6) sodium bicarbonate 0.25 parts 75%; and
(7) gum 0.10 parts 75%.
A further embodiment may include a pancake / waffle / crepe mix comprising the

following ingredients:
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(1) white rice flour 10.90 parts 15%
(2) sugar 0.90 parts 35%;
(3) powdered rice milk 1.45 parts 10%;
(4) baking powder 0.75 parts 35%;
(5) brown rice flour 0.60 parts 35%;
(6) salt 0.30 parts 65%;
(7) sodium bicarbonate 0.25 parts 75%; and
(8) xanthan gum 0.10 parts + 75%.
A pancake batter may comprise the following components at the indicated
relative parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) pancake / waffle / crepe mix 1.00 parts 10%;
(ii) oil 0.06 parts 10%;
(iii) rice milk (powdered or liquid) 0.75 parts 10%; and
(iv) water 0.13 parts 10%.
In one embodiment, the batter is refrigerated. In another embodiment, a method
of
making a pancake product comprises cooking the pancake batter under medium
heat to produce a
pancake product. Also provided are allergen-free pancakes made by the
presently disclosed
method.
A waffle batter may comprise the following components at the indicated
relative parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) pancake / waffle / crepe mix 1.25 parts; 10%;
(ii) oil 0.06 parts; 10%; and
(iii) rice milk (powdered or liquid) 1.00 parts 10%.
In one embodiment, the batter is refrigerated. In another embodiment, a method
of
making a waffle product comprises cooking the waffle batter to produce a
waffle product. Also
provided are allergen-free waffles made by the presently disclosed method.
A crepe batter may comprise the following components at the indicated relative
parts
(weight) wherein each ingredient may vary by up to the indicated percentage:
(i) pancake / waffle / crepe mix 1.00 parts + 10%;
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(ii) oil 0.06 parts 10%;
(iii) rice milk (powdered or liquid) 1.00 parts 10%;
(iv) vanilla 0.01 parts 10%; and
(v) sugar 0.03 parts 10%.
In one embodiment, the batter is refrigerated. In another embodiment, a method
of
making a crêpe product comprises cooking the crêpe batter under medium heat to
produce a
crêpe product. Also provided are allergen-free crêpes made by the presently
disclosed method.
18. Vanilla Frosting Mix
Allergen-free flour compositions include a frosting mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) powdered sugar and/or sugar substitute 13.61 parts 15%; and
(2) powdered rice milk 0.30 parts 35%.
The frosting mix may further comprise 0.10 parts vanilla, e.g., natural
vanilla flavor, in an
extract or powder, wherein the vanilla may vary by up to 75%. The frosting
may also comprise
0.04 parts dextrose and/or titanium dioxide, wherein the dextrose and/or
titanium dioxide may
vary by up to 80%.
Allergen-free frosting may comprise the following components at the indicated
relative
parts (weight) wherein each ingredient may vary by up to the indicated
percentage:
(i) frosting mix 4.25 parts 10%;
(ii) soy-free shortening 0.50 parts 10%;
(iii) rice milk (powdered or liquid) 0.25 parts 35%; and
(iv) water 0.13 parts 10%.
The vanilla frosting can be made by a method comprising (1) combining and
beating the
ingredients; and (2) beating on medium-high speed until thoroughly blended.
For creamier
frosting on cupcakes add additional water, 1 tablespoon at a time, until
desired texture is reached.
In one embodiment, regular soy-free shortening can be replaced with butter
flavored soy-free
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shortening to make buttercream frosting. Two cups frosting would be sufficient
for 1 cake or 12
cupcakes.
In one embodiment, the method is conducted at high altitude without changes.
Also
included is frosting made by the disclosed method. In one embodiment, the
chocolate frosting
may be frozen or refrigerated.
19. Chocolate Frosting Mix
Allergen-free flour compositions include a chocolate frosting mix comprising
the
following components added in the indicated number of parts (by weight)
wherein each
ingredient may vary by up to the indicated percentage:
(1) powdered sugar and/or sugar substitute 12.45 parts 15%;
(2) cocoa powder 1.15 parts + 20%; and
(3) powdered rice milk 0.30 parts 35%.
Allergen-free chocolate frosting may comprise the following components at the
indicated
relative parts (weight) wherein each ingredient may vary by up to the
indicated percentage:
(i) the chocolate frosting 2.25 parts 10%;
(ii) soy free shortening 0.50 parts 10%;
(iii) rice milk (powdered or liquid) 0.25 parts 10%; and
(iv) water 0.50 parts 10%.
The chocolate frosting can be made by a method comprising (1) combining and
beating
the ingredients; and (2) beating on medium-high speed until thoroughly
blended. For creamier
frosting on cupcakes add additional water, 1 tablespoon at a time, until
desired texture is reached.
Two cups frosting would be sufficient for 1 cake or 12 cupcakes.
In one embodiment, the method is conducted at high altitude without changes.
Also
included is chocolate frosting made by the disclosed method. In one
embodiment, the chocolate
frosting may be frozen or refrigerated.
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20. Sauce & Gravy Mix
Allergen-free flour compositions include a sauce & gravy mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
vary by up to the indicated percentage:
(1) sweet, white, or brown rice flour 9.40 parts 15%; and
(2) cornstarch, tapioca starch, tapioca starch, baking powder, arrowroot
powder
and/or potato starch 3.96 parts 35%.
A further embodiment may include a sauce & gravy mix comprising
(1) sweet, white, or brown rice flour 9.40 parts 15%;
(2) cornstarch 3.76 parts 35%; and
(3) tapioca flour 0.20 parts 75%.
The sauce & gravy mix may further comprise 0.40 parts salt, wherein the salt
may vary by
up to 30%. The sauce & gravy mix may also comprise 0.06 parts white pepper,
wherein the
white pepper may vary by up to 80%. In addition, the sauce & gravy mix may
also comprise
0.40 parts waxy rice flour, wherein the waxy rice flour may vary by up to
30%.
Allergen-free basic white sauce may comprise the following components at the
indicated
relative parts (weight) wherein each ingredient may vary by up to the
indicated percentage:
(i) the sauce & gravy mix 0.13 parts 10%;
(ii) oil and/or water 0.13 parts 10%;
(iii) rice milk (powdered or liquid) 0.75 parts 10%; and
(iv) vegetable broth 0.25 parts 10%.
The ingredients are stirred together and heated to boiling over medium heat
for 1-2
minutes. Also included are the basic white sauces made by the disclosed
method.
Allergen-free basic butter cream sauce may comprise the following components
at the
indicated relative parts (weight) wherein each ingredient may vary by up to
the indicated
percentage:
(i) sauce & gravy 0.13 parts 10%;
(ii) dairy free, soy-free butter 0.13 parts 10%;
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(iii) rice milk (powdered or liquid) 0.50 parts 10%; and
(iv) vegetable broth 0.25 parts 10%.
The ingredients are stirred together and heated to boiling over medium heat
for 1-2
minutes. Also included are the butter cream sauces made by the disclosed
method.
Allergen-free gravy may comprise the following components at the indicated
relative
parts (weight) wherein each ingredient may vary by up to the indicated
percentage:
(i) the sauce & gravy mix 0.125 parts 10%;
(ii) meat broth 1.000 parts 10%; and
(iii) water and/or oil 0.125 parts 10%.
The ingredients are stirred together and heated to boiling over medium heat
for 1-2
minutes. Also included are the gravies made by the disclosed method.
21. Pie Crust / Pastry Mix
Allergen-free flour compositions include a pie crust mix comprising the
following
components added in the indicated number of parts (by weight) wherein each
ingredient may
.. vary by up to the indicated percentage:
(1) white rice flour and/or brown rice flour 10.13 parts 15%;
(2) sugar 3.00 parts 30%;
(3) baking powder, cornstarch, tapioca starch, tapioca starch,
arrowroot powder
and/or potato starch 2.50 parts 35%;
(4) gum 0.35 parts 65%;
(5) vinegar 0.15 parts 75%; and
(6) salt 0.12 parts 65%.
A further embodiment may include a pie crust mix comprising:
(1) white rice flour 9.43 parts 15%;
(2) sugar 3.00 parts 30%;
(3) baking powder 1.80 parts 35%;
(4) brown rice flour 0.70 parts 30%;
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(5) potato starch 0.70 parts 30%;
(6) xanthan gum 0.35 parts 65%;
(7) vinegar 0.15 parts 75%; and
(8) salt 0.12 parts 65%.
Allergen-free pie crust may comprise the following components at the indicated
relative
parts (weight) wherein each ingredient may vary by up to the indicated
percentage:
(i) the pie crust mix 3.00 parts 10%;
(ii) soy-free shortening 1.00 parts 10%; and
(iii) ice cold water 1.00 parts 10%.
In one embodiment, the pie dough may be frozen or refrigerated.
The pie dough may be used in a method of making a pie crust comprising (1)
beating the
soy-free shortening and ice cold water; (2) mixing in the pie crust mix to
form a pie dough; (3)
forming a pie crust from the pie dough; (4) baking at 400 F for about 10
minutes; (5) adding
fillings; and (6) baking at 350 F for 12-15 minutes or until the pie crust
begins to turn golden. In
one embodiment, the method is conducted at high altitude without changes. Also
included are
refrigerated pie crusts made by the disclosed method.
BRIEF DESCRIPTION OF THE DRAWINGS
The patent or application file contains at least one drawing executed in
color. Copies of
this patent or patent application publication with color drawing(s) will be
provided by the Office
upon request and payment of the necessary fee.
FIG. lA depicts a bread product made using a Jules Shepard recipe.
FIG. 1B depicts a bread product made using a Pamela's Products recipe.
FIG. 1C depicts a cutaway bread product made using the presently disclosed
bread recipe.
FIG. 1D depicts a bread product made using the presently disclosed bread
recipe next to a
ruler.
FIG. 2A depicts a cake made using a Namaste Foods recipe.
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FIG. 2B depicts a cake made using an Arrowhead Mills recipe.
FIG. 2C depicts an allergen-free cake made using the presently disclosed
vanilla cake
recipe.
FIG. 3 depicts an allergen-free muffin made using the presently disclosed
muffin recipe.
FIG. 4 depicts an allergen-free cookie made using the presently disclosed
cookie recipe.
DETAILED DESCRIPTION
In the present flour compositions, no single flour, starch, or other component
(e.g., gum)
substitutes for gluten or other major food allergen. Instead, the particular
combination of
replacement flours, starches, and other components imparts a distinctive
texture, gloss, firmness,
cohesiveness, etc., to the final allergen-free baked product. The quality of
the final baked
product in fact depends on the balance of each of the replacement flours,
starches, and other
components in the final baked product. For example, a simple adjustment of one
component,
such as baking powder, does not achieve this balance. The relative amounts of
each flour and
starch in presently disclosed flour compositions have been optimized for
taste, firmness, rise,
texture, and cohesiveness of the baked product.
