chew on this - addressing gluten-free, allergies & more

Catersource 2013 Chew On This! Chew on This: Addressing Gluten Free, Allergies and More on Your Menus March 11, 2013

Addressing Gluten Free, Allergies and More on Your MenusTracy Stuckrath, CSEP, CMM, CHCNeil Donaway

Chew on This!

Tuesday, March 12, 13

Food & service are a reflection of the event, the

property and the chef.

Guests are entitled to the same quality of cuisine while

accommodating their need.

Participants should be provided the same culinary

experience.

Attendees shouldn’t be punished for having a dietary need.

When serving

guests with special dietary needs,

Chefs said:Tuesday, March 12, 13

Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%Tuesday, March 12, 13


Substitutions

Ingredient SubstitutionSubstitution

Meat• Beans• Cheese• Seitan (wheat meat)

• Tempeh (cultured soybeans)• Textured vegetable protein• Tofu

Meat/Seafood Stocks

• Vegetable stock• Water in which

beans, pasta, or vegetables have been cooked

• Vegetable bouillon cubes• Miso (fermented soybean

paste) diluted with water

Gelatin

• Agar-agar (powder or flakes)

• Arrowroot (powder)• Guar gum (made

from seeds)

• Xanthan gum (made from corn)

• Kudzu powder



Substitutions


Seasoned/Smoked Meats

• Flavored soy meat substitutes,

• Roasted vegetables• Toasted nuts• Smoked tofu

• Crumbled tofu seasoned with fennel, parsley and garlic

• Canned chipotle chiles• Smoked cheeses

Buttermilk • Clabbered soy milk (1 cup soymilk mixed with 2 tsp. lemon juice or white vinegar)

• Clabbered soy milk (1 cup soymilk mixed with 2 tsp. lemon juice or white vinegar)

Cheese (soft) • Soy- and nut-based cheeses• Soy- and nut-based cheeses

Cheese (hard) • Substitutes made of soy, rice, tofu, nuts• Substitutes made of soy, rice, tofu, nuts



Substitutions

Ingredient SubstitutionsSubstitutionsSubstitutions

Eggs

• Ener-G Egg Replacer• 1/4 cup applesauce• Cornflour• Milk or cream• Tofu

• Agar flakes whisked w/ water (for an egg white substitute)

• Ground flaxseeds w/ boiling water

• Agar flakes whisked w/ water (for an egg white substitute)

• Ground flaxseeds w/ boiling water

Mayonnaise • Soy-based mayonnaise• Soy-based mayonnaise• Soy-based mayonnaise

Milk • Almond or cashew milk• Rice or soy milk• Almond or cashew milk• Rice or soy milk

• Oat milk• Coconut milk• Potato milk



Substitutions


Butter• Baking: soy, sunflower, olive oil and vegetable

fast-based spreads• Other cooking: oils, lard, hard vegetable fats

• Baking: soy, sunflower, olive oil and vegetable fast-based spreads

• Other cooking: oils, lard, hard vegetable fats

Cream• Soy cream• Silken• Firm and soft tofu

• Thick coconut cream • Tofu yogurts• Soy-based yogurts

Peanuts & Tree Nuts

• Pine nuts• Sesame seeds• Pumpkin seeds

• Sunflower seeds• Grate desiccated

coconut



Gluten-Free Starches

IngredientTo Thicken (1C/250 ml)

Cooking Precautions

Cooked Appearance Tips

Arrowroot

2 Tbsp. • Add during last 5 minutes of cooking

• Stir occasionally• Do not boil

• A clear shine• Glossier than

starch

• Thickens at a lower temperature than cornstarch

• Not as firm as cornstarch when cool

• Doesn’t breakdown as quickly as cornstarch

• Separates when frozen

Cornstarch

2 Tbsp. • Stir Constantly• Boil gently for

only 1-3 minutes

• Translucent and shiny

• Thickens as it cools• Boiling too rapidly

causes thinning• Boiling for more than 7

minutes causes thinning

• Add acid (lemon juice) after removing from heat

Source: Complete Gluten-Free Cookbook Donna Washburn & Heather Butt



Gluten-Free Starches


Cooking Precautions


Potato Starch

1 Tbsp. • Stir Constantly • More translucent and clearer than cornstarch

• Lumps easily• Thickens at boiling

point• Thickens as it cools• Separates when frozen

Tapioca Starch (caasava)

