Gluten Free, Lactose Free, Grilled Cheese Sandwiches


Okay, this was just so cool I had to share.  This is my partner’s recipe:

1.  Take two pieces of gluten-free bread (I recommend the Udi or Rudi brands because they actually toast properly and they don’t fall apart into crap immediately upon drying out or getting wet!)  Pop them into the toaster and toast to desired darkness.

2.  Butter one side of each piece of gf bread with kosher or vegan margarine (since both are lactose free).

3.  Cut pieces of veggie or soy cheddar-flavoured “cheese” (Safeway has a good lactose free veggie cheese brand, and Okanagan Soya makes an awesome product) to fit the bread.  Place them between the sides that are NOT buttered.  Press together on a microwave-safe plate.

4.  Heat in microwave until “cheese” melts to desired texture (Okanagan Soya took 45 seconds to become natcho-cheese gooey, and normally it doesn’t melt as well as regular cheese).

5.  Enjoy!  Result tastes just like pan-fried grilled cheese sandwiches, only the soy cheese is properly melted!

You’re welcome . . . 🙂

Everything-Free Biscuits


So I am gluten-intolerant and also lactose-intolerant, and I need to adapt a lot of things to differing recipes.  I looked up a gluten-free biscuit recipe to go with my borscht and found one at Simply-Gluten Free.  But I didn’t have some of the ingredients, and as it turned out, I didn’t have enough margarine, and I had no desire to go out in a snowstorm to find some.  But I had coconut oil, which is a solid at room temperature; and that is the point.  Coconut oil is also good for those who have trouble digesting fats (such as anyone with a gall bladder issue.)  So here’s my adapted recipe: hope you enjoy!

Everything-Free Biscuits Recipe


2 cups all-purpose gluten free flour
1/2 cup chick pea flour
1/4 cup brown rice flour
1/4 cup sweet rice flour
1 tablespoon xanthan gum
1 tablespoon baking powder
10-12 tablespoons coconut oil, cut into small pieces
1 1/2 cups lactose-free milk


Preheat oven to 350 degrees. Line a dozen large muffin tins with paper baking muffin cups.

Whisk together the flour, xanthan gum and baking powder. Cut the coconut oil into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Squish dough by hand into muffin cups and bake for 20 minutes or until lightly browned. Serve warm.


This recipe makes 12 gluten free biscuits depending on the size.

Gluten (and Possibly Lactose) Free New York Cheesecake


Gluten (and Possibly Lactose) Free New York Cheesecake

The Best New York Cheesecake
New York Cheesecake
(Jim Fobel’s Old-Fashioned Baking Book)

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

*Lactose-free notes – there are lactose free sour creams (available at Superstore), cream cheese (a little harder to find, try specialty shops) and butter (vegan margarine works.)

Courtesy of Food for a Hungry Soul blog.

Sable’s First Gluten & Lactose Free Bread Recipe


Turn oven on warm.

Blend together in dry mixing bowl:

2 cups Kinne-kwik Celiac Flour
1/2 cup quick oats (steel-cut, wheat-free)
1/2 cup chick pea flour
1/2 cup coconut flour
1/4 cup sugar or sweetener (Splenda makes it diabetic-friendly too!)

Mix into 1 cup hot tap water:

3 tsp honey
1 tbsp quick yeast

Stir until dissolved; add to dry mix, along with:

1/2 cup 10% lactose free milk
1/2 cup almond milk
1-2 eggs or more lactose-free and almond milk as needed to thoroughly wet mixture to cookie-dough texture (about 1 to 1 & 1/2 cups more liquid – adjust for individual allergies and tastes as required/desired)

Beat thoroughly together with electric mixer.

Spatula dough into lightly-sprayed bread pan.
(Tip – wet spatula first with cold water to prevent sticking)

Leave to rise in warm oven for half an hour.

Bake at 375 degrees C for 40-50 minutes.

Cool completely before attempting to remove from loaf pan.


My first attempt used no eggs and I didn’t put all the dough in one pan, so I ended up with a smaller loaf than I wanted.  But it was soft and quite tasty, though a little dense, and it came away easily from the pan and was not in the least bit crumbly or hard.  I suggest the eggs if you don’t have allergies to them because it will probably lift it a bit.  I have frozen a loaf and am experimenting with how it will hold up to that, since even Udi bread turns to crumbly ashes once it has been frozen.