CREPES & A CHANGE IN DIET NEWS!
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- Опубліковано 3 тра 2024
- Welcome back everyone!
CREPES:
1 c flour
1/2 c milk
1/2 c water
3 eggs
2 tbsp melted butter
1/2 tsp salt
2 tbsp sugar
*blend all together
*cook 1 min, flip and cook another 30 min
*don't stack until cool
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I follow a whole food plant based diet. Forks over knives and plantiful Kiki has some awesome recipes that your whole family would love!!
Are those UA-cam channel?
I'm so sorry for poor Layla. All three of my kids have food allergies. My youngest has thankfully outgrown hers, but my other two still cannot have tree nuts or peanuts. We did outgrow the egg, dairy, rice, corn, fish, and coconut allergies. The best egg substitutes can be ground flax seed or applesauce we have found. Lactose free milk still contains dairy unfortunately. Safe alternatives we have tried have been oat milk, rice milk, almond milk, or hemp milk. Vegan recipes will be your best friend probably. You are an amazing Mama and got this!
That paw 🐾 coming through the laundry basket was hilarious 😂 our Aldi produce is terrible . Sorry for sweet Layla. I would buy the foods she needs until you get a handle on recipes she can eat . Might be easier to change some things to the whole family . Yummy dinner ! Have a wonderful time with your mom ! Be safe and see you soon ! 🥩🍚🥩
Awe poor Layla! Well I've watched long enough to know your on top of it 😁 Good luck dear you got this
Awww. 🥺
I'm sorry about Layla. 🙏🏽❤️🙏🏽❤️🙏🏽
Sometimes, we outgrow things. I'm hoping she will too.
Can Layla have eggs if they are baked into something? Like a gluten free bread or box cake mix? I worked for an allergist for years and she would do a specific test for egg allergy . The mom would bring in a piece of betty crocker cake for example, the child would eat it while under the supervisoin of the doctor for a couple hours and watch for reacion. A lot of the poeple were able to handle eggs in baked goods.
I'm so sorry Miss Layla is having to deal with this! Our granddaughter has celiac disease, and it's so hard. I know they told our son and daughter in law, to make sure there was no cross-contamination with food containing gluten. They told them to make sure she had her own dishes (including pots and pans), as well as her own utensils (including spatulas, stir spoons etc. )
Brownies and cookies made from rice flour are delicious.
Keep in mind about cross contamination with food.
Hopefully she will grow out of it!
I highly recommend looking up whole food plant based diet. There are TONS of delicious recipes and she won't miss a thing. Ashley Madden has some great cookbooks. Good Luck!
My 20 month old is allergic to so much as well that's in everything so i love using your ideas. He's allergic to dairy, wheat, peanut, eggs, corn, banana, grape, soy, sesame, and shrimp.
Oh, Tiffany, I am so sorry to hear about Layla's diet limitations. On a funnier note, I heard that unexpected little burp that made me chuckle. And if nothing else, I certainly heard an "excuse me." I love those little childhood unscripted moments that make us laugh. Have a wonderful trip/concert with your mother and drive careful.
My girl (23 in 6 days!) tested allergic to eggs, dairy, etc as a child. She outgrew all of them except shellfish and cottonwood. Hopefully Layla will outgrow it too.
Tiffany, I am so sorry to hear about Layla's multiple food restrictions. What a challenge for you, given how hard you already work to take care of your family. I will pray that you receive all that you need to meet this challenge, including peace. I am also praying for Layla who is still young enough to not fully understand. It sounds corny but I believe the love in your family will somehow pull you all through. God bless.❤🙏🕊
I just want to tell you how much I appreciate your videos and love your beautiful family🥰
You and Gerry are wonderful humans and parents!
May God Bless you all🙏🏻🕊✝️🌸♥️
Dining on a Dime has a good gluten/dairy free cookbook (It has bread recipes. You have to follow them exactly for them to work.) Canyon Bake House has good gluten free bread. Sieta has good gluten free tortillas and chips.
It’s on sale till Saturday evening. She writes very simple recipes and may help you in meal prep.
Good morning Tiffany !
Make sure you beat any batter more if using gluten free flour. I find the less you beat the batter, the less structure you will have so you’ll want to mix it longer than when using regular flour!
Sending prayers
Awww 🥰 sweet Layla😍
May God guide you in her needs🌸♥️
So sorry to hear about Layla. God be with you.