3 Tbsp. • Add during last 5 minutes of cooking

• Stir constantly

• Transparent and shiny

• Dissolves more easily than corn starch

• Firms more as it cools• Best to use for freezing




Gluten-Free Flours


Cooking Precautions


Amaranth Flour

3 Tbsp. • Browns quickly and could burn if not watched carefully

• Thickens at boiling point and slightly more after 5-7 minutes of boiling

• Reheats in microwave

• Golden brown colour

• Cloudy, opaque• Smooth

• Nutty, beefy aroma

• If too thick, can be thinned with extra liquid

• Reheats• Excellent for

gravy

Bean Flours

3 Tbsp. • Thickens after 2 to 3 minutes of boiling

• Does not thicken more with extra cooking

• Warm, tan colour

• Cloudy, opaque• Smooth

• Can be used for sauces

• Brown in hot fat to a golden color




Gluten-Free Flours


Cooking Precautions


Rice Flour

Brown or white

2 Tbsp. • Dissolve in cold liquid rather than hot fat or pan drippings

• Thickens after 5-7 minutes of boiling

• Continues to thicken with extra cooking

• Opaque, cloudy• Grainy texture• Bland flavour

• Thickens more as it cools

• Thickens rapidly when reheated and stirred

• Stable when frozen

Sorghum Flours

2 Tbsp. • Thickens after 2 to 3 minutes of boiling

• Does not thicken more with extra cooking

• Dull• Similar to wheat

flour

• Thickens as it cools

• Reheats well on stovetop or in microwave

• Thickens quickly when extra is added




Gluten-Free Flours


Cooking Precautions


Sweet Rice Flour

2 Tbsp. • Thickens after 5-8 minutes of boiling

• Shiny• Grainy texture• Bland Flavour

• Thickens more as it cools




Gluten & Diary Free

AVOIDAVOID SUGGESTIONSSUGGESTIONS

• Wheat• Rye• Barley• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Dairy• Cheese• Milk• Buttermilk

Breakfast

• Quinoa porridge• Gluten-free Buckwheat

Pancakes• Vegetable Omelets


Entrée

• Sliders on portobello or GF bun• Veggie Wraps on corn tortillas• Portobello Fillets w/ Béarnaise & Mashed

potatoes made w/ cashew cream


Side• Roasted Brussels Sprouts with Refried

Butter Beans and Rice


Break • Soy Yogurts• Zucchini chips w/ Lime mint dipping sauce


Dessert • Gluten Free Apple Pie Parfait



Gluten, Diary & Egg Free

Avoid SuggestionsSuggestions

• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage

Breakfast • Savory vegetable pancakes• Wheat• Rye• Barley• Milk• Cheese• Butter• Eggs• Bulgar• Couscous• Starches• Malt• Casein• Bread• Crackers• Cereal• Bacon• Sausage

Entrée

• Baked Halibut w/ Asparagus,Leeks & dill

• Chicken Lettuce Wraps• Roasted Lamb Chops


Sides• Kale salad w/ quinoa, tangerines &

toasted almonds• Mac & “Cheese”


