Tag Archives: Yeast free

Creating a Yeast-Free, Sugar-Free Hamburger – Part 2: The Ketchup

Posted on August 21, 2011 by | 2 comments

In Part 1 of my hamburger saga, I had successfully created a yeast-free, sugar-free bun. Now I just needed some ketchup without vinegar (being yeast-free includes avoiding vinegar), onion or cane sugar in it because a burger just isn’t a burger without that condiment. First I started by checking out supermarkets and health foods stores…although I struck out with finding a brand that met my criteria. So back into the kitchen I went. I started with a recipe without vinegar and gave it a try although the consistency did not turn out the way I wanted. So I tried again, changing the amounts of liquids yet keeping all of the flavors. My second attempt was successful!
That night SensitiveHusband grilled us each a hamburger. I loaded mine with lettuce, tomato and ketchup, all sandwiched between a fresh, homemade bun. My meal tasted so good, and I was proud of myself for not letting these food sensitivities get in the way of my summery treat.

Yeast-free, Sugar-free Ketchup
1/4 cup water
1/3 cup tomato paste
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon soy sauce (or tamari sauce)

Mix all the ingredients in a bowl and serve.

I am also sharing this recipe with Simply Sugar and Gluten Free, Balancing Beauty and Bedlam, Everyday Sisters, This Chick Cooks, Lady Behind the Curtain, Miz Helen’s Country Cottage and Food Trip Friday.

2 Comments

Posted in Recipes - Condiments, Recipes - Entrees

Tagged , , , ,

Creating a Yeast-Free, Sugar-Free Hamburger – Part 1: The Bun

Posted on August 20, 2011 by | 9 comments

This story is filled with twists and turns, emotions, suspense and a happy ending. So sit back, pour yourself a cup of tea and enjoy this story about a girl and her hamburger.

As I have mentioned before, I really enjoy a good steak or hamburger, especially grass-fed beef – I have wonderful memories of celebrations, picnics and other gatherings where I have shared deliciously grilled items with people I like and love. So last fall when I figured out I had sensitivities to yeast and sugar, I remember thinking about how I was supposed to enjoy a hamburger without the accompanying tasty bun. I had no answer because I could not find any bread in the supermarkets that did not contain yeast, let alone one without yeast and sugar. The winter passed without me eating a hamburger. As the springtime weather emerged I began to worry – what would I do come summer when I am at a picnic and am forced to eat a (gulp) bun-less burger? (Pause here for dramatic effect.)

What is this I hear about steam-risen bread? A friend’s sister-in-law who was in culinary school said it was mentioned in a class. I scoured the Internet for recipes and found information on the theory behind the bread: a steam-risen batter has more moisture relative to a yeast bread so that when it bakes in the hot oven, the steam forces the flours to rise. Ok, this sounds promising – I went to the kitchen and preheated the oven.

Bun Attempt #1: Disappointment
I could not find a steam-risen recipe, so I put my understanding of the theory to the test starting with a recipe for gluten and yeast free bread. I removed the sugar and replaced with honey. The batter was kind of runny, and when I scooped it onto the baking sheet, it just kept running away. SensitiveHusband and I tried to contain the oozing scoops with our hands without much luck. Oh well, into the oven they went. The result was the strangest looking flatbread loaded with bumps and divets although it tasted good. However, I would not be proud to serve it at a picnic.

Bun Attempt #2: More Disappointment
Our friend, Stever, suggested using bread flour because it has more protein and would rise more than the all purpose and whole wheat varieties. So for my second attempt I just used bread flour.

Wow, bread flour sure is strong! The batter was the thickest I have ever dealt with, and it took two of us to wrestle it onto the baking sheet. It also took us awhile to prepare the buns for the oven – alas, the result was another flatbread, although it was thicker than the first attempt. At this point I thought about Julia Child who sometimes had to tinker with recipes before getting them just right. Could I bake a bun that was tasty and pleasant to look at? I would have to keep trying.