Love 💕 and Hugs. 💙💙💙
I’ve done lots of gluten free. Just using rice flour will not work most of the time. You need the other things added to get bread to work. Gluten free bread is tricky for sure
Hello. I’ve been gluten free for a long time now and baking is definitely different. But once you get the hang of it it’s not too bad. You may want to try recipes without yeast and a one to one all purpose GF mix to start as they are easier. I use Bobs Red Mill in the blue bag and have had good results. But don’t fret, you’ll do an awesome job with this new diet.
Hello Tiffany great video I enjoyed watching you love your videos. And I sorry for miss Layla poor kid. l am seeing this on May 4 so don't know when you are living. But it will be okay for the gap when you get back. those steaks look delicious. oh hope you have a great time and your concert. 😉🙂👌👌👌
My grandson (who just turned 2) can not have gluten, dairy, anything nut based, or corn products. It's so hard to find things he can have & like! (And the things he can have as substitutes are so crazy expensive!)
If I am not mistaken flaxseed is a sub for eggs it is what vegans use
Substitutes for flour with gluten
List of different types of flour that you can use to replace wheat.
Buckwheat flour
Use: for pancakes, cakes, desserts.
Taste: strong, full and persistent, which takes some getting used to.
Contains: more vegetable fiber, more protein (including all eight essential amino acids that the human body cannot produce). It is rich in minerals, especially magnesium and copper, and contains many flavonoids that protect cells from damage, inflammation... Light buckwheat flour has more starch and is more suitable for more demanding buckwheat dishes, while dark buckwheat flour contains more protein and mineral substances. Freshly ground is best.
Amaranth (or buckwheat) flour
Use: for pastries, bread, pasta, porridge.
Taste: unusually sweet after hazelnuts and nuts.
It contains: about 19 percent protein, 5.6 percent fiber and 6 percent fat in the form of essential oils and a lot of iron, magnesium and calcium. Proteins contain the amino acids lysine and methionine, which are rare in the plant world.
Chickpea flour
Use: for vegetable patties, hummus, scones, breading, thickening sauces, for bread, pastries. It is a perfect substitute for eggs.
Taste: strong nutty.
Contains: 25 percent protein, including lysine and threonine, 60 percent carbohydrates, 4.5 percent useful fats, vitamins A, B1, B2, B3, C, D, E and iron, phosphorus, zinc, manganese, potassium, calcium and magnesium.
Guar flour
Use: for thickening dishes (jams, ice creams, dressings, soups), as its most important property is the binding of a large amount of water. In combination with other gluten-free flours, it replaces gluten.
Taste: nothing special.
Canna flour
Use: for porridge, puffs, noodles, energy bars, bread, brandy.
Taste: reminiscent of poppy seeds.
Contains: quality protein (around 15-19%), polyunsaturated fatty acids omega-3, omega-6 and omega-9, minerals (calcium, magnesium), phosphorus, iron, zinc and folic acid.
Cornflour
Use: for brandies, cakes, cookies, more liquid types of dough and bread that you prepare without yeast.
Taste: typical sweet.
It contains: starch and proteins similar in composition to those in milk and meat. It is an excellent source of zinc, iron, phosphorus, magnesium, calcium and quality fats, it also contains B vitamins, provitamin A and vitamin E.
Potato flour
Use: as an addition to other gluten-free flours.
Taste: like potatoes.
It contains: 7 percent protein and 93 percent carbohydrates, as well as large amounts of vitamin C, calcium, magnesium, phosphorus and potassium.
Chestnut flour
Use: for baking bread, thickening and sweetening the taste of sauces, when baking pancakes, for drinks or preparing chestnut desserts and pastries.
Taste: sweet.
It contains: the most starch, a lot of carbohydrates, almost no fat and about 6 percent protein. It also contains folic acid, potassium, phosphorus and many other important trace elements.
Coconut flour
Use: for baking bread, cakes, pies, as a drink or addition to yogurt, cereals, desserts.
Taste: pleasantly sweet.
It contains: high fiber content, protein (including all 8 essential amino acids that are beneficial for the human intestine) and low fat and low carbohydrate content. It also contains valuable substances such as potassium, selenium, copper, iron, vitamin E and group B vitamins.
Quinoa flour
Use: for thickening dishes and as an admixture to other gluten-free flours.