The relative amounts of the various components in the mixes, dough, etc., are
expressed
as "parts." Parts are measured in terms of relative weight. The present
compositions may be
scaled up without readjustment of the relative weight of the components. For
example, in a flour
containing 0.580 parts of sugar, 0.580 lb of sugar is added, when 1 part = 1
lb. When 1 part = 2
lb, for example, 1.160 lb would be added to the flour, etc. To convert the
volume of water or
other liquids to weight, 1 millimeter liquid equals 1 gram weight. Unless
stated otherwise,
"gum" means a gelling agent, including guar gum, xanthan gum, agar-agar gum,
gelatin,
cellulose, pectin, and locust bean gum.
Unless stated otherwise, "salt" means kosher salt, crystalline sea salt,
flaked sea salt,
pickling salt, rock salt, sea salt, table salt, or a salt substitute
equivalent, e.g., sodium-free salt,
NoSalt , or AlsoSalt .
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Unless stated otherwise, "sugar" means granulated sugar, agave, powdered
sugar, maple
sugar, evaporated cane juice, honey, raw sugar, table sugar, stevia sweetener,
dextrose, or an
artificial sugar or sugar substitute. "Sugar" can come from cane or beet, for
example.
"Brown sugar" includes natural brown sugar, as well as artificial brown sugar
and brown
sugar substitutes, such as Organic Sucanatg.
Unless otherwise stated, "allergen free oil" means canola oil, corn oil, olive
oil, safflower
oil, sesame oil, or sunflower oil.
Unless otherwise stated, "molasses" means molasses powder, liquid molasses,
dark corn
syrup, honey, or maple syrup.
Baked products disclosed herein can be made without any major food allergen,
including
eggs, milk (all dairy), butter, soy flour, and grains rich in gluten. A "major
food allergen" means
one of the following eight listed foods: (1) milk, (2) eggs, (3) fish, (4)
crustacean shellfish, (5)
tree nuts, (6) peanuts, (7) grains, or (8) soy, or an ingredient that contains
protein derived from
one or more of these eight foods. "Milk" means all dairy, e.g., butter, cow's
milk. Tree nuts
include almonds, beech nuts, brazil nuts, butternuts, cashews, chestnuts,
chinquapin, coconuts,
hazel huts, ginko nuts, hickory nuts, lychee nuts, macadamia nuts, pine nuts,
pili nuts, pistachios,
pecans, sheanuts, and walnuts. "Grain," for the purpose of this disclosure,
means grains
containing any gluten. Such grains include grains from wheat, rye, and barley
and Triticum
species, such as spelt, kamut, or durum wheat, or a crossbred hybrid of these
grains. Oats are
gluten-free, but often contain contaminants from cross-contamination during
manufacturing and
processing from equipment used to process gluten-containing equipment, etc.
A "major food allergen" includes an ingredient that contains protein derived
from one or
more of the eight listed foods. An ingredient that contains protein derived
from grain, for
example, includes wheat bran, bulgur wheat, couscous, barley malt, wheat germ,
and semolina.
Ingredients are "gluten-free" if they contain 20 parts per million (ppm) or
less of gluten.
Ingredients that contain protein derived from milk, for example, include dairy
products
(synonymous with "derivatives"), such as butter, cow's milk, buttermilk,
yogurt, and whey.
Examples of ingredients that contain protein derived from soy, for example,
include soy flour,
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lecithin, hydrolyzed soy protein, and soy-derived miso. Other ingredients that
contain protein
derived from a major food allergen include edible oils, starch, hydrolyzed
proteins (e.g., partially
hydrolyzed casein), flavors, or incidental additives made from a major food
allergen.
Unless otherwise specified, an "allergen-free" baked product is free of all
major food
The baked product may contain no additive that substitutes for a major food
allergen.
Examples of such additives include the gluten substitutes sodium stearoyl
lactylate,
hydroxypropyl methylcellulose (HPMC), methylcellulose, and
carboxymethylcellulose (CMC).
In other embodiments, such additives may be used to provide various qualities
to the baked
product, e.g., texture, in combination with the other components of the
compositions. The baked
The flour or baked product is "free" of a major food allergen, if no major
food allergen is
added to the flour or baked product composition. Trace amounts of allergens
may be introduced
into the flour or baked product through contaminated kitchen surfaces or
utensils, for example.
Such contamination may be minimized or prevented by using kitchen surfaces and
utensils
devoted to preparing allergen-free flours and baked products. In some
embodiments, a flour or
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or baked product contains 20 ppm or less of each major food allergen. The
flour or baked
product may be gluten-free, i.e., it may contain 20 ppm or less of gluten.
An "allergy" includes food allergies and food intolerances, e.g., lactose
intolerance,
gastrointestinal disorders from gluten and diary products.
The term "vanilla" means all vanilla flavoring products, including liquid or
powered
vanilla, natural or imitation vanilla.
As used herein the term "warm water" means any temperature of water that can
activate
yeast. "Warm water" may be in a temperature range of about 100 F to 130 F, or
more
specifically about 105 F to 110 F.
As used herein the term "cold water" means ice-cold water. "Cold water" may be
in a
temperature range of about 32 F to 45 F.
"Shelf stable food" is food of a type that would normally be stored
refrigerated but which
has been processed so that it can be safely stored in a sealed container at
room or ambient
temperature for a usefully long shelf life.
Unless otherwise indicated, the present baked products may be made at high
altitude
without adjustment of the flour, batter, or dough compositions. "High
altitude," as used herein,
means 3500 ¨ 6500 feet above sea level. All times and temperatures for cooking
are provided for
conditions at sea level and not for baking conditions at high altitudes;
baking times and
temperatures would be modified as necessary for high altitudes, as is known in
the art or as
specifically indicated herein.
All the disclosed ingredients can be substituted the same ingredient in
organic form.
1. Grain Substitutes
Allergen-free food compositions may be free of "grains," as defined above, or
an
ingredient that contains protein derived from one of these grains. Gluten is a
major protein
component of the grains defined above as major food allergens. Gluten is
commonly used as a
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major binding ingredient and protein source in flour compositions, so its
removal necessitates
adding a suitable replacement. Various replacement flours and starches are
therefore provided as
components of an allergen-free flour composition. Grain replacements include
starches and
flours from amaranth, buckwheat (i.e., beechwheat or saracen corn), corn,
cornmeal (i.e., maize),
bean flours (e.g., fava bean, garbanzo bean), quinoa, gram (i.e., chickpea or
garbanzo flour),
isomalt (made from sugar beet rather than barley malt), lentils, millet, oats
(barring cross-
contamination), polenta (a coarsely ground, whole corn meal), potato, quinoa,
rice (brown, white,
and wild), sorghum, teff, tapioca, and all forms of modified tapioca (e.g.,
EXPANDEX0).
Replacement starches may be made from arrowroot, corn, potato, tapioca, and
modified tapioca
(e.g., EXPANDEXe).
Several of the replacement flours and starches above may be used
interchangeably in an
allergen-free flour composition. Baking powder, tapioca flour, tapioca starch,
potato starch,
cornstarch, and arrowroot powder, for example, may be used interchangeably to
make the present
flour compositions. Brown, white, and wild rice flours also are
interchangeable. Teff flour and
sorghum flour are also interchangeable. Interchangeable components may be
substituted in
whole or in part on a 1:1 weight basis.
2. Milk Substitutes
Allergen-free flour compositions also may be free of milk or an ingredient
(i.e., dairy
product) that contains protein derived from milk, e.g., butter, cream cheese,
fromage frais,
margarine, and shortenings. Milk and dairy products commonly serve as
moisturizers and/or
structural enhancers for baked products. When a liquid substitute for milk is
needed, allergen
free oils can be used. Such allergen free oils include canola oil, corn oil,
olive oil, safflower oil,
sesame oil, and sunflower oil. The allergen free liquid milk substitute may
also include rice
milk, rice milk concentrate, or hemp milk. Rice milk may be added as liquid
rice milk, a rice
milk concentrate, or powdered rice milk. Powdered rice milk is a rice syrup
powder, rice starch,
and rice flour, which can be used as a replacement for powdered milk. Rice
milk has a lower fat
content than whole milk or many milk substitutes, e.g., soymilk, almond milk,
and coconut milk.
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Use of rice milk advantageously can provide a low-fat and cholesterol-free
food composition.
For example, 8 oz rice milk contains only 2 grams of fat and 0 grams of
cholesterol.
Other suitable moisturizers include ascorbic acid (in powdered form) and
vinegar (in
powdered or liquid form). Suitable vinegars include cider vinegar, balsamic
vinegar, cane
vinegar, fruit vinegar, red wine vinegar, rice vinegar, sherry vinegar, white
vinegar (distilled),
and white wine vinegar. Vinegars may be in powder or liquid form. Replacement
butters
include Dairy Free, Soy Free Butter (e.g., EARTH BALANCE ).
3. Egg Substitutes
In conventional baking, eggs are an essential ingredient and the role of eggs
are critical to
a successful outcome. Eggs provide richness, color, protein, and tenderness.
In a cake that uses
egg proteins, like the gluten proteins, help build the structure of the cake.
The proteins in eggs
enable them to act as leavens. Proteins unwind and stretch to form the
flexible, elastic film that
encases air bubbles. When eggs are beaten, they can expand to foam that is up
to eight times
their original volume. Beaten egg whites hold millions of tiny air bubbles,
which lift cakes.
While the elasticity of proteins is lost when eggs are cooked, the firming of
proteins allows eggs
to perform yet another function. As their proteins coagulate, eggs bind
ingredients together.
Eggs are a binding agent, which is a compound that connects the ingredients to
one another in a
semi-solid form. Without adequate binding, the ingredients in a cake or other
baked item will
not remain mixed and will not hold their form. Eggs provide leavening to help
create and retain
bubbles that will expand during baking, thus creating a lighter, fluffier
baked product. Egg
whites are 88 percent water, and each egg contributes liquid to a recipe,
which serves as a
toughener, especially the egg white portion. But too many egg whites in a
reduced fat cake
recipe, for example, make it dry. Beaten egg whites provide extra volume and
air, while the
yolks contribute to color, flavor, and texture of baked products. The yolk
functions to emulsify
fat and liquids due to its lecithin content. Including at least one whole egg
helps to tenderize.
Powdered and frozen egg replacers usually consist of egg whites mixed with
vegetable
gum. The test kitchen staff at "Cook's Illustrated" magazine compared frozen
egg replacers as a
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cake ingredient and found them to be a "reasonable" replacement for real eggs,
although the
finished cake texture was slightly gummy and required covering with icing to
mask the finish.
The problem with egg substitutes in baking is there is no exact replica that
has the same
unique elements and produces the same result in baking. For example, tofu
(which comes from
soybean) can make baked products firm while applesauce will make products
extra moist and
have a distinct apple taste. Egg whites may help with the baking result, but
are still allergenic
and are an animal by-product.
The presently disclosed products are allergen-free, so they are free of eggs
and gluten.
The ability to replace eggs to make acceptable allergen-free baked products is
surprising. (As
used herein, the terms egg replacer and egg substitute are used
interchangeably.)
In one example of the disclosed batters and dough, eggs can be replaced with a
mixture of
water and ground flax (regular flax or golden flax). The flax typically may be
all golden flax.