Breaks • Kale chips• Guacamole & Corn chips


Desserts • Blondies



Vegan & Gluten-free

Avoid Suggestions Suggestions

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk

Breakfast • Chewy Granola Bars• Fruit Parfaits w/ GF granola


Entrée

• Garden Gazpacho• Vegetable & Bean Chili• Old Bay Tofu Cakes • Portobello Fillets w/ Béarnaise & Mashed potatoes

made w/ cashew cream


Sides • Pan-roasted Summer Vegetables• Red and Blue Herbed Potatoes


Breaks • Avocado and Mango Lime Salad

• Wheat• Rye• Barley• Couscous• Starches• Bread• Beef• Pork• Chicken• Fish• Shellfish• Eggs• Honey• Dairy• Cheese• Milk• Buttermilk Desserts • Fresh Berry Crumble



Apple Pie Balls

Ingredients Directions

1 C cinnamon apple chips 1 C cinnamon apple rings 1 C coconut flakes1 C soft medjool dates¾ C raisins

• Add all ingredients, except raisins, to a food processor• Pulse until they come together to form a ball when molded in your hand –

about 1-2 minutes and the apple chips will be 1/4″ shards• Add raisins and pulse a few more times, so that there’s still chunks of them (if

you don’t want chunky raisins in your balls, then add raisins to main batch and save yourself this step, but we like the treat of surprise raisin bites!)

• Form tablespoon size balls, the dough shouldn’t be too sticky so we skipped rolling them in coconut flakes this time – but you can do that if you’d like.

• Eat!

If you don’t eat them all right away, you can store them at room temperature for probably quite a while – although if more than a few days, we recommend refrigeration – where they’ll stay for months, probably.

Source: Paleoparents.com

WF, DF, EF, NF, PF SFF, FF, GF, VG, V, P


http://www.amazon.com/gp/product/B00004S9EM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004S9EM&linkCode=as2&tag=bellaonlinepr-20

http://www.amazon.com/gp/product/B00004S9EM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00004S9EM&linkCode=as2&tag=bellaonlinepr-20

http://paleoparents.com/wp-content/uploads/2012/11/[email protected]

http://paleoparents.com/wp-content/uploads/2012/11/[email protected]


Vegan Brownies


Sugar-free Salted Caramel1 C almond butter1¼ C rice malt syrup¾ C coconut oil (melted)1 Tbsp. vanilla bean paste2 tsp. cinnamon½ tsp. fine crystal salt

Sugar-free Chocolate Chips1 Tbsp. almond butter2 Tbsp. coconut butter, melted1½ Tbsp. raw cacao powder1 Tbsp. rice malt syrup1 tsp. coconut floura pinch of pink crystal salt

Brownies¼ C raw cacao powder1 C brown rice flour2 Tbsp. tapioca flour (arrowroot)1 Tbsp. extra virgin olive oil1½ C sugar free salted caramel¼ C sugar free chocolate chips

Sugar-free Salted Caramel• Put all ingredients for the salted caramel into

a high powered blender or food processor. • Blend on high for approximately 5 minutes,

scraping the sides down periodically until a very sticky smooth sauce is achieved.

Sugar free Chocolate Chips• Combine all ingredients, stirring with a spoon until smooth and well

combined. • Pour into a small lunchbox or takeaway container, lined with baking paper. • Cover and freeze for 15 minutes. • Chop roughly into small chips.

Salted Caramel and Chocolate Chip Brownies• Preheat oven to 175° C / 350° F. • In a large bowl, combine cacao powder, rice flour and tapioca flours. • Pour 1½ C of the salted caramel sauce into the mixture, reserving the rest

for drizzling later. • Add in olive oil and chocolate chips and stir until well combined. The

mixture should be really firm and sticky at this stage.• Spread the mixture evenly into a baking paper lined 8x8 pan, lightly oiled

with coconut butter. • Bake for 12-15 minutes, until a toothpick inserted in the middle comes out

clean. Allow to cool in the pan before slicing into chewy, crumbly little squares. To serve, drizzle warm salted caramel over the top.

