Making Mayo with Colette Martin (The Allergy-Free Pantry)

I wasn’t allowed in the kitchen while growing up so I wasn’t much of a cook when I left home. My husband will attest to that. Most of what we ate came out of a cardboard box, the freezer aisle of the grocery store, or Pizza Hut. Then there was that year, two kids still in diapers, when I got most of our food from the Schwan’s delivery guy. When my husband couldn’t button his pants and I hadn’t lost any post-pregnancy weight, I decided I needed to learn to cook.

Out came the wedding gift crockpot. We ate a lot of beef stew and chicken with potatoes for a long, long time.

No one in our young family had food allergies (that we knew of). While my kids grew into young adults, we blissfully ate all types of foods without any worries—-until yours truly developed multiple food allergies and celiac disease and eosinophilic esophagitis (an allergic esophagus).

That was the game changer.

Suddenly I had to eliminate gluten (wheat, rye, barley, spelt), dairy (no more cheese!), soy, eggs (are there eggless cookies?), and more foods. It was hard. Really, really hard.  What I struggled with most was finding the staples I relied on for decades . . .  salad dressing, mayonnaise, barbecue sauce, mustard, and marinades, to name a few. Even the staples that were supposed to be “allergy-friendly” contained at least one of my allergens or were not certified gluten-free.

I was still struggling with my new way of eating and cooking when I met Colette Martin on the shuttle bus heading to the  Food Allergy Bloggers Conference in Las Vegas. Because I knew Colette was the author of a well-respected cookbook on allergen-free baking and because she was pretty much captive on the bus, I complained to her about how I couldn’t find any decent allergy-free mayo.

Turned out she was in the middle of writing her next cookbook and she was working on a mayonnaise recipe! (I didn’t admit this at the time, but I ‘d never even considered making my own mayo from scratch! Who does that?).

Fast forward eight months. A reader’s copy of The Allergy-Free Pantry: Make Your Own Staples, Snacks, and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts (The Experiment, September 2014) by Colette Martin arrives in the mail! Of course, I immediately flip to the mayo recipe.

Oh-oh. Sounds kind of complicated for a novice like me. First, I have to make “eggs” using flaxseed, which I just so happen to have in my pantry because I buy all the food-allergy cooking ingredients but never actually cook with them. I add water to the flaxseed and make the “eggs.”

I follow the steps to make the mayo using a hand-mixer that I’ve moved  into three houses but have never plugged in.

 

Hmmm, not so difficult after all.

Wait!  This mixture is actually starting to look like mayo! Using my finger, I put a little on my tongue. It tastes like mayo. Maybe even a little better than what I remember mayo tasting.

I decide to make Colette’s potato salad. Did I mention I have really missed potato salad since becoming allergic to eggs/mayo?

Allergy-Free Short Ribs and Potato Salad

 

 

I serve the allergy-free potato salad and short ribs to my family. I don’t tell them about the flaxseed, which might turn them off.  No one notices the mayo is eggless or made with flaxseed–they all help themselves to seconds.

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Since that fateful day of making mayo, The Allergy-Free Pantry hasn’t left my kitchen island. Using this book, I now make my own allergen-free ketchup and mustard and barbecue sauce. I’m planning to branch out to crackers in a few weeks. For anyone with food restrictions, this cookbook will become your most-used kitchen tool. You can pre-order a copy today at Powell’s, Amazon, or Barnes and Noble.  Thank you to Colette Martin for writing this book and for sharing her flaxseed mayo and potato salad recipes (below).

Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. 

Recipe from The Allergy-Free Pantry: Make Your Own Staples, Snacks and More Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts, copyright © Colette Martin, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. 

 Potato Salad

Makes 10 to 12 servings

 Friends and neighbors will have no idea that this allergen-free version of potato salad was made without traditional mayonnaise or off-the-shelf salad dressings. Instead, Flaxseed Mayonnaise (page 99) is used to make a salad with added fiber and essential fatty acids—and that tastes marvelous! Add some blue potatoes, if you can find them.