The components may be mixed by beating with a hand mixer, e.g., an electric
mixer. Once
mixed, the egg substitute may be stored at room temperature, refrigerated, or
frozen. One egg
may be replaced with 0.0450 lb flax mixed with 0.0887 lb of water. The weights
of flax and
water are doubled when replacing two eggs, and so on. In another embodiment of
the disclosed
allergen-free compositions, methylcellulose, when blended with the appropriate
amounts of other
components, can replace the functions normally provided by eggs.
The subject matter of the disclosure is described in further detail in the
following
examples. The following examples are offered to illustrate, but not to limit,
the embodiments
described herein and the claims set forth
EXAMPLES
Example 1
Allergen-free baked products according to the present disclosure have a
moistness,
springiness, texture, and rise comparable to traditional baked products.
Representative baked
products of the present disclosure were compared with gluten-free baked
products prepared using
other recipes.
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In one example, an allergen-free bread product was made as disclosed in
Example 10,
below. FIG. 1C shows a cutaway bread loaf made with this flour. FIG 1D shows a
rule next to
the bread loaf, for purposes of scale. As apparent from FIG 1C and 1D, the
present bread has an
acceptable color, texture, and rise.
For comparison, a bread made with JulesTM gluten-free all purpose flour also
was
prepared. A photograph of this bread is shown in FIG. 1A. The JulesTM gluten-
free flour is
disclosed in U.S. Published Application No. 2009/0123627 Al. The recipe for
making the bread
calls for:
41/4 cup JulesTM gluten-free flour;
11A cup water;
4 tbl sugar;
2 tbl dry milk;
2 tsp salt;
21/2 butter;
2 tsp yeast; and
2 whole eggs.
A bread made with Pamela'STM Products gluten-free bread mix also was prepared.
A
photograph of this bread is shown in FIG. 1B. The recipe for making the bread
calls for:
1 bag (19 oz) Pamela's Mix;
1 packet yeast;
1/4 cup oil; and
2 whole eggs.
Properties of the three breads were compared by a blind assay. The weight
(grams) of
each loaf was measured, as was the volume (cc) of a quarter of the loaf. The
firmness of the
loaves was measured (grams) by applying a steady pressure from a probe to the
top of the loaves.
The resistance against the probe was measured before the probe penetrated the
top of the loaves.
The results shown in Table 1 were obtained:
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TABLE 1
JulesTM gluten-free Pamela' STM Products
Allergen-Free Bread
Bread Bread
Product of Example 1
Weight (g) 980.0 883.1
915.4
Volume (cc) 1274 1607
1801
Rel. Density (wt/vol) 0.769 0.550
0.504
Firmness (g) 5399 1429
1266
As evidenced in Table 1, the present allergen-free bread, even though it was
made
without eggs, has a lower density and firmness, compared to gluten-free
breads. This gives the
present allergen-free bread an appealing lighter texture. The lighter texture
of the present breads
is also evident by comparison of FIG. 1A, B, and C.
Example 2
In another example, an allergen-free vanilla cake was made as disclosed in
Example 4,
below. FIG. 2C shows a cake made with this flour. As apparent from FIG 2C, the
present
allergen-free cake has an acceptable color and rise.
For comparison, a cake was made with a gluten-free vanilla cake mix from
Namaste
Foods, LLC. The flour mix generally is made in a dedicated facility free of
gluten, wheat, soy,
corn, potato, peanuts, tree nuts, dairy, and casein. To prepare the vanilla
cake, 1 bag (26 oz) of
the cake mix was mixed with 3 eggs, V2 cup oil, and 1 cup water. A cake
prepared using this mix
is shown in FIG. 2A.
Another cake was made with a gluten-free vanilla cake mix from Arrowhead
Mills. The
mix is gluten-free and wheat-free and is made with rice flour, evaporated cane
juice, potato
starch, buttermilk solids, tapioca starch, baking powder, vanilla flavor, sea
salt, and xanthan gum.
The recipe for making cakes requires the contents of 1 box (20.9 oz), V2 cup
canola oil, 1 cup
water, and 2 eggs.
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Properties of a single layer of the three cakes were compared by a blind
assay. The
weight (grams) of each layer was measured, as was the volume (cc) of a quarter
of the layer. The
firmness of the cakes was measured (grams) by applying a steady pressure from
a probe to the
top of the cakes. The resistance against the probe was measured before the
probe penetrated the
top of the cakes. The results shown in Table 2 were obtained:
TABLE 2
Namaste Foods Cake Arrowhead Mills
Allergen-Free Vanilla
Cake Cake of
Example 4
Weight (g) 833.2 953.6
913.2
Volume (cc) 1354 1465
1419
Rel. Density (wt/vol) 0.615 0.651
0.644
Firmness (g) 931 1000 617
As evidenced in Table 2, the present allergen-free cake, even though it was
made without
eggs, has a comparable density and lower firmness, compared to gluten-free
cakes. This gives
the present allergen-free cakes an appealing lighter texture.
Example 3
The following example describes a recipe for allergen-free chocolate
chunk/chip cookies.
Representative chocolate chunk/chip cookies made using the present recipe are
depicted in
FIG. 3.
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Cookie Mix Cookie Flour
Ingredient Weight (lb) Ingredient Weight (lb)
Cookie Flour 0.66065 Tapioca Starch 0.45000
Baking Soda 0.01225 Potato Starch 0.27000
Salt (table) 0.01470 Brown Rice 0.20000
Pure Vanilla Powder 0.00625 Flour
Granulated Sugar 0.37700 Potato Flour 0.15000
Brown Sugar 0.27000 White Rice Flour 0.10000
Teff 0.10000
Pea Protein 0.10000
Xanthan Gum 0.01300
Materials Needed:
1 bag (1.3408 lb) Cookie Mix
1-2 bags (0.300 - 0.756 lb) of dairy free, soy free chocolate chunks/chips or
chunks
1 cup (2 sticks) (0.49335 lb) dairy free, soy-free butter or margarine,
softened
Egg substitute (2 egg equivalent): 0.09000 lb ground golden flax and 0.17740
lb water
Instructions:
1. Preheat oven to 325 F.
2. In a medium size bowl, beat butter, and egg substitute with a hand mixer or
by another
means of mixing.
3. Using a fork, gradually add cookie mix and mix ingredients together
thoroughly. Do not
beat with hand mixer. Keep mixing until completely blended. Do not add
additional
water.
4. Stir in the chocolate chunks/chips or chunks.
5. Drop by rounded tablespoon onto ungreased baking sheets. Press and flatten
with the
bottom of the spoon.
6. Bake for 12-15 minutes or until golden brown.
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7. Cool on baking sheets for 2 minutes.
8. Remove to wire racks to cool completely.
Makes about 4 dozen cookies.
High Altitude: No change.
Example 4
The following example describes a recipe for allergen-free vanilla cakes. A
representative vanilla cake made using the present recipe is depicted in FIG.
2C.
Vanilla Cake Mix Cake Flour
Ingredient Weight (lb) Ingredient Weight
(lb)
Cake Flour 0.61000 Tapioca Starch
0.45000
Granulated Sugar 0.58020 Potato Starch
0.27000
Powdered Rice Milk Base 0.08770 Brown Rice
0.20000
Baking Powder 0.03285 Flour
Salt (table) 0.00810 Potato Flour
0.15000
Cream of Tartar 0.00780 White Rice Flour
0.10000
Pure Vanilla Powder 0.00625 Teff
0.10000
Dextrose, Titanium 0.00500 Pea Protein
0.10000
Dioxide Xanthan Gum
0.01300
Materials Needed:
1 bag (1.33790 parts) Vanilla Cake Mix
Egg substitute (2 egg equivalent): 0.09000 lb ground golden flax and 0.17740
lb water
1/2 cup all soy-free shortening (0.17820 lb)
1 cup (0.52280 lb) water
Instructions:
1. Preheat oven to 300 F.
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2. Cut the soy-free shortening until fine crumbs are formed and place in a
medium size
bowl.
3. Add egg substitute and beat with a hand mixer.
4. Gradually beat in flour mixture at a low speed for I minute, then high for
3 minutes,
scraping the bowl frequently.
5. Using two 9"x9" inch square/round pans or one 9"x13" pan spray with non-
sticking
cooking spray.
6. Pour batter into pan and spread evenly with spatula. The batter may seem
heavier to
spread.
7. Bake for 35-40 minutes or until baked through.
8. Check doneness by placing toothpick in the center of the cake. If the dough
pulls
through on the toothpick, add additional time until no dough remains on the
toothpick.
9. Cool 5 minutes before removing from cake pan.
10. Invert to remove from pan and place on wire rack.
11. Cool completely. Add frosting.
Makes 1 layer cake. 12 servings.
High Altitude: No change.
Variation:
Coconut Cake: add 1/4 tsp coconut extract.
Lemon Cake: add 1 TBSP grated lemon zest, 1/2 cup fresh lemon juice. Decrease
water to 1/4 cup.
Vanilla Cupcakes:
Instructions:
1. Follow the directions listed above.
2. Instead of using a cake pan, use a muffin pan.
3. Using a standard muffin pan, fill in each muffin mold until V2 full.
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4. Bake for 20-25 minutes or until baked through.
5. Cool 5 minutes before removing from muffin pan.
6. Cool completely. Add frosting.
Makes 12 cupcakes.
High Altitude: No change.
Example 5
The following example describes a recipe for allergen-free chocolate cakes.
Chocolate Cake Mix Cake Flour
Ingredient Weight (lb.) Ingredient
Weight (lb.)
Cake Flour 0.61000 Tapioca Starch
0.45000
Granulated Sugar 0.58020 Potato Starch
0.27000
Powdered Rice Milk Base 0.08770 Brown Rice
0.20000
Cocoa Powder 0.07000 Flour
Baking Powder 0.03285 Potato Flour
0.15000
Salt (table) 0.00810 White Rice Flour
0.10000
Cream of Tartar 0.00780 Teff
0.10000
Pure Vanilla Powder 0.00625 Pea Protein
0.10000
Xanthan Gum
0.01300
Materials Needed:
1 bag (1.40590 lb) Chocolate Cake Mix
Egg substitute (2 egg equivalent): 0.09000 lb ground golden flax and 0.17740
lb water
1/2 cup (0.17820 lb) all soy-free shortening
1 cup (0.52280 lb) water
Instructions:
1. Preheat oven to 300 F.
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2. Cut the soy-free shortening until fine crumbs are formed and place in a
medium size
bowl.
3. Add egg substitute and beat with hand mixer.
4. Gradually beat in flour mix at a low speed for 1 minute, then on high for 3
minutes,
scraping the bowl frequently.
5. Using two 9"x9" inch square/round pans or one 9"x13" pan spray with non-
sticking
cooking spray.
6. Pour batter into pan and spread evenly with spatula. Batter may seem
heavier to
spread.
7. Bake for 35-40 minutes or until baked through.
8. Check doneness by placing toothpick in the center of the cake. If dough
pulls through
on the toothpick, add additional time until no dough remains on the toothpick.
9. Cool 5 minutes before removing from cake pan.
10. Invert to remove from pan and place on wire rack.
11. Cool completely. Add frosting.
Makes 1 layer cake. 12 servings.
