Holidays can be a difficult time for people with food allergies as we are bombarded with dairy and wheat-filled cookies and treats. But have not fear with a few simple changes your favorite holiday recipes can be transformed to gluten and dairy-free.
For those with gluten sensitivities look for gluten-free flours that can be used in place of wheat in your favorite recipes. The internet is a great resource to help you discover holiday recipes that will make you a hit with all your co-workers with food sensitivities.
For those who are dairy sensitive finding a suitable alternative is easier than you think. The trick for baking without dairy is to find a substitute that has the right consistency and fat content. Great alternatives include goat’s milk, coconut and hemp milk. All three can be used as direct substitutes, no special measuring. Canned coconut milk is my personal favorite (full fat please). It can be whipped and used in place of milk or heavy cream in any recipe. It also makes great homemade eggnog and whipped cream
At your next holiday party bring along your decadent gluten and dairy free treats and your wheat-loving friends will never know the difference!!
Gluten-Free, Dairy-Free Pumpkin Pie (with Whipped Coconut Milk
In a food processor combine:
1 14 or 15-oz can pumpkin
1 can whipped coconut milk
2 teaspoons bourbon vanilla
2 tablespoons melted butter
3/4 cup organic light brown sugar
¼ cup coconut flour
2 tablespoons tapioca starch/flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon or pie spice
1/2 teaspoon nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients
Pour into a lightly greased pie plate and smooth evenly. Bake in the center of a 350 degree preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet.
Cool completely. Cover and chill in the refrigerator until serving.
Dairy-Free Whip Cream
Prep Time: 5 minutes
Chill time: 6-12 hours
Makes: 2 cups
1 – can of coconut milk (full-fat, I prefer Thai Kitchen)
2 – tbsp of pure vanilla extract
Whip the coconut milk and vanilla for 3-5 minutes
Refrigerate for at least 6-12 hours or until coconut milk is firm