Bun Attempt #3: Hope for a “Batter” Future
Not to be outdone by a batter, I strategized about how to change my recipe. I decided that I would invest in a muffin top pan. That way my batter would have a better chance of rising up rather than spreading out. I searched high and low for a muffin top pan and struck out in a number of stores. I had success online and ended up purchasing this pan by Chicago Metallic. I adjusted the flour mixture again, adding all purpose and whole wheat flours for some texture and bread flour for maximum lift. Success! The muffin top pan kept the batter from running out and the moisture in the batter allowed the buns to rise enough so I could split them in half! Now I just need some ketchup…tune in for Part 2 of this exciting tale.

Here’s my recipe for now, I’ll keep working to refine it…and welcome any suggestions on flours, steam-risen bread recipes, or other alternatives.

Yeast-free, Sugar-free Hamburger Buns
Yield: 6 buns
1 cup bread flour
3/4 cup all purpose flour
1/4 cup whole wheat flour
1 teaspoon salt
1/4 cup honey
4 eggs
2/3 cup milk (or water)
Sesame seeds (optional)

Directions:
1 Preheat oven to 400 degrees. Grease 1 muffin top pan.
2 In your electric mixer, beat the flours, salt, eggs, honey and milk on high speed for 7-10 minutes. This should produce a batter with a consistency between soft butter-cream icing and cookie dough.
3 Working quickly, spoon this mixture by 1/2 cup portions onto prepared muffin top pan. Allowing the batter to sit for more than a minute will result in deflated buns.
4 If desired, sprinkle with sesame seeds or coarse salt.
5 Place in heated oven and bake 15-20 minutes or until golden brown and puffed.
6 Allow to cool completely before slicing. As the buns cool, you will see a slight deflation of the buns.

I am also sharing this recipe with Simply Sugar and Gluten Free, Balancing Beauty and Bedlam, This Chick Cooks, Lady Behind the Curtain, Miz Helen’s Country Cottage, Food Trip Friday and Cybele Pascal Allergen Free Cuisine.

9 Comments

Posted in Recipes - Bread, Recipes - Entrees

Tagged , , ,

Neighbors and Zucchini Fritters

Posted on August 16, 2011 by | 3 comments

I really like neighbors. And not just my own – I like people who act neighborly. This past weekend I experienced being a good neighbor myself along with accepting the help of others. Being a good neighbor can include gestures like giving vegetables from your garden, baking cookies, spending some time visiting, or checking to make sure someone is ok. Thanks to all of my neighbors who have helped me…I hope that I can return the favor.

So how are neighbors and zucchini related? I have spoken to my neighbors with gardens and they are all overflowing with zucchini! They have given many of the versatile vegetables away to friends and made zucchini bread. What else can they do with all of this zucchini? Why, try some fritters! This attempt was my first foray into the fritter world. They are tasty and not difficult to prepare. Below is the recipe…be sure to share with your neighbors.

Ingredients:
2 cups grated zucchini, squeezed of excess water
1 egg
1 egg white
3 cloves minced garlic
1/3 cup All Purpose Flour
1/2 tsp nutmeg or ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper to taste
olive oil

Steps:
Mix the zucchini, eggs and garlic. Next add flour, nutmeg or ginger, salt and pepper.
 
Heat a very thin coating of oil in a large skillet over medium-high heat.

Scoop the zucchini mixture, about 1/4 cup each, and place scoops into skillet, flattening them as they cook.

Fry the fritters on each side until lightly browned.

Drain on paper towels and while still hot sprinkle with some additional salt & pepper to taste.

I am also sharing my recipe with Everyday Sisters.

3 Comments

Posted in Recipes - Vegetables

Tagged , , ,

Use the Summer Bounty to Make Zucchini Bread

Posted on August 4, 2011 by | 4 comments

Reason #2,764 Why I Love Summer: Farmers’ Markets. During this time of year I have to factor in extra driving time because I brake for roadside produce stands. I can’t resist native fruits and vegetables particularly berries, lettuce, peaches, squash, honey…well, you get the idea. Thinking about all of this food has me in the mood for a snack so I will close this blog post with a great recipe for zucchini bread. My original inspiration came from The Joy of Cooking 75th Anniversary Edition and I modified it by changing the flours and flour ratios, using honey instead of refined sugar, and increasing the baking time. This is an excellent way to use the extra produce that you buy at a farmer’s market…that’s what I plan to do!