 Even though this potato salad contains no eggs or dairy, be careful not to let it sit out longer than an hour; it’s the potatoes, not the mayonnaise, that contain the bacteria that can make you sick.

10 to 12 medium Yukon Gold and Red Gold potatoes, with skins, cubed

1 teaspoon salt

About 5 cups (1200 ml) water

1 medium red onion, diced

2 tablespoons diced Dill Pickles, optional

½ cup (120 ml) Flaxseed Mayonnaise (see below)

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh cilantro

  1. Place the potatoes and ½ teaspoon salt in a large pot. Cover with water and bring to a boil over high heat.
  2. Lower the heat to medium and continue boiling for 10 to 15 minutes, until fork-tender but not falling apart.
  3. Place the potatoes in a strainer and run cold water over them for 30 seconds to halt the cooking. Drain the potatoes well.
  4. Combine the onion, pickles (if desired), flaxseed mayonnaise, herbs, and remaining ½ teaspoon salt in a large bowl. Add the potatoes and stir to coat.
  5. Cover and chill the potato salad for at least an hour before serving. It will keep for 3 days in the refrigerator.

Flaxseed Mayonnaise

Makes 1¼ cups (300 ml)

 Because this mayonnaise starts with flaxseeds rather than eggs, it has the benefit of being both healthier and tastier than traditional mayonnaise. Even if you aren’t allergic to eggs, this might just be the best sandwich topping you have ever tried!

 Use measuring cups with a spout to measure the oil; this will allow you to pour the oil directly into the container for your blender when making mayonnaise.

2 Flaxseed Eggs

2 tablespoons ground flaxseeds (measured after grinding) or flaxseed meal

6 tablespoons warm water

½ teaspoon salt

1 teaspoon Mustard, or ¼ teaspoon ground mustard seed

1 tablespoon fresh lemon juice

½ cup (120 ml) organic canola oil

½ cup (60 ml) light olive oil

  1. Combine the flaxseed eggs, salt, mustard, and lemon juice in a working glass or the container for your immersion blender, blender, or food processor. Pulse four or five times to combine the ingredients.
  2. With the blender running continuously, pour a few drops of canola oil into the container. The slower you pour, the better. The mixture will start to become creamy as emulsification occurs.
  3. Continue blending and adding oil in a slow trickle until all of the oil is incorporated; add all of the canola oil first and then the olive oil. If the oil starts to pool on top of the mixture, slide your immersion blender up and down ½ inch, or stop pouring until the oil combines.
  4. Cover and refrigerate for up to 1 week. The mixture will set further as it chills.

To substitute

A single oil or any combination of oils (up to ¾ cup/180 ml total) can be used to make this mayonnaise, with the exception of coconut oil or palm fruit oil (which behave differently). Use less oil for a thinner spread.

Variation

Make Chia Seed Mayonnaise by substituting 2 Chia Seed Eggs for the Flaxseed Eggs.

Making Mayo with Colette Martin appeared first on Adventures of an Allergic Foodie.

Hate When I Poison My Kids

Recently I gave my two sons food that made them sick. I mailed the youngest in college cereal that was not gluten-free and served my oldest dairy.

I poisoned them!

Gluten is Poison for SomeAfter five years of gluten- and dairy-free cooking and shopping, you’d think I’d have this celiac/allergy thing down by now. But nope, I still make mistakes.

Now my “kids” are young men and can fend for themselves. They are certainly capable of reading labels. However, I’ve been their mother much longer than they’ve been coping with celiac disease and a dairy allergy and they trust me. If I mail them a college care package, they’ll believe the food is safe. If I put the plate on the table, they won’t question whether they can eat it.

Well, they used to trust me.

Until I poisoned them.