High Altitude (3500-6500 ft.): No change.
Chocolate Cupcakes:
Instructions:
1. Follow the directions listed above.
2. Instead of using a cake pan, substitute for a muffin pan.
3. Using a standard muffin pan, fill in each muffin mold until V2 full.
4. Bake for 20-25 minutes or until baked through.
5. Cool 5 minutes before removing from muffin pan.
6. Cool completely. Add frosting.
Makes 12 cupcakes.
High Altitude (3500-6500 ft.): No change.
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Example 6
The following example describes a recipe for allergen-free muffins.
Representative
muffins prepared by the present recipe are depicted in FIG. 4.
Muffin Mix Muffin Flour
Ingredient Weight (lb) Ingredient
Weight (lb)
Muffin Flour 0.51720 Tapioca Starch
0.45000
Baking Powder 0.03215 Potato Starch
0.27000
Salt (table) 0.01570 Brown Rice
0.20000
Granulated Sugar 0.12640 Flour
Powdered Rice Milk Base 0.53475 Potato Flour
0.15000
White Rice Flour
0.10000
Teff
0.10000
Pea Protein
0.10000
Xanthan Gum
0.01300
Materials Needed:
1 bag (1.22620 lb) Muffin Mix
Egg substitute (2 egg equivalent): 0.09000 lb ground golden flax and 0.17740
lb water
% cup (0.29540 lb) canola oil
1Y2 cup (0.77950 lb) water
Instructions:
1. Preheat oven to 320 F.
2. Beat oil and egg substitute.
3. Gradually add mix and beat.
4. Grease muffin pan or spray with non-stick cooking spray.
5. Using a standard muffin pan, fill in each muffin mold until 2A full.
6. Bake for 25-30 minutes or until baked through.
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7. Check doneness by placing toothpick in center of muffin. If the dough
pulls through on the
toothpick, add additional time until no dough remains on the toothpick.
8. Cool 5 minutes before removing from muffin pan.
9. Remove to wire racks to cool completely.
Makes about 12 medium muffins.
High Altitude: No change.
Variation:
= Apple: add 2 cups shredded apple, and replace water with applesauce or
apple juice.
= Banana: add 2 cups ripe mashed bananas.
= Blueberry: add 2 cups fresh or frozen blueberries.
= Berry: add 1 cup each fresh or frozen raspberries and blackberries.
= Carrot Raisin: add 2 cups shredded carrots and 1 cup raisons.
= Chocolate Chip: add 2 cups dairy free, soy free chocolate chips or
chunks.
= Cinnamon Sugar: add 1/4 cup sugar and 1/2 tsp cinnamon. For topping, mix
1/4 cup sugar and
% tsp cinnamon in small bowl. Immediately dip the top of the muffin with 1/2
cup melted
dairy free, soy free butter or margarine, then top with the sugar-cinnamon
mixture.
= Dried Cranberry Apple: add 2 cups shredded apple and 1/2 cup dried
cranberries.
= Poppy Seed: add 1/2 tsp poppy seeds per muffin.
= Pumpkin Raisin: add 15 oz. can pumpkin, 1/2 tsp cinnamon, 1/4 tsp nutmeg,
and 1 cup raisins.
= Tropical: substitute 10.5 oz. coconut milk for water, add 2 cups dried diced
tropical fruit, and
add 1 cup shredded coconut.
= Zucchini: add 2 cups shredded zucchini.
Example 7
The following example describes a recipe for an allergen-free baking mix and
baked
products produced with the mix.
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Baking Mix Baking Flour
Ingredient Weight (lb.) Ingredient Weight
Pancake and Baking Flour 1.86240 (lb.)
Rice Milk Powder 0.10450 White Rice Flour
0.93120
Granulated Sugar 0.05440 Potato Starch
0.20660
Baking Powder 0.03100 Tapioca Flour
0.11460
Salt (table) 0.01560 Xanthan Gum
0.00700
Baking Soda 0.01250
Pancakes:
1 V3 cup (2.08040 lb) Baking Mix
Egg substitute (1 egg equivalent): 0.04500 lb ground golden flax and 0.08870
lb water
3/4 cup (0.37790 lb) water
1 TBSP (0.05470 lb) canola oil
Instructions:
1. Using an electric hand mixer, mix all ingredients.
2. Spray griddle with non-stick cooking oil.
3. Pour 3/4 cup batter onto a pre-heated, lightly oiled griddle at medium-low
heat.
4. Flip and cook approximately 45 seconds.
5. Serve immediately with maple syrup or fruit preserves.
Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen.
To reheat, remove
the wrapping and microwave pancakes wrapped in a paper towel until hot,
approximately one
minute.
For variety add one or more of the following: 1 tsp. ground cinnamon, 1/2 tsp.
ground ginger or
nutmeg, 1/2 cup raisins or other dried fruit (chopped), 1/2 cup chopped nuts,
1/2 cup coconut, 1/2 cup
grated fresh apple.
Makes six- 4 inch pancakes.
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High Altitude: No change.
Waffles:
11/3 cup (2.08040 lb) Baking Mix
Egg substitute (1 egg equivalent): 0.04500 lb ground golden flax and 0.08870
lb water
% cup (0.37790 lb) water
1 TBSP (0.05470 lb) canola oil
Instructions:
1. Using an electric hand mixer, mix all ingredients.
2. Pour 1/2 cup batter onto a pre-heated, non-stick waffle maker.
3. Follow waffle maker timer instructions for best results.
4. Serve immediately with maple syrup or fruit preserves.
Extra waffles can be cooked, cooled, and then wrapped in plastic and frozen.
To reheat, remove the
wrapping and microwave waffles wrapped in a paper towel until hot,
approximately one minute.
Makes six- 4 inch waffles.
High Altitude: No change.
Crêpes:
1 Y3 cup (2.08040 lb) Baking Mix
Egg substitute (1 egg equivalent): 0.04500 lb ground golden flax and 0.08870
lb water
% cup (0.37790 lb) water
1 TBSP (0.05470 lb) canola oil
1/2 tsp (0.00925 lb) granulated sugar
V2 tsp (0.01425 lb) vanilla extract
Instructions:
1. Using an electric hand mixer, mix all ingredients.
2. Heat 8-inch non-stick skillet.
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3. Pour 3/4 cup batter onto the skillet and move your wrist in a circular
pattern to coat the
pan with a thin even layer of batter.
4. Cook for about 1 minute or until the first side browns lightly.
5. Flip and cook 45 minutes to 1 minute longer.
6. Remove to a plate and repeat with remaining batter.
7. Fill with jam, honey, sugar, chocolate hazelnut spread, peanut
butter, or bananas.
Extra crêpes can be cooked, cooled, and then wrapped in plastic and frozen. To
reheat, remove the
wrapping, and microwave wrapped in a paper towel until hot, approximately one
minute.
Makes six to eight crêpes.
High Altitude: No change.
Example 8
The following example describes a recipe for an allergen-free pizza crust and
pizza.
Pizza Crust Mix
Ingredient Weight (lb.)
White Rice Flour 0.63050
Tapioca Flour 0.25800
Teff 0.15570
Arrowroot Starch 0.11410
Granulated Sugar 0.08350
Salt (table) 0.02640
Xanthan Gum 0.02740
Molasses Powder 0.01500
Vinegar Powder 0.00900
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Materials Needed:
1 bag (1.46530 lb) Pizza Crust Mix
Egg substitute (3 egg equivalent): 0.13500 lb ground golden flax and 0.26610
lb water
4 TBSP (0.11055 lb) olive oil (plus oil for pans)
1V2 cup (0.77330 lb) warm water
1 packet (0.01640 lb) active yeast
White rice flour (dusting)
Instructions:
1. Preheat oven to 400 F.
2. With electric hand mixer, beat the water, oil, and egg substitute.
3. Add 1 cup mix and yeast and beat on medium speed for 30 seconds.
4. Add remaining mix and beat on medium-high speed for 2 minutes. The dough
will be
stiff and sticky.
5. In a 14" pizza pan or two medium size pizza pans drizzle the bottom and
sides with oil.
6. Dust rolling pin with white rice flour and roll out pizza on pizza pan.
7. Drizzle the top with oil and form edges to the outer shape of the pan.
8. Bake crust until the top is set and bottom begins to brown, 8-12 minutes
depending on the
thickness.
9. Remove from the oven, and top as desired.
10. Return to the oven and bake for an additional 6-10 minutes, until bottoms
are browned
and toppings are cooked.
Makes one 14" pizza or two size medium pizzas, 12 to 16 slices.
High Altitude: No change.
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Example 9
The following example describes a recipe for an allergen-free pie crust.
Pie Crust Mix Pie Crust Flour
Ingredient Weight (lb) Ingredient
Weight (lb)
Pie Crust Flour 1.31880 White Rice Flour
0.61000
Granulated Sugar 0.22000 Potato Starch
0.32180
Vinegar Powder 0.01600 Brown Rice
0.12700
Flour
Salt (table) 0.01000 Xanthan Gum
0.26000
Materials Needed:
1 bag (1.56480 lb) Pie Crust Mix
Egg substitute (2 egg equivalent): 0.09000 lb ground golden flax and 0.17740
lb water
1 cup (0.35640 lb) all soy-free shortening
1 cup (0.52280 lb) ice cold water
% cup (0.25960 lb) white rice flour (for rolling dough)
Instructions:
1. Preheat oven to 400 F.
2. Cut the soy-free shortening until fine crumbs are formed.
3. Add egg substitute and water.
4. Gradually add mix and combine using fork until combined.
5. Form into a dough ball. Do not handle dough that much after liquid has
been added and a
ball is formed.
6. Cover with cling wrap and chill in refrigerator for 20 minutes.
7. Sprinkle wax paper with white rice flour and place chilled dough in center.
8. Roll out to appropriate size.
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9. Lift wax paper and carefully invert over pie plate and peel away paper.
10. Prick the bottom and sides of crust with fork.
11. Place a cake pan (upside down) inside to keep dough from bubbling. Place
in oven on lowest
rack and bake 10 minutes by itself before adding filling.
12. Add filling.
13. Rollout additional dough for top crust. Put over filling and pinch edges.
14. Reduce oven temperature to 350 F. Bake 12-15 minutes until set and
beginning to turn
golden.
15. Cool 5 minutes, and invert to serve.
Makes one 9" pie.
High Altitude: No change.
Time Saver Tip: Pie Crust can be made in advance, rolled out, and frozen in
freezer safe pie pans.
Simply cover with cling wrap and place in freezer. Thaw crust prior to baking.
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Example 10
The following example describes a recipe for allergen-free bread products.
White Bread Mix or Roll Mix
Ingredient Weight (lb)
Potato Starch 0.45000
Tapioca Flour 0.40000
White Rice Flour 0.35000
Cornstarch 0.30000
Granulated Sugar 0.11420
Teff 0.06740
Baking Powder 0.05000
Powdered Rice Milk Base 0.04300
Vinegar Powder 0.04000
Molasses Powder 0.04000
Salt (table) 0.03055
Xanthan Gum 0.01300
Materials Needed:
1 bag (1.25980 lb) Bread Mix
1 packet (0.01640 lb) yeast
1 cup, plus 1 TBSP (0.55885 lb) warm water
'A cup (0.10430 lb) canola oil
Egg substitute (2 egg equivalent): 0.09000 lb ground golden flax and 0.17740
lb water
Oven Baking:
1. Remove yeast packet and place in medium size mixing bowl. Add bread
mix. Wisk
yeast and bread mix thoroughly.
