Best Gluten-Free, Low-Salicylate, Sulphite Free, Eggless Pancakes of All Time!

Ok, this pancake recipe is the best pancake recipe OF ALL TIME.  Even if you have no food allergies at all, TRUST ME.  These pancakes taste WAY better than anything you will make out of a box.  I’m going to post the Gluten Free version, but you can make these with regular white flour as well.

I always double and triple the recipe and put the extras in a ziploc bag.  It provides me with a filling meal for several days, and is great to eat in a hurry.

GF, SSF, Pancakes

2 cups Flour (GF or Regular, depending on your allergy — I use Betty Crocker’s Gluten Free All Purpose Rice Flour Blend from Walmart Right now)

2 T Sugar

1 tsp. Baking Soda

1 tsp. Sea Salt

1/4 cup unsalted butter (check for Annato if your tolerance is super low)

1  cup milk

1 cup plain Greek yogurt

1 peeled, grated Golden Delicious Apple (low sal, so be careful!)

Sift together flour, sugar, baking powder, and sea salt.  Cut butter with two knives until mixture resembes course meal.  Add milk and whisk until smooth.  Cook pancakes!

 

Chayote!

CHAYOTE!  It looks like a green pear, feels like an apple, and is a member of the squash family — and and tastes neutral enough to go with almost anything!

As one of the only vegetables in the world I can eat, I’m relying on it several times a week now to provide potassium and vitamin C.  There are many ways to prepare Chayote, but here’s my current favorite.

Using latex gloves on your hands (the skin of the Chayote produces a sticky substance that is a skin irritant), peel the Chayote with a peeler, cut it in half, and scoop out the pit.  Chop and throw into a large pot.  Caramelize with butter, sugar and sea salt (to taste) til soft and brown on the edges (the browner, the sweeter).  

And that’s it!  It’s delicious, and you might have to fend off the rest of your family.  You can grill it, bake it, pop it in a soup or even eat it raw, and you can find it at your local Asian or Latino food market … or even Walmart!  Whatever you do, if you need a low-sal, sulphite-free diet, this is one essential that you MUST eat regularly in your diet to keep your body healthy and give you the nutrients you need.

White Pizza (Sulphite/Salicylate Free)

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There is little I have missed more in my new food adventure than pizza.  Watching my entire family scarf down delicious doughy cheezy yumminess while I nurse a bowl of Rice Krispies and milk can be pure torture.  Thankfully, Becky adapted an amazing home-pizza recipe that those with sulfite/salicylate issues can enjoy!

Here is the simple recipe:

Becky’s Sulphite/Salicylate Free White Pizza

4 cups all-purpouse flour

1 3/4 cup warm water (105*) 

1 tsp yeast

1 tablespoon sugar

2 tablespoons safflower oil

1 1/2 tsp sea salt 

Mixed together water, sugar, and and yeast let set for ten minutes or until foamy. Add remaining ingredients and knead until smooth. Put the dough in an oiled bowl and cover with plastic wrap. Let rise for 45 minutes. Preheat oven and pizza stone to 500 degrees. Shape dough into two circles on parchment paper and let rest for ten minutes. Brush edges with butter. Sprinkle with fresh mozzeralla cheese and bake for approximately 10 minutes.

Becky’s Chicken and Rice Soup

On a cold and wintery day, nothing could be more stomach-warming than Becky’s delicious Chicken and Rice Soup!  It’s soft, warm, packed with healthy goodness … AND no sulphites and low/no salicylates!  It freezes really well, too, if you want to portion it out into single-sized servings for later (but I’ll bet it will be gone long before then!).

Enjoy — I know I did!Image

Becky’s SSF Chicken and Rice Soup

1/4 cup butter
1/4 cup white flour
2 cups milk
4 cups chicken broth
3 stalks celery, chopped
2-3 cups boiled chicken thighs, diced
3 cups cooked rice
sea salt to taste
 
In a 3 quart or larger pot melt butter and flour together. Cook on medium heat stirring constantly until the flour is slightly browned and smells nutty. Remove from heat. Add milk. Return to heat and stirring constantly bring to a boil. Boil for one minute. Add remaining ingredients and heat though.