A while back Costco carried 24-oz packages of Udi’s Natural Artisan Granola and the packaging said “soy free, wheat free, dairy free.”  I assumed it was the same Udi’s gluten-free granola I always ate. But I should have noted “wheat free” versus “gluten free.”  I didn’t. That is until just this week when I was eating it myself and I realized the oats weren’t certified gluten-free oats. Well, that explains the weeks College Boy was doubled over in pain. Oh a mother’s guilt.

Then there was the memorable Thanksgiving meal. We ordered a turkey, sides and gravy from a trusted source. I ensured–over and over again–that the food didn’t contain gluten. I forgot to ask if the gravy had dairy.  Poor kid worked the night shift and spent Thanksgiving evening in the bathroom. The gravy was made with heavy cream!

And these lentils  . . .  how did I miss the red wording: Contains Dairy.

Dairy in ingredients

If you’re a parent, you understand parental guilt. It’s okay if I eat the wrong thing, but it’s never okay for me to feed my kids gluten/dairy-containing food.

Luckily, my boys have forgiven me, though I’ve noticed them checking ingredient lists more.

That’s probably a good thing.

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If  you like this post, you may also like:

Celiac Disease Wasn’t a Part of the College Plan

I’m a Picky Eater and Proud of It!

Hate When I Poison My Kids first appeared at Adventures of an Allergic Foodie.

An Appetite for Life

I just finished reading Kate Christensen’s Blue Plate Special: An Autobiography of My Appetites

Blue Plate Special: An Autobiography of My Appetites by Kate Christensen

I hardly ever buy a hardcover book these days, but the title caught my eye, and then the first line of the book jacket lured me and my wallet in.

To taste fully is to live fully.

Think about these words.

To taste fully is to live fully.

Five years ago I learned the food I was putting in my mouth was making me horribly ill. I thought I’d never enjoy food again, which was a real slap in the face because I’d just started appreciating food, good food, after spending way too many youthful years eating Lean Cuisines and way too many parental years eating chicken nuggets.

Also, following my many cooking disasters and being known as the sorority sister who put garlic butter in the brownies, I was just getting the hang of cooking. Grilled halibut topped with olive oil, tomatoes and capers. Crabcakes with homemade tartar sauce. Pasta with plenty of shaved parmesan. Roasted asparagus and grilled corn.

Being ordered to stop eating–or at least that’s what I heard the doctor say–was like telling me to stop breathing.  What do you mean no more buttered croissants, cheese and crackers, yogurt, ice cream, cake, corn, asparagus, or pineapple?

How was I going to live? 

Kate Christensen’s memoir reminded me that food–what we eat, how we prepare it, who we share it with–is a reflection of ourselves and the way we live.  Food is a part of our life story.  In the prologue, she writes:

To taste fully is to live fully. And to live fully is to be awake and responsive to complexities and truths–good and terrible, overwhelming and miniscule. To eat passionately is to allow the world in; there can be no hiding or sublimation when you’re chewing a mouthful of food so good it makes you swoon.

I love this.

When I was diagnosed with celiac disease and multiple food allergies and a painful allergic esophagus, I didn’t think I’d ever enjoy eating in a restaurant with my family, or cooking with my sons, or preparing a Thanksgiving meal, or snacking with my husband while watching a movie.  But I do all of these things now.

Eating for me, and for my family, has changed, of course. New foods have entered our meals–quinoa, jicama, parsnips, pomegranates, buffalo, lamb, quail, snapper–and I’ve learned a new healthful way of cooking sans dairy, gluten, soy and so on. To my chagrin, I haven’t lost the weight I was sure would come off when I eliminated so much food from my diet five years ago.

That’s because I taste fully and live fully.

The other day I laughed when my twenty-year-old son started bouncing up and down in his chair because his food tasted so good. He’s done this for as long as I can remember, and being gluten-free as a young man hasn’t stopped him from appreciating a good meal. He tastes fully and lives fully.

Thanks, Kate, for sharing your story and your passion for food.

P.S.  As an adult, Kate discovers she’s gluten intolerant, yet her excitement for food and eating continues. Go Kate!