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2. In a separate bowl, beat egg substitute, canola oil, and warm water
using a hand mixer.
3. Gradually add bread mix/yeast and beat for 3 minutes on medium/high.
4. Using an 8"x4" non-stick loaf pan, grease pan or spray with non-
sticking cooking spray.
5. Pour batter into pan and spread evenly with spatula.
6. Place dough filled pan in warm oven. About 1 hour.
7. Remove pan from oven and increase oven temperature to 350 F.
8. Once temperature reaches 350 F, place dough filled pan back in oven.
9. Bake for 25-30 minutes or until baked through.
10. Check doneness by placing toothpick in the center of the cake. If the
dough pulls
through on the toothpick, add additional time until no dough remains on the
toothpick.
11. Cool 5 minutes before removing from loaf pan.
12. Invert to remove from pan and place on wire rack.
13. Cool completely before slicing.
Bread Maker:
1. Pour warm water, canola oil, and eggs replacer into a bread maker.
2. Add bread mix and yeast.
3. Set machine on white bread and medium setting. Do not use gluten-free
setting.
4. Start machine and scrape down sides and corners of pan while the dough
is mixing.
5. Oven temperatures can vary. During the last 30 minutes, check bread to
insure it does not
over bake. If the bread gets too dark, remove early from the bread machine.
6. After baking, remove from pan and let cool before slicing.
Makes 1 loaf white bread.
High Altitude: Use 1 cup (0.52280 lb) water.
Variations:
= Cinnamon Bread: Use the Oven Baking recipe only. In a separate bowl,
combine 2 tsp
cinnamon and 'A cup sugar. Fold cinnamon mixture into dough approximately
three
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times to create cinnamon swirls. Let the dough rest in a pan for one hour and
bake as
indicated above.
= Croutons: Cut slices of allergen-free bread into small squares and bake
on a cookie sheet
for additional two hours in a 200 F oven. Cut larger, thinner pieces to make
to make
toasts for appetizers.
= Herb Bread: Add 2 tsp. Italian herbs and V2 tsp onion powder.
= Three Seed Bread (peanut- and tree nut-free): add 2 TBSP sesame seeds, 2
TBSP
sunflower seeds, and 1 TBSP poppy seeds.
Example 11
The following example describes a recipe for an allergen-free pizza crust and
pizza.
Pizza Crust Mix
Ingredient Weight (oz)
White Rice Flour 11.032
Powdered Rice Milk 2.100
Brown Rice Flour 2.000
Cane Sugar 1.000
Salt 0.300
Baking Powder 0.200
Molasses Powder 0.200
Powdered Sugar 0.150
Methylcellulose 0.006
Yeast Packet 0.262
Materials Needed:
3% cups Pizza Crust Mix
3 TBSP olive oil
11/3 cup warm water
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Instructions:
1. Preheat oven to 400 F.
2. With electric hand mixer, beat the water and oil.
3. Add 1 cup mix and yeast and beat on medium speed for 30 seconds.
4. Add remaining mix and beat on medium-high speed for 2 minutes. The dough
will be
stiff and sticky.
5. In a 14" pizza pan or two medium size pizza pans drizzle the bottom and
sides with oil.
6. Dust rolling pin with white rice flour and roll out pizza on pizza pan.
7. Drizzle the top with oil and form edges to the outer shape of the pan.
8. Bake crust until the top is set and bottom begins to brown, 8-12 minutes
depending on the
thickness.
9. Remove from the oven, and top as desired.
10. Return to the oven and bake for an additional 6-10 minutes, until bottoms
are browned
and toppings are cooked.
Makes one 14" pizza or two size medium pizzas, 12 to 16 slices.
High Altitude: No change.
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Example 12
The following example describes a recipe for allergen-free white cakes and
cupcakes.
White Cake and Cupcakes Mix
Ingredient Weight (oz) Parts
Granulated sugar 9.80 9.800
White rice flour 7.55 7.550
Aluminum free baking powder 1.80 1.800
Brown rice flour 1.40 1.400
Tapioca flour 0.60 0.600
Natural vanilla flavor 0.30 0.300
Xanthan gum 0.20 0.200
Sea salt 0.15 0.150
Cream of tartar 0.12 0.120
Dextrose, titanium dioxide 0.08 0.080
or
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Ingredient Weight (oz) Parts
Granulated sugar 9.80 9.800
White rice flour 7.45 7.450
Aluminum free baking powder 1.80 1.800
Brown rice flour 1.40 1.400
Tapioca flour 0.60 0.600
Natural vanilla flavor 0.30 0.300
Xanthan gum 0.20 0.200
Sea salt 0.15 0.150
Cream of tartar 0.12 0.120
Cornstarch 0.10 0.100
Dextrose, titanium dioxide 0.08 0.080
Natural vanilla flavor is optional.
Materials Needed:
33/4 cups (3.750 parts) white cake mix
% cup (0.333 parts) soy-free shortening
11/4 cups (1.250 parts) rice milk 1/4 cups (0.250 parts) club soda
Instructions:
1. Preheat oven to 350 F.
2. Cut the soy-free shortening until fine crumbs are formed and place in a
medium size
bowl.
3. Gradually beat in flour mixture at a low speed for 1 minute, then high for
3 minutes,
scraping the bowl frequently.
4. Using two 9" x 9" inch square/round pans or one 9" x 13" pan spray with non-

sticking cooking spray.
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5. Pour batter into pan and spread evenly with spatula. The batter may seem
heavier to
spread.
6. Bake for 25-30 minutes or until baked through.
7. Check doneness by placing toothpick in the center of the cake. If the
dough pulls
through on the toothpick, add additional time until no dough remains on the
toothpick.
8. Cool 5 minutes before removing from cake pan.
9. Invert to remove from pan and place on wire rack.
10. Cool completely. Add frosting.
Makes 1 layer cake or 12 servings.
High Altitude: No change.
The following example describes a recipe for allergen-free chocolate cakes and
cupcakes.
Chocolate Cake Mix
Ingredient Weight (oz) Parts
Granulated Sugar 9.80 9.800
White rice flour 7.90 7.900
Aluminum free baking powder 1.80 1.800
Cocoa (processed with alkali) 1.00 1.000
Brown rice flour 0.50 0.500
Tapioca flour 0.20 0.200
Natural vanilla flavor 0.30 0.300
Xanthan gum 0.20 0.200
Cream of tartar 0.15 0.150
Sea salt 0.15 0.150
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Natural vanilla flavor is optional.
Materials Needed:
31/4 cups (3.750 parts) chocolate cake mix
1/3 cup (0.500 parts) soy-free shortening
1% cups (0.333 parts) rice milk
1/4 cup (0.250 parts) club soda
Instructions:
1. Preheat oven to 350 F.
2. Cut the soy-free shortening until fine crumbs are formed and place in a
medium size
bowl.
3. Gradually beat in flour mix at a low speed for 1 minute, then on high for 3
minutes,
scraping the bowl frequently.
4. Using two 9"x9" inch square/round pans or one 9"x13" pan spray with non-
sticking
cooking spray.
5. Pour batter into pan and spread evenly with spatula. Batter may seem
heavier to
spread.
6. Bake for 35-40 minutes or until baked through.
7. Check doneness by placing toothpick in the center of the cake. If dough
pulls through
on the toothpick, add additional time until no dough remains on the toothpick.
8. Cool 5 minutes before removing from cake pan.
9. Invert to remove from pan and place on wire rack.
10. Cool completely. Add frosting.
Makes 1 layer cake or 12 servings.
High Altitude (3500-6500 ft.): No change.
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Example 13
The following example describes a recipe for allergen-free muffins.
Muffin Mix
Ingredient Weight (oz) Parts
White rice flour 10.38 10.380
Granulated sugar 2.30 2.300
Aluminum free baking powder 1.70 1.700
Brown rice flour 1.20 1.200
Sodium bicarbonate 0.18 0.180
Xanthan gum 0.18 0.180
Natural vanilla flavor 0.16 0.160
Sea salt 0.10 0.100
Natural vanilla flavor is optional.
Materials Needed:
31/4 cups (3.250 parts) muffin mix
'A cup (0.333 parts) canola oil
11/4 cups (1.250 parts) rice milk
11/4 cups (1.250 parts) water
2 Tbls. (0.115 parts) club soda.
Instructions:
1. Preheat oven to 350 F.
2. Beat oil.
3. Gradually add mix and beat.
4. Grease muffin pan or spray with non-stick cooking spray.
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5. Using a standard muffin pan, fill in each muffin mold until % full.
6. Bake for 10-12 minutes or until baked through.
7. Check doneness by placing toothpick in center of muffin. If the dough
pulls through on the
toothpick, add additional time until no dough remains on the toothpick.
8. Cool 5 minutes before removing from muffin pan.
9. Remove to wire racks to cool completely.
Makes about 12 medium muffins.
High Altitude: No change.
Variation:
= Apple: add 2 cups shredded apple, and replace water with applesauce or apple
juice.
= Banana: add 2 cups ripe mashed bananas.
= Blueberry: add 2 cups fresh or frozen blueberries.
= Berry: add 1 cup each fresh or frozen raspberries and blackberries.
= Carrot Raisin: add 2 cups shredded carrots and 1 cup raisons.
= Chocolate Chip: add 2 cups dairy free, soy free chocolate chips or chunks.
= Cinnamon Sugar: add 1/4 cup sugar and 1/2 tsp cinnamon. For topping, mix
1/4 cup sugar and
3/4 tsp cinnamon in small bowl. Immediately dip the top of the muffin with 1/2
cup melted
dairy free, soy free butter or margarine, then top with the sugar-cinnamon
mixture.
= Dried Cranberry Apple: add 2 cups shredded apple and 1/2 cup dried
cranberries.
= Poppy Seed: add 1/2 tsp poppy seeds per muffin.
= Pumpkin Raisin: add 15 oz. can pumpkin, 1/2 tsp cinnamon, 1/4 tsp
nutmeg, and 1 cup raisins.
= Tropical: substitute 10.5 oz. coconut milk for water, add 2 cups dried
diced tropical fruit, and
add 1 cup shredded coconut.
= Zucchini: add 2 cups shredded zucchini.
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Example 14
The following example describes a recipe for an allergen-free brownie.
Brownie Mix
Ingredient Weight (oz) Parts
Chocolate chips or chunks 1.85 1.850
Granulated sugar 6.50 6.500
White rice flour 4.32 4.320
Brown sugar 0.75 0.750
Cocoa (processed with alkali) 0.45 0.450
Aluminum free baking powder 0.18 0.180
Tapioca flour 0.15 0.150
Xanthan gum 0.15 0.150
Brown rice flour 0.10 0.100
Sodium bicarbonate 0.10 0.100
Natural vanilla flavor 0.10 0.100
Sea salt 0.10 0.100
Natural vanilla flavor is optional.