Taste: nutty.
It contains: proteins, mineral substances, less carbohydrates, a lot of vitamin A, calcium, phosphorus and B- and E-vitamins and a measure of healthy fats.
Lentil flour
Use: for thickening hot and cold sauces and stews.
Taste: mild but full.
It contains: large amounts of complex carbohydrates, protein, and large amounts of iron and other important minerals such as magnesium, potassium, zinc, and a high content of B vitamins and folic acid.
Almond flour
Use: for baking bread, pastries, cookies or as an addition to fresh dishes.
Taste: mild, nutty.
It contains: essential fatty acids (EFAs), and is also a source of protein (as much as 40%), dietary fiber, antioxidants and minerals such as magnesium, iron, potassium, copper, manganese and zinc. It is almost carbohydrate free.
Marantina or sago(va) flour
Use: for thickening soups, sauces and puddings and in the preparation of pastries.
Taste: nothing special.
Contains: more than 80 percent starch and is a source of calcium and iron.
Mung bean flour
Use: for preparing Asian glass noodles, Indian dishes, pancakes.
Taste: neutral.
Contains: high fiber, calcium, magnesium, potassium, phosphorus, folic acid, iron and vegetable proteins.
Millet flour
Use: as an addition to various gluten-free flours, to thicken sauces.
Taste: pleasant, mild.
It contains: large amounts of phosphorus, magnesium and silicon and a relatively large amount of protein - including as many as eight essential amino acids.
Ragi flour
Use: for porridge, stews, soups, spreads, risottos, addition to meat dishes, unleavened bread, cookies, pancakes.
Taste: indistinct, but takes on the flavors of other ingredients of the dish.
Rice flour
Use: in dietary cuisine, for thickening soups and sauces, as an addition to other gluten-free flours, for making rice noodles and pancakes.
Taste: mild, like rice.
It contains: a lot of calcium, iron, vitamin B, and at the same time it is an excellent source of fiber.
carob flour
Use: as a thickening agent, as an addition to fresh dishes, vegetable drinks, desserts.
Taste: aromatic, like cocoa.
It contains: a lot of magnesium, calcium, all essential amino acids (substances that our body cannot create).
Soya flour
Use: to enrich and thicken dishes, as an additive to increase the protein content of bread and pastries. It is also suitable as a substitute for eggs.
Taste: weak.
Contains: a lot of protein (up to 40%) and fat. It has a high concentration of calcium, iron, zinc, phosphorus, magnesium, vitamins B and E, lecithin, manganese.
Sorghum flour
Use: as an addition to bread and cakes, for porridge.
Taste: Quite similar to corn.
It contains: it is rich in iron, phosphorus and potassium, it also has a lot of protein and fiber, vitamin B1 and niacin or vitamin B3.
Tapioca flour
Use: in the preparation of a wide variety of sweets, pancakes, cooking puddings and fruit jellies and for thickening sauces.
Taste: neutral.
It contains: a lot of starch and is rich in various minerals and vitamins (B-complex vitamins, calcium, potassium, phosphorus, iron...).
Tef flour
Use: for thickening soups, sauces and puddings, baking bread, pancakes, pastries, porridge.
Taste: slightly sour, with a specific aroma.
It contains: a high proportion of perfectly digestible proteins, a lot of calcium, iron and other minerals. It is a rich source of carbohydrates (starch), but with a specific slow conversion to glucose.
Jerusalem artichoke flour
Use: for making pasta and different types of bread.
Taste: fairly neutral, slightly nutty.
It contains: a source of potassium, sodium, calcium, vitamins A, B and C. It belongs to good carbohydrates that slow down the metabolism.
It does call for egg but there are lots of substitutions for them according to the web.
Wal-Mart has their own gluten free flour that I use for everything. Not expensive like some gluten free flour.
Aldi has gluten free and dairy free pancake mix and brownie mix that is good. Not sure about the other allergens for her though.
If you need a gluten free cookbook try dining on a dime gluten free cookbook. I have the regular one and it’s really good. It’s the same stuff just gluten free versions. You will still have to adapt but it might help. Wilder’s menu plan was awesome!❤
Great value gluten free pasta is good. Also, jovial pasta has a gf line. It’s pricey but good.
Good morning, Tiffany!! I don't have a bread recipe but I do have a great gluteh free muffin recipe. I have to check it for dairy as I haven't made it in a while but I'm sure you could make substitutions.
