ISO: Restricted Diet Treats

[Pam Campbell]

I make bread for everyone in the office at Christmas. This year we have one person who cannot tolerate wheat, oats, rye or barley.... :confused: Can you help in coming up with something that I can make for him. He can have corn and rice flour. Just not even a tsp of the other grains...HELP PLEASE!

[dorothyntototoo]

He's on a gluten-free diet. Here's one I gave to my friend who's in the same boat & she loved them. I think they'll appeal to just about everyone.

Outrageous Macaroons
December/January 2006
Active time: 50 minutes | Total: 1 hour 50 minutes | To make ahead: These macaroons are best eaten fresh, but will keep for up to 5 days at room temperature.
These luxurious macaroons studded with pistachios and dried cranberries hail from recipe developer Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers' market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.

1 14-ounce can nonfat sweetened condensed milk
1 teaspoon almond extract
2 cups sliced almonds
2 cups coconut flakes, preferably unsweetened
1/2 cup dried cranberries
1/2 cup chopped shelled pistachios
2 large egg whites
1/4 teaspoon salt
Garnish (optional)
3/4 cup bittersweet or semisweet chocolate chips
1/4 cup dried cranberries
1/4 cup chopped shelled pistachios
1. Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
2. Whisk condensed milk and almond extract in a large bowl until combined. Pulse almonds in a food processor (about 10 quick pulses) until broken unto small pieces. Stir the almonds, coconut, 1/2 cup cranberries and 1/2 cup pistachios into the condensed milk mixture.
3. Beat egg whites and salt in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute. Fold 1/2 cup of the egg whites into the coconut mixture. Add the remaining egg whites, gently folding into the mixture until just combined. Drop 1 teaspoon of dough onto a prepared baking sheet and top with another teaspoon of dough, making a double-tall macaroon. Repeat with the remaining batter, spacing the macaroons 1 inch apart.
4. Bake the macaroons, switching the pans back to front and top to bottom halfway through, until the coconut is lightly golden, 18 to 22 minutes (sweetened coconut will brown faster than unsweetened). Let cool on the pans on a wire rack until cool to the touch, 30 minutes.
5. Optional garnish: Place 1/2 cup chocolate chips in a microwave-safe bowl and melt in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Stir the remaining 1/4 cup chips into the melted chocolate until smooth. Drizzle or spoon the melted chocolate over the top of each cooled macaroon; sprinkle with cranberries and pistachios. Let the chocolate dry completely before storing or packing.
Makes about 55 cookies.
Per cookie (with garnish): 85 calories; 5 g fat (2 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 1 g fiber; 22 mg sodium.
Per cookie (without garnish): 69 calories; 4 g fat (2 g sat, 1 g mono); 0 mg cholesterol; 7 g carbohydrate; 2 g protein; 1 g fiber; 21 mg sodium

[wallycat]

A more traditional cornbread that uses no flour (I never use flour in my cornbread and I love it!)...you can add spices, cheese, etc. to perk it up.

I think I've posted the Southern LIving version here before with my changes.

[Kathy B]

He sounds like my nephew who has celiac disease and is very sensitive. Just a tip, my SIL says she thoroughly cleans EVERYTHING before making him stuff (as in wiping down the counter, and not using measuring cups that have been dipped in flour without thoroughly washing them first.) Even a bit of flour residue can make him sick, similar to people with peanut allergies who get sick from eating things that are prepared in commercial kitchens that also make peanut products. This is not to overwhelm you, just to make you aware. If you thoroughly clean your workspace and utensils before you start, you should be fine.

[Pam Campbell]

Thanks. I am a bit intimidated but determined. I think no one should be left out if you are doing something for everyone. I will find something to make, will make sure I clean up the space/utinsels and also provide the recipe in case I have missed something. I would still be happy to get additional recipes. I think the cookie recipe sounds really good, I love that type cookie myself. I think I might try to do cornbread. Wallycat I will be searching your recipe out. Thank you all...

[Kathy B]

Pam, You might think about making a candy treat, since they generally don't have flour or other grains. Just make sure corn isn't an issue if you use a recipe with corn syrup. There is a whole thread going with all kinds of candy recipes, or you could do a search for previous threads.

Candy Treats (http://community.cookinglight.com/showthread.php?t=82742)

[Valerie226]

There are polenta cakes if corn is not an issue. I don't have a recipe handy but I don't think it would be hard to find. also things with egg whites like Pavlovas. My mother used to make a german dessert with egg whites s called Schaum ( don't know about spelling here...) torte with whipped cream strawberries.

[dorothyntototoo]

This thread from last week might be helpful. http://community.cookinglight.com/showthread.php?t=83221&highlight=celiac

It's not just wheat your friend can't eat if he has celiac sprue. You might search for gluten free recipes in Google.

[PattiA]

These peanut butter cookies are very easy and gluten-free. I sometimes add gluten-free mini chocolate chips to them. Whenever I make these for a gluten-free friend, I have to make an extra batch for my husband. They freeze well. I freeze the whole batch and we take them out two at a time for his lunch.

http://www.epicurious.com/recipes/recipe_views/views/100848