Materials Needed:
2 cups (2.000 parts) Brownie Mix
1/4 cup (0.250 parts) Canola oil
'A cup (0.750 parts) rice milk
Instructions:
Mix and bake at 350 F for 25-30 minutes.
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Example 15
The following example describes a recipe for allergen-free cornbreads.
Cornbread and Muffin Mix
Ingredient Weight (oz) Parts
Cornmeal 5.15 5.150
Granulated sugar 4.10 4.100
Tapioca flour 1.45 1.450
White rice flour 1.15 1.150
Cornstarch 1.10 1.100
Aluminum free baking powder 0.90 0.900
Potato starch 0.20 0.200
Xanthan gum 0.20 0.200
Natural vanilla flavor 0.15 0.150
Sea salt 0.10 0.100
Natural vanilla flavor is optional.
Materials Needed:
23/4 cups (2.750 parts) Cornbread and Muffin Mix
V2 cup (0.500 parts) melted dairy free, soy-free butter
3/4 cup (0.275 parts) rice milk
2 Tbls. (0.115 parts) club soda.
Instructions:
Mix and bake at 400 F for 25-30 minutes.
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Example 16
The following example describes a recipe for allergen-free breads.
Bread Mix or Roll Mix
Ingredient Weight (oz) Parts
Potato starch 3.8000 3.8000
White rice flour 3.9400 3.9400
Tapioca flour 2.7500 2.7500
Granulated sugar 1.8500 1.8500
Cornstarch 1.5000 1.5000
Aluminum free baking powder 1.5000 1.5000
Brown rice flour 1.0000 1.0000
Powdered rice milk 0.6500 0.6500
Salt (table) 0.6000 0.6000
Potato flour 0.2000 0.2000
Molasses powder 0.2000 0.2000
Xanthan gum 0.1500 0.1500
Methylcellulose F4M 0.1000 0.1000
Yeast 0.2624 0.2624
Materials Needed:
4 cups (4.000 parts) Bread Mix
3/4 cup (0.250 parts) canola oil
13/4 cup (0.750 parts) warm water
Oven Baking:
1. Remove yeast packet and place in medium size mixing bowl. Add bread mix.
Wisk
yeast and bread mix thoroughly.
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2. In a separate bowl, beat canola oil and warm water using a hand mixer.
3. Gradually add bread mix/yeast and beat for 3 minutes on medium/high.
4. Using an 8" x 4" non-stick loaf pan, grease pan or spray with non-
sticking cooking spray.
5. Pour batter into pan and spread evenly with spatula.
6. Place dough filled pan in warm oven. About 1 hour.
7. Remove pan from oven and increase oven temperature to 350 F.
8. Once temperature reaches 350 F, place dough filled pan back in oven.
9. Bake for 25-30 minutes or until baked through.
10. Check doneness by placing toothpick in the center of the cake. If the
dough pulls
through on the toothpick, add additional time until no dough remains on the
toothpick.
11. Cool 5 minutes before removing from loaf pan.
12. Invert to remove from pan and place on wire rack.
13. Cool completely before slicing.
Bread Maker:
1. Pour warm water and canola oil into a bread maker.
2. Add bread mix and yeast.
3. Set machine on white bread and medium setting. Do not use gluten-free
setting.
4. Start machine and scrape down sides and corners of pan while the dough
is mixing.
5. Oven temperatures can vary. During the last 30 minutes, check bread to
insure it does not
over bake. If the bread gets too dark, remove early from the bread machine.
6. After baking, remove from pan and let cool before slicing.
Makes 1 loaf white bread.
High Altitude: Use 1 cup (0.52280 lb) water.
Variations:
= Cinnamon Bread: Use the Oven Baking recipe only. In a separate bowl,
combine 2 tsp
cinnamon and V2 cup sugar. Fold cinnamon mixture into dough approximately
three
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times to create cinnamon swirls. Let the dough rest in a pan for one hour and
bake as
indicated above.
= Croutons: Cut slices of allergen-free bread into small squares and bake
on a cookie sheet
for additional two hours in a 200 F oven. Cut larger, thinner pieces to make
to make
toasts for appetizers.
= Herb Bread: Add 2 tsp. Italian herbs and 1/2 tsp onion powder.
= Three Seed Bread (peanut- and tree nut-free): add 2 TBSP sesame seeds, 2
TBSP
sunflower seeds, and 1 TBSP poppy seeds.
Example 17
The following example describes a recipe for an allergen-free pizza crust and
pizza.
Pizza Crust Mix
Ingredient Weight (oz) Parts
White rice flour 12.960 12.960
Aluminum free baking powder 1.600 1.600
Brown rice flour 1.000 1.000
Granulated sugar 0.600 0.600
Tapioca flour 0.600 0.600
Sea salt 0.300 0.300
Powdered rice milk 0.400 0.400
Molasses powder 0.250 0.250
Xanthan gum 0.220 0.220
Vinegar 0.060 0.060
Yeast 0.262 0.262
Materials Needed:
4 cups (4.000 parts) Pizza Crust Mix
1/4 cup + 1 TBSP (0.313 parts) olive oil
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1/4 cup (0.250 parts) rice milk
1% cups (1.750 parts) warm water
Instructions:
1. Form pizza dough into ball.
2. Using rolling pin, roll dough onto pizza crust pan rotating until the even
rolled to the
edges.
3. Brush olive oil over pizza dough before baking.
4. Bake at 300 F for 15-20 minutes.
5. Remove from oven. Increase baking temperature to 350 F. Add toppings and
bake for 8-
10 minutes, depending on the thickness.
Makes two medium size or one large pizza.
High Altitude: No change.
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Example 18
The following example describes a recipe for allergen-free chocolate chip
cookies,
oatmeal raisin cookies, and sugar cookies.
Chocolate Chip Cookie Mix
Ingredient Weight (oz.) Parts
Chocolate chips or chunks (evaporated cane 3.56 3.560
sugar, chocolate liquor, non-dairy cocoa butter)
Granulated sugar 3.20 3.200
Brown sugar 2.30 2.300
Tapioca flour 1.89 1.890
Potato flour 1.38 1.380
White rice flour 0.92 0.920
Aluminum free baking powder 0.40 0.400
Brown rice flour 0.16 0.160
Potato starch 0.14 0.140
Xanthan gum 0.15 0.150
Natural vanilla flavor 0.15 0.150
Natural vanilla flavor is optional.
Materials Needed:
2 cups (2.000 parts) chocolate chip cookie mix
1/2 cup (0.500 parts) chocolate chip
1/2 cup (0.500 parts) dairy free, soy-free butter (room temperature)
1/4 cup (0.250 parts) water
Instructions:
1. Preheat oven to 350 F.
2. Spray cookie sheet with non-stick cooking spray.
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3. In medium size bowl, mix dry and wet ingredients together using fork until
cookie dough
is formed.
4. Using the palm of the hands roll cookie dough for each and flatten on
cookie sheet. Since
these are cookies are free of gluten and eggs, they do not naturally spread
when baked.
5. Bake at 350 F.
High Altitude: No change.
Oatmeal Raisin Cookie Mix
Ingredient Weight (oz.) Parts
Tapioca flour 3.20 3.200
Oats 2.90 2.900
Potato flour 2.34 2.340
Raisins 2.60 2.600
Brown sugar 2.30 2.300
Granulated sugar 1.75 1.750
White rice flour 1.56 1.560
Aluminum free baking powder 0.40 0.400
Brown rice flour 0.10 0.100
Potato starch 0.25 0.250
Xanthan gum 0.15 0.150
Natural vanilla flavor 0.15 0.150
Molasses powder 0.10 0.100
Sodium bicarbonate 0.10 0.100
Sea Salt 0.10 0.100
Ground cinnamon 0.05 0.050
Natural vanilla flavor is optional.
Materials Needed:
3 cups (3.000 parts) Oatmeal Raisin Cookie Mix
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1/2 cup (0.500 parts) dairy free, soy-free butter (room temperature)
1/4 cup (0.250 parts) water
1/4 cup (0.250 parts) lemon-lime soda
Instructions:
1. Preheat oven to 350 F.
2. Spray cookie sheet with non-stick cooking spray.
3. In medium size bowl, mix dry and wet ingredients together using fork until
cookie dough
is formed.
4. Using the palm of the hands roll cookie dough for each and flatten on
cookie sheet. Since
these are cookies are free of gluten and eggs, they do not naturally spread
when baked.
5. Baked at 350 F.
High Altitude: No change.
Sugar Cookie Mix
Ingredient Weight (oz.) Parts
Granulated sugar 7.0000 7.0000
Tapioca flour 3.6600 3.6600
Potato flour 2.5000 2.5000
White rice flour 1.6000 1.6000
Aluminum free baking powder 0.4000 0.4000
Brown rice flour 0.3000 0.3000
Potato starch 0.2500 0.2500
Natural vanilla flavor 0.1500 0.1500
Sodium bicarbonate 0.1000 0.1000
Xanthan gum 0.1500 0.1500
Dextrose, titanium dioxide 0.0400 0.0400
Sea salt 0.1000 0.1000
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Natural vanilla flavor is optional.
Materials Needed:
23/4 cups (2.750 parts) Sugar Cookie Mix
1/2 cup (0.500 parts) dairy free, soy-free butter (room temperature)
1/2 cup (0.500 parts) water
Instructions:
1. Preheat oven to 350 F.
2. Spray cookie sheet with non-stick cooking spray.
3. In medium size bowl, mix dry and wet ingredients together using fork until
cookie dough
is formed.
4. Using the palm of the hands roll cookie dough for each and flatten on
cookie sheet. Since
these are cookies are free of gluten and eggs, they do not naturally spread
when baked.
5. Baked at 350 F.
High Altitude: No change.
The following components can be mixed to make cookie cutter cookies:
23/4 cups (2.750 parts) Sugar Cookie Mix
1/2 cup (0.500 parts) butter flavored shortening
1/2 cup (0.500 parts) water
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Example 19
The following example describes a recipe for allergen-free pancakes, waffles,
crepes.
Pancake / Waffle / Crepe Mix
Ingredient Weight (lb.) Parts
White rice flour 10.90 10.900
Granulated sugar 0.90 0.900
Powdered rice milk 1.45 1.450
Aluminum free baking powder 0.75 0.750
Brown rice flour 0.60 0.600
Salt 0.30 0.300
Sodium bicarbonate 0.25 0.250
Xanthan gum 0.10 0.100
Pancakes:
1 cup (1.000 parts) Pancake / Waffle / Crepe Mix
1 tbls (0.063 parts) canola oil
3/4 cup (0.750 parts) rice milk
2 tbls (0.125 parts) water
Instructions:
1. Using an electric hand mixer, mix all ingredients.
2. Spray griddle with non-stick cooking oil.
3. Pour IA cup batter onto a pre-heated, lightly oiled griddle at medium heat.
4. Flip and cook approximately 45 seconds.
5. Serve immediately with maple syrup or fruit preserves.
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Extra pancakes can be cooked, cooled, and then wrapped in plastic and frozen.