According to Wilder you guys are going to be feasting!! Cheers x
Edit: sorry the messages are not in order! I used to make themquite a bit for a friend who is celiac but everyone loves them. The gluten free oats were pricey but I'm on an island on the east coast of Canada so they may be cheaper where you are.
Poor Layla! Miss you too!❤
Could you use egg substitute for things like crepes?
I truly hope things get better for her on the good that is so hard. Will you have to the same for Wilder as well since he been having issues as well.
For those who don't know yet, they may only know a couple of examples of how to replace eggs in baking. There are quite a few substitutes selected here and some very good advice at the same time.
Egg substitutes
Bananas - mashed
Bananas, which can be mashed with a fork, are sweet and sticky, so they perfectly play the binding role of the eggs. Of course, we have to know that their aroma will be felt in the dish, so we think about whether they match with other flavors before mixing them with the rest of the ingredients. 75 grams of banana puree will replace one egg.
Silken tofu
Silken tofu is much creamier than regular tofu and has a neutral taste, so it will bind the foods in the recipe perfectly, but at the same time it will also weigh them down due to its moisture, so use it for brownies rather than soufflés. You can replace the eggs with 75 grams of silken tofu.
Chickpea water
Don't worry, the dishes won't taste like beans. Chickpea water is also called aquafaba and is actually quite a magical ingredient. Due to its binding properties, it will perfectly replace eggs in dishes. You can use canned liquid or make your own at home by soaking dried chickpeas in water. Three tablespoons of aquafaba will replace one egg.
Apple pulp - čežana
Mashed (and cooked) apples will have a similar effect to bananas in the recipe, so they are a great substitute for baking, and because of their sweetness, it is good to adjust the amount of sugar a little. Porridge, similar to tofu, will not help to raise the mass, so for example, the pastry will be wetter. 100 grams of porridge will replace one egg.
Flax or chia seeds
Crush the seeds and mix them with water. A slimy mixture, similar to egg white, will be created, which will combine the ingredients perfectly and make a real revolution in the baking of "many" pastries. To replace one egg, mix one tablespoon of crushed seeds in three tablespoons of water.
Vinegar and baking soda
In many recipes, eggs can also be replaced with vinegar and baking soda. To replace one egg, mix a teaspoon of baking soda and a tablespoon of vinegar, preferably apple or white. Using this mixture will make dishes very light, which is the result of a chemical reaction between baking soda, a basic substance, and vinegar.
Water, oil and baking powder
Instead of an egg, you can use a mixture of two spoons of warm water, one spoon of oil and two spoons of baking powder or tartar (a mixture of one spoon of baking powder, one spoon of vinegar and one spoon of water also works well). The mentioned substitute is especially suitable for preparing dishes that rise during baking (biscuits, cakes, muffins).
Vegetable oil
If one egg is needed for preparation, it can be replaced with 60 ml of vegetable oil. If the recipe calls for a larger amount of eggs, we prefer to choose some other substitute, as a large amount of oil can make the dish very greasy.
Other egg substitutes
1 egg = 2 tablespoons of potato or cornstarch mixed with 2 tablespoons of water
1 egg = 1/4 cup mashed potatoes
1 egg = 1/4 cup prunes
1 egg = 1/4 cup mashed avocado
1 egg = 1 teaspoon of egg substitute mixed with 2 tablespoons of water
1 egg = 1 tablespoon of soy or chickpea flour mixed with 1 or 2 tablespoons of cold water
When preparing shortcrust pastry, the egg can be replaced with sour cream, milk or cold water.
A few more tips to keep in mind!
► When deciding which substitute to use, it is important to consider the final taste of the dish we are preparing. So, for example, we probably won't add applesauce to a savory dish.
► If the recipe calls for more than three eggs, it is wise to choose an alternative that has egg-like properties (structure, cohesiveness).
► When we need something to hold cakes or muffins together, it is best to replace eggs with fruit (mashed banana, apple custard) or fruit juice. Of course, we must take into account that fruit adds some natural sweetness to the dish, so we can reduce the amount of other sweeteners. At the same time, you can also add 1/2 teaspoon of baking powder (tartar), as the fruit makes the dish thicker than the original recipe suggests.
► If you are preparing short dough or cookies, you can simply omit the addition of eggs, or instead of one egg, add a spoonful of sour vegan cream (can also be plant-based milk or cold water).