Read Kate Christensen’s blog that inspired her memoir and stop by her Facebook page.

An Appetite for Life first appeared at Adventures of an Allergic Foodie.

Help an Allergic Foodie Learn to Cook–please!

One of my goals this summer was to learn some new recipes that my husband might like.

My husband, George, is the one person in our family who does not have food allergies.

Here he is concentrating on some crab legs in a restaurant in Rome (I know he’ll really appreciate me including this flattering photo).

George Eating in Italy

Unlike George, I have a laundry list of foods that can’t pass through my lips. And, if you’ve been following this blog for a while, you know our oldest son gets ill from dairy and eggs, our youngest from gluten. Even our Lhaso Apso Lucy can’t eat grains without breaking out in hives!

Here’s a picture of Lucy (I can’t pass up the opportunity to show you how cute she is).

November 2011 018

So why then, you may be asking yourself, am I trying to cook for the one person who can eat everything?

It’s simple really. If George likes what I serve, he’ll be more receptive to eating at home–less time in restaurants means less chance of cross-contamination. If George enjoys my gluten-free, egg-free pasta, he’ll forget all about that old wheat pasta his mother used to serve (by the way, George is Italian and loves his pasta!). Keeping wheat out of the kitchen helps me keep a clean–free of contaminants–kitchen.

Most importantly, if I can change my husband’s mindset–anything gluten-free, dairy-free, soy-free, corn-free must taste like cardboard–then I’ll only have to prepare one meal for the four of us!

You’ve been there, haven’t you? One (or more) of your family members is newly diagnosed and you’re cooking two (or more) meals–every mealtime! The wheat pasta and the rice pasta. The GF burger buns and the regular ones. The salad with Croutons and cheese, a salad sans Croutons, one with only Croutons, another without either Croutons or cheese.

Ugh! No wonder I drank a lot of wine in those days!

crazy-woman-drinking-wine

(This really isn’t me.)

Well, sad to say, I did not meet my goal. I ended up making allergy-friendly foods during the week, while my husband was travelling for work, then by the time he got home, I was tired of cooking! On the weekends I often opted for grilling a steak or piece of fish and serving a veggie and a salad. Not bad, but kind of gets boring. I even found myself agreeing to eat out (who doesn’t want an evening without dishes!?).  Of course, I more often than not found myself sick the next day, and the third day and the fourth . . .

But it’s the season of going back to school!  So today I publicly announce my goal of educating myself on allergy-free recipes and learning to cook better!

This IS me--in the 1950s.

This IS me–in the 1950s.

I vow to study every one of the wonderful allergy-friendly cookbooks out there, to read as many of marvelous blogger-chef websites I can find, and to create a smorgasbord of recipes all of us can–and want–to eat.

Now I’m not talking baking GF cookies and breads. I am not a baker, never have been. I much prefer to leave the baking to our local GF bakeries (we have two in Colorado Springs!) or purchase the yummy breads at the health food stores. (Bless you, allergy-free bakers, everywhere!)

What I want to learn to make is home cooking. A tasty meatloaf with a side of mashed potatoes. Shrimp Pad Thai that’s better than the one I can have at Noodles and Company. Oh yes, and Asian chicken lettuce wraps because I sooooo crave the ones I used to eat from P.F. Chang’s. Also, dairy-free, gluten-free mac and cheese that doesn’t come out of a box. Fried chicken for my husband. Pizza for my son who studied in Rome and misses “real” pizza. And easy dishes that my celiac college boy can fix himself.

It’s a tall order.

My first step is to treat myself to a pile of cookbooks. I happen to have a $100 gift card to help me get started–an investment in healthful eating seems like a great idea!

I need your help!  What allergy-friendly cookbooks can you, my fellow allergic foodies, not live without?

Tell me! Tell me!

P.S. If you visit Colorado Springs, don’t miss our gluten-free and allergy-friendly bakeries: Outside the Breadbox and Tabor Mountain Bakehouse.