To reheat,
remove the wrapping and microwave pancakes wrapped in a paper towel until hot,
approximately
one minute.
For variety add one or more of the following: 1 tsp. ground cinnamon, 1/2 tsp.
ground ginger or
nutmeg, 1/2 cup raisins or other dried fruit (chopped), 1/2 cup chopped nuts,
1/2 cup coconut, 1/2 cup
grated fresh apple.
Makes four 4 inch pancakes.
Waffles:
11/4 cups (1.250 parts) Pancake / Waffle / Crepe Mix
1 tbls (0.063 parts) canola oil
1 cup (1.000 parts) rice milk
Instructions:
1. Using an electric hand mixer, mix all ingredients.
2. Pour 1/2 cup batter onto a pre-heated, non-stick waffle maker.
3. Follow waffle maker timer instructions for best results.
4. Serve immediately with maple syrup or fruit preserves.
Extra waffles can be cooked, cooled, and then wrapped in plastic and frozen.
To reheat, remove
the wrapping and microwave waffles wrapped in a paper towel until hot,
approximately one
minute.
Makes four 4 inch waffles.
Crêpes:
1 cup (1.000 parts) Pancake / Waffle / Crêpe Mix
1 Tbls (0.063 parts) canola oil
1 cup (1.000 parts) rice milk
1/4 tsp (0.005 parts) vanilla extract
1/2 Tbls (0.031 parts) granulated sugar
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Instructions:
1. Using an electric hand mixer, mix all ingredients.
2. Heat 8-inch non-stick skillet.
3. Pour 3/4 cup batter onto the skillet and move your wrist in a circular
pattern to coat the
pan with a thin even layer of batter.
4. Cook for about 1 minute or until the first side browns lightly.
5. Flip and cook 45 minutes to 1 minute longer.
6. Remove to a plate and repeat with remaining batter.
7. Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter,
or bananas.
Extra crêpes can be cooked, cooled, and then wrapped in plastic and frozen. To
reheat, remove the
wrapping, and microwave wrapped in a paper towel until hot, approximately one
minute.
Makes four 5 inch crepes.
Example 20
The following example describes recipes for an allergen-free vanilla frosting
and a
chocolate frosting.
Vanilla Frosting Mix
Ingredient Weight (oz) Parts
Powdered sugar 13.61 13.610
Powdered rice milk 0.30 0.300
Natural vanilla flavor 0.10 0.100
Sea salt 0.10 0.100
Dextrose, titanium dioxide 0.04 0.040
Materials Needed:
41/4 cups (4.250 parts) vanilla frosting mix
1/2 cup (0.500 parts) soy-free shortening
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IA cup (0.250 parts) rice milk
1 tbls: (0.063 parts) water
Instructions:
1. Using an electric mixer and medium size bowl, combine and beat ingredients.
2. Beat on medium-high speed until thoroughly blended.
3. Spread frosting evenly using icing spreader over cakes and other baked
items.
4. For creamier frosting on cupcakes add additional water, 1 tablespoon at a
time, until
desired texture is reached.
Caution: Too much water can cause frosting to slide downward.
2 cups frosting would be sufficient for 1 cake or 12 cupcakes. Regular soy-
free shortening can
be replaced with butter flavored soy-free shortening to make buttercream
frosting.
Chocolate Frosting Mix
Ingredient Weight (oz) Parts
Powdered sugar 12.05 12.050
Cocoa powder (processed with alkali) 1.15 1.150
Aluminum free baking powder 0.40 0.400
Powdered rice milk 0.30 0.300
Natural vanilla flavor 0.10 0.100
Sea salt 0.10 0.100
Natural vanilla flavor is optional.
Materials Needed:
21/4 cups (2.250 parts) vanilla frosting mix
1/2 cup (0.500 parts) soy-free shortening
1/4 cup (0.250 parts) rice milk
2 tbls. (0.125 parts) water
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Instructions:
1. Using an electric mixer and medium size bowl, combine and beat ingredients.
2. Beat on medium-high speed until thoroughly blended.
3. Spread frosting evenly using icing spreader over cakes and other baked
items.
4. For creamier frosting on cupcakes add additional water, 1 tablespoon at a
time, until
desired texture is reached.
Caution: Too much water can cause frosting to slide downward. 2 cups frosting
would be
sufficient for 1 cake or 12 cupcakes.
Example 21
The following example describes a recipe for an allergen-free sauce and gravy.
Sauce & Gravy Mix
Ingredient Weight (oz) Parts
Sweet rice flour 4.89 4.890
Cornstarch 1.88 1.880
Tapioca flour 0.10 0.100
Sea salt 0.20 0.200
White pepper 0.03 0.030
Materials Needed for Basic White Sauce:
2 tbls. (0.125 parts) Sauce & Gravy Mix
2 tbls. (0.125 parts) Canola oil
3/4 cup (0.750 parts) rice milk
11/4 cups (1.250 parts) Vegetable broth
Materials Needed for Butter cream Sauce:
2 tbls. (0.125 parts) Sauce & Gravy Mix
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2 tbls. (0.125 parts) Dairy free, soy-free butter
V2 cup (0.500 parts) rice milk
11/4 cups (1.250 parts) Vegetable broth
Materials Needed for Gravy:
2 tbls. (0.125 parts) Sauce & Gravy Mix
1 cup (1.000 parts) meat broth
2 tbls. (0.125 parts) water and/or oil
Instructions:
1. In a 1-quart saucepan, stir together all ingredients.
2. Heat to boiling over medium heat, stirring constantly, for 1-2 minutes.
Example 22
The following example describes a recipe for an allergen-free pie crust.
Pie Crust Mix
Ingredient Weight (oz) Parts
White rice flour 9.43 9.430
Granulated sugar 3.00 3.000
Aluminum free baking powder 1.80 1.800
Brown rice flour 0.70 0.700
Potato starch 0.70 0.700
Xanthan gum 0.35 0.350
Vinegar powder 0.15 0.150
Sea salt 0.12 0.120
Materials Needed:
3 cups (3.000 parts) Pie Crust Mix
1 cup (1.000 parts) soy-free shortening
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1 cup (1.000 parts) ice cold water
Instructions:
1. Preheat oven to 400 F.
2. Cut the soy-free shortening until fine crumbs are formed.
3. Add water.
4. Gradually add mix and combine using fork until combined.
5. Form into a dough ball. Do not handle dough that much after liquid has been
added and a
ball is formed.
6. Cover with cling wrap and chill in refrigerator for 20 minutes.
7. Sprinkle wax paper with white rice flour and place chilled dough in center.
8. Roll out to appropriate size.
9. Lift wax paper and carefully invert over pie plate and peel away paper.
10. Prick the bottom and sides of crust with fork.
11. Place a cake pan (upside down) inside to keep dough from bubbling. Place
in oven on lowest
rack and bake 10 minutes by itself before adding filling.
12. Add filling.
13. Rollout additional dough for top crust. Put over filling and pinch edges.
14. Reduce oven temperature to 350 F. Bake 12-15 minutes until set and
beginning to turn
golden.
15. Cool 5 minutes, and invert to serve.
Makes one 9" pie.
Time Saver Tip: Pie Crust can be made in advance, rolled out, and frozen in
freezer safe pie
pans. Simply cover with cling wrap and place in freezer. Thaw crust prior to
baking.
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Example 23
The following example describes recipes for allergen-free white cakes and
chocolate
cakes.
White Cake Mix
Ingredient Weight (oz) Parts
Granulated sugar 9.80 9.800
White rice flour 7.70 7.700
Aluminum free baking powder 1.80 1.800
Brown rice flour 1.40 1.400
Tapioca flour 0.50 0.500
Natural vanilla flavor 0.30 0.300
Xanthan gum 0.20 0.200
Sea salt 0.15 0.150
Cream of tartar 0.12 0.120
Dextrose, titanium dioxide 0.08 0.080
Materials Needed:
31/4 cups (3.750 parts) white cake mix
1/4 cup (0.333 parts) soy-free shortening
11/4 cup (1.250 parts) rice milk
1V2 cups (1.500 parts) club soda
Instructions:
1. Preheat oven to 350 F.
2. Cut the soy-free shortening until fine crumbs are formed and place in a
medium size
bowl.
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3. Gradually beat in flour mixture at a low speed for 1 minute, then high for
3 minutes,
scraping the bowl frequently.
4. Using two 9"x9" inch square/round pans or one 9"x13" pan spray with non-
sticking
cooking spray.
5. Pour batter into pan and spread evenly with spatula. The batter may seem
heavier to
spread.
6. Bake for 20-25 minutes or until baked through.
7. Check doneness by placing toothpick in the center of the cake. If the
dough pulls
through on the toothpick, add additional time until no dough remains on the
toothpick.
8. Cool 5 minutes before removing from cake pan.
9. Invert to remove from pan and place on wire rack.
10. Cool completely. Add frosting.
Makes 1 layer cake. 12 servings.
High Altitude: No change.
Chocolate Cake Mix
Ingredient Weight (oz) Parts
Granulated Sugar 9.80 9.800
White rice flour 7.90 7.900
Aluminum free baking powder 1.80 1.800
Cocoa (processed with alkali) 1.00 1.000
Brown rice flour 1.00 1.000
Potato starch 0.20 0.200
Natural vanilla flavor 0.30 0.300
Xanthan gum 0.20 0.200
Cream of tartar 0.10 0.100
Sea salt 0.15 0.150
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Natural vanilla flavor is optional.
Materials Needed:
33/4 cups (3.750 parts) chocolate cake mix
1/3 cup (0.333 parts) soy-free shortening
11/4 cups (1.333 parts) rice milk
1/4 cup (0.250 parts) club soda
Instructions:
1. Preheat oven to 350 F.
2. Cut the soy-free shortening until fine crumbs are formed and place in a
medium size
bowl.
3. Gradually beat in flour mix at a low speed for 1 minute, then on high for 3
minutes,
scraping the bowl frequently.
4. Using two 9" x 9" inch square/round pans or one 9" x 13" pan spray with non-

sticking cooking spray.
5. Pour batter into pan and spread evenly with spatula. Batter may seem
heavier to
spread.
6. Bake for 20-25 minutes or until baked through.
7. Check doneness by placing toothpick in the center of the cake. If dough
pulls through
on the toothpick, add additional time until no dough remains on the toothpick.
8. Cool 5 minutes before removing from cake pan.
9. Invert to remove from pan and place on wire rack.
10. Cool completely. Add frosting.
Makes 1 layer cake. 12 servings.
High Altitude (3500-6500 ft.): No change.
Example 24
The following example describes a recipe for allergen-free chocolate chip
cookies,
oatmeal raisin cookies, and sugar cookies.
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Chocolate Chip Cookie Mix
Ingredient Weight (oz.) Parts
Chocolate chips or chunks (evaporated cane 3.56 3.560
sugar, chocolate liquor, non-dairy cocoa butter)
Granulated sugar 3.20 3.200
Brown sugar 2.40 2.400
Tapioca flour 0.20 0.200
Potato flour 0.60 0.600
White rice flour 4.38 4.380
Aluminum free baking powder 0.40 0.400
Brown rice flour 0.15 0.150
Potato starch 0.15 0.5
Xanthan gum 0.15 0.150
Natural vanilla flavor 0.15 0.150
Sea salt 0.10 0.10
Sodium bicarbonate 0.06 3.560
Natural vanilla flavor is optional.
