Cooking with Mommy is a Blog where The Lil Chef (My Daughter) wanted to showcase Mommy's Allergy Free cooking & raise awareness for food allergies & intolerances.This page is mostly gluten free, wheat free, soy free, yeast free, NO red meat, dairy/lactose free
When I started this post several weeks ago, I was going to try the traditional and vegan versions of Homemade Mayo. The Salad Dressing (like mayonnaise) that I have been using for I can't tell you how many years has changed their formula and now I absolutely HATE it! I am a sandwich freak so this is not a good thing and NO salad dressing, mayo, and mayonnaise are not the same thing and they are not created equally. I am no longer going to try the traditional version of this recipe. I am technically allergic to eggs but in certain situations, I can tolerate them. I tried Chosen Foods Mayo made with Avocado oil. The Mayo was organic, gluten free, soy free, cage free eggs, etc. Healthy. I barely took a taste and was sick for the entire day. When I do have a reaction to eggs it's violent. I had to take it back. I suppose the normal kind that I get is so processed, it's not enough pure eggs in it to make me sick. Who knows! I will still do a clean revision and someone feel free to make it. It would be great for you to tell me how it turned out. I am going to stick to the vegan version and hope that it turns out great! In the meantime I have one last idea, I'm going to try the salad dressing/mayonnaise made with olive oil. My sister said it wasn't bad so we'll see! I'm going to attempt to do an update on this situation.
Blend eggs, vinegar, salt, and mustard in food processor. While the machine is running, slowly add oil, VERY SLOWLY!! Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. Taste for salt and adjust if needed.
1/2 cup soy milk (unsweetened cashew or almond milk)
1/2 teaspoon sea salt (kosher)
1 teaspoon ground mustard (I don't have ground mustard so I would use prepared)
2 teaspoons garlic powder
2 teaspoons apple cider vinegar (Bragg's)
2 teaspoons agave (organic)
1 cup organic canola oil (I would use olive oil, avocado or sunflower oil)
Place soy milk, sea salt, ground mustard, garlic powder, vinegar and agave in a blender. Place the lid on the blender and turn to slow.
Take the middle part of the blender’s lid out while the blender is still running and slowly pour in the canola oil.
Place the lid back on and blend until the mayo is thick and creamy.
This recipe is awesome as is or you can use it as a base and add whatever flavor you like. More garlic (maybe minced and sautéed in a little canola oil before you add it), sriracha, wasabi, chives, dill, sun-dried tomato, let your imagine run wild and have fun.
I suggest using organic canola oil because any canola that isn’t organic has likely been Genetically Modified.
You can double this recipe for a bigger batch if need be.
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:
Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits
AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk
DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…