Preheat the oven to 350 degrees F. Grease a loaf pan. Whisk together:
–1 cup all purpose flour
–1/2 cup whole wheat flour
–1 teaspoon baking soda
–1 teaspoon baking powder
–1/4 teaspoon ground cinnamon

Blend well in a large bowl:
–1/2 cup honey
–2 large eggs
–1/2 cup canola oil (or other vegetable oil)
–1 teaspoon vanilla
–1/2 teaspoon salt

Stir in the dry ingredients. Blend in with a few strokes:
–2 cups grated zucchini, squeezed of excess moisture
–1/2 cups chopped pecans or walnuts (optional)

Pour batter into greased pan. Bake until inserted toothpick comes out clean, about 55 minutes. Makes one delicious loaf of bread.

I am also sharing my recipe with Simply Sugar and Gluten Free, This Chick Cooks, Two Maids a Milking, Balancing Beauty and Bedlam, Food Trip Friday, Something Swanky and Sweet as Sugar Cookies.

If you still have extra zucchini and need some cooking inspiration, consider my recipe for zucchini fritters.

4 Comments

Posted in Recipes - Bread, Recipes - Breakfast

Tagged , , ,

SensitiveEconomist Gets Swanky

Posted on July 30, 2011 by | Leave a comment

Hi, everyone! This blog brings good news – I am a guest blogger on Something Swanky, a blog about making your own delicious cupcakes and desserts. One of my newer recipes is featured – Lemon Cake with Fresh Raspberry Filling and Vanilla Buttercream Frosting. Please check it out by clicking on the link above and tell us both what you think! Have a great day.

Leave a comment

Posted in Recipes - Dessert

Tagged , ,

Baked Cod with Olive Oil and Garlic

Posted on July 28, 2011 by | 4 comments

For a healthy and quick weeknight meal, baked cod is a great option. Its mild flavor allows you to add a variety of seasonings. My favorite is a simple recipe using olive oil and garlic.

Ingredients:
2 cod fillets, about one pound total
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, chopped
1 pinch of salt
1/8 teaspoon black pepper
1/2 teaspoon parsley

Directions:
Preheat oven to 400 degrees.

Lightly pour a thin coating of olive oil in a 13- x 9-inch baking dish and then arrange the fillets. Drizzle with the lemon juice and oil, and sprinkle with garlic, salt and pepper, and parsley. For extra flavor, sprinkle with thyme or paprika.

Bake until the flesh is flaky but still juicy, about 15-20 minutes. Serve with roasted potatoes, rice or couscous, and your favorite vegetable.

4 Comments

Posted in Recipes - Entrees

Tagged , , ,

Thankful for Oatmeal Bread

Posted on July 24, 2011 by | 5 comments

As you can probably tell from previous posts, I am a fan of oatmeal. However, this food never rated high on my list until quite recently. I grew up eating toast with butter and jam so when I found out I had sensitivities to yeast and cane sugar I needed a new breakfast habit. My friend, MaryAnn, knew of my dilemma and scoured her recipe files for a yeast-free, sugar-free bread. The next day a fresh loaf was waiting for me along with the recipe. It is really tasty plain as well as toasted with butter and sugar-free jam, plus it has the health benefits of the oats. Since then I have made this bread a number of times and always think back in gratitude to that day I found the prepared loaf waiting for me. It is really comforting to have the support of others when trying something new and challenging like revamping one’s diet. I hope that you enjoy making this bread too, and if you feel thankful for something while baking it, all the better!

Oatmeal Bread* Ingredients:
3 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 cup oats
1/2 tsp salt
1 tbs honey
1 1/2 tbs butter, softened
2 cups milk (any type)

Directions:
1. Preheat oven to 400 degrees.
2. Combine all dry ingredients, then mix in butter with a fork.
3. Add milk and honey until well combined.
4. Pour mixture into a greased loaf pan. Make a cross-cross with a knife on top. Bake for 45-50 minutes.

*Other options include: adding nuts, seeds, raisins, herbs or spices; using different flour types like spelt; substituting yogurt or seltzer water for the milk for a lighter consistency; and substituting canola oil for butter.