► If eggs are used for breading food, the best substitute is a mixture of water (vegetable milk) and flour, to which half a teaspoon of turmeric can be added, if desired, for a better color.
You can also make scrambled eggs by buying tofu-soybean cheese, mashing it, adding black salt, mixing and serving. The taste and smell are the same as regular scrambled eggs.
One of the best approximations for eggs in pancakes, pastries, muffins, waffles is Just egg, which is not even noticeable that it is plant-based.
Oh Tiffany I am glad your finding out early what she is allergic too I had horrible skin allergies all my life and just found out a year ago I can't have soy, gluten, dairy, and I also have a nickle allergy and can't have nuts, oats, rice, beans, anything in a can you are going to find out you can't eat out at all with her that is what I have learned. This summer I have planned to look up a recipe to make a bread out of sorghum I think. Allergies stink big time I feel so bad for Ms. Layla just out of curiosity are you having Wilder checked too because you said he was having some tummy troubles too! I feel for you fpr me I can just eat salad and survive but little ones its different you have to come up with substitutions i just quit eating bread because the gluten free bread was horrible and expensive. Its funny when I eat something i shouldn't my toungue gets dry and feels swollen a bit I try to not eat anything processed because soy seems to be in everything. And with the nickle allergy I can't have anything in a can because the cans that food come in have nickle so I buy frozen vegetables or fresh and I can all of my own vegetables for me. Are you putting in a garden this year I am expanding mine to give me more produce that has been coated in any pestacides. I hope you get it all figured out. Take care and stay safe!
Brandon lake is awesome!!
Aldi GF products are really great except the bread !! There pasta is excellent. I'm allergic to gluten, dairy except hard cheeses , soy coconut. King Arthur's gluten flours are great I made cookies & banana bread so far No one knew !!!its hard at first but you are a smart Lady !!! Best of luck , hope Lala is feeling better soon. God Bless You All😊😊😊
Poor baby! I love the menu plan 😂😂😂. You are a great mom! You will totally master this new diet. Enjoy your trip!
Hope you have a great time at the concert! Now on to the new diet... Cross Contamination is the biggest fear with dietary restrictions. My daughter has celiac disease. I bought a new bread maker, new toaster, and sandwich maker. You cannot clean these items enough to get all the crumbs out. If your flour grinder has been used for wheat you should not use it for rice flour. There would be cross contamination. Aldi has several wheat free items . We order frequently from Mom's gluten free and Namaste. They are also dairy free, egg free, and soy free. This will be a journey. We have become a gluten free household. It's easier than keeping things separate.
Is that online or what? The gluten and soy free foods.
I’m not sure how severe her wheat allergy/intolerance is, but if it is severe it is best not to use the mill for both, as it’s nearly impossible to clean all of the wheat flour out of it perfectly. It is also recommended with severe issues to not use the same mixer for wheat and non wheat flour as the mixers suck up flour dust and there is no way to keep from cross contaminating your food. I pray that Layla finds relief with her new diet. ❤
This was probably already asked and answered but I missed it. Why did you change the name of your channel?
I get emails from Elana's Pantry. She has recipes for gluten free diet and other diets. I hope you can find the recipes you need. Love and Blessings ❤️🌹
Ah poor Layla. A new diet is going to be a challenge. I hope she'll grow out of it but lets just focus on her new diet and hopefully it works for the better🙏🏽
Poor Layla. She is a trooper with this diet change. I struggle with my diet changes and I'm an adult. We'll continue to pray for y'all.
In food processor, pulse oats until almost fine; transfer to bowl. Whisk in brown rice flour, tapioca flour, cornstarch, baking powder, baking soda, xanthan gum, cinnamon and salt; stir in cherries, cranberries and raisins.
In large bowl, rub sugar with orange and lemon zests; whisk in eggs. Whisk in yogurt, oil, vanilla and vinegar. Stir in flour mixture just until combined. Spoon into 12 paper-lined muffin cups.
Topping: Sprinkle oats over batter. Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container
🥰🥰🥰
Try giving her a tsp of baking soda in a cup of water
That is great about the baby
My granddaughter has problems to
Did the doctor do the testing to see what she can eat
Please let me know so we can get the testing done for her
Thank you very much
If I am not mistaken flaxseed is a sub for eggs it is what vegans use