Source: www.wolfandwillow.com

WF, DF, EF, PF SFF, FF, GF, VG, V, P


http://www.wolfandwillow.com

http://www.wolfandwillow.com


Bite-Sized Doughnut (GF)


Doughnut½ C margarine 2 eggs 1 C white sugar1¾ C brown rice flour 2 tsp. baking powder 1 tsp. nutmeg1 tsp baking soda 1 C sour cream

Topping½ - ¾ C margarine½ C white sugar1 Tbsp. cinnamon

Doughnut• Cream together margarine,

eggs, white sugar• Add brown rice flour, baking powder

and nutmeg• In a separate bowl, combine and stir together

baking soda and sour cream• The baking soda and sour cream mixture will froth slightly.• Add to the rest of the ingredients. • BAKE batter in greased tart tins or mini muffin tins at 350°F for 8-10 minutes or

until browned.

Topping• While batter is baking, melt margarine• In a separate bowl, combine with white sugar and cinnamon• While “Timbits” are still warm, quickly dip in margarine and then roll in sugar-

cinnamon mixture.• Store in an airtight container. Can also be baked as a slab cake, regular size

muffins, layer cake, or loaf.

Source: Entertaining Gluten Free , CCA



Blueberry Muffin (GF)


Doughnut1 C white rice flour¾ C low fat soy flour½ C corn starch1 tsp. salt¾ C white sugar⅓ C brown sugar (optional)4 tsp. baking powder½ tsp. guar or xantham gum4 Tbsp. melted butter3 eggs1 tsp. vanilla

⅔ C milk1 C blueberries (approx>)

• Sift together dry ingredients.• Beat eggs, milk, melted butter and vanilla in a separate bowl.• Add wet ingredients to dry.• Mix in whole blueberries• Pour batter into pre-oiled muffin tins, approximately ⅔ full• Bake 20 minutes or until lightly browned in a preheated 400 degree oven• Makes 12-15 muffins




Toll House Cookies (GF)


¾ C soy flour¼ C potato starch flour 6 Tbsp. brown sugar 6 Tbsp. white sugar ½ tsp. salt ½ tsp. baking soda 6½ Tbsp. margarine ¼ tsp. vanilla ¼ tsp. water 1 egg ½ C chopped nuts chocolate morsels

• Sift together flours, salt and baking soda. • Blend margarine, sugars, vanilla, water. • Beat in egg. • Add flour mixture and mix well. • Stir in chocolate morsels and nuts.• Drop by well-rounded teaspoonfuls

onto cookie sheet• Bake 1-12 minutes in 375oF oven




Pie Crust (GF)


1½ C white rice flour½ C tapioca starch flour¼ C potato starch flour1 tsp. xanthan or guar gum½ C cornstarch1 tsp. salt1 tsp. baking powder½ lb. lard1 egg, plus water to make 1 C1 tsp. vinegar

• Mix all dry ingredients. • Cut lard into pieces; add to dry

ingredients. • Mix with pastry blender or fingers until

mixture resembles coarse crumbs. • Mix egg, vinegar, and water in 1 cup

measure. • Add water to make 1 cup of egg mixture.

Make a well in centre of flour mixture; pour in 3/4 of the egg mixture. Mix with fork until all dry ingredients are moistened.

• Add more egg mixture as needed if mixture is too dry.

• Pastry should be very moist.• Wrap in plastic wrap and chill several hours or overnight until cold and firm.• Roll pastry on rice-floured surface to desired size.• Bake until golden brown at 400 degrees for first 10 minutes if you are baking a

pie; then at 350 degrees for approximately 25-30 minutes.




Basic White Bread (GF)


2¾ C Gluten Free Flour Mix¼ C glutinous rice flour (sweet rice flour) ¾ C powdered milk 3 Tbsp. sugar 1½ tsp. salt 2 Tbsp. xanthan or guar gum 2 sp. bread yeast 3 eggs 1 tsp. vinegar 1¾ C cool water ⅓ C butter or margarine

Gluten-Free Flour Mix2 C white rice flour

⅔ C potato starch (flour)⅓ C tapioca flour (double or triple it to keep on hand)

• Mix all ingredients together in a mixing bowl.• Mix well until all dry ingredients are moist. • Place into bread pan. • Bake on regular cycle or if you have a Cuisinart

Machine use the GF setting.• If you have an electric mixer use that and

mix on medium speed for about 2-3 minutes, I have found that this puts air in the mix and the bread turns out much nicer.