Materials Needed:
2 cups (2.000 parts) chocolate chip cookie mix
1/2 cup (0.500 parts) chocolate chips
1/2 cup (0.500 parts) dairy free, soy-free butter (room temperature)
1/4 cup (0.250 parts) water
Instructions:
1. Preheat oven to 350 F.
2. Spray cookie sheet with non-stick cooking spray.
3. In medium size bowl, mix dry and wet ingredients together using fork until
cookie dough
is formed.
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4. Using the palm of the hands roll cookie dough for each and flatten on
cookie sheet. Since
these are cookies are free of gluten and eggs, they do not naturally spread
when baked.
5. Bake at 350 F.
High Altitude: No change.
Sugar Cookie Mix
Ingredient Weight (oz.) Parts
Granulated sugar 7.0000 7.0000
Tapioca flour 0.2000 0.2000
Potato flour 0.600 0.6000
White rice flour 1.6000 6.0000
Aluminum free baking powder 0.4000 0.4000
Brown rice flour 0.3000 0.3000
Potato starch 0.1500 0.1500
Natural vanilla flavor 0.1500 0.1500
Sodium bicarbonate 0.1000 0.1000
Xanthan gum 0.1500 0.1500
Dextrose, titanium dioxide 0.0300 0.0300
Sea salt 0.1000 0.1000
Brown sugar 0.3200 0.3200
Natural vanilla flavor is optional.
Materials Needed:
21/4 cups (2.750 parts) Sugar Cookie Mix
1/2 cup (0.500 parts) dairy free, soy-free butter (room temperature)
1/2 cup (0.500 parts) water
Instructions:
1. Preheat oven to 350 F.
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2. Spray cookie sheet with non-stick cooking spray.
3. In medium size bowl, mix dry and wet ingredients together using fork until
cookie dough
is formed.
4. Using the palm of the hands roll cookie dough for each and flatten on
cookie sheet. Since
these are cookies are free of gluten and eggs, they do not naturally spread
when baked.
5. Baked at 350 F.
High Altitude: No change.
The following components can be mixed to make cookie cutter cookies:
23/4 cups (2.750 parts) Sugar Cookie Mix
1/2 cup (0.500 parts) butter flavored soy-free shortening
1/2 cup (0.500 parts) water
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Oatmeal Raisin Cookie Mix
Ingredient Weight (oz.) Parts
Tapioca flour 3.20 3.200
Oats 0.50 0.50
Potato flour 0.10 0.100
Raisins 2.60 2.600
Brown sugar 2.60 2.600
Granulated sugar 2.25 2.250
White rice flour 5.05 5.05
Aluminum free baking powder 0.40 0.400
Brown rice flour 0.10 0.100
Potato starch 0.15 0.150
Xanthan gum 0.15 0.150
Natural vanilla flavor 0.15 0.150
Molasses powder 0.12 0.120
Sodium bicarbonate 0.06 0.060
Sea Salt 0.10 0.100
Ground cinnamon 0.07 0.070
Natural vanilla flavor is optional.
Materials Needed:
21/2 cups (2.500 parts) Oatmeal Raisin Cookie Mix
1/2 cup (0.500 parts) dairy free, soy-free butter (room temperature)
1/4 cup (0.250 parts) water
1/4 cup (0.250 parts) "lemon-lime" soda
Instructions:
1. Preheat oven to 350 F.
2. Spray cookie sheet with non-stick cooking spray.
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3. In medium size bowl, mix dry and wet ingredients together using fork until
cookie dough
is formed.
4. Using the palm of the hands roll cookie dough for each and flatten on
cookie sheet. Since
these are cookies are free of gluten and eggs, they do not naturally spread
when baked.
5. Baked at 350 F.
High Altitude: No change.
Example 25
The following example describes a recipe for an allergen-free pizza crust and
pizza.
Pizza Crust Mix
Ingredient Weight (oz) Parts
White rice flour 12.960 12.960
Aluminum free baking powder 1.600 1.600
Brown rice flour 1.000 1.000
Granulated sugar 0.600 0.600
Tapioca flour 0.600 0.600
Sea salt 0.300 0.300
Powdered rice milk 0.400 0.400
Molasses powder 0.250 0.250
Xanthan gum 0.250 0.250
Vinegar 0.060 0.060
Yeast 0.344 0.344
Materials Needed:
4 cups (4.000 parts) Pizza Crust Mix
1/3 cup (0.333 parts) olive oil
1/4 cup (0.250 parts) rice milk
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1% cups (1.750 parts) warm water
Instructions:
1. Form pizza dough into ball.
2. Using rolling pin, roll dough onto pizza crust pan rotating until the even
rolled to the
edges.
3. Brush olive oil over pizza dough before baking.
4. Bake at 300 F for 15-20 minutes.
5. Remove from oven. Increase baking temperature to 350 F. Add toppings and
bake for 8-
minutes, depending on the thickness.
10 Makes two medium size or one large pizza.
High Altitude: No change.
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Example 26
The following example describes a recipe for allergen-free breads.
Bread Mix or Roll Mix
Ingredient Weight (oz) Parts
Potato starch 4.1800 4.1800
White rice flour 3.9600 3.9600
Tapioca flour 2.7500 2.7500
Granulated sugar 1.8500 1.8500
Cornstarch 1.5000 1.5000
Aluminum free baking powder 1.5000 1.5000
Brown rice flour 1.0000 1.0000
Powdered rice milk 0.6500 0.6500
Salt 0.6000 0.6000
Potato flour 0.1800 0.1800
Molasses powder 0.1300 0.1300
Xanthan gum 0.1800 0.1800
Methylcellulose F4M 0.1000 0.1000
Yeast 0.2624 0.2624
Teff Grain 0.180 0.180
Materials Needed:
4 cups (4.000 parts) Bread Mix
1/4 cup (0.250 parts) canola oil
1% cup (0.750 parts) warm water
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Oven Baking:
1. Remove yeast packet and place in medium size mixing bowl. Add bread mix.
Wisk
yeast and bread mix thoroughly.
2. In a separate bowl, beat canola oil and warm water using a hand mixer.
3. Gradually add bread mix/yeast and beat for 3 minutes on medium/high.
4. Using an 8" x 4" non-stick loaf pan, grease pan or spray with non-
sticking cooking spray.
5. Pour batter into pan and spread evenly with spatula.
6. Place dough filled pan in warm oven (at about 170 F). About 1 hour.
7. Remove pan from oven and increase oven temperature to 300 F.
8. Once temperature reaches 300 F, place dough filled pan back in oven.
9. Bake for 25-30 minutes or until baked through.
10. Check doneness by placing toothpick in the center of the cake. If the
dough pulls
through on the toothpick, add additional time until no dough remains on the
toothpick.
11. Cool 5 minutes before removing from loaf pan.
12. Invert to remove from pan and place on wire rack.
13. Cool completely before slicing.
Bread Maker:
1. Pour warm water and canola oil into a bread maker.
2. Add bread mix and yeast.
3. Set machine on white bread and medium setting. Do not use gluten-free
setting.
4. Start machine and scrape down sides and comers of pan while the dough is
mixing.
5. Oven temperatures can vary. During the last 30 minutes, check bread to
insure it does not
over bake. If the bread gets too dark, remove early from the bread machine.
6. After baking, remove from pan and let cool before slicing.
Makes 1 loaf white bread.
High Altitude: Use 1 cup (0.52280 lb) water.
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Example 27
The following example describes recipes for an allergen-free vanilla and
chocolate
frosting.
Vanilla Frosting Mix
Ingredient Weight (oz) Parts
Powdered sugar 13.61 13.610
Powdered rice milk 0.30 0.300
Natural vanilla flavor 0.10 0.100
Dextrose, titanium dioxide 0.04 0.040
Materials Needed:
41/4 cups (4.250 parts) vanilla frosting mix
V2 cup (0.500 parts) soy-free shortening
1/4 cup (0.250 parts) rice milk
2 tbls. (0.126 parts) water
Instructions:
1. Using an electric mixer and medium size bowl, combine and beat ingredients.
2. Beat on medium-high speed until thoroughly blended.
3. Spread frosting evenly using icing spreader over cakes and other baked
items.
4. For creamier frosting on cupcakes add additional water, 1 tablespoon at a
time, until
desired texture is reached.
Caution: Too much water can cause frosting to slide downward.
2 cups frosting would be sufficient for 1 cake or 12 cupcakes. Regular soy-
free shortening can
be replaced with butter flavored soy-free shortening to make buttercream
frosting.
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Chocolate Frosting Mix
Ingredient Weight (oz) Parts
Powdered sugar 12.45 12.450
Cocoa powder (processed with alkali) 1.15 1.150
Powdered rice milk 0.30 0.300
Natural vanilla flavor 0.10 0.100
Sea salt 0.10 0.100
Natural vanilla flavor is optional.
Materials Needed:
21/4 cups (2.250 parts) vanilla frosting mix
1/4 cup (0.250 parts) soy-free shortening
1/4 cup (0.250 parts) rice milk
2 tbls. (0.125 parts) water
Instructions:
1. Using an electric mixer and medium size bowl, combine and beat ingredients.
2. Beat on medium-high speed until thoroughly blended.
3. Spread frosting evenly using icing spreader over cakes and other baked
items.
4. For creamier frosting on cupcakes add additional water, 1 tablespoon at a
time, until
desired texture is reached.
Caution: Too much water can cause frosting to slide downward. 2 cups frosting
would be
sufficient for 1 cake or 12 cupcakes.
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Example 28
The following example describes a recipe for an allergen-free sauce and gravy.
Sauce & Gravy Mix
Ingredient Weight (oz) Parts
Sweet rice flour 9.40 9.400
Cornstarch 3.76 3.7600
Waxy rice flour 0.40 0.400
Sea salt 0.40 0.400
Tapioca flour 0.20 0.200
White pepper 0.06 0.060
Materials Needed for Basic White Sauce:
2 tbls. (0.125 parts) Sauce & Gravy Mix
2 tbls. (0.125 parts) Canola oil
3/4 cup (0.750 parts) rice milk
11/4 cups (1.250 parts) Vegetable broth
Materials Needed for Butter cream Sauce:
2 tbls. (0.125 parts) Sauce & Gravy Mix
2 tbls. (0.125 parts) Dairy free, soy-free butter
1/2 cup (0.500 parts) rice milk
1/4 cups (1.250 parts) Vegetable broth
Materials Needed for Gravy:
2 this. (0.125 parts) Sauce & Gravy Mix
1 cup (1.000 parts) meat broth
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2 tbls. (0.125 parts) water and/or oil
Instructions:
1. In a 1-quart saucepan, stir together all ingredients.
2. Heat to boiling over medium heat, stirring constantly, for 1-2 minutes.
It will be apparent to those skilled in the art that various modifications and
variation can
be made to the compositions and methods of using same without departing from
the spirit or
scope of the intended use.
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