Becky’s Green Banana Oat Muffins (Low Salicylate and Sulphite Free!)

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When Becky told me she had made me some banana muffins, my heart gave a little tired sigh.  You see, when you can’t bake with eggs, you CAN bake with bananas as a substitute.  So at first everything tastes pretty good, but after a while, EVERYTHING baked starts tasting banana-y.  No bueno.
 
But this was master baker BECKY talking.  So I took a bite and was BLOWN AWAY.  I am ashamed to admit that these muffins were so addictive that I ate an entire batch in just TWO DAYS.  And no, I did not share!  These banana muffins have just a hint of banana flavor, and that note expertly balances out the warmth of the oats without overpowering it.  It turns out that by a happy accident, Becky used slightly UNDERRIPE bananas, resulting in the light flavoring and some nice banana bits for added texture.
 
I immediately begged her for the recipe through facebook messages, texts, and phone calls.  And when I learned that muffins freeze well, I was even more excited to get my hands on the secret ingredients!  This is a GREAT, HEALTHY go-to grabbable snack, which is really tough to find if you have problems with salicylates and sulphites.  Now these muffins are going to be my go-to for long car trips, MOPS breakfasts, and soccer games … not to mention my kids’ lunches! The possibilities are endless.  Enjoy!
 
Becky’s Green Banana Oat Muffins (Salicylate and Sulphite Free!)
 
Ingredients:
1 cup butter
1 cup white sugar
4 bananas, slightly under ripe
1 1/2 c greek yogurt
1 1/2 old fashioned rolled oats
1 tablespoon baking soda
2 cups whole wheat flour
 
In a large mixing bowl beat butter and sugar and until fluffy with a hand mixer. Add whole banana and mix with mixer until the banana is mostly smooth. (The same consistency as smashing with a fork, just easier :)) Stir in yogurt. Add remaining ingredients and mix until just incorporated. Spoon batter into lined muffin tins, about 2/3’s full. Bake at 350 for 18-20 minutes until a toothpick inserted in the middle comes out clean. Makes approximately 30 muffins.

Becky’s SSF Brownie in a Mug!

 

Before I found out I was sulphite-salicylate intolerant, I used to back brownies every single week for my Very Small Group Bible Study (with the help of able chefs Katie and Colt). Every single week for eight years — or more!

When I found out I couldn’t eat brownies anymore, it was one of my saddest moments. I was so upset about it that I didn’t bake brownies for my family for over a year. It was just too hard. Since then, I can now bake brownies for my family without getting too depressed.

And now, thanks to Becky’s sleuthing, I don’t ever have to miss brownies ever again!!!!!

She found this awesome Brownie in a Mug recipe that you “regular” people can enjoy here: http://themicrowavekitchen.blogspot.com/2012/09/ultimate-eggless-brownie-in-mug.html

We’ve adapted it for those who need an SSF recipe. Here it is — and it is amazingly delicious!!! (And easy and quick andandand!)

Becky’s SSF Brownie in a Mug

Ingredients:
4 Tablespoons Flour
4 1/2 Tablespoons White Sugar
2 Tablespoons Cocoa powder (Note: don’t use cocoa mix or Quik, it shouldn’t have any sugar)
2 Tablepsoons Safflower Oil
4 Tablespoons milk
Dash of sea salt
Mug

Mix all the ingredients together in a mug and Microwave on high for right around a minute. (At one minute mine was too gooey). You may have to microwave it longer or shorter, depending on your microwave, but the brownie should still be wet in the center when done.
Remove from microwave and eat immediately.

Ahh. The perfect comfort food for a cloudy fall day. Thank you, Becky!