5 Comments

Posted in Recipes - Bread

Tagged , , , ,

Surf and Turf Salad

Posted on July 14, 2011 by | 2 comments

Last week sensitivehusband and I went out to dinner with some good friends. There was a filet mignon special on the menu and I just had to indulge. The steak was served with asparagus and lobster mashed potatoes. That’s right – there were actual pieces of lobster in my potatoes! As I enjoyed my meal, I thought about some words of wisdom that my mom used to say – when at a restaurant and you start to get full, focus on eating the most expensive thing on your plate so you get your money’s worth. What a great dilemma to have – should I finish the steak or lobster? Well, I decided to keep eating both and ended up taking home some of my meal.

The next day a great idea struck me – why not transform my leftovers into an enjoyable lunch? I started by making a big salad with green leaf lettuce, radishes, carrots, tomatoes, cucumbers and the leftover asparagus. I then sliced the filet mignon into strips and separated the lobster from the mashed potatoes. I heated the filet and lobster on low heat in the microwave for one minute and placed them on top of the salad. For the dressing, I drizzled olive oil, spritzed on the juice from half a lemon, and added freshly ground pepper. Voila! I had a great lunch, finished every last bite, and didn’t let the expensive part of my meal go to waste.

I am also sharing my recipe with Simply Sugar and Gluten Free, This Chick Cooks and Food Trip Friday.

2 Comments

Posted in Recipes - Entrees, Recipes - Vegetables

Tagged , , , ,

Celebrate Summer with Strawberry Bread

Posted on July 6, 2011 by | 3 comments

This recipe caught my attention right away since I love breads and strawberries – so why not put the two together? Originally published about 20 years ago in a USA Weekend food section, the recipe was recently re-published. With a few modifications including adding whole wheat flour, switching the sugar to honey, and substituting vegetable oil with canola oil, I baked a delicious and “sensitive” quick bread. My sensitive-in-laws really enjoyed the sweet strawberry and tart lemon flavors. What a wonderful way to use the produce that is in season! My honey-sweetened version is noted below:

Ingredients:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
2/3 cup honey
2 eggs
2/3 cup canola oil
2 teaspoons grated lemon rind
1 1/2 cups sliced strawberries
3/4 cup chopped almonds, walnuts or pecans (optional)

Steps:
Mix together the flours and baking soda in a medium bowl. In a large bowl, lightly beat the eggs. Mix in oil, lemon rind and honey. Stir in the flour mixture until just blended. Fold in the strawberries and nuts.

Butter and lightly flour an 8- by 4-inch loaf pan. Put the batter into the pan, and bake on the center rack for 1 hour at 350 degrees or until inserted toothpick comes out clean. Cut in squares or slices and savor a great taste of summer.

I am also sharing this recipe with Simply Sugar and Gluten Free, This Chick Cooks, Something Swanky , Food Trip Friday, Sweet as Sugar Cookies, Everyday Sisters and on my Facebook page.

3 Comments

Posted in Recipes - Bread, Recipes - Breakfast, Recipes - Dessert, Recipes - Snacks

Tagged ,

Cocoa Fudge Cookies

Posted on June 25, 2011 by | 6 comments

I have always liked these cookies ever since I found the recipe in Cooking Light magazine in 2002. These cookies are pretty easy to make and are fudgy and rich! So soon after I was told to avoid eating cane sugar, I dug out this recipe and was determined to make it my own. I swapped the granulated sugar for agave, replaced the brown sugar with maple syrup, and added a little whole wheat flour. My creation was a little fudgier than the original without the crunchiness of the granulated sugar. Even sensitivehusband is content with this version. And they smell great while baking…

Ingredients:
1/2 cup cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
1/2 cup agave nectar
1/3 cup maple syrup
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation:
Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. 

Remove from heat; stir in cocoa powder, agave nectar and maple syrup. Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Yields 2 dozen cookies.

I am also sharing my recipe with Simply Sugar and Gluten Free, Something Swanky, This Chick Cooks, Food Trip Friday, Simply Sweet Home and Sweet as Sugar Cookies.

6 Comments

Posted in Recipes - Dessert

Tagged ,