Dairy and gluten free gingerbread men/truffles help?
- Tags:!recipe request
Hello everyone!
I was wondering if anyone can help me. We are doing a secret santa among my friends and I was all set to make truffles. You know, the kind where you crush up the biscuits, add the butter and condensed milk etc etc. However, the girl I am doing it for has now told me she is going dairy and gluten free (so glad I found this out otherwise I would have given her something she cant eat!) So I still want to bake something for her and was thinking about gluten and dairy free gingerbread men or somehow trying to make the truffles dairy and gluten free, although I dont know how I could replace the condensed milk. Does anyone have any recipes they have actually tried and know are delicious? I've done a bit of a google search but I dont want to make something and then have it taste awful.
P.S I made the gingerbread house and it tasted delicious but didnt look too amazing, hence no photos haha but my boyfriend wants to make another one with me (Boyfriend in the kitchen is unheard of so I am amazed at this haha!) The first one was my practice attempt :)
Here is one recipe: http://www.foodnetwork.com/recipes/i
Basically a pound of chocolate and a cup of heavy cream. Chop up the chocolate into smallish chunks. Bring the cream almost to a boil and then pour over the chocolate. Let it sit for 5+ minutes, for the chocolate to soften, and then use a whisk to blend the liquid with the chocolate. Let it cool on the counter until it's solid. I use a melon baller or small scoop to make little balls and then I roll them in cocoa or nuts or crushed peppermint or whatever. You can also add some ground espresso/coffee to the chocolate before you put in the cream. Or vanilla. Or whatever.
Dairy free is fine -- just use full fat of whatever you use.
http://glutenfreegoddess.blogspot.com/2
http://glutenfreegoddess.blogspot.com/2
If you have a problem, contact me on one of my posts on my LJ and I'll see if they can help you. I know they do courier sometimes to places where there isn't a shop. It just depends on what part of the country you are.
I hope this helps a bit.
All edmonds, baking powder, cornflour and custard are gluten free.
Chelsea icing sugar is gluten free.
Just be careful you don't cross contaminate from your normal flour. For example I used to always use the measuring cup to dip into the sugar after using flour in it. Now, I can't because of cross contamination.
A lot of non gluten free people (including myself) didn't/don't know about the cross contamination and now my daughter won't eat anything out that someone has made gluten free, who isn't coeliac themselves because of this.
For eg: someone made some gluten free Christmas cake and put it on the same plate as the normal. She cannot eat it.
But you may already know this. I will be interested to know what you have made.
What about making things that are naturally gluten and dairy-free. Dried fruit (apricots, especially) dipped in dark chocolate. Peppermint bark made with dark chocolate. Flavored meringue cookies. Homemade marshmallows. French macarons. Nut brittle (some recipes don't call for any butter - if you choose one that does, you could sub margarine). Or things that would require minimal substitutions like truffles (the chocolate and heavy cream kind) made with soy milk or creamer (google "vegan truffles"). Or puppy chow (aka muddy buddies) which is the cereal coated peanut butter, chocolate, and powdered sugar - you just need to use a gluten-free cereal like Rice Chex and margerine instead of butter.
http://www.joyofbaking.com/candy/Peanut
Edited at 2012-12-16 04:04 pm (UTC)
How about fudge? No cook, vegan: http://cookieandkate.com/2011/easy-vega
GF\Vegan Gingerbread Cake: http://www.thekitchn.com/recipe-glu
Brownies: http://ohsheglows.com/2011/10/19/ve
Coconut Crack (least amount of specialty ingredients): http://thischickcooks.net/2012/10/25/co
Using dark chocolate should be ok unless there is something severe going on with allergies (the choc is fine, but may be made in a factory with dairy)
Melt the dark chocolate, put teaspoons full on baking parchment/wax paper/silicon sheet and spread out to about 5cm wide. Sprinkle on some toppings:
a nut (small brazil, or a halved blanched almond) plus
some sultanas soaked overnight in orange juice (could use rum/brandy. Mmm.) plus
some crystalised ginger plus
some tiny candied peel bits
Just a little of each, so the chocolate isn't overloaded.
You could also add a little edible gold leaf, or edible gold stars, or edible glitter - mum didn't have any and they still looked pretty.
Leave to cool, peel off the backing paper and present...
100g choc made 6 or 7, to give you an idea.
Also, "Sweet William" from Australia has range of chocolate producs that are non-dairy. Don't know if they are available in NZ, but here they are:
Chocolate Buttons
Chocolate Chips
Chocolate Spread
Dairy Free Original
Dairy Free White Delight
No Added Sugar - Dairy Free Chocolate
Not Nuts No-Nut-Bar
Rice Crackle Dairy Free Chocolate
Tangerine Dairy Free Chocolate
I don't know if this was of any help, but good luck!
(Just keep in mind that cannot vouch for everything as I don't live down under or thereabouts :P and am working on word of mouth recommendations. But if these brands are available locally, it probably wouldn't be too difficult to phone the companies customer services or just check the packaging.)