For Buns• Put dough on “dough setting”• When finished, spoon into greased muffin tins• Smooth top with a wet spoon.• Bake at 350 degrees for approximately 15 minutes, depending on size




Maple-Apple Cider Tofu w/ Stuffing & Apple Cranberry Chutney

Ingredients DirectionsDirections

Apple Cranberry Chutney2 Tbsp. margarine4 Gala apples, peeled, cored and chopped¼ C golden raisins (optional)½ C fresh cranberries2 Tbsp/ maple syrup2-4 Tbsp. apple cider10 fresh sage leaves, chopped

Stuffing2 slices sourdough bread (1½ C of cubed bread)2 Tbsp. margarine1 leek, white and light green part thinly sliced2 cloves garlic, minced2 Tbsp. apple cider1 tsp. thyme4 C packed baby spinachsalt and pepper

Apple Cranberry Chutney• Heat margarine over med-hi heat. • Add apples and cook for 5 mins,

stirring regularly. • Add raisins and cranberries and

cook for 3 mins.• Add maple syrup and mix well, then

add 2 tbsp of cider• Cook until cranberries burst and

apples are soft but still have some texture.

• Add more cider, if needed. It should be moist but not runny.

• Lower the heat and let simmer while you prep the other components of the dish.

• When ready to assemble the dish, mix in the sage leaves and remove from heat.

Stuffing• Heat a frying pan over med

to med-hi heat. • Lightly butter the sourdough bread

on both sides and fry both sides for 2-3 mins, until golden.

• Remove from pan and cut into 1/4" cubes.

• Measure out 1.5 cups and put into a bowl.

• Put the pan back on the stove over medium heat.

• Add 2 Tbsp. of margarine, and when melted add leeks and garlic.

• Fry for about 5 mins, until leeks are translucent but not too brown.

• Reduce heat if needed.• Add cider and thyme and mix well. • Add spinach and cook until wilted

but still a vibrant green. • Season with salt and pepper then

add to the bread cubes. • Mix well. • Put in an oven proof container and

keep warm in the oven.




Maple-Apple Cider Tofu w/ Stuffing & Apple Cranberry Chutney


Maple-Apple Cider Tofu2 Tbsp. margarine1 pkg. firm or extra firm tofu3 Tbsp. maple syrup2 Tbsp. apple cidersalt and pepper

• Cut the tofu in half vertically, then cut each half into 5 thin slices.

• Use a 2.5" biscuit cutter to cut out 10 rounds. (The size of your rounds may vary, but since my tofu block is roughly 5 x 2.5 this worked out perfectly).

• While you are cutting the tofu, heat a frying pan on the stove over med-hi heat.

• Add margarine and swirl pan to melt, then add tofu circles. • Fry for 3-5 mins, only on one side, until a nice golden brown.• Add maple syrup to the pan and swirl/shake to distribute. • Flip tofu over and swirl/shake again. • Season lightly with salt, and a some freshly ground pepper. • Add cider to the pan and swirl/shake to distribute. • Flip tofu over (i.e. fried side is now back down, and season with salt and

pepper.• Let reduce for a minute or so, then remove from heat.

TO ASSEMBLEThis dish relies on a biscuit cutter (or metal ring) that is 2.5" in diameter, and 1.5" tall.

• Place one tofu circle on a plate, fried side down. • Place ring over the tofu, then pack in stuffing, compressing the stuffing

down with a spoon. • Carefully remove ring, then top with another tofu circle, fried side up. • Top that with a generous spoonful of chutney



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